138 
A KITCHEN GARDEN 
weight of leaves than any other variety, and is more 
hardy than any of the other kinds. 
New Long Standing. —This is one of the best 
varieties for spring sowing, as it stands longer than 
any other before running to seed. The leaves are 
thick, fleshy and crumpled like the Norfolk Savoy 
Leaved. 
SQUASHES. 
Hills should be made for the culture of these, in 
the same manner and at the same time as described 
for cucumbers, cantaloupes, etc. These hills should 
be at some distance from the vines above mentioned, 
as there is danger of the pollen mixing and spoiling 
the melons, etc. There are some localities where the 
winter squashes do not do well or are difficult of cul¬ 
tivation ; but the small summer squashes are of easy 
culture in any locality, though of finer quality on a 
warm sunny slope than elsewhere. The only trouble 
in growing them is to protect them from the rav¬ 
ages of the Striped Squash Bug while young, for 
which purpose I use slug shot, dusted on the leaves 
early in the morning, while the dew is still on 
them. 
The vines should be allowed plenty of room to 
run, at least four feet on every side. The vines soon 
cover the ground and prevent using the cultivator; 
but the large leaves so shade the soil that few weeds 
grow, and where they rear their heads above the 
vines they can be cut out with hand hoes or pulled 
out after a rain, by hand. 
As we can hardly use the product of more than a 
