Canteloupes 
HUTH’S ORANGE FLESH 
—Its appealing deep orange 
flesh is its distinctive char¬ 
acteristic. It is the most 
solid, with the smallest seed 
cell of any type and will 
weigh more to the crate. 
Fruit very uniform in size, 
nearly round and densely 
covered with a hard gray 
netting. Recommended for 
its hardiness, prolificness, 
deep flesh and excellent eat¬ 
ing and shipping qualities. 
REACH OR GARDEN 
MELON—The fruit is about 
the size of a large peach, 
oval shaped and of a bright 
yellow color, somewhat rus- 
setted. When it first ripens 
it is quite hard and has very 
little flavor, but they soon 
become mellow, not sweet, 
and have a rich flavor, but 
for sweet pickles, pies, or 
preserving, they are superb. 
NETTED NUTMEG — We 
consider this the very best 
variety in cultivation. Vines 
vigorous, hardy, productive, 
fruit round, slightly flat¬ 
tened at both ends, ribbed, 
covered with coarse netting; 
flesh very thick, green, and 
of the highest flavor. 
Pineapple 
WINTER PINEAPPLE 
CASSABA—The green melon 
used extensively for shipping 
East for the holiday and win¬ 
ter trade. Melons do not ma¬ 
ture on the vines and the 
flavor is greatly improved 
by being stored in a cool 
place. 
Leek 
CULTURE—A hardy species 
of onion, sown in drills or 
broadcast. When six inches 
high, transplant into rows a 
foot apart, setting the plants 
four or five inches deep and 
about six inches apart in the 
row. Used mostly in soups 
and stews. One ounce to one 
thousand plants. 
AMERICAN FLAG — This 
Leak aside from being valu¬ 
able for soups and salads, 
when blanched, makes an ex¬ 
cellent dish if sliced and 
cooked. 
Lettuce 
CULTURE—Lettuce can be 
started early in cold frames 
in February and transplanted 
to open ground as soon as it 
can be worked. For late crop, 
sow the seed in open ground 
as soon as season permits, in 
rows 15 to 18 inches apart; 
thin heading varieties one 
foot apart in the rows. Loose 
leaf sorts will stand closer 
growing. One ounce will 
plant 200-foot row, or three 
pounds will plant an acre. 
MAY KING—The best But- 
terhead Lettuce for forcing 
as well as early. The outside 
leaves are tightly folded, 
making the plant practically 
all head. It has a rich, but¬ 
tery flavor which is delicious. 
PARIS WHITE (Cos or Ro- 
maine)—This variety is quite 
distinct from the other varie¬ 
ties of Lettuce, dark green 
in color; leaves are white 
with the faintest tint of 
green. Succulent and sweet. 
PRIZEHEAD — One of the 
best loose, non - heading va¬ 
rieties, of fine quality, and 
very popular. Has a brown 
edge. 
HANSON—Requires 80 days. 
This is a fine variety for late 
summer planting, as it stands 
the hot, dry weather and 
does not get bitter like some 
summer varieties, of fine 
quality and very popular. 
BLACK-SEEDEI) SIMPSON 
—A bunching variety, form¬ 
ing no definite head. It has 
a large mass of fine, brittle 
leaves of a light green. 
CALIFORNIA CREAM 
BUTTER HEAD —Requires 
75 days. A butter head, cab¬ 
bage shaped, with thick 
leaves. Large in size, dark 
green leaves tinged with 
brown and spotted. The in¬ 
side of the head is a rich 
golden yellow. 
Onion Seed 
If planting for big Onions, 
sow one ounce of seed to 75 
feet of drill, or 2 Vi* pounds 
per acre, in rows 12 to 15 
inches apart; for best results 
in growing large Onions, 
after they begin to bowl, 
carefully draw the dirt away 
from the Onion until bowl is 
covered about one-fourth 
inch. If planting for green 
Onions, it requires about one 
ounce of seed to SO feet of 
drill. 
AUSTRALIAN BROWN — 
This Onion is of special merit 
because of its excellent keep¬ 
ing qualities; bulbs remain 
in excellent condition almost 
a year after they are har¬ 
vested. The advantage of 
this is easily seen, especially 
by the Southern growers. In 
shape and form they resem¬ 
ble the Yellow Bermuda On¬ 
ion, but the former are 
heavier in every case. The 
skin is quite thin and bright 
reddish brown, while the 
flesh is solid, crisp and mild. 
