ONIONS 
Vz oz. for 100 ft., 3-4 lbs per acre. 
Price: Pkt. 5c; 1 oz. 25c; ^ Ib. 75c; 1 lb. $2.25. 
Cover seed lightly. When seedlings are 3 to 4 inches tall 
thin out according to size of variety. Keep bed weeded and 
cultivate lightly during the growing season. When bulbs 
have reached maturity the tops will bend down and the roots 
must be harvested. Store in a dry, frost-proof room, where 
fresh air circulates freely. 
Large Red VVeathersfield. The standard variety of red onions. 
Of large size, rather flat, a heavy yielder and one of the best 
for keeping. Good shipper. Flesh white and fine grained. 
Skin a deep purplish-red, smooth and glossy. 
Prize Taker. This onion has become a great favorite on ac¬ 
count of its large size and great solidity. Perfectly globe 
shaped, with straw-colored skin, necks are very small and 
onions always ripen up hard. An excellent keeper. 
Oregon Vellow Danvers. This variety is very extensively 
planted in the Northwest, particularly in Oregon. The largest 
crop of onions and the best keepers, bring the highest prices 
in Pacific coast and middle Western markets, are our Oregon 
Yellow Danvers. Bulbs are uniformly large, full three-quar¬ 
ters globe shape, small necks. It matures quite early, is the 
largest in size, most perfect in shape, and as a market or 
table onion cannot be excelled. 
White Lisbon. Splendid sort for early bunching. Matures a 
large globular shape with thick neck. Clear white. 
Southport White Globe. Enormous yielder and superb keeper; 
perfect globe-shaped, very large, clear white skin and con¬ 
sidered one of the handsomest varieties grown. Planted ex¬ 
tensively by gardeners for green onions. 
White Portugal or Silvei'skin. Finest flavored of all white¬ 
skinned onions. Quite early, half-globe shaped, fine cropper, 
very firm and an excellent keeper. Excellent for bunching 
green, or for pickling, if grown close so as to hold the size 
down. A good all-around sort. 
Sweet Spanish. A very large, mild, yellow globe-shaped onion. 
One of the best for home garden; also an early market Spanish 
type. 
Bunching Onion. Best for early small green onions. 
Crystal Wax Bermuda. Medium size, pure, waxy white. One 
of mildest sorts grown. Pkt. 5c; oz. 35c; M lb. $1.00; 1 lb. $3.00. 
PUMPKIN 
2 ozs. to 100 ft., 4 lbs. per acre. 
Pumpkins are typically American, and Pumpkin pie is one 
of our truly American dishes. They are less sensitive to un¬ 
favorable conditions of soil and weather than Melons or Cu¬ 
cumbers, but they are cultivated in about the same way. 
Pkt. 5c; 1 oz. 15c; lb. 30c; 1 lb. .Sl.OO. 
Large Yellow or Connecticut Field. This sort is grown largely 
in the corn field for stock, but the flesh is moderately fine 
grained, highly flavored, and very good for pies. The fruits 
weigh about 20 pounds and are a rich, deep orange yellow 
color. 
Sweet or Sugar. A small handsome variety, and very pop 
ular. The skin is a deep orange yellow. Flesh fine grained and 
sweet in taste. Famous in Boston as a pie Pumpkin. It sells 
better on our local market than any other variety. 
Winter Luxury. This variety is very popular for the home 
garden. The fruit matures in 75 to 80 days, weighs 8% pounds, 
and is nearly round. The skin is light yellow with a russet 
tinge and finely netted; the flesh is rich creamy yellow, very 
thick, sweet, and finely flavored. 
King of the Mammoths. The largest of all Pumpkins. Valu¬ 
able for stock feeding and exhibition purposes. Frequently 
weighs 60 to 90 pounds. Light yellow and orange. Solid flesh. 
OKRA or GUMBO 
2 ozs. to 100 ft., 8-10 lbs. per acre. 
Prices: Pkt. 5c; oz. 15c; M oz. 35c; 1 lb. 95c. 
CULTURE—Sow when the weather is warm and settled, in 
drills 1 inch deep and 3 feet apart; thin to 12 inches. 
