X-L VEGETABLE SEEDS 
ORA HAM ZzS&il 
SPINACH Deserves Its Favorable Publicity 
New strains have made this Vitamin vege¬ 
table the most popular of all table greens. 
Spinach delights in cool, moist weather. Seed should be 
sown at the earliest possible moment in spring in rows one 
foot apart and thinned to six inches in the row. It matures 
in 45 to 50 days and quickly runs to seed in warm weather. 
Home gardeners have generally adopted Swiss Chard and 
New Zealand Spinach as a greens crop, as both may be 
cut many times and will produce a continuous crop until 
freezing weather in the fall. A fall crop of spinach may be 
sown in late July or August and will find the cool, moist 
autumn weather favorable for growth. The value of spinach 
in the diet has been scientifically established by the vitamin 
investigation. 
SWISS CHARD (See page 3) 
140—BLOOMSDALE LONG STANDING 
A very long standing crumpled or typical Savcy type of 
spinach, dark green in color. It stands hea 1 w.ll, is compact 
in growth and a popular variety for market. Pkt., 5c; oz., 
10c; 1/4 lb., 20c; lb., 50c. 
142—KING OF DENMARK 
Large dark green slightly blistered leaves produced on 
plants that are low growing and which quickly produce a 
heavy crop that will not go to seed for one or two weeks. 
Pkt., 5c; oz., 10c; V4 lb., 20c; V£ lb., 30c; 1 lb., 50c postpaid. 
143—NEW ZEALAND SPINACH 
Resists Hot Weather 
Many people consider the flavor of this plant superior to 
regular spinach. Makes strong plants which will resist heat 
and give an abundance of green foliage during the entire 
summer and fall. Cannot stand frost. Pkt., 5c; oz., 15c; *4 
lb., 30c; 1 lb., 75c. 
GROW MORE SQUASH 
Summer Varieties 
Winter Varieties 
Are Richest in Flavor 
One ounce of seed for 20 hills 
CULTURE —It has been only recently that scientists have 
discovered the presence of remarkable quantities of vitamins 
in summer squash and doctors now prescribe an abundance 
of squash for children. Sow at corn planting time, in well- 
manured hills, 1 inch deep, the bush varieties 4 feet apart 
each way, the winter sorts 10 to 12 feet each way, and thin 
out to 2 to 4 plants to the hill. 
145—VEGETABLE SPAGHETTI 
A new variety of squash in¬ 
troduced by us three years 
ago. Fruits vary from 7 to 
12 inches long, and from 4 
to 7 inches in thickness. 
Flavor is much better than 
any of the squashes, being 
creamier and richer. In pre¬ 
paring them for table use, 
the usual way is to boil 
the fruits for 20 or 30 min¬ 
utes without skinning them. 
They should then be cut, 
seeds removed, and the 
flesh may be scooped out 
in long strings resembling 
spaghetti—making this va¬ 
riety aptly named. Vegetable Spaghetti may also be baked. 
It does not take much room in the garden and we urge 
that you try this novelty which we predict will soon become 
a favorite. Pkt., 10c; cz., 25c; 1/4 lb., 75c postpaid. 
145 A—ZUCCHINI 
Italian Marrow Squash 
This variety belongs to the Cocozelle type. The fruits are 
12 inches long and have a dark green skin mottled and 
striped yellow at maturity. Thick, sweet, mealy, and tasty 
flesh. Pkt., 10c; oz., 20c. 
146—MAMMOTH SUMMER CROOKNECK 
A standard summer variety. Large dark yellow warted 
fruits. About 18 inches long. Pkt., 5c; oz., 15c; Vi lb., 35c. 
147—WHITE BUSH 
An early summer variety. Fruits flattened and scalloped. 
About 8 inches in diameter. Smooth, creamy white skin. 
Pkt, 5c; oz., 15c; Vi lb., 35c. 
Vegetable Spaghetti Grown 
by John Ross, Jr., Gteat Falls 
Are the Best Keepers 
148—TABLE QUEEN 
The best flavored of the winter squashes. Fruits are small 
acorn shape; about 5 or 6 inches long and 4 inches in 
diameter. Should be baked whole and then cut. A half 
squash makes a nice size for individual servings. Pkt., 5c; 
oz., 15c; Vi lb., 40c; Vi lb., 65c; lb., $1.20 postpaid. 
SNAP SHOTS WANTED 
We appreciate hea ring 
about your garden and es¬ 
pecially like to receive snap 
shots like this one of 
GREEN HUBBARD SQUASH 
forms a background for the 
other vegetables in this pic¬ 
ture sent in by Ed Beard 
of Conrad. Northern Sweet 
Watermelon, sugar beets 
and pumpkin are also shown. 
149—GREEN HUBBARD 
The old standard Hubbard squash. Improved in thickness 
tnd toughness of shell so that it keeps better during the 
/•inter. Flesh bright orange-yellow; skin dark green. Good 
ize. Pkt., 5c; oz., 15c; 1/4 lb., 4oc; V 2 lb., 75c, lb., $1.35 
octrtrri H. 
150—GOLDEN HUBBARD 
Similar to our Improved Hubbard, but a little smaller and 
earlier. Deep gold in color. Pkt.. 5c; oz., 15c; V4 lb., 40c; 
y 2 lb., 65c; 1 lb., $1.20 postpaid. 
151—MARBLEHEAD 
Has the general shape of Hubbard Squash but the outer 
shell is a grayish-green color and comparatively smooth. 
Flesh is golden-orange and cooks very dry. Has been m 
great demand because of its keeping qualities. Pkt., 5c; oz., 
20c; V4 lb., 55c; Vs lb.. 90c; lb., $1.50 postpaid. 
13 
Don’t be afraid to try a row of Salsify—You’ll like it 
