IMPORTERS AND GROWERS OF ALL KINDS OF SEEDS 
19 
Kin^r of the Mammoths, or Jumbo—This is the very best gen- 
uine strain of the true Mammoth Pumpkin. Fruits grow to 
enormous size, sometimes reaching 2 feet or more in diameter, 
and from 100 to 200 pounds in weight. Salmon-orange skin, 
very thick, bright yellow flesh which is fine grained; tender, 
and of excellent quality for pies. Pkt., 10c; oz., 15c; *4 lb., 50c; 
lb., $1.50. 
Connecticut Field —Large Common Yellow Field—The common 
Yellow Field Pumpkin, so very largely cultivated by our farmers 
for stock feeding. Is immensely productive and very hardy. Pkt., 
5c; oz., 10c; *4 lb., 25c; lb., 85c. 
Large Cheese, or Kentucky Field —A very large, flattened va¬ 
riety, averaging about 2 feet through. When ripened the skin 
is a rich cream color. Flesh yellow and of fine quality. Pkt., 
5c; oz., 10c; 2 oz., 15c; *4 lb., 25c; lb., 75c. By freight or ex¬ 
press at purchaser’s expense, $50.00 per 100 lbs. 
Japanese Pie —A new Pumpkin of Japanese origin; flesh very 
thick, fine grained, dry and sweet; productive and very desir¬ 
able for cooking. The seeds are particularly marked and sculp¬ 
tured in Japanese characters. Pkt., 10c; oz., 15c; *4 lb., 50c; 
lb., $1.50. 
Sfammoth Tours —Immense size; often weighs 100 pounds; ob¬ 
long; skin green; good exhibition sort, or for feeding stock in 
winter. Pkt., 5c; oz., 10c; Vi lb., 50c; lb., $1.00. 
Tennessee Sweet Potato Pumpkin —An excellent variety for 
pies, pear-shaped, medium size, flesh and skin a creamy white, 
fine grained, very sweet and delicious; a first rate keeper; when 
cooked it appears like sweet potato but has a more delicious 
taste. Pkt., 10c; oz., 15c; Vi lb., 50c; lb., $1.50. 
Winter Queen or Winter Luxury —A superior pie Pumpkin, 
small, but enormously productive and an excellent keeper; shape 
slightly oval, about 10 inches in diameter; color golden russet, 
finely netted; flesh deep golden, sweet and tender. Large pkt., 
5c; oz., 15c; *4 lb., 35c; lb., $1.25. 
PARSLEY 
Parsley is used for seasoning soups ami stews, for salads, and 
also very universally used for garnishing; succeeds best in a 
rich, mellow soil. As the seeds germinate very slowly, three or 
four weeks sometimes elapse before it makes its appearance. It 
should be sown early in the spring. 
Champion Moss Curled —An excellent variety; the leaves are 
finely curled and of a dark green color; extra fine for garnishing 
and culinary purposes. Pkt., 10c; oz., 15c; Vi 1*)., 50c; lb., $1.00. 
Fern-Leaved —As its name indicates, this variety is most beau¬ 
tiful in form and color; valuable for garnishing, and also as an 
ornamental foliage plant for borders of beds. Pkt., 10c; oz., 15c; 
*4 lb., 50c; lb., $1.00. 
Fine Double Curled —A curled variety having crimpled leaves. 
It is used mostly for garnishing. Pkt., 10c; oz., 15c; *A lb., 50c; 
lb., $1.00. 
PARSNIPS 
Parsnips succeed best in deep, rich soil. Sow as early in spring 
as weather will admit, in rows 15 inches apart. When the 
plants are 2 inches high thin out to 5 or 6 inches in the row. 
As they are improved by, frost a part of the crop should be left 
in the ground for spring use. 
Improved Hollow Crown —Has long been a favorite on account 
of its excellent table qualities. A great cropper and considered 
the best for general cultivation. The roots are long, smooth, ten¬ 
der and very sugary, rkt., 10c; o/.., 15c; 2 or.., 20c; i£ lb., 25c; 
lb., $1.00. 
Improved liuenisey —An improved strain, which has given gen¬ 
eral satisfaction. The roots do not grow so long as those of the 
Hollow Crown, but are of greater diameter and more easily 
gathered. Of excellent quality. Pkt., 10c; or., 15c; 2 or , 20c; 
14 lb., 25c; lb., $1.00. 
I ((Radishes)) i 
Select Radish Seed 
Our Radish Seed is 
grown for us under con¬ 
tract, from the finest 
French stocks, and is 
sure to give satisfaction. 
The Radish is one of the most profitable crops to grow for 
market or private garden. It is in demand at all seasons of the 
year, especially in early spring. Radishes must make a rapid 
growth to be crisp and tender. 
The Secret in Growing Radishes —First they should be grown 
on light, quick soil. Second, they should be given plenty of 
water, and last, but by no means least, the right kind of seed 
should be sown. Radishes grow very quickly, and jf not sup¬ 
plied with plenty of water are apt to be pithy. 
Culture —For. early use seed should be sown in the hotbed, in 
drills 3 or 4 inches apart and half an inch deep. For open 
ground sow as early as weather conditions permit. As soon as 
the first leaves appear, sprinkle with soot or ashes to save them 
from the turnip fly. The winter Raddish should be sown about 
the middle of summer, and makes its best growth in autumn. 
OUR NEW RADISH-HALF WHITE 
SCARLET TURNIP 
This new Radish is a remarkably attractive variety. The 
white tip extends nearly half way up the root. The top is a 
bright scarlet which makes a beautiful contrast. A splendid 
forcing variety, makes a rapid growth. Small tap root; mild 
and crisp. 
