676 OSHKOSH. The largest and best yellow pepper. Oshkosh, 
especially when ripe, is the finest pepper we know for “Stuffed Peppers.” 
They can be used either green or ripe and when stuffed and baked 
are so mild and sweet that they fairly melt in your mouth. 
The plants are strong and compact and under normal conditions 
produce excellent yields of large peppers. The color is deep green 
turning to deep orange yellow when ripe. The flesh is very thick. 
Pkt. 15c; 4% Oz. 40c; Oz. 70c; 14 Lb. $1.85. 
Hat Penmers 
668 HEIFER HORN. (Hot.) Market Gardeners’ Stock. We 
offer an exceptionally fine strain of this 
popular hot pepper. It is larger than Giant Cayenne, not quite so early 
but is a very dependable producer. The peppers are 11% in. across at 
the top tapering to a point and 31% to 4 in. long. The plants are very 
productive and the fruit very “hot.’’ Highly recommended for all 
growers of hot peppers. 
Pkt. 15c; 44 Oz. 40c; Oz. 70c; 14 Lb. $1.85. 
.670 HOT PORTUGAL. The fruit is long and pointed and turns a very 
brilliant red when ripe. One of the largest hot peppers, averaging 
6 inches in length and very hot. The vines are upright and prolific. 
Pkt. 15c; % Oz. 45c; Oz. 80c. 
674 LARGE RED CHERRY. (Very Hot.) Fruits are nearly round, 
1 to 14% inches in diameter. Borne profusely on rather tall vines. 
Quite late but under good growing conditions will produce a great 
deal of ripe fruit. 
Pkt. 15c; 4% Oz. 35c; Oz. 65c; 14 Lb. $1.85. 
672 HUNGARIAN WAX. (Hot.) This is very beautiful in the garden, ey are ‘ 
the fruit turning from green to light yellow when young and then red Harris’ King of the North Peppers 
as they ripen. It is quite hot or pungent. It matures quite early and the Sixteen peppers cover the top of this standard bushel basket. 
plants are very prolific. The strain we offer is the long type, producing 
fruit about 5-6 in. long and about | in. in diameter at the largest part. 
Pkt. 10c; 144 Oz. 35c; Oz. 65c; 14 Lb. $1.85. P U M Pp K I N S 
A packet will plant 5 or 6 hills; an ounce 20 hills. 


A few hills of pumpkins in the garden will give you the “‘makins”’ of many delicious pies in the fall 
and winter. If you grow your own you can get pumpkins of a quality that is impossible to match in the 
commercial canned product, and at very small cost. If your garden is small, a few hills among the sweet 
corn will not take up any extra ground. 
(also called ‘‘New England Pie’’). The Favorite Pie Pumpkin. 
695 SMALL SUGAR Small, deep yellow pumpkins, ribbed and slightly flattened at the ends. 
They have good thick, sweet flesh that is excellent for pies. There is always a good demand for these 
pumpkins in market and this is one of the best varieties to grow for the roadside trade as well as the 
home garden. Ripens early and is very prolific. 
Pkt. 10c; Oz. 20c; 14 Lb. 50c; Lb. $1.50. 
692 ORANGE WINTER LUXURY. Fine for Pies. These rich pumpkins are nearly round, deep 
orange in color and beautifully netted. The flesh is very thick, deep orange yellow and of the finest 
quality for pies. The fruit is of good size, being nearly twice as large as the Small Sugar. Keeps all 
winter if put in a dry moderately warm place. 
Pkt. 10c; Oz. 20c; 44 Lb. 50c; Lb. $1.55. 
ey - 686 CONNECTICUT FIELD or “‘Big Tom.’’ The common large yellow field pumpkin used for ‘Jack 
Small Sugar ied umpkin O’Lanterns” and stock feeding. Our strain is very uniform, producing large, handsome fruit. 


The best for pies. Pkt. 10c; Oz. 15c; 144 Lb. 40c; Lb. $1.25. 
690 MAMMOTH POTIRON (also called “‘King of Mammoths”’ and ‘‘Jumbo’’). Grows 
larger than any other pumpkin or squash, sometimes weighing 100 lbs. or more. The fruit are 
salmon pink and nearly round. The flesh is yellow, thick and of fair quality. (Botanically this 
is a squash, but it is usually classed as a pumpkin.) 
Pkt. 10c; Oz. 25c; 14 Lb. 70c; Lb. $2.25. 
688 LARGE CHEESE or Kentucky Field. Fine grained and sweet. Large fruit mottled light 
green and yellow, flattened at the ends. Does not always mature a full crop in our section. 
Pkt. 10c; Oz. 15c; 14 Lb. 40c; Lb. $1.00. 
RHUBARB or Pieplant 
Roots can be raised from seed sown in the spring, and are ready to transplant to the permanent 
bed the next spring. Seedlings cannot be relied upon to reproduce the variety true to type no 
matter how carefully the seed is raised, so only the roots that produce the largest and best stalks 
should be used, the rest being discarded. 
737 MYATT’S LINNAEUS. Stalks grow very large and are light green and scarlet in color. 
Seed Only: We do not offer roots of this variety. 
Pkt. 10c; Oz. 25c; 44 Lb. 60c. 
(New.) Roots only. This variety is now generally considered the best 
MACDONALD. red rhubarb obtainable. The stalks are very large and become a bright 
crimson color. They are tender, of excellent flavor and when cooked they make a beautiful 
deep pink sauce. The plant is high yielding, strong and robust. ; 
We offer roots only of this variety. Although MacDonald sometimes puts up a seed stalk 

. as fi “a 
like oor varieties it does not pollinate readily and we have never succeeded in harvesting MecDenald Rhobarb 
any seed. ; ; 
Toe Divisions: Ea. 50c; 3 for $1.25; Doz. $3.50 transportation paid. Photo taken in one of our fields. 
33 
