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^ GRIFFITH <a TURNER CO ^ 



0^ 



SPINAGH—GONTINUED 



IxOHSCr STANDING — Best for spring sowing, as it is very 

 slow to seed. The leaves are large, round, unusually thick, 

 cui'led and of dark green color. Pkt., 5c. V4 I-IJ-j 30c. Lb., $1.00. 



XiABGi: BOUND-LEAVED VIBOFLAY — A new sort, with 



very large, thick leaves. Pkt., 5c. Lb., 30c. Lb., $1.00. 



VICTOBIA SPINACH — This new spinach comes to us with 

 the highest recommendations from the growers. The foliage 

 is heavy, the broad, dark green leaves being of the true Savoy 

 appearance and of the finest quality; blit the most remarkable 

 feature that will make it of special value, both for market 

 and family gardens, is the fact that it is in prime condition 

 from two weeks to three weeks after all other varieties of 

 spinach have run to seed. Pkt., 5c. Lb., 30c. Lb., $1.00. 



WBITE rOB SPECIAL FBICES IN QUANTITIES. 



Long- Standing' Spinach. 



Early White Bush Scallop. 



SQUASH 



The Squashes are all quite tender, and there- 

 fore no progress can be made in starting 

 them until the weather becomes somewhat 

 warm and settled. Plant in hills five feet 

 apart each way for the bush varieties, and 

 eight feet for the running varieties; put eight 

 seeds to the hill, but don't allow over three to 

 stand. 



EABL7 WHITE BUSH SCALLOP— A des-ir- 



able and marketable sort. Best known and 

 most productive of all the summer sorts. 

 Pkt., 5c. Oz., 10c. ^4 Lb., 25c. Lb., 75c. 



SUIOIEB CBOOK NECK (Early)— Pine 

 flavor; a desirable table sort. Pkt., 5c. Oz., 

 10c. y^ Lb., 20c. Lb., 60c. 



WINTEB CBOOK NECK — Flesh red, fine 

 flavor; largely grown for winter use. Pkt., 5c. 

 Oz., 10c. y^ Lb., 20c. Lb., 60c. 



HUBBABD — • The most popular winter 

 squash. Fruit is oblong and pointed, heavily 

 warted, dark green in color, with orange-col- 

 ored flesh. is remarkable for its keeping 

 qualities. 



Pkt., 5c.; Oz., 10c. ; 14 Lb., 20c. Lb., 75c. 



Boston 

 XSarro'n' 



4 



Hubbard. 



BOSTON MAB- 



BOW — A popular 

 variety, with large, 

 oval fruit. Skin 

 bright reddish 

 orange with light 

 cream netting. 

 Flesh orange. Fine 

 grained and of ex- 

 c e 1 1 e n t quality. 

 This is the most 

 popular variety for 

 canning. The fruit 

 makes a rich 

 orange-red, and de- 

 1 i c i o 11 s flavored 

 dish. 



Pkt., 5c. Oz., 10c. 

 14 Lb., 20c. Lb., 

 60c. 



Summer Crook Neck. 



ALL PBICES SUBJECT TO CHANGE WITHOUT NOTICE. 



