. Jerrard's seed potatoes, early corn and seeds: grown in the cold north east. Nursery stock Maine Caribou Catalogs; Potatoes Seeds Catalogs; Vegetables Seeds Catalogs. 5§ THE GEORGE W. P. JERRARD CO. SQUASH. The squash succeeds everywhere, and with every kind of cultivation, yet it amply pays for good treatment. A warm, sunny exposure, and a rich, sandy loam, is most to its liking. It should not be planted until the weather has become settled and warm. Make hills ten feet apart, each way, and into each put three or four shovelfuls of rich old manure. Plant seeds one inch deep, several in a hi
. Jerrard's seed potatoes, early corn and seeds: grown in the cold north east. Nursery stock Maine Caribou Catalogs; Potatoes Seeds Catalogs; Vegetables Seeds Catalogs. 5§ THE GEORGE W. P. JERRARD CO. SQUASH. The squash succeeds everywhere, and with every kind of cultivation, yet it amply pays for good treatment. A warm, sunny exposure, and a rich, sandy loam, is most to its liking. It should not be planted until the weather has become settled and warm. Make hills ten feet apart, each way, and into each put three or four shovelfuls of rich old manure. Plant seeds one inch deep, several in a hill, and finally thin to two plants when they begin to vine. To obtain large specimens, thin to a single fruit to a vine, and mix plenty of rich manure into the top soil wherever the vines run. The Faxon Squash. This new squash was first seut six or seven years ago from Brazil by E. S. Rand, Esq., to Mr. B. K. Bliss, the retired New York seedsman. A distinctive feature of this squash is that the ripe squashes vary in color, some of them beiug pale-yel- low with still paler yellow stripes in hollows, while others are green, mottled, and faintly striped lighter. The flesh is a deep orange-yellow, cavity very small, and seeds few ; the special peculiarity, however, is that while uncooked it appears to have a shell like any squash, when cooked there is practically noue, the shell or inedible part being only about as thick as a sheet of writing paper. It is the best squash we ever tasted—sweet and very dry—and for squash pies it must be appreciated. It matures early and can be used as a summer squash. It is the best winter variety we know of, being a very late keeper, we having repeatedly had squashes in our cellar in perfect condition in April and May. It is the only squash we ever saw that every specimen is of superior quality without regard to size or whether it is ripe or green. This is a very desirable feature, as many squashes (the Hubbard especially) must be thoroughly ri
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