STUMPP & WALTER CO., NEW YORK CITY 
1 j J\ I I One ounce will sow 
MX / % 1 ^ JLJL about 100 feet of drill 
As early in the spring as the soil can be worked, sow any of the early round or olive-shaped 
varieties in rows, inch deep, with a foot to i8 inches between the rows. Sow thinly. If seed¬ 
lings appear closer than one inch apart, they should be “thinned out.” Hoe frequently to 
encourage rapid growth which insures high quality. The early spring sorts serve the purpose 
until June 15, when Icicle and Cincinnati Market are at their best. The summer sorts are 
good until frost from repeated planting. The winter varieties should be pulled after light 
frosts and stored like beets. Both summer and winter Radishes should be “thinned” to stand 
from 4 to 6 inches apart in the row. After the middle of May, do not sow the flat, round, and 
olive-shaped spring sorts. Sow White Icicle and Cincinnati Market. These resist hot weather 
well. About July i. sow the winter varieties. 
EARLY ROUND AND OLIVE-SHAPED VARIETIES 
White Icicle Radishes 
Early Scarlet Turnip. Within 25 days from date of 
- sowing it perfects handsome, 
flat roots, ^ inch in diameter by H inch deep through. Pkt. 
10 cts., oz. 20 cts., Vilb. 40 cts., lb. $1. 
Sparkler. carmine-scarlet color, with a very pro- 
^ nounced tip of the purest white. The roots, even 
when fully developed, are solid, crisp and sweet. It is equally 
well adapted for forcing in frames or growing in the open ground. 
While the leaves are small, they are sufficiently large for bunch¬ 
ing. Pkt. 10 cts., oz. 25 cts., Vilb. 50 cts., lb. $1.25. 
Early Scarlet Globe. J^e best general-purpose variety 
- - - in this class, perfecting handsome 
roots, as illustrated alongside, in from 28 to 35 days after sowing. 
Of distinct shape, brilliant color, short-leaved, crisp and white; 
an excellent variety for forcing. Pkt. 10 cts., oz. 25 cts., 
Vilb. 50 cts., lb. $1.25. 
White Box. An almost globe-shaped sort, slightly flattened, 
—— with pure white skin and crisp flesh. Unlike 
most other early sorts, it remains in fine table condition until 
quite overgrown. Ready in from 35 to 40 days. Pkt. 10 cts., 
oz. 20 cts., l^lb. 55 cts., lb. $1.50. 
Olive-shaped Scarlet. Flesh bright and crisp. Pkt. 10 cts., 
oz. 25 cts., I<lb. 65 cts., lb. $1.75. 
Olive-shaped White. Pkt. loc., oz. 25c., 65c., lb. I1.75. 
French Breakfast. The olive-shaped counterpart of Sparkler 
among the early round sorts, as described above. Mild and 
crisp. Pkt. 10 cts., oz. 20 cts., Klb. 45 cts., lb. $1.25. 
Glowing BaU. See Novelties, page 67. Pkt. 15 cts., oz. 35 cts., 
Klb. 90 cts., lb. $2.50. 
BEST EARLY LONG SORTS 
White Icicle. The “best all-round” Radish for all pur- 
* poses in the home-garden; also fine for 
market and splendid for growing under glass. Within 30 days 
from sowing seeds, the roots attain a length of 4 to 5 inches, by 
^ inch in diameter at the thickest part. The skin is thin, the 
flesh crisp and mild. It remains in fine table condition longer 
than any other early sort, regardless of shape. (See illustration.) 
Pkt. 10 cts., oz. 20 cts., V^lb. 55 cts., lb. $1.50. 
Cincinnati Market, the best strain of the long, 
scarlet, short-top Radishes. Roots 
6 to 7 inches long, an inch thick through, are produced within 
35 days after sowing and they remain in perfect condition for 
the best part of a week. Skin rosy scarlet, blending into pure 
white at the tip. It is well to remember that the long sorts re¬ 
quire a deep, rich soil, free from stones and of a loose, sandy 
nature, in order to develop perfectly. Pkt. 10 cts., oz. 20 cts., 
V 4 lb. 55 cts., lb. $1.50. 
SUMMER VARIETIES 
Long Scarlet Chartier, or Shepherd. This might be con¬ 
sidered “the connecting link” between the foregoing sorts and 
the very much later kinds that follow. Long Scarlet Chartier 
is ready in about 45 days after sowing. The color at the top is 
crimson, running into pink about the middle, and from thence 
downward is a pure white. Pkt. 10 cts., oz. 20 cts., Klt>- 
55 cts., lb. $1.50. 
Early Golden Yellow Oval. Absolutely unsurpassed in heat- 
resistance. When ready for use, the Radishes average i K to 2 
inches in diameter and have a beautiful, golden yellow skin, 
which should be removed when preparing roots for table. 
Flesh pure white, mild, crisp, and solid. Pkt. 10 cts., oz. 30 cts., 
Xlb. 75 cts., lb. $2. 
White Strasburg. Shape tapering; skin and flesh both white; ex¬ 
cellent summer variety. Pkt. loc., oz. 20c., Klb- 45c., lb. $1.25. 
88 
LONG-KEEPING 
WINTER RADISHES 
Sakurajima. A Japanese sort which 
reaches truly remarkable size. The cir¬ 
cumference of some is 43 inches, the 
length 21 inches. The skin is white and 
the flesh is always crisp and tender. The 
taste is more delicate than our Ameri¬ 
can varieties. Pkt. 10 cts., oz. 35 cts., 
J^lb. |i, lb. I3. 
California Mammoth White Winter. 
A white-fleshed Radish of excellent 
quality. Pkt. 10 cts., oz. 25 cts., 
Xlb- 65 cts., lb. $1.75. 
Rose China. Bright rose color; flesh firm 
and piquant; fine for winter use. Pkt. 
IOC., oz. 20c., J^lb. 55c., lb. fi.50. 
Long Black Spanish. The popular win¬ 
ter sort. Pkt. 10 cts., oz. 25 cts., 
Xlb. 65 cts., lb. I1.75. 
Round Black Spanish. Thick black skin 
and pure white flesh. Pkt. 10 cts., 
oz. 25 cts., Klb. 65 cts., lb. I1.75. 
RHUBARB 
Culture. —Plant the roots in well-ma¬ 
nured land, 3 feet apart. Sow seed in 
spring in drills a foot apart; transplant the 
following season 3 feet apart. One ounce 
of seed should produce about 1,000 roots. 
Rhubarb Roots. 15c. each, $1.50 per doz., 
|io per 100; extra-strong clumps, 25c. 
each, $2.50 per doz., $20 per 100; forcing 
clumps, 50c. ea., $5 per doz., $35 per 100. 
Rhubarb Seed. The variety Victoria 
has given good results for many years. 
Pkt. 10 cts., oz. 35 cts., Xlb. $1, lb. S3. 
