SQUASH. 253 



way is to grow them by themselves, mixing a couple of shovelsful 

 of weU-rotted manure with the soU in each hiU. For the hush 

 varieties the hills may he three feet apart each way, hut the run- 

 ning kinds will require not less than six. 



It is weU to prepare the hill by stirring and loosening the 

 soU to the depth of about eight inches, raising it a couple of inches 

 above the general suiface of the ground, and making it some 

 eighteen inches broad. In this hill plant a dozen seeds, for 

 though three or four plants wiU be sufficient, there are so many 

 enemies to devour the young plants, that what with cut- worms, 

 squash bugs, striped bugs, and all sorts of bugs, the cultivator 

 wiU possibly not have more than three or four vigorous plants 

 left. Should more than that munber escape, it is a very 

 easy matter to pull out the surplus. The cultivation will consist 

 in keeping the ground free from weeds and occasionally stirring 

 the soil in the bill around the plants. The more rapidly they 

 can be made to grow during the first week or two of their life, 

 the sooner will they be out of danger from their insect foes. The 

 seeds retain their germinating powers for a long time, and may 

 be expected to grow even when six or eight years old. 



The Squash is prepared for the table by simply boiling it in 

 water until quite soft, it is then mashed, the water strained out 

 by pressing in a colander, and then it is seasoned with pepper, 

 salt and butter, or cream, to suit the taste. There is an endless 

 list of varieties, and these are mxdtiplying continually. It is 

 in fact difficult to keep any variety pure, if more than one be 

 grown in the garden, so easily do they mix and cross with each 

 other. We have been best suited with those named below. 



Summer Cbook-Neck. — This is the best flavored of aU the 

 summer Squashes, though none of them are equal in delicacy 

 and sweetness to the later sorts. It is a bush variety, the fruit 

 crook-necked, color yellow, skin thin, covered with warty excres- 

 cences, and fit for use only while the skin is tender and easily 

 broken with the nail. As it ripens, the rind becomes hard, and 

 the flesh watery and coarse. 



