SPRAT

a small fish of the herring type, caught in abundance in many parts of Europe, and extensively consumed there both fresh and smoked. There is a limited (1) Florida Sheepswool (2) Florida Yellow (3) Mediterranean ‘Toilet (4) Turkey Cup Sprats in this country—under their own name, in addition to what we sale of Dried eat under other titles! exported chiefly from Baltic ports, are cured sprats flavored with spices. Kilkies, a slightly fermented beverage, of the same general character as SPRUCE BEER: root-beer (which see), flavored with spruce e ence and various spices. pigeon. There is a large and constantly increasing demand for SQUAB: a young particularly in the large cities. The birds are at their best when about four squabs, old, i. e., after they have grown plump and before they have left the nest to fly weeks —for, unlike chicks, they are quite helple when young. At that time their flesh is milky and very delicate— after they have left the nest, it rapidly loses the special squab characteristics. Good specimens will, at the age mentioned, average eight pounds or more to the dozen. The best known varieties are the young of the Homer, Dragoon, Carneaux and Runt pigeons. The last named is the largest of all, but is not so frequently bred as it is not as prolific as the others. | Size, plumpne and light-colored flesh are the Squabs, three weeks old points to be observed in buying squabs. They should be very carefully handled, both in the store and wagon, as their flesh damages easily. They were formerly obtainable only in summer and they are still most plentiful then, but artificial mating now supplies them to the market all the year. a term applied to the edible fruit of many varieties of gourds, found SQUASH: in divers sizes, shapes and styles. The most famous of all is the PUMPKIN (which see). The others are cla ified as Summer and Winter squashes and are used as a vegetable—stewed, baked and fried—as a substitute for pumpkin in pies, etc. Summer squashes are usually consumed green, the seeds cooked with the flesh. They arrive in the market about the middle of June. Winter squashes are generally larger in size and are eaten ripe, the seeds being removed before cooking. They are serviceable through the winter and can often be held until the summer crop is ready, if thoroughly ripe, taken before the frost has them and stored, Squashes of all shapes and sizes touched preferably in tiers, each one free, in a moderately warm, dry place. Among well known types are the Cymling, or “Patty-pan,” or “Scalloped,” or “White (or Yellow) Bush,” white and yellow fleshed, the latter known also as Custard ae E SWEET SOP CASHEW NUT AND APPLE MANGOSTEEN TROPICAL FRUITS Squash; Crookneck, white and yellow; Hubbard, from dark green to orange and moderately smooth to very rough and warty, and Marroiw, yellow. The VEGETABLE Marrow (which see) is an English type of squash. [s. 592]