1858 - Seedsman James J. H. Gregory Tells the Story of the Hubbard Squash

From the horse's mouth...

LOC -VT barn

From 1858 - The Magazine of Horticulture, Botany, and All Useful Discoveries ...

...We have received a letter, more in detail, from Mr. Gregory, and append it to this report:—

Marblehead, Mass., Dec. 23d, 1857. Daniel T. Curtis, Chairman of Vegetable Com. of Mass. Hort. Soc.

Dear Sir,
Of the origin of the Hubbard squash we have no certain knowledge. The facts relative to its cultivation, in Marblehead, are simply these. Upwards of twenty years ago, a single specimen was brought into town, the seed from which was planted in the garden of a lady, now deceased; a specimen from this yield was given to Capt. Knott Martin, of this town, who raised it for family use a few years, when it was brought to our notice in the year 1842 or '43. We were first informed of its good qualities by Mrs. Elizabeth Hubbard, a very worthy lady, through whom we obtained seed from Capt. Martin. As the squash up to this time had no specific name to designate it from other varieties, my father termed it the "Hubbard Squash."

Up to the year 1855 the raising of this squash was confined to ourselves and a few neighbors, who raised little if any more than was sufficient to supply their respective families. I should, however, make the exception, that from the year 1847, I had occasionally, when traveling, taken a few seeds with me, and had distributed them among the farmers with whom I chanced to come in contact .

In the year 1855 a correspondent of the New England Farmer desired, through its columns, to have recommended to him a good winter squash. It occurred to me that here was an excellent opportunity to give a squash, which had given us such great satisfaction, a wider sphere of usefulness. I accordingly replied to the gentleman, enclosing seed of the Hubbard squash, and requested him, as a stranger to me and therefore presumptively an unbiassed judge of its merits, to make public the result of his experiment. In April of the following year he published the result of his planting in the columns of the New England Farmer, so highly eulogizing its quality and keeping properties that it was at once brought into notice. Many applications now reached me for seed, and as it became necessary to give some name, I determined to make Hubbard, (which up to this date had been used as merely a convenient term) its permanent name.

LOC - Connecticut

These are all the facts which are known relative to the history of the Hubbard squash, though it is possible that from a person not now accessible, I may be enabled to trace its history a step further.

In shape the Hubbard resembles the Marrow (or Boston squash, as it is called in some localities,) but it has rather more of a neck than the Marrow, and terminates more abruptly in a point, usually curved. In weight, it ranges from four to twenty-four pounds; but averages about the same as the Marrow, viz., from five to eight pounds. Its color is a dark green, with a dash of a dusty hue on the upper surface of the ripest specimens. There is also a hard shelled blue variety, which in quality, size, &c., is about on a par with the Hubbard, and we have considered it as equally desirable. The Hubbard has generally, when fully ripe, a thick shell, somewhat thicker than a cent, though some specimens, which have otherwise all the characteristics, are destitute of a shell.

The Hubbard squash, with the same care as the Marrow, keeps about three months later, being in its prime from November until March or April, and keeping into May. During the period we have cultivated it, the Hubbard has fully maintained its character, and is equally as good in quality now as in the years 1842 or '43. So strong is its individuality, that when so mixed and crossed with other squashes, that not a trace of it can be seen in the form or color of the cross, yet its quality will be so impressed on them that these squashes will almost uniformly be as fine grained, sweet and dry as the pure Hubbard, though they will not keep and maintain their quality so late.

In all our experience we have never lost a crop or had it seriously affected from want of hardiness; though it is possible that the Hubbard is slightly more tender than the Marrow. To determine this will require a close comparison; but we have always considered it equally hardy as the Marrow.

Under high cultivation the Hubbard has yielded the past season, in one instance, 700 pounds of ripe squashes from 16 hills; and planted on a larger scale, nearly 5500 pounds of good market squashes on half an acre of land, equal to five and a half tons to the acre. Compared with the Marrow, the Hubbard will be found to be thicker meated, better flavored, (good specimens tasting much like a boiled chestnut,) finer grained, dryer and sweeter, besides being a better keeper; and from its thick shell less liable to be injured in handling. 

Yours,                         
 James J. H. Gregory

LOC image

This image is near South Windsor, CT around 1941.  

Personally, I like the Blue Hubbard...and they should be huge.  None of this little squash stuff.  They should make a few pies and a couple meals!