TINNED FRUITS, 693 
More has told respecting Dr. Johnson that when talking to her 
about Pembroke College, Oxford, and his poetical companions 
thereat,—Shenstone, and others,—he said, ‘‘ We are all a nest of 
singing birds here.” 
For the particular aphthous, white, patchy soreness inside the 
mouth, which is known as “ thrush,” especially in infants (and 
mm some extremities of adult disease),—this local trouble being 
produced by the yeast fungus (Saccharomyces albicans),—Swedish 
doctors give the “Thrush lichen ” (Peétigera aphthosa) (which 
stows on moist Alpine rocks), boiled in milk, as a cure. 
Likewise, “On fait avec le suc de Cassis” (black currant) “ une 
confiture, et un Sirop que les Anglais emploient dans ces maux 
de gorge. Ils en fabriquent des saccharoles solides, sous forme de 
pastilles.” 
THYME (See Herss). 
TINNED FRUITS. 
CannED, or tinned fruits, suffer if allowed to remain at all in 
the tin after it has been opened ; their acids act on the metal, 
and poisonous products are formed. The canned fruits have 
always been already cooked, for a time varying from five minutes 
even to some hours, so that but little further cooking is needed. 
To retain the natural flavour of Tomatoes (tinned) they should be 
parboiled quickly over a hot fire; if they are allowed to simmer 
long a bitter flavour becomes extracted from the seeds, and is 
tmparted to the fruit. Asparagus is best cooked in the can 
before it is opened, by immersing this into boiling water for 
from twenty to thirty minutes; then open the can, and slide 
the contents carefully into a dish, taking care not to break the 
tender tips. With regard to tinned Lobsters, and Shrimps, 
owing to the large quantity of sulphur which they contain, there 
is a great likelihood of their turning black if their flesh comes 
im contact with the tin when they are packed dry; for which 
Teason they should have been first put into parchment, or linen 
bags, or preserved in wood-lined cans. A story is told of an 
American officer, a man of good physique, who throughout 
several years of exacting service at an out-of-the-way western 
post subsisted entirely on “canned” goods. “It was his 
custom to pick up, and open a can at haphazard, one at each 
