“Our vegetable plant and seed sales are double over last year,” says Alan Hirt, owner of Hirt’s Gardens in Granger Township, sounding like he barely can believe it himself. “I have never seen a demand for vegetable plants and seeds like this, and we aren’t even at peak gardening season. I’ve had to build two new greenhouses this year specifically for the increased demand for vegetables.”<<<
Wonderful news, it gives me hope for the future.
http://www.archive.org/stream/warbread00taylrich/warbread00taylrich_djvu.txt
War Bread 1918
[I had several snippets all ready to post, about the shortages of wheat and flour for bread and other grains that could be swapped for wheat, and my computer crashed......so will now suggest that you go and read the report and settle for the snippet below.
I had not thought of making flour out of Alfalfa, but it has been done, straw also is used and lots of other ‘things’.
Alfalfa is the best we could buy for our animals and it also has medicinal uses.
granny]
http://www.archive.org/stream/warbread00taylrich/warbread00taylrich_djvu.txt
[85]
It has been the experience in the
European countries that breads pre-
WAR BREAD 85
pared from higher extraction flours do
not agree with many individuals.
This holds as true of breads made
from the 85 per cent, extraction as
from the 93 per cent, extraction.
Many children and adults fail to di-
gest these breads. The result is dis-
comfort and often colic, gaseous fer-
mentation, and resultant disturbances
of intestinal functions. It is not
merely the result of increased rough-
age in the diet. Graham breads made
of flour produced by adding bran to
standard flour do not disagree with
people in this country in the way that
the 85 per cent, extraction breads of
Europe disagree with people there.
The disagreement lies apparently less
in the bran fraction than in the germ
fraction, or in the resultant changes
in the bread that the germ fraction in-
troduces. The disturbances are usu-
ally not serious, except in children,
86 WAR BREAD
but they accentuate the dissatisfaction
with the breads. If a bread does not
look like good bread, keep like good
bread or taste like good bread, and in
addition does not agree as does good
bread, the sentiment of the people
turns against it, and higher extrac-
tion can be justifiable only on the
ground of dire necessity. It is the
experience of the nations at war in
Europe that they would abandon
higher extraction and return to mixed
flours prepared from standard flour,
provided this were possible. Breads
made in England of standard Amer-
ican flour diluted with an admixing
flour are much better than straight
breads of 85 per cent, extraction
flour. The Victory Bread of the
United States is so superior to the war-
bread of the Allies and of the enemies
as to be past comparison. Not only
is the quality of Victory Bread ex-
WAR BREAD 87
cellent, but it contains more calories
to the pound than straight wheat bread.
One plea in favour of whole wheat
flour frequently advanced is that it
contains vitamines and mineral mat-
ters that are not contained in standard
flour. This is true. There are no
studies to indicate the richness of the
middle or germ fraction in vitamine
and mineral matters. One might in-
fer that the vitamine is contained in
the germ fraction and that the mineral
matters are contained largely in the
bran fraction, but this is an inference
and not a statement of analysis or ex-
periment. When the diet lacks min-
erals, roughage and vitamines, then
the use of whole grains is necessary.
But, it is precisely in war-time that
this is not likely to occur. In the diet
of the nations at war there is a pro-
fusion of vegetables, more than in
peace-time, that contain minerals.
88 WAR BREAD
roughage and vitamines freely. Go
where one will, in the United King-
dom, France, Germany, Switzerland
or Holland, one finds the diet of the
people today rougher, coarser, and
containing more vegetables and less
concentrated foodstuffs than in peace-
time. As a people adapt themselves
more and more to the exigencies of
war-time stress, they turn to coarser
plants, the diet becomes more vege-
tarian. With our war gardens of last
year our people consumed vegetables
in excess of previous custom and that
will be the case again this year.
Vitamines and mineral matters are not
contained in the covering of the grains
in a particular or exclusive manner.
All fruits and vegetables contain
water-soluble vitamines. Milk and
beef and leaf vegetables are rich in
fat-soluble vitamines, in which the
grains are poor. We must develop
WAR BREAD 89
the use of dairy products in order to
conserve the invaluable fat-soluble
vitamines which the grains cannot give
us. Under these circumstances, the
plea for whole-wheat flour in the
American diet today fails of justifica-
tion from this point of view. People
should be allowed to select their
roughage, whether in the form of
fruits or vegetables or in the form of
whole grains. They should be al-
lowed to select their mineral salts and
vitamines in the same manner, and
both are freely available. The legal
distinction between food conservation
and health propaganda must be kept
in mind. It is argued in favour of
whole wheat flour that its use might
relieve or prevent constipation, rick-
ets, scurvy, anaemia, and pellagra.
But the function of a food administra-
tion is to secure and conserve food,
not treat pre-existing diseases in a
90 WAR BREAD
compulsory manner, applied to the
majority who are not afflicted as well
as to the minority who may be dis-
eased but still possess the right to
select their treatment. In each coun-
try at war diet fads are being pushed
at the food administrations, who must
confine themselves to the specific func-
tions defined by legislative authoriza-
tion.
Nutrient units are to be gained, as
a war-time proposition in Europe, in
flours of whole wheat. It is possible
that we could extract our grain some-
what higher, 78-80 per cent., without
loss of flour through decomposition.
But the idea of milling all our wheat
as whole-wheat flour cannot be com-
mended from any point of view, as a
war-time proposition applied to the
American people. There is an abun-
dant production of whole wheat flour
for those who desire it. Mixed-flour
WAR BREAD 91
breads and the use of supplementary
cereals in substitution of bread repre-
sent for the average American the best
solution of the problem of stretching
our scanty supplies of wheat.
When a people possesses very
limited supplies of bread grains, it
may find itself driven to stretchings
that are largely or wholely dimen-
sional and not nutritive. That has
been the situation of the German peo-
ple several times during the past two
years. Very short of wheat, rye and
barley, and having no oats, corn, rice
or other cereals that could be sub-
stituted, certain classes in Germany
have fallen back upon such diluents
as birch buds, straw, clover hay and
wood pulp. The birch buds and
clover hay offer a limited amount of
nutrients to the human digestion, the
straw and wood offers none, as care-
ful tests in Germany have demon-
92 WAR BREAD
strated. Nevertheless cellulose bread,
as it has been termed, is still recom-
mended, since it enlarges the size of
the loaf and acts as filling for the di-
gestive tract. Alfalfa flour mixed
with wheat flour makes a good bread ;
it is indeed an open question whether,
from the standpoint of constituents,
flour of ordinary flour plus alfalfa
would not be esteemed superior to
whole wheat flour. Feeds can of
course be used as foods; but with our
supplies of oats, barley, rice and corn,
to say nothing of white and sweet
potato and peanut, we are driven to
no such alternative, even should our
supplies of wheat and rye unhappily
continue low through another year.
Whatever the state of our stocks of
wheat, our stock of courage must re-
main high.
WASTE IN WHEAT
THERE is a considerable waste in
bread-grains, although it is not
capable of accurate measurement,
both in the industrial use of flour and
in subsistence. There is a consider-
able feeding of wheat to poultry and
other domesticated animals, and it is
not all screenings by any manner of
means. Wheat flour is used in cer-
tain textile processes, in pastes, in
foundries and in a variety of minor
industrial operations. The wheat
flour thus used is supposed to be made
of wheat of low grade, or flour con-
demned for purposes of human food.
As a matter of fact, a considerable
amount of straight flour has been de-
voted to these ends.
93
[continued]
Bread containing alfalfa - Patent 4028469
61.3% flour 30.7% buttermilk. 5.1% alfalfa. 1.3% salt. 1.3% baking powder, and. 0.3% baking soda. 9. The composition of claim 1 further containing honey. ...
www.freepatentsonline.com/4028469.html - Similar pages
by D Kritchevsky - 1977 - Related articles
Protein hydrolyzates from soy grits and dehydrated alfalfa flour
dehydrated alfalfa flour. The results obtained are compared with those from beef extract. ... well as in the confectionary and baking industries. ...
pubs.acs.org/doi/abs/10.1021/jf00064a029 - Similar pages
by H Dzanic - 1985 - Cited by 2 - Related articles
Alfalfa Farming in America - Google Books Result
by Joseph Elwyn Wing - 1909 - Alfalfa - 478 pages
Cakes of all kinds are made of alfalfa flour, the recipes being similar to those ... it goes into the baking pans. In making bread, yeast is used in ...
books.google.com/books?id=JddBAAAAIAAJ...
ROXIE’S FREE INTERNET RECIPES « MY NAME IS ROXIE
Mix flour and baking soda. Add remaining ingredients. ... alfalfa leaves. Add rice and oil. Combine well. Add 1/4 cup water and mix well. ...
mynameisroxie.com/roxies-recipes/roxies-free-internet-recipes/ - 27k - Cached - Similar pages
#
Alfalfa: It isn’t just for horses any more! | Plants
Medicinal Uses of Alfalfa Alfalfa eliminates retained water, relieves urinary and bowel problems, and helps in treating those recovering from narcotic and ...
www.gardenguides.com/plants/info/herbs/alfalfa.asp - 28k - Cached - Similar pages
#
MedlinePlus Herbs and Supplements: Alfalfa (Medicago sativa L.)
Jan 30, 2009 ... Alfalfa is a legume that has a long history of dietary and medicinal uses. A small number of animal and preliminary human studies report ...
www.nlm.nih.gov/medlineplus/druginfo/natural/patient-alfalfa.html - 35k - Cached - Similar pages
#
What are the medicinal uses of Alfalfa? - Blurtit
Alfalfa is a significant medicinal plant cultivated even in the ancient times. It belongs to the Legume family. It grows about 2-3fts.
www.blurtit.com/q175808.html - 49k - Cached - Similar pages
#
Alfalfa Information and Alfalfa Medicinal Uses
Alfalfa bulk herbs and herbal teas, alfalfa information and medicinal uses. Order your bulk alfalfa from Monterey Bay Spice Co.
www.herbco.com/p-393-alfalfa-leaf-cs.aspx - 18k - Cached - Similar pages
#
Information on the herb alfalfa.
Homeopaths and herbalists use alfalfa to treat anemia, ... A medical practitioners advice should be sought before eating massive alfalfa, in cases of anemia ...
www.ageless.co.za/herb-alfalfa.htm - 31k - Cached - Similar pages
[She says these are dog biscuits, if so, I will eat with the dogs.]
http://mynameisroxie.com/roxies-recipes/roxies-free-internet-recipes/
Some of the recipes listed below are only for “special” occasions and shouldn’t be given to your pooch on a regular basis —they could end up losing all of their teeth and become quite “beefy”. Since I’m not allowed to eat any “home” cooking or baked goods —I’m pretty bitter.
Also, these recipes should be used with caution - use common sense. You know your own dog. If you like baking homemade treats for your dog — I would give him/her these treats in very tiny portions gradually to see if him/her can tolerate ingredients that are “foreign” to him/her. Although peanut butter, walnuts,sesame seeds,pecans,etc aren’t listed as food groups that are poisonous for your dog –I would consult your vet first before giving your dog any of these treats. I have such a sensitive “constitution” I have a hard time digesting almost everything. So please be careful.
Watch Stanley Coren prepare homemade dog food, bake dog biscuits and discuss nutrition(videos)
Barley Beef Biscuits
1/2 cup extra virgin olive oil
1 tablespoon garlic granules
4 tablespoons parsley 2 cups beef broth
2 cups barley flour
3-4 cups rye flour Directions:
Preheat oven to 350 ° F (180 ° C).
In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), garlic and parsley. Heat the beef broth (it’s best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm — or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.
Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.
Makes several dozen small treats that keep and freeze well
Beefy Dog Biscuits
2 1/2 cups whole wheat flour
1/2 cup dry milk — powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon brown sugar
6 tablespoons beef fat1 egg — beaten
1/2 cup ice water
1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry
milk, salt, garlic powder and sugar. Cut in meat drippings until mixture
resembles corn meal. Mix in egg. Add enough water so that mixture
forms a ball. Using your fingers, pat out dough onto cookie sheet to
half inch thick. Cut with cookie cutter or knife and remove scraps.
Scraps can be formed again and baked.
2. Bake 25-30 minutes. Remove from tray and cool on rack.
SESAME AND WALNUT COOKIES
1 3/4 cups plain flour
2 tsp toasted wheat germ
1/2 cup brown sugar
1/4 cup sesame seeds
rind of 1 lemon
12 tsp butter or margarine
1/2 cup ground walnuts
1/2 tsp vanilla extract Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.
Peanut Butter Carrot Cake
Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.
* 1 cup flour
* 1 tsp baking soda
* 1/4 cup peanut butter
* 1/4 cup vegetable oil
* 1 cup shredded carrots
* 1 tsp. vanilla
* 1/3 cup honey
* 1 egg
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8 round cake pan and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.
Carob Chip Bundt Cake
This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you’re having a bigger party.
* 1 cup whole wheat flour
* 1 teaspoon baking soda
* 1/4 cup peanut butter
* 1/4 cup butter, melted
* 1/3 cup honey (optional)
* 1 egg
* 1/2 cup carob chips (carob is a chocolate substitute)*
Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350 for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.
Jerky Cake for Pups
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 cup margarine
* 1/2 cup corn oil
* 1 jar strained beef baby food
* 4 eggs
* 2-3 strips of beef jerky
Preheat oven to 325 . Grease and flour an 8×5x3 inch loaf pan. Cream butter until smooth.
Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.
Cheesy Dog Biscuits
1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine — corn oil
1 clove garlic — crushed
1 pinch salt
1/4 cup Milk — or as needed
Grate the cheese into a bowl and let stand until it reaches room
temperature. Cream the cheese with the softened margarine, garlic,
salt and flour. Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at
375 degrees for 15 minutes or until slightly brown, and firm.
Makes 2 to 3 dozen, depending on size.
