42 
J. STECKLER SEED CO., LTD., ALMANAC AND 
Trocadero. 
TROCADERO.—This 
is a fine forcing 
variety for cold-frames during winter 
months, as it produces heads of very large 
size, often ten to twelve inches across, and 
succeeds better in a cooler temperature 
than most forcing strains. The large 
heads are beautifully blanched and of 
superior quality. It heads well also in the 
open ground during cool weather of spring 
and fall, and is very popular in the South 
to grow for shipping North. 
EABLY CABBAGE OR WHITE BUT- 
TER.—An early variety, forming a_. solid 
head, but not quite so large as some 
others. It is the best kind for family use, 
to sow during fall and early spring, as it 
is early and of good flavor. 
| 
MAXIMUM OR IMMENSITY.—A _ very 
large variety, one of the largest of the 
cabbage sorts. It is especially adapted for 
planting in the fall and winter, and makes 
a fine, tender, buttery head. A number of 
our best local market gardeners have been 
growing it and find it unsurpassed for a 
fine, heavy shipping variety. 
DRUMBEAD CABBAGE.—An_ excellent 
spring variety, forming large heads, the 
outer leaves curled. 
GRAND RAPIDS.—This superb Lettuce 
is especially adapted to greenhouse cul- 
ture in winter; also a good Lettuce to sow 
outside early in the spring for family use. 
Very beautiful in appearance. Of rapid, 
upright growth, and may therefore be 
planted quite close; and not liable to rot; 
retains its freshness a long time after 
being cut, hence much sought after by 
dealers and shippers. Quality the best. 
PRIZE HEAD.—One of the finest varie- 
ties ever introduced, forming a very large 
head, but not a solid one; the leaves are 
slightly tinged with brown, and is remark- 
able for its crispness and delicacy of 
flavor; is well adapted for either forcing 
or out-door culture. 
CALIFORNIA.—Very large; soild heads; 
inside very white. 
MELON—Musk or Canteloupe. 
For Price List See Red Pages in Back of Book. 
Melon (Fr.), Melone (Ger.), Melon (Sp.), Popone (Ital.) 
CULTURE. 
Melons require a rich sandy loam. If the ground is not rich enough a 
couple of shovels full of rotten manure should be mixed into each hill, which ought to be 
from five to six feet apart; drop ten to twelve seeds, and when the plants have two or 
three rough leaves, thin out to three or four plants. 
Pinch the ends of the plants to 
induce early fruiting. Canteloupes are cultivated very extensively in the neighborhood of 
New Orleans; 
the quality is very fine and far superior to those raised in the North. 
Some gardeners plant during February and cover with boxes, the same as described for 
Cucumbers. 
One ounce to 100 hills; 1%, pounds per acre. 
Hoodoo. 
HOODOO.—This melon is of recent in- 
troduction. It is the same size through 
from top to bottom as the Rockyford 
Cantaloupe. It is slightly flattened from 
stem to blossom end. The netting is well 
developed and covers the ribs completely. 
The space between the ribs is not netted 
When Melons are ripening, too much rain will impair the flavor of the fruit. 
but is quite narrow. The rind is tough. 
Melon salmon colored and grained the same 
as the Rockyford Cantaloupe. The flavor 
is pleasant. 
OSAGE.—This variety has secured a 
quick and wonderful reputation from its 
peculiar luscious, spicy flavor and good 
shipping qualities. It is of egg shape, skin 
very thin, of dark green color, and slightly 
netted; the fiesh is of salmon color, remark- 
ably sweet, and a great point of merit is, 
that no matter what size the melons are, 
they are always sweet and delicious. It is 
very productive, a good keeper, and will 
stand shipping better than any other sort. 
PERSIAN OR CASSABA.—A great acqui- 
sition, and destined to become a standard 
vegetable just as much so as potatoes or 
onions. The seed should be sown late in 
the spring, after all danger‘of frost is over 
on moist sandy loam. Do not pick until 
the light streaks become quite yellow. 
Stow away so they do not touch each other 
in a cool,-dark place. When the rind be- 
comes slightly softened and moist they are 
ready to eat. 
Steckler’s Seeds Are Best—Best Seeds Always Grow. 
