Long Salmon

No. 1238. - This is similar to the scarlet variety and appears about the same time.

Long Purple

No. 1239. - The root is long, considerable of it growing above the ground. The skin is deep purple in color, and the flesh is white, and of good flavor. If the seeds are sown in drills, the same as mustard, they will bring forth large green leaves, which can be used in small salads.

Early Black

No. 1240. - The bulb is nearly spherical, but tapers slightly, being similar to the gray turnip-rooted. The skin is rough, wrinkled, and of a dull black color, and the flesh is white, solid and piquant in flavor.

Early Long Purple

No. 1241. - This is a small and early sub-variety of the long purple.

Early Scarlet Turnip-Rooted

No. 1242. - The bulb is spherical, though flattened slightly, and often bursts longitudinally before attaining its full size. The skin is of a deep scarlet color, and the flesh is rose colored, crisp, mild and pleasant.

Early White Turnip-Rooted

No. 1243. - This is an excellent variety, similar in form to the scarlet-rooted, but smaller. The skin and flesh is white.

Gray Olive-Shaped

No. 1244. - This is similar to the scarlet olive-shaped. The skin is gray and the flesh is white, crisp and well flavored.

Gray Turnip-Rooted

No. 1245. - This is generally round, though sometimes irregular in shape. It grows large and becomes hollow, and therefore should be eaten when young. The skin is mottled with greenish-brown, and is often marked with transverse white lines. The flesh is mild and of a greenish-white color, but not very solid.

Autumn And Winter Radishes

No. 1246. - These varieties may be sown from the middle of July to the middle of August. The soil should be made light and pliable and should be watered well in dry weather. Radishes may be obtained in September and October direct from the garden. For winter use the roots should be harvested before the ground freezes, and should be packed in earth or sand, out of danger from frost. They should be immersed in cold water before being used. They are served as salad, the same as the spring or summer varieties.

Large Purple Winter

No. 1247. - This is a sub-variety of the black Spanish, and resembles it in shape and character. The skin at first is black, but when washed assumes a beautiful purple color.

Black Spanish

No. 1248.- The bulb is pear-shaped, having a long top root, which at first is slender and somewhat cylindrical in form, it swells, however, as it advances in age, and finally attains a large size, being sometimes ten inches in length and four inches in diameter. It is one of the latest and hardiest varieties, being excellent for winter use. The skin is rough and nearly black, and the flesh is white, solid and pungent.

Long Black Winter

No. 1249. - A small sub-variety of the black Spanish. The root is long and tapering.

Long-Leaved White Chinese

No. 1250. - The root is of fusi-form, about five inches long and an inch in diameter. The skin is white and of fine texture, and the flesh is white, crisp, finely grained and pungent.

Rose Colored Chinese

No. 1251. - The bulb is somewhat cylindrical and terminates in a long slender top root. The skin is fine and of a light rose color, and the flesh is firm and piquant.

Winter Spanish

No, 1252. - This variety succeeds best in light sandy soil. The roots are somewhat fusi-form, though sharply conical at the base. They sometimes measure eight inches in length, and three inches in diameter. The skin is white and wrinkled, being tinged with purple when exposed to the sun. The flesh is white, solid and pungent, though it is milder than that of the black Spanish.

California Mammoth White Winter

No. 1253. - A mammoth white-fleshed winter Radish of excellent quality.

Red Radishes, For Relishes

No. 1254. - Radishes can be obtained in the Southern and Pacific States all the year round in the open air, and may also be obtained all the year in the Northern States when grown in hot-houses. Use only those that are solid, cut off the green top leaves, leaving only the small ones attached. Then scrape or slice the Radishes and put them in relish dishes on finely cracked ice or in cold water.

Black Radishes For Relishes

No. 1255. - Peel them and slice them finely. Sprinkle salt over them one hour before serving, then press out the moisture and serve them in small relish dishes.

Radishes For Garniture

No. 1256. - Radishes are largely used for garnishing salads, being cut into shapes resembling flowers. The black Radishes are used in green salads.

The Oil Radish

No. 1257. - This is a variety of the common Radish, principally cultivated for its seeds, which yield an oil. It is superior to the rape seed oil and is more difficult to extract. It is cultivated extensively in China and the Southern States. The plant produces more seed pods than the common Radish.