78 
THE MAULE SEED BOOK FOR 1906 
soil. 
PUMPKINS. 
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. | 
Jlighly desirable as a pie or cooking pumpkin. | 
Pkt., 10 ets.; oz., 15 cts.; 44 lb., 40 cts.; lb., $1.25. 
LARGE CHEESE.—Thesameas Kentucky 
Field. A large, round, flattened pumpkin, with 
broad ribs. Often attains a diameter of two 
feet. Color, creamy buff. The flesh is yellow. 
Superior to ordinary field pumpkin; fit for | 
table as weil as stock. Packet, 5 cents; ounce, 
10 cents; 144 pound, 15 cents; pound, 50 cents. 
HUNDRED- 
WEIGHT 
CULTURE.—Pumpkins will grow almost anywhere, but rejoice inrich 
In many varieties the size and weight depend almost whoily 
: on culture and fertility of the land. 
good for pies; other sorts are fit only for feeding livestock. Plant in hills 8xs feet. 
tour pounds of seed per acre; one-fourth pound tor seventy-five hills. Putseed in ground in May. 
TENNESSEE 
SWEET 
POTATO. 
Many pumpkins are exceptionally 
Use three to 
SUGAR PUMPKIN. 
SUGAR PUMPKIN.—Also called Sweet | 
Pumpkin. This is the pumpkin from whieh | 
the celebrated Yankee pumpkin pie is made. | 
It is small, being about 10 inches in diameter, | 
but of best character. It has a deep orange | 
yellow skin and fine grained flesh; handsome | 
and an excellent keeper. It is prolific and | 
inevery way desirable. Itcannot be excelled 
| 
| 
as a table pumpkin. The average weight is 
about 5 pounds. A sure cropper and excel- 
lent for marketing, as it isof convenient size. 
Pkt., 5 cts.; 0z., 10 cts.; 144 lb., 25 ets.; 1b., 75 ets. 
TENNESSEE SWEET POTATO.—Medium 
| sized, pear Shaped, stightly ribbed. Color, creamy 
white, sometimes lightly striped with green. 
Flesh light. colored, fine grained, dry and of a 
| Sweet potato in appearance and taste. A good 
CASH EMBO CREOKNECK | keeper. Pkt., 10 Giae oz., 15 cts.; 4 1b., 50 cts. 
CASHAW.—Also known as Crookneck. One of the 
widely popular varieties. Two feet long, light colored. 
Flesh yellow, solid, sweet ; excellent for pies. Has little 
interior cavity, being almost solid flesh. Pkt., 5 cts.; 
0z., 10 cts.; 44 1b, 25 cts.; lb., 75 cts. 
GOLDEN OBLONG.— The outer color is golden 
orange. The flesh is yellow, dry, sweet and excellent 
for pies. Skin is thin but tough. A good winter 
keeper. In length it is about 16 to 18 inches; diameter 
7Tto8inches. Packet, 5 cents; ounce, 10 cents; 144 pound, 
25 cents; pound, 75 cents. 
CONNECTICUT FIELD.—The ordinary round yel- 
low field pumpkin. Valuableasastock food. The most 
popular ‘cow pumpkin” in the vicinity of Philadelphia. 
A sure cropper and good keeper; very pro- 
lific. Adapted to growth in corn fields. 
PKt., 5 cts.; 0z., 10 cts.; 14 1b., 15 cts.; 1b., 50 ets., 
postpaid. By express, 
pk., $1.25; bu., $4.50. 
MAULE’S YELLOW 
SWEET POTATO 
PIE.—(See yellow 
SSS 
pages.) 
CONNECTICUT FIELD. 
H 
Prize Potiron. Seed saved only from specimens 
of 200 to 259 pounds. 
Salmon, decidedly handsome. 
comment at fairs. 
i Speciniens the price is necessarily high. 
The flesh is fine-grained and sweet, and of a bright yellow 
color, making it a high-quality table or pie pumpkin. 
Hundred-W eight 
It contains comparatively few seeds, and as I save only large 
Packet, 15 cents ; 2 packets, 25 cents. 
MAULE’S PRIZE POTIRON. (The 248!4-pound pumpkin.) 
MAULE’S PRIZE POTIRON.—-A prize winner. Grows 
to immense proportions. Flesh bright yellow, fine grained 
and of good quality. The outer skin is salmon colored. Not- 
withstanding the great size of this variety it is excellent for 
making into pies. One of my customers secured a premium 
on a specimen weighing 2484 pounds. Another customer 
grew a Potiron pumpkin weighing 230 lbs. Seed crop very 
short, in fact, almost a failure. Packet, 10 cts.; ounce, 25 ects. 
This 
is the pumpkin to plant for show purposes, as it not infrequently attains a record 
weighing over 100 pounds. 
The outside is a dark 
invariably wins favorable 
| Superior flavor, and when cooked resembling a - 
