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NFffiED

AND

Tropho-Therapy

DREWS

UNFIRED FOOD

AND

HYGIENIC DIETETICS

URAL
IY,

ITY

Prophylactic (P™***™) Feeding

AN D

Therapeutic (^«^^o Feeding

(Treats on Food in the Cause, Prevention and Cure of Disease.)

By QEOROE J. DREWS,

"ALIMENTATIONIS DOCTOR

Contains 36O Recipes for
Health Drinks, Uncooked Soups,

Fruit, Flower and Vegetable Salads,

Unbaked Breads and ' 'Brawnfoods,'r

Unfired Pies and Wedding Cake,

DIRECTIONS FOR CURING EVERT COMMON DISEASE

Including Botanical Description and Complete Analyses of

Every Natural Food, and Advice for Economical

City and Cottage Gardening.

PUBLISHED BY GEORGE J. DREWS, A. D.

35 MARION COURT _. .

u- Price $2.00

GEORGE J. DREWS

Main 1S>'

•

LIBRARY of CONGRESS I
Two Copies Received
APK 17

\ ft /«\

J*f th<m frut

not

( cApologits to Shakespeare* )

268430

DEDICATION

This Book is dedicated
to the

MOTHERS

of a better race,

to the

NURSES

of healthier families,

Reformers,

World Promoters,

Saviors

and all who would enjoy
to the fullest extent,

The Prime Pleasures of Life —

i. e. / Moral and Spiritual growth \
f and refinement )

V and Social Usefulness /

realized, only throu

A SOUND BODY

with a sane mind

which must be supported

with
Natural Food.

PREFACE

The author with an ambition to know in order to disseminate the
esoteric truths of life, studied theology ; but he could not be creed-bound
and so he went on studying science and the various other religious cults
and philosophies until he found a religious philosophy based on the
absolute sciences.

The combined studies of chemistry, medicine, dietetics, anatomy,
physiology and psychology revealed the one great fact that cooked food
is not man's natural food and that it is the cause of ninety per cent of
all diseases of the body and mind. He also found by inductive reasoning
and proof that physical and mental diseases afflict the spirit and that a
diseased spirit, in turn retards the progress of the soul. Thus hef con-
nected the prime cause with the ultimate effect. "Cooked food retards
human evolution by causing physical, mental, moral, ethical and social
diseases."

Now he adopted the natural diet but found himself in trouble on all
sides. He found that he could not relish the natural flavor of many
wholesome foods with his perverted taste, but by persistent efforts he
finally found a remedy in combining the proper foods. His research
into the chemistry of food suggested the possibility of natural remedies.
The previous studies had also revealed the fact that drugs are only
palliative in their nature ; that they can not cure any disease nor remove
the cause; but that they merely change the symptoms by introducing a
new disturbance. The patient himself must remove the cause and supply
the proper elements in the form of food with which Nature, only, can do
the curing and healing. Natural Food Remedies now became the sub-
ject of his studies, investigations and experiments; for he realized that
the world needs light on that subject and so he filed his notes to be com-
piled into book form. The following recipes are the result of the author's
experiments during the last four years. Many of them are condensed
into one from five to ten original and different recipes which can be
judged from their inclusiveness. Every recipe so elaborated was tested

and retested in all its possible variations and these tests were personally
eaten by the author and his devoted "nurse" (former cook) to note their
wholesomeness and their therapeutic and prophylactic values. No time
or expense was spared in gathering, corroborating and proving the prac-
tical information given in this book.

Henry Lindlahr, M. D., D. O., president of The Lindlahr College
of Nature Cure and Osteopathy, has read and revised the manuscripts
of Food Therapeutics and Food Prophylactics.

B. C. Peterson, G. M., O. O. M., president of the Society of the Veri-
tans, has read and corrected the manuscripts of the Promiscuous
Subjects.

Mr. Carl Cropp, botanist and secretary and treasurer of Vaughan's
Seed Store in Chicago, has read and corrected the manuscripts of Ali-
mentary Botany.

Mrs Mada Blasse, M. D. (Homoepath) has kindly corrected the proof
sheets.

This book will cause many people to ask for detailed information
or advice for personal application of natural food for better health or
the cure of disease. The author will be pleased to answer such questions
when accompanied by stamps to pay for stationery and mailing.

Let it be understood

that this book
is written for those who

"EAT TO LIVE"

and to

CURE

those who

LIVE TO EAT.

It is useless to study

ASTRONOMY

without a foundation
in rational

GASTRONOMY

INTRODUCTION

Cheer up sisters and brothers and rejoice with me for I
have found the key that unlocks the door to physical, mental,
moral and spiritual salvation and I will tell you how to use
that key if you will but listen.

Those who are seeking for absolute health, longevity and
refinement should understand that

THE BODY, MIND, SPIRIT AND SOUL ARE ABSO
LUTELY INTERDEPENDENT

Hence there is no sane mind, no spiritual perfection and no
salvation of the soul without a healthy body. Therefore the
attainment of health is the first step toward the salvation
(evolution) of the soul. A healthy body can only be built and
maintained with Nature's perfect (unperverted and unfired)
food, pure water, fresh air, sunshine, exercise, restful sleep
and a serene mental attitude savored with lofty aspirations.

It has been the earnest aim of the author to reintroduce a
natural health-sustaining, disease-resisting, disease-eliminat-
ing, brazvn and brain-building diet consistent with the present
state of human evolution, civilization and refinement. A diet
which shall promote further evolutionary progress on all the
planes of body, mind, spirit and soul. A diet physiologically
and financially economical, artistic, inviting and delicious. All
logical minds will agree with me that this can only be ac-
complished by feeding on natural food which contains all the
elements for building a healthy body and which promotes all
the natural functions of life.

Here it must be understood that cooked food is not natural
because its chemical constitution is changed (perverted) by the

destructive power of the applied high temperature. The sun
energy (galama) is dissipated. The volatile essences are ex-
ploded. The tonic elements (organic salts) have been freed,
mineralized and neutralized. The proteids are coagulated. The
starches are rendered so soluble that they enter the circulation
undigested. The atomic arrangement of sugar is rendered in-
congenial. And the oils are fused. Therefore cooked food
readily ferments and decays in the alimentary canal; besides,
its consistency does not give the proper exercise to the organs
of cominution, digestion and absorption ; and it has a tendency
to puzzle, confuse and pervert the alimentary functions — thus
laying the foundation for disease.

Natural unfired food promotes all natural functions of the
body. With natural foods, only, can be laid the foundation for
the maintenance of a truly healthful and beautiful body, spirit
and soul. By means of the natural tonic, detoxicating and
eliminating elements in unfired food can Nature keep the body
clean, cure all diseases of body and mind and eradicate immoral
tendencies. It is unnatural food which interferes with the
natural metabolism of the system, which hinders and perverts
natural growth, which retards recuperation and reconstuction,
which produces anaemia and atonicity, which promotes dis-
orderly proliferation, which causes abnormal craving and in-
ebriety and which causes directly or indirectly nearly all the
physical, mental and moral diseases and pains which ignorant,
misinformed, deluded, ensnared and perverted humanity is heir
to. Every attempt to impove on natural foodt by artificial
means results in an absolute failure — it cannot be done.

Every unnatural thing or action in the realm of nature has
inherent the cause of its own destruction. Hence for every in-
fection and malf action nature has an acute reaction (crisis)
which results in salvation for those who obey her laws ; but in-
terfere with that acute reaction by means of medicine or
surgery, and it may disappear only to reappear in a later
chronic or fatal reaction. "Interference perpetuates both good
and evil" hence — "Resist not evil."

There is a "Beneficent Design" in tmperverted Nature, but
also a malefic design in perverted and artificial Nature.

Materia Panacea

Natural food, fresh water and live air in connection with
plenty of sunshine, exercise and rest, is the only reliable "Mate-
ria Panacea/'

No matter how civilized or infinitely refined man may be-
come, Natural Food can always be served invitingly, tempt-
ingly, beautifully and artistically without changing its whole-
some chemical constitution. All natural food keeps pace with
man in the progress of evolution and refinement, both by nat-
ural and human selection.

The hydropath, heliopath, aeropath, osteopath and homeo-
path can guarantee no permanent health, after they have as-
sisted Nature to effect a cure, unless the patient will persist to
feed on natural food and obey other hygienic laws. R. T. Trail,
M. D. says. "Poisoning a person with drugs, because he is im-
pure, is like casting out devils through Beelzebub, the prince of
devils." The "Diagnosis from the Iris of Eye" proves that
drugs are the irritant poisons which produce chronic diseases.

Natural Health

Perfect Health,
Physical and Spiritual Beauty,

Immunity from Disease,

Prophylactic (preventive) Feeding

Therapeutic {remedial} Feeding

Nature Cure

does not interest you
lay this book aside

and cater
to your perverted appetite

with your
favorite predigested food

which is

so tempting,

so sweet in the mouth,

so artificially beautiful,

so easy to gulp,

so smooth to swallow,

so stimulating,

so fashionable-

but wait —
sooner or later

Nature will impose her penalty
which will cost you

ease,

valuable time

and in doctor bills

many times the price of this book

if not
the lease to your physical tenement

"A Stitch in Time
Saves Nine."

Man's Natural Food

The natural food of all animals is that food which appeals to their in-
dividual instinctive sense of alimentation and to which their tastebuds and
digestive organs are adapted. Man's tastes are perverted by unnatural
food and he pays the penalty submissively.

Man's natural foods are

The Fruits,
The succulent Herbs and Roots,

The Nuts and
The Cereals,

which, in their natural (unfired) form
appeal to his

UNPERVERTED SENSE

OF ALIMENTATION.

Nature has supplied ample variety for each season to delight the senses
and prevent monotony. Foods whose chemical constitution is changed by
roasting, cooking, baking, fermentation, preserving, pickling and refining,
are not natural and therefore cannot support and maintain health indefi-
nitely. Every attempt to improve natural food by artificial means results
in a failure. Animals have been fed on approximate foods, scientifically
combined, and they died sooner than by starvation.

" Dainty and Artistic ways of serving Natural
Food has a Usefulness beyond its Aesthetic Value. "

The Food

as prescribed in this book,
in combination with

Sunshine

Fresh Air
Exercise and
Restful Sleep

will promote and maintain

Physical

Mental

,-- , , v Health

Moral and

Spiritual
with which

Beauty

is concomitant

Natural food will build up and restore youthful

Vitality, Vim, Snap, Celerity, Strength, Endurance,

Courage, Willpower and Resistance.

Unfired Food

can not produce disease

because it contains no
Inorganic Sugar

Glucose
Soluble Starch

and

Partly decomposed Protein
to saturate the blood

neither

Inorganic Salts
to irritate the nervesr

nor
does it readily ferment

or decay

in the alimentary canal
to produce toxic elements.

Unfired Foods

properly selected

scientifically combined

and

judiciously administered
have harmless medicinal properties

and

true remedial value
for curing nearly all diseases

by supplying

the proper saline elements

in the organic form.

Natural Foods

do, not only, prevent

and cure diseases

but they also,

often, awaken

dormant chronic diseases

(which gnaw at the core of life)

to an active crisis
in order to

defeat them

and

expel them

When this happens the "Nature Cure" is triumphant
and the patient has nothing to fear but to help it along.

Unfired

Herbs and Roots with Nuts
can not ferment
in the stomach

nor

clog, cake and rot

in the intestines.

Their wholesome organic salts

are absorbed

and

their cellulose
stimulates normal peristalsis"

( intestinal activity )

In the Unfired Diet one requires only about half the
food material that is required in the cooked diet for the
same physical exertion.

Why

are the cook

and the drug doctor

good friends?

(Esuaceb eht kooc syal eht noitadnuof rof esaesid

dna nehw esaesid si detrats eht rotcod spaer

eht tif eneb ot kcauq no tL)

IGNORANCE AND SENSE

Don't boast of the disagreeable things you can eat nor dis-
play your ignorance in boasting of your health, retained in spite
of eating unnatural foods, for you know not when Nature will
call you to time. All natural food is relished by the unper-
verted palate as it comes from the hand of Nature.

Eat natural food to maintain and increase your physical
and spiritual health and avoid all food which ensnares the ap-
petite with artificial flavors and chemically changed consistency.

Don't rely on the likes and dislikes of your perverted setise
of taste for selecting wholesome food nor blame the natural
food when it painfully stirs up the filth in your system in order
to displace it and eliminate it.

. DIGESTIVE FLUIDS

Every natural food with an unchanged natural flavor as it
comes in contact with the taste buds in the process of comminu-
tion, stimulates the secretion of a special combination of digest-
ive fluids which are be£t adapted to digest the food tasted.
Cooking changes the flavor of foods and thus the new flavor be-
comes misleading to the function of secreting digestive fluids.

DISCHARGE THE COOK who knows only how to tickle,
surprise and delight a perverted palate at the expense of health
and

HIRE A NURSE who knows how to combine and serve
natural, health-sustaining foods in a dainty way.

PARENTS !— if you knew that every drug has an acute effect and also an oppo-
site chronic effect which produces a drug disease later on; and provided you have
the future welfare of your children at heart, would you not deem it extremely
criminal to have them drugged? ?

Vaccination is the method employed to transmit, perpetuate and preserve the
pox, syphilis and other infectious germs for future generations.

Never Allow a Doctor

or any one else
to suppress an acute disease

with drugs

unless the patient is willing
to take the consequences

of worse diseases

that may follow

later on
as a return of the former disease

in a chronic form
or as a result of the poisonous drug.

For the sake of humanity!

Never Take

(or advise to take)
a drug or medicine
prescribed by an

Allopathic Doctor

unless you are willing to
suffer the awful consequences

of drug poisoning
in future months or years.

It is a proven fact that allopathic drugs either palliate by paralyzing
the sense of pain or suppress the eliminating and healing activities by the
introduction of a drug disease which in most cases turns out to be vastly worse
than the disease suppressed. The poor, ignorant and helpless victims of
some allopathic doctors are drugged for a half dozen or more (drug) diseases
following one another until the patients are so full of virulent poisons that
they are hopeless and then are pronounced incurable. Such allopathic
doctors ought to be listed among criminals. Secondary and Tertiary Syphilis
followed by paresis (softening of the brain) is the result of the mercurial
drugs and salves used by allopathic specialists for men and women. They
scare the patient with all kinds of dangers and guarantee quick cures, but they
are not responsible for the effect of their drugs a year or five later.

A King Can Eat Nothing Better
and a Beggar Nothing Cheaper

than

Natural Food

for it is the
Healthiest for the Rich

and

Cheapest for the Poor
and can be served

in such artistic

and attractive manner

as to become the dignity

of the most refined

and so simple

as not to puzzle

the most lowly

without detracting

from its quality

or deliciousness.

In what respect does

cooked food differ

from a hen?

(Ssenkcis sehctah eno eht,
snekcihc sehctah rehto eht dna.)

From Cause to Effect

Unnatural Food

produces

:,: A Sick Body :,:

develops

:,: An Unsound Mind :,:

makes

:,: A Foul Character :,:

results in

:,: A Ruined Reputation :,:

involves

An Unhappy Soul

PAIN'S SOLILOQUY.

By C. J. Buell, President Minnesota Health League.

I am Pain — most people hate me,
Think me cruel, call me heartless,
Study ways to bribe and fool me,
Try by every means to slay me,

Dope themselves with anaesthetics,
Fill themselves with patent nostrums,
Call the doctor with his poisons,
Seek the Christian Science healer,

Beat the tom-tom of the savage,
Build the altar, burn the incense,
Seek to sate the wrath of devils,
Pray to saints, and Gods, and angels;

Not to cure the ills within them,
Not to cleanse and purify them,
Just to calm the pain that hurts them,
Just to kill the guide that warns them.

II.

Pain am I, but when you know me,
When you once have learned my secret,
How I come to help and bless you,
Warn you, guide you, teach and lead you,

When you know my loving nature,
How at first I gently twinge you,
Lightly twinge you as a warning,
Hoping thus, by kind reminder,
You will hear my voice and listen —

Sure am I that when you know me,
You will gladly then embrace me,
Call me friend and give me welcome,
Call me friend and ask my message.

III.

This the message I would bring you,
This the reason for my visit,
This the warning I would give you,
This the secret I would teach you:

When you learn to live as Nature
In her great and boundless mercy,
In her tender, loving kindness,
In her 'wisdom and her goodness
Meant that men should live and labor

When you learn to shun the by-ways
Leading off to vicious habits,
When you learn to keep your body
Strong and clean and pure and active,

Give it work in right proportion,
Give it air, and food, and water,
Fit to build its every member,
Fit to nourish every function,

When you teach your mind and spirit
Pure and noble thoughts to harbor,
Drive out fear, and hate, and malice,
Cherish love and kindly motive,

When you learn these things I've told

you,
W hen you know them, when you do

them,

Then I will depart and leave you,
Then no more will Pain be needed.

IV.

This is, then, the truth I bring you,
That I hurt you but to warn you,
Not to harm you but to heal you,
That I come to guide and teach you.

I am God's most blessed angel,
Sent to point the way to virtue,
Sent to teach the noblest manhood,
Sent to fill the mind with wisdom, '
Sent to rouse the soul to action.

Love me, trust me, heed my message;
I will bring you peace and bless you !

— As Published in the Nature Cure Magazine.

Most people go to greater expense and take more pains to
make themselves ill than it will ever cost to keep well.

HUMAN PERVERSITY

Some people are so perversely civilized, so "would be"
aristocratic, so imaginarily refined, so "goody-goody" man-
nered and so ridiculously delicate and dainty-mouthed that they
dare not, and often cannot, eat natural foods ; that natural foods
choke them and that, even their ignorantly trained stomach re-
volts against natural foods. In this perversity, however, they
are perfectly willing to be a fashionable sarcophag or necrop-
hag (carrion eater) ; they are proud to be fashionably sick and
pay a fashionable doctor and they have the wonderful courage
to swallow the customary, most nauseating drugs irrespective
of the dangerous after effects the expected cure may lead to.
Unfortunately there are some good but uninformed people who
would be true to themselves. These try natural foods with
such suspicious fear of eating poison that they involuntarily
arouse a reactionary and sympathetic revolt of the stomach, and
others feel imaginary effects of poison and then they are sure
that they cannot eat natural foods. Oh — what idiosyncrasies !
Where is the will to be reasonably v_ consistent with Nature?

NATURAL FOOD

The man that feeds on nuts and grains,
Crisp herbs and roots, sweet fruit and water,

Knows little of disease and pains
And of the many ills that bother,

His body well, his brain is clear.

His soul is full of every goodness.
He lives a life that knows no fear

Of Nature's' roughs, revenge and rudeness.

His passions are in harmony
With spirit, soul and better senses.

In consequence Morality
Accuses him of no offenses.

Tobacco, coffee, meat and beer
And salt and pepper, wine and whisky,

Are words that harshly grate his ear;
He knows their use is low and risky.

95 Per Cent of
Indigestion

is due to

Fermentable Foods.
Green Herb and Nut Salads

Root and Nut Salads,
as prescribed under salads,

can not ferment,

are not delayed in the stomach

or intestines,

and therefore they do not produce
gases or a sour stomach.

Do not blame the Salads if you combine them with
other inconsistent food material or cooked or baked
foods at one setting.

The unfired cellulose ( fibre ) of herbs and roots aids
digestion and stimulates peristalsis; whereas cooked
cellulose retards digestion, aids fermentation and con-
stipates.

The harder the fibre of palatable herbs or roots the
better for the stomach and intestines.

HUMAN PROGRESS

Only those can reach the Olympian heights of human excellence
and human perfection who will get out of the ruts of perverted habits,
who will cease to be their neighbors' apes who will not be moved by
the ridicule of the ignorant, who will seek to replace belief, faith and
lazy credulity by proven knowledge, who will learn the truth from
every source and demonstrate it; who will take counsel and hints
from the wise and reason for themselves ; who will always practice the
best they know and thus live an exalted example to the world, and
who will teach tne truth to those who are willing to learn for self-
improvement. The foundation to all reform is a natural, health sus-
taining diet.

HUMAN APES

Many good people who have not yet evoluted far beyond the ape will
not be able to take advantage of the natural health diet until they can
ape someone else, until it becomes a fad or until they are forced by dis-
ease, pain and misery. Don't be prejudiced by your perverted senses
or by hearsay, but use your reason and find out for yourself. Don't hire
the minister to think for you but develope your own brains by using
them. Take a hint from the wise and improve it yourself.

BE SELF-MADE
Cultivate the best habits and practice self-mastery.

Cooked Potatoes

and

Baked Bread

are the

backsliders

delusional

and
snary

refuge.

UNFIRED AND FIRED FOOD COMPARED

PROTEIDS

ADVANTAGEOUS FOOD

Unfired nuts and legumes neu-
tralize and absorb the acids of the
stomach and prevent stomach fer-
mentation. They do not endanger
the system with proteid poisoning,
since the gastric juices determine
the quantity of their protein re-
quired and to be absorbed. Unfired
protein has a wholesome chemical
constitution after it is digested and
absorbed.

DISADVANTAGEOUS FOOD

Cooked and baked legumes and
nuts have lost their alkaline ac-
tivity and tend to putrid fermenta-
tion in the stomach and are sure
to decay in the intestines and the
resulting gases are the cause of
auto-intoxication (self poisoning)
and constipation. The portion ab-
sorbed is chemically so abnormal
that it generally breaks down into
destructive poisons and uric acid.

OILS

The oils in unfired nuts and
cereals are soluble and emulsifiable
in the gastric juices.

.Baking and roasting fuses the
oils and renders them harder to
digest and emulsify. Fused oils
are hard on the liver.
SUGAR

Unfired fruit sugar can not be
improved as it is sundigested and
ready for immediate absorption. It
is Nature's harmless stimulant and
it readily transforms into glycogen
(a muscle lubricant). Sweet, fresh
and dried fruits, St. Johns bread,
sweet-root, su^ar-cane, piths, fresh
maple- juice and honey are whole-
some sweets. Honey is the only
harmless concentrated sugar.

All cooked szveets are unwhole-
some because their sugar molecule
is rendered inorganic. Cane sugar
and candy irritates the walls of the
alimentary canal and gives rise to
a profuse How of mucus and thus
initiates stomach catarrh. Cooked
szveets and preserves retard stom-
ach digestion and help to ferment
the foods eaten with them. All
cooked sugar absorbed into the
circulation becomes a burden to
the liver before it can be utilized.
STARCHES

Unfired starch as it comes from
the hand of Nature in cereals and
roots is in the most perfect form
for food. Ceareals are best eaten
dry to insure proper ensalivation to
initiate perfect digestion. With

Cooked and predigested starch
is changed into soluble starch and
glucose. In this unnatural form it
is too freely absorbed and thus it
oversaturates the blood. This con-
dition compels an overdraft on the

unfired starch the saliva and small oxygen in the blood and then it

intestines can regulate the quantity
required to be changed into sugar
for absorption. The refused por-
tion of unfired starch does not be-
come injurious to the system as it
does not readily ferment or decay.

burdens the organs of respiration.
When the stomach and intestines
refuse to absorb this unnatural
starch it then ferments and causes
as much trouble in another way.
Cooked starch is too much predis-
posed to ferment and decay.

CHLOROPHYLL

ADVANTAGEOUS FOOD

Uncooked green herbs are most
valuable for their chloraphyll,
which is related to the proteids
and has similar virtues. It is espe-
cially useful in preventing intes-
tinal fermentation.

CELLULOSE

DISADVANTAGEOUS FOOD

Cooked chlorophyll has lost its
chemical virtues and counts only
as bulk.

Every natural food has its re-
quired proportion of cellulose or
indigestible fibre. Cellulose helps to
grind and emulsify the food in the
intestines. By means of the cel-
lulose the intestines are better able
to move and transport the food ma-
terial. It develops the peristaltic
muscles by giving them resistance
and also stimulates the peristaltic
activity. Last but not least, it elimi-
nates waste poisons from the intes-
tinal canal by absorbing the pois-
ons and carrying them along. Herbs
and roots uncooked contain the
most useful cellulose and that in
the outer coating of cereals must
not be forgotten.

Cooked cellulose has lost most of
its intended usefulness. Cooking
renders the cellulose either too soft,
slippery, gummy or fused. Such
cellulose tends to produce constipa-
tion by binding the fecal matter.
Cellulose is often so zvell cooked
that it readily undergoes fermenta-
tion and decay. Cooked foods gen-
erally promote the very unfavor-
able conditions which are prevented
by unfired foods.

The organic salts in unfired
foods are as important as all the
other food elements combined.
They constitute tissue bases, oxi-
dizing agents, acid , binders and
eliminating agents. They are Na-
ture's tonic elements. Upon them
depends the healthy construction
of every tissue and cell in the
human body. Salad herbs are the
richest in organic salts and next in
order come roots and fruits.

SALINE MATTER

Cooking changes the most im-
portant organic salts into inorganic
forms. The boiling fluids which
contain a rich solution of the un-
organised salts are generally cast
away. Any artificial heat greater
than that supplied by the sun tends
to change and break up the atomic
arrangement of the organic mole-
cule and generally frees and neu-

tralises the most important basic at-
oms. All unorganised salts become
irritants in the human body.

CONCLUSION

All unfired fruits, herbs, roots,
nuts and cereals that appeal to
man's unperverted senses of ali-
mentation are natural and whole-
some foods.

All foods that are cooked, baked,
roasted, pickled and spiced are, cer-
tainly, not natural and ahvays tend
to be unwholesome.

HOW TO BEGIN THE UNFIRED DIET

Through hundreds of years of an unnatural (cooked) diet man's
sense of alimentation has become so perverted that this sense is no
longer a reliable guide in selecting natural health sustaining food. The
same diet has also perverted the sense of taste and the use of condi-
ments has so blinded the tastebuds that the delicate flavors of natural
foods are unrelishable, insipid and repulsive. The young child is still
closer to nature. The author has seen many children who horrified their
parents by eating uncooked potatoes like apples and several of them
were whipped and spanked for this natural inclination.

In the attempt to "return to nature" it is best to begin with such
foods as are not commonly cooked. The beginner may select from
the fresh and dried fruits, the nuts the sweet salad herbs and tender
roots and flaked or ground cereals. Many of these natural foods may
be so combined that when they are chewed together their flavors blend
in the saliva into a new and surprisingly delicious taste. The fol-
lowing combinations are a few favorite examples :

Chopped pecans and seedless rasins mixed into flaked wheat.

Chopped cabbage and chopped peanuts dressed with honey.

Thin pineapple slices sandwiched between lettuce.

Oatmeal combined with chopped peanuts and chipped dates.

Lettuce and grated cocoanut.

Oatmeal, seedless rasins and grated cocoanut.

Chipped apples, sliced bananas and walnut meats mixed.

Two or three peanuts chewed together with each bite of radishes.

Chopped celery mixed with pignolias or grated cocoanut.

Grated sweet potatoes, chopped cabbage and chopped almonds
dressed with honey.

Sliced tomatoes and pecan halves dressed with honey.

Scotch oatmeal mixed with flaked pignolias and chipped figs.

For proportional combinations see the regular recipes.

COMMON OR INFORMAL HEALTH DINNERS

An- every day unceremonious dinner served at home or at a
restaurant should consist of three or four courses only.

THE FIRST COURSE.

An uncooked soup,
A health drink, or
A ten or twelve ounce section of a cantaloupe or watermelon.

THE SECOND COURSE.

A fruit salad,

An herbal salad, or

A salad pie.

THE THIRD COURSE.
A brown food.

Two ounces of unfired wafers, with nut butter.
Three ounces of unbaked bread or cake.

THE FOURTH COURSE.

A small dessert of
Fruit, 3 or 4 ounces,
Fruit sauce whip or mousse, or
One ounce of cereal confection or carobs.
These courses may be spread at once or served in succession.

A BANQUET MENU

Served in 8 Courses.

COURSE ONE

Serve only one of the following dishes :

An apple cut into eight sections and arranged to represent a lotus.
An orange with the peeling turned down to represent a flower.
A banana stuffed with a few nuts and peeling replaced.

COURSE TWO.

Serve about one ounce of one of the following foods for nibblers:
Pecan meats, carobs, chufas, dried olives (one-half ounce).

COURSE THREE.

Serve one of the following health drinks :

A lemonade. Orangeade. Fruit frappee. Tamarade. Rhubarbade.
Fresh cider. Fresh grape juice. Near-milk.

COURSE FOUR.

Serve according to the convenience of the season :
A fruit salad, an herbal salad, a salad pie or a flower salad.

COURSE FIVE.

Serve a small dish of cereal foods as neatly as you can prepare them :
Brownfood. Honey flakes. Evaporated fruit flakes. Pound cake.
Fruit bread.

COURSE SIX.
This course is optional.

Lentil surprise salad (small dish). One ounce of either lemon,
cottage cheese, horseradish, cheese, cranberry savory cheese or cereal
confections.

COURSE SEVEN.

Serve a small dish of the following preparations for dessert :
Banana mousse. Berry sauce. Apple sauce. Plain dessert.

COURSE FINALE.

Serve the fmgerbowl.

When so many courses are served each individual dish must be
comparatively small. A menu of six courses is long enough for most
festive occasions.

W. V. Abbott, Photographer.
A DINNER,

Consisting of a Soup, a Salad, a Brawnfocd, Nibblers and Fruit.

THE RECIPES

This book will prove its real value to the nurse and the
student in the novel and self explaining presentation of every
recipe. The plan of arranging the ingredients of the recipes
in a left marginal, boldfaced column will save the nurse the
time wasted in reading the recipe five or ten times, will save
her the trouble and energy wasted in learning the recipe or in
underscoring the ingredients. These recipes need, only, to be
read once and thereafter a glance at the boldfaced column tells
the whole story. There is an other advantage to be gained
from the column of weights ; and that is it will guide the nurse
to prepare only the quantity of material required and it also
gives the student an idea of the quantity a dish should contain.
It will save a wasting of materials both in the school and at
home. All guessing is done away with in the exactness of
weights and therefore the nurse must be provided with an
ounce platform scale. There are many recipes that allow a
lage latitude for variation and substitution, but here it must be
understood that the first ingredient in a line following the
weight is to be preferred the first time if it is on hand.

The nurse need not, necessarily, always use the scales for in
a short time she will become so expert that she can tell the
weight of any food material at sight. The recipes are classified
in the order in which they should be served in a course dinner.

WEIGHTS AND MEASURES

It is not always necessary to weigh the ingredients for a
recipe when the weight of a measure is known. A standard
cup holds one-half pint or eight ounces liquid material. To be
accurate, dry materials should be leveled off. Meals should
not be pressed tight. The standard cup holds six ounces whole
wheat, rye, hulless barley and peas; five ounces peanuts, corn,
hulled oats, cornmeal and raisins; four ounces wheat, rye and
barley meal and three and one-half ounces flaked peanuts.

An even spoonful is understood, unless "heaping" is speci-
fied. A tablespoon of liquid material is a half ounce, and of
cereal meal is one-fourth ounce. A heaping spoonful of cereal
meal or of flaked peanuts is a half ounce. Three teaspoons
make one tablespoon. All the honey that adheres to a teaspoon
is a half ounce. A medium closed handful of peanuts is about
an ounce.

COMMERCIAL SNARES

Are you ignorant enough to be the victim of commercial snares? Did you ever
think of the commercial value of this suggestion, printed on a blotting paper:
( Yours for a Clear Head I ? But this means — if your head is clear take bromo-zeltzer
( Bromo Zeltzer > and burden your brain; — for — bromo-zeltzer shows its
irritating effect in the region of the brain in the iris of the eye. Everybody has read
{ Malt-Marrow ) "Endorsed by Uncle Sam," "In Accordance With the Pure Food
) Malt-Sinew \ Law" and "Guaranteed Under the Food and Drug Act." These
are a few of the innumerable commercial truthless suggestions which catch the
ignorant, the credulous and those who pay the doctor to think for them.

HEALTH DRINKS

The best and most natural health drink is pure crystalline water.
Sometimes, however, it happens that the water may be contaminated
with miasma and here is where lemon juice and other fruit juices and
also rhubarb juice are of great value, as they are nature's sterilizers.
The cocoanut milk is also a powerful sterilizer aside from its nutri-
tiousness. Fruit juices are furthermore, useful in water for their
relished flavors and for their harmless stimulant sugars. Drinks
flavored or mixed with fresh herbal juices are called Saline Drinks.
These drinks are of inestimable value to the sick and convalescent.
They do not burden the stomach and yet furnish those purifying and
tonic salts. When drinks contain some wholesome food element in
dilute form they are called food drinks. These are often very useful.
No one should indulge in drinks right after a meal for they, then, dilute
the gastric juices and disturb stomach digestion. Drinks at the
temperature of the body and even a little warmer will prove to be
most cooling in the end.

The best time to drink is three hours after a meal up to half an
hour before the .next meal. There is an advantage in drinking thirty
minutes before a meal, i. e., the liquid then entering the stomach be-
comes saturated with the gastric juices and then becomes an aid in
the digestion of the following meal. Do not indulge in the drinks
served at the soda fountain, for those drinks often, yes, too often, con-
tain inorganic poisons for stimulation. Above all, beware of those
drinks that are said to be refreshing. Yes, only refreshing. Ice cold
drinks inflame the stomach and thereby cause an unnatural, unquench-
able thirst. Why tea, coffee, chocolate, beer and fresh milk are not
wholesome drinks is explained under "Promiscuous Subjects. " The
following recipes are intended to be served in an 8 oz. cu,p or glass.

FRUIT FRAPPEE

With a table fork and in a shallow dish, macerate

and beat to a creamy consistency
2 oz. Banana, Strawberries, large Plums or other soft fruit.

Then put the beaten pulp into a cup, add
5 oz. Water and beat with a rotary beater until even. When

the fruit is tart add
y2 oz. Honey (teaspoonful) and serve. Larger quantities of

fruit pulp may be made liquid by beating the pulp

with the rotary beater after the fruit is macerated.

36 UNFIRFD FOOD

LEMONADE

Put into a glass

% oz. Lemon Juice (2 spoonful),
Yz oz. Honey (teaspoonful) and fill up with
Cold Water. Stir it well and serve.

ORANGEADE

Put into a glass
2 oz. Orange juice (l/± cup),
l/2 oz. Honey (teaspoonful) and fill it up with
Cold water. Stir it well and serve.

TAMARADE

Soak

1 oz. Tamarinds in

2 oz. Water until they are soft and then beat the soft pulp

until it is all liquid. Take out the hard parts and
add

oz. Water and

oz. Honey (teaspoonful). Beat it well and serve.

This is a wholesome and tonic beverage. It re-
sembles fresh grape juice and may be used in its
place all the year round. It is an advisable sub-
stitute for coffee and tea. It is recommended in
bacterial diseases.

HERBADE

Soak in a cup of Water, for one or two hours
Y\ oz. Spearmint, mint, Fennel, Florence, Thyme or Savory
leaves. Use less if the dried herbs are fresh and
strong. Strain the infusion and stir into it.
Y* oz. Honey (teaspoonful) and serve.

Herbade promotes elimination through the kid-
neys. Cooked tea burdens the kidneys.

HEALTH DRINKS 37

RHUBARBADE
3 oz. Rhubarb juice, extracted by grating the fresh stems,

cut in two inch lengths.

2 oz. Honey (teaspoonful), beat into the juice, and add
oz. Cold Water (or warm if desired).

NUT TEA

Place into a cup

1 oz. Peanuts or Pignolias flaked as fine as possible and fill

the cup nearly full with

Tepid Water (not boiling hot) and stir well.. At your
option add

2 oz. Honey (teaspoonful) or

4 oz. Lemon Juice (teaspoonful) or both. This is a delici-
ous and nutritious substitute for tea and coffee.

TONIC DRINK

Mix

2 oz. Rhubarb juice (4 spoonful),
i oz. Beet juice, extracted from grated beets or Swiss chard

leafstalks,
y2 oz. Honey (teaspoonful) and

oz. Water, cold or warm, and serve.

For convalescents with a weak stomach I know no
better remedy.

NUT EMULSION

Mix and rub into a butter

i oz. Pignolias or Peanuts flaked very fine and
l/2 oz. Water. Mix into this butter, little by little
6 oz. Water, beat it briskly with a rotary eggbeater and pour
it through a large tea strainer. Stir it when it
clogs the strainer. Add to this emulsion, at your
option,

l/2 oz. Honey (teaspoonful) and serve in a glass with a tea-
spoon or rye straw.

38 UNFIRED FOOD

CELERY DRINK
i oz. Fresh Green Celery leaves and stems chopped fine.

Put this in a mortar or cup, add

}/2 oz. Water and mash the juice out with a pestle, then add
6 oz. Water and let it stand half an hour or over night. Just

before serving add
y2 oz. Honey (teaspoonful).

SUGARCANE DRINK

Soak

1 oz. Flax seed in

% cup Water one hour and stir every ten minutes. Mean-
while run shelled sugarcane piths through an
Enterprise Juicer. Strain the clear flaxwater into
a glass and add

2 oz. Sugarcane juice (4 spoonful). If the glass is not full

add water, stir and serve.

This is a delicious, refreshing and tonic drink, es-
pecially to be recommended to convalescents who
need the available organic mineral elements it con-
tains to rejuvenate their wornout system.

IMITATION BUTTERMILK

Put into a cup

y2 oz. Flaxseed and add

6 oz. Water. Beat it briskly with a rotary eggbeater every
ten minutes during one hour. Meanwhile mix and
rub together

3/4 oz. Lemon juice (3 teaspoonfuls) and
i oz. Pignolias or Peanuts flaked very fine or twice. Let
this stand 15 minutes or so; then add to it the
above flaxseed fluid and beat it very briskly with
the rotary beater. Now pour it through a large
tea strainer, stir to prevent clogging, and serve
in a glass with a teaspoon or rye straw. This is
cooling in summer and refreshing in winter.

HEALTH DRINKS 39

NEAR BUTTERMILK

Soak in a cup % full of water

i oz. Flax seed and beat it about every ten minutes during
the course of one hour with a rotary eggbeater.
Before beating the last time fill the cup nearly full
with water and then let the seed settle. Mean-
while mix and rub into a cream

1 oz. Pignolias or Peanuts flaked exceedingly fine and

2 oz. Rhubarb Juice. Put this cream into a cup and add
oz. Rhubarb Juice and beat it briskly with a rotary beater

and then add

oz. Flaxseed fluid and beat it again briskly. Now pour
it through a large tea strainer, stirring the while,
to keep it from clogging. Serve in a glass with
a teaspoon or rye straw. At your option you may
add a half ounce honey (teaspoonful).

NEAR MILK

Near-milk is prepared like near-buttermilk, with the excep-
tion that in place of the rhubarb juice only pure water or
orange juice is used. This milk is wholesome, delicious, appe-
tizing, cooling and refreshing. All the infectious diseases, such
as consumption, lumpjaw and several fevers which may be
transmitted to man in cows milk are barred out of near-milk.

LEMONIZED MILK

Into a cup containing
6 oz. Sweet milk pour

y4 oz. Lemon juice (of half a lemon) and quickly beat it
briskly with a rotary eggbeater for two minutes
to prevent it from curdling in lumps. This milk
is acid sterilized. It is more wholesome for
weaned children and adult convalescents than
warm or sweet milk. Milk is not advised in the
natural diet, but if it must be used let it be "lemon-
ized" milk.

40 UNFIRED FOOD

INVALIDS TONIC BEER

Mix together
3 oz. Powdered Sweetroot and

i oz. Powdered Hop flowers. Take a loose heaping tea-
spoonful of the mixture to a cup of water — stir-
let it stand fifteen minutes or less — stir again—
strain and serve. This unbrewed beer contains
the full value of organic salts and organic sugar
and so can in no wise be compared with the
brewed and fermented or commercial beer.
}/2 oz. Powdered Sassafras bark may be added to the above to
impart the flavor of root beer.

SUMMER SO'UPS 41

SOUPS

The words soup and supper are an evolution from the words sip
and sup, all of which imply the taking of liquid food in small portions
at a time. Since a soup generally contains some solid food in minced
form, the word soup indirectly means, a liquid food to be eaten and
chewed. The spoon was invented for this kind of food. In some parts
of this country and Europe it is customary to eat soup at the last or
evening meal. The soups prescribed below are in accord with the laws
of evolution, the habits of civilization and especially with natural
hygienics. Every liquid food, water included, which is to be a part of
a course dinner should always be carefully ensalivated and tasted with
attention. Since the flow of the various gastric juices depends upon
the flavors perceived and tasted by the tastebuds it is absolutely neces-
sary that the ingredients of the soup should be consistent with all the
dishes of the menu. If the menu predominates in tree fruits, let the
soup be flavored with tree fruits ; but if the menu predominates in
herbs and roots, then let the soup be, likewise, flavored with herbal
fruits, herbs and roots or let it be made up entirely of the juices of
herbal fruits. Always serve the soup as the first course of a dinner
for hygienic reasons. It is also best to serve the driest dish last to
prevent overeating. A soup should generally consist of eight ounces or
a cupful of liquid food.

PINEAPPLE SOUP

Beat together

3 oz. Pineapple grated (i. e. pulp and juice), and

i oz. Pignolias or Peanuts flaked. Let it stand 15 min. and
add

4 oz. Tomato minced or Cucumber grated and

y2 oz. Olive Oil (spoonful) or Honey (teaspoonful). Beat
well and serve.

MINCED TOMATO SOUP

Beat well together
6l/2 oz. Tomatoes, peeled with a very sharp knife and chipped

into small bits,

l/2 oz. Parsley or Celery minced very fine and
l/2 oz. Honey (teaspoonful) or Olive Oil (spoonful) or both
as preferred and serve.

UNFIRED FOOD

MACERATING TOMATO FOR SOUP.

CREAM OF TOMATO SOUP

Mix and beat together

6 oz. Tomato, peeled with a sharp knife, chipped and macer-
ated with a fork,

i oz. Peanuts or Pignolias flaked,
% oz. Parsley, Celery, Chives or other savory herbs minced

and
}/2 oz. Olive Oil (spoonful) and serve

GRATING A CUCUMBER FOR SOUP.

CUCUMBER SOUP

Use

oz. Cucumber juice and pulp, and prepare like "Rhubarb
Soup." Peel and grate a 7 in. green or ripe cucum-
ber and strain out only the seed, if large and hard,
and ungrated chunks. The grated pulp adds to the
body of the soup and its healthfulness.

SUMMER SOUPS

EXTRACTING RHUBARB-JUICE BY GRATING THE STALKS.

RHUBARB SOUP

Put into a soup bowl

y* oz. Rhubarb Juice, extracted by grating the fresh stalks
cut in 2 in. lengths,

V2 oz. Rolled Wheat or Oatmeal and

i oz. Peanuts or Pignolias flaked very tine. Mix these and
let it stand 15 min. or longer and just before serv-
ing add

:/2 oz. Honey (teaspoonful or i oz. Olive Oil (2 spoonfuls).
Beat with an aluminum spoon and serve with an
aluminum teaspoon. Other spoons form poisonous
oxids

PANACEA SOUP

Rub together

2 oz. Rhubarb — or Pineapple juice and

1 oz. Peanuts or Pignolias flaked, then add

2 oz. Cucumber peeled and grated,

2 oz. Tomato peeled and macerated with a fork,
J/2 oz. Assorted Savory Herbs minced and
l/2 oz. Olive Oil (spoonful) or Honey (teaspoonful).
well and serve with an aluminum teaspoon.

Beat

44 UNFIRED FOOD

OATMEAL FRUIT SOUP

Put into a soup bowl

6l/2 oz. Grape juice extracted by pressing ripe grapes through
a juicer,

1 oz. Oatmeal or Rolled Wheat and

l/2 oz. Olive Oil (spoonful). Beat these together and let it
soak five minutes or more before serving. Use an
aluminum teaspoon. This soup is very delicious
and self digesting.

COCOANUT MILK SOUP

Mix and beat together
3 oz. Cocoanut milk,

2 oz. Green Corn grated off the cob, Radishes or Kohl-rabi

grated,

2l/2 oz. Rhubarb or Cucumber juice and
l/2 oz. Chives or Parsley minced and serve with an aluminum

teaspoon. If it must be improved add
l/2 oz. Honey (teaspoonful) or Olive Oil (spoonful).

FLOWER SOUP

Mix and beat together
5 */2 oz. Young Cucumbers peeled and grated, Tomatoes peeled

and macerated or Rhubarb juice,
i oz. Nasturtium Flowers Hyacinth, Bean Flowers or

Dandelion Flowers minced,
l/\ oz. Parsley minced,

i oz. Pignolias or Peanuts flaked and at option
]/2 oz. Olive Oil (spoonful) or Honey (teaspoonful) and
serve.

SAVORY SOUP

Put into a soup bowl
7 oz. Tomato juice and pulp,
y2 oz. Parsley or other savory herbs minced and
y2 oz. Olive Oil (spoonful). Beat the oil well into the stock
and serve with an aluminum teaspoon.

SUMMER SOUPS 45

CREAM OF SORREL SOUP

(Broad leaved)
Mix and beat together

2 oz. Sorrell leaves cut into shreds and minced,
i oz. Peanuts or Pignolias flaked,

oz. Parsley or other savory herbs minced,

oz. Tomatoes, peeled, chipped and macerated with a fork

or Cucumber grated and

l/2 oz. Olive Oil (spoonful) and serve with an aluminum tea-
spoon.

CREAM OF SWEET CORN SOUP

Take

2 oz. Young Sweet Corn pulp grated off the cob,
i oz. Peanuts or Pignolias flaked,
5 oz. Cucumber — or Tomato juice and

54 oz. Parsley, Celery or other savory herbs minced. Beat
these together and let it stand half an hour or so
before serving. At option
i/

'2 oz. Olive Oil (spoonful) may be added.

CREAM OF CELERIAC SOUP

Take
5 oz. Rhubarb juice, Cucumber juice or Tomato juice and

pulp and

i oz. Peanuts or Pignolias flaked very fine. Beat these to-
gether and add
T4 oz. Thyme, Majoram, or Parsley, or all mixed, minced as

fine as possible,

i oz. Celeriac, Carrot, Parsnip, Beet or Turnip grated and
l/2 oz. Honey (teaspoonful) or Olive Oil (spoonful). Serve
with an aluminum teaspoon.

CREAM OF PEA SOUP

Prepare like "Cream of Celeriac Soup" and in place of
Celeriac use

i oz. Tender Green Peas or Lima Beans flaked like the nuts,
but not quite as fine.

46 UNFIRED FOOD

SAVORY CREAM SOUP

Put into a soup bowl
oz. Rhubarb, or Cucumber juice, •
i oz. Peanuts or Pignolias flaked and
y2 oz. Savory herbs minced such as Chives, Taragon, Pars-
ley, Celery, Thyme, Majoram, Onion tops and
Leek. Beat and let the flavor diffuse and just be-
fore serving add

l/2 oz. Honey (teaspoonful) or Olive Oil (spoonful) or both
as preferred.

BROWN OATMEAL SOUP

Soak for one hour or more
2 oz. Oatmeal or Rolled Wheat in
i oz. Blood Beet Juice and prepare like Rhubarb Soup.

Grate a 3 oz. beet and strain the juice through a

colander.

CRANBERRY AND BEET OR PUMPKIN SOUP

Put into a soup bowl

i oz. Cranberries chopped very fine and mashed with a
wooden potato masher to free all the juice,

i oz. Blood Beet, Pumpkin, Squash or Vegetable Marrow
grated and

i oz. Peanuts flaked or y> oz. Rolled Wheat. Rub these to-
gether and let it blend, then add

5 oz. Cucumber grated, Tomato macerated or in Winter
Tepid Water and

<2 oz. Honey (teaspoonful) or Olive Oil (spoonful). Beat
well and serve.

BANANA SOUP

To
4 oz. Rhubarb juice add

y2 oz. Banana macerated to liquidity,

i oz. Peanuts flaked and if desired
y2 oz. Honey (teaspoonful). Stir to mix and serve.

SUMMER SOUPS 47

STRAWBERRY SOUP

5 oz. Cucumber grated add
2 oz. Strawberries macerated and

1 oz. Peanuts flaked. Mix and serve.

COCOANUT MILK SOUP, No. 2

4 oz. Cucumber grated add
2 oz. Banana macerated and

2 oz. Cocoanut milk. Stir to mix and serve.

48 UNFIRED FOOD

WINTER SOUPS

All the soups in which tepid water is used are intended for winter
or whenever rhubarb, cucumbers or tomatoes can not be had. It is
always best to let the water come to a boil and then allowed to cool
until it is below scalding temperature before it should be used. In
order that the soup may not cool off too much in winter the soup
bowl (consisting of heavy china), should be dipped into boiling water
before the soup is filled into it. Heavy china holds the temperature
better than thin porcelain.

HASTY SOUP

Put into a soup bowl
Y* oz. Chipped Onion, minced Parsley, grated Celeriac or

Parsley root, chopped Cabbage or *4 °z- grated

Horse Radish,
% oz. Grated Carrot, Sweet Potato, Turnip or Parsnip and

1 oz. Peanuts or Pignolias flaked. When all is ready fill the

bowl with

Tepid Water, stir and serve immediately. A heaping
teaspoonful is about a half ounce.

CRANBERRY SOUP

Take

2 oz. Cranberries, chop them fine in a chopping bowl, press

all the juice out with a wooden potato masher and
add

i oz. Peanuts flaked or ^ oz. Oatmeal and
YZ oz. Parsley-root grated. Rub all these together and let it

stand 30 minutes. Then mix into it
4 oz. Tepid Water and

Y* oz. Honey (teaspoonful) or Olive Oil (spoonful), beat well
and serve.

WINTER SOUPS 49

CREAM OF CELERY SOUP

Mix and mash together with a wooden potato masher
i oz. Pecans or Peanuts flaked,
1 1/2 oz. Celery stalks or Cabbage chopped fine and

Teaspoon Caraway seed ground and let it soak a

while. Put this into a bowl and mix into it
5 oz. Tepid Water (not scalding hot) and, if desired,
l/2 oz. Honey (teaspoonful) or Olive Oil (spoonful) and
serve.

ROOT SOUPS
Beat together

i oz. Peanuts or Pignolias flaked
1 1/2 oz. Celeriac, Parsley root, Parsnip, Turnip, Sweet Potato,

Carrot or Beet grated.

l/2 Teaspoon Caraway seed ground, Dried Savory-herb
leaves powdered or a pinch of Cinnamon powdered,
5 oz. Tepid Water, not scalding, and

l/2 oz. Olive Oil (spoonful) or Honey (teaspoonful) as pre-
ferred and serve in a bowl heated in boiling water.

COCOANUT MILK SOUP

Take

i oz. Dried Currants, chop and soak them 4 to 6 hours in
3/^ oz. Tepid Water. Then add
l/2 oz. Rolled Wheat or Oatmeal and

3 oz. Cocoanut milk (1-3 cup). Warm till tepid but no
hotter and serve in a bowl heated in boiling water.
Masticate well.
One cocoanut has from 5 to 7 oz. milk.

LOCUST CREAM SOUP

Mix and. beat together
i oz. Locust Bread grated,
i oz. Pignolias flaked and
6 oz. Tepid Water and serve in a warm bowl. The locust

bread will be softer if soaked an hour in i oz.

water, yet every soup should contain something to

employ the teeth.

So UNFIRED FOOD

BANANA CREAM SOUP

Rub together
y2 oz. Lemon juice and
i oz. Pignolias or Peanuts flaked. Let it blend a while

and beat into it

il/2 oz. Bananas macerated or Apple grated and
l/2 Teaspoon Annis seed ground (optional). Then add

5 oz. Tepid Water and as preferred

l/2 oz. Honey (teaspoonful) or Olive Oil (spoonful). Serve
in a boullion cup heated in boiling water.

APPLE CREAM SOUP
\y2 oz. Tart Apple grated

i oz. Pignolias flaked, beaten to a cream, and
l/2 Teaspoon Fennel seed (optional). Let it blend a

while and add

oz. Tepid Water, not scalding. Beat and serve in a bowl
heated in boiling water,

OATMEAL SOUP

Rub together
£ oz. Lemon juice and

1 oz. Peanuts or Pignolias flaked. Let it blend a while and

add

2 oz. Oatmeal, Rolled Wheat or Rye,
oz. Tepid Water, not scalding, and

oz. Honey (teaspoonful) or Olive Oil (spoonful). Beat
well and serve in a bowl heated in boiling water.

CREAM OF FIG SOUP

Take

1 oz. Dried Figs, mince and soak them 4 to 6 hours in

2 oz. Tepid Water. Then add to this
i oz. Pignolias or Peanuts flaked

^ Teaspoon Fennel or Anise seed ground (optional) and
4 oz. Tepid Water, not scalding. Beat and serve in a bowl
heated in boiling water.

TART CREAM OF PRUNE SOUP

Is made like Cream of Fig Soup

\V1NTKR SOUPS 51

CREAM OF PUMPKIN SOUP

For this soup take

il/2 oz. Cranberry butter or Lemon cheese (see under But-
ter),

*4 Teaspoon Caraway seed ground.
il/2 oz. Pumpkin or Squash grated and

5 oz. Water, boiled, but used below the scalding tem-
perature. Beat it even and serve in a bowl or
boullion cup heated in boiling water.

l/2 oz. Olive Oil (spoonful) or Honey (teaspoonful) may be
added as preferred.

INVALID S CLABBER SOUP

Put into a soup bowl

i oz. Chopped Spinach, lettuce, celery or cabbage and
i oz. Grated Carrot, parsnip, turnip, beet or potato and add
6 oz. Churned Thick Milk or buttermilk — stir well and serve.
This food, well masticated, will quickly restore an emaciated
or starved bod'y since it contains the most acceptable form of
concentrated protein, for adults, — combined with the required
organic binding-salts of the vegetables. This dish should be
eaten only once a day to prevent too rapid increase of weight.
It must be avoided during a healing crisis and during any
eliminative operation of the system. It should be only used
after the system has conquered disease or after a successful
fast. Forget it when the required results are obtained.

