
VEGETABLES—for Vitamins and Vitality 
RHUBARB 
Good plants are easily grown in any good 
garden soil. Sow seed thinly in shallow drills 
a foot apart and thin to 4 to 5 inches. Keep 
soil loose and free from weeds. The plants 
vary considerably. Pick out the strongest and 
best. In fall or spring following, transplant 
to the permanent bed, 4 feet apart each way, 
in deep, warm, rich soil. 
VICTORIA. The most popular variety. Comes 
quite true from seed. 
Pkt., 10c; 0z., 35c. 
RUTABAGA 
IMPROVED PURPLE-TOP. This _ special 
strain of Rutabaga is remarkable for uni- 
form shape and fine quality, and is also a 
splendid keeper. The roots grow to large 
size, skin smooth, and flesh beautiful yel- 
low and fine grained. The flavor is good, 
being very sweet and tender. 
Pkt.) 10c3)0z., 15c3) 7 1b., 35c3 Ib:, $1.25. 
EARLY NECKLESS RUTABAGA. A new 
variety of Improved Purple Top Yellow 
Rutabaga, having no neck at all, and in our 
opinion, the finest table quality of Ruta- 
baga on the market. It has the added fea- 
ture that it grows in two to three weeks 
less time than most standard stocks of 
rutabaga, and it can therefore be planted 
two to three weeks later in the fall than 
the usual type. 
Pkt., 10c; oz., 15c; 1% Ib., 35c; Ib.,, $1.25. 
SALSIFY 
(Vegetable Oyster Plant) 
One of the most desirable winter vegetables. 
The roots when cooked are very palatable and 
nutritious and are served in a variety of ways. 
The flavor is similar to oysters. Salsify suc- 
ceeds best in a light, well enriched soil, which 
should be stirred to a good depth. Coarse 
and fresh manure should be avoided, as it 
will surely cause the roots to become irregu- 
lar and much branched. Sow early and quite 
deep, giving the general culture recommended 
for parsnip. The roots are perfectly hardy 
and may remain out all winter, but should be 
dug early in spring as they deteriorate rapidly 
after growth commences. Frost does not in- 
jure the roots, but before the ground freezes 
a quantity for winter use may be stored in a 
pit or in a good cellar. 
MAMMOTH SANDWICH ISLAND. Makes 
fine large roots of delicious flavor. The 
best variety. 
Pkt) 10cs9 2/2 10248 Zoe.) 0z.045c3 2/4) lb, 
$1.35; lb. $5.00. 
SPINACH 
Sow 1 ounce of seed to 100 feet of drill. 
Sow in rows 16 to 20 inches apart and thin 
to 6 inches apart in the row when leaves are 
an inch wide. In the North seed can be 
planted as soon as the ground can be pre- 
pared. In the South spinach will winter over 
with little or no protection. The soil for spin- 
ach should be as rich as practicable. The size 
and quality of the leaves is much increased 
by the richness of the soil. 
BLOOMSDALE. Blight resistant. Savoy- 
leaved, very early, and one of the best for 
fall or early spring planting. Leaves dark 
green, medium size, and crumpled. 
Pkt lOc OZ. loCy 45D. 0m lb. O0C; 
2 lbs., $1.20; 5 lbs., $2.75; 10 lbs., $5.25; 
25 lbs., $12.50; 50 lbs., $24.00. 
BLOOMSDALE LONG STANDING. A variety 
that has an extremely dark, green, very 
crumpled leaf. It stands the heat of the 
summer better than the regular Blooms- 
dale, and will stand fifteen days longer be- 
fore bolting to seed. Fine for late spring 
and summer as well as early spring (48 
days). 
ete: oz., 15c; % 1b., 30c; lb., 65c; 
2 lbs., $1.20; 5 lbs., $2.75; 10 lbs., $5.25; 
25 lbs., $12.50; 50 lbs., $24.00. 
NEW ZEALAND. Entirely distinct variety. 
Produces a large quantity of leaves. When 
cut, branches out and makes new growth, 
producing until frost. For summer use, s0w 
early in spring. 
Pkt. 10c; o0z., 20c; 14 Ib., 50c; Ib., $1.50. 
VIRGINIA BLIGHT RESISTANT SPINACH. 
