One ounce to 
25 hills 
There are two distinct types. 
SQUASH 
The Summer varieties are cultivated for the tender young fruits which 
38 to 4 pound 
to the acre 
are used in the green or growing stage during the Summer months. The Winter Squashes produce larger 
hard-shelled fruits, which are gathered in the Fall before frost, and stored in a warm, dry place for 
Winter use. 
Be sure and leave part of the stem attached to the fruits. 
EARLY SUMMER VARIETIES 
EARLY SUMMER CROOKNECK — Very early, me- 
dium size, about 15 inches long and matures in 
70 days. Flesh has a deep Golden Yellow color, 
is dry and of most agreeable flavor. 60 days. 
Pkt 10c. Oz 25c. % Ib T5e. Lb $2.25. 
GIANT SUMMER STRAIGHTNECK — The same as 
the Early Summer Crookneck, but with a straight 
neck, Golden Orange, warted fruits 18 inches long. 
Of the finest quality and very popular because it 
is easy to prepare for cooking. 55 days. 
Pkt 10c. Oz 25c. \% Ib Tide. Lb $2.25. 
BLACK ZUCCHINI or Dark Green Italian — Fruits 
are 12 inches long, 5 inches thick. Very tender, 
fine when boiled or cut and fried in butter, also 
delicious when baked with strips of bacon. 55 
days. Pkt 10c. Oz 30c. % Ib 95c. Lb $3.00. 
EARLY WHITE BUSH — The fruit is a beautiful 
waxy white of superior quality, somewhat flat- 
tened, scalloped along the edge and of medium 
size. It has a lasting delicious sweetness. 55 
days. Pkt 10c. Oz 25ce. %4 Ib 75e. Lb $2.50. 
CASERTA (New) All-American 
Gold Medal Winner 
ts a New Vegetable, Marrow Type. Is easy to 
grow, plants erect and runnerless, matures early, 
and very prolific. Thirty fruits per plant is not 
unusual. Caserta has a great eye appeal with its 
long cylindrical shape, its light glossy Green skin 
with broken stripes of dull very dark green. Pleas- 
ing to the taste, excellent flavor and good flesh 
texture that makes a flavorful, attractive dish. 60 
% Ib $1.00. 
days. Pkt 1l5ec. Oz 35e. Lb $3.25. 
FALL or WINTER VARIETIES 
UCONN (New) All-American 
Gold Medal Winner 
Is a green fruited, bush type, very early and a 
heavy bearer. The immature fruits can be picked 
during the first part of the growing season and 
served as a delicious vegetable, by boiling whole. 
Those which set later may be left on the vine until 
frost and used as a Winter Squash. The plant oc- 
cupies only a space about 3’x3’, therefore ideal for 
home gardens. Easily cultivated. 75 days. 
Pkt L5c. Oz 35e. % Ib $5c. Lb $3.00. 
BUTTERCUP — The Squashes weigh between 3 and 
5 pound with thin, tough, Green skin. Deep 
rich Orange flesh. It is a good keeper. This is 
just about the best Squash we have ever tasted. 
110 days. Pkt 15c. Oz 30c. ™% Ib S5e. Lb $2.75. 
DELICIOUS — This Squash is more delicious than 
the Hubbard. The skin is Green, weighing 5 to 10 
pounds. The flesh is thick, bright Yellow, fine 
grained and of splendid quality. It cannot be ex- 
celled. 110 days. Pkt 10c. Oz 30c. 4% Ib 85ec. Lb $2.75. 
TABLE QUEEN — Acorn or Des Moines — Cut in 
half and baked for 20 minutes, it will give you a 
delicious meal; also fine for pies. The fruits are 
a nice size, 6 to 7 inches long and 4 to 5 inches 
in diameter. The shell is hard and smooth, so 
they keep well. The color is dark Green, acorn 
shaped, makes an ideal individual squash. 80 days. 
Pkt 10ec. Oz 30c. ™% Ib SSe. Lb $2.75. 
