he 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
substitute 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-shell. "Nigger-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 shell
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 shell; afterwards scooping out the flesh, as is
practised with the Hubbard Squash or other hard-shelled 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