Page 14 
Quality first but always at low prices 
RADISHES 
BIG PACKETS 
CULTURE—Sow as soon as ground is moderately warm. They require 
a quick, rich soil. Slow growing radishes are too pungent. Make a suc¬ 
cession of plants every two weeks till warm weather. Fall seedings may 
he made. .Winter radishes may be stored. Allow them to remain in the 
ground as long as possible without danger of frost damage. 
Crisp Snappy Relishes 
526 Crimson Giant. The largest 
and best globe shaped. Superior 
quality. 
5$8 Early Scarlet Turnip, Roots 
small round and red skin. Flesh very 
white, crisp and mild. 
529 Early Round Dark Red. Market 
gardener favorite. Rapid grower. Sweet 
and tender. 
530 Early White Turnip. Flesh crisp, 
pure white. Has a short top and is a 
quick grower. 
531 Early Long Scarlet Short Top. 
An old standard variety. Quick of 
growth, long, slender roots, extra short 
tops, deep, rich scarlet color. 
Radishes, Contd. 
543 Long Black Spanish. A large 
black-skinned radish. 
544 
Crimson Giant 
Scarlet Globe 
California Mammoth White. 
An excellent fall variety. 
Flesh white, crisp and not 
pungent. 
545 Saxa. Principally a forcing sort. Tops very 
small, bright scarlet in color; flesh white, crisp and 
mild. 
Postpaid price on each of above 18 varieties: Pkt., 
5c; oz„ 10c; Vx lb.. 25c; Vs lb., 40c; 1 lb., 60c; 5 lbs., 
82.75; 10 lbs., $5.00. 
527 Berry’s Beat ’Em All. Earliest of all radishes. 
Ready to eat 15 to 18 days after planting. Dainty and 
crisp. Postpaid price: Pkt., 10c; oz., 15c; Vx lb., 35c; 
Vs lb., 60c; 1 lb., $1.00; 5 lbs., $4.00. 
White Strasburg. 
crisp and tender. 
Large, white, 5 inches 
Good market variety. 
White 
Icicle 
540 Mixed 
early, medium 
532 
long, 
533 French Breakfast. Extremely early. A 
medium sized radish, olive-shaped, scarlet with 
white tip, flesh white and crisp. 
534 Cincinnati Market. The finest long, red 
radish. Crisp, mild and tender. 
535 Early Scarlet Turnip, White Tipped. 
Roots nearly round, carmine red, white tipped. 
Flesh white, crisp and mild. 
537 Long White 'Vienna. A very rapid p’ower. 
Roots 5 to 6 inches long, white and crisp. 
538 Improved Scarlet Globe. Roots globular, 
bright scarlet, crisp, tender and of fine quality. 
539 Rosy Gem. Globular with scarlet top, 
blending into white. Exceedingly tender and 
delicious. 
RHUBARB, or PIE PLANT 
This mixture 
late. 
is of over 30 choice varieties, 
541 New Icicle. A very fine white radish, roots long, slen¬ 
der; flesh clear white, brittle, mild flavored. 
542 Chinese Rose. A popular, very distinct winter sort. 
Bright rose-red in color; flesh white, very firm, and pungent. 
CULTURE—Drill seed in rows. 
Transplant seedlings at least once. 
Roots should be set 4 feet apart and 
covered with about 7 inches of fine 
dirt. The richer the soil the better. 
Do not pull leaves first year after 
transplanting roots. Plants should 
never be allowed to ripen seed. 
626 Victoria. A splendid variety for 
family use. Sometimes called “wine 
plant.” 
627 Mammoth. Market garden va¬ 
riety, very large and a wonderful pro¬ 
ducer. 
Postpaid price on each of above 
2 varieties: Pkt., 5c; oz., 10c; Vx lb., 
30c; Vs lb., 55c; 1 lb., $1.00; 5 lbs., 
$4.50. 
See Page 59 for Rhubarb Roots. 
Big Strong 
Healthy Roots 
Rhubarb 
HERBS 
CULTURE—Sow seed in shallow drills one foot apart, and 
when up, thin out and transplant to a few inches apart. 
683 Caraway. Seeds used for flavoring bread, pastry, meats 
and sauces. Postpaid price: Pkt., 5c; oz., 20c; Vx lb., 70c. 
684 Chives. Belongs to onion fam¬ 
ily. Tops used for flavoring soups and 
salads. Postpaid price: Pkt., 5c; oz., 
50c; Vx lb., $1.50. 
685 Dill. Leaves are used in pickles 
and flavoring soups and sauces. Post¬ 
paid price: Pkt., 5c; oz., 10c; Vx lb., 
25c. 
686 Horehound. Leaves 
used for flavoring, also in 
manufacturing a cough rem¬ 
edy. Postpaid price: Pkt., 
5c; oz., 25c; Vx lb., 90c. 
687 Sage. Leaves and tops 
used for seasoning and stuf¬ 
fing. Postpaid price: Pkt., 
5c; oz., 20c; Vx lb., 70c. 
688 Thyme. Used for seasoning, also making tea for ner¬ 
vous headache. Postpaid price: Pkt., 5c; oz., 50c; Vx lb., 
$1.50. 
689 Sweet Basil. Leaves and tops used for flavoring. Pkt., 
5c; oz., 20c; Vx lb., 70c. 
691 Lavender. Grown mostly for its 
sweet scented, light blue flowers, 
which when dried are placed in linen 
closets, as its perfume is moth repel¬ 
lent. Postpaid price: Pkt., 5c; oz., 
20c; Vx lb., 70c. 
692 Summer Savory. Sow early in 
spring, in sunny location, 
well drained soil, used for 
flavoring salads, dressing, 
etc. Postpaid price: Pkt., 
5c; oz., 20c; Vx lb., 70c. 
693 Sweet Marjoram. Used 
for seasoning soups, sauces, 
etc. Can be used either fresh 
or dried. Postpaid price: 
Pkt., 5cj oz., 35c; Vx lb., 
$1.25. 
Thyme 
Dill 
Sweet Marjoram 
