HOUSEHOLD BOOKKEEPING.
═════╤══════╤════════════╤═══════╤════════╤══════════╤══════╤══════════
│Income│Expenditures│Protein│Cereals │ Green │Fruits│Stimulants
│ │ │ Foods │ Bread │Vegetables│ Fats │and Misc.
│ │ │ │Potatoes│ │Sugar │
═════╪══════╪════════════╪═══════╪════════╪══════════╪══════╪══════════
1│______│ ______ │______ │ ______ │ ______ │______│ ______
2│______│ ______ │______ │ ______ │ ______ │______│ ______
3│______│ ______ │______ │ ______ │ ______ │______│ ______
4│______│ ______ │______ │ ______ │ ______ │______│ ______
5│______│ ______ │______ │ ______ │ ______ │______│ ______
6│______│ ______ │______ │ ______ │ ______ │______│ ______
7│______│ ______ │______ │ ______ │ ______ │______│ ______
8│______│ ______ │______ │ ______ │ ______ │______│ ______
9│______│ ______ │______ │ ______ │ ______ │______│ ______
10│______│ ______ │______ │ ______ │ ______ │______│ ______
11│______│ ______ │______ │ ______ │ ______ │______│ ______
12│______│ ______ │______ │ ______ │ ______ │______│ ______
13│______│ ______ │______ │ ______ │ ______ │______│ ______
14│______│ ______ │______ │ ______ │ ______ │______│ ______
15│______│ ______ │______ │ ______ │ ______ │______│ ______
16│______│ ______ │______ │ ______ │ ______ │______│ ______
17│______│ ______ │______ │ ______ │ ______ │______│ ______
18│______│ ______ │______ │ ______ │ ______ │______│ ______
19│______│ ______ │______ │ ______ │ ______ │______│ ______
20│______│ ______ │______ │ ______ │ ______ │______│ ______
21│______│ ______ │______ │ ______ │ ______ │______│ ______
22│______│ ______ │______ │ ______ │ ______ │______│ ______
23│______│ ______ │______ │ ______ │ ______ │______│ ______
24│______│ ______ │______ │ ______ │ ______ │______│ ______
25│______│ ______ │______ │ ______ │ ______ │______│ ______
26│______│ ______ │______ │ ______ │ ______ │______│ ______
27│______│ ______ │______ │ ______ │ ______ │______│ ______
28│______│ ______ │______ │ ______ │ ______ │______│ ______
29│______│ ______ │______ │ ______ │ ______ │______│ ______
30│______│ ______ │______ │ ______ │ ______ │______│ ______
31│______│ ______ │______ │ ______ │ ______ │______│ ______
Tot’l│______│ ______ │______ │ ______ │ ______ │______│ ______
═════╪══════╪════════════╪═══════╪════════╪══════════╪══════╪══════════
│ │ │ │ │ │ │
Monthly Total Receipts, $....
│ │ │ │ │ │ │
Savings, $....
HYGIENE, ECONOMY AND SANITATION.
The pantry shelf with its contents is responsible for many acute
diseases and ptomaine poisoning by unhygienic and careless handling and
preservation of foodstuffs.
A closet for the preservation of food should be located on the north or
east side of the house if possible. It should have several long and
narrow windows from top to bottom, so as to allow plenty of air and
light. The shelves should be constructed of wire, zinc or wooden slats,
and be removable.
Raw fruits and vegetables should never be kept in the same closet with
cooked food. Potatoes, carrots and underground vegetables should be kept
out of doors or in a dry basement. They may be preserved in a box with
dry sand.
Onions should not be left in a paper bag; hang them up in the sun or
keep them in a flat box in a dry place. Onions which have been cut
should never be used again for food, unless the cut side has been
preserved in vinegar or oil.
All raw foods which have a thick skin have better keeping qualities than
those with a thin skin; therefore, fancy summer fruits should be eaten
while fresh on the same day they were picked. No more should be bought
than can be eaten the same day, or else they should be preserved by
sterilization.
Green vegetables should be used fresh if possible, and not kept longer
than three or four days. Never keep them in the house or pantry.
Apples or other winter fruits should be kept in a dry store room out of
doors, in the attic or in a dry basement.
Whites of eggs should not be kept longer than 18 or 24 hours. They
must be preserved in a very cold place and be utilized at the earliest
opportunity. They are like all proteins, more dangerous than starches
if left to ferment, whether the fermentation begins on the pantry
shelf or in the stomach. White of egg can be used in many different
ways. It may be beaten to a froth and served on fruit soups or fruit
pies, or it can be taken in place of broth at the beginning of a meal.
Add a tablespoon of water and a few drops of lemon or orange or apple
or cranberry juice to one white of an egg and beat up with a fork, or
drink without beating. White of egg can also be utilized for bran
cakes.
The white film that often gathers around grapes is a breeding place for
diphtheria germs. Wash thoroughly before eating all fruits which have
been stored in houses or at the market. Do not prepare more raw food
than can be eaten at one meal. Never allow it to stand after it is cut.
Many housekeepers think it important to scald their dishes, but do not
know that it is far more important to sterilize or reboil cooked foods
which have stood on the shelf for 18 to 24 hours and sometimes longer.
Such foodstuff is dangerous long before the process of fermentation can
be detected by the sense of smell or taste.
Some foods begin to undergo changes immediately after cooling;
therefore, cooked foods left over, with the exception of a few, should
be reboiled before serving again. Rice or other cereals should be
stirred over the fire for a while and then baked in the oven until they
are thoroughly sterile. The care of milk has been discussed in the
chapter on food. Soups which are preserved with fat will keep wholesome
for several days without reboiling. Fruits and fruit juices should not
stand longer than 24 hours. Eggs are best preserved in bran or lime
water or on ice if kept for a week or longer.
PRESERVATION OF EGGS FOR THE WINTER.
