DEPENDABLE SEEDS, PLANTS AND NURSERY STOCK 
11 
RUBY KING —Large, sweet mangoes. Green 
at first, turning to deep crimson when ripe. 
Mangoes are always smooth, even in the largest 
ones. Pkt., 5c; oz., 35c. 
CHI N E S E 
GIA NT — 
The largest 
sweet mango 
grown. Does 
not bear as 
much frtiit 
as the Ruby 
King. Its 
m a mm o t h 
size always 
commands at¬ 
tention. Pkt., 
5c; oz., 45c. 
GOLDSN 
QUEEN 
MAMMOT H 
—'Very large 
green pep¬ 
pers turning 
to a rich 
golden yel¬ 
low when 
ripe. Sweet, an early variety. Pkt., 5c; oz., 35c. 
HOT CAYENNE —Peppers are two to three 
inches long, half inch in diameter and fiery hot. 
Pkt., 5c; oz., 35c. 
PIMENTO —Flesh sweet and thicker than any 
other pepper. F'ruits are glossy green, turning 
to a beautiful dark red when ripe. Fruits mea¬ 
sure two to three inches in diameter and one to 
two inches in depth. Many customers are now 
canning these sweet thick meated peppers each 
fall. Pkt., 5c; oz., 35c. 
NEAPOLITAN— A medium size sweet pepper 
that is early and a sure cropper. Always sweet. 
This variety can always be counted on to ripen 
most of its crop early in the fall, thereby giving 
plenty of red mangoes for pickles. Pkt., 5c; 
oz., 35c. 
HARRIS’S EARLY GIANT —Earliest and 
most prolific of all large peppers. Fruit is size 
of Ruby King. Plants often have 12 or more 
large peppers on them at a time. A sure bearer 
even in dry weather. Pkt., 5c; oz., 40c. 
CALIFORNIA WONDER —A mild sweet var¬ 
iety, very large with heavy thick flesh. One of 
the heaviest peppers grown. Pkt., 5c; oz., 45c. 
PUMPKIN 
LARGE CHEESE or KENTUCKY PIELD— 
One of the best for table use and very produc¬ 
tive. Shape of fruit is flat, flesh yellow, thick 
and tender. Pkt., 5c; 1 oz., 10c; % lb., 30c. 
SUGAR or PIE- —A rather small but handsome 
variety. Shape round, skin deep orange colored, 
flesh fine grained, sweet and superior for pies. 
Pkt., 5c; 1 oz., 10c; lb., 35c. 
GREEN CUSHAW —Fruit large with crooked 
necks. Color creamy white, irregularly striped 
with green. Flesh light yellow, thick and sweet. 
Pkt., 5c; 1 oz., 10c; Va, lb., 35c. 
WHITE CUSHAW —Fruit large with crooked 
necks. Color creamy white, flesh yellow, thick 
and sweet. Pkt., 5c, oz., 10c, % lb., 35c. 
CONNECTICUT FIELD —Standard cornfield 
variety; producing large orange colored pumpkins, 
averaging 25 lbs. in weight. Flesh is thick, dry 
and sweet. Pkt., 5c; oz., 10c; % lb., 30c. 
RADISH 
CRIMSON GIANT —A large early variety _ of 
the round red type. Grows about twice the size 
of the early turnip type of radishes but is not 
as early. Remains solid longer than other round 
varieties. Pkt., 5c; 1 oz., 12c; % lb., 30c; lb., 
75c. 
FRENCH BREAKFAST —Olive shaped, scarlet 
radish with white tip. Tender and early. Pkt., 
5c; oz., 12c; % lb., 30c; 1 lb., 75c. 
ICICLE —Early, long white radish. Flesh ten¬ 
der and crisp. Pkt., 5c; oz., 12c; % lb., 30c; 
1 lb., 75c. 
SAXA —An extremely early round red radish of 
fine quality and no radish makes a prettier bunch 
than this variety. This radish is a week earlier 
than any radish that we have ever grown. They 
are ready to pull when the tops are small and 
are very crisp and tender. Pkt., 5c; oz., 12c; 
14 . lb., 30c; 1 lb., 75c. 
WHITE TIPPED SCARLET TURNIP— 
Early round radish with white tap root. Flesh 
tender and snappy. Pkt., 5c; oz., 12c; % lb., 
30c; 1 lb., 75c. 
WHITE STRASBURG —A popular summer 
radish with long, thick, white roots. Remains 
solid for some time after reaching full size. Pkt., 
5c; 1 oz., 12c; % lb., 30c; lb., 75c. 
WHITE CHINA or CELESTIAL WINTER— 
Roots are long with beautiful white skin and 
flesh is so white as to attract attention even 
among other white varieties. Radishes grow 
large but even in the largest size they are sweet, 
tender and solid. Plant seed at late turnip 
planting time. Use them through the fall and 
dig and store balance the same as potatoes and 
turnips. I never grew them until last fall but 
they are certainly fine. Pkt., 5c; oz v 12c. 
SAGE 
Mammoth Broad Leaved Garden Sage used 
for seasoning. Makes a good sized bush the 
first season and will live over the winter if pro¬ 
tected from severe cold. Pick the leaves before 
frost and cure in the shade. Pkt., 5c. 
SALSIFY 
SALSIFY or OYSTER PLANT— This is 
grown for fall and winter use and is highly es¬ 
teemed for the fine flavor of the roots. The 
name of oyster plant has been given to Salsify 
because the roots have an oyster-like flavor. Sow 
the seed thinly in shallow drills early in the 
spring. Pkt., 5c; oz., 20c. 
SPINACH 
VICTORIA — Early large leaved variety. 
Should be planted early. Pkt., 5c; oz., 10c; 
14 lb., 30e; V 2 lb., 50c. 
BLOOMSDALE —A variety of spinach that 
stands a long time before it goes to seed. Leaves 
crumpled, dark glossy green and tender. Pkt., 
5c; oz., 10c; % lb., 30c; V 2 lb., 50c. 
NEW ZEALAND —A new type of spinach. The 
plants grow in branching form. Leaves and 
stems can be gathered anytime after they are 
large enough and the plants will put out a new 
growth. Thrives in hot weather in any soil. 
Pkt., 5c; oz., 10c: % lb., 30c; % lb., 50c. 
Sugar or Pie 
