SQUASH, Cont'd 
GIANT SUMMER STRAIGHT- 
NECK —Unsurpassed for eating. 
Similar to Early Summer Crook- 
neck, but fruits are larger. 55 
days. 
ZUCCHINI —Straight, cylindrical 
fruit, 3 to 4 pounds, 4 to 5 
inches through, 10 to 14 inches 
long. Mottled and striped green- 
cream-grey. Very firm, delicate 
flavored flesh. A bush type plant. 
60 days. 
Fall and Winter Varieties 
ACORN or TABLE QUEEN— 
Ribbed, acorn shaped fruit, 
smooth, thin shelled, dark green. 
Light yellow flesh bakes well. 
58 days. 
BLUE HUBBARD —Large, round, 
fruit pointed at both ends. Hard, 
blue-grey rind. 12 to 14 pounds, 
14 inches long, 9 thick. Thick, 
fine flavored, yellow-orange flesh. 
I I 0 days. 
GOLDEN DELICIOUS MAR¬ 
ROW— F ruit is reddish-orange 
with green tip, 7 pounds, 8 inch 
diameter 10 to 12 long. Flesh 
golden-orange, thick, sweet and 
dry. 100 days. 
GREEN HUBBARD — Standard 
winter sort. Vine of trailing type, 
10 to 12 pound fruits pointed at 
ends, slightly warted. Dark 
bronze-green, rind hard and 
tough. Very thick, orange-yellow, 
dry, sweet flesh. 105 days. 
T 
JL omato 
Early Scarlet Fruited 
EARLIANA — Open, spreading, 
medium small vines. The bright 
red fruits run to medium size. 
This seed is selected for thick, 
smooth fruit. 66 days. 
JOHN BAER —An early sort that 
follows Earliana. Medium high, 
open vines. Fruits medium size, 
semi-globular, smooth and firm. 
Bright, scarlet red. 70 days. 
CARDINAL —Entirely new va¬ 
riety, very prolific. Retains foli¬ 
age through a long-bearing sea¬ 
son. Fruits large, very free from 
cracking; thick-walled, solid ond 
with small seed pockets. Exterior 
rich scarlet, interior unusually 
deep red and uniform. Pkt., lOc. 
Intermediate Scarlet 
BONNY BEST —Second early va¬ 
riety, valuable for canners. Me¬ 
dium vine, not very hardy. Me¬ 
dium-sized, apple-shaped, solid 
fruits, bright scarlet. 73 days. 
GREATER BALTIMORE— Mid- 
Season variety. The vines are 
large, vigorous, and open. Fruits 
medium-large, flat, fairly solid 
and firm. Deep scarlet. 82 days. 
MARGLOBE —Moderately pro¬ 
ductive, with heavy foliage. Vig¬ 
orous, and resistant to wilt and 
rust. Fruits 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 Agri¬ 
culture. Large, solid, smooth, 
round fruit, with thick walls. 
Rather light scarlet. 73 days. 
RUTGERS— Second early variety. 
Large, thick stems, vigorous foli¬ 
age. Fruits similar to Marglobe 
but flatter at stem end. Bright 
PURPLE TOP MILAN— Very 
early, and popular. Flat purple- 
topped roots of mild flavor. 42 
days. 
PURPLE TOP. STRAP LEAVED— 
Medium early good cropper. 
Medium upright tops Flat roots, 
shaded purple on top. Tender, 
fine grained flesh. 46 days. 
PURPLE TOP WHITE GLOBE— 
All purpose variety. Large, sweet 
tops Smooth, globe-shaped 
roots, purple-red above, white 
red, with thick walls. Red, firm 
flesh, low acidity. 72 days. 
Pink and Yellow Fruited 
GOLDEN QUEEN —The leading, 
maincrop large yellow variety. 
Good for juice ond for home 
gardens. The fruit is a deep 
golden yellow color, and vines 
medium large. Very mild flavor, 
smooth and solid. 84 days. 
LIVINGSTON’S GLOBE— Plants 
heavy-bearing, strong, densely 
fot iaged. Full, round fruit, which 
ripens evenly to a purplish rose. 
82 days. 
OXHEART —Open, spreading, 
moderately productive vine. 
Fruits are extremely large, some¬ 
what rough, heart-shaped and 
pink. A solid mild flavored to¬ 
mato. 90 days. 
PONDEROSA —One of the larg¬ 
est varieties. Spreading large 
vines. Solid, fine flavored, with 
small seed cells. Somewhat rough 
and flat. Have a tendency to 
crack. 88 days 
Small Fruited 
below. Sweet, tender, crisp 
white flesh. 55 to 60 days. 
WHITE EGG— C ut leaved, me¬ 
dium sized, upright tops. Egg 
shaped roots, all white. Fine 
quality, smooth grained flesh. 
55 to 60 days. 
WHITE MILAN —Fine for gar¬ 
den, or early forcing. Small 
strap leaved tops. Medium small 
roots, 3 to 4 inches. The roots 
are very flat, and flesh is white, 
sweet and tender. 42 days. 
Yellow Fleshed Varieties 
GOLDEN BALL or ORANGE 
JELLY —Small, erect tops. Round 
roots, 3 to 4 inches, smooth and 
deep yellow. The soft flesh is 
pale yellow, slightly bitter. 60 
to 65 days. 
Foliage Turnip 
SEVEN TOP— Fo r greens or for¬ 
age. Young shoots extremely 
tender. Roots tough, undesirable 
for food. 
SHOGOIN or JAPANESE FOLI¬ 
AGE— R ecently introduced and 
rapidly gaining popularity. 18 
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, icith some varieties, the stored 
quality is better than that of the 
canned product. Successful storage 
depends upon {!) selecting vegeta¬ 
bles of good quality; (2) picking 
them at the proper stage of maturity; 
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, 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 low, 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. 
to 20 inch bright green tops, 
strap leaved. Roots are semi¬ 
round, white, mild and tender. 
Rutabaga or Swede Turnip 
AMERICAN PURPLE TOP — 
Hardy and productive. Tender, 
firm, light yellow, sweet. 88 days. 
SWEET GERMAN or RUSSIAN 
—For table or stock, and very 
productive. Round white roots 
with bronze-green tops. Sweet, 
white, semi-firm flesh. Roots 5 
to 6 inches. 90 days. 
RED PLUM—U sed for preserves, 
and as a novelty. The fruit re¬ 
sembles a red plum. 73 days. 
STRAWBERRY or GROUND 
CHERRY — Sometimes called 
Golden Husk. Not a true to¬ 
mato. The small, round, yellow 
fruits have a delicate flavor and 
are used as preserves. Vine flat 
and spreading. 86 days. 
YELLOW PLUM —Oval plum¬ 
shaped fruit for preserving. 73 
days. 
TURNIPS 
White Fleshed Varieties 
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. 75 days. 
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If you want vegetable seed varieties not listed on these pages — ask us, we II get it for you. 
29 
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