; and unless soaked for a long time in cold water--in
order to soften the woody fibre--and are then cooked slowly for some
hours, are very indigestible. Pea and bean soups are considered very
nutritious. Lentils grow in France; they are dried and split, in which
form they are used in soups.

POTATOES.

Potatoes are the most popular of all the tubers. As an article of diet
they possess little nutritive value, being about three-fourths water.
They contain some mineral matter, hence the reason why they are better
boiled and baked in their skins, so as to prevent the escape of the
salts into the water. Potatoes are more easily digested when baked
than cooked in any other form.

BEETS.

Beets contain between 85 and 90 per cent. of starch and sugar, some
salts, and a little over one per cent. of proteid matter. Young beets,
either in the form of a vegetable or a salad, are considered to be
very wholesome.

CARROTS, TURNIPS, PARSNIPS, OYSTER PLANT.

Carrots, turnips, parsnips and oyster plant, although containing a
large percentage of water, are considered valuable as nutrients, the
turnip being the least nutritious.

GREEN VEGETABLES.

Green vegetables do not contain much nutriment, and are chiefly
valuable as affording a pleasing variety in diet; also for supplying
mineral matter and some acids. In this class we may include cabbage,
cauliflower, spinach, lettuce and celery.

TOMATOES.

Tomatoes are wholesome vegetables; on account of the oxalic acid they
contain they do not always agree with people of delicate digestion.

CUCUMBERS.

Cucumbers are neither wholesome nor digestible.

ASPARAGUS.

Asparagus is a much prized vegetable. The substance called asparagin
which it contains is supposed to possess some value.

RHUBARB.

Rhubarb is a wholesome vegetable.

ONIONS, GARLIC, SHALLOTS.

Onions, garlic, and shallots are valuable both as condiments and eaten
separately. They contain more nutrients than the last vegetables
considered.

CHAPTER VIII.

Fruits.

Fruits are composed largely of water, with starches, a vegetable
jelly, pectin, cellulose and organic acids. The most important acids
in fruit are citric, malic and tartaric. Citric acid is found in
lemons, limes and oranges; tartaric acid in grapes; malic acid in
apples, pears, peaches, apricots, gooseberries and currants. Among the
least acid are peaches, sweet apples, bananas and prunes. Strawberries
are moderately acid, while lemon