ACORN BRAND GARDEN SEEDS 
7 
WATERMELONS 
Prepare hills 8 to 10 feet apart each way, by thor¬ 
oughly working into the soil an abundance of fertilizer 
or plant food. When the ground is warm, plant 6 to 8 
seeds to the hill, covering one inch. When plants form the 
first pair of leaves, thin to 3 plants to the hill. 
GEORGIA RATTLESNAKE —Medium sized oblong fruits, 
mottled and striped, rind thick and strong. The flesh is 
dark red and of fine flavor. 
GOLDEN HONEY —-Medium size, oblong, rind hard and 
of dark green color. The meat is rich, golden-yellow 
color, crisp and fine flavor. 
HALBERT HONEY —Are quite long with blunt ends. The 
color is deep green. The rind is very thin, the rich, deep 
red, sugary flesh extending to within an inch of the out¬ 
side shell. For home use this is a superb variety. 
IRISH GREY —The sparkling red flesh is very sweet and 
entirely free from hard center or stringiness, the melon is 
uniformly large, oblong. Color of rind, yellowish grey, 
ripens earlier than Tom Watson, and will keep in good con¬ 
dition for a long time after picking. 
KLECKLEY’S SWEET —It is an ideal melon. The melons 
grow very uniformly, about 20 inches long, with dark 
green skin, extremely thin rind, bright scarlet meat and 
solid heart. For the home garden we cannot recommend 
it too highly. 
NEW WONDER —It is a large, long dark melon faint 
stripes making it a quick seller on the market. Flesh red, 
very crisp, solid and early. 
STONE MOUNTAIN —This early melon is becoming more 
popular. It grows very large and is almost round. It is a 
rich dark green in color, has a medium rind, and the flesh 
is an attractive deep red, sweet, with few seeds. 
TOM WATSON —An excellent variety for shipping. Mel¬ 
ons long in shape, 18 to 24 inches, diameter about 10 
inches. The dark green rind is tough and fairly thin. Flesh 
crisp and juicy. 
CITRON —Uniform, round, medium size, used exclusively 
for pickles and preserves. Color, dark green, mottled and 
striped light green. Seeds red. Flesh white; not good to 
eat uncooked. 
Watermelon—oz., IOd; % lb., 30^ 
MUSTARD 
The leaves of mustard make excellent greens of sharp, 
pungent flavor, and are cooked the same as spinach or 
beet leaves. Sow the seed in drills early in the spring 
and at frequent intervals throughout the summer to secure 
a constant supply of fresh greens. Mustard is hardy and 
is easily grown. 
CHINESE —Each plant produces extra-large leaves of 
good substance and of most appetizing pungency. Grown 
in rich soil, the leaves attain 16 to* 20 inches in length; 
of light green color, with large white ribs or leaf stalks. 
GIANT SOUTHERN CURLED— This is the standard 
variety. The leaves, which are beautifully curled, often 
measuring 14 inches, are ready for use about six weeks 
from sowing. 
WHITE MUSTARD —Seed is light yellow. Used princi¬ 
pally for seasoning or grinding to make commercial mus¬ 
tard. 
Mustard—oz., 10 ?; l / 4 lb., 25^ 
OKRA OR GUMBO 
Okra is raised for its pods which are used in soups, 
stows, catsup, and other relishes. They are best when 1 to 3 
inches long. Delay planting till ground is warm. Drop 4 to 5 
seeds to the foot in rows about 2V 2 feet apart and cover 
about an inch deep. Thin to IV 2 feet! in the row and keep 
cultivated. 
DWARF GREEN —Ready for use ten days to two weeks 
earlier than the tall. The plants are of dwarf, stocky 
growth, very prolific. 
PERKIN’S LONG POD —The pods are of deep green 
color and of fine quality, and very prolific. The pods are 
long, and somewhat ribbed or corrugated. 
WHITE VELVET —The pods are large, round and 
smooth, almost pure white, and of excellent quality. The 
plant grows 3 feet high. 
Okra—oz., 10^; y 4 lb., 25^ 
ONIONS 
Onion seed should be sown quite early in the spring 
in rows 3 8 inches apart, covering seed to V 2 inch, and 
as soon as the seedlings are 3 to 4 inches tall they should 
be thinned out to stand 3 to 4 inches apart in the row. 
Several applications of a complete fertilizer scattered on 
both sides of the row and hoed into the soil will insure 
quick growth, larger size, and better onions. Pull when tops 
begin to die down, cure and sell, or store in cool, dry place. 
GIANT YELLOW PRIZETAKER— The flesh is pure 
white, firm and fine-grained, and mild in flavor. It is of 
immense size, measuring 12 to 18 inches in circumfer¬ 
ence. 
LARGE RED WETHERSFIELD— Well flattened, thick 
and grow to a good size. An excellent keeper. 
MAMMOTH SILVER KING —Large, flat and thick, the 
skin is clear white. The flesh is snow white, sweet and 
tender. 
SOUTHPORT LARGE RED GLOBE— Rich, glossy dark 
red, quite uniform in size, splendid keepers. 
SOUTHPORT WHITE GLOBE— Yields abundantly, pro¬ 
duces medium to large, finely shaped, clear white bulbs. 
SWEET SPANISH —White flesh, and extremely mild 
flavor. Will measure 4 to 6 inches in diameter and weigh 
up to 2 pounds. 
WHITE PORTUGAL OR SILVERSKIN— Early-ripen¬ 
ing, good sized, silvery-white color, very mild flavor, and 
extensively grown for pickling. 
YELLOW GLOBE DANVERS— Nearly globe-shaped 
bulbs of pale yellow color; crisp, pure white flesh of mild 
flavor. 
Onions, Yellow and Red—oz., 20^; 
V 4 lb., 65? 
Whites—oz., 25^; % lb., 75^ 
PARSLEY 
Soak seeds a few hours and sow early in spring and con¬ 
tinue until early autumn. Sow in rows 1 to 2 feet apart, 
with a covering of soil not over V 2 inch deep, firmly pressed 
down. When the plants are well up thin to 8 to 12 inches 
apart in the row. When about 3 inches high cut off all the 
leaves; the new growth will be brighter and better curled. 
CHAMPION MOSS CURLED— Extra dark. Leaves are 
crimped and curled, giving a beautiful decorative appear¬ 
ance. 
Parsley—oz., 15^; *4 lb., 35^ 
PARSNIPS 
Sow seed early in the spring before the ground be¬ 
comes too thoroughly dry and warm. The seed is slow to 
germinate. Rows should be 2 to 2% feet apart. Thin 
out plants to 5 to 6 inches apart. Rich deep soil needed 
for best results, with abundant moisture. 
HOLLOW CROWN —The skin is smooth and white, and 
flesh tender. The roots grow 18 to 2D inches long, but 
first 8 inches from the top is the best part. 
Parsnip—oz., 15?; *4 lb., 40? 