UNFIRED FOOD

PREPARATION OF SALAD HERBS AND ROOTS

For the sake of the young student of dietetics it is necessary
to say a few words as to cleaning and preparing herbs and
roots for the table. All roots which have no perceptible or
objectionable skin like the carrot and parsnip need, only, to be
scrubbed, with a brush, rinsed and dried for table use. Such
roots as have a smooth and tender skin like the young radish
should be washed and dried. Young sweet potatoes and arti-
chokes need only a scrubbing and rinsing but old ones may be
scraped. The Irish potato is best peeled because (next to the
skin is a repulsive volatile element which may irritate the
olfactory nerves, of some people, so as to produce a headache.

Turnips and kohl-rabies which have a hard fibrous rind
must be peeled. The inner protected leaves of a cabbage head
need no rinsing. Nasturtium leaves are generally so clean that

CHOPPING HERBS.

MINCING HERBS.

SALADS

they can not be washed cleaner. Young linden leaves and
sassafras leaves are clean unless they are picked from very low
bushes. Lettuce and all other salad herbs which are exposed
to sand and dust must be rinsed in several waters to make sure
that there is no sand left on them. The tender stems of young
lettuce should not be discarded but since the pockets at the base
of the leaves are generally washed in with sand they should
always be picked apart.

CHOPPING (WHITTLING) SWISS CHARD STALKS.
ROCKING THE DOUBLE CHOPPING-KNIFE.

There is nothing more disagreeable in a salad than to be
so unfortunate as to bite on a grain of sand; therefore the
nurse should take extra precaution to prevent its presence.

DRYING HERBS AFTER WASHING.

Salad herbs which are intended to be chopped and combined
with nuts and dressings must contain no water left on them
from rinsing. Such water makes the salad taste insipid and

54 UNFIRED FOOD

sloppy. The best way to dry salad herbs is as follows : Lay
the wet herbs, leaf by leaf, on a towel, kept for this purpose,
and roll it up from one end and then wring it gently to let
the towel absorb the water. Very young cucumbers need only
be washed but those which are longer than three or four inches
should be peeled very thinly.

Tomatoes for salad need not be peeled but those for soups
should be peeled just as thinly as possible with an extra sharp
knife in order that the pulp can be better macerated. This is
enough for general directions. The special directions are given
in each recipe.

COMBINATION SALADS AND THEIR VALUE

Everybody knows that the highly evoluted and civilized ear
is more pleased with a harmonious combination of sounds than
with a simple sound. A display of harmonious colors is pleas-
ing and restful to the cultivated eye. In like manner the taste
bud and olfactory nerves respond with greater satisfaction to
a harmonious combination of flavors. The most important rea-

A GARNISHED SALAD.

son for combining consistent food materials is to give the sys-
tem a larger scope of needed food and tonic elements. Foods
that are extremely concentrated and those that are very dilute
are combined to strike a happy and wholesome medium.

SALADS 55

Tender, succulent and crisp materials are best left coarse
to give the teeth a chance to usefulness. Hard and tough ma-
terial is best reduced to a corresponding fineness by grating
to save unnecessary waste of time and energy. These ex-
tremes are then combined to produce a medium condition. A
combination of chopped cabbage, chipped onion, grated sweet
potato and flaked nuts is an example. A good combination will
give a healthy exercise to every function of the alimentary
canal The following recipes are so computed that they in-
dicate the weight of the proper quantity for one dish of the
respective materials. The nurse must therefore, multiply the
weights by the number of dishes to be served.

Substitution of Savories

In the following recipes none but wholesome and beneficial
savory herbs are used as flavoring admixtures. The following
herbs are most commonly known and used. Green celery
leaves, parsley, dill, leek, onion tops, onions, chives, mint, sum-
mer savory, thyme, basil, majoram, rosmary and sage. Should
it happen that any one of these, prescribed in the selected recipe,
should be wanting or out of season the nurse may use her
judgment in selecting a substitute. Should it be known that
the flavor of certain herbs are disliked the nurse may substitute
them with such as are relished. The nurse who understands
the principle of natural nutrition can make many changes and
improvements to suit the tastes of those who are to dine.

Substitution of Vegetables, Fruits and Nuts

Wherever in the following recipes substitution is indicated
by naming two or more vegetables, two or more fruits or two
or more kinds of nuts following the weight of that portion of
the recipe, it is intended that the nurse should take the indi-
cated weight either of the second or third named ingredient
when the first is not on hand or is not desired. Thus the in-
tended dish can be varied without changing the quantity or

56 UNFIRED FOOD

weight of material. Substitution is always indicated by the
word "or." When the word "and" is used to connect two or
more ingredients, it is intended that the nurse should select
her favorite two or more (not necessarily all) of the named in-
gredients but that the total weight of all she selects should
be no more than what is indicated in the column of weights.
The ingenious nurse should bear in mind that many of the fol-
lowing recipes may be used as practical models for new com-
binations.

Substitution of Oil Dressings

Whenever olive oil is not on hand or is too expensive then
the nurse may substitute cotton-seed oil, sunflower-seed oil,
peanut oil or cocoanut oil. Oils which have been sterilized or
subjected to high temperatures in the process of separation are
hygienically inferior to those which have been extracted by a
cold process.

Optional Ingredients

It is left to the good judgment of the nurse to either omit
or use optional ingredients. They are often required to make
the dish palatable to those whose tastes are not yet normal.

APRIL SALAD

l/2 oz. Asparagus tips sliced crosswise as thin as a knife blade,
y2 oz. Dock leaves or Dandelion cut into fine shreds or

chopped,

y2 oz. Artichokes or Parsnips cubed or chopped and
i oz. Peanuts, Pignolias, Walnuts or other - nuts chopped.

Toss these together and mix into it
y2 oz. Honey (teaspoonful) and
y2 oz. Olive Oil (spoonful).

APRIL SALAD

y2 oz. Artichokes, cubed or chopped,
l/2 oz. Asparagus, sliced very fine,
l/2 oz. Dandelion chopped and

i oz. Pignolias or Peanuts flaked or Cocoanut grated. Mix
these well into one another and serve.

APRIL SALADS 57

DOCK SALAD

iJ/2 oz. Dock leaves and tender stems cut into shreds and

chopped quite fine,

i oz. Peanuts, Pignolias or other Nuts chopped, and
]/2 oz. Honey (teaspoonful) or Olive Oil (spoonful) or both.
Mix all well together and serve. Dock is avail-
able April 1 5th to June iSth. If raised in a
garden and not allowed to run to seed it will grow
tender leaves all Summer and Fall.
This is a blood tonic being rich in organic iron
and other organic salts.

DOCK SALAD
i oz. Dock leaves and tender stems cut into shreds, then chop

quite fine, add
i oz. Peanuts, Pignolias flaked or Cocoanut grated, mix and

serve.

ASPARAGUS SALAD

i oz. Tender Asparagus tips sliced as fine as possible,
l/2 oz. Chives, Onion tips or Oxalis leaves and leaf stems

chopped and

i oz. Peanuts, Pignolias, Walnuts, Almonds or other nut-
meats chopped. Mix into these

}/2 oz. Honey (teaspoonful) or Olive Oil (spoonful) and
serve

DANDELION SALAD
il/2 oz. Dandelion leaves (and hearts) cut into shreds and

chopped crosswise. Mix this with

i oz. Cocoanut, grated, Peanuts or Pignolias flaked or
other Nutmeats chopped and serve. When
chopped nuts are used.

l/2 oz. Olive Oil (spoonful) or Honey (teaspoonful) may be
added to advantage.

S8 UNFIRED FOOD

ASPARAGUS IN NUT CREAM
\y2 oz. Asparagus tips, cut as thin as a knife blade. Use

tender tips only.

i oz. Pignolias or Peanuts, flaked,
i oz. Rhubarb juice. Mix these and beat until creamy.

Just before serving add

y2 oz. Honey (teaspoonful) ; mix again and serve. Serve
without honey if preferred or replace it with Olive
Oil.

LENTILS IN NUT CREAM

1 oz. Lentils soaked over night, rinsed, and dried in a towel,
YZ oz. Pignolias or Peanuts flaked and

2 oz. Rhubarb juice. Mix these and beat it to a creamy con-

sistency and serve with an aluminum teaspoon.
For variety add
YZ oz. Honey (teaspoonful) just before serving.

DANDELION SALAD

\Y* oz- Dandelion leaves cut into shreds and chopped cross-
wise.

i oz. Peanuts, Pignolias, Walnut or Pecan chopped and
YZ oz. Honey (teaspoon). Mix these well and to give it

smoothness acjd
Y2 Olive Oil (spoonful).

DOCK IN NUT CREAM

1 oz. Dock leaves, cut into fine shreds,
i oz. Peanuts, flaked.

2 oz. Rhubarb juice, extracted by grating the fresh stems cut

in 2 in. lengths. Mix and beat these into a creamy
consistency and serve garnished.
If it must be improved.

YZ oz. Honey (teaspoonful) or Olive Oil (spoonful) may be
added.

APRIL SALADS 59

ASPARAGUS SALAD

i V2 oz. Asparagus tips cut as thin as a knife blade ; use tender

tips only;

i oz. Pignolias or peanuts chopped,
*/2 oz. Olive Oil (spoonful) and
l/2 oz. Honey (teaspoonful). Mix all well and serve.

PAN TONIC SALAD

Mix together several or as many as you can get
of the following herbs.

Sour Dock leaves,

Dandelion leaves and flowers,

Sour knotweed,

Young Woodbine shoots,

Young Linden leaves, sparingly,

Shepherds Purse,

Nasturtium leaves and flowers,

Curled — , Upland — , or Water Cress,

Broad leaved — or Sheep Sorrel,

Oxalis or Woodsorrel,

Cheese leaves,

Corn Salad,

White Mustard leaves,

Plantain,

Winter Cress,

Salad Burnet,

Gumbo Pods or leaves,

Spinach,

Parsley and Celery and

Esculent Roots,

Mix, according to the flavors,
i to 2 oz. Of your Selection minced, with
i oz. Nutmeats flaked, Cocoanut grated or 2 oz. of the

salad dressings.

60 UNFIRED FOOD

ARTICHOKE SALAD

il/2 oz. Artichokes, washed, cubed or chopped,
y2 oz. Onion minced and

I oz. Pignolias flaked or chopped or Cocoanut grated. Mix
these well and serve.

MAY SALAD
i oz. Lettuce cut into fine shreds,

1 oz. Dandelion leaves cut into shreds and chopped cross-

wise,
> oz. Oxalis leaves and leaf stems chopped,

2 oz. Radishes cubed or chopped and

1 oz. Nuts, your choice, chopped. Toss all together and mix

into it

2 oz. Honey (teaspoonful) and

/2 oz. Olive Oil (spoonful) then garnish and serve.

DANDELION FLOWER SALAD
2 oz. Dandelion Flowers cut fine. Lay a bunch of flowers

on the board and cut thin slices from the bunch

cutting each flower through several times. Use

the stems also,
i oz. Cocoanut grated, Pignolias or Peanuts flaked. Toss

these well together and serve garnished with a

flower or two.

This is a delicious dish. Dandelions blossom a

second time in September and October.

OXALIS SALAD

j/4 oz. Oxalis leaves and leaf stems cut very fine and
i oz. Peanuts or Pignolias flaked or Cocoanut grated. Toss
these together and garnish with a few flowers. It
has a delicious flavor of its own with cocoanut.

MAY SALADS 61

LETTUCE AND COCOANUT SALAD

Mix
zl/2 oz. Lettuce cut into shreds and these cut again with

1 oz. Cocoanut grated and drip over it

2 oz. Cocoanut Milk. Serve with a teaspoon.

DANDELION SALAD WITH OIL

2 oz. Dandelion leaves cut into very fine shreds,

1 oz. Peanuts or other nuts chopped and

}/2 oz. Olive Oil (spoonful). Mix the oil well into the salad,
garnish and serve

COMBINATION SALAD

2 oz. Lettuce cut into shreds and then chopped crosswise,
J4 °z- Chives or Onion Tips cut fine,

y2 oz. Curled Garden Cress cut fine and

1 oz. Pignolias (or other nuts) flaked. Toss and mix the

nuts well into the salad and pour over it

2 oz. Rhubarb juice. Serve it thus or beat it till the nuts be-

come creamy.

DELICIOUS LETTUCE SALAD

2 oz. Lettuce, cut into shreds and these cut again a few

times,

y2 oz. Onion tops cut quite fine and
i oz. Cocoanut grated. Mix the cocoanut well into the salad

and pour over it
i or 2 oz. Cocoanut Milk. Serve with a teaspoon.

RADISH SALAD

Mix

i}/2 oz. Radishes cubed or chopped with
l/2 oz. Peanuts, Pignolias or other nuts chopped or flaked.
For black or other very hot radishes use one whole
ounce of nuts. Garnish with a few thin slices.

62 UNFIRED FOOD

HONIG ZALAT

3 oz. Lettuce cut into fine shreds and dressed with
T/2 oz. Honey ^teaspoonful). Serve with fork and teaspoon.

LINDEN SALAD

*/2 oz. Young Linden Leaves cut into shreds and minced and
YI, oz. Peanuts (or other nuts) flaked. Toss these together
and serve.

RADISH PUDDING
2 oz. Radishes, grated,
y2 oz. Savory herbs, minced
^2 teaspoon Caraway seed ground,

i oz. Pignolias or Peanuts flaked. Mix and rub these to the
proper consistency and serve on a lettuce leaf or
otherwise garnished.

HOT SALAD
il/2 oz. Lettuce cut into shreds,

1 oz. Mustard leaves, shredded and chopped
l/4 oz. Onion Tops cut fine,

2 oz. Rhubarb juice (4 spoonful),
l/2 oz. Honey (teaspoonful) and

>2 oz. Olive Oil (spoonful). Mix and mingle all together
and serve with an aluminum teaspoon. Chopped
nuts will reduce the pungency of this salad.

LETTUCE DRESSED
2 */2 oz. Lettuce, torn into shreds, dressed with

2 oz. Dressing for vegetables. See under dressings.

SHEPHERD'S PURSE SALAD

May be prepared and served like Dock Salad.
Available all May until it blossoms.

MAY SALADS 63

YARROW IN NUT CREAM

i oz. Young Yarrow leaves, cut on a chopping board as fine
as possible,

1 oz. Peanuts flaked, and

2 oz. Rhubarb juice. Beat these until it is creamy, then add

and mix into it

V2 oz. Honey (teaspoonful) and
]/2 oz. Olive Oil (spoonful). Serve only on request and with

an aluminum teaspoon.

YARROW AND NUT SALAD
i oz. Young Yarrow leaves whittled very fine and
i oz. Peanuts flaked. Mix these and serve on a lettuce leaf
only on request. This salad is a proof of the value
nuts in the combination with harsh, hot and bitter
herbs.

DEUTSCHER ZALAT

3 oz. Lettuce cut into shreds and these cut again or chopped,
1-3 oz. Onion tops or chives cut fine and
2 oz. Rhubarb juice. Toss the juice into the salad and pour

over it

y2 oz. Olive Oil (spoonful). Mix the oil well into the salad
and serve with an aluminum teaspoon.

MUSTARD SALAD

i oz. Mustard leaves and tender stalks cut and chopped,
Z oz. Dandelion Flowers minced or other sweet herbs,
i oz. Peanuts flaked and

(See page 173) Mix and beat to a
creamy consistency and serve with an aluminum
teaspoon.
* oz. Honey may be added at your option.

64 UNFIRED FOOD

MUSTARD SALAD

i oz. White Mustard leaves cut into shreds and chopped fine.
y2 oz. Dandelion Flowers minced if on hand and
i oz. Cocoanut grated. Mix garnish with a dandelion

flower and serve.
i oz. Cocoanut milk added improves the flavor.

PLANTAIN SALAD

i y2 oz. Plantain cut into shreds and minced and
i oz. Peanuts or Pignolias flaked. Mix and serve — or, with
your favorite nuts chopped, you may add

> oz. Honey (teaspoonful).

JUNE SALAD

\y> oz. Lettuce cut into shreds and chopped crosswise,
i oz. Dandelion leaves cut into shreds and chopped,
l/4 oz. Taragon or other savory herbs minced.

1 oz. Peanuts or Pignolias flaked and

2 oz. Rhubarb juice. Mix these and beat until it is creamy

and serve with an aluminum teaspoon. One-half
ounce of olive oil or honey may be added if desired.

DANDELION FLOWER AND LETTUCE SALAD
1 1/2 oz. Lettuce cut into shreds and these cut crosswise,

i oz. Dandelion Flowers and scapes, cut so that each flower

is sliced crosswise several times and

i oz. Pignolias flaked or Cocoanut grated. Toss these into
one another, garnish with a whole flower and
serve.

LETTUCE AND CRESS SALAD
2 oz. Lettuce cut into shreds and chopped
i oz. Curled Garden Cress chopped fine and
i oz. Cocoanut grated, Pignolias or Peanuts flaked. Mix

these garnish and serve.

JUNE SALADS 65

CURLED GARDEN CRESS SALAD
I oz. Cress cut fine, thus — Lay a bunch on a chopping board

and cut off thin slices, thus mincing it. Mix into

this
i oz. Cocoanut grated, Peanuts, Pignolias flaked or other

nuts chopped.

Those who like the flavor of cress may use \y2 oz.

to the above amount of nuts.

CURLED GARDEN CRESS SALAD
iy2 oz. Cress. Chop it quite fine and let it stand 15 minutes or

so to let the pungency evaporate, and add
YZ oz. Peanuts chopped,
y2 oz. Honey (teaspoonful) and

% oz. Olive Oil (teaspoonful). Mix these till all the cress is
dressed, garnish and serve.

RHUBARB CREAM SALAD

2 oz. Spinach, Plantain, Corn Salad, White Mustard, Curled
— , Upland — or Water Cress, Nasturitum leaves,
Parsley or Celery cut into shreds and chopped,

2 oz. Rhubarb juice and

i oz. Peanuts or Pignolias flaked. Mix and stir these until

creamy and at your option add
y2 oz. Honey (teaspoonful) or Olive Oil (spoonful).

SORREL SALAD
i oz. Sorrel leaves and juicy leafstems cut into shreds and

chopped

y2 oz. Onion Tops, Parsley or Celery minced and
i oz. Peanuts, Pignolias flaked, Cocoanut grated or mixed
nuts chopped. Mix these and serve; (or) - - but
when chopped nuts ar used.

y2 oz. Honey (teaspoonful), Olive Oil (spoonful) or both may
be added.

66 UNFIRED FOOD

LENTIL SALAD

I oz. Lentils soaked over night, rinsed and dried in a towel.
l*/2 oz. Lettuce, cut into shreds and chopped
*4 oz. Savory herbs minced, and

1/2 oz. Honey, (teaspoonful). Mix the honey well into the
salad and serve.

LETTUCE AND PARSLEY SALAD
l*/2 oz. Lettuce, cut into shreds and cut again and

1 oz. Parsley cut and minced.. Toss these together and

serve with

2 oz. Honeyole dressing. (See Dressings).

BIRD S NEST SALAD
2 oz. Lettuce, Endive or Cabbage cut into fine shreds or I oz.

Curled — ,Upland — or Water Cress, nasturtium or

Parsley chopped and mixed with
I oz. Cocoanut grated, Peanuts, Pignolias or Almonds flaked.

Put this in a "dish, form a nest and fill it with
I oz. (2 or 3) Radishes or rounded Carrots.

KOHL-RABI SALAD
il/2 oz. Kohl-rabi diced or chopped,

y2 oz. Onion Tops, Oxalis or one ounce Lettuce minced and
i oz. Cocoanut grated, Peanuts or Pignolias flaked or other
nutmeats chopped. Toss these into one another
and serve

, With the chopped nuts

y2 oz. Olive Oil (spoonful) or Honey (teaspoonful) may be
used.

RADISH AND BEAN SALAD
I oz. Radishes, Kohl-rabi or Carrot diced.
i oz. String-beans sliced as thin as possible and
I oz. Peanuts, Pignolias or Almonds flaked or Cocoanut
grated. Toss these together and serve.

JUNE SALADS 67

GREEN PEAS IN NUT CREAM
il/2 oz. Tender Peas, whole
l/2 oz. Savory herbs, minced

1 oz. Peanuts (or other nuts) flaked and

2 oz. Rhubarb juice, extracted by grating the fresh stems

cut in 2 in. lengths. Mix and beat these to the
proper consistency and serve with an aluminum
teaspoon.

SELECTED SWEET SALAD

I oz. Lettuce cut into fine shreds,

i oz. Bean-pods, (green or wax) sliced no thicker than a

knife blade,

y> oz. Onion tops cut like the pods.
y2 oz. Honey (teaspoonful), mix all well together and serve.

SPINACH SALAD

i oz. Spinach cut into shreds and chopped and
l/2 oz. Onion chipped, Chives, Onion tops, or Leek chopped or
Parsley or Celery minced and

1 oz. Peanuts or Pignolias flaked or Cocoanut grated. Mix

these and serve — or, for a delightful variation,
drip over it.

2 oz. Rhubarb juice or Cocoanut milk or a mixture of both

(4 spoonful).

JULY SALAD

I oz. Young Sweet Corn sliced, off the cob,
i oz. Lettuce, Endive, nasturtium leaves, Sorrel or Cabbage
cut into shreds and chopped and

1 oz. Peanuts or Mixed Nuts chopped. Mix into these

y2 oz. Olive Oil (spoonful) or Honey (teaspoonful) and chip
over it

2 oz. Tomatoes,

68 UNFIRED FOOD

JULY SALAD
i oz. Lettuce, Endive, Nasturtium Leaves, Chicory leaves or

Sorrel cut into shreds and chopped crosswise,
i oz. Cucumber or Summer Squash chipped,
i oz. Tomato or Pineapple chipped,
1/2 oz. Parsley, Celery or other savory herbs minced,

i oz. Peanuts or Pignolias flaked or other nuts chopped and
y2 oz. Olive Oil (spoonful) or Honey (teaspoonful). Mix
all together and serve.

GREEN SALAD DRESSED WITH BANANA PULP

Whittle and chop.

3 oz. Lettuce, Endive, Corn salad, Mallow (cheeses), Dande-
lion or Chicory, and mix it with

1 oz. Cocoanut grated or other nuts chopped and

2 oz. Banana pulp macerated and beaten to a creamy con-

sistency. Garnish with
i oz. Banana slices or Tomato chips and serve.

RADISH SALAD

i oz. Radishes cubed or chopped to size of corn,
y2 oz. Cabbage, Celery or Oxalis minced and
i oz. Peanuts or Pignolias flaked. Toss together and serve
on lettuce or endive.

SELECTED SALAD

i oz. Young Sweet Corn sliced off the cob with a sharp

knife,
i oz. Crisp Cabbage, Lettuce, Upland, Cress or Sorrel cut

into shreds and chopped and

}/4 oz. Onion, Parsley or other savory herbs minced and
i oz. Cocoanut grated, Peanuts flaked or mixed nuts

chopped. Mix these, garnish and serve or at your

option chip over it

i or 2 oz. Tomato or cucumber, or drip over it
I oz. Cocoanut milk.

JULY SALADS 69

NASTURTIUM FLOWER SALAD

il/2 oz. Nasturtium Flowers cut into shreds with their pedi-
cels, and

i oz. Cocoanut grated, or Peanuts or Pignolias flaked.
Toss these together and serve garnished with a
few whole flowers.
This is a delicious relish.

i oz. Cocoanut Milk may be poured over the salad to ad-
vantage. Lettuce cut equally fine may be added
to supply the scarcity of the flowers.

PINEAPPLE AND TOMATO SALAD

2l/2 oz. Pineapple, sliced and

2l/2 oz. Tomatoes, Sliced. Toss the slices just enough to

mingle them and drip over them
l/2 oz. Honey ( teaspoon ful). Serve with a fruit- fork.

STUFFED CANTALOUPE

Fill the natural cavity of a

5 oz. Half Cantaloupe with the following mixture
l/2 oz. Parsley, Celery or Oxalis, minced and

1 oz. Pignolias or Peanuts flaked.

SIMPLE SALAD

2 oz. Young Sweet Corn or White Corn, sliced off the cob,

Wax or green Be'an pods sliced or chopped, or
broad leaved or curled Endive cut into shreds and
chopped, mixed with

i oz. Cocoanut grated, Peanuts or Pignolias flaked or any
nutmeats chopped. With the chopped nuts may
be added

l/2 oz. Olive Oil (spoonful) or Honey (teaspoon ful). Do not
let it stand long with honey or oil as it hardens
the salad.

70 UNFIRED FOOD

PINEAPPLE AND CELERY SALAD
il/2 oz. Ripe Pineapple shredded
\]/2 oz. Blanched Celery, chopped.
i oz. Walnut meats chopped and

y2 oz. Honey (teaspoonful). Mix the honey into the salad
and serve.

SPINACH-BEET SALAD

]/2 oz. Spinach-beet leaves cut into shreds and chopped,

l/4 oz. Savory herbs minced or Onion chopped and

y2 oz. Peanuts chopped. Mix these well with

*4 oz. Olive Oil (teaspoonful) and serve. At another dinner

when serving the same dish add and mix into it
y2 oz. Honey (teaspoonful).

TOMATO CREAM SALAD
2 oz. Tomato, chipped
2 oz. Radishes, Kohl-rabi, Carrot or Eggplant, cut into small

dice or Sweet Corn sliced off the cob.
y2 oz. Parsley or Celery minced and

1 oz. Peanuts or Pignolias flaked. Beat these together till

somewhat creamy and serve.

YOUNG PEA SALAD

2 oz. Young Peas or Young Lima Beans chopped,
I oz. Pignolias or Peanuts flaked very fine and

i oz. Rhubarb juice. Mix and beat till creamy then add
y> oz. Olive Oil (spoonful) or Honey (teaspoonful). Mix
'"again and serve.

YOUNG PEA SALAD

\y2 oz. Young Peas,
y2 oz. Oxalis leaves and leaf stems cut very fine or other

savory herbs minced and

y2 oz. Honey (teaspoonful). Mix these and then add
y^ oz. Olive Oil (teaspoonful). Mix again and serve.

JULY SALADS 71

MOCK SAUERKRAUT
3 oz. Crisp Cabbage shredded and chopped
l/2 Teaspoon Caraway seed ground.
2 oz. Rhubarb juice, extracted by grating the fresh stems

cut in 2 inch lengths,

YZ oz. Honey (teaspoonful). Mix the liquid well into the
slaw and serve with an aluminum teaspoon.

BUTTERED VEGETABLES

2 to 3 oz. Kohl-rabi, Carrot, Egg Plant, Turnip, Parsnip,
Squash, Pumpkin, Sweet Potato or Potato cut
into neat slices and spread with an equal thick-
ness and weight of, your favorite.
Butter or Cheese as given under that heading.
Cranberry or Savorv butter combines well with
all.

GRATED CARROT SALAD

il/2 oz. Carrot grated and

i oz. Cocoanut grated, Pignolias or Peanuts flaked, mixed
well is a palatable dish.

SELECTED VEGE-FRUIT SALAD

i oz. Pineapple sliced or chipped,

i oz. Tomato sliced or chipped,

i oz. Cucumber sliced or chipped and

1 oz. Celery stalks sliced as thin as possible. Serve with any

2 oz. Dressing for vegetables. See under dressings.

VEGETABLE PUDDING
i oz. Kohl-rabi or Young Carrots grated,
i oz. Celery stalks, green or blanched,
i oz. Pignolias or other nut meats chopped and
l/> oz. Honey (teaspoonful.) Mix these well and serve imme-
diately. This tastes like apple salad.

72 UNFIRED FOOD

MOCK ASPARAGUS SALAD
i oz. Swiss Chard leaf stems, cut crosswise into very thin

slices,
YZ oz. Onion sliced or cubed,

1 oz. Peanuts or other nuts chopped and

y2 oz. Olive Oil (spoonful). Mix the oil well into the salad

and serve. For variety add
y2 oz. Honey (teaspoonful).

CELERY SALAD
2 oz. Green Celery leaves and stalks chopped and

1 oz. Peanuts or Pignolias flaked. Mix these and serve or,

if on hand, drip over it

2 oz. Rhubarb juice.

WATERMELON

Serve a
2 Ib. Watermelon section in a plate with a knife and fork.

SUPAWN

Slit or score the rows of a young Sweet Corn or
White Corn ear with a sharp knife and press the
pulp out by drawing the back of a knife over the
rows or grate the ear on a coarse grater.

2 oz. Green Corn Pulp,

i oz. Peanuts, Pignolias or Almonds flaked, soft nut meats

chopped or Cocoanut grated and

y2 oz. Parsley or Celery minced. Mix and stir these into a
' pudding and serve.

SYLVAN SALAD

(Oleri Silvestris)
Combine

2 or 3 oz. Wild herbs chopped, according to their flavor, with
i oz. Nuts, chopped or flaked, or dress them with oil,
honey or herbal fruits and serve.

JULY SALADS 73

PINEAPPLE AND TOMATO SALAD

2 oz. Pineapple sliced or chipped and

2 oz. Tomato sliced or chipped, served with

2 oz. Dressing for either fruits or vegetables.

WATER LILY SALAD

Combine

4 Water lilies, chopped,
i oz. Hollyhock and other flowers with
i oz. Cocoanut grated or pignolias flaked or chopped and
serve.

AUGUST SALAD

YI oz. Nasturtium Flowers cut into shreds,

Y* oz. Nasturtium Leaves cut into shreds and minced and

Y2 oz. Pignolias or Peanuts flaked. Toss these together and

chip over it
2 oz. Tomato.

POTATO AND TOMATO SALAD

i oz. Potatoes sliced and chopped or diced,

1 oz. Peanuts or other nuts chopped,
Y\ oz. Parsley or Celery leaves minced

2 oz. Tomatoes chipped and

YZ oz. Honey (teaspoonful) or Olive Oil (spoonful). Mingle
these well and serve.

TOMATO AND CUCUMBER SANDWICHED SALAD

3 oz. Cucumber, peeled and sliced,

3 oz. Tomato sliced and

i oz. Nutmeats flaked. Put a layer of flaked nut on each slice

of cucumber and cover them with a slice of tomato.

Arrange the sandwiches artistically on lettuce,

endive or parsley and serve.

74 UNFIRED FOOD

STUFFED TOMATO

Cut a

6 or 8 oz. Tomato in two then cut out part of the central pith
and reserve it for caping. Now scrape out the
partition walls, seeds and juice and mix this with
i oz. Peanuts or Pignolias flaked and
y2 oz. Celery or Parsley minced. Refill the halves with
this mixture, cover with, the piths reversed and
serve.

MOCK SAUERKRAUT
il/2 oz. Crisp Cabbage, sliced,

y2 oz. Onion, sliced. Put these in a chopping bowl and chop
fine, then add

1 oz. Cocoanut, grated,

]/2 Teaspoon Caraway seed, and

2 oz. Rhubarb juice, extracted by grating the fresh stems

cut in 2 in. lengths. Mix the juice well into the
slaw and let it stand 15 minutes or so. Then
mix again and serve or add
y2 oz. Honey (teaspoonful) just before serving if desired.

PEA AND TOMATO SALAD
i oz. Fresh Young Peas and

1 oz. Sweet Nutmeats chopped together. Add to this
y2 oz. Parsley or other savory herbs minced and

2 oz. Tomato chipped. Toss these into one another and

serve.

For a change you may add
y2 oz. Olive Oil (spoonful) or Honey (teaspoonful).

CUCUMBER AND FLOWER SALAD

y2 oz. Nasturtium or Hyacinth Bean Flowers chopped and
i oz. Cocoanut grated. Toss these together and chip over it.

3 oz. Cucumber. Mix it a little and serve.

AUGUST SALADS 75

BEET RELISH

1 oz. Beet,

Y-2 oz. Onion, both sliced very thin, not thicker than the blade

of a knife,
1/2 Teaspoon Caraway seed, mix and pour over this

2 oz. Rhubarb juice, extracted by grating the fresh stems

cut in 2 inch lengths, let it soak over night or 8
hours in a cool place and just before serving add
1/2 oz. Honey (teaspoonful) stir until the honey is dissolved
and serve.

POTATO CREAM SALAD

2 oz. Potato, peeled, sliced, chopped,

1 oz. Peanuts or Pignolias flaked,

T4 oz. Savory herbs minced or l/2 oz. Onion chipped,

2 oz. Rhubarb juice. Mix and stir until the nut becomes

quite creamy and serve.
l/2 oz. Honey (teaspoonful) may be added to suit the taste.

YOUNG PEA AND TOMATO SALAD

1 oz. Young Peas whole or chopped,

2 oz. Tomato chipped and

i oz. Pignolias or Peanuts flaked. Mix and stir it lightly
to a creamy consistency so as not to mash the
tomato chips.

YZ oz. Parsley or Celery minced may be added to vary the
flavor.

SWEET, CORN SALAD

2.y2 oz. Green Sweet Corn sliced off the cob with a sharp
knife and the remaining pulp scraped out with
the back of the knife and

i oz. Pignolias or Peanuts flaked, Cocoanuts grated or other
nuts chopped. Mix these and serve on an endive
or lettuce leaf.

76 UNFIRED FOOD

CUCUMBER SALAD
2,1/2 oz. Cucumber chipped or cubed
1/2 oz. Onion, Onion tops, Celery or Parsley minced and
i oz. Cocoanut grated or Pigriolias flaked. Toss these to-
gether and serve.
This is a wholesome and remedial relish.

PIGNOLIA POTATO SALAD

2 oz. Potatoes, peeled, sliced and chopped

i oz. Pignolias flaked, mix and spread on a lettuce leaf then
sprinkle over it

i oz. Rhubarb juice and serve.

This dish will relieve and cure Kidney troubles
when all cooked starches are avoided.

SANDWICHED TOMATO

Cut into 6 slices a
6 oz. Tomato. Then mix

1/2 oz. Pignolias or Peanuts flaked with

J4 oz. Parsley, Celery or other Savory herbs minced. Spread
the mixture over three slices and cover them with
the remaining three slices. Lay the sandwiches
artistically on Parsley or lettuce and serve.

VARIETY SALAD
1/2. oz. Bean-pods or Young Peas,
1/2 oz. Potato
y2 oz. Carrot or Beet,

1/2 oz. Onion or Celery all chopped to the size of corn and
i oz. Pignolias or Peanuts flaked or other Nutmtats
chopped. Toss all together and serve —
With the chopped nuts
1/2 oz. Olive Oil (spoonful) may be added.

AUGUST SALADS 77

SWEET CORN AND TOMATO SALAD
I oz. Green Sweet Corn sliced off the cob with a sharp

knife,

i oz. Peanuts, Pignolias or other nuts chopped and
2 or 3 oz. Tomato chipped. Toss these into one another,
garnish and serve.

TOMATO AND CUCUMBERSALAD
2 oz. Tomato sliced or chipped and
2 oz. Cucumber sliced or chipped, served with a
2 oz. Dressing for vegetables.

Pineapple and Cucumber Salad — may be served

like the above.

SWEET CORN SALAD

2^ oz. Young Sweet Corn sliced off the cob and the yellow

embryos scraped out with the back of the knife,

i oz. Cocoanut grated, Pignolias -or Peanuts flaked or

chopped. Mix these well! and garnish with an

esculent flower.

SELECTED SALAD

i oz. Cauliflower, Kohl-rabi or White Turnips chopped,

i oz. Sweet Corn sliced of the cob,

y2 oz. Celery, Parsley, Upland Cress, Nasturtium leaves,
Broad-leaved Sorrel or Oxalis minced and

i oz. Peanuts or mixed nuts chopped. Mix into these
y2 oz. Honey ( teaspoon ful) and
l/2 oz. Olive Oil (spoonful).

PIMPINELLA SALAD

i oz. Pimpinella leaves minced,

1 oz. Peanuts or Pignolias flaked and

2 oz. Tomato chipped. Mix and rub these to a pudding and

serve or stuff into
i or 2 Sweet Peppers.

78 UNFIRED FOOD

NASTURTIUM FLOWER AND SWEET CORN SALAD
il/2 oz. Young Sweet Corn sliced off the cob,
j/2 oz. Nasturtium Flowers cut into shreds and
i oz. Cocoanut grated, Pignolias or Peanuts flaked. Toss
these into one another and serve. The yellow
pips at the base of the corn are most nutritious.
Scrape these out with the back of the knife. Use
pedicels of the nasturtium flowers also.

CAULIFLOWER GARDEN SALAD

Make a bed of
l/2 oz. Endive, Chicory, Parsley or Celery cut into shreds and

chopped
l/2 oz. Upland Cress, Water Cress or Nasturtium leaves

minced and

i oz. Peanuts or other nuts chopped. Mix these with
l/2 oz. Olive Oil (spoonful) or Honey (teaspoonful) (or

both) and plant into this artistically

1 oz. Tender Cauliflower Tips.

GREEN TOMATO AND CRESS SALAD

2 oz. Green Tomato chipped,

i oz. Upland or Water Cress or Nasturtium Leaves cut into

shreds and minced and
i oz. Peanuts or Pignolias flaked or chopped. Toss these

together and serve or when the nuts are chopped
l/2 oz. Olive Oil (spoonful) or Honey (teaspoonful) may be

added.

POTATO AND CARROT SALAD
i oz. Potato chopped,
i oz. Carrot grated,
J4 oz. Parsley or Celery minced and

i oz. Peanuts, Pignolias or Almond flaked. Mix these
loosely and serve.

AUGUST SALADS 79

TONIC SALAD

Run through the food mill
i oz. Tender Beet or Turnip,
i oz. Crisp Cabbage or Kohl-rabi and
i oz. Young Carrot, Celery Root, Parsnip or Salisfy. Stir

together with
i oz. Peanuts, Pignolias flaked or other nuts 'chopped and

serve. When chopped nuts are used add
y2 oz. Olive Oil (spoonful) or Honey (teaspoonful) if you

desire.

SQUASH SALAD

3 oz. Summer Squash or Vegetable Marrow cut into dice
and

1 oz. Pignolias, Almonds or Peanuts flaked. Mix these and

serve or impprove it by dripping over it

2 oz. Rhubarb juice (4 spoonfuls).

TOMATO SUPAWN
2 oz. Tomato chipped
y2 oz. Carrot or Sweet Potato grated
l/2 oz. Black Walnuts or other nut meats chopped
l/2 oz. Parsley minced and

i oz. Young Sweet Corn sliced off the cob or Young Peas
chopped. Stir these to a pudding and serve.

ICE-PLANT SALAD

(of Mesembrianthemum)
Mix
3 or 4 oz. Ice-plant, chopped with

i oz. Peanuts or Pignolias flaked and rub or macerate

enough to moisten the nuts, and then add
y2 oz. Honey (teaspoonful).

8o UNFIRED FOOD

SEPTEMBER SALAD
YZ oz. Cabbage cut into shreds and chopped or Celery stalks

diced,
}/2 oz. Carrots' or Potatoes diced, or Young Lima beans

chopped,

1 oz. Peanuts or other nuts chopped,

2 oz. Tomatoes or Husk Tomatoes chipped and

y* oz. Honey (teaspoonful) or Olive Oil (spoonful) or both.
Mingle all well and serve.

SEPTEMBER SALAD

y<2. oz. Nasturtium Leaves or Upland Cress cut into shreds

and minced,

y2 oz. Oxalis leaves and leaf stalks or Parsley minced,
i oz. Young Sweet Corn or White Corn sliced off the cob

and

i oz. Cocoanut grated, Pignolias or Peanuts flaked. Mix
these well and serve or at your option drip over it

1 oz. Cocoanut Milk (2 spoonful) and cover it with

2 oz. Tomato Chips.

SEPTEMBER SALAD
i oz. Endive, Chicory or broad leaved dandelion cut into

shreds and chopped crosswise,
y? oz. Oxalis, Celeryy Broad Leaved Sorrel, Parsley, Upland

Cress or Nasturtium leaves minced and
i oz. Peanuts or Pignolias flaked. Toss these together and
garnish with Nasturtium Flowers.

CHICORY SALAD
il/2 oz. Chicory leaves or Endive cut into shreds and chopped

and

I oz. Peanuts or Pignolias flaked. These tossed together
make a palatable salad if the dandelion flavor is
relished.

SEPTEMBER SALADS 81

SEPTEMBER SALAD
}/2 oz. Broad Leaved Sorrel or Oxalis cut into shreds and

minced,
Y? oz. Celery, Parsley or Endive with a sprig of Thyme or

Savory minced,

i oz. Young Lima Beans chopped or Eggplant diced,
i oz. Pignolias, Peanuts or other nut meats chopped and
*/2 oz. Honey (teaspoonful) or Olive Oil (spoonful) or both.
Mix the oil or honey well into the salad and serve.

GREEN TOMATO AND POTATO SALAD
il/2 oz. Potato or Sweet Potato diced or chopped,

i oz. Green Tomato or Sweet Pepper chipped,
l/2 oz. Celery or Parsley minced and
i oz. Peanuts or other nut meats chopped. Mix all to-
gether and serve. If it must be improved add
l/2 oz. Olive Oil (spoonful) or Honey (teaspoonful). This
is a relish till frost.

SELECTED SALAD

y2 oz. Carrot, chopped and

l/2 oz. Turnip or Kohl-rabi chopped to the size of corn. Mix

these with
i oz. Pignolias or Peanuts flaked or chopped and spread over

this
i oz. Green Sweet Corn sliced off the cob with a sharp

knife and serve. With the chopped nuts
y2 oz. Olive Oil may be added.

LIMA BEAN AND PUMPKIN SALAD
i oz. Young Lima Beans chopped
i oz. Squash or Pumpkin chopped or cubed
y2 oz. Onion, Parsley or Sweet Pepper chopped and
i oz. Peanuts or Pignolias flaked. Toss these together and
serve.

82 UNFIRED FOOD

SELECTED SALAD

i oz. Egg-plant chipped or chopped,
YZ oz. Onion, Celery or Sweet Pepper chopped and

i oz. Nut Meats chopped. Mix these with
}/2 oz. Honey (teaspoonful) or Olive Oil (spoonful). Cover

this with

i oz. Cucumber slices and cover these with
i oz. Tomato slices and serve. This may be improved by
sprinkling a teaspoonful of flaked Pignolias on
the cucumbers before covering with the tomatoes.

VEGE-FRUIT SALAD

Cut small Cantaloupes or Muskmelons in halves, scrape
out the pulp leaving the rind whole and refill with the follow-
ing mixture.

2 oz. Muskmelon or Cantaloupe pulp,
I oz. Tomato minced and
i oz. Nut Meats flaked. Serve with a teaspoon.

SALAD WITH HONEY

il/> oz. Endive or Chicory cut into shreds and chopped cross-
wise,

l/2 oz. Oxalis, Parsley or Broad Leaved Sorrel minced and
i oz. Peanuts or any other nut chopped. Toss these to-
gether and mix into it
y2 oz. Honey (teaspoonful) and
l/2 oz. Olive Oil (spoonful). Toss again, garnish and serve.

SELECTED SALAD

1 oz. Upland Cress or Nasturtium Leaves cut into shreds

chopped and

l/2 oz. Peanuts flaked or Cocoanut grated. Toss these to-
gether and chip over it

2 oz. Cucumber and
i oz. Tomato.

SEPTEMBER SALADS 83

PARSLEY AND TOMATO SALAD

I oz. Parsley chopped fine and
y2 oz. Peanuts or Pignolias flaked. Toss these together and

chip over it
3 oz. Tomatoes. Garnish with an esculent flower and serve,

CELERY AND HUSK TOMATO SALAD

1 oz. Celery steins and leaves chopped and

y2 oz. Pignolias flaked. Toss these together and cover with

2 oz. Husk Tomatoes halved and serve.

SELECTED SALAD
i oz. Endive cut into shreds and chopped crosswise,

1 oz. Cabbage shredded and chopped and

y2 oz. Peanuts flaked. Mix these and chip over it

2 oz. Cucumber and add

l/2 oz. Honey (teaspoonful). Now toss it all to mix and
serve.

OXALIS SALAD

il/2 oz. Oxalis leaves and leaf stems cut very fine and
i oz. Peanuts or other nuts chopped. Toss these together

and mix into it

l/2 oz. Honey (teaspoonful). Then drip over it
l/2 oz. Olive Oil (spoonful), toss, garnish and serve.

LIMA BEAN SALAD
l/2 oz. Green Lima Beans,

y2 oz. Carrot, sliced and

i oz. Squash or Pumpkin sliced. Put all together into a
chopping bowl and chop quite fine ; then add

1 oz. Peanuts (or other nuts) flaked. Toss the nut into the

slaw and serve.

The above may also be served as a cream salad

by adding

2 oz. Rhubarb juice,

l/2 oz. Honey (teaspoonful) and beat to the proper consistency.

84 UNFIRED FOOD

NUT CREAM SLAW
I oz. Potato, peeled, sliced,
I oz. Cabbage, shredded,

l/2 oz. Onion, sliced. Put all these in a chopping bowl and
chop till fine, then add

1 oz. Peanuts or other nuts flaked.
^2 Teaspoonful caraway seed and

2 oz. Rhubarb juice or cucumber juice, produced by grating

either. Mix and beat all together to a creamy
consistency and serve.

Any two vegetables on hand may be used to make
this slaw.

ONION SALAD

1 oz. Onion chipped very small or chopped,

2 oz. Geen or Ripe Tomato chipped or Potato grated or i

ounce Oxalis or Sorrel minced and

i oz. Peanuts or Pignolias flaked. Mix or rub these to-
gether and then add and mix it, if desired,
YZ oz. Olive Oil (spoonful).

This salad is relished by those with a cold stomach
and when eaten by them in response to natural
craving will leave no onion odor in the breath.

STUFFED SWEET PEPPERS
il/2 oz. Sweet Potato grated,

^2 oz. Celery, Parsley, Oxalis or Sorrel minced or Cran-
berries chopped and
I oz. Pignolias or Peanuts flaked. Mix these well and stuff

it into a large

2,y2 oz. Sweet Pepper or two small ones after the seed core
is cut out. Replace the core end and serve.
If the stuffed pod is narrow and long it can be
sliced and the slices may then be neatly arranged.

SEPTEMBER SALADS 85

SELECTED SALAD

y2 oz. Sorrel leaves and stalks cut into shreds and chopped
l/2 oz. Chicory or Endive cut into shreds and chopped,
]/2 oz. Parsley minced and
i oz. Peanuts or Pignolias flaked. Mix these well and serve.

LIMA BEAN PUDDING
i oz. Young Lima Beans chopped or flaked
i oz. Celeriac, Parsley Root, Parsnip, Carrot or Squash

grated,

I oz. Peanuts flaked,
I oz. Cranberries chopped and macerated or Rhubarb juice

and, at option,

Y-2. oz. Honey (teaspoonful) or Olive Oil (spoonful). Beat
all together and serve.

OCTOBER SALAD

i oz. oril/2Qz. Sweet Potato, Carrot or Parsnip grated or

chopped quite fine,
2 oz. Green or Ripe Tomato, Sweet Salad Pepper or Young

Cucumber chipped,
l/2 oz. Parsley or Celery minced and

i oz. Peanuts or Pignolias flaked or these or other nuts
chopped. Mix these well together and serve.

OCTOBER SALAD

i oz. Tomato, Husk Tomato chipped or Garden Huckleberry,
i oz. Cucumber chipped or Young White Corn sliced off

the cob,

i oz. Egg-plant chipped or Carrot grated,
l/2 oz. Sweet Pepper chipped, Cabbage, Celery stalks, Parsley,

Oxalis or Sorrel minced and

i oz. Pignolias or Peanuts flaked. Mix the nut well into
the salad and serve.

86 UNFIRED FOOD

OCTOBER SALAD

]/2 Cabbage cut into shreds and chopped,

l/2 oz. Potato chopped

l/2 oz. Celery, Parsley, Onion, Oxalis or Sorrel minced

2 oz. Tomato chipped and

i oz. Nut Meats chopped

Y-2 oz. Honey (teaspoonful) or Olive Oil (spoonful). Mix
well and serve,

FALL SALAD

This salad comes in handy when the lettuce season is over,
i oz. Carrot, Parsnip or Parsley Root grated,
i oz. Peanuts flaked and

i oz. Endive (smooth or curled), Scorzonera leaves, Parsley,
Celery (leaves and stalks), Chicory leaves, Dande-
lion, Nasturtium leaves or Upland Cress cut into
shreds and minced. Mix the three and drip over it
l/2 oz. Olive Oil (spoonful), mix again, garnish and serve.

ARTICHOKE AND SWEET PEPPER SALAD

\l/2 oz. Archichokes diced or chopped,

i oz. Sweet Salad Pepper or Tomato chipped,

i oz. Peanuts or Pignolias flaked or other nut meats chopped

and if on hand

l/4 oz. Parsley, Leek or Celery minced. Toss these together
and serve.

GREEN TOMATO SALAD
3 oz. Green Tomato chipped,
l/2 oz. Parsley or Celery minced and
i oz. Peanuts or Pignolias flaked or other nuts chopped. To

the chopped nuts

l/> oz. Olive Oil (spoonful) or Honey (teaspoonful) may be
added. Mix all together and serve. Green
tomatoes have a delicious acid flavor.

OCTOBER SALADS 87

OCTOBER TOMATO SALAD

4 oz. Tomato chipped
y2 oz. Celery, Parsley, Sweet Pepper, Oxalis or Sorrel minced

and

i oz. Peanuts or Pignolias flaked or chopped. Mix well and
serve.

TOMATO AND MADAPPLE SALAD

2 oz. Tomato chipped

il/2 oz. Egg-plant chipped or cubed and

i oz. Peanuts or Pignolias flaked. Mix and serve.

CARROT AND PEPPER SALAD
i oz. Carrot chopped or cubed,
i oz. Sweet Pepper chipped,
V2 oz. Celery or Parsley root grated or Radishes cubed and

1 oz. Peanuts or Pignolias flaked. Mix well and serve.

TOMATO AND PEPPER SALAD

3 oz. Tomato chipped

iV2 oz. Sweet Pepper chipped and

i oz. Peanuts flaked. Toss together and serve.

VEGETABLE FRUIT SALAD
2 oz. Tomato chipped,
i oz. Sweet Pepper chipped,
i oz. Egg-plant cubed or chipped
i oz. Peanuts or Pignolias flaked. Beat together and serve.

MADAPPLE AND CELERIAC SALAD

2 oz. Egg-plant chipped or cubed,

i oz. Celery or Parsley root grated and

i oz. Peanuts or Pignolias flaked. Mix these well and serve.

When the nuts are chopped
l/2 oz. Olive Oil or Honey may be added.

88 UNFIRED FOOD

GUMBO SALAD

5/2 oz. Gumbo pods chipped or chopped
y2 oz. Parsley or Celery minced and

1 oz. Pignolias flaked. Mix these thoroughly and chip over

it a layer of

2 oz. Tomato and serve.

This salad helps the intestines carry off fecal and
other poisons. It tones the excretory glands and
liver and is advised in cases of inflamed mucous
surfaces.

KALE SALAD
i oz. Curled Kale or Chinese Cabbage chopped and

1 oz. Peanuts, Pignolias or Almonds flaked. Mix these and

serve.

Learn to like this salad for the sake of your blood.

PARSLEY AND OXALIS SALAD
y2 oz. Parsley or Celery minced,
y2 oz. Oxalis or Sorrel minced and

1 oz. Pignolias or Peanuts flaked. Mix these evenly and

chip over it to cover

2 oz. Banana and serve.

SWEET POTATO SALAD

2 oz. Sweet Potato grated and

1 oz. Pignolias or Peanuts flaked or other nuts chopped. Toss

these together and chip over it neatly

2 oz. Sweet Peppers or Cucumber.

EURICA SALAD
2 oz. Potato grated,

i oz. Oxalis or Broad-leafed Sorrel shredded and chopped
i oz. Peanuts or Pignolias flaked and

y2 oz. Honey (teaspoonful). Mix the potato and nut first
and add the honey last.

OCTOBER SALADS 89

REDEMPTION SALAD

2 oz. Potato grated,

i oz. Celery, Parsley or Cabbage minced, Sweet Pepper,
Onion or Tomato chipped, Radish or Carrot cubed,

i oz. Almonds or Pignolias flaked, and if desired,
y2 oz. Olive Oil (spoonful). Beat the nut well into the potato
and add the oil last.

This Salad, without the oil, will tone the stomach
and liver and cure stomach and intestinal troubles
if cooked starches are avoided. It can not ferment
or constipate.

SELECTED SALAD

i oz. Egg-plant chipped,

i oz. Sweet Pepper chipped or Celery chopped or minced,

i oz. Young Lima Beans chopped,

l/2 oz. Olive Oil (spoonful) and

y2 oz. Honey (teaspoonful). Mix the dressing well into the
salad and serve.

LIMA BEAN SALAD

1 oz. Young Lima Beans chopped,

y2 oz. Pignolias or other nut meats chopped,

l/2 oz. Sweet Pepper chipped, Parsley or Celery minced,

2 oz. Tomato chipped and

y2 oz. Olive Oil (spoonful). Mix the oil well into the salad
and serve.

CHICORY SALAD
\y2 oz. Chicory leaves or Dandelion cut into shreds and

chopped crosswise and
i oz. Peanuts or Pignolias flaked or Cocoanut grated. Toss

these together and serve; or drip over it
i oz. Rhubarb juice or Cocoanut milk (2 spoonfuls).

90 UNFIRED FOOD

A MODEL WINTER SALAD
i oz. Grated Carrot, Sweet Potato, Parsnip, Turnip or

Hard Squash,

il/2 oz. Chopped Cabbage or Endive, diced Pumpkin, Arti-
chokes, Irish Potato or some other crisp vegetable,
y2 oz. Chopped Celery, chipped Onion, minced Parsley or
Leek, diced Rampion or grated Celeriac or Parsley
root and

I oz. Grated Cocoanut, flaked Pignolias, Peanuts or Al-
monds or chopped nut meats mixed. Toss these
together to mix loosely and serve. When the
chopped nuts are used dress the salad with
y2 oz. Olive Oil (spoonful) or Honey (teaspoonful). 1-16
oz. Caraway seed ground (y2 teasponful) witli
cabbage and % oz. grated horseradish (l/2 tea-
spoonful) with pumpkin blend well.

