He was a medicalman, past forty, beginning to slack up a little inhis elasticity and strength. He was reachingthat age when even the most temperate andcareful begin to be a little lenient withthemselves. His doctor friends were in the habit
of prescribing a little stimulant to counter-balance this expected decline in energy and hetook their advice. It was the medical fad of theperiod. At first, Dr. Anderson ordered for himself one
small drink of good medicinal whisky a day, andthe effect was as expected. By and bye, however,a little more was needed, and this increasingdemand continued its insistence until threedrinks were no more efficacious than one hadbeen at first. When I was introduced to him hehad begun on his fourth drink daily, and yetburned it up in his exercise without feeling itmuch. A couple of weeks after he began to check up
my tests by personal experience, which is theonly scientific way, he all at once remembered,one day, that he had forgotten to take hiswhisky, and yet he was fitter than usual. I hadnot mentioned my own experience in this regardto him, I believe, as when we were together hekept me busy with the exercises of the ‘Varsitycrew, and I had little chance to give himaccounts of my full experiences. Besides, it didnot occur to me that it would interest him who
seemed to be moderation and temperancepersonified. And so he was, according to thescientific estimate of the time, but Nature hasanother standard of temperance, and under herstrict guidance very little but good spring wateris needed or desired. HOW TO ENJOY  WINE. To illustrate this and also suggest a way of
letting Mother Nature prove that I representher correctly in this important matter, I willgive an account of an actual happening. I was lecturing in Buffalo, New York, in
America, and was invited to address themembers of the sumptuous Buffalo Club. Idwelt especially on Fletcherizing as a means ofgetting the good and the best out of food anddrink, and yet for little cost, and at the close ofthe lecture a dozen or more of the audienceasked me to demonstrate my point as above. Iwas happy to do this, and called for a pint of thechoicest still wine, with cordial glasses. Therequest caused a smile among some of my hosts
who were proud of being " one bottle " consumers.When the wine came I poured out half a
cordial glass as the portion I selected for myselfand recommended the same prescription for theothers, as a " starter." Then I breathed andsipped my delicious grape-juice, as I hadlearned to do from the professional wine-tasterson the Rhine, in Germany, and in the Burgundyregion, in France. The others did the same, andseemed to get unusual satisfaction from boththe boquet and the taste. What happens is this : You sense the wine by
means of the olfactories as you would breathe inthe odour of a delicately perfumed flower. Tasteis excited and becomes jealous of Smell. Yougive Taste a taste. Something more subtle thantaste ; a sort of aroma, so to speak, spreads overthe head. You feel the taste of the delicacy uparound the temples, and the sensation isdelightful in the extreme, fading slowly awaybut leaving a lovely memory impression. Then you take another sip, and the sensation
is about the same, and so on for a sip or twomore, when the supremest delicacy of the wineceases to express itself. Two or three sips more,and the wine no longer tastes good. Carriedfurther, in this appetite-respecting manner,
there will be a desire to spit out the sips, andthere is no temptation to drink them. Professional wine-tasters are supposed never
to drink wine. After tasting it they spit out the
remnant from which the taste has beenexhausted. Tea tasters and beer tasters andspecial food tasters do the same in order topreserve their keen taste discrimination. Thereis just as definite Swallowing Sense andExpectorating Sense as there is Taste Sense.There is just as strong Appetite Sense forproteid, when the body is short of it, as there isthirst-demand for water for the rehydration ofthe body. The Senses have sense ! Returning to the Buffalo Club experiment in
demonstrating Epicurean Temperance : Thehalf-bottle of wine gave more satisfaction to thedozen or more members of the Club whoparticipated in the experiment than any of themknew was possible. FLETCHERISM  AS A CURE FOR MORBID  CRAVINGS . It is not necessary to supply expensive wine
for the complete satisfaction of the most delicateepicureanism if Fletcherizing is employed as an
habitual cream-separating means. The cream ofcommon wheat bread, and of anything that thenormalized appetite favours, is as satisfyingwhen the body is in need of what it contains asare drops of the most costly Johannisberger ofthe rarest vintages, and nothing but waterthoroughly quenches real thirst. The " testimonials " of one sort and another,
including letters and verbal account, attestingto the effect of natural eating on abnormaldesires or cravings, number thousands. Thereform has not been the result of suggestion,although in some cases suggestion has assistedthe cure of intemperate yearnings. Not alonehas craving for alcoholic stimulant been abated,but in other ways morbidity has been corrected,and I as well as some medical men I know, havereceived grateful acknowledgment of thehappiness secured by the natural sloughing offof weaknesses or passions which had been asource of self-hatred. Think what immunityfrom such baneful possibilities means to youthof both sexes !A TRIAL  OF FLETCHERISM  AND ITS RESULTS . The very large test of Fletcherism as a
temperance expedient hereinbefore referred towas entirely accidental. It occurred in acommunity of students of a missionary collegein Tennessee. The institution is conducted under religious
auspices, the sect supporting it being that called" Seventh-Day Adventists." The buildings are ona large farm, and most of the students earntheir board and tuition by doing farm work.Many subsist by what is called " boardingthemselves," that is : purchasing raw food anddoing their own cooking. To assist in thisindependence there is a commissary whereeverything needed is bartered or sold. One of the prominent persons in the
Adventist denomination is Dr. Kellog,Superintendent of the Battle Creek Sanatorium,who from the beginning has been one of themost ardent advocates and teachers ofFletcherism, and to whom is largely due thepermanency of its designation as " Fletcherism." During a visit to the Tennessee institution,
Dr. Kellog so successfully preached the meritsof natural eating, that all the students were
induced to give it a trial as a health andeconomic measure. The trial was conducted under observation
for six months, when an accounting was made.During the six months the drafts on thecommissary had been a trifle less than halfwhat they formerly had been, and at the sametime the community had been free from theusual " seasonable " and bilious complaints orillnesses. No one had been cured of a craving foralcohol, for the reason that all were teetotalerson principle, but the sheer economy andhealthfulness of the results obtained were ofprodigious importance to young persons" working their way through college." Theamount of the benefit can be imagined when itis considered that they needed to work less onthe farm to earn their food because the food-billwas much reduced. The time saved from workwas available for study, and the increase ofenergy and immunity from sickness addedenormously to the average studentability. One day there was brought to the institution
on a stretcher a poor chap of the neighbourhood,crazy with delirium tremens. In the infirmary of
the college emergency patients were received, aspart of the missionary training is medical. The sorry dipsomaniac was sobered-up in the
usual way and instructed in the process ofFletcherizing. He took kindly to it, as all do whohave been dietetic sinners, and the result wasthe same as with the beery and bleery trampmentioned in the early part of this chapter. Helost his " taste " for " booze " and continued theincident by becoming a worker on the place anda sound temperance example. Here was a revelation worth while to the
missionary workers. Their field of service wasthe mountain districts of their State and theneighbouring State of North Carolina, whichare famous for their moonshine whisky stills.The whisky distilled in the mountains does notpay any Internal Revenue tax if it can beavoided, and hence the stills are hidden in deepforests and operate by the light of the moon.The inhabitants of these lawless regions are thepoorest of the poor and call down the contemptof the negroes. They are called " poor whitetrash," and moonshine whisky that will kill atfifty yards is responsible for much of the povertyand trashiness. They are as good marks for
missionary sympathy as any "heathen" theworld can produce anywhere. I have beenamong them all and I assure you, these listlessand luckless inebriates of the poor white trashregions are the most pitiable. FLETCHERISM  AS FIRST  AID. As soon as the incident of the victim of
delirium tremens had been measured at its fullsignificance, it dawned upon the missionariesthat Fletcherism was to be their most potentassistant in curing the mountaineers of theirvices and preparing them for religiousinstruction. They were won over to the ideal ofDietetic Corpoculture as " First Aid to theInjured " in establishing Temperance on asound basis. Thus it was that the graduated missionaries
introduced themselves to their charges bybuilding simple ovens of road-side stones in rail-fence corners, as field surveyors might do, andinvited those who came along to feed with them. There is never any trouble in securing guests
at a feed anywhere, and it is extremely easyamong the poor to whom free food means less
work and more leisure. It is easy, too, to get theears and attention of guests at meals who wouldlike to be invited again. It is also easy to teachFletcherizing to youthful dinner-guests, asMadame La Marquise de Chamberay and Ifound out in connection with our East Sideinvestigation in New York. *
The result of this strategy on the part of the
Tennessee missionaries was reported to ameeting at the Battle Creek Sanatorium, andthe summary of the good attained up to thattime was as follows : More than a thousandpersons were saving an average of $3.00 amonth on the cost of their sustenance, and weretemperance converts through the sloughing offof all desire for their moonshine product. Thinkof a saving from sheer waste of $3,000 a month($36,000 a year) to a community where $1,000 isconsidered to be a princely fortune, and a savingof a thousand human units from the scrap-heapof worse than death! * This reference is to an unique experiment in New York,
account of which will sometime be published under the title of "
Parties of Politeness," a name suggested by the little guests
themselves.CHAPTER XIII
THE MENACE OF MODERN MIXED MENUS
Gluttony and Avoirdupois—Contentment—Fletcherism and Political
Economy. WHILE it is true that " Variety is the spice of
life," and that an appetising variety of plain foodis more tempting than a monotony of the mosthighly-spiced dishes, every tendency of modernmenus is a menace to health, and the only wayto counteract the menace is to be especiallycareful in observing the rules of EpicureanEconomy. If the soup is particularly good, there is a
temptation to go on and completely satisfy theappetite on it. It requires the restraint ofcivilized suppression to keep from following theexample of Oliver Twist, calling for more andmore till the supply or appetite is exhausted. Then comes the fish : Who can resist
accepting a generous helping of this course,served in any one of the dozens of styles thatare familiar to the patrons of Frenchrestaurants ? And how hard it is to refrain from
cleaning up the plate in a hurry so that none ofit will be whisked away by the waiter to makeroom for course number three. Nothing has been said of the Hors d'oeuvres
