RADISH 



STOKES SEEDS 



Origin — Probably a native of Asia. Although the original wild plant has never been identified, there 

 seems to be some question whether our cultivated Radish has developed from the wild Radish as we now 

 know it. Phillip, in his History of Cultivated Vegetables, 1822, places China as the origin. In any 

 event, because of the accounts left by ancient naturalists, its culture apparently has come down from the 

 most remote times. The Greeks were especially fond of them, and in their sacred offerings to Apollo in 

 the Temple of Delphi, Radishes were always served on beaten gold, whereas turnips were served on lead 

 and beets on silver. An ancient Greek writer thought so well of the Radish that he devoted an entire 

 book to the subject. Pliny speaks at length on the Radish, referring especially to those from Egypt. 

 He states that salt grounds no doubt produced the sweetest sorts. Pliny speaks of single Radishes weigh- 

 ing as high as forty pounds apiece, while we are assured by other authors that they were known to grow 

 to weigh one hundred pounds. Radishes were introduced into France and England about 1500. During 

 Queen Elizabeth's reign, Gerard cultivated four different varieties. 



No. 69— Sparkler White-Tip 



Days to maturity, 22-27. This type of Radish has been grown in America for a 

 great many years, originating under the name of Scarlet Turnip White-Tip. As such 

 it was listed by Johnson & Stokes in the eighties. A very desirable variety for home 

 garden purposes, and grown very extensively commercially, especially for the Mid- 

 West markets. The color is a \"ery deep scarlet, with a distinct white tip covering 

 about one-third of the lower diameter of the root. Its maximum size, before becoming 

 pithy, is about one and one-quarter inches in diameter. Its shape is nearly round, 

 slightly flattened on the under side. It is one of the most attractive and desirable 

 Radishes in our list, inasmuch as it holds longer before becoming pithy than most of 

 the other sorts maturing in the same class. Price, delivered: oz., 10c; Vi lb., 25c; 

 Vz lb., 40c; lb., 75c; 5 lbs., @ 72c per lb.; 10 lbs., @ 70c per lb.; 50 lbs., @ 65c 

 per lb. 



Giant 

 Crimson 



No. 70 



Crimson Giant 



Days to maturity, 30-35. A 

 comparatively new variety, hav- 

 ing been offered by Breck in 

 1905. Maturing, as it does, one 

 v/eek after Scarlet Globe, it will 

 hold proportionately longer be- 

 fore becoming pithy. It is a 

 Radish nearly twice the size of 

 Scarlet Globe. It is round, 

 bright crimson, attaining a maxi- 

 mum size, before becoming pithy, 

 of 1^ inches long hy \\i inches 

 in diameter. Crimson (iiant is 

 highly recommended for all 

 general purposes. Price, de- 

 livered: oz., 10c; Vi lb., 25c; 1/2 

 lb., 40c; lb., 75c; 5 lbs., @ 72c 

 per lb; 10 lbs., @ 70c per lb.; 

 50 lbs., @ 65c per lb. 



T wibh to tell you that your Early Scarlet Globe Radish was the first crop that there was to be picked 

 this year. Although after it had been seeded it rained and snowed and the ground was at all times 

 frozen, still in thirty days I was picking radishes. — F. M., Green Bay, Wis. 



£37} 



