The telephone and telegr aph were the outgrowth of man's protest against the courier system. The inventions of all 
the marvelous machines to which we point as evidences and 
marks of our great civilization, originated in the one thought, 
the saving of human labor. But the stomach is a veritable 
gehenna, and the appetite its grizzly gorgon that holds 
millions of women in a worse bondage than the negro 
suffered in the South before the war. EFFECTS OF COOKING FOOD. IN all nature there are two great forces working, as it were, 
against each other; namely, construction and destruction. That 
is to say, nature is, on the one hand, assembling together 
certain elements and building them into forms we call life, 
and on the other it is breaking down, changing and dissipating 
these elements, which process we call death or destruction. In the process of construction, the vegetable or plant 
takes up from the mineral kingdom inorganic matter, and 
converts it into organic or living matter, such as is found in 
fruits, nuts, cereals,—the natural foods of man. It is only 
through this process that mineral elements can build or 
become a part of animal life. One of the most potent and effective agencies known to 
change and demolish materials is fire. When we apply it to 
our food in the process of cooking , it results in such a change 
as destroys the elementary plant form, and the mineral 
elements return to their inorganic condition. It cannot be 
otherwise, insomuch as it possess es absolutely no element of 
construction. At about 145° F. certain properties in plant life are 
destroyed. For instance, a leaf of cabbage, if emersed in water 
that can easily be endured by the bare hand, will wilt, 
showing that part of its cellular life is destroyed at that 
temperature. The heat can be increased until all plant life is destroyed. This becomes important when we remember that animal life 
is supported and entirely constructed from plant life. The 
living plant possesses all the elements from which animal life 
is made. Therefore, the question would naturally arise in the 
mind of any thinking person, "Why destroy in part the plant 
life before feeding it to the an imal? In what possible way can 
the application of heat improve it?" Our education, our 
science and learning, are of small value, if they do not teach 
us how to build the highest form of animal life from the 
material used. Many articles of our food are subjected to an intense dry 
heat, ranging from 300° to 400° F., in the vain hope that in 
some way they may be improved. Bread browned in an oven 
is partly changed to ashes. It is half destroyed. Were it kept 
there twice as long it would be wholly destroyed. Yet millions of people insist on eating those supercooked 
foods. They insist on wheat being made into Zwieback, which 
might be described as a bit of ashes held together by a little 
gluten, without ever spending one moment in thinking of the 
real difference in food value, between this stuff and the grain 
in its original state. Of all the curious customs into which people have 
evolved, cooking seems to be the strangest and to possess the 
least excuse for existence. It has made of woman a slave. It 
has made of the stomach a potpourri for everything living or 
dead. It so changes the proper ties of foods that no chemist living can analyze them. It is the chief cause of mixing food 
products, which is the principal cause of overeating, which, in 
its turn, is the genesis of nearly all stomach and intestinal 
disorders. It has changed man into an omnivorous, and in 
some cases into a carnivorous animal. COOKING MILK. THE custom of cooking or sterilizing milk, due to ignorance, 
is little less than criminal. Cooking milk is recommended by certain alleged dietetic 
authorities on the ground that it kills bacteria. They probably 
forget, maybe do not know, that all the five digestive fluids 
are strongly germicidal. The bacteria that may exist in milk, 
of which so much fear is entertained, could not live an instant 
after coming in contact with the gastric juice which is 
strongly aciduous, to say nothing of contact with the saliva, 
bile, and pancreatic and intestinal juices. Milk, however, should be taken with some intelligence. A valuable lesson in its proper use can be learned from the 
calf, or nursing infant, which draw and swallow it in small 
quantities and which keep up a c ontinuous motion of the jaws 
as if in chewing, thus pumping into the mouth enough saliva 
to aid nature in the first process of digestion. Milk can be thoroughly insalivated by taking it into the 
mouth and mixing it with other foods which have been 
thoroughly masticated and are ready for swallowing. The too free use of boiled or sterilized milk will produce 
scurvy in children, and when scurvy exists both sterilized and 
raw milk must be discontinued. It is certainly, therefore, 
much better to commence at on ce the use of milk in its 
natural condition than to risk the development of scurvy and 
then be compelled to entirel y do without such a valuable 
food. Sterilized milk lacks freshness. It tastes dead, and to a 
very great extent it is dead. Milk is rich in albuminoids, 
derived, as it is, from tissues that contain them, and are 
present in a vitalized form as pr oteids. The change that takes 
place in boiling is the coagulation of the proteid molecules, 
which sets free the inorganic molecules, thus rendering them 
as to the iron and fluorine unabsorbable, and as to the 
phosphates unassimilable. It is this most vital change that 
takes place when milk is cooked. The use of sterilized milk becomes especially serious 
when it is remembered that children require both phosphatic 
and ferric proteids in a living form which are contained only 
in the natural or uncooked milk. When adults have long violated the dietetic laws by 
overfeeding,—consuming large quantities of food and drink 
that have been devitalized by fire and fermentation,—milk is, 
in many cases, the one food that will restore a normal 
condition; especially is this tr ue in advancing old age when 
the organs of digestion become weak, and the requirements of 
the body are more like those of the infant. Milk is then of 
more and more importance as an article of food. FLESH FOODS. THERE  is no disputing the fact that many thousands of people 
appear to attain a very fine physical development and seem to 
maintain good health who subsist upon a mixed diet, 
including meat. It is unquestionably true that meat will 
sustain life, and it is equally tr ue that life can be sustained 
without it. The objections to meat are: First, it is laden with the 
poisons that come from the torn-down tissue and urea of the 
animal, all of which must be taken into the blood and 
disposed of by the excretory organs of the body which are 
always worked to their normal capacity to carry off the waste 
products that come from our own body; and when laden with 
that of another animal, they are often taxed beyond their 
power. Second, recent experiments in the States of Ohio and 
Illinois developed the fact that about 36 per cent. of the best 
cattle in these two States are di seased. The majority of them 
have tuberculosis. All readers of this book may not be willing 
to wholly eschew the juicy sirloin, or even the fat pork chop; 
but we do believe that when they have thought the matter 
seriously over without the cons ultation of appetite, they will 
decide that the flesh of another animal is not only hazardous, 
but wholly unnecessary as an article of food. If one decides that meats are absolutely necessary, it 
should be his object to take it in its best and most nutritive 
form. Cooking cannot possibly improve it. The only change 
that heat could possibly make w ould be to convert part of its 
nutritive value into heat and p ass it off into the atmosphere. Inasmuch, therefore, as heat is merely an expression of 
energy, the energy or heat lost in cooking might be applied to 
the body if the meat were eaten without the application of 
fire. The most popular reason given for cooking meat is that it 
kills disease germs. In the first place, nothing should be eaten 
that contains disease germs, and in the second place, heat 
does not kill them. The germs cannot be destroyed until the 
meat is destroyed of which they are a part. In partly cooked or 
rare meats no germs are destroyed, and it is admitted by all 
authorities that rare meats are more easily digested and far 
more nutritious than those we ll done. There is no reason why 
the rare meat idea should not be carried to its logical end, and 
the food served entirely raw. In the form of meat there is nothing more nourishing than 
beefsteak a la Tartar (see recipe), or Hamburger steak, 
uncooked, dried beef, jerked ve nison, etc. All of these are 
much to be preferred to the cooked article. If cooking were abolished the taste and requirements of 
the body would very soon solve the meat question. People 
would eat shell fish, dried and smoked meat, and possibly 
beefsteak a la Tartar so long as the body called for or 
demanded them, and no longer. This would also solve several other great questions with which misguided individuals, 
societies, churches, political parties and State legislatures are 
vainly struggling. It is impossible to keep alive the appetite for such 
stimulants as tobacco, fermented and distilled liquors, tea and 
coffee, when the body is correctly fed. A being who subsists 
upon clean, elementary foods would have no more desire for 
stimulants and narcotics than a horse or a dog would have for 
a Manhattan cocktail. It is the changing, the perverting, the cooking and the 
artificializing of foods that creates and keeps alive these 
abnormal desires. If we feed the body upon elementary foods, 
in the state in which nature created them, we can depend upon 
it to suggest to us daily that  which it needs. The strange 
faculty of hunger was made a part of the human organism, to 
perform this specific work. NUTS. NUTS, one of the best articles of food known to science, the 
thing which helped to lift primitive man from a gibbering 
anthropoid to the Greek Apollo, are by many people the most 
misunderstood and maligned articles in all the dietetic 
catalogue. The nut is commonly used now, and for many 
decades has been used, as a confec tion, or to finish off the 
alleged good dinner; and while it was the only decent article 
of diet eaten during the feast, yet owing to its geographical 
position in the "potpourri" it was charged up with a lot of 
mischief for which it was in no wise responsible. There are 
many intelligent people who sincerely believe the nut to be an 
indigestible and harmful article  of food, and we quite agree 
with them when it is eaten about number 21 at a swell course 
dinner. But when given an opportunity and eaten as a decent 
nut should be, it is one of the most delicious, harmless, 
healthful and hygienic articles of food that ever graced a 
civilized table. It is encouraging, however, when we know that the nut is 
rapidly gaining in appreciation and popularity. The great fool 
reform movement that is now sweeping over this country and 
civilized Europe has caused thousands of people to abandon 
the use of flesh foods, and the natural substitute therefor is 
nuts. The pecan nut, which has been  considered in the South 
for many decades as a wild, prodigal growth of no great 
importance, is now being cultiv ated, harvested and husbanded 
as one of the most profitable, as well as one of the most 
important, articles of food gr own in that balmy clime. The Agricultural Department of our national government 
has just published a pamphlet on the subject of budding and 
growing the pecan. Pecan orchards are being planted in 
various localities in the South, and several States have 
adopted measures to encourage this industry. During the next 
few years this movement will undoubtedly receive the 
attention it has so long merited. It looks as though within the 
next few years we might see the boundless plains of Texas 
converted into pecan orchards instead of cattle ranches. It 
looks as though in the near future we might see great pecan 
shelling mills instead of the slaughter house. The food 
elements necessary to sustain life are probably better 
proportioned in the pecan than in any other nut known. There 
are over fifty varieties of this splendid nut now grown in the 
Southern States. In any large market can be found from fifteen to eighteen 
different kinds of nuts, all of which possess very superior life-
giving properties. Nuts are especially to be recommended as an article of 
food, owing to the fact that they have not yet been very much 
contaminated by the cook stove. The lowly peanut, which has 
hitherto been considered wort hy of no place on the American table, possesses most excellent food properties, equal to some 
and superior to many of th e more expensive varieties. Nuts should be thoroughly masticated. They should be 
reduced by the teeth to a perfect emulsion before entering the 
stomach, and not more than two ounces eaten at a meal. Two 
ounces of pure fat is enough to supply the demands of a 
normal body for twenty-four hours. By consulting our table 
on nuts, a correct idea can be ga ined as to the quantity of each 
variety that should be consumed each day. Almonds, peanuts 
and Brazil nuts should be blanched—that is, the inner 
covering should be removed before eating. It is amazing to think of the kind of food that alleged 
civilized people subsist upon, when nature spreads before 
them its vast fields and stores of fruits and nuts that have 
waved to and fro in the pure air and sunshine, that have 
drawn their substances from old Mother Earth and filtered 
them through a hundred feet of pure white wood—life-giving 
substances that have responded to the warm embraces of 
summer and spring—substances that have fed the swelling 
bud, burst it into bloom, and filled it with fragrance and 
honey, sweet as Araby's fabled rose—foods born from the 
fecund womb of Mother Earth, fed on the fragrance and 
wrapped in the many-hued swaddling clothes of odorous 
blossoms, and rocked by ever y pure and passing breeze in the 
