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 
 
E 
 
 Copyright, 1909, by 
 
 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, 
 
 to 
 
 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 
 
 11 
 
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. 
 
 12 
 
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. 
 
 13 
 
If 
 
 Natural Health 
 
 Perfect Health, 
 Physical and Spiritual Beauty, 
 
 Immunity from Disease, 
 
 Prophylactic (preventive) Feeding 
 
 Therapeutic {remedial} Feeding 
 
 or 
 
 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. " 
 
 15 
 
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. 
 
 16 
 
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. 
 
 17 
 
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) 
 
 19 
 
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 bet 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. 
 
 20 
 
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. 
 
 21 
 
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. 
 
 22 
 
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 
 
 24 
 
PAIN'S SOLILOQUY. 
 
 By C. J. Buell, President Minnesota Health League. 
 
 I. 
 
 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. 
 
 V. 
 
 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. 
 
 25 
 
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. 
 
 26 
 
95 Per Cent of 
 Indigestion 
 
 is due to 
 
 Fermentable Foods. 
 Green Herb and Nut Salads 
 
 or 
 
 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 
 
 t 
 
 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. 
 
 29 
 
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. 
 
 30 
 
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. 
 
 31 
 
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. 
 
 82 
 
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. 
 
 33 
 
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. 
 
 34 
 
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 
 y 2 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. 
 
 35 
 
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, 
 y 2 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 
 y 2 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 
 
 y 2 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 
 
 y 4 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 
 
 y 2 oz. Olive Oil (spoonful) or Honey (teaspoonful). Beat 
 well and serve. 
 
 MINCED TOMATO SOUP 
 
 Beat well together 
 6 l / 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 
 
 43 
 
 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, 
 
 V 2 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 
 
 6 l /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, 
 
 2 l / 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, 
 y 2 oz. Parsley or other savory herbs minced and 
 y 2 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 
 T 4 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 
 y 2 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 
 
 y 2 oz. Banana macerated to liquidity, 
 
 i oz. Peanuts flaked and if desired 
 y 2 oz. Honey (teaspoonful). Stir to mix and serve. 
 
SUMMER SOUPS 47 
 
 STRAWBERRY SOUP 
 
 To 
 
 5 oz. Cucumber grated add 
 2 oz. Strawberries macerated and 
 
 1 oz. Peanuts flaked. Mix and serve. 
 
 COCOANUT MILK SOUP, No. 2 
 
 To 
 
 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 
 y 2 oz. Lemon juice and 
 i oz. Pignolias or Peanuts flaked. Let it blend a while 
 
 and beat into it 
 
 i l /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 
 \y 2 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 
 
 i l /2 oz. Cranberry butter or Lemon cheese (see under But- 
 ter), 
 
 *4 Teaspoon Caraway seed ground. 
 i l / 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 
 
 53 
 
 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, 
 y 2 oz. Dock leaves or Dandelion cut into fine shreds or 
 
 chopped, 
 
 y 2 oz. Artichokes or Parsnips cubed or chopped and 
 i oz. Peanuts, Pignolias, Walnuts or other - nuts chopped. 
 
 Toss these together and mix into it 
 y 2 oz. Honey (teaspoonful) and 
 y 2 oz. Olive Oil (spoonful). 
 
 APRIL SALAD 
 
 y 2 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 
 i l / 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. 
 
S 8 UNFIRED FOOD 
 
 ASPARAGUS IN NUT CREAM 
 \y 2 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 
 
 y 2 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 
 Y 2 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 V 2 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 
 
 i l / 2 oz. Artichokes, washed, cubed or chopped, 
 y 2 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 
 z l /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, 
 
 y 2 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, 
 
 y 2 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, 
 y 2 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 
 i l / 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 
 
 V 2 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 
 
 y 2 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. 
 y 2 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 y 2 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 \y 2 oz. 
 
 to the above amount of nuts. 
 
 CURLED GARDEN CRESS SALAD 
 iy 2 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, 
 y 2 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 
 y 2 oz. Honey (teaspoonful) or Olive Oil (spoonful). 
 
 SORREL SALAD 
 i oz. Sorrel leaves and juicy leafstems cut into shreds and 
 
 chopped 
 
 y 2 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. 
 
 y 2 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 
 i l / 2 oz. Kohl-rabi diced or chopped, 
 
 y 2 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 
 
 y 2 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 
 i l / 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. 
 y 2 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 
 
 y 2 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 
 y 2 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, 
 y 2 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 
 
 i l / 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 
 
 2 l / 2 oz. Pineapple, sliced and 
 
 2 l / 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 
 i l / 2 oz. Ripe Pineapple shredded 
 \]/ 2 oz. Blanched Celery, chopped. 
 i oz. Walnut meats chopped and 
 
 y 2 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 
 
 y 2 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 
 y 2 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. 
 y 2 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 
 
 \y 2 oz. Young Peas, 
 y 2 oz. Oxalis leaves and leaf stems cut very fine or other 
 
 savory herbs minced and 
 
 y 2 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 
 
 i l /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 
 
 y 2 oz. Olive Oil (spoonful). Mix the oil well into the salad 
 
 and serve. For variety add 
 y 2 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 
 
 y 2 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 
 y 2 oz. Celery or Parsley minced. Refill the halves with 
 this mixture, cover with, the piths reversed and 
 serve. 
 
