The suggestions all of you posted pretty much covers what we do here. Check to see if the tendril nearest the stem is dead, AND the two tendrils directly left and right of the stem. Check the bottom of the melon for yellowness. Push on the melon a bit to hear it crack inside. This is hard to do but when you actually do hear it crack it is a sure sign. Thumping on the melon I found it to be mainly a sign of how crisp the melon is - how fresh. Not much of an indicator of when ripe, but if it is overripe. Another good thing to check ripeness AFTER the melon is picked is to check for syrup coming out of the stem. If you see this dark sticky substance oozing out, you have a real yummy one there! We have also found that certain varieties do not work well with the tendril technique. If you are having problems I'd just wait a week or so after the tendril dies and then pick the finicky watermelon. However, we have never gotten those hard to tell melons again just because of that. We stick to the best all around: Crimson Sweet! Wow, what a winner! As for musk melons we always look for the overall tan/ yellow color of the outer rind, the more corky it looks the better, and how easy it is for the stem to be pulled off.

Re: RHBC I am from the home town of Jenny Lind in Sweden originally. She is a National Treasure for us there. Many things have been named after her. But we heard nothing of this Jenny Lind or Golden Jenny Mellon. Then I found that there are these melons in Austria and Germany even today. But then, they are further south of our Nordic country climate. The singer of this recording that you suppose is of our Jenny Lind (actually is by Elizabeth Soderstrom) and can not be Jenny's voice. Only Elizabeth singing songs Jenny either wrote or sang herself. Elizabeth was also a Swedish singer and did record an album of Jenny Lind songs. Even in Jenny's home town there is no evidence that she ever recorded anything at any time in her life. These are just sagas or fairy tales. After her last child was born she did not appear in public. Even in Switzerland where she had bought her parent's a home to retire in after her tour of America. They were the only ones she would sing for (and of course her children after that around 1865 or so). Even this Victor Talking Machine Ad you speak of here, demonstrates that Edison never contested Jenny Lind having never been recorded singing or talking. Otherwise he would have informed his competitor Victor of this error. The Ad pictured Jenny Lind singing with two violins in the World Renown Castle Gardens. This was to emphasize that if she had been born later, her great voice would not have been lost for all time. This NYC location is where 30-40,000 people gathered for the event of the century. Where they were even selling row boat seats outside for $25 each in 1850 for what would be called Jenny Lind Mania and wasn't even accorded the Beatles American arrival over a 100yrs later. Even so, after her parents died, she wouldn't even sing for her own children or her grandchildren. She was a very proud lady, that also suffered greatly from stage fright and dare not attempt to sing after she reached a certain age. Just stage fright alone might bring upon her and embarrass her. None of the great Coloratura Prima Donna's ever sang past 40 to 50yrs of age anyway. That's when they begin to lose their high notes past 40yrs old. Amazingly only the late great Norwegian Coloratura Soprano, Eide Norena ever recorded the Norwegian Echo Song (Kom Kjyra), that Jenny so loved to sing along with other Traditional Nordic songs. http://www.youtube.com/watch?v=qLoWmUagivs Like Lullabies, Ballads and Kulnings (the word we use for maiden cow calling in spring), with some of the high pitched tones you'll heard in this song. For the echo part of the song the singer tightens their throat forcing the voice into a chamber adjacent to the back of the larynx of some females. It's a form of throat singing actually or ventriloquism. In this recording Eide also demonstrates voice "Shake" (one of the many vocal techniques Jenny also used and taught as a teaching Master). Although Eide was an amazing singer, she was not capable of the quality of voice, Kulning and Shake (nor the vocal agility of high notes) that Jenny was. Though both Eide and Elizabeth did master the masked (hidden) breathing techniques that those listening to Jenny Lind took for granted. The Shake was a technique of rapidly Kulning (singing at the front of mouth-head tones loudly for cows to hear far far away) and