life-giving cradle of summer and spring, and nursed to 
maturity at the breast of maternal nature and cooked by the 
fires of the eternal sun. FRUITS. IN subsisting upon elementary foods, fruits constitute the 
second most important article of diet. They occupy a most 
conspicuous place in the needs of the human body. The 
succulent class, such as appl es, oranges, grapes, peaches, 
plums, pineapples, and all the juicy berries, possess great 
germicidal properties, in addition to their value as food. They 
seem to be designed by nature to destroy pathogenic bacteria 
in other foods while giving to the body their own nutrition. It would astonish the average omnivorous Englishman or 
American to know what magnificent specimens of manhood 
are built almost entirely from fruits in some of the South Sea 
Islands. According to the most authentic history of man, fruits 
were undoubtedly his first and primitive diet. Primitive man 
was active, nimble and agile. Fr uits left no deposits in his 
veins and arteries to, age and stiffen them. Fruits made for 
him pure blood, and breathing the open air kept it pure. His 
surplus energy demanded activity which kept the pure blood 
surging through his veins. Long life, superior power and 
endurance were the results. It is a hopeful sign, however, for the future health and 
longevity of our race that the demand for and consumption of 
fruits are rapidly increasing. Each distinct genera of fruit has a specific effect or office 
to perform in the human body. Oranges, while possessing 
about the same food value as milk, acts directly upon and 
stimulates the activity of the liver, while apples are the best 
remedy known for that "dark brown" taste so often 
experienced next morning after the course dinner. The best thing to do with an  elegant course dinner late in 
the evening is to leave it on the table; but insomuch as the 
appetite is generally our comple te master and law giver, we 
know this will not be done. Therefore, the next best thing to 
do after such a debauch is to make an entire breakfast of tart 
apples, thoroughly masticated. The juice of the pineapple, which contains much 
hydrochloric acid, is among the best remedies known for 
diphtheria. When this disease first makes its appearance, if 
the juice of well-ripened pineapples be given freely to the 
patient it will not only destroy diphtheria germs, but will 
stimulate activity of the excretory organs, which is an action 
always desired in such cases. The banana will supply the body with all the elements of 
nourishment that is obtained from cereals. Many cases of 
chronic stomach disorder have been permanently cured under 
the direction of the authors by eliminating wholly all cooked 
cereals and breads of every description and substituting 
therefor the simple diet of very ripe bananas. It is believed by many people who are very fond of fruits 
that bananas do not agree with them. Close observation will 
show in every instance that this condition is the result of other 
things with which the fruit is mixed in the stomach and the trouble can be overcome by making an entire meal 
occasionally on fruits and nuts or fruit alone. The juice of 
strawberries, blackberries, raspberries and dewberries is very 
delicious and healthful. When it is pressed out and the refuse 
discarded there is no better food in the fruit family. But the 
large amount of seeds these berries contain, which are very 
hard and entirely insoluble, produces in many people violent 
irritation of the mucous membranes of the intestinal tract 
which manifests itself in many harmful ways. Grape fruit contains many very pronounced and valuable 
medicinal properties. It is a natural antidote for biliousness 
when taken naturally, but the practice of eating it with sugar 
counteracts almost entirely its medicinal value, as the 
consumption of cane sugar is one of the causes of torpidity of 
the liver. Therefore, in taking sugar with grape fruit you are 
working one agency against another. Like nuts, the most 
desirable feature about fruits is that they are not an article 
commonly considered necessary to be cooked. Of course, the 
cook has undertaken in many ways to improve them by the 
application of his art, but up to date has been unsuccessful, as 
is evidenced by the fact that near ly all fruits are used in their 
natural or elementary state. In living upon uncooked foods we must necessarily 
depend very largely upon fruits and nuts, but we should 
exercise judgment, patience and toleration. We must 
remember that we often suffered for our wrong eating, and 
accommodating nature may have partially adjusted our bodies 
to these incorrect habits. Therefore, when correct methods of 
eating are employed, the wrong must be undone and 
overcome, and the stomach sometimes rebels against the 
change. However, the body will adjust itself much quicker to 
the right than the wrong, and when the adjustment is once 
made and the natural dietetic law obeyed, perfect health, 
strength, endurance and vitality are the inevitable results. CEREALS. THE literary fabric of the ancient world has been woven from 
a warp of fiction and a woof of fact. When we turn to it we 
find the beautiful, the poetic, th e absurd and the true so mixed 
together that scholars of every nation regard their separation 
as worthy of their most profound thought. It was from this confusion that the word "cereal" came. Ceres was a goddess worshipped by the ancient Romans. She 
occupies a most conspicuous place in the beautiful myths that 
adorn the classic literature of those ancient peoples. She was 
considered the head of the Agricultural Department. Her 
special duty was to sit on fleecy clouds and pour from the 
hollow of her mythical hand floods of sunshine and showers 
of rain over the grainfields of the Caesars. Therefore, all 
grains grouped together were called cereals. These articles were first used only when in a green or 
soft state—that is, from the time the grains began to form in a 
milky condition until they ripened and become so hard as to 
hazard the integrity of the teeth. Later they were soaked in 
water to soften them, and then in warm water, •which saved 
time and facilitated the work of  preparation. This custom 
evolved into the use of hot water, then hotter water, until 
boiling or the present method of cooking resulted. In order to facilitate and lighten the labor in the 
preparation of cereals, they were pounded, crushed and 
broken, which custom very naturally evolved into the modern 
grinding and bolting mill. When cereals are in a milky state 
before they become hardened, before nature throws around 
them an envelope of cellulose for their protection, they are 
easy of digestion, and are excellent food. But when they have 
become thoroughly ripened and hardened, each molecule of 
starch, of which they are so la rgely composed, is enclosed in 
another envelope which is almost  impervious to the digestive 
fluids. It has been shown by modern research that cooking does 
not break up this covering. The modern methods of grinding 
and cooking cereals render mastication unnecessary as far as 
pulverizing them is concerned. Therefore, they pass the taste-
buds under false pretenses; they deprive them of their rights; 
they do not have time to perform their duties, hence they do 
not pour into the mouth the amount of saliva necessary to 
perform the first step in digestion. Soft, mushy foods are also responsible for the woeful 
decay of teeth, which is such a conspicuous mark of civilized 
man. Nature will not keep aliv e or produce, generation after 
generation, any part of the anatomy that is not used. Her 
system of economy is perfect. When cereals are taken in their natural state, or not too 
completely pulverized, so that the teeth may be employed in 
their final and complete grindi ng, they constitute a valuable 
food for a normal, healthy person. This would also be better 
for the teeth, and make cereal substances much easier to digest and more thoroughly c onvertible into energy. Under 
the present dietetic regime, in which cereals are regarded as 
the staff of life, it is safe to say that more than fifty per cent. of all stomach disorders are caused by undigested cereal 
starch. VEGETABLES. THE word "vegetable," in its br oadest sense, is used to 
describe everything of an herbaceous character,—everything 
in plant life, not merely food products. When we consider 
only that portion which is used to support animal life, its 
meaning becomes much narrowed. When we consider that 
portion used as food by man, it is more narrowed still. But 
when we come to consider that which is or can be used in an 
uncooked state, it becomes more limited still. Some very high authorities claim that vegetables are 
wholly unnecessary in the sustenance of the human body, but 
experience has led us to the conclusion that those containing 
much chlorophyll, such as lettu ce, cabbage, celery, spinach, 
parsley, onions, watercress , dandelion, etc., are very 
necessary and valuable articles of food, and, many vegetables 
that can be taken in an uncooked form are found to be very 
rich in the organic salts so essential to the maintenance of 
health. In the selection of foods, one of the safest rules to be 
governed by is that all articles th at can be used in their natural 
condition, as they are handed to us by Mother Nature, if they 
do not offend the sense of taste and smell, are good food, and, 
on the contrary, all articles that have to be ground, mixed, 
fixed, cooked, greased, mushed and mussed up, are not only 
unnecessary, but are not good foods. Aside from the fact that the adoption of uncooked foods 
will produce the highest form of physical, mental and moral 
health, its next most important office is to do away with the 
enormous labor and complications in the preparation of 
foods. BREAD—FERMENTATION. IN considering the adoption of uncooked foods in the 
household, bread becomes the most serious problem with 
which the housewife has to deal. It has become one of the 
most important articles of food, and is deserving of the most 
serious consideration here, because of the fact that in the 
process of making, fermentation, one of the most deleterious 
processes known in the culinary art, is introduced. The evils which follow the cooking or superheating of all 
other articles of food cease with their cooking, which consist 
principally in lessening their food value. But bread, the so-
called staff of life, is not only subjected to the devitalizing 
process of baking, but is infected with a germ that converts a 
large amount of the nutritive value of the grain into carbon 
dioxide poison. The first step in nature's process of disintegration—that 
is, the changing of matter back into its original elements, is 
fermentation. When foods ferment in the stomach, it is 
because too much has been eaten, or that combinations have 
been put together, the chemical properties of which act with 
violence, one upon the other. The stomach being unable to 
dispose of the burden, nature, in her kindness, aids in its 
disposition by an attempt at disintegration by fermentation or 
decay. From the standpoint of him who knows the Laws that 
govern Health, it is indeed amazing to contemplate the means 
men and women have employed  to harm themselves—to 
shorten their lives—to change their mental condition from 
happiness to unhappiness. One of the quickest known methods for the 
accomplishment of these ends is the use of fermented foods. As an instrument for making disease, indigestion, irritation of 
the mucous membranes, nervousness, and troubles of all sorts 
in all the intestinal machinery, it is the most effective and 
successful thing ever employed. People seem not to be content with subjecting their foods 
to a powerful heat and robbing them of their original 
elements—devitalizing them, changing their life-giving 
carbon into carbonic acid gas—changing the starch into 
dextrine, etc. But to make sure they are thoroughly unfit for 
use introduce yeast germs into dough and allow it to stand 
over night in a nice, warm, comfortable place, so as to be 
certain that the few germs will multiply themselves into 
millions and billions more. We do not wish to spoil the reader's appetite for 
fermented bread; but since we are discussing the subject, let 
us tell the truth about it. Bread rises when infected with the 
yeast germ, because millions of these little worms have been 
born and have died, and from their dead and decaying bodies 
there arises a gas just as it does from the dead body of a hog, 
or any other animal. This gas being confined in the dough, 
expands, and the whole mass rises. It is at this particular point that it becomes fit for baking—fit for human food. Think of 
it! It is at this point that it is supposed to be the proper 
material out of which to make the best quality of flesh and 
blood. It looks incredible, i ndeed, that such a process has 
found favor all these years among a sane, sensible and 
civilized people. In reference to fermentation, Dr. E. P. Miller, an eminent 
authority on the subject, writes: "Fermentation passes through 
three different stages or processes. In the first one, yeast 
fermentation converts starch and sugar into yeast germs, and 
during the process carbon dioxide poison and alcohol are 
developed. "In the second, acetic fermentation changes the alcohol 
and other substances containing it  into acetic acid or vinegar. "The third stage is putrefaction, by which the 
decomposition of food substances containing nitrogen, such 
as albumen, gluten, casein, etc., takes place by being 
converted into dead and putrid matter. Digestion is not 
fermentation and the digestive fluids are not ferments, as has 
long been supposed. Digestion is a physiological process, and 
hence should not be considered as any part of the normal 
digestive acts. "Fermentation does not exist in any portion of the 
alimentary canal under healthy conditions. The difference 
between digestion and fermenta tion is the difference between 
taking nutritive material, foods, and converting them into 
living tissue, as takes place under the true digestive process, 
or taking these nutritive materials, as is done by the yeast 
