20 CHAS. R. AITKEN~ - 

- DELHI, NEW YORK 


ONION—YELLOW VARIETIES 
Prizetaker 
Most widely grown of the Sweet Spanish class. A mammoth yellow globe, derived from 
the huge Spanish Onion. A heavy producer, about 15 days earlier than the famous South- 
port Yellow Globe. Light straw-colored skin with pure white flesh, coarse grained but with 
rather mild flavor and a good keeper. Pkt., .15; 0z., .75; 2 oz., $1.40; %4 lb., $2.70. 
Southport Yellow Glohe 
The most popular late variety, of splendid 
keeping quality. More oval than the Yellow 
Globe Danvers, much larger, more solid and 
heavier. Skin deep orange-yellow, flesh fine 
grained and fairly strong. Pkt., .15; oz., 
.75; 2 oz., $1.40. 
(A) Sweet Spanish, 
Riverside Strain 
A large globe shaped light yellow onion, 
weighing 1 to 2 lbs., and unusually mild. 
Small top. A better keeper than the regular 
strain of Spanish Onions. Pkt., .15; oz., 
.75; 2 oz., $1.40. 
ONION—WHITE VARIETIES 
Southport White Globe 
The standard, producing good size bulbs, 
pure white in color. On account of its at- 
tractive appearance, this onion brings top 
prices on the markets. Flesh of delicious 
flavor. A fine keeper. Bulbs globe shaped. 
Pkt, 155" 02.95.05) 2102.4 91.40. 
(A) White Portugal or 
American Silver Skin 
A white onion used widely for sets, pick- 
ling onions, mature bulbs and bunching 
onions. Medium size, flat; deep, pure white 
bulbs with white, fine-grained flesh. Pkt., 
15; 02., .75; 2 0z., $1.40. 
Owing to crop shortages on many items, it would be advisable to order early. 
All prices quoted in this catalogue are subject to change without notice. 


PARSLEY 
For market, the leaves may be tied in 
small, attractive bunches. Very desirable 
for garnishing, or if to be used for flavoring, 
the leaves may be dried crisp, rubbed to a 
powder and stored in bottles. The seed is 
very slow to germinate, and the same method 
as used for starting parsnips should be fol- 
Dark Moss Curled 
lowed. Plant 4% ounce to 100 feet of row, 
3 pounds per acre, to a depth of not more 
than 1% inch. Rows may be one to two feet 
apart and the plants should be thinned 8 to 
12 inches apart in the row. Cutting the 
leaves often will improve their quality. 
This is a vigorous growing, compact, productive sort. Leaves are very dark green in color, 
finely cut and so thick curled that a plant resembles a bunch of moss. A home and market 
garden variety, excellent for garnishing and decoration. Pkt., .05; oz., .20. 
PARSNIP 
Plant % ounce to 100 feet of drill; 3 lbs. 
to the acre. All root crops do best in loose, 
rich, sandy loam soil, but will do well in any 
that is reasonably rich and deep if plowed 
or spaded to a good depth. Avoid stony soil 
as this will cause poorly shaped roots. Drill 
in rows 18 to 24 inches apart. Cover the 
seed 14% inch deep. The seeds germinate 
slowly and require plenty of moisture. Do 
not allow the soil to become dry as germina- 

tion will be ruined. A few lettuce seed mixed 
with the parsnip seed will come up quickly 
and mark the row so that you can cultivate 
before the parsnips come up if necessary. 
For the best quality of roots, the ground 
should be kept moist throughout the grow- 
ing season. Parsnips are improved by freez- 
ing. The tops may be removed after killing 
frost and the roots stored. 
SS 
(A) RECOMMENDED VARIETIES 
