1VJ-2 The Vegetable Industry in Xew York State 



while the rest of the squash is a neck, three to five inches in di- 

 ameter, which consists of solid flesh. 



In England the vegetable marrow is- used the same as summer 

 squash is in America. It forms a running vine, and is handled the 

 same as other squashes. It is grown to a very limited extent in 

 this country. 



Squashes in general are grown much less in America than their 

 importance as a food would seem to warrant. Markets that handle 

 hundreds of carloads of watermelons during a season are easily 

 overstocked with a few carloads of w 7 inter squashes. 



Culture. Squashes thrive best in soil containing considerable 

 humus. Manure applied broadcast and also in the hill con- 

 tributes greatly to the production of a good crop. The method of 

 preparing a field for planting is much the same as for other vine 

 crops. The entire area should be plowed and pulverized before 

 the hills are made. For bush varieties the hills may be four by 

 four feet ; for running sorts they should be from eight by eight to 

 ten by twelve, depending upon the vigor of the particular variety 

 and the type of soil. Usually the seed is planted in the open 

 ground, but occasionally the summer varieties are started in hot- 

 beds and transplanted to secure an early crop. The same pre- 

 cautions must be taken as in transplanting muskmelons and cu- 

 cumbers. Two or three plants should be allowed in each hill. 

 The tillage and general care of the crop are the same as for the 

 other vine crops. The running varieties make a rampant growth 

 and no amount of training will keep them within prescribed 

 limits. For this reason they should never be planted close to 

 small vegetables that occupy the land late in the season. 



PUMPKINS 



Pumpkins are of three principal types: " mammoth," grown 

 mainly for exhibition purposes; "field," grown especially for 

 stock feeding; and " pie," produced principally for the making of 

 pumpkin pies. Almost any variety of pumpkin may be used for 

 making pies, but some sorts are especially adapted to this pur- 

 pose. They are finer grained and sweeter than the other sorts. 

 They may be stored for the winter supply of pies or the flesh may 

 be canned for the making of pies at any time of the year. 