Put one layer of common salt or bran one inch deep on the bottom of a
wooden pail or washtub. Then grease the eggs with paraffin or oil and
place them with the small end down, so that they will not touch the
bottom of the tub. Fill with enough salt to cover the eggs one inch.
PRESERVATION OF EGGS. No. 2.
Preserve the eggs with salicylic acid, which can be bought in the drug
store. Follow directions on package.
DISHWASHING.
Dishwashing is a work which takes up so much time in every household,
that it is a subject which should receive some attention.
The housekeeper who serves a considerable amount of raw food saves much
time and strength by relieving herself of greasy dishes and saucepans.
Scrape off the fragments from plates and utensils and prepare one basin
with hot soapsuds and another with rinsing water of clear hot or cold
water. People whose time is valuable can save much work by placing the
dishes from the draining board upside down on a shelf prepared from
wooden slats, or set them in a wire basket and let them dry without
wiping.
If the dishes are not washed immediately after each meal, place the
silverware and knives in a high bowl or quart measure and let them soak
in hot or cold water. Remove all foods from metallic utensils
immediately after the meal is over. Never allow metallic spoons to stand
in fruit sauce, salt or in any kind of prepared food. Acids dissolve
metal and in this way may produce poisoning.
In contagious diseases all dishes should be sterilized. Burn up all
particles of left-over food, put the dishes into a narrow pail and boil
with plenty of water and soda for an hour or longer.
DISINFECTION OF EXCRETA.
Use solutions of carbolic acid or chloride of lime. Mix with equal
quantities of the excreta and allow it to stand for several hours before
it is disposed of.
WHITEWASH FOR WOODWORK.
Soak one-fourth of a pound of glue in cold water over night. Dissolve
some lime with cold water, add a few handfuls of salt. Heat the glue
until it is dissolved and add to one bucket of whitewash. This makes a
smooth and healthy paint. Use for rough or smooth woodwork, twice per
year in laundry, basement or cellar or pantry.
_PART
II._
CHAPTER I.
ANATOMY AND PHYSIOLOGY OF BRAIN AND BODY.
The vitality and activity of every organ of the body is maintained and
controlled by mental impulse, which is transmitted or individualized by
the brain, transmitted in the form of mental impulse through the
channels provided by the nerves. The brain consists of three parts: the
cerebrum or fore brain, the cerebellum or back brain, and the medulla
oblongata.
The nervous system consists of two kinds of nervous tissue. One of these
is called the white substance, composed of nerve filaments, and is found
in the trunks and branches of nerves on the exterior of the spinal cord
and in the internal parts of the brain. The grey substance is composed
of granular matter and ganglionic cells. This forms the external layer
of convolutions of the brain. This substance forms itself into a double
chain of nerve masses or ganglia which are connected by intervening
cords and extends down on either side of the spinal column. It is also
found in the interior of the spinal cord, the walls of the internal
organs and in various parts of the body, forming large plexuses. The
solar system, also called the abdominal brain, is the greatest
collection of nerve matter in the body outside the skull. Other
collections of sympathetic nerve matter are found in the chest and
pelvic organs.
Natural will-power can direct its force wherever it is wanted, be it
for work or rest; it can sustain on bread and water for many days.
Without substance there can be no power. Substantial food, fresh air,
water and natural exercise develop strong bodies and minds.
The Brain.
The brain is covered by three membranes, called meninges. One, composed
of fibrous substance, forms the lining of the interior of the skull and
extends downward around the spinal cord. Next to this is a loose
meshwork of delicate fibers, called the arachnoid. The inner membrane
rests directly upon the brain substance which encloses a meshwork of
small blood vessels and lymph channels. At the base of the brain these
blood vessels form a circle, called the circle of “Willis.” Through it
the blood is evenly distributed into the fine microscopical structures
of the brain.
The cerebrum, or fore brain, is divided into two hemispheres, each of
which is further divided into numerous lobes consisting of grey and
white nervous substance and millions of nerve cells and fine blood
vessels. The hemispheric ganglia are the instruments through which the
intellectual powers manifest themselves. If these instruments have
become imperfect in structure through retarded development by wrong
environment and education, or have been damaged in any manner by severe
shock, violence or disease, the manifestations of intelligence are
affected in a corresponding degree.
The cerebellum also is composed of grey and white matter and lies at the
back part of the base of the skull. It has no convolutions, but is
subdivided by many parallel ridges. The pons varolii is the bridge of
brain matter which unites various parts of the brain, connecting the
cerebrum with the cerebellum and the medulla oblongata. The cerebellum
is the seat of co-ordination, or associating power, through which the
various muscular movements are effected.
The medulla oblongata is situated at the top of the spine, on issuing
from the skull it enters the spinal column and then is known as the
spinal cord. Any injury to this part is more fatal than to any other
part of the brain.
By natural feeding, overwork is not possible. The body demands rest
when its strength is exhausted. Artificial stimulants are deceivers.
They make a man feel strong when he is weak. They produce artificial
heat and will-power and an abnormal temperature; they lead to
overwork, abnormal development and degenerate brains and bodies.
The cranial nerves are twelve in number on each side and originate in
the brain. In addition to these we have thirty one pair of nerves
branching out from the spinal column. The spinal nerves also originate
in the brain, they converge at its base and form the spinal cord which
passes out of the skull through an opening called the foramen magnum
into and through the center of the circular spaces in the vertebrae of
the spinal column.
The white fibres of the spinal cord consist of collections of nerve
filaments, each of which carries on a special work in the transmission
of nerve impulses to and from the brain. Each nerve arises from two
roots, a motor and a sensory root. The divisions and sub-divisions from
these filaments form minute plexuses and fine nerve branches which
finally terminate in the muscles, skin and various organs of the body.
Each of these five nerve branches consist of neurons and dendrites, by
which motions and sensations are carried to and from the brain. These
nerve impulses which are carried to and from the nerve centers by a
mysterious energy, resemble electricity and can be studied much the same
as electrical currents.
