earts of ^ v-^^fc^^a^. 

 Gold 



T T -■ n. L f i-. r-vf r-AA A highly rust-resistant and 

 neariS OI VjOia very profitable Melon 

 SUPER-STANDARD 



Days to maturity, 95. This highly flavored Cantaloupe was developed by the late Roland Morrill, a famous 

 Michigan melon-grower. It is called, by some. Improved Hoodoo, but was considered entirely distinct by Mr. 

 Morrill, who claimed that it is the result of an accidental cross between Osage and Netted Gem. It combines the 

 thick, golden flesh of the Osage with the heavy netting and thin rind of the Netted Gem type of Rocky Ford. It is 

 about 25 per cent larger than the standard Rocky Ford type. One of the strongest features which we claim for 

 Hearts of Gold is its very high rust-resistant quality. In our trial-ground this past season it showed far greater 

 resistance than any other variety, and this has been the experience of many others. It is also remarkably hardy 

 and withstands heavier frosts than other varieties. From the standpoint of flavor it is among the most delightful 

 ever produced. As a commercial melon, especially for home markets — private homes and hotels — we most en- 

 thusiastically recommend Hearts of Gold. With proper cultivation it should maintain a picking season for from 

 four to eight weeks. We thoroughly recommend it as a melon which should have a prominent place in the Middle 

 Atlantic States. Price, delivered: Pkt. 10 cts.; oz. 20 cts.; V^lb. 40 cts.; lb. $1.50; 5 lbs. or more, $1.40 per lb. 



Muskmelons for the Roadside Market 



Many melon growers who sell their own product by the roadside utterly fail in their opportunity by oflPering 

 Muskmelons of little or no flavor. This often overlooked matter of flavor is of greater importance with Musk- 

 melons than with almost any other vegetable. Inc.dentally, it is a factor that can usually be controlled. We take 

 this space to mention the two or three important points which must not be overlooked. In the first place, the variety 

 must be considered. The four varieties in our restricted list are all of reasonably high flavor when properly grown. 

 Muskmelons require sweet soil — sandy loam is preferable. If your soil has a tendency to be at ?II sour, give it an 

 application of lime, as you would for beets, carrots, or lettuce. Apply 125 to 150 pounds of potash and 160 pounds 

 or more of phosphoric acid per acre. Keep the vines healthy and green by an application of Bordeaux Mixture 

 about once a week. Begin these applications before there is any sign of blight. 



Half the battle for flavor in Muskmelons is in keeping the disease away from your vines. A Muskmelon taken 

 from a dead vine positively is not worth eating, even though it may look to be in perfect condition. As far as pos- 

 sible, let your melons ripen on the stem. As in most crops, we recommend a rotation. You may find it laborious and 

 a little expensive to keep the flavor in your melons, but you will be fully repaid in the good-will of your customers. 



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