190 Memoirs of the Caledonian Horliculiural SocieBf, 



" To make Soup of the Cheese Gourd. — Take the fleshy- 

 part of the gourd when ripe, and cut it into small pieces ; 

 put it into a pan with a small bit of butter, set it upon a slow 

 fire until it melt down to a pure ; then add milk in the pro- 

 portion of half a gallon to 4 lbs. of gourd ; let it boil a short 

 time with a little salt and sugar, enough to make it taste a 

 little sweet ; then cut some slices of bread very thin, toast it 

 very well, and cut them into small dice; put them in a dish, 

 and pour the pure over, and serve it up." 



" Cheese Gourd dressed in tJie Spanish Way. — When ripe, 

 cut the fleshy part into slices about half an inch thick ; score 

 it across into small dice about half through one side of the 

 slices ; scrape a little of the fat of bacon, and put it into a 

 saucepan, with a little parsley, shallots, and mushrooms, 

 chopped very small, adding a little salt and pepper ; put 

 them on a slow fire to fry a little, and place this seasoning 

 upon the cut sides of the gourd slices. Put the whole into 

 a quick oven, with a little butter or olive oil; and, when 

 baked a little, serve up the dish." 



" To dress Vegetable Marrow. — Take the fruit when about 

 half grown ; cut it lengthways through the middle (if large, 

 cut into three or four slices) ; take off" the outer skin ; cut 

 into small dice, about half through one side of the slices ; 

 then scrape a little of the fat of bacon, and put it into a 

 saucepan, with a little parsley, shallots, and mushrooms, 

 chopped very small, and let them fry a little ; then add about 

 a table-spoonful of flour, with a little salt and pepper, mixed 

 all together ; then put the slices of the vegetable marrow into 

 a stewpan with a cover, and put the fried seasoning over the 

 slices, and let them stew a little on a slow fire, with a little 

 fire on the cover. When enough done, serve up." 



The Society's silver medal was given to Mr. Crichton for 

 this communication; it should have been given to the cook. 



28. On the Keeping of Apples. By Mr. Wm. Oliver, Gardener to 

 the Right Hon. the Earl of E-osslyn. Dated Dysart House, 

 Oct. 31. 1827. Read March 6. 1827. 



The fruit-room ought to be placed in a dry cold shady 

 situation, free from wet, and sunk 3 ft. or 4 ft. in the ground. 

 The shelves should be of beech or sycamore, about 2 ft. wide 

 and 1 in. asunder. Fir shelving tastes the fruit. There is 

 no need of fire in fruit-rooms, for a little frost does not injure 

 apples. There ought to be ventilators, as a good deal of air 

 is necessary after the fruit is first gathered and stored. 



When the apples begin to drop, the ripest are gathered. 



