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SCARLET GLOBE VICK'S MEDIUM TOP 
RADISH, SCARLET GLOBE SHORT TOP, 
SCARLET GLOBE, SHORT TOP—This special 
strain has shorter tops than Vick’s Scarlet 
Globe, Used for greenhouse forcing and for 
summer crops when less top growth than 
obtained with other strains is desired. Roots 
are globular, uniform, smooth; color, en- 
tirely bright scarlet, 
SCARLET GLOBE, VICK’S MEDIUM TOP—An 
important strain with refined medium length 
top which is most desirable for cool sea- 
son growing. Roots are olive shape, uni- 
form, smooth; with excellent crisp, white 
fine quality flesh; color is brilliant scarlet. 
SPARKLER WHITE TIP or EARLY SCARLET 
TURNIP WHITE TIP—Popular in home and 
market gardens, Tops are small, roots are 
round to oblate, smooth, of fine quality; 
color, upper portion scarlet, lower third 
white, 
STRASBOURG or ST. LOUIS WHITE SUM- 
MER—Well known summer radish adapted 
to growing in hot weather. Roots are 5 
inches long, broad shouldered, entirely 
white, smooth, with firm, crisp flesh. 
RHUBARB 
VICTORIA—The standard main crop variety, 
producing a great many long, thick, tender 
stalks, crimson shading to green, pleasant, 
tart flavor, 
SALSIFY 
The flavor of the roots of Salsify has earned it 
the name of “‘vegetable oyster.’? The roots can 
stand freezing and therefore, may be harvested 
in the fall or throughout the winter. Roots are 
boiled in preparation for the table. 
Sow the seed in the early spring in 18 inch rows 
and thin the plants to stand 4 or 5 inches apart 
in the row. A deep, rich soil, well prepared, is 
desirable. 
MAMMOTH SANDWICH ISLAND—Produces 
large, uniform, smooth, high quality, 
creamy white roots. The standard variety 
for home and market gardeners and ship- 
pers. 
SPINACH 
BLOOMSDALE DARK GREEN—The leading 
all around variety; extensively used for 
shipping, local market, and for canning and 
freezing. Plants are vigorous, upright, com- 
pact; leaves are medium large, savoyed, 
rounded, rich dark green. 
BLOOMSDALE LONG STANDING — Similar 
in appearance to other Bloomsdale strains, 
a few days later, but will stand from a 
week to ten days longer before forming 
seed stalks, which makes it better for late 
spring or summer crop and for over-win- 
tering. 
GIANT NOBEL—Outstanding variety of the 
giant thick smooth-leaved group. Early, 
slow to bolt, Plants are large and spread- 
ing, leaves are very large, broad arrow 
shape, tender, curled in early stages, bright 
green, 
NEW ZEALAND—A distinct sort, not a true 
spinach, It will thrive on poor soil or in 
extreme hot weather not suitable for ordi- 
nary spinach, Leaves should be plucked in- 
dividually thus permitting continued pro- 
duction. Seed somewhat difficult to germi- 
nate, Plants are tall, spreading, and bush- 
like; plant in 3-foot rows. Leaves are small, 
thick, fleshy, pointed, deep green; of fine 
spinach flavor. 
OLD DOMINION, Blight Resistant—Resistant 
to mosaic and somewhat longer standing 
than Virginia Savoy, replaces Bloomsdale 
where blight or mosaic is a factor. Plants 
are similar to Bloomsdale, except slightly 
smoother appearance, and aé little flatter 
spreading growth, 
VIKING or HEAVY PACK or NORTHLAND— 
Known for its large, leathery dark green 
leaves and heavy production. Very similar 
to Giant Nobel but slightly darker. Plants are 
hardy, vigorous, spreading, but with short 
petioles, 
VIRGINIA SAVOY or BLOOMSDALE BLIGHT 
RESISTANT — Valuable for fall planting 
when blight mosaic is most severe. Grows 
and matures a crop in the fall when other 
varieties fail, but in spring bolts to seed 
quickly, Plants are fairly upright tending 
to hold leaves off ground, Leaves are simi- 
lar to Bloomsdale. 
