i8o 
HOUSE AND GARDEN 
March, 1911 
“CUT OUT REPAIR BILLS—BUILD WITH CYPRESS AT FIRST!’ 
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window glass. 
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SOUTHERN CYPRESS MANUFACTURERS’ ASSOCIATION 
1210 HIBERNIA BANK BUILDING, NEW ORLEANS, LA. 
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it proves as strong a grower it will re¬ 
place Fordhood Famous with me. 
Egg-Plant. New York Improved 
Purple is still the standard, but it has 
been to a large extent replaced by Black 
Beauty, which has the merit of being ten 
days earlier and a more handsome fruit. 
When once tried it will very likely be the 
only sort grown. 
Endive. This is a substitute for let¬ 
tuce for which I personally have never 
cared. It is largely used commercially. 
Broad-leaved Batavian is a good variety. 
Giant Fringed is the largest. 
Kale. Kale is a foreigner which has 
never been very popular in this country. 
Dwarf Scott Curled is the tenderest and 
most delicate (or least coarse) it flavor. 
Kohlrabi. This peculiar mongrel 
should be better known. It looks as 
though a turnip had started to climb into 
the cabbage class and got stuck. When 
gathered young, not more than an inch 
and a half in diameter at the most, they 
are quite nice and tender. They are of 
the easiest cultivation. White Vienna is 
the best. 
Leek. For those who like this sort of 
thing it is — just the sort of thing they like. 
American Flag is the best variety, but why 
it was given the first part of that name, I 
don’t know. 
Lettuce. To cover the lettuces thor¬ 
oughly would take an article by itself. For 
lack of space I shall have to mention only 
a few varieties, although there are many 
others as good and suited to different pur¬ 
poses. For quality, I put Mignonette at 
the top of the list, but it makes very small 
heads. Grand Rapids is the best loose- 
head sort — fine for under glass, in frames 
and early outdoors. Last fall from a bench 
40 x 4 ft., I sold $36 worth in one crop, 
besides some used at home. I could not 
sell winter head lettuce to customers who 
had once had this sort, so good was its 
quality. May King and Big Boston are 
the best outdoor spring and early summer 
sorts. New York and Deacon are the best 
solid cabbage-head types for resisting sum¬ 
mer heat, and long standing. Of the “Cos” 
type (see illustration on page 168) Paris 
White is good. 
Muskmelon. The varieties of musk- 
melon are also without limit. I mention 
but two — which have given good satisfac¬ 
tion out of a large number tried, in my own 
experience. Netted Gem (known as 
“Rocky Ford”) for a green-fleshed type, 
and Emerald Gem for salmon-fleshed. 
There are a number of newer varieties, 
such as Hoodoo, Miller’s Cream, Montreal, 
Nutmeg and others, all of excellent qual¬ 
ity. 
Watermelon. With me (in Connect¬ 
icut) the seasons are a little short for this 
fruit. Cole’s Early and Sweetheart have 
made the best showing. lialbert Honey is 
the best for quality. 
Okra. In cool sections the Perfected 
Perkins does best, but it is not quite so 
good in quality as the southern favorite, 
White Velvet. The flowers and plants of 
this vegetable are very ornamental. 
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