Echo sounding (throat singing) the lower note alternately like a Nightingale (that could also be heard as if far away). Extremely difficult to do properly and not recorded in any way since Eide. There is a recording of an American Opera singer performing Norwegian Echo song at one of the many Jenny Lind Gala events over the last over 150 years. But I'm afraid "Shake" and many other vocal techniques Jenny had mastered are now lost, never to be heard again. Her name is Elizabeth Parcells singing it here in the 1970's Live (in Jenny's English Translation version of this Kulning); http://beemp3.com/download.php?file=2365390&song=Norwegian+Echo+Song+tradiational+folk+song Swedish folklore or sagas speak often of some magical powers in the high notes of the female voice to communicate with wildlife. That in every girl or maiden hides a Nightingale waiting for May Day to sing of her yearnings for warm summer days. There are tales of Jenny at a very young age mastering the call of the Nightingale. This is what she patterned her voice "Shake" technique after. Ultimately this is why she became known as the Swedish Nightingale even as a young child. Even her great great grandchildren know nothing of any recording ever being produced. Sorry! Here is a link that might be useful: Elizabeth Parcells singing Norwegian Echo Song

The real Jenny Lind, as with all other melons, may have variable size depending on the growing conditions. Here's a description from an SSE member who also got seeds of it from Pinetree: 75 days, green flesh melon with a small turban on the end, 2-4 #, sweet mild flavor. Other SSE members say turban on the end and I think that's what you mean by knob, and size about 2#. One member has a separate listing for one with no turban. Skin should be netted, not ribbed. When I grew it it was netted, had a distinct turban, and various fruits ranged between 1-2#. I didn't think the taste was anything special. I think this variety became well known simply b/c it was rediscovered. This has not been that great of a melon year in the NE, so I'm not that surprised with the small size of your fruits. Weather can also influence fruit genetic traits. Carolyn

This is a difficult thing for the home gardener to determine no matter what melon it is. Even specific types will vary depending on what variety it is. The best way to determine maturity of an entire field is to randomly select melons from across the field and use a hand refractometer to measure the sweetness of the melon. Soluble sugars should be 10% or more near the center of the melon. Since most home gardeners probably aren't going to go so far as to aquire that equipment, here are some tips: All "melons" are Cucurbits (Cucurbitaceae). The cucurbit family includes species such as the gourd, watermelons, cantaloupes, squash and pumpkins. Melons like cucumbers require ample moisture for the growth and fruit setting. During the fruiting ripening stage, however, too much water will diminish the flavor of the melons. 1. When harvesting, make sure that the melon is cut from the vine instead of pulled. Pulling creates a cracking wound that pathogens can enter and quickly destroy the quality of the fruit, not to mention ruining the appearance of the fruit. Leave the stems on the melon for as long as possible, and treat for stem end rot after picking. 2. Don't harvest your melons until they are fully ripe. Melons will get softer after they are picked from the vine but they will never get sweeter. 3. Most people tap on the fruit and listen for a dull thump. If you grow many of them, this is an art form. Muskmelons: Varieties with netted skin such as the muskmelon and Galia types are easy to tell when they are ripe because the fruit pulls off easily or "slips" from the vine. They should be harvested at full "slip" when the ground color under the net starts to turn yellowish. Eating maturity follows in 1 to 3 days and best flavor is obtained if melons are held near 70 degrees F. for this final ripening. If muskmelons are to be held longer, 50 degrees to 55 degrees F. is best. Varieties with smooth, harder skins such as honeydews or casabas do not slip and must be cut from the vine. The skins of these varieties actually feel hairy when the fruit is not ripe. As the fruit matures, the skins become smooth and slippery and some varieties change color. When the fruit is fully ripe, the skins change again to have a waxy feel. In addition, the blossom end should have a ripe, fruity smell. Smell the fruit. Both cantaloupes and honeydew