of the French menu, or the Ris Tavel of theDutch East Indian gorge, or the Smoer Gose of aScandinavian " Spread." A fairly ravenousperson, given time enough, and with no onelooking, can be counted on to make a " squaremeal " on these " appetizers " alone before thesoup is announced. Mention of the " Roast," the " Entrées," the
 " Légumes," the " Dessert," and a bewildering
variety of cheeses to be followed by fruit, nutsand raisins, with several different wines,cordials, coffee, and cigars or cigarettes on theside. Even mention of them is likely to causepsychic indigestion. If one goes to a restaurant with a quarto, gilt-
top appetite, and scans one of the monster,modern, mixed menus for a suggestion of whathe shall order, he will, undoubtedly, see five orsix items that will appeal to his imagination as " just the thing " ; and if the cost is no specialreason for restraint, he will put down on his
order list twice or three times as much as hecan possibly eat in order to be as many kinds ofa fam dool as he can be at the moment. This is not an unreasonable or fantastic
illustration of the menace of a multiple menuand a colossal appetite in convenientconjunction. It is said that an amorous lover hasneither conscience nor discretion. This maysometimes be the case ; but it is always a surebetting proposition that an opulent, ravenously-hungry person will measure off with his eagereyes much more than his tummy can possiblyhold. Then follows the inclination of the average
human being to " get his money's worth," even ifhe " must die for it." This is not alone a humancharacteristic exaggerated in sumptuously-civilized communities, but it is an animal traitas well. If a racehorse is turned out in a field ofclover that stands as high as his neck, he willvery likely eat himself to death. Likewise, if alittle child, with the animal characteristicsuppermost, is given a bag of sweets, he will besure to want to put himself securely outside ofthe whole bag-full in the shortest time possible,
so that he will make certain that no one willtake it away from him
. GLUTTONY  AND AVOIRDUPOIS . The menace of the munificent menu also
leads to the uncomfortable acquisition ofsurplus avoirdupois. On some persons it hasquite the opposite effect, however. The writerremembers that it was a tradition in his collegethat the thinnest man of a class was always thebiggest glutton. Each year, a prize of acombination knife, fork, and spoon, was given tothe grossest eater of the junior class. Within mymemory the recipient was always a very thinand cadaverous fellow. As a matter of fact, the hardest work done by
the body is performed within the body. It is thework of digestion, general metabolism, and theconstant and never-ceasing pumping of theblood through hundreds of miles of veins andarteries. If this work is measured in terms ofheat units thrown off (calories) the internalactivity of the body is as two to three parts ofthe whole heat energy released into thesurrounding air.It is quite possible to increase this heat
expense by 20 to 50 per cent. by merelyoverloading the stomach a little, and crowdingthe mechanism of metabolism to its utmost.Sometimes the crowding is carried so far thatthe organism cannot stand it; somethingbursts ; and, there you are—dead. CONTENTMENT . The supremest felicity is not wanting
anything. If one cannot think of a single thingin the wide, wide world, not even oblivion, thatthey would have in addition to what they areenjoying at the moment, their cup ofcontentment is full. In regard to eating, to have Fletcherized a
few morsels of the finest food that anyone'smother ever made, until there is no desire formore, and yet the contentment is of that calmsort that indicates that there is no overloadingof the stomach, is gastronomic Heaven, and itcarries with it a blanket of general contentmentthat covers the universe. On the other hand, to have eaten unwisely,
as the result of animal voracity, over-estimate ofcapacity, and greed of getting outside of all that
must be paid for, or, in slavish deference toaggressive hospitality, is Hell from the finish ofthe meal until the finish of the " spell ofsickness " that may follow the gorge. It werealmost impossible to sink into the depths ofsuch gluttony on any one, two or three of thebest dishes possible to imagine; only a modernmultiple mixed menu is liable to bring thisdegradation, and hence the menace of it. Suppose, again, you are framing up a
business deal, and have a customer " on thestring." The best way to get at his heart andpocket-book is through the sociabilityaccompanying a sumptuous meal. You seek a Princess' Restaurant, a Ritz-
Carlton or a Waldorf, and make a spread of yourEpicurean generosity, your bank account, andyour business web or net. If you insist on fillingyour guests full of everything, you must set theexample. Results: Similar in all cases. Science is not even secure against the
temptation of the monumental menu. Thewriter has known the citadel of scientificconservatism to be captured by five-dollar still-wine and fifty-cent. cigars, as accompaniments
of six-course dinner-dreams. This, too, in theinterest of an Epicurean Economy that put all ofthe academic teachings in the back-number list,and favored fifty-cent. banquets with nary acigar to top off the feast. FLETCHERISM  AND POLITICAL  ECONOMY . It may be argued that the waste attendant on
sumptuous living is the most prolific means ofkeeping money in circulation : of putting breadinto the mouths of the servant class: and thatSpartan simplicity would throw the world backtwo thousand years in the civilized progress ithas made. That might be true of some forms of
sumptuousness, but not as to the wanton wasteof food through the temptations of magnificentmenus. Food is the realest of all forms ofwealth. Scarce ever a grain of wheat or kernelof corn is wasted. The story of the Englishmanwho visited Kansas, and from there took hometo London a colossal joke at the expense of cornand Kansas, illustrates the permanence andindestructibility of food wealth.Riding through the State, with a native
Kansan, an English globe-trotter wondered atthe endless fields of yellow " maize." He called itmaize, but the Kansan called it " corn." " What in the world do you do with all this
maize ? " said the mobilized Cockney. " Oh, thatis easy," replied the native: " We eat what wecan and we can what we can't." In due season this strange answer was
interpreted to the visitor and he determined tocan the joke for serving up at his club inLondon. Arriving in England, the joker made
deliberate preparations to open his can ofKansas corn to the best effect. He invited a setof chappies to dine with him and the pièce de
résistance was Kansas canned corn. Having engineered the matter to the right
point of curiosity, the host told the story of hisvisit to Kansas and finally exploded his finale in
this wise : " Do you know, these Americans outin the West are a jolly lot. They have a dry sortof wit, too. I was travelling in company with oneof them through the State of Kansas, which isthe great maize State of the country. They don'tcall it maize, however, they call it corn, and
what we call corn they call wheat. Well, I wasamazed at the miles and miles of maize—no punintended and no apology needed—and asked mycompanion whatever in the world they did withit all. And what do you think he said : He said,' We eat what we can and the rest we put up intins ! ' "
It took the perpetrator of the joke another
week to find out why no one laughed, andspoiled everything by still waiting for the pointafter the real explosion took place : and nointernational incident is recorded in the historyof that day. Yes, the really most vital wealth is stored in
the food treasuries. Profusion of it carries downthe prices and this raises wages by comparison.There is always a spot-cash market for food atsome price, which is not the case with manyother forms of property. But the waste of the food material itself is
insignificant compared to the waste of energythat must take place to get rid of it, the momentit is swallowed and beyond personal respons-ibility. The transportation of a car-load of wheatby rail from Saskatchewan to the Atlantic
seaboard by rail and across the ocean bysteamer is small as compared with the expenseof getting a mouthful of bolted bread through,an alimentary canal that is congested withindigestion.CHAPTER XIV
THE CRUX OF FLETCHERISM
The Value of Occasional Fasting—The Power of Freedom from
Indigestion—Muscles have Memories. ALMOST  everybody eats with sufficient care
most of the time ; otherwise, all would be on thesick-list all the time and the death-rate would
be increased enormously. Whatever sickness, depression, weakness and
other illnesses there are now are the result ofoccasional carelessness only. The remedy for lapses from carefulness is
knowledge of what the natural requirementsare, and training the muscles and functionsemployed in nutrition to work always withcareful deliberation and never allow themselvesto be hurried with their work. It should also be made a habit
NOT TO EAT ANYTHING
without a keen appetite. This involves knowinghow to recognise a true appetite and also how todetect a false craving. Waiting for a healthful
call for food, for any length of time, can do noharm, and should not cause any discomfort orinconvenience ; but exciting a false desire andtaking food before the body is " good and ready "for it, starts trouble brewing at once. If the worst results of premature or hurried
eating were immediately felt, no one would getin the habit of sinning in this manner. Likeauto-intoxication from excess of alcohol,poisoning from unnecessary or unwelcomefood—either an excess of it or when takenuntimely—is an aftermath of unhealthystimulation or exhilaration. The crux, then, of dietetic righteousness, or,
Fletcherism, is habituating the body to practisethat Eternal Vigilance, which is
THE PRICE  OF FREEDOM  FROM  INDIGESTION . It should be much easier to install a habit of
carefulness than it is to permit habits ofcarelessness. It is possible so to sensitize themuscles which control swallowing that they willrefuse to act and will cause choking if anattempt to swallow prematurely is made.Systematic attention to this detail of care for a
week will secure it as a permanent habitwithout need of any further attention to it. The statement that it is easier to do the right
thing than it is to do the wrong thing : and thatit is easier to fix firmly good habits than it is toacquire bad habits ; will probably be questionedor disputed by many; but practice of theprinciples which underlie Fletcherism will curesuch pessimism relative to the attitude ofMother Nature towards her most perfectproduct in general, Man. Man is given more liberty and more license
than any other natural expression and, with theendowment which we call " intelligence," he israised to a position of partnership in assistingnatural evolution and progress. From inklings of experience it is reasonably
inferred that Man is more susceptible toevolutionary influence than any of the animalkind ; that he can ever progressively trainhimself towards higher and highersupermanhood ; that he is able to performmarvels in taming and training other animalsand in perfecting plant life to prodigiousproportions. He is even " gifted " to the extent of
overcoming, harnessing, and using at will the" forces of Nature," and dispelling the mysteries.He can only do this, however, by co-operatingwith Nature in the most intelligent and faithfulmanner. To ascertain Nature's requirements of
preferences it is necessary to begin with thefirst essentials of care, the nutrition of the bodyand the management of the mind. These basicessentials are the first concern of Fletcherismand really the crux of the ScientificManagement of the Highest Efficiency. One of the most important discoveries in the
development of Fletcherism is the fact that
