12 
Robert S. Griswold Seed and Floral Co 
SQUASH — Continued 
Fall and Winter Varieties 
ACORN, “ Des Moines ” or “ Table Queen ”—6 inches long and 4 
Inches in diameter; color dark green, shell hard, smooth and rigid; 
Just cut in half, take out the seeds, bake twenty minutes and you 
will have the nicest squash you ever tasted; splendid for pies. 
BANANA—A distinct variety of fall and winter squash; very pro¬ 
lific, grows 2 to 3 feet in length; very fine grained and thick meated; 
always rich, sweet and spelndid flavor. 
BOSTON MARROW—Flesh bright orange, fine grain, and unsur¬ 
passed; it is oval-shaped, and thin skin of bright orange color. 
CHICAGO WARTED HUBBARD—Very dark green, shell extremely 
hard and warty; flesh dry, sweet and of finest flavor. 
GOLDEN HUBBARD—Similar to Chicago Hubbard, except that it 
is earlier and smaller. Skin deep orange yellow; flesh fine grained. 
PRICE 
OF SQUASH 
Pkt. 
Oz. 
2 Oz. 
14 Lb. 
Lb. 
4corn . 
.$0.05 
$0.20 
$0.35 
$0.50 
$1.50 
All Other 
Varieties. 
.05 
.15 
.25 
.45 
1.35 
TOBACCO 
CONNECTICUT SEED LEAF—Best variety for climate of Middle 
and Northern States; attractive leaf of choice texture and delightful 
flavor. Pkt. 10c. 
TOMATO 
1 ounce to 2,000 plants; 14 lb. 
(transplanted) per acre. 
CHALK’S EARLY 
JEWEL—One of the best 
early varieties; the first 
is large, uniform, smooth, 
solid, of fine quality, and 
brilliant scarlet. 
CRIMSON CUSHION 
(Beefsteak Tomato) — 
Large size, nearly round 
and of very good qual¬ 
ity; the color is bright 
scarlet and flesh very 
thick and meaty. 
DWARF CHAMPION 
—Early, medium size, 
smooth, solid; pink. 
DWARF STONE— 
Large, round, smooth, 
solid; deep scarlet. 
Ponderosa 
EARLIANA—The earliest and best of the very early tomatoes; 
fruit of fair size, round, very smooth and solid, and produced in 
clusters in center of the plant; color bright scarlet. 
EARLY red PERFECTO—See Front Cover. 
GOLDEN PONDEROSA—Rich golden yellow; fruit very solid, with 
few seeds; the best large yellow tomato. 
JOHN BAER—A remarkable extra early red or scarlet tomato; 
fruit is more perfectly round than any other variety; absolutely 
coreless, flesh solid throughout, no waste when slicing or canning; 
flavor is mild and sweet. 
OXHEART—The largest of all tomatoes, specimens often weighing 
3 lbs. or more. Rich purplish-pink color; of distinct “oxheart” form, 
very solid, almost seedless. 
PONDEROSA—Being largest tomato that grows, it is decidedly a 
favorite; tomatoes grow In beautiful clusters; the fruit is mostly 
oblong in shape, usually ribbed, is deep purple color, has solid flesh 
of sweet flavor, and small seed cells. 
PRITCHARD (Scarlet Topper)—Wilt and rust resistant; early, 
vigorous and productive. The fruit is large, smooth, globe shaped, 
solid and heavy with thick walls; skin and flesh of intense scarlet; 
no core and few seeds. 
RED HEAD—An exceptionally fine, large, bright red early varietyj 
fruits nearly globe-shaped, very solid ; an excellent canning variety. 
STONE—Main crop tomato; fruit bright scarlet, very large, solid, 
without core and not subject to cracking; good keeper and canner. 
YELLOW PEAR—Small pear-shaped variety; bright yellow, used 
for preserves. 
GROUND CHERRY, HUSK, or STRAWBERRY—The small yellow 
fruit is enclosed in a husk; very sweet, prized for preserving and 
pies. 
