■M 



BAHbTrMORE. MP.etf 



WATERMELON 



— C Q^N T i IM U E P. 





FAVORITE WATERMELON 



TRIUMPH WATERMELOX (Girardeau's Mouster).— 



This Melon is claimed to produce the larg-est Melons that 

 have ever been grown. It has given great satisfaction to all 

 large truckers who have used it; they pronounce it to be a 

 very profitable Melon to grow. An excellent shipper and a 

 splendid seller; has deep green color, containing beautiful, 

 bright crimson flesh of delicious flavor, which makes it a 

 quick and profitable seller. The rind is so thin and strong that 

 growers have very few to break in shipping, consequently lit- 

 tle loss. "We secured our stock seed from the originator, and 

 can give you the same, which has been most carefully grown 

 especially for us. Plct., 5c. Oz., 10c. 1/4 LI>., 15e. 



MELON.— It is one 

 use or private market. 



4/ 



of the 



MPROVED FLORIDA FAVOR- 

 WATERMELON. — Numerous 

 new varieties of Watermelon are be- 

 ing continually placfed before the 

 public, but after carefully testing 

 most of them we find none have so 

 great a number of excellent qualities 

 as our stock of the famous Florida 

 Favorite Melon. It can be grown 

 successfully much farther North 

 than most any other variety; it la 

 handsome in appearance, attaining 

 an enormous size. The flesh Is a 

 beautiful clear crimson, extending to 

 the rind. The rind is tough, making 

 it an excellent shipper. It is beauti- 

 fully striped light and dark green, 

 and a very large yielder. The shape 

 is oblong, the flavor is sweet and 

 melting, making it one of the best in 

 cultivation, both for home-garden 

 and large growers. 

 Pkt., .50. Oz., 10c. 1/4 Lb., 15c. 



.- 1/2 Ll>., 25c. Lto.. 40c. 

 5 Lbs., .$1.75. 



1/2 Lb., 30c. Lb., 50c. 



Lbs., iga.OO. 



Mushroom Spawn. 



BOLQIANO'S RELIABLE ENGLISH MILLTRACK. 



THE PKOPEK CULTURE OF MUSHROOM. 



MAT be grown in cellars, under benches of greenhouses, 

 or in sheds, wherever the temperature of 50 degrees can 

 be kept up through the Winter. The beds should be 

 made from November to February, according to the time the 

 Mushrooms are wanted, and it requires about two montlis 

 for them to begin bearing. Secure fresh horse dung, free 

 from straw and litter, and mix an equal bulk of loam from 

 an old pasture with it. Keep this under cover, taking care to 

 turn it every day to prevent heating, until the pile is large 

 enough to make a bed of the required size. Three or four 

 feet wide, eight inches deep, and any length desired, are the 

 proper proportions for a bed; but these may be varied. Pre- 

 pare the mixture of loam and manure, making the bed in lay- 

 ers, and pounding down each with the back of the spade. 

 Leave this to heat through for a few days, and as soon as 

 the heat subsides to 90 degrees, make holes in the spawn two 

 or three inches in diameter; fill up the holes with the com- 

 post, and at the expiration of a week or ten days the spawn 

 will have thoroughly diffused itself through the bed. Spread 

 a layer of fresh soil over the heap to the depth of two inches, 

 and cover with three or four inches of hay, straw or litter. 

 Examine the bed often to see that it does not get dry. Take 

 special care, however, when water is given, that it be at a 

 temperature of about 106 degrees. From experience with 

 French and English Spawn, we find there is an important 

 difference between them. If the manure bed is in proper con- 

 dition, the French Spawn will take hold and grow fully as 

 well as the English; but if the bed is not in the right state. 

 It will often rot. The English Spawn, on the contrary, after 

 starting a little, will remain in a comparatively dormant 

 state for a long time without losing its vitality. It is well to 

 keep these points in mind in ordering Spawn. 



ENGLISH. 



Pownrt 10c. 



100 PoniKls .158.00 



Per Brick 15c. 



(If by mail, n<l«I ))c. per iiomid for postage.) 



Florida, August 20, 1901. 

