Hubbard Squash
Squash. The time of planting, method of preparing the hills and after culture are the same as for cucumbers and melons ([which] [see]), except that for the Early Bush varieties the hills should be 4 or 5 feet apart, and for the later running varieties from 6 to 8 feet apart. From eight to ten seeds should be planted in each hill, thinning to four plants after danger from bugs is over. Of the early Squashes, one ounce of seed will plant fifty hills; of the later varieties, one ounce will plant but eighteen to twenty hills. For winter use, varieties of the Hubbard type are best. For summer use, the Crooknecks and Scallop Squashes are popular. In growing winter Squashes in a northern climate, it is essential that the plants start off quickly and vigorously: a little chemical fertilizer will help. Pumpkins are grown the same as Squashes.
Scallop or Patty-pan Summer Squash
Squills (Scilla). Blue Bell. Wild Hyacinth. Well-known bulbous plants, most of them hardy. They plant well with snowdrops and crocus, flowering at the same time, but continuing longer in bloom. The colors are red, pink, blue or white. The blue varieties have very fine shades of color. Should be planted in October and remain undisturbed.
Stocks. The Ten-weeks and the biennial or Brompton Stocks, are found in nearly all old-fashioned gardens. Most gardens are thought to be incomplete without Stocks, and the use of the biennial flowering species as house plants is increasing. The Ten-weeks Stock is usually grown from seed sown in hotbed or boxes in March. The seedlings are transplanted several times previous to being planted out in early May. At each transplanting the soil should be made a little richer. The double flowers will be more numerous when the soil is rich.
The biennial species should be sown the season previous to that in which flowers are wanted, the plants wintered over in a cool house, and grown on the following spring. They may be planted out through the summer and lifted into pots in August or September for winter flowering. These may be increased by cuttings taken from the side shoots; but the sowing of seed is a surer method, and unless an extra fine variety is to be saved, it would be the best one to pursue. Height 10 to 15 inches.
Storing. The principles which are involved in the Storing of perishable products, as fruits and vegetables, differ with the different commodities. All the root crops, and most fruits, need to be kept in a cool, moist and uniform temperature if they are to be preserved a great length of time. Squashes, sweet potatoes, and some other things, need to be kept in an intermediate and what might be called a high temperature; and the atmosphere should be drier than for most other products. The low temperature has the effect of arresting decomposition and the work of fungi and bacteria. The moist atmosphere has the effect of preventing too great evaporation and the consequent shriveling. In the Storing of any commodity, it is very important to see that the product is in proper condition for keeping. Discard all specimens which are bruised or which are likely to decay. Much of the decay of fruits and vegetables in Storage is not the fault of the Storage, but is really the work of diseases with which the materials are infested before they are put into Storage. For example, if potatoes and cabbages are affected with the rot, it is practically impossible to keep them any length of time.
Apples, winter pears, and all roots, should be kept at a temperature somewhat near the freezing point. It should not raise above 40° Fahr. for best results. Apples can even be kept at one or two degrees below the freezing point if the temperature is kept uniform. Cellars in which there are heaters are likely to be too dry and the temperature too high. In such cases it is well to keep fresh vegetables and fruits in tight receptacles, and pack the roots in sand or moss in order to prevent shriveling. In these places, apples usually keep better if headed up in barrels than if kept on racks or shelves. In moist and cool cellars, however, it is preferable for the home supply to place them on shelves, not piling them more than five or six inches deep, for then they can be sorted over as occasion requires. In case of fruits, be sure that the specimens are not over-ripe when placed in storage. If apples are allowed to lie in the sun for a few days without being packed, they will ripen so much that it is very difficult to keep them.
