MELON. 163 



and when perfectly fine, without any cavity, which 

 is known by knocking on it. When cut, the flesh 

 should be dry, no water running out, but only a 

 little dew, and that of a fine red colour. Such are 

 the properties of a well-grown Cantaleupe melon, 

 which, in part, are applicable more or less to every 

 other sort, except the lately introduced small Persian 

 melons, of which the internal part is almost a fluid, 

 and although extremely luscious, &c., they do not 

 appear to be of so nutritious a nature. It is a very 

 tender fruit, and requires a high state of warmth to 

 bring it to perfection. 



Next to the genuine Cantaleupe, of which there 

 are but few varieties, though many are so called, 

 is the Romana, a district in Italy, whence it was 

 first introduced into France, and thence again into 

 this country, accompanied with " too many bad 

 ones ; " but some allowance must be made for cul- 

 ture and the season, the effects of which are plainly 

 discernible in the Honfleur melon, imported every 

 year into this country from France. At and near 

 Honfleur, whole villages are employed in their 

 cultivation (just as we raise pickling cucumbers in 

 our fields) for the supply of Paris, and other great 

 towns, where they are consumed by thousands. 

 They are generally of an oval form, weighing from 

 four to eight or ten pounds each, and, as before 

 observed, their good and bad qualities depend upon 

 the season, but in the best times they are not highly 

 flavoured. 



Having given in the preceding pages a description 

 of the principal fruit, the Cantaleupe, I shall pro- 

 ceed to the other varieties. 

 M 2 



