Muskmelon and Cantaloupe

The cantaloupe melon is certainly the finest and best; if good the fruit is a handsome orange-red, the sides very prominent and covered with a rough exterior coat. The muskmelon outside is green, covered with a rough gray rind, the inside of a green and yellow color. To serve either one or the other, set them in a cool place for at least twelve hours before using them, have them very cold and cut either in halves or slices, and lay them on top of a grape leaf or any other kind. Do not serve the side that laid on the ground. They are eaten plain, seasoned with salt and pepper, or else sugar.