18 FEUITS AND HOW TO USE THEM. 



ill regard to the use of fruit and the end is not yet 

 reached. Time was when apple orchards, and a few pear 

 and plum trees with unkempt currant bushes were all 

 that could be found in large sections of most of the 

 Northern States, and peaches and meloQS satisfied the 

 gardeners of the south. Barefooted children and weary 

 women, tin pails in hand, during the season wandered far 

 and wide over rough pastures, through briers and up steep 

 hillsides in search of wild berries. Then a little stewed 

 sauce, some pies, and a few quarts dried among the flies of 

 the kitchen, were all that could be expected in the way of 

 fruit, save the bins of Seek-uo-furthers and Greenings 

 which were, indeed, a treasure. No, not quite all. Every 

 thrifty housewife had a few jars of "preserves" made in 

 the old way of " pound for pound. " They justified the 

 name since they were " preserved" for such occasions as 

 the " minister's " visits, company from a distance, or a quilt- 

 ing bee. 



Happily all thi« is changed. In every village lot ripen a 

 few bushes or a bed of berries to which tlie youngsters have 

 access, and outside of the great cities that family must be 

 poor indeed which does not grow a quantity of fruit for the 

 wiuter's use. It is marketed in such profusion and sold so 

 cheap as to come within the reach of all, even foreign fruits 

 having grown to be a necessity. Di^es one weary .of the 

 uncooked berry or drupe ? There are preparations of gela- 

 tiues, creams, blanc-manges, tapiocas, custards, charlottes, 

 meringues, batter puddings, baked puddings, roly-polys 

 and short-cake whose number is almost legion. Nearly 

 one hundred dishes can be made out of apple alone, to say 

 nothing of all other kinds, natural and imported. The 

 wholesome and aesthetic influence of their culture and 



