
In bulk at money-saving prices. 
Special quotations to market gardeners. 
Prices subject to change without notice. 


PEAS 
1. Laxton’s Progress 2. Little Marvel 3. 
Alderman or Dark-podded Telephone 
4, Mammoth Melting Sugar. 
PEPPERS, Continued 
World Beater—One of the best large 
peppers. Glossy-green, changes _ to 
bright red. Mild, very sweet, thick 
flesh. 75 days 
Hot 
Hungarian Wax—Slender, waxy yellow 
fruit about 6-in. long, turns red when 
ripe. Very hot. 65 days. 
Long Red Cayenne—The hot favorite. 
For canning, pickling, drying. Pungent 
flavored fruit, tapering and twisted. 70 
days. 
PUMPKIN 
Plant in middle of spring among corn; 
or in hills 8 apart each way. Drop 4 
seeds to a hill. If planted in hills, cul- 
tivate the same as melons and cu- 
cumbers. For winter use gather before 
frost (leave stem 3" to 4 long) and 
store in warm, dry place, 
Connecticut Field—Large fruit with flat 
ends, 15 to 25- lbs. and up to 15-in. 
Surface, slightly ribbed, deep orange. 
Thick flesh, orange-yellow, sweet and 
coarse, 118 days. 
King of the Mammoth—Largest of all 
pumpkins. Valuable for stock feeding 
and exhibition. Globular, slightly ribbed. 
flattened, weigh 60 to 90-lb. Flesh solid, 
yellow-orange, coarse, but.good_quality. 
120 days. 
Small Sugar or New England Pie—De- 
sirable for pie or general use. Round, 
flat end fruit, deep orange. Thick, yel- 
low-orange flesh, 118 days. 
RADISH 
Soil should be light, quick and rich 
to insure rapid growth, Slow growth 
makes the flavor too strong, Sow as 
early as ground can be worked, as 
radishes are very hardy. Make suc- 
cessive sowings up to hot weather. 
When in the third leaf, thin to give 
roots plenty of room. Pull promptly 
when mature. The secret of crisp, de- 
licious radishes is quick growth, 
prompt picking. 
Crimson Giant—Large round, 1 to 1%- 
in. Deep crimson roots. Very crisp and 
tender for its size. 28 days. 
Early Scarlet Globe—Globular, slightly 
elongated, bright scarlet. 24 days. 
Early Scarlet Turnip, White Tipped— 
Carmine red with white tip, Flesh white, 
crisp and mild. 26 days. 
French Breakfast—Roots thicker toward 
bottom, 1¥%-in. long by % to %-in- 
Dull scarlet, white tipped. 25 days. 
White Icicle—Tapering roots 5 to 5'%- 
in., very white with pure white, mild 
flesh. 27 days. 
Fall and Winter Varieties 
Celestial or Chinese White Winter— 
White flesh, rather mild in flavor, Roots 
large, 8” long and 2¥2 to 3 inches in 
diameter, cylindrical with heavy shoul- 
der. 60 days. 
Long Black Spanish— Good keeping 
winter variety. White, crisp and pun- 
gent. 8 to 9 in. long, slightly tapered. 
58 days. 
Round Black Spanish—Top-shaped. 3” 
to 4”. Flesh white, crisp and of strong 
flavor. 56 days. 
RUTABAGA 
(See Turnip) 
SALSIFY 
Light, rich soil best and it must be 
stirred to a considerable depth. Sow 
in rows 18” apart. Cover seeds firmly 
with YA" of fine soil and thin plants 
later to 2” to 3” apart in the row. 
Cultivate the same as parsnips or car- 
rots. 
Mammoth Sandwich Island—A palat- 
able and nutritious vegetbale when 
cooked Flavor is remarkably similar to 
oysters. 120 days. 
SPINACH 
Plant very early in spring—or start 
seed in fall (giving it protection by 3” 
of straw over the winter) and enjoy 
an early spring crop. Cut all spinach 
before hot weather as it doesn’t do 
well in extreme heat, Sow again in 
August or September for fall crop. 
Spinach should be gathered before the 
flower spike appears. 
Bloomsdale Savoy, Long Standing (fr}— 
A few days later than regular Blooms- 
dale Savoy. Holds from 12 to 14 days 
longer, 42 days. 
Giant Nobel or Giant Thick Leaf— 
Large, vigorous, spreading plant, slow 
to form seed stalks. Heavy yielder. 
Large, thick, smooth, deep green leaves. 
45 days. 
New Zealand—Thrives in dry, hot 
weather. Can be picked repeatedly all 
season. Not a true spinach, but similar 
when cooked, 70 days. 
8 TTT TIT SEALE SEALE LL LOLI OT TLL I ELIDA L EAT LOT EE TITLES ETDS ATED: 

Nowadays, there’s . 
no excuse forlawn 
weeds! Since 2,4D 
came along,weeds 
are out of date! 
Old Gardener Says.... 
Growing good root crops is an art. In the 
big English shows, where vegetables out- 
rank flowers in eye appeal, well-grown 
parsnips, carrots and beets usually decide 
who wins. 
Good root crops can’t be grown in stiff 
clay that bakes hard in the summer. If 
clay is your problem, it will pay to give 
special attention to the section in which 
you intend to grow these vegetables, This 
is the place to use your well-rotted manure, 
compost or other organic matter (after the 
needs of your vine crops have been met), 
You can use coal ashes too, but apply them 
in fall, so fall and winter rains can leach 
away the sulfur, If you can’t stick your 
index finger full length into the soil after 
you've added these modifiers, it’s too hard 
for good root crons. 
Another important point in growing good 
root crops is eariy thinning. If they are 
left to grow crowded too long, they will 
twist and turn, trying to get their share 
of what room there is. And every time a 
carrot twists, it grows hard fiber at .the 
twist. 

