SQUASHES, HOW TO GEOT7 THEM, ETC. 49 



the Autumnal Marrow squash has been lost, and no one 

 can, for a certainty, tell when or how this disappeared, and 

 though originally an admixture of other sorts was doubt- 

 less the first step towards this deterioration, yet we are 

 inclined to believe that a tendency to give prominency 

 and individuality to the original admixture, has gradually 

 borne under the good traits of the original Marrow. 



Autumnal Marrow Squash. — This is also known as the 

 Boston Marrow, or Marrow, it having been a very promi- 

 nent squash in the markets of Boston for a series of years. 

 A mongrel early variety of it is also known as the " Cam- 

 bridge Marrow." This squash was introduced to the 

 public by Mr. J. M. Ives, in the years 1831-2. When in- 



AUTUMNAL MARROW SQUASH. 



troduced, it was a small sized squash, weighing five or six 

 pounds, fine grained and dry, with an excellent flavor. 

 Marketmen found that by crossing with the African and 

 South American varieties, they could increase the size of 

 the original Marrow; they did this without troubling 

 themselves about any risk of deteriorating the quality, 

 and I doubt not that much of the present inferior quality 

 of the Marrow squash is due to this vicious crossing. In 

 form the Marrow is much like the Hubbard, but with less 

 distinctive prominence in the neck and calyx. In color, 

 the Marrow is between a lemon yellow and a rich orange ; 

 3 



