ONIONS 
You can grow onions from seed right well in your 
own home garden. Main thing is to sow early, as early 
as soil can be worked; have the soil rich, the richer the 
better, then keep the weeds out. Full cultural directions in 
folder with seed, but this is the gist of it. 
RIVERSIDE SWEET SPANISH—A very sweet, mild onion, 
wonderful for slicing and salads, always crisp and juicy, 
and it’s good for cooking, too, no better kind for rings to 
brown with a steak. A very large onion with thin neck 
and light yellow skin. You can’t keep it all winter, prob- 
ably you wouldn’t want to anyway, but you ought to be 
able to hold it until February. Sow it early, it is good 
in every stage of growth. This may be considered as 
taking the place of Prizetaker, for it is of the same 
group, but larger, more uniform in ripening, and really 
milder and sweeter. Pkt. 15c; % oz. 45c; 1 oz. 80c; 
% Ib. $2.85. 
GIGANTIC GIBRALTAR—Another onion of the Spanish 
group that grows, given right conditions, ; to enormous 
size, sometimes weighing 3 to 4 lbs. The onions are globe 
shaped, pale straw color, the flesh exceedingly mild, very 
juicy and brittle, slicing into thick, crispy rings. The only 
onion that equals it in mildness is White Queen. Gigantic 
Gibraltar is not a good keeper, nor is the neck thin, but 
you can use it in every stage of its growing, and always 
it is delicious. Has been termed “mild as an apple’, and 
the minute exaggeration you will forgive when you have 
grown and eaten it yourself. Needs rich soil, but resists 
dry weather better than do most other kinds. Pkt. 15c; 
14 oz. 45¢; 1 oz. 80c; %4 lb. $2.85. 
EARLY YELLOW 
GLOBE DANVERS 
—We have a fine 
even strain of it. 
Onions of golden 
tone, medium size, 
near-globes, just a 
hint of flattening at 
the poles. This sort 
is early ripening, a 
good and sure crop- 
per, and a splendid 
winter keeper. 
White firm flesh of 
very good flavor, 
not overly mild, but 
fine for cooking, or 
for salad flavoring. 
A dependably satis- 
factory kind. Pkt. 
10: 4s ozas5e 31 
oz. 65c; 4 lb. $2.40; 
1 lb. $8.80. 
RED WETHERS- 
FIELD—Best of the 
red sorts, at least 
that’s our idea. 
Thick, flattened 
globes of large size. 
The flesh is white, 
but often with rosy 
tintings, the layers 
thiek and crispy, 
very juicy. Although the onions are strong, 

the flavor is 
really very good, much sweeter than in some of the other 
strong kinds. Red Wethersfield is a good winter keeper, 
equal to any Danvers or Southport. One point of value 
is that on poor soils or under adverse conditions, it will 
do better than will other varieties. Nevertheless we advise 
that good soils be used for all onions. Pkt. 10c; % oz. 
85c; 1 oz. 65c; 4 Ib. $2.40; 1 lb. $8.80. 
SOUTHPORT WHITE GLOBE—Good main-crop white va- 
riety of high quality. Heavy yielder and fairly good keeper. 
Pkt. 15c; 4%4 oz. 40c; 1 oz. 85c; %4 lb. $2.95. 
SOUTHPORT YELLOW GLOBE—Like last in every way. 
save that it has yellow skin, and is a better keeper. Much 
grown. Pkt. 10c; % oz. 40c; 1 oz. 70c; % lb. $2.50. 
SOUTHPORT RED GLOBE—Red skin, high quality, fine 
keeper. Pkt. 10c; % oz. 40c; 1 oz. Tic; % Ib. $2.65. 
EBENEZER—Thick flattened onions of medium size, bright 
yellow . Good quality. An excellent winter keeper. A _ use- 
ful home garden sort. Commercially it is much used for 
the production of sets. Pkt. 10c; % oz. 35¢c; 1 oz. 65c; 
Ib, $2.35; 1 Ib. $8.50. 
[15 ] 
WHITE QUEEN— 
Earliest of all, pro- 
ducing flattened waxy 
white onions with 
surprising prompt- 
ness. They run about 
1% inches across, but 
sometimes the seed is 
sown thickly to pro- 
duce somewhat small- 
er ones for pickling. 
Flavor is exceedingly 
sweet and mild, there 
is no milder onion. 
Pkt. 15c; % oz. 45c; 
1 oz. 80c. 
WHITE PORTUGAL 
(or Silverskin) — An 
early onion on order 
of last, but taking 
just a little longer 
and growing consider= 
ably larger, flattened 
but thick. Flesh fine- 
grained, crispy and 
sweet, almost (but 
not quite) as mild as 
that of White Queen. 
Excellent for any 
onion use but only 
a fair keeper. Can 
be stored for fall use 
but not for winter. 
Pkt. 15c; %% oz. 45c; 
1 oz. 80c; % lb. $2.85. —# 
ONION SETS 
We offer fine, well-grown bottom sets that will give 
you highest quality sweet young green onions for your 
spring table, or if you let them grow, you will get large 
bulbs that are good for salads, flavoring or cooking. 
YELLOW BOTTOM SETS—Fine quality. Good keeper. Most 
popular. 1 lb. 25c; 2 lbs. 40c; 5 Ibs. 90c. 
WHITE BOTTOM SETS—Preferred by many. 
quality. 1 lb. 380c; 2 Ibs. 55c; 5 Ibs. $1.25. 
WHITE MULTIPLIER SETS—Valued for green onions 
only, these the first of the season, mild, tender sweet. 
Several stems from each bulb. % Ib. 25c; 1 lb. 40c. 
EGYPTIAN TOP or WINTER TREE SETS—A fully win- 
ter-hardy perennial that will live and increase for years. 
Gives very early green onions. Sets of this sort, unlike 
those of the other kinds, can be supplied, and planted 
only in autumn. Offered for fall delivery at % lb. for 
20c; 1 Ib. 35c. 


Excellent 
PEANUTS | 
About everybody likes Peanuts, and aside’ from their 
confection or savory values, they are real and valuable 
food, rich in fats and protein. From Pennsylvania south 
they can be grown with fullest ease on any fair loamy 
soil. ; Farther north they grow readily enough also 
providing one-chooses a position that is not naturally 
late, southern exposure and light rich soil of course pre- 
ferred. Children’s gardens should always include them, 
but so should your own, for they are vastly more than 
horticultural toys; particularly is this true in wartime. 
We offer seeds of the EARLY SPANISH, much the best 
variety for the North, and grown in the South, too, 
wherever prime eating quality is the consideration. The 
Early Spanish is of the small-seeded, bunch type, flavor 
of the very best, and a prolific, dependable sort. Can be 
sown shelled, but also grows well when whole pods are 
sown, and that is easier, for then there is no danger of 
breaking the fragile inside skin. Plant the whole nuts 
at 15 inch intervals, covering two inches, rows 30 inches 
apart. Dig as_soon as vines are touched by fall frosts, 
drying in small stacks about poles, or small lots may 
be cured by hanging the vines (with attached roots and 
pods) in a shed or airy room until dry. Pkt. 10c; 44 Ib. 
35c; 1 Ib. 60c; 2 Ibs. $1.10. 
PEANUT BUTTER—It’s not difficult to make at 
home from your own-grown shelled and _ roasted 
peanuts. The inner skins can be removed by rub- 
bing the shelled nuts over a rough surface by the 
use of a fairly stiff brush. Then run the kernels 
through a using the 
household meat-grinder, 
medium plate. 

