THE MARBLEHEAD S 
The above engraving is that of my Marblehead Squash, which 1 named and sent out for the first time season before last 
This'new squash, as a rule, is characterized by a shell of a more flinty hardness than the Hubbard. It is usually thicker 
and flatter at the top. It has a greater specific gravity. The flesh is of rather a lighter color than the Hubbard, while its com¬ 
bination of sweetness, dryness and delicious flavor is something really remarkable. In the important matter of purity, it ex¬ 
cels the Hubbard and every squash that I have ever raised, the Butman alone excepted. Its outer color is a light blue ; not 
to be confounded with the blue colored squashes that come at times from the Hubbard seed—mongrels made by a cross 
of the Hubbard and a thin skinned squash which we used to call Middleton blue, which we were raising before we knew 
of the Hubbard, and raised for a few years after we had the Hubbard, side by side with it. If the seed of these mongrels- 
planted, their hybrid character will be seen by a terrible sporting, so dreaded by every farmer ; while, on the contrary, the 
crop from the seed of the Marblehead will be found to excel in purity. 
Packets of seed of this new variety will be sent post-paid, to any address, for 15 cents ; per ounce, 30 cents ; per lb., 
$2.50. Dealers supplied at the usual discount. Each package will have on the label the above engraving reduced in size. 
ggi^The Butman Squash will be found to have a different flavor from either the Marblehead, Hubbard or Turban. 
I add extracts from letters received from gentlemen well known to the agricultural community. 
‘‘ My wife cooked one of the Marbleheads last Saturday, and she says 
it was the nicest squash she ever tasted; dry, fine and sweet, and had 
every quality which goes to make a good squash.” 
John H. Hoole/Scc. Middlesex Co.,Hort. Society. 
“The Marblehead is the best squash that I ever had. I raised sixty- 
three from the package—nice ones they were too. We cut the last on 
the 23d of March; it was so hard that I had to cut it with an axe. I 
recommend them to all.” S. B. Greenwood. 
Wales , Me., April 9, 1874. 
“I grew some of your Marblehead squash last season, the first that 
was ever grown here, and the finest squash we ever ate. I took the pre¬ 
mium at our fair, over some ten other varieties.” T. C. Foote. 
Amherst, Ohio, Jan. 4, 1874. 
“ Last year I sent for some Marblehead Squash seed, and from it I had 
between thirty and forty, and they are splendid; each one is twin brother 
to all the rest.” J. F. Cotton. 
Middlebury, Vt., Dec. 22, 1873. 
“ Your Marblehead squash proved a success with me last season. I 
am perfectly satisfied with it in every respect. As a keeper it was ahead 
of anything I ever had. I cooked the last one, an eight pounder, Sun¬ 
day, May 10th; it was perfectly sound and deliciously sweet.” 
Middleboro, Mass., May 12, 1874. J. D. Coffin. 
“ I raised about thirty Marbleheads weighing from nineteen pounds 
down. They proved to be very fine, though the season here was quite 
unfavorable. They were quite good enough; hard work to stop after 
eating enough.” James Adams. 
Union, Knox Co., Me., March 3, 1874. 
“Your Marblehead Squash seed, that you sent me last spring, proved 
the best that I ever ate. My brother-in-law from Ann Arbor, ate some 
here. He says that it excelled anything of the kind he everate. They 
are equal to a boiled chestnut and are good keepers.” 
Lansing, Mich. W. S. Hull. 
“ The new squash was fine; the best I ever raised. It is a good keeper; 
have some yet, March 12, and they are as sound as when they went in 
the cellar.” W. H. Smith. 
Minneapolis, Minn., March 12, 1874. 
The Marblehead Squash. At a Christmas feast in 1873, we had 
the pleasure of testing the flavor of that new squash, the Marblehead, 
when in the pie, and cooked otherwise. It proved decidedly high living, 
and a committee composed of five epicures who were lovers of that veg¬ 
etable, voted that it is much better than the celebrated Hubbard, being 
of a better color, finer grained, and more agreeable to the taste. The 
flavor Seemed something like and between the sweet potato and the 
chestnut, and we heartily recommend it to the attention of the “ whole 
world and the rest of mankind.”— C. Colby in Country Gentlemen. 
“The 'Marblehead’ Squash. Some weeks ago we received from 
Mr. James J. H. Gregory, of Marblehead, Mass., the introducer of the 
Hubbard, specimens of a squash which came without name. The squash 
was tried by several, and unanimously pronounced to be of the very high¬ 
est quality .”—American Agriculturist, Feb., 1873. 
“Having tried the Marblehead Squash sent us, we must say that we 
were very much pleased with it and think it possesses all the best qualities 
of the Hubbard and Turban combined; in fine, it is difficult to over-rate 
it.” , Washburn & Co. 
Boston, Mass., March 5, 1873 . 
“I have tested the specimen of squash, and find the shell unusually 
hard and thick. Its specific gravity is greater than the famous Hubbard. 
On cooking 1 find the new variety also excels the Hubbard m smoothness 
and fineness of grain, richness of flavor and perhaps in sweetness. I 
am sure it will come into general favor with the public.” 
Bridgeport, Conn., Dec. 21,1872. J. L. Gould, Ed. Rep. Farmer. 
“ A specimen of the Marblehead Squash, sent to us by the introducer, 
(Mr. Gregory, Feb. 1st), has been tested, and truly we can say, without 
exception, it is superior to all in quality, as a table squash.” 
Boston, Mass., 1873. Curtis & Cobb. 
“ The _ Marblehead will step to the front. It is the dryest, richest, 
best grained and best colored squash I have ever seen cooked. Blessings, 
I say, on the man who “ invented” it. For as a soggy, stringy, squash 
is sickening, so there is no vegetable product of our soil more 
highly to be esteemed than a first rate variety of this exceedingly varia¬ 
ble fruit.” W. S. Clark, Pres. Mass. Agricultural College. 
Amherst, Dec. 30 , 1872 . ‘ ■ 
“I have tested the Marblehead Squash. For solidity and richness 
I have seen no Squash that ever surpassed it. The introduction of the 
Hubbard was a great blessing to the country. If the Marblehead should 
prove better m any respect, you will have done another good thing for 
the public.” Marshall P. Wilder. 
Boston, Mass., Dec. 18 , 1872 . 
“ I have tried the Squash you were kind enough to send me. It is de¬ 
licious. I have seen nothing equal to it since the palmy clays of the 
Marrow. I am truly obliged to you for the production. If it can be 
steadily and uniformly propagated, it is one of the most valuable of all 
recent additions to our vegetable products.” Geo. B. Loring 
Salem, Dec. 16 , 1872 . 
Consider it most excellent, and should regret if it was any better , 
as there might be danger of eating too much. 
Philadelphia , 12 mo., 17, 1872. p Morris 
