ONION 
(Continued) 
RED VARIETIES:— 
Red Wethersfield — Old standard type for growing 
sets and for bulbs in home garden. Keeps well, but 
strong-flavored. Bulbs are large, purple-red, white- 
fleshed. Shape is thick-flat. 110 days. 
Red Bermuda — Used in home gardens and early 
market. Produces pale red, waxy bulbs with pink- 
ish-white flesh. Bubs are flat, solid, early matur- 
ing. 90 days. 
Southport Red Globe — Late-maturing, heavy- 
yielding standard red variety. Bulbs are round, 
dark-red, white-fleshed. Keep well, and are of good 
quality and flavor. 115 days. 
PARSNIP 
CULTURE: Sow seeds early in the Spring in rows 
18 to 24 inches apart. After plants are well up, 
thin out in the row to 5 or 6 inches apart. Seed 
should be covered about 1% inch deep and kept 
moist until emerged. Parsnip is slow growing, and 
needs well-cultivated, rich, sandy soil for best pro- 
duction. 
VARIETIES:— 
Hollow Crown—Standard home and market garden 
variety with long, smooth, straight roots about 12 
inches long by 2% inches thick at the shoulder, 
tapered, white-fleshed, and of good quality. 115 
days. 
PARSLEY 
CULTURE: Soak seed in warm water for several 
hours before planting. Then sow in 18 inch rows 
early in the Spring, thinning plants out to 6 inches 
apart after they are established. Seed is slow to 
germinate, and must be kept moist in the soil. Can 
be grown in cold frames or indoor boxes for winter 
use. 
VARIETIES:— 
Double Curled — Produces plant about 12 inches 
tall with dark green, finely cut and curled leaves. 
Standard, popular variety for garnish and season- 
ing. 75 days. 
Plain or Single — Has plain or single leaves which 
are flat but deeply cut. Well flavored and hardy. 
80 days. 
Hamburg (Turnip Rooted) — Produces an edible 
root which can be cooked like parsnips or used to 
flavor soups and stews. Root is smooth, slim like 
parsnip, about 6 inches long. 95 days. 
a. Ya 
