HEALTHY LIFE RECIPES.

The loss of weight can be seen from the following statement. On commencing the fast the weight was 171 lbs.

Fast ended on fifty-sixth day. On the sixth day after breaking the fast the weight was 128 lbs. On the next day it had risen to 133 lbs. and on the following day to 138 lbs. In the first 47 days of the fast the loss of weight was 43.5 lbs., or an average loss of .888 lbs. daily (43.5/49 = .888 lbs.) The loss of weight for the last 8 days before the fast was broken is not known as patient was in bed, though it probably was at much the same rate as during the other times of the fast when the weight was taken on the scales.

The following comparative measurements are interesting. Of course he had been eating for a week after the termination of his fast, so that the measurements taken on that day would be higher probably than if they had been taken seven days before, when he broke the fast.

[1]There was a bundle of varicose veins behind right calf.

Patient kept a diary during his fast, but it does not seem necessary to reproduce its statements here. It shows that he walked about during the time, notes the state of the weather as foggy or very foggy or freezing, mentions that water was taken, sometimes hot apparently, as on 15th March, “after glass of hot water, pulse 70, temperature 98½ degrees.” No doubt drinking the hot water had elevated temporarily the mouth-temperature, as it does. The diary also notes that he felt weak, had a bath, or did not have a bath, notes the pulse-rate, etc., as also the effects of the daily enemata. On the twenty-ninth day of the fast he took a bottle of Apenta Water. Such are samples of statements from the diary.

A. Rabagliati, M.A., M.D.

Theremainder of this articledeals with conclusions of great interest and value, and will appear in ournext issue.—[Eds.]

For salads it is not necessary to depend entirely upon the usual salad vegetables such as lettuce, watercress, mustard and cress.

The very finely shredded hearts of raw brussel sprouts are excellent, and even the heart of a savoy cabbage. Then the finely chopped inside sticks of a tender head of celery are very good; also young spinach leaves, dandelion leaves, endive, sorrel and young nasturtium leaves.

Then there are the onion family (for those who can take them), the tender kinds, such as spring onion, chive and shallot being very good when chopped finely and used as a minor ingredient in any salad.

The root vegetables should also be added in their season, raw carrot, turnip, beet, artichoke and leek, all finely grated.

A taste for all the above-mentioned vegetables, eaten raw, is not acquired all at once. It is best to begin by making the salad of the ingredients usually preferred and mixing in a small quantity of one or two of the new ingredients.

For those who find salads very difficult to digest, it is best to begin with French or cabbage lettuce and skinned tomatoes only, or, as an alternative, a saucerful of watercress chopped very finely, as one chops parsley.

Any salad, however made up, should be served in as dainty and pleasing a fashion as possible. It is, perhaps, usually best to serve it ready chopped and shredded, and to allow each person at the table to take his or her own helping of “dressing.”

English people seldom serve salad in the French fashion—that is, quite dry, save that the dressing is well mixed in an hour before the meal. Readers who have been to France may have seen French peasant women whirling a wire salad-basket round their heads in order to dry the materials after the cleansing has been done. When dry, the green-stuff is torn with the hands, the dressing (and the French know all about salad dressings) is added and the whole allowed to stand some little time, so that by the time the meal is served there is a complete blending of all flavours.

Not everyone likes this method; but it is certainly better than the customary method here, which too often leaves a little puddle of water at the bottom of the bowl.

There are many ways of preparing good salad dressing without resort to vinegar, salt and pepper. The two prime necessities are (1) really good oil and (2) some kind of fresh fruit juice. Most people prefer lemon juice or the juice of fresh West Indian limes, well mixed into either olive oil, nut oil or a blended oil such as the “Protoid Fruit Oil” or Mapleton's Salad Oil. Theordinary “salad oils” obtainable at grocers are seldom to be recommended; they almost invariably contain chemical preservatives and other adulterants. It is better to have the best oil and use it sparingly if need be, than take any faked product just because it is cheap.

With most people the addition of pure oil assists the digestion of the salad, as well as serving other purposes in the body.

