ABOUT SQUASHES. 209 



head, and they are, probably, the standard cabbages, and 

 good enough. These two will supply the great demand for 

 cabbages in the market, which demand comes from the foreign 

 population mostly. But, for a Yankee, who wants a very nice 

 and delicious article of cabbage, the Savoy is more desirable. 

 This has been improved by the Marblehead farmers. You 

 see, by this specimen, how small a stump it has, and what a 

 solid, hard head. It is sure to head ; just about as sure as 

 the others, to which I have referred. It is a very desirable 

 cabbage indeed. This will grow a great deal thicker than 

 the others, because it does not grow as large. 



The Hubbard squash. I must say a word with regard to 

 the origin of that, because it claims its origin from Marble- 

 head, and so do I. In 1848, Capt. John Bridges brought 

 from the West Indies to Marblehead, two squashes. He cut 

 one up, and gave a piece to William Stanley. That piece had 

 some seeds in it. The quality being very choice, he planted 

 the seeds, and the product was the Hubbard squash, from 

 which have been derived the squash that we now call the 

 Marblehead squash, and some other varieties. The Hubbard 

 is now one of the standard squashes of the country. That is 

 the kind that comes here from Michigan, and, as I told you, 

 gluts the Boston market. 



This is a specimen of the old Turban or " tea-kettle " squash, 

 improved. We have taken a great deal of pains to improve 

 it, and we have got it as near perfection as that. The quality 

 is very superior. For early eating, it is the best squash. The 

 Hubbard squash is the better for late in the season, com- 

 mencing after December, usually. The Hubbard does not 

 get its best quality until late in the season, while the Turban is 

 excellent in quality when it is half grown, or nearly so, and 

 continues to be first rate up to December, when it begins to 

 lose its best qualities. So the two are admirably adapted, 

 the one to follow the other. 



The Marrow squash has been before the public for a long 

 time, and I must say a word about its origin. Some forty years 

 ago, John M. Ives of Salem received some half dozen squash 

 seeds from some source, I know not what, and gave three of 

 those seeds to Erastus Ware of Marblehead, who grew five 

 squashes. He gave two of those squashes to Mr. James 



27 



