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. 



Sort*. The following are amongst the best in the 

 sections representing large -fruited 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 Cucurbitacece 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 

 grown, and is much esteemed by the market gardeners about 



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 OB CUSTARD GOURD. 



Crown Gourd, or Costard Harrow. Fruit scolloped at the 

 edge, produced close to the stem. Plant compact ; does not run 

 on the ground. See Fig. 127. 



FIG. 128. LARGE YELLOW GOURD. 



Egg-shaped. Fruit large, with a hard skin, of a 

 reddish colour. A free-bearing, vigorous, trailing 

 variety. 



Embroidered Waited, Fruit small, with yel- 

 low flesh ; skin beautiful yellow, covered with 

 large excrescences. An exceedingly ornamental 

 variety, but rather tender. 



Green-striped Bergen. Fruit dark green and 

 white striped, small. Of compact vigorous habit. 

 Much cultivated in America. 



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 is a 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 blanc 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 2001b. 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. 



FIG. 129. NAPLES GOURD 



Naples Gourd. Fruit large, sometimes lift, long ; rind a deep 

 green, turning yellow when thoroughly ripe, smooth; flesh 

 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, abundant. A strong 



grower. 

 Orange. Fruit resembling an orange in size, form, and colour. 



Bears abundantly, and is very ornamental. 

 Patagonian. Fruit large, oblong, sometimes tapering to each 



end ; flesh yellow ; skin deep green, frequently ribbed. Keeps 



well. See Fig. 131. 

 Red Etampes. Fruit medium-sized, prominently ribbed ; rind 



bright orange-yellow. Habit of plant like the Iirge Yellow, but 



foliage paler in colour. This variety is one of the most popular 



amongst the growers who supply the Paris markets. 



Fruit green, flat, of medium size, firm, and of good 



FIG. 131. PATAGONIAN GOURD. 



