60 



JOHNSON & STOKES, PHILADELPHIA 





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PARISIAN" LONG STASDISG SPINACH. 



New Spinach-Parisian Long Standing, 



This new French Spinach has been thoroughly tpsted by 

 ourselves and many of our best market gardeners, and is 

 pronounced by all the best Spinach they have ever grown. 

 It differs from the ordinary long standing in its broad and 

 heavy dark green leaves, which have the true Savoy appear- 

 ance. It will stand fully two weeks longer than this or any 

 other variety without running to seed, making it by far the 

 most valuable for spring planting. For wintering over it has 



Sroven hardier than the famous American Savoy or 

 tloomsdale, coming out from under the snow mth its dark 

 green le^wes in prime condition. Pkt., 5c.; oz., lOc; K 'b., 

 15c.; lb , 40c.; 10 lbs. and over, 35c. per lb., bv express. 



NORFOLK SAVOY. A large curled varietv, with 

 thick, fleshv le»ve<. Pkt.. 5c.; oz., 10a; }i lb., 1.5c.; lb., 30c. 

 LONG-STAXDrSG PKICKXT. This new variety is 

 very hardy and a wonderful improvement on the old prickly 

 spinach. It is one of the best for spring sowing and is equally 

 desirable for summer. It gives a large weight of thick, 

 tender leaves, and remains a long time in condition for use. 

 Pkt., 5c.; oz., lOc; Mlb., 1.5c.; lb., 35c. 



XEW ZE.AX.i5rD SPrVACH. (Tetragonia Expansa.) 

 Produces leaves in great abundance throughout the entire 

 summer, succeeding ^vhere the ordinary spinach would not 

 even grow. Sow in May where the plants are to stand. Pkt., 

 5c.; oz., lOc; % lb., 30c.; lb., 90c. 



PARIS tOXG-STAXDrSG SPIXACH, THE 

 HARDIEST AXD BEST. 



Henry Sander, Paducah, Ky., writes : " Your Paris Long- 

 standing Spinach is most excellent; too much cannot be said 

 In its praise; it stood over twelve weeks ^vithout running to 

 seed. It is by far the hardiest and best we have ever grown." 



Squash. 



One ounce will plant twenty to forty hills, according to 

 size of seed. Four to six pounds will plant one acre. 



CHICAGO AYARTED HUBBARD (Xew). See Novel- 

 ties, page 13. Pkt., 5c.; oz., lOc; % lb., 25c.; lb., T-5c. 



XEAY MAJmOTH WHITE BUSH, SCALLOPED. 

 An improved strain of the well-known 'White Bush, or Patty 

 Pan Squash, grrowing uniformly to twice tlie size. They 

 ripen early; skin a h;indsome white color, and ■wonderfully 

 productive. Pkt., oc: oz., 10c.; }4 lb., 20c.; lb., fiOc. 



EARLYTYHITE SCALLOP BUSH, or PATTY PAN. 

 A popular varietv, grows to large size, and bears an abund- 

 ant crop. Pkt., 5c.; oz., lOc; '4 lb., 15c.; lb., 50c. 



Early Golden Bush. Similar to the preceding, but of 

 a deep orange color. Pkt., oc; oz.,10c.; K lb., 20c.; lb. , 60c . 



?>ETY GOLDEN CUSTARD, or BIAM3IOTH YEL- 

 LOTY BUSH. The largest of all the scalloped sorts, attain- 

 ing a diameter of two feet under good cultivation, and very 

 productive. Color, deep golden vellow; unsurpassed in 

 qualitv. Pkt., 5c.; oz., lOc; ^4 lb., 25c.; lb., 70c. 



NEAY GIANT, or SLOEttOTH SUJDIER CKOOK- 

 NECK. This new squash is not only earlier than the com- 

 mon variety, but gro'ws uniformly to twice the size, frequently 

 over two feet long. 'Wliat few have been grown for market 

 thus far have realized the growers a handsome profit, selling 

 "three to one" compared with the old sorts. Pkt., 5c.; oz., 

 lOc; 34 lb., 25c.; lb., 75c. 



