DIGGS BEADLES SEEP CO..INC., RICHMOND, VIRGINIA 
HERBS 
CULTURE—Soil for herbs should be care¬ 
fully prepared and well cultivated, as the 
plants are, for the most part, delicate and 
easily choked out by weeds. Plant in drills 
16 to 18 inches apart and thin out as soon as 
the plants are large enough. 
To PRESERVE HERBS—the plants should 
be cut when in bloom and wilted in the sun 
and thoroughly dried in the shade, and then 
kept in jars or bottles in order to preserve 
their seasoning and medicinal qualities. 
ANISE—An annual, cultivated principally 
for its seeds, which have a pleasant aro¬ 
matic flavor. The leaves are also used for 
seasoning and garnishing. Does not trans¬ 
plant. Pkt. 5c; oz. 15c. 
BALM—A perennial easily propagated by di¬ 
vision of the roots or from seed. The leaf 
has a fragrant odor, somewhat similar to 
lemons, and is used for making balm tea for 
use in fevers, and a pleasant beverage called 
“balm wine.” Pkt. 10c; oz. 40c. 
SWEET BASIL—The stems have a flavor 
somewhat similar to that of cloves. Used 
for flavoring soups, stews, sauces and dress¬ 
ings. Hardy annual. Pkt. 5c; oz. 20c. 
BORAGE—A hardy annual. The leaves are 
used in salads, the flowers for bee pastur¬ 
age. The bruised leaves immersed in water 
give an agreeable flavor. Pkt. 5c; oz. 20c. 
CARAWAY—Cultivated for its seeds, which 
are used in confectionery, cakes, etc. The 
leaves are sometimes used in soups. Can 
be planted either in the spring or fall. Pkt. 
5c; oz. 15c. 
CATNIP, or CATMINT—A hardy perennial, 
well known as a valuable mild nervine for 
infants and for seasoning. Can be planted 
either in fall or spring. Pkt. 10c; 54 oz. 30c; 
oz. 50c. 
CORIANDER—A hardy annual, cultivated 
for its seed, which has an agreeable taste 
and is used in confectionery. Gather on a 
dry day, bruising the stems and leaves as 
little as possible, for when injured they have 
a disagreeable odor which they impart to 
the seed. Pkt. 5c; oz. 15c. 
MAMMOTH DILL—An annual, cultivated 
for its seeds, which have an aromatic odor 
and a warm pungent taste. Used for flavor¬ 
ing soups, stews and pickles, being particu¬ 
larly desirable for use in cucumber pickles, 
as it heightens the flavor. Pkt. 5c; oz. 15c; 
54 lb. 35c; lb. $1.00, postpaid. 
SWEET FENNEL—A hardy perennial. Its 
leaves are used in soups, fish sauces, gar¬ 
nishes, salads and confectionery. Pkt. 5c; 
oz. 15c. 
HOREHOUND—A perennial herb used in 
making cough syrups and lozenges and for 
flavoring candy. Pkt. 10c; J4 oz. 25c; oz. 
40c. 
LAVENDER—A hardy perennial, used to 
make lavender water or dried and used as 
a perfume for linen, etc. Should be picked 
before it becomes dry, and dried quickly; 
germinates slowly. Pkt. 5c; oz. 20c. 
SWEET ..MARJORAM—A perennial; the 
tender tops and leaves are used green for 
flavoring, but they may be cut and dried for 
winter use. Pkt. 10c; oz. 25c. 
ROSEMARY—A hardy perennial for flavor¬ 
ing meats and soups and for medicinal pur¬ 
poses. Pkt. 10c; y 2 oz. 25c; oz. 40c. 
KLECKLEY SWEET 
WATERMELON 
5 LBS. MAY BE ORDERED AT 10c PER LB. LESS 
THAN LB. PRICE 
CULTURE—Plant from April to June after warm weather 
has become settled, as Melon Vines are rather delicate until 
they get a good start and do not thrive well if checked by cold 
and wet weather. Plant in well fertilized hills 8 feet apart, 
8 or 10 seeds to the hill, covering about 1 inch. After they 
get a good start, thin to 3 or 4 plants. New ground or a broom 
straw field is an excellent place in which to grow melons, as 
they thrive best in light, sandy soil. One ounce will plant 
about 25 or 30 hills; about 2 lbs. are required for an acre. 
KLECKLEY SWEET—Is a long, tapering melon, medium to 
large size, growing 18 to 24 inches long and 10 to 12 inches 
through. The skin is a rich dark green, very thin rind. Flesh 
a bright, rich red, solid heart, exceedingly sweet, juicy and 
delicious, and ripens close to the rind. This variety is so 
crisp and tender that it will not stand shipping. Pkt 5c; 
oz. 10c; 54 lb. 20c; lb. 65c, postpaid. 
TOM WATSON—This is decidedly the best and most popular 
melon grown for shipping. It is a long dark green melon. 
Has a thin but tough elastic rind. Flesh is a rich, bright 
red, firm and very sweet. Grows to a large size and is al¬ 
ways uniform as to shape, size and colorings. One of its 
especially attractive characteristics is its permanent dark 
green gloss which makes it always look fresh as if it had 
just been pulled from the vine. Has taken the lead over 
all other melons for shipping to distant markets and gen¬ 
erally brings the highest prices. Pkt. 5c; oz. 10c; 54 lb. 20c; 
lb. 65c, postpaid. 
WONDER—An improved strain of the Kleckley Sweet. While 
it has the same red flesh of delicious sweetness and all of 
the other splendid qualities, it grows to a larger size and 
can be shipped long distances. Pkt. 5c; oz. 10c; 54 lb. 20c; 
lb. 65c, postpaid. 
DARK ICING—A very desirable variety. Dark skin, crimson 
flesh, thin rind, quite solid and of a delicious flavor. A fine 
market sort. Pkt. 5c; oz. 10c; 54 lb. 25c; lb. 75c. 
JACKSON—One of the sweetest melons for home use. Rind 
thin, flesh rich scarlet, sweet and delicious. Pkt 5c; oz. 10c; 
54 lb. 30c; lb. 90c. 
EXCEL—An excellent shipping melon. A cross between the 
Watson and Blue Gem. Its size ranges from eighteen to 
twenty-four inches and weighs from forty to sixty pounds. 
The deep red flesh is crisp, melting and of the finest flavor. 
The characteristic of the melon is that the seeds are of a 
mixed color—some black, some white with black border. The 
rind is thin, but hard and tough, making it especially adapted 
for shipping to distant markets. Oz. 10c; 54 lb. 30c; lb. 90c 
IRISH GRAY—Is a hardy, vigorous melon and one of the 
surest to make a crop, as the vines hold up and produce fine 
melons late into the summer after other kinds die out. It 
is a long melon with a distinctive greenish gray skin. On 
account of this it does not sunburn as easily as the green 
skin varieties. The flesh is a bright red, crisp, sweet and 
very firm, but free from stringiness. The rind is thin but 
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