LEONARD SEED COMPANY, CHICAGO 
47 
TURNIP—Continued. 
Southern Prize. Grown for the tops which are 
used as greens. Pkt., 10c; oz, 15c; M lb., 20c. 
GOLDEN BALL OR ORANGE JELLY. Un 
doubtedly one of the most delicate and sweetest 
yellow fleshed turnips. Not of a large size but 
firm, hard and of most excellent flavor. Keeps 
well and is superior as a table variety. Ready for 
the table in 60 days. Pkt., 10c; oz., 15c; M lb., 
20c. 
Purple Top Yellow Aberdeen. Very hardy and 
productive, a good keeper, globe-shaped. Color 
pale yellow with purple top. Very firm in texture 
and closely resembling the Rutabaga in good 
keeping qualities. Good either for table or stock. 
Matures in 75 days. Pkt., 10c; oz., 15c; M lb., 20c. 
Amber Globe. One of the best varieties for a 
field crop for stock. Flesh yellow, fine-grained and 
sweet; color of skin yellow; top green. Hardy, 
keeps well, a good cropper. Very popular in the 
South. Ready for pulling in 75 days. Pkt., 10c; 
oz., 15c; M lb., 25c. 
Yellow Globe. Tops large, 
upright. Roots 4 to 5 
inches, globe-shaped, pale 
yellow; flesh firm, pale yel¬ 
low. Ready for market in 
75 days. Pkt., 10c; oz., 15c; 
U lb., 20c. 
8HOGOIN OR JAPAN¬ 
ESE FOLIAGE TUR¬ 
NIP. A new variety, very 
popular in the South. 
Quick growing; tops 18 to 
20 inches tall, bright green, 
strap leaved. Roots globu¬ 
lar, smooth, white and of 
excellent quality. Louse 
proof. Pkt., 10c; oz., 15c; 
M lb., 25c. 
Improved 
American 
Purple Top 
Rutabaga. 
Rutabagas 
IMPROVED AMERICAN 
PURPLE TOP. Tops 
large, upright. Roots 4 to 
5 inches, yellow with purple 
top, flesh pale yellow, fine¬ 
grained, sweet and tender. 
Ready for market in 85 to 
90 days. Pkt., 10c; oz., 
15c; M lb., 25c. 
Bangholm. A very superior 
variety both in form and 
quality and held in high 
esteem in many parts of 
England. Of large size, 
small neck, few or no side 
roots and yields well. Flesh yellow, sweet 
and solid; skin yellow with purple top. 
I Pkt., 10c; oz., 15c; M lb., 25c. 
W Large Yellow. A very heavy cropper similar to 
Improved American Purple Top except that it 
_ has a green top. A good variety which is be¬ 
coming more popular each year. Pkt., 10c; oz., 15c; M lb., 25c. 
Sweet German. Roots 4 to 5 inches; white with green tinted top, globe-shaped. 
Flesh pure white, fine-grained, sweet. Good for table use or stock feed. Pkt., 
10c; oz., 15c; M lb., 25c. 
Large 
Yellow 
Rutabaga. 
White Rutabaga. This variety is preferred by many for its white flesh. It is 
very hardy and productive, keeps well until late in the spring and is highly 
esteemed for its sweet delicate flavor. Pkt., 10c; oz., 15c; M lb., 25c. 
Budlong’s White Rock. Though sometimes called a turnip, this is more like a 
rutabaga. The root is large, both skin and flesh very white and is one of the 
best varieties we have for table use. An excellent keeper and a desirable sort for 
market gardeners. Pkt., 10c; oz., 15c; M lb., 25c. 
Monarch or Tankard. This is a yellow-fleshed sort having very large tankard¬ 
shaped roots with relatively small necks and tops. Color purplish crimson above 
ground, yellow below; flesh very solid, fine-grained and of the best flavor. 
Pkt., 10c; oz., 15c; M lb., 25c. 
Japanese Foliage Turnip. 
Culture. Rutabaga, or Swedish Turnip, with their superior keeping qualities, had best be drilled 
a month earlier than other turnips, given 18 to 30-inch rows and thinned to stand six to twelve 
inches apart in the row. 
