,,no ,,animal ,,food  ,,and  ,,nutrition
 ,,and ,,diet  ,,with  ,,vegetable      
,,recipes   ,,by  ,,rupert ,h4 ,,wheldon
   ,,health ,,culture ,,co4 ,,new       
,,york--,,passaic1 ,n4 ,j4     ,,preface
   ,the title of this book is not       
ambiguous1 but as it relates to a       
subject rarely thought about by the     
generality of people1 it may save some  
misapprehension if at once it is plainly
 stated that the following pages are in 
vindication of a dietary consisting     
wholly of products of the vegetable     
kingdom1 and which therefore excludes   
not only flesh1 fish1 and fowl1 but milk
 and eggs and products manufactured     
therefrom4                              
,,the ,,author4   ,this work is         
reprinted from the ,english edition with
 changes better adapting it to the      
,american reader4                       
,,the ,,publishers4     ,,man',s ,,food 
,health and happiness are within reach  
of those who provide themselves with    
good food1 clean water1 fresh air1 and  

exercise4  ,a ceaseless and relentless  
hand is laid on almost every animal to  
provide food for human beings4  ,nothing
 that lives or grows is missed by man in
 his search for food to satisfy his     
appetite4  ,natural appetite is         
satisfied with vegetable food1 the basis
 for highest and best health and        
development4  ,history of primitive man 
we know1 but the possibilities of       
perfected and complete man are not yet  
attained4  ,adequate and pleasant food  
comes to us from the soil direct1       
favorable for health1 and a preventive  
against disease4  ,plant food is man's  
natural diet2 ample1 suitable1 and      
available2 obtainable with least labor  
and expense1 and in pleasing form and   
variety4  ,animal food will be useful in
 emergency1 also at other times2 still1 
plant substance is more favorable to    
health1 endurance1 and power of mind4   
,variety of food is desirable and       
natural2 it is abundantly supplied by   
the growth of the soil under            

cultivation4  ,races of intelligence and
 strength are to be found subsisting and
 thriving on an exclusive plant grown   
diet4  ,the health and patience of      
vegetarians meet the social1 mental and 
physical tests of life with less        
disease1 and less risk of dependence in 
old age4  ,meat eaters have no          
advantages which do not belong also to  
those whose food is vegetable4  ,plant  
food1 the principal diet of the world1  
has one serious drawback2 it is not     
always savory1 or palatable4  ,plant    
diet to be savory requires fat1 or oil1 
to be added to it2 nuts1 peanut1 and    
olive oil1 supply it to the best        
advantage4  ,plant diet with butter1    
cream1 milk1 cheese1 eggs1 lard1 fat1   
suet1 or tallow added to it1 is not     
vegetarian2 it is mixed diet2 the same  
in effect as if meat were used4--,elmer 
,lee1 ,m4,d41 ,editor1 ,health ,culture 
,magazine4     ,,contents               
,,page        ,,no ,,animal ,,food      
,i--,,the ,,urgency ,,of ,,the ,,subject

                                      #i
     ,,ii--,,physical ,,considerations  
#ag    ,,iii--,,ethical ,,considerations
                                        
#ce     ,,iv--,,the ,,aesthetic ,,point 
,,of ,,view                             
#df      ,v--,,economical               
,,considerations                        
#eb     ,,vi--,,the ,,exclusion ,,of    
,,dairy ,,produce                       
#eh    ,,vii--,,conclusion              
#fc         ,,nutrition ,,and ,,diet    
,i--,,science ,,of ,,nutrition          
#gj     ,,ii--,,what ,,to ,,eat         
#hb    ,,iii--,,when ,,to ,,eat         
#ig     ,,iv--,,how ,,to ,,eat          
#ajc    ,,food ,,table                  
#ajh    ,,recipes                       
#aaa     ,,no ,,animal ,,food     ,i    
,,urgency ,,of ,,the ,,subject          
,outside of those who have had the good 
fortune to be educated to an            
understanding of a rational science of  
dietetics1 very few people indeed have  
any notion whatever of the fundamental  

principles of nutrition and diet1 and   
are therefore unable to form any sound  
opinion as to the merits or demerits of 
any particular system of dietetic       
reform4 ,unfortunately many of those who
 do realise the intimate connection     
between diet and both physical and      
mental health1 are not1 generally       
speaking1 sufficiently philosophical to 
base their views upon a secure          
foundation and logically reason out the 
whole problem for themselves4  ,briefly1
 the pleas usually advanced on behalf of
 the vegetable regimen are as follows3  
,it is claimed to be healthier than the 
customary flesh diet2 it is claimed for 
various reasons to be more pleasant2 it 
is claimed to be more economical2 it is 
claimed to be less trouble2 it is       
claimed to be more humane4 ,many hold   
the opinion that a frugivorous diet is  
more natural and better suited to the   
constitution of man1 and that he was    
never intended to be carnivorous2 that  
the slaughtering of animals for food1   

being entirely unnecessary is immoral2  
that in adding our share towards        
supplying a vocation for the butcher we 
are helping to nurture callousness1     
coarseness and brutality in those who   
are concerned in the butchering         
business2 that anyone of true refinement
 and delicacy would find in the killing 
of highly-strung1 nervous1 sensitive    
creatures1 a task repulsive and         
disgusting1 and that it is scarcely     
fair1 let alone ,christian1 to ask      
others to perform work which we consider
 unnecessary and loathsome1 and which we
 should be ashamed to do ourselves4  ,of
 all these various views there is one   
that should be regarded as of primary   
importance1 namely1 the question of     
health4 ,first and foremost we have to  
consider the question of physical       
health4 ,no system of thought that poses
 as being concerned with man's welfare  
on earth can ever make headway unless it
 recognises this4 ,physical well-being  
is a moral consideration that should and

 must have our attention before aught   
else1 and that this is so needs no      
demonstrating2 it is self-evident4  ,now
 it is not to be denied when we look at 
the over-flowing hospitals2 when we see 
everywhere advertised patent medicines2 
when we realise that a vast amount of   
work is done by the medical profession  
among all classes2 when we learn that   
one man out of twelve and one woman out 
of eight die every year from that most  
terrible disease1 cancer1 and that over 
#bjg1jjj persons died from tuberculosis 
during the first seven years of the     
present century2 when we learn that     
there are over #aejj defined diseases   
prevalent among us and that the list is 
being continually added to1 that the    
general health of the nation is far     
different from what we have every reason
 to believe it ought to be4 ,however    
much we may have become accustomed to   
it1 we cannot suppose ill-health to be a
 normal condition4 ,granted1 then1 that 
the general health of the nation is far 

from what it should be1 and looking from
 effects to causes1 may we not          
pertinently enquire whether our diet is 
not largely responsible for this state  
of things8 ,may it not be that wrong    
feeding and mal-nutrition are at the    
root of most disease8 ,it needs no      
demonstrating that man's health is      
directly dependent upon what he eats1   
yet how few possess even the most       
elementary conception of the principles 
of nutrition in relation to health8 ,is 
it not evident that it is because of    
this lamentable ignorance so many people
 nowadays suffer from ill-health8       
,further1 not only does diet exert a    
definite influence upon physical        
well-being1 but it indirectly affects   
the entire intellectual and moral       
evolution of mankind4 ,just as a man    
thinks so he becomes1 and 'a science    
which controls the building of          
brain-cell1 and therefore of mind-stuff1
 lies at the root of all the problems of
 life4' ,from the point of view of      

food-science1 mind and body are         
inseparable2 one reacts upon the other2 
and though a healthy body may not be    
essential to happiness1 good health goes
 a long way towards making life worth   
living4 ,dr4 ,alexander ,haig1 who has  
done such excellent and valuable work in
 the study of uric acid in relation to  
disease1 speaks most emphatically on    
this point3 ',,diet is the greatest     
question for the human race1 not only   
does his ability to obtain food         
determine man's existence1 but its      
quality controls the circulation in the 
brain1 and this decides the trend of    
being and action1 accounting for much of
 the indifference between depravity and 
the self-control of wisdom4'  ,the human
 body is a machine1 not an iron and     
steel machine1 but a blood and bone     
machine1 and just as it is necessary to 
understand the mechanism of the iron and
 steel machine in order to run it1 so is
 it necessary to understand the         
mechanism of the blood and bone machine 

in order to run it4 ,if a person        
understanding nothing of the business of
 a chauffeur undertook to run an        
automobile1 doubtless he would soon come
 to grief2 and so likewise if a person  
understands nothing of the needs of his 
body1 or partly understanding them knows
 not how to satisfy them1 it is         
extremely unlikely that he will maintain
 it at its normal standard of           
efficiency4 ,under certain conditions1  
of which we will speak in a moment1 the 
body-machine is run quite unconsciously1
 and run well2 that is to say1 the body 
is kept in perfect health without the   
aid of science4 ,but1 then1 we do not   
now live under these conditions1 and so 
our reason has to play a certain part in
 encouraging1 or1 as the case may be1 in
 restricting the various desires that   
make themselves felt4 ,the reason so    
many people nowadays are suffering from 
all sorts of ailments is simply that    
they are deplorably ignorant of their   
natural bodily wants4 ,how much does the

 ordinary individual know about         
nutrition1 or about obedience to an     
unperverted appetite8 ,the doctors seem 
to know little about health2 they are   
not asked to keep us healthy1 but only  
to cure us of disease1 and so their     
studies relate to disease1 not health2  
and dietetics1 a science dealing with   
the very first principles of health1 is 
an optional course in the curriculum of 
the medical student4  ,food is the first
 necessary of life1 and the right kind  
of food1 eaten in the right manner1 is  
necessary to a right1 that is1 healthy  
life4 ,no doubt1 pathological conditions
 are sometimes due to causes other than 
wrong feeding1 but in a very large      
percentage of cases there is little     
doubt that errors in diet have been the 
cause of the trouble1 either directly1  
or indirectly by rendering the system   
susceptible to pernicious influences4#a 
,a knowledge of what is the right food  
to eat1 and of the right way to eat it1 
does not1 under existing conditions of  

life1 come instinctively4 ,under other  
conditions it might do so1 but under    
those in which we live1 it certainly    
does not2 and this is owing to the fact 
that for many hundred generations back  
there has been a pandering to sense1 and
 a quelling and consequent atrophy of   
the discriminating animal instinct4 ,as 
our intelligence has developed we have  
applied it to the service of the senses 
and at the expense of our primitive     
intuition of right and wrong that guided
 us in the selection of that which was  
suitable to our preservation and health4
 ,we excel the animals in the possession
 of reason1 but the animals excel us in 
the exercise of instinct4  ,it has been 
said that animals do not study dietetics
 and yet live healthily enough4 ,this is
 true1 but it is true only as far as    
concerns those animals which live in    
their natural surroundings and under    
natural conditions4 ,man would not need 
to study diet were he so situated1 but  
he is not4 ,the wild animal of the woods

 is far removed from the civilized human
 being4 ,the animal's instinct guides   
him aright1 but man has lost his        
primitive instinct1 and to trust to his 
inclinations may result in disaster4    
,the first question about vegetarianism1
 then1 is this3--,is it the best diet   
from the hygienic point of view8 ,of    
course it will be granted that diseased 
food1 food containing pernicious germs  
or poisons1 whether animal or vegetable1
 is unfit to be eaten4 ,it is not to be 
supposed that anyone will defend the    
eating of such food1 so that we are     
justified in assuming that those who    
defend flesh-eating believe flesh to be 
free from such germs and poisons2       
therefore let the following be noted4   
,it is affirmed that #ej per cent4 of   
the bovine and other animals that are   
slaughtered for human food are affected 
with ,tuberculosis1 or some of the      
following diseases3 ,cancer1 ,anthrax1  
,pleuro-,pneumonia1 ,swine-,fever1      
,sheep ,scab1 ,foot and ,mouth ,disease1

 etc41 etc41 and that to exclude all    
suspected or actually diseased carcasses
 would be practically to leave the      
market without a supply4 ,one has only  
to read the literature dealing with this
 subject to be convinced that the       
meat-eating public must consume a large 
amount of highly poisonous substances4  
,that these poisons may communicate     
disease to the person eating them has   
been amply proved4 ,cooking does not    
necessarily destroy all germs1 for the  
temperature at the interior of a large  
joint is below that necessary to destroy
 the bacilli there present4  ,although  
the remark is irrelevant to the subject 
in hand1 one is tempted to point out    
that1 quite apart from the question of  
hygiene1 the idea of eating flesh       
containing sores and wounds1 bruises and
 pus-polluted tissues1 is altogether    
repulsive to the imagination4  ,let it  
be supposed1 however1 that meat can be1 
and from the meat-eater's point of view1
 should be and will be under proper     

conditions1 uncontaminated1 there yet   
remains the question whether such food  
is physiologically necessary to man4    
,let us first consider what kind of food
 is best suited to man's natural        
constitution4  ,,footnotes3  ,footnote  
#a3 ,it seems reasonable to suppose that
 granting the organism has such natural 
needs satisfied as sleep1 warmth1 pure  
air1 sunshine1 and so forth1            
fundamentally all susceptibility to     
disease is due to wrong feeding and     
mal-nutrition1 either of the individual 
organism or of its progenitors4 ,the    
rationale of nutrition is a far more    
complicated matter than medical science 
appears to realise1 and until the       
intimate relationship existing between  
nutrition and pathology has been        
investigated1 we shall not see much     
progress towards the extermination of   
disease4 ,medical science by its        
curative methods is simply pruning the  
evil1 which1 meanwhile1 is sending its  
roots deeper into the unstable organisms

 in which it grows4     ,,ii  ,,physical
 ,,considerations   ,there are many     
eminent scientists who have given it as 
their opinion that anatomically and     
physiologically man is to be classed as 
a frugivorous animal4 ,there are lacking
 in man all the characteristics that    
distinguish the prominent organs of the 
carnivora1 while he possesses a most    
striking resemblance to the fruit-eating
 apes4 ,dr4 ,kingsford writes3 ',m4     
,pouchet observes that all the details  
of the digestive apparatus in man1 as   
well as his dentition1 constitute so    
many proofs of his frugivorous          
origin--an opinion shared by ,professor 
,owen1 who remarks that the anthropoids 
and all the quadrumana derive their     
alimentation from fruits1 grains1 and   
other succulent and nutritive vegetable 
substances1 and that the strict analogy 
which exists between the structure of   
these animals and that of man clearly   
demonstrates his frugivorous nature4    
,this view is also taken by ,cuvier1    

,linnaeus1 ,professor ,lawrence1        
,charles ,bell1 ,gassendi1 ,flourens1   
and a great number of other eminent     
writers4' 7see ,the ,perfect ,way in    
,diet47  ,linnaeus is quoted by ,john   
,smith in ,fruits and ,farinacea as     
speaking of fruit as follows3 ',this    
species of food is that which is most   
suitable to man3 which is evidenced by  
the series of quadrupeds1 analogy1 wild 
men1 apes1 the structure of the mouth1  
of the stomach1 and the hands4'  ,sir   
,ray ,lancaster1 ,k4,c4,b41 ,f4,r4,s41  
in an article in ,the ,daily ,telegraph1
 ,december1 #aiji1 wrote3 ',it is very  
generally asserted by those who advocate
 a purely vegetable diet that man's     
teeth are of the shape and pattern which
 we find in the fruit-eating1 or in the 
root-eating1 animals allied to him4     
,this is true4444 ,it is quite clear    
that man's cheek teeth do not enable him
 to cut lumps of meat and bone from raw 
carcasses and swallow them whole4 ,they 
are broad1 square-surfaced teeth with   

four or fewer low rounded tubercles to  
crush soft food1 as are those of        
monkeys4 ,and there can be no doubt that
 man fed originally like monkeys1 on    
easily crushed fruits1 nuts1 and roots4'
  ,with regard to man's original        
non-carnivorous nature and omnivorism1  
it is sometimes said that though man's  
system may not thrive on a raw flesh    
diet1 yet he can assimilate cooked flesh
 and his system is well adapted to      
digest it4 ,the answer to this is that  
were it demonstrable1 and it is not1    
that cooked flesh is as easily digested 
and contains as much nutriment as grains
 and nuts1 this does not prove it to be 
suitable for human food2 for man        
7leaving out of consideration the fact  
that the eating of diseased animal flesh
 can communicate disease71 since he was 
originally formed by ,nature to subsist 
exclusively on the products of the      
vegetable kingdom1 cannot depart from   
,nature's plan without incurring penalty
 of some sort--unless1 indeed1 his      

natural original constitution has       
changed2 but it has not changed4 ,the   
most learned and world-renowned         
scientists affirm man's present         
anatomical and physiological structure  
to be that of a frugivore4 ,disguising  
an unnatural food by cooking it may make
 that food more assimilable1 but it by  
no means follows that such a food is    
suitable1 let alone harmless1 as human  
food4 ,that it is harmful1 not only to  
man's physical health1 but to his mental
 and moral health1 this book endeavours 
to demonstrate4  ,with regard to the    
fact that man has not changed           
constitutionally from his original      
frugivorous nature ,dr4 ,haig writes as 
follows3 ',if man imagines that a few   
centuries1 or even a few hundred        
centuries1 of meat-eating in defiance of
 ,nature have endowed him with any new  
powers1 except perhaps1 that of bearing 
the resulting disease and degradation   
with an ignorance and apathy which are  
appalling1 he deceives himself2 for the 

record of the teeth shows that human    
structure has remained unaltered over   
vast periods of time4'  ,according to   
,dr4 ,haig1 human metabolism 7the       
process by which food is converted into 
living tissue7 differs widely from that 
of the carnivora4 ,the carnivore is     
provided with the means to dispose of   
such poisonous salts as are contained in
 and are produced by the ingestion of   
animal flesh1 while the human system is 
not so provided4 ,in the human body     
these poisons are not held in solution1 
but tend to form deposits and           
consequently are the cause of diseases  
of the arthritic group1 conspicuously   
rheumatism4  ,there is sometimes some   
misconception as regards the distinction
 between a frugivorous and herbivorous  
diet4 ,the natural diet of man consists 
of fruits1 farinacea1 perhaps certain   
roots1 and the more esculent vegetables1
 and is commonly known as vegetarian1 or
 fruitarian 7frugivorous71 but man's    
digestive organs by no means allow him  

to eat grass as the herbivora--the      
horse1 ox1 sheep1 etc4--although he is  
much more nearly allied to these animals
 than to the carnivora4  ,we are forced 
to conclude1 in the face of all the     
available evidence1 that the natural    
constitution of man closely resembles   
that of fruit-eating animals1 and widely
 differs from that of flesh-eating      
animals1 and that from analogy it is    
only reasonable to suppose that the     
fruitarian1 or vegetarian1 as it is     
commonly called1 is the diet best suited
 to man4 ,this conclusion has been      
arrived at by many distinguished men of 
science1 among whom are the above       
mentioned4 ,but the proof of the pudding
 is in the eating1 and to prove that the
 vegetarian is the most hygienic diet1  
we must examine the physical conditions 
of those nations and individuals who    
have lived1 and do live1 upon this diet4
  ,it might be mentioned1               
parenthetically1 that among animals1 the
 herbivora are as strong physically as  

any species of carnivora4 ,the most     
laborious work of the world is performed
 by oxen1 horses1 mules1 camels1        
elephants1 all vegetable-feeding        
animals4 ,what animal possesses the     
enormous strength of the herbivorous    
rhinoceros1 who1 travellers relate1     
uproots trees and grinds whole trunks to
 powder8 ,again1 the frugivorous        
orang-outang is said to be more than a  
match for the ,african lion4 ,comparing 
herbivora and carnivora from this point 
of view ,dr4 ,kingsford writes3 ',the   
carnivora1 indeed1 possess one salient  
and terrible quality1 ferocity1 allied  
to thirst for blood2 but power1         
endurance1 courage1 and intelligent     
capacity for toil belong to those       
animals who alone1 since the world has  
had a history1 have been associated with
 the fortunes1 the conquests1 and the   
achievements of men4'  ,charles ,darwin1
 reverenced by all educated people as a 
scientist of the most keen and accurate 
observation1 wrote in his ,voyage of the

 ,beagle1 the following with regard to  
the ,chilian miners1 who1 he tells us1  
live in the cold and high regions of the
 ,andes3 ',the labouring class work very
 hard4 ,they have little time allowed   
for their meals1 and during summer and  
winter1 they begin when it is light and 
leave off at dusk4 ,they are paid ,l#a  
sterling a month and their food is given
 them3 this1 for breakfast1 consists of 
sixteen figs and two small loaves of    
bread2 for dinner1 boiled beans2 for    
supper1 broken roasted wheat-grain4     
,they scarcely ever taste meat4' ,this  
is as good as saying that the strongest 
men in the world1 performing the most   
arduous work1 and living in an          
exhilarating climate1 are practically   
strict vegetarians4  ,dr4 ,jules ,grand1
 ,president of the ,vegetarian ,society 
of ,france speaks of 'the ,indian       
runners of ,mexico1 who offer instances 
of wonderful endurance1 and eat nothing 
but tortillas of maize1 which they eat  
as they run along2 the street porters of

 ,algiers1 ,smyrna1 ,constantinople and 
,egypt1 well known for their uncommon   
strength1 and living on nothing but     
maize1 rice1 dates1 melons1 beans1 and  
lentils4 ,the ,piedmontese workmen1     
thanks to whom the tunnelling of the    
,alps is due1 feed on polenta1          
7maize-broth74 ,the peasants of the     
,asturias1 like those of the ,auvergne1 
scarcely eat anything except chick-peas 
and chestnuts 444 statistics prove 444  
that the most numerous population of the
 globe is vegetarian4'  ,the following  
miscellaneous excerpta are from ,smith's
 ,fruits and ,farinacea3--  ',the       
peasantry of ,norway1 ,sweden1 ,russia1 
,denmark1 ,poland1 ,germany1 ,turkey1   
,greece1 ,switzerland1 ,spain1          
,portugal1 and of almost every country  
in ,europe subsist principally1 and most
 of them entirely1 on vegetable food4444
 ,the ,persians1 ,hindoos1 ,burmese1    
,chinese1 ,japanese1 the inhabitants of 
the ,east ,indian ,archipelago1 and of  
the mountains of the ,himalaya1 and1 in 

fact1 most of the ,asiatics1 live upon  
vegetable productions4'  ',the people of
 ,russia1 generally1 subsist on coarse  
black rye-bread and garlics4 ,i have    
often hired men to labour for me4 ,they 
would come on board in the morning with 
a piece of black bread weighing about a 
pound1 and a bunch of garlics as big as 
one's fist4 ,this was all their         
nourishment for the day of sixteen or   
eighteen hours' labour4 ,they were      
astonishingly powerful and active1 and  
endured severe and protracted labour far
 beyond any of my men4 ,some of these   
,russians were eighty and even ninety   
years old1 and yet these old men would  
do more work than any of the middle-aged
 men belonging to my ship4 ,captain ,c4 
,s4 ,howland of ,new ,bedford1 ,mass4'  
',the ,chinese feed almost entirely on  
rice1 confections and fruits2 those who 
are enabled to live well and spend a    
temperate life1 are possessed of great  
strength and agility4'  ',the ,egyptian 
cultivators of the soil1 who live on    

coarse wheaten bread1 ,indian corn1     
lentils1 and other productions of the   
vegetable kingdom1 are among the finest 
people ,i have even seen4 ,latherwood4' 
',the ,greek boatmen are exceedingly    
abstemious4 ,their food consists of a   
small quantity of black bread1 made of  
unbolted rye or wheatmeal1 and a bunch  
of grapes1 or raisins1 or some figs4    
,they are astonishingly athletic and    
powerful2 and the most nimble1 active1  
graceful1 cheerful1 and even merry      
people in the world4 ,judge ,woodruff1  
of ,connecticut4'  ',from the day of his
 irruption into ,europe the ,turk has   
always proved himself to be endowed with
 singularly strong vitality and energy4 
,as a member of a warlike race1 he is   
without equal in ,europe in health and  
hardiness4 ,his excellent physique1 his 
simple habits1 his abstinence from      
intoxicating liquors1 and his normal    
vegetarian diet1 enable him to support  
the greatest hardships1 and to exist on 
the scantiest and simplest food4'  ',the

