The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1868-10-30
NUMBER "A.
Value of Apples for Fond

Value Of Apples for Food.
Most people are inclined to regard apples
in domestic economy as articles of luxury,
rather than as a substance to be classed un-
der food proper. True. they are useful as
condiments. but the sauce in the bowl con-.
tains as much nutriment. perhaps, as tho
bread upon the plate. They contain sugar,
starch, variety of nitrogenous matter, as
also fine combination of vegetable acids
ard aromantic principles.
The old Romans placed an exceedingly
high value on apples; and Virgil, the an
cient farmer poet, did not disdan to sing
their praises, while writing verses to please
a monarch's ear. Asarcastic Frenchman
once sought to cast slur at England when
be said, 1.-The only fruit that will ripen
there is baked aPple;;' but a country that
can produce such apples as England does,
is to be preferred to one that can only grow
tropical fruits in their. place.
The English peasantry attach great i'm
POrtance to apples as articles of food. In
seasons of scarcity, they are to them what
potatoes are to the poor in Ireland. The
French and Germans too, use spples very
extensively, the laborers taking them to the
field to eat with bread, instead of butter or
cheese.
To the sick, few articles of diet are s.
grateful as baked apple. 1t is at once re-
freshing, nutritious, aud easy of digestion.
Stewed with rice, or eaten by themselves,
with tie addition of a little sugar and milk,
they form one of the most healthy articles
Of food for children, and are greatly to be
preferred to puddings and pastry.
We will not speak now Of apple pies,
Puddings. custards and tarts. nor dwell on
the exceeding excellence of apple sauce.
preserves or butter, for we have BEEN ac-
quainted with these dishes since we first
took our places at the table; but we will
suggest that there are few things used as
food, however coarse and common they
may be, that do not become as ga savory
mOrsel" when eaten with cooked apples
What finer dish can an epicure ask, than
common salt pork, on which is placed a
layer of fried apples? Give cake and past
ry to the dogs, and bring us some Boston
brown bread and cider apple sauce. Straw
berries and cream are we'll enough for a
change, during few days in early summer
when there are no apples; and the same re-
mark will apply to peaches and cream fora
month or so, in the fore part of autumn; but
for the stated dish of fruit, to be depended
on for supper during half tie year-why,
in that case we would say, give US baked
sweet apples and milk.
Speaking of this last mentioned dish. re-
minds US Of little anecdote which will do
to illustrate the fatteping qualities Of these
two cheap but very excellent articles Of
food. We knew, in our boyhood, buxcm
young lady, who was ra her inclined to be-
come coTPulent. Fearing that such state
of affairs might, in some MEASURE, diminish
her prospects in the matrimonial market.
she sought to prevent such an undesirable
occurrence, if the means lay in her power.
To which end she betook herself as many
a young lady had done before, to eating
slate pencils and cucumber pickles These,
and the cheap romances Of the day, with an
occasional dOughnut constituted her princi-
pal food. But vain and futile we're all eE
forts; her obesity increased rather than di-
minished. With degree of rashneos pc
cuIiar to her sex, she made vow to abstain
for three months from each and every vari-
ETY. of food. except baked swee. apples and
milk. The VOW once made, was assiduous-
IS kept; for women are tborough-going. not
to say headstrong. Now hear the result.
At the end Of the allotted time she weighed
and found she had gained just twenty-six
pounds Prairie Farmer