Science of Dietetics

WRITINGS FOR A BETTER WORLD
DR. OTOMAN ZAR-ADUSHT HANISH
MAZDAZNAN
SCIENCE OF DIETETICS
A COURSE OF 14 LESSONS
EDITION HEAVEN ON EARTH
DR. O. Z. A. HANISH SCIENCE OF DIETETICS
Dr. O.Z.A. Ha'nish

Founder of the international and interdenominational Mazdaznan-Movement
First Edition, 1914 (British) Second Edition, 1935 (Abridged) Third Edition, 1944 (Revised) By The British Mazdaznan Association Langham House, 308 Regent Street, London. W. 1
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WWW.LETSCREATEHEAVENONEARTH.COM
A MAZDAZNAN is one who has attained mastery over self and is therefore able to direct his thought into creative channels assuring success in all his undertakings. - Master.
CONTENTS
INTRODUCTION
I: II: III: IV: V: VI: VII: VIII: IX: X: XI: XII: XIII: XIV: XV: XVI: XVII: XVIII: XIX: XX: XXI: XXII: XXIII: XXIV: XXV: General Principles Dairy Foods Fertilizers: Pulses and Mushrooms Grains: Cereals: Nuts Vegetables & Edible Plants: Savouries: Salads: Soups: Stews Alphabetical List of Vegetables Fruits: Their Virtue and Use: Citrus Fruits Alphabetical List of Fruits Medication of Foods and the Medicinal Value of Herbs The Efficacy of Fasting: Lenten Season Beverages Gland Foods: Cultures Nutrition: Childhood to Maturity Monthly Season Hints Food Combinations at a Glance Inharmonious Food Combinations Recipes Specimen Menus Days of Remembrance: Hallowe'en Pottage Thou Shalt Not Kill The Art of Healing Selective Dietary Horticultural Hints Mazdaznan Remedies Glossary
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INTRODUCTION
THE Mazdayaznian Science and Philosophy of Life has come down the ages from the dim and distant past, presented to the world by Great Teachers in a manner best suited to their day and generation.
AINYAHITA
Ainyahita, the Mother unto the White Race, who lived some 9,000 years before Plato, gave expression to this ancient Avestan Philosophy in the form of dialogue, psalm, song and aphorism. The western world is indebted to Dr. Otoman Zar-Adusht Ha'nish for making available some of these gems of wisdom under the title of The Pearls of Ainyahita. Dr. Ernst Haeckel, the great German scientist, in acknowledging acceptance of a copy in the year 1913, said: "Had I this book forty years ago it would have saved me many years of arduous labour and research trying to prove evolutionary facts, because they are all in this book. It is a solution to my Riddle of the Universe." Flammarion, the noted French astronomer, after having read some of the Pearls of Ainyahita, said: " Now I understand the relation of planet to planet. Now I can see how it is possible for me to become enlightened by the spirit of Higher Intelligence. Now I can see how man may be capable and able to delve into the depth and the height of things without being conversant with the theories of the academic world."
ZARATHUSHTRA
Zarathushtra, the renowned philosopher, scientist, reformer and horticulturist, in his day, propounded this ancient Avestan Philosophy, which has inspired all the great founders of religions and cultural movements down the ages and which he imbued with the three great precepts: Good Thought, Good Word, Good Deed. The teachings of Zarathushtra were comprised in the various books of the Zend-Avesta, of which few only remain. In the year 1754 Anquetil Duperron, the French orientalist, visited Persia and India and remained out East for seven years, studying the Zarathushtrian Philosophy with the Parsee priests. He returned to Europe from Surat in India in 1762 and commenced the translation of the available records, a task which occupied about ten years. As a result the Zarathushtrian Philosophy permeated into the western hemisphere. The Avestan Philosophy is the oldest known in the history of the world. Avestan philosophers are as old as is the philosophy which they represent; older than the white race; they came from the beginning; they formed the nucleus of light and power, of intelligence, like the sun shedding its light on all the world. From this centre of intelligence has emanated the light, knowledge, wisdom, understanding; likewise the governing power which has controlled the entire world from the earliest dawn of creation. To these philosophers, into whose keeping was entrusted the earth and all that appertains to it, was given the supervision of all things; the governing powers law, order, the modus operandi, through which divine order was established; the controlling hand that guides the stupendous momentum which governs the multitudinous operations throughout all planes of being, known as the Spirit of the Times. These eminent philosophers lived apart and remote from so-called civilization, where from the lofty mountain peaks they could cast their ever-searching eyes over the tideless sea of space into the farthest corners of the earth, like watchmen upon the high towers, keeping guard over their trust.
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To these trusted guardians we are indebted for the privileges and advantages of to-day; to them we owe the great blessings of all that we enjoy here and now. They constitute the Royal Family of God on earth the Royal Ancestry of Ancient of Days. And whatever there is of science, philosophy, sociology and religion in the world to-day is due to, and has had its origin in, the Avestan Philosophy, however remote from truth mankind may have drifted, and though at this time man but faintly reveals principle as expressed by these Royal Pioneers of the Ancient of Days, still this fading current of to-day, like distant receding waves, is, nevertheless, related to the centre' that once gave it birth. This centre of light and power, like the sun, has pierced the density of space, and has penetrated with its powerful rays the uttermost circumference of the outermost spheres of manifestation. It has borne us our saviours, sages, prophets, poets, priests and kings; it has given rise to civilization upon civilization. Like the tides of the ocean, they came sweeping the world onward and upward, again receding with the weight of the undercurrent, only to gather greater momentum to launch still higher the oncoming waves, until to-day wefind that this present civilization carries with it the crowning glory of all the preceding ones. It is the day of culmination. These cyclic waves mark the creative days of the world's evolution. We stand to-day on the pinnacle of the greatest revolutionary wave that has ever come into manifestation. Saviours, prophets, masters, have foretold of the coming of this day of days, and have pointed with their index finger to the dial of eternity's great clock directing its hand to this closing hour of this culminating day, when time will have accomplished its destiny, having fulfilled the object of its great purpose.
JESUS
This culminating epoch has been the theme of poets and singers for ages past, and has been re-voiced by Our Saviour in those memorable and prophetic words: "What eyes have never seen and what ears have never heard, nor has it entered into the mind of man to conceive, shall be revealed to you." The Avestan Philosophy has led the intellectual armies of the world forward through all the development of the human race, until to-day we stand in the hour of culmina tion; the hour in which man may choose his freedomfreedom is his for the asking, but will he ask for it? Will he have the strength and the power to reach out and grasp the long-wished-for prize? He may have it without money and without price, and yet freedom can only be experienced; it can come only to those who lay all upon the altar unreservedly, and in resignation and complete renunciation be able to say with Him: " Not my will, but Thine, O Lord, be done." In reality the initiate does say these words, the soul and the spirit are free, but the mind, dual in its operations, chained and fettered by the material demands, still holds and binds the individual. Freedom is man's long-lost heritage. It comes at last, perchance, as a merited reward for faithful service rendered while making the weary pilgrimage through the long and dreary night-time of Egyptian darkness where, veiled and unconscious, separated from God, wandering amid snares and pitfalls, he drank life's bitter cup. Through wilderness and desert, bewildered and alone, man trudged through hot and blistering sands; through blighting, cutting winds and scorching suns, until at last, faint with agony and despair, he bows his weary knees in supplication, begs God to hear and answer prayer: From pain and sorrow, O give surcease; From bondage of the flesh, And dominion of matter impart release.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS HA'NISH

Dr. Otoman Zar-Adusht Ha'nish, born in the year 1844, worthily followed in the footsteps of the Great Ones who preceded him. The whole of his long life was dedicated to the dissemination of the self-same Avestan Mazdayaznian Philosophy under the name of Mazdaznan.
MAZDAZNAN
Dr. Ha'nish moulded this wonderful philosophy into a practical Science of Daily Life, embracing the five great fundamental principles: Breath Culture, Dietetics, Personal Diagnosis, Eugenics and Gland Therapy. The Mazdaznan Science and Philosophy of Life informs man how he may unfold and develop his true individuality by calling out his higher nature and thus unfold naturally the attributes, talents and endowments held within his being-that of body, mind, soul and spirit. Mazdaznan declares that: (a) Religion, to be such, must prove by virtue of daily exercise the immanent knowledge, revealing the tic that binds finite Man to Infinite God, the only Source of Life, Light and Love, unconditionally and freely imparted. (b) Philosophy, to be of any value to the individual, must deal with questions of vital importance, meeting the requirements of time, proven by facts undeniable and harmonious with the planetary and universal laws. (c) Science, to be of benefit to humanity, needs to confine itself to Nature and Nature's Laws, proving by virtue of corresponding relation between the objects of life the manifestation o f variety as a means to an end, considering the processes of creation and evolution as ever changing, but never ending. (d) Sociology is to meet the requirements of time, showing by means of self-respect, right conduct, behaviour and the exercise of individual rights, the possibility of union and harmony in the blending of individual complexity unto altruistic collectivity, recognizing perfection in every sphere, phase and place, for the final redemption of man from the dual aspect of life lost in classconsciousness.
DIETETICS
The principles of Dietetics expounded in this volume are of value only when applied in conjunction with the other fundamentals of the Mazdaznan Science and Philosophy of Life. Rhythmic Breathing, Dietetics, and Glandular Exercises to the accompaniment of music and song complete the triune principle of the daily walks of life. If rightly understood and scientifically applied, they assure health, happiness and success, for they enable one to know intuitively what kind of nutriment the body needs to sustain and keep it free from disease; the combined intelligences of the cells and organs will call for just the right kind of food to uphold vital functions. Particular attention must be given to the rhythm of the breath. When the inhalation and exhalation are of equal length, the heart beat becomes regular and a better circulation is established. The vital functions of the body are thus brought under the control of the dynamic action with a corresponding balancement of nerve force and brain action, revealing a state of mental poise hitherto undreamt of. In this connection the whole organism responds more readily as to impressions from within and from without, and being also much better able to register such impressions on the mind, the power of memory appreciably improves. So it is that the organic intelligences of the body, through the sympathetic nervous system, are able to make their demands known to the mind,
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while the sensory nerves, receiving their impressions from without, are able to register these impressions on the brain. Gradually one begins to awaken, adjust and harmonize all intelligences within and without. As development proceeds, it becomes a matter of observing a few simple rules and classifications, and, making the individual application, the diet problem is solved. The only true ultimate guide in food selection is a sense of intuition equally developed with all sense tendencies and corresponding to the consciousness of mind, soul and spirit.
SCIENCE OF DIETETICS
CHAPTER I: GENERAL PRINCIPLES
The body is comprised of sixteen elements: oxygen, carbon, hydrogen, calcium, nitrogen, phosphorus, chlorine, sulphur, fluorine, potassium, sodium, magnesium, iron, silicon, manganese, and iodine. These elements are a vital necessity, in order that the body may be able to perform its physiological functions of digestion and assimilation, secretion of the glands, elimination of the poisons from the blood stream and the waste matter from the system. Therefore, in order to keep the body in a state of health and immune from disease, the blood must contain these elements in balanced proportions, inasmuch as through the blood they are conveyed to all parts of the body to perform their particular function. In the food partaken of are found twelve bio-chemic salts, seven volatiles, and three acids. Through the process of mixing, separating, etc., potencies are brought about which become stored up in the glands. The glands require to be persuaded to part with these potencies in order to increase the functional operation on the part of the bodily organs. These elements are emptied into the blood stream; if held back, one becomes physically depleted and the mentality does not develop. If one lacks distribution of etherealized substance one is not capable of an original idea. One merely has memory, yet oneself uses no intelligence.
SALINE SUBSTANCES
The saline substances contained in food are the only medium that holds life to the body, and what is needed is food so compounded that it will readily give up its saline properties in order that it may renew, re-quicken, and extend the operations of cellular life. Instead of eating to appease and please appetites, attention should be directed to the selection of food and drink conducive to the formation of vitamins and leucocytes, the one sustaining cell life, the other feeding the tissues. Both substances are supplied through salines formed from food and directed by the power of the spirit gained in breath and breathing. Leucocytes are carriers of salines, recharging weakened or starved tissues, assisting the circulatory system in general.
VITAMINS
Vitamins are the procreative forces in a process of assimilation, etherealizing the hormones toward charging the blood and vitalizing the nerves. Therefrom are created the saline
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substances which are carried and distributed, becoming converted and re-converted or transmuted at last into ethereal substance. It. is this substance created by salines which the ether makes use of, passing it through the cellular side, quickening the circulation and nerves, and lastly through etherealization it enters the glandular system, thus reviving and renewing the glands. By this rejuvenation of the brain cells rebirth takes place, even renewing the dormant brain cells. It is here that one reaches the stage where all things come to one freely and without effort.
RHYTHMIC BREATHING
The importance of rhythmic breathing in the attainment arid maintenance of health cannot be over-estimated. The more rhythmic the breathing, the less food will be required, and what is consumed will be more perfectly digested and assimilated. Imperfect assimilation indicates that rhythmic breathing is not being practiced in a systematic manner. In selecting food, it should be of a kind that can be easily digested and assimilated, so as to cast no burden upon the various organs of the body-relieving the circulatory, nervous and glandular systems of all tension. In the words of Plutarch: "The body should sit light and easy around the soul." The proper selection of food is possible only to the one who is free from appetite and guided by intuition; he alone is able to determine the kind of food conducive to health. Food furnishes only the soil substances necessary for the formation of cell tissue, of which little is required, whilst strength and vitality depend upon the organic action set into operation by the compounds absorbed from the elementary domain through the power of breath. It is breath which supplies the system with the elements required for the perpetuation of the organism and the action of thought through the generation of electric fluids upholds the system. Partaking of little food, and while doing so contemplating upon every move through the process of mastication, will call out the life substance or the spirit essences of the food, transmuting them into remedial agents, healing to the body and soothing to the mind. The more studious one becomes, the more varied the mental attitude; the more the functions of the body are under control, the less food one craves. Appetite is a disease of the mind, while hunger is an organic necessity.
MASTICATION
Thorough mastication of food is essential, as it not only stimulates the salivary glands and induces them to yield their precious substances, but enables the aroma of the food, which is the spirit essence thereof, to enter the system through the soft palate and so sustain the spiritual propensities; that which passes through the digestive system upholds the physical organism. All solids should be masticated and insalivated until tasteless. All liquids to be drawn between the teeth and turned in the mouth several times before swallowing. Then, keeping in mind the task in hand, entertaining ideas of the highest possible nature appertaining to food value, mastication, insalivation and assimilation, less food serves to satisfy the appetite. One should partake of food only when hungry, for appetite is a disease of the mind and should be curbed. Adults need very little of the body-building or nourishing kinds of food. On attaining maturity the system demands more of the natural tonics and eliminators to ensure a state of well-being. It is not the amount of food consumed which ensures the substances necessary to perpetuate the building of tissue, but the assimilation thereof and its proper direction by intelligence arising from controlled breath. Food should be assigned to its proper place and cells; carbons to the muscle, phosphates to the brain, and nitrates to the spirit. Nutrition is intended to supply saline substances necessary for re-enforcement of cell life; to animate and energize the cells to renewed activity and expansion. To effectively supply salines
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one needs first of all to masticate well the food partaken of, then salivate, throwing it against the palate before it passes down the esophagus and into the stomach, where food which has been scientifically combined and so treated becomes digested, vitimised, and eventually assimilated. Partial mastication and insalivation of foods rich in carbohydrates, such as bread and cereals, create ferments in the digestive organs, and the toxins thus engendered eventually result in an over-acid condition of the system, besides impairing the delicate membraneous lining. Meals should be partaken of under happy conditions and in quietude, especially during the first 15 minutes of the repast, avoiding all disagreeable thoughts. Good Thought adds appreciably to the mastication, digestion and assimilationn of the remedial properties of nutrition, retaining the life substance contained therein, thus assisting the weakened energies to resume their work in their cellular composition. It is for this reason that prayers or blessings were advised at meal times so as to promote the power of concentration in order to assist the mind to conduct or control the functional operations of the digestive system.
PREPARATION OF FOOD
Food should be prepared in congenial surroundings with love, consideration and alertness, but without haste, so that those who partake thereof may derive the maximum amount of benefit therefrom. Haphazard and hasty preparation deranges the digestion of the more highly organized. Artistic dishes, beautiful surroundings and a contented mind go a long way towards making one happy, and. happiness aids digestion and assimilation. Happy thoughts draw the spirit out of the food partaken of, and one benefits accordingly. The origin of prayers before meals was that they should serve as rhythmic exercises to prepare the digestive organs to receive the food, while heart and mind were filled with thanksgiving for the gift of all heavenly blessings. Prayers are equally appropriate in these days in recognition, appreciation and thankfulness for all the wonderful and exquisite provision made through nature by Infinite Intelligence.
PREPARATION OF VEGETABLES
All vegetables not used in their raw state should be cooked, either conservatively in a casserole on the stove or baked in the oven, as too many boiled or steamed dishes are inclined to soften the membraneous lining throughout the alimentary canal. Those subject to catarrh should avoid boiled and steamed dishes altogether. The medicinal value of vegetables cooked in water is destroyed, and besides rendering them indigestible, minerals are deposited in the system. Vegetables immersed in oil and after, wards baked develop salts which create the salines the preservers of cellular life. It is well to remember that whatever can be eaten raw, sliced or grated, and in a fresh state, should be the rule, as the greater will be the benefit to be derived therefrom, otherwise baking should be resorted to. All root and tuber vegetables, like beetroot, carrot, celeriac, parsnip, potato, salsify, turnip, etc., should be baked in order to dextrinize their starch content, a few anise, caraway or dill seeds being added thereto. Cut the vegetables into slices and add a little oil and just enough water to allow the moisture of 'the vegetable to create steam; they will then cook in their own juices. Bean (string), Brussels sprout, cabbage, cauliflower and foenucky should stand in boiling water for five minutes, strain and then bake in a small quantity of olive oil or fat; season to taste. Asparagus, lettuce (head), nettle, parsley, spinach, and the leaves of beetroot, dandelion, radish and turnip should be scalded, strained and then baked in a small quantity of olive oil or fat; season to taste.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS FOOD COMBINATIONS

To attain health and keep it, to prevent disease and eradicate it, nature provides a few simple rules, which are not only to be known, but must be observed, if life is to prove a state of joy, happiness and success. The more man advances the more his constitution calls for scientifically prepared dishes. It is not a question of how delicious the food tastes, but how correct and scientific are the combinations. In the measure that food is properly combined the body becomes free from mucous substances and vitamins in the cells are capable of seeking and finding their own. Fruits and vegetables supply the mineral or organic elements which play an important part in nutrition, supplying the cells with vitality and the power of resisting disease. Ripe fresh fruit contains grape sugar in its most assimilable form, and therefore easy of digestion, whereas the grape sugar present in vegetables is in the form of starch, and, although it is transformed to some extent when baked, it takes an appreciably longer time in the digestive process. Consequently, if fruits are combined with vegetables, the digestion of the fruit is retarded and fermentation ensues. The stomach is divided into two compartments --- one deals with the acids which are present mostly in fruits, and the other with the salts and minerals present mainly in vegetables. The walls of the two compartments come forward and attract the constituents of the food imbibed to the appropriate chamber. Where there is an intake of too many mixtures, fermentation arises and results in skin and blood affections. It is a sound general rule to avoid the use of fruits and vegetables together at the same meal, as such a combination interferes with the digestive processes. Nevertheless, certain fruits may be partaken of with a vegetable meal by the normally healthy without digestive disharmony, provided that no mushrooms or pulses figure on the menu, e.g., avocado, apple, banana, citrus fruits, melon, pear, pineapple, and the small fruit berries. Onion combines harmoniously with any of the acidulous fruits, but not with the stone fruits: cherry, nectarine, plum, peach, etc. The banana, melon, pineapple and strawberry come within the category of transitories, i.e., they fall between the two classifications: vegetables and fruits. A vegetable may be defined as the product of a plant that matures during the same season in which the seed is sown. The juices of sweet orange, grape fruit, grape, pineapple and the small berries; also the juice of baked lemon may precede a meal; the juices of citrus fruits may also figure as an ingredient of a salad dressing in place of vinegar. Where fruit forms one of the courses of a vegetable meal, it is well to remember that fresh ripe fruits or their juices should precede and baked fruits should follow the other courses. It is not desirable to mix different starches at the same meal, i.e., artichoke (Jerusalem), barley, cereal, macaroni, potato, rice, etc.: serve only one starch at a time. The pulses are congenial to one another, i.e., different kinds may be used together. A starch and a pulse also make a correct combination. One root and one tuber vegetable may be combined together. The combination of egg with cheese is particularly deleterious to digestive well-being. When the combinations are inharmonious the vitamins do not develop in the process of assimilation.
SUN RIPENED FOODS

As far as possible one should endeavour to live on the foods which ripen in the sun, and so become more conscious, more positive, and more independent. It is interesting to note the limitation and superstition amongst peoples living almost exclusively on foods like the potato, which is compelled by its nature to mature below the ground, thus absorbing the light vibration through and by a process of concentrated action only, representing in character the phases of
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darkness. The tendency of darkness is that of superstition and limitation. One should rely more upon the green-leaf vegetables and green salads than on the heavier kinds of food like the pulses, eggs and other dairy products, nuts, etc., which should be eaten sparingly, especially by those leading a sedentary life. These heavier foods, which are tissue builders, should be always accompanied by green-leaf vegetables or green salads. Avoid sugar on cereals, especially when milk or cream is used therewith, as their mixture causes rapid fermentation and produces dyspepsia. Saccharine fruits, like the date, fig, raisin, etc., and also honey are permissible in small quantities. Remember that damp wet weather calls for hot solid dishes rather than fluids. Too many fluid dishes are constipating and frequently interfere with regular habits. The porous system closes up on damp days and the intake of too much liquid places too great a strain upon the system, which cannot work it off, and in consequence the organs of elimination are overtaxed. During damp cold weather liquids should be taken cold and solid dishes hot in order to aid elimination.
'SELECTION OF FOOD ACCORDING TO SEASON

Nature provides four seasons: Spring, Summer, Autumn and Winter, and each season brings forth its own kind according to climatic conditions, tendencies and operations. The products of the climate in which one lives are 9easonable for the sustenance of the life principle, and one should follow each season, living upon its products. The unfoldment of the secrets of nature reveals that there is to be just so much percentage of soil compound, just so much salt, minerals, alkalies, magnesia, silicon, potash; just so much moisture, water, nitrate, copper, iron, and just so much must be drawn by the plant from the air as an ethereal compound in order that it may thrive; likewise so much sunshine, and just so much as it absorbs will it thrive, grow and develop. Analyze the plant and one finds that sixtyfive per cent, of its compounds are drawn from the soil, while thirty-five per cent. are drawn from the air, sunshine, moisture, fog, dew and rain. The application of this principle to one's own being implies that one will grow and thrive well if one keeps within the boundary lines of nature's laws. The basic foods that nature produces where one lives must be of sixty-five per cent., while thirty-five per cent. should come from the tropics. In addition to the observance of the general rules relating to food combination already outlined, it is essential to have regard to individual temperament and basic principles in order to select the food best suited thereto and enable the glands, nerves and blood stream to be adequately charged.
BASIC PRINCIPLES
The basic principles previously alluded to are governed by the degree of activity and development in any part of the brain, and the contour of the head is determined thereby it being round (physical base), long (spiritual base), or square (intellectual base). During evolutionary processes, the physical, spiritual and intellectual propensities of man have been formulated, until to-day they are beginning to reach a measure of coordinated polarity. Each is due to a certain vibratory activity or rhythm in nature; really a harmony of sound (breath) and colour. Thus one finds the physically based individual breathing, in youth particularly, the abdominal breath and seeing everything tinged with red. The spiritually based individual naturally breathes a higher or diaphragmatic breath and sees everything in a bluish colour. The intellectually based individual breathes the upper chest lobes breath or brain breath, and is inclined to see things in golden or yellow colours. By these colour vibrations each base readily recognizes its corresponding food through nature's colour variations red, blue or yellow and relative tints.
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The basic foods of the physically based are grains and cereals, as they contain. the nitrates so essential to the maintenance of the physical brain. Dairy foods, root vegetables, salads, and fruits should be also added to the dietary. Dried fruits in moderation are good as they assist elimination. Foods rich in proteins should be consumed sparingly, otherwise the liver becomes affected. The red or reddish brown coloured foods should be chosen.
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The basic foods of the spiritually based are the green leaf vegetables and peas, beans and rice, as they contain the phosphates necessary to uphold the spiritual brain. Consequently, these foods should predominate in the dietary. As the spiritually based generate acid more readily than the other bases, it is advisable not to include too much fruit or vegetables of an acid nature in the diet. As far as possible the bluey-green foods should be selected. The basic foods of the intellectually based are the concentrates and effervescences, i.e., the fruits; also nuts and oils, indicating that they do not need to eat so much if they breathe deeply enough. The basic foods require to be supplemented by other of nature's products. The dairy foods, however, should be used with discretion, as they are inclined to create mucous. The intellectually based respond to the yellow vibration and all its tints, and nature's products of these hues should be chosen as foods. As each base has the other two of the three types as inclinations, the object is to balance up all three by vibratory action (breath), appropriate food and exercise. What one person uses as a basic food, another differently based needs in smaller quantities as inclinational food. In the prognosis of disease, one knows that the root cause of the ailments which affect the physically based individual lies with the mal-functioning of the liver, those of the spiritually based with the generative or sex organs, and those of the intellectual type, with the dynamics-the lungs and the heart. By adopting a scientific method of living, selecting one's food according to season and individual temperament, and having regard to harmonious combinations, one gains health, strength and vitality, becoming immune from disease and perpetuating and upholding oneself through all adverse conditions. These problems solved, new vistas, new realms open up according to the promptings of the spirit.
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KITCHEN UTENSILS
The use of aluminium utensils in the preparation of foods and in the heating of liquids is not recommended, inasmuch as the chemical reaction is such that digestive derangements are likely to ensue, especially in the case of those who are predisposed to indigestion and dyspepsia. Select good quality enamel, stone or glass ware dishes.
THE DAILY REGIME

It is better not to partake of food first thing in the morning. After attending to one's toilet, a few simple exercises should be indulged in and then one should proceed to the daily task, not breaking fast until hunger is apparent and one feels that any simple dish like fruit and cereals will meet all demands. BREAKFAST. Whether following mental pursuits or whether engaged in manual labour, a light breakfast is best, inasmuch as more work can be accomplished when the digestive organs are not unduly taxed. Hot medicated drinks are recommended to be taken first thing in the morning, using distilled water for the purpose, as being more weighty than ordinary water, it washes the blood. A small teaspoonful of bi-carbonate of soda in a tumbler of hot water for acidity; a dash of cayenne to stimulate the circulation, assists the nerves and increases hormonic flow in the gonoidal glands; a few drops of eucalyptus or a prism of permanganate of potash to cleanse the system, or a teaspoonful of grape or lemon juice to act as a tonic. On bitterly cold mornings a sage or worm, wood drink should be taken in order to activate the liver and generate warmth generally. To remove mucous take the size of a small pea of cayenne and ginger with a dash of white pepper in a glass of hot distilled water; use it so hot that it requires to be spooned. The ideal breakfast is a combination of citrus fruit juices, fresh or baked fruits, and gruels made from wheat, farina, barley, corn or oat meals; also raw rolled oats, together with fresh ' cream; occasionally a poached egg, season. Cereals are better taken raw and crisped in the oven in order to dextrinize their starch content. Raw rolled oats (dextrinized) have the propensity, of absorbing acids, and a small quantity should be always taken with a fruit meal. LUNCH. A light salad with a nut cream dressing, or a selection from the dairy foods, together with some crisp-bread or shredded wheat, will be found more beneficial than a heavy meal,
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which inclines one to be critical, the liver and bile to turn sluggish, and the lungs to be overcharged with carbon. DINNER. This should be the principal and the only really full course meal of the day, taken between five and seven o'clock in the evening. A quick hot bath or a friction rub and a change of dress will ensure a happy frame of mind to enjoy the repast, however simple. A combination salad, one or two baked dishes, followed by mn Irish moss or Agar-agar mould or other dessert, should prove wholesome and appetizing. An endless variety of dishes is possible, according to season. The evening should be spent in a congenial way, free from business cares and domestic worries, by the cultivation of the arts, visiting friends, or attending lectures; concerts, etc.
ORDER OF THE MENU

When serving a full course meal, one should have regard to the order of the various items on the menu, e.g., (a) Fruit (fresh ripe) or juices salad entre; or (b) Soup entre salad dessert; or (c) Salad entre dessert.
SUGAR
Sugar, especially the granulated and bleached variety, should be used sparingly, as it no longer contains saccharine of a tissue building nature, and though hardening the bones, it softens the teeth and induces many forms of catarrh, abscesses, and nervous affections; also diabetes. Saccharine is necessary for tissue building and may be obtained from the saccharine fruits, tuber vegetables, and honey. The ordinary white sugar is an intestinal irritant and causes the stomach to produce large quantities of mucous to protect itself. This mucous combines with the hydrochloric acid of the gastric juices and so retards digestion. When sugar and milk are combined together the digestion of the milk is retarded by the mucous, ferments set up and gastric distress ensues. For sweetening purposes, use the saccharine fruits, such as raisin, date, fig, etc., honey, or the genuine brown cane sugar. It must be remembered that anything which has to be sweetened necessarily interferes, not only with digestion, but above all things with assimilation, a process upon which health, strength and vitality depend. Sugar of Milk (lactose), known in U.S.A. as Milk Sugar, is similar in chemical composition to cane sugar, but is not nearly so sweet. It is a constituent of the milk of all mammals in various percentages and is the most digestible sweetening for infants; it is also slightly laxative.
HONEY
Honey is assimilated by the system without having to undergo a fermentative process like sugar, and is, therefore, more easily digestible. Taken in moderation and in season, it is helpful in heart, lung, bladder and kidney affections; those suffering from anaemia, dyspepsia or rheumatism should avoid it, as it contains a percentage of formic acid, which is a product of the glandular secretions of the bee. Many of the brands of honey on the market today are adulterated by the addition of ordinary commercial sugar. It is preferable to procure the genuine article, even though it cost a little more. Honey is in season from June to the end of September.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS SYRUP FOR MEDICINAL PURPOSES

One cupful of cane sugar and one cupful of water; boil slowly for ten minutes or until it becomes a thin syrupy consistency.
SWEETS AND CHOCOLATE

Sweets are made from highly refined sugar. In the refining process the natural calcium content is entirely eliminated. The remaining elements carbon, hydrogen and oxygen search around in the human system and .absorb all the calcium, gradually depleting the cells of this valuable element. Continued and regular use of sweets and chocolate brings about an eventual breaking down of stamina and resistance to disease, and where there is a quiescent scrofulous or cancerous condition in the blood, the weakened cells become the object of attack. Abstinence from sugar and sweets during the Lenten season-the period of physical and intellectual adjustment gives the cells an opportunity of becoming disease resisting. Children have a natural craving for sweets, and they may be allowed half an ounce after the principal meal of the day. In moderation, adults may indulge in crystallized ginger, pineapple, lemon or orange peel; also raisins with blanched almonds. Chocolate is also manufactured from refined sugar and should be used with discretion whether it be as a beverage or a sweetmeat. The constant use of chocolate has a very detrimental effect upon the system.
CHAPTER II: DAIRY FOODS

MODERATION should be exercised in the use of butter, cheese, cream, eggs and milk, inasmuch as they are conducive to mucous, phlegm and other slime-creating organisms detrimental to membraneous operations, and are thus responsible for colds, coughs, catarrh and many other discomforts. Abstinence therefrom during the autumn will aid considerably in the cure of catarrhal conditions.
BUTTER
Butter is in season during April, May and June; it is permissible to use it also in December and January. When out of season it should be clarified. To clarify butter, place it in an earthenware vessel and bring it slowly to boiling point, skimming off the foam that forms thereon. When clear, pour it into porcelain jars and it will keep indefinitely. Unclarified butter nurses bile, liver and digestive troubles; it also affects the duodenum. The nervously inclined should discard it from their dietary. Butter for cooking purposes should be always clarified. Clarified butter is excellent in all digestive affections and will alleviate catarrh, bronchitis, coughs, colds, etc., when used freely with fruit and fruit juices. During the Clarified Butter Cure take plenty of grated apple and organic troubles will disappear like chaff before the wind. Take a level teaspoonful of clarified butter and then the grated apple, using cereals sparingly. The treatment should be taken for 3 to 9 days according to temperament at each new moon during the Fall of the year; the physically based for three days; the spiritually based for six, days; the intellectually based for nine days. For remedial purposes, unsalted fresh butter (unclarified) is of particular value during the month
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of May for those suffering from lung, throat and nasal affections, combine with cereal preparations like shredded wheat, granose, etc.
CREAM
Cream may be used in divers ways in conjunction with fruit, cereals, etc., but discard during February and March (Lenten season) and the summer months, particularly during August.
CHEESE
Fermented cheese is in season during April and May, but should be avoided by those suffering from catarrh. It should be used sparingly, as it is constipating and irritates the membraneous lining; it also retards mental and spiritual development. Avoid cheese altogether during the summer months, owing to its heating properties. Cheese is more easily digested when combined with other dishes and cooked; it loses its heavy indigestible properties if taken with dill pickles or horse-radish, or when melted and thinned down with fresh cream. Cheese should not be served at a meal at which egg or mushroom figures on the menu; the albumen in the egg and the casein in the cheese do not agree, and such a combination calls out animal heat and with it a chemical change which is hard on the digestives and depressing to the nerves. The germ of the egg does not allow the germ in the cheese to continue the process of fermentation, and indigestion invariably follows. It may, however, be used with advantage in the preparation of other dishes, as it develops casein and neutralizes the oil; a sprinkling of grated cheese on pulse dishes is permissible. The finer varieties of cheese, like Camembert, Limburger, Roquefort, etc., are to be preferred. A little grated cheese may be used in soups and stews in place of oil or butter; these latter are inclined to be rather greasy to some temperaments. Fermented cheese does not combine harmoniously with fruits (especially the small berries), including banana. Curd or cottage cheese may be considered always in season. Warm sour milk slowly by immersing the vessel containing the milk into another containing cold water, and place in a slow oven until the curd separates from the whey, then strain through a cheese cloth and season to taste. Cottage cheese can be medicinally improved by the addition of avocado, cream, chives. (finely chopped), tomato, green pepper, olive oil, parsley, pimento, yarrow or any finely grated root vegetable, like red beet, turnip and black radish. The addition of caraway or anise seeds give it added potency: Cottage cheese combines harmoniously with fruit.
EGGS
In season from Easter to the end of June; abstain, therefrom altogether during the summer months, especially during the month of August; they are permissible in winter. They should be used sparingly by adults, particularly those suffering from liver and kidney affections. Always combine with salads or green-leaf vegetable dishes, otherwise the salts as well as the albumen pass off unassimilated, particularly in those of advanced years. Radish, peppers and onion go well with egg. In order to counteract the sulphur in the yolk, use a little radish, watercress, yarrow or parsley therewith. Eggs should not be given to youths during the adolescent period (9 to 17 years of age). Egg yolk (raw) contains all the essential ingredients corresponding to the chemical elements of the human anatomy. It contains all the qualities of the Violet Ray. Egg yolk (raw) applied to joints, swellings, or over
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parts of the body where the muscles sag, the organic sulphur will be absorbed, and if application is made daily over period of five weeks, a normal condition will result. In cases of malnutrition use yolk of egg (raw), well beaten, and add thereto hot vegetable broth or distilled water. Eggs combine with fruits, including the small fruit berries with the exception of banana and pineapple, white of egg, however, is in order with banana and pineapple. Avoid combination with artichoke (globe), banana, asparagus, cheese, corn, eggplant (aubergine), mushroom, pastry, pulses and sprouts. The germ of the egg, which contains the spirit of the chicken, should be discarded, owing to its heating propensities; it is the thick whitish substance which adheres to the yolk.
THE PREPARATION OF EGGS

In the preparation of eggs, a knowledge of the effect of heat on their component parts is essential. The white of egg is composed of almost pure albumen, which is completely coagulated below a temperature of 170 deg. Fahrenheit, and any greater heat renders this substance tough and indigestible; it ferments easily in the stomach and forms acids that are poisonous to the system. Avoid too frequent use of fried eggs; they are preferable taken raw, in custard, boiled, scrambled or poached. Custard should not be flavoured with nutmeg. If desired boiled, the egg should be immersed in a pan of boiling water and allowed to stand therein with the lid on for about five minutes away from the heat. Custard and scrambled eggs are best prepared in a double boiler. When poaching an egg, keep the water below boiling point and remove the egg from the water immediately a film forms over the yolk and the white is jellylike. To cook a hard-boiled egg, place it in cold water in a covered pan, and bring it to steaming point (170 deg. Fahr.), then remove the pan from the fire and allow the egg to set for 45 minutes. In this way the albumen will be reduced to a jelly-like substance and easy of digestion and the yolk will be dry and mealy.
MILK AND ITS USES

In Zarathushtrian days the cow was looked upon as a sacred animal and great care was taken of the herd, in order to ensure purity of the milk supply. In some countries it is even so to-day. When the mother was unable to suckle her child, cow's milk was given as a substitute, with the addition of a pinch of salt and borax mother's milk being richer than that of the cow in salts and minerals. Until the child was more developed, milk was the principle article of food. Afterwards one gradually left off taking much milk, as the stomach is easily overheated thereby and the digestive organs become over-charged with mucous. The Zarathushtrians prohibited the use of milk during the months of February and March, and also during July and August, as these months are periods of purification, when the effete matter of the animal mixes with the milk, thus rendering it unwholesome as an article of diet. It was a religious command also not to boil milk owing to indigestibility when served in that way. For medicinal purposes, milk was allowed to stand from eight to fourteen days, then passed through a cheese cloth. The liquid (whey) was used in all cases of kidney affections, sleeplessness and for purification purposes generally. Buttermilk was looked upon as an excellent means of removing fermentation and excessive acid from the system. The moment milk turns it should be left until it is well fermented before use, when it will prove an excellent remedy for many ailments. Milk is primarily produced by nature in order to develop the offspring of cattle, and for human consumption, especially by infants, it requires to be diluted by the addition of 20 per cent of
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distilled water, a small quantity of Sugar of Milk or honey, and a pinch of salt and borax; the latter helps to neutralize the acids therein. Milk is not a food for adults, but it may be used by them as a remedial agency, as it will be found helpful in restoring organic disorders.
MAZDAZNAN MILK CURE

The Milk Cure is one of the means nature offers for physical regeneration. In order to obtain its full vitamic value it should be undertaken when the cattle begin to graze in open pasture in the month, of May; to be effective it should be used fresh. Milk may be taken either cold or heated, but not boiled. To some temperaments cold milk is chilling; it is left to individual judgment. When the milk is found to be too heavy in fats or casein, a dilution with distilled water is proper, but sweetening with Sugar of Milk or honey is indicated. The Milk Cure is of value only when scientifically pursued. It should be preceded by a few days of purification and a fast. Commence with one quart per day, adding half a pint daily until four quarts are reached. For nine days take four quarts per day, and gradually diminish the quantity by half a pint daily until one quart per day is reached. After each portion of milk, take a tablet of willow-bark charcoal. Green salads comprised of asparagus (fresh), chicory, chives, dandelion leaves, endive, lettuce, sorrel and watercress are desirable during the Milk Cure in small quantities in order to assist elimination; also cereals. While increasing the quantity of milk, decrease the use of the fresh greens and cereals. Likewise, when decreasing the milk, increase the quantity of salads and cereals; the latter should be dextrinized. By the time one gets down to one quart of milk per day, a craving will be experienced for salads; also cereals. Take the allotted portion of milk first and then partake of the salads and cereals, followed by a tablet of willow-bark charcoal. Both salads and cereals should be well masticated and the pulp discarded; precede these by agar-agar in small quantities with warm water. During the treatment, frequent herb teas and hot drinks are called for, also Oil and salt rubs, in order to improve skin action, which is needed for the eradication of all acid accumulations. Fresh fruit juices are permissible during the Cure in very small quantities, and these should be sipped very slowly. Small fruit berries, however, should be avoided; it is advisable not to indulge therein for an appreciable period after concluding the Cure.
MAZDAZNAN COAT'S MILK CURE

Goat's. milk is excellent for all sufferers from pulmonary affections, asthma, consumption and spinal troubles. Take plenty of pine-nuts and pine-nut creams prepared with goat's milk, but discard all other foods, except a little fruit and dextrinized raw rolled oats. Goat's milk, which is rich in calcium, fluorine and phosphorus, is far superior to cow's milk for children, as it is almost of the same consistency as mother's milk and of similar chemical analysis.
BUTTERMILK
Buttermilk may be used freely with beneficial results, but care should be taken that it is the farmhouse product and not milk which has been chemically treated.
CLABBER
For intestinal affections and tendencies to fibroidal growths, tumours, haemorrhoids and
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tubercular germs, place one quart of milk in an earthenware vessel, cover with a perforated lid and allow it to stand for four days; pour off the whey into a glass, adding a tablespoonful of grape juice thereto. Stir well before use. The clabber or thick part should be beaten well with a silver fork, adding to every glassful the juice of one baked lemon; beat it into the clabber. Take the clabber at night and the whey in the morning. Use this treatment for three days in succession and repeat the process after ten days. A wineglassful of whey taken upon an empty stomach will act upon the liver, and, one hour after meals, one wineglassful of whey will aid and hasten digestion, acting readily upon the kidneys. It will prove a great factor in dispelling a cold and breaking up a fever. Remember always that clabber should not be kept in the same place as vegetables, fruit or prepared foods. Ordinary milk should not be used in case of fever. In the case of cholera, buttermilk or lemonized milk is the panacea. Where lemon is not available, use boiled vinegar in milk. Beat one tablespoonful of vinegar which has been boiled into a glass of fresh milk with a silver fork. Take every two hours.
MILK WITH CITRUS JUICES

Milk combined with .lemon juice is excellent for the liver; add the juice of two baked lemons to a pint of milk and whisk it up. The addition of a dash of nutmeg or mace enhances the medicinal value. Orange juice combined with milk makes a very refreshing and nourishing drink, especially during the summer months.
MILK IN RELATION TO BASIC PRINCIPLE

Milk from different breeds of cow varies in colour, which can be determined by holding it up to the light. The Jersey cow gives a yellowish shade of milk, the Holstein yields a bluish shade of milk, and the Durham cow's milk is of a ruby tinge. These three shades of milk correspond to the Intellectual, Spiritual and Physical bases respectively. In using milk which is a mixture from several breeds of cow, an infant will assimilate only that of its own basic principle and will throw off other kinds; while it is fed on milk from a single cow that is not of its base, it will not be able to assimilate any of it and will not thrive. Physicians often advise that milk be mixed, but are unaware of the reason why it helps the babe.
A CHILD'S BASE
One who breathes heavingly is intellectually based. One who breathes diaphragmatically is spiritually based. One who breathes with the abdomen is physically based. It is desirable to adjust the bedding in order to enable the child to breathe equally all the three breaths indicated. The child so trained grows up without any trouble, any disease, any hardships, and shows talent very early in life. The day will come when a child will walk immediately it is born. Children now coming into manifestation are much brighter and more intelligent.
NUTRITION OF INFANTS AFTER BREAST FEEDING FROM 6 TO 18 MONTHS OF AGE

When the infant awakens: 6.0 a.m.: 3 oz. Fennel tea. 7 oz. Goat's milk.
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7.0 a.m.:1 oz. Orange juice. 9.0 a.m.:7 oz. Goat's milk. 11.45 a.m.: 2 heaped teaspoons grated apple mixed with teaspoon of cream, followed by 2 tablespoons of cream of wheat; then 7 oz. goat's milk. 3.00 p.m.: 3 oz. Fennel tea. 7 oz. Goat's milk. 5.45 p.m.: 3 oz. Fennel tea. 6.0 p.m.: Bath, followed by 7 oz. Goat's milk.
RECIPE FOR GOAT'S MILK

5 oz. Goat's milk; 2 oz. Distilled water; teaspoon of honey.
RECIPE FOR FENNEL TEA

1/3 teaspoon dry fennel seed added to 1 pint of boiling water. Allow to stand 2 minutes, then pour off and add 2 teaspoons of honey. if the infant does not take all the milk, it must not be forced. Fennel tea may be alternated with linden blossom tea (lime blossom), and when the weather is cold use very thin linseed tea. Elder flower tea may be also used from time to time. Fennel tea is a panacea for all infant ailments. Avoid giving infants stimulants such as tea, coffee, sugar, sweets, etc. Use honey or brown cane sugar.
MILK FOR CULINARY PURPOSES

For culinary . purposes, unsweetened tinned milk, either neat or diluted, may be used in place of dairy milk. It imparts a pleasing flavour to the dishes prepared therewith. Powdered milk may likewise be used in this manner.
CHAPTER III: FERTILIZERS

PULSES & MUSHROOMS
THE pulses, or legumes, as they are sometimes called, i.e., dried beans, lentils and peas, are classed as fertilizers and are for the purpose of building up an impoverished system. They are rich in nitrates and phosphates, and are a link between vegetables grown above the ground and those that ripen under the ground a transitory state from one class into another. Inasmuch as certain soils, especially those which are constantly worked, require fertilizers to ensure good crops, even so the human body calls for substances of a fertilizing nature. When considering soils one needs to know what substances are most needed and what results are desired. In some instances, phosphate and ammonia will suffice, others need gypsum, the latter frequently loosening up heavy soils, thus easing the burdens of cultivation. The human body, too, requires fertilizers. While soils are treated by substances gained from the mineral kingdom, the more highly organized human body seeks to find its fertilizer in the vegetable kingdom in order to tone up the system and wrest therefrom vitality that brings strength, vigour, virility and buoyancy. Care should be taken not to use the pulses as a regular item in the dietary, but simply as a change for ten days at a time, more particularly in the Spring and in the Fall. Pulses are congenial to one another, i.e., different kinds may be used together; a starch and a
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pulse also make a correct combination. Pulses should be steeped in cold water for three days, the water being thrown away twice each day and fresh added; this not only increases the bio-chemic salts, but makes them more wholesome. Then boil for fifteen minutes and strain; this nullifies the effect of the zanthin. Afterwards place them in a casserole with a little hot water and simmer slowly until tender; fast boiling hardens them. Then strain the remaining liquid and add a bay, leaf or two and any other seasoning, together with a little oil, and bake in the oven; this method of cooking makes for easier assimilation. Pulses are more wholesome when cooked in olive oil rather than with butter. Beans and lentils take bayleaf, together with thyme or marjoram, and peas take mint or marjoram. The use of savory herbs with pulse dishes add glandular virility to the system. The addition of browned white flour to pulse dishes in the nature of a sauce assists in eliminating gas and other objectionable after-effects. See Recipes, Chapter XVII., for method of preparation. Pulses, being fertilizers, should be taken in small quantities at a time, as a side dish, and served with salads or green vegetables. They are in order during the Lenten season and until the beginning of May and again in the Fall. Avoid combination with egg, fruit, and mushroom; cheese (grated) in very small quantities may be added to pulse dishes as a garnish. Fresh garden peas and beans come under the same category as the pulses, although their protein content is not quite so great. Fresh raw garden peas are of greater value to the kidneys when combined with raw sweet corn; use in conjunction with green salads.
MUSHROOMS
Mushrooms are also classed as fertilizers, and therefore should be taken only in small quantities at a time and in their season; they combine digestively with onion dishes and potato, either baked in jacket or creamed and dextrinized in the oven; also with rice or parsnip. A dish made with an edging of cooked rice and the centre filled with creamed mushrooms, preceded by a green salad, makes an excellent combination. Mushrooms may be used in small quantities for flavouring sauces to go with appropriate savoury dishes. Avoid combination with celeriac, cucumber, dairy foods, eggplant (aubergine), fruits, gumbo (okra), pulses, salsify, spinach, tomato, and sprouts.
CHAPTER IV: GRAINS CEREALS

