RADISHES FOR RELISH 
RAPID RED—Extra quick; round bits of crispy, pungent 
relish; early spring delight. Bright red, of course. Pkt. 
10c; 1 oz. 20c; % Ib. 50c. 
SPARKLER—Round Radishes, about 114 inches through, 
brilliant scarlet above, sharp contrast of snowy white below. 
As table good, grown quickly, as it is handsome. Sow it 
early and often. Pkt. 10c; 1 oz. 20c; 4% Ib. 60c. 
FRENCH BREAKFAST—Rose-scarlet olives, tipped with 
white. Early. Quality excellent, grown quickly and used 
quickly, but it won’t stand long. Pkt. 10c; 1 oz. 20c. 
WHITE ICICLE—Pure white, shape and brittleness of an 
icicle. Splendid relish quality, sweet, delicately pungent, 
tender, juicy. Early, but make several sowings of it at 
intervals. Pkt. 10c; 1 oz. 20c; % Ib. 50c. 
CRIMSON GIANT—An all-season globe-shaped variety, at 
its best when about two inches through; crisp, firm, juicy, 
just snappy enough. It is usually bright crimson, but may 
vary a trifle in shade and in shape, but it never varies in 
eating quality. No other as-quick Radish grows to this size 
without becoming pithy. You won’t have hollow or spongy 
roots with Crimson Giant. Good spring, summer or fall. 
Pkt. 10c; 1 oz. 20c; %4 lb. 50c. 
LONG SCARLET SHORT TOP—Finest long red radish, 
brittle, white-fleshed, juicy, mild. Good spring or summer. 
Pkt. 10c; 1 oz. 20c; % oz. 50c. 
SCARLET CHINA WINTER—A Radish for autumn. Thick, 
stumpy cylinders, rose-scarlet with white tips. Flesh very 
firm, but crispy, juicy, delightfully pungent. Sow in late 
July or early August for late autumn use. May also be 
stored in sand in cellar, keeping in good eating condition 
well into winter. A bread-and-butter Radish. Pkt. 10c; 
1 oz. 20c; % Ib. 50c. 
SPINACH (What for?) 
KING OF DENMARK—Rosettes of broad, heavy, thick 
leaves, dark green, only slightly crinkled. Stands longer 
before going to seed than any other Spinach we have seen. 
High quality. Pkt. 10c; 1 oz. 20c; % Ib. 50ce. 
WINTER SPINACH—A very hardy sort with prickly seed. 
Usually sown in autumn, to stand over winter. Very good 
quality. Pkt. 106c; 1 oz. 20c; % lb. 50c. 
NEW ZEALAND SPINACH—Not a Spinach at all, but 
used same way, and valued because it yields all summer, 
right through hot weather, and far into autumn. Brittle 
meaty leaves, giving high quality “greens.” Pkt. 10c; 1 
oz. 25c; 4 lb. 55c. 
SQUASHES SUMMER AND WINTER 
EARLY WHITE BUSH—The quick summer “patty-pan’”’ 
Squash. Pkt. 10c; 1 oz. 15¢c; %4 Ib. 40c. 
GIANT SUMMER CROOKNECK—Golden yellow fruits, to 
14 inches. Bush type. High quality with right cooking 
(don’t overcook). Same price as last. 
ZUCCHINI BUSH—A Vegetable Marrow. Dark green 
fruits to be quickly cooked in the six-inch stage, then tender 
and of delicate flavor. Same price as above. 
ACORN or TABLE QUEEN—A variety of the “Summer” 
type, that is, however, to be used in the ripe, dry state, as 
are the Winter Squashes. Cut in half, baked and served 
with butter, it can be very good. A vine-grower, standing 
dry weather. Will keep. Same price as above. 
VEGETABLE SPAGHETTI—If you like it, or want to try 
it, here is as good a strain of it as you will find. Get 
your description, though, from some other firm’s catalog, 
for it is not we who recommend it. Pkt. 10c; 1 oz. 20c. 
BOSTON MARROW—A very good relatively early winter 
squash that will do well in warmer locations and on 
lighter soils than will Hubbard. Makes wonderful “pump- 
kin” pies, indeed many know it as Pumpkin, but definitely 
it is not one. Also good baked. Much used for canning. 
Orange without and within. Pkt. 10c; 1 oz. 20c; 4 |b. 50c. 
TRUE HUBBARD—Without exception, the best of all win- 
ter squashes so far as table quality is concerned, thick 
meated, dry, fine-grained, sugary, rich. It stores well. 
Olive green, shell hard. There are many strains of it, none 
better than the true and original. Same price as last. 
SWEET PHYSALIS 
It is the Ground Cherry (or Husk Tomato). Sweet little 
fruits in husks. Useful for eating fresh, pies or preseryv- 
mgr Et vl0c: 
[ 39 ] 
TOMATO (Of the best) . 
