DESCRIPTIVE CATALOGUE. 
41 
MARTYNIA. 
A strong-growing, hardy, annual plant, with curious¬ 
shaped seed pods, which, when young and tender, are 
highly prized by many for pickling. The pods are pro¬ 
duced in great abundance, and should be gathered when 
about half grown, or while tender and succulent r after 
the hardening of the flesh, they are worthless, 
Proboscidea.—This is the variety used for pickles. 
The seed should be sown in April or May, and the 
plauts transplanted to three feet apart each way. 
MELON, MUSK. 
Fr. Melon. —Ger Znker-Melonc. 
The Musk Melon is too universally popular to need 
any special description. 
Culture. — The general directions given for cucum¬ 
bers will be equally good for melons, except that the 
bills should be six feet apart and proportionately larger. 
The plants are even more tender than the cucumber, 
and the seeds should not be planted until the ground is 
warm, or it planted earlier, ample provision should be 
made to protect them from the cold Rich earth for 
the young plants is far better than manure, but if the 
latter must be used, see that it is well rotted. 
Early Yellow Canteloupe. —The earliest variety ; 
of good size, nearly round, slightly ribbed. Flesh yel¬ 
low. thick, but quite variable in quality. 
Jenny Lind. —The earliest green-fleshed melon, and 
we think the sweetest variety in cultivation. Quite 
small, slightly ribbed, netted. Flesh green, and very 
sweet, but not high flavored. 
White Japan. 
— An oblong, white 
melon of medium 
size ; by many con¬ 
sidered the best for 
private gardens 
Flesh very thick, 
greenish yellow 
very sweet and 
tiigh flavored. 
Surpr »se.— A 
new variety, very 
similar to the 
aoove but the 
vines arc more 
hardy and productive, the fruit more deeply ribbed and 
the flesh a deeper color, being a deep salmon Quality 
the very best 
Skil’man’s Fine Net¬ 
ted.— Fruit round, flat¬ 
tened at the ends• flesh 
green, very thick, and of 
delicious flavor. 
Green Nutmeg.— For 
a long time considered the 
best flavor ol any, but 
now fully equaled bysoine 
of the new sorts. Flesh 
light green, rich, melting 
and highly perfumed. 
Skillman’s Fine Netted Improved Green Nut¬ 
meg.— This variety we have established by careful se¬ 
lection for many years, and in it we have the fine flavor 
and good qualities of the Green Nutmeg, combined with 
larger size, more vigorous vine, and thicker and*firrner 
flesh 
Pine Apple.—A dark green, oval melon, of medium 
size, rough netted ; flesh thick, firm, juicy, sweet, and 
ot greenish color. 
Green Nutmeg, Improved. 
Allen’s Superb.—Fruit oval-round, large size, thickly 
netted ; flesh green, quite thick, and of the richest and 
most sugary flavor ; comes in early, does not rot on the 
vines, and is a long time in season. 
Bay View. * 
3ay View. — Fruit of the largest size, frequently six¬ 
teen to eighteen inches long, and will ripen up finely if 
picked quite green, making it one of the best for ship¬ 
ping long distances, and this, combined with its great 
beauty, makes the variety a favorite with market gar¬ 
deners. Flesh thick, of "ich green color, juicy, and very 
sweet and rich. 
I Casaba.— One of the largest and best musk melons 
in cultivation. Its usual weight, when well grown, is 
from twelve to fifteen pounds. Flesh green, very sweet, 
melting and delicious. 
Green Persian.— Long, oval shaped : skin very thin 
and delicate ; flesh extremely tender, rich and sweet, 
and flows copiously with a cool juice, which renders it 
veiy delicious. 
Long Yellow. — This is a large variety : long, oval 
sha >e, deeply ribbed • flesh thick, light salmon colored, 
and of a peculiar musky flavor. This variety is used in 
its green state for Mangoes. 
MELON, WATER. 
Fr. Melon e/’eau. —Ger. II’asscrmeione. 
The Water Melon is a tropical truit, and can be pro¬ 
duced to perfection only on warm, light soil, and unde; 
a bright, hot sun. 
Surprise. 