Many excellent salad recipes and suggestions for novel yet simple “dressings” will be found inUnfired Food in Practice, by Stanley Gibbon.[2]

[2]1s. net; 1s. 1½d. post paid, from the office ofThe Healthy Life, 3 Amen Corner, London, E.C.

This, which is a regular feature of THE HEALTHY LIFE, is not intended as a household guide or home-notes column, but rather as an inconsequent commentary on current thought.—[Eds.]

An interesting booklet by Raymond Blathwayt with samples of Bath Mustard will be sent free on application to J. & J. Colman, Ltd. (Dept. 49) Norwich.—Advt. inPunch.

Rumours are also afloat that G.K. Chesterton has written a brilliant booklet on Eiffel Tower Lemonade, and that the Attorney General has been commissioned to write a highly interesting brochure on American macaroni.

“I enclose you a photo of my baby, Willie, aged fifteen months. He was given up by two doctors, and then I consulted another, who advised me to try ——'s Food, which I did, and he is still having it. You can see what a fine healthy boy he is now, and his flesh is as hard as iron.”—From an advt. inLady's Companion.

Evidently a case of advanced arterio-sclerosis.

HEALTH BISCUITS. Nice and Tasty, handled by our 55 salesmen daily.—Advt. inMontreal Daily Star.

One reason, perhaps, why both the public and the sales have declined.

WHAT WOULD YOU GIVE FOR A PERFECT SKIN?Is 3d. too much?Many perfect skins to-day are traced to a single sample.—Advt. inLady's Companion.

WHAT WOULD YOU GIVE FOR A PERFECT SKIN?Is 3d. too much?Many perfect skins to-day are traced to a single sample.

—Advt. inLady's Companion.

The price is reasonable; but I think I would rather see a sample first, wouldn't you?

OUR SPECIAL FILLING FAST—Headline inDaily News.

The correct antidote for the well-known “starvation of over-repletion.”

Cold Anniversary Raised Pie and New Potato Salad.—From theSeventh Anniversary Menu of The Eustace Miles Restaurant.

I am told that one old gentleman, misled by the chef's quite innocent use of adjectives, protested to a waitress that the day was really very warm; also that a youthful wag obliterated the initial C from his menu with a pen-knife and then inquired which was the better vintage, '06 or '09.

But to contend that there is no difference between a good yellow man and a good white man is like saying that a vegetarian chop of minced peas is like a chop of the chump variety.—New Witness.

Chop-chop—as the good yellow man might be tempted to say if he came upon this specimen of white wisdom.

Canvassers can make a very good profit by selling a patent ladies' folding handbag, also wristlet watches.—Advt. inDaily Mail.

Nevertheless, the only place for a patent lady is a registry office.

CAKEOMA PUDDING? You cannot know how delicious they are until you have tasted them.—Advt. inLady's Companion.

One of the things that would never have occurred to you if you hadn't seen it expressed so clearly.

Saxon.—How cruel of you. Although I have not the honour of cap and gown, I do possess a Classical Dictionary. If I can helpfurther, write again. Regarding the recipe, it depends upon its nature. PerhapsVerais the lady to whom you should address your question—Lady's Companion.

My colleague, Mr Edgar J. Saxon, denies all knowledge of this affair. But I do wish he would be a little more careful in future.

Peter Piper.

Under this heading Dr Knaggs deals briefly month by month, and according as space permits, with questions of general interest.

Correspondents are earnestly requested to write on one side only of the paper, giving full name and address, not for publication, but as a guarantee of good faith. When an answer is required by post a stamped addressed envelope must be enclosed.—[Eds.]

A. de L. (Lisbon) writes:—For five months I have been a strict “fruitarian,” and as I am obliged now to go to Mozambique (Portuguese East Africa) to remain there five rears, I should be much obliged to you if you kindly let me know what I must do to prevent the African fever and biliousness which seem to afflict all Europeans in that part of the world. Any hints you could give me as to maintaining health in such a climate would be most gratefully acknowledged.

I do not think that it is possible for any European, whether he adopts fruitarian or ordinary diet, to entirely escape malaria, since it is caused by a minute parasite which is forced into the blood by a certain form of biting mosquito.

