190 Memoirs of the Caledonimi Horticultural Society. 



" To make Sou]} of the Cheese Gourd. — Take the fleshy 

 part of the gourd when ripe, and cut it into small pieces ; 

 put it into a pan with a small bit of butter, set it upon a slow 

 fire until it melt down to a pure ; then add milk in the pro- 

 portion of half a gallon to 4 lbs. of gourd ; let it boil a short 

 time with a little salt and sugar, enough to make it taste a 

 little sweet ; then cut some slices of bread very thin, toast it 

 very well, and cn<" them into small dice; put them in a dish, 

 and pour the pure over, and serve it up." 



" Cheese Gourd dressed in the Spariish Way. — When ripe, 

 cut the fleshy part into slices about half an inch thick ; score 

 it across into small dice about half through one side of the 

 slices ; scrape a little of the fat of bacon, and put it into a 

 saucepan, with a little parsley, shallots, and mushrooms, 

 chopped very small, adding a little salt and pepper ; put 

 them on a slow fire to fry a little, and place this seasoning 

 upon the cut sides of the gourd slices. Put the whole into 

 a quick oven, with a little butter or olive oil; and, when 

 baked a little, serve up the dish." 



" To dress Vegetable Marrow. — Take the fruit when about 

 half grown ; cut it lengthways through the middle (if large, 

 cut into three or four slices) ; take off" the outer skin; cut 

 into small dice, about half through one side of the slices ; 

 then scrape a little of the fat of bacon, and put it into a 

 saucepan, with a little parsley, sliallots, and mushrooms, 

 chopped very small, and let them fry a little ; then add about 

 a table-spoonful of flour, with a little salt and pepper, mixed 

 all together ; then put the slices of the vegetable marrow into 

 a stewpan with a cover, and put the fried seasoning over the 

 slices, and let them stew a little on a slow fire, with a little 

 fire on the cover. When enough done, serve up." 



The Society's silver medal was given to Mr. Crichton for 

 this communication; it should have been given to the cook. 



28. On the Keeping of Apples. By Mr. Wm. Oliver, Gardener to 

 the Right Hon. the Earl of Rosslyn. Dated Dysart House, 

 Oct. 31. 1827. Read March 6. 1827. 



The fruit-room ought to be placed in a dry cold shady 

 situation, free from wet, and sunk 3 ft. or 4- ft. in the ground. 

 The shelves should be of beech or sycamore, about 2 ft. wide 

 and loin, asunder. Fir shelving tastes the fruit. There is 

 no need of fire in fruit-rooms, for a little frost does not injure 

 apples. There ought to be ventilators, as a good deal of air 

 is necessary after the fruit is first gathered and stored. 



When the apples begin to drop, the ripest are gathered, 



