All ©egelable Seeds 
WATERMELONS, Cont. 
Florida Giant or Black Diamond—A 
huge melon, growing sometimes to 
weight of 100 lbs. Oval-round with 
blunt ends, it has dark green skin and 
thick, tough rind. Flesh is of excellent 
quality, firm and red. 90 days. 
Irish Gray — A very good shipper. 
Hardy and productive. Fruits large, 
smooth, creamy-white tinged with 
green. Rind tough and hard. Firm, 
bright red flesh. 95 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 Y3” deep. You may also sow 
seed in autumn to raise greens and for 
salads 
Chinese Broadleaf — Large oblong, 
slightly crumpled leaves, scalloped at 
edges. Medium green, vigorous plants. 
45 days. 
Florida Broad Leaf—Vigorous, up- 
right plants. Leaves large, broad and 
deep green; quick grower. 43 days. 
Mustard Spinach or Tendergreen— 
Wholesome, quick growing green, 
combining mustard and spinach flav- 
ors. 28 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 
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. ‘ i 
Clemson Spineless—All-American Sil- 
ver Medal Award. Pods are rich 
green, straight, uniform ridged and 
of best quality. 56 days. 
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OKRA 
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—FEarly 
and prolific. Very tender, long pods. 
Deep green and slightly corrugated. 
Edible in 68 days. 
White Velvet — Early and prolific. 
Pods pale greenish-white, 6 to 7-in. 
long. Meaty, tender. Strong, tall- 
growing, 3% 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. 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 
con be stored for winter, Cultivate and 
hand weed every 2 weeks during sum- 
mer. 
Yellow Varieties 
Prizecaker—Large, globe shaped, with 
glossy, thin straw-colored skin. Coarse, 
mild flesh. Sometimes weigh as much 
as 4 lbs. each. 102 to 104 days. 
pnless Otherwise noted 
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 Bermuda—Very early, medium 
sized, flat. Thin loose skin. Flesh near- 
ly white, mild and sweet. The most 
widely grown Bermuda Onion. 92-94 
days to maturity. 
Yellow Globe Danvers — An oval 
shaped straw-colored onion. White 
flesh, crisp and mild. Splendid keeper. 
110 days. 
White Varieties 
Crystal Wax Bermuda — Sometimes 
called White Bermuda. Bulbs flat, 
medium-sized, clear white. 92 to 94 
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 
Red Wethersfield — Bulbs medium 
large, flat on bottom, sloping top. 
Purplish red. Fine grained, firm flesh, 
white slightly flushed with pink. 
Strong flavor. 100 days. 
ONION SETS 
Onion sets used instead of seeds will 
produce earlier crops of green onions or 
large bulbs. Plant seeds right side up and 
cover with garden rake; then firm the 
sot! well over the sets. 
The quickest way to get onions early. 
We offer choice, select, dry sets, of 
the highest quality. (Prices on ap- 
plication. ) 
ONION PLANTS 
Sturdy, hardy plants that come to you 
all ready to set out. Ask for prices. 
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 letluce—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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