CHAS. C. NAVLET CO. 
1885-1935 
HERE ARE THE BEST TOMATOES AND SQUASH 
CROOKNECK SQUASH 
SQUASH 
(See Hotkaps, Page 50) 
WINTER SQUASH— 
Banana—One to two feet in length. Flesh firm and 
solid. Orange-yellow. Keeps one season until an¬ 
other. Pkt. 5c; oz. 15c; *4 lb. 45c; 1 lb. $1.25. 
Boston Marrow—Fruit oval, skin thin. When ripe is 
bright orange. Pkt. 5c; oz. 15c; *4 lb. 45c; 1 lb. 
$1.25. 
Hubbard—Flesh bright orange-yellow. Sweet. Keeps 
throughout Winter. Pkt. 5c; oz. 15c; >4 lb. 45c; 1 
lb. $1.25. 
Perfect Kem or Cream—Round, 4 to 6 inches in diam¬ 
eter. Skin cream. Pkt. 5c; oz. 15c; >4 lb. 45c; 1 lb. 
$1.25. 
SUMMER SQUASH— 
Early White Bush Scallop—Dwarf habit and upright 
growth. Fruit white, green tinge, tender. Pkt. 5c; oz. 
15c; V 4 lb. 45c; 1 lb. $1.25. 
Early White Bush Scallop—Green type. Similar to the 
well known White Bush Scallop. Fruit green. Pkt. 
5c; oz. 20c; l / 4 lb. 50c; 1 lb. $1.50. 
Golden Summer Crookneck—Early, heavily warted and 
light golden-yellow. Pkt. 5c; oz. 15c; V 4 lb. 45c; 
lb. $1.25. 
Italian Squash (Zucchini)—Earliest of all. Dark green 
color at first, changing to a lighter green later. Pkt. 
5c; oz. 15c; >4 lb. 45c; 1 lb. $1.25. 
PUMPKINS 
(See Hotkaps, Page 50) 
Connecticut Field or Pie Pumpkin—Large yellow. Pro¬ 
duces enormous crops. Cultivated for feeding stock. 
Pkt. 5c; oz. 15c; *4 lb. 30c; 1 lb. 80c. 
Cushaw Green Striped—There is more Pumpkin for its 
size because of the small seed cavity. It is excellent 
for pies and yields enormously. Crooknecked. Pkt. 
5c; >4 lb. 45c; 1 lb. $1.25. 
King of the Mammoths (Potiron)—Fruits grow to 
mammoth size, reaching two feet or more in diame¬ 
ter and from 100 to 200 pounds or over in weight. 
Salmon-orange skin. Very thick, bright yellow flesh, 
finely grained, tender and of excellent quality for 
pies. Pkt. 5c; oz. 15c; *4-1 b. 45c; 1 lb. $1.25. 
Mammoth—This is the “jumbo” of the Squash family. 
Grows 2% to 3 feet in length; often attains more 
than 100 pounds in weight. Pkt. 5c; oz. 20c; 1 lb. 
$1.50. 
TOMATOES 
(See Hotkaps, Page 50) 
Navlet’s Earliest of All—Fruits immense. Flesh solid, 
deep red. Excellent for salads or for cooking. Pkt. 
5c; oz. 50c; l / 4 lb. $1.50; 1 lb. $5.00. 
Bonny Best—Very early. Fruit round, light scarlet, 
very productive. Pkt. 5c; oz. 30c; *4 lb. $1.00; 1 lb. 
$3.00 
Earliana—Extremely early. Flesh solid, with few seeds. 
Particularly fine quality. Pkt. 5c; oz. 40c; 2 oz. 70c. 
Golden Queen—Large yellow, fruit smooth, well 
shaped. Delicious flavor. Pkt. 5c; oz. 60; 2 oz. $1.00. 
Ground Cherry or Husk—Grows like a Tomato. The 
small fruit is enveloped within a husk. Good for 
preserving. Pkt. 10c; oz. 20c; oz. 60c. 
Marglobe—Early, produces large smooth, meaty, glob¬ 
ular, red fruit; ripens uniformly, free from cracks. 
Extra cropper resistant to wilt. Pkt. 10c; oz. 75c; 
»/ 4 lb. $2.25. 
Navlet’s San Jose Canner—Developed for the commer¬ 
cial canner. Well colored. Large size. A prolific 
producer. Highly satisfactory to can. Pkt. 5c; oz. 
50c; 2 oz. 90c. 
Norton or Wilt Resistant Stone—Prolific. Fruit is 
bright red, smooth and thick. Pkt. 10c; oz. 60c; l / 4 
lb. $1.75. 
Ponderosa—Meaty as beef-steak. Almost seedless. 
Glowing crimson clear to heart. Excellent for slic¬ 
ing or salads. Pkt. 5c; oz. 60c; 2 oz. $1.00. 
Red Pear Shaped—Like a pear. Small, about 2 or 3 
inches long. Bright scarlet. Delicious for preserves 
or salads. Pkt. 5c; *4 oz. 20c; oz. 60c. 
Stone—Round apple-shaped. Deep red. Uniform in 
size. Vigorous and productive. Pkt. 5c; oz. 35c; 2 
oz. 60c. 
Yellow Pear Shaped—Small, golden yellow. Shaped 
like a pear. Pkt. 5c; x / 4 oz. 20c; oz. 60c. 
HERB SEEDS 
Anise—Used as a cordial and for garnishing and flav¬ 
oring. Pkt. 10c; oz. 30c. 
Basil—Sweet. The leaves are used for flavoring soups, 
stews and highly-seasoned dishes. Pkt. 10c; oz. 40c. 
Borage-—The leaves are used for flavoring and the 
flowers furnish bee pasture. Pkt. 10c; oz. 50c. 
Caraway-—Grown for the seeds, which are used ex¬ 
tensively for flavoring of bread, pastry, etc. Pkt. 
10c; oz. 25c. 
Catnip or Catmint—The leaves are used for seasoning. 
It also makes an excellent bee pasture. Pkt. 10c. 
Chervil—Used in soups and salads. Pkt. 10c; oz. 15c. 
Coriander—The seeds are used in the manufacture of 
liquors and confectionery. Pkt. 10c; oz. 25c. 
Dill—The seeds have an aromatic odor and warm, 
pungent taste. They are used as a condiment and 
also for pickling cucumbers. Pkt. 10c; oz. 25c. 
Fennel—Sweet. The boiled leaves are used in sauces. 
Pkt. 10c; oz. 30c. 
Marjoram—Sweet. The leaves and the ends of the 
shoots are esteemed for seasoning in Summer and 
seasoning for dressing. Pkt. 10c; oz. 50c. 
Rosemary—The aromatic leaves are used for season¬ 
ing. Pkt. 10c; oz. $1.00. 
Rue—For medicinal purposes. Good for the croup. 
Pkt. 10c. 
Sage—The most extensively used of all herbs as a 
seasoning for dressing. Pkt. 10c; oz. 50c. 
Summer Savory—A hardy annual. The dried stems, 
leaves and flowers are extensively used for flavor¬ 
ing—particularly in dressings and soups. Pkt. 10c; 
oz. 75c. 
Please include Sales Tax within the State of California 
44 
