VEGETABLE MARROWS, CUCUMBERS, ETC. 149 



soon as the fruit becomes apparent, give copious supplies 

 of liquid manure and increase the draughts of water. 

 When a fair size is reached place a sheet of glass under 

 the marrow or the taste will be earthy. Personally, we 

 prefer to cut the fruit when a medium size is reached, 

 but there is a good demand for huge specimens. When 

 such are required place a saucer of water by the side of a 

 vegetable marrow and connect the water and the inside 

 of the main stem by means of a three-ply rope of wool. 

 The abundant supply of liquid quickly plumps out the 

 fruit to enormous dimensions. (Plate 12, Fig. 6.) 



There are many varieties to select from when sowing : 

 Custard is a small type ; Carters' Trailing White is a 

 quick grower ; Pen-y-byd (the best in the world) is for 

 late culture, round in shape ; Bush or Cluster is useful 

 where space is limited. 



The Squash is a vegetable fruit more after the type 

 of a pumpkin than a marrow. The cultural require- 

 ments of both are similar to those set out above for the 

 marrow, but the squash requires more room, and the 

 pumpkin much more room than suggested a few lines 

 higher up. The squash and the pumpkin or gourd are 

 little grown by the average amateur, yet they are an 

 easy crop to rear and well worth undertaking. The 

 squash may be used in late autumn or winter in place of 

 the marrow, and many consider that its flavour is a trifle 

 more sweet and aromatic. The pumpkin has, of course, 

 figured in many fairy tales in the form of prodigious 

 pumpkin pies, but, personally, we prefer a little pumpkin 

 mixed with other fruit rather than a whole dish of this 

 delicacy cooked by itself. 



