.---Tpresh Squash 
Health Value Vitamin A % 
Calories per Calcmm -JW < 
p.oiU l.*% ^00035% 
f*» • 5% c ., ll ohyW l ”'- l ° 
Table Queen 
GOLDEN DELICIOUS: This beautiful golden 
squash is a cross of the Boston Morrow and De¬ 
licious. 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; Vi lb., 20c; 1 lb., 70c; 
5 lbs., $2.50 Postpaid. 
BUTTERCUP: See colored picture on inside 
front cover. The Quality Squash—This new 
squash developed by Professor A. F. Yeager of 
the North Dakota Agricultural College, is ab¬ 
solutely the best quality of any squash on the 
market today. The squashes weigh from 3 to 5 
pounds each, the seed cavity is very small, and 
the flesh is very thick. A Buttercup is nearly all 
squash. The orange flesh is comparatively dry, 
never stringy, and tastes very much like a sweet 
potato. This is the best squash we have ever 
tasted. 
Pkt., 7c; oz., 15c; V t lb., 40c; 1 lb., $1.25; 
5 lbs., $5.50 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 diam¬ 
eter, and 6 inches long. 
I have seen 100 squash 
on one vine. A few vines 
are enough for a amily 
for an entire winter. 
They are fairly good 
keepers but should be used before 
March 1st. 
Pkt., 5c; 1 oz., 10c; Vi lb., 25c; 
1 lb., 75c: 5 lbs., $2.95 Postpaid. 
SQUASH FOR MARKET 
There is always a profitable market for good 
squash, many growers selling over $200.00 worth 
from a single acre. 
At least plant enough for your own use. They 
are easy to raise, yield immense crops, and you can 
have baked or boiled squash all winter. They are 
also delicious for pies.* 
Plant at corn planting time in hills about 10 feet 
apart each way, using 2 to 3 pounds of seed per 
acre. 
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 
yellow 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; Vi lb., 25c; 1 lb., 75c; 
5 lbs., $2.95 Postpaid. 
SALSIFY or OYSTER PLANT 
MAMMOTH SANDWICH ISLAND: DO 
YOU LIKE OYSTER STEW? If you do, 
PLANT SALSIFY and you can have deli¬ 
cious vegetable OYSTER STEW ALL WIN¬ 
TER. It is also delicious baked or creamed. 
Salsify is easy to raise. 
Sow early in the spring, cultivate, harvest, 
and store the same as Parsnips. We handle 
only the Improved Mammoth Sandwich 
Island. 
Pkt., 5c; oz., 15c; Vi lb., 35c; V4 lb., 60c; 
BANANA SQUASH, nearly 2 feet long 
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 insects, and still produce a 
crop. One of the best both for table use or stock 
feed. 
Pkt., 5c; 1 oz., 10c; Vi lb., 25c; 1 lb., 80c; 
5 lbs., $3.20 Postpaid. 
23 
Dick Richards, the WNAX Photogra¬ 
pher, with a bunch of Salsify from our trial 
gardens. 
SEND HIM YOUR FILMS. He will de¬ 
velop and print any 6 or 8 exposure film, 
MAKE ONE ENLARGEMENT and mail 
the picture to you for ONLY 25c. 
RAISE SQUASH AND SALSIFY AND CUT YOUR 
WINTER GROCERY RILLS 
