Fall and Winter SQUASH 
These produce large hard-shelled fruits which are grown to full size and may be 
stored for use during the winter. Valuable for baking, boiling, making pies, etc. 
Many of the varieties here listed make excellent ‘‘pumpkin’’ pie and some are 
canned extensively for that purpose. Unlike summer squashes, fruits of the fall and 
winter varieties must remain on the vine until fully matured; gather them before 
frost, leaving part of the stem attached to the fruit. Handle carefully and avoid 
bruising. Easily stored in any dry place. Keep best if temperature of 70 to 75° F. 
is maintained for a week or two after which it should be held at 45 to 50° F. 








1038 True Hubbard © — Widely used 
115 days. Fairly large fruits with dark bronze-green warted 
skin, the toughness of which makes it a favorite for shipping 
and winter use; if properly stored, will keep until spring. 
: 12 in. long and 10 in. thick; weigh about 12 lbs. Attractive 
deep orange-yellow flesh which is fine-grained, sweet and 
dry. The standard winter squash for all purposes, whether 
for freezing, home, market or shipping. We offer our own 
improved strain; it represents the perfection of winter 
squashes for pies, baking, boiling, etc. Unexcelled quality. 
Pkt. 10¢; oz. 40¢; 1% lb. $1.10 
1042 Red or Golden Hubbard 
110 days. Earlier, smailer and more prolific than the green warted Hub- 
bards. Deep orange-red, moderately warted skin with cream-colored 
stripes and bright orange-yellow flesh, fine-grained, sweet and of luscious 
flavor. 11 in. long, 8 in. thick. Valuable for home, market, freezing and 
RS ICs 
canning. Weight, 8 to 10 lbs. Pkt. 15¢; 
1024 Butternut © 
85 days. An exceptionally meaty variety of ex- 
cellent quality. The fruits are 10 to12 in. long and 
4 to 5 in. at greatest diameter; bottle shaped, 
smooth, dark buff colored skin and a hard shell. 
The flesh is orange, dry, sweet, fine textured and 
of excellent flavor either baked or boiled. Satis- 
factory for freezing. Heavy yielder; very early. 
Pkt. 15¢; oz. 75¢; 1% Ib. $2.25 
1040 Warted Hubbard 
120 days. Heavily warted skin of a rich dark 
green; flesh is golden yellow, cooks mealy and is 
excellent for pies. Suitable for freezing. Fruits 
are thick shelled which means a good winter 
keeper. Grow 13 in. long, 9 in. across; pointed at 
each end and weigh 14 to 16 lbs. Prolific. 
Pkt. 15¢; oz. 45¢; 14 lb. $1.25 
1036 Boston Marrow 
100 days. (Basket Pumpkin) Like a smooth 
Hubbard Squash with straight stem end. The 
fruits measure 9 by 14 in. and weigh 6 to 9 lbs. 
each. Light orange skin; deep orange flesh, 
which is moist, fine-grained, and most luscious. - 
Desirable for home, market, canning and freez- 
ing. Pkt. 10¢; oz. 30¢; 1% lb. 85¢ 
Buttercup 
Butternut 























1, Ib. $1.25 Tru Hbeeed ; 
1022 Blue Hubbard 
120 days. Attractive blue-gray, slightly ridged 
fruits which grow larger than the True Hubbard. 
The shell is rough and very hard, so keeping 
qualities are good. The flesh is bright yellow- 
orange, fine-grained, dry and_ exceptionally 
sweet. Desirable for freezing. Squashes grow 
15 to 18 in. long and 9 to 12 in. across; average 
weight, 15 lbs. Fruits bulge at the middle, taper- 
ing sharply at each end; skin is slightly ridged. 
Vines are very productive. Easily stored. 
Pkt. 15¢; oz. 45¢; 14 ib. $1.25 
1052 Delicious — Green 
110 days. Medium-size, top-shaped, dark green 
squashes with light green markings. Fruits grow 
11 in. long, 8 in. thick and will weigh from 5 to 
10 lbs. each. The dry flesh is bright orange, 
thick, fine-grained, and of outstanding flavor. 
Very prolific and a splendid winter keeper. Suit- 
able for pies, baking, canning, freezing and well 
known for its all ’round supreme quality. 
Pkt. 15¢; oz. 45¢; 1% lb. $1.25 
1017 Golden Delicious 
105 days. Top-shaped, medium-size fruits 11 in. 
long, 8 in. across, weighing about 7 lbs. each. 
Skin is reddish orange; the flesh is orange, sweet, 
thick and fine-grained. Highly desirable for 
canning and freezing on account of its moder- 
ately dry flesh of best quality. Most excellent, 
productive squash for home garden or market. 
Pkt. 10¢; oz. 35¢; 14 lb. $1.00 
1015 Buttercup ©)—Distinctly shaped; good flavor 
105 days. Fruits grow 4% in. thick and 6% in. across; weigh 4 to 5 lbs., 
the blossom end marked with a prominent ‘‘button.’’ Skin is green, with 
stripes and spots of gray. The thick orange flesh cooks dry and sweet. 
Good keeper. Excellent quality. Pkt. 15¢; oz. 45¢; % lb. $1.25 

How to Grow Squash 
Summer Squash. Sow seed after all danger of frost has passed. 
Put 5 seeds in groups, allowing 2 to 3 in. between the seeds and 
spacing the groups of bush varieties 4 ft. apart each way and those 
of the running kinds either 8 by 8 ft. or 10 by 12 ft. apart. Thin 
bush varieties so that 3 or 4 of the strongest plants remain in a 
group; running varieties allow 2 or 3 plants to a group. A pkt. will 
plant 8 to 10 groups; an oz. 30 to 40 groups. 
Winter Squash. Sow seed in the same way as given above for 
the running varieties of summer squash; 4 seeds in a group is suffi- 
cient. A pkt. will plant 6 to 8 groups; 1 oz. 20 to 30 groups. All 
varieties of squash grow best in a fertile, deep soil. 

See next page for other Squashes. . 101 
