TURNIPS 
1 oz. to 100 ft., 2-3 Ibs. to acre. 
Culture. For early use sow the small sorts as soon as the 
ground can be worked in the spring, in drills 14 inches apart. 
As the seed is very fine, it should be covered but slightly, 
except in very dry weather. For fall and winter use, sow early 
kinds during July, August and September. Pkt. 10c; 1 oz. 20c; 
% Ib. 50e. 
Early Garden Turnips—40-60 Days 
Snowball. An extra early, round turnip, snow white, crisp 
and solid. 
Early Furple Top Milan. This variety is ready for table sooner 
after planting than any other yet introduced. Top smail, erect, 
strap-leaved, bulb a deep purple above, white underneath, 
flesh white, firm and delicate. 
Early White Milan. Same as Purple Top Milan, but pure white, 
sweet and tender, best early market variety. 
Golden Ball. Undoubtedly one of the most delicate and sweet- 
est yellow fleshed turnips yet introduced. Not of large size, 
but firm, hard and most excellent flavor. Keeps well. 
Seven Top. A very hardy sort, grown principally for greens. 
The young shoots are very tender, roots tough and unsuitable 
for food. 
Pomeranian White Globe. One of the most productive kinds, 
and in good, rich soil, roots will frequently grow to 12 pounds 
in weight. It is of perfect globe shape, skin white and smooth, 
leaves of dark green and of strong growth. 
Purple Top White Globe. A large, globe-shaped variety; 
purple above ground. It is handsome and of excellent quality, 
recommended both for family and garden and field crop. 
Stock Turnips—80 Days 
Cowhorn. Sometimes called long white. Slightly crooked. 
Pure white except a little shade of green at the top. Grows 
half out of the ground and is of very rapid growth. Is deli- 
cate and well flavored. Has proved itself one of the best 
stock turnips. 
Large White Norfo!k. A white variety, usually attaining a 
very large size. Extensively grown for stock feeding. The 
leaves are also used for greens. It is hardy and may remain 
in the ground all winter. Yields very large. 
Yellow Aberdeen. Round, medium size, light yellow. Produces 
a large crop, is hardy and keeps well, flesh very firm but 
tender and sweet. A great favorite with the dairymen. 
s ney 9 DN & 
az 

and sauces. 
drinks. 
and medicine. 
Catnip. Used for seasoning. 
Chervil. Resembles Parsley. 
Coriander. 
Dandelion. Used for greens. 
remedies. 
Lavender. 
perfume. 
Sage. 
seasoning. 

14 CALL FOR OUR SPRAY GUIDE 
HERBS, Sweet Pot and Medicinal 
Pkt. 10c; 3 for 25e. 
Anise. For garnishing, cordials and flavoring. 
Basil, Sweet. The popular Basilico Napolitano of the Italians. 
The leaves and tops of the shoots are used for soups, stews 
Borage. Excellent for bees. The leaves are used in salads or 
boiled as spinach; the flowers are aromatic and used in cool 
Caraway. The aromatic seeds are used in confectionery, cakes 
Used for garnishing. 
- Chives. Member of the Onion family; used for flavoring. 
For garnishing; seeds aromatic. 
Fennel Sweet. The leaves enter into sauces. 
Horehound. Useful for its tonic proporties and for cough 
A popular aromatic herb, emitting a delightful 
Rue. Medicinal; good for roup in fowls. 
Used both green and minced or dry and powdered for 
Savory, Summer or Bohnenkraut. 
flavoring soups and dressings. 
WATERMELONS—$90 Days 
1 oz. to 100 ft., %4 Ib. per Acre. — 
Culture. Watermelons thrive best on light, well-drained soils, 
but give good results on any good rich garden soil properly 
drained and cultivated. Plant after weather is settled and 
ground warm. Hills 8 feet apart each way, well-rotted manure 
worked into each hill. Pkt. 10¢c; 1 oz. 20c; % Ib. 60¢e. 
Klondike. New; wilt resistant. For genuine merit the Klondike 
is surpassed by no other melon. The seeds are quite small, 
the color brown mottled black, while the flesh is a distinctive 
shade of red. The rind is dark green, and although thin, it is 
still a good shipper because it does not wilt. The shape is long 
and the average weight 20 pounds. The seed being so small 
one pound contains as many as two pounds of most other 
varieties. 
Halbert Honey. An early maturing variety suited to the North- 
ern states; vigorous and very productive. Melons 18 to 20 
inches long. Skin dark, glossy green; flesh beautiful crimson, 
tender, sweet and delicious. 
Cole’s Early. The Northern states’ favorite. As an early melon 
it is the standard of high quality; in sugary delicious crisp- 
ness, flavor and melting tenderness; it is the top-notcher. It is 
oblong shaped, about 20 inches long, 12 inches through. 
Kleckley Sweet. It is, without question, the most desirable 
variety to plant for home use or near-by markets. The fruits 
are very attractive, oblong in form, and have a glossy dark 
green skin. The rind is unusually thin, with the flesh ripening 
close to it. The color of the flesh is a beautiful bright scarlet. 
The heart is broad and remarkably solid. The white seeds are 
placed close to the rind. The melons average 18 to 20 inches 
in length by 10 to 12 inches in diameter. 
“King and Queen.”’ Winter Watermelon. Spherical shape, 
ivory shell, pink center, seeds black. A luscious, valuable win- 
ter melon, hardy, a good drought-resister. Ripens every melon 
in less than 120 days. Keeps for ninety days if not bruised. 
Shell very hardy and melon ripens to within % inch of it. 
Black-Seeded Ice Cream Watermelon. Grown extensively in. 
Wenatchee and Yakima sections of Washington. A splendid 
shipping melon, does exceptionally well in any soil which 
grows melons. Almost round, pink meated, black seeded, a 
fine keeper. Drought-resistant, ripens early. d 
White Seeded Ice Cream. Fruits almost round, rind thin, 
medium green. Flesh pink, sweet. Matures early. <A fine 
keeper. 
Citron. Green seeded. Used only for preserving, extremely 
productive. Fruits round, flesh white and solid. 
Used for seasoning and 

Thyme, Broad-leaved. Used for seasoning. ’ 

