Stone-fruit, Wholesomeness of.— Stone-fruit, generally speaking, is less digestible when eaten raw than the other descriptions of fruit ; to healthy persons, however, when ripe, and consumed in moderation, it is not injurious. Plums ha^T acquired a character for causing disorder and diarrhoea, which they scarcely deserve. Undoubtedly with some persons they disagree, and indeed, with all, if they are eaten immoderately or in bad condition ; but that ' they, or fruits generally, are the cause of the regular autumnal or British cholera, is a fallacy which has been established in the popular mind in consequence of the season at which plums are ripe, the "plum-season" being coincident with that at which people in this country, who have been exposed to the effects of the sum- mer's heat are most liable to that outbreak of accumulated bile which is known as bowel complaint, or English, or British, or summer cholera. — Dr. Thompson. Store-rooms and Stores.— A clean, tidy, well-arranged store-room is one sign of a good methodical housekeeper. Where stores are put away anyhow, and taken out at any time and in any quantity, we have good grounds for supposing that disorder and ex- travagance prevail. A store-room ought to be large, airy, cool, and dry. Such a room is not always to be had, but even if a closet has to be put up with, it may be kept clean. Shelves should be arranged round the walls, hooks fastened to the edges of the shelves. The driest and coolest part of the room should be kept for jams, jellies, and pickles. All the jars should he distinctly labelled at the front, so that they will not all need to be taken down every time a. i)articular jar is wanted. Biscuits or cakes should be kept in closely-covered tin boxes; lemons should be hung in nets. Soap should he bought in large quantities, and cut up in convenient-sized pieces, so that it may be dry before it is used. Coffee, when roasted, should be kept in small quantities ; if unroasted, it will improve with keeping. Stores should on no account be left in the papers in which they were sent from the grocer's, but should be put into tin canisters or earthenware jars closely covered, and each jar, like the jam, should be labelled. Stores should be given out regularly, either daily or weekly. In order to check their consumption, the housekeeper will do well to keep in the store-room a memorandum-book with a pencil fastened to it, and in this book she should enter the date on which all stores were brought in or taken out. B> means of these memoranda she can compare "oi;e week's outgo with another, and immediately discover any extravagance. A hammer, a few nails, a little gum, a ball of string, a few sheets of ioolscap, and a pair of scissors, should always 1)8 kept in the store-room. Store Sauce (s^e Kitchiner'a Store Sauce). Store Sauee or Cherokee [«ee Cherokee or Store ynuco).

AI-modernized reading of the original text

Stone-fruit, Wholesomeness of.— Stone-fruit, generally speaking, is less digestible when eaten raw than the other descriptions of fruit ; to healthy persons, however, when ripe, and consumed in moderation, it is not injurious. Plums have acquired a character for causing disorder and diarrhoea, which they scarcely deserve. Undoubtedly with some persons they disagree, and indeed, with all, if they are eaten immoderately or in bad condition ; but that ' they, or fruits generally, are the cause of the regular autumnal or British cholera, is a fallacy which has been established in the popular mind in consequence of the season at which plums are ripe, the "plum-season" being coincident with that at which people in this country, who have been exposed to the effects of the summer's heat are most liable to that outbreak of accumulated bile which is known as bowel complaint, or English, or British, or summer cholera. — Dr. Thompson. Store-rooms and Stores.— A clean, tidy, well-arranged store-room is one sign of a good methodical housekeeper. Where stores are put away anyhow, and taken out at any time and in any quantity, we have good grounds for supposing that disorder and extravagance prevail. A store-room ought to be large, airy, cool, and dry. Such a room is not always to be had, but even if a closet has to be put up with, it may be kept clean. Shelves should be arranged round the walls, hooks fastened to the edges of the shelves. The driest and coolest part of the room should be kept for jams, jellies, and pickles. All the jars should be distinctly labelled at the front, so that they will not all need to be taken out every time a particular jar is wantedd. Biscuits or cakes should be kept in closely-covered tin boxes; lemons should be hung in nets. Soap should he bought in large quantities, and cut up in convenient-sized pieces, so that it may be dry before it is used. Coffee, when roasted, should be kept in small quantities ; if unroasted, it will improve with keeping. Stores should on no account be left in the papers in which they were sent from the grocer's, but should be put into tin canisters or earthenware jars closely covered, and each jar, like the jam, should be labelled. Stores should be given out regularly, either daily or weekly. In order to check their consumption, the housekeeper will do well to keep in the store-room a memorandum-book with a pencil fastened to it, and in this book she should enter the date on which all stores were brought in or taken out. By means of these memoranda she can compare "oi;e week's outgo with another, and immediately discover any extravagance. A hammer, a few nails, a little gum, a ball of string, a few sheets of foolscap, and a pair of scissors, should always be kept in the store-room. Store Sauce (s^e Kitchiner'a Store Sauce). Store Sauce or Cherokee (see Cherokee or Store Sauce).

Cassell's dictionary of cookery