 ,spaniards of ,rio ,salada in ,south   
,america1--who come down from the       
interior1 and are employed in           
transporting goods overland1--live      
wholly on vegetable food4 ,they are     
large1 very robust1 and strong2 and bear
 prodigious burdens on their backs1     
travelling over mountains too steep for 
loaded mules to ascend1 and with a speed
 which few of the generality of men can 
equal without incumbrance4'  ',in the   
most heroic days of the ,grecian army1  
their food was the plain and simple     
produce of the soil4 ,the immortal      
,spartans of ,thermopylae were1 from    
infancy1 nourished by the plainest and  
coarsest vegetable aliment3 and the     
,roman army1 in the period of their     
greatest valour and most gigantic       
achievements1 subsisted on plain and    
coarse vegetable food4 ,when the public 
games of ,ancient ,greece--for the      
exercise of muscular power and activity 
in wrestling1 boxing1 running1          
etc41--were first instituted1 the       

athletae in accordance with the common  
dietetic habits of the people1 were     
trained entirely on vegetable food4'    
,dr4 ,kellogg1 an authority on          
dietetics1 makes the following answer to
 those who proclaim that those nations  
who eat a large amount of flesh-food1   
such as the ,english1 are the strongest 
and dominant nations3 ,while it is true 
that the ,english nation makes large use
 of animal food1 and is at the same time
 one of the most powerful on the globe1 
it is also true that the lowest1 most   
miserable classes of human beings1 such 
as the natives of ,australia1 and the   
inhabitants of ,terra del ,fuego1       
subsist almost wholly upon flesh4 ,it   
should also be borne in mind that it is 
only within a single generation that the
 common people of ,england have become  
large consumers of flesh4 ,in former    
times and when ,england was laying the  
foundation of her greatness1 her sturdy 
yeomen ate less meat in a week1 than the
 average ,englishman of the present     

consumes in a single day4444 ,the       
,persians1 the ,grecians1 and the       
,romans1 became ruling nations while    
vegetarians4  ,in ,fruits and           
,farinacea1 ,professor ,lawrence is     
quoted as follows3 ',the inhabitants of 
,northern ,europe and ,asia1 the        
,laplanders1 ,samoiedes1 ,ostiacs1      
,tangooses1 ,burats1 ,kamtschatdales1 as
 well as the natives of ,terra del      
,fuego in the ,southern extremity of    
,america1 are the smallest1 weakest1 and
 least brave people on the globe2       
although they live almost entirely on   
flesh1 and that often raw4'  ,many      
athletic achievements of recent date    
have been won by vegetarians both in    
this country and abroad4 ,the following 
successes are noteworthy3--,walking3    
,karl ,mann1 ,dresden to ,berlin1       
,championship of ,germany2 ,george      
,allen1 ,land's ,end to                 
,john-o'-,groats4 ,running3 ,e4 ,r4     
,voigt1 ,olympic ,championship1 etc43   
,f4 ,a4 ,knott1 #e1jjj metres ,belgian  

record4 ,cycling3 ,g4 ,a4 ,olley1       
,land's ,end to ,john-o'-,groats record4
 ,tennis3 ,eustace ,miles1 ,m4,a41      
various championships1 etc4 ,of especial
 interest at the present moment are a   
series of tests and experiments recently
 carried out at ,yale ,university1      
,u4,s4,a41 under ,professor ,irving     
,fisher1 with the object of discovering 
the suitability of different dietaries  
for athletes1 and the effect upon the   
human system in general4 ,the results   
were surprising4 ',one of the most      
severe tests1' remarks ,professor       
,fisher1 'was in deep knee-bending1 or  
squatting4 ,few of the meat-eaters could
 squat more than three to four hundred  
times4 ,on the other hand a ,yale       
student who had been a flesh-abstainer  
for two years1 did the deep knee-bending
 eighteen hundred times without         
exhaustion4444 ,one remarkable          
difference between the two sets of men  
was the comparative absence of soreness 
in the muscles of the meat-abstainers   

after the tests4'  ,the question as to  
climate is often raised2 many people    
labour under the idea that a vegetable  
diet may be suitable in a hot climate1  
but not in a cold4 ,that this idea is   
false is shown by facts1 some of which  
the above quotations supply4 ,that man  
can live healthily in arctic regions on 
a vegetable diet has been amply         
demonstrated4 ,in a cold climate the    
body requires a considerable quantity of
 heat-producing food1 that is1 food     
containing a good supply of hydrocarbons
 7fats71 and carbohydrates 7starches and
 sugars74 ,many vegetable foods are rich
 in these properties1 as will be        
explained in the essay following dealing
 with dietetics4 ,strong and enduring   
vegetable-feeding animals1 such as the  
musk-ox and the reindeer1 flourish on   
the scantiest food in an arctic climate1
 and there is no evidence to show that  
man could not equally well subsist on   
vegetable food under similar conditions4
  ,in an article entitled ,vegetarianism

 in ,cold ,climates1 by ,captain ,walter
 ,carey1 ,r4,n41 the author describes   
his observations during a winter spent  
in ,manchuria4 ,the weather1 we are     
told1 was exceedingly cold1 the         
thermometer falling as low as minus #bb 
deg4 ,f4 ,after speaking of the various 
arduous labours the natives are engaged 
in1 ,captain ,carey describes the       
physique and diet of natives in the     
vicinity of ,niu-,chwang as follows3    
',the men accompanying the carts were   
all very big and of great strength1 and 
it was obvious that none but            
exceptionally strong and hardy men could
 withstand the hardships of their long  
march1 the intense cold1 frequent       
blizzards1 and the work of forcing their
 queer team along in spite of           
everything4 ,one could not help         
wondering what these men lived on1 and  
,i found that the chief article was     
beans1 which1 made into a coarse cake1  
supplied food for both men and animals4 
,i was told by ,english merchants who   

travelled in the interior1 that         
everywhere they found the same powerful 
race of men1 living on beans and        
rice--in fact1 vegetarians4 ,apparently 
they obtain the needful proteid and fat 
from the beans2 while the coarse        
once-milled rice furnishes them with    
starch1 gluten1 and mineral salts1 etc4 
,spartan fare1 indeed1 but proving how  
easy it is to sustain life without      
consuming flesh-food4'  ,so far1 then1  
as the physical condition of those      
nations who are practically vegetarian  
is concerned1 we have to conclude that  
practice tallies with theory4 ,science  
teaches that man should live on a       
non-flesh diet1 and when we come to     
consider the physique of those nations  
and men who do so1 we have to           
acknowledge that their bodily powers and
 their health equal1 if not excel1 those
 of nations and men who1 in part1       
subsist upon flesh4 ,but it is          
interesting to go yet further4 ,it has  
already been stated that mind and body  

are inseparable2 that one reacts upon   
the other3 therefore it is not          
irrelevant1 in passing1 to observe what 
mental powers are possessed by those    
races and individuals who subsist       
entirely upon the products of the       
vegetable kingdom4  ,when we come to    
consider the mentality of the ,oriental 
races we certainly have to acknowledge  
that ,oriental culture--ethical1        
metaphysical1 and poetical--has given   
birth to some of the grandest and       
noblest thoughts that mankind possesses1
 and has devised philosophical systems  
that have been the comfort and salvation
 of countless millions of souls4 ,anyone
 who doubts the intellectual and ethical
 attainments of that remarkable nation  
of which we in the ,west know so        
little--the ,chinese--should read the   
panegyric written by ,sir ,robert ,hart1
 who1 for forty years1 lived among them1
 and learnt to love and venerate them as
 worthy of the highest admiration and   
respect4 ,others have written in praise 

of the people of ,burma4 ,speaking of   
the ,burman1 a traveller writes3 ',he   
will exercise a graceful charity unheard
 of in the ,west--he has discovered how 
to make life happy without selfishness  
and to combine an adequate power for    
hard work with a corresponding ability  
to enjoy himself gracefully 444 he is a 
philosopher and an artist4'  ,speaking  
of the ,indian peasant a writer in an   
,english journal says3 ',the ryot lives 
in the face of ,nature1 on a simple diet
 easily procured1 and inherits a        
philosophy1 which1 without literary     
culture1 lifts his spirit into a higher 
plane of thought than other peasantries 
know of4 ,abstinence from flesh food of 
any kind1 not only gives him pure blood 
exempt from civilized diseases but makes
 him the friend and not the enemy1 of   
the animal world around4'  ,eastern     
literature is renowned for its subtle   
metaphysics4 ,the higher types of       
,orientals are endowed with an extremely
 subtle intelligence1 so subtle as to be

 wholly unintelligible to the ordinary  
,westerner4 ,it is said that ,pythagoras
 and ,plato travelled in the ,east and  
were initiated into ,eastern mysticism4 
,the ,east possesses many scriptures1   
and the greater part of the writings of 
,eastern scholars consist of            
commentaries on the sacred writings4    
,among the best known monumental        
philosophical and literary achievements 
maybe mentioned the ,tao ,teh ,c'hing2  
the ,zend ,avesta2 the ,three ,vedas2   
the ,brahmanas2 the ,upanishads2 and the
 ,bhagavad-gita1 that most beautiful    
',song ,celestial' which for nearly two 
thousand years has moulded the thoughts 
and inspired the aspirations of the     
teeming millions of ,india4  ,as to the 
testimony of individuals it is          
interesting to note that some of the    
greatest philosophers1 scientists1      
poets1 moralists1 and many men of note1 
in different walks of life1 in past and 
modern times1 have1 for various reasons1
 been vegetarians1 among whom have been 

named the following3--    ,manu         
,zoroaster   ,pythagoras   ,zeno        
,buddha   ,isaiah   ,daniel             
,empedocles   ,socrates   ,plato        
,aristotle   ,porphyry   ,john ,wesley  
,franklin   ,goldsmith   ,ray   ,paley  
,isaac ,newton   ,jean ,paul ,richter   
,schopenhauer   ,byron   ,gleizes       
,hartley   ,rousseau   ,iamblichus      
,hypatia   ,diogenes   ,quintus ,sextus 
,ovid   ,plutarch   ,seneca             
,apollonius   ,the ,apostles            
,matthew     ,james     ,james the ,less
     ,peter   ,the ,christian ,fathers  
,clement     ,tertullian     ,origen    
,chrysostom     ,st4 ,francis d',assisi 
,cornaro   ,leonardo da ,vinci   ,milton
   ,locke   ,spinoza   ,voltaire   ,pope
   ,gassendi   ,swedenborg   ,thackeray 
,linnaeus   ,shelley   ,lamartine       
,michelet   ,william ,lambe   ,sir      
,isaac ,pitman   ,thoreau   ,fitzgerald 
,herbert ,burrows   ,garibaldi   ,wagner
   ,edison   ,tesla   ,marconi          
,tolstoy   ,george ,frederick ,watts    

,maeterlinck   ,vivekananda   ,general  
,booth   ,mrs4 ,besant   ,bernard ,shaw 
,rev4 ,prof4 ,john ,e4 ,b4 ,mayor       
,hon4 ,e4 ,lyttelton   ,rev4 ,r4 ,j4    
,campbell   ,lord ,charles ,beresford   
,gen4 ,sir ,ed4 ,bulwer   etc41 etc41   
etc4  ,the following is a list of the   
medical and scientific authorities who  
have expressed opinions favouring       
vegetarianism3--    ,m4 ,pouchet        
,baron ,cuvier   ,linnaeus   ,professor 
,laurence1 ,f4,r4,s4   ,sir ,charles    
,bell1 ,f4,r4,s4   ,gassendi   ,flourens
   ,sir ,john ,owen   ,professor ,howard
 ,moore   ,sylvester ,graham1 ,m4,d4    
,john ,ray1 ,f4,r4,s4   ,professor ,h4  
,schaafhausen   ,sir ,richard ,owen1    
,f4,r4,s4   ,charles ,darwin1 ,,ll4,d41 
,f4,r4,s4   ,dr4 ,john ,wood1 ,m4,d4    
,professor ,irving ,fisher   ,professor 
,a4 ,wynter ,blyth1 ,f4,r4,c4,s4        
,edward ,smith1 ,m4,b41 ,f4,r4,s41      
,,ll4,b4   ,adam ,smith1 ,f4,r4,s4      
,lord ,playfair1 ,m4,d41 ,c4,b4   ,sir  
,henry ,thompson1 ,m4,b41 ,f4,r4,c4,s4  

,dr4 ,f4 ,j4 ,sykes1 ,b4 ,sc4   ,dr4    
,anna ,kingsford   ,professor ,g4 ,sims 
,woodhead1 ,m4,d41 ,f4,r4,c4,p41        
,f4,r4,s4   ,alexander ,haig1 ,m4,a41   
,m4,d41 ,f4,r4,c4,p4   ,dr4 ,w4 ,b4     
,carpenter1 ,c4,b41 ,f4,r4,s4   ,dr4    
,josiah ,oldfield1 ,d4,c4,l41 ,m4,a41   
,m4,r4,c4,s41 ,l4,r4,c4,p4   ,virchow   
,sir ,benjamin ,w4 ,richardson1 ,m4,p41 
,f4,r4,c4,s4   ,dr4 ,robert ,perks1     
,m4,d41 ,f4,r4,c4,s4   ,dr4 ,kellogg1   
,m4,d4   ,harry ,campbell1 ,m4,d4   ,dr4
 ,olsen   etc41 etc4  ,before concluding
 this section it might be pointed out   
that the curious prejudice which is     
always manifested when men are asked to 
consider any new thing is as strongly in
 evidence against food reform as in     
other innovations4 ,for example1        
flesh-eating is sometimes defended on   
the ground that vegetarians do not look 
hale and hearty1 as healthy persons     
should do4 ,people who speak in this way
 probably have in mind one or two       
acquaintances who1 through having       

wrecked their health by wrong living1   
have had to abstain from the 'deadly    
decoctions of flesh' and adopt a simpler
 and purer dietary4 ,it is not fair to  
judge meat abstainers by those who have 
had to take to a reformed diet solely as
 a curative measure2 nor is it fair to  
lay the blame of a vegetarian's sickness
 on his diet1 as if it were impossible  
to be sick from any other cause4 ,the   
writer has known many vegetarians in    
various parts of the world1 and he fails
 to understand how anyone moving about  
among vegetarians1 either in this       
country or elsewhere1 can deny that such
 people look as healthy and cheerful as 
those who live upon the conventional    
omnivorous diet4  ,if a vegetarian1     
owing to inherited susceptibilities1 or 
incorrect rearing in childhood1 or any  
other cause outside his power to        
prevent1 is sickly and delicate1 is it  
just to lay the blame on his present    
manner of life8 ,it would1 indeed1 seem 
most reasonable to assume that the      

individual in question would be in a    
much worse condition had he not forsaken
 his original and mistaken diet when he 
did4 ,the writer once heard an          
acquaintance ridicule vegetarianism on  
the ground that ,thoreau died of        
pulmonary consumption at forty-five6    
,one is reminded of ,oliver ,wendell    
,holmes' witty saying3--',the mind of   
the bigot is like the pupil of the eye3 
the more it sees the light1 the more it 
contracts4'  ,in conclusion1 there is1  
as we have seen in our review of typical
 vegetarian peoples and classes         
throughout the world1 the strongest     
evidence that those who adopt a sensible
 non-flesh dietary1 suited to their own 
constitution and environment1 are almost
 invariably healthier1 stronger1 and    
longer-lived than those who rely chiefly
 upon flesh-meat for nutriment4         
,,iii  ,,ethical ,,considerations   ,the
 primary consideration in regard to the 
question of diet should be1 as already  
stated1 the hygienic4 ,having shown that

 the non-flesh diet is the more natural1
 and the more advantageous from the     
point of view of health1 let us now     
consider which of the two--vegetarianism
 or omnivorism--is superior from the    
ethical point of view4  ,the science of 
ethics is the science of conduct4 ,it is
 founded1 primarily1 upon philosophical 
postulates without which no code or     
system of morals could be formulated4   
,briefly1 these postulates are1 7a71    
every activity of man has as its deepest
 motive the end termed ,happiness1 7b7  
the ,happiness of the individual is     
indissolubly bound up with the          
,happiness of all ,creation4 ,the truth 
of 7a7 will be evident to every person  
of normal intelligence3 all arts and    
systems aim consciously1 or             
unconsciously1 at some good1 and so far 
as names are concerned everyone will be 
willing to call the ,chief ,good by the 
term ,happiness1 although there may be  
unlimited diversity of opinion as to its
 nature1 and the means to attain it4    

,the truth of 7b7 also becomes apparent 
if the matter is carefully reflected    
upon4 ,everything that is en rapport    
with all other things3 the pebble cast  
from the hand alters the centre of      
gravity in the ,universe4 ,as in the    
world of things and acts1 so in the     
world of thought1 from which all action 
springs4 ,nothing can happen to the part
 but the whole gains or suffers as a    
consequence4 ,every breeze that blows1  
every cry that is uttered1 every thought
 that is born1 affects through perpetual
 metamorphoses every part of the entire 
,cosmic ,existence4#b  ,we deduce from  
these postulates the following ethical  
precepts3 a wise man will1 firstly1 so  
regulate his conduct that thereby he may
 experience the greatest happiness2     
secondly1 he will endeavour to bestow   
happiness on others that by so doing he 
may receive1 indirectly1 being himself a
 part of the ,cosmic ,whole1 the        
happiness he gives4 ,thus supreme       
selfishness is synonymous with supreme  

egoism1 a truth that can only be stated 
paradoxically4  ,applying this latter   
precept to the matter in hand1 it is    
obvious that since we should so live as 
to give the greatest possible happiness 
to all beings capable of appreciating   
it1 and as it is an indisputable fact   
that animals can suffer pain1 and that  
men who slaughter animals needlessly    
suffer from atrophy of all finer        
feelings1 we should therefore cause no  
unnecessary suffering in the animal     
world4 ,let us then consider whether1   
knowing flesh to be unnecessary as an   
article of diet1 we are1 in continuing  
to demand and eat flesh-food1 acting    
morally or not4 ,to answer this query is
 not difficult4  ,it is hardly necessary
 to say that we are causing a great deal
 of suffering among animals in breeding1
 raising1 transporting1 and killing them
 for food4 ,it is sometimes said that   
animals do not suffer if they are       
handled humanely1 and if they are       
slaughtered in abattoirs under proper   

superintendence4 ,but we must not forget
 the branding and castrating operations2
 the journey to the slaughter-house1    
which when trans-continental and        
trans-oceanic must be a long drawn-out  
nightmare of horror and terror to the   
doomed beasts2 we must not forget the   
insatiable cruelty of the average       
cowboy2 we must not forget that the     
animal inevitably spends at least some  
minutes of instinctive dread and fear   
when he smells and sees the spilt blood 
of his forerunners1 and that this terror
 is intensified when1 as is frequently  
the case1 he witnesses the dying        
struggles1 and hears the heart-rending  
groans2 we must not forget that the best
 contrivances sometimes fail to do good 
work1 and that a certain percentage of  
victims have to suffer a prolonged      
death-agony owing to the miscalculation 
of a bad workman4 ,most people go       
through life without thinking of these  
things3 they do not stop and consider   
from whence and by what means has come  

to their table the flesh-food that is   
served there4 ,they drift along through 
a mundane existence without feeling a   
pang of remorse for1 or even thought of1
 the pain they are accomplices in       
producing in the sub-human world4 ,and  
it cannot be denied1 hide it how we may1
 either from our eyes or our conscience1
 that however skilfully the actual      
killing may usually be carried out1     
there is much unavoidable suffering     
caused to the beasts that have to be    
transported by sea and rail to the      
slaughter-house4 ,the animals suffer    
violently from sea-sickness1 and        
horrible cruelty 7such as pouring       
boiling oil into their ears1 and        
stuffing their ears with hay which is   
then set on fire1 tail-twisting1 etc417 
has to be practised to prevent them     
lying down lest they be trampled on by  
other beasts and killed2 for this means 
that they have to be thrown overboard1  
thus reducing the profits of their      
owners1 or of the insurance companies1  

which1 of course1 would be a sad        
calamity4 ,judging by the way the men   
act it does not seem to matter what     
cruelties and tortures are perpetuated2 
what heinous offenses against every     
humane sentiment of the human heart are 
committed2 it does not matter to what   
depths of ,satanic callousness man      
stoops provided always that--this is the
 supreme question--there is money to be 
made by it4  ,a writer has thus         
graphically described the scene in a    
cattle-boat in rough weather3 ',helpless
 cattle dashed from one side of the ship
 to the other1 amid a ruin of smashed   
pens1 with limbs broken from contact    
with hatchway combings or               
winches--dishorned1 gored1 and some of  
them smashed to mere bleeding masses of 
hide-covered flesh4 ,add to this the    
shrieking of the tempest1 and the       
frenzied moanings of the wounded beasts1
 and the reader will have some faint    
idea of the fearful scenes of danger and
 carnage 444 the dead beasts1 advanced1 

perhaps1 in decomposition before death  
ended their sufferings1 are often       
removed literally in pieces4'  ,and on  
the railway journey1 though perhaps the 
animals do not experience so much       
physical pain as travelling by sea1 yet 
they are often deprived of food1 and    
water1 and rest1 for long periods1 and  
mercilessly knocked about and bruised4  
,they are often so injured that the     
cattle-men are surprised they have not  
succumbed to their injuries4 ,and all   
this happens in order that the demand   
for unnecessary flesh-food may be       
satisfied4  ,those who defend           
flesh-eating often talk of humane       
methods of slaughtering2 but it is      
significant that there is considerable  
difference of opinion as to what is the 
most humane method4 ,in ,england the    
pole-axe is used2 in ,germany the       
mallet2 the ,jews cut the throat2 the   
,italians stab4 ,it is obvious that each
 of these methods cannot be better than 
the others1 yet the advocates of each   

method consider the others cruel4 ,as   
,lieut4 ,powell remarks1 this 'goes far 
to show that a great deal of cruelty and
 suffering is inseparable from all      
methods4'  ,it is hard to imagine how   
anyone believing he could live healthily
 on vegetable food alone1 could1 having 
once considered these things1 continue a
 meat-eater4 ,at least to do so he could
 not live his life in conformity with   
the precept that we should cause no     
unnecessary pain4    ,how unholy a      
custom1 how easy a way to murder he     
makes for himself   ,who cuts the       
innocent throat of the calf1 and hears  
unmoved its     mournful plaint6   ,and 
slaughters the little kid1 whose cry is 
like the cry of a child1   ,or devours  
the birds of the air which his own hands
 have fed6   ,ah1 how little is wanting 
to fill the cup of his wickedness6      
,what unrighteous deed is he not ready  
to commit4         99       99       99 
99       99    ,make war on noxious     
creatures1 and kill them only1   ,but   

let your mouths be empty of blood1 and  
satisfied with pure     and natural     
repasts4                                
,,ovid4 ,metam41 lib4 xv4  ,that we     
cannot find any justification for       
destroying animal life for food does not
 imply we should never destroy animal   
life4 ,such a cult would be pure        
fanaticism4 ,if we are to consider      
physical well-being as of primary       
importance1 it follows that we shall act
 in self-preservation 'making war on    
noxious creatures4' ,but this again is  
no justification for 'blood-sports4'    
,he who inflicts pain needlessly1       
whether by his own hand or by that of an
 accomplice1 not only injures his       
victim1 but injures himself4 ,he stifles
 what nobleness of character he may have
 and he cultivates depravity and        
barbarism4 ,he destroys in himself the  
spirit of true religion and isolates    
himself from those whose lives are made 
beautiful by sympathy4 ,no one need hope
 for a spiritual ,heaven while helping  

to make the earth a bloody ,hell4 ,no   
one who asks others to do wrong for him 
need imagine he escapes the punishment  
meted out to wrong-doers4 ,that he      
procures the service of one whose       
sensibilities are less keen than his own
 to procure flesh-food for him that he  
may gratify his depraved taste and love 
of conformity does not make him less    
guilty of crime4 ,were he to kill with  
his own hand1 and himself dress and     
prepare the obscene food1 the evil would
 be less1 for then he would not be an   
accomplice in retarding the spiritual   
growth of a fellow being4 ,there is no  
shame in any necessary labour1 but that 
which is unnecessary is unmoral1 and    
slaughtering animals to eat their flesh 
is not only unnecessary and unmoral2 it 
is also cruel and immoral4 ,philosophers
 and transcendentalists who believe in  
the ,buddhist law of ,karma1            
,westernized by ,emerson and ,carlyle   
into the great doctrine of              
,compensation1 realize that every act of

 unkindness1 every deed that is contrary
 to the dictates of our nobler instincts
 and reason1 reacts upon us1 and we     
shall truly reap that which we have     
sown4 ,an act of brutality brutalizes1  
and the more we become brutalized the   
more we attract natures similarly brutal
 and get treated by them brutally4 ,thus
 does ,nature sternly deal justice4     
',our acts our angels are1 or good or   
ill1 ,our fatal shadows that walk by us 
still4'  ,it is appropriate in this     
place to point out that some very       
pointed things are said in the ,bible   
against the killing and eating of       
animals4 ,it has been said that it is   
possible by judiciously selecting       
quotations to find the ,bible support   
almost anything4 ,however this may be1  
the following excerpta are of           
interest3--  ',and ,god said3 ,behold1  
,i have given you every herb bearing    
seed1 and every tree in which is the    
fruit of a tree yielding seed1 to you it
 shall be for meat4'--,gen4 i41 #bi4    

',but flesh with life thereof1 which is 
the blood thereof1 ye shall not         
eat4'--,gen4 ix41 #d4  ',it shall be a  
perpetual statute throughout your       
generations in all your dwellings1 that 
ye shall eat neither fat nor            
blood4'--,lev4 iii41 #ag4  ',ye shall   
eat no manner of blood1 whether it be of
 fowl1 or beast4'--,lev4 vii41 #bf4     
',ye shall eat the blood of no manner of
 flesh3 for the life of all flesh is the
 blood thereof3 whosoever eateth it     
shall be cut off4'--,lev4 xvii41 #ad4   
',the wolf also shall dwell with the    
lamb1 and the leopard shall lie down    
with the kid2 and the calf and the young
 lion and the fatling together2 and a   
little child shall lead them4444 ,they  
shall not hurt nor destroy in all my    
holy mountain4'--,isaiah lxv4  ',he that
 killeth an ox is as he that slayeth a  
man4'--,isaiah lxvi41 #c4  ',i desire   
mercy1 and not sacrifice4'--,matt4 ix41 
#g4  ',it is good not to eat flesh1 nor 
to drink wine1 nor to do anything       

whereby thy brother stumbleth4'--,romans
 xiv41 #ba4  ',wherefore1 if meat maketh
 my brother to stumble ,i will eat no   
flesh for evermore1 that ,i make not my 
brother stumble4'--#a ,cor4 viii41 #ac4 
,the verse from ,isaiah is no fanciful  
stretch of poetic imagination4 ,the     
writer1 no doubt1 was picturing a       
condition of peace and happiness on     
earth1 when discord had ceased and all  
creatures obeyed ,nature and lived in   
harmony4 ,it is not absurd to suppose   
that someday the birds and beasts may   
look upon man as a friend and           
benefactor1 and not the ferocious beast 
of prey that he now is4 ,in certain     
parts of the world1 at the present      
day--the ,galapagos ,archipelago1 for   
instance--where man has so seldom been  
that he is unknown to the indigenous    
animal life1 travellers relate that     
birds are so tame and friendly and      
curious1 being wholly unacquainted with 
the bloodthirsty nature of man1 that    
they will perch on his shoulders and    

peck at his shoe laces as he walks4  ,it
 may be said that ,jesus did not        
specifically forbid flesh-food4 ,but    
then he did not specifically forbid war1
 sweating1 slavery1 gambling1           
vivisection1 cock and bull fighting1    
rabbit-coursing1 trusts1 opium smoking1 
and many other things commonly looked   
upon as evils which should not exist    
among ,christians4 ,jesus laid down     
general principles1 and we are to apply 
these general principles to particular  
circumstances4  ,the sum of all ,his    
teaching is that love is the most       
beautiful thing in the world2 that the  
,kingdom of ,heaven is open to all who  
really and truly love4 ,the act of      
loving is the expression of a desire to 
make others happy4 ,all beings capable  
of experiencing pain1 who have nervous  
sensibilities similar to our own1 are   
capable of experiencing the effect of   
our love4 ,the love which is unlimited1 
which is not confined merely to wife and
 children1 or blood relations and social

 companions1 or one's own nation1 or    
even the entire human race1 but is so   
comprehensive as to include all life1   
human and sub-human2 such love as this  
marks the highest point in moral        
evolution that human intelligence can   
conceive of or aspire to4  ,eastern     
religions have been more explicit than  
,christianity about the sin of killing  
animals for food4  ,in the ,laws of     
,manu1 it is written3 ',the man who     
forsakes not the law1 and eats not      
flesh-meat like a bloodthirsty demon1   
shall attain goodness in this world1 and
 shall not be afflicted with maladies4' 
',unslaughter is the supreme virtue1    
supreme asceticism1 golden truth1 from  
which springs up the germ of religion4' 
,the ,mahabharata4  ',non-killing1      
truthfulness1 non-stealing1 continence1 
and non-receiving1 are called ,yama4'   
,patanjalis' ,yoga ,aphorisms4  ',a     
,yogi must not think of injuring anyone1
 through thought1 word or deed1 and this
 applies not only to man1 but to all    

animals4 ,mercy shall not be for men    
alone1 but shall go beyond1 and embrace 
the whole world4' ,commentary of        
,vivekananda4  ',surely hell1 fire1 and 
repentance are in store for those who   
for their pleasure and gratification    
cause the dumb animals to suffer pain4' 
,the ,zend ,avesta4  ,gautama1 the      
,buddha1 was most emphatic in           
discountenancing the killing of animals 
for food1 or for any other unnecessary  
purpose1 and ,zoroaster and ,confucius  
are said to have taught the same        
doctrine4  ,,footnotes3  ,footnote #b3  
,see ,sartor ,resartus1 ,book ,i41 chap4
 xi43 ,book ,,iii41 chap4 vii4 ,also an 
article by ,prof4 ,w4 ,p4 ,montague1    
,ph4,d43 ',the ,evidence of ,design in  
the ,elements and ,structure of the     
,cosmos1' in the ,hibbert ,journal1     
,jan41 #aijd4     ,,iv  ,,the           
,,aesthetic ,,point ,,of ,,view   ,st4  
,paul tells us to think on whatsoever   
things are pure and lovely 7,phil4 iv41 
#h74 ,the implication is that we should 

