Moisture, 13.3 percent
Ash, 5.9 "
Sugar, 12.4 "
Inulin, 4.3 "
Fiber, 6.9 "
Caramel and undetermined, 57.2 "
From the data of the above analysis the inulin does not appear to have been very largely converted into levulose by roasting, but rather into the insoluble carbohydrate matter. Whether or not, therefore, the inulin exists in the large proportion given in the analysis of the fresh chicory is a matter of some doubt.
Cranberry.—The cranberry is grown extensively in the swampy grounds of the northern part of the United States, especially in New England, New Jersey, and Wisconsin. It is a red, hard berry, not at all pleasant to the taste in its fresh state, very acid, but greatly valued during the autumn and winter months when stewed with sugar and served as a sauce, especially with turkey. Its chief use, in fact, is to eat with turkey or chicken. The cranberry is a fruit which contains naturally a small quantity of benzoic acid.
Composition.—
Water, 86.10 percent
Solids, 13.90 "
Soluble solids, 8.43 "
Acidity, 1.98 "
(Measured as grams of sulfuric acid per 100 grams of material.)
Cress.—The botanical name of cress is Lepidium sativum L. French, cresson alenois; German, Garten-Kresse; Italian, agretto; Spanish, mastuerzo.
It is a plant which is indigenous to Persia. It grows in this country in moist gardens and particularly in the warmer parts of the country. The real water cress belongs to a different species, its botanical name being Rorifa nasturtium. It grows only in water, in which it differs from the preceding variety. It is highly prized as an aromatic flavoring material and for table use. There are very many varieties in cultivation.
Cucumbers.—The botanical name of cucumber is Cucumis sativus L. French, concombre; German, Gurke; Italian, cetriulo; Spanish, cohombro.
The cucumber is indigenous to East India, but is now cultivated in all countries. It is a plant which develops vines which often run to great distances. The cucumber is used almost exclusively in its green state, and the very young cucumbers are most highly prized for making pickles, though all sizes are used for that purpose, from the very smallest to the giant variety. The number of varieties cultivated is extremely great. The variety known as the gherkin is highly prized for pickling.
