8 
SPRINGFIELD SEED COMPANY, SPRINGFIELD, MO 
MUSK MELONS 
CULTURE—Musk Melons grow best in light soil. Plant 
in hills about six feet apart, mixing in each hill about a 
shovelful of well rotted manure. Sow about a dozen 
•MdB in every hill, early in May, and when well started 
thin out to three or four of the strongest plants. 
ROCKY FORD, 95 Days—This is the most popular of 
the basket melons; oval, light ribbed, densely covered 
with coarse green netting, flesh thick, green and sweet, 
highly flavored. 
POLLOCK'S No. 10-25—95 Days—A very popular, 
standard, Rocky Ford shipping melon, having a hard 
gray netting and salmon-tinted flesh. 
HEARTS OF GOLD, 9 0 Days—Fruit round, with tend¬ 
ency to heart-shape, flesh very thick, deep salmon col¬ 
or and of high quality. 
HACKENSACK, 95 Days—Fruit large, round, flattened 
at the ends, deeply and irregularly ribbed, coarsely and 
heavily nettfed: flesh green, thick and of fine quality. 
MONTREAL GREEN NUTMEG (Montreal Market), 95 
Days—Excellent; very large, often weighing 18 to 20 
pounds; fruit round, flattened at both ends, medium 
green, deeply ribbed and well netted; flesh remarkably 
thick and of superior quality. 
BANANA CANTALOUPE. 100 Days—Shaped somewhat 
as name indicates; grows about 2% feet long; flesh 
deep salmon color. 
HALE’S BEST. 85 Days—Early; are oval in shape, 
about 6 in. long by in. in diameter, with heavy net¬ 
ting and fairly distinct ribbing. Flesh exceptionally thick 
and deep salmon in color. 
LONG YELLOW CANTALOUPE, 95 Days — Large, 
long, oval and deeply ribbed; flesh light salmon., very 
thick and sweet. 
HONEY DEW. 110 Days—Fruit large ovoid in form, 
about 10 inches long and S inches in diameter; surface 
smooth and hard creamy white in color turning to a 
lemon tint when fully ripe; flesh light emerald green, 
very thick, ripening to the rind, very tender and melt¬ 
ing. with an extreme sweetness found in no other melon. 
TmTSK MELON—Pkt. 5c: Oz. 10c; y,lb. 
♦- 
MUSTARD 
35c; 
lb. 
SI.00 
t 
35-40 
Days 
CULTURE—Sow the drills early in the spring 
and at frequent intervals throughout the summer to se¬ 
cure a constant supply of fresh greens. Mustard is hardy 
and is easily grown. One ounce will sow 50 feet of row. 
FORDHOOK FANCY (Ostrich Plume)—A handsome, 
vigorous growing, mild variety, standing a long time 
before going to seed; leaves bright green, intensely 
curled and fringed on the edges; fine for salads and 
garnishings. 
SOUTHERN GIANT CURLED—Plant vigorous and 
hardy, of upright, spreading growth: leaves 5 inches 
long by 3 inches wide, light green, tinged yellow, much 
crumpled and frilled at the edges. The popular merket 
variety in the South. 
MUSTARD SPINACH (Tendergreen)—An oriental type 
of mustard greens sold in the South under many con¬ 
fusing names. A desirable quick growing, tender variety, 
with long, broad, fairly smooth leaves and white mid¬ 
ribs; slow to seed. 
WHITE LONDON—Plant of rapid, upright growth, 
•oon going to seed: leaves rather small and smooth, 
deeply cut or divided; color deep green; seed large, 
light yellow. 
MUSTARD—Pkt. 5c; Oz. 10c; %lb. 20c; lb. 60c. 1 
♦---♦ 
OKRA or GUMBO 
CULTURE—Sow after soil is warm in rows 3 fe«t 
apart, 18 inches apart in the row. The pods are used 
for soups and stews. The pods should be gathered while 
still young and tender, before the woody fiber develops. 
LONG GREEN—Very early and productive. Plant 1 
feet high; pods bright green, 7% in. long, straight, 
slender, pointed and slightly corrugated: a desirable 
market variety. 
WHITE VELVET—Grows 3^4 feet high; is early and 
productive. Pods are creamy white, long, smooth, slen¬ 
der, and tender. 
OKRA— 
Pkt. 
Oz. 
%lb. 
.05 
.10 
.25 
ONION SEED 
CULTURE—Sow as early in the Spring as ground can 
be worked, in drills 15 inches apart, covering one inch 
deep. One ounce for 300 feet of drill; 4 to 5 pounds 
per acre. About 750 seeds to the packet. 
LARGE RED WETHERSFIELD. 110 Days—One of 
the oldest and best known types of onion. A fine, large, 
rather flat sort of a deep purplish-red color; noted for 
its productiveness and keeping qualities; used largely In 
the production of onion sets. 
SOUTHPORT LARGE RED GLOBE, 130 Days—The 
finest type and most popular of the red onions. The 
bulbs are distinctly globe-shaped, with a small neck, 
and are excellent keepers; color a deep purplish red. 
PRIZETAKEE, 100 Days—One of the largest onions 
grown and the mildest; is productive and a sure cropper; 
bulbs are globe-shaped and of a light straw color. 
YELLOW GLOBE DANVERS, 110 Days—Bulbs med¬ 
ium large, round, yellow, firm and solid. Flesh white, 
with slight yellow tone. 
SOUTHPORT WHITE GLOBE, 110 Days—Of the true 
Southport Globe form with a thin, delicate skin of pur¬ 
est paper whiteness; flesh is very crisp, fine-grained, 
snowy-white in color and exceedingly mild. 
RIVERSIDE SWEET SPANISH, 98 Days—Nearly glob¬ 
ular in form, resembling Prizetaker, but grows to golden 
yellow in color of skin; flesh white and very mild. 
WHITE PORTUGAL, OR SILVERSKIN, 100 Days— A 
large, flat, white onion of mild and pleasant flavor; 
hard and fine-grained. 
CRYSTAL WAX, 90 Days—Bulbs round, medium sized, 
solid, skin thin and delicate; flesh waxy white, fin® 
grained, and mild. 
YELLOW OR WHITE BERMUDA, 88 Days—Medium 
sized, flat sort. Skin light straw color, thin and loose; 
flesh nearly white, coarse, sweet and mild. 
ONION 
