VEGETABLE SEED, tested for Purity and Growth 
MELON SEED 
Our melon seeds are taken from fruits that are 
grown only for seed purposes. All varieties are true 
to type and quality and will produce high quality 
melons. 
MUSKMELONS 
Pkt. 5c, oz. 12 c, i / 4 lb. 40c, V 2 lb. 70c. 
ROCKYPOKI) —Netted green fleshed melons that are 
sweet to the rind. 
HOODOO OR HEARTS OF GOLD —Medium sized, 
orange fleshed fruits. Flesh thick and delicious. 
TIP TOP— -Salmon fleshed melon that is tip top in 
quality and appearance. 
HACKENSACK —-Large green fleshed fruit covered 
with coarse netting. Vines vigorous and productive. 
BANANA Long salmon fleshed variety growing 
about 15 inches long and fair flavor. 
WATERMELON 
Pkt. 5c, oz., 12c, y 4 lb. 30c, 1 lb. 75c. 
KLECKLEY’S SWEET —Dark green melon of fin¬ 
est quality. 
STONE MOUNTAIN —Large round green melon of 
excellent quality. Flesh, high color and few seeds. 
DIXIE QUEEN —Fruit, blunt oblong, gray with dark 
green stripes. Flesh richly colored. 
GOLDEN HONEY —Rind dark green and golden 
flesh is sweetest of all melons. 
CITRON —Small green and white striped preserving 
melon. 
MUSTARD 
GIANT CURLED —Leaves bright green and very 
curly on the edges. Pkt. 5c, oz. 12 c, Vi lh. 30c. 
ONIONS 
Good onions of high quality can be grown by pre¬ 
paring the soil well, planting good seed and careful 
cultivation. Our seed is high quality. Pkt. 5c, oz. 20c, 
1/4 lb. 70c, V 2 lb. $1.25, 1 lb. $2.00. 
RED GLOBE —Dark red globe bulbs which ripen up 
firth with small necks. 
WHITE GLOBE —Perfect shaped onions of large 
size. 
PRIZE TAKER La rge yellow onions with firm white 
flesh. Mild in flavor. 
BERMUDA 
CRYSTAL WHITE OR YELLOW BERMUDA— 
Mild strains of onions. If you like a mild bulb, these 
varieties will please you. Pkt. 5c, oz. 35c. 
ONION SETS 
JAPANESE SETS —Mild variety of onions that 
make fine green spring onions or large dry bulbs for 
winter use. Our sets are small and clean. Qt. 12c, by 
mail 2 qts. 35c, by mail, 4 qts. 65c. 
PARSNIPS 
Pkt. 5c, oz. 12c, V 4 lb. 35c. 
HOLLOW CROWN —Roots long, tender and sweet. 
GUERNSEY —Tender roots with clear waxy skin. 
PEANUTS 
VIRGINIA —Productive variety of rich flavor with 
two to three kernels to each pod. Vi lb. 10c, 1 lb. 35c. 
PEAS 
1/4 1b. 10c, Vz lb. 15c, 1 lb. 23c, 2 lb. 40c. 
LARGE ALASKA or CLAUDET —Extra early, seed 
is smooth and hardy. Vines dwarf growing. 
AMERICAN WONDER —Robust vines 12 inches 
high, early and pods are good sized. 
LITTLE MIDGET, Mammoth Podded—Vines 12 
inches high, early, productive and the largest podded 
of any dwarf variety. 
LITTLE MARVEL —Vines 12 to 15 inches high 
with pods filled with sweet luscious peas. Pods 3 
inches long. 
LAXTONIAN — Large podded early variety of dwarf 
habit. Vines vigorous and productive. 
POTLATCH OR PILLBASKET— Vigorous vines. 
20 inches high, with pods 3 to 4 inches long. 
TALL TELEPHONE —Foliage large and coarse. 
Height 3 to 4 feet. Pods large and full of peas. 
PEPPERS 
RUBY KING —Large sweet pepper, turning deep red 
when ripe. Pkt. 5c, oz. 35c. 
HARRIS’S EARLY GIANT —Earliest of all large 
peppers and a prolific cropper. Pkt. 5c, oz. 40c. 
CALIFORNIA WONDER —Very sweet variety with 
extra large and thick fleshed peppers. Pkt. 5c, oz. 50c. 
NEAPOLITAN —Medi urn sized sweet pepper that is 
early and a sure cropper. Pkt. 5c, oz. 35c. 
PIMENTO —Flesh sweet and thick. Peppers are 
glossy green, turning to a dark red. Two types, heart 
or tomato shaped. Pkt. 5c, oz. 40c. 
HOT CAYENNE —Small red hot peppers two to three 
inches long. Pkt. 5c, oz. 40c. 
PUMPKIN 
Pkt. 5c, oz. 12c, 1/4 lb. 35c, V 2 lb. 60c. 
KENTUCKY FIELD —Fruit is flat with tender yel¬ 
low flesh. 
SUGAR OR FIE —Small and round fruit, flesh fine 
grained and sweet. 
CONNECTICUT FIELD —Standard corn field va¬ 
riety. Flesh is thick and sweet. 
GREEN AND WHITE CUSHAW Large crooked 
necked fruits. Either all creamy white or streaked 
with green stripes. 
RADISH 
Pkt. 5c, oz. 12c, Vi lb. 30c, 1 lb. 90c. 
SAXA —Extremely early round red radish with small 
tops. 
SPARKLE WHITE TIP —Early round red radish 
with w'hite tap root. Tender and crisp. 
FRENCH BREAKFAST —Olive shaped scarlet rad¬ 
ish with w r hite tip, early. 
