Vegetable

“ Strange vegetable forms grow in the clefts and hang over the rocks. Others are spheroidal in shape, resting upon the surface of the parched earth. Others rise vertically to a great height, like carved and fluted columns. Some throw out branches, crooked, shaggy branches, with hirsute oval leaves. Yet there is a homogeneousness about all these vegetable forms, in their colour, in their fruit and flowers, that proclaims them of one family. ”

“ Beginning with cress, and radishes, lettuce, and early potatoes, and going through the whole series of peas and beans, turnips and carrots, spinach, onions and herbs, vegetable marrow and cucum- bers, cabbages, cauliflowers, and broccoli, up to winter greens, we have abounded in that luxury of fresh-cut vegetables which townspeople can appreciate. All the common fruits follow of course. The comfort of having an active man on the premises, ready for every turn, is no small consideration in a household of women. ”

“ Vegetable Food.—The list of vegetable articles of diet is a very long one, including the grains from which our bread-stuffs are made, the vegetables from the garden, and the fruits. All the products of the vegetable kingdom are not alike useful. ”

“ In the vegetable group we have first, the different parts of many plants, and second, substances manufactured from plants. While we do not usually eat the whole of any one plant, yet there is not any part of the plant that we have not adopted as food. We use roots and tubers in beets, carrots, and potatoes, and the onion is a bulb. In celery and asparagus we eat the plant stalk. ”

“ The vegetable substances, from which man derives his principal sustenance, such as the nutritious cereal grains, the tuberous rooted plants and the trees yielding farina, are very widely diffused, and necessarily occupy the main attention of the cultivator ”

“ Veg′etal, of the nature of a vegetable: pertaining to the vital functions of plants and animals, as growth, reproduction, &c.—ns. Veg′etaline, a substitute for ivory, &c., made by treating woody fibre with sulphuric acid, mixing with various ingredients, and pressing into any required form; Vegetal′ity, vegetable character, the vegetal functions collectively.—adj. Vegetā′rian, pertaining to those who abstain from animal food: consisting of vegetables.—n. one who holds that vegetables are the only proper food for man.—n. ”

“ VEGETABLE CASEIN AND VEGETABLE JUICES. As most of my readers doubtless know, peas, beans, lentils and other seeds of leguminous plants are more nutritious, theoretically, than the seeds of grasses, such as wheat, barley, oats, maize, &c. ”

“ From the slightest wound we can make in it, there bursts forth an abundant stream of liquid, a kind of nutritive sap, coming from the herbacious envelope which answers the same purpose as leaves, and which, so to speak, has been the principal focus of vegetable life. ”

“ But I used to visit and revisit it a dozen times a day, and stand in deep contemplation over my vegetable progeny with a love that nobody could share or conceive of who had never taken part in the process of creation. It was one of the most bewitching sights in the world to observe a hill of beans thrusting aside the soil, or a row of early peas just peeping forth sufficiently to trace a line of delicate green. ”

“ Replanting of Vegetables, many times, occasions great Alterations; in so much as a Vegetable, by often Replanting, will be so altered, as to appear of another sort of Vegetable: the reason is, that several sorts, or parts of Soyls, may occasion other sorts of Actions, and Orders, in one and the same Society. But this is to be noted in the Lives of many Animals, That several sorts of Food, make great alterations in their Temper and Shape ”

“ In few vegetable productions are the effects of cultivation more conspicuous than in the carrot. The wild plants, which are common in most parts of England, have a root so small and woody, that no one could suppose they had any alliance whatever to the large and succulent root of the garden carrot. ”

“ Vegetable Garden.—But little can be done in the northern states except to prepare manure, and get sashes, tools, &c., in working order; but in sections of the country where there is little or no frost the hardier kinds of seeds and plants may be sown and planted, such as asparagus, cabbage, cauliflower, carrot, leek, lettuce, onion, parsnip, peas, spinach, turnip, &c. In any section where these seeds can be sown in open ground, it is an indication that hotbeds may be started for the sowing of such tender vegetables as tomatoes, egg and pepper plants, &c. ”