love and worship beauty4 ,we should seek
 to surround ourselves by beautiful     
objects and avoid that which is         
degrading and ugly4  ,let us make some  
comparisons4 ,look at a collection of   
luscious fruits filling the air with    
perfume1 and pleasing the eye with a    
harmony of colour1 and then look at the 
gruesome array of skinned carcasses     
displayed in a butcher's shop2 which is 
the more beautiful8 ,look at the work of
 the husbandman1 tilling the soil1      
pruning the trees1 gathering in the rich
 harvest of golden fruit1 and then look 
at the work of the cowboy1 branding1    
castrating1 terrifying1 butchering      
helpless animals2 which is the more     
beautiful8 ,surely no one would say a   
corpse was a beautiful object4 ,picture 
it 7after the axe has battered the      
skull1 or the knife has found the heart1
 and the victim has at last ceased its  
dying groans and struggles71 with its   
ghastly staring eyes1 its blood-stained 
head or throat where the sharp steel    

pierced into the quivering flesh2       
picture it when the body is opened      
emitting a sickening odour and the      
reeking entrails fall in a heap on the  
gore-splashed floor2 picture this sight 
and ask whether it is not the epitome of
 ugliness1 and in direct opposition to  
the most elementary sense of beauty4    
,moreover1 what effect has the work of a
 slayer of animals upon his personal    
character and refinement8 ,can anyone   
imagine a sensitive-minded1             
finely-wrought aesthetic nature doing   
anything else than revolt against the   
cold-blooded murdering of terrorised    
animals8 ,it is significant that in some
 of the ,states of ,america butchers are
 not allowed to sit on a jury during a  
murder trial4 ,physiognomically the     
slaughterman carries his trade-mark     
legibly enough4 ,the butcher does not   
usually exhibit those facial traits     
which distinguish a person who is       
naturally sympathetic and of an         
aesthetic temperament2 on the contrary1 

the butcher's face and manner generally 
bear evidence of a life spent amid      
scenes of gory horror and violence2 of a
 task which involves torture and death4 
,a plate of cereal served with          
fruit-juice pleases the eye and         
imagination1 but a plate smeared with   
blood and laden with dead flesh becomes 
disgusting and repulsive the moment we  
consider it in that light4 ,cooking may 
disguise the appearance but cannot alter
 the reality of the decaying corpse2 and
 to cook blood and give it another name 
7gravy7 may be an artifice to please the
 palate1 but it is blood1 7blood that   
once coursed through the body of a      
highly sensitive and nervous being71    
just the same4 ,surely a person whose   
olfactory nerves have not been blunted  
prefers the delicate aroma of ripe fruit
 to the sickly smell of mortifying      
flesh1--or fried eggs and bacon6        
,notice how young children1 whose taste 
is more or less unperverted1 relish ripe
 fruits and nuts and clean tasting      

things in general4 ,man1 before he has  
become thoroughly accustomed to an      
unnatural diet1 before his taste has    
been perverted and he has acquired by   
habit a liking for unwholesome and      
unnatural food1 has a healthy appetite  
for ,nature's sun-cooked seeds and      
berries of all kinds4 ,now true         
refinement can only exist where the     
senses are uncorrupted by addiction to  
deleterious habits1 and the nervous     
system by which the senses act will     
remain healthy only so long as it is    
built up by pure and natural foods2     
hence it is only while man is nourished 
by those foods desired by his           
unperverted appetite that he may be said
 to possess true refinement4 ,power of  
intellect has nothing whatever to do    
necessarily with the aesthetic instinct4
 ,a man may possess vast learning and   
yet be a boor4 ,refinement is not learnt
 as a boy learns algebra4 ,refinement   
comes from living a refined life1 as    
good deeds come from a good man4 ,the   

nearer we live according to ,nature's   
plan1 and in harmony with ,her1 the     
healthier we become physically and      
mentally4 ,we do not look for refinement
 in the obese1 red-faced1 phlegmatic1   
gluttonous sensualists who often pass as
 gentlemen because they possess money or
 rank1 but in those who live simply1    
satisfying the simple requirements of   
the body1 and finding happiness in a    
life of well-directed toil4         99  
99       99       99       99  ,the     
taste of young children is often cited  
by vegetarians to demonstrate the liking
 of an unsophisticated palate1 but the  
primitive instinct is not wholly        
atrophied in man4 ,before man became a  
tool-using animal1 he must have depended
 for direction upon what is commonly    
termed instinct in the selection of a   
diet most suitable to his nature4 ,no   
one can doubt1 judging by the way       
undomesticated animals seek their food  
with unerring certainty as to its       
suitability1 but that instinct is a     

trustworthy guide4 ,granting that man   
could1 in a state of absolute savagery1 
and before he had discovered the use of 
fire or of tools1 depend upon instinct  
alone1 and in so doing live healthily1  
cannot what yet remains of instinct be  
of some value among civilized beings8   
,is not man1 even now1 in spite of his  
abused and corrupted senses1 when he    
sees luscious fruits hanging within his 
reach1 tempted to pluck them1 and does  
he not eat them with relish8 ,but when  
he sees the grazing ox1 or the wallowing
 hog1 do similar gustatory desires      
affect him8 ,or when he sees these      
animals lying dead1 or when skinned and 
cut up in small pieces1 does this same  
natural instinct stimulate him to steal 
and eat this food as it stimulates a boy
 to steal apples and nuts from an       
orchard and eat them surreptitiously    
beneath the hedge or behind the         
haystack8  ,very different is it with   
true carnivora4 ,the gorge of a cat1 for
 instance1 will rise at the smell of a  

mouse1 or a piece of raw flesh1 but not 
at the aroma of fruit4 ,if a man could  
take delight in pouncing upon a bird1   
tear its still living body apart with   
his teeth1 sucking the warm blood1 one  
might infer that ,nature had provided   
him with carnivorous instinct1 but the  
very thought of doing such a thing makes
 him shudder4 ,on the other hand1 a     
bunch of luscious grapes makes his      
'mouth water1' and even in the absence  
of hunger he will eat fruit to gratify  
taste4 ,a table spread with fruits and  
nuts and decorated with flowers is      
artistic2 the same table laden with     
decaying flesh and blood1 and maybe     
entrails1 is not only inartistic--it is 
disgusting4  ,those who believe in an   
all-wise ,creator can hardly suppose ,he
 would have so made our body as to make 
it necessary daily to perform acts of   
violence that are an outrage to our     
sympathies1 repulsive to our finer      
feelings1 and brutalising and degrading 
in every detail4 ,to possess fine       

feelings without the means to satisfy   
them is as bad as to possess hunger     
without a stomach4 ,if it be necessary  
and a part of the ,divine ,wisdom that  
we should degrade ourselves to the level
 of beasts of prey1 then the            
humanitarian sentiment and the aesthetic
 instinct are wrong and should be       
displaced by callousness1 and the       
endeavour to cultivate a feeling of     
enjoyment in that which to all the      
organs of sense in a person of          
intelligence and religious feeling is   
ugly and repulsive4 ,but no             
normally-minded person can think that   
this is so4 ,it would be contrary to all
 the ethical and aesthetic teachings of 
every religion1 and antagonistic to the 
feelings of all who have evolved to the 
possession of a conscience and the power
 to distinguish the beautiful from the  
base4  ,when one accustomed to an       
omnivorous diet adopts a vegetarian     
regime1 a steadily growing refinement in
 taste and smell is experienced4        

,delicate and subtle flavours1 hitherto 
unnoticed1 especially if the habit of   
thorough mastication be practised1 soon 
convince the neophyte that a vegetarian 
is by no means denied the pleasure of   
gustatory enjoyment4 ,further1 not only 
are these senses better attuned and     
refined1 but the mind also undergoes a  
similar exaltation4 ,thoreau1 the       
transcendentalist1 wrote3 ',i believe   
that every man who has ever been earnest
 to preserve his higher or poetic       
faculties in the best condition1 has    
been particularly inclined to abstain   
from animal food1 and from much food of 
any kind4'     ,v  ,,economical         
,,considerations   ,there is no doubt   
that the yield of land when utilized for
 pasturage is less than what it will    
produce in the hands of the             
agriculturist4 ,in a thickly populated  
country1 such as ,england1 dependent    
under present conditions on foreign     
countries for a large proportion of her 
food supply1 it is foolish1 considering 

only the political aspects1 to employ   
the land for raising unnecessary        
flesh-food1 and so be compelled to apply
 to foreign markets for the first       
necessaries of life1 when there is1     
without doubt1 sufficient agricultural  
land in ,england to support the entire  
population on a vegetable regimen4 ,as  
just said1 a much larger population can 
be supported on a given acreage         
cultivated with vegetable produce than  
would be possible were the same land    
used for grazing cattle4 ,lieut4 ,powell
 quotes ,prof4 ,francis ,newman of      
,university ,college1 ,london1 as       
declaring that--       #ajj acres       
devoted to sheep-raising will support   
#db men3 proportion      #a4       #ajj 
acres devoted to dairy-farming will     
support #ec men3 proportion             
#a-a_/d4       #ajj acres devoted to    
wheat will support #bej men3 proportion 
#f4       #ajj acres devoted to potato  
will support #fhc men3 proportion #af4  
,to produce the same quantity of food   

yielded by an acre of land cultivated by
 the husbandman1 three or four acres1 or
 more1 would be required as grazing land
 to raise cattle for flesh meat4        
,another point to note is that          
agriculture affords employment to a very
 much larger number of men than         
cattle-raising2 that is to say1 a much  
larger number of men are required to    
raise a given amount of vegetable food  
than is required to raise the same      
amount of flesh food1 and so1 were the  
present common omnivorous customs to    
give place to vegetarianism1 a very much
 more numerous peasantry would be       
required on the land4 ,this would be    
physically1 economically1 morally1      
better for the nation4 ,it is obvious   
that national health would be improved  
with a considerably larger proportion of
 hardy country yeomen4 ,the percentage  
of poor and unemployed people in large  
cities would be reduced1 their labor    
being required on the soil1 where1 being
 in more natural1 salutary1 harmonious  

surroundings the moral element would    
have better opportunity for development 
than when confined in the unhealthy1    
ugly1 squalid surroundings of a city    
slum4  ,it is not generally known that  
there is often a decided loss of        
valuable food-material in feeding       
animals for food1 one authority stating 
that it takes nearly #d lbs4 of barley1 
which is a good wholesome food1 to make 
#a lb4 of pork1 a food that can hardly  
be considered safe to eat when we learn 
that tuberculosis was detected in #f1cic
 pigs in ,berlin abattoirs in one year4 
,as to the comparative cost of a        
vegetarian and omnivorous diet1 it is   
instructive to learn that it is         
proverbial in the ,western ,states of   
,america that a ,chinaman can live and  
support his family in health and comfort
 on an allowance which to a meat-eating 
white man would be starvation4 ,it is   
not to be denied that a vegetarian      
desirous of living to eat1 and having no
 reason or desire to be economical1     

could spend money as extravagantly as a 
devotee of the flesh-pots having a      
similar disposition4 ,but it is         
significant that the poor of most       
,european countries are not vegetarians 
from choice but from necessity4 ,had    
they the means doubtless they would     
purchase meat1 not because of any       
instinctive liking for it1 but because  
of that almost universal trait of human 
character that causes men to desire to  
imitate their superiors1 without1 in    
most cases1 any due consideration as to 
whether the supposed superiors are      
worthy of the genuflection they get4    
,were ,king ,george or ,kaiser ,wilhelm 
to become vegetarians and advocate the  
non-flesh diet1 such an occurrence would
 do far more towards advancing the      
popularity of this diet than a thousand 
lectures from mere men of science4      
,carlyle was not far wrong when he      
called men clothes worshippers4 ,the    
uneducated and poor imitate the educated
 and rich1 not because they possess that

 attitude of mind which owes its        
existence to a very deep and subtle     
emotion and which is expressed in       
worship and veneration for power1       
whether it be power of body1 power of   
rank1 power of mind1 or power of wealth4
 ,the poor among ,western nations are   
vegetarians because they cannot afford  
to buy meat1 and this is plain enough   
proof as to which dietary is the        
cheaper4  ,perhaps a few straightforward
 facts on this point may prove          
interesting4 ,an ordinary man1 weighing 
#adj lbs4 to #agj lbs41 under ordinary  
conditions1 at moderately active work1  
as an engineer1 carpenter1 etc41 could  
live in comfort and maintain good health
 on a dietary providing daily #a lb4    
bread 7#fjj to #gjj grs4 protein72 #h   
ozs4 potatoes 7#gj grs4 protein72 #c    
ozs4 rice1 or barley1 or macaroni1 or   
maize meal1 etc4 7#ajj grs4 protein72 #d
 ozs4 dates1 or figs1 or prunes1 or     
bananas1 etc41 and #b ozs4 shelled nuts 
7#acj grs4 protein72 the cost of which  

need not exceed #aj;c4 to #ae;c4 per    
day2 or in the case of one leading a    
more sedentary life1 such as clerical   
work1 these would be slightly reduced   
and the cost reduced to #h;c4 to #ab;c4 
per day4 ,for one shilling per day1     
luxuries1 such as nut butter1           
sweet-stuffs1 and a variety of fruits   
and vegetables could be added4 ,it is   
hardly necessary to point out that the  
housewife would be 'hard put to' to make
 ends meet 'living well' on the ordinary
 diet at #be;c4 per head per day4 ,the  
writer1 weighing #adj lbs41 who lives a 
moderately active life1 enjoys good     
health1 and whose tastes are simple1    
finds the cost of a cereal diet comes to
 #ej;c4 to #ge;c4 per week4  ,the       
political economist and reformer finds  
on investigation1 that the adoption of  
vegetarianism would be a solution of    
many of the complex and baffling        
questions connected with the material   
prosperity of the nation4 ,here is a    
remedy for unemployment1 drink1 slums1  

disease1 and many forms of vice2 a      
remedy that is within the reach of      
everyone1 and that costs only the       
relinquishing of a foolish prejudice and
 the adoption of a natural mode of      
living plus the effort to overcome a    
vicious habit and the denial of pleasure
 derived from the gratification of      
corrupted appetite4 ,nature will soon   
create a dislike for that which once was
 a pleasure1 and in compensation will   
confer a wholesome and beneficent       
enjoyment in the partaking of pure and  
salutary foods4 ,whether or no the      
meat-eating nations will awake to these 
facts in time to save themselves from   
ruin and extinction remains to be seen4 
,meat-eating has grown side by side with
 disease in ,england during the past    
seventy years1 but there are now1       
fortunately1 some signs of abatement4   
,the doctors1 owing perhaps to some     
prescience in the air1 some psychical   
foreboding1 are recommending that less  
meat be eaten4 ,but whatever the future 

has in store1 there is nothing more     
certain than this--that in the adoption 
of the vegetable regimen is to be found1
 if not a complete panacea1 at least a  
partial remedy1 for the political and   
social ills that our nation at the      
present time is afflicted with1 and that
 those of us who would be true patriots 
are in duty bound to practise and preach
 vegetarianism wheresoever and          
whensoever we can4     ,,vi  ,,the      
,,exclusion ,,of ,,dairy ,,produce   ,it
 is unfortunate that many               
flesh-abstainers who agree with the     
general trend of the foregoing arguments
 do not realise that these same         
arguments also apply to abstinence from 
those animal foods known as dairy       
produce4 ,in considering this further   
aspect it is necessary for reasons      
already given1 to place hygienic        
considerations first4  ,is it reasonable
 to suppose that ,nature ever intended  
the milk of the cow or the egg of the   
fowl for the use of man as food8 ,can   

anyone deny that ,nature intended the   
cow's milk for the nourishment of her   
calf and the hen's egg for the          
propagation of her species8 ,it is      
begging the question to say that the cow
 furnishes more milk than her calf      
requires1 or that it does not injure the
 hen to steal her eggs4 ,besides1 it is 
not true4  ,regarding the dietetic value
 of milk and eggs1 which is the question
 of first importance1 are we correct in 
drawing the inference that as ,nature   
did not intend these foods for man1     
therefore they are not suitable for him8
 ,as far as the chemical constituents of
 these foods are concerned1 it is true  
they contain compounds essential to the 
nourishment of the human body1 and if   
this is going to be set up as an        
argument in favor of their consumption1 
let it be remembered that flesh food    
also contains compounds essential to    
nourishment4 ,but the point is this3 not
 what valuable nutritive compounds does 
any food-substance contain1 but what    

value1 taking into consideration its    
total effects1 has the food in question 
as a wholesome article of diet8  ,it    
seems to be quite generally acknowledged
 by the medical profession that raw milk
 is a dangerous food on account of the  
fact that it is liable from various     
causes1 sometimes inevitable1 to contain
 impurities4 ,dr4 ,kellogg writes3      
,typhoid fever1 cholera infantum1       
tuberculosis and tubercular             
consumption--three of the most deadly   
diseases known2 it is very probable     
also1 that diphtheria1 scarlet fever and
 several other maladies are communicated
 through the medium of milk4444 ,it is  
safe to say that very few people indeed 
are fully acquainted with the dangers to
 life and health which lurk in the milk 
supply4444 ,the teeming millions of     
,china1 a country which contains nearly 
one-third of the entire population of   
the globe1 are practically ignorant of  
this article of food4 ,the high-class   
,hindoo regards milk as a loathsome and 

impure article of food1 speaking of it  
with the greatest contempt as cow-juice1
 doubtless because of his observations  
of the deleterious effect of the use of 
milk in its raw state4  ,the germs of   
tuberculosis seem to be the most        
dangerous in milk1 for they thrive and  
retain their vitality for many weeks1   
even in butter and cheese4 ,an eminent  
,german authority1 ,hirschberger1 is    
said to have found #aj per cent of the  
cows in the vicinity of large cities to 
be affected by tuberculosis4 ,many other
 authorities might be quoted supporting 
the contention that a large percentage  
of cows are afflicted by this deadly    
disease4 ,other germs1 quite as         
dangerous1 find their way into milk in  
numerous ways4 ,excreta1 clinging to the
 hairs of the udder1 are frequently     
rubbed off into the pail by the action  
of the hand whilst milking4 ,under the  
most careful sanitary precautions it is 
impossible to obtain milk free from     
manure1 from the ordinary germs of      

putrefaction to the most deadly microbes
 known to science4 ,there is little     
doubt but that milk is one of the       
uncleanest and impurest of all foods4   
,milk is constipating1 and as           
constipation is one of the commonest    
complaints1 a preventive may be found in
 abstinence from this food4 ,as regards 
eggs1 there is perhaps not so much to be
 said1 although eggs so quickly undergo 
a change akin to putrefaction that      
unless eaten fresh they are unfit for   
food2 moreover1 7according to ,dr4      
,haig7 they contain a considerable      
amount of xanthins1 and cannot1         
therefore1 be considered a desirable    
food4  ,dairy foods1 we emphatically    
affirm1 are not necessary to health4 ,in
 the section dealing with ',physical    
,considerations' sufficient was said to 
prove the eminent value of an exclusive 
vegetable diet1 and the reader is       
referred to that and the subsequent     
essay on ,nutrition and ,diet for proof 
that man can and should live without    

animal food of any kind4 ,such nutritive
 properties as are possessed by milk and
 eggs are abundantly found in the       
vegetable kingdom4 ,the table of        
comparative values given1 exhibits this 
quite plainly4 ,that man can live a     
thoroughly healthy life upon vegetable  
foods alone there is ample evidence to  
prove1 and there is good cause to       
believe that milk and eggs not only are 
quite unnecessary1 but are foods        
unsuited to the human organism1 and may 
be1 and often are1 the cause of disease4
 ,of course1 it is recognized that with 
scrupulous care this danger can be      
minimized to a great extent1 but still  
it is always there1 and as there is no  
reason why we should consume such foods1
 it is not foolish to continue to do so8
  ,but this is not all4 ,it is quite as 
impossible to consume dairy produce     
without slaughter as it is to eat flesh 
without slaughter4 ,there are probably  
as many bulls born as cows4 ,one bull   
for breeding purposes suffices for many 

cows and lives for many years1 so what  
is to be done with the bull calves if   
our humanitarian scruples debar us from 
providing a vocation for the butcher8   
,the country would soon be overrun with 
vast herds of wild animals and the whole
 populace would have to take to arms for
 self-preservation4 ,so it comes to the 
same thing4 ,if we did not breed these  
animals for their flesh1 or milk1 or    
eggs1 or labour1 we should have no use  
for them1 and so should breed them no   
longer1 and they would quickly become   
extinct4 ,the wild goat and sheep and   
the feathered life might survive        
indefinitely in mountainous districts1  
but large animals that are not          
domesticated1 or bred for slaughter1    
soon disappear before the approach of   
civilisation4 ,the ,irish elk is        
extinct1 and the buffalo of ,north      
,america has been wiped out during quite
 recent years4 ,if leather became more  
expensive 7much of it is derived from   
horse hide7 manufacturers of leather    

substitutes would have a better market  
than they have at present4     ,,vi     
,,conclusion   ',however much thou art  
read in theory1 if thou hast no practice
 thou art ignorant1' says the ,persian  
poet ,sa'di4 ',conviction1 were it never
 so excellent1 is worthless until it    
converts itself into ,conduct4 ,nay1    
properly1 ,conviction is not possible   
till then1' says ,herr ,teufelsdrockh4  
,it is never too late to be virtuous4   
,it is right that we should look before 
we leap1 but it is gross misconduct to  
neglect duty to conform to the          
consuetudes of the hour4 ,we must       
endeavour in practical life to carry out
 to the best of our ability our         
philosophical and ethical convictions1  
for any lapse in such endeavour is what 
constitutes immorality4 ,we must live   
consistently with theory so long as our 
chief purpose in life is advanced by so 
doing1 but we must be inconsistent when 
by antinomianism we better forward this 
purpose4 ,to illustrate3 ,all           

morally-minded people desire to serve as
 a force working for the happiness of   
the race4 ,we are convinced that the    
slaughter of animals for food is        
needless1 and that it entails much      
physical and mental suffering among men 
and animals and is therefore immoral4   
,knowing this we should exert our best  
efforts to counteract the wrong1        
firstly1 by regulating our own conduct  
so as not to take either an active or   
passive part in this needless massacre  
of sub-human life1 and secondly1 by     
making those facts widely known which   
show the necessity for food reform4     
,now to go to the ultimate extreme as   
regards our own conduct we should make  
no use of such things as leather1 bone1 
catgut1 etc4 ,we should not even so much
 as attend a concert where the players  
use catgut strings1 for however far     
distantly related cause and effect may  
be1 the fact remains that the more the  
demand1 no matter how small1 the more   
the supply4 ,we should not even be      

guilty of accosting a friend from over  
the way lest in consequence he take more
 steps than otherwise he would do1 thus 
wearing out more shoe-leather4 ,he who  
would practise such absurd sansculottism
 as this would have to resort to the    
severest seclusion1 and plainly enough  
we cannot approve of such fanaticism4   
,by turning antinomian when necessary   
and staying amongst our fellows1 making 
known our views according to our ability
 and opportunity1 we shall be doing more
 towards establishing the proper        
relation between man and sub-man than by
 turning cenobite and refusing all      
intercourse and association with our    
fellows4 ,let us do small wrong that we 
may accomplish great good4 ,let us      
practise our creed so far as to abstain 
from the eating of animal food1 and from
 the use of furs1 feathers1 seal and fox
 skins1 and similar ornaments1 to obtain
 which necessitates the violation of our
 fundamental principles4 ,with regard to
 leather1 this material is1 under       

present conditions1 a 'by-product4' ,the
 hides of animals slaughtered for their 
flesh are made into leather1 and it is  
not censurable in a vegetarian to use   
this article in the absence of a        
suitable substitute when he knows that  
by so doing he is not asking an animal's
 life1 nor a fellow-being to degrade his
 character by taking it4 ,there is a    
substitute for leather now on the       
market1 and it is hoped that it may soon
 be in demand1 for even a               
leather-tanner's work is not exactly an 
ideal occupation4  ,looking at the      
question of conviction and consistency  
in this way1 there are conceivable      
circumstances when the staunchest       
vegetarian may even turn kreophagist4   
,as to how far it is permissible to     
depart from the strictest adherence to  
the principles of vegetarianism that    
have been laid down1 the individual must
 trust his own conscience to determine2 
but we can confidently affirm that the  
eating of animal flesh is unnecessary   

and immoral and retards development in  
the direction which the finest minds of 
the race hold to be good2 and that the  
only time when it would not be wrong to 
feed upon such food would be when1 owing
 to misfortunes such as shipwreck1 war1 
famine1 etc41 starvation can only be    
kept at bay by the sacrifice of animal  
life4 ,in such a case1 man1 considering 
his own life the more valuable1 must    
resort to the unnatural practice of     
flesh-eating4  ,the reformer may have1  
indeed must have1 to pay a price1 and   
sometimes a big one1 for the privilege1 
the greatest of all privileges1 of      
educating his fellows to a realisation  
of their errors1 to a realisation of a  
better and nobler view of life than they
 have hitherto known4 ,seldom do men who
 carve out a way for themselves1 casting
 aside the conventional prejudices of   
their day1 and daring to proclaim1 and  
live up to1 the truth they see1 meet    
with the esteem and respect due to them2
 but this should not1 and1 if they are  

sincere and courageous1 does not1 deter 
them from announcing their message and  
caring for the personal discomfort it   
causes4 ,it is such as these that the   
world has to thank for its progress4    
,it often happens that the reformer     
reaps not the benefit of the reform he  
introduces4 ,men are slow to perceive   
and strangely slow to act1 yet he who   
has genuine affection for his fellows1  
and whose desire for the betterment of  
humanity is no mere sentimental         
pseudo-religiosity1 bears bravely the   
disappointment he is sure to experience1
 and with undaunted heart urges the     
cause that1 as he sees it1 stands for   
the enlightenment and happiness of man4 
,the vegetarian in the ,west 7,europe1  
,america1 etc47 is often ridiculed and  
spoken of by appellations neither       
complimentary nor kind1 but this should 
deter no honorable man or woman from    
entering the ranks of the vegetarian    
movement as soon as he or she perceives 
the moral obligation to do so4 ,it may  

be hard1 perhaps impossible1 to convert 
others to the same views1 but the       
vegetarian is not hindered from living  
his own life according to the dictates  
of his conscience4 ',he who conquers    
others is strong1 but the man who       
conquers himself is mighty1' wrote      
,laotze in the ,tao ,teh ,ch'ing1 or    
',the ,simple ,way4'  ,when we call to  
mind some heroic character--a ,socrates1
 a ,regulus1 a ,savonarola--the petty   
sacrifices our duties entail seem       
trivial indeed4 ,we do well to remember 
that it is only by obedience to the     
highest dictates of our own hearts and  
minds that we may obtain true happiness4
 ,it is only by living in harmony with  
all living creatures that nobility and  
purity of life are attainable4 ,as we   
obey the immediate vision1 so do we     
become able to see yet richer visions3  
but the strength of the vision is ours  
only as we obey its high demands4       
,,nutrition ,,and ,,diet     ,i  ,,the  
,,science ,,of ,,nutrition   ,the       

