SPINACH AND SQUASH HAVE LOTS OF VITAMINS 
17 
SQUASH 
Like corn and potatoes, squashes are native to America. 
For generations they, like their relative, the pumpkin, have 
been one of our staple vegetables. 
Because of differences in character and habits of growth, 
there are two kinds of squash. They are generally known as 
"summer" and "winter" squashes. 
The culture of this vegetable is about the same as that of 
pumpkins and melons. The trailing varieties require as much 
room as pumpkins, while the bush squashes take about the 
same space as cucumbers. One ounce will plant 25 hills. 
Summer Varieties 
Unlike the winter squashes, these are suitable for use only 
when young; they are practically worthless for cooking after 
the shell begins to harden. They are an excellent vegetable 
in summer and very early autumn. 
Botanically, they are not true squash, but they have be¬ 
come known by that name through long established use. 
EARLY WHITE BUSH SCALLOP. Patty Pan or Cymling is the 
common name of this well-known variety. The plant is 
bushy and bears creamy white patty-shaped fruits, scal¬ 
loped on the edges. The flesh is milk-white, firm, smooth, 
and richly flavored. This is the most popular of white sum¬ 
mer squashes for home garden use. Pkt., 5c; oz., 10c; 
Vi lb., 30c; Vi lb., 50c; lb., 85e, postpaid. 
YELLOW SUMMER CROOKNECK. By the term "summer 
squash" many people mean this Yellow Summer Crookneck. 
The crop is perfected very early, 60 to 65 days. The bushy 
plant is very productive of attractive-fruits, weighing about 
2 pounds. The skin is distinctly warted and bears a bright 
yellow color, while the flesh is pale cream, firm, and tender. 
A very good sort for home planting. Pkt., 5c; oz., 10c; 
lb., 30c; y 2 lb., 50c; lb., 85c, postpaid. 
ITALIAN MARROW, COCOZELLE. This foreign variety is in¬ 
creasing in popularity in this country. It grows to a length 
of 6 or 8 inches in about 65 days. At this size, the fruit 
is in prime condition for eating. The skin is dark green, 
becoming marbled with yellow and light green as it ma¬ 
tures. The flesh is pale green, thick, firm, tender, and of 
excellent quality. The entire fruit is edible. Pkt., 5c; oz., 
15c; Vi lb., 35c; 1/2 lb., 65c; lb., $1.20, postpaid. 
Winter Varieties 
DELICIOUS. The 8- to 10-pound fruits are heart-shaped and 
dark green. The bright yellow flesh is thick, firm, and fine 
grained. In quality it is dry, sweet, and richly flavored. 
It ripens in about 103 days and keeps well. Pkt., 5c; oz., 
10c; 1/4 lb., 35c; 1/2 >b., 65c; lb., $1.10, postpaid. 
HUBBARD. Surpassed in quality only by Delicious, this va¬ 
riety is the most widely grown of any winter squash. The 
12- to 14-pound fruits, perfected in 100 to 110 days, are 
round and warted and very dark green. The thick bright 
yellow flesh is fine-grained and richly flavored. This squash 
keeps well all winter. Pkt., 5c; oz., 10c; %• lb., 35c; V 2 lb., 
65c; lb., $1.10, postpaid. 
TABLE QUEEN or DES MOINES. Because of convenience for 
baking and serving in halves, this little squash has gained 
great popularity. It weighs only about 1 y 2 pounds and is 
acorn-shaped, deeply furrowed, and dark green on the out¬ 
side. The flesh is rich yellow, somewhat coarse grained, dry 
and mealy, and of delicious flavor. The vines yield pro- 
lifically, and the fruit matures in about 100 days. Pkt., 5c; 
oz., 10c; 1/4 lb., 35c; V2 lb., 65e; lb., $1.10, postpaid. 
SPINACH 
Spinach is one of our most appetizing and healthful foods 
when properly cooked. Its increasing popularity has led plant 
breeders to work for improvement in varieties. They have 
succeeded so well that those now grown are larger in leaf, 
more succulent, and remain in prime condition a much longer 
time. 
Sow in rows 16 to 20 inches apart and thin to 6 inches 
apart in the row when leaves are an inch wide. Seed may be 
planted as soon as the ground can be prepared. The soil 
should be as rich as practicable to increase the size and qual¬ 
ity of the leaves. 
Steaming is the best way of cooking spinach, but if 
this is not possible, use only the water that clings to the 
leaves after washing and keep the pan tightly covered. 
In any case, cook only for a short time and do not let it 
stand long before serving. One ounce of seed will sow 
100 ft. row. 
LONG STANDING BLOOMSDALE. True to its name, this 
spinach remains a long time in condition for use without 
bolting to seed even in hot dry weather. The compact erect 
plants have crumpled, rounded, large, thick leaves of dark 
green. It matures with the second early class and proves 
very desirable in planting for succession. Pkt., 5c; oz., 10c; 
’A lb., 15c; y 2 lb., 25c; lb., 45c, postpaid. 
PRICKLY SEEDED. This hardy spinach, adapted to fall plant¬ 
ing where winters are mild, is popular among California 
gardeners. It is also satisfactory for spring planting in 
home gardens of colder climates. The plant is large, with 
many rounded thick dark green leaves. It is easily grown 
in ordinary soils. Pkt., 5c; oz., 10c; y 4 lb., 15c; y 2 lb., 25c; 
lb., 45c, postpaid. 
NEW ZEALAND (Tetragonia). Although not a true spinach, 
the leaves look like spinach and are very useful as greens. 
On soil too poor to grow spinach successfully, the plants 
thrive and produce groups of small fleshy leaves that are 
tender and delicious when cooked. Each branch of the 
plant produces others, so that it goes on providing a con¬ 
tinuous supply of greens throughout the summer. Pkt., 5c; 
oz., 10c; >A lb., 25c; y 2 lb., 40c; lb., 70e, postpaid. 
GIANT THICK LEAVED (Nobel). The seed of this thick 
leaved variety produces the largest spinach under cultiva¬ 
tion. They grow rapidly and remain in good condition a 
long time. The medium-green leaves are large, rounded, 
slightly crumpled, succulent, and tender. It is an excellent 
home garden spinach. Pkt., 5c; oz., 10c; 'A lb., 15c; y 2 ib., 
25c; lb., 45c, postpaid. 
KING OF DENMARK. This was the forerunner of the modern 
"long-standing" strains of spinach. It is intermediate be¬ 
tween the smooth-leaved and blistered types. The leaves 
are large and medium dark green in color. The plants are 
low growing and quickly produce a heavy crop which re¬ 
mains in condition from one to two weeks. A very hardy 
and satisfactory spinach for the home garden. Pkt., 5c; 
oz., 10c; y 4 lb., 15c; y 2 lb., 25c; lb., 45c, postpaid. 