ALL WINTER SALAD
2 oz. Sweet Potato or Parsnip grated,
l/2 oz. Cabbage cut into shreds and chopped or Carrot sliced

and chopped,

y2 oz. Onion chipped or Celery chopped and
i oz. Peanuts or Pignolias flaked. Stir these well together

and then add
l/2 oz. Olive Oil (spoonful) and serve.

WINTER SALAD
y2 oz. Carrot or Parsnip grated,

i oz. Pumpkin, Squash, Potato or Turnip diced or chopped,
l/2 oz. Onion chipped,
l/2 oz. Celery stalks cut very thin and

i oz. Pignolias or Peanuts flaked and four Black Walnuts
adds to the flavor. Mix the nuts well into the
salad and serve.

WINTER SALADS 91

CABBAGE AND BANANA SALAD

2 oz. Cabbage cut into shreds and chopped,

1 oz. Celery stalks chopped and

2 oz. Banana chipped. Stir these until the banana becomes

nearly fluid and serve.

WINTER SALAD

r oz. Carrot, grated,

r oz. Celery stalks chopped and
[/8 oz. Horseradish grated. Mix these \yith

i oz. Nut Meats chopped and
'/> oz. Olive Oil (spoonful).

CAULIFLOWER AND CHICK PEA SALAD

i oz. Cauliflower tops or Cabbage chopped

1 oz. Chick Peas or Green Peas soaked till soft and chopped
'4 oz. Celery or Parsley minced (if on hand)

l/2 oz. Honey (teaspoonful) or Olive Oil (spoonful). (^4 oz-
Oil added to the honey may please some palates
exceedingly.) Mix the honey or oil well into the
salad and serve.

POTATO SALAD

(Dressed with Honey)

2 oz. Potato, peeled, sliced and chopped

r oz. Peanuts or other nut meats chopped and
l/2 oz. Honey (teaspoonful . Mix these and sprinkle with
minced Parsley or grated Horseradish.

POTATO KRAUT SALAD
il/2 Potato chopped fine or cubed,

i oz. Cabbage cut into shreds and chopped,

Teaspoon Caraway seed ground and

j/2 oz. Honey (teaspoonful). Mix all together and serve
immediately. This is a relish and stomach tonic.

92 UNFIRED FOOD

IRISH POTATO SALAD
2 oz. Potatoes, peeled, sliced and chopped
y> oz. Leek minced, Onion or Cabbage chopped and

1 oz. Peanuts or Pignolias flaked or Cocoanut grated. Toss

these into one another and serve. When the above
nuts or other nut meats are chopped

Y-2. oz. Honey (teaspoonful) or Olive Oil (spoonful) may be
used as dressing.

GRATED SALAD

Toss together lightly but thoroughly.

2 oz. Sweet Potato, Carrot, Yellow Turnip, Parsnip or Hard

Squash grated and
i oz. Peanuts, Pignolias flaked, Cocoanut grated or your

^ favorite nuts chopped and serve.

]/2 oz. Celeriac or Parsley root grated or Onion chipped may
be added to vary the flavor. When chopped nuts
are used add
y2 oz. Olive Oil (spoonful).

PEA AND CABBAGE SALAD
i oz. Soaked Green Peas chopped
il/2 oz. Cabbage cut into shreds and chopped and

i oz. Pignolias flaked or other nut meats chopped. Mix

these and serve. With chopped nuts

*/2 oz. Honey (teaspoonful) or Olive Oil (spoonful) may
be added to advantage.

PEAS IN AMBUSH
i oz. Dried Green Peas soaked,
l/2 oz. Pignolias whole or Almonds or other nuts chopped.

Cover these with
y2 oz. Honey (teaspoonful) and then cover the honey-coated

peas and nuts with
V2 oz. Sweet corn or Green Kern meal and serve.

WINTER SALADS 93

LENTIL SALAD

i oz. Lentils, soaked over night, rinsed and dried in a towel,
i oz. Pignolias or other nuts chopped and
y2 oz. Honey (teaspoonful). Mix the honey well into the
lentils and nuts and serve.

LENTILS IN HONEY

i oz. Lentils, soaked over night, rinsed, and dried in a towel

and

y2 oz. Honey (teaspoonful). Mix the honey into the lentils
and serve immediately.

CHICK PEAS AND COCOANUT

i oz. Chick Peas or Green Peas soaked till soft and chopped
i oz. Cocoanut grated, Pignolias flaked or other nut meats

chopped and
J4 oz. Parsley, Celery leaves, Leek or Onions minced. Toss

all together and serve,
i oz. Cocoanut milk (2 spoonfuls) dripped over the cocoanut

mixture covers all the papilionacious flavor and

renders it most delicious. With chopped nuts
y2 oz. Olive Oil (spoonful) or Honey (teaspoonful) may be

used.

VEGETABLE WURST

i oz. Sweet Potato, Carrot or Parsnips grated,

i oz. Blood Beet or Turnip chopped,

l/4 oz. Horseradish grated,

1 oz. Celery stalks, Parsley, Leek or Onions minced,
y2 Teaspoon Caraway seed ground (optional),

2 oz. Peanuts or Pignolias flaked and

i oz. Black Walnuts or other nut meats chopped. Mix and
rub all these together and form into rolls y2 inch
thick and 2 inches long. Roll them into wax-
paper and serve.

94 UNFIRED FOOD

LIMA BEANS IN WINTER

Soak lima beans until soft and then slip them out

of their coats. Chop

i oz. Blanched Beans and mix them with
i oz. Cocoanut grated or Pignolias or Almonds flaked. This

dish is wholesome but still better when
i oz. Chopped Celery or Cabbage is added.

VEGETABLE PUDDING
i oz. Beet, Potato or Carrot grated,
i oz. Celery stalks or Cabbage chopped ,
y% oz. Horseradish grated (teaspoonful) and

1 oz. Peanuts, Pignolias flaked or other nut meats chopped.

Mix these to a pudding and if it must be im-
proved add
l/2 oz. Olive Oil (spoonful) or Honey (teaspoonful).

CABBAGE SALAD

3 oz. Cabbage sliced into shreds and chopped,
l/2 Teaspoon Caraway Seed ground, and
l/2 oz. Honey (teaspoonful). Mix the honey into the slaw and
serve.

SQUASH SALAD

2 oz. Squash or Pumpkin cut into small dice or chopped and
i oz. Walnuts, Pecans, Brazil or other nuts chopped. Mix

and serve dressed with
l/2 oz. Honey (teaspoonful).
l/2 oz. Celeriac grated or Leek, Parsley or Celery minced,

added, improves the flavor.

MALLOW CRISPS

Serve

i oz. Mallow crisps (dried hollyhock flowers) whole with
l/2 oz. Pecan meats.

SIMPLICITY SALADS 95

SIMPLICITY FLOWER SALAD

Serve
2 oz. Dandelion flowers with their stems, Althea flowers,

Hollyhock flowers, Nasturtium flowers, Marigold

flowers or Stock flowers with
i oz. Mixed nut meats whole.

A SIMPLICITY SALAD. CELERY, RADISHES AND PEANUTS.

SIMPLICITY LETTUCE AND NUTS

Pile neatly into a proper dish

4 oz. Washed Lettuce and set beside it a small dish with
i oz. Pignolias or other shelled nuts. Mix the juices of both

while chewing.

SIMPLICITY VEGETABLES AND NUTS
3 oz. Curled Garden Cress rinsed and dried in a towel, Young
Dandelion leaves, Endive rinsed, Crisp Cabbage,
Kohl-rabi peeled, Tender Cauliflower Tops or
white or yellow Turnip peeled served neatly to-
gether with a small dish of

i oz. Peanuts, pignolias, Black Walnuts, Pecans or Brazil nut
meats. Chew one or more nuts with each bite of
vegetable and surprise yourself with the delicious
blend of flavors.

96 UNFIRED FOOD

SIMPLICITY RADISH WITH NUTS
2 oz. Radishes (five small red radishes) laid on a lettuce leaf

covered with
i oz. Whole Peanuts or other shelled nuts and serve with a

teaspoon. When the ensalivated nut juice is

chewed into the radish juice the hottest radish

will not bite.

SIMPLICITY ROOTS AND NUTS
A 2 or 3 oz. Potato peeled or Carrot or Sweet Potato

scrubbed served with

i oz. Peanuts or other Nutmeats. This is a palatable dish
when the juices of the roots and nuts are blended
in the saliva; especially to those whose tastes are
unperverted.

This dish will tone the alimentary canal and cure
stomach and intestinal fermentation if all cooked
starches are avoided. The uncooked roots cannot
ferment and the nuts absorb the stomach acids.

SIMPLICITY GREEN ONIONS AND NUTS
i oz. Green Onions with nice tops average about 3. Serve

these with

i oz. Peanuts or other shelled nuts whole. Chewing the nuts
together with the onions blends into a more relish-
able flavor than if salt or sugar were used.

SIMPLICITY SWEET CORN AND NUT BUTTER

Lay in one dish a neat looking, fully grown
4 or 5 oz. Young Sweet Corn ear and place beside it a butter

chip with

il/2 oz. Savory Butter, Horseradish Butter or Cranberry
Butter.

SIMPLICITY SALADS 97

SIMPLICITY LIMA BEANS
\y2 oz. Young Lima Beans and

i oz. Pignolias or other Nutmeats. Mix and serve. Chew
each bean with a nut and you will learn to crave
this dish.

SIMPLICITY MADAPPLE AND NUTS
3 oz. Slice of Eggplant and

i oz. Peanuts or Pignolias whole, chewed together is a whole-
some dish.

SIMPLICITY GREEN PEAS AND NUTS
il/2 oz. Young Green Peas mixed with

i oz. Black Walnut-meats or other Nutmeats except Pea-
nuts. In winter dry green peas may be soaked
over night or till soft and dried by tossing in a
towel.

SIMPLICITY DAHLIA TUBERS

Peel the thin silicious rind off from
3 oz. Dahlia tubers and serve them with an addition of

1 oz. Pignolias or Pecan meats.

SIMPLICITY SUGAR CANE

Slice or strip off the rind from

2 or 3 Medium Sugar Cane Joints and serve the whole piths

as a dessert.

The sweet juice is rich in organic materials.

SIMPLICITY DRIED FRUITS AND NUTS

Serve

3 or 4 oz. Dates, Figs, Raisins, Pears or Prunes with an addi-

tion of

i oz. Peanuts or other nutmeats. Mix the juice of the nuts
and fruit while chewing and enjoy the blended
flavors.

98 UNFIRED FOOD

SIMPLICITY OAT DISH

Mix

\l/2 oz. Hulled Oats and

Y* oz. Nutmeats, whole or chopped. This is the most
palatable dish that can be prepared of whole
grains, besides it is very easily digested. Intro-
duce it to the children, but do not let them eat
more than a dish at a time.

SIMPLICITY WHEAT OR RYE

Soak the best Wheat or Rye over night or till soft
and then rinse it and dry the surface by rubbing
it on a towel.

2 oz. Soaked Wheat or Rye served plain or mixed with
y2 oz. Honey (teaspoonful) or Olive Oil (spoonful). .Mix
these only on serving as the oil or honey hardens
the grain in standing.

This dish served plain or with honey to children
when they have time to chew it, affords a healthy
exercise for the teeth, saliva, tastebuds and acts
beneficial and wholesome otherwise. It also cures
constipation. When dressed with oil let it be
followed with some tart fruit.

FRUIT SALADS

2 to 4 oz. Strawberries, Cherries, Blackberries, Raspberries,
Currants, Gooseberries, Mulberries, Blueberries,
Huckleberries, Apples, Pears, Plums, Prunes,
Peaches, Quinces, Prickly Pears, Oranges, Grape
Fruit or Bananas cut into halves, quarters, chips
or cubes and mixed with

i oz. Cocoanut grated, Pignolias or Almond flaked, Wal-
nuts or other soft Nutmeats chopped and if too
tart drip over it

y2 oz. Honey (teaspoonful) or i oz. Cocoanut milk (2 spoon-
fuls) and serve.

FRUIT SALADS 99

BANANA RELISH

Drip over

3 oz. Banana chips mixed with
i oz. Nuts, chopped
*4 oz. Lemon juice (teaspoonful) and serve

SANDWICHED APPLES OR PEARS

2 or 3 oz. Apple or Pear slices sandwiched with or only spread

with
il/2 oz. Lemon Cheese, or Mock Cottage Cheese.

PLUM SALAD

Stir until creamy

3 oz. Plums or prunes chipped off the stone with or without

the peeling and

1 oz. Pignolias or Peanuts flaked and serve

PEACH SALAD

2 oz. Peaches chipped off the stone,

i oz. Apricots, Apples or Pears diced, Plums or Prunes
chipped and

1 oz. Pignolias or Peanuts flaked or other nuts chopped. Mix

these and serve.

STUFFED PEACHES

Pear and cut into halves

2 Peaches. Remove the stones and fill the cavities with
i oz. Pignolias flaked or i^ oz. Fruit Butter.

SLICED PINEAPPLE

Spread on

3 or 4 oz. Pineapple slices

i oz. Pignolias flaked or Lemon Cheese.

ioo UNFIRED FOOD

STUFFED DATES

Stuff

3 oz. (or 12) Dates with

y2 oz. Almonds or Walnut halves, and serve

STUFFED BANANA

Take a nice sunripened

Banana Draw back a strip of the peeling, split the
pulp with a knife and draw it apart enough so as
to stuff into the gap

1 oz. Flaked Nuts or Fruit Butter. Lay the loose strip of

peeling back and serve.

CANTALOUPE STUFFED

Fill the cavity of an
8 oz. Half Cantaloupe with

2 oz. Banana sliced, Pineapple chipped, Berries or Banana
and Lettuce mixed and serve. For variety the
banana may be mixed with

T/2 oz. Cocoanut grated or the pineapple with Peanuts
flaked

MIXED FRUIT SALAD

Mix

2 oz. Apples or Bananas cubed with

2 oz. Grapes or Berries in season and serve.

ORANGE SALAD

Peel off the rind of a medium Orange. Pull it
into sections and cut them into bits. It will yield
about

4 oz. Orange pulp. Add to this

^2 oz. Pignolias or Almonds flaked and
*/2 oz. Walnuts, pecans or other nuts chopped. Mix and
serve

FRUIT SALADS 101

GRAPE FRUIT SALAD

Stir until creamy
3 or 4 oz. Grape-Fruit cut into chips and

i oz. Peanuts or Pignolias flaked and serve.

WINTER FRUIT SAUCE

After washing the proper quantity of Dates, Figs,
Prunes, Pears, Raisins or Currants take
2 oz. Dried Fruit, mince it and soak it in
2^2 oz. Water over night or till soft and then add
y* oz. Nutmeats chopped or Cocoanut grated. Mix and
serve

WINTER FRUIT SALAD

Mix

2 oz. Apple, Banana or Orange chipped with
i oz. Raisins or chipped Figs or Dates and
i oz. Pignolias flaked or other Nutmeats chopped and serve.

DRIED FRUIT SALAD

Mix

oz. Figs minced (3)
oz. Dates minced (4)
oz. Raisins and

oz. Cocoanut grated or other nuts chopped and serve,
oz. Cocoanut milk added improves the salad.

MINCE-FRUIT

Put into a chopping bowl
il/2 oz. Seeded or Seedless Raisins, (6) Dates, Figs or Dried

Pears and

i oz. Walnuts, Pignolias, Pecans, Almonds, Brazil Nuts,
Filberts, Chestnuts, Peanuts or Mixed Nutmeats
and chop until there is nothing larger than a lentil.
Serve this plain, with fresh fruit or mixed with
meal.

102 UNFIRED FOOD

SELECTED FRUIT SALAD
i oz. Banana quartered and sliced,
i oz. Pineapple or Orange cut into chips,
i oz. Apple or Pear cut into dice or White Grapes halved

and
i oz. Pignolias, Pecans, Almonds or other nuts chopped.

Mingle these and serve or at your option drip

over it
y2 oz. Honey (teaspoonful) or Lemon juice (spoonful) or

both beaten together.

COCOANUT SUPAWN
i oz. Cocoanut grated,
i oz. Rolled Wheat or Oatmeal,
i oz. Raisins or other dried fruit chipped and

1 oz. Cocoanut Milk (2 spoonfuls). Stir till the whole is

equally moist. If there is not enough cocoanut
milk stretch it with orange juice.

GRAPE SUPAWN

2 oz. Oatmeal or Rolled Wheat and

3 oz. Grape juice. Mix these and let it soak half an hour or

so and serve.

Fresh grape juice is rich in tonic elements and the

combination is easily digested.

SOUR LENTILS

Soak over night or till soft

i y2 oz. Lentils in

il/2 oz. Lemon Juice. Before using them for the table rinse
them in water, then spread them on a tablecloth
and rub them gently till the surface is dry. Sour
Lentils can be served in various ways as directed
elsewhere. Green Peas and Spanish Peanuts can
be prepared like Lentils.

FRUIT SALADS 103

LEGUME AND APPLE SALAD

Soak the desired quantity of chick-peas, lima
beans, lentils or green peas six to eight hours or
over night. Slip the lima beans out of their coats
(testa). Before chopping any of the above rub
them dry in a towel. Legumes young and fresh
from the garden should be preferred in their sea-
son.

il/2 oz. Legumes chopped and

3 oz. Tart Apple cubed or Quince chopped. Mix these to-
gether with an addition of

l/2 oz. Honey (teaspoonful) and serve. The palatability of
this dish depends on the honey.

LENTIL SURPRISE SALAD

Serve

i oz. Sour Lentils (see Sour Lentils) dressed with
l/2 oz. Honey (teaspoonful). This is an appetizer.

NUT AND LENTIL SURPRISE

l/2 oz. Sour Lentils (see sour Lentils),

l/2 oz. Pignolias, Pecans, Walnuts or other Nutmeats

chopped and
l/2 oz. Honey (teaspoonful). Mix these well and serve.

SOUR LENTILS AND NUTS
y2 oz. Sour Lentils (see Sour Lentils),
y2 oz. Cocoanut grated, Pignolias flaked or other Nutmeats

chopped and

i oz. Raisins, Dates, Figs or Dried Pears chipped or chopped.
Mix these and serve

104 UMPIRED FOOD

BRAWN FOODS

The brawn-foods are the most natural, most wholesome, the most
easily prepared and therefore the most economical cereal foods. They
can be prepared in an almost endless variety to suit every palate.
They are certain to become the most favorite cereal foods because
they are better than baked bread.

BRAWN FOOD OR NUT O MEAL

i oz. Spelt, Wheat, Sweet Corn, Hulless Barley, Brazilian
Flour Corn, Jerusalem Corn or Maize ground to
meal, Flaked Rye, Oatmeal or Rolled Wheat
mixed with

i oz. Cocoanut grated, Pignolias, Peanuts or Almonds flaked
and served in a deep oatmeal dish with a teaspoon.
This dish is of the right consistency to encourage
ensalivation, increase the production of saliva and
prevent stomach fermentation. Let it follow a
salad.

A BRAWNFOOD.

FRUIT ON NUT-O -MEAL

Cover

2oz. Nut-O-Meal with

2 or 3 oz. Banana, Apple, Pear cut into small cubes, Orange
or Plums cut into chips. An apple may be cut
through the centre into thin sections and so ar-
ranged on the meal as to represent a lotus. If
you would make it extremely delicious drip over
the fruit a thread of
J4 oz. Honey (half teaspoon).

BRAWN FOODS 105

BERRIES ON NUT O MEAL

Cover

2 oz. Nut-O-Meal with

2 or 3 oz. Berries in season. Strawberries, Cherries, Black-
berries, Currants, Gooseberries, Mulberries,
Huckleberries, Currant Tomatoes and Husk
Tomatoes make tempting dishes. When the ber-
ries are very tart drip over them a thread of
J4 oz. Honey (l/2 teaspoonful)

BRAWN FOOD WITH DRIED FRUIT

Mix into
2 oz. Nut-O-Meal

1 oz. Figs, Dates or Pears chipped or chopped or covtr it with

seeded or seedless Raisins.

BRAWN FOOD WITH PEPPERS OR BLANCHED

CELERY

Chip over

2 oz. Nut-O-Meal

2 oz. Sweet Salad Pepper or Blanched Celery and serve.
When the sweet pepper taste is acquired this dish
is highly relished. The peppers may be used green
or red.

QUINCE SPONGE
Mix into

2 oz. Nut-O-Meal

il/2 oz. Quince grated and serve. The quince imparts to the
meal a most delicious aroma.

FLOR-O-MEAL

Mix into
2 oz. Nut-O-Meal

l/2 oz. Dandelion Flowers, Nasturtium Flowers or Hyacinth-
bean Flowers minced and serve.

io6 UNFIRED FOOD

MOCK STRAWBERRY SHORT CAKE

Cover

2 oz. Nut-O-Meal with
2 or 3 oz. Strawberries and drip over them
]/2 oz. Honey (teaspoonful) and serve.

EGG ON BRAWN FOOD

2 oz. Nut-O-Meal or Fruit-O-Meal covered somewhat to
one side with

1 or 2 oz. Persimmon Egg Dressing or Persimmon Pulp. This

is a tempting dish.

TOMATO-CREAM ON NUT O-MEAL

Drop over
2 oz. Nut-O-Meal

2,l/2 oz. Tomato-Cream and serve

(Look under Dressings).

CEREAL SALAD

Mix into

2 oz. Nut-O-Meal

1 oz. Green Celery, Parsley, Lettuce, Oxalis, Endive or Cab-

bage chopped or minced very fine and serve.
This combination is both .tonic and laxative es-
pecially when ryemeal or cornmeal is an in-
gredient.

PANNUTROMEAL

Toss together

2 oz. Nut-O-Meal and

i oz. Radishes, Cabbage, Rampion, Kohl-rabi, Artichoke,
Pumpkin, Eggplant or Potatoes cut into small dice
or chopped

When barley-meal or oatmeal is an ingredient of
this dish it is a true pan-nutrient, containing,
food for muscle, brain, nerve and bone.

BRAWN FOODS 107

NUT O MEAL WITH HONEY

Stir into
2 oz. Nut-O-Meal

l/2 oz. Honey (teaspoonful) and serve.

PAN NUTRO SPONGE

i oz. Cereal Meal (see Nut-O-Meal),

i oz. Peanuts, Pignolias or Almonds, flaked, Pecans, Black
Walnuts or other nuts chopped or Cocoanut
grated and

I oz. Parsley-root, Celeriac, Carrot, Sweet Potato, Turnip,
Parsnip, hard Squash or Salsify grated. Stir
these into one another, but do not rub into a mass.
Garnish and serve.

This dish in all its possible variations is rich in
positive tonic elements. When rye-meal or corn-
meal is an ingredient it predominates in laxative
qualities. With barleymeal or oatmeal as an in-
gredient it is rich in bone building material of
which expectant mothers must have a plenty.

OAT BRAWN FOOD

y2 oz. Almonds and

YZ oz. Dried Fruit chopped together in a chopping-bowl.

(Medium fine). Mix into this

i oz. Hulled Oats, whole. Put this mixture into an oatmeal
dish and serve. This dish cannot be produced
with any other grain except hulled buckwheat.
Other whole grains are not soft enough nor have
they that delicious flavor.

This dish affords exercise for the teeth to keep
them young and strong. This is an important dish
for the growing girls and boys as it supplies the
elements they need.

io8 UNFIRED FOOD

PULSE MEAL AND FRUIT

Chop in
y2 oz. Chick-Pea Meal

I oz. Evaporated Fruit and then mix into this
*/2 oz. Cereal Meal and serve. The chick-pea is the only
legume that can be used for a meal.

SWEET CORN MEAL AND FRUIT
2 oz. Sweet Corn Meal mixed with

2 oz. Large Fresh Fruit chipped or Small Fruits quartered or
halved is a wholesome dish for variation. Do not
stir to a mush.

BRAWN FOOD AND LOCUST BREAD

Mix into

2 oz. Nut-O-Meal
I oz. Locust-bread grated and serve. Be sure that no locust

seeds remain in the grated pulp.

SNOW MEAL
I oz. Unpolished Rice, Brazilian Flour Corn or Rice Corn

ground to meal and
I oz. Cocoanut grated or Pignolias flaked. Mix these and

serve plain or dressed like Nut-O-Meal.

NUT GROATS

I oz. Whole Hulled Buckwheat (Buckwheat groats) and
I oz. Peanuts flaked or any mixed Nutmeats chopped or Co-
coanut grated. Toss these together and serve
plain or otherwise like Nut-O-Meal. The above
Nut Groats mixed with

I oz. Evaporated Fruit chopped or chipped is another way.
Hulled buckwheat is a very soft and crisp grain
with a pleasing nutty flavor. Children like it
and if their tastes are not perverted they are good
judges.

BRAWN FOODS 109

MINCE-MEAL

Put into a chopping-bowl

oz. Cereal Meal (your choice) and

oz. Dates, Figs, Seedless Raisins, Prunes or Dried Pears
and chop the fruit to the size of peas and till the
fine flower is all absorbed; then mingle it and
serve. In chopping the meal adheres to the fruit
and prevents it from sticking to the knife. This
is a palatable and wholesome substitute for sweet
bread.

BRAWN FOOD TART

Spread to the sides of an oatmeal dish
2 oz. Nut-O-Meal and fill the hollow with
2 oz. Pie Filling (see Pies).

NUT-O-MEAL BREAKFAST

5 to 8 oz. Any Fruit in season served with
2 oz. Nut-O-Meal is an ideal breakfast

BREAD FOR THE TOOTHLESS

I oz. Oatmeal slightly ground,
l/2 oz. Pignolias or Peanuts flaked and
Yz oz. Locust Bread grated. Mix and serve with a small
spoon. The unfortunate toothless need only en-
salivate this food with the tongue.

BRITTLE MEAL
\y2 oz. Rice, Rice Corn, Sweet Corn or Hulless Barley

ground to meal and

y2 oz. Honey (teaspoonful). Mix and rub these together
until every particle of meal has come in contact
with honey and serve. Other grains take more
honey.

UNFIRED FOOD
LAXATIVE BRAWN FOOD

Rye meal, figs and nuts in the form of Nut-O-Meal and Rye-fig-
flakes have wholesome laxative properties on account of the high per-
centage of dextrine and cellulose in rye and the abundance of harmless
seeds in the fig.

Rye meal intended for laxative brawn food must be ground coarser
than other meals. When the mill is set as for other meals rye will
grind so fine that it becomes pasty in the mouth and sticks in bunches

A WALL-MILL FOR GRINDING
CEREAL-MEAL FRESH
EACH DAY.

to the gums and to the spoon. Flaked rye is preferable to fine rye
meal. Combination rye meal does not become pasty in the mouth. It
is prepared as follows : Mix two parts of rye with one part of either
rice, rice corn, Brazilian flour corn or maize and grind as fine as other
meals.

SALINE MEALS in

SALINE MEALS

Saline meal is something new in the line of foods. It consists of
the dried leaves and roots of sweet herbs (rich in organic salts), and
cereals, which are mixed and ground together. This meal is then
mixed with an equal weight of grated cocoanut, flaked peanuts or
pignolias and served like the "brawn-foods." It is especially useful in
winter when green herbs can not be had. A dish of this meal which
contains a half ounce of dried leaves is equal to a salad containing
four ounces of green herbs and gives the same service. It should be
used as a substitute for tonic teas. It will prove more beneficial,
wholesome and efficient since the organic salts of the herbs are not
disorganized by the boiling temperature besides the beneficial effect
of the chlorophyll and cellulose is not lost. Sorrel, dock, swiss chard
and beet leaves should be stripped off their stalks and dried in the sun
separately. The stalks should be bunched on a chopping board and
whittled as fine as possible and then dried until they are brittle before
they can be ground with the cereals. The dry leaves must be rubbed
into small particles before they are mixed with the cereals for grind-
ing. The stalks of the swiss chard are so rich in the organic salts that
these often crystallize on the outside of the dried stalks. Mix one ounce
of the above dried leaves or stalks to every three ounces of hulless
barley or wheat and grind &s you would for "brawn-foods." The
dried leaves of celery, parsley, strawberries, common malva (cheeses),
hollyhocks, clover and other sweet tea herbs and clover flowers may
be used in the same proportions as directed above. Celeriac roots
and hamburg parsley roots must be sliced across their grain as thin as
possible and dried to brittleness. These roots impart a delicious flavor
to the meal. They are also used in the same proportions as directed
above. Blood beets contain so much beet sugar that when they are not
absolutely dry they will clog the mill. Of the dried beet mix only one
ounce to every five ounces of cereals. This meal is very sweet al-
though it sometimes has an acrid aftertaste. The acrid principle, how-
ever, is neutralized with flaked peanuts.

112 UNFIRED FOOD

CAKES AND BREAD

When it is necessary to have a cereal production in the form of
loaves or slices which can be handled with the fingers like the baked
breads, then the following recipes will be convenient :

WEDDING CAKE

Rub and knead together
I */2 lb. Rice ground to meal and

12 oz. Honey. Press the dough into a 6 inch Fruit Cake Ring
and let it stand 6 to 10 hours to harden. This
will serve 10 to 15 persons. Double the above
weights and press the resulting dough into an 8
inch cake-ring with a smooth glass in the middle
to produce a hole in the cake. While the hole in
the cake facilitates slicing it may be utilized for
the insertion of a live floral ornament. Place the
cake on a cake-lace and stud the cake, artistically,
with the choicest dried fruits, nuts and live
flowers but preserve the symbolism of the cake.

POUNDCAKE
20 oz. Sweet Corn, Wheat, Hulless Barley, Rice Corn or Rice

ground to meal and

12 oz. Dates or Figs chopped in part of the above meal. Mix
all the meal and chopped fruit and run it through
the flaker twice. The second time do not let the
flakes pile up and become a mass. Mix and work
into the flakes

4 oz. Prunes or dark Raisins chopped and
4 oz. Almonds or Peanuts chopped. Now press and pound
this mass hard into a 6 inch cake ring or four 3
inch muffin rijngs lined with paper. Set it aside
to harden and slice with a sharp knife in a saw-
ing motion. This cake improves by age.

CAKES AND BREADS

HONEY MUFFIN

Rub and knead together

6 oz. Wheat, Rye, Brazilian Flour, Corn, 7 oz. Rice, Rice
Corn, Sweet Corn or Hulless Barley ground to
meal and

3 oz. Honey. Press the dough into a 3 inch muffin ring and

set aside to harden. You may also shape it into
any convenient loaf or use the half ounce butter
form.

FRUIT BREAD

Prepare it like Poundcake omitting the second and third
ingredient and form into a long round loaf or press it into
the half ounce butter form.

FRUIT CAKE

20 oz. Wheat, Rye, Hulless Barley, Sweet Corn, Rice Corn

and Maize ground to meal

i Ib. Dates, Figs or Dried Pears chopped in part of the above
meal, then add all the meal, mix it well and run
it through the Flaker twice. Press the flakes into
a 6 inch fruit ring lined with paper and set it
aside to harden. If you want the fruit to show
in the slices; work into the flakes

4 oz. Dark Raisins or Prunes chopped and then press it into
the ring.

NUT MUFFIN

Beat to a butter
2 oz. Lemon juice and

4 oz. Pignolias or Almonds flaked and let if soak a while.

Then add

4 oz. Rice, Rice Corn or Hulless Barley ground to meal and
knead to dough. Press this into a 3 inch muffin
ring or use the half ounce butter form.

114 UNFIRED FOOD

HONNUT MUFFIN

Beat to a butter

1 oz. Lemon juice and

2 oz. Pignolias or Almonds flaked and let it stand half an hour.

Then add
2 oz. Honey and

6 oz. Rice, Rice Corn, Sweet Corn or 5 oz. Hulless Barley or
Brazilian Flour Corn ground to meal. Mix and
knead these into dough and press it into a 3 inch
Muffin Ring or use the half ounce butter form.
Let it stand to harden.

HONNUT CAKE

Take four times the weight of each ingredient as given for
Honnut Muffin and prepare as directed. Press the dough into
a 6 inch fruit cake ring or double this amount into an 8 inch
ring and set it aside to harden.

HALF OUNCE BREADS

Honey Flakes and Evaporated Fruit Flakes can be pressed
into the half ounce butter form while fresh and will keep in
that form or can be served immediately.

HALF-OUNCE CAKES AND THE HALF-OUNCE BUTTER-FORM.

Fresh Fruit Flakes, Vegetable or Flower Flakes can also
be pressed into the half ounce butter form while fresh but the
breads must be exposed to sunshine or air until they are thor-
oughly dry before they are palatable as the moisture prevents
the saliva from acting on the starch.

CEREAL FLAKES 115

CEREAL FLAKES

Although the "brawn-foods" are all sufficient in the line of
natural cereal foods with an almost endless variety yet the
recipes for cereal flakes will come in handy when odd and fancy
dishes must be prepared.

FRUIT OR HERBAL FLAKES

Take either

4*/2 oz. Sweet Corn or 3 oz. Wheat or Hulless Barley or 5
oz. Rye ground to meal. Mix the indicated
weight of the chosen meal with

I oz. Apples, Blackberries or Tomatoes chipped, Dandelion
Flowers chopped, Parsley or Celery leaves minced
or Celery-root or Carrot grated. When it is well
mixed run it through the flaker twice and spread
the flakes on a large tray or sheet in the sunshine
or an airy place to dry. Serve the dry flakes
plain or with flaked nuts. These flakes when dry
will keep.

This food contains all its tonic and laxative ele-
ments unchanged.

EVAPORATED FRUIT FLAKES

Chop in half of

8 oz. Cereal-Meal

4 oz. Figs, Dates, Raisins, Prunes or Dried Pears and then
mix the remaining meal into it and run it through
the flaker twice. Serve two ounces per dish plain
or with nuts. For flavor mix into the grain, be-
fore grinding, half of a vanilla bean pod, cut into
very small bits, or % oz. fennel seed (spoonful) ;
but first question the tastes of the consumer.

ii6 UNFIRED FOOD

CEREAL FLAKES

Soak wheat or rye an hour and wash it in several waters
to clean it thoroughly from all impurities. Then cover it with
slightly warm water and let it stand over night or until the
kernels are entirely soft. In summer the water should be
changed several times to prevent it from getting sour. It
should be used before the tiny white sprouts start ; for sprout-
ing will make it disagreeably sweet. Spread the soaked grain
on a table cloth after it is rinsed and drained and rub it until
the surface moisture is absorbed. Now it is ready to be flaked.
Home flaked cereals are a most wholesome food from a hygienic
standpoint whejn the flakes are dried in sunshine. Children
relish the sundried flakes plain; but they are generally served
with dried fruits like "brawn-food." Run the soaked grain
through the flaker and let the flakes fall singly on a large plate
and spread them on a table cloth where the sun may dry them
quickly. If the flakes emerge from the flaker so soft that they
adhere to one another and lump the grain is too wet and should
be allowed to dry for a while.

SWEET CORN ROSES

Mix
oz. Sweet corn meal with

i oz. Fruit of any color chipped or Dandelion flowers
chopped or green Celery leaves minced or carrots
grated and run it through the flaker twice. The
second or third time it will emerge from the ma-
chine in a large continuous flake which can be
folded into flowers. The heart of the flowers
may be filled with some nut-cheese to render them
palatable. Sweet corn is the only grain that can
be used for this purpose, because it displays the
colors best and hangs together firmly. It also
makes the best pie crusts.

CEREAL FLAKES 117

HONEY FLAKES

2 oz. Honey mixed into

5 oz. Wheat Meal, Hulless Barley Meal or 6 oz. Sweet Corn
Meal or Rice Meal. Run the mixture through the
flaker twice. Serve two ounces per dish plain,
with fruit, vegetables or nuts.
If annis or fennel seed flavor is relished mix J4
oz. (2 spoonful) to the pound of grain before
grinding. Caraway seed blends best with rye,

ii8 UNFIRED FOOD

SALAD PIES

The salad pies prescribed below differ from baked pies in that they
contain only natural ingredients which the "nature trained" digestive
system knows how to handle for the health of the body. Pies made as
prescribed below can not be improved for wholesomeness and they
will taste better and look as good as the best bakery made pies. They
are truly as wholesome as they taste both for the sick and well. A
quarter of these pies contains the substance of a whole dinner; hence
it is advisable to cut the pie into eight sections for a course dinner.

UNFIRED PIES.

PIE CRUSTS

A pie crust for an eight or nine inch pie plate must weigh about
eight or nine ounces. If the crusts are made as prescribed below they
will not become soggy or too soft to hold a section of a pie. These
pie crusts will not cause trouble in the stomach nor will any part of
them be absorbed into the circulation unless it is properly digested.

HONEY PIE CRUST

Mix and rub together
7 oz. Sweet Corn Meal or other meal and
2 oz. Honey and run it through the flaker twice. Spread these
flakes in a slightly oiled pie plate and press them

even and hard with a spoon.

PIE CRUSTS 119

SALAD PIE CRUST

For an eight or nine inch pie mix
7 oz. Sweet Corn Meal and

il/2 oz. Tomatoes chipped, Cranberries chopped; Carrot,
Parsley root, or Squash grated or i% oz- Parsley
or Celery leaves chopped. Run this through the
flaker twice a^id immediately spread it into a
slightly oiled pie plate and press it even with a
spoon. Sweet corn meal is the only meal that
can be used for this combination since all other
meals become soggy. Do not use herbs or roots
in crusts intended for tree fruit fillings.

BANANA SWEET CORN PIE CRUST

2 oz. Banana chopped fine in

8 oz. Sweet Corn Meal. Mix it well and run it through the
flaker twice. Spread the flakes immediately in
a slightly oiled pie plate and press them even and
hard with a spoon.

HONEY FLAKE PIE CRUST
Honey Flakes make very good pie crusts.
(See Honey Flakes.)

EVAPORATED FRUIT PIE CRUST

Prepare 8 oz. of dough as directed in "Evaporated Fruit
Flakes" or "Cereal Confection Dough" and spread it into an
oiled pie plate before it becomes too hard to handle. This crust
is intended for tree fruit fillings.

BROWN PIE COVERING

Locust Bread grated. Sprinkle it over Fruit Pies only. It
will add that peculiar flavor and aroma of the Locust which
some with unperverted tastes relish and others dislike very
much.

120 UNFIRED FOOD

PIE FILLINGS

The weights of the ingredients of the following pie fillings are so
computed that the final combination will just fill a common nine inch
pie plate. If more than one pie is to be made the weight of each in-
gredient is to be multiplied by the number of pies intended. These
recipes have been tested for exactness and good results.

APPLE CREAM PIE

Crust 8 oz.

6 oz. Sweet Corn Meal and

3 oz. Currants. Mix and run through the flaker. Spread
the resulting dough into a slightly oiled plate.
Filling 1 6 oz.

7 oz. Apple, grated and

3*/2 oz. Pignolias, flaked. Mix and beat these into a cream,

add

6 oz. Apple, cubed, mix again and spread over the above
crust. Garnish with four or six ornamental apple
slices and cut into 4 or 6 sections.
One quarter of this pie equals a full and whole-
some meal.

HUCKLEBERRY PIE

Crust 8 oz. Filling 16 oz.
Rub to a butter

6 oz. Huckleberries or Blueberries and

3 oz. Pignolias or Peanuts flaked. Then add and mix care-
fully so as to leave them whole.

3 oz. Huckleberries. Fill this evenly into the crust and spread.

evenly over the surface.

4 oz. Huckleberries and press them in just enough to adhere

to the filling.

l'll<: FILLINGS 121

APPLE CUSTARD PIE

Crust 8 oz. (See Pie Crusts.) Filling 16 oz.
Filling 1 6 oz.
6 oz. Pignolias (or other nuts) flaked fine and

10 oz. Apple grated. Tart apples are preferred. Mix and

beat to the proper creamy consistency and fill into/
crust. Garnish, cut into sections and serve.

STRAWBERRY AND HUCKLEBERRY PIE

Mix and rub together

4 oz. Pignolias (or Peanuts) flaked and

7 oz. Strawberries macerated with a fork. Gently mix into
this cream, without breaking them

5 oz. Huckle or Blueberries whole. Fill into crust and

sprinkle over the surface a few berries and press
them in just a little so that they can not roll.

PRUNE OR PLUM PIE

Crust 8 oz. Filling 16 oz.
5 oz. Pignolias or peanuts flaked and

11 oz. Fresh Prunes or plums chipped off the stone with a,

sharp knife. Mix and rub these to a creamy con-
sistency leaving as much of the chips unmashed,
as possible and fill into crust.

STRAWBERRY CUSTARD PIE

Crust 8 oz. Filling 16 oz.

Mix and rub together
5 oz. Peanuts (or Pignolias) flaked and
9 oz. Strawberries macerated with a fork. Fill into the crust

and garnish with
2 oz. Nice Whole Strawberries, pressing them half way into

the custard. Arrange them as artistically as you

can.

122 UNFIRED FOOD

APPLE AND BANANA PIE

Crust 8 oz. Filling 16 oz.
7 oz. Apple, grated and
$l/2 oz. Pignolias, flaked. Mix and beat these into a cream,

add
6 oz. Banana, cubed, mix again and spread into the crust.

Cut into four or six sections and serve.

BANANA CUSTARD PIE

Crust 8 oz. Filling 16 oz.
Mix and rub together
6 oz. Pignolias (or Peanuts) flaked and
10 oz. Bananas sliced. Fill into crust and let it stand an hour
when it will turn to a rich chocolate brown color.

CREAM OF PINEAPPLE PIE

Crust 8 oz. Filling 16 oz.
Chop in a chopping bowl
12 oz. Pineapple until all is the size of corn and then beat

into it

4 oz. Pignolias flaked until it is quite creamy. (When the
pineapple is green and tart add I oz. Olive Oil
after the filling has stood half an hour). Fill
the filling into the crust, cut it into four or six
sections and garnish each section with a thin slice
of pineapple. This pie can be served to both fruit
and vegetable menus.

MUSKMELON PIE IN AMBUSH

Crust 8 oz. Filling 16 oz.

Rub together

7 oz. Muskmelon pulp and
5 oz. Pignolias flaked. Fill this evenly into the crust and

spread evenly over the surface
4 oz. Blueberries or other small fruit. Press them in just

enough to adhere to the filling.

PIE FILLINGS 123

TOMATO PIE

Crust 8 oz. Filling 16 oz.
6 oz. Pignolias flaked fine and

10 oz. Tomato peeled (with a very sharp knife) and chipped
into small bits. Do not strain the juice, but use it
all in its natural proportion. Mix and stir lightly
to a creamy consistency, but so as not to mash the
tomato chips, and fill it into the crust.

CRANBERRY PIE

Crust 8 oz. Filling 16 oz.
Put into a chopping bowl

5 oz. Cranberries and chop them as fine as possible; then add

4 oz. Pignolias or Peanuts flaked and take a wooden potato

masher and rub the juice of the cranberries into
the nuts. Twist the masher when pressing down.
When the juice is well extracted add

6 oz. Pumpkin, Squash, Carrot or Parsnip grated and rub

until it is well mixed; then add and mix into it

1 oz. Honey (spoonful) and fill it into the crust. In place of

the honey grated celeriac or minced parsley may
be used.

PUMPKIN PIE

Crust 8 oz. Filling 16 oz.
Mix and rub together

5 oz. Pignolias or Peanuts flaked and

9 oz. Pumpkin, Squash or Carrot grated. Let this stand while
you prepare the under crust and then mix into
the filling.

2 oz. Honey. Rub it well and fill it into the crust. For va-

riety take i or 2 oz. less of the pumpkin and re-
place it with an equal weight of grated Celeriac
or minced parsley.

124 UNFIRED FOOD

TART PUMPKIN PIE

For the filling mix and rub together

2 oz. Lemon juice and

6 oz. Pignolias or Peanuts flaked. When the lemon juice is

absorbed add
8 oz. Pumpkin grated ; rub it until even and fill into the crust.

CELERY CREAM PIE

Use green celery leaves in the crust.
Mix and rub together
6 oz. Peanuts flaked and

3 oz. Tomato juice or rhubarb juice. Then add and mix into

it gently

3 oz. Tomato chipped or banana cubed and

4 oz. Blanched Celery chopped to the size of corn. Fill this

into the crust and serve.

SAUCES AND DESSERTS 125

SAUCES AND DESSERTS

Sauces and desserts are intended to be served as the last course
of a dinner. The recipes given below are only samples of an endless
variety of dishes that can be combined and served.

BANANA MOUSSE

Macerate with a silver fork until liquid
2 oz. Banana and then stir into it
i oz. Strawberries quartered or bruised, small tomato chips,

orange chipped or small raisins and serve.

BERRY SAUCE

Mash with a potato masher
2 oz. Strawberries, blackberries, huckleberries or mulberries

and beat into this

J4 oz. Pignolias flaked and then stir into it gently
i oz. Whole berries of the same or different kind and serve.

MIXED FRUIT SAUCE

Stir together
i oz. Oranges chipped,
i oz. Peaches chipped,

1 oz. Plums chipped,

l/4 oz. Pignolias flaked and

y2 oz. Honey (teaspoonful) and serve. This dish can be com-
posed of other fruits in their season.

APPLE SAUCE

Mix and beat together

2 oz. Apple grated

l/4 oz. Pignolias or peanuts flaked and
i oz. Raisins seedless or chipped dates, figs or prunes and
serve.

126 UNFIRED FOOD

CRANBERRY SAUCE

Chop in a chopping bowl
2 oz. Cranberries and mix into them
J4 oz. Peanuts flaked and mash the mixture with a wooden

potato masher until quite even. Then put it into

a dish and beat into it
y2 oz. Honey (teaspoonful) and serve.

PRUNE WHIP

Soak in

2 oz. Cold or Tepid Water
i oz. Prunes, with the pits removed, six or eight hours or

until very soft. Then take the soft prunes out

of the water, mash them with a potato masher,

return the mashed pulp into the soaking water,

add
l/4 oz. Pignolias flaked and beat it until it is even. Then stir

into it
l/2 oz. Honey (teaspoonful) and serve.

Serve in a neat dish.

PLAIN DESSERT

2 or 3 oz. Strawberries, whole, small plum tomatoes whole,
large tomatoes sliced, cherries, raspberries or mul-
berries ; or in winter 2 oz. selected seedless raisins
or six stuffed dates.

CONFECTIONS

127

CONFECTIONS

Unfired confections will in time be as much in demand as candy is
now. A large variety of confections can be prepared by following
the directions given in the receipts below. The cerial, nut and ceronut
confections can be eaten by the sick, the convalescent and the children
of all ages with impunity. They are self satiating and therefore no
one will eat more than the system requires.

MAKING CONFECTION.

NUT CONFECTION

4 oz. Peanuts or Almonds cracked or chopped and
4 oz. Dates, Figs, Dried Pears, Raisins or Prunes chipped
or chopped. Mix the fruit and nuts in the chop-
ping bowl and chop to separate the fruit and mince
the large pieces. When this is well mixed run it
through the flaker twice. Take care to run the
the flakes so coarse that the oil is not pressed out
of the nuts, which can be noticed on the flakes
as they emerge. Put the flaked dough on a bread
board and roll it to a half inch thickness and then
cut it into suitable squares as you would caramels.
This is ready to serve or it can be wrapped into
wax paper to keep for some time. The dough
pressed into a half ounce butter form serves
equally well. Serve an ounce per dish.

128 UNFIRED FOOD

CEREAL CONFECTION

4 oz. Rice, Brazilian Flour Corn, Sweet Corn, Hulless
Barley, Rice Corn or Wheat ground to meal and

4 oz. Dates, Figs, Dried Pears, Raisins or Prunes chopped
in part of the above meal. Mix all the meal with
the chopped fruit and run it through the flaker
twice. Put the flaked dough on a bread board,
covered with wax paper, and roll it to a half
inch thickness and then cut it into 24 inch squares
or I inch by three inches strips. Wrap these
into wax paper and they will keep a year and
longer and improve by age. When cut into two
inch squares, they may be packed, in a paper or
tin box, in layers between wax paper. For imme-
diate use the half ounce butter form may serve.
For flavor mix into each pound, of the chosen
grain, before grinding, one Vanilla pod cut into
bits as small as the grain or 1-3 oz. Annis seed
(4 teaspoonfuls). Remember that annis flavor
is delicious to some and repulsive to others.

CERONUT CONFECTION

2 oz. Cereal meal,

2 oz. Peanuts or Almond chopped and

4 oz. Evaporated Fruit chopped. Mix these and prepare like
Nut Confection. For flavor see Cereal Confection.

DRESSINGS 129

DRESSINGS

The dressings prescribed below are all as wholesome as useful.
They are all so combined as to promote a healthy digestion and not
to pervert the sense of taste. The dressings combined with lemon and
orange are preferable for fruit salads and those combined with rhubarb
juice should be only used for vegetable salads. Lemon juice should
not be used for herbs and roots unless there is no other wholesome sub-
stitute. This should be remembered for hygienic reasons.

LEMONOLED DRESSING

(Mayonaise improved)
Mix and beat together

YZ oz. Pignolias or Peanuts flaked very fine and
i oz. Lemon juice and let it stand 15 minutes or more, then
add

y2 oz. Olive Oil and beat it well into a cream. The flavor
of this cream may be varied to suit by adding a
half teaspoon of either ground caraway seed,
annis seed, mustard or powdered cinnamon; but
use your judgment as to the advisability of the
use of the condiment for a patiefnt.

HONEY CREAM DRESSING

Mix and beat together
YZ oz. Peanuts flaked very fine and

i oz. Lemon juice and let it stand 15 minutes or so, then add
l/2 oz. Honey (teaspoonful) and beat it into an even cream.

Olive Oil y* oz. (spoonful) may also be added to

suit the flavor of the dish.

BANANA DRESSING

2 oz. Banana pulp macerated with a table fork until liquid
makes a good dressing.

130 UNFIRED FOOD

ORANGE CREAM DRESSING

Mix and beat together
% oz. Pignolias flaked very fine and

\y2 oz. Orange juice and let it stand half an hour or longer.
Beat it again until even before using.

LEMON CREAM DRESSING

Mix and rub together
y2 oz. Pignolias flaked very fine and
YZ oz. Lemon juice and let it stand half an hour or so, and

then add
i oz. Orange juice and beat till quite creamy.

ORANGEOLE DRESSING

Mix^ and beat together
y2 oz. Pignolias, Peanuts or Almonds flaked very fine and

1 oz. Orange juice and let it stand half an hour or so and

then add
y2 oz. Olive Oil (spoonful) and beat it well into the cream.

PERSIMMON EGG DRESSING

Mix and rub into a cream

2 oz. Persimmon pulp (of the seedless kind) and

y2 .oz. Pignolias flaked. If egg flavor is desired beat into it
y± oz. Olive Oil (teaspoonful). To make it more fluid add
i oz. Orange juice or half ounce each of Honey and Lemon
juice.

LEMON HONEY DRESSING

Beat together
i oz. Lemon juice and

y2 oz. Honey (teaspoonful). If this mixture should prove

too tart you may add
5/2 oz. Olive Oil (spoonful).

DRESSINGS 131

PLAIN RHUBARB DRESSING

2 or 3 oz. Rhubarb juice is a simple and efficient dressing to
be dripped over nut salads. It supplies that tart
flavor so much relished and helps to digest the
nuts. Even plain lettuce and cabbage are relished
with it.

COCOANUT MILK AS DRESSING

2 oz. Cocoanut milk is an excellent dressing for lettuce and
cucumber salads as an addition to grated cocoanut.

PLAIN HONEY OR OLIVE OIL DRESSING

1/2 oz. Honey (teaspoonful) or

Y2 oz. Olive Oil (spoonful) is all that is required to make
mild salads palatable.

RHEUMOLE DRESSING
Mayonnaise Imitated.

Mix and beat to a cream

l/2 oz. Peanuts or Pignolias flaked and'
i oz. Rhubarb juice. Let it stand a while and then beat
into it

J4 oz Olive Oil (spoonful) or Honey (teaspoonful). Use
this for vegetable salads and other dishes in
vegetable menus. Vary the flavor to suit mild
dishes with one of the following ingredients:
J4 oz. Savory, Thyme, Majoram, Dill, Pepper-
mint, Basil or Tar agon minced very fine. 1-16 oz.
(small teaspoon) Caraway seed or Mustard
ground or Cinnamon powdered.
YZ oz. Parsley, Celery or Oxalis minced very fine
or Horseradish grated. If "redhots" are craved
horseradish makes a wholesome one.

1 32 UNFIRED FOOD

RHEUM CREAM DRESSING

Mix and beat together

1 oz. Peanuts or Pignolias flaked and

2 oz. Rhubarb juice and let it stand 15 minutes before

using.v Use this dressing for vegetable salads
only.
l/4 oz. Savory herbs minced may be added if desired.

RHUBARB HONEY DRESSING

Beat together

il/2 oz. Rhubarb juice and
y2 oz. Honey (teaspoonful). If the salad is otherwise quite

tart you may finally add
l/2 oz. Olive Oil (spoonful).

TOMATO CREAM

Beat and rub together
2 oz. Tomato peeled with a very sharp knife and chipped, and

y2 oz. Pignolias or Peanuts flaked. The flavor may be im-
proved by adding

J4 oz. Parsley or Celery minced and at option.

y\ oz. Olive Oil (teaspoonful).

CREAM OF GRAPES

This cream is prepared like Tomato Cream with grape
juice and flaked pignolias; omitting the herbs.

NUT BUTTER 133

NUT CHEESES AND BUTTERS

The nut cheeses, butters and sandwich fillings, as prescribed below,
are to be spread, in equal thickness, on slices of vegetables and unfired
wafers.

HORSERADISH BUTTER

Mix and rub together
I oz. Peanuts flaked and
i oz. Horseradish grated. Let it stand five minutes or so

and then beat into it

1 oz. Rhubarb juice or J4 oz. Lemon juice when rhubarb

can not be had. The citric acid of the lemon tends
to render the alkaline elements of horseradish
neutral and unavailable.

FRUIT BUTTER

Mix and rub together
i oz. Lemon juice, Tart Apple grated or other tart fruit

pulp and
i oz. Pignolias or Peanuts flaked. If it suits your purpopse

you may mix into it
y2 oz. Raisins, Figs or Dates chopped.

