TESTED VEGETABLE SEEDS 
19 
Early Scarlet Turnip, White Tipped 
RADISHES 
Radieschen. Radis. 
Culture—For a successive supply sow from the middle 
of March until September, at intervals of two or three 
weeks. For an early supply they may be sown in a hot 
bed in February, care being taken to give plenty of 
ventilation, otherwise they will run to leaves. 
SPARKLER. A white tipped variety that is des¬ 
tined to become very popular on account of its attractive 
appearance and excellent quality. The color is a rich 
carmine scarlet with a pure white tip, the roots are 
solid, crisp and sweet and remain fit for use a long time. 
EARLY SCARLET TURNIP, WHITE TIPPED. 
Very early; color bright scarlet, tipped with white, an 
excellent market variety, fine for forcing. Their shape 
is perfectly globular with rich deep scarlet top, blend¬ 
ing into pure white at the bottom. Tender, crisp and 
delicious. 
RADISH, “CRIMSON GIANT.” This radish is an 
entirely new type and differs radically 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 be sown very thinly to per¬ 
mit full development of the roots. 
EARLY SCARLET GLOBE. One of the quickest 
growing and handsomest extra early radishes in culti¬ 
vation. It is crisp and tender, while its perfect globe 
shape leaves nothing to be desired. 
EARLY DEEP SCARLET TURNIP. A small round 
red turnip-shaped radish, with a small top and of very 
quick growth. Mild and crisp when young. 
FRENCH BREAKFAST. Bright rich carmine color 
with clear white lower portion; very tender and mild. 
WHITE ICICLE. A fine long, pure white and very 
early sort, ready in 20 to 25 days after planting. Its 
small foliage makes it most desirable for forcing. The 
snowy whiteness of the roots, their crispness and fresh 
mild flavor, make it one of the very finest for market 
or table. 
LONG WHITE VIENNA OR LADY FINGER. One 
of the best long white radishes. 
LONG SCARLET SHORT TOP. Standard sort grown 
for private gardens and for market. 
LONG BLACK SPANISH. The skin of the Black 
Spanish Radish is almost black on the outside, but 
the flesh is pure white, very hard and crisp, and of 
pungent flavor. Keeps well all winter in sand. 
ROUND BLACK SPANISH. Similar to the long 
except in shape, which is indicated in the name. 
CHINA ROSE, OR SCARLET CHINA. This is more 
largely planted as a winter radish than any other 
variety. This skin is a bright scarlet; flesh pure white, 
crisp, hard and pungent. Oval in shape. 
CHARTIER OR LONG ROSE, WHITE TIPPED. A 
very distinct variety, being dark red at the top, and 
merging into pure white at the base. It stands well and 
will grow to a large size before it is unfit for the table. 
Long White Vienna 
Summer Radishes 
When hot weather comes, and spring varieties would 
turn pithy or run to seed, the varieties listed below 
will keep in good condition for a long time, and fur¬ 
nish a most welcome tang to the salad course. Note 
that they mature more slowly, so sow them early enough. 
IMPROVED CHARTIER. 32 days. Somewhat re¬ 
sembling Brightest Long Scarlet. It is double the size 
and later; long scarlet tipped with white. 
LONG WHITE VIENNA. 32 days. Snow white, 
very brittle and crisp. 
WHITE STUTTGART. 35 days. A turnip-shaped, 
large white radish. 
WHITE STRASSBURG. 42 days. Larger size and 
thicker than Vienna. Very solid. 
Radishes: Pkt. 5c; oz. 10c; V4 lb. 20c; lb. 60c. 
French Breakfast 
