588 
TIIE MELON. 
Franklin’s Green-Fleshed. — Very excellent and produc- 
tive. Fruit rather large, roundish ; skin very slightly netted, 
greenish yellow when ripe ; flesh green, exceedingly tender and 
rich. 
Improved Green-Flesh. — -A new English variety, of exqui- 
site flavour. Fruit rather large, roundish, not ribbed, slightly 
netted ; skin thin, pale yellow at maturity ; flesh thick, green, 
and of very delicious flavour. 
Beech wood. — One of the very best of this class. Fruit of 
medium size, oval, netted, skin greenish yellow ; flesh pale green, 
rich, and very sugary. Ripens early. 
Skillman’s Fine Netted. — Earliest of the green-fleshed me- 
lons, small, rough-netted, flattened at the ends , flesh green, very 
thick, firm, sugary, and of the most delicious flavour. 
Pine Apple. — A dark green oval melon, of medium size, 
rough-netted ; flesh thick, firm, juicy, and sweet. 
CLASS II. 
Yellow , or Orange- Fleshed Melons . 
Early Canteloup. — Early and productive — its chief merits. 
Fruit small, nearly round, skin thin, smooth, ribbed nearly 
white ; flesh orange colour, of sweet and pleasant flavour. The 
first melon ripe. 
Netted Canteloup.— The best flavoured of this class, often 
quite rich. Fruit rather small, round ; skin pale green, closely 
covered with net-work ; flesh dark reddish-orange, flavour sugary 
and rich. 
Black Rock (or Rock Canteloup). A very large melon 
frequently weighing 8 or 10 pounds, and of pretty good flavour. 
Fruit round, but flattened at both ends, covered with knobs or 
carbuncles ; skin dark green, thick ; flesh salmon coloured, 
sweet, but not rich. Ripens rather late. 
Christiana. — A yellow fleshed variety which originated in 
Massachusetts. It is a week earlier than citron but not equal to 
it ; nearly round, dull yellowish green skin, of very good quality, 
but valued chiefly for its earliness. 
CLASS III. 
Persian Melons. 
Keising. — One of the very finest and most delicate flavoured 
of melons. Fruit rather large, egg-shaped, skin pale lemon 
colour, regularly netted all over. Flesh nearly white, high fia 
voured, and “ texture like that of a ripe Beurre pear ” 
