s are by no means the most nutritious diet, as water enters
largely into their composition; but food to supply perfectly the needs
of the vital economy, must contain water and indigestible as well as
nutritive elements. Thus they are dietetically of great value, since
they furnish a large quantity of organic fluids. Vegetables are rich in
mineral elements, and are also of service in giving bulk to food. An
exclusive diet of vegetables, however, would give too great bulk, and at
the same time fail to supply the proper amount of food elements. To
furnish the requisite amount of nitrogenous material for one day, if
potatoes alone were depended upon as food, a person would need to
consume about nine pounds; of turnips, sixteen pounds; of parsnips,
eighteen pounds; of cabbage, twenty-two pounds. Hence it is wise to use
them in combination with other articles of diet--grains, whole-wheat
bread, etc.--that supplement the qualities lacking in the vegetables.

TO SELECT VEGETABLES.--All roots and tubers should be plump, free
from decay, bruises, and disease, and with fresh, unshriveled skins.
They are good from the time of maturing until they begin to germinate.
Sprouted vegetables are unfit for food. Potato sprouts contain a poison
allied to belladonna. All vegetables beginning to decay are unfit for
food.

Green vegetables to be wholesome should be freshly gathered, crisp, and
juicy; those which have lain long in the market are very questionable
food. In Paris, a law forbids a market-man to offer for sale any green
vegetable kept more than one day. The use of stale vegetables is known
to have been the cause of serious illness.

KEEPING VEGETABLES.--If necessary to keep green vegetables for any
length of time, do not put them in water, as that will dissolve and
destroy some of their juices; but lay them in a cool, dark place,--on a
stone floor is best,--and do not remove their outer leaves until needed.
They should be cooked the day they are gathered, if possible. The best
way to freshen those with the stems when withered is to cut off a bit of
the stem or stem-end, and set only the cut part in water. The vegetables
will then absorb enough water to replace what has been lost by
evaporation.

Peas and beans should not be shelled until wanted. If, however, they are
not used as soon as shelled, cover them with pods and put in a cool
place.

Winter vegetables can be best kept wholesome by storing in a cool, dry
place of even