80 SQUASHES, HOW TO GROW THEM, ETC. 



as do form, but a few hot weeks entirely change the 

 aspect of affairs. 



When we have good corn weather, it takes but a few 

 weeks to mature a squash. I have known instances when 

 the first fruit set was completely destroyed by a hail storm, 

 which occurred late in September, and yet a fine crop of 

 squashes was gathered from the vines. When June and 

 July are colder than usual, farmers will often come out 

 from an examination of their squash patch with a signifi- 

 cant shake of the head, yet I have never known a season, in 

 which cold or wet prevented the growing of a fair crop 

 of squashes on land selected with judgment, well ma- 

 nured, and taken care of. The degree of ripening to 

 which the crop attains, will be affected by a cold and wet 

 season, but the chances of a crop are equally good 'with a 

 season wetter and consequently colder than usual, as with 

 a season hotter and dryer than ordinary, for, in addition 

 to the check to their development caused by a drought, 

 the borer and bugs are more numerous and more active 

 in a very dry season than during a very wet one. 



Ripening is indicated in the soft or fleshy stemmed 

 squashes, such as the Hubbard, Marrow, and Turban, by 

 the drying of the stem, and a dead, punk-like appearance 

 which they assume. The leaves near the root gradually 

 turn yellow and dry up, and the squashes themselves 

 change color ; the Hubbard assuming a duller, more rus- 

 set color, and the Marrow and Turban sorts a deeper 

 orange. The skin of the Marrow and Turban wi]l now 

 offer more resistance to the thumb-nail, while the Hubbard 

 will begin to put on a shell, which will be first detected 

 near the stem end. It is a singular fact, that the shell of 

 the Hubbard squash usually begins to form on the under 

 side — the part towards the ground. When this stage is 

 reached, squashes can be safely cut for storage. 



At some seasons, a large portion of the crop, and, at 

 most seasons, a small portion of the crop, just before 



