Free press. [volume] (Hays, Kan.) 1888-1908, 1905-07-22
STRAWBERRY A PERFECT FOOD
Fruit Juices Admirably Adapted to Those
Requiring Light Diet.

Although the strawberry has been |
IN cultivation for nearly two hundred |
and fifty years, the wild strawberry
dates back into the times of antiquity |
This luscious berry, which to-day we
90 much enjoy, was pedd1ed about the
streets of ancient Grecian and Roman
cities by hucksters, many centuries in
the past. Virgil sings of it in his pas
toral 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
1850, when another kind than those
previously raised was brought from
Chili-one having a pleasant, pineap-
ple-like aroma, which was known as
the pine strawberry.
In America, during the early colon
ial days, the wild strawberries of the
field were abundant and furnished a
much priced article of diet These
wild plants were transplanted to the
garden and produced fruit of in
creased size. The garden strawberry
is, therefore, an American product 1t
adapts itself to wider range of lati-
tude and to greater extremes in en-
vironment than any other cultivated
fruit. There are great many varie-
ties, each peculiar to its section of the
country.
AS the strawberry contains abund-
ant salts of potash, lime, and soda, its
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 long walk, than to
sit down to 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
red juice begins to flow. note the con-
| trast between this sight and the one,
| so horrifying, of cutting a piece of
bloody meat, causing the oozing out of
| the 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
for 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
| germicides, keeping the stomach, and
| in fact the whole alimentary canal, to
a great degree, free from germs,
| which would otherwise do much mis-
chief, overpowering the body weaken
ed from battling against disease. Ac
cording to some authorities. beside
| tho outiconTic Y,rOnprfv of "a ctr
| berry, it possesses more-a curative
property. Linnaeus, cit is said, was
| persuaded to take strawberries dur
ing a 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
i ate as many strawberries as possible,
and on the following morning the pan
was gone, and he was able to leave
| his bed. Gouty 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,
| it is likely that this fruit is beneficial
in equity states.
Strawberries are best eaten just as
| they come from the vines, after being
| thoroughly washed, with as little su-
gar as possible, as much sugar rem
ders fruit less digestible. The straw
berry, as well as all other acid fruits
| does not combine we'll with milk or
cream, so this should be avoided
| Canned berries are very nice for use
| when fresh ones are Out-se-s62son.
| Fruit Soup-In one cup of straw
| berry juice cook one teaspoonful of
sage until transparent. Add one cup
| of pineapple juice, one tablespoonful
of lemon juice, one tablespoonful of
| sugar. Serve hot as soon as well
] heated.
| Strawberry Minute Pudding.-Cook
! a quart of ripe strawberries in a pint
| OF water till well scalded Add sugar
to taste Skim out the fruit, ard into
| the boiling juice stir a scant cup of
| granulated wheat -four, 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 well with a
spoon. Add sugar to sweeten, and
| serve as dressing on slices of Zwie-
back previously moistened with hot
/ water or hot cream. When fresh ber-
| ries are not obtainable, turn a can of
| well-kept berries into colander over
/ an earthen dish, to separate the juice
| from the berries. Place the juice in q
| porcelain kettle, and heat to boiling
Thicker to the consistency of cream
| with cornstarch rubbed smooth in a
| little water; a tablespoonful Of -four
to the pint of juice will be about the
| right proportion. Add the berries and
boil up just sufficiently to cook the
| -four and heat the berries. Serve hot
!
Gov. Marcus Merton's Rents.
The late Gov Marcus A.. Morton,
| whose old home in Taunton, Mass,
i is now the Morton hospital. was as