The Canton times. (Canton, Miss.) 1893-1906, 1895-09-06
xerp,No FRUIT FRESH.
.,...t. and Cool Cellars Are Better
DRY C's Tban Refrigerators.

md Cool Cellars Are Better
DRY Ci'T Than Refrigerators.
LIN deal Of fruit is wasted
A,"ho,,t this country because, as 2
tn D. peeople are ignorant OF the best
~ q caring for Or preserving y.
wy " = example, no fruits should ever
e. 81. into ice closets or refrigerators.
y sI ~ !. nonse nse." some will say, why
.,srybody does il. True, ye. = ~, =
81, s..,ssrtheiess pernicious and wastelul.
tu ~ rrandmothers. splendid, eco
~ s;,ol housekeepers as they were,
l |, - fruit fresher and longer than we
y with our Ice chests and coolers. IN
g 3, uall-aired pantries or closets, or
e sus,l.stoned dry cellars, luscious
\ ws a.hss plums, pears, apples were
! tsnt for months undecayed ana wnoie-
s0 con,e IT the best bousekeepers after
.ss;ng ripe or cooked fruits in ice
. .o.sts wear after year and finding
~ widowed and spoiled, have
hanged the errors Of their ways and
...nrned to grandma's excellent,
\ .sriftv habit of keeping fruits in cool
A 49,. a. the store room in the cellar.
WIN Whv does fruit keep fresher and
.ornder in well-cured pantries than In
Il chests? Because that is natures
way Of preserving it. Every ripe
init that falls to the ground in
rature's domains, drops to cool dews,
!. hidden in the tall shielding grass or
.ossred by fallen leaves. Try ripe
nsar that has lain on the ground all
.prirht, at half past six in the morn
iue, No ice-kept fruit begins to
! eo,nnare with its rich, JUICY freshness
Then. too, wheE fruit kept for homes
4 The moist Icy temperature OF re-
iriqerators is taken out chilled or half
frozen. and suddenly exposed to the
Kat OF kitchens or dining-rooms in
weather, decay sets in with terrible
force and rapidity.
\ No doubt much Of the poor indi.
gestion prevalent in summer is direct
IL due to our national habit of eating
fruit no longer fresh or wholesome,
which has been kept all day or night
in refrigerators.
How appetizing the remnants OF
Yesterdays fruit look! withered. PEN
ny-saving housekeepers. You would
save more fruit, besides the family
health, by keeping such materials in
pantries or Closets Or, better still,
stew Strawberries, raspb berries. cur
rants and ckberries, left
over after they have once
been offered fresh to the family
or guests. If nobody cares for them
stewed, with sugar, of course, why
Just strain them, and put the juice in
to clear jars or bottles
Ny word for it. the family will
elamor for more of the delicious,
healthful, cooling drinks these fruits
make, added to water, and spend less
for harmful compounds at saltwater
fountains.
Fruits are often served in poor con-
dition. either too green or decaying.
Bananas. when green or sunripe.
should be kept day or two in a warm.
dark place Then take them out, and
the mellow, rich flavor will well repay
the trouble. The are very nourishing.
Try salt with them il they seem in
digestible; the salt brings out the
favor and assist digestion.
Dry your lemon and orange peels un-
der the stove in tin pans or platters,
and they will then kindle fires splen-
didly; there is so much oil in the rind.
Pineapples are more often eaten half
ripe than any other fruit, because so
few have ever eaten them where they
grow, and know not how delicious they
are when fully ripe. To test them try
TO pull off the stiff, green leaflets at
the top of the fruit. II it comes out
easily, the pineapple is ripe; if not,
Keep 1t in a cool, dark place until it
mellows. People in the tropics are ex-
tremely careful to remove every speck
OF the eyes of the rind. and never eat
the round, hard core in the middle OF
the pineapple. A delicious preserve
can be made Of pineapple stewed with
sugar.-Detroit Free Press.