APPENDIX B 



657 



cultivation of the grape to 4000 b.c. The grape-sugar, of which it con- 

 tains over 14 per cent., is the starting-point for alcoholic fermentation. 

 But it is also important in the dried state, giving their value to raisins, 

 and to dried currants, which are small dried grapes. The Apple (sugar 

 7-22 per cent.) and Pear (8-26 per cent.) give respectively Cider and 

 Perry, while the Currant (6-38 per cent.) and the Gooseberry (7-03 per 

 cent.) are also used in the preparation of British wines. But the rela- 

 tively large proportion of free acids in these detracts from their value. 



TABLE OF ANALYSES OF FRESH FRUITS. 



The actual nutritive value of fresh fruits is usually small. But in 

 the dried state those which contain sugar, and the kernels of oily nuts, 

 are of high value, as shown by the following table : 



ANALYSES OF DRIED FRUITS. 



A comparison of the constituents of kernels such as the Almond, and 

 of dried fruits such as the Raisin or Fig, shows that together they supply- 

 in suitable proportions the proteins, fats, and digestible carbohydrates 

 required for food. 