MUSCLES  HAVE  MEMORIES . The usefulness of this discovery rests in the
knowledge that it is possible to make themuscles connected with nutrition commit tomemory the sequences of procedure in theprocesses of nutrition which accomplish themost profitable results, and then pass on toother details of responsibility care-free andthought-free, fully confident that everythingwill go on as Nature would have it go.Without beginning this discipline of the
muscular equipment at the right point and inthe right manner, no solid structure ofEfficiency-Building can be secured. Any amountof indigestion, or unnecessary strain put uponmetabolism, interferes with the smooth workingof the organism in the same way that aninfinitesimal weight put at the tip end of thelong arm of a lever multiplies the burden ofresistance at the short end many, many fold. Therefore, the Crux of Fletcherism is found
in first training the muscular and mentalapparatus to proceed with thorough deliberationrelative to every thing taken into the body, forfrom this intake, and especially from themanner of the handling of this material alongthe line of the alimentary canal, come efficiencyor inefficiency. It is first necessary to know what you want
the muscles to habituate themselves to doing inconnection with nutrition. They must learn toknow what constitutes a true appetite, incontradistinction to indefiniteness of want ordesire. The muscles will soon learn to know thatreal hunger (body need) is not expressed by anyuncomfortable feelings below the guillotine line. Only in the head, where the senses are allbunched together for the most importantteamwork, is honest hunger sensed. We mayrightly add to the list of the senses, Appetite,and trust it with confidence to tell us what thebody can use to advantage of the foods availableat the time. That the foods are appetizing is theonly recommendation necessary to a set ofmuscles trained to treat them as Naturerequires when they enter the laboratory of themouth. Connected with the training of the, mouth-
muscle outfit, there is the one standing order.Challenge everything applying for entrance,whether by special invitation or in the way ofsurprise, by testing it for taste-acceptability atthe tip of the tongue. Then keep on tasting andtesting, with reverential appreciation of thegustatory delight there is in it, in the fullknowledge that both digestion and assimilation,which are the prime necessities of nutrition, arehealthfully stimulated by accentuatedenjoyment.It is not necessary to dwell intensively on
sensual enjoyment of the material beingautomatically handled by the methodicalmuscles. The pleasant sense sensationssurrounding taste may serve as anaccompaniment to agreeable conversation, tothe delight of beauty in any form, to flowers, tomusic, to graceful and vivacious femininity, orto any sort of charm, with added strength givento the effect on wholesome nutrition. So much for the usefulness of the mouth-
muscles, including that most wonderful ofmuscles, the tongue, in assisting in thehealthful stimulation of nutrition. Their mostimportant office is to stand guard against thecontingencies that are liable to happen whichare prejudicial to digestion. If there is worry inthe atmosphere : " Don't let anything into themouth on pain of court-martial and suffering ! "Those are the " orders of the day " for thesentinel muscles of the mouth, serving at theouter entrance of the alimentary canal. In the category of  " worry " are included
anger, argument, blues, or any other of thedepressant passions, and no food or drink, otherthan water, should be admitted to the canal
while any form of depressants are beingsuffered. We must agree in the first place that itcan do no harm to wait for a clearance of themental atmosphere. Real hunger is not apainful craving for something or anything, butis a most accommodating waiter for finalcollection of all the taste dividends there aredue in a big lump sum to compensate for notgetting them by instalments. Consequently, ifthe mental atmospheric conditions are notfavourable to the best nutrition, the best way toclear them is to wait. Nothing is so forceful inmaking one modify or forget passing clouds ofpain or disappointment as growing healthyHunger. The mouth-muscles soon learn to know this
beautiful provision of Mother Nature, wherebydeferred collections by appetite are paid withcompound interest sometimes sure, if by thewaiting process the mental atmosphere iscleared of the elements of digestive lightningand thunder. How delightful it is to be assured that the
best way to secure the best nutrition is theeasiest way and that it can be quickly installed
as a habit, so that attention to the mechanics ofthe care is not necessary, leaving the wholebattery of appreciation to employ itself with thegustatory festival.CHAPTER XV
FLETCHERISM AND VEGETARIANISM
MEAT ERS AND MEAL ERS
The Danger of Excess of Protein—The Use of Meat—Meat and Uric
Acid—To Sum Up—Profitable Economy. IN the warfare against the " Demons of
Dietetic Disturbances " most of the volunteerrecruits go into the camp of the Meal ers, that is
they become vegetarians, quasi- vegeiarians,  or
partial vegetarians, and array themselvesagainst human carnivorous habits andpractices. They are comparatively few innumbers, but make up in enthusiasm what theylack in numerical strength. Some of them basetheir objection to meat-eating on physiologicalgrounds, others on sentimental susceptibility,and yet others are influenced by reasons ofeconomy. With world-wide and centuries-old evidence
before me in forming an opinion, I say withouthesitation that the weight of argument is infavour of a meatless diet most, if not all, of thetime, and that all who subsist on the first-handfruits of the soil and do not resort to
cannibalism, except in cases of emergency, areon the safer side. THE DANGER  OF EXCESS  PROTEIN . To mention the greatest danger from using
meat for nutrition first, we find it almostimpossible to eat most meats without takinginto the organism more protein (nitrogen) thanis required for repair of the broken-downtissues; and we now know that any excess ofprotein or nitrogen imposed upon the body isnot good for it. Large excess is positively deadlyin its final effects, and many, if not all of the so-called uric-acid troubles or diseases are tracedto such abuse. Not only are the kidneys worn out long before
their time, but high blood-pressure is one of thebaleful results that lead to untimely demise. Tobe sure, persons are reported to have lived tonear or quite an hundred years of age ashabitual meat ers, but their occupations or
activities have been favourable to burning upthe dregs of metabolism, and the belief isreasonable that if they had not been thus self-abusing during the first century of their life
they might have gone quite a piece into thesecond century with their matured experience,example, and wisdom, serving the world to goodadvantage. THE USE OF MEAT . That meat is an emergency expedient in the
natural nutrition of man is pretty certain.Strictly speaking, we are all of us subsisting onmeat all of the time, but it is only one degree
removed from the vegetable kingdom, when we
ingest only the first fruits of the soil, asvegetarians do, and make meat of it within us.The vegetable nutriment is transformed intoour own flesh and blood in the form of fatchiefly, and then is used to furnish whateverheat and repair material we happen to need.When second-hand, already dead anddecomposing meat is eaten and thus used forlife-giving purposes, it is really not only second-hand supply but third-hand material. Forinstance, we may subsist exclusively onvegetable or farinaceous material and get ourrepair or fuel supply from such sources only.The result is, in part, the forming of the walls of
our own stomach. These walls are meat. Shouldwe turn into cannibals, devouring each other asthe Pacific (?) Islanders used to treatmissionaries and enemies, the stomach wallsbecome tripe and are easily digestible. Whilethey were live walls, holding in place glandssecreting powerful gastric juice, they resistedthe digestive aggression of their own juice, butthe moment they were separated from their ownliving combination, quite similar gastric juicedigested them as quickly as it does the whitemeat of a pet chicken. It is physiologicallypossible to cut out a part or the whole of ourown stomach, and then devour and digest it astripe in the small intestines. Hence it is that we are all meat ers, perforce,
but not all of us are third-degree-removedcannibals. What we call " pure vegetarians " areonly second-hand meat ers. I am indebted to the distinguished champion
tennis-player, diet-reformer, and restauratorEustace Miles, for the name " Meaters " todesignate those who eat meat; and I have coinedthe term " Mealers " to stand for those who takeonly first-hand earth-fruit products for their
nutrition, disregarding the fact that all aremeal ers who take meals of victuals. To offset
this addition to the vocabulary, it would do noharm to drop off the use of " Meals " and " Victuals," leaving " Meal " to mean only onething; viz., ground cereals or vegetables. *
One of the details of carefulness in
Fletcherism is expressed in the statement thatwe should not proscribe as food anything thatNature permits to be utilized as food ; but thesame carefulness prescribes that we do notprescribe it as food for everybody all of the time. Everything in its proper time and place is one ofthe common-sense rules of the system. Captain Amundsen and his comrades, as I
have already observed, were quite justified in
* It is not outside the province of Fletcherism to Fletcherize
our vocabulary and make it as single-meaning as possible in the
interest of simplicity. The term " Fletcherize " is alreadycommonly used to suggest analysis and digestion of crude raw
material other than food, and has come into use in literary
circles with especial usefulness. Young reporters on newspapersare often told by editors to take their " copy " in hand and
 " Fletcherize " it before handing it in for printing. Even such a
judicial person as Mayor Gaynor, of New York, had recourserecently to such advice relative to evidence, but he called it by a
name of his own not yet in common use.devouring their faithful and friendly sledge dogs
when necessary to preserve their own lives. Ihave the acquaintance of a collie dog whom Ilove devotedly; and I say  "whom " appropriatelybecause he is as intelligent as I am, and farmore consistent in his habits of orderliness andnaturalness. He is a real gentleman at all timesand as good a Fletcherite when the foodsubstance and occasion demand as I am. He haslearned to eat and enjoy apples and no one couldgive more careful mouth-treatment to somesorts of food than Bruce. I am sure that hewould want me to eat him if I needed him topreserve my life, just as unselfishly as theJapanese soldiers, and more recently theBalkanese soldiers, gave their lives for theircauses. Whether I would eat him or not I cannotsay, and I do not know if he would have similarconsideration or otherwise for me. I merely use this illustration as an aside in
consideration of the question of flesh eating onemergency or sentimental grounds. Naturepermits Bruce and me to eat each other, and ifwe managed it skilfully we could attack eachother's extremities at the same time, as long aswe did not encroach on our vital machinery, and
really eat each other up, as young lovers wouldlike to do. Thus much for sentiment. We are subsisting
on ourselves all of the time; we can nourishourselves at the expense of each other if we will. We can eat human flesh as nourishingly as
we can a Spring chicken, and if we do not knowwhat we are eating, Nature will say us never "No," but there are other considerations morepractical for every-day consideration. Theseare : physiological and economic expediency. MEAT  AND URIC ACID. In the thorough investigation that Dr.