Alfalfa Hearts
2 cups whole wheat flour
1/2 cup soy flour
1 teaspoon bone meal — optional
2 tablespoons nutritional yeast
1 tablespoon lecithin — optional
1/2 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons alfalfa sprouts — chopped
1 cup brown rice — cooked
3 tablespoons canola oil
1/2 cup water
Combine flours, bone meal, yeast, lecithin, salt, garlic powder and
alfalfa leaves. Add rice and oil. Combine well. Add 1/4 cup water and
mix well. Dough should be very easy to handle, not crumbly. Add more
water if needed to achieve proper consistency.
Lightly flour board or counter and roll out dough to 1/4 inch thickness.
Cut with 2 1/2 inch cutter. Bake at 350 degrees for 25 minutes.
Makes 3 dozen.
Apple Dog Treat
2 cups whole wheat flour
1/2 cup unbleached flour
1/2 cup cornmeal1 apple — chopped or grated1 egg — beaten
1/3 cup vegetable oil
1 tablespoon brown sugar, packed
3/8 cup water
Preheat oven to 350 degrees. Spray cookie sheet with vegetable oil
spray. Lightly dust work surface with flour. Blend flours and cornmeal
m large mixing bowl. Add apple, egg, oil, brown sugar and water; mix
until well blended.
On floured surface, roll dough out to 7/8-inch thickness. Cut with
cookie cutters of desired shape and size. Place treats on prepared
sheet.
Bake in preheated oven 35 to 40 minutes. Turn off oven. Leave door
closed 1 hour to crisp treats. Remove treats from oven.
Store baked treats in airtight container or plastic bag and place in
refrigerator or freezer.
MAKES 2 to 2 1/2 dozen
Apple Cinnamon Doggie Biscuits
1 package apple, dried
1 teaspoon Cinnamon — (I usually just shake some in)
1 Tablespoon parsley, freeze-dried
1 Tablespoon Garlic Powder
1 cup ice water
1/2 cup Corn Oil
5 cups flour
1/2 cup powdered milk
2 large eggs
1 tablespoon corn oil
Put the apples in a food processor so that pieces are small. Combine in
a bowl all of the ingredients — can add oil or water if dough is too dry.
Using a rolling pin roll out dough to about 3/16 thick (can make
thinner or thicker). Using a cookie cutter — cut into shapes — place on
cookie sheets. Bake at 350 degrees for approx 20 -25 minutes (until
golden).
NOTE: if you substitute corn meal just subtract about 3/4 cup from
flour and add Corn meal
Apple Crunch Pupcakes
2 3/4 cups water
1/4 cup unsweetened applesauce
2 tablespoons honey
1 medium egg
1/8 teaspoon vanilla extract
4 cups whole wheat flour
1 cup apple, dried
1 tablespoon baking powder
Preheat oven to 350 degrees. In a small bowl, mix together water,
applesauce, honey, egg, and vanilla. In a large bowl, combine flour,
apple chips, and baking powder. Add liquid ingredients to dry
ingredients and mix until very well blended. Pour into greased muffin
pans, Bake 1 1/4 hours, or until a toothpick inserted in the center
comes out dry. Store in a sealed container.
Makes 12 to 14 pupcakes
1 Comment
1 response so far
*
My Name Is Roxie’s Recipes // October 15, 2008 at 3:23 pm
[...] RECIPES -These (dog) recipes are a collection that Mawm found on the internet (see Roxie’s Free Internet Recipes) - (unfortunately Mawther doesn’t cook or bake for me). Also includes what foods your dog [...]
http://edis.ifas.ufl.edu/CH196
Medicinal Use of Citrus1
J.J. Ferguson2
Introduction
The herbal and medicinal value of plants appears in all early records of human activity, from the Chinese 5000 years ago, to the herbalists, apothecaries, pharmacists, and physicians of all succeeding generations, to modern use of herbs, their extracts, and synthetic products to treat minor ailments and diseases today. It is not surprising that the taxonomic family to which citrus belongs, the Rutaceae, which includes approximately 160 genera and 1,700 species, has been used in herbal medicine.
Herbs are usually defined as garden plants used secondarily in cooking for flavoring, seasoning, and garnishes for food. Herbs and herbal products have also been used medicinally for curative, preventive, remedial, and therapeutic purposes, as foods and as dietary supplements. The distinctions between herbal use and medicinal use overlap and have become blurred and therefore have to be interpreted within context.
Ethnobotany Research
During the 1990s, university and corporate researchers from developed countries have been combing the world for herbal medicines and crops that could be a significant source of new pharmaceuticals. In some cases, they have been accused of pirating age-old herbal remedies from native cultures. Court cases have resulted and in some cases, patents have been revoked. From this renewed interest in herbal use of plants, the new academic discipline of ethnobotany has emerged. Ethnobotany can be generally defined as the study of how people of a particular culture and region make use of indigenous or native plants.
Using an ethnobotanical approach for her Master of Science thesis at the University of Florida, Alexandra Paul collected 1,100 medicinal uses of citrus and related species from ninety-one countries and cultural groups. Her theory was that citrus and related plants that appeared in many cultural groups were more likely to have biological activity and related uses than plants that appeared in fewer cultural groups. In other words, she used a statistical approach to demonstrate that a number of citrus species were used for similar purposes in different locations and by different cultural groups. She relied on observational reports as well as published biochemical, medical, and pharmacological research to establish and suggest that specific citrus species do, in fact, have specific medicinal uses. She also provided voluminous tables listing medicinal uses according to disease/use category, medicinal use, use location, and pharmacological/research summaries with supporting references.
She reported that the seven following disease categories had a statistically significant number of areas for reported uses: diseases of the blood and blood-forming organs; diseases of the musculoskeletal system and connective tissue; diseases of the respiratory system; diseases of the endocrine systems; nutritional, metabolic diseases and immunity disorders; infectious and parasitic diseases; injury and poisoning; symptoms, signs, and ill-defined conditions.
Recent research has focused on the biological activity of compounds found in citrus species, including compounds called flavanoids, carotenoids and limonoids, especially in terms of their effects on citrus palatability and anti-cancer activity.
Citrus flavonoids have potential antioxidant (prevents aging), anti-cancer, antiviral, anti-inflammatory activities, effects on capillarity, and cholesterol-lowering ability. The principal carotenoids in pink grapefruit are lycopene and beta-carotene. Lycopene-containing fruits and vegetables have been shown to contribute to a significant reduction in prostate and mammary cancer risk.
Recent studies have further shown that limonoids inhibit the development of cancer in laboratory animals and in human breast cancer cells as well as reducing cholesterol. Researchers have also suggested that, if ingested, limonoids may not be absorbed in the large intestine, and therefore could be distributed throughout the body, with beneficial effects. Since some limonoid compounds, called liminoid glycosides, are stable at high temperatures, new products incorporating these compounds could include juices, cosmetics, gums, breads, and cookies. Since mixed limonoid glucosides can be isolated in large quantities from citrus molasses, seeds, and other by-products from citrus processing plants, a supply of these compounds is readily available. Of possible interest to grapefruit growers, the concentration of these compounds varies with cultivar, harvest time, and plant tissue.
In citrus species, limonoids are produced in leaves and transported to fruit and seeds, with limonoid concentration highest in the earliest stages of growth of leaves and fruit and highest in seeds during fruit growth and maturation. In leaves and fruit, total limonoid content increases during growth and maturation and decreases after maturation. In contrast, limonoid concentration does not decrease in seeds after fruit maturity, indicating that seeds act as storage tissues for these compounds. Interestingly, grapefruit seeds have a higher limonoid concentration on a weight basis than orange and lemon seeds. Ironically, seedy white grapefruit cultivars like ‘Duncan’, that have been pushed out in favor of seedless pink and red grapefruit, may have greater medicinal value because of high limonoid glycosides in seeds than seedless pink and red cultivars.
Another interesting note is that concentrations of all three classes of compounds (flavonones, carotenoids, and limonoids) vary with the fruit of different grapefruit cultivar and harvest time, with pink and red cultivars generally having greater concentrations than white cultivars earlier in the season. In one report, the highest concentration of flavonoids was found in ‘Thompson’ grapefruit followed by ‘Rio Red’. But the levels of other compounds like lycopene, a carotenoid, were highest in ‘Rio Red’ and ‘Star Ruby’ grapefruit during early harvest stages (August to October), declining in middle (November to January), and late season (February to June). However, carotene levels were higher at late season in both cultivars. If medicinal use of these compounds increases, grapefruit growers may manage some of their groves more to maximize production of these biologically active compounds rather than for boxes of mature fruit per acre.
This review was supported by the Florida Department of Citrus.
Selected References
*
Berhow, M.A., S. Hasegawa, and G.D. Manners (eds.). 2000. Citrus Limonoids: Functional Chemicals in Agriculture and Foods. American Chemical Society, Washington, D.C.
*
Paul, A. And P.A. Cox. 1995. An Ethnobotanical Survey of Uses for Citrus Aurantium (Rutaceae) in Haiti. Economic Botany 49:249-256.
*
Paul, A. 2000. The Medicinal Use of Citrus. M.S. Thesis. Botany Dept. Univ. Fla., Gainesville.
*
Waterman, P.G., and M.F. Grundon (eds.). 1983. Chemistry and Chemical Taxonomy of the Rutales. Academic Press, London.
Footnotes
1.
This document is HS892, one of a series of the Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: October, 2002. Please visit the EDIS Web site at http://edis.ifas.ufl.edu.
2.
J.J. Ferguson, professor, Horticultural Sciences Department, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.
http://edis.ifas.ufl.edu/document_uw152
* family)
50 Common Native Plants Important In Florida’s Ethnobotanical History1
Ginger M. Allen, Michael D. Bond, and Martin B. Main2
Introduction
Ethnobotany was probably first coined as a term in 1895 by one of Florida’s early botanists, John Harshberger, and describes the study of the interaction between people, plants, and culture (Harshberger 1895). There are many components to ethnobotany, including food, fibre, medicine, shelter, fishing and hunting, religion, mythology, magic, and others.
In this document we provide an introduction to ethnobotany in Florida and brief insight into the historical importance of some of Florida’s plants to humans. We hope this document inspires readers to further investigate their region’s ethnobotanical history. This information is not intended as a guide to using plants for medicinal or other purposes. Readers are warned that some of the most potent poisons known are derived directly from plants and that alleged ethnobotanical uses may be based on unsubstantiated information. Further, the use of plants for medicinal or other purposes may not be safe without proper preparation or dosage, and potential allergic reactions or illness caused by interactions with prescribed medications cannot be predicted. Note: these warnings should be provided as part of any educational program.
Additionally, we provide a non-technical catalog of 50 common plants that have played an important role in Florida’s ethnobotanical history (Table 3). Plants included on the list are considered native or naturalized, are easy to locate and identify, and have interesting histories that lend themselves to teaching others about practical implications of Florida’s plant communities. Plant names and status follow descriptions by Missouri Botanical Gardens, Wunderlin et al. (2000), and the Florida Native Plant Society.
Continues, this is an excellent report....
http://edis.ifas.ufl.edu/document_fr144
Farming in the Forests of Florida1
Brian Becker and Sarah Workman 2
Forest settings can provide an ideal location for cultivating many valued plants which prefer shaded conditions. There are many nontimber forest products including animals and shade tolerant plants which can be intentionally promoted by specific management practices. When considering alternatives for forested land several elements need to be investigated to identify how feasible forest farming will be given the available resources, site characteristics and plans for the land. Ideal forest crops have a relatively high value and are capable of producing profitable volume over the preferred time frame. This fact sheet presents some examples of forest farming appropriate for Florida’s forests. This is just a start however; the possibilities of forest farming are limited only by your imagination.
What is Forest Farming?
Forest farming can be defined as cultivation of plants under a forest canopy (as opposed to wildcrafting, the practice of collecting wild plants and products from a forest). Forest farmers can manage different layers in the forest structure to increase sustainable harvests of forest products from natural forests or plantations. The canopy provides timber, nuts and fruits like pecans and persimmons; the middle layer may be full of mayhaw, vines, palmettos, berries or ornamentals; and the forest floor can be cultivated for medicinal and culinary herbs, roots, mushrooms and landscaping or florist products like flowers and ferns. The multilayered structure of a farmed forest improves wildlife habitat and may increase the aesthetic and recreational value of the property.
Nuts, Fruits, Berries and Gourmet Crops
Nuts and Fruits: Many tree and shrub species native to Florida and the southeastern United States produce valuable nuts and fruits. For example, naturally-growing pecans (Carya illinoensis), pignut hickory (C. glabra), mockernut hickory (C. tomentosa) and black walnuts (Juglans nigra) can be found in our forests. Shade tolerant crops like wildflowers, floral greenery or native fruit trees can also be grown in pecan orchards, providing additional benefits to farmers. The American persimmon (Diospyros virginiana) grows in north and central Florida sandhills, hammocks, bottomlands and old fields. The numerous varieties of oriental persimmons (D. kaki) are better suited for production and can be grafted onto the rootstock of our naturally occurring persimmon. While the pawpaw (Asimina triloba) will produce well in sunlight, the seedlings require shade for their first couple of years and mature wild pawpaw trees can be found under forest canopies. Likewise, mayhaws (Crataegus aestivalis, C. opaca, and C. rufula), which do well on drier soils with more sun, are naturally found on wet, shady sites.
Berries: Blueberries require acidic, organic soils and grow well under pine canopies. Rabbiteye blueberries (Vaccinium ashei) are typically grown in north Florida, and southern highbush (V. corymbosum and V. darrowi hybrid) blueberries are grown south of Ocala. A number of other blueberry and huckleberry species also grow well under pine stands, especially with periodic prescribed burning. Florida producers can capitalize on early season prices by putting their blueberries on the market over a month before the rest of the nation, and U-pick operations are popular near urban areas. Deciduous fruit and nut-bearing species typically require a period of winter dormancy to bear. Check on the chilling requirements for the particular cultivar or species to see what is suitable for your area.
