Melon d' Eau. Wasser Melone.

No. 1715. - The Water-melon is a tropical fruit that is largely and extensively cultivated in the United States. The fruit is roundish or oblong, and in color it is green or of variegated green shades. It is much more vigorous than the musk-melon, though inferior to the cantaloupe. Its abundant and cooling juice renders it very refreshing during summer. It is less liable to injury from insects than any other variety of melon.

Culture

No. 1716. - Water-melons require a rich, though rather sandy soil for their best development, and thrive best in warm latitudes, 26 growing best in the Southern and Southwestern States. Cultivate-exactly the same as for musk-melons, except that the hills should be just double the distances apart, namely, eight and ten feet.

Georgia Rattlesnake

No. 1717. - One of the largest varieties, and stands shipment long distances better than any other. It is the sort used at the South for northern shipments. It is a beautifully striped variety, of very large size, with red flesh of the finest flavor.

Cuban Queen

No. 1718. - One of the largest melons known, often attaining upwards of eighty pounds in weight. The vine is vigorous, and the skin striped, light and dark green. The flesh is bright red, solid, very crisp and sugary.

California Or Improved Odella

No. 1719. - One of the best sorts for shipping purposes, as it has a tough, thin rind, which enables it to stand an amount of handling that would crack open other varieties. The flavor is excellent and quite distinct.

Orange

No. 1720. - So called from its peculiar rind, which separates from the flesh when fully ripe. The flesh is red, tender and sweet.

Citron And California Pie Melon

No. 1721. - These melons are used in making sweetmeats and preserves by removing the rind and seeds, cutting the flesh in pieces of equal size, then boiling them in syrup which has been flavored with ginger, and then proceeding the same as with musk-melons in Nos. 922 and 923. They ripen late in season and will keep until December. The flesh is white, solid, tough, seedy, very squashy, and unpalatable in its crude state.

Black Spanish

No. 1722. - Their small vines enables them to be grown closer than any other sorts. They are round in form, and dark-green in color. The flesh is scarlet, rich and sugary in flavor.

Scaly Bark

No. 1723. - A very popular variety in the South, which will keep in good condition after pickling longer than any other sort. The vines are large, with coarse foliage, the fruit large and oblong, and the flesh red and very tender.

Mountain Sweet

No. 1724. - A large, long oval variety. The flesh is scarlet and quite solid to the center, very sweet and delicious.

Ice Cream

No. 1725. - This is medium-sized. The flesh is scarlet and very sweet. A good variety for general culture.

Ferry's Peerless

No. 1726. - The best melon for general use, particularly in the North. The vine is vigorous, hardy and productive. The fruit is medium, oval, and finely mottled with light and dark-green, somewhat in stripes. The rind is thin, and the flesh bright scarlet, solid to the centre, crisp, nutty, and sweet.

Early Jersey

No. 1727. - One of the earliest varieties, above the medium size, oval round, and light-green in color. The flesh is scarlet, solid, finely grained, very sweet and juicy.

How To Serve Melons

No. 1728. - Water-melons are served as a relish, or for dessert, and should be kept in a cool place for some time before serving. Cut a piece from each end, and then cut the melon in a zig-zag shape in the centre, which will divide the melon in half, and set each half on a dish with a napkin. Place them on the table, and when ready to use, cut them in slices.

Note. - Cut a plug out of the melon, pour a glass of brandy inside, replace the plug, keep the melon in a cool place, and occasionally turn it. In twenty-four hours the brandy will be absorbed, and the melon ready to serve. This makes a delicious change from the ordinary way of eating melons.