SUNNYBROOK EARLIANA — Decidedly early, very fair 
size and solidity, but fruits rather more tart than those of 
later kinds. Pkt. 10c; % oz. 30c; 1 oz. 50c. 
CHALK’S EARLY JEWEL—Though long grown, there is 
still no better second early. Large fruits, nearly round, 
smooth and solid. Flavor of the best, laeking the acidity 
of other earlies. Pkt. 10c; % oz. 25c; 1 oz. 40c. 
MATCHLESS—Our own favorite of the main-crgp sorts, 
very large and extra solid scarlet fruits, perfectly smooth. 
Quality excellent, rich, sweet, with just the right modicum 
of gentle sub-acidity for piquant flavor. Pkt. 10c; % oz. 
25¢e; 1 oz. 40c. 
MARGLOBE—Special Strain. Certified. Big, smooth, globe- 
shaped fruits, red all through, solid, sweet, luscious. Splen- 
did disease-resistant maincrop sort. Pkt. 15c; %4 oz. 30c; 
1 oz. 50c. 
DWARF STONE-—Large solid fruits of high quality, pro- 
duced on short-jointed, sturdily upright plants. Pkt. 10c; 
% oz. 30c. 
GIANT PONDEROSA—Fruits of enormous size, exceedingly 
solid and meaty. Delicious, sweet, mild flavor. Pkt. 10c; 
% oz. 30e. 
TANGERINE—Fine, solid, sweet fruits of tangerine orange > 
coloring, for slicing with red sorts. Pkt. 15c. 
YELLOW PEAR—Miniature pear-shaped fruits of golden 
yellow, for preserving, or eating out of hand. Pkt. 10c. 
TURNIPS CAN BE GOOD 
PURPLETOP WHITE GLOBE—White below, purple above. 
Quick growing. Firm, crispy flesh, pure white, sweet, mild. 
An old sort, but still to be surpassed in real eating quality 
when well grown, and it is, moreover, easy, quick and 
dependable. Pkt. 10c; 1 oz. 15c; 4 oz. 25c; ¥% Ib. 45c. 
THE USEFUL RUTABAGA 
PURPLETOP GIANT YELLOW—Flavor rich, sweet; flesh 
firm, but tender and brittle. A wonderful keeper. Sow in 
late June. Pkt. 10c; 1 oz. 15c; % Ib. 25c. 
HERE ARE THE REST 
BROCCOLI CALABRESE—The well-known Sprouting Broc- 
coli, now so much in demand. Pkt. 10c. 
BRUSSELS SPROUTS LONG ISLAND IMPROVED—You 
know what they are, club-shaped spikes packed with tight 
midget cabbages, the whole leaf-topped. Grown well, they 
are good. Pkt. 10c; % oz. 20c. 
CHINA CABBAGE—This is the Chihli variety. Not a Cab- 
bage at all, but a vegetable separate in its own good right; 
distinct botanically. Upright heads, solid, crispy. Makes 
an excellent salad, but good cooked, too. Pkt. 10c; 1 
oz. 25c. 
CHICORY WITLOOF—Handled according to directions we 
send, will give solid white heads with crispy, mild, appetiz- 
ing bitterness. Salads. French Endive. Pkt. 10c; % oz. 20c. 
ENDIVE DEEPHEART BATAVIAN—Fine salad sort, light 
yellow when well-blanched. Pkt. 10c; 1 oz. 20c. 
DILL—For flavoring, in pickles, etc. Pkt. 10c. 
KALE DWARF SIBERIAN—Thick, broad, crispy leaves, 
best after frost. Very hardy. Pkt. 10c; 1 oz. 15¢;% Ib. 40c. 
KOHLRABI WHITE VIENNA—Quick-growing. Fine-grained, 
sweet, delicate flavor. Pkt. 10c. 
LEEK GIANT MUSSELBURGH—Mild onion flavor.. Tender 
white leaf-rolls when blanched. Big. Pkt. 10c. 
MUSTARD FORDHOOK FANCY—Leaves excessively frilled 
and curled. Flavor mildly piquant. Pkt. 10c; 1 oz. 15c. 
OKRA CLEMSON SPINELESS—Gumbo. The green pods 
are used in soups and stews. Pkt. 10c; 1 oz. 15e. 
PARSLEY EMERALD CURLED—Curled almost to mossi- 
ness. Pkt. 10c; 1 oz. 15c. 
PEANUT EARLY SPANISH—The earliest sort, yielding 
heavily well north. Excellent quality. Pkt. 10c; %4 Ib. 25c. 
RHUBARB VICTORIA—Fine red-stemmed pieplant. Pkt. 
10c; 1 oz. 20c; % lb. 60c. 
SAGE—For flavoring. Pkt. 10c. 
SALSIFY MAMMOTH SANDWICH ISLAND — Vegetable 
Oyster. Fine, mild, distinctive flavor. Hardy. Pkt. 10c; 
1 oz. 20c. 
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