CHOICE VEGETABLE SEEDS. 



W/W. C, BEOKERT, 



ALLEGHENY, PA. 



Pumpkin. 



Japanese Pie Pnnipkln. 



Connecticut Field Pumpkin. 



Larg-e Cheese Pumpkin. 



(Mrbig.) 



The Squash has largely superseded the 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 

 , be 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 

 ; frequently the\' are planted among 

 corn. A pound of seed will plant from 200 

 I to 300 hills. 



'(/£aRGE CHEESE. A favorite for cook- 

 mg, and also profitable for stock-feeding, 

 as the vines are very fruitful and the 

 Pumpkins quite large. Both the rind and 

 the flfesh are orange-colored, and the quality is excellent for cooking purposes. Pkt. 5 cts., oz. 10 cts., }i\h. 25 cts., lb. 70 cts. 



l.-^OLDEX OBLONG. Grows from 15 to 20 inches long. The outer color is a rich golden orange ; skin thin but tough, and almos 

 a^ good a keeper for winter use as the hard shelled winter Squashes. Fruit, when young, dark green, changing into yellow as it ripens ; 

 flesh light yellow, rich and fine quality ; e.xcellent'for pies. Pkt. 5 cts., oz. 10 cts., Klb. 25 cts., lb. 70 cts. 

 sa<«> QUAKER PIE. A distinct variety. Shape nearly oval, tapering towards the ends. Color creamy white, both in the shell and the 



flesh. Flesh sweet and rich, and an excellent keeper. Pkt. 5 cts., oz. 10 cts., Klb. 

 25 cts., lb. 70 cts. 



JAPANESE PIE. An odd variety, with unusually fine-grained, dry, sweet flesh, 

 having much the taste of a sweet potato; it is very thick and nearly solid, the seed 

 cavity 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., i^lb. 25 cts.. lb. 70 cts. 



TENNESSEE SWEET POTATO. A medium-sized, pear-shaped Pumpkin, 

 i-hich keeps well in winter and is good for making pies, etc., and therefore popular 

 "th hpusekeepers. Skin and flesh creamy white, the latter of a pronounced sweet- 

 potato flavor. Pkt. 5 cts., oz. 10 cts., KIb. 25 cts., lb. 70 cts. 



K CUSHAW. 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 ivith green; fruits very large; vines productive. Pkt. 5 cts., oz. 10 cts., 

 Klb. 2,s cts., lb. 70 cts. 



f/' MAMMOTH KING. An enormous golden yellow Pumpkin, grown for stock- 

 leeding. Pkt. 5 cts., oz. 10 cts., Xlb. 25 cts., lb. 70 cts. 

 M^-M3IOTH RED ETAMPES. A splendid variety for exhibition purposes. The Pumpkins are immense, and the rind bright, 

 glos^' red. Pkt. 5 cts., oz. 10 cts., Klb. 25 cts., lb. 70 cts. ^ 



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

 Oz. 5 cts.-, Klb. 10 cts., lb. 30 cts. 



RHUBARB, or PIK PI.AIST. 



{S^>a6arBer.) 



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

 when }'oung and tender are used like fruit for making pies 

 and sauces. Coming, as they do, very earlj' in spring, they 

 are a very acceptable substitute for fruit. Sow the seed 

 jearly, and when the plants are large enough, thin them to 

 I- or 5 inches apart ; the next springer fall transplant them 

 three feet apart each way in deep, rich soil. For forcing, 

 take up some large roots and place them in some dark cor- 

 .ner of the cellar or greenhouse. 



' LINN.a3US. An early, tender sort ; the best for gen- 

 eral use, and very largely used. Pkt. 5 cts., oz. 20 cts. 



VICTORIA. Late; stalks very thick and large; 

 I useful especially to prolong the season. Pkt. 5c., oz. 20c. 



SALSIFY. 



(g3pcf§bart.) 



S This vegetable was given its common name of Oyster 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 

 S fritters. The culture is the same as for parsnips and carrots. The roots are perfectly hardy, and 

 -J may be left in the ground all winter, but should be dug early in spring, as the quality deteriorates 

 'Si rapidly with the second growth. A quantity of roots for winter use 

 may be stored in a pit or in sand or damp earth in a cellar. An ounce 

 ''3 of seed will sow 100 feet of drill. 



\ ^ l/sKW MAMMOTH SANDWICH ISL.4lND. This variety 

 j„l is a great improvement on the French sort generally cultivated. 

 The roots are twice as large, long, smooth, tender and well-flavored, 

 ■'tJ', resembling fair-sized parsnips. We offer seed of onh- this one 

 •J variety, believing it to be superior to all others. Our illustration gives 

 p some idea of the shape and smoothness of the roots. This is a vegetable 

 ' which would well repay under wider cultivation. Pkt. 5 cts., oz. 20 cts.. 



Mammoth King Pumpkin. 



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