DESCRIPTIVE CATALOGUE. 
51 
Early Long Scarlet. Short 
Top, Improved. 
Early Long Scarlet. — Longer and lighter colored 
than the preceding, with a larger top, and a few days 
later. This is also a standard sort, and much cultivated. 
Early Round Deep Scarlet. — A valuable improve¬ 
ment on the ordinary Scarlet Turnip Radish, and will 
be found to be very useful for market garden purposes. 
The color of the skin is very dark red, so much deeper 
than the common scarlet as to attract attention. The 
flesh is white, crispy, and it has a very small top. Last 
season, in New York mrrket. it brought a third more 
than the Scarlet Turnip. It is equally well adapted for 
growing m frames, green-house or open ground. 
Early Scarlet Turnip. White Tipped.—A beau¬ 
tiful variety, deep scarlet with white tip It is very 
ornamental for table use, and is becoming very popular 
as a market variety. It is of same size and shape as the 
Scarlet Turnip variety. 
Early Scarlet, Turnip-Rooted.—A small round, 
red, turnip-shaped radish, with a small top. and of very 
quick growth. A very early variety, deserving general 
cultivation, on account of its rich color, crisp and tender 
qualities ; should be used while young. The white and 
red do well mixed. 
Early White, Turnip-Rooted.—Like the preced¬ 
ing in shape, but in color, pure white ; flesh pure white, 
and semi-transparent. It is a lew days later than the 
preceding, and will bear the heat longer without becom¬ 
ing spongy. 
Golden Globe.—This variety is very popular in the 
Southern States. It is of quick growth, tender and brit¬ 
tle, of perfect globe shape and golden colored skin. It 
rfeems to produce tender radishes in the hottest climates. 
Early Yellow Summer Turnip.—An oblong, tur¬ 
nip-shaped and russet-colored sort, growing much 
larger than the White or Red Turnip varieties, and 
having a larger top. The best kind for the South, as it 
stands the extreme heat and drought bet¬ 
ter than any other kind. 
Gre^ Summer Turnip.—Round, tur- 
~q -shaped, though often irregular in 
*orm. 1 he skin is mottled with greenish- 
orown, wrinkled, and often marked with 
traverse white lines. Flesh mild, of green- 
sh-whitc color, and tolerably solid. Half- 
cai ly, and a good variety for summer use. 
Early Scarlet. Olive-Shaped. — In 
the form of an olive, terminating in a very 
slim tap root. Skin line scarlet; neck 
small ; flesh rose-colored, tender and ex¬ 
cellent. Early, and well adapted for forc- 
mg or general crop. 
New French Breakfast. —A medium- 
sized radish, olive-shaped, small top, of 
quick growth , very crisp and tender, of a 
beautiful scarlet color, except near the root, 
which is pure white. A splendid variety for the 
table, not only on account of its excellent auah 
ties, but for its beautiful color. 
D M. Ferry & Co s Perpetual Market. - 
This variety continues to hold the good opinions 
formed of it three years ago, and as a summer 
and winter variety, it probably has no superior. 
About seven or eight inches long, three inches 
in diameter at the crown, tapering pretty regu¬ 
larly to the point . skin white, t.'.ged with brown, 
making it look greyish ; flesh white, very solid, 
fine-grained, and brittle at all stages of its 
growth. Sown at intervals, it will keep the 
table supplied the greater part of the year ; at 
no period of its growth, or season of the year, 
does it become hollow or spongy 
Long White Naples.—Skin white, and of fine text¬ 
ure ; flesh fine-grained, ensp, and very good-flavored. 
A late, fall variety. 
WINTER VARIETIES. 
Scarlet China, Winter. — Form rather conical, and 
very smooth ; of a lively rose color; flesh firm, like the 
Black Spanish, but more pungent. Cultivation the 
same as for that variety. 
White China, Winter.—Similar in shape to the 
preceding, though more regular in form. Average spec¬ 
imens measure about five inches in length, by two inches 
in diameter. Flesh rather piquant, solid and brittle, 
and skin white and clean ; tops large. A most excellent 
sort for late fall and winter use. 
Long Black Spanish, Winter.—One of the latest 
as well as the hardiest of the radishes, and is considered 
an excellent sort for winter use. Roots oblong, black, 
of very large size, and firm texture. It is sown rather 
earlier than the fall turnips, and must be stored in sand, 
in the cellar, for winter use It will keep good till 
spring. 
Large White Spanish. Winter.—Roots somewhat 
fusiform, retaining then diameter for two-thirds their 
length, sharply conical at the base, and when full grown, 
measuring seven or eight inches in length, by about 
three inches in diameter at the fullest part. Skin white, 
slightly wrinkled, sometimes tinged with purple, where 
exposed to the sun. Flesh white, solid and pungent, 
though milder than the Black Spanish. 
California Mammoth White China, Winter.— 
First introduced into this country by the Chinese, in 
California. It is pure white, about one foot long, and 
two or three inches through, tapering regularly to the 
root. The flesh is tender and crisp, and it keeps per¬ 
fectly well through the winter. A very valuable addi¬ 
tion to our list of winter radishes. 
Cu’.ture.—F or the first crop, sow as earlv in the 
