The increasing excellence, abundance and cheapness of fruits and berries is full of promise for the health and vigor of the American people. They are wholesome, cooling and nutritious.

Apples.—This noble fruit is in market the year round; new Southern apples are first marketed in April. Apricots are a fine small fruit which ripens in July. Cherries reach us from the South in May. Nectarines come in August. Peaches are at the height of their season in August and September. Early in the latter month they should be secured for preserving. Pears.—The choicest are the Dutchess, Bartlett and Virgalieu. California pears are excellent and widely sold through the country. Plums ripen in August, and are in season until October. Quince is a highly flavored fruit, used only for preserves. Grapes.—Besides our own abundant and delicious Muscat, Concord, Isabella, Catawba, and other varieties, three-quarters of a million barrels of the hardy and cooling white Almeria grapes are annually imported at New York. They were formerly a costly luxury, but are now abundant and cheap, and will keep through the winter.

Strawberries.—The season opens with shipments from Florida early in March, and closes six months later with the product of the far North. Raspberries come in June and continue until August. Blackberries ripen early in July, and are very healthful. Currants ripen in July and continue until September; they are white, red and black, and are wholesome and cooling. Gooseberries may be had red, yellow, green and white. They are much used unripe, for cooking purposes. Cranberries begin to reach market from Cape Cod, New Jersey, etc., about September first. The largest and darkest are the best. They are healthful and an almost indispensable adjunct to roast turkey, etc.; are also used for sauces, tarts, and pies.

Tropical Fruits.

The increased knowledge in regard to the excellence and healthfulness of these fruits has, within a few years, greatly enlarged the demand for them, and they are now sold at moderate prices in almost every city and town in the land.

Oranges.—Those from Florida and California are richer and of finer flavor, while the Mediterranean variety are thin skinned, juicy, hardy, and will keep longer. That region sends us annually a million boxes of oranges, and the annual product of Florida and California is two million boxes. Havana oranges are not as good as they used to be, but twenty thousand barrels come to New York yearly from Cuba.

Lemons.—A million and a half boxes of lemons are consumed yearly in this country, most of which come from Sicily, but lemon culture is increasing in Florida. Lemons vary much more in price than oranges, as a heated term or unusual sickness increases the consumption.

Bananas and other fruits.—There are two varieties, the red from Cuba, and the yellow from Jamaica and the Spanish Main. The latter are the better. Bananas are in market all the year, but the season is from March to August. Pineapples are exquisitely flavored fruit, much used sliced for the tea table. The season is from May to August. Cocoanuts are used grated, for making pies and puddings; they are delicious, but rather indigestible. Dessicated cocoanut is the meat of cocoanuts ground and dried, and mixed with powdered sugar; sometimes, also, rice, flour, or corn starch is added. It comes in packets, cans, etc.