lines all continued to segregate for 

 roots with yellow flesh. Cooking tests 

 were made of both the white and 

 )ellow rutabagas grown in 1956. 

 Critical judges evaluated the roots of 

 several breeding lines, both white and 

 yellow, for tender flesh of good flavor. 

 Seemingly, the bright red color of 

 these rutabagas should add to their 

 attractiveness for display in the re- 

 tail markets or on roadside stands, 

 particularly so when the roots have 

 been waxed. Several of the breeding 

 lines are exceptionallv vigorous and 

 produce round or heart-shaped roots 

 eight to ten inches in diameter. Such 

 large roots may be especially desir- 

 able for use where rutabagas are 

 peeled, cubed, and prepackaged in 

 polyethylene bags. 



From the standpoint of genetics, 

 it is of interest that the white-flesh color of the roots must have come 

 from either the Chinese cabbage or the red cabbage as only true-breeding, 

 yellow-fleshed rutabagas were used in the breeding work. Also the in- 

 tensified red, external root color must have been derived in part from 

 the red cabbage. 



A high-qualit>. rod rutabaga growiiijj 

 in a pot in the greenhouse for seed 



Orange Buttercup Squash 



The Orange Buttercup squash — an early, crown-setting, high-quality variety. 



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