Melon
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Num_11:5; 'abatchim. The Arabs call the water melon (Cucumis citrullus) batech. Cultivated on the Nile banks after the inundation from May to July. It is meat, drink and physic to the Egyptians. The common melon (Cucumis melo) also grows well in Egypt. The same heat (in God's gracious providence) which dries up the animal frame fills with refrigerant liquid the vegetables and fruits of this class.
Fausset's Bible Dictionary
By Andrew Robert Fausset, co-Author of Jamieson, Fausset and Brown's 1888.
אבטחים , Num_11:5, a luscious fruit so well known that a description of it would be superfluous. It grows to great perfection, and is highly esteemed in Egypt, especially by the lower class of people, during the hot months. The juice is peculiarly cooling and agreeable in that sultry climate, where it is justly pronounced one of the most delicious refreshments that nature, amidst her constant attention to the wants of man, affords in the season of violent heat. There are varieties of this fruit; but that more particularly referred to in the text must be the water melon.
It is cultivated, says Hasselquist, on the banks of the Nile, in the rich clayey earth, which subsides during the inundation. This serves the Egyptians for meat, drink, and physic. It is eaten in abundance during the season, even by the richer sort of people; but the common people, on whom Providence has bestowed nothing but poverty and patience, scarcely eat any thing but these, and account this the best time of the year, as they are obliged to put up with worse fare at other seasons. This fruit sometimes serves them for drink, the juice refreshing, these poor creatures, and they have less occasion for water than if they were to live on more substantial food in this burning climate. This well explains the regret expressed by the Israelites for the loss of this fruit, whose pleasant liquor had so often quenched their thirst, and relieved their weariness in their servitude, and which would have been exceedingly grateful in a dry scorching desert.
Biblical and Theological Dictionary by Richard Watson
PRINTER 1849.
The word thus rendered, and no doubt correctly, occurs only in Num_11:5. The gourd tribe are remarkable for their power of adapting themselves to the different situations, where they can be grown. Neither extreme heat nor extreme moisture prove injurious to them. Mr. Moorcroft describes an extensive cultivation of melons and cucumbers on the beds of weeds which float on the lakes of Cashmere. They are similarly cultivated in Persia and in China. In India 'some of the species may be seen in the most arid places, others in the densest jungles. Planted at the foot of a tree, they emulate the vine in ascending its branches; and near a hut they soon cover its thatch with a coating of green. They form a principal portion of the culture of Indian gardens; the farmer even rears them in the neighborhood of his wells' (Royle, Himalayan Botany, p. 218).
These plants, though known to the Greeks, are not natives of Europe, but of Eastern countries, whence they must have been introduced into Greece. They probably may be traced to Syria or Egypt, whence other cultivated plants, as well as civilization, have traveled westwards. In Egypt they formed a portion of the food of the people at the very early period when the Israelites were led by Moses from its rich cultivation into the midst of the desert. The melon, the watermelon, and several others of the Cucurbitace?, are mentioned by Wilkinson (Thesbes, p. 212; Ancient Egyptians, iv. 62), as still cultivated there, and are described as being sown in the middle of December, and cut, the melons in ninety and the cucumbers in sixty days.
The melon was known to the Romans, and cultivated by Columella, with the assistance of some precaution at cold times of the year. It is said to have been introduced into this country about the year 1520, and was called musk-melon to distinguish it from the pumpkin, which was usually called melon.
The melon, being thus a native of warm climates, is necessarily tender in those of Europe, but, being an annual, it is successfully cultivated by gardeners with the aid of glass and artificial heat of about 75? to 80?. The fruit of the melon may be seen in great variety, whether with respect to the color of its rind or of its flesh, its taste or its odor, and also its external form and size. The flesh is soft and succulent, of a white, yellowish, or reddish hue, of a sweet and pleasant taste, of an agreeable, sometimes musk-like odor, and forms one of the most delicious of fruits, which, when taken in moderation, is wholesome, but, like all other fruits of a similar kind, is liable to cause indigestion and diarrhea when eaten in excess, especially by those unaccustomed to its use.
With the melon it is necessary to notice the Watermelon, which at present is cultivated in all parts of Asia, in the north of Africa, and in the south of Europe.
