Jerome B. Rice Seed Co., Growers of Choice Garden Seeds, Cambridge, N. Y 
PEPPER 
Culture — The hot varieties are useful in mixed pickles, while the larger fruited sorts are used 
in many ways. Sow in hotbeds early in April and transplant to the open ground when weather 
is favorable. They should be planted in warm, mellow soil, in rows 18 inches apart. They 
may also be sown in the open ground when danger of frost is past. 
One ounce will produce 1,500 plants 
SWEET VARIETIES 
CALIFORNIA WONDER — Outstandingly 
the best large sweet pepper of today. Simi¬ 
lar in growth to the well-known Chinese 
Giant, but more productive. Fruit is large, 
blocky in form, and has extremely thick 
walls. 
CHINESE GIANT — One of the very largest 
of the mild red peppers and quite distinct 
in its short, blocky, almost square form. 
The fruit when ripe is a brilliant glossy 
scarlet. 
EARLY GIANT — The earliest, most produc¬ 
tive large pepper. Plant dwarf and compact, 
often bearing 12 large peppers 5 inches long 
by 3V2 inches in diameter. Fruit deep green 
in color, becoming crimson at maturity; very 
mild and sweet. One of the very best va¬ 
rieties we know. 
HARRIS' EARLIEST — The earliest of the 
sweet peppers. Plant growth dwarf and 
compact, producing an abundance of fair¬ 
sized, bull-nosed type fruit. 
CALIFORNIA WONDER 
MAMMOTH GOLDEN QUEEN — The largest of the 
sweet yellow peppers, resembling Ruby King in size 
and form. 
NEAPOLITAN — One of the very earliest and most 
productive large varieties; fruit of upright growth, 
sweet and very mild. 
PIMENTO —A very thick fleshed, heart-shaped, mild, 
smooth, crimson variety, much used for salads. 
RUBY KING — One of the most profitable and satis¬ 
factory varieties for the home or market garden; early 
and productive; fruits of large size, mild and sweet. 
WORLDBEATER — An exceptionally fine variety and one of the 
very largest, being a cross between Chinese Giant and Ruby 
King, having the form and earliness of the latter with the size 
of the former. The handsome fruits are 4 lobed, 5 inches in 
length by 31/2 inches in diameter, with a very mild, thick flesh. 
An exceedingly productive variety and grown extensively in the 
South for shipping. 
HOT VARIETIES 
HUNGARIAN YELLOW — Fruit very pungent, six inches in 
length, tapering to a curved point; waxy yellow in color turning 
crimson at maturity. 
LARGE BELL, or BULL NOSE —An old, standard, early variety, 
popular as a pickling sort; mild and sweet. 
LONG RED CAYENNE — The 5-inch fruits are bright red, hot 
and pungent. 
LONG THICK RED — Known as “Finger Pepper” by the Ital¬ 
ians. On the order of Cayenne but of greater diameter and 
thicker flesh; very early, prolific, hot and pungent. 
RED CHILI —An exceedingly prolific, very hot variety, used 
for pepper sauce; fruits about P /2 inches long. 
EARLY GIANT 
TASTY DISHES FROM GARDEN VEGETABLES 
Candied Squash 
1 email Hubbard squash 
1 cup sugar 
14 cup butter 
!/£> teaspoon salt 
1 cup water 
Wash the squash and cut into suitable 
pieces for serving, about 3x4 inches, 
removing the seeds and membrane. Make 
a thin syrup of the sugar, butter, salt and 
Page twenty-four 
water. Pour into a large shallow baking 
pan. Arrange the piece of squash, yellow 
side down, in the pan. Bake in moderate 
oven (350 to 375° F.) until the squash is 
very tender. It may also be cooked slowly 
on top of the stove if tightly covered and 
in a heavy pan. Serve the pieces with any 
syrup that remains, placed in the center of 
each piece. Serves six. 
Baked Table Queen Squash 
Remove tops. Take out seeds. Brush in¬ 
side and out with melted butter, sprinkle 
inside with salt, and replace tops. Bake 
one hour or until tender in moderate oven 
(350 deg. F.). Season with salt, pepper, 
butter, and if desired (4 teaspoon sugar. 
Serve in the shell, one squash to person. 
