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By Euell Gibbons

Euell Gibbons was once one of many few humans during this nation to dedicate a substantial a part of his lifestyles to the journey of “living off the land.” He sought out wild vegetation in all places North the US and made them into scrumptious dishes. His publication contains recipes for vegetable and casserole dishes, breads, tarts, tarts and twenty diversified pies. He additionally exhibits easy methods to make quite a few jellies, jams, teas, and wines, and the way to sweeten them with wild honey or selfmade maple syrup.

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Extra resources for Stalking the Wild Asparagus

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Tie up the comers to make a bag and suspend over boiling water in a large covered kettle for 4 hours. Serve warm with wine sauce or whipped cream. One reason I am so fond of blueberries is because of the ease with which they can be preserved for out-of-season use. If blueberries are gathered on a dry day, packed, still dry, in fruit jars and placed in the refrigerator, they will keep perfectly fresh for a month or more. If you pick more than you can consume in a month, they are the easiest fruit in the world to can or freeze, or some of them can be dried as outlined above.

A better-known beverage that can be made from this tree is Birch Beer. Measure 4 quarts of finely cut twigs of sweet birch into a bottom of a 5-gallon crock. In a large kettle, stir 1 gallon of honey into 4 gallons of birch sap and boil this mixture for 10 minutes, then pour over the chopped twigs. When cool, strain to remove the now­ expended twigs and return the liquid to the crock. Spread 1 cake of soft yeast on a slice of toasted rye bread and float this on top of the beer. Cover with a cloth and let it ferment until the cloudiness just starts to settle.

To this add 1 package of powdered pectin and bring it to a boil. Then add 7 cups of sugar, bring it to boil again and boil hard for 1 a minute, pour into half-pint jars and seal. Dewberry Pie is a great favorite in the South, but one just as good can be made with any plump and juicy variety of blackberry. Line a 9·inch pie plate with oil pastry and fill it with washed dewberries or blackberries. Mix together 1 cup of sugar, Y4 cup of flour and a dash of salt. Sprinkle this evenly over the top of the berries and dot the top with butter.

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