MEL 
MEL 
it is growing should be fore-shortened, 
by pinching off the terminal bud, and 
removing all other younger fruit, leaving 
nothing on the branch but the principal 
one, and about two leaves beyond it. 
Such branches as do not promise to bear 
fruit should be cut back to within two 
or three joints of their origin, that they 
may protrude other branches likely to be 
fruitful, and by judicious management in 
this respect a very good second crop may 
be obtained from the same vine. 
There is a considerable difference in 
the fruitfulness of the various kinds; 
some of the larger sorts do not set more 
than two or three fruit, while others will 
bear five or six times that number. Half 
a dozen may be regarded a fair crop of 
ordinary-sized Melons from a single plant, 
and it is not advisable to leave a much 
greater number, even though they should 
be produced, as in the case of an ex¬ 
cessively heavy crop the flavour will in 
all probability be deteriorated. 
One of the greatest difficulties op¬ 
posing the progress of these plants, 
especially of the middle and later crops, 
is the destructive attacks of red-spider, 
so common in hot weather. To guard 
against this every endeavour must be 
made to keep a damp atmosphere about 
the plants up to the time the fruit is just 
ripening; the whole of the foliage should 
be springled over every evening in dry 
weather, and liberal applications of water 
to the roots must be frequently given, and 
even then the insects will sometimes make 
their appearance : as soon as they are 
observed the under side of the leaves on 
which they are should be dusted over 
with sulphur, and in the middle of the 
afternoon the beds should be watered, 
and. the lights shut close, in order, by 
raising the temperature, to create a va¬ 
pour and generate a strong fume from 
the sulphur. This course must be re¬ 
peated daily till they are eradicated ; for 
if allowed to get any head, the further 
production of fruit will be entirely pre¬ 
vented, and that which is already formed 
will be without flavour and worthless. 
When about half grown, a piece of tile 
or glass should be placed under each 
fruit, to keep it from the damp mould, 
and allow it to become properly coloured 
on the under-side; and it is a good plan 
to lay large stones almost close together 
over the entire surface of the bed, as 
they tend to keep the roots moist, and by 
the refraction of the sun’s rays, assist in 
heightening the temperature of the bed. 
To ripen the ordinary class of Melons, a 
temperature of about 75° or 80° is suf¬ 
ficient; but the Persian varieties require 
a range of 5° or 10° higher. 
In the following enumeration of va¬ 
rieties Ave have separated them into 
three classes. Thefirst, commonly known 
as scarlet-fleshed, of which the Cantaloupe 
may be regarded the type, are to be de¬ 
sired only for their precocity ; they are 
best adapted for the earliest crops, but 
are inferior to either of the others in 
point of flavour. The second are the 
ordinary green-fleshed fruit, and are to 
be _ recommended for the middle or 
main part of the supply. The third in¬ 
cludes the more uncommon but truly 
excellent wtrieties known as Persian 
Melons.. These, from the circumstance 
of requiring a high temperature and 
powerful sunlight to ripen them well, 
and impart the richness for which they 
are so remarkable, are better reserved 
for a later period; and it would be un¬ 
wise to attempt their ripening before 
the middle of July, and oirwards to that 
of September. It may be well to re¬ 
mark there are some scarlet-fleshed 
kinds that are naturally late ; but as we 
can then have the very superior kinds 
of the other classes, we have not thought 
them Avorth enumeration. Hock Me¬ 
lons we reject altogether, as to be 
commended for nothing but their great 
size. 
SCARLET-FLESHED VARIETIES. 
Brazilian. A rather small fruit, of good 
flavour, but a bad bearer; the rind is 
thin and green ; its average weight is 
3 lbs.; late for the class. Very ge¬ 
nerally known as the King’s or King’s 
Own. 3 
Cantaloupe, Early. The best for the 
first crop; the rind is thin and very 
pale green; it is a good bearer, ami 
hardy; average weight, 2 to 3 lbs. 
