The Khedive's Country

by George Manville Fenn

The cultivation of the sweet melon is similar to that of its relative, but the fruit is finer in flavour and the plants not so prolific. Consequently the grower’s receipts are much smaller, a fair computation of the returns from an acre being from about thirty to forty pounds. There is another disadvantage, too, in the growth of this fruit. It must be consumed within some ten days after being fully ripe, whereas the sturdy water melon will keep good for over a month. In spite of the good qualities of the melon, its ease of growth, and the market requirements, nothing like sufficient are grown, the demand being supplied by the importation of large quantities from neighbouring countries.

This popular fruit is always looked upon as deliciously refreshing and fine in flavour, but it may be mentioned here how much climate has to do with the quality of the fruit. Some years ago a friend, after a prolonged stay in Egypt, presented the writer with a few seeds of the Egyptian melon. These were planted here in England and nursed up under glass with all the care that good gardening and watching could bestow. Everything was done to the exotic plants that a certain amount of experience in growing melons could supply, and a couple of them flourished exceedingly—under glass, be it remembered, in a heated house—blossomed, and bore several fine large green fruit, whose increase was watched and maturing waited for, but in vain.

Presumably there was a certain amount of fragrance and ripening, for the fruit changed colour and gave forth the familiar odour; but the anticipations of enjoying a delicious Egyptian melon were not fulfilled. A good ripe vegetable marrow would have put either of them to the blush.

Pumpkins, big and gourd-like in growth—pastiches, as they are commonly called—are most abundant in the early winter months, and are largely brought down the river from Upper Egypt in barges or feluccas with graceful lateen sails. They form a pleasant addition to the food of the poor, while in their growth, favoured as they are by a hot sun, rich soil, and a sufficiency of moisture, their increase is almost fabulous, and anyone of curious taste and plenty of patience, aided by a powerful magnifying glass, might in all probability be gratified by seeing the creeping growth of the watery vine and the steady swelling out of its heavy earth-supported fruit.

Another fruit upon our list is the pomegranate, of late years made familiar upon the barrows in the London streets, and looking when cut open something like an unwholesome blood orange that has aborted and taken to growing an enormous excess of pips embedded in jelly within a hardened peel.

In spite of the enterprise which has brought the fruit here, it seems hardly likely to bring the shippers much reward; but it is extensively grown in Egypt, is in great demand, and very profitable.

To continue with unfamiliar fruits, we may next name the great date palm, which may be looked upon as the most common tree to be found in Egypt, growing as it does all over both the upper and lower regions, as well as on the sandy shores of the Mediterranean Sea. No wonder that it is so largely planted, for its fruit is everywhere consumed by the people as a portion of their food.

The tree begins to bear five years after planting, and should take the record as a profitable friend of man, for under favourable conditions it will go on bearing for a hundred years or more, while a good tree will bear, on an average, over a hundredweight of fruit, which is disposed of amongst the people at the popular price of one penny per pound.

The fruit ripens in September, and where the trees are selected, are of the best variety and well attended to, the profits are very good, especially if they are planted in a garden, where their tuft of leaves, raised high upon their tall, smooth stems, throws so little shade that the ground beneath can be profitably planted with other crops, such as the ordinary domestic vegetables of our own country, haricot beans, peas, spinach, etc.

“The large, dark, red-skinned, hard date,” a friend writes from Cairo, “has long been plentiful, and forms one of the staple foods of the populace. But to-day—i.e., mid-October—the soft, small luscious date was served at table. This is a most delicious fruit. It tastes for all the world like caramel toffee, though of course much softer. These dates are wonderfully cheap. They do not, however, keep more than twelve hours after picking, and then begin to ferment and taste like beer. They are most plentiful, and there is, no doubt, much waste. I should think that a strong spirituous liquor could be distilled from them.”