124 THE AMATEURS’ GUIDE 
is a small, rough-netted variety, with green flesh, very thick, 
firm, sugary, and of the most delicious fragrance, and the earliest 
of the green-fleshed varieties. No. 5 is slightly ribbed, netted, 
good sized, and musk-flavored. Flesh salmon-colored, and earlier 
than the green varieties. No. 6 is deeply ribbed, musk flavored, 
early and productive. Flesh thick, and light salmon-colored. A 
large variety, and used when green for mangoes. No. 7 is some 
ten days earlier than No. 3, but not equal in flavor, though an ex- 
cellent variety. No. 8 is an esteemed variety, very large, and 
of fine flavor. No. 9 is a variety of No. 3, and is perhaps the 
best of its class. In order to have Melons in good perfection, the 
different varieties should be planted remote from each other, and 
also from Cucumbers, Gourds, Pumpkins, and Squashes, or degen- 
erency will be the consequence. In saving the seed of the Melon, 
the fruit should be cut crosswise, and the seed taken from the 
vine end. If taken when the fruit is just ripe, they will be found 
to be less impregnated than those saved by the ordinary method. 
WATER-MELON. 
1. Mountain Sprout, 3. Long Island. 
Long Carolina. 4. Citron, (for preserves. ) 
2. Spanish. 5. New Orange. 
To have Water-melons in good perfection, they should be sown 
in very rich, light soil. Prepare, plant, and manage in every 
respect as directed for the others, only let the hills be seven or 
eight feet distant each way. One ounce of seed will plant from 
forty to fifty hills. No. 1 is a large, long striped variety, with 
bright scarlet flesh and drab-colored seed. A fine and desirable 
variety. No. 2 has scarlet flesh and black seed. It is smaller 
than some of the other varieties, but has a very thin rind and a 
rich sugary flavor. No. 3 has red flesh and grey seed, and is 
earlier than either of the above. No. 4 has white and solid flesh 
and red seed, uniformly round and smooth, striped and marbled 
with light green, and cultivated for preserving. No. 5 has red 
