ROYAL QUALITY SEEDS BEST BY EVERY TEST 
21 
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. 
Icicle Radishes 
EARLY LONG SCARLET, SHORT TOP— 
This is a standard, most excellent sort, either 
for the home garden or market. Tops short 
and comparatively small. Roots smooth, slen¬ 
der, uniform in shape and a very attractive 
bright red in color. It matures beautiful rad¬ 
ishes, which are always brittle and sweet, in 
25 days from the sowing of the seed. It is 
undoubtedly the standard long red variety 
that will withstand the hot dry weather and 
remain firm and crisp and of fine flavor. 
WHITE STRASBURG—A white radish, of 
large size, often growing 4 to 5 inches in 
severe heat. This variety keeps continuously 
crisp and tender for a long time. The home 
and market gardeners’ favorite summer rad¬ 
ish. Ready to use in about 45 days. 
FALL OR WINTER RADISHES 
WHITE CHINESE or CELESTIAL — An 
outstanding variety, growing to enormous 
size. The roots are cylindrical and grow 8 
to 10 inches long with a diameter of 4 inches. 
The flesh is crisp, juicy, and tender. Agree¬ 
ably mild in flavor. The roots are easily stored 
in boxes packed in sand and will keep all 
winter long. This is the most widely grown 
of all winter radishes. 
CHINA ROSE (Scarlet China)—Sown in 
the fall, the seed will produce 5-inch roots of 
deep rose-color which will keep well into the 
winter. The pure white flesh is very firm, 
compact, and pleasingly pungent. 
LONG BLACK SPANISH WINTER — 
Grows 5 to 8 inches long, 1 to 1^/4^ inches 
through at top; skin black; flesh white and 
firm. 
ROUND BLACK SPANISH — Similar to 
Long Black Spanish, but is round in shape. 
RHUBARB or PIE PLANT 
CULTURE—Sow in drills 1 foot apart, 1 
inch deep. When a few inches high, thin a 
foot apart. In the fall prepare the ground for 
the final bed by deep trenching. Mix manure 
with the soil; the richer the soil and the deeper 
it is worked the better. Set the plants 3 feet 
apart each way. The stalks should not be cut 
the first spring. One ounce will produce 1,000 
plants. 
VICTORIA—Is standard sort. 
SALSIFY 
(Vegetable Oyster) 
CULTURE—Sow the seed early in spring, 
in drills 12 inches apart and 1 inch deep, thin¬ 
ning out the young plants to 6 inches. The 
roots will be ready in October, when a supply 
should be taken up and stored. Those remain¬ 
ing will suffer no injury by being left in the 
ground until spring. One ounce will sow about 
50 feet of drill. 
