Small Red Chili Appearance very distinct from other 
kinds. Long tapering seed vessels, 
of very bright scarlet color when ripe, and always very 
hot. 
Red Chili Slightly larger than the small red 
Chili. Fruit is very bright red, very 
hot. Used for making chili. 
Pepper Pimento Very niiid with thick heavy flesh 
* 1 and has a delicate flavor. The shape 
is very good, being of medium length and smooth. Deli¬ 
cious when used in salads or creamed like onions. 
All Pkts. on 
this page. 
DC 
Rapid Red or Saxa 
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. 
Crimson Giant Globe When mature they measure 
6 to 8 inches in circumfer¬ 
ence, weight one ounce; their pure white flesh remaining 
firm and crisp, and of mild flavor. 
I ([Pumpkins]) 
CULTURE—They require the same general culture 
as melons and squashes. The common practice is to 
plant the seeds in the cornfield, either in hills or be¬ 
tween the rows, after the last cultivation. 
Small Su^ar Most desirable variety for 
^ making pies. Smaller 
than the field pumpkin, round, flattened, 
fine grained, sweet and very prolific. 1 oz., 
10c; !4 lb., 35c. 
Mammoth Tours A Frencl3 variety. 
leaves very large, 
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; >4 lb., 30c. 
Connecticut Field 
The well known old Connecticut 
variety. Skin is of orange color, 
with deep orange flesh. Generally grown for feeding 
dairy stock. 1 oz., 10c; J4 lb., 25c. 
Cheese A heavy yielder, and very good for a main crop 
variety. Flesh is pale yellow, tender, and of 
excellent quality. It is fine for pies. 1 oz., 10c; J4 lb., 25c. 
Kentucky Field 
A large variety, hardy, late and 
very prolific. Fruit is rounded, flat- 
tended, with sweet yellow flesh. Excellent for canning. 
1 oz., 10c; !4 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; lb., 45c. 
nearly 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 The [°. ot 
ri 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. 
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 ® ur own 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 
Chartiers A hnndsome variety, with long straight tap¬ 
ering roots. 
Long White Vienna or Ladv Fineer Roots form 
J 0 in four or 
five weeks. Flesh is white, very tender, crisp and juicy. 
White Strasburg A productive variety which with- 
0 stands summer heat well. Root is 
long, about 4 to 5 inches, pointed; skin is white, rather 
tender. 
LONG VARIETIES 
King of Mammoth 
French Breakfast 
Cusliaw or Crook- 
neck Ras a h ar( l white 
or green striped 
shell, and sweet, solid, yel¬ 
low flesh. It is a good pie 
pumpkin. 1 oz., 10c; J4 lb., 
35c. 
Per oz., 10c; J4 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 necessary. 
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. 
EARLY VARIETIES 
Barteldes Sparkler ™ e of V* R ° und wh “ e 
r 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. 
Long Black Spanish Ha ® a , ver - v re s alar cylindrical 
c r root, which reaches a length of 
from 7 to 10 inches. Skin is very black, and somewhat 
wrinkled; flesh is white, firm and compact. 
Round Black Spanish Root \ s r .°, und ' u? T \ 0f ,, t01 ?' 
1 shaped, skin is black; flesh 
white, very firm. Roots keep well and are stronger in 
flavor than any other round radish. 
[Fifteen) 
