stalks nearly as tall as field corn. 
It bears from two to three large 
ears to a stalk. Try it for the 
earliest. Sixty-eight days. 
I Lb. $ .15; 1 Lb. $ .20; 
12 Lbs. $2.00, Postpaid 
48 Lbs. $8.00, F. O. B. Rogers 
BLACK SEEDED ANGELINO 
WATERMELON 
The most attractive in appear¬ 
ance of all watermelons. Its 
large size, beautiful dark green 
rind with a tinge of gold showing 
through the green. No other 
variety compares with Angelino 
in its bright red flesh. Red to 
the rind and entirely free from 
fibre. 
WINTER QUEEN WATER 
MELON 
Also called “Honey Dew’’. This 
is an excellent melon of fine 
keeping quality. It is round, of 
medium size and almost white 
when ripe. The flesh is red, 
sugary and very good. 
SWEET SIBERIAN YELLOW 
FLESHED WATERMELON 
An extra early yellow fleshed 
watermelon that matures in 60 
days. This hardy extra-early 
strain was introduced from Si¬ 
beria and is giving excellent re¬ 
sults in short season sections. 
Th.e melons are round, dark, 
green, borne abundantly on the 
vigorous, robust vines and the 
flesh is a (beautiful golden yellow. 
Sweet, sugary and delicious. 
GOLDEN HONEY WATER¬ 
MELON 
The flesh is a beautiful glisten¬ 
ing amber-yellow, very tender 
with a most delicious flavor. It 
is of uniformly large size, oblong 
shape. The skin is green with ir¬ 
regular stripes of dark green. No 
hard core or stringy sections. 
Pkg., $ .10; 4 Oz. $ .35; 
l Lb., $ .55; 1 Lb., $1.00, 
Postpaid 
WINTER SWEET MELON 
This is also a new watermelon 
of fine quality, and very early. 
It is a prolific bearer. The mel¬ 
ons grow round, about 10 inches 
in diameter. Red meat, black 
seeds, and very sweet. 
BLACK SEEDED KLONDIKE 
This really is one of our favor¬ 
ite melons, but somewhat late. 
They grow to enormous size, 
sometimes thirty inches long. The 
meat is red, very juicy and melt¬ 
ing. No hard cores or hollows. 
Every melon is a good one. 
Pkg., $ .15; 4 Oz., $ .50; 
l Lb., $1.00; 1 Lb. $1.75, 
Postpaid 
OREGON CREAM MUSK- 
MELON 
This is a new strain, tried for 
the first time last summer. It 
grows very large and has a net¬ 
ted skin. The meat is very firm 
and sometimes three inches 
thick. It is intended to be used 
for preserves and jams, mixed 
with almost anything and boiled 
together, or can it the same as 
peaches. Sliced and fried in but¬ 
ter also is a delicious dish. 
Inspect Our Trees! Be Convinced Of Their Quality. 
