JAPANESE TURNIP 
TENOHJIKABU. The most popular of the imported variety. Large, smooth skin, white, and 
a little flattened in shape. It is tender and sweeter than any other; used for both market 
and home garden. 1 oz. 15c; 
4 oz. 35c; 1 lb. $1.00; 10 lbs. 
$9.00, postpaid. 
TOKYO SUMMER. Matures 
quickly; flesh white and of 
excellent flavor; best sum¬ 
mer turnip. Recommended 
for market gardeners. Sow 
seeds in Spring. 1 oz. 20c; 4 
oz. 35c; 1 lb. $1.00, postpaid. 
SHOGOIN KABU. One of the 
most popular and best suited 
to the American culture. 
Leaves are large, thick, ten¬ 
der and wholesome, and 
sweet. Leaves may be used 
in the same method as for 
cooking spinach. Roots 
round, large, snowy - white, 
and mildly flavored. Will do in any cli¬ 
mate. 1 oz. 15c; 4 oz. 35c; 1 lb. $1.00; 10 
lbs. $9.00, postpaid. 
RUTABAGA OR SWEDES 
CULTURE. Treatment same as for Winter 
turnip, but it requires a long season to 
grow, and the seed should be at least 20 
inches apart and plants thinned 1 to 2 
inches. The roots frequently grow to 
enormous size. 
AMERICAN YELLOW PURPLE TOP. One 
of the best varieties, with yellow flesh. It 
is yellow below ground, with purple top 
above, and the leaves are small. 1 oz. 15c; 
Va lb. 20c; 1 lb. 60c; 10 lbs. $5.00, post¬ 
paid. 
JAPANESE TURNIP 
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