Helena, Montana. 
VEGETABLE SEEDS—(Continued) 55 
G e r.—K u rb i s.s. 
SQUASH 
(One ounce to 25 hills—3 to 4 pounds to the acre) 
1^10:1 ncl.—Sqiinsh-Graeskar 
There are two distinct types. The summer varieties are cultivated for the tender young fruits which 
are used in the green or growing stage during the Summer months. The Winter Squashes produce larger 
hard-shell fruits, which are gathered in the Pall before frost, and stored in a warm dry place for 
Winter use. Be sure and leave part of the stem attached to the fruits. ’ 
Summer Varieties 
Karly Suniaier Crookneck 
Early Siiinincr Crookneck —Very early medium 
sized, about 15 inches long and matures in 70 
days. Flesh has a deep golden yellow color, is 
dry and of most agreeable flavor. (>0 day.s. Pkt., 
.’5c; or... l.’Sc; >4-lb., .3.5o; 1 lb.. .?1.00. 
Early AVljIte nu.sh—One of the best early maturing 
varieties. The fruit is a beautiful waxy white 
of superior quality, somewhat flattened, scalloped 
along the edge and of medium size. It has a 
lasting delicious sweetness. 55 days. Pkt., 5c; 
or., l.^c; %-lb,. ll.'c; 1 lb.. ijil.OO. 
Gi:int Siiinnier SIraiglitiicck—The same Squash as 
the Summer Crookneck, but with a straight neck, 
golden orange, warted fruits 18 inches long. Of 
finest (lualii.f and_ very popular because it is 
easier to prepare for cooking'. Much in demand 
by market g irdeners because they are so easily 
packed for sliii'ping. 55 days. Pkt.. 10c; or., 15c; 
i/ 4 -lb.s., .S5c; 1 lb.. .^1.00. 
Vegetable l>I;irro\v—The favorite English Long 
White sort. The fruit is very desiiable in size, 
from 0 to 1!) inches in length and 4 to ti inches in 
diameter. Skin white, flesh white, and of rich 
flavor. Distinct from all other varieties of 
Squash. 65 days. Pkt., 10c; or., 15c; %-lb.. ,50c; 
1 lb., .'51.2.5. 
Fall or Winter Varieties 
, . ,4 
Squash^Buttercup 
Buttercup —Originated in North Dakota by Profes¬ 
sor A. F. Yeager. The squashes weigh between 
3 and 5 pounds with thin, tough, green skin. 
There is no fibrous section and the deep rich 
orange flesh has no tinge of green. It is a good 
keeper with less waste and shrinkage in cooking 
than any other squash. The flavor is sweet and 
fine: the texture smooth and dry. This is just 
about the best squash we have ever tasted. 
Pkt., 10c; or., 15c; %-lb., 45c; %!-lb., 85c; 1 lb., 
$1.50. 
Red or Golden Hubbard —Almost identical to the 
Warted Hubbard. The heavily warted skin is of 
a rich orange yellow, turning to a deep salmon 
red when ripened, and of fine quality. Pkt., 5c; 
or., 1.5c; %-Ib., 3.5c; 1 lb., $1.10. 
Warted Hubbard —It is similar in size and quality 
to the Hubbard. The large, dark, olive-green 
fruits are rather more heavily warted. An ex¬ 
cellent keeper and of splendid quality. 110 days. 
Pkt., 5c; or., 15c; 14 -lb., 35c; 1 lb., $1.00. 
Squash—Iiniiroved Hubbard 
Improved Hubbard —The old and popular favorite. 
Always richly flavored. Very productive. Of dark 
bluish green color, weighing often 10 to 25 lbs. 
e.ach. Properly stored it may be kept from Sep¬ 
tember to May. Pkt., .5c; or., 15c; I4-lb., 35c; 
1 lb., $1.10. 
Heliciou.s —This squash is more delicious than the 
Hubbard. The skin is green; weighing 5 to 10 
lbs. The flesh is thick, bright yellow, fine 
grained and of splendid quality. It cannot be 
excelled. 110 days. Pkt., 5c; or., 1.5e; 14 -lb., 35c; 
1 lb., $1.00. 
Table Queen—Sometimes called lies Moines, Acorn. 
Individual, and Il.anish Squash —Cut in half and 
baked for twenty minutes, it will give you a de¬ 
licious meal; also fine for pies. The fruits are a 
nice size, 6 to 7 inches long and 4 to 5 inches in 
diameter. The shell is hard and smooth, so they 
keep well. The color is dark green, acorn shaped, 
makes an ideal individual Squash. Pkt., 10c; 
or., 1.5c; %-lb., 40c; 1 lb., .$1.10. 
Ger.—Spinat. S P I N A C H 
(One ounce for 100 feet of drill—10 to 12 pounds in drills for one acre.) 
Sea nd.—Spinat. 
'Sow early in the Spring and make succession sowing every ten days until the end of May. For late 
Summer crop sow September 1st. No Spinach except the New Zealand will stand July and August heat 
without shooting to seed. 
New Zealand—(The Hot Weather Spinach) —The 
stems and leaves of this variety are soft, thick, 
fleshy and crystaline in appearance. Started 
early in the Spring, the plants will resist heat 
and make strong growth during the Summer. 55 
days. Pkt., 10c; or., 1.5c; 14-lb., 30c; 1 lb., 75c. 
Long Standing —The best variety for family use, as 
it remains in good condition longer without run¬ 
ning to seed than the round leaved sorts. Thick. 
Well-flavored leaves. 45 days. Pkt., 5c; or., 10c; 
14-lb., 20c; 1 lb„ 50c. 
Bloomsdalc Savoy Leaved —One of the best of the 
savoy leaved type, with thick, heavily curled 
leaves. Very succulent and tender. 40 days. 
Pkt., .5c; or., 10c; 1’4-lb., 20c; 1 lb., 50c. 
HOW TO USE VITAMIN B-1 IN 
Giant Thick Leaved —This variety grows quickly, 
has slightly wrinkled leaves of deep green color 
and good quality. The leaves are broad arrow- 
shaped but sometimes rounded. This is an exten¬ 
sively used medium early sort for the market 
and home garden. 45 days. Pkt., .5c; or,, 10c; 
14-lb., 20c; 1 lb., 45c. 
King of Denmark —This remarkable new Spinach 
is far superior to any of the other sorts. Its 
principal advantage is that it stands two weeks 
longer before running to seed than any other 
variety. The leaves are large, rounded. Savoy 
or crumpled of deep green color. Ready to cut 
in 48 days. Pkt., 5c; or., 10c; 14-lb., 20c; 1 lb„ .50c. 
YOUR GARDEN—SEE PAGE .57 