have a strong sweet smell, which is especially evident when the melon is at room temperature. Listen: Honeydew will rattle from loose seeds when ripe. Cantaloupes are unreliable rattlers and this doesn't work on them. Thump it. Knock on it as if it were a door a couple of times or slap it. A deep and thick dense sound is good a hollow sound can mean insufficient moisture. If ripe, it will resonate with a hollow thump. Watermelons: It is extremely difficult to tell if a watermelon is ripe by just looking; it must be examined. Watermelons will not continue to ripen after harvest. Hold the harvested fruits at 50 degrees to 60 degrees F. Here are indications you can look for: 1. Thump it. If the watermelon sounds hollow (if you hear a dull thump/thud), the melon is usually ripe. This is difficult for less-gifted ears. The unripe melon will have a tighter, metallic ringing or hollow sound. This technique is not perfect however, because the dull sound you hear doesn't indicate if the melon is overripe. 2. Use the criteria of approximate size for variety, 3. Ceasing of growth. 4. Look at the color on the top. The watermelon is ripe when there is little contrast between the stripes. Another indication is when the surface color of the fruit turns dull. 5. Look for the spot where the melon rested on the ground; a yellow-white, yellow or a cream-yellow color spot suggests ripeness and a white or pale green spot indicates immaturity. A green watermelon will have a white bottom; a ripe melon will have a cream- or yellow-colored bottom. Those fruit that show a change of color from green or olive-grey to yellowish brown should be considered ready to harvest. Also look for a breakup of green bands at the blossom end of the fruit. For best quality, walk the patch daily. 6. The rind at the soil spot should toughen and resist denting with a fingernail when the melon is ripe. Scratch the surface of the rind with your thumbnail. If the outer layer slips back with little resistance, showing a green-white color under the rind, the watermelon is ripe. Feel for development of ribbed indentations that can be felt with finger tips. It should be firm but not a rock. If soft or soft spots it's too far gone. Sponginess is bad. 7. Press on it. If the watermelon sounds like it gives a little, it's ripe. (This method can also ruin the quality of the fruit.) 8. Check the tendril. If the tendril is green, you should wait to pick the melon. Harvest when the curled tendril near the stem, the "pigtail" or tendril closest to the melon on the vine begins to shrivel and dry up. If it dries while the leaves and rest of the vine looks good, the melon should be ripe. 9. Harvest when a small crack appears in the stem just above the melon indicating the melon is ripe. If it's half-dead, it could mean that the watermelon is nearly ripe or ripe. If the tendril is fully dead, it could mean that anthracnose or some other fungus killed the melon, or that it's ripe or overripe. The drying of the stem tendril nearest the attachment point and green color tone are also indicators of ripeness. Sign vary with cultivars. 10. Count the number of days from anthesis (flowering) or the number of days from planting. This works pretty well if you know the variety of watermelon and how many days it's supposed to take for that variety to ripen under normal temperature and fertilizer regimes. 11. The slipping of the stem from the melon with slight finger pressure is an excellent indicator of melon ripeness in the field. Hold a melon up to your ear, if you can feel it squeeze and hear a slight mush instead of a crack it is ripe. 7 Check the size. It's not necessarily true that when a watermelon is big enough, it's ready; but under good conditions, it should be normal size. If it's not, you're probably too anxious. 8 Crack a few. You've got a whole field of watermelons, and you can practice a little, right? 9 Is the vine dead or dying? Well, the watermelon is not going to get any riper, so you might as well pick it 10. Rely on your nose, and look for a melon with the strongest fragrance, for this will most likely be the best tasting. Breath deeply and follow your nose to the sweet ripe melon. Sniff the aromatic one out. Next, look for a melon that is heavy for its size, because if you have two melons of equal size, the heavier one is almost assuredly the riper and better tasting melon. Smell is something you learn with experience. 