
MELONS 
Muskmelon and Cantaloupe 
Pride of Wisconsin—Small seed cavity and thick, orange flesh, 
excellent flavor. Matures early. Large size. A new melon 
which is deservedly becoming a leader. 
Bender’s Surprise—Improved Surprise, similar to Tip Top. 
Coarse netted 7-lb., oblong fruit, distinctly ribbed, hard green- 
ish-yellow skin. Flesh bright salmon. 95 days. 
Hale’s Best—Outstanding early oval fruit, ight ribbed, heav- 
ily netted. Thick, salmon-orange flesh. Sweet. 80 days. 
Hearts of Gold—Nearly round 2-lb. fruit, distinctly ribbed, 
deep green with fine grey netting. Thick, deep salmon flesh, 
tender, sweet. 94 days. 
Honey Rock or Sugar Rock—Round, 4-lb. fruit. Grey-green 
skin, coarse, sparse netting. Orange-salmon, thick flesh, fine 
flavor. 85 days. 
Rocky Ford—Fruits small, rather large seed cavity. Nearly 
round, weigh 2%-lb. No ribs, heavily covered with hard grey 
netting. Flesh thick, green, with gold tinge at center. Juicy, 
spicy, good quality. 92 days. 
WATERMELON 
Harris’ or Coles’ Early—Very productive. Medium size, short 
and oval. Alternate dark and light green stripes. Tender rind, 
black seed, pink-red flesh. 20-lb. 75 days. 
Kleckley’s Sweet—Large, cylindrical, dark bluish-green, with 
thin, tender rind. Bright red, juicy, sweet flesh, creamy white 
seeds with traces of brown. 85 days. 
Stone Mountain—Also called Dixie Belle. High quality ship- 
ping variety. Fruits very large, oval-round, blunt ends. Dark 
green, tough rind. Flesh rich scarlet, fine grained, sweet. Seed 
white with black tips. 
Tom Watson—Outstanding red heart strain. Large fruit, uni- 
form cylindrical, with tough, elastic rind, faintly veined. 
Dixie Queen—Very prolific. Bright red, crisp, splendid quality 
fibreless flesh. Very few small, white seeds. 85 days. 
ONIONS 
Yellow Varieties 
Prizetaker—Large, globe shaped, with glossy, thin straw- 
colored skin. Coarse, mild flesh. 102 to 104 days. Lg. pkt. 10c. 
Southport Yellow Globe—Globe shaped, medium to large bulbs. 
Solid, yellow, tough clinging skins. Creamy white flesh. 114 
days. Large pkt. 10c. 
Yellow Globe Danvers—Medium late, hardy. Good cropper, 
fine for storage. Medium large, firm, solid, round bulbs. White, 
slightly yellow toned flesh. 112 to 114 days. Large pkt. 10e. 
Sweet Spanish—Large, globe-shaped, exceptionally mild and 
sweet—excellent for eating raw or boiled. Light yellow skin 
and pure white, firm, crisp, and tasty flesh. 112 days. Large 
pkt. 10c. 
Ebenezer—Large, somewhat flattened. Leading variety for 
onion sets. Large pkt. 10c. 
Red Varieties 
Red Wethersfield—Popular, good keeper, used extensively for 
sets. Medium large, flat bottomed bulbs with sloping top. Pur- 
plish-red. Fine grained flesh, firm, slightly flushed with pink, 
100 to 102 days. Large pkt. 10c. 
Southport Red Globe—Finest of all red onions. Perfectly round, 
good sized bulbs with thick, small necks. Skin is deep purplish 
red. Strong flavored flesh, white tinged with pink. Good keeper, 
productive. 112 to 114 days. Large pkt. 10c. 
N 

White Varieties 
Southport White Globe—Best of the whites. Medium-sized, 
round, solid white bulbs, fine thin skin. Waxy white flesh, mild 
and fine grained. Keeps well in fall. 110 to 112 days. Lg. pkt. 
10c. 
White Portugal or Silverskin—Excellent flat variety. Depend- 
able cropper, excellent for sets, for green bunching, or as a 
pickler, 100 to 102 days. Large pkt. 10c. 
White Bunching—For green onions. Does not form bulbs. 

Long white stems. Large pkt. 10c. 
OKRA or GUMBO 
Dwarf Green—Early, prolific 
dwarf growing sort. Dark 
green fluted, 5 to 7-in. point- 

ed pods. 50 days. 
Perkins Mammoth—Medium 
early, productive. Meaty, 
slender, tapered 7 to 8-in. 
ribbed pods. 56 days, 
White Velvet—Early and pro- 
ONION PLANTS 
Sturdy, hardy plants that 
come to you all ready to set 
out. Ask for latest prices. 
ONION SETS 
The quickest way to get onions 
early. We offer choice, select, 
dry sets, of the highest qual- 
ity. (Prices on application.) 
lific. Pods pale greenish- WHITE. 
white, 6 to 7-in. long. Meaty, RED. 
tender. 6 days. YELLOW. 
PARSLEY 
Plain or Single—Leaves dark green, flat, deeply cut, but not 
curled. 
Moss Curled or Triple Curled—Compact, dark green leaves, 
curled and fine-cut. 
Hamburg Rooted—Deeply cut, plain leaves. Edible roots, 
thick and fleshy, 10 to 12-in, long. Used for flavoring. 
PARSNIP 
Hollow Crown—The most generally grown kind. Roots 2% to 
3-in. thick at shoulder. 12 to 14-in. long, uniformly tapered, 
hollow crowned. 95 days. 
TOMATO 
Rutgers 

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