Cole's garden annual . sperfectly good throughout the winter; boilsor bakes very dry, and is esteemed by manyto be as good baked as the Sweet pkt. 5 cts., oz. 10 cts., V4 lb. 35 cts.,lb. $ , or PIKES PEAK. The shell is palegreen in color, very hard and flinty. Theflesh is solid and thick, orange in color, be-ing dry and rich. The squashes range fromeight to eleven pounds. The vine is vig-orous and hardy. In its keeping qualitiesIt excels all, constantly improving in flavorand quality until the very last. Per cts., oz. 10 cts., i/i lb. 30 cts., lb. $ FOBDHOOK.
Cole's garden annual . sperfectly good throughout the winter; boilsor bakes very dry, and is esteemed by manyto be as good baked as the Sweet pkt. 5 cts., oz. 10 cts., V4 lb. 35 cts.,lb. $ , or PIKES PEAK. The shell is palegreen in color, very hard and flinty. Theflesh is solid and thick, orange in color, be-ing dry and rich. The squashes range fromeight to eleven pounds. The vine is vig-orous and hardy. In its keeping qualitiesIt excels all, constantly improving in flavorand quality until the very last. Per cts., oz. 10 cts., i/i lb. 30 cts., lb. $ FOBDHOOK. A fine variety for family flesh is dry and sweet, and the best inquality of all winter squashes. Placed in acool, dry room, keeps in perfect conditionthroughout the winter and spring. Maturesearly, and is everywhere a sure meat is very thick, and seed cavitysmall. Another feature is that the greensquashes can be used at any stage of theirgrowth. Per pkt. 5 cts., oz. 10 cts., ^ lb. $ Warted Hubbard Squasli WABTED HUBBABD. Tliis Squash is con-sidered the best strain of Hubbard. It com-bines the fine points of the original strainwith larger size, harder shell, improvedquality, thicker flesh, finer color, strongerconstitution. In short it is unapproach-able as a winter Squash. The color is al-most black, all looking alike, and with adense covering of knots—hence the nameof Warted. Their handsome appearanceappeals strongly to customers. Per cts., oz. 10 cts., Vi lb. 35 cts., lb. $ THE FAXOir. A distinctive feature of thisSquash is, when ripe they vary in color,some being a pale yellow, while others aremottled green. The flesh is a deep orangeyellow, seed cavity very small, shell thin,but squashes are hard and solid. It is oneof the best squashes ever tasted, sweet anddry, and for squash pies it must be triedto be appreciated. It matures early and isone of the best wanter squashes, being avery late keeper. It is the only squash thate
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Keywords: ., bookauthorhenryggi, bookcentury1900, bookdecade1910, bookyear1919
