4 
888 THE MELON. 
Franxuin’s Greuy-Fiesump.—Very excellent and produc: 
tive. Fruit rather large, roundish ; skin very slightiy netted, 
aa yellow when ripe; flesh green, exceedingly tender and 
rich, i 
Improvep Green-Fiesa.—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, 
Brscuwoon.—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. - 
Sxitiman’s Finz Nerrep.—Earliest of the green-fleshed me- 
lons, small, rough-netted, flattened at the ends, flesh green, very 
thick, firm, sugary, and of the most delicious flavour. * 
Pine Appie,—A dark green oval melon, of medium size, 
rough-netted ; flesh thick, firm, juicy, and sweet. 
& 
CLASS II. 
Yellow, or Orange-Fleshed Melons, 
Earty Canre.oup.—Early and productive—its chief merifs, 
Fruit small, nearly round, skin thing smooth, ribbed néarly 
white ; flesh orange colour, of sweet and pleasant flavour. The 
first melon ripe. ' 
Nzerren CanreLrovr.—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. aa : 
Brack 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. 
CuristiaNs.—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 chiéfly for its earliness. . 
CLASS ITI. 
Persian Melons, 
Ketsine.—One of the very finest and niost delicate flavoured 
of melons. Fruit rather large, egg-shaped, skin pale lemon 
colour, regularly netted all over. Flesh nearly white, high fla 
vourod, and “ texture like that of a ripe Beurré pear” 
