PUMPKIN (Cont’d) 
i 
I STRIPED CUSHAW— For stock 
t feed. Crook-necked, 11 pounds, 
white and green striped, thick, 
coarse yellow meat. 112 days. 
I WINTER LUXURY or PIE — 
Early, resembling Small Sugar but 
B larger. Round, flat ended, 9 to 10 
inches, 7 to 8 pounds. Thin, net¬ 
ted, orange-yellow skin. 100 days. 
★ ★ ★ 
' RADISH 
D 
CRIMSON GIANT —Largeround, 
1 to \]/^ inches. Deep crimson, 
j 28 days. 
I EARLY SCARLET GLOBE, ME- 
DIUM TOP —Roots globular, very 
* slightly elongated, bright scarlet. 
24 days. 
EARLY SCARLET TURNIP, 
WHITE TIPPED— Carmine red 
with white tip. Small tap root. 
Flesh white, crisp .and mild. 26 
^ days. 
is FRENCH BREAKFAST— Roots 
thicker toward bottom, \}/^ inches 
. long by to ^ inches. Dull scar- 
J let, white tipped. 25 days. 
't GIANT STUTTGART — Late 
“I summer and fall type. Top shaped 
*1 root, 3 to 4 inches wide, 3 inches 
'' long. White skin and flesh. 42 
days. 
(«: LONG SCARLET, SHORT TOP 
—Smooth, uniform, 5 to 6 inch 
roots, dark scarlet. Small tops. 
27 days. 
SAXA —A forcing variety. Small 
tops, round roots a little less than 
1 inch. Bright scarlet. 22 days. 
SPARKLER —Like Scarlet Turnip 
White Tipped, but with larger 
white area. Round, smooth, scar- 
® let-red. 26 days. 
«i- WHITE ICICLE— Tapering roots 
f- 5 to inches, very white with 
f*' pure white, mild flesh. 27 days. 
WHITE STRASBURG— Roots 5 
nV inches long and Ij^ inches at 
ili shoulder. Skin and flesh are W’hite. 
Ji Holds condition longer than most. 
A 39 days. 
1C, Fall and Winter Varieties 
'* LONG BLACK SPANISH — 
, Winter variety, good keeper. Roots 
^ almost cylindrical, 7 to 10 inches 
J loAg, 2 to 2^ inches diameter. 
Black, slightly wrinkled skin. 55 
to (iO days. 
Long Black Spanish Radish 
ROUND BLACK SPANISH— 
Round rooted winter sort. Top 
shaped 3 to 4 inches diameter. 
Black skin with cracks. Strong 
flavor, excellent keeper. 56 days. 
★ ★ ★ 
SORREL 
FRENCH BROAD LEAVED — 
Large, oblong leaves, medium- 
green. Acid flavor. 
★ ★ ★ 
SPINACH 
BLOOMSDALE SAVOY, LONG 
STANDING— A few days later 
than Regular Bloomsdale Savoy. 
Holds from 12 to 14 days longer. 
42 days. 
GIANT NOBLE or GIANT THICK 
LEAVED —Recent European in¬ 
troduction. Slow to seed, heavy 
yield. Large, thick, smooth, 
pointed leaves. Best of the thick 
leaved kinds. 45 days. 
KING OF DENMARK — Excep¬ 
tionally long standing, large plants. 
Broad, dark-green leaves, some¬ 
what crumpled. Excellent for 
spring planting. 46 days. 
NEW ZEALAND —Thrives in dry, 
hot weather. Can be picked re¬ 
peatedly all season. Not a true 
spinach but similar when cooked. 
70 days. 
PRICKLY WINTER— Late, long 
standing, prickly seeded. Large, 
upstanding plants. Thick, arrow- 
shaped medium dark green leaves. 
43 days. 
★ ★ ★ 
SQUASH 
Summer Varieties 
EARLY WHITE BUSH SCAL¬ 
LOP, Green Tinted or Benning— 
Fruits greenish when young, be¬ 
come white at maturity. 3 inches 
long, l }/2 to inches wide. 53 
days. 
GIANT SUMMER CROOKNECK 
— Prolific, bush type plant, curved 
neck fruits around 4 to 5 pounds, 
20 to 24 inches long. 4 to 5 inches 
in diameter. 56 days. 
Giant Summer Crook neck Squash 
ZUCCHINI —Straight, cylindrical 
fruit, 3 to 4 pounds, 4 to 5 inches 
through, 10 to 14 inches long. 
