This is another of the tropical fruits rapid transit is putting in our markets in prime condition. In the parlance of trade they are called " Pines." It takes its name from its resemblance to the pine-cone. Botanically it is Anallassa Sa-tiva. It belongs to the family Brotneliacece. From this its active principle, bromelin, takes its name. We formerly looked on the pineapple as a most unwholesome fruit in every way, as a breeder of all sorts of diseases, especially of cholera. How little we knew then of the origin of such troubles, and the merits and demerits of things to be eaten.

If prepared properly, pineapple is a most digestible fruit; and is a digester itself of albuminoids, from the ferment bromelin it contains, as before spoken of. The wrong way to eat pineapple is to shred it and throw away the core and the skin, for in the core and fibre and skin resides the bromelin. The proper way to eat pineapple is to shred it and then squeeze all the juice out of the core and skin, spread it over the pineapple, and eat it thus, plain or sweetened, and after eating - not before eating - other things. The proper time to eat pineapple is after dinner or after a "dejeuner 6 la four-chette" Then the bromelin assists the digestion of all the albuminoids consumed at the meal. So powerful is this bromelin that if persons eat the skin, the core, and the fibre, particularly, the tender skin and mucous membrane of the lips and tongue and inside of the mouth go through a process of digestion in spots, and pineapple sore mouth is developed. Here is a scientific explanation of what anyone knows comes now and again from eating pineapple. The best preventive is to cleanse the mouth and lips with water, or some of the essential oil waters, after having eaten this fruit. I frequently prescribe, with very good results, pineapple juice for the dyspepsia arising from the indigestion of the nitrogenous foods. This juice, to be effective, should be made from the fresh fruit, using the skin; core, fibre, and all, and then straining it. A wineglassful or more may be taken after eating. If you cannot get the fresh juice, you may use the juice of the shops, with more or less effect, but the fresh juice is the best, as it is of all fruits for all purposes. The best and finest pineapples I ever saw, was in Panama, near where they were grown, on the Island of Toboga, in Panama Bay.

The chemical analysis of the pineapple is as follows: Water, 89.3; proteids, .4; fat, .3; carbohydrates, 9.7; ash, .3. Fuel value per pound, 200.