MONTREAL MARKET Our 
largest variety, save the Persian. 
Nearly round fruits, perhaps 8 by 
9 inches, heavily netted, deeply 
ribbed. The flesh is very thick, 
melting green, juicy, superbly 
sweet. Weight should run 7 to 
8 lbs. Needs a long season, but 
by starting early in hot-beds and 
transplanting, it can be grown 
as far north as Montreal, where 
indeed it originated. Pkt. 10c; 
1 oz. 25c; % Ib. T5c. 
BANANA — Long yellow-skinned 
fruits, without netting, perhaps 
20 inches of length by 4 of thick- 
ness. As different in flavor as in 
appearance, the salmon flesh hav- 
ing a somewhat aromatic quality 
to its rich sweetness. It’s really 
worth growing. Pkt. 10c; 1 oz. 
25c; % lb. Tbe. 
THE FRENCH WAY of producing giant fruits of the larger 
later Muskmelon varieties is to start early in frames and 
transplant, seeds having been sown in pots, dirt bands or 
strawberry boxes. 14 days after transplanting the stems 
are shortened to fifth leaf, only two stems being left to a 
plant. As laterals appear, they are shortened back to 
second leaf, this being repeated on secondary laterals. 
Allow only two fruits on each plant. These should get off 
to even start, else larger will increase in size at expense 
of smaller. When fruits are %ths grown some of the 
extra foliage should be removed. Try this method on Honey 
Dew and Persian in the North. 
WATERMELON SYRUP—A delicious syrup, rich 
and sweet may be made from your extra Water- 
melons. Take the meat of ten melons, chop it up, 
or run through coarse grinder. Seeds need not be 
removed. Squeeze through two thicknesses of cheese 
reducing heat somewhat 
as it thickens. Remove from fire at 220 degrees, 
or when sample cools to consistency of maple syrup. 
This makes about one gallon. _ Syrup should be 
canned, given a ten-minute sterilization. 
cloth. Boil juice steadily, 
WATERMELON 
ain thing in growing both Muskmelons and Water- 
pea is a have the soil rich, or at least to make it 
Tich under and about the melon hills. Melons do. best on 
soils that are not too heavy. Plant several seeds in a hill 
after weather is well settled and frost danger past. This 
plants to 2 or 3 in hill. Additional cultural directions in 
folder sent with seeds. 
DIXIE QUEEN—A handsome melon, large fruits of pale 
green, ered with irregular stripes of very dark green. 
Form, is blocky, just a bit too long to be round. Flesh is 
brilliant red, crisp, sugary, good right to the rind, this 
hard and tough enough to make Dixie Queen a market 
melon as well as one for the home garden. Exceedingly 
prolific, so does best on well enriched soils. Though of 
such large size, averaging 30 to 40 lbs. and sometimes 
reaching 60, it is reasonably early, enough so that it a 
thoroughly safe in the North. Pkt. 10c; 1 oz. 20¢; % Ib. 
70c; 1 Ib. $2.40. : 
Y NORTHERN SWEET—A very early sort that will 
crn in regions with seasons so short that watermelons 
have never been grown there before. Fruits weigh about 
10--Ilbs., are dark green with lighter striping. Flesh is 
bright pink, crisp, deliciously sweet: Pkt. 10c; 1 oz. 20c; 
4. Ib, 60c. ! 
ELON—A melon that is not too large to g0 
eee ante the usual household _- icebox, fruits just large 
enough to be of convenient family size. About six. inches 
in diameter, dark green with lighter stripes. Flesh is light 
red, juicy, brittle, very sweet. An extra early melon, fully 
as early as the last. Can be grown on a trellis if ground 
space is limited. Pkt. 10c; 1 oz. 20c; % Ib. 60c. 
—Here is a big one, f 
TaD ough. oF inches long. Rich red meat of luscious 
sweetness. A fine shipping and market melon. Pkt. 10c; 
1 oz. 15c; % Ib. 45c; 1 Ib. $1.50. 
WILT-RESISTANT STONE MOUNTAIN — Averages 12 
inches through, 14 long. Rich, sweet, deep crimson flesh. 
Shell thin, hard, dark green. Early enough for the North. 
