te 



fyciMWWWU, 



DID YOU KNOW . . . 



The strawberry belongs to the great Rose family and the name of the genus is Fragaria, 

 from the Latin Fraga, its ancient name. 



The Alpine strawberry plant of old produced both white and red fruits. 



Wild strawberry plants were transferred to home gardens sometime in the 15th century. 



There is some disagreement in early writings as to how the strawberry was named. 

 One author claimed it was named because of children stringing the berries on straws to 

 sell, as we mentioned last year. Other writers suggest the name was given because of straw 

 used to keep fruit off the ground and clean. This is surprising as our impression was that 

 mulching with straw was a more modern method. Another claims the name was given 

 because strawberry plants themselves looked like straw spread over the ground. 



Strawberries were not cultivated by the Greeks or Romans. 



Shakespeare stated that strawberries were grown in gardens in the time of Richard III 

 (1597) but were a rarity. 



The cultivation of strawberries for market began soon after 1800. 



The introduction of the Hovey by C. M. Hovey, Boston, Massachusetts, in 1834, marked 

 the emancipation of our horticulture from that of the Old World and the beginning of 

 North American plant breeding. 



Anne Arundel County, Maryland, was the most important strawberry district in the 

 South about 1850 — 250 acres were devoted to growing strawberries. 



In 1847, the average yield to the acre near Cincinnati was 896 quarts and the average 

 price was 60 a quart. 



In days of old, dreaming of strawberries was an excellent omen, especially to the 

 young bachelor, as "such dreams will insure him a wife who will not only be angelic in 

 temper but also a prolific bearer of boys." 



For FONDUE LOVERS only 



For a truly different and delightful fondue, try this — courtesy of my daughter, Judith 

 Howard. She knows my "strawberry" mind and is ever willing to try a new strawberry 

 recipe. Fondue buffs will love this. Makes three cups. 



2 10 oz. pkges frozen strawberries, 



thawed 

 Vi c. cornstarch 

 Vz c. water 



1 4 oz. container whipped cream cheese, 



softened 



2 T. sugar 

 X U c. brandy 



In saucepan, crush berries slightly. Blend 

 cornstarch, sugar, water; then add to 

 berries. Cook and stir 'til thick and 

 bubbly. Pour into fondue. Add cheese and 

 stir until melted. Gradually add brandy. 

 For dipping, use fresh pineapple, mandarin 

 oranges, apples, pears, marshmallows. 

 Try it, you'll like it! 



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PRICE LIST PAGE 38 



