04 MASSACHUSETTS HORTICULTURAL SOCIETY. 



organic acids already mentioned, but more largely to certain vola- 

 tile oils and aromatic ethers. 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 when 

 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 feverishness that may exist. They 

 also tend to keep the organs of secretion, the liver, kidneys, etc., 

 as well as the whole digestive tract in 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 connection we are predisposed to colds, 

 fever, and other troubles. Fruits and acid vegetables are known to 

 be good correctives for this debilitated 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 fruit may have an abundant supply of acids, but such fruits 

 are usually injurious when eaten on account of their indigestibility. 

 This is due partly to the fact that the starch is not yet converted 

 into sugar, and partly to the coarse and hard condition of the cellu- 

 lose. 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 fruit is not wholesome. It 

 digests slowly, often ferments in the stomach, and is the cause of 

 painful disorders. It is unwise to take into our stomachs unripe 

 fruit, it is equally unwise to eat that which is over-ripe. The best 

 results from the dieteric use of fruits come from eating those that 

 are fresh, healthy, and well matured. 



Fine fruits are the flowers of edible commodities. They please 

 the eye, gratify the taste, and minister to our health. If we appre- 

 ciate them at their worth, we should use them more freely and our 

 markets would be better supplied with this wholesome, palatable 

 class of food products. 



The increasing interest manifested in food reform, which has 



