MAX SCHLING.inc, 22 WEST 59TH STREET, NEW YORK 31 
SUMMER, FALL, AND 
WINTER RADISHES 
Sow seed of the winter varieties in 
June and July, and in November pull 
the now full-grown Radishes and store 
in the cellar for use during the winter. 
Peeled and served in thin slices, they 
make a fine relish. 
3CICLE. Roots 6 inches long, and from % to 
1 inch broad at top. Ready for use in thirty to 
thirty-five days from planting. Very tender, 
crisp, and juicy. Pkt. 10 cts., 3^oz. 20 cts., 
oz. 30 cts., Mlb- SI. 
Long White Vienna, or Lady Finger. Roots 
(j to 7 inches long, white, slender, and smooth. 
Larger than Icicle, and more or less tinged with 
green at the top of the root. Always good. Pkt. 
10 cts., V 2 oz. 20 cts., oz. 30 cts., Mlb. SI. 
Half-Long Deep Scarlet. Somewhat tapering 
at the point, and of deep rich red color. Pkt. 
10 cts., y 2 OT,. 20 cts., oz. 30. cts., 341b. ,f 1. 
LONG BLACK SPANISH. A large and 
very solid Radish for winter use. Roots 8 to 9 
inches long, 2 to 3 inches in diameter, and nearly 
black; flesh white and firm. A splendid keeper. 
Pkt. 10 cts., J^oz. 20 cts., oz. 30 cts., J^lb. $1. 
Round Black Spanish. Roots are round, in- 
clined to top-shape, 3 to 4 inches in diameter, 
almost black; flesh white, crisp, and pungent. 
Pkt. 10 cts., )4oz. 20 cts., oz. 30 cts., Mlb. $1. 
Rose China Winter. One of the best winter 
sorts. Cylindrical, or widest near the bottom, 
stump-rooted; skin smooth and bright rose in 
color; flesh white, crisp and pungent. The roots 
grow 4 to 5 inches long and 2 inches thick. Pkt. 
10 cts., J^oz. 20 cts., oz. 30 cts., ]4\b. SI. 
Icicle Radishes 
RAT-TAILED RADISH (Raphanus caudatus) 
Possibly you have never heard of this Radish before. Try it; you will find it good. The edible part is 
not the root, but the seed-pods, which are gathered before they are fully grown. These pods are produced 
in large clusters, each pod being about as thick as a lead pencil, curiously twisted, and from 8 to 10 inches 
long. In flavor, very similar to that of the small forcing Radish, perhaps a little more pungent. The plant 
is easy to grow; sow the seed m May and in about three months the plants commence to flower, and yield 
pods which are eaten raw or after being pickled in vinegar. Pkt. 25 cts. 
SALSiFY,or VEGETABLE OYSTER 
Sow, in early spring, in drills 18 inches apart; cover 
the seed with % inch of soil. Seedlings should be 
thinned out to 4 inches apart in the drills. Ready for 
use in October; can be stored in the cellar over "win- 
ter or left outside. A few frosts improve tne flavor. 
The roots, when boiled, make a delicious vegetable, 
and the tenderest leaves form a very good salad. 
Mammoth Sandwich Island. 9 ne ° f ^ e 
— 1 finest vane- 
ties grown. Roots short, thick, very uniform in size, tender, 
and delicious. Pkt. 5 cts., oz. 30 cts., ^lb. $1. 
Black Vegetable Oyster, or Scorzonera. Generally conceded to 
be the equal of the white variety in quality, with the additional ad- 
vantage that, once planted, the roots will keep over and again be fit 
for use the second year, even though the plants have produced stems 
and flowers in the course of the summer. Pkt. 10 cts., oz. 40 cts. 
SORREL 
Mammoth Sandwich Island Salsify 
Sorrel is used as greens like spinach. Mixed with spinach, it adds 
a delicious flavor to it. Also extensively used in French cookery. 
Sow m shallow drills in April. Pkt. 5 cts., oz. 25 cts., ^lb. 75 cts. 
TAKE CARE OF YOUR FRUIT TREES, AND THEY WILL TAKE CARE OF YOU LATER. WE SEND EXPERTS TO 
DO PRUNING AND SPRAYING 
