CUCURBITACE. XVIII. Cucursita. 
fields and in gardens, where the plant is called Daligo by the 
natives. Allied to C. Pépo. Compare Rumph. amb. 6. t. 143. 
according to Blume. j 
Mealy-fruited Gourd. Pl. tr. 
8 C. verrucosa (Lin. spec. 1435.) leaves cordate, deeply 5- 
lobed, denticulated; middle lobe narrow at the base; fruit 
roundish-elliptic, warted. ©. F. Native country unknown.— 
Bauh. hist. 2. p. 222. with a figure. C. polymorpha verrucésa, 
Duch. in Lam. dict. 2. p. 155. The plant, flowers, and seed 
&c. are like those of C. Pépo, but the fruit is smaller, with a 
harder, almost woody rind. Called Barbarine, and Barbaresque 
sauvage in French. The warted gourd is common in most parts 
of America, where it is cultivated as a culinary fruit. It varies 
in form and size, being round, flat, shaped like a bottle, or ob- 
long ; the rind is white when the fruit is ripe, and covered with 
large protuberances or warts. It is commonly gathered when 
half grown, and boiled by the inhabitants of America, to. eat as 
a sauce to their meat. In England it is only cultivated as a 
curiosity. 
Warted Gourd. FI. June, July. Clt. 1658. PI. tr. 
9 C. suBverrucosa (Willd. spec. 4. p. 609.) leaves cordate, 
deeply 5-lobed, denticulated; middle lobe narrow at the base ; 
fruit clavately-elliptic, rather warted. ©. F. Native country 
unknown. Perhaps a hybrid from C. verrucdsa, but the fruit is 
very different.- 
Subverrucose-fruited Gourd. Fl. June, Jul. Clt.? Pl. tr. 
10 C. aura’nt1a (Willd. l.c. p. 667.) plant very scabrous ; 
leaves subcordate, 3-lobed, cuspidate, sharply denticulated; fruit 
globose, smooth, having the appearance and colour of an orange. 
©. F. Native country unknown. The orange-gourd is rather 
more tender than the other sorts. It has been hitherto chiefly 
cultivated for curiosity, and when trained spirally round a pole, 
or against a wall, and loaded with its yellow fruit, it is very 
ornamental. The fruit should be used like those of other sorts 
of pumpkin or gourd. 
Var. a, ordngina (Ser. in D. C. prod. 3. p. 317.) fruit glo- 
bose, 3-celled ; pulp fibry, yellow, nearly dry, witha solid dark 
green rind, which at length becomes orange-coloured.— Orangine 
or Fausse orange in French ; orange-gourd, English. 
Var. B, colocynthotdes (Ser. in D. C. prod. 3. p. 317.) rind of 
fruit thinner and variegated; pulp dry. Called Coloquinelle or 
Fausse coloquinte in French, and False colocynth in English. 
Orange Gourd. FI. June, Aug. Clt. 1802. Pl. cl. 
11 C. coccinea; fruit round, scarlet, about the size of an 
orange. ©.F. Native of Sierra Leone. 
Scarlet-fruited Gourd. PI. tr. 
12 C. ovirera (Lin. mant. p- 126.) leaves cordate, angular, 
5-lobed, denticulated, pubescent; calyx obovate, ending in a 
short neck, and cut round after flowering to the neck. ©. F. 
Native of Astracan. C., polymérpha pyridaris, Duch. in Lam. 
dict. 2. p. 154.—J. Bauh. hist. 2. p. 222 and 223. f.1. C. 
sylvéstris, Dod. pempt. 670. f.1. C. pyriférmis, Lob. hist. 
367. f.2. Herb and flowers very like those of C. Pèpo, but 
less scabrous. Fruit obovate or ovate, smooth, greenish or yel- 
lowish, figure of an egg. Called in French Gougourdette, and 
Vegetable marrow, in English. 
Var. a, pyriformis (Ser. diss. 1. c. t. 1.) leaves 5-lobed with 
undulated margins ; lobes oblong-obovate, denticulated, rarely 
lobulate ; fruit pear-shaped, green, or yellow, lined longitudinally 
with white. 
