Radish Grown from Selected and Transplanted Roots 
_Culture—This root vegetable is so 
_ easy to grow and the results so sat- 
_ isfactory that most gardens are sel- 
‘dom without this delicacy. Sow the 
- seed early in the Spring, as soon as 
plant in a light, rich, friable soil, 
- out seedlings to prevent crowding. 
with medium top and small tap 
1 Oz. per 100 Ft.; 10 lbs. per Acre 
the soil can be worked. As tender- 
ness depends on quick growth, 
well-manured. Sow thinly in rows 
% in. deep, 1 ft. apart and thin 
Cultivate, weed and provide an 
ample supply of moisture. Plant the 
globe and olive-shaped varieties 
early, as they grow fast and are ed- 
ible in 3 to 4 weeks. Follow with 
the longer types in late Spring. Eat 
while young for at maturity they 
become pithy. It is advisable to sow 
every ten days up to the middle of 
June to have fresh, crisp radishes. 
TRUCKERS EARLY MONEY 
24 Days—The strain of our “Early 
Money” introduced by us years ago 
continues to be the favorite with 
both home and market gardeners. 
A handsome radish, extremely early 
and well adapted to both field cul- 
ture and for forcing under glass. 
Roots bright scarlet, globular, small 
root; flesh white, crisp and mild. 
/ 
CHERRY BELLE 
20 Days—An All America selection. A small, red 
radish resembling a cherry in shape and color. 
Flesh is white and very tender. Roots % to % ins. 
. 
Early Oval and 
Round Varieties 
in diameter, round, smooth with slender tap-roots - 
and short tops. Retain their good eating qualities 
for a long time as they are exceptionally, resistant 
to pithiness. Ideal for home use, market and forcing. 
EARLY SCARLET WHITE TIPPED 
26 Days—One of the most popular and salable early 
varieties. Its combination of rich crimson root with 
snow white tip make an attractive and desirable 
appearance. Roots nearly round with small top and 
tap root. Flesh white, crisp and sweet. Grow 1 to 1% 
ins. in diameter without becoming pithy. 
. FRENCH BREAKFAST 
25 Days—One of the old popular varieties excellent 
as an early home and market garden sort and suit- 
able for forcing. The combination of red with white 
bottom, and its olive-shape makes it a beautiful 
variety for garnishing. Roots scarlet with lower 
part shaded white, oblong, blunt with slender tap 
root; 1% ins. long, % in. thick; top small; flesh 
white, mildly pungent, crisp and tender. Pull at 
- first maturity to avoid pithiness. 
SAXA | 
20 Days—The ideal radish for forcing in the hotbed 
Wy 
and greenhouse. It is the earliest of the forcing rad- 
_ ishes and a popular variety with both truckers and 
ee 
private gardeners. It is also used for garden or field 
planting. Roots bright scarlet, round, small and with 
a very short top; flesh white, crisp and sweet. 
Scarlet Globe Radish 
EARLY SCARLET GLOBE 
24 Days—This is our Special strain of Early Scarlet 
Globe Radish which has proven to be outstanding in 
trial against any other strain of Scarlet Globe. 
Especially grown for the critical market gardener 
who insists on the right proportions in shape, color 
and size of top for bunching. By selection and breed- 
ing the seeds are grown from carefully selected 
roots to keep the stock uniform in shape and color. 
Roots a bright scarlet, olive shape with medium 
top and thread-like tap root. Flesh white, brittle, 
very sweet and tender. 
DEEP SCARLET TURNIP 
26 Days—One of the most desirable early varieties 
for planting in the home garden. Roots rich crim- 
son-red, round, slightly flattened, with small top and 
tap root, 1 in. in diameter; flesh pinkish-white, crisp 
| and mild. 
CRIMSON GIANT 
28 Days—The home gardener and trucker will find 
_this turnip-shaped radish equally desirable for forc- 
45 
ing or outdoor planting. It is twice the size of any 
early sort and remains in perfect condition for sev- 
eral days after pulling. Roots a deep crimson, glob- 
ular, 1 to 1% ins. in diameter. Flesh white, firm but 
‘tender, crisp and sweet flavored. 
WHITE BOX 
28 Days—The very .best white variety for early 
forcing or outdoor planting. Roots round, slightly 
turnip-shaped, 1144 ins. in diameter. Flesh white, 
crisp, tender and very mild. Does not get pithy and 
remains solid a long time. 
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