BARLEY BUCK WHEAT CORN (INDIAN) MAIZE MILLET OATS RICE (UNPOLISHED) RYE SAGO WHEAT
WHILE fruits are of tonic value and vegetables are largely eliminators, neither of them contains sufficient nutritious value to sustain energy and vitality. The "Staff of Life," owing to the concentrated nature of compounds basic in their make-up, will continue to be realized by the grains, of which there are numerous varieties to select from, and which are of inestimable value in their time and season, and in accordance with climatic conditions. At times one should have barley and at other times oats or rye, and again one should alternate these with Indian corn, rice, buckwheat, and so forth. Still, in any clime, the wheat will continue to remain the main product, meeting all demands and sustaining perfect health.
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In the grains nature has devised a convenient, concentrated and economical form of nutrition. The comparative ease with which they can be harvested, transported and stored renders them always available to provide a means of sustenance when other products are scarce or unobtainable.
WHOLE GRAIN WHEAT

The whole grain wheat is. truly the " Staff of Life " as it is the most balanced and the most nutritious of all the grains, supplying in natural proportions all the properties so essential to the building up and development of perfect health in the human body. Wheat, as well as all other grains, are the culmination of evolutionary processes directed by the ingenuity of man and prompted by inspiration. Although most of the grains are homogeneous to this planet in a wilder state, the wheat plant is the outcome of the hybridization of the plants of various grains and grasses and brought to perfection by the world-renowned agriculturist and horticulturist Zarathushtra who lived many thousands of years before Plato, according to Greek chronology. Upon thorough examination and analysis, it is found that whole grain wheat, like the raw yolk of egg, contains all the essential ingredients corresponding to the chemical elements of the human anatomy. The arrangement of its various qualities is of such a nature that beginning at the glume as its life centre, and following layer upon layer to its outer coating, every element conducive to health is embodied therein, assisting the organs of the body to perform their diverse functions as commanded by nature. In the glume we find the soluble phosphates in quantities sufficient to quicken the ganglionic system; next thereto in the inner halves, which constitute the greater portion of the kernel and which may be likened unto the ovaries, are the starches and albumen, which impart heat and energy; enclosing these ovaries are the nitrogenous substances so necessary for the sustenance of the muscular tissues; and encircling it all like unto a protecting layer of the skin are seed coats containing potassium, sodium, calcium and such salts as assist to convert starch into sugar, and consequently quicken digestion and promote assimilation. The layer next to this contains fixed phosphates, sulphur, silicon, chlorine and other chemical elements which sustain the bones, teeth, sinews, etc. The outer skin has iron, magnesium and such elements as are essential to promote peristaltic action, ensuring proper flushing of the system and giving vigour and natural activity to the alimentaries a condition so absolutely necessary to sustain harmonic operations throughout the more delicate parts of the body. Although through manifold processes, pre-digestive and of electrification, all other grains may be improved upon to take the place of wheat, the latter will continue to hold its own owing to the fact that no process can be devised to improve upon what nature has so fully determined in the crystallization of organized elements. Just as water cannot be distilled to a point so fine as to equal fruit juices, so no preparation, however scientific, can bring other grains to a point so highly developed as wheat. For this reason wheat has been the food of man for thousands of years and has ever been the ambrosia unto the health of the nations. It is an indispensable article of diet for infants, especially those fed from the bottle; for nursing mothers, growing children, invalids, and in fact for all who desire perfect health. Wheat raised in a warm climate contains more gluten than that grown in a colder climate, hence the superiority of Italian macaroni over that produced in other countries. Wheat is more economical than all other foods as it is highly organized and concentrated and therefore a little only of it is required. Man can subsist for months and be well fed on a few tablespoonfuls of wheat and one tablespoonful of olive oil daily, with the addition of a little fruit and green salad. Persons performing hard manual labour can live on 6 ozs. of wheat, 2 ozs. of oil and 8 ozs. of
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fruit per day; those of sedentary habits on 4 ozs. of wheat, 1 oz. of oil and 10 ozs, of fruit; while those who follow mental pursuits will thrive on 2 ozs. of grain and 12 ozs. of fruit, keeping a clear mind and able to do mental work without fatigue. The main essential is to resort to deep rhythmic breathing and exercise in various ways.
NUTRITION OF INFANTS
It cannot be too strongly emphasized the important role wheat has to play in the nutrition of infants. A thin gruel made from whole-grain wheat makes an excellent liquid food for infants and may be administered immediately maternal lactation ceases or is lacking. It is far superior to any commercial product, however wholesome, and is the one and only real substitute for mother's milk. Wheat gruel may take the place of goat's milk indicated in the rgime for infants given in the chapter on Dairy Foods under "Milk and its Uses."
WHEAT GRUEL FOR INFANTS

Soak cupful whole-grain wheat for 48 hours, the water to be changed twice each day and fresh added. Strain and then add thereto 1 quart water and cook it slowly in a thick earthenware jar in the oven or in a double boiler for 3 hours or more, according to kind of grain used. When tender, pass it through a colander and return both the pure and the residue to the saucepan. Add thereto 1 pint fresh milk, a little salt, and sweeten with 1 tablespoonfuls Sugar of Milk, a teaspoonful of honey or brown cane sugar. Allow it to come slowly to simmering point and then pass it through a cheese cloth. This gruel may be given to babes in a feeding bottle. Should the babe be weakly, add to the foregoing, at the same time as the milk, the meal of 10 finely milled blanched almonds. After blanching the almonds, dry them immediately and pass them through a nut mill. Where a reserve of gruel is desired, increase the quantities of wheat and water proportionately, and after cooking, strain through a cheese cloth. This liquid will keep good for several days. Use as required, adding the fresh milk and other ingredients as indicated. Cereals are necessary for children. Up to the age of seven years, wheat, oats, rye, barley, rice and corn are essential, as they supply the necessary ingredients which uphold the bony structure as well as the teeth. Where possible cereals should be eaten in a dry state. When made into porridge or milk puddings a hard biscuit should be taken therewith in order to ensure proper mastication and insalivation.
YEASTED BREAD
It is desirable to get away from the constant use of yeasted bread, as it creates fermentation in the system, irritates the intestines, and owing to its stimulating properties, excites the delicate generative organs; it also induces a desire for intoxicants. The most important problem which confronts the health-seeker is that of bread making. The bread used by the majority of people to-day is made from refined white flour and contains 75 per cent. starch. As there is no nutriment in starch, this kind of bread leads to malnutrition and partial starvation. Many physical and mental derangements may be traced to its excessive use. Budding manhood and womanhood subjected to the strain of scholastic work often reap as their reward the blighting touch of brain fever instead of a meritorious education when nerve force is depleted by partaking unwisely of carbonaceous foods. The use of yeast in bread-making is not advisable unless the baking is thorough. The process of fermentation, when not checked by sufficient heat during baking, continues after the bread has
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been taken into the stomach, and when that organ is in a weakened condition great distress ensues. Statements have been erroneously made that the yeast plant is destroyed during baking, but on investigation it will be found that the crust is practically the only portion of a loaf of bread which is entirely free from ferment. All this may be demonstrated by soaking a piece of white yeasted bread in a cup of warm water for four hours and noting the changes which take place. Scientific investigation has shown that the excessive use of white yeasted bread is one of the prime causes of inebriety. As there is an appreciable amount of alcohol in this kind of bread its use creates a morbid craving for ardent liquors. For this reason many persons are wedded to white yeasted bread like a bibber to his morning glass. Should those sanctimonious souls, working so diligently in the ranks of Temperance Societies, turn their attention to the exclusion of meat, yeasted bread and starch foods generally from the family table, intemperance would be a thing of the past. When yeasted bread is desired it should be toasted to a golden brown in a moderate oven, and not in the ordinary way, under the grill. The browning process changes the starch into dextrin, which is nutritious and easily digested, and also partially destroys the ferment or yeast germ. It must be remembered that too much breadstuffs cause irritability and a critical attitude. Bread should be discarded altogether during the summer months and replaced by dextrinized cereals. Wholesome bread may be made at home by using the following recipe: BREAD. Dissolve one ounce of yeast in a cup of lukewarm water to which has been added about a tablespoonful each of salt and sugar and a dash of cayenne pepper. It must be kept in a warm place for about fifteen minutes. In the meanwhile sieve 3 lb. of wholemeal flour which has been warmed, make a well and into this pour one pint of warm water or milk sour or fresh, a tablespoonful of oil and add the yeast. Work in all the flour and knead well. It may be necessary to add more or less flour, as well as more or less sugar and salt. In localities where there is much lime in the water (seaside places especially) more sugar and less salt is required. Allow the dough to rise three times, working it back and kneading well each time before making it into loaves, after which allow it to rise once more and place in a moderate oven and bake for seventy minutes. If necessary, increase the heat to finish the baking. The principal cause of present-day degeneration of the human race: tuberculosis, rickets, scrofula, neurasthenia, anemia, cancer, etc., must be sought in the adoption of a form of nutrition lacking in essential vitamins and biochemical salts. Children should be given white bread only occasionally, especially when spread with butter. It acts as a slow poison to the system and lays the foundation for untimely illnesses. Buttered bread weighs down the duodenum, enlarges the bile and inflames the liver. Digestive disturbances usually follow indulgence in hot yeasted bread, owing to the arsenic developed by its yeast content. Soda and baking powder have a similar effect. The presence of arsenic interferes with the action of the stomach and everything taken into it hardens and becomes heavy. Some sodas will develop arsenic, and this will cause a headache, especially at the back of the head. If bread is allowed to cool, the arsenic will evaporate and not do much harm.
WHITE FLOUR
All superfine flours now on the market are sadly deficient , in food values which have been lost in the milling process, and they are neither profitable nor safe to use to any extent in breadmaking. In the milling process, white flour is denuded of the vital nutritive elements of the germ of the wheat berry and the valuable organic mineral salts and vitamins of the outer husk or bran. The
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germ contains valuable oils, and is nature's storehouse of vitamin B, which aids resistance to disease, generates energy, and rebuilds lost vitality. The mineral salts of the bran, in conjunction with the germ, regulate the alimentary functions, producing a gentle laxative effect without the need for recourse to cathartics. White flour suffers adulteration at the hands of the millers by the addition of what is known in the trade as improvers, which are highly injurious to the delicate membranous lining. Moreover, chemicals are used in the bleaching process in order to pander to the public demand for a lily white product and also to satiate the greed of commercialism, which is more concerned in producing a greater number of loaves to the sack of flour than for the well-being of mankind. Bread made from white flour is comprised mainly of starch and is deficient in vital nutritive elements, mineral salts and vitamins, thus seriously disturbing the nutritional balance. It is the primary cause of constipation, digestive derangements, nervous disorders and other ailments which afflict mankind.
WHOLEMEAL FLOUR
The genuine wholemeal flour of our ancestors was produced by grinding the wheat between stones, the coarsest of the bran being sifted out, re-ground, and again blended with the flour, thus conserving the whole content of the wheat berry. Much of the brown flour and that which masquerades under. the name of wholemeal on the market to-day, are merely mixtures of devitalized white flour and a percentage of bran or other residuum of the milling process. Bread made therefrom is deficient in vital nutritive elements and is inferior to the genuine wholemeal bread, which is more wholesome and nutritious, and surpasses in flavour and sweetness bread made from inferior ingredients. The public antipathy to brown or wholemeal bread is largely owing to darkness of colour and coarseness of texture; and, may be, the heaviness experienced in digestion. To overcome these objections, a new milling process has been devised which produces a whiter and a finer whole-wheat flour than that obtained by the ordinary stone or roller ground process. It is almost as finely ground as white flour, and produces bread of a light golden colour, easy of digestion and assimilation. There should be a hand-mill in every household for crushing and grinding the whole-grain. wheat berry as needed, for there is no comparison between the freshly prepared article and the various wholemeal products sold over the counter. It is best to grind the whole-grain wheat as required and so preserve the life-sustaining properties and the heating propensities which enable the bread to rise light and firm without the use of yeast or baking powder; such substances are very injurious to the digestive organs. Pure whole-grain wheatmeal contains the life germ of the wheat berry, and should be used always freshly ground, as it will not retain its wholesomeness and characteristic sweet nutty flavour for an indefinite period, especially during warm weather. Where the wheat cannot be ground at home, care should be taken to ascertain that the brown or wholemeal flour purchased is the genuine article, i.e., comprises the entire wheat kernel, including the bran, finely ground, with nothing added thereto or subtracted therefrom.
UNFERMENTED BREAD
For daily use unfermented (unleavened) bread only should be used for food, as yeasted bread increases the fermentative action, destroying the life-giving properties of the food and forcing alcoholic productions upon the organism which prove detrimental to the heart, and consequently to the nervous system. After a little practice it will become just as easy to make the unfermented bread as it is to make yeasted bread. The secret of making unfermented bread, and making it light and sweet, is to have fresh flour, using it while still warm. Metal burrs affect the grain in grinding to a great
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degree, especially when the metal becomes heated during the milling process, consequently only as much grain as needed should be ground. It is an established fact that Indian corn which has been ground in an old-fashioned mill will rise when baked even without baking powder, and in fact will be lighter and more palatable than corn ground in roller mills. Roller-ground Indian corn necessitates the use of baking powder, and when used for such purpose never comes up to the old-fashioned Indian corn bread. What is true of Indian corn and wheat is also true of every other grain. It has been demonstrated by chemical analysis and innumerable experiments that wheat contains all the elements necessary to sustain life indefinitely. By the use of whole-wheat or genuine wholemeal flour, the staff of life will ever be at hand to stay the presence of the grim destroyer.
BARLEY RYE OATS

Next to wheat come barley and rye. Barley, though rich in nitrogenous matter, is deficient in true gluten, and must therefore be mixed with either wheat or rye to make good bread. Rye contains more saccharine than does either wheat or barley, and its nitrogenous matter is closely allied to casein, making it an admirable food. Oats as a food can be considered as such only during cold weather or in northern climes, but even then it must be combined with sufficient fruits and vegetables to eliminate its heating properties. Combined with other grains it serves a good purpose in its appropriate season. Oatmeal, one part to five parts of water, steeped overnight, then cooked for twenty minutes, stirring the while, is as good as cooking it in a double boiler over a long period. Oats contain all the nutriment needed by the body, with the exception of a few salts, which may be supplied by adding onion thereto.
DEXTRINIZATION
In order to assist assimilation, it is essential that the starch content of cereals should be transformed into dextrin. This is accomplished by subjection to dry heat by browning the grains (whole, crushed or milled) in the oven prior to preparation. Dextrinization takes place also when prepared dishes are baked.
NERVOUS DISEASES
Nervous diseases seem to increase as our methods of living become more artificial. Instead of preparing cereals fresh as needed, they are procured, under the pretence of convenience, in a paste-board carton; and where fruits and vegetables should be obtained fresh in their own season, they are consumed out of season from a tin can! To counteract the ill-effects of this modern method of nutrition, mankind resorts to stimulants and narcotics, which only hasten to injure the functional parts of the anatomy, resulting in all kinds of nervous disorders. The more one subsists on artificial foods and products out of season, all the more does the blood become impoverished and lacking in the necessary mineral elements, particularly sodium, calcium and magnesium, the stomach becomes deranged, and with it all corresponding functions become inactive or paralysed. A portion of prepared whole-grain wheat, combined with a tablespoonful of blanched ground almonds, a handful of raisins and a tablespoonful of skinned raw peanuts, will prove an ideal meal for those of a nervous, irritable, fidgety or ill-tempered disposition. This diet, continued for a period of three weeks, will produce more satisfactory results than all the experiments that a pure food laboratory would be able to give in three years.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS MASTICATION

Thorough mastication of food is essential, as it not only stimulates the salivary glands and induces them to yield their precious substances, but enables the aroma of the food, which is the spirit essence. thereof, to enter the system through the soft palate and so sustain the spiritual propensities; that which passes through the digestive system upholds the physical organism.
PREPARATION OF GRAINS
Before use, the exposure of grains to the direct rays of the sun for a period of several hours enhances their vitamic value. It is desirable also to roast grains (whole, crushed or milled) to a golden brown in the oven; the roasting or browning process changes the starch content into dextrin, thus assisting assimilation. Grains should be well cleansed in order to rid them of impurities, and then soaked in cold water for at, least 48 hours, in like manner to the pulses, the water to be changed twice each day and fresh added; this not only increases the bio-chemic salts, but renders them more wholesome and easier to prepare in various dishes. Place a quantity in a pan with a little hot water, and simmer until tender. Grains such as barley and rice should be boiled vigorously in fast boiling water: barley for 35 minutes and rice for 20 minutes. Afterwards drain them in a colander and wash them under the cold water tap in order to separate the grains and remove the starch content. Add olive oil and seasoning to taste and bake in the oven; this dextrinizes. their starch content. Add anise seed to wheat, caraway to rye, fennel to barley, and celery seed or curry powder to rice. Rice (unpolished) is rich in gluten, fat and organic. salts; it is ten times as rich in fat and organic salts as the polished variety.
MILLED GRAINS
The best method of cooking rolled oats and milled grains is to use two heaped tablespoonfuls steeped in cold water over-night, two cupfuls of distilled water, one table, spoonful of olive oil, and salt to taste. Blend all the ingredients together and allow to simmer slowly in a saucepan with the lid on over an asbestos mat. When cooked add two or three tablespoonfuls of unsweetened tinned milk and a little butter. They may be served with fresh or dried fruits. The various grains may be milled fresh for each occasion and sprinkled over fruit and vegetable salads, or used in the preparation of gruels, muffins, doughgods, etc. Where the various grains are milled fresh, the life and aroma thereof are retained. Oats, raw rolled, are especially valuable as they act as an absorbent, neutralizing acids which accumulate in the system.
MAZDA FLAKES
The following varieties of Mazda flakes are available: barley, oats, rice, rye, wheat, lentil, green pea and Soya bean. These flakes are manufactured by a special process and are of very fine texture; they contain the whole content of the grain berry and the legume or pulse seed. The grain flakes may be used without preparation: sprinkled over green salad, fresh and dried fruit compotes, in fruit juices, milk and soups; also as an ingredient in all kinds of savoury dishes. They are improved by dextrinization before use. The legume or pulse flakes require the addition of boiling water; they make excellent nourishing soups at a moment's notice and with a minimum of effort. Mazda flakes adapt themselves to every conceivable dish, cooked or uncooked, and are invaluable to those who have need to prepare a quick, appetizing and nourishing meal.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS COMBINATIONS

The grains combine harmoniously with fruits or vegetables (but not with fruits and vegetables at the same meal), including the small fruit berries, nuts and the dairy foods. Avoid the combination of yeasted bread with fruits. Any transgression will revenge itself in membranous affections as well as nervous exhaustion. The appropriate cereals for the spiritually based are barley, millet and rice; for the physically based, wheat, rice and oats; and for the intellectually based, corn and buckwheat. It must be borne in mind that whilst cereals are a perfect body-building food, a certain amount of toxins and acid waste form as end-products of the digestive processes. It is therefore desirable to combine therewith either fruits or vegetables, which contain organic alkaline mineral elements, in order to neutralize this acid tendency. It is desirable to avoid the addition of sugar to grain dishes (including the processed cereals), especially when milk or cream is used therewith, as their mixture causes rapid fermentation and produces dyspepsia; use pure honey, sweet fresh fruits or saccharine fruits, such as dates, figs and raisins, in place thereof. Once the full value of wheat and its treatment in the preparation of dishes is appreciated, man will be able to simplify his methods of living to the extent of realizing the words of our Blessed Saviour that "man shall not live by bread alone, but by every word that proceeded out of the mouth of God." Yes, man will know that there are greater enjoyments, more healthful to the body, and by far more ecstatic experiences conducive to the enfoldment of treasures latent in the mind, soul and spirit than those induced by eating and drinking, and then again to his senses shall be recalled the wonderful words of the Master, saying: "The Kingdom of God does not consist of mere eating and drinking." With the application of a little ingenuity man can soon learn to prepare innumerable grain dishes which will completely fill the bill; and which used alternately in regular order, with the addition of such fruits and vegetables as are in season, give him the assurance to reach the goal of his aspirations: perfect health, prolonged happiness and a harmonious home.
MACARONI SPAGHETTI ETC.

Starchy foods like macaroni, spaghetti, etc., should be boiled rapidly until tender in slightly salted water to which has been added a bean of garlic and afterwards placed in a colander and put under a cold water tap to chill and separate the beads; turn into an oiled dish, season to taste, and bake in the oven; braised onion may be added thereto and grated cheese may be sprinkled thereon, if desired. Tomato sauce, with a dash of cayenne, combines well with such dishes.
NUTS
Nuts of all descriptions furnish fuel for muscular action by virtue of their oils, the variety being determined by temperament and physical conditions. Nuts are rich in protein and should be used sparingly. The almond (sweet) is considered the best, but avoid the bitter variety, which contains prussic acid; then come the pine kernel, pistachio, cashew, filbert, pecan, walnut, brazil, chestnut, etc. The appropriate varieties of nut for the three bases are:
Base. Variety.
Physical ... Peanut, pecan, walnut. Spiritual ... Brazil, peanut, pine kernel. Intellectual ... Almond, cashew, pistachio. Nuts combine harmoniously with both fruits and vegetables, but should be used sparingly, as
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they are a very concentrated source of nutrition. Over-indulgence in nuts is one of the concomitant causes of high blood pressure. In season from October to March. Almond combines well with grape. Chestnut . prune. Peanut (raw) . fig or prune. Pine kernel apple. Raw peanut, combined with raw prunes for breakfast, aids in the removal of phlegm and mucous, assisting in the cure of colds and catarrh; also relieves constipation. Pine kernel contains natural turpentine and acts beneficially on the membraneous linings; it is excellent in the relief of all lung affections if milled and taken with a little salt. Pine kernel is of particular value to children. The kernels should be always lightly toasted in the oven to a very pale creamy yellow in order to allow of evaporation of some of the oil content. For diabetes, raw peanut finely ground, two tablespoonfuls to a glass of hot milk every two hours will be found beneficial. The beaten white of egg may precede the drink. Nuts finely ground and whipped into a cream by the addition of lemon or other fruit juices go well with salads; they may be used also to flavour vegetable or fruit dishes. Olive oil or sweet or sour cream may be added thereto for salad dressings. An excellent nut cream may be made by taking one part of ground blanched almond to two parts pine kernel, whip together with the juice of one orange and let down with fresh cream; lemon or grape fruit juice may be used in place of the orange juice, if preferred. All nuts should be oven-dried and the skins removed before use, but care should be taken not to burn them as this renders them indigestible.
ALMOND MILK
A delicious and nutritious drink for children may be made by pounding milled blanched almond and mixing water therewith to the consistency of rich milk. Allow it to stand awhile and then strain. It may be made to the consistency of thick cream and used as a dressing for fruit and cereal dishes; should be used the same day as made. Nuts lightly roasted in the oven are a pleasant change, besides proving more digestible to some temperaments, and may be used either whole or milled on green or fruit salads. Avoid the use of nuts with cheese (fermented), egg, mushroom, and the pulses. The skin of nuts should always be removed before use.
CHAPTER V: VEGETABLES & EDIBLE PLANTS

SAVOURIES SALADS SOUPS STEWS
VEGETABLES and edible plants contain valuable organic mineral elements, which are of inestimable value and a necessary part of a well-balanced diet. The green-leaf variety in particular, should figure regularly in the dietary, either in the form of salads or conservatively cooked, inasmuch as they are excellent eliminators and therefrom are derived the essential organic salts or saline substances for the upholdment of cellular life. Nature provides an abundance of edible plants containing these precious organic elements, which serve to neutralize the toxic accumulations in the system and thus preserve the alkalinity of the blood; they also assist in the formation of saliva, the pancreatic juice, and the bile. In fact,
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the normal amount of bile cannot be formed unless an appreciable proportion of the foods one consumes contain these valuable alkaline elements, such as sodium, iron, potassium, magnesium, and calcium. If the blood is deficient in these alkaline elements, carbon dioxide accumulates in the fluids and tissues, causing poor circulation, and this in turn retards elimination. Colds are directly traceable to the lack of such alkaline elements in the blood, and this is also one of the principal causes of diabetes. As the measure of alkalinity of the blood determines man's resistance to disease, the importance of these organic alkaline elements cannot be over-estimated. The more general, green-leaf vegetables and edible plants are: Celery Dandelion Mustard Seakale (Swiss Chard) Chevril Endive Nasturtium leaves Sorrel Chicory Fennel Onion (green) Spinach Chive Lettuce Parsley Watercress Cress Mint Sage There are also a variety of succulent root, bulb and fruit-bearing vegetables which are likewise rich in organic mineral elements, possessing eliminative and curative properties when scientifically prepared and combined: Artichoke (Jerusalem) Cucumber Onion Salsify (oyster plant) Artichoke (Globe) Foenucky Parsnip Samphire Asparagus Garlic Pea Seakale (swiss chard) Aubergine Horse-radish Peppers (red, green, yellow) Sprouts Bean (string) Kohlrabi Potato Squash Cabbage Leek Potato, sweet Taro Root Carrot Marrow Pumpkin Tomato Cauliflower Okra (Gumbo) Radish Turnip Celeriac (celery root) Melon Rutabaga Yam All vegetables not used in their raw state should be either cooked conservatively in a casserole on the stove or baked in the oven as too many boiled or steamed dishes are inclined to soften the membraneous lining throughout the alimentary canal. Those subject to catarrh should avoid boiled and steamed dishes altogether. The medicinal value of vegetables cooked in water is destroyed, and besides rendering them indigestible, minerals are deposited in the system. Vegetables immersed in oil and afterwards baked develop salts which create the salines the preservers of cellular life. It is well to remember that whatever can be eaten raw, sliced, or grated, and in a fresh state, should be the rule, as the greater will be the benefit to be derived therefrom; otherwise baking should be resorted to.
PREPARATION OF VEGETABLES
Bean (string), Brussels sprout, cabbage, cauliflower and foenucky should stand in boiling water for five minutes, strained and then baked in a small quantity of oil or fat; season to taste. Asparagus, lettuce (head), nettle, parsley, spinach, and the leaves of beetroot, dandelion, radish and turnip should be scalded, strained, and then baked in a small quantity of oil or fat; season to taste, adding a little lemon juice.
ROOT VEGETABLES
All tuber and root vegetables, like beetroot, carrot, celeriac, parsnip, potato, salsify, turnip, etc., should be baked in order to dextrinize their starch content, a few anise, caraway or dill seeds
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being added thereto. Cut the vegetables into slices and add a little oil and just enough water to allow the moisture of the vegetable to create steam; they will then cook in their own juices. Root vegetables may be also wrapped in grease-proof paper or cellophane, and baked in the oven for use in salads or as cooked vegetables, either grated or sliced; in this way the valuable mineral salts are conserved. Immediately on removal from the oven they should be prodded with a fork to allow the moisture to escape, otherwise they become soggy unless they are skinned whilst still warm. Banana, too, is more digestible when baked. Grated beetroot, carrot, celeriac, parsnip, salsify, and turnip, either raw or baked, are excellent additions to green salads in small quantities, and when sprinkled with one or other of the aromatic seeds, such as anise, caraway, fennel, dill, celery, or zedoary, are a preventative against bacteria, entozoa, and other organisms. In the preparation of fresh vegetables, whether boiled, steamed or baked, the use of a little browned white flour is beneficial. It not only improves the flavour, but aids digestion, creates vitamins, and charges the glands. See Chapter XVII. under Sauces, for method of preparation. A meal should consist of not more than three dishes, and the combination should be of such a nature that if all were put together in one dish it would be palatable. Always use oil or clarified butter in the cooking of vegetables, and bring it to the heating point before placing the vegetables therein. Seasoning should not be added until ready for serving. The practice of long period cooking should be discarded, inasmuch as the aroma and finer essences are thereby destroyed. Giving due thought to the finer cutting, grating, or shredding of the various ingredients, a period of fifteen minutes or so should, as a rule, be found adequate and satisfactory. Remember to fry things quickly, steam things slowly, and bake things moderately.
SALADS
All salad-stuffs should be very carefully washed in several applications of fresh water. In order to redeem the crispness of green leaves, steep them for a while in cold water, to which has been added a little lemon juice. At certain times of the year it is necessary to wash particularly lettuce, water-cress and sprouts in a solution of salt water. After standing in the salt water for about ten minutes, place them in a bath of fresh cold water. Some organisms commonly found in water-cress will not release their hold unless salt water is used. Cabbage (bleached), cauliflower, kale, sprouts, spinach, and similar vegetables, when used in salads, should be finely shredded with a sharp knife, or a pair of scissors in the case of the green leaf vegetables. In the preparation of combination salads, i.e., green leaves with the addition of cooked or raw vegetables, use the root vegetables singly, in conjunction with one other cooked or raw vegetable; radish may always be added. Fresh garden peas, raw or cooked, are excellent additions to green salads, as also are string beans. The green saladstuffs comprise: chive, cress, celery (stem and tops), cucumber, dandelion, endive, lettuce, mint, onions (green), parsley, sorrel, spinach, watercress, yarrow, etc. There should be no more than three main ingredients in a salad apart from a little garnish like lettuce, mint, parsley, pimento, tomato, etc. A little Agar-agar (granulated or in strips), Irish moss (prepared), or dextrinized cereals may, with advantage, be added to salads. Salads become remedial agents by the addition of one or other of the aromatic seeds already alluded to. When using raw onion in salads, soak in olive oil for a while; this softens the texture and makes for easier digestion. Onion and carrot especially should not be left exposed, as they draw to themselves impurities from the atmosphere. Chicory, lettuce, onion tops, radish, spinach, and watercress should be used sparingly during Autumn as sufficient iron for the system is derived from the fruits available at that season of the year.
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The skins of apple and tomato (also the seeds) should be avoided, as they are inclined to adhere to the walls of the intestines and cause inflammation.
BLOOMS AND LEAVES OF FLOWERS

In addition to the green and other salad-stuffs already mentioned, the use of blooms and leaves of flowers in salads not only make for artistic presentation of the dish at table, but they also serve remedial purposes. Nasturtium leaves and blooms act as solvents, dissolving crystals which may have formed within the various organs, especially during the month of July. Buttercup leaves and blossoms assist in nervous affections, and are particularly efficacious during the month of August. Avoid combination of nasturtium and buttercup with radish or horse-radish. The petals of blue flowers and those of a bluish and white tinge possess curative properties during the month of June. It is preferable to partake thereof while the dew is still upon them, in small quantities daily, and so assist in the eradication of blood disorders. Tansy, buttercup, sorrel, and mustard leaves will prove remedial in all generative disorders. Violet leaves and blossoms, and the petals of roses are excellent blood purifiers; violets contain a potency which eradicates scrofulous conditions, but avoid coffee, tea, or milk therewith. Chrysanthemum, stock, clover (red and white), elder, lilac, cherry and dandelion blossoms are equally remedial. Apple, banana, melon, pear, pineapple, or orange may form an ingredient of a green salad; serve on a bed of lettuce with sprigs of parsley, mint, or watercress, and sprinkle grated nuts thereon, or alternatively, add cream, cottage or curd cheese. Raw apple, diced, should be immersed immediately in lemon juice to avoid discoloration. Saccharine fruits like the date, fig, etc., chopped or cut into strips, may be used as ingredients of green salads. Fruits, however, should only be combined with the green salad-stuffs mentioned.
SALAD DRESSINGS
Salad dressings, when properly prepared, serve to make the dish more appetizing. The simpler the dressing the better, and for general use one should rely upon a plain combination of olive oil and lemon juice, well beaten together, to which has been added a little seasoning, including honey, if desired. Avocado, ground nuts, cream, or cottage cheese, combined with lemon juice and well emulsified, make excellent bases for dressings. Mayonnaise, too, is very attractive to most palates, but it should he used in moderation. It is not desirable to use vinegar as an ingredient of a salad dressing, inasmuch as the acetic acid it contains is highly injurious to the delicate lining of the stomach; use lemon juice instead.
SOUPS
An endless variety of soups will suggest itself as one learns to use judgment in their preparation, for the making of a good soup is an art. The reason why so many people dislike them is because they have not tasted the fine soups made with olive oil as an ingredient, which give strength and stamina. In the preparation of soups, three different kinds of root vegetables are adequate at one time, with the addition of some green-leaf vegetables: celery, leek, parsley, etc. The root vegetables should not be skinned, but washed thoroughly and scrubbed, as in this way the valuable salts which lie immediately under the outer layer are conserved. Afterwards, cut them finely and simmer in oil until tender, then thicken with a quantity of browned flour, and add the desired quantity of boiling water (distilled). Allow to boil for five minutes, strain, and season to taste. Tinned unsweetened milk or Irish moss will help to give it a body, and the addition of a little
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Marmite or tomato juice will give it a pleasing flavour; finely-ground nuts may also be added, if desired. A whisked egg may be added to soups. Place the whisked egg into the cup or plate and pour thereover the soup. Cream may likewise be added with a sprinkling of chopped parsley or chive. Soups should not be taken while piping hot as they soften the stomach and lay a foundation for neuralgic , conditions of that organ; they should be allowed to coot to a moderate temperature. Beverages, soups and dishes generally should not be taken into the stomach while piping hot, as this organ is more sensitive to heat and cold than the mouth. Hot drinks used medicinally are in order.
STEWS
Stews are both appetizing and nourishing when properly prepared. Take two potatoes, one onion, one celeriac, one clove of garlic; two tablespoonfuls of finely chopped parsley, one tablespoonful each of barley and lentil or chick pea (soaked overnight), two ripe or tinned tomatoes, half a cup of olive oil, a tablespoonful or so of distilled water, a peppercorn and three cloves. Use no other water in the cooking thereof. Serve with cream or unsweetened tinned milk. A sauce made from browned white flour may be added thereto with excellent results. Use the same combination, but leaving out barley, lentil and chick pea, and add mushroom at one time, rice, turnip, leek, Brussels sprouts, cauliflower, kale, cabbage, etc., at another time. A bayleaf or two instead of the clove of garlic will change the flavour.
CHAPTER VI: VEGETABLES