Var. B, subglobdsa (Ser. in D.C. prod. 3. p. 318.) leaves 
bluntly lobed ; lobes broad, short ; fruit obovate, globose, green 
lined with white; flesh red. : 
Var. y, grisea (Ser. l. c.) leaves 3-5-lobed, narrow ; middle 
lobe trapeziform, usually lobulate; fruit larger, greenish grey, 
spotted with white, hardly lined. 
VOL. IIL 
41 
Var. ò, ovata; fruit large, ovate, whitish when ripe. 
The first kind of vegetable marrow was introduced to Britain 
from Persia within the last few years, where it is called Cicader. 
The fruit of this sort is of a uniform pale yellow or light sulphur 
colour : when full grown it is about 9 inches in length, 4 inches 
in diameter, of an elliptic shape, the surface being rendered 
slightly uneven by irregular longitudinal ribs, the terminations 
of which uniting form a projecting apex at the end of the fruit, 
which is very unusual in the gourd or pompion tribe. It is 
useful for culinary purposes in every stage of its growth; when 
very young, it is good if fried with butter; when large, or 
about half grown, it is excellent either plain boiled or stewed 
with rich sauce ; for either of these purposes it should be cut in 
slices. The flesh has a peculiar tenderness or softness, from 
which circumstance it has received its name, much resembling 
the buttery quality of the beurre-pear, and this property re- 
mains with it until it is full grown, when it is used for pies. It 
is, however, in its intermediate state of growth that it is likely 
to be most approved. There are now several kinds of veget- 
able marrow in cultivation. 
To dress vegetable marrow.—Take the fruit when about half 
grown; cut it lengthwise through the middle (if large cut it 
into 3 or 4 slices); take off the outer skin, cut it into small 
dice, about half through one side of the slices, then scrape a 
little of the fat of bacon, and put it into a saucepan, with a 
little parsley, shallots, and mushrooms, chopped very small, and 
let them fry a little ; then add about a table spoonful of flour, 
with a little salt and pepper, mixed all together; then put the 
slices of the vegetable marrow into a stewpan with a cover, and 
put the fried seasoning over the slices, and let them stew a little 
on a slow fire, with a little fire on the cover. When enough 
done, serve up.”—Crichton, Cal. mem. vol. 4. The Caledonian 
Horticultural Society’s silver medal was given to Mr. Chrichton 
for this receipt, and the other two upon the cheese-gourd. We 
think it ought to have been given to the cook. 
Egg-bearing Gourd or Vegetable-marrow. 
Cline eels tre 
13 C. r@riwissima (H. B. et Kunth, nov. gen. amer. 2. p. 
123.) leaves deeply cordate, ovate, sinuately angular, narrowed 
above, toothed, strigose above, but white and villous beneath ; 
female flowers axillary, solitary, pedunculate; calyx campanu- 
lately funnel-shaped above, with ovate-oblong, acute segments. 
©.F. Native of Mexico, near Guanaxuato, at the height of 
8240 feet. 
Very fetid Gourd. PI. cl. or tr. 
14 C. umpetxa’ra (Klein, ex Willd. spec. p. 608.) stem fur- 
rowed, glabrous; leaves cordate, with 5 narrow, denticulated 
scabrous lobes; male flowers in umbels, female ones solitary, 
pedunculate ; fruit elliptic, tomentose. ©.F. Native of the 
East Indies. 
Umbellate-flowered Gourd. PI. tr. 
15 C. asperata (Gill. mss. ex Hook et Arn. in bot. misc. 3. 
p- 234.) flowers dioecious; stems glabrous ; leaves palmately 
5-parted, rough from callous dots on both surfaces, which are 
more numerous beneath ; segments sinuately pinnatifid; ten- 
drils simple; male flowers in capitate racemes, on short pedun- 
cles, female ones pedunculate, solitary ; fruit nearly globose, 
few-seeded. ©.F. Native of Chili, in the province of Men- 
doza, in uncultivated places, where it is called by the natives 
Sandillo del campos. This plant agrees in many respects with 
the C. mammedata, Mol. but that species is from Chili, 
Rough Gourd. Pl. tr. 
16 C. cicera‘R1A (Molina, Chili ed germ. p. 316.) leaves 
roundish, angular, tomentose; fruit woody, globose. Oe i 
Native of Chili. 
Intoxicating Gourd. FI. June, Aug. PE tr; 
G 
FI. July, Sept. 
Clt.1824. 
