2.3S NEBRASKA STATE HORTICULTURAL SOCIETY 



of chronic rheumatism, gout, and in fact in all forms of chronic diseases. 

 Fruits stimulate and aid the action of the kindneys in the elimination 

 of poisons, hence are exceedingly valuable in Bright's disease. 



Another of the great advantages to be derived from the use of 

 fruits is their influence upon the bowels. Constipation is the universal 

 disease of civilization. Almost everybody suffers from this malady. 

 Even those whose bowels move daily may be suffering from latent con- 

 stipation. The bowels should normally move three times a day. Fruits 

 stimulate intestinal activity not only by furnishing the bulk which the 

 bowels require to stimulate action but also through the stimulating 

 effect of the acids and sugars which they contain, which act especially 

 upon the small intestine. All sorts of fruits are helpful in this regard. 

 At the Battle Creek sanitarium we make very large use of fruits. The 

 following list shows approximately amount of various fruits used by our 

 family of guests and workers each year: Fresh Canned 



Cases Quarts 



Strawberries 1,200 6,000 



Raspberries 500 5,000 



Peaches 750 7,200 



Pears 350 15,000 



Plums 225 3,500 



Blueberries 275 2,380 



Blackberries 100 500 



Cherries 450 10,000 



Pineapple 50 8,000 



Oranges 1,500 



Grapefruit 1,000 



Lemons 600 



Bananas, bunches 850 



Apples, barrels 1,750 



Apple juice, gallons 3,500 



Grapes, pounds 20,000 



Grape juice, gallons 2,500 



BATTLE CREEK SANITARIUM 

 Store Department. 



Battle Creek, Mich., Jan. 28, 1913. 

 Editor Better Fruit: 



Your letter of January 23 received. I am glad that you have received 

 the article and will say that apples are used very freely every day upon 

 our tables. We do not use many canned apples or very many evaporated. 

 Use no vinegar, but make fresh cider, as long as apples will permit. At 

 this time of year I make up between three and four hundred gallons of 

 apple juice every two or three weeks, keep it in cold storage, so that it 

 does not ferment. In addition to this I put up about 10,000 gallons in 

 five-gallon retainers and sealed, as you would canned fruit, for our 

 summer use when we are not able to procure fresh apples. Will say this 



