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so succulent, that it melts in the mouth, 

 and its central pulp is fluid, like the cocoa- 

 nut, and may be sucked, or poured out, 

 through a hole in the rind, which is a most 

 refreshing beverage to the inhabitants of warm 

 countries. 



In some parts of Upper Egypt, whole 

 districts are covered with water-melons. 

 They are sown in the sand, on the banks 

 of rivers ; and it is in this situation, where 

 the burning heat co-operates with the fresh- 

 ness of the water, which moistens the stalks, 

 that this fruit acquires its agreeable pulp. 

 The Egyptians esteem it equally wholesome 

 and agreeable. Sonnini says, their own 

 melons are not so good as those grown in 

 Europe. 



The water-melon is allowed to be eaten 

 in fevers and inflammatory complaints. One 

 kind of the water-melon is pickled like gher- 

 kins, and much used by the French cooks 

 in their fricassees; and they are sometimes 

 baked in sweet wine. Gerard mentions, that 

 the surgeons who belonged to the fleet, 

 brought home many kinds of melons and 

 pompions from the shores of the Mediter- 

 ranean sea; but they could not have been 

 ripened well in this country, before glasses 

 were used for that purpose ; and Parkinson 



