VEGETABLE MARROW. 133 



feet apart and place the bulbs therein, covering them all over 

 carefully with the earth. They will soon shoot up and branch 

 out, ripening their seeds in July. It is preferable, however, 

 to change the seed of this, as well as all other vegetables, every 

 few years ; and in purchasing, buy always from a responsible 

 vender, who feels a vital interest in selling a pure and genuine 

 article. The seed will keep three years in a dry place ; if it 

 is two years old, soak it in water twenty-four hours before 

 sowing. 



VEGETABLE MARROW. 



Cucurbiia ovifera, var. — Patiron, Fr. 



We have been frequently greatly amused by some of our 

 friends kindly presenting us with seeds purporting to be the 

 marrow of all the vegetables, or •' Vegetable Marrow." It is 

 a species of Gourd introduced from Persia several years ago, 

 and has been found useful for culinary purposes in every stage 

 of its growth. When young, it is cut in slices and fried with 

 butter ; when more mature, it is cut in quarters, stewed in rich 

 gravy, and seasoned to taste ; in this way it is very agreeable, 

 and said to be both wholesome and nutritious. 



Culture. — This vegetable is characteristically situated be- 

 tween the Pumpkin and the Squash, consequently its habits 

 and mode of growth are very similar to those plants. Plant 

 the seeds in hills, about the first of May, six feet apart, and 

 manage them as directed for the above. It has an oval fruit 

 inside, very fleshy. In saving the seed, keep the plants dis- 

 tant from any of the family. 



