THE MELONRY. 387 



vor of fruit, than the melon. In cultivating the sweet 

 melon of Ispahan, that excellent cultivator never suf- 

 fered laterai shoots or blossoms to be produced at a 

 less distance from the root than the fourteenth or fif- 

 teenth joint, or more, above the seed-leaves. In this 

 way the expenditure of sap, being confined ^ to the ex- 

 tremity of a 'single, stem, was small compared with the 

 quantity formed; it therefore accumulated, and afforded 

 greatly increased nourishment to the fruit. 



It is seldom proper to leave- more than ane^ melon on 

 each shoot, and in the large kinds perhaps not more 

 than four or five fruit should be left on one plant. 

 When the melons begin to swell, a slate or piece of tile 

 is laid under each, to separate it from the damp soil of 

 the bed.- During the process of growth, the fruit is 

 usually turned once a week, to expose all sides in suc- 

 cession to the rays of the sun; but, in turning, care 

 must he taken not to -twist the foot-stalk, as this would 

 probably destroy the fruit altogether. At this period 

 water is given with moderation, and abundance of air 

 is admitted. . The fruit should in general be gathered 

 before it be fully ripe. Its approaching maturity is 

 known by the appearance of a number of cracks near 

 the footstalk, and by its exhaling a rich odor. When 

 ripe, it should be taken ofi" in the morning, and kept in 

 a cool place till served up ; if this precaution be not 

 attended to, there will be a considerable deficiency 

 of flavor. The kind called Winter Grecian Melon 

 is described by Mr. Lawson {3Ianual, p. 407) as pos- 

 sessing the desirable property of keeping good for 

 several months, if suspended in a fine net, in a cool, 

 airy room. 



The average heat required for the successful growth 



