EARLY SCARLET TURNIP WHITE TIPPED. Round, fleep scarlet, shading to a white tip 
on the bottom, very early. 1 oz. 15c; Vi lb. 25c; 1 lb. 60c; 10 lbs. $5.00, postpaid. 
EARLY SCARLET GLOBE. Very popular for both forcing or outdoor culture. It is of very 
quick growth, bright scarlet color. 1 oz 15c; Vi lb. 25c; 1 lb. 60c; 10 lbs. $5.00, postpaid. 
EARLY SCARLET TURNIP. Excellent either for forcing or outdoor culture. Small turnip 
roots of a solid crimson color and develops very quickly. 1 oz. 15c; V4 lb. 25c; 1 lb. 60c. 
10 £bs. $5.00, postpaid. 
CRIMSON GIANT. Almost 2 inches in diameter. Firm, crisp, and very mild. Keeps in perfect 
condition for several days. 1 oz. 15c; 4 oz. 25c; 1 lb. 60c; 10 lbs. $5.00, postpad. 
JAPANESE RADISH 
CULTURE. Very similar to culture of Lettuce. It may be used like the regular radish. 
When cooked with meat or used in vegetable soup, it is almost like turnip. They come in 
different shapes, long, oblong, and round. Sow in drilLs; rows 12 to 15 inches apart. Thin 
out 5 to 6 inches apart when the fiifth or the sixth leaf appears. In eatable condition for 
30 days, and will stand without forming seed for about 90 days. 
LATE SAKURAJIMA. The Mammoth radish of Japan, the largest in cultivation, often 
weighing 20 to 30 pounds. The flesh is very solid, firm and brittle. Can be eaten raw or 
cooked as a vegetable. 1 oz. 20c; Vi lb. 45c; 1 lb. $1.50, postpaid. 
LATE SUMMER TOKYO. A long radish of excellent form. Sow seeds during February to 
May. 1 oz. 15c; 4 oz. 35c; 1 lb. $1.15, postpaid. 
MIYA5HIGE. This variety grows to a length of 
more than one foot and is over two inches in di¬ 
ameter. Possesses a fine sweet flavor and is very 
solid. It has smooth white skin, green at top, 
keeps well, stays firm and crisp for a long time. 
May be used either raw or cooked. 1 oz. 15c; Vi 
lb. 35c; 1 lb. $1.20. 
SHOGOIN. Round and very large. The skin is white 
and smooth, very sweet, one of the remarkable 
sort to be used raw and also cooked. For the main 
crop production, sow in July and will reach ma¬ 
turity in September. 1 oz. 20c; Vi lb. 35c; 1 lb. 
$1.35, postpaid. 
NERIMA HALF-LONG. One of the best and most 
adapted to the American climate and culture. 
Measures about two feet long. Flesh white, ten¬ 
der, slightly sweetened flavor. May be used raw 
or cooked like Turnip. Will stay in eatable con¬ 
dition for a long time and hold its shape in any 
climate or soil. Sow seeds during July to Septem¬ 
ber. 1 oz. 20c; 4 oz. 35c; 1 lb. $1.20; 10 lbs. $11.00, 
SHOGOIN postpaid. MIYASHIGE 
WHITE NECK TOKYO SUMMER. The latest summer variety. Skin white. Roots grow to 
about 24 inches. Sow seeds during the end of March or first of April. 1 oz. 20c; 4 oz. 40c; 
1 lb. $1.30, postpaid. 
EARLY MINOH 9 DAYS. ..Flesh white and slightly sweetened. Roots grow from 12 to 15 
inches. Quite immune to frost and attack from insects. Sow seeds in Spring. 1 oz. 15c; 4 oz. 
35c; 1 lb. $1.20, postpaid.) 
JAPANESE ALL SEASON. It is very large, long snow-white radish; deeply rooted, does 
not extend above the soil, hence it is always tender and crisp and has a delicious flavor. 
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