Mel04iyi 
The term melon, as commonly used, includes the 
fruits of two distinct types, namely the Muskmelon 
or Cantaloupe and the Watermelon. Both of these 
types require hot weather during the day and warm 
evenings in order to fully ripen the fruit. We do not 
recommend growing melons in the Western section 
of the Northwest, however, there are certain types 
that do fairly well in this section. 
Melons thrive on a well-drained fertile soil; for 
early crops a light, sandy loam is preferred. Exces¬ 
sive alkali should be avoided. Manures or fertilizers 
are not generally used in the principal producing 
regions, the fertility being maintained by rotation 
and the use of green manure crops. However, where 
this is not available, it is advisable to use a good 
commercial fertilizer in a mild manner. 
In growing melons it is necessary to allow a great 
deal of room for spreading vines. The seed may be 
planted as soon as the ground is warm and weather 
conditions permit. The hills should be approxi¬ 
mately 6 feet apart. 
WATERMELONS 
All Watermelons—Pkt., 5c; oz., 15c, postpaid 
Klondike. Rind is a beautiful dark green and ex¬ 
ceptionally thin. The interior of the melon is a dis¬ 
tinctive flesh color. Grow uniform in shape and size 
and ship very well. 
Sweetheart. The vines are vigorous and produc¬ 
tive. Fruits are large, oval, heavy mottled, dark and 
bright green, rind thin, flesh bright red, firm, sweet 
and tender. 
Kleckley’s Sweet or Monte Cristo. Distinctly 
a home garden melon as the dark bluish-green rind 
is so crisp that it breaks easily. The long, oval fruits 
are slightly larger near the blossom end. They weigh 
from 25 to 30 pounds and ripen in a little over one 
hundred days. For home gardeners we highly rec¬ 
ommend this variety. 
Black-Seeded Ice Cream. The melon is almost 
round, with a thin rind of medium green. The inside 
flesh is pink and exceptionally sweet and fine fla¬ 
vored. This variety matures early and is a fine 
keeper. 
Other Varieties. Rattlesnake, Stone Mountain, 
Tom Watson, Irish Grey, Cole’s Early, Black-Seeded 
Chilean. 
MUSKMELONS 
All Muskmelons—Pkt., 5c; oz., 15c, postpaid 
Sugar Rock. The fruits are oval, large size, with¬ 
out ribbing and netted in the manner characteristic 
of these melons and from which they take their 
names. Matures in about 85 days from sowing seed, 
in ordinary weather conditions. The flesh is deep 
and thick, a beautiful orange color, with a sugary 
delicious flavor that is unexcelled. 
SUGAR ROCK MUSKMELON 
Hearts of Gold. The rind is firm and densely 
netted. Rich, fine-grained, orange colored flesh is ex¬ 
cellent in flavor. The seed cavity is small and in all 
the melon is a very fine shipper. 
Rocky Ford Pollock 10-25. The fruits are uni¬ 
form and heavily netted. The flesh is very sweet and 
tasty with a salmon-orange tint. 
Other Varieties. Burrel Gem, Large Yellow 
Cantaloupe, Small Green Nutmeg, Osage or Miller’s 
Cream, Early Hackensack, Hale’s Best, Honey Dew 
Pink Flesh, Honey Dew Green Flesh, Perfecto, Speer, 
Banana, Persian. 
CASABA MELONS 
Golden Beauty. A beautiful bright golden yel¬ 
low, wrinkled skin. The fruits are globular shaped 
and mature very early. The flesh is white and very 
thick. Exceedingly tender, rich, juicy and “honey 
sweet.” Packet, 5c; oz., 15c, postpaid. 
There are two types of onions that are most com¬ 
monly grown by home gardeners—the young green 
or bunching onions and the mature bulb or dry 
onion. Green, or bunching onions, may be produced 
from seed, sets or multiplier bulbs. The set method 
is generally used among most home gardeners for 
the earliest green onions. However, the seed method 
produces a much better quality of onion and is the 
common method among the market gardener trade. 
Dry onions may be produced from sets, but they 
are usually rather poor quality and very poor 
keepers. We therefore recommend, wherever it is 
possible, growing onions from seed. 
Onions require a rich, well drained soil, but any 
good garden soil will be satisfactory so long as it is 
not too stony. To be sure that the soil is rich enough, 
use a pound of well rotted manure to each square 
foot, and in addition use four or five pounds of com¬ 
mercial fertilizer to each 100 square feet. 
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