656 HOW TO MAKE THE FARM PAY. 



arrangement cannot be readily made for keeping them at an 

 even temperature, tliej had best be disposed of in the fall. A 

 very dry cellar will keep squashes well. The cellar of a barn 

 on high ground, in dry soil, with double walls above ground, is 

 a good store-room. The average fall price of the Hubbard 

 squash is thirty-four dollars per ton in the Boston market, 

 while in the spring they, bring eighty to one hundred dollars 

 per ton. There is nothing more delicious for a winter pie than 

 the Hubbard squash, and it is as good as sweet potatoe when 

 baked. The Turban and Yokohama stand next, and the Boston 

 or Autumnal Marrow is quite inferior to them. The Summer 

 Crookneck and the white and yellow Bush Scollop are the best 

 summer varieties. 



The Tomato has come to be one of the most important of 

 farm garden products. Tf Southern cultivators will force them 

 in hot-beds, commencing the last of January, they may put 

 them in market two or three weeks earlier than now, and 

 realize a large profit from the operation. The following is the 

 proper method of culture ; the only difference in the South 

 being the date from one to two months earlier. Sow the seed 

 in the hot-bed about the middle of March in the locality of 

 Philadelphia. Previous to the last of April the plants will be 

 large enough to reset in the cold frames ; and four weeks later 

 they may be planted out in the open ground, in light soil, three 

 feet apart. A shovelful of the best well rotted stable manure 

 should be thoroughly mixed with the soil in the hill Defore set- 

 ting out the plants. The Early Smooth Eed and Cook's Favorite 

 are the best early market varieties. The Red and Yellow Plum 

 tomato are grown for pickling and preserving : for a late cro 

 where large quantities are desired for catsup and canning, th 

 fiarge Red and Large Yellow are preferable to any others. 



Water Cress. Many farmers in the vicinity of New Yorld 



