place i neither too hot nor too cold J and free from any dry 
fcents/good orill, 
Otblervc alfo, to gather them feafonably, when they are 
neither too ripe nor too green: which you may know by their 
Ydlowifli Colour, andby their Taile, commonly fplitting, and 
their Smel. A Melon ordinarily requireth one day from the time 
of its being fmicten, to that of its being gathered, i call the time 
of its being fmittcn , when it begins to (hew its being ripe by a 
little Yellownefs , appearing in fome part or other of it. This 
will oblige you 5 ( as I alfo admonifhed in my former ) to walk 
through the Melon g^rdeni.or J.times aday , mornings ^ at 
noon, and in the evening* 
A Melon, that ripens too faft, isnevergood,fucharipenef$ 
not being a good one, but proceeding from the poornefs or 
ficknefsof the foot, which maketh it thus turn fuddcnly. 
The Melon muft be full , without any vacuity, which, you' 
know, isdifcertfd by knocking upon ic. And the meat muft 
be dry, no water running out 5 only a little dew is to appear, 
iffuing outof the Pulp 5 which muft be of a very r^mz/i/^?;» Co- 
lour, 
Trouble not your felf to have % Melons, but gcod one?J 
Thofe who covet great Melons, may have their defircs either 
by Towing Seeds of tfie great kinds, or by much watering others: 
Which watering is a thing, wherein great care and difcretion is 
to be ufed. As I have hitherto kept my Glaffes over my Me- 
lons, yetfo that within this month they are raifed from the 
ground to the height of 4, inches , fupported by fmal forksj 
fo I feldom water them , and but little at a time 5 which is once 
every Week. lafhort, you muft Judge of the necefficy of wa- 
tering by the Vigour, which is required in the foot and leaves, 
without which the fruit cannot be good for want of good nou- 
li&ment. 
A SumwArj 
