W. R. Gray, Seedsman, Oakton, Virginia 
PARSNIP 
One otmce will sow 200 feet of drill. 
Culture. Sow as early In the spring 
as the weather will permit in drills 15 
inches apart and one-half inch deep, in 
a rich, deep soil; thin out to 6 inches 
apart in rows. The quality of the 
roots is improved by leaving them in 
the ground over winter for spring use. 
Secure enough in pits or cellars for 
immediate needs. Valuable for feeding 
stock as well as for table use. 
HOIiIiOW CBOWN SUGAR PARSNIP. 
The best and handsomest parsnip. It 
is half long, wedge-shaped, hollow- ^ ^ j ^ j * 
crowned, and very broad at the shoulders, easily taken out of the ground, and producing 
more tons to the acre than the longer and thin varieties. Pkt. 5 and 10 cts.; oz. 15 cts. 
Hollow Crown Parsnip. 
PUMPKIN 
SMAIili SUGAR. A very handsome little pumpkin with deep orange-colored skin and flesh 
of unusually fine, sugary flavor; fine-grained, very productive, and keeps well. 1 kt. 5 cts.; 
oz 1 0 cts 
IiARGR SWEET CHEESE. A most popular variety; fruit-flattened; skin-mottled light 
green and yellow, changing to rich cream color as it matures. I lesh yellow, tiiick and 
tender. Pkt. 5 cts.; oz. 10 cts. 
Scarlet-Turnip White-Tip 
RADISH 
Six ounces of seed will 
plant 100-yard row. 
Culture. Radishes thrive best in light, rich, 
mellow soil, and to bring out their mild quali- 
ties they must make quick and 
tender growth. Sow for very 
early use in hotbeds during the 
winter and early spring, or 
later on, in sheltered borders, 
in well - manured, deeply - dug 
and finely-raked soil. If not 
well stimulated into a rapid 
growth, they become fibrous 
and tough. Sow in drills 10 
ins. apart and thin to 2 ins. in 
the rows. Sow at intervals of 
2 or 3 weeks until September 
for a succession. Sow winter 
varieties in July and August. 
Like the turnips, they make 
the best growth in autumn, 
and must be taken out before 
severe frost and stored away 
in a cool cellar in sand or in a 
pit where they will keep tender 
and crisp all winter. Before 
using, put in cold water, which 
idds to their freshness. 
EARI.IEST SCAR1.ET GEOBE. 
The very best in every way. 
It Is handsome in form and color, beautiful oval and rich scarlet. The amount of.ijs 
foliage is small, compared with other varieties, and small for the size of the radish. 
The peculiar merit of this variety as a forcing radish is that it will bear the heat 
requisite for forcing without becoming pithy or spongy. The flesh is tender, juicy and 
mild. It is equally as good for open garden as for forcing, and therefore it commends 
itself equally to the amateur and market gardener. Pkt. 5 and 10 cts.; oz. 15 cts. 
SCAREET TURNIP WHITE-TIP. Nature almost exhausted itself in making this beautiful 
radish to ornament the private table and embellish the market stall. It has been brought 
to our market in two weeks after planting, and always is a very early crop for frames 
and for open ground culture. Pkt. 5 and 10 cts.; oz. 15 cts. 
CINCINNATI MARKET. This fine strain of the Long Scarlet Short-Top Radish has been 
selected for thirty years. The tops are so small that the radishes may stand touching 
each other in the rows. They grow perfectly straight and smooth, from 6 to 7 inches long; 
flesh crisp and brittle and of delightfully pungent flavor. Pkt. 5 and 10 cts.; oz. 15 cts. 
GOEEEN GEOBE SUMMER. Of globular form and bright yellow color. A splendid addition 
to the radi.sh family. Should be found in every garden. Pkt. 5 and 10 cts.; oz. 15 cts. 
NEW WHITE ICEBURG. This variety is now the most popular summer radish grown. 
Of handsome, oblong shape, tapering beautifully to a point. Both skin and flesh are pure 
white, almost transparent, very tender and of a delightful, pungent taste. It can be 
pulled five weeks from time of sowing the seed. Pkt. 5 and 10 cts.; oz. 15 cts. 
CRIMSON GIANT. This new radish is an entirely new type and differs from all the varie- 
ties hitherto in cultivation, in so far as its roots attain more than double the size of 
those of other forcing varieties, without getting pithy or hollow. This giant radish 
develops roots of 6 to 7 inches in circumference and over an ounce in weight, their pure 
white flesh remaining firm and crisp and of the mildest flavor, but notwithstanding the 
extraordinary size and weight of its bulbs. Pkt. 5 and 10 cts.; oz. 15 cts. 
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