278 
JOURNAL  OF  HORTICULTURE  AND  COTTAGE  GARDENER. 
September  28,  189S. 
EXCELLENCE  IN  MELONS. 
Anticipating  that  the  points  raised  by  your  correspondent,  “  W.  S 
■will  lead  to  a  discussion,  I  think  there  are  many  things  we  may  consider, 
such  as  judging  by  appearance  or  by  flavour,  classification,  and  the 
selection  of  varieties.  There  has  long  been  different  opinions  as  to  the 
most  desirable  way  in  which  Melons  should  be  judged.  I  think  the 
standard  of  excellence  set  up  by  the  R.H.S.  will  be  generally  acceptable, 
and  will  be  the  means  of  preventing  the  small  scrubby  specimens  from 
defeating  the  handsomer  ones,  which  at  any  rate  show  good  cultivation. 
Size  alone  regardless  of  flavour,  and  flavour  alone  regardless  of  size  and 
appearance,  are  not  sufficient  to  indicate  a  standard  of  excellence.  There 
should,  I  think,  bo  a  combination  of  both. 
That  the  flavour  test  alone  is  wrong  I  am,  and  no  doubt  others  are, 
firmly  convinced  ;  the  wretched  specimens  counted  on  to  win  by  some 
exhibitors  are  generally  produced  from  hard  puny  growths  near  the  base 
of  the  stem,  and  naturally  take  a  long  time  to  develop,  because  of  the 
smaller  amount  of  sap  supplied  to  them,  and  are  often  more  sugary  than 
those  produced  upon  the  laterals  higher  up  on  the  plant.  There  are, 
however,  many  who  would  not  care  to  demonstrate  their  knowledge  of 
Melon  culture  by  exhibiting. 
I  maintain  that  good  cultivation  is  productive  of  good  flavour,  that  is 
if  first-class  varieties  are  grown,  but  I  do  not  believe  in  appearance  only, 
as  I  fear  if  Melons  were  judged  simply  from  appearance  there  would  be 
the  introduction  of  showy  sorts  to  meet  the  case  with  little  regard  for 
flavour.  As  an  example  take  Conqueror,  than  which  there  are  few  more 
atti active  varieties.  It  is  of  average  size,  shapely,  rind  of  a  deep  orange 
colour,  beautifully  netted,  and  possessing  a  strong  aroma,  but  the  flavour 
of  it  is  most  inferior,  and  again  there  are  others  of  tempting  appearance 
the  flavour  of  which  is  decidedly  nasty. 
Neither  is  weight  alone  of  any  importance.  I  have  invariably  found 
medium  sized  fruit  the  best  flavoured,  and  generally  netted  more  thickly, 
whilst  for  the  table  far  super. or  in  appearance  to  large  heavy  fruit.  Scent 
is  also  misleading,  it  being  no  indication  whatever  of  good  flavour.  Thin- 
fleshed  fruits  prematurely  ripened  are  often  more  highly  scented  than 
solid,  well-finished  fruit. 
Classification  also  requires  attention.  At  present  there  are  but  two 
recognised  classes,  green  and  scarlet  fleshed,  which  makes  it  difficult  for 
judges  in  making  awards  to  adhere  to  schedules  distinctly  specifying 
green  flesh.  White-fleshed  varieties,  when  shown  with  green,  are  often 
out  of  the  running,  though  possessing  exceptional  merit..  This  is  very 
disappointing  to  those  who  might  have  won  had  they  been  properly 
classed.  Of  course  it  is  useless  to  blame  the  judges  when  making  awards 
under  such  conditions,  as  they  are  obliged  to  follow  the  wording  of  the 
schedule.  To  obviate  this,  would  it  not  be  better  to  make  three  distinct 
classes,  or  to  specify  green  or  white  fleshed  instead  of  green  alone  ? 
The  selection  of  varieties  should  be  carefully  made.  Some  growers 
still  stick  to  the  older  sort?,  but  they  are  not  (with  some  exceptions) 
equal  to  the  later  introductions.  To  obtain  the  F.C.C.  or  an  award  of 
merit  for  a  new  variety  is  not  an  easy  matter.  The  variety  must  be  of 
sterling  merit  to  gain  such  a  distinction  against  the  number  ol  varieties 
already  in  the  market,  so  that  it  is  obvious  that  a  selection  of  tolerably 
recent  date  will  be  a  gain  to  the  table  and  a  great  advantage  to  the 
exhibitor. — H.  P,,  The  Knoll,  Wimborne. 
The  complaint  that  ill-flavoured  Melons  at  shows  predominate  has 
become  an  arnual  one.  I  hold  a  firm  conviction  that  Melons  should  be 
judged  by  flavour,  and  not  by  appearance,  as  if  the  latter  were  to  be  the 
rule  we  should  soon  have  varieties  producing  fruit  10  ib3.  and  12  lbs.  in 
weight.  It  is  generally  admitted  that  a  Melon  should  never  go  to 
the  table  more  than  once,  as  they  deteriorate  in  flavour  when  cut  and 
allowed  to  stand.  After  all,  what  can  be  a  truer  test  than  the  flavour 
itself?  Melons  are  grown  to  be  eaten,  not  merely  to  be  looked  at. 
