108 VEGETABLE SEEDS— (Continued.) 
State Nursery and Seed Co. 
SQUASH— WINTER VARIETIES— (Continued.) 
Red OP Golden Hubbard— This is identical in size, form and 
fruitfulness with the Gliicago Warled Hubbard, the chic f 
distinction being that the heavily wartcd skin is of n rich 
oranse yellow, turning to a deep salmon red vvher. 
ripened. It is of most attractive appearaiice, fine in 
quality, and should be one of the most profitable mar- 
ket sorts. 
Squash — Improved Hubbard. 
Improved Hubbard— This old and popular favorite is still 
one of the very best winter Squashes grown; alwa>s 
richly flavored. The vines are luxuriant growers and 
very productive, yielding large squashes of dark bluish 
green color, weighing often 10 to 25 pounds each. Prop- 
erly stored, it may be kept from September to May. 
Banana — This is an old variety, but on account of produc- 
ing but few seeds, has become scarce. In shape like a 
huge banana, generally over two feet long, with a tough 
but not hard shell, very meaty, of delicious flavor and 
one of the best winter keepers. 
Sibley or Pikes Peak — An icxcellent winter squash, similar 
in shape to the Hubbard. Very fine grained flesh, and 
a splendid keeper. 
Delieious — This variety in dryness, sweetness and richness 
of flavor is of the first rank. Th© shell is green in 
color, the flesh of a rich orange. An excellent winter 
keeper. 
Boston Marrow — A fall or early winter variety, very pop- 
ular; oval, skin thin, flesh salmon yellow, fine grained; 
when ripe, bright orange color; matures in this locality 
the end of Augusit. 
SQUASH 
Ger.— Kurbiss. Scand.— Squash-Graeskar. 
(One ounce to 25 hills; 3 to 4 lbs. to the acre.) 
There are two distinct types. The Summer is cultivated 
for the tender young fruits which are used in the green 
or growing stage during the summer months. The Winter 
Squashes produce larger hard-shell fruits, which are gath- 
ered in the fall before there is danger of their being 
injured by frost, and stored in a warm, dry place for win- 
ter use. A few of the varieties, notably Fordhook, may be 
used in either state. 
SUMMER V ARIETIES. 
Squash — White Bush Scallop, 
Early White Bush Scallop — The fruit is a beautifully waxy 
while of superior quality; the best early Squash. 
Fordhook — Flesh dry and sweet, of excellent quality; ma- 
tures and has the advantage of beingi usabl© at any stage 
of its growth. 
Golden Custard— Similar in shape to the White Custard 
with Golden Yellow skin and pale yellow flesh. 
Golden Summer Crookneck — As early as the common Sum- 
mer Crookneck, and much larger, often measuring from 
15 to 18 inches in length, of bright golden color and very 
best quality. Commands an extra price in market. 
Early Summer Crookneck — A very early medium-sized 
Crookneck Squash of uniform size and shape. Color 
bright yellow, shell very hard when mature. A stand- 
ard variety. 
WINTER VARIETIES. 
S(|uash — Warted Hubbard. 
Chicago Warted Hubbard — It is similar in size and quality 
to the Hubbard. The vines are vigorous and productive, 
while the large dark olive-green fruits are rather more 
heavily warted. Very handsome in appearance; an ex- 
cellent keeper and of splendid quality. 
FOR PRICES SEE RED INSERT— PAGE 96. 
r 
Vegetable Marrow. 
Vegetable Marrow or Italian Cocozelle — A favorite English 
sort. The fruit is very variable in size, from 9 to 19 
inches in length and from 4 to 6 inches in diamet&r. Skin 
a greenish yellow, flesh white, soft and of rich flavor. 
This is entirely distinct from all other varieties of 
squash. Plant 8 feet apart. 
