File:Grand Melons (20543444656).jpg

Title: Spring catalogue : 1902 Identifier: CAT31286032 Year: 1902 (1900s) Authors: C. Young & Sons' Co; Henry G. Gilbert Nursery and Seed Trade Catalog Collection Subjects: Nursery stock Missouri Saint Louis Catalogs; Nurseries (Horticulture) Missouri Saint Louis Catalogs; Bulbs (Plants) Catalogs; Flowers Catalogs; Vegetables Seeds Catalogs; Plants, Ornamental Catalogs; Fruit Catalogs Publisher: St. Louis, Mo. : C. Young & Sons Co. Contributing Library: U.S. Department of Agriculture, National Agricultural Library Digitizing Sponsor: U.S. Department of Agriculture, National Agricultural Library

View Book Page: Book Viewer About This Book: Catalog Entry View All Images: All Images From Book

Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image: 12 C. YOUNG & SONS CO., ST. LOUIS, MO.

Text Appearing After Image: MELON, MUSK OR CANTALOUPE. One ounce for 60 hills; two to three pounds in hills to an acre. The rich, broad. bsst soil for flne melons Is a warm, sandy loam. Make shallow hills six feet apart each way. Plant ten or fifteen seeds In each hill, after the ground has become warm. When well started, thin to three or four stocky plants In each hill. For large melons pinch off the ends of the long runners HACKENSACK, EXTRA EAKI,T â This variety Is tuUy ten days earlier than the old Hackensack, which It resembles. It Is one of the hardiest and most productive of all the varieties of Muskmelon. a very uniform size, averaging about IV2 lbs. each; they are thick meated, with a thin rind; skin, green; regular ribbed and heavily netted. PERFECTION DELMONICOâThis Improved type Is almost a perfect Globe in shape, the flesh Is a deep, rich orange yellow, of a very flne grain. EMERALD GEMâThis is the finest flavor of all muskmelons very early ripening, and unequaled for home use or early market TIPTOPâThis Is the best muskmelon In cultivation, either large or small, for a sweet, juicy flavor, it has no equal. The flesh Is Arm and edible to the outside coating. JERSE7 BEIitâOne of the earliest, best and most prolific small melons; grows very uniform in size and shape. Flesh, light green and of a very flne flavor. MONTREAX MARKETâThe fruit Is nearly round, fastened at the end; deep and very regularly ribbed; skin, green; melting, and -of a delicious flavor. JERSEY BELLâAn early variety of a very large size, being «bout ten days earlier than the nutmeg; flne netted green flesh variety. ROCKY FORD-This has become one of the most popular of ^mall melons; the seed we offer has been grown from a careful selected strain of netted Gem; nearly a perfect Globe In shape, of CHAMPION MARKET A splendid variety; se« page 22 â LiOJJG ISLAND BEAUTY Fruits of a large size; see page 22 JHELROSE A most distinct variety of flne flavor; see page 22 BANQUET Fruits small, rather late ripening; see page 22 â¢GOLDEN EAGLE This variety Is highly recommended; see page 22. PAUL ROSE OR PETOSKEY _ Best melon for shipping; see page 22 EMERALD GEM Finest Of all muskmeloQS EXTRA EARLY HACKENSAGK Early variety flattened BOCKY FORD OR NETTED GEM A very popular variety MONTREAL MARKET Large Size, flne flavor -JERSEY BELL Extra early, medium size - MILLER'S CREAM OR OSAGE Medium size, flne flavor â IfUTMEG A popular variety for general crop 6c PERFECTION DELMONICO Oval shape, orange colored NEWPORT Very early, sweet and jutcy; see page 22 TIPTOP Smooth skin, flne flavor SWEET MEDICINAL HERBS No garden Is complete Without a few herbs for culinary or medicinal purposes, and care should be taken to harvest them properly This should be done on a dry day, Just before they come into lull bloom then dried quickly and packed closely, entirely (ixoluded from the air. Sow In the spring, ia shallow drills one foot apart, and when well up, thin out or transplant to a proper distance apart Pkt. Oz. %-lb. Lb. 5c IOC 2oC 7BC 6C 10c 26c 75c 6C 10c 25c 75C 5C 10c 20c 60C 5C 10c 30c $1 00 75c 5C IPC 25c 5C 10c 2BC 76c 50 10c 20c 60c 5C lOc 25C 85c Be lOc 20c 60c Be 10c 20C 60c Be lOc 20c 60c 6C 10c 20c 60c Be lOc 20c 60c 5C lOC 250 80c Be 10c 30c 75C ANISEâCultivated principally for garnishing and seasoning. â¢Pkt., 5c; oz., lOc. 00 B BASIL (Sweet)âThe leaves and tops of the shoots are the parts â¢gathered, and are used for highly seasoned dishes. Per pkt., 5c; oz.,i5c. BORAGE {Borage Officinalis)â'Wic'ii used In claret and other drinks. An excellent bee plant. Per pkt., 5c; oz., 15c; (see e?(0 a CORIANDERâCultivated prrlnclpally for its seeds, which are quite aromatic. Per pkt., Be; oz., 10c. DILLâThe leaves are used In soups and sauces, and to put â¢along with pickles. Per pkt., 5c; oz., lOc. FENNELâLeaves boiled enter Into many flsh sauces, and raw *orm a beautiful ornament. Per pkt., 6c; oz., lOc. LAVENDERâA popular aromatic herb. Perpkt.,6c; oz.,lBc (see cut). ' MARJORAM (Sweft)âSeasoning. Per pkt., 5c; oz., lae. ROSEMARYâAn aromatic herb. Per pkt., 5c; oz., 25c SAGEâLeaves and tender tops are used In dressing and sauces, Per pkt., 5c; oz., 15c; (see cut). SAVORY (Summer)âFor seasoning. Per pkt., Be; oz., 20c. THYME (Broad-leaved)âFor seasoning, etc. Per pkt., 5c; oz., 200; {see cut),

Note About Images