T 
JL omato 
Early Scarlet Fruited 
BREAK O' DAY —Resistant to 
wilt and nail-head rust. Plant 
light, of open, spreading habit, 
with medium foliage, early and 
very prolific. Rich scarlet me¬ 
dium large, globe-shaped fruits. 
70' days. ^ 
EARLIANA — Open, spreading, 
medium small vines. The bright 
red fruits run ‘to medium size. 
This seed is selected for thick, 
smooth fruit. 66 days. 
SCARLET DAWN —Medium, pro¬ 
lific vine. Fruits medium large, 
globular, smooth, free from flat 
sides, bright scarlet, ripening well 
to stem. For home garden, early 
canning. 70 days. 
TOMATO 
Intermediate Scarlet 
BONNY BEST EARLY or CHALK'S 
EARLY JEWEL —Good for can¬ 
ning. Plants are open and me¬ 
dium-high. Fruit is scarlet, flat- 
tened-globe shaped. Medium 
large and very prolific. 74 days. 
MARSLOBE —Moderately pro¬ 
ductive, with heavy foliage. Vig¬ 
orous, and resistant to wilt and 
rust. Medium large, nearly 
round, smooth, and solid. Deep 
red. 77 days. 
PRITCHARD or SCARLET TOP¬ 
PER— A cross between Marglobe 
and Cooper's Special, developed 
by U. S. Department of Agricul¬ 
ture. Large, solid, smooth, round 
fruit, with thick walls. Rather 
light scarlet. 73 days. 
STONE —The great canning to¬ 
mato. Deep rich red, large fruits, 
uniform and smooth. Solid, mildly 
acid. 80 to 85 days. 
TOMATO 
Pink and Yellow Fruited 
BRIMMER —Exceptionally large 
fruited variety for home gardens. 
Vine large with deep green 
leaves. Enormous fruits, quite 
uniforn,, flat, dark pink, coreless 
and solid. Mild in flavor, good 
for slicing. 90 days. 
DWARF CHAMPION —Desirable 
where space is limited. Plant 
dwarf tree type, dark green 
leaves. Fruits medium, smooth, 
solid, pink, globular, flattened. 
86 days. 
GULF STATE MARKET— Vine vig¬ 
orous, rather open, medium 
height. Fruits medium large, 
globular, purplish pink, thick- 
skinned, very solid. 80 days. 
JUNE PINK —Earliest of pink 
fruited varieties, heavy bearer. 
Vine open, spreading, rather 
short. Fruits medium size, flat¬ 
tened, smooth, purplish pink. 
Sometimes called Pink Earliana. 
69 days. 
LIVINGSTON'S GLOBE— A well- 
known variety. Plants heavy-bear¬ 
ing, strong, densely foliaged. Full, 
round fruit, which ripens evenly 
to a purplish rose. 82 days. 
tops. Smooth, globe-shaped 
roots, purple-red above, white 
below. Sweet, tender, crisp white 
flesh. 50 to 60 days. 
WHITE EGG —Cut leaved, me¬ 
dium sized, upright tops. Egg 
shaped roots, all white. Smooth 
grained flesh. 55 to 60 days. 
PURPLE TOP, STRAP LEAVED— 
Medium early good cropper. Me¬ 
dium upright tops. Flat roots. 
OXHEART —Open, spreading, 
moderately productive vine. Fruits 
extremely large, somewhat rough, 
heart-shaped and pink. Solid, 
mild flavored. 90 days. 
PONDEROSA —One of the larg¬ 
est. Spreading large vines. Solid, 
fine flavored, with small seed 
cells. Somewhat rough and flat. 
Have a tendency to crack. 88 
days. 
TOMATO 
Small Fruited 
YELLOW PEAR —Valuoble for 
preserving, and as novelty. Small, 
cherry-like fruits, borne in heavy 
clusters. 73 days. 
TURNIPS 
While Fleshed 
EARLY WHITE FLAT DUTCH— 
Very early. Strap leaved. White, 
flat roots. Fine-grained and 
sweet. 46 days. 
shaded purple on top. Tender, 
fine grained flesh. 46 days. 
Foliage Turnip 
SEVEN TOP— Fo r greens or for¬ 
age. Young shoots extremely ten¬ 
der. 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. Very mild and tender. 
Rutabaga or Swede Turnip 
AMERICAN PURPLE TOP — 
Hardy and productive. Tender, 
firm, light yellow, sweet flesh. 88 
days. 
