RADISH 
CuLtrurE.—Cultivated for its roots, which should always 
be eaten when quite young, as they are apt to be pithy 
and tough when full grown. It should be borne in mind 
that Radishes must have plenty of room and be grown 
quickly for shape and crisp tenderness. Sow as early in the 
spring as the ground can be worked, and every two weeks 
during the season. Thin to proper stand. A light, rich, 
sandy soil suits best. One ounce of seed will sow 100 to 
150 feet of row. 
Crimson Giant. 28 to 30 days. A large, early, round 
variety of the Scarlet Globe type, but growing nearly 
twice its size. It is later and has a Jarger top than 
Scarlet Globe. 
Early Long Scarlet. 27 days. Uniform, smooth dark 
scarlet, tapered roots 5 to 6 inches Iong, with white 
crisp flesh; small tops. A standard sort for home- 
garden and truckers. 
Early Scarlet Globe. 24 days. Globular bright scarlet 
roots only slightly elongated and medium tops with 
crisp tender flesh of fine quality. A fine greenhouse 
forcing variety. 
Early Scarlet Turnip. 26 days. An early variety with 
small top well adapted to garden or field culture, 
or for forcing. The round roots are slightly flattened, 
1 inch in diameter, and dark scarlet-red. Flesh is 
pinkish white, crisp and tender. 
Early Scarlet Turnip, White-tipped. 26 days. An at- 
tractive Radish, popular everywhere. The roots are 
nearly round, carmine-red with small white tips. 
Flesh is white, crisp and mild. 
French Breakfast. 25 days. Medium-sized Radish, 
olive-shaped, small top, of a beautiful scarlet color, 
except near the roots where it is pure white. Very 
crisp and tender. Quick growth. 
Philadelphia White Box. 28 days. The very besi 
white variety for early forcing or outdoor planting. 
Roots round, slightly turnip-shaped, 114 inches in 
diameter. Flesh white, crisp, tender and very mild. 
Does not get pithy and remains solid a long time. 
Saxa. 18 days. A popular short-topped Scarlet Globe 
type Radish both for forcing and outdoor use. The 
root is globe-shaped, of a bright scarlet color. Owing 
to its earliness and short top it is rapidly gaining 
favor. 
White Icicle. 27 days. An outstanding white Radish 
popular for home- and market-garden use. The roots 
are 5 to 51% inches long, slender, tapering. Flesh ts 
clear white, brittle and of mild flavor. 
White Strasburg. 39 days. A popular summer variety 
as It withstands severe heat. Roots 5 inches long, 
11% inches thick. Both skin and flesh white, crisp, 
and slightly pungent. 
FALL and WINTER VARIETIES 
Chinese or Celestial. 60 days. Beautiful white skin 
and flesh;6 to 8 inches long, 2% to 3 inches in diameter. 
Crisp, tender, juicy and very mild. 
China Rose Winter (Scarlet China). 58 days. Oval 
shaped, 5 to 6 inches Jong, 2 inches in diameter. 
Larger at bottom than at top. Skin deep rose, white 
tipped; flesh white. A fine winter variety. 
Long Black Spanish. 65 days. Roots 7 to 10 inches long, 
2 to 3 inches thick. Black skin; white flesh. Fine 
keeper. 
Round Black Spanish. 60 days. Roots round, some- 
times top shaped, 2 to 3 inches in diameter. Black 
skin; white flesh. 
SORREL 
Narrow Leaved. 60 days. The best variety to use for 
spring salads, soups or cooked like spinach. The 
leaves are long, slender, attractive bright green, 
slightly acid in flavor but a palatable, healthful 
green. 
Radish, White Icicle 
RAPE 
CuLTURE.—Sow 6 to 8 pounds per acre broadcast; 3 to 
4 pounds in drills, 18 to 24 inches apart in the row. Makes 
cheap, quick pasturage for poultry and all livestock. 
Dwarf Essex. 42 days. Wonderful yielder for forage. 
Should have more general cultivation, for this would 
add largely to the profits of American farmers. Fine 
pasture for swine, cattle, and sheep. Especially 
valuable for green manuring. This plant thrives 
best in cold weather. 
RHUBARB 
CULTURE.—Sow the seed early in the spring in rows 18 
inches apart. Thin the seedlings to stand 7 to 12 inches 
apart in the row. The following spring transplant to a 
permanent location, spacing them 3 to 4 feet apart. Cover 
the crown with 3 to 4 inches of soil. If properly taken care 
of, will last four or frve years. 
Linnaeus. Stalks are light green and scarlet in color and 
grow quite large. 
Victoria. Broad, thick, tender stalks deeply shaded red. 
A heavy yielder and strong, upright grower. Fine 
variety. 
SALSIFY or OYSTER PLANT 
CutturE.—The Oyster Plant succeeds best im light, 
well-enriched mellow soil, which, previous to sowing the 
seeds, should be stirred to a depth of 18 inches. Sow the 
seed in drills 1 foot apart and 1 inch deep, thinning out 
the young plants to 4 inches. A supply for winter use 
should be taken up and stored like carrots. Those remain- 
ing will suffer no injury by being left in the ground until 
spring. 
Mammoth Sandwich Island. This is the largest and 
most popular variety. It grows almost as large as a 
parsnip. The root is smooth and white. When 
cooked it tastes like oysters. 
DAVID LANDRETH, Owner 
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