ONIONS 
Plant as soon as soil can be prepared. 
For best yteld, plant on very fertile 
land—fall plowed, and thoroughly fer- 
tilized. When plants are a few inches 
tall, thin to prevent crowding—using the 
plants removed as green onions. Leave 
4” apart for globe-types and 6” for the 
big Spantsh types to mature for dry 
onions, Latter can also be started in- 
doors for largest bulbs and can be set 
out 6” apart after frost danger has pass- 
ed. All onions need liberal feeding and 
watering. Those left to become fully ripe 
can be stored for winter. Cultivate and 
hand weed every two weeks in summer. 
Yellow Varieties 
@® YELLOW SWEET SPANISH—Large, globe- 
shaped, exceptionally mild and sweet— 
excellent for eating raw or boiled. Light 
yellow skin and pure white, firm, crisp, 
and tasty flesh, 112 days, 15c. 
YELLOW GLOBE EARLY—An oval shaped 
straw-colored onion, White flesh, crisp and 
mild. Splendid keeper. Matures in 110 days, 
15¢; 
White Varieties 
SOUTHPORT WHITE GLOBE—Best of the 
whites, Medium-sized, round, solid white 
bulbs, fine thin skin. Waxy white flesh, 
mild and fine grained, Keeps well in fall. 
110 to 112 days. 15c. 
WHITE BUNCHING—A good Spring appe- 
tizer, Crisp and mild. Fine for cooking 
when grown larger. 60 days. 15c, 
WHITE PORTUGAL OR SILVERSKIN—Excel- 
lent flat variety. Dependable cropper, ex- 
cellent for sets, for green bunching, or as 
a pickler. 100 to 102 days, 15c. 
Red Varieties 
SOUTHPORT RED GLOBE—Finest of all red 
onions, Perfectly round, good sized bulbs 
with thick, small necks. Skin is deep pur- 
plish-red. Strong flavored flesh, white tinged 
with pink. Good keeper, productive, 112- 
114 days to maturity, 15c, 
ONION PLANTS 
Sturdy, hardy plants that come to you ali 
ready to set out. Ask for prices. 
ONION SETS 
Onion sets used instead of seeds will 
produce earlier crops of green onions or 
large bulbs. Plant set right side up and 
cover with garden rake; then firm the 
soil well over the sets. 
Pa 
OKRA, Perkins Mammoth 
PARSLEY 
Does best in rich, mellow loam, S2ed 
ts slow to germinate, and is helped by 
soaking in warm water overnight before 
planting. Sow early and not too deeply. 
Space plants 6” apart. When curled 
varieties are about 3” tall, cut off leaves. 
The new growth will be brighter and 
curlier. 
MOSS CURLED OR TRIPLE CURLED—Com- 
pact, dark green leaves, curled and fine- 
cut, 70 days. 
@® PARAMOUNT—The best looking, finest 
and most uniformly curled. Dark green 
leaves, tall strong stems. 15c. 
PARSNIP 
Needs rich, mellow soil for best growth. 
Must be planted as early as ground can 
be worked. Soil must be loose to a 
depth of 12” and cannot be heavy. 
Rows should be 15” to 18” apart. 
Cover seed WY” and press down soil. 
Thin out to 4% when plants have 
made a good start. Cold weather turns 
starches into sugar and improves flavor. 
Roots are hardy: leave in ground over 
winter if desired. 
HOLLOW CROWN (fr)—The most general- 
ly grown kind. Roots 24 to 3-in, thick at 
shoulder. 12 to 14-in. long, uniformly tap- 
ered, hollow crowned. Edible in 95 days. 
PEAS 
Early peas need a light, warm soil: but 
general crop thrives best in moderately 
heavy soil, (Avoid fresh manure and very 
rich or wet. mucky soil as this produces 
large growth of vine at the cost of qual- 
ity of the peas.) Plant seed in rows at 
2” depth. Keep rows 21” to 28” apart 
for dwarf varieties and 28” to 42” for 
the taller types. Gather crop as fast as 
it is fit to use or new pods will ceuse 
to form and those partly advanced will 
cease growth, 
Plant variety Alaska as soon as grod d, 
can be dug. Plant wrinkled varie 
(which have better flavor) when nar- 
cissus buds show color or when crocuses 
are in bloom, Peas are not satisfactory 
when weather turns hot. Tall varieties 
must be staked. Most home gardeners 
prefer dwarf varieties like Little Marvel. 