ALPHABETICALLY ARRANGED
Artichoke (Globe) has evolved from the common thistle and takes the highest place in the vegetable kingdom for nerve replacement. It contains a high percentage of iodine. Artichoke is at its best in February and September. To prepare: pour boiling water thereover and cook for ten minutes. Pour off the water and replace by a further quantity of boiling water, adding one tablespoon, ful of vinegar, lemon or lime juice, and cook for a further fifteen minutes; this method assists in reducing the excess of copperas which it contains. Strain and add a tablespoonful or two of olive oil, flavour with a clove of garlic, a bayleaf or two and a clove. Bake in the oven until tender. It is excellent as a nerve tonic; also beneficial for the stomach and liver. A small artichoke taken daily for a period of five weeks will do more to restore the nerves to normality than any other medicament. Artichoke combines well with celeriac, potato (baked), barley (steamed), spinach, fresh peas, celery, endive, and dumplings; also with rice and French bean dishes. Avoid combination with egg, cheese, pulse, mushroom, or mayonnaise. Specimen meals: (a) One small artichoke, spinach or fresh peas, celery or endive, a dumpling or a triscuit. (b) One small artichoke, mashed turnip, spinach and matzo biscuit. (c) One small artichoke, baked potato and steamed barley. When artichoke is used medicinally avoid the use of potato therewith. Asparagus. Fresh asparagus is valuable as it charges the kidneys and soothes the bladder, supplying the necessary bio-chemic salts; also excellent for the nerves. The green variety is best for the nerves and the bleached kind for the kidneys.
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To cook: Scald and then strain and bake in a little olive oil or fat. Serve on toast scented with garlic. It goes well with sorrel and combination salads; also baked or mashed potato and white of egg and green peas. It may be used raw on salads. Asparagus is effective in kidney affections if taken alone first thing in the morning, seven sticks at a time. It is one of the few vegetables which creates vitamins. Avoid combination with cheese pulse, rhubarb or egg; white of egg, however, is in order. Aubergine (Eggplant) is a glandular food and of especial value in the case of anxmia. It may be used alternately with salsify. It is excellent also for the kidneys and the nerves and remedial in all pancreatic affections. It may be steamed, baked or fried. A nice dish is made by baking layers of aubergine, finely sliced onion and bread crumbs in oil or butter until soft; season to taste. Combines well with onion, salsify, tomato or sweet corn. Avoid combination with mushroom or egg; white of egg, however, is in order. Beetroot is rich in iron, sodium, potassium and fluorine and therefore excellent for the blood and stimulating and strengthening to the heart; it is better baked in the oven rather than boiled, ` as the former method dextrinizes its starch content and conserves the valuable mineral salts. May be served in a variety of ways. Beetroot soup is an excellent tonic: see Recipes. The leaves may be cooked in the same manner as spinach and are an excellent tonic as they are rich in iron. Beetroot tops combined with spinach and dandelion leaves enrich the blood corpuscles. Combines well with asparagus, cabbage, sprouts, green peas, cereals, sweet corn, and salads. Avoid combination with egg, tomato, and potato. BORSHT. A Russian dish. Place a generous portion of whipped sour cream into a bowl together with grated or cubed baked beetroot, or alternatively raw grated beetroot; add thereto a sprinkling of caraway seeds and salt. Blend the ingredients together and allow to stand for six hours. It should be like a pure or thick soup. Add more whipped sour cream as necessary. Bean (String). A tonic for the intestines, tones down the blood by encouraging red corpuscles, thus bleaching the skin, assuring a clear complexion. To cook: String, but do not slice them, and allow to stand in boiling water for five minutes; strain and place in a pan in which the required quantity of oil has been heated and allow to simmer slowly, keeping tightly covered. Season with bayleaf in conjunction with marjoram, thyme or sage; pimento peppers may also be added. Excellent in nervous and dyspeptic troubles. Combines well with corn on cob, cauliflower, a baked potato and water melon. It is an excellent nerve tonic when combined with squash, cassaba or marrow. May be used cold in salad served on lettuce trimmed with parsley. Does not combine harmoniously with turnip or fruit. Bean Sprouts are valuable and replace salad when green-leaf vegetables are not available. Soak the dried beans for two or three days and afterwards arrange them on layers of flannel or a mat for larger quantities. Keep them in a warm room covered with a damp cloth until the sprouts emerge one or two inches, when they are ready for use; the sprouts only to be used. All kinds of dried peas and beans may be so treated. Brussels Sprouts. See under Sprouts. Cabbage may be used either raw or cooked. Raw cabbage (bleached), shredded finely together with celery and onion, sprinkled with mustard seed, makes a nice salad; serve with any kind of dressing. Cabbage when baked in a slow oven not only develops vitamins, but calls out remedial agents most valuable to the liver. To cook: (a) First stand in boiling water for five minutes, drain and place in a little olive oil or fat, and bake in the oven, adding a few cloves or a bayleaf or two as flavouring. (b) Cut out the stalky part in order to leave a centre cavity; place the cabbage whole into a basin, adding a little
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oil or butter; fill the cavity with finely chopped onion and a clove of garlic and season with one or two cloves or bayleaf. Cover and bake slowly for about 45 minutes. Chestnuts may be added thereto or made into a pure to use therewith. Boil the chestnuts for five minutes, rinse in cold water, skin and cook gently until done.. Raw cabbage is excellent for dropsy and also beneficial in cases of swollen liver. COLD SLAW. Sometimes known in U.S.A. as Cole Slaw, is excellent for liver and intestinal affections. Cut raw chilled cabbage finely, place in a colander or fine, sieve; pour boiling water over it. While draining, cut finely onion and parsley. When the cabbage turns cold, mix the onion and parsley therewith. Serve with French dressing, sour cream or emulsified olive oil. The addition of chopped pimento or green peppers will improve the dish and increase the potential remedial value. SAUERKRAUT is excellent for all bladder, kidney, liver, urethral and intestinal affections; also offsets scurvy and skin troubles when salads and green-leaf vegetables are unprocurable. If the stomach is weak, chop up a portion of sauerkraut and grate some fresh pineapple; blend them together and serve. It arrests all irritation and is a very powerful remedy. Sauerkraut when used medicinally should not be cooked, but taken raw. Method of preparation: Place at the bottom of a wide earthenware jar some vine leaves, a sprinkle of mustard seeds, bayleaves, peppercorns, and juniper berries, adding salt in the proportion of 1 oz. to 1 lb. of cabbage. Sprinkle the foregoing ingredients between each layer of cabbage, then place a top layer of vine leaves and a further sprinkling of the ingredients mentioned. Cover the vessel with butter muslin, over which place a plate and then a heavy weight to press down the contents. Add water to cover the whole. A scum will form and this must be skimmed off each week and fresh water added as necessary. Allow it to stand for six weeks. The brine of the sauerkraut is a powerful agent in the case of liver complaints: take a wineglassful periodically. To be effective it should be used cold, never boiled. Carrot is rich in iron; select the ox-heart variety. May be used either raw or cooked. Raw carrot finely grated makes an excellent addition to green salads, and in conjunction with aniseed is excellent in case of worms. Carrot juice in small quantities half a teacupful every two hours will overcome hemorrhage and nose bleeding if used with dextrinized flour mixed to a paste with cold water. To cook: Cut into pieces lengthwise and place in a casserole, adding a little water and olive oil; when soft place in the oven to bake for a short while. Goes well with peas and potato. Avoid combination with turnip, or beetroot. Cauliflower may be used either raw or cooked. Of value in all cases of liver troubles, but must be eaten raw in salads to be effective. To cook: Allow to stand for five minutes in boiling water, strain, and then bake in olive oil; season with a clove of garlic. Combines well with rice or potato, beans (string), spinach and parsley. Celery Root (Celeriac) is excellent for all kidney affections, especially during March, April and May; it dissolves gravel and tones up the system generally. May be steamed, baked or taken raw grated. Use plenty of olive oil therewith. Celeriac taken twice a day, steamed, baked or raw, with plenty of olive oil, cures all kidney affections, dissolves gravel, and tones up the system generally. Combines well with artichoke (globe), asparagus, salsify and turnip. Avoid combination with mushroom and egg; white of egg, however, is in order. Celery may be taken either raw or cooked; the stringy parts should be removed. It is an excellent nerve tonic and good for paralysis and rheumatism; also in kidney, bladder and intestinal affections. It acts upon the adrenal glands and urethral ducts. Use no salt therewith. It
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is best taken raw, including the bleached leaves; when baked or steamed, cream may be added thereto, together with a dash of cayenne or ginger. Avoid combination with carrot. Corn (on Cob) contains sugar milk for strengthening the bones and gives solidity. In its green state it is not classed as a starch. Acts upon the liver and aids peristalsis, use no salt therewith. Masticate every kernel thoroughly and use raw to obtain best results; otherwise immerse in boiling water for one minute or so and serve with melted butter. One cob per day whilst in season is sufficient; a larger quantity generates too much carbon and the system cannot readily throw it off. When fresh on the cob it should not be steamed if to act on the liver. Tinned sweet-corn and breadcrumbs together with any savoury may be served as a baked dish with tomato or browned flour gravy. Combines well with lettuce, celery and watercress. Cucumber is a splendid eliminator, cooling to the blood and aids digestion. Taken with a dash of cayenne pepper or curry powder, it clears the complexion and relieves a swollen liver, also inflammation of the bladder. For serious blood and skin affections, take one cucumber a day for thirty days in season; discard coffee, dairy foods and patent flour products during the treatment. May be baked or taken raw grated or sliced in salads. Combines well with asparagus and tomato. Serve fennel tea thereafter. Avoid combination with apple, marrow, melon, and mushroom. Cucumber Savoury: One grated cucumber, 2 onions (braised), 1 cupful of breadcrumbs or matzo meal, 1 beaten egg, a little celery salt, cayenne and herb flavouring. Blend all the ingredients together and bake in a greased casserole, adding one tablespoonful of olive oil. Endive belongs to the same class as lettuce and may be eaten raw in salads or cooked. It is excellent for the liver, bile, bladder, and the kidneys; also effective in the case of jaundice. To be of medicinal value it should he eaten raw and without salt or dressing of any kind. The outer leaves may be prepared as a baked vegetable. Belgian endive (chicory) is an excellent remedy for liver affections; it may be used raw in salads or cooked. Foenucky. Acts upon the alimentaries and assists in removing entozoa. To cook: First scald, then strain, and bake in a little olive oil or fat; season to taste. Garlic is rich in organic iodine and therefore a strong, antiseptic and an effective eliminator of germs and bacilli in the digestive tract; it cleanses the blood and dissolves the chalky walls of the arteries. It should be used in small quantities, especially in the Spring and the Fall of the year. To be effective take it for ten days at a time. Garlic in milk taken for a period of ten days alternated with a dose of eucalyptus (Australian) in a wineglassful of hot water taken internally will eradicate dyspepsia, stomach, liver and intestinal affections. It cleanses the intestinal tract of disease germs. It is an excellent children's remedy in the case of worms; oftentimes the eyesight is affected and the garlic treatment cures it. Simmer a few cloves of garlic in milk and use for the evening meal; also rub a little into the palms of the hands and soles of the feet; under the nostrils and over the navel. Garlic on toast taken in conjunction with a dish of prunes will be found an excellent laxative. The syrup of garlic is excellent in all cases of asthma, hoarseness and sore throat. A few anise or caraway seeds used therewith neutralizes its pungent odour. For high blood pressure and a general tonic it is invaluable; take a bean of garlic on the end of a fork and rub it on hot dextrinized dry toast until absorbed; use two or three beans at a time. Take the treatment for three nights, leave off for a week, and continue for a further period. For haemorrhoids insert a peeled clove of garlic into the rectum after first using cold compresses night and morning. Oil the rectum with white vaseline or inject a small quantity of oil or a small piece of cocoa butter. Repeat until the condition eases and for some time thereafter. Discard all starchy foods from the dietary.
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Horse-radish may be used as a seasoning in salads, soups and stews. Fresh grated and brought to the boil in milk thickened with a little flour, it will prove an excellent tonic for the liver and stomach; two ounces of horse-radish to a pint of milk each day for seven days. Fresh grated horse-radish combined with sweet cream is also good for anemia: one tablespoonful of grated horseradish to two tablespoonfuls of cream to be taken twice daily; the addition of lemon juice thereto makes an excellent dressing for salads. Avoid combination with buttercup and nasturtium leaves. Kale (Seakale) may be used either raw or cooked. It is soothing, cooling and conducive to the strengthening of the urethral ducts; also effective in the case of sluggish liver. Combines well with watercress and black radish. Leek belongs to the onion family. Both the roots and leaves are edible. It is chiefly used in soups and stews, kit the younger plants may be prepared and served in the same manner as asparagus. Leek assists the adrenal glands and develops nephritine in the kidneys; it also possesses eliminating properties in the case of membranous, digestive and nervous affections. Combines well with green-leaf, tuber and root vegetables, rice, tomato and pulse. Marrow is excellent for anemia and intestinal affections. Cut the marrow lengthwise in half, stuff with a filling and bake in a slow oven; or cut it into squares and bake in a little olive oil; season with celery seed. It may also be used raw grated on salads. The seeds of young and tender marrow may be included. Avoid combination with cucumber. MARROW FILLINGS: (a) Celery, rice and breadcrumbs. (b) Potato and breadcrumbs. (c) Banana and breadcrumbs. (d) Milled nuts and breadcrumbs. Seasoning to include marjoram, thyme, parsley and onion, with a little white sauce to bind. MARROW SAVOURY: A portion of grated marrow, 2 onions (braised), one cupful of breadcrumbs or matzo meal, I beaten egg, a little celery salt, cayenne and herb flavouring. Blend all the ingredients together and bake in a greased casserole, adding one tablespoonful of olive oil. Melon is a splendid tonic and eliminator when used with raw rolled oats and fresh cream, well beaten. May be diced and used raw in salads. Combined with lemon juice, aids in the elimination of uric acid and beneficial in urethral, bladder and kidney affections. All varieties are efficacious: honeydew for the bladder, cassaba aids the liver, and the water melon assists the kidneys. Use them alone for three weeks at a time if results are to be obtained. A dash of saffron or nutmeg will prove remedial in all fevers. Use fennel or anise for a drink thereafter. Melon may precede any meal except where gourds of other kinds make up a part of the meal, i.e., marrow, squash, cucumber, etc. Combines well with rice and tapioca. Ripe, sweet pineapple juice poured over melon develops pepsin. Avoid coffee, cocoa or chocolate therewith, Mushroom. See under Fertilizers. Nettle. Rich in chlorophyll and iron, is one of the best blood purifiers; also excellent in cases of hardened arteries. To cook: Scald and steam in a little oil; chop finely and use as a vegetable; season to taste. Onion added, either to the nettle as a vegetable or made into a sauce, improves the dish. Nettle finely chopped with lightly braised onion may be added to a thin oatmeal sauce or gruel, with the addition of milk; season to taste. It makes a very nourishing and economical soup. Nettle herb tea is an excellent tonic and a blood purifier; it should not be taken immediately before retiring as it stimulates the circulation. Okra (Gumbo) is not easily obtainable fresh in Britain, but is available tinned. It is an excellent
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gland food and also beneficial in stomach and intestinal affections. Cut fine, scald and steam in oil over a slow fire. It combines well with stewed onion or fried parsley as a side dish to potato or dumplings; serve with tomato sauce. It may be taken with lemon juice for eczema. Avoid combination with mushroom. Olive. The black Spanish variety is to be preferred to the green French kind, inasmuch as the oil is more developed. It is excellent in many ways and acts as a lubricant. Combined with celery it will be found an excellent regulator. Olive and olive oil with popcorn are considered a splendid stimulant to tissue life. When olive figures on the menu at which fruits and nuts are served, it should precede the other courses. If the meal comprises cereals and vegetables, the olive may be taken at any time during the repast. Onion is an excellent food and a panacea for many ills. It may be used in conjunction with acidulous fruits. It enriches the blood and is remedial in all anemic cases; also for kidney, bladder and bronchial complaints. Finely sliced onion alternated with layers of finely scissored parsley baked in a well oiled dish makes a fine combination. Baked onion combined with baked potato assist in overcoming many digestive disorders. Baked onion "with baked apple and a pinch of cinnamon is an excellent dish for the glands. Avoid combination with starchy foods if full vitamic value is desired. Onion, raw grated, and raw grated turnip taken daily for 28 days will materially assist in cases of tumours and gravel. When using raw onion, shred it finely and soak it in olive oil for at least an hour, afterwards straining the oil; this softens the texture and makes for easier digestion. Lemon juice may be poured thereover. Combine raw spinach and mustard leaves or green peppers with the turnip. Use olive oil only and drink copiously .of distilled water. Raw onion will break up a cold; also taken every other day followed by violet leaf tea will whiten the skin. FOR COUGHS: Three large onions, grated; add thereto a teacupful of honey and bake in the oven until the juice exudes slowly from the onion. Strain while hot. Take it in tablespoonful doses when the cough is troublesome. Excellent also for asthma. To purify a sick room, cut up the onion finely and pour thereover boiled vinegar; change every six hours. Parsnip is an alkaline tuber rich in potassium and calcium; it is indispensable in intestinal affections. It is excellent, too, in gout, kidney and bladder affections; also tuberculosis. When baked and seasoned with anise or fennel seeds it acts upon the alimentaries. During the month of March it acts as a gland food, but is valueless unless taken out of frozen ground, or chilled in chipped ice in a refrigerator. May be grated raw for use on salads or baked in the oven and used with a dash of cayenne. Parsnip goes well with mushroom, rice and cottage cheese. Parsnip, stewed, served with scorched parsley and Parmesan cheese, makes a wholesome dish. Peas. Fresh garden peas are of more value when served raw in salads, and they should be used freely while in season. Taken in this way they are excellent in all cases of bladder and kidney affections, especially in combination with raw sweet corn. When desired cooked, it is best to tie them up in a muslin bag with a sprig of mint, and steam them on top of other vegetables. Serve in patty shells garnished with browned flour sauce. Peas combine well with asparagus, carrot, potato, and th green-leaf vegetables. Peppers (Capsicum). There are three varieties-the yellow, green and red. Peppers are of inestimable value to the alimentaries. The copaiba present therein gives zest to ,the membranous lining and stirs the thyroid gland. The tinned variety, known as "Pimento "ripened under ideal conditions-is very good and may form an ingredient of savouries, sandwiches, and as a garnish for salads. To prepare: Slice off the tops and scrape out the seeds (save the seeds for use in soup stock and the tops to replace while baking). Pour boiling water over the peppers
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and allow to stand for about 15 minutes, drain and stuff with a filling comprised of cooked rice, braised onion, a tin of sweet corn and seasoning to taste. Bake for 20 minutes or so. Serve with a salad, fried eggplant, grilled tomato, and French beans. May be used raw, chopped or finely cut, in cream or cottage cheese. Potato may be prepared in a variety of ways, but it is better baked in order to dextrinize the starch content. When twice baked it is excellent for diabetes and may also be given to invalids. Do not discard the peel, as must of the nutriment is next thereto, and both the skin and the pulp of baked potato should be taken. When boiling potato, add a good dash of caraway, fennel or dill seeds and use only sufficient water for it to evaporate when done; it should never be allowed to stand in water until it begins to cool, as it then becomes poisonous. Potato should be cooked quickly. Potato combines well with spinach; also with peas and carrot, or with cauliflower and string beans; tomato dishes also go well therewith. Potato boiled in the ordinary manner has no particular value as a food, as it is deficient in salts, and over-indulgence therein is not advised, especially by adults. POTATO SOUFFL: Bake some large potatoes and when done cut each potato in two parts lengthwise; scoop out the inside with a spoon, being careful not to break the skins. Season with a little salt, cayenne, and enough sweet cream to make it quite soft, or alternatively use a little butter and hot milk; beat until very light and smooth and refill the skins with the pulp. Return to the oven and re-bake until browned on top. The mixture will puff up appreciably if well beaten before refilling the skins. Sprinkle with a dash of, cayenne pepper before serving. New potato contains quite a trace of belladonna which helps to tone the membranes and charge the nerves; of value to all sufferers from digestive and eye troubles. It combines well with sour milk (clabber) and is suitable for invalids taken in this way. Avoid the use of potato (old) after the month of February and also on damp, rainy days. Pumpkin is excellent for anemia and intestinal affections. Like marrow, it belongs to the gourd family and is prepared similarly. Steam or bake, adding whole mustard seed and allspice and serve with browned flour sauce. May be used raw grated in salads. When taken. raw it proves an excellent eliminator of foreign organisms. in the system. Take on an empty stomach and before each meal 4 ozs. of pumpkin on which has been sprinkled a saltspoonful of powdered aniseed. Pumpkin is also used for making pies. Radish. All kinds of radish are remedial, acting directly upon the blood, dissolving any crystals which may have formed. It is of particular value in all stomach disorders. If the skin be too strong, peel before use. Black radish contains natural carbolic acid which cannot be substituted by any chemical compound, and by virtue of its organic properties, acts as a solvent of acid crystals in the system. It is excellent for tumours, fibroids, kidney, bladder and urethral affections, also gallstones. Where , there is inflammation of the bladder or urethral ducts, owing to sediment or an acid condition, the black radish, because of its high alkaline content, will break up the condition. Grate one tablespoonful of black radish and pour over it one tablespoonful of olive oil; take it first thing in the morning. In severe cases it should be taken three or four times a day for several weeks. It is best taken twenty minutes before meals. During the day drink a blend of tea made from fennel, camomile and sassafras, with a little bogbean; the latter is the best specific for dyspepsia. To further assist nature, take one teaspoonful of cream of tartar in a glassful of hot water, or a teaspoonful of sweet spirit of nitre in sweetened water, upon retiring. Black radish may be used also as a baked dish, either alone or as a souffl, in like manner to celeriac, turnip, etc. Radish combines well with egg, onion and green salads. Avoid combination with buttercup and
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nasturtium leaves. Rhubarb is really classed as an acid vegetable. Taken fresh and raw or the juice only will prove efficacious in digestive disorders. A thin stem (six - inches long) peeled and taken before meals dissolves uric acid and acts on the liver. A mouthful of fresh or dried rhubarb daily for ten days will clear the complexion and act as a mild aperient. When rhubarb is to be stewed and sweetened, cook it in its own juice first and then sweeten, afterwards recook it. When lemon juice is not available, it may be replaced by rhubarb juice; either grate and strain, or alternatively cut it into pieces and cook on a very low heat. The raw strained juice should be well boiled for five minutes. Add no water thereto. Bottle and seal; small bottles are preferable. Rhubarb leaves prepared as a soup are equal to sorrel, which is of inestimable value in scrofulous and fibroidal diseases. Avoid combination with asparagus and spinach. Salsify (Oyster Plant). Prepare and serve in the same manner as asparagus. Excellent for the kidneys. Combines well with asparagus, celeriac and eggplant (aubergine). Avoid combination with cheese, egg and mushroom; white of egg is, however, in order. Samphire (Green Seaweed) is a cliff plant with aromatic saline fleshy leaves and acts beneficially on the kidneys. It must be gathered from tidal waters; wash and scald and then bake or steam in a little butter. It cooks very quickly. Combines with everything except fertilizers. Sorrel acts as a neutralizer of acid in the system. It may be used raw in salads, steamed in its own juice like spinach, or with sago to make soup; served with lemon juice and nasturtium leaves acts as a blood purifier. It is excellent in all scrofulous affections. A combination of sorrel, endive and bleached celery creates vitamins. It combines well with celeriac. Spinach is rich in iron and is an excellent blood purifier; good in all scrofulous affections; also venereal diseases when combined with gingerbread. It may be taken either raw or cooked, but is of much greater value when taken raw, especially in the case of anemia. To cook: First scald, strain, and bake in small quantity of olive oil or fat. Cooked in butter or other animal fat, it is liable to cause derangements of the stomach. Flavour with a clove of garlic or a suggestion of powdered ginger. Combines well with potato, egg, rice, macaroni, spaghetti, etc. Sprouts are healing in the case of kidney and bladder affections. They should stand in boiling water for five minutes, strained, and then baked in a little olive oil and tomato juice prepared in a vessel having a tightly-fitting lid. Finely-shredded raw sprouts are a valuable addition' to salads. They combine well with endive, chestnut, eggplant and potato. Avoid combination with either mushroom or egg. Squash is excellent for the alimentaries and is the best tonic in the case of chronic appendicitis. It may be used either raw, steamed or baked. It heals the membranes, invigorates the intestines and charges the liver. It combines well with tomato dishes; also with beans and turnip. Serve fennel tea thereafter. Avoid combination with potato. Tarot Root (Chinese Potato) is indigenous to the tropics. It is healing to the membranes and valuable in all stomach derangements. Use freely with mustard, -horse-radish and ginger. To cook: Scrub, prod with fork, and then bake; season to taste. It may be used by those who find potato difficult of digestion. Tarot root may be prepared in diverse ways in like manner to the ordinary potato. Tomato is excellent in many ways, but should be avoided by those who suffer from rheumatism and kindred complaints. The yellow variety is excellent in the case of jaundice and duodenum affections; it is less acidulous and more eliminative. When tomato is used remedially for digestive troubles it must be taken alone no salt, pepper, vinegar or lemon juice being added thereto; use basil or thyme as a flavouring. Tomato sauce well spiced with cayenne will be
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found the best eliminator with starchy dishes, such as potato, macaroni, spaghetti, etc. Discard the skin and seeds of tomato as they are liable to adhere to the walls of the alimentary tract and cause inflammation. Avoid combination with apple or beetroot. Turnip furnishes a variety of salts which are helpful in the preservation of the health of the body; being rich in potassium it supplies nerve energy and combats acidosis which causes hardening of the arteries. It acts as an absorber of acids and is therefore excellent for rheumatism, gout and diabetes. Choose the purple top variety for preference. Turnip juice is of inestimable value to children, also adults in the cases of rheumatic fever. Take in half-teacup doses every three hours. Continue after the condition is apparently overcome. Baked turnip mashed with butter and cream and a dash of cayenne and afterwards re-baked and used with a barley roast is an excellent combination for diabetes. Beet and turnip at the same meal will help to cool the blood and increase the operations of leucocytes. Turnip (mashed) with agar-agar oatflakes and an Iceland moss drink will assist in the eradication of germs and baccili. Combines well with celeriac, onion and squash; also barley roast. TURNIP SAVOURY: 3 grated turnips (white), 2 onions (braised), 1 cupful of breadcrumbs or matzo meal, 1 beaten egg, a little celery salt, cayenne and herb flavouring. Blend all the ingredients together and bake in a greased casserole, adding one tablespoonful of olive oil. The black variety of turnip is most valuable to all who suffer from kidney, bladder and urethral affections; use one turnip per day raw grated as a salad with lemon juice and oil. When taken as a treatment it should not be combined with other foods. Turnip juice contains antiscorbutic properties and is excellent in cases of rheumatic fever. See Beverages, Chapter XI., for the method of extracting the juice. Turnip should not be peeled, but scraped with a brush, otherwise the salts which are near the skin are lost. The tender tops may be used as a vegetable and also scissored in salads.
N.B. The harmonious combinations indicated herein are in the nature of suggestions and are not to be taken as exhaustive. In the selection and combination of foods one must be guided by intuition co-ordinated with knowledge.
CHAPTER VII: FRUITS

THEIR VIRTUE AND USE
OF all the products in the vegetable kingdom, fruits are nature's greatest achievement in the effort of creating distilled water, and, as a water of life, not only to tone up the action of the organs, but also to assist assimilation as well as elimination. Fruits are eliminators of the highest order, and are not perpetuators of individual tissue. By virtue of their evolutionary processes they contain all the ingredients required to carry off the waste of food and disintegrated cells; their mission is to cleanse and to purify. When fruits are judiciously combined and used with discretion according to individual temperament and basic principles, they will prove the safest and surest means unto prevention of disease, assuring perfect health of body and promoting unfoldment of mental propensities as well as psychic talents, assisted by spiritual endowments; revealing to man what he has failed to discover or to learn in all his academic studies and life-long bitter experiences. As there is such a great variety of fruits, it is scarcely possible in a publication of limited scope to treat each one separately, but mention will be made of the most important and those commonly known or those indigenous to the British Isles. Then, too, each individual differs from another in temperament and consequently in tastes, and no ironclad rule can be given which will govern all cases. Each one must learn through hunger and self-imposed fasts, through right thinking and simple living, how to determine the proper
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selection of fruits most congenial and effective to individual needs. All fruits, whether to be taken raw or prepared, should be sound and eaten slowly. They should be scraped, grated or thinly sliced, or taken in very small bites at a time in order to mix thoroughly with the saliva, and the fruit to act, as it was intended, as an eliminator, an assimilator, a tonic and a medicine. Most fruits are best in their unprepared state, when cool and of a high natural flavour; they should be taken fresh and in season. When a certain fruit, otherwise to one's liking, seems too tart, do not use sugar, but mix it with a sweet fruit. In this way the tart fruit will become palatable and will not lose its virtue. Small fruits, such as the bilberry, blackberry, currants, gooseberry, loganberry, strawberry and raspberry, are excellent eliminators provided that they are ripe and sweet. If tart, they should be soaked in orange juice or grape juice or in sweet cream. The seeds of small berries are inclined to irritate the digestive tract of some constitutions, in which case it is preferable to strain the berries and use the juice only. Avoid steamed (stewed) fruits after meals as they are liable, to cause fermentation. Fruits which are inclined to be tart should be redeemed by the addition of a little honey or some of the saccharine fruits, like the date, fig, prune and raisin, or soaked in sweet orange or other fruit juice or folded in sweet cream. It is always preferable to bake fruits which require to be prepared. Dried fruits should be thoroughly cleansed in several applications of hot water before use in order to wash away the dirt and sulphur used in preparation and soaked over-night, either in raisin water or apple cider, afterwards gradually baked in a slow oven in the same liquid, using appropriate spices homeopathically to bring out the flavour; lemon rind also gives the fruit a nice flavour. Raisins should be steeped for 36 to 48 hours; one tablespoonful to a cupful of water. In order to enhance and secure the greatest benefit from tropical fruits and to bring out their medicinal qualities, add thereto a dash of cinnamon, clove, mace or nutmeg. Tropical fruits have few medicinal properties when not accompanied by one of these spices. The value thereof in connection with fruits is that they assist in eliminating heat from the system by the action of the fruit acids. Flavours may be used in their original natural state, such as the tonka bean or vanilla pod, cinnamon bark and clove. They should be added about fifteen minutes. from the time the dish is withdrawn from the stove, when they should be removed, as allowing them to remain in the dish will rob the fruit of its delicious flavours and depreciate its medicinal value. Orange, citron and lemon peels may be use in the same way as the flavours, and to great advantage. If fruits disagree, it is because of the acidulous condition of the system, in which case the stomach no, longer separates the food but leaves the operations to the acidulous side of the digestive apparatus, leaving the salts or minerals undigested, forcing crystallization upon the acids themselves, and consequently weakening the functional operations of the stomach and its relative organs. Fruits, including the small berries, combine digestively with the grains, nuts, and (in part) the dairy foods, but not with the pulses, i.e., beans, lentils and. peas, either dried or green. When partaking of fruit, a small quantity of dextrinized raw rolled oats taken therewith will act as an absorbent and neutralize the acids.
FRUIT COMBINATION
Two small peaches go with one plum, but not five plums with a peach. The peach does not combine well with apricot, although apricot goes well with nectarine, peach with prune is a good combination. The grape agrees with any fruit if preceding the latter. Apple and grape are delicious together, and peach may be added, but an apple on top of a peach does not lie happily. Pear is not good unless frozen after perfect ripeness. Unripe pear is detrimental, particularly to females, and should not be indulged in. There area few varieties that are commendable, but a
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pear should always be combined with grapes or grape fruit. The papaya and the persimmon are to be eaten without additional fruits, and they are best when taken on an empty stomach; likewise grape fruit and pineapple. Banana should be mashed when to be eaten alone and served with grape juice and whipped cream or baked with rice or used as fritters. Banana and pineapple blend well with any fruit, but care must be taken not to over-balance. For this reason, banana or pineapple should be used for flavouring the dish only. Banana and pineapple should not be combined with egg; white of egg, however, is in order. The date is an eliminator when combined with fig, while with additional nut cream will be an excellent and nutritious dish. Fig and raisin may be combined with any fruit. The cherry should be eaten alone, and two different varieties should be indulged in-the sweet and the hearty ones, black and red and black and white. It is not desirable to drink water either immediately before or after a fruit meal. With fruit one should not use cream in coffee, while tea should be served with a slice of lemon and a pinch of salt. Cocoa combines well with fruit, but it should be made with milk and flavoured with vanilla.
CITRUS FRUITS
Grape Fruit or Pomelo is most valuable in all ailments taken in small quantities; half a fruit is adequate at a time. The juice first heated will prove an excellent eliminator; it must be sweet and juicy, as the sour kind induces acidity. Choose the seedless variety with a russet skin. Scrape the inner rind to obtain the organized quinine, but avoid the pulp, as it is constipating. Grape fruit combines well with preserved cherries or with aged fruit juices or with sweet cream well beaten together. It is in season during the spring and autumn. It is particularly beneficial during February and March owing to a higher percentage of nitrates and quinine imparted thereto by nature during that period. When taken with rice for a period of 21 days it will prove effective in the cure of jaundice and skin disorders. See that the teeth are well cleansed after partaking of the fruit, otherwise dental work will be affected; this applies equally to all the citrus fruits. Lemon should always be baked by placing it in a moderate oven just long enough to heat thoroughly, and then rolled with the palm of the hand to loosen the juice. The action of the heat forms organized salicylic acid, which is a valuable diaphoretic. Be careful not to bake too long, otherwise the juice becomes bitter and valueless. Avoid the hard, bright yellow variety, especially if green spots appear thereon; select those of a less brilliant hue, firm, but slightly soft, with a smooth thin skin. The juice of baked lemon is a neutralizing agency against acid poisoning and aids in removing any ten, dency to rheumatism, gout and neuritis, especially when taken undiluted with a pinch of powdered garlic on an empty stomach. The juice of one or more lemons taken first thing in the morning will act favourably on the liver, kidneys and the bladder. In cold water, lemon proves cooling; in hot water it promotes perspiration; well salted, it raises the heart action through the mild operation of the liver. Taken immediately after a cup of drip coffee with a quantity of rich cream, it acts as a purgative. In small quantities of oil it proves nourishing; lemon mixed with oil makes a skin food, eradicating skin disease; when applied to the scalp it removes dandruff and arrests falling hair. Beaten into sweet milk it will eliminate acids from the system and cure anemia, rheumatism, kidney and bile irregularities. Dyspeptics and those who suffer from stomach disorders should take immediately after meals the juice of half a lemon, in which has been dissolved as much salt as it will absorb; this arrests fermentation and regulates the heart and stomach, but no water must be taken either with or directly afterwards.
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Undiluted lemon juice taken after meals helps to free the cells; there is more alertness, more intelligence to attract and recognise their chemical affinities. Limes are valuable in gout, diabetes, neuritis and kindred affections combined with fruits as well as dairy products, which develop potencies of value in all cases of tuberculosis. Baked and the juice still hot and poured over ripe Camembert, Limburger, Roquefort and other cheeses develops potencies equal to champagne. It aids in the cure of consumption in its first stages, and, combined with goat's milk and its products, eradicates almost every ailment, especially where strict diet is adhered to. Orange is a splendid tonic and neutralizer of acids, but it must be sweet and juicy. It should be taken in small quantities, as over-indulgence brings on dyspepsia and mucous troubles; should not be taken with other fruits, although the juice only may be combined therewith. Avoid combination of orange pulp with banana; the juice, however, may be used. Like lemon juice, undiluted orange juice is effective in removing any tendency to rheumatism, gout and neuritis, combined with a pinch of powdered garlic. The juice of one orange to that of half a lemon makes a good combination and proves of value in diabetes. Orange juice combined with fresh milk is a pleasant and sustaining drink. For constipation, drink one tumbler full of hot water followed by the undiluted juice of one orange well heated. Where a higher calcium content in the system is desired, take orange juice followed by raw rolled oats; the orange juice acts as a catalysis. Raw egg whisked into any of the undiluted juices of the citrus fruits acts as an excellent tonic. The yolk of egg, like whole-grain wheat, contains all the sixteen chemical elements of which the human body is comprised; yolk of egg also has the qualities of the violet ray. Avoid combination of citrus fruits with strawberry, as the combination causes skin eruptions, even eczema, on account of the opposing acids.
N.B. Fruit juices which require to be heated for medicinal purposes should not be brought into direct contact with dry heat, but put into a glass container and placed in a saucepan of water and heated gradually.
CHAPTER VIII: FRUITS

ALPHABETICALLY ARRANGED
Apple.: Ripe sweet apple or fresh apple juice assists in neuralgic and rheumatic conditions; also effective in cases of liver complaint. Grated apple with a dash of nutmeg is a good tonic. A clove will call out the medicinal value of apple when fired. Avoid the skin, as it is liable to adhere to the walls of the digestive tract and cause inflammation. Raw apple diced for use in salads should be immersed in lemon juice to avoid discoloration. Apple, either raw, grated or baked, and whipped into a cream with a fork, is more digestible to some temperaments. Apple combines harmoniously with onion, celery and most other vegetables. Avoid, however, combination with cucumber and tomato. Apricot is a cross between a peach and a plum. 'It is cooling and stimulating. It must not be served with cream if to be of remedial value to the kidneys and bladder. Combines well with peach. Avocado is an excellent glandular food and a tissue builder; it is always in season. When oils and butter are not permissible the avocado supplies the need. It is the highest evolved of all the nutritive plants, and like the human embryo, takes nine months to mature. Use it raw on salads; one good-sized avocado will serve four or five persons. It may be beaten up into a paste and seasoned with lemon juice, etc., or combined with milled nuts for use as a salad cream.
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Combined with acidulous fruit juices it will increase the vitamic value. One part avocado to two parts cottage cheese makes an excellent dish to accompany green salad. Combines well with either fruits or vegetables. For diabetes, neuritis, gout and rheumatism, combine avocado with Agar-agar (dry) lime juice and raw rolled oats; drink plenty of distilled water between meals. Banana.: Banana is an intermediary and combines with either fruits or vegetables. It possesses curative properties when properly prepared. It is more easily digested when baked in the skin or whipped up into a cream in order to break up the starch granules; a pinch of salt assists in neutralizing the starch content, and a dash of cinnamon calls out its potency. Combines well with cooked rice and browned flour sauce, also lemon juice. Baked banana with a dash of nutmeg whilst still warm allays fever. Avoid combination with egg; white of egg, however, is in order. In its unprepared state it should be used sparingly, especially by adults, owing to its heavy starch content. It is gathered and exported in its green state before the starch has fully developed into grape sugar, which is necessary for easy digestion and assimilation. Avoid cream with banana during the month of October; use orange juice therewith instead. It does not combine harmoniously with orange pulp, neither with egg nor cheese. Those with susceptible skins should avoid them, as they are inclined to induce blackheads, blotches, blemishes, and darken the tint. Banana in combination with milk is difficult to digest with some temperaments. Berries contain water, fruit sugar, fruit acid and mineral elements; they make the blood more alkaline and are rich in blood-building elements. Berries, such as bilberry, blackberry, cranberry, currants, gooseberry, loganberry, raspberry and strawberry, are excellent eliminators provided they are ripe and sweet. If tart, they should be soaked in orange or grape juice or folded in sweet cream. Use in small quantities at a time. The seeds are inclined to irritate the digestive tract of some constitutions, in which case it is preferable to strain the berries and use the juice only. Currants, gooseberry and raspberry are better for females, and bilberry, blackberry and loganberry for males; they must be quite ripe to be of medicinal value. Berries combine well with corn meal; rice and rice flour dishes should not be used therewith, as the combination of the acids and the starch is inclined to, induce indigestion. Females should abstain from small berries, especially raspberries, during the period of puberty (6 to 16 years of age), as the acids contained therein interfere with the regular methods of nature; prospective mothers and babes should also avoid them. Cherry is a" food for the gods," and may be partaken of liberally, but they are best eaten alone. The skin frequently interferes with sensitive stomachs, in which case they should be steamed and passed through. a sieve. Cherimoya (Custard Apple) is a compound of pineapple, strawberry and banana, and of inestimable value in all cases of dysentery and digestive derangements. Used in conjunction with avocado and mango, once becomes immune from physical ailments. Fig.: Ripe, fresh fig, taken with sweet cream, assists elimination; take three to four at a time. Avoid the use of coffee therewith. Dried fig and raisin, soaked in apple cider or juice for 24 hours or more and then allowed to simmer over a very low heat, make a splendid drink. The fruit pulp, may be used in cakes or muffins. Grape contains natural tartaric acid; should be eaten sparingly, as too many will accumulate an excess of grape sugar, resulting in boils, etc.; the pulp should not be swallowed, as a highly acidulous substance surrounds the seeds. The blue grape is for skin affections like eczema, etc. Milk toast should conclude a meal of this kind. A teaspoonful of grape juice in a glass of hot distilled water should be taken in the morning
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and last thing at night if intellectually based (square type); a similar quantity of lemon juice in place of the grape juice for the spiritually based (long type). The white variety of grape is for kidney and liver disorders, dissolving gravel and stone. August is the month for taking the Grape Cure. The tartaric acid contained in grapes is wholesome and remedial. Avoid the use of other fruits therewith when taking a treatment, although melon may follow grapes. Black tea or coffee may be taken with advantage following indulgence in grapes. Grape juice diluted with equal quantities of distilled water will help to purify the blood and give better circulation. Avoid combination with orange. Mango.: Excellent for the recuperation of the vital glands when taken alone. Splendid in all kidney affections, and also tones up the nerves. Use whenever available at the first meal of the day; half a fruit is sufficient at a meal. Avoid coffee therewith. Papaya.: A tree melon rich in organized pepsin; excellent for digestive derangements., Combines with both fruits and vegetables. Pear.: A pear is not good unless frozen after perfect ripeness; an unripe pear is detrimental, particularly to females, and should not be indulged in; should be avoided by those who are scrofulous. Always combine with grapes. Frozen pear is an excellent gland food. Baked pear flavoured with clove or nutmeg is beneficial. Peach contains just enough tannic acid to tone up the alimentaries and correct irregularities. An excellent tonic and eliminator, and valuable in kidney affections; should be avoided by those who are scrofulous. To be of medicinal value must be ripe and taken with cream to neutralize the acid. Sliced and served on waffles makes an excellent dish; take no coffee or tea therewith. Combines well with banana and apricot. Persimmon is rich in organized pepsin, and is therefore excellent for dyspepsia. Take one before each meal, masticate thoroughly and salivate the mouth between mouthfuls. The digestion will improve daily, but care should be taken to avoid the use of yeasted bread and coffee therewith. Pineapple: Fresh pineapple is always good as a remedial agent, and cannot be over-estimated. Excellent for the kidneys, also in diphtheric cases, membraneous affections, chronic throat troubles, skin disorders and digestive derangements. Take a wineglassful heated before meals. Used in small quantities every few hours will do more towards recuperation than any other medicament. When out of sorts, use fresh pineapple juice on an empty stomach for ten days; may be served with beaten white of egg. Mint leaves therewith help to develop, the potency. Combines harmoniously with vegetable dishes. Avoid the use of pineapple with egg. White of egg, however, is in order. Plum should be rarely used in its fresh state, inasmuch as it is the greatest acid producer. Rheumatic, gouty, dropsical and diabetic sufferers should avoid them. When dried (prune), a large percentage of the acid is neutralized, and it then becomes a valuable brain and nerve food, because of its phosphatic content; it assists in the elimination of mucous. Used in conjunction with garlic on toast, acts as a splendid purgative. Prune combined with raw pea-nut aids in the removal of phlegm and mucous, assisting in the cure of colds and catarrh; also relieves constipation. Pomegranate: The juice is excellent for anxmia; take one per day away from meals. The best way to extract the juice is to cut the fruit in half and put it on a lemon squeezer. The fruit should be rolled before cutting, in order to more readily release the juice. Rhubarb: (See under Vegetables.)
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Sapota is excellent for anemia and insomnia and all cases of nervousness due to derangement of the stomach, duodenum and pancreas, also in kidney affections. Combines with salads and vegetable dishes generally. An excellent substitute for remedial purposes is to peel a thoroughly ripe apricot and pour thereover some fresh pineapple juice, adding a little whipped cream. Afterwards, take on the breath a cup of hot Indian tea without milk. Strawberry may be used either fresh ripe or cooked. It is rich in iron; also contains iodine, sodium and calcium, and is of great value as a blood purifier. It develops medicinal value when steamed in its own juice without the addition of sugar and served with biscuits, followed by a cup of black coffee. The addition of a little honey is permissible. Avoid its use with the citrus fruits, as such a combination causes skin eruptions, even eczema, owing to the presence of opposing acids. Combines well with flaked rice or rolled oats; dextrinized shredded cocoanut and cream may be added thereto.
N.B. The harmonious combinations indicated herein are in the nature of suggestions, and are not to be taken as exhaustive. In the selection and combination of foods, one must be guided by intuition co-ordinated with knowledge.
CHAPTER IX: MEDICATION OF FOODS

& THE MEDICINAL VALUE OF HERBS
FROM time immemorial, herbs have been used for the flavouring and medication of food; they have medicinal value by assisting to develop potencies, making for easier assimilation. Herbs should be used homeopathically, i.e., in small quantities, but often. Herbs for culinary purposes fall into three categories: (1) Savouries, (2) Aromatics, (3) Spices. A list of those more commonly in use are here given: Savouries Aromatics Spices Bayleaf Aniseed Allspice Basil Cardamon Cayenne Chives Caraway Citron Garlic Celery Seed Cinnamon Marjoram Dill Clove Mint , Fennel Crocus Origanum Mustard Ginger Parsley Poppy Seed Mace Sage Wormseed Nutmeg Thyme Zedoary (Zedvar) Orris Root Yarrow Paprika Saffron Vanilla Violet Root Vegetables, if cooked, should be seasoned with one or other of the savouries, and if raw, as in salads, with one or other of the aromatics. In order to bring out the medicinal qualities of tropical fruits they should be sprinkled with either cinnamon, clove, mace or nutmeg, which assist in eliminating heat from the system due to the action of the fruit acids; nutmeg for men, cinnamon for women, and mace for children, thus calling out the male and female principle.
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Common salt (sodium chloride) is an inorganic mineral and when taken in excess it disturbs the balance of the organized elemental content of the cells. It is excreted by the kidneys in the same form in which it is taken into the body, and the rate of excretion is governed by the intake. Any excess which remains in the system crystallizes in the joints and tissues, giving rise to many discomforts. Salt (preferably celery salt) may be used in moderation in connection with boiled, baked, fried or stewed dishes as its harmful effects are, to some extent, nullified in any process of cooking. Salt is not necessary in raw foods, as they already possess their own natural salts. It is desirable to use no salt during the Lenten season and the absolute minimum at any other time. Salt is needed only where food has been grown in soil denuded of its natural mineral content. Salt, if desired, should be added to roasts, symposia, etc., when they are compounded; to stewed, steamed and fried dishes just before they are taken from the stove. The excessive use of salt makes one warmer in summer and colder in winter and renders the skin dry. During Lent and the summer months, powdered orris root should take the place of ordinary table salt; it tones up the stomach, cools the liver, aids the kidneys, and ensures a healthy skin. It has the propensity of absorbing mucous. Powdered orris root made la French drip will prove an excellent drink and of value to those suffering from kidney and bladder affections. Wood ashes and egg-shells (powdered) are also beneficial in the Spring and Fall in order to sweeten the stomach; egg-shell contains minerals more highly organized than chalk, lime or clay. Vanilla used in small quantities is excellent for flavouring as it has a very high potency and of great medicinal value. The pod is to be preferred inasmuch as the extracts are usually made from coal tar products. Tea may be flavoured therewith; it is excellent in cases of palsy and vertigo. The following list is given as a general guide in the use of herbs for flavouring and medicating foods: Asparagus mint Artichoke (globe) bayleaf and clove. Barley origanum. Beet anise, fennel or caraway. Beans bayleaf, sage, origanum, thyme or marjoram. Cabbage (cooked) clove or dill and garlic. Cabbage (raw) caraway or mustard seed. Cauliflower ... clove or parsley. Carrot anise. Cheese caraway, mustard; lemon or lime juice. Clabber nutmeg, fennel or anise. Corn (sweet)... mustard seed. Corn on Cob ... bayleaf. Cucumber cayenne pepper or curry. Lentil ... bayleaf, sage, thyme or marjoram. Macaroni garlic (add to boiling water). Marrow celery seed, sage or marjoram. Onion clove. Parsnip anise or fennel. Peas mint or marjoram, parsley. Potato caraway, dill or fennel. Rice curry powder or celery seed.
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Squash ... celery seed, sage or marjoram. Spaghetti garlic (add to boiling water). Tomato basil or thyme; paprika, cayenne. Turnip. caraway, dill or fennel. Parsley may be used in conjunction with any vegetable; it is invaluable in the case of kidney affections.
N.B. Where necessary powdered herbs or seeds maybe put into a muslin bag when cooking vegetables.
BASIC HERBS
Base Intellectual Spiritual Physical Herb Thyme Marjoram Sage Virtues Stimulates the lungs. Stimulates the generatives. Stimulates the liver.
CHAPTER X: THE EFFICACY OF FASTING

LENTEN SEASON
FROM time immemorial it has been a recognised fact, gained through life-long experience and keen observation, that the Lenten Season, or the time preceding the advent of Spring, is the best and most effective time for the purification of the body and to assist nature in the process of recuperation. It is the most appropriate period for anatomical spring-cleaning. Lent is not a religious institution, although it has been embodied in ritualism. Springtime ordeals are of evolutionary origin. Even the animals seek plants, herbs and berries in the early Spring for purifying purposes. It lies within the instinct in the animal and in the intuition of man to live and search for means assuring a change. One needs something to purify the blood, to tone up the nerves and to stir the glands. Many are the ways of man in attempting to reach the goal of perfect health, and many more are the methods propounded in seeking what all mankind longs for, perfect happiness; but perfect happiness depends on perfect health, and there can be no joy in living unless there be physical well-being. Whatever be the malady, remember that, disease is a unit. It is the result of transgression, whether such transgression has been conscious or unconscious. Do not enlarge upon the disability; do not try to be persuaded that the condition is exceptional and complicated: it is within the range of nature, and repairs are possible if attended to in a way that invites nature to do the work, while the individual attends to the nursing. From the standpoint of utility, the human body corresponds to highly developed, complex and sensitive machines, and what holds good in the mechanical world may be applied also to the human anatomy. A machine undergoing repairs rests from its labours, and a human body, while being repaired, should likewise rest. Nature is ever ready to amend, ever willing to correct errors and adjust mistakes. To do this effectively she should be assisted rather than interfered with. The old idea of administering purgatives to a patient has been superseded by the new idea of flushing the colon through its entire length. It is held that organs, weakened by disease, should not be taxed with purgatives, owing to the irritation induced by medication. This being true, it is natural to think that an
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erroneous diet, which has been proven to be the cause of the majority of organic troubles, would continue to promote irritations, if still continued without change. Making a change in diet, and expecting to gain the desired results, one should realize the need of resting the organs, and resort to such means as will relieve them of irritations. Fasting should be resorted to not only when sick, but should be practised scientifically for the prevention of disease. It should always be remembered that virtue and wisdom do not lie in merely removing an evil, but in the prevention thereof. Those who miss a meal or two a week are always the better for it physically and mentally. The ancient Aryans fasted every seventh day, abstaining from food and drink; the Mongolians fasted every tenth day; and the Zends would not allow food to pass their lips every fifth day, using only drinks brewed from herbs or fruits. The intelligent class of former days resorted to periodical fasting, not only for the good physical results obtained thereby, but also for the development of higher attainments. In our day it has been shown conclusively that the simply fed student studies with ease and may readily take higher honours, while he who is overfed simply delights in sports, neglecting his mental powers. Nothing will correct errors or irregularities more quickly than an occasional fast of from twentyfour to thirty-six hours' duration; in stubborn cases or chronic troubles it may be necessary to fast for many days or even weeks. It is self-evident that when a vessel is to be cleaned its contents must be removed. A body filled with effete matter must be given an opportunity to rid itself of such. substances. If the draught of a furnace be obstructed with clinkers, the fire cannot burn. Remove the ashes and clinkers, make a new fire, and it will burn brightly. When the fires of life burn dimly, do not add more fuel to an already overloaded system, but, by abstaining from food, permit the organic functions to use all their energies toward purification of the body, and in this way one can regain a condition of healthful bodily activity. Fasting is neither a hardship nor a mortification. The majority of fasters imagine that the fast alone will eradicate disease. This is a sad mistake. The fast arrests the disease, rests the organs, and induces nature to reduce adipose tissues and remove morbid and effete matter. The proper care of the body during fasting and attention to diet after the fast are the principal factors in the eradication of disease by fasting. A fast should be entertained only after careful study of the subject. Once the philosophy of fasting has made its appeal, one should begin with short fasts of thirty-six hours to three days. The efficacy of fasting having been proven, one becomes inclined to fast quite frequently for shorter or longer periods, observing fasts at the change of every season, particularly during Lent, which is a most congenial time for the eradication of error. Whenever distressed or in an irritable state, when in pain or suffering from a malady, one should simply forget to eat for a day or more and note the change for the better. In the meantime allow no opportunity to pass by to attend to the care of the body with exercises, rhythmic breathing, hot and cold water baths, oil and salt rubs; also sweat baths. Some do well by abstaining from food altogether, satisfying organic wants by the use of distilled water; others by taking the milk diet; others by using liquid foods, straining vegetables or fruits, even cereals; others again derive much good from absolute fasting twice a week, all the week or more. It all depends upon the constitution and the frame of mind or purpose in view. During a fast it is essential that one should take frequently diverse herb teas in order to keep up the circulation and the processes of elimination; colon flushings should also be resorted to. Herb teas made from tender roots, green leaves, fresh bark and blossoms, adding a cupful of March rain water to a tablespoonful of such tea will assist in the eliminating processes of the system. Roots and barks act upon the stomach and liver, leaves upon the kidneys and the intestines and blossoms upon the skin. Herb teas made from March rain water are the best purifiers known. March rain water is the "holy water" of the ancients and contains valuable nitrates absorbed from the atmosphere; it should be collected from snow or rain, cleansed and stored for use in treatment throughout the remainder of the year.
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When using herbs medicinally, avoid the use of salt.
LENTEN SEASON
The Lenten season is properly opened on Ash Wednesday by taking wood ashes two parts of ashes to one part of finely-powdered common salt applying it to the whole body from the crown of the head to the soles of the feet. For this purpose place the powder in a muslin bag, and after first oiling the body, using the bag as a powder puff, go over the entire body, dusting it with the powder. This is to be applied three nights in succession. Rubbing the scalp with the powder will encourage a new growth of hair. Dust the powder more heavily over any part of the body betraying a weakness. This will ensure better circulation within that area. A hot salt bath should precede this treatment. The wearing of a garment made from coarse material should follow it, so as to induce friction and cut the old cuticle. On the fourth day, bathe the body in hot water containing one tablespoonful of grape vinegar to each gallon of water. The body will not only become beautiful, but nature will be assisted to throw off any possible accumulations due to climatic conditions and mode of life. For three consecutive mornings, at least three hours before a meal, take one teaspoonful of zedoary folded in syrup or honey followed by a glass of hot water. A cup of senna pod tea should be taken on each of the preceding evenings in order to force the worms and bacilli into the channels of elimination and so avoid re-absorption into the system. The dietary during the Lenten season should consist of pale green fruits and vegetables; grape fruit, lemon, orange, olive, artichoke, celery, celeriac, chives, leek, lettuce, salsify, and sprouts. Pulses and mushrooms are in order during Lent in small quantities in order to stir up the system. A different pulse, mushroom or rice dish should be taken each day. Soups and dumplings may be indulged in, also Irish moss and Agar-agar moulds and puddings; ginger, anise and caraway seed biscuits. Garlic rubbed on hot dry toast helps to purify and thin the blood; it should be taken for three nights. Herb teas should be taken daily, particularly thyme, marjoram, sage, mint, boneset, sassafras, cascara, liquorice root, orris root, dandelion root, buckthorn, senna pod, rhubarb, linseed, slippery elm bark and Irish moss; also cocoa shell tea and lemonade made without sugar. Drinks with meals should be avoided. Salads should include dandelion leaves, watercress, violets, sorrel, endive, horse-radish, black radish; also grated carrot sprinkled with aniseed. Frequent hot baths medicated with soda, Epsom salt, sulphur, sea salt, etc., should be resorted to, and the body rubbed vigorously with a rough towel.
COLON FLUSHING
The following colon flushing treatment should be also undertaken: Use a Gravity Douche capable of holding from four to six pints of hot water (114 deg. Fahr.) and hang the container on a wall about four feet high. In place of the ordinary vulcanite nozzle use an 18-inch flexible rubber tubing well oiled. A warm room is essential; no food of any kind should be taken for at least six hours preceding the treatment and no solid food for a whole day. For the first injection use soapy water made from pure Castile soap. Lie on the left side when taking it, then lie on the back and then turn on the right side, bringing the knees up to the abdomen in each of these movements; then expel. Prepare a second lot of water in which has been dissolved three dessertspoonfuls of bicarbonate of soda to three quarts of water; inject and retain as long as possible without discomfort, kneading the abdomen from right to left. Then take a third injection of plain water or add thereto five drops of eucalyptus oil or permanganate of potash three or four prisms to a
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pint of water and retain for half an hour or more, kneading the abdomen from right to left. Expel and take an injection of one tablespoonful of warmed almond oil or insert a piece of cocoa butter; a piece of cotton wool should be inserted in the rectum to prevent the oil or cocoa butter from escaping. Apply the treatment on three consecutive nights, omit three nights, then again for three nights, and so on until nine treatments have been taken. After each treatment one should retire and take a tablespoonful of Russian Petrolatum, drinking two glasses of hot water on rising the following morning in order to wash away the sediment. During Lent avoid all dairy products, starchy foods, including oatmeal, yeasted bread, rich cakes, sweetmeats, tea, coffee and chocolate. In place of salt, use alternately finely powdered sage, wood ash, orris root, sarsaparilla, powdered violet and rose leaves, and the aromatic herbs in quantities equal to salt. A fast should be undertaken at least on one day in seven. If one is fasting, take one or two tablets of willow bark charcoal twice daily, or if not fasting, take the same quantity after each meal. Divers shells, such as egg, oyster, etc., or sand finely powdered should be also taken for ten days in order to cleanse and sweeten the system; a saltspoonful at a time. In addition to the rhythmic breathing exercises and the Egyptian Postures, the following rgime of powdered herbs should be observed, commencing with Ash Wednesday: Day Day 1st sage 22nd zedoary 2nd marjoram 23rd marjoram 3rd sage 24th sassafras bark 4th marjoram 25th sassafras bark 5th marjoram 26th sassafras bark 6th mint 27th mace 7th marjoram 28th mace 8th thyme 29th mace 9th thyme 30th ground ginger 10th marjoram 31st mace 11th marjoram 32nd mace 12th aniseed 33rd cinnamon stick 13th aniseed 34th cinnamon stick 14th aniseed 35th saffron 15th celery seed 36th nutmeg 16th sage 37th nutmeg 17th celery seed 38th saffron 18th celery seed 39th cinnamon stick 19th sage 40th cinnamon stick 20th zedoary 41st cinnamon stick 21st zedoary 42nd cinnamon stick
QUANTITIES
Herbs a saltspoonful Seeds a saltspoonful *Cinnamon stick a little finger length Sassafras bark a little finger length Saffron a thread Other spices a saltspoonful Zedoary a teaspoonful folded in syrup or honey followed by a glass of hot water * If in powder form use a saltspoonful.
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All herbs and seeds to be taken dry and well masticated, followed by a cupful of hot water first thing in the morning. All spices (including the cinnamon stick), with the exception of the sassafras bark, are to be steeped in milk overnight and taken hot first thing in the morning. The sassafras bark may be put into cold water and just brought to the boil; alternatively it may be added to cold milk and heated. ' In case the spices cause an eruption of the skin, add to the cup of milk a saltspoonful of Sugar of Milk.
OILS
Animal oils should be avoided; not only are they indigestible, but they pollute the blood stream. For this reason all foods prepared therewith partake of the same conditions. Moreover, animal oil when used for frying is liable to become overheated. Burnt fat contains acrolein, an irritating and highly poisonous liquid developed during burning. Vegetable oils withstand a much higher temperature before burning. It is preferable to use fine virgin olive oil in dressings, soups, stews, and for frying, otherwise clarified butter should be substituted. Sunflower, cotton seed, corn, sesame, peanut or nut are only for those who are manually employed; those who follow mental pursuits retard their development by their use. During the summer months oils are out of season, and clarified butter should take their place.
CHAPTER XI: BEVERAGES

