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

are other symptoms, also, characteristic of the same malady, namely, palpitation of the heart and intermittency of the pulse; a liability to colds on the chest; and perhaps repeated attacks of difficulty in breathing. From all this it follows that a more liberal supply of fruit for such individuals would be followed by the most beneficial results and their children might well be taught to follow their example. For it must be remembered that all fruits contain alkaline salts which are good for the blood. These alkaline vegetable salts become changed within the body, and converted into the carbonate of the alkali, in which latter form they pass out of the system. But before finally closing this portion it is necessary to say a few words about olives, from which the famous olive oil is obtained, and indeed with regard to their virtues nearly a volume might be written. With many people the olive, like the tomato, is an acquired taste, and unfortunately too many fail to overcome their first impressions; but it is certainly worth acquiring, even if the process takes a long time and requires much perseverance, on account of its highly nutritive value. Children are often very fond of olives, and persistent efforts should be made to induce those who do not like them to overcome their aversion. We speak of "French olives" and "Spanish olives"; the former are gathered young, and are small and hard, while the latter are allowed to remain till a later period of growth, when they become softer and more pulpy. The French olives are more piquant in flavour than the larger kind. They are also better to eat as a fruit, though many prefer the Spanish, and are sometimes employed to clear the palate before drinking wines. The larger or Spanish olives are more adapted for cooking, as in the dish known as beef olives, and also for salads. There must be no misconception as to the name French or Spanish as applied to olives; it does not refer to the country from which they are derived, but simply serves to