























WM. HENRY MAULE, PHILADELPHIA, PA. Vegetable Seeds—91 


TENNESSEE SWEET POTATO.—Medium 
Sized, pear Shaped, slightly ribbed. Color, creamy 
white, sometimes lightly striped with green. 
Fiesh light colored, fine grained, dry and of a 
superior flavor, and when cooked resembling a 
sweet potato in taste. A good keeper. Pkt., 
10 cts.; 02z., 15 cts.; 4 lb., 40 cts.; 1lb., $1.25. 



















CASHAW OR CROOKNECK PUMPKIN. 



CASHAW.—AIlso known as Crookneck. One 
of the widely popular varieties. Two feet long, 
light colored. Flesh yellow, solid, sweet; excel- 
Jent for pies. Has little interior cavity, being 
almost solid flesh. Pkt., 5 cts.3; oz., 10 cts.; 
\\ 14 Wb., 30 cts.; Lb., $1.00. 
JAPANESE PIE.—A high quality pumpkin 
| of Japanese origin. The flesh is very thick, of 
a rich salmon color, fine grained, dry and sweet. 
Seed cavity small. Of medium size, early, very 
productive and a good keeper. Highly desir- 
able as apie or cooking pumpkin. 
Pkt., 5¢.; 02., 10¢.5 14 Ib., 30c.3 lb., $1.00. 
WINTER LUXURY.—A superior pie pump- 
kin, enormously productive and of medium size. 
Shapeslightly oval about ten inches in diameter. 
Color, golden russet, finely netted. Flesh, deep 
golden, sweet and tender. An excellent winter 
keeper. Packet, 10 cents; ounce, 15 cents; 
14 pound, 40 cts.; pound, $1.25. 
GOLDEN OBLONG.—The outer color is 
eolden orange. The flesh is yellow, dry, sweet 
and excellent for pies. Skin is thin but tough. 
A good winter keeper. Packet, 5c.3; oumce, 
TENNESSEE SWEET POTATO PUMPKIN. 10c.; 4 pound, 25c.; pound, 75c. 







































































































Te In brisk demand in the markets at all seasons of the year, especially in winter and spring. Seed pods sometimes pickled. 
iY iS CULTURE.—Sow in ground well enriched with rotted manure. Quality depends on quiekness of growth. The proper tempera- 
§ ture is 40° to 65°. Good ventilation is necessary if grown under glass. The seed should be sown shallow; 1 ounce to 100 feet of 
drill, or 8 to 10 pounds per acre. Thin tol inch apart for Small varieties and 3 or 4 inches for the large varieties. Radishes will mature in from 
'3to5 weeks. They mature most rapidly when standing well apart. 























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MAULB’S 1834 
or ALL YEAR ROUND RADISH. 
This high-bred white radish, which I introduced to the public a number |; 
of years ago, was brought to America in 1834 by a German gardener. It |}: 
is now most widely known under the name of 1834. It isofa beautiful ivory | 
color, and of crisp, brittle texture. That it has been in favor for two-thirds 
of a century is proof of its extra good quality, and I wish to say that my 
seed has always been from one and the same grower, and still maintains 
its original excellence. The shape is shown in the illustration. It is 
truly a radish of fixed habit, with an unusually long and well-known 
pedigree. Itis solid in character, and conspicuously uniform in growth 
and size. Adapted to every season; to forcing as well as to open air 
culture. Pkt., 10 cts.; 20 cts.; 14 Ib., 59 cts.; ib., $1.50. 
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MAULE’S 1834 OR ALL YEAR ROUND RADISH. 
(Grows as uniform in shape and size as peas in a pod.) 
Crimson Giant Radish. 
This is a new early turnip-shaped radish, double the size of any of 
the early turnip-shaped type, and equally suitable for forcing or early 
planting out of doors. It isarapid growing sort, developing roots of 
a beautiful deep crimson color, which vary in shape from round to 
almost oval, and often measure from 6 to 7 inches in circumference. 
~ The flesh is the purest white, mild in flavor, firm and crisp, and 
entirely free from the hollow or pithy centre. Good for market gar- 
deners, for forcing or open ground culture. 
Packet, 5 cents; ounce, 10 cents; 
4 pound, 30 cents; pound, $1.00. 


























“CRIMSON GIANT RADISH. 

