ROYAL QUALITY SEEDS BEST BY EVERY TEST 
17 
SOUTHPORT YELLOW GLOBE —Again, 
we have in this yellow sort, the many excellent 
qualities of the Red Southport, except that 
the bulbs are a straw colored, rich yellow. 
Flesh is a creamy white, if anything, a little 
milder than the Red variety. 
SOUTHPORT WHITE GLOBE —To those 
who prefer a white onion, either for their 
market demands or because of a preference 
for the white sorts, when cooked, this sort is 
a prime favorite. It yields abundant crops of 
handsome, globe shaped, white bulbs, having 
a firm, mild, fine grained flesh. 
STANDARD ONIONS 
Red Wethersfield 
LARGE RED WETHERSFIELD —Is the 
favorite red sort in many sections. Produces 
deep, rich, glossy purplish red bulbs, well flat¬ 
tened, yet thick through, with mild white flesh, 
tinged with pinkish rose. Specimens grow to 
a large size in about 100 days and keep well. 
YELLOW GLOBE DANVERS —The stand¬ 
ard variety for winter use in the eastern 
markets. It produces well-ripened bulbs, av¬ 
eraging 2 inches in diameter and nearly globe- 
shaped. The skin is a light golden brown or 
pale yellow, and the flesh is pure white, crisp, 
and mild in flavor. The plants have very slen¬ 
der necks, and consequently the bulbs keep 
well over winter. It is an enormous yielder, a 
crop of 600 to 800 bushels to the acre being 
not unusual. 
PRIZETAKER or MAMMOTH YELLOW 
SPANISH —Is the most widely used of the 
sweet Spanish class, extensively grown for 
shipping and very productive. The bulbs are 
large, globular, glossy and of a light shade 
of yellow. Flesh is mild and sweet. 
WHITE PORTUGAL or AMERICAN SIL- 
VERSKIN —Is a medium sized onion of nlild 
flavor and with beautiful, clear, white skin. 
The variety is a favorite with many for use 
when young as a salad or bunching onion and 
for pickling. It usually matures about ten 
days earlier than White Globe and is fine for 
fall and early winter use. The bulbs are near¬ 
ly round when of bunching size, somewhat 
flattened when mature. 
MAMMOTH SILVER KING— The skin is a 
beautiful, silvery white. The flesh is so sweet 
that it may be eaten raw like an apple. No 
other white onion attains such mammoth size. 
The bulbs are of an attractive shape, flat¬ 
tened, but thick. The average diameter of 
fully grown Mammoth Silver King onions 
is from 5 to 7^^ inches. 
WHITE QUEEN or PEARL— This is the 
best of all for small pickles and the earliest 
ripening onion in cultivation. The bulbs, of a 
pure paper-white, are generally very small, 
averaging only inches in diameter. They 
are most mild in flavor and are grown exten¬ 
sively for commercial and home pickling. The 
flesh is solid, pure white, and of a mild and 
pleasing flavor. 
WHITE BERMUDA, 88 Days— This variety 
is not pure white but light straw colored. In 
the south this onion has widespread popular¬ 
ity. Is easy of cultivation, large sized and 
of mild flavor. 
RED BERMUDA —Differs mainly from the 
White Bermuda in color. 
CRYSTAL WHITE WAX, 90 Days —Is a 
large white flat onion. Popular in Texas and 
other southern states. Matures a fine, mild, 
sweet onion. Fine for market or home gardens. 
OKRA or GUMBO 
CULTURE —Sow in May or June, after the 
ground is warm, in drills three feet apart, 
cover the seed with about 1 inch of soil and 
thin to 12 or 18 inches apart in the row. Use 
1 ounce of seed to 50 feet of row; 8 pounds to 
an acre. 
WHITE VELVET — A valuable variety 
characterized by round, smooth pods, free 
from ridges and seams. It is the most pro¬ 
lific Okra now offered, bearing 16 to 20 re¬ 
markably white pods per stalk. Dried in the 
shade, the pods can be used for soups at any 
time. 
PERKINS* MAMMOTH LONG POD —A 
dwarf-growing very early and prolific variety. 
Pods are long, slender, deep green and of fine 
quality. 
DWARF LONG POD GREEN —Grows dark 
green pods 8 inches long and 1% inches in 
diameter, fleshy and tender. 
PARSNIPS 
CULTURE —Sow as early in the spring as 
the weather will permit, in drills 15 inches 
apart, covering half an inch deep. ^ When well 
up, thin out to 5 or 6 inches apart in the rows. 
Unlike carrots, they are improved by frost, 
and it is usual to take up in fall a certain quan¬ 
tity for winter use, leaving the rest in the 
ground till spring, to be dug as required. One 
ounce for 200 feet of drill; 6 to 6 pounds in 
1 drills for an acre. 
