OKRA. 



229 



or early on over-ricli soil. It is not planted until tlie 

 frosts are over, say about the first of April, as it is ex- 

 tremely tender, thougli it often comes iip from self-sown 

 seed. The time of planting cotton is a very good rule, 

 though some may be put in as an experiment, two weeks 

 earlier. Make the drills three feet apart, sow the seed 

 rather thinly and thin out, when they grow large, to two 

 feet apart in the drill. Those thinned out may be trans- 

 planted and will make productive plants. No seed should 

 be allowed to ripen on those stalks from which the pods 

 are gathered for eating. As fast as the pods grow hard 

 or unfit for use, cut them off, for if left on, the stalk will 

 cease to be productive. If not allowed to ripen seed, the 

 plants will continue bearing through the season. 



To Save Seed. — Leave some of the earliest plants to 

 ripen seed, if you would have this vegetable in good sea- 

 son. Shell out the seed, and stow away in paper bags. 



Use. — The pods gathered in a green state, and so ten- 

 der as to snap easily in the fingers, are the parts employed 

 in cooking. If old, they are worthless. They are very 

 wholesome, considerably nutritious, very mucilaginous, 

 _and. impart an agreeable richness to soups, sauces, and 

 stews. They are also boiled simply in salt and water, 

 and served up with butter, pepper, &c. Okra can be pre- 

 served for winter use, by putting down the pods in salt 

 like cucumbers, or by cutting them into thin slices and 

 drying like peaches. When dry, put up in paper bags. 

 The seed is used as a substitute for coffee, which I think 

 it not very likely to supersede. 



Ohra Soup. — Wash and slice thin two dozen young 

 okra ; add two onions chopped fine ; put into a stew pan, 

 with a knuckle of veal, a gallon of water, and a bit 

 of bacon ; add six peeled tomatoes ; stew until quite thick, 

 which will be in thiee or four hours and serve, with or 