germ, and starting them on the way to destruction, 
putrefaction and death. "One is a process by which nutritive material is used for 
the support and maintenance of life. The other takes nutritious 
material and converts it into death—starts it on the way to 
corruption. The one is health-g iving and life-maintaining, the 
other is disease-producing and death-dealing." The process of fermenting bread is exactly the same as 
that which is carried on in the vat for making beer, or through 
which the grain passes in making whiskey and through which 
fruit passes in making brandies and wines. It creates in the 
human organism the same set of conditions that is created in 
the production of nearly all intoxicating beverages; therefore, 
what seems to be the natural appetite for intoxicants is a false 
cry of perverted nature first created and set in motion by what 
we are pleased to call the staff of life— fermented bread. The temperance people would do well to go into their 
laboratories and study causes instead of spending so much 
nervo-mental force in dealing with effects. They would be 
entitled to the profoundest respect of the thinking world if 
they would solve the question of why people desire 
intoxicants, instead of trying to close a few rum-shops by 
calling on the police. No man or woman who will live for six months on pure, 
clean, uncooked foods can possibly keep alive an appetite for 
stimulants or narcotics. From this rule there is absolutely no 
variance. There can be no room in the human body, a body made of nature's unchanged foods , for such foreign elements 
as tobacco and rum. Note:—Fermented bread has come into  such general use and occupies 
such an important position in modern cookery that we feel justified in 
digressing in this one instance and gi ving a recipe for a pure, unfermented 
wheat bread. See recipes. CONDIMENTS. THE use of condiments must have originated in the desire to 
supply something that was missing in the taste of cooked 
foods, and it is undoubtedly true that in the process of 
cooking the nature of many food products becomes so 
changed that they taste flat a nd insipid. For instance, a sweet 
turnip is tasty and liked by many  in its raw state, but when it 
is cooked it seems to need salt or something to give it flavor 
and life. In boiling or cooking in heated water the mineral 
elements are dissolved and lost in the water which is thrown 
away, and so we try to restore to them that which we have 
destroyed. But our 'efforts are vain. No condiment has ever 
been devised which would restore a lost flavor or the 
elements that have been destroyed. In the use of elementary foods all of this is avoided, and 
the demand or desire for condiments is entirely overcome. Many people go through the world and eat three meals a 
day until they have marked off their three score years and ten, 
and never know the real taste of the commonest article of 
food. The use of condiments, the pouring of some mixed-up 
mess of something over foods just before we eat them, in the 
vain hope of making them better,  seems to be a sort of weird 
superstition. It seems to have become a kind of unaccountable 
insanity. Of all the errors and stupid blunders that people have 
made in their foolish effort to fix up foods, the condiment 
habit has the least excuse for existence. Think of taking a 
pure article of food and pouring over it a muddy colored 
liquid that was made somewhere in Europe out of—well, here 
we are compelled to call a halt. The imagination fails, and if it 
did not, language would. Most individuals in polite society are extremely careful 
about their persons. Their dress must fit just so, it must be 
made of certain choice material, the linen must be spotless, 
the colors with which they  bedeck themselves must 
harmonize. They are extremely careful about their 
companionship. Their house must face a certain way and the 
furnishings must be just right. They are very cautious about 
what they say. They are very jealous of their opinions. They 
select with much care their language. They will not venture 
out in threatening weather. They restrict themselves in every 
conceivable useless thing. They put the chain upon nearly all 
their liberties, and try hard so metimes to manacle the liberty 
of others. But these same wise people will sit in a fashionable cafe 
and dine upon an undrawn, cold-storage turkey that has been 
a year dead, and pour over its ancient flesh a tar-colored fluid 
that has been upon the shelf of  a grocer several years—until it 
has reached that limit of delic ious decay suggested by the 
green, slimy mildew in Roquefort cheese. All condiments, especially stock sauces and dressings, 
vinegar, mustards, and such things, possess absolutely no 
constructive property, but all of them possess to a very large 
degree the elements of decay and destruction. The great 
increase in stomach and intestinal  diseases referred to by the 
best medical authorities in the country is very largely due to 
the habit of using condiments. The use of condiments is followed by two very 
pronounced evils: First, they cause fermentation of foods, and 
irritation of the mucous membranes of the stomach, which 
excites a false appetite and causes overeating—the origin of a 
great many stomach ills. Second, they deprive the taste-buds of their rights, thus 
lessening the desire for perfect mastication. One of the first steps in adopting a reform or hygienic 
dietary is to eliminate from the bill of fare all condiments, hot 
sauces, and such stuff. Remember  their origin was not very 
respectable. They seem to have  been created for the purpose 
of covering up something which we instinctively regard as 
unclean. HOW TO EAT. TO the average individual who eats everything in sight, who 
accepts as correct anything that is jumbled together and 
dished up by cunning Chinamen, greasy Africans and 
uneducated foreigners, knowing as little of the chemistry of 
foods and their nutritive value as they do about the 
inhabitants of Sirius, this  title will be amusing. They will no doubt regard it as presuming upon their 
intelligence. They will expect to see on the next page 
instructions as to how to draw th eir breath, though the fact is 
that but few people know how to do either. The majority use 
about one-third of their lung capacity and eat with less 
intelligence than a cornfield goose. There are several thousand taste-buds called "papillae" 
on the top and root of the tongue. There are six groups of 
salivary glands that work in harmony and in pairs. The two 
largest groups are called the parotid glands. They are located 
in front of the ears on each side of the mouth. When the mouth receives food that is approved by the 
taste-buds each motion of the jaw in mastication pumps out 
of these glands small particles of saliva which pour it into the 
mouth. The most delicious thing to the taste, therefore, is that 
thing which will exercise—put into operation or call into 
activity the greatest number of these tasters. Therefore, the 
combining or mixing of foods in the mouth becomes not only 
of paramount importance, but the principal factor in 
digestion, and in the enjoyment of what we eat. One article of food may call into use but one set of 
tasters, while two or three articles whose properties 
chemically agree, may put into use the entire six groups. Hence the logical place to mix and make combinations of 
food is in the mouth. It is the crucible in which everything 
that goes into the stomach should be tested and prepared, for 
the obvious reason that the taste-buds occupy the very 
important position of being the police of the stomach. If they 
have not been perverted, and abused, they will stand ever on 
guard to see that nothing goes into that strange factory 
without protest except that which will make good blood, 
muscle, bone and brain. They will perform this service for us perfectly if we train 
and treat them decently; but if we abuse and pervert these 
delicate organs by heaping upon them and forcing them to 
accept stimulating, irritating and unnatural things, they cease 
to perform their functions, and sullenly accept almost 
anything we choose to load upon them. Luigi Cornaro was a Venetian nobleman and 
philosopher. He became a physical wreck at 40. He ceased 
philosophizing about ethics and such things and decided to 
ascertain why. He very soon solved the problem. It was overeating. He 
began by restricting himself to 12 ounces of solid food per day. As he advanced in age he still further reduced his daily 
ration, until he partook of only one egg a day, in addition to a 
very little wine and water. After adhering to this custom for many years and 
enjoying perfect health, he one  day partook of two ounces of 
solid food, an experiment which nearly cost him his life. Some of his best works were written between the ages of 86 
and 95. He lived to be 103 years old, while the best medicine 
men of his day told him at 40 that he could never reach the 
age of 50. In subsisting wholly upon uncooked food, the natural 
tendency is for all the organs that are employed in converting 
food into energy to become normal, and make no demands 
except those required by nature. They require more 
mastication, which is natu re's greatest guard against 
overeating; but until the system adjusts itself to the new 
regime, it is best to partake of only about half the quantity 
one would eat were the foods cooked, but masticate them 
twice or three times as long. If people would masticate their food until it ceased to 
taste, removing from the mouth the residue, if any, and 
involuntarily swallowing the liquid (soup) therefrom, it 
would quadruple the pleasure of eating and eliminate forever 
from the catalogue of human ills indigestion, constipation and 
overeating. In commencing the use of uncooked foods, one must not 
fail to remember that the taste and appetite so long fed on 
fired and devitalized foods must be reckoned with. If they 
accept the new diet, all is well; but should they rebel, give 
them some of the old charcoal and ashes now and then. But 
give them plenty of live, vita l foods again, and they will soon 
accept them. Then will one begin to live in a new world. Until taste and hunger are sufficiently well trained to 
demand such food as the system needs, it is well to employ 
our learning to aid them. We should avoid the continuous use 
of such things as contain similar nutritive elements, that is to 
say, we should not eat too much of any one thing. We should 
acquaint ourselves with the composition of the leading 
articles of diet, which will enable us to select intelligently our 
daily menu until abnormal appetite  is changed to natural 
hunger. No greater question can possibly command the thoughts 
of people than the study of nature's infallible laws of feeding. When the proper energy and vita lity are given to the body by 
correct food a certain amount of motion becomes imperative. We would not need to take lessons in physical culture. We 
would be forced to obey the demands of the body, thus 
sending to the lungs an extra amount of blood, which would 
cause deep breathing, or extra oxidation of waste matter. Therefore, if the great natural law of feeding was obeyed, 
we would instinctively carry out the laws of motion and 
breathing, which would give us not only perpetual insurance 
against disease, but emblazon the way to perfect health. MASTICATION. THE stomach has no teeth. Teeth were the product of 
necessity. They were placed in the mouth by nature for the 
specific purpose of emulsifying food, so that it could be 
absorbed by the body. This process we call digestion. Food that is not thoroughly pulverized by mastication 
must be reduced to solution by the stomach and the other 
digestive organs. If it be such material as the gastric juice will 
not dissolve, then it must be disposed of by disintegration, 
which starts with fermentation. This is the genesis of nearly 
all indigestion and intestinal disorders. Fermentation changes food from a life- giving to a life-
destroying substance. It generates a poisonous gas which is 
absorbed by the system and which preys upon the red 
corpuscles of the blood, lowering the vitality of every organ 
of the body. This is only one of the many evils that result from 
imperfect mastication. A whole book could be written and the 
subject not exhausted—in fact, a very admirable work has 
been written by Mr. Horace Fletcher called "The A B Z of 
Our Own Nutrition," devoted almost entirely to the subject of 
mastication. Under the heading of "Some Pertinent 
Questions" he suggests that the reader interrogate himself as 
follows: "Were I an iron and steel automobile instead of a 
flesh and blood automobile, which I really am, could I get a 
license for myself as a chauffeur to run myself with safety, 
based upon my knowledge of my own mechanism and the 
theory and development of my powers?" Nature refuses to create and keep healthful any part of 
the anatomy or member of the body which is not used. Allow 
the arm to rest in a sling for a few months, and nature will 
cease to feed it, and it will become feeble, emaciated and 
almost useless. Nature is a perfect economist. If the teeth are not used, 
she will refuse to keep them in repair; she will allow them to 
decay. She presumes that you do not need them because you 
have refused to put them to that use for which they were 
created. So long as people subsist upon soft, cooked, mushy 
foods, they cannot expect to have good teeth. This is one of 
the greatest arguments against the baneful habit of cooking 
and in favor of elementary foods. Nature produces no food that should be swallowed 
without mastication, when eaten in its elementary state. She 
produces no soup trees, gravy vines, mush plants or cook 
stoves. Elementary food must be masticated. Thorough 
mastication will develop numerous  flavors in foods that are a 
revelation in enjoyment to those who live upon them. The majority of people cheat and dull the keenest sense 
of taste and defeat the primary purposes of nature by doing as 
others do, viz. : yielding to their hurried environment. The 
most delicious flavors of foods are developed by long 
