Beverages made from fruit juices are cooling and refreshing, and hence especially grateful to fever patients. They are valuable for the organic acids, mineral matter, and sugar which they contain. Some of them, as lemonade and orangeade, have an added value in their diuretic and diaphoretic action. The organic acids are useful in constipation, as they stimulate peristaltic action. These acids vary with the kind of fruit; thus, apples contain malic acid; lemons, citric acid; grapes, tartaric acid, etc. These acids, as elsewhere stated, 1 occur in the form of acid salts, usually of potassium, and in the body are changed to carbonates, which preserve the alkalinity of the blood. Ripe pineapple juice contains a ferment capable of digesting proteins.

Wash lemons and oranges, and in using the juice remove the seeds, as they give a bitter taste. When the rind of lemon or orange is undesirable medicinally, it should not be used.

Serve acid beverages daintily in glasses or sherbet cups (three-fourths filled), pass on small tray or plate, covered with doily, and add a few wafer crackers, or a single flower.