40 



D. M. Ferry & Co'S Descriptive Catalogue. 



verest weather, with only a slight protection of leaves or 

 straw. The seed is prickly, leaves triangular, oblong, or 

 arrow shaped. It is employed for fall sowing, which in 

 this latitude is made about the first of September. 



SQUASH. 



Fr. Courge. — Ger. Kuerbis. 



The Squash is one of thi most nutritious and valu- 

 able of all our garden vegetables. The summer varieties 

 come to the table early in the season, and are very pal- 

 atable, while the winter sorts can be had in perfection 

 from August until the summer varieties are again in 

 condition. Few farmers apppreciate the value of winter 

 squash as food for stock. We think an acre of squash, 

 costing no more to cultivate, and much less to secure, 

 will give twice as much food available for feeding stock 

 as an acre of corn, and we strongly urge our readers to 

 try a "patch" for this purpose. 



Culture. — The plants are very tender and sensitive 

 to cold, and planting must be delayed until settled warm 

 weather. The general principles of culture are the same 

 as those given for cucumbers and melons, but the plants 

 are less particular as to soil. The summer varieties 

 should be planted six feet apart each way, and the win- 

 ter sorts eight feet. Three plants are sufficient for a 

 hill ; and care should be taken not to injure or break the 

 stems from those intended for winter use, as the slight- 

 est injury will increase the liability to decay. 



Early Yellow Bush Scallop. — An early, flat, scal- 

 lop shaped variety; color yellow; flesh pale yellow and 

 well flavored ; very productive ; used when young and 

 tender for boiling, and at maturity for making pies. 



Early White Bush Scallop. -Similar to the preced- 

 ing, except in color which is white. 



Summer Crookneck. 

 Summer Crookneck. ^One of the best ; very early 

 and productive. It is small, crooked neck, covered with 

 warty excrescences; color bright yellow; shell very hard 

 when ripe. 



WINXKK. VAK.IBXIKS. 



Improved 

 American Tur- 

 ban. — An excell- 

 ent variety for use 

 in the autumn and 

 early winter. 

 Shaped somewhat 

 like a turban, 

 light yellow color 

 ^^^ with occasionally 

 .•S^ — " ~" a dash of light 



Improved American Turban, bluish green. 



Flesh orange yel- 

 low, thick, fine grained, sugary and well flavored. 



Boston Marrow. — A fall and winter variety, very 

 popular in the Boston market. Of oval form; skin thin; 

 when ripe, bright orange mottled with light cream color; 

 flesh rich salmon yellow, very dry, fine grained, and for 

 sweetness and excellence, unsurpassed, but not as dry as 

 the Hubbard. 



Boston Marrow. 

 Hubbard. — This is a superior variety, and the best 

 winter squash known; flesh bright orange yellow, fine 

 grained, very dry, sweet and rich flavored ; keeps per- 

 fectly good throughout the winter; boils or bakes ex- 

 ceedingly dry, and is esteemed by many to be as good 

 baked as the sweet potato. We have an unusually fine 

 strain of this variety, and can recommend our stock as 

 in all probability the best in the country. 



Hubbard. 



Butman. — This is a cross between the Yokohama 

 and Hubbard. The flesh is between a salmon and a 

 lemon color. It has all the qualities of a fir^t class 

 squash, being very dry, fine grained, and of excellent 

 flavor. Size medium ; color light stone, distinctly 

 striped and splashed with yellowish white. 



Marblehead. — It is unquestionably an excellent 

 keeper, and is finer grained and drier than any sort we 

 have seen. About the size of the Hubbard with shell 

 of bluish green, and bright orange flesh. Requires the 

 wholeseasonto 

 mature. 



Winter 

 Crookneck. — 

 The most cer- 

 tain to pro- 

 duce a crop of 

 any, the 

 strong grow- 

 ing vines suf- 

 f e ri ng less 

 from insects 

 tiian those of 

 theothersorts. 

 Color varying 

 from dark 

 green to clear 

 yellow, fre- Winter Crookneck. 



quently changing to the latter after being gathered. 

 Flesh variable, sometimes close grained and fine flavor- 

 ed and in other cases coarse and stringy. If kept from 

 cold and damp, they will keep the entire year. 



