27 
BUTZER’S SEED STORE, PORTLAND, OREGON 
BUTZER’S CHOICE RADISHES 
Plant as early in the spring as the ground can be worked, and make succession plantings every 10 days. 
Where the summers are hot, sow until the middle of May, then stop, but make three more sowings during Aug¬ 
ust. Sow the seed thinly in shallow drills and cover with about one-quarter inch of fine soil. The quality of 
Radishes depends considerably upon thorough soil preparation, good fertility, and ample moisture. One ounce 
is sufficient for 100 feet of drill; 8 to 10 pounds of seed are needed to sow one acre planted in drills. 
SPARKLER (Scarlet Turnip White Tip) 
The Best for the West—Most attractive small round 
roots with bright scarlet top, a clear white base, and 
small, slender taproot. The juicy flesh is pure white 
in color and of agreeably snappy flavor. Scarlet Tur¬ 
nip White Tip is most popular with many market 
gardeners who grow for an early and choice market. 
Our strain of this variety is extra fine. 
Per pkt. 5c; oz. 10c; % lb. 25c; lb. 75c 
CRIMSON GIANT 
Crimson Giant—A fine, bright-red radish, growing 
quickly to a large size. It is especially fine for bunch¬ 
ing for early market from plantings in the open 
ground, being ready to market in from twenty-five to 
thirty days from time the seed is planted. 
This radish is a deep globe in form ; two inches in 
depth ; one and one-half inches in diameter, with thin, 
tender skin of a deep crimson. The flesh is purest 
white, crisp, and of mild flavor. The roots are entirely 
free from the hollow center or pithy fibre of over¬ 
grown, small, extra early sorts, even when twice as 
large. Per pkt. 5c; oz. 10c; % lb. 25c; lb. 75c, postpd. 
WHITE ICICLE 
The finest of all long Rad¬ 
ishes. Pure white, delicious, 
crisp flesh ; always tender, 
juicy, and delicately snappy. 
The roots grow 6 in. in 
length and are the shape of 
an icicle, straight and free 
from side shoots. Splendid 
for either spring or fall use. 
Thorough and deep soil prep¬ 
aration is advisable to secure 
well-formed, uniform roots 
of this delicious Radish. Four 
weeks from sowing to ma¬ 
turity. 
Per pkt. 5c; oz. 10c; *4 
lb. 25c; lb. 75c, postpaid. 
WINTER RADISHES 
These require cool weather at the finish of their 
growing season. Make your first planting the middle 
of June, and sow again in July and August. Mature in 
7 to 8 weeks. Easily stored for winter use. 
RADISH—NERIMA-LONG 
Nerima Long (Mikado)—“Nerima” is the name of 
the province of production, near Tokyo, Japan. This 
is a most valuable one, large and long (as long as 
three feet), and the end of it is round in form, snowy 
white and bright color and very fine taste with sweet 
flavor. Nerima can be used in all styles of cooking and 
pickle; hardy and good keeper. We have had long 
experience of production of Nerima successfully and 
we are earnestly presenting this to all good farmers 
and garden lovers. 
Per pkt. 5c; oz. 15c; *4 lb. 50c, postpaid 
Long Black Spanish—Black skin, white flesh. Per 
pkt. 5c; oz. 10c; *4 lb. 30c; lb. $1.00, postpaid. 
Round Black Spanish—The favorite winter Rettig 
of the United States. 
Per pkt. 5c; oz. 10c; *4 lb. 30; lb. $1.00 
White Strasburg—A fine solid summer radish of 
large size. Per pkt. 5c; oz. 10c, postpaid. 
California Mammoth White Winter—Long; of large 
size. Per pkt. 5c; oz. 10c; % lb. 30c; lb. $1, postpaid 
Round Scarlet China—Extra fine round roots for 
winter. 
Per pkt. 5c; oz. 15c; *4 lb. 40c; lb. $1,50, postpaid 
Chinese Rose, or Scarlet China—Excellent ; good 
keeper. Pkt. 5c; oz .10c; ^4 lb. 40c; lb. 90c, postpaid 
New White Chinese—Best for autumn ; of immense 
size. Pkt. 5c; oz. 15c; ^4 lb. 40c; lb. $1.25, postpaid 
FRENCH BREAKFAST 
French Breakfast—Is a beautiful radish of true ob¬ 
long or olive shape. The color of the skin is bright 
carmine, shading to clear white in the lower portion. 
The flesh is white, firm and crisp ; juicy, mildly pun¬ 
gent, and tender. It is well adapted for forcing in 
the greenhouse and hotbed. One of the leading early 
varieties for market use or home growing. Pkt. 5c; oz. 
10c; 4 ozs. 25c; *4 lb. 40c; lb. 75c, postpaid. 
VICK’S SCARLET GLOBE 
This attractive, round, bright scarlet Radish is 
grown extensively for both home and market. One inch 
in diameter. Crisp and tasty fine white flesh. Matures 
in from 20 to 25 days. A radish of especially fine qual¬ 
ity. Pkt. 5c; oz. 10c; 4 ozs. 25c; *4 lb. 40c; lb. 75c, 
postpaid. 
MIXED RADISH SEED 
All kinds, colors and styles. A great variety; they 
will become ready for the table early, medium and 
late. You always have some that are just right, sweet 
and juicy. This mixture is for a small garden, where 
space is limited, and one sowing does for the whole 
season. Pkt. 5c; oz. 10c; % lb. 20c; lb. 50c, postpaid 
TRY THIS 
Plant the little round radishes in the same row 
at the same time with beets or carrots. The rad¬ 
ishes will break the way for the beets and carrots 
and will be ready for pulling by the time they 
need the room. 
RHUBARB or PIE PLANT 
Rhubarb, familiarly known as Pie Plant, or Wine 
Plant, is cultivated in gardens for its leaf stalks, 
which are used for pies and tarts. Immense quantities 
are now annually sold in all the large markets. No 
private garden should be without it. 
Pkt. 5c; oz. 15c; 2 oz. 25c; *4 lb. 40c; lb. $1.50. 
Rhubarb roots, by express, not prepaid, 10c each; $1.00 
per doz.; by mail, prepaid, 15c each; $1.50 per doz. 
WRITE FOR SPECIAL QUOTATIONS ON LARGE 
QUANTITIES. 
