Squash, White Bush Scallop 
TOMATOES (Cont’d) 
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. 
PRITCHARD or SCARLET TOP¬ 
PER— A cross between Marglobe 
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. 
STONE —Medium late variety 
that ripens evenly and is uniform; 
Large, dense, productive vine. 
Fruits flattened, large, but deep 
and smooth. Attractive scarlet- 
red, fine flavored. 86 days. 
Pink and Yellow Fruited 
Varieties 
BRIMMER —Large fruited sort 
for use in home gardens. Vine large 
with dark green leaves. Very large, 
uniform fruits. Flat, dark pink, 
coreless and solid. ]\Iild flavored, 
good for slicing. 90 days. 
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. 
JUNE PINK —Earliest of pink 
fruited varieties. Open, spreading, 
rather short vine. INIedium size, 
smooth, flattened purplish-pink 
fruits. 69 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 solid 
mild flavored tomato. 90 days. 
PONDEROSA —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. 
YELLOW PLUM— Oval plum¬ 
shaped fruit for preserving. 73 
days. 
TURNIPS i 
White Fleshed Varieties 
LONG WHITE COWHORN— 
Desirable for garden planting, but , 
largely grown for stock feed. Large, 
upstanding tops, leaves deeply 
cut. Roots 8 to 15 inches long, 
tapering, often crooked. White 
with light green top, flesh tender, 
and of mild flavor. 70 days. 
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 j 
and tender, fine grained and ! 
sweet. 42 days. j 
PURPLE TOP, STRAP LEAVED i 
—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- i 
shaped roots, purple-red above, 
white below. Sweet, tender, crisp : 
white flesh. 4 to 6 inches. 55 to j 
60 days. | 
Yellow Flesh Varieties 
GOLDEN BALL or ORANGE i 
JELLY— Small, erect tops. Round ' 
roots, 3 to 4 inches, smooth and i 
deep yellow. The soft flesh is pale : 
yellow, slightly bitter. 60 to 65 [ 
days. 
YELLOW ABERDEEN— Fine for | 
winter use. Globular, cut leaved 
and quite smooth. I’urple at top, 
yellow below. Firm, tender, light 
yellow flesh. 75 to 80 days. 
Fol iage Turnip 
SEVEN TOP— For greens or for¬ 
age. Young shoots extremely 
tender. Roots tough, undesirable i 
for food. y 
SHOGOIN or JAPANESE FOLI- | 
AGE —Recently introduced and 
rapidly gaining popularity. 18 
to 20 inch bright green tops, strap i 
leaved. Roots are semi-round, and j 
white throughout. Very mild and'; 
tender. 1 
Rutabaga or Swede Turnip i 
TRUE-BRED NECKLESS PUR-i| 
PLE TOP. I 
AMERICAN PURPLE TOP. 1 
WHITE FRENCH OR BREAD-l 
STONE. T! 
is 
i. 