mastication, which gives the saliva time enough to act upon their chemical properties and begin the process of changing 
and digesting them. For instance, the changing of starch into dextrine and 
grape sugar is the first process of digestion; if done by 
mastication it develops a most delicious taste. If this most 
important function is not performed in the mouth by the act of 
mastication, the taste-buds are not only robbed of their rights, 
but extra labor is put upon the stomach, and the process of 
digestion much retarded and made more difficult. Perfect mastication is the surest means of avoiding the 
habit of over-eating, which is  so disastrous to the health and 
so common among civilized people. Every pennyweight of 
food taken into the stomach more than is necessary becomes 
at once a leaden load upon the body. It is converted into a 
poison. It so over-burdens the excretory organs that they 
become torpid and diseased and Bright's disease, 
constipation, and the long train of evils that follow are the 
result. Not long since, we dined with some friends whose 
knowledge of the culinary art was very highly developed. From memory we made an inventory of the quantity of food 
consumed by one of the most advanced disciples of French 
cookery; and according to our best calculations if the same 
quantity of material had been eaten in its elementary state and 
thoroughly masticated it would have taken about thirty-one 
hours' continuous chewing to have disposed of the cargo. The only excuse nature offers to man for creating him is 
that she gives him liberty and the means of securing his 
happiness and contentment. Yet nearly everything he does 
with reference to his physical structure seems to be especially 
designed to defeat this purpose. There is a great deal of pleasure to be gained from eating, 
but when our highly civilized man comes to perform this very 
important function, he shovels in the provender with one 
hand while he makes out a mortgage or figures per cent. with 
the other. The result is that he gets no happiness from the 
mortgage or per cent., but a great deal of unhappiness from 
the provender; therefore, at the age of forty the majority of 
men stand dejected and defeated, while half the amount of 
study bestowed upon themselves and the inexorable laws of 
nature that they have given to the foibles of fashion or the 
fight for food would have brought health and abundant 
vitality up to and even beyond the century mark. Old age is the most valuable period of life. When the 
strife and chase is ended we st and before our fellows with 
accumulated knowledge, with no ambition to serve except the 
common good, which should be given to the world in 
exchange for what Mother Nature has given to us. FEEDING CHILDREN. THE first year of the baby's existence is the most trying and 
hazardous period of its life. The frightful fatality among 
children the first year after birth furnishes ample evidence 
that something is wrong. The average mother or nurse knows 
but little about the few simple la ws that nature has framed to 
govern infant life. The greatest of all errors are made in 
reference to feeding. The nurse or mother seems to think that 
the least outcry or expression of disturbance is a demand or 
evidence that baby must be fed, and straightway the place is 
searched for something—something sweet —anything that 
will temporarily give employment or divert the mind of the 
child from its trouble, while in the great majority of cases it is 
caused by too much or the wrong kind of food being given. For the first twelve months, or until all the molar teeth 
have appeared, a child should take nothing but liquid food. Mother's milk if possible. If this cannot be supplied, then 
whole, unsterilized cow's milk is the best substitute. The 
practice of boiling or sterilizing milk is positively 
mischievous. This subject is treated at some length in our 
chapter on milk. Dried or powdered milk and all kinds of "infant foods" 
should be religiously avoide d. Putting milk through the 
drying process destroys the cellular tissues of the fat globules, 
and the butter fat is set free and becomes very difficult of 
digestion. Every mother should read Dr. Fischer's "Infant 
Feeding," which treats this subject at great length in the most 
frank and scientific manner. Dr. Fischer gives the analysis of 
"Nestle's Food," which he term s "a farinaceous, dried milk 
food." He shows that this food has not quite one-sixth the 
amount of fat, and only one-third the amount of proteids that 
is to be found in mother's milk . Over one-half of the proteid 
matter has been made insoluble by the drying process. Dr. 
Fischer refers to "Horlick's Malted Milk" and a preparation 
called "Milkine," both of which he shows to be about the 
same in food value or more properly speaking, in lack of food 
value as that of "Nestle's." By the exercise of reasonable thought and intelligence a 
child might be raised without ever giving but few expressions 
or cries of disturbance or illness. To begin with, the mother-
to-be should surround herself only with that which is the most 
pleasant and agreeable. Her diet should be selected with great 
care. It should not be composed of too much calcareous 
matter or starchy foods such as cereals, potatoes and legumes 
which go to construct bone a nd cartilage. Moderate exercise 
and deep breathing should be the most conspicuous part of 
the daily duties. She should read the best books, write and 
compose the best literature of which her mind is capable, she 
should endeavor to create something, think the best and 
loftiest thoughts, hear the best music, look upon the best 
works of art, and commune closely with nature in all its 
solemnity, poetry and grandeur. This will endow her child with a vivid and active imagination without which no great 
thing has ever been accomplishe d. She should live as near as 
possible in the aesthetic and keep her thoughts as near as 
possible to the domain of ethics. She should endeavor to be 
all that she would have her child become in character. If the 
unsatisfied want of a strawberry will in some strange way, 
through the mind, leave its impression upon the body of her 
child, how much more certain are the higher, nobler, grander 
thoughts to leave their indelible impression upon the 
embryotic mind and heart. When baby comes, the first thing done is to bundle it up 
in three feet of foolish rags, putting its little limbs in a strait-
jacket, depriving it of its liberty and right to exercise which 
nature so strenuously demands. Wh en it is taken out into the 
air it is bundled and wrapped a nd rolled into more and more 
wool, caps and cloaks, the air only being allowed to touch a 
part of its face. It is propped up with pillows, and when its 
little spine begins to ache and curve from the unnatural 
weight it bears and it cries and weeps in anguish, telling in 
the only language it has learned of the pain affectionate 
ignorance is inflicting, it is given a dose of Lydia Killem's 
Soothing Syrup, until from the effect of the powerful drug 
and sheer exhaustion it falls into slumber awakening only to 
suffer the same torture inflicted in the same way again and 
again, day after day, until from want of natural nourishment, 
fresh air, sunshine and exerci se, its cheeks grow pale and 
wan, its vitality is lowered from week to week, and it passes 
into the great unknown from which it has just emerged—
passes away like a drop of dew that reflected for an hour the 
prismatic colors of a morning sun, and faded forever from 
those who loved it most. Who is to blame ? Who is 
responsible for the tens of t housands of little ones who come 
unbidden into a world and are thrust out of it by ignorance 
and stupidity through a veil of sorrow and tears? Mother's milk is preferable to all foods for a baby, and 
upon it often depends the question of life or death. Mother's 
milk, upon which so much depends, necessarily involves the 
question of the mother's diet. Good milk—good baby food, 
the thing upon which baby's health, maybe its life, depends, 
cannot be made out of such things as tea and toast, coffee, 
vinegar, pickles and pastries, gravies and condiments, canned 
foods, greasy meats, fermented bread, wines and beer. There is no period in life when diet is so important as 
when it is taken second-hand in the form of mother's milk. The diet of the mother should consist of pure, clean, 
wholesome, nourishing foods such as fresh, unsterilized milk, 
cream, nuts, fresh ripe fruits, fresh green vegetables, and 
newly laid eggs, all of which can be taken without cooking, 
without devitalizing them with fire. If the above foods are partaken of by the mother, it will 
stimulate the secretions of the breast and purify its contents 
so that baby ills, especially such ailments as "three months' 
baby colic," would never be known. A mother should never nurse her baby when she is in the 
least over-heated or chilled with cold or laboring under any great emotion, such as grief, sympathy or anger. Fear and 
anger change the milk of the mother to a poison. Children 
have been thrown into spasms and known to die from nursing 
just after the mother had undergone these conditions. It is customary to begin feeding children at the age of 
nine months such things as oatmeal, crackers, and white 
bread. It would be very difficult to select anything in the food 
line more mischievous than these articles. They are composed 
very largely of starch, which the infant stomach cannot 
digest, and none of its intestinal organs can assimilate. The making and selling of penny confections ought to be 
prohibited by law. The man who makes the all-day sucker 
and other cheap filthy candies and confections to give to 
innocent children for their pennies is a criminal, and ought to 
be deprived of his liberty, and put out of business. It is not 
uncommon for children at the age of ten, especially in cities, 
to be afflicted with well-devel oped cases of acute indigestion, 
which stunts the growth of both body and brain, from the 
baneful effects of which they never can recover. It looks incredible indeed that from the great faculties of 
teachers, in no institution of learning in this land has there 
ever come one suggestion—one hint, as to what kind of 
material would make the best blood, build the best body and 
brain It seems as if the thought would sometimes come to 
these instructors of the youth of the land that the brain of the 
children with which they are so industriously laboring 
depends entirely for its size, quality and activity upon the 
body, and the body depends entirely upon the material out of 
which it is constructed. Some day the professors will begin to 
think along these lines/and the food question will become a 
part of the school and college curriculum. FOOD VALUES AND TABLES. THE following tables were compiled from analyses made by 
government experts in the Agricultural Department at 
Washington. We give a table on flesh foods, not because we endorse 
or recommend them, but because it affords an opportunity of 
comparison, which is the best means of acquiring knowledge: 
The superiority of nuts in every life-giving property will 
be noticed at a glance—for inst ance, the fuel value of pork-
sides, the meat which contains the greatest amount of fat, and 
but little else, is only about 2,500 heat calories per pound, 
while all the shelled nuts given in the table except one show a 
fuel value in excess of the fattest meat, while most of them 
run above 3,000, or from thirty to fifty per cent. greater than 
meat as a fuel or heat producing article. The thing, however, that ma kes nuts such an ' excellent 
article of food is that their nutritive elements are almost 
perfectly proportioned; that is to say, a normal body requires 
so much water, proteids, carbohydrates, mineral salts and fat 
to sustain it healthfully each twenty-four hours, and in nuts 
these elements are found more correctly proportioned 
according to the requirements of the body than in any other 
article of food known to science: 
 
 
    
 
 
 
 HOW TO BEGIN THE USE OF UN- 
COOKED FOODS. IN dealing with the human body we must respect the laws of 
heredity and environment. What might have been natural a 
thousand years ago may be very unnatural to-day, and what 
was decidedly unnatural at that remote period of time may 
have become natural. The human body has the faculty of 
adjusting itself even to false conditions, through the long 
process of time. The experiment may have killed a million or two people, 
and dethroned the mental and moral machinery of as many 
more, and shortened up the life period of several billion more, 
but "Stickatitiveness" will in time work things around until 
the very laws of nature seem to change to fit the false 
condition. This, however, in reality is not true. The price for every 
violated law must be paid, and so long| as it is violated, just 
so long will nature demand her settlement. The real penalty is 
the difference between what man is find what he would have 
been had he lived in obedience to the laws of his 
organization. Since people have evolved into their present habits and 
customs, to correct them they must evolve out of them. Therefore in adopting the use of uncooked foods, it is safest 
to start on the evolutionary plan, gradually increasing the 
number of uncooked dishes, and decreasing the number of 
cooked ones, until all cooked and devitalized foods have been 
eliminated and the system has had time enough to adjust itself 
to the new conditions. This process can be hastened by 
simplifying the diet—by limiting it to a few things, which 
contain all the elements of nourishment. Such foods should be selected as are not commonly 
cooked, such as all kinds of nuts or bananas and cream, for 
the heavy portion of the meal; and milk, dates, figs, lettuce or 
cabbage, and juicy fruits, melons  and berries, to close with. The mixing of the following articles in the process of 
mastication develops a very delicious taste:  
 
Pecan meats and cabbage. Protoid nuts and apples. Heavy cream and sweet apples. Nuts, lettuce and olive oil. Bananas, cream, dates and nuts. Bananas, figs and cream. Flaked wheat, dates, cream and nuts. Thoroughly  
