SPINACH 
1 oz. to 100 ft., 8 lbs. per acre. 
Sow in rows 16 to 20 inches apart and thin to 6 inches apart 
in the row when leaves are an inch wide. In the North, seed 
can be planted as soon as the ground can be prepared. In the 
South, Spinach will Winter over with little or no protection. 
Pkt. 10c; 1 oz. 20c; % Ib, 60c. 
Improved Thick Leaf. The seed of this thick leaved variety 
produces the largest Spinach. They grow rapidly and remain 
in good condition a long time. The medium green leaves are 
large, rounded, slightly crumpled, succulent, and tender. It is 
an excellent home garden Spinach. 
New Giant Smooth Leaf. The largest and the most productive 
of any sort we have tried. Plants 20 inches across are not un- 
common on good soil. The leaves are simply immense, of deep 
green, very heavy, brittle and tender. It is very slow to seed 
and is especially valuable for spring, summer and fall cutting. 
New Zealand. Although not a true Spinach, the leaves look 
like Spinach and are very useful as greens. On soil too poor to 
grow Spinach successfully, the plants thrive and produce 
groups of small fleshy leaves that are tender and delicious 
when cooked. Each branch of the plant produces others, so 
that it goes on providing a continuous supply of greens 
throughout the summer. Pkt. 10e; 1 oz. 20c; % Ib. 60c. 
Mustard Spinach. A new boiling vegetable, healthful and pal- 
atable. Has a pleasant flavor, and many who do not like 
true Spinach will relish it. Cut within a month of sowing seed. 
Pkt. 10c; 1 oz. 20c. 
SQUASH 
Summer, 2 oz. to 100 ft., 4 lbs. per acre. 
Winter, 1 oz. to 100 ft., 2 lbs. per acre. 
Culture. Squash plants are very tender and sensitive to cold, 
and planting must be delayed until warm weather. The general 
methods of culture are the same as those given for cucumbers 
and melons, but squash is less particular as to soil. The sum- 
mer varieties should be planted 4 to 6 feet apart each way, 
and winter sort 8 to 10. Three plants are sufficient for a hill. 
In gathering the winter sorts care should be taken not to 
‘bruise or break the stem from the squash as the slightest 
injury will increase the liability to decay. Pkt. 5c; 1 oz. 20c; 
% Ib. 60c. 
Summer Varieties 
Table Queen, also Danish. In size, Table Queen equals a fair 
sized husked cocoanut, and a half, baked, serves one person 
amply. This avoids the waste often resulting from the use of 
larger varieties. The shell is unusually thin and it does not 
require over 20 minutes for baking or boiling. A good way to 
prepare it is to cut in half, place a lump of butter on one 
half, top with the other and then bake whole. This squash is 
ready before the Hubbards and yet stores equally well. The 
color is dark green. 
Golden Table Queen (New). Similar to regular Table Queen, 
except a beautiful golden yellow color. Has clear yellow flesh, 
which is sweet and fine grained. 
White Bush Scallops. The best summer sort for the home gar- 
den or market; very productive and of good size. 
Giant Summer Crookneck. Our strain of this popular squash 
produces fruit nearly double the size of the old standard 
“Crookneck.”’ The plants are healthy, husky and compact; 
they produce in quantity fruit that is heavily warted and 
true to type. The flesh is a rich golden yellow. 
Giant Straitneek. Similar to Crookneck, but long. 
Zucchini or Italian. The favorite Italian Squash. It should be 
eaten when quite young, 4 to 6 inches long. It is a delicious 
summer variety; do not hesitate to plant it. It is very prolific. 
Black Zucchini. Newer Italian squash. Wonderful flavor. Long 
greenish black. Flesh white. 

Winter Varieties 
Improved Hubbard. The best seller and most popular variety 
on our list. Rind dark green, warty and very hard. Flesh light 
orange, very dry, sweet and rich flavored. Has no superior. 
Marblehead. Large slate colored variety of fine quality. It 
produces heavy yields of thick meated squash. Popular ship- 
ping variety. 

