J. J. BUTZER, PORTLAND, OREGON 
31 
RADISHES 
For forcing, sow in hotbeds or under glass in rich, sandy soil, made perfectly level. Scatter evenly over the 
surface from sixty to one hundred and fifty seeds to the square foot and cover with one-half inch of soil sifted 
on, and attend carefully to the watering and airing. If the bed is a good one, the whole crop can be marketed 
in twenty-one to forty days after planting. For open ground culture, sow on rich, sandy soil as soon as it is fit 
to work in the spring, in drills twelve inches apart and thin out the plants, if necessary, to prevent crowding. 
A good dressing of nitrate of soda will greatly stimulate growth and insure tender, brittle roots. Successional 
sowings from one week to ten days apart will keep up a supply. After the hot weather of summer begins, it is 
better to sow the summer and winter varieties, as they do not become tough and stringy nor pithy so quickly as 
the early sorts. Radishes are subject to root maggots, which make them useless for culinary purposes. We 
know of no certain remedy for this pest. We have found that the best preventive measures are to avoid the use 
of rank manure, and not to sow on ground where radishes, turnips or cabbages were grown the year previous. 
We have been very careful to secure the very best seed possible, and there is none sold under other names which 
is better than that of the varieties we offer. 
SAXA, THE 
EARLIEST 
RADISH ON 
EARTH 
Saxa is a scarlet globe 
radish developed to the 
highest point as to earli¬ 
ness, uniform shape and 
high eating quality. Per¬ 
fectly globe shaped with 
bright deep red skin and 
white solid flesh very mill, 
in flavor. The tops ar*,J 
short. Pkt. 5c; oz. 10c J 
Ya lb. 25c; lb. 75c. 
Crimson Giant—A fine, bright-red radish, growing 
quickly to a large size. It is especially fine for bunch¬ 
ing for early market from plantings in the open ground, 
being ready to market in from twenty-five to thirty 
days from time the seed is planted. 
This radish is a deep globe in form ; two inches in 
depth ; one and one-half inches in diameter, with thin, 
tender skin of a deep crimson. The flesh is purest 
white, crisp, and of mild flavor. The roots are entirely 
free from the hollow center or pithy fibre of overgrown, 
small, extra early sorts, even when twice as large! 
Per pkt. 5c; oz. 10c; Ya lb. 25c; lb. 75c, postpaid 
Sparkler (Scarlet Turnip White Tip) The Best for the West—Most attractive small round roots with bright 
scarlet top a clear white base, and small, slender taproot. The juicy flesh is pure white in color and of agreeab y 
snappy flavor. Scarlet Turnip White Tip is most popular with many market gardeners who grow for anjjarly 
and choice market. Our strain of this variety is extra fine. 
White “Icicle”—The finest and longest of the very 
early pure white varieties. Planted in spring and the 
radishes are ready for use in twenty to twenty-five 
days. Their long, slender form and pure paper-white 
skin are most attractive when bunched for market. 
This radish is not only crisp and tender when young, 
but retains these qualities until the roots attain large 
size, so that it will remain in fine condition longer than 
any other first-early variety. It is excellently adapted 
for forcing purposes or successive sowing in the open 
ground, and gives a continuous supply of tender, crisp 
radishes throughout the season. 
Per pkt., 5c; oz., 10c; Ya lb., 30c; lb., $1,00, postpaid 
Early Long Scarlet Short 
Top—The finest strain of this 
most popular radish. The 
long, slender, handsomely- 
colored roots are most at¬ 
tractive in appearance. They 
are ready in about twenty- 
five days; crisp, brittle and 
of choicest quality. They 
reach a length of five to six 
inches, growing half out of 
the ground. Per pkt. 5c; oz. 
10c; Ya lb. 25c; per lb. 75c. 
postpaid. 
Per pkt. 5c; oz. 10c; Ya lb. 25c; lb. 75c 
Long Black Spanish—Black skin, white flesh. Per 
pkt. 5c; oz. 10c; Ya lb. 30c; per lb. $1.00, postpaid. 
Round Black Spanish—The favorite winter Rettig 
of the United States. 
Per pkt. 5c; oz. 10c; Ya lb. 30c; lb. $1.00 
White Strasburg—A fine solid summer radish of 
large size. Per pkt. 5c; oz. 10c, postpaid 
California Mammoth White Winter—Long ; of large 
size. Per pkt. 5c; oz. 10c; Ya lb. 30c; lb. SI, postpaid 
Round Scarlet China—Extra fine round roots for 
winter. 
Per pkt. 5c; oz. 15c; Ya lb. 40c; lb. $1.50, postpaid 
Chinese Rose, or Scarlet China—Excellent; good 
keeper. 
Per pkt. 5c; oz. 10c; Ya lb. 30c; lb. 90c, postpaid 
New White Chinese—Best for autumn ; of immense 
size. Pkt. 5c; oz. 15c; Ya lb. 40c; lb. $1.25, postpaid 
MIXED RADISH SEED 
All kinda, colors and styles. A great variety ; they 
will become ready for the table early, medium and late. 
You always have some that are just right, sweet and 
juicy. This mixture is for a small garden, where space 
is limited, and one sowing does for the whole season. 
Pkt. 5c: oz. 10c: V* lb. 20c; lb. 50c, postpaid 
FRENCH BREAKFAST 
French Breakfast—Is a beautiful radish of true ob¬ 
long or olive shape. The color of the skin is bright 
carmine, shading to clear white in the lower portion. 
The flesh is white, firm and crisp : juicy, mildly pun¬ 
gent, and tender. It is well adapted for forcing in 
the greenhouse and hotbed. One of the leading early 
varieties for market use or home growing. Pkt. 5c: oz. 
10c; 4 ozs. 25c; % lb. 40c; lb. 80c, postpaid. 
TRY THIS 
Plant the little round radishes in the same row 
at the same time with beets or carrots. The radishes 
will break the way for the beets and carrots and 
will be ready for pulling by the time they need the 
room. 
RAFFIA FOR TYING—Raffia is the straw-colored inner skin of a palm found in Madagascar. It is very 
strong and tough but soft and flexible, which makes it the very best material for tying vegetables plants, 
vines etc It is better than twine, as it does not cut the plants and is much stronger. It is also used for mak- 
[ng baskets Raffia comes in hanks from 1 to 5 lbs. We offer the best grade. Price per pound. 40c. not postpaid 
