The Field and Garden Vegetables of America Part 35

MOUNTAIN SPROUT.

This variety is similar to the Mountain Sweet. It is of large size, long, and of an oval form. Skin striped and marbled with paler and deeper shades of green; rind thin,--measuring scarcely half an inch in thickness; flesh scarlet, a little hollow at the centre, crisp, sugary, and of excellent flavor.

Like the Mountain Sweet, it is a favorite market sort. It is not only of fine quality, but very productive. Seeds russet-brown.

MOUNTAIN SWEET.

A large, long, oval variety, often contracted towards the stem in the form of a neck; skin striped and marbled with different shades of green; rind rather thin, measuring scarcely half an inch in thickness; flesh scarlet, and solid quite to the centre; seeds pale russet-brown, but often of greater depth of color in perfectly matured specimens of fruit.

A popular and extensively cultivated variety, quite hardy, productive, and of good quality. "For many years, it was universally conceded to be the best market sort cultivated in the Middle States, but of late has lost some of the properties that recommended it so highly to favor. This deterioration has probably been owing to the influence of pollen from inferior kinds grown in its vicinity."

ODELL'S LARGE WHITE. _W. D. Brinckle._

Size very large, sometimes weighing sixty pounds; form round; skin gray, with fine green network spread over its uneven surface; rind nearly three-fourths of an inch in thickness; seeds large, grayish-black, and not numerous; flesh pale-red; flavor fine; quality very good.

Productiveness said to exceed that of most other kinds.

This remarkably large melon originated with a negro man on the property of Col. A. G. Sumner, of South Carolina. Its large size, and long-keeping quality after being separated from the vine, will recommend the variety, especially for the market.

ORANGE.

Form oval, of medium size; skin pale-green, marbled with shades of deeper green; rind half an inch in depth, or of medium thickness; flesh red, not fine-grained, but tender, sweet, and of good quality. When in its mature state, the rind separates readily from the flesh, in the manner of the peel from the flesh of an orange.

When first introduced, the variety was considered one of the best quality; but it appears to have in some degree deteriorated, and now compares unfavorably with many other sorts.

PIE-MELON.

California Pie-melon.

Plant running,--the foliage and general habit resembling the Common Water-melon, but yet distinguishable by its larger size, more hairy stem, and its more stocky and vigorous character; fruit oblong, very large, measuring sixteen inches and upwards in length, and from eight to ten inches in diameter; skin yellowish-green, often marbled with different shades of light-green or pea-green; flesh white, succulent, somewhat tender, but very unpalatable, or with a squash-like flavor, in its crude state. As intimated by the name, it is used only for culinary purposes.

This melon should be cooked as follows: After removing the rind, cut the flesh into pieces of convenient size, and stew until soft and pulpy.

Lemon-juice, sugar, and spices should then be added; after which, proceed in the usual manner of making pies from the apple or any other fruit. If kept from freezing, or from dampness and extreme cold, the Pie-melon may be preserved until March.

RAVENSCROFT. _W. D. Brinckle._

Size large; form oblong; skin dark-green, faintly striped and marked with green of a lighter shade, and divided longitudinally by sutures from an inch and a quarter to two inches apart; rind not more than half an inch in thickness; seed cream-color, tipped with brown at the eye, and having a brown stripe around the edge; flesh fine red, commencing abruptly at the rind, and extending to the centre; flavor delicious and sugary; quality "best."

This valuable water-melon originated with Col. A. G. Sumner, of South Carolina.

SOUTER. _W. D. Brinckle._

Size large, sometimes weighing twenty or thirty pounds; form oblong, occasionally roundish; skin peculiarly marked with finely reticulated, isolated, gray spots, surrounded by paler green, and having irregular, dark-green, longitudinal stripes extending from the base to the apex; rind thin, about half an inch thick; seed pure cream-white, with a faint russet stripe around the edge; flesh deep-red to the centre; flavor sugary and delicious; quality "best." Productiveness said to be unusually great.

This excellent variety originated in Sumpter District, South Carolina.

PAPANJAY, OR SPONGE CUc.u.mBER.

Papangaye. _Vil._ Cuc.u.mis acutangulus.

