223 



STATE POMOLOGICAL SOCIETY. 



A delicious 



,5ap«S?^??35i;^ 



vegetable. 



before using. The engraving represents the principal varieties of winter rad- 

 ishes — indeed, all worthy of culture. These radishes are every year becoming 

 more popular, and particularly so since the introduction of the newer Chinese 

 varieties; though for that matter we are indebted to China for all our radishes. 

 Fig. 6 is the California Mammoth White Winter, a splendid variety which we 

 saw in San Francisco, more than a foot in length, and as crisp and tender as 

 one could desire. It was brought to California by Chinese emigrants. Fig. 7, 

 Chinese White Winter ; 8, Black Eound Spanish ; 9, Chinese Kose Winter. 



SALSIFY, OK OYSTER PLANT. 



Cut into small pieces, it makes a fine soup, like 

 that from oysters. It is also par boiled, 

 grated fine, made into small balls, dipped 

 into batter, and fried. Culture same as 

 for carrots and parsnips. 



SQUASHES. 



The Squashes are an interesting and useful class of vegetables, interesting 

 because presenting such a variety of forms. Of their usefulness we need not say 

 a word. The squashes 

 are of tropical origin, 

 and therefore it is use- 

 less to plant them until 

 the soil is quite warm, 

 and all danger of frost 

 or cold nights is over ; 

 and as they make a very 

 rapid growth there is 

 no necessity of haste in 

 getting the seed in the 

 ground. We usually 

 divide the squashes into 

 two classes, Summer 

 and Winter. The Sum- 

 mer squashes are eaten, 

 when the rind and flesh 

 are tender, about mid- 

 summer. The best of 

 this class are the Crook- 

 Neck and Scollop, and these are what are called bush varieties, and do not run. 

 The Winter squashes are allowed to ripen thoroughly before gathering, and are 



then stored away 

 for winter use. A 

 good, cool cellar 

 will preserve these 

 winter squashes 

 until May, if well 

 ripened. The win- 

 ter varieties are all 

 runners, we believe. 



The best winter squash is the Hubbard, fig. 1, and if pure and well ripened, 

 and decently cooked, it is almost as good as a sweet potato. Fig. 3 represents 

 the Marblehead, another excellent winter squash, but we think hardly equal to 



