i^Ka.^ 
 
LIBRARY OF THE 
 NEW YORK STATE COLLEGE 
 
 OF HOME ECONOMICS 
 
 CORNELL UNIVERSITY 
 ITHACA, NEW YORK 
 
The original of tliis book is in 
 tine Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924003546938 
 
FEUIT AND BREAD. 
 
 A 
 
 SCIENTIFIC DIET. 
 
 BY 
 
 GUSTAV SCHLICKEYSEN. 
 
 Translated, from the German, 
 
 BT 
 
 M. L. HOLBROOK, M.D., 
 
 EDITOR or THB " HEBALS OF HEALTH," AUTHOR OX* " FAltTURlTIOM 
 
 •WITHOUT PAIK," "EATINQ FOB STBZXOTH," 
 
 "I.IVEB COMPLAINT," ETC. 
 
 ^WITH AN APPENDIX. 
 ILLUBTBATED. 
 
 NEW YORK : 
 
 M. L. HOLBROOK & COMPANY. 
 
COFZBI&ITF, 
 
 M. L. HOLBEOOK. 
 1877. 
 
TABLE OF CONTENTS. 
 
 PART L 
 
 Page. 
 The Ahthkopological Argument 7 
 
 PART n. 
 The Physiological Abqument 107 
 
 PART ni. 
 
 The Dietetic Argument 174 
 
 German and English Works quoted by tee 
 
 Author 209 
 
 APPENDIX. 
 
 Dr. Jackson's Letter 211 
 
 Napier's Curb fob Intemperance 218 
 
 Index 235 
 
 LIST OP ILLUSTRATIONS. 
 Fignre. Page. 
 
 1. Teeth of the Horse 19 
 
 3. Teeth of the Gorilla 20 
 
 3. Teeth of the Hare 21 
 
 4. Teeth of the Wolf 23 
 
 5. Teeth of the Shrew-mouse 25 
 
 6. Teeth of the Swine 26 
 
 7. Teeth of Man (front view). J 27 
 
 8. Teeth of Man (side view) 27 
 
IV TABLE OF COl^TESTS. 
 
 9. Eye-teetli of old Gorilla (natural size) 28 
 
 10. Eye-teeth of young Gorilla (natural size). ... 29 
 
 11. Eye-teeth of Man (natural size) 29 
 
 12. Eye-teeth of Tiger (natural size) 30 
 
 13. Stomach of Hyena 34 
 
 14 Stomach of Lion 34 
 
 15. Stomach of Sheep. 35 
 
 16. Stomach of Man 36 
 
 17. Ideal Section of the Non-deciduate Placenta 
 
 of the Herbivora 60 
 
 18. Ideal Section of the Zonaiy Deciduate Pla- 
 
 centa of the Carnivora 51 
 
 19. Ideal Section of the Discoidal Deciduate 
 
 Placenta of the Frugivora 62 
 
TRANSLATOES .PREFACE. 
 
 Of works on food and cookery there is no end, but 
 in most cases their writers regard man as an omnivorous 
 creature, deriving his sustenance from the animal, the 
 vegetable, and even from the mineral kingdom. The 
 author of the present work has departed from the dietetic 
 belief and practice of centuries, and has undertaken to 
 prove, upon the groimd of physical organization and ori- 
 ginal habit, that man is by nature frugivorous, using 
 this word in its broadest sense, so as to include fruits, 
 grains and nuts, and that these are sufficient to maintain 
 him in a perfect condition of physical and mental health. 
 
 The arguments by which he maintains his theories are 
 drawn from the accepted conclusions of modern science, 
 and are presented with such originality and force as 
 to entitle them to respectful consideration, even where 
 his conclusions may seem too radical for adoption in the 
 present state of society. His strikingly original treat- 
 ment of the question of cookery will serve a useful pur- 
 pose if it excites reflection concerning the present elabo- 
 rate, costly and unnatural methods, regarding which 
 there is, unquestionably, cause for a very radical reform. 
 The system of diet and methods of preparing food which 
 he recommends have been verified in his own experience 
 for many years, and have, besides, the high merit of ex- 
 treme simplicity and naturalness. 
 
 To the American reader the work will have an especial 
 interest, as presenting in the main the views of a certain 
 class of German health reformers, concerning whom 
 
VX TRASSLATOR'S PREFACE. 
 
 very little has hitherto been known in this country. It 
 is a noteworthy fact that a parallel development of 
 similar views has taken place in Germany, England and 
 America having no direct connection, and yet reaching 
 the same general conclusions, and it is hoped that the 
 present translation may contribute in some degree to 
 that international acquaintance and friendly exchange of 
 thought which must essentially promote the common 
 good. 
 
 A considerable number of English and American 
 works of this character have been translated into Ger- 
 man, but this is, so far as I am aware, the first translation 
 of the kind from German into English. There are, how- 
 ever, a number of able German writers with whom it 
 would be well for English and American hygienists to 
 become better acquainted. The most prominent of these 
 are Edward Baltzer, of Nordhausen, and Theodore Hahn, 
 now of St. Gallen, in Switzerland. The cause of popular 
 hygiene is also represented in Germany by a number of 
 periodicals and by several influential societies. 
 
 This translation, while adhering faithfully to the 
 spirit and meaning of the author, is not altogether lit- 
 eral, and at various points it has been somewhat elabo- 
 rated by new material and by additional extracts from 
 scientific authorities, especially from Darwin and Hux- 
 ley. 
 
 In the Appendix will be found two valuable papers, 
 one by Dr. James O. Jackson, who is so widely known 
 in the hygienic world, and one by Charles O. Groom 
 Napier, F.G.S., which, it is hoped, may prove service- 
 able to the victims of intemperance. 
 
 I take pleasure in acknow'ledging here my indebted- 
 ness, in the translation of this work, to Mr. Edwin F. 
 Bacon, who has been an instructor of the German lan- 
 guage in my family during the past three years, and 
 whose zeal and faithfulness in his profession are deserv- 
 ing of all praise. 
 
 New York, 1877. M. L. H. 
 
FRUIT AND BREAD. 
 
 PART I. 
 
 AITTHROPOLOGICAL ARGUMENT. 
 
 No task more closely concerns the life and 
 health of man than that of providing for 
 his nourishment. The consciousness of this 
 necessity lies deeply rooted, not only in man 
 himself, but in every other living creature, 
 and is the cause of that " struggle for ex- 
 istence" which prevails throughout the en- 
 tire organic world. But experience has 
 shown that it is by no means a matter of 
 indifference how and wherewith this nour- 
 ishment is effected, for upon the quality and 
 quantity of our food depend in a marked 
 degree our physical and moral condition. It 
 is therefore highly important that we pos- 
 sess a scientific foundation on which to estab- 
 
8 TBE CHEinCAh THEORY OF DIET, 
 
 lish a natural diet. The difficulty of estalh 
 liehing this foundation is indicated in the words 
 of the distinguished Prof. Virchow, of Ber- 
 lin, who, in the year 1868, said: "A scien- 
 tific system of diet is as yet impossible." 
 It is therefore no wonder that there should 
 be a great diversity of opinion upon this 
 question, and that even the learned should 
 pursue different courses in their efforts to 
 bring it nearer to a solution. 
 
 The Chemical Theory of Diet. — In mod- 
 ern physiology there has long existed a 
 tendency to infer the necessary elements of 
 food from the chemical composition of the 
 living body, and to establish an artificial di- 
 etary upon this basis, but the study before 
 us will show the fallacy of this method. As 
 a foundation for a true theory, it i^ neces- 
 sary first to consider the entire nature of the 
 individual whose diet is to be determined. 
 
 If, for example, we had to determine 
 the proper diet of a hoi-se, and should to 
 this end consider only the daily consump- 
 tion of the albuminous products of flesh, 
 and of phosphate of lime and other ele- 
 ments necessary to the formation of bone, 
 
THS AKAtOMlCAl, THSORV. Q 
 
 and should undertake to supply all these 
 materials by means of albumen, flesh, salt, 
 etc., we should very soon observe that an 
 animal fed in this manner would perish, and 
 it would thus become apparent that impor- 
 tant considerations had been omitted. The 
 same is true in the case of man. As long as 
 we seek to establish a dietary for him up- 
 on the exclusive basis of the consumption 
 of chemical substances, we shall arrive at 
 no just conclusion. 
 
 The Anatomical Theory. — ^In order to 
 correctly judge of the nature of an individ- 
 ual, we can find no better starting-point 
 than that of his natural capacity to provide, 
 digest, and assimilate food, and this depends 
 upon his bodily structure. Hence, to ascer- 
 tain the natural nourishment of a hitherto 
 unknown animal, we have only to bestow a 
 critical look upon his body in order to 
 know what food is peculiar to him. 
 
 The objective knowledge of any given 
 condition evidently assumes a knowledge of 
 its previous history and of the processes 
 by which it has been evolved; for as it is 
 impossible rightly to estimate a thing in it- 
 
10 ANCIENT ZOOLOGICAL TBEOBIES. 
 
 self, without comparing it with at least one 
 other, so is it impossible fully to understand 
 a living organism without knowing the his- 
 tory of its development. In order, therefore, 
 to a complete knowledge of the nature of 
 man, we must undertake a somewhat com- 
 plicated study. We have first to collect the 
 neeessaiy facts for a system of pure anat- 
 omy, and from these, through comparative 
 anatomy, to derive scientific conclusions. We 
 shall tlien have to consider the development 
 of man, and this is twofold : first, that of 
 the individual, or Ontogeny, and, second, that 
 of the race, or Philogeny. Upon this plan 
 it will be easy for us from the present 
 standpoint of science to accomplish our pro- 
 posed task. 
 