The Sympathetic or Involuntary Nervous System.
The chains of the sympathetic nervous system are connected by cross
branches to the sympathetic nerve ganglia on either side of the spine.
It also connects by cross branches and nerve plexuses with the central
nervous system or white nerve fibres. While the white nerve fibres, also
called the animal nerves, are largely concerned with the voluntary acts
of the body, the functions of the sympathetic, or vegetative nerves, are
those concerned with the health of the body. They govern circulation,
digestion and elimination, and the repair which takes place after a
tissue is injured. The sympathetic nerves spread to every part of the
body, especially to the vital organs. An individual who is richly
supplied with nervous matter of this nature has more endurance (or
vegetative force) than one who is not so endowed. While the brain and
body of man wears out from the day’s work and sleep is absolutely
necessary, the functions of the heart and lungs and the work of
nutrition must go on just the same, but during this time the sympathetic
nerves carry on the vital processes of the body without interruption.
They never sleep.
CIRCULATION.
The blood is a circulatory fluid and is pumped by the heart through the
arteries to every part of the body. The arteries are elastic tube-like
canals with walls consisting of fibrous material and are lined by
delicate muscular layers. The arteries in their distribution communicate
freely with one another, dividing and sub-dividing, becoming continually
smaller, until they can no longer be traced by the naked eye. These
smallest branches are called capillaries. It is by means of them that
metabolism becomes possible. The nutriment of the blood passes out
through their walls into the tissues and the waste from the tissues
passes back into the blood. These unite forming larger vessels called
veins which carry the waste matter back to the heart and lungs. The
color of the venous blood is dark blue while that of the arteries is
bright red.
The Lymphatics.
The lymphatic system consists of lacteals, glands and lymphatic vessels.
The lacteals are small vessels originating in the villi of the small
intestine side by side with the blood vessels. They contain the
milk-white fluid called chyle. The lymphatic vessels, like the arteries
and veins, are tubular canals, lined with delicate muscular layers and
membrane. They unite with each other, gradually forming larger vessels.
In their course they pass through numerous lymphatic glands and finally
unite into two great trunks.
Sunlight is a great disinfectant. Dark rooms are a breeding place for
tuberculous germs. Daily out of door exercise in the sunshine will
increase health and reduce the coal bill. Without exercise our food
can be of little benefit to us.
Absorption.
The alimentary tract with its different departments resembles somewhat a
manufacturing plant. The first of these departments is the mouth. When
mastication and insalivation are completed, the food is conveyed by
deglutition to the stomach. Here it is subjected to churning and
chemical changes by the involuntary muscles and the secretion of the
gastric juice. When this is accomplished, the contents pass into the
intestine. Here they mingle with fluids secreted by the gall bladder and
pancreas. Food which has been reduced to chyme by the stomach is now
reduced to chyle or liquefied food and is absorbed by the lacteals. When
the digested material is absorbed and carried to the liver, the glands
and other blood making organs, the process is called sanguification.
From there the blood is carried to the heart and lungs to receive oxygen
and then it is distributed to the different organs and tissues of the
body. These processes are directed by the intelligence of the
sympathetic nervous system which therefore governs the nutrition of the
central nervous system, known as the animal nerves. Space is too limited
to go into a discussion of the functional activities of the different
ductless glands and their relation to the tissue metabolism.
Drink sufficient pure natural water between your meals. There is
danger in over-drinking as well as in under-drinking.
CHAPTER II.
KNOW THYSELF.
The foregoing pages present an outline in the elementary anatomy and
physiology of the brain and nervous system, to those who are not
acquainted with its structure. To all who are interested in the
intelligent care of the body it is of prime importance to obtain
practical knowledge of the principles underlying the control of the
body. The proper development of the individual is a steady growth. It
resembles the unfolding of a flower, through the partaking of proper
food, water, air and sunshine. A normal human being enjoys merely being
alive. This is Nature’s law. The shortest road to happiness is to regard
the body as the present dwelling-house of the eternal, and not merely to
dream of the possibilities of becoming perfect in some future state of
existence. Our physiological body constitutes the source from which the
immortal man receives its strength. In order to have a healthy mind, all
the body must work together harmoniously. The quality and quantity of
the fluids must be right, there must be no leakage, the wires or nerves
must lie in perfect harmony with the structures resting on a perfect
foundation. Only in this way can the oxygen undergo the highest
modification.
A seed requires the power of the sunshine in order to utilize the
elements which it takes from the earth, and in the same sense the
spiritual man receives his nutriment from the spirit through its
elementary forces. God gave us these bodies, and unless we are willing
to care for the temple which our spirit inhabits, we are not worthy of a
better body in this world or in the one beyond. The primary course for
most ailments can be traced back to hereditary weaknesses, developed
through wrong environment, bad habits and improper feeding. We cannot
develop a fashionable disease of typhoid, small-pox or diphtheria unless
our lymphatic glands are storing up excessive waste matter produced by
continuously overeating or wrong eating of unclean combinations of
foods. Neither can right eating alone, without right thinking, physical
exercise, fresh air and sunshine, produce health. The air we breathe is
filled with healing power. The water we drink is from the fountain of
life.
Deep philosophy combined with material science and practical work will
lead to the understanding of the divine laws of nature. An individual
who is suffering from a chronic ill which he is unable to correct by
following a physician’s advice at home, should seek refuge in a
sanitarium and be educated in the divine laws of God or Nature.
“No soul helps flesh more, now, than flesh helps soul!”—Browning’s
Rabi Ben Ezra.
Spirit, also called essence, light, mind, or soul, is dependent upon
matter for its expression. In other words, structure precedes function.
Example: To produce light we need to act upon a mechanism. As the
striking of a match or the pressing of a button produces light, so the
action upon the brain cells by the ether of the blood produces light or
spirit.
Pure air and raw vegetables are rich in ether, and therefore are a
necessity for a healthy mind or spirit.