Mushrooms: Farmer to chef markets can be developed for herbs, mushrooms and specialty vegetables grown in managed forest settings. Mushroom production under shade can add value to scrap wood and provide additional income for producers. Native edible mushrooms such as chanterelles (Cantharellus spp.) and morels (Morchella spp.) have long been collected. Exotics such as maitake (Grifola frondosa), shiitake (Lentinus edodes) and various oyster mushrooms (Pleurotus spp.) are increasingly cultivated for popular markets. Small forest patches can be cleared for mushrooms like morels that prefer to grow on forest floor litter. Small hardwood logs, less then 15 cm (6 inches) in diameter, from thinning operations are ideal for the family-business scale production of shiitake and other gourmet mushrooms. In south Florida, innovative producers are growing the medicinal rishi mushroom (Gandoderma lucida) on melaleuca (Melaleuca quinquenervia) logs and oyster and other edible mushrooms on sawmill waste. Fungal spores, called spawn, required to start production of edible mushrooms are available from seed catalogues and the World Wide Web. Developing markets is a challenge, though producers who are flexible and can meet seasonal production and labor demands have retained steady markets and in some cases, have developed year round enterprises.
Selected Sources for Nuts, Fruits, Berries and Mushrooms:
Ames, G., 2001. Persimmon Production. Appropriate Technology Transfer for Rural Areas. http://www.attra.org/attra-pub/persimmon.html. Web site accessed August 26, 2002.
Arnold C.E. and T.E. Crocker, 1998. Pecan Production in Florida. Circular 280-D. University of Florida Cooperative Extension Service. http://edis.ifas.ufl.edu/BODY_CV200. Web site accessed August 26, 2002.
Blueberry Information Links, http://www.citygardening.net/blueberryinfo/. Web site accessed on August 25, 2002.
Crocker, T.E. and J.G. Williamson, 2000. Deciduous Fruit for North Florida. Circular 611. University of Florida Cooperative Extension Service. http://edis.ifas.ufl.edu/BODY_MG211. Web site accessed October 3, 2002.
Davies, F.S., 1994. Pruning Blueberries in Florida. Fact Sheet HS 77. University of Florida Cooperative Extension Service. http://edis.ifas.ufl.edu/BODY_MG334. Web site accessed August 26, 2002.
Diver, S. and G. Ames, 2000. Sustainable Pecan Production. Appropriate Technology Transfer for Rural Areas. http://www.attra.org/attra-pub/pecan.html. Web site accessed August 26, 2002.
Hill, D.B.,1999. Farming Exotic Mushrooms in the Forest. Agroforestry Notes #13. USDA Forest Service, USDA Natural Resources Conservation Service. http://www.unl.edu/nac/afnotes.html. Web site accessed September 18, 2002.
Miller, E.P. and T.E. Crocker, 1994. Oriental Persimmons in Florida. SP 101. University of Florida Cooperative Extension Service. http://edis.ifas.ufl.edu/BODY_MG242. Web site accessed August 26, 2002.
Payne, J.A. and G.W. Krewer, 1990. Mayhaw: A new fruit crop for the south. Pp. 317-321. In: J. Janick and J.E. Simon (eds.), Advances in New Crops. Timber Press, Portland, OR. http://www.hort.purdue.edu/newcrop/proceedings1990/v1-317.html. Web site accessed August 28, 2002.
Pomper, K., 2002. Pawpaw Information Web Site. Kentucky State Universities Pawpaw Research. http://www.pawpaw.kysu.edu. Web site accessed August 28, 2002.
The Florida Mushroom, http://www.flmushroom.com. Web site accessed August 26, 2002.
The Mushroom Council, http://www.mushroomcouncil.com. Web site accessed August 26, 2002.
Williamson, J. and P. Lyrene, 1997. Florida’s Commercial Blueberry Industry. Fact Sheet HS 742. University of Florida Cooperative Extension Service. http://edis.ifas.ufl.edu/BODY_AC031. Web site accessed August 27, 2002.
Medicinal Plants and other Botanicals
Many shade tolerant medicinal plants grow naturally or were historically cultivated in the forestlands of north-central Florida and the southeast Coastal Plain (See Table). The growing demand for herbal supplements and natural products has led to over-harvesting and decline in natural populations of many species. Cultivation under forest canopies in wild-simulated conditions can produce the supplies needed for these markets as well as maintain the valuable and unique characteristics of the medicinal plants while ensuring the survival of the species.
Saw palmetto: There is a strong demand for saw palmetto (Serenoa repens) berries for the treatment of enlarged prostate condition in men. Berry fruiting is related to the length of time since the last fire. In north-central Florida, saw palmetto requires up to four years to regenerate enough energy to begin producing berries again. By early summer healthy plants can produce as many as 500 berries that can be collected from September to October when they ripen and turn black. The berries should then be cleaned and dried in the sun or in a dryer. Besides our medicinal usage, palmetto berries are an important food source for wildlife such as black bears, white-tailed deer, grey foxes, raccoons, opossums and wild turkey. Additionally, the thickets provide nesting and cover for many species. The endangered Florida panther and the Florida Grasshopper Sparrow prefer palmetto thickets for nesting. The flowers are insect pollinated and are an excellent nectar source for honey bees. With increasing urbanization, saw palmetto has become a popular drought tolerant, though extremely flammable, landscaping plant.
Consider contacting buyers before beginning production of medicinal plants since many plants must be processed fresh. In addition to appropriate harvesting and processing information, buyers may be able to provide valuable propagation and cultivation techniques. People interested in the production of medicinal plants should be aware that the industry is characterized by fluctuating prices which follow supply and demand. The supply and demand of botanicals is in turn, heavily influenced by the publication of scientific research and reports on specific plants and current trends in alternative medicine and natural products.
Selected Sources for Botanicals:
Christensen, B.V., 1946. Collection and cultivation of medicinal plants of Florida. Micanopy Publishing Co., Micanopy.
Florida Plants Online, http://www.floridaplants.com. Web site accessed November 25, 2002.
Foster, S. and J.A. Duke, 2000. A field guide to medicinal plants and herbs: eastern and central North America. Peterson Field Guide. Houghton-Mifflin Co., Boston.
The Saw Palmetto Harvesting Company, http://www.sawpalmetto.com. Web site accessed August 26, 2002.
Tanner, G.W., Mullahey, J.J., and D. Maehr, 1996. Saw-palmetto: an ecologically and economically important native palm. Circular WEC-109, University of Florida Cooperative Extension Services. http://edis.ifas.ufl.edu/BODY_UW110. Web site accessed September 18, 2002.
Ornamentals, Cut Flowers & Other Greenery
Other examples of forest farming include ferns or other ornamentals grown under shade. Greenery products gathered and produced from forests are sold for floral and holiday markets. Tips clipped from lower limbs of conifer trees serve as raw material for loose greenery, garlands, centerpieces and wreaths or swags. Early in the 20th century, a fern growers association developed in central Florida to supply asparagus fern (Asparagus setaceus) to stores in the northeastern U.S. This cut foliage industry grew as a contract grower-brokerage business and evolved with changing modes of transportation and markets promoting leatherleaf (Rumohra adiantiformis) and asparagus fern. The association continues today with an expanding offering of floral greens and live plants, including ferns grown under shade or planted in native oak forests. Grapevines, willows, crooked wood, variegated and green ivy, spanish moss, palmetto fronds and even kudzu vines have value in these markets. Additionally, Florida and subtropical coastal areas of the southeast U.S. offer many unique native plants such as our palms, blazing stars (Liatris spp.), haws (Viburnum spp.), hollies (Ilex spp.), Florida and star anises (Ilicium spp.), beautybush (Callicarpa americana) and wild poinsettia (Poinsettia cyathophora), which can be grown for ornamental landscaping, cut flowers and seed.
Selected Sources for Ornamentals, Cut Flowers & Greenery:
Evans, M.R., 1993. Producing Blazing Star (Liatris) for Cut Flowers. Circular ENH-111. University of Florida Cooperative Extension Service. http://edis.ifas.ufl.edu/BODY_CN006. Web site accessed November 25, 2002.
Florida Fern Growers Association Website, http://www.fl-ag.com/ferns. Web site accessed October 10, 2002.
Hamilton, D.F. and J.T. Midcap, 1987. Propagation of Woody Ornamentals by Grafting and Budding. Circular 416. University of Florida Cooperative Extension Service. http://edis.ifas.ufl.edu/EP031. Web site accessed November 27, 2002.
Hamilton, D.F. and J.T. Midcap, 1998. Seed Propagation of Woody Ornamentals. Circular 414. University of Florida Cooperative Extension Service. http://edis.ifas.ufl.edu/EP029. Web site accessed November 27, 2002.
Hamilton, D.F. and J.T. Midcap, 1999. Propagation of Woody Ornamentals by Cuttings. Circular 415. University of Florida Cooperative Extension Service. http://edis.ifas.ufl.edu/EP030. Web site accessed November 27, 2002.
Specialty Cut Flowers Web site, http://hort.ifas.ufl.edu/floriculture/specialty_cut.htm. University of Florida, Commercial Floriculture. Web site accessed November 25, 2002.
Marketing Your Forest Farmed Products
For some landowners forest farming will be a recreational or retirement hobby, with satisfaction derived from time spent in the forest and materials produced for friends and family. Other landowners will approach forest farming with a distinct financial objective. As with any enterprise, market analysis and a business plan are essential. The first step is to clearly define the objectives of the activity. Preliminary research up front can prevent frustration later. Does the crop have pest or disease problems in certain growing conditions? Will cultivation require irrigation, special labor or other inputs? How can the crop be protected from thieves and hungry animals? How does it fit into the calendar of annual activities already in progress? Managing with an eye for uncertainty and reducing risk can improve cash income for growers.
Locate potential markets before starting and determine what products they desire. The key to marketing is to produce a product at a competitive price that the market wants; not simply selling what is available. Will you sell in local or regional markets? Are there cooperatives or local buyers involved in marketing the products? A marketing strategy is important for forest farming products and just as important for a farm business as it is for a large company.
A reliable source of technical expertise may be arranged with the assistance of your local county extension professionals. County extension offices can be found on the World Wide Web associated with state universities or in the phonebook under county cooperative extension services. The appropriate production and processing information should be obtained for each product of interest. A schedule of activities required can be developed and the costs and returns determined. By attaching dollar values to these activities and discounting the values of future activities to the present, the net present value (NPV) of the proposed enterprise can be determined. NPV enables alternative proposals that may have vastly different time frames to be compared for determining which one has the greatest economic potential. Finally, develop a management plan for the forest and a business plan for the enterprise. These plans will guide forest farming activities and can assist you as a landowner in obtaining the necessary financing. The cost of developing these activities may also be tax deductible.
Marketing and General Information:
Chamberlain, J. and A.L. Hammett, 2002. Non-Timber Forest Products: alternatives for landowners. Forest Landowner 61(2): 16-18.
Division of Marketing and Development, Florida Department of Agricultural and Consumer Services, http://www.florida-agriculture.com. Web site accessed August 26, 2002.
Hubbard, W.G., Abt, R.C., Duryea, M.L., and M.G. Jacobson, 1998. Estimating the Profitability of Your Non-Timber Forestland Enterprise. Circular 836, IFAS, University of Florida. http://edis.ifas.ufl.edu/BODY_FR015 or http://edis.ifas.ufl.edu/pdffiles/FR/FR01500.pdf. Web sites accessed September 18, 2002.
Josiah, S.J. (ed.), 1998. Proceedings of the North American Conference on Enterprise Development through Agroforestry: Farming the Forest for Specialty Products, October 4-7, 1998, Minneapolis. The Center for Integrated Natural Resources and Agriculture Management, University of Minnesota. http://www.cnr.umn.edu/FR/CINRAM/publications/proceedings_from_the_1998_specia.htm. Web site accessed September 18, 2002.
Josiah, S.J., 2000. Discovering Profits in Unlikely Places: Agroforestry Opportunities for Added Income. University of Minnesota Extension Service Web site. http://www.extension.umn.edu/distribution/naturalresources/DD7407.html. Web site accessed September 29, 2002.
Miller-Regaldo, L., 2001. Small Farm Source Book. University of Florida Cooperative Extension Service Website. http://floridasmallfarms.ifas.ufl.edu. Web site accessed September 29, 2002.
UF/IFAS Florida Cooperative Extension Service Website, http://www.ifas.ufl.edu/extension/ces.htm. Website accessed November 27, 2002.
Virginia Tech, Department of Wood Science and Forest Products, Special Forest Products Web site. http://www.sfp.forprod.vt.edu. Web site accessed September 29, 2002.
Vollmers, C. and E. Streed, 1999. Marketing special forest products. University of Minnesota Extension Service Web site. http://www.extension.umn.edu/distribution/naturalresources/DD7278.html. Web site accessed September 29, 2002.
Tables
Table 1.
Selected Medicinal Plants Historically Found in Florida
Common Name
Scientific Name
Usage
Florida Region(s)
Forest Type
Aletris
Aletris farinose
Tonic, digestive and female pelvic organs
North, Central
Swamps, bogs and
moist flatwoods
Boneset
Eupatorium
perfoliatum
Antipyretic, stimulant, tonic
North
Moist flatwoods and
bogs
Bloodroot
Sanguinaria
canadensis
Stimulant, expectorant
North, North-central
Limestone hammocks
Deer-tongue
Trilisa odoratissima
Perfume, flavoring
North, Central Moist flatwoods, bogs
Fringe tree
Chionanthus virginica
Germicide
North, North-central
Moist bottomlands
Gentian
Gentiana elliottii
Tonic
North-central
Bogs, bluff seepages
Mullen
Verbascum thapsus
Antiseptic, expectorant
North, North-central Disturbed sites
New Jersey
Ceanothus
americanus
Astringent, blood coagulant
North, North-central Sandhills and dry hammocks
Passionflower
Passiflora incarnate
Sedative
North, Central Moist to dry open forests, distributed sites
Pleurisy root
Asclepias tuberosa
Expectorant
Throughout
Flatwoods and sandhills
Pokeweed
Phytolacca
americana
Anti-inflammatory, anti-bacterial, antiviral Throughout Open forests and disturbed sites
Pond apple
Annona glabra
Stomachache, diarrhea
Central, South Swamps
Queen of the
Meadow
Eupatorium
purpureum
Urinary disorders
North
Bottomland, disturbed sites and flatwoods
Queen’s Delight
Stillingia sylvatica
Expectorant, laxative
North, Central
Sandhills, flatwoods, upland mixed forests
Sassafras
Sassafras albidum
Tonic, antipyretic
North, Central Moist hammocks
Saw palmetto
Serenoa repens
Prostate enlargement
Throughout Flatwoods and sandhills
Slippery elm
Ulmus rubra
Mucilaginous
North, Central Bottomlands, hammocks
Spikenard
Aralia racemosa
Stimulant
Throughout Moist upland forests
Sumac
Rhus glabra
Antistringent, diuretic
North
Open hammocks, disturbed sites
Sweetgum
Liquidambar
styraciflua
Stimulant, expectorant, diuretic
North, Central Moist bottomlands and hammocks
Wild Cherries
Prunus serotina
Cough medicine
North, Central Hammocks, mixed uplands/bottomlands
Wax myrtle
Myrica cerifera
Alterative, cholagogue
Throughout Sandhills and sandy sites to bogs
Wild Indigo Root
Baptisia tinctoria
Stimulant
North-central
Sandhills, flatwoods and disturbed sites
Wild Yam
Dioscorea villosa
Diaphoretic
North Swamps and bogs
Witch Hazel
Hamamelis virginiana
Anti-inflammatory North, North-central
Hammocks and
bottomlands
Adapted and updated from B.V. Christensen’s Collection and Cultivation of Medicinal Plants of Florida.
