
ONIONS 
ONIONS 
PARSNIP 

. . » White Bunching 

... Yellow Danver 
. . » Hollow Crown 

OKRA 
Another familiar plant of the Southern 
gardens, and not too well known in the 
North. It is very easily grown and has 
ornamental value for your vegetable gar- 
den. The long pods are used, either 
green or dried, in stews and gumbo type 
soups. They may also be served as a 
vegetable when picked young and 
tender. The Dwarf Green variety is the 
most popular for home gardeners. A 
packet of seed is ample for the average 
Family. 
Yo ounce, 15¢; ounce, 25c. Also Packets. 
ONIONS 
Onions are found in most American 
gardens, though results are often dis- 
appointing, because cultural require- 
ments have not been given sufficient at- 
tention. Particularly in the matter of 
weeding. The soil should be worked 
into fine tilth without clods, stones, etc., 
to a depth of about six inches and well 
enriched. Either well rotted manure or 
commercial fertilizer may be used. If 
manure is selected, be sure that it is well 
rotted. 
Early onions are best grown from sets. 
Later onions, and particularly those in- 
tended to be kept in winter storage, may 
be raised from seed sown in the open. 
Scallions, or bunching onions, eaten 
when young and fresh, are successfully 
grown from seed. 
The best green onion variety is White 
Bunching. Oregon Yellow Danvers, and 
Sweet Spanish, are the most popular large 
globular onions. 
Packet, 10c; 1/4 ounce, 40c; ounce, 75c. 
Oregon Yellow Danver (110 days): 
Bulbs three-quarter globe shape. Dark 
yellow skin, white flesh. Excellent for 
storage because of hard skin. 
Australian Brown (100 days): Bulbs 
semi-globe. Chestnut brown, tough, 
tight filling skin. Flesh creamy white. 
Southport White Globe (110 days): 
Bulbs round, medium sized, firm and pure 
white. Thin skin, fine grained, waxy 
white flesh. 
Sweet Spanish (110 days): Large globu- 
lar onion, with golden yellow skin. 
Flesh is white, mild and very sweet. 
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