18 
PRIZETAKER (Denia), 105 Days—lIs the 
most widely used of the sweet Spanish class, 
extensively grown for shipping and very pro- 
ductive. The bulbs are large, globular, glossy 
and of a light shade of yellow. Flesh is mild 
and sweet. 
LARGE RED WETHERSFIELD — Is the 
favorite red sort in many sections. Produces 
deep, rich, glossy purplish red bulbs, well flat- 
tened, yet thick through, with mild white 
flesh, tinged with pinkish rose. Specimens 
grow to a large size in about 100 days and 
keep well. 
SOUTHPORT RED GLOBE, 110 Days—In 
this Southport Onion, we have a medium, 
large sized, globe shaped, purplish red bulb, 
with smooth, rich, glossy surface and a small 
neck. Its flesh is white, tinged with purple, 
tender and mild. 
SOUTHPORT WHITE GLOBE, 110 Days 
—To those who prefer a white onion, either 
for their market demands or because of a 
preference for the white sorts, when cooked, 
this sort is a prime favorite. It yields abun- 
dant crops of handsome, globe shaped, white 
bulbs, having a firm, mild, fine grained flesh. 
Onion—Prizetaker 
SOUTHPORT YELLOW GLOBE, 115 Days 
—Again, we have in this yellow sort, the many 
excellent qualities of the Red Southport, ex- 
cept that the bulbs are a straw colored, rich 
yellow. Flesh is a creamy white, if anything, 
a little milder than the Red variety. 
SWEET SPANISH WHITE — Largest of 
the White varieties with clear, white skin, 
bulbs globular with small neck, white flesh, 
matures in 110 days, very attractive and a 
medium good keeper. 
SWEET SPANISH YELLOW—This popu- 
lar large Yellow variety is of Spanish origin, 
ROYAL QUALITY SEEDS 
much like the Prizetaker but larger. Its me- 
dium dark flesh is thick and creamy white, 
mild and juicy, desirable both for shipping 
and fall storage as well as home use. 
WHITE BERMUDA (Yellow Bermuda) 88 
Days—This variety is not pure white but light 
straw colored. In the South this onion has 
widespread popularity. Is easy of cultivation, 
large sized and of mild flavor. 
WHITE PORTUGAL or AMERICAN SIL- 
VERSKIN, 100 Days — Is a medium sized 
onion of mild flavor and with beautiful, clear, 
white skin. The variety is a: favorite with 
many for use when young as a salad or bunch- 
ing onion and for pickling. It usually matures 
about ten days earlier than White Globe and 
is fine for fall and early winter use. The 
bulbs are nearly round when of bunching size, 
somewhat flattened when mature. 
YELLOW GLOBE DANVERS—tThe stand- 
ard variety for winter use in the eastern mar- 
kets. It produces well-ripened bulbs, averag- 
ing 2 inches in diameter and nearly globe- 
shaped. The skin is a light golden brown or 
pale yellow, and the flesh is pure white, crisp, 
and mild in flavor. The plants have very slen- 
der necks, and consequently the bulbs keep 
well over winter. It is an enormous yielder, a 
crop of 600 to 800 bushels to the acre being 
not unusual. 
Other strains of Yellow Globe Danvers with 
varying characteristics as Brigham Yellow 
Globe, Ohio and Michigan Yellow Globe and 
Mountain Danvers, are available to the gar- 
dener and shipping trade. 
OKRA or GUMBO 
CULTURE—Sow in May or June, after the 
ground is warm, in drills three feet apart, 
cover the seed with about 1 inch of soil and 
thin to 12 or 18 inches apart in the row. Use 
1 ounce of seed to 50 feet of row; 8 pounds 
to an acre. 
DWARF LONG POD GREEN—Grows dark 
green pods 8 inches long and 1% inches in 
diameter, fleshy and tender. 
PERKINS’ MAMMOTH LONG POD — A 
dwarf-growing very early and prolific variety. 
Pods are long, slender, deep green and of fine 
quality. Pods are % by 1% inches; plants are 
3% to 4% feet tall. Pods are %-inch. 
CLEMSON SPINELESS—Is the same gen- 
eral description of Perkins, somewhat im- 
proved and entirely spineless. 
WHITE VELVET — A valuable variety 
characterized by round, smooth pods, free 
from ridges and seams. It is the most prolific 
Okra now offered, bearing 16 to 20 remark- 
ably white pods per stalk. Dried in the shade, 
the pods can be used for soups at any time. 
Pods are 6 by 1% inches, plants 3% to 4% 
feet tall. 
PARSNIPS 
CULTURE—Sow as early in the spring as 
the weather will permit, in drills 15 inches 
apart, covering half an inch deep. When well 
up, thin out to 5 or 6 inches apart in the rows. 
Unlike carrots, they are improved by frost, 
