Clioice yeg eta^ble Seeds. 



VIM. C, BECKERT, 



ALLEGHENY, PA. 



^Pumpkin. 



Japanese Pie Pumpkin. 



(^urbig.) 



The Squash has largely superseded the 

 Pumpkin for culinary purposes, and the lat- 

 ter is now grown principally for stock-feed- 

 ing ; yet some of the Pumpkins are so sweet, 

 juicy and fine-grained that they will always 

 considered indispensable for pies and 

 sauces. The vines require the same culture 

 as that recommended for melons, but the 

 seeds must be planted in hills much wider 

 apart; frequently they are planted among 

 corn. A pound of seed will plant from 200 

 to 300 hills. 



jARGE cheese, a favorite for cook- 

 ins, and also profitable for stock-feeding, 



as the vmes are very fruitful and the Large Tours, or Mammoth Pumpkin. 

 pumpkins quite large. Both the rind and 

 y -he flesh are orange-colored, and the quality is excellent for cooking purposes. Pkt. 5 cts., oz. locts., Jilb. 25 cts., lb. 70 cts. 

 l^S:viA.IiI« SUGAR. A small, fine-grained, sweet Pumpkin, une.xcelled for pies and sauces. Pkt. 5 cts., oz. 10 cts., Klb. 25 cts., lb. 70 cts. 

 ^blTANTTTCKET StTGAR. Of medium size, long-keeping, one of the best sorts for cooking. Skin dark green ; flesh thick, sweet, rich 



orange-yellow. Pkt. 5 cts., oz. 10 cts., Klb. 25 cts., lb. 70 cts. 

 g^^AFANESE FIE. An odd variety, with unusually fine-grained, dry, sweet flesh, havingmuch the taste of a sweet potato ; it is very 

 thick and nearly solid, the seed cavitv being quite small. The seeds are curiously marked with characters which look like Japanese* 

 letters ; the fruits ripen early, keep well, and are produced thickly. Pkt. 5 cts., oz.' 10 cts., Klb. 25 cts., lb. 70 cts. 

 •~.:^EI^_NESSEE SWEET FOTATO. A medium-sized, pear-shaped Pumpkin, which keeps well in winter and is good for making 



pies, etc. Skin and flesh cream v white, the latter of a pronounced sweet potato flavor. Pkt. 5 cts., oz. 10 cts., Klb. 25 cts., lb. 70 c. 

 -n., jfONATHAN. Another fine variety for cooking, the flesh being very sweet and rich, and not at all coarse or stringy. The large pump- 

 kins keep until very late, and are' wonderfully smooth and even-fleshed. Pkt. 5 cts., oz. 10 cts., Y^Xh. 25 cts., lb. 70 cts. 

 ^^ASHAW. A well-known variety, resembling the Winter Crookneck Squash in form. The flesh is salmon-colored and of good flavor; 



the rind light cream color, striped with green ; fruits very large ; vines productive. Pkt. 5 cts., oz. 10 cts., 5^ lb. 25 cts., lb. 70 cts. 

 I^HSAMMOTH KING. An enormous golden yellow Pumpkin, grown for stock-feeding. 

 Pkt. 5 cts., oz. 15 cts., Klb. 35 cts., lb. Si. 

 ^MAMMOTH ETAMPES. A splendid varietv for exhibition purposes. The Pumpkins 

 are immense, and the rind bright, glossy red. Pkt. 5 cts., oz. 10 cts., ^Ib. 25 cts,, lb. 70c. 

 I^ONNECTICUT FIELD. The common field Pumpkin, grown for stock-feeding. 

 Lb. 40 cts. 



s^i-^AIiPARAISO. One of the largest sorts, and yet one of the sweetest. The flesh is 

 thick, yellow, and fine-grained ; the skin cream colored. Good either for cooking or 

 stock- feeding. Pkt. 5 cts., oz 10 cts., Jilb. 25 cts., lb. 70 cts. 



RHUBARB, OR PIE PLANT. 



{mbakaxbn.) 



The thick, succulent leaf-stems of the Rhubarb have a juicy, fruit-like acid taste, and 

 when young and tender are used like fruit for making pies and sauces. Coming, as they _5 



do, very 



' at! t mo III King Pump': 



f ennessee 

 Sweet Potato 

 Pumpkin. • 



n spring, they are a very acceptable substitute for fr lit. Sow the seed early, ^ 

 and when the plants are large enough, thin them to 4 or 5 inches apart; 

 the ne.xt spring or fall transplant them three feet apart each way in deep, 

 rich soil. For forcing, take up some large roots and place them in some 

 i-k corner of the cellar or greenhouse. 

 iINN.ffiUS. An early, tender sort ; the best for general use, and very largely used. Pkt. 10 cts., oz. 25 cts. 

 ICTORIA. Late ; stalks very thick and large ; useful especially to prolong the season. Pkt. 10 cts., oz. 25 cts. 



SORREL. 



(©auerampfer.) 



In some localities the leaves of the Sorrel are popular for salads ; they may also be prepared like 

 spinach. The seed should be sown early in spring, and the plants cultivated like beets ; the crop wil 

 .stand for a number of years. 



BROAD-LEAVES. The best variety. Pkt. 5 cts., oz. 25 cts. 



SALSIFY, 



(SBocfSbart.) 



This vegetable was given its common name of Ovster Plant, because when cooked 

 the roots have something of the flavor and odor of oysters. They may be boiled, used 

 in soups, or grated and fried as fritters. The culture is the same as for parsnips and 

 carrots. The roots are perfectlv hardv, and may be left in the ground all winter, but 

 should be dug early in spring^ as the quality deteriorates rapidly with the second 

 growth. A quantity of roots for winter use may be stored in a pit or in sand or damp 



rth in a cellar. An ounce of seed will sow 100 feet of drill. 

 NEW MAMMOTH SANDWICH ISLAND. This variety is a great improve- 

 ment on the French sort generally cultivated. The roots are twice as large, long 

 smooth, tender and well-flavored, resembling fair-sized parsnips. We offer seed 

 of only this one variety, believing it to be superior to all others. Pkt. 5 cts., 

 oz. 20 cts., MVa. 60 cts. 

 «- 60 ^ 



irge Cheese Pumpkin 



