GOOBER

or Goober Pea, a title sometimes applied, especially in the South, to the Pzanur (which see). It is better restricted to an allied species which lacks a true stem and bears only one seed in a pod. Since its introduction the goober has run wild in some parts of the Gulf States. ’ <:: GOOSE, a bird which has been raised as a pet or for the table as far back as history reaches =. and is to-day known and enjoyed for its flesh in R iE every part of the world. It is, perhaps, the most é ' 7 popular in Germany, where it is eaten in a great = many different forms—fresh cooked, smoked, _. he + and salted. Jispecially famous are ‘‘smoked: ¥ | Pome rani an goose-breast’’ and ‘‘Pokelgans’’— USTs ~ | the latter being goose-meat salted, stewed, and — _ a = preserved in fat. By ‘‘goose’’ and ‘‘geese’’ | one means of course both male and female birds ae ee =—S ganders and geese—for as a food-bird the a gander long ago saw his title submerged by that African and Toulouse geese of his mate! Goose-fat is also highly regarded by many races. It is largely eaten in Germany in place of butter—particularly bv Hebrews, as its use on bread, for example, is permi ible with meat, whereas it is a violation of the Talmud i an law to eat butter and meat together. It is also valued there, and elsewhere, for many culinary operations, Some people avoid goose-meat, fearing that it is too greasy to be easy of digestion. This prejudice finds its chief basis in poor cookery. The flesh is acceptable to most stomachs if the surplus abdominal fat is removed before cooking, and if, during cooking, care is taken to skim off, or otherwise withdraw, the grease which is exuded. The objection to the over-large size of the bird for the average family is one le easily met under the American custom of retailing only whole poultry-hirds. In this country the most popular varieties are the White Embden and the Grey Toulouse. ten. The Embden is distinguished by its white plumage j and blue eyes, and its orange bill, shanks, and toes. It has a large, deep, square body with a round, full breast. 4 The ‘‘standard weights’’ are twenty and eighteen pounds for the adult gander and goose, and eighteen and sixteen pounds respectively for the young birds. It often averages fifteen pounds in market weight. It is particularly well liked by consumers because of its white pinfeathers, and by growers because it puts on ’ flesh rapidly and matures early.: The Toulouse is‘a larger bird—the biggest of stand- |f ‘ “AS ard breeds—the adult gander reaching twenty-six = pounds. Its plumage shades from the dark grey of its back to the white-edged hght grey of its breast,and JI the white of its abdomen. Its body is of only medium length, but broad and very deep, nearlv'touching the 2 ground. It is often called the ‘‘Christmas goose’’ be- Wilire"Chinesetgodte andlpamter cause it is ready for the market at about the time the holidays begin. It is named after Toulouse, France, where it is bred in large numbers. The other standard, fully domesticated breeds are the Grey African, the brown and white Chinese, and the Colored Egyptian (or Nile). The African is about the same size as the Embden, young birds averaging a little lighter. Jt is distinguished by a large head with a black knob in front and a heavy dewlap under the throat. The knob is seen only in this and the Chinese varieties. Tts lees are set so far back that it carries itself almost erect. Vhe neck, breast, and under-parts are of varying shades of hght grey, and the back, wings, and tail are dark grey. The African is valuable for market purposes because of its rapid growth, making eight to ten pounds in about ten weeks. The Chinese geese are smaller. They are not favored by specialized producers, but are an excellent type for the farmer who devotes only a portion of his time to his poultry vard, as they are hardy, easily fattened, and good layers. The Brown has grevish-brown plumage, lighter on the underside, with a brown head, black or dark brown knob, and black bill. The plumage of the White is pure white on all parts, with orange knob, bill, shanks, toes, and web. The Colored Egyptian, or Nile, goose is the most beautiful of ifs race. As, however, it is bred solely for ornament, if is not entitled to lengthy consideration among its more useful cousins which offer up their succulent goodne to the appetites surrounding the dinner table. - Mixed grey and black predominate in its upper plumage, the breast shading to chestnut, the wings relieved by white epaulettes, and the tail feathers of glo y black. The under-body is light buff or vellow with black pencilings, Geese under favorable conditions will live to a great age, but for table purposes one year is quite old enough! The age can be tested by the upper bill—if it wil! of colors (*‘white,’’ vellow, red, ete.) and often reaches a full inch in diameter and ' an inch and a half in length. The gooseberry is not popular here, Jargely because our native varieties are smaller, le juicy, and le flavory. The green berries are fairly well liked in pies— they also make good sauce because of their peculiar tartne --but the ripe fruit is infrequently offered. Many attempts have been made to grow the big English gooseberries but have met with no commercial succe . The chief obstacle is the susceptibility of the bushes to gooseberry-mildew. Green gooseberries are very easily preserved. The best method is to cook them until the skins burst and then put them up in fruit jars, no sugar being used until shortly before serving. They can also be kept for a considerable length of time without cooking if (after a careful sorting out of bruised or otherwise damaged fruits) they are filled into wide-mouthed bottles or jars, covered with water, corked well or otherwise covered, and stored in a cool cellar.