EARLY NECKLESS — Resembles 
American Purple Top, but with 
medium top and very small neck. 
Roots large, flattened globe 
shape. Yellaw with purple top. 
Flesh yellow, firm, excellent qual¬ 
ity. 84 days. 
Q4JlnteA. 
VecfeicuLled. 
* 
Many vegetables can be kept for 
use during winter by proper 
storage. It is often cheaper and 
easier to store than to can them 
and, with some varieties, the stored 
quality is belter than that of the 
canned product. Successful storage 
depends upon (I) selecting vegeta¬ 
bles of good quality; ( 2 ) picking 
them at the proper stage of maturity; 
(3) having the proper temperature 
and the right degree of humidity 
in the storeroom. 
The desirable stage of maturity 
varies with the crop. Cabbage, 
onions, squashes and pumpkins 
will not keep well unless fully 
matured. Beets, carrots, parsnips, 
turnips and salsify should not be 
allowed to become fully matured, 
as they are likely to become woody. 
Best storage conditions can be 
summarized thus: cool and moist — 
beets, carrots, salsify, turnips, 
winter radishes and celery; cool and 
moderately moist — cabbage and 
potatoes; cool and dry—onions and 
dry beans; warm and dry -— 
squashes, pumpkins and sweet 
potatoes. 
All these except dry beans, 
onions, squashes, pumpkins and 
sweet potatoes may be kept in the 
same storage room if the cabbages 
are on shelves and the potatoes 
are in slatted crates or bins. The 
best temperature for most vegetable 
crops is just above freezing, i.e. 
32° F. If potatoes are included, 
the temperature should not go 
below 34°. A basement without a 
furnace is ideal. If the house has 
a concrete basement with a furnace, 
then a room protected from the 
furnace heat is necessary. 
Temperature can be maintained 
in a storage cellar by opening and 
closing windows. A dirt floor is 
best and, if humidity is Iow, water 
can be sprinkled on the floor. 
Root crops can be stored in boxes 
of sand or soil in the basement and 
kept just moist. 
Small quantities of vegetables can 
be stored outdoors. A handy way 
is to sink a box or barrel about 
half its depth in the ground. Put 
the vegetables in and put on top 
of them a mattress cover made of 
burlap bags stuffed with straw. 
Cover over with a 6-inch layer of 
clean straw or leaves and then 
cover this with dirt to hold in place. 
AMBER GLOBE —Chiefly grown 
for stock, but used for table when 
young. Tops large, cut leaved. 
Roots round, large, smooth, 
globe-shaped, light yellow with 
green top. Flesh yellowish white, 
of good quality. 76 days. 
LONG WHITE COWHORN— 
Tops large, upstanding, deeply 
cut leaves. Roots 12 to 15 inches 
long, tapering, often crooked, 
white with light green top. Flesh 
tender, and mild flavor. 70 days. 
PURPLE TOP MILAN— Very 
early, and popular. Flat purple- 
topped roots of mild flavor. 42 
days. 
PURPLE TOP WHITE GLOBE— 
All purpose variety. Large, sweet 
BUXTON WHITE recommends 
SCHOCHLER WATERMELON — 
Exceptionally large, main crop 
shipping variety. Fruits are me¬ 
dium green, very long and large 
with indistinct darker stripes. 
Hard, tough rind; flesh fine 
grained, rich red of good quali¬ 
ty. 40 to 50 pounds, 90 days. 
LAXTON'S SUPERB PEAS— 
Earliest large podded dwarf 
variety. Sometimes known as 
Early Bird. Light green, coarse 
vine. Pods single and double, 
medium green, curved and 
pointed. They contain 9 to 10 
fair quality peas. Dark green 
dimpled seed. 18 inch vines, 4'/2 
inch pods. 60 days. 
TRUE-BRED EARLIEST PROLIFIC 
BUSH SQUASH — The earliest, 
meatiest and best white bush 
summer squash, very prolific. The 
green-tinted fruits are thick, 
with no depression around the 
stem, smooth and only slightly 
scalloped. Quality and flavor 
extra fine; very popular. 50 days. 
BENNING’5 GREEN TINTED 
BUSH SQUASH—Popular early 
variety, preferred by many mar¬ 
ket gardeners because of the at¬ 
tractive greenish tint of the skin 
when young. 55 days. 
ALL VEGETABLE SEED PACKETS 5c 
except where otherwise noted 
If you want vegetable seed varieties not listed on these pages — ask us, we'll get it for you. 
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