VEGETABLES — DESCRIPTION AND CULTURE. 307 



drill, and cover them an inch deep. Thin out the plants 

 to twenty inches apart. Keep the ground thoroughly- 

 tilled and free from weeds, that the plants may make a 

 luxuriant growth. In five or six weeks the young leaves 

 will be ready to be picked. Preserve the leading shoot, 

 and the branches will continue long in bearing, as in 

 autumn they survive a pretty heavy frost. Twenty 

 plants are enough for a family. Seed may be gathered as 

 it ripens, dried carefully in the shade, and put up in paper 

 bags. 



It is used as a substitute in summer for the common • 

 spinach. Swiss Chard is a better one. The seed vessels 

 make a good pickle. 



SQ.UASH. — {CucurUta Melopepo.) 



The squash is a tender trailing annual, and was first 

 brought to England in 1597. It is a native of the Levant. 

 It is a much esteemed garden vegetable, and in some of 

 its varieties can be had for the table the greater part of 

 the year. 



Summer Squashes. — The best are the Early Bush Scol- 

 lop, which is small, and either white or golden yellow in its 

 two subvarieties ; both good ; the Summer Crookneck, 

 also a bush variety ; bright yellow, covered with warts ; 

 Bergen, small, bell-shaped, striped dark green and white ; 

 used green, like the preceding, and when the shell hard- 

 ens, becomes still better, being very dry and rich, and 

 keeps well. 



Winter Squashes are of many varieties ; as Valparaiso, 

 or Cocoanut, as it is named from its shape. It has a 

 rough, grayish coat, flesh deep orange, very dry, and 

 sugary ; it is the best of all, but a great runner, and bears 



