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Italian Sweet peppers are distinctive not only in 
shape, but also in earliness, productivity and flavor. 
PEPPERS 
SWEET 
Early Giant — A sweet pepper of the bullnose 
type for home and market gardens. Plants are 
dwarf, upright and very productive. Fruits 
4¥4"' long and 3%’’ in diameter, are gently 
tapered, 3-lobed, of mild flavor, and deep green 
changing to bright red at maturity. 
Italian Sweet — Earlier than some strains of 
Early Giant. Plants are medium green with 
medium size leaves. Fruits are conical, nearly 
straight, 5’’ to 6’ long, 24%4”’ wide at the 
shoulder with the stem insertion nearly flat, 
and borne pendant. Fruits are dark green, 
maturing to a deep red with a slightly rough- 
ened skin which is not glossy. The flesh is 
medium thick. Flavor is sweet and mild, better 
than other peppers of similar wall thickness. 
This variety sets fruit heavily under conditions 
causing vegetative growth in other varieties. 
This variety should find a place in every 
home garden because of its quality, but it may 
not meet with favor in some markets because 
of its long tapering shape. 
World Beater — Acceptable seed not avail- 
able. 
California Wonder — An outstanding late 
variety used principally for market and ship- 
ping. Fruits are 414"’ long and 4 ’ in diameter, 
4-lobed, chunky, smooth and deep green 
changing to bright crimson at maturity. The 
flesh is exceptionally thick. 
HOT 
Long Red Cayenne — An early hot variety, 
used largely for pickles, canning and drying. 
Plants are large and productive. Fruits 5”’ long, 
34’’ in diameter, tapering, frequently twisted, 
deep green changing to brilliant red at maturity 
and very pungent. 
Pepper Culture 
One ounce of seed produces about 2000 
plants, 5 ozs. required per acre. Sow inside 

about March 15, transplant once or twice and 
finally set in field after danger of frost is over 
20” by 30’ apart. A moderately fertile soil is 
desirable. 
PUMPHIN 
New England Pie — A small, high-quality 
pie pumpkin, also known as Small Sugar. 
Fruits are round, flattened at the ends, some- 
what ribbed, and weigh 6 to 8 lbs. The skin 
is smooth, hard and a deep orange color. The 
flesh is sweet, thick, orange-yellow and of high 
quality. 
Connecticut Field — A field variety grown 
for stock feed, canning, pie stock and Hallow- 
een decorations. Often planted in corn fields. 
Fruits are large, 15 to 25 lbs., round and 
flattened at the ends. Surface is hard, smooth, 
ribbed and deep orange color. The flesh is 
thick, orange-yellow, sweet but coarse. 
Pumpkin Culture 
One ounce of seed plants 20 hills — 4 lbs. per 
acre. Plant after danger of frost, 1’’ deep in 
8’ x 8’ hills, 5 seeds per hill and thin to 2 or 3 
plants per hill. 
RADISH 
Early Scarlet Globe — The most popular 
home and market garden radish, very early, 
consequently suitable for forcing under glass. 
Roots are oval, bright scarlet with a small to 
medium top. Flesh is of high quality, crisp and 
tender. 
Sparkler White Tip — The roots of this 
variety are round, smooth, dull scarlet-red, 
' with the lower 1% of the root white. The flesh 
is mild, white, crisp and tender. A very attrac- 
tive radish when bunched for market and 
when served on the table because of its two- 
color skin. 
White Icicle —The earliest and most ex- 
tensively used long, white, summer radish. The 
tops are small. The roots are 5’’ to 6” long, 
slender, of uniform thickness and smooth. 
The flesh is very crisp and mild. 
Crimson Giant — A second early with deep 
crimson globular root, remaining crisp and 
sweet for a long time as it increases in size, 
while other varieties become hot and pithy 
with age. Roots 1-14’ in diameter with white 
flesh. 
Radish Culture 
One ounce of seed plants 100’ of row — 12 
lbs. per acre. For continuous harvest, sow every 
2 weeks from April 1 to September 1 in a fertile 
and well-prepared seedbed. Sow ¥4’’ deep in 
rows 12”’ apart. Uniform planting with seed 
¥%"’ apart in the rows should require no thin- 
ning. 
RUTABAGA 
Macomber — This strain was developed by 
growers in Bristol county, Massachusetts, and 
is well adapted to the Cape Cod region. Roots 
are ovate in shape, 5’’ to 6’’ in diameter, weigh- 
ing 4 to 5 lbs., white, but rose-colored on top. 
Flesh is white, crisp, firm, of delicate flavor and 
excellent quality. Seed should be planted about 
July 15 so that most growth is made during 
cool fall weather. 
Long Island Neckless Purple Top — A 
slightly slower growing variety than Macom- 
ber so should be sown correspondingly earlier. 
Roots are 4’’ to 6’ in diameter, weighing 3 to 
4 lbs., yellow but purple on top, obovate in 
shape. Flesh is yellow, firm, sweet and tender. 
Rutabaga Culture 
As for all root crops, the seedbed should be 
deeply prepared and well fertilized. One ounce 
of seed plants 400’ of row — 2 lbs. per acre. 
Sow %”’ deep in 18’’ to 24”’ rows from June 15 
to July 10 or just in time to allow maturity 
before hard freezes. Thin seedlings to 6’’ to 8’’. 
Seed is sometimes broadcast and raked in 
lightly, using 3 to 4 lbs. per acre. For storage, 
leave roots in the ground until late fall, then 
harvest before a hard frost and store in a cool, 
moist cellar. 
A watersoaked browning or blackening of 
areas in the fleshy root may indicate boron de- 
ficiency in the soil. If such a condition is found, 
consult your county agent or the Eastern States 
Farmers’ Exchange fertilizer department for 
recommended treatment. 
SALSIFY 
Mammoth Sandwich Island — An im- 
proved variety. Commonly known as ‘‘vege- 
table oyster.’’ Roots are 6’’ to 8’’ long, 1’ to 
14%4"’ thick, tapering, smooth and dull white. 
Roots may remain.in the field over winter 
similar to parsnips. Used principally in soup 
stock. 
Salsify Culture 
One ounce of seed plants 100’ of row —7 
to 8 lbs. per acre. Sow in a fertile soil from 
April 15 to May 1 in a mellow seedbed. Sow 
¥4"' deep in rows 2’ apart. Thin seedlings to 
3’’ apart in the row. 
