Richmond Palladium (Daily), Volume 43, Number 105, 14 March 1918 — Page 8

'AGE EIGHT

THE RICHMOND PALLADIUM AND SUN-TELEGRAM, THURSDAY, MARCH 14, 1918

HOW TO TELL WHEN VEGETABLES ARE READY FOR USE ON TABLE

(Continued under No. 13.) Such vegetables as leaf lettuce, kale, spinach, parsley, chard, turnip, mustard, and any other used as a green or salad may be gathered as soon as large enough to pay for the gathering. It is an excellent plan to make a practice of thinning these crops and using the plants removed as greens or for other purposes. Chard must be used while young as it soon passes it best etage. Kale bhould be used while relatively young, as when young it is of much better quality than when allowed to become large. It is a far better plan to make frequent successive plantings of the foliage crops so as to have a supply of tender, succulent greens or salad material continually available. Globe artichokes are ready for use as soon as the bur is formed and must be gathered before the blossoms appear. The bur is the bud of the flower and is used in the same way as turnips or kohl rabi. Jerusalem artichokes are used in the same way as potatoes. They are ready for use in the autumn and may remain in the ground until needed. Asparagus is ready for use as soon as the oung shoots are three or four inches long. If allowed to grow too long the shoots will become tough and woody.

with the hand gives a dull Bound, which is readily recognized after a few trials. Okra should be gathered while the pods are very young and tender and while the seeds are still soft. Onions may be pulled and used as bunch onions when the bulbs are from a quarter to a halt inch in diameter. If for boiled onion3 the bulbs may be any size. Parsnips are not used until late In the autumn when the ground is frozen. Freezing improves their flavor; in fact, it is not considered advisable to use them as a summer vegetable. Size is of small importance, but those from V2 to 2 in ches in diameter are considered best. Peas are ready for picking as soon as the pods are well filled and while the peas are still green, yet before either the peas before hard or the pods whitish or yellowish. Peas should not be gathered when too young, and if too old will be of poor quality. Peppers may be gathered at any time until they begin to turn red. For some purposes they are allowed to ripen, but usually are picked green. Early potatoes may be used at any time during their growth. An old-time rule is to - begin dinner them w hen they have -eached the size of a hen's egg. It is advisable to begin using

rop grows until frost kills the vines but it is permissible to use them quite a while before the end of the growing season. Radishes may be used as soon as large enough. A common practice is to begin thinning them as soon as large enough. They should all be used while young and -nder. Salsify is grown and handled in the same way as parsnips and the same rules may be followed in its use. Summer squashes are ready for use as soon as large enough. They, however, should not be picked when very

small, as when young mey are and of poor quality. As soon as the shell hardens they are too old for table use. Winter squashes should be allowed to grow until the vines die or until frost kills them, but the squashes should be stored before being frosted. Tomatoes should be picked when fully ripe, but should not be allowed to remain on the vines until soft. It is not a good practice to pick them while partly ripe, as the flavor is injured by this practice. Turnips for greens may be used as soon as the foliage is large enough to justify picking: if for the roots, when the roots are from 1 to 2 inches in diameter. When planted as a late summer crop for roots for storage, thev should be allowed to grow until hard freezing occurs. Those from 2 to 3 inches in diameter are best. Larger ones may be used for stock feed.

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The Boys in the Picture Are Gathering the Product of Their Work, and They Ar e Pleased.

Deans (snap) are ready for use as soon as the beau is about half formed. In the stringless varieties the pods may be allowed to remain on the plant a little longer than the other sorts, but in every case they should be gathered while young and tender. Lima beans thould be gathered as soon as the pods are well filled out. but before the pods begin to turn yellow. They

