475— 
Klondike 
I believe this one is the 
sweetest of all the early 
melons. The flesh is deep 
red. Especially crisp, fine¬ 
grained and deliciously flavored. 
Extra-early. Fine for the 
Northern market as well af 
home use. Dark green rind 
black seeds. A real gem 
for the Central West, 
k Pkt., 5o; oz., 10c; Vi A 
lb., 25c; lb., 70c, J 
postpaid. -^r 
493— COLORADO PRESERVING 
CITRON, Makes delicious pre¬ 
serves. Fruit is large, solid, round, 
green seeded. The color is a light 
green striped. Pkt., 5c; oz., 15c; 
Vi lb., 30c; lb., 75c, postpaid. 
494— MIXED MELONS —A good mix¬ 
ture of our most popular varieties. 
A few new ones for trial included. 
Let your boys have that melon 
S atch for pleasure and profit. Pkt., 
c; oz., lOc; Vi lb., 20o; lb., 55c, 
postpaid. 
Page 58 
490—NEW IRISH GRAY. (95 days.) This large, 
long greenish-gray melon is especially valuable 
for distant shipping because of its extremely 
hard tough rind. Flesh bright red, sweet and 
crisp. Pkt. 5c; oz., lOo; Vi lb., 20c; lb., 60o, 
postpaid. 
WATERMELONS 
(Continued front Page 57) 
484—GOLDEN HONEY. (90 days.) A real qual¬ 
ity yellow-meated melon greatly liked by every¬ 
one that has tasted it. Remarkably sweet, ten¬ 
der and juicy. Thin rind. Pkt., 5o; oz., lOo; 
lb., 30c; lb., $1.00, postpaid, 
485—STONE MOUNTAIN. (90 days.) This 
is my choice, of all watermelons. They 
are very, large, almost round, a light 
green in color, flesh a bright scarlet and 
extremely sweet. Pkt., 5c; oz., 10c; Vi lb., 
25c; lb., 75c, postpaid. (See colored pic- 
ture, Page 47.) __ 
466—GYPSY, or RATTLESNAKE. (90 days.) A 
very large home garden melon; light green in 
color with mottled stripes of darker shade; 
seeds creamy white, black tips. Uniformly 
large. Pkt., 5c; oz., 10c; Vi lb., 20c; lb., 60c, 
postpaid. 
488— TOM WATSON. Dark green in color. 
A long melon with rich red heart. Will 
weigh from 50 to 65 pounds each, an ex¬ 
cellent all-purpose melon, thick rind. I 
shipped this one in by the carload. Pkt., 
5c; oz., 10c; Vi lb., 25c; lb., 70c, postpaid. 
Grow Fine PEPPERS 
World Beater 
from Seed . . . 
For salads, pickling and seasoning 
An ounce will produce about 1,500 plants. 
Culture. Peppers are more sensitive to 
frost than most other vegetables, and 
they should not be planted out until set¬ 
tled warm weather has arrived. The seed 
should be sown in the hotbed, cold frame, 
or if no better convenience is available, 
a box in the window. Transplant later in 
a row 24 inches apart each way and keep 
the soil clean and well stirred. 
572 -SWEET MOUNTAIN. (Mild.) 
Heavy growth and very productive. A 
large bright red fruit up to 6 inches 
long and 4 inches in diameter. Pkt., 5o; 
% oz., 15c; oz., 20c; *4 lb., 70o, postpaid. 
574— RUBY KING. (140 days.) (Mild.) 
A good pickling Pepper; long scarlet 
fruits, 4 to 6 inches long, 3 to 4 inches 
Ahick; flesh quite thick, crisp and tender 
and very productive. Pkt., 5c; Vz oz., 
15c; oz., 20c; Vi lb., 70c, postpaid. 
575— WORLD BEATER. A cross between 
Chinese Giant and Ruby King, combin¬ 
ing the fine qualities of each. Large, 
early, mild. Thick flesh. Very produc¬ 
tive and a good shipper. Pkt., 5c; 
Vz oz., 20c; oz., 35c; Vi lb., $1.00, post¬ 
paid. 