 MOCK SAUERKRAUT 
 i l / 2 oz. Crisp Cabbage, sliced, 
 
 y 2 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 
 y 2 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 
 y 2 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 
 y 2 oz. Olive Oil (spoonful) or Honey (teaspoonful). 
 
 CUCUMBER AND FLOWER SALAD 
 
 y 2 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, 
 
 T 4 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.y 2 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 
 y 2 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, 
 
 y 2 oz. Celery, Parsley, Upland Cress, Nasturtium leaves, 
 Broad-leaved Sorrel or Oxalis minced and 
 
 i oz. Peanuts or mixed nuts chopped. Mix into these 
 y 2 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 
 i l / 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 
 y 2 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 
 y 2 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 
 y 2 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, 
 
 y 2 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, Celery y 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 
 i l /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 
 i l /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 
 
 y 2 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 
 y 2 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 
 y 2 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 
 
 i l /> 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 
 y 2 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 
 y 2 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 
 
 y 2 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 
 
 y 2 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 
 
 i l /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, 
 
 y 2 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 
 i l / 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,y 2 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 
 
 y 2 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. ori l / 2 Qz. 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 
 y 2 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 
 
 i l / 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, 
 V 2 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 
 
 iV 2 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 
 y 2 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 
 y 2 oz. Parsley or Celery minced, 
 y 2 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 
 
 y 2 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, 
 y 2 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 
 
 y 2 oz. Honey (teaspoonful). Mix the dressing well into the 
 salad and serve. 
 
 LIMA BEAN SALAD 
 
 1 oz. Young Lima Beans chopped, 
 
 y 2 oz. Pignolias or other nut meats chopped, 
 
 l / 2 oz. Sweet Pepper chipped, Parsley or Celery minced, 
 
 2 oz. Tomato chipped and 
 
 y 2 oz. Olive Oil (spoonful). Mix the oil well into the salad 
 and serve. 
 
 CHICORY SALAD 
 \y 2 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, 
 
 i l / 2 oz. Chopped Cabbage or Endive, diced Pumpkin, Arti- 
 chokes, Irish Potato or some other crisp vegetable, 
 y 2 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 
 y 2 oz. Olive Oil (spoonful) or Honey (teaspoonful). 1-16 
 oz. Caraway seed ground (y 2 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, 
 
 y 2 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 
 y 2 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 
 i l / 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 
 y 2 oz. Olive Oil (spoonful). 
 
 PEA AND CABBAGE SALAD 
 i oz. Soaked Green Peas chopped 
 i l /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 
 y 2 oz. Honey (teaspoonful) and then cover the honey-coated 
 
 peas and nuts with 
 V 2 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 
 y 2 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 
 
 y 2 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 
 y 2 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, 
 y 2 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 y 2 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 
 
 i l / 2 oz. Savory Butter, Horseradish Butter or Cranberry 
 Butter. 
 
SIMPLICITY SALADS 97 
 
 SIMPLICITY LIMA BEANS 
 \y 2 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 
 i l /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 
 y 2 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 
 
 y 2 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 
 i l / 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 
 
 y 2 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 
 i l / 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 
 y 2 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 y 2 oz. Lentils in 
 
 i l /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. 
 
 i l / 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 
 y 2 oz. Sour Lentils (see Sour Lentils), 
 y 2 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 
 
 i l /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 
 
 y 2 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 
 y 2 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 
 \y 2 oz. Rice, Rice Corn, Sweet Corn or Hulless Barley 
 
 ground to meal and 
 
 y 2 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. 
 
no 
 
 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 
 
 i l / 2 oz. Tomatoes chipped, Cranberries chopped; Carrot, 
 Parsley root, or Squash grated or i% o z - 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 
 
 y 2 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 
 y 2 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 
 
 y 2 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 
 
 \y 2 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 
 y 2 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 
 y 2 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 
 y 2 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 
 
 y 2 .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 
 
 y 2 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 
 
 Y 2 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 
 
 i l / 2 oz. Rhubarb juice and 
 y 2 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 
 
 y 2 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 
 y 2 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 (H 2 O) 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 
 
 m 
 
 o 
 m 
 
 n 
 O 
 O 
 
 o 
 
 CO 
 
 35 
 
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 
 
 
 o 
 
 a! 
 
 * 
 
 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 
 
 
 
 i. 
 