 The scientific raethod, and the conditions 
 and results of nourishment, lead us to a 
 comparative theory of dietetics. But such 
 an attempt encounters to-day the same 
 deadly opposition as did the theory of devel. 
 opment previous to the appearance of Darwin's 
 epoch-marking work, the " Origin of Species." 
 Ancient Zoological Theories. — The early 
 scientists constructed their zoological systems 
 
AXCIEyF ZOOLOGICAL I^EOSIMS. H 
 
 according to purely external appearances, 
 and often in a manner entirely arbitrary, 
 and in the highest degree unscientific. In 
 like manner the theory of dietetics remains 
 "without a scientific basis, and even among 
 the learned it is a proscribed subject. It 
 cannot therefore surprise ns if we encounter 
 very antagonistic views concerning the influ- 
 ence of different foods on the health and 
 development of man. The dietetic physiolo- 
 gists of the old school were too closely 
 bound to the purely empirical views of 
 their own and previous centuries, and pos- 
 sessed too little scientific material, to admit 
 of^ their establishing sound theories. 
 
 The Darwinian Theory of Descent pre- 
 sents the entire subject in a new light. 
 Like a fertilizing rain upon the parched 
 earth, this new system descends upon the 
 domain of science, awakening a new life in 
 every department of knowledge, and involv- 
 ing therewith a bitter controversy with de- 
 caying forms. The year 1860 especially 
 marks with us the dawn of this new epoch. 
 Since then there has appeared a new liter- 
 ature, in which the discussion continually 
 
12 AirciEyr zoological thsories. 
 
 turns upon the truth and possibilitj of the 
 theories presented by Darwin, and sinqe 
 supported also by Vogt, Hseckel, Huxley, 
 and others. A great conflict has thus arisen, 
 in which there is an incessant appeal to 
 high authorities. Now it is to Cuvier, now 
 to Darwin, now to some dead system, now 
 to living investigation. So echoes the con- 
 flict and so struggle the combatants, and 
 with results so important to mankind that 
 it is well worth the cost to take part, and 
 that indeed in the interest of exact science. 
 
 The new theory has accumulated so much 
 scientific material, the number of its adhe- 
 rents is already so great, and the influence 
 which it exerts in every department of 
 human knowledge so important, that every 
 new 'Bcientific work is regarded and judged 
 from the standpoint of its authority. Most 
 of the sciences have, indeed, under its influ- 
 ence, suffered a complete revolution. 
 
 Philosophy fljids for her speculations a 
 real and scientific basis, and enters upon a 
 boundless field of investigation. All natural 
 sciences have received an impulse in the 
 direction of unity. In morphology and biol- 
 
EVOLUTJOX APPLIED TO DIETETICS. 13 
 
 ogy entirely new fields have been opened 
 up, so that anthropology has become one of 
 the most developed and important of sci- 
 ences. History, from a dead, systematic dog- 
 matism, has become a living source of know- 
 ledge; and philology, which has hitherto been 
 occupied with the dry, xmphilosophical and 
 heartless details of grammar, is now, for the 
 first time, brought into practical relations 
 with material life and with the mental pro- 
 gress of our time. 
 
 Speculative theology, alone, takes no part 
 in this great development, or, at most, in a 
 negative way, seeks by a feeble opposition 
 to save itself from total decay. The morn- 
 ing-red of knowledge which has dawned 
 upon ns through the theory of evolution 
 prepares the old dogmatic and systematic 
 schools in mental, moral, and physical life 
 for their final departure, and accompanies 
 them upon their way. 
 
 Application of the Theory of Evolution 
 to Dietetics. — Least of all — ^indeed, we may 
 almost say not at all — ^has the development 
 theory been applied to dietetics, and, never- 
 theless, the possibility of such application is 
 
14: EVOLUTIO:^ APPLIED TO DIETETICS. 
 
 SO apparent, and the results which it prom- 
 ises BO important, that it is indeed strange 
 that none of the learned have as yet un- 
 dertaken it. But a little knowledge of 
 human nature will enable us to see why 
 this field has hitherto beeu so sadly neg- 
 lected. There has always existed a preju- 
 dice against the critical discussion of diet- 
 etic theories, and especially ,against the ne- 
 gation of long-established views, and hence 
 the scientific treatment of the subject has 
 been impopular. Some, perhaps, who were 
 capable of undertaking it, and who realized 
 its importance, were deterred by its very 
 magnitude and by the thoroughness of the 
 changes which it involved; for it invaded 
 the domestic circle, and demanded the relin- 
 quishment of favorite habits and enjoyments. 
 The present attempt to collect the ma- 
 terial of a scientific system of dietetics, and 
 to present it in a popular form, is prompted 
 by a desire to share with my fellow -men 
 the benefits which 1 have derived now for 
 many years from the practical application 
 of the views here presented. But I do not 
 deceive myself with regard to human natixre, 
 
WBA T IS TBE NA TURE OF MAN. 15 
 
 for I well know that there will be but a 
 BQiall minority who will go with me to the 
 extreme, but, nevertheless, Btriotly logical, con- 
 sequences of the proposed study. The effort 
 must be that of a simple presentation of 
 the truth, leaving each one for himself to 
 apply it according to his individual ability 
 and conviction. 
 
 In order, then, to establish a correct 
 dietary for man, we must first gain a true 
 knowledge of his nature, and this is only to 
 be secured by the most conscientious and un- 
 prejudiced study. Let the simple facts bear 
 their own testimony, and we shall then find 
 all other departments of science in harmony 
 with them. We might also well admit the 
 testimony resulting from quiet reflection upon 
 our own nature, our moral impulses, and our 
 unper verted instincts; and if these finer senti- 
 ments are found to accord with the deductions 
 of exact science, we may feel doubly assured 
 of the soundness of our conclusions. 
 
 "What is the Nature of Mas. 
 
 Let us, first of all, by the presentation of 
 fundamental laws, seek to answer this ques- 
 
16 WHAT IS THE NATUSE OP MAS. 
 
 tion. While pure anatomy treats only of 
 the physical structure of animal bodies, com- 
 parative anatomy draws scientific conclusions 
 from the facts thus acquired, and to this 
 comparative study we have now to direct 
 our attention. Between man and the mam- 
 malia most nearly related to him there exist 
 instructive points of relation and difference 
 concerning the digestive apparatus, the food, 
 and manner of life. 
 
 Every animal has his appropriate food, 
 corresponding to his physical structure; so 
 that, in case of uncertainty as to the food, 
 we have only to observe the bodily form, 
 especially that of the extremities and the 
 teeth, in order to decide; for, since the or- 
 ganism cannot exist solely within itself, it 
 must possess the natural means of obtaining 
 from without that which is necessary to its 
 maintenance ; and it is evident that the 
 internal properties and the process of nutri- 
 tion must correspond to the faculties whose 
 action is external, and by which the means 
 of nourishment are provided. 
 
 We have, therefore, as a first principle 
 the following : The proper food of every 
 
TBE MAMXALZA. 17 
 
 individual is indicated hy his physical or- 
 ganization. In accordance with this principle 
 we mdy classify animals according to their 
 food; and, since all food is either of a 
 vegetable or animal nature, we have as the 
 two chief and general divisions the Phyto- 
 phageiy or plant-eaters, and the Zoojphaga, or 
 flesh-eaters. This classification, however, is 
 not strictly scientific, since there are various 
 sub-classes, the food of which, though of a 
 vegetable nature, is not always vegetable, 
 and others whose food, though of an animal 
 nature, is liot always animal. 
 
 The Mammalia. We will now first 
 
 direct our attention to the mammalia. Of 
 these a part subsist upon vegetable and a 
 part upon animal food. To the former, the 
 Phytophaga, belong the Herbivora, grass and 
 herb eaters; the Granivora, or grain-eaters; 
 the Frugivora, or fruit-eaters; the Bodentia, or 
 gnawers ; the Edentata, which lack front 
 teeth ; and others. Other classifications exist, 
 as of those who subsist upon land and 
 water plants, the Ruminants, etc., but we 
 do not need for our present purpose to 
 consider them. Among the Zoophaga or 
 
18 TBE nERBlVORi. 
 
 flesh-eaters, we have the land and sea Oar- 
 nivora, Insectivora, Omnivora, etc. 
 
 The intimate relation that exists between 
 the structure of the digestive apparatus, the 
 food, and the mode of life, appears, from 
 the following considerations, in wliich we 
 disregard at first the intermediate forms, and 
 confine our attention to the chief divisions. 
 
 The Herhivora. — The Herbivora subsist 
 upon grass and herbs. The genus Bos, which 
 includes our common horned cattle, has thirty- 
 two teeth. The under jaw has eight incisors, 
 articulating with which there is a horny 
 process at the front of the upper jaw. The 
 incisors are shovel-formed, curved, and very 
 sharp. Immediately back of these there is 
 a considerable diastema or toothless space, 
 and then in each half of both under and 
 upper jaw six molars, in all twenty-four, of 
 which the back ones are the larger. The 
 masticating surface of these teeth has but little 
 enamel. The food corresponds to the structure 
 of the teeth. It consists of the various grasses, 
 weeds, buds and flowers of all kinds, lichens, 
 moss, swamp and water plants, and the like, 
 and is torn from the stalk with the incisors and 
 
THE FRUOIVORA. jg 
 
 masticated between the molars. The motion 
 of the under jaw is obliquely lateral. The 
 teeth of the horse are also an excellent example 
 of the Herbivora. See Figure 1. 
 
 Fig. 1.— Teeth of the Hoksb (Herbivorous). 
 
 The Frugivora * {Fruit and Chain Eaters). 
 — ^The Frugivora are of a strikingly different 
 character. As the best representatives of this 
 class we may take the orang and gorilla. In 
 these the teeth are alike in number and form, 
 though differing somewhat as to size. 
 
 In each jaw there are four incisors, two 
 pointed eye-teeth, four small and six large 
 
 * The term Frugioora is employed throughout this 
 work in accordance with the Gennan usage, and 
 insludes the two English classifications of Frugivora 
 and Granivora; that is, all animals adapted to a 
 fruit and grain diet. 
 
