74 BVIST^B FAMILY KITCHEN G^ARimN^K. 



Spanish. It is round, very dark green, having a very thin rind^ 

 •with a bright red flesh, and black seeds. It does not grow so 

 large as some others, but is more rich and sugary in flavor, and 

 commands a better price. It was introduced to this country 

 about eighteen years ago. The seed of the first that I saw, 

 was brought from Portugal, by a supei'cargo of one of the 

 ships of the late Henry Pra+t, Esq., of Lemon Hill, who freely 

 distributed the seeds to his friends, 



CuLTUE-E. — They require a light, sandy soil, not over rich. 

 Plant them in hills as directed for Melons, giTing them rnore 

 room, as their viners extend much further. The seeds should 

 be two years old before planting. If they are wanted of a 

 large size, three or four fruit from each plant will be sufficient, 

 and when one fruit only is taken, they will grow to from twenty 

 to thirty pounds weight each. It will injure the flavor of the 

 fruit if they are grown near to other varieties of the Melouv^ 



MINT. 



Mentha Viridis. — Menthe^ Fr. — Miinze, Ger. 



There are several varieties of Mint, but the one under con- 

 sideration is commonly known as Green Mint, or Spear Mini^ 

 from its long-pointed leaves. In its green state, it is used in 

 sauces, salads, and frequently in soups. When dried, and takcD 

 as a tea, it is very efficacious in stomach complaints, far sur- 

 passing any alcoholic preparation. 



Culture. — It is a perennial plant, and propagated by parting 

 the roots in Spring. It will grow in any kind of soil where 

 moisture abounds, and if in a sheltered spot, will come forward 

 more early for use. If required to be cultivated extensively, 

 draw drills two inches deep, and one foot apart, drop therein 

 small pieces of the root, six inches apart , cover them with the 



