544 



BOTANY OF THE LIVING PLANT 



of the grape tr) 4000 B.C. The grape-sugar, of which it contains over 

 14 per cent., is the starting-point for alcohohc fermentation. But it 

 is also important in the dried state, givmg their value to raisins, and to 

 dried currants, which are small dried grapes. The Apple (sugar 7-22 per 

 cent.) and Pear (8-26 per cent.) give respectively Cider and Perr\-, while 

 the Currant (6-38 per cent.) and the Gooseberry (7-03 per cent.) are 

 also used in the preparation of British wines. But the relatively large 

 proportion of free acids in these detracts from their value. 



TABLE OF ANALYSES OF FRESH FRUITS. 



The actual nutritive value of fresh fruits is usually smill But in 

 the dried state those which contain sugar, and the kernels of oily nuts, 

 are of high value, as shown by the follo^\^.ng table : 



ANALYSES OF DRIED FRUITS. 



A comparison of the constituents of kernels such as the Almond, and 

 of dried fruits such as the Raisin or Fig, sl-iows that together thev supply 

 in suitable proportions the proteids, fats, and digestible carbohydrates 

 reipiircd for ioocl. 



