
ALL VEGETABLE SEEDS 
MANGEL WURZEL 
(See Beets, Stock) 
MELONS 
Muskmelon and Cantaloupe 
Easily injured by cool weather, Be- 
fore planting, spade liberal forkful of 
well rotted manure into each hill. 
Plant 8 to 10 seeds to a hill, Thin 
plants to four per hill after third leaf 
develops, and train vines in differ- 
ent directions. On moist ground, use 
shingles to hold melons off ground 
to prevent rotting. If grown in cool 
weather or where nights are cold, 
will not bear well and melons will 
have poor flavor. 
Bender’s Surprise—Similar to Tip Top. 
Coarse netted 7-lb., oblong fruit, distinct- 
ly ribbed hard greenish-yellow skin. 
Flesh bright salmon, 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. 4 lbs. 86 days. 
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. Gray-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. 
Rocky Ford—Fruits small with rather 
large seed cavities. Nearly round, 2% 
Ibs. No ribs, Flesh thick and green with 
golden tinge at center. Very juicy and 
spicy, Excellent quality. 92 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. 
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Dixie Queen—Very prolific. Bright red, 
crisp, splendid quality fibreless flesh. 
Very few small, white seeds. 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. 
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 Y2'’ 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. 
Southern Curled Giant — Large, frilled 
and crumpled. Light green leaves. 35 
days. 
OKRA OR GUMBO 
Sow in rows about 3’ apart. Cover 
seeds with about 1’’ of fine soil firm- 
ly 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— Early, 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. 
ONIONS 
Plant as soon as soil can be pre- 
pared. For best yield, plant on very 
fertile land—fall plowed, and thor- 
oughly fertilized. When plants are a 
few inches ttall, thin to prevent 
crowding—using the plants removed 
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as green onions. Leave 4” apart for 
globe-types and 6” for the big Span- 
ish types to mature for dry onions. 
Latter can also be started indoors for 
largest bulbs and can be set out 6” 
apart after frost danger has passed. 
All onions need liberal feeding and 
watering. Those left to become fully 
ripe can be stored for winter. Culti- 
vate and hand weed every 2 weeks 
during summer, 
Yellow Varieties 
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. 
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 Bunching—A good Spring appe- 
tizer. Crisp and mild. Fine for cooking 
when grown larger. 60 days. 
White Portugal or Silverskin—Excellent 
flat variety. Dependable cropper, excel- 
lent for sets, for green bunching, or as 
a pickler, 100 to 102 days. 
Red Varieties 
Southport Red Globe—Finest of all red 
onions. Perfectly round, good sized 
bulbs with thick, small necks. Skin is 
deep purplish-red. Strong flavored flesh, 
white tinged with pink. Good keeper, 
productive. 112-114 days. 
ONION PLANTS 
Sturdy, hardy plants that come to you 
all ready to set out. Ask for prices. 
ONION SETS 
Onion sets used instead of seeds will 
produce earlier crops of green onions 
or large bulbs. Plant sets right side 
up and cover with garden rake; then 
firm the soil well over the se. 
RED WHITE YELLOW 

SPECIAL TECHNIQUE USED IN SOWING HILLS 
Hills are “holes’’ on points, and distin- 
guished from drills, which are rows. 
Plants sown in hills are usually either 
vines, or large bushes, which need so 
much room in the row they cannot be 
sown in drills. For example, cucumbers, 
melons, squash, sweet corn, bush squash 
and tomatoes. 
The procedure is to stretch a line, just 
as you would for a seed drill, and along 
this mark the location of the hills at the 
proper intervals. 
Scoop out a shallow depression and mix 
with the soil at its bottom a quantity of 
plant food, which may vary from a table- 
spoonful to a pint. The latter heavy dose 
is recommended by southern watermelon 
experts, for hills in which this crop is 
sown. Mix the plant food thoroughly and 
cover it with fresh soil, almost filling the 
hole; then sow the seed and cover with 
light soil, which can be depended upon 
not to form a crust before the seeds have 
sprouted. 
When the seeds sprout they should be 
thinned out to the required number of 
plants. For those that grow in bush form, 
one plant to a hill is all that should be 
grown, Sweet corn is sometimes grown 
three plants to a hill; and vine crops the 
same, Thinning should be gradual, at first 
enough to insure each infant plant a 
chance to grow without interference from 
neighbors, Then as the plants become es- 
tablished the weakest should be elimin- 
ated until only the desired number remain. 
