RADISH 
Radies oder Rettig Radis Rabanitos Ravanellos 
One ounce each of an early and summer variety and one packet of Winter 
Radishes will furnish an ample supply of crisp roots all season. 
Culture. Sow as early in the spring as possible, in light, rich soil, and thin 
out the rows so that the small early varieties stand 1 to 2 inches apart and the 
later larger varieties about 3 inches. The turnip and globe-shaped varieties 
are the earliest, and White Icicle is the best for summer. Sow Winter Radishes 
after the middle of summer and hoe constantly. 
EARLY LONG VARIETIES 
Cincinnati Market or Early Frame. This is a slender, tapering 
Radish about 6 to 7 inches long and inch in diameter at 
Scarlet Turnip White-Tip Radishes the shoulder when it is just right for the table. The skin is a 
deep rosy crimson; flesh white and only slightly peppery. 
Icicle. Probably the best Radish for general purposes now in commerce. 
The long, slim roots are ready for use soon after the early round sorts 
mature, and remain fresh and crisp much longer. When ripe for the 
table, Icicle averages 5 inches long by 1 inch in diameter and is pure 
white throughout. Flesh is brittle and of mild flavor. 
White Vienna or Lady Finger. A splendid long white Radish which 
grows fairly large without becoming pithy or tough, reaching 6 to 
7 inches in length and 2]/2 inches in diameter. Pure white throughout. 
WINTER RADISHES 
California Mammoth White. The big, white roots are 7 to 8 inches 
long; flesh firm, crisp, and pungent. It requires a long season as well 
as favorable soil-conditions to do its best. 
China Rose or Scarlet China. A plump, oval variety about 5 inches 
long and half as much in diameter; deep rose-red skin; flesh white. 
Long Black Spanish. The latest and hardiest of all Winter Radishes. 
Roots are usually 8 inches long or more, purplish or almost black 
on the outside, flesh white and distinctly flavored. 
Round Black Spanish. A top-shaped variety, sometimes globular, 
with shining black skin and mild white flesh. 
Scarlet Globe Radishes 
Icicle Radishes 
SALSIFY 
Haferwurzel Salsifis Salsifl Sassefrica 
One packet will sow 20 feet of row; one ounce is enough for 100 feet of drill. 
Culture. Sow very early in the spring, in rows 2 feet apart. Thin the 
seedlings 3 to 4 inches apart in the row and cultivate deeply and often. The 
long, parsnip-like roots may be dug in the fall, or left in the garden and dug in 
the spring like parsnips. 
Mammoth Sandwich Island. This is the standard variety known from 
coast to coast. The long, smooth, creamy white roots have a delicious 
and delicate flavor. Very popular for market. 
EARLY ROUND AND OLIVE-SHAPED VARIETIES 
Crimson Giant. One of the largest early varieties, perfecting its 
beautifully shaped, globular roots almost as early as Scarlet Globe. 
Bright crimson. Remains crisp for a long time in the ground. 
Early Scarlet Globe. Matures in 32 to 35 days from planting. Hand¬ 
some, elongated roots about 1 inch in diameter; dark red skin and 
pure white flesh of mild, crisp flavor. 
Early Scarlet Turnip. This is the small standard early Radish grown 
everywhere. The roots are flattish or turnip-shaped; skin bright 
scarlet; flesh crisp and tender. In our Trial-Grounds it has perfected 
handsome roots % inch in diameter in 28 days from sowing. 
French Breakfast. This is the olive-shaped companion to Scarlet 
Turnip White-Tip. Roots average x /i inch in diameter by 2 34 inches 
long when it is “just right” for the table. Shape is symmetrical; 
skin bright carmine, tipped with white; crisp and delicately flavored. 
Saxa. An extremely early forcing variety with round bright 
scarlet roots with a very small top and taproot. Pure white 
flesh is crisp, brittle, mild, and juicy. 
Scarlet Turnip White-Tip. A favorite for early planting outdoors. 
Nearly round roots, slightly flattened on the under side; bright 
rosy scarlet tipped with white. Flesh pure white, of best quality. 
Ready for use about 30 days after sowing. Very popular. 
Vegetable Seeds 
22 
PAGE’S STANDARD QUALITY SEEDS 