Mental exercise or “thought” is necessary to convey the blood to the
cell mechanism. Obstruction of blood vessels, preventing blood flow,
produces death, partially or wholly.
STIMULANTS—THEIR EFFECT UPON THE BODY.
Sugar, tobacco, alcohol, and sweetened beverages in the form of coffee,
etc., produce a stimulating effect upon the sympathetic ganglia near the
base of the brain and through these arouse the emotional nature,
exciting the nerves of sociability, the facial muscles, the sense of
sight, the sense of speech and the nerves controlling the organs of
reproduction and those of muscular action. Excitability of one set of
nerve fibres will always produce a morbid condition upon the opposites,
and these are the finer instincts and sensualities.
An individual with a delicate, nervous structure or one who has bony
displacement or contracted tissue in the cervical region interfering
with normal blood flow, would therefore be more injured by such
irritants or stimuli than one whose structures and functions are working
harmoniously. A person who, in addition to these physical defects, has
weak kidneys and intestinal obstruction interfering with the glycogenic
functions of the liver will suffer far more often in spite of total
abstinence from all such stimulants because he indulges in foods such as
canned, watery cooked fruits in combination with yeast bread, potatoes
and a variety of cooked foodstuffs which his eliminating organs are not
able to manage, and alcoholic fermentation is the result. The blood,
instead of being a transparent, homogeneous, and alkaline fluid,
resembles in appearance sour milk. The coagulated constituents of the
blood clog the fine capillaries and infiltrate the structures of the
lower body, allowing the watery contents to circulate in the tissues of
the brain and chest, exciting the nerves and vital organs and producing
an undue pressure upon the glandular secretions of the suprarenal
capsules, tyroid and pituitary body, leading to diabetes or dropsy. The
symptoms of such conditions are similar to those of chronic alcoholism.
Persons of the latter class should avoid all artificial stimulants, and
use natural stimulants such as sweet fruits and honey in very moderate
quantities (during the winter only), and never at the morning meal. They
should restrict themselves to a diet of dry natural foods, including a
considerable amount of fats properly combined with acids and raw greens
in the form of salads. In addition to these they may use legumes in
moderate quantities, raw or plain boiled cereals without sugar, also
nuts several times per week. Clabber milk and cottage cheese are also
good. Fresh milk, if agreeable, should be modified with one-third water
and milk sugar added, heating to 170° F. The heating of the milk to this
point prevents fermentation. During hot summer months when the skin is
active, there is less tendency to fermentation by such people, and
heating of milk, if fresh, is generally unnecessary. (However, this is
not the case with infants or people who have a tendency to diarrhea.)
Artificial sweets, white bread and poisonous beverages develop
butterflies that crave excitement and artificial life. The world is
full of people that are without substance, power or principle. They
earn their living the easiest way they can. Wrong feeding is
responsible for such conditions. Social reformers and humanitarians
cannot solve problems until they have learned how to feed the race.
=The “Dreadnaught”—Stimulant.= (Quoted from Dr. Axel Emil Gibson’s
Work.) The ruling stimulant of the world today is not the coffee, tea,
beer nor even whisky—but the innocent-looking, pleasant-tasting,
alluring white powder known as sugar. Its stimulating power is greater
than that of the alcohol, because it is the parent and generator of
the alcohol.
CHAPTER III.
CONSTIPATION.
This is one of the most common disorders of civilized people. The
disease may be primary or secondary. The movement of the bowels normally
depends on the amount eaten. Some people eat such great quantities that
two or three movements are necessary every day in order to carry off the
excess of waste. People of moderate habits who eat dry food properly
combined need not of necessity have a movement every day in order to
maintain health, but such are few. The fecal discharge, if allowed to
remain in the colon longer than is natural, accumulates in the folds of
the colon, and its fluids are re-absorbed into the circulation while the
remainder becomes hard; part of it continues to adhere to the mucus
membrane and attracts more accumulation until finally the entire walls
of the colon become encrusted with fecal matter. A physic will not
always remove the encrusted matter or even loosen it; it may give
temporary relief by establishing a small passage way through the
accumulation of the colon and some benefit is felt. Thousands of people
suffer from such conditions for years without being aware of it. Is it
any wonder that men who are thought to be in apparently good health die
of apoplexy, paralysis, consumption, appendicitis or Bright’s disease?
Besides this nearly all diseases of a contagious nature have their
origin in the colon.
The question is often asked why do these conditions exist? Take a lesson
from the animals who live on natural sun cooked foods. They masticate
their food and obey the call of nature whenever evacuation is necessary.
Constipation may be the result of purely mechanical conditions, such as
want of exercise, tight corsets, drug taking, paralytic state of the
bowels, strictures or adhesions to neighboring organs from previous
inflammations. Under all conditions it is possible to be greatly
benefited by a diet suitable in quantity and quality to the individual
needs and by correct habits.
Raw foods are more nutritious than cooked foods, if they are pure and
fresh and can be digested without difficulty. A change from cooked to
raw foods might produce diarrhoea or constipation. The latter
condition is generally not dangerous. Constipation from cooked foods
is more dangerous.
A daily evacuation of the bowels is not always a sign that the stomach
and intestines are in good working order. The bowels can be forced to
move by eating of too rich foods.
OBESITY.
There are several different forms of obesity, due to varied causes, and
each requires a different form of treatment. The first class suffer from
ordinary causes, and can be cured easily by a diet which is suitable in
quantity and quality to the particular temperament and occupation and by
taking sufficient exercise out of doors. Unless the person is willing to
deny himself those foods which create this unnecessary fat, disease or
heart failure will follow. The stomach and intestines under the
fermentation of sweets, fruits and starches resemble a yeast jar; the
follicles of the mucous membrane become filled with beer, alcohol,
vinegar and all sorts of irritating acids and paralyze the cells of the
secretory glands of the alimentary tract. As a result of this paralysis,
an excessive amount of ropy, sticky mucus is poured out, and the patient
suffers with lassitude, nervousness, gas and headaches. Under this
condition the circulation grows weak, the lower limbs are cold,
constipation takes place and often the feet are swollen. If this
condition is not relieved by proper dietetic treatment, the lower end of
the stomach closes to such an extent as to retain the gasses and
alcoholic ferments, thus dilating the stomach to an enormous degree.
