How to Grow Melons - Three Articles
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How to Grow Melons - Three Articles - William Turner Turner
Watson
MELON-GROWING IN THE HOUSE
SOIL—RAISING YOUNG PLANTS
RIPE Melons are eagerly sought as a table luxury, whether grown on the farm or under glass, probably because there is no fruit more healthful to the human system. For two or three months of the year the markets are usually well supplied with the outdoor Melons. The earliest come from the South, while the Northern-grown fruit finishes up the season. Our Southern States have an ideal climate for the production of high-flavored Melons; Colorado also sends her full quota of Rocky Fords, which are grown better there than in any other State. A Rocky Ford grown in New York or New Jersey cannot compare with the Colorado product. This shows plainly enough that soil combined with climatic conditions has a wonderful effect on the make-up of the different fruits, in regard to quality, richness of flavor, etc. It is, however, not my intention to discuss outdoor Melon culture here, more important though it may be than my subject proper, the cultivation of Melons under glass.
In producing Melons artificially, there is the satisfaction of having them out of season, or when there are none in the market, at which time they will be all the more appreciated. In a private establishment with a house suitable for the purpose, ripe Melons may be had for Christmas. We have here an advantage over our brother gardeners across the Atlantic, in getting much more sunlight for our fruit, for Melons will not thrive without a fair amount of sun. They have been cultivated for centuries both in the open and under glass. We learn from early history that the Melon flourished and was abundant in Persia, growing on the plains of Ispahan, and it is said to have been of excellent finish and flavor—so much so as to attract the attention of the missionaries, who then brought the seed to Rome. It was introduced into France about 1495, and brought later to England. But here it was probably not grown with much success until glass houses came into vogue. From that time on, however, it has been improved to a wonderful degree, by careful selection and systematic cross-fertilization. Within my time even the varieties that were leaders some thirty years ago, such as Colston Basset, Victory of Bath, Gilbert’s Green Flesh, Beechwood, Bromham Hall, and a few others, equally well known then, have passed. As with most other fruit, here also the hybridizers have been steadily improving upon the