lew White Icicle Radish. — This distinct 

 ew Radish, introduced from Germany, is the 

 finest and longest of the very early pure white 

 varieties. It fully equals in crisp, tender flesh 

 and mild flavor the popular White Vienna or Lad}' 

 Finger, while it is as early as Long Scarlet Short 

 Top. Planted in spring: the young Radishes are 

 ready for use in 20 to 25 days from sowing the 

 seed, and their long slender form and pure paper- 

 white skin are most attractive when bunched for 

 market. This Radish is not only crisp and tender 

 when young, but retains these qualities until the 

 roots attain large size, so that it will remain in fine 

 condition longer than any other very earlv variety. 

 Pkt., 5c; X lb., 15c; lb., 40c. 



t e 

 Stuttgart. 



— Q u i c k 

 growing, anil 

 therefore 

 very early. 

 Of the larg- 

 est size, and 

 New White Strasburg. both flesh 



and skin are pure white; quality fine, firm 



and brittle, can be pulled for use at any 



stage. Pkt , 5c; % lb., 15c; lb., 35c 

 V/New White Strasburg. — A very de- 

 sirable summer variety, a favorite by our 



market gardeners; skin and flesh both white. 



It is excellent quality and a quick grower 



Pkb< 5c; X lb., 15c; lb., 35c 



V/Early White Turnip. — Pure white in color, 



with astnall top, flesh pure white and ten- 



der^Pkt., 5c; % lb., 15c; lb., 35c 

 (//Pearl Forcing.— This new variety is a 



cross between Wood's Early Frame and 



White Strasbury. The color is a pearl white, 



with a fine waxy appearance, very firm and 



solic^. They will remain in good condition 



longer than anv other extra early variety 



O/., 5c; Xlb., 15c; lb., 40c 

 V Improved Chartier.— The color at top is 



crimson, running into pink at middle, and 



and from thence downward is pure waxy 



white. It is of a very quick growth, and ready for use 



nearly as early as Long Scarlet. Exceedingly tender and 



crisp. Pkt., 5c; % lb., 15c; lb., 35c 



Long 

 ca r I e t . 



Short top, 

 long deep 

 scarlet roots, 

 crisp, fine 

 flavor. Pkt., 

 5c; % lb., 

 10c; lb., 30c 



L/fTong White 

 V i e n n a . or 

 Lady Finger. 



—This is the 



finest I/jngr Wh ; te Radish in cultivation; it is most 

 beautiful in shape, white in color, both skin and 

 flesh are pure snow-white, crisp, brittle, and of rapid 

 growth. Highly recommended. Pkt., 5c; Va, lb., 

 40c. 



Imqroved Chartier. 



15c -Afr.. 

 J/Unci 



'Cincinnati HarKet.- -("Glass Radish ' ' . )— A select- 

 r ed strain of the I„ong Scarlet, growing to slightly 

 larger size, fully as early and darker in coloring. 

 Pkt^Sc; % lb., 15.; lb., 35c. 



New White Icicle Radish 



Large White Summer.— Round, smooth, very 



white, crisp and tender. The market gardeners' 



, fayerite for summer use. Pkt., 5c; Vi lb., 15c; lb., 35c. 



1 /long Bright Scarlet, White Tipped.— This is 



Vthe brightest and handsomest colored scarlet Radish 

 known. Pkt., 5c; M lb., 10c; lb., 35c 



/vferpetual White Summer.— This variety, intro- 

 duced by us, has given splendid satisfaction to all 

 who have tried it. They are pure white, of uniform 

 good quality, crisp and brittle, and they keep longer 

 in a fit condition for the table than any variety we 

 know of, hence their name, Perpetual White Sum- 

 mer. Can be sown any time of the year and will always produce good 

 Radishes fit for market earlier than the Chartier, and keep in perfect 

 shape for marketing about four weeks, or longer for home use. Pkt., 

 5c;J<Hb., 15c; lb., 40c 



Winter Varieties. 



rf1*P^i ; «i( '!■!!!!' T """^ l> 



White Chinese. 

 /hite Chinese New Celestial.— L a r g e stump-rooted 

 ladish with white skin and flesh. Can be sown from 

 July 1 to August 15, and will keep in prime condition, mild 

 in flavor, brittle, and never woody. Market gardeners will 

 |find<this a splendid seller. Pkt., 5c; % lb., 15c; lb., 40c 

 //California Mammoth.— First introduced into this country 

 V>y the Chinese in California. It is pure white, about one 

 foot long, and two or three inches through, tapering 

 regularly to the tip. The flesh is tender and crisp, keep- 

 fell through the winter. Pkt., 5c; % lb., 15c; lb., 35c 

 fhite Round Spanish. — Root large, often five inches in 

 liameter, turnip-shaped, skin pure white, flesh white, crisp 

 and not becoming pithy, very compact and highly flavored; 

 an excellent sort for winter, as the roots keep a long- time 

 Pkt., 5c; X lb., 15c; lb., 40c. 



"Improved Half-Long Black Spanish Radish. — This new 

 'sort is intermediate in shape between the Old Round and 

 Long Black Spanish, and much superior to either. Flesh 

 mild, very sweet and crisp, never pithy, and is decidedly 

 the best of all the black Radishes. If stored in damp sand 

 in the cellar they will keep all winter. % lb., 15c; 

 Jb., 50c 



L^New) Round Scarlet China, an All-Season's Red 

 Radish . — T b i s new variety of the China Radish 



may be sown at intervals from spring 

 until autumn. Matures in from seven 

 weeks and is much hardier than most 

 other varieties. Valuable as a winter 

 Radish, as well as for summer. Its 

 handsome round shape, rich scarlet 

 color, and pure white flesh commend 

 •it toatt Pkt., 5c; % lb., 15c; lb., 40c 



LsRound Black Spanish.— Like the 



Long White Spanish, except in shape. 

 Pkt.„5c; % lb., 15c; lb., 40c 



I jrffil 



Ired vai 



hinese Rose.— A splendid rose- 

 variety that keeps during winter; 

 tempting flavor and very crisp. Pkt., 

 fcj/lfTb., 15c; lb., 40c 

 IvCong White Spanish.— This vari- 

 "ety is of a snow-white color, similar to 

 the White Strasburg in shape, but 

 rather more stump-rooted. Pkt., 5c; 

 Vi H*, 15c; lb., 40c. 



I/Long BlacK Spanish. — Black skin, 

 •white flesh, very firm and solid, good 



keeper, grows long and large. % lb., 



15c; lb.: 40c. 



Round BlacK Spanish 



27 



