Cantal up. Melone.

No. 338 - Cantaloupes differ remarkably from the common varieties usually cultivated. They are destitute of the thick, hard rind which characterizes the common melons and which renders so large a portion of the melon useless. The skin of the Persian Melon is thin and delicate, the flesh being extremely tender, rich and sweet, flowing copiously with a cool juice that renders them still more grateful. They are not an early melon, and for their perfection require a long and warm season.

Germek

No. 339. - This is a handsome, large-sized fruit, with a deep green skin, closely netted. The flesh is from one to two inches deep, and is of a clear green color, firm, juicy, and highly flavored. It is an excellent variety and an abundant bearer.

Geree

No. 340. - This is a handsome, green fruit, oval-shaped, with a short stalk. The flesh is about two inches thick, of a bright green color, being very sweet and highly flavored. It is a good bearer, requiring a long, warm season.

Daree

No. 341. - This resembles the Geree in shape. The flesh is white, thick and crisp, melting when fully ripened. If imperfectly matured, it is generally insipid, but always remains cool and pleasant.

Green Hoosaine

No. 342. - This is a handsome, egg-shaped fruit. When unripe it is of a deep green color, but in maturity it acquires a fine, even, light green, regularly netted surface. The exposed side becomes rather yellow in color. The flesh has a pale green and white tint, and is tender and delicate and full of highly perfumed, sweet juice. It is a hardy variety, of great excellence, and a good bearer.

Green Valencia

No. 343. - A desirable winter variety, of much excellence, a great bearer and very hardy. Though not rich in flavor, it is firm, saccharine and juicy.

Ispahan

No. 344. - This is said to be the most delicate of all Melons. It is egg-shaped, weighing from six to eight pounds. The skin is nearly smooth and of a deep sulphur yellow color. The flesh, which extends nearly half way to the center, is nearly white in color and is crisp, sugary and very rich.

Melon Of Keising

No. 345. - This differs from the sweet Ispahan in being a closely netted Melon, egg-shaped, and regularly and handsomely formed, though extremely delicate. The skin is of a pale lemon color, and the flesh nearly white and from one to two and a quarter inches thick. It flows copiously with juice, and is sweet and high flavored. The rind is thin but firm.

Melon Of Seen

No. 346. - An oval-shaped Melon, of handsome appearance, with a small mamelon at the apex. The surface has a pale, dusky yellow color, and is regularly and closely netted, except the mamelon. The rind is very thin, and the flesh is from an inch to two inches thick, of a pale green color, sometimes becoming reddish towards the center. It is exceedingly tender, and has sweet and delicately perfumed juice. It bears well, but requires a long season.

How To Serve Cantaloupes

No. 347. - Cantaloupes are served before breakfast, and before dinner as a relish, or after dinner as a dessert. They should always be kept in a cool place an hour before serving. Select a Melon not over ripe, cut it in half and take out the seeds. Then cut it in ordinary sized slices and pass a knife under the flesh, without detaching it altogether from the rind. Serve it on a napkin, with salt and pepper.

Melons Preserved In Cans

No. 348. - All of the varieties of Melons can be preserved. The best are preferred, and they must not be too ripe. Cut the Melons in slices and remove the seeds and the softest part of the Melon. Then peel the outside of the rind and cut the hard part of the Melon in scallops, parboil them until tender and drain them. Put them in an earthen jar and cover them with a light syrup for three hours. Then take them out, arrange them in quart cans and cover them with a vanilla flavored syrup of thirty-two degrees. Then solder on the covers and boil them in a hot water bath for half an hour.

Preserved Melons In Syrup

No. 349. - Select Melons that are not too ripe. Cut them in slices, remove the seeds and peel off the rind. Cut the slices in three or four pieces, parboil them until tender, and then immerse them in cold water for two hours. Then take them out, trim the pieces of Melon and put them in an earthen jar. Cover them with a cold syrup at fourteen degrees for two hours and then drain off the syrup. Cook it to sixteen degrees, and when lukewarm turn it over them again. Repeat this four times, twice a day. The fifth time cook the syrup to thirty-two degrees and put in the Melon. Let it boil up once and then let it stand on the side of the fire for one and a half hours. Then take it off, and when cool put them in jars, covered tight, and set them in a cool dry place. If, after a certain time, they should ferment, boil them over again.