Later the lower end of the stomach becomes partially paralysed, the
portal vein of the liver becomes sluggish and the breathing difficult.
As this condition extends farther down to the junction of the small
intestine it paralyzes the structures near the appendix and causes
appendicitis; or it may congest the intestine extending to the rectum
and cause prolapsus or falling of the intestines. If the vital organs
are so strong that the latter condition does not occur, there is,
nevertheless, a state of starvation, because the muscles are infiltrated
by fat, and the nervous tissues can not receive nutriment. The whole
body becomes finally congested, paralyzed, and feeble, and mental and
physical disease is the result.
To those who are fairly well nourished and have no organic diseases the
following suggestions may be of assistance: Begin your change of diet
with a fast of a day or two. Take sufficient out of door exercise to
bring about a good circulation. If the heart be weak, take only short
walks and do not expose the shoulders or chest to hot sun light. Use an
umbrella. Drink water between meals according to your normal desire. Eat
two meals a day for a while, taking breakfast between nine and ten. The
menu may be composed of raw or cooked spinach, celery, string beans,
cabbage, onions, mustard greens, dandelion greens, black olives,
lettuce, cucumbers and tomatoes. Salads with French or mayonnaise
dressing are more beneficial than cooked greens. Serve with toasted
whole wheat or black bread and butter. Dinner should be taken between
three and five and the menu may be composed of baked apples, or apple
sauce, ambrosia, apricot sauce, plum sauce, stewed prunes, or clabber
milk with sweet sterilized cream and toasted black bread, or of raw
fruits such as berries, apples, peaches, oranges, pineapple, or soaked
French prunes. Serve plain or with cream. The first four mentioned may
be served with lemon and olive oil or mayonnaise dressing (fats properly
combined with acids are not fattening). Whole wheat toast or nuts may be
served in addition. Later add legumes, eggs and cheese to your diet. For
combinations see recipes. Avoid artificial sweets, white flour
preparations, wrong combinations of food, and excesses of any kind.
People who are confined to mental or indoor work should take walks and
other physical exercise every day in order to equalize the circulation.
Those who do domestic work should devote some time each day to mental
activity and walks out of doors. People who do not reduce by taking out
of door exercise should remain in bed until 10 A. M. for awhile and take
exercises with the lower limbs in a horizontal position. The above
suggestions are only for conditions where the powers of digestion and
assimilation over balance those of elimination. The treatment of special
conditions should not be undertaken by the patient alone. The condition
that leads to fatty degeneration is also a forerunner of consumption.
However, in the latter case the patient has less absorbing power and
only assimilates the irritating acids. The brain cells and vital organs
become gradually paralyzed by this acid fluid and death follows.
Certain persons of enormous vitality produce pseudo tissue, and develop
tumors of various types. The names of the various diseases are many but
the causes that produce them are few. Different persons with hereditary
tendencies to different constitutional diseases may all trace their
ailments to one great cause, that of wrong eating. Chemical and
mechanical injuries by drugs and accidents are often secondary causes
which help to develop such conditions. People who desire to undergo
drugless methods of treatment, such as fasting, dieting or exercises
should never do so without the direct care of a physician.
Disease is a sin, produced by improper breeding and feeding and wrong
habits. To those who employ physicians I would say: Do not expect to
be relieved by paying the doctor for your sins. Leave your arguments
at home and take faith with you. Do not expect to be relieved (from
ills) in a short time which have been years in the making. If you are
poor and helpless you will receive more assistance from doctors than
from other human beings. If you are not so unfortunate still do not
deceive him. Leave out all shrewdness and business methods. If you
expect honesty, give it first; be willing to pay for the advice which
has taken many years of hard study and work to acquire. If you meet a
dishonest physician, remember that very often he is the product of
dishonest treatment by his patients. Do not therefore lose faith in
humanity, but seek for another, and be willing to follow his advice,
paying for it cheerfully, and you will be happier and healthier.
CHAPTER IV.
PSYCHOTHERAPY.
A science applied to diseases which are of a purely mental origin and
which sooner or later will affect the body. All chronic physical
diseases caused by physical injury will in time become mental. Here
material science, with or without mental treatment, will bring relief.
The treatment is not at all comfortable and (in most cases) a
housecleaning process. The liver is the greatest filter of the body and
the most sensitive organ. Chronic or acute and poisonous secretions are
produced through mental influences, and this in turn produces mental
congestion. Pressure upon nerves produced by chemical or mechanical
injury affecting the liver or other vital organs will in time produce
congestion of the brain. The latter can be cured by taking away this
pressure through applied physiological chemistry and applied anatomical
adjustment. In severe cases of illness the cure depends to a large
extent on the faithfulness with which the details are carried out. Some
of these seem unimportant to the patient and to those who know little of
the treatment. In any case where successful results have not been
obtained, it has always been easy to point to faults of commission or
omission.
An individual who has an analytical turn of mind ever ready to
investigate his methods of treatment after he has put himself under a
doctor’s care makes a cure almost impossible. The over-development of
certain nerve centers and the mental discipline necessary for relaxing
these functions will retard or oppress the functions and nerve centers
of the sympathetic nervous system, which are needed for control of
repair work. In other words, nerve centers which are abnormally positive
will cause other abnormally negative nerve centers to exist and prevent
these from reaching a normal positive state. As a result the body cannot
eliminate its waste matter, and reconstruction is almost impossible.
Two-thirds of the inmates of our insane asylums and prisons might be
cured if the proper treatment were applied. The young under twenty years
of age yield much easier to treatment than older persons. Pseudo psychic
healers or those who deny the existence of a disease do either effect a
cure by faith or else they paralyze certain nerve centers and drive the
disease inwards turning it into phlegma or fat, or else into more
dangerous material such as cancers, insanity or heart failure.