CRANBERRY BUTTER

Mix and rub together with a wooden spoon

2 oz. Cranberries chopped (rather minced) and

i oz. Peanuts flaked. When it is smooth let it stand an hour
or so before using. You may save time and
. "elbow grease" by running the mixture through
the flaker which process rubs them better than
you can with -the wooden spoon. This butter can
be used on slices of eggplant, pumpkin, turnips,
parsnips, carrots and on crisp cabbage leaves and
breads from September through the Winter.

134 UNFIRED FOOD

LEMONOLE BUTTER

Mix and rub together
I oz. Lemon juice,
I oz. Peanuts flaked,

1-16 oz. Mustard ground (l/2 teaspoon), and
1-16 oz. Caraway seed ground (J^ teaspoon). After a half

an hour beat into it
I oz. Olive Oil (2 spoonful) or less.

CELERIAC BUTTER

Is prepared like Horseradish Butter with grated Celeriac
or Hamburg Parsley Root.

SAVORY BUTTER

Mix and rub together
I oz. Rhubarb juice,
I oz. Peanuts or Pignolias flaked,
y\ oz. Horseradish grated (spoonful) and
YZ oz. Mixed Savory Herbs minced very fine. Do not forget
Curled Cress, Upland Cress, Parsley, Green
Celery and Dill. This is excellent for sliced veg-
etables and sandwiches.

GREEN SWEET CORN BUTTER
2 oz. Sweet Corn grated off the cob on a coarse grater. Use

the back of a knife to scrape the embrios out of

the cob. Add to this
I oz. Pignolias (or other nuts) flaked very fine and mix till

smooth.

ONION BUTTER

Rub into a butter

I oz. Onion chopped or diced very fine
I oz. Rhubarb juice, Green Tomato juice or, in want of the

afore named, Lemon juice and
I oz. Peanuts flaked. When the onion is grated the tart

juices may be omitted. If found too strong add
l/2 oz. Olive Oil (spoonful).

NUT CHEESE 135

LEMON CHEESE, PLAIN

Mix and rub together

1 oz. Lemon juice and

2 oz. Peanuts or Pignolias flaked.

RHUBARB CHEESE, PLAIN

Mix and rub together.

1 oz. Pignolias flaked

2 oz. Peanuts flaked and

1 oz. Rhubarb juice. This cheese is very sweet. Three

ounces of the peanuts without pignolias make a
good cheese but rather dark and the pignolias
alone produce a cheese like limburger in texture
but the above combination is a happy medium.

LEMON COTTAGE CHEESE

Mix and rub together

1 oz. Lemon juice,

2 oz. Peanuts flaked very fine

Y% oz. Mustard, ground, (small teaspoonful) and
l/% oz. Caraway seed, whole. Set it aside to blend.

HORSERADISH CHEESE

Put into a chopping bowl

3 oz. Cranberries and chop them as fine as possible. Then add

2 oz. Peanuts or Pignolias flaked and rub the cranberry juice

into the nuts with a wooden masher. Now add
i oz. Turnip, Carrot, Celeriac, Parsley root, Parsnip or Sweet

Potato grated and
I oz. Horseradish grated and rub it all even with the

masher. This cheese is deliciously piquant and
sweet. If you would have it pungent use less
turnip and more horseradish.
This recipe has tonic and purifying properties.

136 UNFIRED FOOD

RHUBARB COTTAGE CHEESE

Mix and rub together

1 oz. Pignolias flaked very fine,

2 oz. Peanuts flaked very fine,

Y% oz. Mustard, ground, (teaspoonful),
Y% oz. Caraway seed, whole (teaspoonful) and
i oz. Rhubarb juice. Mix all the ingredients at once. This

cheese is sweeter and richer than Lemon Cottage

Cheese.

HORSERADISH CHEESE PLAIN

Mix and rub together
I oz. Peanuts, flaked, and
I oz. Horseradish grated. This is an excellent "redhot" for

sliced carrots, parsnips, eggplants and squashes.

CRANBERRY SAVORY CHEESE

Prepare like Cranberry butter and add to the
weights as given

I oz. Parsley or green Celery and other Savory herbs minced
very fine. This is delicious when spread on
sliced vegetables.

CELERIAC CHEESE

1 oz. Peanuts flaked and

2 oz. Celeriac or Hamburg Parsley root grated. This is a

sweet relish.

SAVORY CHEESE

Mix and rub together

1 oz. Rhubarb juice and

2 oz. Peanuts flaked very fine. Let it stand 15 minutes and

add and mix into it

i oz. Mixed Savory herbs minced very fine; such as marjoram
sage, thyme tarragon or parsley.

NUT CHEESE 137

VEGETABLE SANDWICH FILLING

Mix and rub together
I oz. Rhubarb juice,
i oz. Peanuts flaked very fine and
i oz. Carrot, Parsley root or Parsnip grated, then add and

mix into it
i oz. Celery stalks, Cabbage or Kohl-rabi chopped. When

Rhubarb cannot be had use twice the quantity of

grated material.

UNFIRED FOOD

NIBBLERS

Nibblers is an ounce dish of such natural food as needs no prepara-
tion or dressing which is to be eaten or nibbled at as a pastime be-
tween the first and second courses of a dinner. Nibblers is served in
a small deep dish such as an egg cup and set on the table before the

SUGAR CANE PITHS, LICORICE-ROOTS AND CAROBS AS NIBBLERS.

dinner is served,
ceeding dinners,
nibblers.

The same nibblers should not be served for two sue-
Any one of the following foods may be served as

Sweet Raisins.

Carobs (St. John's Bread)

Pecan meats.

Pignolia meats.

Walnut meats.

Pistachios.

Filberts.

Almond meats.

Peanuts, Spanish shelled.

Chufas (earth almonds, rush nut).

Cocoanut (an inch square chip).

Young peas.

Lima beans (green or dried).

Brazilian flour corn (whole).

Hulled buckwheat.

Hulled oats.

Dried olives (one-half ounce).

UTENSILS NEEDED 139

THE UTENSILS NEEDED FOR PREPARING THE
UNFIRED FOODS

There is no such a thing as a kitchen for the naturists, sanatists or
hygienists for they do not cook their food. Their nurse prepares all
their food in the "pabularium," large pantry or nursery and she needs
only the following list of utensils for her art :

A chopping boid and

A double bladed chopping knife for chopping cabbage, roots and nuts.

A chopping board and

A cake knife with a 5 to 7 in. blade for chopping and mincing salad
herbs.

A coarse grater for grating cocoanuts, roots, cucumbers, rhubarb stems
and carobs.

A flaker (or a Dana food chopper, No. 20), for flaking nuts, cereals and
for making piecrusts and confections. (See last page).

A zvall mill with a glass canister or a table mill for grinding cereal meal.

An 8-inch cake ring.

A 6-inch cake ring.

A 3-inch muffin ring and

A one-half ounce butter form for wedding cake, fruit cakes, fruit
muffins and half ounce breads.

A glass lemon juice burr.

A rinsing pan for washing herbs and roots.

A ivater boiler for heating water for winter soups.

An Enterprise Juice Extractor, No. 21. Price, $2.50 (optional).

A scale, weighing in ounces. A package scale will serve the purpose.
Price, $1.50.

140 UNFIRED FOOD

MEMORANDA

These blank pages are reserved for the insertion of good recipes
from other sources or from experience. The author may occasionally
publish, in the Nature Cure Magazine, new finds in the line of natural
foods which may then be pastled on these pages. Do not scribble
every trash you find on these pages, for it will be disgusting to you
in the future, after many changes of unfoldment.

HUmentaria

MATERIA ALIMENTARIA 167

MATERIA ALIMENTARIA
FOOD

Food is the substance needed to sustain the normal func-
tions of animal life in the production of heat and energy and
in the building, rebuilding and replenishing the tissues and
organic fluids of the body. Food in general consists of inor-
ganic and organic material. The vegetable kingdom is the
great organizer and the direct or indirect source of sustenance
of the whole animal kingdom, man included. The materials
necessary to sustain human life are air with its oxygen, water
and vegetable products such as fruits, succulent herbs and
roots, cereals and nuts. Man is not a carnivore by nature of
his anatomical structure nor by his instinctive proclivities.

Flesh food is a second hand material, structurally approach-
ing decomposition and saturated with the poisons of wear and
waste which are a prolific cause of disease except for a hyena.
Dairy products, such as milk and eggs are free from fatigue
products or waste poisons, but being unnatural food for the
human anatomical structure are also apt to cause disease.
Fruits are mostly liquid food which is most wholesome. Fruits
contain a sundigested stimulant, sugar, which is very refresh-
ing. Nuts are the richest source of protein for tissue building.
Cereals are the great source of starch for heat and energy.
Vegetables are the most valuable succulent food, the juices of
which are the prime source of tonic elements (organic salts).
The indigestible fibre and cellulose in vegetables serves as a
bulk for the intestines to work on and as a carrier of waste
poisons.

AVERAGE FOOD ANALYSIS

In the following table is compiled the average and common
analysis of nutrients and nutrient salts, from European and

i68 UNFIRED FOOD

American analytical chemists with an appendix demonstrating
economical and hygienic values.

WATER (H2O) as a component or ingredient of wholesome
food has none but benificial attributes.

PROTEID or nitrogenous matter is generally composed of
six elements (C, O., H., N., P. and S.) in vaiable forms. It
is useful in the construction and reconstruction of tissues.
This demand, however, is not as large as the majority of doc-
tors claim and the laity believe. Every particle of protein ab-
sorbed into the circulation that is not used in construction be-
comes destructive as it catabolizes into destructive acids and
poisonous alkaloids such as carbonic, sulphuric, phosphoric,
uric, hippuric acids and xantin, creatine creatinine and
ptomaines. These acids then attack the living cells for their
alkaline elements unless they are neutralized by an abundance
of the positive nutrient salts in the blood and eliminated. The
alkaloids must be dissolved by the positive nutritive salts for
elimination or they become the food for germs and microbes
which break them down into still worse poisons which then
are the cause of fevers. Cellular waste and emotional poisons
(explained elsewhere) absorbed along with flesh foods in addi-
tion to that created in the system is another source of food for
the scavengers known as disease germs. All proteid food that
is not 'sufficiently balanced with positive nutrient salts always
becomes a source of trouble. Unfired proteid food is not
craved, (nor digested when injested) unless there is a demand
for it.

STARCH, SUGAR AND OIL (carbohydrates and hydrocarbons)
are all composed of three elements (C, O. and H). They
are useful in the production of heat and energy, but in this
process they are reduced to carbon-dioxide gas which must be
neutralized and eliminated by sodium or it will interfere with
the process of digestion, oxydation, and cremation and thus pro-
duce anaemia. The natural unfried condition of starch, sugar
and oil is the most beneficial to the "nature cure" patient. Cook-

MATERIA ALIMENTARIA

169

o
m

•n
O
O

170 UNFIRED FOOD

ing slightly changes the nature of sugar (unfavorably) and
frees its nutrient salts.

The beneficial nature of starch is almost ruined by cooking.
Dr. Hutchison, a recognized authority on dietetics says : "cook-
ing does not improve the digestibility of starch." Cooked
starch is generally saturated with water which interferes with
the penetration of saliva ( pthyalin) which is to convert it into
sugar. Cooked starch tempts to overingestion. Starch
rendered soluble by cooking and glucose (starch cooked with
acid fruit) is to be avoided religiously by the "nature cure"
patient and all who would maintain the best of health. This
form of starch penetrates into the circulation undigested, as a
foreign substance, interferes with arterial osomsis, and finally
buredns the liver to be changed into glycogen or lays the
foundation for arterio-sclerosis.

THE ORGANIC TISSUE SALTS which are found in analyzing
the ash, are divided into positive acid-binders, detoxicators,
eliminators and negative acid-forming elements. The positive
elements are the most important in the "nature cure" system.
These elements are nature's only means to establish, reestablish
and maintain an equilibrium between the constructive and de-
structive functions, (anabolism and catabolism).

The CALORY is the unit by which is measured and indicated
the amount of heat and energy that can be derived from any
food. One-fqurth ounce of tissue salt is the average require-
ment per day. One-fourth of this amount should be positive
and detoxicating tissue salt.

The most extreme daily requirements are :

Carbo-hydrates 9 oz.

Proteids 2 oz.

Oil 1.5 oz.

Nutrient salts % oz.

The indicated weight of each of the following foods, as a
single diet, is more than enough of all the required elements
for a day.

MATERIA ALIMENTARIA 171

10 to 15 oz. Cereals

6 to 8 oz Nuts or

40 to 50 oz. Fruits and Vegetables

In the unfired state only two-thirds of the above weights

are required.

Study these tables well and you will have the shortest way

to the fundamental understanding of hygienic and economical

food selection.

RELATIVE RATIO OF NUTRIENTS TO DETOXYL

I would like to impress the reader with the fact that

All proteid food intended to sustain and reestablish health
must, of necessity, be well balanced with the positive, detoxicat-
ing, (acid-binding and eliminating) elements. Why? Be-
cause protein is composed of C, O., H., N., P. and S., which
resolve into five different destructive acids, while carbo-hyd-
rates are composed of Carbon, Oxygen and Hydrogen, which
resolve only into Oine gaseous acid. As long as the carbo-
hydrate group is unfired the system can protect itself; for it
will not digest and absorb more than is needed.

The most important acid-binding elements (Fe., Na., Mg.
and Ca. ) we will consider in a group and call it Detoxyl. All
foods that predominate in acid-forming elements are negative,
and foods that predominte in acid-binding elements are pos-
itive. If the reader will carefully study the following tables
the reason for the above statements will become very clear.
Multiply the percentage under positive salts by four and com-
pare the result with the percentage under mineral matter. This
will reveal to you a significant relation and the operation of the
next following table.

You will now have noticed that the vegetables and fruits
are very rich in organic tissue salts and that their aggregate
percentage of the positive salts runs extremely high. The
cereals have not much to spare. Hence we capnot afford to

172

UNFIRED FOOD

RELATIVE RATIO OF NUTRIENTS TO DETOXYL

The variable ingredient, water, has been deducted in this table to
show the comparative amounts from a common basis.

Water
Detucted

Raised to 100 Parts Without Water

gSi^ti

i^?l .

SSgcngS

_c
'3
g
£

£*

CO LO

Mineral
Matter

Salad Herbs
Salad Roots

89.22

77.14
88.17
80.00
11.88
11.30
4.52
86.35
73.07
71.32
80.80
90.26
95.00
90.02
92.00
94.30

18.74
7.22
12.43
4.75
13.29
27.96
20.16
29.30
53.29
68.79
94.39
27.98
23.43
20.27
7.23
15.79

3.25
1.11
4.31
3.50
3.47
1.85
62.95
28.57
40.96
28.25
1.04
4.40
5.05
3.62
4.82
7.02

62.24
82.67
77.34

88.00
80.27
66.74
14.26
36.63
1.85

15.77

9.00
5.92
3.75
2.97
3.45
2.63
5.50
3.90
2.96
4.42
25.69
17.40
12.23
7.23
8.77

5.67
2.61
1.77
1.09
.56
.59
,76
1.87
1.40
.29
2.47
14.64
5.84
4.65
2.11

Herbal Fruit
Tree Fruit

Cereals

Leo-umes .

Nuts

Milk

Ecrp-s

>no

Flesh

Ox Blood

.15
41.93
54.12
63.88
80.72
68.42

Spinach

Cabbage

\Vater Melon

Tomato .

PROTEID AND DETOXYL COMPARED

Compare the First and Second
Columns with the Third

Mineral
Matter
Multiplied by
Ten

Detoxyl

Multiplied by
Forty

.s *

c o>
'3 £ jj

llg

Ill

•*- i rt
'35 3 t*
o <u w

fSzz

Salad Herbs

J57.7

226.8

18.74

Positive

Salad Roots

90.0

12.1

104.4

to 1.

7.22

Positive

Herbal Fruits

59.2

14.4

70.8

to 1.

12.43

Positive

Tree Fruits

37.5

5.7

43.6

to 1.

4.75

Positive

Cereals .

29.7

9.1

22.4

to 1.

13.29

Positive

Legumes

34.5

1.7

23.6

to 1.

27.96

Neutral

Nuts

26.3

30.4 "

to 1.

20.16

Positive

Milk

55.0

1.5

74.8

to 1.

29.30

Positive

Effffs

39.0

1.6

56.0

to 1.

53.29

Neutral

&& • •
Flesh

29.6

11.6 *

to 1.

68.79

Negative

Ox Blood

44.2

98.8 "

to 1.

94.39

Neutral

to 1.

MATERIA ALIMENT ARIA 173

polish them or discard their brans. The legumes tend to pre-
dominate in negative salts. The nuts predominate in positive
salts. Milk is positive. Eggs and ox blood are about alike.
Flesh food runs remarkably low in tissue salts and is extremely
wanting in positive salts. Healthy blood is slightly alkaline.
That means that the positive elements have neutralized the
acids and have formed urates and alkaloids which are ready
to be eliminated. Hence we take ox-blood as a standard of
neutrality.

THE POTASSIUM AND SODIUM SALTS COMPARED

The organic potassium salt is not ruined very much . by
cooking as it is quite stable. The organic sodium salt, how-
ever, is very frail and it only requires a scalding temperature
to break it up, when it immediately unites with some element
in closer affinity, thus becoming a useless inorganic and stable
salt which is so soluble that it is generally washed away with
the scalding or boiling fluid to be cast away. This act is un-
fortunate for cooked food because potassium is by nature super-
abundant in the foods chosen to be cooked and then cooking
renders them still more unbalanced.

For this reason instinct has revealed the want of organic
sodium and thereby has demanded the substitution of the inor-
ganic sodium-chlorid (table salt) in cooked foods. Chemistry
reveals that potassium may change partners with sodium, but
that would not improve conditions since the resulting salts
would still be inorganic. The author has sought four years
for the redeeming good that the inorganic table salt might work
in the human body, but he has been disappointed in finding that
it can do nothing but injury. The organic sodium salt, on the
other hand, is as useful and necessary in the blood as organic
iron. It is nature's anti-toxine.

Organic sodium in unfired foods has a most favorable con-
stitution in that it is more easily digested and absorbed than
the organic potassium. Thus nature has, fortunately, provided

174

UNFIRED FOOD

a balancing tendency. Organic (uncooked) potassium may,
and does, neutralize waste acids in the absence of sodium but,
it is more useful as a tissue base.

THE PERCENTAGE OF SODIUM AND

COMPARED

POTASSIUM

Sodium

Potassium

Ratio

Salad Herbs

14.36

27.55

1 to 19

Salad Roots

15.33

42.09

1 to 2.7

Herbal Fruits

14.41

35.31

1 to 2.4

Tree Fruits

11.07

46.50

\ to 4.2

Olives

7.53

80.67

1 to 10.7

Cereals . .

2.45

28.40

1 to 11 6

Chestnuts

7.19

57.10

1 to 7.9

5.20

41.67

1 to 8.0

Nuts

4.98

30.99

1 to 6.2

Milk

9.52

23.91

1 to 2.5

Eggs

23.46

16.48

1 to .7

Flesh

4.17

41.02

1 to 9.8

ORGANIC IRON

Iron is the oxydizing agent in the blood. Upon iron de-
pends the distribution of oxygen for combustion and digestion.
It is only available for constructing red blood, when bound in
organic molecules. Cooking frees the iron from the organic
molecule and renders it as useless as iron filings. Organic iron,
when cooked, is in the form of a dilute, tincture of iron (a
dilute poison) which is generally cast away with the boiling
fluid. Never cook foods that are intended for toning the blood.
Organic iron is indicated in anaemia and general debiity. Foods
rich in this element are as important for the maintenance of
health as for regaining health. The following table shows what
foods are richest in organic iron.

MATERIA ALIMENTARIA 175

FOR ORGANIC IRON

The water is not included in these figures.

Per cent,
of Iron.

Lettuce 91

Spinach .86

Strawberries .38

Radishes * 33

Asparagus 32

Cabbage 21

Onions 13

Gooseberries ...... .13

Horse Radish 12

Lentils .07

Barley 05

SODIUM

Organic sodium is the most important of the positive tissue
salts in the blood. Sodium has a strong affinity for waste phos-
phoric acid. It neutralizes this forming sodium-phosphate a
stable molecule which has the capacity to accomodate a com-
panion atom of sodium in loose affinity. In this form this mole-
cule is very useful in the blood. It travels along in the blood
until it meets carbon-dioxide. Mr. loose sodium is resistlessly
attracted to the last and unites with her forming sodium-carbon-
ate. Carbondioxide, however, loves freedom better than Mr.
sodium and on arriving at the lungs she makes her escape. Mr.
sodium now goes back to his brother sodium-phosphate. This
molecule (di-sodium-phosphate) is now ready to repeat the
same trick. Sodium also neutralizes the other waste acids
forming sodium-sulphate, sodium-nitrate and urate of sodium,
in which form they can be eliminated or reutilized.

Without a plenty of sodium in the blood the poisonous waste
acids would accumulate, attack the living cells and render the

176 UNFIRED FOOD

blood viscid, while carbon-dioxide gas would saturate the blood,
turn it blue and then penetrate into the tissue and asphyxiate
the whole metabolic process. Obesity is generally caused by
the customary cooked diet in which organic sodium salt has
been catabolized and rendered unavailable. When the system
gets overstocked with the degenerate cells and waste poisons
obesity finally develops into rheumatism, consumption,
anaemia and other diseases. All such diseases can only be suc-
cessfuly prevented and cured by ajn unfired diet rich in sodium
and other organic positive salts, judiciously administered in
connection with plenty of fresh air, sunshine, water and exer-
cises to assist in distribution.

ORGANIC SODIUM

The water is not included in these figures

Per cent,
of Sodium.

Spinach .8.68

Swiss Chard 6.27

Radishes 2.50

Strawberries . . . 1.85

Leek 175

Pumpkins 1.79

Asparagus 1.61

Carrots . . • • • • • 147

Dandelion 14°

Cabbage i-37

Lettuce 1.31

Rampion 1.13

Cucumbers 1.04

Apples 86

Figs 77

Artichokes 51

Lentils 44

MATERIA ALIMENTARIA 177

MAGNESIUM

Organic magnesium is important in the construction of bone
and cartilage in which it is found in the form of Magnesium
phosphate and other forms. It lends flexibility to the bones and
elasticity to the muscles and other tissue. As a positive element
it is most important in the blood to neutralize waste acids which
would otherwise attack the living tissue. This element like
iron is unorganized by the influence of fire.

ORGANIC MAGNESIUM

The water is not included in these figures.

Per Cent of
Magnesium

Spinach 1.65

Lettuce 1.08

Beechnuts 55

Almonds 48

Cucumbers 43

Barley 39

Corn 29

Walnuts 27

Figs 27

Wheat 26

Rye 24

178 UNFIRED FOOD

CALCIUM

Calcium is the most important constituent of the bony
framework and the teeth. Mothers' teeth often suddenly de-
cay when this element is scantily supplied in her food or when
unorganized by fire. During the age of tooth construction
the food should be rich in organic calcium otherwise the teeth
will decay in later years. If by accident the enamel of any
tooth is injured avoid chewing acid fruit on that side ; keep the
teeth clean; the stomach sweet and eat foods rich in organic
calcium and the injury will heal and often small cavities will
cease to decay. Organic calcium is another positive element
most useful in the blood to neutralize waste acids which are
the cause of all diseases.

ORGANIC CALCIUM

The water is not included in these figures.

Per Cent of
Calcium

Spinach 3.06

Cabbage 2.62

Lettuce 2.56

Radishes 1.65

Onions 1.29

Asparagus i .02

Strawberries 92

Carrots 78

Figs 56

Prunes 43

MATERIA ALIMENTARIA 179

POTASSIUM

Potassium, the fifth of the positive elements, is not so active
in the process of neutralization and elimination but acts as a
solid tissue base. It is to the muscles and the softer tissues
what calcium is to the bones. It is not necessary to select for
potassium as all natural foods contain it in abundance; but in
health or disease, always, select for iron, sodium, magnesium
and calcium. In cases of scurvy and rachitis selection for
potassium is indicated.

ORGANIC POTASSIUM

The water is not included in these figures.

Per Cent of
Potassium

Lettuce 6.54

Cauliflower 5.51

Olives 4.45

Cucumbers 4.28

Spinach 4.26

Radishes 378

Cabbage 3.36

Potatoes 2.75

Horseradish 1.98

Onions 1.91

180 UNFIRED FOOD

PHOSPHORUS

Phosphorus is a negative element and forms a powerful
acid which forms neutral salts in combination with all the
positive elemeints such as ferous-phosphate, sodium-phosphate,
magnesium-phosphate and calcium-phosphate. These salts are
found abundantly in the bones and cartilage and in small quan-
tities in the brain and nerves. The table below shows that an
unfired food diet contains enough phosphorus for all demands.

ORGANIC PHOSPHORUS

The water is not included in these figures.

Per Cent of
Phosphorus

Pumpkins 2.79

Spinach 2.63

Lima Beans 2.10

Cucumbers 2.08

Cabbage 1.80

Lentils 1.20

Almonds 1.19

Barley 1.02

Rye 1.02

Wheat i.oo

Onions 98

Walnuts 89

Potatoes -77

Apples 45

MATERIA ALIMENTARIA 181

SULPHUR

Sulphur like phosphorus belongs to the negative elements
and is well represented in vegetables and fruit. It is used in
the construction of hair, nails, cuticle and proteid matter. It
needs little attention in the health question except to guard
against the accumulation of its destructive waste products.

ORGANIC SULPHUR

The water is not included in these figures.

Per Cent of
Sulphur

Horseradish 1.98

Spinach 1.77

Cauliflower 1.57

Cabbage i.oo

Radishes 76

Asparagus 58

Cucumbers ,55

Onions 32

Potatoes .* . . .29

Figs 19

182 UNFIRED FOOD

SILICON

Traces of silicon are found throughout the whole body. It
is an important constituent in the enamel of the teeth and in
the structure of hair, finger nails and cuticle. It is claimed
to be a component of nerve fibre insulation. Science has not
yet delved into the radiatory functions of the organic elements
composing the animal organism. Organic Silicon is an im-
portant ingredient in the food of the expectant mother to safe-
guard her own teeth and to supply the demand of the unborn
and nursling.

ORGANIC SILICON

The water is not included in these figures.

Per Cent of
Silicon

Lettuce 1.41

Oats 1.31

Spinach 1.16

Asparagus 95

Barley 89

Horseradish 82

Strawberries 78

Cucumbers 61

Onions 47

Cherries 30

MATERIA ALIMENTARIA 183

CHLORINE

Chlorine is a component of hydro-chloric acid which is
secreted as an intestinal antiseptic. It needs no detailed de-
scription as a judicious variety of food supplies it abundantly
for the animal metabolism.

ORGANIC CHLORINE

The water is not included in these figures.

Per Cent of
Chlorine

Spinach 1.62

Lettuce 1.33

Radishes 1.08

Cabbage 97

Asparagus 55

Cucumbers 51

Carrots 31

Cocoanuts 26

Potatoes .16

Lentils 15

NON FERMENTABLE FOODS

The following list of vegetables is arranged in the order
of alkalinity. These roots do not and can not ferment in the
stomach. They counteract existing fermentation, neutralize
the acids, relax the pylorus and leave the stomach sweet. The
pylorus does not and can not relax and pass fermenting foods
and hence such food continues fermenting until it neutralizes
itself by decay. There is a cause for this. The digestive juices
of the stomach are acid and the faithful pylorus is not supposed
to pass the contents until the acids have become neutralized

i&j. UNFIRED FOOD

upon the foods; besides the astringency of the acid produced
by fermentation makes it impossible for the sphincter muscles
to relax.

The intoxicating product of intestinal fermentation retards
and perverts the peristaltic function of the intestines and thus
becomes the cause of constipation. The uncooked vegetable
fibre and cellulose has the mechanical property of stimulating
the peristaltic contractions and relaxations. All cooked foods
are very much inclined to ferment because the applied heat
frees and neutralizes their alkaline atomic ingredients. The
potato, which is the most unfermentable while uncooked, will
readily ferment after it is cooked. All succulent roots and
herbs that are intended to cleanse the system of morbid matter
are intended as laxatives and tonics must never be cooked or
scalded. They may be prepared as directed under Salads but
the most effective and artistic way to serve them as a curative
food is prescribed under Simplicity Salads. Where the
stomach has been abused for a long time with unnatural
foods so that its function is incorrigibly perverted it may
be advisable to avoid all cooked starchy and proteid foods
and sweet fruits until the stomach and intestines have been
sufficiently toned and recuperated to resist ajn accidental
abuse. Cereal foods should not be eaten soaked or moistened
except with saliva which is intended for this purpose. In cor-
recting stomach troubles it is best to start with the potato and
peanuts and chew them together the first day. The next day
take the carrot and pignolias or another nut and so on through
the list allowing yourself more variety of preparation and com-
bination as you go on but on being cured do not slide back to
cooked victuals and !

Some sweet fruits have a tendency to ferment in the
stomach when they are eaten before the stomach is emptied
of the previous meal or when there is no systemic demand for
that "sweet element. When this is noticed take a medium hand-
ful of Pignolias, Peanuts or other nuts and chew them care-
fully. The protein of the nuts will absorb and neutralize the

MATERIA ALIMENTARIA 185

acid produced unless your stomach is full to the neck. If you
have eaten too much it is best to submit to vomiting.

NON FERMENTABLE VEGETABLES

Irish Potato

Carrot

Sweet Potato

Artichoke

Parsnip

Salsify

Turnip

Kohl-rabi

Winter Kale

Cabbage

Dandelion

Sorrel

Cress

Spinach

Eggplant

Radish

Celery

Lettuce

DRY ANALYSIS OF FOOD

The following table is carefully computed from the best
analytical tables; all of which include the pe|r cent of water.
Athough water is a most essential element in food it is so
variable in the various natural foods that it makes it impossible
to comprehend at a glance what their ultimate and comparative
food value could be. All food material in the blood is carried
in 80 per cent of water. Nature has provided the most valu-
able health foods (succulent herbs and fruits) with 75 to 95
per cent of water. All the dryer foods must be well diluted
in the process of digestion before they can be absorbed into
the blood. All foods are finally equally diluted. With these
hints the reader will appreciate why the author has computed
the table; although there is no natural food that does not con-
tain water as an ingredient. From the column under "calories"
it will be observed that all natural foods are practically alike as
to their value for heat and energy when equally diluted with
water. The column under "salts" demonstrates which foods
are richer in "detoxyl" and tonic elements. Finally the table
proves that the more dilute foods are generally richer in the
essential organic salts than the more concentrated food.

1 86

UNFIRED FOOD

DRY ANALYSIS OF FOOD, FOR COMPARING
THEIR VALUE

Protein

Oil

Carbo-
hydrates

Salts

Calories
Per Ounce

Celery

20.4
23.4
20.3
17.6
15.2
15.8
7.3
17.7
22.5
10.1
6.3
5.3
14.5
2.4
22.0
28.1
2.5
14.0

2.3
5.1
3.6
1.5

12.9
7.0
4.8
1.6
2.2
.5
1.6
2.5
7.0
3.1
57.7
42.5
3.3
2.5

59.1
54.1
63.9
69.1
61.5
68.4
80.7
73.8
69.9
84.8
87.9
88.5
75.1
91.2
17.6
27.2
92.1
81.4

18.2
17.4
12.2
11.8
10.4
8.8
7.2
6.9
5.4
4.6
4.2
8.7
3.4
8.3
2.7
2.2
2.1

2.1

96.2
101.0
104.9
102.4
119.8
113.5
112.2
108.1
110.7
109.2
111.2
113.0
119.6
114.3
190.7
170.2
115.9
114.8

Lettuce

Cabbage

Radishes

Cucumbers

Tomatoes

Watermelons

Carrots

Lima Beans ....

Potatoes

Oranges

Bananas

Oats, hulled.

Apples. .

Almonds

Peanuts

Dates

Wheat, whole

=,100

THE SALTS AND PROTEIDS OF NUTS COMPARED

The Percent
of Ash Salts

The Percent
of Protein

Ratio

Fuel Value
Calories per oz.

Cocoanuts

1.7

5.7

1 to 3.3

52.36

Chestnuts

1.8

6.3

Ito 3.5

72.10

3.0

14.6

1 to 4.1

192.47

Brazil Nuts

3.9

17.0

1 to 4.4

195.97

Pecans .

1.9

9.6

Ito 5.0

205.33

Filberts

2.4

15.6

Ito 6.5

197.41

Hickory Nuts

2.1

15.4

Ito 7.3

200.67

Almonda

2.6

21.0

Ito 8.1

181.50

Walnuts

2.0

18.3

Ito 9.0

197.71

2.9

27.9

1 to 9.3

190.15

Peanuts

2.0

25,5

1 to 12. 7

154.56

Ground Nuts

1.8

24.5

1 to 13.6

167.43

MATERIA ALIMENT ARIA

187

COMPOSITION OF CEREALS

la
V

Proteid

Carbohydrates

£f <

g3-!

£.5 S

Starch

Cellu-
lose

Oats, hulled

10.5
10.5
11.3
12.1

13.0
12.4
11.3
9.3

6.3
1.8
3.6
4.4

65.2

69.8
67.3
70.4

2.0
2.7
4.2
1.5

3.0
2.8
2.3
2.2

104.9
98.0
98.5
102.0

Barley, hulless

Millet (Hirse)

Kaffir Corn

Milo-Maize

Jerusalem Corn

Buckwheat, hulled

12.6
11.6
10.4
10.5

10.4
10.6
12.5
11.8

3.0
1.7
2.2
2.1

70.3
72.0
71.2

72.0

1.7

1.7
1.8
1.8

2.0

1.9
1.9
1.8

99.4

98.2
98.1

Rye.

Wheat, spring unpeeled

Wheat, winter

^r\alf /Eramer Wheat \

Corn

9.5

9.9

3.8

73.7

1.4

1.7

104.7

Sweet Corn

Rice Corn

Flour

Brazilian Flour Corn

Rice unpolished

12.4

7.6

67.4

1.5

1.2
4

98.1

Rice, polished

White Bread

33.4
12.0

8.6

4.7

.9
2.2

56.6
77.9

.5
3.2

76.4
99.6

Banana Meal

COMPOSITION OF NUTS

Water

Protein

Oil

Carbo-
hydrates

Ash or

Salts

Cocoanuts

15 0

5.7

50.6

27.9

. 1.7

Cocoanut-Milk

91 5

7.2

1.2

Chestnuts

40.3

6.3

4.5

47. i

1.8

Pignolias

3.3

14.6

61.9

17.2

3.0

Brazil Nuts

5 3

17.0

66.8

7.0

3.9

Pecans ,

2.7

9.6

70.5

15.3

1.9

Filberts

3.7

15.6

65.3

13.0

2.4

Pistachios

4.2

22.3

54.0

16.3

3.2

Hickory Nuts

3 7

15.4

67.4

11.4

2.1

Almonds

4 8

21.0

54.9

16.7

2.6

Walnuts

2.5

18.3

64.2

13.0

2.0

Butternuts

4.4

27.9

61.2

8.5

2.9

Peanuts

9 2

25.5

38.6

24.7

2.0

Ground Nuts

7.5

24.5

50.0

11.7

1.8

188

UNFIRED FOOD

COMPOSITION OF LEGUMES

"rt
£

Protein

Carbo-
hydrates

<J5

Si-
lls

fc u a

Lima Beans

10 0

20.3

2.0

62.8

4 9

99 57

Water Deducted

Navy Beans

12.6

22.5

1.8

59.6

5.4
3 5

97 93

Water Deducted

Lentils

12.0

25.0

1.9

58.3

4.0

2.8

99 55

Water Deducted
Peas

9 5

24 6

1 0

62 0

3.3
2 9

101 03

Water Deducted

8.2

FOOD VALUE OF SALAD HERBS, ROOTS AND SEEDS

Calories
per
Ounce

Spinach

7 8

Radishes

8 0

Celery .

5.3

Beets

13 1

Lettuce

5.0

Parsnips . .

17 0

Endive

5 9

Turnips

11 1

Dandelion

15.2

Sweet Potatoes

34 5

Cabbage

10.5

Carrots

14 0

Plantain

9.7

Artichokes

22.4

Parsley

16.1

Potatoes

24 0

Sorrel

16.5

Spring- Beans .

11.8

Asparagus . . ...

8.6

Sugar Peas

9 8

Pimpinella ....

27.8

Lima Beans

34 9

Onions , t

11,7

Green Corn

28.7

MATERIA ALIMENT ARIA

189

FRUITS

Water

Protein

Oil and
Acid

Sugar and
Starch

Ash or
Saline
Matter

Fuel
Value or
Calories
per ounce

Cucumbers

95.20

.73

.62

2.95

.50

5.75

Water Deducted

15.21

12.93

61.46

1040

Tomatoes

04.30

.90

.40

3.90

.50

6.47

Water Deducted

15.79

7 02

68.42

8 77

Pumpkins .

88.00

1.55

.28

9.18

Water Deducted

8.24

Watermelons ...

92.00

.60

.40

6.70

.60

9,31

Water Deducted

7.23

4.82

80.72

7.23

Strawberries

90.77

1.03

.60

7.00

.60

11.23

Water Deducted

11.15

6.51

75.84

6.50

Muskmelons

89.50

.60

.05

9.25

.60

11.33

Water Deducted

5.71

Currants

85.00

1.50

.20

12.60

.70

16.54

Water Deducted . .

4.66

Oranges

87.00

.82

.20

11.43

.55

11.57

Water Deducted

6.31

1.54

87.92

4,23

Raisins, Dried

14.60

2.60

3.30

76.10

3.40

97.85

Water Deducted

3.05

3.86

89.11

3.95

Prunes

84.10

.70

.10

14.50

.60

17.54

Dried

22.00

3.43

.49

71.14

2.94

86.06

Water Deducted

4.40

.63

91.20

3.77

Bananas

75.10

1.33

.62

22.03

.92

28.14

Water Deducted

6.34

2.49

88.47

3.70

Cherries

82.40

1.00

.80

15.20

.60

20.45

Water Deducted

3.40

Apricots

85.00

1.05

.21

13.23

.51

16.77

Dried

29.40

4.94

1.00

62.28

2.38

78.99

Water Deducted

7.00

1.42

88.22

3.36

Apples

84.60

.38

.48

14.04

.50

17.61

Dried

28.00

1.77

2.23

65.66

2.34

82.33

Water Deducted

2.45

3.10

91.20

3.25

Figs

79.67

1.50

.30

17.93

.60

21.86

Dried

18.50

6.10

1.21

71.87

2.41

90.53

Water Deducted

7.38

1.48

88.19

2.95

Gooseberries

85.00

.56

1.42

12.60

.42

18.55

Water Deducted

2.80

Pineapples

89.30

.40

.30

9.70

.30

12.24

Water Deducted

3.74

2.80

90.66

2.80

Persimmons

66.10

.80

.70

31.50

.90

38.51

Water Deducted

2.65

Pears

84.40

.60

.50

14.10

.40

17.98

Water Deducted

2.56

Grapes . .

78.30

1.30

1.60

18.30

.50

26.32

Water Deducted

2.30

Dates

55.01

1.12

1.47

41.46

.94

As Bought

15.35

2.11

2.77

78.00

1.77

88.12

Water Deducted

2.49

3.27

92.15

2.09

Mulberries

84.71

.36

1.86

12.41

.66

19.49

Raspberries

84.10

1.70

1.00

12.60

.60

18.79

Peaches

84.30

.50

.10

14.80

.30

17.65

Water Deducted

1.91

81.90

.60

16.60

.30

21.08

Nectarines

82.90

.60

15.90

.60

18.76

Lemons

89.30

.95

.70

9.00

.50

24.46

190

UNFIRED FOOD

SALAD HERBS

Water is
Deducted

Protein

Oil

Sugar
Starch

Ash

Spinach . ,

90.26

27 98

4 40

41 93

25 fiQ

Portulaca Oleracea. ...

92.61

30 31

5 41

43 17

21 11

Celery

94.50

20 46

2 27

59 09

18 18

92.50

20 47

5 87

55 90

17 76

Lettuce

95 00

23 43

5 05

54 12

17 40

Dill

83.84

21 53

5 44

58 05

14 98

Goosef oot, White

79.53

19 25

3 71

62 29

14. 75

Endive ...

94 13

29 50

2 22

54 31

IQ 07

Dandelion

85.63

19.56

4 80

62 42

13 22

Rhubarb Stalks

94.80

10 59

5 00

71 86

12 55

Cauliflower

90.90

24 51

4 18

58*90

12 41

Leek

87.62

96 09

5 57

55 98

12 36

90.02

20 27

3 62

63*88

12 23

Mugwort

79.01

26.49

5.53

55.83

12.15

93.40

40 90

6 10

40 90

12 10

Plantain

81.50

14 32

2 22

71 78

11 68

Parsley

85.05

24.48

4 81

59 47

11 24

Sorrel

92.19

30 98

6 14

52 38

10 50

Summer Savory

77.88

19 76

6 46

64 24

9 54

92.00

27.15

3 46

59 95

9 44

75.35

22 92

4 99

65 11

6 98

Onion . .

89.60

13.03

3.42

77.91

5.64

(Cellulose, which is so useful in stimulating: intestinal peristalsis, constitutes from 1 to 6 per cent
of herbs. It is included in the carbohydrates.)

SALAD ROOTS

Water is
Deducted

Protein

Oil

Sugar
Starch

Ash

92.17

17.54

.50

69 12

11 84

Beets

87 50

13.00

.00

77 00

9 00

84.25

10 32

.17

77.78

8 73

83.70

21.08

.00

69 57

8 35

89.57

12.32

.37

78.09

8 22

Kohlrabi

85.57

33.75

.45

56 69

8 11

Sweet Potatoes

67.80

6.22

.86

83 85

8 07

84.10

9.91

2 85

80.24

7.00

87.05

17.72

1.54

73.79

9.95

76.70

11.58

.35

80.47

6.44

79.50

12.64

.98

81.36

5.02

Potatoes..

78.00

10.14

.46

83.81

4.59

SALAD SEEDS

Water is
Deducted

Protein

Oil

Sugar
Starch

Ash

String Beans . ....

89.25

21.00

3.00

69.00

7.00

Sugar Peas

91 00

22.31

1.58

69.21

5.90

Young Green Peas

74.60

27.56

1.97

66.53

3.94

Lima Beans

68.50

22.54

2.22

69.84

5.40

Green Corn

75.40

12.60

4.47

80.08

2.85

MATERIA ALIMENTARIA

191

CEREALS

THE COMPOSITION OF THE ASH IN FRACTIONS

OF 100 PARTS

The Water is Deducted
in These Figures

Percent of
Total Salts

Sodium

Magnesium 1

Calcium

Potassium

Phosphorus

Chlorine

Oats

3.35

,04

.06

.25

.12

.61

.87

.06

1.31

Barley . . .

3 10

1 09

Buckwheat

2 29

,04

.14

.28

,10

1 .11

005

Rye

2.15

.03

.02

.24

.06

.68

1.02

.06

.03

.01

Wheat

2.12

.03

.05

.26

.07

.65

1.00

,01

007

Corn

1 90

.29

,04

,57

,86

Rico

1.37

.02

.06

,15

.05

.33

.71

,007

.04

.001

NUTS

THE COMPOSITION OF THE ASH IN FRACTIONS

OF 100 PARTS

The Water is Deducted
in These Figures

Percent of
Total Salts

&
I

Magnesium

Calcium

Potassium

Phosphorus

a
1

c7)

Chlorine

Cocoanuts

2 00

Almonds

9, 73

1 19

008

006

Walnuts

9 05

001

Chestnuts

3 01

005

1 72

,05

' 09

LEGUMES

THE COMPOSITION OF THE ASH IN FRACTIONS

OF 100 PARTS

0 «£

II*

a
o

Lima Beans

5 4

,38

,27

2 25

2 10

Lentils

3 3

1 15

1 90

Peas

3 9

1 38

1 15

192

UNFIRED FOOD

FRUITS

THE COMPOSITION OF THE ASH IN FRACTIONS
OF 100 PARTS

The Water is Deducted
in These Figures

V*. M

££

Sodium

Magnesium

Calcium

Potassium

Phosphorus

Sulphur

Silicon

Chlorine

Strawberries

6 50

1 85

1 37

Gooseberries

2 80

1 08

Cucumbers. .

10 40

1 04

4 28

2 08

Pumpkins

8 24

1 79

,29

. w

1 65

2 79

Apples . .

3 30

1 18

T^'

Figs ....

2.9"

,84

Prunes

3.77

1 83

Olives

5.51

4 45

Cherries
Watermelons . . .

3.40
7.23

.07
3?

.08
68

.19
39

.25
7?

1.76
3 24

.54
1 01

.17

.30

.04
21

Pears. . .

2.56

1 40

Grapes

2 30

1 29

Peaches

1.90

1 04

Blueberries. .

1 65

,08

VEGETABLES

Percent of Salts
After Water
is Deducted

c
o

MaRnesium

Calcium

£
1

cs
I

Phosphorus

.c
5
"3

C/3

173

Chlorine

Spinach

25 69

8 68

1 65

3 06

4 26

2 63

1 77

1 16

1 62

Swiss Chard

17 76

6 27

2 11

4 49

1 94

17.40

1 31

1 08

2 56

6 54

1 60

1 ,41

1 33

Dandelion

13.22

1.40

1 13

2,70

5,24

1.05

,29

.94

,35

Cauliflower

12 41

,46

5 51

2 45

1 57

Leek

12.36

1 75

1 28

3 79

2 04

Cabbage . .

12.23

1 37

2 62

3 36

1 80

1 00

.46

.97

Rampion

12.10

1 13

5 50

1 02

2 42

Radishes

11.84

9, 50

1 65

3 78

1 28

1 08

Asparagus

9.44

1 61

1 02

2 26

1 75

.95

, 55

Rutabagas

8.35

3 92

1 21

Kohlrabi

8.11

2 84

1 76

,71

.20

.40

Celeriac

7.00

2 96

,27

1 08

Carrots

6 95

1 47

2 55

Horseradish

6 44

1 94

1 98

Onions

5.64

1 29

1 91

Artichokes

5.02

2 37

.50

Potatoes

4.59

2 75

.16

MATERTA ALIMENTARTA

193

VEGETABLES

THE COMPOSITION OF THE ASH IN FRACTIONS OF IOO PARTS

cent of Salts
fter Water
Deducted

inesium

assium

<f>

&
OH

"3
c/)

c/5

3
o

Spinach.

25.69

8 68

\ 65

3 06

4 '^6

2 63

1 77

1 16

1 62

17 76

•
&)

6 27

2 11

4 49

1 94

17 40

1 31

1 08

2 56

6 54

1 60

1 41

1 33

Dandelion. ....

13.22

1 40

1 13

2,70

5 24

1 05

Cauliflower .

12 41

5 51

2 45

1 57

Leek

12.36

1 75

1 28

3 79

2 04

Cabbage .

12.23

1 37

,44

2 62

3 36

1 80

1 00

Rampion
Radishes

12.10
11.84

.02
33

1.13

•? 50

.26

.72
1 65

5.50
3 78

1.02
1 28

.47
76

2.42
10

.56

1 08

Asparagus

9.44

1 61

1 02

2 26

1 75

,58

Rutabagas . ,

8.35

.47

3 92

1 21

Kohlrabi
Celeriac

8.11
7.00

.24
10

.53
02

.55
40

.88
90

2.84
2 96

1.76

.71

.20
27

.40

1 08

Carrots

6.95

1 47

2 55

Horseradish

6 44

1 94

1 98

Onions

5.64

1 29

1 91

Artichokes . . ,

5.02

2 37

Potatoes

4.59

2 75

FOOD VALUE OF SALAD HERBS, ROOTS AND SEEDS

Calories
per
Ounce

Spinach

7 8

Radishes

8 0

Celery

5 3

Beets

13 1

Lettuce

5 0

Parsnips .

17 0

Endive

5.9

Turnips

11.1

Dandelion

15 2

Sweet Potatoes

34 5

Cabbage

10 5

Carrots

14 0

Plantain

9.7

Artichokes

22.4

Parsley .

16.1

Potatoes

24 0

Sorrel

16.5

Spring Beans

11 8

Asparagus

8.6

Sugar Peas

9 8

Pimpinella ....

27.8

Lima Beans

34 9

Onions

11 7

Green Corn

28.7

Is that part of the healing art which treats on natural
food to be administered as a remedy for disease.

This is the first time " Tropho - Therapy " appears in print.

FOOD THERAPEUTICS 197

FOOD THERAPEUTICS AND FOOD
PROPHYLACTICS

The prime cause of the common diseases is unnatural food
and to this is added airproof and sunproof clothing and un-
hygienic housing. The artificial life of the civilized world is
the general cause of all misery. True health of body and mind
can be only realized when every vital organ functionates nor-
mally and in harmony with every other organ. Happy only is
he who lives in harmony with Nature's plan. The true art of
healing is employed in that system of cure which removes the
cause of the disease and assists vitality to correct the injury
and restore normality of function. There is a principle in
Nature which forces health to assert itself but the process is
painful and therefore it is so diligently suppressed by the doc-
tors ignorant of these facts. Where a perfectly natural life
is pursued health will assert itself without any attention of
the patient or the doctor. The natural diet prescribed in the
above pages is the first essential in the restoration of health as
well as for its maintenance. The most common diseases are
treated separately in the following pages. The possible causes
of those diseases are there explained a^nd followed with instruc-
tions how to remove the causes and how to assist Nature in
the restoration.

THE LAW OF HEALING AND CRISES
Cause of Diseases

The primary causes of nearly all diseases are lowered
vitality and accumulation of waste. In the hurry scurry life
of today these causes often go on for years without coming
to light or being recognized until the system is wholly saturated
with the waste poison and vitality is so low that resistance is
out of the question.

198 UNFIRED FOOD

Source of Waste Poisons

1. The natural oxydation (combustion) of food for heat
and energy.

2. The natural wear on muscles and nerves.

3. The natural destruction of old tissue to make room for
reconstruction and growth. These are the three natural
sources of waste material which need never cause disease as
long as there is a proper provision of natural food, pure
water, fresh air and sunshine. The organs of elimination will
do the rest. Unnatural (cooked) food and flesh are the dan-
gerous sources of waste poisons. Natural (unfired) food is
anabolic and the portion absorbed into the circulation con-
tinues to be anabolic (constructive) until it has served its pur-
pose when it naturally becomes catabolic (destructive). The
anabolic tendency of food is destroyed by cooking and flesh
is already in the process of catabolism.

There is a tendency to over-injest on cooked food because
the organic salts are freed and have lost their savor and cooked
proteids and starches do not act properly on the taste buds be-
sides they can be gulped uninsalivated and untasted.

Every particle of cooked proteid food, absorbed into the
circulation, that is not used in the process of metabolism (con-
structive exchange) catabolizes (breaks down) into five de-
structive waste acids and since the positive organic salts, in
cooked food, are already neutral they can not neutralize nor
eliminate these waste acids. Cooked starch which is, digested
and, not used for heat or energy is stored in the form of adipose
tissue (the cause of fatty degeneration). But more than this;
cooked starch, like glucose, becomes so soluble that it can be
absorbed into the circulation undigested. This foreign sub-
stance causes untold trouble and confusion in the circulation
of blood and finally becomes a burden to the overworked liver
which must transform it into glycogen (a form of sugar).
Unfired starch never causes any trouble because the saliva de-
termines the quantity to be digested.

FOOD THERAPEUTICS 199

Flesh in addition to what was said before is saturated with
the poisons of emotion, uric and other acids and alkaloids,
which were not eliminated, and ptomaines (the product of

decomposition). Beef extract is concentrated. All

cooked foods have a predisposition to ferment in the stomach
and to decay in the intestines and the gases formed penetrate
the alimentary walls and saturate the whole system. All
these poisons circulating in the system irritate the nerves and
brain and thus cause emotional disturbances which result in
the production of emotional poisons.

The Apparent or Secondary Causes of Disease

These are not causes at all. They are the means which the
organism adopts to eliminate some of the poisons. A dose of
cold air, a good dose of fresh air, a dose of hot air, a dose of
sunshine, a dose of hard work, a dose of exercise, a dose of
excitement, a bruise, a boil, a dose of cold, hot, sour or sweet
food or a dose of microbes (germs, bacteria, scavengers) may
be the means of starting an elimination in acute forms of
disease.

The normal blood can circulate through contracted cap-
illaries unhindered. It is only the blood which is saturated with
waste and filth that clogs the capillaries and causes painful con-
gestions. Pure blood can not be infected with microbes. There
is nothing for them to live on. Microbes are scavengers. They
can only live and thrive in blood and tissues saturated with
waste and filth. Evqn intestinal germs and worms object to
feed on unfired fruit and vegetable juices. They prefer the
filthy juice and decaying remnants of cooked flesh and other
cooked food which will decay in the intestines. When the
germs infest any part of the body the blood carries to them
all the waste and filth until it is exhausted. Then the germ
dies of starvation in the abundance of its own waste which is
a subtile irritant causing inflammation and high fevers. This
marks the crisis of any disease. If from this time on the patient
subsists on rational unfired food he is forever cured. If at any

200 UNFIRED FOOD

time before the crisis the blood is saturated with a poison
(medicine) more powerful than the subtile waste of the germ
the disease is not cured but becomes chronic and slumbers until
that poison is worn out, when it will surely reappear in the
same or another form. Chronic diseases are acute diseases
subdued and slumbering, and can only be truly cured by awak-
ening their acute form — to be helped to a crisis. The medical
poisons which interfere with the development of the crisis are
often so persistent that the patient, temporarily relieved, finally
succumbs to their influence in a sad and lingering death.

Mercury, as an example, invariably produces paralysis,
insanity or other destructive diseases after a period of a few
years. The crisis of the worst bacterial disease under proper
Naturopathic care never turns out fatally but leaves the patient
to become healthier than before. The bacterial waste product
must be eliminated from the patient to keep the fever from ris-
ing too high. This is best and most effectually accomplished
by means of the wet pack. By means of the reaction of this
cold wet application the circulation of the blood is stimulated
which is the means of nursing the bacteria to death. Here
I must fortify those who have inherited chronic tendencies
and those who have, by ignorance or imprudence allowed some
acute disease to be suppressed by the use of those deceitful
drug's.

