SQUASH. 



213 



is much the same as for cucumbers. About six seeds should 

 be put in each hill. The hills should be eight feet apart each 

 way for the longer growing kinds and five feet apart for the 

 bush sorts. The plants should be thinned out after they are 

 established so as to allow two plants to each hill. They are 

 affected by the same insect pests as the cucumber and the 

 same remedies are in order. In addition, however, to these, 

 some kinds are affected in the eastern states by a borer which 

 works in the stem, and by the squash bug. (See chapter on in- 

 sects.) 



The early varieties of the squash are sometimes started in 

 hotbeds or cold frames to advance them and thus avoid serious 

 injury from the striped beetle. 



Harvesting. — Summer squash are not grown for storing and 

 are not desirable for table use except before the skin hardens, 

 when they are used entire. Winter squash are excellent for use 

 in a green state but are not gathered for storing until the skin 

 is hard. They should always be gathered upon the approach of 

 frosty weather, as a very little frost injures their keeping quali- 

 ties, although the injury may not be apparent when gathered. 

 It is a good plan in harvesting them to place them in piles in the 

 field, leaving them exposed to the sun during the day and 

 covering them with the vines or other material every frosty 

 night until they are thoroughly dried and the skins have become 

 hard and flinty. In gathering, cut the stem off not over an inch 

 from the squash, for it the stem is left on it is liable to be used as 

 a handle and be broken off and thus leave a spot that is very 

 sure to start to rotting. Squashes should be handled with the 

 greatest care if they are to be kept successfully, and each one 

 should be placed in the wagon or on the shelf separately; if 

 handled roughly they will not keep. They should be carried in a 

 spring wagon or on a bed of hay or straw. 



Storing. — Winter squash keep best in- a dry atmosphere and 

 at a cool temperature. They will, hovN^ever, keep well in a warm 

 or even hot cellar or room, providing it is dry, but will quickly 

 rot in a moist atmosphere. They will shrink more in weight in 

 a warm than in a cool place. They should be laid on shelves 

 one tier deep, and never piled up if it is desired to keep them 



V 



