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October 2000 |
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Pumpkins and Jack-O-Lanterns |
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Pumpkins & Jack-O-Lanterns Jim Jarman |
The actual origin of the Jack-O-Lantern is hard to trace. It is attributed to the Celts living in Briton and northern France, the Irish and the Scots. Wherever it came from, carved turnips (?) with candles in them were the original Jack-O-Lanterns. Gradually, a face appeared to aid in the scaring off of all sorts of evil. The custom of carving turnips was set at the end of October when it was believed dead souls visited the earth. During the eighth century, Christian churches set the first of November as All Saints' Day, known then as Allhallowmas. Gradually, these two observances combined, like many of our popular holidays, with October 31st called Allhallows Eve. The name Allhallows Eve was corrupted and eventually the date became known as Halloween. When people immigrated to this country, they continued this custom. Someone, somewhere at sometime, began using pumpkins as substitute for the traditional turnip Jack-O-Lantern. Pumpkins are plants native to the Americas. They are larger and more easily hollowed out than turnips. Slowly, a new tradition was established, an American tradition. Best of all, Halloween is now a joyous observance full of sharing with the carved Jack-O-Lantern pumpkins as its most common and easily recognizable symbol. The pumpkin's diversity gives once-a-year artisans ample opportunities to exercise their talents. The sizes can range from thousand plus pound record holders to palm sized varieties like the ornamental Jack-Be-Little. Most pumpkins come in some hue of orange. White pumpkin varieties like Lumina and Little-Boo or the small, brownish tinted Baby Bear pumpkins add color to the mix of shapes and sizes. Looking back, Halloween pumpkins may have been planted as early as mid May when the soil warmed. Later plantings can be made to coordinate maturity with the season but early enough to avoid a killing frost, around October 21st for Fulton. Popular varieties include the old favorite Connecticut Field, and Howden, Jack-O-Lantern, and Autumn Gold. Gardeners with little space should consider a bush variety such as Bush Spirit that produces about a 10 pound pumpkin or Oz with a 3 to 5 pounder. Generally, pumpkins should be harvested as soon as they are mature and put into dry storage at about 50 to 60 degrees Fahrenheit. Freezing temperatures should be avoided during storage and display. When selecting from commercial sources, choose pumpkins formed to your liking, firm, free of disease and injuries. Recent improvements in the art of carving have provided additional fun. Saws have replaced the knife as the tool of choice. Thin bladed pumpkin saws have make carving more artistic, easier and most important safer. A new twist in carving, is laying the pumpkin on its side and carving the end so the stem becomes the nose. Either battery or plug in electric lights has made lighting the carved faces or scenes safer. More traditional Jack-O-Lantern artists can still use candles. A votive candle and container combination makes lighting wind resistant and relatively safe. Adult supervision of candle lighting and use is necessary. The cap or top on the Jack-O-Lantern should have a vent hole for a candle. Caps are easier to refit if they are cut in a pentagon, irregularly shaped, or have a bump at the back. Once a pumpkin is cut, disease may likely work to rot the Jack-O-Lantern quickly. Watch cut pumpkins closely to avoid having to dispose of mush. Painting the faces or scenes will allow pumpkins to last much longer. Pumpkins not carved for Halloween can be kept longer as attractive decorations for fall displays. They can be used for a long time if they are in good shape and kept from freezing. All pumpkins are edible. Although, the New England Pie and Small Sugar pumpkins were especially bred for cooking. Pumpkin seeds are also tasty when lightly salted and roasted in the oven on a lightly oiled cookie sheet. A versatile variety called the Triple Treat pumpkin is said to have better tasting seeds as well as being suitable for carving and pies. The most recent development is a small pumpkin variety with hull-less seeds that will puff like popcorn when heated. It is not generally available but is something to look for in your favorite seed catalog or gardening center next spring. Listings of other varieties of pumpkins recommended for Missouri conditions are available at your local Extension Center, also available for reading is the Missouri Pumpkin Directory, published by the Missouri Department of Agriculture. Jim Jarman, jarmanj@missouri.edu
Callaway County Extension Center, 573-642-0755
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