14 BULLETIN 84, U. S. DEPARTMENT OF AGRICULTURE. 
Udo soup. — Remove the skin from the shoots. Cut in pieces one-half inch 
long and wash thoroughly in cold water. Cook until tender and mash through 
a colander. Add a pint and a half of milk, one-half pint of cream, two table- 
spoonfuls of butter, and one tablespoonful of flour, mixing the flour and butter 
until smooth. Season with pepper and salt. (Recipe for one bunch of udo; 
enough for five persons, i 
CLIMATIC REQUIREMENTS OF UDO. 
From the fact that udo is grown all over Japan, one might assume 
that it is adapted to a wide range of climate, but it must be borne 
in mind that Japan has an insular climate and that none of its 
plants are subjected to drought. The udo has done best in the moist 
regions of this country, especially in the Xew England States, 
Canada, and the Atlantic States as far south as the Carolinas, in the 
rainy region of Puget Sound, and in the trucking sections of Cali- 
La. about Sacramento. The fact that it dies down in the winter 
and can be covered makes it possible to grow it where temperatures 
go far below zero. A temperature of — 17° F. for a few days has 
not injured it in the least. 
DISEASES OF UDO. 
Like almost every other plant, udo has its diseases. Dr. B. D. 
Hals ted. of Xew Brunswick, X. J., has had trouble with his plants 
because a leaf spot (Colletotrichum?) attacked the foliage and did 
much damage. The writer discovered a soft rot of the roots which 
killed a number of apparently vigorous plants on the farm of the 
Department of Agriculture at Arlington. Va., the cause of which 
proved to be a sclerotiuni-producing fungus, the mature form of 
which has not yet been observed. These diseases, however serious 
they may seem, should not discourage the trial by thousands of 
Americans of this easily grown early-spring vegetable, winch will 
thrive under so many and varied eondith 
REASONS FOR THE INTRODUCTION OF UDO. 
The writer is not certain that from a purely money-making stand- 
point udo will prove superior in any detail or combination of detail- 
to vegetables which are already under cultivation in America, but it 
has a distinctive flavor, and many people are beginning to like Li 
they have learned to like ce ; ' Notwith- 
standing its centuries of culture in the Orient, it is still a vegetable 
whose potentiality remains quite undetermined. It is highly desir- 
able that many amateurs should experiment with it and the public 
get acquainted with it in order that a sufficient demand may be cre- 
ated to encourage growers to investigate it en a sufficiently extensive 
scale to determine whether it has any really economic advantages 
