20 
HAMILTON'S HAWKEYE SEEDS 
Squash 
Like corn and potatoes, squashes are native to 
America. For generations they, like their relative 
the pumpkin, have been one of our staple vege¬ 
tables. 
Because of differences in character and habits of 
growth, there are two kinds of squash. They are 
generally known as “summer” and “winter” 
squashes. 
The culture of this vegetable is about the same 
as that of pumpkins and melons. The trailing va¬ 
rieties require as much room as pumpkins, while 
the bush squashes take about the same space as 
cucumbers. 
Summer Varieties 
Unlike the winter squashes, these are suitable for 
use only when young; they are practically worthless 
for cooking after the shell begins to harden. They 
are an excellent vegetable in summer and very early 
autumn. 
Botanically, they are not true squash, but they 
have become known by that name through long 
established use. 
EARLY WHITE BUSH SCALLOP. Patty Pan or 
Cymbling is the common name of this well-known 
variety. The plant is bushy and bears creamy- 
white patty-shaped fruits, scalloped on the edges. 
The flesh is milk-white, firm, smooth, and richly 
flavored. This is the most popular of white summer 
squashes for home garden use. Pkt., 5c; oz., 15c; 
Yt lb., 25c; Yz lb., 45c; lb., 85c, postpaid. 
YELLOW SUMMER CROOKNECK. By the term 
“summer squash” many people mean this Yellow 
Summer Crookneck. The crop is perfected very 
early, 60 to 65 days. The bushy plant is very pro¬ 
ductive of attractive fruits, weighing about 2 
pounds. The skin is distinctly warted and bears a 
bright yellow color, while the flesh is pale cream, 
firm, and tender. A very good sort for home plant- 
mg. Pkt., 5c; oz., 15c; % lb., 25c; Yz lb., 45c; lb., 85c, 
postpaid. 
rrALLtN MARROW, COCOZELLE. This foreign 
variety is increasing in popularity in this country. 
It grows to a length of 6 or 8 inches in about 65 
uays. At this size, the fruit is in prime condition 
tor eating. The skin is dark green, becoming mar- 
^ ellow and light green as it matures. The 
pal ®.,§' reea - thick, firm, tender, and of ex¬ 
cellent quality. The entire fruit is edible. Pkt., 
10 c; oz., 15c; Yt lb., 35c; Yz lb., 
65c; Ib„ $1.20, postpaid. 
Winter Varieties 
BANANA. An excellent win¬ 
ter squash. The fruit is com¬ 
monly 18 to 24 inches long 
and about 7 inches in diam- 
eter. The skin is gray-blue 
Yellow and not so hard as that of the 
Summer Hubbards, while the flesh is 
LrooKneck f ine grained, deep yellow, dry, 
sweet, and of prime quality. 
It keeps well. Pkt., 10c; oz., 
15c; Yt lb., 35c; Yz lb., 65c; lb., 
$1.20, postpaid. 
HUBBARD, Surpassed in 
quality only by Delicious, this 
variety is the most widely 
grown of any winter squash. 
The 12 to 14 pound fruits, per¬ 
fected in 100 to 110 days, are 
round and warted and very 
dark green. The thick bright 
yellow flesh is fine-grained and 
richly flavored. This squash 
keeps well all winter. Pkt., 
10 c; oz., 15c; % lb., 35c; Yz lb.. 
GOLDEN HUBBARD. The 8 pound fruit of this 
Hubbard is of spherical shape and warted. It ripens 
in 100 to 105 days and keeps splendidly because the 
hard rind protects the thick fine-grained flesh. 
When cooked, this squash is sweet, dry, and deep 
orange in color. Pkt., 10 c; oz., 15c; Yt !•>*» 35c; Yz 
lb., 65c; lb., $1.20, postpaid. 
TABLE QUEEN or DES MOINES. Because of 
convenience for baking and serving in halves, this 
little squash has gained great popularity. It weighs 
only about 1 y 2 pounds and is acorn-shaped, 
deeply furrowed, and dark green on the out¬ 
side. The flesh is rich yellow, somewhat 
coarse grained, dry and mealy, and of deli¬ 
cious flavor. The vines yield prolifically, and 
the fruit matures in about 100 days. Pkt., 
10 c; oz., 15c; Yt lb., 35c; Yz lb., 65c; lb., $1.20, 
postpaid. 
Sunflower 
MAMMOTH RUSSIAN. Giant sized heads, 12 to 20 
inches in diameter, are ordinarily borne by this 
variety, and 1000 pounds of seed to the acre is not 
an unusual crop. The seed is of very good quality 
for poultry feeding. Soil and cultural requirements 
are like those of corn. Yz lb., 10c; lb., 20c, postpaid. 
Tobacco 
Seed should be sown as early as possible after 
danger of frost is past. In the spring burn a quan¬ 
tity of brush and rubbish on the ground intended 
for the seed bed; then dig and pulverize the earth 
and mix with the ashes, after which the seed may 
be sown and covered very lightly. When the plants 
are about 6 inches high, transplant into rows, 4 or 
4 x /£ feet apart each way. Cultivate thoroughly with 
plow and hoe. 
CONNECTICUT SEED LEAF. A hardy cigar va¬ 
riety, well adapted to growing in the Middle and 
Northern States. Pkt., 10 c; Yz oz., 25c; oz., 45c, post¬ 
paid. 
Tomato 
Everyone should reserve a part of the garden for 
tomatoes so that the family can have a fresh sup¬ 
ply during a long season. No other cultivated 
plant bears so long and so productively, and no 
other fruit carries greater health-bringing ele¬ 
ments. At our Experimental Gardens near Detroit, 
tomato seed is usually planted indoors about May 
1st. We use shallow boxes or “flats” and plant in 
rows about 2 inches apart. As soon as the seed¬ 
lings are about an inch tall, they are “pricked out” 
into a larger box and spaced about 4 inches apart. 
Rich loose soil should be used. When the weather 
has moderated, the plants should gradually be 
hardened off to the temperature outside. This can 
be done in a warm sheltered spot where they can 
be protected at night and in case of frost. About 
6 weeks after seed is sown, the plants are ready 
for their permanent location. By taking note of 
the probable date of the last killing frost in spring 
in his own locality, every gardener can determine 
approximately the best time for transplanting to 
his garden. 
Marglobe 
Tomato 
Hubbard 
Squash 
