548 KITCHEN GARDEN. 



drills twelve or fifteen inches apart, and the cloves at 

 six inches from each other in the drill. 



As soon as the leaves begin to decay, take up the 

 roots, and after they are dry, hang them up in a dry 

 room for use. 



30. GOURDS. 



The varieties of Gourd are numerous, and they vary 

 considerably in size, shape, and colour : many of these 

 are grown for their beauty and singularity ; but two 

 only appear to be deserving of cultivation with us as an 

 article of food ; these are, 



J. Cucurbita Melopepo. 2. Cucurbita Ovifera. 



Large American Gourd. Succade Gourd. 



PotironJaune, of the French. Vegetable Marroiu. 



Courge a la Moelle. 



The first sort is the largest of the Gourd tribe. It 

 is nearly globular, very slightly ribbed, of a pale buff or 

 salmon colour, and thickly reticulated over its whole 

 surface with narrow vermicular processes. It keeps well 

 through most part of the winter, and is very thick in 

 flesh. 



It is used in France in soups, as well as mashed as a 

 vegetable in the manner of potatoes, It has a pleasant 

 and peculiar flavour, and is an excellent substitute for 

 carrots and turnips. 



Mr. Call grew one four feet ten inches in circumfer- 

 ence, that weighed I03lbs. 



Mr. Caswell grew another which weighed 104 Ibs. ; 

 and another from America weighed 140 Ibs. 



It requires similar treatment with the common Gourd, 

 viz. a rich loam well manured ; and if laid eighteen 

 inches or two feet thick, upon a large body of dung, 

 the size of the fruit will be proportionately increased. 



The second sort, Vegetable Marrow, is highly deserv- 

 ing of cultivation. 