The watermelon is clearly distinguished by Alpinus as cultivated in Egypt. Though resembling the other kinds very considerably in its properties, it is very different from them in its deeply-cut leaves, from which it is compared to a very different plant of this tribe?that is, the colocynth. A few others have cut leaves, but the water-melon is so distinguished among the edible species. The plant is hairy, with trailing cirriferous stems. The pulp abounds so much in watery juice, that it will run out by a hole made through the rind; and it is from this peculiarity that it has obtained the names of watermelon, melon d'eau, and wasser-melon. Hasselquist says that it is cultivated on the banks of the Nile, in the rich clayey earth which subsides during the inundation, and serves 'the Egyptians for meat, drink, and physic. It is eaten in abundance, during the season, even by the richer sort of people; but the common people, on whom Providence hath bestowed nothing but poverty and patience, scarcely eat anything but these, and account this the best time of the year as they are obliged to put up with worse at other seasons of the year.'
The Popular Cyclopedia of Biblical Literature
by John Kitto.
Melon
(only in the plur. אֲבִטַּחַים, abattichinm', from טָּבִח, according to Gesenius by transposition for טָבִח, to cook, but perh. rather a foreign word; Sept. likewise πέπονες, Vulg. pepones) occurs only in Num_11:5, where the murmuring Israelites say, We remember the fish which we did eat freely in Egypt, the cucumbers and the melons, etc. The correctness of this translation is evident from the kindred word butikh used for the melon generically by the Arabs (Abdulp. 52, 54; Rhaz. De var. p. 56; Abulf. Ann. 2:65), whence the Spanish budiecas, and French pasteques. The Mishna, however (Jemmoth, 8:6; Maaser, 1:4), distinguishes this term from watermelons (דלועים); but it uses the singular (Chilaim, 1:8; Edujoth, 3:3) undoubtedly in the sense of muskmelon, a signification which all the versions (Onkelos, Syr., Arab., and Samar.) have affixed to it. A similar distinction prevails among the Arabs, who call the watermelon butikh-hindi. or Indian melon. The muskmelon is called in Persian khurtpuzeh, and in Hindi khurbuja. It is probably a native of the Persian region, whence it has been carried south into India, and north into Europe, the Indian being a slight corruption of the Persian name. As the Arabian authors append fufash as the Greek name of butikh, it is more than probable that this is intended for πέπων, especially if we compare the description in Avicenna with that in Dioscorides. By Galen it was called Melopepo, from melo and pepo, the former from being roundish in form, like the apple. The melon is supposed to have been the σίκυος of Theophrastus, and the σίκυος πέπων of Hippocrates.
It was known to the Romans, and cultivated by Columella, with the assistance of some precaution at cold times of the year. It is said to have been introduced into England about the year 1520, and was called muskmelon to distinguish it from the pumpkin, which was then usually called melon. All travellers in Eastern countries have borne testimony to the refreshment and delight they have experienced from the fruit of the melon (Hasselquist, Trav. p. 528; Bellon, Observ. 2:75; Joliffe, Trav. p. 231; Tournefort, 3:311; Chardin, 3:330; Sonnini, 2:216, 328). Alpinus speaks of their very general use, under the title Batech, by the Egyptians (Rerum AEgypt. Hist. 1:17). He also describes in the same chapter the kind of melon called Abdellavi, which, according to De Sacy, is oblong, tapering at both ends, but thick in the middle (De Plantis AEgypti, tab. xli); but Forskal applies this name also to the Chate (which is separately described by Alpinus, and a figure given by him at tab. xl), and says it is the commonest of all fruits in Egypt, and is cultivated in all their fields, and that many prepare from it a very grateful drink (Flora Egyptiaco-Arabica, p. 168). The Chate is a villous plant with trailing stems, leaves roundish, bluntly angled, and toothed; the fruit pillose, elliptic, and tapering at both ends (Alpin. 50:c. p. 54). Hasselquist calls this the Egyptian melon and queen of cucumbers, and says that it grows only in the fertile soil round Cairo; that the fruit is a little watery, and the flesh almost of the same substance as that of the melon, sweet and cool. This the grandees and Europeans in Egypt eat as the most pleasant fruit they find, and that from which they have the least to apprehend. It is the most excellent fruit of this tribe of any yet known (Hasselquist, Travels, p. 258). These plants, though known to the Greeks, are not natives of Europe, but of Eastern countries, whence they must have been introduced into Greece. They probably may be traced to Syria or Egypt, whence other cultivated plants, as well as civilization, have travelled westwards. In Egypt they formed a portion of the food of the people at the very early period when the Israelites were led by Moses from its rich cultivation into the midst of the desert. The melon, the watermelon, and several others of the Cucurbitaceie, are mentioned by Wilkinson (Thebes, p. 212; Ancient Egyptians, 4:62) as still cultivated there, and are described as being sown in the middle of December, and cut, the melons in ninety and the cucumbers in sixty days.