Flaked oats, dates, cream and nuts                masticated. Sweet apples, nuts and cream. Soaked prunes and cream. Soaked evaporated p eaches or apricots, 
         raisins and cream. Unfired bread and cream cheese. Unfired bread, pecan meats. Unfired bread, sweet butter and Brazil nuts. Thorough mastication develops in all uncooked foods a 
new and delicious taste. When the saliva, which is an alkaline 
substance, begins to act upon the starch and other parts of 
these foods the change that takes place in the blended articles 
above tabulated creates a deliciousness that will win at once 
those who try these blends follo wed by thorough mastication,  
RECIPES. IN bringing about any change in the habits of people, it 
becomes necessary to pursue lines of least resistance. So 
firmly fixed in the minds of the public is the idea that foods 
need preparation, need fixing or something done to them 
before they can be eaten, that in  order to induce them to take 
any step in the direction of correct feeding it becomes 
necessary to in some way prepare even elementary, or foods 
in their natural condition. In reality foods in their natural 
condition require but little preparation. The object, however, of the following recipes has a 
threefold purpose; first, to make the change from the old to 
the new, or from the unnatural to the natural way of living, as 
little radical as possible. Second, to group foods into such 
combinations as will chemically harmonize when mixed in 
the stomach; and third, to make them attractive to the vision. There is nothing that invites us with a richer welcome—
nothing that excites the desire to eat—nothing that arouses 
every organ of digestion more than nature's richly colored, 
luscious and odorous edibles. The recipes given here prove that there is a far wider 
scope for variety and display than most people would 
suppose. They are the results of long, careful and tedious 
experimenting. They are offered as a help to those who desire 
to take up the new or natural method of living. The old 
proverb which says "There is nothing new under the sun" was 
very sorely tried in the preparation of this work (unless we 
are willing to go back to a time when man loped on his all-
fours through the forests of the Orient). In all the great New 
York libraries there was not a book to be found that was of 
any material aid to us in this work. It has all been drawn from 
original labors. Many things th at seemed theoretically certain 
were by practical experimenti ng proven to be untrue. After 
several thousand experiments, we learned that in matters of 
diet the laws of environment and heredity must be 
considered. It is not necessary to eat cold foods in order to eat 
uncooked foods. The recipes given here we regard as little more than 
suggestions. We sincerely hope that those who deem it worth 
their while to give any thought to the kind of material out of 
which they build their bodies and brain, will take up this great 
work and carry it on to higher and higher degrees of 
development. Difference in temperature is the only scale by which to 
measure motion, or all expressions of energy. Food, 
therefore, should never be eaten very cold nor very hot, but as 
near the temperature of the body as possible, cold food must 
be brought to the temperature of the body at the expense of 
energy. Icy drinks are responsible for much stomach trouble. They do violence to every law governing health. Many things 
in the uncooked bill-of-fare may be heated up to 140° or 150° 
Fahr., if it makes them conform more to the demands of taste without injury or without bringing the articles so heated into 
the ranks of cooked foods. SOUPS. WERE we to follow strictly the highest dietetic law, soups 
would not be mentioned in this work, except to say that they 
are harmful and undoubtedly responsible for much mischief 
in the civilized stomach; but in all reform work, we have 
found it best to pursue lines of least opposition—to stay 
within sight of those we are endeavoring to lead. We do not interdict soups because they are not good 
food, but because they are swallowed without mastication. The objection to soup can be largely overcome by retaining it 
in the mouth long enough for it to become thoroughly or 
partially insalivated. This can be accomplished either by 
sipping it very slowly, or mixing with it very dry, hard 
foods—something that requires mastication. It is a very foolish custom to make soup in a pot or kettle, 
when we remember that the only work that saliva and teeth 
were created to perform was that of making soup. Every 
particle of food taken into th e mouth should be made into 
soup before it is swallowed. If this was done, indigestion, that 
great American disease, would disappear from the catalogue 
of human ills. We give here a few recipes for soups only because the 
soup habit is so firmly fixed in the mind of the housewife and 
the epicure that they can hard ly conceive of a decent dinner 
without them. All soups may be warmed sufficiently to serve 
hot without cooking. SWEET POTATO SOUP. Sweet Potato,       Milk, 
Cream,               Butter. Grind a sweet potato on a vegetable mill, add just enough 
milk to cover. Allow this to  stand seven or eight hours. Slightly heat (not enough to cook), stir in a small piece of 
butter and enough milk and cream mixed to bring to the 
consistency desired. Serve in hot plates. FRESH GREEN PEA SOUP. Green Peas,                      Onion or Celery, 
Milk. Hull quantity desired. Grind very fine in vegetable mill, 
grind with this just a trace of celery or onion for flavor, add 
enough rich milk to bring to the consistency of soup and 
warm to about 145° to 150° Fahrenheit. Salt to taste and 
serve. VEGETABLE SOUP (NO. 1). 1 Tomato,  1 small Apple, 
 1 Carrot,   1 oz. Nuts, 
 1 Small Pepper,   ½  cup Wheat Flakes, 
 1 Stalk Celery,  Milk. Put all through fine vegetable grinder, add sufficient milk 
to make quantity desired, allow to stand an hour or two, heat, 
stirring in ½  cup of thick cream, and serve. VEGETABLE SOUP (NO. 2). 1 White Turnip,   A little Cabbage, 
 1 Carrot,   Few pieces Celery, 
 1 very small Onion,   Salt, 
Milk. Chop fine or grind all vege tables. Hardly cover with 
warm water, and let stand thr ee or four hours until soft. Add 
1½ pints of rich warm milk, thicken with a little flaked wheat, 
add butter and serve. This will ser ve five or six people. To 
this can be added stiffly beaten whites of two eggs just before 
serving. It will be an improvement. PEA OR BEAN SOUP. There is a pea and bean flour in the market from which 
soup is easily made by adding to it warm milk or cream. It 
should be made and allowed to stand an hour or two before 
serving. CREAM OF TOMATO SOUP. Oat Flakes,   Milk or Cream, 
 Fresh Tomatoes,   Salt. Take one pound of oat flakes, cover well with warm milk 
and let stand three or four hours, or until very soft. Then 
mash through a coarse strainer, which will produce a very 
thick cream, which forms the body of the soup. Add to this 
sufficient milk or cream (cream preferred) to make quantity 
desired, and the juice of half a dozen ripe tomatoes. Any 
cream soup can be made in the same way, using different 
articles. Much care should be exercised in adding the milk, so as 
not to destroy the thick, creamy consistency of the soup. CREAM OF CEREAL SOUP. Take any uncooked flaked or mascerated cereal, soak 
over night in just enough milk to cover. Add to this enough 
milk or cream to bring to the consistency desired, to which 
can be added as a flavoring any ground vegetable or fruit 
juice. CREAM OF CELERY. Oat Flakes,   Cream, 
 Celery,   Celery Salt, 
Flaked Wheat. Make same as tomato, onl y add tender celery chopped 
fine, instead of tomato, and a dash of celery salt. CREAM OF CORN. Green Corn,   Salt, 
 Oat Flakes,   Cream. To be made the same as cream of tomato, only use green 
corn in place of tomato. Cut tips of the grain with a sharp 
knife, and scrape cob well with a dull one. Mix as above 
recipe. Note:—To all soups can be added the stiffly beaten white 
of eggs just before serving, which gives it a delicious creamy 
taste. VEGETABLES. VEGETABLES  occupy a very important place In the 
elementary food menu.
Uncooked_Foods_and_How_To_Use_Them_by_Eugene_Christian.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        The telephone and telegr aph were the outgrowth of man's protest against the courier system. The inventions of all 
the marvelous machines to which we point as evidences and 
marks of our great civilization, originated in the one thought, 
the saving of human labor. But the stomach is a veritable 
gehenna, and the appetite its grizzly gorgon that holds 
millions of women in a worse bondage than the negro 
suffered in the South before the war. EFFECTS OF COOKING FOOD. IN all nature there are two great forces working, as it were, 
against each other; namely, construction and destruction. That 
is to say, nature is, on the one hand, assembling together 
certain elements and building them into forms we call life, 
and on the other it is breaking down, changing and dissipating 
these elements, which process we call death or destruction. In the process of construction, the vegetable or plant 
takes up from the mineral kingdom inorganic matter, and 
converts it into organic or living matter, such as is found in 
fruits, nuts, cereals,—the natural foods of man. It is only 
through this process that mineral elements can build or 
become a part of animal life. One of the most potent and effective agencies known to 
change and demolish materials is fire. When we apply it to 
our food in the process of cooking, it results in such a change 
as destroys the elementary plant form, and the mineral 
elements return to their inorganic condition. It cannot be 
otherwise, insomuch as it possess es absolutely no element of 
construction. At about 145° F. certain properties in plant life are 
destroyed. For instance, a leaf of cabbage, if emersed in water 
that can easily be endured by the bare hand, will wilt, 
showing that part of its cellular life is destroyed at that 
temperature. The heat can be increased until all plant life is destroyed. This becomes important when we remember that animal life 
is supported and entirely constructed from plant life. The 
living plant possesses all the elements from which animal life 
is made. Therefore, the question would naturally arise in the 
mind of any thinking person, "Why destroy in part the plant 
life before feeding it to the an imal. In what possible way can 
the application of heat improve it. " Our education, our 
science and learning, are of small value, if they do not teach 
us how to build the highest form of animal life from the 
material used. Many articles of our food are subjected to an intense dry 
heat, ranging from 300° to 400° F. , in the vain hope that in 
some way they may be improved. Bread browned in an oven 
is partly changed to ashes. It is half destroyed. Were it kept 
there twice as long it would be wholly destroyed. Yet millions of people insist on eating those supercooked 
foods. They insist on wheat being made into Zwieback, which 
might be described as a bit of ashes held together by a little 
gluten, without ever spending one moment in thinking of the 
real difference in food value, between this stuff and the grain 
in its original state. Of all the curious customs into which people have 
evolved, cooking seems to be the strangest and to possess the 
least excuse for existence. It has made of woman a slave. It 
has made of the stomach a potpourri for everything living or 
dead. It so changes the proper ties of foods that no chemist living can analyze them. It is the chief cause of mixing food 
products, which is the principal cause of overeating, which, in 
its turn, is the genesis of nearly all stomach and intestinal 
disorders. It has changed man into an omnivorous, and in 
some cases into a carnivorous animal. COOKING MILK. THE custom of cooking or sterilizing milk, due to ignorance, 
is little less than criminal. Cooking milk is recommended by certain alleged dietetic 
authorities on the ground that it kills bacteria. They probably 
forget, maybe do not know, that all the five digestive fluids 
are strongly germicidal. The bacteria that may exist in milk, 
of which so much fear is entertained, could not live an instant 
after coming in contact with the gastric juice which is 
strongly aciduous, to say nothing of contact with the saliva, 
bile, and pancreatic and intestinal juices. Milk, however, should be taken with some intelligence. A valuable lesson in its proper use can be learned from the 
calf, or nursing infant, which draw and swallow it in small 
quantities and which keep up a c ontinuous motion of the jaws 
as if in chewing, thus pumping into the mouth enough saliva 
to aid nature in the first process of digestion. Milk can be thoroughly insalivated by taking it into the 
mouth and mixing it with other foods which have been 
thoroughly masticated and are ready for swallowing. The too free use of boiled or sterilized milk will produce 
scurvy in children, and when scurvy exists both sterilized and 
raw milk must be discontinued. It is certainly, therefore, 
much better to commence at on ce the use of milk in its 
natural condition than to risk the development of scurvy and 
then be compelled to entirel y do without such a valuable 
food. Sterilized milk lacks freshness. It tastes dead, and to a 
very great extent it is dead. Milk is rich in albuminoids, 
derived, as it is, from tissues that contain them, and are 
present in a vitalized form as pr oteids. The change that takes 
place in boiling is the coagulation of the proteid molecules, 
which sets free the inorganic molecules, thus rendering them 
as to the iron and fluorine unabsorbable, and as to the 
phosphates unassimilable. It is this most vital change that 
takes place when milk is cooked. The use of sterilized milk becomes especially serious 
when it is remembered that children require both phosphatic 
and ferric proteids in a living form which are contained only 
in the natural or uncooked milk. When adults have long violated the dietetic laws by 
