230 KITCHEN GARDEN. 



autumn, pot them, and force them in vineries or hot- 

 beds. Perhaps the best method is to procure long nar- 

 row boxes, of a moderate depth, and to place them, 

 packed full. of roots, in a mushroom-house or cellar, 

 where there is considerable temperature. The rhubarb 

 soon throws up its stalks; and these, being partially 

 etiolated, possess a delicacy and flavor superior to those 

 grown in the open air. It is easy, by varying the time 

 of subjecting the boxes to the increased temperature, to 

 keep up a succession of rhubarb stalks, from the period 

 at which kitchen apples become scarce or begin to lose 

 their flavor till green gooseberries come into season. 



3Ielons. 



Under this common name are embraced both the 

 Water-melon and the Musk-melon, or Cantaloupe, al- 

 though so essentially diiferent in botanical characters 

 as to belong to different families. 



- Water-Melon (CuGurUta Oitrulhis). — This refresh- 

 ing tropical fruit perfects itself in the open air in almost 

 every portion of the Middle and Southern States, espe- 

 cially in the latter. It requires a light sandy soil and 

 plenty of heat, and will not succeed in tenacious soils or 

 or cool situations. It is planted in hills, which, owing to 

 the great distance to which the runners extend, ought 

 to be eight feet apart. The seed are best when two 

 years old, and one ounce will be sufficient to plant from 

 forty to fifty hills. AVhen wanted of very large size, 

 but three or four melons should be left to each vine. 

 By such thinning they may, in good seasons and situa- 

 tions, be brought to weigh twenty-five and thirty pounds 

 each. There are many varieties known in the Phila- 



