52 
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Hallawell’s 
4 
SQUASH 
Squash should be planted in a warm, rich soil, after the 
weather has become settled and warm, about the beginning 
of May or June. Plant in well-manured hills, in the same man¬ 
ner as Cucumbers or Melons—the bush varieties 3 or 4 feet 
apart each way, and the running kinds from 6 to 8 feet. 8 to 
10 seeds should be sown, 1 to 2 inches deep, in each hill, 
thinning out after they have attained their rough leaves and 
danger from bugs is over, leaving 3 or 4 of the strongest 
plants to a hill. The soil should be moist before planting so 
that no watering is required until the seeds have sprouted, 
otherwise they may fail to germinate. An occasional feeding 
of liquid manure will repay in size of fruits. One ounce of the 
summer varieties will plant about 25 hills and one ounce of 
the winter varieties about 15 hills. Summer sorts mature in 
G5 days and the winter sorts in 150 days. 
Summer Varieties 
TABLE QUEEN (Acorn)—Cut in halves and baked this is a 
very tasty squash. It weighs about 1)4 lbs., is dark green 
outside with rich yellow flesh of delicious flavor. Matures 
in about 100 days. Pkt., 10c; oz., 25c; J4 lb., 60c; lb., $1.75. 
EARLY WHITE BUSH SCALLOP—A very early variety, 
with flat, creamy white scalloped squashes, 4 to 6 inches in 
diameter. The vine is bush in habit and rather dwarf. This 
variety is the common “Pattypan” squash. Pkt., 5c; oz., 
15c; y lb., 35c; lb., $1.00. 
BENNING’S BUSH SCALLOP—An improved bush squash 
which has become very popular in California. Fruits are 
about the size of the well known scallop squash but are 
a green tinted color when young. A very desirable garden 
and market variety. Pkt., 10c; oz., 25c; 14 lb., 60c; lb., 
$1.75. 
ENGLISH VEGETABLE MARROW (Long White)—Skin 
greenish yellow; flesh white, soft and rich flavor. Pkt., 10c; 
oz., 30c. (Imported Seed.) 
ITALIAN MARROW, COCOZELLE—An extremely early 
squash of compact bush growth. The color is dark green at 
first but changes to a lighter green as the fruit matures. 
Usually eaten when quite small, but is still good for. the 
table when nearly full grown. Pkt., 5c; oz., 15c; 14 lb-, 45c; 
lb., $1.25. 
ITALIAN MARROW, ZUCCHINI—Except in color which 
is light green with grayish mottling, this variety is similar 
to Cocozelle. Pkt., 5c; oz., 15c; y^ lb., 45c; lb., $1.25. 
YELLOW SUMMER CROOKNECK—A well-known sum¬ 
mer variety. The fruit is crooknecked, rich golden yellow 
and thickly warted; very tender when young. Pkt., 5c; oz., 
15c; y A lb., 45c; lb., $1.25. 
Winter Varieties 
BANANA—A wonderful yielder and good keeper. 2 to 3 feet 
long, with a tough whitish green shell and delicious tasty 
meat. Very fine for winter. Pkt., 5c; oz., 20c; 14 lb., 50c; 
lb., $1.50. 
BOSTON MARROW—The earliest of the fall sorts. Large 
oval fruit; color of skin and flesh rich orange. Excellent 
flavor; keeps well. Pkt., 5c; oz., 15c; 14 lb., 35c; lb., $1.00. 
DELICIOUS—One of the best sorts for winter use, weighing 
from 5 to 10 pounds. Skin is green, flesh is thick and of a 
dark orange color, fine grained and of splendid quality. 
Pkt., 5c; oz., 20c; *4 lb-, 50c; lb., $1.50. 
HUBBARD—The best known winter sort; of superior qual¬ 
ity; large size. Fruit heavily warted, dark green in color 
with orange flesh. Pkt., 5c; oz., 20c; 14 lb-, 50c; lb., $1.50. 
Early White Bush Scallop Squash 
HERB SEEDS 
Sow early in spring in shallow drills, 1 foot apart; when 
up a few inches thin out or transplant. 
10c per packet. 
ANISE—For seasoning, also for flavoring liquors; annual. 
BALM—Lemon scented; perennial. 
BASIL, SWEET—The stems and seeds are used in soups and 
sauces; annual. Oz., 30c. 
BORAGE—Excellent for bees; annual. 
CARAWAY—Seeds used in bread and cakes; biennial. 
CARDOON—Perennial. Oz., 40c. 
CATNIP—For medicinal purposes; perennial. 
CORIANDER—Seeds are used for flavoring; annual. 
DILL, MAMMOTH—Leaves used in pickles and sauces; 
annual. Oz., 15c; 14 lb., 35c. 
FENNEL, SWEET—For soups and salads; perennial. 
FLORENCE FENNEL—A vegetable with a flavor somewhat 
like Celery, but it has a sweet taste. Oz., 25c. 
LAVENDER—For perfuming linen; perennial. 
ROSEMARY—Leaves used for seasoning; perennial. 
SAGE—Leaves used for seasoning and stuffing; excellent for 
bees; perennial. )4 oz > 20c; oz., 50c. 
SAVORY, SUMMER—Leaves and young shoots used for 
flavoring; annual. 
SAVORY, WINTER—Perennial. 
SWEET MARJORAM—Leaves used both green and dried 
for seasoning; perennial. )4 oz *> 20c; oz., 50c. 
THYME—Leaves used for seasoning; perennial. 14 oz -> 25c; 
oz., 75c. 
HERB PLANTS—See page 54. 
Seasons to plant Vegetables in Central California, see page 37. 