Pkt. 10c; 1 oz. 20c. 
dark green fruits a 


[14] 
WINTER MELON—A ver 
and very different melon, ane ae 
favorite. Round fruits of medium 
size, very heavy. The rind is 
Ivory white, no markings, and 
is hard, almost a shell, but thin. 
The flesh is bright pink, firm, 
more brittle and crispy than in 
other sorts. Juicy, and of al- 
most sugary sweetness. It ripens 
quite early, and so does well far 
north. Fine for immediate use, 
but it has the further good qual- 
ity of holding in right condition 
for a long time after picking. 
Fruits stored in a eool dry cel- 
lar are usable well into the win- 
ter. Pkt. 10c;1 oz. 15c; 4 |b. 85e. 
HALBERT HONEY—Perhaps the 
sweetest of all Watermelons, at 
least none could well be sweeter. 
Large oblong fruits with thin, 
-grained crimson flesh; concentration 
a home garden melon, but rind is 
nearby margets. Pkt. 10c; 1 oz. 20c; % Ib. 
dark green rind. Fine 
of honey. Primarily 
hard enough for 
60c; 1 Ib. $1.65. 
GOLDEN SWEET—A melon of highest eating quality, 
differing from the others in the meat being golden yellow 
instead of pink or red. Dark green, thin-rind fruits of 
about 20 lbs. weight. Pkt. 10c; 1 oz. 15c; 4 Ib. 45e, 
CITRON OR PRESERVING—The solid, crispy white meat 
is used for sweet pickles, preserves or candied Not edible 
fresh. Light green with dark stripes. Fruits will keep 
in good shape for some little time after picking. Pkt. 
10c; 1 oz. 1b5e. 
OKRA 
Grown for the young and tender seed-pods, used when 
they are two or three inches long to give a smooth, gel- 
atinous thickness and richer flavor to soups and stews. 
The pods are very good, too, as a vegetable, just boiled and 
served with butter. We offer seed of the CLEMSON- 
SPINELESS, a newer kind, prolific in yield of big, dark 
green pods. Pkt. 10c; 1 oz. 15c; % Ib. 45ce. 
PARSNIPS 
Here it is less a question of variety than of how you 
grow them. They need early sowing and deep, loose, rich 
soil. If they grow thriftily and without check, they will 
be tender, sweet and rich, core and all. 
r Don’t disparage 
Parsnips, they taste mighty good in early spring, the only 
thing you can harvest from your garden in March. Re- 
member, they will stand over winter right 
grown, even in Minnesota cr Quebec. Indeed leaving them 
in the ground until spring actually improves the texture 
and makes the flavor sweeter and richer. 
HOLLOW CROWN—Perhaps best sort for deep, loose goils. 
When well-grown, the quality of our sorts, this and 
Guernsey, is identical. Pkt. 10c; 1 oz. 20c; % Ib. 65e; 
Lelbs$2740: 
IMPROVED GUERNSEY—Recommended for the stiffer, 
heavier soils, since it is considerebly shorter, also wider at 
the shoulder, than the last. Pkt. 10c; 1 oz. 20¢; % Jb. 
65c; 1 Ib. $2.40. 
PARSLEY 
Quite adaptable as to soils, and 
or tolerate some shade. You can grow it in pots in a 
winter window, as well as in the summer garden. Naturally 
a little slower germinating than some other vegetables. 
That’s the only kink to its culture, and not much of 
a kink at that, for a few extra days irons it out. 
DWARF EMERALD CURLED—Dark green leaves, crisped 
and curled almost to mossiness. Unexcelled for piquant 
flavoring or decorative garnishing. Pkt. 10c; 1 oz. 20c; 
% Ib. 60ce. 
HAMBURG ROOT PARSLEY—A distinct form, grown for 
the roots that are like smaller Parsnips, and used in the 
Same way, also used in soups. Flavor is quite different 
from that of Parsnip, quite pleasing, and texture tends to 
be somewhat floury. Sow it early on good soil and thin 
carefully. Leaves of this sort may be used for flavoring 
in same manner as those of the Emerald, but here they 
are not curled, so not as good for garnishing. Pkt. 10c; 
1 oz. 15c. 
Sse Ss-SnscAnSSSnSsNSnase” 
| Each new garden helps make ready for come-what-may. 
where they are 
it will grow in full sun 

