ASHEVILLE SEED CO., ASHEVILLE, N. C. 
49 
RADISH SEED 
CULTURE—For an early supply sow in a 
hot-bed in February, care being taken to give 
abundant ventilation to prevent running to 
leaves. For open-air culture and succession, sow 
from middle of March until September at in¬ 
tervals of 10 days. Radish do best in a rich 
loamy soil and must be cultivated often and 
thoroughly, as it is very important to mature 
the crop quickly, to retain their crisp, tender 
quality. 
Sow V 2 inch deep in drills 12 to 18 inches apart 
and thin out plants to 4 to 6 inches in the row. 
Can also be sown as a catch-crop between rows 
of beets, lettuce, onions, etc., or sown in the same 
drill with slow-growing vegetables like carrots 
and parsnips. 
Fertilize with sheep manure and side dress with 
Nitrate of Soda. Pull when ready as they be¬ 
come pithy when allowed to stay in ground too 
long. One oz. sows 50 ft. of drill ; 9 to 10 lbs. 
to an acre. 
No. 151. Rapid Red 
(25 Days). — The best and quickest growing 
round red radish and one of the slowest of this 
type to shoot to seed. Round bright scarlet and 
with the smallest possible top. Fine for the home 
garden or for the market; also one of the best 
forcing varieties. This is the biggest seller and 
most popular radish in this section. Postpaid, 
pkt. 5c; oz. 10c ; % lb. 25c; lb. 90c. 
No. 152. Sparkler White Tip 
(25 Days).—A splendid radish popular with pri¬ 
vate gardeners as well as growers for the market. 
Practically the whole lower portion is white and 
the upper part is deep scarlet. It is larger, 
rounder and more showy than similar varieties 
and for this reason as well as for its many fine 
qualities, is a big seller on the stands ; also adapted 
for forcing. 
Postpaid pkt. 5c ; oz. 10c ; *4 lb. 25e ; lb. 90c. 
No. 153. French Breakfast 
(25 Days).—The leading oblong or olive shape 
radish for market use or home garden. The 
flesh is white, firm, crisp, juicy, tender and mildly 
pungent. The skin is bright, rose scarlet with 
small white tip. This variety is very early and 
a rapid grower either under glass or outdoors 
Postpaid pkt. 5c ; oz. 10c ; *4 lb. 25c ; lb. 90c. 
Rapid Red Radish 
No. 157. Rhubarb or Pie Plant 
CULTURE—Plant in a shaded place, and when 
a few inches high thin to 12 inches apart, and in 
the fall or following spring transplant 4 feet 
apart. Rhubarb will not stand hot sun ; a barrel 
placed over the plants gives ideal protection and 
will make the plants yield longer and tender 
stalks. The best stalks are produced the second 
y««.r, but it continues to produce for several 
No. 154. White Icicle 
(30 Days).—The finest long white radish and 
considered by many the best radish in cultivation. 
The young radishes are ready for use in 30 days 
and continue to grow, fully retaining their crisp 
tenderness and mild flavor until quite large. 
These radishes are transparent white, have small 
tops, allowing close planting and are very crisp 
and brittle. 
Postpaid pkt. 5c ; oz. 10c ; *4 lb. 25c ; lb. 90c. 
No. 155. China Winter 
(Scarlet China) 
(60 Days).—The best of the winter sorts. Roots 
are cylindrical, or largest near the bottom, stump 
rooted or blunt at both ends; skin smooth and 
bright deep rose color; flesh white, crisp and 
pungent the roots grow 4 to 5 inches long and 
2 inches thick. Sow in August and September. 
Postpaid, pkt. 5c; oz. 10c; *4 lb. 30c; lb. $1.00. 
years. Apply plenty of manure. Our rhubarb 
makes fleshy stalks of the best quality and flavor. 
Pkt. 5c ; oz. 15c ; 2 ozs. 25c ; % lb. 45c ; lb. $1.40. 
SALSIFY OR OYSTER PLANT 
CULTURE—Sow from March to July in rich 
light, deeply-worked soil in rows 18 inches apart 
and thin out to 4 to 6 inches. Perfectly hardy 
and can remain out all winter. Fertilize with 
Sheep Manure or a good commercial fertilizer. 
Do not use coarse or fresh manure as it makes 
the roots ill-shaped and uneven. One ounce sows 
50 feet of drill ; 6 to 8 pounds to an acre. Cover 
seed % inch deep. 
NO. 158. MAMMOTH SANDWICH ISLAND— 
(110 Days).—The best and most popular variety 
in cultivation, being far superior in size, weight 
and productiveness to any other. A strong grower, 
producing large, thick, tapering, almost whit# 
roots with little tendency 
to branch. One of the 
most desirable winter 
vegetables. The roots 
when cooked are very 
palatable and nutritious 
and are served in a var¬ 
iety of ways. The flavor 
is similar to oysters, and 
Salsify makes most ex¬ 
cellent soup. Postpaid* 
oz. 15c; 
$1.85. 
Mammoth Sandwich Island Salsify *4 lb. 50c; lb. 
