ing 4 to 5 Ibs., 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 Ibs., 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 4" 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 service for recom- 
mended treatment. 
SALSIFY 
Mammoth Sandwich Island — An im- 
proved variety. Commonly known as ‘‘vege- 
table oyster.’ Roots are 6 to 8” long, 1 to 
114" 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. 
SPINACH 
Dark Green Bloomsdale — A fast-growing, 
dark green, most attractive savoy spinach. The 
leaves are thick, crumpled and erect, forming a 
large vase-shaped plant with a spread of 12 to 
16’’. In warm weather with long days it shoots 
seed stalks within a few days after reaching 
marketable size, so ordinarily it has been used 
only for the first spring and early fall crops. 
It is not resistant to yellows (mosaic) and 
should not be used where that disease is preva- 
lent.* 
Long Standing Bloomsdale — A second 
early and main crop variety standing 12-14 
days longer than regular Bloomsdale, but not 
as fast growing. The thick, crumpled, rosette 
leaves are erect, forming a large plant with a 
spread of 12 to 16’. May be sown from earliest 
spring planting until midsummer, realizing 
that all spinach seeds quicker in midsummer. 
Summer Savoy — Acceptable seed not avail- 
able. 
Virginia Blight Resistant Savoy —A 
Savoy variety resistant to blight for fall cut- 
ting. Plants are vigorous and seed rather 
quickly if planted before August 15 to Septem- 
ber 15, depending on location and weather. 
The rosette leaves are thick, crumpled and 
erect, forming a large plant with a spread of 
12-14’", Also may be wintered over where 
temperatures are not too severe and some pro- 
tection is available. 
Old Dominion — An erect, dark green, 
slightly-crumpled variety particularly adapted 
to wintering over south of Massachus tts. It is 
slower growing than Virginia Blight Resistant 
and stands longer in the spring. For over- 
wintering in southern New England, plant in 
eatly September; Pennsylvania, Delaware and 
Maryland, in late September. Not adapted to 
spring planting. 
Spinach Culture — All Varieties Except 
New Zealand 
One ounce of seed plants 100’ of row — 
8 to 12 lbs. per acre. Sow seed 4” deep, 2 to 
4”” apart in 14 to 18’’ rows. The seedbed should 
be well drained, fertile, and finely prepared. 
Side-dress with nitrogen as needed during the 
growing season. j 
New Zealand — Not a true spinach but of 
similar quality when cooked. Thrives in hot 
weather when other spinach bolts to seed. 
Plants are branched, often spreading 3 or 4’, 
and grow to a height of 1-2’. The leaves are 
thick, dark green and somewhat triangular in 
form. Only the tender branch tips should be 
used and frequent cuttings can be made all 
summer. 
Spinach Culture — New Zealand 
One-half ounce of seed plants 100’ of row — 
3 lbs. per acre. Soak seed 48 hours before plant- 
ing to hasten germination. Sow from May 1 to 
June 1 for summer use, in hills, 3 x 4’ apart, 4 
seeds per hill and 1’’ deep. Seedbed should be 
well drained and finely prepared. 
SQUASH 
SUMMER BUSH VARIETIES 
Early Prolific Straight Neck — This strain 
produces medium-sized plants bearing smooth- 
skinned fruits 10-12’’ long, uniformly light 
orange-yellow in color with no flecking. Seed 
cavity about 4’’ in diameter and the blossom 
end is rounded to a small scar. This strain sets 
heavily and produces over a long period. 
Long Cocozelle — A second early summer 
variety with cylindrical smooth, straight 
fruits, dark green with lighter stripes, which 
change to deep yellow at maturity. Flesh is 
firm and greenish-white and the best quality 
of all varieties of this type. It is very prolific, 
picking over a long period. Fruit can be picked 
in various stages of growth from 6 to 20”’ in 
length; the larger ones require paring. 
Squash Culture — Summer Bush 
One ounce plants 50 hills — 3 to 4 lbs. per 
acre. Plant after danger of frost up to June 15, 
1” deep in hills 4 x 4’, 6 seeds per hill. Thin to 
3 plants per hill. 
FALL AND WINTER 
(Trailing Vines) 
Buttercup — A small-fruited variety be- 
longing to the Hubbard group. Fruits are 
flattened, dark green, mottled with light green, 
have a medium-sized turban, adapted for fall 
and winter use. Flesh is free from stringiness, 
thick, deep yellow, dry and sweet. Its high 
quality makes it desirable for roadside markets. 
Warren’s Essex Hybrid — Fruits weigh 
from 10-20 lbs. 8 to 12’’ from stem to blossom 
end and 12 to 16”’ in diameter. A flattened, 
cylindrical turban shape, with a distinct button 
on the blossom end. Skin is hard, warted and 
orange-red in color. The flesh is deep orange, 
thick, dry and sweet. For fall markets. 
Des Moines — Also known as Acorn and 
Table Queen. Fruits are dark green, pointed 
acorn shape, uniformly-ribbed, smooth, thin- 
shelled, 4 to 5’’ in diameter and 6’ long. Flesh 

* Weighing 15-30 pounds, the Blue Hubbard is a standard variety for winter storage. 
