The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

in hospitals, says, "the first symptom of \`knocking up,/' is an inability to eat breakfast," and goes on to point out how important a meal it is, and that it should be taken deliberately and without undue haste. FRUIT It is undoubtedly a most fortunate thing for us in Australia that fruit is so abundant, and that it is easily within the reach of all. There is something wonderfully attractive about it; its colouring in particular appeals so to the eye that a good show of well-assorted fruit is always certain to ensure attention. Many fruits, moreover, have a magnificent fragrance which lends to their agreeable taste. It is somewhat of a pity that fruit is not more ordinarily eaten at meals, particularly with the breakfast. There is an old proverb that fruit is gold in the morning, silver at noon, and lead at night; and it is undoubtedly a fact that it is especially beneficial when eaten early in the day. In France, fruit is a constant part of every meal, and there is no question but that such a proceeding is desirable. It was formerly the custom with English people at regular dinners to have dessert on the table all through the courses, but it is now more customary to present it at the termination of the repast, so that it is quite fresh and not saturated with odours absorbed from the soup, fish, etc. The agreeable qualities of fruits may be said to reside in three different factors. First, there is the proportion of sugar, gum, pectin, etc., to free acid; next, the proportion of soluble to insoluble matters; and thirdly, the aroma, which, indeed, is no inconsiderable element therein. This latter quality--the aroma, fragrance, or perfume of fruit--is due to the existence of delicate and exquisite ethers. These subtle ethers Are often accompanied by essential oils, which may render the aroma more penetrating and continued. Those fruits like the peach, greengage, and mulberry, which almost melt in the mouth, contain a very large amount of soluble substances. Some fruits, like the peach and apricot, carry but