CRIMSON GIANT— Large early round red radish. 
ICICLE —Long white radish. Flesh crisp and tender. 
STRASBURG —Long white summer radish that re¬ 
mains solid in warm weather. 
WHITE CHINA -White winter radish. Roots grow (o 
a large size but are crisp and tender. Plant seed at 
late turnip seed time. 
SALSIFY 
SALSIFY OR OYSTER PLANT —C, rown for . fall 
and winter use. and' is higlity^'esfeenp-d -for its- Juie 
-fRwor. Fkt. 5Cr-0Z. 15c. 
SPINACH 
Pkt. 5c, oz. 12c, Vi lb. 30c, Vi lb. 50c. 
VICTORIA —Early large leaves that are tender and 
curled. 
BLOOMSDALE —Slow to seed. Leaves crumpled, dark 
green and tender. 
NEW ZEALAND— Leaves can be used all summer if 
kept broken off so as to induce new- growth. 
SQUASH 
Pkt. 5c, oz. 12c, Vi lb. 45c. 
WARTY HUBBARD Large sized winter squash 
with hard warty green skin. 115 days. 
FORDHOOK —Small fruits. 6-8 inches long, slightly 
ridged and a light lemon color. 60 days. 
BANANA —Winter squash, delicious for baking or 
pies. Shell grayish green with orange flesh. Matures 
in 110 days. 
ACORN, Des Moines or Table Queen—Acorn shaped 
fruit with a ribbed green shell. 55 days. 
SWEET POTATO —Matures in 55 days. Wonderful 
small squash, 7 to 9 inches long with thick meat of 
delicious flavor. 
—Continued 
EARIjY WHITE BUSH Marly, small size summer 
squash. 
GIANT CROOKNECK -Marly, w t\ skinned, sum 
mer crookneck with curved necks. 
TURNIP 
Pkt. 6c, oz. 12c, Vi lb. 30c, Vi lb. 49c, 1 lb. 79c. 
PURPLE TOP WHITE GLOBE Early, globed 
shape variety, of fine quality and attractive appear¬ 
ance. Flesh fine grained and tender. Ready in 60 days. 
PURPLE TOP STRAP LEAP Flesh fine grained 
end sweet, early, ready to pull in 45 days. 
WHITE MILAN K< >ots flat and attractive. Best for 
early spring planting. 
RUTABAGA, Improved Purple Top—Roots are glob 
ular with small tap roots. Flesh is bright yellow. 
TOMATO 
Our tomato list is not long but in it you will find 
varieties that have proven their worth in our Miss¬ 
ouri soils. We list several of the new wilt resistan. 
varieties in certified seed strains. 
EARLIANA —Extra early fruit, medium size and 
bears a heavy crop early in the season. Pkt. 5c, oz. 40c. 
BREAK O’ DAY —Wilt resistant tomato almost as 
early as Earliana but far superior in size and quality. 
Fruits are large, always smooth, meaty and almost 
globe shaped. Certified Seed. Pkt. 5c, oz. 40c. 
PRITCHARD- -Wilt resistant and early Fruits are 
large, smooth and extremely solid with small seed 
pockets. Intensely scarlet in color. Certified seed. 
Pkt. 5c, oz. 40c. 
RUTGERS —Wilt resistant tomato of the finest qual¬ 
ity and productiveness. Thick outer and inner walls 
of solid meat with very small seed cavities. Certified 
seed. Pkt. 5c, oz. 45c. 
MARGLOBE —Wilt resistant variety that is tin- verj 
best for producing a crop under adverse conditions. A 
fine second early and main crop sort. Certified seed. 
Pkt. 5c, oz. 40c. 
NORTON STONE —L eading variety for main crop, 
with large smooth fruit. Fine for canning. Wilt re¬ 
sistant strain. Pkt. 5c, oz. 35c. 
GIANT PONDEROSA —Extra large meaty variety 
with very few seeds. Pkt. 5c, oz. 50c. 
BEEF STEAK- —Large red tomato with few seed and 
deserving of its name. Buekbee’s Strain. Pkt. 5c, oz. 
60c. 
OXHEART —Extra large beef heart shaped fruit, of¬ 
ten weighs a pound or more. Flesh is mild, sweet and 
almost seedless. Pkt. 5c, Vi oz - 45c. 
GOLDEN QUEEN AND GOLDEN PONDEROSA 
—Two large golden yellow varieties with slight pink 
blush on one side. Each Pkt. 5c, Va oz - 30c. 
SELECT VARIETIES 
In this list are several herbs used for seasoning and 
several vegetables that should be more widely used 
for their fine qualities. 
Each per Pkt. 5c. 
BROCOLI —G reen sprouting. 
BRUSSELL SPROUTS —Dwarf improved, tiny 
heads like cabbage. 
DILL, MAMMOTH —Seed and foliage used for sea¬ 
soning. 
ENDIVE, Green Curled—-Leaves dark green, blanch¬ 
ing to creamy white. 
KOHL-RABI— Early White. Bulbs should be used 
when small. 
KALE OR BORECOLE -l)u ;ii curled. Leaves are 
so crimped and curled that it looks like moss. 
LEEK, Broad London—Mild form of onion for soups. 
OKRA, Dwarf Green—Pods used for soups. 
CHINESE CABBAGE —Fine tender vegetable for 
salads. 
PARSLEY, Moss curled—Rich green curly leaves. 
SAGE, Broad leaved—Used for seasoning. 
SUMMER SAVORY, SWEET MAJORAM, TRUE 
LAVENDER and THYME -All used for seasoning 
