Grownforitsgreen 
NANA OR GUMBO Sete 
used in soups, 
stews, etc., for their rich flavor and substance. oe 
Improved Dwarf Green. Very early, with long, 
green, slender pods. Packet, 5c; ounce, 15c; 14 | 
pound, 35c, postpaid. 
White Velvet. Large pods, smooth or very slightly 7 

RIVERSIDE SWEET SPANISH 
There are two types of onions 
that are most commonly grown 
by home gardeners—the young 
green or bunching 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 quality of onion and is the common 
method among the market gardener trade. 
Onions require 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 square foot, and in addition use four or 
five pounds of commercial fertilizer to each 100 
square feet. 
The soil must be moist, as the plants will not 
thrive in dry sites. Onions are grown success- 
fully 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, 10c; 14 ounce, 20c, postpaid. 
White Bunching. Outstanding for green 
onions. The young sprouts are crisp and mild, 
attaining a good size betore the bulb forms. 
Riverside Sweet Spanish. A large globe- 
shaped brown onion, weighing one to three 
pounds. Flesh mild and sweet. 
Crystal Wax Bermuda. Medium size, pure 
waxy white. One of the mildest sorts grown. 
Other Varieties—Australian Brown, Prize- 
taker, Yellow Globe Danvers, Large Red 
Weathersfield, White Portugal, Yellow Ber- 
muda, and Bottom Onion sets. 
[ 36 | 
ALL PRICES SUBJECT TO CHANGE WITHOUT NOTICE 
ribbed. Remains tender a long time. Packet, Sc;3 
ounce, 15c; 14 pound, 35c, postpaid. , 
PAR 
Long, white, smooth, tender, sugary, excellent flavor. 
Very hardy. Will keep through the winter without 
protection. Packet, 5c; ounce, 2Oc, postpaid. 
May planting considered best. 
Jt Culture same as for carrots. 
Hollow Crown or Long White. 

Plain leaves, flat, dark 
Plain. 
green. Used for flavoring and dry- 
ing. 
Packet, 5c; ounce, 2Oc, postpaid. 
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 quality. 
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 Pi 
Pumpkin.”’ 