Hindhede, of Copenhagen, has conducted for thepast few years, and in which I have assisted, Ihave followed the quest with eagerness becauseof the thoroughness of it. It has been proventhat very little protein or nitrogen is needed forthe human body even under strain of hardestphysical or mental activity. On the other hand,it has been found that any appreciable excess ofprotein or nitrogen results in both uric acidsecretion and increased blood-pressure,meaning, in all probability, finally fatal strain
on the organism. It has also been demonstratedthat it is almost impossible to take the leanermeats without getting more protein or nitrogenthan the body needs. It is quite easy to get excessive protein and
nitrogen from vegetable, farinaceous, and hen-fruit material, and cheeses are richer thananything in these " strong " food ingredients ;but these are not such subtle foolers of theappetite as meats done up in spicy gravies andaccompanied by appetising fats. I purposely avoid giving any figures relative
to the food values under mention because thefirst rule of Fletcherism in connection with theselection and intake of food is to leave thatentirely to appetite, working intelligently andnormally in relation to the food that is availableat the moment. To my thinking, the most important
consideration is economy, not alone of themoney cost of food, but economy of energy-consumption within the body. There may betimes when economy of money-cost means muchto persons struggling to lay aside anindependent competency for the purchase of
leisure in old age, or for insurance againstbecoming a burden upon others; and this is sureto happen to all who are not cursed by thehandicap of money inheritance. But it is theinternal economy of the body that counts lormost in estimating values. There is no doubtbut what flesh food is a stimulant of the same orsimilar character as alcohol. Both of thesesubtle agents of intemperance invite thestarting and accumulation of vicious cycles orcircles (swirls) of over-stimulation that have onebad effect, at least, on the comfort and efficiencyof the muscular tissues. They facilitate fatigueand " that tired feeling," and also may result incontingent " soreness " of muscle after unusualexercise. Faithful Fletcherizing has resulted in
regulating these matters in away that isnothing less than marvellous until the reasonsare revealed. Not only does observance of the habit and
practice which Mr. Rockefeller has condensedinto thirty-three words, including severalrepetitions for emphasis, result in settling thequestions of appropriateness, economy,
emergencies, and comfort in general betweenthe Meat ers and the Meal ers; between the
mixed Meat ers and Meal ers; and between the
Physiology and Psychology of normality ; andwhich Mr. Rockefeller calls " Fletcherizing," buta whole lot of beneficent cycles or circles(rhythms) of profitable felicities are set inmotion. TO SUM UP. The Meal ers have the advantage of the
argument in that they are always on the saferside of prudence, and there is no realdeprivation involved in the experiment. At the present moment I am, personally, still
in the experimental field as regards everythingthat Nature permits as food or drink. There isone point that vegetarianism has notsatisfactorily answered as yet. The greatmajority of conscientious vegetarians have notthe pink complexion that is usually reckoned asa sign of beauty or robustness, but I haveknown one, Frederick Madsen (Madsen theFaithful), an assistant of Dr. Hindhede inCopenhagen, to subsist on potatoes and butter,
or margarine, alone, for three hundred daysconsecutively, stopping only because thepotatoes to be had in the market were not asgood as desired, and he lost none of his pinky-pinkness of complexion of the richestScandinavian brilliancy. I have done the samefor four months with similar results of retentionof pinkness of complexion. Another question is :Does pinkness indicate health ? It is not thenecessity of health among Latins and bronzedOrientals, but it underlies the bronze exterior ineven African Negroes, if they are healthy.Sallow is the reverse of healthy in proportion tothe sallowness, as a usual thing. Just here is where the efficacy of careful
eating, which has been formulated asFletcherism, comes into service most agreeablyto make life really worth living and actually onecontinuous festival of usefulness and pleasure.It is only once formed into a habit and set toworking automatically under the direction ofAppetite, Taste, Feeling, Instinct, and the otherattributes of sub-conscious Intelligence.It will be noted that Mr. Rockefeller, in his
recent pithy, gisty utterance relative to themerits of Fletcherizing, makes no mention ofthe kind of food to be recommended. Happily, asfar as I know, he is not in the food business, hasno connection with any special food supply, andcannot recommend any of the products ofpetroleum as food or drink. He should beabsolutely unprejudiced in his judgment, andseven or eight years of recuperative experience,similar to mine of a longer period, is materialfor judgment and recommendation. Some years ago there was born in me the
ambition to formulate the rules of economicprocedure in securing optimum nutrition in aspace of not more than ten pages of coarse printthat mothers, teachers, and children of primaryschool age could understand as easy as thenoses on their faces. Mr. Rockefeller has " beatme out " in brevity by several lengths. He hasmade the revelation with the lucky number ofthirty-three words, and left room for a finalremark full of scriptural tone, as is his wont.PROFITABLE  ECONOMY . There is one argument in favour of a
meatless diet that appeals to everybody, andthat is the economy and cleanliness of it. InProfessor Irving Fisher's classic investigation totest the merits of Fletcherism it was proventhat careful attention to the mastication,insalivation, and enjoyment of food while in themouth, and swallowing only in response to astrong invitation to swallow, and removing fromthe mouth whatever remainder that did notpractically swallow itself, a net gain of
approximately 40 per cent. was achievedwithout any attempt at economy. The savingwas in the money cost alone, and it came frommore and more inclination towards farinaceousand vegetable foods and away from moreexpensive meat. This form of saving is very telling. Dr.
Francis E. Clark, founder and permanentpresident of the great International ChristianEndeavour organization, noticed a reduction ofone third in the food expenses of his family. Thehealth officer of a suburb of Hamburgaccomplished a saving of two thousand marks a
year in his family of three without otherassistance than careful eating and aninclination towards non-flesh food material. The" Poor White Trash " community in America,before mentioned, saved an average of threedollars a month each, three thousand dollars amonth among a thousand members of thecommunity, and the missionary workers whotaught them to Fletcherize save half of the costof their sustenance. Accompanying all of thiswonderful economy was an immunity from theordinary illnesses that was worth more than themoney saving. In the Rockefeller family any decrease in the
cost of food is a negligible quantity incomparison with the total expenses, but sevenyears of immunity from indigestion andreplacing the demon with good golf-health formhave been worth more than millions of money.
