VEGETABLE MARROW

a kind of squash, of the same species as the true pumpkin, eaten as a vegetable. It is very popular in England, but is not often seen here. The best English type is (when full grown) nine inches or more in length and four inches or so in diameter, lightly ribbed, with green to yellow rind and light-colored flesh. If eut when about half grown and not over-boiled, its flesh is sweet, nutty, and tender. The Italian vegetable marrow is a distinct variety, reaching a length of twenty or more inches, and with mottled, dark-green rind and orange flesh. In Italy it is gathered when very small—sometimes when no larger than your finger and before the flower is open. These litthe marrows are very tender and delicate in flavor and the vines thus plucked continue to bear profusely for months. This is a plan worthy of trial in the American home vegetable-garden.