 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 9 8 
 
 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 
 
 j 
 
 
 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 
 
 ts 
 
 Proteid 
 
 
 
 Carbohydrates 
 
 3 
 
 Is 
 
 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 
 
 .9 
 
 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 
 
 5.7 
 
 50.6 
 
 27.9 
 
 . 1.7 
 
 Cocoanut-Milk 
 
 91 5 
 
 7.2 
 
 .1 
 
 
 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 
 
 
 S 
 
 "rt 
 
 
 Protein 
 
 o 
 
 Carbo- 
 hydrates 
 
 Is 
 
 <J5 
 
 V 
 
 Si- 
 lls 
 
 fc u a 
 
 Lima Beans 
 
 10 
 
 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 
 
 62 
 
 3.3 
 2 9 
 
 101 03 
 
 Water Deducted 
 
 
 
 
 
 8.2 
 
 
 FOOD VALUE OF SALAD HERBS, ROOTS AND SEEDS 
 
 
 i 
 
 Calories 
 per 
 Ounce 
 
 
 Calories 
 per 
 Ounce 
 
 Spinach 
 
 7 8 
 
 Radishes 
 
 8 
 
 Celery . 
 
 5.3 
 
 Beets 
 
 13 1 
 
 Lettuce 
 
 5.0 
 
 Parsnips . . 
 
 17 
 
 Endive 
 
 5 9 
 
 Turnips 
 
 11 1 
 
 Dandelion 
 
 15.2 
 
 Sweet Potatoes 
 
 34 5 
 
 Cabbage 
 
 10.5 
 
 Carrots 
 
 14 
 
 Plantain 
 
 9.7 
 
 Artichokes 
 
 22.4 
 
 Parsley 
 
 16.1 
 
 Potatoes 
 
 24 
 
 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 
 
 99 
 
 
 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 
 
 .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 
 
 9 6 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 
 
 c 
 
 
 
 Sodium 
 
 Magnesium 1 
 
 Calcium 
 
 II 
 
 Potassium 
 
 Phosphorus 
 
 3 
 
 JS 
 
 3 
 
 c 
 
 I 
 
 Chlorine 
 
 Oats 
 
 3.35 
 
 ,04 
 
 .06 
 
 .25 
 
 .12 
 
 .61 
 
 .87 
 
 .06 
 
 1.31 
 
 03 
 
 Barley . . . 
 
 3 10 
 
 05 
 
 13 
 
 39 
 
 09 
 
 51 
 
 1 09 
 
 09 
 
 89 
 
 
 Buckwheat 
 
 2 29 
 
 ,04 
 
 .14 
 
 .28 
 
 ,10 
 
 53 
 
 1 .11 
 
 05 
 
 005 
 
 03 
 
 Rye 
 
 2.15 
 
 .03 
 
 .02 
 
 .24 
 
 .06 
 
 .68 
 
 1.02 
 
 .06 
 
 .03 
 
 .01 
 
 Wheat 
 
 2.12 
 
 .03 
 
 .05 
 
 .26 
 
 .07 
 
 .65 
 
 1.00 
 
 ,01 
 
 04 
 
 007 
 
 Corn 
 
 1 90 
 
 02 
 
 02 
 
 .29 
 
 ,04 
 
 ,57 
 
 ,86 
 
 02 
 
 04 
 
 04 
 
 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 
 
 c 
 
 
 
 c 
 
 & 
 I 
 
 Magnesium 
 
 Calcium 
 
 Potassium 
 
 Phosphorus 
 
 3 
 
 J2 
 
 a 
 1 
 
 _u 
 
 c7) 
 
 Chlorine 
 
 Cocoanuts 
 
 2 00 
 
 
 17 
 
 18 
 
 09 
 
 86 
 
 33 
 
 10 
 
 01 
 
 26 
 
 Almonds 
 
 9, 73 
 
 02 
 
 01 
 
 48 
 
 23 
 
 77 
 
 1 19 
 
 01 
 
 008 
 
 006 
 
 Walnuts 
 
 9 05 
 
 03 
 
 05 
 
 27 
 
 18 
 
 63 
 
 89 
 
 001 
 
 
 
 Chestnuts 
 
 3 01 
 
 005 
 
 21 
 
 22 
 
 12 
 
 1 72 
 
 55 
 
 11 
 
 ,05 
 
 ' 09 
 
 
 
 
 
 
 
 
 
 
 
 
 LEGUMES 
 
 THE COMPOSITION OF THE ASH IN FRACTIONS 
 
 OF 100 PARTS 
 
 
 | t 
 
 
 
 a 
 
 
 
 
 
 
 
 
 
 
 
 
 a 
 
 
 8 
 
 3 
 
 1 
 
 a 
 
 3 
 
 
 1 
 
 
 II* 
 
 a 
 o 
 
 1 
 
 
 
 o 
 
 3 
 
 1 
 
 1 
 
 I 
 
 ft 
 
 
 
 g 
 
 Lima Beans 
 
 5 4 
 
 03 
 
 06 
 
 ,38 
 
 ,27 
 
 2 25 
 
 2 10 
 
 18 
 
 03 
 
 10 
 
 Lentils 
 
 3 3 
 
 07 
 
 44 
 
 08 
 
 91 
 
 1 15 
 
 1 90 
 
 
 
 15 
 
 Peas 
 
 3 9 
 
 08 
 
 04 
 
 26 
 
 15 
 
 1 38 
 
 1 15 
 
 11 
 
 03 
 
 05 
 
 
 
 
 
 
 
 
 
 
 
 
192 
 
 UNFIRED FOOD 
 
 FRUITS 
 
 THE COMPOSITION OF THE ASH IN FRACTIONS 
 OF 100 PARTS 
 
 The Water is Deducted 
 in These Figures 
 
 V*. M 
 
 II 
 
 83 
 
 
 
 | 
 
 Sodium 
 
 Magnesium 
 
 Calcium 
 
 Potassium 
 
 Phosphorus 
 
 Sulphur 
 
 Silicon 
 
 Chlorine 
 
 Strawberries 
 
 6 50 
 
 38 
 
 1 85 
 
 
 9? 
 
