SQUASH 
The Squash is one of the most nutritious and valuable of all our 
garden vegetables. Few farmers appreciate 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 as much food 
available for feeding stocK as an acre of corn, and we strongly urge 
nri rrimrT A . our readers to try a "patch " for this purpose. 
CULIUKb The plants are very tender and sensitive to cold, and planting must be delayed until settled warm weather. 
* , R ener ^l principles of culture are the same as those given for cucumbers and melons, but squash is less par- 
ticular as to soil. The summer varieties should be planted 4 to 6 feet apart each way, and the winter sorts 8 to 10? Three plants 
are sufficient for a hill. In gathering the winter sorts, care should be taken not to bruise or break the stem from the squash, as the 
slightest injury will increase the liability to decay. ^ 
WIJVTE'R J-Q \f ASHES 
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, fine grained, and for sweetness and excellence unsurpassed, 
but not as dry as the Hubbard. We have an unusually good stock of this sort. 
Winter Hubbard 
This is a superior variety and 
one of the best of winter 
squashes; flesh bright orange 
yellow, fine grained, very dry, sweet and rich flavored; keeps perfectly good 
throughout the winter; boils or bakes exceedingly dry and is esteemed by many 
to be as good baked as the sweet potato. Our stock is most carefully selected with 
regard to quality of the flesh and color and wartiness of the shell but the later 
BOSTON MARROW SQUASH 
peculiarities are largely determined by the soils in which the squashes are raised. 
Our customers cam plant this variety in perfect confidence that every fruit will 
be a pure Hubbard. 
(Cocozella di Napoli). Vines of bush habit, produc- 
ing large, much elongated fruits, dark green at first but as 
they mature becoming marbled with yellow and lighter 
green in stripes. Fruits in best condition for the table 
when six to eight inches long, but can be used when much 
larger. The young and tender fruits when sliced and fried 
in ail constitute a vegetable delicacy very popular, espe- 
cially in Naples. 
If fruits are picked when small, may be cooked in 
bunches like Asparagus and plants will blossom and pro- 
duce for a considerable time if fruits are picked often. 
Golden Hubbard 
This is a true Hubbard Squash except in Color 
which is Bright Red. 
The vine is a vigorous but not rampant grower and wonderfully productive, 
expending the energy derived from liberal fertilizing in the production of an in- 
creased number rather than of overgrown and coarse fruits as some varieties are 
apt to do. It i. pens :tc crop very early and uniformly, thus making it a certain 
cropper. The fruits are very uniform in size, weighing from six to eight pounds, 
and in shape are like the Hubbard. Though maturing early they are wonderfully 
long keepers so they can be held over in good condition for spring use. The shell 
is warty, hard and strong and a very beautiful orange red color except for a bit of olive green on the blossom end. The flesh is a 
deep orange and uniformly so to the rind, never having the green tinge so objectionable in the older sort. It cooks very dry, fine 
grained and good flavored. 
We believe this is the best fall and winter sort 
yet introduced and that it deserves to and will be- 
come a most popular variety. It certainly has no 
superior as a table squash. 
GOLDEN HUBBARD SQUASH 
W 1 NTH K 
HUBBARD 
SQUASH 
Italian Vegetable Marrow 
or Summer Asparagus 
76 
