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From a great Field of radish plants those true to type are selected. These are transplanted and given 

 all possible care in order to produce the best seed. 



RADISH 



The culture of radishes is so easy and the results so sure that 

 they are probably found in more home gardens than any other 

 vegetable. The varieties of radish differ so distinctly that the 

 home gardener is able to obtain almost anything he prefers in 

 the way of shape, color, size, and season. 



The ground for growing radishes should be finely prepared 

 and as free as possible of small stones and lumps. Plant seed 

 about Yi inch deep in rows 12 to 18 inches apart, and when up 

 about an inch thin to 1 or 2 inches apart. Radishes are at their 

 best when growth is quick and steady. A moderate tempera- 

 ture and constant moisture are favorable for best results. Most 

 varieties become pithy soon after reaching full size. In order to 

 keep a continuous supply, successive plantings should be made. 



CINCINNATI MARKET Popular home and market garden 

 radish. Tops short and small. Roots 6 to 7 inches long, Y% 

 inch thick; cylindrical, tapered near tip; deep red with 

 purplish tinge; flesh white, mild, crisp. Superior to Long 

 Scarlet. Ready in 29 days. 



Pkt. 5c; oz. 10c; % lb. 25c; lb. 75c. 



CRIMSON GIANT The home gardener who desires a radish 

 of more than two bites will find this to his liking. The 

 crimson roots are the largest of the early round radishes. 

 They do not become fully grown until nearly 2 inches in 

 diameter, but are very good while much smaller. The flesh 

 is as crisp and mild as any of the smaller varieties, and 

 they remain in perfect condition for several days. 



Pkt. 5c; oz. 10c; y 4 lb. 25c; lb. 75c. 



EARLY SCARLET GLOBE The bright carmine-red color, 

 perfect oval shape, threadlike tap-root, and ideal size com- 

 bine to make this the most desirable of early table radishes. 

 Until they are nearly an inch in diameter, the flesh is crisp 

 and mild. They will reach this size in 25 to 30 days and are 

 at their best when not quite full grown. 



Pkt. 5c; oz. 10c; y 4 lb. 25c; lb. 80c. 



EARLY WHITE GIANT SUMMER or STUTTGART 



Standard summer radish for home and market. Tops 

 medium large and coarse. Roots roundish top shape; white 

 and smooth; remain crisp and only mildly pungent until 3 

 to 4 inches long; can be stored successfully for early 

 winter use. 43 days. 



Pkt. 5c; oz. 15c; y 4 lb. 35c; lb. 85c. 



FRENCH BREAKFAST Excellent home and market garden 

 sort; also suitable for forcing. Tops small. Roots oblong, 

 blunt, with slender well denned tap-root; about 1H inches 

 long and ^ inch through; rich scarlet with white bottom; 

 flesh white, crisp, and of splendid quality. 

 Pkt. 5c; oz. 10c; y 4 lb. 25c; lb. 75c. 



ICICLE Clear white roots which grow to a length of 6 inches 

 with a third of their length out of the ground are delicately 

 tinted with ivory at the tops. They are undoubtedly the 

 most crisp and tender of all table radishes and are es- 

 pecially mild. This variety has been a home garden favorite 

 for many years. 

 Pkt. 5c; oz. 10c; y 4 lb. 25c; lb. 75c. 



LONG SCARLET The bright carmine-red roots have a 

 smooth tender skin and mild crisp flesh. They are 6 inches 

 long when in prime condition and remain firm and tender 

 for several days. The upper third of the root grows above 

 ground, which makes pulling easy. 

 Pkt. 5c; oz. 10c; y 4 lb. 25c; lb. 75c. 



SCARLET TURNIP This is a very popular turnip-shaped red 

 variety for early planting in the home garden. The roots 

 make quick growth and become an inch in diameter in 25 

 to 30 days. They are entirely crimson-red in color with 

 very small tap-roots and are of the best quality in flesh 

 and flavor. 

 Pkt. 5c; oz. 10c; y 4 lb. 25c; lb. 75c. 



SCARLET TURNIP, WHITE TIPPED These radishes taste 

 as good as they look, and they are undoubtedly one of the 

 most popular of the early turnip-shaped varieties for home 

 gardens. The upper part of the root is rich crimson-red, 

 and the lower part is snow white, making an attractive 

 combination. The roots grow to 1J^ inches in diameter 

 without becoming pithy. 

 Pkt. 5c; oz. 10c; y 4 lb. 25c; lb. 75c. 



SPARKLER Similar to early Scarlet Turnip, White Tipped, 

 but with more pronounced white area. Tops small. Roots 

 deep turnip, almost globe-shape; bright scarlet with pro- 

 nounced white tip; crisp, and of splendid quality until 

 fairly large. Popular for home and market garden. 25 days. 

 Pkt. 5c; oz. 10c; y 4 lb. 25c; lb. 75c. 



WHITE STRASBURG Good summer radish for home and 



market garden. Roots commonly become 5 inches long, 



YYi to 2 inches in diameter at the shoulder; tapered; 



smooth; white; flesh firm, crisp, mildly pungent. 40 days. 



Pkt. 5c; oz. 10c; y 4 lb. 30c; lb. 80c. 



WINTER VARIETIES 



This class requires a longer growing season than the early 

 table varieties, and seeds are usually planted in midsummer for 

 fall and winter use. The roots keep well if stored in a cold place. 



CHINESE ROSE WINTER (Scarlet China) Distinct shape 

 and deep rose-red color make this radish very attrac- 

 tive. The roots when mature are usually 4 to 5 inches 

 long, broadest at base, with very pronounced stump root 

 and small tap-root. The flesh is white, fine grained, crisp, 

 and mildly pungent. 

 Pkt. 5c; oz. 10c; y 4 lb. 30c; lb. 80c. 



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