In a paper recently read before the Columbus (O.) Horticultural Society, Prof. Wm. R. Lazenby said: In our climate, subject as we often are to great and extreme changes of temperature, passing abruptly from extreme cold to almost tropical heat, the system usually becomes more or less debilitated, and in this condition we are predisposed to malarial and other fevers, particularly if we live where the drainage is poor. Fruit, on account of the free acid it contains, is a great corrective for this general debility. These organic acids are antiseptic. They tend to destroy disease germs that may have found a lodgement in the body. Their beneficial effect may be partially overbalanced by the indigestibility of certain fruits, caused by the coarse and hard condition of the cellulose. All good fruits when perfectly developed and properly matured are, as a rule, easily digested. We know that unripe fruit is not wholesome. It does not readily digest, but is likely to ferment and decompose in the stomach, oftentimes giving rise to serious disorders. The same may be equally true of over-ripe or partially decayed fruit. If it is unwise to take into our bodies that which will decay and ferment, Jit is also unwise to use fruit in which these changes have already begun.

The question is often asked whether such or such a fruit is "healthy." This is bad English, unless you have special reference to the condition of the fruit or fruit-plant itself. We can say, however, that the teachings of chemistry and physiology, as well as our own experience, show that "healthy" mature fruits are wholesome, and the best result possible from their use as food is to have an abundance of the best varieties, each in its season, and to know that they are the product of your own skill and industry.