WATERMELON 
(Continued) 
Kleckley Sweet Improved No. 6 — Sometimes 
called Wondermelon. This is an improved, wilt-re- 
sistant type of the old Kleckley Sweet. Excellent 
flavor makes this popular with home garden and 
local markets. Size is long and cylindrical, very 
dark green rind with thin creases running length- 
wise. Not a distance shipper. Seed is white. Fruit 
is bright red, tender, very sweet. Size is about 40 
lbs. 90 days. 
Klondike R-7, Wilt Resistant — Not only wilt re- 
sistant, but also a leading shipper, especially out 
West. Flavor compares favorably with any melon. 
Flesh is deep red, crisp, fine quality. Seed is brown. 
Shape is oblong, dark green rind. Weight is about 
25 lbs. 90 days. 
Stone Mountain No. 5 Wilt Resistant — Like the old 
Stone Mountain, but more uniform and wilt resist- 
ant. Seeds are white, spotted with black. Fruits 
are near-round. Rind is tough and permits distance 
shipping. Melon color is dark green with light 
veining. Flesh is bright red, tender, fine flavored. 
Weighs about 30 lbs. 85 days. 
Tom Watson Cut Red — An improved type of the 
old Tom Watson, with bright red flesh and blue- 
green rind. Fruit size is about 30 to 35 lbs., large 
and long, cylindrical, medium green with darker 
veining. Rind is thin and tough for shipping. Flesh 
is deep red and sweet, somewhat coarse. Seeds 
brown. 95 days. 
HERBS 
CULTURE: Herbs are plants whose leaves and seeds 
are used to flavor, season, or garnish foods and 
drinks. Some are grown indoors and others out- 
doors. Some are gathered fresh and others are 
gathered in the Fall for curing before use. Brief 
characteristics of the more important sorts are 
given below. 
ANNUAL VARIETIES:— 
Anise — Leaves are used in salads. Seeds have an 
aromatic flavor used in candy and cookies. 
Basil, Sweet — Leaves have a spicy flavor used in 
stews and soups. 
Borage — Leaves are used to flavor and garnish sal- 
ads and drinks. 
Coriander — Seeds are large and spicy, used in 
baking and beverages. 
Dill — Branches and seeds are used in pickles; the 
young stalks and leaves are used to flavor fish and 
meat dishes. 
Savory, Summer — Entire plant is used in salads, 
dressings, soups, and teas. Has pleasing aromatic 
flavor. 
PERENNIAL VARIETIES:— 
Balm — Leaves have lemon scent, used in drinks 
and perfume. 
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