14d 
CALYCIFLOR^E. 
dampness of the climate rendering the fruit watery and de- 
ficient in flavour, and in the saccharine and other principles. 
It si very different when grown under the warm sun 
of the Tropics. It is with us equal to any vegetable, 
both in being wholesome and easily digested, and grate- 
ful to the palate. Mr. Carlisle in his celebrated tirade 
against negro emancipation has described our recently 
emancipated as luxuriating in pompions. The pompion 
forms an ingredient in some of the best descriptions of soup, 
as also in stews. It is also employed in puddings and pies 
and in different confectionary preparations. Oil has 
been expressed from the seeds and used for food, and for 
lamps. In the valley of Anjou, especially at Bourgueil, the 
pompion is cultivated principally for the seeds, the pulp 
being employed to feed cattle and hogs. There, an arpent 
of land produces 4,000 pompions, which yield 1,500 lbs of 
seed, from which, from a third to half the weight of oil, is 
obtained. 
2. Cucurbita Pepo. The White Gourd. 
Leaves cordate obtuse sub-quinque-lobate den- 
ticulated, calyx terminating in a neck beneath 
the limb, fruit subrotund or oblong smooth. 
HAB Cultivated. 
F L. After rains. 
This species is very generally cultivated. The pulp is 
white, and it is more delicate to the taste than that of the 
former. The cucurbita ovifera, the succada gourd ox vege- 
table marrow is occasionally brought to market. It is re- 
garded in Europe as one of the finest of their culinary vege- 
tables. The cucurbita meeopepo, the squash, and C. vil- 
losa, the long white squash, are also cultivated. 
I may mention that the tender tops of the plants of this 
genus, as well as of cucumis, may be used as greens, and 
are very palatable. 