Ruby 
King 
576—EARLY GIANT. (Mild.) A 
new variety that does especially 
well in more Northern latitudes. 
Large, bright red fruits, iVz to 5 
inches long- and 4 inches thick, 
with very thick flesh. Pkt., 5c; 
Vz oz., 15c; oz., 25c; Vi lb., 75o, 
postpaid. 
579 — GOLDEN QUEEN. A beautiful 
golden colored pepper of a milder flavor 
than the reds, and very productive. 
Similar to Ruby King except color. 
Pkt., 5c; Vz oz., 20c; oz„ 35c; Vi lb., $1.00, 
postpaid. 
580— RED CHILI. (145 days.) (Hot.) 
Very productive and is very bity and 
pungent. Especially good for making 
Pepper sauce. Pkt., 5c; Vz oz., 20c; 
oz., 35c; Vi lb., $1.00, postpaid. 
582—FIMIENTO. Thick fleshed, 
mild and sweet, smooth glossy 
green turning bright red. 
Pkt., 5c; Vz oz., 20c; oz., 35c; 
Vi lb., $1.00, postpaid. 
per of real merit. It is of the bright 
red, glossy type, thick, strong walls, 
mild, delicate, sweet flavor. Early and 
a good shipper. Pkt., 5c; % oz., 25c; 
oz., 40c; Vi lb., $1.35, postpaid. 
PARSNIPS 
TASTY TONIC 
For Winter and Early Spring 
AN OUNCE WILL SOW 200 FEET OF DRILL, 
5 TO 6 FOUNDS PER ACRE 
This is my favorite for winter and early spring. 
You leave them in the ground in the fall until 
they mature. Store in a straw lined pit and cover 
with dirt. Believe me, you have a vegetable dish 
that is hard to beat, especially if you cook them 
with pork. 
Culture. Sow early in the spring in drills 18 
inches apart. Cover with fine soil to one-half 
inch; the soil should be rich and deeply dug. 
552— HOLLOW CROWN GUERNSEY. The finest 
parsnip for table use. Quality far superior to 
any other variety. Its rich, tender, sweet flavor 
is improved by frost. Pkt., 5c; oz., 10c; 
Vi lb., 25c; lb., 75c, postpaid. 
553— SHORT THICK. Resembles Hollow Crown. 
The roots are slightly shorter and free from 
side roots, uniform, tender and finely flavored. 
Pkt., 5c; oz., 10c; Vi lb., 25o; lb., 75c, postpaid. 
S P 1 
1 
N A C 
H 
Richest of All Vitamin Vegetables 
ONE OUNCE WILL SOW ABOUT 100 FEET OF 
DRILL, 10 FOUNDS PER ACRE 
Culture. Sow in March or April in drills an 
inch deep and 14 inches apart. Again in August 
or September. 
685—NEW ZEALAND SPINACH. All summer 
variety. Hardy, enjoys hot dry weather. Vig¬ 
orous growing. Pkt., 5c; oz., 15o; Vi lb., 30o; 
. lb., 80c, postpaid. (See colored picture, Page 63.) 
680—MUSTARD SPINACH. Also called Tender 
Green. A quick growing type. Resists heat 
and drought. This is a mighty fine green, com¬ 
bining the flavors of mustard and spinach, and 
I know you'll like it. Pkt., 5c; oz., 15c; Vi lb., 35c; 
lb., 90c, postpaid. 
682—BLOOMSDALE. The earliest variety and 
one of the best to plant in autumn for early 
spring use. Leaves are curled like those of 
Savoy Cabbage. Pkt., 5c; oz., 10c; Vi lb., 20 o; 
lb., 45c, postpaid. 
684—KING OF DENMARX. For early spring. 
Large tender leaves. Pkt., 5o; oz., 10c; 
Vi lb., 20c; lb.. 45c, postpaid. 