20 TBH RODSSTIA. 
 
 molars, in all thirty-two. Each of the small 
 molars has lipoh its articulatiDg surface two 
 blunt projections, and isach of the large ones 
 four. The eye-teeth project somewhat beyond 
 the others and fit into a blank space in the 
 lower row, the other teeth articulating unifoffmly. 
 This is a significant fact with regard to nutrition. 
 
 Pig. 2.— Teeth cw the: Gokjlla (Frugivoi-ous). 
 
 The food depends somewhat upon the lo- 
 cality, and consists of the various fruits, corn, 
 small grains, and nuts. To this class belong the 
 entire family of the Catarrhine monkeys, 
 including the gorilla, orang, chimpanzee, gibbon, 
 and other genera. Besidies these^ there are 
 also fruit and grain eating bats and Marsupials, 
 the teeth of which correspond to those of 
 the other Frugivora. 
 
 The Sodentia. — The Kodentia is a pecu- 
 
TBS RODENTIA. 21 
 
 liar order of animals, characterized by two 
 very long and strong teeth in each jaw, 
 which occnpy the place of the incisors and 
 canines. Sack of these there is a toothless 
 space, and then four or five molars, which, 
 when they have a roughened crown, indicate 
 a vegetable, but when pointed, an insectiv- 
 
 Y\e. 3. ^Tbbth of the Habb (a Rodent or Gnawer). 
 
 orous, diet. Their principal foods are grains 
 and seeds of all kinds, and with these often 
 fruits, nuts and acorns. To this order belong 
 the families of the squirrel, marmot, all 
 species of mice, the beaver, porcupine, hare, 
 
 and others. 
 
 An especial dietetic subdivision of the 
 Kodentia is the Bhizophaga, or root-eaters, 
 
28 TBE EDESTATA AND CARSIVORA. 
 
 which includes some species of the Mar- 
 supials, and of mice. The food often consists 
 exclusively of the roots of the beet, carrot, 
 celery and onions. 
 
 The Edentata. — The Edentata, or toothless 
 order of the Phytophaga, have, sometimes, 
 though rarely, rudimentary back teeth. Their 
 food consists of leaves, blossoms, buds, and 
 juicy stalks. Some also devour insects, espe- 
 cially ants. To this order belong the sloth, 
 armadillo, pangolin, and great ant-eater. 
 
 The Carnivora.— The second great dietetic 
 class of the animal kingdom is that of the 
 Zoophaga, or flesh-eaters, the teeth of which 
 are wholly different from those of the 
 Phytophaga, or plant-eaters. This class of 
 animals are characterized by a peculiar tooth, 
 which is entirely wanting in the vegetable- 
 eaters — ^namely, the long-pointed, or canine 
 tooth. Accordingly as this tooth is more or 
 less developed, the animal is more or less 
 carnivorous. In proportion as this feature 
 becomes less marked, the animal approaches 
 the vegetable-eater in its habits, finally 
 passing over wholly into that class; the 
 incisors and molars being at the same 
 
THE CARmrORA., 
 
 23 
 
 time proportionably more developed. The 
 entire class is divided, dietetically, into land 
 and sea Carnivora. 
 
 Fig 4 — Teeth op the Wolp (Carnivorous). 
 
 The carnivorous character is most marked 
 in the feline species, in which the incisors, 
 six in each jaw, are small and undeveloped. 
 The canine tooth is so strongly developed 
 that it appears like a projection of the jaw- 
 bone. The three molars are very sharp, 
 and capped with three points. The motion 
 of the jaw in mastication is only vertical; 
 in striking contrast with the lateral motion 
 of the Euminants. In accordance with the 
 form of their teeth, cats prey upon warm- 
 blooded animals. Their salivary glands are 
 very imperfectly developed. 
 
 In the dog family the form of the teeth 
 is somewhat diflferent. The canine teeth no 
 
24 THE ISSECTirORA. 
 
 longer play a chief part, nor reach so great a 
 size. On the contrary, the number of molar 
 teeth is increased, and their development is more 
 perfect, which circumstance indicates increased 
 mastication. Accordingly many species of this 
 family, especially the hyena, live whoUy upon 
 carrion. 
 
 In the bear family these characteristics 
 are still more prominent. The canine teeth 
 are less and the molars and incisors more 
 developed, the latter having a flat but 
 roughened crown. All this indicates a still 
 nearer approach to a vegetable and fruit diet^ 
 as is actually the case. The bear, as is 
 well known, is fond of berries, fruits of all 
 kinds, milk and honey. 
 
 The Jhsectivora.— The Insectivora, or insect- 
 eaters, are more nearly related to the Eodentia 
 than to the Carnivora. The form of teeth 
 varies with the species. The incisors and 
 canines are not especially prominent, but the 
 molars are always serrated with numerous 
 small-pointed eminences^ or cusps, adapted to 
 crushing insects. The three leading families 
 of the Insectivora are the moles, the shrew mice, 
 and the hedgehogs. They are of small size, 
 
THE INSECTirORA. 25 
 
 and are found in all countries, except in 
 South America and Australia, Although, as 
 we shall see later, we have a more certain 
 and scientific foundation for determining the 
 dietetic and zoological rank of an animal 
 in its origin and character than hj comparative 
 
 Fig . 5 . — Teeth of the Shkb-w - mouse 
 (Insectivorous). 
 
 anatomy, yet we may derive dietetic con- 
 clusions from the structure of the teeth, as 
 compared with those of man, and these may 
 be substantiated by a comparative study of 
 the other organs. 
 
 • Figure 6 shows the omnivorous teeth of the 
 svrine, the canines having an extraordinary 
 
26 TISETH OF NAN. 
 
 .development, and being nsed as instruments 
 of attack and defense. 
 
 rig. 6. — ^Teeth op the Swine (Omnivorous). 
 
 The Teeth of Man. — Let us now consider the 
 human teeth. Their most striking peculiarity 
 is their perfect articulation : the opposing teeth 
 of each jaw meeting nnifornily, and leaving 
 no interval in the under jaw, opposite the 
 canines, as is the case with the anthropoids. 
 In their perfect and complete state, there are 
 thirty-two teeth, sixteen in each jaw; viz., 
 four incisors, two cuspids or canine teeth, 
 four bicuspids, and six molars. The incisors 
 have a broad, chisel-shaped body, with a 
 slightly serrated, cutting edge. The cuspids 
 are round and strong, with a long, tapering 
 root. The bicuspids, or false molars, have a 
 rounded body, terminating on its grinding 
 edge in two points, with a rough groove 
 
TEETH OF VARIOUS AyiKALS, 27 
 
 between them. The molai-s are placed be-, 
 hind all the other teeth. The crown has a 
 squared or cuboid form, with four points on 
 the masticating surface, separated by channeled 
 depressions. 
 
 Fig. 7. — ^Tbbth of Man (Frugivorous). Front view. 
 
 Fig. 8.— Teeth op Man. Side view, 
 A Comparison of MarCs Teeth with 
 those of other Animals. — If now we com- 
 pare the human teeth with those of the 
 
28 
 
 TEETB OF VARIOUS AMMALS. 
 
 chief representatives of the various dietetic 
 species, with reference to the peculiarities 
 above named — as, the size and kind of teeth, 
 their relative length, strength, intervening 
 spaces, etc. — ^we shall find not only the great- 
 est similarity, but, at least with reference to 
 number and kind, a complete accordance 
 between the human teeth and those of the 
 anthropoid apes. The complete absence of 
 
 Fig. 9. — ^Etb-teeth op an old GosiLiiA. 
 Katural size. 
 
 intervening spaces between the human teeth 
 characterizes man as the highest and purest 
 example of the frugivorous animal. The eye- 
 teeth of the gorilla have often been referred 
 to as evidence that this animal does not 
 strictly belong to the Frugivora, but the most 
 careful observation has substantiated the 
 
TEETB OF VASIOXTS ANIMALS. 29 
 
 theoretical view which has here been pre- 
 sented, and has satisfactorily shown that not 
 only the gorilla, but also the orang and 
 chimpanzee, in a state of freedom, subsist ex< 
 clusively upon fruits and grains, except per- 
 haps when driven by hunger to a temporary 
 resort to other and less preferred foods. 
 The eye-teeth of the anthropoid apes are 
 of a totally different character from the 
 canine teeth of the Carnivora. " The former 
 are small and stout, and somewhat triangular, 
 while the latter are long, round and slender. 
 
 
 Fig. 10.— Eye-tooth Fig . 11 . — Eyb- 
 
 OF A TOTJNG Go- TOOTH OP MAN. 
 
 RiLLA. natural Natural size, 
 
 size. 
 
 It is a noteworthy fact that the Anthropoid 
 eye-tooth is rough and cartilaginous at the 
 point of contact between the external tooth 
 and the gnm, while that of the Carnivora at 
 the same point is smooth and sharp. The 
 eye-teeth of the Anthropoids is adapted for 
 
80 TEETH OF VARIOUS ANIMALS. 
 
 use in cracking nuts and the like, while those 
 of the Carnivora are exclusively employed in 
 seizing and tearing flesh. This view of the 
 true nature of these teeth is confirmed by 
 Professor Nicholson, a high authority, and not 
 an advocate of the other theories here presented. 
 
 "^R 
 
 Fig. 12. — Casinb or Eye-teeth of the Tigek. 
 Katural size. 
 
 In his "Manual of Zoology," pages 604-5, he 
 says of the anthropoid apes : " The canine 
 teeth of the males are long, strong and 
 pointed, but this is not the case with the 
 females. The structure, therefore, of the 
 canine teeth is to be regarded in the light 
 
TEETH OP VARIOUS ANOtALS. 31 
 
 of a sexual peculiarity, and not as having 
 any connection with the nature of the food." 
 The teeth of man are inferior in strength to 
 those of the anthropoid apes, but the cause of 
 this ia to be sought not so much in their 
 original character as in the fact that they 
 have been weakened and degenerated by the 
 use of cooked food for thousands of years. 
 
