davidaulloa/AmericanStories huggingface dataset:
Putnam patriot., 1929-10-10
BOY IN TROUBLE

A ffteen-year old boy has con- fessed according to the police, that he stole bicycle, stole pay envelopes at lccal mill, where he has been em- ployed. and also forged pay cheeks. Officers are convinced that the youth is below normal intelligence His past in being investigated by Peter A. Gardner, probation officer, before he is arraigned at a juvenile session of the ci.y court.
Putnam patriot., 1929-10-10
Weddings
Morin- Dexter


 Victor Morin Jr.. of Putnam was married Monday morning in Our Lady cf Good Help church. Maple vile. R. l.. to Miss Mildred Dexter, daughter of Mir. and Mrs. Joseph Dexter of that place. Rev. Donant Lucier performed the ceremony and celebrated the mass. There WIS q ape- eial musiea' program including sing inc hv Niss Estelle Beandreanlt of Putnam. Miss Loretta Morin. sister of the bridegroom was bridesmaid and Arthur Codere cf Worcester was best man.
 The bride wore white satin dress with bridal veil and carried white ros- or ord lilies rf the val ey. The brides maid wore an orchid satin dress with picture hat to match and carried pink roses.
 Preceding her marriage the bride was the honored guest at five showers
Putnam patriot., 1929-10-10
Women Suffering
 Bladder Irritation

If functional Bladder Irritation disturbs your sleep, or causes Burn ing or Itching Sensation, Back ache, Leg Pains, or muscular aches, making you feel tired. depressed. and discouraged, why not try the Cystex 4s Hour Test? Don't give up. Get Cystex today. Put it to the test. See for yourself how quickly it works and what it does. Money back if it doesn't bring quick improvement, and satisfy you completely. Try Cystex today. Only 60c. WILLIS B. CARROLL. DRUGGIST.
Putnam patriot., 1929-10-10
THOMPSON W. C. T. U.

The Thompson W. C. T. U. will meet on Thursday. October IT, at 2 o'c ock. at the home of Mrs. Flora Ross. in Putnam.
 Topic: Medical Temperance. Host ess: Mrs. Ross.
Putnam patriot., 1929-10-10

and received many beautiful pres ents.
 Following the mass a reception was held at the Maplevi'le casino. Guests were present from many pla- ces. Following wedding trip to the White mountains and New York the couple will live in Chepatchet.
Putnam patriot., 1929-10-10
TEACHERS CONVENTION

The State Teachers Association wi l meet Friday. October 25th. Most of the Putnam teachers are planning to attend the sessions in Norwich or Hartford.
Putnam patriot., 1929-10-10
h.limark Ability

The ablesi men that ever were hso all an opcnness and frankness of desE ing. and name Of certainty sso veracity. Lord Bacon
Putnam patriot., 1929-10-10

members Of Nc. 2, responded to the call.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-14