This variety only advisable in sections 
where soil is infested with mosaic blight or 
yellow. This type equal to Bloomsdale. 
Plants are quick in running to seed and 
not so suitable for spring planting. 
Pkt., 10c; 0z., 15c; % oz., 30c; lb., 65c; 
2 lbs., $1.20; 5 lbs., $2.75; 10 lbs., $5.25; 
25 lbs., $12.50; 50 lbs., $24.00. 
SWISS CHARD 
or SPINACH BEET 
LUCULLUS. The stalks are as thick and 
broad as those of rhubarb, being 114 inches 
broad, heavily ribbed, and from 10 to 12 
inches long below the leaf. The extra- 
large leaves of thick texture are heavily 
crumpled or “‘savoyed”’ and of fine flavor. 
Pkt., 10c; 0oz., 25c; 14 Ilb., 65c; % Ib., 
95c; lb., $1.75. 
BURPEE’S RHUBARB CHARD. A new 
Swiss Chard that looks like rhubarb. The 
leaf-stalks, considered by many as the most 
delicious part of the chard plant, are bright 
but delicate, translucent crimson; the rich 
color extends out through the veins into 
the dark green, heavily crumpled leaves. 
Easily grown, thrives everywhere. You will 
enjoy the different, tasty, delicious flavor 
of Burpee’s Rhubarb Chard. Whether you 
cook the leaf-stalks alone, use only the 
leaves, or cook both together, you will find 
& sweetness you never knew existed in a 
leafy vegetable. 60 days. 
Pkt., 10c; 1% oz., 30c; oz., 45c; 14 Ib., 
$1.25; % lb., $2.30. 
SQUASH 
Bush sorts: Sow 1 ounce to 50 hills; 6 pounds 
per acre. 
Running sorts: Sow 1 ounce to 16 hills; 4 
pounds per acre. 
Early explorers of North America found 
squashes growing in widely separated regions. 
Like maize and potatoes they seem to be 
natives of this country. For generations 
squash and its near relative, the pumpkin, 
have been staple vegetables in the American 
household and have formed one of our most 
nutritious and valuable articles of food. 
There are two distinct classifications of 
squash which, owing to their habits of growth 
and difference in character, are generally re- 
ferred to as “Summer” and ‘Winter’ 
Squashes. 
In general the culture of squashes is the 
same as that of pumpkins and melons, the 
trailing varieties requiring as much room as 
pumpkins and the brush varieties take about 
the same space as cucumbers. : 
SUMMER SQUASH . 
GOLDEN SUMMER CROOKNECK. “(53 
days). The most popular summer,’ ¢urved 
neck squash. Fruits are small, distinctly 
crooknecked, with bright yellow skin and 
salmon-orange flesh of delicious flavor and 
fine texture. Suitable for freezing. At their 
best flavor when about 4 in. long, at which 
size they may be prepared for boiling with- 
out being peeled. Larger fruits if left to 
grow may be used for boiling or fried like 
eggplant. Full sized fruits average 10 in. 
long, 2% in. thick, the skin becoming 
deep golden orange and much warted. 
Plants are of bush growth; productive. 
EARLY WHITE BUSH. (White Patty Pan). 
(54 days). Squashes are creamy white and 
scalloped around the edges; milk-white, de- 
liciously flavored flesh. Widely used for 
stewing or boiling. 
EARLY PROLIFIC STRAIGHTNECK. (50 
days). Fruits are creamy-yellow and edible 
from the time they reach a length of 4 to 
6 in. until they are 12 to 14 in. long. 
Heavy yielder and better quality than 
Connecticut Straigthneck. Bush plants. 
GIANT SUMMER CROOKNECK,. (58 days). 
Larger than Golden Summer Crookneck, the 
golden yellow fruits growing 12 to 14 in. 
long and 3% to 4 in. across; flesh is 
yellowish white. Bush plants. 
COCOZELLE BUSH. (60 days). Also called 
Italian Vegetable Marrow. Oblong, dark 
green fruits, 14 in. and more in length, 
4 to 5 in. thick; best used when less than 
6 in. long. Delicate flavor. 
