Well, the way that we process the seed is: invite some folks over, slice up the melons and get everyone to spit the seeds aiming at a bucket of water. For any remaining melons, work the flesh through your fingers to dislodge the seeds. Add a squirt of dish washing soap to wash off residual sugars, swish the seeds around. The seeds tend to sink to the bottom and the pulp floats, so you can pour out the floatables and rinse the seed, then dump them on a screen or strainer to dry. That's it.
By the way, melons easily cross. Isolate your watermelon varieties by hand pollinating or other means or grow only one if you want to maintain pure seed. Long Island is one of the best places to grow melons and it always surprises me when I find so many gardeners that have the impression that they don't perform well here. The only problem with melons here at Flanders Bay Farm are the raccoons who have a sweet tooth and have learned to scratch a hole through the rind.
As surrounding development causes the deer and raccoon populations to visit the farm in increasing numbers, I can finally say the welcome mat is gone! At least in the garden areas.
Cream of Sasketchewan
In the early 1980's we received several varieties of melon seed from collector, Curtis Slyvester Showell. Curtis had an unbelievable collection of melons from USDA and other sources including a large number of "white fleshed" melons. My favorite was one of the early white melons, Cream of Saskatchewan, it still is. It looks like a popular hybrid from the outside, Yellow Doll (a great hybrid melon) and it has the same tendency to split as you cut into it. When I sink my teeth into a cold slice of "Saskatchewan", I can't help but think I'm eating a fine Italian Lemon Ice.