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See also:VEGETABLE MARROW , Cucurbita See also:Pepe, See also:var. ovifera, the most important of the gourds (q.v.), used as an escuient, furnishing in See also:good seasons a very large See also:supply for the table.' They are best when eaten quite See also:young and not over-boiled, the flesh being then See also:tender, and the flavour sweet and nutty. The Custard Marrow, or See also:crown See also:gourd, bears a See also:peculiar-looking flattened See also:fruit with scalloped edges, which has a sweeter and less nutty flavour than the true marrow. A very distinct See also:form known as See also:Pen-y-Byd has a delicate creamy See also:- WHITE
- WHITE, ANDREW DICKSON (1832– )
- WHITE, GILBERT (1720–1793)
- WHITE, HENRY KIRKE (1785-1806)
- WHITE, HUGH LAWSON (1773-1840)
- WHITE, JOSEPH BLANCO (1775-1841)
- WHITE, RICHARD GRANT (1822-1885)
- WHITE, ROBERT (1645-1704)
- WHITE, SIR GEORGE STUART (1835– )
- WHITE, SIR THOMAS (1492-1567)
- WHITE, SIR WILLIAM ARTHUR (1824--1891)
- WHITE, SIR WILLIAM HENRY (1845– )
- WHITE, THOMAS (1628-1698)
- WHITE, THOMAS (c. 1550-1624)
white nearly globular fruit, with a See also:firm flesh. ' The See also:bush marrows are more bushy in See also:habit and taller and more sturdy in growth.
Vegetable marrows require a warm' situation and a See also:rich See also:soil See also:free from stagnant moisture. They do well on a rubbish or old-dung heap, or in a warm border on little hillocks made up with any fermenting material, to give them a slight warmth at starting. The seeds should be sown in a warm See also:- PIT (O. E. pytt, cognate with Du. put, Ger. Pfutze, &c., all ultimately adaptations of Lat. puteus, well, formed from root pu-, to cleanse, whence gurus, clean, pure)
pit in See also:April, and forwarded under See also:glass, but in a very mild See also:heat ; the See also:plants must be shifted into larger pots, and be gradually hardened previous to being planted out, when the mild See also:weather sets in in May or See also:June. The use of See also:hand-glasses makes it possible to transplant earlier than would otherwise be advisable. The seeds may he sown See also:early in May in pots under a hand-glass, or towards the end of May in the open ground, if heat is not at command. The true vegetable marrow bears fruit of an oblong-elliptical shape, about 9 in. See also:long, See also:pale-greenish while young, with whitish flesh, and scarcely any indication of ribs; when mature it is of a pale yellow See also:colour. There is a variety which is more oblong, grows to '15 or 18 in., and has the See also:surface slightly marked by irregular See also:longitudinal obtuse ribs.' The shoots may be allowed to ruti along the surface of the ground, or they may be trained against a See also:wall-or paling, or on trellises. As the gourds See also:cross readily, care is necessary to keep any particular variety true.
End of Article: VEGETABLE MARROW
Additional information and Comments
It would be helpful to have a picture of a vegetable marrow. As an American, the term is one I have read, but for which I do not have a precise meaning. Is a vegetable marrow a zucchini (courgette)? Is it a more general term, as the American usage "squash"?
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