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JOHNSON, ROBB1NS, & CO'S. 
and of a light cream color. In the Soulhcrn and Middle 
States, it is called the "Patty-pan Squash." It is used for 
boiling when young, dnd for pies when ripe. 
2. Marly Yellow Bush Scollop. — This resembles the preced- 
ing in shape, but is smaller, and is of a yellow color. 
3. Early Bush Summer CrooJcneck. — This variety is of a 
small size, a bright yellow color, with a crooked neck, covered 
with warty excrescences. It is very productive, and is re- 
garded as one of the best summer sorts. As it is very hard, 
when ripe, it can be eaten only when young and tender. 
4. Fall or Winter Crookneck, — This is much cultivated in 
New England for fall and winter use. It yields abundantly, 
and is excellent for pies. 
5. Autumnal Marrow or Boston. — This is a popular variety 
in Boston market, keeps well in winter, and boils dry. 
G. Lima Coconut. — This is a long squash, of a blue color, 
fine-grained and sweet. It will keep well during the winter, if 
well ripened, and boils dry. 
Cultivation. — The squash is cultivated precisely in the 
manner of the pumpkin, to which the reader is referred. 
TOMATO. 
Solatium Ucopcrsicum, Or Botxkisti. 
Tomato, Frkncii. 
Tomato Spanish. 
Goldapfel, German. 
Tub tomato is so widely cultivated, and so extensively usee 
in almost every family throughout the civilized globe, that ii 
is now regarded as almost indispensable to every garden and 
farm. 
There are several varieties grown by amateurs. The following 
are considered as the best and the most profitable for domestic 
use : — 
1. Large Deep-furrowed Red. — This variety is the largest 
in cultivation. It is early, productive, and of good flavor. 
2. Round Red. — This sort, which is a few days later than 
the above, is smooth, round or flattened in shape, and is highly 
valued for cooking or eating raw. 
" 3. Large Yellow.— This differs but .slightly in appearance 
