I & Bulb Co* Specialty 



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hes 



Round 



ral different 

 •oper season, 

 nonth in the 



•:.ru- 

 thej 

 year 



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same time most 

 Roots are olive- 

 aes long, bright 

 rhite tip, almost 

 epared for the 

 20c; % lb., 50c. 



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Radish History 



The edible Radish as known In our gardens is 

 botanic-ally Raphanus sativus. Its actual origin is 

 still a matter of doubt, although it is known to have 

 been under cultivation from the most remote times. 

 The ancient Greeks were especially fond of them, 

 even going so far as to use them in their sacred 

 offerings. It is supposed that the European edible 

 Radish originated in Asia, and that other species, 

 such as the Japanese and Chinese, originated from 

 a closely related form of the same plant. 



Radishes were introduced into France and England 

 in about 1500 and into America in about 1800. Al- 

 though Radishes are generally looked upon as merely 

 an appetizer, their actual food value is more than 

 that of Tomatoes, so that, if you like them, you may 

 eat them with the full assurance that they are good 

 for you, as well as being one of the most tasty vege- 

 tables that the garden yields. 



Radishes are kept at their present standard of 

 perfection only through the most careful growing 

 and by individual plant selection. Left to themselves 

 they soon revert to the old wild type with scarcely 

 a semblance of edible root. All our seed is grown 

 especially for us by the most careful growers, who 

 lift each root for inspection as to size and shape 

 before it is permitted to go to seed. Such seed is 

 more costly than ordinary seed, but is well worth 

 the difference in price for the uniformity and quality 

 of the roots that are produced. 



Radish, Chartier Improved 7 ^ 



large use of this var 

 came known in ever 

 Roots are long and si 

 heat better than the 



of particular interest to Pitts- 

 rgn gardeners, as it was through the 

 gh and vicinity that its excellent qualities be- 

 es until now it is almost universally grown, 

 ling to white at the tips. Withstands Summer 

 Pkt., 10c; oz.. 20c; % lb., 50c. 



Summer Radishes 



These grow well in hot weather and may be sown 

 in May and June for Summer use. They grow more 

 slowly but attain a larger size than the early Radishes. 



Golden Globe. A crisp, mild Radish for early and late 

 Summer use. Roots are globe-shaped and quite 

 large with yellow or russet skin and white flesh of 

 finest flavor. Do not confuse this variety with 

 Golden Olive Shape, which is an early Radish not 

 suitable for Summer use. Pkt.. 10c; oz., 20c; % lb., 

 60c. 



WHITE vTKAvSBURG. Roots a inches long and i •, 

 inches thick. Skin and flesh pure white. Pkt., 10c; 

 oz., 20c; % lb., 50c. 



Giant Stuttgart. The largee 

 Globular in shape; pure white. 

 «4 lb.. 50c. 



latest of this clas 

 Pkt., 10c; oz., 20c 



ikfa^t 



Winter Radishes 



The Winter Radishes mature best in the cool Fall 

 months, attain a very large size, and may be stored in 

 boxes of sand in a cool cellar for use during Winter. 

 Sow in July or August. 



LONG BLACK SPANISH . 



2 inches broad. Grayish black skin and crisp, pun- 

 gent, white flesh. The best keeper. Pkt., 10c; oz., 

 K 20c; %, lb., 50c. 



Round Black Spanish. Round in shape but othe 



similar to the preceding. Pkt., 10c; oz., 20c; >4 lb., 

 50c. 



White Chinese or Celestial. Cylindrical, often 12 inches 

 long and 5 inches in diameter. Skin and flesh white. 

 Pkt., 10c; oz., 20c; *4 lb., 50c. 



Chartier Improved 