It is not necessary to exclude from the generic term abattich in the above passage the watermelon (Cucurbita citrullus), which is clearly distinguished by Alpinus as cultivated in Egypt, and called by names similar to the above. Serapion, according to Sprengel (Comment. in Dioscor. 2:162) restricts the Arabic Batikh to the watermelon. It is mentioned by Forskal, and its properties described by Hasselquist. Though resembling the other kinds very considerably in its properties, it is very different from them in its deeply-cut leaves. The plant is hairy, with trailing cirrhiferous stems. Hasselquist says that it is cultivated on the banks of the Nile, in the rich clayey earth which subsides during the inundation, and serves the Egyptians for meat, drink, and physic. It is eaten in abundance, during the season, even by the richer sort of the people; but the common people, on whom Providence hath bestowed nothing but poverty and patience, scarcely eat anything but these, and account this the best time of the year, as they are obliged to put up with worse at other seasons of the year (Travels, p. 256).
The common melon (Cucumis melo) is cultivated in the same places and ripens at the same time with the watermelon, but the fruit in Egypt is not so delicious (see Sonnini's Travels, 2:328); the poor in Egypt do not eat this melon. A traveller in the East, says Kitto (note on Num_11:5), who recollects the intense gratitude which a gift of a slice of melon inspired while journeying over the hot and dry plains, will readily comprehend the regret with which the Hebrews in the Arabian Desert looked back upon the melons of Egypt.
For further details, see Ol. Celsius, De Melonibus AEgyptiis (Lugd. B. 1726), and Hierobot. 1:356 sq.; Salmasii Homonyles latricce, c. 35; Rosenmuller, Morgen. 2:241 sq.; Thomson, Land and Book, 2:261; Tistram, Nat. Hist. of the Bible, p. 468
CYCLOPEDIA OF BIBLICAL, THEOLOGICAL AND ECCLESIASTICAL
press 1895.
Fausset's Bible Dictionary
By Andrew Robert Fausset, co-Author of Jamieson, Fausset and Brown's 1888.
אבטחים , Num_11:5, a luscious fruit so well known that a description of it would be superfluous. It grows to great perfection, and is highly esteemed in Egypt, especially by the lower class of people, during the hot months. The juice is peculiarly cooling and agreeable in that sultry climate, where it is justly pronounced one of the most delicious refreshments that nature, amidst her constant attention to the wants of man, affords in the season of violent heat. There are varieties of this fruit; but that more particularly referred to in the text must be the water melon.
It is cultivated, says Hasselquist, on the banks of the Nile, in the rich clayey earth, which subsides during the inundation. This serves the Egyptians for meat, drink, and physic. It is eaten in abundance during the season, even by the richer sort of people; but the common people, on whom Providence has bestowed nothing but poverty and patience, scarcely eat any thing but these, and account this the best time of the year, as they are obliged to put up with worse fare at other seasons. This fruit sometimes serves them for drink, the juice refreshing, these poor creatures, and they have less occasion for water than if they were to live on more substantial food in this burning climate. This well explains the regret expressed by the Israelites for the loss of this fruit, whose pleasant liquor had so often quenched their thirst, and relieved their weariness in their servitude, and which would have been exceedingly grateful in a dry scorching desert.
Biblical and Theological Dictionary by Richard Watson
PRINTER 1849.
The word thus rendered, and no doubt correctly, occurs only in Num_11:5. The gourd tribe are remarkable for their power of adapting themselves to the different situations, where they can be grown. Neither extreme heat nor extreme moisture prove injurious to them. Mr. Moorcroft describes an extensive cultivation of melons and cucumbers on the beds of weeds which float on the lakes of Cashmere. They are similarly cultivated in Persia and in China. In India 'some of the species may be seen in the most arid places, others in the densest jungles. Planted at the foot of a tree, they emulate the vine in ascending its branches; and near a hut they soon cover its thatch with a coating of green. They form a principal portion of the culture of Indian gardens; the farmer even rears them in the neighborhood of his wells' (Royle, Himalayan Botany, p. 218).
