Appearance very distinct from other 
kinds. Long tapering seed vessels, 
of very bright scarlet color when ripe, and always very 
hot. 
Slightly larger than the small red 
Chili. Fruit is very bright red, very 
hot. Used for making chili. 
Small Red Chili 
Large Red Cliili 
All Pkts. on 
this page. 
5c 
Rapid Red or Saxa 
Pe>r»r»er Pimento Very mild with thick heavy flesh 
reppci 4 and has a d eiicate flavor. The shape 
is very good, being of medium length and smooth. Deli 
cious when used in salads or creamed like onions. 
) ([Pumpkins] 1 
Connecticut Field 
CULTURE—They require the tame general culture 
a* melona and squaahes. The common practice is to 
plant the seeds in the cornfield, either in hills or be¬ 
tween the rows, after the last cultivation. 
Snirap Most desirable variety for 
small sugar making ples Smaller 
than the field pumpkin, round, flattened, 
fine grained, sweet and very prolific. 1 oz., 
10c; >4 lb., 35c. 
Mammoth Tours 
dark green, fruit round or long, generally 
flattened at both ends. It often weighs 100 
to 110 pounds. Generally grown for stock feed 
1 oz., 10c; J4 lb., 30c. 
The well known old Connecticut 
variety. Skin is of orange color, 
with deep orange flesh. Generally grown for feeding 
dairy stock. 1 oz., 10c; [4 lb., 25c. 
pi A heavy yielder, and very good lor a main crop 
vmeese variety. Flesh is pale yellow, tender, and of 
excellent quality. It is fine for pies. 1 oz., 10c; [4 lb., 25c. 
A large variety, hardy, late and 
very prolific. Fruit is rounded, flat- 
tended. with sweet yellow flesh. Excellent for canning. 
1 oz., 10c; J4 lb., 25c. 
King of Mammoth or Genuine Mammoth 
The flesh and skin are of a bright, golden yellow. Not¬ 
withstanding its enormous size, it is one of the very best 
pie pumpkins ever grown, and a splendid keeper. 1 oz., 
15c; 
One of the earliest of the Scar¬ 
let Turnip varieties. This rad¬ 
ish is very tender, crisp and skin is of a rich scarlet color 
rrimsnn Giant Glohe When mature they measure 
crimson Ciant LrlODe 6 t0 8 inches in circumfer¬ 
ence, weight one ounce; their pure white flesh remaining 
firm and crisp, and of mild flavor. 
Early Scarlet 
Turn in Root very round, 
" of very bright col¬ 
or; flesh white, firm, crisp, 
and very pleasant to the 
taste. 
Early Turnip Red 
White Tipped T ^ e .^ 0 . ot 
of this 
radish swells quickly, but it 
also quickly becomes hollow 
at the center and should be 
pulled as soon as fully 
grown. 
Early Scarlet Globe 
The root not as long as the 
olive-shaped sorts. Flesh is 
white and tender. 
King of Mammoth 
French Breakfast 
Kentucky Field 
14 lb., 45c. 
Cushaw or Crook- 
u Has a hard white 
uec or green striped 
shell, and sweet, solid, yel¬ 
low flesh. It is a good pie 
pumpkin. 1 oz., 10c; (4 lb., 
35c. 
(Radishes) 
Per oz., 10c; |4 lb., 25c. 
CULTURE—They do best In 
sandy loam of good fertility. If 
the soil is stiff add sand or ashes. 
The seed should be sown just as 
early in the spring as possible In 
rows 12 to 18 Inches apart. It is 
of great Importance that they be 
thinned as often as ne< essary. 
EARLY VARIETIES 
r, c 1 1_The Best of the Round White 
Barteldes Spaikle Tipped Varieties. A very early 
and excellent variety both for forcing and sowing in the 
open ground. It is ready in about 20 days. The color is 
a vivid scarlet with white tip. 
A market garden radish. Skin 
is bright pink on the upper part, 
and white on the lower part. It is very productive, early, 
exceedingly crisp and tender. 
Barteldes Glass owa introduction, we called it 
Glass Radish” because the flesh is 
almost transparent. Flesh is always crisp and brittle, of 
mild flavor, and does not become hollow in the center 
SUMMER VARIETIES 
Cliartiers A handsome variety, with long straight tap 
ering roots. 
Long White Vienna or Lady Finger ?°° ts for “ 
® J ° in four or 
five weeks. Flesh is white, very tender, crisp and juicy 
White Strasburg A productive variety which with 
® stands summer heat well. Root is 
long, about 4 to 5 inches, pointed; skin is white, rather 
tender. 
LONG VARIETIES 
White Icicle (Eizapfen). An entirely 
distinct, long, white varie¬ 
ty. Ready for use fully as early as Long 
Scarlet Top, with less foliage, rendering it 
most desirable for forcing. Superior to any 
of the red varieties. 
Early Long Scarlet Short Top 
Root extremely long and slender, 5 or 6 
inches in length, and only about a half inch 
in diameter. A standard variety for both 
home and market garden use. 
WINTER VARIETIES 
This name is applied to those kinds which 
have such firm-fleshed roots that they will 
keep through a great part of the winter 
without becoming hollow. They should be 
sown in July or August. 
I uucr Rlork SnanUh Has a ver y re S ular cylindrical 
Long mack apanisn roQl> wWch reaches a length 0 f 
from 7 to 10 inches. Skin is very black, and somewhat 
wrinkled; flesh is white, firm and compact. 
Rnunrl Rlaek Spanish Root is round ’ sort of t0 P 
itouna mack spanisn shaped skin is black . fle8b 
white, very firm. Roots keep well and are stronger in 
flavor than any other round radish 
[Fifteen] 
