TURNIP 
(Continued) 
inches in diameter. Flesh is fine-grained, white, and 
crisp. 58 days. 
Seventop —- Grown mainly for greens in the South. 
Doesn’t produce an edible tuber. Grows rapidly, is 
hardy and stands thru southern winters without 
protection. Leaves are tender and abundant, 45 
days. 
Shogoin — A Japanese foliage turnip which pro- 
duces edible roots as well as fine tops for greens, 
making it very popular with Southern gardeners. 
Tops are about 20 inches tall, tender, light green, 
and strap-leaved. Roots are white, oval, smooth, 
about 4 inches thru. Flesh is crisp and white, well- 
flavored. 45 days. 
RUTABAGA 
CULTURE: Same as for Turnips but must be sown 
earlier. 
VARIETIES:— 
American Yellow Purple Top — Standard variety 
with home gardeners. Yields well and stores well 
after harvest. Tops are large and vigorous, deeply 
cut. Roots are almost round, about 6 inches across, 
upper-half deep purple and lower-half yellow. 
Flesh is pale yellow, firm, well-flavored. 90 days. 
Golden Neckiess — Similar to American Purple Top 
but smaller, earlier, and more uniform in quality. 
Roots have little or no neck, measure 4 to 5 inches 
across, with purple crowns and buff bottoms. Flesh 
is golden, fine-grained, and sweet. 85 days. 
WATERMELON 
CULTURE: A light, well drained soil produces the 
best melons. Most varieties will not produce satis- 
facorily in heavy clay soils. After the ground has 
warmed up in the Spring, plant in hills 6 to 8 feet 
apart each way, and thin out to two plants per hill 
after the vines are established. Melons should be 
well-fertilized, and rotted manure worked into each 
par 
hill or liquid manure applied during growth works — 
best. 
VARIETIES:— 
Blacklee, Wilt Resistant — Good shipping type, 
with tough rind and attractive appearance. Melon 
is nearly oval, smooth and symmetrical, with green- 
ish-black rind. Black seeded. Flesh is bright red, 
crisp and solid, very sweet. Weight is about 30 
pounds. 85 days. 
BEY cs Naa 
