36 
BUTZER’S SEED STORE, PORTLAND, OREGON 
PUMPKINS 
Pumpkins are not so particular in regard to soils as melons or cucumbers, but in other respects are cultivated 
the same, though on a larger scale. They are generally raised between the hills of corn, but may be planted 
with success in fields by themselves. The pumpkin more properly belongs to the farm than the garden, espe¬ 
cially as it really mixes with and injures the quality of the finer squash. 
SMALL SUGAR, or NEW ENGLAND PIE 
This variety is small but most excellent quality 
for pies. The fruits are deep orange, 8 to 10 inches 
in diameter, round or somewhat flattened and slightly 
ribbed. The flesh is rich deep yellow, fine grained and 
very sweet. Per pkt. 5c; oz. 20c; Yk lb. 35c; lb. $1.25. 
WINTER LUXURY 
The best flavored pie pumpkin grown ; enormously 
productive; excellent keeper; medium size; color, 
golden-russet, finely netted; flesh, deep golden, sweet, 
tender and very thick ; none better. 
Pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00 
VIRGINIA MAMMOTH 
The most extensively grown sort locally for stock. 
Is an excellent keeper, sweet, and largely used for 
canning. This variety does not seem to be affected by 
the hot sun and remains in good condition irrespec¬ 
tive of the soft shell. Fruits are large, flattened 12 to 
15 inches in diameter, and half as deep, however 
sometimes grow much larger. Skin creamy buff, with 
thick deep salmon yellow flesh of good quality. 
Pkt. 5c; oz. 10c; Yk lb. 30c; lb. $1.00 
“KING OF THE MAMMOTHS” 
This is the very best genuine strain of the true 
Mammoth Pumpkin. Fruits grow to enormous size, 
sometimes reaching two feet or more in diameter, and 
from one hundred to two hundred pounds in weight. 
Salmon-orange skin, very thick, bright yellow flesh, 
which is fine-grained, tender and of excellent quality 
for pies. To raise the largest fruits, vines should 
be allowed ample space in which to grow—only one 
plant should be allowed to grow in a hill, and only 
the best fruit left on the vine. 
Per pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00 
CONNECTICUT FIELD, or “BIG TOM” 
Vines of strong, vigorous growth and wonderfully 
prolific. Fruits will average fifteen to twenty inches 
in diameter; round or slight oval in form. Smooth, 
hard, reddish-orange skin, slightly ribbed, with rich 
orange-yellow flesh. Frequently grown among corn to 
make a crop of pumpkins for feeding to dairy stock. 
Per pkt. 5c; oz. 10c; Yk lb. 25c; lb. 90c 
BUTZER’S CHOICE RADISHES 
Plant as early in the spring as the ground can be worked, and make succession plantings every 10 days. 
Where the summers are hot, sow until the middle of May, then stop, but make three more sowings during Aug¬ 
ust. Sow the seed thinly in shallow drills and cover with about one-quarter inch of fine soil. The quality of 
Radishes depends considerably upon thorough soil preparation, good fertility, and ample moisture. One ounce 
is sufficient for 100 feet of drill; 8 to 10 pounds of 
SPARKLER (Scarlet Turnip White Tip) 
The Best for the West—Most attractive small round 
roots with bright scarlet top, a clear white base, and 
small, slender taproot. Scarlet Turnip White Tip is 
most popular with many market gardeners. 
Pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00 
CRIMSON GIANT 
Crimson Giant—A fine, bright-red radish, growing 
quickly to a large size. It is especially fine for bunch¬ 
ing for early market. 
Pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00 
VICK’S SCARLET GLOBE 
This attractive, round, bright scarlet Radish is 
grown extensively for both home and market. One inch 
in diameter. Crisp and tasty fine white flesh. 
Pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00 
are needed to sow one acre planted in drills. 
French Breakfast—Is a beautiful radish of true ob¬ 
long or olive shape. The color of the skin is bright 
carmine, shading to clear white in the lower portion. 
The flesh is white, firm and crisp; juicy, mildly pun¬ 
gent, and tender. 
Pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00 
WHITE ICICLE 
The finest of all long radishes. Pure white, delicious, 
crisp flesh; always tender, juicy, and delicately 
snappy. The roots grow 6 inches in length and are the 
shape of an icicle, straight and free from side shoots. 
Splendid for either spring or fall use. Four weeks 
from sowing to maturity. 
Pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00 
MIXED RADISH SEED 
All kinds, colors and styles. A great variety ; they 
will become ready for the table early, medium and 
late. You always have some that are just right, sweet 
and juicy. This mixture is for a small garden, where 
space is limited, and one sowing does for the whole 
season. Pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00. 
WINTER RADISHES 
These require cool weather at the finish of their 
growing season. Make your first planting the middle 
of June, and sow again in July and August. Mature in 
7 to 8 weeks. Easily stored for winter use. 
RADISH—NERIMA-LONG 
Nerima Long (Mikado)—“Nerima” is the name of 
the province of production, near Tokyo, Japan. This 
is a most valuable one, large and long (as long as 
three feet), and the end of it is round in form, snowy 
white and bright color and very fine taste with sweet 
flavor. Nerima can be used in all styles of cooking and 
pickle ; hardy and good keeper. We have had long 
experience of production of Nerima successfully and 
we are earnestly presenting this to all good farmers 
and garden lovers. Ppt. 5c; oz. 15c; Yk lb. 50c. 
Long Black Spanish—Black skin, white flesh. Per 
pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00. 
Round Black Spanish—The favorite winter Rettig 
of the United States. 
Per pkt. 5c; oz. 15c; Yk lb. 30c; lb. $1.00. 
White Strasburg—A fine solid summer radish of 
large size. Pkt. 5c; oz. 15c, postpaid. 
TRY THIS 
Plant the little round radishes in the same row 
at the same time with beets or carrots. The rad¬ 
ishes will break the way for the beets and carrots 
and will be ready for pulling by the time they 
need the room. 
