84 FRUITS AND HOW TO USE THEM. 



a more delicious fruif. than the orange. The abundant, 

 acid and sUghtlj' bitter flavor serves to quench thirst, and 

 it is considered by many to be a sovereign remedy for bil- 

 iousness. 



The grape fruit should be peeled in sections, like the 

 orange, which are then to be separated from the center 

 and the entire bitter white membrane covering them should 

 be removed. Then break open the pulp and serve as an 

 unseasoned offermg to the Lares of the breakfast table, 

 preceding the wheat or the oatmeal. 



It is a mistake to adulterate the grapo fruit with sugar, 

 nevertheless there are those who sprinkle it plentifully 

 with sugar overnight. In after years when its cooling 

 and pleasant qualities are appreciated, the grape fruit will 

 divide honors with its smaller cousin, the orange. 



THE GUAVA. 



This tropical or semi-tropical shrub yields an important 

 dessert fruit. It is, however, known to the inhabitants of 

 the cooler zones only through guava jelly, a rich conserve 

 imported from the West Indies. The guava is cultivated 

 in Florida, but the manufacture of guava is chiefly con- 

 fined to the warmer Indies, 



HUCKLEBERRIES OR WHORTLEBERRIES. 



This pleasant and wholesome fruit, peculiar to the 

 northern latitude, grows both on high and low Ijushes ac- 

 cording to its species. Un hillsides and mountain clear- 



