

Culture: Radishes thrive 

 best in a sandy, loamy soil. 

 To have a continuous supply 

 for the table, sow as early 

 in spring as possible and at 

 intervals of 10 days there- 

 after. Where the summers 

 are very hoi, sow until May 

 15 and then omit until 

 August. Then make three 

 sowings at intervals during 

 that month. Radishes are 

 fit for the table in 25 to 40 

 days from sowing in the 

 open ground. For extra- 

 early crop sow seed in hot- 

 bed in February. 1 oz. for 100 ft. of row. 

 725 Cherry Belle. As Hound and Red as a 

 Cherry. Cherry Belle is just as good to eat 

 as it is to look at, for the flesh is delightfully 

 crisp and firm. It has an extreme resistance 

 to pithiness and thus retains its prime con- 

 dition much longer than the general run of 

 radishes. The tops are exceptionally short 

 and gray-green in color. 23 days. Pkt. 15c; 

 oz. 50c; kjlh. SI. 50. (In color page 28.) 

 730 French Breakfast. This is a favorite 

 oval-shaped, bright scarlet radish with white 

 tip. 1 1 is extremely attractive and very early. 

 25 days. Pkt. 15c; oz. 35c; %\b. 95c; lb. 

 S2.25. 



722 Crimson Giant. Grows to 5 and often 

 6 inches in circumference, weighing up to 1 

 ounce. The flesh remains sparkling white, 

 id, crisp and juicy and it is of the mildest 

 flavor. 29 days. Pkt. 15c; oz. 35c; ]/ A \b. 95c; 

 lb. §2.25. 



756 Scarlet Globe. One of the most attract- 

 ive radishes grown. The roots are a little 

 longer than round and the skin intense scar- 

 let in color, with tiny thread-like roots. It is 

 very early, globe shaped and has very small 

 tops. 23 days. Pkt. 10c; oz. 30c; Ulb. 85c; 

 lb. $2.00. 



757 Sparkler, Brilliant, scarlet with a very 

 pronounced white tip. It wins by appearance 

 alone. But to this must also be added its 

 sparkling white, solid, crisp flesh and mild 

 sweet flavor. 25 days. Pkt. 15c; oz. 35c; 

 %\b. 95c; lb. $2.25. 



734 Icicle. The leading long white radish, 

 and one of the earliest. Tender, juicy and of 

 agreeable snappy flavor. Reaches a length 

 of 6 inches. Pkt. 15c; oz. 35c; %Vo. 95c; 

 lb $2.25. 



;sww 



Culture: Soic in April in drills a foot apart, 

 covering the seed % inch, thinning out to about 

 10 to 12 inches apart in rows. 1 oz. to 500 ft, 

 of drill. 



770 St. Martin's. Much esteemed wher- 

 ever grown. The stalks are large, red and 

 exceedingly juicy, rich and spicy. Pkt. 20c; 

 oz. 60c; J^lb. $1.75. 



Pkutt 



Culture: Same as for Parsnip 



780 Mammoth Sandwich Island. Ita 



peculiar oyster-like flavor is most apparent 

 when sliced and fried; it may also be served 

 and eaten as asparagus. One of the best 

 remedies for various forms of indigestion. 

 150 days. Pkt. 15c; oz. 75c; %\b. $2.25. 



Culture: Sow the seed in April or May in 

 drills 18 inches apart and thin the plants to 

 stand 6 inches apart in rows. 1 oz. to 75 ft of 

 drill. 



234 Lucullus. Leaves closely crumpled, 

 similar to a savoy cabbage. It is very tasty 

 and palatable. Much sought after by those 

 who prefer the rib of the leaf. 55 days. Pkt. 

 15c; oz. 35c; J^lb. 90c; lb. $2.50. 



233 Fordhook Giant. The eaves are rich 

 dark green, very large, curled or savoyed, of 

 thick texture and quite tender, making ex- 

 cellent boiling greens. The white stems or 

 midribs make a fine dish prepared like as- 

 paragus. 55 days. Pkt. 15c; oz. 35c; J^lb. 

 90c: lb. $2.50. 



235 Green Plume. Much darker green 

 than any other variety and also much more 

 tender. The midribs, too, are tender, white 

 and attractive. 55 days. Pkt. 15c; oz. 35c; 

 J^lb. 90c; lb. $2.50. 



•i 



1 



