The philosophy of eating. By Albert J. Bellows, M.D.

256

FRUIT WHEN TAKEN OUT.

and less of the osmazome escapes than when the temperature is higher and the evaporation more rapid.
Fruits are therefore sweeter, and richer in flavor, kept
in this way, at the end of six months, than when only
kept a few weeks in an open atmosphere.
Keeping Fruit after it is Removed from the
Preservator.
Fruit, such as apples, taken from the preservator
in July, will keep as well as the same fruit would have
kept in December in the same temperature. No fruit
will keep long in a temperature of 70~ or 80~, whether
in a warm room or in an open-air July temperature.
The keeping will depend on the soundness of the
fruit and the temperature of the weather, from two or
three days to two or three weeks.
To get the fullest benefits from this means of preserving fruit, each family, or at least each neighborhood, should have its own preservator, and then they
could have not only all our native fruits and vegetables, but fresh butter, eggs, fish, fresh meats, birds,
and the choicest luxuries in this or from foreign countries, ready at hand at all times of year and for all
special occasions, and thus have no excuse for resorting to vinegar or any other disorganized principle, or
for abstaining from fresh fruits and vegetables and
other articles, not only as luxuries, but as they are
proved to be necessary for the preservation of health.
Fruits, however, like apples and pears, have been
brought from Cincinnati and Cleveland to Boston in