
~Watermelons 
- veins. Rind tender; flesh rich 




~ HALBERT HONEY 
85 Days—A fine, large prolific 
melon second in popularity to 
the Kleckley’s Sweet and just as og 
luscious and sweet in flavor. 
Splendid for home use and 
nearby markets. Fruits 30 ° to 
35 lbs.,. cylindrical with blunt 
ends, dark glossy green with fine 
red, extending clear to the rind. 
Seeds white with black tips. 

Improved Kleckley’s 
Sweet Watermelon 
BLACKLEE, WILT-RESISTANT IMPROVED KLECKLEY’S SWEET OR WONDER 
90 Days—A highly resistant melon to fusarium | 85 Days—The Kleckley’s Sweet outsells all other 
wilt. Good shipper. Fruits 40 lbs., medium long, | varieties for home and local market gardeners. 
dark green. Flesh deep red, sweet and juicy. Seeds | Fruits large, 30 to 50 lbs., long with round ends, 
black. pe iaiake green with faint ribbing. Flesh deep red, 
sparklin d ? d ry sweet to th 
COLE’S EARLY OR HARRIS’ EARLIEST A COC sonte pba aaa hae Mb tam bee cont) : 
80 Days—An extra early variety and a great favor- 
~ite in the North and one of the finest for family LEESBURG, WILT-RESISTANT 
use or the home market. Fruits small size, 15 lbs., | 99 Days—Similar to Kleckley’s Sweet but shorter 
short, nearly round, dark green striped irregularly | with blockier ends. Rind a shade lighter in color and 
with a lighter shade; rind tender. Flesh light red, | much tougher; flesh deep, rose-pink, resistant to 
sweet and delicious. Seeds black. white heart; extremely sweet. Seeds white. 
FLORIDA FAVORITE GOLDEN HONEY 
85 Days—A fine melon for the horae market trade. | 85 Days—Delicious yellow flesh and unusual sugary 
Fruits large, 25 lbs., long with round ends. Light | flavor. Fruits nearly round, 20 lbs., light green with 
green with mottled stripes of dark green; rind | mottled darker green stripes. Seeds brown, 
fairly tough. Flesh dark red, crisp and sweet. Seeds 
white, GREEN SEEDED CITRON 
EARLY KANSAS . 95 Days—Used exclusively for preserving. Fruits 
80 Days—A fine shipper. Fruits nearly round, 40 | round, 10 lbs., striped alternately with dark and 
lbs., light green with wavy stripes. Flesh red, sweet | light green. Flesh clear white and very solid. Seeds 
and tender. Seeds reddish brown. glossy olive green. 

Herbs — Aromatic, Medicinal, and Kitchen 
Herbs take but little room in the garden. They are | -CHERVIL. Curled. Annual. 1 ft. Leaves used for 
valuable in flavoring, for the fragrance they impart seasoning. 
to the home and for the ornamental qualities of GHIV ES rerennials6 ing: Leaves. of onion like 
~ some varieties when used in the flower garden, flavor used for salads, soups and stews. 
CORIANDER. Annual. 2 ft. Seeds used for flavor- 
Culture—Plant in rich, mellow soil early in the _ing candy, medicine and cordials. 
Spring in very shallow drills 1 ft. apart and thin 
out or transplant to 6 ins. apart in the row. The | DILL, MAMMOTH. Annual. 2 to 3 ft. Seeds and 
varieties used in dry form should be cut on a dry leaves used for dill pickles and dill sauce. 
day before they have come into full bloom. Tie in | pENNEL, SWEET. Biennial. 3 to 4 ft. Edible stalks 
bunches and hang in the shade. Dry quickly, bottle like celery. Leaves for flavoring sauce and soups. 
or pack tightly in boxes with the air entirely ex- Seeds to flavor candy and medicine. 
cluded. 
MARJORAM, SWEET. Perennial. 2 ft. Leaves used 
for seasoning salads, soups and poultry dressings. 
ANISE. Annual. 14 to. 16 ins. Seeds used for flavor- 
ing bread, cakes, cordials and garnishing. SAGE. Perennial. 1 ft. Leaves used for seasoning 
= 8 meats and poultry dressings, 
_ BASIL, SWEET. Annual. 1 ft. Leaves used for sea- 
soning salads, soups and fruit drinks. SAVORY, SUMMER. Annual. 10 ins. Leaves and 
2 shoots used in salads and for flavoring dressings, 
BORAGE. Annual. 1% ft. Leaves used for garnish- soups, stews, snap beans, etc, 
Mig, and cordials, Also cut flowers. THYME. Perennial. 10 in. Leaves used in combina- 
~CARAWAY. Biennial. 2 ft. Seed used for flavoring tion with other herbs for seasoning meat, gravy, 
bread, pastry baked fruits and liquers. fillings, etc. 
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