Middletown transcript., 1909-03-20
FRUIT TALK

Dlnereht hnits have different values
not simply from an inherent Or intrinsi,
standpoint, but as applied to liffarenl
people; for how common it is for some Z
laud q certain fruit for their own use
while others lament because Of the mis-.
chief i plays with their digestion every
time they indulge.
lie ulnerlng proportions of sugar, acid
and salts contained in the various fruits
are largely responsible for this condition
of affairs.
PROBABLY the, apple is as popular as any
one lruit, owing as much to the variety Of
places It is competent to occupy 10 culi-
nary heids as to its intrinsic food value.
To-day, however, it does not stand 90
mnctl alone as in ancient days, for we
how reckon the orange and the strawberry
20 be worthy rivals of the apple.
Currants, plums and cherries are about
equal in she amount of fruit-salts, coming
quite up to the orange, while the peach
ranks high in per cent. of fruit-acid.
The lemon is famous for its citric acid.
this acid being also prominent compon-
sDt Of the orange.
In point Of amount of acidity the lemon
ranks t1rsl, the orange next, with currants
third.
The acid Of the latter is that OF the
apple maIic, rather than citric acid; the
strawberry contains valuable mixture
"t the two, constituting as it does blood
thinner aud purifier of no mean impor.
tanee, coming before us at season when.
after the hearty cold weather diet. the
blood needs thinner TO prepare it for
hot weather uses.
The acid OF grapes is useful one, the |
well-Known tartaric acid.
The fruit having the smallest per cent.
OF acid is probably the pear.
Red fruits are said to contain iron in
small but easily ass;miated amounts-a
yalua6le because natural way to Introduce
il to the system.
L4ie sugar found in fruit is designated
grape sugar, because the grape contains
much larger quantity than other fruits.
s This fruit sugar is easily handled by the
stomach, being taken up quickly by the
general system.
Such fruits are especially adapted to
The needs Of lean people, for sugar is a
member OF the carbon family and hence
s stored in the system 10 the form Of fat.
Unrlpe fruit is fruit on which King Sol
has not exerred all his benignant infiu. ;
.nce, lls Fipening rays, and this fruit
contains simply starch, from which tl.e j
'ugar is to be evolved later.
Such fruits are not only palatable. but
make more work for the system, seeing ! I
he starch has 10 be converted into sugar !
y the action of stomach acids before it
All be Alsnrbed.
GRAPES are said to yield thirteen pounds {
i pute sugar to the hundred weight,
herrIes over ten ponnds, pears and gooso.
'errIes about seven pounds.
As q whole, fruits do not, rank high 9
mong the flesh iOImers-fesh as dis p
ltlRulshed fiom fat--the beach having :,
'rUbabiy the largest amount of pectiD. u
he fiesh forming material of fruits-a D
lostanee allied to tie albumen of other
'od products. A
The spple is said to come next to the
Fach IA this particular, hence the gem :
ally acknowledged utility and superior
Uf the apple for jelly-makine-tbe
w forming principle representing the
.ctin.
Ills straw berry has the minimum uuan. ~
y of pectin, but, owing 10 its prepond-
ahee N nItrogenous material. is after all
pre- nutritious than all the others.
Judging by what We have seen it should
right for pale people TO take, not pink
iss at least first, but pink or red fruits
e unto cherries. Strawberries, currants u
goOseberries, while the bilious people u
y see the world less blue upon diet Of y
pes, Strawberries and oranges. In q
en'natism and gaut. we should combat &
excess Of tactic acid in the system with q
it acids. -
jhiidren are much more healthy where y
II Is accessible to them in abundance. =
Dverripe fruit is as bad as unripe fruit, "
poth are not to be reckoned on 10 z