Gourds and Pumpkins may be grown to perfection by precisely the same method recommended for Ridge Cucumbers; but as the plants occupy more space, room must be left for them to extend south wards beyond the limits of the ridge.  It is well to put out strong plants from seeds sown in pots in April or May, and protect them until established.  If these are not obtainable, the seed may be sown where the plants are intended to stand, and there will in time be plenty of produce, but of course somewhat later in the season than if strong plants had been put out in the first instance.  Keep a sharp look-out for slugs, which will flock in from all quarters to feast upon them, but will scarcely touch them after they have been planted a week or so.  Any rough fermenting material, such as grass mowings, may be used in making the hills, to give them the aid of a warm bed for a brief space of time, and it is a great gain if they grow freely from the first.  Later on the natural heat will be enough for them.

The edible Gourds are useful in all their stages and ages; and if the cultivator has a fancy to grow large, handsome fruits, he can make the business answer by hanging them up for use in winter, when they may be employed in soups in place of Carrots, or in addition to the usual vegetables, and may indeed be cooked in half a dozen different ways.  There remains yet one more purpose to which the plants may be applied:  supposing you have a great plantation of edible Gourds and Marrows, and would like a peculiarly elegant and delicious dish of Spinach, pinch off a sufficiency of the tops of the advancing shoots, and cook them Spinach fashion.  If properly done, it is one of the finest vegetables ever eaten.  As pinching off the tender tops of the shoots lessens the fruitfulness of the vines, we only recommend this procedure where there is a large plantation.

Gourds may be trained to trellises, fences, and walls.  In all such cases, a good bed should be prepared of any light, rich loam, and it will be none the less effective if made on a mound of fermenting material.

==Herbs==

With certain exceptions, the growing of Sweet Herbs from seeds is altogether advantageous.  The plants come perfectly true, and are so vigorous that it is easier to raise them from seed than to secure a succession from slips or cuttings.  To meet a large and continuous demand in the kitchen there must be a proportionate plantation in the border; but in gardens of medium size we do not advocate the culture of Herbs on an extensive scale, unless there be a special object in view.  A moderate number of Herbs will meet the necessities of most families.  Still it is a fact that the tendency is always in the direction of increased variety, and gardeners are called on to provide frequent changes of flavouring Herbs, some of which are quite as highly prized in salads as they are for culinary purposes.

In the smallest gardens, Mint, Parsley, Sage, and both Common and Lemon Thyme, must find a place.  In gardens which have any pretension to supply the needs of a luxurious table there should be added Basil, Chives, Pot and Sweet Marjoram, Summer and Winter Savory, Sorrel, Tarragon, and others that may be in especial favour.  Large gardens generally contain a plot, proportioned to demands, of all the varieties which follow.