The best kind, called the Cantaloupe, from the name of a place near Rome where it was first cultivated in Europe, is a native of Armenia, where it grows so plentifully that a horse-load may be bought for a crown.

In fact, one of the first and abiding impressions of Bordeaux is that it is a great place for things to eatoysters from Marennes, lobsters and langoustes, pears big as cantaloupes, pomegranates, mushroomsthe little ones and the big cepes of Bordeauxyellow dates just up from Tunis.

The sailor shrewdly suspected that all this physical misery was the sad finale of an absurd, happy-go-lucky and childish dietary,sweets serving as the basis of nutrition, great heavy rice dishes as a daily course, watermelons and cantaloupes filling in the space between meals, topped with ices served in enormous glasses and sending out a perfume of honeyed snow.

In the summer, water melons, musk melons, nutmeg melons, and Cantaloupes may be seen in large heaps in the market, or in carts or wagons, at 6-1/4 to 25 and 50 cts.

Ice-cream in cantaloupes with a chocolate mouse nibbling at the rind followed, to be eaten with those most delicious of all cookieshome-made "hermits.

At breakfast I had cantaloupe, liberally sprinkled with salt.

In summer he went to the Imperial Valley where he picked and packed cantaloupes.

THE MELON.This is the generic name for all the members of the gourd tribe known as cantaloupes, muskmelons, and watermelons.

The rough skin of the cantaloupe should be thoroughly scrubbed with a vegetable brush, then rinsed and wiped, after which bury the melon in broken ice till serving time; divide into eighths or sixteenths, remove the seeds, reconstruct the melon, and serve surrounded with ice, on a folded napkin, or arranged on a bed of grape leaves.

When cold seal. PICKLED CANTALOUPE OR MUSKMELONS Take fine, ripe melons, pare, take out the seeds and wash, cut into slices about three inches long and two inches wide, lay them in a stone jar and cover with vinegar for twenty-four hours or longer.

Allow three pounds and 1/2 of white sugar to a dozen small cantaloupes, three ounces of stick cinnamon, one ounce of cloves (remove the soft heads) and two ounces of allspice (whole spices).