LETTUCE, Continued 
Oakleaf—The most popular leaf lettuce 
for home gardens. Rick, dark green 
leaves, tender and delicious. Outstand- 
ing resistance to hot weather. 
Prizehead — Early non-heading sort. 
Medium sized plants, crisp and tender. 
Color light brown on a medium green 
base. Leaves frilled at edges, and 
crumpled, 47 days. 

OAKLEAF LETTUCE 
MANGEL WURZEL 
(See Beets, Stock) 
MELONS 
Muskmelon and Cantaloupe 
Requires long season’ to develop and 
is easily injured by frost, or even by 
cool weather. Before planting, spade 
in liberal forkful of well rotted ma- 
nure in each hill. Thin plants to 4 per 
hill after third leaf develops, and train 
vines in different directions. Cultivate 
as long as possible. On moist ground 
use shingles to hold melons off ground 
to prevent rotting. 
Bender’s Surprise—Improved Surprise, 
similar to Tip Top. Coarse netted 7-lb., 
eblong fruit, distinctly ribbed, hard 
greenish-yellow skin. Flesh bright sal- 
mon. 95 days. 
Hale’s Best—Flesh thick, deep salmon- 
pink, sweet and tasty. Heavily netted 
rind, with faint stripe. Small seed cav- 
ity. Outstanding variety, resistant to 
powdery mildew. Weight, 4 lbs. 86 
days. 

PRIDE OF WISCONSIN CANTALOUPE 
Hearts of Gold or Improved Hoodoo— 
Nearly round 2-lb. fruit, distinctly 
ribbed, deep green with fine grey net- 
ting. 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. 
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. 
92 days. 
Tip Top—A home garden and _ local 
market variety. Large fruits, slightly 
oval, pale green skin, turning to yellow 
at maturity. Ribbed and slightly netted. 
Flesh bright salmon, sweet and de- 
licious, 90 days. : 
WATERMELON 
Requires about same culture as musk- 
melon, except the vines need more 
room. Fertilize each hill liberally and 
cultivate thoroughly. 
Cole’s Early—An early variety for the 
North. Medium size fruit, short oval 
with alternate dark and light green 
stripes. Pink-red flesh, black seeds and 
tender rind. 75 days. 
Dixie Queen—Very prolific. Bright red, 
crisp, splendid quality fibreless flesh. 
Very few small, white seeds. 85 days. 


The kind of lettuce 
you can grow at 
home — really crisp, 
fresh leaf lettuce—is the 
kind every 
master chef sighs for and can't get. 
As soon as your soil is workable, plant 
a row of black Seeded Simpson, or 
Oak Leaf. Or if you like head lettuce, 
try Big Boston, a butterhead full-flavored 
kind you can't buy on the market. 
Hot weather is hard on most lettuce, 
but try Great Lakes: you'll be surprised 
how well it grows and how slowly it 
bolts to seed. And you'll be delighted 
16 

The Old Gardener on LETTUCE 
with its good crisp 
head lettuce flavor. 
For a real treat, try 
@akmeeUcaismenltamcom- 
bines the wonderful 
flavor and quality of 
leaf lettuce with the 
productivity and 
crispness of head let- 
tuce. If allowed to stand, it produces 
loose heads. 
Remember that lettuce is a fast-growing, 
rich feeding crop. Give it plenty of 
water. And use your compost or well- 
rotted manure liberally on the lettuce 
row. A light sprinkling of nitrate of 
soda will pay, too, because 
thrives on lots of nitrogen. 
lettuce 
Early Kansas—New variety, early. Large, 
oval, dark green with light green strip- 
ing. Flesh solid deep red; texture fine; 
tender; delicious flavor. 80 days. 
Kleckley’s Sweet or Wondermelon— 
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 shipping variety. Fruits 
very large, oval-round, blunt ends. 
Dark green, tough rind. Flesh rich 
scarlet, fine grained, sweet. Seed white 
with black tips. 90 days. 
Tom Watson—Red heart strain. Large 
fruit, uniform cylindrical, with tough, 
elastic rind, faintly veined. 90 days. 
MUSTARD 
Sow as early as possible in the spring. 
Keep rows 6” to 12” apart and cover 
with soil 14” deep. You may also sow 
seed in autumn to raise greens and 
for salads. 
Fordhook Fancy — Upright growing, 
mild variety. Bright green leaves, 
plume-like and deeply fringed on the 
edges. 50 days. 
Mustard Spinach or Tendergreen— 
Wholesome, quick-growing green, com- 
bining mustard and spinach flavors, 28 
days. 
OKRA OR GUMBO 
Sow in rows about 3’ apart. Cover 
seeds with about 1” of fine soil firmly 
pressed down. Thin plants 18” to 24” 
apart when they reach 3” growth. 
Do not plant until ground is warm, as 
this is a tender, hot weather plant. 
Pick before woody fibres develop. 
Dwarf Green—FEarly, prolific dwarf 
growing sort. Dark green fluted, 5 to 
7-in. pointed pods. Most desirable, com- 
pact growing okra. 50 days. 
Perkin’s Mammoth Long Pod—Early and 
prolific. Very tender, long pods. Deep 
green and slightly corrugated. 68 days. 
White Velvet—Early and prolific. Pods 
pale greenish-white, 6 to 7-in. long. 
Meaty, tender. Strong, tall-growing, 3% 
feet in height. 62 days. 
ONIONS 
Plant as soon as soil can be prepared. 
For best yield, plant on very fertile 
land—fall plowed, and thoroughly fer- 
-tilized. When plants are a few inches 
tall, thin to prevent crowding—using 
the plants removed as green onions. 
Those left to become fully ripe can 
be stored for winter. Cultivate and 
hand weed every 2 weeks during 
summer. 
Prizetaker—Large, globe shaped, with 
glossy, thin straw-colored skin. Coarse, 
mild flesh. Sometimes weigh as much 
as 4 lbs. each. 102 to 104 days. 
Yellow 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. 
Yellow Globe Danvers—An oval 
shaped, straw-colored onion. White 
flesh, crisp and mild. Splendid keeper. 
110 days. 
N 
