The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1891-08-03
TO CHI DOSE MELONS
4 Few Words of Advice to Aid
in Selecting AMI Preparing
Them.
How to Choose Melons.

Melons of the more common kinds
known as watermelons, are, among
the people of our latitude, classed as
Injuries. Cool, su cculent. high
favored and delicious to the taste,
they are, il not used to excess, a
wholesome fruit. In the hot regions
of the world usage and a~daptability
with their circumstances have made
them necessaries, and we learn from
DIR. Livingstone, Prof. Drummond
and Stanley Africanus that in the
e auatorial regions of the dark contl-
n ent whole villages are occupied with
their cultivation, and that with ban-
anas they are used by the natives as
their comtnonest food. To the Egyp-
tian the watermelon is said to be both
meat and drink And so, but to a
less extent. are they used in large sec
tions OF Asia. In France their cul-
ture, as adapted to the higher grades
of civilization and to a people OF dill
ferent habit, is thoroughly under
stood. They are there prepared IN
various ways, a melon sauce being
frequently served with boiled meats.
The melon of any species readily
parts with its most desira-
bile qualities; the older 1t Is
or the longer it stands AFTER
being prepared for use, the more It's
sweetness and flavor is lost. A real
gourmet, whether he be a Partisan or
q Georgia darkie, will not touch a
m elon that has stood for twenty-iour
Il ours. The negro possibly exempil-
wing the instincts of his ancestors on
: he banks of the Congo, will thrust
his laws into the pulp OF the broken
melon and secure the sweets with ami
mal-like avidity; while the refined
epicure wants it with his palate fresh
and sensitive, and, for the same
reason, will take it before soup.
Muskmelons grown in this locality
are o difficult to get, and these may
be served shortly after they are taken
from the vine. They should be Kept
on ice before they are served, but not
too long, else they lose their flavor,
and In no instance should they be
filled with ice. Nothing except age
and decay so robs them OF their per
lection. The same rules hold as to
the ~cantalope, regarded by many as
the finest variety OF the family. But
this is only a matter of taste. Either
of them may be served as a dessert,
seasoned with sugar, ginger or salt
and pepper. A perfectly fine melon
is full without any vacuity. This can
be determined by tapping 1t on the
rind. In choosing a muskmelon or
cantalope, observe that the networK
of the skin is rough. When cut open
the skin should be slightly moist, not
watery. The smallest ones have the
finest flavor.
The use OF the melon, as a prepared
fruit. is undoubtedly becoming more
l., - .,ocorvad afofn fhaU ara
recognized as one of the most agree
able sweetmeats, and some cooks have
most i~ngeniously succeeded in making
them into stews and f~ritters. But
without much trouble a very palat-
able salad may be made of insipid
melons, unfit for dessert. Cut the
edible parts into small slices and serve
with French dressing. The juice OF
the watermelon, properly extracted,
is frequently prescribed in cases OF
Fever. The juice can be extracted
readily by puncturing the rind-not
cutting the melon into slices. The
iuice is likewise US ed as a cosmetic,
nd gives a pleasant suppleness to the
kin, 1t also enters into the compost
zion of some of the finest French
nomades. With the season of sun
Pstrokes at hand the following recipe
srom the pen of the late DIR. Parkes,
an eminent English physician, may
prove q blessing to workingmen-es-
pecially TO those who must bear the
heat and burden of the day in mill or
harvest field. 1t is said by those who
have tried this drink that they could
accomplish more work than when
using beer. and were physically in
better condition albany Telegram.