THE FRUIT GARDEN. 



499 



Fhe Winter, or Valentin, is much cultivated in countries bordering oa the 

 Mediterranean Sea, particularly in the orange gardens in Toulon, from whence tli« 

 Paris market is supplied. It has been lately introduced here by the Horticultural 

 Society, but is not likely to be much cultivated. 



The MoNTAGCE Cantaloup. — The Montague Cantaloup originated by Mr. D. 

 Anderson, gardener to Lord Montague, at Ditton Park, in 1815. Pine-apple, 

 Green-fleshed, Scarlet Rock, and Scarlet-fleshed, are the highest flavored ; but of 

 these, as well as the others, many very indifferent sub-varieties are in cultivation, in 

 consequence of sufficient care not being paid to keep them from being impregnated 

 while in flower by others of more indifferent properties. It is a difficult matter 

 10 procure good seed in the first instance, and difficult to continue it good, particularly 

 where many sorts are grown in the same garden. Two or three good varieties are 

 as much as should be cultivated where the flavor of melons is an object ; and, wheu 

 once procured, should be carefully preserved. The French melons are not superior 

 to those described above ; but the Persian melons have long been celebrated for their 

 excellence. Few, however, of them had found their way into Europe, until wiihin 

 \liese few years, and that has been accomplished by the exertions of the Horticul- 

 tural Society. These melons differ remarkably from those commonly cultivated i« 

 Europe. They are altogether destitute of the thick hard rind, which renders one- 

 Jialf of some of our finest melons useless, and are protected only by a skin so thin 

 and delicate, that they are subject to injury from causes, which would produce no 

 perceptible effect upon the melons of Europe. Tlieir flesh is extremely tender, rich, 

 and sweet, and flows copiously with a cool juice which renders them still more 

 grateful. They are also abundant bearers, and their fruit is extremely beautiful. 

 They are, however found difficult to cultivate, as they require a very high tempera- 

 ture, a dry atmosphere, and a very humid soil. They, however, will not endure 

 any undue supply of water over their leaves, for if too freely given, it will bring on 

 spotting and canker ; and in such ca.ses, the plants often perish before they perfect 

 their fruit. The Persian gardeners cultivate them in the open fields, which they take 

 care to have intersected in every direction with small streams, between which beds 

 are raised, richly manured with pigeons' dung, upon which the melons are planted. 

 The chmate being favorable, the Persian cultivator has only to guard against any 

 scarcity of v^ater, and a trifling regulation of the vines as they proceed in growth. 

 With us the case is different; the ventilation, heat, an 1 water of our hot-beds, or 

 other artificial agents, are operating in opposition to each other. Those who have suc- 

 ceeded most in the cultivation of these fruits here, have supplied their roots abundantij 

 with water, without giving them any over head; and by keeping up a high tempera- 

 ture, by strong linings, have been enabled to admit a considerable degree of ventila- 

 tion. Care must be taken to guard against damp, and when that appears, should, 

 if possible, be removed ; and if the vines be injured by it, apply hot lime in powder 

 to the part aflected. Tlie fruit, when set, should be placed upon tiles or bricks, as is 

 often practised with our best European melons. Probably training them upon 

 a trellice would admit of copious watering at the roots, without injuring the leaves 

 and shoots with damp. 



.30. TilF, Damvsha, or Zamsky. — A rati km- curious fruit, of a nearly cylindrical 

 form; said to be of excellent flavor, and will keep for some months hung up by the 

 stalk, or in nets in a dark room. 



31. The Ispahan, or Sweet Melon. — Is also recommended as a good fruit. 



32. KnsKNci Mllon. — A beautiful egg-shaped fruit, about eight inches lon:> 

 by five wide in the middle; color pale yellow, beautifully netted all over; flesh 

 nearly white, from an inch and a half to two and a quarter in thickness ; high 

 llavorcd, and resembling in texture a well-ripened Heurn' pear ; rind firm, but so 



