Note 14 — II HISTORICAL DISCOURSE

Page 35, note 2. Johnson, p. 56. Josselyn, in his New England’s Rarities Discovered, speaks with respect of “Squashes, but more truly squontersquashes; a kind of mellon, or rather gourd; ... some of these are green; some yellow; some longish like a gourd; others round, like an apple: all of them pleasant food, boyled and buttered, and seasoned with spice. But the yellow squash—called an apple-squash (because like an apple) and about the bigness of a pome-water is the best kind.” Wood, in his New England Prospect, says: “In summer, when their corn is spent, isquotersquashes is their best bread, a fruit much like a pumpion.”