MELON. 



207 



Cucmiis Melo — Melon. 



riie melon, or musk melon, is suppDsed to be a native 

 of Persia, but has been cultivated in all warm climates so 

 long, that it is difficult to assign, with certainty, its native 

 country. It has been cultivated in Southern Europe at 

 least four hundred years. It is the richest and most deli- 

 cious of all herbaceous fruits. In England its culture is 

 a difficult and expensive process, but in this country the 

 most luscious melons are raised almost without trouble. 



There are three classes of melons, the green fleshed, 

 yellow fleshed, and Persian melon. There are also several 

 varieties of winter melon cultivated in Spain, which are 

 said to be of good flavor, and in a dry room will keep all 

 winter. In all, there are over seventy varieties, the best 

 of which are ; 



Christiana.— This variety originated near Boston, from 

 a cross between the green Malta and some early variety. 

 Mr. Harwell states : " It is very fine at Mobile ; ten days 

 earlier than any other variety, and of the finest flavor." 



BeecJiwood. — A green-fleshed melon, one of the best and 

 most productive of its class ; ripens quite early, about 

 twelve days after the Christiana. Fruit medium size, oval, 

 netted ; skin, greenish yellow; flesh, pale green, rich, melt- 

 ing, and very sugary. If I had but one variety, should 

 choose this. 



Hoosainee. — A Persian melon. Fruit oblong, egg-shaped, 

 of good size; skin, light green, netted; flesh, pale greenish 

 white, tender, and abounding with sugary, highly per- 

 fumed juice ; seeds large. 



Sweet Ispahan. — Fruit, large oval; skin, nearly smooth, 

 of a deep sulphur color ; flesh, greenish white, crisp, thick, 

 rich, and sugary. Ripens late. The most delicious of all 

 melons. 



