How and What to Grow in a Kitchen Garden of One Acre (10th Ed)/Pumpkins

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How and What to Grow in a Kitchen Garden of One Acre (1898)
E. D. Darlington and L. M. Moll, edited by Washington Atlee Burpee

Radishes

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4422047How and What to Grow in a Kitchen Garden of One Acre1898E. D. Darlington and L. M. Moll

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PUMPKINS.

These take up so much room that they properly belong in the corn field, or in a patch of their own, in one of the cultivated fields. If there is no place for them outside the kitchen garden, and they can be kept far enough away from the squashes and cantaloupes, they can be planted about every twenty feet, in every fourth row of potatoes or sweet corn. They should not be planted until the corn or potatoes

SMALL SUGAR PUMPKIN.

NEW GOLDEN MARROW PUMPKIN.

have grown three or four inches high, or they will be in the way of cultivating these crops. If one row of the corn were left out, and a row of pumpkins planted, it would probably be the most satisfactory way to grow them, as the tall growing corn, of which there should be at least five rows between them and any other vines, would prevent the pollen from mixing, and as the hills need only be four or five feet apart, a great many could be raised in a row. The 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]

↑ 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.

[1] 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.

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