WM. HENRY MAULE, PHILADELPHIA, PA. 
562 TENNESSEE SWEET POTATO.—Me- 
dium sized, pear shaped, slightly ribbed. Color, 
creamy white, sometimes lightly striped with 
green. Flesh light colored, fine grained, dry and 
of a superior flavor, and when cooked resembling 
a Sweet potato in taste. A good keeper. 
Pkt., 10c.; oz., 15¢.; 4 Ihb., 40c.; Ib., $1.50. 
Vegetable Seeds—81 
NY ‘' SES 
CASHAW OR CROOKNECK PUMPKIN. 
563 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.3; o2., 10 
cts.; 4 Ib., 30 cts.; 1b., $1.00. 
564 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. High- 
ly desirable as a pie or cooking pumpkin. : 
Pkt., 5c.3 0z., 10c.; 14 1b., 30c.; Ib., $1.00. 
565 WINTER LUXURY.W—A superior pie 
_ pumpkin, enormously productive and of medi- 
Z umsize. Shape slightly oval about 10 inches in 
e diameter. Color, golden russet, finely netted. 
Flesh, deep golden, sweet and tender. An excel- 
jent winter keeper. Packet, 5 cemts; ounce, 
10 cents; 14 pound, 25 cents; pound, 75 cts. 
566 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. Packet, 5c.3; ounce, 
10c.; 14 pound, 25c.; pound, 75c. 
TENNESSEE SWEET POTATO PUMPKIN. 
In brisk demand in the markets at all seasons of the year, especially in winter and spring. Seed pods sometimes pickled. 
CULTURE.—Sow in ground well enriched with rotted manure. Quality depends on quickness of growth. The proper tempera- 
Sow seed 44 inch deep in the early spring in rows 12 to 18 
Cultivate frequently. One ounce to 100 feet of drill, or 8 to 10 pounds per acre. 
Radishes will mature in from 3 to 5 weeks. 
RADISH. ture is 40° to 65°. Good ventilation is necessary if grown under glass. 
inches apart; for a succession sow every 10 days. 
apart for small varieties and 8 or 4 inches for the large varieties. 
Thin tol inch 
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s1 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 thename of 1834. It isof a beautiful ivory 
color, and of crisp, brittle texture. That it has been in fayor 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. Itissolid 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.; 0z., 15 cts.; 14 1b., 40 cts.; lb., $1.50. 
MAULE’S 1834 OR ALL YEAR ROUND RADISH. 
(Grows as uniform in shape and size as peas in a pod.) 
» Crimson Giant Radish 
p= 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 
S entirely free from the hollow or pithy centre. Good for market gar- 
deners, for forcing or open ground culture. 
Packet, 5 cents; ounce, 15 cents; 
lf pound, 40 cents; pound, $1.25. 
Sn MTT! 
CRIMSON GIANT RADISH. 
