36 L. P. GUNSON & CO., ROCHESTER, N. Y. 
ONION—(Continued) 
UTAH SWEET SPANISH (See Photo Page 35) 
This finely bred strain is steadily increasing in popularity on account of its 
large size, attractive yellowish brown covering and excellent flavor. Bulbs 
are globe shaped and when grown under favorable conditions often weigh two 
pounds. They possess a delicious mild flavor and keep very well. 
White Portugal or American Silverskin 
An early white flat onion of good size and mild flavor. Excellent for family use 
or market and a good keeper. Matures about 10 days earlier than Southport 
White Globe. Because of its fine flavor, is a favorite for use when young as a 
salad or bunching onion and for pickles. 
PARSLEY 
A packet will sow 50 feet of row, an ounce 150 feet. 
In addition to its value for favoring and garnishing, parsley is now considered a real food. The 
leaves may be used green, or they may be dried crisp, rubbed to a powder and kept in bottles. 
CULTURE. It requires rich, mellow soil. The seed is even slower than parsnip in germinating 
and should be sown as early as possible in the spring, in drills one foot apart, and when the plants 
are well up thin to 2 inches in the row. When the plants are about three inches high cut off all the 
leaves; the plant will start a new growth of leaves which will be brighter and better curled, and if 
these turn dull or brown they can be cut in the same way; every cutting will result.in improvement. 
The moss curled variety makes beautiful border plants. 
EVERGREEN 
This is vigorous growing parsley with dense dark green foliage. The leaves 
are large with leaflets somewhat coarsely cut, but closely curled. 
Evergreen is decidedly frost resistant but makes just as fast a growth as 
Double Curled or other sorts. Is very uniform in type and well adapted for 
market gardeners as well as home garden. 
Hamburg or Turnip Rooted ; 
The root is the edible portion of this variety and resembles a small parsnip 
both in color and shape. Flesh white, a little dry and in flavor is similar to 
celeriac. The foliage is practically the same as that of Plain Parsley. The 
roots can be dug late in the fall and stored in sand for winter use. Extensively 
used for flavoring soups and stews. 
Moss Curled or Extra Triple Curled 
A vigorous, compact growing variety with finely cut, deep green leaves so 
tightly curled that it looks like moss. Unusually decorative for table use. 
PARSNIP 
A packet will sow about 25 feet of row, an ounce 150 feet, 3 to 4 lbs. for an acre. 
The value of the parsnip as a culinary vegetable is well known, but is not-generall i 
. : tS Wet ’ ’ y appreciated 
at its full value for stock feeding. On favorable soil it yields an immense crop of roots, which are 
more nutritious than carrots or turnips, and particularly valuable for dairy stock. 
; CULTURE. They do best in a deep, rich, sandy soil, but will make good roots on any soil which 
is deep, mellow, and moderately rich. Fresh manure is apt to make the roots coarse and ill-shaped. 
As the seed is sometimes slow to germinate, it should be sown as early as possible, in drills 2 feet 
to 244 feet apart; cover one-half inch deep, and press the soil firmly over the seed. Give frequent 
cultivation and when well up, thin the plants to about 4 inches apart in the rows. 
HOLLOW CROWN THICK SHOULDER (See Photo Page 37) 
We have an exceptionally fine strain of this popular variety. Roots, 12 to 15 
inches long, 3 inches thick at shoulder, tapered, smooth white skin. Its sweet- 
ness and tenderness are increased by moderate freezing. 
MODEL 
A very smooth, snow white, hollow crown parsnip. Roots not too long and 
with unusual smoothness. 
