416 WISCONSIN STATE AGRICULTURAL SOCIETY. 
the last season, not a single squash has shown the least sign of 
decay. In point of richness and flavor, this variety has no 
rival, and that fact I have not heard questioned as yet, by a 
single individual who has tested its qualities at the table. 
As I sometimes amuse myself and family with a chemical 
analysis of such substances as may be analyzed without the 
numberless appliances of a regular laboratory, I made an exam¬ 
ination of the Hubbard Squash in November last, the results 
of which may interest your readers. 
I cut from a fine specimen a pound and a half. It yielded a 
liberal quantity of vegetable fibrine, which when properly 
acted upon by heat, would, I am sure, have been quite digesti¬ 
ble; a considerable quantity of albumen—identical in composi¬ 
tion, and equal in value to the white of eggs—and besides 
these, which I did not weigh, I obtained two ounces of a fine 
syrup, scarcely inferior to Stewart’s best, and over two table- 
spoonsful of pure starch. I had not up to that time regarded 
the Squash as a starch-bearing vegetable, and doubt, now, 
whether its ordinary varieties would yield starch in any consid¬ 
erable quantity. From the results of this hasty analysis, it 
will be readily perceived by all who have paid any attention to 
the subject of animal nutrition, that the Hubbard Squash is 
one of the most nutritious vegetables which our gardens and 
fields can furnish us. As it contains sugar, its expressed 
juices would, through fermentation, yield alcohol—though I 
should by no means advise such a perversion of its valuable 
elements, as, in my opinion, fermentation neither adds to the 
value of saccharine juices or beef steak. 
Those who w r ould preserve this Squash unmixed, should rear 
the vines at a considerable distance from other varieties, as I 
believe bumble-bees, or humble-bees, are an institution of Wis¬ 
consin, and will carry for a considerable distance on their legs 
and bodies, the pollen or fructifying principle of the plant. 
Thus the different varieties are usually mixed. 
Truly yours, Chas. Jewett. 
