DOMESTIC FRUITS AND BERRIES.
The increasing excellence, abundance and cheapness of fruits and berries is full of promise for the health and vigor of the American people. They are wholesome, cooling and nutritious.
Apples.—This noble fruit is in market the year round; new Southern apples are first marketed in April. Apricots are a fine small fruit which ripens in July. Cherries reach us from the South in May. Nectarines come in August. Peaches are at the height of their season in August and September. Early in the latter month they should be secured for preserving. Pears.—The choicest are the Dutchess, Bartlett and Virgalieu. California pears are excellent and widely sold through the country. Plums ripen in August, and are in season until October. Quince is a highly flavored fruit, used only for preserves. Grapes.—Besides our own abundant and delicious Muscat, Concord, Isabella, Catawba, and other varieties, three-quarters of a million barrels of the hardy and cooling white Almeria grapes are annually imported at New York. They were formerly a costly luxury, but are now abundant and cheap, and will keep through the winter.
Strawberries.—The season opens with shipments from Florida early in March, and closes six months later with the product of the far North. Raspberries come in June and continue until August. Blackberries ripen early in July, and are very healthful. Currants ripen in July and continue until September; they are white, red and black, and are wholesome and cooling. Gooseberries may be had red, yellow, green and white. They are much used unripe, for cooking purposes. Cranberries begin to reach market from Cape Cod, New Jersey, etc., about September first. The largest and darkest are the best. They are healthful and an almost indispensable adjunct to roast turkey, etc.; are also used for sauces, tarts, and pies.