t 1 oz. of Pumpkin seed will plant 20 hills. 5 lbs. of seed will plant one acre. 
75 
Grow Pumpkins for 
Pies, Stock and Market 
549 Big Tom or 
Connecticut Field 
A greatly improved strain of Yankee or Con¬ 
necticut Field Pumpkin which has been se¬ 
lected for many years to secure the most uni¬ 
form type. Not only are the pumpkins larger 
and smoother, but the yield is nearly double 
that of the old variety. We recommend it to 
our customers as the very best type of corn¬ 
field pumpkin. Packet, 5 cts.; ounce, 10 cts.; 
^4 lb., 20 cts.; y 2 lb., 35 cts.; lb., 60 cts.; 2 lbs., 
$1.00, postpaid. 
ssi Japanese Pie 
A high quality pumpkin of Japanese origin. 
The flesh is very thick, of a rich salmon color, 
fine grained, dry and sweet. Seed cavity small. 
Of medium size, early, very productive and a 
good keeper. Highly desirable as a pie or 
cooking pumpkin. The seeds are distinct in 
appearance, being curiously sculptured in the 
same manner as Japanese letters. Packet, 8 
cts.; ounce, 14 cts.; % lb., 35 cts.; y 2 lb., 60 cts.; 
lb., $1.00; 2 lbs., $1.80', postpaid. 
ss 6 Tennessee Sweet Potato 
The best variety for home gardens. They 
are almost pear-shaped, growing to a large 
size. Packet, 7 cts.; ounce, 14 cts.; % lb., 35 cts.; 
x / 2 lb., 60 cts.; lb., $1.00; 2 lbs., $1.80, postpaid. 
ss4 Large Sweet Cheese or 
Kentucky Field 
Very popular in the south, but not as well 
adapted to northern latitudes. Fruit flattened, 
diameter usually about twice the length; skin 
mottled light green and yellow, changing to 
creamy yellow when matured. The flesh is 
yellow, tender and of excellent quality. Packet, 
5 cts.; ounce, 10 cts.; % lb., 18 cts.; % lb., 30 
cts.; lb., 50 cts.; 2 lbs., 90 cts., postpaid. 
ss2 King of the Mammoth 
This is the very best genuine strain of the true Mam¬ 
moth Pumpkin. Fruits grow to enormous size, sometimes 
reaching two feet or more in diameter, and from one 
hundred to two hundred pounds in weight. Salmon- 
orange skin; very thick, bright yellow flesh, which is fine 
grained, tender, and of excellent quality for pies. To 
raise the largest fruits, vines should be allowed ample 
space in which to grow; only one plant should be allowed 
to grow in a hill and only the best fruit left on the vine. 
Packet, 10 cts.; ounce, 20 cts.; % lb., 38 cts.; y 2 lb., 70 cts.; 
lb., $1.25; 2 lbs., $2.25, postpaid. 
ss 3 Winter Luxury or Queen 
Fine keeper and enormously productive. Color, golden 
russet. Packet, 7 cts.; ounce, 12 cts.; % lb., 35 cts.; y 2 lb., 
55 cts.; lb., $1.00; 2 lbs., $1.85, postpaid. 
ssp/2 Green Striped Cushaw 
The fruits are crook-necked. The rind is white, mottled 
with irregular green stripes. Average weight 12 lbs. 
Very early and productive. Good quality. Packet, 7 cts.; 
ounce, 13 cts.; *4 lb., 34 cts.; y 2 lb., 58 cts.; lb., $1.00; 
2 lbs., $1.85, postpaid. 
5531/2 Jonathan or White Cushaw 
Similar to Green Striped excepting smaller and skin is 
pure white. Sometimes called “Trombone” and “Jona¬ 
than.” Packet, 7 cts.; ounce, 13 cts.; ^4 lb., 34 cts.; y 2 lb., 
58 cts.; lb., $1.00; 2 lbs., $1.85, postpaid. 
5541/2 Mammoth Golden Cushaw 
Similar to White and Green Striped excepting fruits 
more slender. Good for canning and stock. Packet, 7 
cts.; ounce, 13 cts.; % lb., 34 cts.; y 2 lb., 58 cts.; lb., $1.00; 
2 lbs., $1.85, postpaid. 
555 Sugar Pie— The Best Pie Pumpkin 
This is the pumpkin from 
which the celebrated Yankee 
Pumpkin Pie is made. It looks 
like a regular field pumpkin, 
but is smaller and entirely dif¬ 
ferent in quality. Very early 
and prolific, cooks very quick¬ 
ly and is the best quality of 
any pumpkin in the list. 
About ten inches in diameter 
is the average size. Skin is 
deep orange-yellow, with fine¬ 
grained flesh. Handsome and 
excellent keeper. A most pro¬ 
lific yielder and cannot be ex¬ 
celled as a table pumpkin. It 
is sometimes called Red Sugar. 
Packet, 7 cts.; ounce, 14 cts.; V 4 . 
lb., 33 cts.; y 2 lb., 54 cts.; lb., 
90 cts.; 2 lbs., $1.65, postpaid. 555 Sugar Pie 
Please order by number as well as name. It will help us to serve you quicker. 