 Professor Huxley remarks, with regard to 
 the eye-teeth of the gorilla : " The great devel- 
 opment of the eye-teeth of the adult might 
 seem to indicate a flesh diet, but the animal 
 possesses no other characteristic of the car- 
 nivora." Its extremities end in hands, which 
 are admirably adapted to plucking fruit from 
 trees, and in feet, for the falsely so-called 
 hands of his posterior extremities are in reality 
 feet, as well with reference to the system- 
 atic arrangement of the bones as of the mus- 
 cles. Its gait is nearly, and with some indi- 
 viduals entirely, upright; and the tail-like 
 prolongation of the spinal column, which is 
 peculiar to all other animals of the mammalia, 
 is entirely wanting. The nearly upright gait 
 and the strongly developed legs constitute 
 another point of resemblance in structure and 
 
32 TEETH OF VARIOUS ANIHALS, 
 
 motion between man and the anthropoid apes. 
 The latter, including the chimpanzee, gorilla, 
 orang, and gibbon, in common with man, 
 have the nasal openings directed downward, 
 and divided by a narrow septum, and the 
 eyes looking directly forward. Another phys- 
 ical characteristic of man and the higher 
 apes, which ranks them both as belonging to 
 the Frugivora, is the position of the milk 
 glands upon the breast, while all other mam- 
 malia, whether flesh or vegetable feeders, have 
 the so-called teats upon the belly. 
 
 Another characteristic in the form of the 
 extremities peculiaa* to the Frugivora is that 
 of the flat nails. An essential difference is 
 also to be remarked between the tongue of 
 the Carnivora upon the one hand, and of the 
 fruit and vegetable-eaters on the other. The 
 former is rough and made prickly by the 
 presence of horny papillae, thus rendering 
 it a most efficient rasp in licking the flesh 
 from the bones of its prey, while that of 
 the latter is smooth, and the papillae quite 
 soft. Since the genuine anthropoids have no 
 tail, and no callosities, in distinction from the 
 related Platyrrhina, and possess, indeed, no 
 
INTERNAL STRUCTURE. 33 
 
 anatomical characteristics dififerent from man 
 we are compelled to regard the two as be- 
 longing in a dietetic as well as zoological 
 sense to the same class. 
 
 "We have thus been led to the conclusion 
 that, considered from a purely anatomical 
 standpoint, man is neither a flesh nor a 
 vegetable eater, but that his proper food is 
 fruits and grains. A further and striking 
 characteristic of the Frngivora is that they 
 do not take their food directly with the 
 mouth, but possess a limb adapted to the 
 work of plucking it and conveying it to 
 the mouth. This in the case of man and 
 the ape is the arm with its hand. 
 
 Peculiarities of Internal Structure. — ^Be- 
 sides these striking external points of re- 
 semblance, there are many others relating to 
 the interior structure. The skeleton, espe- 
 cially the skull and pelvis, the entire digestive 
 apparatus, and the physiological process of 
 nutrition, all point to a common diet. The 
 cell-material of fruits and grains, and especially 
 of plants, requires a longer time for digestion 
 than that of flesh, and accordingly the stomach 
 and intestinal canal of the plant and fruit eaters 
 
34: 
 
 INTERNAL STRUCTURE. 
 
 are considerably larger and longer than those 
 of the flesh-eaters ; the colon especially being 
 arranged in folds so as to present a great 
 amount of interior digestive surface, while the 
 same organ is smooth in the Carnivora. 
 a 
 
 rig. 13. — Stomach of the Hyena. (Carnivorous). 
 
 Fig. 14.— Stomach of a Lion (Carnivorous). 
 a. Esophagus, 
 i. Beginning of small intestines. 
 
 The position and form of the stomach are 
 
 also of significance. In the Carnivora it is only 
 
IXTERSAL STRUCTURE. 35 
 
 a small roundish sack, exceedingly simple in 
 Btnicture, while in the vegetable feeders it is ob- 
 long, lies transversely across the abdomen, and 
 is more or less complicated with ring-like con- 
 volutions, according to the nature of the food. 
 
 Fig. 15. — Stomach of a Sheep (Herbivorous). 
 a. uSsopha^s. 
 i. First stomach. 
 c. Second stomach. 
 3. Third stomach. 
 e. Fourth stomach. 
 /. Passage into small intestines. 
 
 This appears conspicuously in the Primates, 
 which include man, in the Eodentia, Edentata, 
 Marsupials, and, above all, in the Ruminants. 
 In the latter it presents a series of from four 
 to seven wide adjoining and communicating 
 sacks. 
 
 The intestine of the lion is three times, and 
 that of man and the orang nearly twelve times, 
 
36 
 
 mTERNAL STRUCTURE. 
 
 the length of the trunk. In the sheep it is 
 twenty-five times this length, since the grasses 
 upon which it feeds require much more time 
 
 Pig. 16. — Stomach op Man and the Anthbofoids 
 (Frugivorous). 
 a. .Esophagus. 
 6. Cul-de-sac, or fundus. 
 
 c. Pyloric orifice. 
 
 d. Pyloric valve. 
 e f g. Duodenum. 
 K Gall duct. 
 
 for digestion than even the grains and fruits 
 on which man foeds. A marked peculiarity 
 of all the carnivorous mammalia is that the 
 skin possesses no sweat glands, while that of 
 the Herbivora and Frugivora is abundantly sup- 
 plied with them, the number amounting in the 
 case of man to over sQven millions. The 
 cause of this difference lies in the fact that 
 
JTAtrS PLA CB Z.V NA TURB. Zl 
 
 the chiefly nitrogenous flesh-food does not re- 
 quire so high a degree of heat radiation and 
 perspiration as does the more carbonaceous 
 fruit and vegetable food. The Carnivora per- 
 spire, therefore, only tlirough the lungs, and 
 hence their great aversion to going into water, 
 since the water causes no activity of the blood 
 in the skin. 
 
 Man's Place is Natubk. 
 
 Concerning man's true place in nature 
 Haeckel says : " Whatever part of the body we 
 consider we find, upon the most exact exam- 
 ination, that man is more nearly related to 
 the highest apes (pure Frugivora) than are the 
 latter to the lowest apes. It would therefore 
 be wholly forced and unnatural to regard man 
 in the zoological system as constituting a dis- 
 tinct order, and thus to separate him from the 
 true ape. Eather is the scientific zoologist 
 compelled, whether it is agreeable to him or 
 not, to rank man within the order of the true 
 ape (Simiae)." 
 
 To whatever minutiae of detail the com- 
 parison is carried, we reach in every case the 
 same result. Between man and the anthropoid 
 
38 XAS'S PLACE IN NATURE. 
 
 apes there are the closest anatomical and physio- 
 logical resemblances. In form and function, 
 there is the most exact agreement between 
 all the corresponding bones of the skeleton of 
 each; the same arrangement and structure of 
 the muscles, nerves and entire viscera, and of 
 the spleen, liver and lungs — the latter being a 
 matter of especial significance, for between the 
 manner of breathing and the process of nutri- 
 tion there is the closest relation. 
 
 The brain, also, is subject to the same 
 laws of development, and differs only with 
 regard to size. The minute structure of the 
 skin, nails, and even the hair, is identical in 
 charaster. Although man has lost the greater 
 part of his hairy covering, as Darwin thinks 
 in consequence of sexual selection, yet the 
 rudimentary hairs upon the body correspond, 
 in many respects, to those of the anthropoids. 
 The formation of the beard is the same in both 
 cases; while the face and ears remain bare. 
 Anthropoids and men become grey-haired in 
 old age. But the most remarkable circumstance 
 is that, upon the upper arm, the hairs are, in both 
 cases, directed downward, and upon the lower 
 arm upward ; while in the case of the half apes 
 
MAy^S PLA CE IS KA TURE. 39 
 
 it is different, and not as soft as that of man and 
 the anthropoids. 
 
 The eye, on account of its delicate structure, 
 is peculiarly siutable for comparisons of this 
 kind ; and we find here the greatest similarity ; 
 even inflammation and green cataract occur, 
 under the same circumstances, in both. See, 
 also, Darwin upon this point. 
 
 There is no more striking proof that man 
 and the anthropoid apes have the same an- 
 atomical and physiological nature, and require 
 the same food, than the similarity of their 
 blood. Under the microscope the blood cor- 
 puscles are identical in form and appearance; 
 while those of the Carnivora are clearly different 
 from them. 
 
 It may now be interesting, in confirmation 
 of what has been said, to refer to the family 
 life, and, if one may so speak, to the mental 
 and moral life of the anthropoids. Like man, 
 the ape provides with exceeding care for its 
 young, so that its parental affection has become 
 proverbial. Connubial fidelity is a general and 
 well-known virtue. The mother ape leads its 
 young to the water, and washes its face and 
 hands in spite of its crying. Wounds are also 
 
40 XAyS PLACE IS NATURE. 
 
 washed out with water. The ape, when in 
 distress, will weep like a human being, and in 
 a manner that is said to be very affecting. 
 Young apes manifest the same tendencies as 
 human children. "When domesticated they are, 
 in youth, docile and teachable, and also, at 
 times, like all children, disobedient. In old 
 age they often become morose and capricious. 
 Most apes construct huts, or, at least, roofs, as 
 a protection from the weather, and sleep in a 
 kind of bed. One peculiarity is alone common 
 to them and man, and this is the habit 
 of lying upon the back in sleep. In battle 
 they defend themselves with their fists and 
 long sticks; and, under otherwise like circum- 
 stances, they manifest like passions and emotions 
 with man : as joy and sorrow, pain and envy, 
 revenge and sympathy. In death, especially, 
 the ape face assumes a peculiarly human-like 
 and spiritual expression, and the sufferer is 
 the object of as genuine compassion as exists 
 in the case of man. It is also well known that 
 apes bury their dead, laying the body in a 
 secluded spot, and covering it with leaves. Re- 
 garding the domestic life of the ape, Darwin 
 says, in his " Descent of Man " (Vol. 1, p. 39) : 
 
MAN'S PLACE IK yATtrSE. 41 
 
 " We Bee maternal affection manifested in 
 the most trifling details. Thus Eengger 
 observed an American monkey (a Cebns) 
 carefully driving away the flies which plagued 
 her infant, and Duvancel saw a Hylobates 
 washing the faces of her young ones in a 
 stream. So intense is the grief of female 
 monkeys for the loss of their young, that it 
 invariably caused the death of certain kinds, 
 kept under confinement by Brehm in North 
 Africa. Orphan monkeys were always adopted, 
 and carefully guarded by other monkeys, both 
 males and females. One female baboon had 
 so capacious a heart, that she not only adopted 
 young monkeys of other species, but stole 
 young dogs and cats, which she continually 
 carried about with her. Her kindness did not 
 go so far, however, as to share her food 
 with her adopted offspring; at which Brehm 
 was surprised, as his monkeys divided every- 
 thing quite fairly with their own young ones. 
 An adopted kitten scratched the above-men- 
 tioned affectionate baboon, who certainly had 
 a fine intellect, for she was much astonished 
 at being scratched, and immediately examined 
 
4:2 THE GORILLA. 
 
 the kitten's feet, and without more ado bit off 
 the claws." 
 
