The Apple

                According to an old Scandinavian legend the apple was early distinguished as the favorite fruit of the gods, who always ate it whenever they found themselves growing infirm of either mind or body. For many hundreds of years apples have been known as a health fruit. John Hunter, one to the greatest of doctors, advocated the free use of apples as the best remedy for gout. In this view he has been upheld by later research and observations, particularly by Drs. Garrod and Weiss.

For many years apple water has been considered a good drink for invalids who are advised to drink lots of water, but who soon get tired of the monotony of it. The recipe for apple water is hollowed by time, and it is best made as follows:–Wash a good-sized apple and remove the core, but not the skin. Place in an earthen pitcher, add two tablespoonful of lemon juice, and cover tightly. When cold, it is ready for use.

A stronger water derivative of apples, apple cider, has also been esteemed for its medical virtues. More than a hundred years ago Dr. Dwight reported cases of sick headache successfully treated by giving the patient a glassful of cider before each meal. It is said that in regions where apples are eaten and where cider is drunk, kidney stones rarely occur.

Recently it has been found that raw apples are of great value in the treatment of acute and chronic dysentery, enteritis and other intestinal troubles in infants and children. This method has been particularly popular in Germany.  Completely ripe and mellow apples are used, scraped to a pulp with a knife or with a grater. From one to four tablespoonfuls or more of this pulp is given every hour or two for forty-eight hours. Excellent results have been obtained and permanent relief has been noted I a great many cases.

The action of raw apples in intestinal disorders depends upon a number of mechanical, physiological and chemical principles. It has ability to reduce excessive intestinal action and thus afford relief and a chance for cure. Another important factor is that apples maintain nutrition and prevent the loss of too much water from the tissues.

The apple leads among the orchard fruits. It carries small amounts of vitamins A, B and C. it has definite laxative properties, probably owing to its large cellulose content. The acids contained in apples have a certain anti-septic influence upon the germs present in the mouth. Apples exert an alkalinizing effect, owing to the organic acids present in them, which are converted into carbonic compounds during oxidation in the body.

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The discussion of the Lemon, Orange, and Apple is reprinted from an article by Dr. Podolsky in New Health, London.