Abbeville progress. (Abbeville, Vermilion Parish, La.) 1913-1944, 1914-03-14
HEH TU0E2 onJp
Uncle Sam Introduces Vegetable
GOOD 70? Winter Use.
Bianched Dasheen Shoots Are Some
thing Like Asparagus, Win Deli
cate Flavor Which Is Suggest
i've Of Mushrooms.

been CAicIlmtLttQ WIN by SCIENTISTS
OF the department OF agriculture, who
now give the details of q special way
in which it may be forced. BY forcing
and b.anching the shoots OF this tn
Der crop (which originally is grown
Ike the pUt2toI, tue scientists have
obtained q new tender deIicacy lot
the table, which may be used much
like asparagus, while its flavor is sug-
-rsjive OF mushrooms
Several ways of forcing and bIauch-
ing the shoots Of this vegetable have
been tried, ana satisfactory shoots
have been grown i'm all these ways.
in one of the experiments blauching
was accomplished ty keeping the
shoots covered with sand Ia other
experiments by the department. a
frame covered with several thick
nessos OF burlap was used. The boxes
ia which these experiments were car
ried on We're placed in a greenhouse
ou a bench that was supplied with
bottom heat
Who're the production Of shoots on
a large scale is desired, other methods
are more suitable, These are de-
scribed in a circular just issued by
the Office of foreign seed and plant
Introduction, entitled: The Forcing
and Biauching Of Gasheen Shoots"
The Office will supply The bulletin TO
anyone that requests it. Requests
should be addressed to the L. 5. De
partment of Agriculture, Washington,
d. c.
The new circular gives number of
Illustrations, one of which shows
bed OF dasheens in a greenhouse at
Battle Greek, Mich There is a board
covering shown in the course of con-
structiOn which is for the purpose of
blanching the shoots. This is prac-
tically light-proof, and should have
sides from Is to "a inches high. The
temperature inside this should be
about 20 degrees f. The soil tor
sand should be a little warmer, say
so degrees, To obtain this tempera-
ture it is best to partially inclose the
space beneath the bed.
To obtain the shoots. corms of the
dasheen, weighing two to three pounds
or more, are planted in a fairly warm
place in very moist sand or sandy
soil. CORN" is the term used to de-
scribe the bulb-like root OF tie plant,
as "tuber" is used to describe that of
the potato. A half-and-half mixture
Of sand and ordinary potting soil has
given good results. The corms are
just covered, the terminal bud being
at the surface. Provision must be
made for keeping the shoots in total
darkness from the time they begin to
grow. Water should be supplied often
enough to keep the sand or soil con-
tinuously moist.
The first crop of shoots is usually
ready for cutting In 80 to 40 days af-
ter planting. From six to ten cut
tings can be made at intervals of 10
to IA days, depending upon tempera-
ture and the size of the corms used.
The shoots are cut close to the CORN,
and as far as practicable. before the
leaves begin to expand. They will
then usually be to 10 inches long.
After the corms become exhausted.
which is indicated by the weak growth
of the shoots. they are discarded.
Out of doors in a warm region, as in
Florida, the corms may be planted in
rows in sandy soil and the shoots
blanched by ridging the soil as growth
progresses. Instead of ridging the
soil, boards may be used, as in blanch-
ing celery. but the shoots must not
at any stage of their growth be ex-
posed to light for any considerable
length of time
The shoots have been found to keep
well for several days, if in a cool, dry
place. As they are very succulent,
however, it is better that the period
of storage be very limited-not over
two to four days when avoidable. A
little ventilation is necessary, but as
the shoots soon wilt if evaporation is
too rapid, a parafIined paper should
be used in wrapping and slight open
ing left.
Sometimes, when the shoots are
to be kept for only day or two before
using, it may be advisable to wrap
first in wet paper and then with par
affined paper, especially if the place
where they are to be kept is not quite
cool enough
A special method of cooking is re-
quired for blanched dasheen shoots,
in order to destroy a slight bitterness
of taste. They should never be tasted
raw.
The following recipes, although pre-
pared with a good deal of care, are
not considered as final, and it is hoped
that housewives and others will try
notifications of them:
l. Cut the shoots into two-inch
lengths, pour on an abundance of boil
ing water, add salt, and boil for IL
minutes; %drain, pour on enough cold
milk so that the shoots will be COM
pletely covered when it boils; season
with salt and boil for FIVE minutes;
drain, season with butter, and serve
on toast. or plain. Cream sauce may
be used in serving, if desired.
,. Instead of boiling in milk after
draining off the first water, add lit
tie niece of hacOn or other fat maat