SQUASH- — VEGETABLE MARROW. 238 



Squash {Cucurlita Melopepo). — In the United States 

 this vegetable is of universal use, and generally ready 

 for the table in June, continuing to be eaten through 

 July and August. There are two varieties most com- 

 monly cultivated. The Patty Pan, or Ea7'Ii/ Bush, is 

 preferred for early crops. It is of a yellowish-white 

 color, flattened shape, and, though dwarfish in growth, 

 is very productive. The Large Green, or G-reen- Striped 

 Squash, has a long crooked neck, with a few whitish 

 stripes. It does not come so early, but, on good ground, 

 is very luxuriant and productive. 



The seed are usually planted so as to produce a suc- 

 cession of crops in May, June, and July. They are 

 deposited in hills about four feet apart, and, made like 

 those for cucumbers and cantaloupes, the management 

 being very similar. They are fit for use when not 

 larger than the fist, and cease to be eaten when the skin 

 becomes too hard to be penetrated by the finger-nail. 



The Winter Squash, Valparaiso Squash, with some 

 other varieties of a similar kind, differ very materially 

 from ihe^Simimer Squash, and bear more resemblance 

 to the pumpkin family in size, shape, color of the meat, 

 and flavor. 



Vegetable Marrow {Cucurhita Ovifera). — This is a 

 species of the gourd family, and bears a resemblance 

 to both the pumpkin and squash. The fruit is oval, 

 and the inside very fleshy and of a rich yellow color. 

 When cooked, it is agreeable and nutritious. The cul- 

 ture is conducted similar to that of the pumpkin and 

 squash. It should not be confounded with another 

 member of the gourd tribe, sometimes called by the 



