Rhubarb

Rhubarb contains very little nourishment, but it is one of the best laxatives grown in the kitchen garden, and as a preliminary to summer fruit it takes a place by itself. Owing, however, to its acidity, it is not suitable to all persons, nor is its peculiar property neutralised by the addition of sugar, as some people suppose, although in this form it becomes more agreeable and can be more readily eaten. It is more useful to young people than to adults of mature age, with whom both the acid of the stalk and the sugar sometimes disagree. It should, therefore, be eaten with moderation.

In this country fruit is regarded rather as a luxury, or as an addition to food, than as food. Fruit, however, is of far greater value than is supposed, and, taking the community as a whole, it is essential to its health. We are told that by eating large quantities of fruit we upset our digestive system, distend the stomach, which is not intended for bulky foods, and create considerable discomfort. That, however, is not the experience of the fruit-eater. These troubles - if troubles they are - are owing to the fact that we are not accustomed to eat fruit as part of our regular diet.

There is no more certain way to ill-health than sluggish and imperfect action of the intestines. This is the foundation of many diseases. By the regular consumption of fruit, however, this practically never occurs; perfect regularity is established, with a clean tongue and a healthy system throughout. Fruit plays an equally important part by enriching the blood when it improves the complexion and imparts greater beauty to woman. The weak and anaemic, by consuming white bread, and foods of similar character, rice, tapioca, macaroni, and potatoes, without either the husk or the skin, fail to obtain the minerals which are as essential to health as either of their other constituents. These materials, chiefly iron and phosphate of lime, are often taken in medicinal form, instead of in fruits, in which they are so abundant, and in which they exist in a natural, and therefore superior form.

Although it is possible to live entirely upon some kinds of fruit, such as the grape, the banana, the fig, and the date, as so many do in the world, it is a recognised fact that with us a mixed vegetable diet is the best, and as it is now possible to obtain fruit all the year round, there is no reason why any normal individual should go without it. Various Eastern races live almost entirely upon fruit foods, while in this country there are many fruitarians and vegetarians who have accomplished wonderful feats of labour and athletics upon their particular diet.

Fruits

Among the more popular fruits Apples easily take the first place, and, as one who has consumed them daily for years, I can confidently recommend them as among God's best gifts to man. They are an excellent food, a simple and natural laxative, a helper of sleep, adapted to all meals, and a purifier of the system, maintaining the body in a condition of health, elasticity, and equilibrium which no other food can sustain. The apple should be eaten ripe; like fruits of other varieties, nature cannot deal with it successfully while it is still immature, for it is then an unnatural food. It should, therefore, be sweet, sour apples not being adapted for consumption uncooked, in which form they are always the best. Although the skin is difficult of digestion by all who have been unaccustomed to eat it, it forms a most important part of the fruit, containing mineral matter which we cannot afford to discard. Apart from the eye and the stalk, the whole fruit should be eaten, and thoroughly masticated. If, owing to bad teeth, this is impossible, it may be finely grated and prepared in various ways, with ground nuts, squashed bananas, blackberries, or strawberries, condensed milk, coarse soaked oatmeal, rice pudding, or bread crumbs, or eaten with biscuits, white or wholemeal bread, and butter or cheese. When ripe apples cost 2d. a pound, a penny will buy nearly 100 units of energy. Apples should never be boiled; the process, as in the boiling of vegetables, is followed by considerable loss of the food they possess. Thus, a boiled apple loses one-third of its nutritive matter; it should, therefore, be baked, roasted, or stewed, but it is much more useful when eaten raw.

The food-stuff in fruits chiefly consists of minerals, sugar, and gum - the latter forming a jelly in some varieties after boiling. Man cannot live long upon fresh fruit alone, if we except the grape and the banana, both of which are exceedingly rich in nutritive matter - for he could not eat a sufficient quantity. On these fruits, however, men do manage to live natural lives, with some little assistance, for they are deficient in the muscle-forming protein. The fruit-eater seldom desires to drink, the water in his food providing for his requirements in this direction.

The Ripe Pear

The Ripe Pear contains from 8 to 12 per cent. of nutritive food, and may be obtained in this country from September to March, during the whole of which period I have been supplied by my garden. Pears are better peeled than apples, and should be eaten raw - although we must except those varieties which practically refuse to mature, and which are consequently stewed.

Although there is a curious and sometimes inherent belief in the unsuitability of stone fruit - it is on the contrary of considerable value in our regular diet. Now that such fruit can be preserved in its natural state, it is at our disposal all the year round. Stone fruit should always be eaten with the skins, which are rich in minerals, and which by their gentle stimulation of the intestines promote healthy action. Passed through a fine mincing-machine after the removal of the stones, Plums make excellent and sustaining porridge when mixed with soaked prepared oats, ground nuts and condensed milk, and in this form they can be eaten without any discomfort by many who refuse them in their natural state. Plums contain from 10 to 14 per cent. of nutritive matter, mostly digestible - the more delicate varieties being the most suitable, as there is less indigestible fibre in the pulp.