- SQUASH 
Improved Green Hubbard. | Standard 
winter squash for home, market and 
shipping. Fruits medium large; com- 
monly 9 to 10 inches through; globular, 
dark bronze green, moderately warted; 
rind very hard and strong; flesh very 
thick, deep orange-yellow, fine grained 
and dry; of splendid quality. Pkt. 10c: 
oz. 30c; 4 lb. 90c. 
Banana or Sweet Potato. An excellently 
flavored winter squash, Fruit commonly 
18 to 24 inches long and about 7 inches 
in diameter. The skin is gray-blue and 
not so hard as that of the Hubbard, 
while the flesh is fine grained, deep 
yellow, dry, sweet and of prime qual- 
ity. Good keeper. Pkt. 10c: oz. 30c: 
Y% |b, 90c. 
Table Queen or Des Moines. Very early; 
extremely prolific; one of the most pop- 
ular for home and market garden and 
shipping. Fruits pointed acorn shape; 
5¥% inches long and 4 inches through; 
uniformly ridged; skin smooth, dark 
green; shell thin; flesh light yellow, 
bakes dry and sweet. Vines yield 
prolifically and fruit matures in about 
100 days. Fine for baking and serving 
in halves. Pkt. 10c: oz. 25c; %4 lb. 75c. 
Yellow Summer Straightneck. Well 


Table Queen or Des Moines 
known, Fruit long skin very much 
warted; bright goiden yellow. Pkt. 10c: 
oz, 25c; 4 lb. 75c. 
White Bush Scallop. A very early va- 
riety with flat, white scalloped squashes 
4 to 6 inches in diameter. Vine bushy 
in habit and dwarf. Pkt. 10c; oz, 25c; 
Yq lb, 75c. 
Zucchini (Italian Marrow). This is a new 
dark skinned type more desirable than 
former types. Matures in 65 days. 
Straight, almost cylindrical. Grows to a 
length of 18 inches and 4 inches in 

diameter. Fruits smooth, rich dark green 
with no striping or mottling. The favor- 
ite summer squash. Pkt. 10c; oz. 25c; 
Y% lb, 75c. 
TURNIPS 
Purple Top Strap Leaf. Ready for the 
table in 45 days. Very important home 
and market garden sort. Tops small, 
erect, compact. Roots flat, become 5 
inches in diameter and half as_ thick; 
purplish red above and white below; 
flesh clear white, fine grained, mild. 
Pkt. 10c:; oz. 15c: 1% lb. 45c. 
Purple Top White Globe. Matures to 
table size in 55 days, Full size in 70 
days. The standard home, market gar- 
den and shipping sort for table use. 
Tops medium large, compact, strap 
leaved. Roots globular, smooth; bright 
purplish-red above white below; be- 
come 5 to 6 inches in diameter; flesh 
white, firm; fine grained and tender 
when young. Pkt. 10c; oz. 15¢; Y Ib. 
45c. 
White Egg. Ready for the table in 59 
days. Tops erect, fairly compact; cut- 
leaved. Roots white, smooth, grown 
one-half above ground, egg shaped, 3 
inches long; flesh white, firm grained, 
sweet and tender, Pkt. 10c; oz. 15e; 
Yq Ib, 45c. 

Your crop is the most important thing in our business... That's 
why we sell only the finest seeds and will gladly give you ad- 
vice on any of your seed problems. 

Continued from Page 15 
PARSNIPS 
Must be planted as early as ground can 
be worked. Soil must be loose to a 
depth of 12’ and cannot be heavy. Space 
5’’ part. Cold weather turns starches into 
sugar and improves flavor. Roots are 
hardy: leave in ground over winter if 
desired. 
PEAS 
Plant variety Alaska as soon as ground 
can be dug. Plant wrinkled varieties 
(which have better flavor) when narcissus 
buds show color or when crocuses are in 
bloom. Peas are not satisfactory when 
weather turns hot. Tall varieties must be 
staked. Most home gardeners. prefer 
dwarf varieties like Little Marvel. Peas 
want well-limed soil. Don’t forget, inocu- 
lation improves production. 
PEPPERS 
Need long growing season: start indoors 
8 weeks before plants are wanted. Set 
out after petals on apple blossoms have 
fallen. Set plants 15 x 24’ and feed 
liberally for bigger fruits. 
PUMPKINS 
Follow muskmelon culture, or plant in 
corn after last cultivation. 
RADISHES 
As a rule the first crop to mature: plant 
as early as soil can be dug. Feed liber- 
ally for quick growth, Sow a 10 foot row 
every ten days until weather turns warm. 
Start planting again with the coming of 
cool weather in fall. The fall and winter 
How? When? Pifeymiemer Via cmere ef Where? Why? 
types are sown in mid-summer to mature 
in fall for storage. 
SPINACH 
with straw) or in 
Seed in fall (protect 
Must mature before 
very early spring. 
hot weather. 
Spinach (New Zealand ) 
While this crop grows freely in hot 
weather, it will not germinate except 
when soil temperatures are below 70 
degrees. _Hence it should be sown with 
the half-hardy crops—Those that are 
planted when the narcissi bloom, Plant 
in soil with plenty of organic matter, 
spacing the plants about 3 feet by 3 
feet, Keep them cut back, since only the 
young growing tips are eaten and long, 
woody stems have little flavor. Many who 
have tried a mixture of half Swiss Chard 
and half New Zealand Spinach say that 
this is better than either vegetable alone. 
SQUASH 
Follow culture given for muskmelon for 
vine types. Grow bush types in IOws, 
spaced 24'’ apart. Keep picked. Will bear 
all summer. 
TURNIPS 
Follow directions for radishes. 
can be cooked for greens. 
TOMATOES 
There are two schools of tomato culture— 
those who stake and those who don't. 
Reasons for and against are as follows: 
FOR STAKING: While staked plants pro- 
duce fewer fruits per plant, they produce 
more tomatoes for a given area. So if 
Thinnings 
room is at a premium, it will pay to 
stake. Staked plants usually produce 
cleaner fruits and bear somewhat earlier. 
AGAINST: Staking calls for much extra 
labor in staking, tying and pruning, The 
total production per plant is higher in un- 
staked and unpruned plants. If you have 
plenty of room, the saving in labor makes 
the unstaked method the best. All com- 
mercial canning crops of tomatoes are 
grown in this way. If the ground under 
the vines is covered with a mulch of clean 
straw, this will improve the quality of the 
fruits and will also keep weeds down and 
save moisture. 
When staking, set plants 18” apart in 
the row, in rows 3 feet apart. Use a 7 
foot stake, driven 1 foot into the ground. 
Tie plant to stake with soft twine or other 
plant tie. Habit of growth calls for a side 
shoot from the first point where a leaf 
joins the main stem, another side shoot 
from the second leaf joint, and a flower 
cluster from the third joint. This 2-1 pat- 
tern of growth is repeated up the entire 
stem. The staked plant is allowed to 
grow from the iip, and as it grows, the 
stem is tied to the stake. As the side 
shoots appear, these are pinched out or 
rubbed off, leaving the flower clusters to 
produce fruits. When training tomatoes to 
stakes, be sure to leave all possible foliage 
to hide the fruits from direct sunshine; 
otherwise they will sunscald. 
When grown without staking, the vines 
will sprawl on the ground, This means 
they will need more room. Three feet 
between plants and four feet between 
rows will not be too much ground to use 
if you can spare the room, 
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