eppers — Mild 
One ounce of seed tor 1,000 plants. 14 Ib: to transplant one acre. 

Pepper Plants 
Page 27. 




Minnesota 
Wonder— 
A blocky 
pepper excellent 
for stuffing. 
CULTURE—Sow seed in flats, or in the hot- 
bed in March, and transplant seedlings, when 
3 or 4 inches high to other flats or to paper pots. 
About the last of May, transplant to the garden, 
in rich, well-prepared soil, setting the plants in 
rows 3 feet apart, 20 inches apart in rows. 
N OTE—The time from setting out plants to marketable 
condition is indicated here. 
For Pepper Grass or Cress see page 26. 
binds 
Pumpkins, because of the large amount of 
space they require, are seldom grown by the 
small gardener. By exercising a little in- 
genuity, however, the garden-maker may 
find a way to grow them without infringing 
seriously on the vegetable plot. It is quite 
possible to train the vines over a fence or on 
lattice work, and a few pumpkins will be 
treasured for pies when fall comes. 

565. SUGAR PIE—(75 days.) Most 
desirable for pies. Very fine grained, sweet 
and a splendid winter keeper. Fruits: 10 
inches thick, weight 6 to 8 lbs.; skin hard, 
smooth, somewhat ribbed, deep orange. Flesh: 
thick, sweet, orange-yellow, and of high qual- 
ity. Pkt. “8c, oz, 10c, %4-1b.,30¢,_1b.;.$1.10,5 
lbs. at $1.00 per 1b., prepaid. 
New Gield Pumpkin 
570. DICKINSON FIELD— (Matures in 
110 days.) Developed at Purdue University, 
this new pumpkin is far superior to all others 
in quality, with finer grained, thicker flesh, 
Commercial canners prefer Dickinson for its 
exceptionally high sugar and protein content, 
its uniform golden color and heavy yield. Often 
produces 25 tons to the acre. Fruits are large, 
elongated, and weigh from 15 to 20 Ibs. The 
color is a deep, clear, golden yellow throughout. 
For pies, for canning and stock feed, we con- 
sider it the best_on the market. Pkt. 8c, oz. 
12c, % Ib. 35c, lb, $1.20, 5 Ibs. at $1.10 per 
lb., prepaid. 
PYROCIDE DUST protects Pumpkin Vines from squash 
bugs and beetles, which attack the leaves, causing them 
to wilt and become blackened and crisp. PYROCIDE 
is easy to use and it is non-poisonous. See page 12 for 
prices. 
Page 20 
_able. in northern states. 
*literally-covered- with large’ peppers: 
_432.' KING OF .THE _NORTH—(6:- 
days.) An early large pepper especially valu- 
Fruits are enormous 
in size. and.color up .a- brilliant. red .much 
‘earlier than any other large sort. They average 
6 inches long, 4 inches across. The flesh is 
thick, firm, very sweet and mild. Plants are 
Often ore 
Pkt. 
plant will have 8 to 10 mature fruits. 
10c, Yo 02. 30¢, 02. 50c, % Ib. $1.75, prepaid. _ 
HARRIS EARLY: GIANT—(63 
434. °F ; 
An excellent first early sweet variety, 
days.) 
-for home and- market: garden use. ~ Fruits re- 
semble Bull Nose in form, Plants: dwarf, up- 
right, very productive. Fruits: 4% inches long, 
8%-ineches thick; gently tapered, 3-lobed, of 
sweet mild flavor; deep. green changing to 
bright red. Pkt. 10c, 1% oz, 30c, oz. 50c, %4 
lb. $1.75, prepaid. 
435. MINNESOTA WONDER — (68 
days.) A real quality pepper, mild and sweet. 
It produces smooth uniform fruits 4 inches in 
diameter and 5 inches long, mostly 4-lobed. 
The color is deep green, changing to bright 
crimson at maturity. The flesh is solid and 
thick. Pkt. 10c, Y% oz. 30c, oz. 50c, % Ib. 
$1.75, prepaid. 
437. LARGE BELL or BULL NOSE 
(58 days.) A popular early sweet variety. 
The first on the early market. Plants: small, 
erect, prolific. Fruits: 3 inches long, 2% inches 
thick; blunt, deep green—changing to scarlet 
red; sweet, mild in flavor. Pkt. 10c, % oz. 
30c, 0z. 50c, Y% Ib. $1.75, prepaid. 
442. RUBY KING—(68 days.) Excel- 
lent for home and market gardening, also for 
shipping. Plants: medium dwarf, erect, vigor- 
ous, and very productive. Fruits: 5 inches 
long, 8 inches thick; tapering, dark green 
changing to ruby red at maturity. Flesh: 
thick, mild and sweet. Pkt. 10c, Y oz. 25c, 
oz. 45c, % 1b. $1.65, prepaid. 

