FLETCHERISM: WHAT IT IS
HORACE FLETCHER'S WORKS
THE A.B.-Z. OF OUR OWN NUTRITION. Thirty-fourth thousand. 462 pp.
THE NEW MENTICULTURE; OR, THE A-B-C OF TRUE LIVING. Fifty-third
thousand. 310 pp.
THE NEW GLUTTON OR EPICURE; OR, ECONOMIC NUTRITION. Eighteenth
thousand. 344 pp.
HAPPINESS AS FOUND IN FORETHOUGHT MINUS FEARTHOUGHT. Fifteenth
thousand. 251 pp.
THAT LAST WAIF; OR, SOCIAL QUARANTINE. Sixth thousand. 270 pp.
FLETCHERISM: WHAT IT IS; OR, HOW I BECAME YOUNG AT SIXTY. 240 pp.
[Illustration: THE AUTHOR]
FLETCHERISM
WHAT IT IS
OR
HOW I BECAME YOUNG
AT SIXTY
BY
HORACE FLETCHER, A.M.
_Fellow American Association for the Advancement of Science_
NEW YORK
FREDERICK A. STOKES COMPANY
PUBLISHERS
COPYRIGHT, 1913, BY
FREDERICK A. STOKES COMPANY
_September, 1913_
THE·PLIMPTON·PRESS
NORWOOD·MASS·U·S·A
CONTENTS
CHAPTER PAGE
INTRODUCTION ix
PREFACE xi
I HOW I BECAME A FLETCHERITE 1
II SCIENTIFIC TESTS 15
III WHAT I AM ASKED ABOUT
FLETCHERISM 32
IV RULES OF FLETCHERISM 51
V WHAT IS PROPER MASTICATION? 64
VI WHAT IS HEAD DIGESTION? 73
VII CHITTENDEN ON CAREFUL
CHEWING 84
VIII THE THREE INCHES OF PERSONAL
RESPONSIBILITY 91
IX QUESTION PRESCRIPTION AND
PROSCRIPTION 104
X WHAT CONSTITUTES A FLETCHERITE 116
XI ALL DECENT EATERS ARE
FLETCHERITES 126
XII FLETCHERIZING AS A TEMPERANCE
EXPEDIENT 138
XIII THE MENACE OF MODERN MIXED
MENUS 158
XIV THE CRUX OF FLETCHERISM 170
XV FLETCHERISM AND VEGETARIANISM 180
APPENDIX 197
INDEX 221
ILLUSTRATIONS
The Author _Frontispiece_
FACING
PAGE
The Author Testing His Endurance by Means
of the Kellog Mercurial Dynamometer 16
The Author Undergoing a Test at Yale When
He Made a World's Record on the Irving
Fisher Endurance Testing Machine 28
The Author Feeling Himself to Be the Most
Fortunate Person Alive 70
Horace Fletcher in His Master of Arts Robes 98
The Author, on his Sixtieth Birthday, Performing
Feats of Agility and Strength which
Would Be Remarkable Even in a Young
Athlete 100
INTRODUCTION
Fletcherism has become a fact.
A dozen years ago it was laughed at as the "chew-chew" cult; to-day
the most famous men of Science endorse it and teach its principles.
Scientific leaders at the world's foremost Universities--Cambridge,
England; Turin, Italy; Berne, Switzerland; La Sorbonne, France; Berlin,
Prussia; Brussels, Belgium; St. Petersburg, Russia; as well as Harvard,
Yale and Johns Hopkins in America--have shown themselves in complete
accord with Mr. Fletcher's teachings.
The intention of the present volume is that it shall stand as a compact
statement of the Gospel of Fletcherism, whereas his other volumes treat
the subject more at length and are devoted to different phases of Mr.
Fletcher's philosophy. The author here relates briefly the story of
his regeneration, of how he rescued himself from the prospect of an
early grave, and brought himself to his present splendid physical and
mental condition. He tells of the discovery of his principles, which
have helped millions of people to live better, happier, and healthier
lives.
Mr. Fletcher writes with all his well-known literary charm and
vivacity, which have won for his works such a wide-spread popular
demand.
It is safe to say that no intelligent reader will peruse this work
without becoming convinced that Mr. Fletcher's principles as to
eating and living are the sanest that have ever been propounded; that
Fletcherism demands no heroic sacrifices of the enjoyments that go to
make life worth living, but, to the contrary, that the path to Dietetic
Righteousness, which Mr. Fletcher would have us tread, must be the
pleasantest of all life's pleasant ways.
THE PUBLISHERS
PREFACE
"_What is good for the richest man in the world, must be also good for
the poorest, and all in between._" _Daily Express, London, May 15th,
1913._
This quotation was apropos of an announcement in the _Evening Mail_, of
New York, telling that the Twentieth Century Croesus and financial
philosopher, John D. Rockefeller, had uttered a Confession of his Faith
in the fundamental principles of Dietetic Righteousness and General
Efficiency as follows:
"Don't gobble your food. Fletcherize, or chew very slowly while you
eat. Talk on pleasant topics. Don't be in a hurry. Take time to
masticate and cultivate a cheerful appetite while you eat. So will
the demon indigestion be encompassed round about and his slaughter
complete."
* * * * *
At the time this compendium of physiological and psychological wisdom
concerning the source of health, comfort, and happiness came to my
notice I was engaged in furnishing my publishers with a "compact
statement of the Gospel of Fletcherism," as they call it, and hence the
able assistance of Mr. Rockefeller was welcomed most cordially. Here it
was in a nutshell, crystallized, compact, refined, monopolized as to
brevity of description, masterly, and practically leaving little more
to be said.