Improved Dwarf Green. Very early, with long, green slender 
pods. 
White Velvet. The large pods are smooth or very slightly 
ribbed, remain tender a long time. 
PARSLEY 
Vz oz. to 100 ft., 3 lbs. per acre. 
Parsley seed is even slower than parsnip in germinating. 
It grows best in rich mellow soil and should be sown as early 
as possible in spring in rows 1 to 2 feet apart with a covering 
of not more than % inch of soil firmly pressed down. When 
the plants are well up, thin them 8 to 12 inches apart in the 
row. Pkt. 5c; oz. 15c; M Ib. 30c. 
Extra Triple Curled (Moss Curled). This vigorous compact 
grower is one of the most popular varieties because of its 
deep green color and tightly curled leaves that look like moss. 
It is unusually decorative for table use. 
Plain. Largely used for flavoring, leaves dark green, flat, 
deeply cut but not curled. 
Hamburg, Thick Rooted. The root of this variety is edible 
and resembles a slender Parsnip in color and shape. The 
flesh is white, dry, and similar to Celeriac in flavor. It is used 
for flavoring soups and stews. The roots may be stored in 
sand for winter use. 
POTATOES 
We offer a few varieties of special merit that we recom¬ 
mend. We think it is folly to plant ordinary or common 
stock. Many gardeners insist on the best vegetable seeds, 
then plant any old kind of potatoes. Get a start of some of 
our select seed stock and you will be more than pleased with 
the results. 
Remember. — Potato prices subject to market changes. 
Quantity prices on request. Wi’ite when ready to buy and 
state quantity wanted. 
Netted Gem 
“EaJ’liest of All” 
Katahdin 
Irish Cobbler 
American Wonder 
Improved Burbank 
Early Rose 
Pride of Multnomah 
Bliss Triumph 
PARSNIP 
1 oz. to 100 ft., 3 lbs. per acre. 
Sow the seed as soon as season will permit, in drills about 
2 feet apart, and thin plants out to 1 foot apart in the row. 
The ground should be deeply trenched and W'ell manured. 
Pkt. 5c; oz. 15c; M lb. 30c; 1 Ib. 75c. 
Hollow Crown, Thick Shoulder. This is the best and most 
popular variety in cultivation. The skin is smooth and white, 
while the flesh is tender. The roots grow 18 to 20 inches in 
length, but the first 8 inches from the top is the best part. 
Guernse.v. Attractive medium-iong roots with a broad shoulder 
gradually tapering downward. The skin is light in color and 
quite smooth. The flesh is fine grained, tender, and sweet. A 
productive variety, considered the best for table use. 
PEAS 
1 lb. to 100 ft., 56 lbs. per a<‘re. 
For first crop, round-seeded Peas should be sown in the 
open ground as soon as it is fit to be worked: wrinkled vari¬ 
eties should be planted 2 to 3 weeks later. Frequent planting 
for succession, and a careful selection of varieties, will give 
an almost continuous crop of Peas from June until frost. Sow 
Peas in rows 3 feet apart and 3 inches deep. 
Garden Peas are one of the most important crops and we 
have spared no effort to select and improve the best strains 
of the most profitable and satisfactory varieties. These se¬ 
lected strains will give you the biggest yield and the hand¬ 
somest, sweetest, best flavored peas for early market or home 
garden. The varieties offered have proved by growing tests 
to be the best of their kind and class. Selected hand-picked. 
Price postpaid: Pkt. 10c; 1 lb. 30c; 10 lbs. $2.50. 
Tall Varieties 
The following sorts need support of some kind: 
Alderman. A pea similar to Telephone, but more prolific. 
Vine is extra vigorous and pods are dark green and always 
well filled with fine, large peas. Very finest and best pea of 
this class. 
Gradus. This early, wrinkled pea bears pods of large size and 
combines quality with earliness. It is very hardy, can be 
planted fully as early as the smooth peas, growth vigorous 
and healthy, vines 2% feet high, very prolific. 
Telephone (tall). Our western-grown selection of this popular 
favorite and standard market variety is immensely productive, 
extra large pods being filled with peas of finest quality. 
WE LIST ONLY THE BEST AND NEWEST VARIETIES 
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