“  W.  S.”  says,  on  page  224,  “  Many  Melons  are  condemned  at  the 
show  simply  because  they  are  either  unripe  or  over-ripe.”  Could  a  better 
reason  be  advanced  for  condemnation,  I  would  ask  ?  If  more  really  good 
flavoured  Melons  w  ere  placed  before  the  public  than  is  the  case,  we  should 
hear  less  of  the  system  of  judging  them  being  wrong. 
Gardeners  are  too  much  afraid  to  supply  their  Melon  plants  with  root 
moisture  sufficient  to  enable  them  to  perform  their  natural  functions. 
Directly  the  fruit  exhibits  signs  of  colour  or  even  netling  they  withhold 
moisture  from  the  roots  under  the  impression  that  much  will  cause  the 
fruit  to  split  or  induce  canker  of  the  stem.  Sufficient  nourishment  is 
required  by  the  roots,  coupled  with  an  ample  supply  of  air  during  the 
ripening  process  to  give  flavour  to  any  Melon.  Too  often  when  the 
ripening  and  flavour  test  are  to  be  put  on  trial  the  foliage  is  overrun  with 
red  spider  and  thus  debilitated.  In  Grape  culture  weakened  foliage 
owing  to  the  presence  of  red  spider  is  fatal  to  the  colouring  of  the 
berries,  and  a  loss  of  flavour  also  is  sure  to  follow.  How  much  do 
Grapes  differ  from  Melons  in  this  respect,  I  would  ask  ! 
Another  mistake,  and  a  common  one,  too,  is  that  of  growing  the 
plants  in  soil  lacking  any  manurial  property.  Loam,  as  it  is  termed,  is 
the  only  ingredient  employed,  which,  when  taken  from  a  roadside,  ill- 
used  pasture,  or  “down  ’  land,  is  devoid  of  all  nourishment  that  well- 
cultivated  grass  would  give.  How,  then,  can  such  a  compost  give  flavour 
to  Melons  ?  Many  gardeners  think  when  they  see  their  Melon  plants 
putting  out  extra  strong  leaves  they  are  growing  too  rampant,  and  fear 
the  results  will  be  poi  r.  That  is  not  so,  if  the  soil  is  made  quite  solid, 
as  it  should  be.  Firm  soil  gives  texture  to  the  leaves,  and  that  is  only  a 
form  of  maturity,  gradual  though  it  may  be.  The  best  crops  of  Melons  I 
ever  had,  both  for  quantity  and  quality,  were  grown  with  loam  and  a 
plentiful  addition  of  freshly  gathered  cow  manure.  As  much  as  two 
mulchings  of  the  latter  were  employed  as  the  roots  showed  through  the 
soil.  In  addition  to  this  liquid  manure  was  freely  employed  when  the 
fruit  was  the  size  of  a  tennis  ball. 
Let  Melon  growers  try  this  plan,  giving  their  plants  a  fair  amount  of 
space  and  light,  so  that  the  growth  will  be  quite  firm  as  it  progresses,  and 
then  see  if  better  results  are  not  obtained.  Another  mistake,  and 
one  which  is  often  fatal,  is  that  of  putting  the  plants  too  low  in  the  soil. 
Canker  easily  affects  that  portion  of  the  stem  immediately  above  the  seed 
leaves  when  these  are  buried  in  the  soil.  There  is  no  gain  by  deep 
planting,  even  if  there  is  no  decay  of  stem. — E.  M. 
A  DAT  WITH  A  SOMERSET  FARMER  FRUIT 
GROWER. 
One  of  the  fruit-growing  districts  in  Somerset  is  Martock.  Two 
well-known  names  in  the  district  are  those  of  Mr.  Scott,  cider  maker,  of 
Kingsbury  ;  and  Mr.  J.  T.  Hebditch,  farmer  and  fruit  grower,  of  New 
Cross,  South  Petherton.  I  have  had  the  pleasure  of  visiting  Mr.  Hebditch 
on  several  occasions,  each  one  being  more  interesting  than  its  predecessor. 
Martock  Station  is  on  the  Durston  and  Yeovil  branch  of  the  G.W.R.,, 
whither  I  journeyed  in  response  to  an  invitation  a  week  or  two  since.  It 
was  before  wo  had  the  welcome  rain  after  the  scorching  summer,  and 
everything  wa9  looking  brown  and  dried  up,  almost  the  only  green  things; 
being  the  Willows,  grown  in  large  quantities  on  Sedgemoor.  Willow 
weaving  is  one  of  the  principal  industries  in  Langport,  a  small  town  near 
Sedgemoor,  and  the  Willow  beds,  with  their  healthy  waving  young  canes, 
were  veritable  oases  in  the  desert. 
