. Peas 
15¢ PER PACKET 
ALL OTHER VEGETABLE SEEDS 10¢ 
EXCEPT WHERE OTHERWISE NOTED 


ONIONS 
1. White Bunching 2. Yellow Globe 
Danvers 3. White Portugal 4. Utah 
Sweet Spanish. 
MELONS, continued 
Honey Ball—Round, yellowish white 
fruit; 
ting. Pale green flesh, sweet, 
slightly spicy flavor. 105 days. 
juicy, 
Honey Dew—The well-known green 
fleshed melon for warm climates. 
Smooth, ivory colored skin. Flesh is 
sweet and juicy. 112 days. 
Persian—Globular fruit, very dark green 
rind, fine sparse netting. Flesh thick 
orange, distinctive flavor. 115 days. 
Rocky Ford, Golden Lined — Fruits 
small, with rather large seed cavity. 
Nearly round, weight 2¥2 lbs. No ribs. 
Heavily covered with hard grey net- 
ting. Flesh thick, green with gold tinge 
at center. Very juicy, spicy quality, 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. 
Angeleno—Black seeded, red flesh va- 
riety for home and market gardens. 
Medium large nearly round _ shape. 
Dark green tough rind—a good shipper. 
Excellent quality. 
Blue Ribbon Striped Klondike—Large 
long melon, yellowish green with dark 
green stripes. Tough rind. Scarlet, de- 
licious flesh, 90 days. 
Chilean, Black Seeded—A medium size, 
blunt oval variety. Medium green with 
darker green stripes. Thin, tough rind 
and deep red, medium sweet flesh. 85 
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. 
Klondike—Fruits oblong, tapering to 
blossom end. Solid dark green rind. 
Flesh red, very fine textured and sweet. 
Small black seeds. 80 days. 
Tom Watson—Red heart strain. Large 
fruit, uniform cylindrical, with tough, 
elastic rind, faintly veined. 90 days. 
smooth with sparse coarse net-. 
MUSTARD 
Sow as early as possible in the spring. 
Keep rows 6” to 12” apart and cover 
with soil Ya" deep. Also sow seed in 
autumn to raise greens and for salads. 
Mustard Spinach or Tendergreen— 
Quick-growing green, combining mus- 
tard and spinach flavors, 28 days. 
Southern Giant Curled—Large, frilled, 
crumpled. Light green leaves. 35 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. 
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, 32 
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 
weed every 2 weeks during summer. 
Yellow Varieties 
Utah Sweet Spanish—A mild sweet 
giant. Can be grown to good size from 
seed. Delicious at all stages. 110 days. 
Yellow Globe Danvers—Oval shaped, 
straw-colored. White flesh, crisp and 
mild. Splendid keeper. 110 days. 
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. 
White Sweet Spanish—Pearl-white col- 
or, mild flavor. Solid and crisp. Largest 
of the white onions. 110 days. 
White Bunching—A good Spring ap- 
petizer. Crisp and mild. Fine for cooking 
when grown larger. 60 days. 
Continued on page 17 

WHEN TO SOW SEED 
IN THE WEST... 
There can’t ever be a positive yardstick 
by which people will know when to 
plant, because the “weather” seldom 
ever runs true to form—it’s mostly al- 
ways unusual, 
About the most reliable method is to 
plant according to the “degree of hardi- 
ness’ —the ability of vegetables to stand 
extremes of temperatures. Then, by find- 
ing out from the Weather Bureau the 
~— 
o 
average dates over a period of years 
of the last killing frost in spring and the 
first one in fall, and tacking on a few 
days to be conservative, we'll have 
about the best that can be done in the 
way of reliable information. When the 
weather doesn’t perform and an un- 
expected late or early frost comes along, 
you'll have to protect your plants with 
frost covers. 
It should be safe to sow seeds of 
tender plants between the following 
dates in the western States: Northern 
Arizona, May 2 to Oct. 9. Southern 
Arizona, March 10 to Nov, 15, 
California: Imperial Valley, Feb. 5 to 
Dec. 5; Interior Valleys, Mar. 10 to Nov. 
5; Southern Coast, Jan. 25 to Dec. 5; 
Central Coast, Mar. 5 to Nov. 20; Moun- 
tain Sections, May 5 to Aug. 20. 
Western Oregon, April 27 to Oct. 15: 
Eastern Oregon, June 14 to Sept. 12. 
Idaho, June 1 to Sept. 12. 
(See page 19 for more facts about when 
to plant in the West.) 