These plants, though known to the Greeks, are not natives of Europe, but of Eastern countries, whence they must have been introduced into Greece. They probably may be traced to Syria or Egypt, whence other cultivated plants, as well as civilization, have traveled westwards. In Egypt they formed a portion of the food of the people at the very early period when the Israelites were led by Moses from its rich cultivation into the midst of the desert. The melon, the watermelon, and several others of the Cucurbitace?, are mentioned by Wilkinson (Thesbes, p. 212; Ancient Egyptians, iv. 62), as still cultivated there, and are described as being sown in the middle of December, and cut, the melons in ninety and the cucumbers in sixty days.
The melon was known to the Romans, and cultivated by Columella, with the assistance of some precaution at cold times of the year. It is said to have been introduced into this country about the year 1520, and was called musk-melon to distinguish it from the pumpkin, which was usually called melon.
The melon, being thus a native of warm climates, is necessarily tender in those of Europe, but, being an annual, it is successfully cultivated by gardeners with the aid of glass and artificial heat of about 75? to 80?. The fruit of the melon may be seen in great variety, whether with respect to the color of its rind or of its flesh, its taste or its odor, and also its external form and size. The flesh is soft and succulent, of a white, yellowish, or reddish hue, of a sweet and pleasant taste, of an agreeable, sometimes musk-like odor, and forms one of the most delicious of fruits, which, when taken in moderation, is wholesome, but, like all other fruits of a similar kind, is liable to cause indigestion and diarrhea when eaten in excess, especially by those unaccustomed to its use.
With the melon it is necessary to notice the Watermelon, which at present is cultivated in all parts of Asia, in the north of Africa, and in the south of Europe.
The watermelon is clearly distinguished by Alpinus as cultivated in Egypt. Though resembling the other kinds very considerably in its properties, it is very different from them in its deeply-cut leaves, from which it is compared to a very different plant of this tribe?that is, the colocynth. A few others have cut leaves, but the water-melon is so distinguished among the edible species. The plant is hairy, with trailing cirriferous stems. The pulp abounds so much in watery juice, that it will run out by a hole made through the rind; and it is from this peculiarity that it has obtained the names of watermelon, melon d'eau, and wasser-melon. Hasselquist says that it is cultivated on the banks of the Nile, in the rich clayey earth which subsides during the inundation, and serves 'the Egyptians for meat, drink, and physic. It is eaten in abundance, during the season, even by the richer sort of people; but the common people, on whom Providence hath bestowed nothing but poverty and patience, scarcely eat anything but these, and account this the best time of the year as they are obliged to put up with worse at other seasons of the year.'
The Popular Cyclopedia of Biblical Literature
by John Kitto.
Melon
(only in the plur. אֲבִטַּחַים, abattichinm', from טָּבִח, according to Gesenius by transposition for טָבִח, to cook, but perh. rather a foreign word; Sept. likewise πέπονες, Vulg. pepones) occurs only in Num_11:5, where the murmuring Israelites say, We remember the fish which we did eat freely in Egypt, the cucumbers and the melons, etc. The correctness of this translation is evident from the kindred word butikh used for the melon generically by the Arabs (Abdulp. 52, 54; Rhaz. De var. p. 56; Abulf. Ann. 2:65), whence the Spanish budiecas, and French pasteques. The Mishna, however (Jemmoth, 8:6; Maaser, 1:4), distinguishes this term from watermelons (דלועים); but it uses the singular (Chilaim, 1:8; Edujoth, 3:3) undoubtedly in the sense of muskmelon, a signification which all the versions (Onkelos, Syr., Arab., and Samar.) have affixed to it. A similar distinction prevails among the Arabs, who call the watermelon butikh-hindi. or Indian melon. The muskmelon is called in Persian khurtpuzeh, and in Hindi khurbuja. It is probably a native of the Persian region, whence it has been carried south into India, and north into Europe, the Indian being a slight corruption of the Persian name. As the Arabian authors append fufash as the Greek name of butikh, it is more than probable that this is intended for πέπων, especially if we compare the description in Avicenna with that in Dioscorides. By Galen it was called Melopepo, from melo and pepo, the former from being roundish in form, like the apple. The melon is supposed to have been the σίκυος of Theophrastus, and the σίκυος πέπων of Hippocrates.