The Grand Old Man of Democracy in England, William Ewart Gladstone, had
had his say on the same subject some years before, and will be known
to the future of physiological fitness more permanently on account
of his glorification of Head Digestion of food than for his Liberal
Statesmanship.
In like manner, Mr. Rockefeller will deserve more gratitude from
posterity for having prescribed the secret of highest mental and
physical efficiency in thirty-three words, than for the multiple
millions he is dedicating to Science and Sociological Betterment.
It will be interesting, however, to seekers after supermanish health
and strength to know how the author took the "straight tip" of Mr.
Gladstone, and "worked it for all it was worth" until Mr. Rockefeller
referred to the process of common-sense involved as "Fletcherizing."
I assure you it is an interesting story. It has taken nearly fifteen
years to bring the development to the point where Mr. Rockefeller,
who is carefulness personified when it comes to committing himself
for publication, is willing to express his opinion on the subject. It
has cost the author unremitting, completely-absorbing, and prayerful
concentration of attention, and nearly twenty thousand pounds sterling
($100,000), spent in fostering investigations and securing publicity of
the results of the inquiries, with some of the best people in Science,
Medicine, and Business helping him with generous assistance, to
accomplish this triumph of natural sanity.
In addition to other co-operation, and the most effective, perhaps, it
is appropriate to say that there is scarcely a periodical published in
all the world, either technical, news-bearing, or otherwise, on the
staff of which there has not been some member who has not received
some personal benefit from the suggestions carried by the economic
system now embodied in the latest dictionaries of many nations as
"Fletcherism."
The first rule of "Fletcherism" is to feel gratitude and to express
appreciation for and of all the blessings which Nature, intelligence,
civilization, and imagination bring to mankind; and this utterance
will be endorsed, I am sure, by the millions of persons who have
found economy, health, and general happiness through attention to the
requirements of dietetic righteousness. It will be especially approved
by those who, like Mr. Rockefeller, gained new leases of life after
having burned the candle of prudence at both ends and in the middle, to
the point of nearly going out, in the struggle for money.
Yet the secret of preserving natural efficiency is even more valuable
than cure or repair of damages due to carelessness and over-strain.
In this respect the simple rules of Fletcherizing, embodying the
requirements of Nature in co-operative nutrition, are made effective by
formulating exercises whereby habit-of-conformity is formed, and takes
command of the situation so efficiently, that no more thought need be
given to the matter than is necessary in regard to breathing, quenching
thirst, or observing "the rule of the road" in avoiding collisions in
crowded public thoroughfares.
Mr. Rockefeller's thirty-three words not only comprise the practical
gist of Fletcherism, but also state the most important fact, that by
these means the real dietetic devil, the devil of devils, is kept at a
safe distance.
The mechanical act of mastication is easy to manage; but this is
not all there is to head digestion. Bad habits of inattention and
indifference have to be conquered before good habits of deliberation
and appreciation are formed. These requirements of healthy nutrition
have been studied extensively and analyzed thoroughly, to the end that
we know that they may be acquired with ease if sought with serious
interest and respect.
I began the preface by quoting the statement that "What is good for the
_richest man in the world_ must be also good for the poorest, and all
in between." I will close by asserting that
"_Doing the right thing in securing right nutrition is easier than not
if you only know how._"
FLETCHERISM:
WHAT IT IS
CHAPTER I
HOW I BECAME A FLETCHERITE
My Turning Point--How I had Ignored My Responsibility--What Happens
during Mastication--The Four Principles of Fletcherism
Over twenty years ago, at the age of forty years, my hair was white; I
weighed two hundred and seventeen pounds (about fifty pounds more than
I should for my height of five feet six inches); every six months or so
I had a bad attack of "influenza"; I was harrowed by indigestion; I was
afflicted with "that tired feeling." I was an old man at forty, on the
way to a rapid decline.
It was at about this time that I applied for a life-insurance policy,
and was "turned down" by the examiners as a "poor risk." This was
the final straw. I was not afraid to die; I had long ago learned to
look upon death with equanimity. At the same time I had a keen desire
to live, and then and there made a determination that I would find
out what was the matter, and, if I could do so, save myself from my
threatened demise.
I realised that the first thing to do was, if possible, to close up my
business arrangements so that I could devote myself to the study of how
to keep on the face of the earth for a few more years. This I found it
possible to do, and I retired from active money-making.
The desire of my life was to live in Japan, where I had resided for
several years, and to which country I was passionately devoted. My
tastes were in the direction of the fine arts. Japan had been for years
my Mecca--my household goods were already there, waiting until I
should take up my permanent residence; and it required no small amount
of will-power to turn away from the cherished hope of a lifetime, to
continue travelling over the world, and concentrate upon finding a way
to keep alive.
I turned my back on Japan, and began my quest for health. For a time, I
tried some of the most famous "cures" in the world. Here and there were
moments of hope, but in the end I was met with disappointment.
THE TURNING POINT
It was partly accidental and partly otherwise that I finally found a
clue to the solution of my health disabilities. A faint suggestion
of possibilities of arrest of decline had dawned upon me in the city
of Galveston, Texas, some years before, and had been strengthened by
a visit to an Epicurean philosopher who had a snipe estate among the
marshlands of Southern Louisiana and a truffle preserve near Pau,
in France. He was a disciple of Gladstone, and faithfully followed
the rules relative to thorough chewing of food which the Grand Old
Man of England had formulated for the guidance of his children. My
friend in Louisiana attributed his robustness of health as much to
this protection against overeating as to the exercise incident to his
favourite sports. But these impressions had not been strong enough to
have a lasting effect.
