I hwst 
) T HE C^BREWSEED 
Pumpkins 
Sow the seed as soon as the ground becomes warm, 
in hills eight to ten feet apart each way, or, in fields 
of corn about every fourth hill. Plant at the same time 
as the Corn. They are affected by the same insect 
pests as the Cucumber and the same remedies should 
be used. Pumpkins are not so particular in regard to 
soil as melons and cucumbers, but in other respects are 
cultivated the same, though on a large scale. The 
pumpkin more properly belongs to the farm than the 
garden, especially as it readily mixes with and injures 
the quality of the finer squash. Pumpkins are splendid 
feed for sheep when the pasture begins to fail in the 
Fall. 
KENTUCKY FIELD. — A large, round, slightly ribbed, 
soft shell, salmon colored Pumpkin that is very pro- 
ductive and excellent for stock. This variety is a 
standard sort everywhere, and is also often grown for 
exhibition purposes. The flesh is yellow, tender, and of 
excellent quality. Pkt., 5c; oz., 10q; % lb., 20c; lb., 
50c. 
JAPANESE PIE. — A variety of high quality and which 
grows to a large size. The rind is bluish green, blotched 
with yellow; flesh salmon colored, fine grained and sweet. 
Fine for pies as well as for stock feeding. Pkt., 5c; oz., 
15c; % lb., 30c; lb., $1.00. 
TENNESSEE SWEET POTATO.— Bell shape; medium 
size, thick flesh, skin creamy white, fine grained, sweet, 
delicious. Very fine for pies. Pkt., 5c; oz., 10c; l A lb., 
30c; lb., $1.00. 
CASHAW or CROOKNECK.— An excellent table va- 
riety, having much the same quality as the squash. 
It grows to a good size and is productive. Used for 
stock feeding also. Pkt., 5c; oz., 15c; 'A lb., 50c; lb.. 
$ 1 . 50 . 
Connecticut Field 
CONNECIICUT FIELD. — A large yellow variety with 
a hard shell. Excellent for stock feeding. The hardiest 
of all Pumpkins and enormously productive. Pkt., 5c; 
oz., 10c; % lb., 30c; lb., $1.00. 
Seed Sweet Potatoes 
Many people hesitate to grow Sweet Potatoes, believing 
that a great deal of extra work is necessary to produce 
the crop. The only extra work connected with it is in 
the production of plants, and if you are not prepared 
to grow these yourself, they can always be purchased 
at a reasonable price. It is not, however, difficult to 
grow plants. About the only difference in the field cul- 
ture is that . the ridges are made for Sweet Potatoes be- 
fore setting out the plants. The only secret is to keep 
them free from weeds and the ground mellow. After 
the vines begin to run they will keep down the weeds 
themselves. A light, sandy soil is best. 
The Seed Sweet Potatoes which we offer are grown, 
stored and handled especially for Seed purposes. They 
Sweet Potatoes 
are not cold storage stock on which the germ has been 
killed, but are fresh and vigorous. It is absolutely 
necessary that they be handled quickly in Spring, as 
they do not keep well after being taken from the storage 
•bins. We cannot guarantee them all to be sound upon 
arrival, and we try to protect our customers by prompt 
service. For this reason we hold the Potatoes until the 
weather is settled and then fill, all orders at once so 
as to get them to our customers promptly. 
It does not pay to buy Sweet Potatoes in small lots. 
Better buy the plants unless you will need more than 
1 , 000 . 
CULTURE. — Put the Potatoes into hotbeds in April, 
covering with three inches of earth, and after they begin 
to grow give plenty of air on sunny days and water 
regularly. In May or June set out in rows three feet 
apart and fifteen inches apart in the rows. The land 
should be plowed shallow in order to produce the short, 
chunky Potato most largely in demand. Apply a fer- 
tilizer having only a small percentage of nitrogen and 
a large amount of potash. 
We can supply the following varieties in April: Yel- 
low Jersey, Red Jersey, Red and White Bermuda, 
Southern Queens and Brazilians. 
Two Large Crops 
Large crops do not generally follow in succession 
therefore we urge you to plant every available space in 
white and sweet potatoes this season. 
Save the wheat! Use cornmeal. Recipes, page 60. 
34 
