Evening Republican, Volume 21, Number 155, Rensselaer, Jasper County, 18 July 1917 — SQUASHES TO RELIEVE FOOD SHORTAGE [ARTICLE+ILLUSTRATION]

SQUASHES TO RELIEVE FOOD SHORTAGE

(Prepared by the United States Department of Agriculture.) Summer squashes are to many an attractive addition to the home garden. They may be planted yet in practically any part of the country, and their culture is easy. Two or three hills will furnish enough for an average-sized family. They are not fastidious as to soils, though they, like most garden plants, prefer a warm, sandy loam. The most important requirements for their growth are abundance of manure and good cultivation. The hills may be spaced five or six feet apart. The plants will occupy the ground all summer if the fruits ate harvested at the most usable stage. Squashes are tender plants, and cannot endure the slightest frost, so seed should not be planted until the soil is well warmed. Ten or a dozen seeds are planted usually in each hill. These should finally be thinned to one or two plants. The soil must be stirred by shallow Cultivation-until the plants cover the soil. There are in use in this country several types of these squashes. They must all be used while very immature;

If the thumb nail does not very readily puncture the skin of the fruit, the betff stage for eating has passed. Scallop or Pattypan squashes occur in white and yellow colors. Yellow Summer Crookneck is also much planted and is a good variety. These squashes have short vines and are usually called bush forms. English forms of summer squashes are called vegetable marrows, and can be obtained from many American seedsmen. There is also an Italian summer squash under the name of Cocozelle, which is offered by a few seedsmen. These last have long vines, and should be given as much as eight or ten feet between hills. Winter squashes such as Hubbard, Green and Yellow, Delicious and Bos-, ton Marrow require the cultural treatment given above, but should be given ten to twelve feet distance between hills. Winter squashes should be stored in a dry place where the temperature does not go belovV 45 degrees or 50 degrees F. An upstairs room is much better for this purpose than a cellar. The fruits must be thoroughly ripened, but not frosted.

ATTRACTIVE ADDITION TO SUMMER GARDEN.

CROOKNECK IS POPULAR VARIETY OF SQUASH.