Fletcherism_How_I_Became_Young_At_Sixty_by_Horace_Fletcher.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        He was a medicalman, past forty, beginning to slack up a little inhis elasticity and strength. He was reachingthat age when even the most temperate andcareful begin to be a little lenient withthemselves. His doctor friends were in the habit
of prescribing a little stimulant to counter-balance this expected decline in energy and hetook their advice. It was the medical fad of theperiod. At first, Dr. Anderson ordered for himself one
small drink of good medicinal whisky a day, andthe effect was as expected. By and bye, however,a little more was needed, and this increasingdemand continued its insistence until threedrinks were no more efficacious than one hadbeen at first. When I was introduced to him hehad begun on his fourth drink daily, and yetburned it up in his exercise without feeling itmuch. A couple of weeks after he began to check up
my tests by personal experience, which is theonly scientific way, he all at once remembered,one day, that he had forgotten to take hiswhisky, and yet he was fitter than usual. I hadnot mentioned my own experience in this regardto him, I believe, as when we were together hekept me busy with the exercises of the ‘Varsitycrew, and I had little chance to give himaccounts of my full experiences. Besides, it didnot occur to me that it would interest him who
seemed to be moderation and temperancepersonified. And so he was, according to thescientific estimate of the time, but Nature hasanother standard of temperance, and under herstrict guidance very little but good spring wateris needed or desired. HOW TO ENJOY  WINE. To illustrate this and also suggest a way of
letting Mother Nature prove that I representher correctly in this important matter, I willgive an account of an actual happening. I was lecturing in Buffalo, New York, in
America, and was invited to address themembers of the sumptuous Buffalo Club. Idwelt especially on Fletcherizing as a means ofgetting the good and the best out of food anddrink, and yet for little cost, and at the close ofthe lecture a dozen or more of the audienceasked me to demonstrate my point as above. Iwas happy to do this, and called for a pint of thechoicest still wine, with cordial glasses. Therequest caused a smile among some of my hosts
who were proud of being " one bottle " consumers. When the wine came I poured out half a
cordial glass as the portion I selected for myselfand recommended the same prescription for theothers, as a " starter. " Then I breathed andsipped my delicious grape-juice, as I hadlearned to do from the professional wine-tasterson the Rhine, in Germany, and in the Burgundyregion, in France. The others did the same, andseemed to get unusual satisfaction from boththe boquet and the taste. What happens is this : You sense the wine by
means of the olfactories as you would breathe inthe odour of a delicately perfumed flower. Tasteis excited and becomes jealous of Smell. Yougive Taste a taste. Something more subtle thantaste ; a sort of aroma, so to speak, spreads overthe head. You feel the taste of the delicacy uparound the temples, and the sensation isdelightful in the extreme, fading slowly awaybut leaving a lovely memory impression. Then you take another sip, and the sensation
is about the same, and so on for a sip or twomore, when the supremest delicacy of the wineceases to express itself. Two or three sips more,and the wine no longer tastes good. Carriedfurther, in this appetite-respecting manner,
there will be a desire to spit out the sips, andthere is no temptation to drink them. Professional wine-tasters are supposed never
to drink wine. After tasting it they spit out the
remnant from which the taste has beenexhausted. Tea tasters and beer tasters andspecial food tasters do the same in order topreserve their keen taste discrimination. Thereis just as definite Swallowing Sense andExpectorating Sense as there is Taste Sense. There is just as strong Appetite Sense forproteid, when the body is short of it, as there isthirst-demand for water for the rehydration ofthe body. The Senses have sense. Returning to the Buffalo Club experiment in
demonstrating Epicurean Temperance : Thehalf-bottle of wine gave more satisfaction to thedozen or more members of the Club whoparticipated in the experiment than any of themknew was possible. FLETCHERISM  AS A CURE FOR MORBID  CRAVINGS. It is not necessary to supply expensive wine
for the complete satisfaction of the most delicateepicureanism if Fletcherizing is employed as an
habitual cream-separating means. The cream ofcommon wheat bread, and of anything that thenormalized appetite favours, is as satisfyingwhen the body is in need of what it contains asare drops of the most costly Johannisberger ofthe rarest vintages, and nothing but waterthoroughly quenches real thirst. The " testimonials " of one sort and another,
including letters and verbal account, attestingto the effect of natural eating on abnormaldesires or cravings, number thousands. Thereform has not been the result of suggestion,although in some cases suggestion has assistedthe cure of intemperate yearnings. Not alonehas craving for alcoholic stimulant been abated,but in other ways morbidity has been corrected,and I as well as some medical men I know, havereceived grateful acknowledgment of thehappiness secured by the natural sloughing offof weaknesses or passions which had been asource of self-hatred. Think what immunityfrom such baneful possibilities means to youthof both sexes. A TRIAL  OF FLETCHERISM  AND ITS RESULTS. The very large test of Fletcherism as a
temperance expedient hereinbefore referred towas entirely accidental. It occurred in acommunity of students of a missionary collegein Tennessee. The institution is conducted under religious
auspices, the sect supporting it being that called" Seventh-Day Adventists. " The buildings are ona large farm, and most of the students earntheir board and tuition by doing farm work. Many subsist by what is called " boardingthemselves," that is : purchasing raw food anddoing their own cooking. To assist in thisindependence there is a commissary whereeverything needed is bartered or sold. One of the prominent persons in the
Adventist denomination is Dr. Kellog,Superintendent of the Battle Creek Sanatorium,who from the beginning has been one of themost ardent advocates and teachers ofFletcherism, and to whom is largely due thepermanency of its designation as " Fletcherism. " During a visit to the Tennessee institution,
Dr. Kellog so successfully preached the meritsof natural eating, that all the students were
induced to give it a trial as a health andeconomic measure. The trial was conducted under observation
for six months, when an accounting was made. During the six months the drafts on thecommissary had been a trifle less than halfwhat they formerly had been, and at the sametime the community had been free from theusual " seasonable " and bilious complaints orillnesses. No one had been cured of a craving foralcohol, for the reason that all were teetotalerson principle, but the sheer economy andhealthfulness of the results obtained were ofprodigious importance to young persons" working their way through college. " Theamount of the benefit can be imagined when itis considered that they needed to work less onthe farm to earn their food because the food-billwas much reduced. The time saved from workwas available for study, and the increase ofenergy and immunity from sickness addedenormously to the average studentability. One day there was brought to the institution
on a stretcher a poor chap of the neighbourhood,crazy with delirium tremens. In the infirmary of
the college emergency patients were received, aspart of the missionary training is medical. The sorry dipsomaniac was sobered-up in the
usual way and instructed in the process ofFletcherizing. He took kindly to it, as all do whohave been dietetic sinners, and the result wasthe same as with the beery and bleery trampmentioned in the early part of this chapter. Helost his " taste " for " booze " and continued theincident by becoming a worker on the place anda sound temperance example. Here was a revelation worth while to the
missionary workers. Their field of service wasthe mountain districts of their State and theneighbouring State of North Carolina, whichare famous for their moonshine whisky stills. The whisky distilled in the mountains does notpay any Internal Revenue tax if it can beavoided, and hence the stills are hidden in deepforests and operate by the light of the moon. The inhabitants of these lawless regions are thepoorest of the poor and call down the contemptof the negroes. They are called " poor whitetrash," and moonshine whisky that will kill atfifty yards is responsible for much of the povertyand trashiness. They are as good marks for
missionary sympathy as any "heathen" theworld can produce anywhere. I have beenamong them all and I assure you, these listlessand luckless inebriates of the poor white trashregions are the most pitiable. FLETCHERISM  AS FIRST  AID. As soon as the incident of the victim of
delirium tremens had been measured at its fullsignificance, it dawned upon the missionariesthat Fletcherism was to be their most potentassistant in curing the mountaineers of theirvices and preparing them for religiousinstruction. They were won over to the ideal ofDietetic Corpoculture as " First Aid to theInjured " in establishing Temperance on asound basis. Thus it was that the graduated missionaries
introduced themselves to their charges bybuilding simple ovens of road-side stones in rail-fence corners, as field surveyors might do, andinvited those who came along to feed with them. There is never any trouble in securing guests
at a feed anywhere, and it is extremely easyamong the poor to whom free food means less
work and more leisure. It is easy, too, to get theears and attention of guests at meals who wouldlike to be invited again. It is also easy to teachFletcherizing to youthful dinner-guests, asMadame La Marquise de Chamberay and Ifound out in connection with our East Sideinvestigation in New York. *
The result of this strategy on the part of the
Tennessee missionaries was reported to ameeting at the Battle Creek Sanatorium, andthe summary of the good attained up to thattime was as follows : More than a thousandpersons were saving an average of $3. 00 amonth on the cost of their sustenance, and weretemperance converts through the sloughing offof all desire for their moonshine product. Thinkof a saving from sheer waste of $3,000 a month($36,000 a year) to a community where $1,000 isconsidered to be a princely fortune, and a savingof a thousand human units from the scrap-heapof worse than death. * This reference is to an unique experiment in New York,
account of which will sometime be published under the title of "
Parties of Politeness," a name suggested by the little guests
themselves. CHAPTER XIII
THE MENACE OF MODERN MIXED MENUS
Gluttony and Avoirdupois—Contentment—Fletcherism and Political
Economy. WHILE it is true that " Variety is the spice of
life," and that an appetising variety of plain foodis more tempting than a monotony of the mosthighly-spiced dishes, every tendency of modernmenus is a menace to health, and the only wayto counteract the menace is to be especiallycareful in observing the rules of EpicureanEconomy. If the soup is particularly good, there is a
