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The Wild Northern Persimmon

Diospyros Virginiana HE wild Northern persimmon ("Diospyraceæ," generally considered of the Ebony Family) is a very nourishing, attractive and delicious fruit after being touched by frost when in its sweetness and form it proves the applicability of its nickname, "Date Plum." It has enormous riches of sugar and is fattening as well as toothsomeall of which the 'possums and other wild creatures discovered centuries ago. These veritable sugar-plums, the familiar, oddly wrinkled lumps of sun-transmuted astringency which hang temptingly among quaint, tinted leaves, may be used in a number of ways for the table. It must be remembered always, however, that the persimmon is a "hearty" food, containing concentrated richeschiefly of sugar-and so may not be eaten in quantity indiscriminately. Properly treated it will keep a long time and its possibilities as a food will surprise those who care to experiment affectionately with it.

To dry it for future use hang in a cool, dry place, then use it uncooked, or in cookery as is the Kaki, or Japanese persimmon, or the date. It may be fermented by the usual processes for wine, beer, and vinegar. The seeds, browned in the oven and ground, are in some parts of the South used as a substitute for coffee.

CHAPTER X THE GRAPE (Vitis) THE HE grape (Nat. Ord. Vitacee) is by common consent ranked next to the apple in point of concentrated health value; by many it is put first and no fruit has been so widely used as a systematic "cure," one recognised by the medical profession as filling perfectly the promise or meaning of this term. The foreign, scientific and practical method of taking this treatment, under the care of physicians, is no more unusual than the taking of mineral waters at resorts established in the vicinity of medicinal springs. Its health-giving qualities were known ages ago and its habitual use in the form of the simple fruit, the unfermented juice, or wine, are mentioned familiarly in the earliest Biblical and secular historical records. The old Greeks and Persians valued it and preserved the fresh fruit as far out of season as possible, making also a syrup which contained its fresh flavour and aroma. In the grape-cures different kinds of grapes-those varying in sweetness, etc., are used, as individual cases seem to require. Some grapes contain as high as 30% of sugar or as low as 10% and this element is one of the most important contained in the fruit. There are also in it albuminous matter, gum, dextrine, tartrates of soda, potash, phosphoric acid, lime, magnesia, and iron, and a large per cent. of water. In addition, as Holbrook states, "No grape is entirely devoid of the vinous acid, similar to the malic acid of the apple," and "some grapes contain considerable tannin and fatty oils." The colouring matter exists in but slight quantity. Genuine cream of tartar is the "natural salt of the grape" and tartaric acid, which occurs in grapes in an acid potassium salt, is prepared for commercial use from "tartar or argol, an impure acid potassium tartrate, deposited from wine, or rather from grape juice in the act of fermentation" (purified by chemical process). Fownes' Manual of Chemistry. Lemons and grapes contain most abundantly the potash salts of which all fruits have important quantities, and of these two fruits grapes are better fitted for use as food proper and are perhaps adapted to a larger percentage of the human beings whose digestive organs are in need of repair. For this reason the grape has been chosen as the most attractive and direct method or vehicle for the conveyance of potash salts into the system and by means of it wonderful results-yet not surprising-have been accomplished. Both the water and sugar of the grape require virtually no digestion but are taken "almost at once into the blood." The kidneys, liver, intestines, and other organs are cleared and strengthened by the mineral elements of this fruit; in fact, if the grape were a patent medicine more could hardly be claimed for it as, in addition, it is recommended and given to cure almost every form of respiratory ailment, for the nerves, the blood, the spleen, and for skin affections. The grape-cure proper limits the quantity of grapes given as well as the variety of grape and restricts patients in regard to other foods although taken in conjunction with a prescribed diet of wholesome dishes. Without doubt, where any serious affection seems to obtain, the grape-cure or grapes in any unusual quantity should be taken under the direction of those familiar with the physiological effects and benefit, or otherwise, in relation to special conditions, although in "health or general ill-health" where a tonic is needed, the grape is almost invariably helpful.

IIO (As food for stock-grape seeds are considered as good as oats in some portions of Europe, and, dried and ground, are used by peasants as a substitute for coffee).

Raisins are the dried form of grape as prunes are of certain plums, and, like prunes, dates, and dried figs, etc., contain concentrated food value. They have more protein, fat, carbohydrates, and ash than prunes and more fat and ash than dates, figs, or dried apricots, ranking in fuel value close to them. (See W. O. Atwater's and M. E.

Jaffa's tables of food values appended.) Raisins are an excellent diet combined with other foods, furnishing sufficient sugar of themselves to sweeten most dishes, but they should be either cooked till the skins are thoroughly tender or, if eaten uncooked, the skins should be eschewed as well as the seeds, as neither one can be recommended as readily digestible.

The commercial name of the Passulæ minores-the smaller, dried, reddish or bluish, sweet, thin-skinned "berries" of the grape-is Corinthian raisins or Zante Currants, the first name being directly derived from Corinth, near which place they were first raised, and from their resemblance to garden currants (see Currants or Berries); though some authorities claim the naming of currants from these grapes, reversely. The "currants" of commerce are dried in the sun and packed when their food value is positive and concentrated, similar to that of raisins. If eaten with regularity it is claimed they are blood purifiers as well as nourishment. Those who suffer from uric acid troubles are sometimes advised to eat certain quantities (up to eight ounces) daily. They may be served alone, scalded, or as adjuncts to other dishes, but, while the skin is thinner than that of raisins they should be thoroughly masticated and in the case of use for children, previously softened or chopped.