 1 37 
 
 90 
 
 20 
 
 78 
 
 10 
 
 Gooseberries 
 
 2 80 
 
 13 
 
 28 
 
 16 
 
 34 
 
 1 08 
 
 55 
 
 17 
 
 07 
 
 02 
 
 Cucumbers. . 
 
 10 40 
 
 14 
 
 1 04 
 
 43 
 
 76 
 
 4 28 
 
 2 08 
 
 55 
 
 61 
 
 51 
 
 Pumpkins 
 
 8 24 
 
 22 
 
 1 79 
 
 ,29 
 
 65 
 
 . w 
 
 1 65 
 
 2 79 
 
 20 
 
 62 
 
 03 
 
 Apples . . 
 
 3 30 
 
 05 
 
 86 
 
 29 
 
 13 
 
 1 18 
 
 45 
 
 20 
 
 14 
 
 
 T^' 
 
 Figs .... 
 
 2.9" 
 
 04 
 
 77 
 
 27 
 
 56 
 
 ,84 
 
 04 
 
 19 
 
 16 
 
 08 
 
 Prunes 
 
 3.77 
 
 09 
 
 84 
 
 13 
 
 43 
 
 1 83 
 
 60 
 
 18 
 
 15 
 
 02 
 
 Olives 
 
 5.51 
 
 05 
 
 41 
 
 01 
 
 41 
 
 4 45 
 
 07 
 
 06 
 
 04 
 
 01 
 
 Cherries 
 Watermelons . . . 
 
 3.40 
 7.23 
 
 .07 
 3? 
 
 .08 
 68 
 
 .19 
 39 
 
 .25 
 7? 
 
 1.76 
 3 24 
 
 .54 
 1 01 
 
 .17 
 
 88 
 
 .30 
 
 28 
 
 .04 
 21 
 
 Pears. . . 
 
 2.56 
 
 03 
 
 22 
 
 13 
 
 20 
 
 1 40 
 
 39 
 
 14 
 
 04 
 
 01 
 
 Grapes 
 
 2 30 
 
 01 
 
 03 
 
 11 
 
 26 
 
 1 29 
 
 36 
 
 14 
 
 06 
 
 M3 
 
 Peaches 
 
 1.90 
 
 0? 
 
 16 
 
 10 
 
 15 
 
 1 04 
 
 29 
 
 11 
 
 03 
 
 
 Blueberries. . 
 
 1 65 
 
 08 
 
 ,08 
 
 10 
 
 13 
 
 96 
 
 29 
 
 05 
 
 02 
 
 
 VEGETABLES 
 
 
 Percent of Salts 
 After Water 
 is Deducted 
 
 c 
 o 
 
 g 
 
 s 
 
 MaRnesium 
 
 Calcium 
 
 
 1 
 
 cs 
 I 
 
 Phosphorus 
 
 u 
 
 p 
 
 .c 
 5 
 "3 
 
 C/3 
 
 c 
 
 
 
 <J 
 
 173 
 
 Chlorine 
 
 Spinach 
 
 25 69 
 
 86 
 
 8 68 
 
 1 65 
 
 3 06 
 
 4 26 
 
 2 63 
 
 1 77 
 
 1 16 
 
 1 62 
 
 Swiss Chard 
 
 17 76 
 
 23 
 
 6 27 
 
 76 
 
 2 11 
 
 4 49 
 
 1 94 
 
 69 
 
 53 
 
 74 
 
 
 17.40 
 
 91 
 
 1 31 
 
 1 08 
 
 2 56 
 
 6 54 
 
 1 60 
 
 66 
 
 1 ,41 
 
 1 33 
 
 Dandelion 
 
 13.22 
 
 12 
 
 1.40 
 
 1 13 
 
 2,70 
 
 5,24 
 
 1.05 
 
 ,29 
 
 .94 
 
 ,35 
 
 Cauliflower 
 
 12 41 
 
 12 
 
 73 
 
 ,46 
 
 69 
 
 5 51 
 
 2 45 
 
 1 57 
 
 46 
 
 42 
 
 Leek 
 
 12.36 
 
 94 
 
 1 75 
 
 36 
 
 1 28 
 
 3 79 
 
 2 04 
 
 91 
 
 91 
 
 38 
 
 Cabbage . . 
 
