RA PIS H —SALSIFY— SCORZON ERA . 
43 
RADI5H.— CONTJNUED. 
I one Scarlet Sliort-Top i Amkuican).— Tbe root is long, straight, 
riiTi niul unilbrm in color. American raised seed is surer to vegeuUc 
than the imported. PUus. 5c. and 10(^ ; per oz. 10c. 
H^ood's Early Frame.— Pkts. Fk'. and 10c. ; per oz. 10c. 
I^ons: Scarlet Short-Top (imported).— The well-knoAvn market 
variety. I'kls. oc. and lUc. ; per oz 10c. 
Early l^one White Vienna.-An early long white variety of good 
quality. Pkts. f>e. and 10c. ; per oz. Lie. 
I A TC Qr»DT C ^"^nm*n,h^.Vr".H/''h"'.'^ EARi,Y).-This is a clioice t<)p-shaped variety, resisting the heat of Summer and maturing 
LA I a5UK 1 T^!u ^u^nu 1? , , ^ y} " ^-""t-shaped the under portion of the bulb being somewhat pointed 
■-^^ ilie bulb retains lis .>diblc quality longer than most other Radishes. Plcts. r>c. and 10c. ; per oz. 10c. 
Philadelphia White Box.— White, short leaved and Turnip 
loruiecl. Kariy lo develop, named " Box" by reason of its adaptability for 
growiiii,' in l)o.\es, hot or cold I'rames. I'kts. 5c. and 10c. ; per oz. 10c. 
Golden Glohe (kink fok summrr).— The best Summer Radish. Shape 
^.-lobular; color amber; flavor mild; kcei>iiig long in eating condition. 
Twciity-fis-e days to maturity. Pkts. .3c. and 10c. ; ]ier oz. 10c. 
Stnttffart Round White Turnip (third eaiji.v).— a vcrv supe- 
rior early white Summer and Autumn Radish, growing to large size 
and long standing in cliaiacter; form top-shaped. Pkts. 5c. and 10c.- 
per oz. lOc. ' 
Chartier, or I^ong: Rose (second e.^ri.y).— In color the greater 
length ot the root is scarlet and pink, while the pointand bottom portions 
are white. Pkts. 5c. and 10c. ; per oz. 10c. 
White Strasbursr, ot Hospital.— Long in form, white, early to 
develop to edible size, and keeping in edible condition for live or six 
weeks. Pkts. ,'>c. and lOc. ; per oz. lOc. 
WiNTPP ^ODT<^ California White W^inter.-A long, thick root, skin wrinkled, grayish white. Should be used 
"»t^~**-*»X ^ V_7 1 V I ^ . youn.i;; of good kfei>ing quality. Pkts. 5c. and lOc. ; per oz. lOc. 
Scarlet China Winter.— A fine Winter s^rt, smaller than Spanish ; 
root a lialf long stump of from two to three inches; scarlet and pink in 
color, tipped -with white; quite salable iu market during Winter. Keeps 
perlecliy. Pkts. 5c. and lOe. ; per oz. 10c. 
China Rose Winter.— Smaller than the Scarlet China. Pkts. 5c. and 
lOf. ; ]>er oz. lOc. 
Round Black Spanish (third early!.— Forty days to maturitv. A 
Winter Kadisli, cultivated in Autumn and keeping like a I^otalo, in'good 
condition for months after harvesting. Though the outside skin is black 
the flesh is white as snow, verv crisp and of good flavor. Pkts. 5c. and 
lOc. ; per oz. 10c. 
Russian I^onsr White Winter.— A Winter Radish, sometimes 
reaching a weight of three pounds, and keeping long in edible condition. 
Pkts. 5o. and 10c. ; per oz. lOe. 
I^onsr White Spanish.— Valiialdc for Winter use. Should be better 
known. Pkts. 5c. and lUc. ; per oz. Hk:. 
I^onsT Black Spanish.— Diflering from the White Spanish onlv in 
color. Pkts. 5c. and lOc; per oz. 10c. 
Salsify 
OR Oyster Plant. 
