JOURNAL. 
The New York Botanical Garden 
Von. XV 7° ~~ August, 1914 : No, 176 
SELECTION. AND PREPARATION OF VEGETABLES* 
* “Vegetable foods as purchased consist of those ane are 
fresh, - also canned and dried. The selection demands good 
fudgment on the part of the housekeeper. It is po: omble to 
obtain sae — the entire year in large cities, and with 
areful ‘planning a green vegetable may be served hot, or in a 
salad form wo day, and the eapense be less than that of canned 
goo s. 
Let us s first consider the fresh vegetables, taking them up 
according to plant structure. 
First the roots or enlarged growth on the root. These censti- 
tute our common or winter vegetables, such as the potato, carrot, 
turnip, beet, ‘parsnip, and sweet potato. Ia choosing any of 
ese, a medium is preferable to a very large size. The skin 
elled appearance indicates loss of water, and is seen in “old” 
vegetables. Avoid such as have worm holes and rust spots. 
A knowledge of required weights, and comparative measures 
is necessary if one is to get his money's worth! Many vegetables 
are sold by the ‘basket, with no statement as to the quantity the 
buyer i is getting for a given sum of money. The Massachusetts 
a, Abstract ofa lecture delivered at the New York ical Gard November 
22, 1913. - 
[Journal for July (rg: 131-152) was issued August 5, 1914] 
153 
