The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

delicious it must be when fresh. It is so commonly met with in the fresh form in America that it is found at nearly every dinner table. Large areas where land is not expensive are devoted to its growth, and hundreds of acres are required annually for the New York markets alone. It does splendidly in all parts of Australia, and for growing children it constitutes one of the most nutritious vegetables that can be well imagined. On this latter account alone, therefore, it is really a matter for national regret that it is so improperly passed over. One thing requires to be borne in mind, and it is that the cobs of ordinary Indian corn which are seen in so many country districts must not be confused with this sweet corn, as the latter is entirely different. These nutritious, although somewhat unknown vegetables, therefore, evidently deserve to be brought into prominent notice, and once public interest is aroused, their cultivation and ready sale will speedily follow. At the same time it must not be forgotten that the tomato itself had a desperate struggle for reception into public favour when first introduced to us. It actually trembled in the balance for no inconsiderable time, and it was some years before its good qualities were universally recognised. To-day, however, it occupies a very different position, and takes rank as a luscious vegetable, appreciated by thousands of people; and besides, it is of undoubted value in many disorders of the liver. But now that the Agricultural Colleges are in full swing in the different colonies, notably in New South Wales, Victoria, and South Australia, it is certain that the greatest possible good to the whole community will result. Their effect, too, in indirectly populating the agricultural areas of Australia will materially aid the great work of decentralisation. But apart altogether from this matter of the introduction of vegetables which have hitherto been overlooked is another which is hardly less important. I refer to the crude cookery which is bestowed on the ordinary vegetables at present in daily use. That there is sny