52 SQUASHES, HOW TO GROW THEM, ETC. 



ticularly in spring, which gives them a peculiar appear- 

 ance when cut, the tissue between the cells having a dull, 

 white color, though the fibres 

 of flesh still retain their bright 

 yellow color. Worthless for table 

 use. The true measure of the 

 length of time a squash keeps, 

 is how long it keeps its quality r , 

 and not its mere structure. 



The Yokohama is compara- 

 tively a new visitor from Japan, 

 it having been received in this 



i oan T TV/r CROOKNECK SQUASH. 



country in the year I860, by Mr. 



James Hogg, from his brother then residing at Yokohama 

 in Japan. The vine is a very free grower and a good 

 yielder, though from the comparatively small size of the 

 squash, the weight of the crop is not large when compared 

 with the Hubbard, Turban, or Marrow. It is quite flat in 

 shape, with somewhat of a depression at each end. The 

 diameters are to each other about as one to three or 

 four. It is deeply ribbed, and the flesh, which is of a 

 lemon color, is remarkably thick, making it the heaviest 

 of all squashes in proportion to its size. The flesh is very 

 fine grained, smooth to the taste, and has a flavor resem- 

 bling the Crookneck. With those who like the taste of 

 the Crookneck, the Yokohama will likely be very popular. 



In external color, before ripening, it is of an intensely 

 dark green, covered with blisters, like a toad's back ; as 

 it ripens, it begins to turn of a light brown color at both 

 the stem and blossom ends, and, after storing, it soon be- 

 comes entirely of a copper-like color, and is covered with 

 a slight bloom. It may be well to start this squash under 

 glass, on squares of turf, though, after an experience of 

 three seasons, I am pursuaded that it is becoming ac- 

 climated ; indeed, my crop of last season ripened with the 



