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HONGEULUSSEEDS GOs 


Varieties 
SQUASH—Summer Varieties 
Benning’s Green Tint 55 days 
A green tinted scallop Squash, warted and turning 
yellowish-buff at maturity. 
Giant Summer Crookneck (Bush) 55 days 
A Summer sort for home, market garden and ship- 
ping. Large fruits, 18 to 24 inches. 
Black Zucchini 62 days 
Developed from Italian Marrow; notably popular 
in the West and South. Fruits 5-6 lbs., cylindrical, 
long, smooth, dark green-black; flesh greenish white 
at eating stage and of good flavor. 
SQUASH— Winter Varieties 
Banana 110 days 
Cylindrical fruits, usually 20 to 24 inches long and 
6 inches in diameter. The skin is smooth and green- 
ish gray, with thin, brittle rind. The orange-yellow 
flesh is firm and solid, free from fiber or stringiness 
and of delicious flavor. Excellent for pies. Very 
productive. 
Blue Hubbard 110 days 
The Blue Hubbard is a distinct variety resembling 
the True Original Hubbard in size and shape, but 
the color is a clear blue gray. Flesh is bright yellow, 
thick, fine grained, very dry and sweet. Splendid for 
pies. A good keeper. 
Table Queen, Des Moines or Acorn 58 days 
An excellent table Squash. The fruits are about 
the size of a cocoanut, and half of one, baked, serves 
one person amply. The shell is smooth, and dark 
green, deeply furrowed, keeping as well as the Hub- 
bards. Flesh is rich orange-yellow, cooking as dry 
and sweet as a Sweet Potato. An enormous yielder, 
a few hills furnishing an ample supply for a good- 
sized family. 
of Squash 
SWISS CHARD 
Dark Green, White Ribbed 50-55 days 
Leaves ready for use in about 7 weeks—and there- 
after unti frost. A popular variety for home and 
market garden. Grows about 24 inches tall. The 
leaves grow large and upright and as the outer leaves 
are cut more come ‘rom the center. The midrib or 
center stem of each leaf is large and almost white. 
After trimming it can be cooked and served like 
Asparagus. The leaf part is cooked like Spinach 
or Turnip greens. 
Rhubarb Chard 60 days 
A delicious vegetable, possessing such beauty that 
it may well be used in flower borders and frequently 
is seen, both leaves and stalk, in flower arrangements. 
It is as a tasty cooked vegetable that it has won its 
greatest fame. The bright, translucent, crimson 
stalks alone may be used, or only the green leaves 
cooked separately, or both together. Either way, 
you have a delicious cooked vegetable treat in store 
for you. Grows to maturity in 60 days. 

Swiss Chard 
