Sometimes also they macerated the seeds in milk and honey. Not only melons, but all the _cucurbitaceæ_ were treated in this manner, when it was wished to communicate to them a milder flavour.[IX-158] In pointing out these processes in use among the ancient horticulturists, we do not at all pledge ourselves for their efficacy. However, it must be acknowledged that they exhibit a singularly praiseworthy emulation, which has perhaps prepared the way for the wonders with which our modern gardeners have made us familiar. Independently of its exquisite flavour, the melon passed, among the Greeks and Romans, as being very beneficial to the stomach and head.[IX-159] It is possible that they may have gone a little too far; but then man is so ready to give imaginary qualities to what he loves, that we cannot wonder at their praises of this delicious plant, which we generally eat in the most simple manner, without any other seasoning than a little sugar, sometimes with salt and pepper. Not so with the Romans; their practised palates required a more exquisite combination; they, therefore, added to it a sharp savoury sauce--a compound of pepper, pennyroyal, honey, or sun-made wine, garum, vinegar, and sylphium.[IX-160] Melons were not known in central or northern Europe until the reign of Charles VIII., King of France, who brought them from Italy.[IX-161] RADISH. Amongst other singularities which abound in the Talmud, the curious can but have remarked the following: Judea formerly produced kitchen garden plants so large, that a fox bethought himself to hollow a radish, and make it his residence. After he had removed, this new kind of lair was discovered; it was put into a scale, and found to weigh nearly one hundred pounds.[IX-162] It is a pity that no one preserved the seed of so remarkable a vegetable, which no doubt was only to be found in Judea. The Greeks had very fine radishes, but they were not of such a surprising size. They procured them from the territory of Mantinea.[IX-163] Mount Algidea also furnished the Romans with an excellent kind,[IX-164] but which they esteemed less highly than those of Nursia,[IX-165] in the country of the Sabines. These latter cost about threepence a pound in the time of Pliny; they were sold for double that sum when the crop was not abundant.[IX-166] Writers of antiquity notice three distinct kinds of radishes: the large, short, and thick; the round; and the wild.[IX-167] They fancied that, at the end of three years, the seed of this plant produced very good cabbages,[IX-168] which must have been rather vexatious, at times, to honest gardeners who might have preferred radishes.