overfeeding,—consuming large quantities of food and drink 
that have been devitalized by fire and fermentation,—milk is, 
in many cases, the one food that will restore a normal 
condition; especially is this tr ue in advancing old age when 
the organs of digestion become weak, and the requirements of 
the body are more like those of the infant. Milk is then of 
more and more importance as an article of food. FLESH FOODS. THERE  is no disputing the fact that many thousands of people 
appear to attain a very fine physical development and seem to 
maintain good health who subsist upon a mixed diet, 
including meat. It is unquestionably true that meat will 
sustain life, and it is equally tr ue that life can be sustained 
without it. The objections to meat are: First, it is laden with the 
poisons that come from the torn-down tissue and urea of the 
animal, all of which must be taken into the blood and 
disposed of by the excretory organs of the body which are 
always worked to their normal capacity to carry off the waste 
products that come from our own body; and when laden with 
that of another animal, they are often taxed beyond their 
power. Second, recent experiments in the States of Ohio and 
Illinois developed the fact that about 36 per cent. of the best 
cattle in these two States are di seased. The majority of them 
have tuberculosis. All readers of this book may not be willing 
to wholly eschew the juicy sirloin, or even the fat pork chop; 
but we do believe that when they have thought the matter 
seriously over without the cons ultation of appetite, they will 
decide that the flesh of another animal is not only hazardous, 
but wholly unnecessary as an article of food. If one decides that meats are absolutely necessary, it 
should be his object to take it in its best and most nutritive 
form. Cooking cannot possibly improve it. The only change 
that heat could possibly make w ould be to convert part of its 
nutritive value into heat and p ass it off into the atmosphere. Inasmuch, therefore, as heat is merely an expression of 
energy, the energy or heat lost in cooking might be applied to 
the body if the meat were eaten without the application of 
fire. The most popular reason given for cooking meat is that it 
kills disease germs. In the first place, nothing should be eaten 
that contains disease germs, and in the second place, heat 
does not kill them. The germs cannot be destroyed until the 
meat is destroyed of which they are a part. In partly cooked or 
rare meats no germs are destroyed, and it is admitted by all 
authorities that rare meats are more easily digested and far 
more nutritious than those we ll done. There is no reason why 
the rare meat idea should not be carried to its logical end, and 
the food served entirely raw. In the form of meat there is nothing more nourishing than 
beefsteak a la Tartar (see recipe), or Hamburger steak, 
uncooked, dried beef, jerked ve nison, etc. All of these are 
much to be preferred to the cooked article. If cooking were abolished the taste and requirements of 
the body would very soon solve the meat question. People 
would eat shell fish, dried and smoked meat, and possibly 
beefsteak a la Tartar so long as the body called for or 
demanded them, and no longer. This would also solve several other great questions with which misguided individuals, 
societies, churches, political parties and State legislatures are 
vainly struggling. It is impossible to keep alive the appetite for such 
stimulants as tobacco, fermented and distilled liquors, tea and 
coffee, when the body is correctly fed. A being who subsists 
upon clean, elementary foods would have no more desire for 
stimulants and narcotics than a horse or a dog would have for 
a Manhattan cocktail. It is the changing, the perverting, the cooking and the 
artificializing of foods that creates and keeps alive these 
abnormal desires. If we feed the body upon elementary foods, 
in the state in which nature created them, we can depend upon 
it to suggest to us daily that  which it needs. The strange 
faculty of hunger was made a part of the human organism, to 
perform this specific work. NUTS. NUTS, one of the best articles of food known to science, the 
thing which helped to lift primitive man from a gibbering 
anthropoid to the Greek Apollo, are by many people the most 
misunderstood and maligned articles in all the dietetic 
catalogue. The nut is commonly used now, and for many 
decades has been used, as a confec tion, or to finish off the 
alleged good dinner; and while it was the only decent article 
of diet eaten during the feast, yet owing to its geographical 
position in the "potpourri" it was charged up with a lot of 
mischief for which it was in no wise responsible. There are 
many intelligent people who sincerely believe the nut to be an 
indigestible and harmful article  of food, and we quite agree 
with them when it is eaten about number 21 at a swell course 
dinner. But when given an opportunity and eaten as a decent 
nut should be, it is one of the most delicious, harmless, 
healthful and hygienic articles of food that ever graced a 
civilized table. It is encouraging, however, when we know that the nut is 
rapidly gaining in appreciation and popularity. The great fool 
reform movement that is now sweeping over this country and 
civilized Europe has caused thousands of people to abandon 
the use of flesh foods, and the natural substitute therefor is 
nuts. The pecan nut, which has been  considered in the South 
for many decades as a wild, prodigal growth of no great 
importance, is now being cultiv ated, harvested and husbanded 
as one of the most profitable, as well as one of the most 
important, articles of food gr own in that balmy clime. The Agricultural Department of our national government 
has just published a pamphlet on the subject of budding and 
growing the pecan. Pecan orchards are being planted in 
various localities in the South, and several States have 
adopted measures to encourage this industry. During the next 
few years this movement will undoubtedly receive the 
attention it has so long merited. It looks as though within the 
next few years we might see the boundless plains of Texas 
converted into pecan orchards instead of cattle ranches. It 
looks as though in the near future we might see great pecan 
shelling mills instead of the slaughter house. The food 
elements necessary to sustain life are probably better 
proportioned in the pecan than in any other nut known. There 
are over fifty varieties of this splendid nut now grown in the 
Southern States. In any large market can be found from fifteen to eighteen 
different kinds of nuts, all of which possess very superior life-
giving properties. Nuts are especially to be recommended as an article of 
food, owing to the fact that they have not yet been very much 
contaminated by the cook stove. The lowly peanut, which has 
hitherto been considered wort hy of no place on the American table, possesses most excellent food properties, equal to some 
and superior to many of th e more expensive varieties. Nuts should be thoroughly masticated. They should be 
reduced by the teeth to a perfect emulsion before entering the 
stomach, and not more than two ounces eaten at a meal. Two 
ounces of pure fat is enough to supply the demands of a 
normal body for twenty-four hours. By consulting our table 
on nuts, a correct idea can be ga ined as to the quantity of each 
variety that should be consumed each day. Almonds, peanuts 
and Brazil nuts should be blanched—that is, the inner 
covering should be removed before eating. It is amazing to think of the kind of food that alleged 
civilized people subsist upon, when nature spreads before 
them its vast fields and stores of fruits and nuts that have 
waved to and fro in the pure air and sunshine, that have 
drawn their substances from old Mother Earth and filtered 
them through a hundred feet of pure white wood—life-giving 
substances that have responded to the warm embraces of 
summer and spring—substances that have fed the swelling 
bud, burst it into bloom, and filled it with fragrance and 
honey, sweet as Araby's fabled rose—foods born from the 
fecund womb of Mother Earth, fed on the fragrance and 
wrapped in the many-hued swaddling clothes of odorous 
blossoms, and rocked by ever y pure and passing breeze in the 
life-giving cradle of summer and spring, and nursed to 
maturity at the breast of maternal nature and cooked by the 
fires of the eternal sun. FRUITS. IN subsisting upon elementary foods, fruits constitute the 
second most important article of diet. They occupy a most 
conspicuous place in the needs of the human body. The 
succulent class, such as appl es, oranges, grapes, peaches, 
plums, pineapples, and all the juicy berries, possess great 
germicidal properties, in addition to their value as food. They 
seem to be designed by nature to destroy pathogenic bacteria 
in other foods while giving to the body their own nutrition. It would astonish the average omnivorous Englishman or 
American to know what magnificent specimens of manhood 
are built almost entirely from fruits in some of the South Sea 
Islands. According to the most authentic history of man, fruits 
were undoubtedly his first and primitive diet. Primitive man 
was active, nimble and agile. Fr uits left no deposits in his 
veins and arteries to, age and stiffen them. Fruits made for 
him pure blood, and breathing the open air kept it pure. His 
surplus energy demanded activity which kept the pure blood 
surging through his veins. Long life, superior power and 
endurance were the results. It is a hopeful sign, however, for the future health and 
longevity of our race that the demand for and consumption of 
fruits are rapidly increasing. Each distinct genera of fruit has a specific effect or office 
to perform in the human body. Oranges, while possessing 
about the same food value as milk, acts directly upon and 
stimulates the activity of the liver, while apples are the best 
remedy known for that "dark brown" taste so often 
experienced next morning after the course dinner. The best thing to do with an  elegant course dinner late in 
the evening is to leave it on the table; but insomuch as the 
appetite is generally our comple te master and law giver, we 
know this will not be done. Therefore, the next best thing to 
do after such a debauch is to make an entire breakfast of tart 
apples, thoroughly masticated. The juice of the pineapple, which contains much 
hydrochloric acid, is among the best remedies known for 
diphtheria. When this disease first makes its appearance, if 
the juice of well-ripened pineapples be given freely to the 
patient it will not only destroy diphtheria germs, but will 
stimulate activity of the excretory organs, which is an action 
always desired in such cases. The banana will supply the body with all the elements of 
nourishment that is obtained from cereals. Many cases of 
chronic stomach disorder have been permanently cured under 
the direction of the authors by eliminating wholly all cooked 
cereals and breads of every description and substituting 
therefor the simple diet of very ripe bananas. It is believed by many people who are very fond of fruits 
that bananas do not agree with them. Close observation will 
show in every instance that this condition is the result of other 
things with which the fruit is mixed in the stomach and the trouble can be overcome by making an entire meal 
occasionally on fruits and nuts or fruit alone. The juice of 
strawberries, blackberries, raspberries and dewberries is very 
delicious and healthful. When it is pressed out and the refuse 
discarded there is no better food in the fruit family. But the 
large amount of seeds these berries contain, which are very 
hard and entirely insoluble, produces in many people violent 
irritation of the mucous membranes of the intestinal tract 
which manifests itself in many harmful ways. Grape fruit contains many very pronounced and valuable 
medicinal properties. It is a natural antidote for biliousness 
when taken naturally, but the practice of eating it with sugar 
counteracts almost entirely its medicinal value, as the 
consumption of cane sugar is one of the causes of torpidity of 
the liver. Therefore, in taking sugar with grape fruit you are 
working one agency against another. Like nuts, the most 
desirable feature about fruits is that they are not an article 
commonly considered necessary to be cooked. Of course, the 
cook has undertaken in many ways to improve them by the 
application of his art, but up to date has been unsuccessful, as 
is evidenced by the fact that near ly all fruits are used in their 
natural or elementary state. In living upon uncooked foods we must necessarily 
depend very largely upon fruits and nuts, but we should 
exercise judgment, patience and toleration. We must 
remember that we often suffered for our wrong eating, and 
accommodating nature may have partially adjusted our bodies 
to these incorrect habits. Therefore, when correct methods of 
eating are employed, the wrong must be undone and 
overcome, and the stomach sometimes rebels against the 
change. However, the body will adjust itself much quicker to 
the right than the wrong, and when the adjustment is once 
made and the natural dietetic law obeyed, perfect health, 
strength, endurance and vitality are the inevitable results. CEREALS. THE literary fabric of the ancient world has been woven from 
a warp of fiction and a woof of fact. When we turn to it we 
find the beautiful, the poetic, th e absurd and the true so mixed 
together that scholars of every nation regard their separation 
as worthy of their most profound thought. It was from this confusion that the word "cereal" came. Ceres was a goddess worshipped by the ancient Romans. She 
occupies a most conspicuous place in the beautiful myths that 
adorn the classic literature of those ancient peoples. She was 
considered the head of the Agricultural Department. Her 
special duty was to sit on fleecy clouds and pour from the 
hollow of her mythical hand floods of sunshine and showers 
of rain over the grainfields of the Caesars. Therefore, all 