IT is undesirable to partake of a drink less than twenty minutes prior to a meal or immediately thereafter, as it weakens the gastric juices, induces nervousness, and causes the body to become heated owing to the fever arising on account of the excessive action imposed upon the stomach and digestive organs. If one is in normal health one may drink one hour after meals; otherwise one should wait two and a half to three hours after a meal before doing so.
TEA COFFEE COCOA CHOCOLATE

Tea and coffee should be regarded as stimulants and. used with discretion as they excite the nerves and promote the retention of waste matter in the blood; they should on no account be sugared. Use cream therewith in place of milk to avoid acidity. Lemon juice in tea neutralizes the tannin. Cocoa and chocolate are inclined to clog the intestinal tract and should be used only occasionally and in season. Cocoa shell tea is preferable as it has not the same deleterious effects and is excellent for the kidneys; soak it in milk or water for an hour or so and then steam slowly on the stove. Coffee is the appropriate beverage for the physical base, tea for the spiritual base and cocoa for the intellectual base. The boiling of coffee is an abomination. Nothing that undergoes roasting should be boiled. Even cereal coffee should never be boiled. It ought to be ground very finely, put into a butter cloth funnel and the boiling water poured gradually over it. The fine aroma and the delicate taste of roasted drinks are their principle value and these are best retained by preparation in the manner referred to. Chocolate combines well as a drink especially when strawberries are used for a meal. To prepare: grate one ounce of the finest bitter chocolate, add one pint of cold water and one tablespoonful of brown sugar; boil until syrupy for at least twenty minutes. Add cream or
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unsweetened tinned milk, a drop of vanilla for each cup of chocolate, and beat with an egg whisk for two or three minutes and serve at once. Drinks like tea and coffee, etc., although not sugared but taken along with sweet pastries and cakes, especially if milk has been added thereto, have the same unpleasant consequences as sweetened drinks. For afternoon tea cream is permissible, but if tea is taken at breakfast time, it should be black. Tea (Indian or China) should be prepared in a porcelain pot and cold water poured thereover, just enough to soak and allow the leaves to uncoil; then add boiling water quickly and cover tightly. Serve after three minutes. Do not add additional water thereto as it is inclined to unloosen the tannin which is deleterious to the intestinal tract. Alternatively, tea or coffee may be steeped in a little cold water overnight and then infused as necessary. The addition of thyme, mint, marjoram or other sweet herbs, half and half, to the ordinary tea, besides being agreeable to the taste, is beneficial to the system. One or two drops of real essence of vanilla in tea is helpful in cases of dizziness. A small piece of vanilla pod is of great value where the nervous system is depleted; palsy may be overcome by its persistent use in homoeopathic doses. When tea or coffee is served, following a meal; no cream or sugar should be added thereto, as this induces fermentation. Coffee should be taken black, as in this way it aids digestion; tea should be served with a slice of lemon. Black tea goes with fruits and black coffee with vegetables but must be used sparingly. Cold drinks with meals slow down digestive action and are detrimental whilst hot drinks cause fermentation. Hot drinks go with cold meals, and cold drinks with hot meals; reversal of this rule is one of the greatest causes of constipation.
MEDICINAL HERB TEAS

Herbs develop in man's laboratory medicinal compounds required to set derangements in order, enrich the blood and keep the body free from disease. Prepared with March rain water herbs are the best blood purifiers known. They should be much more freely used, alternating from one kind to another over a period according to individual needs and in response to the promptings of the spirit. Blossoms act upon the pores of the skin, barks and roots upon the stomach and liver and leaves upon the kidneys and intestines. The bitter herbs stimulate, the aromatic kind eliminate. Bitter herbs, roots and barks, such as cascara, gentian root, nettle, wormwood, etc., should be taken first thing in the morning as they stimulate the circulation and are inclined to disturb one's sleep if taken in the evening. All green herbs contain in addition to iron, certain remedial agencies like quinine in its natural organized state and which acts beneficially on the system. A systematic practice of using herb drinks will reveal the fact that human nature has the endowments of a laboratory capable of creating elixirs of life, provided that one supplies the system with herbs in homoeopathic doses. Teas made from all kinds of fresh blossoms will prove very effective in many ailments, especially the flowers of the buttercup, elder, honeysuckle, camomile, linden, violet (including the leaves) and wild rose; also teas made from the various sweet herbs like marjoram, mint, parsley, sage, thyme, and roots like sassafras, dandelion, etc., are remedial in many disorders. Leaves and blossoms should be infused in the same manner as ordinary tea. Use one ounce of herb to one pint of boiling water, stir well, cover and allow it to stand overnight. Strain and take a wineglassful warm before meals or before retiring. Marjoram is one herb not made with water; it is best prepared in milk: one teaspoonful to a pint of milk. Remove from the stove just before boiling point has been reached. Roots and barks: these should be bruised or crushed beforehand. Use one ounce to 1 pints of water. Bring to the boil in a closed vessel and simmer gently for twenty minutes. Strain and take a wineglassful before meals or before retiring.
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Where roots and barks are pulverised into powder form they may be infused in the same manner as the leaves and blossoms. Some herbs are best prepared in cold water, e.g., celery seed, camomile flowers, gentian root, mandrake root, senna pods and leaves, etc. Steep in cold water overnight. A mixture composed of two parts of senna pods, one part each of buckthorn and blackhaw makes an excellent regulator and purifier; also a combination of six senna pods, six camomile blossoms and six mint leaves. Bogbean or buckbean herb tea is nature's panacea for all digestive affections. It is known in U.S.A. as Bitter Clover (Menyanthes Trifoliata). The leaves of small fruit berries such as blackberry, currants, raspberry, strawberry, etc., should be dried and used freely as teas, e.g., raspberry tea promotes generative action and thyme tea is beneficial in colitis and intestinal affections. Apple and pear peelings should also be dried and stored in separate glass airtight containers. Take a small handful and pour thereover a pint of boiling water; it proves an excellent drink in nervous affections, skin eruptions, etc. Violet or orris root powdered and made la French drip will prove to be an excellent drink and of value to those suffering from kidney and bladder disorders: it has the action of absorbing mucous. Fresh violets steeped as a tea will tone the blood, cure nervousness and induce a soothing sleep; avoid coffee and tea when taking treatment. Violets contain a potency which is efficacious in eradicating scrofulous conditions. Slippery elm bark tea is very soothing in the case of digestive derangements and also acts as a cleanser in all female generative troubles. Take it for three days in every ten and linseed tea for ten days each month; avoid coffee during the treatment. The former should be taken freely by those who suffer from gall stones. Linseed tea is excellent for coughs, colds and catarrh; also for pulmonary affections. Place three cupfuls of water in a pan, add one tablespoonful of linseed and allow to boil slowly for ten minutes or so and then strain. Squeeze the juice of a baked lemon into a glass, add a piece of rock candy or liquorice and pour thereover the steaming hot linseed; inhale th steam and sip the liquid while hot. Bran (cleaned) and lightly browned in a slow oven makes an excellent drink. Use four tablespoonfuls to one quart of water and boil for ten minutes. Serve with milk and a dash of nutmeg or cinnamon or add lemon juice. On no account use sugar therewith. Roots and barks may be boiled a few minutes. Herbs of leaves and blossoms should not be boiled as boiling adversely affects the aromatic principle thereof. They should be put into cold water and allowed to heat gradually or boiling water should be poured thereon, the vessel covered tightly and then allowed to stand awhile. Albuminous or mucilaginous substances like linseed, slippery elm bark, Irish and Iceland moss, Agar-agar, etc., should be put on the stove in cold water and heated gradually, otherwise the extractive principles are lost. Irish moss may be added to any other herb drinks. Lemon juice may be added to herb drinks with beneficial results.
FRUIT AND VEGETABLE JUICES

Fruit juices whether diluted or undiluted are beneficial in many disorders and act as eliminators. Juices which require to be heated for curative purposes should not be brought into direct contact with dry heat hut poured into a glass container and then placed in a sauce, pan of water and heated gradually. In order to extract the juice of fresh pineapple, pear, melon, etc., grate the fruit on a fine grater, tie up in a muslin bag and extract the juice by means of a potato squeezer; fruits like the pomegranate should be cut in half and placed on a lemon squeezer. The pure juices of root vegetables may be extracted likewise by resorting to a fine grater and a
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muslin bag. In the case of green leaf vegetables, they should he well rinsed in cold water and then run through a mincer and similarly treated. The pure undiluted juices of vegetables have many curative properties. The juice of baked lemon whisked up in a glass of fresh milk makes a refreshing and sustaining drink and will assist in eliminating acids from the system. Orange juice may be similarly treated. A glass of orange juice in which raw egg has been whisked, taken morning and evening for at least three weeks, aids in the eradication of tuberculosis and pulmonary affections. Orange juice contains alkalines while egg contains albumen and sulphur; this combination provides saline substances to surround the physical cells. Undiluted juice of orange or lemon combined with a pinch of powdered garlic is effective in removing a tendency to rheumatism, gout and neuritis. The juice of white grape, heated to 100 deg. will prove an excellent remedy for reducing tumors, ulcers and growths in general. Wholesome drinks may be made from finely ground fig, prune or raisin with the addition of distilled water, if allowed to develop over a very slow flame for several hours and will also prove remedial. When taking a hot drink, especially for curative purposes, do not pour it down as if one were a giraffe. Make a point of breathing in fully and then take a sip, turn it in the mouth several times, fletcherizing it thoroughly with an accompanying thought that every drop is to fulfil its purpose. Then breathe out slowly and to the limit before taking in another breath, and with it a further sip.
CHAPTER XII: GLAND FOODS CULTURES

THE importance of the Glandular System in relation to physical and mental well-being is now recognised, inasmuch as the normal functioning of the various glands increases vital energy, vigour and buoyancy, promoting longevity. The endocrine glands, i.e., the pineal, pituitary, thyroid, thymus, solaroid, adrenal and the gonoidal, are co-related to certain organs in the body and which they control. When these organs become impaired, it indicates that the corresponding gland is not yielding and distributing freely the glandular substances generated thereby, due to crystallization. When the glands are inactive, there is lack of energy, lethargy, nervousness, restlessness, gum troubles, affections of the eye, ear, nose, throat, etc. These conditions indicate an indulgence in too many starchy, sugary, fatty and albuminous foods which are conducive to the production of skatol, indol, indican and other substances detrimental to physical well-being. The discovery of the functions of the glands reveals that they not only possess numerous elements which help to charge the blood stream, but they develop ether retained by them for purposes generally unknown. Upon investigation and careful analysis, it is found that this ether corresponds to the elements of the brain, and together with the life-rays and Ga-Llama the life principle when charging the brain, quickens it, and calls into operation the intelligences contained therein, widening the scope of understanding and increasing the storehouse of knowledge. Whilst it is true that the glandular system will only yield its precious substances by stimulation through appropriate exercise and song, thereby raising the rate of internal and external vibrations, there are certain foods which assist in increasing the flow of the secretions necessary for tissue building and stimulation of brain activity. Organized mineral salts are derived from various vegetables and edible plants, roots, etc., and it is desirable to select dishes which are most conducive to the quickening process, avoiding the
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heavier kinds of food which impede the normal functioning of the circulatory, nervous and glandular systems. The thyroid glands, for example, absorb biochemically the salts conducive to further distilling processes peculiar to the functioning of these glands, assuring a state of general well-being and resisting any and every invasion of foreign germs. Sea water has a great healing and stimulating effect upon the body and sea-weeds absorb out of the ocean brine the salts, tonics and vitamins so invigorating to the physical constitution. The spring is the most appropriate season for taking the treatment of cultures like Agar-agar, Irish moss and Iceland moss, inasmuch as nature at this time responds more readily to any and every change in diet.
AGAR-AGAR
Agar-agar (Gelidium Amansii) is a seaweed which is invaluable in all cases of organic disorders, including scrofula, consumption, gout, tuberculosis, ulcers, etc., and acts mildly on the liver. It contains organized potash and iodine, which assist elimination and regulate bowel action. It should be taken dry, granulated or in strips, to obtain the best results. Take every morning for a period a dessert-spoonful of dry agar followed by a glass of hot water or a cup of tea or coffee; also a similar quantity between meals. Gradually all the organs will adjust themselves and one becomes invigorated despite all weaknesses. Agar may be sprinkled over vegetable or fruit salads, or used in hot milk; also to thicken soups. Owing to its gelatinous properties, it may be used for making fruit or milk moulds; also puddings of various kinds, with the addition of eggs, if desired. For liver affections: in the morning swallow on an empty stomach a piece of olive oil soap about the size of a pea, and drink two glasses of hot water. One hour later take a teaspoonful of dry agar. This method of cleansing the intestines is often better than resorting to the colon douche, especially where the organs are weak. and do not hold the eliminating muscles in position. The water combined with the soap foam drive everything into the lower chamber of the stomach and thus assist elimination. In the case of colds: take first thing in the morning on an empty stomach one cupful of strong wormwood tea, which is very warming, and for breakfast take some fruit with dextrinized raw rolled oats together with one dessert-spoonful of agar. Immediately afterwards drink one or two glasses of hot water with a pinch of cayenne therein. Agar creates the process of insulin where the cells have lost their energy. If very depleted and the digestive system is worn out, it is well to resort to the Milk Cure, with the addition of agar, either in its dry form or prepared in various ways. Irish moss or Iceland moss may be taken in conjunction with the agar treatment with beneficial results Fasting. For those to whom fasting does not appeal one can live for many days, or even weeks, on agar. .Take every day five dessert-spoonfuls of agar in hot milk or distilled water-one spoonful to each glass,-or, alternatively, take the agar in fruit juices. During such treatment, resort to hot baths and stimulate the system by rubbing the body vigorously with a hot towel afterwards rubbing in well almond oil with the hands. Agar Mould. Dissolve 1 dessertspoonful of agar in two cupfuls of cold water. Place on the stove until the agar has dissolved. Add thereto a little honey, 1 pint of fresh milk and a cupful of unsweetened tinned milk. Stir until the ingredients have come to the boiling point. Turn out into moulds. An egg may be added, if desired, in the following manner: separate the yolk from the white, whisk the yolk separately 'in a basin and pour thereon the hot liquid gradually in spoonfuls to avoid curdling, afterwards returning the mixture to the pan and bring to the boil. Turn into individual moulds or into one dish, as preferred. Whisk the white of egg until quite stiff, and lay it
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evenly over the hot liquid, immersing it therein either with a plunger or a large spoon until well covered. Vanilla, almond or other flavouring may be added or a little grated crystallized or preserved ginger may be placed in the moulds before pouring the agar mixture thereon.
IRISH MOSS
Irish Moss (Chondrus Crispus) or Carrageen Moss is a seaweed which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. It is rich in iodine and sulphur, and is excellent in all cases of intestinal affections, pulmonary complaints, kidney and bladder disorders. It commences peristaltic action and cleanses the intestinal tract. Irish moss may be taken freely and is more agree, able to the taste if orange or lemon juice is added thereto; it combines harmoniously with other herb drinks. It may be taken as a beverage or used in the preparation of fruit and milk moulds; also puddings of various kinds. The moss should be thoroughly cleansed and drained. Afterwards take a cupful of the moss to a quart of distilled water and simmer slowly until the gelatinous substance is extracted, then strain through a sieve. The dregs should be preserved in order to obtain a second extraction or for use dry in salads. For Moulds. Take a cupful of washed moss and add thereto 1 quart of milk; allow to simmer for 30 minutes in a double pan. Then bring it quickly to the boiling point and remove from the fire. Strain through a cheese-cloth and sweeten to taste with honey, and add thereto any desired flavouring. Turn into a mould or individual cups, and allow to set. Yolk of egg or coffee flavouring may be added, or ground almond, pine or pecan nuts. The dregs may be used in various ways. In order to build up the system in general, one may add to the dregs one or other of the following: celery, cardamon, fennel, anise, bruised sunflower or melon seeds.
ICELAND MOSS
Iceland Moss (Cetraria Islandica) is really a lichen rather than a moss, and grows abundantly in the mountainous regions of northern countries, and is specially characteristic of the lava slopes and plains of Iceland. It is also to be found on the mountains of Great Britain and Ireland. Iceland moss contains a large percentage of a kind of starch called lichenin, and owes its bitterness to an acid principle known as cetraric acid. It is excellent in chronic pulmonary affections, catarrh, coughs, digestive disturbances, dysentery and general weakness; it will be found invaluable for toning up the glandular system, especially the gonoidal glands. In the case of pulmonary affections, linseed tea should be taken in conjunction therewith. Iceland moss may be used in precisely the same manner as the Irish moss. The following vegetables, etc., are also helpful in stimulating gland activity: artichoke (globe), avocado, lima bean, mango, okra (gumbo), salsify, goat's cheese, etc. Salsify is a particularly good gland-building food, especially in combination with (a) tomato, (b) celeriac and raw rhubarb, (c) asparagus and raw cucumber, (d) raw chopped onion and radish, (e) curried rice and sweet pepper. Olive oil and lemon juice, half and half, assist to feed the glands, as well as the brain and the nerves. Foods which create vitamins are conducive to the quickening of the glands.
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CHAPTER XIII: NUTRITION

CHILDHOOD TO MATURITY
THE average mind has begun to realise that disposition, temperament, morals and success depend largely upon the food and drink partaken of; that much depends upon proper, relative, corresponding and scientific combination. Babes receive their first food only twenty-four to thirty-six hours after birth in the form of mother's milk, which has meanwhile been secreted and remains available if the mother feeds herself principally on wheat dishes and some fruit. Infants should have a bowel movement after each feed, that is to say, seven to nine times daily. Breast-fed infants are permitted to suckle nine to twelve times in twenty-four hours. Artificial remedies for bowel movement should be avoided, and therefore it is preferable to massage the abdomen gently and also the back. Continued irregularity is a sign that the mother should change her diet. If constipated, her milk will tend also to constipate the child. By taking mild senna-pod tea, the mother will regulate herself as well as the child through her milk. The breast-fed babe up to six months of age requires nothing additional except one ounce of heated orange juice and three ounces of fennel tea daily, all being well. Should there be an early indication that the bony structure is being retarded, increase the amount of orange juice and introduce whipped banana into the diet, administering a tablespoonful every other day.
NUTRITION OF INFANTS AFTER BREAST FEEDING 6 TO 18 MONTHS OF AGE

When the infant awakens 6.0 a.m. 3 oz. Fennel tea. 7 oz. Goat's milk. 7.0 a.m. 1 oz. Orange juice. 9.0 a.m. 7 oz. Goat's milk. 11.45 a.m. 2 heaped teaspoons grated apple mixed with teaspoon of cream, followed by 2 tablespoons of cream of wheat; then 7 oz. goat's milk. 3.0 p.m. 3 oz. Fennel tea. 7 oz. Goat's milk. 5.45 p.m. 3 oz. Fennel tea. 6.0 p.m. Bath, followed by 7 oz. Goat's milk.
RECIPE FOR GOAT'S MILK

5 oz. Goat's milk; 2 oz. Distilled water; teaspoon of honey.
RECIPE FOR FENNEL TEA

1 teaspoon dry fennel seed added to 1 pint of boiling water. Allow to stand 2 minutes, then pour off and add 2 teaspoons of honey. If the infant does not take all the milk, it must not be forced. Fennel tea may be alternated with linden blossom tea (lime-blossom), and when the weather is cold use very thin linseed tea. Elder flower tea may be also used from time to time. Fennel tea is a panacea for all infant ailments. Avoid giving infants stimulants such as tea, coffee, sugar, sweets, etc. Use honey or brown cane sugar.
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Where goat's milk is not available, a thin gruel made from whole-grain wheat makes an excellent liquid food for babes and may be administered immediately maternal lactation ceases or is lacking. To prepare: soak cupful of whole-grain wheat in cold water for 48 hours, the water to be changed each day and fresh added. Strain and then add thereto one quart of water and cook it slowly in an earthenware jar in the oven or in a double boiler for three hours or more. When tender, pass it through a colander and return both the pure and the residue to the saucepan. Add thereto one pint of fresh milk, a little salt, and sweeten with 1 tablespoonfuls of sugar of milk or a teaspoonful of honey or brown cane sugar. Allow it to come slowly to simmering point and then pass it through .a cheese cloth. This gruel may be given to babes in a feeding bottle. Should the babe be weakly, add to the foregoing, at the same time as the milk, the meal of 10 finely milled blanched almonds. After blanching the almonds, dry them immediately and pass them through a nut mill. Where a reserve of gruel is desired, increase the quantities of wheat and water proportionately, and after cooking, strain through a cheese cloth. This liquid will keep good for several days. Use as required, adding the fresh milk and other ingredients as indicated. It is an old Mazdaznan custom that a babe should not be visited until it is two years old. After the babe has been weaned (normally at nine months), it should receive principally groats of all kinds, milk and cream, with hot distilled water added, orange juice, and the juice of dried figs or raisins which have been steamed. The fruit juices indicated are to be administered in small quantities in order to serve as a tonic and to assist the eliminative processes. Should the babe be still somewhat difficult because, of tendencies inherited from the father, varied groats are the right food for breakfast, luncheon and dinner. The groats should not, however, be sweetened, and if the babe dislikes them, some ginger cake should be shredded into the groats. Wheat, oats, rye, barley, rice and corn are indispensable to children, as they supply ingredients such as calcium lime, etc., which uphold the bony structure as we1Ps as the teeth. Remember always that all gruels for children up to the age of seven years should be strained.
2 TO 8 YEARS OF ACE
After the second year and up to eight years of age; various cereals, a larger amount of selection in fruits, and some vegetables, particularly those ripening above the ground, are called for. Vegetables should be used mostly in the form of salads or otherwise baked. Occasionally a softboiled fresh egg in season is permissible. Children who are given plenty of fresh sweet butter (unsalted), a teaspoonful at a time, up to the age of seven years, will escape affections of the throat, tonsilitis, and adenoids. After the butter, they should have hot water or milk with no bread added thereto. A child who refuses food has a reason for so doing;. if, on the contrary, it desires a certain food, it indicates, that a part of its being has been retarded in its development. Even should a child desire to eat sand or bran, it knows intuitively exactly what it needs. Should it take grass, sorrel, carrot, etc., without their being cleansed, this should not occasion anxiety, and the child should not be prevented from so doing. To persuade a child to eat or even force it with threats or intimidation makes the child ill, heavy in thinking and slow in learning. In cases of illness, the child, in like manner to the animal, will refuse all food. If left alone, most of the time it will sleep itself to health, and after that positively demand some kind of nourishment which even the most resourceful mother would not have, thought of, and with that it will eat itself to better health than it previously possessed. In fevers, as well as in all infant diseases, proceed likewise, but in addition provide for good stools, every hour hot herb tea or fruit juice, hot baths followed by sweat: packs, and frequent change of linen.
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Whooping cough can likewise be relieved in the shortest time, provided that nothing else other than fresh unsalted butter and honey is administered. As soon as the period of puberty is entered by either girl or boy, all food containing albumen or stimulants should be avoided for a period of one year or longer, in order to allow the natural process of renewal in the body to take place in an ordered way. Too much food, too hot, or food which is rich in albumen, produces a feverish condition in the reproductive glands and brain, and therein lies the root of many evils. Puberty often begins round about the sixth year in the case of a girl, particularly in warm climates and where a balanced diet has been observed. The more perfect the, child is in every way, the younger it is when passing into puberty. A girl enters puberty earlier than a boy. The adolescent period is usually between nine and seventeen. With each succeeding generation, however, it approaches at an earlier, age. Woman is fully matured at twenty-one; man at forty years of age.
9 TO 17 YEARS OF AGE
From nine to seventeen years of age is a critical period, and the individual must be given an opportunity to make his own selection, use his own judgment, although suggestions should be made in a spirit of scientific knowledge, bearing in mind that temperament and characteristics should remain the governing elements and not impositions, however well meant. Eggs and fermented cheese in season are permissible in moderation, but those developing into maturity and who are strongly sexed should abstain from all irritating foods, particularly dairy foods: butter, cheese, cream, eggs, milk. Too much yeasted bread is not desirable as its stimulating properties irritate the delicate organs. During adolescence, however, children sometimes long for leavened rolls, which then are not harmful if allowed only occasionally, as they are very active out of doors, and consequently the acid producing substances are disposed of through the various channels of elimination. Tea and coffee should not be introduced until after the adolescent period, as they are too stimulating in their effect. Form the habit of drinking before or between meals, but not at meal time. Local fruits and citrus fruits should be taken regularly for breakfast and dinner. Vegetables should be taken in the form of salads or otherwise baked; only occasionally steamed or fried. The tuberous vegetables are to be used in quantities corresponding to individual temperament. Salads should be served twice a day; fruits also twice a day and not less than once. In some instances more fruit, in others more vegetables, are called for according to temperament. Pulses in limited quantities may be taken, as they are builders of tissue. Cereal preparations of a dextrinous kind are in order. Divers herb teas of an eliminating nature are recommended to be used copiously. In cases of indolence, virility and eruptions, it is advisable to let up on pulses as well as tubers and root vegetables, and adhere more closely to gruels, milk preparations, rice, dumplings and such batter foods as need milk in their preparation. The drinking of water with meals is undesirable. Water may be used in any quantity away from meals. Children of school age require a certain quantity of liquids, but it is preferable that they should resort more to the luscious fruits to satisfy nature's demands. At the period of puberty it is but natural for the system to call for liquids even of a more stimulating nature, like cocoa, chocolate and tea. Nevertheless, care should be taken not to make it a habit to administer such drinks at meal time.
From eighteen to thirty-three years of age, the diet is to be quite varied. More diverse fruits and cereals are indicated, also more tuberous foods, and a selection of pulses in small quantities.
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Dairy foods are permissible in season; one egg per day and mild cheese of various brands. Butter should be discarded, especially where there is a tendency to catarrh in it throat, nasal or stomach. In cases of partial impotency or kidney affections, it is well to discard the use of eggs, except the white of egg, which is very beneficial in the case of digestive disorders. Avoid the use of fermented cheese with pulse dishes (a sprinkling of grated cheese is permissible), also cheese with eggs. In the case of stomach disorders resort to either (a) white of egg well beaten to a froth and take before meals; or (b) take one ounce of gum arabic and pour thereover one pint of boiling water; stir until dissolved. Take one tablespoonful before meals. Either of these treatments helps to put a lining on the walls of the stomach and so assist the work of digestion. Citrus fruit juices with milk are permissible, also small fruit jelly drinks, hot or cold. Plenty of celery, parsley, leek, chive, rhubarb and onion should figure in the dietary.
From thirty-four to forty-five years of age; to the aforementioned should be added raw egg and eggnog, fermented cheese and cream (in season); less acidulous fruits, but a greater variety of baked vegetables and stews. Frequent use may be made of the small fruits in season, particularly the bilberry, loganberry, raspberry and currants; use them fresh or the juice thereof prepared as jellies or in drinks. Aromatic herb teas are also in order.
From forty-six to fifty-five years of age, the diet should undergo frequent changes and the Milk Cure resorted to in the spring time. Dried pulses in moderation and baked vegetables are in order; also dried fruits. Use dextrinized cereals frequently, especially barley and rice, yet in small quantities at a time. Less fried dishes are needed. Avoid eggs and butter; also acidulous fruits and vegetables. Plenty of juicy fruits during the fruit season and dried fruits during the nonproductive period are called for. Indulge in raw onion, celeriac, celery, parsley, artichoke, French endive, chicory, sorrel, fennel, squash, pumpkin and its seeds, raw grated apple and cream. More spices are called for and frequent indulgence in herb teas are advised in order to keep open the channels of elimination. Mild black coffee and tea are permissible in strict moderation.
From fifty-six to fifty-eight are critical ages; one may be ever so well up to that time. Nevertheless, the elements do not flow as readily into the blood stream, although ether may still charge the grey matter of the brain. At any rate, "an ounce of prevention is better than a pound of cure" and "forewarned is forearmed." One needs to be cautious and remember that very little of the nourishing kinds of food is required; the system demands more of the natural tonics and eliminators to ensure good health, good looks and a good mentality to enable the individual to respond to every demand made upon him. Small dainty meals comprised of highly. concentrated as well as eliminating dishes should be the rule, with a constant change of menu. Change of climate and altitude are advised, also sea voyages. Diverse herb drinks are an absolute necessity at this period. In some cases the use of bicarbonate of soda and cream of tartar as a treatment are advised before meals and after meals from three to six grains of willow bark charcoal. Drink distilled water copiously. In case of kidney, bladder and liver affections, take to the use of clabber or whey; see page 43 for method
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of preparation. Glandular and harmony exercises should be indulged in daily and interest in every walk of life encouraged. Except perhaps in the case of the manual worker, two meals per day are adequate to maintain perfect health. The practice of indulging in three or more meals per day should be discarded as they are entirely unnecessary. It is the babe only that must be fed from nine to twelve times per day. As a child, from five to seven times per day. In youth, from three to four times per day.
MATURITY
After maturity, only one to two meals per day at most, for the reason that a matured body no longer adds substances, but merely exchanges reflective actions, sustaining position of tissues, energies and intelligences composing the form. When one has completed a structure, one does not keep on building. Then why continue to fill oneself with material after having reached maturity when it cannot be used for building purposes, but necessarily remains in the way? This material quickly becomes an obstacle unto intelligences desiring to occupy the space of the building. The body is the temple of the living God, through which the intelligences express their power and forces. To keep a building in good repair, very little material and attention are required.
CHAPTER XIV: MONTHLY SEASON HINTS

JANUARY
THE month of spicy foods and hot dishes. Horse radish is in season and is a fine tonic for the liver and stomach; grate it fresh and drop into hot milk, adding a little flour to thicken. Pulses are in order, but they should be used sparingly. Barley and rice are also in season. Pine kernel and pistachio nuts should be always on the table during this month. Artichoke, asparagus, Brussels sprouts, celery, celeriac, cauliflower, and salsify are timely and should be cooked conservatively or taken raw in salads. Black radish is good at this season in combination with olive oil; it is excellent for the kidneys and scrofulous conditions. Pineapple is in season; take one tablespoonful of the fresh juice on an empty stomach before each meal. Mango will be found remedial in all kidney affections; it also tones up the nerves. Use it at the first meal of the day. Avoid too much bread and potato at this period. Cereals, including oatmeal, are in order. Butter (clarified) and eggs are permissible in moderation; fermented cheese is best left alone. When going out, do not button up the coat to the neck. Give the neck freedom; allow the fumes of the body to be carried away by means of one's collared chimney. To avoid unnecessary coagulations in the system retarding perfect circulation, refrain from using eggs and highly fermented cheese at the same meal. Although a little unpleasant to the taste, garlic is still in season and should be used freely once a week. The proper way to use garlic as a tonic and remedy is to take hot dry toast and rub the garlic on it as one would spread butter. One large clove or two small ones will suffice. Toast and garlic taken with a dish of prunes will prove a splendid purgent. At this season of rush and feasting garlic will prove a preventative.
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The boiling of coffee is an abomination. Nothing that undergoes roasting should be boiled. Even cereal coffee should never be boiled. It ought to be ground very finely, put into a butter cloth funnel and the boiling water poured gradually over it. The fine aroma and the delicate taste of roasted drinks are their principal value and these are best retained by preparation in the manner referred to. To keep the bowels regular it is well on cold days, if going out in the morning, to take a few swallows of hot wormwood tea or vermouth cordial before partaking of food; the food itself should be of a consistency next to gruel, and a little fruit, particularly apple. Stimulants prove injurious only where improperly prepared and used to excess. Even chocolate is injurious where it is not allowed to boil with the sugar until syrupy, and afterwards thinned down with cream. Never put sugar into a cup of chocolate nor add cream to it. The cream must be added gradually to the boiling chocolate or the boiling chocolate poured over the cream and allowed to come to the boil. When serving be sure to add a pinch of salt. A mild and most effective laxative will be found in taking half a cupful of rich cream and filling up the other half of the cup with steaming drip Mocha coffee. Half an hour later take slowly the juice of a baked lemon. There should be six renal calls to two alvine calls a day during the winter or short season, be it South or North. To ensure regularity make it a point to eat fruits as the first course of the first meal of the day, and at other meals eat raw salads. At one time use grated beet; at another carrot or turnip. Serve salads on head lettuce, sprinkle freely with pine kernels, and season with a little lemon juice; and forget not that a sprig of parsley will help the good cause along. Crisp celery will assist in making many combinations. Once a week, at least, sprinkle salads with celery, anise or caraway seeds. Sore throats are very common these days, due to the exceptionally alternative changes in weather. Be sure to keep feet clean and dry. In case of colds abstain from baths; just rub the body and particularly the feet quite often with a rough towel. Upon the chest pour eucalyptus oil and place a blotter over it. Repeat this treatment daily, twice. Let the bill of fare be light; partake of green onion tops and onions in the evening. If raw onions disagree, place them well sugared into an oven and bake to a golden brown. Use them quite freely and apply hot water applications and almond oil to back lobes and neck and to throat and face. At night for comforters use an extra underlay. As to breathing, clear the nostrils with a hot water spray. Keep busy; occupy the mind with tasks of the day. Remain resolved. Where a cough has advanced to severity, check it at once by using one stick of liquorice dissolved in onehalf pint of fine grape brandy, using two or three tablespoonfuls of it every time the cough is troublesome. One half pint will suffice to check the disability. Grape fruit juice beaten into sweet cream will cool a swollen liver and promote better bowel action. Vegetable juices are particularly valuable to those whose system readily accumulates acids, annoying the body with affections like neuralgic pains and rheumatism.
FEBRUARY
THE month of high ideals and lofty calculations. The weather is changeable and conducive to, throat and nasal catarrh. February is the month of nerve replacement. Avoid stimulants of all kinds and also too much oily foods. Resort to frequent herb drinks, including those made from linseed, slippery elm bark and Irish moss. Do not drink with meals. Owing to the great energy on the part of nature,, the circulation is apt to become sluggish. Diminish the quantity of solid foods and resort to that of a more liquid consistency. Asparagus, artichoke, celery and celeriac are in season and are excellent remedial agents. Salads should include dandelion leaves, watercress, violets, sorrel, endive, horse radish, black
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radish; also, grated carrot, beet and turnip, sprinkled with the various aromatic seeds. Agar-agar should be also, sprinkled over salads. Butter, cheese (fermented), cream, eggs and milk are out of season during the months of February and March, except for remedial purposes. Lemonized milk or buttermilk is in order. Whatever one's trouble may be, remember that the first thing to do is to stop eating, work as hard as possible, take a hot bath, adding a teaspoonful of oil of eucalyptus to the water; bathe quickly, using as much soap as can be rubbed all over the body, and dry quickly. After the bath drink several glasses of hot lemonade or take salted lemon juice and retire. By morning one may feel hungry. If so, have a few slices of toast with garlic, and a cup of hot cocoa-shell tea. It is possible to have headaches from cold feet. Very active temperaments, also nervous people, often complain of headaches even though cautious in their diet. If one partakes of a meal and one has to go ,out into the cold, getting the feet damp and clammy, one is apt to get a headache or a, miserable feeling causing nausea. Make it a point to eat little, and see to it that the toes have been well pulled and the feet thoroughly heated before putting on hose; digestive ,disturbances and headaches will then not arise. Sufferers from eczema and other skin diseases will do well to abstain from salt of any kind, and during Lent should savour their dishes with a pinch of gun, powder. For mental gymnastics call to mind all the countries, mountains, valleys, cities, towns, hamlets, all the vegetation and their classification known, all the minerals handled, all the works of art worthy of adoration, and the good people met in life's journey. Keep up this exercise daily before retiring, and the memory will grow stronger, the mind brighter, and the mood happier. Shortness of breath during the cold season is best eradicated through the use of cane sugar, thoroughly browned and dissolved while hot in lemon juice, then taken in doses of from one to two tablespoonfuls. Fresh violets steeped as a tea will tone the blood and cure nervousness. Violet flowers eaten in salads or as a salad in small quantities will prove refreshing and arrest fibroidal growths and scrofula. Hot lemonades are seasonable, and the use of grape fruit is of inestimable value to those whose blood is heavy and the skin insufficiently active, or given to eruptions. Use grape fruit daily for at least twenty-one days, and be sure to eat rice with meals. Let rice be the principal dish. Drink water only, containing a few drops of lemon juice. Abstain from the use of cocoa, chocolate, coffee and tea. Cereal coffee and similar drinks disagree with most people during the months of February and March. Pure lemon juice used in large quantities will break up a cold, and if taken with a little rock candy or syrup will dissolve the phlegm, thus clearing the throat. In case of general debility, fever, cold and cough, take a pint of sweet cider with the juice of two large lemons, and eat grapefruit when hungry, for three or four days. (Sweet cider is fresh apple juice which has been boiled and bottled. No water should be added thereto.) Dairy foods are advised largely in cases of malnutrition, or where the individual has been neglected through babyhood and again during the years of puberty. As men and women they will show lack of stamina at critical moments, and often become distressed at even the slightest annoyance, or from carelessly compounded food, while the same food at other times agrees well with them. To eradicate such conditions, resort to a diet which consists of wheat, barley, rice and oatmeal gruels, with an abundance of milk and almond flour, adding the juice of raisin grape, fig, pomegranate and cocoanut. Pursuing such a diet for at least five weeks will help to correct organic deficiencies and complete a cure of many maladies. Grape fruit is in season until the last week of Lent. For purification, and particularly for severe blood diseases and the various phases of poisoning, use two to four grape fruits a day for ten days, and subsist largely on gingerbread. The juice of three grapefruits will check a severe cold. Grape fruit cures jaundice and blood diseases. Watercress is especially of value to sufferers from intestinal complaints.
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Pine kernel and sweet almond nuts are of particular value this month for anemia and those who suffer from auto-intoxication. Pulses are in order in small quantities; use clarified butter or olive oil in their preparation. Season cooked vegetable dishes alternately with a pinch of thyme, marjoram, parsley; if used raw, as in salad dishes, use aromatic herbs such as celery, anise, caraway or fennel seed. Onion soups with plenty of leek and celery root are the thing at this season for those who labour hard with muscle or brain. Parsnip, well done and baked in a little oil, with mushroom on the side, some toast and garlic, will be an ideal meal this month, if a cup of rose-leaf tea with lemon juice be taken first.
MARCH
MARCH the month of winds to clear the ethereal realms of stagnant elementaries. Gingerbread, cinnamon and aniseed biscuits are in order. Raisins are of particular value in March and throughout the early Spring; use them in biscuits, doughgods, gravies and for dessert. Garlic in small quantities should be used for remedial purposes; see notes thereon in Chapter VI.: Avoid the use of oatmeal at this season and resort to wheat and barley. Grind the wheat fresh for each meal and use two tablespoonfuls of the whole wheat flour to each half pint of boiling water. With cream this makes an excellent dish; without cream it is better for the system. March rain water should be gathered and bottled; it will keep indefinitely and will prove remedial when used with herbs. Violet leaves steeped in March rain water are most effective in all scrofulous affections. Cocoa shell drinks and mild cocoa and chocolate are now in season. It is the month of many preparations, and as the earth by virtue of its intelligence determines magnetic flow owing to electric sparks in the atmosphere and gaseous combustions in the inner chambers of its solid body, so man may renew his own strength by fasting his mind and chastising the body. This month assures speedy recovery from all ailments, chronic or otherwise, if man would do the one thing absolutely necessary to aid and assist nature; change of diet, absolutely, and abstinence from food entirely for one day out of seven or one out of three or four. Weak people, particularly mentally weak ones, as a rule feel uncomfortable under such radical changes. This can be avoided if they will attend to alvine calls and rub their feet frequently, if need be twice a day, and change hosiery about as often. Bed linen must be changed two or three times weekly during March; soap should be used freely. If a fast is not taken during Lent, take it in Passion Week. Purge the body with bitter herbs and take plenty of hot baths. If one wishes to be resurrected with the season, take from one to three dips in a running stream. If not convenient, then take the dip in a tub filled to the brim, letting water flow in and out continuously. A sensitive body is a great blessing in many ways. First of all, it makes one considerate as what to eat and how to eat it. Second, it ensures through right living many a mental accomplishment that otherwise could not be attained. Eating little, and while doing so contemplating upon every move through the process of mastication, will call out the life substance or spirit essences of the food, turning them into medicinal value, healing to the body and soothing to the mind. Just try to partake of food quietly, giving thought to the delightful pleasures of eating, though but for a day, and one will gladly pursue this method during the whole of Lent. Those who have kept well all Winter, often get a spell in Spring, either a cold or a fever, and it seems to hang on. In that case remember that a good sweat bath is the best thing to prevent an advance of the trouble. Take a hot bath and from seven to ten drops of tincture of jaborandi in a cup of hot water, retire to bed, cover well and perspire for at least an hour. When perspiring, do
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not move a hair's breadth. Whenever one's position seems uncomfortable, just take a few extra breaths. When through perspiring; change bedclothes and gown and retire to bed again for a good night's rest. If thirsty, drink the juice of grape fruit or lemon in any quantity desired. The next day use freely fresh fruit juices, and if hungry take some raw cereal with cream. Thereafter use the fresh greens of the season, and use them freely. Always remember that all the ailments of the body, acute or chronic, are due to lack of assimilation. In some cases the impoverished assimilative process will affect the generatives and induce troubles to the membranes in general. In others, lack of assimilation takes revenge upon the pulmonary organs, playing havoc with the respiratory action, inducing general nervous debility; in some cases the liver seems to suffer, and with it the heart is drawn into sympathy, affecting all the relative organs according to reflex laws. By attending to the assimilative processes, the organic disturbances will soon be set at ease. First of all, attend to alvine calls and forget not the renal duties; keep the pores open through mild perspiration; have good circulation of balmy breezes; keep comfortable with plenty of clean linen; and, above all things, keep away from everyone who is not in harmony. Choose delicious fruits or selected vegetables as the market affords. Powdered orris root should be used freely, but use absolutely no salt. Violet roots are of great medicinal value to the scrofulous:; they must be used fresh. Violet leaves make a good poultice for open sores and old scars. Those given to pulmonary troubles or lung affections should drink fresh milk every night and eat nothing but a few tender greens. The juice of orange, well strained and cooled, is a good tonic, but grape fruit is by far better, since it cools a swollen liver and eradicates disease germs of the blood contracted through sexual affections. Eat one grape fruit, at least, every morning on an empty stomach, and if food is required take a handful of flaked corn, rice or meal with a little cream. Twenty minutes before each meal and also thereafter, take one or more grape fruit. Keep it up for twenty-one days and then gradually discontinue it. Pulses are used during the Lenten season in small quantities to stir up the system; if purgatives are added in the form of herbs, the system adjusts itself readily to the change of season.
APRIL
APRIL the month of thunders and showers. Herb teas are still in order, but drinks with meals are valueless at this season. Sweets of all kinds should be discarded. The petals of flowers and the tender bark of trees are now in order, not only for the invalid, but for everyone whose desire it is to remain in accord with nature and the change of season. Butter (unsalted), cheese (fermented), cream, milk and eggs are in season. Eggs scrambled with parsley, served on toast with watercress, with radish and green onion on the side, and after the meal the juice of half a baked lemon, will not only be wholesome but easily digested, aiding much in assimilation. Milk soups and milk dishes in general are very wholesome now that the variety of earth's products is still confined to a few greens. Vermicelli in milk, buttermilk soup, sorrel in milk, etc. The combination of butter and honey is excellent for those who are asthmatical; melt one teaspoonful of butter to one tablespoonful of honey and pour one pint of milk thereover. Drink while hot. Asparagus, dandelion, green onion, lettuce, radish, sorrel, spinach and turnip are the best vegetables, while wheat dishes are in order. Colds in April are conducive to asthma and hay fever. A universal preparation for the scalp and hair is the following: 1 oz. of beta-quinol, oz. tincture of colocynth, 4 oz. of cologne spirits. Apply just a little every other day. A dram of young and tender calamus taken before each meal for a week or two will prove
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beneficial in case of generative or kidney affections. Use absolutely no salt with the different vegetables or prepared dishes. If flavouring be desired, use powdered orris root, celery seed, anise and other aromatic herbs. Asthmatics should use horehound tea with lemon juice during this month; sweeten it with browned loaf. sugar. Sip hot, keeping the face over the steaming cup. Always drink on the breath. Sulphur is beneficial if a pinch or two is taken shortly before and after meals. In liver and spleen affections, it is of medicinal value. During the sulphur treatment, use no eggs, but one may use dairy foods, including cottage cheese prepared with yarrow, chives or green onion, also with tomato. A pinch or two of saltpetre before and after each meal assists where the kidneys are affected, and in cases of general debility. During saltpetre treatment use no pulses. A pinch of charcoal before and after each meal will prove beneficial to the dyspeptic and to the asthmatic as well. Use plenty of eggs, but no cheese. A pinch of gunpowder with each meal will assist in relieving the system of eczema and other skin diseases. At the same time all parts affected should be touched with petrolatum and gunpowder. Invalids may use albumen, white of egg or gum arabic dissolved in rain or distilled water, in order to tone up the stomach. Dewdrops licked from grass blades, leaves or stems will clear the complexion and make the flesh firm. Be particular about butter, milk and cheese, not to mix them with eggs. The egg cure, too, has its virtues. A fresh-laid egg, still warm from the nest, will do more to ward off consumption and tuberculosis than anything the pharmacopoeia can produce. Eat the egg raw, of course, discarding the germ. Tropical and semi-tropical fruits are in order and should be used as eliminators and tonics. Eat greens of all kinds that the local market affords; drink fresh milk in the early morning, and avoid using anything fried. Muffins, scones and other bake-ware are in order. Butter may again be used, but it should be unsalted. Lettuce with green onions and two tablespoonfuls of milk, black coffee once a day with the regular meal will prove invaluable to those troubled with insomnia. Let children eat young carrots upon an empty stomach, and deprive them not from the use of all such greens as appeal to their taste, while the sap of maple trees and the bark of wild fruit trees and small berries will aid them in their development. Allow them plenty of milk when thirsty. Invalids following the same rule will soon recuperate and become more youthful. In dry climates, use less dairy foods, but more fruits. Turnip with white onion, eaten daily, will dispel scurvy and gravel and remove tumours. Finely cut onion, mixed with chives and parsley, will prove an excellent remedy for nervous prostration. Lettuce with fresh unprepared cucumber and a few slices of raw potato is the, best food for dyspeptics. Thoroughly mashed potato and re-mashed with ground raw peanut will prove a good dish, even for invalids.
MAY
THE month of ozone and May flowers. May all be as happy as a singing bird, as busy as the bee, as industrious as the ant, as sweet as the flower, as fresh as the morning dew. Keep the hands off the water jug. If thirsty chew rhubarb, calamus, dandelion, watercress, sorrel, or use the juice of the small fruit berries, and add lemon juice and Irish moss tea thereto. Buttermilk and lemonized milk are in order. This is the time for the Milk Cure. Butter, cheese (fermented), cream, milk and eggs are in season; use plenty of green-leaf
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vegetables, radish and onion therewith and very little grain or cereal foods. Breakfast foods, so called, or prepared foods are entirely out of order at this season. Use very little bread. Butter (unsalted) is particularly valuable during the month of May to those suffering from lung, throat and nasal affections. Baking powders are permitted in baked wares during May, June, July and August but they should be used sparingly. It is preferable, however, to use doughgods. As the season advances use more fresh vegetables, fruits and salads. All kinds of fruit berries are in order, but those suffering from digestive disorders and catarrhal conditions should abstain therefrom; at any rate they should not be used with cream or sugar. Use no tinned goods this month. Rhubarb, tender and small, should be taken twice a day in small quantities for those who suffer from a torpid liver. Combine with crushed wheat or steamed barley. Sorrel is excellent for the digestives and assists in the case of a swollen liver; gingerbread combines well therewith. Garlic is particularly effective during May; see notes thereon in Chapter VI. Mushroom, asparagus and parsley are an excellent combination for digestive disorders and weak kidneys. Cooking should be discarded now and only such dishes should be used as require no particular preparation except that of cutting, slicing, grating and chopping. Discard gruels, soups and stews; also pulses, during the warm weather. Don't miss early May walks over dewy grass, dust-covered roads and in clear-flowing streams. Perform devotional exercises and recite prayers out in the open, upon the lawn or in the woods, with the rising sun as a sanctuary lamp and the rocks as an altar, while the growth of vegetation shall be the sacred vessels which hold the mystery of life. Do not sit upon the ground or rocks this month. It is beneficial to walk in freshly ploughed ground or bury the feet in clay for 20 minutes. Rub them thoroughly and oil them, then take a good walk. This. will draw impurities from the system, and if various breathing exercises are taken while keeping the feet in clay, a marked improvement will result both physically and mentally. Vinegar will prove excellent in sponge baths; use one teaspoonful of boiled vinegar to one gallon of water. A rain bath whenever an opportunity is offered will prove very beneficial in nerve afflictions, and an additional sun bath for a few minutes, when the spirit prompts, ensures vigour. A tobacco bath will prove very beneficial at this time. Take a handful of tobacco strips, throw them into the tub, turn the hot water on them and take a good bath. After a thorough rub, anoint the body with almond oil. This will make the skin clear and velvety and improve the skin action. Soups requiring water in 'their preparation are no longer in season. If liquid foods or dishes are desired, use milk. In using more milk, less solids and other foods are required. Have no soups now except on cold, rainy, chilly days, and then do not use oil, but butter, in soups. Butter should be clarified. Leave the oil for salads. Lemon juice should be used always on salads, and they should never be served without oils. Nuts are out of season and of no value. Wait until the new nuts come in and, one will note the difference in the effect. Keep within the range of season and observe the local market. The best thing for weak joints or swellings is the raw yolk of egg applied with a camel-hair brush, and bandage the parts with either linen cloth or soft brown paper. Sleep with windows wide open, either facing or on the side, never behind the head of the bed. Avoid heavy gowns and learn to retire without a stitch. Keeping the body oiled just lightly will make the skin active and maladies of a physical nature will in time be conquered. Should a cough become apparent during this month, whether that cough be loose or muffled, get rid of it at once by taking five sticks of liquorice and dissolve them in one pint of grape brandy. Take three tablespoonfuls every half hour for three hours, and one tablespoonful every two hours thereafter until all is consumed. Whenever thirsty drink only lemonade or lemon milk.
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Powdered violet or orris root is better than salt and spices at this season. It tones the stomach, cools the liver, aids the kidneys and ensures a healthy skin with a rosy complexion. The cow is indeed a blessed animal. In fact all milk-producing creatures are a blessing to man, to ever keep before him the horn of plenty. The cow is of particular value at a time of the turning point of the season to fill the gap between the sowing. and the harvest time. When out of season the milk should be used for cheese and for storing butter, while the whey and sour milk are very convenient at such a time to eliminate many a disability due to excessive heat, either heat of the body (fever) or heat of the tropical sun. If milk disagrees, beat the yolk of an egg to each pint and add the juice of two oranges, also two tablespoonfuls of freshly ground blanched almonds. Fermented cheese should not be used at this season by those who still have a suggestion of catarrh in their system. Even butter has to be used with caution. Fresh, raw egg in the morning will clear the voice and strengthen the stomach. When exhausted and tired take a glass of cream with the juice of two lemons beaten in. During the period of puberty females should abstain from all kinds of small fruit berries as the acids contained therein interfere with the regular methods of nature. Small fruit berries and vegetables may be eaten on the same day by those in good health, but not by invalids. Strawberries with whipped cream, but no sugar, are a tonic to some, but infected persons should let them alone. Raw beaten eggs with strawberries will cool the feverish brow and improve the action of the kidneys and liver. If small fruits disagree when taken with cream, try them without cream. If they still disagree, mash and press them through a sieve, beat the juice with cream and try again. If this will not work, discard the small fruits and take the milk diet. Rhubarb is the best vegetable at this season; eaten fresh and raw, or using the juice only, will prove efficacious in digestive disorders. It should not be steamed as it thus loses a goodly amount of virtue. Sorrels make excellent soups and when combined with mustard and tender dandelion leaves give the best satisfaction in cases of nervous debility or prostration. After everything else has failed, try a big dish of fried mushrooms, a hot scone and a cup of mocha coffee with rich cream. Have it just once perhaps twice and no more. Dandelion and sliced radishes eaten between two, slices of bread spread with cottage cheese, and a glass of butter-milk will make an ideal meal. Fresh carrot eaten raw, with a few caraway and anise seeds will remove worms. Oxheart carrot and fresh peas, eaten with pine kernels, assist in the cure of asthma. Finely cut onions, mixed with chives and parsley, will prove a splendid remedy for nervous prostration. Leek, green onion tops and parsley in equal quantities, made into a broth and poured over a beaten fresh egg will prove an excellent dish for those who are dyspeptic. For dysentry add one tablespoonful of, browned flour to a bowl of broth. Don't fail to gather plantain leaves; macerate and tie them about the ankles and other swollen places; they will relieve the condition. If dropsical, use in addition salads made largely of yarrow, parsley and sorrel; when thirsty drink yarrow-parsley tea. Invalids or those suffering from scrofulous affections should use freshly grated horse-radish, one cup to a quart of sweet milk, brought to boiling point and eaten with fresh bake-wares. Shredded lettuce with watercress will act upon the kidneys; with a soft boiled egg and a fresh buttered muffin or roll it will answer for a plain meal. Muffins, rolls and scones may be eaten with sweet butter.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS JUNE