 12.23 
 
 21 
 
 1 37 
 
 44 
 
 2 62 
 
 3 36 
 
 1 80 
 
 1 00 
 
 .46 
 
 .97 
 
 Rampion 
 
 12.10 
 
 02 
 
 1 13 
 
 26 
 
 72 
 
 5 50 
 
 1 02 
 
 47 
 
 2 42 
 
 56 
 
 Radishes 
 
 11.84 
 
 33 
 
 9, 50 
 
 36 
 
 1 65 
 
 3 78 
 
 1 28 
 
 76 
 
 10 
 
 1 08 
 
 Asparagus 
 
 9.44 
 
 32 
 
 1 61 
 
 40 
 
 1 02 
 
 2 26 
 
 1 75 
 
 58 
 
 .95 
 
 , 55 
 
 Rutabagas 
 
 8.35 
 
 05 
 
 47 
 
 32 
 
 94 
 
 3 92 
 
 1 21 
 
 80 
 
 09 
 
 55 
 
 Kohlrabi 
 
 8.11 
 
 24 
 
 53 
 
 55 
 
 88 
 
 2 84 
 
 1 76 
 
 ,71 
 
 .20 
 
 .40 
 
 Celeriac 
 
 7.00 
 
 10 
 
 02 
 
 40 
 
 90 
 
 2 96 
 
 89 
 
 38 
 
 ,27 
 
 1 08 
 
 Carrots 
 
 6 95 
 
 07 
 
 1 47 
 
 30 
 
 78 
 
 2 55 
 
 87 
 
 44 
 
 16 
 
 31 
 
 Horseradish 
 
 6 44 
 
 12 
 
 26 
 
 19 
 
 53 
 
 1 94 
 
 50 
 
 1 98 
 
 82 
 
 06 
 
 Onions 
 
 5.64 
 
 13 
 
 14 
 
 26 
 
 1 29 
 
 1 91 
 
 98 
 
 32 
 
 48 
 
 13 
 
 Artichokes 
 
 5.02 
 
 19 
 
 51 
 
 15 
 
 16 
 
 2 37 
 
 70 
 
 25 
 
 .50 
 
 19 
 
 Potatoes 
 
 4.59 
 
 05 
 
 14 
 
 22 
 
 12 
 
 2 75 
 
 77 
 
 29 
 
 09 
 
 .16 
 
 
 
 
 
 
 
 
 
 
 
 
MATERTA ALIMENTARTA 
 
 193 
 
 VEGETABLES 
 
 THE COMPOSITION OF THE ASH IN FRACTIONS OF IOO PARTS 
 
 
 cent of Salts 
 fter Water 
 Deducted 
 
 
 5 
 
 3 
 
 inesium 
 
 E 
 
 p 
 
 assium 
 
 en 
 
 
 
 
 
 1 
 
 <f> 
 
 3 
 
 .a 
 
 a 
 
 
 
 1 
 
 o 
 
 
 r 4 
 
 o 
 
 h 
 
 1 
 
 & 
 
 03 
 
 u 
 
 o 
 
 fc 
 
 & 
 OH 
 
 "3 
 c/) 
 
 c/5 
 
 3 
 o 
 
 Spinach. 
 
 25.69 
 
 86 
 
 8 68 
 
 \ 65 
 
 3 06 
 
 4 '^6 
 
 2 63 
 
 1 77 
 
 1 16 
 
 1 62 
 
 
 17 76 
 
 
 &) 
 
 6 27 
 
 76 
 
 2 11 
 
 4 49 
 
 1 94 
 
 69 
 
 53 
 
 74 
 
 
 17 40 
 
 91 
 
 1 31 
 
 1 08 
 
 2 56 
 
 6 54 
 
 1 60 
 
 66 
 
 1 41 
 
 1 33 
 
 Dandelion. .... 
 
 13.22 
 
 12 
 
 1 40 
 
 1 13 
 
 2,70 
 
 5 24 
 
 1 05 
 
 29 
 
 94 
 
 35 
 
 Cauliflower . 
 
 12 41 
 
 12 
 
 73 
 
 46 
 
 69 
 
 5 51 
 
 2 45 
 
 1 57 
 
 46 
 
 42 
 
 Leek 
 
 12.36 
 
 94 
 
 1 75 
 
 36 
 
 1 28 
 
 3 79 
 
 2 04 
 
 91 
 
 91 
 
 38 
 
 Cabbage . 
 