SPAGHETTI or NOODLE — A most unusual Squash 
with creamy white fruits 8 inches long and 5 
inches in diameter. When mature boil whole for 
30 minutes, not longer. Cut open, remove the 
seed core and season the flesh that appears as 
tightly wound spaghetti, with salt and butter. 
Easily stored for winter use. 
Pkt 10e. Oz 25c. \% Ib 75ec. Lb $2.25. 
1 oz. for 
100 feet of drill 
Summer crop sow September sit: 
without shooting to seed. 
NOBEL or GIANT THICK LEAVED — This variety 
grows quickly and is one of the heaviest pro- 
ducers, with thick, dark Green leaves of: large 
size, smooth, crisp, tender and delicious flavor. 
45 days. Pkt 10c. Oz 20c. % Ib 45c. Lb $1.10. 
KING OF DENMARK —Its principal advantage is 
that it stands two weeks longer before running 
to seed than any other variety. The leaves are 
large, rounded and deep Green in color. 48 days. 
Pkt 10c. Oz 20c. %4 Ib 45c. Lb $1.10. 
BLOOMSDALE SAVOY LEAVED — The best savoy 
leaved type, with thick, heavily crumpled leaves. 
A perfectly hardy variety; sow in early Spring. 
40 days. Pkt 10c. Oz 20c. %4 Ib 45c. Lb $1.10 
SPINACH 
Sow early in the Spring and make succession sowing every ten days until the end of May. For late 
Squash — True or Improved Hubbard 
TRUE or IMPROVED HUBBARD —The old and 
popular favorite. Always richly flavored. Very 
productive. Of dark bluish Green color, weigh- 
ing often 10 to 25 pounds each. Properly stored 
it may be kept from September to May. 110 days. 
Pkt 10c. Oz 30c. ™%4 Ib SOc. Lb $2.50. 
RED or GOLDEN HUBBARD — Almost identical to 
the Warted Hubbard. The heavily warted skin is 
of a rich Orange Yellow, turning to deep Salmon 
Red when ripened and of fine quality. 110 days. 
Pkt 10c. Oz 30c. % Ib 8Oc. Lb $2.50. 
WARTED HUBBARD —It is similar in size and 
quality to the True Hubbard. The large, dark 
Olive-Green fruits are rather more heavily wart- 
ed. An excellent keeper and of splendid quality. 
120 days. Pkt 10c. Oz 30c. \% Ib 80c. Lb $2.50. 
10 to 12 pounds 
per acre 
No Spinach except the New Zealand will stand July and August heat 
LONG STANDING — The best variety for family 
use, as it remains in good condition longer with- 
out running to seed than the round leaved sorts. 
Thick, well-flavored leaves. 45 days. 
Pkt 10c. Oz 20c. % Ib 45ec. Lb $1.10. 
NEW ZEALAND HOT WEATHER or EVERLAST- 
ING SPINACH — Resists heat and produces an 
abundance of fleshy, brittle green leaves and 
young stem tips that can be picked repeatedly 
all during the Summer and Fall. Plants attain a 
spread of 4 ft. when fully grown and thrive in 
any good soil in a warm location. One sowing 
will do for the season. It is not hardy so cannot 
stand frost. Seed should be soaked before plant- 
ing. 70 days. Pkt 10c. Oz 35ce. \% Ib $1.00. 
TAMPALA — A NEW VEGETABLE 
‘“Withstands Hot Weather” 
It is a new delicious green vegetable, the leaves of which are cooked, prepared and served like spinach, 
but we consider it far better than spinach. Tampala is so different in flavor to other vegetables used 
as “greens.” It retains its tenderness for a longer time, has a flavor all its own. A pleasing change from 
all other greens. It does well in hot weather and will keep on producing all Summer. 
ask for Free Recipes and Cooking Instructions. 
When ordering 
%oz 45e. % oz 75e. 
41 
Pkt 15e. 2 pkts for 25ce. 
