360 GATHERING, STORING AND PACKING 



VEGETABLE MARROWS, GOURDS AND SQUASHES. 



In private gardens the Vegetable Marrow is always 

 welcome as it is a wholesome addition to the green 

 vegetables. Unfortunately it is very tender and this 

 in cold seasons makes the fruit later. The same 

 advice as regards the gathering in private gardens 

 does not apply to the market grower who requires 

 large fruits with firmly set skins that do not bruise. 

 Considerable room is required also in packing. On 

 the other hand if quality is considered the fruits 

 should not be allowed to harden or partially mature 

 their seeds but be cut in a much younger state and 

 cooked whole without being even peeled. Full-grown 

 fruits are dry and mealy, but when young make a 

 much nicer dish. There is no loss by early cutting 

 as if the fruits are allowed to get big there is a smaller 

 crop. The fruits keep good for some days in a cool 

 place, but put the stalk end in water or in damp moss. 

 Large fruits are much liked in manufacturing towns 

 and they are made into jams and compotes not un- 

 like preserved ginger. They are sent to market in 

 crates and early in the season in flat baskets, the long 

 green and white kinds being the most largely grown. 

 Very large fruits are kept for winter use. By hanging 

 them up in dry rooms they keep good for a long time. 



Much the same treatment is required to grow 

 Gourds and Pumpkins. The edible varieties are quite 

 as useful in a young state, and when fully grown are 

 used in a similar way. Some varieties attain a great 