One day, however, I was called to Chicago to attend to some unfinished
business affairs. They were difficult of settlement, and I was
compelled to "mark time" in the Western city with nothing especially
to do. It was at this time, in 1898, that I began to think seriously
of eating and its effect upon health. I read a great many books, only
to find that no two authors agreed; and I argued from this fact that
no one had found the truth, or else there would be some consensus of
agreement. So I stopped reading, and determined to consult Mother
Nature herself for direction.
HOW I HAD IGNORED MY RESPONSIBILITY
I began by trying to find out why Nature required us to eat, and how
and when. The key to my search was a firm belief in the good intentions
of Nature in the interest of our health and happiness, and a belief
also that anything less than good health and high efficiency was due to
transgressions against certain good and beneficent laws. Hence, it was
merely a question of search to find out the nature of the transgression.
The fault was one of nutrition, evidently.
I argued that if Nature had given us personal responsibility it was not
hidden away in the dark folds and coils of the alimentary canal where
we could not control it. The fault or faults must be committed before
the food was swallowed. I felt instinctively that here was the key to
the whole situation. The point, then, was to study the cavity of the
mouth; and the first thought was: "What happens there?" and "What is
present there?" The answer was: Taste, Smell (closely akin to taste
and hardly to be distinguished from it), Feeling, Saliva, Mastication,
Appetite, Tongue, Teeth, etc.
I first took up the careful study of Taste, necessitating keeping food
in the mouth as long as possible, to learn its course and development;
and, as I tried it myself, wonders of new and pleasant sensations were
revealed. New delights of taste were discovered. Appetite assumed new
leanings. Then came the vital discovery, which is this: I found that
each of us has what I call a food-filter: a discriminating muscular
gate located at the back of the mouth where the throat is shut off from
the mouth during the process of mastication. Just where the tongue
drops over backward toward its so-called roots there are usually five
(sometimes seven, we are told) little teat-like projections placed
in the shape of a horseshoe, each of them having a trough around it,
and in these troughs, or depressions, terminate a great number of
taste-buds, or ends of gustatory nerves. Just at this point the roof of
the mouth, or the "hard palate," ends; and the "soft palate," with the
uvula at the end of it, drops down behind the heavy part of the tongue.
During the natural act of chewing the lips are closed, and there is
also a complete closure at the back part of the mouth by the pressing
of the tongue against the roof of the mouth. During mastication, then,
the mouth is an airtight pouch.
After which brief description, please note, the next time you take food,
WHAT HAPPENS DURING MASTICATION
Hold the face down, so that the tongue hangs perpendicularly in the
mouth. This is for two reasons: one, because it will show how food,
when properly mixed with saliva, will be lifted up in the hollow part
in the middle of the tongue, against the direct force of gravity, and
will collect at the place where the mouth is shut off at the back, the
food-gate.
It is a real gate; and while the food is being masticated, so that it
may be mixed with saliva and chemically transformed from its crude
condition into the chemical form that makes it possible of digestion
and absorption, this gate will remain tightly shut, and the throat will
be entirely cut off from the mouth.
But as the food becomes creamy, so to speak, through being mixed with
saliva, or emulsified, or alkalised, or neutralised, or dextrinised, or
modified in whatever form Nature requires, the creamy substance will
be drawn up the central conduit of the tongue until it reaches the
food-gate.
If it is found by the taste-buds there located around the
"circumvalate papillæ" (the teat-like projections on the tongue
which I mentioned above) to be properly prepared for acceptance
and further digestion, the food-gate will open, and the food thus
ready for acceptance into the body will be sucked back and swallowed
unconsciously--that is, without conscious effort.
I now started to experiment on myself. I chewed my food carefully until
I extracted all taste from it there was in it, and until it slipped
unconsciously down my throat. When the appetite ceased, and I was
thereby told that I had had enough, I stopped; and I had no desire to
eat any more until a real appetite commanded me again. Then I again
chewed carefully--eating always whatever the appetite craved.
THE FIVE PRINCIPLES OF FLETCHERISM
I have now found out five things; all that there is to my discovery
relative to optimum nutrition; and to the fundamental requisite of
what is called Fletcherism.
_First_: Wait for a true, earned appetite.
_Second_: Select from the food available that which appeals most to
appetite, and in the order called for by appetite.
_Third_: Get all the good taste there is in food out of it in the
mouth, and swallow only when it practically "swallows itself."
_Fourth_: Enjoy the good taste for all it is worth, and do not allow
any depressing or diverting thought to intrude upon the ceremony.
_Fifth_: Wait; take and _enjoy as much as possible_ what appetite
approves; Nature will do the rest.
For five months I went on patiently observing, and I found out
positively in that time that I had worked out my own salvation. I had
lost upwards of sixty pounds of fat: I was feeling better in all ways
than I had for twenty years. My head was clear, my body felt springy,
I enjoyed walking, I had not had a single cold for five months, "that
tired feeling" was gone! But my skin had not yet shrunk back to fit my
reduced proportions, and when I told friends whom I met that I felt
well and a new man, their retort was that I certainly "did not look
it!"[A]
[A] NOTE:--Some of these same friends, fifteen years later, when I
was sixty-four years of age, as positively declared: "You never
looked so well: Fletcherizing has _certainly_ done well for
Fletcher!"
The more I tried to convince others, the more fully I realised from
talking to friends how futile and well-nigh hopeless was the attempt to
get credence and sympathy for my beliefs, scientifically well founded
as I felt they were. For years it proved so; and I faced the fact that
to pursue the campaign for recognition meant spending much money,
putting aside opportunities to make profit in other and more agreeable
directions, and no end of ridicule. Sometimes, during the daytime,
when I was "sizing up" the situation in my mind, treating it with calm
business judgment, it seemed nothing less than insane to waste any more
time or money in trying to prove my contentions.
