New York Agricultural Experiment Station. 259 
A summer squash of which the fruits are used before fully grown; 
when ripe, the skin is rather hard and tough. 
Correctly figured in Veg. Gar., p. 264. 
No. 34. LARGE FIELD PUMPKIN, Greg., '87. 
Syn. Common Yellow Field Pumpkin (d), Burr: Golden Marrow P.?, 
Till., '85 : Michigan Mammoth P.?, Greg., '87. 
Fruit roundish, or slightly oblong, inclining to short cylindrical, 
depressed a little at each end; ribs numerous but not prominent; skin 
moderately hard, rich orange; well developed samples 15 in. in diame- 
ter, 12 to 14 in. through the axis; — flesh yellow, one to two inches 
thick; stem tapering, scarcely hairy; — plant very vigorous; leaves 
deep green, often somewhat marbled with white; distinctly 3 to 5 
lobed, the terminal lobe often rather deeply cut; petioles pale green, 
channeled, with short stiff hairs; vine slender, deep green at the base, 
nearly without hairs. 
Very commonly grown in the fields of Indian corn as food for stock 
in New England and the Middle States; and used to a considerable 
extent for pies. It is, however, inferior for the latter purpose to some 
of the larger varieties of C. maxima, as the flesh is more stringy, less 
highly flavored, and cooks less quickly. The quality varies much, and 
the samples having a deep orange skin, mottled with darker specks, are 
richest and sweetest. Before the introduction of the improved varie- 
ties of table squash, the flesh of this pumpkin was often boiled and 
served as a vegetable, and Mr. Burr states that during the war of the 
revolution it was the custom to reduce by evaporation the liquid in 
which the flesh of pumpkins had been cooked, as a sweetening to be 
used as a substitute for molasses. 
No. 35. PERFECT GEM, Greg., '84; Sib., 83; Thor., '82, '84, '87. 
Fruit small; oblate, depressed about the stem; ribs numerous and 
distinct; skin smooth, hard, creamy white; well developed samples 5 
in. in diameter, 4 in. through the axis ; — flesh pale yellow, dry, mod- 
erately sweet and well flavored; stem long and slender; — plant run- 
ning, very vigorous; leaves very numerous, rather distinctly 3-lobed, 
intense deep, almost glossy green, borders finely undulate; petioles 
rather slender, obscurely channeled, faintly striped with two shades 
of green, with a few stiff white hairs; vine much branched, with 
numerous shallow furrows. 
The plant is very productive and at first grows somewhat like a bush 
squash, but later numerous runners start out. The fruit begins to form 