Scientific psychic healers are doing wonderful work by means of the
psychometer in the diagnosis and treatment of psychic disorders.
However, the cause and prevention of the disease for these unfortunate
victims lies deeper. They are the product of modern and wrong methods of
education, stimulated and forced by artificial feeding. They have
reached that state of refinement, or culture of the flesh, and soul
starvation where degeneration is at work. If the body is the strongest,
the result is mental derangement. If the body is the weakest, the result
is cancer and tuberculosis in its acute or chronic form, and many other
bodily disorders. A healthy person (even if born with a delicate body)
who has been perfectly fed on natural foods which have not been deprived
of their organic salts could not possibly be affected by slight shocks
of unpleasant environment to such an extent as to produce diseases
either mentally or physically. Sorrow and disappointments in life are
just as necessary for our development as rainy and unpleasant weather
is. The weak brains and bodies of brittle bone and diseased flesh are
the result of wrong feeding. Chronic food poisoning and starvation is
much more detrimental to the human race than wholesome natural foods
with the addition of small quantities of alcohol. The person who is
boasting of health and old age in spite of small quantities of whiskey
taken is generally born with no weaknesses. The effects of alcohol have
probably shortened his life of eighty or one hundred years, but his
mental and physical capacities have been superior to that of many
intemperate drinkers as well as eaters.
CHAPTER V.
SUGGESTIVE MENUS FOR ACUTE CONVALESCENTS.
Allow the patient to return to simple solid foods gradually. If he tires
easily of one thing, as much variety as possible should be introduced
into the diet, but as a rule no more than three or four articles should
be served at one meal.
1. Breakfast.
A cup of whey with or without lemon, or albumen water.
10 to 11 A. M.
Five to ten ounces of milk, diluted with gruel or tea.
Dinner.
Gelatine prepared from barley, or legumes and zwieback.
3 to 4 P. M.
Cocoa or milk (5 to 10 ounces) with zwieback.
Supper.
Malt Coffee with hot cream and milk-sugar and zwieback.
If food is required at 10 p. m. or during the night, give whey,
blackberry juice, broth, apple water, orange juice, tea, coffee or
lemonade.
2. Breakfast.
Water gruel prepared from barley, oats, wheat or rice.
10 to 11 A. M.
Broth with the yolk of an egg or fresh milk with crackers.
Dinner.
Gelatine of wheat, or toast with sterilized cream and zwieback.
3 to 4 P. M.
Milk, coffee, cocoa or eggnog with zwieback or crackers.
Supper.
Broth with two tablespoonfuls of cream, ryenuts or zwieback.
3. Breakfast.
Cereal gruel with one-third milk and one-fifth cream.
10 to 11 A. M.
Water, whey or tea of beans, peas, lentils or bran.
Dinner.
Spinach on toast, eggs, baked potato.
3 to 4 P. M.
Raw bran, oatmeal water, almond milk or hot or cold water.
Supper.
Baked apple with cream. Cream of celery soup with toast.
4. Breakfast.
Gruel of Cook’s flaked rice or shredded wheat with hot cream.
10 to 11 A. M.
Milk or broth with yolk of egg, and crusts or zwieback.
Dinner.
Puree of dried green peas, zwieback with butter, celery.
3 to 4 P. M.
Cold water or malt coffee.
Supper.
Cream of tomato soup or broth with toast and celery.
DIABETIC FOODS.
Oil, butter, mayonnaise dressing, cream, cottage cheese, Swiss cheese,
eggs, almonds, pecans, walnuts, nut-cream, bacon, veal, lamb, pork,
potato salad, berries and acid fruits in the form of salads, asparagus,
artichokes, raw greens, rye, buttermilk, gluten bread, legumes in
moderate amounts with acids and greens, olives, bran, bran and legume
gelatines.
TABLE OF COMMONLY USED FOODS, GIVING CALORIC VALUE.
Almonds, 10 large 100
Apples, 1 medium 92
Broth, 1 cup 100
Bananas, 1 large 100
Barley, 1 tablespoon, raw 90
Beans, dried, ½ cup, raw 300
Bran, 1 cup 220
Butter, 1 tablespoon 105
Carrots, 1 large 50
Celery, 12 stalks 100
Cornmeal, 1 tablespoon 36
Crackers, 1 Uneeda 25
Cheese, 1 pound American 1800
Cream, ½ cup from separator 230
Cucumbers, 1 large 40
Currants, 1 cup (dried) 700
Dates, 10 260
Eggs, 1 whole 60
Eggs, 1 yolk 48
Figs, 10 large white 600
Rice flour, 1 tablespoon 55
Wheat flour, 1 tablespoon 30
Mixed flour, 1 tablespoon 35
Cornstarch, 1 tablespoon 40
