i 
| 
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 
Ibs. 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. 
et. 
