.VARIOUS TYPES OF SQUASH 



History — The origin of winter squash is placed in Tropical 

 America and summer squash in the more temperate cUmates of 

 America. Gro\vn and cultivated on this continent before the 

 discovery. The word squash is obtained from the American Indians 

 and is applied in an indefinite way to various members of the genus 

 Cucurbita. The summer squashes are mostly classed under Cucur- 

 bita Pepo and the winter squashes are mostly classed under Cucurbita 

 Maxima. The words "squash" and "pumpkin" are often applied 

 interchangeably. Most of the squash types, however, belong to the 

 species C. Maxima. The Cucurbita Pepo group comprises warm- 

 season frost-sensitive plants. They are verj' easj- to grow providing 

 they are given a warm quick soil. Both squash and pumpkin are 

 now used in very large quantities in canning operations in this 

 country, this development being largely due to the popularity of so- 

 called pumpkin pie. 



No. 960. Early White Bush. Days to M.\turity, 65. An 

 American varietj', having been offered for the past thirty years. It 

 is early in maturity, somewhat flattened, scalloped along the edge 

 and of medium size. The smooth surface is of a creamy white color. 

 Average size, eight inches. This variety is also offered under the 

 name of Patty Pan. 



Pkt. oi, oz. lOf, 14 lb. 40f*, lb. $1.25, 5 lbs. S5.75, postpaid; by 

 express, 5 lbs. or more, SI. 10 per lb. 



No. 962. Mammoth White Bush. Days to Maturity, 70. 

 Am American variety offered by Livingston in 1891. It will reach 

 its mature size a few days after White Bush, and is otherwise very 

 similar, excepting that the flesh is quite uniformly warted instead 

 of being smooth. Average size is ten to twelve inches. 



Pkt. 5(5, oz. lOfi, H lb. 40^, lb. SI. 25, 5 lbs. $5.75, postpaid; by 

 express, 5 lbs. or more, $1.10 per lb. 



, No. 670. Hubbard. Days to MATXiRm-, 125. Introduced by 

 Gregory in 1856. This is, perhaps, the best known of the ^\inter 

 squashes. The \'ines are of vigorous, traihng growth, bearing large, 

 oval fruits of a rich, dark green color. They are usually slightly 

 curved at the stem end. Its flesh is fine grained and tender. Hub- 

 bard Squash is one of the best keeping varieties on the market. 



Pkt. 5^, oz. 15p, 14 lb. 506, lb. $1.80, 5 lbs. $8.50, postpaid; by 

 express, 5 lbs. or more, $1.60 per lb. 



No. 672. Golden Hubbard. D.a^ys to M.\turity, 125. This 

 variety came on the market about 1898. It is very similar to Hub- 

 bard, except in outside color, being a briUiant golden orange, making 

 it, perhaps, one of the most attractive squashes under cultivation. 

 The flesh is a deeper golden yellow. Golden Hubbard will, unques- 

 tionably, take the place of the older Hubbard eventually. 



Pkt. 5^, oz. 15(5, J4 lb. 50?;, lb. $1.80, 5 lbs. $8.50, postpaid; by 



express, 5 lbs. or more, $1.60 per lb. 



No. 674. Boston Marrow. Days to Maturity, 125. A very 

 okl variety listed by B. K. Bhss in 1860. Boston Marrow is, perhaps, 

 grown more by the general farmer than any other variety. It is 

 bright orange color, oval shaped and of very good quaUty for pies 

 and canning puriioses. The flesh is tender, fine grained and of ex- 

 cellent flavor. The sturdy vines are very productive. The hard 

 rind of Boston Marrow makes it not only an excellent squash for 

 w inter keeping, but gives it special merit as a shipping sort. Un- 

 questionably the best known and most popular squash. 



Pkt. oi, oz. lOff, }4 lb. 40d, lb. $1.25, 5 lbs. $5.75, postpaid; by 

 express, 5 lbs. or more, $1.10 per lb. 



Study descriptions and know what kinds are best for winter storage 