should be gathered while the Deans themselves still have a fresh, green! appearance. After the beans become j white they are past their prime. j Beets should be used while young' and tender. The beets may be thinned as soon as they are two or three inches tall and the ones that are removed can be used in greens. The entire crop sho.ild be used before they are more than 'wo inches in diameter. Successive plantings at intervals of two weeks are advisable so that a supply of tender heets will always be available. Brussels sprouts are ready for use as soon as the heads are well formed and begin to crowd each other. Cabbage is ready for use as soon as the heads are well formed and well balanced in the interior. Chinese cabbage is ready for use as soon as well balanced. Carrots may be used as soon as they reach a size to justify pulling them. Many gardeners follow the practice of thinning the carrots and using those remove ! fs vegetables or in soups. They may be grown as an all-seasoa crop or as a late crop following something else. Size is not important, but very large ones are inclined to be tough and pithy. Cauliflower is ready for use as soon as (lie bleached head; are well fille 1 nut wit!) the masses of gobular material which is allowed to develop would form seed. It is important U.at it bo cut before the heads become old. Celery is ready for use as soon ns it readies a good size a!id is blanched. It may be u.sed green for stews, soups, etc. Collants may be used as soon as the rosette of leaves which forms the head is developed o'id blanched. Sweet coin should not be pulled until the ears are wr.;', filled out. This is about the time tho silk begins o die. Whei, the milk becomes doughy the com is too old for table use. Cucumbers are ready for use whenever large cnoug':. and before they have begun to turn yellow. Eggplants may be used at any time nfter the fruit is large enough to justify picking. It should not be allowed to rerrnin cn the bushes too long or decay will set in. ICndive should be used as soon as blanched. Blanching may be accomplished by tying the leaves together as soon as the plants are well grown. Kohl rabi must be used while tender. This may easily be determined by cutting the thickened stem which constitutes the edible portion. If tough and stringy, it is too old. Muskmelons. Color, size and general appearance serve as guides in telling when they are ready to pick. They should not be allowed to remain on the vines until dead ripe, as they are past their prime when fully ripened. Watermelons. Ripeness is determined by sound, and by the general appearance. A ripe melon when struck

A I, MOST A VOVfi M AX AU.il When ft mnn nwakes In th mornlnR with back eo Pttff lie rati hardly Hoop over, with shoottnK twInK I1ms n1 frromw, dark Hnd puffwd pouches under eyes when hi" movement seem Mowed up find lie lak vim and energy Instead of aylii, "I'm Retting old." he should l on pruard against kidney trouble, li. It. YVhlteliurst. Jt. '. It. 1. NorlolJc. Va writes; "l had been suffering for morn than s year t slnoo tflktii J'oUy Kidney Pills I

them when they have reached this size, digging the supply from day to day as needed, allowing the bulk of the crop to grow until needed or until they mature. Late potatoes should be allowed to grow until the vines die or are killed by frost. Sweet potatoes are of poor quality

! unless allowed to reach materuity.

The simple test is to break one of the potatoes. If drops of water collect on thf broken

FOLKS BACK 1 i Continued From Page One. profits. And they'd come together and decide that it's use fighting to a finish and where will we be? Done for, licked, finished: thousands of dead for nothing all because the people at home hadnt the guts to stick it' out! " And so, all unconsciously, Jimmy

Gerson gave me a message for the folks back home. The words in which I have set it down are not his words, for I cannot remember them I wish I could; they were so much more picturesque. But the sentiment is the same. Thus, as in the old days, he passed my door on his way to high adventure, and I did not call him back. I promised to write to him, and I will write to him once every week. And I hope those letters will be filled with good news news that we soft fellows over here have grown hard, that we know now how soon it will end, and that we can stand it as well as he and his crowd; that we don't mind the taxes, r.or the falling profits, nor the brown bread, nor the solitary lump ir. the coffee; that with all our hearts, all our money, all our strength we are behind him: all the way to the Rhine and over!

Good talkers are plentiful, but good listeners are hard to find.

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Dickinson Trust Company Statement off Condition March 4th, 1918

RESOURCES

Mortgage Loans .... .....:.$ 427,532.02 Loans and Discounts . . . .:.r.i.:.i. . . 729,249.44 Stocks and Bonds 590,779.97 Advances to Estates : 22,458.69 Cash and Due from Banks ....... -.-.i 596,068. 1 5 Lompany s Buildings 100,000.00 $2,466,088.27 LIABILITIES Capital Stock $ 200,000.00 Surplus Fund 125,000.00 Undivided Profits 29,333.08 DEPOSITS 2,111,755.19 $2,466,088.27 We would invite your attention to the Strong Financial Condition of our Company as reflected in the above statement. Especially would we have you note our large cash reserve of more than One-half Million Dollars and to the amount invested in first mortgage real estate loans, the Best and Safest investment to be had. We Invite You to Safe-guard Your Funds by Depositing Them in This Strong Bank Dickinson Trust ompany The Oldest, Largest and Strongest Trust Company in Eastern Indiana.

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