LONG GREEN SIDHJEER CROOKNECK. It seems 

 strange that this valuable squash should be so little known 

 outside of Philadelphia market gardeners, who grow it 

 largely with great profit, as it is preferred to all other sum- 

 mer squashes in our markets. They have a dark green skin, 

 slightly striped ^vith lighter shades of green and yellow, are 

 very productive and of the finest quality. As a squash for 

 frying they are unequalled, being superior in flavor to egg- 

 plant. Thev are also delicious when made into fritters. 

 Pkt., 5c.; oz., lOc; K lb., 2.5c.; lb., 75c. 



THE SCdEET l^tlT SQOflSH. 



This new squash originated with Mr, Paynter Frame, of 

 Delaware, who has been instrumental in getting up many 

 valuable new varieties. Mr. Framesays it is the onlysquash 

 that is absolutely borer-proof the squash-borer having never 

 been known to touch it. even when all other varieties were 

 affected. It is of fine medium size and form, asnianj'aseight 

 having been grown on a single vine. When only half grown 

 and cooked green, as sumnjer squashes, they are drv', fine 

 flavored, and most delicious eating. Cut in slices and fried, 

 like egg-plants, they can hardly be distinguished from that 

 excellent vegetable! but their greatest value consists in 

 being used as a winter squash. 'When pulled before frost, 

 laid away in a dry room or cellar, they will keep sound and 

 sweet the whole ■winter through. For naaking pies, custards, 

 etc., their beautiful yellow flesh possesses a dry, rich, sweet 

 flavor, even vrithout the use of sugar. Pkt., 5c.; oz., lOc; J^ 

 lb., 25c.; lb., SOc. 



■VYHITE PINEAPPLE. This new variety has attracted 

 much attention, owing to its peculiar shape. The skin and 

 flesh are of a pure creamy ■white color, flesh fine grained and 

 of excellent flavor, resembling the cocoanut when made into 

 pies or custards. They can be used any time during growth, 

 and after maturing make an excellent autumn and winter 

 sort. They are remarkably strong growers, each vine pro- 

 ducing generallv from ten to fifteen perfect fruits. Pkt., 5c.; 

 oz., lOc; Ji lb.,"20c.; lb., 65c. 



SIBLEY, or PIKE'S PEAK. The shell is pale green 

 in color, very hard and flinty, but so very thin and smooth 

 as to occasion the least possible waste in b:iking. The flesh 

 is solid and thick, a vivid brilliant orange color, dry and of 

 a rich, delicate flavor. They range in weight from eight to 

 eleven pounds. Vine remarkably vigorous, and ripens its 

 fruit simultaneously with the Hubbard. In productiveness 

 the new Sibley Squash is decidedly superior to both the 

 Hubbard and Marblehead, and ripens its fruit so evenly that 

 nearly the whole crop may be gathered at one picking. In 

 its keeping qualities itexcels, remaining, in a good dry cellar, 

 perfectly sound until the last of March. Pkt., 5c.; oz., 10c.; 

 34 lb., 15c.; lb., 40c.; 5 lbs. and over, £5c. per lb. 



PHOTOGRAPH OF FAXON SQUASH. 



THH FAXOH SQUASH. 



This new squash, originally from Brazil, is highlypraised 

 by all who have grown it. We have grown it for three years 

 and find some variation in color in tlie different shades of 

 green and orange. To compensate for this apparent admix- 

 ture, ■we find it ■wonderfully prolific and unsurpassed in table 

 and keeping qualities. Mr. E. L. Coy. of Wasliington 

 County, New York, well known as alarge squash grower and 

 a veteran authority on such subjects, writes of it as follows: 

 "I have had the Faxon Squash in my hands ever since its 

 sale by B. K. Bliss. The difl"erence in color is evidently a 

 permanent characteristic of the variety, as all attempts to 

 improve it in that direction have been failures. I find it to be 

 the most productive of any variety of winter squash that I 

 have ever tested. It is also the best keeper, as well as the 

 very best table variety that I have ever seen. Unlike all 

 other kinds, they are all dry and rich without regard to size, 

 color or time of ripening. Its strong characteristics are earli- 

 ness, long-keepujg qualities, very superior table quali- 

 ties." Pkt., 5c.; oz.,10c.; 341b., 20c.; lb., 50c.; 51bs. and over, 

 45c. ■per lb. 