 The number of characteristics possessed in 
 common by man and the higher apes is, indeed, 
 very great, and includes not only physical and 
 emotional, but even intellectual, qualities. Those 
 already enumerated may suffice for our present 
 purpose. It is important, however, to notice 
 the fact that the ape, while subsisting exclusively 
 upon fruit and grain foods, develops extraor- 
 dinary physical strength. 
 
 The Gorilla. — Tlie gorilla, which is now 
 regarded as the most human-like of the an- 
 thropoid apes, is an enormously strong and 
 ferocious animal. Standing erect he is but 
 five feet high, and yet is able to encounter 
 at once six strong men, and to overcome them 
 by his superior strength and agility. From 
 the earliest times, apes have often, by some 
 writers, been classed as a species of men. In 
 Oarthagenian history, a wild race is described 
 wliich is now believed to have been either 
 the gorilla or some other species of ape. 
 
 Effects of Flesh Foods and Intoxicating 
 Drinks upon the Anthropoid Apes. — Al- 
 though the anthropoids in their natural state 
 
INTOXICATED APES. 43 
 
 subsist solely upon fruit and grain foods, they 
 can nevertheless be accustomed to a mixed 
 or flesh diet ; and exactly here appear their 
 human-like characteristics, for the effect of 
 such food upon them is the same as in the 
 case of man. 
 
 A fatty diet causes eruptions upon the 
 face, neck and back. Most apes in captivity 
 die of consumption, like a great part of the 
 population of cities, while carnivorous animals 
 are entirely exempt from it. Apes have 
 coughs and colds under the same circumstances 
 as men. Small pox and other contagious dis- 
 eases also run the same course with them, 
 and medicines and other artificial stimulants 
 have the same effect. Darwin, in his " De- 
 scent of Man," gives numerous interesting 
 facts confirmatory of these statements, and 
 with regard to stimulants says: 
 
 "Many kinds of monkeys have a strong 
 taste for tea, coffee and spirituous liquors j 
 they will also, as I have myself seen, smoke 
 tobacco with pleasure. Brehm asserts that the 
 natives of northeastern Africa catch the wild 
 baboons by exposing vessels with strong beer, 
 on which they are made drunk. He has seen 
 
44 INTOXICATED APES. 
 
 some of these animals, wlueh he kept in con- 
 finement, in this state ; and he gives a laugh- 
 able account of their behavior and strange grim- 
 aces. On the following morning, they were 
 very cross and dismal ; they held their aching 
 heads with both hands, and wore a most piti- 
 able expression ; when beer or wine was 
 offered them, they tm-ned away with disgust, 
 but relished the juice of lemons. An Amer- 
 ican monkey, an Ateles, after getting drunk on 
 brandy, would never touch it again, and thus 
 was wiser than many men. These trifling 
 facts prove how similar the nerves of taste 
 must be in monkeys and man, and how sim- 
 ilarly their whole nervous system is affected." 
 Such conclusions, derived by the learned 
 from the facts of the case, and with no direct 
 reference to the question of diet, are certainly 
 of great importance to our present discussion. 
 Had these investigators gone a step further, 
 and explained the bearing of their conclusions 
 upon the subject of human food, they must 
 have remarked that the difference between the 
 natural food of the lower order of monkeys 
 and of the gorilla is greater than that between 
 the food of the gorilla and man. Huxley, 
 
INTOXICATED APES. 45 
 
 indeed, explicitly poiuts out this difference as 
 to the anatomical structure, and might well 
 have drawn the logical conclusion that the 
 same analogy would exist with regard to 
 food. He says: "Whatever part of the 
 animal structure, whatever series of muscles 
 or viscera, we select, as a basis of comparison, 
 the result is the same. The lower monkeys 
 and the gorilla differ more widely than do 
 the gorilla and man." 
 
 This conclusion, which we have drawn 
 from anatomy and natural history, that man, 
 judged by his physical structure, is by nature 
 a fruit and grain eater, is confirmed by a 
 further study of his development, both as an 
 individual and as a race; and we will now 
 consider this branch of our subject in the 
 following order: 
 
 1. The Individual Life. 
 
 a. Fetal Life. 
 
 b. Post-fetal Life. 
 
 2. The Life of the Race. 
 
 "We have first to study the prenatal life of 
 the individual, especially with regard to the 
 method of nourishment. This process is effected 
 by means of the placenta, a soft, roundish, 
 
46 XAirS PAST BISTORT. 
 
 and vascular organ by which the principal 
 connection is maintained between the parent 
 and the fetus. The form of this organ is of 
 much importance with regard to the classi- 
 fication of placental animals, to which all the 
 mammalia belong with the exception of the 
 Monotremata (the lowest order of mammalia) 
 and the Marsupials.* 
 
 Mak's Past History on the Globe. 
 
 In order to fully understand the nature of 
 man as a fruit and grain eater, as indicated by 
 the placental structure, we must make the fol- 
 lowing preliminary study : 
 
 The past history of animal life upon the 
 earth is recorded in the rocks that form its 
 superficial crust. These contain the petrified 
 remains of animal and vegetable substances 
 deposited during successive ages, and the nature 
 of these remains in any particular strata shows ^ 
 
 * The importance of the placenta with reference to 
 a scientific classification of animals is recognized by 
 all modern naturalists. Professor Huxley, in his 
 " Introduction to the Classification of Animals," 
 Chapter V, treats it at considerable length, and il- 
 lustrates its various forms by engravings, which may 
 be advantageously consulted by the reader. — TranMaior. 
 
TOSSSIBRTO. 47 
 
 US what animals and plants were living at the 
 time these rocks were formed. These suc- 
 cessive periods of life have been designated 
 as the Paleozoic, or Ancient-life period ; the 
 Mesozoic, or Middle-life period ; and the Kain- 
 ozoic, or New-life period. To the rocks 
 formed during these periods, and containing 
 fossil remains of the animals then existing, have 
 been applied corresponding terms. They are 
 also called primary, secondary, and tertiary 
 rocks. 
 
 The oldest fossil remains of vertebrate 
 animals which we possess are of the fishes of 
 the palezoic or primary rocks. In these rocks 
 are found also remains of amphibious animals, 
 and in the mesozoic or secondary rocks appear, 
 for the first time, remains of the higher verte- 
 bras, namely, of reptiles, birds and mammals. 
 Only in the tertiary rocks — that is, in the highest 
 and latest formations — do we find the remains 
 of the more highly organized or placental mam- 
 malia, to which class man belongs. 
 
 TAe JEmhryo. — The human embryo, like 
 that of all other mammalia, consists, in the 
 first stage of its development, of a germ and 
 a surrounding yelk, the whole being inclosed 
 
48 PLACENTAL FOSMS. 
 
 by a thick smooth skin, called the chorion. 
 The chorion itself is covered, upon its external 
 surface, -with numerous slender thread-like pro- 
 cesses or villi, which project from it into the 
 vascular tissue of the placenta. In this man- 
 ner, throughout its prolonged intra-uterine life, 
 the fetus is both nourished and relieved of its 
 effete products. 
 
 The Placental Peculiarities of Different 
 Animals. — ^We have now to consider the pecu- 
 liar structure, form and size of the placenta, 
 as well as the exact method by which thi'ough 
 it, in different species of animals, the nourish- 
 ment is effected. One of the most striking 
 differences presented in placental animals relates 
 to the method of union between the mother 
 and the fetus. There are two -very distinct 
 types of the placenta, and, according to Pro- 
 fessor Huxley, no transitional forms between 
 them are known to exist. These types are 
 designated as follows.- 
 
 1. The non-deciduate placenta of the Herb- 
 ivora. 
 
 2. The deciduate placenta, of which there 
 are two kinds : 
 
PLACENTAL FORHS. 49 
 
 a. The zonary <iecidnate placenta of the 
 
 Carnivora. 
 
 b. The discoidal deeidnate placenta of the 
 
 Frugivora. 
 The deciduate placenta is a distinct structui-e, 
 developed from the wall of the nterus, but 
 separated from it at parturition, and consti- 
 tuting what is known as the " after-birth " ; 
 of this the human placenta is regarded by 
 Huxley as the most perfect example; while, 
 of the non-deciduate placenta, that of the 
 pig and horse are the typical representatives. 
 The word decidua signifies that which is 
 thrown off. 
 
