BIG TOM PUMPKIN 
A Choice New Pumpkin. 
Enormous Yielder and Excellent Quality. 
This grand new Pumpkin is the result of 
many years selection from the old Golden 
Marrow or Michigan Mammoth Pumpkin. 
So careful has the selection been made, 
that the Big Toms will run uniformly to 
more than twice the size and weight of 
the original parent stock. 
20 TONS PER ACRE were produced on the 
field from which this photograph was taken. 
The size and shape of the pumpkins are 
well shown in the foreground of this picture. 
QUALITY. The skin and flesh are of a 
deep, rich orange color, of excellent flavor 
for pies, etc., cooking soft and tender. For 
table use and stock feeding, no more pro- 
fitable or better variety can be grown. 
FIE .D OK BIG TOM PUMPKIN FROM WHICH OUR SEED WAS SaVKD 
NEW MONSTER PUMPKIN 
We offer a very choice strain of this desirable variety. 
Our strain of New Monster Pumpkin is of French origin and 
comes from selected stock of the mammoth varieties grown so 
extensively for stock feeding. 
PRODUCES THE BIGGEST PUMPKINS GROWN sometimes measuring 
six feet in circumference and weighing from 200 to 2S0 pounds. 
DESCRIPTION — Outside color deep orange-yellow; flesh very thick, 
fine grained, tender, of bright yellow color, and of excellent quality 
for pies and other uses. 
We have tested this 
variety for a number of 
years, so that we can re- 
commend it in the very 
highest terms. Be sure 
to order the New Mon- 
ster. 
NtW MONSTER PUMPKIN 
PIE PUMPKIN 
We consider this a true pumpkin rather than a squash 
as it is sometimes called, but under any name it is a 
decidedly good acquisition. It makes a pie which 
most people consider superior to one made from any other variety of either squash or 
pumpkin. The nearly round, comparatively small fruit is covered with a fine gray 
netting over a smooth, yellow skin. Flesh very thick, sweet and fine flavored. 
PIE 
A w w Cultivated chiefly for its roots, though the young seed leaves may be used as salad and the 
I ll ■— I green seed pods for pickles. For the home garden, sow on rich, sandy soil as early in the 
A Spring as it is fit to work. For forcing, sow in hot beds, having very rich, sandy soil, made 
perfectly level. Scatter evenly over the surface from 60 to 150 seeds to the square foot, 
and cover with H inch of soil sifted on, and attend carefully to the watering and airing. If the bed is a good one, the whole crop 
can be marketed in twenty-one days. 
FRENCH BREAKFAST RADlSHj 
• oi | 1 This variety is very desirable 
I harri^V* Af* .NhAnhPm for outdoor culture. Roots soon 
V/llalUCI UI JllCJillCI U attain a nice size for the table 
and continue firm and delicious until at least one and one-fourth inches in diame- 
ter, thus giving good roots for a much longer time than the early forcing sorts. 
Roots are oblong, scarlet rose in color and taper gradually to a white tip. Very 
attractive. 
« | « I , Ai l This variety will give marketable 
P airlv .NpaFIPT (i nhp roots as early as the small forcing, 
ljr UCal Id vllUI/C extra early sorts, and when fully 
matured are much larger. Slightly olive-shape, skin bright scarlet color ; flesh 
white and very crisp. We consider this one of the very best first early sorts for 
forcing. 
French Breakfast 
A medium sized radish, olive shaped, 
small top, of quick growth, very crisp and 
tender, of a beautiful scarlet color, except 
near the tip, which is pure white. A splendid variety for the table, on account 
of its excellent quality and its beautiful color. 
73 