From  Martock  to  New  Cross  is  about  three  miles  ;  a  nice  pleasant 
drive.  Apples  are  grown  largely  in  the  district,  chiefly  for  cider  making, 
but  many  growers  are  turning  their  attention  more  and  more  to  producing 
good  market  fruit.  Some  say  cider  making  pays  the  better  of  the  two/ 
w  hile  others  affirm  that  they  get  quicker  returns  from  their  market  fruit  ; 
but  nearly  all  agree  that  both  industries  pay  well  when  the  work  is' 
carried  out  in  a  proper  manner.  This  year  I  hope  both  will  be  profitable, 
as  there  are  good  crops  of  fruit  round  here. 
When  I  reached  New  Cross  Mr.  Hebditch  was  at  another  part  of  the 
farm,  and  had  left  word  that  his  foreman,  Mr.  Somers,  would  show  me 
anything  and  everything  I  wanted  to  see.  It  was  a  sweltering  day,  and 
Mr.  Somers  was  just  finishing  budding,  and,  although  sheltered  by  a 
wido  “straw  brimmer,”  he  confessed  it  was  hot  work.  ‘-What,  should 
you  like  to  sec  first  ?  ”  was  his  question.  ‘-Some  maidens,  two-year-olds, 
three-year-olds,  and  some  in  bearing,  and  then  the  pyramids.”  We  had 
not  far  to  go,  and  soon  I  was  busy  taking  photos  (for  lantern  slides  for 
the  winter),  and  hindering  a  busy  man  as  much  as  I  dared.  “  The 
maidens  look  well,  Mr.  Somers.”  “Yes,”  he  replied,  “  and  we  hadn’t 
many  ‘misses.’”  He  was  right,  too,  for  the  blanks  were  rare  indeed  in 
the  long  straight  rows.  Walking  up  and  down  the  rows,  Mr.  Somers 
was  able  to  point  out  the  peculiarities  in  the  growth  of  each  variety. 
Next  to  the  maidens  were  the  twc-year-olds,  nearly  all  of  the  latter  being; 
grown  for  standards. 
The  three-year-olds  are  some  of  them  bearing  fruit  as  “  feathered  ” 
standards.  The  “feathers”  are  left  to  swell  the  stems,  and  will  be 
removed  before  the  trees  are  lifted  for  planting.  Very  sturdy,  in  the  best, 
of  health,  and  the  wood  well  ripened,  they  wiil  if  treated  properly,  make 
fine  trees,  and,  in  my  opinion,  do  better  than  trees  several  years  older. 
A  drive  divides  the  nursery  from  a  plantation  of  dwarf  and  pyramid 
trees  covering  about  7  acres.  The  trees  are  of  various  ages,  as  the 
largest  were  procured  several  years  ago,  and  the  others  propagated  at. 
home  and  planted  from  time  to  time  till  the  7  acres  are  now  filled  with  as 
good  a  selection  as  one  would  wish  to  see.  Some  of  the  earliest  had  been 
cleared,  the  Suffields,  Grosvenors,  and  Ecklinvilles  beingall  gone.  Others, 
are  gathered  as  they  ripen,  several  baskets  of  tho  Queen,  very  fine  fruit, 
going  to  the  packing-room  for  immediate  despatch.  With  so  many  it  is 
difficult  to  make  favourites,  but  two  weie  prominent,  Cellini  and  Cox’s 
Orange,  both  heavily  laden.  Hero  Mr.  Hebditch  joined  us,  and,  after, 
discussing  the  good  qualities  of  the  majority  and  the  rather  indifferent 
qualities  of  a  few  varieties,  we  adjourned  for  lunch,  which  was  a  very 
pleasant  diversion  to  at  least  one  of  our  party. 
“  Shall  we  go  to  the  orchards  now  ?  ”  said  Mr.  Hebditch.  “  Anywhere 
you  like,”  is  the  reply,  so  we  pass  through  a  well  stocked  rick-yard  and 
across  a  field  to  an  orchard  of  thriving  young  trees  just  coming  into 
tearing.  Planted  rather  closely  together  in  the  rows,  the  trees  will  soom 
begin  to  touch  each  other.  The  “  supers”  will  then  be  removed,  giving- 
tho  “  permanents  ”  the  whole  of  tho  room.  They  were  planted  in  this 
way  intentionally.  Here  again  gathering  was  in  progress.  A  “  tip  ”  to> 
many  fruit  growers  is  one  mentioned  in  passing  by  Mr.  Hebditch. 
“  When  gathering  commences  I  make  my  men  and  boys  thin  the  fruit  by 
taking  the  largest  first,  then  the  smaller  fruits  grow  wonderfully  in  the 
course  of  a  week  or  two.” 
There  are  something  like  forty  acres,  chiefly  orchards,  under  fruit, 
Apples  being  about  nine-tenths  of  the  whole.  Never  have  I  sec  n  better 
crops  of  Blenheims/the  trees  being  much  healthier  than  wo  usually  see 
this  variety.  Another  favourite  and  heavy  cropper  is  the  good  old  Tom 
Putt.  The  other  orchards  were  visited  in  turn,  as  well  as  several 
plantations.  The  trees  in  the  latter  were  bought  several  years  since,  and 
are  fine  healthy  specimens.  Heavy  crops  are  apparent  of  Cox’s,  Blenheims, 
Cellinis,  Peasgoods.  and  [many  others.  We  have  next  a  glance  at- 
