EARLY SCARLET TURNIP WHITE TIPPED. Round, deep scarlet, shading to a white 
tip on the bottom, very early. 1 oz. 15c; *4 lb. 25c; 1 lb. 55c; 10 lbs. $5.00, postpaid. 
EARLY SCARLET GLOBE. Very popular for both forcing or outdoor culture. It is of 
very quick growth, bright scarlet color. 1 oz. 15c; *4 lb. 25c; 1 lb. 55c; 10 lbs. $5.00, postpaid. 
EARLY SCARLET TURNIP. Excellent either for forcing or outdoor culture. Small turnip 
roots of a solid crimson color and develops very quickly. 1 oz. 15c; *4 lb. 25c; lb. 55c; 
10 lbs. $5.00, postpaid. 
CRIMSON GIANT. Almost 2 inches in diameter. Firm, crisp, and very mild. Keeps in perfect 
condition for several days. Never pithy. 1 oz. 15c; 4 oz. 25c; 1 lb. 55c; 10 lbs. $5.00, postpaid. 
JAPANESE RADISH 
CULTURE. Very similar to culture of Lettuce. It may be used like the regular radish. When 
cooked with meat or used in vegetable soup, it is almost like turnip. They come in different 
shapes, long, oblong, and round. Sow in drills; rows 12 to 15 inches apart. Thin out 5 to 
6 inches apart when the fifth or the sixth leaf appears. In eatable condition for 30 days, 
and will stand without forming seed for about 90 days. 
LATE SAKURAJIMA. The Mammoth radish of Japan, the largest in cultivation, often 
weighing 20 to 30 pounds. The flesh is very solid, firm and brittle. Can be eaten raw or 
cooked as a vegetable. 1 oz. 15c; 14 lb. 50c; 1 lb. $1.50, postpaid. 
MIYASHIGE. This variety grows to a length of 
more than one foot and is over two inches in di¬ 
ameter. Possesses a fine sweet flavor and is very 
solid. It has smooth white skin, green at top, 
keeps well, stays firm and crisp for a long time. 
May be used either raw or cooked. 1 oz. 15c; V4 
lb. 40c; 1 lb. $1.50. 
SHOGOIN. Round and very large. The skin is 
white and smooth, very sweet. Sow in July and 
will reach maturity in September. 1 oz. 20c; V4 
lb. 50c; 1 lb. $1.75, postpaid. , 
NERIMA HALF-LONG. One of the best and most 
adapted to the American climate and culture. 
Measures about two feet long. Flesh white, ten¬ 
der, slightly sweetened flavor. May be used raw 
or cooked like Turnip. Will stay in eatable con¬ 
dition for a long time and hold its shape in any 
climate or soil. Sow seeds during July to Septem¬ 
ber. 1 oz. 20c; 4 oz. 50c; 1 lb. $1.75, postpaid. 
Miyashige 
EARLY MINOH 9 DAYS. Flesh white and slightly sweetened. Roots grow from 12 to 15 
inches. Quite immune to frost and attack from insects. Sow seeds in Spring. 1 oz. 15c; 
4 oz. 35c; 1 lb. $1.20, postpaid. 
JAPANESE ALL SEASON. A long snow-white radish; deeply rooted, does not extend 
above the soil, hence it is always tender and crisp and has a delicious flavor. 1 oz. 20c; 4 
oz. 75c; 1 lb. $2.25, postpaid. 
Shogoin 
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