20 
ROYAL QUALITY SEEDS BEST BY EVERY TEST 
RADISH 
French Breakfast Radishes 
CULTURE —Sow seed as early in spring as 
the ground can be worked, V 2 inch deep, in 
rows 12 to 18 inches apart. Seed should be 
sown thinly, and if plants come up closer than 
1 inch, they must be thinned out. Sow at in¬ 
tervals for succession until about the middle 
of May when the long sorts should be sown; 
about July 1, the winter varieties. One ounce 
will sow 100 feet of drill; 8 to 10 pounds per 
acre. 
ROUND VARIETIES 
CRIMSON GIANT — This variety grows 
twice the size of the other round sorts and 
still remains solid. The flesh is crisp and mild, 
as of the smaller sorts. Remains edible a long 
time. 
EARLY SCARLET TURNIP —An old sort, 
well known, round, crisp and brittle. The skin 
is of a rich, scarlet color, while the flesh is 
pure white, and always tender, mild and sweet. 
It has a small, short top, and is well adapted 
to open air culture or to forcing under glass. 
In favorable weather and in good soil it will 
mature in 18 to 20 days from the sowing of 
the seed. It is extensively used by market 
gardeners. 
SCARLET TURNIP WHITE TIPPED— 
The upper part of the radish is a crimson red 
and the lower part a snowy white. They not 
only make an attractive appearance bunched 
but are as good as they look. 
SPARKLER WHITE TIPPED— Much the 
same as the Scarlet Turnip White Tipped ex¬ 
cept that the white area is more pronounced. 
Tops are small and the roots almost globe- 
shaped, with bright scarlet color and a pro¬ 
nounced white tip. The quality is excellent 
and is recommended for both home and mar¬ 
ket garden. 
FRENCH BREAKFAST— French Breakfast 
is a beautiful radish of true oblong or olive 
shape. The color of the skin is bright car¬ 
mine, shading to clear white in the lower por¬ 
tion. The flesh is white, firm, and crisp; juicy, 
mildly pungent, and tender. It is well adapted 
for forcing in the greenhouse and hotbed. 
Matures quickly outdoors. 
EARLY SCARLET GLOBE— The roots of 
this variety are slightly olive-shaped, a rich 
bright scarlet in color; flesh white and tender. 
We especially recommend this to gardeners as 
a large, first early forcing radish. It is also 
very desirable for first early planting out¬ 
doors. 
LONG RADISHES 
ICICLE —Grows more popular every year. 
It can be used as a summer radish or forced 
in frames. The roots are 4 to 5 inches long 
and V 2 to % inch in diameter. They mature 
earlier than any of the other white radishes, 
and are very attractive, being pure white, al¬ 
most transparent, and very tender. 
