RACAHOUT

or Racahout des arabes, originally an Arabian beverage, made from roasted acorn-meal, sweetened with sugar, and flavored with aromatic herbs. The title is now generally applied to a food prepared from potato-flour, tapioca, and cocoa-flour, flavored usually with vanilla, Tt resembles arrowroot and is intended principally for children = a and invalids, either as a beverage or cooked to thicker consistence. a RACCOON, or ‘‘Coon,” 5 a small, omnivorous, noca” turnal animal, with a - broad head and narrow fr muzzle, which generally |j averages about the size of | a large cat. Itis common ‘= in various parts of North |7; — America and is considered good game by many Sad i people. It is marked by yh: very short legs, a’ coarse a ") i a furry coat of brown or ¢ grey-brown, and a bushy Meg 7 a tail, generally ringed in, - = —. 1. Copyright, Keystone View Co. black and white. Raceoon RADISH, a root of practically no nutritive value (it consists principally of water and wood-fiber with a little acid for flavor) but so popular as a relish that it constitutes an important article of the market-gardener’s crop.:, There are almost innumerable varieties, in i - #} all sizes, shapes, and colors. Early radishes Q ‘ are generally the smallest, and winter types the fe largest. The three chief divisions by shape are the round, olive-shaped, and long. The 4 principal colors are red, white, yellow, purplish, oe. ig) and black. Under proper cultivation there is af | aa little difference in quality among standard varie- \ > a ties, but the red, and red and white, are usually e A ae | preferred because of their pleasing appearance. “SSS fe = Quick growth and pulling at an early age are Pad wee e ential to the production of tender radishes.; (hoe ees Scie we of Any that become too coarse to be desirable for Me a a eating raw may be boiled as a vegetable. € oa aitin: me ets. The season of the fresh-pulled radish extends — ae from early spring, when forced growths appear, a. — a! to late fall, succe ive plantings giving a con- Sorting daikons—large Japanese ee ~ tinuous supply of young roots, Winter radishes are generally of slower vrowth than the spring and summer types and some attain very large size, a few kinds reaching a length of fifteen to twenty inches without becoming woody or woolly. They are generally pulled in the late fall and kept through the winter by storing in dry cellars oy similar places. The largest of all are the Chinese and Japanese, with plants two to three feet in spread and with roots that often weigh forty or more pounds each. They are coarse in flavor and texture, and are generally cooked.