ONIONS —PARSLEY 
YELLOW GLOBE DANVERS — Bulbs medium large, globe shaped, yellow 
skin with white flesh, firm and hard. A good keeper. 
SOUTHPORT YELLOW GLOBE —Large, perfectly shaped globe. Keeps 
exceptionally well through the winter. Very productive, dark yellow, 
handsome appearance. 
SOUTHPORT RED GLOBE — Perfect globe shape. Peep red skin, with red 
flesh, tinted white. tough, thin, close fitting. Flesh strongly 
flavored. Good keeper. 
SOUTHPORT WHITE GLOBE — Bulbs round and of good size. Solid, pure 
white, skin thin and brittle. Good for winter storage. Also used for 
early bunching. 
LARGE RED WETHERSFIELD — Flat, deep red; flesh pinkish-white and very 
firm. Used extensively for growing sets. 
WHITE PORTUGAL (SILVERSKIN) — Medium thick, flat shape when mature. 
White skin and flesh, sometimes green tinted, mild flavor; skin tight 
and tough. Used mainly for onion sets and small pickling onions. 
CRYSTAL WHITE WAX—Popular in the south. Large, silvery, white skinned 
variety of handsome, flat shape and very fine quality and flavor. 
YELLOW BERMUDA —A pale or straw colored onion grown extensively 
in the Bermudas and southern part of the United States for early 
shipping to northern markets. 
PARSLEY 
CHAMPION MOSS CURLED — Dark green, finely cut and so closely curled 
as to resemble bunches of moss. One of the most useful and decora¬ 
tive sorts. 
DOUBLE CURLED — Standard sort for outdoor culture. 
HAMBURG (ROOTED) — Grown mostly for the thick, fleshy roots. Roots 
nearly white, thick at neck and tapering to the base. Flesh is white 
and somewhat dry. Used for flavoring soups. 
PLAIN (SINGLE) — Leaves flat, deeply cut but not curled. Often preferred 
on account of the very dark green color as well as its hardiness and 
superior flavor. 
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