pumpkins must all be gathered in and stored before any heavy frosts, as it will spoil and start them to rotting.
VARIETIES OF PUMPKINS.
Small Sugar.—This is very handsome and prolific, of small size, the pumpkins averaging about ten inches in diameter; the skin is a deep orange yellow. It is very fine grained in flesh, sweet in taste, and an excellent keeper.
Golden Marrow.—Of round shape, slightly ribbed and flattened at the ends; the skin is a rich golden orange color; the flesh is of extra quality, and very soft and tender when cooked. It is a splendid keeper, vigorous grower, and keeps well throughout the winter.[1]
RADISHES.
These should be sown as soon as the ground can be worked in the spring, and successive sowings should be made every two or three weeks, as recommended with peas, lettuce, etc. Do not sow too many at one time, but sow frequently, that they may be had fresh and crisp; they soon become either hollow, or hard and woody, if allowed to stand long after they are of sufficient size for use. Where there is glass enough to
- ↑ While both of the varieties named are excellent for pumpkin pies, a new variety from Washington County, New York, is of superlatively fine quality. It is known as The Quaker Pie Pumpkin, as it had been kept for many years in a family of “Quakers,” or Friends, whose pumpkin pies became famous throughout the neighborhood.The Saint George or Old Negro pumpkin of New England is also a great favorite, from the choice quality of its fine-grained flesh.—Ed.
