The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1901-01-09

CullHaIy euGBcSClOuS OHcpeO ny III III
Der of new vegetables and fruits which
are being introduced into the markets
of our cities. Some Of them are most
valuable and will afford welcome ad-
ditions to the list Of garden pro-
ducts
Notable among these novelties is
A JAPANESE VEGETABLE.
called crosnc, which the 'ronoh have
recently adopted and which many
Yankee visitors at the Paris Exposi-
tion have had chance to "ssmplc. T"
It resembles the vegetable oyster" :"
or satisfy, butts much better, being
finer in texture and more delicate in
flavor. Those who have tried it say
that it is delicious, whether fried,
used for salads or preserved in the
form Of pickles. 1t is q little tubcr,
looking somewhat like u shrimp with
out legs, and is produced in such quan-
titles that siugle acre has been
known to yield four tons. Extreme
ly nourishing and digcstible, it is said
to be the most easily cultivated of gar
den vegetables much 80, indeed,
that it is hard to eradicate when once
it has been planted.
Another new thing recommended
for culinary employment is
THE "RosELLA,"
which is grown in Florida, and is be-
ing introduced in Southern California,
where one canning firm has planted
CIT ten acres of it cxrcrimcntally,
with the intention of converting the
product into jelly. If all goes we'll
with the crop, and the jelly finds the
profitable market expected, the enter
prise will be actively pushed and
valuable industry will be created.
The plant is shrub somewhat re-
sembling Il thrifty cotton plant, and
it's blossoms look like cotton blossoms.
When the petals have fallen the
calyxcs, which contain the seed YES
sells, are pluckcd and stcwcd for jam
or jelly just like cranbcrrics or cur
rants. The jelly they make is most
delicious, and they are likewise excel
lent for pies and as pickles. In the
tropics this shrub, which is native
of tho Wost Indies, is perennial, but
in the warmer temperate regions 1t
may be grown successfully by plant
ing it every year.
TIE "MEIoN pApAw"
is not to be confused with the ordi-
pary papaw, to which it is not at all
related. It is light-ycl!ow fruit, re-
sembling in size and shape longish,
smooth cantcloupc, and grows on
small palm-like tree, which has
great tuft of leaves at its top. When
leaf falls a fruit takes its place, the
blossom being formed in the axil of
the leaf. This curious melon, which |
grows on tree, is no~ being produced /
from central Florida southwark, and
also in the warmer parts of California.
1t spoils too quickly to be shipped to
Northern cities fresh, but before long
it will be sent to market in a prcscrv-
cd state. Strictly speaking, it is a
vegetable, and not fruit, being eaten
customarily in the course of the meal,
and not for desert merely. The Uni
ted States Supreme Court, deciding
the point in the case of the tomato,
has finally established this distinction,
which must stand good hcnccforth in
commerce and law
Cut up and stewed in sugar, the
melon papaw resembles apple sauce.
1t is also stewed with meat, like cab
bagc and corned beef But its most
interesting use is to make tough meat
tender, the meat being placed for this
purpose between bruiscd leaves of the
liant, or else rubbed with the rind OF
the fruit. Only recently has the rea
son back Of this singular property
been discovered by chemists, who have
asccrtained that the juice contains q
peculiar digestive element, TO which
the name "papain'' has been given.
Meat exposed to contact with it un-
dcrgocs partial digestion and is thus
made tender. At the present time
large quantities of this juice, extract
ed by crushing the whole plant, in
cluding the trunk and leaves, are bot
tied for use by sufferers from dyspcp.
sia and other stomach troubles. The
remedy has been found especially
valuable to yellow fever convalescents,