
ONION, YELLOW GLOBE DANVERS 
Yellow Globe Danvers. Early, large and a good keeper, color 
deep yellow. Bulbs are uniformly large, full % globe shape, 
small necks. It matures quite early, is the largest in size, most 
perfect in shape, and as a market or table onion cannot be 
excelled. 
White Portugal or Silverskin. Finest flavored of all white- 
skinned onions. Quite early, half globe shaped, fine cropper, 
very firm and an excellent keeper. Excellent for bunching 
green, or for pickling, if grown close so as to hold the size 
down. A good all-around sort. 
Southport White Globe. Best of the white varieties. Bulbs 
round, medium sized, solid pure white, very attractive. Skin 
thin and delicate, flesh waxy white, fine grained and mild. 
Keeps well in fall storage. 
Sweet Spanish. A very large, mild, yellow globe-shaped onion. 
One of the best for home garden: also an early market Spanish 
type. 
Bunching Onion. Best for early small green onions. 
Crystal Wax Bermuda. Medium s‘ze, pure, waxy white. One 
of mildest sorts grown. 
OKRA or GUMBO—60 Days 
2 ozs. to 100 ft., 8 to 10 lbs. per acre. 
Prices: Pkt. 10c; 1 02. 25c; %4 Ib. We. 
CULTURE—Sow when the weather is warm and settled, in 
drills 1 inch deep and 3 feet apart; thin to 12 inches. 
Improved Dwarf Green. Very early, with long, green slender 
pods. 
White Velvet. The large pods are smooth or very slightly 
ribbed, remain tender a long time. 
Mammoth Long Green Podded (Perkins). A very large plant 
growing 3 to 4 feet high in some areas,-and covered with dark 
green pods frequently 7 to 8 inches long, ribbed and tapered. 

PARSLEY 

GARDEN FOR A HOBBY — IT’S WORTHWHILE 
BUNCHING ONIONS 
ONION, SWEET SPANISH 
PARSLEY—70 Days 
1% oz. to 100 ft., 3 Ibs. per acre. 
Parsley seed is even slower than parsnip in germinating. 
It grows best in rich mellow soil and should be sown as early 
as possible in spring in rows 1 to 2 feet apart with a covering 
of not more than % inch of soil firmly pressed down. When 
the plants are well up, thin them 8 to 12 inches apart in the 
row. Ekt. i10c; 1 oz. 20e; % Ib. 60c. 
Extra Triple Curled (Moss Curled). This vigorous compact 
grower is one of the most popular varieties because of its 
deep green color and tightly curled leaves that look like moss. 
It is unusually decorative for table use. 
Plain. Largely used for flavoring, leaves dark green, flat, 
deeply cut but not curled. 
Hamburg, Thick Rooted. The root of this variety is edible 
and resembles a slender parsnip in color and shape. The 
flesh is white, dry, and similar to celeriac in flavor. It is used 
for flavoring soups and stews. The roots may be stored in 
sand for winter use. 
PARSNIP—100 Days 
1 oz. to 100 ft., 3 Ibs. per acre. 
Sow the seed as soon as season will permit, in drills about 
2 feet apart, and thin plants out to 1 foot apart in the row. 
The ground should be deeply trenched and well manured. 
Pkt. 10c; 1 oz. 25¢e; 4% Ib. 75e. 
Hollow Crown, Thick Shoulder. This is the best and most 
popular variety in cultivation. The skin is smooth and white, 
while the flesh is tender. The roots grow 18 to 20 inches in 
length, but the first 8 inches from the top is the best part. 
Guernsey. Attractive medium-long roots with a broad shoulder 
gradually tapering downward. The skin is light in color and 
quite smooth. The flesh is fine grained, tender and sweet. A 
productive variety, considered the best for table use. 
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PARSNIPS 

