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Radish Grows from Selected and 
1 Oz. per 100 Ft.; 10 lbs. per Acre 
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 
the soil can be worked. As tender- 
ness depends on quick growth, 
plant in a light, rich, friable soil, 
well-manured. Sow thinly in rows 
Y% in. deep, 1 ft. apart and thin 
out seedlings to prevent crowding. 
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 
with medium top and small tap 
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 1% to % ins. 
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 a 
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—tThe ideal radish for forcing in the hotbed 
and greenhouse. It is the earliest of the forcing rad- 
ishes and a popular variety with both truckers an4 
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. 
Early Oval and 
Round Varieties 
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Transplanted Roots 
Scarlet Globe Radish 
SCARLET GLOBE—Medium Top 
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. a 
SCARLET GLOBE—Short Top 
24 Days—A choice forcing variety with short tops 
and roots the same as Scarlet Globe Medium Top. 
Ideal to use for midseason when warm weather 
forces tops or when soil conditions encourage rank 
growth. 
CRIMSON GIANT 
28 Days—The home gardener and trucker will find 
this turnip-shaped radish equally desirable for fore- 
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 14% 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, 114 ins. in diameter. Flesh white, 
crisp, tender and very mild. Does not get pithy and 
remains solid a long time. 
Prices seé page 5 39 
