224 KITCHEN GARDEN. 
mend what they call “ topping,” which consists of pinching 
off the end of each plant when it has made four or five 
rough leaves. This makes them branch out and bring 
their fruit earlier. After the runners are spread out, no 
farther culture should be given. Particular care should 
be observed to keep these melons separated from cucum- 
bers, gourds, and plants of a similar family, as otherwise 
great deterioration will result. 
Pumpin (Cucurbita Pepo).—Many varieties of these 
are cultivated in America, such as the Mammoth or Span- 
ish, Connecticut Field, White Bell,&c. The larger sorts, 
some of which have been found to weigh two hundred and 
fifty pounds, are only fit to feed pigs and cattle. Pumpkin 
seed are generally planted in May and June, in the corn- 
fields, the hills being raised between the corn-rows, and 
made from eight to ten feet apart. The culture resembles 
that of the Cantaloupe, and they are not by any means so 
particular in their choice of soils as melons. The Cashaw 
Pumpkin is a variety resembling the Winter Squash, and 
is the best variety for table use and making into pies and 
puddings. 
Squasu (Cucurbita Melépepo).—In the United States 
this vegetable is of universal use, and generally ready for 
the table in June, continuing to be eaten through July and 
August. There are two varieties most commonly culti- 
vated. The Patty Pan, or Early Bush, is preferred for 
early crops. It is of a yellowish-white color, flattened 
shape, and, though dwarfish in growth, is very productive. 
The Large Green, or Green-Striped Squash, has a long 
crooked neck, with a few whitish stripes. It does not 
come so early, but, on good ground, is very luxuriant and 
productive. 