 12.23 
 
 21 
 
 1 37 
 
 ,44 
 
 2 62 
 
 3 36 
 
 1 80 
 
 1 00 
 
 46 
 
 97 
 
 Rampion 
 Radishes 
 
 12.10 
 11.84 
 
 .02 
 33 
 
 1.13 
 
 ? 50 
 
 .26 
 
 36 
 
 .72 
 1 65 
 
 5.50 
 3 78 
 
 1.02 
 1 28 
 
 .47 
 76 
 
 2.42 
 10 
 
 .56 
 
 1 08 
 
 Asparagus 
 
 9.44 
 
 32 
 
 1 61 
 
 40 
 
 1 02 
 
 2 26 
 
 1 75 
 
 ,58 
 
 95 
 
 55 
 
 Rutabagas . , 
 
 8.35 
 
 05 
 
 .47 
 
 32 
 
 94 
 
 3 92 
 
 1 21 
 
 80 
 
 09 
 
 55 
 
 Kohlrabi 
 Celeriac 
 
 8.11 
 7.00 
 
 .24 
 10 
 
 .53 
 02 
 
 .55 
 40 
 
 .88 
 90 
 
 2.84 
 2 96 
 
 1.76 
 
 89 
 
 .71 
 
 38 
 
 .20 
 27 
 
 .40 
 
 1 08 
 
 Carrots 
 
 6.95 
 
 07 
 
 1 47 
 
 30 
 
 78 
 
 2 55 
 
 87 
 
 44 
 
 16 
 
 31 
 
 Horseradish 
 
 6 44 
 
 12 
 
 26 
 
 19 
 
 53 
 
 1 94 
 
 50 
 
 1 98 
 
 82 
 
 06 
 
 Onions 
 
 5.64 
 
 13 
 
 14 
 
 26 
 
 1 29 
 
 1 91 
 
 98 
 
 32 
 
 48 
 
 IB 
 
 Artichokes . . , 
 
 5.02 
 
 19 
 
 51 
 
 15 
 
 16 
 
 2 37 
 
 70 
 
 25 
 
 50 
 
 19 
 
 Potatoes 
 
 4.59 
 
 05 
 
 14 
 
 22 
 
 12 
 
 2 75 
 
 77 
 
 29 
 
 09 
 
 16 
 
 
 
 
 
 
 
 
 
 
 
 
 FOOD VALUE OF SALAD HERBS, ROOTS AND SEEDS 
 
 
 Calories 
 per 
 Ounce 
 
 
 Calories 
 per 
 Ounce 
 
 Spinach 
 
 7 8 
 
 Radishes 
 
 8 
 
 Celery 
 
 5 3 
 
 Beets 
 
 13 1 
 
 Lettuce 
 
 5 
 
 Parsnips . 
 
 17 
 
 Endive 
 
 5.9 
 
 Turnips 
 
 11.1 
 
 Dandelion 
 
 15 2 
 
 Sweet Potatoes 
 
 34 5 
 
 Cabbage 
 
 10 5 
 
 Carrots 
 
 14 
 
 Plantain 
 
 9.7 
 
 Artichokes 
 
 22.4 
 
 Parsley . 
 
 16.1 
 
 Potatoes 
 
 24 
 
 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. 
 
 f 
 
 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? ! 
 
 poo 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 motion 1 . 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 absorbent 1 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 
 
 
 5 
 
 rt 
 
 Proteid 
 
 o 
 
 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 
 
 .9 
 
 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 
 
 1 
 
 Sodium 
 
 Magnesium 
 
 Calcium 
 
 Potassium 
 
 Phosphorus 
 
 1 
 
 *s 
 in 
 
 c 
 
 
 
 . 
 
 i 
 
 
 
 3 
 u 
 
 Oats 
 
 3 35 
 
 04 
 
 .06 
 
 .25 
 
 ,12 
 
 .61 
 
 .87 
 
 06 
 
 1 ,31 
 
 03 
 
 Barley 
 
 3 10 
 
 05 
 
 13 
 
 39 
 
 0? 
 
 51 
 
 1 0?, 
 
 09 
 
 89 
 
 
 Buckwheat 
 
 2 29 
 
 .04 
 
 .14 
 
 .28 
 
 .10 
 
 .53 
 
 1.11 
 
 .05 
 
 005 
 
 .03 
 
 Rye 
 
 2 15 
 
 .03 
 
 .02 
 
 ,24 
 
 ,06 
 
 ,68 
 
 1,02 
 
 06 
 
 03 
 
 01 
 
 Wheat 
 
 2.12 
 
 .03 
 
 .05 
 
 .26 
 
 .07 
 
 ,65 
 
 1.00 
 
 .01 
 
 .04 
 
 .007 
 
 Corn 
 
 1 90 
 
 02 
 
 ,02 
 
 .,29 
 
 .04 
 
 .57 
 
 .86 
 
 02 
 
 ,04 
 
 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 
 
 
 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 
 
 
 
 E 
 
 
 g 
 
 8 
 
 
 
 
 The Water is Deducted 
 
 |3 
 
 
 g 
 
 i/i 
 
 E 
 
 3 
 
 
 
 1 
 
 u 
 
 
 P 
 
 in These Figures 
 
 u "w 
 
 fl 
 
 3 
 
 a 
 B 
 
 3 
 
 'u 
 
 % 
 
 cB 
 
 a 
 
 CO 
 
 "a 
 
 
 
 'g 
 
 
 o 
 
 PH H 
 
 5 
 
 
 
 & 
 
 03 
 
 u 
 
 c2 
 
 
 
 3 
 
 c/: 
 
 i 
 
 
 