It often happens, when patients have lived a strict unfired
food diet, from five to eight weeks, that the poison suppressing
an acute disease is first eliminated and then the suppressed
disease reappears in the same or another form. But some-
times the system eliminates the most dangerous drug poisons
by reacting on them, causing non-bacterial healing crises.
These then must be assisted by all the natural means of
elimination; such as, water, air, sunshine and food. Under
the above circumstances the uninformed patient might
become discouraged in persisting with the diet. This
would be like dropping a good thing near the point of
success. This law of Healing Crises was taught by

FOOD THERAPEUTICS 201

Hipocrates, the father of medicine, about 400 B. C. Prisnits
in Germany rediscovered this law and the nature-cure system
and became a world-famous healer. By means of a strict
nature cure life, as prescribed in this book, any one can quickly
and completely neutralize, eradicate and eliminate waste poisons
and even drug poisons from the system and so increase the
power of resistance that the common miasmic and other diseases
with their crises stand no show at all. When the prime cause
of disease is eliminated there is no secondary cause nor crisis.

OBESITY

Disorderly proliferation is a degenerate condition of the
body in general, due to saline starvation and is the outcome
of consenting to the temptations of the baneful "Culinary
Artifice."

The organic salts of Sodium, Calcium, Iron, Silicon, Mag-
nesium, Manganese, Potassium, Chlorine and Fluorine are the
cement and mortar in the construction and repair of the Human
Temple. These organic salts are only available in unfired veg-
etables, fruits, grains and nuts. Cooking reduces them to min-
eral salts in which form they are poisons like medicines which
cannot be used in the metabolism of the system and must be
eliminated and excreted sooner or later like common table salt.

The adispose tissue in obesity is carbohydrate material
stored for want of the binding salts. The carbohydrate and
nitrogenous substances are a superabundantly available food-
stuff in a cooked regime.

By way of an occasional uncooked relish a scanty quantity
of organic salt finds its way into the circulation and this is im-
mediately utilized to neutralize nitrogenous waste products and
what is left unites with other waste products to render them
soluble for elimination and even then some of the waste must
be stored with the adipose tissue. Loose adipose tissue is
wholly impossible with uncooked foods and what reserve tissue
the system produces by their use is healthy, well distributed,

202 UNFIRED FOOD

firmly bound and never inconvenient. Any person subsisting on
the proper unfired foods may become trimly sleek, but never
unshapely fat.

The only natural curative elements for obesity are the un-
fired organic salts which are so profusely abundant in a tireless
variety of succulent herbs and roots. The acid element of fruits
is not to be overlooked as it helps to oxidize and thus eliminate
the unnatural adipose store to make room for healthy tissue. To
get the best results, the fruits and vegetables must not be mixed
at the same meal. Fatty degeneration of any vital organ is a
localized obesity and must be dieted as such.

The curative diet in this case should consist of plain fruits
for breakfast and lunch and plain green vegetable salads dressed
with, the least possible quantity of nuts, simply to render them
palatable. This diet is also advisable in several cases of bilious-
ness and indigestion. If continued uninterruptedly for several
days or a week the system will be relieved and toned in a sur-
prising degree. In addition to this diet the patient must take
all the fresh air exercise he can get in rain or shine, and in an
extreme case he must not forget to. take nude sunbaths.

MORNING SYMPTOMS AND CONSTIPATION

If you have a bad taste in the mouth, a coated tongue, a
headache or that tired feeling and allied symptoms in the morn-
ing, let that remind you that you have taken too much of a din-
ner, perhaps too much variety, too much soluble starch (cooked
starch) or too much commercial sugar, which has burdened the
liver by direct absorbtion or by fermentation. Decaying meat
in the intestines produces -the same symptoms. The gases of
fermenting foods produce auto-intoxication and this is the
cause of constipation. The system must be well filled with
stench if it comes to the mouth. Unfired potato and root salads
cannot ferment. They will leave the stomach sweet, start the
peristalsis of the intestines and will carry off intestinal poisons.
They cure constipation and restore the alkalinity of the blood.

FOOD THERAPEUTICS 203

Eat vegetable salads only, for a day or so and the above symp-
toms will abate.

When constipated eat plenty of salads, especially the green
salads to tone the intestinal tract. The fibrin of vegetables, the
cellulose of rye and the numerous seeds of figs promote intes-
tinal peristalsis. Let "laxative brawn food" be the last course
of fruit menus.

ANAEMIA

The first cause of anaemia is the perversion of instinctive
functions and the suppression of instinctive knowledge by
ignorance of Nature's laws. This then leads to the use of un-
natural foods which induce diseases and thus create a demand
for, medicines with their string of baneful and chronic after
effects. The vital organs are generally overtaxed in rotation
by abuse or want of natural tonic food elements, until the spleen
is involved, which is a storage battery and factory of vital fluid.
Return to Nature. Replenish the blood with the wanting or-
ganic iron and sodium by an unrestricted diet of green veg^
etable salads or alternate with berry salads in their season. Re-
member— Dock, dandelion, asparagus, spinach, the cresses, let-
tuce and radishes and of the fruits, strawberries and goose-
berries. The brawn food should contain fresh homeground
wheat, barley, rye or unsteamed oatmeal with grated cocoanut
or flaked pignolias. By all means provide for plenty of fresh
air, outdoor exercise and sunbaths. Nature will do the rest.
In cases of nervous diseases plenty of sleep and rest must be
prescribed in addition to fruits and vegetables, since they are
generally caused by vigorous drains on the general vitality.

INEBRIETY AND GLUTTONY

After expounding the general value of unfired foods in
health and disease, someone asked. "What will you do with
those who are addicted to the use of chocolate, tea, coffee, wine,
beer, alcohol and effervescent drinks, smoking, and chewing
tobacco and drugs?" And another added, "Overeating on

204 UNFIRED FOOD

cooked food ?" Answer — Nothing more than command an ab-
solute abstinence from salt and irritating condiments and ad-
vise an unrestricted use of lucious fruits, when thirst demands,
and such unfired foods that contain all the necessary elements of
nutrition. The starved, irritated and crippled cells of the body,
in general, cause an irresistible craving for elements that are
not found in the foods ingested and then "civilized ignorance"
misinterprets this natural craving.

The craving for strong drinks and intoxicants is a perverted
state of the sense of bibativeness which misinterprets the or-
ganic craving for purgative liquids (water and fruit juice)
and neutralizing salts. Ninety-five per cent of drunkenness
starts in the kitchen. Flesh food and beer or wine is one set and
fermentable (cooked) starch combinations and brandy is an
other set. The irritant waste products in flesh food and the salt
and "redhots" which must cover the flavor of the corpse stimu-
late a craving for an internal bath to wash out the irritants.
Cooked foods produce a tendency to overeating, because its
satiating elements are destroyed. Habitual overeating distends
the stomach.

A distended stomach cannot entirely empty its contents.
The revolting mixtures of such a stomach always ferment, espe-
cially when the leaven of the last meal infects the next. Habit-
ual fermentation in the stomach inflames its walls, which
creates a perpetual hunger and thirst. Water does not quench
this thirst, but rather aggravates the condition by aiding the
process of fermentation. Now the troubled brain goes in search
for a temporary relief which is found in brandy or diluted
alcohol which kills the germs of fermentation; as it were, by
their own waste and paralyzes the nerves which communicate
the pain of the inflamation and the person seems relieved.

But — ? — ! Take away the cause for inebriety and the cure
will surely follow. Substitute the flesh by nuts, since the latter
are richer in proteid and non-fermentable. Cut out table salt,
peppers and all "red hots." Avoid all fermentable (cooked)
foods. Eat nothing that stimulates an abnormal appetite or

FOOD THERAPEUTICS 205

thirst. Eat sparingly to aid digestion. Natural (unfired)
foods tend to create an aversion for all intoxicants. The very
odor of intoxicants becomes repulsive when the taste buds and
olfactory nerves have become normal. The following receipe
is prescribed by many good doctors. "Spend the money, which
buys your liquors, for luscious fruits, such as oranges or other
juicy fruits, and eat the fruit whenever you crave for liquor."
Unfired fruits, vegetables, nuts and grains supply these
craved elements with unerring certainty. Unfired foods will
correct the perverted bibativeness and alimentiveness. They
will give natural exercise to the whole octave of the senses of
taste and smell and bring about their (normal functioning.
When these senses are normal there will be an aversion for un-
natural flavors and odor in the same way as one dislikes in-
harmonious sounds and colors. Wholesome unfired food is the
natural material out of which can be constructed a healthy body
with normal functions and unperverted senses.

A CURE FOR ALCOHOLISM.

Editor Chicago American:

Some time ago one of your readers sought
a way to aid her husband fight the drink
habit— "he willing." So far I have failed to
see any suggestions, so will give you a posi-
tive cure for alcoholism.

In the morning, before breakfast, an orange
should be eaten, one about 9 o'clock, one be-
fore dinner, one before supper and one before
retiring, making five for the day and costing,
as a rule, less than two drinks of so called
whisky.

The second week four oranges per day will
be found sufficient, the third week three and
the fourth week the tippler won't be able to
bear the smell of alcohol. If the oranges make
too great a demand on the pocketbook substi-
tute apples which will be almost, but not so
effective.

J. M. SMITH.

3400 Sixtieth St.

DYSPEPSIA AND INDIGESTION

This trouble is primarily due to the ingestion of foods pre-
diposed to fermentation. Cooked foods cause 90 per cent of
this trouble. The mischief is not done by the want of digestion,
but by the fermentation of the food which produces an as-
tringent acid which contracts the pylorus and thus keeps the

UNFIRED FOOD

fermenting food in the stomach until it decays. The function
of the pylorus is not to relax until the acid fluids of the stomach
are neutralized by the alkaline element of the food. Cooked
foods which are robbed of their alkaline ingredients cannot
neutralize the acid of fermentation nor the acids of the stomach
and so — . Some sweet fruits which are poor in alkaline salts,
such as blackberries, often ferment in the stomach, especially
when the previous meal has been fermenting. This is easily
cured with a handful of peanuts well masticated, provided there
is no cooked food in the stomach and provided your stomach
is not full up to the neck. When such fermentation of the
stomach is allowed to become habitual it will pervert every
function of the stomach by auto-intoxication which will spread
to the whole alimentary canal. Enlargement of the stomach
is due to overingestion of cooked food which subsequently fer-
ments. As to the cure; study the list of "nonfermentable
foods/' Avoid all cooked starches and sweets. Green herbs
will tone the stomach. Do not fill the stomach to the full ex-
tent of its capacity. Do not eat food when you are excited or
very tired.

The stomach often becomes so inflamed from constant fer-
mentation that the pain involved produces an artificial craving
and hunger that cannot be quenched. Many a heartfailure has
been the result of eating to satisfy this false hunger.

HEART TROUBLES

There are various forms of heart troubles, with only two
causes, exhaustion of vitality and unnatural or ignorant feed-
ing. The heart, the spleen, the liver and stomach are sym-
pathetically connected. There is the "tobacco heart" the
"coffee heart," the "whiskey heart/" the "fatty heart" (see
Obesity), the "rheumatic heart" (see Rheumatism) and "pa-
ralysis of the heart" due to narcotic and toxic elements which
cripple the nerves that control the heart. The gases of ferment-
ing foods come under this head. The remedy and prevention
lies in unfired food rich in the organic salts which tone the

FOOD THERAPEUTICS 207

blood, the nerves and the muscles and which eliminate the waste
poisons. Fresh air, sunshine and exercise must not be for-
gotten.

LIVER DISEASES

The liver must endure untold abuses from the use of cooked
and predigested foods. Nature never trained the liver or any
part of the alimentary tract for the use of cooked foods. In
other words; man was not evoluted by the side of a cooking
stove or caldron. All the unjnatural foods ingested and absorbed
must be corrected by the liver. This is an unexpected outrage ;
for it has enough to do without correcting dietetic mistakes.
The liver is -the laboratory of the body. It neutralizes waste
poisons and filters effete matter from the blood and transforms
it into bile which emulsifies oil for assimilation and stimulates
the peristaltic movement of the intestines. It converts starch
and sugar into glycogen (a muscle lubricant) and stores organic
iron for the building of new blood corpuscles. In order to do
all this work and several other chores right, the liver must be
furnished plenty of organic iron, sodium, clorine and other ele-
ments which can only be extracted in available form from un-
fired green salads, root salads and fruit salads. Tomatoes,
sweet salad peppers and eggplants are the best liver tonics.
Cooked or baked starches, dairy products and meat must be
religiously avoided.

DIABETES, BRIGHT'S DISEASE AND CALCULUS

All these diseases originate from saturating the blood with
soluble starches and cooked proteids. These elements over-
work the liver until it can no longer produce the proper di-
gestive fluids. When the liver is unable to correct the half
digested foods absorbed, the kidneys must take up the burden
and thereby become ruined. Remove the cause, i. e. cooked
food, and eat plenty of green herbs and uncooked roots for their
tonic elements and pignolias for organic protein. The unfired
starches can do the patient no harm, for they cannot be ab-

208 UNFIRED FOOD

sorbed unless they are properly digested. When the urine con-
tains brickdust sediment flaxseed water is a good drink.

COLDS AND GRIPPE

These and similar diseases are due to the clogging of the
waste and filth saturated blood in the contracted capilaries of
the skin and thus obstructing elimination through the pores
of the skin. This waste poison then is- forced through the
mucous membranes and you call it a catarrh of some kind. If
the mucous surface cannot eliminate it, then the grippe bac-
teria come in and feast until you cease to produce the poison, or
until normal skin action is reestablished. It is very persistent
and generally runs its course when once started. The best way
to curtail it is to help it along all you can until all the waste is
cleaned up in your system. Avoid milk, eggs, cooked food and
bottled air. Let salads be your important dish. Reestablish
normal skin action by cold sponge baths followed by brisk rubs,
cold air baths and sun baths. Do not bundle yourself in a
dozen garments. Let the air get at the skin through porous
garments. Make friends with Mr. Cold. Try to catch him
when you have time to fool with him and he will never annoy
you when you are busy.

RHEUMATISM

In a normally healthy human being subsisting on natural
foods the blood is alkaline because it is rich in positive tonic,
eliminating and acid binding elements, which are sodium, cal-
cium, magnesium and iron. The blood of those who suffer
from rheumatism is sluggish and viscid, being overloaded with
acids and negative elements. Such sufferers are generally will-
ingly and stubbornly addicted to the use of meats, cooked leg-
umes, cooked or baked cereals and fruits, preserves, commercial
sugar and salt and invariably coffee, tobacco and alcoholic
liquors. What little of positive elements the legumes and cer-
eals contain have been changed to inert or irritating inorganic

FOOD THERAPEUTICS 209

(mineral) salts by the process of cooking which has rendered
them unavailable to the normal metabolism of the system.

Such a patient can be cured, either by giving him anaestetic
poisons until he goes to sleep forever or by feeding him natural
foods which are rich in positive organic salts. The most im-
portant foods for overcoming rheumatism are lettuce, spinach,
cresses, radishes, cabbage, dock, dandelion, asparagus, sweet
potatoes and carrots, and of the fruits cucumbers, tomatoes,
strawberries and apples. The starches of unfired cereals and
the protein of nuts and uncooked legumes can do no harm as
long as the patient eats enough of uncooked herbs, roots and
fruits. It is best, however, not to eat more than three ounces
of nuts per day. Let the patient improve his skin elimination by
daily sunbaths and cold sponge baths. Water saturated with
alkaline mineral elements or other inorganic salts may produce
symptoms similar to rheumatism. In this case the pain is not
caused by destructive acids, but by the irritation of inorganic
salts. These salts are best elimi(nated by feeding on plenty of
juicy fruit rich in organic acids.

The rheumatic patient should give the affected parts plenty
of blood circulating exercise by day, regardless of the pain it
may cause, and bundle the same parts in wet packs by night.

GOUT

The gout is caused by the same uric acid producing foods
as rheumatism and it is aggravated by the inorganic salts in
fermented wine and baking soda (sodium bicarbonate). The
patient must avoid all foods which tend to ferment in the
stomach and intestines and follow the instructions given the
rheumatic patient. It is the uret of soda which deposits around
the gouty fingers and toes.

TONSILITIS

The tonsils are glands which are essential in the process of
purifying the blood. Nature has provided no superfluous or-
gan in the whole vital anatomy. The tonsils cannot be cut out

210 UNFIRED FOOD

without destroying their function. The thyroid gland seems
to be of less importance than the tonsils and yet when it is
cut out the patient is certain to die within a few years. Any
doctor that advises a surgical operation for tonsilitis is either
unscrupulous or insane. When the blood becomes oversat-
urated with the poisons absorbed from flesh food and those
produced from it, the tonsils become overburdened and clogged
with that poison and a fungus growth sets in to feed on the
poisons they contain. This often involves the very tissues of
the tonsils. The inflammation, swelling, pain and discomfort
is partly due to the irritating waste of the fungus, but espe-
cially to the vital activities i. e. the attempt to save the tonsils.
Patients who suffer from tonsilitis really suffer from flesh
poison, which their constitution is not able to eliminate. Cut-
ting out the tonsils does not cut out the poison which produces
tonsilitis, rheumatism or cancer. These patients must cut out
flesh forever and diet on natural food if they wish to avoid the
recurrence of tonsilitis.

The nature cure treatment consists of fasting from one to
three days, of an ice cold pack around the neck until the swell-
ing subsides, of rubbing the tonsils occasionally to aid the cir-
culation in them and feeding on herbal salads and herbal fruit
or other fruits until well. Smaller and smaller attacks of ton-
silitis may return occasionally until the system has eliminated
all that flesh poison. If the patient will reestablish normal
skin activity and skin elimination by taking nude sun and fresh
air baths he may be cured for good.

CONSUMPTION

Consumption is the "Great White Plague" of the civilized
world. Dr. Senn, after his travels over the world, reported that
consumption was unknown among all the uncivilized races of
the North and the South. In the circular of 1908, issued by the
Illinois State Board of health are these statements "Of all
diseases common to man, consumption is the most widespread
and most deadly. Fully one-seventh of all mankind die of this

FOOD THERAPEUTICS 211

disease. Consumption is the cause of one death out of every
four deaths which take place between the ages of twenty and
fifty!" Consumption consumes more lives than all the other
germ diseases together. Dr. Lindlahr says: "Consumption is
the creation of civilized man." Nature cures all diseases after
their prime cause is removed.

Therefore let us trace consumption back to its prime cause.
The biased medical profession traces consumption to the tuber-
cular bacillus. This germ belongs to the fungi of which the
yeast germ is an example. It generally inhabits the pulmonary
tissues, but it often infests other parts of the body or other
vital tissues. It is a natural scavenger like other fungus
growths which only grow where there is filth and decaying
matter. Its infection is only taken when the vitality is lowered
and when the blood is saturated with filth (nitrogenous and
carbohydrate waste). It generally starts its active career un-
noticed in those lobes of the lungs which are kept inactive by
unnatural habit or constraint of clothing.

This germ finds it most favorable when the blood is so sat-
urated with filth that the tissues are not able to unload their
waste and are rather forced to absorb filth from the blood. Now
what causes the blood to become so saturated with filth? The
causes are unnatural food, unhygienic clothing, unventilated
bedrooms and dwelling rooms, want of sunshine and drug
poisoning. Flesh food is by nature saturated with unelimin-
ated tissue waste and the digestive decomposition of its nitro-
geneous elements adds acid poisons to this waste. All cooked
foods are short in the eliminating elements, sodium and calcium
and the oxidizing agent iron. Cooked food is rendered too
soluble and therefore is absorbed in quantities greater than the
circulation needs and this superfluity acts like so much waste.
The artificial flavor of cooked food stimulates overingestion
and this adds the consequences of stomach fermentation and
intestinal gases. Now as to clothing. Covering the body with
half a dozen of almost airproof garments, so interferes with
skin elimination that the skin actually becomes inactive and

212 UNFIRED FOOD

pale. The poisons that ought to have been eliminated through
the skin are now forced on the lungs and the scavengers get
the benefit of it and thrive the better. The air of unventilated
bed rooms and dwelling rooms soon 'becomes saturated with the
poisons exhaled and its oxygen is simultaneously exhausted.
This condition shuts off osmosis and stores the poisons for the
scavenger. Consumption is a house disease. Without sun-
light man, like vegetation becomes pale, because the building
of red blood corpuscles is partially dependent on light. Sun-
light is Nature's fungicide and functional stimulant. Drug
poisons, such as mercury and other metallic poisons, so inter-
fere with the functions of elimination that these alone often lay
the foundation for consumption. Now let me emphasize that
unnatural food, airproof clothing and unventilated housing are
the prime causes that make consumption possible. Do away
with these causes and return to Nature and the Bacillus Tu-
berculosis will be harmless. The macrophites of the white
blood corpuscles, often consume and digest millions of these
germs. As long as the blood circulates unobstructed by filth
the germs cannot take lodgement. Even the medical profes-
sion admits that there is no medicine that can cure consumption
except fresh air and plenty of it. The "Out-Door Sleeping" or
the sleeping under a "Window Tent' is approaching the
"Nature Cure" system. Dr. Albert P. Francine, in his recently
published work on Pulmonary Tuberculosis, suggests the fol-
lowing (irrational) dietary. I shall here copy it from the cir-
cular of 1908, issued by the Illinois State Board of Health, and
correct it to illustrate the right and the wrong dietary
treatment.

DIETARY FOR CONSUMPTIVES

7 A. M. — One pint of milk and 7 A. M. — One glass of herbade
two raw eggs, taken in bed. (diluted herb juice sweetened with

honey}.

FOOD THERAPEUTICS

213

8:30 A. M.— Breakfast. Fresh
fruit, cereals, bacon, salmon, her-
ring or tender steak, chop or
chicken ; dry toast, wheat bread or
corn bread ; a pint of milk or cup
of coffee, chocolate or cocoa.

8 A. M. — Breakfast. A small
dish of fruit and nut salad.

10 A. M. — One pint of milk and
one raw egg.

10:30 A. M. — One glass of
orangeade (or pure orange juice).

12:30 P. M. — Lunch (heaviest
meal), preceded by half hour's
rest. Thick soup — puree of vege-
tables, especially the albuminous
legnmen ; a roast and vegetables ;
bread with plenty of butter; simple
desserts with sugar.

12:30 P. M. — Lunch, preceded
by half hour's rest. One glass of
warm dilute grape juice, or other
fruit juice; a dish of fruit and nut
salad composed of strawberries,
pineapple, grapefruit or apple, fol-
lowed by a small dish of brawn
food and some dried olives.

4 P. M. — One pint of milk and 4 P. M. — Eight ounces of to-
one raw egg. matoes or a glass of herbade or

cucumber juice.

6 P. M. — Supper, preceded by 6 P. M. — Supper, preceded by

half hour's rest. Light, simple half hour's rest. An unfired, warm

meal, cold meats, light salads, vegetable soup; an herb and root

• tongue, sardines, etc. Pint of milk salad with olive oil or nuts, fol~

or cup of weak tea, or cocoa.

lowed by a small plain brawn
food.

9 P. M. — One pint of milk and 9 P. M. — A glass of rhubarbade
two raw eggs. sweetened with honey, or other

vegetable juices.

9:30 P. M. — Patient goes to bed. 9:30 P. M. — Patient goes to bed.

The above dietary will increase This dietary will eliminate and
the proteid and carbohydrate waste neutralize the period and carbo-

poisons in the blood and thus feed
the scavengers.

hydrate waste poisons and tone
the blood and thus starve the
scavengers.

214 UNFIRED FOOD

The following is the good advice given by the above men-
tioned Board of Health. "Live 'out-of-doors' day and night,
winter and summer. Have no fear of night air and none of
draughts. Court the open air. Avoid 'stuffy' houses or rooms.
Avoid all excesses. Drink plenty of good water. Keep your
body clean. Take no drugs — . Be hopeful and cheerful.
'Take systematic exercise or massage to favor assimilation and
excretion/ '

"God gives man an abundance of fresh air and sunlight for
his daily use. Man, with the perversity which characterizes
the human race, immures himself behind wooden or stone walls
and excludes or grudgingly admits even that air and sunlight
which is necessary for his well-being. The sickness and death
resulting from this violation of the laws of nature is invariably
attributed to 'the will of God/ The germs which cause con-
sumption thrive in the living quarters of man where sunlight
and fresh air are excluded/' This is credit to the board of
health and some doctors but they are all ignorantly ignorant
of the therapeutic (curative) value of natural foods.

The lungs of almost every corpse dissected show the scars
of cured consumption and often the very germs are found im-
prisoned in a calcium secretion. When the system is properly
fed with the necessary elements these secretions are re-
dissolved and the germ is then digested by the macrophites
of the blood. Natural food rationally selected in combination
with light, air, water and a cheerful mind is the panacea for
all diseases. Take a cold sponge bath twice a day and rub dry
with the palm of the hand and take a nude sun bath once a day.
This is to stimulate and restore the eliminative functions of
the skin.

FOOD THERAPEUTICS 215

CURE FOR CONSUMPTION

FOUND IN THE JUICES OF

HOMELY VEGETABLES

New York Physicians Believe Fangs
of White Plague Are Drawn; Every
Subject of Experiment Has Recovered

NEW YORK, Aug. 25., 1907.— In a circular
just sent to all the prominent physicians of
New York the announcement is made by the
New York Post Graduate Hospital of the dis-
covery of a vegetable fluid which has been ac-
cepted as a positive cure for consumption.

Results covering many months of exhaus-
tive and costly experiments show complete
cures in every instance. Eleven patients who,
on beginning the treatment in January, were
sufferers from the disease have been dis-
charged as fit subjects for a life insurance
risk, and fifty others still under observation
in the hospital are on the high road to recov-
ery.

The discovery is this: That a compound of
raw vegetable juices is the long-sought for
element of diet needed to cure obstinate cases,
where the lesions in the lungs persisted after
the ravages of the disease had been apparent-
ly checked and the general health of the body
restored, as testified by an increase in weight.
The use of the new compound has overcome
this difficulty to the complete satisfaction of
a disinterested board of doctors.

The circular to the profession thus describes
the method of preparing it:

Method of Preparation.

"Equal parts by weight of raw vegetables
are scrubbed with a brush in fresh water, then
mixed and chopped until the particles are
small enough to go into the receiver of a
grinding machine, where the mass is reduced
to a pulp. The pulp is collected and the
juices squeezed out through coarse muslin
cloth.

"Vegetables first used were potato, onion,
beet, turnip, cabbage and celery. Later were
added sweet potato, apple, pineapple, carrot,
parsnip, and later still rhubarb (pie plant),
summer squash, tomato, spinach, radishes,
string beans and green peas with the pods."

This juice is prepared every day in the hos-
pital and is kept on ice. Each patient re-
ceives two ounces twice a day after meals.
Discoverer la Modest.

Dr. John F. Russell, to whom all the credit
is given for the discovery, will commit himself
only to the most modest claims for his dis-
covery.

Thus the Doctors Grope in the Dark I

216 UNFIRED FOOD

CANCERS AND TUMORS

Cancers and tumors often grow where the tissues have been
injured (internally or externally) by accident, surgery or
hypodermic injections. However, they need a predisposing
condition for their existence and growth. The blood and
tissues saturated with proteid waste poison is the predisposing
cause. In ninety cases out of a hundred the trouble has been
traced to flesh foods. The blood which contains a normal quan-
ity of the positive organic salts absolutely eliminates the cause
and cures or destroys the disease. The cure consists in ab-
staining from all animal foods and all cooked proteid foods
and feeding on those unfired foods which are rich in organic
sodium, calcium, magnesium and iron. The green herb and
root salads are the most important. See the list of foods under
the above named elements.

OSTEO MALACIA

("Mother's Disease")

Softening of the bones and crumbling of the teeth is radically
due to irrational food selection. It may be ascribed to the in-
gestion of white flour products which are robbed of the bone
building elements ; cooked mushes sweetened with refined sugar
and cooked proteid foods which too readily catabolize into five
or more destructive acids (as explained elsewhere). When
these proteid acids accumulate in the circulation they must be
neutralized by food rich in organic calcium, magnesium, sodium
and potassium or they will attack the bony structure or the
teeth for their alkaline constituency. Cooked foods and arti-
ficial foods (the best of them), are poor in organic salts; the
elements necessary to form healthy blood and lymph, the bone
building elements, acid-binding elements and eliminating ele-
ments.

The above disease, Rachitis (rickets of children), inflam-
matory rheumatism and gout are all, in concise terms, due to
the ingestion of food poor in the organic basic elements calcium,
magnesium and potassium and consequently too rich in acid

FOOD THERAPEUTICS 217

forming material, such as cooked carbohydrates and proteids.
The cure, therefore, consists in the feeding on natural unfired
food which is rich in positive tonic elements and includes the
elements for bone repair and construction. The most important
cereals are

(1) Hulled Oats

(2) Hulless Barley

(3) Wheat (unpeeled).

eaten as prescribed in this book. For other foods rich in the
required elements study the lists under Calcium, Magnesium,
Sodium, Phosphorus and Silicon. The fetus in constructing
its skeleton requires an abundance of the above elements to
form the bony matter. Nature favors the child at the expense
of the mother. Hence it often happens that expectant mothers
uninformed on the food question of this period pay a tooth or
two for each child. When the ignorant mother becomes af-
fected with general osteo-malacia she goes to a biased surgeon,
an unscrupulous surgeon or a surgeon affected with the "mania
vivisecti" who promptly performs bilateral ovariotomy and
thus unsexes the poor pitiable victim.

INTESTINAL WORMS

Helminthiasis is a disease contracted by persons with im-
pure blood and sluggish intestinal movement from measly flesh,
fish and vegetables grown in barnyard manure. Worms do not
infest healthy bodies. Flesh, eggs, milk and cooked proteid foods
are most favorable to the development of helminthes. The tape-
worm (taenia solium or cestoidea) may live peacefully and un-
beknown in the intestines of those who feed on a mixed cooked
diet but he objects, squirms and causes trouble if they attempt to
persist in feeding on a vegetable and fruit diet. Some have ex-
pelled the tapeworm by eating cocoanut and drinking the cocoa-
nut milk after a fast but this may not always be successful. The
following remedy is more efficient and safe. After fasting from
morning till evening eat slowly the meats of two ounces of
pumpkin seeds for supper taking nothing else till morning. In

-2i8 UNFIRED FOOD

the morning take one or two ounces of fresh castor oil which
may be mixed in a little lemonade. If the patient will sit in a
tepid bath the worm is more easily expelled. Another remedy.
Grind to powder two ounces of root bark of the pomegranate
(granatum). Soak half an ounce of the powdered bark in each
of four cups filled with two ounces of warm water for six hours
and while you fast. Then swallow the contents of the first cup
and take the rest at inervals of thirty minutes. Vegetarians
can only contract tapeworms from impure water but it is not
so apt to take lodgement in the healthy and active intestines.
Maw worms or stomach worms (ascaris lumbricoides) and pin-
worms or rectal worms (ascaris vermicular is) seldom take
lodgement in the intestines of those subsisting on natural fruits
and herbs. These worms are often expelled by the simple use
of coarse wheat, corn or kaffir corn meal. The pecan nut some-
times does the work. Tart fruits and carrots have been pre-
scribed. The author has expelled maw worms with a dish of
yarrow salad. Another efficient remedy is worm seed
(santonica), (Chenopodium ambrosioides or anthelminticum).
The seed is powdered or ground and mixed into a salad or
nut-o-meal. A small teaspoonful of santonica is a large dose.
It is an irritant and in large doses may produce dilatation of
the pupils. Granatum should also be used only as a last resort.

CHILDREN'S DISEASES

Every mother who nurses embryonic life should desire,
crave and cultivate all the graces, virtues and capacities which
she would plant into that embryo for its inheritance. She should
not allow thoughts or passions to enter her mind which she
would not have her child think or talk about. She should feed
on such variety of natural foods as will keep her body in robust
health and supply the embryo with all the required elements
of nutrition.

Only then can she expect to be blessed with a child that
has inherited a healthy body, a sane mind and no annoying
tempers and weaknesses. She should know that the quality

FOOD THERAPEUTICS 219

of mother's milk is largely influenced by her diet and mental
attitude. If mother's milk must be substituted let it be un-
sterilized, uncooked and from an absolutely healthy cow fed
on natural food and not on brewery slop and swill. The nursing
mother should never touch alcoholic beverages, such as beer
and wine, as these deplete the quality of her milk. The child
should be gradually weaned on the dilute juices of sweet fruits
until it is able to partake of undiluted juice, the soft pulp, nut
milk, sweet succulent herbs and flaked cereals. With a judicious
selection of unfired fruits and vegetables rich in the essential
organic salts the growing organism can be absolutely fortified
against the prevalent diseases.

Summer complaints, measles and diphtheria can invariably
be traced to inferior or diluted cow's milk. Rickets and scrof-
ula can be traced to unnatural foods, such as mushes sweetened
with refined sugar, the products of white flour and other
"predigested"( ?) foods which may be rich in carbohydrates
and proteids (acid formers) but so poor in organic salts that
they can not produce healthy blood, lymph and tissues. When-
ever and as long as the child is afflicted with the fever crisis
of any disease it should never be fed solid food even in liquid
form until the fever subsides and the natural appetite returns.
Many a child and even "grownups" are sent to the other world
by ignorant feeding during the fever period. Dilute orange
juice or other fruit or vegetable juice may be administered to
quench the thirst and keep the fever from rising too high. The
wet packs are the most useful to keep the fever under control.
Never allow your child to be vaccinated with the- vaccine which
is the carrier of at least ten other awful diseases.

THE POX

Here is another disease that is caused by unnatural and
irrational diet and unsanitary clothing and housing. Variola
(smallpox), scarlatina, measles and rubella are by cause alike
and differ only in degree of activity. Smallpox is a zymotic
disease which originates in fermentation and decompostion of

220 UNFIRED FOOD

the blood saturated with tissue and proteid waste (urea) which
failed to be eliminated by the kidneys and the skin. The bacteria
and micrococci which characterize the pox and its variations
are only the concomitants of decomposition, the scavengers of
death. When urea is not promptly eliminated from the blood
by the kidneys it forms a septic poison which saturates the
capillaries of the skin and gathers in small abscesses which are
cesspools wherein these bacteria (scavengers) breathe. Slug-
gish and stagnant blood saturated with urea and albuminous
matter on the verge of putrefaction is the absolute requirement
for the growth and development of these bacteria. They are
powerless against internal and external cleanliness, ventilation
(pure air), sunshine and wholesome food.

The fever of this disease is due to the irritation of the poi-
sonous waste of the bacteria. This poison must be promptly
eliminated by the cold wet packs in order to keep the fever in
abeyance. As long as the fever lasts the patient should not be
offered any solid or liquid food except diluted orange juice or
other diluted fruit or vegetable juice to quench the thirst and
assist elimination. Food during fever disturbs elimination and
adds fuel to the, already -raging, fire. The only reliable pre-
ventive is natural food rich in tonic, neutralizing and elim-
inating salts (unfired vegetables and fruits) in combination
with plenty of fresh air, sunshine and exercise. To promote
a healthy skin activity and skin elimination wear light and
porous clothing and do not forget your daily sponge bath and
sun bath. Vaccination belongs to the age of superstition. It
has perpetuated (domesticated?) the pox and other bacterial
diseases. Blind faith in vaccination has led many to live an
unsanitary life. Vaccination has been proven useless as a pre-
ventive. It has killed millions of children and adults by in-
fecting them with the pox, with syphilis, with erysipelas, with
pyaemia, boils and other infectious diseases and the doctors
know it.

FOOD THERAPEUTICS 221

FEVERS

During the fever crises of most diseases Nature takes away
all desire and appetite for food; because, during the fever
Nature burns up all undesirable and waste material and elim-
inates it through every eliminating organ, externally as well
as internally into the alimentary canal — therefore, since food
induces a process of absorption, it would interfere with the
process of elimination into the alimentary canal. If you wish
to help Nature to be successful then do not interfere with her
plans and operations. Let the patient drink only water or
dilute fruit juice until Nature reestablishes hunger and ap-
petite for food. Food would add fuel to the already raging
fire and danger would follow.

CLIMATIC FEVER

There are hundreds of vegetarians living in the worst fever
districts enjoying the best of health simply because they live
on the luscious fruits and luxuriant vegetables that grow
around them. If the traveler would leave his canned and
pickled meats, baked beans and alcoholic beverages at home
and live like the natives on the native fruits and keep his
blood toned with the vegetables rich in the organic salts he
would not know of malaria, yellow fever or dysentery. The
germ accused is a scavenger and can not live in pure blood
supplied with the proper organic salts. Quinine and anti-
pyretics may suppress the feverish symptoms for a time but
these alkaloids have a dangerous chronic effect often considered
incurable. They are protoplasmic toxins which permanently
cripple and destroy vital nerves. Doctors are forbidden to
prescribe quinine for railroad men as they will become color
blind but it is no loss to other people to become color
blind. What say you? Quinine produces an insanity which
is characterized by nervous cruelty to beasts and man.

222 UNFIRED FOOD

SEX TROUBLES

Sex Troubles like most of the other diseases originate in the
kitchen. Cooked foods are predisposed to fermentation and de-
cay in the alimentary canal and the gases produced by this proc-
ess irritate all the nerves an the vital plexuses. The irritation on
the abdominal nerves perverts their functions which produces
abnormal sex stimulation and constipation. Constipation, again,
produces pressure on the delicate organs of sex and thus adds to
the trouble by causing congestions. Cooked proteid and carbo-
hydrate foods are ingested and absorbed in superfluous quan-
tities and these superfluous foods catabolize into waste poisons
which are carried in the blood to all the vital organs, irritating
the nerves that control them and thus pervert their functions.

Flesh food adds another more dangerous source of trouble
in its being saturated with ready absorbable poisons such as
worn out tissues, waste alkaloids, uric acid and other acids
which, in the concentrated form, are called "beef tea." Next
comes the habitual use of irritant, toxic alkaloids of hot condi-
ments, of coffee (caffeine), bf tea (thein) and of tobacco
(nicotine). All these toxic irritants affect the small brain, the
circulation (through the nerves controlling the heart), the
spinal column and the sympathetic nerves that control the sex
functions and perversion must follow.

Last but not less dangerous is the alcohol of all alcoholic
beverages which as a protoplasmic toxine cripples the indi-
vidual nerve cells of the weaker nerves, of the more sensitive
nerves and of the upper convolutions of the brain in which are
the moral faculties, the last product of evolution. This process
inhibits the circulation of blood to the affected convolutions
and by reaction increases and stimulates the circulation in those
lobes that control courage, boldness and the animal senses and
passions. Now as to the cure of sex trouble. Avoid all late
dinners and going to bed with a full stomach. Confine your-
self to an exclusive unfired diet with all its delicious varieties.

Eat to satisfaction at noon, but very, very sparingly at the
last meal, if at all. Take plenty "out of door" exercise espe-

FOOD THERAPEUTICS 223

cially when it is cold. Avoid associating with your own sex
as that aggravates sex trouble. Mingle only with those of the
opposite sex, whose moral character is unreproachal>le and
then cultivate the purest, the noblest within you that platonic
affection can stimulate and cooperate in the most intellectually
fascinating amusements. Seclusion and bashfulness are aggra-
vating symptoms of this diseae. Avoid all promiscuous gather-
ings, where doubtful characters are admitted, theatrical and
political included. Sexual weaknesses are often inherited
through ignorance of the parents.

Parents should not desire, crave or indulge after conception,
for even immoral thoughts demoralize these functions in the
fetus often for life.

PRIVATE DISEASES

The diseases which attack the genito-urinary organs should
be no more private or secret than any other disease. These
diseases may be innocently contracted by coming in contact
with infected surfaces or by intemperate indulgences; but
ninety per cent of these diseases are transmitted by promiscu-
ous intercourse. Most generally the bacteria of genital diseases
are bought from those who cater to commercial lust. Urethritis,
gonorrhea, vaginitis, leucorrhea and whites are sequels.
Syphilis is similar to the pox. These diseases can be safely
and successfuly cured with systematic fasting, followed by a
strict fruit — and herb — diet, when both the water cure and
plenty of sunshine are employed.

MERCURY POISONING

Mercury, in its various forms, is the king "alterative" (?)
of the allopapthic practice. Quicksilver, calomel, (chloride of
mercury), corrosive sublimate, blue mass, blue pill, hydrargy-
rum, cum creta, mercuric iodide, red precipitate, turpeth min-
eral, cinnabar and mercurious vivus are only a few names of
its many preparations. Typhoid and malaria fever germs were
once killed with it, but the poisoned corpses of the germs could

224 UNFIRED FOOD

not be eliminated and so these poisoned the patient, and up to
this day mercury is regarded a specific in syphilis — what a ter-
rible mistake. Mercury because of its extreme poisonous
nature works temporary wonders — but — but after years comes
the woeful ( !) reaction — .

Dr. Mathias says: "The mercurial disease (secondary and
tertiary syphilis) is more destructive than venereal diease."
Mercury has brought untold suffering to millions of unsuspect-
ing victims. The best known reactions of mercury, are saliva-
tion (a profuse discharge of saliva), ozaena (stinking of mouth
and nose), loosening of the teeth and swelling of the tongue.
Most people never suspect that mercury may be the cause of
barrenness (sterility), paralysis, bone cancers, rotting of bones,
consumption, dropsical effusion, softening of the brain and in-
sanity. The mercurial doctor guarantees his cure "quick and
safe" while he knows that when the reaction comes he will be
forgotten.

If the crisis of one of the above mercurial reactions should
come on after the patient had lived, for some time, on unfired
food the doctors would (surely) lay it to the food. If the sys-
tem should react on the poison in an effort to expel it assist the
process by all the natural mean of elimination, which are water,
air, SUNSHINE and food. The nature cure life is the safest.
You cannot do better, since the drugs would add fuel to the
fire. A few other dangerous drugs are Iodine, Lead, Zinc,
Tin, Bromides, Iron, Arsenic, Belladonna, Quinine, Gold and
Silver. Yes! These and many others are prescribed under
scientific names, the names of their compounds or any old name
to blind the suspicious public.

INSANITY AND OBSESSION

Insanity and obsession are often the result of malnutrition.
If the poisons produce from negative food can pervert the func-
tions of the body by irritating the controlling nerves; what
would prevent that poison from irritating the brain directly
and thus perverting its functions? If the tissues become

FOOD THERAPEUTICS 225

diseased because the blood is poor in tonic and positive salts;
may not the brain be affected by the same want? If the re-
sistance and endurance of the body is dependent on the basic
salts supplied in organic food ; how about the brain ? These are
only pointers by the way. People who subsist largely on neg-
ative food such as cooked proteids, flesh, cooked starches, white
bread and refined sugar, which are all wanting in the positive
elements, iron, sodium, magnesium and calcium often become
very negative and mediumistic. They are then easily controlled
by beings in the body or obsessed by low and degraded beings
out of the body. Drugs and intoxicants often aid in this direc-
tion. The prevention and cure lies in such natural foods which
are rich in the positive salts. Fresh air and sunshine must not
be forgotten

IVY POISONING
(Rhus Toxicodendron)

Poison ivy generally affects people when their blood does
not contain the proper proportion of organic salts, especially
organic iron. The person whose blood is strongly alkaline may
handle the ivy with impunity ; on the other hand persons whose
blood is acid may be poisoned when passing on the windy side
of the place where the ivy grows. The poisoned patient should
diet mostly on herbs and roots ; especially those rich in organic
iron. This diet will also keep the bowels open to assist elimina-
tion. The cold wet pack is the best application to the affected
parts or when the feet are affected they may 'be kept in a tub of
water. Rhustox, potency x6, may be given as an antidote.

THE ITCH

The itch germ is another scavenger which feeds on the
filth in the human system. Never try to kill these germs with
mercurial or other poisonous salves or ointments or drugs, for
you cannot poison these germs without poisoning the infected
and adjacent parts of your body. The itch is not a local disease
for the germ infects the whole system before it appears as the

226 UNFIRED FOOD

itch ; therefore local treatment cannot cure it. Don't feed these
germs and they will leave. Eat unfired foods especially herbal
salads. Increase your skin elimination with cold water baths,
and rubbing, sun baths and air baths. Apply the cold pack
locally. This treatment will soon starve most of the germs and
the remainder will be devoured by the phagocytes of the blood.
The suppressed itch, continues its activities in the vital organs
unbeknown to the patient until — .

ARTERIO SCLEROSIS

The hardening or calcifying of the arteries is due to
the gradual accumulation of inorganic salts (especially the
inorganic salts of calcium) in the blood of such vegeta-
rians who persist in eating cooked foods. Inorganic salts
cannot properly combine with the cooked proteids or
starches to form elastic connective and muscle tissues of the
arterial walls. When any inorganic or inert material in the
blood infiltrates into the walls of the arteries it sets up irrita-
tion and then it is quickly imprisoned in a callous wall. Let
this process continue long enough and — ! Mineral water may
also contribute to this condition. The juices of fruits and the
organic salts of uncooked foods will prevent this disease.

RELAXED MUSCLES

Refined and inorganic foods (which are wanting in the or-
ganic protein and organic potassium, calcium and magnesium)
cannot produce the strongest and most enduring muscles, even
when the patient does take plenty of sunbaths and exercise.
Flabby and relaxed muscles and tendons are the secondary
cause of the falling of any or all the vital organs. This often
causes intense suffering. When the muscles which hold the
vertebrae of the spinal column in place relax on one side, those
on the other side may pull one or more vertebrae out of place.
The displaced vertebrae then press on the nerve which branches
from the spine at that place. The irritation set up in that nerve

FOOD THERAPEUTICS 227

will not be felt at the place of dislocation, but in the vital organ
to which that nerve goes. This is the cause of many misleading
symptoms which are mistaken to be caused by some imaginary
disease.

The osteopath may replace or correct such dislocations and
thereby relieve the suffering so caused; but, unless the system
is properly fed with organic foods, which will tone and rebuild
the relaxed muscles, those vertebrae may slip out of place and
-! — . Often the cartilages between the vertebrae shrink from
want of proper food, and this may also be the cause of pressure
on some nerve. Many an expensive and unnecessary operation
is performed, especially, on confiding women, only, to cripple
them for life. Such diseases can only be truly prevented and
cured by feeding on natural food, rich in organic potassium,
calcium and magnesium. When the muscles regain their nor-
mal tonicity every fallen vital organ will be drawn into place
and even the spine will become straighter.

LICE

Lice are a necessary and blessed evil, because they awaken
negligent people to the duty of cleanliness. People who are
otherwise cleanly do not know that the eliminative function of
the skin must be active and here the lice come to cause them to
give their skin a cold bath and massage. Unnatural food and
too heavy clothing also pervert the activity of the skin and thus
make it necessary for the lice to help eliminate the effete mat-
ter. Do away with the necessity of having lice by tending to
cleanliness, to skin activity and skin elimination and to the use of
{natural food ; and then the lice will leave you or your children
like any other disease. Never commit the crime of smearing
blue ointment or any other poisonous salve on the bodies of
your dear children. Only when the extreme emergency re-
quires it, you may soak and rub the hair in kerosene, no longer
than three or four minutes, and then quickly apply soap and

228 UNFIRED FOOD

water until the least odor of kerosene is washed out. Remem-
ber that kerosene absorbed through the skin acts as an irritant
poison and is hard to eliminate. Kerosene like the coal tar
products will show its effects in the iris of the eye.

THE TONGUE

The tongue is a valuable aid in diagnosing the condition of
the digestive and eliminating organs. In perfect health the
tongue is clean, moist, without prominent papillae, is round at
the edges and lies loose in the mouth. A dry tongue indicates
fever, nervous prostration and depression. A white tongue in-
dicates fever, often due to a sour stomach. A moist and yellow-
ish-brown tongue indicates a disordered digestion. A dry and
brown tongue indicates intestinal troubles, often connected
with typhoid germs. A dry and red tongue indicates gastric
and intestinal inflammation. Large and very red papillae on
the end of the tongue indicates scarlet fever.

A yellow coating on the tongue indicates liver derangement.
A sharp pointed red tongue indicates inflamation or irritation
of the brain. Most of the above indications of the tongue are
connected with dietetic mistakes and the indicated trouble can
then be corrected by selecting the proper foods.

FOOD THERAPEUTICS 229

Diagnosing Disease from the Iris of the Eye

The iris of the eye in normal health is of an even color without any
spots, rings or spokes. Every injury, poisonous drug, irritation, inflam-
mation and nervous or functional disorder in any part of the body can
be seen in the corresponding part of the iris of the eye. Dark or black
lines or spots indicate inactive, dying or paralyzed nerves or loss of tissue
in the corresponding part of the body. Light or white lines or spots
indicate irritation, inflammation or catarrhal affections. A white line
around a black mark indicates a healing of the defects.

Drug-poisoning is generally indicated in the iris by the natural color
of the particular poison. Thus: Sulphur and quinine shows yellow;
iodine, red; iron, rust-brown; lead, grayish blue; salycil, dirty gray; ar-
senic, grayish white ; mercury, metallic white ; strychnine, yellowish white
lines and phenacetin and creosote shows white. In this manner the signs
of the iris indicate the seat of the disease and its cause with unerring pre-
cision. The drug-signs indicate in what part of the body the poison has
accumulated and where it is doing its destructive work. Nurses and
mothers: Study the "Diagnosis from the Eye"* diligently for it will
make you better tropho-therapeutists.

* On receipt of one Dollar in money order we will mail you a cop*y of
the "Diagnosis From the Eye."

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Promiscuous

PROMISCUOUS SUBJECTS

This department contains further information on hygienic living and
feeding, commercial food and other subjects which should be better
understood by all.

PROMISCUOUS SUBJECTS 233

HYGIENIC DIETETICS

Hygienic Dietetics is that branch of science that treats on proper
food and its relation to health. This subject becomes very brief when
we understand that natural food,* unperverted food (unfired food), is
the only proper food, the only hygienic food and, truly, the only health
perpetuating food. A hygienic diet therefore involves a selection of the
best natural food material on hand or procurable. Natural food must
be cleansed for hygienic reasons and it may be prepared and combined
so that it may appeal more favorably to sight, smell and taste; but its
chemical constitution must not be changed (can not be improved) by
any artificial process. The nurse should always aim to so prepare natural
food that it may give the greatest pleasure in thorough mastication and
ensalivation. Tasting, chewing and ensalivation are the first steps to
perfect digestion and assimilation; assimilation of those elements re-
quired and craved by the system. Diet does not imply starvation or
denial of the natural gratification of hunger and appetite nor the rejection
of any wholesome food. Therapeutic diet embraces scientific selection
of foods which contain the elements for the reconstruction of impaired
organs and for re-establishing their natural functions. It also embraces
systematic fasting when it is necessary to aid nature in tearing down
and consuming old and useless tissue to make room for perfect recon-
struction. A cheerful atitude of mind, proper social environment, fresh
air, exposure to sunlight, proper use of water, recreating exercises and
peaceful sleep are indispensable factors in restoring and perpetuating
health.

THE DAILY RATION

People who can boast of ordinary health and do an average
day's work require no more than three meals per day, namely, breakfast,
lunch and dinner, with an interval of four to five hours between them.
Those who are under nature cure treatments do better on two meals
per day, which should, then, be taken from six to eight hours apart.
Let your breakfast consist of fruits (unprepared), a fruit salad or a
crisp herb salad, followed by a small dish of brawn food. Lunch may
consist of either an orangeade, a tamarade, a lemonade, a rhubarbade or
a cup of nut milk, and a salad, followed by a regular dish of brawn
food. A packed shop lunch will be described farther o.n>. If you had
fruit for breakfast and lunch, then choose herbs and roots for your
dinner — salad. The menu should consist of a dish of uncooked soup,
an ounce of nibblers, a dish of salad, a dish of brawn food and an ounce

(*Natural food is defined under introductory subjects).

234 UNFIRED FOOD

of cereal confection or a small dish of fruit dessert. In place of the
salad may be served a quarter of an unfired pie. A dinner served in
the order prescribed may be large for a person of ordinary capacity, but
that can be remedied by diminishing the dishes of the last course,
Whatever you eat, eat slowly and search every morsel for its flavor and
enjoy it all. Cultivate the tastebuds, as they are the tally keepers of
the stomach. Every flavor tasted in the mouth stimulates the flow of
an appropriate digestive fluid in the alimentary canal; therefore all
the food that passes the tastebuds has a diminished food value because
the stomach is not prepared for it. Use your teeth well while you
have them or you will lose them for want of healthful, blood circulating
exercise. Do not think, talk or transact business while you eat. Do
not talk of any disagreeable food or flesh at the table. Good humor,
jolly stories and occasional laughter are most wholesome and beneficial
additions to natural food. When your saliva is exhausted do not sub-
stitute other liquids, but cease to eat for the time. Do not order a dish
which, you fear, will not agree with you, and do not eat it if set before
you ; for your stomach will have heard your thoughts, your suspicions,
and therefore will object to receive the food you suspicioned. The best
food will not agree with you if you fear and suspicion it.

Use china or glassware for fruit juices or vegetable juices. The
oxides of lead, tin or zinc, produced by the action of fruit or vegetable
juices, are very poisonous. The practice of cooking or steaming vegeta-
bles is unhygienic and uneconomical from every point of view. The
human animal developed and flourished for thousands of years on
natural (uncooked) foods and they are still the most wholesome.

A SHOP-LUNCH.

PACKED LUNCHES

It is everything but pleasant to be pointed at as a crank or to be the
subject of gossip and ridicule among the besotted people with whom
one is forced to associate or to be the laughing stock of one's unin-
formed fellow laborers. It is not wise to give the ignorant a chance to
make a fool of you; therefore let no one know that your food is of a
different nature. The unbaked bread prescribed in this book can be
sliced and sandwiched just like other bread ; while one sandwich of this

PROMISCUOUS SUBJECTS 235

bread will satiate you more than three of the other. When you have
finished your bread eat two or three apples or other fruit which you
may have. You need not be conspicuous with this diet unless you like
to brag. The above illustration shows the author's lunch outfit, which
he carried daily for more than five years. The four ounce tin box in
front of the scale holds about three ounces of rawn food. This box full
of brawn food and two or three apples, pears, oranges or half a pound
of grapes fully satisfied his gastric wants. When the men would eat
their habitual slice of bread at ten a. m. the author would keep them
company by eating an apple, a chunk of cocoanut or a few nuts. He
had formed the strict habit of drinking a cup of water thirty minutes
before lunch time and now he would advise all naturists to form that
habit in> place of drinking at lunch time. When good water could not
be had where he worked he carried it in a coffee bottle. The six ounce
glass jar in front of the lunch box is advisable for those who find that
they require more than three ounces of brawn food. The two ounce
jar back of the apples contains one ounce of nuts.

