tivated and
in many sections where the native vegetable would languish. We are
told it is no uncommon thing for a petsai to reach sixty pounds in
weight. Department of Agriculture officials, however, advise that it
be plucked when about eight pounds in weight, its flavor being then
the most delicate and appealing.

This new importation, Uncle Sam's experts hope, will cause a drop in
the price of dinners. Cabbage long ago ceased to be a cheap dish.
But petsai requires none of the care which has to be lavished on
cabbage and will thrive in almost any climate and any soil.

The soy bean, once started, grows wild and yields several crops a
season. It can be prepared in a multitude of ways, from baking to a
delicious salad. According to Doctor Yamei Kin, the head of the
Women's Medical School near Pekin, milk can be made from it to cost
about six cents a quart and equal to cows' milk. It would be a
blessing if we could get rid of the sacred but unclean cow. One of
the state dairy inspectors told me, "We consider milk a filthy
product."

It may be remembered that, only twenty years ago, almost all the
dates consumed here came from the oases of Arabia and the valley of
the Euphrates. To-day there are more than a hundred varieties
successfully produced in California and Arizona. The wonders of
today are the commonplaces of to-morrow, and there is no telling to
what apparently impossible lengths science will go to relieve people
of the burden they now bear in the price of food. It has scoured the
ends of the earth for new delicacies and now experts will do their
best to teach the people to use them.

Have you ever heard of _"Whitloof"_ or _"Belgian Chicory"_ or have
you ever dined in one of the better restaurants of large city where
they have served during the winter months a salad composed of golden
blanched oblong leaves about 2 inches wide and 5 inches long, only
the outer edges showing a faint green? It is as delicate as the
perfume of roses, as crisp as young lettuce, as delicious as
asparagus, and as ornamental upon the table as the freshest fruit.

In former years this salad had to be imported and you had to pay
dear for a portion of it, a good reason why so few people know it. A
Belgian farmer located near New York has grown many thousands of
these plants this past summer.

How would you like to grow this dainty salad right in your living
room and cut several crops from a single planting lasting nearly
three mon