temptation to go on and completely satisfy theappetite on it. It requires the restraint ofcivilized suppression to keep from following theexample of Oliver Twist, calling for more andmore till the supply or appetite is exhausted. Then comes the fish : Who can resist
accepting a generous helping of this course,served in any one of the dozens of styles thatare familiar to the patrons of Frenchrestaurants. And how hard it is to refrain from
cleaning up the plate in a hurry so that none ofit will be whisked away by the waiter to makeroom for course number three. Nothing has been said of the Hors d'oeuvres
of the French menu, or the Ris Tavel of theDutch East Indian gorge, or the Smoer Gose of aScandinavian " Spread. " A fairly ravenousperson, given time enough, and with no onelooking, can be counted on to make a " squaremeal " on these " appetizers " alone before thesoup is announced. Mention of the " Roast," the " Entrées," the
 " Légumes," the " Dessert," and a bewildering
variety of cheeses to be followed by fruit, nutsand raisins, with several different wines,cordials, coffee, and cigars or cigarettes on theside. Even mention of them is likely to causepsychic indigestion. If one goes to a restaurant with a quarto, gilt-
top appetite, and scans one of the monster,modern, mixed menus for a suggestion of whathe shall order, he will, undoubtedly, see five orsix items that will appeal to his imagination as " just the thing " ; and if the cost is no specialreason for restraint, he will put down on his
order list twice or three times as much as hecan possibly eat in order to be as many kinds ofa fam dool as he can be at the moment. This is not an unreasonable or fantastic
illustration of the menace of a multiple menuand a colossal appetite in convenientconjunction. It is said that an amorous lover hasneither conscience nor discretion. This maysometimes be the case ; but it is always a surebetting proposition that an opulent, ravenously-hungry person will measure off with his eagereyes much more than his tummy can possiblyhold. Then follows the inclination of the average
human being to " get his money's worth," even ifhe " must die for it. " This is not alone a humancharacteristic exaggerated in sumptuously-civilized communities, but it is an animal traitas well. If a racehorse is turned out in a field ofclover that stands as high as his neck, he willvery likely eat himself to death. Likewise, if alittle child, with the animal characteristicsuppermost, is given a bag of sweets, he will besure to want to put himself securely outside ofthe whole bag-full in the shortest time possible,
so that he will make certain that no one willtake it away from him. GLUTTONY  AND AVOIRDUPOIS. The menace of the munificent menu also
leads to the uncomfortable acquisition ofsurplus avoirdupois. On some persons it hasquite the opposite effect, however. The writerremembers that it was a tradition in his collegethat the thinnest man of a class was always thebiggest glutton. Each year, a prize of acombination knife, fork, and spoon, was given tothe grossest eater of the junior class. Within mymemory the recipient was always a very thinand cadaverous fellow. As a matter of fact, the hardest work done by
the body is performed within the body. It is thework of digestion, general metabolism, and theconstant and never-ceasing pumping of theblood through hundreds of miles of veins andarteries. If this work is measured in terms ofheat units thrown off (calories) the internalactivity of the body is as two to three parts ofthe whole heat energy released into thesurrounding air. It is quite possible to increase this heat
expense by 20 to 50 per cent. by merelyoverloading the stomach a little, and crowdingthe mechanism of metabolism to its utmost. Sometimes the crowding is carried so far thatthe organism cannot stand it; somethingbursts ; and, there you are—dead. CONTENTMENT. The supremest felicity is not wanting
anything. If one cannot think of a single thingin the wide, wide world, not even oblivion, thatthey would have in addition to what they areenjoying at the moment, their cup ofcontentment is full. In regard to eating, to have Fletcherized a
few morsels of the finest food that anyone'smother ever made, until there is no desire formore, and yet the contentment is of that calmsort that indicates that there is no overloadingof the stomach, is gastronomic Heaven, and itcarries with it a blanket of general contentmentthat covers the universe. On the other hand, to have eaten unwisely,
as the result of animal voracity, over-estimate ofcapacity, and greed of getting outside of all that
must be paid for, or, in slavish deference toaggressive hospitality, is Hell from the finish ofthe meal until the finish of the " spell ofsickness " that may follow the gorge. It werealmost impossible to sink into the depths ofsuch gluttony on any one, two or three of thebest dishes possible to imagine; only a modernmultiple mixed menu is liable to bring thisdegradation, and hence the menace of it. Suppose, again, you are framing up a
business deal, and have a customer " on thestring. " The best way to get at his heart andpocket-book is through the sociabilityaccompanying a sumptuous meal. You seek a Princess' Restaurant, a Ritz-
Carlton or a Waldorf, and make a spread of yourEpicurean generosity, your bank account, andyour business web or net. If you insist on fillingyour guests full of everything, you must set theexample. Results: Similar in all cases. Science is not even secure against the
temptation of the monumental menu. Thewriter has known the citadel of scientificconservatism to be captured by five-dollar still-wine and fifty-cent. cigars, as accompaniments
of six-course dinner-dreams. This, too, in theinterest of an Epicurean Economy that put all ofthe academic teachings in the back-number list,and favored fifty-cent. banquets with nary acigar to top off the feast. FLETCHERISM  AND POLITICAL  ECONOMY. It may be argued that the waste attendant on
sumptuous living is the most prolific means ofkeeping money in circulation : of putting breadinto the mouths of the servant class: and thatSpartan simplicity would throw the world backtwo thousand years in the civilized progress ithas made. That might be true of some forms of
sumptuousness, but not as to the wanton wasteof food through the temptations of magnificentmenus. Food is the realest of all forms ofwealth. Scarce ever a grain of wheat or kernelof corn is wasted. The story of the Englishmanwho visited Kansas, and from there took hometo London a colossal joke at the expense of cornand Kansas, illustrates the permanence andindestructibility of food wealth. Riding through the State, with a native
Kansan, an English globe-trotter wondered atthe endless fields of yellow " maize. " He called itmaize, but the Kansan called it " corn. " " What in the world do you do with all this
maize. " said the mobilized Cockney. " Oh, thatis easy," replied the native: " We eat what wecan and we can what we can't. " In due season this strange answer was
interpreted to the visitor and he determined tocan the joke for serving up at his club inLondon. Arriving in England, the joker made
deliberate preparations to open his can ofKansas corn to the best effect. He invited a setof chappies to dine with him and the pièce de
résistance was Kansas canned corn. Having engineered the matter to the right
point of curiosity, the host told the story of hisvisit to Kansas and finally exploded his finale in
this wise : " Do you know, these Americans outin the West are a jolly lot. They have a dry sortof wit, too. I was travelling in company with oneof them through the State of Kansas, which isthe great maize State of the country. They don'tcall it maize, however, they call it corn, and
what we call corn they call wheat. Well, I wasamazed at the miles and miles of maize—no punintended and no apology needed—and asked mycompanion whatever in the world they did withit all. And what do you think he said : He said,' We eat what we can and the rest we put up intins. '"
It took the perpetrator of the joke another
week to find out why no one laughed, andspoiled everything by still waiting for the pointafter the real explosion took place : and nointernational incident is recorded in the historyof that day. Yes, the really most vital wealth is stored in
the food treasuries. Profusion of it carries downthe prices and this raises wages by comparison. There is always a spot-cash market for food atsome price, which is not the case with manyother forms of property. But the waste of the food material itself is
insignificant compared to the waste of energythat must take place to get rid of it, the momentit is swallowed and beyond personal respons-ibility. The transportation of a car-load of wheatby rail from Saskatchewan to the Atlantic
seaboard by rail and across the ocean bysteamer is small as compared with the expenseof getting a mouthful of bolted bread through,an alimentary canal that is congested withindigestion. CHAPTER XIV
THE CRUX OF FLETCHERISM
The Value of Occasional Fasting—The Power of Freedom from
Indigestion—Muscles have Memories. ALMOST  everybody eats with sufficient care
most of the time ; otherwise, all would be on thesick-list all the time and the death-rate would
be increased enormously. Whatever sickness, depression, weakness and
other illnesses there are now are the result ofoccasional carelessness only. The remedy for lapses from carefulness is
knowledge of what the natural requirementsare, and training the muscles and functionsemployed in nutrition to work always withcareful deliberation and never allow themselvesto be hurried with their work. It should also be made a habit
NOT TO EAT ANYTHING
without a keen appetite. This involves knowinghow to recognise a true appetite and also how todetect a false craving. Waiting for a healthful
call for food, for any length of time, can do noharm, and should not cause any discomfort orinconvenience ; but exciting a false desire andtaking food before the body is " good and ready "for it, starts trouble brewing at once. If the worst results of premature or hurried
eating were immediately felt, no one would getin the habit of sinning in this manner. Likeauto-intoxication from excess of alcohol,poisoning from unnecessary or unwelcomefood—either an excess of it or when takenuntimely—is an aftermath of unhealthystimulation or exhilaration. The crux, then, of dietetic righteousness, or,
Fletcherism, is habituating the body to practisethat Eternal Vigilance, which is
THE PRICE  OF FREEDOM  FROM  INDIGESTION. It should be much easier to install a habit of
carefulness than it is to permit habits ofcarelessness. It is possible so to sensitize themuscles which control swallowing that they willrefuse to act and will cause choking if anattempt to swallow prematurely is made. Systematic attention to this detail of care for a
week will secure it as a permanent habitwithout need of any further attention to it. The statement that it is easier to do the right
thing than it is to do the wrong thing : and thatit is easier to fix firmly good habits than it is toacquire bad habits ; will probably be questionedor disputed by many; but practice of theprinciples which underlie Fletcherism will curesuch pessimism relative to the attitude ofMother Nature towards her most perfectproduct in general, Man. Man is given more liberty and more license