Footnotes
1.
This document, CIR 1434 is one of a series through the Center for Subtropical Agroforestry (CSTAF), School of Forest Resources and Conservation, Institute of Food and Agriculture Sciences, University of Florida. First published March 2003. This publication was produced by the University of Florida with assistance from USDA/CSREES/IFAFS. For more information contact CSTAF, PO Box 110831, Gainesville, FL 32611, (352)846-0146, http://CSTAF.ifas.ufl.edu.
2.
Brian Becker, M.S. Candidate, School of Forest Resources and Conservation; Sarah Workman, Visiting Assistant Professor, School of Forest Resources and Conservation and Center for Subtropical Agroforestry, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.
U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Millie Ferrer, Interim Dean.
1.
Ginger
Ginger has also been used to help treat arthritis, colic, diarrhea, and heart conditions. In addition to these medicinal uses, ginger continues to be valued ...
www.umm.edu/altmed/articles/ginger-000246.htm - 33k - Cached - Similar pages
2.
Ginger - Wikipedia, the free encyclopedia
Local uses. A pack of ginger powder. In the West, powdered dried ginger root is made into capsules and sold in pharmacies for medicinal use. ...
en.wikipedia.org/wiki/Ginger - 113k - Cached - Similar pages
3.
Ginger Herb Medicinal Uses and Benefits | NaturalHerbsGuide.com
Information on the health benefits and medicinal uses of ginger herb and spice.
www.naturalherbsguide.com/ginger.html - 13k - Cached - Similar pages
4.
Medicinal Uses of Ginger | eHow.com
Medicinal Uses of Ginger. Ginger is a root that is commonly used as a cooking spice or an herbal cold remedy. It is often associated with Asian cooking and ...
www.ehow.com/about_4579455_medicinal-uses-ginger.html - 55k - Cached - Similar pages
5.
Ginger : Uses and Health Benefits
Additional studies are needed before the use of ginger before surgery to help with ... an illustrated medical encyclopedia, interactive patient tutorials, ...
www.enotalone.com/article/9299.html - 17k - Cached - Similar pages
6.
GINGER (Zingiber officinale) - ORAL side effects, medical uses ...
Consumer information about the medication GINGER (Zingiber officinale) - ORAL , includes side effects, drug interactions, recommended dosages, ...
www.medicinenet.com/ginger_zingiber_officinale-oral/article.htm - 47k - Cached - Similar pages
7.
Medicinal use of Ginger!!! | Goaayurveda.com
Ginger is rich in volatile oils, beta-carotene, essential fatty acids, amino acids, resins, potassium, iron, magnesium, manganese, phosphorus, selenium,
www.goaayurveda.com/?p=45 - 42k - Cached - Similar pages
8.
HowStuffWorks “Ginger: A Profile of an Alternative Medicine”
“Medical Uses for Ginger.” 20 March 2006. HowStuffWorks.com. http://health.howstuffworks.com/medical-uses-for-ginger-ga.htm
30 March 2009. Health Videos ...
health.howstuffworks.com/medical-uses-for-ginger-ga.htm - 46k - Cached - Similar pages
9.
Ginger - Zingibr officinale Part 1
Uses of Ginger Ginger is today an ingredient in more than 50 percent of traditional ... More medical reports show that Ginger is effective in easing morning ...
www.alternative-healthzine.com/html/0112_2.html - 35k - Cached - Similar pages
10.
Medical uses of Ginger Book Abstract
Dec 5, 2007 ... The medical form of ginger historically was called Jamaica ginger it was classified as a stimulant and carminative, ...
www.shvoong.com/medicine-and-health/alternative-medicine/1718714-medical-uses-ginger/ - 84k - Cached - Similar pages
Searches related to: medicinal uses of gingerginger zingiber officinale ginger motion sickness
ginger morning sickness ginger anti inflammatory
herbal remedies ginger ginger pregnant women ginger ulcerative colitis ginger stomach upset
It only took a couple of paragraphs in this 1897 book, to realize it fits today, all too clearly..........granny]
http://www.archive.org/stream/warfamineourfood00marsuoft/warfamineourfood00marsuoft_djvu.txt
War, Famine
and our
Food Supply
:: B: OMARSTON
lit
ILLUSTRATED
LONDON -y
SAMPSON Low, MABSTON AND COMPANY
Eanc, ?5.@.
1897
IN the following Introductory remarks I have
given a bare outline of the suggestion for it
is nothing more which I have endeavoured
to formulate more fully in the succeeding
chapters.
The Standard and other papers when
noticing my article on “ Corn Stores for War
Time,” in the Nineteenth Century for February,
1896, said it was a result of the recent threats
of war from America and Germany.
But it was not so. It was the result of
living and moving about all my life among
this enormous and densely-packed mass of
human beings in London nearly six millions*
of us within the Metropolitan and city police
districts, all absolutely dependent on foreign
food supplies. Those who say that it is
absurd and preposterous on my part to talk
of a precarious week’s supply of bread should
* Over five millions of our fellow-subjects died through
famine in India in 1877-78.
a 3
VI INTRODUCTORY.
ask themselves what is to happen if Loiidoii
is unable to obtain food. Will the starving
mill hands of Lancashire allow whatever food
there may be stored at Liverpool to pass out
of the county ? Will other densely-populated
places where food first arrives at our shores pass
it on to London and other great inland towns ?
The Bishop of Stepney said recently that,
in tJiat district alone, there were one hundred
thousand skulking loafers who constituted a
danger to London and a peril to the empire.
If our food supply from abroad is ever so
seriously interfered with as to place bread
beyond the reach of our millions of toilers,
leavened with hundreds of thousands of
“ skulking loafers,” it will be quite impossible
for this country to carry on war we must give
in at any sacrifice in order to feed our masters.
What I want is to remove from America
and Eussia the power to starve us into sub-
mission by withholding from us our daily
bread. Eussia is all-powerful in the north of
Europe in addition to stopping her own
people from sending corn to us, she would not
allow any Baltic State to do so either. The
United States is all-powerful in North
INTRODUCTORY. Vll
America. Canada only sends a little more
than one million quarters of corn a year in
peace time, how could she do even that when
fighting for her very existence with her great
neighbour ?
Thus we see that for over seventeen out of
the twenty-five million quarters of wheat form-
ing our total import in a year, we are abso-
lutely dependent on North America and Kussia.
It must be presumed that Argentina, India,
Australia, Uruguay, Chili, Eoumania, Turkey,
Persia, etc., which between them send us
about seven or eight million quarters, send us
practically all they have to spare of each
harvest. I mean that it is not likely that any
of those countries keep enormous stores of
corn on hand in addition to their regular
annual export. No, we shall be very fortu-
nate if we can get the amount we generally
get from them safely through our enemies’
commerce-destroyers in war time, considering
the enormous distances they are away.
It will be seen I have proposed only to have
a reserve of wheat to make bread with for our
people. I have not dared to suggest a reserve
of other corn, such as barley, maize, rye, etc.,
Vlll INTRODUCTORY.
for feeding our live stock, although our
imports of other corn are nearly as large as
those of wheat and also come chiefly from
America and Russia.
The countries named practically exhaust
the list of exporting corn-producing countries.
The other great Powers of Europe are either
only producing just enough corn for their
own needs, or are actually importing it like
ourselves.
Of course we should not be in such danger
if we could elsewhere get our bread supply,
but we can not, turn where we will. Offer
what price we may, nowhere on the face of
the globe could be found the enormous supply
of corn which America and Russia alone have it
in their power at any moment to deprive us of.
And then would come the pity and the
madness of it ! What could our fleet do
against Russia and the United States ? If it
were ten times stronger than it is it could
only blockade the American ports for a time,
and make some of their defenceless towns
pay money instead of bombarding them or
threatening to do so ; it could only shut up
the Russian fleet in its own fortified harbours.
INTRODUCTORY. IX
It could inflict no such damage on either
country as would compel them to sue for
peace, as long as they knew that want and
discontent, and perhaps famine and rebellion,
were fighting in our midst for them.
But, if they knew that we had a year’s
bread supply in the country, that it would
serve us until our farmers and husbandmen
and nursery gardeners had time to sow and
grow corn and grain of all kinds, potatoes,
and other root crops of all kinds, and live
stock of all kinds, and there can be no doubt
that the tremendous energy of our people,
and the latent resources of our naturally fertile
land, would produce the food we required, in
addition to that neutrals and our Colonies
and Dependencies could supply us with once
past those six or twelve months of danger
from famine, months during which we should
have added enormously to our war fleet, and
the empire would be in an unassailable posi-
tion, self-fed as well as self-armed we should
have turned the tables on our enemies ; with-
out a market for their corn their farmers
would be ruined, and would fight for peace.
In whatever light we look at it, there
X INTRODUCTORY.
can be no question as to not merely the
advisability, but the necessity for removing
our last and most vital line of defence our
bread supply from the control of America
and Russia to our own absolute control.
1. Because .30,000,000 of corn safely
stored all over these islands would, in a
time of scarcity, such as we experienced in
1800 and 1801 and at other times, be worth in
mere money value JC150,000,000 in the Bank
of England, at the price corn rose to in
those years. In a time of dangerous famine
threatening it would be impossible to esti-
mate its value in gold; you would have to
throw into the scales the lives of millions,
perhaps the life of the empire itself.
2. Because it would relieve our sailors and
soldiers of the terrible feeling that not all
their utmost devotion and sacrifice could
make the world produce two corn harvests
for us in one year.
3. Because it would remove the greatest, if
not the only, factor on which other powers rely
when thinking about war with us, viz. famine.
There are many other most vital reasons ;
but surely these are enough.
INTRODUCTORY. XI
Then what are the difficulties in the
way?
The first and greatest difficulty is, that
our people do not realize the position into
which we have drifted through all these long
years of peace since Nelson and Wellington
fought for us.
How can it realize the position when the
Commander-in-Chief of our army endeavours
to lull us to sleep again by telling our naval
officers that he knows more about their busi-
ness than they do ; that our coasts cannot
be blockaded (no one ever dreamed that they
could), and that if they were, enterprising
Yankees, with whom we were at war, would
be allowed by their Government to run
through our blockade of their ports with corn
for us ?
Let me ask my reader if he, or she, knows
what our foreign bread supply, obtained chiefly
from America and Kussia, means ?
Suppose the Government said to every
person in the United Kingdom, “ We will give
each of you enough wheat to make bread with
for a year if you will carry it home from the
nearest railway station,” it would be impossible
Xll INTRODUCTORY.
to do it i.e. in one journey. If the whole
forty millions of us were able-bodied men we
should each have to carry nearly three hun-
dredweight of this foreign corn.
It would be a good thing if we were com-
pelled to do it for once, as we should then
realize that we are absolutely dependent for
our daily bread on nations which may at any
moment declare war with us. It is idle folly
to hope that the establishment of an Inter-
national Court of Arbitration between this
country and America will make war impossible;
it may make it less possible, but that is all.
The greatest factor for peace is an invincible
fleet, and such a reserve of food in the country
as will give us time to sow and grow all the
food we require.
People say, “ But think of the cost of
keeping such an enormous quantity of corn.”
Well, but think that the whole fate of this
country lies in our having or not having this
enormous food supply.
I do not pretend to be an expert in naval
or military matters, or in the corn business,
but it requires no special knowledge to see
that some measure should be taken adequate
INTKODUCTOEY. Xlll
to prevent the possibility of our country being
exposed to the horrors of famine.
I earnestly hope that all who can exert any
influence on Parliament will endeavour to
obtain the appointment of a thoroughly repre-
sentative and competent Commission to con-
sider the whole question of our dependence
on foreign countries for our daily bread, and
the forming of such a reserve of wheat as
will give us time to grow food at home in
case of necessity.
1. It should be an adequate reserve.
2. It should be a reserve which would never
deteriorate.
3. It should be a reserve entirely under
Government control, and safe, and so managed
as to be incapable of affecting the corn-market.
[continues]
http://www.archive.org/stream/winwarcookbook00lync/winwarcookbook00lync_djvu.txt
1918 “Win The War Cookbook”
14 “Win the War” Cook Book
MEAL PLANS
Study your meals. Plan them for at least three days in ad-
vance. This helps you to buy to better advantage, gives variety
in material and preparation.
Ask yourself the following questions about your meal:
Does this plan mean
1. The use of home-grown products and thus allow the rail-
roads to be hauling supplies for the army instead of food for
my family?
2. The exchange of milk, cheese, eggs, fish, game and partial
exchange of beans, nuts and peas for beef, mutton, pork? Beans,
nuts and peas are not meat substitutes, but meat savers. Soy
bean is an exception.
3. The use of barley, buckwheat, corn, oats, potatoes and rye
instead of wheat?
