Freeland tribune. (Freeland, Pa.) 1888-1921, 1899-10-19
PLEA FOR FRUIT JUICES.
Drinks That Are wholesome as Well as
Palatable.

BalataDle.
What shall we drink is a question
asked and answered by f. H. Chase
in the magazine, "What to Eat" He
says:
What shall we drink Not coffee,
says the modern writer ON health, for
1T works on the nerves and aids neu-
ralgia to hold its fearful carnival of
pain through all the overwrought sys-
tenn. Not tea, unless we want our
stomachs poisoned with tannic acid,
and our sleeping hours turned into
torture of wakefulness. Not water,
for 10! it swarms with ten Thousand
| living organisms that are there on
purpose to prey upon the unsuspect-
ing imbiber of the untiltered article.
Not milk, for where water contains
one microbe milk contains an army,
and often they are of more deadly
nature. Therefore we who read as
we run look about us for something
to drink and are yet athirst
Boiling water takes from it the SPAR
kle and leaves it insipid. Boiling
milk changes both its taste and its
action. Fruit juices, when such can
be obtained free from adulteration,
are not only agreeable to most people,
but are healthful as we'll. A home
preparation OF fruit juices, in variety,
may be had by every family willing TO
prepare them at slight cost. They
should be securely sealed in jars,
wrapped in brown paper to ex-
clude the light, and labelled In early
spring both oranges and lemons are
plentiful. These may be prepared as
follows:
ORANGE AND LEMON JUICE.
Remove the rinds from a dozen
oranges, slice and remove the seeds;
cover with water and boil fifteen min
/ utes, or until tender; strain through
flannel bag, and add cup of sugar;
1 return to the kettle and boil until the
sugar is dissolved, stirring constantly;
seal boiling hot and stand the jar on
its head until cool.
Lemons are prepared in the same
way, except that more water may be
added, and two cups of sugar to the
pint will not be too much.
Strawberries, raspberries, plums
and blackbeuies follow in their
season, and should be pressed into
service for this purpose. Berries need
but little boiling, if stirred well, and
a cup Of sugar to two quarts of juice
will be ample. Prunes, damson and
grapes must be we'll washed, and the
water in which they are to be boiled
should come up well over them They
must boil until broken and tender
throughout.
To prnnes but little sugar should be
added, but to the damsons and grapes
at least two cups of sugar to two quarts
of juice. The bag must hang and
drain, and not be pressed, if one de-
sires the Juice clear. A basket of grapes,
which may be had for 10 cents, will
make several quarts of juice.
TO PRESERVE soUR-APPLE JUICE.
Crabapples and sour apples of every
kind make very pleasant and health
full drink. These must be prepared
with care, we'll washed, the stems.
blossom ends and all specks and bruises
removed, and allowed to boil until all
flavor is extracted from them. If the
parings are left on, the color will be
brighter Too much water can hardly
be added at first, but when strained
the juice should be boiled until of
proper flavor for beverage.
These fruit juices can later be made
into iellies or used to color gelatins,
if this is desired, and, used as effer-
vescent drinks, they are far superior
to the pure fruit" juices of commerce.
The call for grape juice for the hospi-
tails the last year speaks for itself as
to the desirableness of keeping this
beverage in the house for the sick,
even if the well go on drinking adul-
erations and microbes.