OLDS' RADISHES 
376. ★CRIMSON GIANT. (28 days.) An extra 
arge radish, often growing to double the size of the otnei 
arly turnip-shaped varieties, while retaining its firmness 
nd crispness longer than other earlies. It is quick grow- 
ng, suitable for both forcing and outdoor growing. Roots 
re of a handsome deep crimson, varying in shape fro™ 
ound to oval. Flesh, pure white; flavor, mild. We h'£h- 
y recommend this radish. Pkt., 5c; oz., 10c; y 4 lb., 25c, 
Olds’ Icy Crisp Radish. 
387. OLDS' ICY CRISP. (20 days.) A 
(bright scarlet, round radish, very crisp and tender. 
?The tops are very small making it an ideal variety 
for forcing. This radish can be grown from seed 
in from 16 to 20 days. Olds’ Icy Crisp is in fact all that 
one could ask for in a radish. Pkt., 5c; oz., 12c; V 4 lb., 
30c; lb., 90c, postpaid. , 
371. EARLY SCARLET TURNIP. (26 days.) A 
splendid, early, round, bright red radish; flesh white, 
crisp and tender. A great favorite both with market gar¬ 
deners and home gardeners. Pkt., 5c; oz., 10c; f/4 lb., 
30c; lb., 80c, postpaid. 
378. SNOWBALL. (28 days.) (White Box.) A 
medium sized, round variety, largely grown for summer 
use. It has a small top, skin pure white. Mild and 
sweet. Pkt., 5c; oz., 10c; f / 4 lb., 25c; lb., 75c, postpaid. 
394. MIXED RADISH. An assortment of radishes 
may be easily grown together with pleasing results, afford¬ 
ing the diner his choice of long, olive or turnip shaped, in 
white, red or rose. This mixture will furnish good rad¬ 
ishes for a long season with only one planting. Pkt. 3c; 
oz. 8 c; 2 / 4 lb. 16c; lb. 50c, postpaid. 
384. CINCINNATI MARKET. (28 days.) An im¬ 
proved strain of Long Scarlet. The tops are very small, 
so that they may be grown close together. It is a long 
red radish, growing straight and smooth, with crisp, mild 
flesh and pleasant flavor. One of the very best market 
varieties. Pkt., 5c; oz., 10c; f/4 lb., 25c; lb., 85c, postpaid. 
385. ★WHITE ICICLE. (27 days.) Considered the 
finest of all for table use. The roots attain a length of 
about 5V 2 inches, tapering regularly from near the should¬ 
er to the tip. It is crisp, mild, sweet, and keeps well. 
Pkt., 5c; oz., 10c; f / 4 lb., 22c; lb., 80c, postpaid._ 
— 34 - 
Olds’ Radish Seed is <-rown from hand transplanted roots. In this way the types are kept pure and true and no 
Se CULTURE ket ground' can be worked. Radishes do best on a light rich mellow soil. Sow 
in^m^inch^rap^rt 6 ^ thin'to I inches in the row Sow the early round red sorts first the long growing 
varieties a week later, and the winter varieties in July and August. One p kt. will sow 25 feet, L pounds an acie. 
MAGGOT CONTROL j 
Corrosive Sublimate will control Maggots which at¬ 
tack cabbage, onion and radish crops. Mix one ounce 
with 10 gallons of water. Pour this solution around 
the base of the plants when they are two to three inch¬ 
es tall. Use one gallon to every 35 feet of row. For 
cabbage plants use one-half teacup to a plant. Corro- 
sive Sublimate may be obtained from your local drug¬ 
gist or a near-by creamery. 
“I have had your Dollar Collections for the last eight 
years and am well pleased.”—Osmer R. Wilkins, Wis. 
373 . FRENCH BREAKFAST. (25 days.) Our 
largest seller with the exception of White Icicle. French 
Breakfast is a quick-growing, handsome, olive-shaped 
radish, deep scarlet in color, with a clearly defined white 
tip at the base. It measures about % of an inch through 
and about twice that in length with very small top and 
tap root. Flesh pure white and very crisp, tender, and 
mild. Our favorite radish. Pkt., 5c; oz., 10c; 74 . lb., 
30c; lb.. 85c, postpaid. 
