the fruit in a dry season. Planting in succession. One can have "l^^ each kind of vegetable last- ing over a pe- riod of sev- eral weeks, by planting early and late varieties of the kind, and by planting several times. This more than pays for all the trou- ble. Plant insects and diseases. Watch for them above ground and below. Send for advice to your State College. Letting things go is ruinous in the end. Some- ggested farming as a moral substitute for Courtesy of New York State CoUege of Agricidtwe at Cornell UniversUy. Fig. 98. — The tools Mrs. Allen and Marjorie found necessary for mak- • ing and cultivating their home garden. W^'-' Courtesy of New Yort State College o/Agri- culture at Cornell umtertUy. Fig. 99. — Mar- jo r i e Allen learned to wrap paper around a seedling to keep off cutworms. body has su 222 FOOD AND HEALTH war. Do you understand what this means ? Ask your father's opinion of this. What shall we have ? Study your seed catalogue and try new kinds. Lettuce, spinach, radishes, asparagus, i^''^m^^iRs^iE Courtesy of Mrs. Hetty Browne, Winthrop Normal and Industrial Cottege. Fig. icx). — The boys and girls with the teacher are making a school garden at the Oak Ridge School in another wide-awake town. peas, beans (string and shell), summer squash, summer turnips, early beets, early carrots, tomatoes, cucumbers, sweet corn, lima beans, cauliflower, cabbage, — these are the staples, but there are still others. The winter vegetables need to be grown in larger quantity than you can manage alone. Picking vegetables. Gather green vegetables as near the time of cooking as possible. In hot weather THE HOME DINNER 223 <0QUOOUiJOCt,MH 224 FOOD AND HEALTH it is pleasant in the cool of the day after supper to gather them for use next day, however. Peas and beans can be picked in the evening, shelled and pre- pared. Potatoes and root vegetables do not lose fresh- ness at once. Lettuce, spin- ach, and cucumbers should be put in cold water imme- diately. If cucumbers are pared and sliced, or cut lengthwise and put in salted water, they seem to become more digestible for some people. Storing winter vegetables. Hard squash, pumpkins, po- tatoes, carrots, beets, tur- nips, cabbages (also apples) — Fig 102. -Fruit and vegetables ^^at shall WC do with these ? keep firm and fresh for a longer . . time if stored in a cellar venti- YoU See, StOrmg IS 3. Way of lated in some simple way like this, preserving for a time th^ veg- etables that do not easily spoil. You need a dry storage place, above the freezing point, yet not too warm. It is much better to have a storehouse dug into the ground for this purpose than to keep many vegetables under the house. If this cannot be, partition off a part of the cellar for vegetables. In some way arrange to have air enter it when the weather is not too cold ; and in vourtestf of New York State College of Agriculture at Cornell UniversUy. THE HOME DINNER 225 Waler:94.5 Protein; Carbohydrates; 3v CELERY* Ash:1.0 FUELVAUIE RjEL VALUE: I I 230 CALORIES PER rouRO D 85 CALORIES PER POUND Fig. 103. — (a) Composition of celery. PARSNIP (b) Composition of a parsnip. Water:75.4 GREEN CORN. EDIBLE PORTION Protein:3.1 ^ Carbohydrates: 19.7 Ash: 0.7 Fuel VALUE: 500 CALORIES PER POUND .Fat:1.1 (c) Composition of green corn. Edible portion. * United States Department of Agriculture. Office of Experiment Station, A. C. True, Director. Prepared by C. F. Langworthy, Expert in charge of Nutrition Investigations. 226 FOOD AND HEALTH early spring give it a " big " cleaning out, finishing oflF with whitewash.

AI-modernized reading of the original text

the fruit in a dry season. Planting in succession. One can have the same each kind of vegetable lasting over a period of several weeks, by planting early and late varieties of the kind, and by planting several times. This more than pays for all the trouble. Plant insects and diseases. Watch for them above ground and below. Send for advice to your State College. Letting things go is ruinous in the end.Somebody has suggested this moral substitution instead ofggested farming as a moral substitute for Courtesy of New York State College of Agriculture at Cornell University. Fig. 98. — The tools Mrs. Allen and Marjorie found necessary for mak- • ing and cultivating their home garden. W^'-' Courtesy of New York State College of Agriculture at Cornell University. Fig. 99. — Marjo r i e Allen learned to wrap paper around a seedling to keep off cutworms. body has su war. Do you understand what this means ? Ask your father's opinion of this. What shall we have ? Study your seed catalogue and try new kinds. Lettuce, spinach, radishes, asparagus, Courtesy of Mrs. Hetty Browne, Winthrop Normal and Industrial Cottege. Fig. icx). — The boys and girls with the teacher are making a school garden at the Oak Ridge School in another wide-awake town. peas, beans (string and shell), summer squash, summer turnips, early beets, early carrots, tomatoes, cucumbers, sweet corn, lima beans, cauliflower, cabbage, — these are the staples, but there are still others. The winter vegetables need to be grown in larger quantity than you can manage alone. Picking vegetables. Gather green vegetables as near the time of cooking as possible. In hot weather it is pleasant in the cool of the day after supper to gather them for use next day, however. Peas and beans can be picked in the evening, shelled and prepared. Potatoes and root vegetables do not lose freshness at once. Lettuce, spinach, and cucumbers should be put in cold water immediately. If cucumbers are pared and sliced, or cut lengthwise and put in salted water, they seem to become more digestible for some people. Storing winter vegetables. Hard squash, pumpkins, potatoes, carrots, beets, turnips, cabbages (also apples) — [illustration: Fig. 102.—Fruit and vegetables.] What shall we do with these? keep firm and fresh for a longer . . time if stored in a cellar venti- YoU See, StOrmg IS 3. Way of lated in some simple way like this, preserving for a time th^ vegetables that do not easily spoil. You need a dry storage place, above the freezing point, yet not too warm. It is much better to have a storehouse dug into the ground for this purpose than to keep many vegetables under the house. If this cannot be, partition off a part of the cellar for vegetables. In some way arrange to have air enter it when the weather is not too cold ; and in Courtesy of New York State College of Agriculture at Cornell University. Waler:94.5 Protein; Carbohydrates; 3v CELERY* Ash:1.0 FUELVAUIE RjEL VALUE: I I PER rouRO D PER POUND Fig. 103. — (a) Composition of celery. PARSNIP (b) Composition of a parsnip. Water:75.4 GREEN CORN. EDIBLE PORTION Protein:3.1 ^ Carbohydrates: 19.7 Ash: 0.7 Fuel VALUE: PER POUND .Fat:1.1 (c) Composition of green corn. Edible portion. * United States Department of Agriculture. Office of Experiment Station, A. C. True, Director. Prepared by C. F. Langworthy, Expert in charge of Nutrition Investigations. early spring give it a " big " cleaning out, finishing oflF with whitewash.

Food and health