green, striped dark green, tough 
Watermelons 
veining of green. 
DIXIE QUEEN, © 
WILT-RESISTANT 
90 Days—A new strain of Dixie 
Queen highly resistant to fusar- 
ium wilt. Foliage dense, giving ™ 
greater protection to the melons 
against sun-burn. Fruits nearly 
round, average 35 lbs., light 
rind and a good shipper. Flesh 
deep red, juicy and sweet. Seeds 
white and much larger than reg- 
ular Dixie Queen. 
BLACKLEE, WILT-RESISTANT 
90 Days—A highly resistant melon to fusarium 
wilt, Good shipper. Fruits 40 lbs., medium long, 
dark green. Flesh deep red, sweet and juicy. Seeds 
black. 
HAWKESBURY WILT-RESISTANT 
85 Days—An excellent shipping variety of the Irish 
Gray type. Fruits 35 lbs., long, light gray with fine 
Flesh dark pink of good quality. 
Seeds brownish black. 
LEESBURG, WILT-RESISTANT 
90 Days—Similar to Kleckley’s Sweet but shorter 
with blockier ends. Rind a shade lighter in color and 
much tougher; flesh deep, rose-pink, resistant to 
white heart; extremely sweet. Seeds white. 
CONGO, ANTHRACNOSE RESISTANT 
90 Days—An All America selection that has all of 
the good qualities required in a shipping melon 
and above all is anthracnose resistant. Fruits large 
40 to 50 Ibs., cylindrical, blunt ended, hard tough |. 
rind, dark green, with darker green stripes. Flesh 
fiery red, sweet and ripens well out to the rind. 
Seeds white with side markings and a brownish tip. 
x 
Improved Kleckley’s 
Sweet Watermelon 
IMPROVED KLECKLEY’S SWEET OR WONDER 
85 Days—The Kleckley’s Sweet outsells all other 
varieties for home and local market gardeners. 
Fruits large, 30 to 50 Ibs., long with round ends, 
very dark green with faint ribbing, Flesh deep red, 
sparkling and crisp, juicy and very sweet to the 
rind, Seeds white. 
’ HALBERT HONEY 
85 Days—A splendid melon for home use and nearby 
markets. Fruits rich red 30 to 35 lbs., a cylindrical 
with blunt ends, dark glossy green with fine veins. 
Seeds white with black tips. 
GOLDEN HONEY 
85 Days—Delicious yellow flesh and unusual sugary 
flavor. Fruits nearly round, 20 lbs., light green with 
mottled darker green stripes. Seeds brown. 
GREEN SEEDED CITRON 
95 Days—Used exclusively for preserving. Fruits 
round, 10 lbs., striped alternately with dark and 
light green. Flesh clear white and very solid. Seeds ~ 
glossy olive green. 
Herbs — Aromatic, Medicinal, and Kitchen 
Herbs take but little room in the garden. They are 
- valuable in flavoring, for the fragrance they impart 
to the home and for the ornamental qualities of 
~ some varieties when used in the flower garden. 
Culture—Plant in rich, ‘mellow soil early in the 
Spring in very shallow drills 1 ft. apart and thin 
out or transplant to 6 ins. apart in the row. The 
- yarieties used in dry form should be cut on a dry 
day before they have come into full bloom. Tie in 
bunches and hang in the shade. Dry quickly, bottle 
or pack tightly in boxes with the air entirely ex- 
eluded. 
- ANISE. Annual. 14 to 16 ins. Seeds used for flavor- 
' 
-4 
bs 
ing bread, cakes, cordials and garnishing. 
- BASIL, SWEET. Annual. 1 ft. Leaves used for sea- | 
soning, salads, soups and fruit drinks. 
BORAGE. Annual. 1% ft. Leaves used for garnish- 
ing and cordials, Also cut flowers. 
CARAWAY. Biennial. 2 ft. Seed used for flavoring 
_ bread, pastry, baked fruits and liquers, 
am 
CHIVES. Perennial. 6 ins. Leaves of onion-like 
flavor used for salads, soups and stews. 
CORIANDER. Annual. 2 ft. Seeds used for flavor- 
ing candy, medicine and cordials. 
DILL, MAMMOTH. Annual, 2 to 3 ft. Seeds and 
leaves used for dill pickles and dill sauce. 
FENNEL, SWEET. Biennial. 3 to 4 ft. Edible stalks 
like celery. Leaves for flavoring sauce and soups. 
' Seeds to flavor candy and medicine. 
MARJORAM, SWEET. Perennial. 2 ft. Leaves used 
for seasoning salads, soups and poultry dressings. 
ROQUETTE. Annual. 1 ft. Leaves dull green, thick, 
pungent, strong flavor, used for “oreens.” — 
SAGE. Perennial. 1 ft. Leaves used for seasoning 
meats and poultry dressings. 
SAVORY, SUMMER. Annual. 10 ins. Leaves and 
shoots used in salads and for flavoring dressings, 
soups, stews, snap beans, etc. 
THY ME. Perennial. 10 in. Leaves used in combina- 
tion with other herbs for seasoning meat, gravy, 
fillings, ete, 
