A Word of Advice
to Women
Stay at home and work. Do not rush into some romantic and picturesque bit of action to the detriment of your home duties. Work in your homes, and do whatever you can outside; the humbler and more inconspicuous your accomplishment is, the more it may be needed. There are enough women who will snatch at what is accompanied by the limelight. Make your contribution of personal service without thought of self, and keep on to the end.—Lord Northcliffe.
FRUITS AND THEIR
DIETETIC VALUE
by
GEORGE A. THOMASON, M.D., L.R.C.S., L.R.C.P.
No other class of foods more delightfully or deliciously contribute to the needs of the body than fruit. Fresh from the lap of Nature, lavishly supplied, and delightful to the eye, fruit makes most satisfying appeal to the appetite of every one, from the quite indifferent to the most discriminating epicure. Most easy of digestion, in fact, practically predigested, fruit is most appropriate for all people both in sickness and in health, and at all periods of life, from babyhood to extreme age.
Fruit is made up of water, sugar, acids, some proteid, and organic salts. Water is by far the largest constituent of fruit, being seventy-five to eighty-five per cent. The water of fruit is of the greatest possible purity, being doubly distilled, first as rain, then as sap, drawn and filtered through the tree.
The sugar of fruit is one of the most easily digested forms, that of levulose. The starch of the unripe fruit is converted into sugar in the ripening process, or in the cooking of partially ripened fruit. Sugar is present in varying amounts in fruits, averaging from five to ten per cent. A well ripened banana contains twenty-one per cent of sugar, dates about fifty per cent, while grapes contain from fourteen to twenty per cent.