Peas want well-limed soil. Don’t forget, 
inoculation improves production. 
Early and Second Variety 
ALASKA—Wilt resistant. Used for canning 
and early home garden. Blunt, straight 
light-green. 3-in. pods, Plants $2-in, 69 
days. 20c. 
@ FREEZONIAN (fr)—Luscious, melting peas 
that retain their garden fresh sweet flavor 
after freezing. 31% inch pods packed with 8 
or 9 medium sized peas, 63 days. 15c. 
LAXTON’S PROGRESS (fr)—Medium dark 
green vine, 16 to 18-in, Single pods almost 
an inch wide and 414 to 5-in. long, with 7 
to 9 large peas, 62 days, 15c. 
LITTLE MARVEL (fr)—Outstanding, dwarf. 
Fine quality, large yield, Single and double, 
dark green, 3-in. pods—blunt, plump, well 
filled with 7 to 8 medium sized, light green 
tender peas, Edible in 62 days. 15c. 
THOMAS LAXTON (fr) — Medium height, 
Strong vine bears numerous dark green, 
blunt ended pods, 4 to 4Y4-in. Retains flavor 
and sweetness, One of earliest, 57 days, 
Later Varieties 
ALDERMAN OR DARK-PODDED TELEPHONE 
(fr)—Large podded variety of the Telephone 
family, Excellent for home gardens, truck- 
ers, shipping to distant markets and for 
freezing; resistant to Fusarium wilt, Vine 
dark green, coarse, Pods single, very broad, 
plump, straight, dark green, pointed; con- 
tains 8 to 10 peas of highest quality. Seed 
large, wrinkled, light green. 74 days. 20c. 
Beets, Carrots and Turnips 
Beets are easy to grow and they are uninjured by light 
frosts. Sow seeds ¥2 inch deep at two-week intervals from 
early spring until early August. Thin to 3 inches between 
seedlings. Try cooking the seedlings like Spinach for a 
different taste treat. 
Carrots—sow the seed thickly as early as the ground 
can be worked in drills about 1% to 34 inches deep in rows 
1 to 2 feet apart. Thin to 2% inches apart. The finger size 
thinnings are delicious for eating fresh. 
Turnips—sow as soon as the ground is ready in the 
spring 2 inch deep. Thin to 3 inches from plant to plant. 
Sow again for winter use in late summer. 
Hot weather and slow growing cause turnips to become 
woody and bitter. Water regularly during the dry weather, 
Heavy clay soil, because of the density, resists the down- 
ward growth of long, slender rooted vegetables. Sand 
added to heavy soil will assist in relieving the density but 
it must be accompanied by peat moss, Terra Lite or one 
of the new soil conditioners, 
Lettuce, Chard and Cabbage 
The fact that leaf lettuce will tolerate summer heat makes 
it the big lettuce crop for the home gardener. If the 
leaves are cut instead of pulled, leaving a one inch stump, 
the plant will produce another crop, taking it well into the 
summer. A 25 foot row will produce all that a family of 
four can eat. 
Head lettuce must be started in the hot bed and trans- 
planted when the plants have made 2 or 3 true leaves. Cool 
moist weather is best for growing head lettuce and water- 
ing is necessary. 
Chard is a delectable vegetable which in most cases must 
be grown at home, for you seldom see it on the market. 
Sow early in the spring and thin to 9 inches apart. 
Chard is among the most healthful of vegetables as it is 
high in Vitamins A and G and in all minerals, especially 
iron. 
Cabbage has often been called our No. 1 green because 
of its durability and fine eating qualities. 
For early cabbage, sow in hot beds and transplant when 
3 to 4 inches high. Late cabbage is started in flats or boxes 
outdoors, then transplanted to the garden, Be sure and 
cultivate frequently to keep down weeds and conserve soil 
moisture, 
35 
