224 KITCHEN GARDEN. 



mend what they call " topping," which consists of pinching 

 off the end of each plant when it has made four or five 

 rough leaves. This makes them branch out and bring 

 their fruit earlier. After the runners are spread out, no 

 farther culture should be given. Particular care should 

 be observed to keep these melons separated from cucum- 

 bers, gourds, and plants of a similar family, as otherwise 

 great deterioration will result. 



Pumpkin (Cucurbita Pepo). — Many varieties of these 

 are cultivated in America, such as the Mammoth or Span- 

 ish, Connecticut Field, White Bell, &c. The larger sorts, 

 some of which have been found to weigh two hundred and 

 fifty pounds, are only fit to feed pigs and cattle. Pumpkin 

 seed are generally planted in May and June, in the corn- 

 fields, the hills being raised between the corn-rows, and 

 made from eight to ten feet apart. The culture resembles 

 that of the Cantaloupe, and they are not by any means so 

 particular in their choice of soils as melons. The Cashaw 

 Pumpkin is a variety resembling the Winter Squash, and 

 is the best variety for table use and making into pies and 

 puddings. 



Squash (Cucurbita Melopepo). — In the United States 

 this vegetable is of universal use, and generally ready for 

 the table in June ; continuing to be eaten through July and 

 August. There are two varieties most commonly culti- 

 vated. The Patty Pan, or Early Bush, is preferred for 

 early crops. It is of a yellowish-white color, flattened 

 shape, and, though dwarfish in growth, is very productive. 

 The Large Green, or Green-Striped Squash, has a long 

 crooked neck, with a few whitish stripes. It does not 

 come so early, but, on good ground, is very luxuriant and 

 productive. 