importance of some general knowledge of 
the principles of nutrition and the     
nutritive values of foods is not        
generally realised4 ,ignorance on such a
 matter is not usually looked upon as a 
disgrace1 but1 on the contrary1 it would
 be commonly thought far more           
reprehensible to lack the ability to    
conjugate the verb 'to be' than to lack 
a knowledge of the chemical properties  
of the food we eat1 and the suitability 
of it to our organism4 ,yet the latter  
bears direct and intimate relation to   
man's physical1 mental1 and moral       
well-being1 while the former is but a   
'sapless1 heartless thistle for pedantic
 chaffinches1' as ,jean ,paul would say4
  ,the human body is the most           
complicated machine conceivable1 and as 
it is absurd to suppose that any tyro   
can take charge of so comparatively     
simple a piece of mechanism as a        
locomotive1 how much more absurd is it  
to suppose the human body can be kept in
 fit condition1 and worked              

satisfactorily1 without at least some1  
if only slight1 knowledge of the nature 
of its constitution1 and an             
understanding of the means to satisfy   
its requirements8 ,only by study and    
observation comes the knowledge of how  
best to supply the required material    
which1 by its oxidation in the body1    
repairs waste1 gives warmth and produces
 energy4  ,considering1 then1 that the  
majority of people are entirely ignorant
 both of the chemical constitution of   
the body1 and the physiological         
relationship between the body and food1 
it is not surprising to observe that in 
respect to this question of caring for  
the body1 making it grow and work and   
think1 many come to grief1 having       
breakdowns which are called by various  
big-sounding names4 ,indeed1 to the     
student of dietetics1 the surprise is   
that the body is so well able to        
withstand the abuse it receives4  ,it   
has already been explained in the       
previous essay how essential it is if we

 live in an artificial environment and  
depart from primitive habits1 thereby   
losing natural instincts such as guide  
the wild animals1 that we should study  
diet4 ,no more need be said on this     
point4 ,it may not be necessary that we 
should have some general knowledge of   
fundamental principles1 and learn how to
 apply them with reasonable precision4  
,the chemical constitution of the human 
body is made up of a large variety of   
elements and compounds4 ,from fifteen to
 twenty elements are found in it1 chief 
among which are oxygen1 hydrogen1       
carbon1 nitrogen1 calcium1 phosphorus1  
sodium1 and sulphur4 ,the most important
 compounds are protein1 hydrocarbons1   
carbohydrates1 organic mineral matter1  
and water4 ,the food which nourishes the
 body is composed of the same elements  
and compounds4  ,food serves two        
purposes1--it builds and repairs the    
body tissues1 and it generates vital    
heat and energy1 burning food as fuel4  
,protein and mineral matter serve the   

first purpose1 and hydrocarbons 7fats7  
and carbohydrates 7sugars and starches7 
the second1 although1 if too much       
protein be assimilated it will be burnt 
as fuel1 7but it is bad fuel as will be 
mentioned later71 and if too much fat is
 consumed it will be stored away in the 
body as reserve supply4 ,most food      
contains some protein1 fat1             
carbohydrates1 mineral matter1 and      
water1 but the proportion varies very   
considerably in different foods4  ,water
 is the most abundant compound in the   
body1 forming on an average1 over sixty 
per cent4 of the body by weight4 ,it    
cannot be burnt1 but is a component part
 of all the tissues and is therefore an 
exceedingly1 important food4 ,mineral   
matter forms approximately five or six  
per cent4 of the body by weight4        
,phosphate of lime 7calcium phosphate71 
builds bone2 and many compounds of      
potassium1 sodium1 magnesium and iron   
are present in the body and are         
necessary nutrients4 ,under the term    

protein are included the principal      
nitrogenous compounds which make bone1  
muscle and other material4 ,it forms    
about #ae per cent4 of the body by      
weight1 and1 as mentioned above1 is     
burnt as fuel for generating heat and   
energy4 ,carbohydrates form but a small 
proportion of the body-tissue1 less than
 one per cent4 ,starches1 sugars1 and   
the fibre of plants1 or cellulose1 are  
included under this term4 ,they serve   
the same purpose as fat4  ,all          
dietitians are agreed that protein is   
the essential combined in food4         
,deprivation of it quickly produces a   
starved physical condition4 ,the actual 
quantity required cannot be determined  
with perfect accuracy1 although         
estimates can be made approximately     
correct4 ,the importance of the other   
nutrient compounds is but secondary4    
,but the system must have all the       
nutrient compounds in correct           
proportions if it is to be maintained in
 perfect health4 ,these proportions     

differ slightly according to the        
individual's physical constitution1     
temperament and occupation4  ,food      
replenishes waste caused by the         
continual wear and tear incidental to   
daily life3 the wear and tear of the    
muscles in all physical exertion1 of the
 brain in thinking1 of the internal     
organs in the digestion of food1 in all 
the intricate processes of metabolism1  
in the excretion of waste matter1 and   
the secretion of vital fluids1 etc4 ,the
 ideal diet is one which replenishes    
waste with the smallest amount of       
suitable material1 so that the system is
 kept in its normal condition of health 
at a minimum of expense of energy4 ,the 
value1 therefore1 of some general       
knowledge of the chemical constituents  
of food is obvious4 ,the diet must be   
properly balanced1 that is1 the food    
eaten must provide the nutrients the    
body requires1 and not contain an excess
 of one element or a deficiency of      
another4 ,it is impossible to substitute

 protein for fat1 or vice versa1 and get
 the same physiological result1 although
 the human organism is wonderfully      
tolerant of abuse1 and remarkably       
ingenious in its ability to adapt itself
 to abnormal conditions4  ,it has been  
argued that it is essentially necessary 
for a well-balanced dietary that the    
variety of food be large1 or if the     
variety is to be for any reason         
restricted1 it must be chosen with great
 discretion4 ,dietetic authorities are  
not agreed as to whether the variety    
should be large or small1 but there is a
 concensus of opinion that1 be it large 
or small1 it should be selected with a  
view to supplying the proper nutrients  
in proper proportions4 ,the arguments1  
so far as the writer understands them1  
for and against a large variety of      
foods1 are as follows3--  ,if the       
variety be large there is a temptation  
to over-feed4 ,appetite does not need to
 be goaded by tasty dishes2 it does not 
need to be goaded at all4 ,we should eat

 when hungry and until replenished2 but 
to eat when not hungry in order to      
gratify a merely sensual appetite1 to   
have dishes so spiced and concocted as  
to stimulate a jaded appetite by novelty
 of taste1 is harmful to an extent but  
seldom realised4 ,hence the             
advisability1 at least in the case of   
persons who have not attained           
self-mastery over sensual desire1 of    
having little variety1 for then1 when   
the system is replenished1 over-feeding 
is less likely to occur4  ,in this      
connection it should be remembered that 
in some parts of the world the poor1    
although possessing great strength and  
excellent health1 live upon1 and        
apparently relish1 a dietary limited    
mostly to black bread and garlics1 while
 among ourselves an ordinary person eats
 as many as fifty different foods in one
 day4#c  ,on the other hand1 a too      
monotonous dietary1 especially where    
people are accustomed to a large variety
 of mixed foods1 fails to give the      

gustatory pleasure necessary for a      
healthy secretion of the digestive      
juices1 and so may quite possibly result
 in indigestion4 ,it is a matter of     
common observation that we are better   
able to digest food which we enjoy than 
that which we dislike1 and as we live   
not upon what we eat1 but upon what we  
digest1 the importance of enjoying the  
food eaten is obvious4  ,also as few    
people know anything about the nutritive
 value of foods1 they stand a better    
chance1 if they eat a large variety1 of 
procuring the required quantity of      
different nutrients than when restricted
 to a very limited dietary1 because1 if 
the dietary be very limited they might  
by accident choose as their mainstay    
some food that was badly balanced in the
 different nutrients1 perhaps wholly    
lacking in protein4 ,it is lamentable   
that there is such ignorance on such an 
all-important subject4 ,however1 we have
 to consider things as they are and not 
as they ought to be4  ,perhaps the best 

way is to have different food at        
different meals1 without indulging in   
many varieties at one meal4 ,thus taste 
can be satisfied1 while the temptation  
to eat merely for the sake of eating is 
less likely to arise4  ,it might be     
mentioned1 in passing1 that in the      
opinion of the best modern authorities  
the average person eats far more than he
 needs1 and that this excess inevitably 
results in pathological conditions4     
,voit's estimate of what food the       
average person requires daily was based 
upon observation of what people do eat1 
not upon what they should eat4          
,obviously such an estimate is          
valueless4 ,as well argue that an ounce 
of tobacco daily is what an ordinary    
person should smoke because it is the   
amount which the average smoker         
consumes4  ,a vegetarian needs only to  
consider the amount of protein          
necessary1 and obtained from the food   
eaten4 ,the other nutrients will be     
supplied in proportions correct enough  

to satisfy the body requirements under  
normal conditions of health4 ,the only  
thing to take note of is that more fat  
and carbohydrates are needed in cold    
weather than hot1 the body requiring    
more fuel for warmth4 ,but even this is 
not essential3 the essential thing is to
 have the required amount of protein4   
,in passing1 it is interesting to       
observe the following3 the fact that in 
a mixed fruitarian diet the proportion  
of the nutrient compounds is such as to 
satisfy natural requirements is another 
proof of the suitability of the         
vegetable regimen to the human organism4
 ,it is a provision of ,nature that     
those foods man's digestive organs are  
constructed to assimilate with facility1
 and man's organs of taste1 smell1 and  
perception best prefer1 are those foods 
containing chemical compounds in        
proportions best suited to nourish his  
body4  ,one of the many reasons why     
flesh-eating is deleterious is that     
flesh is an ill-balanced food1          

containing1 as it does1 considerable    
protein and fat1 but no carbohydrates or
 neutralising salts whatever4 ,as the   
body requires three to four times more  
carbohydrates than protein1 and protein 
cannot be properly assimilated without  
organic minerals1 it is seen that with  
the customary 'bread1 meat and boiled   
potatoes' diet1 this proportion is not  
obtained4 ,prof4 ,chittenden holds the  
opinion that the majority of people     
partake greatly in excess of food rich  
in protein4  ,no hard and fast rule can 
be laid down to different persons       
require different foods and foods and   
amounts at different times under        
different                               
----------------------------------------
-------------------------------         
,transcriber's note3 ,it is regretted   
that a line has been missed by the      
typesetter4                             
----------------------------------------
-------------------------------         
regulate the amount1 or proper          

proportions1 of food material for a     
well-balanced dietary1 as amounts1 and  
the same person requires different      
ferent conditions4 ,professor ,w4 ,o4   
,atwater1 an ,american1 makes the       
following statement3 ',as the habits and
 conditions of individuals differ1 so1  
too1 their needs for nourishment differ1
 and their food should be adapted to    
their particular requirements4 ,it has  
been estimated that an average man at   
moderately active labor1 like a         
carpenter1 or mason1 should have 7daily7
 about #aae grams 7#agej grains7 or     
#j4be pound of available protein1 and   
sufficient fuel ingredients in addition 
to make the fuel value of the whole diet
 #c1djj calories2 while a man at        
sedentary employment would be well      
nourished with #ib grams 7#adjj grains7 
or #j4bj pound of available protein1 and
 enough fat and carbohydrates in        
addition to yield #b1gjj calories of    
energy4 ,the demands are1 however1      
variable1 increasing and decreasing with

 increase and decrease of muscular work1
 or as other needs of the person change4
 ,each person1 too1 should learn by     
experience what kinds of food yield him 
nourishment with the least discomfort1  
and should avoid those which do not     
agree with him4'  ,it has been stated   
that unless the body is supplied with   
protein1 hunger will be felt1 no matter 
if the stomach be over-loaded with      
non-nitrogenous food4 ,if a hungry man  
ate heartily of only such foods as fresh
 fruit and green vegetables he might    
soon experience a feeling of fulness1   
but his hunger would not be appeased4   
,nature asks for protein1 and hunger    
will continue so long as this want      
remains unsatisfied4 ,similarly as food 
is the first necessity of life1 so is   
protein the first necessity in food4 ,if
 a person were deprived of protein      
starvation must inevitably ensue4  ,were
 we 7by 'we' is meant the generality of 
people in this country71 to weigh out   
our food supply1 for1 say a week1 we    

should soon realise what a large        
reduction from the usual quantity of    
food consumed would have to be made1 and
 instead of eating1 as is customary1    
without an appetite1 hunger might       
perhaps once a day make itself felt4    
,there is little doubt but that the     
health of most people would be vastly   
improved if food were only eaten when   
genuine hunger was felt1 and the dietary
 chosen were well balanced1 i4e41 the   
proportions of protein1 fat1            
carbohydrates and salts being about #c1 
#b1 #i1 #b-c4 ,as aforesaid1 the mixed  
vegetarian dietary is1 in general1      
well-balanced4  ,while speaking about   
too much food1 it may be pointed out    
that the function of appetite is to     
inform us that the body is in need of   
nutriment4 ,the appetite was intended by
 ,nature for this purpose1 yet how few  
people wait upon appetite6 ,the         
generality of people eat by time1       
custom1 habit1 and sensual desire2 not  
by appetite at all4 ,if we eat when not 

hungry1 and drink when not thirsty1 we  
are doing the body no good but positive 
harm4 ,the organs of digestion are given
 work that is unnecessary1 thus         
detracting from the vital force of the  
body1 for there is only a limited amount
 of potential energy1 and if some of    
this is spent unnecessarily in working  
the internal organs1 it follows that    
there is less energy for working the    
muscles or the brain4 ,so that an       
individual who habitually overfeeds     
becomes1 after a time1 easily tired1    
physically lazy1 weak1 perhaps if       
temperamentally predisposed1 nervous and
 hypochondriacal4 ,moreover1 over-eating
 not only adds to the general wear and  
tear1 thus probably shortening life1 but
 may even result in positive disease1 as
 well as many minor complaints such as  
constipation1 dyspepsia1 flatulency1    
obesity1 skin troubles1 rheumatism1     
lethargy1 etc4  ,just as there is danger
 in eating too much1 so there is much   
harm done by drinking too much4 ,the    

evil of stimulating drinks will be      
spoken of later2 at present reference is
 made only to water and harmless        
concoctions such as lime-juice1         
unfermented wines1 etc4 ,to drink when  
thirsty is right and natural2 it shows  
that the blood is concentrated and is in
 want of fluid4 ,but to drink merely for
 the pleasure of drinking1 or to carry  
out some insane theory like that of     
'washing out' the system is positively  
dangerous4 ,the human body is not a     
dirty barrel needing swilling out with a
 hose-pipe4 ,it is a most delicate piece
 of mechanism1 so delicate that the     
abuse of any of its parts tends to throw
 the entire system out of order4 ,it is 
the function of the blood to remove all 
the waste products from the tissues and 
to supply the fresh material to take the
 place of that which has been removed4  
,swilling the system out with liquid    
does not in any way accelerate or aid   
the process1 but1 on the contrary1      
retards and impedes it4 ,it dilutes the 

blood1 thus creating an abnormal        
condition in the circulatory system1 and
 may raise the pressure of blood and    
dilate the heart4 ,also it dilutes the  
secretions which will therefore 'act    
slowly and inefficiently1 and more or   
less fermentation and putrefaction will 
meanwhile be going on in the food       
masses1 resulting in the formation of   
gases1 acids1 and decomposition         
products4'  ,eating and drinking too    
much are largely the outcome of         
sensuality4 ,to see a man eat sensually 
is to know how great a sensualist he is4
 ,sensualism is a vice which manifests  
itself in many forms4 ,poverty has its  
blessings4 ,it compels abstinence from  
rich and expensive foods and provides no
 means for surfeit4 ,epicurus was not a 
glutton4 ,socrates lived on bread and   
water1 as did ,sir ,isaac ,newton4      
,mental culture is not fostered by      
gluttony1 but gluttony is indulged in at
 the expense of mental culture4 ,the    
majority of the world's greatest men    

have led comparatively simple lives1 and
 have regarded the body as a temple to  
be kept pure and holy4  ,we have now to 
consider 7a7 what to eat1 7b7 when to   
eat1 7c7 how to eat4 ,first1 then1 we   
will consider the nutritive properties  
of the common food-stuffs4  ,,footnotes3
  ,footnote #c3 ,this is not an         
exaggeration4 ',genoa ,cake1' for       
instance1 contains ten varieties of     
food3 butter1 sugar1 eggs1 flour1 milk1 
sultanas1 orange and lemon peel1        
almonds1 and baking powder4     ,,ii    
,,what ,,to ,,eat   ,among the foods    
rich in protein are the legumes1 the    
cereals1 and nuts4 ,those low in protein
 are fresh fruits1 green vegetables1 and
 roots4 ,fat is chiefly found in nuts1  
olives1 and certain pulses1 particularly
 the peanut2 and carbohydrates in       
cereals1 pulses1 and many roots4 ,fruit 
and green vegetables consist mostly of  
water and organic mineral compounds1 and
 in the case of the most juicy varieties
 may be regarded more as drink than     

food4 ,we have1 then1 six distinct      
classes of food--the pulses1 cereals1   
nuts1 fruits1 green vegetables1 and     
roots4 ,let us briefly consider the     
nutritive value of each4  ,pulse foods  
usually form an important item in a     
vegetarian dietary4 ,they are very rich 
in their nutritive properties1 and even 
before matured are equal or superior in 
value to any other green vegetable4     
',the ripened seed shows by analysis a  
very remarkable contrast to most of the 
matured foods1 as the potato and other  
tubers1 and even to the best cereals1 as
 wheat4 ,this superiority lies in the   
large amount of nitrogen in the form of 
protein that they contain4' ,peas1      
beans1 and lentils should be eaten very 
moderately1 being highly concentrated   
foods4 ,the removal of the skins from   
peas and beans1 also of the germs of    
beans1 by parboiling1 is recommended1 as
 they are then more easily digested and 
less liable to 'disagree4' ,these foods1
 it is interesting to know are used     

extensively by the vegetarian nations4  
,the ,mongol procures his supply of     
protein chiefly from the ,soya bean from
 which he makes different preparations  
of bean cheese and sauce4 ,it is said   
that the poorer classes of ,spaniards   
and the ,bedouins rely on a porridge of 
lentils for their mainstay4 ,in ,india  
and ,china where rice is the staple     
food1 beans are eaten to provide the    
necessary nitrogenous matter1 as rice   
alone is considered deficient in        
protein4  ,with regard to the pulse     
foods1 ,dr4 ,haig1 in his works on uric 
acid1 states that1 containing as they do
 considerable xanthin1 an exceedingly   
harmful poison1 they are not to be      
commended as healthful articles of diet4
 ,he states that he has found the pulses
 to contain even more xanthin than many 
kinds of flesh-meat1 and as it is this  
poison in flesh that causes him to so   
strongly condemn the eating of meat1 he 
naturally condemns the eating of any    
foods in which this poison exists in any

 considerable quantity4 ,he writes3 ',so
 far as ,i know the vegetarians of this 
country are decidedly superior in       
endurance to those feeding on animal    
tissues1 who might otherwise be expected
 to equal them2 but these vegetarians   
would be still better if they not only  
ruled out animal flesh1 but also eggs1  
the pulses 7peas1 beans1 lentils and    
peanuts71 eschew nuts1 asparagus1 and   
mushrooms1 as well as tea1 coffee and   
cocoa1 all of which contain a large     
amount of uric acid1 or substances      
physiologically equivalent to it4'  ,dr4
 ,haig attributes many diseases and     
complaints to the presence of uric acid 
in the blood and its deposits in the    
tissues3 ',uric acid diseases fall      
chiefly in two groups3 7a7 ,the         
arthritic group1 comprising gout1       
rheumatism1 and similar affections of   
many fibrous tissues throughout the     
body2 7b7 the circulation group         
including headache1 epilepsy1 mental    
depression1 anaemia1 ,bright's disease1 

etc4' ,speaking with regard to          
rheumatism met with among the vegetarian
 natives of ,india1 ,dr4 ,haig writes3  
',i believe it will appear1 on          
investigation1 that in those parts of   
,india where rice and fresh vegetables  
form the staple foods1 not only         
rheumatism1 but uric acid diseases      
generally are little known1 whereas in  
those parts where pulses are largely    
consumed1 they are common--almost       
universal4'  ,the cereals constitute the
 mainstay of vegetarians all the world  
over1 and although not superior to nuts1
 must be considered an exceedingly      
valuable1 and1 in some cases1 essential 
food material4 ,they differ considerably
 in their nutritive properties1 so it is
 necessary to examine the worth of each 
separately4  ,wheat1 though not         
universally the most extensively used of
 the cereals1 is the most popular and   
best known cereal in this country4 ,it  
has been cultivated for ages and has    
been used by nearly all peoples4 ,it is 

customary to grind the berries into a   
fine meal which is mixed with water and 
baked4 ,there are various opinions about
 the comparative value of white and     
whole-wheat flour4 ,there is no doubt   
but that the whole-wheat flour          
containing1 as it does1 more woody fibre
 than the white1 has a tendency to      
increase the peristaltic action of the  
intestines1 and thus is valuable for    
persons troubled with constipation4#d   
,from a large number of analyses it has 
been determined that entire wheat flour 
contains about #b4d per cent4 more      
protein than white flour 7all grades71  
yet experiments have demonstrated that  
the available protein is less in entire 
wheat-flour than in white flour4#e ,this
 is probably due to the fact that the   
protein which is enclosed in the bran   
cannot be easily assimilated1 as the    
digestive organs are unable to break up 
the outer walls of woody fibre and      
extract the nitrogenous matter they     
contain4 ,on the other hand whole-wheat 

flour contains considerably more        
valuable and available mineral matter   
than does white flour4 ,the two outer   
layers contain compounds of phosphorus1 
lime1 iron1 and soda4 ,analyses by      
,atwater show entire-wheat flour to     
contain twice as much mineral matter as 
white flour4 ,it is affirmed by         
,broadbent and others1 that this mineral
 matter is exceedingly valuable both as 
a nutrient1 and because of its          
neutralising effect upon proteid wastes1
 and that it is because of this that    
flour made from the entire-wheat berry  
has very superior food value to that    
made from the berry minus the outer     
cuticles4 ,many dietetists look upon    
whole-wheat bread as one of the most    
salutary of all foods and strongly      
advise its use in place of white bread4 
,a well-known doctor states that he has 
known it a cure for many diseases1 and  
thinks that many nervous complaints due 
to 'saline starvation' can be cured by  
substituting whole-meal for white bread4

  ,but in opposition to these views ,dr4
 ,haig thinks that as the outer brown   
husk of all cereals contains some       
xanthin1 it should on this account be   
removed4 ,he therefore recommends white 
flour1 7not superfine1 but cheap-grade71
 in place of the entire-wheat4 ,others1 
however1 are of the opinion that the    
amount of xanthin present in the bran is
 so small as not to be considered1      
especially when1 by the removal of the  
xanthin1 valuable mineral matter is also
 removed4  ,of course1 it is difficult  
for a layman to form an opinion when    
experts differ4 ,perhaps the best thing 
to do is to use whole-wheat bread if    
there is any tendency to constipation4  
,if not1 then choose that which is the  
more palatable1 or change from one to   
the other as inclination dictates4 ,this
 adds to variety1 and as digestion is   
better when the food is better relished1
 no doubt1 in this case1 that which     
pleases the taste best is the best to   
eat4 ,at least1 we can hold this view   

tentatively for the present4  ,wheat    
flour 7entire71 ranks the highest of all
 the cereals in protein1 excepting      
oatmeal1 averaging #ac per cent4 ,in fat
 it exceeds rice and rye1 is equal with 
barley and maize1 but considerably below
 oatmeal3 averaging about #a4i per cent4
 ,in carbohydrates it averages about    
seventy-two per cent41 all the cereals  
being very much alike in quantity of    
these nutrients4 ,it is a well-balanced 
food1 as indeed1 all cereals are1 and is
 palatable prepared in a variety of     
ways1 although1 made into unleavened1   
unsalted bread1 the sweet1 nutty flavour
 of the berry itself is best preserved4 
,oatmeal is not extensively used1       
comparatively speaking1 although it has 
an excellent reputation4 ,it is         
decidedly the richest cereal in protein 
and fat1 especially fat1 and this is    
probably why people living in cold      
climates find it such a sustaining food4
 ,in protein it averages #af4a per      
cent43 in fat #g4b per cent4 ,it is very

 commonly used as porridge4 ,when well  
cooked1 that is to say1 for several     
hours1 this is a good way to prepare it1
 but a better is to eat it dry in the   
form of unsweetened oatcakes1 scones1   
etc41 these being more easily digested  
because necessitating thorough          
mastication4 ,the above remarks         
regarding the removal of the bran from  
wheat-flour are precisely as applicable 
to oatmeal1 as well as rye1 so no more  
need be said on that point4  ,rye flour 
is not unlike wheat1 and is used more   
extensively than wheat in many parts of 
,europe4 ,it has #b per cent4 less      
protein than wheat and its gluten is    
darker in colour and less elastic and so
 does not make as light a loaf2 but this
 does not detract from its nutritive    
value at all4 ,being more easily        
cultivated than wheat1 especially in    
cold countries1 it is cheaper and       
therefore more of a poor man's food4    
,indian corn1 or maize1 or ,turkish     
wheat1 is one of the finest of cereals4 

