The physiology of taste; Harder's book of practical American cookery by Harder Jules Arthur

Author:Harder, Jules Arthur. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Cooking, American, cbk
Publisher: San Francisco
Published: 1885-03-25T05:00:00+00:00

LARGE RIBBED NETTED.

No. 914.—The melon is large, oval, and strongly ribbed, and is hardy and productive when planted in good soil. The skin is thickly netted and yellow in color. The flesh is of a salmon-yellow color, remarkably thick and sweet, but is not finely grained.

NUTMEG.

No. 915.—The fruit is oval and regularly ribbed, and when fully ripened is very delicious, being ranked as one of the best kinds. The skin is of a pale green color, thickly netted, though somewhat thin. The flesh is light green, rich, sweet, juicy, and highly perfumed.

PINE APPLE.

No. 916.—This variety is small and nearly round, having ribs that are but faintly defined and at times not being noticeable. The skin is thin and of an olive-green color, being more or less netted. The flesh is green, juicy, sweet, and highly flavored. This kind is easily grown and is very productive.

skillman's eine netted.

No. 917.—This is one of the earliest sorts, somewhat re^sembling the pine apple. It is firm and almost round, being slightly flattened at the ends. The flesh is green, juicy, sugary, and excellent.

VICTORY OF BATH.

No. 918.—The fruit is egg shaped and faintly ribbed, being rounded at the blossom end, and slightly contracted toward the stem. The skin is thin and green, clouded with yellow, and sparsely covered with fine net marks. The flesh is green.

WHITE JAPAN.

No. 919.—This is a roundish, medium sized or small melon, which ripens early, is very desirable and quite productive. The skin is very thin and of a cream-white color, the flesh being remarkably sweet and finely fiavored.

MUSK MELON FOR RELISHES.

No. 920.—Musk melons, like all the difi'erent varieties of melons, are served as a relish, or for dessert. They should be kept in a

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