grains grouped together were called cereals. These articles were first used only when in a green or 
soft state—that is, from the time the grains began to form in a 
milky condition until they ripened and become so hard as to 
hazard the integrity of the teeth. Later they were soaked in 
water to soften them, and then in warm water, •which saved 
time and facilitated the work of  preparation. This custom 
evolved into the use of hot water, then hotter water, until 
boiling or the present method of cooking resulted. In order to facilitate and lighten the labor in the 
preparation of cereals, they were pounded, crushed and 
broken, which custom very naturally evolved into the modern 
grinding and bolting mill. When cereals are in a milky state 
before they become hardened, before nature throws around 
them an envelope of cellulose for their protection, they are 
easy of digestion, and are excellent food. But when they have 
become thoroughly ripened and hardened, each molecule of 
starch, of which they are so la rgely composed, is enclosed in 
another envelope which is almost  impervious to the digestive 
fluids. It has been shown by modern research that cooking does 
not break up this covering. The modern methods of grinding 
and cooking cereals render mastication unnecessary as far as 
pulverizing them is concerned. Therefore, they pass the taste-
buds under false pretenses; they deprive them of their rights; 
they do not have time to perform their duties, hence they do 
not pour into the mouth the amount of saliva necessary to 
perform the first step in digestion. Soft, mushy foods are also responsible for the woeful 
decay of teeth, which is such a conspicuous mark of civilized 
man. Nature will not keep aliv e or produce, generation after 
generation, any part of the anatomy that is not used. Her 
system of economy is perfect. When cereals are taken in their natural state, or not too 
completely pulverized, so that the teeth may be employed in 
their final and complete grindi ng, they constitute a valuable 
food for a normal, healthy person. This would also be better 
for the teeth, and make cereal substances much easier to digest and more thoroughly c onvertible into energy. Under 
the present dietetic regime, in which cereals are regarded as 
the staff of life, it is safe to say that more than fifty per cent. of all stomach disorders are caused by undigested cereal 
starch. VEGETABLES. THE word "vegetable," in its br oadest sense, is used to 
describe everything of an herbaceous character,—everything 
in plant life, not merely food products. When we consider 
only that portion which is used to support animal life, its 
meaning becomes much narrowed. When we consider that 
portion used as food by man, it is more narrowed still. But 
when we come to consider that which is or can be used in an 
uncooked state, it becomes more limited still. Some very high authorities claim that vegetables are 
wholly unnecessary in the sustenance of the human body, but 
experience has led us to the conclusion that those containing 
much chlorophyll, such as lettu ce, cabbage, celery, spinach, 
parsley, onions, watercress, dandelion, etc. , are very 
necessary and valuable articles of food, and, many vegetables 
that can be taken in an uncooked form are found to be very 
rich in the organic salts so essential to the maintenance of 
health. In the selection of foods, one of the safest rules to be 
governed by is that all articles th at can be used in their natural 
condition, as they are handed to us by Mother Nature, if they 
do not offend the sense of taste and smell, are good food, and, 
on the contrary, all articles that have to be ground, mixed, 
fixed, cooked, greased, mushed and mussed up, are not only 
unnecessary, but are not good foods. Aside from the fact that the adoption of uncooked foods 
will produce the highest form of physical, mental and moral 
health, its next most important office is to do away with the 
enormous labor and complications in the preparation of 
foods. BREAD—FERMENTATION. IN considering the adoption of uncooked foods in the 
household, bread becomes the most serious problem with 
which the housewife has to deal. It has become one of the 
most important articles of food, and is deserving of the most 
serious consideration here, because of the fact that in the 
process of making, fermentation, one of the most deleterious 
processes known in the culinary art, is introduced. The evils which follow the cooking or superheating of all 
other articles of food cease with their cooking, which consist 
principally in lessening their food value. But bread, the so-
called staff of life, is not only subjected to the devitalizing 
process of baking, but is infected with a germ that converts a 
large amount of the nutritive value of the grain into carbon 
dioxide poison. The first step in nature's process of disintegration—that 
is, the changing of matter back into its original elements, is 
fermentation. When foods ferment in the stomach, it is 
because too much has been eaten, or that combinations have 
been put together, the chemical properties of which act with 
violence, one upon the other. The stomach being unable to 
dispose of the burden, nature, in her kindness, aids in its 
disposition by an attempt at disintegration by fermentation or 
decay. From the standpoint of him who knows the Laws that 
govern Health, it is indeed amazing to contemplate the means 
men and women have employed  to harm themselves—to 
shorten their lives—to change their mental condition from 
happiness to unhappiness. One of the quickest known methods for the 
accomplishment of these ends is the use of fermented foods. As an instrument for making disease, indigestion, irritation of 
the mucous membranes, nervousness, and troubles of all sorts 
in all the intestinal machinery, it is the most effective and 
successful thing ever employed. People seem not to be content with subjecting their foods 
to a powerful heat and robbing them of their original 
elements—devitalizing them, changing their life-giving 
carbon into carbonic acid gas—changing the starch into 
dextrine, etc. But to make sure they are thoroughly unfit for 
use introduce yeast germs into dough and allow it to stand 
over night in a nice, warm, comfortable place, so as to be 
certain that the few germs will multiply themselves into 
millions and billions more. We do not wish to spoil the reader's appetite for 
fermented bread; but since we are discussing the subject, let 
us tell the truth about it. Bread rises when infected with the 
yeast germ, because millions of these little worms have been 
born and have died, and from their dead and decaying bodies 
there arises a gas just as it does from the dead body of a hog, 
or any other animal. This gas being confined in the dough, 
expands, and the whole mass rises. It is at this particular point that it becomes fit for baking—fit for human food. Think of 
it. It is at this point that it is supposed to be the proper 
material out of which to make the best quality of flesh and 
blood. It looks incredible, i ndeed, that such a process has 
found favor all these years among a sane, sensible and 
civilized people. In reference to fermentation, Dr. E. P. Miller, an eminent 
authority on the subject, writes: "Fermentation passes through 
three different stages or processes. In the first one, yeast 
fermentation converts starch and sugar into yeast germs, and 
during the process carbon dioxide poison and alcohol are 
developed. "In the second, acetic fermentation changes the alcohol 
and other substances containing it  into acetic acid or vinegar. "The third stage is putrefaction, by which the 
decomposition of food substances containing nitrogen, such 
as albumen, gluten, casein, etc. , takes place by being 
converted into dead and putrid matter. Digestion is not 
fermentation and the digestive fluids are not ferments, as has 
long been supposed. Digestion is a physiological process, and 
hence should not be considered as any part of the normal 
digestive acts. "Fermentation does not exist in any portion of the 
alimentary canal under healthy conditions. The difference 
between digestion and fermenta tion is the difference between 
taking nutritive material, foods, and converting them into 
living tissue, as takes place under the true digestive process, 
or taking these nutritive materials, as is done by the yeast 
germ, and starting them on the way to destruction, 
putrefaction and death. "One is a process by which nutritive material is used for 
the support and maintenance of life. The other takes nutritious 
material and converts it into death—starts it on the way to 
corruption. The one is health-g iving and life-maintaining, the 
other is disease-producing and death-dealing. " The process of fermenting bread is exactly the same as 
that which is carried on in the vat for making beer, or through 
which the grain passes in making whiskey and through which 
fruit passes in making brandies and wines. It creates in the 
human organism the same set of conditions that is created in 
the production of nearly all intoxicating beverages; therefore, 
what seems to be the natural appetite for intoxicants is a false 
cry of perverted nature first created and set in motion by what 
we are pleased to call the staff of life— fermented bread. The temperance people would do well to go into their 
laboratories and study causes instead of spending so much 
nervo-mental force in dealing with effects. They would be 
entitled to the profoundest respect of the thinking world if 
they would solve the question of why people desire 
intoxicants, instead of trying to close a few rum-shops by 
calling on the police. No man or woman who will live for six months on pure, 
clean, uncooked foods can possibly keep alive an appetite for 
stimulants or narcotics. From this rule there is absolutely no 
variance. There can be no room in the human body, a body made of nature's unchanged foods, for such foreign elements 
as tobacco and rum. Note:—Fermented bread has come into  such general use and occupies 
such an important position in modern cookery that we feel justified in 
digressing in this one instance and gi ving a recipe for a pure, unfermented 
wheat bread. See recipes. CONDIMENTS. THE use of condiments must have originated in the desire to 
supply something that was missing in the taste of cooked 
foods, and it is undoubtedly true that in the process of 
cooking the nature of many food products becomes so 
changed that they taste flat a nd insipid. For instance, a sweet 
turnip is tasty and liked by many  in its raw state, but when it 
is cooked it seems to need salt or something to give it flavor 
and life. In boiling or cooking in heated water the mineral 
elements are dissolved and lost in the water which is thrown 
away, and so we try to restore to them that which we have 
destroyed. But our 'efforts are vain. No condiment has ever 
been devised which would restore a lost flavor or the 
elements that have been destroyed. In the use of elementary foods all of this is avoided, and 
the demand or desire for condiments is entirely overcome. Many people go through the world and eat three meals a 
day until they have marked off their three score years and ten, 
and never know the real taste of the commonest article of 
food. The use of condiments, the pouring of some mixed-up 
mess of something over foods just before we eat them, in the 
vain hope of making them better,  seems to be a sort of weird 
superstition. It seems to have become a kind of unaccountable 
insanity. Of all the errors and stupid blunders that people have 
made in their foolish effort to fix up foods, the condiment 
habit has the least excuse for existence. Think of taking a 
pure article of food and pouring over it a muddy colored 
liquid that was made somewhere in Europe out of—well, here 
we are compelled to call a halt. The imagination fails, and if it 
did not, language would. Most individuals in polite society are extremely careful 
about their persons. Their dress must fit just so, it must be 
made of certain choice material, the linen must be spotless, 
the colors with which they  bedeck themselves must 
harmonize. They are extremely careful about their 
companionship. Their house must face a certain way and the 
furnishings must be just right. They are very cautious about 
what they say. They are very jealous of their opinions. They 
select with much care their language. They will not venture 
out in threatening weather. They restrict themselves in every 
conceivable useless thing. They put the chain upon nearly all 
their liberties, and try hard so metimes to manacle the liberty 
of others. But these same wise people will sit in a fashionable cafe 
and dine upon an undrawn, cold-storage turkey that has been 
a year dead, and pour over its ancient flesh a tar-colored fluid 
that has been upon the shelf of  a grocer several years—until it 
has reached that limit of delic ious decay suggested by the 
green, slimy mildew in Roquefort cheese. All condiments, especially stock sauces and dressings, 
vinegar, mustards, and such things, possess absolutely no 
constructive property, but all of them possess to a very large 
degree the elements of decay and destruction. The great 
increase in stomach and intestinal  diseases referred to by the 
best medical authorities in the country is very largely due to 
the habit of using condiments. The use of condiments is followed by two very 
pronounced evils: First, they cause fermentation of foods, and 
irritation of the mucous membranes of the stomach, which 
excites a false appetite and causes overeating—the origin of a 
great many stomach ills. Second, they deprive the taste-buds of their rights, thus 
lessening the desire for perfect mastication. One of the first steps in adopting a reform or hygienic 
dietary is to eliminate from the bill of fare all condiments, hot 
sauces, and such stuff. Remember  their origin was not very 
respectable. They seem to have  been created for the purpose 
of covering up something which we instinctively regard as 
unclean. HOW TO EAT. TO the average individual who eats everything in sight, who 
