MELON. The principal divisions of the melon family are Watermelons, Citron melons (for preserving) and Muskmelons or "Cantaloupes." The Watermelon, which is supposed to be na tive to Africa, is very extensively cultivated in all warm climates, in this country flourishing best on the warm soils of New Jersey and the Southern States. The numerous varieties differ consider ably in coloring, shape and quality, but less atten tion is paid to such matters than in almost any other fruit. All that the average consumer desires is fair size and red, ripe flesh.
For consumption in the neighborhood of their growth, the thin-rind varieties are especially de sirable, but for general market purposes the thick rind types are preferable, as they stand transporta tion better. See Color Page facing 388.
The watermelon is popularly known by its green exterior and red flesh. There are, however, several kinds distinguished by their bright yellow flesh, the flavor and other characteristics being practically the same.
The white inside rinds are in the West largely prepared as a sweet pickle.
The Citron Melon is small, nearly round, with variegated shell and seedy flesh. It resembles the watermelon in the general appearance of the outside rind. It is not edible raw, but it forms a good base for preserves when boiled in syrup strongly flavored with lemon or ginger or both, etc.
The best varieties are the result of much experimentation in crossing. The "Rocky Ford" is, perhaps, the most noted of the present types. It originated in the vicinity of Rocky Ford, Otero County, Colorado, but it is now extensively grown elsewhere, especially in the Carolinas and Georgia.
A perfect Rocky Ford Cantaloupe should be about four and a half inches long and a little less in diameter. The Color Page opposite page 378 gives a good idea of its general appearance. The silver-gray netting should stand out like thick, heavy lace, almost entirely covering the melon, excepting only the strongly marked slate-colored stripes running the entire length and terminating in a small "button." The ground work of the skin should be light olive-green, turning slightly yellow as it ripens. The flesh should be thick, firm and smooth—never watery in appearance—and rich and melting in flavor. Near the rind the flesh should be dark green, shading lighter towards the seed part, which should be orange or salmon in color. The flesh is often
mottled with the salmon hue and sometimes assumes it altogether. The seed cavity should be small and well filled with seeds or it will not ship or keep well.
Among other well known varieties are the Nutmeg, Osage and Baltimore. The last named is one of the most popular of the especially long varieties found in season in a majority of the best hotels, restaurants and homes of the larger cities. It is a thick, green, fleshy type of oval form and excellent flavor.
The first outdoor cantaloupes begin to reach the northern markets from Florida during the latter part of May. The crops from other Southern States follow in succes sion northward, immense quantities coming from Georgia, Texas, Arkansas, Carolina, Virginia, etc. The first Rocky Fords from Colorado are generally shipped about the first week in August, the season from that place lasting about two months.
As the cantaloupe is very perishable, it should be carefully handled. In purchas ing, the housewife should avoid overripe, soft and bruised specimens.
Spanish Melon—imported generally from November to February, principally from the West Indies. It weighs from five to ten pounds and is rather more oval than round, the skin dark-green with bronze marks and the flesh yellow and very sweet.
French Melon—imported from June to September. It is shorter and broader than the Egyptian melon, weighing up to seven pounds, the skin rather heavily ribbed and netted like a nutmeg melon, with yellowish flesh.
Canadian Melon—received from August to the end of October. It is similar to the French melon, but weighing up to ten pounds, and the flesh varying from green to yellow. The choicest are grown in the vicinity of Montreal, their delicacy being attributed to special soil characteristics.
California Melon—in season from December 1 to the middle of January. It is simi lar to the Canadian melon and of about the same size. The inside flesh is generally a light green.
English Queen--a hot-house variety from England, weighing up to seven pounds, the skin netted and both skin and flesh yellowish.