TOMATOES, continued 
Marglobe. A remarkable variety introduced by the United States 
Department of Agriculture. It has proved particularly resistant to 
wilt and rust. The vigorous, productive plants bear wonderful crops 
of uniform, globe-shaped, deep scarlet fruits. Skin is smooth and 
evenly colored, and the meat solid and juicy. An ideal home-garden 
variety that has proved to be an excellent keeper and shipper. 
Oxheart. One of the largest Tomatoes ever grown. It has purple- 
scarlet skin, smooth and evenly toned throughout. The meat is solid 
with few seed-cells, and has a rich, luscious, half-acid flavor. Indi¬ 
vidual fruits have been grown which weigh as much as a pound and 
a half each. 
Ponderosa. An old, well-known variety popular with gardeners who 
like huge, solid fruits. The color is purplish pink, seed-cavities 
unusually small, and the flavor most agreeable and mild. It is not 
unusual for individual Tomatoes to weigh 12 ounces or more. The 
largest of all varieties with good slicing and salad qualities. 
Pritchard. An extra-early, large, smooth Tomato with a brilliant 
scarlet skin and heavy, solid meat. Most productive and very at¬ 
tractive. Its solidity is remarkable, considering that it has no core, 
which is due to its very small seed-cavities. On rich soil its produc¬ 
tiveness is amazing, each plant bearing 70 to 80 fruits. 
Stone. One of the old favorite Tomatoes for late or main crop. Its 
large, smooth-skinned fruits are deep scarlet, and it is a standard 
variety with market gardeners and canners who know that they can 
depend on it. 
TURNIPS 
Ruben Navet Nabos Navone 
One packet each of an extra-early and main-crop sort and a Rutabaga will 
supply enough for the home-garden; one ounce sows 200 feet of row. 
Golden Ball or Orange Jelly. Medium-sized, round, smooth, deep 
yellow roots of delicious flavor. A quick grower and an excellent 
keeper. Tender, sweet, mealy, and entirely free from woodiness 
or fiber. 
Long White Cowhorn. Clear white roots, green at the top, with the 
upper half standing out of the ground. Particularly desirable for 
stock-feeding, but can be used for the table. 
Pomeranian White Globe. Used principally for stock-feed. Tops are 
large, with cut leaves. Roots 4 to 6 inches in diameter, globe- 
shaped, slightly flattened, white throughout, smooth, firm, and 
somewhat coarse. 
Purple-Top Strap-Leaf. One of the best-known varieties, popular for 
table use when partially grown. Roots flat, medium-sized, purple 
above ground and white below. Fine-grained, tender flesh. 
Purple-Top White Globe. Large, globular roots, good for table use and 
stock-feeding. Pure white below ground, purple or dark red at the 
top. Also sold as Red-Top White Globe. 
Seven Top. The Salad Turnip. Produces an abundance of spreading 
foliage, widely used in the South for Turnip “greens” and stock-feed. 
Root is small and not particularly desirable. 
White Egg. A splendid table variety of oval shape, growing to fairly 
good size. The skin is clear white, tender, and of excellent appear¬ 
ance in the market. Flesh fine-grained, mild, and sweet. 
Yellow Stone or Globe. Medium-sized roots of globular shape with 
smooth, pale yellow skin and tender, crisp flesh of excellent quality. 
Desirable for table use and stock-feed. 
RUTABAGA 
(Also called Swedes or Russian Turnips) 
American Purple-Top. Very large roots of fine quality for table use 
and excellent for stock-feeding. The flesh is yellow, solid, and crisp. 
Skin is purple above the ground. 
Budlong’s White Rock. Early variety with round, hard, white roots. 
A very good keeper. Flesh is firm and sweet, equally good for table 
use or stock-feeding. 
White Swede. Large, globular roots; white skin tinged green or bronze 
at the top. Flesh is white, firm, and has excellent keeping qualities. 
Good for table use or stock-feed. 
Purple-Top White Globe Turnip 
Turnips are a cool-season crop. 
They should be sown as early in 
spring as the garden can be 
worked, or in late summer for 
autumn and winter use. They 
may be broadcast or grown in 
rows, properly thinned, and the 
sweetest and best Turnips are 
always grown in new, fresh 
ground. They should not be 
allowed to stand after they are 
ready for use, otherwise they 
will become hard, pithy, and 
woody. 
Rutabagas mature later, are 
generally bigger, and have firmer 
flesh. They are just as good as 
Turnips for the table and have 
excellent cooking qualities. 
American Purple-Top Rutabaga 
THE PAGE SEED COMPANY, Greene, N.Y. 
25 
Vegetable Seeds 
