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LARGE RED CHERRY... one ee 80-84 days 
Fruits: Globular to flattened Blobe nraail apatt 1” in diameter, pendant, 
smooth surface, solid, very pungent, glossy dark green changing to 
bright scarlet when mature. 
Plants: 26-29” tall, erect, bushy, medium coarse foliage, very prolific. 
LARGE THICK CAYENNE (FINGER) . .. .. ._ . 70-74 days 
Fruits: 1-12” diameter at shoulder, 6-8” long, inclined to be smooth and 
curved; thicker flesh than LONG NARROW CAYENNE, twice as much 
flesh, not quite as pungent. 
Plants: 24-30” tall, erect, leaves are longer and plant more open than LONG 
NARROW CAYENNE. 
LONG NARROW CAYENNE... weer 7202/4 days 
Fruits: 42-34” diameter at shoulder, 4- AIA" Nene! very slim, tapering, 
characterized by washboard corrugations below shoulder when mature, 
pendant, very pungent; dark green changing to bright dark red when 
mature. 
Plants: 24-30" tall, very erect with bushy top, very prolific. 
RED CHERRY ..... eee 2 ays 
Fruits: Round, smooth, Sali very sunlit feen green changing to scar- 
let. Used in pickles. 
Plants: Upright, vigorous, and prolific. 
RED CHILI (RED CLUSTER) ag . . . 80-84 days 
Fruits: ¥%-12” diameter, 2-212” long, siaresity cone shaped, thin fleshed, 
one of hottest peppers for pickles, upright, light or yellowish green 
becoming dark red when mature. 
Plants: 16-20” tall, low spreading bushy growth, exceptionally prolific. 
TABASCO...—_.._s(in ee eeee90-95: days 
Fruits: 46-36” iennwsers, sige 1” fone hatte in shape and type to RED 
CHILI, but smaller fruited; immature fruits are green tinged yellow, 
becoming scarlet when mature. 
Plants: 19-23” tall, erect, but upper part of plant has heavy bushy foliage, 
tending to be spreading; probably most prolific of all commercial 
peppers. 
PUMPKIN 
Cucurbita spp. 
CONNECTICUT FIELD (BIG TOM, JACK O’LANTERN, LARGE 
YELLOW) C. pepo .. . . 112-120 days 
Fruits: 10-14” deep x 12- 15” in demote ee weigh about 20 Ibs., 
smooth, hard, orange surface, somewhat ribbed, flattened globe shape. 
Flesh: Thick, orange yellow, coarse, dry and sweet. 
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