34 
JOHNSON, BOBBINS, & CO'S. 
MUSK MELON. 
Cucumis melo, 
French. 
Spanish. 
Gebjus. 
The term "Musk Melon" is often applied to all the melons 
of this species, from the peculiar scent of one of its varieties. 
The flesh of most of them, when well matured, is truly deli- 
cious, and may be eaten with ginger, pepper, sugar, or salt. Its 
nature is cooling, wholesome, and nutritious. There are many 
varieties in cultivation, but without artificial aid in protecting 
them from heavy rains and the scorching sun, very few of them 
are worthy of the gardener's care. Those in general use, and 
most esteemed, are as follows : — 
1. Green Citron. —This variety is roughly netted all over, 
of a pale yellowish-green when ripe, and grows to a good 
size. It has a thick, green, melting flesh, highly flavored and 
very sweet. 
2. Pine Apple.— Tins is an oval fruit, roughly netted, of a 
dark green when ripe, with a thick, firm, sweet, juicy flesh. 
3. Skillman's Fine Netted.— Tins is a small rough-netted 
variety, flattened at the ends, with a green, thick, firm, deli- 
cious and sugary flesh. It is the earliest of the ffreen-fleshed 
lrinrlc ° 
4. Nutmeg.— This variety is of. a larger growth than the 
' Pine Apple," more globular in its shape, and like it, tho 
flesh is green and highly flavored. 
5. Large Yellow Cantaloupe.— -This has a round-netted 
fruit, slightly ribbed, of a good size, having a thick, salmon- 
colored, and musk-flavored flesh. It is rather earlier than the 
green-fleshed kinds. 
6. Large musk.— This is the largest variety cultivated, 
deeply ribbed, and of a long oval shape. The flesh is salmon- 
colored, thick, and of a peculiar musky flavor. In its green 
state, the rind is made into " mangoes." J 
Cultivation.— This melon, as well as the watermelon, is 
cultivated in almost every respect like the cucumber. Hence, 
a repetition of the modes of management would be unneces- 
sary here. 
