SAWCO GARDEN BARROW, 
with removable sides, is substantial but light, and is made 
specially for the job. See Implement Section. The price is 
$11.50 







#3 
Early White Milan Turnip 
VEGETABLE 
MARROW 
Occupies an Important place in European gar- 
dens, and is considered superior by some to squash. 
Cultivation is similar to that of squash, although it 
is often grown in a few inches of soil placed on a 
manure-pile. The Marrows are gathered before 
they ripen. They are peeled, divided, and the seeds 
are removed; then cut into squares, boiled until 
tender, and served with cream sauce. 
One ounce plants 50 “hills,” and each “hill” should 
produce 4 to 6 Marrows. Ready in 8 weeks. Good 
source of vitamin A. 
Long Green Trailing. Fruits about 20 inches 
long and 3 to 4 inches in diameter, with 
dark green skin, with lighter markings. Pkt. 
15 cts., oz. 65 cts., lb. $1.50. _ rat 
Long White Trailing. The white skin is 
smooth and the flesh is remarkably tender. 
Pkt. 15 cts., oz. 65 cts., Yb. $1.50. 
Italian Vegetable Marrow (Cocozelle 
Squash). A non-trailing type producing 
oblong fruits a foot in Jength and about 5 
inches in diameter, handsomely mottled 
dark and light green. A great favorite. 
Usually gathered when small. Pkt. 10 cts., 
oz. 35 cts., 4b. 95 cts. 
SORREL 
Sow in spring in drills 
6 to 8 inches apart. 
One ounce will sow 
about 100 feet of drill. 
Garden. Used for 
salads, on account 
of its pleasant acid 
flavor; also as a 
boiled vegetable 
likespinach. Yields 
for several years; 
harcyage kta 
cts., oz. 40 cts., 
oz. 75 cts., Yb. 
$2.25, Ib. $6. 






Long White Trailing Marrow 
TURNIP 
For early Turnips, sow as soon as the ground 
opens in spring in rows 15 inches apart and 4 inch 
deep. Thin 3 inches from plant to plant. Sow again 
for winter use from June 15 to the middle of July. 
Turnips are an outstanding source of vitamins 
B, and C. But serve turnip-tops (leaves) as spinach, 
boiled lightly, and you have a food of exceptional 
value: outstanding in vitamins A, C and G, also 
calcium; a good source of By, phosphorus and iron. 
One ounce will plant about 150 feet of drill from 
which 150 pounds or more of Turnips will be dug. 
Fine White-fleshed Types 
Ready in from 7 to 9 weeks 
Early White Milan. Quick to mature, the 
entire “bulb,” inside and out, is clear white; 
the outer surface is perfectly smooth. Its 
table qualities are unequaled, being tender 
and of the most delicate flavor. Pkt. 10 
cts., oz. 25 cts., 14lb. 75 ets., Ib. $1.50. 
Purple-Top White Globe. Spherical, skin 
white with upper one-third purple. Supe- 
rior flavor. Will store over winter. Pkt. 
10 cts., oz. 25 cts., Yb. 55 cts., Ib. $1.25. 
Snowball. Early, globe-shaped root; smooth, 
clean, and free from coarseness. Pkt. 10 
cts., oz. 25 cts., Ib. 55 cts., Ib. $1.25. 
Purple-Top Milan. A flat Turnip with the 
upper portion tinted purple. Flesh is pure 
white, delicate, and sweet. Pkt. 10 cts., oz. 
25 cts., 4Ib. 75 cts., Ib. $1.50. 
Long White or Cow-Horn. Pkt. 10 cts., 
oz. 25 cts., 4b. 55 cts., Ib. $1.25. 
Yellow-fleshed Turnips 
Golden Ball or Orange Jelly. A medium- 
sized Turnip with golden yellow flesh of 
fine texture. One of the best table varieties. 
Small tap-root and matures early. Pkt. 
10 cts., oz. 25 cts., 4b. 55 cts., Ib. $1.45. 
Yellow Aberdeen. A hardy variety of fine 
form and excellent quality. It has a purple 
top, keeps well, and is excellent both for 
the table and for stock. Pkt. 10 cts., oz. 
25 cts., lb. 55 cts., Ib. $1.45, 
Yellow Stone. In shape a perfect globe, 
uniform, and of.medium size; the color is 
pale yellow, and the quality is of the best, 
being very melting and buttery. Pkt. 10 
cts., oz. 25 cts., 14Ib. 55 cts., Ib, $1.45, 
An All-Leaf Turnip 
Seven Top. In this variety there is Iittle 
root-development. The leaves, however, 
are numerous and large, and are recom- 
mended to those who esteem flavorful, 
vitamin-packed ‘“Turntp-tops.” Pkt. 10 
cts., oz. 20.cts., 4Ib. 50 cts., Ib. $1. 



—~ Dixie Queen. 

RUTABAGA 
Russian Turnip or Swede 
These keep exceptionally well through winter 
when stored in a cool frost-free cellar or in a pit n 
the garden. 
Sow early in rows 18 inches apart, 14 inch deep. 
Thin to 6 inches between plants. Sow again from 
June 15 to July 15 for larger roots and for winter 
keeping. 
Long Island Improved. Uniform in shape, 
fine quality and a splendid keeper. Large, 
skin smooth, and flesh tis yellow and fine- 
grained. Pkt. 10 cts., oz. 30 cts., 4b. 75 
cts., Ib. $1.50. 

Cole’s Early Watermelon 
WATERMELONS 
These are as easily grown as pumpkins or squash, 
and are recommended for the home-garden if you 
have the room. After mid-May sow about 8 seeds 
to a “hill” or group, and have the “hills’’ 8 feet apart. 
Thin to 3 plants to a “hill.” 
One ounce will plant about 35 “‘hills,”” and each 
“hill” should yield 3 to 5 Watermelons. Ready in 
from 12 to 13 weeks after sowing. 
S. & W. Midget. A new quick variety taken 
from a strain developed by the University 
of New Hampshire, that is good for the 
northern U. S. Sown around June 1, 
Melons should be ready by mid-August. 
Striped green fruits are 7 in. long by 6 in. 
through; flesh is salmon-red and very 
sweet. Pkt. 50 cts., 5 pkts. $2.25 
Cole’s Early. A very early home-garden 
variety succeeding in northern states. 
Flesh bright red, crisp, and delicate in 
texture, of sweet, refreshing flavor. Pkt. 
10 cts., oz. 30 cts., Yb. 75 cts., Ib. $1.75. 
High-quality, bright red 
flesh of fine texture. Oval fruits, striped 
dark green on light green; thin but 
tough skin. Small white seeds. Ships 
well; good both north and south. Pkt. 
10 cts., oz. 30 cts., Ib. 85 cts., Ib. $2.25. 
Kleckley Sweets. The sweetest of all the 
Watermelons. Long melons with very 
brittle, unusually thin, glossy dark green 
rind and firm, tender, fine-flavored, scar- 
let yee Pkt. 10c.; oz. 30 cts., 14Ib. 75 cts., 
Tom Watson. A long melon with a tough 
rind. Flesh red, sweet, and tender. Pro- 
lific. Pkt. 10 cts., oz. 30 cts., 4Ib. 75 cts., 
Ib. $1.75. 
Citron. Used for_preserves. Pkt. 10 cts., 
oz. 30 cts., 4Ib. 75 ets., Ib. $1.75. 


22 Vegetable Seeds 
PRODUCE FOOD! It is as urgent today as during the war, so as to give us 
sufficient vegetables to maintain the highest possible standards of nutrition. 
STUMPP & WALTER CO. 
