16 
ROYAL QUALITY SEEDS BEST BY EVERY TEST 
KOLB^S GEM —Weighs 30 to 50 pounds 
with bright red, tender, sweet flesh. Fruit 
round. A standard excellent selection. 
SWEETHEART —Another old standby, and 
hard to beat. Oblong in shape, has a tough 
rind and makes a good shipper. Seeds are 
black. Flesh red, Arm, melting and sweet. 
WONDER— A new kind unsurpassed for 
home and nearby market. Flesh is crisp and 
tender. 
MUSTARD 
CULTURE —Plant in rows 12 to 18 inches 
apart; 1 ounce plants 100 feet of rows. 
BLACK or BROWN — Considered more 
pungent than White English; leaves oblong, 
broad and cut; seed reddish-brown. 
SOUTHERN GIANT CURLED— Plant vig¬ 
orous and hardy, of upright, spreading growth; 
leaves large, light green, tinged yellow, much 
canimpled and frilled at the edges. The popu¬ 
lar market variety in the South; seed small, 
dark reddish-brown. 
WHITE ENGLISH— Plant of rapid upright 
growth, soon going to seed; leaves rather 
small and smooth, deeply cut or divided; color 
deep green; seed large, light yellow. 
OSTRICH PLUME or FORDHOOK— Leaves 
are curled much like an ostrich plume, hence 
its name. Delicious for salads and fine for 
greens. 
CHINESE —Has large thick crimped leaves, 
hardy and tasty. Grow to a length of 9 inches 
and is about 8 inches broad. 
TENDER GREEN or MUSTARD SPINACH 
—A valuable addition for greens. (For home 
and market garden.) Grows rapidly, narrow, 
spoon-shaped leaves of dark green color. 
ONION SEED 
CULTURE —The Onion thrives best in a 
rather deep, rich, loamy soil, and unlike most 
vegetables, succeeds when cultivated on the 
same ground for successive years. Although 
onions are often raised from sets, but by far 
the best and cheapest mode of production is 
from seed. The facility with which seed is 
sown and the superior bulbs it produces, 
recommend it for general use. 
As early in spring as ground can be worked, 
sow in rich soil, thoroughly pulverized and 
leveled, in rows twelve to fifteen inches apart, 
covering one-half inch deep. When the plants 
are well up, cultivate and keep free from, 
weeds. The young plants may be thinned 
about one inch apart in the row. When grown 
for bunching, the rows can be made as close 
as ten inches. 
THE THREE SOUTHPORT GLOBES 
No onions are more favored in the great 
onion producing sections than the 3 Southport 
types of Globe onions named below. They 
produce large crops of onion bulbs, with fine 
shape, magnificent color and good flavor. 
Their excellent keeping qualities recommend 
them alike to the market grower and the home 
gardener. 
SOUTHPORT RED GLOBE— In this South- 
port Onion, we have a medium, large sized, 
globe shaped, purplish red bulb, with smooth, 
rich, glossy surface and a small neck. Its 
flesh is white, tinged with purple, tender and 
mild. 
SOUTHPORT YELLOW GLOBE —Again, 
we have in this yellow sort, the many excellent 
qualities of the Red Southport, except that 
the bulbs are a straw colored, rich yellow. 
Flesh is a creamy white, if anything, a little 
milder than the Red variety. 
SOUTHPORT WHITE GLOBE —To those 
who prefer a white onion, either for their 
market demands or because of a preference 
for the white sorts, when cooked, this sort is 
a prime favorite. It yields abundant crops of 
handsome, globe shaped, white bulbs, having 
a firm, mild, fine grained flesh. 
STANDARD ONIONS 
Red Wethersfield 
LARGE RED WETHERSFIELD —Is the 
favorite red sort in many sections. Produces 
deep, rich, glossy purplish red bulbs, well flat¬ 
tened, yet thick through, with mild white flesh, 
tinged with pinkish rose. Specimens grow to 
a large size in about 100 days and keep well. 
YELLOW GLOBE DANVERS— The stand¬ 
ard variety for winter use in the eastern 
markets. It produces well-ripened bulbs, av¬ 
eraging 2 inches in diameter and nearly globe- 
shaped. The skin is a light golden brown or 
pale yellow, and the flesh is pure white, crisp, 
and mild in flavor. The plants have very slen¬ 
der necks, and consequently the bulbs keep 
well over winter. It is an enormous yielder, a 
crop of 600 to 800 bushels to the acre being 
not unusual. 
