Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/78

 Spanish. It is round, very dark green, having a very thin rind, with a bright red flesh, and black seeds. It does not grow so large as some others, but is more rich and sugary in flavor, and commands a better price. It was introduced to this country about eighteen years ago. The seed of the first that I saw, was brought from Portugal, by a supercargo of one of the ships of the late Henry Pratt, Esq., of Lemon Hill, who freely distributed the seeds to his friends.

.—They require a light, sandy soil, not over rich. Plant them in hills as directed for Melons, giving them more room, as their vines extend much further. The seeds should be two years old before planting. If they are wanted of a large size, three or four fruit from each plant will be sufficient, and when one fruit only is taken, they will grow to from twenty to thirty pounds weight each. It will injure the flavor of the fruit if they are grown near to other varieties of the Melon.

are several varieties of Mint, but the one under consideration is commonly known as Green Mint, or Spear Mint, from its long-pointed leaves. In its green state, it is used in sauces, salads, and frequently in soups. When dried, and taken as a tea, it is very efficacious in stomach complaints, far surpassing any alcoholic preparation.

.—It is a perennial plant, and propagated by parting the roots in Spring. It will grow in any kind of soil where moisture abounds, and if in a sheltered spot, will come forward more early for use. If required to be cultivated extensively, draw drills two inches deep, and one foot apart, drop therein small pieces of the root, six inches apart; cover them with the