ke material. Otherwise the composition and food value are
about the same as of oranges.

[Illustration: FIG. 14.--GRAPHIC COMPOSITION OF STRAWBERRY.]

63. Strawberries contain from 8 to 12 per cent of dry matter, mainly
sugar and malic acid. The protein, fat, and ash usually make up less
than 2 per cent. Essential oils and coloring substances are present in
small amounts. It has been estimated that it would require 75 pounds of
strawberries to supply the protein for a daily ration. Nevertheless they
are valuable in the dietary. It has been suggested that the malic and
other acids have antiseptic properties which, added to the appearance
and palatability, make them a desirable food adjunct. Strawberries have
high dietetic rather than high food value.

64. Grapes contain more dry matter than apples or oranges. There is no
appreciable amount of protein or fat, and while they add some nutrients,
as sugar, to the ration, they do not contribute any quantity. Their
value, as in the case of other fruits, is due to palatability and
indirect effect upon the digestibility of other foods. In the juice of
grapes there is from 10 to 15 per cent or more of sugar, as sucrose,
levulose, and dextrose. Grapes contain also from 1 to 1.5 per cent of
tartaric acid, which, during the process of manufacture into wine, is
rendered insoluble by the alcohol formed, and the product, known as
argole, is used in the preparation of cream of tartar. Differences in
flavor and taste of grapes are due to variations in the sugar, acid, and
essential oil content.

65. Peaches contain about 12 per cent of dry matter, of which over 10
per cent is sugar and other carbohydrates. There is less than 1.5 per
cent of protein, fat, and mineral matter and about 0.5 per cent of acid.
The peach contains also a very small amount of hydrocyanic acid, which
is more liberally present in the kernel than in the fruit. Flavor is
imparted mainly by the sugar and essential oils. Peaches vary in
composition with variety and environment.[23]

66. Plums contain the most dry matter of any of the fruits, about 22
per cent, mainly sugar. About one per cent is acid and about 0.5 per
cent are protein and ash. There are a great many varieties of plums,
varying in composition. Dried plums (prunes) have mildly laxative
properties.

67. Olives.--The ripe olive contains about 15 per cent of oil,
exclusive of the pit, which makes up 20 per cent of the weight. In
green, preserved oliv