N EW AN D VAteU A EliE 



VARIETIES. 



Variety the source of joy below 



From which still fresh revolving blessings flow.'^ 

 It is with both pride and confidence that we offer the following novelties. The record of each variety has 

 been carefully investigated and we sincerely believe that one and all will prove decided acquisitions to their re- 

 spective classes. Scores of miscalled novelties" are yearly foisted upon the pubhc, only a small percentage of 

 which possess any real superiority over well-known kinds and after the fii'st disappointing trial sink into oblivion. 

 The splendid new varieties here brought together possess such important features of merit and individuality as to 

 insure the speedy and permanent adoption of them as standards. We urge all to make a trial of as many of these 

 veritable gems as they have facilities for growing. [Ve send all by mail at prices named unless otherwise noted. 



THE FAXON SQUASH. 



A distinctive feature of this squash is that the ripe squashes vary in color, some of them being pale yellow 

 with still paler yellow stripes in hollows; while others are jrreen, mottled and faintly striped with a lighter green. 

 {See colored illustration on cover). In this respect it is different from all other varieties, and after years of 

 careful trial we have found that it follows its type absolutely true. We offer it as a distinct new vegetable. 



The flesh is a deep orange yellow, cavity very small and seeds few; the special peculiarity, however, is that, 

 while uncooked it appears to have a shell like other squashes; when cooked there is practically none, the shell or 

 inedible part being only about as thick as a sheet of writing paper. It is the best squash we ever tasted— siveet 

 and very dry— and for squash pies it must be tried to be appreciated. A trial vsall convince all of its gi'eat value. 



It matures early and can be used as a summer squash. It is the best winter variety we know, being a 

 very late keeper. We have repeatedly had specimens of it in our cellar in perfect condition in April and May. It 

 is the only squash we ever saw in which every specimen is of superior quality without regard to size or whether 

 it is ripe or green. This is a very desirable feature, as many squashes (the Hubbard especially) must be thoroughly 

 ripe before frost, or the crop is lost. It is not so with "The Faxon Squash;" every specimen can be used. 



\ cry early, enormously j^rodiictire, of medium size and the best possible quality; we fully believe that 

 this new variety is destined to become a standard amongst squashes both for home use and market purposes." 



The above is the desci'iption of the M. B. Faxon Co., who developed this noble vegetable and of whom we 

 purchased the entire stock of seed, together with their entii-e seed business. We have tested it ourselves and find 

 it of the very superior quality claimed by them. Mr. M. B. Faxon further informs us it is such a remarkable 

 keeper that he has specimens in perfect condition, grown in 1893, and which have been kept in an ordinary cellar 

 without any special treatment or care. Also, that unlike other squashes, the Faxon is fit for use when no larger 

 than one's two fists — rendering it an all-the-ycar-round variety and the earliest sqiiash of good variety. 



A famous squash specialist, and the best authority upon the squash in the world, wrote us recently after 

 having grown the Faxon for five years, that it is by far the finest in quality and the best in every way of any 

 squash yet produced. With the Faxon no one needs any other variety; for it is the best early, the best late, the 

 best keeper and best in quaUty, and for all purposes all the time. It gives the grower the finest of squashes 

 throughout the entire year. 



Price, packet, 10c; 3 pkts. for 25c; oz., 20c; X lb., 60c; pound, 12.00. 



