142 GOURD. 



picking, which, however tedious it may seem, will often be 

 found a more economical mode than" any of the above. 

 Hand-picking, with the spring-generated kinds, should 

 commence as soon as the eggs are observed on the under- 

 sides of the leaves, of a white colour, and not thicker than 

 hairs : the whole leaf may be picked off, or the eggs brush- 

 ed or sponged off: with the winter kinds, it ought to 

 commence as soon as they leave their nidus in the soil or 

 bark, and appear on the leaves." 



Preventive treatment. " Sprinkling gooseberry and cur- 

 rant bushes with tar-water prevents the fly or moth from 

 settling on the plant to lay its eggs ; this must bedone early 

 in the spring, for, if done after the fruit is set, it will taste 

 of tar." /. Buschjiv Hort. Trans, iv. 415. 



Forcing. " The gooseberry may be forced in pots or 

 boxes, placed in pits, or in the peach-house or vinery. Hay 

 plants in pots in November, removes to the peach-house in 

 January, and has ripe fruit in the end of April, which he 

 sends to the table growing on the plants." Hort. Trans. 

 iv. 415. 



Use. "The fruit was formerly in little esteem, but it 

 has received so much improvement, that it is now consid- 

 ered very valuable for tarts, pies, sauces, and creams, before 

 being ripe, and, when at maturity, it forms a rich dessert 

 fruit lor three months, and is preserved in sugar for the 

 same purpose, and in water for the kitchen. Unripe goose- 

 berries can be preserved in bottles of water against winter ; 

 the bottles are filled with berries close-corked and well- 

 sealed ; they are then placed in a cool cellar till wanted, 

 By plunging the bottles, after being corked, into boiling 

 water for a few minutes, (heating them gradually to pre- 

 % - ent cracking,) the bottles are said to keep better." Ncill. 



Gooseberry wine is made in the same manner as currant 

 wine, except that one third less sugar is required. In 

 picking the berries, take none that have fallen upon the 

 ground, or that have been shaded and grown sour. 



GOURD. Cucurbita. There are 'various kinds of 

 gourds, which are, in this country, cultivated rather for orna- 

 ment than use. They may be sown at the same time, and 

 cultivated in the same manner, as melons and cucumbers ; 

 but should be trained to trellises, fences, walls, or to cover 

 arbours. " The large bottle-gourds (cucurbita lagenarin) 

 are from ten to fifteen inches in length, and the shells will 

 hold from one to three quarts. They are light, and make 

 good dippers, and, with good usage, will last years. If, 



