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2. Tending Your Sprout Garden

Sprouting with household equipmen: has become very popular of late by those who wish to have fresh sprouts on hand. The method is simple, thouzh a-bit tedious, but well worth the effort. |

The receptacle used should be plastic, enamelware, or china to prevent contamination during the process, A large plastic containe@ such as a oie or two gallon sized empty icecream container will jo very well. The beans or seeds to be sprouted should be well rinsed in lukewarm water and left in the water overnight to swell. This water loaded with water soluble vitamins and minerals may be used in soups, stews, gravies and sauces. Failing any other use, it is good for wateriig the household plants. |

A quarter of a cup of mung beans require about one cup of weterin which to soak overnigat in a two-cup container. This amount yields about two cups of sprouts at maturity. Place the beans in the sprouter, sprinkling the bottom eveniy. Rinse every morning and evening dur- ing the process by letting water run into the container toaout one inch above the sprouts, skim off floating husks, etc., and let stand for a few minutes, then care- fully drain off the water. Replace the lid, and set in a warm dark place, under the sink, or keep covered on a counter. For best results the temperature should be between 70 to 80°F. The beans should be ready for har- vesting on the second or third day, and may be left until the fourth or the fifth day, depending on individual taste and the degree of maturity desired. Some sprouts are at their optimum on the fourth or fifth day, others on the second or third day. To facilitate the strain- ing of small seeds, such as alfalfa, it is best to use a wire mesh strainer, Moistened

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