Early and Mid-season 
Long Radishes 
Long White Icicle Radish 
WHITE ICICLE 
27 Days—The outstanding and most beautiful of the 
early, long varieties. The home garden favorite and 
popular with market gardeners. Fine for forcing 
and one of the best varieties for outdoor Summer 
planting. Roots very white, 5 to 6 ins. long, % in. 
thick, tapering to a point. Flesh clear white, very 
crisp and tender; extraordinary eating quality and 
especially mild in flavor. 
EARLY LONG SCARLET 
27 Days—In trucking sections where the market 
uses a long red sort, our strain is regarded as the 
finest stock ever grown. The most profitable to grow 
for an early crop and desirable for early forcing or 
first sowing in the garden. Roots a beautiful bright 
scarlet, smooth, uniform, 6 ins. long when in prime 
condition; shape slender and tapering; skin very 
delicate with small tops. Flesh white, brittle, tender 
and mild. 
WHITE STRASBURG 
40 Days—This is a splendid Summer radish for 
home and market garden. Roots white, 5 ins. long, 
11% to 2 ins. in diameter at the shoulder, tapered. 
Flesh firm, crisp and mildly pungent. 
CHARTIER OR LONG ROSE 
35 Days—Sometimes called Shepherd. This is an 
excellent variety for planting outdoors. Roots slim, 
bright rose color. One inch thick, averaging 7 to 8 
inches in length. 
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Winter Radishes may be sown in July or later and ~ 
allowed to mature in the cool, moist Fall weather. 
The texture is very firm, comparatively like a turnip 
and likewise may be stored like turnips for Winter 
use. 
CELESTIAL OR WHITE CHINESE 
60 Days—This is the largest and finest of the 
Chinese radishes and not so pungent as other Win- 
ter varieties. Roots clear white, 8 to 9 ins. long, 3 
ins. in diameter, cylindrical with heavy shoulder 
mostly above the ground, shaded by its heavy foli- 
age. Flesh white, solid, always crisp and appetizing. 
CHINESE ROSE OR SCARLET CHINA 
55 Days—A very attractive radish with distinct 
shape and a pretty deep rose color. Roots smooth, 
4 to 5 ins. long, 2 ins. thick, cylindrical but larger 
at the lower end and decidedly stump-rooted. Flesh 
white, firm and mildly pungent. 
ROUND BLACK SPANISH 
56 Days—A very popular variety with remarkable 
keeping qualities. Roots black, round, 2 to 8 ins. in 
diameter. Flesh white, crisp, solid with a highly 
pungent flavor. 
LONG BLACK SPANISH 
60 Days—Late, hardy and an excellent keeper. Roots 
black, cylindrical, 8 to 10 ins. long, 2 ins. thick, 
slightly tapered at tip. Flesh white, solid and pun- 
gent. 
Ce eae ee ee 
Rhubarb Seed 
1 Oz. per 100 Ft.; 3 lbs. per Acre 
Culture—Rhubarb Roots can be grown quickly and 
easily from seed. Sow either in a seed bed and trans- 
plant, or sow early in the spring in the open ground. 
Plant the seed on rich ground 1 in. deep and thin out 
seedlings to 6 ins. apart. In the Fall transplant to a 
permanent location setting the plants 2 ft. apart 
in the rows and 8 to 4 ft. between the rows. The 
stalks are ready to use the second year. 
VICTORIA 
The popular variety; excellent in quality, vigorous 
in growth with large, thick, red stalks. 
Rhubarb Roots 
Culture—For a permanent location, plant in un- 
usually moist soil thoroughly cultivated and heavily 
manured. Set the roots so that the crowns are 2 ins. 
under the surface of the soil, planting 2 ft. apart 
in the rows and 8 to 4 ft. between the rows. 
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Sorrel 
1 Oz. per 100 Ft.; 5 lbs. per Acre 
Culture—Sow in the Spring in rich soil % in. deep 
in rows 1 to 1% ft: apart and thin the seedlings to 
3 ins. apart in the row. Cut off the flower stems as 
they appear; otherwise the leaves will be acidy and © 
tough. Sorrel is hardy but should be divided every | 
four years. ' 
BROAD LEAVED 
60 Days—The best variety to use for Spring salads, 
soups or cooked like spinach. The leaves are attrac- | 
tive bright green, slightly acid in flavor but a pala- 
table, healthful green. 
