GOURDS. 



225 



GRAFTING. 



6. Crown Bob. 



7. Lancashire Lad. 



8. Whinham's In- 



dustry. 



ing to make a selection will be puzzled 

 which to choose from the sorts named. 

 For such as these the following will afford 

 a sufficient list for all necessary purposes : 



i. Large White Smith, 

 t. Early Sulphur. 



3. Yellow Rough. 



4. Warrington. 



5. Rifleman. 



The magnificent gooseberry of recent 

 introduction, named " Whinham's In- 

 dustry," is of the highest possible worth, 

 owing to the valuable properties it 

 possesses of flowering late, and after- 

 wards swelling so quickly as to reach a 

 suitable size for pulling green sooner 

 than any other variety. When left to 

 attain maturity the fruit is of a dark red 

 colour and hairy, and is distinguished by 

 a pleasant rich flavour. 



Gourds. 



All vegetables of this class, including 

 pumpkins and vegetable marrows, which 

 produce an immense amount of food, 

 may be profitably and easily cultivated 

 by attending to the following directions : 



GOURD WHITE VEGETABLE MARROW. 



The seed should be sown in April or May, 

 in pots or pans of rich light soil, and raised 

 in a warm frame. As soon as possible, the 

 young plants should be potted off, and 

 hardened in a cold frame for planting out 

 in the open ground, preferably on manure 

 heaps, or soil taken out of ponds, at the 



[6 



end of May or early in June. Marrows 

 contain a rich sugaiy and farinaceou-i 

 matter, and are a most excellent and 

 nutricious article of diet when dressed in 

 the following manner : Cut the marrows 

 into short pieces, take out all the pith and 

 seeds, and boil them in plenty of water 

 with a little salt. When well boiled, scrape 

 out all the marrow, put it between two 

 dishes, and squeeze out all the water ; then 

 mash it well, adding salt, pepper, and a 

 little butter. It is then a dish fit for any 

 table. The cultivation Mr. Cuthill recom- 

 mends is to sow the seed about the first 

 week in May in the open ground, in a 

 warm corner, and when large enough, 

 transplanted to moderately rich land. " I 

 can grow," he adds, " twenty tons of the 

 marrows to the acre easily ; and when ripe, 

 they can be stowed away anywhere, and 

 will keep good for a very great length of 

 time. In addition to their utility as a vege- 

 table for the table, they form a most excel- 

 lent and economical article when boiled for 

 fattening pigs." For further information 

 on this subject, see Pumpkin. 



Grafting and Budding, Appli- 

 ances for. 



In gardening nomenclature, the term 

 "stock" or "subject" is applied to the 

 tree on which the operation is performed ; 

 that of "graft," and sometimes "scion," 

 to the portion of the branch which is 

 implanted on it. The implements neces- 

 sary for the operation are a handsaw, 

 sometimes made with a folding blade, the 

 peculiarity of which is that the blade 

 should be thin at the back, with very open 

 teeth ; a grafting knife, with a chisel and 

 mallet bevelled on both sides, used where 

 the graft is too large to be cut by the 

 knife ; and a supply of small quoins, or 

 wedges of hard wood, to keep the slit open 

 while the graft is pieparing. The grafting 

 knife is furnished with a smooth spatula, oi 



