16 
THE EBBERT SEED COMPANY, ROCKY FORD, COLORADO 
New Chilian Watermelon—This fine melon has been very pop¬ 
ular in southern California for several years and deserves to be 
better known through the entire country. It Is nearly round, 
skin dark green; slightly mottled and striped with a darker 
green; rind very thin, but hard. Flesh is bright red, heart large 
and stringless, flavor unsurpassed. It is a good shipper. We of¬ 
fer both Colorado grown seed and California grown. White seed: 
Pkt., 5c; oz., 10c; *4 lb., 30c; lb., $1.00. Black Seeded: Earliest 
variety. Pkt., 5c; oz., 10c; *4 lb., 30c; lb., $1.00. 
Cole’s Early 
Cole’s Early—An extra early melon, ripening several days in 
advance of any other fruits, are oval and striped with light and 
dark green. We do not recommend this melon for shipping; 
it is too small to be marketable, but for home use or for raising 
in locations where the season is short, it is very satisfactory. 
Cuban Queen—This is a large variety, often weighing SO 
pounds and upwards; striped light and dark green; an enormous 
cropper. 
Duke Jones (Jones’ Jumbo)-—Color of the skin is a solid dark 
green; flesh of very bright red, particularly sweet, juicy and 
melting. It grows to a large size. 
Fordhook Early—The largest and best early melon of good 
size. Next to Cole’s Early in time of ripening, but much larger. 
Fruit round; outer color medium green; flesh bright red of fine 
quality. A good shipper. 
Florida Favorite—A splendid oblong melon; ten days earlier 
than Kolb’s Gem. Skin dark green, slightly mottled with still 
deeper shade; flesh dark red and of finest flavor and quality. 
We have a splendid stock. 
Gypsy, or Georgia Rattlesnake—Standard Southern variety, 
which possesses remarkable shipping qualities, long, smooth, 
distinctly striped with light mottled and wavy, dark green, reg¬ 
ular stripes. Flesh bright scarlet and very sugary. 
Iceberg (Blue Gem)—Uniformly large, of thick oval form; 
dark green, with faint stripings. The rind is exceptionally 
strong, making it an excellent shipper. The flesh is entirely 
free from stringiness and of sweet, sugary flavor. 
Halbert Honey—This new melon equaling in flavor and as 
handsome in color as Kleckley’s Sweets but more regular in 
form. They average 18 to 20 Inches in length. The flesh is a 
beautiful crimson, of luscious quality, melting and sweet as 
honey, of dark and light green. Rind exceedingly hard and firm, 
making it a good sort for shipping. Flesh bright red, solid, a 
little coarse, but sweet and tender. 
New Wonder—It is all its name implies. Is well adapted to 
southern conditions and for a shipping melon it can’t be beat. 
The rind is tough and will withstand rough handling in transit, 
besides being a heavy cropper. It is a large, long dark green 
melon faint stripes making it a quick seller on the market. 
Flesh red, very crisp, solid and earlv. Pkt., 10c; oz., 15c; V4 lb., 
40c; lb., $1.00; 10 lbs., $8.50, postpaid. 
Phinney’s Early—Few, if any, of the early sorts of recent in¬ 
troduction surpass this old favorite. It is first to ripen, of good 
size and productive; shape oblong; rind a distinct mottled color; 
the flesh is a deep red; first class early market melon. 
Pride of Georgia—A dark green, oval variety; a very fine 
large, second-early sort; a good shipper and keeper. 
Seminole—An exceedingly productive variety of large size. 
Fruit oblong in shape; flesh solid, ripening clear up to the rind. 
Sweet Heart—One of the very best early varieties for the home 
garden, of the largest size, nearly globular in shape; skin a 
bright, beautiful, mottled green; rind thin; flesh bright red, 
firm and solid to the center, heavy but crisp, melting and ex¬ 
ceedingly sweet. A good keeper. 
Ice Cream, or Peerless—The old but extremely popular home 
market melon. Medium in size, almost round; the skin a pale 
green; flesh bright scarlet, fine-grained, solid to the center, 
sweet, crisp and melting. 
Kleckley Sweets—This is one of the finest flavored melons 
grown—(See Specialties, page 5). 
Improved Kolb’s Gem—Excellent shipper and largely grown 
for northern markets. Fruit of the largest size, round or slight¬ 
ly oval, marked with irregular mottled stripes. 
SUGAR BOY WATERMELON 
The introducer describes it as follows: 
The best of the entire lot. It is the most delicious thing in 
the shape of a watermelon that we have ever known. The 
fruits are oblong, a little inclined to be barrel shape; rind is 
very dark, almost a black green and is tough, thick and smooth. 
