_Fig._

A "lump of figs" laid on the boil of King Hezekiah, as recorded in 2
Kings xx. 7, brought about that monarch's recovery. The figs used were
doubtless ripe figs, not the dried figs of our grocers.

"This fruit," says Dr. Fernie, "is soft, easily digested, and corrective
of strumous disease." The large blue fig may be grown in England, in the
milder parts and under a warm wall. The fresh figs were rarely seen at
one time outside of the large "high-class" fruit shops, but for the last
year or two I have seen them peddled in the streets of London like
apples and oranges in due season.

Green figs (not unripe) were commonly eaten by Roman gladiators, which
is surely a sufficient tribute to the fruit's strength-giving qualities.

The best way of preparing dried figs for eating is to wash them very
quickly in warm water, and steam for twenty minutes or until tender.


_Grape._

The special value of the grape lies in the fact that it is a very quick
repairer of bodily waste, the grape sugar being taken immediately into
the circulation without previous digestion. For this reason is grape
juice the best possible food for fever patients, consumptives, and all
who are in a weak and debilitated condition. The grapes should be well
chewed, the juice and pulp swallowed, and the skin and stones rejected.