“ Vegetable forms of a higher and a higher order gradually succeed each other, each series perishing in due season, and giving to the soil additional elements for the growth of plants of their own species or those of others. Flowering herbs find a genial home on the once bare rock ”

“ To this class belong cucumbers, eggplant, winter and summer squash, vegetable marrow, tomatoes, peppers, and okra, which are in reality fruits but are used as vegetables. Flower vegetables include California, or French, artichokes, and cauliflower, all of which are in reality the buds of flowers or plants and are eaten for food.
31. LEGUMES form a fourth class of vegetables, and they include all the varieties of beans, peas, and lentils. When these foods are mature and dried, they have the highest food value of all the vegetables. ”

“ The various glands which separate from the vegetable blood the honey, wax, gum, resin, starch, sugar, essential oil, &c. 5. The organs adapted for their propagation or reproduction. 6. Muscles to perform several motions of their parts.
I. The existence of that branch of the absorbent vessels of vegetables which resembles the lacteals of animal bodies, and imbibes their nutriment from the moist earth, is evinced by their growth so long as moisture is applied to their roots, and their quickly withering when it is withdrawn. ”

“ Selection and Preparation of Vegetables.—The first step in successful canning is the selection and preparation of the vegetables. Never attempt to can any vegetable that has matured and commenced to harden or one that has begun to decay. As a general rule, young vegetables are superior in flavor and texture to the more mature ones. This is especially true of string beans, okra, and asparagus. Vegetables are better if gathered in the early morning while the dew is still on them. ”

“ Other Vegetable Foods.—Green Vegetables contain comparatively little nutriment, but form valuable additions to other foods. Cellulose, which forms their main constituent, although indigestible, forms a bulk in the alimentary canal, which is necessary to ensure peristalsis. ”

“ Many vegetables take a comparatively short time in which to mature, and these can be removed when harvested and the ground occupied by another crop. Thus peas can be followed by cauliflower or cabbage, early beets by beans, lettuce by tomato, and so on. ”

“ The amateur gardener will find it extremely perplexing work to make a satisfactory selection of varieties of vegetables to grow in his garden. He knows quite well, as a general thing, what kinds he wants to grow, but when he comes to a consultation of the seedsmen's catalogues he discovers that of each kind of vegetable listed therein there are so many varieties mentioned that he is bewildered. ”

“ Vegetable Garden.—Beets, beans, carrots, corn, cucumbers, lettuce, peas and radishes may be sown for succession. This is usually a busy month, as many crops have to be gathered, and, if hoeing is not promptly seen to, weeds are certain to give great trouble. Tomatoes should be tied up to trellises or stakes if fine-flavoured and handsome fruit is desired, for if left to ripen on the ground they are apt to have a gross earthy flavour. ”

“ SELECTION AND CARE OF BEETS.--When beets are selected as a summer vegetable with the idea of using both the tops and the roots, the tops should be fresh, that is, not withered nor rotted. When the roots are to be used, either as a summer or a winter vegetable, they should have a smooth skin, should contain no blemishes, and, as nearly as possible, should be uniform in size. ”

“ Linnæus, in speaking of fruits and esculent vegetables, says—"This species of food is that which is most suitable to man, as is evinced by the structure of the mouth, of the stomach, and of the hands." ”

“ Even the humble vegetables that make their daily appearance on the dinner-table are highly interesting; and in a crumb of potato, a morsel of greens, or a fragment of carrot, the enthusiastic observer will find occupation for many hours.
Following the best examples, we will commence at the beginning, and see how the vegetable structure is built up of tiny particles, technically called “cells.” ”

“ Even in the Vegetable Kingdom we see the same thing; for the tints of foliage are deepest, and the colours of flowers and fruits richest, on those plants which are in the most healthy and vigorous condition. ”

“ One farmer says to me, "You cannot live on vegetable food solely, for it furnishes nothing to make bones with;" and so he religiously devotes a part of his day to supplying his system with the raw material of bones; walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plough along in spite of every obstacle. ”

