GURNEY'S PUMPKINS 
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Health Value of Fresh Squash 
Calories per lb. 209—-Vitamin A 
Proteins 1.4% Calcium .018% 
Fats .5% Iron .00035% 
Carbohydrates 9.0% 
★ WARTED HUBBARD 
More Hubbard Squash are raised than 
any other kind. They are large, oval shaped, 
with a very hard, warty rind which makes 
them best as winter keepers. The thick yel¬ 
low flesh is always sweet and dry when 
cooked. Raise as many Hubbard as you wish, 
there is always a market for them. 
Pkt., 5c; 1 oz., 10c; 'A lb., 25c; 1 lb., 75c; 
5 lbs., $2.95 Postpaid. 
★ GOLDEN DELICIOUS 
This beautiful golden squash is a cross of 
the Boston Morrow and Delicious. It retains 
all the wonderful flavor of the Delicious with 
the golden color of Boston Morrow. The 
rich golden flesh is 2 inches thick, very sweet, 
and is never watery. A heavy yielder and a 
good winter keeper. Golden Delicious is 
hard to beat baked, boiled, or in squash pies. 
Pkt., 5c; oz., 10c; 'A lb., 25c; 1 lb., 75c; 
5 lbs., $2.95 Postpaid. 
★ GURNEY’S TABLE QUEEN 
This is the perfect individual squash. The flesh is firm 
and sweet. It cooks dry and mealy, and is just the right size 
for one person if they like squash. They are dark green, pear 
shaped, about 5 inches in diameter, and 6 inches long. I have 
seen 100 squash on one vine. A few vines are enough for a 
family for an entire winter. They are fairly good keepers but 
should be used before March 1st. 
Pkt.. 5c; 1 oz., 10c; 'A lb., 25c; 1 lb., 75c; 5 lbs., $2.95 
Postpaid. 
★ BANANA 
This is the heaviest yielding of all squashes. The big 
thrifty vines produce 8 to 10 squash that grow 2 feet long. 6 
or 8 inches in diameter, and weigh 20 pounds each. The shell 
is a grayish green, and the solid flesh is a beautiful orange 
yellow. It will stand a lot of drought, heat, and damage by in¬ 
sects, and still produce a crop. One of the best both for 
table use or stock feed. 
Pkt., 5c; 1 oz., 10c; 'A lb., 25c; 1 lb., 80c; 5 lbs., $3.20 
Postpaid. 
★ BUTTERCUP 
The Quality Squash—This new squash developed by Pro¬ 
fessor A. F. Yeager of the North Dakota Agricultural Col¬ 
lege, is absolutely the best quality of any squash on the mar¬ 
ket today. The squashes weigh from 3 to 5 pounds each, the 
seed cavity is very small, and the flesh is very thick. A But¬ 
tercup is nearly all squash. The orange flesh is compara¬ 
tively dry, never stringy, and tastes very much like a sweet 
potato. This is the best squash we have ever tasted. 
Pkt., 7c; oz., 15c; >A lb., 40c; 1 lb., $1.25; 5 lbs., $5.50; 
Postpaid. 
★ OKRA OR GUMBO 
EXTRA EARLY DWARF GREEN. Okra is delicious 
for stews, for flavoring soups, and for salads. It is easy to 
raise and yields immense crops. The pods are used when 
from 1 to 2 inches long. 
Every Southern Gardener raises and eats Okra. Why not 
try this different vegetable ? 
Pkt., 5c; 1 oz., 10c; 'A lb., 20c; 1 lb., 50c; 5 lbs., $1.85 
Postpaid. 
★ NEW TOBACCO—TOM SUTTON 
Grow Them—Smokes for yourself on your own farm. 
This extra early tobacco originated in Minnesota and 
yields wonderfully. It grows from 4 to 6 feet tall with from 
20 to 25 large leaves on a stalk. It is the very best quality 
for pipe or cigarettes, and is early enough to mature in the 
North. Planting directions on every packet. 
Pkt., 6c; y 2 oz., 25c; 1 oz., 40c; 'A lb., $1.00. 
THE HOUSE OF GURNEY 
Gentlemen: 
I am sending you an order for my garden seed, 
and wish to tell you that I planted your seed last 
summer and I canned 250 quarts of vegetables, be¬ 
sides we had all we wanted for table use for our 
family of ten. I have used your seeds for a long 
time and like them better each spring. 
Yours truly, 
Mrs. Alike Reardon 
Biddle, Mont. 
PARSLEY 
Parsley seed is slow to germinate and should be soaked 
in warm water 24 hours before planting. Sow 'A inch deep 
in early spring. 1 ounce for a 150 foot row. 
★ TURNIP-ROOTED PARSLEY 
This vegetable has the same flavor as the regular parsley, 
but it produces small turnip-shaped roots that are used for 
flavoring soups. 
Pkt., 7c; 1 oz., 15c; 'A lb., 40c. 
★ CHAMPION MOSS CURLED 
A beautiful curled variety, fine for garnishing and for 
seasoning soups and salads. 
Pkt., 5c; 1 oz., 10c; <A lb., 20c; 1 lb., 55c Postpaid. 
FOR PIES AND STOCK FEED | 
1 Ounce for 25 Hills; 4 Pounds Per Acre 
Pumpkins are easily grown and profitable for 
stock feeding. At time of corn planting scatter 
seeds in every fourth or fifth hill, or for a large 
crop sow in May in good warm soil, in hills eight 
to ten feet each way. 
★ SMALL SUGAR 
This variety is smaller than the Large Field, 
but of finer grain, sweeter and very prolific. 
We recommend small sugar as one of the best 
for pumpkin pies. 
Pkt., 5c; oz., 10c; 'A lb., 20c; 1 lb., 55c; 5 
lbs., $2.25 Postpaid. 
★ JAPANESE PIE 
A very valuable pumpkin of Japanese origin. 
The flesh is very thick, of a rich salmon color, 
fine grained, dry and sweet. Of medium size, 
early; very productive and highly desirable for 
pies or cooking. A Crook-neck variety with 
curiously marked seeds. Matures in 95 days. 
Pkt., 5c; oz., 10c; 'A lb., 20c; 1 lb., 55c; 5 lbs., 
$2.25 Postpaid. 
★ MAMMOTH KING 
The largest variety ever introduced. 100 lb. 
pumpkins are not unusual and single vines often 
produce 4 or 5 large pumpkins. 
An enormous yielder, having produced over 
100 tons per acre. The flesh is very thick, bright 
orange color and of fine quality. 
Pkt., 5c; oz., 10c; 14 lb., 25c; 1 lb., 65c; 
5 lbs., $2.50 Postpaid. 
★ CONNECTICUT FIELD 
A large, yellow, hard shelled variety. A good 
keeper and an immense yielder of fine stock food. 
Pkt., 5c; 1 oz.. 10c; 'A lb., 20c; 1 lb., 50c; 
5 lbs., $1.95 Postpaid. 
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SEND YOUR WATCH TO GURNEY'S—NO REPAIR JOB OVER $2.50 
