CLASSIFICATION OF FOOD. 



175 



Nuts. 



'Chestnuts . . 14| oz. food in 1 lb. 

 Walnuts . . 14| „ 

 Hazel-nuts . 14.} „ „ ,, 

 !S weet Almonds 14 V ,, „ „ 



Fruits, 



Apples . . 2 oz. food in 1 lb. 



Apricots . . 2 ,, ,, ,, 



Blackberries . 1| ,, „ ,, 



Bananas . . 4§ ,, ,, „ 



'Cherries . . 2| ,, ,, ,, 



Cranberries . § ,, ,, ,, 



Currants . . If „ „ ,, 



Pea - nuts or 



Monkey-nuts 13 oz. food in 1 lb. 

 Coco-nuts 8} „ „ „ 



Fresh. 



Gooseberries . If oz. food in 1 lb. 

 Pears ... 2 



Plums . . . 1 1 „ ,, 



Peaches . . 2 ., ,, 

 Baspberries .1 ,, ,, 

 Strawberries . 1| ,, ,, „ 

 Grapes ... 3 ,, 



Fruits, Dried. 



Prunes . . . 11| oz. food in 1 lb. Baisins . . . 11 oz. fool in 1 lb. 

 Pears . . . lOj „ „ „ Figs 



Apples ... 11 „ ,, „ Dates ... 11 ,, „ „ 

 Cherries . . 8 ,, „ ,, 



All who have been brought up in the country know how 

 slender a part heavy meals of flesh-meat played in the life of the 

 farmer's kitchen as applied to the broad-shouldered, big-muscled 

 men who had to be up with daylight and get through a hard, 

 rough day's work in harvest, or any other time, when men did 

 not work so much to the clock as they did with an eye to the 

 necessities of the occasion. I am speaking now of perhaps five- 

 and-twenty years ago, when I was a great deal in the farmer's 

 kitchen myself, and I know at those times the " fleetings " from 

 the cheese-tub, or the milk from the churn, together with bread- 

 stuffs, formed the chief staple of the morning and evening meals ; 

 •whilst on the dinner- table the Apple- dumpling, made in dishes 

 that would fill the boiler, formed the first feature towards which 

 forks and spoons were directed — for knives did not enter very 

 largely into the table cutlery — and I know this, after the farmers' 

 men had had a fair turn at the dumpling there was not room 

 for much more ; and upon diet mainly of this character in many 

 of the large farm-houses the hard work of the long labour day 

 was carried out in a healthy way by good-hearted, merry, con- 

 tented fellows, whose very looks were an inspiration. Thus, 

 then, in actual practice and fact, fruits have for long years past 

 played an important part in dietetics, and have proved their 

 value from the point of view which those mostly concerned in 

 physical endurance would first consider. 



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