The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1914-02-07
DRIED FRUITS AS n DIET.
Farmers Wife May Add to Variety OF
Daily Fare by Using Them Alone or
In Cakes, Puddings, and Confec-
uOnery.

are divided into TWO classes, IlaNoi
fruits" and food fruits according
as they are valued for their flavor or
as a food. according to the office of
Nutrition Investigations for the Unit
ed States Department Of Agriculture.
Those that are 80 per cent or more
water fall under the hrst classihca-
ton (apples, pears, peaches, and
most Of our common fruits), while
those containing less fall under the
latter (bananas, grapes and figs.) The
food value OF a pound Of dried fruit
is. Of course, much greater than that
OF q pound OF fresh fruit. A pound
Of the latter will yield an average of
about ounces dried, but the amount
Of water In the original fruit Is no
guide to the food value of the dried
product.
The main change which takes place
during drying is the loss Of water
but other changes also occur. Very
often the right degree Of heat pro-
duces changes not unlike those which
occur during natural ripening on
the plant.
In some cases the crude fiber which
forms the basis Of the plant structure
is reduced in amount or softened.
Much Of the starch Is changed TO some
form of sugar The change in flavor
Is due partly to the proportionate in
crease Of sugar from loss Of water and
TO absolute increase from chemical
changes.
To determine which OF two fruits
IS more economical, not only must the
cost per pound be known, but the
amount Of bodily fuel that makes for
energy and protein (muscle-building
materially a pound Of each would sup
ply. One must also consider what ex-
pense is required to prepare each for
the table. Grapes commonly cost less
a pound than raisins, but a given
sum spent for grapes will buy
smaller amount Of nutritive material.
since the proportion OF water is much
higher than in the raisins.
On the other hand, low-priced fresh
fruit is sometimes as economical as
somewhat cheaper dried fruit, since
the latter would require sugar and
fuel to make it ready for the table.
Attention should also be directed to
the extent of inedible material.
Numerous studies made of nutritive
values by the office Of Experiment
Stations have shown that dried fruits
may be termed an economical article
of diet. Fruit products in general
contain little protein, but as sources
Of energy, derived almost entirely
from their sugar, dried fruits are de-
cidedly cheaper than meats and COM
pare favorably with dairy products.
They are, however more expensive
than cereals and starchy vegetables,
such as dried beans and potatoes.
Under no circumstances should
fresh and dried fruits be thought
luxury, since they supply the needed
nutritive material as an integral part
Of the diet, besides adding to the at
tractiveness OF the daily fare. If they
are TO be eaten raw. brands made and
marketed in a cleanly way should be
obtained.
The amount Of dried fruit produced
in the United Stats increased 575 per
cent between 1899 and 1909. Califor-
MIA produces more than four-fifths of
the yearly output. According to
very rough estimate. each person In
this country consumes on an average
S or pounds of dried fruit year.
The value Of the product rose from
between four and five millions to over
twenty-one millions in 10 years. The
average wholesale price, however, has
not advanced with the increased de-
mand; on the contrary. 1t has drop
ped from about 1-2 cents TO about
4 1-2 cents per pound.
Dried fruitc are especially useful
when the supply Of fresh fruits is
limited or where storage space for
fresh fruits is lacking. Besides being
used alone, they may be mixed into
cakes, puddings. confectionery, and
other dishes. They afford nutritious
and economical way Of securing va
riety Of diet. which is often overlook
cd by the housewife.
CANDIDATE FROM CALHOUN.