38 WM. ELLIOTT & SONS’ GENERAL 
MELON, WATER—Continued. 
Ruby Gold Water Melon. Delicious flavor. 
juciest melons ever grown. Per pkt., 5 cts.; 0z., 
10 cts.;  Ib., 20 cts.; lb., 60 cts. 
Green and Gold Water Melon. The flesh is a beauti- 
ful golden orange color, and in flavor is said to 
surpass any of the red-fleshed sorts. Per pkt., 5 
cts.; 0z., 10 cts.; % lb., 20 cts.; lb., 60 cts. 
Mammoth Ironclad. A large, fine melon of excellent 
quality and good flavor; flesh of a dainty red color, 
and more chrystaline than the Cuban Queen; a 
splendid keeper and shipper. Per pkt., 5 cts ; 0z., 
10 cts.; % 1b., 20 cts ; lb., 60 cts 
Mountain Sweet. An old favorite; form rather long, 
color dark green; seeds dark; a very solid melon, 
sweet and crisp; a safe variety for northern grow- 
ing. Per pkt., 5 cts.; oz., 10 cts.;°% 1b, 20 cts.: 
One of the 
1b., 60 cts. 
MOUNTAIN SWEET. 
Cuban Queen. One of the best varieties, of round shape 
and large size; flesh bright red, very crisp, delicate 
and sweet; color green, with indistinct stripes. 
Per’ pkt:,"0) cts:*0z-;/10* ctss:' 4b. -20Ncts:; 1b., 
60 cts. 
Phinney’s Early Oval. Very early and sweet; flesh 
deep red. Per pkt., 5 cts:; oz., 10 cts.; % 1b., 20 
cts.; lb., 60 cts. 
Black Spanish. Round, very dark green, with scarlet 
flesh and black seeds; very thin rind; rather 
smaller than the other sorts; of delicious flavor 
and very sweet. Per pkt., 5 cts ; oz., 10 cts.; 4 
lb:,20'cts.;. lb., 60'cts. 
Scaly Bark. A very large, oblong variety, with a dark, 
.tough rind, which has a peculiar scaly appearance, 
crimson flesh. very solid, remarkably sweet and 
free from fiber. Per pkt., 5 cts.; oz.,.10 cts.; % Ib., 
20 cts.; lb , 60 cts. 
Southern Rattlesnake, or Gypsy. A very large, striped 
variety of oblong shape; flesh scarlet and of su- 
perior quality. Per pkt., 5 cts.;o0z., 10 cts.; 14 Ib., 
20 cts.; lb., 60 cts. 
The Boss. This new melon has a very dark skin, 
slightly ribbed, and is long in shape. It is very 
heavy for its size, which, however, is not large; 
flesh solid, red and sugary. By many this melon 
is very highly esteemed. Per pkt., 5 cts.; oz., 10 
cts.; 4 lb., 20 cts.; lb., 60 cts. 
Pride of Georgia. A new Southern variety, with a hard 
rind, which makes it valuable for shipping; melons 
round, striped light and dark green ; uniformly of 
fair market size; flesh hright red. Ripens up well, 
and is of excellent quality. Per pkt , 5 cts.; oz., 10 
cts.; % lb., 20 cts.; lb , 60 cts. 
Mountain Sprout. A large, long variety, striped skin, 
flesh red of superior quality. Per pkt., 5 cts.; 0z., 
10 cts.; &% 1b., 20 cts.; 1b., 60 cts. 
CATALOGUE FOR 1894. 
MELON, WATER—Continued. 
KOLB GEM. 
Kolb Gem, or American Champion. The skin of this- 
variety is dark green, marbled with lighter shades; 
shape slightly oval; size large and remarkably 
uniform; rind very thin, yet so remarkably firm 
and tenacious that it bears transportation without. 
breakage and injury; flesh tender, melting, and of 
unsurpassed quality. Per pkt., 5 cts.; oz., 10 cts.; 
14 |b., 20 cts.; 1b , 60 cts. 
Ice Cream. White seeded. Fruit round, of medium 
size, skin pale green, flesh scarlet, crisp and deli- 
cious. Per pkt., 5cts.; oz., 10 cts.;  Ib., 20 cts.; 
lb., 60 cis. 
Dark Icing. The flavor of this variety cannot be ex- 
celled. It is very solid, rind very thin, and highly 
prized as a shipper; seed white. Per pkt., 5 cts.;. 
oz., 10 cts.; \% 1b., 20 cts.; Ib., 60 cts. 
Citron for Preserving. Is used for preserves only: is 
very hardy and productive. Per pkt., 5 cts.; oz.,. 
10 cts.; % 1b., 20 cts.; Ib., 60 cts. 
MUSHROOM SPAWN. 
Ten pounds will spawn about ro feet square. 
Mushroom beds may be made in a warm, dry cellar or 
in any building where the frost does not penetrate, and 
in the open air during the summer and fall months. 
Having procured the Spawn, the next thing to be attended 
to is to make preparation for the beds. About a fort- 
night or three weeks before the beds are to be made, col- 
lect a quantity of fresh horse manure, without the straw; 
place it in a heap under cover, and as it heats, keep turn- 
ing it over once or twice a week, until the fiery heat has 
been exhausted, which will require from ten to fourteen 
days’time. When the manure is in a condition to be made 
