Watermelon 
(French, MELON D’EAU; Italian, MELONE D’AQUA; Spanish, SADIA; 
Danish, VANDMELON; German, WASSER-MELONE) 
y|watermelons are members of the Gourd family and of the genus, Citrullus Vulgaris. They were 
known before the Christian Era and were originally found in tropical and Southern Africa. It is 
said to be one of the fruits of Egypt which the Jews regretted in the wilderness. The watermelon still 
forms the chief food and drink of the inhabitants of Egypt for several months of the year. 
Watermelons are mentioned as abounding in Massachusetts in 1629. In 1673, Father Mar¬ 
quette, who descended the Wisconsin and Mississippi Rivers, speaks of melons, “which are excellent, 
especially those with a red seed.” In 1799 watermelons were raised by the tribes on the Colorado 
River. They are now cultivated throughout the warmer regions of the globe. They thrive in light, 
sandy loam, well drained, well fertilized and unshaded. Florida, Georgia, Texas, South Carolina, 
California and Missouri are the leading states in watermelon production in the order named. 
Seed production is chiefly in the Southern and Western states. Six to eight fruits produce a 
pound of seed and the annual production of seed in the United States is about 750,000 pounds. Some 
4000 to 5000 acres is required for this yield. The average watermelon contains about 225 seeds. 
Watermelons range in size from about six inches in diameter to well over 100 pounds in weight. 
Early writers state that the size is sometimes so great that a man can scarcely embrace the fruit with 
his expanded arms. The fruits vary in shape from round to oblong and in color from light green to 
almost a black, self-colored or striped with paler green or marbled. The flesh may be cream-colored, 
honey-colored, pale red, red or scarlet. The seeds are white, white with dark markings and various 
shades of brown, red and black. 
While of little actual food value, watermelons are among the most delicious and appetizing of 
the vegetables. 
In recent years an increasing necessity has arisen for types with resistance to common diseases. 
Especially, Fusarium Wilt (see Plant Diseases) which has become quite generally prevalent wherever 
watermelons have been grown over a period of time. A serious disease which can be successfully com¬ 
bated only with types that are immune. Our standard kinds will likely be most completely replaced in 
the course of time but plant development of this kind is slow and intricate. Contrary to general be¬ 
lief, it is not necessary that the true wilt resistant strains must be grown continuously on wilt infested 
soil to retain that characteristic. The characteristic is hereditary and does not readily disappear. 
Unfortunately many of the important watermelon sections are located where citrons are a native 
wild plant. The citron plant cannot be readily recognized by the average grower and the damage 
has been done when the fruits have developed far enough to be determined; i.e., cross-pollination with 
the watermelon blossom has occurred and when seed from this cross is planted the damage does not 
become apparent until the following year. The citron blood is dominant in the first generation and 
recognized by hard, white flesh in the fruits. These are not edible and often lead to a lack of under¬ 
standing as to their origination. This trouble should not be confused with the hard centers which some¬ 
times occur in watermelons and which, very likely, are caused by some local growing condition or 
are common to the variety. 
The sizes and weights of watermelons which appear with our illustrations are largely secured from 
seed fields where quantity production is of first importance. The vines are planted thickly and the 
main crop is permitted to reach maturity. Thus, these dimensions may vary considerably under 
different cultural conditions. Our maturity dates for the most part are those obtained in the North¬ 
ern states. 
SIXTY-THREE 
