THE WATERMELON. 103 



Form oval, of medium size ; skin pale 

 green, marbled with shades of deeper green ; 

 rind half an inch in depth, or of medium thickness ; flesh 

 red, not fine-grained, but tender, sweet, and of good quality. 

 When in its mature state, the rind separates readily from the 

 flesh, in the manner of the peel from the flesh of an orange. 



When first introduced, the variety was considered one of 

 the best quality ; but it appears to have in some degree 

 deteriorated, and now compares unfavorably with many 

 other sorts. 



Fruit oblong, very large, often sixteen Pie-melon, 

 inches and upwards in length, and from eight SM-MELO" 

 to ten inches in diameter ; skin yellowish- 

 green, marbled with different shades of light-green or pea- 

 green ; flesh white, succulent, somewhat tender, but quite 

 unpalatable, or with a squash-like flavor, in its crude state. 

 As intimated by the name, it is used only for culinary pur- 

 poses. 



This melon should be cooked as follows : After removing 

 the rind, cut the flesh into pieces of convenient size, and 

 stew until soft and pulpy. Lemon-juice, sugar, and spices 

 should then be added ; after which, proceed in the usual 

 manner of making pies from the apple or any other fruit. 

 If kept from freezing, or from dampness and extreme cold, 

 the Pie-melon may be preserved until March. 



Size large ; form oblong ; skin dark green, Kavenscroft. 

 faintly striped and marked with green of a w ' D ' Brinckle - 

 lighter shade, and divided longitudinally by sutures from an 

 inch and a quarter to two inches apart ; rind not more than 

 half an inch in thickness ; seed cream-color, tipped with 

 brown at the eye, and having a brown stripe around the 

 edge ; flesh fine red, commencing abruptly at the rind, and 

 extending to the centre ; flavor delicious and sugary ; qual- 

 ity " best." 



