Ask Doctor About Spinach 
19 
SPINACH 
Spinach is one of our most appetizing 1 and healthful foods when properly cooked. Its increasing pop¬ 
ularity has led plant breeders to work for improvement in varieties. They have succeeded so well that 
those now grown are larger in leaf, more succulent, and remain in prime condition a much longer time. 
Sow in rows 16 to 20 inches apart and thin to 6 inches apart in the row when leaves are an inch wide. 
Seed can be planted as soon as the ground can be prepared. The soil should be as rich as practicable to 
increase the size and Quality of the leaves. 
Steaming is the best way of cooking spinach, but if this is not possible, use only the water that clings to 
the leaves after washing and keep the pan tightly covered. In any case, cook only for a short time and 
do not let it stand long before serving; 1 ounce of seed will sow 100 ft. row. 
LONG STANDING BLOOMSDALE, True to its 
name, this spinach remains a long time in condition 
for use without bolting to seed even in hot dry 
weather. The compact erect plants have crumpled, 
rounded, large, thick leaves of dark green. It ma¬ 
tures with the second early class 
and proves very desirable in 
planting for succession. Pkt., 5c; 
oz., 10c; y 4 Il»., 15c; y 2 lb., 25c; lb., 
45c, postpaid. 
PRICKLY SEEDED. This hardy 
spinach, adapted to fall planting 
where winters are mild, is pop¬ 
ular among California gardeners. 
It is also satisfactory for spring 
planting in home gardens of 
colder climates. The plant is 
large, with many rounded thick 
dark green leaves. It is easily 
grown in ordinary soils. Pkt., 5c; 
oz., 10c; % lb., 15c; y 2 lb., 25c; lb., 
45c, postpaid. 
NEW ZEALAND (Tetragonia). 
Although not a true spinach, the 
leaves look like spinach and are 
very useful as greens. On soil too 
poor to grow spinach successfully, 
the plants thrive and produce 
groups of small fleshy leaves that 
are tender and delicious when 
cooked. Each branch of the plant produces others, 
so that it goes on providing a continuous supply of 
greens throughout the summer. Pkt., 5c; oz., 10c; 
y 4 lb., 25c; 14 lb., 40c; lb., 70c, postpaid. 
GIANT THICK LEAVED (No¬ 
bel). The seed of this thick leaved 
variety produces the largest spin¬ 
ach under cultivation. They grow 
rapidly and remain in good con¬ 
dition a long time. The medium- 
green leaves are large, rounded, 
slightly crumpled, succulent, and 
tender. It is an excellent home 
garden spinach. Pkt., 5c; oz., 10c; 
14 lb., 15c; 14 lb., 25c; lb., 45c, 
postpaid. 
KING OF DENMARK. This was 
the forerunner of the modern 
“long-standing” strains of spin¬ 
ach. It is intermediate between 
the smooth-leaved and blistered 
types. The leaves are large and 
medium dark green in color. The 
plants are low g r o w i n g and 
quickly produce a heavy crop 
which remains in condition from 
one to two weeks. A very hardy 
and satisfactory spinach for the 
home garden. Pkt., 5c; oz., 10c; 
14 lb., 15c; 14 lb., 25c; lb., 45c, 
postpaid. 
Long Standing Bloomsdale 
SQUASH 
Like corn and potatoes, squashes are native to America. For generations they, like their relative, the 
pumpkin, have been one of our staple vegetables. 
Because of differences in character and habits of growth, there are two kinds of squash. They are gen¬ 
erally known as “summer” and “winter” squashes. 
The culture of this vegetable is about the same as that of pumpkins and melons. The trailing varie¬ 
ties require as much room as pumpkins, while the bush squashes take about the same space as cucumbers. 
1 ounce will plant 25 hills. 
Summer Varieties 
Unlike the winter 
squashes, these are suit¬ 
able for use only when 
young; they are practical¬ 
ly worthless for cooking 
after the shell begins to 
harden. They are an ex¬ 
cellent vegetable in sum¬ 
mer and very early au¬ 
tumn. 
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. 
Arm, smooth, and richly 
flavored. This is the most 
popular of white summer 
squashes for home garden 
use. Pkt., 5c; oz., 10c; y 4 lb., 30c; y> ll>., 50c; lb., 
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¬ 
ing. Pkt., 5c; oz., 10c; y 4 lb., 30c; y 2 lb., 50c; lb., 90c, 
postpaid. 
ITALIAN MARROW, COCOZELLE. This foreign 
variety is increasing in popularity in this countrv. 
It grows to a length of 6 or 8 inches in about 65 
days. At this size, the fruit is in prime condition 
for eating. The skin is dark green, becoming mar¬ 
bled with yellow and 
light green as it matures. 
The flesh is pale green, 
thick, firm, tender, and of 
excellent quality. The en¬ 
tire fruit is edible. Pkt., 
< 5c; oz., 15c; *4 lb., 35c; y 2 
lb., 65c; lb., $1.20, postpaid. 
Winter Varieties 
DELICIOUS. The 8 to 
10 pound fruits are heart- 
shaped and dark green. 
The bright yellow flesh is 
thick, firm, and fine 
grained. In quality it is 
dry, sweet, and richly fla¬ 
vored. It ripens in about 
103 days and keeps well. 
Pkt., 5c; oz., 15c; y 4 lb., 
35c; y z lb., 65c; lb., $1.20, 
postpaid. 
HUBBARD. Surpassed 
in quality only by Deli¬ 
cious, this variety is the 
most widely grown of any 
winter squash. The 12 to 
14 nound fruits, perfected 
in 100 to 110 days, are 
round and warted and very dark green. The thick 
bright yellow flesh is fine-grained and richly fla¬ 
vored. This squash keeps well all winter. Pkt., 5c; 
oz., 15c; y 4 lb., 35c; y 2 lb., 65c; lb., $1.20, postpaid. 
TABLE QUEEN or DES MOINES. Because of con¬ 
venience for baking and serving in halves, this little 
squash has gained great popularity. It weighs only 
about iy 2 pounds and is acorn-shaped, deeply fur¬ 
rowed, and dark green on the outside. The flesh 
is rich yellow, somewhat coarse grained, dry and 
mealy, and of delicious flavor. The vines yield pro- 
lifically, and the fruit matures in about 100 days. 
Pkt., 5c; oz., 15c; *4 lb., 40c; % lb., 75c; lb., $1.35, 
postpaid. 
Delicious Squash 
OOc 
