HELENA, MONTANA. 
VEGETABLE SEEDS—(Continued) 51 

Ger.—Kurbiss. 
SQUASH 
Scand.—Squash-Graeskar 
(One ounce to 25 hills—3 to 4 pounds to the acre) 
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 Fall before frost, and stored in a warm, 
Be sure and leave part of the stem attached to the fruits. 
Winter use. 
dry place for 
Summer Varieties 

Early Summer Crovkneck | 
Early Summer 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. 60 days. Pkt., 
5e3; oz. 15¢e; “4-lb., 35e3 1 Ib., $1.00. 
Early White Bush—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., 5es 
04., 15¢ce; %4-lb., 35e3; 1 Ib., $1.00. 
Giant Summer Straightneck—The same Squash as 
the Summer Crookneck, but with a straight neck, 
golden orange, warted fruits 18 inches long. Of 
finest quality and very popular because it is 
easier to prepare for cooking. Much in demand 
by market gardeners because they are so easily 
packed for shipping. 55 days. Pkt., 10c3 oz., 15c$ 
%4-lbs., 35e; 1 Ib., $1.00. 
Vegetable Marrow—The favorite English Long 
White sort. The fruit is very desirable in size, 
from 9 to 19 inches in length and 4 to 6 inches in 
diameter. Skin white, flesh white, and of rich 
flavor. Distinct from all other varieties of 
Se ao? days. Pkt., 10c; oz., 15¢e; %4-lb., 50e3 
Pee © poids 
Fall or Winter Varieties 

Squash—Buttercup 
Buttercup—The squashes weigh between 38 and 5 
pounds with thin, tough, green skin. The deep 
rich orange flesh has no tinge of green. It is a 
good keeper. This is just about the best squash 
we have ever tasted. Pkt. 10c; oz, 25¢; %4 Ib., 
G5e3 1 Ib., $1.75. 
Improved Hubbard—The old and popular favorite. 
Always richly flavored. Very productive. Of dark 
bluish green color, weighing often 10 to 25 lbs. 
each. Properly stored it may be kept from Sep- 
tember to May. Pkt., 5e3 oz. 20c; %4 Ib. 453 
1 Ib., $1.15. 
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; 
oz., 15¢e3; %4 Ib., 40c3 1 Ib., $1.15. 
Warted HWubbard—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; oz. 15ce; % Ib., 40c; 1 Ib., $1.15. 
Ger.—Spinat. 
SPINACH 

Squash—Vegetuble Spaghetti 
Vegetable Spaghetti—A most unusual vining squash 
with sreamy white fruits about 8 inches long and 
4 to 5 inches in diameter. When mature boil 
whole for about 30 minutes, not longer. Cut open, 
remove the seed core and season the flesh that 
appears as tightly wound spaghetti-like threads 
or strings with salt and butter. Easily stored 
for winter use. Pkt., 10c; oz. 15c; %4 Ib., 45e;3 
1 Ib., $1.25. 
Delicious—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; oz., 15¢c; %4 Ib., 40c; 
1 Ib., $1.15. 
Table Queen—Sometimes cnailed Des Moines, Acorn. 
Individual, and Danish Squash—Cut in half and 
baked for twenty minutes, it will give you a dee 
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., 10¢3 
oz. 15¢e; %4-lhb., 40ce; 1 Ib., $1.10. 
GROW YOUR OWN VEGETABLES 
THEY TASTE BETTER 
Scand.—Spinat. 
(One ounce for 100 feet of drill—10 to 12 pounds in drills for one acre.) 
Spri d make succession sowing every ten days until the end of May. 
cay ape et oiember. No Spinach except the New Zealand will stand July and August heat 
Summer crop sow September Ist. 
without shooting to seed. 
New Zenland—(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; 0z., 15¢e; %4 Ib., 50c; 1 Ib., $1.35. 
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., 5¢; 04., 20c3 
Y% Ib., 45e3 1 Ib., $1.15. 
Bloomsdale Savoy Leaved—One of the best of the 
savoy leaved type, with thick, heavily curled 
leaves. Very succulent and_ tender. 40 days. 
Pkt., 5¢; oz., 20c; %4 Ib., 453 1 Ib., $1.15. 
For late 
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; oz, 20c3 
Y% Ib., 45e3 1 Ib., $1.15. 
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., 5e; oz., 20c; %4 Ib., 45e; 1 Ib., $1.15. 
HOW TO USE VITAMIN B-1 IN YOUR GARDEN—SEE PAGE 5 
