Winter Vegetables 



are always appreciated 



PARSNIP 



Parsnips grow best in a 

 loose, rich sandy loam, but 

 will make good roots in any 

 soil that is reasonably rich 

 and deep. Stony soil and raw 

 manure are likely to pro- 

 duce branched or misshapen 

 roots. The seed requires 

 steady, abundant moisture 

 for germination and should 

 be sown as early as practic- 

 able. Sow in rows 2 to 23^ 

 feet apart and when well up, 

 thin to about 5 inches apart 

 in the row. Keep the ground 

 moist if possible. Parsnips 

 are improved by freezing, and 

 a portion of the crop can be 

 left in the ground all winter 

 to be used as a spring vege- 

 table when the ground has 

 thawed. 

 GUERNSEY Roots 15 to 18 



inches long; hollow 



crowned; 23^ to 3 inches 



thick at shoulder; taper- 

 ed uniformly to tip; 



smooth. 

 Pkt.5c; oz.15c;i4 lb. 35c; 

 lb. $1.00. 

 HOLLOW CROWN, Thick 



Shoulder This is the 



best and most popular 



variety in cultivation. 



The skin is smooth and white, while the flesh is tender. 



The roots grow 18 to 20 inches in length, but the first 8 



inches from the top is the best part. The sweetness and 



tenderness are increased by moderate freezing. 

 Pkt. 5c; oz. 15c; 1/4 lb. 35c; lb. $1.00. 



LONG SMOOTH A hardy sort that will keep through the 

 winter without protection. The long roots are smooth, 

 white, tender, and of excellent flavor. It is popular for table 

 use and is also suitable for stock feeding. 

 Pkt. 5c; oz. 15c; 1/4 lb. 35c; lb. $1.00. 



SHORT THICK This little parsnip makes a fine garden 

 vegetable. The tops are only about half the size of Hollow 

 Crown. The roots are short and thick, having a diameter 

 of 23^ to 33^ inches and a length of only 6 or 8 inches at 

 the thickened part. The roots are full crowned and rounded 

 on top with a small neck, giving them a smooth, attractive 

 appearance. Fully a month earlier than Hollow Crown, it 

 often reaches full size in 100 days from planting time. 

 (See page 7 for further description.) 

 Pkt. 5c; oz. 20c; 1/4 lb. 60c; lb. $1.50. 



Like all parsnips. 

 Leave some of 



PUMPKIN 



Pumpkins are typically American, and pumpkin pie is one of 

 our truly American dishes. They are less sensitive to unfavor- 

 able conditions of soil and weather than melons or cucumbers, 

 but they are cultivated in about the same way. 



CALIFORNIA FIELD Mostly used for stock feeding. The 

 pumpkin is variously colored, yellow, drab, red, and orange; 

 it varies also in size, but is usually very large. It is a 

 heavy cropper and matures early. 

 Pkt. 5c; oz. 15c; 1/4 lb. 35c; lb. 90c. 



GREEN STRIPED CUSHAW A very large sort popular in the 

 South. The crook-necked pumpkins are 18 to 20 inches long, 

 weigh 10 to 15 pounds, and swell at the blossom end to a 

 bulb shape. The color is creamy-white striped with green. 

 The flesh is light yellow, very thick, rather coarse but 

 sweet. 

 Pkt. 5c; oz. 15c; 1/4 lb. 45c; lb. $1.25. 



this Short Thick variety is improved by Freezing, 

 them in the ground for an early spring delicacy. 



LARGE YELLOW or CONNECTICUT FIELD This sort is 

 grown largely in the corn field for stock, but the flesh is 

 moderately fine grained, highly flavored, and very good for 

 pies. The plants are exceedingly strong and productive. 

 The fruits weigh about 20 pounds and are a rich deep 

 orange-yellow color. 

 Pkt. 5c; oz. 15c; 1/4 lb. 35c; lb. 80c. 



MAMMOTH KING The largest pumpkin ever introduced. It 

 has been known to yield 100 tons to the acre. The fruit is 

 flat-round, yellow skinned, with very thick flesh. 

 Pkt. 5c; oz. 20c; Vi lb. 60c; lb. $1.50. 



MORSE'S MARROW Pumpkins of this variety weighing 150 

 pounds are not uncommon. They are round, flat, and red- 

 orange in color. The flesh is thick, solid, and bright-yellow 

 orange. 

 Pkt. 5c; oz. 15c; V4 lb. 45c; lb. $1.25. 



PIE or WINTER LUXURY This variety is very popular for 

 the home garden. The fruit matures in 75 to 80 days, 

 weighs 83^ pounds, and is nearly round. The skin is hght 

 yellow with a russet tinge and finely netted ; the flesh is rich 

 creamy-yellow, very thick, sweet, and finely flavored. 



Pkt. 5c; oz. 15c; V4 lb. 45c; lb. $1.25. 



SUGAR or NEW ENGLAND PIE These pumpkins are also 

 just the right size for home use. The fruits weigh about 7 

 pounds and are produced abundantly, maturing in 75 days. 

 The skin is light yellow tinged with russet; the flesh is rich 

 orange, thick, sweet, and finely fiavored. They keep very 

 well. 

 Pkt. 5c; oz. 15c; 1/4 lb. 45c; lb. $1.25. 



SWEET CHEESE or KENTUCKY FIELD Standard large 

 pumpkin for canning and for stock feed; largely grown in 

 the South. Our stock is uniform, true to type, dependably 

 early, and heavily productive. Fruits very large, flattened, 

 commonly 12 to 15 inches in diameter and half as deep ; some- 

 tiiaes much larger; furrowed; skin creamy-buif; flesh ex- 

 tremely thick, deep salmon-yellow, and of good quality. 

 Pkt. 5c; oz. 15c; 1/4 lb. 35c; ib. 90c. 



37 



