THE STORY OF CACTUS 13 
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of the cactus plant and the rest is thrown away. This center pulp is then sub- 
jected to frequent boilings. It is then candied in sugar. The taste is non- 
descript and makes one think of candied citron or pineapple rather than candy. 
When one thinks that it takes from seventy-five to one hundred years to grow 
and adult cactus of this variety, one questions the use of such wonderful plants 
in cutting them up for candy. 
FRUIT 
The pears from the larger Opuntias may be chilled in the ice-box and eaten 
with great relish on a hot day, or if desired, they may be sliced and eaten with 
sugar and cream. I have been told that the Indians bake the pears but that is 
a way I have not tried as yet. 
WINE 
A delicious and non-intoxicating wine may be made from the fruit of the 
prickly pear. For this it is best to use the tunas from Opuntia tenuispina (72) 
as they make the best wine. They are smaller and juicer and of a rich reddish 
yellow color when ripe. The fruits gathered when dead ripe and placed in 
a pottery jar where it is allowed to remain overnight. It is then crushed and 
to each gallon of fruit is added five pounds of sugar and one gallon of water. 
The jar is covered with cheese cloth to keep out insects and the fruit is allowed 
to set until it ferments. It is then strained through a fine cloth to remove spines 
and pulp. The juice is allowed to stand until the wine thickens and sours to 
taste. It is then bottled and capped. The wine should be stored in a cool 
place. This makes a cooling summer drink and non-intoxicating believe it 
or not. 
SALADS 
To make salad, take the dead ripe pears of the Opuntia lindheimeri, (75) 
peel and remove seeds. Cut to resemble a water lily, fill with cottage cheese 
and place a small amount of salad dressing in the center. Chill and serve. 
This makes a delicious salad and you will admit an unusual one. A green salad 
may be made in the spring from the tender young shoots of the prickly pear. 
FRIED CACTUS AND STEW 
The fleshly projections that are to be found on the Opuntias in the Spring 
are about the size of a silver dollar. These may be gathered and washed, 
dipped in egg, rolled in bread or cracker crumbs and fried in deep fat. Or 
they may be diced and boiled with fresh pork and made into a stew. Onions 
and red peppers may be added if desired. It was reported to me that a woman 
rancher in a Western State insisted upon feeding her help so much cacti that 
the men rebelled and refused to remain unless a different menu was served. 
No doubt, the above would prove tiresome in large doses, but as an occasional 
divergence from the regular cut and dried bill of fare, cacti makes a wholesome 
and appetizing change. I have been told that some persons eat cacti as a cor- 
rection for stomach ailments. But aside from the medicinal values of which 
I know nothing, I do know that cacti as a food is not hardmful and that it 
is beneficial to the housewife who is trying to find something to pep up the 
jaded spring appetites of her family. So here’s to cacti on your pantry shelves 
as well as in your gardens. 
THE BEST CACTI FOR THE HOUSE 
We have found only two classes of cacti that do well inside a house. The 
very wettest and the very dryest. The best are the species which take a heavy 
soil and considerable water. These cacti usually grow in the shade of other 
plants and trees so they easily adapt themselves to the semi-sunlight of a 
house. These can be watered about as much as a Geranium. The next best 
is the dry country cacti. These take little or no water and a sandy soil. These 
can go months and even years without water. The latter if given a good 
soaking once a month in the summer and no woter in the winter will live a 
generation. These should be placed in the sunlight as much as possible and 
the soil should be dry to the bottom of the pot in the winter. 
By the wettest, we mean species which grow in the lands of heavy rain-fall 
such as the Zygocactus, Epiphyllum, Phyllocactus, (4) Harrisia, (69) Cereus 

76 Opuntia arbuscula. 79 Ferocactus uncinatus (Right). 
77 Opuntia ennaecanthus. 80 Coryphantha minima (Nellie). 
78 Coryphantha muehlenpfordtii. 81 A new Echinomastus. 

