nas is about the same as that found in a
pound of rice, and the total nutritive value of one pound of bananas is
only a trifle less than that of an equal quantity of the best beefsteak.

The unripe fruit, which contains a considerable percentage of starch, is
often dried in the oven and eaten as bread, which, in this state, it
considerably resembles in taste and appearance. Thus prepared, it may be
kept for a long time, and is very serviceable for use on long journeys.
The variety of the banana thus used is, however, a much larger kind
than any of those ordinarily found in our Northern markets, and is known
as the plantain. The dried plantain, powdered, furnishes a meal of
fragrant odor and bland taste, not unlike common wheat flour. It is said
to be easy of digestion, and two pounds of the dry meal or six pounds of
the fruit is the daily allowance for a laborer in tropical America.

THE PINEAPPLE.--This delicious fruit is a native of South America,
where it grows wild in the forests. It is cultivated largely in tropical
America, the West Indies, and some portions of Europe. The fruit grows
singly from the center of a small plant having fifteen or more long,
narrow, serrated, ridged, sharp-pointed leaves, seemingly growing from
the root. In general appearance it resembles the century plant, though
so much smaller that twelve thousand pineapple plants may be grown on
one acre. From the fibers of the leaves is made a costly and valuable
fabric called _pina_ muslin.

Nothing can surpass the rich, delicate flavor of the wild pineapple as
found in its native habitat. It is in every way quite equal to the best
cultivated variety. The most excellent pineapples are imported from the
West Indies, but are seldom found in perfection in out Northern markets.

FRESH FRUIT FOR THE TABLE.

All fruit for serving should be perfectly ripe and sound. Immature fruit
is never wholesome, and owing to the large percentage of water in its
composition, fruit is very prone to change; hence over-ripe fruit should
not be eaten, as it is liable to ferment and decompose in the digestive
tract.

Fruit which has begun, however slightly, to decay, should be rejected.
Juice circulates through its tissues in much the same manner as the
blood circulates through animal tissues, though not so rapidly and
freely. The circulation is sufficient, however, to convey to all parts
the products of decomposition, when only a small portion has undergone
decay