Fully three years passed before I received encouragement from any
source of recognised authority. I went first to Professor Atwater,[B]
who received me most politely, but when I told him my story he threw
cold water on my enthusiasm. In our correspondence afterwards he was
most cordial but in no way encouraging.
[B] Professor W. A. Atwater, of Connecticut, U.S.A., was, in his time,
a respected authority in the field of human nutrition, and, as such,
was selected by the editors of the _Encyclopædia Britannica_ to write
the chapters on Nutrition for the _Encyclopædia_.
The frost became more and more repellent and benumbing.
Still I persisted. At last I got hold of my first convert: a medical
man, ill and discouraged; a member of a family long distinguished in
the medical profession. He was Doctor Van Someren, of Venice, Italy,
where I had made my home and where I lived for some years. I induced
him to organise an experiment with me. We enlisted a squad of men and
induced them to take food according to my ideas. We also were fortunate
enough to secure the co-operation of Professor Leonardi, of Venice.
In less than three weeks the sick physician found himself relieved of
his acute ailments, and it would have taken several teams of horses
to hold him back from preaching his discovery.[C] A little later, we
transferred the field of experiment to the Austrian Tyrol, and tested
our endurance qualities, only to find a capacity for work that was not
before considered possible. Then Doctor Van Someren wrote his paper
for the British Medical Association, which excited the interest of
Professor Sir Michael Foster, of the University of Cambridge, England,
and the first wave of scientific attention was set in motion.
[C] Dr. Van Someren's testimony is given as an Appendix to this
volume; taken from The _A.B.--Z. of Our Own Nutrition_.
CHAPTER II
SCIENTIFIC TESTS
First Critical Examination at Cambridge University, England--My
Endurance Test at Yale University in America
One result of this powerful interest was a test of our theories made
at Cambridge University, England, organised by Sir Michael Foster, who
was then Professor of Physiology at the University, and conducted by
Professor Francis Gowland Hopkins. The test was successful, proving our
most optimistic claims, and the report of it was published.
The scientific world now began to turn its attention to my discoveries.
Doctor Henry Pickering Bowditch, of Harvard Medical School, the dean of
American physiologists, put the full weight of his respected influence
into the work to secure for America the honour of completing the
investigation; but it was not until the experiments at Yale University,
in New Haven, that the first wide publicity was accorded. The story of
this and subsequent experiments and their results is this: Professor
Russell H. Chittenden was at the time President of the American
Physiological Association, Director of the Sheffield Scientific School
of Yale University, and the recognised leading physiological chemist
of America. He invited me to the annual meeting of the Physiological
Association at Washington, where I described the results in economy
and efficiency, and especially in getting rid of fatigue of brain and
muscle, obtained up to that time. But evidently to little purpose, as
Professor Chittenden revealed to me at the close of the meeting. He
said, in effect:
[Illustration: THE AUTHOR TESTING HIS ENDURANCE BY MEANS OF THE KELLOG
MERCURIAL DYNAMOMETER. DR. ANDERSON, DIRECTOR OF THE YALE GYMNASIUM, IN
THE BACKGROUND.]
"Fletcher, all the men you have met at our meeting like you immensely,
personally; but no one takes much stock in your claims, even with
the endorsement of the Cambridge men; the test there was insufficient
to be conclusive. If, however, you will come to New Haven and let us
put you through an examination, our report will be accepted here. You
will be either justified or disillusioned; and--I want to be frank with
you--I think you will be disillusioned."
MY EXAMINATION
by Dr. Chittenden showed a daily average of 44.9 grams of proteid, 38.0
grams of fat, and 253 grams of carbohydrates, with a total average
calorie value of 1,606 (_compare this with the Voit Diet Standard, page
109_), and careful and thorough tests made at the Yale Gymnasium proved
that, in spite of this relatively low ration, I was in prime physical
condition.
Previously, as before stated, in the autumn of 1901, Dr. Van Someren
had accompanied me to Cambridge for the purpose of having our claims
closely investigated, with the assistance of physiological experts. The
Cambridge and the Venice findings were fully confirmed at New Haven,
and striking physical evidence was added by Doctor William Gilbert
Anderson's examinations of me in the Yale Gymnasium. This latter test,
described on page 24, was more practically important as an eye-opener
to both doctors and laymen than were the laboratory reports. I
personally showed endurance and strength in special tests superior to
the foremost among the College athletes. This was without training and
with comparatively small muscle; the superiority of the muscle lying in
the quality and not in the amount of it.
Professor Chittenden then became intensely interested in the matter,
as did also Professor Mendel; and the former suggested organising an
experiment on a sufficiently large scale to prove universality of
application or the reverse. He volunteered his services and the use of
his laboratory facilities.
At this time, too, I became acquainted with General Leonard Wood[D] and
Surgeon-General O'Reilly, of the United States Army. I found both open
to my evidence; and, in the case of General Wood, I learned that it was
confirmed by his own experience while chasing Indians in the Western
wilds. Through them President Roosevelt and Secretary Root became
interested, and _carte blanche_ was given General O'Reilly to use the
War Department facilities, including the soldiers of the Hospital
Corps, for assistance in the proposed experiment.[E]
[D] Now Chief of Staff.
[E] The full report of this famous experiment may be found in
Professor Chittenden's book _Physiological Economy in Nutrition_;
but such small mention of indebtedness to Fletcherism was made, that
Professor Irving Fisher, in the interest of practical Political
Economy, organised a supplemental experiment, more normal than the
first, to test the economic effects of Fletcherism, pure and simple.
A brief account of this investigation is given on page 98.
Professor Chittenden made amends, later on, by composing a
physiological prose poem on the benefits and delights resulting from
careful chewing and tasting of nutriment, which I quote in full in
Chapter VII.
