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* GROWER'S GUIDE. 



next to no difference between the small Green-fleshed Egyptian, the small Green-fleshed 

 Masulipatam (India), and the small Green-fleshed American Pine Apple melons : round, a 

 little flattened at the ends, ribbed, slightly netted, greyish green, thin rind ; weight, in 

 fine examples, 2 to 3 pounds ; flesh green, rich, juicy and sugary. These combine 

 the freest bearing properties with the highest quality in melons. Bailey's Green-flesh, 

 the " Squire," is perhaps the only representative of this race left. 



Persian Melons are famed for their regular form, oval shape, large size, thin rind, 

 thick greenish-white or white flesh, and delicate texture; they are sweet, very juicy and 

 rich in flavour. The melons grown in the open air in the plains of Persia (especially 

 Ispahan), at Bokhara, Cabul, and Cashmere, are considered the finest in the world. 

 The best representatives of this class of melons are found in Eastnor Castle, Meredith's 

 Cashmere, and Cox's Golden Gem, but these are departures, more or less, from the types 

 through cross-fertilisation. 



Fancy melons, such as the Figari, with obovoid fruit, about the size of a hen's egg, 

 smooth, yellow, odorous, ornamental, unedible, and Queen Anne's Pocket, or Dudaim, 

 very small, round, marbled with brown on an orange-red ground, powerful odour, are 

 only of use for garnishing and decorative purposes. Both are probably of African origin. 



VARIETIES. 



The varieties at present grown have been mainly obtained from the Cantaloup, Kock, 

 small Green-flesh and Persian races by natural or artificial cross-fertilisation and 

 selection. The most difficult to keep true to type is the small Green-flesh race, and it 

 has been almost obliterated by the concentration of effort at improvement in form, 

 netting and size, few, if any, new melons possessing the exceedingly rich, melting, juicy, 

 sugary flesh found in Pine Apple. Scarlet Gem may be taken as a criterion of quality 

 in the Scarlet-fleshed melons. The small-fruited varieties, as a rule, are much better 

 flavoured than the large and coarse, but small fruit, by reason of over- cropping, poverty 

 of soil, or mismanagement may be flavourless, whilst large, well-grown fruit of the same 

 variety may be exquisitely flavoured. Many growers perpetuate one or more varieties 

 of their own raising or selection, each a special favourite, and this is the best way to 

 insure the particular quality that is most appreciated. Varieties are so numerous, and 

 many so short-lived, that only a few possessing distinct characteristics are described 

 here. 



