than any other sort. The past saason it 
certainly yielded one-third more than the 
Acme, side by side. It ripens with the 
Acme or Perfection, which are as early as 
any good varieties. Ripens very evenly, 
is entirely free from ribbed and elongated 
fruit, being perfect in shape. 
During the past three seasons of its 
growth, under varied circumstances and on 
different classes of soil, it shows no signs 
of rotting. This is partially on account of 
its firmness, besides its having a thick skin 
and few seeds and hence, more solid flesh 
and less water. It seldom cracks like many 
of the thin skinned sorts immediately after 
a rain. We have kept the fruit in good 
shape and color for over two weeks. 
For shipping and early market it cannot 
be excelled on account of its solidity, tough¬ 
ness of skin, and especially on account of 
its color, as it can be picked quite green, 
and will look well, and ripen up nicely, 
while all strictly red varieties have a yel¬ 
lowish shade until quite ripe. We have a 
a cluster of five that was picked from the 
vines entirely green twelve days ago. They 
have ripened up in perfect color, and appear 
as solid as other specimens arriving yes¬ 
terday. 
We have called it the Livingston’s Beauty 
because it is pronounced by everybody to 
be a Beauty indeed, and it certainly is 
worthy of the Livingston name, which will, 
no doubt, assist in its rapid introduction. 
Buda or Hungarian Honey Melon. 
This new melon is to be introduced by a 
Philadelphia house, as a leading novelty 
for 1886, under the following description: 
In the summer of 1883 and again in 1884, 
the writer spent considerable time in Hun¬ 
gary, and paid especial attention to the 
varieties of melons, bringing home seed of 
all the best varieties. The past two years 
we have probably made the most thor¬ 
ough and comprehensive tests of melons 
ever attempted—our trials this year alone 
embracing nearly two hundred varieties, 
collected by ourselves and by travelers from 
Hungary, Southern Russia, Turkey and 
Asia Minor, These tests hare been very 
interesting, but many of the varieties have 
proved unsuited to our climate, others dis¬ 
tinct but of not sufficient merit. There 
were several varieties, however, of which 
we had personally received such glowing 
descriptions from the originators or grow¬ 
ers that we gave them especial care, plant¬ 
ing the seed at a great distance from any 
other melons, to prevent the possibility of 
mixture. 
One of these extra choice varitties we 
illustrate in the above engraving The 
melon from which this photograph was 
taken weighed 11| pounds, and measured 
281 inches in stem and blossom end circum¬ 
ference, being practically a perfect globe 
in shape. All the melons were as “alike as 
two peas”—none varying in shape or color, 
and scarcely a variance of two pounds ie. 
weight—making it one of the most thor¬ 
oughbred varieties we have ever grown. 
The color of the skin is a handsome, medium 
dark green, with dim waterings of a dark- 
green. 
The Hungarian Honey Melon is very 
appropriately so called, as it is surpassingly 
sweet and luscious, of a very rich honey 
flavor, richer and sweeter to the taste tham 
any watermelon hitherto known in Amer¬ 
ica, The flesh is of an intensely rich, brill¬ 
iant red color, and absolutely stringle-s— 
completely melting in the mouth. The 
melon has no hard core, and the flesh is of 
equally good quality throughout, ripening 
thoroughly, and of the same beautiful red 
