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334 MINNESOTA STATE HORTICULTURAL SOCIETY. 
Mr. Smith spoke of handling carefully. I fully agree with him there. You 
must cut each squash from the vine so as not to leave a long stem on it, 
for, if the stem is too long, you will knock it off accidentally some way or 
other, and spoil the squash. I gathered my squash in a wheelbarrow, in 
which I put a heavy horse blanket. They were put in the garret ina 
large dry goods box, in the bottom of which I had placed a layer of saw- 
dust; I then laid in a layer of squashes and carefully sifted the sawdust 
all around them until they were thoroughly covered, and then I placed 
another row on top of these, and so on until the box was filled. They 
kept excellently, and we had squash for breakfast long after the next 
planting season commenced. 
Prof. Green: I have provided a very dry cellar in the greenhouse for 
my squashes. This room is right in frontof the boiler and has a tempera- 
ture of 65 degrees all winter long. It is exceedingly dry. My experience 
with squashes has been that they shrink somewhat if kept in such a 
place and, therefore, will not bring so much money if sold by weight. But 
they will keep until July without any trouble at all. We just lay them 
on the shelves. Theoretically, we are supposed to lay them just one layer 
thick, but this winter, owing to lack of room, we have placed them two 
and three layers thick. I find that the temperature of a living room is 
about right to keep squashes in. 
Mr. Ludlow: There may be some farmers here that would like to: know 
how they can keep them without that kind of acellar. Now, 1 keep them 
very successfully in the hay mow. I put them in the bottom of the mow, 
and before the last of the hay was used the next spring we had got along 
into the warm weather, and there was but One rotten squash. 
Dr. Frisselle: I think Mr. Smith’s point is well taken. That is, that 
it requires these two things—warmth and dryness—in order to keep them 
well. It must not be too cold where you keep them. I think they keep 
on the same principle as sweet potatoes. If you keep sweet potatoes © 
where it is cold, they are sure to rot, but, if you keep them warm and dry 
they will be all right. The dryness is more important than the heat. I 
notice in stores where they keep squashes for sale, they are very particu- 
lar to keep them on the shelf in the upper part of the store where it is 
dry and warm. They tell me that if they undertake to keep them Gown 
cellar they are sure to decay. 
. Smith: I had an idea that they ought to be kept in a cold place, 
so I tried it. I found that it was not a success. 
Mr. Wilcox: I would like to knowif any one has tried the Sibley or 
Pike’s Peak squash. It is a squash of very fine flavor. 
Mr. Harris: It has been tried in our country, and it is liked very much. 
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