The field and garden vegetables of America: containing full descriptions of nearly eleven hundred species and varieties; with directions for propagation, culture, and use . ight angles near its connectionwith the fruit, — the opposite extremity terminates in thewart-like excrescence peculiar to the class ; skin reddish-yellow, not unlike that of the Autumnal Marrow; the fleshis remarkably thick, of a salmon-yellow color, sweet and wellflavored. In some forms of cookery, and especially for pies,it is esteemed equal, if not superior, to any other served in the customary manner of se
The field and garden vegetables of America: containing full descriptions of nearly eleven hundred species and varieties; with directions for propagation, culture, and use . ight angles near its connectionwith the fruit, — the opposite extremity terminates in thewart-like excrescence peculiar to the class ; skin reddish-yellow, not unlike that of the Autumnal Marrow; the fleshis remarkably thick, of a salmon-yellow color, sweet and wellflavored. In some forms of cookery, and especially for pies,it is esteemed equal, if not superior, to any other served in the customary manner of serving squash , it is inferior to the Hubbard or Autumnal seeds are white. Winter is one of the oldest and most familiar of the wintervarieties. Plant hardy and vigorous; fruit somewhat irregu-lar in form, the neck solid and nearly cylindrical, and the blossom-end more or less some specimens, the neck isnearly straight; in others, sweep-ing, or circular; and sometimes theextremities nearly or quite approacheach other. Size very variable, be-ing affected greatly both by soil and season ; the weight ranging from six. pounds to forty pounds and specimen was raised by Capt. Jo- THE SQUASH. 227 siah Lovett, of Beverly, Mass., and exhibited before theMassachusetts Horticultural Society, the weight of which wasnearly seventy pounds. Color sometimes green; but, whenfully mature, often cream-yellow. The color, like that of theCanada Crookneck, frequently changes after being green when plucked, it gradually becomes paler; or, ifyellow when taken from the vines, it becomes, during thewinter, of a reddish cream-color. Flesh salmon-yellow, notuniform in texture or solidity, sometimes close-grained, sweet,and fine flavored, and sometimes very coarse, stringy, andnearly worthless for the table; seeds of medium size, grayish-white, the border darker, or brownish. About two hundredare contained in an ounce. It is a very
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectvegetablegardening
