Show ACIDS EOR FOOD ay iy rhubarb Is healthy in the springtime spring time days lie he grateful acid of tile the rhubarb leaf es from the i malic acid and which it contains the acidity lamp lf Mp I 1 lie ie lenion lemon orange and other species of genus citrus is caused by the aban ahun co of citric acid which their juice conis s that of the cherry plum appleang app apple leand and from froin the malic acid in their pulp of tile gooseberries goose berries and currants k red and white from a mix cure of ic C and add citric acid that of the grape i a inix mixture ture of malic and tartaric acids of the mango fl from aln citric acid and ft a fugitive essential oil that of the aarn amid from a mixture of citric malic and ric aric acids the flavor of asparagus from artic acid found also in the root of the mallow sh and that of the cucumber i 1 a a peculiar peculia poisonous ingredient called ill in which is found in all fungi andnis causo of the cucumber being offensive me mc stoin stomachs aclis it will be observed rhubarb is the only fruit which con 3 aji of potash in cop conjunction j hinc ta i 0 n i acid it is this ingredient which lors ors this fruit so 0 o wholesome la tit at tile alie ear of the sumin Qi a and nd this ie of provisions of nature for lying a yoo aioo pu purifier rifi enat at a i likely to jap h most fostr beet root i its quality qualify to about 9 per of sugar chit godit contains and its r boitt toa a peculiar conta containing illing gen mixed pec tic aci acid d TIO the car wes its fattening powers nilso ilso tp the sugar and its I 1 flavor to a peculiar fatty oil the horseradish horse radish derives its flavor and blistering power fram a volatile acrid oil the jerusalem artie artichoke boke amit contains lt ins 14 nor cent y ti t i 1 4 ni of if su sugar g ar a arid and rid 3 per cent of a var varl i biety of starch besides gum and a peculiar substance to which its flavor is owing and lastly garlic and the rest of the onion family derive their odor oder from a yellowish volatile acrid oil but they are nutritious from froin containing nearly half their weight of glutinous substances not yet clearly defined the Lewi lewiston stoa teller |