170 MY GROWING GARDEN 



ness, either of flavor or texture. We shall have suc- 

 cessions of kohlrabi hereafter, for it may be had 

 all seasons, it appears. 



Here was a case in which "we all" didn't know 

 how to use to advantage a good food product; and 

 most Americans do not know at all about this, or 

 about many other excellent vegetables. Moreover, 

 when we do know how to use the garden bounty, it 

 is usually only in one or two ways, and seldom 

 does even so good a housewife as the one who 

 permits me to sit daily at her better-than-any- 

 hotel table know how to successfully preserve 

 vegetables that cannot be eaten fresh. It has been 

 stated that more than forty per cent of the vege- 

 tables grown in gardens go to waste, and I think 

 the percentage is even higher here; yet we come 

 to long in the winter for the succulent beans, the 

 luscious corn, the deliciously sweet peas, that were 

 superabundant in the growing time. My good wife 

 has tried, and tried; and though she is surely a 

 proficient at preserving and jellying and "butter- 

 ing" fruits, and her pantry shelves are richly 

 stocked, she has not found the way to carry into 

 the winter the finer vegetables. Once there was 

 a six-hour boiling of snap beans. They "kept," 

 sure enough; but wrapping-paper to eat in any 

 other guise would have been just as undesirable! 