Gelatine, 1 tablespoon 80
Greens, 1 cup 40
Grapenuts, 1 tablespoon 30
Honey, 1 tablespoon 100
Kou miss (or) Kumiss, 8 ounces 100
Lemon, 1 whole 16
Lettuce, 1 head 40
Macaroni, 1 cup (raw) 300
Milk, 8 ounces 165
Oats, rolled, 1 cup (raw) 300
Oats, steel cut, 1 cup (raw) 900
Orange, 1 large 100
Oil, 1 tablespoon 100
Peanuts, 15 100
Peaches, 1 50
Peas, one-quarter pound (dried) 350
Peas, green, 1 cup 150
Prunes, 5 (dried) 100
Potatoes, 1 large 100
Raisins, 10 large 100
Raspberries, 1 cup 60
Rice, 1 tablespoon 50
Syrup, 1 tablespoon 50
Sugar, 1 tablespoon 60
Tomatoes, 1 large 50
Walnuts, 8 100
Wheat, rolled, 1 cup (raw) 250
Whey, 1 cup 100
MEMORANDUM
INDEX TO RECIPES
_Green Vegetables._
Artichokes, 18
Asparagus, 18
Beets, 19
Carrots, 19
Carrot Puree, 19
Corn, 22
Cauliflower, 21
Cabbage, 23
Kale, 24
Kohlrabi, 23
Mushrooms, 22
Mixed Vegetables, 20
Onions, 22
Peas, 20
Peppers, 21
Parsnips, 21
Potatoes, 25
Sauerkraut, 24
Squash, 25
Spinach, 21
String Beans, 21
Tomatoes, 25
Turnips, 24
Vegetable Oysters, 24
_Legumes, Eggs and Cheese._
Beans (baked), 28
Beans, Lima, 29
Beans (raw), 30
Bean and Lentil Puree, 29
Lentils or Peas (baked), 28
Cottage Cheese, 32
Eggs, boiled, 30
Eggs, scrambled, 31
Eggs, pickled, 31
Omelet, 32
_Miscellaneous Dishes._
Cabbage with Rice, 36
Cabbage Rolls, 36
Dumplings with Prunes, 33
Green Peas with Dumplings, 35
Irish Stew, 33
Lima Beans with Carrots, 34
Lentils with Onions, 35
Macaroni with Pea Sauce, 37
Macaroni with Cheese, 37
Mixed Vegetables, 35
Peas with Carrots, 34
Potato Stew, 36
Peas and Chestnuts, 37
Pea Loaf, 38
Pea Cheese, 38
Rice with Pea Sauce, 37
Succotash, 35
Spanish Omelet, 37
_Soups or Gruels._
Asparagus Soup, 40
Apple Soup, 48
Arrowroot Gruel or Soup, 51
Bean Soup, 39
Buttermilk Soup, 41
Blackberry Soup, 49
Barley Soup, 45
Bread Soup, 50
Bread Gruel or Soup, 50
Barley Gruel or Soup, 50
Bran Gruel or Soup, 50
Corn Gruel or Soup, 41
Cornstarch Gruel or Soup, 52
Celery Gruel or Soup, 46
Cauliflower Gruel or Soup, 47
Knorr’s Soup, 39
Cherry Soup, 49
Huckleberry Soup, 48
Milk Soups, 41 to 44
Nut Gruel or Soup, 52
Potato Soup, 49
Plum Soup, 49
Pea Soup, 40
Spinach Soup, 47
Tomato Soup, 47
Water Gruel or Soup, 44
Whey Gruel or Soup, 45
Wheat Gruel or Soup, 51
Raw Cereal Gruel or Soup, 51
Onion Gruel or Soup, 53
Oatmeal Gruel or Soup, 53
Rice Gruel or Soup, 45
String Bean Gruel or Soup, 47
Sago Gruel or Soup, 52
_Cereals, Noodles, Dumplings._
Almond Rice, 59
Apple Rice, 59
Brown Rice, 60
Bread and Milk, 58
Barley, 57
Bran Mush, 56
Bran and Rye Mush, 56
Buckwheat Groats, 55
Boiled Whole Wheat, 57
Baked Cornmeal Dumplings, 62
Bread Dumplings, 62
Cornmeal Mush, 57
Cherry Rice, 59
Currant Rice, 60
Carrot Rice, 60
Crackers and Milk, 58
Directions for Boiling Rice, 58
Dumplings, 61
Macaroni, 60
Noodles, 61
Polenta, 57
Rice Cream, 59
Rice Flour, 57
Raw Wheat, 56
Rylax with Prune Jam, 55
Rolled Wheat, 55
Rolled Oats (cooked), 55
Rolled Oats (raw), 56
Rhubarb Rice, 60
Steel Cut Oats, 55
Tomato Rice, 60
_Breads, Cakes, and Puddings._
Apple Pancakes, 75
Apple-Bread Pudding, 79
Apple Fritters, 72
Bran Muffins, 68
Bread, 64
Bran Bread, 69
Black Bread Pudding, 78
Baked Bread Pudding, 79
Boston Brown Bread, 69
Biscuits, 62
Bread Omelet, 73
Buckwheat Cakes, 76
Cherry Pancakes, 76
Coffee Cake, 65
Cake, 65
Cereal Omelet, 73
Corn Bread, 72
Corn Fritters, 74
Corn Meal Pudding, 78
Crusts, 72
Doughnuts, 73
Egg Toast, 74
Fried Bread, 72
Frosting, 70
Flour Bread Pudding, 78
Fruit Cake, 71
German Pancakes, 75
Hominy Cakes, 73
Imperial Sticks, 72
Mixed Flour, 71
Matzoon Cake, 77
Matzoon Pudding, 77
Pop-Overs, 68
Pompernickle, 64
Pastry, 69
Plum Pudding, 69
Potato Pudding, 79
Plum Pancakes, 75
Pie, 70
Plain Bread Pudding, 77
Rice Fritters, 74
Rye Nuts, 71
Raw Bread, 59
Rice Pudding, 77
Rice Flour Pudding, 79
Roman Meal Cakes, 76
Steamed Bread Pudding, 78
Sago Pudding, 77
Strawberry Short Cake, 70
Sand Tart, 69
Sun-Dried Bread, 66
Snow Balls, 74
Toasts, 66
Vegetable Pudding, 79
White Muffins, 69
_Sauces and Salad Dressing._
Almond Sauce, 83
Butter Sauce, 81
Cream Sauce, 83
Caper Sauce, 82
Cherry Sauce, 82
Horse Radish Sauce, 82
Lemon Sauce, 82
Milk Sauce, 82
Mint Sauce, 81
Mustard Sauce, 82
Mushroom Sauce, 82
Olive Sauce, 83
Tomato Sauce, 81
French Dressing, 94
Honey Dressing, 85
Mayonnaise Dressing, 84 and 85
Syrup Dressing, 85
_Salads._
Apple Salad, 85 and 86
Apple and Banana Salad, 91
Apricot Salad, 91
