VEGETABLE MARROW. 315 



The vegetable marrow was introduced within 

 these few years from Persia, and has been found 

 useful for culinary purposes in every stage of its 

 growth. In a very young state it is good when fried 

 with butter; but the author recommends to let it 

 have a more mature growth, when, after being par- 

 boiled, it should be cut in quarters and stewed in 

 good rich gravy, and seasoned to the taste ; in this 

 way it will be found a very agreeable dish, whole- 

 some and nutritious. 



The large or common gourd, which often grows 

 to above a hundred weight, has a very thick flesh, 

 and keeps well throughout the winter. In France, 

 after being well boiled, the flesh is taken out and 

 mashed, in the manner of potatoes ; and should it 

 happen to be tried in this country, it will be found, 

 if not excellent, at least a tolerable substitute for 

 carrots and turnips. 



Culture. The seed may be sown about the 

 middle of April, on a slight heat, either in a frame 

 or under a hand-glass ; if in a frame, the most 

 convenient way will be to sow the seed in middle- 

 sized pots, which should be nearly filled with some 

 light rich earth, within which the seed should be 

 pressed down half an inch. They will soon come up ; 

 and, on showing a rough leaf, they must be taken up 

 and planted two in a pot, similar to the cucumber 

 or melon, but with more earth and larger pots. 

 When finished, they will require a moderate heat 

 and shade, with a little water, until they seem firmly 

 rooted ; after which air should be admitted more or 

 less, according to the weather, and that they may 

 be gradually hardened to bear the open air when 



