FAUST'S NOVELTIES AND SPECIALTIES FOR 1896. 



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FAUST'S PRIZE HEAD LATE FLAT DUTCH CABBAGE 



The best large late cabbage in existence 

 and has been pronounced so by all who have 

 grown it, to be the finest strain of Late Flat 

 Dutch Cabbage in the world. It is a low- 

 growing variety. The large bluish-green heads 

 are round, very solid, broad and flat on top, 

 of the very finest quality. It is a superb va- 

 riety for fall use, and is the best for late keep- 

 ing. It is the result of years of the most care- 

 ful selection, and is sought after in preference 

 to other late sorts by large growers of cab- 

 bages. It never fails to make a perfect, solid 

 head and is most uniform in size and color. 

 Our seed has been grown from large and care- 

 fully selected heads, and we confidently re- 

 commend it as being the finest strain ever 

 introduced. Pkt. 10 cts., oz. 30 cts, 34 lb. $1.00, 

 lb. $3.50. 



New Favorite Half-Long Scarlet Radish 



This new Radish comes to us from France, 

 and is an improvement over any Half-Long 

 Radish ever introduced, and we do not hesi- 

 tate to recommend it for the family gardens 

 and for market, as one of the most valuable 

 and attractive of Radishes. The skin is thin, 

 of a bright red color ; the flesh is white, crisp, 

 solid, and of mild flavor. Owing to its rapid 

 growth it is very tender and juicy. It surpas- 

 ses all other strains of Half-Long Radish. 

 Being intermediate in shape, it is very attract- 

 ive. Pkt. 5 cts., oz. 15 cts., Si lb. 35 cts., lb. $1.00. 



A distinctive feature of this squash is that the ripe squashes 

 vary in color, some of them beii-g pale yellow with still paler 

 yellow stripes in hollows, while others are green, mottled and 

 faintly striped with a lighter green. In this respect it is differ- 

 ent from all other varieties, and after years of careful trial we 

 have found that this squash follows its type absolutely true 

 and we can offer this squash to you as a distinct new vegetable. 



The flesh is a deep orange yellow, cavity very small and 

 seeds few ; the special peculiarity, however, is that, while un- 

 cooked it appears to have a shell like any squash ; when 

 cooked there is practically none, the shell or inedible part 

 being about as thick as a sheet of writing paper. It is the best 

 squash we ever tasted, sweet and very dry, and for squash pies 

 it must be tried to be appreciated. It matures early and can 

 be used as a summer squash, and is the best winter variety 

 we know of, being a very late keeper, we having repeatedly 

 had squashes in our cellar in perfect condition in April and 

 May. It is the only squash we ever saw that every specimen 

 is of superior quality without regard to size or whether it is 

 ripe .or green. This is a very, desirable feature, as many 

 squashes (the Hubbard especially) must be thoroughly ripe 

 before frost, or the crop is lost. It* is not so with the Faxon ; 

 every specimen can be gathered and used. Very early, enor- 

 mously productive, of medium size and the best possible qual- 

 ity, we fully believe that this new variety is destined to become 

 a* standard amongst squashes, both for home use and market 

 purposes. Per pkt., 15 cts.; 2 pkts., 25 cts.; oz., 20 cts.; % lb., 

 60 cts. : lb . $2.00, postpaid. 



New 



Paris Pickling Cucumber. 



From the illustration it will be seen that the Paris Pick- 

 ling is entirely distinct from all sorts hitherto known. The 

 young cucumbers, when of the proper age for pickling, are 

 slim and slender, from 3 to 5 inches in length, and the entire 

 surface of the skin is covered with delicate, black, hairy 

 spines. When the unusually crisp, brittle character of the 

 pickles is known, it will take front rank in popular favor, 

 while from the very first its unique appearance will make it 

 of great value in the manufacture of chow-chow and other 

 mixed pickles. So crisp and brittle are they that they snap 

 freely, and, when ready for pickling, show absolutely no 

 signs of seeds. When we add that at the pickling stage, iu 

 connection with the good qualities named, the fruits are of 

 an unusually dark green color — so deep that no coloring 

 matter is necessary, even in preparing them for the market- 

 it will be apparent that the Paris Pickling is a valuable 

 variety. Per pkt., 10 cts.; 3 pkts. for 25 cts.; oz., 30 cts. 



