GOOD FOOD FROM THE GARDEN. 87 



Discussion. 



A lady asked, Did you say that no member of the cabbage 

 family is poisonous ? If so, how about the skunk cabbage ? 



Miss Barrows answered that that plant is not botanically 

 related to the cabbage of our gardens, but belongs to the Arum 

 family, and is closely related to the Jack-in-the-Pulpit. 



In answer to another lady, who inquired about books, Miss 

 Barrows said there are several that are helpful, but we need 

 more. W. Mattieu's " Chemistry of Cookery " and Yeo's " Food 

 in Health and Disease," which was quoted this morning, are 

 among the best. She was convinced that writers on cookery do 

 not know as much about vegetables as about meats. She would 

 discourage the use of canned vegetables when fresh ones can be 

 procured. There are all kinds and conditions of onions in the 

 market. There is, as a result, a great difference in the time 

 required for cooking and in the flavor ; she advised changing the 

 water occasionally. In reply to an inquiry whether young milk- 

 weeds are good for greens she said that they are, as also purslane 

 and mustard. 



President Appleton said he thought this was a field for ladies 

 to work upoD, and he would like to see a list of the plants which 

 might be used. We want more definite knowledge of the changes 

 undergone in vegetable substances in cooking. 



Miss Barrows said asparagus beds are few and far between 

 in farming communities. Swiss chard is seen occasionally in 

 Boston markets. 



Benjamin W. Putnam had grown Swiss chard in his garden ; 

 it will suit those who argue that we should eat only what 

 grows above ground. A single plant will furnish enough for a 

 family. It is our business as market gardeners to furnish what 

 the public want. Prizetaker onions are said to weigh three or 

 four pounds each. 



Miss Barrows replied that the onions raised here are generally 

 reputed coarse, and stronger than those from milder climates. 

 Our cooks want an onion that will cook quickly. 



Vice-President Ware thought the Danvers onion the most pro- 

 ductive and having the best keeping qualities, but that it is not 

 a desirable table onion. If one wishes to grow onions in a garden 

 for his own use he should raise the Cracker onion. 



