56 The Canadian Horticulturist. 



Discussions on the peach yellows showed that where the law had been 

 strictly enforced, compelling the removal and burning of affected trees imme- 

 diately on its appearance, and not leaving them to scatter the germs of the 

 disease, orchards had been saved and this industry was prosperous ; but, where 

 the enforcement of the law had been neglected, it had spread rapidly, and peach 

 growing was a failure. A paper on " Adulterated Fruit Products," brought out 

 some " cute Yankee tricks " in manufacturing different kinds of berry jam from 

 gelatine, hay and clover seed, with the addition of a little cider made from the 

 refuse cores and pealings of canning and evaporating establishments. 



A very interesting paper on "The Wild and Cultivated bruits of the 

 Amazon,"'' was read by Prof. Steere, who had recently visited South America 

 showing the great variety of tropical fruits that are indigenous to that country. 

 and the great source of supply for our markets that might be developed if 

 northern enterprise and capital would take hold of it. Other papers on " food 

 Value of Fruits," " Michigan flora,'' •"Truck Farming," etc., were read and 

 discussed, which, together with a visit to the State University buildings, library, 

 museum, etc., and the usual kindness and hospitality of the members, made my 

 visit one of much pleasure as well as profit. 



St. Catharines. A. M. SMITH. 



APPLES AS MEDICINE. 



Chemically, the apple is composed of vegetable fibre, albumen, sugar, gum. 

 chlorophyl, mallic acid, gallic acid, lime and much water, furthermore, says the 

 Southern Clinic, the German analysts say that the apple contains a larger 

 percentage of phosphorous than any other fruit or vegetable. The phosphorous 

 is admirably adapted for renewing the essential nervous matter, lecithin, of the 

 brain and spinal cord. It is perhaps for the same reason, rudely understood, 

 that the old Scandinavian traditions represent the apple as the food of the gods, 

 who, when they felt themselves growing feeble and infirm, resort to this fruit for 

 renewing their powers of mind and body. The acids of the apple are also of 

 signal use for men of sedentary habits, whose livers are sluggish in action, these 

 acids serving to eliminate from the body noxious matter, which, if retained, would 

 make the brain heavy, dull, or bring about jaundice or skin eruptions and other 

 allied troubles. 



Some such an experience must have led to our custom of taking apple 

 sauce with roast pork, rich goose, and like dishes. The mallic acid of ripe 

 apples, either raw or cooked, will neutralize any excess of chalky matter 

 engendered by eating too much meat. It is also the fact that such fresh fruits 

 as the apple, the pear, and the plum, when taken ripe and without sugar, 

 diminish acidity in the stomach, rather than provoke it. Their vegetable 

 sauces and juices are converted into alkaline carbonates, which tend to conteract 

 a-cidity. 