,it is used extensively in ,america1    
,north and ,south1 in parts of the      
,orient1 in ,italy1 the ,balkans1       
,servia1 and elsewhere4 ,it is used as a
 green vegetable and when fully matured 
is ground into meal and made into bread1
 porridge1 biscuits1 ,johnny-cake1 etc41
 etc4 ,corn compared to wheat is rich in
 fat1 but in protein wheat is the richer
 by about #c per cent4 ,sugar corn1     
cooked and canned1 is sold in ,england  
by food-reform dealers4 ,it is perhaps  
the most tasty of all the cereals4      
,rice is the staple of the ,orientals4  
,the practice of removing the dark inner
 skin in order to give the uncooked     
grain a white and polished appearance1  
is not only an expensive operation1 but 
a very foolish one1 for it detracts     
largely from the nutritive value of the 
food1 as considerable protein and other 
valuable matter is removed along with   
the bran4 ,we are told that the ,burmese
 and ,japanese and other nations who use
 rice as their principal food-stuff1 use

 the entire grain4 ,as compared to      
undressed rice1 the ordinary1 or        
polished rice is deficient #c per cent4 
of protein2 #f per cent4 of fat2 #e per 
cent4 of mineral matter4 ',once milled' 
rice can be procured in this country1   
but has to be specially asked for4 ,rice
 is not nearly so nitrogenous as wheat1 
but is equal to it in fuel value1 this  
being due to the large amount of starch 
it contains4 ,it is an excellent food1  
being easily digested and easily        
prepared4  ,millet1 buckwheat1 wild     
rice1 sesame1 and ,kaffir corn1 are     
cereals little known in this country1   
although where they are raised they are 
largely used by the natives4 ,however1  
we need not trouble to consider their   
food value as they are not easily       
procurable either in ,europe or         
,america4  ,nuts are perhaps the best of
 all foods4 ,there is no doubt but that 
man in his original wild state lived on 
nuts and berries and perhaps roots4     
,nuts are rich in protein and fat4 ,they

 are a concentrated food1 very          
palatable1 gently laxative1 require no  
preparation but shelling1 keep well1 are
 easily portable1 and are1 in every     
sense1 an ideal food4 ,they have a name 
for being indigestible1 but this may be 
due to errors in eating1 not to the     
nuts4 ,if we eat nuts1 as is often done1
 after having loaded the stomach with a 
large dinner1 the work of digesting them
 is rendered very difficult1 for the    
digestive apparatus tires itself        
disposing of the meal just previously   
eaten4 ,most things are indigestible    
eaten under such conditions4 ,nuts      
should be looked upon as the essential  
part of the meal and should be eaten    
first2 bread1 salad stuffs and fruit    
help to supply bulk and can follow as   
dessert if desired4 ,another cause of   
nuts not being easily digested is       
insufficient mastication4 ,they are     
hard1 solid food1 and should be         
thoroughly chewed and insalivated before
 being swallowed4 ,if the teeth are not 

good1 nuts may be grated in an ordinary 
nut-mill1 and then1 if eaten slowly and 
sparingly1 will generally be found to   
digest4 ,of course with a weak digestion
 nuts may have to be avoided1 or used in
 very small quantities until the        
digestion is strengthened2 but with a   
normal1 healthy person1 nuts are a      
perfect food and can be eaten all the   
year round4 ,perhaps it is best not to  
eat a large quantity at once1 but to    
spread the day's supply over four or    
five light meals4 ,with some1 however1  
two meals a day seems to work well4     
,pine kernels are very suitable for     
those who have any difficulty in        
masticating or digesting the harder     
nuts1 such as the brazil1 filbert1 etc4 
,they are quite soft and can easily be  
ground into a soft paste with a pestil  
and mortar1 making delicious butter4    
,they vary considerably in nitrogenous  
matter1 averaging about #be per cent4   
and are very rich in fat1 averaging     
about #ej per cent4 ,chestnuts are used 

largely by the peasants of ,italy4 ,they
 are best cooked until quite soft when  
they are easily digested4 ,chestnut meal
 is obtainable1 and when combined with  
wheatmeal is useful for making biscuits 
and breadstuffs4 ,protein in chestnuts  
averages #aj per cent4 ,walnuts1        
,hazelnuts1 ,filberts1 ,brazils1        
,pecans1 ,hickory nuts1 ,beechnuts1     
,butternuts1 ,pistachio nuts and        
,almonds average #af per cent4 protein2 
#eb per cent4 fat2 #bj per cent4        
carbohydrates2 #b per cent4 mineral     
salts4 ,as each possesses a distinct    
flavour1 one can live on nuts alone and 
still enjoy the pleasure of variety4 ,a 
man weighing #adj lbs4 would1 at        
moderately active labour1 require1 to   
live on almonds alone--#aa ozs4 per day4
 #aj ozs4 of nuts per day together with 
some fresh fruit or green salad in      
summer1 and in winter1 some roots1 as   
potato1 carrot1 or beetroot1 would      
furnish an ideal diet for one whose     
taste was simple enough to relish it4   

,fruits are best left alone in winter4  
,they are generally acid1 and the system
 is better without very acid foods in   
the cold weather4 ,but fruits are       
health-giving foods in warm and hot     
weather1 and living under natural1      
primitive conditions1 this is the only  
time of the year we should have them1   
for ,nature only provides fruit during  
the months of summer4 ,the fraction of  
protein fruit contains1 #a per cent4 or 
less1 is too small to be of any account4
 ,the nutritive value of fruits consists
 in their mineral salts1 grape-sugar and
 water4  ,much the same applies to green
 vegetables4 ,in cooking vegetables care
 should be taken that the water they are
 cooked in is not thrown away as it     
contains nearly all the nutrient        
properties of the vegetable2 that is to 
say1 the various salts in the vegetable 
become dissolved in the water they are  
boiled in4 ,this water can be used for  
soup if desired1 or evaporated1 and with
 flour added to thicken1 served as sauce

 to the vegetable4 ,potatoes are a      
salutary food1 especially in winter4    
,they contain alkalies which help to    
lessen the accumulation of uric acid4   
,they should be cooked with skins on3   
#af grains per lb4 more of valuable     
potash salts are thus obtained than when
 peeled and boiled in the ordinary way4 
,the ideal method1 however1 of taking   
most vegetables is in the form of       
uncooked salads1 for in these the       
health-giving1 vitalising elements      
remain unaltered4  ,if man is to be     
regarded1 as many scientists regard him1
 as a frugivore1 constitutionally       
adapted and suited to a nut-fruit diet1 
then to regain our lost original taste  
and acquire a liking for such simple    
foods should be our aim4 ,it may be     
difficult1 if not impossible1 to make a 
sudden change after having lived for    
many years upon the complex concoctions 
of the chef's art1 for the system       
resents sudden changes1 but with proper 
care1 changing discreetly1 one can      

generally attain a desired end1         
especially when it involves the         
replacing of a bad habit by a good one4 
,in the recipes that follow no mention  
is made of condiments1 i4e41 pepper1    
salt1 mustard1 spice1 et hoc genus omni4
 ,condiments are not foods in any sense 
whatever1 and the effect upon the system
 of 'seasoning' foods with these        
artificial aids to appetite1 is always  
deleterious1 none the less because it   
may at the time be imperceptible1 and   
may eventually result in disease4 ,dr4  
,kellogg writes3 ',by contact1 they     
irritate the mucous membrane1 causing   
congestion and diminished secretion of  
gastric juice when taken in any but     
quite small quantities4 ,when taken in  
quantities so small as to occasion no   
considerable irritation of the mucous   
membrane1 condiments may still work     
injury by their stimulating effects1    
when long continued4444 ,experimental   
evidence shows that human beings1 as    
well as animals of all classes1 live and

 thrive as well without salt as with it1
 other conditions being equally         
favorable4 ,this statement is made with 
a full knowledge of counter arguments   
and experiments1 but with abundant      
testimony to support the position       
taken4444 ,all condiments hinder natural
 digestion4'  ,condiments1 together with
 such things as pickles1 vinegar1       
alcohol1 tea1 coffee1 cocoa1 tobacco1   
opium1 are all injurious1 and           
undoubtedly are the cause of an almost  
innumerable number of minor1 and1 in    
some cases1 serious1 complaints4        
,theine1 caffeine1 and theobromine1 all 
stimulant drugs1 are present in tea1    
coffee1 and cocoa1 respectively4 ,tea   
also contains tannin1 a substance which 
is said to seriously impair digestion4  
,alcohol1 tea1 coffee1 etc41 are        
stimulants4 ,stimulants do not produce  
force and should never be mistaken for  
food4 ,they are undoubtedly injurious1  
as they are the cause1 among other      
evils1 of loss of force4 ,they cause an 

abnormal metabolism which ultimately    
weakens and exhausts the whole system4  
,while these internal activities are    
taking place1 artificial feelings of    
well-being1 or1 at least1 agreeable     
sensations1 are produced1 which are     
unfortunately mistaken for signs of     
benefit4 ,speaking of alcohol ,dr4 ,haig
 writes3 ',it introduces no albumen or  
force1 it merely affects circulation1   
nutrition1 and the metabolism of the    
albumens already in the body1 and this  
call on the resources of the body is    
invariably followed by a corresponding  
depression or economy in the future4444 
,it has been truly said that the man who
 relies upon stimulants for strength is 
lost1 for he is drawing upon a reserve  
fund1 which is not completely replaced1 
and physiological bankruptcy must       
inevitably ensue4 ,this is what the     
stimulants such as tea1 coffee1 alcohol1
 tobacco1 opium and cocaine do for those
 who trust in them4'  ,he who desires to
 enjoy life desires to possess good     

physical health1 for a healthy body is  
almost essential to a happy life2 and he
 who desires to live healthily does not 
abuse his body with poisonous drugs4 ,it
 may require courage to reform1 but he  
who reforms in this direction has the   
satisfaction of knowing that his good   
health will probably some day excite the
 envy of his critics4  ,the chemical    
composition of all the common food      
materials can be seen from tables of    
analyses4 ,it would be to the advantage 
of everyone to spend a little time      
examining these tables4 ,it is not a    
difficult matter1 and the trouble to    
calculate the quantity of protein in a  
given quantity of food1 when once the   
modus operandi is understood1 is        
trifling4 ,as it has not unwisely been  
suggested1 if people would give1 say1   
one-hundredth the time and attention to 
studying the needs of the body and how  
to satisfy them as they give to dress   
and amusement1 there is little doubt    
that there would be more happiness in   

the world4  ,the amount of protein in   
any particular prepared food is arrived 
at in the following manner3 ,in the     
first place those ingredients containing
 a noticeable amount of protein are     
carefully weighed4 ,food tables are then
 consulted to discover the protein      
percentage4 ,suppose1 for instance1 the 
only ingredient having a noticeable     
quantity of protein is rice1 and #a lb4 
is used4 ,the table is consulted and    
shows rice to contain eight per cent4   
protein4 ,in #a lb4 avoirdupois there   
are #g1jjj grains2 eight per cent4 of   
#g1jjj is #gj4jj x #h  #efj grains4     
,therefore1 in the dish prepared there  
are #efj grains of protein4 ,it is as   
well after cooking to weight the entree 
or pudding and divide the number of     
ounces it weighs into #efj1 thus        
obtaining the number of grains per      
ounce4 ,weighing out food at meals is   
only necessary at first1 say for the    
first week or so4 ,having decided about 
how many grains of protein to have      

daily1 and knowing how many grains per  
ounce the food contains1 the eye will   
soon get trained to estimate the        
quantity needed4 ,it is not necessary to
 be exact2 a rough approximation is all 
that is needed1 so as to be sure that   
the system is getting somewhere near the
 required amount of nutriment1 and not  
suffering from either a large excess or 
deficiency of protein4  ,,footnotes3    
,footnote #d3 ,entire-wheat flour       
averages 4#i per cent4 fibre2 high-grade
 white flour1 4#b per cent4 fibre4      
,footnote #e3 ,see ,united ,states      
,dept4 of ,agriculture1 ,farmer's       
,bulletin1 ,no4 #bdi1 page #ai1         
obtainable from ,g4 ,p4 ,o41            
,washington1 ,d4 ,c4     ,,iii  ,,when  
,,to ,,eat   ,the question of when to   
eat is of some importance4 ,the         
,orientals eat fewer meals than we do1  
and in their abstemiousness they set us 
an example we should do well to follow4 
,sufficient has already been said to    
show that it is a mistake to imagine a  

great deal of food gives great strength4
 ,when we eat frequently1 and especially
 when we 'live well1' that is1 are      
accustomed to a large variety of food1  
we are tempted to eat far more than is  
good for us4 ,little and often may work 
satisfactorily so long as it does not   
develop into much and often1 which1     
needless to say1 it is very likely to   
do4 ,most people on this account would  
probably be much better in their health 
if they ate but twice daily1 at noon1   
and five or six hours before going to   
bed4 ,then there is less chance of      
over-feeding4 ,if1 however1 we          
experimentally determine the quantity of
 food that our particular system        
requires in order to be maintained in   
good health1 and can trust our          
self-command in controlling the         
indulgence of sense1 probably the best  
method is to eat anyway three times     
daily1 and four1 five1 or even six      
times1 or doing away with set meals     
altogether1 would be a procedure which1 

judging from analogy of the anthropoids1
 ought to be a better method than eating
 a whole day's supply at once1 or at two
 or three meals4  ,it is not wise to sit
 down to a meal when the body is        
thoroughly fatigued4 ,a glass of hot or 
cold water will be found reviving1 and  
then1 after a short rest1 the system    
will be far better able to assimilate   
food4 ,when the body is 'tired out1' it 
stands to reason it cannot perform      
digestion as easily and as well as when 
in fit condition4  ,also it is unwise to
 eat immediately before undertaking     
vigorous muscular work4 ,strenuous      
exercise after meals is often the cause 
of digestive disorders4 ,starting on    
exercise after a hearty meal may suspend
 the gastric digestion1 and so prevent  
the assimilation of protein as to       
produce a sensation of exhaustion4 ,if1 
however1 rest is taken1 the digestive   
organs proceed with their work1 and     
after a short time recuperation follows1
 and the exercise can be continued4 ,it 

is unwise to allow such a suspension of 
digestion because of the danger of      
setting up fermentation1 or             
putrefaction1 in the food mass awaiting 
digestion1 for this may result in       
various disorders4  ,for the same reason
 it is a bad plan to eat late at night4 
,it is unwise to take a meal just before
 going to bed1 for the digestive organs 
cannot do their work properly1 if at    
all1 while the body is asleep1 and the  
food not being digested is liable to    
ferment and result in dyspepsia4 ,the   
'sinking feeling' sometimes complained  
of if a meal is not eaten late at night 
and described as a kind of hunger is    
probably due to an abnormal secretion of
 acid in the stomach4 ,a glass of hot   
water will often relieve this           
discomfort4 ,this feeling is seldom     
experienced by vegetarians of long      
standing4 ,the natives of ,india1 it is 
said1 do not experience it at all1 which
 fact leads us to surmise the cause to  
be in some way connected with           

flesh-eating4 ,farinaceous foods1       
however1 prepared as soup1 porridge1    
gruel1 pultaceous puddings1 etc41 when  
eaten1 as is customary1 without proper  
insalivation1 are liable to be          
improperly digested and to ferment1     
giving rise to the sensation described  
as a 'sinking feeling' and erroneously  
thought to be hunger4  ,it is an        
excellent rule that prescribes fasting  
when without hunger4 ,when there is no  
appetite do not eat4 ,it is an example  
of conventional stupidity that we eat   
because it is 'meal time1' even though  
there be not the slightest feeling of   
genuine hunger4 ,leaving out of         
consideration the necessitous poor and  
those who for their living engage       
themselves in hard physical toil1 it is 
safe to say that hardly one person in a 
thousand has ever felt real hunger4 ,yet
 no one was ever the worse for waiting  
upon appetite4 ,no one was ever starved 
by not eating because of having no      
appetite4 ,loss of appetite is a sign   

that the digestive organs require a     
rest4 ,it is better to go without food  
for a time than to force oneself to eat 
against inclination4 ,the forcing of    
oneself to eat to 'keep up one's        
strength1' is perhaps the quickest way  
to bring down one's strength by         
overworking the system and burdening it 
with material it does not need4 ,eat by 
appetite1 not by time4 ,eat frequently  
when the appetite demands frequent      
satisfaction1 and seldom when seldom    
hungry4 ,these rules hold good at all   
times and for everyone4 ,loss of        
appetite during sickness should not be  
looked upon as anything serious in      
itself1 but as a sign that the system   
does not require food4 ,a sick man like 
a well man will feel hunger as soon as  
food is needed1 and the practice of     
tempting the appetite with rich and     
costly foods is not only a waste of     
money but is injurious physiologically4 
,possibly there may be pathological     
conditions under which hunger cannot    

make itself felt1 but it would seem     
contrary to ,nature as far as the       
writer1 a layman1 understands the       
matter4 ,at least1 leaving abnormal     
conditions of health out of             
consideration1 we can say this much     
affirmatively3 if a man is hungry enough
 to relish dry bread1 then1 and then    
only1 does he really require            
nourishment4  ,hunger is always         
experienced when nutriment is needed1   
and will be felt a dozen times a day if 
the food eaten at each of a dozen meals 
has supplied only sufficient nutriment  
to produce the force expended between   
each meal4 ,if the meal is large and    
supplies sufficient nutriment to produce
 the force expended in a whole day1 then
 the one meal is all that is required4  
,never eat to be sociable1 or           
conventional1 or sensual2 eat when      
hungry4  ,professor ,pavlov says3       
',appetite is juice'2 that is to say1   
the physiological condition existing    
when the body has run short of          

food-fuel1 produces a psychological     
effect1 the mind thinking of food1      
thereby causing through reaction a      
profuse secretion of saliva1 and we say 
'the mouth waters4' ,it is true the     
appetite is amenable to suggestion4     
,thus1 though feeling hunger1 the smell 
of1 or even thought of1 decayed food may
 completely take away appetite and all  
inclination to eat4 ,this phenomenon is 
a provision of ,nature to protect us    
from eating impure food4 ,the appetite  
having thus been taken away will soon   
return again when the cause of its loss 
has been removed4 ,therefore the        
appetite should be an infallible guide  
when to eat4  ,there is one further     
point to be noted4 ,food should not be  
eaten when under the influence of strong
 emotion4 ,it is true that under such   
conditions there probably would be no   
appetite1 but when we are so accustomed 
to consulting the clock that there is   
danger of cozening ourselves into the   
belief that we have an appetite when we 

have not1 and so force ourselves to eat 
when it may be unwise to do so4 ,strong 
emotions1 as anger1 fear1 worry1 grief1 
judging by analogy1 doubtless inhibit   
digestive activity4 ,w4 ,b4 ,cannon1    
,m4,d41 speaking of experiments on cats1
 says3 ',the stomach movements are      
inhibited whenever the cat shows signs  
of anxiety1 rage1 or distress4' ,to     
thoroughly enjoy one's food1 it is      
necessary to have hunger for it1 and if 
we only eat when we feel hungry1 there  
is little likelihood of ever suffering  
from dyspepsia4  ,in passing1 it is     
appropriate to point out that as when   
food is better enjoyed it is better     
digested1 therefore art1 environment1   
mental disposition1 indirectly affect   
the digestive processes4 ,we should1    
therefore1 remembering that simplicity1 
not complexity1 is the essence of       
beauty1 ornament our food and table1 and
 be as cheerful1 sociable1 and even as  
merry as possible4     ,,iv  ,,how ,,to 
,,eat   ,the importance of thorough     

mastication and insalivation cannot be  
overestimated4 ,the mouth is a part of  
the digestive apparatus1 and in it food 
is not only broken down1 but is         
chemically changed by the action of the 
saliva4 ,if buccal 7mouth7 digestion be 
neglected1 the consequence is that the  
food passes into the stomach in a       
condition that renders it difficult for 
that organ to digest it and any of a    
great number of disturbances may result4
  ,mastication means a thorough breaking
 up of the food into the smallest       
particles1 and insalivation means the   
mixing of the small particles with the  
saliva4 ,the mechanical work is done    
with the jaws and tongue1 and the       
chemical work is performed by the       
saliva4 ,when the mechanical work is    
done thoroughly the chemical work is    
also thorough1 and the test for         
thoroughness is loss of taste4          
,masticate the food until all taste has 
disappeared1 and then it will be found  
that the swallowing reflex unconsciously

 absorbs the food1 conscious swallowing1
 or at least1 an effort to swallow1 not 
being called for4  ,it may take some    
while to get into the habit of thorough 
mastication after having been accustomed
 to bolting food1 but with a conscious  
effort at the first1 the habit is       
formed1 and then the effort is no longer
 a laborious exercise1 but becomes      
perfectly natural and is performed      
unconsciously4  ,this ought to be common
 knowledge4 ,that such a subject is not 
considered a necessary part of education
 is indeed lamentable1 for the crass    
ignorance that everywhere abounds upon  
the subject of nutrition and diet is    
largely the cause of the frightful      
disease and debility so widespread      
throughout the land1 and1 as a secondary
 evil of an enormous waste of labour in 
the production and distribution of      
unneeded food4 ,were everyone to live   
according to ,nature1 hygienically and  
modestly1 health1 and all the happiness 
that comes with it1 would become a      

national asset1 and as a result of the  
decreased consumption of food1 more time
 would be available for education1 and  
the pursuit of all those arts which make
 for the enlightenment and progress of  
humanity4  ,to become a convert to this 
new order1 adopting non-animal food and 
hygienic living1 is not synonymous with 
monastical asceticism1 as some imagine4 
,meat eaters when first confronted with 
vegetarianism often imagine their       
dietary is going to be restricted to a  
monotonous round of carrots1 turnips1   
cabbages1 and the like2 and if their    
ignorance prevents them from arguing    
that it is impossible to maintain health
 and strength on such foods1 then it is 
very often objected that carrots and    
cabbages are not liked1 or would not be 
cared for all the time4 ,the best way to
 answer this objection is to cite a few 
plain facts4 ,from a catalogue of a firm
 supplying vegetarian specialties1 7and 
there are now quite a number of such    
firms71 most of the following           

information is derived3  ,of nuts there 
are twelve varieties1 sold either       
shelled1 ground1 or in shell4 ,many of  
these nuts are also mechanically        
prepared1 and in some cases combined1   
and made into butters1 nut-meats1 lard1 
suet1 oil1 etc4 ,the varieties of       
nut-butters are many1 and the various   
combinations of nuts and vegetables     
making potted savouries1 add to a long  
list of highly nutritious and palatable 
nut-foods4 ,there are the pulses dried  
and entire1 or ground into flour1 such  
as pea-1 bean-1 and lentil-flour4 ,there
 are the cereals1 barley1 corn1 oats1   
rice1 rye1 wheat1 etc41 from which the  
number of preparations made such as     
breakfast foods1 bread1 biscuits1 cakes1
 pastries1 etc41 is legion4 7,one firm  
advertises twenty-three varieties of    
prepared breakfast foods made from      
cereals47 ,then there are the fruits1   
fresh1 canned1 and preserved1 about     
twenty-five varieties2 green vegetables1
 fresh and canned1 about twenty-one     

varieties2 and roots1 about eleven      
varieties4  ,the difficulty is not that 
there is insufficient variety1 but that 
the variety is so large that there is   
danger of being tempted beyond the      
limits dictated by the needs of the     
body4 ,when1 having had sufficient to   
eat1 there yet remain many highly       
palatable dishes untasted1 one is       
sometimes apt to gratify sense at the   
expense of health and good-breeding1 to 
say nothing of economy4 ,simplicity and 
purity in food are essential to physical
 health as simplicity and purity in art 
are essential to moral and intellectual 
progress4 ',i may say1' says ,dr4 ,haig1
 'that simple food of not more than two 
or three kinds at one meal is another   
secret of health2 and if this seems     
harsh to those whose day is at present  
divided between anticipating their food 
and eating1 ,i must ask them to consider
 whether such a life is not the acme of 
selfish shortsightedness4 ,in case they 
should ever be at a loss what to do with

 the time and money thus saved from     
feasting1 ,i would point on the one hand
 to the mass of unrelieved ignorance1   
sorrow1 and suffering1 and on the other 
to the doors of literature and art1     
which stand open to those fortunate     
enough to have time to enter them2 and  
from none of these need any turn aside  
for want of new ,kingdoms to conquer4'  
,this question of feeding may1 by       
superficial thinkers1 be looked upon as 
unimportant2 yet it should not be       
forgotten that diet has much more to do 
with health than is commonly realized1  
and health is intimately connected with 
mental attitude1 and oftentimes is at   
the foundation of religious and moral   
development4 ',hypochondriacal          
crotchets' are often the product of     
dyspepsia1 and valetudinarianism and    
pessimism are not unrarely found        
together4 ',alas1' says ,carlyle1 'what 
is the loftiest flight of genius1 the   
finest frenzy that ever for moments     
united ,heaven with ,earth1 to the      

perennial never-failing joys of a       
digestive apparatus thoroughly          
eupeptic8'  ,our first duty is to learn 
to keep our body healthy4 ,naturally1 we
 sooner expect to see a noble character 
possess a beautiful form than one       
disfigured by abuse and polluted by     
disease4 ,we do not say that every sick 
man is a villain1 but we do say that men
 and women of high character regard the 
body as an instrument for some high     
purpose1 and believe that it should be  
cared for and nourished according to its
 natural requirements4 ,in              
vegetarianism1 scientifically practised1
 is a cure1 and better1 a preventative1 
for many physical1 mental1 and moral    
obliquities that trouble mankind1 and if
 only a knowledge of this fact were to  
grow and distil itself into the public  
mind and conscience1 there would be     
halcyon days in store for future        
generations1 and much that now envelops 
man in darkness and in sorrow1 would be 
regarded as a nightmare of the past4    

,,food ,,table   ,the following table   
exhibits the percentage chemical        
composition of the principal vegetable  
food materials2 also of dairy produce   
and common flesh-foods for comparison4  
,,food ,,material               ,protein
   ,fat   ,carbo-    ,salts  ,water     
,fuel                                   
hydrates               ,value cals4     
,vegetable ,foods             p4 ct4  p4
 ct4   p4 ct4   p4 ct4 p4 ct4   p4 lb4  
,wheat ,flour 7entire7         #ah4h    
#a4i      #ga4i     #a4j   #aa4d        
#a1fge  ,oatmeal                        
#af4a    #g4b      #fg4e     #a4i       
#g4c     #a1hfj  ,rice                  
#h4j      4#c      #gi4j      4#d       
#ab4c     #a1fcj  ,barley               
#h4e     #a4a      #gg4h     #a4a       
#aa4e     #a1fej  ,corn ,meal           
#i4b     #a4i      #ge4d     #a4j       
#ab4e     #a1fee  ,rye                  
#j4h      4#i      #gh4g      4#g       
#ab4i     #a1fcj  ,lentils 7dried7      
#be4g     #a4j      #ei4b     #e4g      

#h4d     #a1fbj  ,beans 7dried7         
#bb4e     #a4h      #ei4f     #c4e      
#ab4f     #a1fje  ,peas 7dried7         
#bd4f     #a4j      #fb4j     #b4i      
#i4e     #a1fee  ,nuts1 various 7aver47 
#af4j    #eb4j      #bj4j     #b4j      
#aj4j     #b1fdj  ,dates                
#b4a     #b4h      #gh4d     #a4c       
#ae4d     #a1fae  ,figs                 
#d4c      4#c      #gd4b     #b4d       
#ah4h     #a1dge  ,potatoes             
#b4b      4#a      #ah4d     #a4j       
#gh4c       #che  ,apples               
4#d      4#e      #ad4b      4#c   #hd4f
       #bij  ,bananas                   
#a4c      4#f      #bb4j      4#h       
#ge4c       #dfj   ,dairy ,foods        
,milk1 whole 7not skim7       #c4c      
#d4j       #e4j      4#g   #hg4j        
#cbe  ,cheese1 various 7aver47    #bd4e 
#bh4d      #b4a     #d4j   #da4j        
#a1ggi  ,hens' ,eggs 7boiled7           
#ad4j    #ab4j      #j4j      4#h       
#gc4b       #gfe   ,flesh ,foods   ,beef
                         #ah4f    #ai4a 

