F^»F3.E^r^l I O tvt SEEDS 
Rhubarb 
CULTURE. — Rhu- 
barb succeeds best in 
eep, somewhat reten- 
ive soil. The richer 
ts condition and the 
leeper it is stirred the 
better. Sow in drills 
xbout an inch deep, and 
hin out the plants to 
;ix inches apart. In the 
Tall transplant the 
/oung plants into very 
highly manured and 
leeply stirred soil, set- 
ing them four to six 
feet apart each way, 
md give a dressing of 
coarse manure every 
spring. The s t a 1 k s 
should not be plucked 
in til the second year, 
and the plant never al- 
lowed to exhaust itself 
by running to seed. 
M Y A T T ’ S VIC- 
TORIA. — The best va- 
riety for the South. 
y 2 lb., 75c; 1 lb., $1.25. 
Sorrel 
CULTURE. — Sow in 
drills early in Spring, 
thin out to 6 or 8 
inches apart in the 
row. Commence cut- 
ting about 2 months 
after planting. Sorrel 
is hardy, will continue 
to bear for 3 or 4 
years. 
LARGE -LEAVED 
TRENCH. — Cooked like 
Spinach; a very tine 
salad cooked as greens. 
Carge leaves, mild acid 
flavor, fine quality. Vi 
lb., 50c; 1 lb., $1.75. 
Rhubarb (Pie Plant). 
White Icicle. 
RADISHES — Continued 
WHITE ICICLE.. — The finest of the early, pure 
white- varieties. Planted in the Spring, the Rad- 
ishes are ready for pulling in about three weeks 
from sowing the seed. They are long and slender 
and clear pure white, making them very attrac- 
tive when on sale and on the table. It is crisp 
and tender, both when young and until it attains 
large size, thus remaining in condition for use 
for considerable time. Vi lb., 25c; 1 lb., 75c. 
WHITE STRASBURG. — One of the most popu- 
lar and desirable of all long white Radishes for 
second early or Summer crop. Even when com- 
paratively small it is flue quality and remains 
crisp and tender much longer than other early 
varieties. Roots when full grown are 1% to 3 
inches and 5 to 6 inches long, tapering. Top me- 
dium; roots smooth, crystal white color, hand- 
some, showy, crisp and tender and especially de- 
sirable for market or family use. Vi lb., 25c; 
1 lb., 85c. 
Winter Varieties 
Sow in July or August. 
LONG BLACK SPANISH. — A long, very hardy 
Radish. Skin nearly black; flesh pure white. Very 
well known and extensively planted. Vi lb., 25c; 
1 lb., 85c. 
ROUND BLACK SPANISH. — A large, turnip- 
shaped Radish. Skin and flesh same as the long 
variety. Quality about the same. Vi lb-, 25c; 
1 lb., 85c. 
3arly Scarlet Olive Shaped Radish 
37 
