STATE POMOLOGICAL SOCIETY. 33 



But we must have certain other products present, which we 

 have not known very much about, in order that the growth of 

 the body and the body's health may be maintained. We have 

 used a more or less loose term to include this constituent. You 

 perhaps have read in the papers and in the magazines within 

 the last few years something about vitamine. Just what do we 

 mean by vitamine ? It was a term used to designate those com- 

 pounds which we should have in our foods which would best 

 supply the constituents for favoring growth and the normal 

 activities of the body. So a healthful diet, the best diet, must 

 contain these compounds. The one which we are all perhaps 

 more or less familiar with is the anti-scorbutic compounds in 

 food. We have all heard about scurvy and the causes of scurvy, 

 back in the beginning of the polar expeditions, when they used 

 canned goods entirely, dried meats, dried legumes, peas and 

 beans, and the cereals. Now this anti-scorbutic property which 

 must be contained in foods seems to be destroyed more or less 

 by cooking and by drying the foods, so that in the foods which 

 are cooked and in the cereals, and dry peas and beans, we do not 

 have it present in as good a form as we have in the fresh fruits 

 and the fresh vegetables. The apple, along with a large num- 

 ber of other fruits, contains these anti-scorbutic bodies which, 

 if supplied in the diet, will counteract the tendency toward the 

 diseases that are similar to scurvy. These bodies are widely 

 distributed in all of the fruits and fresh vegetables. And so, in 

 a diet where we use fruits and vegetables, we will always have 

 these constituents supplied. 



We should remember that we have a great tendency to use 

 large amounts of meat and very little milk. We use richly pre- 

 pared foods which have a large combination of ingredients that 

 are cooked ; we use too much of the highly seasoned and com- 

 plicated foods in our diet. What we need is more and more of 

 the simple, unprepared foods as they occur in nature — more use 

 of the vegetables and cook and serve them in a simple way. We 

 need to use milk and eggs more than we do, and less of meats, 

 and we need to use fruits more. You will see, then, that the 

 apple has a wide use in the diet ; that it not only furnishes mate- 

 rial for energy, but it also helps in building body tissue ; that it 

 helps to regulate the functions of the body, in the neutraliza- 

 tion of acids, for instance, and in the supplying of those mineral 



