Watermelon—Continued 
tough and will keep in good condition a long time after being 
picked. Pkt. 5c; oz. 10c; Ya lb. 20c; lb. 65c, postpaid. 
FLORIDA FAVORITE—This is one of the oldest, varieties, 
and notwithstanding the introduction of so many large fine 
melons, it still is one of the most popular varieties for home 
use and nearby market. It is oblong in shape, grows to a 
good size; the rind is thin, of a light green, with irregular 
mottled stripes of a dark green. The flesh is a bright, deep 
red. Pkt. 5c; oz. 10c; Ya lb. 20c; lb. 65c, postpaid. 
HALBERT HONEY—An early rapid growing melon of oblong 
shape, medium size and very prolific, dark green, glossy skin, 
thin rind, crimson flesh, free from stringiness, and delicious. 
It bears a close resemblance to the Kleckley Sweet, except 
that it does not grow quite as large. Pkt. 5c; oz. 10c; Ya lb. 
20c; lb. 65c, postpaid. 
STONE MOUNTAIN—Those who prefer a round or oval 
melon will be particularly pleased with this variety which 
has become so popular in many sections of the South. It is 
medium early, grows to a good size, has medium dark green 
rind, bright red flesh of delicious flavor. The vines are 
quite prolific and disease resistant. Pkt. 5c; oz. 10c; Ya lb. 
25c; lb. 70c, postpaid. 
THURMOND GRAY—Similar to the Irish Gray, except it is 
of a darker gray color. Grows to a larger size and has brown 
seed. Flesh is crisp and tender, while the flavor is excellent. 
Does not sunburn. Ships splendidly. Pkt. 5c; oz. 10c; Ya lb. 
20c; lb. 65c, postpaid. 
ENDIVE 
GREEN CURLED—Endive is a nice relish and makes a splen¬ 
did salad for late fall and winter use, and nothing is prettier 
for garnishing. It has finely cut leaves, which give it a 
mossy appearance when blanched. It can be sown from April 
to August, Y* inch deep in drills, and plants thinned to 8 
inches apart. When nearly grown the outer leaves should 
be tied together over the heart to whiten it. Keep well wa¬ 
tered in dry weather. One ounce of seed will sow 100 feet 
of row. Pkt. 5c; oz. 15c; Y\ lb. 30c. 
KALE 
BLUE CURLED SCOTCH KALE—(55 days) This Kale has 
proven to be one of the best known varieties for home and mar¬ 
ket gardens. It will stand extreme cold where other Kale 
winter kills. It is very dwarf, beautifully curled, dark bluish 
green color, and keeps long after cutting. Pkt. 5c; oz. 10c; 
lb. 25c; 1 lb. 70c; 2 lbs. $1.30; 10 lbs. $5.00, postpaid. 
SPRING KALE OR HANOVER SALAD—This is a smooth 
leaf Kale, sometimes called Hanover Salad, and is the best 
variety for sowing in the spring. It is tender and quick 
growing, being ready for cutting from 3 to 4 weeks from 
seeding; although it is usually sown in the Spring, it also 
thrives well when seeded in the Fall, as it is very hardy, 
stands cold perfectly and can be cut any time during the 
winter. Pkt.. 5c; Ya lb. 10c; lb. 30c; 2 lbs. 50c, postpaid. 
EARLY CURLED SIBERIAN—A very hardy and vigorous 
growing variety of spreading habit. While a green kale, it 
has a distinctive bluish tinge. The leaves are large, com¬ 
paratively plain in the center, but are beautifully curled and 
frilled all around the edges. It retains its crisp, fresh ao- 
pearance long after being cut. The favorite variety for fall 
sowing. Oz. 10c; Ya lb- 20c; lb. 55c, postpaid. 
GREEN CURLED SCOTCH—A very hardy variety, widely 
spreading. The leaves are a bright green and beautifully 
curled and crimped and are very firm and stiff, and when 
packed for shipping; carry perfectly. Oz. 10c; Ya lb. 20c; 1 lb. 
50c, postpaid. 
LONG SEASON—A distinct and hardy variety. The leaves 
are slightly curled, grows to a large size, and it remains 
longer green without going to seed than any other variety. 
This Kale can be cut for market long after all other kales 
and turnip salad have gone to seed. The seed is not recom¬ 
mended for spring sowing. Sow from July to October. 
Oz. 10c; Ya lb. 30c; lb. 90c, postpaid. 
Herbs—Continued 
RUE—A hardy perennial, thriving on poor 
soil. Used medicinally and for roup in 
fowls. Pkt. 10c; Yt oz. 25c. 
SAGE—One of the most popular perennial 
herbs, used principally for flavoring and 
seasoning. Cut the leaves and tender shoots 
just before the plant is coming into flower, 
and dry quickly in the shade. The plants 
will survive the winter and may be divided, 
when they will grow off and produce a 
second crop of superior quality. Pkt. 10c; 
oz. 25c; Ya lb. 75c. 
SUMMER SAVORY—A hardy annual. The 
dried stems, leaves and flowers are fine for 
flavoring dressings, stews and soups. Pkt. 
5c; oz. 20c. 
THYME—A perennial, used both medicinally 
and for seasoning. The young leaves and 
tips arc used for soups, stuffing and sauce, 
and a tea for nervous headache is made 
from the leaves. The leaves should be 
dried for winter use. Plant early in the 
spring. Pkt. 10c; *4 oz. 25c; oz. 40c. 
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