The parasite will, however, surely gain less hold on one whose blood is clean and pure and whose vital force is strong, than on one who dissipates his strength by partaking of meat, alcohol, tea, coffee and other stimulants, or who otherwise gets his blood into a bad state by faulty diet generally.

Therefore, the thing this correspondent should do is to live as much as possible upon the simple frugal fare of the natives. He can take raw coker-nut freely andeat the fresh fruits which grow in this part of Africa. If he can obtain pineapple or papaw he will find these excellent to help him to retain his health and strength in this country.

Mrs L.B.F. writes:—My husband and I are much interested inThe Healthy Life, deriving much benefit and good advice from its pages. It is the only magazine, we find, which answers questions that we have long been puzzling over. Reading a work of the “Montessori Method” of training children last night I was disturbed to find I had, according to that book, been feeding my little boy, aged three years, all wrong. It says: “Raw vegetables should not be given to a child and not many cooked ones. Nuts, dates, figs and all dried fruits should be withheld. Soups made with bread, oil, bread and butter, milk, eggs, etc., are the principal foods Dr Montessori recommends. She also advocates the use of sugar.”Our boy has nuts, ground and whole, all the fresh fruits and dried ones, salads, brown bread and nut butter, sometimes dairy butter, no milk, his food mostly uncooked, as we ourselves believe in. If Dr Valentine Knaggs would give us his opinion on this I should be very grateful. The boy is healthy, but I notice a slight puffiness below the eyes of late in the morning. Also his temper does not improve as he gets older. Will he be having too much proteid (nuts) for one of his years, or is the temper natural as a result of bad discipline. His father is away all day, and mothers are, as a rule, soft marks, are they not?

Our boy has nuts, ground and whole, all the fresh fruits and dried ones, salads, brown bread and nut butter, sometimes dairy butter, no milk, his food mostly uncooked, as we ourselves believe in. If Dr Valentine Knaggs would give us his opinion on this I should be very grateful. The boy is healthy, but I notice a slight puffiness below the eyes of late in the morning. Also his temper does not improve as he gets older. Will he be having too much proteid (nuts) for one of his years, or is the temper natural as a result of bad discipline. His father is away all day, and mothers are, as a rule, soft marks, are they not?

It is difficult to answer fully a question of this sort, as so much depends on the child's temperament and environment. A frail, delicate child with the promise of high mental development requires a finer and softer grade of nutriment than one of a coarse animal nature with strong, well-developed digestive organs.

All healthy children, especially boys (as Mr Saxon will attest!), are full of mischief and restlessness, which it is the duty of a mother or a nurse to divert into right channels.[3]The display of temper is probably an indication of this not being done, though itmaybe due in part to the raw diet not suiting the child.

[3]This correspondent, and all mothers of difficult children, should study the works of Mary Everest Boole, published by C.W. Daniel, Ltd.; alsoThe Children All Day Long, by E.M. Cobham.—[Eds.]

The advice I would give would be to alter the diet and make it lighter.

From my point of view, Dr Montessori has not given sufficient attention to the other side of the diet question, preferring to remain more on the side of orthodoxy. Moreover, her own work has been done in Italy, where a climate prevails which does not call for so free a use of vegetables and salads as is the case in our own cooler and bleaker clime.

I suggest, as a beginning, the following diet might be tried, but it is necessarily impossible to guarantee good results unless the cause of the puffy eyes and temper have been definitely located by personal examination:—

On rising.—A raw ripe apple, finely grated, or simply scraped out with a silver spoon.

Breakfast at 8.—A scrambled egg on a Granose biscuit with a little finely chopped salad or finely grated; raw roots appetisingly served with a dressing of oil, lemon juice and a little honey. This to be followed by an “Ixion” or “P.R.” biscuit, with fresh butter.

Dinner at 2.—Home-made cottage cheese, or cream cheese, or a nut meat (served cold out of the tin, or, better still, home-made). Two casserole-cooked vegetables, done with a little fruit juice and lemon to retain colour. This to be followed by a baked apple with cream and a little home-made, unfired pudding made of dried fruits.

Supper at 5.—A slice of “Maltweat” bread, and butter, and a cupful of clear vegetable soup, or some hot water with some lemon juice added, and slightly sweetened with a little honey.

