The TraBkal Kitchen Gardiner, 



root, than from the nature of the plant, 

 or the bcft fpccies of melons. 



You may judge of the goodnefs of a 

 melon by its ponderof-ty or weight i and 

 provided it ripens well whiift the leaves 

 and ftalk are pert and green, it is a cer- 

 tain indication of its goodnefs. And 

 this is what all good gardiners generally 

 aim and make a bravado at; but on 

 the contrary, when the ftalk is withered, 

 the fruit is then infipid, let the colour 

 of it be never fo yellow and fine. 



After twenty four hours keeping, or 

 the next day after it has been gather d 

 (for fo long, contrary to vulgar opinion, 

 it Ihould be preferved in fome fweet dry 

 place, and not eaten immediately," as 

 foon as it comes from the garden) a per- 

 fed tranfcendent melon will be full, 

 juicy, and without vacuity^ which you 

 will eafily difcern by rapping a little 

 with your knuckles on the outfide of 

 the fruit ; the meat fnould be alfo dry, 

 or but a little rorid meazing out of the 

 pulp, (all which is done by keeping the 

 melon dry and from watering) but by 

 no means waterifh and flafhy. To this 

 add a vermilion colour, a grateful fla- 

 vour; and a high and racy tafte. And 



thus 



