8 Protect Young Plants with Hotcaps 25 for 65c. 
ich in Vi 4B 
Select ONIONS ee clowtien Seed 
Culture—Onion seed can be sown outdoors from early April to May 15. Sow seed 4 inch deep in rows 
12-15 inches apart. When seedlings are 3-4 inches tall thin out to stand 2 inches apart. Several light appli- 
cations of Vigoro or Agrico throughout the growing season will result in larger Onions. When bulbs are 
mature (when seed heads start to form) bend down the tops to hasten ripening before the Onions are 
harvested. 1 pkt. will sow 25 feet of row, 1 oz., 200 feet. 
YELLOW VARIETIES 
Yellow Globe Danvers (105 days). A good Winter keeper. Medium sized bulbs, 2 in. 
in diameter. Globe-shaped with small necks. The skin is rich, coppery yellow and 
flesh is white, crisp and mildly pungent. Pkt. 10c., % oz. 45c. 
Southport Yellow Globe (115 days). One of the best yellow Onions. Excellent keeper. 
They ripen all together and are uniform in size, shape and color. The tough skin is 
bright golden yellow, and the flesh is solid, fine-grained, creamy white, juicy and fairly 
strongly flavored. Very productive. A good one to grow in your garden. Pkt. 15c., 
% oz. 50c. 
Yellow Sweet Spanish (110 days). Enormous Onions or the Round Bermuda type 
weighing a pound or more. Delicious at all stages of growth, whether cooked or eaten 
raw. Golden yellow skin, flesh crisp, creamy white, juicy and mildly pungent. It will 
be the largest Onion in your neighborhood if started early. Pkt. 20c., 4% oz. 55c. 
Prizetaker (105 days). One of the most popular yellow varieties. Globe-shaped, rich 
straw colored skin. Flesh is solid, pure white, crisp, juicy and agreeably mild. Fine 
for slicing. Pkt. 15c., % oz. 50c. 
WHITE VARIETIES 
Southport White Globe (112 days). The most popular white Onion with good keep- 
ing qualities. Globe-shaped, silvery white skin. Flesh is pure white, sweet, juicy, with 
a most delightful mild flavor. Pkt. 15c., % oz. 45c. 
White Portugal (100 days). The best white Onion for eating during the Spring, Sum- 
mer and Fall. Not a good keeper. Ideal for scallions, salads, boiling and pickling. 
Medium sized, flat, pure white flesh, fine-grained, mild, pleasant flavor. Pkt. 1Sc., 
4 oz. 50c. 
White Queen (90 days). The earliest of all; used primarily for pickling. Small, mature E 
bulbs are only 14% in. in diameter, with solid, white flesh, exceptionally sweet and mild. Yellow Globe 
Pkt. 15c., 14 oz. 45c. Danvers Onion 
Evergreen White Bunching (100 days). Fine for scallions. Seed sown successively 
from Spring to mid-August will supply scallions all season long. Late sowing will pro- 
duce scallions early in the Spring. Perfectly hardy. Pkt. 15c., 4% oz. 50c. ONIO N SETS 
RED VARIETY 
Southport Red Globe (113 days). The finest large Red Onion. Good keeper. Fine White or Yellow. Plant 2 in. deep, 2 in. apart. Pull every 
grained, white flesh. Always mild. Pkt. 10c., % oz. 40c. other one for scallions and leave the others to develop into 
ae aor ual : large Onions. Lb. 45c., plus 10c. per lb. for postage. 
ONION PLANTS 
e . The Best Way to Grow Real Large Onions 
3 Qiue “110414 Set plants 2-3 inches apart and cover the bulb end with 
lg inch of soil. Keep cultivated and apply Vigoro 2 or 3 
Yellow Globe Danvers. Winter keeper. times throughout the Summer. 
White Portugal. Eating all Summer. White or Yellow (100 plants per bunch). 200 plants for 





ONION SPECIAL No. 7 















Southport Red Globe. Good keeper. $1.00. 
3 pkts. (1 each of the above) 25c Add 10c. for each 200 onion plants for packing and postage 
Value 35c........... for only ~ within 300 miles of New York City; beyond, Express Collect. 


PARSLEY for Garnishing and Blowering 
Culture—Sow seed about April 15 outdoors in drills 12 Plain Leaf (60 days). Italian Parsley. Used mostly for fla- 
inches apart and thin out to 4 inches apart. The seeds ger- voring soups; also dried and kept in airtight bottles for 
minate slowly and may be soaked overnight before planting. Winter use. Dark green, deeply cut leaves, not curled. 
Press soil firmly around seed. 1 pkt. will sow 25 feet, 1 oz. Pkt. 10c., oz. 25c. 
150 feet. Hamburg or Parsnip-rooted (90 days). Long tapering roots 
Champion Moss Curled (70 days). The most popular curly similar to Parsnips. Used for flavoring soups and stews. 
Parsley. Rich, dark green, finely cut leaves beautifully Plain Parsley leaves. Pkt. 10c., oz. 25c. 
curled. Used for salad decoration and garnishing. Pkt. 10c., 
oz. 25c. 
Luscious PEAS prom Your Oun Garden 
Cullture—Sow Peas as soon as the ground can be worked, usually from March 17 to April 1. Sow 2 inches deep and 
2 inches apart in rows 2 feet apart, or in double rows 6 inches apart and peas 4inches apartin the row. Place brush between 
rows as soon as plants appear. When peas are 6 inches high, apply Vigoro or Agrico at the rate of 4 lbs. per 100 feet. Sow 
the following varieties 2 or 3 times at 10-day intervals. Sow again in Midsummer for a Fall crop. 
Improved Telephone (73 days). 48 in. The best late Nott’s Excelsior (62 days). 16in. One of the sweetest 
variety. Large, 5-in. long, straight pods containing flavored peas. Plump, straight pods, 3 in. long, packed 
8-10 giant luscious, dark green peas. Sweet and tightly with 6-7 large, tender, round peas of a sweet 
delicious. luscious flavor. 
Gradus (62 days). 30in. One of the most popular vari- Laxton’s Progress (60 days). 18 in. Largest podded 
eties grown. Large, pointed, light green pods, 4 in. early garden pea. Dark green, handsome pods, 5 in. 
long, bearing 5-8 peas of exceptional quality and long, averaging 9-10 luscious dark green peas to each 
flavor. Vigorous and very productive. pod. Vigorous and profuse bearing. 
All of the Above Varieties: Pkt. 10c., '4 Ib. 30c., Ib. 50c. 
Be sure te grow this One 
GOLDFARB’'S GIANT GREEN PEA (60 days.) 
A brand new variety which will grow when 
others fail! Always a good crop. Large, full 
pods, no skips. 2-ft. vines, simply covered with 
delicious peas from top to bottom. You cannot 
grow a better tasting Pea. Plant a row this 
year and see for yourself. 
Pkt. 15c., ‘6 Ib. 35c., Ib. 60c. 

Gradus 
