COOKING AND PANTRY STORES. 



389 



In the table below, I have summarized nearly all the analyses of fruits I 

 have ever seen. This gives us the per cent, of the various classes of sub- 

 stances in each kind of fruit named. These analyses are mostly European, 

 and may not closely apply to our fruits. 



♦Saccharose and fructose. + Expressed as hydrated malic acid. 



Inspection of the table shows that about 90 per cent, of most of these 

 fruits is water and seeds, and other insoluble and indigestible matters. 

 Apples, pears, mulberries and grapes, have 15 to 20 per cent, of soluble 

 and easily digested constituents. These four fruits are especially rich in 

 sugar, which is the main nutritive substance in fruits, ranging from 1\ 

 to nearly 15 per cent. Several, as plums, apricots and pears, have 

 enough pectin to give them additional value as heat producing foods. 

 The amount of albuminoides. or flesh-formers, is very small in all these 

 fruits, less than 1 per cent. The free acids, the acids in combination and 

 the soluble ash constituents, doubtless represent in part the qualities 

 which give to fruits their flavor, their stimulating effect on the appetite, 

 on digestion and on nutrition itself. 



What we know of the use of fruits for their hj'gienic effect in our bills 

 of fare is limited to empiricisms and generalities. Let the women, who 

 must feed their families, encourage our chemists and physiologists to 

 work on food rations for people as well as for animals, that we may 

 better understand and appreciate fruits both as a medicine and as food. 

 Fruits are rapidly becoming very popular with all classes of people, and 

 deservedly so. All fresh fruits are highly prized by the housewife, as they 

 require so little preparation and add much to the beauty and appearance 

 of the table, to say nothing of their palatability and health-sustaining 

 power. Uncooked fruits should be on our tables daily. Apples, plums, 

 cherries, currants, grapes and all kinds of oerries, are most acceptable at 

 breakfast with which to begin the meal, and usually require no sugar, 

 cream or any addition whatever. Uncooked fruits should also be used 

 frequently for dessert. Cooking does not render many fruits more pala- 

 table, digestible, or improve their appearance. Uncooked fruit has its 

 hygienic as well as nutritive effect. In serving fruits always have un- 



