scarlet, and solid quite to the centre; seeds pale russet-brown, but
often of greater depth of color in perfectly matured specimens of fruit.

A popular and extensively cultivated variety, quite hardy, productive,
and of good quality. "For many years, it was universally conceded to be
the best market sort cultivated in the Middle States, but of late has
lost some of the properties that recommended it so highly to favor. This
deterioration has probably been owing to the influence of pollen from
inferior kinds grown in its vicinity."

ODELL'S LARGE WHITE. _W. D. Brinckle._

Size very large, sometimes weighing sixty pounds; form round; skin gray,
with fine green network spread over its uneven surface; rind nearly
three-fourths of an inch in thickness; seeds large, grayish-black, and
not numerous; flesh pale-red; flavor fine; quality very good.
Productiveness said to exceed that of most other kinds.

This remarkably large melon originated with a negro man on the property
of Col. A. G. Sumner, of South Carolina. Its large size, and
long-keeping quality after being separated from the vine, will recommend
the variety, especially for the market.

ORANGE.

Form oval, of medium size; skin pale-green, marbled with shades of
deeper green; rind half an inch in depth, or of medium thickness; flesh
red, not fine-grained, but tender, sweet, and of good quality. When in
its mature state, the rind separates readily from the flesh, in the
manner of the peel from the flesh of an orange.

When first introduced, the variety was considered one of the best
quality; but it appears to have in some degree deteriorated, and now
compares unfavorably with many other sorts.

PIE-MELON.

California Pie-melon.

Plant running,--the foliage and general habit resembling the Common
Water-melon, but yet distinguishable by its larger size, more hairy
stem, and its more stocky and vigorous character; fruit oblong, very
large, measuring sixteen inches and upwards in length, and from eight to
ten inches in diameter; skin yellowish-green, often marbled with
different shades of light-green or pea-green; flesh white, succulent,
somewhat tender, but very unpalatable, or with a squash-like flavor, in
its crude state. As intimated by the name, it is used only for culinary
purposes.

This melon should be cooked as follows: After removing the rind, cut the
flesh into pieces of convenient size, and stew until soft and pulpy.
Lemon-juice, sugar, and