All ©°9elable seeds 
MELONS, Continued 
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. Edible in 94 days. 
Honey Rock or Sugar Rock—Round, 
4-Ib. 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 flav- 
or. Matures early. Large size. A new 
melon which is deservedly becoming 
a leader. 92 days. 
Rocky Ford—Fruits small with rather 
large red cavities. Nearly round. 2% 
Ibs. No ribs. Flesh thick and green 
with golden tinge at center. Very 
juicy and spicy. Excellent quality. 92 
days to maturity. 
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. 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. 
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 Yo” deep. You may also sow 
seed in autumn to raise greens, and for 
salads. 
LEAVED ENDIVE 
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LEAVED ENDIVE 
CURLY CHIVES 
Ornk . 
Fordhook Fancy—Upright growing, 
mild variety. Bright green leaves, 
plume-like and deeply fringed on the 
edges. 50 days. 
Southern Giant Curled—Large, frilled 
and crumpled. Light green leaves. 35 
days to maturity. 
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, 
compact growing okra. 50 days. 
Perkin’s Mammoth Long Pod—Early 
and prolific. Very tender, long pods. 
Deep green and slightly corrugated. 
Editle in 68 days. 
ALL PRICES 
IN THIS CATALOG 
ARE SUBJECT TO CHANGE 
WITHOUT NOTICE 
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, Leave 
4” apart for globe-types and 6” for the 
big Spanish types to mature for dry 
onions, Latter can also be started in- 
doors for largest bulbs and can be set 
out 6” apart after frost danger has pass- 
ed. All onions need liberal feeding and 
watering. Those left to become fully ripe 
can be stored for winter, Cultivate and 
hand weed every two weeks in 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. 
Matures in 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 
appetizer. Crisp and mild. Fine for 
cooking when grown larger. 60 days. 
White Portugal or Silverskin—Excel- 
lent flat variety. Dependable cropper, 
excellent 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 to maturity. 
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 o} green onions or 
large bulbs. Plant seeds right side up and 
cover with garden rake; then firm the 
soil well over the sets. 
Red, White, Yellow 
THESE GREENS HELP WIN FAME FOR YOUR SALADS 
Home gardeners have a wonderful opportunity 
to enjoy tasteful, tempting salads all summer 
long. 
The kind of lettuce you can grow at home— 
really crisp, fresh leaf letiuce—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 butter- 
head 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 with its good crisp head 
lettuce flavor. 
For a real treat, try Oak Leaf. It combines 
the wonderful flavor and quality of leaf lettuce 
with the productivity and crispness of head 
lettuce. If allowed to stand, it produces loose 
heads, 
Endive comes in two types, broad and curly 
leaved. Both have a distinctive flavor. They 
stand both hot weather and frost. A late 
sowing should always be made to mature 
in the fall, when frost improves the flavor. 
Chives is a most useful salad vegetable, It 
is a cousin of the onion of which the leaves 
are used. They have a delicate onion flavor, 
just enough to season the salad. Chives grow 
from seed easily, and a plant lives many 
years. It bears an attractive lavender flower 
and is often used as a border along the 
garden path. 
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