WHITE SILVERSKIN, OR WHITE PORTUGAL.--This is an old and favorite variety, being very desirable for planting in the family garden; the flavor is the mildest of the American varieties; the small onions are very fine for pickling. I think this variety should be marketed as early as possible, as with me it is not a good keeper.[6] [Illustration: WHITE SILVERSKIN SILVERSKIN, OR WHITE PORTUGAL ONION.] ITALIAN VARIETIES OF ONIONS. GIANT RED ROCCA.--These onions are of large size, handsome appearance and mild, delicate flavor. In this variety we have an onion which attains a weight of from one to two pounds under ordinarily good culture, and of most handsome shape and appearance, the outer skin being always bright red, while the flesh is white, mild and pleasant. EARLIEST WHITE QUEEN.--This variety does not grow to the large size of the other Italian kinds, more resembling our American Silverskin in size and appearance, but has the great advantage over the latter variety (which takes two seasons to attain the same size), of remarkably quick growth, while the flavor is equally, if not more, delicate. The bulbs are flat, pure white and about two inches in diameter. It is the finest variety for pickling grown. Sown in February, they will produce onions early in the summer, while if sown in July, they will be ready to harvest in the fall, and will then keep in splendid condition throughout the winter. [Illustration: NEW GIANT RED ROCCA ONION GIANT RED ROCCA ONION.] [Illustration: WHITE QUEEN ONION.] GIANT YELLOW ROCCA.--This variety is similar to the Giant Red Rocca described above, except in color, which is a clear golden yellow. It is this variety which is the real “_Spanish Onion_,” so generally sold at the fruit stands in the cities. BURPEE’S MAMMOTH SILVER KING.--This I believe to be the handsomest variety of onion grown, as I think the white-skinned varieties the most attractive. The bulbs are slightly flattened, but are very thick through, averaging five to six inches in diameter, and have been grown to the enormous weight of over four pounds to the single bulb, while two-pound bulbs are frequently produced under fair culture. The skin is a beautiful silvery white; the flesh is even whiter, while the flavor is very mild and pleasant, the Italians eating them as we do apples. PARSLEY.