The legumes of this genus are roundish, and swelled out, so as to bear but little outward resemblance to a pod.
The legumes are very large in proportion to the flower; and consequently, by a wise provision of nature, only a very few of the flowers produce seed.
The valves of the legumes are not fleshy like those of the pea, but dry and hard, and when they open they do not curl back.
It has been known since the time of the Romans that the growth of clover, peas, beans, and other legumes in soil causes it to become more favorable for growth of other plants.
So much food is stored in legumes (as beans and peas) that man has come to consider them a very valuable and cheap source of food.
Cereals and legumes are less digestible foods than are dairy products, meat, or fish.
Why are legumes valuable crops in general farming and for the feeding of farm animals?
What nutrients do the legumes contain in comparatively large amounts?
Legumes are "nitrogen-gatherers," whereas most other plants secure their nitrogen only from decomposing organic matter.
A large percentage of protein is contained in Eggs Meat Fowl Fish Nuts Milk Cheese Gluten of Wheat Legumes (beans, peas, lentils, peanuts, etc.
It is for this reason that we suggest rubbing legumes through a colander in so many recipes.
They may be varied by adding different flavorings to legumes while cooking or to broths after straining.
Euro Nearly all legumes for stewing or baking should be put into boiling salted water (most authorities to the contrary notwithstanding), to keep them from cooking to pieces and to preserve their color and flavor.
The legumes remaining may be used for stews and soups).
NUTS As nuts occupy the highest round of the true meat ladder, we give a variety of recipes for their use, following with legumes and eggs in their order.
Mashed legumes may be used in place of nut butter in these vegetable soups.
For legumes or other meat dishes, sometimes use carrots in dice or slices, sprinkled with chopped parsley or interspersed with sprigs of parsley.
Other legumes may be substituted for the ones given.
When eggs are used in cakes, breads, puddings or other dishes, fewer nuts, nut foods, legumes or other proteid foods will be required.
When a farm is rented, the lease should provide that clover or other legumes occur with sufficient frequency to keep up the supply of nitrogen without the purchase of a considerable quantity in chemical fertilizers.
Assuming a given type of management, the question is, How much of the required nitrogen will be obtained from the legumes in the cropping system, how much from the manure, and how much must be purchased in commercial fertilizers?
Green, or fresh legumes are more easily digested than the dried legumes.
The fresh young legumes are to be considered in the same class as succulent vegetables, which are dealt with in the next chapter.
Eggs, milk or legumes may be taken in place of flesh foods.
The matured, dried legumes are to be classed both as starchy and proteid foods.
More legumes and less flesh foods will help to reduce the cost of living.
We get phosphorus from milk, eggs, cereals, legumes and other foods.
It is easier to digest than the legumes (peas, beans, lentils) which are rich in protein.
The legumes are so very rich that they should be eaten in very simple combinations.
The fresh young legumes may be classed with the succulent vegetables.
The legumes contain all the protein and all the force food the body needs, so it is useless to add meat, bread and potatoes.
The various vegetarian roasts, composed of nuts, cereals, legumes and succulent vegetables are hard to digest.
One rather peculiar food belonging to the legumes is the locust bean or St. John's bread, which we can sometimes obtain at the candy stores.
Taken in moderation and well masticated, the legumesare excellent foods.
Inoculation is needed for best results, as in the case with other legumes new to a region.
If the manure is in small amount, due to a scheme of farming involving the growing of crops for market, the function of the manure may be only to encourage the starting of sods, in whichlegumes are a leading factor.
The soybean is gaining a place among the valuable legumes of the United States, and the acreage is increasing as its merits become known to all.
It costs nearly four times as much per pound as either of the two other constituents of a fertilizer, and so far as is feasible it should be obtained through the legumes and stable manure.
Most legumes require a soil artificially inoculated when brought into a new region, failing otherwise in some degree to make full growth.
The natural corrective is lime, which combines with the acid and leaves the soil friendly to all plant life and especially to the clovers and other legumes that are necessary to profitable farming.
A fact of importance to the farmer is that the bacteria which thrive on the roots of some legumes will not serve other legumes.
In consideration of the value of legumes we must take into account the bacteria which they have associated with them, and through which they obtain the atmospheric nitrogen.
It is found usually on land of limestone formation, and shares with other legumes a liking for lime, but it has been grown successfully in regions that are known to have a lime deficiency.
Where other clovers more useful can be grown, also cow peas, soy beans and other legumes valuable for food uses, it would seem unwise to sow sweet clover.
The power of legumes to increase the nitrogen content in the soil should allay apprehension with reference to the possible exhaustion of the world's supply of nitrogen, notwithstanding the enormous waste of the same in various ways.
Because of this, inoculation can only, or at least chiefly, be effected through the use of soils on which that particular class of legumes have grown, or which are possessed of bacteria proper to that particular species.
In the Northern States, with a normal rainfall, the mission of this plant is likely to be circumscribed, for the reason that other legumes possessed of a much higher food value may be grown in these.
The amount of nitrogen that may thus be brought to many soils by growing clover and otherlegumes upon them is only hedged in practically by the nature of the rotation fixed upon.
