304 MEALS MEDICINAL. 
is also proteolytic. With the apple, and the orange, their peel 
is particularly sensitive in this respect, whilst the pulp is less so. 
Those fruits which we do not peel before they are eaten should 
certainly be thoroughly washed first, as it is impossible to say 
what dirty places they may have been in since gathered, or 
what unclean hands they may have passed through ; and sundry 
diseases can be conveyed by contaminated fruit. 
Speaking broadly, we eat fruits more for the sake of their 
flavours, and sweetness, than for the actual nourishment which 
they afford. Of the various sorts, apples, apricots, bananas, 
dates, figs, grapes, plums, prunes, raisins, strawberries, and 
raspberries are best supplied with substantial proteid ; whilst the 
fattening, and warming principles are chiefly found in the dried 
sweet fruits containing levulose, and vegetable gums; cran- 
berries being the most acid fruit. The mineral constituents 
are chiefly salts of potash, united with the acids (citric, malic, 
and tartaric), which give a pleasant flavour, but do not cause 
| sour digestion. When converted by the heat of the blood into 
foods, the acids are burnt off into carbon, and the alkaline bases 
remain to circulate. Moreover, as fruits ripen the acids diminish 
to some extent. Cooking renders fruit more digestible, by 
softening the cellulose, and by converting the gums into a gela- 
tinous form; but a great loss is sustained unless the fruit-juice is 
eaten with the fruit (stewed for preference), and then it proves of 
service against constipation, or inactivity of the liver. Uncooked 
{fruits should be warmed for easier digestion by weakly persons. 
As to taking cane sugar with fruit, if gouty acids, as urates, 
are already in the blood of those who live freely, or indulge in 
alcohol, and if these acids are ready to cause fermentation 
within the digestive organs, such fruits will start this fer- 
mentation anew, and further gouty salts will accrue; but if 
by judicious abstinence the blood is set free from urates, and 
they be not provoked again, then cane sugar may be taken 
with impunity as a welcome addition to fresh fruits (though 
their more exquisite flavours will be masked thereby). 
Compotes are fresh fruits stewed with sugar. First 
make a syrup of three and a half cups of sugar, and two and a 
half cups of water, and boil for five minutes from the time of its 
beginning to boil; when it is boiling drop the fruit in carefully, 
a few pieces at a time, so that it shall not break; cook until 
tender, but firm enough to keep their shape; remove with a 
