48 SQUASHES, HOW TO GROW THEM, ETC. 



prominently from the body of the squash, or it may be 

 very much flattened and sunk within the body, with the 

 acorn barely traceable. In degree of prominence the 

 acorn sports greatly, for on squashes growing on the same 

 vine, I have found in one specimen the acorn projecting 

 very prominently, and very fully developed, while on a 

 second specimen it could only be traced in a rudimentary 

 form. It is not desirable that the acorn should be promi- 

 nent, as the seed extends into it at the calyx end of the 

 squash where the meat is very thin, and if the acorn is 

 very prominent, a slight bruise will injure it and cause 

 the squash to rot. For this reason I have selected seed 

 squashes for the last two or three years from those in 

 which the acorn was not very prominently displayed, en- 

 deavoring to produce a type in which it should be little 

 more than rudimentary. 



Some writers on vegetables treat the American Turban 

 squash as but an improved form of the French Turban, 

 whereas it is a distinct variety. It is indebted to the 

 French Turban for nothing more than the principal fea- 

 tures of its form, getting its quality, keeping properties, 

 color and fineness of grain from its other parent. As the 

 American Turban is the result of hybridization, there is 

 more or less of variety in the shape and color of the crop, 

 and this will continue to be so unless by long and close 

 cultivation of a particular type, sufficient individuality 

 shall be acquired by this one type to stamp the entire crop. 

 Though it may be a very pleasing thing to the eye to see 

 every specimen alike, yet I consider it too great a risk to 

 cultivate a hybrid squash for this end ; for who knows 

 what characteristics each parent has contributed or how 

 much these are affected by each other in combination ? 

 Until these points are determined, there is danger, lest in 

 continued selections of a given type some good traits 

 should be eliminated. 



We know that in some way the original excellence of 



