86 THE DICTIONARY OF GARDENING, 
Gourds—continued. 
require a rich soil, which should be placed above a large 
heap of manure; and any quantity of water may be 
applied to the roots in summer. 
Sorts. The following are amongst the best in the 
sections representing large-frnited kinds and those of 
an ornamental character. The Apple, Pear, and Lemon 
Gourds are varieties having fruits more or less resembling 
those after which they are popularly named. Various 
ornamental Oucurbitacee not belonging to the genus 
Cucurbita, will be found under their proper headings. 
See also Vegetable Marrow. ; 
Boulogne Grey. Fruit large; rind deep olive-green, towards 
maturity covered with a fine network of greyish lines; flesh 
yellow, thick and floury, According to Vilmorin, this was raised 
only a few years ago, at Boulogne-sur-Seine, but it is now widely 
— and is much esteemed by the market gardeners about 
‘aris. 
Chestnut Gourd. Fruit medium or small, depressed ; ribs indis- 
tinct or altogether absent; rind smooth, deep brick-red; flesh 
deep yellow, very thick, sugary and floury. An excellent variety, 
of vigorous habit. Syn. Corfu Gourd. 
Fig. 127. CROWN OR CUSTARD GOURD. 
Crown Gourd, or Custard Marrow. [Fruit scolloped at the 
edge, produced close to the stem. Plant compact; does not run 
on the ground. See Fig. 127. 
— — 
Fic, 128. LARGE YELLOW GOURD. 
Esgahaped. Fruit large, with a hard skin, of a 
reddish colour. A free-bearing, vigorous, trailing 
variety. , 
Embroidered Warte@. Fruit small, with yel- 
low fiesh; skin beautiful yellow, covered with 
large excrescences. An exceedingly ornamental 
variety, but rather tender, 
— soe Fruit — green and 
white striped, small. compact vigor habit. 
Much cultivated in America, = a 
Hubbard Squash. Fruit pointed, suddenly 
narrowed into the stalk; rind deep green, some- 
times marbled with brick-red; very hard and 
thick, flesh deep yellow, very floury, not very 
sugary, and somewhat dry. In the United States, 
this is regarded as a variety of excellent quality. 
It isa good keeper. Habit vigorous. 
Gourds—continued. 
Large White. Fruit cream-coloured, very large with a smooth 
rind, more spherical than the Large Yellow. A very distinct 
variety. It is the Potiron blane gros of the French, 
Large Yellow. Flesh deep yellow. Stems very thick, running 
to a great length along the ground. The fruit is used in a ripe 
state, and has been grown to a weight exceeding 200Ib. Syn, 
Mammoth Pumpkin. See Fig. 128. In the United States, a 
variety with a finer rind, but otherwise much resembling this, is 
cultivated under the name of Connecticut Field Pumpkin. 
Fic. 129. NAPLES GOURD. 
Naples Gourd. Fruit large, sometimes 14ft. long; rind a deep 
green, turning yellow when thoroughly ripe, smooth; fiesh 
perfumed, orange-yellow, sugary. A very productive variety. 
Syn. African Gourd. See Fig. 129. 
FIG. 130. NUTMEG GOURD OF MARSEILLES. 
Nutmeg Gourd of Marseilles. Fruit nearly spherical in 
shape, flesh very red and highly musk-scented. See Fig. 130. 
Ohio Squash. A fine-flavoured, heavy variety, that keeps well 
when ripe, 
Olive Gourd, Fruit the form and colour of an unripe olive ; 
rind thin, quite smooth ; flesh yellow, firm, abundfnt. A strong 
grower. 
Orange. Fruit resembling an orange in size, form, aud colour. 
Bears abundantly, and is very ornamental, 
Ve. — Fruit large, oblong, sometimes tapering to each 
; flesh yellow ; ski : i s 
well’ See Hig 130 in deep green, frequently ribbed. Keeps 
mad Etampes. Fruit medium-sized, prominently ribbed ; rind 
— orange-yellow. Habit of plant like the Large Yellow, but 
oliage paler in colour. This variety is one of the most popular 
amongst the growers who supply the Paris markets. 
Spanish. Fruit or a i i g 
See green, flat, of medium size, firm, and of good 
Fic, 131. PATAGONIAN GOURD. 
