The principal countries exporting wheat are United States, Russia, Argentina, Canada, Roumania, India and Australia.
II. KITCHEN VEGETABLES
Among the commercial products of the world, vegetables are a most important item, and their value as foodstuffs needs no emphasizing. The inhabitants of the world could subsist without animal-flesh, could scarcely subsist entirely on cereals, but they most certainly could not subsist without vegetables. Practically every nation, savage and civilized alike, cultivates a few plants for use as vegetables. The vegetables we know and prize most are one and all the result of long cultivation, the origin of most being lost in antiquity. The world has been ransacked, and for the vegetables cultivated in America nearly every country under the sun has been laid under contribution.
Asparagus (Asparagus officinalis). The common Asparagus is a native of Great Britain, Russia and Poland. It is one of the oldest as well as one of the most delicious of our garden vegetables. It was cultivated in the time of Cato the Elder, 200 B. C.; and Pliny mentions a sort that grew in his time near Ravenna, of which three heads would weigh a pound. As many of our best gardeners contend, adaptation of soil, together with thorough cultivation, alone explains the difference in this vegetable, as offered in our markets or seen in our gardens.
Bean (Phaseolus vulgaris) is cultivated in many countries for the sake of its seed and husks. By cultivation many varieties have been produced, of which the following are the best known: Broad Bean, an important article of food in Europe and western Asia, and valuable forage plant, grown in gardens and as a field crop. All species of the bean have a very high food value; are relatively cheap in price, but much less easily digested than cereals. Lima Bean, widely cultivated in tropical Africa, sparingly in temperate regions. Production in the United States most extensive in California. Navy or Kidney Bean, extensively grown in the United States, over one hundred and fifty varieties of which are in cultivation as a garden vegetable, “string beans,” fodder and for food. The closely related “frijole” is universally grown in Mexico and Spanish American countries where it ranks next to maize as a staple food. Soy Bean, the common bean of China and Japan is grown in immense quantities. Various preparations form a part of the daily food. It is now grown in Europe and southern and southwestern United States as forage and soiling crop.
NEWEST VEGETABLES GROWN IN AMERICAN GARDENS
| UDO—This fine salad vegetable comes from Japan, is similar to asparagus, and much easier to grow. It has a fresh taste like lettuce with an agreeable flavor. There are numerous ways of serving it, but it is possibly best simply boiled and seasoned like asparagus. It will grow in any soil suitable for asparagus. | THE CHAYOTE, or Vegetable Pear, is large, green and pear-shaped, with a texture somewhat like a squash, and a flavor more delicate than a cucumber. It is grown on lowlands near the coast, in a moderately warm climate. Its keeping qualities are remarkable, making it an excellent winter vegetable. Both roots and stalks are also edible. |
| THE BUR ARTICHOKE, long imported from France, may now be successfully grown in this country. It is used like the cauliflower in many ways but commands a higher price. The scalelike leaves make a delicious salad when pulled apart after boiling, and may be served on lettuce with either mayonnaise or French dressing. | THE PETSAI, or Odorless Cabbage, is much superior to the ordinary cabbage, and is wholly without disagreeable odor. It does not closely resemble cabbage in appearance; it is rather tall than squatty, and the leaves cluster around the stalk compactly. It requires cultivation similar to cabbage but is not transplanted. It is served after the fashion of cabbage. |
Brussels Sprouts, or Bud-bearing Cabbage (B. oleracea bullata minor) originated in Belgium, and has been cultivated around Brussels from time immemorial, although it is only within the last fifty years that it has become generally known in this country. It is so named on account of its peculiar habit, producing a bud-like cluster of leaves in the axil of each leaf from the base to the top of the stem. These buds or sprouts are the parts of the plant that are eaten, and are highly esteemed for their delicate flavor and wholesome quality. Brussels sprouts is one of the hardiest of green winter vegetables. As a rule, the shorter-stemmed strains have the largest and most compact sprouts, and are consequently the most favored. As regards cultivation, the plant, like all of the cabbage tribe, requires deep, rich soil to bring it to fullest perfection.