482 NEW JERSEY AGRICULTURAL COLLEGE ^ 



The total iminber of j-qua?hos in the C. F. rows was 1,195, giv- 

 ing an average of 48. 



From the W. R. rows the total was 631, making an average of 

 45 squashes per row. 



From this is it seen that there is no marked difference in the 

 yield between wide and close fertilized crossed squashes. 



THe "Jug" Type of Squash. 



One of the forms of fruit that came at once prominently to 

 view in the offspring of the cross of the ''Crookneck" upon the 

 ''Scallop" in 1904 was that with a comparatively long axis and a 

 short neck, which has led it to be spoken of as the "jug" form. 

 It was figured two years ago (1904, Plate IV.), along with the 

 parents, and also in the report for 1905, numbers 13 to 16, in 

 Plate XL, where the various types of summer squashes are fig- 

 ured. As this seems to be a desirable type to fix, Plate XVIII. 

 presents thirty-nine fruits from the crop for the present year. 

 Several plants having the "jug" type of fruit have been "hand- 

 worked" within the plant, and from the resulting fruits seeds have 

 been saved for future planting. 



It is observed that the shape varies gTeatly within the general 

 type, but the greatest range is in color, which extends from the 

 white, shown in several (at 10 and 20), through the yellow, orange 

 and variously striped (0 and 9) to solid green (3 and 16). The 

 warts are not much in evidence, and from the experience of the 

 past few years it seems likely that smoothness of surface is a char- 

 acter that it is not difficult to secure by selection. The aim is to 

 obtain a strain free from warts with a broad i^ase and straight 

 neck (2, 8 and 14) in the white (cream), orange and solid green 

 colors, and at least one with the ]>articularly attractive orange 

 strijx'd upon a white or cream background, specimens of which are 

 shown at 6 and 13 in the engraving. 



A more essential ])oint in sununer squashes than shape and 

 color is earlincss, which there are hopes of gaining by breeding 

 and selection, and without loss of. productiveness, which is, of 

 course, the main desideratum. In all the squash work the attempt 

 is being made to reduce the seed cavity to a minimum, and there- 

 lore thicken the "meat" of the wall of the fruit. In summer 

 squasjies this is perhaps not so essential as with winter sorts, the 

 entire fruit being used, with the possible exception of the skin. 



