September. 1905 



THE GARDEN MAGAZINE 



63 



and thrown away. Drop the prepared pieces 

 into salt water, and cook until very tender. 

 All should then be thoroughly drained and 

 pressed through a colander. Returned to 

 the pan in which it was boiled, it should be 

 set on the back of the stove, uncovered, and 

 allowed to steam. Add a teaspoonful of 

 butter and a dash of pepper before serving. 

 It will not suit an Englishman's palate unless 

 it is served up piping hot. They may also 

 be baked, fried, stewed with cream sauce, 

 or prepared by any of the recipes for cucum- 

 bers. They are long and slender, rather 

 greenish, and so extremely tender and tasty 

 that they are becoming quite the rage. 



The usual winter squashes include Hub- 

 bard, Marblehead, and Boston marrow. 

 They grow to an enormous size, weighing 

 more than a watermelon, and will keep in 

 the cellar all winter, provided they are not 

 subjected to a temperature lower than 50 . 



Pumpkins are sisters to the summer squash. 

 They are richer in flavor and are usually 

 preferred for custards and pies, though they 

 may be baked or boiled, prepared in the 

 same way as any other vegetable. They 

 can also be dried for winter use by being 

 cut into thin strips and hung in the sun, then 

 packed in tin boxes or glass jars. Soak 

 these dried pieces in cold water over night 

 and they will be ready to use. 



RADISHES AS NURSES TOR MELONS 



Muskmelons and watermelons are two of 

 the most delicious "fruits" of the vegetable 

 garden. They are both of goodly size, 

 especially the latter, which sometimes weighs 

 forty to fifty pounds when grown in the 

 South. Muskmelons are more frequently 

 raised in the home garden than watermelons, 

 for the simple reason that they occupy less 

 room. When the weather is warm and the 

 leaves well out upon the trees — not before — 

 make the melon beds, which should be three 

 feet apart. Dig out a hole, four inches deep 

 and twelve inches across, and place into it 

 fine old manure full of humus, some bone 

 meal and wood ashes, or hen manure, until 

 level with the surrounding soil. Put three 

 or four inches of soil over this and plant the 

 seed, fifteen or twenty of them, together with 

 some radish seed. Why? Because melons 

 are slow of germination compared with 

 radishes; the striped and the flea beetle love 

 both, but if they can feast on radish leaves 

 they will let the melons alone, so that the 

 poor radishes can be used as cat's paws! 

 When the melon seedlings are well up, thin 

 so as to leave only the three finest plants in 

 the hill. The striped beetle will now make 

 a prolonged call unless made unhappy by 

 Bordeaux. Invite him to move on, by 

 means of this compound, and you will find 

 that mildew also scarcely rings the bell. 



The best fruit comes on the side branches, 

 so we pinch off the ends of the runners to 

 force side growth. Do not let the vines 

 grow much more than two feet long without 

 pinching. If allowed to run they will quickly 

 cover an incredible space, but you won't get 

 any more fruit, nor so good. Melons require 

 plenty of water, as they are really a forced 

 crop in this part of the country. If vou 



69. There are pumpkins and squashes of all sizes and forms. The terms are often used indiscriminately. 

 The pumpkin is distinguished by a hard and deeply furrowed stalK. Squashes have spongy, soft and unridged 

 stalKs. The so-called crooKnecK squashes have pumpkin-like stalKs swollen next the fruit 



plant them in hills make a slight ditch around 

 each and fill this with water every night or 

 every other night. When the melon is ripe 

 it parts from the stem with slight assistance, 

 and the finest flavored fruit is that ripened 

 on the vine. When the melons have set 

 place a board under them. 



WHEN A WATERMELON IS RIPE 



Watermelons are raised in exactly the same 

 way, by placing the hills four or six feet 



apart, and allowing but one vine to remain 

 to a hill. The best test for a ripe water- 

 melon is to place the ear close to it, then 

 press hard with the hand, and if the fruit is 

 ripe it will yield slightly, and a cracking 

 sound will be heard. Tap it with the fingers, 

 and if the sound is hollow it is ripe. 



There is but little waste to a watermelon, 

 for the white part of the rind, pickled in 

 sugar, vinegar and spices, makes a very 

 acceptable dish to serve with meats. 



70. There are two types of watermelon. The one tender and juicy ; the other, or citron type, is hard fleshed 

 and it preserved as a substitute for citron peel. To test for ripeness press hard with the hand, placing the 

 ear close to the watermelon ; a cracking sound indicates it is ready to gather 