THE AVERAGE RESTAURANT DINNER

If all the promiscuous dishes called for by the average restaurant
customer were minced, macerated and churned into one dish and served
as his bill of fare, the sight of it would cause aversion; he would call
it swill and walk away hungry. Let that dish stand at the temperature
of the stomach for several hours and it might be impossible to compare
it with Limburger cheese. If many a man, after a civilized debauch of
gluttony, could take his stomach into his hands and look at the con-
tents— he might drop it all. The culinary art — yes ! That sounds lofty
— but it is degrading.

WHY VEGETARIANS FAIL

Many "would be" vegetarians who, by sad experience, have
learned that death is in the "flesh pot," seek information on the
subject of diet, but, alas, they are generally misinformed by teachers
and reformers who have only half of a truth and can not get away
from extremes of some kind. The present diet of the uninformed civi-
lized world is a most perverted one. It consists mainly of flesh, white
flour (starch) bread, refined sugar and animal fats. It is very very
poor in organic salts, but rich, yes, remarkably rich, in — drugs. Every-
thing must be cooked, roasted, baked, salted, spiced and spoiled before
it is fit to eat — ( ?) Some good uninformed people have acquired such
perverted tastes that they can not relish an apple, a banana, an orange
or watermelon unless it is cooked, baked or salted and peppered. This
diet of flesh and cooked carbohydrates oversaturates the human system
with albumen poisons and carbonic acid gas. Take the flesh out of this
diet and it is worse than starvation. Atonicity followed by ruptures is
often the result of this experiment. Next comes the proteid advocate

236 UNFIRED FOOD

with cooked legumes, baked nuts and sterilized milk. Although this
nitrogenous food is free from ready waste poisons, yet on account of
being cooked it is predisposed to break down into proteid poisons like
the tiesh diet. It is true, this proteid food has enough positive organic
salts to neutralize the waste acids it may produce ; but the process of
cooking renders those salts uselessly neutral and stable. Therefore an
over ingestion of cooked proteid foods may prove nearly as destructive
as flesh food. Next comes the salt advocate with the theory of "Saline
starvation." He analyzes the animal body and finds that it is composed
of a certain percent of various salts. These salts waste and therefore
must be replenished. He analyzes the various foods and finds that
vegetables (especially spinach and beets) are richest in saline elements.
He certainly found part of the truth but he did not investigate the effect
of cooking on the saline elements. Cooking alters every organic
molecule and mineralizes and frees the most important saline elements.
He advocates steam cooking in order that the free salts may not be cast
away with the boiling fluid. Those who have tested this extreme have
found that the free, unorganized salts of cooked vegetables have ap-
proximately the same effect on the body as strong mineral waters.
Where the cooked proteid and albumen diet produces uric acid saturation
with its consequent aches and pains these inorganic salts may collect in
the joints and muscles and produce stiffness from irritation. These
inorganic salts, like baking soda and table salt, are often eliminated in
catarrhal eruptions and inflamed armpits. Those who have met with
the discomforts of this diet go* to an other rash extreme, adopting the
"nut and fruit diet" and forbidding every vegetable that grows in or
near the ground. The weak point in this diet is that it produces extreme
negativeness which is often followed by mediumistic insanity. Now if
flesh is saturated with the waste poisons of the animal, if cooked proteid
foods produce poisonous alkaloids, uric and other acids, if cooked carbo-
hydrate foods produce carbonic acid gas and saturate the blood with
soluble starch, glucose and "refined (?)" sugar; if cooked vegetables
contain useless free inorganic salts, and if the nut and fruit diet is not

rich enough in positive organic salts — what is good to eat? ?

( !) ? Does this look like an insurmountable "trilema" — "quadri-

lema" or — "omnilema"? How did Nature evolute the human animal
before he knew about fire ; before he could make a caldron ? How does
the anthropoid ape survive his uncooked diet and thrive? Is there really

such a thing as a RAW product in the realm of natural food? !

p—o—o— r, perverted humanity ! RETURN TO NATURE and adopt
that wholesome unfired diet which includes all natural food. This diet
supplies every want of our anatomical economy and it can be prepared,
combined and served as neatly, artistically and temptingly as imag-
ination and ingenuity can contrive, refinement and culture can de-
mand and as varied as unperverted tastes can crave. The unfired
foods always produce a feeling of satisfaction when enough has been
eaten, hence overeating is unusual. When the system is once accus-

PROMISCUOUS SUBJECTS 237

tomed to the unfired diet there will be a reliable craving for the right

variety. You may fill your stomach with impunity on the

soups and salads prescribed in this book. Unfired foods do not ferment
in the stomach unless a blunder was made in combining them. Unfired
foods can not sneak into the system without a natural provision. The
fermentation of unfired food is not half as injurious as the fermentation
of the same cooked food. The variety of natural foods in their season
can support vitality, health and endurance when cooked foods fail.

FLETCHERIZATION

In order to derive the greatest benefit from all food ingested it must
be well macerated by the teeth, properly ensalivated and thoroughly
enjoyed. The teeth did not -evolve without the demand of necessity.
The mechanical action of chewing starts the saliva. No solid food
should be swallowed until it is soup in the mouth. Even liquid foods,
water included, is more beneficial when chewed and churned to mix
them with saliva. Saliva is the most important digestive fluid and
solvent for starch. For this reason starchy food should be eaten dry in
order to facilitate the infiltration of saliva. It is a proven fact that
the gastric fluids differ according to the flavor of the food tasted. There-
fore every particle of food should be scrupulously tasted and enjoyed.

The nerves of taste are also in close sympathy with the solicitations
of hunger and craving for special food material. When the taste buds
report the needed elements present a sense of satisfaction takes place.
This explains the cause of overeating. The quantity and quality of
saliva is improved by using it consciously. The sense of taste is also
cultivated by the enjoyment of natural flavors. Those who would be-
come healthy and beautiful should Fletcherize their unfired food with
diligence.

SOAKING

All starchy foods, such as cereals, are best eaten dry for soaking
water into them interferes with the salivary digestion. If they are soaked
for the purpose of flaking then the flakes should be dried again in the sun.

OVEREATING

A moderate supply of unfired foods in season will furnish almost all
the elements needed in building and sustaining a healthy, well balanced
body. There is little room for overeating where the system does not
crave for wanting elements of food. Where the diet consists largely
of meat, boiled potatoes and white wheaten bread it is natural that the
system should demand a large quantity of trashy food to find a little
of the tonic elements. Satiation has nothing to do with the size of
the stomach or the bulk of food material. The tastebuds control appetite
by recording either a plenty or want of essential elements. A salad

238 UNFIRED FOOD

consisting of one-half ounce of young linden leaves and one ounce of
flaked nuts is more satiating than one-half pound of white wheaten
bread. Try this salad and prove the fact to yourself. There is very
little danger or risk in overeating on natural unfired foods as prescribed
in this book because they are not so apt to ferment and cause autointoxi-
cation as cooked foods. An improper combination of unfired foods may
ferment, but if it does the poisons produced are not as detrimental as
those of any cooked food, and a subsequent meal . consisting of a large
dish of vegetable salad only will invariably cure the trouble. If you
indulge in two or three meals each day four hours apart you will not be
tempted to overeat.

FASTING

Nature often prescribes her own method of cure by taking away the
appetite and craving for food. She even goes so far as creating an irre-
sistible aversion for food. These signs should be promptly and religiously
obeyed. Food should not be touched until there is a natural craving for
it. When and as long as the patient has fever no food should be offered
him except plenty of water internally and externally. Foods simply add
fuel to the already raging fire and create danger. Pure fruit juices
and vegetable juices diluted with 50 to 75 per cent of pure water are
Nature's best aid in counteracting and eliminating disease. Read the
article on blood purifiers. A protracted fast is sometimes the best
means of correcting perverted vital functions and disorderly proliferation.
A fast of three to five days is the best means of increasing will power.
It must be remembered, however, that unless you can absolutely van-
quish the desire and craving for food during the fast, even in the pres-
ence of luscious fruit, you will indulge in dangerous starvation. During
your fast you must not allow the presence of food to stimulate the flow
of saliva or gastric juice. If you can not do this do not fast more than
three days. During the second day you may be troubled with a very
sick spell, but do not allow this to discourage you, as it is only a storm
of adjustment and is on the third day followed by a sweet calm of
lightness and clearness. If food is taken during the sick spell of the
second day the beneficial effect is destroyed. Benedict Lust, N. D.,
says. "There is no disease that can resist a proper period of sane fasting
scientifically employed," provided the patient has enough vitality and
will power.

H. Lindlahr, M. D., says : "Fasting is a two edged sword which may
do as much harm as good when promiscuously employed." Fasting is
indicated in diseases caused by mistakes in diet; such as colds, catarrh,
tonsilitis, obesity, rheumatism and incipient consumption. Some cults of
the orient advise fasting as a cure for old age. The process is to fast
until the old and worn tissues are consumed in the effort to sustain life
and then they partake of a selected diet to rebuild them a young body.

Fasting for health is absolutely useless as long as the intestines and

PROMISCUOUS SUBJECTS 239

colon are full of decaying and rotten faeces. During the week before
the fast the patient should diet only on fruits, herbs and roots in order
to give tonicity to the intestinal tract. The last day he should eat only
lettuce or cabbage because this is most easily carried along by the peris-
taltic intestinal motion1. Lettuce or cabbage is the least injurious if
portions of it do remain in the intestines and decay. This seldom hap-
pens. Drink all the water you crave during the fast. Never break a fast
abruptly. Eat very little the first day. Break the fast with oranges,
watermelon or some other light and juicy fruit. In conclusion, do not
undertake a fast of more than three days unless you are properly in-
formed or have the care of a competent doctor.

VARIETY

"Variety is the spice of life," but do not indulge in all the varieties
at once or you will have no variety. You may indulge in simple har-
monious and scientific combinations of foods for the sake of the pleasing
blends of flavors and the satisfying of important wants and craving of
the system at one sitting, but do not mix and jumble together foods
that are foreign to one another nor mix a promiscuous something of
everything lest you baffle the digestive functions and get into trouble.
Always plan for such an artistic display and arrangement of the foods
to be partaken that they will appeal, through the eyes, to the highest
sense of art and refinement and vary succeeding settings to give new
delight to those finer senses.

Each dish of a menu should be so changed in a succeeding menu that
both the sense of smell and taste may be delightfully surprised, but
in this do not cater to perverted taste and craving, or the lickerish
palate of the glutton except with a determination to bring about nor-
mality and natural harmony of sense and function. In order to enjoy
to the fullest extent the pleasures of health provide the stomach with a
variety or change of material in succeeding menus in order to give
the system a chance to absorb all the required elements provided in
foods. This is accomplished by changing off or alternating in the lines
of fruits, herbs, roots, grains and nuts.

Above all, plan all variety as a means to physical, mental, moral,
spiritual and social health and within the limits of your financial standing.

THE TOXIC POISONS OF EMOTION

The operations of anger, fear, fright, terror and grief produce danger-
ously toxic poisons in the organism which, according to the quantity
produced, may cause congestion of the blood, resulting in fainting or
death. It may cause accute or chronic illness or it may cripple some
function of the organism temporarily or for life. Everv one has wit-
nessed proof of this. Slaughtered meat is saturated with this poison

240 . UNFIRED FOOD

and it will irritate the nerves and burden the eliminative organs of the
consumer. It may determine the turning point for life or death in the
crisis of disease.

FLESH A STIMULANT

Flesh food is saturated with the waste products of muscle and nerve
activities and ptomaines. These are toxic poisons which intoxicate deli-
cate persons like alcohol. When these poisons irritate the nerves con-
trolling the heart, the blood pressure is raised with a corresponding
sense of exhilaration which is followed by reactionary depression. The
blood which is saturated with uric acid (the waste product of flesh
food), is sluggish, thick and viscid. Every new addition of this waste
poison liquifies the blood temporarily by chemical oversaturation,

but ( ?) (!) This process is cotemporary with the increased blood

pressure.

W. M. Cornell, M. D., LL. D., says that flesh food lays the foun-
dation for inflammatory diseases, tends to produce a putrid diathesis
and putrid diseases and also has a bad effect upon the mind, producing"
peevishness, fretfulness and an irritable disposition.

When the blood is saturated with the waste products of flesh it is
fertile soil for cancers and for zymotic and bacterial infections. The
food elements in flesh are wholly catabolized (i. e., worn out), and there-
fore take up energy in metabolic changes instead of giving out energy.

EGGS

The most common and prevailing danger of eating eggs are albumen
poisoning. This fact is little understood, and therefore overlooked and
reluctantly accepted by the majority of people who are slaves to per-
verted appetites. All the albuminous food ingested and absorbed in
excess to the requirements of the tissues, catabolizes (disintegrates) into
proteid waste (uric and other acids). Excessive proteid waste in the
blood is the cause for rheumatism and similar disea*ses and the same
substance is the food for all bacteria and miasma of disease. The
Farmers Bulletin No. 128 by C. F. Langworthy, Ph. D., expresses the
following facts. "Overindulgence in eggs, as is the case with other
foods, may induce indigestion or other bad effects. Furthermore, eggs
may be the cause of communicating some bacterial disease or some
parasite. An egg may become infected with micro-organisms, either
before it is laid or after. The shell is porous, and offers no greater
resistance to micro-organisms which cause disease than it does to those
which cause the egg to spoil or rot. One of the most common trou-
bles due to bacterial infections of eggs is the more or less serious illness
sometimes caused by eating those which are "stale." This often re-
sembles ptomaine poisoning, which is caused, not by the micro-or-
ganisms themselves, but by the poisonous products which they elabo-

PROMISCUOUS SUBJECTS 241

rate from materials on which they grow. Occasionally the eggs of
worms, etc., have been found inside hens' eggs."

Sickly and emaciated persons are often ignorantly fed to death
on eggs and their products. Boiling or scrambling the egg makes it
less digestible and gives it the predisposition to disintegrate into un-
favorable compounds.

MILK

Fresh milk from healthy cows or goats is good for those infants
who can not be supplied with mothers milk. Cow's milk should, at first,
be diluted with forty percent of pure water, to make it similar to mother's
milk, but never add any other inorganic or chemical ingredient. The
water may, gradually, be substituted with the juices of luscious fruits
which will then supply the increasing requirement of organic salts. Our
primitive mothers weaned their infants with the juices and soft pulp of
luscious fruits but succulent herbs were used when fruits could not be
had. When the infant becomes constipated give it some well churned
(or beaten) thick milk diluted with fruit juice (or water). After
the child is weaned fresh milk ceases to be natural or wholesome
food. Milk is only naturally beneficial and wholesome for emaciated
adults when it has become curdled. A cup of churned thick milk or
buttermilk along with a dish of green salad may be served to con-
valescents with good results.

FOOD AND MORALITY

The science of sarcognomy teaches that there is an interdependence
of harmony between all parts of the body and between all their corre-
sponding functions, that every function of the body is in close sympathy
with a corresponding function of the mind and that the physical, spirit-
ual and moral health is dependent on the normal and harmonious func-
tioning of every part of the body as well as every organ of the mind.
The "Diagnosis from the Eye" proves this science. The science of
feeding teaches that unnatural food perverts the functions of alimen-
tation directly and indirectly, that the character of the blood is deter-
mined by the character of food and that the healthy functioning of
every organ in the body is dependent on the character of the blood.
Therefore we may expect disease, immorality and insanity, all,, from
the same cause, namely, unnatural food.

THERAPEUTIC VALUE OF FRUITS

In chronic and acute diseases where fasting is not quite advisable
it is still best to refrain from taxing the digestive organs with bulky
foods especially where the crisis must be hastened to give Nature a
chance to be victorious. During the high fever period the patient

242 UNFIRED FOOD

should be offered only fruit or vegetable juice diluted half or more
with pure water. Such fruits as contain a high percentage of acid
and a low percentage of sugar are to be preferred, namely, the orange,
the grapefruit and lemon. (Commercial sugar should be avoided and
prohibited as it adds fuel to the fire already raging).

As the patient recovers the sweeter fruits may be gradually intro-
duced and these less and less diluted with water while partaken in the
liquid form. The patient as a convalescent will do best when fed on
fruit at one sitting and on tender herbs and succulent roots at the next
sitting and so on. The acid tree fruits and the alkaline herbs and roots
should not be served together when feeding for therapeutic results.
Lettuce and endive are the best herbs for weak stomachs. Even those
who are well will enjoy sweeter health, more joy in activity, keener
perception and greater endurance when breakfast consists of fruits and
a very small dish of brawn-food.

FRUIT ACIDS STERILIZE

Citric and malic acid, even in dilute form, quickly destroys typhoid,
cholera and other fever germs. Water and milk containing fever or
other germs may be made sterile by the use of these acids. Should it
ever happen that vegetables are contaminated with typhoid or other
bacilli, they cam be soaked in lemon solution, I to 10 parts, which will
effectively destroy the bacilli.

ORGANIC OR INORGANIC WATER

Organic or Inorganic Water: Which is preferable? A very little
common sense and reason will make this plain. We will first take rain
water. This is the purest natural water that can be obtained as it
contains only traces of aerial minerals and were it not for the dirt of
roofs and the flavor of shingles it would be more in demand. Artesian
water is the very opposite, as it is saturated to its fullest capacity with
inert soluble minerals which are often the source of trouble in the
animal organism because they are hard to handle by the organs of
elimination.

Shallow well and lake water has had a chance to deposit some of
its burden of minerals. This is therefore the best source of common
water.

Boiled water has only one advantage in that the germs of putrefac-
tion have been destroyed. The deposit of stone in the kettle can only
be considered as the load of the water that is evaporated.

Distilled water is chemically the purest but in many cases even
this is burdened with soluble metalic oxides from the sides of the still.
Such metallic oxides are more injurious to the animal organism than
the inert soluble minerals in common water.

PROMISCUOUS SUBJECTS 243

The water of fruits and vegetables, i. e. fruit and vegetable juices,
are laden to the utmost of capacity with organic salts and sugars.
Some of these organic salts aid in the process of elimination by uniting
with the waste material and thus rendering it soluble and elimitable.
Organic water, therefore, has a two-fold eliminating capacity above
mineral water. It has been proven that after eating watermelon one
may eliminate more water by weight than the weight of the consumed
portion of the melon. This would prove that the organic salts in fruits
aid kidney elimination.

THE TASTE BUDS

Did you ever think that the people's organs of taste are compara-
tively weaker than their organs of sight ? Yes ! They are unable to
relish the innumerable delicate flavors which Nature has evolved in
natural food. "The tastebuds are the eyes of the stomach." Reason
and instinct permits no one to look into the sun when his eyesight is
weak, but who, who reasons that salt, spices, and strong condiments
act on the nerves of taste as direct sunlight does on the retina of the
eye. This explains why people are not able to relish the delicate flavors
of natural dishes. The trouble is due to the use of unnatural food
which has blinded and perverted the sense of taste. Remove the cause
and let Nature restore the powers of taste.

For every natural food is a special digestive fluid. These special
digestive fluids are caused to flow by the stimulus of enjoying the flavor
of the corresponding food. The stomach is unprepared for every food
that is not enjoyed or tasted. If you would get the best results of the
food you eat try to detect and enjoy the flavor of every morsel. Do
not deceive the tastebuds and stomach with condiments, but instead
combine such foods as will produce a harmonious blend of flavors.

CONDIMENTS

Fames (hunger) est condimentum optimum.

Condiments, if used, must be unfired, for when cooked they be-
come irritants like drugs. The unperverted senses of taste and smell
should be employed on the natural undiluted spicy herbs and seeds to
determine whether they are wholesome for food or not. If they can
not be eaten with good effects in their natural state they should not be
used for food even in a dilute form. Black pepper is an incorrigible
irritant and red pepper decreases and contracts the liver. It is best
to avoid those condiments which could not be used as a natural food.

COMMON SALT

Salt, Sodium Chloride (NaCl) is a very stable substance, composed
of chlorine gas which is intensely negative and sodium an intensely
positive metallic element. The elements, sodium and chlorine, when

244 UNFIRED FOOD

united to form a molecule still manifest their individual character by
an intense molecular vibration. The molecular vibration of salt is as
blinding to the sense of taste in the tastebuds as direct sunlight blinds
the sense of sight to everything that is less bright. After a continued
use of salt the sense of taste becomes so blunted to the natural and
finer flavors of food that nothing savors or pleases except salt or condi-
ments of equal intensity. For this reason salt has been commonly used
to hide flavors objectionable to the normal or perverted sense of taste.

Salt is so stable that it can not be digested or broken up and uti-
lized in the metabolism of the system. It is ingested as salt and ex-
creted unchanged. Every cell in the system that absorbs salt contracts
and thereby disgorges its albumen and other constructive elements. In
this way it hardens the tissues in general and shrivels the corpuscles
of the blood. It obstructs absorption of food and disturbs natural os-
mosis (the filtering through the membrane). It also interferes with se-
cretion and excretion, prevents the formation of fibrin and dissolves
the globules. It is a historic and scientific fact that salt in connection
with flesh gives rise to scurvy, salt-rheum, kidney trouble and other
cutaneous and constitutional disorders. The historic epidemic "Black
Death," of Europe, was caused by pickled meat. Salt is the cause of
the inflammation under the breasts, in the armpits and under the nose.

Salt causes an irresistible thirst which has led many a man to
inebriety or dipsomania.

Salt has only a few uses in domestic economy. It is indispensable in
liquefying ice below the freezing point. It compels ice to absorb posi-
tive temperature when used in freezers. It is substituted for sand in
saltrubs. It is a good emergency emetic and, if need be, an irritant.
Lastly it is a good antiseptic in substances that are not intended for
food. English stockbreeders found it detrimental to the highest de-
velopment of prize stock ; hence, they have excluded salt from all stock-
food. Their stock is known to be the finest. Salt is a poison to fowls,
especially to songsters. Don't try it on your pet bird. In North
Siberia salt is unknown as a food condiment.

COMMERCIAL SUGAR

Commercial sugar is an unnatural approximate food. The atomic
constitution of sugar has been rendered inorganic in the process of cook-
ing and refining. This is the reason why it can not be absorbed like the
sugar in fruits and honey, why it irritates the mucous membranes of
the stomach and intestines and why it so often produces catarrh of
the stomach. Traces of the chemicals used in bleaching remain in the
sugar and can be estimated as so much 'dilute poison. Brown sugar
does contain some useless unorganized salt but its color is due to burnt
sugar (caramel). Don't imagine that the digestive fluids can restore
this sugar.

PROMISCUOUS SUBJECTS 245

VACUUM SUGAR

As soon as the commercial world will place on the market cane or
beet sugar concentrated by the cold vacuum process, leaving in it the
natural organic salts undisturbed, then I will again advocate and advise
the use of sugar. By means of the cold vacuum process it is possible
to concentrate the sugar without altering the organic molecule and
without separating the organic salt combination from the sugar.

WHOLESOME SWEETS

Honey and uncooked cane juice do not and can not overwork the
liver and render it torpid as does soluble starch and commercial sugar.

An emaciated and depleted negro will crawl into the cane field and
suck and chew cane stems until he is is sleek and strong.

The sugar and organic salt in cane juice is valuable food and tonic
for brain, nerve, muscle and vital tissues. The same can be said of
maple juice. These juices, uncooked, will thus foster health without
the least danger of producing obesity or adipose tissue which is a con-
dition of disease. Licorice root is another most wholesome sweet, rich in
organic salts. When it is powdered it may be used like sugar.

HEALTH AND ENVIRONMENT

Since perfect health is the result of the normal activity of every
function of body, mind and intellect, and since the majority of these
functions are reactionary let us study the effect of environment on
health. The mind reacts on the influence of all animate and inanimate
environment and reflects the effect on the body for health or disease.
Cheerfulness and serenity of mind, playfulness, confidence, love and
kindness and varied intellectual activities are most important factors
for health. An environment which suggests and perpetuates unpleas-
ant and evil thoughts ; fear, anger, hatred and revenge is most inju-
rious to health and must be avoided by the convalescent. Therefore
a natural environment and congenial company, affording proper enter-
tainment and intellectual intercourse, are as essential to health as natural
food, air and sunshine.

LAUGHTER

Laughter is an essential exercise for the civilized human being. A
jolly and gleeful laughter expands the cells and tissues of the whole
body, whereas sorrow, grief and the blues contract them. A pneumatic
massage is taken in each spell of laughter. The induced spasmodic
motion of the lungs produces a more voluminous circulation of air and
brings more oxygen in contact with the blood than in common breathing.
This produces a better circulation of blood and a more perfect digestion
of food as the stomach and intestines receive their share of the massage.
Laughter is a well known cure for indigestion and a sure cure for the
blues.

246 UNFIRED FOOD

DOCTOR NATURE

Supply Doctor Nature with all the organic medicinal elements found
in wholesome unfired food and she, guided by infallible wisdom, will
utilize them to your greatest advantage for prevention or cure.

NATURAL REMEDIES

Draws the poison to the surface.
Oxydizes and cremates.

Water - Carries poisons from the body.

— __^__^__-_______ ^

- Aid in depuration.

Vegetable JukeS Rich in detoxicating iron, sodium,

magnesium and calcium.

Exercise - - - Aids circulation.

Pleasure and • - Prevents the production of emotional
r. .. poisons.

- - - Recreation

Sleep - - Rests the voluntary and involuntary

functions

PROMISCUOUS SUBJECTS 247

DRUGS

Any drugs which can kill or destroy parasites, microbes or miasms
or which can suppress any disease or the healing crisis of a disease is
a destructive poison. Drugs which are poison to microbes are also
poison to the living cells in the human organism. To give a patient
drugs is equal to increasing the quantity of poison his system is bat-
tling with. Nature can not throw off two or more burdens more easily
than one. Impurities can not deterge impurities. If you harbor
scavengers in your system quit supplying the filth and the scavengers
will leave or starve. If your system is out of harmony give Nature a
chance to re-establish harmony and disease will be no more.

BLOOD PURIFIERS

There is only one natural and wholesome blood purifying medium
and that is unfired vegetable juice and fruit juice. Such wholesome
vegetables and herbs as contain the highest aggregate percentage of
the positive (detoxicating) elements (Fe., Na., Mg. and Ca.) are best
adapted for this purpose. The tables on food analysis will make this
clear. All drugs concocted or decocted from vegetables or herbs by the
thermal process (cooking) are unorganized and are often as dangerous
( — !) as mineral or metallic drugs, because the system can not utilize
or eliminate them. These saturate the blood still more with useless
(rather irritating or dangerous) matter instead of purifying it. All
inorganic elements (except pure water and fresh air) that are not
bound in an organic molecule are dangerous and a source of trouble
whether they are used for food or remedies.

Unfired herb and fruit juices used as blood purifiers should be diluted
with fifty percent (or more) of pure water. When the juices are too
acrid or tart they may be diluted with sweet juices or flavored with
honey (not sugar as it irritates the absorbent1 surfaces). Sugar is un-
organized in the process of manufacturing and hence is most unfavor-
able for remedial purposes. The juices may be extracted by grating,
macerating or by means of an "Enterprise Juicer."

Cold or warm infusions of sun-dried herbs can be used as a substi-
tute. Soak the dried herbs from five to ten hours. Do not use scalding
or boiling water. Why not eat such vegetables, herbs and fruits in
their natural state or in the form of salads ? Do that while you are well
as a fortification. The sick and the convalescent person is generally
too weak to eat the required quantity of such remedial foods. In order
to get the prescribed quantity of the purifying elements they would
have to fill up so tight that the stomach could not act nor digest the
bulk. The problem is, to get the greatest amount of unquestionable
good at the least expense of energy. Drink a cupful of the prescribed
juices (Detoxyl), warm or cold, one hour before breakfast and take a

248 UNFIRED FOOD

fresh air exercise after it. Always drink detoxyl on an empty stom-
ach, i. e., three hours after a meal and one hour before the next meal.
The following list is in the order of efficiency :

Swiss Chard stems.

Lettuce.

Strawberries.

Radishes.

Kohl-rabi.

Sorrel leaves and stems.

Rhubarb stems.

Cucumber.

Pineapple.

Orange.

Tomato.

Tangerine.

Grape-fruit.

Apple.

Grapes.

BLOOD AND NERVE TONICS

Blood tonics are not far removed from blood purifiers. To properly
tone the blood, nerves and vital tissues the whole list of organic tissue
salts are indicated. Select judiciously of vegetables, herbs and fruits
to suit the case. These may be prepared in the form of juices or salads.
Study the lists under the various organic tissue salts and read the article
on blood purifiers.

THE VALUE OF SUNSHINE

All vegetable-life utilizes sunshine in the process of anabolizing in-
organic matter into organic material. Every ray of light, heat and
energy derived from burning or oxidizing organic fuel is freed sun-
shine that had been imprisoned in the organic molecule by vegetable
anabolism. The very existence of vegetable life depends on sunshine.
Animal-life is not so far removed from vegetable life that it can do with-
out sunshine. Instinct prompts the fish and wild animals to bask in
sunshine. Even the mole basks where the sunshine can penetrate a
thin layer of sandy earth. Nature did not cover the human body with
a dense coat of hair. Why? — ? It would take a volume to explain
why the law that perpetuates the fittest, should have selected the nude
human animal. After a little sane reasoning the reader will agree with
me that Nature fully intended that the human body should be exposed
to sunshine and air for chemical reasons. The function of chlorophyll
in plants is to transmute inorganic matter into organic matter by the
aid of sunshine.

PROMISCUOUS SUBJECTS 249

THERE ARE CELLS IN THE TISSUES OF THE HUMAN
SKIN WHOSE FUNCTION IS ANALOGOUS TO THAT OF
CHLOROPHYLL and this stands to reason when there are, actually,
some lower animals whose tissues contain chlorophyl granules. It is
a proven fact that the skin absorbs solar energy. It has also been
proven that the perspiration gathered during a solar bath is composed
largely of uric acid and other waste poisons; whereas, that gathered
during hot-air or steam baths is composed mostly of blood serum. Sun-
shine therefore draws the blood to the surface, vitalizes the skin and
stimulates its respiratory and eliminative functions ; thus relieving the
overworked lungs, liver and kidneys. Furthermore, sunshine, by supply-
ing the proper energy, stimulates every function of the body to normal
activity. What is more important in preventing disease and restoring
health, vitality and strength? Natural food, fresh air and sunshine are
the infallible factors^ in preventing and curing consumption. There is
nothing like sunbathing for those who are emaciated from any disease. I
would advise every seeker for health to take a nude sunbath every day
and if your neighbors object wear a single open mesh garment through
which sunshine can penetrate.

Doctor Babbitt has summed up many facts bearing upon the power
of sunlight to augment strength, beauty and intelligence. Those races
who go partly or wholly nude in the sun demonstrate their superior
strength and physical development. No race that swathes in sunproof,
airproof garments can compete with the nude Dyaks, Ahts, Kaffirs,
Arabs and Fuegians for strength, speed and endurance.

Sunshine, fresh air and proper exercise are as essential as natural
(unfired) foods for gaining and maintaining health, vitality, strength
and beauty. Some very thoughtful women keep the blessed health-
giving sunshine out of the house because it bleaches the carpet. Does
this sound consistent?

When you tan very quickly it indicates that you should take plenty
of sunbaths to eliminate the poisons in your system until the tan leaves
and the beautiful pink color of healthy blood remains on the whole
body. Remember that THE CHLOROPHYLL-LIKE FUNCTION IN
THE SKIN HAS THE POWER, WHEN AIDED BY SUNSHINE,
TO CHEMICALLY, TRANSMUTE INORGANIC ELEMENTS
AND POISONS INTO ORGANIC AND USEFUL ELEMENTS
AS IS DONE IN THE LEAF OF PLANTS.

THE LIFE OF FOOD

We do eat live fruits, herbs, nuts and grain — ? — not to absorb
their life to sustain our life — ! — but, in order to get the food material
anabolized or organized to the highest perfection and stored with the
greatest amount of sun-energy and before it has a chance to catabolize
or disorganize and lose its store of energy in the process of decay or

250 UNFIRED FOOD

returning to inorganic life. The idea of absorbing life to sustain life
is held in ignorance and superstition in the minds of those who are
not yet fully ransomed from the cannibal of the past to the human.
Life substance or magnetism can only be communicated or exchanged
on the same plane of being.

ORGANIC MOLECULES

An organic food molecule is an anabolized molecule in which the
composing atoms are held together in loose or forced affinity by a super-
imposed force (solar energy) which is liberated in metabolic and
catabolic changes. The basic atom of the organic salt molecule is only
valuable and available as long as it is held in loose affinity. Organic
foods are those in which the loose affinity between the composing ele-
ments is undisturbed by fire or decay. The inorganic molecule is the
result of chemical affinity; whereas, the organic molecule is constructed
or built up by confined association of the atoms and incomplete molecules
in the organic cell.

THE TOOTH DESTROYERS

The alum, soda and salaratus used in baking powder, mercurial and
feric (iron) drugs and all foods which ferment in the stomach are in-
jurious to the health of the teeth. All approximate and refined foods
are deficient in the elements from which strong teeth can be built. The
teeth are also indirectly injured by the perpetual use of soft foods. The
teeth without natural exercise can not get proper nutriment from the
blood.

THE BABY

Dr. Woods Hutchinson says "The baby knows, instinctively, what
he wants, when he has enough and will reject vigorously what does
not suit him." During the first three days of his existence the healthy
baby cries but little and sleeps a great deal. During this period he is
supplied with plenty of food in his veins and requires no other food, in
fact, he is better off without it. Nor is there a natural supply of food
for him until the third day. Colic and "colickiness" is generally due
to the senseless insistence of officious nurses and anxious mothers
crowding things into the baby's stomach during the first three days.
Mother's natural supply of milk is the most wholesome and safest food
for baby until he is to be weaned. Start him first with the sweet fruit
juices and gradually introducing more and more of the soft pulp. After
a while you may introduce the succulent vegetables beginning with
lettuce.

PROMISCUOUS SUBJECTS 251

WHOLESOME POULTICES

For bee stings, burns, scalds, frost bites, inflamed abrasions and
local inflammations a poultice made of grated potatoes, grated onions
or other grated vegetables is very cooling and it assists nature to elim-
inate the poisons more readily. It does locally what a cold pack does
over a larger area. It does not suppress Nature's operations. When
a very large area of the body is scalded then apply olive oil (or other
vegetable oils) mixed with sodium-bicarbonate (baking soda) until it
is like butter. Change this application as often as the pain returns.

DOMESTIC HARMONY

It often happens that the question of right feeding and right living
causes the most serious family jars. Some husbands or wives, however,
bear their burden in secret because they wish to keep harmony as long
as possible; but secret burdens are the hardest to bear and speedily
grow to unbearable dimensions. Discontent is sure to grow alongside
of this burden and then finally some other minor affair, generally, is
the last straw that breaks the camel's back or the pebble that starts
an avalanche. Weed it out while it is small. When husband and wife
can not agree on the question of right feeding then let the wiser one
give in and see to it that he or she gets the best of meat procurable
and plenty of it and let every particle of food be thoroughly cooked
and let this be of the most strengthening and of the most refined that
can be bought. Nature will soon forbid this debauchery without a
word said about it. This is the best way to convince stubborn igno-
rance. Never try to keep him or her from eating flesh or cooked foods
as long as he or she is not convinced that it is an undesirable habit
and as long as he or she has not outgrown the craving for such
food — ? — because the absence of the material desired increases the very
craving for it. This is why forbidden food tastes the sweetest.

The very best way for reasonable people to settle the food question,
once and forever, is that both parties agree to thoroughly investigate
fhe value of natural feeding during a period of six months exclusively
and then try the old system again for a week or two. By this time
both parties will be mutually convinced that the natural diet combined
with right living increases the joys and pleasures of life and makes
them more lasting.

SOCIAL DINNERS AND ETIQUETTE OF FEASTING

Man is a social being. To feast in common with others is a proper
and rightful response to man's social nature (instinct). From time
immemorial social eating, drinking and feasting has been the ceremony
that welds social equality on respective planes and that binds true friend-
ship of the kindred minded and kindred souls. Therefore if a man

252 UNFIRED FOOD

indulges in a social smoke, in a social beer or social intoxicants of any
kind he degrades himself to the plane of the perverted, unrefined and
inebriates. If a woman indulges in a social tea or coffee (of the in-
toxicating kind) she degrades herself to the plane of female sots.

In like manner; anyone who dines at a social dinner, where flesh
food is served, degrades himself to the plane of cannibals. Surely;
my host or hostess who would honor me by inviting me to a social
dinner would not (intentionally or otherwise) degrade my social stand-
ing and character by the presence of a measly mouthful of disease
breathing, filthy flesh food — . Surely not! It is sacrifice enough when
a hygienic reformer condescends to partake of inferior (cooked or
baked) food. Let me repeat to those who would give social dinners.
Let it be your prime aim to cater, first, to the health of the body with
wholesome food, next, to social refinement and then to ethical and
spiritual unfoldment.

It is therefore necessary that the best forms of etiquette required
by good breeding be complied with. The arrangement of the spread
should suggest harmony and the decoration and garnish should appeal
to sense of beauty and art but never to extravagance. The dinner
talk should be entertaining, cheerful, jolly and interspersed with gentle
laughter. All unpleasant subjects, including diet, should be avoided
at the table.

THE POWER OF RESISTANCE AND RECUPERATION

It has been proven in history that the people and races that live
on the most natural foods have the greater resistance against the attack
of diseases and when wounded, at times almost fatally, heal up and
recover in most remarkable speed, whereas those who subsist on un-
natural foods and whose blood is, consequently, burdened with unnat-
ural elements, body waste and effete poisons fall subject to blood poi-
soning and die even under most favorable circumstances. Example.
The Turco-Greek and Russo-Japanese wars.

MAN IS A FRUGIVORE AND HERBIVORE

Those branches of the great tree of the animal kingdom are best
developed and flourish most which keep most closely to that kind of
food for which their organism is adapted. Man -is no exception to this
rule. The entire anatomy of man, in structure and functions, proves
him to belong to that branch of the animal kingdom which chiefly
subsist on fruits and succulent herbs. Man is, therefore^ neither a
carnivore nor an omnivore. It stands to reason that Nature's intended
food, for which the system is fitted, would produce the highest tonicity
and development of all the organs and their functions.

PROMISCUOUS SUBJECTS 253

THE VEGETARIAN SPORT

If you would be a sport. If you love to go out into the wildwood.
If you love to hunt. Then be a vegetarian sport. Do not take a gun
for there is no pleasure in shooting herbs. Take a knife and an ap-
propriate bag and hunt the wild herbs which are rare or plentiful.
Learn to know the habitat of delicious and wholesome wild herbs. Bag
the leaves or flov/ers of such herbs and bring them home and give them
to your mother, your sweetheart or wife that she may prepare the rare
dish in her sweet way. If you found a plenty of such herbs as keep
for a day or two in cold water when stored in a cold place reserve part
of them for a subsequent meal or else have your nurse prepare them
for a social dinner and invite your friends to partake of the rare dish.
If you feel prompted to divide with your friends — do that. Such sport,
and such feasting will not degrade the soul nor defile the temple in
which it lives.

THE SENSE OF SMELL

People who always feed on natural foods generally have a keen
sense of smell. This fact is partly due to their constitutional health,
to living in clean, live, air and partly to the habit of paying attention
to the odors emitted from different people and domestic and wild ani-
mals. These people tell us that persons, apparently healthy, feeding
largely on flesh food radiate a disagreeable, stinking, odor which is
not found emitted by vegetarians. Every surgeon corroborates this
by telling us that the flesh of a meat eater emits an almost unbearable
odor especially when the operation is in the region of the viscera which
is not so with vegetarians. Every disease can be recognized by the odor
it produces.

Serenity of mind, peacefulness and a kindly attitude to all life causes
the body to emit an odor distinctly different and always pleasing
whereas hatred, anger and revenge produce disagreeable odors to those
who can perceive them. It is said that all destructive beasts emit an
odor which is, at once, a warning of danger to other animals. Mr.
Kellog, a naturalist, has proven this to his own satisfaction in extensive
experiments with his dog, Don. Corroborate this with what you know
and with what others have told you ; reason cooly and deliberately and
form your conclusions.

SUNSHINE AND SHADOW

Stand before a large mirror: — and try to determine for yourself,
which of the following attitudes will increase your circulation, will aid
digestion, will make the time pass pleasantly and which will help to cure
diseases of mind and body. Drop your shoulders, chin, the corners of
your mouth and frown, scowl and look "grouchy ;" but stop this before
it takes a hold of your constitution. Now : — Take a deep breath, throw

254

UNFIRED FOOD

your chest out, stand erect, open your eyes wide, raise the corners
of your mouth, and smile ! Grin ! ! LAUGH ! ! ! Cultivate this into a
habit if it does you good. Try this also: — Raise the corners of your
mouth into a smile and try to feel sad — if you can.

NURSING, A FINE ART

Every little girl instinctively loves to play nurse to her doll and
later on to her playmates. The tender hopes of a young lady include
nursing. The young woman realizes sweet joys in nursing her hus-
band and the young mother enjoys the most sacred instinctive pleasures
in nursing her sweet darling. Thus Nature has sanctioned the inclina-
tion to nurse by inscribing it deep into the heart of woman. Nursing
is now one of the fine arts and will become the true art oi healing.
What well bred woman could disdain to be master of the art of nurs-
ing? It means great usefulness to self and humanity to be well in-
formed in nursing. The hospital nurse will cease to be when the home
nurse can outwit the doctor. The home nurse will prevent and cure all
diseases of body and mind by judiciously serving Nature's unfired
panacean foods. The accomplished nurse will know how to select, pre-
pare, combine, garnish, set a spread and serve. Wholesome food is the
foundation of health, beauty and refinement of character.

THE LIGHT, AIR AND LABOR CURE.

TWO ORANGES FOR A NICKEL are cheaper than beer. They
stimulate more but are perfectly harmless. Two oranges each 2^2
to 3 inches in diameter contain 8 ounces liquid or a pint. The
8 ounces contain ^4 ounces stimulant sugar and % ounce nutrient
elements. What beer can equal orange juice when there is not a
single wholesome element in any beer.

PROMISCUOUS SUBJECTS 255

A FEW MAXIMS
"WHERE REASON RULES THE APPETITE OBEYS/'

'There is no gluttony
or inebriety
where Nature provides

and woman nurses,"

"The cook made it possible
for the doctor to exist."

"Where the cook is discharged
and the nurse takes charge
the doctor goes by."

"Natural foods contribute to
Physiological,
Financial,
Domestic and
Social

Economy."

"Your body partakes of the character of food."

"What comes out of the mouth is characterized by what goes into it."

"Tell me what you eat and I will tell you who you are."

"Cease to eat when food tastes best" is a rule invented for cooked
food only.

It is said, by good authority, from a cooked food standpoint: "The
aged should eat less as they grow older; because the ripe body requires
less food according to age." This chastisement and starvation is the
reward for feeding on perverted food.

The aged as well as the young who feed on natural food may satisfy
and gratify their unperverted appetite and craving with impunity. The
dictates of the sense of alimentation may be trusted when feeding on
natural food. The alimentary canal of the aged requires normal exercise
as well as that of the young ; while the absorption of natural food is con-
trolled by the demand of the system, which then controls digestion.

Ignorance fosters disease, sin and crime.

1. Peas

2. Rice

3. Spelt

4. Hulled Oats

5. Milo-Maize.

6. Hulled Buckwheat

7. Kaffir-Corn

8. Brazilian Flour Corn

9. Rye

10. Jerusalem Corn

11. Hulless Barley

12. Sweet-Corn

13. Wheat

14. Peanuts

15. Lima-Beans

ALIMENTARY BOTANY 259

ALIMENTARY BOTANY

Under this head the author has sought to give the necessary infor-
mation on the available natural food material produced by the vegetable
kingdom. He found by investigation that the people generally know
nothing of the many natural and wholesome foods that Nature pro-
vides outside of the garden and farm products demanded on the market.
There are many wholesome uncultivated herbs growing in waste and
desert places, in fields and woods which could be gathered profitably
for salads; but people fear to taste them; yet when a doctor prescribes
actual poison they fear no danger. The author wishes to call special
attention to the Salad Flowers,, the uncultivated herbs and the rarer
vegetables. This whole subject is presented from the standpoint of
Prophylactic Foods.

WHEAT

The natural (unpolished and unfired) wheat berry contains all the
elements in proper combination, which are necessary to maintain health
(normal metabolism) indefinitely. We cannot improve upon Nature's
products, either by polishing, separation, fermentation, baking or cook-
ing. Every attempt in this direction has proven detrimental. The com-
mon white wheat bread, as it is known today, is no longer the "staff of
life."

The six layers of bran contain several most essential food and
tonic elements. These layers weigh about thirteen per cent of the
whole grain. The outer coat, one, of the skins is composed of cellulose
which stimulates the peristaltic function and prevents constipation.
The second and third coat of the skin contain the salts of phos-
phorus and potassium, which are indispensable in the construction and
reconstruction of bone and teeth. The three remaining layers of the
bran form the envelope of the seed proper. The first one of these is
the testa. This and layer five contain coloring matter and some valu-
able salts. Layer six is called the cerealin or aleurone layer and weighs
about eight per cent of the whole grain. Cerealin is a nitrogenous sub-
stance which gives flavor to the grain. This valuable bran is too coarse
(hm?) for the delicate and perverted human animals. It is much nicer
or even stylish to take some bitter and acrid concoction prescribed by,
a doctor (hm?). The hogs and cows know better!

The scutellum is composed of proteid, oil and organic salts. This
combination is very soluble, as it is the first food for the young embryo.
The embryo is composed of cellulose, nitrogenous matter and oil. These
parts are so rich in oil that the .miller cannot allow them to go into the

260

UNFIRED FOOD

flour or it will all become rancid. The endosperm is the portion that
makes white wheat flour. It is composed of starch, cellulose and gluten.
These elements produce heat and energy, but without the proper organic
salts contained in the bran, scutellum and germ, they cannot produce
good brain, nerve and bone, nor strong elastic muscle. In the process
of baking the most digestible part of the starch is consumed by the
yeast germ and changed into alcohol and carbonic acid gas. The very
little of organic salt that is left in the white flour is freed from the or-

-Embryo

indospernr

A GRAIN OF WHEAT.

ganic molecule by the heat of baking and thus rendered unavailable.
Now it is plain that white bread is the prevalent cause of stomach
troubles, constipation, mal nutrition, brain fag, decayed teeth and the
overwhelming increase of ruptures. "Back to Nature." Buy good seed
wheat by the bushel or peck from reliable seed houses and grind it
yourself from day to day in a wall mill or table mill and eat it in the
form of "Nut-O-Meal" or "Brawn Food" as directed in this book. If
your taste is not extremely perverted you will find it delicious, whole-
some and simple.

Dr. Tryon of the fifteenth century says: "Whoever values health
and would be true to Nature must not separate the bran from the flour.

ALIMENTARY BOTANY 261

GRAINS

The anatomical and analytical description of wheat may be applied
to all the other grains with slight variations.

Oats

Of all the grains hulled oats is the softest, the sweetest, the most
spicy and the richest in saline elements. Even its cellulose is easily di-
gested. It is the most important grain for mother and the growing-
child. Its constituent elements have much the same ratio as those in
milk. It is pleasant to chew whole, but it can also be ground into
"Scotch oatmeal" on your wall mill or table mill. The meal in the
form of "Brawn Food" can be served even to the toothless. Do not
grind it too fine. Fresh hulled oats is always preferable to "Steel Cut
Oats" which is sold at the groceries. Fresh hulled oats used to be sold
as chicken feed at Siegel & Cooper, Chicago.

Hulless Barley

Hulless barley comes next to oats considering its nutrient and tonic
ingredients. It is as naked as wheat, which it resembles, but it is much
harder. In spite of its hardness, when ground and served in the form
of "Brawn Food," it is preferable to wheat. It can be procured from
seed houses or health food stores.

Maizes

Jerusalem corn has the largest kernel of the maizes. Milo maize is
next in size. Kaffir corn must be kept in a very dry and airy place. The
maizes are medium soft and brittle, resembling corn. Maize is somewhat
too dry and brittle by itself, but when mixed half and half with, rye and
ground together, a happy medium is struck, which improves the flavor
and consistency of both grains. This meal served in the form of
"Brawn Food" has laxative properties.

Buckwheat

Hulled buckwheat serves an excellent diversion in the line of cereal
foods. It is strong in heat producing properties and therefore is a good
winter cereal. It is very crisp and softer than hulled oats and has a
nutty flavor. It is best served whole and may be mixed with a very
few chopped nuts. Children like it. Buckwheat can be hulled at home
by grinding it with the stones set so far apart that they merely crack
the hull and then the hull is sifted and fanned out.

Rye

Rye is an excellent laxative cereal, but its meal has a tendency to
gum in the mouth and stick to the teeth. This, however, can be easily
remedied by mixing into two parts of rye one part of rice, rice-corn or
Brazilian flour corn and then grinding the mixture to meal. This meal
has a good flavor in "Brawn Foods."

262 UNFIRED FOOD

Spelt

Spelt is a grain similar to wheat, but not so rich in glutin, therefore
more brittle and has a slightly warm flavor. Green Kern is spelt har-
vested before it is fully ripe and in this form it has a very spicy flavor
and therefore is much relished in "Brawn Foods."

Corn

Sweetcorn, ricecorn and Brazilian flour corn are a most excellent
natural food, just before they are ripe and hard. It is then that their
flavor is most delicious. Cooking does not and cannot improve the
young corn but, to the contrary, ruins its best qualities.

Sweet Corn

Sweet corn is the only grain the meal of which makes the best un-
fired pie crusts which do not become soggy and retain their flavor.
Sweetcorn meal makes very sweet, but also very satiating "Brawn
Food." On account of its sweetness it does not blend well with peanuts,
but very well with pignolias or other nuts.

Rice Corn

Rice corn, Brazilian flour corn and rice with grated cocoanut make
delicious "Brawn Food" as white as snow. Rice corn has laxative qual-
ities.

Brazilian Flour Corn

This corn is the softest of all the corn known. It is not as soft as
hulled oats, but so near it and so brittle that it will take the place of
popped corn in the unfired diet.

CORNMEAL made of the whole grain cannot be kept very long as
the oil in the germ and surrounding scutellum readily oxidizes and be-
comes rancid. Therefore buy the corn and the other grains and grind
them yourself when you want them.

Rice

It is a mistaken idea, fostered by ignorance, that rice cannot be eaten
unfired (unexploded). Unpolished rice makes a wholesome and palat-
able meal for "Brawn Food." After a long line of investigations the
author discovered that rice meal and rice corn meal are the best (and
rather the only) meals that can be mixed with honey to make unfired
wedding cakes.

Millet

German millet when hulled and ground to meal makes good and
wholesome "Brawn Food," but after it is hulled it has a tendency to
get rancid. When buying German millet always taste it to make sure
that it is not rancid.

ALIMENTARY BOTANY

263

Wild Rice

Wild rice must not be forgotten, as it is sweeter than common rice.

In conclusion let me say that the unfired foods need not be motonon-
ous with such a variety of grains. In cases where you cannot get the
grain you want from your grocer or health-food store try the" larger
seed houses.

BANANA MEAL

The plantain banana which is not sweet enough for a commercial
fruit yields a wholesome meal when sliced and dried in a temperature
which is below that of scalding water. The sliced banana after it is
dried and before it is ground into meal is called "banana fig." The
banana fig can be bought in wholesale quantities and eaten whole or
ground to meal for "Brawn Food."

COMPOSITION OF CEREALS

Proteid

Carbohydrates

•S

Fuel Value
in Calories
per oz.

Starch

Cellu-
lose

Oats, hulled

10.5
10.5
11.3
12.1

13.0
12.4
11.3
9.3

6.3
1.8
3.6
4.4

65.2
69.8
67.3
70.4

2.0
2.7
4.2
1.5

3.0
2.8
2.3
2.2

104.9
98.0
98.5
102.0

Barley, hulless

Millet (Hirse)

Kaffir Corn.

Milo-Maize

Jerusalem Corn

Buckwheat, hulled.

12.6
11.6
10.4
10.5

10.4
10.6
12.5
11.8

3.0
1.7

2.2
2.1

70.3
72.0
71.2
72.0

1.7
1.7
1.8

1.8

2.0
1.9
1.9

1.8

99.4
98.2
98.1

Rye.

Wheat, spring unpeeled
Wheat, winter

SnAlf /Emmer Wheat \

Corn

9.5

9.9

3.8

73.7

1.4

1.7

104.7

Sweet Corn

Rice Corn

Flour

Brazilian Flour Corn

Rice, unpolished

12.4

7.6

67.4

1.5

1.2
4

98.1

Rice, polished

White Bread

33.4
12.0

8.6
4.7

.9
2.2

56.6

77.9

.5
3.2

76.4
99.6

Banana Meal . .

264

UNFIRED FOOD

CEREALS

THE COMPOSITION OF THE ASH IN FRACTIONS

OF IOO PARTS

• .1

The Water is Deducted
in These Figures

Percent of
Total Salts

Sodium

Magnesium

Calcium

Potassium

Phosphorus

*s
in

.«

3
u

Oats

3 35

.06

.25

,12

.61

.87

1 ,31

Barley

3 10

1 0?,

Buckwheat

2 29

.04

.14

.28

.10

.53

1.11

.05

005

.03

Rye

2 15

.03

.02

,24

,06

,68

1,02

Wheat

2.12

.03

.05

.26

.07

,65

1.00

.01

.04

.007

Corn

1 90

,02

.,29

.04

.57

.86

,04

Rice

1.37

.02

.06

.15

.05

.33

.71

.007

.04

.001

SALINE MEAL

Saline meal of one ounce of dried Swiss chard leaves to three

ounces of Hulless Barley analyzed.

