16 
AMERICAN AGRICULTURIST. 
[January, 
SPECIMENS OF GOURDS AT THE 
AMERICAN AGRICULTURIST EXHIBITION 
1. Valparaiso Squash. 2. California Squash. 3. Hubbard Squash. 4. Crook-neck Squash. 5. Turban, or Turk's-head Squash. 6. Golden Winter Scallop. 7. Vegetable 
Marrow. 8. Green Striped Bush. 9. Lagenaria Vitata. 10. Gourd from Hindostan, new. 11. Mock Orange. 12. Pear Gourd. 13. Sandwich Island Gourd. 11,15. Unknown. 
16. Hercules’ Club. 17. Artichoke Gourd. 18. Long Orange Gourd. 19. Cucumis Dipsacius, Japan. 20. Cucurbita Striata. 23. Bottle Gourd. 24. Boston Marrow Squash. 
The Gourd Family. 
Few persons, except professional seedsmen, 
have an idea of the number of varieties belong¬ 
ing to the gourd tribe, named Cucurbitacece by 
botanists. Until recently, comparatively little 
attention has been paid to their cultivation, ex¬ 
cept in the case of the squashes and pumpkins, 
which occupy time-honored places in' the gar¬ 
den and the field. Within a few years, fancy 
and ornamental gourds have been coming into 
favor for decorative purposes, and their number 
and beauty have been greatly increased by im¬ 
portation from foreign countries, and hybridiza¬ 
tion with old varieties. The recent exhibition 
of these vegetables at the Office of the American 
Agriculturist, called out a most beautiful display. 
About one hundred different kinds of the gourd 
family were represented, from the Mammoth 
Valparaiso Squash weighing 270j lbs., to the di¬ 
minutive striped gourd, that when full grown 
scarcely equals a black w r alnut in size. 
The above engraving, drawn from specimens 
at our exhibition, shows some of the more 
curious and otherwise noteworthy varieties. 
Part of these will be recognized as established 
favorites in the garden and on the table: others 
are new and striking. The specimen numbered 
5, the Turban Squash, bears a striking resem¬ 
blance to a Turkish head-dress, and from its 
beautiful coloring is a most attractive object, 
ft is also edible, and by some considered to be 
of fine quality. No. 13, the Sandwich Island 
Squash, was trained while growing, into a good 
resemblance to a swan without wings; the bill 
is well represented by the stem. No. 10, is anew 
and singular specimen raised by W. F. Heins, 
from seed sent to the Agriculturist office from 
Hindostan. From its pungent quality we sus¬ 
pect it belongs rather to the capsicum family 
than to the cucurbit®. No. 10, might be called 
the ‘vegetable caterpillar.’ It is about three 
inches long and half an inch in diameter, of 
bright green color, and thickly studded with 
stiff hairy spines. It was grown from seed re¬ 
ceived from Japan. We have no knowledge of 
the use made of it there. It forms a unique or¬ 
nament. No. 18, the long orange gourd with 
dark green bottom, is one of the most pleasing 
varieties for ornament. The vine trained upon 
a rustic trellis or over rock-works in some cor¬ 
ner of the grounds, is a beautiful object when 
laden with its rich parti-colored fruit, aud the 
gourds when ripened are very attractive. The 
markings of green are varied with each speci¬ 
men, making them still more pleasing. The 
different kinds of gourds are so easily hybrid¬ 
ized, that it is less difficult to procure an almost 
endless number of sorts, than to preserve any 
desired variety true to the original. It can only 
be done by covering the flowers designed for 
seed, with some protection against insects, and 
fertilizing them with pollen of their owi* spe¬ 
cies. A single bee entering a blossom may 
bring with him pollen from several different 
species gathered in other localities, and thus 
impregnate the flower and cause its seed to vary. 
Attractive as are the ornamental features of 
the gourd family, most of our readers will be 
more particularly interested in edible varieties. 
For excellence both as a sauce and for pies, the 
Hubbard squash (No. 3 in the engraving) still 
remains at the head of the list. It has made its 
way but slowly into the markets. Its dark green 
color gives the idea of unripeness, and we have 
known parties growing it for the first time, to 
throw away the fruit and pronounce it a hum¬ 
bug, supposing the season to be too short for 
its maturity. But after having once become 
acquainted with its excellence, its color is no 
longer an obj ection. Next to the Hubbard stands 
the Boston Marrow, already so well known as 
to need no description. With this, perhaps, 
even superior to it for pies, the African squash 
takes rank. It is much larger than the Mar¬ 
row, but this is rather an objection for ordina¬ 
ry family use. One specimen could hardly be 
■wholly used before spoiling. 
The cultivation of squashes and pumpkins is 
not difficult, though a few important particulars 
must receive attention to secure the best results. 
Being mostly natives of tropical climates they 
should have a warm situation, as a southern ex¬ 
posure, or under protection of a building or 
high wall. It will be very advantageous to start 
them early in a liot-bed or in the house, and 
transplant them when they have attained the 
third leaf. Of course, there should be great care 
to leave the roots entire, and the earth around 
them undisturbed. An easy way of accomplish¬ 
ing this is to scoop out large turnips, fill them 
with rich earth, and plant one seed in each. 
When ready to transplant, cut off the bottom of 
the turnip, and the roots will soon find their 
way out; the remaining substance of the tur¬ 
nips will decay and feed the plants. 
The best soil for growing these vegetables, is a 
deep, warm, sandy loam, well enriched with 
stable manure. Not only should the hill be 
made rich, but also the surrounding soil where 
the vines will send out rootlets to gather nour¬ 
ishment, Too little room is usually allowed to 
each plant. They need space enough to run 
without crowding and shading each other. The 
area required will of course depend upon the 
kind cultivated. It is a good plan to sow at in¬ 
tervals a number of extra seeds in each hill as 
food for insects, which will attack the young 
plants, and leave the first to grow too strong to 
be consumed by them; they can be easily thinned 
