54 



The Hubbard has generally, when fully ripe, a thick shell, somewhat 

 thicker than a cent, though some specimens, which have otherwise all the 

 characteristics, are destitute of a shell. 



The Hubbard squash, with the same care as the Marrow, keeps about 

 three months later, being in its prime from November until March or 

 April, and keeping into May. During the period we have cultivated it, the 

 Hubbard has fully maintained its character, and is equally as good in quality 

 now as in the years 1842 or '43. So strong is its individuality, that when 

 so mixed and crossed with other squashes, that not a trace of it can be 

 seen in the form or color of the cross, yet its quality will be so impressed 

 on them that these squashes will almost uniformly be as fine grained, sweet 

 and dry as the pure Hubbard, though they will not keep and maintain their 

 quality so late. 



In all our experience we have never lost a crop or had it seriously affected 

 from want of hardiness ; though it is possible that the Hubbard is slightly 

 more tender than the Marrow. To determine this will require a close 

 comparison; but we have always considered it equally hardy as the Marrow. 



Under high cultivation the Hubbard has yielded the past season, in one 

 instance, 700 pounds of ripe squashes from 16 hills ; and planted on a larger 

 scale, nearly 5500 pounds of good market squashes on half an acre of land, 

 equal to five and a half tons to the acre. Compared with the Marrow, the 

 Hubbard will be found to be thicker meated, better flavored, (good specimens 

 tasting much like a boiled chestnut,) finer grained, dryer and sweeter, be- 

 sides being a better keeper ; and from its thick shell less liable to be injured 

 in handling. Yours, 



James J. H. Gregory. 



