Helena, Montana. 
VEGETABLE SEEDS—(Continued) 47 
PUMPKIN 
New Guinea Butter Bean 
Ger.—Meloneii—Knubis. Scand.—Graeseker. 
(One ounce for 25 hills—3 pounds to the acre) 
Culture —The common practice is to drop two or 
three seeds in every third or fourth hill in the 
corn field, but if cultivated on a large scale, the 
seed may be sown in hills 8 feet apart each way, 
four plants to each hill. 
Pumpkin—Early Small Sugar or Pie 
Early Small Sugar or Pie —For pies this cannot be 
excelled: fruits round and small, with deep yel¬ 
low skin, plainly ribbed. Flesh sweet and fine 
grained. 70 days. Pkt., 5c; oz., 15c; 14-lb., 80c; 
1 lb.. 85c. 
Japanese Pie — A Large, Dark Green Crookneck 
Sort —The flesh is very thick, of a rich salmon 
color, fine grained, dry and sweet. Of medium 
size, early, very productive and a good keeper. 
Highly desirable for pies. Ripens in 70 days. 
Pkt., 5c; oz., 20c; %-lb.. 45c; 1 lb., $1.25. 
Large Cheese or Kentucky Field —A large, round, 
flattened Pumpkin with broad ribs; the skin is 
of rich cream color, flesh yellow, tender and of 
excellent quality. Extra fine quality for family 
and market use; fine for pies and rich food for 
stock. 90 days. Pkt., 5e; oz., 10c; Vi-Ib., 25c; 1 
lb., 75e. 
“Jumbo” or “King of Mammoth” —Fruits grow to 
enormous size. Salmon-orange skin; very thick, 
bright yellow flesh, which is fine grained and 
of excellent quality for pies. 90 days. Pkt., 5c; 
oz., 20c; 14-lb., 50c; 1 lb„ $1.50. 
Winter Queen or Winter Luxury — Medium size, 
nearly round; skin a beautiful deep orange-yel¬ 
low, finely netted. Very productive, sweet, ten¬ 
der, and an excellent keeper. 80 days. Pkt., 5c; 
oz., 15c; %-lb., 45c; 1 lb., $1.25. 
Connecticut Field 
—The Best Yel¬ 
low Field Sort— 
Also known as 
Big Tom. A large 
round or slightly 
oval shaped 
Pumpkin. Skin 
reddish orange 
color, with rich 
orange yellow 
flesh. Extensive¬ 
ly grown for 
stock feeding, 
and generally 
planted with 
corn, producing 
enormous crops 
in 90 days. Pkt., 
5c; oz., 10c; 14- 
lb., 25c; 1 lb., 70c. 
Grow Your Own Smoking Tobacco 
Cultural Directions— The plants should be started 
in a hotbed, or in pots or boxes in the house, and 
transplanted outdoors, three feet apart each way, 
when danger of frost is past. 1 ounce per acre. 
Connecticut Seed Leaf—The hardiest variety in cul¬ 
tivation. Pkt., lOo: 14—oz., 30c; oz., 50c. 
One of the Most Deli¬ 
cious of All Vegetables 
The New Guinea But¬ 
ter Bean is a wonderful 
vegetable. Grows to 
enormous size, one fruit 
often weighing 15 lbs., 
and from 3 to 5 feet 
long. In growth it is 
similar to the squash, 
and can be grown in the 
same manner or can be 
trellised up. It is more 
productive than squash 
and much easier to 
grow. The vines are 
always free from dis¬ 
ease and insect pests, 
and stand more neglect 
and abuse than any 
other vegetable vine we 
know of. The fruits 
should be eaten when 
small, while the fuzzy 
growth is yet on. It 
can be cooked like 
squash and fried like 
egg plant. When cut up 
in small pieces and 
cooked with cream or 
fried it is most deli¬ 
cious. If trellised up 
the vines take up so lit¬ 
tle space, no garden is 
too small for at least 
two or three plants. 
Pkt., 10c; 3 pkts., 25c; 
oz„ 35c; %-ib., $1.00. 
[\ew Guinea Butler Bean 
RHUBARB 
Scand.—Hhabnber. Ger.—Rhababer. 
(One ounce to 125 feet of drill—1 pound to acre) 
Seed should be sown early in the Spring in shal¬ 
low drills 1 foot apart; thin out to stand 4 to 5 
inches apart in the row. The following Spring the 
roots should be transplanted into permanent beds 
and placed 3 feet apart each way; the year fol¬ 
lowing that, or two years after sowing the seed, 
the Rhubarb may be used. Do not cut Rhubarb; 
pull it so that it comes out whole from the crown. 
For forcing, take up some of the larger roots 
and plant in a dark corner of the cellar. Cultivate 
Rhubarb frequently, even after the cutting season 
is over, and top-dress with fertilizer in the Fall at 
least every other year. 
Victoria —A variety with large, dark red stalks with 
plenty of juice. The most popular variety. Pkt., 
10c; oz., 20c; 14-lb., 50c; 1 lb., $1.50. 
SALSIFY OR OYSTER PLANT 
Ger.—Hafer-Wurzel. Scand.—Havre rod. 
(One ounce will sow 100 feet of drill) 
(8 pounds to the acre) 
Culture—Sow the seed In light, deep 
soil early in Spring, in drills 12 inches 
apart and 1 inch deep, thinning out the 
young plants to 4 or 5 inches. The 
roots can be stored like Carrots for 
winter use. Those remaining will suf¬ 
fer no injury by being left in the 
ground till Spring, but should be dug 
before growth starts. 
Mammoth Sandwich Island —We con¬ 
sider this the largest and most prof¬ 
itable Salsify in cultivation; roots are 
two to three times the size of the 
ordinary Salsify, and of more agree¬ 
able flavor. It Is pure white in color, 
and invaluable to market gardeners. 
90 days. Pkt., 10c; oz., 20c; 14-lb., 
00c; 1 lb., $2.00. 
Salsify 
Topepo 
The Topepo is of excellent flavor, combining the 
delicious qualities of the pepper and the tomato. 
Topepo is a cross between tomato and pepper. 
Its gorgeous color of vivid red makes a hand¬ 
some table decoration. The flavor resembles the 
Bell Pepper but it is sweeter, not so peppery and 
has the zest of the tomato flavor. 
Excellent for stuffing and baking. Also used 
for slicing in salads or dressings. Wonderful keep¬ 
ing quality. Pkt., 15c; 2 pkts., 25c; ^-oz„ $1.10; 
%-oz., $2.00. 
