388 MINNESOTA STATE HORTICULTURAL SOCIETY. 



when it tests all right, put sugar into the juice and let it come to a boil 

 and remove. Sometimes, if the fruit is over-ripe, it v^^ill not be firm next 

 day; let it stand for a few days uncovered, or place it for a few hours in 

 tlie drying oven. 



For jellies and jams, measure tlie juice or fruit just before it is ready lor 

 the sugar, and then take equal parts— for jelly, a quart of sugar and a 

 quart of juice— for jam, about three-fourths as much sugar as fruit. 

 Always test jam in the same way as jelly, as sometimes the fruit will not 

 demand as much sugar as at other times. 



The finest currant jelly I ever made, was without cooking. The fruit 

 was about three-fourths ripe, and when the sugar was added to the juice 

 just warmed a little, it thickened so rapidly that one could hardly get it 

 nto the glasses; the flavor was exquisite. I don't know as jelly made 

 n this way would keep any great length of time in glasses, but in sealed 

 ars it would. Jellies and jams made as above may not rival the pyramids 

 in hardness and stability, but they will be far more healthful and tooth- 

 some. 



FRUITS IN NUTRITION. 



MRS. CLARA S. HAYS, FARGO, N. D. 



Horticulturists have delved deeply into the mysteries of plant growth. 

 In the study of how plants are nourished by the soil and air, they have 

 been amply rewarded by beautifu'l, luscious fruits, in which they have en- 

 abled the sun to store up so much of nourishment, sweetness and health- 

 fulness. If chemists and physiologists would take the finished product 

 and study it with as much success, telling us how fruits act in the nutri- 

 tion of the body, we could use fruits more intelligently. We know the 

 general importance of fruits and vegetables in our diet, and that they 

 cannot be omitted from our fare for any length of time without evil re- 

 sults. Some chemists claim that the chalky deposits, causing the large, 

 painful joints in rheumatism, gout, etc., cannot occur in the presence of 

 most fruit acids. Cases illustrating the folly of limiting the diet to too 

 few articles of food are so numerous that comment is not necessary. We 

 now have, however, a new departure in this line in the numerous "grape 

 cure" sanitariums, in which the "cure all" is the use of grapes and 

 grape juice. 



Further investigation and experiments are needed on the digestibility 

 of fruits, also as to the aid given by them in the digestion of other foods. 

 Mere analysis, as crudely performed by our present chemical means for 

 studying human foods, can give us only a very partial knowledge of their 

 percentage nutritious value, and nothing of their assistance in keeping 

 the system in tone. 



