The Ordway new era., 1905-06-16

so much enjoy. was peddled apoul t"'
,treets of ancient GrGcian and Roman
cities by hucksters, many centuries III
the past. Virgil sings of 1t in ms pas
! torai poems, and Ovid mentions II IN
words OF praise.
The cultivated strawberry plant
reached Europe about the year NE
but attracted little attention and maue
little progress until about 100 OF
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 oil the
field were abundant and furnished Il
much priced article OF diet. These
Wild plants were transplantcd to the
garden and produced fruit OF in
creased size. The garden strawberry
is. therefore. an American product. II
adapts itself to a wider range OF lati-
tude and to greater extremes in en-
yIrnnment than any other cultivated
fruit. There are great many varie-
ties. each peculiar TO It's section OF the
country.
As the strawberry contains abund-
ant salts OF potash, lime. and soda. It's
value as n food can not be oycr-esii-
mated What Is more refreshing on a
warm day, after being fatICued from
labor in the fields, or pcrchancc. after
returning from a long walk, than TO
sit down to a dish OF these luscious
berries. which our Creator has so
kindly caused 10 grow for u.s. 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 horrifyInE. OF cutting n piece Of
bloody meat. causing the oozlnG out OF
the blood. which is the life"
Take not the lIfn yHu cannot give.
All things hay" equal right to live
For persons very ill with fever, or
for any others who require a light
diet, there Is nothing better adapted
than fruit juices. This is the lightcst
diet which can be taken. diEests easily
and Is very refreshing, because OF the
valuable acids which the berries con
tain. Further. the fruit acids are
sermlcIdes. keeping the stomach. and
IN fact the whole allmeutary canal, to
I great degree. free from germs. /
which would otherwise do much mis-. /
,hIef. ovcrpowerlng tho body weaken. |.
ID from battling against disease Ac- |
'ording TO some authorities, beside |
he antiseptic property Of the straw |
berry, IL possesses more-a curative !
property. Llnnaeus. II is said. was |
persuaded 10 take Strawberries dur
ng a severe attack OF sclatica. with |
he result that a sweet sleep Cnsucd.
nd when he awokc the pain had sen.
ibly subsidized. On the next day he
te as many Strawberries ng possible.
nd on the following mu-Bing the pain
'as gone. and he was able To leave
is bed. Gouty pains returned at the
ame date in the next year, but they
we're dispersed as soon as Linnaeus
vas able to get strawberries. As the
eXcels all other common |
ruits In the amount Of mineral salts. |
{ is likely that this fruit is beneficial |
n equity states.
Strawberries are best eaten Just as
hey come from the vines. after being
thoroughly washed. with as little su.
gar as possible, as much sugar rem.
iers fruit less digcstible. The straw
berry. as well as all other acid fruits
does not combine well with milk or
cream, SO this should be avoided.
Canned berries are very nice for use
when fresh ones are out Of season.
Fruit Soup-ln one cup OF straw
berry Juice cook one teaspoonful of
sago until transparent. Add one Gun
Of pineapple Juice one Tablespoonful
OF lemon Juice. one Tablespoonful OF
sugar. Serve hot as soon as well
heated.
Strawberry Minute Pudding.
a quart OF ripe Strawberries in mint
Of water till well scalded. Add sugar
to taste Skim out the fruit, and into
the boiling juice stir scant Gun of
granulated wheat -four. previously
rubbed TO paste with a 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 n
spoon. Add sugar TO sweeten, and
serve as a dressing on slices of zwie.
back previously moistened with no,
water or hot cream. When fresh Der.
ries are not obtainable. turn a can q,
well-kept berries into .colander over
an earthen dish, to separate the iuice
from the berries. Place the juice In q
porcelain kettle, and heat to boiling
Thicken to the consistency of cream
with cornstarch rubbed smooth in ,
little water: n tablespoonful of flou
to the pint OF juice will be about tn.
right proportion. Add the berries an,
boil up Just sufficiently to cook tn,
Hour and heat the berries. Serve bo,
Rest.
Few people really know how to res,
| Exercise Is very necessary IN baot,,