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CUP 



above sort : the leaves large lobated, and the 

 flowers yellow, suececded by roundish, knobby- 

 warted, white fruit, of a moderate size. 



The varieties are : the Roundish Warted, the 

 Oblong Warted, the Flat Warted, the Bottle- 

 shaped Warted, the Orange-shaped Waited, the 

 Lemon Warted, and the Yellow-fruited. 



The fourth speeics has a roundish stem, hairy, 

 procumbent or climbing, with trifid tendrils, with 

 many long branches : the leaves arc lobcd-angu- 

 fer, serrate, hairy, alternate, on long petioles: the 

 flowers yellow, on lateral, one-flowered pedun- 

 cles: the fruit large, reddish-yellow or yellowish- 

 white within and without, commonly roundish, 

 often flatted at top and bottom, always torulose, 

 sometimes ovate, out seldom warted. It is com- 

 mon in North America. 



The varieties are : the Common broad flat, the 

 Luckier-shaped, the Conical, Citron-shaped, 

 the Flat-sided, the Turbinated, the Hemispheri- 

 cal, the Depressed, the Star-shaped, the White- 

 striped, and the Yellow-striped Squash Gourd. 



The filth has a round striated stem, long, 

 branched, hairy, procumbent, diffused with la- 

 teral bilid tendrils: the flowers are yellow, on 

 short, solitary, lateral peduncles : the fruit large, 

 smooth, round or oblong, a foot and half in 

 length, within watery, sweet, very red or pale. 

 It is a native of the South of Europe. 



The varieties in the form of the fruit are : the 

 Large round red-fleshed, the Large round 

 white-fleshed, the Large oblong, and the Small 

 round Water Melon. 



Culture. — In the raising of most of these plants, 

 as well as their after culture, the aid of artificial 

 heat and shelter is generally requisite. 



Culture in the Gourd Kbul. — This is effected 

 by sowing the seed annually, either on slight 

 hot-beds or in the open ground in the spring 

 months : but the former is probably the best 

 mode, as the plants are more early. In the first 

 method, it should be performed about the latter 

 end of March or the middle of April ; and when 

 the plants have attained a pretty strong growth, 

 and been hardened by the free admission of air, 

 ihey should be removed into the situations 

 where they are to remain in the open ground 

 with halls of earth about their roots. 



In the latter mode, the seed maybe sown in 

 the natural ground where the plants are to re- 

 main, about the middle of May, open sunny 

 situations being provided for the purpose. The 

 mould should he made fine, and the seed put in 

 to the depth of about half an inch, three or four 

 seeds in a place. 



Some advise the putting in a little dung in the 

 situations where the seeds are to be sown, in 

 order to forward the plants; and when they 

 8 



come up, to protect them by hand-glasses. 

 This is particularly useful for the more tender 

 kinds. 



When the plants are of some growth, they 

 should be thinned out to one or two good plants, 

 and be plentifully supplied with water when the 

 season is hot and dry, especially after they have 

 begun to run or spread ; as by this management 

 they will extend very considerably. 



When any of the sorts are cultivated for the 

 purpose of ornament, they should be trained to 

 strong stakes in order to show their flow ers more 

 folly. 



The seed should be saved form the best and 

 most perfectly ripened fruit of the different kinds, 

 being carefully freed from the pulp, and preserved 

 in a dry situation. 



Culture in tlie IVatcr Melon Kind. — The cul- 

 ture in these plants is by sowing the seed annu- 

 ally about the latter end of February or begin- 

 ning of the following month, on pretty sub- 

 stantial hot-beds, keeping them protected by the 

 glasses when the weather is bad : after the plants 

 have attained a little growth, they should be 

 pricked out into small pots, two plants in each, 

 being replunged in the hot-bed. When they 

 begin to throw out runners, they should be re- 

 moved into the fruiting hot-bed in the same 

 manner as practised for Cucumbers and Melons, 

 only one pot of plants being employed for a two- 

 or three- light frame, the beds being previously 

 earthed over, and hillocks raised to the height 

 of twelve or fifteen inches. 



The after-management in regard to stopping 

 the plants, the admission of air, the giving of 

 water, covering the glasses in the nights, 

 and keeping up the heat of the beds by lin- 

 ings, must be regulated in the same manner as 

 for the Melon. The spaces between the hills 

 should be gradually earthed up, and the vines 

 be trained so as to fill the frames without cross- 

 ing or being too much crowded. When thev 

 begin to show and set fruit, the heat should be 

 well supported and kept up, that they may be so 

 brought forward as to ripen in due time. When 

 the fruit has attained the state of maturity, it 

 turns rather yellow, and becomes somewhat soft 

 at the top. 



In the cultivation of all the sorts and varieties- 

 of these plants where the object is the fruit, 

 seed that has been kept some years should con- 

 stantly be employed, as new seed is apt to grow 

 too luxuriantly. 



CULINARY PLANTS, such plants as are 

 employed in the business of cooking, as articles 

 of food, or for the purpose of garnishing dif- 

 ferent sorts of dishes. 



CUPRESSUS, a genus affording plants of 



