The Cultivation of Vegetables 107 
water, and kept as cool as possible in the shade, to pre- 
vent any chance of collapse. 
Varieties — 
Dobbie’s Exhibition. Wyatt’s Garnishing. 
Ryder’s Giant Curled. Dunnett’s Selected. 
VEGETABLE MARROWS 
Vegetable Marrows are deservedly popular plants in 
the kitchen garden, and, where the necessary amount of 
room required can be 
spared, they ought 
always to find a place. 
In a fairly rich 
soil — which is abso- 
lutely necessary — 
they grow luxuriantly, 
the trailing stems 
growing to a con- 
siderable length. 
The seeds should 
be sown singly in 
small pots about the 
middle of March, and placed in a frame, or on a green- 
house shelf. The pots should first be covered with glass, 
and then paper placed over that, to keep the seeds uni- 
formly moist until they have germinated. After germina- 
tion has taken place, paper and glass should be removed. 
When the plants have made some growth — but before the 
pots are full of roots— they should be moved into 5-in. pots 
and returned to the frame or greenhouse, where they should 
Vegetable Marrow 