Spencer have returned from visit TO
the formers son-in-law and daughter,
Mr.. and Mrs. Earl Darling, In Atlanta.
Miss Mary Strange Morgan OF Raj
eigh, N. c., has been the guest OF MISS
Jeanette Yates Cochran on South 81.
Mr. and Mrs. John Flanagan, jr, left
recently BY motor for their home in
Lynchburg after visit to Mrs. A. j.
Ross on North Patrick street.
Mr.. Willis De Land has returned 10
his home in Clinton, N. X, after q
visit to his cousins, MIR. and Mrs. Oiaf
Saugstad.
Miss Blanche Barbour OF Roanoke is
the guest OF her brother-ln- ana
sister. Mr.. and Mrs. Charles F, Holden.
Mr.. Herbert Bryant and his class
mate. Mr.. Wat Tyler, have returned to
the University of Virginia after visit
to his parents, Mr.. and Mrs. Arthur
Bryant on Oronoco street.
Additional Personal Notes
OF Special Interest.
Mrs. Eugene Feagans was the week
end guest of Mr.. and Mrs. B. F. Bryan
in lexington.
Mr.. and Mrs. A. c. Timberlake Of
boswell. Va, and Miss Dorothy Edwards
of Richmond have left for their homes
after a visit to Mr.. and Mrs. q. Z.
Undertake.
Miss Florence Lewis of Colonial Beach
is the guest Of Mr.. and Mrs. Henry
A. Taylor.
Miss Mary v. Martin has returned to
Atlanta after visit to her parents, Mr..
and Mrs. c. T. Martin, on Prince street.
Mr.. and Mrs Floyd Vance of Palmyra.
Pa, were week end guests Of Mr.. and
Mrs. c. B. Vance on King street.
Mrs. H. w. Spylman and Miss Helen
Spylman are home from a visit to Mr..
and Mrs. B. F. Hales in Chancellor Va.
Mr.. Stewart Williamson and Mr.. Sam
uel Williamson of Richmond were re-
cent guests of Mr. and Mrs. Frank VIII
hanson.
Mrs. Emmett Leach of Middleburg,
Va, is the guest of her sister, Mrs.
Henry Padgett.
Miss Alys Lee Harding was the week
end guest of Miss Virginia Shelton at
her home in Washington.
Mr.. and Mrs. j. v. Sturdevant OF
Burlington, VT, are the guests Of Mr..
and Mrs. Ralph Sturdevant.
The Rev. and Mrs. Churchill j. Glib
son of Richmond, were the guests last
week of DR.. and Mrs. Willoughby Reade
at the Episcopal High School.
Miss Virginia Cary Dawson has re-
turned to Linden Hall Seminary in
Lancaster. Pa, after spending the
Spring holidays with her parents, Mr..
and Mrs. Samuel Cooper Dawson.
Miss Ellen Warning of Essex County.
Va, was the guest last week of Mr.. and
Mrs. Charles r. Hooff. Mr.. Charles r.
Hooff, jr., had as his guests Mr.. Tyson
Lee and Mr.. Gordon Boone of Balti-
more.
Mr.. and Mrs. Robert S. Turk of At
lanta were recent guests of Mr.. and
Mrs. Sydney H. Smith.
Mr.. Joseph Guiffre has returned to
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-14

his home in Brooklyn after q visit to
his parents. Mr.. and Mrs. Anthony
Guiffre.
Mrs. G. H. Martin and her two chill
dren. Frances and Robert, of Roanoke,
spent the past week with her sister.
Mrs w. H. Brown.
Mr.. John Sewers. son of the Rev. and
Mrs John s. Sewers, left last week for
Bridgeport, Conn.,, where he will make
his home.
Mrs. Dalton Taylor and Miss Ruth
Taylor are the guests of the formers
parents, Mr.. and Mrs Frederick Baker
in Athens, Ohio.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-14
Missouri Society Will
Welcome d. A, R. DELEGATES

The Missouri Society win welcome
Mrs. Benjamin L. Hart, State regent,
and delegates from Missouri to the
d. A. r. Congress, at reception to be
opportunity for delegates to meet
Missourians of washington who remain
citizens of the home State.
Representative Dewey J. Short,
youngest of the Missouri delegation in
Congress, will be speaker of the eve-
ming, and musical program will pre-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-14

garden house Of the Grace Dodge Hotel.
There were about rs In the company,
which included the national president,
Mrs. Katherine Sears Of Glen Falls,
N. Y; the national executive secretary,
Miss Harriet Richards Of Chicago; the
district chairman, Miss Helen Mallory
Of Elmira, N. Y, and one Of the national
vice presidents; Mrs. Nina Price Of New
York. Miss Ida B. Earhart, president
of the local Zonta Club, presided.
The luncheon was one OF the features
Of the Spring meeting of District B
OF the Zonta Club which includes the
sylvania and part of New York State.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-14

ser. st. Louis: Mrs. Ray Palmer, Macon;
Mrs. L. II. Hannah. Hannibal; Mrs. G..
s. Kleppinger, Martinsburg: Mrs. Graf
tan Kerans. st. Louis, and Miss Ethel
Owings.
Representative Joe J. Manlove, presi-
dent Of the society, will arrive from
Joplin In time for the reception. The
vice presidents. Representative w. L.
Nelson Of Columbia and Mrs. Bessie
Parker Brueggeman, st. Louis, already
are in the city, the former having been
attending meetings Of the House COM
mittee on agriculture. of which he Is a
member, and the latter in connection
with her duties as chairman of the
Employees Compensation Commission.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-14

