The Uses of Okra. How Onions Grow 113 



gathered a bushel per day of this without making my 

 hands sore. 



Okra makes an excellent dish boiled, and seasoned 

 with butter, pepper and salt. That not eaten can be 

 rolled in meal and fried like fish for the next day. 

 Gumbo soups of the southern tables require okra as one 

 of the ingredients. Eaten with stewed tomatoes it makes 

 a good dinner. Any surplus from a day's gathering may 

 be preserved, as are cucumbers, in salt, or the green 

 pods may be sliced and dried in the sun and then heated 

 in the stove to destroy any eggs that may have been 

 deposited, and put away in paper bags for winter soups. 

 The pods preserved in salt may, after soaking out the 

 salt, be fried as are fish after rolling in meal, or may be 

 boiled, mashed and cooked in batter. It is, like the 

 darkey's rabbit, good any way except raw. 



THE ONION 



This plant is grown from seed, from sets or small 

 bulbs, from bulblets (buttons), as in the case of the top 

 or tree-onion; and from bulblets or small separable parts 

 of a compound bulb, as in the case of multipliers and 

 potato onions. The seeds are produced at the top of the 

 flower -stalk the second year. The ripe bulbs are kept 

 over and planted the next spring, when the substance 

 stored up in the thickened leaves constituting the mature 

 bulb is consumed in producing the flower-stalk and the 

 seed. Sets are small bulbs dwarfed by planting the seed 

 very thickly in poor soil. To produce large onions these 

 sets are harvested when the tops indicate ripeness and 



