WATERMELONS—90 Days 
1 oz. to 100 ft., 34 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. 10c; 1 oz. 20c; % Ib. 60c. 
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 ft. 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. 
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. 
HERBS, Sweet Pot and Medicinal 
Anise. Annual herb. Seeds used in fla- 
voring. About 2 feet tall with finely cut 
leaves and yellowish-white flowers. 
Balm. Perennial of the Mint family. 
Broad leaves on 2-foot bushy plants with 
white flowers. Its lemon-scented leaves 
are used in seasoning. 
Basil, Sweet. Fragrant annual 12 inches 
long. Leaves used in seasoning. 

lass : NY 
aN 

Pkt. 10c; 3 for 25c. 
Borage. An annual about 2 feet tall. At- 
tractive blue flowers used for garnish- 
ing, leaves for flavoring. 
Caraway. Seed used in flavoring. Pro- 
duces carrot-like clumps the first year, 
and seed the second year on 12-24 inch 
stems. 
Catnip. Grey-green foliage-plant grow- 
ing to 2-3 feet. The young leaves and 
shoots are used for seasoning, the dried 
leaves for'tea. 
Broadleaved Cress. A wide leaved form 
of the pepper grass; used also as a gar- 
nish or salad green. 
Pepper Grass. Curled, crisp, dark green 
leaves used as sharp flavored salad 
greens or garnish. 
Lavender. Foliage and lavender flower 
spikes are fragrant in the garden or 
dried for use as sachet fillers. 
Marjoram, Sweet. Leaves are used for 
their flavor with leafy vegetables like 
spinach. 
Parsley. Leaf used as garnish. The 6-8 
inch plant, of deep green, makes a lovely 
edging. 
Rosemary. Sage green foliage and in- 
conspicuous lavender-blue flowers make 
a lovely border. The leaves add a delecta- 
ble flavor to cookery. 
Rue. Primarily a medicinal herb with a 
peculiar odor and an acid flavor. A bushy 
perennial. 
Sage, Broadleaf. The most commonly 
known herb used for seasoning. Flowers 
lavender-blue. A lovely border plant. 
Savory, Summer. Strongly aromatic and 
used in seasoning. 
Thyme. A strong but agreeable odor. 
The fine flavor is considered an essential 
to many special dishes, but adds spice 
to all foods. 
Chervil. Bright green leaves, which are 
pungently aromatic and used both as 
garnish and as flavoring. 
Chives. A perennial of the onion family 
of 12-inch growth. The hollow, round 
leaves are cut and used in salads and for 
flavoring. 
Cress, Water. Thrives in standing or 
slowly moving water. Leaves are sharply 
flavored and used in salads or as garnish. 
CHIVES 






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