SQUASH. 



213 



The best winter squashes are the Acorn, an old variety 

 named from its shape, the seeds of which are difficult to 

 obtain in a state of purity, the Lima Cocoanut, a large, long 

 fine-grained kind, and the Boston Marrow, now much 

 raised in the northern States. The Oashaw pumpkin is a 

 pretty good substitute for the winter squash. 



Culture. — It is planted at the same time as the cucum- 

 ber and melon. Put six or eight seeds in a hill, and thin 

 out to two or three when they get up. The bush squashes 

 should be five feet apart, and the winter varieties at least nine 

 or ten. For cultivation see Cucumber and Melon. Protect 

 from insects in the same way. Squashes are much better 

 grown in rich soil ; do not plant them near the cucumber 

 or melon, if you would not have worthless seed from all 

 the plants in their vicinity. Gather summer squashes 

 while the finger nail can easily penetrate the rind ; they 

 must be gathered as soon as fit for use, or the fruitful- 

 ness of the vines will be much impaired. To keep winter 

 squashes, they must be put away in a cool, dry place, free 

 from frost. 



Use. — The squash is a very wholesome and tolerably 

 nutritious vegetable, prepared for the table in the same 

 manner as the turnip, for which it is an excellent sub- 

 stitute to eat with fresh meat. To be fit for use after 

 being boiled tender, it must be squeezed between two 

 plates, for when full of water, as it is often served, it is 

 not fit to be eaten. The winter squash should be boiled 

 dry ; it makes a good pie, like the pumpkin and the sweet 

 potato. 



To Boil. — While young and tender, boll whole, otherwise 

 cut in strips, and remove the seeds ; when boiled, mash, 

 drain and season with butter, pepper, and salt. 



