MELON. 169 



of heavy waterings, for the less the plants do without 

 this process, the higher is the flavour of the fruit ; 

 and as this variety of melon loses more flavour by 

 keeping than it gains, it should be used within 

 twenty-four hours after it is cut ; and if it be cut 

 but a short time before it is wanted, putting it into 

 a basin of cold spring water will add considerably 

 to its taste. 



7- Black Rock Cantaleupe. The name of black 

 rock was given to this melon from its outside 

 being covered with large black tubercles, resembling 

 broken granite. Cantaleupe is a sort of specific 

 name, not only to signify whence it came, but also 

 its shape, as all the genuine Cantaleupe melons are 

 depressed ; that is, the longitudinal diameter is less 

 than the transverse or cross direction. This is so 

 far a certain criterion to judge by. 



Few sorts of melons are more extensively cul- 

 tivated in noblemen's and gentlemen's gardens, as 

 well as by the most eminent market gardeners in 

 the vicinity of London, than the Rock Cantaleupe. 

 Its noble size and appearance, joined to its salu- 

 brious qualities, procure for it admittance as a first- 

 rate fruit for the dessert, in almost every garden 

 where good taste predominates. 



According to the culture and first setting of the 

 fruit, its size in a great measure varies from five to 

 fifteen pounds, and upwards ; the latter, however, 

 being rare ; but in that excellent periodical, London 's 

 Gardener's Magazine, there is an account of two 

 very large melons swelling off near the stem of the 

 plant, and ripened to a high degree of perfection. 

 But leaving such cases to chance, either the black 



