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BUIST’S SEEDS ARE QUALITY SEEDS 
Varieties of Winter Squash 
HUBBARD 
This is an old favorite and one of the best 
of the Winter Squashes. The vines are vigor' 
ous and very productive. The fruits are 
large, heavy and moderately warted, with a 
very hard shell. The flesh is light orange- 
yellow, fine grained, thick, dry and of superior 
flavor. It is an excellent keeper and if stored 
properly, may be used until Spring. Pkt., 5c; 
x /t oz., 10c; oz., 15c; Y\ lb., 50c; lb., $1.50. 
CHICAGO WARTED HUBBARD 
This is a very fine strain of the famous 
Hubbard, having all the fine qualities of that 
popular Winter variety; is very roughly 
warted and of a darker green color; is a vigor¬ 
ous grower and of the very finest quality. 
Pkt., 5c; Vz oz., 10c; oz., 15c; J4 lb., 50c; 
lb., $1.50. 
RED OR GOLDEN HUBBARD 
The heavily warted skin is of a rich orange- 
yellow, turning to deep salmon-red when rip¬ 
ened. The flesh is deep orange, dry, fine 
grained and richly flavored. It is very pro¬ 
ductive and fine in quality. Pkt., 5c; Vz oz., 
10c; oz., 15c; 14 lb., 40c; lb., $1.25. 
BLUE HUBBARD 
A distinct variety resembling the Chicago 
Warted Hubbard in size and shape, but the 
color is a clear, light blue gray. Flesh is yel¬ 
low-orange, thick, fine grained, very dry and 
sweet. A good keeper and splendid for pies. 
Pkt., 5c; Vz oz., 10c; oz., 15c; M lb., 50c; lb., 
$1.50. 
TABLE QUEEN OR DES MOINES 
A small acorn-shaped dark green Squash, 
about 6 to 7 inches long and 4 to 5 inches 
deep. Flesh is a rich yellow, dry and mealy 
and the delicious flavor so desirable for pies 
or for baking. The vines yield prolifically, 
and the fruit matures in about 100 days. Pkt., 
5c; Vz oz., 10c; oz., 15c; 14 lb., 50c; lb., 
$1.50. 
BOSTON MARROW 
The favorite Winter Squash of the Eastern 
States. It is a very productive Fall and 
Winter variety, oval in shape, of fine flavor 
and a good keeper. The fruits when ripe are 
bright orange color. The flesh is of a rich 
salmon color, fine grained, firm, and the best 
for canning or pies. Pkt., 5c; oz., 10c; M lb., 
25c; lb., 80c. 
Hubbard Squash 
THE DELICIOUS 
This variety, weighing from five to ten 
pounds, is delicious in flavor and a splendid 
Winter keeper. The dark orange flesh is 
very thick and fine grained . Of exceptional 
merit for table use. Pkt., 5c; Vz oz., 10c; oz., 
15c; 14 lb., 50c; lb., $1.50. 
MAMMOTH CHILI 
The largest of all Squashes, often attaining 
a weight of 150 lbs. Flesh thick, of a bright 
orange color, and keeps well. It is very pro¬ 
ductive, and will be found very profitable for 
stock feeding, while its rich, fine flavored 
flesh insures its value for all other purposes. 
Pkt., 10c; oz., 20c; 14 lb., 60c; lb., $2.00. 
Tomato 
I T IS a point of good gardening to have this vegetable early. To accomplish this, sow 
early in spring in a mild hotbed and air freely in fine weather. When the young plants 
are three inches high, transplant them into another frame, to remain there until planted out; 
this will make them stronger and more stocky. For a late crop, sow the seeds in a very warm 
spot of the garden and cover them at night or during cold weather with boards. When the 
weather becomes mild and pleasant, transplant them in a sheltered part of the garden, facing 
south or southeast. As the plants advance, support them with a V trellis, which any one 
can make. 
The earliest plants should have their tops pinched off as soon as they have set their fruit, 
which will cause them to ripen earlier. 
Most cultivators allow their tomato vines to grow wild and support themselves; they, 
perhaps, have never given it a thought that by training and properly pruning them, they 
will not only increase their productiveness, but the fruit will ripen better and be of much 
finer quality. 
Tomatoes that have not ripened at the end of the season may be taken from the vines 
and placed in empty coldframes, or wrapped in tissue paper, and carefully packed in flat 
boxes where a large proportion of them will rioen from time to time, frequently until 
Christmas. 