cede the reception. Mrs. David Hop
kins. wife Of the Representative from
st. Joseph, will sing a group of songs.
Mrs Roscoe G. Patterson, wife of the
Senator from Kansas City and SPRING
field, will head the list of hostesses for
the evening, others being Missourians in
washington who are members Of the
d. A. r. as follows: Mrs. L. G. Dyer,
wife of the Representative from st.
Louis; Mrs. Clyde Williams, wife Of the
former Representative from Hillsboro;
Mrs. Edgar @. Ellis, wife Of the Repre-
sentative from Kansas City; Mrs. Hugh
G. Smith, Kansas City: Mrs. w. A. Dur
ham, ST. Louis: Mrs. Howard J.. Hodg-
kins, Columbia; Mrs. Charles r. Key
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-14

Mrs. Eugene H. Andrew, formerly Of
Jefferson City, is chairman Of the re-
ception committee. and Mrs. Otis j.
Rogers, Florence Court, secretary.
While the reception will be the fsa-
ture Of the evening, as has been Gus
tomary at Missouri parties, dance viii
be part Of the entertainment.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-14

Two very special groups that in
clude all the latest grains and styles
in genuine leather of best quality.
All nicely lined and fitted.
Main FIoor-Handbags
Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-14

We are just as careful,
and just as we'll able to fit
the larger woman Isles SO
to 49, as the slim young
miss or her older sister the
smart young matron.
Second FIoor-COatS
The Washington times., 1929-07-23

Maturity Is one Of the most
troublesome problems with water
melons. AS watermelon ripens,
the under side changes from white to
pale yellow, lemon. or ivory color
and small pinnples or warts appear
on this surface: the green, ground
pallor on the top side also takes on
q faint yeIlowish cast in place Of the
bright clear green Of iTnmaturity.
An immature watermelon. when
thumped with the fingers, rings
with q metallic sharpness, while 4
ripe melon enits duller and more
muffled sound. il you run your
thumb over the surface Of Q ripe
watermelon. the thin epidermaI layer
OF green skin peels off like loose
paint; an immature specimen will
not peel in this manner.
Have II .PIugged'
re you still have doubts, ask your
retailer to plug the melon and
let you taste 1T. IL you are buying
part Of cut watermelon, remember
that the flesh should be bright red,
crisp and juicy well out to the rind;
underTipe melons have hard, pale
pink flesh and overripe ones tend
toward mealiness.
After the middle of July over.
ripe melons are frequently offered.
Usually these can be distinguished
The Washington times., 1929-07-23
FOODS GooD
FOR CLEAR SKIN
Physician Recommends Three
Vegetables to Improve
Complexion

1t may seem strange to hear .
professor of medicine recommend
The eating of cabbage as an aid to
beauty, as was done in an address
In St. Louis recently. He stressed
cabbage, carrots and spinach as diet
aids to good skin.
We believe that most medical au-
thorities viii agree that the clear and
beautiful complexion is one Of the
results of good health. IL that is so,
the words of q food scientist have
q bearing on the subject OF beauty.
This authority says that we should
eat at least one raw fruit and one
raw vegetable each day, also fruit
and vegetable well cooked. The vita
minis and minerals found in fruits
and vegetables tone up the whole
system. They give many Of the
healthful elements the body acquires
in the diet.
A dash Of sugar is recommended
for adding to the pleasure Of eating
fruits and vegetables. Nature de-
yeloped this supreme flavorer for
relieving our diet Of blandness and
monotony. Use q dash Of sugar on
cereals, on berries, in stewed fruits
Remember an old secret: Use q
dash Of sugar in nearly every vege-
table while it is cooking (prefer-
ably in little water). This small
amount of sugar does not make the
vegetables taste sweet. But it is
surprising how it develops the
natural fiavors of the foods. Foods
tastefully prepared encourage
healthful eating. The sugar way is
the happy way. The Sugar Institute.
The Washington times., 1929-07-23
PICNIC MENUS
ARE GIVEN
BY BARBARA b. BROOKS
Heme Economics Department.

