42 
JOHNSON, ROBBLNS, & CO'S. 
1 . Long Cayenne. — This is a long, red, tapering variety, of 
a d warty growth, and of the very hottest quality. It is used 
for making pepper sauce, and for seasoning. 
2. Cherry. — Small, of uniform shape, resembling a red 
cherry — very hot. 
3. Large Squash or Tomato. — This variety resembles the 
Squash Tomato in color, shape, and size, is very prolific, mild 
in flavor, and excellent for pickling. 
4. Large Bull-Nose or Bell. — This variety is inclined to a 
bell shape, or rather of a square form. The rind is thick, 
pulpy, of a mild flavor, and preferred to all others for pickling. 
5. Large Sweet Mountain. — This somewhat resembles the 
last-named variety, but is much larger. It is used for the 
same purpose. 
G. Sweet Spanish. — This "variety occurs in two forms, one 
large and long, and the other squarer in shape. They are en- 
tirely free from pungency, and are used for garnishing meals 
and for salads. 
Cultivation.— -For early use, sow in a hot bed, or in a pot 
of rich earth set in a -warm window, in February, March, or 
April. Transplant in rich beds, in drills, eighteen inches apart, 
and ten or twelve from plant to plant. As the plants progress, 
hoe them and keep free from weeds. For open culture, the 
seed may be sown at the period of the flowering of our com- 
mon orchard fruits, in drills a foot and a half apart. At the 
first or second hoeing, thin out the plants, leaving one to every 
ten inches or a foot. 
PUMPKIN. 
Cucurbit* pepo, Of Botanists. 
£°}'™ n :• French. 
ualabaza amanlla, Bpimsn. 
K urb '« Gkiimak. 
The pumpkin is a valuable vegetable, most generally culti- 
vated on the farm rather than in the garden. It is much 
esteemed in some parts of the country for baking and for mak- 
ing mto pies. It also forms admirable food for stock. 
The two principal varieties in cultivation are the Connecticut 
Field and the Large Ohcese. 
Cultivation.— The pumpkin may be cultivated like cucum- 
