RHUBARB 115 



not necessary. The pulp from the making of sugar may be fed to 

 cows or other livestock. Storage in deep pits or cellars is better 

 suited to northern climates, as these plans make the product more 

 accessible during freezing weather. 



The mangel wurzel is very productive, 20 tons per acre being 

 possible under favorable conditions. The roots are much prized 

 by stock feeders as they furnish much mineral matter and succu- 

 lence as well as other feed ingredients during the season when 

 pasture grass is not available. The roots may become large, being 

 six to eight inches in diameter with most of the root projecting 

 above ground. They are easily harvested and storage is not difficult. 



The practice of growing sugar beets for home use is not common. 

 The crop is abundantly grown near large beet sugar factories. 

 However, the beets can be used at home. The crop is very pro- 

 ductive of sugar, yielding fifteen to twenty per cent of refined 

 sugar. A small garden patch will yield enough sugar and syrup 

 for one family. The roots are sliced with a kraut cutter or other- 

 wise about the time the ground begins freezing. The pulp is 

 boiled until the sap is well extracted. The juice is then drawn off 

 and boiled down as in the case of sorghum juice and maple sap. 

 The home made product is not white as in the case of refined 

 sugar. The refining process with charcoal and lime is not difficult 

 for those who desire to practice it. 



Horse-radish. — This is an appetizer or condiment made from 

 the roots of the plant. They are grated and stored in vinegar, 

 very little vinegar being used. Grated horse radish is used with 

 meats and other foods. A few plants at one side of the garden 

 will persist indefinitely and furnish enough product for any family. 

 Very little cultivation and attention is required. The plants are' 

 usually started from fingerling roots taken from the side of the 

 older plants at harvest time. These may be set in the fall or spring, 

 and will begin growth as spring weather comes on. Bury the 

 crowns about two or three inches deep in rich black garden soil. 

 Keep the weeds away and no other enemies will disturb the plants. 

 Dig the roots in late fall, wash and grate with a common kitchen 

 vegetable grater or grind them with a meat grinder. Put this 

 product in bottles, and enough vinegar to moisten, but not enough 

 to fill all the space in the bottle. Turn bottles over a few times 

 after stoppering them well, to wet all the mass with the vinegar. 



Rhubarb. — This crop furnishes palatable leaf stems for early 

 spring use when other vegetables are not in season. The high per- 



