Wild Food V'e might perhaps learn from some of our
foreign guests not only how to grow more food, but how to cook, preserve and eat more sorts of food. A generation ago a Japanese visitor said that the best thing he could do by way of practical gratitude for hospitality was to give his hosts a recipe for cooking young bracken fronds, which--experto crede—are a most insipid food when cooked conventionally. We should do well to learn from our French guests the value of several sorts of mushroom, especially champignon. It is plentiful and has the rare and invaluable quality of keeping indefinitely. It is also worth remembering that tinned mushroom powders, a food that the Italians delight in, was taken to the Antarctic by our explorers. Such flavours are not to be despised in war-time.
W. BEACH THOMAS.
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