) SQUASH for Summer Use or Winter Storage 
61122 Burpee’s Bush Table Queen © 
80 days. Developed on Fordhook Farms. Fruits are similar in size, shape 
Fruits may be used before the skin hard- 
ens, but the quality of the fine grained, sweet 
flesh will be better if they are allowed to 
forma hard shell; splendid for winter storage. 
and color to those of the green fruited Table Queen vine variety, described 
below; the flesh is of better quality. Plants, however, are of semi-bush 
growth, produce just as many fruits per plant as the vine variety but take 
less space in the garden so may be planted closer. Excellent keeper. Fe ie 
Pkt. 25¢; oz. 60¢; 1/4 lb. $1.75 @ 7 
5057 Table Queen Vine 85 days. Also known as Acorn and 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. Baked halves are popular for individual servings. Good keepers. 
Pkt.15¢; oz. 45¢; 1% ib. $1.25 
61 08 Burpee’s Royal Acorn © 82 days. A family-size Table Queen, 7 : 
with acorn-shaped 
long, 6 in. across, dull dark green in color, turning dull orange after a period ot 
storage. Flesh is up to 134 in. thick, dry and sweet, with baking quality as good 
as Table Queen. The keeping quality is excellent. Fruits may be used for boiling 
when immature, but for the best quality allow to fully develop. 
Pkt. 15¢; oz. 45¢; 1% Ib. $1.25 
5313 Uconn 70 days. Fruits resemble Table Queen (Acorn) in shape, are 
smaller, more elongated and of a grayish green color instead 
of blackish green. Plants are dwarf, bushy, extremely productive, extra early 
and take up a space of no more than 4x4 ft. All-America Gold Medal Winner. 
Pkt. 25¢; oz. 60¢; 1 lb. $1.75 
fruits, 734 in. 
Burpee's 
Bush Table 
Queen Squash 
Grow Green Leaf Vegetables for Winter Salads and Cooking 
Greens and salads are highly beneficial! to health as they are good 
sources of minerals and are also rich in vitamins. They are easily 
grown, very palatable, and may be had in a wide range of flavors 
from the piquant tang of endive to the mild taste of lettuce. Com- 
binations of greens and salads are highly desirable and pleasing. 
““Greens’’ grow best during the cool seasons of the year. In addi- 
tion to spring plantings, you should plan to sow again in mid- or 
late summer for fall use or later where winters are not too severe. 
Lettuce, the brittle, tender leaves of the crisp and loosehead 
types; Endive, the refreshing flavor of the curled or the tangy 
taste of the Batavian Escarolle; these are the universal favorites. 
Then, there is Chinese Cabbage with its delicate celery-lettuce 
flavor, and for many weeks after frost you can use the regular 
Cabbage. Others include Broccoli, with its rich green, sprouting 
heads; Brussels Sprouts, whose flavor seems to improve after a 
light frost as does Kale; Chives, with its mild onion-like flavor; 
Bunching Onions for green scallions; Leeks, sweet flavored, 
thick stems; Collards, good boiling green with cabbage-like flavor; 
Corn Salad, well known Lamb's Lettuce; Mustard Greens, 
splendid for salad or cooked like spinach; Parsley, a “must’” in 
every garden, for garnishing or dried for use as flavoring; Spinach, 
frosty nights improve the color; Swiss Chard, popular for boiling 
greens as is Spinach Beet; Turnip Greens, use the Foliage 
variety, leaves have a mild flavor when cooked like spinach. 
Remember, too, to provide for Beets, Carrots, Turnips, 
Rutabagas for winter use; they may be pitted in the garden or 
stored in a cool cellar. Parsnips and Oyster Plant may be left in 
the ground and dug whenever you can get into the soil during the 
winter or leave them for use in early spring. 
Keep your garden working. The excellence of a garden consists 
not in its size, but in the yield and quality of its produce. See that 
it is well planned and well cared for. Even a small garden is an 
important addition to the family income and health. 
FORDHOOK SPINACH or TAMPALA 
How to Grow Fordhook Spinach 
Being a so-called hot-weather plant, seed should not be 
sown until the soil has become thoroughly warm. Make 
several successive sowings 10 days to 2 weeks apart and, 
for the most tender leaves, use entire young plants when 
6 to 10 in. high. However, a plant may be left every Dit. 
and leaves picked as they mature. 
FOR HOT WEATHER 
Amaranthus gangeticus 
First introduced in America by Burpee in 1944 
Within 6 to 8 weeks from sowing, Fordhook Spinach 
is ready to use when the entire plants make the most 
delicious ‘“‘greens’’ either raw as a salad or cooked like 
spinach. As a cooked, canned or quickly frozen green, 
Fordhook Spinach is, in the opinion of many, superior to 
regular spinach or Swiss Chard—more appetizing color, 
flavor more delicious, shrinks very little, holds its color 
better and is easier to prepare. The young leaves are so 
tender they require only a few minutes to cook; stems 
may be cooked like asparagus, their flavor being sug- 
gestive of artichokes. 
5341 Burpee Fordhook © 
Darkest green-leaved selection of this newly recognized 
green leafy vegetable which has an unusually long 
period of usefulness in the summer garden. 
Pkt. 25¢; 14 oz. $1.00; oz. $3.00 
5342 Burpee —Light green, tasty leaves 
Delicious green vegetable raw or cooked which has been 
enjoyed by the Chinese and the people of India for cen- 
turies. Introduced by us as ‘““Tampala”’ by which naine 
it is known in India. Leaves are light green in color. 
Pkt. 20¢; 14 oz. 80¢; oz. $2.25 
Grow Burpee Seeds—Burpee Seeds Grow. - 93 