1 oz. for 25 hills, 4 lbs. per acre. 
Plant like squash, 3 or 4 seeds 
per hill and thin to 1 plant per hill. 

‘Sugar 
Pie. 
Delicious. 
574. MAMMOTH KING or JUMBO— 
(Matures in 120 days.) he largest of all 
pumpkins. Valuable for stock feeding and 
exhibition purposes. Fruits: 20 to 24 inches 
in diameter, weight 60 to 90 Ibs.,; very large, 
globular, slightly ribbed, flattened; skin light 
yellow, mottled with yellow and frequently 
slightly netted. Flesh: solid, coarse, but of fair 
quality. Pkt, 8c, 0z, 12c, 4% Ib. 35c, Ib. $1.20, 
5 Ibs. at $1.10 per Ilb., prepaid. 
576. PRIZE COLLECTION MIX- 
TURE—A mixture of the best varieties de- 
scribed above, all shapes and sizes, large and 
small. Just the thing for growing varieties to 
exhibit at county or state fairs. There is bound 
to be a prize winner. Pkt. 5c, oz. 10c, %4 Jb. 
30c, Ib, $1.00, 5 lbs. at 90c per Ib., prepaid. 





Ask for 
Free 
Leaflet 
Large Virginia Peanuts. 

514. EARLY SPANISH—tThe earliest 
variety, and. best for the North. Plants are 
upright and compact, with small pods and nuts 
of fine flavor. Large pkt. 10c, 4% Ib. 35c, Ib. 
65¢c, 5 lbs. at 60c per lb., prepaid. 
515. LARGE VIRGINIA — The main 
crop peanut, and the most extensively grown. 
Plants are erect, and of vigorous, rapid growth, 
with very large pods and nuts. Fine for dry, 
sandy soil, Large pkt. 10c, % lb. 35c, Ib. 65c, 
5 lbs, at 60c per lb., prepaid. 


Rhubark Seed 
One ounce will plant 500 feet. 
CULTURE—Sow in April in drills one foot apart, 
covering 34 inch. Thin out to 12 inches apart in row, 
when a few inches high. The following spring transplant 
to deep rich soil, 3 feet apart. 
581. VICTORIA — A _ vigorous grower, 
with thick red stalks of excellent. quality. Pkt, 
10c, Y 0z. 15c, oz. 25c, Y% Ib. 90c, prepaid. 
FOR RHUBARB ROOTS SEE PAGE 26 
Tebacce Seed 
One ounce of seed will produce plants for 
one acre, 
519. CONNECTICUT SEED LEAF 
——Grown principally for the manufacture of 
cigars. Hardy, prolific, and well suited to pro- 
duction in the north and central states. Pkt. 
10c, ¥% oz. 35¢, oz. 60c, prepaid. 
Food Preservation Guide 
NOW it’s doubly important 
to ‘‘put up’ foods at home. 

This Guide gives detailed instruc- 
tions in the following 5 Home Food 
Preservation Methods: 
1—CANNING (By every method) 
2—QUICK FREEZING 
3—DEHYDRATING 
4—BRINING (Dry salt & brine 
methods) 
5—STORING VEGETABLES (In cellars, 
pits & boxes for winter use) 
Instructions are simple and easy to 
follow. Prepared by Home Economics 
Institute. 
47 Pages 
Many Illustrations 
1053 
For Minnesota Grown Sced Potatoes. see Page 28 and Blue Figure Price List. 