One of the revelations of our experiments worthy of mention here
was that occasional long abstinence from food, say two or three
weeks, with water freely available, is comparatively harmless, if
"Fletcherizing" is carefully practised when food is again given to
the body. Nature prescribes accurately what is to be eaten (often the
most unexpected sort of food); and if the food selected by appetite is
carefully masticated, sipped, or whatever other treatment is necessary
to get the good taste out of it, and the mental state at the same time
is clear of fear-thought or worry of any kind, the just amount that
the body can use at the moment is prescribed by appetite, and the
restoration to normal weight is accomplished with epicurean delight,
well worth a spell of deprivation.
THE IRVING FISHER EXPERIMENTS
The tests of endurance, which were conducted by Professor Irving
Fisher, of Yale, now President of the Committee of One Hundred on
National Health of the American Association for the Advancement of
Science, and with the co-operation of the famous athletic coach, Alonzo
B. Stagg, formerly of Yale, but now of the University of Chicago--on
College athletes, students of sedentary habits, and on members of the
staff of the Battle Creek Sanatorium--are of prodigious importance in
their relation to the possibilities of human endurance through simple
Fletcherizing.
The reports include a test in what is termed "deep-knee bending," or
squatting on the heels and then lifting the body to full height as many
times as possible. John H. Granger, of the Battle Creek Sanatorium
staff, did this feat 5,002 times consecutively in two hours and
nineteen minutes and could have continued. He then ran down a flight of
steps to the swimming-pool, plunged in and had a swim, slept sweetly
and soundly for the usual time, and showed no signs of soreness or
other disability afterwards.
Doctor Wagner gave his strenuous contribution to our knowledge of
possibilities of endurance by holding his arms out horizontally for
200 minutes without rest--three hours and twenty minutes. At the end
of that time he showed no signs of fatigue, and stopped only because
of the weariness shown by those who were watching and counting the
minutes. These statements seem like exaggerations, but they are not.
Both of these tests can be tried by any one in the privacy of his or
her own bedroom.
Doctor Anderson, Director of the Yale Gymnasium, taking advantage of
the cue offered by the Yale experiments, which he superintended,
practised Fletcherizing in all its branches. At the end of six years
he put the muscles thus purified to the test, with the result that
he added fifteen pounds of pure muscle to a frame that never carried
more than 135 pounds before in the half century of its existence, and
demonstrated that the same progressive recuperation that I have enjoyed
is open and available to others who have passed middle life.
Mr. Stapleton, one of Professor Chittenden's volunteers, grasped
the same valuable cue while serving as one of the heavy-weight
test-subjects in the Yale experiments. He reduced his waist measurement
to thirty inches and a half, increased his chest measurement to
forty-four inches; and has refined his physique until his ribs show
clearly through his flesh, while his muscles mount tall and strong
where muscle is needed in the economy of efficiency. In the meantime,
without training other than that connected with his teaching, he
increased the total of his strength and endurance more than one hundred
per cent.; and reduced his amount of food by nearly, if not quite,
half--as have also Doctor Anderson and myself.
MY ENDURANCE TEST AT YALE
These are merely typical cases of distinguished and measured
improvement.
How the movement went on from step to step others have told, and I need
not follow it further here.
Two years after I began my experiments my strength and endurance had
increased beyond my wildest expectation. On my fiftieth birthday I rode
nearly two hundred miles on my bicycle over French roads, and came home
feeling fine. Was I stiff the next day? Not at all, and I rode fifty
miles the next morning before breakfast in order to test the effect of
my severe stunt.[F]
[F] Detailed account of this test is given in _The New Glutton or
Epicure_, New York: Frederick A. Stokes Company.
When I was fifty-eight years of age, at the Yale University Gymnasium,
under the observation of Dr. Anderson, I lifted three hundred pounds
dead weight three hundred and fifty times with the muscles of my right
leg below the knee. The record of the best athlete then was one hundred
and seventy-five lifts, so I doubled the world's record of that style
of tests of endurance.
The story of this test at Yale, when I doubled the "record" about which
so much has been written, is this: Professor Irving Fisher, of Yale,
had devised a new form of endurance-testing machine intended to be used
upon the muscles most commonly in use by all persons. Obviously these
are the muscles used in walking. Quite a large number of tests had been
measured by the Fisher machine, but it was still being studied with a
view to possible simplification.
I was asked to try it and to suggest any changes that might improve
it. I did so, and handled the weight with such seeming ease that
Dr. Anderson asked me whether I would not make a thorough test of my
endurance. This I was glad to do.
The Professor Irving Fisher Endurance Testing Machine is weighted to 75
per cent. of the lifting capacity of the subject, ascertained by means
of the Kellog Mercurial Dynamometer. The lifting is timed to the beats
of a metronome.
When I began, Dr. Anderson cautioned me against attempting too much.
I asked him what he considered "too much," and he replied: "For a man
of your age, not in training, I should not recommend trying more than
fifty lifts." So I began the test, lifting the weight to the beat of
the metronome at the rate of about one in two seconds, and had soon
reached the fifty mark. "Be careful," repeated Dr. Anderson, "you may
not feel that you are overdoing now, but afterwards you may regret it."
But I felt no strain and went on.
When seventy-five had been exceeded, Dr. Anderson called Dr. Born
from his desk to take charge of the counting and watching to see that
the lifts were fully completed, and ran out into the gymnasium to
call the masters of boxing, wrestling, fencing, etc., to witness the
test. When they had gathered about the machine, Dr. Anderson said to
them, "It looks as if we were going to see a record-breaking." I then
asked, "What are the records?" Dr. Anderson replied, "One hundred
and seventy-five lifts is the record; only two men have exceeded
one hundred; the lowest was thirty-three, and the average so far is
eighty-four."
