The Field and Garden Vegetables of America Part 36

CHEESE PUMPKIN.

Plant very vigorous; leaves large, deep-green; fruit much flattened, deeply and rather regularly ribbed, broadly dis.h.i.+ng about the stem, and basin-like at the opposite extremity. It is of large size; and, when well grown, often measures fifteen or sixteen inches in diameter, and nine or ten inches in depth. Skin fine, deep reddish-orange, and, if the fruit is perfectly matured, quite hard and sh.e.l.l-like; flesh very thick, yellow, fine-grained, sweet, and well flavored. The seeds are not distinguishable from those of the Common Field Pumpkin.

The Cheese Pumpkin is hardy, remarkably productive, and much superior in all respects to most of the field-grown sorts. Whether the variety originated in this country, cannot probably now be determined; but it was extensively disseminated in the Middle States at the time of the American Revolution, and was introduced into certain parts of New England by the soldiers on their return from service. After a lapse of more than seventy-five years,--during which time it must have experienced great diversity of treatment and culture,--it still can be found in its original type; having the same form, color, size, and the same thickness, and quality of flesh, which it possessed at the time of its introduction.

COMMON YELLOW FIELD PUMPKIN.

Plant of vigorous, stocky habit, extending twelve feet and upwards in length; fruit rounded, usually a little more deep than broad, flattened at the ends, and rather regularly, and more or less prominently, ribbed.

Its size is much affected by soil, season, and the purity of the seed.

Average specimens will measure about fourteen inches in length, and eleven or twelve inches in diameter. Color rich, clear orange-yellow; skin, or rind, if the fruit is well matured, rather dense and hard; flesh variable in thickness, but averaging about an inch and a half, of a yellow color, generally coa.r.s.e-grained, and often stringy, but sometimes of fine texture, dry, and of good quality; seeds of medium size, cream-yellow.

The cultivation of the Common Yellow Field Pumpkin in this country is almost co-eval with its settlement. For a long period, few, if any, of the numerous varieties of squashes, now so generally disseminated, were known; and the Pumpkin was not only extensively employed as a material for pies, but was much used as a vegetable, in the form of squash, at the table. During the struggle for national independence, when the excessively high prices of sugars and mola.s.ses prevented their general use, it was the practice to reduce by evaporation the liquid in which the pumpkin had been cooked, and to use the saccharine matter thus obtained as a subst.i.tute for the more costly but much more palatable sweetening ingredients. When served at table in the form of a vegetable, a well-ripened, fine-grained pumpkin was selected, divided either lengthwise or crosswise; the seeds extracted; the loose, stringy matter removed from the inner surface of the flesh; and the two sections, thus prepared, were baked, till soft, in a common oven. The flesh was then scooped from the sh.e.l.l, pressed, seasoned, and served in the usual form.

By many, it is still highly esteemed, and even preferred for pies to the Squash, or the more improved varieties of pumpkins; but its cultivation at present is rather for agricultural than for culinary purposes.

CONNECTICUT FIELD PUMPKIN.

A large, yellow, field variety, not unlike the Common Yellow in form, but with a softer skin, or sh.e.l.l. It is very prolific, of fair quality as an esculent, and one of the best for cultivating for stock or for agricultural purposes.

LONG YELLOW FIELD PUMPKIN.

Plant hardy and vigorous, not distinguishable from that of the Common Yellow variety; fruit oval, much elongated, the length usually about twice the diameter; size large,--well-grown specimens measuring sixteen to twenty inches in length, and nine or ten inches in diameter; surface somewhat ribbed, but with the markings less distinct than those of the Common Yellow; color bright orange-yellow; skin of moderate thickness, generally easily broken by the nail; flesh about an inch and a half in thickness, yellow, of good but not fine quality, usually sweet, but watery, and of no great value for the table.

It is very hardy and productive; well adapted for planting among corn or potatoes; may be profitably raised for feeding out to stock; keeps well when properly stored; and selected specimens will afford a tolerable subst.i.tute for the Squash in the kitchen, particularly for pies.

Between this and the Common Yellow, there are various intermediate sorts; and, as they readily hybridize with each other, it is with difficulty that these varieties can be preserved in a pure state. Only one of the sorts should be cultivated, unless there is sufficient territory to enable the cultivator to allow a large distance between the fields where the different varieties are grown.

NANTUCKET.

Hard-sh.e.l.l. "n.i.g.g.e.r-head."

Form flattened or depressed, but sometimes oblong or bell-shaped, often faintly ribbed; size medium or rather small; color deep-green, somewhat mellowed by exposure to the sun, or at full maturity; skin or sh.e.l.l thick and hard, and more or less thickly covered with prominent, wart-like excrescences; flesh comparatively thick, yellow, sweet, fine-grained, and of excellent flavor,--comparing favorably in all respects with that of the Sugar Pumpkin. It is a productive sort, and its flesh much dryer and more sugary than the peculiar, green, and warty appearance of the fruit would indicate. When cooked, it should be divided into pieces of convenient size; the seeds, and loose, stringy parts, removed from the inner surface of the flesh, and then boiled or baked in the skin or sh.e.l.l; afterwards scooping out the flesh, as is practised with the Hubbard Squash or other hard-sh.e.l.led varieties of pumpkins. It is an excellent pie-variety, and selected specimens will be found of good quality when served as squash at the table. It will keep till February or March.

STRIPED FIELD PUMPKIN.

Habit of the plant, and form of the fruit, very similar to the Common Yellow Field Pumpkin. The size, however, will average less; although specimens may sometimes be procured as large as the dimension given for the Common Yellow. Color yellow, striped and variegated with green,--after being gathered, the green becomes gradually softer and paler, and the yellow deeper; flesh yellow, moderately thick, and, though by some considered of superior quality, has not the fine, dry, and well-flavored character essential for table use; seeds similar to the foregoing sorts.