“ Some quite artistic effects can be secured in the vegetable-garden by the exercise of a little thought. The large-leaved beet has foliage of a dark, rich crimson quite as ornamental as that of many plants used by gardeners to produce the "tropical effects" [82] which many persons admire. When planted in the background, with fine-foliaged plants like carrot or parsley in front of it, the effect will be extremely pleasing because of the contrast of color, and also of habit. ”

“ The various secretions of vegetables, as of odour, fruit, gum, resin, wax, honey, seem brought about in the same manner as in the glands of animals; the tasteless moisture of the earth is converted by the hop-plant into a bitter juice ”

“ There are several brands of wholly vegetable gravy essence now on the market. The best known are 'Vegeton,' 'Marmite,' 'Carnos,' and Pitman's 'Vigar Gravy Essence.'
[7] Vegetable stock is the water that vegetables have been boiled in; this water contains a certain quantity of valuable vegetable salts, and should never be thrown away.
The Health Culture Co. ”

“ MANURES AND FERTILIZERS To a very small extent garden vegetables get their food from the air. The amount obtained in this way however, is so infinitesimal that from the practical standpoint it need not be considered at all. Practically speaking, your vegetables must get all their food from the garden soil. ”

“ Other vegetable matters may be deprived of their too great acrimony by boiling in water, as the great variety of the cabbage, the young tops of white briony, water-cresses, asparagus, with innumerable roots, and some fruits. ”

“ Vegetable life began to appear in the greenswards, the blossoms came in profusion, birds were singing and nesting, vegetables grew to early perfection, and the good housewives were careful to stow away the winter apparel with safeguards against moths and other destructive insects. ”

“ In vegetable nutrition the organic matter of dead animals, or vegetables, undergoes chemical decompositions and new combinations on or beneath the surface of the earth; and parts of it, as they are produced, are perpetually absorbed by the roots of the plants in contact with it ”

“ VEGETABLES.—Cabbage, carrots, turnips, parsnips, beets, pumpkins, chives, celery, winter squash, onions, white and sweet potatoes, Jerusalem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster plant, leeks, cress, cauliflower. Garden herbs, both dry and green, being chiefly used in stuffing and soups, and for flavoring and garnishing certain dishes, are always in season, such as sage, thyme, sweet basil, borage, dill, mint, parsley, lavender, summer savory, etc., may be procured green in the summer and dried in the winter. ”

“ The most singular vegetable production in this country is called the flower of the air, from having no root, and never growing on the ground. Its native situation is on the surface of an arid rock, or twining round the dry stem of a tree. ”

“ Vegetables.—Artichokes, beans, beetroot, cabbages, carrots, cauliflowers, celery, cresses, cucumbers, endive, leeks, lettuce, mushrooms, parsnips, peas, spinach, sprouts, tomatoes, turnips, vegetable marrows, watercress.
Fruit.—Apples, apricots, bananas, cherries (morella) , cob-nuts, damsons, figs, filberts, grapes, melons, medlars, nectarines, oranges, peaches, pears, pines, plums, quinces, walnuts. ”

“ Every kind of vegetable is used, such as potatoes, carrots, turnips, beets, small onions, cauliflower-blossoms, asparagus-heads, French beans, pease, etc. The larger vegetables are cut into little fancy shapes with a vegetable-cutter or a fluted knife, or with a little plain knife, into little balls, olives, squares, diamonds, or into any form to suit the taste. ”

“ Plant leaves give us lettuce and other salads, cabbage and the like. Peas and beans and nuts are seeds, and cauliflower is a part of the flower. The fruit as a whole is familiar in many forms. Manufactured vegetable food materials include flour, meals, breakfast cereals, starch, sugar, molasses and sirups. The animal kingdom gives us the flesh of animals, fish and shell fish, and substances derived from animals, like eggs, milk, and the milk products, cream, butter, and cheese. ”