Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/139

 feet apart and place the bulbs therein, covering them all over carefully with the earth. They will soon shoot up and branch out, ripening their seeds in July. It is preferable, however, to change the seed of this, as well as all other vegetables, every few years; and in purchasing, buy always from a responsible vender, who feels a vital interest in selling a pure and genuine article. The seed will keep three years in a dry place; if it is two years old, soak it in water twenty-four hours before sowing.

have been frequently greatly amused by some of our friends kindly presenting us with seeds purporting to be the marrow of all the vegetables, or “Vegetable Marrow.” It is a species of Gourd introduced from Persia several years ago, and has been found useful for culinary purposes in every stage of its growth. When young, it is cut in slices and fried with butter; when more mature, it is cut in quarters, stewed in rich gravy, and seasoned to taste; in this way it is very agreeable, and said to be both wholesome and nutritious.

.—This vegetable is characteristically situated between the Pumpkin and the Squash, consequently its habits and mode of growth are very similar to those plants. Plant the seeds in hills, about the first of May, six feet apart, and manage them as directed for the above. It has an oval fruit inside, very fleshy. In saving the seed, keep the plants distant from any of the family.