Evening Republican, Volume 21, Number 141, Rensselaer, Jasper County, 22 June 1918 — RAISE GARDEN STUFF [ARTICLE]

RAISE GARDEN STUFF

Red Cross Establishes Truck Farms in France. Supplies Recreation and Employment to Convalescents and Increases Food Supply. Paris.—With a view to supplying recreation and employment to convalescents, and incidentally Increasing the food supply, the American Bed Cross has established ten truck farms in connection with base hospitals In France where, under trained supervision, the convalescents are raising; vegetables for consumption In the;hospitals. The number of farms will be Increased during the year, the American Bed Cross supplying seed, implements and trained supervision, as well as money for operating expenses. At one place, where there are three haap. •xjspitals together, a farm of 100 teres la now under cultivation, though

the average farm is about eight acres. Two of the larger farms are equipped with tractors. For the most part, however, the work Is hand labor, that the convalescents may profit to the utmost from the outdoor exercise. Owing to climate conditions gardening is an all-the-year-round occupation in France and Is carried on In a most Intensive way, with every Inch of ground under cultivation and rows between rows, as, for instance, cabbages between rows of potatoes. When plants are removed In the morning the ground is worked over during the day and by night the soil is again at work on freshly sown seed. No charge is made the hospitals for the produce, but accounts are kept and it is expected to show that the farms more than pay for the cost of operation. Through these gardens many French Pollus will have their first taste of the great American delicacy, “corn on the cob.” A greater use of a variety of vegetables is made In France than in America and the Bed Cross is supplying seed for beans, beets, cabbage, cauliflower, brussels sprouts, carrots, celery, Swiss chard, chicory, corn, cu-

cumbers, leeks, lettuce, melons, mache salad, onions, parsley, peas, potatoes, parsnips, pumpkins, radishes, spinach, squash, tomatoes, turnips, cress, fennel and sorrel. A large amount of the last is used both as a boiled vegetable and in making soup. v