The Grit-advocate., 1905-06-16

This luscious berry, which to-day we
so 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
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
| 176O, 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
warm day, after being fatigued from
labor in the fields, or perchance. after,
returning from a 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 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 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
in fact the whole alimentary canal, to
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
the antiseptic property of the straw
berry, it possesses more-a curative
| property. Linnaeus, 1t IS said. was
persuaded to take Strawberries dur
ing a severe attack of sciatica, with
the result that sweet sleep ensued,
and when he awolle the pain had SEN
sibly subsidized. On the next day he
ate as many Strawberries as possible,
and on the following morning the pain
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
1t is likely that this fruit is beneficial
in gouty states.
Strawberries are best eaten Just as
| they come from the vines, after being
J 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 OF season.
Fruit Soup-In one cup of straw
berry juice cook one teaspoonful of
| sago 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
quart of ripe strawberries in pint
of water till well scalded Add sugar
| to taste. Skim out the fruit and into
| the boiling juice stir scant cup of
granulated wheat -four. previously
rubbed to 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 a colander over
an earthen dish. to separate the juice
from the berries. Place the Juice in a
porcelain kettle, and heat to boiling.
Thicken to the consistency of cream
with cornstarch rubbed smooth in a
little water; tablespoonful Of flour
to the pint of juice will be about the
right proportion. Add the berries and
boil up just sufficiently to cook the