In the meantime I had reached one hundred and fifty lifts, and the
interest was centered on the question as to whether I should reach the
high record, one hundred and seventy-five.
When one hundred and seventy-five had been reached, Dr. Anderson
stepped forward to catch me in case the leg in use in the test should
not be able to support me when I stopped and attempted to stand up. But
I did not stop lifting the three-hundred-pound weight. I kept right
on, and as I progressed to two hundred, two hundred and fifty, three
hundred, and finally to double the record, three hundred and fifty
lifts, the interest increased progressively.
After adding a few to the three hundred and fifty I stopped, not
because I was suffering from fatigue, but because the pounding of
the iron collar on the muscles above my knee had made the place so
pummelled very sore, as if hit a great number of times with a heavy
sledge-hammer. I had doubled the record, and that seemed sufficient for
a starter in the competition.
[Illustration: THE AUTHOR UNDERGOING A TEST AT YALE WHEN HE MADE A
WORLD'S RECORD ON THE IRVING FISHER ENDURANCE TESTING MACHINE.]
As I stood up, Dr. Anderson reached up his arms to support me. But I
needed no support. The leg that had been in use felt a trifle lighter,
but in no sense weak or tired.
Then I was examined for heart-action, steadiness of nerve, muscle,
etc., and was found to be all right, with no evidence of strain. A
glass brimming full of water was placed first in one hand and then in
the other, and was held out at arm's length without spilling any of the
water.
Next morning I was examined for evidence of soreness, but none was
present. There was the normal elasticity and tone of muscle.
Later in that same year, at the International Young Men's Christian
Association Training School at Springfield, Massachusetts, I lifted
seven hundred and seventy pounds with the muscles of the back and
legs--a feat that weight-lifting athletes find hard to perform. And I
did these stunts eating two meals a day, one at noon and the other at
six o'clock, at an average cost of eleven cents a day.
Still another examination at the University of Pennsylvania resulted in
my breaking the College record of lifting power with the back muscles.
I do not cite these instances as feats of extraordinary prowess, but
just to show the difference in my condition then and twenty years
before. All this I have done simply by keeping my body free of excess
of food and the poisons that come from the putrefaction of the food
that the organism does not want and cannot take care of.
As to myself, I am now past sixty-four. I weigh one hundred and seventy
pounds, which is a good weight for my height. During the many years
of experiment I have ranged between two hundred and seventeen and one
hundred and thirty pounds, but have "settled down" to my present quite
convenient figure. I feel perfectly well; I can do as much work as can
a man of forty--more than can the average man of forty, I believe. I
rarely have a cold, and although I am always careless in this regard,
my work is never delayed. I do not know what it is to have "that tired
feeling," except as expressed by sleepiness. When I get into bed I
scarce ever remember my head striking the pillow, and after four and
one-half hours I awake from a dreamless slumber with a happy waking
thought in process of formation.
I usually find it agreeable to court supplemental naps, to be followed
by more pleasant waking thoughts: but these are pure luxury. I can do
with five hours sleep if need be.
CHAPTER III
WHAT I AM ASKED ABOUT FLETCHERISM
Let Nature Choose the Meals--How Many Meals a
Day?--Housewives--Fletcherism--The Financial Economy of
Fletcherism--Business People and Fletcherism--The True Epicure
_What do I eat?_
_When do I eat?_
_How much do I eat?_
My answer to all these questions is very simple. I eat anything that my
appetite calls for; I eat it only when it _does_ call for it; and I eat
until my appetite is satisfied and cries "Enough!"
With my New England food preferences, my range of selection circulates
among a very simple and inexpensive variety, namely, potatoes,
corn-bread, beans, occasionally eggs, milk, cream, toast-and-butter,
etc.; and combinations of these, such as hashed-browned potatoes,
potatoes in cream, potatoes _au gratin_, baked potatoes, potato pats,
fish-balls--mainly composed of potato; occasionally tomato stewed with
plenty of powdered sugar; oyster stew with the flavour of celery;
escalloped oysters, etc. The taste for fruits is always suitable to the
season, and is intermittent, strong leanings towards some particular
fruit persisting for a time and then waning to give place to some other
preference.
But with all my fifteen or twenty years of unremitting study of the
subject, I cannot now tell what my body is going to want to-morrow. But
Nature knows, and she alone knows.
LET NATURE CHOOSE THE MEAL
Once in Venice a group of experimenters, of which I was one, subsisted
on milk alone. During seventeen days nothing but milk, always from the
same cow, and fresh from the milking, passed my lips in the way of food
or drink. I sipped the milk, and tasted it for all the taste there
was in it, and I learned to be so fond of it that it was with some
difficulty that I went back to a varied diet when the experiment called
for a change. Good, fresh milk is an exception to Nature's dislike for
monotony in food. Milk is the one perfectly-balanced food material; and
while it may not be always the best food for grown persons, it is the
most acceptable as a monotonous diet, and always is good, sufficient
and safe nutriment, if sipped, tasted, and naturally swallowed.
I have forgotten just what the exact quantity was that I consumed daily
during those seventeen days--I believe it was about two quarts. I get
away as far as possible from quantitative amounts, which may influence
other persons. The appetite is the only true guide to bodily need;
and if milk is tasted and swallowed only by involuntary compulsion as
required by right feeding, the appetite will gauge the bodily need
exactly, and cut off short when enough for the moment has been taken.
So I say to all who ask me these questions as applied to themselves:
I cannot advise you appropriately what to eat, when to eat, nor how
much to eat; neither can anybody else. Trust to Nature absolutely, and
accept her guidance.
