The Montgomery advertiser., 1904-05-16
SALADS AND POT
 HERBS WITHOUT COST.


 SALADS AND POT
 HERBS WITHOUT COST. 
 Bearing in mind the now popular cry that the cost of living is daily increasing. that .things" are sky-rocketing, it would seem at least a precautionary measure to turn to Mother Earth and regard closely. among other benefits. the salads and pot herbs she so generously offers for the taking. Indeed. they are to be had free of all cost but a little knowledge. Butchers then might dream of Christian charity anN green grocers be more modest did they but dread the peoples knowledge of Dame Nature as a rival producer of food. It was Mir Ham ilton Gibson who first stated that the elm mushroom alone hanging from a tree. often offers free of cost as much as forty pounds of meat to hungry public. while cultivated greens possess seldom as clear cut and in- found by the roadside and through the pastures.
 With the return of spring what more tasty salad can be served than the young ieafage of the dandeiion? In It's early green and tender state it is free from the bitterness which later 1t develops. About every doorway 1t may be found. for the plant seeds itself abundantiy, as though knowing its use to mankind. Even city yards show it usually amid their patch of turf. To dig 1t up from the earth an hour or two before 1t is to be used. leave 1t to crisp for while in cold water and then serve with French dressing are all the trouble and expense there is attached to this most desirable of the early spring salads. Nor should those who get it so easily regard it as something mean be- cause It is to be had for the taking. The price asked for small portion of dandelion salad at one of the city's large hotels would
 Dandelion leaves are also used to boil as
 Danndeiion leaves are also used to boil as greens which medical men pronounce bene- ficial to the system in need of cleansing and stimulating after the winters iethargy. old fashioned country people cotlect these leaves in the early season to hang up in bags in the garret that they may dry and thus be of use during the winter to brew into tea, drink then highly effective. although hardly to be recommended as pleasing to the palate
 Perhaps the earliest of the gay spring blossoms whose young shoots and leaves are sought as pot herb are those of the marsh marigold. Those seeking 1t and un- familiar with plant lore might at a glance think they had found group of large but tercups. since the flowers are somewhat similar in shape and of lustrous bright yell low colorings. Country urchins inappropri- ately call the plant "cowsiip," the reason for which is obscure. It is found In marshy. wet places. frequently not stones throw away from wind flowers blood roots, he- paticas. pulpit. dogs tooth vio- lets and many others that show their color almost with the first breath of soft, warm air. Those who have located the marsh marigold have. indeed little need to pur- chase either spinach or beet tops. for it boils into a green equally tender and whole some, while often mystifying the palate of an epicure through it's unusualness, for in -Ea at dinners-that is. except among the coun- try peopie-while in England, where it's flavor is highly prized by the aristocracy. this custom is general.
 The common dooryard plantain is an- other wild plant thought my many of re- nowned taste to outdo spinach in flavor when served as pot herb Indeed. 1t would be hard to overlook it's rosette of large, parallel veined leaves smuggling in among the turf about almost every habi- tation. Late in the season 1t sends up straight spikes closely packed with seeds, these being the especial delight of canary birds. In exactly the same way as spin ach 1t should be cooked and served. Its taste then Is more novel and quite as pleasing. Best of all 1t costs nothing but the time spent in gathering It. With the aid of a small troweI enough for a gener- ous meal can be dug in about half an hour.
 It Is hardly desirable to put forth the notion of seeking members of the orchid family for their edible qualities. The plants are too rare and their flowers far too beautiful for the public not to let them grow undisturbed, that they may re- produce their species As a matter of in- terest only then 1t Is mentioned that those of fibrous roots have suffered greatly in some parts of the country through the greed of those who know they contain a specific for nervous diseases.
 With a clearer conscience the pikeweed. or pigeon berry, which grows along country roadsides. may be valued as afford nE mankind nourishing and tasty food. As with the marsh marlgold. 1t is here the young shoots are gathered. to later be boiled down as greens. Their flavor is very delicate--a little suggestive of asparagusA Tn fact. the writer once heard 1t described by local authority as having real good smack" Strangely enough. the roots of this lusty plant are poisonous.
 Then there is watercress. to be gathered by some meadow spring or slow running brook, infinitely more fresh and crisp than it can be purchased. In the same locality perchance mint erects itself. ready to be taken home on the day that a joint Of lamb has been ordered for dinner. The little ground salad clngs also to moist places, the spicy taste of which. when used with French dressing is greatly enhanced by few picked leaves or common sorreI.
 Among the sunflower group of plants the one called Jerusalem artichoke. or wild sunfIower (helianthus tuberosus), Is indeed valuable as food producer. It Is a tall member of it's family. growing from five to seven feet high. and can be seen the whole summer through blooming along the way sides and by garden fences. Toward the summit 1t is we'll branched As it's Latin name implies. It's root stock is tuberous and 1t is this part of the plant which has long been sought in France a great deli cacy. The French name for 1t even is bit of a mouthful. turbinumbour
 In this country also these large tubers are being appreciated more and more each year. When served as a vegetable they are first cut in strips of about two inches long. boiled until soft with seasoning. and then have thrown over them a white sauce. The treatment, in fact. is similar to the manner of preparing salsify. Another way of serv- ing these tubers Is as a salad. After they are boiled and have become qute cold they should be cut up in rounded. rather chunky pieces, and then covered with either a French or mayonaise dressing Served with fish, as a change from cucumbers such salad is excellent It also is refreshing with game near the end of dinner.
 CASE OF URIAH PORTER.
 Ending of fl Cause Celebre in County of