MUSKMELON—Rocky Ford 
■H 
Jfhe. OU S-aAcleneA iayA. 
— about CANTELOUPE 
Nothing is more delicious than a sweet, ripe 
melon that is "just right" for eating. You 
can't get them at the store, because melons 
shipped for the markets are usually gathered 
too immature, and the chill of refrigerator 
cars make it impossible for the natural 
flavor to develop. 
Even when you grow melons in your own 
garden you must watch for the proper time 
to gather them. The signs that tell an experi¬ 
enced eye when a melon is "ready" are rather 
difficult to describe, but can be recognized 
with a little practice. 
First, examine the stem ends of the fruit. 
If no cracks appear around the stem union, 
the fruit is too immature to gather. Wait 
until cracks show all around the stem and 
the fruit has a certain color and a sort of 
"glisten" that you'll come to recognize. 
Don't let the fruit ripen too fully on the vine, 
as this impairs the flavor. 
After gathering, keep the melons in a warm 
place for a day or two before eating, and 
you'll have wonderful "just right" fruit. 
—about ONIONS 
Wherever possible, onions should be grown 
from seed, because this method produces a 
much better quality of onion. 
Dry onions, produced from sets, are usually 
of rather poor quality, and don't keep well. 
Green, or bunching onions, can be grown 
from sets or multiplier bulbs, and the home 
gardener generally uses sets for the earliest 
green onions. However, better quality is 
gained when onions are grown from seed. 
Onions need well-drained, rich soil. 
I 
WATERMELON—Dixie Queen 
LETTUCE—New 
York, Wonder¬ 
ful or Los 
Angeles 
ENDIVE—Green Curled Ruffec 
ONION—Yellow Bermuda 