THE month of meditation and revelation; the month of rapid ascendancy and final unfoldment; of crystallization, determining the ripening of the harvest to be. Oils should be used with caution and only where one is engaged in manual work. All oils should be used in salads as dressings. Do not use oils of any kind in cooking during the Summer months; resort to clarified butter. Butter is still in season, also eggs, except when fried. Abstain from fermented cheese, cream and milk; lemonized milk is in order. Honey is particularly efficacious at this season in the case of dyspepsia, if used with goat's milk. Coffee and tea are to be used very sparingly. In all stomach affections avoid coffee, cocoa, tea, water or anything stimulative. Milk and fruit drinks are in order. Use clabber and buttermilk freely. Use one tablespoonful of pineapple juice before each meal if the digestive organs are out of order, also lemonized milk. All kinds of green salads are in order. Wild mustard leaves are excellent for toning up the stomach and taken as a salad before each meal will eradicate dyspepsia and indigestion. Sheep sorrel, waterpepper and nasturtiums taken as a salad will eradicate fibroids and scrofula. Diverse sea weeds and sea moss are now in season. Use before and after each meal. Sea weeds, the blanched parts, are of inestimable value to those who suffer from dyspepsia. Dyspeptics should also use yarrow and mint quite liberally with their vegetable dishes and chew calamus freely. Sour milk junket, new potato and rye bread; peas, mint and asparagus with nut cream and similar delicacies are now in order. Nuts should be eaten very sparingly during this season; this rule applies also to grains and cereals. During the Summer season it is desirable to discard salt, bi-carbonate of soda and other biochemic salts or at least to use them very sparingly. June is the time to rid oneself of all membraneous affections. If not situated so as to go out into a running stream, a lake or the ocean, fill a tub with cold water, and if possible throw in a chunk of ice. Have the windows wide open, but avoid draughts. Dip the hands and wrists into the water first, wet upper arms, neck and chest, and then get under the water. Keep splashing and moving from five to ten minutes and rub the body dry with the hands. Those living in high altitudes should descend to the ocean's shores, and those in low valleys should ascend to the hill-tops and mountains to equalize matters, thus ensuring good health and broadening of the mind. Take a cold plunge or a sponge bath before retiring and be sure to rub the body thoroughly. Go to sleep before midnight and arise before sunrise, making it a point to go out barefoot even if but for five minutes. Climbing high mountains in June until fatigued will remove all complications of a private nature. Climb daily for twenty-one days. In June eye and ear affections are induced by straining the voice. Under such conditions do not bathe the feet in water; rub them thoroughly with a towel and then give them a good hand rubbing with a few drops of vegetable oil, the rubbing to be done every night. The pulling of toes until painful and the pinching of ears, and pricking them with sharp points are in season and will help to eradicate poisons from the blood, assuring a good sense of sight and hearing. All such innocent manipulations, scientifically conducted, are calculated to increase circulation and induce nerve action. In case of diarrhea, start the meal with a very small amount of blackberry brandy and finish the meal with a teaspoonful of browned flour. Injections of French almond oil will heal hemorrhoids or piles, whether bleeding or blind.
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Fresh milk injected into the rectum to the quantity of one-half pint, after the colon has been washed with soapsuds, will cure the worst case of constipation in three weeks; the diet to be spare, and two soft boiled eggs to be used daily with three or four kinds of fruits, two ounces of freshly ground wheat meal, made into gruel, and eaten with half a pint of cream. Those suffering from hay fever should remember that now is the time to take cold water sponge baths three times a day, to wear very light linen clothing, and to swab the nostrils with brandy. At night powder the body with bi-carbonate of soda. When troubled with catarrh in winter or hay fever in summer, remember that June will eradicate it soon if one simply seeks a cosy spot of running water or the - lake shore. Jump into the water just at sunrisee and move about actively for five minutes. Go under the water a few times. On coming out of the water throw a garment quickly over the body while emptying the lungs thoroughly and filling the chest thereafter,, then run as briskly as possible for about three minutes. Afterwards rub the body dry with the hands, using no towels. Having followed this course daily for ten days one may let up on it, taking the open air plunge every -other day for a week, and stop before the first of July. A mud bath is excellent for those who are troubled with acids causing neuralgic and rheumatic pains. Any clay dirt will do for a mud bath; let running water or rain on it and allow it to become like dough. Enter the pool and wade through it, keeping up the kneading of the clay mud for twenty minutes. The mud must be knee deep, and with every step get one foot at a time above the surface, while taking care not to lose balance. Work vigorously, for such a mud bath will bring on perspiration that will be efficacious. After a mud bath take a thorough vinegar rub and resort to light work. These mud pools can be prepared in any yard, free from the gaze of vulgar eyes and the observation of the illiterate. Do not miss the plantain leaves growing by the roadside. Bruise the leaves, apply them to sores, swollen ankles, enlarged glands, tumours and goitre. Repeat daily and watch the magic results. Whenever it is not convenient to apply the plantain leaves, change off with applications of raw white of egg, but not for more than one day out of five. Still suffering from stomach troubles? Then stop drinking tea, coffee, cocoa, water, or anything stimulative. Confine the diet to milk, fruits and nut creams, or milk and vegetables. Do not drink water, which is but a temporary relief that paralyzes organic action. Use acid fruits instead. Raspberry leaves are also good now to promote generative action. They must be cut with a scissors and added to salads, or steeped for three minutes and used as a herb drink. A tea thereof used in private injections will cure any inflammatory trouble if used twice a day, or every twelve hours for twenty days. Use internally and externally at the same time. Currants will prove an excellent means of removing diseases of a private nature in man, while his better half will find it to her advantage to use fresh red raspberry juice daily for three weeks, beginning with the period. Scrofula and kindred diseases due to the poisonous virus and diseases of transference will also be eradicated. Rheumatic and catarrhal people fare best on small fruits and cream, buttermilk, lemon milk and eggs. Small berries are good for everyone, except prospective mothers and babies. If berries must be washed, remember that the best way is to place them in a sieve and pour ice water over them. Eat them immediately thereafter and, if liked, eat whipped cream with them, but no sugar. Fairly feast on small fruits, but do not take them with sugar, not even with milk, although one may take milk before or after. The rule of one thing at a time may be safely applied to eating. Make it a point to eat the courses in regular order. This will keep up the separating processes in the stomach and each compartment will intelligently perform its part. If one mixes it all together like hash the separating function suffers, and digestion is retarded, which will not only impoverish the assimilating tendencies, but the food improperly digested induces alcoholism, prompted by enervation and
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surplus accumulation of minerals and acids detrimental to the health of body and mind. Do not forget that the stomach is twofold in operation and that it has two compartments, each attending to that part assigned to it by nature the acid and the mineral chambers. If too many acid foods are consumed troubles arise and if foods are seasoned which already contain large quantities of minerals further troubles arise. Grains and cereals should be eaten sparingly. Hot bread and muffins with sweet butter are in order.
JULY
JULY the month glorious, a season victorious. Avoid heavy, filling foods this month. Therefore, do not use water or milk in cooking; still better do not cook at all. Drink no water; quench the thirst by bathing the upper arms, wrists and hands with cold water before meals. Do not drink after a meal, as it will cause the body to become heated owing to the fever arising on account of the excessive action imposed on the stomach and digestive organs. It is preferable to take a mild hot drink at this season rather than a cold one. Discard butter, cheese (fermented) cream and eggs; also milk unless it be buttermilk or lemonized milk. Cottage cheese with chive, onion and cream are excellent at this season. Gooseberry, well ripened, will prove an excellent tonic for the liver. Do not mix with other fruits at the same meal nor use buttermilk therewith. Teas made from all kinds of fresh blossoms will prove beneficial particularly the flowers of the buttercup, elder, linden and wild rose. Lemon is of inestimable value at this season but avoid sugar therewith. The blossoms of the wild rose eaten before and after meals will clear the blood and give a good complexion and a healthy tint to the skin. Scrofulous affections respond more readily to treatment, at this season. . All kinds of salads are in order; lettuce with fresh. unprepared cucumber and a few slices of raw potato make an excellent combination for dyspeptics. Use also grated raw beet, carrot and turnip in small quantities at a time. New small potato boiled in the skin and taken with sour milk junket will be beneficial even to an invalid. Potato with buttermilk soups and with cream will prove cooling and refreshing and a curative for consumption and rheumatism; avoid coffee therewith. Pastries and cakes should be discarded as they are apt to create mucous and phlegm, especially when used in conjunction with small fruits. When overheated, drink a cupful or two of mild hot tea. Free perspiration will soon make one comfortable. A quick,. hot bath and a cup of. mild, hot tea thereafter, are excellent on really hot days, and on those stifling, humid days do not hesitate to drive the heat out of the blood by an extra hot spiced dish. A few large plants will aid much in keeping a room cool, especially if a small bowl of vinegar is placed in the room. When the little ones are ailing or show symptoms of laziness, it is because they are robbed of the opportunities to express freedom of thought and action. Go out with them into the fields and set them an example which they will soon follow. That is better by far and serving the Infinite more intelligently than to confine them to the musty Sunday School room and to sit in a pew entertaining all kinds of ideas but those approaching heaven. The invalid child does not need medical attention and a nursery, but the freedom of life. It needs to romp about, climb trees, come by a few hard knocks, wade in ponds, get thoroughly dirty and besmeared, hungry as a wolf, and as unmanageable as a wildcat, so that a good night's rest will enable it to be ready for mare "stunts" in the morning. Nature will do the rest if the child is given a chance to choose what is best.
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One is never too poor to select the best nutrition, and never too rich to consider simplicity in living to be the safest policy, ensuring health of body and repose of mind. Make it a point to use vegetables for four days and fruits for three days out of every seven. Now is the time to eradicate rheumatism and diseases of the kidneys and of the bladder by taking long walks in the morning and a sun bath before the noon hour. When the feet feel tender and sore bathe them in mild vinegar, give them a salt rub and afterwards brush them with raw yolk of egg. If it be desired to harden the feet keep up the vinegar baths for three weeks. Yolk of egg will keep the feet in good condition. If troubled by perspiring feet, take two onions, slice and salt them well, let them stand for several hours, apply the juice to the feet and wrap them lightly in linen cloths before retiring. In the morning bathe the feet in hot vinegar. Repeat this treatment for nine consecutive days and even severe cases will be relieved. The early morning dew will cure eye troubles if the eyes are bathed daily for a month with "the tears of the morning." Catarrh of the stomach can be cured this month by walking about on the cold sand in the early morning alternated by stepping on the dewy grass. Walk from fifteen to twenty minutes each day. Returning to the house, rub the feet thoroughly and until heated. Now take a cloth and dip it in boiling hot water, wring out the cloth and apply it directly to and below the navel. Repeat this three times. Dress quickly and take a pinch of borax, besides snuffing a little borax up the nostrils. Continue the treatment for several days. Walking barefoot in hot dust for four miles and quenching one's thirst with water melon will cure dropsy and eliminate uric acid from the system. This process followed for twenty-one days will accomplish a cure. At first, by stirring the bile, it will make one sick to the stomach; in that case take lemon and salt. Cold water plunges or spongings in the morning make one immune from hay fever and asthma, and prevent colds or catarrh later in the season. Plantain leaves, bruised and made into a poultice with rich cream, will heal all kinds of sores, severe cuts and burns, and will prevent the development of the scrofula germ. Take a handful of plantain leaves, bruise them, pour one pint of hot water upon them (rain water is preferable); let it stand all day and at night use this with three or four quarts of hot water when taking a colon-flushing. After the flushing inject two tablespoonfuls of pure almond oil. Rectal troubles as well as complications of the intestines will be eliminated by this treatment. Plantain leaves, dipped in vinegar and worn in stockings or shoes (without hose) for three or four hours daily, will draw uric acid from the system and cure rheumatism. On coming home from a day's hard work, wash, take a plunge and drink a glass of hot lemonade. Afterwards proceed with the meal and experience a comfort, able feeling. Water-melon and lemon juice together will eliminate uric acid, thus curing rheumatism and dropsy. Live largely on water-melon and avoid other foods as much as possible. Sour milk junket with a pinch of nutmeg will prove refreshing and aid the alimentary organs, while the skin will remain active. Whey, or the water of sour milk, beaten with lemon juice in equal quantities and taken in doses of a tablespoonful every three hours for several days, will arrest nervous troubles and cure indigestion without fail. Raspberries should not be given to children except as jams. Now is the time to get rid of those bunions and frost 'boils by wearing sandals and at night bathing the feet in hot water, then applying raspberry juice to the blemishes. They will disappear like magic. Those suffering from indigestion, dyspepsia, rheumatism and constipation should eat no bread or cereals, no cheese or potato this month. Use plenty of raw foods as nature provides them. Cucumbers, but not cucumber salads, will prove of great value. Hot peppers are in order for consumptives, and all those suffering from bronchial and membranous. troubles. Care must be taken that the bowels are kept open. Water should not be used unless made into a' drink by using a cup of bran to every quart of water; stir it well and
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allow to stand for at least half an hour. Tomato can be eaten by nearly everyone, but care should be taken to avoid the skin and seeds. Tomato is of value to sufferers from intestinal and liver disorders. The yellow kind are particularly good for those who have duodenal troubles or jaundice. Tomato should be taken by itself. Tansy, buttercup, sorrel and mustard leaves used as a salad, will prove very beneficial in generative disorders and will also correct habits. Wild mustard leaves, eaten before and after meals, alternated with mint leaves, will cure stomach trouble, and chronic hiccough. Cooked or. flaked rice still remains the best grain to be used with fruit and vegetables, but remember that to get the best results in cooking rice, it must be boiled in exceptionally hot bubbling water so as to be well done in twenty minutes. A splendid nerve tonic is the fresh juice of grated apple, taken on an empty stomach just before retiring. If nervousness is accompanied by insomnia take two or three good sized apples, finely slice them, retaining parings and cores, place them in a bowl and add one quart of water, rain or distilled, and allow to stand from four, to six hours according to the warmth of the weather. Strain and drink, during the evening, using the entire quantity before retiring. Continue for a few weeks and notice the great improvement. After using this tonic for three weeks, discontinue it for a week and thereafter resume it until cured. One can assist nature by following a simple diet, and create a happier mood through the recitation of the Gathas, patets and invocations, and the singing of sweet melodies, relaxing the tongue, face and neck while so doing; and make it a rule never to read unless one can do so with the voice rising and falling, distinctly hearing every word one speaks. The apple-juice tonic used with a dash of nutmeg and a pinch of salt to each tumblerful, will prove a godsend to the sufferer from torpid liver or valvular troubles. Women will welcome this tonic when they learn that with five drops of cassia to each tumblerful they can be relieved of pain the first day of their period. By keeping up this treatment for three days before and six days after the period, repeating it for three or more consecutive months, this simple apple tonic will cure all female disorders.
AUGUST
AUGUST has come and with it the height of the summer season, reminding us of the great opportunities before us of serving God in the woods, the mountains, and on the seashore. The month for cold lunches and raw foods,. with little or no drinking, as the fruits and vegetables now in season contain from sixty to ninety-five per cent of nature's distilled water. Abstain from water; when thirsty and desirous of a cooling drink, take lemon, grape or orange juice, two tablespoonfuls to a glass of water. This is the month for taking the Grape Cure. The white grape is for kidney and liver disorders and the blue variety is for skin affections like eczema, etc. Discard butter, cheese (fermented), cream, eggs and milk at this season. Sour milk junket, buttermilk or lemonized milk are in order. Use chicory, lettuce, green onion, spinach and radish sparingly and as a garnish only at this season. Abstain from cocoa, chocolate as well as candies and sweets. The less oils and nuts used at this season the better; but fresh peanuts in moderation may be used in their raw state. Tansy, buttercup, sorrel and mustard leaves used as a salad will prove very beneficial in generative disorders and will also correct habits. This is the month that best repays attention to the scalp. In washing the hair use tar soap alternately with glycerine soap. Rinse with camomile tea: 1 oz. of camomile blossoms will make five gallons of the tea or sufficient for five applications. Sage tea is also good. For dandruff use the juice of half a lemon and half oz. of spirits of Cologne. It may sting, but keep it up for ten
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days. Whatever the locality in which one lives produces, that is the foodstuff of the season. Prepare mostly what.. requires no cooking. Even sunbaked biscuits Will prove more wholesome than ovenbaked bread. When working hard, whether in or outdoors, it will be well to keep an earthenware vessel filled with wellstrained water, adding a cupful of wheat, oatmeal or Indian cornmeal to each quart of water. Such a drink will quench the thirst and prove a food at the same time. Let him who suffers from consumption, catarrh, hay fever or bronchial trouble bury his body in the hot sand for an hour with a green umbrella to shade his head, and sponge his body thereafter with boiled vinegar. Keep this up daily for ten days and every other day thereafter until the month is passed. Whenever a cold or cramp is contracted owing to excessive use of ice water or ice cream, take a cup of strong ginger-tea or its equivalent in ginger-root. Brown sand is most effective this month, take a pinch of it on an empty stomach. In the morning the body should be powdered with washing soda, bicarbonate of soda, borax or sulphur to ensure good skin action, a pure tint and refreshing fragrance. In choosing vegetables, if one is fibrous or mealy the other must be juicy so as to prove cooling and nourishing. Lemons should be used daily. Whenever there is a craving for something tart and salty take the juice of one lemon and a saltspoonful of salt, beat it thoroughly and take either a teaspoonful at short intervals or take the whole quantity at once. Water-melon will drive out epilepsy and yellow fever. Steam potato with caraway, dill, fennel, or any other aromatic seeds. Wheat rolls, muffins, scones and corn-cakes are in season, but abstain entirely from butter, cheese and sweet milk, while eggs should be stored in jars filled with salt, but not eaten for they are not in season. Now is the time for the sufferer from private diseases to demonstrate the kindness of mother nature. Make a bandage shaped like the letter T and place fresh mint up the small of the back and over the abdomen just over the navel and liberally over the generatives. Also chew a leaf of mint regularly every hour or keep a leaf of mint upon the tongue until it becomes tasteless, when replace it by a fresh one. The bandage is simply to keep the leaves in place. Continue this treatment for twenty-seven days. Where the hair begins to get thin and has lost its lustre or life, use the following preparation two or three times daily, one teaspoonful to be rubbed into the scalp and on the hair. One-half ounce of quinine, eight ounces of fluid extract of colocynth, one-half ounce of paraffin, six ounces of rain or distilled water. The juice of two lemons added to this preparation will help to remove dandruff. Take advantage of the opportunity offered by mother nature. Remove footwear and walk barefooted over the earth. Take to the dusty and sandy roads. Walk until the feet seem to burn and only for a moment step aside into the shade, returning again where the sands hold the sun's heat. Walking for an hour in this way will eliminate more morbid matter from the system than all the observations of a strict diet.
SEPTEMBER
THE month of colours in fruits and leaves; the month of juicy vegetables and fruits. Discard butter, cheese (fermented), cream, eggs and milk and abstain from bottled and tinned goods now that nature provides fresh products in abundance. Eat fruits while they last and do not drink water. In case of over-indulgence in fruits, use drip coffee or tea without sugar or cream. All fruits should be used in their natural state, not cooked, baked or dried. Do not use sugar although rich cream is permitted. When fruit is to be used as a meal take with it a little cereal or
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a crust of bread. This is the month of water melon and cucumber for those whose liver is torpid and the duodenum fatty. Conclude the meal with a crust of bread and a demitasse of mocha coffee. Vegetables of a higher order are now in season, but remember that pumpkin, squash, melon, cucumber, and all the different species of the gourd family call for stimulants such as black tea or black coffee; i.e.; when gourds are used exclusively at a meal. All cooked or baked vegetables should be prepared with aromatic seeds to ensure medicinal and curative value. Banana, either raw or baked, together with rice makes an excellent dish at this season. Honey is in season and is excellent for kidney and bladder affections. It may be used liberally; thereafter, take a tablespoonful of baked lemon juice. We would rather instruct man how to live to keep within the straight path of eternal enjoyment than to be going about pulling him out of the gutter, merely to leave him resting by the roadside like a tombstone suggesting the decaying bones of mouldering graves. It is greater delight to sit down to a delicious meal than to be confined to using medicines. Prepare foods according to natural laws and medicine will become the bugaboo of bygone days. With September another of the many opportunities of life is offered for reclaiming the body, the temple of the living God. Although the crop of our health may have proven a failure, do not be discouraged at this time. Try once more; one more step may be enough to ensure what appertains to one's birthright. Use no tinned or package goods this month. Have fresh flour, fresh sweet corn, fresh cereals. Do not live out of a paper package all the year round. Remember, "Each season brings forth its own kind." Package goods are not the product of the season, but the outgrowth of convenient laziness, due to insufficient knowledge of the value of foods. Foods prepared fresh daily are far more nutritious than those that are stored often for weeks or months or even years. Only when preparing one's own food does the psychological law enter that encourages the eradication of one's disabilities. Invalids should peel or skin all the fruits eaten by them if the best results are to be obtained from a fruit diet, particularly where the bowels should move more regularly and the system needs a general tonic. Butter (unsalted) beaten with honey makes a fine skin food, especially if applied after a bath at night. It makes the skin velvety, pure and sweet-smelling. The scalp should be treated with a wash of salt brine and touched up with the finger-tips dipped in paraffin. The hair itself should be oiled at night with a little petrolatum and brushed with military brushes until perfectly oily and smooth. In the morning the hair may be washed with water softened with a little borax and a few drops of paraffin to a little water. The less water used the less paraffin should be added. Use cottage cheese only and that prepared with cream, tomato, onions, chives, wild mustard leaves, or aromatic seeds, is in season. Lemons will prove of inestimable value to all sufferers from scrofulous and skin diseases during this month. Eat the lemons as one would an apple. Begin with one lemon a day and continue until one can take nine of them, and then gradually diminish the number as one feels better. Persimmon, pomegranate, fig and orange are for catarrhal people and consumptives. Fruits slowly masticated are by far better laxatives than the best medication. In case of griping and pain, use strong ginger tea made from ginger fruit or root, or take half a teaspoonful of mustard seed. For lung affections and asthma use Tokay grapes of a, light red colour. Finish the meal with rice cakes sweetened with honey. Catarrhal people, whether it is stomach, throat or nasal catarrh, will do best to abstain from grapes, but should use persimmon, pomegranate, fig and orange. A selection of two or three acid fruits in addition to grapes will cure liver affections and costiveness. Use apricot, peach, pear, plum, fig and apple. Rheumatic people should use two or three different kinds of grape with each meal during the
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whole of the autumn season. White grapes will do much toward eliminating skin troubles. Use only the juice of the grape and eat two or more stone fruits to make a meal. White grape juice with a dash of vanilla, cinnamon, mace or lemon, will eliminate uric acid and gravel, tone the kidneys and strengthen the urethra. Grape and orange do not go well together. Leave orange for a more convenient season, after the grapes have been gathered from the vines. All cooked or baked vegetables should be prepared with aromatic seeds to ensure medicinal and curative value. Unprepared cucumber is excellent for weak kidneys. The peelings thrown into the bath will prove invigorating, while: the juice of cucumber will clear the skin and preserve its beauty if slices of raw potato are rubbed over it. Freshly ground horse-radish with as much cream as it will absorb quickly relieves digestive derangements. Mustard and cream also will tone up the system. Water-melon, musk-melon, squash and pumpkin need a dash of nutmeg, mace or curry. Partaken of daily in fairly good quantities, and abstaining from water for three weeks, all ordinary affections may be most effectively conquered; even constipation and piles are successfully removed. Carrot, turnip and red beet, raw and finely grated, adding fennel or dill seed to the dish, will be found an excellent remedy for diabetes. Use absolutely no cereal except flaked rice. The best cereal at this time of the year is freshly-ground whole wheat. Sprinkle one cupful of the meal into four cupfuls of boiling water in a double boiler, and allow it to cook for ten to fifteen minutes, adding also a little olive oil or nut meal. When taken with cream this makes a better and more wholesome dish than any of the package goods found on the market. Air the body much and often. Begin to use teas of all kinds inducing fight perspiration. Rub the body with a wet towel and slap every part thereof until aglow, then sprinkle the body from right to left with cold water, beginning with the head. Sprinkle here and there until one gets to the right then to the left foot. Now take a piece of linen cloth, fold it up and dip it in cold water, wring it out a little so that it will not drip, and bandage it lightly around the left ankle; go to bed with thanksgiving, paying attention to the cross breath for one minute and lastly breathe out longer than the inhalation until overcome with sleep. Following this little religious routine every night for twenty-seven nights, one arrives at the same state as the earth after a good ploughing ready to receive the seeds of kindness. Health will improve day by day. Listen to the promptings of the still small voice from the realms of Mazda, and rejoice in the revelations that come spontaneously and as occasion may demand.
OCTOBER
THE month of peace and plenty. All nature abounds with abundance, while man rejoices in untold blessings. Autumn is the season for diverse herb teas, including slippery elm bark, linseed and Irish moss. During the cold weather and when fatigued, especially after a fast, take a teaspoonful of olive oil and beat it up with the juice of a baked lemon. As soon as it begins to froth, stir therein a cupful of boiling water and sip it slowly. . Aubergine and salsify are excellent foods at this season. Pumpkin and squash are particularly of value when cooked in clarified butter and their own juice or baked in the oven; they are excellent eliminators when combined with raw cabbage salad or grated red beet. Persimmons are available; take one before each meal and take care to use no water in the preparation of dishes. Pomegranates are an ideal fruit to tone up an entirely run down constitution; take the juice of two or three pomegranates at a time and satisfy hunger with an exceptionally small portion of food. Use absolutely no bread, although dextrinized cereals are permissible.
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Banana is still in season, but it should not be served with cream during October; use orange juice therewith instead. Use fruits and vegetables in season, preferably in their raw state. Abstain from jams, jellies, marmalades and tinned fruits and juices at this season. Soups and gruels are now in order. Discard butter, fermented cheese, cream and milk. Lemonized milk is in order. If good and quick results are desired from partaking of food, first take a hot foot bath and then sit down to a meal. Now is the time to use eucalyptus leaves or bark in the bath water or use one teaspoonful of oil of eucalyptus to half a bath of water. An occasional fast, the proper selection of food, reasonable attention to alvine calls, and obedience to renal functions, as well as lightness of underwear, a happy mood, a song and a smile, accompanied by a glad hand for everybody will keep one in health; let him who lacks health follow this rule far a year and he can be assured of reaching perfection. Cold feet! Then stop drinking before, with, and after meals, now that juicy fruits and vegetables are available. When retiring to bed take a hot and then a cold footbath, alternating half a dozen times in succession; pound the soles of the feet with a military brush for five minutes and very rapidly so that it almost takes the breath away, and then slip under cover at once. Keep this up for ten days and, as a rule, cold feet will be no more. To remove blemishes, sores, warts, etc., apply coal tar on a piece of linen cloth. Bathe the affected parts daily with hot soap suds containing ten drops of ammonia to a pint of water. Keep persistently at it for a few days and marvel at results. People troubled with catarrh will find it to their advantage to avoid boiled and fried foods, but they may use baked wares. There is no need to have rheumatism or consumption. Give up salt and spices in general. Avoid stimulants and fresh bread. Do away with butter and oils for nine months. Keep the bowels open and the skin active by rubbing it with oil and then washing it with good soap. If suffering from constipation, torpid liver, or kidney complications, make it a practice to walk barefoot about the house for half an hour in the morning. Either immediately thereafter or later in the day eat two bananas baked in their skins, and drink half a cup of cream containing just a little hot French drip coffee. Use less and less coffee until the cream can be taken alone. The cup should always be heated whether coffee is used or just the cream alone. The cream is to be poured into the hot cup first and then the hot coffee. Use no sugar. Do not change summer underwear to heavier garments. Wear the same weight of underwear and hose all the year round and one will be less liable to colds, catarrh, pneumonia and even neuralgic affections. When uncomfortable throw an extra cover over the body, either in the form of an overcoat or a shawl, but take care not to bundle the neck. The neck must be free to allow circulation of air. Hot baths and thereafter a very light meal of highly aromatic fruits or vegetables, just enough to still the first symptoms of hunger; light breathing exercises, congenial associationship and the recitation of heartfelt prayers will give to the skin a healthy, youthful glow and eliminate all physical as well as mental ailments. Ginger tea and small quantities of ginger are now in order where fruits are used for daily foods. Apples to be good must be just a trifle tart and also mealy, yet juicy and of a fine flavour, while grapes must be tasty. Lemon corrects heart trouble, breaks fevers, cures dyspepsia and indigestion; it should be baked. Well ripened pears with sweet cream will act on the kidneys, but fruits with some will not agree, so take to melons and be free. Fresh peanuts eaten raw (skins removed by drying in the oven) with plums, apples and pomegranates, will eradicate catarrh. The catarrhal person, whether it be stomach, throat or nasal catarrh, should use no grapes
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whatsoever, nor any dishes containing grapes, raisins or currants. The use of ripe figs for the first course of meals, and continued for a month, will cure bladder and kidney affections. Eggs must be discarded from the menu for nine weeks. Turnip goes well with beans and rye bread, but if to act on kidneys use cabbage therewith, and peas or aubergine instead of cabbage.
NOVEMBER
NOVEMBER is the month for reinforcing the glands. During the cold weather a hot drink such as wormwood first thing in the morning will assist in maintaining regular habits and with it better circulation conducive to greater comfort. Continue to use fresh fruits and vegetables as long as they are available. Dried fruits, finely ground and mixed with finely milled raw peanut, added to breakfast cereals, will prove' not only a mild laxative but will regulate the heat so as to keep one comfortable through the severity of weather during the day time and the cold nights. Cranberry is in season; use freely in sauces. It is one of the best blood tonics. Potato, baked, is now in order; also when mashed, provided that it has been first steamed. To be of value potato should be beaten until as smooth as cream and then baked. Potato when baked should be taken without butter or cream; even salt and pepper should be discarded. Butter is permissible but it should be clarified; also eggs may be used in pancakes, cakes, etc. Whenever eggs are to be used in pastry dishes, no milk, cream or butter should be used. Use oil and water. The chemical changes in the latter process develop vitamins. Barley gruels, barley savouries and barley drinks are in season. Oatmeal is also in order. Doughgods are always in season, although muffins, biscuits and rolls may be used according to need. Macaroni, spaghetti, etc., are now in season; tomato sauce combines well therewith. A brisk walk of a mile or two in snappy weather will do more towards activating the circulation and improving the complexion than any compound from a laboratory. A hot bath will prove more efficacious to health than a hot meal. If something heating is craved, use chile-seasoned olive oil with your dishes and little by little one will grow away from fired dishes until eighty-five per cent of one's food will be raw, this will save much labour and ensure good health. In catarrhal and bronchial affections attended by cold, take exceptionally hot baths and use one tablespoonful of liquoriced gin as often as a spell of coughing comes, on, or every hour. Two ounces of wellbroken liquorice dissolved in a pint of gin. Do not forget to butterize the stomach. Tea is in season, particularly green tea; coffee comes a little later. If this is doubted, note the dull aches and pains in the head, back of neck and bowels when this rule is not adhered to. Scrofulous people, at this season of the year, should use the different varieties of sorrel, mustard greens, watercress, water-pepper, green pepper, and confine themselves to the fruits of the season, particularly white grapes, and try to eat two raw eggs a day. In case of open sores apply raw yolk of egg to the place two or three times a day, always bathing the affected parts with water-pepper tea as hot as can be borne. Raw peanuts with figs will move the bowels, and blanched almonds with grapes will assist the nerves, while chestnuts with prunes will stop all growls, and pine kernels with apples all colds resist. Pomegranates should be used freely, as long as they are fit for use, by those of a nervous, active temperament. This holds good until February. Begin with them now, and take the clear juice before each meal for three weeks, thereafter using the juice but once a day, and always on an empty stomach. In this way nervousness may be entirely overcome ere winter arrives. Every now and then resort to a clear grape diet for ten days if assimilation is poor. Bottled grape juice will not do. Fresh grapes must be used and the juice pressed out fresh before each meal. Hot baths and oiling of the body may be necessary, particularly on cold or wet days. No other
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food should be taken except bread and milk. Bread must be unfermented or well solarized and toasted in a slow oven or electric heater. One to three pounds of grapes a day will suffice, and in three weeks a decided improvement of condition will be apparent. Grated raw turnip eaten with Spanish onion daily for twenty-eight days will eradicate tumours and remove gravel. Use raw spinach and mustard leaves, or green peppers with the turnip. A cold at this season of the year is one of nature's means to rid the body of a few undesirable elements. Do nothing for it except to change underwear and bed linen daily. Take a hot foot bath and keep the bowels open and nature will do the rest. To take a foot bath does not mean simply to place the feet into warm water and leave them there. No, place the feet into comfortably warm water and keep adding hot and hotter water to it until it seems they cannot be kept in the water any longer. In that case just take a long breath and exhale partly through the mouth. Exhalation should be longer and more sustained than the inhalations, at the same time relaxing the body. Keep this up for ten minutes and then retire to a comfortable bed. Have no one in' attendance; do it all alone. Therein lies the great secret of faith that gives confidence and the assurance of things unseen that will be brought to light as one works towards them and for them.
DECEMBER
THE month of rejuvenation and regeneration. On damp cold days let all liquid foods be taken cold and all solid foods hot. This rule ensures a pleasant alvine stool. Vegetables and fruits will prove more beneficial when not cooked in water. For this reason they should be baked. Nice dishes can be made by grating carrot, turnip, parsnip, potato, etc., mixing them with a beaten egg and browned flour, and then baked in an oiled casserole. They are not only wholesome and nourishing, but will also prove remedial. Vegetables may be also used raw grated in salads. Barley gruels, barley savouries and barley drinks alternated with chilled rice and apple sauce are in order. Eggs are permissible and also butter, but it should be clarified. Abstain from cream, cheese (fermented) and milk. Lemonized milk is in order. Cranberry, grape, persimmon, pomegranate and pumpkin are in order. Pumpkin should be taken raw if it is to act as an eliminator and worm expeller. Take it on an empty stomach and before each meal: four ounces of pumpkin and a saltspoonful of aniseed. Garlic in milk, twelve cloves twice daily for ten days, alternated with a dose of five drops of oil of eucalyptus in a wine glass of hot water will do more to eradicate the pangs of dyspepsia, stomach, liver and intestinal affections than all other methods of diet. Children should have their bread only slightly buttered but heavily honeyed during the wet season or during cold weather. Camomile blossoms as a tea are now in order and used with a little ginger root will prove a tonic and a relief in pulmonary affections. Those who suffer from indigestion should not take ginger. Herb drinks are in order, including those made from linseed, slippery elm bark, Irish moss, etc. For colds, influenza, chest affections and malaria: Take the juice of one baked lemon beaten with one tablespoonful of grape brandy and two saltspoonfuls of salt; to be taken on retiring after a hot bath, followed by seven to ten drops of tincture of jaborandi to one cupful of hot water. Perspire for six hours, then sponge down and oil the body. Afterwards confine oneself to fruit juices. The season of feasting allows pickled fruits and vegetables; also roasted nuts as relishes, but not as food. Soups are in order for the normally healthy, and are an indispensable and inexpensive dish to subsist upon during the colder days of the season. Bread and cereals, to be of any value, must be masticated thoroughly and well mixed with
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saliva, swallowed carefully; and there should be an interval of at least nine seconds between a swallow and the next mouthful. The most wholesome cereal dish is freshly ground wheat, sprinkled in boiling water and allowed to boil slowly, while stirring, for ten minutes. A little butter or cream will improve the taste. Keep vermouth, sage and dandelion on hand. Make drinks with sterilized maple syrup, honey, brown rock candy and the juice of lemon. Taken in small quantities in the morning and at night, will aid greatly in preventing troubles. Eat fresh apples rather than the divers dried fruits, or pumpkin and squash where fruits disagree. One-half of a scraped apple, one sliced banana and the juice of an orange with three tablespoonfuls of rich cream taken for the first meal of the day will suffice to keep one regular for the remainder of the day. Establish this fruit habit and enjoy a cure from abnormal appetite. For a clear complexion take three tablespoonfuls of fresh bran mixed with one grated apple, and half a cup of sweet cream for the first meal of the day. Eat slowly and masticate thoroughly. Grated apple with cream may be eaten even by those who are acidulous. A dash of nutmeg, cinnamon or mace will help to eliminate the acid. As long as grapes will keep, use them in their natural state instead of resorting to grape juice. Take a grape fruit treatment if suffering from brain fag and generative troubles. Take the juice only. Pre, pare freshly for each meal. If lacking heat, take a hot bath at night, and a cold plunge or sponge bath in the morning. Use persimmon before meals as long as the stomach will not behave. Avoid coffee with meals as long as persimmon is used as a tonic. Persimmon can be used in so many ways, and for so many different purposes that each one will have to find out in what state or condition to use the fruit. A very soft and well-ripened persimmon acts on the kidneys and bladder; a partly soft and partly tender one works on the bowels; partly tender and partly hard will affect the blood to good advantage and assist in clearing the skin, making a muddy looking face turn clear and pink. The juice of one pomegranate in the morning, one persimmon at noon, and a wineglassful of grape fruit juice in the evening will do more to keep one in good humour than all other medicaments. Reverse this routine daily during the month. For general debility and a run down condition make it a point to take a ten-day diet of pomegranate juice. Return to slim fare for a week and take up the pomegranate treatment again. In case one is given to eruptions and erysipelas take a sauce-dish of raw cranberries before each meal, and finish the meal with a tablespoonful of olive oil or a small handful of sun-dried ripe olives. Cranberries will ward off malaria. Parsnip touched lightly by frost or thoroughly chilled in chipped ice, then grated and spread in a well-buttered pan and baked in the oven will not only prove a palatable dish, but indispensable in intestinal and rectal affections. ' Eat the heart of crisp and tender celery daily to quicken depleted nerves, and in case of kidney and urethral affections take a handful of green celery tops after each meal for five weeks. Use no salt with celery or any other vegetables when partaking of them raw. Celery and lettuce are particularly for nervous people and those suffering from kidney affections, neuralgia or rheumatism. Horse radish, fresh grated and brought to the boil in milk, thickened with a little browned flour, will prove an excellent tonic to liver and stomach. When chilled and negative or under the weather with a suggestion of foreign vibrations not in harmony with perfect health, take a tablespoonful of olive oil, two tablespoonfuls of old wine, stir well; three pinches of salt and one cup of boiling water stirred in slowly and sip. Be sure to rub the toes and pinch them every night and morning if subject to colds. Make it a point to run the fingers between the toes until the latter become dry and hot. In all cases of ailments it is absolutely necessary to bathe the feet in hot and cold water,
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alternately, several times a day; dry them, rub and oil them well. Change hose three to four times a day.
CHAPTER XV: FOOD COMBINATIONS AT A GLANCE

A PRACTICAL knowledge of how to select, combine and prepare foods is necessary to conduct a dietary system successfully. Just as certain acids induce corrosion when coming in contact with certain metals, so wrong combinations of food, most frequently the mixing of acidulous foods with those of a mineral nature, cause an injurious fermentation in the digestives, which is inimical to a natural process of digestion and assimilation. A convenient list of foods is given below, together with such other information as will enable one to make proper combinations and avoid inharmonious combinations. No attempt is made to enumerate a complete list, but merely to classify for practical purposes such foods as are ordinarily procurable.
GRAINS
Barley Buckwheat Indian Corn Oat Rice Rye Wheat Different kinds of grain may be used together and they may be combined with vegetables or fruits (but not with vegetables and fruits at the same meal), small fruits, nuts and dairy foods.
PULSES (FERTILIZERS)
Bean (dried) Pea (dried) Lentil (dried) Soya Different kinds of pulse may be used together and they may be combined with grains, or vegetables, nuts and dairy foods. When on a pulse or mushroom diet for fertilizing purposes, all other foods should be discarded except green vegetable salads made with lettuce and raw grated beetroot, carrot, parsnip or turnip. An abundance of such salad should be used as an eliminator. Fresh sweet milk is also permissible.
VEGETABLES
Artichoke (Globe) Asparagus Aubergine (Egg-plant) Bean (string) Broccoli Brussels Sprout Cabbage Cauliflower Celery Chicory Samphire Seakale Sorrel Spinach Squash Sweet Corn Tomato Roots Beetroot Carrot Celeriac Different kinds of vegetables may be used together, and they may be combined with grains, pulses, small fruits, nuts and dairy foods; but they should not be used with fruits at the same meal, as such a combination interferes with the digestive processes. Certain fruits may, however, be partaken of with a vegetable meal by the normally healthy without digestive disharmony, provided no mushrooms or pulses figure on the menu,
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Corn (on cob) Cucumber Dandelion Endive Foenucky Garlic Kale Kohl-rabi Leek Lentil (green) Lettuce Marrow Mushroom (fertilizer) Mustard (green) Nettle Okra (Gumbo) Onion Pease (green) Pumpkin Rhubarb Parsnip Rutabaga Salsify (Oyster Plant) Horse-radish Tubers Artichoke (Jerusalem) Potato Potato sweet Taro Root Yam e.g., avocado, apple, banana, citrus fruits, melon, pear, pineapple and the small fruit berries. Onion combines harmoniously with any of the acidulous fruits, but not with the stone fruits: apricot, cherry, nectarine, plum, peach, etc. Use one starch at a time. A starch and a pulse make a correct combination, also one root and one tuber vegetable. The juices of sweet orange, grape-fruit, grape, pineapple and the small berries; also the juice of baked lemon may precede a meal; the juice of citrus fruits may also figure as an ingredient of a salad dressing in place of vinegar. Garlic should be used only for flavouring and as a medicine. Horse-radish may be used as a savoury and also medicinally. Vegetables which are cooked should be prepared with savoury herbs.
FRUITS
Apple Apricot Avocado Banana Cherry Cherimoya (Custard Apple) Date Fig Grape-fruit Grape Guava Kumquat Lemon Lime Mango Nectarine Olive Orange Peach Pear Persimmon Pineapple Plum Pomegranate Prune Quince Raisin Sapota Sultana Tangerine Different kinds of fruit may be used together and they may be combined with grains, small fruit, nuts and in part dairy foods, but they should not be used with vegetables at the same meal. (See remarks under
Vegetables.)
Milk is often injurious when used with fruits; use cream instead, Do not drink water when partaking of fruit. Avoid the use of sugar with either raw or cooked fruits; use a little honey in, stead, if necessary.
SMALL FRUITS
Bilberry (Huckleberry) Blackberry Blueberry Cranberry Currant Gooseberry Loganberry Raspberry Strawberry Different kinds of small fruits may be used together, and they may be combined with grains, vegetables, fruits, nuts and dairy foods. Avoid the use of sugar or water with small fruits, although honey is permissible. Cream is preferable to milk.
NUTS
Almond Barcelona
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Filbert Hickory
Different kinds of nuts may be used together and they may be combined with grains, pulses, vegetables or fruits (but

