50 SQUASHES, HOW TO GKOW THEM, ETC. 



the skin is covered with fine indentations, giving it a pock- 

 marked appearance. The body of the squash is divided 

 into sections by slight depressions in its longest di- 

 ameter. Under the thin outer skin, or epidermis, is a 

 thicker skin of a dark orange color. The flesh is orange 

 colored. The seeds are somewhat larger and thicker than 

 in the Hubbard, and considerably larger but not so thick 

 as in the Turban. In quality the Marrow of to-day varies 

 much ; sometimes we find specimens that are all that can 

 be desired, particularly as we get near to the original 

 type, (this has been kept more nearly correct in Marble- 

 head than elsewhere), but in its general character the 

 Autumnal Marrow is watery, not sweet, and oftentimes 

 deficient in flavor and fineness of texture. From its 

 great productiveness, it is a favorite squash with market- 

 men, and its rich orange color and handsome form render 

 it popular with those who have not become acquainted 

 with the more recently introduced and finer varieties. 

 There are two varieties grown extensively for Boston mar- 

 ket known as the Cambridge Marrow. One of these is 

 quite large in size, usually having the green color at the 

 calyx, indicating a mongrel variety ; the other is of me- 

 dium size, and is characterized by a brilliant orange 

 color, that makes it very attractive to the eye. Both of 

 them mature a little earlier than the purer sort. 



These three varieties of fleshy stemmed squashes, the 

 Hubbard, American Turban, and Autumnal Marrow, in- 

 clude most of those raised for market purposes. There is 

 a large number of other varieties, such as the Valparaiso, 

 African, Honolulu, Cocoa-nut, Sweet Potato, etc., some of 

 which have quite distinct characteristics, that are more 

 or less raised in the family garden, but several of them 

 are of inferior quality, some are hybrid, and though one 

 or two may be desirable for the garden, yet none of them, 

 as far as I have made acquaintance with them, have char- 

 acteristics which would invite their general cultivation. 



