Domestic science (Clark, Cornell home economics)

Lemons. Lemons resemble oranges but are much more acid, containing as much as 7 to 8% citric acid, besides malic acid, sugar and nitrogenous substances. They are therefore all the more valuable for allajdng thirst and for imparting pungency and flavor to tasteless fluids, such as rice and barley water. A spurious lemonade is often made by adding citric acid to water and flavoring with essence of lemon, and this becomes fraud when, instead of citric, tartaric acid and even sulphuric acid are used to give the 108 DOMESTIC SCIENCE acidity. Lemon peel may be candied like that of the orange. Limes. The hme is smaller than the lemon. The juice is extremely acid, containing 32^ grams of citric acid to the ounce. It is chiefly used in the shape of lime-juice as an antiscorbutic. GROUP OF STONE FRUITS These contain a hard stone and fleshy pulp. They vary greatly in size. No other fruit is so apt to irritate the digestive organs, if eaten un- ripe, over-ripe, or in too large quantities, when colic diarrhoea is the result. They are thus gener- ally used in tarts or made into preserves, only the larger and sweeter sorts being served at the table. Plums. Varieties of plums are aloe, damson, and green gage. Damsons are more highly prized for preserving than plums, and are also used in damson pies and damson cheese, made Uke fig cake. A special kind of plum grown in the South of France is even more indigestible and forms, when dried, the me- diaeval prune. Common prunes are dried plums and are largely used in desserts, stewed and served with cream. They are often useful in removing habitual constipation. The ratio of sugar to free acids in plums is very low, 1.63 to 1, but in damsons 7.03 to 1. Apricots. Apricots were introduced from Armenia into England imder Henry VTII. There are over 20 varieties, the finest are Moorpark Oreda. This fruit does not keep well and is therefore eaten fresh or used as preserves. Some varieties resemble sweet almonds in having a sweet stone. FRUITS 109 Peaches. Peaches, of all the common fruits, con- tain the least amount of sugar, 1.57%, and are there- fore useful for diabetic and gouty people. When the stone has been removed, the rest consists almost entirely of juice, since the solids amount to only 1% or 2%. Peaches are esteemed for their juicy tender flesh and their strong but delicate aroma. Like most fruits, they have a laxative action. The nectarine is a variety of peach, distinguished from it by its smooth skin, whereas the peach is vel- vety to the touch. Peach brandy is often made in the United States from inferior peaches. Peaches are grown in nearly all the temperate climates. Almonds. The almond is the type of the botanical class to which peaches belong. There are two kinds, bitter and sweet, — the latter apparently obtained by cultivation. Sweet almonds have a very agreeable taste, and are fairly nutritious, being used in desserts and confectionery. Bitter almonds contain acid, from which is obtained, by a kind of fermentation, essential oil of almonds, and since this contains a little prussic acid, it has to be refined before use. Essential oil of almonds is used for flavoring and in making toilet soaps, as well as medicinally. When almonds are bruised, they often jdeld nearly half their own weight of a fixed oil, often given to new-bom infants like castor-oil. Cherries. Cherries in this country are eaten fresh, stewed in tarts, or preserved. In France and Ger- many they form a staple article of food ambng the charcoal-burners and wood-cutters, entering largely into soup. Cherry brandy is made by mixing brandy with cherry juice. Kirschwasser is a German liquor no DOMESTIC SCIENCE