SEED GROWERS 
41 
ONION — Continued 
WHITE QUEEN 92 Days 
A fine, early, silver-skinned variety of beautiful form and rapid growth, 
possessing fine keeping qualities. 
WHITE WELSH 
A very hardy perennial variety of onion used only for bunching or early 
green onions. Seed may be sown in late summer or early fall for early 
spring onions. 
YELLOW BERMUDA, STRAW COLORED 90 Days 
A pale or straw colored onion grown extensively in the Bermudas and 
southern part of the United States for early shipping to northern markets. 
See page 61 for Onion Sets. 
PARSLEY 
Culture. Parsley used for garnishing: and for seasoning can be 
planted as soon as the soil can be worked in spring. Cover the slow 
germinating seed one-fourth inch deep in 12- to 18-inch rows. One-fourth 
ounce sows 100 feet and 3 to 5 pounds plant an acre. To improve the 
appearance of the crop, trim the plants with a sickle 2 or 3 times during 
their growing season and at the approach of winter transplant to cold 
frames or a sunny window. Parsley may be mulched with coarse litter 
and wintered for spring use til! the new crop begins. 
CHAMPION MOSS CURLED 
Leaves are a uniform dark green color, very finely cut and so closely 
curled as to resemble bunches of moss. One of the most useful and 
decorative sorts; fine for bunching. 
DOUBLE CURLED 
The standard sort for outdoor culture; also highly prized by market 
gardeners for the greenhouse. 
HAMBURG OR ROOTED 
M ostly grown for the thick, fleshy roots. The roots are nearly white in 
color, growing about 6 inches long and about 2 inches thick around the 
neck and gradually tapering toward the base. The flesh is white and 
somewhat dry. Used for flavoring soups, stews, etc. 
PLAIN OR SINGLE 
Leaves flat, deeply cut but not curled. Often preferred on account of the 
very dark green color as well as the hardiness of the plant and its su¬ 
periority for flavoring. 
PARAMOUNT 
A new and improved triple-curled variety with unusually rich dark green 
foliage tightly curled. Ideally suited for home and market gardens. 
