126 
A KITCHEN GARDEN 
pumpkins must all be gathered in and stored before 
any heavy frosts, as it will spoil and start them to 
rotting. 
VARIETIES OF PUMPKINS. 
Small Sugar. —This is very handsome and pro¬ 
lific, of small size, the pumpkins averaging about ten 
inches in diameter ; the skin is a deep orange yellow. 
It is very fine grained in flesh, sweet in taste, and an 
excellent keeper. 
Golden Marrow. —Of round shape, slightly ribbed 
and flattened at the ends; the skin is a rich golden 
orange color; the flesh is of extra quality, and very 
soft and tender when cooked. It is a splendid keeper, 
vigorous grower, and keeps well throughout' the 
winter.* 
RADISHES. 
These should be sown as soon as the ground can be 
worked in the spring, and successive sowings should be 
made every two or three weeks, as recommended with 
peas, lettuce, etc. Do not sow too many at one time, 
but sow frequently, that they may be had fresh and 
crisp ; they soon become either hollow, or hard and 
woody, if allowed to stand long after they are of suffi¬ 
cient size for use. Where there is glass enough to 
* While both of the varieties named are excellent for pumpkin pies, a 
new variety from Washington County, New York, is of superlatively fine 
quality. It is known as The Quaker Pie Pumpkin , as it had been kept for 
many years in a family of “ Quakers,” or Friends, whose pumpkin pies 
became famous throughout the neighborhood. 
The Saint George or Old Negro pumpkin of New England is also a great 
favorite, from the choice quality of its fine-grained flesh.— Ed. 
