ROYAL QUALITY SEEDS BEST BY EVERY TEST 
17 
PRIZETAKER or MAMMOTH YELLOW 
SPANISH (Valencia) —Is the most widely 
used of the sweet Spanish class, extensively 
grown for shipping and very productive. The 
bulbs are large, globular, glossy and of a light 
shade of yellow. Flesh is mild and sweet. 
WHITE PORTUGAL or AMERICAN SIL- 
VERSKIN —Is a medium sized onion of mild 
flavor and with beautiful, clear, white skin. 
The variety is a favorite with many for use 
when young as a salad or bunching onion and 
for pickling. It usually matures about ten 
days earlier than White Globe and is fine for 
fall and early winter use. The bulbs are near¬ 
ly round when of bunching size, somewhat 
flattened when mature. 
MAMMOTH SILVER KING —The skin is a 
beautiful, silvery white. The flesh is so sweet 
that it may be eaten raw like an apple. No 
other white onion attains such mammoth size. 
The bulbs are of an attractive shape, flat¬ 
tened, but thick. The average diameter of 
fully grown Mammoth Silver King onions 
is from 5 to 7^ inches. 
WHITE QUEEN or PEARL— This is the 
best of all for small pickles and the earliest 
ripening onion in cultivation. The bulbs, of a 
pure paper-white, are generally very small, 
averaging only 114 inches in diameter. They 
are most mild in flavor and are grown exten¬ 
sively for commercial and home pickling. The 
flesh is solid, pure white, and of a mild and 
pleasing flavor. 
WHITE BERMUDA, 88 Days —This variety 
is not pure white but light straw colored. In 
the south this onion has widespread popular¬ 
ity. Is easy of cultivation, large sized and 
of mild flavor. 
RED BERMUDA —Differs mainly from the 
White Bermuda in color. 
CRYSTAL WHITE WAX, 90 Days— Is a 
large white flat onion. Popular in Texas and 
other southern states. Matures a fine, mild, 
sweet onion. Fine for market or home gardens. 
OKRA or GUMBO 
CULTURE —Sow in May or June, after the 
ground is warm, in drills three feet apart, 
cover the seed with about 1 inch of soil and 
thin to 12 or 18 inches apart in the row. Use 
1 ounce of seed to 50 feet of row; 8 pounds to 
an acre. 
WHITE VELVET — A valuable variety 
characterized by round, smooth pods, free 
from ridges and seams. It is the most pro¬ 
lific Okra now offered, bearing 16 to 20 re¬ 
markably white pods per stalk. Dried in the 
shade, the pods can be used for soups at any 
time. 
PERKINS* MAMMOTH LONG POD — A 
dwarf-growing very early and prolific variety. 
Pods are long, slender, deep green and of fine 
quality. 
DWARF LONG POD GREEN— Grows dark 
green pods 8 inches long and IVs inches in 
diameter, fleshy and tender. 
PARSNIPS 
CULTURE —Sow as early in the spring as 
the- weather will permit, in drills 15 inches 
apart, covering half an inch deep. When well 
up, thin out to 5 or 6 inches apart in the rows. 
Unlike carrots, they are improved by frost, 
and it is usual to take up in fall a certain quan¬ 
tity for winter use, leaving the rest in the 
ground till spring, to be dug as required. One 
ounce for 200 feet of drill; 5 to 6 pounds in 
drills for an acre. 
HOLLOW CROWN or SUGAR— An excel¬ 
lent variety for the table. The roots are long, 
with smooth skin, uniform in shape, tender 
and of the best quality. The variety is easily 
distinguished by the leaves growing from the 
depression on top or crown of the root. 
PARSLEY 
CULTURE —The leaves of Parsley are used 
for garnishing and flavoring. Seed resembles 
that of celery, but larger and dark grayish 
green. After soaking for a few hours in tepid 
water, to hasten germination, sow in rich, mel¬ 
low soil, in drills 1 foot apart and V 2 inch 
deep. Thin out the young plants to 4 inches 
apart. Give Hamburg Parsley the same cul¬ 
ture as Carrots. One ounce will sow about 
150 feet of drill. 
CHAMPION MOSS CURLED— A vigorous, 
compact sort, very fine for garnishing and 
flavoring. Owing to its uniformly deep green 
color and attractive foliage, it is one of the 
best for either market or home use. Densely 
crimped and curled. 
HAMBURG or TURNIP-ROOTED — The 
fleshy roots of this variety resemble parsnips, 
and are used in soups and stews. The flesh is 
white and somewhat similar to celeriac (root 
celery). The roots may be dug and carried 
through the winter, like turnips, etc. 
PEAS 
CULTURE —Sow in earliest spring and 
make successional plantings every ten days 
until June 1. Drill 1 to 2 inches deep in rows 
2 V 2 to 4 feet apart. In the field use no sticks. 
In garden culture sow in double rows 10 inches 
apart, use supports for the tall growing va¬ 
rieties. A packet will sow about 20 feet of 
drill; a pound to 100 feet; 90 to 120 pounds 
per acre. 