This plant produces an edible root long and slim, white fleshed and smooth white skin. Leaves 
gray green, long, straight and narrow. It is a native of the South of Kurope, but onlv within 
the present century used as a culinary vegetable. Sow when the Cherry is in bloom, in drills, 
in derply-dug and vjell-maimred groimd; the drills should be eighteen inches amrt. When 
the plants are up a few inches weed and thin them so as to stand four or five inches from 
Trnfiopogon }>o)-/-(/oi!i».s— i>ai.s//i.s— Aiafcrlvurjet ober Sodsbart— each other, l^eserve in fiits, same as Carrots or Beets. Cultivate in all resjiects a-s directed 
Salsifl Blanco— havrei od. ^or Carrot. Requires deep, rich land. Yield 100 to 150 biLshels. 
NOTES OP* COOKING.— No. 241.— In Cream —Boil until tender, cut into thin slices, add cream or butter sauce as described under Recipe No. 2, 
page 4. Season to taste and garnish with chopped Parsley. 
No. 212.— Fkikd.— Trim and scrape the roots, boil until tender, drain on a cloth, cut the roots into pieces one inch in length, dip in flour batter and 
fry crisp in very hot lard; drain, salt, and serve hot. 
No. 213.— P.vTTiES.— Trim and scrape the roots and boil in salted water whitened with flour; drain and let cool ; cut in small squares or dice and put 
the pieces in a good cream sauce, with salt, pepper and a little nutmeg. Let cook for two minutes. Ne.Kt fill the psitlies, l>ake brown and serve hot 
garnished witli Par.sley. 
No. 24 1.- Imitation Oyster.- Trim and scrape the roots and bi;il until tender in .salted water whitened with flour; drain, and when cold mash, 
removing all fibres ; add mashed Potatoes and put in a stow-jian with liutter. Stir them over the fire until very dry. Add a little salt, pepper and one or 
two yolks of eggs. \A'hen cold, form in cakes shape of oysters, roll them in cracker dust or bread crumbs, then in a"batt«r of eggs and bread crumbs. Fry 
in hot lard until brown on both sides, but not greasy. Serve hot. 
Ordinary French.- This variety produces a tapering straight root of I Sandwich Island.— A variety superior to the French sort, producing 
li'om ten to hltceu inches in length. Pkts. 5e. and 10c. ; jier oz. 15c. smoother, larger and more viiumiis roots, foliage stronger and altogether 
I a sort destined to supersede the ■)I(1 form. Pkts. i^c. and 10c. ; per oz. 20c. 
SCORZON ERA 
^r-. r> ¥ i ^ . , , , , . This plant, sometimes known as Black Salsify, is a native of Spahi. and for all practical purposes may be 
^R- bSI ACK ^AI considered as a Salsify. It dilTers pa-uicipallv from the French Sal.silV in being black-skinned and larger 
»^M^i*.^t.^ t^r^lL-tt^ll I. rooted. The flesh is white, and <lomeslicallv is prepared the san.e as Salsify. It Ls £rro^vn by the same 
Scorzonem !nspanira-!^cor,onhr.-f:.',co,-zonera- methods of culture. Pkts. 5c. and luc. ; per oz. 20c. 
SclHoavslPurjct — SchorseneiT' 
Four Ounces of Seed Will Sow lOO Yards. 
T.BK discovery of an article which, while not injuring the Cucumber plant, will destroy the bug which infests it from the time ol' its gemiination until it has 
attained a growth of three or four rough leaves, is a .subject of the greatest interest to all cultivators of this fruit. 
So much has been written of a contradictory nature upon this subject that it is next to impossible to determine what remedies to adopt. We would 
wggcst that each cultivator expierimcnt for himself with several compouiiils, for instance, mie part of hellebore mi.'ccd with four parts of ground land plaster ; 
oni- part of slug shot mixed with six parts of laud plaster ; one part Paris green mixed with twelve parts of land plaster, and one i>int of kerosene oil mixed 
with three quarts of sawdu.sL 
Good re.sult-s in the destruction of squash bugs have been obtained by the application, under ground about the roots of the plants, of the liquid of carbon 
^iulphide, the fu.mes of which are quickly deadly to insect life. Eight ounces of Paris green to 100 gallons of water is I'rofessor Cook's wash for the Cucumber 
PiKtiii.'i Kxtra, On Peas and Beans, IG cents per quart, and Corn, 15 cents per quart; other Small Seeds, 8 cents per [vonnd. Quarter ix>nnd and under, and 
5 cent and 10 cent Flat Pafiers. Free of Postage. 
