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Ferry-Morse strains oF Early Scarlet 



Globe radish are Famous For uniFormity 



oF size and shape, and For Fine color. 



RADISH— WINTER VARIETIES 



This class requires a longer growing season than the early table varie- 

 ties, and seeds are usually planted in midsummer for fall and winter use, 

 The roots keep well if stored in a cold place. 



• CELESTIAL or CHINESE WHITE WINTER 55 days. Clear 



white; slightly oval to blunt base; 6 to 9 in. long. Not so 

 pungent as most winter varieties. 



Pkt. 5c; oz. 15c; 1/4 lb. 40c 

 HALF LONG BLACK WINTER 55 days. Nearly cylindrical, 

 4 or 5 in. long, 2 in. thick when grown. Flesh clear white, 

 well-flavored, pungent. One of best keepers. 



Pkt. 5c; oz. 25c; 1/4 lb. 70c 



• LONG BLACK SPANISH 55 days. Black skin; white flesh; 



8 to 9 in. long; white, crisp, pungent. Splendid keeper. 



Pkt. 5c; oz. 20c; 1/4 lb. 60c 



• ROUND BLACK SPANISH 55 days. Globe-shaped: 3H to 



4 in. diam.; skin black, flesh white, crisp, pungent. Desirable 

 for winter storing. Pkt. 5c; oz. 20c; Vi lb. 60c 



• SCARLET CHINA WINTER (Chinese Rose Winter) 50 days. 



Deep rose-red; roots 4 to 5 in. long; flesh white, crisp, mildly 

 pungent. Attractive and of fine quality. 



Pkt. 5c; oz. 15c; 1/4 lb. 40c 



RHUBARB 



Rhubarb plants grown from seed will not all come true, but growing 

 them this way costs less, and the undesirable plants can be discarded. 

 They are quickly and easily grown. Sow seed in rows an inch deep and 

 thin the plants to 6 inches apart. In the fall transplant to a permanent 

 location, setting the plants 3 or 4 feet apart. The stalks should not be 

 taken for use the first year. 



In planting from roots, set them so that the crowns are 2 inches under 

 the surface of the soil. They should be set 3 to 6 feet apart and given a 

 liberal dressing of manure each spring. When blossom stalks appear, 

 they should be cut well back to the ground. If possible choose a place 

 where the soil will be continuously moist. 



CRIMSON WINTER Long bearing; fine flavor; tender and sweet. 



Pkt. 10c; oz. $1.00 

 • VICTORIA Straight, crimson stalks. Pkt. 10c; oz. 25c 



RHUBARB ROOTS (Victoria) 



Each 25c; 5 for $1.00; 10 for $1.80, postpaid in U. i 



• Our choice. In FERRY'S RED arid SILVER DISPLAYS 



Pick em Young 



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CROQUETTE 



When young, the leaves of this hardy annual are used like mustard for 

 salads. They resemble those of the radish but are smoother in texture. 

 The young leaves are ready for cutting in about 6 weeks, when the 

 plants are 8 to 10 inches high. In early spring sow the seed in shallow 

 rows about 16 inches apart, and for succession sow every few weeks 

 thereafter. Water freely. Pkt. 10c; oz. 25c 



SALSIFY— Vegetable Oyster 



The roots of this vegetable are appetizing and nutritious, and the 

 flavor is hke that of oysters. Salsify succeeds best in a light, well- 

 enriched soil, which should be stirred to a good depth. Coarse and fresh 

 manure should be avoided, as it will cause the roots to become irregular 

 and branched. Sow early and quite deep, giving the general culture 

 recommended for parsnip. 



• MAMMOTH SANDWICH ISLAND Pkt. 10c; oz. 30c 



SORREL 



Improved varieties of sorrel when well gro'mi and cooked like spinach 

 make a palatable dish. Sow in rows earlj' in spring and thin the seedlings 

 to 6 or 8 inches apart in the row. Cutting may begin in about 2 months, 

 and the plants will continue in full bearing from 3 to 4 years. 



• LARGE LEAVED FRENCH Pkt. 10c; oz. 25c 



A little vinegar in the water when clean- 



ng and cooking salsiFy roots will keep 



them From turning black. 



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