VIROFLAY—A very large, medium early, 
smooth-leaved spinach, not long-standing. 
Extensively used for the West Coast can- 
ning crop producing a _ characteristically 
lighter green product. 
SQUASH 
Summer Varieties 
COCOZELLE, LONG—A bush type summer 
squash, delicious when eaten in immature 
stage. Fruit is dark green when immature, 
changing to striped dark green and yellow 
at maturity; shape, cylindrical and straight, 
with ‘smooth surface, Flesh is greenish 
white, of fine flavor. 
=SARLY PROLIFIC STRAIGHTNECK — Valu- 
able market and shipping bush squash. A 
good producer, should be harvested very 
young; fruit is 12 inches long, 3¥2 inches 
in diameter when mature, smaller toward 
stem end; clear yellow color, Flesh is 
white, fine grained, delicately flavored, 
EARLY SUMMER CROOKNECK—The most 
widely used of the summer squashes. 
Yields profusely on a bush type vine, Fruit 
is 10 inches long and 3l% inches in diame- 
ter when mature; small crooked neck. Skin 
light yellow when in young edible stage, 
becoming orange and warted. Flesh is 
creamy white, fine textured, noted for fine 
quality. 
EARLY WHITE BUSH SCALLOP or PATTY 
PAN — Still the leading white summer 
squash, Fruit used when immature (about 
3 inches by 8 inches in size), General shape 
round with scalloped edges, flattened; white 
in color, Flesh is white, fine grained, and 
well flavored when young. 
WOODS PROLIFIC—Characteristically vari- 
able in uniformity. Fruit generally cream 
to white like Bush Scallop, with occasional 
green striped fruit with little to no scal- 
loping, Flesh is white, solid, fine grained. 
ZUCCHINI, BLACK — A small, attractive, 
Italian Marrow iype, Delicious when har- 
vested immature, The contrast between the 
dark green outer color and pure white flesh 
is very appealing. Mature fruits smooth, 
cylindrical, entirely dark green, about 12 
inches long and 4 inches in diameter, Flesh 
is white, of fine quality and flavor. 
ZUCCHINI, GRAY GREEN—Similar to Zuc- 
chini Black except fruit is slightly smaller 
and mottled gray-green. Use when young 
and tender. Mature fruits 12 inches long and 
4 inches in diameter, almost cylindrical. 
Flesh-white, of fine quality. 
Fall and Winter Varieties i 
BANANA, PINK—A fine flavored squash, 
limited in use because of its soft shell and 
poor keeping qualities. Fruit is 20 inches 
long and 6 inches in diameter, cylindrical; 
skin grayish green, turning pink at ma- 
seen flesh is light orange, thick, delicious 
avor, 
BUTTERCUP — A late variety with good 
keeping ability, Very good for baking, Fruit 
is 7 inches in diameter, 4 inches deep, 
weight 3 to 4 pounds, Color, grayish-green, 
blossom scar prominent. Flesh is thick, 
orange, dry, sweet. 
BUTTERNUT — A winter variety, excellent 
for pies, boiling or baking. Fruit is elon- 
gated pear shape; 8 to 10 inches long, 
weight 2¥2 to 4 pounds, Color, yellowish- 
cream, Smooth, hard skin, good keeper. 
Flesh is solid, rich yellow, dry, sweet. 
SPINACH TRIALS AT KEYSTONE VALLEY FARM 
99) 
Spinach 
Best crops of Spinach are obtained during 
the shorter day length and cooler portions 
of the growing season. In cooler sections of 
the country this will be the early spring and 
late summer; in the warmer sections, Spin- 
ach can be planted in the very early spring, 
the late summer for fall harvest, and fall for 
overwintering. Ample moisture and very 
fertile soil are required. The further appli- 
cation of fertilizer both when planting and 
as sidedressing will help greatly. 
Sow the seed in 12 inch rows, | inch deep. 
Thin the young plants to stand 5 to 6 inches 
apart in the row. 
