SQUASH, Uconn 
CUCUMBER 
Select soil fully exposed to sun and en- 
rich thoroughly with fertilizer. Sandy 
soils with plenty of compost are best. 
Roots have difficulty on heavy soils. 
Plant 8 to 10 seeds in a ‘“‘hill.’’ Plant 
each hill about 36” apart. Cucumber 
vines like to stretch out, so plant rows 
about 4 feet apart. The old tale that 
melons or squash will cross pollinize 
with cucumbers and affect their taste if 
planted nearby is untrue. When vine is 
6” long, thin to three strongest plants. 
Keep fruits picked to promote continuous 
fruiting. Use plenty of moisture; cucum- 
bers are 90 per cent water. 
A AND C—A long dark green cucumber 
which merits a trial, Uniform, nearly cyl- 
indrical, rounded at ends. 
CUBIT—Won Bronze Medal Award in 1944 
All-America Selections. Dark green, white 
spine cylindical with blunt ends. Firm flesh 
and uniform coloring. New and worthwhile, 
DAVIS PERFECT—Midseason. 9 to 10-in. 
long, tapered, good color. 68 days. 
EARLY FORTUNE—Rich, dark green fruits 
with firm, crisp, pure white flesh. Grows 
to 9 by 2¥2-in. Ships well and is highly 
resistant to disease. Edible in 66 days. 
LONG GREEN IMPROVED—Black spined, 
good pickling. Grows 10 to 15 in. long, 
Matures in 70 days. 
MARKETER—Fine new variety, very pro- 
lific, Attractive rich, dark green color, car- 
ried right down to blossom end, Crisp, icy- 
white flesh. 73/4-in. long 234-in. diameter. 
NATIONAL PICKLING—Rich dark green. 
Straight and rather blunt at ends but not 
chunky. Best all-around pickler, Edible in 
55 days. 
ALL PRICES 
IN THIS CATALOG 
ARE SUBJECT TO CHANGE 
WITHOUT NOTICE 
MUSKMELON, Hale's Best 
TOMATOES, Rutgers 
STRAIGHT EIGHT—Unsurpassed as slicing 
cucumber, All-American Selection. 2'/-lb. 
fruits, rounded at ends, medium green. 68 
days. 
EGGPLANT 
Requires continuous warm weather for 
best results. Seed should be started in a 
hotbed, as it is slow to germinate. Set 
plants in open ground when 2” tall and 
protect from hot sun when young. Be 
sure to keep young plants developing 
rapidly. Cultivate freely. To produce 
large fruits, remove lateral branches so 
as to reduce number of fruits per plant. 
Spray to protect from potato bugs. 
BLACK BEAUTY (fr)—Large, egg-shaped, 
smooth, very dark purple fruits, Plant bears 
4 to 5 fruits. Early. 
NEW HAMPSHIRE HYBRID—Developed for 
short season areas. Round to olive shape 
fruits, growing low on the bush. 
ENDIVE 
Strictly a cool-weather crop: gets bitter 
at temperatures much above 80 degrees. 
Even moderately warm weather causes 
the plants to produce seed stalks. Plant 
very early. For late fall, sow early in 
middle autumn. Use last planting as 
late fall salad crop, and store surplus 
in cold frame or cellar by digging each 
plant with ball of soil, Plant in shallow 
drills with rows spaced 18” apart. When 
4 inches tall, thin out to stand 6 
inches to a foot apart. To blanch gather 
the outer leaves together and tie with 
soft twine or raffia. Do this when plant 
is nearly grown. Strings should be untied 
after a rain to permit leaves to dry and 
avoid rotting. 
FULL HEART OR ESCAROLE—A strongly 
bunched mass of thick, slightly crumpled 
leaves, well blanched heart. Upright grow- 
ing plant about 12 inches in diameter. 71 
days. 
GREEN CURLED RUFFEC—Plants 16 to 18- 
in- in diameter. Fine fall variety. White, 
tender, fleshy. 95 days. 
BEANS, Topcrop 
HERBS 
(AROMATIC, MEDICINAL AND KITCHEN) 
Every garden has a place for herbs in the 
vegetable garden or for their ornamental ap- 
pearance in the flower garden, 
ANISE—An annual—used for garnishing, 
seasoning and for cordials. Seeds have an 
aremeny flavor. Plants 14”, Matures in 75 
ays. 
BASIL—SWEET—Annual; Ht. 12’ to 18”. 
Leaves, green or dried, are chiefly used as 
a seasoning for soups, stews, etc. 85 days. 
BORAGE—Annual; Ht. 12-18”. Young ten- 
der leaves are used as salad and also used 
to flavor lemonade and other cooling drinks. 
80 days. 
CARAWAY — Biennial; Ht. 18-24’’. Seeds 
used for flavoring. Young leaves and shoots 
used for flavoring salads. 70 days to matur- 
ity. 
CORIANDER — Annual; Ht, 24-30’". Seeds 
used for flavoring and in candy and to 
mask taste of medicine. 75 days. 
CHIVES—Perennial; Ht. 6”. Tops, finely 
chopped for adding mild onion flavor to 
soups, stews, salads, etc. 80 days to matur- 
ity. 
DILL—Annual; 2’ to 3’. Seeds and leaves 
used for flavoring—especially for dill pick- 
les, 70 days. 
FENNEL, SWEET — Biennial; Ht. 2’ to 4’. 
Leaves are used for garnishing, fresh stems 
tender, eaten raw like celery or in salads. 
Seeds used for flavoring. 60 days to mature. 
MARGORAM, SWEET—Annual; Ht. 1’ to 
2’. Used for seasoning either fresh or dried. 
70 days. 
ROSEMARY—Perennial used as annual; 2’ 
to 4’, Fragrant odor and warm, pungent 
taste, acceptable seasoning. 
SAGE—Perennial; Ht. 14” to 16’", Used for 
seasoning either fresh or dried. Matures in 
75 days. 
THYME—Perennial; Ht. 8” to 12’’, Aro- 
matic foliage used as seasoning. 85 days 
to maturity. 
9—N 
CARROTS, 
Chantenay 