 The N^onDeciduate Placenta. — This form 
 is thus described by Professor Huxley : " No 
 decidua is developed. The elevations and de- 
 pressions of the nnimpregnated uterus simply 
 acquire a greater size and vascularity during 
 pregnancy, and cohere closely with the chorionic 
 villi, which do not become restricted to one 
 spot, but are developed from all parts of 
 the chorion, except at its poles, and remain 
 persistent in the broad zone thus formed 
 throughout fetal life. The cohesion of the 
 fetal and maternal placentae, however, is over- 
 
50 PLACENTAL FORJIfS. 
 
 come by sligiit maceration ; and at parturition 
 the fetal villi are simply drawn out, like 
 fingers from a glove, no vascular substance 
 of the mother being thrown off," To this 
 
 Fig. 17. — IdexIj Section of the Kon-Deciduate 
 
 PlACBNTA OF the HEBBrVOBA. 
 
 a. Uterine surface. 
 
 b. Fetal surface. 
 
 c. Chorionic villi. 
 
 d. Herbivorous embryo. 
 
 e. Navel cord. 
 
 class belong all the Ruminants and TJngulata 
 (hoofed quadrupeds), the camel, sheep, goat 
 and deer; the ant-eater, armadillo, sloth, swine, 
 tapir, rhinoceros, river-horse, sea-cow, whale, 
 and others. 
 
 The Zonary Deciduate Placenta. — A zon- 
 ary placenta surrounds the chorion, in the 
 
PLACENTAL FORMS. 
 
 51 
 
 form of a broad zone, leaving the poles free. 
 This form characterizes all the land and sea 
 Camivora, and thus includes the cat, hyena, 
 puma, leopard, tiger, lion, fox and wolf; the 
 dog and bear, the seal, sea-otter and walrus. It 
 includes, alBO, certain extinct species, as the 
 
 Fig. 18. — "bmuj Section of the Zonabt Dkcidttate 
 Placenta op the Cabnivoka. 
 a. b. Chorionic villi, forming placenta. 
 e. Free part of chorion. 
 
 d. Carnivorous embryo. 
 
 e. Navel cord. 
 
 mastadon and dinofherium, which, although not 
 wholly carnivorous, were, to judge from their 
 teeth, partially so. The elephant, the only 
 
82 FLACESTXL POSMS. 
 
 living species of these ancient animals, is also 
 of this class. 
 
 The Discoidal Deciduate Placenta.— The 
 
 Fig. 19. — Ideal Section of the Discoidai. De- 
 ciDXTATE Placenta of the FBuarvoBA. 
 a. Uterus. 
 
 J. e. Chorioudc villi, forming the placenta. 
 d. Chorion. e. Deoidua vera. 
 /. Decidua reflexa. g. Kayel cord. 
 h. Frugivorous embryo. 
 t. Uterine cavity; , , 
 Ic. Lower orifice of uterus. 
 
 discoidal placenta is a highly developed vas- 
 cular structure, lying upon one side of the 
 fetns, in the form of a round disc, leaving 
 
PLA CENTAL FOJtMS. 5 3 
 
 the greater part of the chorion free. It is 
 thus united only upon one side, at one cir- 
 cular point with the mucus membrane of the 
 uterus, from which, as already mentioned, it 
 is separated at partm-ition. The orders of 
 animals characterized by this form of placienta 
 are the Hodentia, ant-eaters, bats, the various 
 species of apes, and man. All these are very 
 closely united by homologous anatomical forms. 
 The human placenta does not differ, in its 
 general character, from that of the others, 
 and there is no good reason for separating 
 man from this placental classification. 
 
 delations between Placental Forms and 
 Individual Characteristics. — From our entire 
 knowledge of the development of races and of 
 individuals, we may conclude, upon the basis 
 of Huxley's classification, that an intimate 
 relation exists between the form and character 
 of the placenta and the entire nature of the 
 individual. We find among the non-deciduata, 
 besides the toothless sloths, only the TJngulata, 
 or hoofed quadrupeds, and others developed 
 from them. The arrangement of their teeth, as 
 of their entire digestive apparatus, marks them 
 
54 FLACESTAL FORMS. 
 
 as belonging to a single family, namely, the 
 Herbivora. 
 
 The zonary placenta characterizes a very 
 large family of animals, whose peculiarities are 
 distinctly marked, especially with regard to 
 their teeth and digestive apparatus. These 
 belong to the widely diffused and numerous 
 order of the Carnivora. But the most interest- 
 ing and important group, with reference to our 
 present study, is that characterized by the dis- 
 coidal placenta; for, since it includes man and 
 the fruil^eating apes, it gives occasion for a 
 comparison between these and the other pla- 
 cental animals from the standpoint of dietetics. 
 
 We observe here at once that the majority 
 of animals having a discoidal placenta sub- 
 sist chiefly upon fruits and grains, and that 
 the typical representatives of this class, namely, 
 those whose placental formation is most dis- 
 tinctly discoidal, are also the most exclusively 
 frugivorous. 
 
 Here, as elsewhere in nature, an exact line 
 cannot be drawn. Transitional forms exist 
 everywhere, and to this the placenta is no excep- 
 tion. The most striking accordance, however, 
 exists between the placenta of man and that 
 
PLACENTAL Foraw. 55 
 
 of the tailless apes, namely, the gorilla, orang, 
 chimpanzee and gibbon. Between other dis- 
 coidal species, the diflFerentiation though minute 
 is clearly marked, but between man and these 
 apes the resemblance is so exact as to stamp 
 them plainly as members of the same family. 
 
 The completely developed placenta is in 
 the form of a circular disc, about eight inches 
 broad, one inch thick, and weighing about two 
 pounds. Its manner of development is iden- 
 tical in the human subject and that of the 
 above-named anthropoid apes. Its exact forma- 
 tion is thus described by Huxley : 
 
 " From the commencement of gestation, the 
 superficial substance of the mucus membrane 
 of the human uterus undergoes a rapid growth 
 and textural modification, becoming converted 
 into the so-called decidua. While the ovum 
 is yet small, this decidua is separable into 
 three portions: the decidua vera, which lines 
 the general cavity of the uterus; the decidua 
 reflexa, which immediately invests the ovum; 
 and the decidua serotina, a layer of especial 
 thickness, developed in contiguity with those 
 chorionic villi which persist and become con- 
 verted into the fetal placenta. The decidua 
 
56 PLACEHTAL FOBMS. 
 
 reflexa may be regarded as an outgrowth of 
 the decidua vera ; the decidua serotina as a 
 special development of a part of the decidua 
 vera. At first, the villi of the chorion are 
 loosely implanted into corresponding depres- 
 sions of the decidua; but, eventually, the 
 chorionic part of the placenta becomes closely 
 united with and bound to the uterine decidua', 
 so that the fetal and maternal structures form 
 one inseparable mass." 
 
 The fetus thus united to the mother is 
 nourished by means of numerous arterial and 
 venous trunks, which traverse the deeper sub- 
 stance of the uterine mucus membrane, in the 
 region of the placenta. These are connected 
 with the placenta by means of the umbilical 
 cord, which consists of two arteries and two 
 veins. The length of tliis cord is greater in 
 the case of man and the anthropoid apes than 
 in any other animals, reaching in them a 
 length of about two feet. The strict accord- 
 ance which thus appears between the placental 
 structure of man and the ape indicates, upon 
 the basis of Huxley's principles of classification, 
 the same physiological functions and the same 
 dietetic character. There exists a complete 
 
DZETSTic coycuisioss. 57 
 
 similarity between the corresponding organs in 
 each: Their extremities end in hands and 
 feet. Their teeth and digestive apparatus 
 indicate a frugivorous diet. Their breasts and 
 manner of nursing suggest the same tender 
 care of the new-bom creature ; while the brain 
 and mental capacity are also of a like char- 
 acter, differing only in degree ; indeed, the dif- 
 ference between the ape and animals of the 
 next lower grade is much greater than between 
 the ape and man, there being in the latter 
 case really no essential anatomical or phys- 
 iological differences. 
 
 Dietetic Conclusions. — Hitherto man has 
 seemed to occupy an exceptional position in 
 nature, and this view has led to erroneous 
 theories of diet ; but these theories are cor. 
 rected by the recognition of his true position, 
 as belonging to the family of the tailless 
 apes, of the order Simae, and to the class of 
 animals having a discoidal placenta. We know 
 now with certainty that the anthropoid apes, 
 in their natural state, live only upon fruit 
 and grain. They eat figs, apples, com, bread- 
 fruit, bananas, nnts, etc. The lower orders 
 of monkeys are, indeed, somewhat inclined to 
 
58 DIETETIC COSCLVSIONS. 
 
 eat flesh, but this is not their preferred 
 food, while those nearest related to man 
 consume vegetable food exclusively. It is 
 true that even the higher apes may be trained 
 to a flesh diet, but this fact is of no im- 
 portance, since in like manner the Carnivora 
 may be accustomed to a vegetable diet. It 
 is true, however, that the apes kept in zoolog- 
 ical gardens, and trained to eat flesh, die 
 rapidly with scrofulous affections and con- 
 sumption : diseases caused directly by that 
 corruption of the blood which results from 
 an unnatural change of diet. We shall 
 call attention later to similar conditions in 
 the human system. 
 
 The natural food of the ape is, as we 
 have seen, uncooked fruit and grain, and, 
 reasoning from analogy, we are justified in 
 asserting that this is also the proper food of 
 man. In reaching this conclusion we have 
 not been guided by the external character- 
 istics of animal life — ^the mere outward re- 
 semblances — upon the basis of which the old 
 school of naturalists constructed their systems, 
 but have endeavored to make a comprehensive 
 study of the entire organism. We have given 
 
MAlfS STRUCTURE AND HIS FOOD. 59 
 
 especial attention to the theory of descent, 
 since all true relationship must result from 
 the fact of a common origin. 
 
