Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-08-08

proper, the large, oblate spheroid col
orcd between olive green and ochrc. deep
creased and covered with its intricate
tracing of coarse netting" which we of
the craving hair recall so lovingly. seems
to have disappeared from our gardens
and markets. One never sees them any
more whether the search be made in tho
most exclusive motcls. the highest priced
restaurants or most luxuriously provided
private tables. Have they Joined the
great aux the dodo and the glasticutus in
extinction. or are there still a few refu-
gees nesting under the tall grasses Of
some Arcandian farm?
IT IL to be hoped 50, for never were
sweeter. more luscious and satisfying
melons than those whose size made one
sufficient for the requirements of the or
binary small family
IN SELECTING MELONS.
In selecting watermelons the first test
is weight ripe watermelon is heavy.
Another test is to lay the melon on its
I back. with the white part pand scratch
the skin OF the lightost part with the
finger nail IF it seems tender while the
melon remains firm. hardly yielding 20
the pressure Of the finger or indenturo
by the nail it is probably good. Still
another test is to drive a nail in the side
Of the melon that has lain on the ground
! If it goes In easily, the melon is ripe
The test OF canteloupe Is said to hc
in breaking little piece from the stem
| end with the thumb nail. IF It smells
| spicy when broken, it is probably good.
FOOD AND MEDICINAL VALUE OF
MELONS.
| In food value the cantelOupe outranks
| the watermelon, though neither are val
| ued SO much for their protein or energy
| giving qualities as for the refreshmcn
| they afford. Cnripe melons Of either kind
| produce unpleasant colicky symptoms. hui
when ripe the watermelon particularly Is
| considered excellent for the liver; kid
ncys and bladder. Among peasants o
! Russia and Turkey the frcsher wato
melon Juice is held in high repnte 70
dropsical affections and intestine
| catarrh.
TO SERVE MELONS SIMPLY.
For most people the simplest way o
|
should be well chilled. try the Mexican
way OF cooling, by evaporation Wra,
the watermelon in a piece OF carpet or
heavy bag that Is dripping wet and stan,
it in a current Of air. In a short time til.
melon will be delightfully."- chilled. A GU
! rious way of cooling watermelons fresl
! plucked from the vines is that used amonl
the negroes of the South and the peasants
in Turkey. AS soon as pulled the meloi
IS split in half and laid directly in tn,
sun. This method cannot be employe,
after the melon has been gathered 70
some time. In serving watermelon spe
cialy nice way is to split in halves length
wise, then with a large tablespoon and
rotary motion scoop out cones Of the soil,
red pulp. Arrange these on low glas
or silver dish with a setting Of grape o
other green leaves, and you have a pic
ture along with these most delectabl
morse-. Al some OF the large hotel
these melons forms are sprinkled with SUI
gar or maraschino; but to ordinary pal
ates this seems like sacrllege.
To serve canteloupes simply chill thor
oughly. then cut in halves and remove tn
seeds. taking Care not to scrap' out tn
delicate pulp nearest the seeds, as this
the most spicy portion Of the fruit. Plac
the halves on a bed Of cracked Ice. bu
never, never serve In the hollow of tn
melon. as is sometimes done for TIL
destroys the dinstinctive flavor of tn
fruit. In the old days, when every fam
lily had its moss covered spring house tn
ideal way It chilling melons was to ia
them on the fiat stones with cold spark
Ing water trickling near them; but fey
indeed are the families thus favored /
these days of modern "cOnveniences.
Tastes vary as to what Is the best &C
compartment for the canteloupc. Som
like a sprnklng of salt to bring out N
favor. Others, a pOwdering Of sugar
while still others call for iuiiciou
blending of salt, pepper and ginger. Jus
n suspicion Of each-no more. 1.emo
juice and other navorings are often en-
ployed by those on the lookout for some
thing novel.