Milford chronicle., 1931-05-08
OUR BEST SPRING
TONIC
FRESH VEGETABLES

At this time of year, many of us
recall that in the days of our grand
mothers, children and grOwn-ups
were given sulphur-and-molasses to
tone them up after the heavy diet of
the winter season says Miss Pearl
Macdonald, of the Extension Ser
vice, University of Delaware.
Fashions in tOnics, as in other
things. have changed because of our
more scientific knowledge of foods
and nutrition.
In these days, instead of the above
mention tonic, we use plenty of
fruits and vegetables which, because
of their minerals, vitamins and
rOughage, serve the tonic purposes
better than the medicines.
Milk and vegetables, especially the
leafy ones, are designated as pro
tective foods" because if eaten in
sufficient amount and variety, they
assure an ample supply of minerals
and vitamins.
If fruits and vegetables help to
put us and keep us in good condi-
tiOn during the summer months,
they should also be used in the diet
during the winter season as well, if
we are to continue to keep in fine
shape.
How can this be done?
BY using the first green's that APP
pear in the spring-such as dande-
lions, winter cTess, marshmargold or
cOwslip, pOkeweed. etc.
by planting a garden as soon as
the weather permits.
BY having late paintings and a
supply of fresh vegetables until cold
weather comes.
By canning vegetables, throughout
the growing season, and thus pro-
viding a sufficient amount for the |
winter months.
But many people will say that you
can buy fresh and canned vegetables
during the winter. 1t is true that |
the stores, even in some of the small !
Ter towns, do have fresh vegetables |
during the winter and the stores al |
ways have canned goods on hand.
The fact remains, however, that |
many families do not buy either |
fresh or canned vegetables from the |
store. This may be accounted for in |
some cases by lack of money, but in
many others by lack of appreciation
of the value of vegetables in the
diet.
If all families had a supply of !
home canned goods on hand for the
winter months, their diet and, there
fore, their health would be greatly |
And so, continues Miss MaCDon |
aid, the Extension Service recon-
mends home garden for every
family and a supply of home can
ned vegetables.
Let us begin now with the leafy
green's. Our best nutrition authori-
ties recommend leafy greens in the
diet three or four times a week be-
cause of their special value due to
their richness in vitamins and min
erals.
Use them now, each as it appears
in season and also can them for
winter. Dandelions, winter cress,
poke weed and other spring greens.
How much of greens should we
,an?
If we follow the recommendation
If having greens three or four times
| week, we can work out the amount
IN the basis of a non-gfowing per-
cd of four months in this State. On
his basis. if we allow One-half to
wO-thirds of cup for one serving,
zach person would require six to
light quarts of canned greens for
he winter. Multiply this amount by
he number of persons in your fam 4
ly and you have the total amount
leeded for your family.
Decide early in the season how ,
many jars of each kind you will put
Ip and the canning can he done as
ach vegetable comes along in sea-
on.
For directions for canning fruits
nd vegetables. telephone or write
he Agricultural Extension Service, :
Jewark. or your County Home DEM [
Agent. and you will re-
GIVE, free of charge, the canning [
eahet /,