This is an East-Indian plant, with a creeping stem, and angular, heart-shaped leaves. The flowers (several of which are produced on one stem) are yellow; the fruit is ten or twelve inches in length, about an inch and a half in diameter, deeply furrowed or grooved in the direction of its length, forming ten longitudinal, acute angles; the skin is hard, and of a russet-yellow color; the seeds are black, rough, and hard, and quite irregular in form,--about five hundred are contained in an ounce.

_Use._--The fruit is eaten while it is quite young and small; served in the manner of cuc.u.mbers, or like vegetable marrow. When fully ripened, it is exceedingly tough, fibrous, and porous, and is sometimes used as a subst.i.tute for sponge: whence the name.

p.r.i.c.kLY-FRUITED GHERKIN.

Gherkin. West-Indian Cuc.u.mber. Jamaica Cuc.u.mber. Cuc.u.mis anguria.

This species is said to be a native of Jamaica. The habit of the plant is similar to that of the Globe Cuc.u.mber, and its season of maturity is nearly the same. The surface of the fruit is thickly set with spiny nipples, and has an appearance very unlike that of the Common Cuc.u.mber.

It is comparatively of small size, and of a regular, oval form,--generally measuring about two inches in length by an inch and a third in its largest diameter; color pale-green; flesh greenish-white, very seedy and pulpy. The seeds are quite small, oval, flattened, yellowish-white, and retain their vitality five years.

It is somewhat later than the Common Cuc.u.mber, and requires nearly the whole season for its full development. Plant in hills about five feet apart; cover the seeds scarcely half an inch deep, and leave three plants to a hill.

The p.r.i.c.kly-fruited Gherkin is seldom served at table sliced in its crude state. It is princ.i.p.ally grown for pickling: for which purpose it should be plucked when about half grown, or while the skin is tender, and can be easily broken by the nail. As the season of maturity approaches, the rind gradually hardens, and the fruit becomes worthless.

In all stages of its growth, the flesh is comparatively spongy; and, in the process of pickling, absorbs a large quant.i.ty of vinegar.

THE PUMPKIN.

Cucurbita pepo.

Under this head, on the authority of the late Dr. T. W. Harris, should properly be included "the common New-England field-pumpkin, the bell-shaped and crook-necked winter squashes, the Canada crook-necked, the custard squashes, and various others, all of which (whether rightly or not, cannot now be determined) have been generally referred by botanists to the _Cucurbita pepo_ of Linnaeus."

The term "pumpkin," as generally used in this country by writers on gardening and agriculture, and as popularly understood, includes only the few varieties of the Common New-England Pumpkin that have been long grown in fields in an extensive but somewhat neglectful manner; the usual practice being to plant a seed or two at certain intervals in fields of corn or potatoes, and afterwards to leave the growing vines to the care of themselves. Even under these circ.u.mstances, a ton is frequently harvested from a single acre, in addition to a heavy crop of corn or potatoes.

The Pumpkin was formerly much used in domestic economy; but, since the introduction of the Crook-necks, Boston Marrow, Hubbard, and other improved varieties of squashes, it has gradually fallen into disuse, and is now cultivated princ.i.p.ally for agricultural purposes.

_Varieties._--The following are the princ.i.p.al varieties, although numerous intermediate sorts occur, more or less distinct, as well as more or less permanent in character:--

CANADA PUMPKIN.

Vermont Pumpkin.

The Canada Pumpkin is of an oblate form, inclining to conic; and is deeply and regularly ribbed. When well grown, it is of comparatively large size, and measures thirteen or fourteen inches in diameter, and about ten inches in depth. Color fine, deep orange-yellow; skin or sh.e.l.l rather thick and hard; flesh yellow, fine-grained, sweet, and well flavored. Hardy, and very productive.

Compared with the common field variety, the Canada is much more flattened in its form, more regularly and deeply ribbed, of a deeper and richer color; and the flesh is generally much sweeter, and less coa.r.s.e and stringy in its texture. It seems adapted to every description of soil; thrives well in all climates; and is one of the best sorts for agricultural purposes, as well as of good quality for the table.