ASHBUKN 



^OMPANY'S 



.40 



.50 



Long Red Arabian. Very pretty; fruits upright, smaller than the ancient varie- 

 ties; produced in greater quantity, and more pleasing shape. Perpkt., 10 . 

 Monstrosus, or Grossum. A new, remarkably fine variety, growing to very large 

 size; higldy recommended for stuffing. Per pkt.," 10. . . 



PUMPKIN (Cucurbita Pepo). 

 German, Kurbis. — French, Course. — Spanish, Calabaza. 

 We cannot think of admitting this vegetable into the precincts of a garden where there 

 are Cucumbers Melons, and others of similar class. It would mix with and contaminate 

 the quality ol the more valuable sorts; besides, they would occupy more space than most 

 could allow, as many of the varieties attain enormous size. 

 Culture. Same as Squash. 



Cheese, Medium-sized. One of the best for cooking purposes. Per pkt., 6 . °io 

 Large Yellow. Grows to a large size; better adapted for feeding purposes than for 



cooking. Per pkt., 5. Per lb., 50 . . . ... . .iq 



Mammoth.. A very large, coarse-growing variety. Per pkt., 10 . \ '. .40 



RADISH (Rhaphamcs Sativus). 

 German, Rettig Radies. — French, Radis, Rave, Petite Rave. — Spanish, Rabano. 

 The Radish is a hardy annual plant, much esteemed for its grateful relish, and is exten- 

 sively cultivated for its roots. Its excellence consists in being succulent, mud crisn and 

 tender; and the roots should be eaten before they are overgrown, which make Wm 

 tough. 1 he seed-pods are excellent for pickling if gathered while young and green. 



■ , F ,° r MrIy Cr °? S ' S0W in s P rin "' as soon as the ground can be worked, in light 

 rich sod ; for later crops, a deep, moist soil is preferable. Sow the seed thinly in drills cov- 

 ering them with about a quarter of an inch of earth. For early use, sow on gentle hotbedl 



Early Short-top Long Scarlet. Roots long, growing partly out of the ground of* ° Z ' 

 a beautiful deep pink color; flesh white, transparent, crisp, and of good 

 flavor. Standard sort for marketing or private use. Per pkt., 5 . 

 Scarlet Turnip. A very early variety, deserving cultivation on account' of its rich 

 color, crisp and tender qualities; should be used while young. Perpkt 5 

 White Turnip. Bulb similar to the preceding. Skin white; flesh white and semi- 

 transparent. Some days later than the scarlet. Per pkt., 5 

 Scarlet Olive-shaped. In the form of an olive. Skin fine scarlet j neck small •' flesh 

 rose-colored, tender, and excellent; well adapted for forcing Per pkt '5 

 Black Spanish. One of the latest of the Radishes, and is considered an excellent 

 r> . s^t;^ winter use. Large size; color black; of firm texture. Perpkt 5 



Rose-colored China Winter. Size medium; skin comparatively fine and of a 

 bright rose-color; flesh firm, rather piquant. Late variety. Perpkt. 10 

 New French Breakfast. A new quick-growing variety. Oval form; color scarlet 

 tipped with white; fine flavored; excellent for forcing. Perpkt. 5 ' 

 White-lipped Scarlet Turnip. This is a new variety, which will prove more ac- 

 ceptable than our white-tipped Scarlet Olive-shaped. 01, account of its 



round root. Per pkt., 10 



"Raphanus Caudatus," or Edible Podded Radish. Tins' valuable' new 

 vegetablo bHongs to the Radish tribe; but, unlike that esculent, the seed- 

 pods (not tne root) are eaten: these are very curious, attaining an im- 

 mense sizo in a wonderfully short time, sometimes growing as much as 

 three inches „, a night. This vegetablo can be used in various wars- 

 indeed, it may bo regarded as one of the most useful that have been 'in- 

 troduced for many years. Producing extraordinary siliquas (nods) 

 which are very remarkable from their attaining the enormous length of 

 about two feet. These pods have a most agreeable Savor, and when 

 about half-grown can be eaten in the same way as roots of the common 

 Radish, which they greatly resemble in taste, But are far superior in deli- 

 cacy of flavor. In salads they will be highly estimated; for, added to 

 their other merits, they possess the excellent advantage of bein<* easily 

 digested; they also make a good pickle, for which purpose they are well 

 adapted. It is, however, when the pods are boiled that they arc most de- 

 licious, eating like marrow, and having a most delicate flavor; thev 

 should bo served on toast, and will form a most agreeable addition ai«] 

 novelty for the table. Per pkt., 10 

 106 



V 

 r 



.10 



.10 



.1£ 



.10 



.10 



.25 



..50 



