190 CUCURBITACEOUS PLANTS. 



by the nail. As the season of maturity approaches, the rind 

 gradually hardens, and the fruit becomes worthless., In all 

 stages of its growth, the flesh is comparatively spongy ; 

 and, in the process of pickling, absorbs a large quantity of 

 vinegar. 



THE PUMPKIN. 



Cucurbita pepo. 



Under this head, on the authority of the late Dr. T. W. 

 Harris, should properly be included " the common New 

 England field-pumpkin, the bell-shaped and crook-necked 

 winter squashes, the Canada crook-necked, the custard 

 squashes, and various others, all of which (whether rightly 

 or not, cannot now be determined) have been generally re- 

 ferred by botanists to the Cucurbita pepo of Linnaeus." 



The term " pumpkin," as generally used in this country by 

 writers on gardening and agriculture, and as popularly un- 

 derstood, includes only the few varieties of the Common 

 New England Pumpkin that have been long grown in fields 

 in an extensive but somewhat neglectful manner ; the usual 

 practice being to plant a seed or two at certain intervals in 

 fields of corn or potatoes, and afterwards to leave the grow- 

 ing vines to the care of themselves. Even under these cir- 

 cumstances, a ton is frequently harvested from a single acre, 

 in addition to a heavy crop of corn or potatoes. 



The Pumpkin was formerly much used in domestic econo- 

 my ; but, since the introduction of the Crook-necks, Boston 

 Marrow, Hubbard, and other improved varieties of squashes, 

 it has gradually fallen into disuse, and is now cultivated 

 principally for agricultural purposes. 



Varieties. The following are the principal varieties, al- 

 though numerous intermediate sorts occur, more or less 

 distinct, as well as more or less permanent in character : 



