THE PUMPKIN. 105 



The Prickly-fruited Gherkin is seldom served at table 

 sliced in its crude state. It is principally grown for pick- 

 ling ; for which purpose it should be plucked when about 

 half grown, or while the skin is tender and can be easily 

 broken by the nail. As the season of maturity approaches, 

 the rind gradually hardens, and the fruit becomes worthless. 

 In all stages of its growth, the flesh is coarse and spongy, 

 and, in the process of pickling, absorbs a large quantity of 

 vinegar. 



THE PUMPKIN. 



Cucurbita pepo. 



Under this head, on the authority of the late Dr. T. "W. 

 Harris, should probably be included " the common New- 

 England Field-pumpkin, the Bell-shaped and Crook-necked 

 winter squashes, the Canada Crook-necked, the Custard 

 squashes, and various others." 



The term cx pumpkin," as generally used in this country 

 by writers on gardening and agriculture, and as popularly 

 understood, includes only the few varieties of the Common 

 New-England Pumpkin that have been long grown in fields 

 in an extensive but somewhat neglectful manner ; the usual 

 practice being to plant a seed or two at certain intervals in 

 fields of corn or potatoes, and afterwards to leave the grow- 

 ing vines to the care of themselves. Even under these 

 circumstances, a ton is frequently harvested from a single 

 acre, in addition to a heavy crop of corn or potatoes. 



The Pumpkin was formerly much used in domestic econ- 

 omy ; but since the introduction of the Crook-necks, Boston 

 Marrow, Hubbard, and other improved varieties of squash- 

 es, it has gradually fallen into disuse, and is now cultivated 

 principally for agricultural purposes. 



Varieties. The following are the principal varieties, 

 although numerous intermediate sorts occur, more or less 



