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231 Yellow Globe Danvers Onion 
ONIONS 
One of the most nutritious and healthful 
of vegetables, having excellent medicinal 
qualities as well as being most useful for 
flavoring salads, soups, meats, etc. Can be 
produced easily from either sets or seed. 
Culture—Growing Large Onions From 
Seed. Seed is sown in rows 15 inches apart as 
early in the spring as ground can be worked, and 
covered about 144 inch deep. When 2 to 3 inches 
tall, the young plants must be thinned to prevent 
crowding. They can be thinned again when 6 or 8 
inches tall, and the plants removed can be used as 
green Onions. After that, they are pulled as needed, 
and those that are left to become fully ripe can be 
stored for winter. 
A packet sows 20 feet of row, an ounce 200 
feet, 4 pounds an acre. 
230 HARDY WHITE BUNCHING. (120 
days.) Used exclusively for green bunch- 
ing, as it forms no bulbs. A hardy peren- 
nial that produces for many years. Seeds 
sown in the spring or summer will produce 
late in the fall or, if wintered over, very 
early the following spring. Thin to 8 to 12 
inches after the first year. Tender and of 
mild flavor. 
Pkt. 15c; 1402. 50c; oz. 95c. 
231 YELLOW GLOBE DANVERS. (110 
days.) Bulbs of large size, uniformly 
globe shape with small necks, ripening 
evenly. Flesh creamy white, crisp and 
excellent flavor. Onions have a coppery 
yellow color, showy and handsome. 
Pkt. 15c; 40z. 40c; oz. 75c. 
234 YELLOW SWEET SPANISH. (Utah 
strain.) (110 days.) A very large, globe- 
shaped, light yellow Onion with small top. 
An exceptionally fie shipper It is a 
Spanish variety resembling Prizetaker, 
which has quickly become very popular. 
Pkt. 15c; oz. 50c; oz. 95c. 
235 WHITE PORTUGAL  (Silverskin). 
(100 days.) A well-known and favorite va- 
riety making medium-sized Onions of mild 
flavor with beautiful, clear white skin. 
Largely used for sets and pickling Onions. 
Bulbs are nearly round when of bunching 
size but somewhat flattened when mature. 
One of the best flattened sorts for general 
use. 
Pkt. 15c; 1402. 50c; oz. 95c. 
McCULLOUGH’S SEEDS 
236 SOUTHPORT WHITE GLOBE. (110 
days.) A fine early or main-crop sort for 
home garden. Flesh is firm, fine grained, 
white, mild and more desirable for cook- 
ing than the yellow or red sorts. Bulbs are 
globe-shaped and keep well. 
Pkt. 15c; 140z. 50c; oz. 95c. 
Onion and Garlic Sets 
ONION SETS. There are three distinct 
classes. Potato or Hill Onions can be 
planted in the fall from August to Novem- 
ber and produce green spring Onions, large 
Onions, and Sets. Perennial or Egyptian 
Top Onion Sets are planted in the fall and 
produce green spring Onions early in the 
spring. Bottom Sets, yellow or white, 
are small Onions that were previously 
grown from seed. These set out early in 
the spring produce one large Onion from 
each set, toward the end of June or first of 
July. All Onion Sets are hardy and can 
be set in the open ground as early as the 
weather will permit. They are usually 
planted in rows 15 inches apart—4 inches 
for small sets and 6 to 8 inches apart 
for Potato Sets. Potato Onion Sets can 
also be planted in the spring. It takes 
about 16 bushels of Bottom Onion Sets 
per acre, and 20 to 25 bushels of Potato 
Onion Sets, according to the size and dis- 
tance apart. 
Prices of Onion Sets are subject to 
market changes. Prices on request. 
GARLIC SETS. Garlic is used for flavor- 
ing choice foods. Easily grown mother sets 
are composed of several sections. Each 
section should be separated and planted 
individually, 4 to 6 mches apart In rows 
1144 to 3 feet apart. Cover with an inch of 
soil. Remove from soil when tops turn 
yellow, and dry in the shade. 
Valb. 60c; Ib. $1.00. 
OKRA or GUMBO 
Okra pods are used In soups, stews, catsup 
and other relishes and are rapidly becoming a 
most popular vegetable. They are at their 
best when 1 to 3 Inches long. 
Culture. Sow in drills 214 feet apart after the 
weather has become settled and warm. Thin out 
to 18 inches apart in rows. To keep for winter, slice 
the pods when young in narrow rings and string or 
hang in the shade to dry. 
A packet sows 15 feet, an ounce about 50 
feet, 8 pounds an acre. 
224 WHITE VELVET. (60 days.) An 
early-maturing and very productive va- 
riety growing about 314 feet high. Pods 
white, long, smooth, and very tender. 
This is not so deeply ribbed as the green 
sorts and ts very popular In some sections. 
Pkt. 10c; oz. 25c; 4b. 60c. 
225 DWARF STALK LONG GREEN. 
(50 days.) One of the most popular sorts 
in the South. Grows 3 feet high and pro- 
duces large pods, deeply ribbed, tender and 
of fine flavor. 
Pkt. 10c; oz. 25c; 14lb. 60c. 
226 PERKINS’ MAMMOTH LONG POD 
(TALL). (60 days.) Produces long, 
slender, deep green pods which remain 
tender a long time. 
Pkt. 10c; oz. 25c; \4lb. 60c. 
PARSNIPS 
This fine vegetable should be in every home 
garden. Parsnips grow best in a loose, rich, 
sandy soil but will make good roots in any 
soil that is reasonably rich and deep. They 
are improved by freezing. 
Culture. Sow in April in drills 18 mches apart, 
covering lightly. When the plants are about 2 
inches high, thin out from 4 to 6 inches apart. 
A packet sows 20 feet, 12 ounce 100 feet, 
3 pounds an acre. 
242 HOLLOW CROWN. @ (95 days.) One 
of the best and most popular varieties for 
the table. Roots long, uniform in shape, 
with a smooth, white skin, tender and of 
good quality. 
Pkt. 10c; oz. 25c; 4lb. 75c. 
PARSLEY 
Easily grown and useful for many pur- 
poses, such as garnishing, seasoning salads 
and for ornaments. Grown in the garden as 
edging it 1s both decorative and profitable. 
Culture. Seed is sown in rows 14 inch deep 
and a foot apart. Cover firmly but not deep. Seed 
is slow to germinate, usually taking three to four 
weeks; soaking in water is desirable. 
A packet sows 30 feet of row, an ounce 200 
feet, 3 pounds an acre. 
239 MOSS CURLED. (70 days.) A beau- 
tifully curled and crimped variety with 
finely cut and curled leaves. Excellent for 
garnishing. 
Pkt. 10c; oz. 25c; lb. 65c. 
240 HAMBURG or ROOTED. (90 days.) 
Has plain leaves, which can be used like 
ordinary Parsley. Plants form edible 
roots resembling slender parsnips in color 
and shape, which are used for flavoring 
soups and stews. They can be dug late and 
stored in winter. 
Pkt. 10c; oz. 25c; lb. 65c. 
241 PLAIN or SINGLE. (72 days.) Spread- 
ing plants with dense, long stem and dark 
green foliage. Leaves coarsely cut but not 
curled. Used for flavoring as well as for 
drying. 
Pkt. 10c; oz. 25c; 14lb. 65c. 
& 
239 Moss Curled Parsley | 
ee 
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