Cole's garden annual . red; keeps perfectly goodthroughout the winter; boils or bakes very dry,and is esteemed by many to be as good baked asthe Sweet Potato. Per pkt. 5 cts., oz. 10 cts., ^lb. 25 ct^., lb. 75 cts. SIBLEY, or PIKES PEAK. The shellis pale green in color, very hard and flinty. Theflesh is solid and thick, orange in color, being dryand rich. The squashes range from eight to elevenpounds. The vine is vigorous and hardy. In itskeeping qualities it excels all, constantly improv-ing in flavor and quality until the very last. Perpkt. 5 cts., oz. 10 cts., 14 lb. 30 cts., lb. $ FOR
Cole's garden annual . red; keeps perfectly goodthroughout the winter; boils or bakes very dry,and is esteemed by many to be as good baked asthe Sweet Potato. Per pkt. 5 cts., oz. 10 cts., ^lb. 25 ct^., lb. 75 cts. SIBLEY, or PIKES PEAK. The shellis pale green in color, very hard and flinty. Theflesh is solid and thick, orange in color, being dryand rich. The squashes range from eight to elevenpounds. The vine is vigorous and hardy. In itskeeping qualities it excels all, constantly improv-ing in flavor and quality until the very last. Perpkt. 5 cts., oz. 10 cts., 14 lb. 30 cts., lb. $ FORDHOOK. A fine variety for family-use. The flesh is dry and sweet, and the best inquality of all winter squashes. Placed in a cool,dry room, keeps in perfect condition throughoutthe winter and spring. Matures early, and is ev-erywhere a sure cropper. The meat is very thick,and seed cavity small. Another feature is that thegreen squashes can be used at any stage of theirgrowth. Per pkt. 5 cts., oz. 10 cts., ^ lb. 25 Warted Hubbard Squash WARTED HUBBARD. This Squash isconsidered the best strain of Hubbard. It com-bines the fine points of the original strain withlarger size, harder shell, improved quality, thick-er flesh, finer color, stronger constitution. Inshort it is unapproachable as a winter Squash. Thecolor is almost black, all looking alike, and witha dense covering of knots—hence the name ofWarted. Their handsome appearance appealsstrongly to customers. Per pkt. 5 cts., oz. 10 cts.,% lb. 30 cts., lb. $ THE FAXON. A distinctive feature ofthis Squash is, when ripe they vary in color, somebeing a pale yellow, while others are mottledgreen. The fiesh is a deep orange yellow, seedcavitj very small, shell thin, but squashes arehard and solid. It is one of the best squashes evertasted, sweet and dry, and for squash pies it mustbe tried to be appreciated. It matures early andis one of the best •^dnter squashes, being a verylate keeper. It is the only squash that eve
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Keywords: ., bookauthorhenryggi, bookcentury1900, bookdecade1900, bookyear1906
