JJependable Vegetable Seeds 
MUSKMELON 
Romaine 
Cos or 
Celery 
Lettuce 
Green Fleshed 
Varieties 
Extra Early Citron 
or Early Nutmeg. 
Fruits are round, 0 to 8 
inches in diameter, rib¬ 
bed and netted. Flesh 
is thick and pale green 
in color, very sweet. 
Extra Early Hacken¬ 
sack. Fruit weighs four 
to six pounds each. The 
melons are round, heavi¬ 
ly ribbed; skin is green 
and thickly netted; flesh 
is light green, of delic¬ 
ious flavor, rich and sug¬ 
ary. The earliest of all 
large netted melons. 
Rocky Ford Netted 
Rock 
No melon has ever been 
so popular in the large 
city markets and has 
sold so readily at such 
high prices as the Rocky 
Ford. The vines are ex¬ 
ceedingly healthy and 
vigorous, bearing an a- 
bundant supply of fruit 
during the entire season. 
The melon when ripe 
should have a 
silver colored 
lace-like veiling, 
making it very 
attractive in ap¬ 
pearance. The 
green flesh is very deep, very solid, yet so sweet and 
melting as to be eaten close to the rind. The seed cavity 
is very small. The average weight is about one and one 
half pounds. 
Red or Salmon Fleshed Varieties 
Osage or Miller’s Cream. Fruit medium sized, 
oval, slightly ribbed, dark green in color, banded with 
lighter streaks, covered more or less with shallow netting. 
The flesh is deep salmon color and very thick, there be¬ 
ing but a slight cavity in the center of even the largest 
fruit, and of exceptionally fine quality. 
Paul Rose or Petoskey. 
Fruit oval, about five inches 
in diameter, shape and 
general appearance similar 
to the Netted Gem. Of a 
light green or faint 
golden hue when fully 
ripe. Firm flesh; a rich 
orange red like the 
Osage, but even 
sweeter and higher 
flavored; ripens close 
down to the rind, 
with small seed 
cavity. 
Sugar Rock- 
Honey Rock 
An excellent home gar¬ 
den variety. Thick 
orangeflesh, sweet and 
juicy. Oval fruits, not 
ribbed medium size. 
Rocky Ford Cantaloupe 
Tip Top. A large size late melon, varying in shape 
from round to slightly oblong. Pale green skin is distinct¬ 
ly ribbed and somewhat netted. The salmon flesh is sweet 
and spicy. 
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