4. Plenty of whole milk for the children and, if possible, for
adults ?
5. Twelve ounces of fat per adult per week and six ounces
per child per week?
6. The substitution of honey, molasses, corn syrup or other
syrup for sugar, so as to reduce the amount of sugar used to
three pounds or less per person per month?
7. Meals adapted to the season and pocketbook?
U. S. Food Administration. ‘
FOLLOW THESE DIRECTIONS
The Food Administration asks everyone to maintain rigidly a
minimum of at least:
ONE WHEATLESS day each week and one WHEATLESS
MEAL each day; the wheatless day to be Wednesday. By wheat-
less we mean eat no wheat products.
ONE MEATLESS day each week which shall be Tuesday, and
one MEATLESS MEAL each day. By meatless we mean to eat
no red meat beef, pork, mutton, veal, lamb; no preserved meat
beef, bacon, ham, or lard.
SUGAR You can materially reduce sugar by reducing the use
of candy and sweet drinks. We will make every endeavor to see
that the country is provided with a supply of household sugar on
the basis of three pounds of sugar for each person per month.
Do not consume more. U. S. Food Administration.
Food Groups 15
CALENDAR OF PATRIOTIC SERVICE
SUNDAY One wheatless meal, one meatless meal.
MONDAY—Wheatless day, one meatless meal.
TUE-SDAY Meatless day, porkless day, one wheatless meal.
WEDNESDAY Wheatless day, one meatless meal.
THURSDAY One meatless meal, one wheatless meal.
FRIDAY One meatless meal, one wheatless meal.
SATURDAY Porkless day, one wheatless meal, one meatless
meal.
EVERY DAY Save wheat, meat, fats, sugar to create pro-
vision for our armies and the allies.
Temporarily to save wheat, Food Administration asks you to
observe beefless and porkless Tuesday, but not meatless meals
and porkless Saturday.
STUDY THESE FIVE FOOD GROUPS
(Sources.)
1. Carbohydrates:
Commercial and metabolised products.
Sugars :
Glucose, Dextrose Grapes, sweet corn, onions.
Fructose, Fruit sugar Fruits, honey, hydrolysis of su-
crose.
Sucrose, Cane sugar Fruits, sugar beet, sugar cane,
sorghum canes, palm sugar, sugar maple, pineapples,
carrots.
Lactose, Milk sugar Milk of all mammals.
Maltose, Malt sugar By diastatic action on germinating
seeds, malt and malt products.
Starches:
Starch Grains, roots, tubers, bulbs, stems, leaves.
Dextrin Brown flour By heating flour.
2. Proteins:
Meats. Milk.
Fish. Cheese.
Poultry. Beans.
Game. Peas.
Rabbits. Cereals.
Eggs. Nuts.
3. Fats:
Commercial products. Vegetable fats:
Animal fats: Troco.
Butter. Crisco.
Lard. Vegetable oil:
Part animal fat: Cottonseed oil.
‘Win the War” Cook Book
Oleomargarine.
Corn oil.
Cottolene. Olive oil.
Snow Drift. Peanut oil.
4. Mineral (chiefly in vegetables, fruits, milk, eggs):
Salts :
Calcium. Iron. Sodium. Sulphur.
Phosphorous. Potassium. Chlorine. Magnesium.
5. Water.
6. Vitamines:
Fat soluble.
COMPOSITION OF
Barley: Protein.
Pealed barley 8.5
Barley, entire grain 10.5
Patent barley flour 8.0
Buckwheat:
Entire grain 10.7
Flour 8.7
Maize (Indian Corn):
Whole 10.0
Corn meal (old process)- 9.0
Corn meal (new process)- 7.8
Hominy 8.3
Oats:
Oatmeal 16.1
Rolled oats 16.7
Rice:
Cured rice 8.02
Polished rice 7.18
Rye:
Flour 6.8
Meal 13.6
Wheat:
Whole wheat flour_ 12.26
Graham flour _. -13.3
Shorts 12.65
Bran -14.02
[continues]
http://www.archive.org/stream/winwarcookbook00lync/winwarcookbook00lync_djvu.txt
Note: Use whole wheat flour instead of white flour because it
has more food value, and helps in the conservation value of the
whole grain.
Use graham flour with white flour to restore food value to
white flour.
However, the use of whole wheat and graham flours is not re-
garded as saving wheat.
Note: The changes which take place in the foodstuffs after
they have been absorbed from the digestive tract are included
under the general term “metabolism.”
Wheat Substitutes
Housekeepers are asking why they are requested to substitute
corn for wheat flour. Because of the countries allied with us
only Italy raises corn and is accustomed to its use. War time
is not a good time to try to introduce a new product. Besides,
there is practically no corn-milling machinery in Europe except
in Italy, and corn meal can not be shipped in large quantities
owing to the fact that it spoils readily. The whole problem can
be met if our loyal housewives will substitute one pound of corn
or other cereal flour per week per person. We all like corn; a
very trifling change in our diet will release for our Allies mil-
lions of bushels of wheat.
HERBERT HOOVER.
Note: Subject to change, just now we are required to buy with
every pound of flour one pound of other cereal.
Modify Your Own Recipes
If you have good recipes for bread of any kind make them con-
form to food conservation by omitting sugar (using substitutes)
and animal fats (using vegetable fats) and by using one-fourth
wheat substitute.
Try for yourself with your own recipe.
Many people think milk is necessary for good bread, but it is
not, although it, of course, adds to the food value, and is there-
fore advisable when it can be afforded. Water, milk ‘and water,
whey, potato water or rise water may be used for the liquid.
Use white potatoes, sweet potatoes, rice, squash and pumpkin
as substitutes for the wheat flour.
Those who can save more than the one-fourth will help make up
for those who cannot, or are not willing to do their share.
A fair bread can be rmde on a 50-50 basis.
YEAST BREAD
You must know that in using substitutes in the making of War
Bread that about two-thirds of the mixture should be wheat or
rye flour. These are the only two of the cereals which contain
gluten, which is a protein substance, which gives strength to the
18 “Win the War” Cook Book
dough, and holds the expansion made by the use of leavening.
The gluten which is in the dough retards the escape of the
carbon dioxide and the tension of the warm gas, produced by
the action of the yeast, expands the cells; then the dough is puffed
up and becomes light and spongy.
In the raising of bread, the conditions should be favorable,
first, for the breaking of starch by the diastase into a variety of
sugar, and second, by the action of the yeast, a part of the sugar
is changed into carbon dioxide and alcohol.
In the manipulation of the dough, extreme cleanliness is neces-
sary. The dough should be a smooth, uniform, well aerated mix-
ture, which may be obtained by thorough beating, light, firm
kneading. It should be kept at the temperature most favorable
to the growth of the yeast plant (77-95 F.; 25-35 C.) until the
gas produced by the yeast in growth has leavened the mixture
double its bulk. Kneading down occasionally will, by stretching
the gluten, increase the feathery appearance of the crumb.
It is then molded into loaves to fit an individual loaf tin
(9 1 /^x4 1 /^x3 1 /^) and carefully pressed into the corners of the tin
to assure straight edges. The loaves are set in a warm place
till the expansion of the gas has raised them double their bulk,
and then baked in an oven heated to the temperature of 350-570 F.
The oven should not be too hot at first until the crust is set,
which should take the first 15 minutes. During this time the
heat should be gradually diminished to prevent too thick and
too brown a crust before baking is accomplished. This will take
50 to 60 minutes to cook the starch and destroy the yeast in the
center of the loaf.
On taking from the oven, the bread should be cooled in cur-
rents of air and then put away, without wrapping, in a closed tin
or earthen jar.
BARLEY BREAD
1 cup liquid, */ 3 to & cake yeast softened in
1 tsp. salt, !/4 cup lukewarm water,
2 l / 3 cups white flour, l l / 6 cups barley flour.
Long Process Scald the liquid, cool to lukewarm,. add the salt,
the softened yeast and half the flour. Beat thoroughly, cover and
let rise until very light. Then add the remainder of the flour.
Knead, cover and let rise again until double in bulk. Shape
into a loaf, cover and let rise again until double in bulk. Bake.
Wheat Substitutes 19
Short Process Follow the directions as given above, but add
all the flour at once.
U. S. Food Administration.
BUCKWHEAT BREAD
IVz cups milk, 1 tsp. salt,
74 cup molasses, tbsp. fat,
2 l /2 cups buckwheat flour, 72 yeast cake,
172 cups white flour, y 2 cup lukewarm water.
Add yeast to lukewarm water. Scald milk and put in mixing
bowl with fat and salt. When lukewarm add molasses and yeast.
Knead in the flour slowly and let rise until it doubles in bulk.
Beat it. down and put in greased pan. Let rise until almost double
in bulk, bake one hour in a moderate oven.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
BRAN BREAD
4 cups bran, 1 7 2 tsp. salt,
2 cups wheat flour, 3 tbsp. fat,
72 cup molasses, 7 yeast cake,
2 cups milk or water, ^4 cup lukewarm water.
Prepare and bake as any light bread.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
COTTONSEED MEAL BREAD
2 cups milk or water, 1 7 tsp. salt,
2 cups cottonseed meal, 2 tbsp. fat,
4 cups flour, 2 tbsp. sugar,
V2 yeast cake, 74 cup lukewarm water.
Prepare and bake as shorts bread.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
CORN MEAL YEAST BREAD
l x /2 cups liquid, 2 72 cups flour,
y& to 7 4 yeast cake, % cup corn meal, white or yel-
172 tsp. salt, low.
More if needed.
Note: One-fourth cup of liquid yeast may be used in place of
the V4 yeast cake, and 7 4 cup of liquid when making bread by
the short process. For the long process sponge method, %
cake of compressed yeast or 2 tbsp. of liquid yeast is sufficient.
For the short process use more yeast.
20 “Win the War” Cook Book
Long Process 1. Soften the yeast in V 2 cup of lukewarm water.
Add % cup of white flour. Beat thoroughly, cover, and if the
sponge is to stand over night, let rise at room temperature (about
65 to 70 F.) and at 80 r F., if the time is to be shortened. When
this sponge is so light that the slightest touch causes it to fall
it is ready for the addition of the ingredients.
2. Stir the corn meal into the remaining cup of salted water
and heat to the boiling point over the direct flame. Cook 20
minutes in a double boiler or over hot water. Cool until it feels
warm to the hand (about 90 to 95 F.).
3. Beat the cooked corn meal into the light sponge pre-
pared as directed above. Add gradually sufficient flour t6 make
a dough somewhat stiffer than for ordinary bread. It is impos-
sible to give the quantity of flour exact because different sam-
ples of flour may not absorb the same amounts of liquid. Knead
a few minutes until the dough is smooth and elastic.
Continue according to general directions for making yeast bread.
Short Process Cook the corn meal in 1% cups of liquid, cool to
about 90 F., add the yeast softened in the remaining *4 cup of
liquid (or the liquid yeast) and flour to make a stiff dough. Pro-
ceed from this point as directed above.
U. S. Food Administration.
(The long process usually produces better results in this bread.)
GRAHAM BREAD
1 cup boiling water, 1 Vz tsp. salt,
1 cup milk, % yeast cake,
x /4 cup molasses, % cup lukewarm water,
% cup graham flour., 5/3 white flour.
Prepare and bake as entire wheat bread.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
DATE BREAD
2 cups warm corn meal mush, 2 tbsp. fat,
*4 cup brown sugar, 1 tsp. salt,
% cup lukewarm water, Vz yeast cake.
1 cup dates, stoned and cut,
Mix mush, sugar, salt and fat, add yeast mixed in lukewarm
water and flour to knead, cover and let rise till double in bulk,
Wheat Substitutes 21
while kneading add dates. Shape, let rise in pan and bake in a
moderate oven.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
HOMINY BREAD
1 cup warm cooked hominy, % tbsp. sugar,
^4 cup fat, 1 tsp. salt,
1 cup scalded milk, V z cake yeast,
Flour to make dough, a /4 cup lukewarm water.
Scald milk, rdd sugar and fat, when lukewarm add dissolved
yeast cake and flour enough to make a sponge. When light add
hominy and salt, also enough flour to make soft dough, knead well.
When light shape into loaves and let rise twice its size. Bake in
hot oven. , ;j TO]
-*. 1-uilO
Miss J. Crowder,
Domestic Science Instructor Central High School.
NUT BREAD
1 tsp. shortening, 1 yeast cake,
2 tsp. molasses, V z cup white flour,
l /2 tsp. salt, 2% cups whole wheat flour,
1 cup milk or water, or % 1 cup chopped nuts.
of each,
Same as for white bread. When mixture has risen first time
add the nuts before the rest of the flour.
Miss Ella D. Rode,
Domestic Science Instructor Patrick Henry School.
PEANUT BREAD
1 cup lukewarm liquid, 1 or 2 tbsp. syrup,
1 tsp. salt, Vs to % cake yeast softened in
3 cups flour (more if desired), ^ cup lukewarm water.
1 cup peanut meal or flour,
Long Process Follow the directions given for the long process
under Corn Meal Bread, making the sponge with part of the
liquid and flour, salt and yeast. When light add the rest of the
liquid, the syrup, the peanut meal and the remainder of the
flour. Knead until smooth and elastic, adding more flour if neces-
sary to secure the proper consistency. Cover and let rise until
double in bulk. Shape into a loaf, cover and let rise 2~y 2 times
the original bulk, and bake.
22 “Win the War” Cook Book
Short Process Dissolve the salt and syrup in the cup of luke-
warm liquid, add to the softened yeast and add all to the mix-
ture of the flour and peanut meal. Knead until smooth and
elastic. From this point follow the directions as given for long
process.
Peanut meal may be prepared by shelling roasted peanuts, re-
moving red skin and crushing the nuts with a rolling pin.
U. S. Food Administration.
POTATO BREAD
114 cups mashed potatoes % to a /4 yeast cake softened in
(packed solid), 2 tbsp. lukewarm, water.
1% tsp. salt, 2% cups flour (more or less flourmay be needed),
Note: Mashed sweet potato or cooked cereal or squash may bs
used in the same way as the Irish potato. In using any sub-
stitute which has a marked flavor it is better to try the bread
first with less than 1 1 A cups and add more liquid. Squash rolls
are very good.
