



MUSKMELON — Rocky Ford 



WATERMELON-Dixie Queen 



dfie^ Old 9^aAdejn£Ji dcu^ 

 — aUul CANTELOUPE 



Nothing is more delicious than a sweet, ripe 

 melon that is "just right" for eating. You 

 can't get them at the store, because melons 

 shipped for the markets are usually gathered 

 too immature, and the chill of refrigerator 

 cars make it impossible for the natural 

 flavor to develop. 



Even when you grow melons in your own 

 garden you must watch for the proper time 

 to gather them. The signs that tell on experi- 

 enced eye when a melon is "ready" are rather 

 difficult to describe, but can be recognized 

 with a little practice. 



First, examine the stem ends of the fruit. 

 If no cracks appear around the stem union, 

 the fruit is too immature to gather. Wait 

 until cracks show all around the stem and 



the fruit has a certain color and a sort of 

 "glisten" that you'll come to recognize. 

 Don't let the fruit ripen too fully on the vine, 

 as this impairs the flavor. 

 After gathering, keep the melons in a warm 



place for 



day 



two before eati 



you'll have wonderful "just right" fruit. 



—aUut ONIONS 



Wherever possible, onions should be grown 

 from seed, because this method produces a 

 much better quality of onion. 

 Dry onions, produced from sets, ore us'jolly 

 of rather poor quality, and don't keep well. 

 Green, or bunching onions, can be grown 

 from sets or multiplier bulbs, and the home 

 gardener generally uses sets for the earliest 

 green onions. However, better quality is 

 gained when onions are grown from seed. 

 Onions need well-drained, rich soil. 



r 



ONION— Yell 



LETTUCE— New 



rk, Wond 

 ful or Los 

 Angeles 



l'^ 



ENDIVE— Green Curled Ruffec 



