It's a shame to spoil pictures 
like these with a lot of words. 
There's just nothing you can do 
to make hot acorn squash, with 
butter melting down into the 
browned centers, any more 
toothsome than they look here. 
There's no way on earth to cap¬ 
ture the aroma that rises from a 
hot pumpkin pie and tickles the nostrils with such a de¬ 
lightful scent that your mouth fairly waters in anticipation. 
But everybody knows what grand treats these things are, 
and is already reserving space in this year's gar¬ 
den. 
PUMPKIN 
SQUASH 
The best pumpkin for pies is Small Sugar, and the 
varieties suited to cornfield growing are Connecticut 
Field and Kentucky Field. When it comes to squash, 
there are two good varieties in each class. For the early 
ones. Giant Summer Crookneck and Early White 
Bush, and for the late ones, the familiar Acorn and 
Warty Hubbard. If you're going to plant just one kind, 
use Warty Hubbard. 
Now you probably know about it, but in case you don't 
you'd better be told about squash bugs. They're magical 
little grey things that appear out of thin air just when the 
vines are getting a good start. Keep a sharp lookout for 
these Imps of Satan, and do some quick insecticide work 
or all that mouth watering will be in vain. Don't let the 
hazard unnerve you, but beware 
> lest you plant the seeds for a 
bunch of hungry insects. 
