SQUASH Winter Type 
CULTURE—Plant from May 10th to 25th in hills 10 feet apart, 8 to 10 seeds to the hill. Thin to two 
strong vines. Sow 200 pounds of land plaster to the acre and plow in. Write us for fertilizer hints. 
PRICES—Unless noted are uniformly: 
Postpaid. Pkt. 10c; oz. 20c; 4 Ib. 60e; 
Ib. $2.00. 
“SWEET MEAT—Reports are coming 
from all over the Nation commending 
this new squash. Many report it as the 
best squash yet introduced. It has long 
been our policy not to introduce any new 
variety unless it has decided advantages 
over those already introduced. We have 
no hesitation about featuring this new 
squash. Its name tells part of the story, 
for it is the sweetest squash we have ever 
seen and it is also the longest keeper. We 
kept six squash in good edible condition 
from crop to crop. The texture of the 
meat is very fine grained and as sweet 
as the finest sweet potato. The meat is 
very thick, making a squash surprisingly 
heavy. They are not very large, being of 
a good family size, and averaging about 
8 to 12 pounds each. They are shaped like 
the turban type but the indentation or 
knob at the blossom end is smaller than - 
most of the turban type. The color is 
slate with slight greenish cast. The vari- 
ety is well fixed in type except for the 
seed color. They are mostly white but 
occasionally we find squash with amber 
colored seed. We see no difference in the 
character, color or quality and either 
color is equally good. We separate the 
colors when the seed is harvested. Mar- 
ket gardeners who prefer white seed may 
note it on their order. 
An unusual feature is its long keeping 
qualities and also the fact the flavor and 
sweetness increase with age for at least 
six months from harvest. It is one of the 
earliest of maturity in the winter type. 
It is a very vigorous grower and un- 
usually free from disease. The squash 
are very uniform in size, color and shape. 
We predict great popularity for it for 
either home gardens or market gardens. 
We believe its high quality will win a 
place for this fine squash across the 
nation. Pkt. 15c; % oz. 30c; oz. 50c; 
\% Ib. $1.50; 1b. $4.00. 
*UMATILLA MARBLEHEAD (New) 
—This strain was selected by the Eastern 
Oregon Experiment Station for resist- 
ance to blight. It is very uniform in 
shape and color and a very heavy pro- 
ducer of large, thick meated squash. The 
meat is golden yellow and of fine quality. 
The squash are rather oblong and often 
weigh 30 to 40 pounds each. The seeds 
are yellow brown. Postpaid. Pkt. 10c; 
oz. 30c; %4 Ib. 90c; Ib. $2.65. 
BUTTERNUT (New) —A new squash 
suited for winter use. 10 to 12 inches 
long with thick orange colored flesh of 
fine table quality. Do not confuse with 
Buttercup. Small seed cavity in one end of 
the long, pear shaped squashes. Pkt. 15c; 
oz. 40c; 4 lb. $1.25; Ib. $3.50. 

Squash, Sweet Meat 
*GILL’S GOLDEN DELICIOUS — We 
take great pride in offering this remark- 
able squash of our own origin. We have 
not found any variety that will equal it 
for quality, except Sweet Meat. How- 
ever, these two varieties have different 
flavors. It is the finest squash for pies 
and even picked young as a summer 
squash its quality is outstanding. The 
flesh and skin are a rich golden orange 
with no trace of green near the rind. 
The flesh is two to three inches thick. 
It cooks extra dry, fine grained and 
sweet. Many of our friends say, “It is 
better than a sweet potato.” The skin 
is thin without a hard shell, but it is a 
fine keeper for winter use. On account 
of its high quality and attractive color, 
it has created a sensation with canners 
and freezers and those who tested it claim 
it has the highest starch content of any 
variety they have tried. It grows very 
vigorously and produces heavy crops. We 
are continually improving this variety. 
BUTTERCUP (New)—A small turban 
shaped squash weighing about 3 to 4 lbs. 
Rind thin and tough, dark green with 
narrow gray stripes. Adapted to home 
gardens; a very good keeper. Pkt. 10c; 
oz. 40c; %4 Ib. $1.25; Ib. $3.50. 
*ROUND HUBBARD — We introduced 
this strain of Round Hubbard in 1943. 
It is not a true round shape but looks 
like an enlarged Baby Hubbard. It ma- 
tures earlier than True Hubbard and 
averages about 10 to 15 pounds each. 
The meat is very thick and of deeper 
orange color than the old types of Hub- 
bard. The auality is extra good. It is 
quite free from the green tint next to 
the rind. 
CHICAGO WARTY HUBBARD—Simi- 
lar to the regular or True Hubbard 
except the skin is warty. 
Be O77 vieu 
