12 
BANNING’S SEED AND NURSERY HOUSE, BROOKFIELD, MO. 
SQUASH 
WARTY HUBBARD — Large size winter 
squash with, a hard, warty skin. Splendid for 
baking. Pkt., 5c; oz., 15c; *4 lb., 50c. 
FORDHOOE —A squash small in size that _ is 
fine for cutting in halves and baking. Fruits 
are 6 to 8 inches long, slightly ridged, and a 
light lemon in color. Flesh fine grained, free 
from fiber and of a buttery flavor. Pkt., 5c; 
oz., 15c; % lb., 50c. 
BANANA —A winter squash delicious for pies 
or baking. Tough shell, grayish green in color 
with orange flesh. Pkt., 5c; oz., 15c; lb., 50c. 
GIANT SUMMER CROOKNECKS —A fine 
early type with vines of bush habit, large and 
vigorous. The fruits are curved at the neck with 
warted golden surface. Pkt., 5c, oz., 15c, *4 
lb., 50c. 
TURNIP 
PURPLE TOP WHITE GLOBE —An early 
turnip of globe shape which is rapidly taking 
the market away from all other varieties. Pkt., 
5c: oz., 10c; Vx lb., 30c; 1 lb., 75c. 
WHITE MILAN —Roots flat and attractive 
white. Tops small and upright. Very best for 
early spring planting. Quality fine. Skin smooth 
and almost transparent. Pkt., 5c; oz., 10c; % 
lb., 30c; 1 lb., 75c. 
TOMATO 
EARLIANA —Extra early tomatoes. The first 
fruits are the best but the size soon runs small. 
Plant a late variety to come on when the best 
fruits are gone. Pkt., 5c; oz., 35c. 
CHALK'S EARLY JEWELL— Not quite as 
early as Earliana, but far better quality. Fruit 
is smooth and ripens up evenly to the stem. 
Pkt., 5c; oz., 35c. 
OXHEART —A large tomato growing in the 
form of a beef heart. Skin is pink and flesh is 
mild and sweet. Fruit is large and almost seed¬ 
less. It is not a heavy bearer. Pkt., 5c; % oz., 
40c. 
JUNE PINK —Best described as a pink Earli¬ 
ana. Ripens with Earliana but fruit is better 
quality. Pkt., 5c; oz.. 35c. 
MARGLOBE— Wilt and rust resistant, a new 
widely known tomato. One of the best varieties 
for producing a crop under adverse weather con¬ 
ditions. A fine second early and main crop to¬ 
mato. Pkt., 5c; oz., 35c. 
PONDEROSA —Large, meaty variety of tomato 
with few seeds. No garden complete without 
this tomato. Ripens early for such large fruit. 
Pkt., 5c; oz., 50c. 
BREAK O’ DAY —A new wilt resistant tomato 
that is nearly as early as Earliana, but far su¬ 
perior in size and quality. Fruits are large, 
smooth, meaty, red and nearly globe shaped. We 
have fruited this variety for two years and 
know it will please any one planting it. Pkt., 
5c; oz., 35c. 
PRITCHARD Scarlet Topper—New extra early, 
large, smooth and extremely solid tomato of an 
intense scarlet color. Productive and very at¬ 
tractive. Of a solidity that is truly remarkable 
with small seed pockets and no core. Its pro¬ 
ductiveness, especially in rich soil is amazing. 
It is a wilt resistant variety, with plenty of vine 
to protect the fruit from sun scald. Pk. 5c; oz., 
40c. 
STONE —A leading variety for main crop, with 
large smooth fruit. Color bright scarlet. Rip¬ 
ens evenly to stem. One of the best varieties 
for canning. Pkt., 5c; oz., 30c. 
BEEFSTEAK —A large red tomato of few 
seeds and much meat. A great favorite with 
many customers. Fruit ripens mid-season. Pkt., 
5c; oz., 60c. 
RED HEAD —A fine early red tomato ripening 
as early as Chalk’s Early Jewell. Fruit is large 
and smooth. A production variety of solid 
quality tomatoes. Pkt., 5c; oz., 35c. 
GOLDEN PONDEROSA —Similar in size to 
Ponderosa except fruit is golden yellow tinged 
on blossom side with pink. Pkt., 5c. 
GOLDEN QUEEN —Fruit large and smooth; 
color a golden yellow with a slight blush of 
red. Smooth and as well shaped as the best red 
varieties. Fine flavor. Pkt., 5c. 
RUTABAGA 
IMPROVED PURPLE TOP —Hardy and pro¬ 
ductive. Roots are globular with a small tap 
root and a small neck. Color bright yellow. Pkt., 
5c ; oz., 10c. 
SELECT VARIETIES 
BROCOLI —Green sprouting, forms large head 
consisting of a cluster of bluish green flower 
heads. Cooked and served like cauliflower. Pkt., 
5c; cz., 40c. 
BRUSSELL SPROUTS Dwarf Improved—Tiny 
heads like cabbage that grow on the side of the 
plant stem. A delicious vegetable. Pkt., 5c; oz., 
35c. 
ENDIVE Green Curled—Beautifully curled, ten¬ 
der and crisp. Leaves a rich green color which 
blanch to an attractive creamy white. Pkt., 5c; 
oz., 15c. 
KOHL-RABI Early White Vienna—Popular, 
early short topped variety with firm flesh. The 
bulbs are best when 2 to 3 inches in size. Pkt., 
5c; oz., 15c. 
KALE or BORECOLE Dwarf Curled—Grows 
low and compact with leaves so crimped and curled 
that the whole plant looks like moss. Pkt., -5c; 
oz., 15c. 
LEEK Broad London—Mild sweet form of onion, 
excellent for soups, stews or creamed. Pkt., 5c; 
oz., 25c. 
RED CABBAGE —Leaves red in color, heads are 
firm and solid. Used for pickling. Pkt., 5c. 
CHINESE or CELERY CABBAGE —A fine, 
tender vegetable, may be served like lettuce or 
shredded in cole slaw. Boiled, it is more palatable 
than cabbage. Pine substitute for head lettuce. 
Pkt., 5c; oz., 25c. 
HERBS —Listed are several that should be found 
in every garden. Pkt., 5c. 
True Lavender—Leaves used for perfume for 
linens. 
Sweet Majoram—Used as seasoning. 
Summer Savory—Used for flavoring salads, etc. 
Thyme—Used in soups, stews etc. 