11. Still confused? Guess. All indicators will not always work. Take your best shot and go with it. Specific Melons: Ambrosia Melon - This netted muskmelon is very similar to the American cantaloupe. The flesh is a deep orange and has a more intense flavor. The scent of the melon, when ripe, is very strong and appealing. American Cantaloupe - The melons commonly called cantaloupe in the States are actually not technically cantaloupes, although they are a very similar member of the muskmelon family. True cantaloupes are natives of Italy and are only found in Europe. The skin of the American cantaloupe is beige with a grey toned netting flesh is very sweet and pale orange. Ripe "cantaloupes" should be heavy for their size, be very fragrant, and be slightly soft at the blossom end. The skin should be uniform with no soft spots or bruises and the netting should be fairly well defined. "Cantaloupes" really absorb flavors from other foods and should not be stored in close contact with strong smelling foods for any length of time. When most recipes call for cantaloupe this is the melon they are referring to and they are really interchangeable with the "true" cantaloupe in recipes. Butterscotch Melons - These buttery rich melons are becoming increasing popular at local farmers markets and specialty grocery stores around the country. These small melons have a pale green skin and a two-toned green and orange flesh. The green flesh nearest the rind is edible, and very sweet. Many people think the flesh tastes like butterscotch candy, which is where the name comes from. Ripe melons are paler in color with a sweet sugary aroma. Cantaloupe - Although similar to what most Americans call cantaloupes, true cantaloupes are only found in Europe and are not exported. The skin is beige with a grey toned netting flesh is very sweet and pale orange. Ripe cantaloupes should be heavy for their size, be very fragrant, and be slightly soft at the blossom end. The skin should be uniform with no soft spots or bruises and the netting should be fairly well defined. Cantaloupes are unripe when the skin beneath the textured 'web' is green and ripe when orange or golden. Casaba Melon - The casaba melon is a large melon with a thick-ridged yellow skin. The flesh is wonderfully mild and juicy in flavor, and has a very creamy vanilla-orange color. They are usually available in the mid to late fall. The easiest way to choose a ripe casaba is to look for a slightly soft blossom end. Leave the casaba melon on the vine until the blossom end softens and rind turns yellow. Harvest when the skin is slightly golden and the flesh is white. Charentais Melons - Charentais melons, also called French or French Breakfast Melons are considered by many to be the most divine and flavorful melons in the world. Increasingly popular and quite expensive, they are showing up in markets all over the States. The skin is a grayish yellow-green color and the flesh is very sweet and pale orange. The melons are typically the size of large grapefruits and weight about two pounds. When ripe, Charentais have a wonderfully complex and full bodied aroma with flowery overtones. The skin also loses the grey cast to the skin for a warmer yellow color. Cranshaw Melon - The cranshaw, or crenshaw melon as it is sometimes spelled, is a very popular and flavorful melon well known for its wonderful aroma and flavor. Available from mid-summer to mid-fall, cranshaws are large oval shaped melons with a yellow-green ridged skin. The flesh is a vibrant orange-pink that has a seductive flavor and scent. Ripe cranshaws are easy to pick out as they are perhaps the most fragrant of melons when they are ripe. Harvest when the blossom end begins to soften and the skin is golden yellow and green. It is ripe when the dark-green skin develops yellow streaks.The flesh should be a golden pink. Emerald Jewel - These "gift melons" imported from Japan are the latest trend in flavorful attractive melons. They are typically 3-4 pounds in size and have a netted brown and green skin. The flesh is a bright white and very sweet and juicy. Emerald Pearl - Another "gift melon" imported from Japan, these melons are my personal favorite. They are typically 3-4 pounds in size and have a netted green skin. The flesh is very sweet and green with a delightful crispness that almost borders on crunchy. Galia Melons - These delightful honeydew melons are oftentimes labeled as Mediterranean, Passport, Israeli, or Middle Eastern melons are actually a group of melons that are very similar. They all have a golden-green netted exterior and pale green flesh. They have a wonderful aroma and sweet