374 VEGETABLE GARDENING 



This is just as serious a mistake as the failure to grade 

 apples before marketing. The extra care assists dealers 

 in meeting the demand from different classes of trade 

 and increases profits for the producer. It is necessary 

 to make three grades, except toward the close of the 

 season, when two will serve better. The three grades 

 are variously designated. In Illinois they are termed, 

 fancy, No. I and No. 2, besides culls. The Illinois Ex- 

 periment Station (111. Sta. Bui. 124, p. 303) gives the 

 following information in regard to this important matter : 



"The quality is the primary factor which determines 

 the grade of a melon, though size arid condition are also 

 to be considered. Extremely high quality and uniformity 

 in size and condition are essential in the making of a 

 fancy grade. The size must also be normal and the 

 packing perfect. The No. I grade should be of nearly 

 as high quality as the fancy grade, but may include odd 

 sizes, though the different specimens in a given package 

 should be fairly uniform in size. This grade may in- 

 clude melons too large or too small for the fancy grade. 

 The No. 2 grade should consist of the balance of the 

 salable melons. These should be of fair quality and far 

 superior to the flavorless culls sometimes shipped by 

 unscrupulous growers. 



'"'There is a close relation between the amount and 

 character of netting and the quality of a melon, so that, 

 after a little experience, it is possible to grade melons 

 with extreme accuracy as to quality, on the basis of 

 netting. As a rule, the denser and more fully developed 

 the netting,, the better the quality of the melon. The 

 netting should stand out like whip cords on melons 

 graded as fancy stock. Well-netted melons, in which 

 the netting is not quite so prominent, together with 

 off sizes of the best-netted melons, may be graded as 

 No. I. Specimens with still less netting, but in which 

 the netting- is fairly well developed, may be graded as 