Mammoth Chili. The largest of all squashes, growing to an 
enormous size, often weighing over 200 pounds, while its rich, 
fine flavored flesh insures its value for all purposes. 
Banana Squash. Grows from 1 to 2 feet in length, Flesh firm 
and solid, of beautiful orange-yellow, and excellent quality. 
Rind or shell smooth and grayish-green color. Resists heat of 
the sun better than the Hubbard and is a good keeper. 
Golden Hubbard. The same in size, shape and quality as the 
well known Hubbard Squash, except that it is bright red or 
golden color, and somewhat earlier. Good keeper. 
Boston Marrow. Skin yellowish, very thin; flesh dry and fine 
grained; of unsurpassed flavor. 
Sibley, or Pike’s Peak. Shell smooth, thin and of a pale green 
color; the flesh is thick, solid, deep orange color; very dry, 
fine grained. 
The Delicious—For quality. A squash of exceptional merit 
for table use. A fall and winter variety, but is fine in all 
seasons, though its best quality is not attained until winter. 
The fruit varies in shape and size, weight ranging from 5 to 
10 pounds each. The rind is very thin, uniformly green, and 
the flesh is very thick and dark orange color. 
Golden Delicious. Similar to above, but a deep golden color. 
Vegetable Marrow. White, tender flesh used for baking and 
frying. Distinctive flavor. Bush. ate 18% 

OREGON'S SPECIAL 
TOMATO 
% oz. to 100 ft., 2 oz. per acre. 
Culture. Sow early in hotbeds, and as soon as they have four 
leaves transplant into shallow boxes. Harden off, and set out 
as soon as danger of frost is past. An ounce of seed will pro- 
duce 3000 to 4000 plants. 
The New Marglobe Tomato. This new rust resisting variety 
developed by the United States Department of Agriculture 
is spoken of throughout the country as the finest tomato ever 
introduced, being particularly desirable in sections subject to 
tomato diseases. A scarlet variety ripening well up to the 
stem, of perfect globe shape and splendid quality. The vines 
are strong and vigorous and very productive. Pkt. 10e; 1 oz. 35c. 
“Burbank” Tomato. Unusually heavy and of the finest qual- 
ity. Keeps well; a good shipper; a prolific, continuous bearer, 
has the unusual and remarkable feature of being easily 
peeled, the skin slipping readily from the rich, firm, flesh. 
Resistant to wilt and other diseases. Pkt. 10c; 1 oz. 35c. 
Pritchard (Scarlet Topper). Wilt resistant, of the type of 
plant known as self-topping or self-pruning. Mid-season to 
late and a heavy cropper. Fruits globe-shaped, deep scarlet, 
smooth and solid. A good home and market variety and very 
popular for shipping. 80 to 85 days. Pkt. 10e; 1 oz. 40c. 
Oregon’s Special. Our special strain of this first early tomato 
is not only earlier than the ordinary Earliana, but the fruit is 
perfectly smooth, very solid and ripens bright deep scarlet 
right up to the stem. The vines are vigorous growing and very 
productive. Growers find its extra early fruit brings very good 
prices on the market, Pkt. 10c; 1 oz. 50c. 
Break O’Day. A new tomato developed by the U. S. Dept. of 
Agriculture. Its main feature is its earliness, for it is as early 
as Harliana and earlier than Bonny Best. It resembles Mar- 
globe as to shape, its color not quite as good as Marglobe, nor 
will it stand hot burning weather as well as some varieties. 
Said to be the sweetest tomato. Pkt. 10c; 1 oz. 60c. 
Bonny Best. Has given splendid results wherever tried and 
being early, hardy, very productive, recommended for outside 
planting wherever tomatoes can be grown. A good forcing 
variety. Fruit smooth, round, slightly flattened, solid, a bright 
scarlet. Quality excellent. Pkt. 10c; 1 oz. 35e. 
Spark’s Earliana. One of the earliest tomatoes. Large, uniform 
size and beautiful red color. Ripens thoroughly all over, the — 
stem and coloring up perfectly. Almost seedless and solid. A- 
vigorous grower, heavy bearer, continuing until frost. Suc- 
ceeds everywhere, and especially recommended for this Coast. 
Pkt. 10c; 1 02. 35c. 
30 ALL VEGETABLE SEED POSTPAID UP TO 10 LBS. 