Mottled and striped green-cream- 
grey. Very firm, delicate flavored 
flesh. A bush type plant. 60 days. 
m 
VEGETABLE 
SEEDS 
5c 
per /arge packet 
UNLESS OTHERWISE 
NOTED 
Fall and Winter Varieties 
BLUE HUBBARD —Large, round, 
fruit pointed at both ends. Hard, 
blue grey rind. 12 to 14 pounds, 
14 inches long, 9 thick. Thick, fine 
flavored, yellow'-orange flesh. 110 
days. 
GOLDEN DELICIOUS MAR¬ 
ROW— Fruit is reddish-orange 
with green tip, 7 pounds, 8 inch 
diameter 10 to 12 long. Flesh gold¬ 
en-orange, thick, sw’eet and dry. 
100 days. 
TABLE QUEEN or DES MOINES 
—Also called Acorn. Ribbed, 
acorn shaped fruit, smooth, thin 
shelled, dark green. Light yellow 
flesh bakes well. 4}^ inches diam¬ 
eter, 5 to 6 inches long. Early ma¬ 
turing and can also be planted for 
summer. 58 days. 
WARTED HUBBARD — Dark 
green 14 pound fruit. 12 to 14 
inches long, 9 to 10 inches through. 
Deep yellow-orange flesh is dry 
and sweet. Keeps well, prolific. 110 
days. 
★ ★ ★ 
TOMATO 
Early Scarlet Fruited 
Varieties 
EARLIANA — Open, spreading, 
medium small vines. The bright 
red fruits run to medium size. 
This seed is selected for thick, 
smooth fruit. 66 days. 
JOHN BAER— An early sort that 
follows Earliana. Medium high, 
open vines. Fruits medium size, 
semi-globular, smooth and firm. 
Bright, scarlet red. 70 days. 
Intermediate Scarlet Fruited 
CHALK’S EARLY JEWEL — A 
second early sort, good for canning. 
Plants are open and medium-high. 
Fruit is smooth, scarlet, flattened- 
globe shaped. RIedium large and 
very prolific. 74 days. 
GREATER BALTIMORE— Mid- 
Season variety. The vines are 
large, vigorous, and open. Fruits 
medium-large, flat, fairly solid and 
firm. Deep scarlet. 82 days. 
MARGLOBE —A Department of 
Agriculture introduction. Moder¬ 
ately productive, with heavy foli¬ 
age. Vigorous, and resistant to 
wilt and rust. Fruits medium large, 
nearly round, smooth, and solid. 
Deep red, with thick walls and 
cross sections. 77 days. 
* 
Many vegetables can be kept for 
use during winter by proper 
storage. It is often cheaper and 
easier to store than to can them 
and, zvith sofne varieties, the stored 
quality is better than that of the 
canned product. Successful storage 
depends upon {!) selecting vegeta¬ 
bles of good quality; {2) picking 
(het7t at the proper stage of maturity; 
(i) having the proper temperature 
and the right degree of humidity 
in the storeroom. 
The desirable stage of maturity 
varies zvilh the crop. Cabbage, 
onions, squashes and pumpkins 
zvill not keep zvell unless fully 
matured. Beets, carrots, parsnips, 
turnips and salsify should not be 
allozued to become fully matured, 
as they are likely to become zvoody. 
Best storage conditions can be 
summarized thus: cool and moist — 
beets, carrots, salsify, turnips, 
zvinter radishes and celery; cool and 
moderately moist—cabbage and 
potatoes; cool and dry—onions and 
dry beans; zvarm and dry — 
squashes, pumpkins and sweet 
potatoes. 
All these except dry beans, 
onions, squashes, pumpkins and 
szveet potatoes may be kept in the 
same storage room if the cabbages 
are on shelves and the potatoes 
are in slatted crates or bins. The 
best temperature for most vegetable 
crops is just above freezing, i.e. 
32° F. If potatoes are included, 
the temperature should not go 
belozv 34°. A basement zvilhout a 
furnace is ideal. If the house has 
a concrete baseTnent with a furnace, 
then a room protected frotn the 
furnace heat is necessary. 
Temperature can be maintained 
in a storage cellar by opening and 
closing zi'indozvs. A dirt floor is 
best and, if humidity is lozv, zvater 
can be sprinkled on the floor. 
Root crops can be stored in boxes 
of sand or soil in the basement and 
kept just moist. 
Small quantities of vegetables can 
be stored outdoors. A handy zvay 
is to sink a box or barrel about 
half its depth in the ground. Put 
the vegetables in and put on top 
of them a mattress cover made of 
burlap bags stuffed with strazv. 
Cover over zvith a 6-inch layer of 
clean strazv or leaves and then 
cover this zvith dirt to hold in place. 
29 