Mrs L.B.F. also writes:—I sometimes think I must make dietetic mistakes. My husband thinks I am perfectly healthy, so I do not say anything of the giddiness in the morning and after eating, a drowsiness and slight pain at the back of the head and underneath one of my ears. Also under my eyes is on some mornings quite swollen and puffed up. It is not so marked, but I am quite conscious of it. Our diet consists mostly of a salad, with bread or baked potato and cheese or ground nuts or cookedbrussels sprouts and a nut meat pie, apple pie and cream, with brown bread and butter, or a raw fruit meal, nuts, apples, grapes, figs, dates and no bread.Two meals a day, first in the morning at eight o'clock, second at two or three in the afternoon. A glass of hot water with lemon at ninep.m., and the same in the morning. I do some exercises night and morning and am out in the fresh air often through the day. We live in the country and I have every chance of keeping myself healthy. Perhaps I should say I do not eat many nuts, finding them rather difficult to digest. Should I use an enema when I feel like this, or wait for natural results?

Two meals a day, first in the morning at eight o'clock, second at two or three in the afternoon. A glass of hot water with lemon at ninep.m., and the same in the morning. I do some exercises night and morning and am out in the fresh air often through the day. We live in the country and I have every chance of keeping myself healthy. Perhaps I should say I do not eat many nuts, finding them rather difficult to digest. Should I use an enema when I feel like this, or wait for natural results?

The symptoms of which L.B.F. complains are in all probability due to flatulence and to general disturbances of the digestive process.

Perhaps it would be a good plan to make the diet lighter. The nuts could be omitted and cheese or eggs substituted. An evening meal would be helpful.

As to the bowels, some senna and camomile tea at bedtime would help to clear them. Unless there is distinct evidence of fæcal retention in the colon it is better not to use the enema as a regular thing.

On rising.—A tumblerful of Sanum Tonic Tea made with hot, preferably distilled, water.

Breakfast.—An all-fruit meal consisting of nothing but apples, bananas, grapes, or orange, or any fresh ripe fruit that is in season.

Dinner at 12.30.—A cooked meal consisting of two casserole-cooked vegetables, with grated cheese as a sauce dressing, with some twice-baked or well toasted bakers' bread, followed by a baked apple and cream. (Omit nut meat pie and apple pie.)

Tea meal at 5.—2 oz. of cottage cheese or cream cheese, wholemeal bread and butter, small plateful of finely grated raw roots with an appetising dressing containing some “Protoid Fruit-Oil.”

Bedtime.—Tumblerful of hot water (preferably distilled) to which senna leaves and German camomile flowers (very little) have been steeped to infuse; or a cupful of dandelion coffee could be taken if the bowels are regularly acting.

W.T. writes:—Having tried a diet, recommended inThe Healthy Life, for a month I find the nuts and cheese are far too heavy for the apparent weak condition of my stomach, also that the salads and casserole-baked vegetables are too irritating to the membrane of the stomach. I have no desire to return to flesh food and ordinary feeding, which I feel would not be good for me. From eggs I cannot obtain any good results. The continuance of loss of weight is worrying me, being down to eight stone from eleven stone in twelve months. I feel satisfied it is only a question of diet, if I could only strike the correct one. I am naturally most anxious to regain some of my lost strength and weight. I am at present taking bread and butter, cooked fruit, and occasionally an egg, boiled rice, vegetables and a little dried fruit. No matter how light I make my diet I still suffer after every meal with dilated stomach and irregular working of the heart. Blood circulation is still bad and constipation is gradually getting worse. As before stated, I am anxious to succeed with the reformed diet, but I am really at a loss to know which way to proceed to make any progress. As I was in South Africa twenty years, and only returned to England just before this catarrh set in, is the climate here against my progress, do you think? I am so sorry to take up so much of your time, but shall be grateful for any help you can give me which will be greatly appreciated.

It is difficult to advise how best to proceed in this case as our correspondent really ought to seek medical advice. Only in this way can he obtain really satisfactory guidance. For without knowing the state of his blood and the organs generally it is impossible to advise correctly. Speaking generally, until salads and casserole-cooked vegetables can be taken freely there can be no possible permanent cure.

