72 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 



skilled efforts of the farmer must be supplemented by equal intelli- 

 gence on the part of the cook who handles his products. 



CULTIVATING VEGETABLES FOR THE TABLE. 



There is an increasing attention given to the cultivation of vege- 

 table foods, with the result that the quality is better and the texture 

 less fibrous. Less attention evidently is being given in this country 

 to production of cakes and pastries, and the per capita consumption 

 of flour appears to be diminishing as coarser cereals, fruits, and 

 vegetables are used more. 



Farmers are beginning to see more profit in the intensive cultiva- 

 tion of choice vegetables than in the larger acreage of less profitable 

 crops. Too often a type of plant is chosen for its shipping or keep- 

 ing qualities rather than for flavor and texture. The improved 

 quality of fruits and vegetables gained by improved methods in 

 agriculture is often more than offset by carelessness in packing. 

 Good varieties should be grown by the best methods and handled 

 and shipped so that they reach the consumer in satisfactory con- 

 dition. 



What is needed is greater knowledge on the part of the producer 

 of the relative values of different varieties of the same plant, while 

 the consumers must be discriminating in the selection of the special 

 article for a given purpose or know in what way the available 

 material can best be utilized. 



The housekeeper unfamiliar with the country garden hardly 

 knows when different vegetables are at their best, and may buy 

 them at abnormal prices out of season and rely on canned vegetables 

 when "natives" are abundant. Easy transportation, cold storage, 

 and cultivation under glass have changed the times and seasons to a 

 great extent, and while this is often an advantage, there is seldom 

 the same desire for foods obtained at any time as there is for those 

 available for a short season only. Producer and consumer should 

 confer frequently to secure better food for all and better methods 

 for its transportation and use. 



Cold storage has advantages, but often is carried so far that there 

 is distinct loss of quality or flavor, or both. With the lack of suit- 

 able storerooms in modern houses in large towns, housekeeping would 

 be almost impossible without the storage facilities whereby dealers 

 can hold food supplies in good condition. 



GROWING VEGETABLES FOR THE HOME TABLE. 



Women should be encouraged to take more interest in the vegetable 

 garden. Even the actual work there is less taxing than much that is 

 done indoors, which gives less valuable return in health and comfort. 



