Watermelons 
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 385 lbs., light 
green, striped dark green, tough 
rind and a good shipper. Flesh 
deep red, juicy and sweet. Seeds 
white and much larger than reg- 
ular Dixie Queen. 
Improved Kleckley’s 
Sweet Watermelon 
. BLACKLEE, WILT-RESISTANT IMPROVED KLECKLEY’S SWEET OR WONDER 
90 Days—A highly resistant melon to fusarium | 85 Days—The Kleckley’s Sweet outsells all other 
wilt. Good shipper. Fruits 40 lbs., medium long, | varieties for home and local market gardeners. 
dark green. Flesh deep red, sweet and juicy. Seeds | Fruits large, 30 to 50 Ibs., long with round ends, 
black. very dark green with faint ribbing. Flesh deep red, 
HAWKESBURY WILT-RESISTANT sparkling and crisp, juicy and very sweet to the 
85 Days—An excellent shipping variety of the Irish rind. Seeds white. 
Gray type. Fruits 35 lbs., long, light sD Be: HALBERT HONEY 
Seeds een Elen pepeeue ge S000. dpality, 85 Days—A splendid melon for home use and nearby 
: markets. Fruits rich red 30 to 35 Ibs., a cylindrical 
LEESBURG, WILT-RESISTANT with blunt ends, dark glossy green with fine veins. 
90 Days—Similar to Kleckley’s Sweet but shorter Seeds white with black tips. 
with blockier ends. Rind a shade lighter in color and hs ale epee 
much tougher; flesh deep, rose-pink, resistant to GOLDEN HONEY 
white heart; extremely sweet. Seeds white. 85 Days—Delicious yellow flesh and unusual sugary 
CONGO, ANTHRACNOSE RESISTANT flavor. Fruits nearly round, 20 lbs., light green with 
90 Days—An All America selection that has all of | mottled darker green stripes. Seeds brown. 
the good qualities required in a shipping melon 
and above all is anthracnose resistant. Fruits large GREEN SEEDED CITRON: 
40 to 50 lbs., cylindrical, blunt ended, hard tough : 95 Days—Used exclusively for preserving. Fruits 
rind, dark green, with darker green stripes. Flesh | round, 10 lbs., striped alternately with dark and 
fiery red, sweet and ripens well out to the rind. | light green. Flesh clear white and very solid. Seeds 
Seeds white with side markings and a brownish tip. | glossy olive green, 
_ Herbs — Aromatic, Medicinal, and Kitchen 
Herbs take but little room in the garden. They are | CHIVES. Perennial. 6 ins. Leaves of onion-like 
valuable in flavoring, for the fragrance they impart flavor used for salads, soups and stews. 
to the home and for the ornaeaa ete of CORIANDER. Annual. 2 ft. Seeds used for flavor- 
some varieties when used in the flower garden, ing candy, medicine and cordials. 
DILL, MAMMOTH. Annual. 2 to 3 ft. Seeds and 
Culture—Plant in rich, mellow soil early in the leaves used for dill pickles and dill sauce. 
Spring in very shallow drills 1 ft. apart and thin 
out or transplant to 6 ins. apart in the row. The | FENNEL, SWEET. Biennial. 3 to 4 ft. Edible etal 
varieties used in dry form should be cut on a dry like celery, Leaves for flavoring sauce and soups. 
day before they have come into full bloom. Tie in Seeds to flavor candy and medicine. 
bunches and hang in the shade, ‘3 ry, quickly, Been MARJORAM, SWEET. Perennial. 2 ft, Leaves used 
or pack tightly in boxes with the air entirely ex- for seasoning salads, soups and poultry dressings. 
cluded. 
ROQUETTE. Annual. 1 ft. Leaves dull green, thick, 
t, st fl , used for “ ” 
ANISE. Annual. 14 to 16 ins. Seeds used for flavor- RODeC DES Prone ya\AVOr,.Used Lor. “greens 
ing bread, cakes, cordials and garnishing. SAGE. Perennial. 1 ft. Leaves used for seasoning’ 
meats and poultry dressings, 
BASIL, SWEET. Annual. 1 ft. Leaves used for sea- 
soning, salads, soups and fruit drinks. SAVORY, SUMMER. Annual. 10 ins. Leaves and 
pias shoots used in salads and for flavoring dressings, 
BORAGE. Annual. 1% ft. Leaves used for garnish- soups, stews, snap beans, ete, 
i ials, Al t flowers. 
eas cor cials Algo ict 4 THYME. Perennial. 10 in. Leaves used in combina- 
CARAWAY. Biennial. 2 ft. Seed used for flavoring tion with other herbs for seasoning meat, gravy, 
bread, pastry, baked fruits and liquers. fillings, ete. 
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