 Cocoanuts 
 
 2 00 
 
 
 17 
 
 18 
 
 r^9 
 
 86 
 
 33 
 
 10 
 
 01 
 
 26 
 
 Almonds 
 
 2 73 
 
 02 
 
 01 
 
 48 
 
 
 77 
 
 1 19 
 
 0] 
 
 008 
 
 006 
 
 Walnuts 
 
 2.05 
 
 .03 
 
 .05 
 
 27 
 
 18 
 
 63 
 
 89 
 
 001 
 
 
 
 Chestnuts 
 
 3 01 
 
 ,005 
 
 ,21 
 
 22 
 
 12 
 
 1 72 
 
 55 
 
 11 
 
 05 
 
 02 
 
 
 
 
 
 
 
 
 
 
 
 
 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 
 
 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 
 
 
 
 O) 
 
 "rt 
 
 Protein 
 
 5 
 
 ij 
 
 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 
 
 
 B 
 
 J 
 c 
 
 Q 
 
 3 
 
 D 
 I 
 
 1 
 
 3 
 
 C 
 
 V 
 
 a 
 'C 
 
 
 ll 
 
 1 
 
 1 
 
 
 
 13 
 U 
 
 cd 
 I 
 
 1 
 
 O. 
 
 .J3 
 
 1 
 
 Q 
 
 Lima Beans 
 
 5 4 
 
 03 
 
 06 
 
 38 
 
 ?n 
 
 2QK 
 
 2 10 
 
 18 
 
 03 
 
 10 
 
 Lentils 
 
 3 3 
 
 07 
 
 44 
 
 08 
 
 
 1 15 
 
 1 ?0 
 
 
 
 15 
 
 Peas 
 
 3 2 
 
 03 
 
 ,04 
 
 .26 
 
 15 
 
 1 38 
 
 1 15 
 
 11 
 
 03 
 
 05 
 
 
 
 
 
 
 
 
 
 
 
 
 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 
 
 50 
 
 fi.47 
 
 Water Deducted 
 
 
 15.79 
 
 7.02 
 
 68.42 
 
 877 
 
 
 Pumpkins 
 
 88.00 
 
 1.55 
 
 s 
 
 9 18 
 
 qq 
 
 
 Water Deducted 
 
 
 
 
 
 8 24 
 
 
 Watermelons 
 
 92.00 
 
 60 
 
 .40 
 
 6 70 
 
 60 
 
 <) 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 
 
 70 
 
 16 54 
 
 Water Deducted 
 
 
 
 
 
 4,66 
 
 
 Oranges 
 
 87.00 
 
 .82 
 
 .20 
 
 11.43 
 
 65 
 
 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 
 
 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 
 
 92.16 
 
 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 
 
 .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 
 
 c 
 
 
 
 Sodium 
 
 s 
 
 re 
 
 Calcium 
 
 Potassium 
 
 Phosphorus 
 
 ft 
 
 c 
 
 O 
 
 M 
 
 Chlorine 
 
 II 
 
 Strawberries 
 
 6.50 
 
 38 
 
 1 85 
 
 
 92 
 
 1 37 
 
 90 
 
 20 
 
 78 
 
 10 
 
 Gooseberries 
 
 2 80 
 
 13 
 
 98 
 
 16 
 
 34 
 
 1 08 
 
 55 
 
 17 
 
 07 
 
 02 
 
 Cucumbers. 
 
 10 40 
 
 14 
 
 1 04 
 
 43 
 
 76 
 
 4 98 
 
 9 08 
 
 55 
 
 61 
 
 51 
 
 Pumpkins 
 
 8 24 
 
 22 
 
 1 79 
 
 99 
 
 65 
 
 1 65 
 
 9 79 
 
 90 
 
 69 
 
 03 
 
 Apples . . 
 
 3 30 
 
 05 
 
 86 
 
 99 
 
 13 
 
 1 18 
 
 45 
 
 90 
 
 14 
 
 
 IT- 
 
 Figs 
 
 2.95 
 
 04 
 
 77 
 
 27 
 
 56 
 
 84 
 
 04 
 
 19 
 
 16 
 
 08 
 
 Prunes 
 
 3.77 
 
 09 
 
 34 
 
 13 
 
 43 
 
 1 83 
 
 60 
 
 18 
 
 15 
 
 09 
 
 Olives 
 
 5.51 
 
 05 
 
 ,41 
 
 ,01 
 
 .41 
 
 4 45 
 
 ,07 
 
 06 
 
 04 
 
 01 
 
 Cherries 
 
 Watermelons .... 
 
