The Chanute times. [volume] (Chanute, Kan.) 1897-1913, 1905-07-21


and fifty years, the wild strawberry
dates back into the times of antiquity
This luscious berry, which to-day We
80 much enjoy, was peddled about the
streets of ancient Grecian and Roman
cities by hucksters, many centuries in
the past. Virgil sings of it in his pas
aoral poems, and Ovid mentions it in
words of praise.
The cultivated strawberry plant
reached Europe about the year 1712
but attracted little attention and made
little progress until about 1850 or
ay60. when another kind than those
previously raised was brought from
Chili-one having pleasant, pineap-
ple-like aroma, which was known as
the pine strawberry.
In America, during the early colon
Ai days, the wild strawberries of the
,eid were abundant and furnished a
much priced article Of diet These
Siid plants were transplanted to the
garden and produced fruit of in
creased size. The garden strawberry
as, therefore, an American product. 1t
.adapts itself to a wider range of lati-
vude and to greater extremes in en-
virunment than any other cultivated
Sruit. There are great many varie-
Gies, each peculiar to its section OF the
country.
As the strawberry contains abund-
80 ;r,o coda Ire
value as a food can not be over-esti-
mated. What is more refreshing on a
warm day, after being fatigued from
labor in the fields, or perchance, after
returning from a long walk, than to
sit down to a dish of these luscious
berries, which our Creator has so
Kindly caused to grow for us! AS you
cut them with the spoon and the fine
Ted juice begins to fow note the con-
strast between this sight and the one,
80 horrifying, of cutting a piece of
bloody meat, causing the oozing out OF
Che blood, (which is the life"
''Take not the life you cannot give,
All things have equal right to live"
For persons very i'll with fever, or
Tor any others who require a light
diet, there is nothing better adapted
than fruit juices. This is the lightest
diet which can be taken, digests easily
and is very refreshing, because of the
valuable acids which the berries con-
tain Further, the fruit acids are
fgermicides. keeping the stomach. and
ian fact the whole alimentary canal, to
"a great degree, free from germs,
which would otherwise do much mis-
chief. overpowering the body weaken
eed from battling against disease. Ac-
sthe antiseptic property of the straw
berry. it possesses more-a curative
property. Linnaeus, it is said, was
persuaded to take strawberries dur
ing severe attack Of sciatica with
the result that a sweet sleep ensued,
and when he awoke the pain had SEN
;sibly subsidized. On the next day he
.ate Rs many strawberries as possible,
and on the following morning the pain
was gone, and he was able to leave
mis- bed. equity pains returned at the
same date in the next year, but they
were dispersed as soon as Linnaeus
was able to get strawberries. AS the
strawberry excels all other common
fruits in the amount of mineral salts,
at is likely that this fruit is beneficial
in equity states.
Strawberries are best eaten just as
fIhey come from the vines, after being
thoroughly washed, with as little SUI
gar as possible, as much sugar rem
,Aers fruit less digestible. The straw
berry. as well as all other acid fruits,
docs not combine we'll with milk or
ecrezm, so this should be avoided.
Canned berries are very nice for use
when fresh ones are out of season.
Fruit Soup-In one cup of straw
berry juice cook one teaspoonful of
sage until transparent. Add one cup
tof pineapple juice one tablespoonful
uf lrmon juice, one tablespoonful of
sugar. Serve hot as soon as well
lhraied.
, Strawberry Minute Puddng.-Cook
a quart of ripe strawberries in pint
srd water till well scalded. Add sugar
10 taste Skim out the fruit, and into
fhe boiling juice stir a scant cup of
formulated wheat flour. previously
rubbed TO a paste with little cold wa
ter; cook fifteen or twenty minutes,
pour over the fruit, and serve cold
with whipped cream.
strawberry Toast-Take fresh
Strawberries and mash we'll with
spoon. Add sugar to sweeten, and
serve as dressing on slices of zwie-
back previously moistened with hot
winter or hot cream. When fresh ber
riea are not obtainable, turn a can of
~Weil-kept berries into a colander over
.an earthen dish. to separate the Juice
.Errm the berries. Place the juice in a
;purrelain kettle, and heat to boiling.
-1hicken 10 the consistency of cream
sxith cornstarch rubbed smooth in
little water; tablespoonful Of -four
20 the pint of juice will be about the
right proportion. Add the berries and
boil up just sufficiently to cook the
Hour and heat the berries. Serve hot.
Rest.
a