SPINACH 
1 oz. to 100 ft., 8 lbs. per acre. 
• Sow in rows 16 to 20 inches apart and thin to 6 inches apart 
in the row when leaves are an inch wide. In the North, seed 
can be planted as soon as the ground can be prepared. In the 
South, Spinach will Winter over with little or no protection. 
Pkt. 5c; 1 oz. 10c; M lb. 20c; 1 lb. 50c. 
Nobel (Giant Thick Leaved). A recent introduction and the 
best of the round seeded thick leaved varieties. Heavy yield¬ 
ing, leaves very large, thick, broad, smooth and deep green in 
color. We recommend “Nobel” for either home, market garden 
or canning use. 
Improved Thick Leaf. The seed of this thick leaved variety 
produces the largest Spinach. They grow rapidly and remain 
in good condition a long time. The medium green leaves are 
large, rounded, slightly crumpled, succulent, and tender. It is 
an excellent home garden Spinach. 
New Giant Smoth Leaf. The largest and the most productive 
of any sort we have tried. Plants 20 inches across are not un¬ 
common on good soil. The leaves are simply immense, of deep 
green, very heavy, brittle and tender. It is very slow to seed 
and is especially valuable for spring, summer and fall cutting. 
Prickly Winter Spinach. A late, hardy variety, usually sown 
in fall for winter use. Very long standing. Leaves of medium 
size, thick and dark green. 
Amsterdam Giant. This variety is very popular and we have a 
fine strain of Holland Northwest grown seed. The leaves are 
broad and smooth and of medium deep green. It will stand 
more cold weather than any other sort we have tested, and 
is very popular for late fall plantings which are to remain 
over winter for early spring cutting. 
New Zealand. Although not a true Spinach, the leaves look 
like Spinach and are very useful as greens. On soil too poor to 
grow Spinach successfully, the plants thrive and produce 
groups of small fleshy leaves that are tender and delicious 
when cooked. Each branch of the plant produces others, so 
that it goes on providing a continuous supply of greens 
throughout the Summer. 
Mustard Spinach. A new boiling vegetable, healthful and pal¬ 
atable. Has a pleasant flavor, and many who do not like 
true Spinach will relish it. Cut within a month of sowing seed. 
Pkt. 5c; 1 oz. 15c. 
SQUASH 
Summer, 2 oz. to 100 ft., 4 lbs. per acre. 
Winter, 1 oz. to 100 ft., 2 lbs. per acre. 
The squash is one of the most nutritious and valuable of all 
garden vegetables. Summer varieties come to the table early 
in the season, while winter sorts can be had in perfection 
from August until summer varieties are again in condition. 
Few farmers appreciate the value of winter squash as food for 
stock. We think an acre of squash, costing no more to culti¬ 
vate and much less to secure, will give usually as much food 
available for feeding stock as an acre of corn, and we strongly 
urge our readers to try a “patch” for this purpose. 
Culture. Squash plants are very tender and sensitive to cold, 
and planting must be delayed until warm weather. The general 
methods of culture are the same as those given for cucumbers 
and melons, but squash is less particular as to soil. The sum¬ 
mer varieties should be planted 4 to 6 feet apart each way, 
and winter sort 8 to 10. Three plants are sufficient for a hill. 
In gathering the winter sorts care should be taken not to 
bruise or break the stem from the squash as the slightest 
injury will increase the liability to decay. Pkt. 5c; 1 oz. 15c; 
Vi lb. 35c; 1 lb. $1.25. 
Summer Varieties 
New Squash Table Queen, also Danish. We can truly say that 
the height of squash quality is still unknown to one who has 
not eaten half a Table Queen, baked and buttered. The en¬ 
thusiasm of customers entitles it to the place among squashes 
accorded to “Golden Bantam” in the sweet corn. In size Table 
Queen equals a fair sized husked cocoanut, and a half, baked, 
serves one person amply. This avoids the waste often resulting 
from the use of larger varieties. The shall is unusually thin 
and it does not require over 20 minutes for baking or boiling. A 
good way to prepare it is to cut in half, place a lump of butter 
on one half, top with the other and then bake whole. This 
squash is ready before the Hubbards and yet stores equally 
well. The color is dark green. 
IMPROVED HUBBARD 
White Bush Scallops. The best summer sort for the home gar¬ 
den or market; very productive and of good size. 
Giant Summer Crookneck. Our strain of this popular squash 
produces fruit nearly double the size of the old standard 
“Crookneck.” The plants are healthy, husky and compact; 
they produce in quantity fruit that is heavily warted and 
true to type. The flesh is a rich golden yellow. 
Giant Straitneck. Similar to Crookneck, but long. 
Yellow Bush Scallop. Yellow edition of the popular bush 
scallop squash. 
Zucchini or Italian. The favorite Italian Squash. It should be 
eaten when quite young, 4 to 6 inches long. It is a delicious 
summer variety; do not hesitate to plant it. It is very prolific. 
Black Zucchini. Newer Italian squash. Wonderful flavor. Long 
greenish black. Flesh white. 
Marblehead. Large slate colored variety of fine quality. It 
produces heavy yields of thick meated squash. Popular ship¬ 
ping variety. 
Winter Varieties 
Improved Hubbard. The best seller and most popular variety 
on our list. Rind dark green, warty and very hard. Flesh light 
orange, very dry, sweet and rich flavored. Has no superior. 
Mammoth Chili. The largest of all squashes, growing to an 
enormous size, often weighing over 200 pounds, while its rich, 
fine flavored flesh insures its value for all purposes. 
Banana Squash. Grows from 1 to 2 feet in length. Flesh firm 
and solid, of beautiful orange-yellow, and excellent quality. 
Rind or shell smooth and grayish-green color. Resists heat of 
the sun better than the Hubbard and is a good keeper. 
Golden Hubbard. The same in size, shape and quality as the 
well known Hubbard Squash, except that it is bright red or 
golden color, and somewhat earlier. Good keeper. 
Boston Marrow, Skin yellowish, very thin; flesh dry and fine 
grained; of unsurpassed flavor. 
Sibley, or Pike’s Peak. Shell smooth, thin and of a pale green 
color; the flesh is thick, solid, deep orange color; very dry, 
fine grained. 
The Delicious—For quality. A squash of exceptional merit 
for table use. A fall and winter variety, but is fine in all 
seasons, though its best quality is not attained until winter. 
The fruit varies in shape and size, weight ranging from 5 to 
10 pounds each. The rind is very thin, uniformly green, and 
the flesh is very thick and dark orange color. 
^ Specially prepared plant food 
WE HAVE "KEMI-KULTURE", THAT NEW DEVELOPMENT. GROW YOUR TOMATOES, ETC., 
IN TANKS OF SOLUTION. SEE OR WRITE US FOR INFORMATION. 
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