Melon

Melon

Origin & History

Melon originated in East Bloomfield, Ontario County, New York, in the old seedling orchard of Heman Chapin. This orchard was planted about 1800 with seedling trees grown from seed brought to East Bloomfield from Connecticut (Beach). Melon was introduced to the trade by Ellwanger and Barry about 1845. It has been pretty widely disseminated but in no portion of New York State was it grown extensively. By the early twentieth century it was seldom offered by nurserymen and seldom planted (Beach).

Tree

Tree medium in size, moderately vigorous, with an upright, somewhat spreading or roundish form. Warder describes it as spreading and round-headed. Downing notes rather slow growth while young but a good bearer. Beach reports it is an unsatisfactory grower in the nursery and makes but a moderately vigorous growth in the orchard, particularly when grown on its own body; on this account it is advisable to top-work Melon upon some stock that is healthier and more vigorous, such as Golden Russet, Roxbury, Northern Spy, Baldwin, or Rhode Island Greening. The tree naturally develops a rather dense top and particular care is required in pruning to keep it sufficiently open.

Twigs medium to long, erect or spreading, slender to moderately stout. Bark reddish-brown, lightly mottled with scarf-skin, pubescent. Downing describes the young shoots as dull grayish reddish-brown. Lenticels numerous, usually small, round. Buds medium, plump, acute, somewhat pubescent. Leaves rather large, often rather broad.

The tree appears to be fully as hardy and productive as Tompkins King or perhaps more so, and after it attains mature bearing age it is often reliably productive, yielding good crops biennially or in some cases annually (Beach). In portions of Eastern New York it is reported as being especially susceptible to the attacks of the apple maggot or railroad worm (Rhagoletis pomonella Walsh). In some localities the foliage and fruit are both quite subject to the attacks of the apple-scab fungus, and the tree is apt to be injured by canker on the limbs and on the body (Beach).

Fruit

Size. Somewhat variable; usually above medium to large. Warder says large; Downing says medium or above.

Form. Roundish oblate to roundish conic, sometimes inclined to oblate conic, often more or less elliptical and obscurely ribbed, usually symmetrical. Warder describes it as oblate, somewhat conical, angular. Downing notes obscure ribs towards the apex.

Stem. Short to medium, slender.

Cavity. Acute to acuminate, deep, narrow to moderately wide, often russeted and sometimes with outspreading russet rays (Beach). Warder describes it as deep, acute, wavy, with green and brown coloring. Downing says large, deep, regular, often considerably russeted.

Calyx. Small to above medium, closed or partly open. Segments narrow, acuminate (Beach). Downing describes the calyx as partially closed with segments medium, erect, sometimes a little recurved. Warder says the eye is medium, open.

Basin. Rather small, shallow to moderately deep, narrow to medium in width, rather abrupt, often somewhat furrowed and wrinkled (Beach). Downing describes it as rather abrupt, slightly corrugated. Warder says wide and of medium depth.

Skin. Pretty smooth, pale yellow or greenish-yellow and when well colored nearly overspread with rather light, bright red striped and splashed with carmine. Warder describes the surface as smooth, waxen yellow, nearly covered with marbled and mixed scarlet, striped distinctly with a darker shade. Downing says pale yellow, nearly covered with bright crimson, splashed, striped, and mottled with carmine, with some traces of russet. Dots small, pale yellow or russet, not conspicuous (Beach); Downing notes the fruit is moderately sprinkled with light and brown dots; Warder says dots are minute. Prevailing effect red mingled with yellow.

Calyx Tube. Rather small, cone-shaped varying to short funnel-form with fleshy pistil point projecting into the base. Stamens median to marginal (Beach).

Core & Seeds. Core medium to small, axile; cells symmetrical, closed; core lines clasping (Beach). Warder describes the core as regular, heart-shaped, wide, partially open, clasping. Downing simply says core small. Carpels broadly roundish or elliptical, sometimes slightly tufted, but slightly emarginate if at all (Beach). Seeds below medium to rather large, plump, moderately wide, often irregular or angular, very dark brown, sometimes tufted (Beach). Warder says seeds are numerous, medium, angular.

Flesh & Flavor. White, slightly tinged with yellow (Beach), moderately firm, rather fine-grained, crisp, very tender, juicy, sprightly, somewhat aromatic, pleasantly subacid. Warder describes the flesh as yellow, tender, fine-grained, juicy, with a flavor that is acid, sub-acid, aromatic, and rich. Downing says the flesh is white, very tender, juicy, refreshing, with a lively vinous subacid flavor. Downing considers it "one of the best and most valuable sorts for the dessert; a little too tender for shipping long distances." Quality rated Best by Downing; very good by Beach; almost best by Warder.

Season & Uses

October to midwinter. Warder gives November to January; Downing extends the season to November through March. Beach notes that if kept later than January in ordinary storage it soon loses in flavor and quality. Recommended for table, market, and kitchen use (Warder). Downing emphasizes its value as a dessert apple but cautions it is a little too tender for shipping long distances. Beach reports that some fruit growers find it profitable but more often it has proved an unsatisfactory variety in the commercial orchard; under favorable conditions the fruit develops good size and good color and is smooth and decidedly attractive, but in many cases there is a rather high percentage of loss from undersized, poorly colored, or otherwise imperfect fruit.