WATERMELON

‘The watermelon is indigenous to Africa and in its original home it is as highly appreciated by natives and wild beasts as it is by the diversified populations of the other parts of the world Which ‘it has conquered—elephants and lions, as well as a host of smaller creatures, joing at every opportunity in practical demonstrations of their enjoyment of its refreshing succulence! Up-to-date civilizations have most emphatically endorsed the verdict of the African forests and deserts. Many other melons with much more flavor are cultivated here in great numbers, and offered (generally) at moderate prices, but the watermelon distances them all in total harvest—despite the indictment that it po e es little more distinction than a crisp, highly colored flesh flavored with sweetened water! The southern states are, as a group, the clief commercial growers, supplemented by important crops in the central states and California. The numerous varieties differ considerably in coloring, shape, and quality, but le attention is paid to such matters than in almost anv other fruit. All that the average consumer desires is fair size and red (or pink) ripe flesh. Brittle flesh with few fibers is a mark of quality. A good average weight is from twenty to thirty pounds. For consumption in the neighborhood of their growth, the thin-rind varieties are especially desirable. For general market purposes the thick-rind types are preferable, as they stand transportation better. There are several kinds distinguished by their bright yellow flesh, the flavor and other characteristics being practically the same. The white inside of the vinds is in the West largely prepared as a sweet pickle, and Orientals esteem the seeds as a nut-like delicacy.