154 



A CHAT IN THE KITCHEN GARDEN. 



Sub. Quite right; and a most excellent 

 and wholesome vegetable it is. It is al- 

 most unknown in England, even now ; 

 and, indeed, could only be raised by the 

 aid of glass in that country, — a proof of 

 how much better the sun shines for us than 

 for the subjects of her majesty, across the 

 Channel. But there is another vegetable 

 which yousee here, really quite as deserving 

 as the tomato, and which is very little 

 known yet to the cultivators in the country 

 generally. I mean the okra. 



Ed. Yes. It is truly a delicious vege- 

 table. Whoever has once tasted the "gum- 

 bo soup," of the south, of which the okra 

 is the indispensable material, has a recol- 

 lection of a good thing, which will not 

 easily slip from his memory. All over the 

 southern states okra is cultivated, and held 

 in the highest esteem. 



Sub. And there is no reason why it 

 should not be equally so here. Except to 

 the north of Albany, it will thrive perfectly 

 well, and mature an abundance of its pods, 

 with no trouble but that of planting it in 

 warm rich soil. See what a handsome 

 sight is this plat, filled with it, though only 

 10 yards square, — rich, luxuriant leaves, 

 blossoms nearly as pretty as an African hi- 

 biscus, and pods almost as delicate and de- 

 licious as an East India bird's nest. It has 

 kept my family in materials for soups and 

 stews all the season, to say nothing of our 

 stock for winter use. And besides being 

 so excellent, it is, do you know, the most 

 wholesome of all vegetables in summer. 



Ed. We know its mucilaginous qualities 

 seem intended by nature to guard the 

 stomach against all ill effects of summer 

 temperature in a hot climate. How do 

 you account for its being so little known, 

 though it has been in partial cultivation 

 nearly as long as the tomato ? 



Sub. From the fact that inexperienced 



cooks always blunder about the proper time 

 to use it. They pluck it when the pod is 

 two-thirds grown and quite firm, so that it 

 colours the soup dark, and all its peculiar 

 excellence is lost. Whoever gathers okra 

 should know that, like sweet-corn, it must 

 be in its tender, " milky state," or it is not 

 fit for use. A day too old, and it is worth- 

 less. 



Ed. You spoke just now of okra for 

 winter use. As your menage is rather fa- 

 mous for winter vegetables, we must beg 

 you to make a clean breast of it to-day, 

 since you are fairly in the talking mood, 

 and tell us something about them. Begin 

 with okra, if you please. 



Sub. Nothing so simple. To prepare 

 most vegetables is, by the aid of our plen- 

 tiful hot, dry weather, as easy as making 

 raisins in Calabria. You have, for in- 

 stance, only to cut the okra pods into slices 

 or cross cuts, half an inch thick, spread 

 them out on a board, or string them, and 

 hang them up in an airy place to dry, and 

 in a few days they will be ready to put 

 away in clean paper bags for winter use ; 

 when, for soups, they are as good as when 

 fresh in summer. 



Ed. At what age do you take the pods 

 for drying ? 



Sub. Exactly in the same tender state 

 as for use when fresh. 



Ed. And the delicious Lima beans which 

 you gave us — when we dined with you last 

 Christmas Day — as green, plump, fresh 

 and excellent as if just taken from the 

 vines ? 



Sub. That is still easier. You have 

 only to take the green beans and spread 

 them thinly on the floor of the garret, or an 

 airy loft ; they will dry without farther 

 trouble, than turning them over once or 

 twice. To have them in the best condition, 

 they should be gathered a little younger 