Brazil Butter-nut Cashew Chestnut Cob-nut Cocoa-nut Pea-nut Pecan Pine Kernel Pistachio Walnut not with vegetables and fruits at the same meal), small fruits and dairy foods. Small quantities and often are better than using large quantities. Nuts to be of the greatest value should be converted into nut creams and nut butters, and combined with acidulous juices.
DAIRY FOODS
Milk Cream Cheese Other Milk Products Egg Dairy foods may be used in some forms with other kinds of food. Fermented cheese should not be used with any other kind of dairy food. When taken raw, no two kinds of dairy food should be used together. The germ of the egg should always be removed before the egg is used. It is, the thick whitish substance that adheres to the yolk which is quite distinguishable from the ordinary white of the egg.
CHAPTER XVI: INHARMONIOUS FOOD COMBINATIONS

INHARMONIOUS combination of the constituents of a meal retard the formation of vitamins, develop poisonous substances, and interfere with glandular operations. The following lists of inharmonious combinations are not exhaustive, but merely intended to serve as a general guide in arriving at the proper food combination.
VEGETABLES
Artichoke with cheese egg mushroom pulse Asparagus with cheese egg pulse rhubarb Aubergine with egg mushroom Beans (string) with fruits mushroom turnip Beetroot with carrot egg potato tomato turnip Carrot with beetroot celery turnip Celeriac with egg mushroom Celery with carrot Cucumber with apple marrow melon mushroom Horse radish with buttercup nasturtium Marrow with cucumber Melon with cucumber orange Mushroom with artichoke aubergine beans (string) celeriac cucumber dairy products eggplant fruit gumbo (okra) pulse salsify spinach sprouts Potato with beetroot squash strawberry turnip Salsify with cheese egg mushroom Spinach with mushroom rhubarb Pulse with artichoke dairy products fruit mushroom Sprouts with mushroom Tomato with apple beetroot citrus fruits Turnip with beans (string) beetroot carrot potato
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS FRUIT

Apple with cucumber orange pulp pear tomato Apricot with nectarine peach Banana with cheese egg orange pulp Berries (small) with citrus fruits Cherry with grape pineapple Citrus Fruits with berries (small) tomato Fruits with beans (string) cheese (fermented) milk mushroom pulse Grapefruit with Coffee Orange with grape melon Orange Pulp with apple banana Peach with pear Strawberry with citrus fruits potato
N.B. The combination of citrus fruits (i.e., grapefruit, lemon, lime, orange) with small berries, such as blackberry, blue, berry, currants (black, red and white), gooseberry, loganberry, strawberry, etc., is apt -to cause skin eruptions owing to the presence of opposing acids.
DAIRY PRODUCE
Butter with fruit (fresh) mushroom Cheese (fermented) with artichoke fruit (fresh) mushroom pulse (a sprinkle of grated cheese is permissible with pulse dishes) salsify Cream with mushroom Egg with artichoke asparagus aubergine banana berries (fruit) celeriac cheese corn (on cob) eggplant mushroom pastry pineapple pulse salsify sprouts Moderation should be exercised in the use of butter, cheese, cream, eggs and milk, inasmuch as they are conducive to mucous, phlegm and other slime-creating organisms detrimental to membraneous operations, and are thus responsible for colds, coughs, catarrh and many other discomforts.
CHAPTER XVII: RECIPES SAUCES

Brown Sauce. Place a quantity of White flour in the oven and bake to a light golden brown, and afterwards pass it through a sieve. Store in a jar for use as necessary. Use 2 tablespoonfuls of the browned flour to one tablespoonful olive oil and stir until smooth. Add thereto a cupful or so of boiling water and stir well, seasoning to taste. Then bring it to boiling point and remove from the stove. Onion (finely chopped and braised) or garlic (grated or finely chopped) added thereto enhances the flavour. The addition of lemon juice, marmite, parsley, raisins or crushed gingerbread also make pleasing variations. After preparation, this sauce should not be allowed to stand more than 6 hours. A sauce of this kind added to vegetable, tuber or pulse dishes, not only improves the flavour, but aids digestion, creates vitamins and charges the glands.
SAVOURY SAUCES
Curry Sauce. 2 tablespoonfuls of oil or fat, 2 teaspoonfuls of curry powder, 1 tablespoonful of flour, I pint of hot milk, a pinch of salt and 1 bayleaf. Cook in a double boiler for 20 minutes.
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Sauces should not be allowed to stand for more than six hours after they have been prepared. Horse Radish Sauce. (a) Stir 1 tablespoonful of browned flour into 2 ozs. of salted butter over a slow flame. Add pint of hot water, 1 pint of cream, 1 small grated horse radish root, 2 tablespoonfuls of tarragon vinegar, a pinch of white pepper, 1 level teaspoonful of salt. After blending all the ingredients together, remove from the stove and transfer to a double boiler and finish cooking. (b) To 1 cupful of freshly grated horse radish add 2 cupfuls of fresh cream, teaspoonful of celery seed, a dash of cayenne, salt to taste, and boil slowly for 30 minutes. A few mustard seeds and kitchen bouquet improve the flavour. Horse radish sauce goes well with mashed potato, mashed turnip, toast, baked vegetables or nut roasts; also any of the batter or dough preparations. Horse radish used freely will relieve insomnia and glandular affections. (c) 1 tablespoonful of browned flour heated in oil or butter. Add 1 finely chopped onion and cook for a few minutes. Add 2 cupfuls of milk, a saltspoonful each of salt and sugar, 1 clove, 1 dessertspoonful of lemon juice, and boil for 10 minutes, then add 2 cupful of grated horse radish, remove from the stove and serve. Sour Cream Sauce. Mix well 1 pint of sour cream, 4 ozs. of cream cheese, 2 tablespoonfuls of tarragon vinegar, a dash of white pepper and salt. Heat in a double boiler, and serve. Tomato Sauce. One cupful tomato paste or thick pure (the tinned variety may be used if fresh tomato be not available), 2 cupfuls boiling water, a nugget of butter, 1 teaspoonful celery salt, a dash of cayenne pepper, 1 dessert-spoonful sugar, and 1 dessertspoonful browned flour smoothed down in a little cold water. Blend all the ingredients, together and boil for 3 to 5 minutes before serving. A little unsweetened tinned milk may be added.
SOUPS GRUELS
The general method of preparing soups is outlined in Chapter V. Beetroot. Grate two good-sized raw beetroot. Add thereto 3 cupfuls of water, a teaspoonful of thyme, celery salt and a little marmite. Simmer for 30 minutes. Strain and thicken with browned flour. Just before serving, add a little unsweetened tinned milk, but do not allow it to boil. If it is to be used as a treatment, the marmite should be omitted. Brown Bean. Soak the beans for the customary period. Cook until tender and ready for breaking. Add finely chopped braised onion, sage and celery salt. Thicken with browned flour. Just before serving, stir in some unsweetened tinned milk. Marmite may be added thereto as desired. If preferred, the soup may be strained. Butter Bean. Soak for the customary period and then remove the skins. Cook in water or vegetable stock until sufficiently tender to mash into a thick creamy mixture. Add a good pinch of sage, celery salt and braised onion. Thin- down to the desired consistency with unsweetened milk. Marmite may be added thereto as desired. Fennel. To 1 tablespoonful of fennel seed add 1 pint of water, arid simmer for 15 to 20 minutes, then bring to boiling point for 1 minute. Strain and add braised onion, a tin of unsweetened milk, a little butter and seasoning to taste. Browned flour or agar-agar may be added thereto as desired. Excellent for kidney affections. Lentil. Soak some lentils for the customary period and then simmer until tender. Add finely chopped braised onion, celery salt, a good pinch of sage, and a little marmite as desired; simmer all together for 10 minutes. Strain and stir the liquid over browned flour which has been smoothed into hot oil or trex. Before removal from the fire, add, stirring all the time, sufficient unsweetened tinned milk to make a rich, smooth soup. Serve with small toasted bread cubes.
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Parsley, finely chopped, and added just before serving, enhances the flavour. Potato. Boil 6 medium-sized potatoes in just sufficient water for it to become absorbed by the time the tubers are cooked. Thoroughly mash and beat them into a creamy consistency with unsweetened tinned and fresh milk, adding celery salt, cayenne and a little marmite to taste, also a suggestion of fennel and finely chopped, lightly braised onion. A little fresh cream may be also added thereto. Rhubarb. Put a little oil in a pan, cut finely fresh tender leaves of rhubarb and simmer in the oil for 15 minutes. Make a thin sauce with browned flour and add thereto. Just before removal from the fire add a cupful of sweet cream or some unsweetened tinned milk; season with a little celery salt and paprika. Acts as a mild laxative. Split Pea. Soak for the customary period. Cook until tender, adding finely chopped braised onions, mint and seasoning to taste. Strain and add unsweetened tinned milk. Thicken with browned flour. Sweet Corn. Thin down a tin of sweet corn with vegetable stock. Add a few mustard seeds or a little ground mustard, one bay leaf, braised onion and a pinch of celery salt. Simmer for 10 minutes. Strain and add unsweetened tinned milk and a little butter. Parsley, finely chopped, may be added when serving. Tomato Cream. Use tomato, fresh or tinned. Cook until tender, and then pass through a sieve. Add some thyme or basil, a little celery salt and cayenne, also one small teaspoonful of sugar. Before adding some unsweetened tinned milk to the pure, stir in teaspoonful of bi-carbonate of soda to prevent the milk from curdling. Onion, finely chopped and braised, and scorched parsley, will prove excellent additions. If desired, thicken with browned flour. Wheat for Children and Invalids. Take a quantity of soaked whole-grain wheat. Place it in a saucepan with plenty of water and cook until the kernels burst and a creamy substance exudes. Press through a sieve and serve with cream. In case of debility, blend therewith some finely ground blanched almonds or pine kernels. The addition of ordinary white sugar is not advisable, as it causes fermentation and lays a basis for diabetes. Use pure honey, molasses, maple syrup, raisins or genuine brown cane sugar. Wheat Gruel. Take 1 cupful whole-grain wheat, grind it into a coarse flour in a mill and sprinkle it into 3 pints salted boiling water. Cook for 15 minutes or so, stirring frequently. Add thereto 2 tablespoonfuls clarified butter; also a little pure honey, as desired. Serve with any fruit in season and fresh cream. This is a more wholesome dish than any predigested dextrinized breakfast food for use during the winter months. Crisped cereal flakes are preferable during the summer months, when food prepared with water is not seasonable. Wheat Soup Stock. Wheat prepared as indicated in the foregoing recipe is excellent to use as stock in the preparation of various kinds of soups such as: asparagus, celery, leek, onion, garlic and tomato, which should be chopped, shredded or finely cut. and simmered in a little oil or clarified butter and then strained. The bean, lentil, pea and sweet-corn should be steamed or boiled and then strained. In each case add the liquid to the wheat stock. and season with appropriate savoury herb. Shredded Wheat Gruel. Take 2 or more shredded wheat biscuits crushed finely, add boiling water to the desired consistency, a little olive oil or a nugget of butter and season with salt according to taste. Stir well and cook for about 10 minutes; then add a little cream or unsweetened tinned milk before removing from the stove. This is a far more wholesome and nourishing dish than oatmeal gruel, and is not so heating to the system. It is ideal for children. For invalids, pass the gruel through a sieve; the residue may be used for making rissoles, etc.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS SAVOURY DISHES

Aubergine. Baked with Spanish rice. Cook and chill 1 cupful of rice. Make a Spanish sauce of tomato, fresh green or red peppers, finely cut onion, and pour it over the rice. Mix well and allow it to stand for an hour so that the sauce may permeate the rice. Take a number of medium-sized aubergines and scoop out the centres; fill them with the prepared rice, sprinkle a few toasted breadcrumbs over the top and bake in an oiled casserole. The scooped-out part may be cut into pieces and placed on the outer part of the casserole and some of the sauce poured over it. Aubergine. Slice and dip in beaten white of egg and fry slowly in a small quantity of oil. It will prove wholesome to every kind of temperament and will meet all demands. Barley Roast. Soak lb. barley over-night, and cook it for about hour, then chill. Cook some finely chopped onion in hot fat, add some chopped parsley, lb. mushrooms, cupful of milled nuts, salt and paprika, and teaspoonful of mixed herbs. Blend well together and bake for 1 hour. Barley Savoury. lb. of barley soaked over-night. Bring the barley to the boil in plenty of fresh cold water, and cook slowly for about hour; strain and rinse it with cold water. Cut finely some onion and cook it in hot fat; add finely chopped parsley, paprika and tomato, and blend the ingredients into the barley with a pinch of salt and 2 bay leaves. Bake in the oven for about an hour. Serve with mushroom sauce. Bean Rissoles. Soak lb. of butter beans for the customary period; then cook, skin and mash them. Add 1 onion (braised), 2 cupfuls of fine breadcrumbs and seasoning to taste. Blend all together, roll in breadcrumbs and fry in hot oil. Cabbage (Red or Green). Shred the cabbage finely with a knife, and scald, put into a casserole with a little water and olive oil. Cook until soft and the liquid absorbed. A few bay leaves and a clove of garlic may be added as desired. Then add 1 dessertspoonful of lemon juice, 1 beaten egg, a little celery salt and paprika. Turn the mixture into a greased casserole and bake for about 15 minutes. Apple, cut up into small pieces, may be added and cooked along with the cabbage. Celeriac (Celery Root). Grate the root, add 1 onion (braised), white of 1 egg, some breadcrumbs, 1 tablespoonful of olive oil. Season with celery salt and paprika and bake in the oven. The root may be previously baked in cellophane before being grated. Celeriac Fritters. Steam a large root of celeriac, cut it into slices, dip in white of egg and breadcrumbs, and fry in hot oil to a golden-brown. Celetiac Roast. 2 roots of celeriac, 1 large onion, 2 cupfuls of soft breadcrumbs or matzo meal, pint of milk, cupful of milled nuts, marjoram, paprika and salt to taste. Chop finely the onion and fry in hot fat; add the grated celeriac and stew together on a low heat for about 15 minutes, then blend all the ingredients together, place in a well-greased casserole and bake for 1 hour. Cucumber Savoury. 1 grated cucumber, 2 onions (braised), 1 cupful of breadcrumbs, 1 beaten egg, a little celery salt and cayenne. Blend all the ingredients together and bake in a greased casserole, adding 1 tablespoonful of olive oil. Dumplings. (a) Use potato, raw, grated; place in a muslin bag in order to squeeze out the moisture. Add seasoning to taste, and roll lightly into balls, using a little flour and an egg to bind. Immerse in a pan of boiling water, or alternatively in boiling hot tomato or other soup for 20 minutes without raising the lid during that period. (b) 2 cupfuls of flour, teaspoonful of salt, 2 teaspoonfuls of baking powder, 1 egg, 1 cupful of fresh milk, a little chopped mint or parsley. Blend all the ingredients together. Drop portions into a pan of boiling-hot water or boiling-hot soup, and cook for 20 minutes without raising the lip
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during that period. Cream of Wheat Dumplings. Boil to a stiff porridge lb. of cream of wheat in pint of boiling salted water. Add 1 oz. of fresh butter and allow the porridge to cool; then mix with 2 wellbeaten eggs, cupful of flour, to which have been added 2 teaspoonfuls of baking powder, teaspoonful of salt, a pinch of celery and onion salt, white pepper and nutmeg. Sieve the flour and the dry ingredients several times. Roll into balls the size of a walnut and cook or steam in salted water for 10 minutes. Fritters. Batter: I cupful white flour, 1 teaspoonful brown cane sugar, pinch of salt, 2 well-beaten eggs, and the juice of 2 oranges. Banana or apple sliced and dipped into the batter, then friedd in deep fat. Lentil Pie. 4 ozs. lentils, 4 ozs. breadcrumbs, 1 gill of thick white sauce (2 tablespoonfuls of flour, 1 oz. melted butter and a gill of milk), a little paprika, celery salt and marjoram. Soak the lentils for the customary period and then cook them until soft. Sieve, add the other ingredients, and cook in a pan. Onion, finely chopped and braised, may be added as desired. Turn out into a greased casserole and garnish with sliced tomato, adding a few nuggets of butter. Bake in the oven for 15 minutes or so. Lentil Rissoles. Similar method to Lentil Pie, but instead of baking, spread the mixture on a plate and allow it to coal. Dip the portions desired in milk and then in white of egg and breadcrumbs; fry in hot oil. Marrow Savoury. The same method as for cucumber savoury. Mixed Fruit Pudding. (a) Grind 1 cupfuls whole-grain wheat and soak in sufficient cold water overnight. Add 1 breakfastcupful currants and sultanas which have been thoroughly washed and dried, cupful chopped figs, 2 ozs. candied orange or lemon peel, 1 saltspoonful mixed powdered mace and cinnamon, 2 well-beaten eggs and 1 pint milk. Mix thoroughly, place in pudding bowl, and steam for 4 hours. Serve with cream or lemon or vanilla sauce. (b) Blend together 4 ozs. wholemeal flour, 4 ozs. brown breadcrumbs, 4 ozs. trex, 2 ozs. seedless raisins, 2 ozs. finely chopped figs, 2 eggs, 1 teaspoonful mixed spice, and mix with cold water. Turn into a greased basin and steam for 3 or 4 hours. Nut Patties. Equal quantities of milled almond and raw peanut. Blend together with rice flour. Add a well-beaten egg, chopped parsley and seasoning to taste. Make into patties and bake in the oven or fry in hot oil. Nut Roast. 1 cupful of breadcrumbs, 1 cupful of mixed milled nuts, 1 braised onion, 1 egg (well beaten), grated rind of a lemon, paprika and salt to taste. Mix the ingredients together with stock or water. Turn into a greased casserole and cover with greaseproof paper. Rissoles may be made with this mixture. Onion, Apple, Wheat Dish. Soak 2 cupfuls wholegrain wheat, then cook slowly for 3 hours in sufficient water to cover. Peel and chop finely 3 large onions and fry for 15 minutes in olive oil. Add teaspoonful curry powder, salt to taste, 5 large grated apples and 1 cupfuls milk. Mix thoroughly, place in a casserole and bake slowly for 2 hours. Serve with tomato sauce or browned flour sauce. Onion Pie. 3 lb. onions, 2 eggs, 2 tablespoonfuls of flour, 2 cupfuls of milk, Z teaspoonful of curry powder, Z teaspoonful of caraway seed and a little salt. Peel and coarsely cut the onion and cook slowly in hot oil for 20 minutes with the lid on. Beat the eggs, mix in the flour and milk and pour the mixture over the cooked onion, adding the curry powder, caraway seed and salt. Cook in a pie dish. Cover with pastry crust and bake for an hour. Parsnip Savoury. Take 2 large parsnips, scrub them well, but do not peel; wrap them separately in cellophane and bake them in the oven until soft. Skin them while still warm, and
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allow to cool. Grate them, adding 2 large onions (braised), 1 small tin of unsweetened milk, 1 beaten egg, a teaspoonful of aniseed, a little celery salt and paprika, also a tablespoonful of olive oil. Blend all the ingredients together and bake in, a greased-casserole for 15 minutes. Serve with cranberry sauce. If served with mushroom sauce, the egg should he omitted. Peppers (Capsicum). Cook and chill some rice; add thereto a tin of sweet corn, some braised onion, a little marjoram and other seasoning to taste. Prepare the peppers by cutting off the tops and scraping out the seeds. Save the seeds to add to soup stock and the tops to replace over the peppers while being baked. After pouring boiling water over the peppers, allow them to soak therein for about 5 minutes; drain and stuff them with the filling already prepared. Bake for 15 minutes or so. Polenta. 4 cupfuls of water to 1 of cornmeal, 1 tablespoonful of oil, teaspoonful of salt. Bring the water and oil to boiling point and slowly stir in the cornmeal. Keep it boiling on an asbestos mat and stir for 1 hour. Add the salt and pour the polenta into an oiled mould. When cold, cut it into equal parts, turn the pieces on the wide side and spray abundantly with grated Parmesan cheese; add another layer of polenta and spray cheese over the top. Bake in a hot oven until the cheese is melted. The polenta may be served with tomato sauce or fruit sauce. Potato Pancakes. 1 large raw potato (grated), 1 grated onion, 1 egg, 1 tablespoonful of flour, a little celery salt and a dash of cayenne. Blend the ingredients well together and drop portions from a spoon into a frying pan containing olive oil or trex, which has been brought to smoke heat. Serve with cranberry or apple sauce and black coffee: Potato Rissole. 1 lb. potatoes, 3 tablespoonfuls of ground wheat, 3 tablespoonfuls of flour, 3 tablespoonfuls of parsley, 1 small onion. Cook and mash the potato, add the wheat, flour and braised onion and parsley; season to taste. Form into rissoles and fry a golden-brown. Rice Curry. Cook and chill some rice; also cook some onion, mushroom, parsley and tomato, finely cut, in hot oil or fat, and add them to the re-heated rice; blend well together. Remove from the stove and lightly mix into it l' teaspoonful of curry powder and a little salt. Rice Savoury. 1 cupful, of boiled rice, braised onion, a little cayenne, teaspoonful of marjoram, teaspoonful of thyme. Slice some tomato and simmer in butter until half done. Butter a pie dish, and place therein a layer of tomato and the other ingredients alternately until used up. Sprinkle breadcrumbs thereover and add a few nuggets of butter. Bake for 15 minutes or so. Semolina. 1 lb. of semolina, 1 cupful of oil, 1 qt. tinned tomato or tomato juice, 2 cupfuls of grated Parmesan cheese, 2 cloves of garlic, 4 chili peppers, cupful of chopped parsley, 2 cupfuls of chopped celery (mostly tops and green), 1 teaspoonful of salt. Boil the semolina and allow it to cool. Brown the very finely chopped garlic and parsley in oil, add the chopped celery and cook it until tender, then add the tomato and boil for 5 minutes. Add the chili peppers and salt; when cold, add to the cold semolina; then, add most of the Parmesan cheese to this and blend well together. Afterwards turn it all into a greased casserole. Sprinkle the remainder of the Parmesan cheese over the top and bake in a hot oven for 45 minutes. Semolina Dumplings. Similar method to Cream of Wheat Dumplings. Spinach. Wash the required quantity of spinach; pour thereover boiling water and allow it to stand for 5 minutes or so, then drain. Brown a sliced onion in 1 tablespoonful of olive oil, add the spinach, and cover with slices of potato. A suggestion of powdered ginger may be added. Steam until done. Spinach Pie. 1 large onion, 2 cupfuls of rice, 1 lb. of spinach, a little curry powder, salt, 3 eggs, 2 cupfuls of milk. Cook the rice and chill it. Cook the onion in hot fat and add the spinach; cover
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and cook for 15 minutes on a slow heat. Blend the rice with the onion and spinach, adding the curry powder and salt to taste. Beat the eggs into the milk and pour it on to the mixture, blending the ingredients well together. Turn into a casserole, cover it with pastry crust and bake for 1 hour. Spinach Savoury. 1 lb. rice (cooked and chilled), 2 lb. of, spinach (cooked in oil), a pinch of ginger, salt and finely chopped parsley, 3 eggs and 2 cupfuls of milk. Blend all the ingredients together and bake for an hour. Serve with curry sauce. Split Pea Savoury. Soak lb. split peas (green) over-night, and cook slowly for about 1 hour until the water is almost absorbed. Cook in hot fat 2 finely chopped onions, 1 grated celeriac, 1 leek and finely chopped parsley; blend them together with the peas, adding marjoram, salt and paprika. Bake for about an hour. Serve with tomato sauce and sauerkraut. Symposium. (a) Grated raw potato mixed with grated raw carrot and a sprinkle of flour. Bake in a well-oiled pan in a moderate oven. Grated raw onion may be added if desired. It is well to sprinkle into the mixture aromatics: fennel, caraway, anise or dill, and salt to taste. (b) 2 cupfuls of cooked cream of wheat or semolina, 2 cupfuls of matzo meal, 2 well-beaten eggs, 1 small grated onion, teaspoonful of powdered sage, a pinch of salt and pepper, 1 scant tablespoonful of flour, 1 oz. of oil or melted butter. Form into rissoles or patties and fry in a well-oiled frying pan, or bake in the oven. Tamales. 1 cupfuls of tinned sweet corn, 1 cupful of tinned tomato, 4 tablespoonfuls of cornmeal, 1 finely minced or grated onion, 1 minced green pepper, 2 eggs, cupful of milk, 4 minced stuffed olives. Season to taste. Mix the corn, olives, tomato, onion, green pepper and cornmeal, and allow to stand for 1 hour; beat the eggs, stir them into the milk and then into the mixture. Bake in a buttered casserole in a moderate oven or in corn husks. N.B. Corn husks are the sheath-like leaves which envelop the corn cob. In order to utilise them for baking tamales, they must be left on the stalk end of the cob; the other end of thee shucks may be tied with a thread or twisted in order to hold the filling intact. The Mexicans use corn husks for baking tamales. Tomato and Mushroom. 1 Ib, tomatoes, lb. of mushrooms, toasted bread, salt, paprika and parsley. Grease a casserole, slice up the tomatoes and mushrooms, dice the toast and place in alternate layers. Sprinkle each layer lightly with salt, paprika and parsley, and bake for hour. Vegetable Stew. 1 cauliflower, 2 potatoes and 2 onions. Grease a pie dish, break the cauliflower into small pieces, slice the potatoes and onions; season with celery salt and paprika. Blend all the ingredients together. Add a dessertspoonful of water and 1 tablespoonful of olive oil. Cover and bake slowly in oven. Wheat Roast. Soak 1 cupful whole-grain wheat, then cover with plenty of water and cook until the kernels burst. Allow it to cool. Then add: 1 large grated onion, 1 cupful ground almond, 1 well-beaten egg, 1 saltspoonful marjoram, 1 saltspoonful sage, season with celery salt and cayenne pepper, adding 2 tablespoonfuls olive oil. Place in an oiled dish and bake for 1 hour. Serve with tomato sauce or browned flour sauce. Wheat Savoury. 1 cupful of wheat, 3 tomatoes (skinned), 2 onions, 1 egg, olive oil and seasoning. Soak the wheat for 3 days (changing the water frequently), then simmer until well cooked, adding the oil, tomatoes, onions (braised), egg and seasoning. Bake. in the oven. for about 15 minutes. White Turnip. Cook some turnips in a casserole in a little water and some olive oil until soft and the liquid absorbed. Then mash and add a little more oil, 1 tablespoonful of cream or tinned milk, 1 beaten egg or a little grated cheese. Season to taste. Bake in a greased pie dish for about 15 minutes.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS SANDWICH FILLINGS (SAVOURY)

Celery or Chive. Cut and chop finely some celery or chives, and mix therewith some stiffly whipped cream. Cheese. A portion of cottage cheese, spring onion, a little mustard, and celery salt to taste. Chop the onion finely and mix along with the other ingredients and the cheese. Cream Cheese and Olive. 1 cream cheese, cupful of thick sour cream and cupful of minced stuffed olives; season to taste. Cream Cheese and Walnut. 1 cream cheese, cupful of thick sour cream, cupful of chopped walnuts; salt to taste. Cucumber and Cream Cheese. Grate a 2-in. length of cucumber without peeling it, and blend with 1 small cream cheese, adding thick sour cream thereto. Season with a dash of cayenne and white pepper, a pinch each of salt and paprika. Green Pea and Sweet Corn. A large cupful of green split peas, 1 tin sweet corn, 1 tin tomato pure, ,a braised onion and a little matzo meal; season with marjoram, pepper and salt. Boil the peas into a pulp and add the other ingredients thereto. Pimento. 1 tin of pimento, 1 bottle of Heinz tomato chutney, 1 large onion (finely cut and chopped), lb. grated cheese, lb. butter. Mash the pimento with a fork. Blend all the ingredients together and allow to stand for at least a day before use. Pine Kernel. lb. milled pine kernels, lb. tomato, 2 ozs. butter, a level teaspoonful of marmite. Melt the butter in a pan, pound the tomato and drop it into the butter; stir, and then add the ground nuts and marmite; season to taste. A clove of garlic on the end of a fork when stirring improves the flavour. Piquant Spread. Melt 1 small cream cheese and 1 oz. of butter in a double boiler; add 2 ozs. of thick tomato pure and sufficient ground` almond to make it into a paste. Season with a dash of white pepper and salt to taste. Tomato. 1 tablespoonful breadcrumbs, 1 large tomato, 1 egg, 1 oz. butter, 1 saltspoonful of ground mace and a little pepper and salt. Cook the tomato in the butter, add beaten egg, stirring all the time, then beat in the breadcrumbs and add the other ingredients. Walnut. lb. ground walnuts, 1 oz. butter, 1 bay leaf, 1 tomato, cayenne pepper and salt to taste, a little marmite, 1 egg. Place the butter in a pan with 1 bay leaf, and cook. Rub the tomato through a sieve into this mixture and add the other ingredients. Melt a little marmite in a drop of hot water and add thereto. Add a well-beaten egg and cook until it thickens.
SANDWICH FILLINGS (SWEET)

Honey and Nut. (a) Mill a quantity of pine kernels or walnuts and mix with the desired quantity of honey, according to taste. The flavour is improved if the pine kernels are slightly roasted before milling. (b) Put a quantity of pine kernels through a mincer, and then cream them by stirring briskly with a fork, at the same time adding a little lemon or orange juice in which some honey has been dissolved. Raisin and Nut. Soak some raisins in lemon juice for several hours, and afterwards mix them with a quantity of milled nuts; then mince to a paste with a fork.
SALADS
Read the note in Chapter V. relating to the preparation of salads and the harmonious
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combination of their ingredients. Apple and Celery. Pare some soft, mellow apples and dice them; also an equal quantity of finely chopped celery, and blend some mayonnaise therewith. Banana, sliced, may be added. Serve on lettuce, and garnish with chopped blanched almond, walnut or pimento. Asparagus. Serve 6 sticks of cooked asparagus on some leaves of lettuce, add a little grated carrot and garnish with pimento and I or 2 black olives; also mayonnaise dressing. Asparagus Bouquet. 4 small rings cut from green peppers, 8 3-in. strips of cucumber, 8 3-in. strips of tender celery, 8 asparagus tips, 2 cupfuls of shredded lettuce. Wash the peppers and cut crosswise; allow 2 strips of cucumber and celery and 2 asparagus tips to each person; place in the pepper rings, stand upright in lettuce nests and serve with paprika French dressing. Avocado. Cut the avocado in two, lengthwise. Fill the cavity with a dressing made of grated horse radish, a little honey, celery salt, lemon juice and fresh cream. Serve on a lettuce leaf. Beetroot. Fill the centre of the dish with cold baked beetroot (diced), surround with lettuce leaves; pour thereover some dressing, and garnish with finely scissored chives. Beetroot and Avocado. Sliced avocado encircled by grated baked beetroot and topped with thick sour cream. Serve on a bed of crisp lettuce; garnish with watercress and ripe olives. Cabbage. Shred finely raw bleached cabbage, scald and drain, finely chop an onion, and cut celery into small pieces; sprinkle mustard seed thereover, and blend together with mayonnaise dressing. Serve on a lettuce leaf and garnish with cress, watercress, pimento, tomato or olives. The onion is more digestible if previously soaked in olive oil for an hour, and drained. Chiffonade Endive. 1 head of endive, cupful of French dressing, 1 tablespoonful of finely minced onion, 1 tablespoonful of chili sauce and 1 chopped hard-boiled egg. Crisp the endive, separate the stalks and arrange on individual plates. Pour over it the French dressing mixed with the onion, chili sauce and egg. Date and Cheese. Wash well a handful of dates, stone them and fill the cavities with cottage cheese mixed with milled nuts or chives. Serve on lettuce or watercress. Grape Fruit and Banana. Peel the grape fruit and remove the pith. Cut it into small pieces and lay them on a bed of lettuce. Slice the banana thereover, and garnish with mayonnaise or nut cream. Health Salad. 1 head of crisp lettuce, 4 tablespoonfuls of minced green pepper, 1 cupful of finely shredded, scalded, white cabbage, cupful of minced radish, cupful of cottage cheese, 2 tablespoonfuls of bran flakes and 4 tablespoonfuls of French dressing. Arrange the lettuce on four salad plates; on each place a small mound of the minced pepper, cabbage and radish. Make, 8 small balls of cottage cheese and roll them in the bran. Garnish each salad with 2 balls of the cottage cheese and pour over all the French dressing. Melon. Choose the green cantaloupe variety; remove the rind and cut the slices into small pieces. Serve on lettuce with sliced tomato (skinned); sprinkle with cinnamon, nutmeg or curry powder, and garnish with mayonnaise or nut cream. Peach and Melon. Dice some melon and ripe peach. Blend them together with a little cinnamon, nutmeg or mace, and garnish with rich cream. Use no green-stuffs therewith. Pear. Place a half portion of pear on a lettuce leaf, garnish with violet petals and roasted brazil nuts, and add mayonnaise dressing or whipped cream thereto. Pineapple and Cheese. Fresh or tinned pines may be used. Serve a slice on lettuce, cress or endive with cottage cheese, or alternatively with sliced banana. Garnish with lightly browned milled nuts and strips of pimento. Potato. Bake some potatoes in jackets (not too tender), allow them to cool; then skin and dice them; chop finely an onion and soak it in olive oil for an hour, then strain; slice a hard-boiled egg. Blend all the ingredients together, adding as seasoning a little celery salt and a dash of
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cayenne. Allow the mixture to stand awhile to permit the onion flavour to permeate the other ingredients. Serve on lettuce and garnish with mayonnaise or thick cream. Olives and tomato or olives and pimento may be added.
SALAD DRESSINGS
French. 1 teaspoonful of honey, 1 saltspoonful of salt, 1 saltspoonful of mustard, a dash of cayenne, 2 tablespoonfuls of lemon juice. Mix all the ingredients together, and then add olive oil and lemon juice. Use a fork with a bean of garlic on the prongs to whip up the mixture. Mayonnaise. 1 egg, l teaspoonful of salt, 1 teaspoonful of mustard, saltspoonful of cayenne, and a tablespoonful of sugar; whip together. Add thereto pint or so of olive oil very slowly, steadily whipping with a double egg whisk. Then add the juice of several lemons and a tin of unsweetened milk. This mixture will keep for several days if kept in an airtight container. Thin down with tinned milk and lemon juice as necessary. Mayonnaise (Eggless). 1 small teaspoonful of mustard, a little sugar or honey, salt and cayenne. Add the juice of half a lemon to these ingredients, and use a fork with a bean of garlic on the prongs to whip it up. Then add slowly a small tin of unsweetened milk and whip until the right consistency is attained. Lemon juice tends to thicken the mixture. Nut Cream. 2 ozs. of milled nuts, 2 tablespoonfuls of lemon juice, 1 dessertspoonful of honey. Beat these ingredients thoroughly together and allow to stand awhile. Cream, fresh or tinned, may be added. Plain. Equal quantities of lemon juice and olive oil, a little honey, celery salt and cayenne. Beat all together until well emulsified.
DESSERT DISHES
Agar-Orange Pudding. 1 pint of orange juice, the juice of 1 lemon, grated rind of 1 lemon and 1 orange, cupful of sugar, 1 cupfuls of cold water and 1 tablespoonful of flaked or 'cut agar. Place the agar in cold water with the sugar, grated lemon and orange rind, and simmer until the agar has dissolved. Strain through butter muslin and add to the orange and lemon juice. Turn into individual moulds and leave in a cool place to set. Serve with cream. For diabetics, sugar may be omitted. N.B. -The juices of small fruit berries may be treated in a similar manner. Apple Almond. 3 lb. of apples, peeled and cooked in an earthenware jar without water. Blend with 3 ozs. of breadcrumbs and turn the mixture into a baking dish. Spread thereover a mixture of 3 ozs. butter, 4 ozs. of brown sugar, 4 ozs. of ground almond, and 1 beaten egg. Decorate with blanched almonds and bake until firm (about 40 minutes) in a moderate oven. It may be also baked as an open pie in a pastry shell. Serve hot or cold with cream. Apple Charlotte. 3 lb. apples, l lb. bread, 1 cupful of chopped nuts, 1 cupful of sultanas or currants, 1 cupful of brown sugar and 1 cupful of apple juice. Peel the apples and cut up, also cut up the bread into small pieces and fry in fat. Blend together the apples, bread, nuts; sugar and sultanas, turn into a buttered dish and bake for an hour. Apple Fritters. As an alternative method to slicing the apples, they may be grated just before use and folded into the batter, then dropped in spoonfuls into deep fat and fried. Apple Omelette. Pare and core 4 large apples and cook in , an earthenware dish- without water. Pass through a sieve and beat into a cream while warm. Add thereto a tablespoonful of cocoanut or pine-kernel butter, 1 tablespoonful of honey and a teaspoonful of ground cinnamon. Whip separately the whites and yolks of 2 eggs. Add the yolks to the mixture first and blend well together, and then fold in the stiffly beaten whites. Turn out into a greased dish and bake to a delicate brown colour in a moderate oven.
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Cranberry and Banana. 2 cupfuls of cranberry, 1 cupful of brown sugar or some honey, 3 sliced bananas, 2 cupful of hot water. Wash the berries; add the sweetening and water. Cook in a covered pan until the berries finish popping. Place one-third of the fruit in a deep dish well greased, add a layer of sliced banana and continue with alternate layers of cranberry and banana. Cover tightly with a good flaky pastry. Fruit Cake (laxative). lb. Spanish black figs, lb. prunes, 4 lb. dates and 1 oz. senna powder. First wash the fruit well in several applications of hot water, and then dry in the oven. Pass the fruit through a mincer, adding the powdered senna gradually; then pass the mixture through the mincer a second time. The prunes will require to be soaked over-night to loosen the stones and then dried before mincing. Pat the mixture into a large cake and dust with rice flour. Fruit Mould. - 4 juicy oranges, 4 juicy lemons (baked), 1 cupful of water, 1 heaped tablespoonful of agar-agar and honey to sweeten. Dissolve the agar in the water, and afterwards add the other ingredients. Cut up a banana into slices and place them at the bottom of a dish, pour the liquid thereover and allow it .to set. Serve with whipped cream. Ginger Patties. Fill patty shells with small pieces of crystallized ginger, a little whipped cream on the top and a sprinkle of milled nuts which have been previously browned in the oven before being ground. Ice Cream. 3 eggs, 1 cupful of sugar; whip them together and add thereto 1 large tin of unsweetened milk, 1 pint of fresh milk, 3 or 4 whipped bananas and a pinch of salt. Place in a freezer. Various fruit juices may be also used. Pancakes. 1 level tablespoonful of flour, a pinch of salt, yolk of egg and 3 tablespoonfuls of cold water. Blend the ingredients together and beat the batter well. Then fold lightly into the mixture the stiffly whipped white of egg. Turn into a heated frying pan with a little butter. Cook gently on one side only; do not turn. The pancakes may be slipped under the grill for a minute or so. Spread over one-half some warm maple syrup, jelly, jam, etc., and fold the other half thereover. Serve while hot. A savoury filling comprised of finely cut chive, parsley or mixed herbs, adding a dash of paprika when folded, may be substituted. Prune Souffle. Wash thoroughly lb. of prunes and then soak them for several hours in apple cider; drain and add a little boiling water and allow to simmer until tender. Remove the stones and rub the prunes through a sieve; then add a little honey. Whisk the whites of 2 eggs to a stiff froth and fold lightly into the pulp. Turn the mixture into a greased pie dish and bake for about 15 minutes. Serve cold with whipped cream. Sago and Apple. Soak some sago in water for an hour or so, and then cook with sliced apple, adding a little honey to sweeten and a little cinnamon or a few cloves as flavouring. Serve with cream. Strawberry Shortcake. First make a rich scone1 lb. flour, 6 ozs. trex, teaspoonful of salt, 1 teaspoonful of bi-carbonate of soda dissolved in 1 cupful of sour milk or buttermilk; bake in a quick oven. When done, break open the scones while hot and butter them. Place a layer of strawberry and whipped cream on the bottom portion, replace the top portion and add more strawberry and cream. Use tinned strawberry when the fresh variety is not available. Other fruit berries may be used similarly. Tapioca Cream. 3 tablespoonfuls of fine tapioca, 4 teaspoonful of salt, 4 cupfuls of scalded milk, honey to sweeten, 1 or 2 egg yolks, slightly beaten, white of egg, stiffly beaten, 1 teaspoonful of flavouring. Add the tapioca and salt to the milk and cook in a double pan, stirring frequently. Add the honey. Pour a small portion of the tapioca mixture over the egg yolk, stirring vigorously. Return to the double pan and cook until it thickens. Then remove it from the fire and add the flavouring. Fold a small portion into the stiffly beaten white. of egg; add the remaining tapioca and blend. Serve in individual glasses and decorate with whipped cream and chocolate shavings.
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Alternative decorations. (a) caramel syrup and -chopped nuts, (b) tinned strawberry, (c) sliced peach, (d) cherry, (e) crystallized ginger, (f) dates (chopped). Tapioca Pudding. 1 cupful of tapioca, 1 pint of water; soak over-night. Boil slowly until transparent. Cook some rhubarb, adding the juice of 1 lemon and the rind of a lemon, a little honey or brown sugar. Blend all the ingredients together and serve in individual moulds decorated with sweet cream. Treacle Pudding. Grind one cupful whole-grain wheat and soak in sufficient cold water to be absorbed overnight. Add 3 ozs. grated carrot, 2 well-beaten eggs, 1 oz. melted butter and 1 pint milk. Blend all ingredients together. Place in a pudding- bowl 3 tablespoonfuls treacle or golden syrup, pour the mixture thereover and steam for 4 hours. Serve with cream or a sauce. Trifle. (a) Crumble a plain sponge cake and soak it in ginger ale or the syrup of preserved ginger. Make a thin custard, adding vanilla or almond flavouring, and pour thereover. Then take a cupful of water, a tablespoonful of agar-agar, the juice of 1 lemon and 2 oranges. Boil until the agar has dissolved. Allow it to cool slightly, and add thereto sliced banana. Pour the latter mixture over the custard. (b) Crumble a plain sponge cake. Line a dish with a layer thereof, then add a layer of fresh ripe loganberries, mashed, stewed or tinned; another layer of sponge. Pour thereover some custard. Brazil nuts, slightly browned in the oven and then milled, may besprinkled over the custard. Serve with whipped cream. Other kinds of fruit berries may be used similarly; also fresh grated pineapple makes a delicious filling.
SCONES. BISCUITS. ETC.

