m 
52 
'■ni 
um 
EVERYTOSHG FOR'THE OARDBM ^Vegetable Seeds 
Swiss Chard Beet 
THE CUT AND COME AGAIN VEGETABLE 
The term “Chard” is applied to the edible mid-rib of the leaf of certain 
plants, hence Swiss Chard is a Beet with the heavily ribbed leaves developed 
instead of the root. Both ribs and leaves are eaten. It is used either as 
greens, or, where the rib of the leaf only is used, in the same manner as 
Asparagus. In either way it is a delicious vegetable, and can be grown with 
the greatest ease. The outer leaves should cither be cut close to the base 
of the plant or pulled off while still young in an outward and downward 
direction. It is held in great esteem by all Europeans, and is rapidly be¬ 
coming popular in America. It is cooked and eaten the same as Spinach, 
and may be picked continuously from June until frost, because as the leaves 
are cut off other shoots a e rapidly put forth. 
This is the variety we have sold continuously for many years. It yields 
an abundant supply of delicious greens and should 
be in every garden. It is the one vegetable that is 
always ready for use. Price, 10 c. pkt., 20c. oz., 60 c. 
M lb., $2.00 lb. 
T „ 11 Crumpled Leaved TP| « 
Luculius Swiss chard Beet 
This is quite distinct from the old and well-known 
variety. The leaf stems are rounder, very thick and 
fleshy. The whole plant is taller and the leaves, in¬ 
stead of being smooth, are deeply and closely 
crumpled, similar to a S^voy Cabbage. It is very 
tasty and palatable and preferred by many above 
Spinach. 
This variety is much sought after and highly 
esteemed by those who prefer the rib of the leaf, as 
it is more strongly developed than in the old variety. 
(See engraving.) Price, 15 c. pkt., 30 c. oz., 80 c. l /i lb., 
$ 2.75 lb. 
Make Your Garden 
Work Full Time 
“ The varieties of Swiss Chard I planted were grand last year, t never 
saw any so nice before." Mrs. JOHN BONI. Gunnison, Colo. 
EARLY CRIMSON 
Early Crimson Giant Radish 
Double the size of any of the early turnip-shaped type. This variety develops to 
5 and often 6 inches in circumference, weighing up to 1 ounce per root, or about 
four .times the weight of similar sorts; but notwithstanding its 
| immense size, does not get hollow or pithy, but keeps in condition 
for a long time for such an early variety. The flesh remains spar- 
kling white, solid, crisp and juicy and it is of the mildest flavor. 
The root is almost globe-shaped, and is very bright crimson in 
color. It is an excellent variety for forcing, and is also much 
esteemed as an outdoor variety. (See engraving.) Price, 10c. pkt., 
20 c. oz., 60 c. Y± lb., $2.00 lb. 
“ The radishes grown from the seeds of Early Crimson Giant Radish pur- 
chased A from you this season, are without exception the finest I ever raised .” 
J. CALVIN MEYER, Beliefo?ite, Pa. 
HENDERSON’S 
White-Tipped Rocket Radish 
A dish of Rocket Radishes presents a most attractive appearance 
when prepared for the table, and we advise everyone to grow 
some. In addition to their bright appearance, they are among 
the earliest varieties grown. For these reasons they are used very 
extensively for forcing, when they may be had in 21 days from 
sowing. They do equally well outdoors, but, in common with all 
Radishes, must be grown under conditions that induce rapid 
growth, for only then will they acquire proper flavor and crispness. 
They must be pulled just as soon as ready. 
Henderson’s White-Tipped Rocket is the ideal first early radish. 
The color is deep rose, tipped white at the base. The flavor is 
deliciously mild. Price, 10 c. pkt., 20 c. oz., 60 c. % lb., $ 2.00 lb. 
FOR OTHER VARIETIES OF RADISH SEE PAGES 51 AND 68 
Our New Booklet, “GARDEN CULTURE OF ROOT CROPS,” givos fuI1 i ^‘ r " c j ion 8 ., f or. growing Radishes. 
‘ oont tree if asked for. 
