Stokes' Catalog, 1Q17 Mar^et-Qr-Owers Edition 



SUMMER RADISHES 



914 White Strasburg 



A large summer Radish desirable for iate planting when other earlier and smaller varieties will not keep in condition. It will mature 

 about forty days and remain in condition for a comparatively long time. Its maximum size before becoming pithy is at least 5 

 inches in length and 1^2 inches in diameter. The color is white, with a slightly green ivory tinge. One-fifth 

 of the root usually grows above ground. Its shape is cylindrical; its quality very fine and is not surpassed by 

 any Radish of this class. Pkt. 5 cts., oz. 10 cts., Vilb. 15 cts., lb. 50 cts. 



910 Chartier, or Shepherd 



A summer variety somewhat similar to the Long Brightest Scarlet White-tipped. As compared to that 

 variety it is lighter in color, being a dull pink for about two-thirds of its length, shading to a clear white 

 at the tip. It will, however, remain longer before turning pithy than the latter variety and for this reason 

 is more desirable for some purposes. For spring planting we do not consider it so desirable as the Long 

 Brightest Scarlet White-tipped. Pkt. 5 cts., oz. 10 cts., V 4 Ib. 15 cts., lb. 50 cts. 



RADISHES FOR WINTER USE 



The varieties listed below should be sown in August for the best results. If sown earlier than that, they 

 are likely to shoot to seed without attaining their full development. 1 hese Radishes are of distinctly two 

 types — the Chinese, which is of extra-large size but of extremely tender and sweet tlesh, and the Spanish types 

 which are not so large but are of a very hard surface and splendid keepers throughout the entire winter. 



920 White Chinese (Celestial) 



Probably the largest Radish under cultivation, very often attaining a size of 12 inches in length. It is 

 round in shape, tapering to a small tap-root. 1 he diameter of this Radish is about 6 inches when fully de- 

 veloped. It is desirable for table use at any period of its growth but its quality is better when not too large. 

 The llesh is pure white and comparatively mild in flavor notwithstanding its large size. White Chinese is de- 

 sirable for home- or market-garden purposes and usually finds a ready demand. Pkt. 5 cts., oz. 10 cts., Vilb. 

 25 cts., lb. 60 cts. 



White Chinese Radish 



922 Chinese Rose (Scarlet China) 



For fall and winter use this variety is largely grown. The smooth skin is of a bright rose-color. The flesh 

 is white, solid and of a crisp, pungent quality. The shape of the root is cylin- 

 drical, being smaller at the top than at the bottom, and attaining a length of about 5 inches by 2 inches in 

 diameter when fully matured. It is desirable for either small or large plantings. Pkt. 5 cts., oz. 10 cts., 

 V 4 lb. 15 cts., lb. 60 cts. 



924 Round Scarlet China 



"All Seasons" is a synonym for this variety. It is quite similar to the Chinese Rose, but has a slightly dif- 

 ferent shape and different habits of growing. It will mature in about six or seven weeks after sowing and is a 

 very good late sort, being an excellent keeper. Pkt. 5 cts., oz. 10 cts., V 4 lb. 15 cts., lb. 60 cts. 



926 Half-Long Black Spanish 



The roots of this variety are of a grayish black color on the surface, having a white interior flesh which 

 is very crisp and pungent. They will be about 5 inches long when matured and nearly 2 inches in diameter. 

 There is a large demand for this Radish in the markets and the fact that it can be brought on when competition 

 is at a low ebb makes it a splendid seller. Pkt. 5 cts., oz. 10 cts., V 4 lb. 15 cts., lb. 60 cts. 



928 Round Black Spanish 



This variety is very similar to the Half-Long except in shape, being nearly round, attaining a size about 4 

 inches in diameter. The flesh is slightly coarser-grained than the variety described above, but is very crisp 

 and pungent, and it will mature slightly later than some of the Chinese types. The roots are not so mild, but 

 under favorable conditions will attain a larger size. For table use they should be pulled before they are fully 

 grown. Pkt. 5 cts., oz. 10 cts., V 4 lb. 15 cts., lb. 60 cts. 



Half-long Black Spanish 

 Radish 



RHUBARB 



Rhubarb is proving to be a very profitable crop for a great many market-gardeners. So far as variety is concerned we feel that this 

 vegetable comes under the same category as asparagus; for, as in asparagus, we bePeve it is entirely a matter of the strain used and not that 

 of the variety. Victoria is a very common name. We are, at present, growing at Windermoor both roots and seed, all of a specially selected 

 strain and we offer them with every confidence that they will bring the very best results either for outdoor planting or for winter forcing, in 

 which case roots should be frozen once or twice, either artificially in cold storage or under natural conditions and then placed in a damp cellar 

 covering them with earth and watering frequently. For outdoor sowing Rhubarb should be sown in a shallow drill, one ounce of seed to 1UU 

 feet of row, and later thin to 10 to 12 inches in the row and keep well cultivated. Stalks should not be cut until the plants have had a full season s 

 growth. The use of roots, however, will very often produce strong, better-yielding stalks than seed the following spring, for it is better to allow 

 stalks grown from seed an extra year of growth before cutting. 



SEED. Pkt. 5 cts., oz. 15 cts., V 4 lb. 40 cts., lb. $1.25. 



ROOTS. $1.25 per doz., $7.50 per 100, $60 per 1,000. 



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