TAKE THE 
OFFENSIVE 
AGAINST 

Night feeding Slugs are becoming 
more of a menace to Western gar- 
deners each year. These pests can be 
easily cleaned up by using the amaz- 
ing new META which both attracts 
and destroys the pests right on the 
spot. 
Many gardeners do not realize that 
these pests are robbing their garden 
and killing young plants. Snails and 
Slugs are night feeders and never in 
sight during the day. An application 
of META will no doubt surprise you. 
Buy a package today and bait your 
garden this evening. Tomorrow morn- 
ing, around each pile you'll see the 
results—no guess work about META. 
META does not contain poisons 
such as Calcium Arsenate. It is a 
straight “Metaldehyde” bait, de- 
signed especially to kill slugs and 
snails. 
Large 1 pound package 
25c 
Giant 3 pound package 
50c 

used least often, and always to be over- 
balanced by the better methods. Most of 
the mineral salts occurring in vegetables 
are easily dissolved in water and the loss 
of Vitamins during boiling takes place in 
several ways. They may be destroyed by 
overheating, by prolonged exposure to 
the air, and by dissolving out in the cook- 
ing water. When this is drained off and 
discarded, the principal food values 
gained by the intelligent use of vege- 
tables have been thrown away. In every 
case only the smallest possible amount 
of water should be used and it should be 
boiled rapidly when the vegetables are 
dropped in. Then the heat reduced when 
the vegetables are at boiling temperature. 
They should be cooked only just tender. 
To Boil Vegetables Properly, meth- 
ods must be selected according to the 
color: 
1. The green vegetables are best cook- 
ed in an uncovered kettle in water that is 
slightly alkaline to retain the color. Cook 
only until tender. If overcooked, green 
vegetables turn brownish because of 
chemical changes in the coloring matter, 
the fine flavor is ruined, while food val- 
ues are lost. 
2. White fresh vegetables such as cab- 
bage, cauliflower and onions are strong- 
flavored, due to their special oils. Hard 
water changes these oils so that the white 
color turns to yellow or brown. To pre- 
vent this, add 1 teaspoon of lemon juice 
or white vinegar. Drop the vegetable into 
enough rapidly boiling water to cover 
and cook with the kettle uncovered until 
just tender to the fork. Add the drained 
water, if any, to your soup. 
eh ee 
Ee wm 
3. The red color in vegetables is pro- 
duced by acid and needs to be kept that 
way. Tomatoes usually have enough acid 
of their own to keep the color, but beets 
and red cabbage need a teaspoon of 
lemon juice or white vinegar. Cook in a 
small amount of water in a covered 
kettle. 
4. Yellow vegetables are among the 
most valuable and stable. That rich yel- — 
low color is not only beauty but actually 
the foundation of Vitamin A. Not much 
damage can be done to it although the — 
minerals and other Vitamins can still be 
destroyed if the vegetable is carelessly 
handled. Cook covered in a minimum of 
water. Vegetables may be prepared by 
other methods such as broiling, sauteing, 
panning, or combinations of methods ac- 
cording to the family’s desires. The © 
amount of Vitamins and minerals re- 
tained depends on which method is most 
prominent. 
The appreciation of vegetables as food 
has greatly increased in recent years, 
with an extended understanding of their 
peculiar values. The modern woman 
knows that vegetables provide not only 
starches and sugars for energy, as well 
as several forms of protein, but what is 
most important they provide impressive 
amounts of Vitamins A, B, C, E, and G, 
in addition to mineral salts. These min- 
eral salts are especially Calcium, Phos- 
phorus, Iron, Copper, Manganese, as 
well as Iodine, in vegetables grown along 
the seashore. Besides all this she knows 
that the generous use of many vegetables 
helps to keep up the body’s normal alka- 
line balance, which contributes so large- 
ly to health and vitality. 
VITAMIN REQUIREMENTS PER DAY 
(In INTERNATIONAL UNITs) 


VITAMINS 
INFANTS 
AND CHILDREN 


ADULTS 


2,000-3,000 

50-100 
3,000-6,000 

200-400 


100-200 
300-450 



[6] 
(Data Lacking) 
600 



