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N EW AN b MAteluia^ 



Variety the source of joy below 



VARIETIES. 



Fi^om which still fresh revolving blessings flow7>^^ 



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

 been carefully investigated and we sincerely beheve that one and aU T^ill prove decided acquisitions to theii- re- 

 spective" classes. Scores of miscaUed ''novelties" are yearly foisted upon the pubhc, only a smaU percentage of 

 which possess any real superiority over weU-known kinds and after the fii-st disappointing trial sink into obli^don. 

 The splendid new varieties here brought together possess such important featui-es of merit and individuaUty as to 

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

 veritable gems as they have facilities for growing. We send all by mail at prices named unless otherivise noted. 



THE FAAON SQUASH. 



C.S 



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 green, 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. TTe offer it as a distinct new vegetable. 



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

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

 inedible part being only about as thick as a sheet of wi-iting paper. It is the best squash we ever ta.ste&— sweet 

 and vei-y d?'y— and for squash pies it must be tried to be appreciated. A ti'ial vdW convince all of its great value. 



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

 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 f eatm-e, 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. 



Very early, enormously ^Jvoductive, 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 description 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 fiml 

 it of the very superior quality claimed by them. Mr. M. B. Faxon fm-ther 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 

 Avithout 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 a//-f/i('-(/c(o--/ ouHrf variety and the earliest squash of good variety. 



A famous squash specialist, and the best authority u])on the squash in the world, wrote us recently after 

 having grown the Faxon for five years, that it is by far the finest in quahty 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, tbe best late, the 

 best keeper and best in quahtj-, and for aU pm-poses aU the time. It gives the grower tbe finest of squashes 

 throughout the entrre year. 



Price, packet, 10c; 3 pkts. for 25c; oz., 20c; X lb., 60c: pound, §2.00. 