Long Process Cool the mashed potatoes to lukewarm, add the
salt and the yeast softened in the warm water and about J 4 cup
of flour. Mix well, cover and let rise until very light. To the
well-risen sponge, add the remaining flour, kneading thoroughly.
The dough should be very stiff, as it softens considerably in ris-
ing. Cover and let rise until double in bulk. Shape into a loaf,
cover, let rise again until it has increased 2 1 / times in bulk, and
bake.
Short Process Follow the directions as given above, but add
all the flour at once. The dough in this case is so stiff that it
is difficult to work in all the flour. U. S. Food Administration.
OATMEAL BREAD
3 cups hot oatmeal mush, 1 yeast cake,
3 tbsp. Crisco, y 2 cup lukewarm water,
2 tsp. salt, 7 cups whole wheat flour,
% cup molasses, 1 cup corn meal.
Mix the Crisco, salt, molasses and mush; when cooled to luke-
warm add the yeast dissolved in the water. Add the corn meal
and one-half of the flour, beat thoroughly, cover and set to raise
until double its bulk; add balance of flour, knead until elastic.
Place in greased pans, let rise until double its bulk. Bake in
moderate oven 50 to 60 minutes. Miss Mary Nicholson.
Wheat Substitutes 23
ROLLED OATS AND ENTIRE WHEAT FLOUR BREAD
2V 2 cups boiling- water, 2 yeast cake,
Vz cup molasses, J /4 cup lukewarm water,
1 tsp. salt, 2 cups rolled oats.
1 tbsp. fat,
Whole wheat flour to make a soft dough; add boiling water
to oats, let stand one hour; add molasses, salt, fat, yeast and
flour, beat thoroughly; let rise to double its bulk again, beat
well, turn into greased pans, let rise again, and bake.
Jennie W. Gilmore,
Domestic Science Instructor McKinley High School.
SHORTS BREAD
2 cups milk or water, 2 tbsp. fat,
1 cup shorts, 2 tbsp. sugar,
2 cups flour, l /2 yeast cake,
z tsp. salt, i/4 cup lukewarm water.
Make a sponge, using flour; when this is light add shorts.
SQUASH BREAD
1 cup steamed squash, 1 cup scalded milk,
J /4 cup brown sugar or 1 A cup fat,
molasses, % yeast cake,
1 tsp. salt, y cup lukewarm water.
Flour to knead,
Scald milk, add fat and sugar or molasses; when lukewarm add
dissolved yeast cake and enough flour to make a sponge. When
light add salt and squash and enough flour to knead, let rise,
shape into loaves and when twice the size bake in hot oven.
Miss J. Crowder,
Domestic Science Instructor Central High School.
YEAST
Because of the high price of yeast it may be economical when
bread is made frequently and in large quantities to prepare yeast.
In making the bread the amount of yeast used, of whatever
kind, will depend upon the time in which the process is to be
carried through.
LIQUID YEAST
4 medium-sized potatoes, 1 cake dry yeast softened in
1 qt. hot water, \i cup warm water, or 1 cake
1 tsp. salt, of compressed yeast,
14 cup sugar.
24 “Win the War” Cook Book
Wash, pare and cook the potatoes in the water, drain, mash,
and return to the water, -make up to one quart. Add the sugar
and salt and allow the mixture to cool. When lukewarm add the
yeast. Keep at room temperature (65 to 70 F.) for 24 hours
before using. If kept for a longer time it should be poured into
a sterilized jar and put in a dark, cool place.
BREAD TESTS
(1) Will your dough stick to the board without the use of
flour?
If it does, then more flour must be kneaded into the dough
to make it the right consistency.
(2) Does your dough have blisters on the surface?
If so, you have kneaded it enough.
(3) Cut the dough to see if the air is evenly distributed
throughout the mass.
If it is not, continue the kneading.
(4) Knead for about 15 to 20 minutes the first kneading. The
last kneading must be of short duration, otherwise you will drive
off the gas formed in the raising of the dough.
HOW TO CONSERVE WHEAT
Cut the loaf on the table, and only as required.
Do not have stale bread.
If any breads, muffins, gems are left from meals, toast and
use with creamed fish or left over bits of meat, fish or vegetable.
If there are bits of bread left, dry and grind, put in cheese
cloth bag, using the crumbs in scalloped dishes, croquettes and
as substitute for wheat flour in breads and puddings.
Do not use crackers made from wheat (or graham) flour.
Do not use breakfast cereals made from wheat.
If you use macaroni, spaghetti, any Italian paste or noodles,
remember that it is made of wheat and do not serve bread at
the same meal.
Use corn starch or rice flour for thickening sauces and gravies
and in puddings (use half as much as you would of flour).
Remember bread made of mixed flours is better body build-
ing material than that made from one grain alone.
“Have at least one wheatless meal a day. Use corn, oats,
barley, or mixed cereal rolls, muffins and breads in place of
Wheat Substitutes 25
white bread certainly for one meal and, if possible, for two. Eat
less cake and pastry. As to white b^ead, if you must buy from a
baker, order it a day in advance; then he will not bake beyond
his needs. Use stale bread for toast and cooking.”
Substitute potatoes when they are plentiful for all bread in
two meals a day.
U. S. Food Administration.
http://www.archive.org/stream/wareconomyinfood00unitiala/wareconomyinfood00unitiala_djvu.txt
WAR
CONOMY in FOOD
with
Suggestions
and
Recipes
for
SUBSTITUTIONS in the
PLANNING of MEALS
HAMMOND, IND.
W. B. CONKEY COMPANY
1918
CONTENTS.
Page
The President ‘s Call 5
The Pledge 6
War Economy in Food 7
The Situation Before Us 8
Follow the Home Card 9
Suggestions for Substitutions 10
Meal Plans 12
Wheat Saving 15
Bread Recipes 16
Yeast 16
Quick 20
Meat Saving 22
Extenders 23
Substitutes 23
Fat Saving 26
Sugar Saving 27
Lesson in Buying 29
Table of Weights and Measures 30
THE PRESIDENT’S CALL TO THE WOMEN OF THE
NATION.
WASHINGTON, D. C., June 12, 1917.
MY DEAR MR. HOOVER : It seems to me that the inauguration of
that portion of the plan for Food Administration which contem-
plates a national mobilization of the great voluntary forces of the
country which are ready to work toward saving food and elimin-
ating waste admits of no further delay.
The approaching harvesting, the immediate necessity for wise
use and saving, not only in food, but in all other expenditures, the
many undirected and overlapping efforts being made toward this
end, all press for national direction and inspiration.
The women of the Nation are already earnestly seeking to do
their part in this our greatest struggle for the maintenance of our
national ideals, and in no direction can they so greatly assist as by
enlisting in the service of the Food Administration and cheerfully
accepting its direction and advice. By so doing they will increase
the surplus of food available for our own armj* and for export to
the allies. To provide adequate supplies for the coming year is of
absolutely vital importance to the conduct of the war, and without
a very conscientious elimination of waste and very strict economy
in our food consumption, we can not hope to fulfill this primary
duty.
I trust, therefore, that the women of the country will not only
respond to your appeal, and accept the pledge to the Food Admin-
istration which you are proposing, but that all men also who are
engaged in the personal distribution of foods will co-operate with
the same earnestness and in the same spirit. I give you full au-
thority to undertake any steps necessary for the proper organiza-
tion and stimulation of their efforts.
Cordially and sincerely yours,
WOODROW WILSON.
MR. HERBERT C. HOOVER.
THE PLEDGE.
PLEDGE CARD FOB UNITED STATES
FOOD ADMINISTRATION.
IF YOU HAVE ALREADY SIGNED, PASS THIS ON TO A FRIEND.
To the Food Administrator :
I am glad to join you in the service of food conserva-
tion for our Nation and I hereby accept membership
in the United States Food Administration, pledging
myself to carry out the directions and advice of the
Food Administration in my home, in so far as my
circumstances permit.
Name
Street
City State
There are no fees or dues to be paid. The Food Ad-
ministration wishes to have as members all of those
actually handling food in the home.
Anyone may have the Home Card of Instruction,
but only those signing pledges are entitled to Member-
ship Window Card, which will be delivered upon re-
ceipt of the signed pledge.
WAR ECONOMY IN FOOD.
continues.
http://www.archive.org/stream/gardeninglamod00desa/gardeninglamod00desa_djvu.txt
1895 garden book
ARTICHOKES (JERUSALEM)
These are a tuberous-rooted variety, and are
planted like potatoes in rows four feet apart in
any soil, and succeed well in any odd part of
the garden. The tubers will keep good in the
ground during the winter, and may be dug up as
required. Jerusalem artichokes are considered very
nutritious, and’ certainly they are very delicious,
and their flavour is very useful in seasoning many
dishes.
The only attention Jerusalem artichokes require
is an occasional hoeing to loosen the surface, and
draw a little of the earth up round the stems. In
August the stems should be cut off about the
middle, so that they get more air and light.
They can be taken up in October, or as soon
as their stems have withered entirely, and put into
sand to preserve them for winter use.
In many situations the stems of these plants
form a very useful screen during the summer and
autumn.
RECIPES FOR COOKING
Jerusalem Artichokes a la Reine
Wash and wipe the artichokes, cut off one end of each
quite flat, and trim the other into a point ; boil them in milk
and water, lift them out the instant they are done, place
them upright in the dish in which they are to be served, and
sauce them with a good bechamel, or with nearly half a pint
of cream thickened with a dessertspoonful of flour mixed
VEGETABLES 5
with one and a half ounces of butter and seasoned with a httle
mace and some salt. When cream cannot be procured, use
new milk and increase the proportion of flour and butter.
Jerusalem Artichokes Fried
Boil them in plenty of water for about twenty minutes.
Beat two eggs, season two ounces of fine crumbs of bread
with a grain of pepper, a quarter of a grain of cayenne, and a
tablespoonful of Parmesan cheese ; dip the artichokes into
the g g and strew them over with the crumbs ; fry in butter
to a pale brown colour eight minutes, and serve uncovered.
http://www.archive.org/stream/aguidetoorchard00lindgoog/aguidetoorchard00lindgoog_djvu.txt
ORCHARD AND KITCHEN GARDEN; 1831
AN ACCOUNT OF THE MOST VALUABLE FRU
VEGETABLES CULTIVATED
IN GREAT BRITAIN:
WITH
KALENDAR8 OF THE WORK RCQ^’Il^CD IN THE ORCHARD
AND KITCHEN GARDEN
Dl’RINO ETBRY ilOXTII IN THE TEAR.
BY GEORGE UNDLEY, CM. H.S.
EDITED BY
JOHN LINDLEY, F.R.S.
ASSISTANT 8ECBBTARY OP THB HORTICULTI’RAL SOCIETY
OP LONDON.
LONDON:
PEIITTBD rOK
LONGMAN, REES, ORME, BROWN, AND GREEN,
PATBRNOSTBR-ROW.
1831.
You are subscribed to updates on emergency.CDC.gov.
CDC has posted a new skills training video: Screening People for External Contamination: How to Use Hand-held Radiation Survey Equipment.
This 18-minute video demonstrates how to screen people for external contamination using a handheld Geiger Mueller Detector. The program is designed for individuals assigned to conduct mass screening for contamination from radioactive materials following a large scale incident. The program may be used as pre-incident training or intra-incident just in time training.
Supplementary training material on utilization of ion chambers and alpha scintillation detectors is provided. Watch the video >>
http://emergency.cdc.gov/radiation/screeningvideos/
Freeper Gardeners —— How to tell you’re a compulsive gardener
The Virginian-Pilot ^ | December 9, 2008 | Jo Ann M. Hofheimer
Posted on Friday, April 03, 2009 7:21:12 AM by Gabz
How to tell you’re a compulsive gardener
http://www.freerepublic.com/focus/f-chat/2221516/posts
Will you join in prayers for a Freeper, who has a need of them.
Relative near death, 2 more in hospital, job loss and more, for starters.
Surely God will know who we mean, or if he has that many Freepers in need of our prayers, then fine, thanks to him for his help.
granny
Straw bale house survives violent shaking at earthquake lab
Straw bale homes are environmently freindly, low cost and extremely
energy efficient exceeding the quality of artificial building materials
that are more costly and more health hazardous (reference the recent
sulfur emissions hazards from chinese drywall.)
Now they are shown to be structurally superior in earthquakes when
designed correctly.
Public release date: 2-Apr-2009
Contact: Mike Wolterbeek
awolterbeek@unr.edu
University of Nevada, Reno
Straw bale house survives violent shaking at earthquake lab
Innovative design used in Pakistan withstands experiment at University
of Nevada, Reno
IMAGE: It huffed and puffed, but the 82-ton-force,
earthquake-simulation shake table could not knock down the straw house
designed and built by University of Nevada, Reno alumna and civil
engineer Darcey...
RENO, Nev. – It huffed and puffed, but the 82-ton-force,
earthquake-simulation shake table could not knock down the straw house
designed and built by University of Nevada, Reno alumna and civil
engineer Darcey Donovan.
The full-scale, 14-by-14-foot straw house, complete with gravel
foundation and clay plaster walls, the way she builds them in Pakistan,
was subjected to 200 percent more acceleration/shaking than was recorded
at the 1994 Northridge, Calif. earthquake, the largest measured ground
acceleration in the world. After a series of seven increasingly forceful
tests, in the final powerful test the house shook and swayed violently,
cracked at the seams and sent out a small cloud of dust and straw...and
remained standing.
Donovan oversaw the successful series of seismic tests run March 27 at
the University’s world-renowned Large-Scale Structures Laboratory. She
was testing her innovative design for straw bale houses she has been
building since 2006 throughout the northwest frontier provinces of
Pakistan, in the foothills of the Himalayas between Pakistani tribal
areas and Kashmir. Her design uses bales as structural and load-bearing
components rather than just insulation as in other straw-bale designs.
