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51 



HENDERSON'S ROCKET RADISHES 



A dish composed of these three Rockets presents a most attractive 

 appearance when prepared for the table, and we advise everyone to 

 grow them. • In addition to their bright appearance, they are among 

 the earliest varieties grown, and they mature at the same time. 

 For these reasons they are used very extensively for forcing, when 

 they may be had in 21 days from sowing. They do equally well 

 outdoors, but, in common with all Radishes, must be grown under 

 conditions that induce rapid growth, for only then will they acquire 

 proper flavor and crispness. They must be pulled as soon as ready. 



The Collection of 3 Rocket Radishes, 1 pkt. each, for 25c.; 1 oz. each, 

 for 40c; M lb- each, for $1.00. 

 WHITE ROCKET RADISH. A trifle larger than Red Rocket. It 



has an equally small top; the root is pure white, while the color of 



the flesh is clear waxy-white. (See engraving.) Price, 10c. pkt., 



15c oz., 35c. \i lb., $1.25 lb. 

 WHITE TIPPED ROCKET RADISH. This is the ideal first early 



Radish. The color is deep rose, tipped white at the base. The 



flavor is deliciously mild. (See engraving.) Price, 10c. pkt., 



15c. oz., 35c. }i lb., $1.25 lb. 



RED ROCKET RADISH. 



permits close planting. 



This variety has a very small top, which 

 It is quite smooth, deep scarlet in color. 



The flesh is crisp and of mild flavor. (See engraving.) Price, 10c. 

 pkt., 15c. oz., 35c. \i lb., $1.25 lb. 



"I planted Henderson's 3 Rocket varieties of Radish on April 3rd. They 

 were ready for the table on May 1st, although we had considerable cold weather 

 after planting." 



E. R. BUCKLEY, Blue Rapids, Kans. 



LONG RADISH WHITE ICICLE 



This is the best of the early long white radishes. The shape is long 

 and slender, and the skin pure paper white. When bunched together 

 they make a most attractive picture, the pure white skin showing in 

 strong contrast with the veined gray green leaves. 



They are mild in flavor, and very tender and crisp, not only when 

 young, but even after they have grown to a considerable size. White 

 Icicle is an excellent radish both for forcing purposes and for growing 

 in the open ground. Make successive sowings. (See engraving.) 



Price, 5c. pkt., 10c. oz., 30c. }± lb., 90c. lb. 



SWISS CHARD BEET 



The Cut and Come Again Vegetable 



The term "Chard" is applied to the edible mid-rib of the leaf of 

 certain plants, hence Swiss Chard is a Beet with the heavily ribbed 

 leaves developed instead of the root. Both ribs and leaves are eaten. 



It isused either as greens, or, where 

 the rib of the leaf only is used, 

 in the same manner as Asparagus. 

 In either way it is a delicious vege- 

 table, and can be grown with the 

 greatest ease. The outer leaves 

 should either be cut close to the 

 base of the plant or pulled off while 

 still young in an outward and 

 downward direction. It is held in 

 great esteem by all Europeans, par- 

 ticularly the Germans and Italians, 

 and is rapidly becoming popular in 

 America. It is cooked and eaten 

 the same as Spinach, and may be 

 picked continuously from June 

 until frost, because as the leaves 

 are cut off other shoots are rapidly 

 put forth. 



This is the variety we have sold 

 continuously for many years. It 

 yields an abundant supply of de- 

 licious greens and should be in 

 every garden. It is the one vege- 

 table that is always ready for use. 



LUCULLUS 



CRUMPLED LEAVED 

 SWISS CHARD REET 



This is quite distinct 

 leaf stems are rounder, 

 is taller and the leaves 



Price, 5c. pkt., 15c. oz. 

 $1.75 lb. 



50c. M lb. 



Henderson's Garden Guide and Record 



A New Variety with Larger Stems and Closely Crumpled Leaves 



from the old and well-known variety. The 



very thick and fleshy. The whole plant 



i instead of being smooth, are deeply and 



closely crumpled, similar to a 



Savoy Cabbage. 



This variety will probably be 

 highly esteemed by those who 

 prefer the rib of the leaf as it is 

 more strongly developed than in 

 the old variety. The entire leaf 

 is equally tender and palatable. 

 The outer leaves should either be 

 cut close to the base of the plant, 

 or pulled off while still young in 

 an outward and downward direc- 

 tion. It is held in great esteem 

 by all Europeans, particularly 

 the Germans and Italians, and is 

 rapidly becoming popular in 

 America. It is cooked and eaten 

 the same as Spinach, and may be 

 used continuously from June un- 

 til frost. (See engraving.) 



Price, 10c. pkt., 25c. oz., 75c. 

 H lb. 



"The varieties of Swiss Chard I 

 planted were grand last year. I 

 never saw any so nice before." 



Mrs. JOHN BONI, 

 Feb. Sth, 1916. Gunnison, Colo. 



brought up to date. Sent free with all orders 



Price 25c; revised, re-written and 

 amounting to $2.00 or over. 



ia 



