f their meat and seed; some are red,
some yellow, and others white meated; and so of the seed, some are
yellow, some red, and some black; but these are never of different
colors in the same melon. This fruit the Muscovites call arpus;
the Turks and Tartars karpus, because they are extremely cooling.
The Persians call them hindnanes, because they had the first seed
of them from the Indies. They are excellently good, and very
pleasant to the taste, as also to the eye; having the rind of a
lively green color, streaked and watered, the meat of a carnation,
and the seed black and shining, while it lies in the melon.

3. Their pompions I need not describe, but must say they are much
larger and finer than any I ever heard of in England.

4. Their cushaws are a kind of pompion, of a bluish green color,
streaked with white, when they are fit for use. They are larger
than the pompions, and have a long narrow neck. Perhaps this may
be the ecushaw of T. Harriot.

5. Their macocks are a sort of melopepones, or lesser sort of
pompion or cushaw. Of these they have great variety; but the
Indian name macock serves for all, which name is still retained
among them. Yet the clypeatae are sometimes called cymnels, (as are
some others also,) from the lenten cake of that name, which many
of them very much resemble. Squash, or squanter-squash, is their
name among the northern Indians, and so they are called in New
York and New England. These being boiled whole, when the apple is
young, and the shell tender, and dished with cream or butter,
relish very well with all sorts of butcher's meat, either fresh or
salt. And whereas the pompion is never eaten till it be ripe,
these are never eaten after they are ripe.

6. The Indians never eat the gourds, but plant them for other
uses. Yet the Persians, who likewise abound with this sort of
fruit, eat the cucurbita lagenaris, which they call kabach,
boiling it while it is green, before it comes to its full
maturity, for when it is ripe the rind dries, and grows as hard as
the bark of a tree, and the meat within is so consumed and dried
away, that there is then nothing left but the seed, which the
Indians take clean out, and afterwards use the shells, instead of
flagons and cups, as is done also in several other parts of the
world.

7. The maracock, which is the fruit of what we call the passion
flower, our natives did n