All ©°9elable seods 
10e Per Packet 
Unless otherwise notet | 
SQUASH, Continued 
Fall and Winter Varieties 
Butternut—Deep buff-colored, bottle- 
shaped fruits. Smooth, hard shell. 
Solid fine textured flesh, that is deep 
yellow, dry, sweet, with excellent 
flavor. 12-in. long, upper or neck sec- 
tion 3'¥2-in. diameter. 85 days. 
Golden Hubbard—An early, small va- 
riety. Fruits pointed at each end mod- 
erately warted. Dry, deep orange flesh 
of fine quailty. 
Improved Green Hubbard (fr)—Most 
widely grown of any winter squash. 
Round, warted, dark green with 
thick yellow flesh. Weight 12 to 14 
Ibs. 100 days. 
Table Queen or Des Moines or Acorn 
(fr)—-Acorn-shaped, green, deeply 
furrowed flesh rich yellow, dry, mealy, 
delicious. Convenient size for baking 
and serving in halves. 100 days. 
UCONN SQUASH 
All American Gold Medal Winner 
for 1950. A highly productive 
squash of the "Table Queen" or 
"Des Moines" type. Bushy plants, 
about three feet in diameter that 
do not have the rambling charac- 
teristics of most squashes. Here 
is an excellent keeper whose 
dark green shell holds a_ bowl 
of flavorful, golden flesh. About 
5 inches in diameter when fully 
ripe. Pkt. 15c. 
SWISS CHARD 
(SEE BEETS, LEAF) 
PONDEROSA > 
FEEDING IMPROVES QUALITY AND YIELD! 
By feeding their vegetables adequately, home 
gardeners can not only enjoy increased yields, 
and higher quality, but can reduce substantially 
the work involved in gardening. Expense of 
feeding plants remains partically at its prewar 
figure. 
To apply, stretch the line to mark the row in 
which seeds are to be planted. Then not less 
than two inches away on either side, make a 
furrow four inches deep. Pour plant food into 
each furrow at the rate of one pound (or pint) 
TOMATOES 
Do best in sandy, well pulverized loam. 
Sow seed in hotbed or indoors. When 
plants are about 2” high, set out 3” 
apart, in boxes or pots—later transplant 
into the garden. Or keep in flats until 
weather is warm and settled, and then set 
plants out directly into the _ garden. 
Water around the roots of the plants 
when setting them out tf ground is dry. 
Cultivate frequently until plants shade 
the ground. Remove all but the two or 
three strongest branches. Study methods 
of staking and training vines and adopt 
the one best suited to your situation. 
Beefsteak — Rich scarlet-red, extra 
large fruits, more or less_ ribbed. 
Juicy, solid, with rich sub-acid flavor. 
One of the best for home use. 90 
days to maturity. 
Bonny Best—Second early variety, 
valuable for canners. Medium-vine, 
not very hardy. Medium-sized, apple- 
shaped, solid fruits, scarlet. 73 days. 
Earliana—Open, spreading, medium 
small vines. Red fruits run to medium 
size. Thick; smooth fruit. 66 days. 
John Baer—Thick, scarlet (similar to 
Bonny Best). Smooth, firm, medium 
large fruit. 70 days. 
Jubilee—Orange colored fruit. Juicy 
with few seeds. Weighs about 6 oz. 
Bears over a long season. 72 days. 
Marglobe — Moderately productive, 
with heavy foliage. Vigorous and 
resistant to wilt and rust. Fruits med- 
ium large, nearly round, smooth, and 
solid. Deep red. 77 days. 
Oxheart—Plant open, spreading. Mod- 
erately productive. Fruits large, 
roughly heart shaped, pink, meaty 
and of mild flavor. 90 days. 
Ponderosa—One of the largest va- 
rieties. Spreading large vines. Solid, 
fine flavored, pink, with small seed 
celks. Somewhat rough and flat. Have 
a tendency to crack. 88 days. 
Pritchard’s Scarlet Topper—Medium 
to large round, with thick, firm flesh 
and small seed cavities. Brilliant red 
throughout, coloring right to top, 
wihout hard green spots. Free from 
acidity, one of the best home can- 
ners. Early. 
for 50 feet, and cover it with earth. Then make 
the drill in which seed are to be sown and 
proceed with planting as usual. 
The standard application of a balanced plant 
food for evenly distributed area coverage is 4 
pounds per 100 square feet (a space 10xI0 feet 
square). You may figure one pound per pint, 
so an area 10 by 10 ft. requires two quarts. One 
quart will feed 50 square feet and one pint 25 
square feet. 
Rutgers—Second early variety. Large 
thick stems, vigorous foliage. Fruits 
similar to Marglobe but flatter at stem. 
end. Bright red, with thick walls. Red, 
firm flesh, low acidity. 72 days. 
Stokesdale—An extremely important 
development. Smooth 7-oz. fruit, bril- 
liant color, exceedingly solid flesh and 
small seed cavities. Matures in the 
second-early group, a full week earlier 
than Marglobe. 
Stone Improved — Medium fate. 
Ripens evenly and is uniform. Fruits 
large, flattened but deep. Smooth, at- 
tractive, scarlet-red, of fine flavor. 86 
days to maturity . 
Valiant — Plant sparse and open. 
Fruits large for an early variety, globe 
shaped and of bright scarlet color. 
Small Fruited—Red and yellow va- 
rieties, shaped like miniature pears, 
plums, and cherries; very attractive 
for preserves. 
TURNIP 
Fot summet greens of roots, sow as 
early as radishes and lettuce. Then cut 
when plants are 6” high. Sow again in 
summer for fall and winter use. Turnips 
do best when most of their growth is 
made in autumn or early spring. Should 
be grown rapidly for best flavor and for 
finest texture. 
Golden Ball or Orange Jelly—Med- 
ium size, deep yellow with bronze- 
green top. Creamy yellow flesh of 
fine texture. 65 days. 
Purple Top White Globe (fr)—Large, 
sweet tops. Smooth, globe-shaped 
roots, purple-red above, white below. 
Sweet tender, crisp, white flesh. 50 
to 60 days. 
Purple-Top Strap Leaf—Home and 
market garden variety. Deep purplish- 
red on top, white below. Flesh white 
and never stringy. 
Foliage Turnip 
Seven Top or Winter Greens—For 
grens or forage. Young shoots ex- 
tremely tender. 50 days. 
Rutabaga or Swede Turnip 
American Purpletop—Hardy and pro- 
ductive. Tender firm, light yellow, 
sweet flesh. 88 days. 