 3.40 
 7.23 
 
 .07 
 32 
 
 .08 
 68 
 
 .19 
 
 39 
 
 .25 
 72 
 
 1.76 
 3 24 
 
 .54 
 1 01 
 
 .17 
 
 38 
 
 .30 
 
 .04 
 
 Pears 
 
 2.56 
 
 03 
 
 22 
 
 13 
 
 20 
 
 1 40 
 
 39 
 
 14 
 
 04 
 
 01 
 
 Grapes 
 
 2 30 
 
 01 
 
 03 
 
 11 
 
 26 
 
 1 29 
 
 36 
 
 14 
 
 06 
 
 03 
 
 Peaches 
 
 1.90 
 
 02 
 
 16 
 
 10 
 
 15 
 
 1 04 
 
 99 
 
 11 
 
 03 
 
 
 Blueberries 
 
 1.65 
 
 08 
 
 08 
 
 10 
 
 13 
 
 96 
 
 29 
 
 05 
 
 
 
 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- 
 
2 7 8 
 
 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 
 
2 9 8 
 
 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. 
 
3 o8 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 
 
 cc 
 
 -2 
 ^ 
 
 PH 
 
 Phosphorus 
 
 Sulphur 
 
 Silicon 
 
 Chlorine 
 
 Spinach 
 
 25 69 
 
 86 
 
 8 68 
 
 I 65 
 
 3 06 
 
 4 26 
 
 2 63 
 
 1 77 
 
 1 16 
 
 1 62 
 
 Swiss Chard. , 
 
 17 76 
 
 23 
 
 6 27 
 
 76 
 
 9, 11 
 
 4 49 
 
 1 94 
 
 69 
 
 53 
 
 74 
 
 
 17 40 
 
 91 
 
 1 81 
 
 1 08 
 
 2 56 
 
 6 54 
 
 1 60 
 
 66 
 
 1 41 
 
 1 33 
 
 Dandelion 
 
 13.22 
 
 12 
 
 1 40 
 
 1 18 
 
 9, 70 
 
 5 94 
 
 1 05 
 
 29 
 
 94 
 
 35 
 
 Cauliflower 
 
 12.41 
 
 12 
 
 73 
 
 46 
 
 69 
 
 5 51 
 
 2 45 
 
 1 57 
 
 46 
 
 42 
 
 Leek . ... 
 
 12 36 
 
 94 
 
 1 75 
 
 86 
 
 ] 28 
 
 3 79 
 
 2 04 
 
 91 
 
 91 
 
 38 
 
 Cabbage . . 
 
 12.23 
 
 21 
 
 1 37 
 
 44 
 
 2 62 
 
 3 36 
 
 1 80 
 
 1 00 
 
 46 
 
 97 
 
 Rampion . 
 
 12 10 
 
 02 
 
 1 18 
 
 26 
 
 12 
 
 5 50 
 
 1 02 
 
 47 
 
 2 42 
 
 56 
 
 Radishes 
 
 11.84 
 
 33 
 
 9, 50 
 
 86 
 
 1 65 
 
 3 78 
 
 1 28 
 
 76 
 
 10 
 
 1 08 
 
 Asparagus 
 
 9.44 
 
 32 
 
 1 61 
 
 40 
 
 1 02 
 
 9, 26 
 
 1 75 
 
 58 
 
 95 
 
 55 
 
 Rutabagas , 
 
 8.35 
 
 05 
 
 47 
 
 8?, 
 
 94 
 
 3 92 
 
 1 21 
 
 80 
 
 09 
 
 55 
 
 Kohlrabi 
 
 8,11 
 
 ,24 
 
 .58 
 
 55 
 
 88 
 
 2 84 
 
 1 76 
 
 71 
 
 20 
 
 40 
 
 Celeriac 
 
 7.00 
 
 10 
 
 02 
 
 40 
 
 90 
 
 a 96 
 
 89 
 
 38 
 
 27 
 
 1 08 
 
 Carrots 
 
 6.95 
 
 07 
 
 1 47 
 
 30 
 
 78 
 
 2 55 
 
 ,87 
 
 44 
 
 16 
 
 31 
 
 Horseradish 
 
 6.44 
 
 12 
 
 26 
 
 19 
 
 58 
 
 1 94 
 
 50 
 
 1 98 
 
 82 
 
 06 
 
 Onions . . 
 
 5 64 
 
 13 
 
 14 
 
 26 
 
 1 29 
 
 1 91 
 
 98 
 
 32 
 
 48 
 
 13 
 
 Artichokes 
 
 5 02 
 
 19 
 
 51 
 
 ,15 
 
 ,16 
 
 2 37 
 
 70 
 
 25 
 
 ,50 
 
 19 
 
 Potatoes 
 
 4.59 
 
 05 
 
 14 
 
 2?, 
 
 12 
 
 2 75 
 
 77 
 
 29 
 
 09 
 
 16 
 
 
 
 
 
 
 
 
 
 
 
 
 FOOD VALUE OF SALAD HERBS, ROOTS AND SEEDS 
 
 
 Calories 
 per 
 Ounce 
 
 
 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 
 
 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 
 | 
 
 
 
 
 > 
 > 
 
 | KJ 
 
 m Q/ 
 
 5 
 
 : 
 
 a 
 I *< 
 
 x 3 
 
 
 
 m 
 
 > 
 
 X 
 
 
 t 
 
 P 
 
 i 
 
 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 
 
 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 
 
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 (P2003slO)9412A-A-32 
 
 General Library 
 
 University of California 
 
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