88 BULLETIN OF THE BUSSEY INSTITUTION. 
they are apt to “dry up” * milch cows, and it is a not uncommon, though 
by no means a universal, practice of our farmers to remove the seeds 
from those pumpkins that are to be given to cows. This practice 
finds manifest justification in the diuretic property of the seeds, just 
now alluded to; for, where the action of the kidneys is increased by a 
medicament, it is but natural that the secretion of milk should lessen. 
The squashes which were analyzed in comparison with the pumpkins, 
were obtained at the same time as the latter, and were grown in the 
same neighborhood. They were prepared for analysis in the same way 
that the pumpkins were prepared, with the exception that the rind of the 
squashes was removed by paring, as a potato would be pared, before the 
vegetables were cut open. This method of operating was found to be 
more rapid than the other, and to yield a somewhat thinner rind. The 
whole of the rind obtained from each lot of squashes, excepting what 
was used for estimating the natural moisture, was dried and ground 
together for the analysis, and the same remark is true of the seeds and 
stringy matter. The sizes and weights of the several squashes will 
appear from the following statements. 
The Marrow Squashes weighed 54 and 3 kil. respectively. The larger 
one measured 910 inches, and the smaller 79 inches. The seeds and 
stringy matters taken from the cavity of the large squash weighed 475 
grms., and those from the smaller squash 446 grms. The larger squash 
contained 89.10% of water in the flesh ; 86.88% in the rind, and 76.71% 
in the seeds, &c. The smaller contained 90.20%, water in the flesh; 
84.420 in the.rind; and 67 -98% in the seeds, &c. Hence the mean 
percentage of water was 89.65 in the flesh, 85.65 in ‘the rind, and 72.35 
in the inside matter. 
The Marrow Squash is figured in the ‘‘ New England Farmer,’ 1834, 
13.121. For a description of its introduction to the vicinity of Boston, 
see ‘* New England Farmer,’’ 1859, EN. 51. 
As compared with the pumpkins, the flesh of the marrow squash was 
rich in carbohydrates, and the same remark is true of the other kinds of 
squashes, notably of the Hubbard. 
The composition of the sample analyzed was as follows: — 
Marrow Squash. Flesh. Rind. Seeds, &c. 
Water . . - « « « . 89.659, 85.65% 72.85% 
Ash (free from C and CO,). 0.73 1.49 ee bed 
Atbummorss urs he). OO 2.81 5.75 
Carbohydrates (including fat) 7.47 7.19 15.72 
Cellulose (free from ash) . . 1.19 2.86 4.48 
100.00 100.00 100.00 
* Compare, for example, “ New England Farmer,” 1860, 12. pp. 81, 159. 
See also Gasparin, “ Cours d’Agriculture,” 8™¢ édition, 4. 184. According to 
