AND GUIDE TO THE KITCHEN GARDEN. 



103 



they get well established and the weather becomes settled and warm ; and if they can be planted out 

 on a slight hot-bed under the shelter of a frame, there will be more certainty of a good crop than by 

 any other method of treatment. The plants when grown in pots are very subject to the attack of red 

 spider, and will require frequent syringings to keep them clear of this pest. They must also be 

 liberally supplied with water at the roots, and weak manure water after the fruit is set will be useful. 



Scarlet Fruited, very handsome variety ''o'' 4 



Wliite „ „ 0 3 



Violet „ „ 0 3 



New Striped, weighing from 1 lb. to 4 lbs., very handsome 0 4 



MELON. 



Temperatitre. — These require a somewhat high temperature, and there should be the means of 

 maintaining a steady warmth of about 80" in the soil, and of keeping the atmosphere at from 65° $o 

 75°. allowing an increase of 10° from sun heat. The atmosphere must also be kept moist and genial 

 until the fruit is pretty fully grown, otherwise the plants will be very liable to be attacked by red 

 spider and thrip, wliicb soon greatly injure and sometimes destroy them. The necessary conditions 

 for the successful culture of this delicious fruit are, however, easily secured, with the aid of frames, 

 and a supply of fermenting materials. 



Time of Sowing and Tkeatment of the Yocng Plants. — For an early crop sow at the 

 beginning of January, again about the middle of the month, and afterwards at intervals of three 

 weeks or a month, until the end of June. The young plants, especially those from the early sowings, 

 will require very careful nursing. As soon as the seed leaves are formed, pot into Kve-inch pots, 

 placing two plants in each, half filling the pot with soil. On this spread the roots, at first merely 

 covering them, and filling up the pot in the course of a lew days. Water roust be sparmgly given, for 

 at this season the young plants are apt to damp off if watered too freely, and the water should be a 

 few degrees warmer than the temperature in which the plants are growing ; the soil must also be 

 nicely warmed before use. After potting, place the plants near the gliiss, and in bottom heat, if con- 

 venient, and admit a little air on every favourable opportunity. When they have moderately filled 

 their pots with roots, either re-pot into two or three sizes larger, or plant them out but at this 

 stage do not allow the plants to suffer any check from want of space for their roots. Plants raised 

 after the weather is more favourable, will require similar treatment, but comparatively little care 

 or attention will then be necessary. 



Selection of Soil. — For raising the seeds and for the plants in nursery pots, use soil composed 

 of equal parts of loam and leaf mould, bnt a good strong turfy loam is found to be most suitable for 

 the plants to fruit in, and whether they are grown iu pots or otherwise, the soil should be put together 

 rather firmly, and when in a tolerably dry state. 



Planting and aftek MANAGEiMENT. — If the plants are to be grown on beds of fermenting 

 materials, place small hills of soil about twelve inches deep, and the same distance from the glass, 

 under the centre of each light. When these are properly wanned, and when there is no danger of 

 the plants being injured by rank steam, plant them out. Watering must be regulated by the state of 

 the soil, &c., but let it be sparingly done early in the season, and freely when the weather becomes 

 bright ; admit air on erei-y favourable opportunity, but avoid cold currents or giving air so as to 

 lower the temperature below 75°. Stop the plants so as to induce each to form three or four shoots, 

 and tr.ain these so as to cover the s{>ace with regularity. When the roots appear on the surface, cover 

 the sides of the hills with two or three inches of fresh soil, repeating this in the case of the early crops 

 two or three times, but those grown later in the season may be finally earthed as soon as the plants 

 are well established, covering the surface of the bed to the depth of the hills. As soon as the prin- 

 cipal shoots have readied the sides of the fi-ame, stop these, and stop the lateral shoots upon which 

 the fruit is produced at the second joint beyond the fhiit. When there are four or more promising 

 female blossoms open on a plant, impregnate these and keep the atmosphere rather dry, until it is 

 seen that the fruit is fairly set. When three or four fruit are safe on a plant, remove all blossoms 

 and fi-esh shoots as they appear, so as to throw the strength of the plant into the fruit. Keep the 

 soil properly moist, and encourage the jiLants with a moist genial atmos^pherc, until the fruit approaches 

 maturity, when a rather dry soil and a warm dry atmosphere will tend to improve its flavour. For 

 plants grown during the summer a frame placed upon a bed of slowly fermenting material will 

 answer perfectly well, and some of the hardier varieties, in some localities and seasons, will succeed 

 if treated like ridge cucumbers. 



per pkt. 



Beechwood, green flesh, rind dark green, beautifully laced, very superior 1 0 



Bijou, red flesh, beautifully netted, small oval shaped 1 0 



Sromham Hall, green flesh, finely laced, very superior 1 0 



Cavour, green flesh, rind pale yellow, laced and quartered 1 0 



Empress Sug'enie, " flesh brilliant scarlet, lemon coloured rind, beautifully netted. 



This variety is a hybrid between Veitch's Perfection and Turner's Gem ; it possesses , 

 all the fine qualities and characteristics of Py-fection, being rich and^xaMm/m JyJ 

 flavour. Was awarded a first class certificate" .^fu/.^. im/u^eAy, .f/t?^^**t^^Jf 



Elegantissima, fine red flesh, prettily netted, small oval variety 1 0 



Leopard, red flesh, bright yellow rind, vivid green spots, extremely curious and handsome,/ , 



very large .' i o 



Golden Perfection (Veitch's), green flesh, sulphur rind, moderately netted, oval shaped, very fine 1 0 



G i 



