OLDS' ONIONS 
290. SOUTHPORT YELLOW 
GLOBE. A gl obe shaped onion of fine 
golden yellow color. Somewhat larger 
and maturing a little later than the Yel¬ 
low Globe Danvers. The flesh is hard 
and compact yet brittle and crisp. Pkt., 
10c; oz., 20c; y 4 lb., 65c; lb., $1.90, 
postpaid. 
291. SOUTHPORT RED 
GLOBE. A large, handsome, dark red 
onion with small neck, small top and of 
mild flavor. Excellent for keeping qual¬ 
ities. Pkt., 10c; oz., 20c; Vi lb., 65c; 
lb., $1.90, postpaid. 
300. SELECT OHIO YELLOW 
GLOBE. A selection from the Yellow 
Globe Danvers made by onion growers in 
Lake County, Ohio. A highly bred vari¬ 
ety valuable on rich, high-ground soils, 
and we find that it is the best onion for 
low ground (muck or peat soils). It 
ripens evenly, is easily harvested, and 
will not go to necks on low ground as 
some varieties do. It is globe shaped like 
the Danvers but a few days later. Pkt., 
5c; oz., 20c; Vi lb., 60c; lb., $1.75, post¬ 
paid. 
292. SOUTHPORT WHITE GLOBE. A 
handsome onion with a pure delicate paper- 
white skin. Flesh crisp, fine-grained, snowy 
white and mild; a good keeper for a white va¬ 
riety. Pkt., 10c; oz., 25c; Vi lb., 70c; lb., 
$2.00, postpaid. 
299. AUSTRALIAN BROWN. Without 
any exception the most solid and longest-keeping 
onion grown. In season it is one of the earliest 
and will ripen anywhere. It is often used for 
replanting when first sowings have been injured 
by weather conditions. Its extreme solidity is 
shown by the fact that a measured bushel will 
weigh several pounds more than the standard 
legal weight for a bushel of onions. A good 
variety to grow for sets. Pkt., 5c; oz., 15c; Vi 
lb., 55c; lb., $1.65, postpaid. 
293. WHITE PORTUGAL. (Silver Skin.) 
A handsome early onion with silvery white skin. 
Grows about as large in diameter as the South- 
port Globes but flat. It is fairly mild, very 
tender and a good keeper for a white kind. 
Pkt., 5c; oz., 20c; Vi lb., 65c; lb., $1.90, post¬ 
paid. 
X 
n 
'll e uy 
Ear 
Yc* t! n w l dn 
Perhaps no crop brings as high) returns from an acre of ground as onions. They 
demand intense cultivation and a lot of handwork. Therefore, a small grower has 
just as much chance of making good on this crop as a large grower. With a 
crop of this type, however, you must be absolutely sure of having the best seed 
obtainable. Our seed is from onion bulbs which are grown exclusively for seed 
purposes. We do not think there are any stocks better. 
CULTURE: As early as possible, sow thinly in rows one foot apart, thinning 
later to 3 or 4 inches apart. Keep the surface of the ground open and free from 
weeds, using fertilizer if you want a maximum yield. When the bulk of the 
tops have turned yellow and have fallen over, the onions are ready to harvest. They 
should be pulled at this time and left to lie in small piles for a couple of days and 
then removed to an airy shed. When cool weather arrives store in a cool, dry root 
cellar. Time required to raise ma¬ 
tured onions varies greatly in dif¬ 
ferent sections so we are not giv¬ 
ing a schedule of days. A packet 
of seed will plant 25 to 30 feet 
of drill; one ounce 200 feet, and 4 
pounds an acre. For prices on 
larger amounts see our Market 
Gardeners’ Price List, page 55. 
(See page 49 for Maggot Control.) 
286. EXTRA EARLY YEL¬ 
LOW GLOBE. The Earliest 
Commercial Onion. This onion is 
ten days ahead of Yellow Globe 
Danvers and an excellent keeper. 
The bulbs are deep yellow in col¬ 
or, true globe shaped, and very 
mild and sweet. Recommended for 
the Northern States and for a first 
early market onion. Pkt., 5c; oz., 
20c; Vi lb., 60c; lb., $1.75, post¬ 
paid. 
287. EXTRA LARGE RED 
WETHERSFIELD. The onions 
are a flattened globe in shape with 
long slender tops and dark crim¬ 
son skin. They grow to a large 
size and yield big crops even un¬ 
der unsatisfactory growing condi¬ 
tions. We have a strain selected 
for extra large type. Pkt., 5c; oz., 
20c; Vi lb., 60c; lb., $1.75, post¬ 
paid. 
Large Red 
Wethersfield, 
283. CRYSTAL WAX BER¬ 
MUDA. A Bermuda onion. One 
of the most attractive varieties. It 
is large, flat, pure white, very 
early, mild in flavor; in fact can 
be eaten like an apple. Can be 
grown under northern conditions 
and is very fine for slicing. Pkt., 
10c; oz., 25c; Vi lb., 80c; lb., 
$2.50, postpaid. 
285. YELLOW GLOBE 
DANVERS. Olds’ Yellow Globe 
Danvers is a solid onion of almost 
true globe shape, averaging three 
inches through. In color the bulbs 
are a rich satiny yellow. The 
snow-white flesh cuts hard and 
crisp yet it is always sweet and 
tender. Not quite as mild as the 
Spanish onions when sliced raw 
but for cooking or flavoring, one 
of the very best. It is the earliest 
good market variety, slender 
necked, and ripening up all at one 
time. A sure cropper and a good 
keeper, the onions coming out dry 
and hard in the spring with' prac¬ 
tically no loss in weight. Pkt., 
5c; oz., 20c; Vi lb., 60c; lb., 
$1.75, postpaid. 
— 44 — 
