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SQUASH 
Folow same planting and culture as 
for melons and cucumbers. Plant sum- 
mer varieties 6 or 8 seeds in hill 3’ to 
4’ apart each way and winter squash 
8’ apart. Plants bear longer if squash ts 
picked off as soon as it is ready for use. 
Summer Varieties 
Early Prolific Straightneck (fr) — 
Earlier, smaller, and more productive 
than Giant Summer Straightneck, 
and more uniform. Brilliant yellow. 
Fine for home or market. 50 days. 
Early White Bush Scallop—Fruits 
greenish when young, become white 
at maturity. 3-in. long, 7% to 8%-in. 
wide. 53 days. 
Giant Summer Crookneck — Prolific, 
bush type plant, curved neck fruits 
around 4 to 5-lb., 20 to 24-in. long. 4 
to 5-in. diameter. 56 days. 
Zucchini—Straight, cylindrical fruits, 
3 to 4-lb., 3 to 5-in. through, 10 to 
14-in. long. Mottled and striped green- 
creamy-gray. Delicate flavored flesh. 
Edible in 60 days. 
Fall and Winter Varieties 
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 America 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 
characteristics of most squashes. 
Here is an excellent keeper whose 
dark green sheil holds a bowl of 
flavorful, golden flesh. About 5 
inches in diameter when fully 
ripe. Pkt. 15c. 
SWISS CHARD 
(SEE BEETS, LEAF) 
10e Per Packet 
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 if 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. 
Earliana—Open, spreading, medium 
small vines. Red fruits run to medium 
size. Thick; smooth fruit. 66 days. 
Jubilee—Orange colored fruit. Juicy 
with few seeds. Weighs about 6 oz. 
Bears over a long season. 72 days. 
June Pink—The earliest of the pink- 
fruited varieties. Plant open spreading 
and rather short. Medium size, flat- 
tened and smooth. Purplish pink. 69 
days to maturity. 
Marglobe — Moderately productive, 
with heavy foliage. Vigorous and 
resistant to wilt and rust. Fruits med- 
lum large, nearly round, smooth, and 
solid. Deep red. 77 days. 
PONDEROSA 
Ponderosa—One of the largest va- 
rieties. Spreading large vines. Solid, 
fine flavored, pink, with small seed 
cells. 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. 
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) 
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 a 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 late. 
Ripens evenly and is uniform. Fruits 
large, flattened but deep. Smooth, at- 
tractive, scarlet-red, of fine flavor. 86 
days to maturity. 
Small Fruited—Red and yellow vari- 
eties, 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. 
Amber Globe — Chiefly grown for 
stock. Tops large, cut leaved. Roots 
round, large, smooth, globe-shaped, 
light yellow with green top. Flesh, 
yellowish white, of good quality. 76 
days to maturity. 
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. 
White Egg — Cut leaved, medium 
sized, upright tops. Egg shaped roots, 
all white. Smooth grain. 55 to 60 
days to maturity. 
Foliage Turnip 
Seven Top or Winter Greens—For 
greens or forage. Young shoots ex- 
tremely tender. 50 days. 
Shogoin or Japanese Foliage—Recent- 
ly introduced and rapidly gaining 
popularity. 18 to 20-in. bright green 
tops, strap leaved. Roots are semi- 
round and white. Very mild. 70 days. 
Rutabaga or Swede Turnip 
American Purpletop—Hardy and pro-: 
ductive. Tender firm, light yellow, 
sweet flesh. 88 days. 
