Tend 



er and 



Good 



WINTER VARIETIES 



This class requires a longer growing season than the early table 

 varieties, and seeds are usually planted in midsummer for fall and win- 

 ter use. The roots keep well if stored in a cold place. 



CHINESE ROSE WINTER (Scarlet China) Distinct shape 

 and deep rose-red color make this radish very attrac- 

 tive. The roots when mature are usually 4 to 5 inches 

 long, broadest at base, with very pronounced stump 

 root and small tap-root. The flesh is white, fine grained, 

 crisp, and mildly pungent. 

 Pkt. 5c; oz. 15c; Vi lb. 40c; lb. $1.10. 



CHINESE WHITE WINTER (Celestial) A clear white 

 variety of symmetrical shape and large size. The 

 length is from 6 to 9 inches, and the width 2H to 3 

 inches. The root is slightly oval with blunt base 

 and comparatively small tap-root. It is clear white 

 throughout and not so pungent as other winter 

 varieties. 

 Pkt. 5c; oz. 15c; 14 lb. 40c; lb. $1.10. 



HALF LONG BLACK WINTER The roots of this 

 variety are nearly cylindrical for % of their length 

 and taper to a rather large tap-root. They are 4 or 5 inches long 

 and 2 inches in diameter when full grown. The slightly coarse 

 grained skin is dull grayish-black in color, but the flesh is clear 

 white, well flavored and pungent. This will keep better than 

 other winter varieties. 

 Pkt. 5c; oz. 20c; 1/4 lb. 60c; lb. $1.60. 



LONG BLACK SPANISH Splendid keeper. Roots 8 to 9 inches 

 long, 2 to 2J^ inches in diameter at shoulder and only slightly 

 tapered; skin somewhat roughened; black; flesh white, very firm 

 and crisp, pungent. 55 days. 

 Pkt. 5c; oz. 15c; Vi lb. 50c; lb. $1.50. 



ROUND BLACK SPANISH Roots globular with slender well-defined 

 tap-root; 3 3/^ to 4 inches in diameter; skin somewhat roughened, 

 black; flesh white, firm, crisp, and pungent. 55 days. Keeps well. 

 Pkt. 5c; oz. 15c; 1/4 lb. 50c; lb. $1.50. 



A little vine 

 gar in the 

 water when 

 cleaning and 

 cooking veg- 

 etable oyster 

 roots will 

 keep them 

 from turning 

 black. 



ROQUETTE 



RHUBARB 



Rhubarb plants grown from seed will not all come true, 

 but growing them this way costs less, and the undesirable plants 

 can be discarded. They are quickly and easily grown. Sow 

 seed in rows an inch deep and thin the plants to 6 inches 

 apart. In the fall transplant to a permanent location, setting 

 the plants 3 or 4 feet apart. The stalks should not be taken 

 for use the first year. 



In planting from roots, set them so that the crowns are 2 

 inches under the surface of the soil. They should be set 3 to 6 

 feet apart and given a liberal dressing of manure each spring. 

 When blossom stalks appear, they should be cut well back to 

 the ground. If possible choose a place where the soil will be 

 continuously moist. 



CRIMSON WINTER A long bearing sort of very fine flavor. 

 The seed produces small crimson stems that are tender and 



sweet. 



Pkt. 5c; oz. $1.00; 2 oz. $1.50; 1/4 lb. $2.50. 



VICTORIA An excellent and hardy sort for the home garden. 

 Pkt. 5c; oz. 25c; 2 oz. 40c; 1/4 lb. 75c. 



RHUBARB ROOTS (Victoria) If one is to be certain of a 

 pure strain of rhubarb, he should plant roots. Set in the 

 spring, they furnish dehcious stalks the following spring. 



Each 25c; 5 for $1.00; 10 for $1.80, postpaid in U. S. A. 



When young, the leaves of this hardy annual are used like 

 mustard for salads. They resemble those of the radish but are 

 smoother in texture. The young leaves are ready for cutting in 

 about 6 weeks, when the plants are 8 to 10 inches high. In early 

 spring sow the seed in shallow rows about 16 inches apart, and 

 for succession sow every few weeks thereafter. Water freely. 



Pkt. 5c; oz. 20c; 1/4 lb. 60c; lb. $1.75. 



SALSIFY 



VEGETABLE OYSTER 



The roots of this vegetable are appetizing and nutritious, and 

 the flavor is like that of oysters. Salsify succeeds best in a light, 

 well-enriched soil, which should be stirred to a good depth. 

 Coarse and fresh manure should be avoided, as it will cause 

 the roots to become irregular and branched. Sow early and 

 quite deep, giving the general culture recommended for parsnip. 



MAMMOTH SANDWICH ISLAND Large and strong grow- 

 ing with long, smooth, white, tapering roots less likely 

 to branch than those of other sorts. 

 Pkt. 5c; oz. 30c; 1/4 lb. 75c; lb. $2.00. 



SORREL 



Improved varieties of sorrel when well grown and cooked 

 like spinach make a palatable dish. Sow in rows early in spring 

 and thin the seedlings to 6 or 8 inches apart in the row. Cutting 

 may begin in about 2 months, and the plants will continue in 

 full bearing from 3 to 4 years. 



LARGE LEAVED FRENCH The best garden variety, having 

 large, pale green leaves of fine quality. 

 Pkt. 5c; oz. 20c; 1/4 lb. 60c; lb. $2.00. 



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