WINTER VEGETABLES ARE ALWAYS WELCOME 
17 
EARLY WHITE GIANT SUMMER or 
STUTTGART. Standard summer radish 
for home and market. Tops medium 
large and coarse. Roots roundish top 
shape; white and smooth; remain crisp 
and only mildly pungent until 3 to 4 
inches long; can be stored successfully 
for early winter use. 43 days. Pkt., 5c; 
oz* 10c; *4 lb., 25c; *4 lb., 40c; lb., 75c, 
postpaid. 
WHITE STRASBURG. Good summer 
radish for home and market garden. 
Roots commonly become 5 inches long, 
1*4 to 2 inches in diameter at the shoul¬ 
der; tapered; smooth; white; flesh firm, 
crisp, mildly pungent. 40 days. Pkt., 5c; 
oz., 10c; % lb., 25c; y 2 lb., 40c; lb., 75c, 
postpaid. 
Winter Varieties 
This class requires a longer growing 
season than the early table varieties, 
and seeds are usually planted in mid¬ 
summer for fall and winter use. The 
roots keep well if stored in a cold 
place. 
CHINESE ROSE WINTER (Scarlet 
China). Distinct shape and deep rose- 
red color make this radish very attrac¬ 
tive. The roots when mature are usually 
4 to 5 inches long, broadest at base, with 
very pronounced stump root and small tap-root. 
The flesh is white, fine grained, crisp, and mildly 
pungent. Pkt., 5c; oz., 10c; % lb., 25c; % lb., 45c; 
lb., 80c, postpaid. 
CHINESE WHITE WINTER (Celestial). A clear 
white variety of symmetrical shape and large size. 
The length is from 6 to 9 inches, and the width 2 y 2 
to 3 inches. The root is slightly oval with blunt 
base and comparatively small tap-root. It is clear 
white throughout and not so pungent as other ‘win¬ 
ter varieties. Pkt., 5c; oz., 10c; 14 lb., 25c; y z lb., 
45c; lb„ 80c, postpaid. 
LONG BLACK SPANISH. Splendid keeper. 
Roots 8 to 9 inches long, 2 to 2*4 inches in diam¬ 
eter at shoulder and only slightly tapered; skin 
somewhat roughened; black; flesh white, very 
firm and crisp, pungent. 55 days. Pkt., 5c; oz., 
10c; % lb., 30c; y z lb., 50c; lb., 85c, postpaid. 
ROUND BLACK SPANISH. Roots globular with 
slender well defined tap-root; 3% to 4 inches in 
diameter; skin somewhat roughened, black; flesh 
white, firm, crisp, and pungent. 55 days. Keeps 
well. Pkt., 5c; oz., 10c; y 4 lb., 30c; y z lb., 50c; lb., 
85c, postpaid. 
Salsify 
Vegetable Oyster 
The roots of this vege¬ 
table are appetizing and 
nutritious, and the flavor 
is like that of oysters. Sal¬ 
sify succeeds best in a light, 
well enriched soil, which 
should be stirred to a good 
depth. Coarse and fresh 
manure should be avoided, 
as it will cause the roots to 
become irregular and 
branched. Sow early and 
quite deep, giving the gen¬ 
eral culture recommended 
for parsnip. 
MAMMOTH SANDWICH 
ISLAND. Large and strong 
growing with long, smooth 
white, tapering roots less 
likely to branch than those 
of other sorts. Pkt., 10c; oz., 
20c; % lb., 55c; y z lb., $1.00; 
Salsify lb., $1.85, postpaid. 
Spinach 
Spinach is one of our most appetizing and health¬ 
ful . foods when properly cooked. Its increasing 
popularity has led plant breeders to work for im¬ 
provement in varieties. They have succeeded so 
well that those now grown are larger in leaf, more 
succulent, and remain in prime condition a much 
longer time. 
Sow in rows 16 to 20 inches apart and thin to 6 
inches apart in the row when leaves are an inch 
wide. In the North, seed Can be planted as soon as 
the ground can be prepared. In the South, spinach 
will winter over with little or no protection. The 
soil should be as rich as practicable to increase the 
size and quality of the leaves. 
Steaming is the best way of cooking spinach, but 
if this is not possible, use only the water that clings 
to the leaves after washing and keep the pan tightly 
covered. In any case, cook only for a short time 
and do not let it stand long before serving. 
KING OF DENMARK. This was the forerunner 
of the modern “long-standing” strains of spinach. 
It is intermediate between the smooth-leaved and 
blistered types. The leaves are large and medium 
dark green in color. The plants are low growing 
and quickly produce a heavy crop which remains 
in condition from one to two weeks. A very hardy 
and satisfactory spinach for the home garden. Pkt., 
5c; oz., 10c; % lb., 20c; y z lb., 30c; lb* 45c, postpaid. 
LONG STANDING BLOOMSDALE. True to its 
name, this spinach remains a long time in condition 
for use without bolting to seed even in hot dry 
weather. The compact erect plants have crumpled, 
rounded, large, thick leaves of dark green. It ma¬ 
tures with the second early class and proves very 
desirable in planting for succession. Pkt., 5c; oz., 
10c; lb., 20c; y z lb., 30c; lb., 45c, postpaid. 
PRICKLY SEEDED. This hardy spinach, adapted 
to fall planting where winters are mild, is popular 
among California gardeners. It is also satisfactory 
for spring planting in home gardens of colder cli¬ 
mates. The plant is large, with many rounded thick 
dark green leaves. It is easily grown in ordinary 
soils. Pkt., 5c; oz., 10c; % lb., 20c; y z lb., 30c; lb., 
45c, postpaid. 
NEW ZEALAND (Tetragonia). Although not a 
true spinach, the leaves look like spinach and are 
very useful as greens. On soil too poor to grow 
spinach successfully, the plants thrive and produce 
groups of small fleshy leaves that are tender and 
delicious when cooked. Each branch of the plant 
produces others, so that it goes on providing a 
continuous supply of greens throughout the sum¬ 
mer. Pkt., 5c; oz., 10c; % lb., 25c; y 2 lb., 40c; lb., 
70c, postpaid. 
GIANT THICK LEAVED (Nobel). The seed of 
this thick leaved variety produces the largest spin¬ 
ach under cultivation. They grow rapidly and re¬ 
main in good condition a long time. The medium- 
green leaves are large, rounded, slightly crumpled, 
succulent, and tender. It is an excellent home gar¬ 
den spinach. Pkt., 5c; oz., 10c; % lb., 15c; y a lb., 25c; 
lb., 45c, postpaid. 
Lone Standing 
Bloomsdale 
