4i8 



THE VEGETABLE GARDEN 



ends ; the skin smooth, dark green, more or less bronzed at 

 maturity, and sometimes irregularly furrowed, but not ribbed. 



The flesh is red, fairly 

 thick, very sweet, juicy, 

 and of true Melon flavour. 



AntibesGreen-fleshed 

 Melon. — A vigorous, 

 branching, trailing plant, 

 differing from most of 

 the other varieties by its 

 light gray, much-folded 

 leaf, which makes it appear 

 more deeply lobed than 

 it is. The fruit bluntly 

 oval and dull white, and 

 smooth when ripe. The 

 flesh is green, very sw^eet 

 and juicy, and very fresh 

 and agreeable in taste, 

 It grows best on the coast 

 of Provence. Gathered 

 fully ripe in October, it keeps perfectly until the month of February, 

 and furnishes a very welcome dessert during winter. In the 

 climate of Paris it is not at its best, nor does it keep well. 



Other Varieties of Netted Melons. 



Melon Blanc de Russie. — Fruit small and round, without 

 ribs ; skin smooth, and entirely white ; flesh white, with not much 

 flavour. 



Melon Blanc a Chair Verte.— A very distinct kind. Fruit 

 medium-sized, very much flattened at the ends, and weighing from 

 two to three pounds ; skin white, smooth ; ribs well marked ; flesh 

 very thick, excellent in quality, and green throughout. 



Melon Boulet de Canon. — A small and rather early variety, 

 with spherical fruit 5 or 6 in. in diameter ; skin smooth, green, 

 marked here and there with a few^ fine tracings ; flesh pale green. 



Melon de Cassaba, or de la Casba. — This kind, which is in high 

 repute in the East, appears to require a warm climate to bring it to ^ 

 perfection. In appearance it is like the Green-fleshed Malta | 

 Summer Melon. 



Cyprus Melon. — Fruit oblong, with ribs faintly marked, of a 

 grayish white colour, very slightly netted, the furrows being 

 of a dark green ; flesh orange-coloured, firm, very thick, and high 

 flavoured. 



Antibes Winter Green-fleshed Melon. 



