19 
Slate Seed Co., Seedsmen Since 1866, South Boston, Virginia 
Pumpkins 
Pumpkins 
Radish 
The essentials of radish culture are rich light soil, 
frequent cultivation, and applications of fertilizer to 
force its growth all possible. A radish that makes 
quick growth is never tough and hot. It is the ones 
that linger in the beds and do not grow that turn out 
such imdesirable roots. 
280— SLATE'S RED FORCING.— In this variety, 
we are offering both home and market growers a most 
valuable sort. It will mature edible roots in a very 
short while, make a small growth of tops, and small 
scarlet roots of round shape. The roots are smooth, 
free from side rootlets, of uniform size, bright scarlet 
skin with white flesh, and almost globe shape. The 
flesh is mild and sweet, crisp and tender. Any good 
radish must be grown rapidly, and if you take this 
forcing sort and hasten it to maturity, you will have 
your ideal of what a radish should be. 
Pkt. 5c, oz. 10c, ^ lb. 25c, lb. 75c, postpaid. 
Pumpkins may be planted in hills like water¬ 
melons or may be planted in the cornfield. They 
should be planted in the spring after warm weather 
comes and in a rich loam soil in hills six to eight 
feet apart. Cultivate like squash or melons until the 
vines begin to run. 
275— KING OF M AM MOTHS.— Also known as 
Pot Iron, and is the largest pumpkin known to us. 
It is good for table use or makes an enormous yield 
of go^ stock feed. The fruit is very large, round, 
flattened at the ends, and has a smooth yellow skin 
and thick yellow flesh. If you want to grow prize¬ 
winning pumpkins for your fair, try this one. 
Pkt. 5c, oz. 10c, lb. 25c, lb. 75c, postpaid. 
276— CONNECTICUT FIELD. —The standard field 
variety for stock feed. It makes a good yield of 
medium size pumpkins that are slightly ribbed, and 
have a smooth yellow skin with yellow flesh. In many 
sections it is considered best for making pumpkin 
pies. 
Pkt. 5c, oz. 10c, % lb. 20, lb. 60c, postpaid. 
277— TENNESSEE SWEET POTATO.— In our 
estimation this is the most valuable home garden 
variety in cultivation. It makes a good yield of large 
fruits that are striped with gray and green, and of 
long or gourd shape. The flesh is thick, of a pure 
yellow color and has the excellent flavor of a good 
sweet potato. We consider it far better than the 
average sweet potato, because its flesh is very tender 
and free from the strings so often found in sweet 
potatoes, and when baked it cannot be distinguished 
from that of a potato. Further, a pumpkin is very 
easy to keep while a sweet potato is very diflScult to 
keep. 
Pkt. 5c, oz. 10c, 1/4 lb. 25c, lb. 75c, postpaid. 
278— SLATE'S CROOKNECK CASHAW. — One 
of the best of table varieties. Its fruit is large, long, 
with crooked neck with yellowish skin which is 
striped in green. The flesh is thick, very tender, sweet, 
and of a flavor that will prove welcome on any table. 
Pkt. 5c, oz. 10c, lb. 26c, lb. 76c, postpaid. 
279— SUGAR, or NEW ENGLAND PIE.— This is 
the variety that made pumpkin pie famous. Its fruit 
is of medium size, round, slightly flattened at the 
ends and of a golden yellow color. The flesh is thick, 
very sweet, tender, and has the delicious flavor for 
making pies. If you like real New England pumpkin 
pies, this variety will enable you to have them. 
Pkt. 5c, oz. 10c, % lb. 25c, lb. 75c, postpaid. 
281— SCARLET BUTTON. —An extra early round 
or globe shaped radish of bright scarlet. It is a good 
forcer with mild crisp white flesh. Excellent for either 
home or market. 
Pkt. 5c, oz. 10c, % lb. 20c, lb. 55c, postpaid. 
282— SCARLET TURNIP. —Round smooth roots 
of a bright scarlet tipped white make this one of the 
most attractive of all radish. Extra early with small 
top growth. 
Pkt. 5c, oz. 10c, % lb. 20c, lb. 55c, postpaid. 
285— BRIGHTEST LONG SCARLET. — Long 
slender roots which are of excellent quality, smooth, 
and of a bright scarlet color. 
Pkt. 5c, oz. 10c, % lb. 20c, lb. 50c, postpaid. 
284— LONG WHITE ICICLE. —One of the best of 
the long radishes. Roots long, smooth, pure white 
with crisp mild flesh. 
Pkt. 6c, oz. 10c, ^ lb. 20c, lb. 55c, postpaid. 
286— FRENCH BREAKFAST. —A quick growing 
radish used extensively for main crop planting. It is 
olive shape of medium size, scarlet with white shad¬ 
ing at tip. 
Pkt. 5c, oz. 10c, % lb. 20c, lb. 55c, postpaid. 
287— CELESTIAL ROSE. —Large pink roots 
which are crisp and tender make this a most desir¬ 
able radish. It is used extensively for fall and winter 
plantings. 
Pkt. 5c, oz. 10c, ^ lb. 20c, lb. 60c, postpaid. 
French Breakfast Radish 
