
I put the Live Monarch sleeve over the container that had support.

View through the netting. I took the skin off the pumpkin. Cut it into pieces. Made a hole (knife or other round instrument). Then placed the pumpkin pieces on the defoliated stems of tropical milkweed. Put in the support, put on the netting and now they eating it up.
Use this method with 5th instars only. The younger caterpillars will not be able to make it to pupation on pumpkin.
This is the type of pumpkin that I am using:
http://www.epicurious.com/tools/fooddic ... y/?id=1654
calabaza
[kah-lah-BAH-sah]
A pumpkinlike squash popular throughout the Caribbean as well as Central and South America. The calabaza, which is also called West Indian pumpkin , is round in shape and can range in size from as large as a watermelon to as small as a cantaloupe. Its skin can range in color from green to pale tan to light red-orange; its flesh is a brilliant orange. Calabaza has a sweet flavor akin to that of BUTTERNUT SQUASH; its texture is firm and succulent. It can be found in chunks throughout the year in Latin markets. Choose cut pieces with fresh, moist, tightly grained flesh with no signs of soft or wet spots. If you can find whole calabaza, look for those that are unblemished and heavy for their size; the stem should still be attached. Whole calabaza can be stored in a cool, dark place for up to 6 weeks. Cut calabaza should be wrapped tightly and refrigerated for no more than a week. Calabaza may be used in any way suitable for winter squashes like ACORN SQUASH and butternut.