PUMPKINS 
CULTURE. One ounce will plant 50 hills. Plant in May in 
the Corn field or in the garden, in hills 8 to 10 feet apart each 
way, four seeds ina hill. In other respects cultivate in the same 
manner as Melons and Cucumbers. 
LARGE 
CHEESE 

: a 
Our pedigreed 
strain is exceptionally early 
and uniform. Fruits are flat, weirh about 10 
lbs,, are slightly ribbed, cream colored; flesh 
very thick, orange yellow, fine quality. 
No. 572, Pkt. 10¢; oz. 20c; % Ib. 50c. 

_ Golden Cushaw or 
CROOKNECK PUMPKIN 
The skin of this mammoth 
Fe crookneck pumpkin is 
: golden yellow, smooth and 
hard; flesh thick, yellow, 
ry and sweet. Very fine 



oz. 20c; 1% Ib. 50c. 
SWISS CHARD 
FORDHOOK GIANT 
Use for Greens or Cook Like Asparagus 
‘ A planting of Swiss 
Chard will give 
you a delicious 
green to replace 
Spinach in hot 
weather, The large, 
white ribs may be 
creamed like aspar- 
agus. This variety 
erows enormous, 
heavy, crumpled, 
dark green leaves, 
No. 491, Pkt. 10¢$ 
oz. 25¢. 
SORREL 
A hardy perennial which may bear for several 
years. Sow in spring or summer in drills. Ex- 
cellent in salads, or when cooked like spinach. 
An ounce will sow 150 feet. 
No. 533, Pkt. 15¢3 oz. 65e. 



ty 
, 

flavor. No. 546, Pkt. 10¢3” 


IMPROVED CONNECTICUT FIELD 
Ideal for Canning and Pies—This very productive pumpkin is 
usually planted in corn fields where it has room to spread. It 
4 bears an abundance of large fruits of thick, sweet, orange- 
yellow flesh. No. 528, Pkt. 10¢; oz. 20c; 14 Ib. 50¢. 
SMALL SUGAR PIE 
The most desirable pumpkin for home or market. 
Round, medium size fruits with orange-yellow skin 
and rich orange flesh which is wonderful for pies. 
Meaty, sweet, and fine grained. A good keeper. 
No. 395, Pkt. 10¢; oz. 20¢; 14 Ib. 50, 

Jumbo Prize 
The King of Pumpkins 
This world-beating 
Giant Pumpkin aston- 
ishes everyone by its 
mammoth size and heavy 
weight, Always a prize- 
winner. at fairs because 
in addition to its enor- 
mous size the meat is NH} 
tender and deliciously iI 
flavored, excellent for “\ 
cooking and fine for pies, 
No. 052, Pkt. 10¢; 
oz. 25¢; %4 lb. 60c. 

SALSIFY 
Vegetable 
Oyster 
One of the most 
delicious and nu- 
tritious. of vege- 
tables. It surpasses 
both parsnips and 
carrots for table 
use and after it 
gets a good frost- 
ing has a decided 
! 6oyster flavor. Can 
iii, be used in soups. 
Also fine if bread- 
ed and fried like 
oysters, or boiled 
and made into frit- 
ters. Perfectly 
hardy and can re- 
main in the ground 
all winter. 
No. 114, Pkt. 10c: 
1 02. 35¢3 02. 65c. 
[ Page 63] 
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