J^ennec/ij TTvivalitiy Vegetable Seeds 
ONIONS—Continued 
Southport Red Globe. The finest type and most popular of the red 
onions. Distinctly globe-shaped, small neck, and are excellent keepers; 
deep purplish red. Pkt., 10c; oz., 50c; '/4 lb., $1.50. 
Southport White Globe. The true Southport Globe form with a thin, 
delicate skin of pure white; flesh is very crisp, fine grained, snowy 
white, exceedingly mild. Pkt., 10 c; oz., 50c; lb., $1.50. 
Southport Yellow Globe. Bulbs are a true globe, small neck and heavy, 
thick skin which makes it an excellent storage sort; the color is a deep 
yellow or golden brown. The flesh white, crisp and mild. Pkt., 10c; 
oz., 50c; |4 lb., $1.50. 
Sweet Spanish. (Utah strain.) An enormous globe-shaped onion which 
often measures 5 inches in diameter. Skin deep yellow and flavor very 
mild. Disease-resistant. Pkt., 25c; oz., 65c; |4 lb., $ 2 . 00 . 
White Sweet Spanish. (Utah strain.) Globe-shaped similar to the 
Sweet Spanish, but pure white. Mild, very large and solid. Pkt., 15c; 
oz., 60c. 
White Portugal or Silverskin. A large, flat, white onion of mild and 
pleasant flavor; hard and fine grained. Pkt., 10c; oz., 50c; J4 lb., $1.50. 
Yellow Globe Danvers. Splendid keeper and globular in shape; skin is 
light yellow, flesh white and mild. Recommended for the general 
crop. Pkt., 10c; oz., 50c; (4 lb., $1.50. 
ONION SETS 
Plant in early spring in shallow drills 12 inches apart and about 
2 inches apart in the drill. Onions ready for use may be pulled in six 
weeks from the time of planting the sets. 
Prices subject to change. 
Ebenezer or Japanese. Pt., 35c; qt., 60c; pk., $3.50. 
Golden Globe. An excellent globe-shaped onion of superior quality and 
yield. Keeping qualities equal Ebenezer and of better quality and 
appearance. Qt., 60c; pk., $3.50. 
Red Onion Sets. Pt., 35c; qt., 60c; pk., $3.50. 
White Onion Sets. Pt., 35c; qt., 60c; pk., $3.50. 
Yellow Onion Sets. Pk., 35c; qt., 60c; pk., $3.50. 
Shallots. Pt., 35c; qt., 60c; pk., $3.50. 
PARSLEY 
Sow from April to June in rows one-half inch deep and one foot 
between the rows, thin out to 6 inches apart. As parsley seed is slow 
to germinate, care should be taken to press the seed firmly into the soil 
to prevent the seed from drying out. For winter use, transplant to cold 
frame in the fall or in boxes in the house. 
Kennedy’s Pride of Erin. Especially adapted to growing during the hot 
summer months. Strong and vigorous in growth, and produces large, 
finely cut leaves of a beautiful dark green color. Pkt., 10 c; oz., 25c; 
!4 lb., 75c. 
Champion Moss Curled. Compact growing, dark green, finely cut and 
closely curled. Pkt., 10c; oz., 20c; |4 lb., 65c. 
Emerald. Superior to other curled sorts in that the leaves are very dark 
green and more finely curled. Pkt., 10c; oz., 35c. 
Extra Double Curled. The mosslike leaves are finely curled; handsome 
bright green. Pkt., 10c; oz., 20 c; (4 lb., 65c. 
Fern-Leaved. A dwarf, compact, ornamental, fern-leaved variety; leaves 
not curled. Oz., 25c; 14 lb., 75c. 
Hamburg or Rooted. Tbe edible roots resemble a small, thick parsnip 
in shape and color, and are extensively used for flavoring; leaves 
plain. Pkt., 10 c; oz., 25c; J4 lb-, 75c. 
Plain. The 1 eaves are flat, deeply cut, but not curled, dark green in 
color. Pkt., 10c; oz., 25c. 
PARSNIP 
Sow as soon as the weather will permit in drills 18 inches apart and 
one-half inch deep; thin out to 6 inches apart. The flavor is improved 
by frost and they should not be dug until just before the ground freezes. 
All-American. A recent introduction. Roots clean, free of side shoots, 
very small core and clear white. Pkt., 15c; oz., 35c; |4 lb., $1.00. 
Improved American Hollow Crown. Better known and more generally 
grown than any other sort; roots smooth, usually 15 inches long by 
3 inches in diameter at the top; tender and sugary. Pkt., 10c; 
oz., 25c J4 lb., 75c. 
The Student. A very fine English strain with long, smooth roots of 
highest quality. Pkt., 10c; oz., 25c; |4 lb., 75c. 
ONION, Red Wethersfield 
SCALLION (ONION) Kennedy’s White Bunching 
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