RUTABAGA

or Swedish Turnip, or Turnip-rooted Cabbage, a vegetable grown elietly for its large, turnip-like root, which develops partly under and partly above ground. In flavor it resembles the kohlrahbi. The flesh is vellow in some types, and white in others. The title ‘‘rutabaga’’ is in some parts specifically applied to the vellow roots. the white roots bearing then the English vernacular name (for both kinds) of ‘‘Swedish turnip.’’ RYE (sce the color-page opposite 558), a species of grain resembling wheat. but generally much taller in stalk, whieh is the principal cereal of northern Ru ia, Sean din a via, and northern Germany. It is very hardy and will grow in latitudes too cold aud in soil too poor for wheat thriving best, bowever, and being most productive, under conditions favorable to wheat. Its food value also is similar — the principal difference being a little le protein and a little more sugar and minerals. There are few clearly defined varieties under general cultivation here, the chief division being into ‘‘winter’’ and ‘‘spring’’ rye. North Dakota raises our largest crop. Rye-flour is consumed in increasing quantities in the United States, chiefly by the foreign-born population but also to a growing extent among other cla es. It makes good, though dark-colored bread. Rye graham flour is the whole unbolted grain, similar in style to true Graham wheat-flour. See Rye bread, Pumpernickel, and Knackebrod in the general article on Breap. The Encyclopedia of Food — S **S**