There are two types of onions that are 
most commonly grown by home gar¬ 
deners—the young green or bunch¬ 
ing onions and the mature bulb or dry onion. Green, 
or bunching onions, may be produced from seed, sets 
or multiplier bulbs. The set method is generally used 
among most home gardeners for the earliest green 
onions. However, the seed method produces a much 
better guality of onion and is the common method 
among the market gardener trade. 
Dry onions may be produced from sets, but they are 
usually rather poor guality and very poor keepers. 
We therefore recommend, wherever it is possible, 
growing onions from seed. 
Onions reguire a rich, well drained soil, but any 
good garden soil will be satisfactory so long as it is 
not too stony. To be sure that the soil is rich enough, 
use a pound of well rotted manure to each sguare 
foot, and in addition use four or five pounds of com¬ 
mercial fertilizer to each 100 sguare feet. 
The soil must be moist, as the plants will not thrive 
in dry sites. Onions are grown successfully in nearly 
all but the desert states, but they thrive best in the 
comparatively cool sites. 
Oregon Yellow Danvers. Bulbs large, half globe, 
small neck, with thin brownish skin. Flesh firm, 
white and fine grained. Ripens early and a good 
keeper. Packet, 5c; ounce, 20c, postpaid. 
White Bunching. Outstanding for green 
onions. The young sprouts are crisp and mild, 
attaining a good size before the bulb forms. 
Packet, 5c; ounce, 20c. 
Riverside Sweet Spanish. A large globe- 
shaped brown onion, weighing one to three 
pounds. Flesh mild and sweet 
Packet, 5c; ounce, 20c. 
Crystal Wax Bermuda. Medium size, pure 
waxy white. One of the mildest sorts grown. 
Packet, 5c; ounce, 20c. 
Other Varieties—Australian Brown, Prize- 
taker, Yellow Globe Danvers, Large Red 
Weathersfield, White Portugal, Yellow Ber¬ 
muda, and Bottom Onion sets. 
Culture same as for car¬ 
rots. May planting con¬ 
sidered best. 
Hollow Crown or Long White. Long, white, 
smooth, tender, sugary, excellent flavor. Very 
hardy. Will keep through the winter without 
protection. Packet, 5c; ounce, 15c, postpaid. 
DIUD 
Continuous warm weather 
for best results. Seed should 
be started in hot beds as it is 
slow in germinating. Set plants in ground when 
about 2V^ inches tall. A moderate dressing of 
guano, or commercial fertilizer, hoed into the 
soil after plants are well established, will give 
better results. All varieties of Peppers: 
Packet, 5c; 1 ounce, 60c, postpaid. 
OTHER VARIETIES 
Perfection Pimento. Ruby King. 
Large Bell or Bull Nose. Chili. 
Cayenne. California Wonder. 
Chinese Giant. 
RIVERSIDE SWEET SPANISH 
Packet, 5c; ounce, 15c, 
postpaid. 
Plain. Plain leaves, flat, dark 
green. Used for flavoring and drying. 
Turnip Rooted or Hamburg. Roots used for 
flavoring soups, stews, etc. 
Extra Double Curled. Dark green, moss-like 
leaves, finely curled. 
Pumpkins are grown 
much the same as melons, 
but are less sensitive to 
cold weather. They are best after the first light 
frosts, usually during the months of October and 
November. Seed should be planted during the 
early part of May, in hills 6 to 8 feet apart in all 
directions. Every garden should have a few 
hills of this truly American vegetable. 
All varieties of pumpkins: Packet, 5c; 1 
ounce, 15c, postpaid. 
Large Yellow or Connecticut Field. Large, 
round. Deep, glossy yellow. Very productive. 
Good keeper. Grown extensively for stock 
feeding. 
Giant of All ("King of Mammoths")- Almost a 
globe in shape. Skin a rich golden yellow, flesh 
firm, fine grained and deep yellow, sweet fla¬ 
vored, very thick. Excellent guality. 
Winter Luxury. The best flavored pie pumpkin 
grown. Excellent keeper. Medium size. Color 
golden russet, finely netted. Flesh deep golden, 
sweet, tender and very thick. 
Sweet or Sugar. A productive small pumpkin. 
Skin orange, flesh deep yellow, fine grained. 
Very sweet. The famous "New England Pie 
Pumpkin." 
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