Radishes 
The earliest vegetable that cart he 
grown in the ghrden. Radishes 
should be grown quickly in order 
to get the best results. Do not 
plant too deep for hard, crispy radishes. One ounce for 100 ft. 
80 W. 
Overnite Or Wonder Radish 
It almost seems “Over¬ 
rate,” for 14 days is 
surely a short time. 
Unquestionably one of 
the earliest radishes 
grown. It is practically 
leafless, having usually 
only two small leaves, 
hence its earliness. Al¬ 
though bred for extreme 
earliness, it is conceded 
equally as tender as the 
tenderest radish grown. 
It is very globular in 
shape, extremely mild. 
Unusually crisp, cool, 
tender and sweet. De¬ 
lightful flavor, strikingly 
handsome on the table. 
Devoid of pithy, woody 
substance. Keeps its ten¬ 
derness and freshness for 
a prolonged period. 
No. 4016. Pkt. 5c; ox. 10c. 
Japanese Giant 
Radish 
The great Sakurijima Rad¬ 
ish from Japan, often at¬ 
taining the enormous 
weight of from 15 to 30 
pounds. A real “novelty” 
to Americans. 
The flesh is solid; firm and 
brittle and of excellent fla¬ 
vor. Will grow or thrive in 
any soil or climate. Can be 
planted in spring and eaten 
all summer long and keeps 
through the winter. Thrives 
in hot and dry weather. Try 
this monstrous variety and 
you will find real value. 
Njo. 6011. Pkt 10c; 3 for 
25c. 
Crimson Giant A new early radish a rapid growing 
sort of a beautiful deep crimson 
color. Twice the size of any of the early globe types, often 
measure 2 inches in diameter. Mild in flavor, tender skin, firm, 
crisp and delicious. A good keeper, ready for the table in 4 
weeks. No. 4141. Pkt. 5c; oz. 10c. 
Mixed Radishes 
Radishes of all colors — red, 
pink and white; round, oblong, 
half-long and long ; and from the earliest to the very latest 
varieties. One sowing is all that is required for the whole 
season. No. 4139. Pkt. 5c; oz. 10c. 
White Icicle 
The finest and most pop¬ 
ular of all long white 
radishes. Pure white, 
mild in flavor, always 
tender, juicy, and as 
brittle as ice. They grow 
4 to 6 in. in length and 
are ready for use in 3 
weeks. Can be used 
when small. An ex¬ 
cellent spring or fall 
radish. The leaves are 
short which permits of 
close planting. Retains 
its fine table condition 
longer than any other 
radish. The best for the 
home garden. No. 4020. 
Pkt. 5c; oz. 15c. 
Scarlet Globe 
A round bright scarlet 
radish of fine quality. 1 
in. in diameter. Delici¬ 
ous and tasty. Matures 
in twenty days. Has a 
small top and the Rad¬ 
ishes are surprisingly 
uniform in shape and 
size. Extra early, 
crisp, juicy and mild. 
No. 4017. Pkt. 5c; 
oz. 10c. 
French Breakfast 
A universal favorite for home garden and market. A 
medium small, crispy, table radish of a delicious flavor, 
oval in shape. Of quick growth ready for the table in 21 
days. Color is a beautiful scarlet, except near the tip 
where it is pure white. A splendid variety on account 
of its earliness and attractive color. Flesh is white, firm, 
crisp and tender. No. 4140. Pkt. 5c; oz. 10c. 
Early Saxa 
The best extra early va¬ 
riety for forcing, and for 
growing in the open 
ground. From the time of 
seed growing to the table 
in 16 to 18 days, and un¬ 
der ideal conditions are fift 
to pull in 15 days. It is 
round, bright scarlet in 
color and has a very small 
flop and taproot. Flesh 
pure white, crisp, brittle 
mild and juicy. The Saxa 
is one of the slowest to 
shoot to seed. 
No. 4025. Pkt. 5e; ox. 15c. 
Black Spanish 
A novelty in radishes 
Black-skinned with pure 
white flesh, 7 to 10 in. 
long and 2 to 3 in. thick. 
Saxa Radish . No. 4143. Pkt. 5c; oz. 15c. 
______ 1 
White Icicle 
King of the Mammoth Pumpkin 
Pumpkins 
We list three of what we consider the beat 
and most reliable Pumpkins 1 packet for 7 
or 10 hills, oz. 30 hills. 
King of the Mammoth 
This is the very best genuine strain of the true Mammoth Pumpkin. 
Fruits grow to enormous size, sometimes reaching two feet or more in 
diameter, and from one hundred to two hundred pounds in weight. Salmon- 
orange skin; very thick, bright yellow flesh, which is fine grained, tender, 
and of excellent quality for pies. 
No. 4105 Pkt. 10c; ^4 lb. 50c; % lb. 90c; lb. $1.75; 
Big Tom or Connecticut Field 
An excellent large Pumpkin, also known as Connecticut Field. Tremendous 
large orange fruits weighing 25 lbs. each. A fine standard variety. They are 
round, flat on the ends, with a smoth hard rind. Thick sweet flesh, delicious for 
pies or for canning. Need plenty of room as the vines make a vigorous 
growth. A great favorite. No. 4142. Pkt. 5c; oz. 15c. 
Sweet Potato Pumpkin 
TENNESSEE SWEET POTATO is an excellent sort which, when cook¬ 
ed. resembles a sweet potato in flavor, but is of more delicious taste. It is 
pear-shaped and slightly ribbed. The color is creamy white, sometimes 
3tnped with green. Flesh is fine grained and very dry. Fine when cooked 
like sweet potatoes and nothing superior for making pies and custards. 
Matures in 95 days, is hardy and productive, and keeps perfectly sound 
until late m the spring. No. 4104 Pkt. 10c; 3 Pkts. 25c; *4 lb. 45c; 
Yon can Always depend on Murvon’s Reliable s^eds. 
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