RADISH—Continued 
French Breakfast 24 days 
Roots—Oblong and blunt with small tap 
root, skin rose-scarlet with a white tip, 
flesh white and tender. Interior texture 
more coarse than most early radish. 
Tops—Medium, 5-6 inches. 
Popular for home garden but does not 
stand long before becoming pithy. Suit- 
able for forcing under glass. 
Long Scarlet Short Top 30 days 
Roots—5-6 inches long, smooth, slender, 
tapering, skin very deep scarlet, flesh 
white and firm. 
Tops—Medium, about 6 inches. 
An old standard long variety for home 
and market gardens. The roots grow 
partly above ground. 
Sparkler 25 days 
Roots—Almost round, skin bright scarlet 
with a pronounced white tip, flesh clear 
white, tender and crisp. 
Tops—Medium, 5-6 inches. 
The attractive appearance of this radish 
makes it very popular with the home 
gardener. 
White Icicle 30 days 
Roots—4%-51% inches’ long, smooth, 
slender, tapering, skin white, flesh pure 
white, tender, crisp and mild flavored. 
Tops—Medium short, 5-6 inches. 
Excellent for outdoor planting or forc- 
ing under glass. A popular white vari- 
ety. 
White Icicle 
Winter Varieties 
California Mammoth White 55 days 
Roots—7-8 inches long x 2 to 8 inches, 
skin white, flesh pure white, solid and 
mildly pungent. 
Tops—Large and coarse. 
The largest of Winter radishes. May be 
used in all stages of growth and a good 
keeper. A favorite with Chinese gar- 
deners in California. 
China Rose 52 days 
Roots—6-7 inches long x 2 inches diam- 
eter at shoulder, becoming larger at 
base, skin deep rose color, flesh white, 
crisp and pungent, blunt, smooth. 
Tops—Large. 
A popular and dependable winter variety. 
By packing in sand, crisp radishes may 
be had during the winter. 
Long Black Spanish 56 days 
Roots—8-9 inches long x 2% inches in di- 
ameter at shoulder, oblong in shape, 
skin black in color and somewhat 
roughened, flesh white, crisp and pun- 
gent. 
Tops—Large, coarse cut leaved. 
Considered a good keeping winter variety. 
Rounds Black Spanish 56 days 
Roots—38%2-4 inches in diameter, round 
and black, rough skinned, flesh white, 
crisp and pungent. 
Tops—Large and coarse. 
An excellent keeping variety. 
RHUBARB or PIE PLANT 
Victoria 
Plant—Vigorous and hardy, stalks crimson shading to green towards leaf, heavy 
yielding. 
A standard garden variety. Like other rhubarb varieties plants produced from seed 
are somewhat variable. Of the seedlings the reddest-stemmed, best appearing 
specimens should be selected and transplanted and the balance discarded. 
SALSIFY or OYSTER PLANT 
Mammoth Sandwich Island 
Roots—Long and tapering, white. 
Top—Heavy and grass-like. 
Easily grown from seed. Used as a creamed vegetable and in flavoring Soups. A 
good winter keeper in storage and some of the roots also may be left in garden 
over winter and used first thing in spring. 
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