PUMPKINS 
PLANTING 
INSTRUCTIONS 
They require the same gen¬ 
eral culture as melons and 
squashes. The common 
practice is to plant the 
seeds in the cornfield, either 
in hills or between the rows, 
after the last cultivation. 
SMALL SUGAR, Most desirable variety for making pies. 
Smaller than the field pumpkin, round, flattened, fine 
grained, sweet and very prolific. 1 oz., 10c; M lb., 30c. 
MA3OI0TH TOURS. A French variety, leaves very 
large, dark green, fruit round or long, generally flattened 
at both ends. It often weighs 100 to 110 pounds. Gen¬ 
erally grown for stock feed. 1 oz., 10c; M lb., 30c. 
CONNECTICUT FIELD. The well known old Connecticut 
variety. Skin is of orange color, with deep orange flesh. 
Generally grown for feeding dairy stock. 1 oz- 10c; 
H lb., 25c. 
CHEESE. A heavy yielder, and very good for a main 
crop variety. Flesh is pale yellow, tender, and of excel¬ 
lent quality. It is fine for pies. 1 oz., 10c; M lb., 25c. 
KENTUCKY FIELD. A large variety, hardy, late and 
very prolific. Fruit is rounded, flattened, with sweet 
yellow flesh. Excellent for canning. 1 oz., 10c; lb., 25c, 
KING OF MA3BIOTH or GENUINE 3IA3DIOTH. The 
flesh and skin are of a bright, golden yellow. Notwith¬ 
standing its enormous size, it is one of the very best pie 
pumpkins ever grown, and a splendid keeper. 1 oz- 15c; 
M lb., 45c. 
CUSHAW or CROOKNECK. Sometimes called White 
Crookneck Squash. Has a hard white or green striped 
shell, and sweet, solid, yellow flesh. It is a good pie 
pumpkin. 1 oz., 10c; M lb., 35c. 
Grow Your Own RADISHES Soto Several Kinds 
Per oz., 10c; M lb., 25c. 
PLANTING INSTRUCTIONS 
They do best in sandy loam of good fertility. If the soil is stiff add 
sand or ashes. The seed should be sown just as early in the spring 
as possible in rows 12 to 18 inches apart. It is of great importance 
that they be thinned as often as necessary. 
EARLY VARIETIES 
BARTELDES SPARKLER. The Best of the Round White 
Tipped Yarieties. A very early and excellent variety 
both for forcing and sowing in the open ground. It is 
ready in about 20 days. The color is a vivid scarlet with 
white tip. 
RAPID RED or SAXA. One of the earliest of the Scarlet 
Turnip varieties. This radish is very tender, crisp and 
skin is of a rich scarlet color. 
CRIMSON GIANT GLOBE. When mature they measure 
6 to 8 inches in circumference, weight one ounce; their 
pure white flesh remaining firm and crisp, and of mild 
flavor. 
EARLY SCARLET TURNIP. Root very round, of very 
bright color; flesh white, firm, crisp, and very pleasant 
to the taste. 
EARLY TURNIP RED WHITE TIPPED. The root of 
this radish swells quickly, but it also quickly becomes 
hollow at the center and should be pulled as soon as 
fully grown. 
EARLY SCARLET GLOBE. The root not as long as the 
olive-shaped sorts. Flesh is white and tender. 
FRENCH BREAKFAST. A market garden radish. Skin 
is bright pink on the upper part, and white on the lower 
part. It is very productive, early, exceedingly crisp and 
tender. 
BARTELDES GLASS. Our own introduction. We called 
It “Glass Radish” because the flesh is almost transparent. 
Flesh is always crisp and brittle, of mild flavor, and does 
not become hollow in the center. 
SUMMER VARIETIES 
LONG WHITE YIENNA or LADY FINGER Roots form 
in four or five weeks. Flesh is white, very tender, crisp 
and juicy. 
WHITE STRASBURG. A productive variety which with¬ 
stands summer heat well. Root is long, about 4 to 5 
Inches, pointed; skin is white, rather tender. 
All Pkts. on this page.5c 
LONG VARIETIES 
WHITE ICICLE. (Eizapfen.) An entirely distinct, long, 
white variety. Ready for use fully as early as Long 
Scarlet Top, with less foliage, rendering it most desirable 
for forcing. Superior to any of the red varieties. 
EARLY LONG SCARLET SHORT TOP. Root extremely 
long and slender, 5 or 6 inches in length, and only about 
a half inch in diameter. A standard variety for both 
home and market garden use. 
WINTER VARIETIES 
This name is applied to those kinds which have such 
firm-fleshed roots that they will keep through a great 
part of the winter without becoming hollow. They should 
be sown in July or August. 
LONG BLACK SPANISH. Has a very regular cylindrical 
root, which reaches a length of from 7 to 10 inches. Skin 
is very black, and somewhat wrinkled; flesh is white, 
firm and compact. 
ROUND BLACK SPANISH. Root is round, sort of top¬ 
shaped, skin is black; flesh white, very firm. Roots keep 
well and are stronger in flavor than any other round 
radish. 
WHITE CHINESE or CELESTIAL. A beautiful, large, 
white radish grown very extensively by the market 
gardeners for fall and winter trade. Root is white, cyl¬ 
indrical, very firm and mildly flavored. 
ROSE CHINA WINTER Root is large, red, with white 
tip. A very good keeper, and more mildly flavored than 
the Spanish types. 
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