than any other natural expression and, with theendowment which we call " intelligence," he israised to a position of partnership in assistingnatural evolution and progress. From inklings of experience it is reasonably
inferred that Man is more susceptible toevolutionary influence than any of the animalkind ; that he can ever progressively trainhimself towards higher and highersupermanhood ; that he is able to performmarvels in taming and training other animalsand in perfecting plant life to prodigiousproportions. He is even " gifted " to the extent of
overcoming, harnessing, and using at will the" forces of Nature," and dispelling the mysteries. He can only do this, however, by co-operatingwith Nature in the most intelligent and faithfulmanner. To ascertain Nature's requirements of
preferences it is necessary to begin with thefirst essentials of care, the nutrition of the bodyand the management of the mind. These basicessentials are the first concern of Fletcherismand really the crux of the ScientificManagement of the Highest Efficiency. One of the most important discoveries in the
development of Fletcherism is the fact that
MUSCLES  HAVE  MEMORIES. The usefulness of this discovery rests in the
knowledge that it is possible to make themuscles connected with nutrition commit tomemory the sequences of procedure in theprocesses of nutrition which accomplish themost profitable results, and then pass on toother details of responsibility care-free andthought-free, fully confident that everythingwill go on as Nature would have it go. Without beginning this discipline of the
muscular equipment at the right point and inthe right manner, no solid structure ofEfficiency-Building can be secured. Any amountof indigestion, or unnecessary strain put uponmetabolism, interferes with the smooth workingof the organism in the same way that aninfinitesimal weight put at the tip end of thelong arm of a lever multiplies the burden ofresistance at the short end many, many fold. Therefore, the Crux of Fletcherism is found
in first training the muscular and mentalapparatus to proceed with thorough deliberationrelative to every thing taken into the body, forfrom this intake, and especially from themanner of the handling of this material alongthe line of the alimentary canal, come efficiencyor inefficiency. It is first necessary to know what you want
the muscles to habituate themselves to doing inconnection with nutrition. They must learn toknow what constitutes a true appetite, incontradistinction to indefiniteness of want ordesire. The muscles will soon learn to know thatreal hunger (body need) is not expressed by anyuncomfortable feelings below the guillotine line. Only in the head, where the senses are allbunched together for the most importantteamwork, is honest hunger sensed. We mayrightly add to the list of the senses, Appetite,and trust it with confidence to tell us what thebody can use to advantage of the foods availableat the time. That the foods are appetizing is theonly recommendation necessary to a set ofmuscles trained to treat them as Naturerequires when they enter the laboratory of themouth. Connected with the training of the, mouth-
muscle outfit, there is the one standing order. Challenge everything applying for entrance,whether by special invitation or in the way ofsurprise, by testing it for taste-acceptability atthe tip of the tongue. Then keep on tasting andtesting, with reverential appreciation of thegustatory delight there is in it, in the fullknowledge that both digestion and assimilation,which are the prime necessities of nutrition, arehealthfully stimulated by accentuatedenjoyment. It is not necessary to dwell intensively on
sensual enjoyment of the material beingautomatically handled by the methodicalmuscles. The pleasant sense sensationssurrounding taste may serve as anaccompaniment to agreeable conversation, tothe delight of beauty in any form, to flowers, tomusic, to graceful and vivacious femininity, orto any sort of charm, with added strength givento the effect on wholesome nutrition. So much for the usefulness of the mouth-
muscles, including that most wonderful ofmuscles, the tongue, in assisting in thehealthful stimulation of nutrition. Their mostimportant office is to stand guard against thecontingencies that are liable to happen whichare prejudicial to digestion. If there is worry inthe atmosphere : " Don't let anything into themouth on pain of court-martial and suffering. "Those are the " orders of the day " for thesentinel muscles of the mouth, serving at theouter entrance of the alimentary canal. In the category of  " worry " are included
anger, argument, blues, or any other of thedepressant passions, and no food or drink, otherthan water, should be admitted to the canal
while any form of depressants are beingsuffered. We must agree in the first place that itcan do no harm to wait for a clearance of themental atmosphere. Real hunger is not apainful craving for something or anything, butis a most accommodating waiter for finalcollection of all the taste dividends there aredue in a big lump sum to compensate for notgetting them by instalments. Consequently, ifthe mental atmospheric conditions are notfavourable to the best nutrition, the best way toclear them is to wait. Nothing is so forceful inmaking one modify or forget passing clouds ofpain or disappointment as growing healthyHunger. The mouth-muscles soon learn to know this
beautiful provision of Mother Nature, wherebydeferred collections by appetite are paid withcompound interest sometimes sure, if by thewaiting process the mental atmosphere iscleared of the elements of digestive lightningand thunder. How delightful it is to be assured that the
best way to secure the best nutrition is theeasiest way and that it can be quickly installed
as a habit, so that attention to the mechanics ofthe care is not necessary, leaving the wholebattery of appreciation to employ itself with thegustatory festival. CHAPTER XV
FLETCHERISM AND VEGETARIANISM
MEAT ERS AND MEAL ERS
The Danger of Excess of Protein—The Use of Meat—Meat and Uric
Acid—To Sum Up—Profitable Economy. IN the warfare against the " Demons of
Dietetic Disturbances " most of the volunteerrecruits go into the camp of the Meal ers, that is
they become vegetarians, quasi- vegeiarians,  or
partial vegetarians, and array themselvesagainst human carnivorous habits andpractices. They are comparatively few innumbers, but make up in enthusiasm what theylack in numerical strength. Some of them basetheir objection to meat-eating on physiologicalgrounds, others on sentimental susceptibility,and yet others are influenced by reasons ofeconomy. With world-wide and centuries-old evidence
before me in forming an opinion, I say withouthesitation that the weight of argument is infavour of a meatless diet most, if not all, of thetime, and that all who subsist on the first-handfruits of the soil and do not resort to
cannibalism, except in cases of emergency, areon the safer side. THE DANGER  OF EXCESS  PROTEIN. To mention the greatest danger from using
meat for nutrition first, we find it almostimpossible to eat most meats without takinginto the organism more protein (nitrogen) thanis required for repair of the broken-downtissues; and we now know that any excess ofprotein or nitrogen imposed upon the body isnot good for it. Large excess is positively deadlyin its final effects, and many, if not all of the so-called uric-acid troubles or diseases are tracedto such abuse. Not only are the kidneys worn out long before
their time, but high blood-pressure is one of thebaleful results that lead to untimely demise. Tobe sure, persons are reported to have lived tonear or quite an hundred years of age ashabitual meat ers, but their occupations or
activities have been favourable to burning upthe dregs of metabolism, and the belief isreasonable that if they had not been thus self-abusing during the first century of their life
they might have gone quite a piece into thesecond century with their matured experience,example, and wisdom, serving the world to goodadvantage. THE USE OF MEAT. That meat is an emergency expedient in the
natural nutrition of man is pretty certain. Strictly speaking, we are all of us subsisting onmeat all of the time, but it is only one degree
removed from the vegetable kingdom, when we
ingest only the first fruits of the soil, asvegetarians do, and make meat of it within us. The vegetable nutriment is transformed intoour own flesh and blood in the form of fatchiefly, and then is used to furnish whateverheat and repair material we happen to need. When second-hand, already dead anddecomposing meat is eaten and thus used forlife-giving purposes, it is really not only second-hand supply but third-hand material. Forinstance, we may subsist exclusively onvegetable or farinaceous material and get ourrepair or fuel supply from such sources only. The result is, in part, the forming of the walls of
our own stomach. These walls are meat. Shouldwe turn into cannibals, devouring each other asthe Pacific (. ) Islanders used to treatmissionaries and enemies, the stomach wallsbecome tripe and are easily digestible. Whilethey were live walls, holding in place glandssecreting powerful gastric juice, they resistedthe digestive aggression of their own juice, butthe moment they were separated from their ownliving combination, quite similar gastric juicedigested them as quickly as it does the whitemeat of a pet chicken. It is physiologicallypossible to cut out a part or the whole of ourown stomach, and then devour and digest it astripe in the small intestines. Hence it is that we are all meat ers, perforce,
but not all of us are third-degree-removedcannibals. What we call " pure vegetarians " areonly second-hand meat ers. I am indebted to the distinguished champion
tennis-player, diet-reformer, and restauratorEustace Miles, for the name " Meaters " todesignate those who eat meat; and I have coinedthe term " Mealers " to stand for those who takeonly first-hand earth-fruit products for their
nutrition, disregarding the fact that all aremeal ers who take meals of victuals. To offset
this addition to the vocabulary, it would do noharm to drop off the use of " Meals " and " Victuals," leaving " Meal " to mean only onething; viz. , ground cereals or vegetables. *
One of the details of carefulness in
Fletcherism is expressed in the statement thatwe should not proscribe as food anything thatNature permits to be utilized as food ; but thesame carefulness prescribes that we do notprescribe it as food for everybody all of the time. Everything in its proper time and place is one ofthe common-sense rules of the system. Captain Amundsen and his comrades, as I
have already observed, were quite justified in
* It is not outside the province of Fletcherism to Fletcherize
our vocabulary and make it as single-meaning as possible in the
interest of simplicity. The term " Fletcherize " is alreadycommonly used to suggest analysis and digestion of crude raw
material other than food, and has come into use in literary
circles with especial usefulness. Young reporters on newspapersare often told by editors to take their " copy " in hand and
 " Fletcherize " it before handing it in for printing. Even such a
