SQUASH. 201 



hard and flinty. In gathering, cut the stem off not over an 

 inch from the squash, for if the stem is left on it is liable to 

 be used as a handle and to be broken off and thus leave a 

 spot that is very sure to start to rotting. Squashes should be 

 handled with the greatest care if they are to be kept success- 

 fully: each one should be placed in the wagon or on the shelf 

 separately; if handled roughly, they will not keep. They 

 should be carried in a spring wagon or on a bed of hay or 

 straw. 



Storing. Winter squash keep best in a dry atmosphere 

 and at a cool temperature. They will, however, keep well in 

 a warm or even hot cellar or room, providing it is dry, but 

 quickly rot in a moist atmosphere. They will shrink more in 

 weight in a warm than in a cool place. They should be laid 

 on shelves one tier deep, and never piled up if it is desired to 

 keep them long. When well hardened without exposure to 

 frost before storing and kept dry. the winter sorts are easily 

 kept until March. 



The quality of squash varies somewhat according to the 

 land on which it is grown. Sandy loam is generally be 

 lieved to produce the best flavored dry flesh squash. 



Summer Varieties. ( OucurUta pepo.) Summer Crookneck 

 is a summer sort, generally with a crooked neck, that is highly 



Fig. 110.— Varieties of summer squashes. 

 Crookneck. Boston Marrow. Scailoped. 



esteemed. A form of this without the crooked neck is also 

 grown. 



Bush Scalloped. Yellow and white varieties of this for 

 summer use are much grown" by market gardeners, differing 



