PURE AND IMPURE FOODS. 



Edited by C. F. Langworthy, Ph.D. 

 Author of "On Citraconic, Itaconic and Mesaconic Acids," "Fish as Food," etc. 



"What a Man Eats He Is." 



DANDELION GREENS. 



C. F. LANGWORTHY. 



The common dandelion is a weed which 

 gives much trouble in lawns, as it spreads 

 rapidly, is not injured to any extent by 

 mowing, and unless carefully dug out is 

 likely to ruin the turf. It is a common 

 practice to give perfect freedom to the 

 women and children who every spring in- 

 vade the roadsides and parks or private 

 grounds in search of dandelion greens. 

 Tests carried on at the Maine Experiment 

 Station showed that, contrary to the usual 

 belief, this is bad for the lawns, for 

 in addition to the injury caused by the 

 knives and trowels used in digging the 

 roots, it is probable that every top or crown 

 cut off will in a short time send up in its 

 place one to 6 new crowns. 



The dandelion has long been used as a 

 potherb, and though digging it from lawns 

 can not be recommended, there are many 

 places where it can be gathered without 

 harm. It is less commonly eaten as a salad 

 plant in the United States than in Europe, 

 where it is often gathered for this purpose, 

 especially in early spring when growth has 

 just begun and the leaves are still small 

 and tender. Dandelion greens are similar 

 to spinach and other common potherbs in 

 composition. They contain on an average, 

 uncooked, 81 per cent, water, 2 per cent, 

 protein, one per cent, ether extract, 11 per 

 cent, carbohydrates, and 5 per cent, ash, 

 the fuel value being 285 calories a pound. 

 Dandelions have a more decided flavor 

 than spinach, which is caused by a bitter 

 principle contained in the milky juice. 

 Canned dandelion greens may he had in 

 the market and have substantially the same 

 percentage composition as the freshly 

 cooked materials. All potherbs are bulky 

 foods and do not furnish a large propor- 

 tion of nutritive material pound for pound ; 

 however, they add a pleasing variety to the 

 diet and are undoubtedly wholesome. 



As a cultivated plant the dandelion is as- 

 suming an important place in home gardens 

 and in the large market gardens, particu- 

 larly in New England, where it is grown 

 extensively, yielding large returns per acre. 

 According to the Maine Experiment Sta- 

 tion, it, like celery, is at its best when 

 grown rapidly on rich, sandy loam. The 

 station gives in effect the following direc- 

 tions for its cultivation : Sow the seed in 

 the early spring in drills 12 to 15 inches 



apart, and cover one-fourth to one-half 

 inch deep. As the young plants are small, 

 dark colored and therefore inconspicuous, 

 it is well to mix a few radish or lettuce 

 seeds with the dandelions, to mark the 

 rows. Dandelions should be given the 

 same culture as carrots during the summer, 

 except that they require thinning to 8 to 10 

 inches apart. The following spring the 

 leaves will be fit for use, and are best when 

 partially blanched by placing a covering of 

 boards or boughs over the rows. The 

 blanched dandelions are superior to those 

 growing wild, being more tender and less 

 bitter. The plants are prepared and mar- 

 keted in the same way as spinach, and may 

 be profitably grown at 50 cents a bushel, 

 though the price received is frequently 

 much higher. 



ARMY SUPPLIES IN THE PHILIPPINES. 



^ The annual report of the Commissary- 

 General of the United States Army states 

 that for the Division of the Philippines 

 subsistence affairs are now on a settled and 

 satisfactory basis. 



The solution of the transportation prob- 

 lem, on which so many others hung, greatly 

 aided a successful outcome. The reduction 

 of the military forces of the islands, and 

 consequent reduction of posts, removal of 

 troops from interior places, and concentra- 

 tion at points on the seacoast and along the 

 railroad, thus permitting refrigerator and 

 meat boats and commercial liners to make 

 regular routes and schedules, all made 

 toward a successful solution of the various 

 problems. 



The sources of supply of the needed 

 foods are various. San Francisco supplies 

 the largest portion of the ration and many 

 sales stores. Chicago furnishes the bulk 

 of the salt meat and meat products, while 

 Kansas City and Omaha are also drawn 

 on for packing house products. St. Louis 

 furnishes a few articles which that market 

 can most economically supply. New York 

 furnishes the greater portion of the articles 

 for sales to officers and enlisted men. The 

 policy of the Subsistence Department is to 

 buy in the most advantageous market, con- 

 sidering cost and quality and the interests 

 of the Government, and always favors the 

 home or local market, everything being 

 equal. In pursuance of this policy, the fol- 

 lowing articles were bought at Manila : 



54 



