256 Account of the Vegetable Marrow. 



of which uniting, form a projecting apex at the end of the 

 fruit, which is very unusual in this tribe. 



It is useful for culinary purposes in every stage of its 

 growth ; when very young it is good if fried with batter ; 

 when large, or about half grown, it is excellent either plain 

 boiled or stewed with rich sauce ; for either of these pur- 

 poses it should be cut in slices. The flesh has a peculiar 

 tenderness and softness, from which circumstance it has, I 

 suppose, received its name, much resembling the buttery 

 quality of the Beurre Pears, and this property remains 

 with it till it is full grown, when it is used for pies. It is, 

 however, in its intermediate state of growth that I conceive 

 it likely to be most approved. Compared with all the 

 other kinds which I had growing, its superiority was de- 

 cided ; there were one or two which, in cooking, might be 

 considered nearly as good, but these are bad bearers, and 

 more difficult to cultivate, so that I consider the Vegetable 

 Marrow without a rival. 



I have been able to obtain but very imperfect accounts 

 of the origin of this particular Gourd. It was certainly new 

 in this country within a few years, and I think the most 

 probable account, of the many I have heard, of its introduc- 

 tion, is, that the first seeds were brought here in one of our 

 East India ships, and came probably from Persia, where, 

 I am told, it is known, and called deader. Its cultivation 

 is easy ; the plants must be raised in pots in a hot-bed, and 

 put out on ridges or mounds of dung in the same manner 

 as summer Cucumbers; it being desirable to have them 

 as forward as possible, they should be put out early and 