Water 11.5

Protein 15.3

Oil 2.2

Carbohydrates 63.3

Organic Salts 7.7

100.0

Fuel value or Calorics per
ounce 92.18

Iron 2.1

Sodium 11.9

Magnesium i i.o

Calcium 3.5

Potassium 16.3

Phosporus 27.2

Sulphur 4.0

Silicon 22.5

Chlorine 1.5

100.0

NUTS

Nuts in general are the best, the most wholesome and most econom-
ical source of Protein, because while they are ea'ten unfired their pro-
tein is well balanced with the positive salts (detoxyl). The nuts bear
no exception to other foods in the fact that baking deteriorates the use-
fulness of their positive salts.

For economical reasons it is best to buy all nuts shelled provided
they are fresh and not exposed to moist air. The fresh COCOANUT
grated produces the most delicious blend of flavors in" "brawn foods,"
sweet fruit salads and all the mild herb and root salads. The fresh co-
coanut milk should not be wasted. It is nature's provision for infants
and invalids. The SPANISH PEANUT is the softest and most useful
in the unfired diet, because it can be used in a greater variety of ways
than any other nut. To those who have learned to like the peanut, it
takes the place of milk, butter, cream, eggs, sugar, salt and spices. The

ALIMENTARY BOTANY

265

flaked peanut is the solution to an inexpensive but substantial "brawn
food." No other nut can take the place of peanuts in making hot,
pungent, acrid, bitter or strong herbs or roots palatable and often most
delicious. It also blends well with all herbal fruits, including bananas
and dates and of the tree fruits, the lemon, but it does not blend well
with the sweet tree and shrub fruits, locust bread and sweetcorn. The
experienced nurse will always buy the fresh shelled Spanish peanut at
wholesale, in not less than ten pound quantities. The peanuts and the
cocoanuts are the least expensive of all the nuts. Next to the peanuts
comes the Mexican or Italian pine nut, called PIGNOLIA or "proteid
nut." It is a most digestible, very soft and" sweet nut with a slightly
resinous flavor. It can be flaked and used just like the peanut with
the exception that it blends with sweet fruits, but cannot restore very
acrid herbs/ It may be bought shelled at wholesale in five pound quan-
tities.

The ALMOND is another useful nut as it also bears to be flaked
or ground, but I do not advise it being blanched, because its skin is of
great service in the intestines. WALNUTS, PECANS, BRAZIL
NUTS and FILBERTS have each their special virtue and serve for
variety. They may be used chopped or coarsely grated, but they cannot
and must not be flaked or ground as their oil separates when exposed
to the slightest pressure. All the nuts are useful in brain and bone
building as they are very rich in magnesium and phosphorus, especially
the almond. For the food analysis and saline value of nuts study the
tables.

COMPOSITION OF NUTS

Water

Protein

Oil

Carbo-
hydrates

Ash or

Salts

Cocoanuts

15.0

5.7

50.6

27.9

1.7

Cocoanut-Milk

91 5

7.2

1.2

Chestnuts

40 3

6.8

4.5

47.1

1.8

Pignolias

3.3

14.6

61.9

17.2

3.0

Brazil Nuts

5 3

17.0

66.8

7.0

3.9

2.7

9 6

70.5

15.3

1.9

Filberts « .

3 7

15 6

65.3

13.0

2.4

Pistachios

4.2

22.3

54.0

16.3

3.2

Hickory Nuts

3.7

15.4

67.4

11.4

2.1

Almonds

4.8

21.0

54.9

16.7

2.6

Walnuts . .

2.5

18 3

64.2

13.0

2.0

Butternuts

4.4

27.9

61.2

8.5

2.9

Peanuts

0.2

25.5

38.6

24.7

2.0

Ground Nuts. .

7.5

24.5

50.0

11.7

1.8

266

UNFIRED FOOD

THE COMPOSITION OF THE ASH IN FRACTIONS
OF 100 PARTS

«M tfl

The Water is Deducted

°i/i

£1

in These Figures

u "w

a
B

« o

PH H

c/:

Cocoanuts

2 00

r^9

Almonds

2 73

1 19

008

006

Walnuts

2.05

.03

.05

001

Chestnuts

3 01

,005

,21

1 72

THE SALTS AND PROTEIDS OF NUTS COMPARED

The Percent
of Ash Salts

The Percent
of Protein

Ratio

Fuel Value
Calories per oz.

Cocoanuts

1.7

5.7

1 to 3.3

52.36

Chestnuts

1.8

6.3

1 to 3.5

72.10

Pignolias

3.0

14.6

1 to 4.1

192.47

Brazil Nuts

3.9

17 0

1 to 4.4

195.97

Pecans

1.9

9.6

1 to 5.0

205.33

Filberts t

2 4

15.6

1 to 6.5

197.41

Hickory Nuts

2.1

15.4

Ito 7.3

200.67

Almonds

2.6

21.0

Ito 8.1

181.50

Walnuts

2.0

18.3

1 to 9.0

197.71

Butternuts

2.9

27.9

1 to 9.3

190.15

Peanuts

2.0

25.5

1 to 12. 7

154.56

Ground Nuts

1.8

24.5

1 to 13.6

167.43

LEGUMES

Beans, Peas and Lentils are the richest proteid foods known. It
must be remembered, however, that cooked legumes are as injurious to
the general health as they are rich in proteid elements, because they
tend to saturate the blood with proteid waste poisons. Unfired legumes
are as wholesome as any other natural foods because their organic salts
are still unstable (digestible) and thus able to neutralize proteid waste
products. No one can eat too much of unfired legumes ; but this is not
true with cooked legumes. The tima bean has the least of that papilio-
naceous flavor and therefore the ripe, dried, lima bean can be soaked
and used in winter salads just like the young lima bean. All the other
beans are too harsh when ripe and therefore cannot be used in unfired
dishes. Green string bean salads and wax bean salads are as valuable as
any green salad recommended for tonic values. The flowers of the
hyacinth bean, double dolichos and other flowering beans make tempting
and wholesome salads.

ALIMENTARY BOTANY

267

Young green peas in summer and dried green peas soaked in winter
make palatable salads when dressed with honey. The chick pea (nahit)
(Circer) deserves special attention here as it is the sweetest of all peas.
Soaked it can be used for salads and when ground and mixed with
grated cocoanut it makes a palatable meal. Soaked lentils dressed with
honey make a delicious salad especially when soaked in lemon juice.

COMPOSITION OF LEGUMES

•

"rt

Protein

JS £

0)
3

ll *

Lima Beans

10.0

20.3

2.0

62.8

4.9

99 57

Water Deducted

12.6

22.5

1.8

59 6

5.4
8 5

97 93

Water Deducted
Lentils

12.0

25.0

1.9

58.3

4.0
2 8

99 55

Water Deducted

Peas

9.5

24.6

1.0

62.0

3.3
2 9

101 03

Water Deducted

8.2

COMPOSITION OF THE ASH IN FRACTIONS OF

100 PARTS

!«

• 6

i?l

•J
c

D
I

a
'C

ll«

•

13
U

cd
I

.J3

Lima Beans

5 4

2QK

2 10

Lentils

3 3

1 15

1 ?0

Peas

3 2

,04

.26

1 38

1 15

FRUITS

The fruits are nature's intended foods. In the fruits nature has
purposely concentrated and elaborated the most wholesome and most
delicious elements for the nutrition of the animal kingdom in order that
its seeds might be carried far from the parent tree or plant to insure per-
petuation by distribution. The law of "Survival of the Fittest" works
hand in hand with Nature in evoluting the instinctive responsiveness or

268 UNFIRED FOOD

reciprocity in all fruit-bearing vegetation. Extensive observation has
proven that Nature has protected the seeds of all luscious fruits, either
against digestion by a hard and impervious seed coating or against in-
gestion by a disagreeable flavor of the seed itself. Think this over.
There is the law of reciprocity between the vegetable kingdom and the
animal kingdom. Nature has provided every climate with the most
necessary fruits that will restore, establish and sustain health and longev-
ity when judiciously used. She has elaborated in the fruits the most
harmless stimulants, perfect tonics and the best purgatives, laxatives,
cholagogues and antiseptics. Beauty is the result of perfect physical,
mental, moral and spiritual health. In the fruits are the elements that
sustain health on all the mentioned planes. The very picture of beauti-
ful fruits suggests beauty to the soul through the senses. In the vari-
ous fruits is food that will sustain the mind in its quest after knowledge.
"If you would be wise it is wise to breakfast on" sweet fruits. The
sugar of fruits requires almost no digestion.

Fruits are Nature's predigested foods. The APPLE is the king of
fruits, because it is the most durably valuable and the most practical al-
though it is not the most luxurious or luscious for the moment. Its special
value lies in the fact that its better varieties, under, favorable condi-
tions, can be kept all around the year. It has harmless stimulating
properties. It is more nutritious than the potato and it is an excellent
brainfood because of its large endowment of phosphorus. Let the chil-
dren of all ages eat all the apples they crave. Those who eat apples
freely are almost protected against all diseases, and especially jaundice,
indigestion and torpidity of the liver, because it is very rich in sodium.

The PEAR is not quite so rich in the positive salts except in potas-
sium. The hard aromatic QUINCE is valuable for mildly cleansing
the intestines. The PEACH has no equal for deliciousness and is al-
ways relished by invalids. The fresh undiluted juice of CHERRIES is
a mild but most effective tonic for invalids. The LEMON and the
LIME are the most wholesome source of acid for cooling and refresh-
ing drinks. The GRAPEFRUIT is somewhat bitter on account of its
potassium, but that is wherein lies its dietetic value and you will soon
learn to crave the flavor. It is Nature's gastric stimulant. In the
ORANGE and TANGERINE Nature has elaborated a non-intoxicat-
ing stimulant in combination with tonic ingredients. Patients suffering
from fever should not eat solid foods, but orangeade and lemonade
quenches their thirst and cools their feverish heat. The GRAPES and
PRUNES are very much alike in their chemical composition, especially
in potassium and calcium. Almost every common disease has been
cured with grapes but an "apple cure" could be more successful. The
FIG is another fruit that is as valuable as the apple. The OLIVE is
an exception to all the fruits in that it is composed of fifty per cent of
oil and in that its ash is eighty per cent potassium.

ALIMENTARY BOTANY 269

The fresh ripe olive would be a blessing to ailing humanity if it could
be shipped over the country. Every "Health Food" store is supplied
with the dried olive, which has the same chemical composition minus
the water. Its lubricating, cleansing, beautifying and rejuvenating
power is the greatest among all the fruits. Olive oil retains some of
the above properties, but it is very deficient in the important organic
potassium salt. Before passing to the shrub fruits I must leave a word
for the unappreciated MULBERRY. It has no less- value for health
than the grape. It is sold in the city of Chicago for blackberries and
the public does not know it. The tree is both ornamental and useful.
Its fruiting season extends over half of the summer and when its lusci-
ous fruit is most needed. Every city front or rear yard should be orna-
mented with one or two of these fruitiferous and umbriferous trees.

BLUEBERRIES and BLACKBERRIES are sometimes employed
to advantage, in diarrhea. The sugar of the blackberry, however, is
somewhat predisposed to fermentation and therefore is best eaten when
the stomach is emptied of all fermentable food. The HUCKLEBERRY
is like the blueberry in wholesome properties and flavor. The RASP-
BERRY has in flavor and quality what the blackberry has in juiciness.
The GOOSEBERRY comes next to the strawberry in its rich endow-
ment of calcium and iron and it makes up in magnesium what it is
short in sodium. The CURRANT with its delicious acid comes next in
line and the black currant is not less valuable. The ELDERBERRY
is so saturated with organic salts that the salts will form an insoluble
crystal in the preserved juice. The DATE and the BANANA belong
to the herbal fruits. Dates and bananas form the most complete food
for man. It is possible that the date and the banana are man's first
fruit in his primitive tropical haunts. The banana that is shipped north
is inferior to the banana that can be picked sun-ripened in the planta-
tion. The reason is this. The bananas to be shipped north must be cut from
the plant when they are yet grass green, and from that time until the
consumer buys them they ripen without the aid of sunshine and some-
times their unnatural ripening is hastened by kerosene heaters in the
cars or in damp basements where the fruit must absorb the foul gases.
This is why the starch of the undeveloped banasas afTect some people
like cooked starch. Therefore it is best to buy the largest bananas which
have been more fully developed in the plantation. Bananas for con-
valescents should be hung into sunshine for a day or two. The plantain
banana, (which is not sweet enough for fresh fruit), is dried and then
called Banana-Fig. This is a most wholesome substitute for bread and
when coarsely ground makes a delicious meal.

The CAROB (St. John's bread or locust fruit) and TAMARINDS
are the fruits of leguminous trees. If the public knew the virtue of
these fruits they would be more extensively used. So much organic
sugar is in the carob that it often forms white crystals in the larger
pockets of the pod and its fibrous element is most useful in the in-

2;o UNFIRED FOOD

testines. The children «f all ages should eat it freely. The tamarind
has a concentrated, germicidal, acid, a delicious flavor, resembling that
of grapes, and plenty of sugar and organic salts. It makes a most
wholesome, delicious and refreshing tamarade and can also be used for
flavoring cereals and confections. There are many other most valuable
fruitsi that are little known because of their scarcity. Some of them de-
serve to be cultivated more extensively. A few of the scarcer fruits
that find their way into the Chicago market are the PAWPAW, the
AVOCADO PEAR, the PRICKLY PEAR (cactus fruit), the JAP-
ANESE PERSIMMONS, the POMERGRANATE and the WIN-
GREEN BERRY. Keep your eyes open for them.

Many of the temporary fruits can be preserved by rapid desicca-
tion in the warm sunshine or by an applied draft of warm air,
that is not hot enough to cook them, without injuring their
chemical constitution. Such dried fruits can be kept the year
round if protected against moist air, moths and worms. Dried fruits
can be nearly restored to their original lusciousness by soaking them in
water for several hours or over night. The saline ingredients of dried
fruits do not lose their value unless the fruit is heated to the scalding
temperature. In the following table most of the fruit is arranged in
the order of saline abundance. Since the saline abundance can only
be determined from the percentage of ash after the water is deducted the
figures are inserted after the letters "W. D." These figures are pro-
duced as follows. Add the percentage of each ingredient except water;
divide this sum by 100 and multiply the per cent of ash by this quotient.
The fuel value is obtained as follows. Multiply the sum of the per cent
of protein and starch by 1.1375. Then multiply the per cent of oil by
2.525. The sum of the two quotients is the fuel value in calories per
ounce.

ALIMENTARY BOTANY

271

FRUITS

Water

Protein

Oil and
Acid

Suparanc
Starch

Ash or
Saline
Matter

Fuel
Value or
Calories
per ounce

Cucumbers

95.20

.73

.62

2.95

.50

6.75

Water Deducted

16.21

12 93

61 46

1040

Tomatoes

94.30

.90

.40

3.90

fi.47

Water Deducted

15.79

7.02

68.42

877

Pumpkins

88.00

1.55

°s

9 18

Water Deducted

8 24

Watermelons

92.00

.40

6 70

<) 31

Water Deducted

7 23

4.82

80.72

7 23

Strawberries

90.77

1.03

.60

7.00

.60

H2S

Water Deducted

11.16

6.51

76.84

6 50

Muskmelons

89.50

.60

.05

9.26

.60

11 33

Water Deducted

571

Currants

85.00

1.50

.20

12 60

16 54

Water Deducted

4,66

Oranges

87.00

.82

.20

11.43

H57

Water Deducted

6.31

1.54

87.92

423

Raisins, Dried

14.60

2.60

3.30

76.10

3.40

97.85

Water Deducted

3.05

3.86

89.11

395

Prunes

84.10

.70

.10

14.50

.60

17.54

Dried.

22 00

3 43

.49

71 14

2 94

86 06

Water Deducted

4.40

.63

91.20

3 77

Bananas

75.10

1.33

.62

22.03

.92

28.14

Water Deducted

5.34

2.49

88.47

3 70

Cherries

82.40

1.00

.80

15.20

.60

20 45

Water Deducted

340

Apricots

85.00

1.05

.21

13.23

.51

16.77

Dried

29.40

4.94

1.00

62.28

2.38

78.99

Water Deducted

7.00

1.42

88.22

3.36

Apples . .

84.60

.38

.48

14.04

.50

17.61

Dried

28.00

1.77

2.23

65.66

2.34

82.33

Water Deducted

2.45

3.10

91.20

3.25

Figs

79.67

1.50

.30

17.93

.60

21.86

Dried

18.50

6.10

1.21

71.87

2.41

90.53

Water Deducted

7.38

1.48

88.19

295

Gooseberries

85.00

.56

1.42

12.60

.42

18 55

Water Deducted

2.80

Pineapples

89 30

.40

9 70

12 24

Water Deducted

3.74

2.80

90.66

2.80

Persimmons

66.10

.80

.70

31.50

38.51

Water Deducted

2 65

Pears

84.40

.60

.50

14.10

.40

17.98

Water Deducted -,

2 56

Grapes

78.30

1.30

1.60

18.30

.50

26.32

Water Deducted

2.30

Dates

55.01

1.12

1.47

41.46

.94

As Bought

15.35

2.11

2.77

78.00

1.77

88.12

Water Deducted

2.49

3.27

92.16

2,09

Mulberries

84.71

.36

1.86

12.41

.66

19.49

Raspberries

84.10

1.70

1.00

12.60

.60

18.79

Peaches

84.30

.50

.10

14.80

.30

17.66

Water Deducted

1.91

Huckleberries

81.90

.60

16.60

.30

21.08

Nectarines

82.90

.60

15.90

.60

18.76

Lemons. .

89.30

.95

.70

9.00

.50

24.46

272

UNFIRED FOOD

FRUITS

THE COMPOSITION OF THE ASH IN
OF 100 PARTS

FRACTIONS

The Water is Deducted
in These Figures

Percent of
Total Salts

Sodium

Calcium

Potassium

Phosphorus

Chlorine

Strawberries

6.50

1 85

1 37

Gooseberries

2 80

1 08

Cucumbers.

10 40

1 04

4 98

9 08

Pumpkins

8 24

1 79

1 65

9 79

Apples . .

3 30

1 18

IT- •

Figs

2.95

Prunes

3.77

1 83

Olives

5.51

,41

,01

.41

4 45

,07

Cherries

Watermelons ....

3.40
7.23

.07
32

.08
68

.19

.25
72

1.76
3 24

.54
1 01

.17

.30

.04

Pears

2.56

1 40

Grapes

2 30

1 29

Peaches

1.90

1 04

Blueberries

1.65

TOMATOES OR LOVE APPLES

(Lycopersicum Esculentum)

The tomato is one of the most useful herbal fruits for restoring
health and for fortifying health. It is very luscious and delicious and
it is rich in the most valuable organic salts. A few chips of tomato im-
prove the flavor of most of the herbal salads. No other herbal fruit can
produce such a delicious uncooked soup as the tomato. For soup the
tough thin skin of the ripe tomato is peeled off with a very sharp knife.
The juice with the seeds is squeezed into one dish and the pulp is
macerated in another dish with a table fork until liquid. Then the juice
with seed and all is mixed with the macerated pulp and other ingred-
ients, according to the kind of soup desired. Even the green unripe
tomato makes a relished salad when combined with flaked peanuts and
celery. The green tomato can be kept nearly two months after frost
when laid singly in a light and airy place. They should be looked over
carefully each day and those that show tendencies to spoil should be
promptly used for salads before they have a chance to spoil and infect
the rest. Patients who would help nature to overcome cancer or liver
troubles should make friends with tomatoes.

ALIMENTARY BOTANY 273

SWEET SALAD PEPPERS

(Capsicum Annuum)

The sweet salad peppers are distinct varieties from the burning and
hot varieties. The sweet peppers are grown extensively in Italy, Spain
and France. There are five or six varieties which are absolutely free
from that acrid or burning pungency/ The sweet salad peppers are
as wholesome in every respect as the tomato. Everyone who eats the
absolutely sweet peppers twice will certainly crave to eat them again.
Great care must be exercised in buying sweet salad peppers in the market*
because some of the hot varieties look almost exactly like the sweet
varieties. There is only one way to make certain whether the peppers
are sweet or hot. First ask the farmer or dealer if he can guarantee
that the peppers are sweet. If he says "they are sweet" do not be too
certain about it; but, take one, break it open, take out one seed and
touch it to the tongue but be careful not to touch the lips. Now if the
seed bites the tongue you may be certain that you would not like that
pepper in your salad. Therefore do not buy them. The absolutely
sweet peppers have not the slightest pungency on the seeds or on the
inner surface. That is the only certain test. Do not buy sweet pepper
seed for pepper culture unless you have tasted four or five of the seeds
to make certain that it is not mixed with the seeds of the hot varieties.

HUSK TOMATO

(Physalis Pubescens and Alkekengi)

The husk tomato is also called winter cherry, ground cherry and
strawberry tomato. This tomato is loosely enclosed in an enlarged leafy
calyx resembling a Chinese lantern. This tomato can be kept long into
winter if the fruit is left in the husk. The fruit is relished much after
it is eaten several times.

EGGPLANT

(Solanum Melon gena)

The eggplant is also called madapple. It is a very useful fruit. The
flavor of the flesh resembles that of string beans and some varieties are
slightly pungent. They may be served in half inch slices spread with
nut butter.

THE PEPINO

(Solanum Muricatum)

Is a wholesome fruit, the pulp of which resembles the musk melon
in flavor.

CUCUMBERS

(Cucumis Sativus)

The cucumber comes next to the tomato in its usefulness for health.
The very small cucumbers called pickles should be only used for salads,

274 UNFIRED FOOD

and those which are longer than three inches are most useful for soups,
but they may also be used in salads sliced or chipped. The small cucum-
bers should not be peeled, but the large ones should be peeled very
thinly. Cucumbers for soup should not be wilt or too young or the soup
will become too thick. A six inch cucumber peeled and grated produces
one soup; which may be flavored with flaked nuts, parsley and honey.
The rind of the cucumber has a most beneficial effect on the kidneys,
because of the organic salts which concentrate in and near it. The
cucumber sometimes stirs up painful eliminative crises in subjects whose
blood is overloaded with some poison. This, then, proves that the
cucumber is their very best friend.

PUMPKINS AND LARGE SQUASHES

(Cucurbita Maxima)

There are many varieties of pumpkins and large squashes. The hard
shelled varieties can be kept all through the winter for most wholesome
salads. The Hubbard squash has a much sweeter and harder flesh than
the pumpkin. It makes a most delicious salad when grated and mixed
with chopped cabbage and chopped nuts. The pumpkin requires some-
thing tart to bring out a pleasing flavor. The cranberry when chopped
and well mashed or macerated combines well with pumpkins and
squashes, but it takes a few flaked nuts to subdue its extreme acidity.
Green tomatoes also bring out a good flavor. In summer and fall oxalis
and sorrel combines well with pumpkins and squashes, especially when
a little celery is added. Very soft pumpkins should not be grated, but
chopped or cubed.

VEGETABLE MARROW, CROOK NECK AND SCALLOP

SQUASHES

(Cucurbita Pepo)

All these varieties of squashes are very useful for summer and winter
salads. When they are soft and young they can be used like cucumbers
and when they are very hard they may be grated for salads, like pump-
kins and Hubbard squash.

MUSK SQUASHES

(Cucurbita Moschata)

The varieties of this squash are the carpet bag gourd or Naples
squash, the early Neapolitan squash, the Yokahama gourd and the Can-
ada crookneck gourd. The flesh of all these squashes is sweet and per-
fumed and therefore will be preferred for salads to pumpkins.

ALIMENTARY BOTANY 275

NETTED MELONS

(Cucumis Melo~)

The netted melons include the sugar and musk melons. There is
a large variety of these having either green, white or red flesh and all
are sweet juicy and fragrant. They need no preparation, except to be
cut in halves or quarters and served with a spoon.

CANTALOUPE OR ROCK MELONS

(Cucumis Melo)

There is very little difference between the varieties of the cantaloupe
melons and the netted melons except that the cantaloupes are sup-
posed to have a warty skin.

WATERMELONS

(Citrullus Vulgaris or Cucumis Citrullus)

The watermelons differ from the previous melons in that the water-
melon has the seed cavity filled entirely with minute granular cells which
are crisp and filled with a sweet and refreshing juice. The flesh which
is eaten in the other melons is, in the watermelons, hard and rather in-
sipid. There are many varieties of watermelons, differing in the color
of the seeds, which are either white, yellow, red, brown or black and
they differ also in the color of the crisp flesh which varies from greenish
white to dark red. The crisp flesh of nearly all the watermelons is melt-
ing, sugary sweet and fragrant.

The watermelon is the most juicy of all the herbal fruits. The
juice of no other fruit can filter into the blood and through the kidneys
as quickly as that of the watermelon. This is due to the fact that it is
very rich in those salts which aid kidney elimination. Organic iron, cal-
cium, potassium and sulphur are most abundant in the watermelon
juice. It is advisable to always eat a portion of the hard flesh with the
crisp flesh. The cellulose in the hard flesh and the organic salts it con-
tains are as useful in the intestines as the salts in the juice are to the
kidneys. Watermelon should be served in sections or slices with a knife
and fork. Watermelon is the best fruit to eat after a fast. Con-
valescents should eat watermelon when they would drink water.

STRAWBERRIES

(Fragaria)

The strawberry on account of its delicious flavor and lusciousness
has become the favorite among all the small fruits. The true value of
the strawberry, (which is, as yet, little appreciated by the world at
large) lies in the fact that — of all the fruits analyzed it is the richest

276 UNFIRED FOOD

in the most valuable organic salt; namely sodium, calcium, iron and
silicon. The four prominent natural varieties are the wood strawberry
(F. Vesca), the alpine strawberry (F. Alpina), the Hautbois (F.
Elatior) and the pineapple strawberry (F. Grandiflora). Of these
an endless number of artificial varieties have been produced by hybridiza-
tion and selection. We would prefer the alpine varieties because they
have a tendency to bear fruit during six months of the year. The
strawberry may be served in any conceivable way, but it should never
be (improved?), cooked or preserved. For reasons above stated the
strawberry is the best blood toning fruit known. Therefore the sick
and the convalescent should eat them to furnish Nature with the mate-
rial for elimination, neutralization and reconstruction. Let no one pass
the opportunity to sip the nectar from Nature's tonic fruit; the straw-
berry.

CRANBERRY

( Vaccinum Macrocarpon )

The cranberry is the most acid of the common herbal fruits we know
of. It ripens in the fall and can be kept throughout the winter, when
it becomes very useful for flavoring winter salads. Cranberry-nut
cheese is a most wholesome winter relish. The cranberries to be used
for salads should be chopped and then mashed or macerated with a
wooden potato masher or wooden spoon in the chopping bowl. If a
small quantity of flaked nuts are mixed with the chopped cranberries be-
fore they are macerated no juice will be lost. The cranberry is too
acid to be eaten alone and I need not repeat why cranberry preserves are
not wholesome

PINEAPPLE OR ANANAS

(Ananassa Sativa)

The pineapple is the closest link between the herbs and the herbal
fruits. The fruit itself consists of a fleshy consolidated spike. The
cauliflower is a tendency in a similar direction. When the pineapple is
ripe it is a most wholesome fruit. It is rich in organic sugar and acid
and is not wanting in organic salts. Peter H. Rolfs says in the Farm-
ers Bulletin of this fruit: it should be allowed to ripen fully, preferably
on the plant. No matter how daintily the pineapple is served it is not
quite equal in flavor to the deadripe fruit just picked from the plant and
eaten out of hand." The pineapple contains a principle called "anan-
asine," which possesses active digestive properties. This principle has
been separated and used as an artificial digester by the doctors, but the
reader will now be able to understand that such an organic principle
would become inorganic in the process of separation and that it then
would interfere* with Nature's operations. It would be far more reason-
able to advise a small dish of the natural pineapple for dessert. The
ripe pineapple may be served in any fancied way, but it should not be

ALIMENTARY BOTANY 277

preserved, for reasons which the reader now understands. Do not let
the juice of a half ripe pineapple touch the outer lips as the digestive
principle is so active then that it may blister the lips.

SALAD HERBS

In the long evolutionary past the remotest human animal had only
herbs for food, and even after fruits, grains and nuts had evolved, he
still required herbs to balance his diet. Although man has acquired the
power of adaptability, still there is no other food so conducive to health
nor so useful in reestablishing health as the herbs, for there is no other
wholesome food that is so rich in the required organic salts. "EAT
HERBS TO GET WELL AND STAY WELL. Every cottage garden
should have room for, at least one short row of every wholesome
vegetable for variety.

COS LETTUCE

LETTUCE

(Lac tn c a Sativa)

Lettuce is a most universal salad herb. It has been selected into
many varieties, such as leaf lettuce, head lettuce and cos lettuce. The
cos variety has a more upright habit resembling broad leaved endive.
Lettuce is most rich in organic iron, magnesium, calcium and potassium
and therefore most valuable for convalescents. It is the most whole-

278

UNFIRED FOOD

some food for flushing the intestines as it is not retained in the stomach
and cannot cake or decay in the intestines. For this purpose the patient
may eat a pound at a time with impunity, if other foods are avoided,
except a few nuts to give relish. Cabbage may be eaten for the same
purpose in winter.

ENDIVE

(Cichorinm Endivia)

Endive is more firm than lettuce for which quality it is often pre-
ferred. The broad leaved variety is best for close sowing, to be used
in the early summer. The fringed varieties may be sown later for win-
ter salads. The Batavia variety which has very broad folding leaves
is also excellent for winter cultivation.

CHICORY

( Cichorinm In tibus)

Chicory resembles the dandelion in flavor and firmness. Its roots
penetrate into the subsoil and bring up valuable saline elements. Its
leaves are narrow and often twelve to eighteen inches long. For salad
use, it should be sown in a row and so thinned out that the plants are
one inch apart. When the leaves become about ten inches long; those
leaves which cannot bear their own weight and droop to the ground
should be constantly picked for salad before they become soiled. If
this method is practiced there will be a constant supply of tender leaves
until frost. After the first frost the roots may be dug and packed into
moist sand, with the heads up, in a cellar where they will sprout and
produce that much relished blanched chicory called "barbe de capucin"
or "Witloof." The broad leaved, the curled and the variegated chicory
are equally useful for green salads.

ALIMENTARY BOTANY 279

ASPARAGUS CHICORY

Asparagus chicory is a variety of chicory which bears large fringed
leaves, resembling those of the dandelion both in appearance and flavor.
When this chicory has become large and vigorous, it may be blanched
like celery. The green leaves are prepared like dandelion leaves or
endive.

DANDELION

(Common or French Giant, Taraxacum Officinale)

The dandelion hearts in early spring are eaten as a spring tonic.
The leaves are as wholesome as lettuce. They possess a bitter taste,
which soon becomes agreeable, delicious and craved. The flowers alone
or with their peduncles make a sweet and delicious salad tempting at
sight. Rich? — Think of the essence of the plant concentrated in the
flower in the most refined state. Can you imagine yourself out in the
field, hungry, with these beautiful, delicious and satiating flowers
around you? The author, one beautiful spring morning, before the
bees were out, picked five pounds of flowers (enough for forty dishes)
in one hour.

The common dandelion blossoms in May and June and sometimes
a second time in fall. The new opened flowers should be picked in the
cool of the morning, before the insects are able to get into them. Keep
them in a cool place during the day. When the flowers are scarce use
them as a garnish. If the common or the French (broadleaved) dande-
lion is cultivated in the garden it will furnish tender leaves in spring
and autumn till the snow covers them. The common dandelion should
be sown among the grass in every lawn. The flowers will add to the
beauty of the lawn, and the leaves can be kept trim with the grass.
Thus the lawn may furnish that relished flower salad.

The practice of gathering the hearts of the wild dandelion is well
enough when you have no garden to cultivate them in. This practice,
however, involves too much time in the gathering and cleaning, besides
it ruins the flower crop which is of ten times greater value than the
hearts. The cultivated dandelion comes so much earlier, so much more
vigorous and has so much larger leaves that its heart need not be waste-
fully cut ; besides it may furnish a perpetual source of salad leaves when
the mature leaves are gathered before they are too hard and the young
leaves are left to grow for a future gathering. Dandelion is often used
as a tonic in diseases of the liver and dyspepsia. The varieties in culti-
vation are thick-leaved, giant-erect and moss-leaved dandelion.

A cold infusion of ground dandelion root is a known remedy for
dropsy, when the kidneys refuse to do vicarious work for the over-
worked liver, but the salad of the green leaves is preferable when they
can be had.

280 UNFIRED FOOD

SALSIFY AND SCORZONERA

(Tragopogon)

The white and black roots of tragopogon are wholesome and tonic
salad material. When fresh from the garden these roots contain a rich
milky, but bitter juice. If the bitter milky juice is disliked in the salad
let the roots lay exposed to the air until they become slightly wilted, when
the roots will taste surprisingly sweet. The chips of the fresh root turn
black on exposure to the air. This is not the case with the slightly wilted
roots. The tender fresh roots should be quartered and chipped into a
dish containing the intended quantity of flaked nuts and mixed to let
the nuts adhere to the milky juice.

The slightly wilt and tougher roots may be grated on a coarse
grater. The chipped or grated root is best served, combined with some
other vegetable. Some prefer the crisp root served whole, like radishes,
with an addition of nuts. The grasslike leaves of salsify or French
scorzonera are as palatable as lettuce and are more substantial. When
finely chopped and mixed into lettuce it adds firmness to the dish, with-
out changing the flavor. When a five foot square bed is sown closely
with salsify it may be cut all summer and fall for salad, but do not cut
it closer than two inches from the ground. Discard the leaves that have
become too hard.

CORN SALAD

(Valerianella olitoria) (G. Rapuenschen)

Corn salad is also called lamb's lettuce and is cultivated as an early
summer salad herb. It is a tender herb and makes a good salad when
dressed with flaked nuts. It will grow quite tender when sown closely
in drills.

AFRICAN VALERIAN

(Fedia Cornucopia)

The leaves of this valerian are also eaten as salad. It is not to be
sown as closely as corn salad.

RADISHES

(Raphanus Sativus)

Radishes are selected into early and late, short and long and mild
and hot varieties, to suit every taste. If you do not like hot radishes,
chew them together with peanuts and you will find that even, the hot-
test are only pleasantly warm.

ALIMENTARY BOTANY 281

CURLED GARDEN CRESS

( L ep idiu m Sativu m )

The curled garden cress or pepper-grass sprouts and grows
very rapidly from seed. It should be cut for salads when it is three and
before it is six inches tall. It has a most deliciously piquant flavor when
dressed with nuts. If this or other cresses are too pungent, let them stand
thirty minutes after they are chopped to let the pungent oils evaporate.
The cresses are known to be anti-scorbutic. This is due to the available
organic potassium and other salts they contain. There is also a broad
leaved variety. Sow this cress closely in drills six inches apart.

UPLAND CRESS

{Barb area Vulgar is)

Upland cress is also called Winter cress or yellow rocket. Sow this
cress in drills, in early spring. It will furnish those deliciously piquant
leaves from July until frost, if the heartleaves are left to grow. It has
the same flavor as water cress, but it is more firm.

SCURVY GRASS

(Barbarea Praecox}

Scurvy grass or American cress (loeffelkraut) is related to upland
cress and is cultivated for early salads.

ALPINE ROCK CRESS

(Arabis Alpina)

The leaves of this cress are somewhat fleshy and not very bitter. The
leaves may be used in combination salads to impart that bitter flavor.

WATER CRESS

(Nasturtium Officinal e)

Water cress is so much in demand in the larger cities that it is
shipped in by the barrel. It will grow where the soil is constantly wet.

NASTURTIUM

(Tropaeolum)

The nasturtium, also called Indian cress, has a pungent flavor and
odor like the cresses. It is a wholesome and beneficial salad herb. The
leaves are always clean, because neither water nor dust adheres to them.
After the leaves are chopped awhile the pungency becomes milder. The
flowers which are sweet and not as pungent as the leaves make a most
delicious and tempting salad. Nasturtiums will grow in any sunny
corner of the garden.

282 UMPIRED FOOD

NASTURTIUM TUBERS

(Tropaeolum Tuberosum)

The tuberous-rooted nasturtium yields tubers which are wholesome
and can be eaten together with peanuts like radishes.

WHITE MUSTARD

(Brassica Alba)

White mustard sprouts and grows very rapidly from the seed hence
it is the earliest seedleaf salad-herb. Its stem always remains crisp as
it does not develop fibers. Sow the seed in rows rather close so that
it may be crowded in growing. Start to cut it when one or two inches
tall. The pungency somewhat evaporates on being chopped. The
pungent juices, hoever, blend so well with flaked peanuts that it is
at once relished. It is a wholesome herb especially for those who crave
"red-hots."

FRENCH DOCK

(Rumex Patientia)

French dock, also called herb-patience, or Monk's rhubard, is cul-
tivated as a pot herb but it is more useful and more wholesome when
used as a salad herb especially in early Spring. Its mild acid juice com-
bines well with flaked peanuts. The docks and sorrels are all blood
toners and blood builders.

SOUR DOCK AND WATER DOCK

(Rumex Crispus and R. Britannica)

Sour dock (Rumex Crispus) is also called Yellow dock, curled dock
and narrow dock. It is a perennial introduced from Europe and now found
throughout the United States in cultivated as well as waste ground,
among rubbish heaps and along roadsides. It is commonly known as a
medicinal weed of which the roots are employed for a blood purifier and
skin remedy but its leaves are most wholesome food. It is nearly as rich
in organic salts as spinach but it is much more palatable. The young
leaves have a slightly acid flavor. When they are chewed and well mas-
ticated they taste somewhat like bread and are quite satiating. The
author, when out in the fields, botanizing, has often fed on the leaves,
a la nature, with relish. A salad of these leaves combined with peanuts is
very agreeable. When this dock is cultivated in the garden it is among
the earliest spring salads and when it is not allowed to go to seed
it is a perpetual source of tender leaves. Water dock (Rumex Britan-
nica) looks much like the above but its leaves are narrower and more
acid and often preferred for salads. It may be found in marshes and
on river banks. Common dock also called Bitter dock and Broad-leaved
dock are too bitter to be used for food.

ALIMENTARY BOTANY 283

FRENCH SORREL AND TALL SORREL

(Rumex Scutatus)

(R. Acetosa)

French and tall sorrell are both cultivated as a spring vegetable.
These sorrels are very crisp, acid and juicy. The sorrels make a fine
salad when combined with equal parts of spinach or Swiss chard, a little
onion, chives or parsley and flaked peanuts. The acid of the sorrels
is converted into alkaline elements in the blood as it is rich in potassium,
sodium and calcium.

WOOD SORREL

(Oxalis)

There are many varieties of oxalis of which the most common have
leaves resembling clover and all have a delicious acid juice. For salad
culture buy about fifty of the Summer flowering bulbs and plant them
in a row two to three inches apart. The bulbs must be taken up before
frost and kept dry and away from frost till next spring. Below each
set of bulbs will be found a mild crisp napiform root which can be
eaten.

OKAPLANT

(Oxalis Crenata)

The oka-plant is an oxalis and the leaves may be used for salad just
like any other oxalis but it is cultivated for the edible tubers it produces.
The tubers have a strong acid flavor but they become sweet and mealy
when exposed to the action of the sun for several days in a bag. The
dried tubers are called "Cani" and their flavor resembles that of dried
figs. For cultivation the tubers are started in a hot-bed and transplanted
in May, 3 feet apart. To promote the production of tubers the procum-
bent stem is continually covered with light soil up to ten inches from
the top. The tubers are dug after the leaves are frozen.

RHUBARB

(Rheum Rhaponticum)

Rhubarb is not, here, advised as a "pie" plant for the juice of its
large fleshy stalks is Nature's most wholesome substitute for vinegar
and it should not be cooked. Rhubarb pies are very objectionable be-
cause they involve the mixing of white flour, starch, oil and commercial
sugar which are all perverted approximate food elements. Rhubarb
juice fills a large bill in the natural diet. It is used for "rhubarbade,"
for "rhubarb soups," for "nut milk." "nut cream" and "nut cheese,"
for acid salad dressings and for acidifying sliced beets. The juice is
best and most easily extracted in the following manner. Take the fresh
stalk and cut it into two inch lengths and then grate the cut section

284 UNFIRED FOOD

on a coarse grater until it is grated half way (or one inch). Next turn
it about and hold on the grated fibre to grate the remainder. Lay the
fibre into another dish and when all the sections are grated discard the
fibre after the juice is pressed out of it. Now a few fibres will have
fallen into the juice and these can be fished out with a fork. If the
nurse has an Enterprise juice extractor she may prefer it when a large
quantity is to be extracted. Grating produces eighty-five per cent of
juice and the juicer produces ninety per cent. Every cottage garden
should have room enough for, at least, a half dozen or more large
rhubarb plants as the juice will be in demand from early spring until
winter. In the cities where the stalks must be bought in the market
they may be kept for a week if placed upright into two inches of fresh
water but the leafy portion must be carefully trimmed off. Rhubarb
stalks may be kept into winter if packed into large Mason jars, covered
with fresh ice cold water, sealed, and placed where they remain cold.
The leafy portion of rhubarb can not be used for it is objectionably
strong. Do not pull the stalks from the plant before they are full grown
lest you injure the succeeding growth.

CELERY AND CELERIAC

(Apium Graveoleus)

Green celery like parsley is a necessity in a vegetable menu either
as an ingredient for its flavor or as a salad by itself when dressed with
flaked nuts. The green celeriac leaves are sweeter than celery leaves.
To be economical and insure a constant and plentiful supply always
break away and use the outside and mature leaves of every plant first
and leave the younger leaves for the next picking. For green salads
sow like parsley. Blanched celery is a relish when it is not diseased
from growing in barn-yard refuse. Grated celeriac is a most delicious
ingredient for winter salads. Celery and celeriac when dug up with
all the root and planted or packed closely together in moist sand in a
convenient corner of the cellar can be made the source of green salads
for the winter. Celery like parsley is rich in eliminating and tonic
elements.

PARSLEY

•

(Carum Petroselinum Sativum)

Plain or curled parsley is almost an every day demand as a garnish
or as a flavoring salad ingredient. It adds greatly to the deliciousness
of herbal fruit salads. Parsley, when dressed with flaked nuts or nut-
cream, is a delicious salad by itself. The fleshy, sweet, aromatic tap-
root of Hamburg parsley, when grated, supplies another demand in
salads. The roots can be planted or packed, with heads up, in a box
and kept all winter in a cellar where frost does not reach them. For
economy sow the seed closely in rows 12 to 14 inches apart. When

ALIMENTARY BOTANY 285

gathering for the table break away only the mature and drooping leaves
and let the young leaves grow. With such care a 10 or 15 foot row
will produce all the parsley a small family needs.

CARROTS

(Daucus Carota)

The carrot is most valuable in winter when green herbs are scarce.
These roots can be used grated or chopped in salads or they may be
served quartered with an addition of nuts.

PARSNIPS

(Pastinaca Sativa)

The roots of this herb are not injured by frost hence they can be
left in the soil for spring salads or cellared in fall for winter salads.
The odor of the parsnip is not universally relished but the taste can be
cultivated by all. Parsnips are most palatable when grated and com-
bined with chopped cabbage, a little onion, chopped nuts and dressed
with honey.

FENNEL FLORENCE

(Foeniculum Dulce)

This herb is distinct from the common fennel. It has an agreeable
aromatic flavor, with a sweeter taste and more delicate odor than celery.
The leaves, the leaf stalks and the enlarged, base of the leaf stalk can
all be used for salad. Serve it like celery salad.

GARDEN LOVAGE

(Levisticum) (G. Liebstoeckel)

Lovage is a wholesome and beneficial salad herb. The blanched
leaf stalks have been eaten like blanched celery. The flavor resembles
that of celery. It contains curative properties for female derange-
ments, due to lack of nervous energy or catarrhal conditions, ovaragia
and dysmenorrhea.

CABBAGE

(Brassica Oleracea)

Cabbage is the best mid-winter salad plant we have. In its natural
(uncooked) state it supplies all the organic salts and cellulose required
in winter and has a flavor most universally relished. It is a common
experience that cooked cabbage does not agree with most people but
uncooked cabbage will cause no trouble whatever. Cabbage is known as
the laborer's standby.

286 UNFIRED FOOD

BRUSSELS SPROUTS

This is only another variety of cabbage which forms miniature, com-
pact, heads in the axials of the leaves along the stout stem. It is also
called thousand headed cabbage.

CAULIFLOWER AND BROCCOLI

Cauliflower and broccoli are a variety of cabbage and have similar
food value. Do not discard the leaf stems of the cauliflower for they
improve the flavor of the salad. Do you discard them because they con-
tain woody fiber? The woody fiber of green herbs is a necessary and
wholesome ingredient of natural food — so long as it is not too hard
and over abundant. It serves an important part in the process of diges-
tion and aids the peristaltic function. Slice the stems across the fiber
into sections one-eighth inch thick or a little thicker and you will find
no more fault with the fiber.

KALE

Kale or borecole is another variety of brassica which is prized for
its curled leaves, abundance of chlorophyll, firmness, hardiness and agree-
able flavor after frost has touched it. Garnishing kale is most beauti-
fully varigated with red or lilac on a green or white ground; especially
after frost.

CHINESE CABBAGE

(Brassica Pe-Tsai)

Pe-Tsai forms a loose head like cos lettuce. Its flavor resembles that
of cabbage and can be prepared in the same manner. Another variety
called pak-choi has smooth and wide leaf stalks like Swiss chard.

KOHL-RABI

Kohl-rabi is another variety of brassica oleracia in which the nutri-
ment is stored in the. pith of the globularly expanded stem.

TURNIP

(Brassica Rapa)

The turnip differs from the kohl-rabi in that its upper extremity of
the root expands in becoming the receptacle of nutriment.

RUTABAGAS

(Brassica Campestris)

The Rutabagas or Swedish turnips have firmer flesh and grow deeper
in the soil than the turnips. Very hard turnips should be grated and

ALIMENTARY BOTANY 287

combined with some other soft and coarser salad material such as
chopped cabbage.

RAMPION OR RAMPS

(Campanula Ranunculus)

The leaves as well as the roots of rampion make delicious and whole-
some salads. The roots can be gathered from October on throughout
the Winter. It should have a space in every cottage garden. In sow-
ing simply spread the seed over the prepared surface as it does not bear
covering.

COMMON MALLOW OR CHEESES

(Malva Rotundif olio)

This herb grows as a weed in cultivated grounds ana roots very deep
thereby drawing valuable mineral elements to the surface. It has no
repulsive flavor or odor whatever and tastes mellow and mild so that
it is relished by all who like lettuce. The young full grown leaves are
tender, crisp, substantial and satiating. Prepare it for salad as you
would lettuce and all will like it. It is valuable as a tonic herb. Even
the ancients knew its emollient properties.

LAVATERA

(Malva Lavatera)

Lavatera is cultivated for its large and pretty flowers which are borne
all summer and fall. The flowers are sweet and the leaves are as mild
and palatable as those of the cheeses. This plant is both ornamental
and useful and is easily cultivated.

CURLED MALLOW

(Malva Crisp a)

This mallow grows four to six feet high and is leafy to the top.
The leaves are large and curled at the edges. They are sometimes used
for garnishing desserts but they make as wholesome a salad as the com-
mon mallow.

HOLLYHOCK

(Althaea Rosea)

The hollyhock leaves resemble those of cheeses in flavor and con-
sistency. Among the many varieties of hollyhocks there are some most
pleasantly mild and mellow and some slightly bitter but not disagreeably
bitter. The hollyhocks have many wholesome qualities and beneficial
salts. The leaves, the flowerbuds and the petals of the double flower
can all be prepared into tempting, delicious and beneficial salads. Pre-
pare the flowers like Nasturtium flower salad or use them for garnish-

288 UNFIRED FOOD

ing. The black or deep purple flowers are used as a remedy in throat
troubles and whooping cough. The hollyhock flowers, when picked and
dried after they have fully unfolded, make a crisp and most delectable
dry food. These dried flowers, called "Mallow-crisps" will be eaten in
winter with avidity by young and old.

SASSAFRAS

(5\ Officinale)

The young and tender leaves of the sassafras are slightly mucilag-
inous and have a pleasant aromatic flavor. They can be added to salads
for their flavor or prepared like linden leaves.

THE LINDEN TREE

(Tilia Americana)

The young, half grown, tender linden leaves are wholesome as food.
They have no repulsive flavor and are very satiating. They become
mucilaginous in the mouth in chewing. This quality renders them a
balsam on inflamed mucous surfaces and an intestinal lubricant. The
indigestible portion absorbs effete poisons from the alimentary canal
and carries them along.

For a constant tender growth of salad leaves plant a young tree and
let it grow in bush form by trimming off the main shoots.

SPINACH

(Spinacia Oleracid)

Spinach as well as the beets belong to the goose-foot family. So
far as analyzed; spinach, Swiss chard and beets have the highest per
cent of organic salts among the salad herbs. The acrid principal in
spinach is neutralized by combining the spinach with peanuts. Spinach
should always be combined, either, with sorrel, parsley, celery, cress,
nasturtiums, onions or tomatoes. It is also palatable when dressed with
rhubarb juice and honey.

SWISS CHARD

(Beta Vulgaris)

The broad succulent petioles of this beet are full of juice rich in
tonic elements. The petiole or the whole leaf may be used for salad
dressed with flaked nuts, oil or honey. Six plants, one foot ^ apart, will
supply a small family all summer if the nurse will practice a little
economy and break away only the outside and oldest leaves leaving the
young leaves to grow to maturity.

ALIMENTARY BOTANY

289

SWISS CHARD

BEETS

(Beta Vulgaris)

The beets, like spinach, contain a harmless acrid principle which an-
noyingly irritates the throat of some people after they have eaten them;
but when they are eaten together with peanuts there will be no acridity.
The blood beets are preferable for their color, sweetness and tender-
ness. They are fine for marbling salads and coloring soups and drinks.
The flavor of beets is much improved by soaking them in rhubard juice.
Beets, sorrel, nuts and oil or honey is a good combination. Two ounces
of grated blood beet yields one ounce of juice and the pulp may still be
used for salad.

NEW ZEALAND SPINACH

(Tetragonia Expansa)

This is a low spreading and branching herb with soft, thick, fleshy
leaves and of a crystaline appearance. When sown early it will grow
in any soil an.d resist drought. This herb is wholesome and its juice rich
in tonic elements. It is somewhat harsh in the aftertaste but still it
makes a good admixture to other salad herbs when dressed with flaked
nuts and rhubarb juice.

290 UNFIRED FOOD

ICE PLANT

( Mesembrianthemum Crystallinum )

This herb is as wholesome as spinach and is not as acrid. It is
very juicy and succulent as it develops no hard fibre. Its juice has
demulcent and diuretic properties due to its fine organic salts. It re-
quires only a little honey for a dressing to make it palatable.

PURSLANE OR PUSLEY

(Portulaca Oleracea) and (Claytonia Perfoliata)

The cultivated varieties of purslane have thick and succulent stems
and large fleshy leaves. The winter purslane, however, has not so
large a leaf but its broadly funnel-shaped collarette (in which is a panicle
of small flowers) is large and fleshy like the leaves. These herbs make
a wholesome salad when minced and dressed with honey-cream dressing.

MOUNTAIN SPINACH
Melden or Orach

(Atriplex Hortense)

This is a good pot herb but for a green salad it has too much of a
harsh repulsive odor.

CHIVES AND SHALLOT

(AlKum Schaenoprasum)
(A. Ascalonicum)

A row of each of the above alliums should be in every garden to
take the place of onion tops. They take little attention being perennial.
They are very useful for bringing out the sweetness of other herbs.

LEEK

(Allium Porrum)

Leek is another most useful flavoring herb and has very wholesome
properties. The hardier varieties can be wintered in a cellar and if
planted in a large flower pot the leaves may be cut as often as they get
too long to support themselves or the bulb may be whittled away from
the top on the instalment plan until it is used up.

ALIMENTARY BOTANY 291

WELSH ONION

(Allium Fistulosum)

This onion is served like blanched celery. People who do not relish
onions because of their pungency will find a relief in chewing them
together with peanuts or other nuts.

ONION

(A Ilium Cepa)

The onion is a natural provision for winter like cabbage and is most
useful to give relish to winter salads. The pungent volatile oil of the
onion as well as of the whole allium family has a usefulness other than
its flavor. This oil imparts a positive character to the onion. People
with a negative character especially those with a negative stomach relish
positive foods exceedingly. Onions are indicated for some patients
suffering from negative diseases who require positive food elements other
than the positive organic salts for immediate action.

N. B. The dark shade in the color of the lips indicates a negative
stomach. For general use the mildest and sweetest onions are most
advisable. The varieties that are known to be mild and sweet are the
Teneriffe, Barletta and Rocca.

THE IRISH POTATO

(Solatium Tuberosum)

The prevalent idea is that the common potato is unwholesome in its
natural state. And why? Because mamma scolds the child that craves
to eat them. The author has known many children who terrified their
mother by eating uncooked potatoes. The peeled and washed potato is
as sweet as an apple to the unperverted sense of taste when there is
a demand for alkaline elements. It is known as an anti-scorbutic. The
unfired potato has aseptic qualities and can not ferment in the stomach.
It is the best food-cure for fermentation of the stomach and intestines.
It leaves them sweet and strengthened if cooked foods are avoided. For
salads the potato is best served chopped in combination with other veg-
etables such as chopped cabbage, grated turnip or carrot dressed with
flaked peanuts, pignolias or almonds and honey.

SWEET POTATO

(Ipomoea Batatas}

The sweet potato is most useful in the unfired diet. It is rich in
organic sugar and organic salts and like the Irish potato has aseptic and
alkaline properties. For combination salads it may be sliced, chopped or
grated to harmonize with the other ingredients.

