Olds’ Hand Selected Onions 

285. YELLOW GLOBE DANVERS. 
Olds’ Yellow Globe Danvers is a solid onion of 
almost true globe shape, averaging three inches 
through. In color the bulbs are a rich satiny 
yellow. The snow-white flesh cuts hard and crisp 
yet it is always sweet and tender. Not quite as 
mild as the Spanish onions when sliced raw but 
for cooking or flavoring, one of the very best. 
It is the earliest good market variety, slender 
necked, and ripening up all at one time. A sure 
cropper and a good keeper, the onions coming 
out dry and hard in the spring with practically 
no loss in weight. 
Pkt., 10c; oz., 70c, postpaid. 

292. SOUTHPORT WHITE GLOBE. 
A handsome onion with a pure delicate paper- 
white skin. Flesh erisp, fine-grained, snowy 
white and mild; a good keeper for a white va- 
riety. Pkt., 10c; oz., 70c; 14 1b., $2.00, postpaid. 
291. SOUTHPORT RED GLOBE. A 
large, handsome, dark red onion with small neck, 
small top and of mild flavor. Excellent for 
keeping qualities. Pkt., 10c; oz., 50c; % Ihb., 
$1.50; 1b., $4.50, postpaid. 
290. SOUTHPORT YELLOW GLOBE. 
A globe shaped onion of fine golden yellow color. 
Somewhat larger and maturing a little later than 
the Yellow Globe Danyers. The fiesh is hard 
and compact yet brittle and crisp. Pkt., 10c; 
oz., 70c, postpaid. 
PICKLING ONIONS 
302. WHITE BARLETTA. A very early 
beautiful white, small, mild onion. Used exclu- 
sively for pickling. The skin is very white and 
exceptionally thin. Pkt., 15¢e; 2 pkts., 25c, post- 
paid. 
300.) 25. lo ExGal Orr LORY EL LOW, 
GLOBE. A selection from the Yellow Globe 
Danvers made by onion growers in Lake County, 
Ohio. A highly bred variety valuable on rich, 
high-ground soils, and we find that it is the best 
onion for low ground (muck or peat soils). It 
ripens evenly, is easily harvested, and will not 
go to necks on low ground as some varieties do. 
It is globe shaped like the Danvers but a_ few 
days later. Pkt., 10c; oz. 70c; % 1b., $2.00, 
postpaid. 
299. AUSTRALIAN BROWN. With- 
out any exception the most solid and longest- 
keeping onion grown. In season it is one of 
the earliest and will ripen anywhere. It is 
often used for replanting when first sowings 
have been injured by weather conditions. Its 
extreme solidity is shown by the fact that 
a measured bushel will weigh several pounds 
more than the standard legal weight for a 
bushel of onions. A good variety to grow 
for sets. Pkt., 10c; oz., 70c, postpaid. 
283. CRYSTAL WAX BERMUDA. 
A Bermuda onion. One of the most attractive 
varieties. It is large, flat, pure white, very 
early, mild in flavor; in fact can be eaten 
like an apple. Can be grown under northern 
conditions and is very fine for slicing. Not 
a good keeper. Pkt., 10c; oz. 50c; %% Ihb., 
$1.50, postpaid. 
NOTE: All prices quoted are subject to 
stocks being unsold on receipt of the order. 
3/4/41 
“T want to congratulate you on your fine 
catalog. It is very interesting as well as beau- 
tiful. We have. bought garden seeds from you 
for several years and always found them very 
good.” F. M. Charles, Illinois 
287. EXTRA LARGE RED WETHERS- 
FIELD. =~ The onions are a flattened globe in 
shape with long slender tops and dark crimson 
skin. They grow to a large size and yield big 
crops even under unsatisfactory growing condi- 
tions. We have a strain selected for exra large 
type. Pkt., 10c; oz., 60c; % Ib., $1.80, postpaid. 

PLEASE NOTE: As this book 
goes to press the supply of onion 
seed is so doubtful that we are 
not listing it in quantity. Write 
for prices on larger lots than 
quoted. 
CULTURE: 
ble, sow thinly in rows one foot 
apart, thinning later to 3 or 4 
inches apart. Keep the surface of 
the ground open and free from 
weeds, using fertilizer if you want 
a maximum yield. When the bulk 
of the tops have turned yellow and 
have fallen over, the onions are 
ready to harvest. They should be 
pulled at this time and left to lie 
in small piles for a couple of days 
and then removed to an airy shed. 
As early as possi- 
When cool weather arrives store 
in a cool, dry root cellar. Time 
required to raise matured onions 
varies greatly in different sections 
so we are not giving a schedule of 
days. A packet of seed will plant 
25 to 80 feet of drill; one ounce 
200 feet, and four pounds an acre. 
Write*for prices on larger amounts 
than quoted. (See page 51 for 
maggot control.) 
SPANISH ONIONS 
The mildest, finest flavored and largest onions 
belong to this class. They require a little longer 
growing season than do the American sorts and 
they are not quite as good keepers. For this rea- 
son we do not recommend planting them in north- 
ern Wisconsin and similar latitudes. In the cen- 
tral part of this state, however, they do very well. 
PRIZETAKER 

_ 297, PRIZETAKER. Bright straw yellow 
in color and a good globe shape. It grows about 
three times as large as the Danvers, individual 
onions sometimes weighing four pounds and over. 
eazy mld, ae flavor and a fair keeper, ripen- 
g evenly. ; 5c; LY, 2 
ee ce ;, Loc; 0z,, 90CS ihe Sonos 
298. SWEET SPANISH. (Utah 
Strain.) An extremely large, mild and 
sweet globular-shaped onion and very 
handsome. The flesh is clear, white and 
tender. Under favorable conditions these 
onions will weigh over two pounds each 
and when placed on the market wil] out- 
sell the other varieties at much higher 
prices. The earliest Spanish onion. Pkt., 
15c; 0z., 90c; %4 Ib., $2.70, postpaid. 
288. AILSA CRAIG. An English 
Strain of Spanish onion, much like the 
Prizetaker, _but a considerably better 
keeper. A fine salad kind. mildly pung- 
ent, sweet and juicy. Yellow skin. PEt., 
10c; 0z., 70c; % Ib., $2.00; Ib., $6.50, 
postpaid, 
3/19/41 
_ ‘Had some of your Double Shirley Pop- 
pies last year. They were very beautiful 
and much admired. Kindly send me your 
new booklet.” ; 
Miss Isabella Carnochan, New York 
