GARFISH

or Needlefish, a genus of elongated, slender, compre ed, spear mouthed fishes, represented in both temperate and tropical] seas, which may be ete | likened to a cro between a mackerel and an eel. Their flesh is x * wholesome and pleasing, but is avoided by many people because of \ the distrust aroused by the green tint of their bones. \ GARLIC, a vegetable similar to a small onion but with the bulb \ —white-skinned or rose-tinged—divided into ten or twelve sections } known as ‘‘cloves.’’? T’wenty bulbs of fair average size weigh about one pound. At certain seasons garlic abounds in many pastures and imparts a very rank flavor to the milk and butter of cows which feed f ‘on it. Its main uses are the flavoring of soups, sauces, salads, and AN ) pickles. In southern Europe it is a common and important ingre- ¢ © S| dient in many food combinations. Its flavor is stronger and more dt; j acrid when grown in cold climates than when cultivated in warm ‘’ _ The garlic is famous in history and has been popular in various & ~ «| parts of the world from the earliest recorded days. It was consumed. € \| by the laborers who built the Pyramids and by the legions of Ancient ws / kee| Rome. Garlic—the bulbs GARNISH, or Garniture, terms employed in general culinary tied to a bundle yarlance to include almost anything dainty in appearance or com of straw OAD. 0: position served with meat and fish dishes, ete. It may be a simple border of parsley or sliced beets; or a service of apple sauce or currant jelly; or any one of a hundred mixtures, including mushrooms, truffles, crayfish tails, shrimps, eockscombs, and vegetables cut into shapes, served either with or without sauce.