To the Editor of the Otago Witness.

Otago Witness, Issue 420, 17 December 1859, Page 6

To the Editor of the Otago Witness.

Sir— There ai v some things which lose half their beauty in the qettin^ vp — for instance, a pretty girl in the new-h.shioned bonnet, or a Highlander in peg top trousers. Such is the case with a very tasty article — the vegetable marrow. If a Maori of olden time were to cook the leg of an European in the same unscientific way that people generally cook vegetable marrow, he would for ever eschew it as an especial article of diet. My text is that esculent. I will divide the subject into two heads — its growth, and gastronomic treatment— and conclude with a few brief observations in application. The vegetable marrow, being susceptible of cold, should not be sown before December, but as early in the month as is convenient ; the richer the soil the better. Any odd corner will do— on a dunghill—alongside a fence— over a whare, a wail, or an arbour, and independently of the gastric treat hereafter, the magnificent golden blossoms interspersed among the daik green ivy leaves, will lichly delight the eye.

If planted in bed:,, let the rows be 8 or 9 feet apart, and a distance of 3 feet between each plant ; water freely when young, and shelter from the sun by a little fern : a saucer- shaped bed is the best form. When the leading shoot is -3 feet lonw, off with his head, that the lateral fruit bearing branches may be produced, which peg down to avoid crowding. Pluck off the earliest fruit to strengthen the plant; and if you adhere to these instructions, you may rely upon more than 100 marrows from one to three pounds each. Should your ground be occupied, put in a few plants after the early potatoes. Now then for the cooking. When eaten green— boil whole, in plenty of water, with a little salt, from 20 to 60 minutes, accotdmg to size, or until soft ; when well done, take them up carefully, cut them open, and drain. When ripe— cut them into suitable sized pieces, take out the seeds and spongy parts, boil in plenty of water until soft enough to be mashed ; scrape off the coat, mash with butter, salt, and pepper, and if you do not pionounce them delicious, you are entirely destitute of all taste.

Now then to apply the subject. If you are so capricious as not to fancy them, remember that, containing a large quantity of lich sugary and farinaceous matter, the vegetable marrow may be given to pigs, and as swine in Eastern countries fed on pine apples assume a richer flavour, you may rely upon it that your marrow fed pigs will pronounce an unmistakeable eulogy on your sty establishment. Another recommendation is that the vegetable marrow will keep by simply laying them on shelves ; but keep them from frost and youinay eat the last far in the spring of the following year. Some store them by piling, with a little fresh straw over them, and the flavour is moreover improved, like old Madeira, by keeping. I have now done : and if you dem't take to cultivating a vegetable which with little or no trouble will yield 30 tons to the acre of rich delicious food, why then you are what I should not like to call you. Vegetable Marrow.