X-L VEGETABLE SEEDS 
Rutabagas 
139—AMERICAN PURPLE TOP 
The best rutabaga both for table use and stock feeding. 
Have the small tops and short neck. Roots globe shape, 
large size. Finest quality and an excellent keeper. Pkt., 5c; 
oz., 10c; % lb., 25c; ^ lb., 40c; 1 lb., 65c postpaid; not 
postpaid, 5 lbs., $2.00. 
Spinach 
The increased demand for spinach has brought about 
great improvement; thicker leaves and a longer season 
of use. 
140—BLOOMSDALE 
The standard very early spinach for home and market 
garden. Plants are upright and compact; leaves large, blis¬ 
tered and crumpled; glossy green. Pkt., 5c; oz., 10c; % lb., 
20c; 'V'z lb., 35c; 1 lb., 50c postpaid. 
141—LONG STANDING 
Will remain a long time without going to seed. Erect 
plants with crumpled round large leaves. Pkt., 5c; oz., 10c; 
1/4 lb., 20c; % lb., 35c; 1 lb., 50c. 
142—KING OF DENMARK 
Large dark green slightly blistered leaves produced on 
plants that are low growing and which quickly produce a 
heavy crop that will not go to seed for one or two weeks. 
Pkt., 5c; oz., 10c; V--, lb., 20c; Vz lb., 30c; 1 lb., 50c postpaid. 
143—NEW ZEALAND 
On soil too poor to successfully grow other varieties, New 
Zealand will thrive and produce leaves of small size that 
are tender and delicious. Each branch of the plant produces 
others; making a continuous supply of greens throughout 
the summer. Hot weather does not seem to affect New 
Zealand. Pkt., 5c; oz., 15c; lb., 35c; 1 lb., 70c postpaid. 
Salsify 
This plant is not as well known as it should be. Roots 
should be cooked like carrots. After a good frost they 
acquire an oyster flavor. For winter use the roots should 
be lifted in the fall. Roots that are left in the ground over 
winter may be pulled and used in the spring. 
144—MAMMOTH SANDWICH ISLAND 
Pkt., 5c; oz., 20c. 
SWISS CHARD (See Beets) 
145— Vegetable Spaghetti 
A new variety of squash introduced by us last year. Fruits vary from 7 to 12 inches long, and from 4 to 7 inches in 
thickness. Flavor is much better than any of the squashes, being creamier and richer. In preparing them for table use, 
the usual way is to boil the fruits for 20 or 30 minutes without skinning them. They should then be cut, seeds removed, 
and the flesh may be scooped out in long strings resembling 
spaghetti—making this variety aptly named. Vegetable 
Spaghetti may also be baked. It does not take much room 
in the garden and we urge that you try this novelty which 
wo predict will soon become a favorite. Pkt., 10c; oz., 25c; 
% lb., 75c postpaid. 
Vegetable Spaghetti as It Appears After Being Cooked 
Vegetable 
Spaghetti 
Grown by 
John Ross, 
Jr., Great 
Falls 
Squash 
Summer Varieties 
146—MAMMOTH SUMMER CROOKNECK 
A standard summer variety. Large dark yellow warted 
fruits. About 18 inches long. Pkt., 5c; oz., 15c; % lb., 35c. 
147_WHITE bush 
An early summer variety. Fruits flattened and scalloped. 
About 8 inches in diameter. Smooth, creamy white skin. 
Pkt., 5c; oz., 15c; % lb., 35c. 
Winter Varieties 
148—TABLE QUEEN 
The best flavored of the winter squashes. Fruits are small 
acorn shape; about 5 or 6 inches long and 4 inches in 
diameter. Should be baked whole and theri cut. A half 
squash makes a nice size for individual servings. Pkt., 5c; 
oz., 15c; 14 lb., 40c; Vz lb., 65c; lb., $1.20 postpaid. 
149— GREEN HUBBARD 
The old standard 
Hubbard squash. Im¬ 
proved in thickness 
and toughness of shell 
so that it keeps bet¬ 
ter during the winter. 
Flesh bright orange- 
yellow; skin dark 
green. Good size. 
Pkt., 5c; oz., 15c; 'A 
lb., 45c; 1/2 lb., 75c; 
lb., $1.35 postpaid. 
150— GOLDEN HUBBARD 
Similar to our Improved Hubbard, but a little smaller and 
earlier. Deep gold in color. Pkt., 5c; oz., 15c; lb., 40c; 
Yz lb., 65c; 1 lb., $1.20 postpaid. 
151—MARBLEHEAD 
Has the general shape of Hubbard Squash but the outer 
shell is a grayish-green color and comparatively smooth. 
Flesh is golden-orange and cooks very dry. Has been in 
great demand because of its keeping qualities. Pkt., 5c; oz., 
20c; Y 4 , lb., 55c; Yz lb., 90c; lb., $1.50 postpaid. 
Spinach and Squash are high in Vitamins 
13 
