22——___________ ROYAL QUALITY SEEDS——_@_—\____—- 
den. Fruits round, flattened at the ends and 
slightly ribbed; both skin and flesh of deep 
orange-yellow color; the flesh is exceedingly 
thick and of high quality. Weight, 6 to 8 
pounds. 
TENNESSEE SWEET POTATO — Fruits 
are pear-shaped, 14 inches long and 10 inches 
in diameter, maturing in 110 days; weight, 
12 to 15 pounds. Skin is creamy white with 
light green stripes, flesh is yellow with a de- 
liightful sweet potato flavor. 
© 
WHITE CUSHAW (Jonathan) — Bears 
fruit from 2 to 4 feet long, with crookneck. 
Shell is hard, a creamy white, with solid yel- 
low flesh. A very fine selection. 
RADISH 
CULTURE—Sow seed as early in spring as 
the ground can be worked, % inch deep, in 
rows 12 to 18 inches apart. Seed should be 
sown thinly, and if plants come up closer than 
1 inch, they must be thinned out. Sow at in- 
tervals for succession until about the middle 
of May when the long sorts should be sown; 
about July 1, the winter varieties. One ounce 
will sow 100 feet of drill; 8 to 10 pounds per 
acre. 
ROUND VARIETIES 
CRIMSON GIANT, 30 Days—tThis variety 
grows twice the size of the other round sorts, 
1 to 1% inches in diameter. The flesh is crisp 
and mild, as of the smaller sorts. Remains 
edible a long time. 
EARLY SCARLET TURNIP—An old sort, 
well known, round, crisp and brittle. The skin 
is of a rich, scarlet color, while the flesh is 
pure white, and always tender, mild and sweet. 
It has a small, short top, and is well adapted 
to open air culture or to forcing under glass. 
In favorable weather and in good soil it will 
mature in 25 days from the sowing of the seed. 
It is extensively used by market gardeners. 
EARLY SCARLET GLOBE, 28 Days—The 
roots of this variety are slightly olive-shaped, 
a rich bright scarlet in color; flesh white and 
tender. We especially recommend this to gar- 
deners as a large, first early forcing radish. 
It is also very desirable for first early plant- 
ing outdoors. 
FRENCH BREAKFAST, 25 Days—French 
Breakfast is a beautiful radish of true ob- 
long or olive shape. The color of the skin is 
bright carmine, shading to clear white in the 
lower portion. The flesh is white, firm, and 
crisp; juicy, mildly pungent, and tender. It 
is well adapted for forcing in the greenhouse 
and hot-bed. Matures quickly outdoors. 
SCARLET TURNIP WHITE TIPPED, 25 
Days—tThe upper part of the radish is a crim- 
son red and the lower part a snowy white. 
They not only make an attractive appearance 
bunched but are as good as they look. 
SPARKLER WHITE TIPPED, 28 Days— 
Much the same as the Scarlet Turnip White 
Tipped except that the white area is more 
pronounced. Tops are small and the roots al- 
most globe-shaped, with bright scarlet color 
and a pronounced white tip. The quality is 
excellent and is recommended for both home 
and market garden. 
LONG RADISHES 
Icicle Radishes 
ICICLE, 30 Days — Grows more popular 
every year. It can be used as a summer radish 
or forced in frames. The roots are 4 to 5 
inches long and % to % inch in diameter. 
They mature earlier than any of the other 
white radishes, and are very attractive, being 
pure white, almost transparent, and very 
tender. 
LONG SCARLET, SHORT TOP (Cincin- 
nati Market)—This is a standard, most excel- 
lent sort, either for the home garden or mar- 
ket. Tops short and comparatively small. 
Roots smooth, slender, uniform in shape and 
a very attractive bright red in color. It ma- 
tures beautiful radishes, which are always 
brittle and sweet, in 25 days from the sowing 
of the seed. It is undoubtedly the standard 
long red variety that will withstand the hot 
dry weather and remain firm and crisp and 
of fine flavor. 
WHITE STRASBURG—A white radish, of 
large size, often growing 4 to 5 inches in 
severe heat. This variety keeps continuously 
crisp and tender for a long time. The home 
and market gardeners’ favorite summer rad- 
ish. Ready to use in about 45 days. 
FALL OR WINTER RADISHES 
CHINA ROSE (Scarlet China), 50 Days— 
Sown in the fall, the seed will produce 5-inch 