 In giving such great prominence to the 
 facts of placental structm-e, as a basis of 
 classification, we are justified by the best 
 naturalists of the present day. We have 
 accepted, without modification, the classifica- 
 tion proposed by Professor Huxley, and have 
 simply extended its application in the direction 
 of our present study. At the conclusion of 
 his systematic presentation of the subject, in 
 his " Introduction to the Classification of Ani- 
 mals," Professor Huxley says : " But, admitting 
 aU these difficulties and gaps in our infor- 
 mation, it appears to me that the features 
 of the placenta afibrd by far the best characters 
 which have yet been proposed for classifying 
 the Monodelphous Mammalia, especially if 
 the concomitant modifications of the other 
 fetal appendages, such as the allantois and 
 yelk-sac, be taken into account." 
 
 Harmany between Man's Structure and 
 his Food. — In the placental structure is in- 
 volved the history of the development both 
 of the race and of the individual j and, since 
 
60 MAirS STSUCTUBE ASD HIS FOOD. 
 
 the placenta is the organ through which the 
 nutrition of the fetus is effected, it is of neee&- 
 sity the direct expression of the dietetic char- 
 acter of the fetus. This appears at a very 
 early period of fetal life, and becomes more 
 and more marked in the successive periods of 
 development. We see here in a peculiar form 
 the operation of the general law of nature, 
 namely, that every species and every indi- 
 vidual is nourished in accordance with its 
 physiological character. There is the strictest 
 accordance between the capacity for nourish- 
 ment, the food, and the natural impulses leading 
 to its acquirement, on the one hand, and the 
 anatomical structure, on the other. The con- 
 formation of the skull, teeth, hands and feet, 
 tongue, stomach, and entire digestive apparatus, 
 exhibit this adaptation. 
 
 With regard to the form of the extrem- 
 ities, there are three marked types in the ani- 
 mal Idngdom, namely, the hoof, the claw, and 
 the hand. With regard to embryonic char- 
 acters, we have the non-deciduate, the zonary, 
 and the discoidal placenta; and with regard 
 to diet, the orders of the Herbivora, the Car- 
 nivora and the Frugivora. Professor Huxley 
 
STAGES OF E3[BBT011I0 LIFE. 6J, 
 
 has investigated this subject from an entirely 
 different standpoint than that of dietetics, 
 yet he arrives at the same conclusions con- 
 cerning man's place in nature. He says : " The 
 most superficial study would at once convince 
 us that, among the orders of placental mam- 
 mals, neither the whale nor the hoofed crea- 
 tures, nor the sloths and ant-eaters, nor the 
 carnivorous cats, dogs, and bears, still less the 
 rodent rats and rabbits, or the insectivorous 
 moles and hedgehogs, or the bats, could claim 
 our Homo as one of themselves. There would 
 remain, then, but one order for comparison, 
 that of the apes (using the word in its broadest 
 sense), and the question would narrow itseK 
 to this. Is man so difierent from any of the 
 apes that he must form an order for himself; 
 or does he differ less from them than they 
 differ from one another, and hence must take 
 his place in the same order with them ? " The 
 answer to this question has already been 
 given. 
 
 Stages of Embryonic Life. — ^It is highly 
 instructive, vrith reference to our present study, 
 to observe the successive stages of embryonic 
 and fetal life. The original principle of life 
 
6 2 STA 6ES OF EHBIt TOSIC LIFE. 
 
 is everywhere the same. The embryo des- 
 tined to develop into a human being cannot 
 be distinguished from one that is to produce 
 a serpent, a fish, or a bird. The embryo of 
 all mammalia, up to a certain point, pass 
 through the same course of development, and 
 the similarities of form in those races most 
 nearly related continue longer than in races 
 not thus related. 
 
 The human embryo cannot be distinguished 
 from that of the anthropoid ape until a very 
 late period, while between the ape and other 
 placental animals very great differences are 
 apparent, some time before the conclusion of 
 fetal growth. Only just previous to birth do 
 slight differences appear between the human 
 fetus and that of the anthropoid ape, these 
 relating chiefly to the posterior extremities, 
 which in the one case develop into flat feet, 
 and in tlie other into foot-like hands. In 
 all other respects the human child, even af- 
 ter birth, bears a striking resemblance to 
 the new-born ape, especially in its small 
 forehead, and imperfectly developed brain. 
 Both come into the world in the same help- 
 
STAGES OF ElTBItrOXIO LIFE. 63 
 
 less condition, quite unlike the Camivora, and 
 demand a like nursing and cai-e. 
 
 In not a few cases the new-born child 
 bears an astonishing resemblance to the young 
 ape. The head is disproportionably large, and 
 the eyebrows have an unusual projection ; 
 the entire body has a thin covering of brown 
 hail'. In some cases children, afterward blonde, 
 have at birth a head of long black hair, 
 which falls out after a few days or weeks, and 
 gives place to a new and more human growLh. 
 In all this appears our relation to the fru- 
 givoroua apes, between which and ourselves 
 there is absolutely no biological or dietetic dif- 
 ference that can be traced, either in the ana- 
 tomical structure or in the development of the 
 race or the individual. 
 
 Besides these evidences of the frugivorous 
 nature of man, derived from his physiological 
 nature, we have a class of facts relating to the 
 form of the skeleton, and especially to the 
 bones of the skull and face, to which both Hux- 
 ley and Vogt have called attention. The relative 
 prominence of the teeth and jaws is especially 
 to be noted. The facial angle accords with the 
 intellectual and moral grade of the individual. 
 
64^ MAy A CBILD QF NATURE. 
 
 Instinct and its iTnpulses. — Let us suppose 
 the case of a man surrounded only by natural 
 influences and prompted only by his unper- 
 verted natural instincts. Let him have access 
 to all natural fruits and grains for food, and 
 also have at his service the domestic animals. 
 To such a person the thought of slaying and 
 devouring these animals would never occur. 
 He would find such food as foreign to his 
 nature and wants as the grasses beneath his 
 feet. But every physical instinct, every moral 
 impulse, the sense of beauty and of right, would 
 attract him to the overhanging fruit and to 
 the waving grains as his natural food. In them 
 would he find his highest comfort and satis- 
 faction. 
 
 Man a Child of Ifature. — In the economy 
 of nature, every animal and plant has an 
 appointed place and work. The interchange 
 of material and the ceaseless transition of 
 form goes on in accordance with wisely 
 ordained and perfectly adapted law. Even 
 though we may deny a purpose in nature 
 itself, and attribute all to a personal and over- 
 ruling Will, yet we must concede that the 
 general plan acts tlirough those laws the 
 
THE FOREST THE ORIQISAL HOME OF MAN. 65 
 
 operation of which we continually witness. 
 Man, too, in this sense, is the child of Nature, 
 and as such his place is not that of the car- 
 nivorous devourer. The necessity of killing in 
 self-defense implies no duty or necessity to 
 eat the carcass, either reeking in its blood or 
 disguised by the injurious arts and spices of 
 the kitchen. The inunense distance, both 
 physical and moral, that separates us from the 
 ravenous beast of prey, must suggest also an 
 essential difference in the means of subsistence. 
 
 The Forest the Original Home of Man.-r- 
 The frugivorous nature of man is apparent in 
 the fact of his immediate dependence upon the 
 forest. Every animal has its appointed place. 
 The Herbivora roam the plains, many of the 
 Camivora seek the desert, the sea has its 
 inhabitants, and myriads burrow in subter^ 
 ranean dwellings, but the forest is the natural 
 home of man. In the city he is an exile. 
 Here his natural powers decay, and ever and 
 anon he must hie away to his native shades 
 for that repose of which an unnatural civil- 
 ization has robbed him. 
 
 Trees afford not only an important part 
 of the food of man, but are his natural pro- 
 
66 THE Ji'OREST THE ORIGINAL HOME OF MAN, 
 
 tection. They check the violence of storms, pu- 
 rify the air, and render the climate more equa- 
 ble and the soil more fertile. We are also di- 
 rectly dependent upon them for the necessary 
 rain-fall, and their destruction over so great a 
 portion of the earth has been followed by 
 such injurious consequences that the attention 
 of governments is everywhere being called to 
 it, and already preventive measures have been 
 taken and efforts made to replant districts 
 where they have been unnecessarily destroyed, 
 and to find room for them everywhere by the 
 waysides. Thus does man return, impelled by 
 the instinct of self-preservation, to his natural 
 state. With his grain fields lined by fruit- 
 bearing trees, with the vitalizing sun, and the 
 cooling shade, he may derive from nature all 
 that he needs for the maintenance of his 
 physical and moral life- 
 
 Nowhere has civilized man displayed more 
 humanity, or greater simplicity of morals and 
 of unperverted instinct, than in the vicinity of 
 forests. Here have lived the healthiest and 
 longest-lived portion of the human race. The 
 farther the dwelling place is from the forest, 
 the weaker and less courageous are the people. 
 
TBE FOREST THE OBIOISAL HOME OF MAN. 67 
 
 The destruction of forests and the concentra- 
 tion of people in cities were the chief causes of 
 the decay of the ancient empires. That the 
 enervated Romans fell before the forest-dwell- 
 ing Germans is a well-known historical fact. 
 A study of the distribution of plants and 
 animals over the surface of the earth affords 
 us instructive material. The original home of 
 man is also the home of fruits and grains. All 
 of our most nutritious fruits have been ac- 
 climated from the south, and with the diffusion 
 of the human race has kept pace also the 
 diffusion of the fruit-tree. The highest civil- 
 ization is everywhere found in conjunction 
 with it. Where this nourishment is wanting, 
 and the food is limited to flesh, with, perhaps, 
 mosses and other low orders of plants, the 
 human mind is correspondingly weak and ill- 
 developed. In the temperate zone, where fruits 
 are most varied and abundant, the life of man 
 is most developed and prolific. The sense of 
 the beautiful, the basis of the fine arts, is also 
 developed only under the influence of an abun- 
 dant flora of fruit-bearing trees, and through 
 this does man attain to the ripest products of 
 his earthly life. 
 
68 
 
 ANATOMICAL COXPAXISONS. 
 
