MELONS.
This fruit is rarely preserved or cooked in any way, but is sent whole to table on a dish garnished with leaves or flowers, as fancy dictates. A border of any other kind of small fruit, arranged round the melon, has a pretty effect, the colour of the former contrasting nicely with the melon. Plenty of pounded sugar should be served with it; and the fruit should be cut lengthwise, in moderate-sized slices. In America, it is frequently eaten with pepper and salt. Average cost.—English, in full season, 3s. 6d. to 5s. each; when scarce, 10s. to 15s.; seasonable, June to August. French, 2s. to 3s. 6d. each; seasonable, June and July. Dutch, 9d. to 2s. each; seasonable, July and August.