KelIoEg Company, Battle Creek. Mich.
This II vacation time-a period
Of rest and recreation. What more
delightful vacation pastime do yon
know Of than picnic In a lovely
sheltered spot. perhaps on the bank
of a wiIlow-fringed stream. To some
people picnic means q camp fire
and mees cooked in the open, but
others prefer simply to open baskets
and have the meal all ready pre-
pared.
Cold baked ham which has been
glazed with honey. fried chicken or
assorted cold cuts may be the sub
stantial dish around which the rest
OF the meal Ii built-or hearty
salad, deviled eggs. or baked beans
may be the piece de resistance.
With variety Of sandwiches, and
fresh vegetables such az radishes
onions and tomatoes. and the addi-
tion OF simple dessert OF fruit and
cookies, our picnic menu ID com
plete.
Spme sandwiches which are suit
able for the basket lunch are;
Dried Beef Sandwich
e cup dried beef
X cup grated cheese.
cup celery
Tomator soup.
Mix dried beef, cheese and celery
thoroughly and add enough tomato
soup to moisten. Spread between
slices of rye or brand bread.
Fried Ham Sandwich
v ID smoked ham, seasoned and fruit
quite brown
. large diIi pickles
small Spanish onion
" cup mayonnaise
Put ham. pickles and onion
through q food chopper and mix
with mayonnaise. Spread between
slices Of bread.
Egg and Olive Sandwich
hard -cooked eggs
Y cup Clipped. ripe olives
MayOnnaise
Chop the eggs and mix with olives
and mayonnaise. Spread between
slices OF white or bran bread.
Raspberry dem Sandwich
Make a tilree-deck sandwich, using
cream cheese between slices one and
two and jam between slices two and
three.
All sandwiches should be wrapped
In wax paper to insure their keep
ing fresh.
The Washington times., 1929-07-23
HOW TO MAKE
|. CLUB HIGHBALL

For club higbball, put scoop OF
vanilla Ice cream in tall glass.
Fiji the glass with ginger ale. stir
until thoroughly blended and serve
at once. Beverage must be previ-
ousiy well chilled.
Vanilla ice cream combines well
with root beer. cherry. grape,
lemon, cream, raspberry, lime or
any flavor carbonated beverage.
Attractive combinations for bridge
parties or late evening refreshments
ares
Orange sherberf with grape,
orange or lemon carbonated bey-
,erage.
Pineapple sherbet with grape
carbonated beverage.
Pineapple ice with ginger ale or
lemon cafbonated beverage.
Raspberry sherbet or ice with
lime or raspberry carbonated
beverage.
The Washington times., 1929-07-23

Fortunately. not only does the sum-
mer offer us a large number of avail.
able vegetables but each and all OF
these are susceptible OF agreeable
variety in themselves, and success
ful combination with each other.
Here are some ideas:
Smothered Onions
Place in a buttered glass pie plate
a layer OF cooked, whole small onions.
about eight being sufficient. Place
them so that they do not touch each
other, then Till in the space between
and around the onions with cooked
green string. beans, about two cup
fuls. Pour over all one cupful of thin
white sauce or cream well seasoned
and dot with one tablespoonful Of
butter in small pieces. Place in a
hot oven OF 500 degrees F. for Is
minutes or until the tops of the
onions are flecked with golden
brown. Highly seasoned tomato
sauce may be used in place OF the
white sauce or cream. One and one
half cupfuls of coarsely minced
cooked sausage or other meat. such
as lamb or leftover Hamburg steak
may be added to the tomato sauce
il desired. Serves six.
Vegetable PeOnies
Select six medium and uniform.
sized beets and cook until tender.
Slip off the skins, hollow out to
form cups and with a sharp knife
cut out VS. so as to leave the rest
in petals. Brush the hollowed-out
beets with three tablespoonful of
melted fat to which one-half tea
vinegar and one teaspoonful of sugar
have been added.
Then fill the cups with buttered
and highly seasoned cooked diced
carrots, about two cupfuls being
sufficient Place In hot oven of
500 degrees F, for Is minutes or
until thoroughly heated and serve.
Cold cooked peas. potatoes or
salmon and potato salad may be
used instead of the carrots lie the
combination is to be used as
cold salad. Use dressing literally
and place on crisp lettuce. Serves
sir.
ScaIloped Onions and Peas
Cook eight small whole onions
or three large ones. quartered, In
boiling sailed water until tender.
Drain and place half OF them in
buttered glass dish, dot with one
tablespoonful OF fat and sprinkle
over them one-quarter cupful of
coarse bread-crumbs which have
been slightly Drowned in one table.
spoonful of fat. Add an inch layer
of cooked peas. about one and one.
half cupfuls, which have been high.
" seasoned with one-haIf teaspoon
full of salt. one tablespoonful of
butter and one-half teaspoonful of
sugar. Then add another layer
Of the, seasoned onions and cover
all with three-quarters Of a cupful
OF the coarse, dried bread crumbs.
Pour over all one cupful OF milk
or thin cream and brown in a hot
oven of 500 degrees r. Tomato
sauce may be used instead of the
milk. Serves six.
The Washington times., 1929-07-23
Recipes Tested By
Good Housekeeping

