SIOUX (70 days)—Fruits are of medium 
size, nearly globular, red color. Popular with 
market growers. Ripens uniformly. 
STOKESDALE (70 days)—A very good 
heavy yielding second early scarlet fruited 
type, of medium large size, smooth and al- 
most spherical. 
STONE (85 days)—One of the oldest 
types on the market and still preferred for 
home gardens and canning. Plants are large, 
vigorous and productive with heavy dark 
green protective foliage. The scarlet fruits 
average 7 or 8 ounces, smooth, flat, globe- 
shaped. 
VALIANT (70 days)—An improved Break 
o’ Day type and suited to early market and 
short season areas. Plants grow upright to 
partly spreading. Fruits fairly large for an 
early sort, deep globe shaped, smooth and a 
bright scarlet color. 
Small Fruited Varieties 
Too often overlooked are the culinary pos- 
sibilities of small tomato fruits or tomato-like 
fruits for preserves, pickles, fruit plates, etc. 
GARDEN HUCKLEBERRY (75 days)—A 
small round fruit about the size of a goose- 
berry and a purple-black color. Cooked right 
makes fine preserves. Not edible in raw stage. 
HUSK TOMATO, GROUND CHERRY, 
STRAWBERRY—Fruit develops about the 
size of a round cherry, with a deep golden- 
yellow color, borne in paper-like husks. A 
honey-like flavor; delicious for preserves, 
jams, ete. 
RED CHERRY (75 days)—Small, round 
cherry size scarlet fruits, borne in clusters. 
RED PEAR (75 days)—Small pear-shaped 
fruits, a bright red color produced in clusters. 
RED PLUM (75 days)—Small plum-like or 
ovate fruits, bright scarlet color. 
YELLOW CHERRY (75 days)—Yellow 
fruits similar to Red Cherry. 
YELLOW PEAR (75 days)—NSimilar Red 
Pear, yellow fruits. 
YELLOW PLUM (75 days)—Similar Red 
Plum, yellow fruits. 
Hybrid 
Hybrid tomatoes show a vigorous, strong 
growth, as usually out-yield regular varieties 
on fertile soils. Our type produce smooth, 
large, firm, globular fruits with a scarlet red 
color. The flesh is meaty, fine flavor and de- 
sirable quality. 
Turnip 
Turnip is an ancient vegetable and used 
in the days of the glories of Greece and the 
far flung Roman Empire. It is now grown 
all over the world. Little difficulty is experi- 
enced in producing the crop and a small quan- 
tity will supply a family. American agriculture 
is behind Europe in large scale production of 
root crops as Turnip for livestock feeding. 
Sow 114 pounds of seed to the acre and about 
%-ounce will seed a 100-foot row. Garden 
rows are spaced 12 to 18 inches apart and 
after the plants come up to a stand of 2 to 
3 inches above ground, thin to 2 or 3 inches 
ROYAL QUALITY SEEDS 
31 
Turnip—Purple Top White Globe 
apart in a row. As seeds are small do not 
cover with over %-inch of soil. 
AMBER or YELLOW GLOBE (75 days)— 
The round roots grow to a diameter of around 
4 inches, globe-shaped, a light yellow color 
with green shoulder and interior flesh a 
creamy yellow. Satisfactory for table use 
when young, grown mainly for stock feed. 
COW HORN or LONG WHITE (70 to 75 
days)—While this variety is grown mainly 
for stock feed, the young plants are tender 
and palatable for table use. The long, fairly 
smooth tapered roots, 10 by 3 inches, are white 
in color except the exposed greenish shoulder, 
which may show a third above ground. 
PURPLE TOP MILAN (45 days)—A white 
flat turnip with purplish red tops, roots meas- 
uring 3 to 4 inches in diameter. Flesh tender, 
sweet and snow-white color, excellent table 
variety. 
WHITE MILAN—Answers the same de- 
scription but white skin. 
PURPLE TOP STRAP LEAF (45 days)— 
Roots are flat, 4 inches in diameter, with 
purple-red color at the surface, white below; 
flesh snow white, sweet and mild flavored. 
