710 MEALS MEDICINAL. 
Onions, and Cabbages, were not grown in England to any 
extent until Queen Elizabeth’s time, when they began to be 
cultivated widely, together with Carrots, and Parsnips, through- 
out Suffolk, and at Fulham. It was half a century later before 
“ Colle-flowers ” became generally known; and at this period 
Turnips were never used in cookery, but were always boiled, 
and eaten separately with butter. Radishes were grown, also 
Beans, and Peas; likewise Melons, and Pumpkins. By the 
very poor a coarse kind of bread was made with Peas, and 
Acorns. The Medical Magazine teaches that nowadays raw 
market vegetables should be washed, and then soaked for at 
Jeast half an hour in a weak solution of tartaric acid, which is 
a cheap, and powerful antiseptic, of quite a harmless character. 
The Vegetable Marrow, a wholesome production of the kitchen 
garden in early autumn, came at first from Persia, and grows 
best in warm regions. It is eaten mostly when half-ripe, the 
inner pith, and the numerous seeds being taken out; when 
fully grown it can be made into pies like the Pumpkin. A 
variety termed the Custard Marrow has the more delicate 
flavour; it resembles a costard apple, whence comes the name. 
Until 1830 the Vegetable Marrow went by the name of Gourd. 
It contains about 90 per cent of water, and is insipid when boiled. 
A tasty, and wholesome, yet withal doubly antiseptic, vegetable 
dish may be prepared as “ baked Vegetable Marrow, with sage, 
and onions”: “ Cut the Marrow in halves lengthways, and take 
out the seeds; parboil three onions, and chop them into pieces 
with five, or six sage leaves; add one tablespoonful of bread- 
crumbs, with salt, and pepper to taste; mix all together, and 
place the mixture inside the Marrow, then close it, and tie it 
up; dredge with flour; put some dripping in a baking dish, 
then put in the Marrow, and bake for half an hour in a pretty 
hot oven. It may be served with brown sauce.” <A good 
nourishing dish for old persons, which is easily masticated, and 
readily digested, is to be contrived by making it of fresh, lean 
meat first boiled in a very little water, and then put inside a 
Vegetable Marrow which has been pared, and cleared of its seeds. 
This Marrow should be cut into two halves, either across the 
middle, or lengthways, and then tied up in muslin, being fitted 
together for boiling, from ten to fifteen minutes, according to size. 
Vegetable Marrow can be converted into a nice wholesome curry. 
For making jam of this garden product : “Peel the 
