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Squashes. — Few articles raised in the garden exceed in* 

 value and importance the Squash. It makes the very best 

 of pies, and its place among other vegetables in an old 

 fashioned boiled dish cannot well be spared. The best 

 varieties are the Crookneck, Marrow and Hubbard ; the latter 

 is said to be far superior to either of the others in every res- 

 pect, for pie or table use. With ordinary success the Squash 

 is a profitable crop to raise for market, as the demand is 

 uniformly beyond tlie supply. 



Cabbarre. — There is no vegetable in general use so nearly 

 allied to meat as the Cabbage. Oxygen, hydrogen and car- 

 bon are the constituent elements of most vegetables, but the 

 Cabbage adds to them nitrogen, which makes it similar in its 

 composition to flesh ; this renders it a more hearty food 

 than other vegetables. That it is a healthy and highly 

 nutritious article of food is indicated by the hardy constitu- 

 tions of the Dutch and Irish races, who make it a leading 

 article of daily consumption. This vegetable is used in some 

 sections extensively for feeding stock, and is found to be 

 highly valuable. A crop for fodder may be sown broadcast, 

 with no culture except an occasional sprinkling of ashes. 

 It may be secured by mowing, and feeding green. 



Caiilifloiver. — This is regarded by many as the most de- 

 licious vegetable of the cabbage kind known. It has a large 

 white head, composed of flower stalks and unexpanded 

 flowers, surrounded with long pale green leaves; the white 

 head only being eaten. The plants should be raised like 

 early cabbage plants, and transplanted in a similar manner; 

 they require a rich soil, and where grown in small quanti- 

 ties in a vegetable garden, the benefit of soap suds on wash- 

 ing days is very apparent; there are several varieties, the 

 best of which is the Early Paris. 



Carrots. — Carrots are said to be less used here than in any 



other country in the world. In France they are considered 



one of the necessaries of the table, and are particularly prized 



as an article for soap making. It is a very wholesome vege- 



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