This section is from the book "The Relation Of Food To Health And Premature Death", by Geo. H. Townsend, Felix J. Levy, Geo. Clinton Crandall. Also available from Amazon: Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You.
"The watermelon has a very significant name, because it is more water than any thing else, and the season never gets so dry but what the watermelon is still composed mostly of water."
"The part that is eaten is composed mostly of water, seeds, a little sugar and fiber."
"Because it is often stale, tough and difficult to dissolve and is in that respect much like many of the vegetables. When it is well ripened, and has not stood too long after being removed from the vine, it is not more objectionable than sugar and water. It has about the same advantages with the addition of a small amount of flavoring matter which is supposed to act as a diuretic. The seeds of the watermelon are often used to make a tea for the same purpose and are useful in some diseases of the kidneys and bladder."
"The nutmeg or cantelope, is very similar to the watermelon, only it is richer. It contains even more sugar, is very palatable and a desirable food for those who tolerate sugar."
 
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