PICKLING ONIONS 
EXTRA EARLY WHITE 
PEAR—(70 days.) This is 
the best of all for pickling 
and the earliest ripening 
Onion in existence, frequent¬ 
ly maturing in 70 days from 
sowing the seed. The bulbs, 
of a pure paper-white, are 
flattened, of medium size, 
averaging one to IV 2 inches 
in diameter, flesh crisp and 
mild in flavor. Largely 
planted for bunching and for 
sets. Succeeds well every¬ 
where. 
Peas 
AMERICAN WONDER — 
The vine grows eight to ten 
inches high and is very pro¬ 
lific in pods; ripens in about 
50 days from germination. 
It is among the first of the 
early green wrinkled sorts. 
GRAY SUGAR (Edible 
Pods) — A splendid variety 
with edible pods. It grows 
medium high, and is remark¬ 
able for its prolific charac¬ 
ter. The pods are flat, crook¬ 
ed, and very fleshy. 
Hot Peppers 
LARGE MEXICAN CHILI 
—This Chili is grown in 
Mexico more largely than 
anv other. It is in a class by 
itself, on account of its ex¬ 
treme pungency. It is used 
almost exclusively for grind¬ 
ing and sold as cayenne, the 
trade of which is surprising. 
CHILI PEQUIN (or Birds¬ 
eye Hot)—Fruit very small, 
round, and exceedingly pun¬ 
gent. Used for seasoning 
and pepper sauce. 
Parsnips 
CULTURE—They do best in 
deep, rich, sandy soil. As 
the seed is slow to germinate, 
it should be sown as early 
as possible; cover one-half 
inch deep, and press the soil 
firmly over the seed; give 
frequent cultivation, and thin 
out plant six to the foot. 
One ounce will sow 150 feet 
of drill; five pounds to the 
acre. 
IMPROVED GURNSEY— 
Roots comparatively short, 
ending somewhat abruptly 
with a small tap root; grows 
with a cavity on the top or 
crown of the root. 
HOLLOW CROWNED 
THICK SHOULDER — The 
best for table use; easily 
raised and of great produc¬ 
tiveness. 
ROSELLE (Australian Jelly 
Plant)—This plant, coming 
from Queensland, Australia, 
will grow wherever cotton 
grows, and with much the 
same cultivation. It blossoms 
in October and November and 
after the blossoming a seed 
pod forms with fleshy red 
leaves around it. Pick this 
while soft, put in a kettle 
with just enough water to 
cover and boil, strain, add 
one cup sugar and one-half 
cud lemon juice to each 
pint of juice and boil until it 
jellies. It has a delicious 
flavor between the currant 
and quince. It can also be 
made into jams, pies, pud¬ 
dings, etc. 
It is easily grown from 
seed, which should not be 
planted until the ground be¬ 
comes warm; if given plenty 
of water it will require eight 
by eight feet. It will not ma¬ 
ture seed in the colder cli¬ 
mates, but in the favored 
Gulf Coast country it ma¬ 
tures seed. Price 15c per Pkt. 
Oz. 75c. 
Rhubarb 
RHUBARB OR PIE PLANT 
A rich, sandy soil, wet but 
well drained, is best for Rhu¬ 
barb. It is cheaper to grow 
from seed and discard untrue 
plants. The popular method 
is to use young plants prop¬ 
agated from the crown. The 
best stems are produced the 
second year, but it continues 
to produce for several yeax - s. 
When the blossom stalk ap¬ 
pears, it should be cut back 
well into the ground. Set the 
crowns of the plants so that 
they ai*e two inches under 
the surface of the soil. This 
is important. Choose a place 
where the soil will be moist 
at all times. One ounce pro¬ 
duces from 400 to 500 plants. 
VICTORIA—The most popu¬ 
lar variety. Stalks thick, 
long and red. 
RHUBARD ROOTS —From 
December to March. 
Victoria Roots 20c each; 
Doz. $2.00, postpaid. 
XI 