“We’re very pleased with the results,” said Donovan, founder/CEO of the
non-profit Pakistan Straw Bale and Appropriate Building (PAKSBAB)
organization. “The house performed exceptionally well and survived 0.82g
(0.82 times the acceleration of gravity) and twice the acceleration of
the Northridge quake. The Geological Survey of Pakistan estimates the
2005 Kashmir earthquake to have had peak ground accelerations in the
range of 0.3 to 0.6g.
Most people were killed and injured in that October 2005 earthquake as
they slept when their poorly built houses collapsed on top of them. The
magnitude 7.6 earthquake killed 100,000 people and left 3.3 million
homeless or living in tents.
“Our goal is to get the largest number of poor people into
earthquake-safe homes. We want to make it as affordable as possible so
they build a safe home. We want to save lives.”
“Straw bale houses are used around the world, but those have posts and
beams for support and rely on energy-intensive materials, skilled labor
and complex machinery, making it unaffordable for the poor,” Donovan
said. “In our design, the straw bales are the support, and not just for
insulation. Our design is half the cost of conventional earthquake-safe
construction in Pakistan. The materials we use — clay soil, straw and
gravel — are readily available; and we utilize unskilled labor in the
construction.
“We build a small, steel compression box, pack it with straw, which is
readily available from the Punjab District, literally stomp on it to
compress it, add a little more, stomp on it a little more, and then
finally use standard farm-type hand jacks to do the final compressing of
the bales,” Donovan said.
The site-fabricated bales are not as wide as those used in a typical
straw bale building, and the fishing-net reinforcement and gravel-bag
foundation are nonconventional.
“We fill old vegetable sacks with gravel, like sandbags, for the
foundation. The bags are fully encased, or boxed, in a mortar made from
clay soil and cement. It’s as low-tech as possible using indigenous,
affordable materials,” she said. The earthquake-safe buildings are 80
percent more energy efficient than modern conventional buildings at 50
percent of the cost. Her group also trains local residents how to build
the homes.
“Our system is different than anything ever tested,” she said. “We’re
doing seismic research on the house to have data to show its structural
integrity.” While there are no building codes in the region, Donovan and
the organization she founded, PAKSBAB, are pursuing an endorsement from
Pakistan’s newly formed Earthquake Reconstruction and Rehabilitation
Authority.
Scientists will analyze the seismic-testing results, and Donovan will
write a detailed report and seismic design and construction
recommendations to be published in the Earthquake Engineering Research
Institute’s World Housing Encyclopedia .
Donovan has been a practicing engineer since 1986. She has a bachelor
of science degree in mechanical engineering from Stanford University, a
master of science in civil engineering from the University of Nevada,
Reno, and is a licensed Professional Civil Engineer.
The research was conducted at the Network for Earthquake Engineering
Simulation Consortium, Inc. (NEES) shake-table site at the University of
Nevada, Reno as a NEES Management, Operations and Maintenance award
shared-use project.
“I am extremely grateful to EERI, NEES and UNR for their generous
support, and to all the hardworking volunteers who dedicated countless
hours to this project, Donovan said.
###
The non-profit PAKSBAB relies on donations and grants to continue its
work. For more project information, visit www.paksbab.org .
Note to Editor’s: The following link has video with initial comments
from Donovan (the principle investigator for the research project), then
dramatic shots of the shake table test and a follow-up soundbite:
http://imedia.unr.edu/shakertables/straw_bail_house_test_270.mov
www.GlobalBoiling.com for daily earth images.
www.ElectricQuakes.com daily sun and earthquake images.
Yahoo! Groups Links
To visit your group on the web, go to:
http://groups.yahoo.com/group/californiasearthquakeforum/
http://www.archive.org/stream/practicaltreatis00branrich/practicaltreatis00branrich_djvu.txt
1889
PRESERVATION OF FRUITS AND VEGETABLES BY
CANNING AND EVAPORATION;
PREPARATION OF FRUIT-BUTTERS, JELLIES, MARMALADES,
CATCHUPS, PICKLES, MUSTARDS, ETC.
snipped..........
The volume is divided into three parts, upon each of which a
few observations are offered.
Part I. treats of the Manufacture of Vinegar. It is chiefly
based upon the German works, Die Schnell-Essig Fabrication
und die Fabrication von Weine&dg, by Dr. Josef Bersch, and
Lehrbuch der Essigfabrikation, by Dr. Paul Bronner. Both are
works of acknowledged authority, in which the authors have
brought together the results of their experience of many years.
PREFACE. VI 1
Part II. contains the Manufacture of Cider and Fruit-wines,
and Part III. Canning and Evaporating of Fruit, etc. For in-
formation on these subjects we are indebted to the French work,
Culture du Pommier d Cidre, Fabrication du Cidre, etc., by Jules
Nanot, and to the German works, Die Hebung der Obstverwerth-
ung und des Obstbaues, by Heinrich Semler, and Die Obstwein-
kunde, by Dr. N. Graeger. Wherever required, the information
derived from the above works has been supplemented by Amer-
ican processes.
The editor also acknowledges his indebtedness to numerous
American and English authors for valuable information, due
credit for which has been given whenever possible.
A copious table of contents as well as a very full index will
render reference to any subject in the book prompt and easy,
and the whole treatise is submitted to the public with a feeling
of confidence as to its value and usefulness.
WILLIAM T. BEANNT.
PHILADELPHIA, Sept. 26, 1889.
CONTENTS.
PART I.
THE MANUFACTURE OF VINEGAR.
CHAPTER I.
INTRODUCTION.
PAGE
Ordinary vinegar, what it is ; The discovery of vinegar ; Use of vinegar
as a medicine by Hippocrates ; Early knowledge of the property of
vinegar of dissolving calcareous earths ; The dissolving of large pearls
in vinegar by Cleopatra . . . . . . . . .17
The use of vinegar by Hannibal for dissolving rocks ; No early definite
knowledge of the cause of the production of vinegar; The process
of increasing the strength of wine-vinegar made known by Gerber in
the eighth century; Other historical data regarding vinegar; The
first preparation of acetic acid in a pure state and the discovery of
the property of very strong acetic acid to crystallize at a low temper-
ature ; Historical data regarding the formation of an acid body in the
dry distillation of wood ; Determination of the exact chemical consti-
tution of acetic acid by Berzelius and that of alcohol by Saussure ;
Historical data relating to the generation of acetic acid . . .18
The introduction of the quick process of manufacturing vinegar, in 1823,
by Schiitzenbach ; A method of manufacturing vinegar from wine
made known by Boerhaave ; ScMitzenbach’s original plan of working
still in use in some localities ; Necessity of progress in the manufac-
ture of vinegar by the quick process; The constantly increasing diffi-
culties in the manufacture of vinegar from alcohol . . . .19
Great purity of the acetic acid at present produced from wood ; Use of
“vinegar essence” for pickling, etc. ; Difference between the acetic
acid produced from wood and vinegar prepared from various sub-
stances ,....... 20
Principal defects in manufacturing vinegar by the quick process in general
use ... 21
X CONTENTS.
CHAPTER II.
THEORY OF THE FORMATION OF VINEGAR.
PAGE
Explanation of the chemical processes by which acetic acid in large
quantities is formed ......... 21
Liebig’s theory of the formation of vinegar ; The formation of vinegar
due to a chemico-physiological process ...... 22
Pasteur’s theory of the formation of vinegar; Difference between
Pasteur’s and Nageli’s views; Nomenclature of organisms producing
fermentation ; The vinegar or acetous ferment ; Origin of the acetic
acid formed in alcoholic fermentation ...... 23
Occurrence of acetic acid in nature ; Formation of acetic acid by chemi-
cal processes ; Formation of acetic acid by the action of very finely
divided platinum upon alcohol, illustrated ..... 24
Development of “ mother of vinegar” ...... 25
Pasteur’s examination of the relations of the mother of vinegar to the
formation of vinegar; The botanical nature of the organisms causing
the formation of vinegar ; Disease-causing bacteria ... 26
What constitutes the entire art of the manufacture of vinegar . . 27
CHAPTER III.
THE VINEGAR FERMENT AND ITS CONDITIONS OF LIFE.
The vinegar ferment, its origin and distribution ; Fluid especially
adapted for its nourishment 27
Experiment showing the conversion of wine into vinegar by the vinegar
ferment, with illustration ........ 28
Duration of life of the vinegar ferment ; Difference between the living
and dead ferment as seen under the microscope ; Requirements of
the vinegar ferment for its augmentation . . . . .29
Results of the withdrawal of oxygen from the vinegar ferment ; Ex-
periment showing the great rapidity of the augmentation of the
vinegar bacteria ; Nourishing conditions of the vinegar ferment . 30
Factors required for the settlement of the vinegar bacteria upon a fluid
and for their vigorous augmentation ; Composition of the nourishing
fluid ; A large content of alcohol in the nourishing fluid detrimental
to the vegetation of the vinegar ferment ; Experiment showing that
the vinegar ferment cannot live in dilute alcohol alone . . .31
The preparation of a fluid containing all the substances essential to the
nourishment of the ferment ; Sensitiveness of the vinegar ferment to
sudden changes in the composition of the fluids upon which it lives ;
The process of nourishment of the vinegar ferment . . .32
Supply of air required by the vinegar ferment ; Limits of temperature
at which the augmentation of the ferment and its vinegar-forming
CONTENTS. XI
PAGE
continued..........
http://www.archive.org/stream/vegetables00beatgoog/vegetables00beatgoog_djvu.txt
THE “QUEEN” COOKERY BOOKS.
No. 10.
VEGETABLES.
1902
England
[snipped]
This is a version of fried potatoes
very common abroad, but requiring a little knack
and some practice to ensure success. Gut the potatoes
into the wedge shapes recommended for the fried
potatoes, put them on in the hot fat in the same way,
I 2
116 7EGETABLES.
and cook them till tender and very lightly coloured
shaking them all the time they are cooking ; now
lift the basket out of the fat, and put them aside for a
minute in a warm place, return the frying kettle
to the fire, heat the fat very quipkly, and return the
potatoes to them, stirring them very gently for a
minute or two in it, when they should be puffed up
and swollen ; then drain them well, and serve very
quickly on a hot dish, dusted with salt. The great
secret in cooking these lies in the first frying ; they
should be cooked first till on lifting one and biting
it, it bites quite short and soft, and is only very faintly
coloured on the outside. Be very careful only to
put a few at a time into the pan the second time,
because if they knock together in the frying they
will harden and not puf! out properly. They are
well worth the little trouble they entail. It is
manifestly impossible in a book of this size to give
even a tithe of the almost innumerable methods of
cooking potatoes, but the above may serve to help
an intelUgent cook in the production of variety.
Pumpkin (Poti/ron). — Seldom seen in this country
save as soup, but abroad, in the United States especi-
ally, it is a great favourite, especially as “ pie “ ;
but its normal condition is mashedy for which you
take a good slice from a large pumpkin, remove the
outside peel, and the seeds with the pulpy tissue
adhering to them, and cut the flesh into inch cubes ;
cook these in boiling salted water for twenty minutes
or so, till tender, then drain well, press out every
drop of liquid, and beat the pulp up lightly with a
little butter, ppper, salt, and a little cream if handy.
VEGETABLES. 117
Another (French) method is, after preparing the
pumpkin as before, to dry the cubes in a clean cloth,
dust them with fine dry flour, and place a layer of
these cubes in a fireproof dish brushed over with oil,
dusting this layer well with black pepper, minced
parsley, chives (or shallot), and good salad oil, repeating
these two layers till the dish is full ; bake till tender,
when you pour off any superfluous oil, and serve,
Some cooks add grated Parmesan cheese to the
seasoning.
Pumpkin pie, — ^Prepare the pumpkin as before,
and cook it in a small quantity of water till quite
tender, then sieve it. To each teacupful of this puree
allow one well-beaten whole egg, a teacupful of milk,
and caster sugar to taste. Season this with some
ground ginger and nutmeg, beat it all well together,
and pour a breakfastcupf ul of this into an ordinary
dinner (or, if preferred, soup) plate, previously lined
with puff pastry, and bake. Eat cold.
Purslane (Pourpier), — ^This was formerly much
valued as a garden herb, but nowadays it is seldom
seen, though some old-fashioned cooks still use the
young shoots in salad, and the older ones as potherbs.
Abroad it is still in request, for salads especially, but
even for “ fines herbes “ the French cook considers
purslane, or pourpier as she calls it, indispensable.
Radish (Radis), — ^These in this country are seldom
if ever seen otherwise than raw, yet formerly here,
and still on the Continent, they may be met with
cooked, and very good they are. Well washed and
trimmed, radishes, the round ones especially, form
a favourite hors d’oeuvre.
118 VEGETABLES.
Radish, boiled, — ^Trim the radishes neatly, plunge
them in fast-boiling salted water, and cook till tender
(about thirty minutes), drain, and serve with melted
butter.
leaves, boiled, — ^Pick over the leaves,
removing any old or faded ones and the thickest
of the stalks. Let them steep in cold water for half
an hour, then drain and boil them in fast-boiling
salted water till tender (from twenty-five to thirty-
five minutes). Now lift them out, mince pretty
finely, season with a little butter, pepper, and salt,
and serve. They may also be finished off like spinach.
Specially good with roast ham, pork, &c.
Rampion. — ^A plant of the campanula tribe, formerly
much more in request than at present, though abroad
it is still cultivated and liked. The roots were the part
liked, and were gently boiled till tender, then served
hot with melted butter, or cold with oil, vinegar,
pepper, and salt.
Ravigotte, — ^This is a name apphed to minced herbs
served abroad for a garnish, either to ^salads, savoury
butter, or sauce. The commonest form is green
tarragon, chervil, chives, and burnet, but almost every
cook has his or her special blend of herbs for this pur-
pose. In France, where the salad is often prepared at
the dining table, the herbs are chopped and dished in
separate little heaps to allow the mixer to make
his own proportions.
