Remarks on Fruit, Part 2

The Young Mother: Management of Children in Regard to Health
by William A. Alcott

(Page 22 of 37)

4. There is one reason in favor of this practice which perhaps would have less weight, if people rose as early in the morning as they ought; or, in the language of Dr. Franklin to the inhabitants of Paris, if they knew that the sun gives light as soon as he rises. I allude to the demand which I conceive that the stomach makes for something, after so long fasting, and the pernicious custom of late breakfasts. I am persuaded that it is advisable to eat something nearly as soon as we rise, be it never so early; and if we can get nothing else for breakfast, and have not accustomed ourselves to relish a piece of good bread, or some other simple thing, which requires no labor of preparation, I think it perfectly proper to eat a small quantity of fruit.

We come now to the particular consideration of some of those fruits which universal experience has shown to be the most salutary.

Of all these, none is more wholesome than the apple. There is indeed a great diversity in the quality even of this single article. Sweet apples are the most nutritious; but perhaps those which are gently acid, and at the same time mealy, are rather more cooling, and when eaten raw, and in the heat of summer, not less wholesome.

Apples which come to maturity very early in the season appear, as a general rule, to be less rich, and even less perfect, than those which ripen later. In view of this fact, some writers have endeavored to dissuade us from their use; and among others, Mr. Locke. We may judge a little what his opinions were, from his concluding remarks on the subject: - "I never knew apples hurt anybody," says he, "after October."

But although neither apples nor any other fruits which ripen uncommonly early are quite so good as those which come in a little later, yet I do not think they are to be wholly rejected, unless they have been raised in hot houses. Fruits, and indeed vegetables in general, whose maturity is hastened by artificial processes, must be less wholesome than when brought to perfection in nature's own appropriate time and manner. I ought to say, however, very distinctly, that of the fruits of any particular tree, those which first ripen are always the worst; for they are usually wormy, or otherwise defective.

Most of the fruit, as well as other vegetables, brought to our city markets in this country, is utterly unfit to be eaten. Sometimes it is immature; sometimes it has a hot house maturity; sometimes it has been picked so long that it has begun to decay. Many fruits - berries especially - are in perfection for a very short period only. Mulberries, for example - one kind especially - are not in perfection long enough to carry to the market house, even though the distance were very small. Luckily, however, very few mulberries are eaten. But the raspberry and strawberry, if perfect when gathered, have usually begun to decay, before they are purchased. That this appears to be rather unfrequent, is because they are gathered before they are ripe.

Dr. Dewees regards most fruits as difficult of digestion. I do not think they are so, if perfect and ripe. The experiments of Dr. Beaumont, so far as they prove any general principle, show conclusively that mellow sweet apples are more quickly digested than any kind of vegetable food whatever, except rice and sago. But even admitting they were slow of digestion, I do not think - as I have already shown in another place - that they ought on that account to be excluded. Besides, my opinion differs from that of Dr. D. in regard to the strength of the digestive powers of children. After teething, they seem to me to be able to digest any substances which adults can; and with as little difficulty.

But to return: - No fruit is in perfection longer than the apple. Besides, no fruit appears to be less injured in its nature and properties by picking it a little before it is ripe, and preserving it during the winter. It is on this account, more perhaps than any other, that I value it more highly than all other fruits united.

Apples may be used either raw or cooked. In either case, the skins and seeds should be avoided, as has been before suggested. I am not ignorant that WILLICH, in his "Lectures on Diet and Regimen" - an excellent work, in the main - says that the seeds ought to be eaten; but I believe few physiologists would comply with his injunction, especially when it is considered that he recommends, in the same connection, that we swallow the stones of cherries and plums. Strange how far our theories will sometimes carry us!

The apple is excellent when roasted or baked, especially the sweet apple. It is very common, in some places, to eat baked sweet apples with milk; and the practice is by no means a bad one. Indeed, baked or raw apples might be advantageously made a part of at least one of our meals every day. There is said to be a miserly farmer - a single gentleman - in the western part of the state of Massachusetts, who has lived on nothing but apples for his food, and water for his drink, about forty years. And yet he is said to enjoy the most perfect health. I do not propose this as an example worthy of imitation; but it shows that apples maybe made to subserve an important purpose in diet.

And though I have more than once expressed an opinion highly unfavorable to the exclusive use of any one article of diet, yet if I were to confine myself to any one thing, I know of nothing except bread that I should prefer to good apples. Still, however, I prefer a variety - sweet, sour, early, late, &c.; and I should use them raw, roasted, baked, made into sauce with new or unfermented cider, and boiled. Good apples, eaten raw, with bread, form not only a very wholesome, but, to an unperverted appetite, a most delicious dinner.