In many such cases the best way to train the digestive organs into a healthy state is to keep to a diet consisting chiefly of dextrinised cereals, which must be eaten dry, with some vegetables and as little fresh fruit as possible. This to be continued until little by little the raw salad vegetables are found to agree; then the rest is easy.

A diet on the following lines would probably be a good temporary measure:—

Breakfast.—One egg lightly boiled, poached or baked, with two Granose biscuits and fresh butter, eaten dry.

Dinner.—Brusson Jeune bread (one or two rolls) with butter, and small helping of vegetables, cooked atfirstin the orthodox way.

Supper.—Plateful of boiled rice (cooked dry in the Indian fashion[4]) with a tablespoonful of good malt extract.

No sugar, honey, stewed fruit, or dried fruit should be taken until improvement has set in. As little fluid as possible should be taken until the stomach has regained more tone and become more normal in size.

[4]SeeThe Healthy Life Cook Book. 1s. net (post free, 1s. 1½d.).

Miss S.L.P. writes:—I should like a little help as to diet. I have just had an attack of epidemic influenza with throat trouble, so that I feel very much run down and unfit for a diet too depleting in character. For over four years I have adopted a non-flesh diet on account of a tendency to chronic catarrh of the whole alimentary tract, due to rheumatic tendencies which affect me internally rather than externally. The continuous damp weather has produced much gastric irritation, and frequent acidity.I cannot discover a diet that is convenient and at the same time sufficiently nourishing. I lose flesh on what I take, and I have none to spare, though at one time I was inclined to be stout. My age is forty-eight.I take three meals a day. A light breakfast either of “Maltweat” bread or “P.R.” Cracker biscuits and butter, with tomato or fresh fruit or occasionally an egg. For midday meal an egg or milled cheese, or nuts or cream cheese, with a baked potato and a conservatively cooked vegetable. Occasionally I have a little salad and grated carrot, but unless I am better than usual I cannot digest these. The evening meal consists of “Maltweat” bread or “P.R.” Cracker biscuits or Granose flakes, with cream cheese. As a child I suffered constantly from colds in the head, but now my troubles are oftener internal.The action of the bowels is irregular. I depend chiefly upon an enema of warm water when constipation is present.I never drink tea, only hot water, or Emprote and water, or occasionally vegetable juices or fruit juices. I find I am better without much fluid.

I cannot discover a diet that is convenient and at the same time sufficiently nourishing. I lose flesh on what I take, and I have none to spare, though at one time I was inclined to be stout. My age is forty-eight.

I take three meals a day. A light breakfast either of “Maltweat” bread or “P.R.” Cracker biscuits and butter, with tomato or fresh fruit or occasionally an egg. For midday meal an egg or milled cheese, or nuts or cream cheese, with a baked potato and a conservatively cooked vegetable. Occasionally I have a little salad and grated carrot, but unless I am better than usual I cannot digest these. The evening meal consists of “Maltweat” bread or “P.R.” Cracker biscuits or Granose flakes, with cream cheese. As a child I suffered constantly from colds in the head, but now my troubles are oftener internal.

The action of the bowels is irregular. I depend chiefly upon an enema of warm water when constipation is present.

I never drink tea, only hot water, or Emprote and water, or occasionally vegetable juices or fruit juices. I find I am better without much fluid.

So far as it is possible to judge from this letter, this correspondent is suffering not only from stomach and bowel catarrh, but her condition as a whole is unsatisfactory. The vital force is depleted and the nervous system is not doing efficient work.

She needs suitable treatment to remove the acid and toxins with which the system is evidently clogged. This is not an easy task, for as soon as elimination begins trouble arises in the form of influenza or other similar derangements. These are probably little else but attempts on the part of nature to rouse the vital force of the body into action with a view to clearing out the clogging poisons.

Waste clearing should be done gradually. The skin should be made to act better by means of home Turkish baths, or by wet-sheet packs. Then mustard poultices can be appliedalong the course of the spineand massage with suitable manipulations can be applied to the muscles and bones which make up the spine. The daily practising of the excellent and simple breathing and bending exercises described in Müller'sMy System for Ladies[5]will be very helpful. By means such as these the body will be gradually cleared of its poisons, and so the nervous system will be made to do better work.