accepts as correct anything that is jumbled together and 
dished up by cunning Chinamen, greasy Africans and 
uneducated foreigners, knowing as little of the chemistry of 
foods and their nutritive value as they do about the 
inhabitants of Sirius, this  title will be amusing. They will no doubt regard it as presuming upon their 
intelligence. They will expect to see on the next page 
instructions as to how to draw th eir breath, though the fact is 
that but few people know how to do either. The majority use 
about one-third of their lung capacity and eat with less 
intelligence than a cornfield goose. There are several thousand taste-buds called "papillae" 
on the top and root of the tongue. There are six groups of 
salivary glands that work in harmony and in pairs. The two 
largest groups are called the parotid glands. They are located 
in front of the ears on each side of the mouth. When the mouth receives food that is approved by the 
taste-buds each motion of the jaw in mastication pumps out 
of these glands small particles of saliva which pour it into the 
mouth. The most delicious thing to the taste, therefore, is that 
thing which will exercise—put into operation or call into 
activity the greatest number of these tasters. Therefore, the 
combining or mixing of foods in the mouth becomes not only 
of paramount importance, but the principal factor in 
digestion, and in the enjoyment of what we eat. One article of food may call into use but one set of 
tasters, while two or three articles whose properties 
chemically agree, may put into use the entire six groups. Hence the logical place to mix and make combinations of 
food is in the mouth. It is the crucible in which everything 
that goes into the stomach should be tested and prepared, for 
the obvious reason that the taste-buds occupy the very 
important position of being the police of the stomach. If they 
have not been perverted, and abused, they will stand ever on 
guard to see that nothing goes into that strange factory 
without protest except that which will make good blood, 
muscle, bone and brain. They will perform this service for us perfectly if we train 
and treat them decently; but if we abuse and pervert these 
delicate organs by heaping upon them and forcing them to 
accept stimulating, irritating and unnatural things, they cease 
to perform their functions, and sullenly accept almost 
anything we choose to load upon them. Luigi Cornaro was a Venetian nobleman and 
philosopher. He became a physical wreck at 40. He ceased 
philosophizing about ethics and such things and decided to 
ascertain why. He very soon solved the problem. It was overeating. He 
began by restricting himself to 12 ounces of solid food per day. As he advanced in age he still further reduced his daily 
ration, until he partook of only one egg a day, in addition to a 
very little wine and water. After adhering to this custom for many years and 
enjoying perfect health, he one  day partook of two ounces of 
solid food, an experiment which nearly cost him his life. Some of his best works were written between the ages of 86 
and 95. He lived to be 103 years old, while the best medicine 
men of his day told him at 40 that he could never reach the 
age of 50. In subsisting wholly upon uncooked food, the natural 
tendency is for all the organs that are employed in converting 
food into energy to become normal, and make no demands 
except those required by nature. They require more 
mastication, which is natu re's greatest guard against 
overeating; but until the system adjusts itself to the new 
regime, it is best to partake of only about half the quantity 
one would eat were the foods cooked, but masticate them 
twice or three times as long. If people would masticate their food until it ceased to 
taste, removing from the mouth the residue, if any, and 
involuntarily swallowing the liquid (soup) therefrom, it 
would quadruple the pleasure of eating and eliminate forever 
from the catalogue of human ills indigestion, constipation and 
overeating. In commencing the use of uncooked foods, one must not 
fail to remember that the taste and appetite so long fed on 
fired and devitalized foods must be reckoned with. If they 
accept the new diet, all is well; but should they rebel, give 
them some of the old charcoal and ashes now and then. But 
give them plenty of live, vita l foods again, and they will soon 
accept them. Then will one begin to live in a new world. Until taste and hunger are sufficiently well trained to 
demand such food as the system needs, it is well to employ 
our learning to aid them. We should avoid the continuous use 
of such things as contain similar nutritive elements, that is to 
say, we should not eat too much of any one thing. We should 
acquaint ourselves with the composition of the leading 
articles of diet, which will enable us to select intelligently our 
daily menu until abnormal appetite  is changed to natural 
hunger. No greater question can possibly command the thoughts 
of people than the study of nature's infallible laws of feeding. When the proper energy and vita lity are given to the body by 
correct food a certain amount of motion becomes imperative. We would not need to take lessons in physical culture. We 
would be forced to obey the demands of the body, thus 
sending to the lungs an extra amount of blood, which would 
cause deep breathing, or extra oxidation of waste matter. Therefore, if the great natural law of feeding was obeyed, 
we would instinctively carry out the laws of motion and 
breathing, which would give us not only perpetual insurance 
against disease, but emblazon the way to perfect health. MASTICATION. THE stomach has no teeth. Teeth were the product of 
necessity. They were placed in the mouth by nature for the 
specific purpose of emulsifying food, so that it could be 
absorbed by the body. This process we call digestion. Food that is not thoroughly pulverized by mastication 
must be reduced to solution by the stomach and the other 
digestive organs. If it be such material as the gastric juice will 
not dissolve, then it must be disposed of by disintegration, 
which starts with fermentation. This is the genesis of nearly 
all indigestion and intestinal disorders. Fermentation changes food from a life- giving to a life-
destroying substance. It generates a poisonous gas which is 
absorbed by the system and which preys upon the red 
corpuscles of the blood, lowering the vitality of every organ 
of the body. This is only one of the many evils that result from 
imperfect mastication. A whole book could be written and the 
subject not exhausted—in fact, a very admirable work has 
been written by Mr. Horace Fletcher called "The A B Z of 
Our Own Nutrition," devoted almost entirely to the subject of 
mastication. Under the heading of "Some Pertinent 
Questions" he suggests that the reader interrogate himself as 
follows: "Were I an iron and steel automobile instead of a 
flesh and blood automobile, which I really am, could I get a 
license for myself as a chauffeur to run myself with safety, 
based upon my knowledge of my own mechanism and the 
theory and development of my powers. " Nature refuses to create and keep healthful any part of 
the anatomy or member of the body which is not used. Allow 
the arm to rest in a sling for a few months, and nature will 
cease to feed it, and it will become feeble, emaciated and 
almost useless. Nature is a perfect economist. If the teeth are not used, 
she will refuse to keep them in repair; she will allow them to 
decay. She presumes that you do not need them because you 
have refused to put them to that use for which they were 
created. So long as people subsist upon soft, cooked, mushy 
foods, they cannot expect to have good teeth. This is one of 
the greatest arguments against the baneful habit of cooking 
and in favor of elementary foods. Nature produces no food that should be swallowed 
without mastication, when eaten in its elementary state. She 
produces no soup trees, gravy vines, mush plants or cook 
stoves. Elementary food must be masticated. Thorough 
mastication will develop numerous  flavors in foods that are a 
revelation in enjoyment to those who live upon them. The majority of people cheat and dull the keenest sense 
of taste and defeat the primary purposes of nature by doing as 
others do, viz. : yielding to their hurried environment. The 
most delicious flavors of foods are developed by long 
mastication, which gives the saliva time enough to act upon their chemical properties and begin the process of changing 
and digesting them. For instance, the changing of starch into dextrine and 
grape sugar is the first process of digestion; if done by 
mastication it develops a most delicious taste. If this most 
important function is not performed in the mouth by the act of 
mastication, the taste-buds are not only robbed of their rights, 
but extra labor is put upon the stomach, and the process of 
digestion much retarded and made more difficult. Perfect mastication is the surest means of avoiding the 
habit of over-eating, which is  so disastrous to the health and 
so common among civilized people. Every pennyweight of 
food taken into the stomach more than is necessary becomes 
at once a leaden load upon the body. It is converted into a 
poison. It so over-burdens the excretory organs that they 
become torpid and diseased and Bright's disease, 
constipation, and the long train of evils that follow are the 
result. Not long since, we dined with some friends whose 
knowledge of the culinary art was very highly developed. From memory we made an inventory of the quantity of food 
consumed by one of the most advanced disciples of French 
cookery; and according to our best calculations if the same 
quantity of material had been eaten in its elementary state and 
thoroughly masticated it would have taken about thirty-one 
hours' continuous chewing to have disposed of the cargo. The only excuse nature offers to man for creating him is 
that she gives him liberty and the means of securing his 
happiness and contentment. Yet nearly everything he does 
with reference to his physical structure seems to be especially 
designed to defeat this purpose. There is a great deal of pleasure to be gained from eating, 
but when our highly civilized man comes to perform this very 
important function, he shovels in the provender with one 
hand while he makes out a mortgage or figures per cent. with 
the other. The result is that he gets no happiness from the 
mortgage or per cent. , but a great deal of unhappiness from 
the provender; therefore, at the age of forty the majority of 
men stand dejected and defeated, while half the amount of 
study bestowed upon themselves and the inexorable laws of 
nature that they have given to the foibles of fashion or the 
fight for food would have brought health and abundant 
vitality up to and even beyond the century mark. Old age is the most valuable period of life. When the 
strife and chase is ended we st and before our fellows with 
accumulated knowledge, with no ambition to serve except the 
common good, which should be given to the world in 
exchange for what Mother Nature has given to us. FEEDING CHILDREN. THE first year of the baby's existence is the most trying and 
hazardous period of its life. The frightful fatality among 
children the first year after birth furnishes ample evidence 
that something is wrong. The average mother or nurse knows 
but little about the few simple la ws that nature has framed to 
govern infant life. The greatest of all errors are made in 
reference to feeding. The nurse or mother seems to think that 
the least outcry or expression of disturbance is a demand or 
evidence that baby must be fed, and straightway the place is 
searched for something—something sweet —anything that 
will temporarily give employment or divert the mind of the 
child from its trouble, while in the great majority of cases it is 
caused by too much or the wrong kind of food being given. For the first twelve months, or until all the molar teeth 
have appeared, a child should take nothing but liquid food. Mother's milk if possible. If this cannot be supplied, then 
whole, unsterilized cow's milk is the best substitute. The 
practice of boiling or sterilizing milk is positively 
mischievous. This subject is treated at some length in our 
chapter on milk. Dried or powdered milk and all kinds of "infant foods" 
should be religiously avoide d. Putting milk through the 
drying process destroys the cellular tissues of the fat globules, 
and the butter fat is set free and becomes very difficult of 
digestion. Every mother should read Dr. Fischer's "Infant 
Feeding," which treats this subject at great length in the most 
frank and scientific manner. Dr. Fischer gives the analysis of 
"Nestle's Food," which he term s "a farinaceous, dried milk 
food. " He shows that this food has not quite one-sixth the 
amount of fat, and only one-third the amount of proteids that 
is to be found in mother's milk. Over one-half of the proteid 
matter has been made insoluble by the drying process.
Not mentioned in the text, the text does not discuss the invention of the telephone and telegraph.
What is the primary reason for the invention of the telephone and telegraph?
The author believes that the use of condiments is unnecessary and even harmful, as it can lead to overeating and other health issues.
What is the author's opinion on the use of condiments?
The author recommends drinking milk in its natural state, without cooking or sterilization, as the digestive fluids in the body can handle any bacteria that may be present. They also suggest that it is better to start with small amounts and gradually increase as needed.
What is the recommended method of preparing milk for consumption?
The author highly recommends the use of nuts as a food source, as they are rich in essential nutrients and do not require cooking, making them a healthy and natural choice.
What is the author's stance on the use of nuts as food?
The author suggests that vegetables should not be cooked, but rather masticated (chewed) thoroughly to allow for proper digestion and absorption of nutrients.
What is the recommended method for preparing vegetables?