The Striped Field Pumpkin is a hardy sort, and yields well. It is, however, exceedingly liable to hybridize with all the varieties of the family, and is with difficulty preserved in an unmixed condition. It should be grown as far apart as possible from all others, especially when the seed raised is designed for sale or for reproduction at home.

SUGAR-PUMPKIN.

Small Sugar-pumpkin.

[Ill.u.s.tration: Sugar-pumkin.]

Plant similar in its character and general appearance to the Common Field Pumpkin; fruit small, eight or nine inches at its broadest diameter, and about six inches in depth; form much depressed, usually broadest near the middle, and more or less distinctly ribbed; skin bright orange-yellow when the fruit is well ripened, hard, and sh.e.l.l-like, and not easily broken by the nail; stem quite long, greenish, furrowed, and somewhat reticulated; flesh of good thickness, light-yellow, very fine-grained, sweet, and well flavored; seeds of smaller size than, but in other respects similar to, those of the Field Pumpkin. The variety is the smallest of the sorts usually employed for field cultivation. It is, however, a most abundant bearer, rarely fails in maturing its crops perfectly, is of first-rate quality, and may be justly styled an acquisition. For pies, it is not surpa.s.sed by any of the family; and it is superior for table use to many of the garden squashes. The facility with which it hybridizes or mixes with other kinds renders it extremely difficult to keep the variety pure; the tendency being to increase in size, to grow longer or deeper, and to become warty: either of which conditions may be considered an infallible evidence of deterioration.

Varieties sometimes occur more or less marbled and spotted with green; the green, however, often changing to yellow after harvesting.

SNAKE OR SERPENT CUc.u.mBER.

Cuc.u.mis flexuosus.

Though generally considered as a species of cuc.u.mber, this plant should properly be cla.s.sed with the melons. In its manner of growth, foliage, flowering, and in the odor and taste of the ripened fruit, it strongly resembles the musk-melon. The fruit is slender and flexuous; frequently measures more than three feet in length; and is often gracefully coiled or folded in a serpent-like form. The skin is green; the flesh, while the fruit is forming, is greenish-white,--at maturity, yellow; the seeds are yellowish-white, oval, flattened, often twisted or contorted like those of some varieties of melons, and retain their vitality five years.

_Planting and Cultivation._--The seeds should be planted in May, in hills six feet apart. Cover half an inch deep, and allow three plants to a hill.

_Use._--The fruit is sometimes pickled in the manner of the Common Cuc.u.mber, but is seldom served at table sliced in its crude state. It is generally cultivated on account of its serpent-like form, rather than for its value as an esculent.

Well-grown specimens are quite attractive; and, as curious vegetable productions, contribute to the interest and variety of horticultural exhibitions.

THE SQUASH.

All the varieties are tender annuals, and of tropical origin. They only thrive well in a warm temperature: and the seed should not be sown in spring until all danger from frost is past, and the ground is warm and thoroughly settled; as, aside from the tender nature of the plant, the seed is extremely liable to rot in the ground in continued damp and cold weather.

Any good, well-enriched soil is adapted to the growth of the Squash. The hills should be made from eight to ten inches in depth, two feet in diameter, and then filled within three or four inches of the surface with well-digested compost; afterwards adding sufficient fine loam to raise the hill an inch or two above the surrounding level. On this, plant twelve or fifteen seeds; covering about three-fourths of an inch deep. Keep the earth about the plants loose and clean; and from time to time remove the surplus vines, leaving the most stocky and vigorous.

Three plants are sufficient for a hill; to which number the hills should ultimately be thinned, making the final thinning when all danger from bugs and other vermin is past. The dwarfs may be planted four feet apart; but the running sorts should not be less than six or eight. The custom of cutting or nipping off the leading shoot of the running varieties is now practised to some extent, with the impression that it both facilitates the formation of fruitful laterals and the early maturing of the fruit. Whether the amount of product is increased by the process, is not yet determined.

In giving the following descriptions, no attempt has been made to present them under scientific divisions; but they have been arranged as they are in this country popularly understood:--

_Summer Varieties._--

APPLE SQUASH.

Early Apple.

Plant running, not of stocky habit, but healthy and vigorous; fruit obtusely conical, three inches broad at the stem, and two inches and a half in depth; skin yellowish-white, thin and tender while the fruit is young, hard and sh.e.l.l-like when ripe; flesh dry and well flavored in its green state, and often of good quality at full maturity.

The fruit is comparatively small; and, on this account, the variety is very little cultivated.

BUSH SUMMER WARTED CROOKNECK.

Early Summer Crookneck. Yellow Summer Warted Crookneck. Cucurbita verrucosa.

[Ill.u.s.tration: Bush Summer Warted Crookneck Squash.]

Plant dwarfish or bushy in habit, generally about two feet and a half in height or length; fruit largest at the blossom-end, and tapering gradually to a neck, which is solid, and more or less curved; size medium,--average specimens, when suitable for use, measuring about eight inches in length, and three inches in diameter at the broadest part; the neck is usually about two inches in thickness; color clear, bright-yellow; skin very warty, thin, and easily broken by the nail while the fruit is young, and suitable for use,--as the season of maturity approaches, the rind gradually becomes firmer, and, when fully ripe, is very hard and sh.e.l.l-like; flesh greenish-yellow, dry, and well flavored; seeds comparatively small, broad in proportion to the length, and of a pale-yellow color. About four hundred are contained in an ounce.