20 
TESTED VEGETABLE SEEDS 
RADISHES 
Radieschen. Radis. 
CULTURE —For a successive supply sow from the middle of March until September, at inter- 
als of two or three weeks. For an early supply they may be sown in a hot bed in February, 
care being taken to give plenty of ventilation, otherwise they will run to leaves. 
SCARLET TURNIP WHITE TIPPED 
SPARKLER. A white tipped variety that is 
destined to become very popular on account of its 
attractive appearance and excellent quality. The 
jolor is a rich carmine scarlet with a pure white 
tip, the roots are solid, crisp and sweet and re¬ 
main fit for use a long time. 
EARLY SCARLET TURNIP, WHITE TIPPED. 
Very early; color bright scarlet, tipped with white, 
an excellent market variety, fine for forcing 
Their shape is perfectly globular with rich deep 
scarlet top, blending into pure white at the bot¬ 
tom. Tender, crisp and delicious. 
RADISH, “CRIMSON GIANT.” This radish is 
an entirely new type and differs radically from 
all varieties hitherto in cultivation, in so far as 
Its roots attain more than double the size of 
those of other forcing varieties, without getting 
pithy or hollow. It is very early notwithstand¬ 
ing its size. Color crimson, flesh pure white, of 
the best quality. Fine for outdoors and forcing. 
The seed should be sown very thinly to permit 
full development of the roots. 
EARLY SCARLET GLOBE. One of the quick¬ 
est growing and handsomest extra early radishes 
In cultivation. It is crisp and tender, while its 
perfect globe shape leaves nothing to be desired. 
EARLY DEEP SCARLET TURNIP. A small 
round red turnip-shaped radish, with a small top 
and of very quick growth. Mild and crisp when 
young. 
FRENCH BREAKFAST. Bright rich carmine 
color with clear white lower portion; very tender 
and mild. 
WHITE ICICLE. A fine long, pure white and 
very early sort, ready in 20 to 25 days after 
planting. Tts small foliage makes it most desir¬ 
able for forcing. The snowy whiteness of the 
roots, their crispness and fresh mild flavor, make 
it one of the very finest for market or table. 
LONG WHITE VIENNA OR LADY FINGER 
One of the best long white radishes. 
LONG SCARLET SHORT TOP. Standard sori 
grown for private gardens and for market. 
LONG BLACK SPANISH. The skin of the 
Black Spanish Radish is almost black on the 
outside, but the flesh is pure white, very hard 
and crisp, and of pungent flavor. Keeps well all 
winter in sand. 
ROUND BLACK SPANISH. Similar to the 
long except in shape, which is indicated in the 
name. 
CHINA ROSE, or SCARLET CHINA. This is 
more largely planted as a winter radish than 
any other variety. This skin is a bright scarlet; 
flesh pure white, crisp, hard and pungent. Oval 
in shape. 
CHARTTER OR LONG ROSE. WF'T^! 
A very distinct variety, being dark red at the 
top, and merging into pure white at the base 
It stands well and will grow* to a large size 
before it is unfit for the table. 
Also the following well-known standard sorts. 
Early White Turnip. R.osv Gem. 
Giant White Stuttgart. Half Long Deep Scarlet 
White Strassburg. 
Philadelphia White Box Calif, Mammoth Winter. 
SEE FRONT PAGES FOR PRICES 
