SQUASH 
Table Queen 
WATERMELON—Kleckley Sweets 
Squash, White Bush Scallop 
TOMATOES (Cont’d) 
PRITCHARD or SCARLET TOP¬ 
PER— A cross between Alarglobe 
and Cooper’s Special, developed 
by U. S. Department of Agri¬ 
culture. Large, solid, smooth, 
round fruit, with thick walls. 
Rather light scarlet. 73 days. 
RED ROCK —A mid-season vari¬ 
ety. Plant grows to medium height. 
The fruits are medium large, 
thick, flat. Deep scarlet. 83 days. 
Pink and Yellow Fruited 
Varieties 
GOLDEN QUEEN— The leading, 
maincrop large yellow variety. 
Good for juice and for home gar¬ 
dens. The fruit is a deep golden 
yellow color, and vines medium 
large. Very mild flavor, smooth 
and solid. 84 days. 
LIVINGSTON’S GLOBE — A 
w'ell known variety. Plants heavy¬ 
bearing, strong, densely foliaged. 
Full, round fruit, which ripens 
evenly to a purplish rose. 82 days. 
OXHEART —A recent introduc¬ 
tion that is gaining popularity. 
The open, spreading vine is moder¬ 
ately productive. Fruits are ex¬ 
tremely large, somewhat rough, 
heart-shaped and pink. A sohd 
mild flavored tomato. 90 days. 
PON DEROSA —One of the largest 
varieties. Spreading large vines. 
Solid, fine flavored, with small 
seed cells. Somewhat rough and 
flat. Have a tendency to crack. 
88 days. 
Small Fruited Varieties 
RED PLUM —Used for preserves, 
and as a novelty. The fruit re¬ 
sembles a red plum. 73 days. 
STRAWBERRY or GROUND 
CHERRY — Sometimes called 
Golden Husk. Not a true tomato. 
The small, round, yellow fruits 
have a delicate flavor and are used 
as preserves. Vine flat, and spread¬ 
ing. 83 days. 
YELLOW PLUM— Oval plum¬ 
shaped fruit for preserving. 73 
days. 
TURNIPS 
White Fleshed Varieties 
POMERANIAN, or LARGE 
WHITE GLOBE — Principally 
for stock feed. Large tops, globe 
shaped roots, slightly flattened, 
and smooth. 4 to 6 inches across. 
Weigh 4 to 8 pounds. The flesh is 
coarse. 75 days. 
PURPLE TOP MILAN — Extra 
early sort, can be used for forcing. 
Small, strap-leaved tops. Large, 
flat, white roots, 3 to 4 inches, 
with purple tops. Flesh is white 
and tender, fine grained and 
sweet. 42 days. 
PURPLE TOP, STRAP LEAVED 
—Medium early good cropper. 
Medium upright tops. Flat roots, 
3 to 5 inches across. Tops are 
purple-red, white below. Tender, 
fine grained flesh. 46 days. 
PURPLE TOP WHITE GLOBE 
—All purpose variety. Noted for 
its productivity and uniformity. 
Large, sweet tops. Smooth, globe- 
shaped roots, purple-red above, 
white below. Sweet, tender, crisp 
white flesh. 4 to 6 inches. 55 to 
60 days. 
Turnip, Purple White Top Globe 
WHITE EGG —Cut leaved, medi¬ 
um sized, upright tops. Egg shaped 
roots, 3 to 33 ^ inches, are all 
white. The fine quality flesh is 
smooth grained. 55 to 60 days. 
WHITE MILAN —Fine for garden, 
or early forcing. Small strap leaved 
tops. Medium small roots, 3 to 4 
inches. The roots are very flat, 
and flesh is white, sweet and 
tender. 42 days. 
Yellow Flesh Varieties 
GOLDEN BALL or ORANGE 
JELLY— Small, erect tops. Round 
roots, 3 to 4 inches, smooth and 
deep yellow. The soft flesh is pale 
yellow, slightly bitter. 60 to 65 
days. 
Foliage Turnip 
SEVEN TOP— For greens or for¬ 
age. Young shoots extremely 
tender. Roots tough, undesirable 
for food. 
SHOGOIN or JAPANESE FOLI¬ 
AGE —Recently introduced and 
rapidly gaining popularity. 18 
to 20 inch bright green tops, strap 
leaved. Roots are semi-round, and 
white throughout. Very mild and 
tender. 
Rutabaga or Swede Turnip 
AMERICAN PURPLE TOP — 
Sometimes called Long Island Im¬ 
proved. Heavy yielding and uni¬ 
form. Roundish, top shaped roots, 
purple above, yellow below. Flesh 
firm, light yellow, and sweet. 5 
to 7 inch roots. 88 days. 
SWEET GERMAN or RUSSIAN 
—For table or stock, and very 
productive. Round white roots 
with bronze-green tops. Sweet, 
white, semi-firm flesh. Roots 5 to 
6 inches. 90 days. 
