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place, neither too hot nor too cold, and free from any dry scents, good or ill.
Observe also, to gather them seasonably, when they are neither too ripe nor too green: which you may know by their Yellowish Colour, and by their Taile, commonly splitting, and their Smel. A Melon ordinarily requireth one day from the time of its being smitten, to that of its being gather'd. I call the time of its being smitten, when it begins to shew its being ripe by a little Yellowness, appearing in some part or other of it. This will oblige you, (as I also admonished in my former) to walk through the Melon-garden 2. or 3. times a day, mornings, at noon, and in the evening.
A Melon, that ripens too fast, is never good, such a ripeness not being a good one, but proceeding from the poorness or sickness of the foot, which maketh it thus turn suddenly.
The Melon mutt be full, without any vacuity, which, you know, is discern'd by knocking upon it. And the meat must be dry, no water running out; only a little dew is to appear, issuing out of the Pulp; which must be of a very Vermilion Colour.
Trouble not your self to have big Melons, but good ones. Those who covet great Melons, may have their desires either by sowing Seeds of the great kinds, or by much watering others; Which watering is a thing, wherein great care and discretion is to be used. As I have hitherto kept my Glasses over my Melons, yet so that within this month they are raised from the ground to the height of 4. inches, supported by smal forks; so I seldom water them, and but little at a time; which is once every Week. In short, you must judge of the necessity of watering by the Vigour, which is required in the foot and leaves, without which the fruit cannot be good for want of good nourishment.