#j4j     #a4j   #fa4c     #a1aee        
,mutton 7medium fat7        #ah4b       
#ah4j      #j4j     #a4j   #fb4h        
#a1aje  ,ham 7fresh7                    
#ae4f    #cc4d      #j4j      4#i       
#ej4a     #a1gjj  ,fowl                 
#ai4j    #af4c      #j4j     #a4j       
#fc4g     #a1jde  ,white ,fish 7as      
purchased7  #bb4a     #f4e      #j4j    
#a4f   #fi4h       #gjj  ,the amount of 
heat that will raise one kilogram of    
water #a deg4 ,c4 is termed a calorie4  
,fuel value1 or food units1 means the   
number of calories of heat equivalent to
 the energy it is assumed the body      
obtains from food when the nutrients    
thereof are completely digested4        
,,one ,,hundred ,,recipes     ,,recipes 
,the following recipes are given as they
 appear in the ,english edition of this 
book and were prepared for ,english     
readers4 ,while some of these will be   
difficult for ,american readers to      
follow1 we give them as in the original 
edition1 and many of the unusual        

ingredients called for can be obtained  
from the large grocers and dealers1 and 
if not in stock will be obtained to     
order4 ',nutter' is a name given a nut  
butter used for cooking4 ,it is1 so far 
as we know1 the only collection of      
strictly vegetarian recipes published4  
,readers interested in the foreign      
products referred to1 should write to   
,pitman's ,health ,food ,company1 ,aston
 ,brook ,st41 ,birmingham1 ,england1 and
 to ,mapleton's ,nut ,food ,company1    
,ltd41 ,garston1 ,liverpool1 ,england1  
for price list and literature4          
,,the ,,publishers4     ,,soups         
#a4--,vegetable ,soup  #a large cupful  
red lentils1 #a turnip1 #b medium       
onions1 #c potatoes1 #a carrot1 #a leek1
 #a small head celery1 parsley1 #a lb4  
tomatoes1 #c-a_/b quarts water4  ,wash  
and cut up vegetables1 but do not peel4 
,boil until tender1 then strain through 
coarse sieve and serve4 ,this soup will 
keep for several days and can be        
reheated when required4   #b4--,semolina

 ,soup  #d oz4 semolina1 #b chopped     
onions1 #a tablespoonful gravy          
essence1#f #b quarts water or vegetable 
stock4#g   #c4--,spinach ,soup ,no4 #a  
#a lb4 ,spinach1 #a tablespoonful gravy 
essence1 #a quart water4  ,cook spinach 
in its own juices 7preferably in double 
boiler74 ,strain from it1 through a hair
 sieve or colander1 all the liquid4 ,add
 essence and serve4   #d4--,spinach     
,soup ,no4 #b  #a lb4 spinach1 #a lb4   
can tomatoes1 #a tablespoonful nut-milk 
7,mapleton's71 #a-a_/b pints water4     
,dissolve nut-milk in little water1 cook
 all ingredients together in            
double-boiler for #a-a_/b hours1 strain 
and serve4   #e4--,pea ,soup  #d ozs4   
pea-flour1 #b potatoes1 #a large onion1 
#a tablespoonful gravy essence1 #b      
quarts water4  ,cook potatoes1 7not     
peeled71 and onion until soft4 ,skin and
 mash potatoes and chop onion4 ,mix     
pea-flour into paste with little water4 
,boil all ingredients together for #bj  
minutes1 then serve4   ,lentil and      

,haricot ,soups  ,these are prepared in 
the same way as ,recipe ,no4 #e         
substituting lentil1 or haricot flour   
for pea-flour4   #f4--,tomato-,pea ,soup
  #d ozs4 pea-flour1 #a lb4 tin         
tomatoes1 #a chopped leek1 #a quart     
water4  ,mix pea-flour into paste with  
little water4 ,boil ingredients together
 #cj minutes1 then serve4               
,tomato-,lentil and ,tomato-,bean ,soups
  ,these are prepared in the same way as
 ,recipe ,no4 #f1 substituting lentil-1 
or bean-flour for pea-flour4            
#g4--,rice-,vermicelli ,soup  #b ozs4   
rice-vermicelli1 #a tablespoonful       
nut-milk1 #a dessertspoonful gravy      
essence1 #a quart water4  ,boil         
vermicelli in water until soft4         
,dissolve nut-milk in little water4     
,boil all ingredients together #e       
minutes1 then serve4                    
#h4--,pea-,vermicelli ,soup  #b ozs4    
pea-vermicelli1 #a tablespoonful        
nut-milk1 #a tablespoonful tomato puree1
 #a quart water4  ,boil vermicelli in   

water until soft1 dissolve nut-milk in  
little water4 ,boil all ingredients     
together #e minutes1 then serve4        
#i4--,pot-barley ,soup ,no4 #a  #d ozs4 
pot-barley1 #a onion1 #a tablespoonful  
gravy essence1 #b quarts water1 corn    
flour to thicken4  ,cook barley until   
quite soft2 chop onion finely2 mix a    
little corn flour into paste with cold  
water4 ,stir into the boiling soup4     
,boil all ingredients together for #bj  
minutes1 then serve4   ,wheat and ,rice 
,soups  ,these are prepared in the same 
way as ,recipe ,no4 #i1 substituting    
wheat or rice grains for barley4        
#aj4--,pot-barley ,soup ,no4 #b  #d ozs4
 pot-barley1 #a dessertspoonful         
nut-milk1 #a chopped onion1 #a          
dessertspoonful tomato puree1 #a quart  
water4  ,cook barley until soft2        
dissolve nut-milk in little water2 boil 
all ingredients together for #bj        
minutes1 then serve4   #aa4--;,corn     
,soup  #a lb4 tin sugar-corn1 #a_/b lb4 
tin tomatoes1 #b chopped onions1 #b ozs4

 corn flour1 #a quart water4  ,boil     
onion until soft2 mix corn flour into   
paste with cold water4 ,place           
sugar-corn1 tomatoes1 onions1 and water 
into stew pan2 heat and add corn flour4 
,boil ingredients together #aj minutes1 
and serve4  ,,footnotes3  ,footnote #f3 
,there are several brands of wholly     
vegetable gravy essence now on the      
market4 ,the best known are ',vegeton1' 
',marmite1' ',carnos1' and ,pitman's    
',vigar ,gravy ,essence4'  ,footnote #g3
 ,vegetable stock is the water that     
vegetables have been boiled in2 this    
water contains a certain quantity of    
valuable vegetable salts1 and should    
never be thrown away4     ,,savory      
,,dishes   #ab4--,nut ,rissoles  #c ozs4
 mixed grated nuts1 #c ozs4 breadcrumbs1
 #a oz4 nut butter1 #a chopped onion1 #a
 large cupful canned tomatoes4  ,mix    
ingredients together2 mould into        
rissoles1 dust with flour and fry in    
',nutter4' ,serve with gravy4           
#ac4--,lentil ,cakes  #h ozs4 red       

lentils1 #c ozs4 ',grape ,nuts1' #a     
small onion1 #a teaspoonful gravy       
essence1 breadcrumbs4  ,cook lentils    
until soft in smallest quantity of      
water2 chop onion finely2 mix all       
ingredients1 using sufficient           
breadcrumbs to make into stiff paste2   
form into cakes and fry in ',nutter4'   
,serve with gravy4   #ad4--,marrow      
,roast  #a vegetable marrow1 #c ozs4    
grated nuts1 #a onion1 #a oz4 ',nutter1'
 #a cup breadcrumbs1 #b teaspoonfuls    
tomato puree4  ,cook marrow1 taking care
 not to allow it to break2 when cold1   
peel1 cut off one end and remove seeds  
with spoon4 ,prepare stuffing3--chop    
onion finely2 melt nut fat and mix      
ingredients together4 ,then stuff marrow
 and tie on decapitated end with tape2  
sprinkle with breadcrumbs and bake #cj  
minutes4 ,serve with gravy4             
#ae4--,stewed ,celery  #a head celery1  
#d slices whole-meal bread1 nut butter4 
,slice celery into suitable lengths1    
which steam until soft4 ,toast and      

butter bread1 place celery on toast and 
cover with pea1 bean1 or lentil sauce1  
7see ,recipe ,no4 #ci74   #af4--;,barley
 ,entree  #d ozs4 pot-barley1 #a lb4 tin
 tomatoes1 #a chopped onion1 #b         
tablespoonfuls olive oil4  ,cook barley 
until quite soft in smallest quantity of
 water 7in double boiler74 ,then add    
tomatoes and oil1 and cook for #aj      
minutes4 ,to make drier1 cook barley in 
tomato juice adding only #b or #c       
tablespoonfuls of water4   ,rice1       
,wheat1 ,macaroni1 ,lentil1 ,bean1      
,split-pea ,entrees  ,these are prepared
 in the same way as ,recipe ,no4 #af1   
substituting one of these cereals or    
legumes for barley4   #ag4--,savory ,pie
  ,paste 7,recipe ,no4 #ei71 marrow     
stuffing 7,recipe ,no4 #ad74  ,line     
sandwich tin with paste2 fill interior  
with stuffing2 cover with paste or      
cooked sliced potatoes2 bake in sharp   
oven4   #ah4--;,baked ,bananas  ,prepare
 the desired number by washing and      
cutting off stalk1 but do not peel4     

,bake in oven #bj minutes1 then serve4  
#ai4--;,barley ,stew  #d ozs4           
pot-barley1 #b onions1 parsley4  ,chop  
onions and parsley finely2 cook         
ingredients together in very small      
quantity of water in double boiler until
 quite soft4 ,serve with hot beetroot1  
or fried tomatoes or potatoes4   ,corn1 
,rice1 ,frumenty1 ,pea-,vermicelli      
,stews  ,these are prepared in the same 
way as ,recipe ,no4 #ai1 substituting   
one of the above cereals or pulses for  
barley4   #bj4--,mexican ,stew  #a      
cupful brown beans1 #b onions1 #b       
potatoes1 #d tomatoes1 #a oz4 sugar1 #a 
cupful red grape-juice1 rind of #a      
lemon1 water4  ,soak beans overnight2   
chop vegetables in chunks2 boil all     
ingredients together #a hour4           
#ba4--,vegetable ,pie  #e ozs4 tapioca1 
#d potatoes1 #c small onions1 paste1    
7see ,recipe ,no4 #ei71 tomato puree to 
flavor4  ,soak tapioca4 ,partly cook    
potatoes and onions1 which then slice4  
,place potatoes1 onions1 and tapioca in 

layers in pie-dish2 mix puree with a    
little hot water1 which pour into dish2 
cover with paste and bake4   #bb4--,rice
 ,rissoles  #f ozs4 unpolished rice1 #a 
chopped onion1 #a dessertspoonful tomato
 puree1 breadcrumbs4  ,boil rice and    
onion until soft2 add puree and         
sufficient breadcrumbs to make stiff2   
mould into rissoles2 fry in ',nutter1'  
and serve with parsley sauce1 7,recipe  
,no4 #ch74   #bc4--,scotch ,stew  #c    
ozs4 pot-barley1 #b ozs4 rolled oats1 #a
 carrot1 #a turnip1 #b potatoes1 #a     
onion1 #d tomatoes1 water4  ,wash1 peel1
 and chop vegetables in chunks4 ,stew   
all ingredients together for #b hours4  
,dress with squares of toasted bread4   
#bd4--,plain ,roasted ,rice  ,steam some
 unpolished rice until soft2 then       
distribute thinly on flat tin and brown 
in hot oven4   #be4--,nut ,roast ,no4 #a
  #a lb4 pine kernels 7flaked71 #d      
tablespoonfuls pure olive oil1 #b       
breakfastcupfuls breadcrumbs1 #a_/b lb4 
tomatoes 7peeled and mashed74  ,mix     

ingredients together1 place in pie-dish1
 sprinkle with breadcrumbs1 and bake    
until well browned4   #bf4--,nut ,roast 
,no4 #b  #a lb4 pine kernels 7flaked71  
#a cooked onion 7chopped71 #a_/b cupful 
chopped parsley1 #h ozs4 cooked potatoes
 7mashed74  ,mix ingredients together1  
place in pie-dish and cover with layer  
of boiled rice4 ,cook until well        
browned4   #bg4--,maize ,roast  #h ozs4 
corn meal1 #a large ,spanish onion      
7chopped71 #b tablespoonfuls nut-milk1  
#a dessertspoonful gravy essence4  ,cook
 onion2 dissolve nut-milk thoroughly in 
about #a_/b pint water4  ,boil onion1   
nut-milk1 and essence together two      
minutes1 then mix all ingredients       
together1 adding sufficient water to    
make into very soft batter2 bake #dj    
minutes4   #bh4--,plain ,savory ,rice   
#d ozs4 unpolished rice1 #a lb4 tin     
tomatoes4  ,boil together until rice is 
cooked4 ,if double boiler be used no    
water need be added1 and thus the rice  
will be dry and not pultaceous4         

#bi4--,potato ,balls  #d medium sized   
potatoes1 #a large onion 7chopped71 #a  
dessertspoonful pure olive oil1         
breadcrumbs4  ,cook onion and potatoes1 
then mash4 ,mix ingredients1 using a few
 breadcrumbs and making it into a very  
soft paste4 ,roll into balls and fry in 
',nutter1' or nut butter4   #cj4--;,bean
 ,balls  #d ozs4 brown haricot flour1 #a
 onion 7chopped71 #a dessertspoonful    
pure olive oil1 #a tablespoonful tomato 
puree1 breadcrumbs4  ,cook onion2 mix   
flour into paste with puree and oil2 add
 onion and few breadcrumbs making into  
soft paste4 ,fry in ',nutter4'          
#ca4--,lentil and ,pea ,balls  ,these   
are made in the same way as ,recipe ,no4
 #cj1 substituting lentil-or pea-flour  
for bean-flour4   #ca4--,lentil ,patties
  #d ozs4 lentils1 #a small onion       
7chopped71 #a oz4 ',nutter1' or nut     
butter1 #a teaspoonful gravy essence1   
paste 7see ,recipe ,no4 #ei74  ,cook    
ingredients for filling all together    
until lentils are quite soft4 ,line     

patty pans with paste2 fill1 cover with 
paste and bake in sharp oven4   ,barley1
 ,bean1 ,corn1 ,rice1 and ,wheat        
,patties  ,these are prepared in the    
same way as in ,recipe ,no4 #ca1        
substituting one of the above cereals or
 beans for lentils4   #cb4--,lentil     
,paste  #h ozs4 red lentils1 #a onion   
7chopped71 #d tablespoonfuls pure olive 
oil1 breadcrumbs4  ,boil lentils and    
onions until quite soft2 add oil and    
sufficient breadcrumbs to make into     
paste2 place in jars2 when cool cover   
with melted nut butter2 serve when set4 
#cc4--;,bean ,paste  #h ozs4 small brown
 haricots1 #b tablespoonfuls tomato     
puree1 #a teaspoonful ',vegeton1' #b    
ozs4 ',nutter' or nut butter1 #a cup    
breadcrumbs4  ,soak beans over night2   
flake in ,dana ,food ,flaker2 place back
 in fresh water and add other           
ingredients2 cook one hour2 add         
breadcrumbs1 making into paste2 place in
 jars1 when cool cover with nut butter2 
serve when set4   #cd4--,spinach on     

,toast  ,cook #a lb4 spinach in its own 
juice in double boiler4 ,toast and      
butter large round of bread4 ,spread    
spinach on toast and serve4 ,other      
vegetables may be served in the same    
manner4     ,,gravies ,,and ,,sauces    
#ce4--;,clear ,gravy  #a teaspoonful    
',marmite1' ',carnos1' ',vegeton1' or   
',pitman's ,vigar ,gravy ,essence1'     
dissolved in #a_/b pint hot water4      
#cf4--,tomato ,gravy  #a teaspoonful    
gravy essence1 #a small tablespoonful   
tomato puree1 #a_/b pint water4 ,thicken
 with flour if desired4   #cg4--,spinach
 ,gravy  #a lb4 spinach1 #a             
dessertspoonful nut-milk1 #a_/b pint    
water4  ,boil spinach in its own juices 
in double boiler2 strain all liquid from
 spinach and add it to the nut-milk     
which has been dissolved in the water4  
#ch4--,parsley ,sauce  #a oz4 chopped   
parsley1 #a tablespoonful olive oil1 a  
little flour to thicken1 #a_/b pint     
water4   #ci4--,pea1 ,bean1 and ,lentil 
,sauces  #a teaspoonful pea-1 or bean-1 

or lentil-flour2 #a_/b teaspoonful gravy
 essence1 #a_/b pint water4  ,mix flour 
into paste with water1 dissolve essence1
 and bring to a boil4     ,,puddings1   
,,etc4   #dj4--;,fig ,pudding  #a lb4   
whole-meal flour1 #f ozs4 sugar1 #f ozs4
 ',nutter1' or nut butter1 #a_/b chopped
 figs1 #a teaspoonful baking powder1    
water4  ,melt ',nutter1' mix ingredients
 together with water into stiff batter2 
place in greased pudding basin and steam
 #b hours4   #ca4--;,date ,pudding  #a  
lb4 breadcrumbs1 #f ozs4 sugar1 #f ozs4 
',nutter1' #a_/b lb4 stoned and chopped 
dates1 #a teaspoonful baking powder1    
water4  ,melt ',nutter'2 mix ingredients
 together with water into stiff batter2 
place in greased pudding basin and steam
 #b hours4   ,prune1 ,ginger1 and       
,cherry ,puddings  ,these are prepared  
the same way as in ,recipe ,no4 #dj1 or 
,no4 #da1 substituting prunes or        
preserved ginger1 or cherries for figs  
or dates4   #db4--,rich ,fruit ,pudding 
#a lb4 whole-meal flour1 #f ozs4 almond 

cream1 #f ozs4 sugar1 #c ozs4 preserved 
cherries1 #c ozs4 stoned raisins1 #c    
ozs4 chopped citron1 #a teaspoonful     
baking powder1 water4  ,mix ingredients 
together with water into stiff batter2  
place in greased pudding basin and steam
 #b hours4   #dc4--;,fruit-nut ,pudding 
,no4 #a  #a_/b lb4 white flour1 #a_/d   
lb4 whole meal flour1 #a_/d lb4 mixed   
grated nuts1 #f ozs4 ',nutter' or nut   
butter1 #f ozs4 sugar1 #f ozs4 sultanas1
 #b ozs4 mixed peel 7chopped71 #a       
teaspoonful baking powder1 water4  ,melt
 nut-fat1 mix ingredients together with 
water into stiff batter2 place in       
greased pudding basin and steam #b      
hours4   #dd4--;,fruit-nut ,pudding ,no4
 #b  #a_/b lb4 white flour1 #a_/d lb4   
ground rice1 #a_/d lb4 corn meal1 #d    
ozs4 chopped dates or figs1 #d ozs4     
chopped almonds1 #f ozs4 almond         
nut-butter1 #f ozs4 sugar1 #a           
teaspoonful baking powder1 water4  ,melt
 butter1 mix ingredients together with  
water into stiff batter2 place in       

greased pudding basin and steam #b      
hours4   #de4--,maize ,pudding ,no4 #a  
#a_/b lb4 maize meal1 #c ozs4 white     
flour1 #c ozs4 ',nutter1' #c ozs4 sugar1
 #a_/b tin pineapple chunks1 #a         
teaspoonful baking powder4  ,melt fat1  
cut chunks into quarters2 mix           
ingredients with very little water into 
batter2 place in greased pudding basin  
and steam #b hours4   #df4--,maize      
,pudding ,no4 #b  #f ozs4 corn meal1 #c 
ozs4 white flour1 #b ozs4 ',nutter1' #b 
ozs4 sugar1 #c tablespoonfuls marmalade1
 #a teaspoonful baking powder1 water4   
,melt ',nutter1' mix ingredients        
together with little water into batter2 
place in greased pudding basin and steam
 #b hours4   #dg4--;,cocoanut ,pudding  
#f ozs4 whole wheat flour1 #b ozs4      
cocoanut meat1 #b ozs4 ',nutter1' #b    
ozs4 sugar1 #a small teaspoonful baking 
powder1 water4  ,melt fat1 mix          
ingredients together with water into    
batter2 place in greased pudding basin  
and steam #b hours4   #dh4--,tapioca    

,apple  #a cup tapioca1 #f large apples1
 sugar to taste1 water4  ,soak tapioca1 
peel and slice apples2 mix ingredients  
together1 place in pie-dish with        
sufficient water to cover and bake4     
#di4--,oatmeal ,moulds  #d ozs4 rolled  
oats1 #b ozs4 sugar1 #d ozs4 sultanas1  
water4  ,cook oatmeal thoroughly in     
double boiler1 then mix ingredients     
together2 place in small cups1 when cold
 turn out and serve with apple sauce1 or
 stewed prunes4   #ej4--;,carrot        
,pudding  #d ozs4 breadcrumbs1 #d ozs4  
',nutter1' #d ozs4 flour1 #d ozs4 mashed
 carrots1 #d ozs4 mashed potatoes1 #f   
ozs4 chopped raisins1 #b ozs4 brown     
sugar1 #a dessertspoonful treacle1 #a   
teaspoonful baking powder4  ,mix        
ingredients well1 place in greased      
pudding basin and steam #b hours4       
#ea4--,sultana ,pudding  #a_/b lb4 whole
 meal flour1 #a breakfastcupful         
breadcrumbs1 #d ozs4 ground pine        
kernels1 pignolias or almonds1 #a_/b lb4
 sultanas1 #d ozs4 sugar1 water4  ,mix  

ingredients together into a stiff       
batter2 place in greased basin and steam
 #b hours4   #eb4--,semolina ,pudding   
#d ozs4 semolina1 #a oz4 corn flour1 #c 
ozs4 sugar1 rind of one lemon1 #a-a_/b  
pints water4  ,mix corn flour into paste
 in little water2 place ingredients in  
double boiler and cook for #a hour1     
place in pie-dish and brown in sharp    
oven4   #ec4--,rice ,mould  #d ozs4     
ground rice1 #a oz4 sugar1 #a_/b pint   
grape-juice4  ,cook ingredients in      
double boiler1 place in mould4 ,when    
cold turn out and serve with stewed     
fruit4   #ed4--,maize ,mould  #f ozs4   
corn meal1 #b ozs4 sugar1 #a_/b pint    
grape-juice1 #a-a_/b pints water4  ,cook
 ingredients in double boiler for #a    
hour2 place in mould4 ,when cold turn   
out and serve with stewed fruit4        
#ee4--,lemon ,sago  #d ozs4 sago1 #g    
ozs4 golden syrup1 juice and rind of two
 lemons1 #a-a_/b pints water4  ,boil    
sago in water until cooked1 then mix in 
other ingredients4 ,place in mould1 turn

 out when cold4   #ef4--,lemon ,pudding 
#d ozs4 breadcrumbs1 #a oz4 corn flour1 
#b ozs4 sugar1 rind one lemon1 #a pint  
water4  ,mix corn flour into paste in   
little water2 mix ingredients together1 
place in pie-dish1 bake in moderate     
oven4   #eg4--,prune ,mould  #a lb4     
prunes1 #d ozs4 sugar1 juice #a lemon1  
#a_/d oz4 agar-agar1 #a quart water4    
,soak prunes for #ab hours in water1 and
 then remove stones4 ,dissolve the      
agar-agar in the water1 gently warming4 
,boil all ingredients together for #cj  
minutes1 place in mould1 when cold turn 
out and decorate with blanched almonds4 
#eh4--,lemon ,jelly  #a_/d oz4          
agar-agar1 #c ozs4 sugar1 juice #c      
lemons1 #a quart water4  ,soak agar-agar
 in the water for #cj minutes2 add      
fruit-juice and sugar1 and heat gently  
until agar-agar is completely dissolved1
 pour into moulds1 turn out when cold4  
,this jelly can be flavoured with       
various fruit juices1 7fresh and        
canned74 ,when the fruit itself is      

incorporated1 it should be cut up into  
small pieces and stirred in when the    
jelly commences to thicken4 ,the more   
fruit juice added1 the less water must  
be used4 ,such fruits as fresh          
strawberries1 oranges1 raspberries1 and 
canned pine-apples1 peaches1 apricots1  
etc41 may be used this way4             
#ei4--,pastry  #a lb4 flour1 #a_/b lb4  
nut-butter or nut fat1 #b teaspoonfuls  
baking powder1 water4  ,mix with water  
into stiff paste4 ,this is suitable for 
tarts1 patties1 pie-covers1 etc4        
,,cakes   #fj4--,wheatmeal ,fruit ,cake 
#f ozs4 entire wheat flour1 #c ozs4     
nut-butter1 #c ozs4 sugar1 #c ozs4      
almond meal1 #aj ozs4 sultanas1 #b ozs4 
lemon peel1 #b teaspoonsful baking      
powder4  ,rub butter into flour1 mix all
 ingredients together with water into   
stiff batter2 bake in cake tins lined   
with buttered paper4   #fa4--,rice      
,fruit ,cake  #h ozs4 ground rice1 #d   
ozs4 white flour1 #d ozs4 ',nutter1' #c 
ozs4 sugar1 #f ozs4 stoned1 chopped     

raisins1 #a large teaspoonful baking    
powder1 water4  ,rub ',nutter' into     
flour1 mix all ingredients together with
 water into stiff batter2 bake in cake  
tins lined with buttered paper4         
#fb4--,maize ,fruit ,cake  #h ozs4 corn 
meal1 #f ozs4 white flour1 #d ozs4      
sugar1 #d ozs4 nut-butter1 #h ozs4      
preserved cherries1 #b ozs4 lemon peel1 
#b teaspoonfuls baking powder1 water4   
,rub butter into flour1 mix all         
ingredients together with water into    
stiff batter2 bake in cake tins lined   
with buttered paper4   #fc4--;,apple    
,cake  #a lb4 apples1 #a_/d lb4 white   
flour1 #a_/b lb4 corn meal1 #d ozs4     
',nutter1' #d ozs4 sugar1 #b small      
teaspoonfuls baking powder1 water4      
,cook apples to a sauce and strain well 
through colander1 rejecting lumps4 ,melt
 fat and mix all ingredients together   
with water into stiff batter2 bake in   
cake tins lined with buttered paper4    
#fd4--;,corn ,cake 7plain7  #a_/b lb4   
maize meal1 #c ozs4 ',nutter1' #c ozs4  

sugar1 #a teaspoonful baking powder4    
,melt fat1 mix all ingredients together 
into batter2 bake in cake tins lined    
with buttered paper4   #fe4--,nut ,cake 
#ab ozs4 white flour1 #d ozs4 ground    
rice1 #d ozs4 ',nutter1' or nut butter1 
#e ozs4 sugar1 #f ozs4 mixed grated     
nuts1 #b teaspoonfuls baking powder4    
,melt fat1 mix ingredients together into
 batter1 and place in cake tins lined   
with buttered paper4   #ff4--,mixed     
,fruit ,salads  #b sliced bananas1 #a   
tin pineapple chunks1 #b sliced apples1 
#b sliced oranges1 #a_/b lb4 grapes1    
#a_/d lb4 raisins1 #a_/d lb4 shelled    
walnuts1 #a_/b pint grape-juice4        
#fg4--;,fruit ,nut ,salad  #a lb4 picked
 strawberries1 #a_/d lb4 mixed shelled  
nuts1 #a_/b pint grape-juice4 ,sprinkle 
over with ',granose' or ',toasted ,corn 
,flakes' just before serving4           
#fh4--,winter ,salad  #b peeled1 sliced 
tomatoes1 #b peeled1 sliced apples1 #a  
small sliced beetroot1 #a small sliced  
onion1 olive oil whisked up with lemon  

juice for a dressing4   #fi4--,vegetable
 ,salad  #a sliced beetroot1 #a sliced  
potato 7cooked71 #a sliced onion1 #a    
sliced heart of cabbage1 olive oil      
dressing2 arrange on a bed of           
water-cress4     ,,biscuits  ,the       
following biscuits are made thus3--,melt
 the ',nutter1' mix all ingredients with
 sufficient water to make into stiff    
paste2 roll out and cut into shapes4    
,bake in moderate oven4  ,these biscuits
 when cooked average #bj grains protein 
per ounce4   #gj4--,plain ,wheat        
,biscuits  #a_/b lb4 entire wheat flour1
 #d ozs4 sugar1 #d ozs4 ',nutter1'      
little chopped peel4   #ga4--,plain     
,rice ,biscuits  #c-d lb4 ground rice1  
#d ozs4 sugar1 #c ozs4 ',nutter1'       
vanilla essence4   #gb4--,plain ,maize  
,biscuits  #a_/b lb4 maize meal1 #d ozs4
 sugar1 #c ozs4 ',nutter4'  7,if made   
into soft batter these can be dropped   
like rock cakes74   #gc4--;,banana      
,biscuits  #a_/b lb4 banana meal1 #d    
ozs4 sugar1 #d ozs4 ',nutter4'          

