your dealer will order others for you 



PEPPER, SWEET 



California Wonder. Vigorous plants. Many blocky 

 fruits with thick, crisp, mild, juicy flesh. Outstanding 

 for stuffing and serving whole. (72) 15c 



Golden California Wonder. Largest and most attrac- 

 tive sweet yellow pepper. Deep golden yellow at 

 maturity. Blocky fruits with thick sweet flesh like 

 California Wonder. (68) 15c 



Oakview Wonder. Earlier, more productive strain of 

 California Wonder. Blocky shape. Thick walls. 

 Excellent quality. A Ferry-Morse Development 

 and Introduction. (65) 15c 



Pimiento. Medium size, cone-shaped. Especially good 

 canning variecy. (79) 15c 



Ruby King. Large, 4^ to 5 in. long, slightly tapered. 

 Flesh thick, sweet, mild. Approved by many home 

 gardeners because of earliness and fine quality. (65) 



15c 



Pepper, Oakview Wonder — a blocky type, excellent for 

 stuffing, baking and salads. 



Sweet Yellow. A large yellow pepper. Pale yellow flesh. 

 Very mild and sweet. Blocky shape. (60) 15c 



World Beater (Sweet Bull Nose type). Fruits 5 in. long 

 by H>V<i in. diameter. Flesh mild. Walls thick. One 

 of best large peppers. (70) 15c 



PEPPER, HOT 



Anaheim. Late. Particularly adapted to culture in South. 



Fruits 6 to 8 in. long; about 1 in. through; tapered. 



Mildly pungent. (78) 15c 



Bell or Bull Nose. Medium sized blocky fruits. Flesh 



mild, ribs pungent. Our stock superior in uniformity 



of size, shape, earliness. (68) 15c 



Pepper, Chili Jalapeno. 



Midseason to late, mostly used in Southwestern states. 

 Fruits %" wide, 33^" long, glossy blackish-green be- 

 coming deep crimson-red when ripe. Flesh hard and 

 crisp. Very pungent. Plants erect and medium large. 

 (72) 15c 



Hungarian Yellow Wax. Waxy yellow fruits, 6 to 7 in. 

 long, 2 in. diameter, slightly crumpled, tapering, and 

 pointed. Larger and thicker-fleshed than other hot 

 varieties. Fine for canning. (60) 15c 



PEPPER, HOT (Cont'd) 



Long Red Cayenne. Strong pungent fruits, 4 in. long, 

 Y2 in. thick, twisted and pointed. Especially good for 

 drying. (68) 15c 



Red Chili. Bushy plants. Small tapering fruits about 2 in. 

 long, bright red, very hot. Chiefly for making pepper 

 sauce. Needs long season for growing. (83) 15c 



PUMPKIN 



Green Striped Cushaw. Crooknecked, 18 to 20 in. long. 

 Weight 10 to 15 lbs. Flesh rather coarse but sweet. 

 Popular in South. (115) 10c 



Large Yellow (Connecticut Field). Fruits weigh about 

 20 lbs. Rich deep orange-yellow. Double-purpose 

 pumpkin. Excellent for pies and good for stock feed. 

 (115) 10c 



Mammoth King. The largest pumpkin ever introduced. 

 Has yielded 100 tons to acre. Very thick flesh. (120) 



10c 



Pie or Winter Luxury. Small, nearly round. Weight 

 about 83^ lbs. Flesh creamy yellow, thick, sweet, 

 finely flavored. (110) 10c 



Sugar or New England Pie. Fruits weigh about 7 lbs. 

 Thick flesh of rich orange. Fine sweet flavor. The 

 right size for home use. Keeps well. (110) 10c 



Sweet Cheese or Kentucky Field. Largely grown in 

 South for canning and stock feed. Fruits very large, 

 flattened. (120) 10c 



RADISH 



Cherry Belle. Short tops. Roots round to oval, bright 

 red, crisp, tender and sweet. All America award. (22) 10c 



Crimson Giant. Crisp, mild. Perfect condition until 

 nearly 2 in. diameter. Largest of the early round 

 radishes. (29) 10c 



Early Scarlet Globe. Bright carmine-red. Oval shape. 

 Flesh crisp and mild until nearly an inch in diameter. 

 Most desirable early table radish. Best before fully 

 grown. (23) 10c 



French Breakfast. Oblong, blunt, 

 white base. Good quality. (25) 



Rich scarlet with 

 10c 



Icicle. Pure white. About 6 in. long, 1 inch thick. Small 

 tops. Most crisp and tender of all radishes. A great 

 favorite. (30) 10c 



Radish, Early Scarlet Globe— uniform oval roots, 

 attractive and appetizing. 



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