If the crop is wanted solely for the enrichment of the land, it will usually be better to sow it alone, as crops other than legumes do not bring as much fertility to the land.
Other legumes more useful may be grown in these areas.
The amount of fertilizer which it is best to apply is difficult to decide upon; much depends on the character of the soil, what crops are cultivated and whether a crop of legumes is grown or not.
These legumes will add nitrogen to the soil and help to reduce the fertilizer bills, for nitrogen is the costliest of all the fertilizer materials which we buy.
If legumes are grown for the benefit of the orchard, they should be fertilized, and if the crop is turned back into the soil, this may be sufficient for the trees, particularly while they are young.
Meat may be omitted from the diet and legumes adopted as the chief source of nitrogen, but this change requires some knowledge and careful feeding in the beginning.
The best form in which legumes can be taken is in their green or immature state, owing to the fact that the immature starch they contain is readily soluble, while mature legume starch is rather difficult to digest.
These qualities are due to the fact that the nitrogenous material oflegumes are radically different from the nitrogen found in nuts, and belong to a class not so desirable as food.
The fat-producing staple foods are: All cereal products All legumes Bread Eggs Milk Potatoes In order, therefore, to remove the causes of obesity, one must begin with the diet.
Sidenote: Legumes rich in nitrogen] Legumes are rich in nitrogen, and some varieties are also very rich in oil.
Meat is digested wholly in the stomach and does not require mastication (only enough to be swallowed), while dried or mature legumes require much mastication, owing to the carbohydrates they contain.
Carefully dig up the roots of several legumes and wash the soil from them.
This crop not only has power like the other legumes to take nitrogen from the air, but it is also a strong feeder, that is, it can feed upon mineral plant food in the soil that other plants are unable to make use of.
There is, however, a class of plants called legumes which can use the nitrogen of the air.
These legumesget the nitrogen from the air in a very curious and interesting manner.
By using thelegumes for our green manure crops we may supply the soil with nitrogen taken from the air.
In this way the legumes are able to make use of the nitrogen of the soil air, and these germs which help them to do it by catching the nitrogen are called nitrogen-fixing germs.
By growing any of the class of crops called Legumes we may add to the soil not only humus but also nitrogen.
Of these the legumesare by far the best, as they collect the free nitrogen from the air which other plants cannot do.
The sweet, nutritious legumes are valued as fodder.
The legumes with the exception of soy-beans and peanuts, however, do not contain complete protein.
Although the driedlegumes are especially rich in protein, they do not all contain complete protein.
Cottage cheese, eggs, peanuts, and other legumes are valuable substitutes for meat.
Since the driedlegumes are a much cheaper source of protein than meat, they should be used oftener than they are.
During the long heating, dried legumes break up, if not carefully cooked.
Legumes supplemented with milk or combined with a small quantity of meat furnish economical sources of protein food.
Although dried legumes are comparatively cheap, the fuel required to cook them for so long a time may increase their cost to a considerable extent.
But the dried seeds of legumes exceed all seeds in protein content.
The dried legumes should be soaked overnight in water, to which a little baking soda has been added.
A small quantity of meat may be combined with the dried legumes or cereals and a saving effected.
An increasing acreage in various legumes not only furnishes forage but enriches the soil.
Fertilizer is bought at exorbitant prices, while the richness of the barnyard goes to waste, and legumes are neglected; land is allowed to wash into gullies which soon become ravines.
The soil instead of being taxed year after year under the heavy strain of grain crops was being renovated by the legumes that gathered nitrogen from the air and stored it on tubercles attached to their roots.
Atmospheric nitrogen cannot be used by plants for this purpose, except in the case of certain bacteria and other low plants, notably the bacteria which live in symbiosis with the legumes in the nodules on the roots of the host plants.
Hay made from our common legumes contains about 40 pounds of nitrogen per ton.
When grown on soils of normal productive capacity legumes secure about two-thirds of their total nitrogen from the air and one-third from the soil.
Haricots, lentils, and many other legumes are more tasty if made into cutlets or rissoles and fried in this manner, after being mixed with breadcrumbs and seasoning, than if merely boiled or stewed in the usual crude style.
Occasionally a clearing is met where languid natives have attempted to grow enough legumes for their meager wants, together with the omnipresent sugarcane patch which supplies them with enough cachaca for their frequent debauches.
We have also learned that they can act in connection with legumes and some other plants, enabling them to fix atmospheric nitrogen and store it m their roots.
But with legumes no such relations exist, because legumes are not dependent on the soil for their nitrogen supply.
But there yet remains hosts of grasses and legumes adapted to sub-tropical climates concerning which we know practically nothing.
We have faith that the grasses and legumes exist, if we only can find them.
Out of very numerous grasses and legumes at present under test are several that possess promise, and these I shall discuss briefly.
In brief, we are scouring the earth to find grasses and legumes to meet Florida's needs.
I believe that on many of the better pasture soils, especially in North Florida, that these legumes can be established and that they will re-seed themselves year after year.
Legumes are a very important food for young children, and their use should begin during the second year.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "legumes" in a variety of sentences. We hope that you will now be able to make sentences using this word.