Barley Scones. 6 ozs. each of barley flour and wheaten flour, a pinch of salt and a heaped teaspoonful of baking powder. Blend well together. Rub 3 ozs. of butter or trex therein and then mix with milk to a soft dough. Roll out, cut into small rounds and bake in a quick oven. Bran Muffins. 2 cupfuls of bran, 1 cupful of white flour, 1 teaspoonful of bi-carbonate of soda dissolved in a cupful of sour milk, 2 tablespoonfuls of treacle, 4 ozs. of trex or olive oil, and 1 egg. Mix in the usual way and bake in a moderate oven in well-greased muffin tins. .. Charcoal Biscuits. lb freshly milled wheat, 3 ozs. butter or trex, 1 heaped teaspoonful powdered charcoal, a little salt. Blend these ingredients together and mix with cold water. Roll out to desired thickness, perforate with a fork, and bake in a slow oven. Corn Muffins. Use 1 cupful of cornmeal, 1 cupful of wheaten flour, and proceed as in the case of bran muffins. Digestive Biscuits. 12 ozs. of wheaten flour, 4. ozs. of white flour, 3 ozs. of cornflour, 6 ozs. of sugar, 5 ozs. of trex, 2 teaspoonfuls of baking power, 2 eggs, salt and milk. Mix in the usual way and bake in a moderate oven. Doughgods. (a) 1 cupful of flour, a little salt and sufficient water to make it into a muffin batter. Pat it with floured hands quickly into a very hot pan which has been rubbed over with oil or trex and set in a very hot oven. The flour should be cold and the water icecold. Doughgods are best made at early morn or late at night. (b) 3 tablespoonfuls of flour, teaspoonful of salt, 1 teaspoonful of brown sugar, adding sufficient water to make a batter. Drop into an oiled pan and set in a hot oven for 15 minutes. Butter and serve hot. The consistency of the batter, variation in salt and sugar content, will create different tasting muffins or doughgods. During Lent the salt and sugar content should be omitted. Doughgods may be also made on a waffle iron. The reason they are called doughgods is because the ancients realized that the sun, with its radiations, is the God unto life the life-giver the creator; and that which perpetuates form manifestation man is a doughgod.
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Although a doughgod has the appearance of being heavy, it will not cause indigestion or dyspepsia; it will stay on the stomach even though it may refuse pineapple or gum arabic which is given as a last resort. When out of sorts, bake a doughgod and eat it. Always make doughgods fresh for every meal or just before required they are to be eaten while hot. Digestive disturbances usually follow indulgence in hot yeasted bread, due to the arsenic developed by its yeast content. Soda and baking powder have a similar effect. The presence of arsenic interferes with the action of the stomach,. and everything taken into it hardens and becomes heavy. Some sodas will develop arsenic, and this will cause a headache, especially at the back of the head. If bread is allowed to cool, the arsenic will evaporate and not do much harm. But in a doughgod there is no yeast germ or anything else to harm, although eaten while hot. Ginger Biscuits. lb, of flour, lb. of sugar, lb. of nut butter, Ib. of syrup, 1 teaspoonful of bi-carbonate of soda, 1 teaspoonful of ginger and a small egg to bind. Roll out, cut into rounds and bake in a cool oven. Gingerbread. 2 cupfuls of honey, 2 eggs (beat the whites and yolks separately), 1 oz. ground ginger, 1 cupful of oil, 4 cupfuls of flour, 1 cupful of sour milk, 1 dash of white pepper and 1 teaspoonful of bi-carbonate of soda (dissolve in 1 tablespoonful of hot water). Bake slowly for 1 hour at about 350 deg. Fahr. This quantity will yield two loaves of delicious gingerbread,. of 1 lb. each. Ginger Cake. 1 cupfuls of flour, 2 ozs. of trex, 2 ozs. of sugar, teaspoonful each of cinnamon and ginger, teaspoonful of bi-carbonate of soda, 1 tablespoonful of syrup or treacle. Make into a soft batter with milk. Bake in a flat greased tin in a slow oven. Nut Biscuits. cupful milled blanched almonds, 1 tablespoonful walnuts, 2 tablespoonfuls pine kernels, cupful wheat flakes. Blend thoroughly and moisten with milk, water or fruit juices. Roll out and bake in the oven. Oaten Biscuits. 4 lb. of flour, 2 teaspoonful of baking powder, 4 lb. of Quaker oats, 1 oz. of brown sugar, a pinch of salt, 2 tablespoonfuls of olive oil. Bind the ingredients together with an egg. Bake in a moderate oven. Oaten Scones. lb. oats and the same quantity of white flour, 1 teaspoonful of baking powder, a little salt, and sugar. Blend well together and rub therein 3 ozs. of butter and make into dough that is rather softer than usual. Roll out into one big round, put on a baking sheet, divide into 8 sections, and bake for hour or so. Rusks. 1 lb. white flour, 4 ozs. trex, 2 teaspoonfuls of baking powder, 2 eggs and a cupful of sour milk. Mix the ingredients into a soft dough and form balls thereof. Bake on an oven sheet until nicely brown. Remove from the oven, break them open and return to the oven until browned all over. Allow them to remain in the oven to thoroughly dry and crisp. Sultana Scones. 1 lb. milled wheat, 5 ozs. butter or trex, 7 ozs. brown cane sugar, 3 ozs. sultanas, 2 eggs, teaspoonful salt, 1 teaspoonful bi-carbonate of soda, and 2 teaspoonfuls cream of tartar. Mix with 2 tablespoonfuls milk and bake on top shelf in moderate oven for about 15 minutes. Waffles. 1 breakfastcupful of white flour, 11 teaspoonfuls of baking powder, 1 cupful of water or milk, a little salt, 1 egg, 1 tablespoonful of olive oil or butter. Sift the dry ingredients. Separate the white from the yolk of the egg. Beat the yolk of egg in a mixing bowl, add the water or milk and continue to beat with the egg whisk, adding the sifted dry ingredients and lastly the melted shortening; stir it in with a fork. Beat the white of egg into a stiff froth and fold it lightly into the mixture. Wheatmeal Waffles. 1 cupful cold water, 1 heaped cupful mixed and sifted wholemeal and white flour, 2 parts wholemeal and 1 part white flour, pinch of salt, 1 ozs. butter or nut butter.
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Beat the flour into the water with a silver fork, add the salt and melted shortening. Allow to stand 1 hour or more before baking in waffle iron. The secret lies in beating the air into the batter in an open doorway, i.e., to aerate it. Wholemeal Sandwich. Prepare some doughgods. While still warm, slice them through with a knife, and when cold spread butter thereon, adding greens, tomato and sliced egg; or alternatively cheese, olive and radish. Wheaten Scones. (a) 10 ozs, milled wheat, 6 ozs. white flour, 5 ozs. trex or nut butter, 1 teaspoonful salt, 2 teaspoonfuls baking powder. Mix with milk or water and proceed in the usual way. (b) 2 cupfuls wholemeal flour, teaspoonful salt; add thereto the well-beaten yolks of 2 eggs and 1 cupfuls sweet milk. After stirring awhile, add the well beaten whites of the eggs, folding them lightly into the mixture. Bake in a quick oven for 25 minutes. Wholemeal Biscuits. (a) Mix together 5 tablespoonfuls olive oil, 2 teaspoonfuls molasses or pure honey, a pinch of salt and 1 cupful water. Blend therewith 10 ozs. fine freshly ground wheat. Allow it to stand for 1 hour. Knead it again until the dough becomes firm, adding a little white flour. Roll out thinly, cut into squares or circles, perforate with a fork, and bake on greased sheets. (b) Blend together 8 ozs. wheatmeal, 2 ozs. fine oatmeal, 1 dessert-spoonful ground celery seed and a little salt. Rub lightly into it 2 ozs. trex and mix to a stiff paste with cold water or sour milk. Roll out thinly and cut into squares or circles, perforate with a fork, and bake on greased sheets. If a sweet biscuit be preferred, add a little honey or brown cane sugar, and some spice in place of the celery seed; caraway and poppy seeds may be also used.
PASTRY
The following makes a light, digestible pastry: 1 lb. of flour, 8 ozs. of trex, a pinch of salt and just enough cold water to hold the mixture together.
BAKING POWDER
lb, of bi-carbonate of soda, lb. of cream of tartar and lb. of rice flour or cornflour. Sieve the ingredients several times through a hair sieve and store in an airtight container.
BREAD
Bread. Dissolve one ounce of yeast in a cup of lukewarm water to which has been added about a tablespoonful each of salt and sugar and a dash of cayenne pepper. It must be kept in a warm place for about fifteen minutes. In the meanwhile sieve 3 lbs. of wholemeal flour which has been warmed, make a well and into this pour one pint of warm water or milk sour or fresh, a tablespoonful of oil and add the yeast. Work in all the flour and knead well. It may be necessary to add more or less flour, as well as more or less sugar and salt. In localities where there is much lime in the water (seaside places especially) more sugar and less salt is required. Allow the dough to rise three times, working it back and kneading well each time before making it into loaves, after which allow it to rise once more and place in a moderate oven and bake for seventy minutes. If necessary, increase the heat to finish the baking. Bread Sticks. 2 cupfuls of flour, 4 teaspoonfuls of baking powder, 4 tablespoonfuls of fat, teaspoonful of salt, 1 tablespoonfuls of sugar, cupful of fresh milk. Handle the dough as little as possible. To the dough add 2 tablespoonfuls of brown sugar, cupful of raisins, cupful of chopped nuts, 1 tablespoonful of candied orange peel all finely chopped. Roll to
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inch thickness, cut into strips 1 inch wide by 2 inches long, lay 1 inch apart and bake in a moderately hot oven until brown. While still warm,. brush the top with confectioners sugar moistened with milk. Fruit Loaf. 2 cupfuls wheatmeal flour, I cupful white flour, 1 cupful treacle, 1 cupful warm milk, 1 tablespoonful brown cane sugar, 2 ozs. ground blanched almonds, 4 ozs. raisins, a little candied peel and I teaspoonful bi-carbonate of soda. Mix as usual and bake in a slow oven for 11 hours. Popovers. 2 breakfastcupfuls of flour, teaspoonful of salt, 2 well-beaten eggs, 1 tablespoonful of clarified butter, 2 teaspoonfuls of baking powder and 1 breakfastcupful of fresh milk. Sift the dry ingredients together; make a well in the flour and add the well-beaten eggs, then add the clarified butter and milk. Stir until smooth. Fill gem pans (cup cake-tins) which have been buttered, and bake in a moderate oven for 20 minutes, then increase the heat for a few minutes. Raisin Loaf. 1 lb. wholemeal flour, 6 ozs. nut butter, 8 ozs. seedless raisins, 1 gill sour or sweet milk. Rub nut butter lightly into flour and add raisins. Mix to a moderately stiff paste with the milk. Grease a shallow baking dish and place the mixture therein. Cook for 15 minutes uncovered. Then put another greased dish on the top and cook in fairly swift oven for 40 minutes. Wholemeal Bread. (a) 1 lb. wholemeal flour, to which add a little salt, rub in 1 oz. nut fat, 1 oz. yeast first dissolved in a little warm water, add sufficient water to make into a fairly stiff dough, cover and allow it to stand in a warm place for 2 hours. Arrange in tins and set in a warm place to rise for 30 minutes. Bake in hot oven for about 1 hour. (b) Make a "sponge" from cupful lukewarm water, 1 cupful white flour, and oz. yeast dissolved in cupful lukewarm water; cover and set in a warm place (about 90 degrees Fahr.) until light and foamy. Add cupful scalded milk cooled to lukewarm, teaspoonful salt, sufficient wholemeal flour to make a stiff dough. Knead thoroughly and mould into a loaf. Place in warm buttered pan, cover closely and set in a warm place until it rises to double its size, then place in hot oven. After 15 minutes lower -the temperature and continue baking for 1 hour. Wheat Cakes. Soaked and cooked whole wheat, either rolled, mashed or ground; mix with a little flour, salt or season to taste. Form into flat patties or mix with a little milk to form a pancake batter, and bake in a pan with oil or on a girdle. Serve with fruit, vegetables or syrup. A savoury patty may be made by adding a herb to taste and some grated onion. Unfermented Wheat Bread. cupful olive oil. 1 cupfuls water, 2 lbs. wholemeal flour, and 1 level teaspoonful salt. Beat the oil steadily, adding the water thereto a little at a time until an emulsion forms, resembling white of egg. When all the water has been added, sprinkle the flour very' quickly and make a stiff dough. Knead thoroughly until smooth and elastic. Allow to stand overnight, or at least a few hours, and then knead again before forming into loaves. Bake in a moderate oven for 1 hours. Small Wheat Loaf. Beat together 3 tablespoonfuls olive oil, 1 teaspoonful salt and 2 teaspoonfuls honey or brown cane sugar, adding gradually thereto 1 pint lukewarm water. Blend therewith sufficient wholemeal flour, which has been freshly ground twice through a hand-mill, until all the water has been absorbed. Allow the dough to stand some hours, then knead it thoroughly, and lastly add 2 teaspoonfuls baking powder previously mixed with a little white flour. Form quickly into small loaves and bake for 1 hour in a moderate oven. Irish Wheat Loaf. Take 6 cupfuls wheatmeal flour and blend therewith 2 teaspoonfuls bicarbonate of soda. Work in 2 ozs. trex or nut butter, then mix to a dough with sour milk. Divide into two round loaves and bake in a moderate oven. If sweet milk is used, add a little cream of tartar. Whole-Wheat Cakes. 4 cupfuls whole-wheat flakes, 2 cupful pure honey, 2 cupful olive oil or
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trex and 3 eggs. Beat separately the whites and yolks of eggs; blend together the yolks, olive oil or trex and honey. Then mix therewith the white of eggs, and finally the wheat flakes. Drop a spoonful at a time on to greased sheets and bake for 15 minutes or until light brown.
BEVERAGES
Bran Tea. Slightly brown in a slow oven a quantity of cleaned bran. Use four tablespoonfuls to 1 quart of water. Allow it to boil for 10 minutes. Strain and serve with milk or cream, adding a dash of nutmeg or cinnamon. The flavour will be improved by the addition of well-beaten white of egg. Alternatively, add lemon juice. Excellent for nervous affections. Coffee. 2 parts of Java to 1 part of Mocha. Freshly grind the coffee each time, and allow 1 teaspoonful to each cup. Add a pinch of salt to the pot. The coffee may have cold water poured over it, placed over the stove and just brought to the boiling point; or it may have boiling water poured over it and allowed to stand for 5 minutes before serving. Serve with or without cream, as desired. Orangeade. cupful of sugar, juice of 5 oranges and the grated rind of one, juice and rind of a lemon and 1 qt. of plain water. Place the sugar and 1 cupful of water in a saucepan with the grated orange and lemon rind, and boil to the consistency of thin syrup; strain through butter muslin and add to the orange and lemon juice and the quart of water. Serve cold with a sprig of mint or a maraschino cherry. Roastum. (a) To 5 parts of roasted wheat add 3 parts of roasted barley, 2 parts of roasted rye, part of roasted chicory, part of roasted Guatemala coffee, 2 parts of roasted acorn and part of roasted dandelion root. Grind fresh, allowing 1 teaspoonful of Roastum to each cup. Steep the Roastum in cold water overnight. In the morning bring it to boiling point and allow it to simmer for 3 minutes; strain and serve hot with or without cream. It neutralizes acid. (b) To 3 parts of roasted wheat add 2 parts of roasted barley, 1 to 2 parts of roasted acorn and part of roasted chicory and carrot. Prepare in the same way as (a). For breakfast, break a raw egg into a heated cup and pour over it hot steaming Roastum, adding cream as desired. This will prove a meal in itself and satisfy and fill all demands for four hours. Clerical workers and students should use this scientific menu. (c) To 2 parts of roasted wheat add 1 part each of roasted acorn and barley, part of roasted dandelion, part each of roasted chicory, maracaibo coffee bean and soya bean. Prepare as (a) and (b). Whole-Wheat Gruel. Take a quantity of soaked whole-grain wheat. Place it in a saucepan with plenty of water and cook until the kernels burst and a creamy substance exudes. Press through a sieve and serve with cream. In case of debility, blend therewith some finely ground blanched almonds or pine kernels.
CHAPTER XVIII: SPECIMEN MENUS

BREAKFAST
Baked apple with cream. Whole wheat gruel. Toast marmalade coffee or tea. Pony glass of orange juice. Whipped banana rolled oats cream. Crisp bread coffee. Grape fruit flaked wheat cream.
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Poached egg in season. Melba toast honey coffee. Grated apple bran whipped cream. Pine kernels (lightly roasted) raisins. Cream of wheat. Toast-marmalade-cocoa. Baked banana cooked rice whipped cream. Corn muffins butter. Pine kernels (lightly roasted). Thyme tea. Bilberries cream cornflakes. Melba toast butter honey. Mat tea. Slice of pineapple with mint leaves. Waffles or whole wheat pancakes honey or maple syrup. Tea or coffee. Sliced peach diced melon cream. Dextrinized raw rolled oats. Pony glass of pomegranate juice. Cream of wheat cream. Wholemeal muffins. Black tea or coffee. Avocado mango cream. Cup of roastum (black). Whipped banana whipped white of egg flavoured with orange juice. Cup of roastum (black). Ripe figs sliced peach cream. Dextrinized raw, rolled oats. Strawberries dextrinized coconut raw rolled oats cream. Cup of chocolate.
LUNCH
Scrambled egg with chopped parsley and chives served on toast. Radish watercress green onion. Juice of half a baked lemon. Ginger cake. Combination salad. Creamed mushroom on toast parsley (finely chopped). Agar milk mould with crystallized ginger and whipped cream. Combination salad. Parsnip savoury mushroom sauce. Leeks on toast. Rose leaf tea with lemon. Apple and celery salad. Hard-boiled egg chilled rice, with pimento strips and creamed curry sauce as garnish. Baked apple and cream. Salad or turnip juice. Baked cauliflower dumplings browned flour sauce.
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Agar milk mould vanilla flavouring desiccated coconut whipped cream. Combination salad. Brussels sprouts and sliced potato baked together. Biscuits and cheese. Black tea. Salad. Creamed carrots and peas in patty shells. Agar milk mould with coffee flavouring and whipped cream biscuits. Salad. Peeled tomato filled with cottage cheese and chives. Serve on bed of lettuce cress endive thick sour cream. Bread sticks (dextrinized). Potato pancakes apple sauce-black coffee. Salad. Grated raw carrot sprinkled with ground aniseed seed raw asparagus peas French dressing. Serve on crisp lettuce leaves green onion finely cut. Biscuits glass of milk. Salad. Tomato filled with chopped onion celery mayonnaise. Serve on bed of crisp lettuce. Garnish with chopped parsley. Bran muffins cream cheese. Salad. Baked beetroot grated sprinkled with caraway seed finely cut onion. Serve on crisp lettuce. Cover with thick sour cream. Apple pie cheese black coffee. Fresh fruit salad. Melon peach banana avocado cream. Cream of corn tomato soup. Biscuits ginger cake.
DINNER
Beetroot soup. Rice savoury Brussels sprouts horse-radish sauce. Melon salad nut cream. Ginger biscuits black coffee. Lentil soup. Barley roast-creamed turnip with browned flour sauce. Combination salad. Irish moss mould whipped cream. Marjoram tea. Tomato soup. Baked potato, mashed, creamed and re-baked creamed peas-browned flour sauce. Asparagus salad mayonnaise (eggless). Biscuits sage tea.
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Brown bean soup. Baked potato French beans tomato sauce. Cabbage and celery salad mayonnaise (eggless). Biscuits black coffee. Sweet corn soup. Stuffed marrow cranberry sauce. Apple and celery salad mayonnaise. Ginger sponge (warm) browned flour sauce sweetened with honey. Potato soup. Spinach poached egg garnished with pimento. Combination salad. Baked apple whipped cream black coffee. Cream of celery soup. Nut rissoles cranberry jelly. Vegetable stew browned flour sauce. Pineapple and cottage cheese salad. Biscuits black coffee. Green salad French dressing. New potato carrot peas; cooked in casserole. Fresh cream over all and allowed to stand for a few minutes before serving. Bilberry pie. Tomato cucumber salad. Baked sweet potato butter. Aubergine (baked) with onion apple sauce. Slice of papaya. Savoury rice creamed carrot corn. Irish moss pudding. A small cup of black coffee, where indicated, aids digestion. The use of other beverages during meal time is not advised as they weaken the gastric juices; they are included as a concession only to those who have not yet overcome the habit.
CHAPTER XIX: THE DAYS OF REMEMBRANCE

HALLOWEEN POTTAGE
HALLOWE'EN (October 31st) is a special occasion; it is the night preceding All Saints' Day (November 1st) and All Souls' Day (November 2nd). These three days have played an important part in the Patriarchal Orders of the ancients and are of vital significance to all those who appreciate the glory, the beauty and the greatness of Patriarchal Days. The Patriarchs are revered for their individual and free thought which they entertained and sustained, having made glorious the thought which has come down through the ages to the present day. The ancients believed that there is no separation in spirit, that all entities are united, the same as link unto link, making a complete chain. Although departed from this earthly life, the chain of
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relationship is in no wise severed, but rather tempered and strengthened. Consequently, the fading away of the body from this mortal plane may be likened unto the flying sparks from the links ,of that mighty chain of human relationship. Those who have departed from sight, have departed only apparently, only to the eyes of flesh; the links remain intact, although invisible. This state of transition was called Sainthood, and the departed ones were called Fravashis or Saints Victorious. October 31st and November 1st and 2nd were the days set apart to recall to memory the links in the great chain of ancestry and were dedicated to the memory of all those who have accomplished their particular mission in life as well as all those who have an unaccomplished part, for there can be no loss to the entity. The traditional Pottage was prepared at this time in remembrance of the great Family of Mazda. It was not for the strengthening of the Saints of God that the pulses were prepared on the days of remembrance, but because the pulses are the link between the tuberous vegetation of the soil of the earth, or that which ripens under the ground, and those upon the earth, and then those which ripen far above the ground. There is a transitory state from one great class unto another, an intermediary through dissolution of form, paving the way unto another category. All dishes made of transitory vegetation were called Pottage. On occasion other transitories were added, such as rice, barley, corn, etc. Hallowe'en is the eve of All Saints' Day and All Souls' Day, and members of the great Family of Mazda continue to celebrate this sacred event of ancestral remembrance. The historical Pottage is partaken of in a spirit of thankfulness unto the memory of all the great Fravashis who have gone before to lighten and brighten the pathway through life. Blest be the tie that binds Our hearts in royal blood, The fellowship of kindred minds Is like to that of God. In partaking of the Pottage one is transported to ancient days when all the relationships existing here on earth and beyond the earth are recalled to memory. While stirring the Pottage during preparation, it was the custom to recite the names of one's relationships, the whole genealogy, going back to the genesis of one's lineage. In the hour of festivity all those who are near and dear are remembered according to the relationship one to the other by virtue of tribal ties and that tie which eventually unites each one as in the Beginning, recognizing in each and every one the Original Entity which ever blends with the Infinite. In so doing, one becomes conscious of the greater relationship with renewed power of illumination and of the Peace which surpasseth all understanding; and by virtue of that Peace continue to prosper in Peace, enjoying health of body, power of mind, and able to cope with the conditions of the time, assisting the Cause with every means, that the Day may be hastened, that Great Day which shall transfigure each and every one of the Aryan White Race into the Transparent Race, a race capable and able to enjoy the gifts, the treasures, the attributes, the endowments of the Infinite here upon this earth, even in this form of matter, to enjoy God's Peace.
PREPARATION OF POTTAGE
Lentil. Wash thoroughly in nine different waters, then soak for three days in cold water, the water being thrown away twice daily and fresh added; this not only increases the bio-chemic salts, but makes them more wholesome. Afterwards place them in a saucepan and simmer until tender. Rice. Wash in similar manner to the lentil and soak; then bring a pan of water to the boil, allowing one cup of water to each teaspoonful of rice. Place the rice therein, one teaspoonful at
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a time, and allow it to boil rapidly for twenty minutes. Afterwards transfer to a colander and rinse under the cold water tap in order to separate the grains and so remove the starch content. When the lentil and rice are cold, blend and season with a selection of the following: bayleaf, celery seed, curry powder, scorched parsley, fried onion. Transfer to a well-oiled baking dish and bake slowly for half-an-hour, then increase the heat and allow to bake to a nice golden brown. Pea Dish. Use the variety known as chick or garavanza; it is the large thousand-cornered pea, neither round nor square, neither five-pointed nor six-pointed. Wash in similar manner to the lentil, soak, and then cook for several hours until tender. Afterwards hull and mash. Next toast some bread and soak it in the water drained from the peas, adding salt, origanum, marjoram or other savoury herb; blend with the mashed peas, make into rissoles, roll into browned flour and fry in olive oil. Should the pea dish be not desired, add the peas to the rice and lentil dish. Serve with browned flour sauce. Master favoured the aforementioned Pottage recipe for Hallowe'en. The following additional combinations may be used, adopting the same method of preparation, using either whole-grain wheat, rice or barley (cereal) as a base and less quantity of each of the other ingredients: (a) Whole-grain wheat: green split pea: lentil. (b) Rice: bean: lentil. (c) Barley: green split pea: lentil: sweet corn.
CHAPTER XX: THOU SHALT NOT KILL

A STUDY OF THE MEAT QUESTION
GOD said: "Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat." Such is the advice given by mother nature, and her language stands inscribed before us in the open book of nature that none may err therein. Still, we murmur against the manna, the bread from heaven, and long for the fleshpots of Egypt. We are not satisfied with the vegetation nature offers; in our greed and avarice we long for her very blood, her life.
WHY WERE ANIMALS CREATED

Some people believe that animals were created for us to eat. For what, then, were we created? They attempt to justify their action by saying that according to the Law of Moses we are allowed to eat of the animal kingdom. True, we are given allowances as we demand them, but remember that every act of injustice brings condemnation. Israel made the demand for fleshpots. Should it be denied them? They received laws as a consequence. Did they keep them? Israel demanded a king like unto other nations. "Give them a King," said the voice of God; "and it shall be unto their condemnation." Think and reflect; remember, you may demand, but murmur not when condemnation comes, when sickness, sorrow and poverty enter your home you reap what you have sown and the voice from the realms of Mazda will descend upon your ears: "The blood of thy brother beings cries out to heaven for justice."
HUMANITARIANS
It is strange to hear people talk of Humanitarianism, who are members of societies for the prevention of cruelty to children and animals, and who claim to be God-loving men and women,
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but who, nevertheless, encourage by their patronage the killing of animals merely to gratify the cravings of appetite. Many seek to excuse themselves with the worn-out quotation that we belong to the carnivorous section of the animal kingdom; our teeth are supposed to prove it. Because one has a tendency to kill and eat animals, it is no more an excuse than the tendency to steal is recognized by the law as an excuse for theft. Even if man were created a carnivorous animal, is there no way for him to outgrow it as he becomes more intelligent? Moses tells us "Thou shalt not kill," and by every law of God and Nature, one has no right to kill anything, be it man or beast. Because certain animals live upon their prey, it does not prove that one has a right to eat them in turn, any more than a man has a right to prey upon his neighbours. The animal kingdom must be redeemed by the life of the higher and nobler species, not by eating the animals, but by loving them and recognizing in them the reflection of our own ideas and ideals, which in their case have not yet been completely developed. Some people seem to think that if the animals were not eaten, they would multiply so rapidly as to overrun the earth. Is it not true that the more beef there is consumed the more there is raised? These people do not seem to understand that there are men in the business who have made an effort to increase their stock by forced means. Let the cattle alone and they will not increase so rapidly when without human care. For the sake of an appetite, which is a mental habit, acquired by our abnormal desires, men will stuff themselves with foods not harmonious to their welfare, forcing their organic functions to do much more than is actually needed, and then try to convince themselves that it is all right, that nothing is wrong. What is the difference between the drunken man in the gutter groaning, "I am all right," and the rich man lying in his easy chair groaning, "There is no pain, I am all right"? We would agree with the drunkard should he quote to the rich man, "It is better to be drunk with wine than swollen with sham piety; though I be drunk, I am better than thou art, for thou drinkest conscious blood, I merely the blood of wine. Be just and pronounce which of us twain is the more sanguinary." Some people of an occult bent suggest to themselves that by eating the animals they redeem them from their lower conditions to a higher consciousness of evolution, thereby decreasing suffering. If this be true, the same reason would justify the cannibal, according to his understanding, in the eating of human flesh. Nature tells us plainly, through the mouth of the prophet Isaiah, that, "He that killeth an ox is as if he slew a man." Try as hard as you can to pacify your uneasy conscience, nothing will excuse the eating of animal flesh, and neither God nor prophet nor man will justify such actions as are contrary to the law of nature, which desires to uphold all things for the good of all.
THE FOUR KINGDOMS

The four kingdoms of substance are the elementary, mineral, vegetable and animal. The animal cell is the culmination of the evolutionary processes, and once having reached the highest development of conscious formation, the cell must disintegrate into the elementary or atomic, where, purified, it again and again takes up the ceaseless process of evolution into space governed by time. The fundamental principle of manifested life is the elementary, and having evolved through the mineral and the vegetable, we, to a very small degree, subsist upon the vegetable, still less upon the mineral, but, largely, through the breath, upon the elementary compounds. The human being is merely one particular kind in the variety of the animal kingdom. The difference is no more than that between the other species of those we call lower in creation. When the idea of differentiation once dawns upon the mind, we begin to recognize the responsibility of a position of superiority, and we are consequently expected to protect everything of an inferior kind, as the latter by evolution, and as a consequence of individual self, becomes like unto the idea expressed by and through our own individual being. The individual self-consciousness is the culmination of all the animal creation, and the destruction thereof is a
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violation against the collective thought of existence; it is equal to a criminal offence, the just punishment of which would be the loss of the position attained by the criminal. Once we accomplish the process of cell formation from negative to positive activity, and transform the unconscious to the conscious and self-conscious, we shall have grasped the law of selfpreservation. To subsist upon the species we represent in sum and substance is not selfpreservation, but destruction of the species into which we intend to develop; and instead of progressing we would merely perpetuate the lower order of animal existence, with all its animalistic tendencies and characteristics. Have you ever thought of the fact that our bodies are composed of the food that we have eaten? Fancy a person who weighs eleven stone eating just one pound of pork a day, although many people eat much more meat than that. This small amount eaten daily would amount to thirtythree stone in one year, and the poor creature weighs only eleven stone ! Where is the man? Where is the pork? Do you wonder, then, that some people not only look like hogs and other animals, but also live and act like them? The body, whether of a man or of an ox, whether killed by an accident, an axe, knife, gun or science, when it has breathed its last becomes a corpse, and the most fitting place for it is the graveyard and not our stomach. A piece of corpse in the stomach of a civilized man, and yet we speak with horror of cannibals eating human corpses ! If eating meat, why not eat the most highly organized form of meat, which is not beef or mutton, but human flesh? If you still believe in the eating of flesh, then you must admit that at least as far as the fitness of food is concerned, the cannibal has the best of the argument. In early times in some countries where they did not believe in capital punishment as much as they do in countries whose inhabitants are addicted to excessive meat-eating, the criminal was condemned to prison for life and fed exclusively on meat and wine. For the first few days he fared very well, even sumptuously, but after four or five days he would begin to grow weaker and weaker, and in thirty days, at most, he would be compelled to succumb. It was not the wine that killed him, although liquor used with meat will hasten the final result.
HERBIVOROUS ANIMALS
Have you ever thought whence the cow gets her nourishment, in order to produce the milk which contains all the necessary elements for the bodily needs of the human being? The horse is not a meat-eater and yet it has strength, endurance, speed. Among Oriental people the elephant has for centuries symbolized strength and wisdom through vegetation. Again, we read in the first chapter of Genesis the law of nature as applied to animals: "And to every beast of the earth, and to every fowl of the air, and to everything that creepeth upon the earth, wherein there is life, I have given every green herb for meat; and it was so." It has been proven by continued experimenting that carnivorous animals can be kept on a herbivorous diet, and they will not only live, but will thrive on such a diet. Yet when we come to man we are told by flesh eaters that he must eat meat to get strength. If it is possible for cows, horses, elephants and other herbivorous animals, and even carnivorous animals, to thrive upon the products of the vegetable kingdom, should not man be able to do the same?
BENEFICIAL AND HARMFUL FERMENTATION

To understand the meat question thoroughly, we must understand the relation of fermentation to digestion. Fermentation in the digestives is of two kinds, viz., digestive fermentation and spontaneous decomposition. Digestive fermentation is the result of the action of the digestive juices upon the food, chemically changing it and preparing it for assimilation. Such transformation is the natural process of digestion and should not be confounded with putrefaction which is unnatural and should be
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avoided. The usual definition of the word fermentation is spontaneous decomposition, certain phases of which are very similar in appearance to digestive fermentation, but in effect are directly opposed to the latter. Spontaneous decomposition is caused by eating meat, yeasted bread, decaying fruits, stale vegetables and wrong combinations of food. All of these cause a putrefying fermentation in the digestives, which results in the formation of alcohol, vinegar, acids or gas, and transforms the blood into waste material instead of nourishment for the body. That fermentation is of two kinds, one beneficial and the other harmful, is a fact recognized only by the few, but it is, nevertheless, one of the most important factors in the study of dietetics. In order that food may pass through the different stages of fermentation in the process of preparation for assimilation by the cells of the body, there must be corresponding stages of development or evolution through which the food has not yet passed in its natural state. Digestive fermentation, then, transforms the food in such a manner that it can be assimilated; but in the case of meat, the cell has passed through all of the stages of evolution that are possible to matter, as the animal flesh cell and the flesh cell of the human being are practically identical in formation. As matter, when once it has reached the highest point in evolutionary development, is incapable of further progression, and, as it is a natural law that nothing can remain at a standstill, but must either go forward or backward, so when meat is taken into the human stomach, it cannot be assimilated because it has already reached the highest point of development possible to the individual cell, and by natural law, decomposition into its component parts is the only remaining possibility. Such decomposition can, from the nature of the case, form nothing but waste material so far as the human body is concerned. As decomposition or putrefaction was never intended to take place inside the human body, no natural provision has been made to assist in such a process within the digestives of man. For this reason, nature must call to her aid worms, maggots, bacilli, microbes and germs in order to hasten the process of decay; but at the same time such unnatural means lay the foundation for nine-tenths of all the diseases of man. The bloody juices of the meat are all that can be assimilated in the body. For this reason, carnivorous animals like lions, tigers, etc., must eat an enormous quantity of meat to keep up their full strength and activity. Their digestives are so strong that the meat can be swallowed without mastication, the juices are quickly pressed out, and the waste material is eliminated before the decomposing material can be absorbed into the system. But even the bloody juices of the meat are not suitable for human consumption, as the blood contains animal cells and other products which will quickly undergo decomposition and fill our bodies with putrid matter. , The human digestives are no longer constituted so as to digest meat in the same way as the carnivorous animals, for civilized man has long since passed the degree of evolution when he could live on the same food as carnivorous beasts. Meat, having reached cell life, and being fibrous, cannot be properly assimilated: it can only be expurgated from the system. There are no gastric juices sufficiently strong chemically to dissolve or absorb it. If there were, these juices would dissolve the very linings of the stomach itself. Man to-day is a brain being in contra-distinction to the muscle beings of the lower forms of evolution, and he is -endowed with intelligence to choose his food, so that he may be properly nourished without the expenditure of so much energy as is needed by the carnivorous animals. He is rather to use his energies in brain activity, so that his mind may be able to solve the many complex problems ,of life as presented by present-day conditions. Such substances as nitrogen, salts, etc., in the meat juices are readily taken into the blood, thus stimulating the heart and other organic functions to quicker action. Far this reason, a person eating meat has his animal nature quickly aroused, but relapses into degradation as soon as the stimulation of energy has become exhausted. Meat, alcohol, and tobacco are all rightly classed as stimulants. As the fermentation of decomposition takes place in the digestives when meat is eaten, instead of a normal digestive fermentation, the overworked organs call for greater stimulation to do the extra work, and an
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appetite is created for alcohol, narcotics, tobacco, and the like. Intemperance comes from wrong eating, and temperance will never be an accomplished fact until we learn how to revise our dietary and combine foods properly according to our individual requirements. For this reason, Mazdaznan teaches a simple and complete method of dietetics, and it will be impossible for humanity to arrive at a state of absolute physical health, mental activity and spiritual realization, until it learns to put Mazdaznan principles into practice.
ADVERSE EFFECTS OF FLESH EATING

Appalling as the results of flesh eating are to, the physical body, the blighting effects upon the mentality and spiritual nature are still greater. Do you know that the intelligences composing the flesh of an animal, lingering within the decaying life tissues, must awaken within your own tissue form toward activity? Do you not know that such activity is opposed to your purpose in life, leading you to your destruction, directly or indirectly, in the same sense as you have caused the destruction of the one who had a higher purpose in existence than to be consumed because of the craving of an abnormally and selfishly developed appetite? Do you wonder, then, why you are being possessed by many conditions of influential intelligences, causing your mind to drift about, weaving nets of subjectiveness around you and increasing the weight and burden of your downfall? Oh, you blind, near-sighted creature, who claims to stand at the head of creation, how low have you fallen; how you have stepped down and reached out your hand to the things below that are dragging you down to destruction ! Yes, the intelligences of these bodily dead creatures continue to live in you spiritually and give you the appetite as entertained by the beings previously inhabited. These intelligences continue their work as foreign agencies in one's body, and by their allurements and the gradually increasing negative attitude, they establish themselves toward a station in one's life which accomplishes the subjection of one's higher intelligence, until at last the unbalanced intelligences of brute nature appeal to the mind holding one enchained to the lowest conditions of existence. The sense of justice is lost and one no longer lives the life of a being, noble and sublime, but merely exists as a phenomenon of the brute reflecting through the human form. One continues through such a miserable existence on and on until the sense of justice shall awaken within the soul, gradually repaying the debt contracted with creation and its creatures. We do not entreat you to stop your criminal course for our sake, for all you do is for your own sake. If you delight in the pleasures of sin, go right on; but when sorrow and sickness come, when your "hidden forces" no longer respond to your demand, when all your "demonstrating" fails you, when science is exhausted and you anxiously call for help and that help is very slow in coming, remember that "The blood of thy brother creatures crieth unto heaven for justice." You will continue to live in fear and trembling until retribution is brought, and within your heart has become sacredly rooted: "And every herb bearing seed, and every fruit in which is a tree yielding seed; to you it shall be for MEAT."
CHAPTER XXI THE ART OF HEALING

IT is not reasonable to expect the higher forces to heal the infirmities of the body. Disease is brought about by the violation of nature's laws; hence the law demands obedience, and only through obedience unto the law will nature permit mankind to make good the wrongs imposed upon her. The following treatments are given in order to assist associates to overcome adverse
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conditions.
ADENOIDS
Mouth breathing accentuates the development of adenoids. Removal of adenoids by operation severs the connection with the spiritual brain and should be avoided. Train the child to breathe through the nostrils. If there be an obstruction in the nasal passages dilate with the finger and allow the child to sniff some borax up the nostrils and touch up the palate, then expectorate. Avoid starchy and sugary foods.
ANAEMIA
Anemia indicates an acid condition of the blood. Resort to deep rhythmic breathing and take plenty of exercise in the open air in order to oxygenate the blood. Use onions freely. Horse-radish is excellent for purifying and enriching the blood. Mix 1 tablespoonful of grated horse-radish with 2 tablespoonfuls of fresh cream and take it each day, in small quantities at a time. Horse-radish grated may be added to soups. Nettle herb tea is invaluable as a blood purifier, but should not be taken immediately before retiring as it is inclined to disturb ones rest owing to its stimulating properties.
HIGH BLOOD PRESSURE

High blood pressure arises from a toxic condition of the blood. Avoid all acid and starchy foods. Take a bean of garlic on the end of a fork and rub it on hot dextrinized dry toast until absorbed; use 3 to 4 beans at a time.
ARTERIES
Hardening of the arteries is the result of an acid condition of the system. Use plenty of fruit juices and fresh green salads. Avoid fruits, yeasted bread, starchy and oily foods, also butter and cooked yolk of egg. With every meal take 2 teaspoonfuls of raw rolled oats in order to neutralize the acids and after each meal take. 2 3-grain tablets of willow bark charcoal. Honey is also beneficial. Avoid drinking with meals.
ASTHMA
Dissolve a stick of liquorice in a cupful. of hot water. Place the liquid in a bottle and add 2 tablespoonfuls of grape brandy and 1 teaspoonful of Vegetable Essence. Take a teaspoonful before and after meals or at the time of an attack. Use also horehound tea with lemon juice sweetened with a little brown sugar. Sip hot, keeping the face over the steaming cup. Syrup of garlic, too, is beneficial. When seized with a paroxysm of coughing, lie on the bed, arms raised, limbs dangling and chest high; thereafter drink copiously of water, preferably hot. Hold a raw prune in the mouth until all the membrane separates from the pit; place another prune in the mouth when the first has become dissolved and repeat until six prunes have been taken. Crack the pit of the sixth prune and chew the kernel thoroughly. Repeat daily.
BRONCHITIS
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Bronchitis indicates inflammation of the mucous membrane or inner lining of the bronchial tubes. Abstain from food for a few days. Use hot linseed tea with lemon juice and rock candy; 3 cupfuls every 2 hours. On retiring rub the upper chest with 1 tablespoonful of warm almond oil to which has been added 10 drops of rectified turpentine and cover with red flannel. Should a cough arise place a hot water bottle, just comfortably filled, over the affected part in order to raise circulation of the blood thereto. Get the patient to breathe out to the utmost. Each time there is an attack of coughing, administer from a formula made of 1 pint of brandy in which has been dissolved 1 stick of liquorice in 2 to 3 tablespoonful doses.
CANCER
The main causes of cancer are: (a) Where conception takes place before the system has been cleansed of the poisonous virus after the monthly period, the scrofula germ is imparted to the ,embryo, which later in life develops into cancer. (b) Co-habitation during the gestative period. The virus of the unused semen endeavouring unavailingly to enter the ovum, clings to, gathers around and infests the embryo with the rankest poison. Like a worm in an apple, which lies embedded within, unseen and latent until the fruit is ripe, so cancer in man and woman (owing to lust and ignorance) may not become evident until maturity. At that time the highly acid condition of the body arising from lack of proper respiration, flesheating and vicious habits such as smoking, drugs, and sex abuse, combined with constipation, stimulates the latent scrofula germ into activity. Every boy should be circumcised and every girl curetted, otherwise the gonoidal hormones which are so essential to well-being are misdirected and drained and thus cannot replenish the glandular system. For this reason and for the prevention of cancerous conditions the menopause of woman should not be allowed, but menstruation continued until death. Cancer yields to treatment more readily during the zodiacal sign of Cancer (June 23rd to July 22nd) than at any other time. The provisions of the Cancer Act, 1939, preclude the publication of the Mazdaznan Treatment for cancer.
CATARRH
Catarrh arises through toxic accumulations in the system and the mal-functioning of the four avenues of elimination: skin, dynamics, kidneys, colon, resulting in the membranes in various parts of the body becoming inflamed; it is an attempt by nature to eliminate such. morbid matter from the system. Discard from the dietary all starchy and sugary foods, dairy produce and all stimulating drinks such as tea, coffee and cocoa. Slippery elm bark tea is beneficial and thyme tea is also remedial. Resort to rhythmic breathing and take plenty of exercise in the open air. Catarrh of the nose and throat is best treated with borax. Take a course of colon flushing, using salt or bicarbonate of soda.
CHILDBIRTH
The umbilical cord binds the child to the mother; one end of the cord is attached to the little stomach and the other to the placenta, the source of nourishment. The child draws everything necessary for its well-being from the placenta through the umbilical cord.
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During the child's birth the mother should quietly be breathing OUT. If she holds her breath she retards the child's delivery and it does not come forth so easily. By breathing out long deep breaths delivery is accelerated. The mother should take freely infusions of linden and elder blossoms as mild drinks for 10 days before delivery in order to alleviate discomfort during the period of labour. Before the birth, the mother should request the doctor, midwife or nurse in attendance to wait before severing the umbilical cord. In the animal world it is not done so quickly; the mother cleanses and licks her offspring dry and then bites off the cord.
SEVERANCE OF THE UMBILICAL CORD

After 20 to 45 minutes or more a white flat spot appears on the umbilical cord, a hand's breadth away from the child's navel. Each side of this spot should be bound with a silken thread and then the white spot cut through with a silken thread; a metal instrument should not be used. The blood that flows between the placenta and the child must have ceased to flow; pulsation must have ceased. This happens when the white spot appears in the cord. While waiting for this white spot to appear, the child should be cleansed with vegetable oil and warmly covered up. Presumably, the reason why doctors are in haste to sever the cord is that they may have other births to attend to. If there be no complications there is no danger in waiting. It will be observed that when the umbilical cord is severed too suddenly the child begins to cry and makes nervous grimaces, whereas if severed when the white spot emerges, it looks happy, contented and peaceful. It is quite a sudden enough change for the child, who has to struggle, sometimes for hours, to come from warmth into the cold, and also to suddenly change its blood circulation. In the first place, it draws the air through the umbilical cord straight into the blood, whereas when the cord is severed it is forced to breathe through its own nostrils.
NERVOUS AFFECTIONS
When the umbilical cord is severed too quickly or too short the nervous system of the child receives a shock and the front part of the brain may even become paralysed, resulting in idiocy. Moreover, the nervous condition and backwardness in the child is directly attributable to this shock that the delicate mechanism undergoes. The whole nervous system becomes affected and only after a long time do some of the nerve centres revive, while others, unable to resume their activity, remain paralysed; even insanity in later life is the result of the doctor's haste and ignorance. Furthermore, if the cord is cut too long the digestion of the child is always weak and it endures great suffering and unhappiness all its life. Nature always provides the righ spot, place and time for all things; but man in his haste and ignorance does not heed and so the vicious circle is perpetuated.
CHOLERA
Buttermilk, lemon-milk or 1 tablespoonful of boiled vinegar in milk; 1 tumblerful every hour until the condition has abated.
COLITIS
Colitis is a form of catarrh affecting the large colon. Discard from the dietary all starchy and sugary foods, dairy produce and all stimulating drinks such as tea, coffee and cocoa. Take a
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course of colon flushing. Drink copiously of thyme tea every 2 hours for 5 weeks, also take a tumblerful of permanganate of potash solution three times a day. In the early stages use agar-agar several times daily and take 2 willow-bark charcoal tablets after meals.
CONSUMPTION
Two raw prunes eaten slowly. Hold in the mouth until all the membrane comes away from the stone. Six crushed juniper berries to 1 cupful of water made into a tea; take 3 to 4 times a day for 5 weeks. Drink linseed tea copiously, inhaling the steam. Practise exhalation more than inhalation. Exercise the arms more than the limbs.
CONSTIPATION
There is no medicament more potent to alleviate constipation than dried fruits in appropriate combination: dried peach dried pear 2 dried apricots 2 dried prunes 1 dried apple 1 date 2 dried figs 1 brazil nut Each of these combinations is effective. After a meal take the dried fruit, which should first be finely shredded, a little at a time, and masticate it thoroughly; as soon as it has dissolved and it has been swallowed, take another portion. On the first day after use one observes that regulation has begun; take it Until movement has become regular, then reduce the quantity until it becomes unnecessary to continue the treatment.
COUGHS
In many cases a cough is the result of the contraction of the nerves of the esophagus or a contraction on the part of the nerves of the stomach. Take 1 oz. of almond oil and add thereto 10 drops of oil of eucalyptus and I saltspoonful of menthol crystals. Rub this liniment into the neck, chest and stomach. Place a rubber hot water bottle, just comfortably filled, over the chest when retiring. Allow it to remain there until the part is well heated and the patient falls asleep. When the cough is troublesome, take the following treatment in tablespoonful doses: 3 large grated onions, add thereto a teacupful of honey and bake it in the oven until the juice slowly exudes from the onion. Strain while hot. Linseed tea with baked lemon juice and honey is likewise remedial. Do not give milk to the child until the system is free from mucous. When on milk again, add a tiny pinch of borax and a little sugar of milk. Agar-agar moulds and Irish moss puddings are beneficial. The child who is not interested in food is often a sweet addict; this must be overcome. The saccharine fruits such as raisin, date and fig in moderation should take the place of sweets. If sweets are desired, one or two only after the main meal should be permitted. Avoid excessive use of starchy and sugary foods.
DIABETES
Diabetes is caused through acidity in the system. First resort to the Mazdaznan Distilled Water
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Cure. Take first thing in the morning 1 tumblerful of hot distilled water to which has been added 1 teaspoonful of bi-carbonate of soda; half an hour later take a second dose. A meal may be taken 20 minutes thereafter comprising lettuce, gruel or hot milk or cocoa-shell tea. Avoid all fruit except orange. At noon take another dose of bi-carbonate of soda solution and 20 minutes thereafter serve a salad and baked potato with oil. In the evening take another dose of bi-carbonate of soda solution and 20 minutes thereafter serve a salad, gruel or rice or hot milk. Diabetics should make a choice from among the following: Baked potato with plenty of olive oil, turnip, (the purple topped variety) either raw grated or cooked and mashed with cream or butter and then baked in the oven, green olives, dextrinized rice which has been cooked and chilled, asparagus, celery, cucumber, lettuce, ripe melon; gruels made from different kinds of cereals except corn and hominy. Resort to injections twice daily, using a bulb syringe; 1 dessertspoonful of bi-carbonate of soda to 1 pint of water.
DIPHTHERIA
Gargle with a solution of borax in hot water followed by one of 5 drops of sal-volatile to 1 tablespoonful of hot water retained to swallowing point, then quickly expectorate. Lastly, administer 1 teaspoonful of hot olive oil. Repeat every hour. Give hot milk freely. Take a tumblerful of fresh pineapple juice every two hours.
DYSPEPSIA AND CATARRH OF STOMACH

2 ozs. gum arabic, 1 qt. distilled water. Boil the water and pour it over the gum arabic; when dissolved strain and it is ready for use. Take 2 tablespoonfuls half-an-hour before meals; every 3 hours in serious cases. Avoid tea, coffee and cocoa and acid forming foods. Drink copiously of herb tea made of equal parts of squaw weed and bogbean (bitter clover). Slippery elm bark tea and fresh pineapple juice are likewise remedial. When in season take one persimmon before each meal.
FAINTING
Loosen the clothing around the neck and chest; give the patient air and massage the nape of the neck, the lower part of the head and also behind the ears, until hot water applications can be made to the nape of the neck. Administer a few drops of Vegetable Essence in hot water, inhaling the steam.
CARE OF THE EYES