Saffron, or Saffem (Safran). — ^The dried stigmas
of the winter crocus, much used formerly as a flavour-
ing for cakes, hashes, <&c., and still used in the Levant
in pilaffs, &c. Its use probably died out in this
TEGETABLES. 119
country from the difficulty <rf buying it pure. It is
sold as “ hay saffron “ and “ cake saffron.” Where
the flavour is liked, it is well worth keeping as an
extract, made thus : Put a small amount of saffron
in a }ar, say half an ounce or so, and pour on to it a
full gill of boiUng water, leave till all the colour is
extracted, then use or bottle.
Sage (Sauge). — ^This is a kind of Salvia, much used
in the preparation of stuffing for duck, goose, or pork.
The leaves are used fresh or powdered, but in the
former case any cook who respects her art will care-
fully blanch the sage leaves for five minutes in boiling
water, and dry them carefully, before mincing them
for stuffing, to which they give a strong, crude flavour
if this precaution is omitted.
Salad (Saiade), — ^This is a mixture of either raw
or cooked vegetables, served cold, tossed in either
a French salad dressing or in mayonnaise sauce.
In this country we have an evil habit of mixing raw
vegetables to an almost infinite extent, but abroad,
where delicacy of flavour is more studied, one or
at most two, vegetables are tossed in the dressing,
and served with a fourniture of minced herbs chosen
from the following list : Parsley, chives or onion
threads, tarragon, chervil, purslane, pimpernel, &c.
Salad is a most wholesome companion to meat of
every kind, and should be seen almost daily on our
tables. Lettuce of either kind is not the only founda-
tion necessary, for endive, tomatoes, onions, &c.,
may be served alone or in combination, or with cold
cooked vegetables as you please. This, needless to
say, refers to plain salads simply; fancy salaSs
190 YEGETABLES.
(previoudy described in No. IX. of this series), may l?e
composed of almost everything, fish, flesh, fovl,.
or vegetable. The two following recipes give examples.
Salad Gauloise, — ^Wipe, cleanse, and shce some
raw mushrooms, mixing them with sliced truffles,
cold cooked (waxy) potatoes, and cos lettuce. Serve
with a French or mayonnaise garnish.
Hongroise, — Scald, peel, and slice rather
thickly, some ripe and well-<5oloured tomatoes, dust
them plentifully with freshly-ground black pepper,
salt, a dust of cayenne, and some very finely-minced
shallot or chives; now sprinkle these sUces with oil
and tarragon vinegar, and set them on ice till wanted.
Serve garnished with whipped or clotted cream,
into which you have stirred some coralline pepper
and finely-minced chives or parsley. See that this is
icy cold when served.
For a French salad dressmg, put into a basin a
good pinch of freshly-ground black pepper, half a tea
spoonful of salt, and a scant tablespoonf ul of tarragon
(or plain) vinegar, and stir this well together till
the salt is perfectly dissolved; now work into the
mixture three full tablespoonfuls of good salad oil
(Provence oil is generally the sweetest) ; lay in your
salad, and toss it well over and over in this dressing
till each leaf, &c., has imbibed its proper share, then
lift them out with the salad servers into the salad
bowl, and serve. Never mix salad in the salad bowl
unless you have personally wiped every leaf, &c.,
or you will find a sloppy residuum at the bottom of
the bowl that will quite spoil the flavour. Do not
forget either that salad should only be mixed just
YEGETABLES. 121
as it is wanted. For mayonnaise, put into a basin
one raw ^gg yolk, an eggspoonfnl of mustard (either
French or English, or half of each), and a pinch each
of salt and white pepper; mix this all with a deli-
cately clean wooden spoon (a special spoon should
always be kept for salad-mixing), adding, drop by
drop, enough good oil to bring it all to the consistency
of butter, and, lastly, add a teaspoonful or so of best
vinegar, plain or flavoured. This will make about
half a pint of sauce, and will take up about one-third
of a pint of oil. There are, of course, many different
forms of mayonnaise^ but these have been given with
the fancy salads to which they belong. Never, if
possible, let a mayonnaise salad stand after it is
mixed, or the vegetables will get soppy and sodden ;
whilst exposure to the air will give the dressing a
most unpleasant, rank flavour.
Salsify (Salsifi), — ^This vegetable appears to be
returning to favour again, after being almost forgotten
for many years, and it is certainly well worth culti-
vating and preparing. There are two kinds, the white
salsify and the black or scorzanera ; the former is
eaten in its first year’s growth, but the latter is not
ready under two years. Scorzanera should never be
scraped or peeled till it is cooked, as if cut or scratched
when raw all its flavour and juice exudes.
to boil, — For lib. of the vegetable put into
a pan rather more than a pint of water, half a tea-
spoonful of salt, a dessertspoonful of vinegar or lemon
juice, and about 2oz. of butter or well clarified
‘ dripping, stir this till it boils, then lay in the salsify,
neatly trimmed and cut into three inch lengths.
122 YEOBTABLES.
Let it just reboil, then draw it to the side, and let
it simmer slowly but steadily for half an hour ; now
drain well, and serve with melted butter, drawn
butter, or any nice white sauce to taste. The pot lid
should be kept a Uttle off whilst the salsify is cooking.
Cooked thus the salsify may be drained, floured,
and fried; or dipped in batter, fried in hot fat,
then well drained and served hot, dusted with grated
Parmesan cheese and coraUine pepper. Or it may
be served with marrow, and a rich brown sauce,
after the style of cardes a la moelle, or, indeed, by
any recipe given for celery, cardoons, &c. Delicious
vegetarian patties may be made thus : Prepare a
rather thin puree of salsify (by boiling it till tender
enough to sieve, rubbing it through, moistening it as
you do so with some of the water in which it was
cooked, and seasoning it to taste with white and
coralline pepper, salt, a few drops of lemon, and the
same of essence of anchovy) ; stir into this small,
rather thick slices of previously cooked salsify, let
it all reheat, without actually boiling, stir in an egg
yolk beaten up with a spoonful or two of cream,
or use two or three spoonfuls of thick cream, and pour
this into some small pufl pastry patties, dust with a
little finely-minoed parsley and coralline pepper,
and serve at once. If made with salsify this is a
delicious dish, but if scorzanera is used, and the
flavouring is carefully done, the 03rster taste is unmis-
takeable. For this reason the Americans call scor-
zanera the ** oyster plant.” Cold cooked salsify,
sprinkled with oil and vinegar, and a fourniture
of minced herbs, is very nice with either a French
VEGETABLES. 123
salad dressing or mayonnaise, but perhaps even more
delicate if sprinkled with minced chives, parsley,
coralline pepper, and lemon juice, and served with
plain cream stood on ice till perfectly cold without
being actually frozen. A dainty garnish for cutlets
and fillets of all kinds is made thus : Cleanse and
peel the salsify {not scorzanera), throwing each piece
as trimmed into slightly salted and acidulated water
to preserve the colour. When prepared, put the
salsify into a panful of salted and acidulated water,
with j^z. or so of butter, and cook it for an hour,
then drain, shred it very finely, and use.
Samphire {BacUe or Perce-pierre). — ^This plant
grows wild all along the sea coast, and has been held
in honour as a pickle for generations — to such a
point that other plants somewhat like it have been
substituted for it when the supply of samphire ran
short; but as these substitutes are not as aromatic
as the real plant, this adulteration for some time
brought the original into disrepute. But once the
real samphire has been seen and tasted (the raw
fleshy leaves have a salty, spicy taste), it is easy to
distinguish. It should be gathered in May, or, at
all events, before the flower begins to show, for after
that it becomes hard and stringy. Choose the greenest
samphire, and lay it in a pan with three or four table-
spoonfuls of salt over it, then pour in sufficient
cold water to cover it, and let it steep for twenty^our
hours. Now drain off the water, and lay the samphire
in a large copper pan with a good tablespoonful of
salt, cover the pan down closely, and let it cook over
a very slow fire till it is quite crisp and green ; then
124 VEGETABLES.
lift it o& at once, for if allowed to stay on the fire till
it softens it is spoiled. Pack it at once in a jar, cover
it, and, when cold, fasten this cover down tightly.
Another way is to prepare the samphire as before,
but when drained from the steeping water, dry
carefully in a clean cloth, lay it into jars, and pour
over it sufficient boiUng white wine vinegar (previously
boiled with a small amount of ginger, mace, and
whole pepper) to cover it, let it stand till cold, then
cover down tightly, and store. This will be ready
for use in a fortnight.
Sauercraut
continued
[Several fruits that I never heard of in this]
http://www.archive.org/stream/recipesforpreser00wagnrich/recipesforpreser00wagnrich_djvu.txt
RECIPES FOR
THE PRESERVING OF FRUIT
VEGETABLES, AND MEAT
E. WAG-NEE
TECHNICAL MANAGER OF THE PRESERVING AND MARMALADE DEPARTMENTS
OF THE TRACHENBERG SUGAR BOILING WORKS
TRANSLATED FROM THE GERMAN
BY CHAS. SALTER
WITH FOURTEEN ILLUSTRATIONS
LONDON
SCOTT, GREENWOOD & SON
8 BROADWAY, LUDGATE HILL, E.G.
CANADA : THE COPP CLARK CO. LTD., TORONTO
UNITED STATES : D. VAN NOSTRAND CO., NEW YORK
1908
[Might be useful for new ideas, the canning times will not be those that are considered safe for todays canning....granny]
http://www.abbyskitchen.co.uk/recipe_data.asp?Name=Amish+Sourdough+Bread+Starter
Amish Sourdough Bread Starter
1 cup flour
1 cup warm water
1/2 cup sugar
1 package yeast.
Add on 5th day:
1 cup flour
1 cup milk
1 cup sugar
Add on 10th day:
1 cup flour
1 cup milk
1 cup sugar
1: Mix all the starter ingredients well and place in medium-sized glass bowl. Cover with dinner plate so as not to cover tightly. Let stand overnight in warm place. Stir down each day for 4 days (Important - do not refrigerate batter at any time) 2: On the fifth day add flour, milk and sugar and stir. Stir down each day until 10th day. 3: On the 10th day add flour, milk and sugar and measure out 3 separate cups of starter. Give one cup starter and a copy of the instructions to each of three friends. 4: Use remaining dough to bake choice of bread or use in streusel recipe as follows: Friendship Starter Streusel: Batter: 2/3 cup cooking oil 1 cup sugar 2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 3 eggs Starter Streusel: 1/3 cup margarine, melted 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup quick oats 1 cup nuts (optional 1: After sharing three cups of starter with friends, mix oil, sugar, flour, baking soda, salt and eggs with remaining starter. Mix well and spoon 1/2 of batter into greased and floured 9 x 13 baking pan. 2: To prepare streusel combine all ingredients and mix well. Sprinkle 1/2 of streusel over batter. Cover with remaining batter and remaining streusel. 3: Bake at 350 degrees for 35-40 minutes
Source: http://www.abbyskitchen.co.uk
Amish Corn Balls
Brown in 1/2 c. butter:
1 c. celery, chopped
1/2 c. onion, chopped
Add:
1 can cream style corn (2 1/2 c.)
1/2 t. salt
1/4 t. pepper
1 1/2 t. poultry seasoning or sage
1 c. water
Bring to a boil and then pour over slices of a 16-oz loaf of bread. Add 3 egg yolks and toss thoroughly. Let cool; form into balls and put in a buttered 9 X 13 dish. (made about 12 big balls) Melt 1/2 c. butter and pour some over each ball. Bake at 375 for 25 minutes. Put a can of cooked chicken ( drained ) add a can of cream of chicken soup (heat this together and serve over the corn balls. Good !!
Submitted by Jay
Source: http://www.abbyskitchen.co.uk
7 Up Apple Dumplings
2 (7 oz.) bottles 7-Up or lime beverage
1 1/2 c. sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 c. butter or margarine
6 med. apples
1/2 c. milk
For center of each apple: 1 tsp. cinnamon 3 tbsp. butter Combine the beverage and 1-1/2 cups sugar and 1/4 teaspoon each of cinnamon and nutmeg in saucepan, cook over medium heat, stirring constantly until sugar is dissolved. Add 1/4 cup butter, stir until melted. Set aside. Pare and core apples, leave whole or cut in half or quarters. Sift flour, salt and baking powder and cut in shortening. Add milk all at one time and stir until moist. Roll out and cut into 6” or 7” squares. Place apple in center of each square. Combine sugar, cinnamon and sprinkle 1 teaspoon to center of each apple, dot with butter. Place in 9”x13” pan, pour syrup into pan. Bake at 425 degrees for 35 to 40 minutes.
Source: http://www.abbyskitchen.co.uk
Amish Apple Fritters
1 Cup Flour
3 Tablespoons Powdered sugar
1/3 Cup Milk
2 Med Apple, sour, thinly slic
1-1/2 Teaspoons Baking powder
1/4 Teaspoon Salt
1 Egg, well beaten
Sift the dry ingredients into a bowl. Beat the egg and add the milk and stir into the dry ingredients. Mix well. Add the sliced apples. Drop batter by spoonfuls into hot fat and fry.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Source: http://www.abbyskitchen.co.uk
Amish Bread Starter
3 c Sugar
3 c Flour
3 c Milk
Do Not Refrigerate.
DO Not use metal spoon.
Day 1 - Combine 1 cup sugar,
1 cup flour, 1 cup milk in a
resealable
bowl : or bag; stir, use wooden or plastic spoon.
Day 2 - Stir
Day 3 - Stir
Day 4 - Stir
Day 5 - Add 1 cup milk, 1 cup sugar, 1 cup flour; stir.
Day 6 - Stir
Day 7 - Stir
Day 8 - Stir
Day 9 - Stir
Day 10- Add 1 cup milk,
1 cup sugar, 1 cup flour;
Stir; then split
among : 4 containers, these are now starters.
Give 3 away & keep 1.
You can make Friendship Bread with what is left in your container
Submitted by Jay
Source: http://www.abbyskitchen.co.uk
Amish Friendship Bread
1 c. starter
2/3 c. oil
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 c. sugar
2 c. flour
1/2 tsp. cinnamon
Dash of nutmeg
Raisins, nuts, dried fruit & grated carrots (opt.)
Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. Bake at 350 degrees for 1 hour or until dry.
Source: http://www.abbyskitchen.co.uk