STRAIGHTNECK SUMMER. (58 days). The 
same squash as the Golden Crookneck, but 
with a straight neck. Golden orange, warted 
fruits, 18 in. long. Finest quality salmon- 
yellow flesh. Suitable for freezing. Can be 
prepared with little loss. 
FORDHOOK ZUCCHINI. (60 days). All- 
American Winner. At best table stage, 
fruits are 12 in. long, 2 in. across, cylindri- 
cal, smooth, deep blackish green, straight 
to very slightly curved. If used at this 
size, the skin need not be removed. Flesh 
is creamy white and extremely tender; 
suitable for freezing. If left to grow, fruits 
may attain a length of 2 ft. 
All Squash: Pkt., 10c; oz. 25c; 
Yq Ib., 60c; 2 Ib., $1.00 
WINTER SQUASH 
These produce large hard-shelled fruits 
which are grown to full size and may be 
stored for use during the winter. Valuable 
for baking, boiling, making pies, etc. The 
two varieties here listed make excellent 
“pumpkin”? pie and are canned extensively 
for that purpose. Unlike summer squashes, 
fruits of the winter varieties must remain 
on the vine until fully matured; gather 
them before frost, leaving part of the stem 
attached to the fruit. Handle carefully and 
avoid bruising. They keep best if tempera- 
ture of 70 to 75° F. is maintained for a week 
or two after which it should be held at 45 
to 50° F. The squashes must be kept dry at 
all times. 
TRUE HUBBARD. (115 days). Widely used. 
Fairly large fruits with dark bronze-green 
warted skin, the toughness of which makes 
it a favorite for shipping and winter use; 
if properly stored, will keep until spring. 
12 in. long and 10 in. thick; weigh about 
12 lbs. Attractive deep orange-yellow flesh 
which is fine grained, sweet and dry. The 
standard winter squash for all purposes, 
whether for freezing, home, market or 
shipping. We offer our own improved 
strain; it represents the perfection of 
winter squashes for pies, baking, boiling, 
etc. Unexcelled quality. 
RED OR GOLDEN HUBBARD. (110 days). 
Earlier than the green warted Hubbards. 
Deep orange-red skin with cream-colored 
stripes and bright orange-yellow flesh, fine 
grained, sweet and of luscious flavor. Good 
winter keeper. Valuable for freezing and 
canning. Weight, 9 lbs. Attractive. 
All Squash: Pkt., 10c; oz., 25c; 
V4 Ib., 60¢; 2 Ib., $1.00 
SUMMER and WINTER SQUASH 
Fruits may be used before the skin hardens, 
but the quality will be better if they are al- 
lowed to form a hard shell; splendid for 
winter storage. Fine-grained, sweet, tender 
flesh. 
ROYAL ACORN. (82 days). A family-sized 
Table Queen, with acorn-shaped fruits, 7% 
in. long, 6 in. across, dull dark green in 
color, turning dull orange after a period 
of storage. Flesh is up to 1% in. thick, 
dry and sweet, with baking quality as 
good as the smaller Table Queen. The 
keeping quality is excellent. Fruits may 
be used for boiling when immature, but for 
the best quality they should be allowed to 
develop until the shell is hard. Fine flavor. 
ACORN OR TABLE QUEEN. (85 days). 
Also known as Des Moines. Acorn-shaped, 
5 in. long and 4 in, thick; deeply ribbed, 
dark green skin and thick orange flesh that 
cooks dry and sweet. The baked halves 
make adequate individual servings. Mature 
fruits are good keepers and may be stored 
for use during the winter. Smaller sized 
than Royal Acorn. 
FORDHOOK VINE. (85 days). A delicious 
vine squash of oblong shape, 8 to 10 in. 
long and 3 in. thick, with creamy white 
smooth skin and straw-yellow sweet flesh. 
Pkt., 10c; 0z., 35c; %, 1b., $1.00. 
FORDHOOK BUSH. (80 days). Light lemon- 
yellow oblong fruits with thick, dry, green- 
ish white flesh. Bush form of growth makes 
it adaptable for the small garden. 
All Squash: Pkt., 10c; oz., 25e; 
Ya Ib., 60¢; 2 Ib., $1.00. 

ABEL'S SEED HOUSE, READING, PA. 
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