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D. M. Ferry <&, Co’S Descriptive Catalogue. 
SQUASH. 
Fr. Courge. —Ger. Kuerbis. 
The Squash is one of the most nutritious and valu¬ 
able of all our garden vegetables. The summer varieties 
come to the table early in the season, and are very pal¬ 
atable, while the winter sorts can be had in perfection 
from August until the summer varieties are again in 
condition. Few farmers apppreciate the value of winter 
squash a6 food for stock. We think an acre of squash, 
costing no more to cultivate, and much less to secure, 
will give twice as much food available for feeding stock 
as an acre of corn, and we strongly urge our readers to 
try a “ patch” for this purpose. 
Culture. — The plants are very tender and sensitive 
to cold, and planting must be delayed until settled warm 
weather. The general principles of culture are the same 
as those given for cucumbers and melons, but the plants 
are less particular as to soil. The summer varieties 
should be planted six feet apart each way, and the win¬ 
ter sorts eight feet. Three plants are sufficient for a 
hill ; and care should be taken not to injure or break the 
stems from those intended for winter use, as the slight¬ 
est injury will increase the liability to decay. 
Early Yellow Bush Scallop. — An early, flat, scal¬ 
lop shaped variety; color yellow; flesh pale yellow and 
well flavored ; very productive ; used when young and 
tender for boiling, and at maturity for making pies. 
Early White Bush Scallop.-Similar to the preced¬ 
ing, except in color which is white. 
Boston Marrow. 
Hubbard.—This is a superior variety, and the best 
winter squash known; flesh bright orange yellow, fine 
grained, very'dry, sweet and rich flavored; keeps per¬ 
fectly good throughout the winter; boils or bakes ex¬ 
ceedingly dry, and is esteemed by many to be as good 
baked as the sweet potato. We have an unusually fine 
strain of this variety, and can recommend our stock as 
in all probability the best in the country 
Summer 
Summer Crookneck.—One of the best ; very early 
and productive. It is small, crooked neck, covered with 
warty excrescences; color bright yellow; shell very hard 
when ripe. 
WINTER VARIETIES. 
Improved 
American Tur¬ 
ban.—An excell¬ 
ent variety for use 
in the autumn and 
early winter. 
Shaped somewhat 
like a turban, 
light yellow color 
with occasionally 
a dash of light 
Improved American Turban, bluish green. 
Flesh orange yel¬ 
low, thick, fine grained, sugary and well flavored. 
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, very dry, fine grained, and for 
sweetness and excellence, unsurpassed, but not as dry as 
the Hubbard. 
Hubbard 
Butman,—This is a cross between the Yokohama 
and Hubbard. The flesh is between a salmon and a 
lemon color. It has all the qualities of a first class 
squash, being very dry, fine grained, and of excellent 
flavor. Size medium; color light stone, distinctly 
striped and splashed with yellowish white. 
Marblehead. — It is unquestionably an excellent 
keeper, and is finer grained and drier than any sort we 
have seen. About the size of the Hubbard with shell 
of bluish green, and bright orange flesh. Requires the 
whole season to 
mature. 
W inter 
Crookneck.— 
The most cer¬ 
tain to pro¬ 
duce a crop of 
any, the 
strong grow¬ 
ing vines suf- 
fe ring less 
from insects 
than those of 
the other sorts. 
Color varying 
from dark 
green to clear 
yellow, fre- Winter Crookneck. 
quently changing to the latter after being gathered. 
Flesh variable, sometimes close grained and fine flavor¬ 
ed and in other cases coarse and stringy. If kept from 
cold and damp, they will keep the entire year. 
verest weather, with only a slight protection of leaves or 
straw. The seed is prickly, leaves triangular, oblong, or 
arrow shaped. It is employed for fall sowing, which in 
this latitude is made about the first of September. 
