CUCURBITACEOUS FEUITS IN EGYPT. 



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CUCURBITACEOUS FRUITS IN EGYPT. 

 By Mr. T. W. Brown, F.R.H.S. 



Most of the crops in Egypt are grown under irrigation, which necessitates 

 the adoption of methods of cultivation different from those followed in 

 countries where rain is the immediate source of the moisture in the soil. 

 Again, in districts where the ancient system of flooding the land once 

 each year is followed, the agriculture is necessarily different from that 

 practised on land now under perennial irrigation and watered at all 

 seasons. If we also remember that the water-wheels, ploughs, and other 

 implements employed are of the most ancient patterns, it will be seen 

 that the peculiarities of Egyptian agriculture are varied and picturesque. 



Many Egyptian varieties of cultivated plants are of special interest. 

 In this respect the somewhat numerous varieties of Egyptian cotton will 

 at once occur to the mind, but the Cucurbitaceous plants are quite as 

 interesting and perhaps not so well known as the cotton. Although they 

 are not indigenous to the country, the introduction of several of the most 

 useful members of the family must have taken place at very remote 

 periods. 



" We remember the fish which we did eat in Egypt freely, the 

 cucumbers and the melons," was the plaint of the Israelites after leaving 

 the land of their captivity. Whatever fruit may be meant by the word 

 ' melons ' in this passage, it is interesting to note that similar regrets are 

 very often expressed in regard to the sweet melons and water melons of 

 the present day by people leaving Egypt. 



The kind of sweet melon most commonly grown, and known in Arabic 

 as 4 Shammam,' is a variety of the same species as the Queen Anne's 

 Pocket Melon — Cucumis Dudaim. The latter plant is also occasionally 

 met with, but, as in other countries, it is of ornamental value only. It is 

 called ' Abou Shammam,' which means " the father of Shammams." 



The ordinary 'Shammam' — C. Dudaim aegyptiaca — is a most 

 delicious melon. There are three varieties of it, viz. the ' Geyeidy,' 

 ' Weraki,' and ' Besusi.' The first is by far the most common. It is 

 oblong in shape, about 30 cm. long, of an average weight of 2^ kilos., 

 lightly furrowed, dark green, but becoming yellow between the 

 furrows when ripe. The flesh is greenish white, melting and sweet. 

 The ' Weraki ' is a larger variety, but is less sweet than the ' Geyeidy.' 

 The best variety is the ' Besusi.' The fruit is short, but it has a deeper 

 and sweeter flesh than the others. This variety requires a comparatively 

 heavy soil, and is grown chiefly on the island of Abou el Gheit, and Besus 

 to the north of Cairo, whence its name. Owing to the delicacy of the 

 skin, the greatest care has to be taken to protect the fruit from the direct 

 rays of the sun. For this reason the cultivators usually sink the immature 

 fruits in the soil, and dispose the branches so as to form a thick shade 

 above. 



