222. _MAIZE, or INDIAN CORN_ (Zea mays, Fig. 58), _is a species of grain
much cultivated in America and other climates: the grains are of yellow
colour, somewhat shaped like flattened peas, and grow closely set round
the upper part of high perpendicular stalks._
To the inhabitants of many countries of warm climates the cultivation of
maize is a very important pursuit. These plants are propagated by sowing
the seed in rows, in March, April, or May: they generally produce two crops
in the year, and yield, according to the soil, from fifteen to forty
bushels per acre. As soon as they are ripe, the ears are gathered. They are
shortly afterwards threshed, and the grain, when separated, is spread out
to dry in the sun; for, if it were heaped together in this state, it would
ferment, and sprout or grow.
The American Indians parch this kind of corn over a fire, in such manner as
not to burn it. Afterwards they pound it, sift the meal and preserve it for
their chief food. They make it into puddings and cakes, or bread, the
quality of which is extremely nutritive. Maize is useful for poultry and
cattle of every kind; and, if converted into malt, a wholesome beverage may
be brewed from it. Of the leafy _husk_ which surrounds the ear of the maize
a beautiful kind of writing paper is manufactured at a paper-mill near
Rimini in Italy; and a greyish paper may be manufactured from the whole
plant. The _stalks_ are said to afford an excellent winter food for cattle.
When the _young ears_ are beginning to form, they have a sweet and
agreeable taste. If, in this state, the leaves be stripped off, and the
ears be subjected to pressure, a pleasant and palatable milky juice may be
obtained from them.
It is supposed that maize might, with advantage, be cultivated in England.
223. _The COMMON CUCUMBER_ (Cucumis sativus, Fig. 59.) _is an oblong,
rough, and cooling fruit, which is cultivated in our kitchen gardens, and
is supposed to have been originally imported into this country from some
part of the Levant._
Cucumbers are always eaten before they are ripe, and usually with vinegar,
oil, pepper, and salt. They are sometimes stewed; and when young (under the
name of _gerkins_), are pickled with vinegar and spices, or preserved in
syrup as a sweetmeat.
As the cucumber plants are too tender to sustain the coldness of our
climate exposed to the open air, it is necessary to sow the seed in
hot-beds, or under hand-glasses; though, in the beginning of summer, the
glasses may, without danger, be removed. The fruit is much improved by
putting a piece of slate or a tile under each, instead of allowing it to
lie upon the naked ground.
224. _The COMMON MELON, or MUSK MELON, is a species of cucumber, produced
by a creeping herbaceous plant_ (Cucumis melo), _which has leaves with
rounded angles, and grows wild in Tartary._
In hot climates this fruit attains great perfection and a peculiarly fine
flavour; and even in England, where it is cultivated in hot-beds, and
sheltered by glass frames, it is one of the coolest and most delicious
summer fruits that we possess. Its size and form vary beyond description.
Sometimes it is smooth, and only three or four inches in length: sometimes
its whole surface is rugged, or netted, and is many pounds in weight.
Melons are, in colour, grey, yellowish, or green, externally; whilst their
flesh is white, yellow, reddish, or green.
They are usually eaten with sugar; sometimes with pepper or ginger, and
salt; and sometimes alone. In France, they are often eaten as a sauce to
boiled beef. The smaller kinds are pickled; and one particular sort of
melons are filled with mustard seeds and shred garlic, and pickled under
the name of _mangos_ (73).
The propagation of melons is by seed, sown in February or March; and the
cultivation is somewhat similar to that of the cucumber, but is attended
with considerably more trouble and expense.
225. _The PUMPKIN, or POMPION, is a species of gourd which grows to an
enormous size, contains several cells, and numerous seeds with tumid
margins, and is produced by a creeping plant, with lobed leaves_
(Cucurbita pepo).
_The shape of the pumpkin is generally globular, or flatted at top and
bottom, and ribbed. The rind is glossy, and of yellow or green colour.
The flesh is firm, but melting, and the whole weight is sometimes more
than thirty pounds._
The Germans cultivate this plant in extensive fields, for various
economical purposes, but particularly for the feeding of swine, and other
animals. They cut it into pieces, and throw it into fish-ponds, as food for
carp. Little trouble is required in its culture; and it will flourish on
any tolerable soil, in a warm and sheltered situation. The pulp is served
at table in various forms, but particularly in pies, and as an ingredient
in puddings and pancakes. The Americans frequently gather pumpkins when
half grown, and eat them boiled as a sauce to meat. If the _seeds_ be
subjected to pressure, they will yield a proportion of oil so great as
nearly to amount to their own weight; and, when ground with water, they
afford a cooling and nutritious kind of milk.
226. _The BOTTLE GOURD is an American fruit with woody rind, and of very
various shape, belonging to the same tribe as the pumpkin, and produced
by a creeping plant_ (Cucurbita lagenaria) _with somewhat angular and
downy leaves, each having two glands at the base underneath._
This fruit is at first green, but when ripe, it assumes a dull yellow
colour; and the flesh is spongy and very white. Its size and shape are so
varied, that it would be impossible to describe them; sometimes it has a
long slender part next the stalk, like the neck of a bottle; sometimes it
is swollen, and sometimes of great length, and of form so curved as to be
shaped almost like a bugle horn, or the musical instrument called a
serpent.
So hard and strong is the _rind_ of the bottle-gourd, that this, when freed
from the pulp, is frequently converted by the Americans, as well as the
inhabitants of the West Indies, into drinking cups, flagons, bottles, and
other domestic utensils; but, on being first used, it communicates a
disagreeable taste to the juices contained in it. The _pulp_, boiled with
vinegar, is sometimes eaten.
227. _The WATER MELON_ (Cucurbita citrullus) _is a roundish or oblong
species of gourd, with thin smooth rind, marked with star-like spots, the
leaves deeply divided into lobes, and the flowers somewhat resembling
those of the cucumber._
Persons who have visited hot climates know well how to appreciate the
grateful coolness and delicious flavour of the water melon, the flesh of
which is so succulent that it melts in the mouth; and the central pulp of
which is fluid, like that of the cocoa-nut, and may be sucked, or poured
out through a hole in the rind, and thus made to afford a most refreshing
beverage.
To the inhabitants of Egypt, China, the East Indies, and other countries,
where they are cultivated to a great extent, water melons are extremely
valuable, both as food and physic. They are allowed to be eaten in fevers,
and other inflammatory complaints. Their flesh or pulp is, in general, of
reddish colour; one kind, however, called by the French _pastèque_, has a
whitish green pulp. The latter are frequently pickled in vinegar, like
gerkins; and are eaten in fricassees, or baked in sweet wine.
Both these varieties may be grown in our gardens, under hot-bed frames, in
the same manner as cucumbers.