This is the variety that market gardeners have been seeking 
for years and it will fill a long f< it want. Everyone should try 
this splendid new Radish. 
Ibices on all Radish Seed (except where otherwise noted). 
Postpaid: Pkt., 5c; oz,., 10c; Vi lb., 30c; lb., 75c. 
EXTRA EARLY OLIVE SHAPED 
French Breakfast— A medium sized Radish, olive shaped, with 
small top; of quick growth; very crisp and tender; of a beau¬ 
tiful scarlet color, except near the root, which is pure white. A 
splendid variety for the table on account of its excellent quality 
and attracive color. 
Farly White Olive Shaped— Clear, white, crisp, mild flavor. 
EARLY TURNIP SHAPED RADISH 
Farly Scarlet Globe (Vick’s) —Unequaled by any other sort. 
The roots of this variety are slightly olive shaped, a rich, deep 
scarlet in color; flesh white and tender. We especially recom¬ 
mend this to gardeners whose markets demand a large first 
early forcing Radish. 
Earliest AATiite Turnip —Uke the scarlet in shape, but in color 
pure white. It is later and will bear heat longer without be¬ 
coming spongy. 
Farly Scarlet Turnip— One of the earliest varieties, with very 
small top. Brightly colored skin and crisp, white flesh. 
Scarlet Turnip, White Tip¬ 
ped— One of the most popular 
and attractive short varieties. 
It is globe shaped, bright rose 
carmine with bottom and tip 
clear white, stems and leaves 
small. Very valuable for forc¬ 
ing as well as for the house 
garden and market. 
Ne Plus Ultra, or Farly Deep 
Scarlet Turnip Forcing —An ex- 
, cellent extra early forcing 
Radish. Root small, nearly White Tips 
round; color bright scarlet. 
Top very small; fle&h white, crisp and well flavored. One of the 
most handsome of the forcing sorts. 
Crimson Giant —This Radish differs from all varieties hitherto, 
in cultivation, in so far as its roots attain more than double 
the size of those of other forcing varieties, without getting 
* pithy or hollow. It is very early notwithstanding its size. Color 
crimson, flesh pure white, of the best quality. Fine for outdoors 
and forcing. The seed should l>e sown very thinly to permit full 
development of the roots. Pkt., 5c; oz., 10c; *A lb., 30c; ll»., $1.00. 
Prices on all Radish Seed (except where otherwise noted) : 
Postpaid: Pkt., 5c; oz., 10c; *4 lb., 30c; lb., 75c. 
LONG VARIETIES 
The Best Radish for Home Garden. 
New AVhite Icicle, the Finest Fating AVhite Radish —The fin¬ 
est and longest of the very early pure white varieties. Although 
a long Radish of good size, it becomes fit for use almost as 
early as the small round sorts. The roots are straight, smooth 
and pure white in color. The flesh is almost transparent, brittle 
as glass, very tender and fine flavored. 
AA'ood’s Early Frame —An early long variety. Skin carmine red 
getting paler towards the tip; flesh white, crisp and well fla¬ 
vored. 
Brightest Long Scarlet —A new variety, ready for use in about 
25 days after sowing; color remarkably bright, fiery scarlet, 
slightly tipped with white; flesh crisp and tender. This is a 
choice Radish. Try it. 
Cincinnati Market —This variety originated in the vicinity of 
Cincinnati, Ohio, and is one that will meet your expectations in 
every particular. The tops are small, and under favorable con¬ 
ditions the roots attain a length of 6 to 7 inches. They are 
smooth and free from any fibrous roots and their attractive 
scarlet colored skin is unusually thin. The flesh is fine, crisp 
and rather transparent. Fit for use in 25 days from time of 
sowing and remains in good condition until fully grown. 
Beckert’s Chartier —This is the most beautiful of all the long 
summer radishes; color bright scarlet, shading off to a pure 
. white at the bottom; worthy of a place in every garden; it is 
very crisp, tender and mild flavor, and if left, grows to a very 
large size. 
Farly Long Scarlet Short Top, Improved —This is undoubtedly 
the best standard variety for private garden and market use. 
It grows 6 or 7 inches long, half out of the ground. It is very 
brittle and crisp and of quick growth. Color, bright scarlet; 
small top, tapers regularly to the root, and is uniformly straight 
and smooth. 
Long AA T hite Vienna or Lady Finger —A pure white, beautifully 
tapering radish of rare crispness and freshness of flavor. This, 
like the White Strasburg, is a summer radish rather than early 
one. 
AVhite Strasburg —This variety is one of the popular summer 
kinds. Both skin and flesh are pure white. Remain tender 
longer than any other variety. 
Prices on all Radish Seed (except where otherwise noted): 
Postpaid: Pkt., 5c; oz.. 10c; V 4 lb., 30c; lb., 75c. 
WINTER VARIETIES 
California Mammoth "White China —This is tlie largest of all 
Radishes. Roots grow 10 to 12 inches long and are solid, tender 
and crisp. Keeps well through winter, l’kt., 5c; oz., 10c; 2 oz., 
15c; V, lb.. 25c; lb„ 80c. 
Scarlet China, or China Rose —A fine winter sort; roots a lialf- 
long stump of from 2 to 3 inches; scarlet and pink in color, 
tipped with white: quite salable in market during winter. Keeps 
perfectly. Pkt., 5c; oz., 10c; 2 oz„ 15c; Vi lb., 25c; Ib„ 80c. 
