No. 4.] SQUASHES, ISIELOXS AND CUCUMBERS. 125 



allowing any time for it to dry out. The plow loosens up the soil 

 near the plants, and new roots at once make use of the loose soil. 

 After-cultivation is given about once a week with the cultivator until 

 July 10, at which time the vines should cover the ground. Summer 

 squash well repays for irrigation and intensive cultivation, and will 

 easily return 25 cents per hill. Some seasons there has been a wilt 

 disease on summer squash, and vines apparently vigorous wilt and 

 dry up in four or five days, no amount of care or attention being 

 of any avail. The disease does not attack the plants until some fruit 

 has been produced. Varieties to plant are Giant Crookneck and 

 Mammoth White Scallop. The cultivation of other kinds of squashes 

 will vary according to the system of planting, but it can all be done 

 with the plow, harrow and cultivator'. When planted with a crop of 

 peas or beans some work will have to be done with the hoe. Thinning 

 the hills to three plants should be done when the plants are 4 or 5 

 inches high, at the same time pulling a little soil up around the plants 

 that are left. 



Squashes are easily hurt in harvesting, being cut or bruised in 

 handling. The summer squashes and marrows are usually handled 

 in boxes or crates, and if put up carefully present a very attractive 

 appearance. They are sold by the dozen, hundred or barrel. Winter 

 squashes are usually stored in the fall and sold by the hundredweight 

 or by the barrel during the winter. Carefully harvest the squashes, 

 without cutting or bruising, and place in i^iles in the field, making one 

 row of piles to every three rows of plants. When all are harvested 

 they may remain in the piles a few days, until they drj^ out somewhat. 

 They should be carted to the storage house in spring wagons, and mats 

 or blankets used to prevent the squashes being injured in the wagons. 

 As the squashes are put away in the storage house they should be 

 sorted, the larger ones being placed on the lower shelves near the walks. 

 The smallest and most immature ones should be placed on the highest 

 shelf. There is little trouble involved in keeping squashes if they are 

 carefully harvested, handled and stored. The house must have proper 

 heat and ventilation. When first filled the house should be kept open 

 as much as possible, as unless the squashes are able to give off water 

 and dry out they will rot. As the season advances the ventilators may 

 be closed somewhat and heat applied to keep a uniform temperature 

 of about 50° F. There should always be a dry, clear air in the squash 

 house, secured by proper heat and ventilation. 



The marketing should begin with the best and largest squashes. A 

 squash with a hard shell, large size and good color will start the market 

 well. By getting the large ones off first the farmer largely reduces his 

 chance of loss from speck or rot. As the large squashes are removed 

 and sold those remaining should be more thinly spread on the shelves. 

 The writer has seen squashes of the Hubbard variety kept over from 

 one season to another, or from one September to the following 

 September. These squashes were much lighter in weight and in color 



