WM. HENRY MAULE, PHILADELPHIA, PA. 



Vegetable Seeds — 81 



S62 Tennessee Sweet Potato 



Medium sized, pear stiaped, slightly ribbed- 

 Color, creamy wliite, sometimes ligblly striped 

 witli green. Flesh light colored, tine grained, dry 

 and of a superior Ilavor, and when cooked resem- 

 bling a sweet potato in taste. Agood iieeper. 



Pkt., .3c.; ox., lOc; ^^ lb., 3Uc.; lb., $1.00. 



CASHAW OR CROOKNECK PUMPKIN. 



563 Cashaw 



Also known as Crookneok. One of the widely 

 popular varieties. Two feet long, light colored. 

 Flesh yellow, solid, sweet; excellent for pies. Has 

 little interior cavity, being almost solid flesh. 

 put., 5c.; oz., lOc; % lb., 30c.; lb., $1.00. 



564 Japanese Pie 



A high quality pumpkin of Japanese origin. 

 The flesh is very thick, of a rich salmon color, 

 fine grained, dry and sweet. Seed cavity small. 

 Df nieilinm size, early, very productive and a 

 ^uod keeper. Highly desirable as a pie or cook- 

 ing pumpkin. Pacltet, 5 cents; oz., 10 cents; 

 ^4 pound, 30 cents; pound., $1.00. 



565 Winter Luxury 



TENNESSEE SWEET POTATO PUMPKIN. 



A superior pie pumpkin, enormously productive 

 and of medium size. Shape slightly oval about 

 10 inches In diameter. Color, golden russet, finely 

 netted. Flesh, deep golden, sweet and tender. An 

 excellent winter keeper. Plct., 5 cts.; oz., 10 

 cts; 1^ pound, 25 cts.; pound, 75 cts. 



RADISH. 



In brisk demand iu the markets at all seasons of the year, especially in winter and spring. 8eed pods sometimes pickled. 



Culture. — Sow in ground well enriched with rotted manure. Q,uality depends on quickness of growth. The proper tempera- 

 ture Is 40° to 65°. Good ventilation is necessary If grown under glass. Sow seed ^^ Inch deep In the early spring in rows 12 to 18 



Inches apart; for a succession sow every 10 days. Cultivate frequently. One ounce to 100 feet of drill, or 8 to 10 ppunds per acre, 

 ipart for small varieties and 3 or 4 inches for the large varieties. Radishes will mature in from 3 to 5 weeks. 



Thin to 1 inch 



571 MAULB'S 1834 

 or ALL* YEAR ROUMD RADISH 



This high-bred white radish, which I introduced to the public a number 

 Of years ago, was brought to America in 1834 by a German gardener. It 

 Is now most widely known under the name of 1834. It is of a beautiful ivory 

 color, and of crisp, brittle texture. That it has been in favor for two-thirds 

 Df a century Is proof of its extra good quality, and I wish to say that my 

 seed has always been from one and the same grower, and still maintains 

 its original excellence. The shape Is shown In the illustration. It is 

 truly a radish of fixed habit, with an unusually long and well-known 

 pedigree. It is solid In character, and conspicuously uniform In growth 

 a,nd size. Adapted to every season; to forcing as well as to open air 

 JUlture. Pkt., 10 cts.; oz., 15 cts.; 14 lb., 40 cts.; lb., $1.50. 



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572 



MAULE'S 1834 OR ALL YEAR ROUND RADISH. 

 {Grows as uniform in shape and size as peas in apod.) 



Crimson Giant Radish 



I 



CRIMSON GIANT RADISH. 



This is a new early turnip-shaped radish, double the size of any of 

 the early turnip-shaped type, and equally suitable for forcing or early 

 planting out of doors. It is a rapid growing sort, developing roots of 

 a beautiful deep crimson color, which vary in shape from round to 

 ilmost oval, and often measure from 6 to 7 inches in circumference. 

 1 he flesh is the purest white, mild in flavor, firm and crisp, and 

 ( ntlrely free from the hollow or pithy centre. Good for market gar- 

 deners, for forcing or open ground culture. It is especially fine for 

 bunching for early market from plantings in the open ground. Matur- 

 ing in from 25 to 30 days. 



Packet, 5 cts.; ounce, 15 cts.; l^ i>ound, 40 cts.; pound, $1.25. 