These household articles are
supervised BY the information.
ally recognized Good House.
keeping Institute, which Ii con.
Quoted BY Good Housekeeping
Magazine.
In their fully equipped,
modern laboratories types Of
household devices are tested
By q corps of scientifically
trained men and women.
Furthermore. new cookery
methods are constantly being
evolved to save steps, time
and labor 10 bOusekeepers.
All recipes are tested and
standardized and will always
work II directions are care.
fully followed.
Recipes printed on this page
serve six people unless other
wise specified.
The Washington times., 1929-07-23
ALL-BRAN GRIDDLE CAKES

/ cup Ali-BrKn.
cup flour.
/ tablespoon sugar.
: teaspoons baking powder.
" teaspoon salt.
! egg.
u cups milk.
teaspoon melted shortening.
Mix and sift flour, sugar. baking
powder and salt; add All-Bran. Com.
bine egg with milk and add to the
dry ingredients. Add melted short.
ening. Beat thoroughly and bake
on d hot griddle.
The Washington times., 1929-07-23

at once by their dull, dead appear
ance and the large amount of yellow
nothing on the green surface.
Large watermelons are considered
superior to small ones and cost
more, pound for pound, but this is
not an infallible rule. Round or
long watermeIoHs are equally good,
but avoid those which are badly
misshapen, gourd-necked, or too
abruptly tapering toward the, ends.
The color OF seeds ranges from
white to brown or black, according
TO variety, and has no bearing on
maturity.
Cantaloupe Tests
For the sake OF simplicity, all
the cantaloupe and muskmclon tribe
viii DO referred to as cantaloupes.
There are horticultural differences,
but to the consumer these are un.
important.
The best cantaloupes, regardless
OF variety. are well formed, large,
and heavily netted with veins which
stand out like whipcOrd. When
fully ripe, the ground color under
the netting becomes yellow or
golden, the melon is notieeably soft
at the blossom end, but Yields to
pressure anywhere and has 4 pleas
ing aroma.
Observe the stem end and IL the
entire stem clings, the cantalOupe
was picked too soon and will never
have fun sweetness even after 1t
softens. Catalogues picked at
stage where the stem splits (cal1ed
the half slipl usually ripcn
normally, but the best specimens
are those picked when the entire
stem separates readily. leaving only
the scar.
Large Ones Safest
Small cantaIoupes are often picked
from dead or diseased vines and
hence are inferior. SO 1t generally
pays to buy large ones even though
they cost more. Iil-shaped or badly
SCARED cantaloupes seldom acquire
normal flavor. Cantaloupes vary
from long oval to oblate In shape
and are pink, salmon. or green
fieshed. but this has little bearing
on quality.
Some of the miscellaneous types
of melons are excellent and you
will find them worth trying. Honey.
dews and asabas are the two most
important kinds Of this group. The
HoneybaIl is a recent development
similar to the Honeydew, only
smaller and slightly netted.. The
Persian melon resembles an enor-
nous. oId-fashioned muskmelon.
The flesh Is golden colored and deli
cious.
The Washington times., 1929-07-23
Caramel Pudding Sure
To Appeal to the Palate