The diet specified can be continued.

H. Valentine Knaggs.

[5]2s. 8d. post free from the office ofThe Healthy Life, 3 Amen Corner, London, E.C.

May we ask the co-operation of all our readers during the holiday season in the following way. On holidays you are bound to meet fresh people, and make new acquaintances, and even friends. We suggest you purchase a few extra copies ofThe Healthy Lifebefore you start and hand them on to any likely to be interested. People tell us the magazine is its own recommendation. This does not mean that you need not add your own. The circulation grows steadily, but it is far short of what it might easily be if every reader were to gain one fresh reader every month.—[Eds.]

I want to say how very interesting and helpful I findThe Healthy Life, and it is always a pleasure to buy an extra copy to give to friends, for I always feel it will do them good to read it, and perhaps make regular subscribers of them.H. Bartholomew,Knebworth.

H. Bartholomew,Knebworth.

Vol. VNo. 25August1913There will come a day when physiologists, poets, and philosophers will all speak the same language and understand one another.—Claude Bernard.

Vol. VNo. 25August1913

There will come a day when physiologists, poets, and philosophers will all speak the same language and understand one another.—Claude Bernard.

The pursuit of health, considered from the negative standpoint, is the flight from pain.

And pain is the great mystery of life.

James Hinton, himself a well-known physician of his time, attempted to solve the mystery of pain by showing that it is the accompaniment of imperfection. That what is now experienced as pain might be exquisite pleasure given a higher stage of human development.

But this, after all, only shifts the mystery one step farther. Instead of the mystery of pain we have the mystery of imperfection. Yet to image perfection is always to image something incapable of growth or further development.

Take, for example, a perfect circle. So long as it remains unbroken, flawless, the line (or infinite number of lines) composing it cannot be continuedor extended. But given a break in the line and it may be continued round and round, up and up (or down and down) into an infinitely ascending spiral. This possibility of extension depends on a break, on an imperfection.

It does not follow, of course, that every flaw in human nature is always the starting-point of new growth, every failure a stepping-stone to greater knowledge, but the possibility is there. It is for men to see that they do not neglect their opportunities.—[Eds.]

Regular readers will recognise in this wonderfully simple and suggestive article a continuation of the series previously entitled “Healthy Brains.” The author of “The Children All Day Long” is an intimate disciple of one of the greatest living psychologists, and she has a message of the first importance to all who realise that true health depends as much on poise of mind as on physical fitness.—[Eds.]

The fruit of imagination ripens into deeds actually done in the service of man: its flower brightens the whole of life and makes it fragrant, from the budding-time of children's play and laughter to the developed blossoms of the creative imagination which we call painting or poetry or music.

Play and art have this in common, that they are activities pursued for the sake of the activity itself, not as a means to any other object, not aiming at any material usefulness. Actually, of course, there is nothing more useful, on every scale of usefulness, than the development of the individual in art or play, but these would never be really themselves while an ulterior purpose formed a background to them in consciousness.

Physical exercises devised for the sake of health are a more or less pleasant form of work; they do not take the place of play. Our ordinary work is usually more or less one-sided and unbalanced in the demands itmakes upon us; we therefore try to find what other set of movements will undo this unbalancement and give us back unbiased bodies. When that is done, and not till then, we get freedom, and it is at thatmomentthat real “play” begins—the use of the freed muscles according to our own will and pleasure.

The same thing is perhaps true in connection with our minds. We all see the fallacy of the old-fashioned hustlers' cry, “Make your work your hobby; think of nothing else; let every moment be subordinated to the dominating idea of your career; put aside all sentimentalism, all laziness and self-will, all enthusiasm about things not in your own line of work.”

We have come to see that this kind of effort leads often to nervous breakdown and early death; always to a certain narrowing of sympathy and hardening of method even in the career itself. So we conscientiously “take up” a hobby or a sport and set aside some hour or day for indulgence in it. We make it a duty to lay aside for the time being all idea of duties; part of our work is to learn to rest.

So far so good. But does all this go far enough?

Work imposed by any set of outer needs puts the whole being under a certain strain. The aim of remedial exercises, prescribed rest-times and legal holidays is to undo this strain, to unwind us from our coil by twisting us the other way.

