to the important vegetable foods in the United States. The most important member of this family is the pumpkin, Cucurbita pepo L., which grows often to an enormous size and has a beautiful yellow color. The French name for the pumpkin is potirons; German, Melonen oder Centner Kurbiss; Italian, zucca; Spanish, calabaza totanera.
The pumpkin of California, especially, is noted for its gigantic proportions. The pumpkin is used very extensively in New England, as well as other parts of the country, for making pies, and is also used as a sauce. The pumpkin is not eaten raw. As a cattle food it is highly prized in all parts of the country, and when fed to milch cows it imparts to the butter, even in the winter, a delicate amber tint.
Composition of the Flesh of the Pumpkin.—
Water, 93.39 percent
Ash, .67 "
Protein, .91 "
Fiber, .98 "
Sugar, starch, etc., 3.93 "
Fat, .12 "
It is seen that the flesh of the pumpkin is essentially a watery food, the chief ingredient of the solid matter being sugar. Its value, therefore, as a food is more condimental than nutritive.
Horse-radish.—The botanical name of horse-radish is Cochlearia armoracia L. French, raifort sauvage; German, Meerettig; Italian, rafano; Spanish, taramago.
The horse-radish is prized as one of the principal condimental vegetable substances in common use in the United States. It is particularly used with oysters and other foods of similar character and as a sauce or spice in a salad. It is indigenous to Europe, but is now cultivated everywhere. There are many varieties, but they are all characterized by a sharp, pungent taste and odor.
Adulteration of Horse-radish.—Other vegetable substances, as, for instance, the more highly spiced aromatic turnips, are often substituted for horse-radish.
Jerusalem Artichoke.—This is a plant of the aster family (Helianthus tuberosus L.) producing a heavy ovoid head the fleshy parts of which, including the base to which they are attached, are highly valued as food, being usually eaten with a sauce. This plant is more largely cultivated in France and other European countries than in the United States.
Kale.—Kale is a variety of cabbage which is somewhat different botanically from the common cabbage. This form of cabbage does not make a firm head, but grows only with free leaves. It is especially adapted for use in much the same manner as the common substance known by the housewife as greens. It is a hardy plant and grows well even in cold climates. There are a great many varieties of kale, and the composition is practically that of the cabbage.