It was known to the Romans, and cultivated by Columella, with the assistance of some precaution at cold times of the year. It is said to have been introduced into England about the year 1520, and was called muskmelon to distinguish it from the pumpkin, which was then usually called melon. All travellers in Eastern countries have borne testimony to the refreshment and delight they have experienced from the fruit of the melon (Hasselquist, Trav. p. 528; Bellon, Observ. 2:75; Joliffe, Trav. p. 231; Tournefort, 3:311; Chardin, 3:330; Sonnini, 2:216, 328). Alpinus speaks of their very general use, under the title Batech, by the Egyptians (Rerum AEgypt. Hist. 1:17). He also describes in the same chapter the kind of melon called Abdellavi, which, according to De Sacy, is oblong, tapering at both ends, but thick in the middle (De Plantis AEgypti, tab. xli); but Forskal applies this name also to the Chate (which is separately described by Alpinus, and a figure given by him at tab. xl), and says it is the commonest of all fruits in Egypt, and is cultivated in all their fields, and that many prepare from it a very grateful drink (Flora Egyptiaco-Arabica, p. 168). The Chate is a villous plant with trailing stems, leaves roundish, bluntly angled, and toothed; the fruit pillose, elliptic, and tapering at both ends (Alpin. 50:c. p. 54). Hasselquist calls this the Egyptian melon and queen of cucumbers, and says that it grows only in the fertile soil round Cairo; that the fruit is a little watery, and the flesh almost of the same substance as that of the melon, sweet and cool. This the grandees and Europeans in Egypt eat as the most pleasant fruit they find, and that from which they have the least to apprehend. It is the most excellent fruit of this tribe of any yet known (Hasselquist, Travels, p. 258). These plants, though known to the Greeks, are not natives of Europe, but of Eastern countries, whence they must have been introduced into Greece. They probably may be traced to Syria or Egypt, whence other cultivated plants, as well as civilization, have travelled westwards. In Egypt they formed a portion of the food of the people at the very early period when the Israelites were led by Moses from its rich cultivation into the midst of the desert. The melon, the watermelon, and several others of the Cucurbitaceie, are mentioned by Wilkinson (Thebes, p. 212; Ancient Egyptians, 4:62) as still cultivated there, and are described as being sown in the middle of December, and cut, the melons in ninety and the cucumbers in sixty days.
It is not necessary to exclude from the generic term abattich in the above passage the watermelon (Cucurbita citrullus), which is clearly distinguished by Alpinus as cultivated in Egypt, and called by names similar to the above. Serapion, according to Sprengel (Comment. in Dioscor. 2:162) restricts the Arabic Batikh to the watermelon. It is mentioned by Forskal, and its properties described by Hasselquist. Though resembling the other kinds very considerably in its properties, it is very different from them in its deeply-cut leaves. The plant is hairy, with trailing cirrhiferous stems. Hasselquist says that it is cultivated on the banks of the Nile, in the rich clayey earth which subsides during the inundation, and serves the Egyptians for meat, drink, and physic. It is eaten in abundance, during the season, even by the richer sort of the people; but the common people, on whom Providence hath bestowed nothing but poverty and patience, scarcely eat anything but these, and account this the best time of the year, as they are obliged to put up with worse at other seasons of the year (Travels, p. 256).
The common melon (Cucumis melo) is cultivated in the same places and ripens at the same time with the watermelon, but the fruit in Egypt is not so delicious (see Sonnini's Travels, 2:328); the poor in Egypt do not eat this melon. A traveller in the East, says Kitto (note on Num_11:5), who recollects the intense gratitude which a gift of a slice of melon inspired while journeying over the hot and dry plains, will readily comprehend the regret with which the Hebrews in the Arabian Desert looked back upon the melons of Egypt.
For further details, see Ol. Celsius, De Melonibus AEgyptiis (Lugd. B. 1726), and Hierobot. 1:356 sq.; Salmasii Homonyles latricce, c. 35; Rosenmuller, Morgen. 2:241 sq.; Thomson, Land and Book, 2:261; Tistram, Nat. Hist. of the Bible, p. 468
CYCLOPEDIA OF BIBLICAL, THEOLOGICAL AND ECCLESIASTICAL
press 1895.
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