164 Southern Gardener^ s Practical Manual 



The Cushaw of several types is especially adapted to 

 the southern states, keeps well and is first-class in 

 quality. See description under the head of Pumpkin. 



The summer squash is boiled and then fried, or 

 boiled, passed through a colander and then seasoned and 

 stewed like salsify, making a delicious and delicate dish. 

 It may also be sliced, soaked in water with a little salt 

 and then fried in eg^ and bread-crumbs like eggplant, 

 from which it is distinguished with difficulty. Young 

 pumpkins are substituted for squash in the fall, and 

 have the advantage of being drier than the latter. 



TOMATO 



This plant belongs to the same family as the eggplant 

 and Irish potato. The fact that it came to us from the 

 tropics suggests that it requires the warm season in our 

 climate for its growth. It was first grown in the flower 

 yard for its showy fruit, which was suspected of being 

 poisonous. Now it is one of the most highly prized 

 vegetables, and is used in more different ways than any 

 other. It grows and produces well on any class of soil 

 if properly prepared, reasonably well fertilized and 

 thoroughly cultivated. Seed should be sown in the hot- 

 bed in Februarj^ and, as soon as large enough, thinned. 

 The surplus plants should be potted and the pots sunk 

 into the soil of the coldframe; or, if pots are not avail- 

 able, the plants should be transplanted into the soil of 

 the coldframe, giving each plant four square inches of 

 space. The transplanted plants will develop fibrous 

 roots, become more stocky and will bear the change to 



