that are to be kept through the winter. Do 

 not break off the short stem, or handle of the 

 squash, or bruise them in moving them from 

 field to store house. 



You can irrigate the young plants for a few- 

 weeks if the weather is hot and the soil dry 

 and hard. 



The Summer Squash. 



Look out for squash bugs and small yellow 

 striped beetles and destroy them. The favorite 

 squash is the Hubbard. It is a large dark green 

 warty skin squash, but the meat is mealy and 

 delicious. It makes good pies and is best 

 baked or boiled. The summer squash are of 

 two varieties, red and white. Pick the young 

 squash, as they are very hard, when left to 

 ripen on the vines. 



English Marrow Squash. 



The English Marrow is a long white squash 

 a foot or more in length. They are very fine 

 boiled or cut and fried in batter, as you cook 

 egg plant. Pick the young squash as the old 

 squash are hard and useless. 



The New England Pie Pumpkins. 



The New England pie pumpkins are the ones 

 our mother used for making pies. They are 

 about ten inches in diameter, hard skin and 

 of a reddish color. They are used when ripe, 

 and are often cut up and dried for future use. 

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