2 OVAL OUR Rigo Gib 
KING OF THE MAMMOTH, 85 Days— 
This is a giant among pumpkins, often reach- 
ing a weight of 60 to 80 pounds. The skin 
is salmon colored, flesh bright yellow and 
fine grained and good quality. 
\ LARGE-CHEESE or KENTUCKY FIELD, 
80 Days—Fruits large, round and flattened, 
creamy buff in color; flesh yellow, very deep 
and fine quality for canning and pies. Weighs 
15 pounds. 
STRIPED CUSHAW — Of the crookneck 
type, with mottled green and white stripes; 
fruit weighs up to 15 pounds; flesh yellow, 
very solid and fine grained. 
SMALL SUGAR (New England Pie), 75 
Days—A rather small variety; one of the very 
best for pies and growing in the home gar- 
den. Fruits round, flattened at the ends and 
slightly ribbed; both skin and flesh of deep 
orange-yellow color; the flesh is exceedingly 
thick and of high quality. Weight, 6 to 8 
pounds. 
\ 
\ TENNESSEE SWEET POTATO — Fruits 
are pear-shaped, 14 inches long and 10 inches 
in diameter, maturing in 110 days; weight, 
12 to 15 pounds. Skin is creamy white with 
~~ 
Pumpkin—Striped Cushaw 

light green stripes, flesh is yellow with a 
delightful sweet potato flavor. 
WHITE CUSHAW (Jonathan) — Bears 
fruit from 2 to 4 feet long, with crookneck. 
Shell is hard, a creamy white, with solid yel- 
low flesh. A very fine selection. 
RADISH 
CULTURE—Sow seed as early in spring as 
the ground can be worked, % inch deep, in 
rows 12 to 18 inches apart. Seed should be 
sown thinly, and if plants come up closer than 
1 inch, they must be thinned out. Sow at in- 
tervals for succession until about the middle 
of May when the long sorts should be sown; 
about July 1, the winter varieties. One ounce 
will sow 100 feet of drill; 8 to 10 pounds per 
acre. 
ROUND VARIETIES 
CRIMSON GIANT, 30 Days—tThis variety 
grows twice the size of the other round sorts, 
1 to 1% inches in diameter. The flesh is 
crisp and mild, as of the smaller sorts. Re- 
mains edible a long time. 
EARLY SCARLET TURNIP—An old sort, 
well known, round, crisp and brittle. The skin 
is of a rich, scarlet color, while the flesh is 
pure white, and always tender, mild and 
sweet. It has a small, short top, and is well 
adapted to open air culture or to forcing 
under glass. In favorable weather and in 
good soil it will mature in 25 days from the 
sowing of the seed. It is extensively used by 
market gardeners. 
EARLY SCARLET GLOBE, 28 Days—The 
roots of this variety are slightly olive-shaped, 
a rich bright scarlet in color; flesh white and 
tender. We especially recommend this to gar- 
deners as a large, first early forcing radish. 
It is also very desirable for first early plant- 
ing outdoors. 
FRENCH BREAKFAST, 25 Days—French 
Breakfast is a beautiful radish of true ob- 
long or olive shape. The color of the skir is 
bright carmine, shading to clear white in the 
lower portion. The flesh is white, firm, and 
crisp; juicy, mildly pungent, and tender. It 
is well adapted for forcing in the greenhouse 
and hot-bed. Matures quickly outdoors. 
SCARLET TURNIP WHITE TIPPED, 25 
Days—The upper part of the radish is a crim- 
son red and the lower part a snowy white. 
They not only make an attractive appearance 
bunched but are as good as they look. 
SPARKLER WHITE TIPPED, 28 Days— 
Much the same as the Scarlet Turnip White 
Tipped except that the white area is more 
pronounced. Tops are small and the roots 
almost globe-shaped, with bright scarlet color 
and a pronounced white tip. The quality is 
excellent and is recommended for both home 
and market garden. 
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