“ It grows well in Central Europe and the United States, while in the south of England it will produce its gigantic fruit in perfection in hot summers. The yellow flesh of this gourd and its numerous varieties yields a considerable amount of nutriment, and is the more valuable as the fruit can be kept, even in warm climates, for a long time. In France and in the East it is much used in soups and ragouts, while simply boiled it forms a substitute for other table vegetables; the taste has been compared to that of a young carrot. In some countries the larger kinds are employed as cattle food. ”

“ Most of the annual gourds may be grown successfully in Britain. They are usually raised in hotbeds or under frames, and planted out in rich soil in the early summer as soon as the nights become warm. The more ornamental kinds may be trained over trellis-work, a favourite mode of displaying them in the East; but the situation must be sheltered and sunny. Even Lagenaria will sometimes produce fine fruit when so treated in the southern counties.
For an account of these cultivations in England see paper by Mr J. W. Odell, “Gourds and Cucurbits,” in Journ. ”

“ In Turkey and Asia Minor it yields, at some periods of the year, an important article of diet to the people; immense quantities are sold in the markets of Constantinople, where in the winter the heaps of one variety with a white rind are described as resembling mounds of snowballs. ”