688 THE MELON. 



Franklin's Green-Fleshed. — Very excellent and produc- 

 tive. Fruit rather large, roundish ; skin very slightly netted, 

 greenish yellow when ripe ; flesh green, exceedingly tender and 

 rich. 



Improved Green-Flesh. — A new English variety, of exqui- 

 site flavour. Fruit rather large, roundish, not ribbed, slightly 

 netted ; skin thin, pale yellow at maturity ; flesh thick, green, 

 and of very delicious flavour. 



Beech WOOD. — One of the very best of this class. Fruit of 

 medium size, oval, netted, skin greenish yellow ; flesh pale green, 

 rich, and very sugary. Ripens early. 



Skillman's Fine Netted. — Earliest of the green-fleshed me- 

 lons, small, rough-netted, flattened at the ends , flesh green, very 

 thick, Arm, sugary, and of the most delicious flavour. 



Pine Apple. — A dark green oval melon, of medium size, 

 rough-netted ; flesh thick, firm, juicy, and sweet. 



CLASS II. 

 Yellow^ or Orange- Fleshed Melons. 



Early Canteloup. — Early and productive — its chief merits. 

 Fruit small, nearly round, skin thin, smooth, ribbed nearly 

 white ; flesh orange colour, of sweet and pleasant flavour. The 

 first melon ripe. 



Netted Canteloup. — The best flavoured of this class, often 

 quite rich. Fruit rather small, round ; skin pale green, closely 

 covered with net-work ; flesh dark reddish-orange, flavour sugary 

 and rich. 



Black Rock (or Rock Canteloup). A very large melon 

 frequently weighing 8 or 10 pounds, and of pretty good flavour. 

 Fruit round, but flattened at both ends, covered with knobs or 

 carbuncles ; skin dark green, thick ; flesh salmon coloured, 

 sweet, but not rich. Ripens rather late. 



Christiana. — A yellow fleshed variety which originated in 

 Massachusetts. It is a week earlier than citron but not equal to 

 it ; nearly round, dull yellowish green skin, of very good quality, 

 but valued chiefly for its earliness. 



CLASS IIL 



Persian Melons. 



Keising. — One of the very finest and most delicate flavoured 

 of melons. Fruit rather large, egg-shaped, skin pale lemon 

 colour, regularly netted all over. Flesh nearly white, high fla- 

 voured, and " texture like that of a ripe Beurre pear" 



