20 
ROYAL QUALITY SEEDS BEST BY EVERY TEST 
CONNECTICUT FIELD—Also known as 
Big Tom. A large, round or slightly oval shape 
pumpkin. Skin reddish orange color, with rich 
orange yellow flesh. Extensively grown for 
stock feeding, and generally planted with 
com, producing enormous crops in 65 days. 
One of the best grown for pies. Fruits weigh 
about twenty pounds. 
JUMBO or KING OF THE MAMMOTH— 
This is a giant among pumpkins, often reach¬ 
ing a weight of over a hundred pounds. The 
skin is salmon colored, flesh bright yellow and 
fine grained and good quality. 
LARGE CHEESE or KENTUCKY FIELD 
—Fruits large, round and flattened, creamy 
buff in color; flesh yellow, very deep and fine 
quality for canning and pies. 
SWEET or SUGAR (New England Pie) — 
A rather small variety; one of the very best 
for pies and growing in the home garden. 
Fruits round, flattened at the ends and slight¬ 
ly ribbed; both skin and flesh of deep orange- 
yellow color; the flesh is exceedingly thick 
and of high quality. 
STRIPED CUSHAW —Of the crookneck 
type, with mottled green and white stripes; 
fruit weighs up to 15 pounds; flesh yellow, 
very solid and fine grained. 
WHITE CUSHAW —Bears fruit from 2 to 
4 feet long, with crookneck. Shell is hard, a 
creamy white, with solid yellow flesh. A very 
fine selection. 
JAPANESE PIE —An extremely early va¬ 
riety of large size, crooknecked. Skin is dark 
green, striped with still darker green, with 
yellow flesh. Keeps well and is popular as a 
. pie pumpkin. 
RADISH 
French Breakfast Radishes 
CULTURE—Sow seed as early in spring as 
the ground can be worked, V 2 inch deep, in 
rows 12 to 18 inches apart. Seed should be 
sown thinly, and if plants come up closer than 
1 inch, they must be thinned out. Sow at in¬ 
tervals for succession until about the middle 
of May when the long sorts should be sown; 
about July 1, the winter varieties. One ounce 
will sow 100 feet of drill; 8 to 10 pounds per 
acre. 
ROUND VARIETIES 
CRIMSON GIANT —This variety grows 
twice the size of the other round sorts and 
still remains solid. The flesh is crisp and mild, 
as of the smaller sorts. Remains edible a long 
time, 
EARLY SCARLET TURNIP—An old sort, 
well kno\m, round, crisp and brittle. The skin 
is of a rich, scarlet color, while the flesh is 
