208 PUMPKIN. 
that we possess. Its size and form vary beyond de- 
scription. Sometimes it is smooth, and only three or 
four inches in length : sometimes its whole surface is 
rugged, or netted, and is many pounds in weight. 
Melons are, in colour, grey, yellowish, or green, ex- 
ternally; whilst their flesh is white, yellow, reddish, 
or green. 
They are usually eaten with sugar ; sometimes with 
pepper or ginger, and salt; and sometimes alone. In 
France, they are often eaten as a sauce to boiled beef. 
The smaller kinds are pickled; and one particular sort 
of melons are filled with mustard seeds and shred gar- 
lic, and pickled under the name of mangos (73). 
The propagation of melons is by seed, sown in Fe- 
bruary or March ; and the cultivation is somewhat si- 
milar to that of the cucumber, but is attended with 
considerably more trouble and expense. 
225. The PUMPKIN, or POMPION, is a species of 
gourd which grows to an enormous size, contains several cells, 
and numerous seeds zoith tumid margins, and is produced by a 
creeping plant, with lobed leaves (Cucurbita pepo). 
The shape of the pumpkin is generally globular, or flatted at 
top and bottom, and ribbed. The rind is glossy, and of yellow 
or green colour. The flesh is firm, but melting, and the whole 
weight is sometimes more than thirty pounds. 
The Germans cultivate this plant in extensive fields, 
for various economical purposes, but particularly for 
the feeding of swine, and other animals. They cut it 
into pieces, and throw it into fish-ponds, as food for 
carp. Little trouble is required in its culture; and it 
will flourish on any tolerable soil, in a warm and 
sheltered situation. The pulp is served at table in va- 
rious forms, but particularly in pies, and as an ingre- 
dient in puddings and pancakes. The Americans fre- 
quently gather pumpkins when half grown, and eat 
them boiled as a sauce to meat. If the seeds be sub- 
jected to pressure, they will yield a proportion of oil so 
great as nearly to amount to their own weight ; and, 
