RADISH 
TOMATO 
Perfect Early Bird. Many years of the most 
careful selection by the best grower of radish 
seed in this country brings us this very fine 
strain of radish. It is quick to mature, a neces- 
sary requisite of good radishes, fit to pull in 
16 to 20 days, is strikingly rich scarlet in color, 
while the flesh is snow-white, always crisp, 
juicy and mild. In shape a slightly elongated 
globe. Pkt. 10c; oz. 15c; j/4 lb. 35c; lb. $1.00 
Improved Early Scarlet Globe. This popu¬ 
lar, cardinal or scarlet, globe-shaped variety is 
used more than any other. It is a splendid 
sort, with a bright red skin, and pure white 
flesh, of delicate crispness and delightful flavor. 
H as a small top, and is remarkably uniform in 
size, shape and quality. Ready for table use in 
20 days. Pkt. 5c; oz. 10c; j/4 lb. 30c; lb. 75c 
Glowing Ball. This fine new strain won the 
Gold Medal in the 1934 All-American Selec¬ 
tions. These attractive, perfectly round rad¬ 
ishes are about an inch in diameter, brilliant 
fiery scarlet in color, with short tops, and very 
small tap roots. The icy white flesh is crisp, 
tender and delicious. 
Pkt. 10c; oz. 15c; j/4 lb. 3 5c; lb. 90c 
Crimson Giant. One of the most dependable 
and popular sorts, developing radishes of a 
beautiful deep crimson color, which vary in 
shape from round to almost oval, and often 
measure two in. in diameter. Mild in flavor, 
firm and crisp, remaining in good condition 
longer than other early sorts. Matures in about 
28 days. Pkt. 5c; oz. 15c; j/4 lb. 30c; lb. 75c 
Perfection White Tip. The best strain of 
Scarlet Turnip White Tip Radish. An im¬ 
provement over the well-known Sparkler and 
Early Scarlet Turnip, with the white tip well 
developed, covering the lower third of the 
radish, a desirable characteristic in many mar¬ 
kets. Combines beautiful appearance with finest 
quality. Extra early, 18 days. Crisp and tender. 
Pkt. 5c; oz. 15c; j/4 lb. 3 5c; lb. 90c 
Long White Icicle. The finest of all long 
white radishes. Long, slender, pure white roots 
grow about 5 in. long and are the shape of an 
icicle. The delicious, tender, juicy flesh retains 
its crispness and mild flavor long after ma¬ 
turity, which is in about 30 days. Short tops. 
Pkt. 5c; oz. 10c; j/4 lb. 25c; lb. 75c 
Cincinnati Market. The finest long, red rad¬ 
ish which grows perfectly straight and smooth, 
6 to 7 in. in length. Deep red skin with pur¬ 
plish tinge and crisp white flesh. 
Pkt. 5c; oz. 10c; j/4 lb. 25c; lb. 75c 
TURNIP 
Purple Top White Globe. Leading favorite. 
The white flesh is firm, crisp, fine grained, and 
of a mild, sweet flavor. 
Pkt. 5c; oz. 15c; j/4 lb. 25c; lb. 55c 
Improved American Purple Top Rutabaga. 
A hardy, dependable and heavy yielding variety 
with firm, light yellow, sweet and tender flesh 
which is not stringy. 
Pkt. 5c; oz. 15c; j/4 lb. 30c; lb. 75c 
The tomato seed I offer is grown and gath¬ 
ered by a tomato specialist from the most select 
plants and processed for seed purposes, and is 
not the usual cheap by-product of canneries. 
The Pritchard (Scarlet Topper). This fine 
new variety of exceptional merit matures just a 
few days after Earliana, but is much superior 
in both yield and quality. The fruits are me¬ 
dium large, very smooth, globe shaped, like 
Marglobe, extremely solid and meaty, with few 
seeds, and no core, rich dark red inside and 
out, and of very fine flavor. The plant is com¬ 
paratively small but branching, and a true self 
topper or self pruner; resistant to wilt and nail- 
head rust. A heavy cropper on rich soil. 
Pkt. 10c; Zi oz. 30c; oz. 50c; j/4 lb. $1.50 
Supreme Marglobe. Undoubtedly one of the 
best of all recent introductions. It was devel¬ 
oped, named and introduced by the late Dr. 
Pritchard of the Bureau of Plant Industry, U. S. 
Dept, of Agriculture. It has been vastly im¬ 
proved since its introduction so that now it is 
nearly perfect. It is globular in shape, beautiful, 
deep red in color, with very little depression at 
the stem end, has few seeds and does not crack 
readily. It has no green core in its solid inter¬ 
nal structure. Extremely heavy cropper. 
Pkt. 10c; Yi oz. 30c; oz. 50c; j/4 lb. $1.50 
Ponderosa. One of the best for home use. 
Fruits are deep purplish-pink in color, extremely 
large, rather oblong in form, slightly ribbed, 
and with small seed cell. They frequently weigh 
a pound or more. The flavor is quite mild. 
Pkt. 10c; 1/2 oz. 35c; oz. 55c; j4 lb. $1.60 
Oxheart. A distinct, attractive, late variety, 
heart shaped and liked so well by many, for its 
delicious mild flavor. Attractive pink skin, ex¬ 
ceedingly smooth and tender, and almost seed¬ 
less; flesh frequently 2 in. thick without seed 
cavity. A late variety that likes rich soil. 87 
days. Pkt. 10c; Yl oz. 50c; oz. 80c; j/4 lb. $2.50 
SQUASH 
Golden Acorn (Table Queen or Des Moines). 
This new golden strain was developed from the 
Acorn or Table Queen squash. Much thicker 
meated, of better quality, and more attractive 
for table use than the old variety. Is also de¬ 
licious as a summer squash when the fruits are 
small and tender. Acorn shaped fruit, averag¬ 
ing about 6 in. long by 4 in. wide with dis¬ 
tinctly ribbed, smooth, dark green, thin shell, 
turning orange. Golden yellow flesh, of a 
sweet, inviting flavor, which bakes well and 
makes excellent pie. Trailing habit. Matures 
in about 58 days. 
Pkt. 5c; oz. 20c; j/4 lb. 50c; lb. $1.50 
Blue Hubbard. Largest and best of the Hub¬ 
bard types, and very popular in New England. 
Round and pointed at both ends; slightly ridged, 
with very hard, blue grey rind; average about 
12 to 14 pounds. Flesh, orange yellow; thick 
and of fine flavor. Superior in edible quality to 
other Hubbard strains. 
Pkt. 5c; oz. 20c; j/4 lb. 50c; lb. $1.40 
ARTHUR PAPKE SeeLman New Lenox, III. 