292 UNFIRED FOOD

DAHLIA

(D. Variabilis)

The tuberous roots of the dahlia make a most delicious and whole-
some food. They are as crisp and juicy as the finest young radishes.
They have a warm spicy flavor which is, at once, relished and even
craved. The tubers may be peeled, cut into sections and served like
radishes or they may be chopped and combined with other vegetables
and nuts to form salads. Hereafter that variety which is productive of
the finest, the largest and the roundest tubers will be selected and culti-
vated for food. The most perfect tubers were found among the red
and yellow varieties. In good soil they are as productive as the sweet
potato. They will be in great demand when their value is known*

JERUSALEM ARTICHOKE

(Helianthus Tuberosus)

The Jerusalem artichoke tuber can not be compared with the Irish
potato as it is very distinct from it and has no disagreeable flavor and
odor. It is as useful and wholesome as the sweet potato and is very
rich in organic salts. For combination salads it may be chopped or
sliced and dressed to suit the other ingredients. The tubers can be dug
in fall, throughout the winter, and in spring until the sprouts form green
foliage. The "potato-artichoke" is less knobby and larger than' the com-
mon variety.

HORSERADISH

(Nasturtium Armoracia)

Horseradish after it is cooked or pickeled is nothing but a useless
irritant. As an unfired condiment judiciously used it is wholesome as
the cresses and most beneficial. Its organic salts are useful in elim-
inating uric acid and other waste poisons which when suddenly pre-
cipitated into the urine often irritate the urinal tract. Grated horse-
radish renders unfired soups and salads deliciously sweet and warm.
Horseradish is very useful in cases of dropsy attended with general
debility.

CHUFA OR EARTH ALMOND

(Cy perus Esculentum)

This sedgelike plant produces edible tubers as large as peanuts which
are rich in oil, sugar and tonic elements. They are wholesome for chil-
dren and grownups. Their cultivation for the table and as nibblers
should be encouraged. They are now procurable from large seedhouses.

ALIMENTARY BOTANY 293

TURNIP-ROOTED CHERVIL

(Chaerophyllum Bulbosum)

This chervil produces roots similar to short carrots with a fine gray
skin and yellow-white flesh. These roots may be coarsely grated or
chopped and mixed with other salad material. The seed must be sown
in autumn in well prepared soil in order to have it germinate in spring.
The roots are ripe after the leaves dry up but they improve in quality
during the next four to eight weeks. The Prescot Chervil has larger
roots which are coarser in flavor. This seed should not be sown before
July to prevent the plants from running to seed.

SKIRRETS

(Sugarwort)

(Slum Sis (c) arum )

This plant is a native of Asia but it has been long cultivated in
Europe for its tuberous clustered roots which are white and very sweet.
They are an excellent and delicious winter vegetable.

POMME BLANCHE

Prairie Turnip
Pomme de Prairie

(Psoralea Esculcnta)

This is an edible, mealy and farinaceous turnip shaped root of a
leguminous plant. It has similar food value as string beans.

GOLDEN THISTLE

(Scolymus Hispanicus)

The roots of golden thistle are used for winter salad like salsify.
They can be dug from September on through the winter.

CARDOON

(Cynara Cardunculus)

Blanched cardoon stalks dressed with flaked nuts becomes a relish
for those who crave that peculiar bitter flavor.

ARTICHOKE (FRENCH)

( Cyn ara Scolym us)

The receptacle (or bottom) and the base of the scales of the young
and tender artichoke flowers are eaten uncooked. Chop the eatable por-

294 UNFIRED FOOD

tion and serve it dressed with lemonole dressing, rheumole dressing or
honey-cream dressing. Those varieties which are so harsh and strong
that they can not be eaten uncooked are not good health food. The
sweet artichoke of Genoa, the perpetual and a few other varieties are
mild and delicate in flavor while the heads are young. The blanched
stems and leaves of the artichoke can be served like cardoon.

PIMPINELLA OR SALAD BURNET

( Poteriu m Sa ngu is orb a)

The tender young leaves of pimpinella are used for salads. Their
flavor resembles that of the green cucumber. The leaves are produced
for a longer time if the plants are not allowed to flower.

BORAGE (GEISSFUSS)

(Borago Officinalis)

Borage is a wholesome herb rich in nitre but it will be forgotten
in the abundance of other preferable herbs. The flowers are used for
garnishing.

ASPARAGUS

(Asparagus Officinalis)

The young and tender shoots of asparagus make wholesome spring
salad material until they are six inches tall. They resemble string beans
in flavor. They should be chopped (whittled), combined with chopped
nuts and dressed with honey.

HOP

(Humulus Lupulus)

In spring the very young shoots of hops are used in the same way
as asparagus or salsify in Belgium. A small portion may be mixed
with other salad herbs for variation.

UDO

(Aralia Cor data)

Udo is extensively cultivated in Japan and China for winter salad.
The roots of this plant are forced in winter like Witloof chicory. The
blanched shoots of udo, which resemble asparagus are as tender and
mild as the midrib of a lettuce leaf. The shoots may be either sliced
or chopped and served like lettuce.

ALIMENTARY BOTANY 295

BEANS

(Phaseolus Vulgaris)

Only those varieties, of the common beans, which produce a fleshy,
crisp and tender pod are useful in the natural (unfired) diet. The wax
bean, the stringless (snap) bean and the string bean are well known.
The tender pods, fresh from the garden, are chopped or whittled and
dressed with honey or combined with sweet corn, sliced off the cob,
chopped cabbage or grated roots and sweet nuts. Cooked beans are not
advisable for health foods.

LIMA BEANS

(Phaseolus Lunahis)

The full grown lima beans, as long as the pod is green, is sweet,
crisp and tender. This bean when chopped and dressed with honey
makes a most wholesome and delicious salad. The dried lima beans
can be soaked until they are tender, slipped out of their coats and pre-
pared like the young beans. Uncooked lima beans like nuts, absorb
stomach and intestinal acids; whereas, cooked beans may start to fer-
ment in the stomach and continue until they are eliminated. The lima
beans are the only beans that are sweet and mild enough to be used,
when ripe and dried, in unfired dishes

PEAS

(Pisum Sativum) (Circer Arietium}

The young shelled common pea and chick pea make a most palatable
salad when chopped and combined with grated cocoanut or dressed with
honey. Dried green peas and dried chick peas can be soaked until
tender and served, ' in winter, like young peas. The chick pea, when
dry, is hard but brittle and it is the sweetest of peas. This pea makes
a palatable "brawn food" when ground to meal and mixed with grated
cocoanut. There is also the sugar pea which can be eaten with the
pod or served like wax beans.

SWEET CORN

(Zea Mays)

Sweet corn, white corn and black corn is a most palatable food
when it is nearly full grown and before it becomes hard and ripe.
Green corn may be served on the cob with an addition of nut cheese.
Green corn for salads should be either sliced off the cob, grated off
or scraped off with the back of a knife after the rows are split.
Green corn sliced off the cob ; combined with nasturtium flowers,
chopped ; a little parsley or celery; chopped and grated cocoanut makes
a delicious salad.

296 UNFIRED FOOD

OKRA

(Hibiscus Esculentus)

The young seed pods of the okra or gumbo are prized for their
mucilaginous albumen. Those who relish a gummy salad may chop
a pod and mix it into the salad material. It will have a satiating ef-
fect. The dried leaves and pods of gombo when ground to powder
is called "gombo filee" and is used to thicken soups. The gombo filee
in the market which is mixed with spices is not advisable for the health
diet. Pure gombo powder may be used in uncooked winter soup to
help it carry the ingredients. Use it sparingly or the soup will become
stringy.

LICORICE

(Glycyrrhiza Glabra)

The licorice roots are most wholesome for the children as well
as the grownups. The dried or fresh roots are chewed to extract the
sweet juice which is most rich in saline sugar. The pulp should be re-
jected when it ceases to taste sweet. These roots may be chewed with
benefit by all whose blood requires to be toned with organic salts. The
licorice sticks and licorice candy, on the market, is worse than use-
less because its organic sugar and organic salts have been rendered
inorganic in the process of extraction and concentration. Dried licorice
root powdered or ground very fine is the most wholesome substitute
for commercial sugar; but it is so extremely sweet that it must be
used in very minute and sparing quantities; otherwise the dish, so flav-
ored, may become repulsively sweet — especially, to those who are not
accustomed to the licorice flavor; therefore powdered licorice-root is
best served like sugar to be used by each individual in drinks or soups,
on salads or brawn foods as desired.

SUGAR CANE

(Sorghum Saccharatum) (Saccharum Officinarum)
Green sorgum or sugar cane for table use is of intestinal value in
its season; not only because its juice is sweet and delicious, but especially
because its juice contains organic salts so combined with sugar as to
have the power to rejuvenate the human organism. This saline sugar
will replace old and wornout tissue in your body and make you, almost
to say, a new and younger being. This result, however, is only obtained
when the juice is used in its natural, uncooked .and unfermented state.
The stalks are prepared for the table by cutting them into sections below
each joint and then slicing the rind off the pith with a sharp knife.
The shelled piths may be dried in the sunshine and when they are per-
fectly dry they may be stored in large mason jars or other airtight ves-
sels for any season. The green or dried piths are chewed until all the

ALIMENTARY BOTANY 297

sweet juice is extracted and the tasteless fibre is rejected. The clear
juice may be extracted from the fresh shelled piths by running them
through an Enterprize Juicer. This may then be used whole or diluted
with other juices or water for tonic drinks or tonic soups, or as a sweet
dressing for appropriate salads. A portion of the juice can be extracted
by grating the piths and then pressing the juice out of the grated pulp
with a fruit press, but this method is not quite economical. Common
sorghum cane is ripe for use when the seed begins to form. The time
will come when, the green sugar cane will be marketed like vegetables
and the dried piths like sweet root. The author raised a dozen rich
canes in a tub on the roof.

MAPLE SAP

Maple sap, in its natural state, fresh from the tree, in early spring
will do for a depleted and wornout body what sugar cane juice can do
in the fall. Its virtue lies in the unchanged, organic combination of
sugar and salts. It can be used for delicious spring tonic drinks, for
tonic soups or for flavoring admixtures of drinks and soups and also
for dressing fruit and herb salads. It cannot be too highly recom-
mended to consumptives, invalids and the convalescent.

SALAD FLOWERS

There are two flowers that have already been used for salads, namely
— the nasturtium flowers and the chrysanthemum flowers ; but there are
many other wholesome flowers that are as delicious as the nasturtium
flowers and more relishable than the chrysanthemum flowers. The sub-
ject of esculent flowers deserves more attention. The following five
salad flowers have been described among the Salad Herbs.

Dandelion Flowers.

Hollyhock Flowers.

Nasturtium Flowers.

Oxalis Flower Panicles.

Lavatera Flowers.

The rose petals would make a wholesome salad if they were not so
acrid, but they may still be used for garnishing salads.

MARIGOLDS

(Tagetes Erccta and Patula)

The large double flowers of the African marigold and also the double
flowers of the French marigold make as good and wholesome flower
salad as dandelion flowers. The petals are pulled out of the flower
head, chopped, mixed with a few pignolias or chopped walnut and

298

UNFIRED FOOD

AFRICAN MARIGOLD

dressed with honey. The flavor and odor of these flowers may seem un-
pleasant at first, but after the flowers are tasted about three times they
will be craved, because their sweet aftertaste is like that of the dande-
lion flower. Taste them with confidence the first time and you will like
them thereafter. The leaves may be used for flavoring.

CHRYSANTHEMUMS

( Chrysan th emu m Sinensc )

The large double flowers of chrysanthemums make good salad when
minced, mixed with chopped or flaked nuts and dressed with honey.
The Japanese chef will take the flower of your selection and shortly
return with it in the form of a delicious salad. Honey and peanuts
make a delicious blend of flavors with the resinous flavor of this flower.

ALIMENTARY BOTANY

299

CHRYSANTHEMUM

STOCKS OR GILLYFLOWERS

(Matthiola Annua)

The stocks are the most beautiful flowers of the mustard family.
The leaves have an agreeable bitter taste like that of rock cress and are
quite palatable when combined with peanuts. The double flowers make
a tempting, delicious and wholesome salad when chopped, combined
with chopped nuts and dressed with honey. They may also be served
combined with flaked nuts and rhubarb juice.

ALTHEA, ROSE OF SHARON

(Hibiscus Syriacus)

The flowers of the altheas are as delicious, and sweeter than the
flowers of the sweetest hollyhocks. ' The petals may be served whole or
chopped, like lettuce, dressed with honey or olive oil and lemon juice.
The double flowering shrubs are preferable, because of the bulk and
weight of their flowers.

300

UNFIRED FOOD

ROSE OF CHINA

(Hibiscus Rosa Sinensis)

The double flowers of this rose mallow make as good salad as the
althea flowers.

PANSY

STOCK

PANSY OR HEARTSEASE

(Viola Tricolor)

The pansy is another wholesome herb. Its leaves and flowers have
a dilute flavor of wintergreen, which is lost in persistent chewing. The
leaves can be used as a salad ingredient. The flowers prepared like
the nasturtium flowers alone or in combination with other flowers make
a pleasing variation.

FORGET ME-NOT

(Myosotis Palustris)

Both the flower and the leaves of forget-me-not can be used for
salads.

ALIMENTARY BOTANY

301

ZINNIA

WATER LILIES

(Nymphaeas)

The petals of water lilies make a luxurious salad, when chopped and
combined with grated cocoanut or flaked pignolias.

302

UMPIRED FOOD

DOUBLE ZINNIA

(Zinnia Elcgans)

The large double flowers of the zinnia make a good flower salad
when combined with peanuts. The various colors of these flowers adapt
them well for ornamental salads or for garnishing. The petals should
be pulled, full length, out of the full grown flower head and chopped.
These flowers have only traces of a bitter taste, which resembles that
of the dandelion leaf. Zinnias are easily cultivated.

SWEET PEAS

ALIMENTARY BOTANY 303

FLOWERING BEANS

(Phaseolus Multiflorus)
(Dolichos Lablab)
( W 'is t aria Ch in c t 1 sis )

The scarlet runner, the hyacinth bean and the Chinese wistaria, bear
a profusion of bean flowers which can be used for flower salads. The
double flowered varieties are preferred. Bean flowers and nasturtium
flowers chopped, and chopped pecans dressed with honey is a tempting
and delicious combination.

SWEET PEAS

(Lathyrus Odoratus)

The flowers of the sweet pea can be used for flower salads or for
garnishing.

ALFALFA FLOWERS

(Me die ago Sativa)

The flowers of alfalfa (lucerne) are rich in albumen, fibrine, cal-
cium, sulphur, iron, sodium and potassium. The alfalfa roots pene-
trate deep into the subsoil and therefore are able to bring up mineral
elements that other plants are not able to reach. The ladies of the
Median court ate these flowers to maintain their beauty. The flowers of
this and other clovers have been found remedial in cases of nervous
debility and female diseases. They are wholesome for all. Combine
them with salad herbs or prepare them like hyacinth bean flowers.

VERBENAS

(Verbena)

The corollas of verbenas can be used for flower salads. They may be
used whole or chopped and dressed with honey or rhubarb cream.

ROSELLE

(Hibiscus Sabdariffa)

The acid calyxes of this malva may be used for flavoring salads or
drinks.

• SWEET ALYSSUM

(Alyssum Martinum)

Sweet Alyssum is covered with little flowers all summer till frost.
The taste of the flowers resembles that of turnips. These make a very
pretty salad garnish and when chopped can be sprinkled over salads.

304

UNFIRED FOOD

SWEET ALYSSUM

FLAVORING HERBS

Flavoring herbs are those which are wholesome, but must be used
in sparing quantities because of their strong and pungent flavors. They
are useful for varying the flavor of dishes without materially changing
their composition.

• FENNEL

(Foeniculum Vulgare)

Fennel is cultivated for its sweet aromatic foliage and seed. The
leaves may be used to flavor salads and the seeds for confections.

TARRAGON

(Artemisia Dracunculus)

This flavoring herb has a pleasing odor of new-mown hay and is
much relished.

ALIMENTARY BOTANY 305

MINTS

(Labiatae)

Sweet Bazil (Ocimum Basilicum).
Spearmint (Mentha Viridis).
Peppermint (Mentha Piperita).
Pennyroyal ( Hedeoma ) .
Savory (Satureia Hortensis).
Majoram (Origana Majorana).
Thyme (Thymus Vulgaris).
Creeping Thyme (Thymus Serpyllum).
Sage (Salvia Officinalis).
Ground Ivy, Gill, (Nepeta Glenchoma).
Hoarhound (Marrubium Vulgare),

All these aromatic herbs of the mint family are useful and whole-
some for flavoring salads, soups and nut-cheeses. They must be used
sparingly to get the best effects. In small quantities they stimulate the
appetite, but in large quantities they satiate by tiring the tastebuds.

TAGETES LUCIDA

This herb has a flavor very much like Tarragon.

CHERVIL

(Anthriscus Cere folium)

This herb resembles parsley, and is used like it, but its flavor is not
universally relished; yet the taste may be acquired.

DILL

(Anethum Graueolens)

Dill with its pleasant fennel odor may add much to the flavor of
salads.

SAGE

(Salvia Officinilis)

Sage is a wholesome flavoring herb and has also active anthelmintic
properties.

ANISE

(Pimpinella Anisum)

The sweet aromatic seeds of anise make a wholesome and often
much relished condiment. The flavor combines well with wheatmeal.
The seeds may also be used in fruit confection and fruit wafers. Before
using anise seed in food,' it is best to find out whether those who are
to eat relish the flavor.

306 UNFIRED FOOD

CARAWAY

(Carum Can//)

The aromatic fruit of the garden caraway is a wholesome condiment.
A small quantity mixed into rye, which is to be ground for meal, may
improve its flavor. The ground seeds also improve the flavor of cab-
bage salad.

HERBAL GAME

There is a perverted and a natural sportmanship. The propensity
to hunt after rare foods is an evolutionary acquirement and has become
instinctive. The primitive sportsman hunted after rare and delicious
herbs. When the first nuts and fruits were produced, in the order of
evolution, these became the object of the hunt. When these first sports-
men had evolved sufficient reason to realize the danger of exterminat-
ing those rare relishes they turned to cultivate them and thus the
gardener and the farmer is the son of yon sportsmen. The primitive
sportsmen had no arrow nor gun and the humane sport of today needs
but a knife and a bag or basket to gather the following uncultivated
relishes.

SHEEP SORREL

(Rumex Acetosella)

Sheep sorrel or red sorrel grows in all sterile fields and is a most
useful "salad weed." It is often preferred to cultivated sorrel for its
firmness and sweetish acid.

SHEPHERDS PURSE

( Cap sell a Bursa-Pastoris )

This herb is not injured by frost and is available in April and May.
It blends well with flaked nuts and is a good tonic herb.

YARROW

(Achillea MiUefolium)

Yarrow is also called milfoil, green arrow, thousand leaf, carpenters
grass, bloodwort, old man's pepper and soldier's woundwort. It may
be found in lawns and meadows. The leaves of this herb make a whole-
some piquant salad in early spring, before they are five inches tall.
They should be chopped quite fine and mixed with an equal weight of
flaked peanuts. It is a mild worm expeller. It is often used as a stim-
ulant tonic. „ It also acts on the bladder and checks excessive discharges.

SWEET WOODRUFF OR WALDMEISTER

(A spend a Odor at a) •
This herb has a pleasant taste and makes a wholesome salad.

ALIMENTARY BOTANY

307

BROOKLIME OR WATER SPEEDWELL
(G. Bachbungenkraut)

(Veronica Anagallis and Americana)

This herb is as good and wholesome as water cress, beside which it
grows.

MEADOWSWEET, GEISSFUSS

(Spiraea Salicifolia)

Antonie Preissler has included this herb in her food book. It will
add to the pleasures of the vegetarian sport. Those who suffer from
rheumatism will eat it with benefit.

MARSHMALLOW

(Althaea Officinalis) *
The marsh mallow leaves make a wholesome salad.

SOUR KNOTWEED

(Polygonum Hartivrightii)

Sour knotweed (also called sour smartweed) grows in moist hard
soil or muddy places. The leaves are narrow, short stalked, slightly

SOUR KNOTWEED.

hairy and the stems are covered with hairy sheaths, which have a con-
spicuous leafy border. The leaves and young stems are crisp and have
a delicious sweetish sour taste. This herb makes a palatable salad. In
the sands near the lakes grows a similar plant which is hard and not
so sweet.

3o8 UNFIRED FOOD

VELVET LEAF

(Abutilon Abutilon or Avicennae)

Velvet leaf, also called Indian mallow, has large, roundish, velvety
and yellowish leaves. Its flavor is at first disliked, but relished after
it has been tried several times.

HARTSHORN PLANTAIN

(Plantago Coronopns)

Hartshorn plantain is also called buckshorn and star of the earth.
It grows wild near the sea in stony and sandy places, but it is also
extensively cultivated for mixing in salads. The leaves of the cultivated
plant are more tender.

PLANTAIN

(Plantago Major)

The young leaves of the several varieties of plantain are quite pal-
atable when chopped, minced and served with nuts and honey. The
taste is soon acquired. The plants respond well to cultivation.

CAT S PAW OR EVERLASTING

(Antennaria Dioica or Ncodioica)

This herb grows two to four inches tall in sterile soil and sunny
places. It has cottony leaves and corymbed heads, which resemble a
cat's paw. It is relished in salads for its pleasant warm flavor.

MOONSHINE

(An ap h alis Mar gar it ace a )

Moonshine is also called life-everlasting and silverleaf. It generally
grows, in sandy woods, on the north side of trees and twelve to eighteen
inches high. It has a pleasant warm flavor.

ALIMENTARY BOTANY

309

SALAD HERBS

Water is
Deducted

Protein

Oil

Sugar
Starch

Ash

Spinach

90.26

27 98

4 40

41 93

25 69

Portulaca Oleracea

92.61

30.31

5.41

43.17

21.11

Celery

94.50

20 46

2.27

59 09

18 18

92.50

20.47

5.87

55 90

17 76

Lettuce .

95 00

23 43

5 05

54 12

n40

Dill

83-84

21.53

5.44

58.05

14 98

Goosef oot, White

79.53

19 25

3 71

62 29

14 75

Endive

94.13

29 50

2 22

54 31

13 97

Dandelion

85.63

19.56

4 80

62 42

13 22

Rhubarb Stalks :

94.80

10.59

5.00

71.86

12 55

Cauliflower ... .

90-90

24 51

4 18

58 90

12 41

Leek

87.62

26 09

5 57

55 98

12 36

Cabbage

90.02

20.27

8 62

63 88

12 23

Mugwort

79.01

26.49

5.53

55 83

12 15

93.40

40.90

6.10

40.90

12 10

Plantain

81.50

14.32

2.22

71.78

11.68

Parsley

85.05

24.48

4.81

59.47

11.24

Sorrel .

92.19

30.98

6 14

52 38

10 50

Summer Savory

77.88

19.76

6.46

64.24

9 54

92.00

27.15

3.46

59.95

9 44

Pimpinella

75.35

22.92

4.99

65.11

6 98

Onion

89.60

13.03

3.42

77.91

5.64

(Cellulose, which is so useful in stimulating intestinal peristalsis, constitutes from 1 to 6 per cent
of herbs. It is included in the carbohydrates.)

SALAD ROOTS

Water is
Deducted

Protein

Oil

Sugar
Starch

Ash

Radishes

92.17

17.54

1.50

69.12

11.84

Beets

87 50

13 00

1.00

77 00

9 00

Parsnips ....

84 25

10 32

3.17

77 78

8 73

Rutabagas

83.70

21.08

1.00

69.57

8 35

Turnips

89.57

12.32

1.37

78.09

8.22

85.57

33.75

1.45

56.69

8.11

Sweet Potatoes

67.80

6.22

1.86

83.85

8.07

Celeriac

84.10

9.91

2.85

80.24

7.00

Carrots

87.05

17.72

1.54

73.79

9.95

76.70

11.58

.35

80.47

6.44

79.50

12.64

.98

81.36

5.02

78.00

10.14

.46

83.81

4.59

SALAD SEEDS

Water is
Deducted

Protein

Oil

Sugar
Starch

Ash

String Beans

89.25

21.00

3.00

69.00

7.00

Sugar Peas .

91.00

22.31

1.58

69.21

5.90

74.60

27.56

1.97

66.53

3.94

68.50

22.54

2.22

69.84

5.40

Green Corn

75.40

12.60

4.47

80.08

2.85

310

UNFIRED FOOD

VEGETABLES

THE COMPOSITION OF THE ASH IN FRACTIONS OF IOO PARTS

Percent of Salts
After Water
is Deducted

Sodium

Magnesium

Calcium

B
p

-2
^

Phosphorus

Sulphur

Silicon

Chlorine

Spinach

25 69

8 68

I 65

3 06

4 26

2 63

1 77

1 16

1 62

Swiss Chard. ,

17 76

6 27

9, 11

4 49

1 94

17 40

1 81

1 08

2 56

6 54

1 60

1 41

1 33

Dandelion

13.22

1 40

1 18

9, 70

5 94

1 05

Cauliflower

12.41

5 51

2 45

1 57

Leek . ...

12 36

1 75

] 28

3 79

2 04

Cabbage . .

12.23

1 37

2 62

3 36

1 80

1 00

Rampion .

12 10

1 18

5 50

1 02

2 42

Radishes

11.84

9, 50

1 65

3 78

1 28

1 08

Asparagus

9.44

1 61

1 02

9, 26

1 75

Rutabagas , »

8.35

8?,

3 92

1 21

Kohlrabi

8,11

,24

.58

2 84

1 76

Celeriac

7.00

a 96

1 08

Carrots

6.95

1 47

2 55

,87

Horseradish

6.44

1 94

1 98

Onions . .

5 64

1 29

1 91

Artichokes

5 02

,15

,16

2 37

,50

Potatoes

4.59

2?,

2 75

FOOD VALUE OF SALAD HERBS, ROOTS AND SEEDS

Calories
per
Ounce

Spinach

7 8

Radishes

8.0

Celery . . .

5 3

Beets . . . .

13 1

Lettuce

5.0

Parsnips

17.0

Endive

5 9

Turnips

11.1

Dandelion . .

15 2

Sweet Potatoes

34 5

Cabbaere .

10.5

Carrots

14 0

Plantain

9.7

Artichokes

22.4

Parsley

16.1

Potatoes

24.0

* v

oorrel

16.5

Spring" Beans .

11.8

Asparagus

8.6

1 O

Sugar Peas

9.8

Pimpinella ....

27.8

Lima Beans

34.9

Onions

11.7

Green Corn

28.7

ALIMENTARY BOTANY 311

CITY GARDENING

The lots in the larger cities are generally so small that there is very
little room for the cultivation of salad herbs .and roots. Every family
in a city should cultivate at least about five hundred square feet of
fertile soil for food. Such an area judiciously cultivated and arranged
can produce all the green herbs and some of the roots an average fam-
ily may require, for their health, throughout the year. For the sake
of experiment the author asked his landlord to permit him to cultivate
a portion of the back yard. The landlord gave him an area of thirty-
five feet long by six feet wide. The soil was very poor, yet this mini-
ature garden produced enough salad herbs for a family of four, from
the first of June until the last of September, during the last five years.
The author would not advise the cultivation of corn, cabbage, cauli-
flowers, parsnips, rutabagas, sweet potatoes and artichokes in so small
a garden. The diagram below shows how the above mentioned, per-
petual supply of salad herbs was produced. It will be noticed that
every other row is lettuce, radishes, curled cress or corn salad. These
rows should be used up before six or eight weeks after sowing, to make
room for the later and larger herbs. It will be noticed again that nas-
turtiums, Swiss chard, whitloof, chicory, sorrel, celery and parsley are
thirty-two inches apart or every fourth row. These late herbs require
all that space after ten or twelve weeks growth, and by that time the
broad-leaved endive and cos lettuce is used up. The oxalis and upland
cress does not need as much space as the other late herbs. Sow chicory,
sorrel, celery, parsley and cress closely in a drill, traced with the finger.
Plant two seeds of nasturtium every six or eight inches. Plant four
Swiss chard seeds every ten inches and when the plants are six inches
high cut the three smallest ones away and leave the largest one grow
until the mature leaves can be broken from the side. The oxalis bulbs
should be planted two or three inches apart. The radishes should be
sown in the drill so that the seeds come about a half to an inch apart.
The lettuce must be sown close enough that the sparrows can have a
few seeds also. Sow the rampion in a shallow drill, but do not cover
the seed. Always plan to use the early rows before they crowd the
later rows. Do not cut the celery and parsley off like chives, but break
away the mature and drooping leaves from the side of the rows as
they grow.

The young leaves should not be picked or cut off the plant unless
you wish to kill it or retard its later growth. If the nurse will practice
a little economy there will be no old leaves to waste, because she will
have used them before! they are old. If the garden is large enough it is
advisable to cultivate a row of dock, dandelions and plantain for early
spring salads. Carrots, turnips, kohl-rabi and parsnips should be
thought of next. Jerusalem artichokes may grow in a waste corner of
the garden. Tomatoes, cucumbers and squashes need plenty of room.
Dahlias and sweet potatoes should have their place, if the garden is
large enough.

312

UNFIRED FOOD

m
|
0

>
>

| KJ

m Q/

•5

: •

a
I *<

x 3

Fence
Nasturtiums 9
Radishes
Broad-leaved Endive
Radishes
Swiss Chard 6
Curled Cress
Broad-leaved Endive
Curled Cress
Whitloof Chicory
Early Lettuce
Coss Lettuce
Corn Salad
Sorrel, broad leaved
Early Lettuce
Curled Endive
Corn Salad
Celery
Lettuce
Rampion
Lettuce
Parsley
Radishes
Oxalis Bulbs 25
Radishes
Upland Cress
Radishes
Coss Lettace
Radishes
Nasturtiums 9
Fence

<— 6 "ft. — ^

a
i

If you wish to know more about the description and the cultivation
of vegetables, send for "The Vegetable Garden," by W. Robinson. This
is the most complete work on the subject.

ALIMENTARY BOTANY 313

POISON IS SOLD AS
CANDY AT SCHOOLS

That most of the candy sold to the school
children of Chicago is rank poison was made
manifest in the report of Joseph W. Hora, a
chemist, to the Consumers' League at a meet-
ing in the Fine Arts Building yesterday.

Mr. Hora showed that what is sold as
licorice, for instance, contains a large amount
of starch, carbon, charcoal and lamp black,
but little or no licorice. He found candies
flavored with coal tar dyes and colored with
cochineal. Some specimens contained clay
and saud and in several instances arsenic.

THREE KILLED BY

PACKERS' SAUSAGE

Father and Two of His Children
Die After a Lunch of Bologna.

FT. SMITH, Ark., June 18. — Three persons
are dead and a fourth is hovering near death
at Belle Point Hospital as the result of eat-
ing packing-house sausages.

The dead are J. B. Barmore, a farmer who
resided near Ft. Smith, and two of his chil-
dren, Emma, aged 5, and James, aged 18
months. Clara, another daughter, aged 7
years, it is thought cannot recover.

Barmore purchased some bologna sausage
from a lunch stand and he and the children
ate freely of it. Before reaching home all
were taken violently sick and the third death
resulted to-day. Mrs. Barmore did not eat the
bologna lunch and was not taken sick.

POISONED BY CANTTED MEAT.

STERLING, 111., June 18.— Three families
are suffering from the effects of eating what
was undoubtedly poisoned meat sent out from
some packing concern, but owing to the fact
that the labels on the can were destroyed it
could not be learned what company sent it
out.

The first family to be affected was that of
William D. Mason of Springfield, followed by
that of Harry Davis of the same place and this
morning the family of Edward Onable became
deathly ill and for a time it was feared the
family would not recover. There is a prob-
ability that the poisonings will result in the
confiscation of canned meats.

INDEX TO INTRODUCTORY SUBJECTS

Pages

Advantageous Food 29

Allopathic Specialists 22

Artistic Diet 11

Attainment of Health 11

Banquet Menu 32

Beelzebub 13

Beneficent Design 12

Brawn and Brain Building Diet 11
Cause of Mental, Moral and So-
cial Diseases 7

Cellulose, Unfired 27, 30

Chlorophyll, Unfired 30

Commercial Snares 34

Cook and Doctor 19

Course Dinner 32

Dedication 5

Digestive Fluids 20

Disadvantageous Food 29

Disease-Resisting Diet 11

Drinks 35

Drugging a Crime 20

Drugs, Palliative 7, 22

Eat to Live 9

Economical Diet 11

Ensnared Humanity 12

For the Sake of Humanity. ... 22

From Cause to Effect 24

Galama 12

Gastronomy 9

Health and Beauty 16

Health Dinners, Informal 31

Health Sustaining Diet 11

Herb and Nut Salads 27

How to Begin the Unfired Diet 31

Human Apes 28

Human Perversity 26

Pages

Human Progress 28

Ignorance and Sense 20

Immoral Tendencies 12

Indigestion and Cause 27

Informal Dinners 31

Interdependence of Body and

Soul 11

Introduction 11

King's and Beggar's Food 23

Malefic Design 12

Man's Natural Food 15

Materia Panacea 13

Medicinal Properties of Food. . 17

Natural Food 17

Natural Food (in verse) 26

Natural Food Remedies 7

95 Per Cent of Disease 27

Oils, Unfired 29

Pain's Soliloquy (in verse) ... 25

Preface 7

Proteids, Unfired 29

Recipes, The 33

Resist not Evil 12

Rich and Poor 23

Saline Matter, Unfired 30

Salvation of the Soul 11

Snary Refuge 28

Starches, Unfired 29

Sugar, Unfired 29

Unfired Food 17

Unfired and Fired Food Com-
pared 29

Variety, Ample 15

Volatile Essences 12

Weights and Measures 34

Youthful Vitality 16

INDEX TO UNFIRED FOOD EECIPES

Pages

April Salads 56-60

August Salads 73-79

Banquet Menu 32

Blank Pages 140-164

Brawn-Foods 104-110

Breads and Cakes 112-114

Butters 133-134

Cakes and Bread 112-114

Cereal Flakes 115-117

Cheeses 135-137

Combination Salads 54

Confections 127-128

Dandelion Flower Salad... 60, 64

Dinner, Informal 31

Dressings 129-132

Drinks 35-40

Flower Salads —

....60,64, 69, 73, 74, 78, 94, 95

Fruit Salads 99-103

Health Dinner 31

Health Drinks 35-40

How to Begin the Unfired Diet. 31

Informal Dinner 31

July Salads 67-73

June Salads 64-67

Lily Salad 73

May Salads 60-64

Measures and Weights 34

Memoranda 140-164

Menu, Banquet 32

Nasturtium Flower Salad 69

Nibblers 138

Nut-Cheeses and Butters. .133-137

Nut-O-Meal 104-107

October Salads 85-89

Optional Ingredients 56

Pan-Tonic Salad 59

Pie Crusts 118-119

Pie Fillings 120-124

Preparation of Salad-Herbs

and Roots.. ..52-54

Pages

Recipes, Introduction to the. . . 33
Salad-Herbs and Roots,

Preparation of 52-54

Saline Meals Ill

Salad Pies 118-124

Salads, April 56-60

Salads, May 60-64

Salads, June 64-67

Salads, July 67-73

Salads, August 73-79

Salads, September 80-85

Salads, October 85-89

Salads, Winter 90-94

Salads, Simplicity 95-98

Salads, Fruit 99-103

Sandwich Fillings 133-137

Sauces and Desserts 125-126

Savories, Substitution of 55

September Salads 80-85

Simplicity Flower Salad 95

Simplicity Dishes 95-98

Soups 41-51

Soups, Summer 41-47

Soups, Winter 48-51

Spring Salads .56-64

Substitution of Savories 55

Substitution of Vegetables,

Fruits and Nuts 55

Substitution of Oil Dressings. . 56

Summer Salads 64-85

Summer Fruit Salads 99-101

Summer Soups 41-47

Unfired Diet, How to Begin the 31

Utensils Needed 139

Water Lily Salad 73

Wedding Cake 102

Weights and Measures 34

Winter Soups 48-51

Winter Vegetable Salads 90-94

Winter Fruit Salads.. .101-103

INDEX TO MATERIA ALIMENTAKIA

Pages

Acid-Binding Elements 171

Auto-Intoxication 184

Average Food Analysis 167

Blood, Healthy 173

Calcium, Organic 178

Calorie, The 170

Calories of Water-free Food

Compared 185

Cereals Analyzed 187

Cereal-Salts Analyzed 191

Chlorine, Organic 183

Daily Requirements 170

Dairy Products 167

Detoxyl 171

Detoxyl and Nutrients Com-
pared 171

Detoxyl and Proteids Com-
pared 172

Dry Analysis of Foods 185-6

Equality of Natural Foods 185

Flesh Food 167

Food Analysis, Average 167

Foods, Non-fermentable 183-5

Food Value of Salad-Herbs,

Roots and Seeds 188

Fruits Analyzed 189

Fruit-Salts Analyzed 192

Healthy Blood 173

Herbs Analyzed 190

Herb-Salts Analyzed 192

Herbs, Food Value of 310-188

Intestinal Intoxication 184

Iron, Organic 174-5

Legumes Analyzed 188

Legume-Salts Analyzed 191

Magnesium, Organic 177

Non-fermentable Foods. . , . 183-5

Pages

Nuts Analyzed 187

Nut-Salts Analyzed 191

Oil 169

Organic Tissue Salts 170

Organic Iron 174-5

Organic Sodium 175-6

Organic Magnesium 177

Organic Calcium 178

Organic Potassium 179

Organic Phosphorus 180

Organic Sulphur 181

Organic Silicon .182

Organic Chlorine 183

Phosphorus, Organic 180

Potassium, Organic 179

Potassium and Sodium Salts

Compared 173

Proteids and Detoxyl Com-
pared 172

Proteids 169

Relative Ratio of Nutrients to

Detoxyl 171

Roots Analyzed 190-

Roots, Food Value of 310-188

Root-Salts Analyzed 193

Salad-Herbs, Roots and Seeds;

Food Value, of 310-188

Silicon, Organic 182

Sodium-Cloride in Food 173

Sodium, Organic 175-6

Starch 169

Sugar 169

Sulphur, Organic 181

Tissue-Salts, Organic 170

Vegetable Kingdom 167

Water in Food 169

Water-free Analysis of Food. . .185

ill

THERAPEUTICS AND PROPHYLACTICS

Pages

Adipose Tissue 201

Alcoholism, Cure for 205

Anaemia 203

Anesthetics 209

Ascaris Lumbricoides 218

Arterio-Sclerosis 226

Bad Taste in the Mouth 202

Bones Softening 216

Bright's Disease 207

Calculus 207

Cancers 216

Cause of Diseases 197

Cestoidea 217

Children's Diseases 218

Climatic Fever 221

Coffee-Heart 206

Colds 208

Concentrated Urine 199

Constipation 203

Consumption £10

Craving for Strong Drinks .... 204

Diabetis 207

Diagnosing from the Eye 229

Dietary for Consumptives 212

Diphtheria 219

Dislocation, Spinal 226

Disorderly Proliferation 201

Dyspepsia 205

Dysentery 221

Eating Too Much 198

Eugenics 218

Fallen Vital Organs 226

Fatty Degeneration 201

Fatty Heart. 206

Fever 221

Gluttony 203

Gout 209

Great White Plague 210

Grippe 208

Healing Crises, Law of 197

Heart Failure. 206

Heart Troubles 206

Helminthiasis 217

Indigestion 205

Inebriety 203

Inheritance 218

Insanity 224

Intestinal Worms 217

Itch, The 225

Ivy Poisoning 225

Kidney Troubles 207

Law of Healing Crises 197

Lice 227

Liver Diseases 207

Malaria 221

Maw Worms 218

Measles 219

Mercury 200

Mercury Poisoning 223

Microbes 199

Mr. Cold 208

Morning Symptoms 202

Mother's Disease 216

Mother's Milk 219

Muscles Relaxed 226

Naturopathic Care 200

Nursing Mother 219

Obesity 201

Obsession 224

Osteo Malacia 216

Outdoor Sleeping 212

Pinworms 218

Poison Ivy 225

Poisonous Drugs 224

Pox 219

Private Diseases 223

Pulmonary Tuberculosis 212

Quinine and Antipyretics 221

Rachitis 216, 219

Relaxed Muscles 226

Rheumatism 208

Rheumatic Heart 206

Rhus-Toxicodendron 225

Scrofula 219

Secondary Causes of Diseases. 119

Sex Troubles 222

Source of Waste Poisons 198

Spleen 203

iv.

INDEX TO THERAPEUTICS AND PROPHYLACTICS— Continued.

Pages

Spinal Dislocation 226

Smallpox 219

Summer Complaints 219

Suppresed Diseases Reappear-. .

ing 200

Stomach Distended 204

Syphilis 223

Taenia Solium 217

Therapeutics and Prophylactics. 197

Thyroid Gland 210

Tobacco Heart 206

Tongue, The 228

Tonsillitis 209

Tropho-Therapy 195

Pages

Tumors 216

Urethritis 223

Urine, Concentrated 299

Vaccination 220

Vaginitis 223

Variola 219

Vegetable Juices for Consump-
tion 215

Whiskey Heart 206

Window Tent 212

Worms, Intestinal 217

Yellow Fever 221

Zymotic Disease 219

PROMISCUOUS SUBJECTS

Pages

Baby, The 250

Bee Stings 251

Blood and Nerve Tonics 248

Blood Purifiers t 247

Boiled Water 242

Burns 251

Cane Juice 245

Cannibal of the Past 250

Chlorophyll-like Function 249

Clabbered Milk 241

Commercial Sugar 244

Common Salt 243

Condiments 243

Cow's Milk 241

Daily Ration 233

Detoxyl 247

Digestive Fluids, Special 243

Distilled Water 242

Doctor Nature 246

Domestic Harmony 251

Drugs 247

Eggs 240

Emotional Poisons 239

Environment and Health 245

Etiquette of Feasting 251

Eyes of the Stomach 243

Fasting 238

Pages

Family Jars 251

Flesh a Stimulant 240

Fletcherization 237

Food and Morality 241

Frigivore 252

Fruit Acids Sterilize 242

Fruit Juices 243

Health and Environment 245

Herbivore 252

Honey 245

Humanity, Perverted 236

Hygienic Dietetics 233

Infant, The 250

Inflammation, Local 251

Laughter 245

Licorice, Powdered, for Sugar. 245

Life of Food 249

Man is a Frugivore and Herb-
ivore 252

Maple Juice 245

Maxims, a few 255

Milk 241

Natural Remedies 246

Nursing, A Fine Art 254

Organic Molecules 250

Organic — or Inorganic Water. 242
Overeating 237

INDEX TO PROMISCUOUS SUBJECTS— Continued.

Pages

Packed Lunches 234

Poultices 251

Power of Resistance and Re-
cuperation 252

Rain Water 242

Recuperation, Power of 252

Restaurant Dinner 235

Salt, Common 243

Sense of Smell 253

Soaking 237

Social Dinners 251

Sodium Chloride 243

Sport, The Vegetarian 253

Stockbreeders, English 244

Sugar, Commercial 243

Pages

Sunshine, The Value of 248

Sunshine and Shadow 253

Taste-Buds 243

Therapeutic Value of Fruit. . . .241

Tooth Destroyers 250

Toxic Poisons of Emotion . . . 239
Two Oranges for a Nickle. . . .254

Vacuum Sugar 245

Value of Sunshine 248

Variety 239

Vegetarian Sport 253

Wholesome Poultices 251

Wholesome Sweets 245

Why Vegetarians Fail 235

ALIMENTARY BOTANY

Pages

African Marigold 279

African Valerian 280

Alfalfa Flowers 303

Almonds 265

Alpine Rock Cress 281

Althea Flowers 299

Althaea Officinalis 307

Alyssum, Sweet 303

Analytical Tablets of

Cereals 263

Fruits 271

Legumes 267

Nuts 265

Salad Herbs 309, 310

Salad Roots 309, 310

Salad Seeds 309, 310

Ananas 276

Anise 305

Apple 268

Artichokes, Frencfr 293

Artichoke, Jerusalem 292

Asparagus 294

Asparagus Chicory 279

Avocado Pear 270

Bananas 269

Banana Meal . ..263

Pages

Banana Figs 263

Barley, Hulless 261

Beans . _ 266, 295

Beans, Flowering 266

Beets 298

Blackberries 269

Blueberries 269

Borage 294

Bran of Wheat 259

Brazil Nuts 265

Brocoli 286

Brooklime 307

Brussel's Sprouts 286

Buckwheat 261

Cabbage 285

Calories, Figures for 270

Cani 283

Cantaloupe 275

Caraway 306

Cardoon 293

Carobs 269

Carrots 285

Cats-Paw 308

Cauliflower 286

Cereals 261

Celery 284

INDEX TO ALIMENTARY BOTANY— Continued.

Pages

Celeriac 284

Cheeses 287

Cherries 268

Chervil 305

Chervil, Turnip Rooted 293

Chicory 278

Chicory, Asparagus 279

Chick Peas 267, 295

Chinese Cabbage 286

Chives 290

Chrysanthemums 298

Chufas 292

City Gardening 311

Circer 267

Cocoanuts 264

Common Potato 291

Common Mallow 287

Composition see Analytical Tables.

Corn 262

Corn, Brazilian Flour 262

Corn, Jerusalem 261

Corn, Rice 262

Corn, Sweet 262

Corn Salad 280

Cos Lettuce 277

Cottage Gardening 311

Cranberries 276

Creeping Thyme 305

Cress, Garden 281

Cress Indian 281

Cress, Upland ,. 281

Cress, Water '.281

Crookneck Squash 274

Cucumbers 273

Curled Cress 281

Curled Dock 282

Curled Mallow 287

Currants 26?

Dahlia Tubers 292

Dandelions 279

Dates -2G9

Desiccation of Fruits 270

Diagram of a Garden 312

Dill 305

Dock, Curled 282

Pages

Dock, French 282

Dock, Sour 282

Dolichos 303

Earth Almonds 292

Egg Plant 273

Elderberry 269

Endive, Batavian 278

Endive, Curled ;^>

Everlasting 308

Esculent Flowers 297

Fennel 304

Fennel Florence 285

Figs 268

Filberts 265

Flavoring Herbs 304

Flowers, Esculent 297

Flowering Beans 303

Food Value of Herbs, Roots

and Seeds 310

Forgetmenot 300

French Dock 282

French Marigold 297

French Sorrel 283

Fruits 267

Garden Cress 281

Garden Lovage 285

Gardening 311

German Celery 284

Gill 305

Gillyflower 299, 300

Golden Thistle 293

Gombo 296

Gooseberries 269

Grains 261

Grapefruit 268

Grapes 268

Green String Beans 266, 295

Ground Cherry 273

Ground Ivy 305

Gumbo 296

Hamburg Rooted Parsley 284

Hart's-Horn Plantain 308

Heart's-East 300

Herb- Patience 282

Herbal Game 306

vii.

INDEX TO ALIMENTARY BOTANY— Continued.

Pages

Hibiscus 299, 300

Hoarhound 305

Hollyhock 287

Hop 294

Horseradish 292

Hubbard Squashes 274

Huckleberry 269

Hulless Barley 261

Husk Tomato ....273

Ice Plant 290

Indian Cress 281

Indian Mallow 308

Irish Potato 291

Jerusalem Artichoke 292

Jerusalem Corn 261

Kaffir Corn 261

Kale 286

Kohlrabi 286

Lamb's Lettuce 280

Lavatera 287

Leek 290

Legumes 266

Lemon 268

Lentils 266

Lettuce 277

Licorice 296

Lilies, Water 301

Lima Beans 266, 295

Lime 268

Linden Tree 288

Locust Fruit 269

Lovage 285

Love Apples 27S

Lucerne Clover 303

Mad-Apple 273

Maize 261

Majoram 305

Mallow, Common 287

Mallow, Curled 287

Mallow, Indian 308

Maple Sap 297

Marigolds 297

Marsh-Mallow 307

Meadowsweet 307

Milfoil , ..306

Millet 262

Milo-Maize 261

Mints 305

Moonshine 30$

Monk's Rhubarb 282

Mountain Spinach 290

Mulberries 269

Musk-Melon 275

Musk-Squash 274

Mustard, White 282

Narrow Dock 282

Nasturtiums 281

Nasturtium Tubers 282

Navy Beans 266

Nepeta 305

Netted Melons 275

New Zealand Spinach 289

News Clippings 313

Nuts 264

Nuts, their Salts and Proteids

Compared 266

Nymphaeas 301

Oats 261

Oko Plant 283

Okra 296

Olive 268

Onion 291

Orange 268

Oxalis 283

Pansy 300

Parsley 284

Parsley, Hamburg Rooted 284

Parsnips 285

Paw-Paw 270

Peach 268

Peanuts 264

Pears 268

Peas 266, 295

Pea, Chick 267

Pecans 265

Pennyroyal 305

Pepino 273

Pepper-Grass 281

Peppermint 305

Peppers, Sweet Salad ........ 273

viii.

INDEX TO ALIMENTARY BOTANY— Continued.

Pages

Persimmons 270

Pe-Isai 286

Phaseolus 303

Pignolias 265

Pimpinella 294

Pineapple 276

Pine-Nuts 265

Plantain 308

Plantain Banana 269

Pod Beans 295

Pomme Blanche 293

Pomegranate 270

Potato 291

Prairie Turnip 293

Preserving Fruit 270

Prickly Pears 270

Prunes 274

Pumpkins 274

Purslane 290

Quince 268

Radishes 280

Rampion 287

Raspberries 269

Rhubarb 283

Rice 262

Rock Cress 281

Rock Melons 275

Rose-Kale 286

Rose of China 300

Rose of Sharon 299

Rose Petals 297

Rutabagas 286

Rye 261

Sage 305

Saint John's Bread 269

Salad Burnet 294

Salad Herbs 277

Salad Flowers 297

Salad Peppers 273

Salad Roots 284, 287, 291, 293

Saline Abundance, to find the. .270

Saline Meal 264

Salsify 280

Sassafras 288

Savory 305

Pages

Scalop Squash 274

Scorzonera 280

Scurvy Grass 281

Shallot 290

Sheep Sorrel 306

Shepherd's Purse 306

Silver Leaf 308

Skirrets 293

Sorghum 296

Sorrel 283

Sour Dock 282

Sour Knotweed 307

Spanish Peanuts 264

Spearmint 305

Spelt 262

Spinach 288

Spinach Beet 288

Sprouts 286

Squashes 274

Stocks 299, 300

Strawberries 275

Strawberry Tomato 273

String Beans 295

Sugar Cane 296

Sugarwurt 293

Sweedish Turnips 286

Sweet Alyssum 303-304

Sweet Bazil 305

Sweet Corn 262, 295

Sweet Herbs 304

Sweet Peas 302, 303

Sweet Potatoes . . . | 291

Sweet Salad Peppers 273

Sweet Woodruff 306

Sweetroot 296

Tagetes Lucida 305

Tall Sorrel 283

Tamarinds 269

Tangerines 268

Tarragon 304

Thyme 305

Tomatoes 272

Turnips 286

Turnip Rooted Chervil 293

Upland Cress 281

INDEX TO ALIMENTARY BOTANY— Continued.

Pages

Udo 294

Valerian 280

Vegetable Marrow 274

Velvet Leaf 308

Verbena 303

Walnuts 265

Water Cress 281

Water Dock 282

Water Lilies 301

Water Speedwell 307

Watermelon 275

Wax Beans 266, 295

Welsh Onion . ..291

Pages

Wheat 259

White Mustard 282

Wild Rice 263

Winter Cherry 273

Winter Cress 281

Wintergreen Berry 270

Wistaria 303

Wood Sorrel ....283

Woodruff 306

Yarrow 306

Yellow Dock 282

Yellow Rocket 281

Zinia, Double 301, 302

AUTHOES QUOTED

Pages

W. O. Atwater, Ph.D 169

E. D. Babbit, Ph.D 249

Mada Blasse, M.D 8

Board of Health 212

C. J. Buel 25

Gustave Von Bunge 169

W. M. Cornell, M.D., LL.D...240

Carl Cropp 8

Horace Fletcher 237

A. P. Francine, M.D 212

Julius Hensel 169

Hippocrates 201

Woods Hutchinson, M.D 250

F. J. Koenig 169

Hunold Lahamann 169

H. E. Lane, M.D .....230

Pages

C. F. Langworthy, Ph.D 240

Henry Letheby 169

Henry Lindlahr, M.D., D.O.

211, 238

Benedict Lust, N.D 238

Andrew Mathias, M.D 224

A. G. Payne 169

W. F. Pevy 169

B. C. Peterson 8

Antonie Preisler 307

Prisnits 201

J. F. Russell, M. D 315

William Shakespeare 3

R. T. Trail, M.D '. 13

Trion . . 260

The
Flaker

Most of the more complicated recipes in this book
cannot be prepared without a FLAKER for grind-
ing, macerating and flaking nuts and for mixing
and flaking dough for unbaked bread, cakes, pie-
crusts and confection.

Send Us a Money Order for
$1.25 or $1.50

and we will send you a FLAKER, the express
charges to be be paid by you on delivery.

GEO. DREWS, A. D.

35 Marion Court,
Chicago, 111.

Vaughn's Seed
Store

84 and 86 Randolph Street,
Chicago, 111.

14 Barclay St., New York.

Can supply you with the best Seed for
your garden and they can also supply
you with good wheat, rye, hulless barley,
sweet corn, and rice corn for food at
reasonable prices but do not order less
than a peck of a kind.

APR 17

THIS BOOK IS DUE ON THE LAST DATE
STAMPED BELOW

AN INITIAL FINE OF 25 CENTS

WILL BE ASSESSED FOR FAILURE TO RETURN
THIS BOOK ON THE DATE DUE. THE PENALTY
WILL INCREASE TO 5O CENTS ON THE FOURTH
DAY AND TO $1.OO ON THE SEVENTH DAY
OVERDUE.

APR 7 1936

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FtB 21 1961

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LIBRARY USE

RETURN TO DESK FROM WHICH BORROWED

LOAN DEPT.

THIS BOOK IS DUE BEFORE CLOSING TIME
ON LAST DATE STAMPED BELOW

LIBRARY USE FE

B 9 1972 7 9

U8BABXUSE FEB

1 0 1972 7 a

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LD62A-30m-2,'71
(P2003slO)9412A-A-32

General Library

University of California

Berkeley

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