■mill 



HEMDERSOM ®. CO., M3EW YOJ 



57 



Early Crimson Giant Radish 



the size of any of the early turnip-shaped type. This variety develops to 

 often 6 inches in circumference, weighing up to 1 ounce per root, or about 

 four times the weight of similar sorts; but notwithstanding its 

 immense size, does not get hollow or pithy, but keeps in condition 

 for a long time for such an early variety. The flesh remains spar- 

 kling white, solid, crisp and juicy and it is of the mildest flavor. 

 The root is almost globe-shaped, and is very bright crimson in 

 color. It is an excellent variety for forcing, and is also much 

 esteemed as an outdoor variety. (See engraving.) Price, 10c. pkt., 

 20c. oz., 60c. 1^ lb., $2.00 lb. 



"The radishes grown from the seeds of Early Crimson Giant Radish pur- 

 chased from you this season, are without exception the finest I ever raised.'' 

 J. CALVIN MEYER, Belief ante. Pa. 



HENDERSON'S 



White-Tipped Rocket Radish 



A dish of Rocket Radishes presents a most attractive appearance 

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

 some. In addition to their bright appearance, they are among 

 the earliest varieties grown. 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 just as soon as ready. 



Henderson's White-Tipped Rocket is the ideal first early radish. 

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

 deliciously mild. Price, 10c. pkt., 20c. oz., 60c. M Ib-i $2.00 lb. 



FOR OTHER VARIETIES OF RADISH SEE PAGES 29 AND 73 



Swiss Chard Beet 



f 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 is used 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 vegetable, 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 whfle still young in an outward and downward 

 direction. It is held in great esteem by all Europeans, and is rapidly be- 

 coming 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 a e rapidly put forth. 



This is the variety we have sold continuously for many years. It yields 

 an abundant supply of delicious greens and should 

 be in every garden. It is the one vegetable that is 

 always ready for use. Price, 6c. pkt., I5c. oz., 45c. 

 M lb., $1.50 lb. 



T 11 Crumpled Leaved X~> i 



Lucuilus Swiss Chard lieet 



This is quite distinct from the old and well-known 

 variety. The leaf stems are rounder, very thick and 

 fleshy. The whole plant is taller and the leaves, in- 

 stead of being smooth, are deeply and closely 

 crumpled, similar to a Savoy Cabbage. It is very 

 tasty and palatable and preferred by many above 

 Spinach. 



This variety is much sought after and highly 

 esteerhed by those who prefer the rib of the leaf, as 

 it is more strongly developed than in the old variety. 

 (See engraving.) Price, loc. pkt., 20c. oz. 60c. M lb., 

 $2.00 lb. 



SEED 



"tJP TO V 

 AUG 



15^ 



Make Your Garden 

 Work Full Time 



"The varieties of Swiss Chard I planted were grand last year. I never 

 saw any so nice before." Mrs. JOHN BONI. Gunnison, Colo. 



All Seeds listed on this page are dehvered transportation paid in the U. S. or possessions. ORDER EARLY. 



