The Watermelon.—For cash-producing purposes the best watermelon is a large one, with a hard rind. It must have a dark pink or red centre and must be a good shipper. It should weigh thirty to forty pounds, and there should be 900 to 1,000 first-class melons to the acre.
The best melon for family use or for a strictly retail trade is a medium-sized variety, which has a thin rind, pink or red flesh and extra sweetness, weighing from twenty to thirty pounds.
The preparation of the ground has already been suggested. Two shovels of manure should go into each hill. The planting date is May in this latitude; or as soon as the ground is thoroughly warm. Four pounds of seed per acre will be required. But one plant per hill is allowed to grow. The end of the main shoots should be pinched off, to encourage branching and flowering.
Cultivation should be thorough. Fungous diseases can be controlled by means of the Bordeaux mixture, except that it is difficult to reach the under side of the leaves. To prevent sunburn on melons, some growers sow buckwheat when the vines are in blossom, and thus secure a partial shade by the time the fruit is large enough to be injured by the sun. Generally, no protection is necessary.
At $10 or $15 per hundred, the average wholesale price at Philadelphia, watermelon culture is profitable. Early prices are higher.
Water Melons.—For shipping—Johnson's Dixie, Blue Gem, Duke Jones, Sweet Heart. For home market—Black-Eyed Susan, Florida Favorite, Kentucky Wonder, McIver's Wonderful Sugar. For descriptions, see "Johnson & Stokes' Garden and Farm Manual."
Citron.—This small round melon is cultivated in all respects as the watermelon, but being smaller the hills may be closer. It is used in making preserves. The name citron is frequently applied to certain of the cantaloupes.
Cantaloupes or Muskmelons.—It is a matter of choice whether the green-fleshed or red-fleshed sorts are grown; or whether the variety be large or small. The sorts covered with strongly webbed or netted markings are in high favor for shipping to distant points, as they carry well. Flavor is in part at least a matter of temperature and sunshine. Cantaloupes may be nicely ripened by removing them from the vines and storing in dry, warm rooms.