If she calls for pie, eat pie. If she calls for it at midnight eat
it then, but eat it right. Understand the food filter at the back of
the mouth as I have described it in a previous article, and use it in
connection with the pie. If it is used properly, and all the taste is
extracted from the pie, and it is swallowed only in response to the
natural opening of the gate, and if the ingredients of the pie that are
not swallowed naturally are removed from the mouth, nothing will happen
to disturb profound sleep.
Few persons will crave mince pie or Welsh rarebit late at night. The
worker on a morning paper may do so, and often does. He has earned
his appetite, and sometimes it is so robust as to call for mince pie
or Welsh rarebit; but if these are eaten properly they will then be
utilised by the body, eagerly and easily.
I dwell purposely upon this extravagance of eating. It is to accentuate
the fact that we want to get as far away as possible, when cultivating
vital economies, from the idea of extraneous advice in the matter of
food.
The ordinary person will probably find his appetite leaning towards
the simplest of foods, and away from frequency of indulgence. If the
breakfast is postponed until a real, earned appetite has been secured,
the mid-day or later breakfast (remember always that breakfast means
the first meal of the day, no matter when taken) will be so enjoyable a
meal, and the appetite will be so entirely satisfied that there will
be no more demand for food until evening, and possibly not even then.
HOW MANY MEALS A DAY?
I am often asked if it is true that I eat only two meals a day; that I
never eat breakfast, and why I have dropped that meal.
I have two meals a day more habitually than any other number, but not
with any prescribed regularity, for the reason that my activities are
most irregular at times, and my appetite accommodates itself to my
needs.
When I am doing work under the most favourable of conditions, one meal
a day is the rhythm best appreciated by my body. But the question
of "How many meals a day?" is tantamount to the inquiry as to the
amount of sleep needed: it is a matter of satisfaction of the natural
requirements. The harder one works, the faster one runs, etc., the
more air he needs. The same applies to the need for food according to
the amount of heat eliminated, and the repair material consumed. The
really hardest work that anybody does is done within the body. Muscular
effort in normal conditions is not so waste-provoking and exacting as
getting rid of excess of food and the counteraction of worry or anger.
Likewise, idleness begets uneasiness, uneasiness begets desire for
something (nobody knows just what), and groping around for "Don't know
what" causes the temptation to eat and drink something which the body
does not need; and then the really hard work of the body begins in the
attempt of Nature to get rid of the excess. Excess of water can be
thrown off in perspiration with comparative ease, but with excess of
food it is different. The kidneys, bacteria and fuel furnaces of the
body are all over-worked to get rid of it.
When I am so busy that I have only time to replenish the real exhausted
need of the body, say half an hour at most, I find one meal a day all
that my appetite demands of me. This is taken after I have done my
day's work of, say, eight hours of writing, or twelve or thirteen hours
of bicycle riding or mountain climbing, and then I do not have appetite
for more until the next day, after the work is done.
When I mention two meals as being the more habitual, it is because I
am not fully, constructively active all the time now, although I am
usually "snowed under" with things that I _might_ do to advantage; and
hence I conform to the social custom and sit down to table some time in
the evening to be social.
The reason I have dropped the habit-hunger morning meal is because I
find that it is unnatural in my case. My experience showed me that
omission of the early morning meal led to desire for a lighter but
more satisfactory mid-day meal, and took away the craving for the
evening supper. I first came to this realisation during excessive hot
weather and monotonously trying environment. The only time I could
write comfortably was before sun-up in the morning. Absorbed in my
writing I did not realise the growing heat of the day until I actually
began to rain perspiration, by which time it was nearly noon. Then
came the mid-day meal of breakfast selection with salad and fruit
preponderating. The best of feelings followed, the waist-line shrank,
and one meal satisfied.
In order to try the urgency of any habit appetite--the early morning
meal, for instance--take a drink of water instead, and note if that
does not suffice as well as food to allay the craving for "something."
A cup of hot water, with sugar and milk to suit the taste, is amply
sufficient. Water will not satisfy a real, earned appetite; but it
often will effectually allay a purely habit-hunger such as that for
early breakfast.
HOUSEWIVES AND FLETCHERISM
A great many women ask: "But how is it possible to follow such a
haphazard way of eating in a home without upsetting the whole routine
of the household, disturbing the work of the servants? You can't just
have your family eating whenever they like."
My answer is this: The possible disturbance to domestic regularity
and convenience, because of the difficulty of supplying different
members of the family only when appetite in each case is "just good
and ready," is purely imaginary. Persons of regular occupations will
accommodate themselves to the ordinary rhythm of meal schedule easily
and naturally, with the difference that they may occasionally skip a
meal or two when the ordinary activity has been lessened.
The general experience has been, that concentration on one particular
meal, either at noon or in the evening, will suit everybody, and other
feedings will be "snoopings" from the larder, or taken at a restaurant
in those instances where one's occupation is remote from home. The
"Fletcherite" at business frequently follows the method of having nuts
or plain biscuits in his desk in case he feels like taking them; and
the business woman would do well to profit by his example.
The adoption of Fletcheristic simplicity leads to the solving of the
eternal household problem, and under its influence it is possible for
woman's work to be done sooner, giving physical relief and more time
for healthful recreation.
Diminution of the demand for meat-foods has much to do with both the
ease of house-work, and the modification of cost. But this is not the
most important saving. The saving of liability to intestinal toxication
(poisoning) is the great economy of the method.
THE FINANCIAL ECONOMY OF FLETCHERISM
It has been stated by writers who have correctly reported results that
more than two hundred thousand families in America live according
to Fletcherism and save as much as a dollar a day on their living
expenses. This has led many to ask: "How are one's living expenses
reduced by your principles?"