#gd4--;,cocoanut ,biscuits  #a_/b lb4   
white flour1 #c ozs4 sugar1 #b ozs4     
',nutter1' #d ozs4 cocoanut meal4       
#ge4--,sultana ,biscuits  #c-d lb4 white
 flour1 #d ozs4 sugar1 #d ozs4          
',nutter1' #f ozs4 minced sultanas and  
peel #b ozs4 almond meal4   #gh4--;,fig 
,biscuits  #a_/b lb4 entire wheat flour1
 #c ozs4 sugar1 #d ozs4 ',nutter1' #c   
ozs4 minced figs4  7,if made into soft  
batter these can be dropped like rock   
cakes74   ,date1 ,prune1 ,raisin1 and   
,ginger ,biscuits  ,these are prepared  
in the same way as ,recipe ,no4 #gf1    
using one of these fruits in place of   
figs4 7,use dry preserved ginger74      
#gg4--;,brazil-nut ,biscuits  #h ozs4   
white flour1 #b ozs4 ground rice1 #c    
ozs4 sugar1 #d ozs4 grated brazil       
kernels4  7,if made into a soft batter  
these can be dropped like rock cakes74  
#gh4--;,fruit-nut ,biscuits  #c_/d lb4  
white flour1 #d ozs4 ground rice1 #d    
ozs4 sugar1 #e ozs4 ',nutter1' #f ozs4  
mixed grated nuts1 #f ozs4 mixed minced 

fruits1 sultanas1 peel1 raisins4        
#gi4--,rye ,biscuits  #a lb4 rye flour1 
#h ozs4 sugar1 #h ozs4 nut butter1 #h   
ozs4 sultanas4   #hj4--,xerxes ,biscuits
  #c_/d lb4 whole wheat flour1 #b ozs4  
sugar1 #a_/b breakfastcupful olive oil4 
,,breads 7unleavened7   ,these are      
prepared as follows3 ,mix ingredients   
with water into stiff dough2 knead well1
 mould1 place in bread tins1 and bake in
 slack oven for from #a-a_/b to #b-a_/b 
hours 7or weigh off dough into #a_/b lb4
 pieces1 mould into flat loaves1 place  
on flat tin1 cut across diagonally with 
sharp knife and bake about #a-a_/b      
hours74   #ha4--;,apple ,bread  #b lbs4 
entire wheat meal doughed with #a lb4   
apples1 cooked in water to a pulp4      
#hb4--,rye ,bread  #b lbs4 rye flour1   
#c_/d lb4 ground rice4   #hc4--,plain   
,wheat ,bread  #b lbs4 finely ground    
whole wheat flour4   #hd4--;,corn ,wheat
 ,bread  #a lb4 whole wheat flour1 #a   
lb4 cornmeal4   #he4--,rice ,wheat      
,bread  #a lb4 ground rice1 #a lb4 whole

 wheat flour1 #a lb4 white flour4       
#hf4--;,date ,bread  #b lbs4 whole wheat
 flour1 #c_/d lb4 chopped dates4        
#hg4--;,ginger ,bread  #c_/d lb4 whole  
wheat flour1 #c_/d lb4 white flour1     
#a_/d lb4 chopped preserved ginger1 a   
little cane sugar4   #hh4--;,cocoanut   
,bread  #a lb4 whole wheat flour1 #a lb4
 white flour1 #a_/b lb4 cocoanut meal1  
some cane sugar4   #hi4--;,fig ,bread   
#a-a_/b lbs4 whole wheat flour1 #a_/b   
lb4 white flour1 #a_/b lb4 chopped figs4
   #ij4--,sultana ,bread  #a_/b lb4     
ground rice1 #a_/b lb4 maize meal1 #a_/b
 lb4 white flour1 #a_/b lb4 sultanas4   
#ia4--;,fancy ,rye ,bread  #a-a_/b lbs4 
rye flour1 #a_/b lb4 currants and       
chopped peel1 a little cane sugar4      
,,porridges   #ib4--,maize1 ,meal1      
,rolled ,oats1 ,ground ,rice1 etc41     
thoroughly cooked make excellent        
porridge4 ,serve with sugar and         
unfermented fruit-juice4     ,,fruit    
,,cakes   ,the following uncooked fruit 
foods are prepared thus3 ,mix all       

ingredients well together2 roll out to  
#a_/d inch1 or #a_/b inch1 thick2 cut   
out with biscuit cutter and dust with   
ground rice4   #ic4--;,date ,cakes      
#a-a_/b lbs4 stoned dates minced1 #a_/b 
lb4 mixed grated nuts4   #id4--;,fig    
,cakes  #a-a_/b lbs4 figs minced1 #a_/b 
lb4 ground almonds4   #ie4--,raisin-,nut
 ,cakes  #a_/b lb4 stoned raisins       
minced1 #f ozs4 mixed grated nuts4      
#if4--;,ginger-,nut ,cakes  #a_/b lb4   
preserved ginger 7minced71 #a_/b lb4    
mixed grated nuts4 #d ozs4 ',grape      
,nuts4'   #ig4--,prune-,nut ,cakes      
#a_/b lb4 stoned prunes 7minced71 #a_/b 
lb4 grated walnuts4                     
#ih4--;,banana-,date ,cakes  #h ozs4    
figs 7minced72 #d bananas2 sufficient   
',wheat or ,corn ,flakes' to make into  
stiff paste4   #ajj4--;,cherry-,nut     
,cakes  #h ozs4 preserved cherries      
7minced72 #a_/b lb4 mixed grated nuts2  
sufficient ',wheat or ,corn ,flakes' to 
make into stiff paste4          99      
99       99       99       99   ,the    

,health ,culture ,co4   ,for more than a
 dozen years the business of the        
,health-,culture ,co4 was conducted in  
,new ,york ,city1 moving from place to  
place as increased room was needed or a 
new location seemed to be more          
desirable4  ,in #aijg the business was  
removed to ,passaic1 ,n4 ,j41 where it  
is pleasantly and permanently located in
 a building belonging to the proprietor 
of the company4  ,there has never been  
as much interest in the promotion and   
preservation of personal health as      
exists to-day4 ,men and women everywhere
 are seeking information as to the best 
means of increasing health and strength 
with physical and mental vigor4         
,,health-,,culture1 a monthly           
publication devoted to ,practical       
,hygiene and ,bodily ,culture1 is       
unquestionably the best publication of  
its kind ever issued4 ,it has a large   
circulation and exerts a wide influence1
 numbering among its contributors the   
best and foremost writers on the        

subject4  ,,the ,,books issued and for  
sale by this ,company are practical and 
include the very best works published   
relating to ,health and ,hygiene4  ,,the
 ,,health ,,appliances1 manufactured and
 for sale1 include ,dr4 ,forest's       
,massage ,rollers and ,developers1 ,dr4 
,wright's ,colon ,syringes1 the ,wilhide
 ,exhaler1 etc4 and we are prepared to  
furnish anything in this line1          
,water-,stills1 ,exercisers1 etc4       
,,circulars and price lists giving full 
particulars will be sent on application4
  ,,inquiries as to what books to read  
or what appliances to procure for any   
special conditions cheerfully and fully 
answered4 ,if you have any doubts state 
your case and we will tell you what will
 best meet it4 ,if you want books of any
 kind we can supply them at publisher's 
prices4     ,,dr4 ,,forest',s ,massage  
,rollers   ,dr4 ,forest is the inventor 
and originator of ,,massage ,,rollers1  
and these are the original and only     
genuine ,,massage ,,rollers made4 ,the  

making of others that are infringements 
on our patents have been stopped or they
 are inferior and practically worthless4
 ,in these each wheel turns separately1 
and around the centre of each is a band 
or buffer of elastic rubber4  ,the      
rollers are made for various purposes1  
each in a style and size best adapted   
for its use1 and will be sent prepaid on
 receipt of price4  ,no4 #a4 ,six       
,wheels1 ,body ,roller1 #b4  ,the best  
size for use over the body1 and         
especially for indigestion1             
constipation1 rheumatism1 etc4 ,can also
 be used for reduction4  ,no4 #b1 ,four 
,wheels1 ,body ,roller1 #a4ej4  ,smaller
 and lighter than ,no4 #a2 for small    
women it is the best in size1 for use   
over the stomach and bowels1 the limbs1 
and for cold feet4  ,no4 #c1 ,three     
,wheels1 ,scalp ,roller1 #a4ej4  ,made  
in fine woods and for use over the      
scalp1 for the preservation of the hair4
 ,can be used also over the neck to fill
 it out and for the throat4  ,no4 #d1   

,five ,wheels1 ,bust ,developer1 #b4ej4 
,the best developer made4 ,by following 
the plain physiological directions      
given1 most satisfactory results can be 
obtained4  ,no4 #e1 ,twelve ,wheels1    
,abdominal ,roller1 #d4  ,for the use of
 men to reduce the size of the abdomen1 
and over the back4 ,the handles give a  
chance for a good1 firm1 steady1        
pressure4  ,no4 #f1 ,three ,small       
,wheels1 ,facial ,roller1 #b4ej4  ,made 
in ebony and ivory1 for use over the    
face and neck1 for preventing and       
removing wrinkles1 and restoring its    
contour and form4  ,no4 #g1 ,three      
,wheels1 ,facial ,massage ,roller1      
#a4ej4  ,like ,no4 #f1 made in white    
maple4 ,in other respects the same4     
,no4 #h1 ,eight ,wheels1 ,abdominal     
,roller1 #c4ej4  ,this is the same as   
,no4 #e1 except with the less number of 
wheels4 ,is made for the use of women1  
for reducing hip and abdominal measure4 
,with each roller is sent ,dr4 ,forest's
 ,manual of ,massotherapy2 containing   

#ajj pages1 giving full directions for  
use4 ,price separately #be;c4     ,,the 
,,attainment ,,of ,,efficiency          
,rational ,methods of ,developing       
,health and ,personal ,power  ,by ,w4   
,r4 ,c4 ,latson ,m4 ,d41 ,author of     
,common ,disorders1 ,the ,enlightened   
,life1 ,etc4   ,this work by ,dr4       
,latson indicates the avenues that lead 
to efficient and successful living1 and 
should be read by every man and woman   
who would reach their best and attain to
 their highest ambitions in business1   
professional1 domestic or social life4  
,something of the scope of this will be 
seen from the following   ,,table ,,of  
,,contents4       ,how to ,live the     
,efficient ,life4--,man a ,production of
      ,law--,determining ,factors in    
,health and ,power--,the ,most          
,wholesome      ,diet--,practical       
,exercises for ,efficiency--,influence  
of ,thought      ,habits4       ,mental 
,habits and ,health4--,all is           
,mind--,seen in ,animals--,formative    

,desire in the ,jungle--,mind the ,great
 ,creator--,mind the ,one ,cause of     
,disease--,faulty ,mental ,habits4      
,the ,conquest of ,worry4--,effects     
,upon ,digestion--,anarchy of the       
,mind--,a ,curable ,disorder4           
,secret of ,mental                      
,supremacy4--,practical ,methods--,the  
,key      ,note--,mental ,power a       
,habit4       ,the ,nobler              
,conquest4--,life a ,struggle--,who ,are
 the ,survivors8--,the      ,art of     
,conquest--,the ,struggle with the      
,world--,effects of      ,opposition4   
,firmness ,one ,secret of               
,power4--,without ,firmness no ,real    
,power--,how      it ,grows with        
,exercise--,gaining the ,habit of       
,firmness4       ,self-,effacement and  
,personal ,power4--,growing ,older in   
,wisdom--,the      ,fallacy of          
,identity--,self-,preservation the      
,first ,law4       ,the ,power of       
,calmness4--,the ,nervous               
,system--,effects of ,control4          

,how to ,be an ,efficient ,worker4--,how
 to ,work--,making ,drudgery a ,work    
of ,art4       ,the ,attainment of      
,personal ,power4--,an                  
,achievement--,know                     
,yourself--,learning from ,others4      
,the ,secret of ,personal               
,magnetism4--,what is ,personal         
,magnetism8--,effects of the ,lack of   
,it--,how to ,gain ,it4       ,the      
,prime ,secret of ,health4--,what is    
,essential8--,what to ,do--,how to      
,do ,it4       ,how to ,increase        
,vitality4--,the ,mark of the           
,master--,what ,is                      
,vitality8--,possibility of             
,increase--,spending ,vitality4         
,the ,attainment of ,physical           
,endurance4--,essential to              
,success--,the      ,secret of          
,endurance--,working                    
,easily--,economizing                   
,strength--,exercises for ,promoting    
,endurance4       ,the ,attainment of   
,success4--,the ,secret of              

,success--,what to ,do to      ,acquire 
,it4       ,the ,way to ,happiness4--,a 
,royal ,road to ,happiness--,the ,secret
 of      ,happiness4       ,how to ,live
 ,long in the                           
,land4--,characteristics--,essentials--,
bodily      ,peculiarities4       ,the  
,gospel of ,rest4--,all ,need ,it--,few 
get ,it--,the ,secret of                
,rest--,its ,effects4       ,sleeping as
 a ,fine ,art4--,causes of              
,sleeplessness--,the ,mind4 ,how to     
,control ,it4       ,common ,sense      
,feeding4--,what is ,proper             
,feeding8--,many      ,theories--,mental
 ,conditions--,the ,kind of ,food4      
,grace and ,how to ,get ,it4--,what is  
,grace--,hindrances to                  
,grace--,exercises for ,grace4          
,style and ,how to ,have ,it4--,the     
,secret of ,style--,carriage of the     
,body--,exercises for ,stylishness4     
,how to ,have a ,fine                   
,complexion4--,what ,effects the        
,complexion8--,the      ,secret of a    

,good ,complexion--,effects of ,food4   
,the ,secret of a ,beautiful            
,voice4--,what the ,voice ,is--,easily  
,acquired4       ,how to ,cure ,yourself
 ,when ,sick4--,it is ,easy--,what is   
,disease8--,nature's ,efforts--,best    
,remedies4  ,one of the most practical  
and helpful works published on personal 
improvement and the acquiring of        
physical and mental vigor2 a key to     
efficient manhood and womanhood and a   
long1 happy and helpful life4 ,all who  
are striving for success should read it4
  ,artistically bound in ,ornithoid     
covers4 ,price #ej;c4 ,an extra edition 
is issued on heavy paper1 bound in fine 
cloth4 ,price #a4jj4     ,,womanly      
,,beauty  ,in ,form and ,features4      
,containing specially written chapters  
from well-known authorities on the      
cultivation of personal beauty in women1
 as based upon ,health-,culture2 fully  
illustrated4 ,edited by ,albert ,turner4
 ,bound in extra cloth1 price2 #a4jj4   
,this is the best and most comprehensive

 work ever published on ,beauty         
,culture1 covering the entire subject by
 specialists in each department1 thus   
giving the work a greatly increased     
value4 ,it is profusely and beautifully 
illustrated2 a handsome volume4 ,some   
idea of the scope of this may be seen   
from the   ,,table ,,of ,,contents4     
,introduction4 ,by ,,ella ,,van ,,poole4
  ,womanly ,beauty3 ,its ,requirements4 
,by ,dr4 ,,jacques4  ,why ,it ,lasts or 
,fades4 ,by ,dr4 ,c4 ,h4 ,,stratz4      
,temperamental ,types4 ,by ,,sarah ,c4  
,,turner4  ,breathing and ,beauty4 ,by  
,dr4 ,w4 ,r4 ,c4 ,,latson4  ,curative   
,breathing4 ,by ,,madame ,,donna        
,,madixxa4  ,sleep2 ,its ,effect on     
,beauty4 ,by ,,ella ,,van ,,poole4  ,the
 ,influence of ,thought ,upon ,beauty4  
,by ,dr4 ,w4 ,r4 ,c4 ,,latson4  ,health 
and ,beauty4 ,by ,dr4 ,,chas4 ,h4       
,,shepard4  ,the ,home ,a ,gymnasium4   
,by ,,mrs4 ,o4 ,v4 ,,sessions4  ,facial 
,massage4 ,by ,,ella ,,van ,,poole4     
,the ,hair2 ,its ,care and ,culture4 ,by

 ,,albert ,,turner4  ,care of the ,hands
 and ,feet4 ,by ,,stella ,,stuart4      
,exercising for ,grace and ,poise4      
,,illustrated4  ,a ,good ,form1 and ,how
 to ,secure ,it4 ,from                  
,,health-,,culture4  ,how to ,have a    
,good ,complexion4 ,by ,,susanna ,w4    
,,dodds ,m4 ,d4  ,bust ,development2    
,how to ,secure ,it4  ,exercise3 ,who   
,needs ,it2 ,how to ,take ,it4 ,,edward 
,b4 ,,warman4  ,perfumes and ,health4   
,by ,,felix ,l4 ,,oswald1 ,m4 ,d4  ,the 
,voice as an ,element of ,beauty4 ,by   
,dr4 ,,latson4  ,how to be ,beautiful4  
,by ,,rachel ,,swain1 ,m4 ,d4  ,the     
,ugly ,duckling4 ,a ,story4 ,by ,,elsie 
,,carmichael4  ,dress and ,beauty4 ,by  
,,ella ,,van ,,poole4  ,some ,secrets   
,about a ,beautiful ,neck4 ,by ,,eleanor
 ,,wainwright4  ,hints in ,beauty       
,culture4 ,,compiled ,,by ,,the         
,,editor4  ,it is an encyclopedia on the
 subject1 covering every phase of the   
question in a practical way1 and should 
be in the hands of every woman who would

 preserve her health and personal       
appearance and her influence4 ,agents   
wanted for the introduction and sale of 
this great work4 ,sent prepaid on       
receipt of price1 #a4jj4 ,address       
,publications of the ,health-,culture   
,co41 #de ,ascension ,st41 ,passaic1    
,n4,j4  ,health-,culture4       ,the    
largest and best illustrated monthly    
magazine published on the               
preservation and restoration of health1 
bodily development and      physical    
culture for men1 women and children4    
#a4jj a year2 #aj;c4 a      number4     
,the ,enlightened ,life4       ,and ,how
 to ,live ,it4 ,by ,dr4 ,latson2 #cfe   
pages1 with portrait of the      author4
 ,cloth1 #a4jj4  ,this contains the     
leading editorials from                 
,health-,culture1 many of them revised  
and enlarged4  ,common ,disorders4      
,with rational ,methods of ,treatment4  
,including ,diet1 ,exercise1            
,baths1 ,massotherapy1 etc4 ,by ,latson4
 #cdj pages1 #bjj illustrations4        

#a4jj4  ,the ,attainment of ,efficiency4
       ,rational ,methods of ,developing
 ,health and ,personal ,power4 ,by ,dr4 
,latson4 ,paper1 #ej;c42 cloth1 #a4jj4  
,the ,food ,value of ,meat4       ,flesh
 ,food ,not ,essential to ,physical or  
,mental ,vigor4 ,by ,dr4      ,latson4  
,illustrated4 ,paper1 #be;c4  ,walking  
for ,exercise and ,recreation4       ,by
 ,dr4 ,latson4 #ae;c4  ,dr4 ,latson's   
,health ,chart4       ,presenting in an 
,attractive and ,comprehensive ,form a  
,complete      ,system of ,physical     
,culture ,exercises1 fully ,illustrated 
with ,poses      ,from ,life1 with      
,special ,directions for ,securing      
,symmetrical      ,development1 for     
,building up the ,thin ,body1 for       
,reducing ,obesity1      and for the    
,increase of ,general ,vitality4 #ahx#be
 inches1 printed on      fine paper1    
bound with metal1 with rings to hang on 
the wall4 #ej;c4  ,uncooked ,food4      
,and ,how to ,live on ,them4 ,with      
,recipes for ,wholesome ,preparation1   

,proper ,combinations and ,menus1 with  
the ,reason ,uncooked ,food ,is         
,best for the ,promotion of ,health1    
,strength and ,vitality4 ,by ,mr4 and   
,mrs4 ,eugene ,christian4 ,cloth1 #a4jj4
  ,the ,new ,internal ,bath4       ,an  
,improved ,method of ,flushing the      
,colon or ,administering an ,enema4     
,for the relief of ,acute and ,chronic  
,diseases4 ,by ,laura ,m4 ,wright1      
,m4 ,d4 ,illustrated4 #be;c4  ,womanly  
,beauty4       ,of ,form and ,feature4  
,the ,cultivation and ,preservation of  
,personal      ,beauty ,based upon      
,health and ,hygiene4 ,by ,twenty       
,well-known      ,physicians and        
,specialists4 ,with #hj half-tone and   
other      ,illustrations4 ,edited by   
,albert ,turner4 #cjj pages1 cloth and  
gold4      ,price1 #a4jj4  ,in this     
volume the ,editor has brought together 
the teachings of those who have made a  
study of special features of the        
subject1 and the result is a work that  
is unique and practical1 not filled with

 a medley of receipts and formulas1 so  
often found in books on beauty4         
,manhood ,wrecked and ,rescued4         
,how ,strength and ,vigor ,is ,lost and 
,how it may be ,restored by             
,self-,treatment4 ,a ,series of         
,chapters to ,men on ,social ,purity and
      ,right ,living4 ,by ,rev4 ,w4 ,j4 
,hunter1 ,ph4 ,d41 ,d4 ,d4 ,cloth #a4jj4
  ,it contains the following chapters3  
,the ,wreck--,an ,ancient ,wreck--,a    
,modern ,wreck--,a ,youthful ,wreck--,a 
,wreck ,escaped--,the ,rescue           
,begun--,the ,rescue ,continued--,the   
,rescue ,completed4  ,illustrated ,hints
 upon ,health and ,strength for ,busy   
,people4       ,text and ,illustrations 
by ,adrian ,peter ,schimdt1 ,professor  
of ,higher      ,physical ,culture4     
,price #a4jj4  ,the best ,system of     
,physical ,culture published4           
,courtship ,under ,contract4       ,the 
,science of ,selection4 ,a ,tale of     
,woman's ,emancipation4 ,by ,j4 ,h4     
,l4 ,eager #ddj pages1 with portrait of 

the author4 ,price1 #a4bj net4      ,by 
mail1 #a4cj4  ,a novel with a purpose1  
higher than that of any other ever      
published1 not excepting even ,uncle    
,tom's ,cabin1 as it aims to secure more
 of happiness in ,marriage and the doing
 away with the divorce evil4 ,the author
 presents1 in the form of a clean1      
wholesome love story1 some new ideas on 
the subject of ,love1 ,courtship1       
,marriage and ,eugenics4  ,human ,nature
 ,explained4       ,a new ,illustrated  
,treatise on ,human ,science for the    
,people4 ,by      ,prof4 ,n4 ,n4        
,riddell4 ,illustrated4 #djj pages4     
,extra cloth binding1      #a4jj4  ,men 
and women differ in character as they do
 in looks and temperament2 no two are   
just alike4 ,if you would know these    
,signs of ,character1 read ,human       
,nature ,explained1 and you can read men
 as an open book4 ,it gives the most    
complete system of reading character    
ever published4  ,human ,nature         
,indexed4       ,a ,descriptive ,chart  

for use of ,phrenologists4 ,by ,n4 ,n4  
,riddle4 #be;c4  ,what ,shall ,we ,eat8 
,the ,food ,question1 from the          
,standpoint of ,health1 ,strength and   
,economy4 ,containing ,numerous ,tables 
,showing the ,constituent ,elements     
of over ,three ,hundred ,food ,products 
and ,their ,relations1 ,cost and        
,nutritious ,values1 ,time of           
,digestion1 etc41 ,indicating ,best     
,foods     for all ,classes and         
,conditions4 ,by ,alfred ,andrews4      
,price1     leatherette1 #ej;c42 cloth  
binding4 #ge;c4  ,the ,new ,method4     
,in ,health and ,disease4 ,by ,w4 ,e4   
,forest1 ,b4,s41 ,m4,d41 ,fellow of ,n4 
,y4     ,academy of ,medicine4          
,sixteenth ,edition4 ,revised and       
enlarged by     ,albert ,turner1        
,publisher of ,health-,culture4 #cej    
pp41 clo4 binding1     #a4  ,it makes   
the way from weakness to strength so    
plain that only those who are past      
recovery 7the very few7 need to be sick1
 and the well who will follow its       

teachings cannot be sick1 saving the    
need of calling a physician and all     
expenses for medicine4  ,massotherapy4  
,or the ,use of ,massage ,rollers and   
,muscle ,beaters in ,indigestion1       
,constipation1 ,liver ,trouble1         
,paralysis1 ,neuralgia and ,other       
,functional ,diseases4 ,by ,w4 ,e4      
,forest1 ,m4 ,d4 #be;c4  ,constipation4 
,its ,causes and ,proper ,treatment     
,without the ,use of ,drugs4 ,by ,w4 ,e4
     ,forest1 ,m4 ,d4 ,the only rational
 method of cure4 #aj;c4  ,hygienic      
,cookery4      ,or ,health in the       
,household4 ,by ,susanna ,w4 ,dodds1 ,m4
 ,d4 #b4jj4  ,it is unquestionably the  
best work ever written on the healthful 
preparation of food1 and should be in   
the hands of every housekeeper who      
wishes to prepare food healthfully and  
palatably4  ,the ,diet ,question4       
,giving ,reasons ,why--,rules of ,diet4 
,by ,dr4 ,dodds4 #be;c4  ,the ,liver and
 ,kidneys4      ,with a ,chapter on     
,malaria4 ,part ,i4 ,the ,liver and ,its

 ,functions1     ,diseases and          
,treatment4 ,part ,,ii4 ,the ,kidneys1  
,their ,healthy ,action     and ,how to 
,secure ,it4 ,part ,,iii4 ,malarial     
,fever1 ,rational ,treatment     by     
,hygienic ,methods4 ,by ,dr4 ,dodds4    
#be;c4  ,race ,culture4      ,the       
,improvement of the ,race through       
,mother and ,child4 ,by ,susanna ,w4    
,dodds1 ,m4 ,d4 ,nearly #ejj pages1     
#a4ej4  ,dr4 ,dodds' experience as a    
physician1 teacher and lecturer has     
given her the preparation needed for the
 writing of this book4 ,it is certainly 
safe to say that every woman1 especially
 the mothers of young children and      
prospective mothers1 should read it4 ,no
 other work covers so completely the    
subject of health for women and children
 as in ,race ,culture4  ,scientific     
,living4      ,for ,prolonging the ,term
 of ,human ,life4 ,the ,new ,domestic   
,science1     ,cooking to ,simplify     
,living and ,retaining the ,life        
,elements in ,food4     ,by ,laura      

