SQUASH. 253 



way is to grow them by themselves, mixing a couple of shovelsfal 

 of well-rotted manure with the soU in each hill. For the bush 

 varieties the "hill s may be three feet apart each way, but the run- 

 ning kinds wiU. require not less than six. 



It is well to prepare the Mil by stirring and loosening the 

 soil to the depth of about eight inches, raising it a couple of inches 

 above the general surface of the ground, and making it some 

 eighteen inches broad. In this hill plant a dozen seeds, foi 

 though three or four plants will be sufficient, there are so many 

 enemies to devour the young plants, that what with cut-worms,^ 

 squash bugs, striped bugs, and aU sorts of bugs, the cultivator 

 will possibly not have more than three or four vigorous plants 

 left. Should more than that number escape, it is a very 

 easy matter to puU out the surplus. The cultivation wiU consist 

 in keeping the groimd free from weeds and occasionally stirring 

 the soil in the bill around the plants. The more rapidly they 

 can be made to grow during the first week or two of their life, 

 the sooner will they be out of danger from their insect foes. The 

 seeds retain their germinating powers for a long time, and may 

 be expected to grow even when six or eight years old. . 



The Squash is prepared for the table by simply boiling it in 

 water imtil quite soft, it is then mashed, the water strained out 

 by pressing in a colander, and then it is seasoned with pepper, 

 salt and butter, or cream, to suit the taste. There is an endless 

 list of varieties, and these are multiplying continually. It is 

 in fact difficult to keep any variety pure, if more than one be 

 grown in the garden, so easily do they mix and cross with each 

 other. "We have been best suited with those named below. 



Summer Ckook-Neck. — ^This is the best flavored of all the 

 summer Squashes, though none of them are equal in delicacy 

 and sweetness to the later sorts. It is a bush variety, the fruit 

 crook-necked, color yellow, skin thin, covered with warty excres- 

 cences, and fit for use only while the skin is tender and easily 

 broken with the naiL As it ripens, the rind becomes hard, ani 

 the flesh watery and coarse. 