The estimate, arrived at a few years ago, that some two hundred
thousand families in America were saving an average of a dollar a
day through Fletcherizing, was made, I believe, by Doctor Kellog, of
Battle Creek, Michigan. Through the thousands of patients who pass
under his observation, and through a comprehensive touch with the sale
of different kinds of food throughout the country, Doctor Kellog has
his finger on the pulse of the nation in relation to its dietetic
circulation. Fletcherism first affected families of sumptuous tastes,
and the economy of it easily effected a saving of an average of a
dollar a day, largely in the diminution of meat requirements and
complex dishes.
The spread of the movement has now begun to encompass families of
lesser luxury of habits; and here it is found that an average saving
of ten cents a day for each person is easily accomplished. In the
Christian Endeavour Society alone, the leaders of the movement, as the
result of their own practical experience, hoped to effect a saving
of hundreds of thousands of dollars a day through the spread of this
economic nutritive teaching. This was likewise the aspiration of the
Roman Catholic benevolent organisations. A circular letter signed by
the Reverend Father Higgins, of Germantown, Pennsylvania, which was
distributed widely, declared that, in addition to the food economy
sought to be obtained, a condition which makes for poverty--that is,
intemperance--was overcome by Fletcherism.
Father Higgins declared that "_No Fletcherite can be intemperate in the
use of alcoholic stimulants_," and he was right in his assertion.
BUSINESS PEOPLE AND FLETCHERISM
What would be the best way for business people to adopt Fletcherism? is
often asked. The case is frequently cited to me of a young man or woman
who isn't hungry for breakfast at seven o'clock, does not eat at that
time because the appetite doesn't demand it; and then gets ravenously
hungry at eleven o'clock. It may be impossible to get any food until
one-thirty--by which time the feeling comes that one has "waited too
long," and a headache and no desire for food are the results. Or, the
case of working-girls who live in boarding-houses, eat no breakfast,
and at noon cannot afford the wholesome and hearty food Nature would
then crave. Later, at dinner, they have to eat what is put before
them, whether they want it or not, or else go without. Will a hearty
luncheon, rightly eaten, interfere with a good afternoon's work? I am
reminded also that leisure, money, and easily-accessible cafés are not
always available for business women.
My answer to such questions is:--Any change of habit is apt to excite
a protest on behalf of the body, especially when the body is not
properly nourished, and is in a state of more or less disease. When the
habit-hunger comes on a few sips of water will quiet the discomfort for
the time being and, very likely, until it is convenient to take food
comfortably and with the calm and relish necessary to good digestion.
Headache, faintness, "all-goneness" and like discomforts, are symptoms,
not of hunger, but of the reverse--that is, fermentation of undigested
excess of food which the body cannot use.
A person, thus troubled, should brave discomfort for a week, and even
go without food entirely for a few meals, in order to give the body
a chance to "clean house": then the real sensation of hunger will be
expressed by "watering of the mouth" and a keen desire for some simple
food such as bread and butter, or dry bread alone. But this healthy
appetite will "keep" and accumulate until it is convenient to take food.
THE TRUE EPICURE
I am, personally, a hearty man in full activity, both mental and
physical. I can work six hours and then satisfy the keenest of
appetites on a meal of wheat griddle-cakes with maple syrup and a glass
or two of milk. A young working woman should be able to do the same.
If I eat such a meal with "gusto," deliberation (so as to enjoy the
maximum of taste), taking not more than fifteen minutes over it, I
can then go to work, or play, or to mountain climbing, or to riding a
bicycle, and keep it up until I am sleepy, with no sense of repletion
or discomfort.
"Money, leisure and easily-accessible cafés" are the menace of right
nutrition, unless one is proof against temptation to kill time in this
dangerous manner.
_Steady work to earn a true appetite, small means to spend on food, the
necessity of going to seek it, with the appreciation which comes from
rarity, are the very best safeguards to right nutrition._
I am an epicure. Yet I have never seen a boarding-house, nor a
restaurant, nor a camp where I could not find something to satisfy
a true (earned) appetite. During more than a year in the Far
East--Ceylon, Java, the Philippines, China, Burma, India, Kashmir--and
at many steamer and railway lunch tables, I always found something
good to satisfy a keen appetite. If you are all right inside, and will
only conquer your habit-hungers, I believe you can live sumptuously,
anywhere, on less than two shillings a day. I can, and often do; and do
it, too, at one hundred and seventy pounds weight and "awfully busy"
all the time. It may be difficult, and perhaps painful, at first, to
get the best of bad habit-cravings, but it is worth while. A week
should accomplish the reformation.
A number of men ask me: "Do you honestly believe that in your theories
lies the secret of long life?" I do, and I may give one example of a
"lived model" of longevity as the result of Fletcherism in all its
ramifications of temperance of eating, careful mastication, radiant
optimism, practical altruism, superabundant activity, etc. The
Honourable Albert Gallatin Dow, of Randolph, New York, passed away in
May, 1908, lacking less than three months of a hundred years of age.
Up to the last moment of his century of life there was no encroachment
of senility, and he fell, ripe fruit, into the lap of Mother Nature,
without a blemish of decay. Shortly before he passed away, Mr. Dow
invited me to see him, and told me that he had received a shock of
warning early in life as I had done late in life, and had made the same
discovery that had reformed me. He believed that he owed his health
and vigour to following the simple requirements of Nature, as I was
teaching; but he had his career to make at the time, and had not had
the leisure and means to preach dietetic righteousness as I was doing.
He wished me Godspeed on my mission. All inquiry in all directions,
wherever longevity has been accomplished, reveals the same simplicity
of habits of living, which are the natural points of Fletcherizing.