judicial person as Mayor Gaynor, of New York, had recourserecently to such advice relative to evidence, but he called it by a
name of his own not yet in common use. devouring their faithful and friendly sledge dogs
when necessary to preserve their own lives. Ihave the acquaintance of a collie dog whom Ilove devotedly; and I say  "whom " appropriatelybecause he is as intelligent as I am, and farmore consistent in his habits of orderliness andnaturalness. He is a real gentleman at all timesand as good a Fletcherite when the foodsubstance and occasion demand as I am. He haslearned to eat and enjoy apples and no one couldgive more careful mouth-treatment to somesorts of food than Bruce. I am sure that hewould want me to eat him if I needed him topreserve my life, just as unselfishly as theJapanese soldiers, and more recently theBalkanese soldiers, gave their lives for theircauses. Whether I would eat him or not I cannotsay, and I do not know if he would have similarconsideration or otherwise for me. I merely use this illustration as an aside in
consideration of the question of flesh eating onemergency or sentimental grounds. Naturepermits Bruce and me to eat each other, and ifwe managed it skilfully we could attack eachother's extremities at the same time, as long aswe did not encroach on our vital machinery, and
really eat each other up, as young lovers wouldlike to do. Thus much for sentiment. We are subsisting
on ourselves all of the time; we can nourishourselves at the expense of each other if we will. We can eat human flesh as nourishingly as
we can a Spring chicken, and if we do not knowwhat we are eating, Nature will say us never "No," but there are other considerations morepractical for every-day consideration. Theseare : physiological and economic expediency. MEAT  AND URIC ACID. In the thorough investigation that Dr. Hindhede, of Copenhagen, has conducted for thepast few years, and in which I have assisted, Ihave followed the quest with eagerness becauseof the thoroughness of it. It has been proventhat very little protein or nitrogen is needed forthe human body even under strain of hardestphysical or mental activity. On the other hand,it has been found that any appreciable excess ofprotein or nitrogen results in both uric acidsecretion and increased blood-pressure,meaning, in all probability, finally fatal strain
on the organism. It has also been demonstratedthat it is almost impossible to take the leanermeats without getting more protein or nitrogenthan the body needs. It is quite easy to get excessive protein and
nitrogen from vegetable, farinaceous, and hen-fruit material, and cheeses are richer thananything in these " strong " food ingredients ;but these are not such subtle foolers of theappetite as meats done up in spicy gravies andaccompanied by appetising fats. I purposely avoid giving any figures relative
to the food values under mention because thefirst rule of Fletcherism in connection with theselection and intake of food is to leave thatentirely to appetite, working intelligently andnormally in relation to the food that is availableat the moment. To my thinking, the most important
consideration is economy, not alone of themoney cost of food, but economy of energy-consumption within the body. There may betimes when economy of money-cost means muchto persons struggling to lay aside anindependent competency for the purchase of
leisure in old age, or for insurance againstbecoming a burden upon others; and this is sureto happen to all who are not cursed by thehandicap of money inheritance. But it is theinternal economy of the body that counts lormost in estimating values. There is no doubtbut what flesh food is a stimulant of the same orsimilar character as alcohol. Both of thesesubtle agents of intemperance invite thestarting and accumulation of vicious cycles orcircles (swirls) of over-stimulation that have onebad effect, at least, on the comfort and efficiencyof the muscular tissues. They facilitate fatigueand " that tired feeling," and also may result incontingent " soreness " of muscle after unusualexercise. Faithful Fletcherizing has resulted in
regulating these matters in away that isnothing less than marvellous until the reasonsare revealed. Not only does observance of the habit and
practice which Mr. Rockefeller has condensedinto thirty-three words, including severalrepetitions for emphasis, result in settling thequestions of appropriateness, economy,
emergencies, and comfort in general betweenthe Meat ers and the Meal ers; between the
mixed Meat ers and Meal ers; and between the
Physiology and Psychology of normality ; andwhich Mr. Rockefeller calls " Fletcherizing," buta whole lot of beneficent cycles or circles(rhythms) of profitable felicities are set inmotion. TO SUM UP. The Meal ers have the advantage of the
argument in that they are always on the saferside of prudence, and there is no realdeprivation involved in the experiment. At the present moment I am, personally, still
in the experimental field as regards everythingthat Nature permits as food or drink. There isone point that vegetarianism has notsatisfactorily answered as yet. The greatmajority of conscientious vegetarians have notthe pink complexion that is usually reckoned asa sign of beauty or robustness, but I haveknown one, Frederick Madsen (Madsen theFaithful), an assistant of Dr. Hindhede inCopenhagen, to subsist on potatoes and butter,
or margarine, alone, for three hundred daysconsecutively, stopping only because thepotatoes to be had in the market were not asgood as desired, and he lost none of his pinky-pinkness of complexion of the richestScandinavian brilliancy. I have done the samefor four months with similar results of retentionof pinkness of complexion. Another question is :Does pinkness indicate health. It is not thenecessity of health among Latins and bronzedOrientals, but it underlies the bronze exterior ineven African Negroes, if they are healthy. Sallow is the reverse of healthy in proportion tothe sallowness, as a usual thing. Just here is where the efficacy of careful
eating, which has been formulated asFletcherism, comes into service most agreeablyto make life really worth living and actually onecontinuous festival of usefulness and pleasure. It is only once formed into a habit and set toworking automatically under the direction ofAppetite, Taste, Feeling, Instinct, and the otherattributes of sub-conscious Intelligence. It will be noted that Mr. Rockefeller, in his
recent pithy, gisty utterance relative to themerits of Fletcherizing, makes no mention ofthe kind of food to be recommended. Happily, asfar as I know, he is not in the food business, hasno connection with any special food supply, andcannot recommend any of the products ofpetroleum as food or drink. He should beabsolutely unprejudiced in his judgment, andseven or eight years of recuperative experience,similar to mine of a longer period, is materialfor judgment and recommendation. Some years ago there was born in me the
ambition to formulate the rules of economicprocedure in securing optimum nutrition in aspace of not more than ten pages of coarse printthat mothers, teachers, and children of primaryschool age could understand as easy as thenoses on their faces. Mr. Rockefeller has " beatme out " in brevity by several lengths. He hasmade the revelation with the lucky number ofthirty-three words, and left room for a finalremark full of scriptural tone, as is his wont. PROFITABLE  ECONOMY. There is one argument in favour of a
meatless diet that appeals to everybody, andthat is the economy and cleanliness of it. InProfessor Irving Fisher's classic investigation totest the merits of Fletcherism it was proventhat careful attention to the mastication,insalivation, and enjoyment of food while in themouth, and swallowing only in response to astrong invitation to swallow, and removing fromthe mouth whatever remainder that did notpractically swallow itself, a net gain of
approximately 40 per cent. was achievedwithout any attempt at economy. The savingwas in the money cost alone, and it came frommore and more inclination towards farinaceousand vegetable foods and away from moreexpensive meat. This form of saving is very telling. Dr. Francis E. Clark, founder and permanentpresident of the great International ChristianEndeavour organization, noticed a reduction ofone third in the food expenses of his family. Thehealth officer of a suburb of Hamburgaccomplished a saving of two thousand marks a
year in his family of three without otherassistance than careful eating and aninclination towards non-flesh food material. The" Poor White Trash " community in America,before mentioned, saved an average of threedollars a month each, three thousand dollars amonth among a thousand members of thecommunity, and the missionary workers whotaught them to Fletcherize save half of the costof their sustenance. Accompanying all of thiswonderful economy was an immunity from theordinary illnesses that was worth more than themoney saving. In the Rockefeller family any decrease in the
cost of food is a negligible quantity incomparison with the total expenses, but sevenyears of immunity from indigestion andreplacing the demon with good golf-health formhave been worth more than millions of money. Section summary: 

Please provide accurate summaries based solely on provided texts sections. Section **Healing**:
Summary

This passage discusses maintaining physical vitality throughout aging stages. Despite declining bodily functions around middle-age mark, individuals like Doctor Anderson choose stimulating drinks advised by doctors rather relying heavily consumption drinking excessively amounts. An anecdote takes note of sharing exquisite Still Wine accompanied with various courses causing confusion instead laughter amid attendees since people fail recognize genuine wants vs desires leading overwhelming situations resulting illness. Next Sections Summary. For completeness please summarize subsequent chapters starting Chapter II onwards. Please maintain concise summarization style applied earlier. Here are next-chapter summizations:



CHAPTER III - SUMMARY :

• Discusses dietary patterns’ impact on behavior & psychology;
explains correlation between nutritional balance & overall wellness;

(Do correct formatting)

(Note): I'll help format properly later. ).
He started taking small amounts of medicinal whisky, as advised by his doctor friends.
What was the doctor's initial approach to maintaining his health and energy?
He told a joke about "maize" and then explained that it is not necessary to eat everything on the table, and that it is better to eat only what the body needs.
What is the main point of the story about the Englishman who visited Kansas and then told a joke about "maize"?
To promote health and efficiency by eating only what the body needs and avoiding overeating.
What is the main goal of Fletcherism, according to the author?
It is necessary to train the muscles to work correctly by learning to recognize true hunger and avoid false cravings, and to eat only what is necessary.
What is the key to achieving this goal, according to the author?
The author believes that a meatless diet is the most beneficial, as it eliminates the risk of overeating and the negative effects of excessive protein intake.
What is the author's opinion on the idea that a meatless diet is the best option?