


ONION SEED — WHITE 
Silverskin White Portugal — Grown for 
white onion sets which produce an early mar- 
ket, white onion. Also used for small pickling 
onions and good for a late market onion from 
seed. Bulbs are medium-sized, thick, flat, clear 
white, hard, fine-grained and of pleasing flavor. 
It is the most satisfactory white onion for the 
home garden because of its many uses. 
Onion Culture 
One-half ounce of seed plants 100’ of row 
— 4to 5 lbs. per acre. Sow in field from April 1 
to May 1, %4”’ deep in rows 20’’ apart. Thin 
seedlings to stand 4’’ apart. For producing 
transplants, sow seed in hotbeds or green- 
houses January 15 to February 15, harden off 
and transplant seedlings to field about April 25. 
standard. The root is of medium length (6 to 
10’"), about 2% to 3’” in diameter at the top, 
free of side roots with skin smooth and quite 
white. The edible quality is excellent, being 
tender and sweet especially after freezing. Re- 
quires about 150 days to make full growth. 
Parsnip Culture 
One-half ounce of seed plants 100’ of row 
— 4 to 6 lbs. per acre. Sow seed in early spring 
%"' deep in rows 15"’ to 18’ apart. Thin seed- 
lings to stand 4’’ apart in row. Seed is very slow 
to germinate. 
Soil should be well prepared and not over- 
balanced with nitrogen or the plants will tend 
to grow large tops but small roots. 
A variety of peas to fit nearly every purpose, from the high quality varieties for 
freezing to the large podded kinds for the wholesale market. 

PARSLEY 
Paramount — A long stem, dark green, moss- 
curled variety that is frost hardy and slow 
growing. It develops to full growth in 120 days 
but can be cut earlier. 
Parsley Culture 
One-half ounce plants 100’ of row — 3 to 4 
Ibs. per acre. For early summer harvest, plant 
about April 1 and to winter-over with some 
protection, such as straw or sash, plant from 
August 1 to September 1. Sow in soil that is 
fertile, barely covering the seed in rows 12’ 
apart. With a light seeding, no thinning should 
be necessary. 
PARSNIP 
Model — A parsnip of the Hollow Crown 
type but less hollow below the crown than the 
PEAS 
WRINKLED 
World Record — A good pea for the first 
early market and for the home garden. Vines 
are semi-dwarf. Pods average about 314’ long, 
are medium green, broad and well filled with 
peas of good size and color and of good quality 
for the season. 
Thomas Laxton —A_ second-early semi- 
dwarf pea of very highest eating quality, being 
tender and sweet when at proper stage of ma- 
turity. It is the premier home-garden variety 
- and is being extensively used for quick freezing. 
The vines are light green, and productive. 
While support is not essential it makes harvest- 
ing in the home garden much easier. The pods 
are large, straight, square-ended and tightly 
filled with from 7 to 9 peas. 
Little Marvel — A dwarf pea of exceptional 
quality for the home garden. Pods are dark 
green, tightly filled and borne in doubles, there- 
fore very prolific. This variety shells out a high 
proportion of peas per unit weight of pods. 
Laxton’s Progress —The largest-podded 
and most attractive pea of the Laxton group. 
Vines and pods dark green, peas are large and 
of high sugar content. Vines short. 
Hundredfold — Pods dark green, and well 
filled with large peas of high sugar content. 
Due to habit of bearing pods double, this strain 
of the variety is especially productive. 
Gilbo — An early strain in the Stride group 
with open type dwarf vines somewhat re- 
sistant to aphis attack. The pods are dark 
green, slightly curved with eight or nine large 
dark green peas. Resistant to fusarium wilt. 
Alderman (Dark Telephone) — The best 
of all tall, late peas for home and market gar- 
dens. Pods are plump to round, dark green and 
well filled. The plant branches and bears pro- 
fusely over a long, late picking season. The 
vines must be well supported with tall brush 
or wire. Wider row spacing is more necessary 
than for varieties with shorter vines. Resistant 
to fusarium wilt. 
EDIBLE POD 
These peas are not shelled before eating but 
are cooked and eaten, pods and all. For best 
quality this must be done shortly after the peas 
begin to form inside the pod. After the peas are 
fully developed, the pods become papery and 
tough. When pods are kept picked at this early 
stage these varieties will yield large quantities 
of delicious pods over a long picking season. 
Both are resistant to fusarium wilt. 
Dwarf White Sugar (Lancaster county, 
Penna. Strain) — The pods of this white blos- 
somed variety reach edible maturity at a very 
eatly age — about 50 days. The vines are about 
30’ tall producing prolifically the 2 to 244”’ 
long edible pods. 
Mammoth Melting Sugar — These 4’’ pods 
are not teady for eating until about 75 days 
after planting, when they are broad, occa- 
sionally twisted, brittle, succulent, free from 
parchment and of high sugar content. Vines 
grow 60” tall and should be supported. 
Pea Culture 
Sow one pound of seed per 100’ of row — 
90 to 150 Ibs. per acre — on fertile well-drained 
soil as early in the spring as soil can be worked. 
Place seeds 1’’ apart and cover with 1 to 2” of 
soil. Single rows should be about 3’ apart. 
Some prefer planting twin rows 8 to 12” apart 
with 40”’ or more between pairs. Brush or wire 
can be put between the rows of each pair for 
support. 
Thorough seedbed preparation, high fertil- 
ity, early planting and weed control are essen- 
tial for a good crop of peas. Fertilizer must not 
come in direct contact with the seed. Tall grow- 
ing varieties must be supported by brush or 
wire and such supports make harvesting of all 
varieties easier. 
