PUMPKINS 391 



the fruits are generally used as a stock food, being greatly relished 

 by both cattle and hogs ; when grown as a separate crop, they are 

 handled the same as winter squashes. Rich, well-drained land of 

 a loamy nature suits them well. Since they are tender to frost, 

 planting should be deferred until the danger from killing frosts is 

 past. As a rule, the time for planting field corn is safe for pump- 

 kins also. After thorough preparation the land is laid off in checks 

 8 feet apart each way. At the intersections the seeds are planted, 

 from 4 to I o in a place, preferably on a level with the general sur- 

 face, although in some sections this must be modified to conform 

 to climatic conditions. If rainfall is scanty the hills should be 

 depressed, but if it is superabundant the hills should be slightly 

 elevated above the general level of the soil surface. For superior 

 fruits the practice adopted in squash culture, of manuring in the 

 hill, should be followed. 



Enemies. The pumpkin is subject to the same insect enemies 

 as the squash, that is, the striped cucumber beetle, the squash bug, 

 and the squash borer. The treatment for these pests is described 

 on pages 235-237. 



Harvesting and marketing. As soon as fully grown and colored, 

 the pumpkin is ready for use, although the vine may not be ripe. 

 The fruit of the pumpkin has a strong, hard shell, or rind, which 

 does not readily decay. This characteristic, together with the firm- 

 ness of the flesh, makes it possible to keep the pumpkin in warm, 

 dry storage for several weeks. While the pumpkin is less subject 

 to decay than the maxima squashes, fruits intended for storage 

 should be carefully harvested with their stems adhering before 

 frost kills the vines. 



The crop is usually marketed in the autumn for canning or is 

 shipped direct to the cities about Thanksgiving time. Large quan- 

 tities of pumpkin are now annually canned, the demand of the 

 canneries furnishing the chief market for the crop. The texture 

 of the flesh of this fruit adapts it to desiccation, and although this 

 means of preservation has long been practiced as a household 

 art, it has never been made the basis of an extensive commercial 

 enterprise. 



Varieties. The varieties of pumpkin worthy of special mention 

 are Connecticut Field, Mammoth, Cheese, and Winter Luxury. 