and juicy flavor. Generally Galia melons are riper when they have a lighter, yellow skin and a very strong sweet aroma. Honeydew Melon - One of the most popular varieties of melon, the honeydew melon is available all year round in most markets, although they are at their peak ripeness in the late summer. The melons are large, round, and should be heavy for their size. Honeydews have an exceptionally smooth pale yellow-green skin and succulent pale green flesh. A beige honeydew with distinct green veins reveals immaturity. The best way to tell when honeydew melons are perfectly ripe is to feel the melons. Ripe melons have some very fine veining that you can only detect by touch. The melon should not be soft or scarred in any areas and should be somewhat fragrant. Harvest when the blossom end softens and the stem end is slightly springy and the skin begins to take on a creamy yellow/cream appearance. Pale yellow with bright lemon-colored areas suggests it matured on the vine. Juan Canary Melons: Juan Canary or canary melons are widely available across the United States during the summer months in major grocery stores. The bright yellow football shaped melons are very distinctive and the cream colored flesh is widely used in salads and desserts. Ripe melons should be very firm, heavy for their size, and slightly fragrant. Muskmelons: Harvest when firm, well netted, well formed and at 'full slip'. Full slip is when the melon separates from the stem with a slight pressure from the finger. Another indicator of ripening is the skin taking on a slightly yellow appearance under the netting. Orange-Flesh Honeydew Melon - Growing increasingly popular, the orange-fleshed honeydew (also marketed as the Temptation Melon) is like a cantaloupe with the size and shape of a honeydew. The melons are large, round, and should be heavy for their size. They have an exceptionally smooth white skin and succulent orange flesh that is very similar to cantaloupe, with a bit more delicate honeydew-like flavor. The best way to tell when orange-flesh honeydew melons are perfectly ripe is to look at the skin. Ripe orange-flesh melons turn a pale orange shade when ripe. Persian Melon - This netted skinned muskmelon has a beautiful green skin and pinky orange flesh. They are very sweet and are slightly larger than the American Cantaloupe. Ripe Persian melons are noticeably heavier than their unripe counterparts and store very well in the refrigerator for up to a week until you are ready to use them. Harvest when the skin begins to turn a mauve color under the net, the blossom ends begins to soften and the flesh has a tinge of orange. Santa Claus Melon - Also called Christmas melon or December melon, the Santa Claus melon is a very popular melon during the winter when it comes into season. The convenient timing for Christmas, the bright green and yellow skin, and the long-lasting qualities of the melon are all attributed as being the reasons for its unique name. Whatever the reason for the name, the Santa Claus melon is very flavorful and is great for salads and other dishes. Many varieties are quite large, and even though they look like small watermelons on the outside, on the inside they are almost exactly like honeydew melons. The ripest Santa Claus melons have soft blossom ends and a distinct yellow tinge to the skin. Sharlyn Melon - Sharlyn (also spelled Sharlin or Sharilyn) melons are becoming more and more common in grocery stores because of their wonderful flavor and pretty orange-white flesh. The flavor is delicate and tastes like a combination of honeydew and cantaloupe. Sharlyn melons ripen very quickly and do not store well at all. Ripe melons have an orange tone to their flesh underneath the tan colored netting, while unripe melons are greener in tone. Sprite Melons - These North Carolina specialties are finally being distributed all across the country. These diminutive melons are about the size of softballs and frequently weight less than a pound. They have a very firm and crisp apple-like flesh and the flavor is something like a mixture between pear, apple, and honeydew and is very sweet. Ripe melons have a mottled yellow skin, while unripe melons are a pale cream color. Tokyo King - These "gift melons" imported from Japan are the latest trend in flavorful attractive melons. They are typically 3-4 pounds in size and have a netted green skin. The flesh is a bright white and very sweet and juicy. They are the classic slightly oval sweet melons that are very popular in Japan and the West Coast.