L. P. GUNSON & CO., ROCHESTER, N. Y. 49 
SQUASH — (Continued) Winter Varieties 
A packet will plant 6 to 8 hills, an ounce 25 hills, 3 to 4 Ibs. per acre. 
BLUE HUBBARD—New England Strain 
Fruit large, blue-gray, long and pointed at both ends. A fine winter keeper 
and the popular type of Blue Hubbard for Boston market. Flesh thick, deep 
yellow, fine flavor and texture. 
BLUE HUBBARD 
An extra large type of Hubbard squash but having a light blue skin. Flesh 
is deep yellow, very thick, of excellent flavor and cooks drier than the green 
Hubbard. 
BUTTERCUP 
A small winter 
squash of fine 
quality, weigh- 
ing 4 to 5 lbs. 
Dark green in 
color with gray 
markings, flat- 
tened with tur- 
baned blossom 
end. Flesh is 
thick, dry; 
sweet and of 
very smooth 
texture. A very 
small seed cav- 
ity which can 
be_removed 
very readily 
with the blos- 
som end. This 
new addition to 
the squash 
family will 
please the most 
critical. 

BUTTERNUT BUTTERCUP SQUASH 
(See Photo Page 50) 
A new fine quality, early winter squash. Fruits yellowish-brown, bottle 
shaped, 10 to 12 inches long, 4 to 5 inches at largest diameter. The flesh is 
yellow, dry, sweet and of excellent flavor. Very small seed cavity. A prolific 
bearer and a good keeper. 
DELICIOUS (Green) 
An early winter squash of excellent quality maturing in 103 days and is by 
some preferred to the Hubbard. Fruit heart shaped of medium size, skin dark 
green, moderately hard but thin. Flesh thick, fine grained and bright yellow. 
Even when immature this squash is of very fine flavor. 
GOLDEN DELICIOUS 
Resembles the green Delicious in shape, size and season but the outside skin 
is of deep orange color. It is a good yielder and of very fine flavor. Valuable for 
canners because of its color and high starch content. 
