OREGON SEED STORE 
7 
WINTER RADISHES 
Pkt. 5c; oz. 10c; '/ 4 -lb. 30c; lb. 85c. 
The merits of Winter Radishes are little ap¬ 
preciated. These grow to large size and keep 
well for winter and spring use. Sow seed in 
July and August. Early planting is not advis¬ 
able. 
California Mammoth White China Radish — 
A very large winter radish, sometimes grow¬ 
ing eighteen inches long. Pure white, very solid, 
crisp and tender. 
China Rose Winter Radish —A winter growing 
4 to 5 inches long. 
Round Black Spanish Radish —The roots are 
round or top-shaped, 3 to 4 inches in diameter. 
The skin is black, the flesh is white. 
Long Black Spanish Radish — One of the 
largest and hardiest of winter radishes. The 
roots grow 7 to 9 inches long. 
Sakurapima Radish —The mammoth radish of 
Japan, the largest in cultivation, often weighing 
20 to 30 pounds. The flesh is very solid, firm 
and brittle. Can be eaten raw or cooked as a 
vegetable. 
RHUBARB or PiE PLANT 
Per pkt. 5c; oz. 20c; 2 ozs. 35c; '4-lb. 50c; 
lb. $1.50. 
Rhubarb Roots, by express not prepaid, 10c 
each, $1.00 per dozen, by mail, prepaid, 15c 
each, $1.50 per dozen. Write for special quota¬ 
tions on large quantities. 
SALSIFY or VEGETABLE OYSTER 
Sandwich Island Mammoth —This grows uni¬ 
formly to an extra large size. Pkt. 5c; oz. 15c; 
1/4-lb. 50c; lb. $1.50. 
SPINACH 
Prices on the following varieties: Pkt. 5c; oz. 
10c; !/ 4 -lb. 20c; lb. 50c; postpaid. 
New Giant Smooth Leaf —The largest and the 
most productive of any sort we have tried. 
Plants 20 inches across are not uncommon on 
good soil. The leaves are simply immense. 
New Zealand Spinach — A distinct type of 
spinach and unlike other spinach, it thrives dur¬ 
ing hot weather. The plant is very large. 
Thick Leaved Improved Spinach — Medium 
early rapid growing variety, forming large, thick, 
slightly crumpled, deep green leaves of good 
quality. 
Longstanding —A comparatively late variety, 
but remaining a long time in condition for use. 
Prickly Winter Spinach —A late, hardy va¬ 
riety, usually sown in fall for winter use. 
Amsterdam Giant —This variety is very popu¬ 
lar and we have a fine strain of Holland grown 
seed. The leaves are broad and smooth and of 
medium deep green. 
TOBACCO 
Culture —Practically same as cabbage. 
Havana or Connecticut Seed Leaf —Both good, 
hardy varieties for general planting here. Pkt. 
5c; oz. 75c. 
POTATOES 
We offer a few varieties that we recommend. 
5 lbs. 40c; 10 lbs. 75c; postpaid. Write for 
quantity prices. 
‘‘Earliest of All” —Its quick growth and early 
maturity combined with its excellent cooking 
qualities, makes it very valuable. 
Early Rose —This variety has been a great 
favorite for many years and many growers still 
claim that it has never been excelled. 
Improved Burbank —The standard and most 
popular. 
American Wonder —One of the best all-around 
white potatoes, very popular for early main crop. 
OTHER VARIETIES —If you want any other 
kind, state variety and quantity wanted and we 
will quote prices on such market stock as is 
obtainable. 
SQUASH 
SUMMER VARIETIES 
Pkt. 5c; oz. 10c; <4-lb. 35c;, lb. $1.25 
New Squash Table Queen — This squash is 
ready before the Hubbards and yet stores 
equally well. The color is dark green, changing 
to bright golden after picking and storing. 
White Bush—The best summer sort for the 
home garden or market, very productive and 
good size. 
Giant Summer Crookneck —The flesh is a rich 
golden yellow, the quality and flavor of which 
is the very best. 
Giant Summer Straightneck — An excellent 
selection from the Crookneck Squash but with 
a comparatively straight neck, this being more 
easily packed for shipment. 
WINTER VARIETIES 
Improved Hubbard— The best and most popu¬ 
lar variety on our list. Rind dark green, warty 
and very hard. Flesh light orange, very dry, 
sweet and rich flavored. Has no superior. Long 
keeper. 
Golden Hubbard —The same in size, shape and 
quality as the well-known Hubbard Squash, ex¬ 
cept that it is bright red or golden color, and 
somewhat earlier. Good keeper. 
Boston Marrow — Skin yellowish, very thin, 
flesh dry and -fine grained, of unsurpassed 
flavor. 
Sibley or Pike’s Peak —Shell smooth, thin and 
of a pale green color, the flesh is thick, solid, 
deep orange color, very dry, fine grained. 
The Delicious— For quality. A squash of ex¬ 
ceptional merit for table use. A fall and winter 
variety, but is fine for all seasons. 
Banana Squash—Grows from 1 to 2 feet in 
length. Flesh firm and solid, of beautiful orange- 
yellow, and excellent quality. 
Mammoth Chili — Largest of all squashes, 
growing to an enormous size, often weighing 
over 200 pounds. 
TOMATO 
Pkt. 5c; oz. 35c; '/ 4 -lb. $1.00; lb. $3.50. 
The New Marglobe Tomato —The new rust 
resisting variety. The market gardeners con¬ 
sider this to be the best variety ever introduced 
and will bear until frost. 
Chalk’s Early Jewell — Large, bright red, 
smooth, round fruits, colored evenly up to the 
stem, solid, almost seedless, fine flavor. 
Beefsteak Tomato— This is largest of all bright 
red tomatoes. In many ways is similar to Pon- 
derosa, but color of skin is a rich scarlet red. 
Oregon’s Special (Market Gardeners’ Special) 
—Our special strain of this first early tomato 
is not only earlier than ordinary Earliana, but 
fruit is perfectly smooth, very solid, ripens 
bright deep scarlet right up to stem. 
Bonny Best — Has given splendid results 
wherever tried and being early, hardy, very pro¬ 
ductive. 
Spark’s Earliana— One of earliest tomatoes, 
large, uniform size and beautiful red color. 
Ripens thoroughly all over. 
Ground Cherry or Husk Tomato — Grows to 
great perfection under ordinary culture, yield¬ 
ing abundantly, very much prized for preserving, 
should be in every garden. Pkt. 5c; oz. 50c. 
“Burbank” Tomato —The originator describes 
it as the early, smoothest, most productive and 
best early tomato. 
