THE 
GARDEN YARD 190 
mon notion to the contrary. They are distinct 
types of the same family. The standard variety 
of pumpkin in this country is the Connecticut 
Field. The fruits are large, orange-colored and 
smooth furrowed. They are used to make pies 
for man and as food for stock, while to the small 
boy they are chiefly useful as “jack lanterns.” 
The pumpkin is often grown in corn-fields and 
in England they have a summer variety called 
vegetable marrow, which is in great demand, 
while our summer squashes, Crookneck, Scallop 
and Pattypan are also forms of the pumpkin. 
These are called bush squashes, and may be 
grown as close as three by four feet in the garden, 
while the regular pumpkin and squashes re- 
quire to be planted eight to ten feet apart. It 
takes three pounds of seed to the acre for each, 
and a yield of two or three fruits to the vine is a 
large crop. 
There are several leading types of winter or 
field squashes such as the Hubbard, Marblehead, 
Boston Marrow, Essex Hybrid, and Turban. 
To keep them through the winter they should 
be free from bruises or cracks, be fully ripe and 
have the stem on. A touch of frost injures 
them. They should be stored in a dry place 
with a temperature above 50° and placed on 
shelves or in shallow bins. Large growers have 