The flesh is bright red and ripens up well to the rind. It is 
absolutely free from any stringiness; sweet as honey and of 
the most melting and delicious flavor. Pkt., 5c; oz., 10c; >4 lb., 
30c; lb., $1.00. 
Stone Mountain—A new round watermelon, very large and of 
high quality, rind fairly tough, light green, flesh sweet, rich 
scarlet with few seeds; very prolific. Not recommended for 
shipping. Pkt., 5c; oz., 15c. 
Tom Watson—-A novelty in Watermelons and of sterling merit. 
(See Specialties, page 5.) 
Colorado Preserving —This is a large fruiting strain of citron 
for preserving. Flesh clear white and very solid. Olive green 
seed. 
Kansas Stock Melon —Grown in Kansas and Colorado for feed¬ 
ing stock; to be used the same as beets and turnips. This va¬ 
riety is very productive; flesh firm and solid, with few seeds, 
and keeps all winter. They grow on any kind of soil and yield 
largely in dry seasons. Pkt., 5c; oz., 10c; X A lb., 30c; lb., 80c. 
Harris’ Earliest —A splendid large, extra early melon of ex¬ 
ceptionally fine quality. Fruit uniform in shape, slightly oval 
with irregularly mottled broad stripes of light and dark green. 
Flesh bright red, sweet and tender. One of the most desirable 
for planting in the North. 
King and Queen —The ideal Winter Watermelon. 
SEE SPECIALTIES—Page 6 for description. 
MUSTARD 
Culture—Mustard is 
not only used as a con¬ 
diment, but the green 
leaves are used as a 
salad or cut and boiled 
like spinach. Sow as 
early in the spring as 
the ground will permit, 
in drills about 
18 inches 
apart, cover¬ 
ing % inch 
deep. For 
s uccession, 
sow every few 
weeks till au¬ 
tumn. The 
plants are 
used early in 
the spring as a salad and 
for greens. 
Chinese Curled —Highly es¬ 
teemed for salads in the 
South. The leaves are twice 
the size of the ordinary white 
mustard. Flavor sweet and pungent. Pkt., 10c; oz., 15c; 2 oz., 
20c; *4 lb., 25c; lb.; 80c. 
Ostrich Plume —The leaves are long, ruffled and frilled. The 
edges are curled like double curled parsley, making the leaves 
equally as desirable for garnishing. It stands well even during 
the hot summer months, while the leaves can be cut quite as 
early as those of other sorts and are unsurpassed for “greens," 
being available before any other vegetable. Pkt., 5c; oz., 15o; 
% lb., 25c; lb., 80c. 
Southern Giant Curled —Very highly esteemed in the South, 
where the seed is sown in the fall and plants used very early 
in the spring as a salad. Seeds brown in color. Plants 2 feet 
high. Forms enormous bunches. Pkt., 10c; oz., 15c; 2 oz., 20c; 
% lb., 25c: lb., 75c. 
White English—Leaves are light green, mild and tender when 
young; seed light yellow in color. Pkt., 5c; oz., 10c; l A lb., 20c; 
lb.. 60c. 
Brown or Black Mustard —More pungent in flavor than the 
White. Seed black. Pkt., 5c; oz., 10c; X A lb., 20c; lb., 60c. 
OKRA OR GUMBO 
Culture —The young, tender seed pods of this plant are used 
for flavoring soups, stews, etc. They are regarded as a house¬ 
hold necessity in the South, but are neither so well known nor 
so extensively grown in the North. Seeds should be sown when 
the weather has firmly become settled, in drills, 3 feet apart. 
Thin out the plants that they stand 1 to 2 feet apart in the 
row. Gather the pods while they are young as they become 
tough and woody as they get larger. 
Dwarf Green —Bears pods ready for use in ten days to two 
weeks earlier than the tall sorts. The plants are of dwarf, 
stocky growth and very prolific. Pkt., 5c; oz., 10c; X A lb., 25c; 
lb., 60c. 
Perkins’ Mammoth Long Pod —The plant is dwarf growing, 
even in size and productive, maturing pods earlier than most 
sorts. The pods are long, slender, deep green and remain tender 
much longer than most sorts. Pkt., 5c; oz., 10c; X A lb., 25c; lb., 
60c. 
White Velvet —The pods are perfectly round, smooth and of 
an attractive white velvet appearance; of superior flavor and 
tenderness. Pkt., 5c; oz., 10c; X A lb., 25c; lb., 60c. 
Mustard 
