ELEVENTH ANNUAL REPORT. 19 
by breed, feed and greed, and its value as food diminished there- 
by. Many of our fruits contain as much water as average milk, 
but, as a rule it is the best fruit that contains the most water. 
I have frequently tested the amount of water in “nubbin” straw- 
berries, “cull” peaches and “runty” apples, and have often found 
less than 80 per cent. 
In the finest specimens of each of these fruits, not overgrown, 
but perfect samples, that would sell for the very highest price, 
I have usually found over go per cent of water. A heaped bushel 
of fine large peaches, that contained 100 specimens showed when 
tested 92 per cent of water, leaving only 8 per cent of solids. 
This bushel of peaches sold readily at $3.00. A heaped bushel 
of small peaches of the same variety, this bushel containing 400 
specimens, showed 84 per cent of water, and 16 per cent of dry 
matter. These were sold with difficulty at 70 cents for the bushel. 
This shows that the acid juciness is one of the main factors in the 
value of fruit. Flavor also adds to the quality of fruit. Flavor is 
due in part to the organic acids already mentioned, but more 
largely to certain volatile oils and aromatic ether. It is to these oils 
and ethers that those delicate characteristic flavors of different 
varieties of fruit are chiefly due. Chemistry and physiology have 
taught us that where these “fruity” acids, oils, and ethers are 
taken into the body, they undergo oxidation, which process tends 
to lower the temperature of the blood, or at least to modify our 
temperature sensations, and thus correct or allay any slight fev- 
erishness that may exist. They also tend to keep the organs of 
secretion, the liver, kidneys, etc., as well as the whole digestive 
tract in a healthy condition.. The free acids of fruits, especially 
citric and malic, are highly antiseptic bodies, and tend to prevent 
disease germs from finding a lodgment and developing in the body. 
In our climate, subject as we often are to rapid changes and 
extremes of temperature, the physical system is naturally more or 
less debilitated. In this condition we are predisposed to ma- 
laria and other troubles. Fruits and acid vegetables are known 
to be good correctives for this debiliated condition. We should 
remember that as a rule, the full beneficial effects of fruit are 
only to be found in those that are well grown and mature. Green 
or unripe fruits may have an abundant supply of acids, but such 
fruits are usually injurious when eaten on account of their in- 
digestibility. This is due partly to the fact that the starch 1s not 
yet converted into sugar, and partly, to the coarse and hard con- 
dition of the cellulose. When fruits are perfectly developed and 
properly matured, practically all the starch is converted into 
sugar, and the cellulose is soft and fine. We know that unripe 
