SCARLET TURNIP RADISH. 



FRENCH T-REAKFAST RADISH. 



CHARTIER RADISH. 



ST. MARTIN S RHUBARB. 



COMPLETE 

 LIST OF 



Vegetable Seeds. 



mild 



RADISH. (1 oz. for 100 feet of drill; 9 to 10 lbs. in drills for an acre.) 

 EARLY ROUND OR TURNIP-SHAPED VARIETIES. 



Early Scarlet Turnip. The popular standard; of medium size, bright scarlet 



color, rapid grower and of mild flavor 



Early Giant Crimson Turnip. (See Specialties, page 45.) 



Early White Turnip. Round, of small size; skin and flesh waxy white 



Rose Turnip, Henderson's. (See Specialties, page 45.) 



Early White-Tipped Scarlet Turnip. (See Specialties, page 45.) 



Early Round Dark Red. (See Specialties, page 45.) 



Rapid Forcing. Small, round, bright scarlet, with white tip; grows quickly 



and grand for forcing; tops very small 



Red Forcing. Extra early, maturing in 21 days; round, bright red root, with 



small tops; very mild 



Scarlet Globe. Very early; a little longer than round; small top; color, bril 



liant deep scarlet, holding long after pulling 



EARLY OLIVE- AND OVAL-SHAPED VARIETIES. 



French Breakfast. A favorite, oval-shaped, bright scarlet Radish, with white 

 tip; fine for either open ground or forcing 



Red Rocket, Henderson's. (See Specialties, page 46) 



White Rocket, Henderson's. (See Specialties, page 46.) 



White-Tipped Rocket, Henderson's. (See Specialties, page 45.) 



The Collection of 3 Rocket Radishes, 1 pkt. each for 25c; 1 oz. each for 40c. 



Scarlet, Olive-Shaped. An old favorite, half-long, oval-shaped variety, matur- 

 ing in 25 days; bright scarlet; flesh white, crisp and mild 



Yellow, Oval-Shaped. A second early; oval, but tapering at the base; skin 

 golden-yellow; remains tender and mild for a long time 



EARLY LONG VARIETIES. 



Long Scarlet Short Top. The standard; bright scarlet, with white mild flesh; 



grows inches in length; matures in about 25 days 



Long White Vienna, or Lady Finger. Of attractive, tapering shape, about 3 



inches long, pure white, mild and tender; matures in about 25 days 



SUMMER AND AUTUMN VARIETIES. These attain a larger size than the 



preceding varieties, usually requiring from 6 to 8 weeks time to mature. 

 Giant White Stuttgart. A large, white, turnip-shaped summer Radish. Very 



tender and mild 



White Summer Turnip. A flat-round, early summer Radish, 2 inches in dia 



meter; skin and flesh white and tender; ready to use in 30 to 40 days 



Chartier. A summer Radish, long, large and handsome; top crimson fading 



to white at tip; flesh white and delicious, remaining long in good condition. . 

 White Strasburg. An early summer Radish, 4 to 5 inches long and tapering; 



flesh and skin white, solid and fine 



Sandwich, Henderson's. The finest medium early summer Radish; medium 



long and heavy; skin and flesh snow-white; flavor delicate and mild. . . . 



WINTER VARIETIES. These varieties grow so firm and compact that they will 

 keep almost all winter, if stored in a dry cellar; they require 2 to 3 months 

 to mature. 



Celestial, or White Chinese. An extra fine, large, white Radish, often grow- 

 ing a foot in length by 4 to 5 inches in diameter; flesh firm, mild and crisp . . 



Rose China Winter. A distinct cylindrical variety, 4 to 5 inches long by 2 

 inches in diameter; skin rosy-red; flesh white and firm; good keeper 



Long Black Spanish. A leading winter variety, one of the best keepers. Roots 

 cylindrical, 7 to 10 inches long; skin blackish-brown; firm white flesh. . . . 



Half-Long Black Spanish. Differs from the above in its shorter, stockier 

 growth; flesh white, compact and the mildest flavored of this type; good 

 keeper 



RHUBARB, or PIE PLANT. (For roots, see page 178.) 



Spring-sown seed produces plants of good size to pull from the following spring; 



planting roots saves one year. 

 St. Martin's. A large, red-stalked, compact-growing, immensely productive 



variety and the earliest; quality unusually juicy, rich and spicy 



Champagne. Small stalks of very superior quality; rich red color 



Victoria. A very large, thick, red-stalked late variety of fine quality 



SALSIFY, or OYSTER PLANT, (i oz. to 75 feet of drill.) 



Long White French. One of the most nutritious and delicious of vegetables. 

 Mammoth Sandwich Island. (See Specialties, page 4®) 



SCORZONERA, or BLACK OYSTER PLANT. 



Analysis shows this root to be the most nutritious vegetable grown; although 

 the skin is black the flesh is white and properly cooked is most delicious . . 



SEA KALE. 



The blanched leaf stalks are eaten boiled as Asparagus, having a fine, agreeable 

 flavor. From seed they will be fit to cut the third year, continuing to bear 

 for 8 or 10 years. The roots may be forced in a warm cellar for a winter supply 



SORREL. Broad-Leaved French. The best of the Garden Sorrels; large, pale 

 green leaves of mild, acid flavor; esteemed as salad, cooked as "greens," etc. 



PRICES 



Delivered free in the U. S. 

 (excepting otherwise noted.) 



Pkt. 



Oz. 



MLb. I Lb. 



5c. 

 10c. 



5c. 

 10c. 



5c. 



5c. 



5c. 

 5c. 

 5c. 



5c. 

 10c. 

 10c. 

 10c. 



5c. 



10c. 



5c 

 5c. 



5c. 

 5c. 

 5c. 

 5c. 

 10c. 



10c. 

 5c. 

 5c. 



10c. 



10c. 



10c. 



5c. 



5c. 

 10c. 



10c. 



10c. 



5c. 



10c. 

 15c. 

 10c. 

 15c. 

 10c. 

 10c. 



30c. 

 40c. 

 30c. 

 35c. 

 30c. 

 30c. 



15c. 



35c. 



15c. 

 15c. 



35c. 

 35c. 



10c. 

 15c. 

 15c. 

 15c. 



30c. 

 35c. 

 35c. 

 35c. 



10c. 



30c. 



15c. 



35c. 



10c. 



30c. 



10c. 



30c. 



10c. 



30c. 



10c. 



30c. 



10c. 



30c. 



10c. 



30c. 



15c. 



35c. 



15c. 



40c. 



10c. 



30c. 



10c 



30c. 



15c. 



40c. 



30c. 

 25c. 

 20c. 



1.00 

 75c. 

 50c. 



15c. 

 20c. 



40c. 

 50c. 



25c. 



75c. 



30c. 



90c 



15c. 



35c. 



We deliver Free in the U. S., ^l l %'^ ! t^:J^S. all Vegetable, Flower and Lawn Seeds X^±d e 



