A CHAT IN, THE KITCHEN GARDEN. 42-3 



pay nothing of our stock for winter use. And besides being so ex- 

 cellent, it is, dp you know, the most wholesome of all vegetables in 

 summer. , ' 



JEd. "We know its mucilaginous qualities seem intended by na- 

 ture to guard the stomach against all Ul effects of summer tempe- 

 rature in a hot climate. How do you account for its being so little 

 -known, though it has' been in partial cultivation nearly as long as 

 the tomato ? 



Sub. From the fact that inexperienced cooks always blunder 

 about the proper, time to use it. They pluck it when the pod is 

 two-thirds grown and quite irm,^so that it, colors the soup dark, and 

 sill its peculiar excellQUBC is lost,. Whoever gathers okra should 

 Jtnow that, like sweet-corn, it must be ii^ it? tender, '' milky state," or 

 it is not fit for use. A day too old, and it is worthless, 



. ^d. You spoke just now of okra for winter use. As your 

 menage is rather famous for winter vegetables, we, must beg you to 

 make a clean breast of it to-djay, since you are fairly in the talking 

 mood, ai;id tell us something about them. Begin with okra, if you 

 please. 



Sjubi Nothing so simply. To prepare jnost vegetables is, by 

 the aid of our plentiful hot, dry weather, as easy as making raisjfls 

 in Calabria. You have, for instance, only to cut the okra pods into 

 slices or .cross cuts, half an inch thick, spread them out on a board, 

 or string them, and hang them up in an airy place to dry, and in a 

 few days they will be ready to put away in clean paper bags for 

 -winter use; when, for soups, they are Ss good as when fresh in 

 summer. ; 



Md- 4-t what age do you take ,the pods for drying ? 



Sub. Exactly in the same tender state as for use when fresh. 



Ud. And the delicioiis Lima beans which you gave us — when 

 we dined with you last Christmas Day — as green, plump, fresh and 

 excellent as if just taken from, the vines,? 



Sub. That is still easier. You have only to ,take the green 

 beans and spread them thinly on tjie floor of the garret, or an airy 

 loft; they will dry without farther trouble, than turning them oyer 

 once or twice. To have them in the best condition, they should te 

 gathered a little younger than they are usually for boiling in sum- 