Asparagus Salad, 89
Banana and Grape Salad, 91
Banana Salad, 90
Boiled Vegetable Salad, 86
Beet Salad, 92
Cereal Salad, 88
Celery Root Salad, 90
Carrot Salad, 92
Cranberry Salad, 91
Cranberry and Celery Salad, 91
Cranberry and Banana Salad, 91
Cranberry and Pear Salad, 91
Celery Salad, 86
Cabbage Salad, 86
Cheese Salad, 87
Cucumber Salad, 86
Corn Salad, 89
Dandelion Salad, 87
Dried Vegetable Salad, 92
Egg Salad, 88
Empire Salad, 88
Fruit Salad in Gelatine, 91
Lettuce Salad, 87
Mushroom Salad, 89
Mixed Spinach Salad, 87
Nut Salad, 87
Olive Salad, 89
Orange Salad, 90
Orange and Banana Salad, 91
Pineapple Salad, 90
Pineapple and Apple Salad, 90
Pineapple and Orange Salad, 91
Peach Salad, 91
Plum Salad, 92
Potato Salad, 90
Radish Salad, 89 and 92
Rhubarb Salad, 89
Spinach Salad, 87
String bean Salad, 89
Tomato Salad, 86
Tomato and Watercress Salad, 87
Yellow Dock Salad, 87
_Fruits and Light Puddings._
Apple Sauce, 95
Apple Snow, 96
Apricot Sauce, 96
Apricot Snow, 96
Apple Tapioca, 96
Ambrosia, 95
Apple Pudding, 98
Apple Sago, 78
Arrowroot Gruel, 78
Banana Gelatine, 95
Boiled Custard, 78
Blackberry Sago, 97
Baked Apples, 94
Baked Apples in Gelatine, 95
Baked Peaches, 94
Berry Tapioca, 98
Baked Apples in Oil, 97
Buckthorn Bark Emulsion, 94
Chocolate Corn Starch, 97
Currant, Raspberry or Peach Pudding, 98
Cranberry Sauce, sterilized, 99
Dried Fruits, 97
Fig Butter, 93
Fruit Tapioca, 97
Gooseberry Pudding, 96
Gooseberry Compote, 96
Ground Dried Fruit, 94
Lemon Filling, 99
Peaches with Cream, 97
Pineapple Gelatine, 95
Plain Junket, 99
Rhubarb Pudding, 98
Rhubarb Wine, 99
Strawberries with Cream, 97
Stewed Blackberries, 96
Stewed Huckleberries, 97
Sterilized Dried Fruits, 93
Soaked Fruit, 93
Tomato Tapioca, 97
_Fluids and Gelatines._
Apple Barley Water, 106
Albumen Water, 106
Almond Milk, 107
Boiled Milk and Cream for Table Use, 101
Boiled Milk, 102
Barley Water, 102
Bran Tea, 104
Buckthorn Tea, 105
Bran Gelatine, 106
Bean Tea or Broth, 109
Clabber, 103
Camomile Tea, 105
Cocoa Shells, 108
Coffee, 108
Cocoa, 109
Eagle Brand Condensed Milk, 103
Fruit Lemonade, 107
Fennel Tea, 105
Flaxseed Tea, 106
Irish Moss, 106
Kumiss, 102
Lemonade, 104
Lemonade with Egg, 107
Legume Gelatine, 109
Milk, 100
Malted Milk, 104
Milk Eggnog, 107
Malt or Cereal Coffee, 108
Preparation of Modified Milk (raw), 100
Pasteurized Milk, 102
Pea and Lentil Soup, 109
Rice Water, 102
Raw Green Pea Juice, 106
Rye Lemonade, 108
Scalded Milk (Modified), 101
Sterilized Milk (Modified), 102
Strawberry Milk, 108
Toast Water, 104
Toast and Apple Water, 104
Unfermented Beer, 105
Whipped Sour Milk, 103
Whipped Sweet Cream, 103
Whey, 105 and 106
Water Eggnog, 107
------------------------------------------------------------------------
IMPORTANT WORK ON DIET JUST PUBLISHED
DESTRUCTIVE AND CONSTRUCTIVE FOOD MIXTURES
By DR. AXEL EMIL GIBSON.
In this volume Dr. Gibson has given to the health-seeking world a System
of Diet by which palatableness of taste is combined with perfect safety
to digestion. In this system the antagonism and affinities of the
different foodstuffs are so scientifically ascertained and adjusted that
the fermentation and generation of poisonous gases in stomach and
intestines becomes impossible.
The book, which is printed in beautiful Hercules binding, 6×9—150
pages—costs $1.00. Address the author,
DR. AXEL EMIL GIBSON
518–520 Chamber of Commerce LOS ANGELES, CAL.
DR. DORA C. C. L. ROPER
OAKLAND, CAL.
MENTAL AND NERVOUS DISEASES.
OBESITY A SPECIALTY
Dietetic Instructions by Mail.
Accommodations for Patients.
For terms, state case, and enclose addressed stamped envelope.
How to Become a Vegetarian!
WITH FOOD FOR THE TRAVELER.
Send 25 cents in Stamps.
Address the author of this book,
DR. DORA C. C. L. ROPER
R. F. D. No. 1, Box 188,
Oakland, Calif.
Kindly mention =Vegetarian Supplement= when Writing to Advertisers.
------------------------------------------------------------------------
TRANSCRIBER’S NOTES
Page Changed from Changed to
85 Add the yolk or one or more Add the yolk of one or more
eggs, stir well, then slowly add eggs, stir well, then slowly add
140 A daily evacuation of the bowls A daily evacuation of the bowels
is not always a sign that the is not always a sign that the
stomach stomach
● Typos fixed; non-standard spelling and dialect retained.
● Enclosed italics font in _underscores_.
● Enclosed bold and blackletter font in =equals=.