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52 



^VEHYTHEMG FOR- THE GARBEHiVegetaMe S©@d§ 



EARLY CRIMSON 



GIANT RADISH 



Early Crimson Giant Radish 



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

 5 and 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. M 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 onle. 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 crispnesa. ! 

 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. % lb., $2.00 lb. 



FOR OTHER VARIETIES OF RADISH SEE PAGES 51 AND 68 



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 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 while 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, 10c. pkt., 20c. oz., 60c. 

 J4 lb., $2.00 lb. 



Crumpled Leaved T"| • 



Lucullus Swiss chard Beet 



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 

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

 it is more strongly developed than in the old variety. 

 tSee engraving.) Price, 15c. pkt., 30c. oz., 80c. )/i lb., 

 $2.75 lb. 



SEED 



"UP TO 



AUG 



Make Your 

 Work Full 



Garden 

 Time 



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

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



Our New Booklet, "GARDEN CULTURE OF ROOT CROPS," give3fu11 "I^&tkeTfo^ Radishes - 