When this has been satisfactorily done, too often the person responsible thinks that this is enough. But it is really and truly at this moment that one is beginning one's real life.

When the body is freed from strain and weariness is the time to leap and dance and sing and wrestle.

When the mind is free from prejudice and weariness is the time for its original activity to begin; new thoughts spring up unbidden and the creativeimaginationlives and grows.

(In the sphere of will, many great sages have said that an analogous sequence holds good. When the whole emotional and moral nature has thrown itself ina particular direction, and then an unwinding has taken place, the moment of completed renunciation has been said to be the dawn of some great new spiritual light.)

Who does not know the peaceful activity of a Sunday evening, the fruitful quiet of a long railway journey or sea-voyageat the endof a holiday? Two friends walk slowly home together after an exciting expedition or debate; two girls give each other their confidence while brushing their hair after a dance.

Why is this so? Nowadays people are very ready to answer the question by refusing the fact. It is waste of time not to bedoingsomething strenuously. Rest is almost as strenuous as everything else; it is to be thorough while it is the duty on hand and is to fit exactly on to the work time, without overlapping but without interspace.

In this way too often the imagination, the really individual part of the mind, is starved and atrophied. Especially in childhood there ought to be a space left between useful work and ordered play for the individually invented games, the pursuits that are not for any definite end, for dreams and lived-out tales, when the child may make what he likes, do what he likes, and in imagination be what he likes. If we scrupulously respected this growing-time we should soon have a race of sturdier mettle altogether. Just now this particular want is probably most nearly supplied among elementary school children than among those who have more “educational advantages”; they “go out to play” in the streets for hours every day, and one cannot help thinking that it is the vitality thus evolved that keeps most of them healthy and happy in spite of many hardships.

In later life, if we really want to make something of our lives, we shall do well to insist an keeping such a margin of free time to ourselves. It need not be long. Five minutes, if one really sails away in the ship of imagination, will take us to fairyland and back again. But the five minutes (or the day in the country, or the week of quiet, or whatever we take or can get) mustreally and truly be free; we must have the courage to seek for what we really want, and we shall have the inestimable reward of finding what we really are.

E.M. Cobham.

[6]SeeJuly number.

For some years I lived according to the advice given by “M.D.” with regard to the quantity of proteid that should be taken. But experience led me to believe that it was wrong. In recent years my diet has consisted of the following quantities per annum:—

And with these foods rich in proteid, I have taken plenty of raw vegetables and fruit, and three to four gallons of olive oil.

I do not mention this as an ideal, in order to suggest another and better standard than that of “M.D.” I do not think any such thing as a standard really exists or can exist. But I mention it to show how far I have travelled away from where I was.

I take it that all food reformers will agree that the main reason for food reform is to make the body a more harmonious instrument for the true life of man, and that carries with it the belief that there is some correspondence, if we cannot yet see absolute unity, between the physical and the spiritual. Now the law of life, according to Christ, is one of continual progress towards perfection and I do not see how this will harmonise with the teaching of a fixed law for the body. All my experience and observation point to a progressive law for the body, and I do not know of a single fact contrary to it.

My first point, then, is that there is no such thing as a standard of proteid needed by the body. All that can be said is this, that if you take a man who has been fed on a certain quantity for such and such a time andthen feed him on a certain other quantity, alterations in the physical condition will appear. But who can say whether these changes are attributable merely to a deficiency or to a previous excess? If “M.D.” and his patients take excessive food they naturally get trouble from stored poisons when they reduce the quantity. But why put all the trouble down to present deficiency instead of to previous excess? To this I can find no satisfactory answer.

If we have got our bodies into so hopeless a condition that we cannot use our God-given instincts, tastes and feelings in the first place, the wisdom of troubling much about the continuance of bodily life would be doubtful; and, in the second place, one would need most overwhelming signs of knowledge to substitute for them. But where are they? There is no agreement between those who have been taught physiology. On the one hand, “M.D.” gives a proteid standard, now impossible to myself, and I believe to many others, for it would involve eating a nauseating quantity; and, on the other hand, another doctor, presumably acquainted with the same physiology, tells me I cannot eat too little, so long as I do not persistently violate true hunger and taste. Then another doctor gives quite a different standard, and a much lower one. If we discard our natural guides, which of the claimants to knowledge is to be followed, and is there any knowledge at all such as is claimed?

