ICICLE 
ICICLE RADISH 
The best long white Radish— 
mild and sweet. A favorite 
with market gardeners and for 
the home garden. 
Pkt. 10c—3 Pkts. 25c, 
Postpaid 
SAX A RADISH 
The Earliest Radish Grown 
We have found this new Rad¬ 
ish to be earlier than any of the 
other so-called earliest sorts. 
The best extra early variety for 
forcing, and for growing in the 
open ground it has no superior. 
From the time of seed sowing 
to the table in 16 to 18 days, 
and under ideal conditions are 
fit to pull in 15 days. It is 
round, bright scarlet in color, 
and has a very small top and 
taproot. Flesh pure white, 
crisp, brittle, mild and juicy. 
The saxa is one of the slowest 
to shoot to seed. 
Pkt. 10c—3 Pkts. 25c, 
Postpaid 
JAPANESE GIANT RADISH 
This is the great Sakurijima Radish 
from Japan. Largest radish grown, 
often attaining the enormous weight 
of 15 pounds, and sometimes 20 or 
30 pounds. It is not only a curiosity, 
but a radish of extraordinary quality. 
The flesh is solid, firm and brittle, 
and of most excellent flavor; can be 
eaten all summer long and also be 
kept through the winter. Will 
thrive in any soil or climate. Pkt. 
10c—3 Pkts. 25c 
NEW CORELESS CARROT 
A new rapid growing early 
variety of superior flavor; 
tender and without any woody 
heart or core. Roots are half- 
long, blunt-pointed, and grow 
to a medium size; are very 
smooth, and of a deep orange- 
red color. Highly recommended 
for market or home use when 
either young or full grown. 
Pkt. 10c—3 Pkts. 25c, Postpaid 
OX HEART —The best of the short carrots in color, flavor and 
shape. Tops comparatively small. Roots about 4 x /i inches 
long, very thick, ending abruptly in a small taproot. Flesh 
bright orange, fine grained and sweet. Pkt. 10c—3 Pkts 25c, 
Postpaid 
DANVER’S HALF LONG —A variety that is adapted to all soils, 
and is enormously productive, often yielding more than the large 
field carrots and is much easier harvested on heavy ground. 
Five to six inches in length; flesh very tender and sweet and a 
rich orange color; finely grained and free from woody fibre. 
Ready for use in 70 days. Pkt. 10c—3 Pkts. 25c, Postpaid 
f 
JAPANESE 
LONG-BUNCHING 
ONION 
A valuable introduction from 
Japan which, on account of its 
merit, is sure to meet with popu¬ 
lar favor for young green onions. 
It forms no bulb, but produces a 
long white tender root as shown 
by the illustration. Superior to 
any other hardy bunching onion 
in that it remains always tender 
and mild, and owing to quality 
and fine appearance, it makes 
an attractive bunch that sells at 
an advanced price over other 
varieties. Our Japanese grower 
informs us that in Japan this 
onion is often blanched 24 inches. 
With this variety, you can have 
bunching onions of the very best 
quality all through the summer. 
No garden is complete without 
a row of these onions. A money¬ 
maker for market gardeners. 
Pkt. I5c—2 Pkts. 25c—5 Pkts. 
50c, Prepaid 
EBENEZER 
The Extra Early, Long Keeping, 
Mild Onion 
One of the mildest flavored onions grown. The flesh is white, 
firm and of a very delicate flavor. The onions are quite similar 
to Yellow Globe Danvers in shape but much larger in size, yellow- 
skinned and have very small tops and mature early. Many 
people who know this onion will have no other kind for their own 
table. In the localities where it has been grown, the onions of 
this variety command much higher prices than other kinds. 
Those who want a nice mild onion, either for large onions or 
bottom sets, would do well to try the Ebenezer. Sets are grown 
the same as large onions, except that the seed is sown thickly— 
one pound of seed to each 100 feet of drill. These sets, if planted 
early in the spring, will produce ripe onions in July, at which 
time they will bring a high price. Sets of this variety rarely 
produce seed stalks as other kinds do. The Ebenezer is such a 
good keeper that even those ripening in July will keep sound and 
hard through the fall and all winter. Don’t fail to plant some 
Ebenezer onion seed this season, sowing some for large onions 
and some for sets. Pkt. 10c—3 Pkts. 25c, Prepaid 
TURNIP ROOTED CELERY 
A popular vegetable in Europe. Instead of producing long leaf 
stalks like ordinary celery, it has a turnip-like root with the true 
celery flavor and is greatly liked by nearly all who have tried it. 
Excellent for salads and flavoring, or cooked like parsnips, 
turnips or oyster plant. Pkt. 10c —3 Pkts. 25c 
GROUND ALMOND 
A delicious nut with a flavor resembling 
the coconut or almond. The meat is 
clear white, covered with a thin shell 
or skin of brown; grows close to the 
surface, very prolific, a single nut yield¬ 
ing 200 to 300 nuts in a hill. Does 
well in any soil. Planted in the spring 
the same as potatoes. 
16 1 
Pkt. 10c—3 Pkts. 25c 
