OLDS' RADISHES 
Olds’ Radish Seed is grown from hand transplanted roots. In this way the types are kept pure and true and no 
seed is produced that is not from perfectly sound radishes. Growers who raise radishes for the market should use 
only seed of this type. The crop can be placed on the market earlier than from ordinary seed and, also, quality rad¬ 
ishes can be had long after radishes grown from ordinary seed have become pithy and hollow. All growers should sow 
the best seed obtainable if they want to receive the maximum profit from their crop. For larger amounts than quoted 
see our Market Gardeners’ Price List, page 40. 
CULTURE: Sow as early as the ground can be worked. Radishes do best on a light rich mellow soil. Sow 
in drills 10 inches apart and thin to 2 inches in the row. Sow the early round red sorts first, the long growing 
varieties a week later, and the winter varieties in July and August. One pkt. will sow 25 feet; 12 pounds an acre. 
MAGGOT CONTROL 
Corrosive Sublimate will control Maggots which at¬ 
tack cabbage, onion and radish crops. Mix one ounce 
with 10 gallons of water. Pour this solution around 
the base of the plants when they are two to three inch¬ 
es tall. Use one gallon to every 35 feet of row. For 
cabbage plants use one-half teacup to a plant. Corro¬ 
sive Sublimate may be obtained from your local drug¬ 
gist or a near-by creamery. 
Olds’ Icy Crisp Radish. 
387. OLDS’ ICY CRISP. (20 days.) A 
^bright scarlet, round radish, very crisp and tender. 
7The tops are very small making it an ideal variety 
for forcing. This radish can be grown from seed 
in from 16 to 20 days. Olds’ Icy Crisp is in fact all that 
one could ask for in a radish. Pkt., 5c; oz., 12c; Vi lb., 
30c; lb., 90c, postpaid. 
384. CINCINNATI MARKET. (28 days.) An im¬ 
proved strain of Long Scarlet. The tops are very small, 
so that they may be grown close together. It is a long 
red radish, growing straight and smooth, with crisp, mild 
flesh and pleasant flavor. One of the very best market 
varieties. Pkt., 5c; oz., 12c; Vi lb., 25c; lb.,' 85c, postpaid. 
376. ^CRIMSON GIANT. (28 days.) An extra 
large radish, often growing to double the size of the other 
early turnip-shaped varieties, while retaining its firmness 
and crispness longer than other earlies. It is quick grow¬ 
ing, suitable for both forcing and outdoor growing. Roots 
are of a handsome deep crimson, varying in shape from 
round to oval. Flesh, pure white; flavor, mild. We high¬ 
ly recommend this radish. Pkt., 5c; oz., 12c; Vi lb., 25c; 
lb., 85c, postpaid. 
„ 373. FRENCH BREAKFAST. (25 days.) 
^iOur largest seller with the exception of White 
^Icicle. French Breakfast is a quick-growing, hand¬ 
some, olive-shaped radish, deep scarlet in color, 
with a clearly defined white tip at the base. It measures 
about % of an inch through and about twice that in 
length with very small top and tap root. Flesh pure 
white and very crisp, tender, and mild. Our favorite 
radish. Pkt., 5c; oz., 12c; Vi lb., 30c; lb., 85c, postpaid. 
378. SNOWBALL. (28 days.) (White Box.) A 
medium sized, round variety, largely grown for summer 
use. It has a small top, skin pure white. Mild and 
sweet. Pkt., 5c; oz., 10c; Vi lb., 25c; lb., 75c, postpaid. 
394. MIXED RADISH. An assortment of radishes 
may be easily grown together with pleasing results, afford¬ 
ing the diner his choice of long, olive or turnip shaped, in 
white, red or rose. This mixture will furnish good rad¬ 
ishes for a long season with only one planting. Pkt. 3c; 
oz. 8c; Vi lb. 16c; lb. 50c, postpaid. 
375. SAXA. (22 days.) This variety is of a 
bfine scarlet color, round with a very small top and 
Ftap root. It is very early, crisp, juicy and mild. 
Used extensively for greenhouse forcing, and early 
market. Pkt., 5c; oz., 15c; Vi lb., 30c; lb., 90c, postpaid. 
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