Imagine what a mockery it would have been to give such a standard as that of “M.D.” to the agricultural labourer about the middle of last century, a typical one with a large family, and one who worked as men do not work to-day, and had to rear his family on a few shillings a week. How could suchaone have provided more than a fraction of what “M.D.” says is necessary, either for himself or his children?

The broad fact is, that all the hardest work of the world has always been done by those who get the least food. As one who has had some experience of labour, I doubt if the workers could have done so much if it hadnot been for a spare diet. Certain it is, that since they have more to eat, they are much less inclined to work.

My contention, then, is that there is no fixed standard of proteid needed by the body, but that the quantity depends on the development that is in progress and is only discoverable by the natural guides of appetite and taste, ruled by reason and love of others. Moreover, I contend that even if there were such a standard as “M.D.” says physiology has found, it obviously is not known.

I cannot help recognising in “M.D.” one whom I gratefully love and respect. He helped me on the road, and now that I differ from him I do not forget it, and I ask his forgiveness if I seem to be arrogant. He thinks I cannot see what he sees because I am underfed, and I think he cannot see what I see because he is overfed. In a sense we are both right, and we form a beautiful illustration of the different states of mind that belong to different physical conditions. I urge the laymen like myself not to be afraid of that musty old ill-shaped monster called Science[7]when he is up against the eternal truths that belong to every simple untutored man. Shun the monster as you would a priest, to whom he has a great likeness, and unite with me in a long strong pull to get “M.D.” out of the rut in which the monster holds him, so that we may have him with us on the road, for he carries much treasure and we cannot do without him.

A.A. Voysey.

[7]I do not wish to be misunderstood. No sane man despises real science, but when the mixture of science and ignorance, which usually stalks about in the name of science, wants to usurp our heaven-born instincts we cannot but notice his ugly and monstrous shape. It is the function of science, or a true knowledge of details, to fill in the mosaic of the temple of wisdom, but the mosaic can never be the structure itself and is only useful and good when it is subservient to that structure and harmonious with it.

“We have to consider,” I said, “the question of what food to take and how to cook it.”

“Camping out,” said Sylvia, “ought to be a complete holiday from the food bother. Why not live on unfired food, such as tinned tongue, sardines and bottled shrimps?”

Thereupon Felix laughed a great laugh, and said: “Just try and do a thousand miles on sardines.”

Felix is Sylvia's brother, who has spent some twenty years in America, travelling for weeks through country that contained no people, and spending nearly two years in a single journey to Dawson City and home again. He plainly knows far more about bed-rock camping than anyone else in the family and we allowed him to take the floor for a time.

“The first thing is bread.” said Felix, “because you can't do without bread. You must take some yeast or else some baking-powder with you to make it rise, or you must bake it very quickly so that the steam aerates it. You might take a Dutch oven with you, but it's nothing like the Dutch oven that you know in this country. It is an iron pot on three legs, with an iron lid. You stand it in the fire and cover the lid with hot brands and you can cook anything inside it—ducks and chunks of venison, and bread of course.”

“But Mr Freeman has barred the oven,” said Sylvia, “and if we are not going a thousand miles from home perhaps we can do without it.”

“As you like,” answered Felix. “I only mention it so that you can get hold of the general principle. You can make very good bread in a frying-pan. You must mix the dough up stiff so that when the pan is nearly upright it won't tumble out. You fix the pan up with a prop behind it so that the dough faces the fire, quite close, and you draw some more fire behind it so thatthe back is warmed as well. When it burns a good crust on both sides it is done.”

“What are flap-jacks,” I asked.

“Just pan-cakes made without eggs or milk,” said Felix. “You mix a quart of flour with a tablespoonful of baking-powder and put in water till it is just so thin that when you take up a spoonful and let it drop back you can see the shape of it for a few seconds before it melts into the rest. You fry the batter in bacon fat or butter just like pan-cakes, and the cakes are very good.”

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