PUMPKINS 
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To the seedsman or horticulturist the term, pumpkin, refers chiefly to varieties of 
Cucurbita pepo and Cucurbita moschata. They are used primarily for pie-making or for 
stock feeding. Because the three groups are botanically distinct, and because Cucurbita 
maxima (true squash) crosses only with C. moschata while the latter also crosses with 
C. pepo—the species is indicated after the varietal name. | ; 
Maturity figures represent average time from field planting to full edible development 
of fruit, and size figures denote average measurements of full grown fruits. 
Connecticut Field (Big Tom) (Jack 
O’Lantern)—C. pepo 115 days 
Fruit—10 to 14 inches deep x 14 inches in 
diameter, globe shaped, skin smooth dark 
orange, rind thin but hard, surface some- 
what grooved. 
Flesh—orange-yellow, coarse, thick, dry 
and sweet. 
This pumpkin is the standard cornfield 
variety. It can be grown nearly any- 
where and is used both for canning and 
as stock feed. 
Early Sweet Sugar 
Cushaw Green Striped—cC. moschata 
110 days 
Fruit—16 to 20 inches long x 8 to 10 inches 
at largest diameter; pyriform shape 
with long curved neck, skin cream-white, 
mottled with irregular green stripes, 
rind medium soft. 
Flesh—pale yellow, coarse and fibrous, 
thick, sweet and moist; solid in neck and 
medium thick in bulbous end. 
This is the most popular of the Cushaw 
types, very early and exceedingly pro- 
lific. It is used for pies as well as for 
stock feed. 
Early Sweet Sugar (Small Pie, 
Boston or New England Pie) 
C. pepo 105 days 
Fruit—8 inches deep x 10 inches in diame- 
ter, slightly flattened to globe shape, 
skin glossy, furrowed, dark orange; rind 
hard. Productive. 
Flesh—orange-yellow, thick, fine textured, 
dry, sweet and excellent in quality. 
Early maturing, prolific, good winter 
keeper. Excellent for canning and the 
favorite pie pumpkin for home use. 
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Kentucky Field (Large Sweet Cheese) 
C. moschata 118 days 
Fruit—10 inches deep x 15 inches in diame- 
ter, large, flattened to round, skin 
orange-buff, surface distinctly grooved 
with broad ribs. 
Flesh—deep salmon-yellow, very thick, 
fine grained with very little fiber. 
Fruits are somewhat variable in shape and 
size as variety not well fixed. Used 
largely for canning and feeding stock. A 
hardy, heavily productive, good keeping 
variety extensively grown in the South. 
King of Mammoth (Pot Iron, Jumbo, 
also called Mammoth Chili Squash) 
C. maxima 120 days 
Fruit—18 to 24 inches long x 15 to 18 inches 
in diameter, nearly round to flattened, 
skin fairly smooth, sometimes slightly 
netted, dull orange streaked or splotched 
with buff, surface has shallow ribbing 
with lighter stripes between the ribs. 
Flesh—variable yellow to orange, very 
thick, hard and firm; while a little coarse 
and fibrous in texture it is moist and 
of fair quality. 
This is the largest of the pumpkins or 
squashes, sometimes growing to 100 
pounds when but one fruit is allowed 
to remain on the plant. Fruits are some- 
what variable in size and shape, and are 
used largely for stock feeding and exhi- 
bition purposes. 
Long Island Cheese—C. moschata 
110 days 
Fruit—6 to 8 inches deep x 12 to 18 inches 
in diameter, distinctly flattened, skin 
buff color, surface has shallow evenly 
spaced ribbing, rind thin but tough; pro- 
lific and uniform in fruit type. 
Flesh—deep orange, thick, fine grained and 
of excellent quality. 
Widely used in the East, this variety is 
becoming increasingly popular for can- 
ning purposes. 
Long Island Cheese 