For Caramel Ginger Pudding
Soak one cupful OF gingerbread
crumbs or ginger cake crumbs in
two cupfnls of hot milk. Put one
half cupful of sugar in hot fry.
ing pan and stir constantly over a.
low fire until d golden.brown syrup
forms.
Pour Immediately into five small
custard cups or ramekins which
have been creased. Beat three eggs
slightly, add two tablespoonfuls If
sugar and add tins to the crunab
and milk mixture. Pour into The
cups or ramekins, set in a pan of
hot water and bake In a $50 de-.
gree +. oven until firm--about 45
minutes. Chill and serve.
The Washington times., 1929-07-23
EscALLOPED POTATOES
8 medium potatoes
q teaspoonfuIs salt

medium potatoes
2 teaspoonfnIs salt
Pepper
Y cup cheese
cup evaporated milk with / cup
boiling water
Boil potatoes in jackets until Al.
most done. Remove skins and cut
in X inch slices. Arrange in q but.
tered baking dish In alternate lay.
ers, sprinkiing each with salt, pep
per and grated cheese. Repeat. Add
diluted milk, cover and bake in a
slow oven ESQ degrees FL and cook
until potatoes are tender. Yield:
Six servings q quartz
The Washington times., 1929-07-23

ASPARAGUS EN- FRI

tablespoons butter.
. tablespoons flour.
teaspoon salt.
Pepper.
u cup eyaporated milk diluted with
"A cup water.
bunch fresh asparagus.
rounds tsast
poached eggs.
u cup grated cheese.
Prepare a white sauce of the
butter, flour, salt. pepper and di-
luted milk. Clean asparagus. tie
In bunch ana cook with tips mp
in the boiling stated water. Drain
and add to white sauce. Place a
poached egg in center of toast.
Pour asparagus around the egg
and sprinkle grated cheese over
top of ALL Serve at once. Yield:
s servings.
The Washington times., 1929-07-23
LA TOMATO POMPADouR.

Take nice, firm tomatoes; cut
slice from the. top of each and
scoop out the seeds. Season inside
with salt and pepper. Cut some
celery and apple into slender
straws, ane bind with ..layonnaise
&C tanning good measure Of
cream. Fill the tomatoes with this
mixture ID replace the "lids."
Leave tbs on ice or in a very
cool place hour before serv-
The Washington times., 1929-07-23
COLLEGE FUDGE

cup brown sugar.
cup white sugar.
1 cup milk.
/ cup English walnnts.
Butter the size Of 3 walnut
Square Of chocolate.
i teaspoon vanilla
Cook until it forms Il soft ball.
Beat until 1t becomes D little
creamy. Quickly add nuts and
vanilla and pour into buttered pans.
The Washington times., 1929-07-23
CABBAGE WITH BACON

medium head cabbage.
. teaspoons salt,
8 quarts boiling water.
strips crisp bacon.
cup evaporated milk diluted with
cup water.
tablespoons bacon fat.
. tablespoons flour.
Il teaspoon salt
Dash pepper
Trim cabbage and cut into
eighths. Loosen leaves. Cook
rapidly, without covering. in boil.
ing water to which salt has been
added. Cook until tender. s to IL
minutes. Broil bacon until delicately
brown and crisp. Prepare white
sauce OF bacon fat. flour, salt,
pepper and diluted evaporated milk.
Add chopped bacon. Drain cabbage
and add sauce. Yield: servings.
The Washington times., 1929-07-23
VALUABLE TIPS ON SELECTING
Observation-Disclosures

Melon harvest reaches its height during the heat of July
Cantaoupes more abundant this month than other
time considering the country whole Quality too is
then nearest to perfection
The Washington times., 1929-07-23
This
cereal
!!

IT's 40 crisp il pops and
crackIes when you pour on
milk or cream. And what .
fIavorl Crunchy rice grains
toasted golden brown.
Rice Krispies are fine for
any meal. Give them TO the
children for supper. Easy
to digest. Order q red-and-
kreen package from your
Grocer. Try the recipes for
rIaacarOons, etc. Made BY
KeIIogs in Battle Greek.
The Washington times., 1929-07-23
Try Serving Summer
Vegetables This Way
your next trip.

Vegetables have been brought into the lmelght
before and every housewife when planning her daily meals
will include agreeable variety of the many yege
tables.