Excerpt from The Ohio Farmer's Home Guide Book This word has a comparatively narrow signification in this country; generally it is used to denote a dwelling place. The English attach a far deeper meaning to it. To them it means the place where the heart is, the one place on earth where, above all others, the affections are centered - father, mother, brother, sister, are all concentra ted in that one word. To make our dwelling place a home it must be made attractive; it need not be fashionable; it must be neat. Do not shut out the sunshine; it may fade the carpet, but it will preserve the health of the inmates, and give an air of cheerfulness all through the house. Do not be afraid of a little fun. If you want to ruin your sons, let them think that all mirth and social enjoyment must be left on the threshold when they come home at night: When once ahome is regarded as only a place in which to eat, drink and sleep, the work is begun that ends in gambling houses and reckless degradation. Young people must have fun and relaxation somewhere; if they do not find it at their own hearth-stones, it will be sought at other and perhaps less profitable, places. Therefore let the fire burn brightly at night, and make the homestead delightful with all those little arts that parents so perfectly understand. Do not te press the buoyant spirit of your children. Half an hour of merriment around the lamp, in the firelight of a home, blots out the remembrance of many a care and annoyance of the day; and the best safeguard children can take with them into the world is the blessed influence of a bright little domestic sanctum. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.

From July 13-26, 1863, Confederate Brigadier General John Hunt Morgan led a daring group of more than 2,000 men across Southern Ohio. His mission: to distract and divert as many Union troops as possible from the action in Middle Tennessee and East Tennessee. Union troops under the command of Major General Ambrose Burnside gave chase. Although they were ultimately successful, ending Morgan's raid was a much harder job than anyone anticipated. With the John Hunt Morgan Heritage Trail, you too can follow Morgan's route through southern and eastern Ohio. Fifty-six interpretive signs covering 557 miles through nineteen counties tell the story of the raid's successful beginnings, the battle with Union forces at Buffington Island, Morgan's desperate escapes, and finally his capture.