,nettleton ,brown4 #a4jj4  ,this work   
presents new views on the health        
question1 especially as related to food4
 ,it treats of the life in food1 showing
 that in the preparation of food by the 
usual methods the life-giving vitality  
is destroyed2 that is1 the organic      
elements become inorganic4 ,the reason  
is clearly stated and recipes and       
directions for cooking1 with menus for a
 balanced dietary1 are given4  ,cooking 
for ,health4      ,or ,plain ,cookery1  
,with ,health ,hints4 ,by ,rachel       
,swain1 ,m4 ,d4 #a4jj4  ,this book is   
the outcome of progress in the kitchen1 
and provides for the preparation of food
 with direct reference to health4 ,it is
 not an invalids' ,cook ,book1 but for  
all who believe in eating for strength1 
and the use of the best foods at all    
times4  ,the ,no-,breakfast ,plan and   
,fasting ,cure4      ,by ,edward ,hooker
 ,dewey1 ,m4 ,d4 ,cloth1 #a4jj4         
,presents his theories in a clear1      
concise1 practical way1 together with   

specific and definite instructions for  
the carrying out of this method of      
living and treatment4  ,experiences of  
the ,no-,breakfast ,plan and ,fasting   
,cure4      ,a letter in answer to the  
many questions asking for special       
details     as to methods and result4   
,by ,dr4 ,dewey1 #ej;c4  ,chronic       
,alcoholism3      ,its ,radical ,cure4  
,a new method of treatment for those    
afflicted with     the alcohol habit1   
without the use of drugs4 ,by ,dr4      
,dewey4 #ej;c4  ,health in the ,home4   
,a ,practical ,work on the ,promotion   
and ,preservation of ,health1 with      
,illustrated ,prescriptions of ,swedish 
,gymnastic ,exercises for ,home     and 
,club ,practice4 ,by ,e4 ,marguerite    
,lindley4 #a4jj4  ,unquestionably the   
best and most important work ever       
published for the promotion of the      
health of women and children4  ,the     
,temperaments2      ,or ,varieties of   
,physical ,constitution in ,man in      
,their ,relations to     ,mental        

,character and the ,practical ,affairs  
of ,life1 etc4 ,by ,d4 ,h4     ,jacques1
 ,m4 ,d4 ,nearly #aej ,illustrations4   
#a4ej4  ,the only work published on this
 important and interesting subject4 ,the
 author made it the special subject of  
study and was thoroughly familiar with  
all temperamental questions4  ,the      
,avoidable ,causes of ,disease2         
,insanity and ,deformity1 ,together with
 ,marriage and ,its ,violations4     ,by
 ,john ,ellis1 ,m4 ,d4 ,new ,edition1   
,revised and ,enlarged by the           
,author1 with the ,collaboration of ,dr4
 ,sarah ,m4 ,ellis4 #a4jj4  ,this book  
should be in every library1 and if read 
and its teachings followed nearly all   
sickness and disease would be avoided   
with the accompanying suffering and     
expense--one of the most valuable works 
ever published4  ,facial ,diagnosis4    
,indications of ,disease as shown in the
 ,face4 ,by ,dr4 ,louis ,kuhne4         
,illustrated4 #a4jj4     ,,scientific   
,,living  ,for ,prolonging term of      

,human ,life  ,the ,new ,domestic       
,science1 ,cooking to ,simplify ,living 
and ,retaining the ,life ,elements in   
,food4  ,by ,,laura ,,nettleton ,,brown4
  ,a great truth is emphasized in this  
book1 namely1 that in the ordinary      
processes of cooking the organic        
elements become inorganic and food      
values are destroyed4 ,this dietetic    
idea is most important1 and it is       
claimed by the author that when         
generally known and made practical it   
will restore the racial vigor as nothing
 else can1 free woman from the slavery  
of the cook stove and become a large    
factor in the solution of the servant   
problem4  ,the author does more than    
inform2 she arouses and inspires2 she   
also enters into the practical          
demonstration of the new way2 food      
tables1 recipes and menus are numerous  
and enlightening and will prove         
exceedingly helpful not only to busy    
housekeepers1 but also to all persons   
who desire to get the greatest benefit  

and fullest enjoyment from the daily    
meals4  ,she refrains from urging the   
exclusive use of uncooked foods1 but    
shows what kind of cooking can be made  
useful4 ,a most interesting and         
practical feature of this work is the   
clear and discriminating instructions   
given for the application of heat in    
preparing food4 ,from the author's point
 of view it becomes evident that the    
present mode of preparing food is not   
only unnecessarily laborious1 but that  
it involves great waste of the raw      
material and puts a severe tax upon the 
digestive organs of the consumer4  ,the 
best thing about the new way to many    
minds1 however1 will be that it greatly 
enhances the appetizing qualities of the
 viands4 ,it treats of the chemistry of 
food in a way that is easily understood 
and made practical4 ,the concluding     
chapter of the book deals with          
,associate ,influences1 and gives sound 
advice upon other factors than diet4    
,the volume is thoroughly sensible and  

enlightening2 original without being    
cranky2 radical without being faddish2  
withal1 practical plain and entirely    
helpful4 ,no one who is interested in   
the all-important question of scientific
 living can afford to be without this   
book4 ,it will be found of interest to  
teachers and students of domestic       
economy4 ,it is very carefully and      
thoroughly indexed1 adding to its       
usefulness4  ,printed on fine paper4    
,handsomely bound in extra cloth4 #a4jj 
by mail on receipt of price4 ,if not    
entirely satisfactory1 money will be    
returned4 ,address     ,the ,new        
,internal ,bath   ,the benefits and     
great importance of properly flushing   
the colon is now fully recognized and it
 has led to a large and increasing      
demand for syringes used for this       
purpose4 ,the appliances in general use 
have one very serious fault1 the water  
is discharged into the lower part of the
 rectum1 which is distended1 and thus   
produces an irritation which often      

proves injurious1 causing and           
aggravating piles and other rectal      
troubles4 ,it in frequently a cause of  
constipation and creates a necessity for
 continuing the use of enemas           
indefinitely4  ,dr4 ,wright's ,new      
,colon ,syringe  ,consists of a strong1 
well made1 four quart rubber bag or     
reservoir with two long ,,soft ,,rubber 
,,flexible ,,tubes1 by the use of which 
the water is easily carried past the    
rectum and into the sigmoid flexure1 and
 by the use of the longest tube may be  
carried up to the transverse colon4 ,the
 water is then discharged where it      
needed and the cleansing is made much   
more perfect than it can be in any other
 way4 ,the tubing and the outlets are   
extra large1 securing a rapid discharge 
of the water1 which reduces the time    
required to less than one-half that     
usually taken1 which is a very great    
advantage over other syringes4 ,this new
 syringe will prove a most important    
help in the taking of ,internal ,baths  

in the ,new ,method treatment as        
recommended by ,dr4 ,forest and others1 
and will prove curative in many cases   
when all others fail4  ,dr4 ,wright's   
manual on the taking of the ,internal   
,bath1 containing full directions for   
its use in ,constipation1 ,diarrhoea1   
,dyspepsia1 ,biliousness1 ,sick         
,headache1 ,kidney ,troubles1           
,convulsions1 ,jaundice1 ,rheumatism1   
,colds1 ,influenza1 ,la ,grippe1        
,diseases of ,women1 ,worms and         
,constipation in ,children and other    
diseases1 price #be;c41 is given free   
with each syringe4  ,carefully packed in
 a fine polished wooden case1 will be   
sent prepaid to any address on receipt  
of price1 #e4jj1 with a copy of ,dr4    
,forest's great work1 ,the ,new ,method1
 the very best work on ,health and      
,disease published4 7,price1 #a4jj71    
both for #e4ej4  ,an ,infants' ,flexible
 ,rubber ,tube will be sent for #ge;c4  
extra2 ,new improved ,vaginal           
,irrigator1 #a4jj2 two ,hard ,rubber    

,rectal ,tubes if desired1 #be;c extra4 
,agents wanted to introduce and sell    
this4     ,health ,culture ,appliances  
,,dr4 ,,wright',s ,,colon ,,syringe1 for
 taking the ,new ,internal ,bath4  ,this
 consists of a one-gallon reservoir1 one
 each1 long and short flexible rubber   
colon tube1 one box of antiseptic       
powder1 and ,dr4 ,wright's ,manual of   
the ,new ,internal ,bath1 all packed in 
a polished wooden case4 ,price1 prepaid1
 #e4jj4  ,,the ,,primo ,,ladies'        
,,syringe4 ,price1 #b4jj4 ,the only     
properly constructed ,vaginal ,syringe  
made4  ,every woman should have a good  
syringe for use in emergencies and for  
purposes of cleanliness1 which is       
essential to health1 comfort and        
pleasure4  ,all women1 married or       
single1 should have a ,primo4 ,with each
 is sent full directions for use in all 
emergencies4  ,,dr4 ,,forest',s         
,,massage ,,rollers4  ,these rollers are
 coming into general use wherever       
massage is needed and are a cure for    

many of the functional disorders as     
,dyspepsia1 ,constipation1 ,biliousness1
 ,neuralgia1 ,rheumatism1               
,sleeplessness1 ,obesity1 and wherever  
there is a lack of a good circulation of
 the blood2 and the developers and      
facial rollers are used successfully for
 building up the form and the prevention
 of wrinkles and age in the face4 ,the  
rollers consist of wheels about #a-a_/b 
inches in diameter3 around the centre is
 a band or buffer of elastic rubber4    
,no4 #a1 ,body ,roller1 #f ,wheels1     
#b4--,the best size for use over body1  
and especially for indigestion1         
constipation1 rheumatism1 etc4  ,no4 #b1
 ,body ,roller1 #d ,wheels1             
#a4ej4--,smaller and lighter than ,no4  
#a1 for small women it is best in size  
for use over the stomach and bowels1 the
 limbs and for cold feet4  ,no4 #c1     
,scalp ,roller1 #a4ej4--,made in fine   
woods1 and for use over the scalp1 for  
the preservation of the hair4  ,no4 #d1 
,bust ,developer1 #b4ej4--,the best     

developer made4 ,by following the plain1
 physiological directions given1 most   
satisfactory results can be obtained4   
,no4 #e1 ,abdominal ,roller1 #ab        
,wheels1 #d4--;,for the use of men to   
reduce the size of the abdomen and over 
the back4  ,no4 #f1 ,facial ,roller1    
#b4ej4--,made in ebony2 very fine for   
use over the face and neck1 for         
preventing and removing wrinkles and    
restoring its contour and form4  ,no4   
#g1 ,facial ,roller1 #a4ej4--,like ,no4 
#f4 ,made in white maple4 ,in other     
respects the same4  ,no4 #h1 ,abdominal 
,boiler1 #h ,wheels1 #c4ej4--,this is   
the same as ,no4 #e1 except with the    
less number of wheels4 ,is made for the 
use of women1 for reducing hip and      
abdominal measure4  ,no4 #a ,massage    
,vibrator1 #bd ,balls1 price #b4jj4     
,no4 #b ,massage ,vibrator1 #ab ,balls1 
price #a4be4  ,dr4 ,forest's ,manual of 
,massotherapy1 containing nearly #ajj   
pages1 giving full directions for use1  
sent with each of the above4  ,,turkish 

,,bath ,,cabinets4  ,no4 #a1 a ,double  
,walled ,cabinet1 the best made1 with   
new and improved heater and manual      
giving full instructions for using the  
,cabinet for the ,cure of ,colds1       
,catarrh1 ,rheumatism1 ,la,grippe1      
,neuralgia1 ,kidney ,trouble1 ,lumbago1 
,malaria1 and many other disorders4     
,price #ab4ej4  ,no4 #b ,cabinet ,single
 ,walled1 with heater and instructions  
as above4 ,price #g4ej4  ,,dr4          
,,forest',s ,,health ,,culture          
,,vaseline ,,spray and ,bottle of       
,catarrh ,remedy4 ,price1 #b4jj4  ,,the 
,,wilhide ,,exhaler4 ,price #a4jj4      
,special descriptive circulars of any of
 the above sent on application4         
,uncooked ,foods ,and ,how to ,use      
,them4   ,with recipes for wholesome    
preparation1 proper combinations and    
menus1 with the reason why it is better 
for the promotion of health1 strength   
and vitality to use uncooked than cooked
 foods1 by ,mr4 and ,mrs4 ,eugene       
,christian1 with an ,introduction by ,w4

 ,r4 ,c4 ,latson1 ,m4 ,d4  ,it will meet
 a widespread want filled by no other   
work that has ever been published1 and  
will do very much to solve the question 
of how to live for health1 strength1 and
 happiness4  ,it will simplify methods  
of living--help to solve the servant    
question and financial problems1 as well
 as point the way for many to perfect   
health4 ,the following chapter headings 
show something of the scope and value of
 this4  ,,contents4  ,,part ,,first--   
,why ,this ,book ,was ,written1         
,introduction1 ,the ,emancipation of    
,women1 ,the ,functions of ,foods1 ,food
 ,products1 ,selection of ,foods1 ,raw  
,foods1 ,preparation of ,foods1         
,preparation of ,uncooked ,wood1        
,effects of ,cooking ,food1 ,tables     
,giving ,nutritive ,values1 etc4 ,food  
,combinations1 ,condiments1             
,bread--,fermentation1 ,economy and     
,simplicity1 ,as a ,remedy4  ,,part     
,,second--  ,how to ,begin the ,use of  
,uncooked ,foods4    ,recipes for--     

,soups1 ,salads 7#ce kinds71 ,eggs1     
,meat and ,vegetables1 ,cereals1 ,bread1
 ,crackers and ,cakes1 ,nuts1 ,fruits   
and ,fruit ,dishes1 ,evaporated ,fruits1
 ,desserts1 ,jellies and ,ices1 ,drinks1
 ,menus1 ,miscellaneous4  ,it is the    
most important work on the food question
 ever published4 ,bound in cloth4       
,price1 #a4jj2 with a year's            
subscription to ,health-,culture1 #a4ej4
     ,,common ,,disorders  ,including   
,diet1 ,exercise1 ,baths1 ,exercise1    
,massotherapy1 ,etc4  ,,by ,w4 ,r4 ,c4  
,,latson4 ,m4 ,d4   ,this is a practical
 handbook and guide for the home        
treatment of the sick without the use of
 drugs1 with suggestions for the        
avoidance of disease and the retaining  
of health and strength4 ,a book for     
those who would get well and keep well4 
,,contents4  ,introduction4--,what the  
,body ,is4 ,cell ,life and ,its         
,construction4 ,circulation of the      
,blood and ,what ,it ,is4 ,what         
,exercise ,does4  ,massage4 ,principles 

and ,practice4 ,how ,it ,acts as a      
,remedy4  ,massotherapy4 ,showing ,how  
,it ,is ,applied4  ,special ,exercises4 
,including ,those for ,development and  
,remedial ,work4  ,tissue ,building4    
,special ,diet1 with ,menus4  ,obesity4 
,its ,cause and ,treatment ,instructions
 for ,general ,reduction4  ,indigestion4
 ,causes of ,dyspepsia4 ,what to ,do to 
,secure ,good ,digestion4               
,constipation4 ,its ,causes4 ,treatment 
by ,hygienic ,measures4  ,rheumatism4   
,muscular and ,articular4 ,treatment4   
,gout4 ,causes4 ,symptoms4 ,general and 
,local ,treatment4  ,neuralgia4 ,causes 
and ,symptoms4 ,the ,only ,rational     
,treatment4  ,sprains and ,synovitis4   
,symptoms4 ,treatment4  ,varicose ,veins
 and ,swollen ,glands4 ,the ,cause and  
,treatment4  ,baldness4 ,treatment for  
,restoring the ,hair4  ,lung ,disorders4
 ,how to ,improve ,breathing4 ,the      
,prevention and ,treatment of           
,consumption4  ,round ,shoulders and    
,protruding ,collar ,bones4 ,how to     

,overcome ,them1 with ,special          
,exercises4  ,how to ,strengthen the    
,back4 ,the ,cause of ,spinal ,weakness4
  ,how to ,strengthen the ,trunk4 ,the  
,importance of ,strong ,bodily ,muscles4
  ,a ,chair as a ,gymnasium4 ,how to    
,use a ,bedroom ,chair as a ,complete   
,gymnasium ,apparatus4  ,the ,hygiene of
 the ,skin4 ,nerves of the ,skin4 ,sun  
,baths4  ,modern ,nervousness4 ,the     
,best ,treatment4  ,smallpox4 ,its      
,nature4 ,prevention4 ,treatment of     
,smallpox4  ,sunstroke4 ,causation and  
,treatment4 ,how to ,avoid ,it4 ,what to
 ,do ,when ,prostrated4  ,in this work  
the author sets forth the methods he has
 pursued and found be practical and     
successful4 ,over #cjj pages and #bjj   
,illustrations4 ,price #a4jj4     ,,race
 ,,culture  ,,the ,,improvement ,,of    
,,the ,,race ,,through ,,mother ,,and   
,,child4 ,by ,susanna ,w4 ,dodds1 ,m4   
,d4  ,a large #abmo4 volume bound in    
extra cloth1 price1 #a4ej   ,the time   
has come when parents must consider the 

responsibilities that rest upon them in 
relation to their children and make a   
study of ,eugenics4 ,this cannot be     
avoided or shirked and especially should
 prospective mothers study the subject  
in all its bearing1 and know what you   
should do and what you should not do to 
insure the best possible for your unborn
 child4 ,what conditions will promote   
the best for health1 and afford the     
highest degree of intellectual and moral
 development4 ,what limit you shall     
place upon the number of children4 ,race
 ,suicide is not so serious a question  
as ,race ,culture1 which may be easily  
attained by giving proper attention to  
the subject4  ,the author of ,,race     
,,culture has made a most careful study 
of the whole subject1 starting from the 
foundation1 taking up pre-natal culture 
in all its bearings1 including the      
marriage relations and the father's     
responsibilities4 ,considering the      
health and the well-being of the        
prospective mother and her diseases4    

,how childbearing may be made easy1 the 
first care of and the feeding of the    
babe1 all the diseases of infancy and   
childhood and their treatment without   
the use of drugs4  ,the avoidable causes
 of disease in children and adults are  
fully considered and a voluminous       
appendix treats of the use of water1    
massage1 exercise1 food and drinks1 and 
how to prepare them as remedial         
agencies4  ,it is safe to say that no   
greater or more important work on this  
subject has ever been written4  ,every  
woman and especially every prospective  
mother should read it4 ,its cost is as  
nothing compared to its value4 ,price1  
#a4ej by mail4     ,the ,food ,value of 
,meat  ,flesh ,food ,not ,essential to  
,mental or ,physical ,vigor4  ,by ,w4   
,r4 ,c4 ,,latson1 ,m4 ,d41   ,the most  
valuable work on ,practical ,dietetics  
that has been published4 ,the ,food     
,question is considered in its relation 
to health1 strength and long life4 ,some
 idea of the scope may be seen from the 

following   ,,contents  ,,introduction4 
,importance of the ,subject4 ,influence 
of ,foods on the ,health and ,morality  
of the ,community4 ,the ,most ,important
 ,question of ,dietetics4 ,classes of   
,foods4 ,description of ,proteids4 ,the 
,starches4 ,conversion of ,starches into
 ,sugars4 ,fruit ,sugar4 ,the ,fats4    
,salts4 ,effect of ,cooking ,upon       
,foods4  ,,digestion4 ,definition of the
 ,process4 ,saliva4 ,the ,ptyalin4      
,effect of ,eating ,sugar with ,starchy 
,foods4 ,gastric ,digestion4 ,the       
,stomach2 ,the ,gastric ,juice2         
,peptones2 ,digestion ,in the           
,intestines2 ,importance of ,digestion2 
,tabular ,statement of the ,digestive   
,process4  ,,composition ,,of ,,foods4  
,the ,four ,elements of ,food2 ,proper  
,proportion of ,each ,element2          
,selection of ,balanced ,foods2 ,table  
of ,food ,analyses2 ,value of ,cooked   
,vegetables2 ,the ,reason ,why ,many    
,vegetarians ,fail2 ,fresh ,fruits2     
,pure ,water2 ,the ,grains2 ,the        

,legumes2 ,nuts4  ,,food ,,values ,,of  
,,flesh ,,meats4 ,the ,question at      
,issue2 ,biological ,data1 ,what ,they  
,indicate2 ,the ,intestinal ,tract2 ,the
 ,food ,value of ,meat2 ,poisons2       
,disease ,infection2 ,the ,strongest    
,argument ,against the ,use of ,flesh   
,meat2 ,vigorous ,vegetarians2          
,intellectual ,vegetarians2             
,vegetarianism and ,vigor4              
,,combinations ,,of ,,foods4            
,principles2 ,cooked and ,uncooked      
,foods2 ,model ,menus2 ,breakfast2      
,luncheon2 ,dinner2 ,advantages of      
,vegetable ,foods4  ,price by ,mail1 in 
,paper4 #be;c1 ,cloth ,binding1 #ej;c4  
,,common ,,disorders  ,causes1          
,symptoms1 and ,hygienic ,treatment1 by 
the use of ,water1 ,massotherapy1 and   
other ,rational ,methods4  ,by ,w4 ,r4  
,,latson1 ,m4 ,d4  ,among the diseases  
considered may be mentioned             
,indigestion1 ,constipation1            
,rheumatism1 ,neuralgia1 ,lung          
,troubles1 ,gout1 ,nervousness and other

 minor complaints4 ,the work contains   
nearly #cjj pages1 profusely            
illustrated4 ,bound in ,cloth4 ,price1  
#a4jj4 ,sent by mail on receipt of      
price4     ,the ,up-to-date ,woman      
needs to know something more than simply
 ,how to ,cook and follow recipes       
brought to her attention in ,cook ,books
   ,,she ,,should ,,know  ,what are the 
,best ,foods for her family4 ,what      
,foods will keep all ,well and ,strong4 
,what is best for the ,children4 ,what  
do the ,men ,need4 ,what ,foods are     
,economical and ,nutritious4 ,what are  
best ,food ,combinations4 ,how often is 
,meat ,necessary4 ,what are the ,best   
,meat ,substitutes4 ,what is the ,food  
,value of ,fish4 ,what is the ,food     
,value of ,milk4 ,what is the ,food     
,value of ,nuts4 ,are ,beans ,nutritious
 and ,healthful4 ,is ,nut ,butter better
 than ,cow ,butter4 ,are ,tea and       
,coffee ,injurious4 ,which ,food        
,digests ,quickly and which ,slowly4    
,how to ,get the ,most ,food ,value for 

the ,least ,money4  ,all these and many 
other questions are answered in  ,prof4 
,andrews ,great ,book     ,what ,shall  
,we ,eat8  ,the ,food ,question from the
 standpoint of ,health1 ,strength and   
,economy4 ,indicating ,best ,foods for  
all ,classes and ,conditions4   ,this   
work covers every phase of the food     
question in a practical way4  ,shows how
 food is digested and gives the         
constituent elements of all food        
products1 their cost1 food values1 time 
of digestion1 etc41 ,comparative value  
of beef1 mutton1 pork1 eggs1 fish1 fowl1
 oysters1 the grains1 breads1 peas1     
beans1 milk1 butter1 cheese1 sugar1     
beer1 fruits1 nuts1 etc41 which make    
flesh1 bone1 nerve2 which gives most for
 least money4 #be tables showing results
 of nearly #aejj food analyses4 ,price  
in leatherette binding1 #ej cents1 cloth
 #ge cents1 postpaid4  ,if not satisfied
 money promptly returned4 ,every man    
should order this for his wife1 or some 
other woman4 ,send stamps4     ,the     

,enlightened ,life and ,how to ,live it 
,by ,w4 ,r4 ,c4 ,,latson1 ,m4 ,d4       
,author of ,common ,disorders1 ,the     
,attainment of ,efficiency1 ,food ,value
 of ,meat1 ,etc4  ,this work contains a 
collection of ,dr4 ,latson's strong     
editorials that have appeared in        
,health-,culture1 carefully revised and 
enlarged1 with other matter4 ,the great 
interest that has been manifested in    
these leaders will insure a demand for  
this work4 ,the scope will be seen from 
the following chapter headings3         
,introduction--,the ,ultimate           
,ideal--,the ,mind and ,its ,body--,what
 ,shall a ,man ,take in ,exchange for   
,his ,soul8--,health as an ,asset--,the 
,waste of ,life--,health as a ,factor in
 ,business ,success--,the ,causation of 
,disease--,are ,weakness and ,disease   
,increasing8--,the ,detection of        
,disease--,the ,prevention of           
,disease--,heredity and                 
,disease--,disease3 ,its ,nature and    
,conquest--,methods of ,healing--,drug  

,medication in the ,treatment of        
,disease--,religion and                 
,medicine--,worry the ,epidemic of the  
,day--,race ,suicide--,race ,suicide1   
,pro and ,con--,simplified ,living--,the
 ,death-,dealing ,detail--,the          
,slaughter of the ,innocents--,crimes   
,against ,children--,sleep and          
,rest--,mental and ,physical ,effects of
 ,music--,the ,common ,sense of ,foods  
and ,feeding--,the ,mission of          
,pain--,drugs--,the ,surgical ,operation
 ,frenzy--,vaccination2 ,blessing or    
,curse8--,free ,water ,drinking as a    
,hygienic ,measure--,evil ,effects of   
,alcohol--,the ,pinnacles of ,absurdity4
  ,published in large1 clear type1      
handsomely bound in cloth4 ,price1 sent 
prepaid1 #a4jj4     ,the ,health        
,culture ,magazine  ,,elmer ,,lee41 ,a4 
,m41 ,m4 ,d41 ,,editor  ,,principles    
,,and ,,objects  ,health ,culture seeks 
the advancement of humanity by declaring
 the obvious teachings of nature4       
,health ,culture aims to educate the    

people out of superstition1             
misunderstanding and fear arising from  
the imperfect interpretation of natural 
principles4  ,health ,culture recognizes
 that health and comfort1 happiness and 
long life are desirable and attainable  
by the faithful observance of hygiene4  
,that neglect and abuse of natural and  
simple living inevitably leads to       
weakness1 degeneracy1 disease and death4
  ,health ,culture from the scientific  
sense as well as on grounds of sentiment
 opposes the taking of life needless to 
obtain food for man4  ,health ,culture  
holds that food products of the         
vegetable kingdom are ample and         
favorable for a safe1 complete and full 
development of the kingdom of man4      
,health ,culture opposes as needless and
 wasteful of life those research        
activities known as vivisection1 also as
 contrary to human interest the use of  
drugs1 serums1 vaccines and chemicals as
 medicines or preventives of disease by 
legal compulsion4  ,health ,culture is  

an illustrated ,monthly1 ,standard      
,magazine size2 #a4jj a year1 #ae cents 
a ,no41 ,canadian subscriptions #a4be1  
,foreign #a4ej4  ,address1 ,the ,health 
,culture ,co41 ,passaic1 ,n4 ,j4