84 
call from another \vorld or from this earth a few 
thousand years hence, when possibly humanity will 
be crowded together like eeis in a tub. 
Behind all of this terror-inspiring literature, 
on which the socalled civilized world feeds today 
looms up this vast spectre: Failure ; It assumes 
many forms but remains the same throughout. 
Do you knov/ what the Chinese do v^en they 
have to deal with a bold pirate or a daring 
brigand they cannot conquer? They offer him a 
high post in their council and — peace returns: 
Diplomary of the international type could 
have prevented all of this suicide of the white 
nations, but it, like religions, 'isms, etc., 
they all failed and now the passions, pride, 
gains, etc., all call for more slaughter of the 
opposite parties; no voices of conciliation, 
fraternization, consideration, nothing but the 
red-hot blast of: Down with what we think is 
wrong. 
As regards your question whether the Chinese 
cut the leaves from their spring and early fall 
varieties of cabbage; yes, they do or rather 
they sow the seeds thickly and pull up the young 
plants and tie them up in bunches for sale. The 
consumers then cut off the roots, chop the greens 
up in short pieces, boil it and one eats it like 
endive or spinach. These spring and early fall 
or late summer types do not head and do not blanch, 
but are of dark or of light green color and of 
loose, open growth. They thrive best in a rich, 
well-aired soil and v/ither when great heat is 
experienced. The Dutch have a form of rape, 
called Raapstelen-Turnipsprouts, which they use 
in this way; this, however, is only an autumn 
vegetable. 
Here in this tow^n we have been unlucky to 
find good vegetables; there is only a small 
supply to be had of lotus-rhizomes, fall pai ts'ai, 
sunimer and winter squashes, young snake gourds 
( Luff a acutangula ) , balsam gourds ( Momordica 
charanti a) mung -- and soy bean sprouts and a fev/ 
poor wax~gourds ( Benincasia cerifera ) . The last 
is not bad eating when cut in squares and served 
in meat stews. It needs lots of heat to- mature 
fully and would thrive best in our southernmost 
states. Mr. Henderson might experiment with them 
on trellises next summer in Brooksville. 
I found an interesting new dish on ray last 
December 31, 1917. 
