Identifier: newfamilyencyclo00good (find matches)
Title: A new family encyclopedia, or, Compendium of universal knowledge : comprehending a plain and practical view of those subjects most interesting to persons, in the ordinary professions of life : illustrated by numerous engravings
Year: 1831 (1830s)
Authors: Goodrich, Charles A. (Charles Augustus), 1790-1862
Subjects: Encyclopedias and dictionaries
Publisher: Philadelphia : (s.n.)
Contributing Library: Sterling and Francine Clark Art Institute Library
Digitizing Sponsor: Federally funded with LSTA funds through the Massachusetts Board of Library Commissioners

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, inthe hottest islands of the West Indies, where they are plentiful andgood. They have, also, been introduced into European gardens, so asto produce fruit. APPLE. The apple is distinguished as the fruit of the colder cli-mates. It is at once the most brisk and refreshing of any of the com-mon hardy orchard fruits. It remains longest in season, is used in thegreatest number of ways, and therefore is the most generally cultiva-ted, it is cultivated throughout Europe, as far as the 60° of latitude.It has been observed, by a distinguished traveller, that the commonerfruit trees, such as apples, pears, cherries, and apricots, grow in theopen air, wherever oaks thrive. The apple is supposed to be a native of the Fast; whence it was in-troduced into Europe, and thence into England ; from which countryit has been brought to the United States. We have, however, an indif-ferent crab apple, which is indigenous to the country. The alimentary properties of the apple are not great; but, when ful-
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60 FAMILY APPLE. PEAR. ly ripe, they are not unwholesome. In diseases of the breast, says Dr.Willie, such as catarrhs, coughs, consumptions, &c. they are of con-siderable service ; for these beneficial purposes, however, they oughtnot to be eaten raw, but either roasted, stewed, or boiled. With regardto their sensible properties, apples have been divided into spicy, acidu-lated, and watery. The first contain the least proportion of water, areof a most delicate flavor, and on account of their vinous qualities, arenot apt to excite flatulence. Pippins, on the contrary, though affordingmore nutriment, are more fibrous, and consequently more difficult todigest. These belong to the second class. Lastly, those sweet andtender apples, which are very sweet and palatable, are the least fit tobe eaten in a raw state, unless with the addition of bread or biscuit. To preserve apples well is obviously a great desideratum. Fessen-uen, from an English journal, recommends the use of dry pit sand.

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