February, 1912.] 



159 



Miscellaneous. 



and break the leaves into convenient- 

 sized pieces. Prepare a dressing; with 

 finely chopped garden cress, tarragon, 

 chervil, three yolks of hard-boiled eggs 

 rubbed through a fine sieve, three table- 

 spoonfuls of salad oil, one of wine vine- 

 gar, and little French mustard. Work 

 all until smooth, and add to the lettuce. 

 Mix carefully, and serve. 



Mixed Salad. 

 Trim two cabbage-lettuces and one 

 endive, rinse in cold water, drain them 

 thoroughly, then break the leaves into 

 small pieces and put them into a salad 

 bowl. Place some fiuely shredded celery 

 and slices of cooked beetroot neatly 

 arranged on the top. Season with salt 

 and pepper, and with salad-dressing 

 mixed with a small quantity of cream in 

 addition to the usual ingredients. 



Tomato Salad. 

 Cut some firm ripe tomatoes into slices, 

 lay them in a salad bowl with a few 

 thinly cut rings of Spanish onion ; 

 sprinkle over with chopped parsely, 

 season with salt and pepper and a pinch 

 of castor-sugar. Dress with oil and 

 tarragon or wine vinegar. Serve with a 

 bottle of salad dressing. The ouiou may 

 be omitted if not cared for. 



Potato Salad. 

 Cut some cooked potatoes into thin 

 slices, put them in a salad bow], mix 

 with one part of vinegar, two of salad 

 cil, a little chopped chives and parsley, 

 a small quantity of chopped capers, and 

 season with salt and pepper. Mix care- 

 fully so as to incorporate all the season- 

 ing without breaking the potatoes. Dish 

 up and serve. . 



Note.— The potato salad is made with 

 best potatoes when they are still warm. 

 A little hot stock added with the dress- 

 ing is considered an improvement by 

 many. 



Banana and Walnut Salad. 

 Peel and cut into slices four to six ripe 

 but firm bananas, place them in a basin, 

 and mix carefully with half a pint of 

 peeled walnut kernels divided into small 

 pieces. Season with salt and pepper to 

 taste, and besprinkle with the iuice of 

 half a lemon. Range this neatly in a 

 salad bowl, surmounted with a neat 

 border of watercress, previously washed, 

 picked, and drained ; in the centre of the 

 salad pile one or two large tablespoon- 

 fuls mayonnaise dressing, and send to 

 table. 



French Salad Dressing. 

 Put a teaspoonful of mixed mustard 

 into a bowl, add half a teaspoonful of 



castor* sugar, one teaspoonful of 

 salt, aud a good pinch of black pepper; 

 add gradually three tablespoonfuls of 

 salad oil and one tablespoonful of vine- 

 gar, and stir until the ingredients are 

 thoroughly mixed. 



THE DEFINITE PURPOSE IN AGRI- 

 CULTURAL WORK. 



(From the Agricultural News Vol. X., 



No. 248, October 28, 1911.) 

 In a recent issue of the Experiment 

 Station Record of the United States De- 

 partment of Agriculture (Vol. XXV., 

 p. 1), there occurs a thoughtful editorial 

 note on the miscellaneous character of 

 station publications, in which attention 

 is drawn to the lack of precision that 

 exists in the nature of many of the 

 publications issued from experiment 

 stations, and the evils that result there- 

 from. 



It is pointed out that, in the develop- 

 ments that are now taking place it» the 

 United States, the functions of various 

 organizations are becoming more defined 

 and specialised ; that it is the duty of 

 certain organizations to undertake the 

 imparting and dissemination of agricul- 

 tural knowledge in its widest sense — a 

 function expressed in the article referred 

 to by the phrase Extension Work ; while 

 it is the concern of the experiment sta- 

 tions to carry out investigations, re- 

 search and experiment, without having 

 the necessity pressed upon them of 

 popularizing theit? work and bringing it 

 to the close attention of those for whom 

 it is done. 



Ibis argued that the publications of 

 various departments of organisations 

 should tend to make this distinction ; 

 but it is complained that so far from 

 this being the case, most of the publi- 

 cations tend to mask the distinction, 

 and mislead the public as to the nature 

 and functions of the institutions from 

 which they issue. The complaint is defi- 

 nitely stated in the following way : ' The 

 number of publications of the experi- 

 ment stations has greatly increased, 

 but in the majority of cases this increase 

 is not made up of accounts of the 

 station's activity as a research institu- 

 tion. It consists largely in the number 

 of popular and informational bulletins 

 and circulars, which relate to the exten- 

 sion department rather than to the 

 experiment station proper. These are 

 merged in the general stations series in 

 a manner which often gives a wrong 

 impression.' 



