Okra.—This West Indian delicacy is the pod of a shrub, native in the West Indies, but now also introduced into America and India, where these pods, from their gelatinous nature, are much used in soup making, to which they add both body and flavour. In this country they have so far only been generally known as pickled or canned, in which latter case they are mostly used in the preparation of gumbo or okra soup. When procurable green, and young, they may be cooked in several ways, after the first boiling.