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Firosm PETER HEMDERSOM ®. CO., HEW YORK 
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OGKET radishes 
A dish composed of these three Rockets presents a most attractive 
appearance when prepared for the table, and we advise everyone to 
grow them. In addition to their bright appearance, they arc among 
the earliest varieties grown, and they mature at the same time. 
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 as soon as ready. 
The Collection of 3 Rocket Radishes , 1 pkt. each , for 25c.; 1 oz. each , 
for 40c-; lb. each , for SI.00. 
WHITE ROCKET RADISH. A trifle larger than Red Rocket. It 
has an equally small top; the root is pure white, while the color of 
the flesh is clear waxy-white. (See engraving.) Price, 10c. pkt., 
15c. oz., 35c. M lb., SI.25 lb. 
WHITE TIPPED ROCKET RADISH. This is the ideal first early 
Radish. The color is deep rose, tipped white at the base. The 
flavor is deliciously mild. (See engravi7ig.) Price, 10c. pkt., 
15c. oz., 35c. 34 lb., $1.25 lb. 
RED ROCKET RADISH. This variety has a very small top, which 
permits close planting. It is quite smooth, deep scarlet in color. 
The flesh is crisp and of mild flavor. (See engraving.) Price, 10c. 
pkt., 15c. oz., 35c. 34 lb., $1.25 lb. 
“I planted Henderson’s 3 Rocket varieties of Radish on April 3rd. They 
were ready for the table on May 1st, although we had considerable cold weather 
after planting." 
E.R. BUCKLEY , Blue Rapids, Kans. 
LONG" RADISH WHITE ICICLE 
This is the best of the early long white radishes. The shape is long 
and slender, and the skin pure paper white. When bunched together 
they make a most attractive picture, the pure white skin showing in 
strong contrast with the veined gray green leaves. 
They are mild in flavor, and very tender and crisp, not only when 
young, but even after they have grown to a considerable size. White 
Icicle is an excellent radish both for forcing purposes and for growing 
in the open ground. Make successive sowings. (See engraving.) 
Price, 5c. pkt., 10c. oz., 30c. 34 lb., 90c. lb. 
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 Rcet with the heavily ribbed 
leaves developed instead of the root. Both ribs and leaves are eaten. 
Itisused eit her asgreens, or, where 
the rib of the leaf only is used, 
in the same manner as Asparagus. 
In either way it is a delicious vege¬ 
table, and can be grown with the 
greatest ease. The outer leaves 
should either 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, par¬ 
ticularly the Germans and Italians, 
and is rapidly becoming 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 are rapidly 
put forth. 
This is the variety we have sold 
continuously for many years. It 
yields an abundant supply of de¬ 
licious greens and should be in 
every garden. It is the one vege¬ 
table that is always ready for use. 
Price, 5c. pkt., 15c. oz., 50c. 34 lb., 
$1.75 lb. 
T TT/^TTT T TTC CRUMPLED LEAVED 
JL U Lt U JLJL U o swiss ciiard beet 
A New Variety with Larger Stems and Closely Crumpled Leaves 
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, instead of being smooth, are deeply and 
closely crumpled, similar to a 
Cabbage. 
variety will probably bo 
highly esteemed by those who 
prefer the rib of the leaf as it is 
more strongly developed than in 
the old variety. The entire leaf 
is equally tender and palatable. 
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 direc¬ 
tion. It is held in great esteem 
by all Europeans, particularly 
the Germans and Italians, and is 
rapidly becoming popular in 
America. It is cooked and eaten 
the same as Spinach, and may be 
used continuously from June un¬ 
til frost. (See engraving.) 
Price, 10c. pkt., 25c. oz., 75c. 
34 lb. 
"The varieties of Swiss Chard l 
planted were grand last year. 1 
never saw any so nice before.” 
Mrs. JOHN BON I, 
Feb. 8th, 1916. Gunnison, Colo. 
Henderson’s Garden Guide and Record 
Price 25c.; revised, re-written and brought up to date, 
amounting to $2.00 or over. 
Sent free with all orders 
