A handsome egg-shaped fruit, five inches long by four inches broad: when unripe, of a very deep-green; but, in maturity, acquiring a fine, even, light-green, regularly netted surface, which, on the exposed side, becomes rather yellow. The flesh is pale-greenish white, tender and delicate, full of a highly perfumed, pleasant, sweet juice; the rind is very thin; the seeds are unusually large.
It is a variety of much excellence, a great bearer, and one of the hardiest of the Persian melons.
Green Valencia. M'Int.
A winter sort. Although not rich in flavor, it is firm, saccharine, and juicy; and upon the whole, if fully ripened, a more desirable melon than many of the summer varieties.
Ispahan. Trans.
Sweet Ispahan.
This has been pronounced "the most delicious of all melons." The fruit is egg-shaped, varying in length from eight to twelve inches, and weighing from six to eight pounds; skin nearly smooth, of a deep sulphur-yellow; flesh nearly white, extending about half way to its centre, crisp, sugary, and very rich.
It is a variety of much excellence, but is fully perfected only in favorable seasons.
Melon of Keiseng. Loud.
A beautiful egg-shaped fruit, eight inches long, five inches wide in the middle, six inches wide at the lower extremity; very regularly and handsomely formed. Color pale lemon-yellow; flesh from an inch and a half to two inches and a quarter thick, nearly white, flowing copiously with juice, extremely delicate, sweet, and high flavored, very similar in texture to a well-ripened Beurré pear; rind thin, but so firm that all the fleshy part of the fruit may be eaten.