Onion Seed 
Yellow Varieties 
Yellow Globe 
Danvers Onion 
YELLOW GLOBE DANVERS 
110 Days—Outstanding in popularity, this variety 
is the most extensively grown main crop Yellow 
Onion, both for the market and the home garden. A 
leader with large producing onion growers. A sure 
cropper, highly productive, maturing earlier than 
the Southport Yellow Globe; hardy and excellent 
Winter keeping qualities. Bulbs medium size, uni- 
formly globe-shaped, pure yellow, solid, with tough 
adhering skin. Flesh white, crisp and rich in flavor. 
EARLY YELLOW GLOBE 
90 Days—This extra early variety is a slightly flat- 
tened globe shape resembling Yellow Globe Danvers, 
but maturing three weeks earlier. It is fast becom- 
ing a leader with the home and market gardener. 
The skin is thick with a bright deep yellow color. 
The flesh is clear white exceptionally mild and 
sweet. A good keeper. 
SOUTHPORT YELLOW GLOBE 
115 Days—This is a standard variety known 
throughout the United States and preferred by 
many to any other variety because of its handsome 
color, uniformity in shape and fine keeping quali- 
ties. A large, solid globe onion with very small neck 
tightly covered with a deep yellow skin. Flesh is 
whitish, lemon-yellow, fine grained and of a rich, 
excellent flavor. 
38 
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HOW TO GROW ONIONS ~ 
To produce large Onions sow I Oz. per 100 PEs; 
4 lbs. per Acre—For “‘Picklers’’ sow 25 lbs. per Acre 
Culture—Big crops and large onions require extra 
good soil and lots of water. They are heavy feeding 
plants with numerous spreading roots that absorb 
nourishment from every part of the soil. They thrive 
best in muck or a deep peat, but any good soil will 
grow onions if a liberal use of manure or other ~ 
suitable high grade commercial fer- 
tilizer is applied. Onions may be 
cultivated in the same land for a 
succession of years if the ground 
is renewed with fertilizer for every 
crop. After the soil is plowed, work 
the fertilizer with the top soil. 
Rake or harrow until level, being 
sure the soil is thoroughly mixed 
and pulverized. Onion Seed is hardy 
and can be planted % to ¥% in. deep, 
as early as the ground can be pre- 
pared in rows 1% ft. apart. When 
3 ins. high thin out to 3 ins. apart 
in the row. They may be thinnea 
again when 8 ins. high, using the 
removed plants to eat as green on- 
ions. It is important to keep the 
weeds out especially when young. 
Cultivate frequently until the tops 
begin to die and fall over at which 
time they are ready for lifting. 
airy place. 
Varieties of the larger type such 
as Riverside Sweet and Prizetaker 
mature to greater size if the seed is 
planted under glass during Febru- 
ary and March and transplanted to 
the open ground in April. 
PRIZETAKER 
100 Days—The Great Yellow Prizetaker Onion is 
famous throughout the country for its enormous 
size, beautifully formed, and attractive onions it 
produces. Under right conditions it often attains 
a size of 2 to 3 lbs. in weight. A single onion will 
make a dish for a small family. We recommend 
Prizetaker to home gardeners and truckers. Our 
selected strain will give results. Matures early, is 
highly productive and keeps well into the Winter. 
Bulbs large, solid, uniform and perfectly globular. 
Skin light straw color, thin and glossy. Flesh white 
and tender, delicate and mild in flavor. 
EBENEZER 
100 Days—The best and most desired variety for 
producing yellow onion sets. The sets ripen well, 
are deep, flat, dark yellow, very firm and hard, with 
thick skin; extra fine keepers. When planted out 
they produce a bumper crop with an exceptionally 
small per cent of “stiff-necks” or seed stalks. They 
make an early mature onion for market. Being hard 
and sound they will keep in excellent condition all 
Winter. Flesh pure white, mild and sweet in flavor. 
RIVERSIDE SWEET SPANISH 
110 Days—A large Spanish type onion grown ex- 
tensively in Southern California and gaining in 
popularity in the East. An ideal onion for the South, 
as it requires a warm long season for best develop- 
ment. Bulbs similar but larger than Prizetaker, 
globular with a small neck; skin golden yellow; 
flesh pure white, of an exceptionally mild, sweet 
flavor. 
When cured, store in a dry, cool, — 