Bathe the eyes daily with a warm salt solution; a pinch of salt added to the eye-bath of water is sufficient. Hold the eye-cup to the eye, keeping the eye open; roll the eye first in one direction and then in the opposite direction. Do this on the seven seconds breath. If there be any inflammation or infection in either eye, use two eye-baths of a different colour so as to make no mistake. After the eye bath, lightly anoint the eyelids with warm olive oil, rubbing gently in a circular motion towards the nose. In case of inflamed eyelids, mix a drop of Vegetable Essence with one's own spittle and anoint the eyes several times daily. This is also beneficial in the case of a sty.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS CARE OF THE FEET

The feet are of great importance in relation to general well-being. Many acids and poisons are eliminated from the system through the pores of the feet and in order to avoid their reabsorption the feet should be bathed, massaged and oiled, especially where subject to colds and catarrh. Fresh hose should be worn daily. Where there is soreness of the feet arising from perspiration and excessive walking or standing, bathe in very hot salted water, allowing I cupful of salt to 1 qt. of water. Add the water gradually to the foot bath until at the end of 10 minutes the heat becomes unbearable. Dry the feet thoroughly and stretch the toes, then rub the various parts, especially in between the toes, so as to remove the accumulated waste, afterwards touch up with a little almond oil. Swollen ankles should be anointed with raw yolk of egg. Sal-soda (washing soda) added to hot water is also invaluable for tired feet, using a handful of soda to the foot bath. Loss of hearing and running ears arise from a catarrhal condition, oftentimes of the stomach. In such cases careful attention to the feet is well re-paid as the auditory nerve endings are located there. Cold feet arise from poor circulation; pound them with a military hair brush. Resort also to hot and cold sitz baths night and morning for a period of 10 days. Avoid drinking with meals. In the case of flat feet, resort to No. 2 Exercise (Health and Breath Culture). Walk on the heels, then on the toes and then on the inside and outside of the feet; 3 minutes in each position, while going through rhythmic breathing exercises.
GALLSTONES
The formation of a deposit in the gall bladder of stones of varying sizes as the result of too much acid in the system. Avoid the use of nuts, mushrooms, tomatoes and acid fruits (lemon juice excepted) until the condition is overcome. Starches should be dextrinized before use. Take at one time 1 pint of olive oil and the juice of 6 baked lemons; alternate the intake of oil and lemon juice and finish up with the latter. The patient must remain in bed or in a reclining position for at least six hours. This treatment is drastic but effective and is preferable to an operation. The stones come away quite readily. Take also alternately each night 1 cupful of strong senna pod tea and 2 tablespoonfuls of Petrolatum. When Petrolatum is administered, take a tumblerful of hot water first thing next morning in order to wash away the sediment. As a deterrent, take 2 tablespoonfuls of grated black radish blended with 1 tablespoonful of olive oil 20 minutes before meals. Radish of all kinds are remedial. Should the condition be acute, the stomach may not be able to digest the black radish, in which case squeeze the pulp of the radish through butter muslin. Take 2 to 3 tablespoonfuls of the juice with an equal part of olive oil night and morning. This acts as a solvent and develops urotropin in the system. When black radish is not available use urotropin tablets; 2 tablets dissolved in a tumblerful of cold water night and morning for a period of 10 days. Herb teas made from parsley and calamus root are remedial.
GASTRIC AND DUODENAL ULCERATION

Refrain from all acid forming foods including starches and cereals; also tea, coffee and cocoa. Take the gum arabic treatment; 2 tablespoonfuls half-an-hour before meals. Diet: Hot milk with agar-agar; green salad chopped finely with oil; milk toast (hot milk poured
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over powdered dry toast); banana (whipped) combined with whipped white of egg. Agar-agar creates the process of insulin in the system and recharges the cells. Slippery elm bark tea will be found very soothing and beneficial. Take a course of Vichy Water No. 1.
GENERATIVE DISORDERS
Women should use after their colon flushing a further quart of bi-carbonate of soda solution, i.e., 1 teaspoonful to 1 qt. of hot water, as a vaginal bath, for cleansing and stimulating the womb, after which inject 1 or 2 dessert-spoonfuls of almond oil. To increase the glandular flow take a few drops of Cynoleo on a piece of sugar. Men should use Salol tablets. First take on an empty stomach 2 tablets and then every two hours I tablet; they are best swallowed dry. Alternatively, take 3 drops of Gynoleo in hot water just before retiring.
GOITRE
Apply a succession of cloths wrung out of boiling water around the throat and keep this up for 3 to 5 minutes until the affected part is thoroughly heated;; then dust with cornflour or rub in almond oil. This treatment must be continued every three hours. throughout the day and night for 5 weeks. Afterwards every 12 hours for 9 months. During this period take the juice of 2 oranges three times a day; the orange juice should be taken half-an-hour before meals. Each morning take a dose of bi-carbonate of soda solution for 10 days, then discontinue for 10 days and then repeat. Introduce plenty of agar-agar and Irish moss into the dietary; also green-leaf vegetables, especially watercress, in order to restore the iodine deficiency in the system. Resort to neck exercises.
HEADACHES
Apply hot water applications to the anus in a relaxed state with the knees close to the abdomen. Similarly, hot applications to the forehead for 3 minutes and to the nape of the neck for 3 minutes alternately or one cloth on the forehead and the other on the neck. Take 3 drops of Vegetable Essence in a wineglassful of cold water and keep the nape of the neck moist with Essence. If subject to headaches, take a course of Vichy Water No. 1; also the juice of one baked lemon mixed with teaspoonful of salt; shake well before use.
HAEMORRHOIDS
Discard from the dietary all starchy foods, cheese, sweets and highly seasoned dishes; also tea, coffee and cocoa. Colon flushing is indicated in order to cleanse the intestinal tract, then apply cold compresses and oil the rectum with white vaseline or inject a small quantity of almond oil or cocoa butter. Just before retiring insert a peeled clove of garlic in the rectum for 3 nights out of every 10 days and take a cup of hot parsley tea or a cup of weak hop tea for a period of 10 days and then discontinue for the same period and continue again as before. Slippery elm bark tea will be found very soothing and thyme and yarrow teas are also remedial.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS INDIGESTION

The severest case of indigestion may be cured by the use of from 3 to 4 lemons per day. Pour into a bottle the juice of I baked lemon and add 4 teaspoonful of salt. Shake the bottle well until the contents effervesce. This is sufficient for 2 doses. From 6 to 8 doses should be taken. Avoid all acid forming foods and abstain from tea, .coffee and cocoa, especially when sugared. A herb tea made of equal parts of squaw weed and bogbean will be found beneficial.
INFLUENZA
A hot bath should be given and the patient got to bed. Take the juice of 1 baked lemon, 1 tablespoonful of grape brandy and 2 saltspoonfuls of salt; place the ingredients in a bottle and shake well. Administer the dose and 15 minutes to half-an-hour later give 1 cupful of light jaborandi tea (8 leaves to the cup) in order to induce perspiration. If tincture of jaborandi is used 7 to 10 drops should be added to a cupful of water. If neither leaves nor tincture is available use 1 teaspoonful of sweet spirit of nitre to 1 tumblerful of warm sweetened water. Orange juice, also linseed tea and lemon juice with honey are beneficial.
KIDNEY BLADDER URETHRA

Take first thing in the morning 1 teaspoonful of cream of tartar in 2 tumblerfuls of hot water for 10 days, discontinue for the same period and repeat. Grate 1 tablespoonful of black radish and pour over it 1 tablespoonful of olive oil. In severe cases it should be taken three to four times daily for several weeks. It is best taken 20 minutes before meals. Sauerkraut combined with fresh grated pineapple is also remedial in such complaints; also fresh asparagus when in season. Parsley and fennel teas are likewise beneficial.
CHICKEN POX MEASLES SCARLET FEVER

All three ailments call for sweet spirit of nitre. The dose for adults is 1 teaspoonful of nitre to a tumblerful of warm water sweetened with a saltspoonful of sugar. For children use half the quantity of nitre. A bi-carbonate of soda solution should be given first thing in the morning for 10 days. On no account must fruit be given as there is already too much acid in the system. Keep food from the patient as long as possible; when it is given it should consist of hot milk or thin gruel. The patient should be kept warm and the eyes protected from light.
MUMPS
Mumps oftentimes affect the gonoidal as well as the thyroid and para-thyroid glands. Hot fomentations in the region of these glands are indicated. Bran packs are very effective. At the same time pay special attention to the diet. Nothing of a tart or acid nature should be given. Use hot milk and agar-agar. Hot thin gruels are permissible; also vegetable juices and broths. Keep the patient warm.
NOSE BLEEDING
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Ten drops of Vegetable Essence to a pint of cold water. Apply with a cloth to the generative organs, then to the nape of the neck. Also take 5 drops of Vegetable Essence internally.
PNEUMONIA
No food should be administered. Resort to hot lemonade without sugar; also linseed tea with the addition of baked lemon juice. Give the patient a cathartic. Hot water applications are indicated; turn the patient on the face and apply hot fomentations one after the other under the shoulder blades over the back lobes of the lungs, until the parts become reddened, then rub in Baume Neura. Place a red flannel thereover. Then turn the patient over on the other side and repeat the process to the chest. In order to induce perspiration administer a tea, spoonful of sweet spirit of nitre in a tumblerful of warm water, sweetened with a saltspoonful of sugar. Repeat the treatment every three hours. Within thirty-six hours the condition should be phased. Afterwards administer thin gruels, invalid broth and fruit juices, for a few days. Gradually increase food as prompted by the intuition of the patient.
PTOMAINE POISONING
Take 1 teaspoonful of ground mustard and 1 teaspoonful of bi-carbonate of soda. Fill the tumbler with boiling water and drink as hot as possible.
PYORRHEA
Half teaspoonful each of salt and borax, 1 teaspoonful of peroxide of hydrogen, 1 tumblerful of warm water. Gargle and rub the gums swish and churn and expectorate until the glass is empty. Repeat every 6 hours. Touch up the gums with oil of eucalyptus or pennyroyal. Avoid acid-forming foods and subsist mostly on green-leaf vegetables. Rhythmic breathing and exercise in the open air should be resorted to in order to oxygenate the blood.
RHEUMATISM
The diet should be confined to green salads and toast so dry that when broken it falls into crumbs. A small salad and toast may be taken three or four times daily. I1ot milk may precede the salad. Adhere to this rgime for a period of at least 5 weeks. Before each meal a tumblerful of bicarbonate of soda solution should be taken, allowing 1 teaspoonful of bi-carbonate of soda to each tumblerful of boiling water. Drink distilled water. Resort to injections; 1 dessertspoonful of bi-carbonate of soda to 1 pint of warm water, using a bulb syringe.
SHINGLES
The patient should rest in bed and no food administered unless it be very thin unsweetened gruel without milk. A teaspoonful of sweet spirit of nitre in a tumblerful of warm water, sweetened with a saltspoonful of sugar, should be given in three consecutive doses at half-hour intervals and therafter every 3 hours for 3 days or longer. Take oil in teaspoonful doses 3 times daily. Use a permanganate of potash solution internally and externally. Use beetroot freely during convalescence.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS SITZ BATH

The tub must be large enough to allow one to sit therein; have the water rise as high as the navel but not beyond it, the feet to remain outside the bath. Begin with about three inches of water, comfortably hot, and keep on adding hotter water thereto until after a period of ten minutes the perspiration is exuding from every pore. Do not dry, but roll the body in a flannel sheet and retire to a warm bed to finish perspiring. Lie perfectly still so as not to impede porous action. When perspiration has ceased to flow, arise, sponge the body with warm vinegar water (one tablespoonful to a gallon of water), dust the body with orris powder in a muslin bag, don fresh night attire and retire for the night. If one can retire to a bed which has been dressed in fresh linen greater benefit will accrue. The room in which the sitz bath is taken must be warm and a flannel sheet or blanket should. envelop the body, tub, etc., in order to retain all the steam. Should perspiration not manifest after ten minutes,, remain in the water for a longer period or long, enough to allow the electric heat to yield to the steam pressure, which really effects the benefit. For the most part sitz baths should be taken in hot water; cold water sitz baths may be taken occasionally, but if over-done an inharmonious condition will be felt in both body and mind. Sitz baths may be taken either on alternate nights or three nights in succession until nine have been completed, according to convenience and circumstances. Sitz baths are inclined to enervate those in a low state of health; in that case it would be advisable to administer them on alternate nights.
SMALLPOX
A teaspoonful of sweet spirit of nitre in a tumblerful of warm water sweetened with a saltspoonful of sugar should be administered every hour for three hours; thereafter once every 3 hours for 2 days. Administer also a teaspoonful of bi-carbonate of soda in a tumblerful of hot water first thing in the morning before taking the nitre. If absolutely necessary, hot milk may follow the dose of bi-carbonate of soda solution. Thereafter, hot thin gruel may be added, but nothing more.
CARE OF THE TEETH

Rinse the mouth night and morning, using 3 to 4 prisms of permanganate of potash to a tumblerful of lukewarm water, alternating from time to time with 3 drops of oil of camphor, oil of sassafras or oil of ,eucalyptus. Another good mouth wash is 2 teaspoonful each of salt and borax, 1 teaspoonful of hydrogen peroxide to 1 tumblerful of lukewarm water. Rinse the mouth therewith several times daily. The teeth should then be rubbed with any good paste and polished with charcoal.
TONSILS SWOLLEN INFLAMED SEPTIC

Discard from the dietary all starchy foods and dairy products such as butter, cheese, eggs and milk. No solid food should be taken. The patient should be given the juices of sweet orange and pineapple. Teach the child to gargle, using a mild solution of permanganate of potash, salt, or a few drops of oil of eucalyptus in warm water.
INTESTINAL CLEANSING
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Give the stomach a rest from all solid food for at least two days. Take liquorice powder in one teaspoonful doses three times in succession. Allow the child to drink distilled water or boiled cooled water containing a few drops of Vegetable Essence. Afterwards give raw vegetable juices; grated raw carrot or turnip, squeezing the pulp through buttermuslin. Add a little warm water to the juice and a little suggestion of marmite or yeastrel. A small piece of dextrinized toast may be given, but it must be thoroughly masticated. Linseed tea and lemon juice sweetened with honey are very beneficial. To reduce acidity, which is responsible for the condition, give nine small doses at regular intervals throughout the day of teaspoonful each of almond oil alternated with petrolatum (liquid paraffin), Repeat as necessary.
SWOLLEN TONSILS
Teach the child to hold the tongue down with a very clean pencil and sing any tune to LA LA LA. The tip of the tongue should rest against the teeth of the lower jaw. Use only the juice of really sweet ripe orange; fresh pineapple juice is also recommended, as it has a cleansing influence over the whole system. When the swelling subsides add gradually other items of food such as: (a) Banana baked in the skin, mashed with a little fresh cream or a little olive oil beaten therein. (b) Potato baked in the skin, scouped out, mashed with a little cream and replaced in the oven and rebaked. Teach the child to roll soft food around the mouth so that it may mix with the saliva before reaching the stomach. See also that every crisp morsel is thoroughly masticated. Point out that there are no little sharp teeth in the tummy and that each one of the teeth must do its work properly. When normal conditions have been restored, give the child a small pinch of bi-carbonate of soda in a little hot water before meals; and after meals salted lemon juice. Bake two lemons gradually in the oven until soft and add teaspoonful of salt to the juice. Bottle and shake well before use. If there be any swelling of the glands in the neck resort to hot water applications; immerse a towel in very hot water, wring it out and apply to the affected parts; then gently rub in almond oil. Repeat every six hours; if acute, every three hours.
TYPHOID MALARIA
The severest cases of typhoid and malaria may be cured by the use of from 3 to 4 lemons per day. Pour into a bottle the juice of 1 baked lemon and add teaspoonful of salt. Shake the bottle well until the contents effervesce. This is sufficient for 2 doses. From 6 to 8 doses should be taken. The only food permissible is lemon-milk, which is made by cutting a tumblerful of milk with the juice of 1 baked lemon. A purgative may be administered to the patient in tablespoonful doses followed by a tumblerful of hot water: 1 part of bitter aloe, 2 parts of Peruvian bark, 10 parts of old port wine. The bottle should be well shaken each time before administering the dose.
WORMS
Boil 8 ozs. grated carrot in 1 qt. of water for 30 to 45 minutes, then strain. Return the liquid to the stove and add 1 oz. aniseed, boiling the carrot liquid and seed for 10 minutes, then strain. To this liquid, of which there will be about 1 pint, add 2 tablespoonfuls of honey, 1 oz, extract of
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senna and 11 ozs. extract of spigelia. Kee pit in a cool dark place and take upon an empty stomach 1 or 2 tablespoonfuls of the mixture. Use 3 cloves of grated garlic in hot milk for 10 mornings, also 1 teaspoonful zedoary in white syrup for 3 mornings. Should there be a tendency to constipation resort to, the dried fruit combinations indicated in this chapter.
WHOOPING COUGH
Whooping cough is a contraction of the nerves and should not be allowed to develop. As soon as the spell comes on, the child should be raised by the arms and shaken and shaken. Hot liquids only should be administered; heated orange juice mostly and very thin hot gruel. Inside of 2 weeks the affection will have subsided. Fruit juices which require to be heated for curative purposes should not be brought into direct contact with dry heat but poured into a glass container and then immersed in a pan of cold water and heated gradually.
CHAPTER XXII: SELECTIVE DIETARY

IN order to tone up the circulatory, nervous and glandular systems, much can be done by adopting an appropriate dietary. A well selected diet, though it may not enact an organic cure, will stimulate and ease the pressure that has to be borne by the circulatory, nervous and glandular systems. There are foods and combinations of dishes to tone up the various organs of the body. A list of the various fruits and vegetables which will assist to achieve the desired result is here given for the guidance of associates. Arteries. Fresh green salads and fruit juices. Garlic, rubbed on dry toast. Take with each meal 2 teaspoonfuls of dextrinized raw rolled oats and after meals 2 three-grain tablets of willow bark charcoal. Honey is also beneficial. Blood. Beetroot, garlic, kale, leek, lettuce, nettle, onion, spinach, sorrel, watercress. Apple, bilberry, cranberry, gooseberry, raspberry, strawberry. Bladder. Asparagus (fresh), black radish, cucumber, melon, tomato, sauerkraut combined with fresh grated pineapple. Herb teas made from fennel, camomile, parsley, sassafras and bogbean. Glands. Artichoke (globe), Irish moss, lima bean, okra, salsify, oatmeal,, wheat, goat's cheese, mango. Pine nut paste with beaten white of egg and sifted bran flour. Heart. Green-leaf vegetables, including dandelion, cress, mustard leaves, water-pepper, tomato, rhubarb, cactus or prickly pear, mango (ripe), pineapple (fresh), elderberry, blueberry; also juicy fruits. Cottage cheese, buttermilk,, sour milk junket. Intestines. Cherimoya (custard apple), guava, lemon, lime, persimmon, pineapple (fresh). Kidneys. Asparagus, black radish, celeriac, celery tops (bleached), fennel, parsley, rhubarb, peas (green), green-leaf vegetables, sauerkraut combined with fresh grated pineapple. Liver. Artichoke (globe), beet (raw, grated or baked), cabbage (raw), foenucky, endive. Apple (baked), blackberry, currant, gooseberry, orange, pear, peach, pineapple, prune, rhubarb (raw), grape. Nerves. Avocado, artichoke (globe), Brussels sprout, cauliflower, elderflower or berry, lettuce; white grape, juniper berry, papaya; also juice of lemon (baked) with salt.
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Stomach. A plain combination salad with equal proportions of oil and lemon juice well emulsified; also a bouillon made of toasted bread squares, chopped parsley, a suggestion of garlic, a raw egg, dash of cayenne pepper and boiling water poured thereon. Persimmon and pineapple (fresh) when in season. Invalid Soup. Take a fresh egg, break it into a bowl which has previously been rubbed with garlic, add a teaspoonful of olive oil and several dashes of cayenne pepper; then pour thereover a cupful of boiling water and sip it while hot. In case of hunger take a slice or two of very dry toast sprinkled with cayenne pepper and a dish of green pepper salad served with lemon juice. Tonic. 2 parts olive oil, 1 part port wine. To 1 qt. of the above add 2 teaspoonful of cascara sagrada. Add the cascara to the wine and then drop the wine gradually into the oil. Beat up vigorously. Shake well before use and take 1 tablespoonful after meals. The tonic is particularly valuable in the case of boils. Vichy Water No. 1. 3 tablespoonfuls of epsom salts. teaspoonful of powdered sulphur. 3 teaspoonfuls of bi-carbonate of soda. Pour over these ingredients 1 qt. of boiling distilled water; when dissolved add a further quart of distilled water; Bottle and shake well before use. Take for 3 days a 1/3 or a tumblerful first thing in the morning. Whenever hungry or thirsty make half-and-half or 1/3 water and 1/3 milk. If it causes diarrhea reduce the quantity of vichy water. After 3 days take less water and more milk. Vichy Water No. 2. 5 large teaspoonfuls of bi-carbonate of soda. 5 quarts of boiling water. large teaspoonful of powdered sulphur. large teaspoonful of citrate of magnesia. large teaspoonful of cream of tartar. Use copiously as a drink. It assists in neutralizing acid conditions and facilitates elimination. It should be remembered that whatever can be eaten in a raw state, sliced or grated, and above all in a fresh state, the greater and more quickly the benefit obtained; either raw or baked should be the rule. Only rarely should one resort to steaming or frying. Anything that calls for parboiling should thereafter be baked, with or without oil, or in a batter, or covered with batter. Attention should be paid to the method of preparing dishes, as well as selection. Some foods combine more readily than others. Vitamins and calories develop through proper, agreeable, corresponding combinations and the use of savouries, spices, condiments and flavours. In, some instances, the use of egg and in others cheese, will enhance the food value to an appreciable extent. Strict adherence to the general principles outlined in previous chapters will enable one to maintain a state ,of well-being conducive to the exercise of the higher faculties of heart and mind.
CHAPTER XXIII: HORTICULTURAL HINTS

IN the days of Ainyahita, the fertilization of the soil with animal waste was considered an unpardonable sin and a germ-breeder. The decay of forest and the alluvial deposits from mountain streams provided suitable fertilization, particularly the chemically-charged
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decomposition. This method of fertilization is similar to what is. obtained from a well-made Compost Heap. There would necessarily be a small quantity of animal waste in this mixture, which would be changed by nature during the process of decay, in which millions of bacteria. and microbes play their part in every cubic inch of the decomposed material. It was the general practice for the land to be in rest for a season every span of the hand, i.e., every fifth year. Zarathushtra, the renowned horticulturist, in his day also advocated what is termed Clean Culture. In a wild state, plants naturally thrive best in those places where the soil is most suitable to their growth; plants grown on unsuitable soil or under forced conditions oftentimes lack medicinal properties, although of good appearance. The chemists tell us that plants are made up of certain chemical constituents, and if the land is fertilized with such chemicals satisfactory results should follow.. One begins to wonder, however, why land becomes infertile. Vast areas in America, the old prairie lands, once famous for their wheat crops, are thrown out of cultivation, the soil having disintegrated and blown away or washed down by floods. Afforestation schemes have been introduced and the area reclaimed. Large tracts in South Africa, where the farmers reap one crop while they spread the chemical fertilizers and plough for the next crop, are lying desolate. Eventually the land becomes soured by one-sided cultivation and continued use of chemical fertilizers renders the soil acid instead of alkaline, destroying the natural humus of the soil. The remedy lies in returning to the land everything taken from it and adopting a system of crop rotation. To this end all waste from field, garden or kitchen should be placed in a heap to rot.
THE COMPOST HEAP

Dig a hole about 5 ft. square and 1 ft. in depth; fill in rubble or gravel to a depth of 3 inches for drainage purposes. Then begin to build the heap. All garden refuse, lawn mowings, etc., should be thrown in. When the heap has reached 18 to 24 inches high, add a layer of herbs such as nettle, dandelion, yarrow, camomile, valerian, etc., and sprinkle over it a little unslaked lime; then cover with about 1 inch of soil. Repeat the process several times until the heap is about 5 ft. high. Finally, cover with 3 inches of earth. The heap will gradually settle down to half its original height. After a few months the compost heap should be turned over to ensure thorough mixture; those parts which were outside being placed inside. The more varied the ingredients and thorough the mixing, the better. The compost will be ready for use in from 6 to 9 months. By that time it should be a sweetsmelling brown earth which will pass through a quarter-inch mesh ready for raking into the soil immediately it is spread. While in the making the compost heap should be kept moist but not too sloppy. It may be covered with timber or sacks and occasionally watered from a watering can with a fine rose. For the vegetable garden use granite dust, kelp and peat in equal proportions and mix it with the other ingredients in the compost heap.
HOT-BED PLANTING
Hot-bed planting begins towards the end of February irrespective of climatic conditions. In mild localities, tree planting, as well as garden and field planting, begin at the same time, governed by the position of the moon. Animal waste is not recommended, but if it is used as a base be sure that the manure has been thoroughly decomposed with unslaked lime, permanganate of potash and sulphur and exposed
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to the elements for two or three years, so as to ensure absolute chemicalization. Use for a top dressing mineral fertilizers or compost. Feed the plant every four weeks (28 days) with a light portion of compost. In addition to compost, house plants should be given coffee or tea grounds. Flower plants do better on tea; non-flowering plants on coffee. Fruit trees like coffee grounds too. All coffee grounds should be dried, reground, boiled and when cold given to the plants. A mild solution of bi-carbonate of soda revives plants. The first layer in a hot-bed should be unslaked lime, then heavy soil; a layer of hop manure, a layer of sandy loam; another layer of manure; a layer of sandy mulch mixed with a fertilizer. Keep the hot-bed very damp at all times and close the lids at eventide. Small potato patches should be covered with straw, likewise strawberry, tomato and cucumber plants; this ensures an early crop.
NITRATES FROM THE AIR

The preparation and hoeing of the soil, as well as the sowing of seeds, should be done in the evening from 5 p.m. (G.M.T.) onwards. The nitrates in the air gradually descend after sunset and by loosening up the soil, these nitrates in falling on the soil, get into the soil; all through the night these come down, attracted to the freshly cultivated ground, and thus feed the crops.
TREE CULTURE
If fruit trees do not bear readily they require phosphates and also permanganate of potash. Rings should be cut around the branches in the fall of the year; a little more than half-an-inch width of bark should be peeled off with a sharp knife on two branches, then the trees bear magically. This process is likened to female curettement and male circumcision. In planting trees the ground must be fertilized; place so that none of the roots will have to be cut. If there be any small roots use fertilizer and then put mulch over them; repeat every three months. If trees are exposed to a draught protect them. Should the soil on top become baked too quickly, each time it is fertilized mulch must be placed over it so as to retain the moisture and keep it from baking hard. The tree has to breathe through the roots and leaves; if the soil becomes baked the roots do not take in sufficient moisture from the-soil or nitrates from the air through the leaves. In tree planting, the holes should be at least three feet in depth and diameter; fill with plenty of good fertilizer and keep very wet for six weeks; thereafter leave it to the plant and to nature. Old fruit trees, although not bearing fruit satisfactorily, should not be cut down. Apply the following treatment in the fall of the year. Dig two holes on opposite sides of the tree, one foot from the trunk and one foot in depth; pour into each hole a cupful of dry Epsom Salts and then replace the soil. The tree twill produce larger and sweeter fruit than formerly.
SOWING OF SEED
On the 2nd or 3rd day before a FULL MOON sow or plant tomato, bean, melon, pumpkin, squash, okra, cucumber, pea, vine, grape, shrubs and fruit trees. On the 5t1f and 6th day after the FULL MOON sow or plant underground productions: beet, carrot, celeriac, horse-radish, onion, parsnip, potato, radish and all medicinal roots. On the 1st and 2nd day of the NEW MOON sow or plant or transplant: asparagus, cabbage, celery, corn, lettuce, spinach, etc. This will ensure quick growth and bumper crops. Crop most of the produce at the last quarter of the moon.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS PISCES

Beginning with February 20th and the sign of PISCES, plant in hot beds or out of doors wherever permissible, then good crops and fine produce are assured. Seeds sown and plants set out become drought resisting. In the north, sowing should be done in hot-beds so as to raise plants to be transplanted according to the rules given. Water the soil and plants three times daily and add fertilizers every 7th and not later than the 9th day.
ARIES
The latter part Of March and the first part of April is ARIES. ALL top-producing seeds and plants should be sown or planted with the NEW MOON. All grains should be sown during the dark of the moon.
TAURUS
The latter part of April and the first part of May is TAURUS. Potato, turnip, radish, peanut, etc., grow fabulously when planted in the decline of the FULL MOON.
GEMINI
The latter part of May and the first part of June is GEMINI. Sow or plant out melon, squash, pumpkin, corn, tomato and cucumber plants. Give them more fertilizer and less water. Do not plant any other things, unless it be potato, five days after the FULL MOON and not later than the first week in June.
CANCER
The latter part of June and the first part of July is CANCER. At the NEW MOON plant all kinds of pea and lentil. At the FULL MOON plant all kinds of bean. Be sure to plant before the 4th day, otherwise the plant grows into tops instead of pods. The latter part of July, and the first part of August is the sign of LEO. There should be a great deal of cultivation done; weeds should be destroyed, cut and burnt.
V I RGO
The latter part of August and the first part of September is VIRGO and is fairly good for sowing onion and celery seeds; the transplanting of strawberry and berry plants generally; also sowing fodder seeds, sub, plants such as alfalfa, vetch, etc., in southern parts.
LIBRA
The latter part of September and the first part of October is LIBRA. The time of winter planting in southern parts, producing strawberry, raspberry, potato and all kinds of vegetables; also grains. In the north the planting of winter wheat, barley, rye, etc.
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CHAPTER XXIV MAZDAZNAN REMEDIES

AUSTRALIAN OIL OF EUCALYPTUS
THE Australian Oil of Eucalyptus is more potent than that obtained from other sources, as it contains ingredients which are absent from that produced in other countries. Bath. Add 1 or 2 teaspoonfuls to a. bath of hot water. This is most efficacious, especially when tired; refreshing to the whole body. For a Hip Bath, add to 1 teaspoonful. Internal Use. 2 or 3 drops on a piece of hard sugar, or in water, every day, for several days, cleanses and disinfects the whole of the alimentary canal, and is good for the nerves, fever, bronchial tubes, lungs, headache, blood-diseases, scrofula, malaria, influenza, high fever External Use. After washing painful parts nerves or muscles, or after hot fomentation, apply by gently rubbing it into the skin for 10 to 20 minutes. Eucalyptus Oil, full strength, is very good for obtaining a skin action. For bathing wounds which are not clean, or boils, pimples, or festering sores, frequently apply Eucalyptus Oil With a piece of cotton wool or lint, by dabbing on part affected; at the same time take internally 2 or 3 drops on sugar, 3 times daily. Catarrh of Nose and Throat, etc., add 10 drops to a cup of boiling water, and with a towel over the head, inhale as long as the water is hot, and also take internally 2 or 3 drops on a piece of hard sugar 3 times a day. Whooping Cough and Pneumonia. One part of Eucalyptus Oil to 10 parts of White Syrup (made by boiling white sugar, skimming the top well whilst boiling, till clear) and take 1 teaspoonful every 15 minutes to 3 hours, as required. Colds. Where a cold is felt coming on, take one tablespoonful of oil of eucalyptus hold in mouth for 10 minutes then swallow. This is not injurious to the membranous lining, as the oil is of a volatile nature, and during the ten minutes time much evaporates. This treatment assists in immunization from head colds. Worms. In case of Entozoa take 20 minutes before each meal, for 3 days 3 drops of Oil of Eucalyptus in tumblerful of hot water. Headache and Biliousness. Rub in a few drops on the forehead, neck and temples; also inhale from the bottle or palm of the hand, and take internally 4 to 6 drops in hot water. If suffering from cold feet, a hot foot bath should be taken, adding 1 teaspoonful of oil, alternately placing the feet into cold water 1 minute in cold, and 3 minutes in hot -- (oil added only to hot water). This should be done for 8 to 10 minutes. Toothache. Whether caused by "decay," "cold," or "blood pressure" to the head; rinse the mouth with hot water containing one drop of oil, and if tooth is decayed, drop a little oil on a small piece of cotton wool, and place in or on the tooth; at the same time, apply hot fomentations externally where painful. Blood Pressure. Place the feet in very hot water to which has been added 1 teaspoonful of oil. Keep the feet in the water until the skin becomes very red. After which dry the feet thoroughly, and oil with Almond Oil, Olive Oil or Petrolatum. Lumbago and Backache. Take a hot bath containing 2 teaspoonfuls of oil for 8 days (one bath per day), and also take internally a few drops. Externally rub the part where the pain is felt, with
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oil, very gently. Keep the body warm; dry and clean clothing to be worn. The treatment must be persevered with to gain results. Rheumatism. Hip Baths, and "full" baths with 2 teaspoonfuls of oil added (using very hot water) or hot fomentation on the part affected, or wash with very hot water for 15 minutes, using one tablespoonful of oil to basin of water; also take internally 3 or 4 drops on piece of hard sugar, 3 times daily. Take only light eliminating foods to correct acidity. The correct diet must be observed to gain results. Swellings. Once a week 1 or 2 baths; also in, the evening inhale by steaming with towel over the head, using basin of boiling water with oil added. Rub affected parts with cloth wrung out of very hot water containing Oil of Eucalyptus. Due to having fallen, or having been struck by hard object or sharp corner, flesh may have become bruised, or hard lump may have formed. Apply hot water fomentations for 3 minutes, then place over part a piece of red blotting paper, over which has been poured 6 drops of Oil of Eucalyptus; repeat treatment every six hours until relief has been gained. Cleansing of Mouth and Teeth. Add 3 drops of oil to a glass of hot water; this disinfects mouth, teeth and throat. Draw through the nostrils some of the liquid, from the palm of the hand. For the Hair. Once a week rub a few drops of oil into the roots of the hair in the evening. The following morning wash the hair in hot water with Eucalyptus Oil Soap; dry well in warm room or sun, airing the hair with fingers and comb. If oiling the hair is preferred, oil with Petrolatum this makes the hair shiny and curly. Against falling hair, anoint finger tips with Oil of Eucalyptus and massage scalp, and repeat every night for from 10 nights to 21 nights. Female Affections. Women suffering loss of vital fluids add 5 to 6 drops of Oil of Eucalyptus to a quart of water, heated to 114 degrees four quarts in all and take vaginal bath; repeat every 12 hours for 3 days; thereafter, once daily for 10 days. For the Feet. Hot foot baths containing 1 teaspoonful of oil. Dry well, rub and stretch the toes, oiling feet with Almond Oil, Olive Oil or Petrolatum; finally put on clean warm hose. For Disinfecting House or Room. Put 1 tablespoonful of Oil in Atomiser or perfume spray, and spray into the air, moving from room to room. A very good thing for hot summer weather, or if the air is very dry, is to use a little water with the oil.
BAUME NEURA OINTMENT

Rheumatism Neuritis Sciatica Gout Strains Sprains Stiff Joints Swollen Glands Swellings Swollen Ankles Pneumonia also Severe Colds
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Very hot dry applications to the affected parts. Then rub in Baume Neura, frotating with the middle finger over a small area at a time. Cover with hot red flannel and keep warm.
Towel wrung out in hottest possible water and applied to the affected part. When good and red rub in the Baume Neura as above. Cover with hot flannel and keep warm.
Baume Neura assists in Glandular awakenment. Place patient face downwards on the bed. Apply towel wrung out in almost scalding water to the Pleura. Continue, even though the patient screams out. When thoroughly red apply the Baume Neura and cover

with red flannel, using adhesive plaster to fix the flannel. Turn over and treat chest and sides in the same manner. Keep warm. Bowels:o be thoroughly cleansed and no food given whilst the fever lasts. Fennel, Jaborandi and Linseed teas to create perspiration. Very hot dry application to the ears. Apply Baume Neura to fingers and frotate inside the ears. Pack the ears with cotton wool covered with Baume Neura. Rub all around and behind the ear. Keep warm.
E Ear Troubles and Deafness
CYNOLEO
Cynoleo is a very potent compound of electro-magnetic tropical vegetation; it penetrates every diseased fibre and tissue of the body and restores them to normality. All life begins with generation. The generative organs create life substances; they impart and promote life. Cynoleo restores generative action and brings new life to the wasting tissues. Almost all female affections may be traced to the generative organs: sickness and nervous headaches, morning sickness, kidney, stomach, liver and heart affections; sleeplessness and nervousness; tumours, cold feet and poor circulation of the blood are largely the result of insufficient generation and absorption of fluidum. As soon as the periods begin or at maturity, and these periods become painful, irregular or cease altogether, the condition arises from the mal-functioning of the generatives. Consumption, mind-wanderings, and mental derangements are the result of irregularity of the menses. Cynoleo is to the generative organs and brain what the grape is to the heart and blood. When the menses have ceased: use linseed tea one cupful every, 6 hours, adding 2 drops of Cynoleo. It is well to resort to rectal dilation as any distention on the part of the alimentaries induces impingements upon the more delicate parts. Also every 6 hours take a hot mustard foot-bath and take internally one teaspoonful of the following preparation every 3 hours, for 3 consecutive days out of every 10 days: Peel 6 cloves of garlic, add them to one tumblerful of Portuguese port wine and very slowly bring it to the boiling point, then slowly count 30; remove the garlic and bottle the liquid in a dark brown bottle. Use Cynoleo on days when not using the port wine preparation. Where the menses are profuse or frequent: use a tea of Canadian Fleabane, a small cupful every half-hour to 3 hours, according to the severity of the case, adding one drop of Cynoleo. Each morning and evening take 1 to 2 cupfuls of slippery elm bark tea, adding 2 drops of Cynoleo. Where the menses are painful and irregular: take 3 to 5 drops in a cupful of very hot water for 3 days before expectation, just before retiring. Do so for 3 days before the time; cease taking it as soon as the period sets in. When in pain or distressed: take 3 to 5 drops of Cynoleo in brandy, port wine or vermouth cordial; where these are not available, use hot white syrup. For external use: in hot or cold compresses and poultices, Cynoleo will be found very effective; 7 drops is the limit. It is essential that one should abstain from meat, tea, coffee, cocoa, alcohol, pastry, spices, salt, coarse bread and yeasted breadstuffs for at least nine days prior to commencement of these treatments. Confine the dietary to cereals of all kinds, rice, pulses, raw salads, fruits, particularly grapefruit; cottage cheese, lemon-milk, buttermilk, yolk of egg, pulses, bananas, apples, pineapples, avocado.
GYNOLEO
Gynoleo possesses similar properties to that of Cynoleo and is specially prepared for use by
129

males. Gynoleo is a potent remedy for all conditions, arising from depletion of the generative functions. General Weakness and Lassitude. Each night before retiring bathe the generative organs in hot water, using antiseptic soap, and afterwards rinse with cold water to which has been added 2 drops of Gynoleo to a pint of water. Dry with care and anoint the parts with almond oil or menphor. Upon retiring take the first night 3 drops of Genoleo on a lump of sugar, 4 drops the second night, and 5 drops on the third night. During the six following nights use one drop of Gynoleo in a tumblerful of hot water. If necessary repeat the treatment commencing with the new moon. Kidney and Bladder Affections. Use 2 drops of Gynoleo in a wineglassful of cold water, just before retiring. Glandular Swellings. Use a few drops of Gynoleo in hot water and make application to affected parts. Hot foot baths should be taken during the treatments. When mentally exhausted take one pint of clabber or whey daily. If not procurable take a pint of sweet milk and beat therein the juice of one or two baked lemons. The same dietary rgime applies as indicated under Cynoleo.
MENPHOR
Menphor tones up the whole system and is excellent in all cases of skin, nerve, gland and blood affections. Where there is a feeling of irritability, lassitude, sleeplessness, sluggish circulation, nervousness or indigestion, take a hot bath. After drying, rub the whole body sparingly but thoroughly with Menphor. Afterwards, take internally before retiring: 1 part Menphor to 1 to 2 parts of Petrolatum or Almond Oil in a tumblerful of hot water. This solution may be injected into the colon with satisfactory results. Depletion of Energy. Take 5 to 10 drops of a solution of 1 part Menphor to I to 2 parts of Petrolatum or Almond Oil in a tumblerful of hot water before retiring. Begin with 5 drops of the solution and add one more drop each day until 10 drops are reached; then every day one drop less until 5 drops are again reached. During this treatment introduce into the dietary plenty of milk, also barley water, fruit juices, grated apple, herb teas and hot lemonades. Repeat the rgime at intervals as necessary. Mouth Wash and Gargle. Add a few drops of Menphor to a wineglassful of hot or cold water. If used regularly it will prevent sore gums and tartar or deposit on the teeth. It is essential that a fleshless diet be observed in all cases where Menphor is used.
OLYPTOL
Olyptol is a mild stimulant and counter irritant. At the first sign of a cold take 4 drops of Olyptol in a tablespoonful of hot water 4 or 5 times daily. Spray the nasal passages as well as the throat with the same solution. As a mouth wash, also for Pyorrhea and to strengthen the gums: use 3 drops in a tumblerful of hot water first thing in the morning. Olyptol arrests a ravenous desire for food; it kills entozoa in the stomach. Peritonitis. Take a few drops of Olyptol in a wineglassful of hot water every 15 minutes for a few hours, then every 30 minutes for a few more hours; thereafter every 2 hours for a few days.
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DR. O. Z. A. HANISH SCIENCE OF DIETETICS PETROLATUM

Petrolatum comprises the finest Russian Liquid Paraffin. It is invaluable in all organic affections; it acts as a lubricant to the intestines and also to the joints. Take one tablespoonful of Petrolatum before retiring. The following morning, first thing, take two tumblerfuls of hot water in order to wash away sediment.
VEGETABLE ESSENCE
Vegetable Essence is a valuable herbal compound and will prove efficacious in the alleviation of many disorders. Catarrh and Colds. 3 drops in a tablespoonful of hot or warm water drawn up the nose will clear the passages. Cuts, Bruises and Burns. Apply hot water to afflicted parts and pour a few drops of cold Essence on linen cloth. Keep cloth damp with cold Essence. Coughs, Asthma, Sore Throat. Dissolve a stick of liquorice in a cupful of hot water. Place in a bottle, add two tablespoonfuls of grape brandy, and one teaspoonful of Essence. Take a teaspoonful before and after meals, or at the time of an attack. Eye Affections. One drop of Essence to the two fingers wet with saliva and brushed over the eyes a few times and fingers pressed gently at corner of eyes towards nose. Earache. 3 drops on a piece of cotton inserted into ear arrests pain at once. If for running sores in ear, rub Essence behind the ears and keep neck in hot flannels. Headache. Take 3 drops of Essence in a wineglassful of cold water and keep the back of neck wet with Essence. Heartburn and Fevers. 3 drops in a tablespoonful of cold water arrests fever and summer complaint. Male Generative Affections. Bathe organs in hot water for two minutes and immediately dash upon organs a glassful of cold water containing. 3 drops of Essence. Keep up this dashing for two or three minutes. Take internally 3 drops in a tablespoonful of cold water. Female Generative Affections. 3 drops of Essence in a pint of hot water for vaginal douches. For fibroids use in cupful of claret 5 drops of Essence after the regular vaginal bath. Displacements. 3 drops of Essence upon a cotton tampon dipped in warm glycerine. Insert morning and evening. Liver. 3 drops in a teaspoonful of Vermouth acts upon the liver. Kidneys. 3 drops in one tablespoonful of lemon juice acts on the kidneys. Nervousness and Ague. 5 drops in a cupful of sweetened hot water removes ague and nervousness. Indigestion. 5 drops in a wineglassful of cold water and 10 drops of grain alcohol induce digestion. Stomach Burns, Dyspeptic Attacks and Vomiting. 3 drops on sugar arrest stomach burns, dyspeptic attacks and vomiting. Stomach. 3 drops taken in a tablespoonful of hot water will arrest burning of the stomach. Bleeding. In case of accident, brush all cuts and wounds for a few minutes. Bleeding is arrested immediately and in case stitches become necessary patient need not take anesthetics. In healing up the usual traces will be entirely eradicated. Nose Bleed. 10 drops to a pint of cold water. Apply with cloth to generative organs, then to back of neck and take 5 drops internally.
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Children's Diseases. Use 3 drops to a pint of milk or have mother use Essence. During teething use Essence on gums.
CHAPTER XXV: GLOSSARY

IN order to assist associates who subscribe to Mazdaznan publications issued in U.S.A. the following glossary is given for their guidance: Bitter Clover (Menyanthes Trifoliata). Bogbean or Buckbean. Excellent for dyspepsia or a torpid liver; combine with wormwood, squaw weed, century or sage. Buckthorn. Also known as Cascara Sagrada. A mild laxative acting principally on the large intestine. Cross Breath. Close one nostril, inhale and exhale, then the other, and alternate several times. Dextrinization. Implies subjection to dry heat in the oven in order to transform the starch content into dextrin, making for easier assimilation. Fletcherism. The process of thorough mastication, named after Horace Fletcher. Matzo. A preparation comprised of flour and water according to a Kosher formula; it may be obtained in the form of a fine or medium meal; also in biscuit form. Milk Sugar (Lactose). Sugar of milk. Petrolatum. Russian liquid paraffin. Plantain (Plantago Major). The leaves (bruised) are remedial when applied to burns, cuts, sores, swellings of all kinds and goitre; also efficacious in all rectal affections. Saleratus, Baking Soda. These terms are used in U.S.A. as synonymous with bi-carbonate of soda. Sal-Soda. Washing Soda. Squaw Weed (Senecio Aureus). Golden Groundsel or Life Root. Combined with an equal part of Bogbean (Bitter Clover) makes an excellent decoction for all stomach disorders. Symposium. (Plural: Symposia). Comprises a combination baked dish usually of one or more grated vegetable as a base with the addition of matzo meal, bread crumbs or browned flour, together with a little fresh or unsweetened tinned milk to bind; egg fresh or powdered may be added. Zedvar. Zedoary (imported wormseed).
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WRITINGS FOR A BETTER WORLD

DR. OTOMAN ZAR-ADUSHT HANISH

EDITION HEAVEN ON EARTH

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

Dr. O.Z.A. Ha'nish

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS HA'NISH

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS FOOD COMBINATIONS

SUN RIPENED FOODS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

'SELECTION OF FOOD ACCORDING TO SEASON

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

THE DAILY REGIME

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

ORDER OF THE MENU

DR. O. Z. A. HANISH SCIENCE OF DIETETICS SYRUP FOR MEDICINAL PURPOSES

SWEETS AND CHOCOLATE

CHAPTER II: DAIRY FOODS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

THE PREPARATION OF EGGS

MILK AND ITS USES

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

MAZDAZNAN MILK CURE

MAZDAZNAN COAT'S MILK CURE

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

MILK WITH CITRUS JUICES

MILK IN RELATION TO BASIC PRINCIPLE

NUTRITION OF INFANTS AFTER BREAST FEEDING FROM 6 TO 18 MONTHS OF AGE

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

RECIPE FOR GOAT'S MILK

RECIPE FOR FENNEL TEA

MILK FOR CULINARY PURPOSES

CHAPTER III: FERTILIZERS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

CHAPTER IV: GRAINS CEREALS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

WHOLE GRAIN WHEAT

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

WHEAT GRUEL FOR INFANTS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

BARLEY RYE OATS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS MASTICATION

DR. O. Z. A. HANISH SCIENCE OF DIETETICS COMBINATIONS

MACARONI SPAGHETTI ETC.

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

CHAPTER V: VEGETABLES & EDIBLE PLANTS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

BLOOMS AND LEAVES OF FLOWERS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

CHAPTER VI: VEGETABLES

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS

DR. O. Z. A. HANISH SCIENCE OF DIETETICS