 The Seed you sent me last Fall I sold, and they ma- 

 tured before Cabbage that I had ready for transplant- 

 ing. When I make an order I generally give your Cata- 

 logue to some of my neighbors. 



R. I. HERNDON. 



KLECKLEY'S SWEET WATER- 



finest of all Watermelons for home 

 But it is not a good shipper, for the 

 fruit is so tender and the rind so brittle that they are apt to 

 split open in transit. The vines are strong and vigorous, and 

 the fruit grows uniformly to quite large size. Oblong in form, 

 the skin is a rich dark green, while the flesh is bright scarlet, 

 ripening close to the skin. It has a large, solid heart, which 

 does not cracli open when ripe. The rich, bright scarlet flesh 

 is crisp, sugary and melting to the highest degree, and en- 

 tirely free from any stringiness. The rich coloring of the 

 flesh, together with its luscious sweetness, combine to make 

 it one of the flnest table Melo,ns in cultivation. 

 Pkt., 5c. Oz., 10c. 1/4 Lb., 15c. 1/2 Lb., 25c. Lb., 50c. 



_ Sssbarcr. 



1 OZ. TO 40 FEET OF DRILL. 10 LBS. TO THE ACRE. 



BOLGIANO'S IMPERIAL 

 DWARF SHORT 



PODDED OKRA. 



THIS, the production of one 

 of our most skilled and en- 

 ergetic market gardeners, 

 outrivals in productiveness and 

 in attractiveness of its fruit and 

 selling qualities all other vari- 

 eties. It has a dwarf, shapely, 

 dense pod of an attractive pea- 

 green color. The flavor is ex- 

 ceptionally rich, and those who 

 have once used our Imperial 

 Okra prefer it to any other va- 

 riety. Our home canners will- 

 ingly paid 20 to 25 cents per box 

 more than any other sorts would 

 bring. It is with pleasure we 

 commend it to our trade, feeling 

 fully assured they will appre- 

 ciate the best Okra for home 

 market and canners. and one 

 which always brings top prices. 

 Pkt., 5c. Oz.. 10c. 2 Ozs.. 15c. 

 Lb., 75c. 5 Lbs., ifS.OO. 

 DTS/^ARF GREEN PROLIFIC DENSITY OKRA, OR 

 ' GUMBO. — This vegetable is too little grown, as its green pods 

 impart fine flavor and consistency to soups and stews, besides 

 being^palatable when stewed and served as a dish of Aspara- 

 guSj/Tods can be easily dried for Winter. Pl^t., 5c. Oz., lOc. 



^4 Lb., 15c. 1/2 Lb., 25c. Lb., 40c. 5 Lbs., .^iLoO. 

 Vw^HITE VELVET OKRA.— This distinct and beautiful new 

 Okra yas originated in Georgia. Pods are much longer than 

 thosy' of any other sort, perfectly smooth, never prickly 

 Id; not ridged or square, as in others. Pkt., 5c. Oz., 10c. 

 L/4 Lb., 15c. 1/2 Lb., 25c. Lb., 40c. 5 Lbs., !pl.5(), 

 PERKINS' MAMMOTH LONG-PODDED OKRA.— This 

 'new Okra was originated by M. B. Perl<ins, a New Jersey 

 trucker, after many years of careful study and selection. 

 Pods shopt out from the stalk within 3 inches of the ground. 

 an4 the whole plant is covered with them to its extreme 

 hel'ght. Pods are an intense green color, 9 to 10 inches long, 

 vmy slim, and do not get hard. It is much sought by canners. 

 Bkt., 5c. Oz., lOc. 2 Ozs., J.'c. 1 /4 LI? . 20c. 1/2 Lb.. .'.Oc. 

 # I,b., 50c. 5 Lbs., .tiS.r.t*. 



P LADY FINGER OKRA.— The plants are uniform in growth, 



' and with their Hibicus-like flowers make a pretty sight. 



The plants produce long, tender pods of fine round form, 



white and smooth. If the pods are used when small, they 



are verv luscious and tender. 



Pkt., 5c. Oz., lOo. 2 Ozs., 15c. 1/4 Lb.. 20c. 1/2 Lb., .{((c, 

 I,b.. .-.Of. 5 L1)S.. .>i52.00. 



1/3 Lb., 40c. 