 The differences between flesh and fruit-eat- 
 ing animals are exhibited in the following table : 
 
 i . 
 
 .51 
 
 
 t< O t< COl^M > 
 
 S- |gfs:i||g.s 
 
 
 (D Pi 
 
 o 2 « 
 
 S P n 
 
 SS=5 
 
 
 '■a trff-^on 
 
 
 
 
 ft o 3 
 
 " S 
 Br 
 
 ^^ Pi 
 
 IB 
 
 3 S- 
 
 1^ 
 
 
 pig ^o S^B 0*9' 
 
 is- 
 
 p> 
 
 5 o 3 ffi^a 
 
 . £.» 
 a to o*l 
 S Bo 
 
 p e ■ 
 
 tmi 
 
 to q ta^P p^ 
 
 "-tra m SB Q 
 
 §nJS<l3 
 
 3 e.'a.s a 
 *Sg §•• 
 § I 
 
 EQ pi 
 
 P" »< Er 
 
 SoQ "roaooffi o E*S GTS P" o P o o 
 
 MP3 -'«> 00 y; o Ej- s cs p o p o o 
 
 S. 01 
 
 ?3" 
 
 
 
MAJmONY OF SCISNCS AND MORALS. 6 9 
 
 Instinet, Morals and Science Harmonise. 
 
 The law thjis presented by science is implanted 
 in us also through sentiment and instinct. A 
 newly weaned child, left to its own natural 
 impulses, desires no other food than juicy un- 
 cooked fruits, and among cooked foods it prefers 
 the various fruit and farinaceous preparations 
 to all others. 
 
 The moral instincts of man may be regarded 
 as a certain form of natural law, and may 
 thus be employed as means of testing his 
 scientific conclusions. In order to this, it is 
 only necessary to submit to our moral sense 
 each of the processes by which our nourish- 
 ment is provided. A perfect accordance here 
 will go far to justify the system of diet which 
 we may have adopted. So far as our food is 
 provided in harmony with the laws that relate 
 to our own nature and requirements, it must 
 afford us an inward satisfaction, and only 
 when we threaten to violate these laws will an 
 instinctive naoral feeling restrain us from such 
 a misuse of our natural powers. 
 
 Let us now apply the moral test which we 
 have proposed to the practice of slaying and 
 feeding upon our fellowcreatures, the faithful 
 
70 BARMOHrOF SCIBSCE JiND MORALS. 
 
 animals that surround us and serve us. In 
 proportion to the degree of elevation of these 
 animals in the scale of being must the thought- 
 ful and benevolent mind experience a feeling 
 of repugnance to such a method of nourishing 
 the body. While all who in the least reflect 
 upon the matter must experience in some 
 degree this aversion to the horrors of the 
 slaughter-house, one who has never been acces- 
 sory to it, but whose instincts remain pure and 
 natural, must regard it with the utmost loathing 
 and aversion. 
 
 This instinctive feeling which civilized man 
 has so nearly lost must be elevated through 
 education to its true moral position. Its man- 
 ifestation is nothing else than the effort to 
 restore the normal conditions of man's nature, 
 and to maintain a proper harmony between 
 his physical and mental habits. In the light 
 of the facts which we have here presented, 
 there can be no further doubt of the frugiv- 
 orous nature df man, and the only remaining 
 question now is whether he can, by virtue 
 of his intellectual character and of his freedom 
 and culture, deviate from his original nature, 
 and establish new and arbitrary dietetic con- 
 
HARMONT OF SCIENCB AND UORALS. 1\ 
 
 ditions for himself, -without serious injiuy. 
 
 In seeking to answer this question, we are 
 at once confronted with the fact, everywhere 
 apparent, that man is the child of nature, and 
 that his highest wisdom consists not in violating 
 the laws of his being, but in submitting to 
 them and in regulating his entire conduct in 
 accordance with them. When he is thus in 
 harmony with nature, he is indeed able to 
 make its laws and normal processes subservient 
 to his purposes; but when he presumes to 
 assert his superiority to these laws, or when 
 he ignorantly violates them, he appears at once 
 feeble and helpless. Disease and premature 
 death are Nature's penalties for the violation 
 of the physical and moral laws which she has 
 so wisely established. 
 
 The same conditions are apparent through- 
 out the entire animate world. A plant flour- 
 ishes and develops only in a soil and climate 
 which affords it the necessary nourishment and 
 other normal conditions of life, and all animals 
 when deprived of these conditions languish and 
 die out. All plant-eating animals, for example, 
 become diseased when forced to subsist upon 
 flesh. Apes thus fed in captivity die of con- 
 
72 MAN'S BIGHEST CULTURE. 
 
 sumption. Even cooked plant foods destroy 
 the health of cows and swine, and shorten their 
 lives. The same general law holds good in 
 the case of man, whose organization differs in 
 no essential respect from that of other animals ; 
 and hence we may well assert that his boasted 
 capacity to accustom himself to any chosen 
 food rests upon self-deception and exagger- 
 ation. 
 
 MarCs Highest Culture. — ^Man's highest 
 condition of cultm*e appears to be that in which 
 he lives in accordance with physiological laws. 
 The assertion that culture and understanding 
 elevate him above these laws is only tlie idle 
 boast of a wretched egotism — a boast that makes 
 man only an ape with understanding. Han 
 is not, however, man by virtue of his, intellect 
 alone, but through the harmonious development 
 of all his faculties. His position is a moral as 
 well as an intellectual one; the heart, the afiec- 
 tions and the sense of moral right must be 
 recognized as well as the intellect. 
 
 True culture is esentially nothing else than 
 the effort of man, through his consciousness 
 and insight into nature, to smooth the course 
 of his defelopment, and the same conclusions 
 
MAlfS HIGHEST CULTURE. 73 
 
 which we derive from the evolution of the 
 individual apply also to that of the race. 
 However one may regard the Darwinian the- 
 ory, it is certain that it contradicts no well- 
 established scientific fact, while it imparts to 
 all the other sciences — to embryology, anthro- 
 pology, philology, zoology, philosophy, and psy- 
 chology — a unity that has never before existed, 
 and explains many hitherto unaccountable forces. 
 Darwin gives the foUovrang picture of the 
 original form and condition of man: "The 
 early progenitors of man were, no doubt, once 
 covered with hair, both sexes having beards; 
 their ears were pointed, and capable of move- 
 ment; and their bodies were provided with a 
 tail having the proper muscles. Their Umbs 
 and bodies were also acted on by many mus- 
 cles which now only occasionally reappear, but 
 are present in the Quadrumana. The foot, 
 judging from the great toe in the fetus, was 
 then prehensile; and our progenitors, no doubt, 
 were arboreal in their habits." Again, he 
 says : " At the period and the place, when- 
 ever and wherever it may have been, when 
 man lost his hairy covering, he probably 
 inhabited a hot country, and this would have 
 
74: MAN'S MATURE BA8 SOT CKANOED. 
 
 been favorable to a frugivorons diet, on which, 
 judging from analogy, he subsisted." 
 
 Blood Corpuscles of Man, the Ape, and 
 the Carnivora. — An important fact, bearing 
 both upon the development theory and its ap- 
 plication to dietetics, has recently appeared. 
 This relates to the similarity between the 
 blood corpuscles of man and the anthropoid 
 apes, and the difference between both and 
 tdiose of the Carnivora. We may, from the 
 character of these corpuscles, draw interesting 
 conclusions with regard both to man's diet 
 and origin. 
 
 MavOs Nature has not Changed. — It is 
 often asserted by writers, and readily believed 
 by the laity, that man originally lived upon 
 fruits, but that circumstances led him to 
 enlarge his diet by the addition of flesh, to 
 which he is now so thoroughly accustomed 
 that it has become a necessity. Such an appli- 
 cation of the theory of natural selection is, 
 however, very questionable. Upon the same 
 principle every injurious habit might be justi- 
 fied. Man might be pronounced a brandy 
 drinker by virtue of long habit, and thus the 
 greatest of modern evils, driuikenness, be 
 
UAirs yATuss has sot changed 75 
 
 excused, and the theory of development thus 
 be perverted to the subversion of morality, 
 while its true application can only lead to 
 the noblest results. 
 
 The essential principle of natural selection 
 lies in the reciprocal action of two physiolog- 
 ical functions: the adaptation of the individual 
 to new circumstances, and the transmission of 
 those qualities thus called into existence. The 
 acquirement of new characteristics on the part 
 of the individual depends upon the reciprocal 
 action between the organism and external 
 influences acting upon it, and this process 
 depends greatly upon the chief of aU physio- 
 logical functions, that of nutrition. Nutrition, 
 however, consists not merely in the reception 
 of food, but is closely related to the conditions 
 of climate, soil, air, light, heat and moisture, 
 and to the surrounding vegetable kingdom. 
 
 It would, however, be wholly erroneous 
 to suppose that in this process of adaptation, 
 and in the acquirement of new qualities, the 
 organism acts only passively and receptively. 
 On the contrary, every external influence is 
 encountered by a vital force acting from 
 within, and is accepted, rejected, or treated 
 
76 ADAPTATIOy SOT AtWA Y8 FA VORABLE. 
 
 indifferently, according as it harmonizes, con- 
 flicts with, or is indifferent to, the previously 
 existing conditions of the individual. The 
 organism is itself a force, striving for the 
 attainment of a certain end, and eager to 
 transmit itself intact to its posterity. 
 
 Adaptation not Always Favorable. — An- 
 other important fact in this connection is that 
 the process of adaptation to new conditions does 
 not always result favorably to the individual 
 or to the race. While favorable conditions 
 tend to elevate, unfavorable conditions tend 
 to deteriorate and destroy; and the latter, 
 continued through several generations, may 
 lead to disorganization and extinction. Pro- 
 gress is not therefore an absolute law of 
 nature. New conditions can only be accepted 
 by the organism, and thus enter as elements 
 into its growth, when they stand in a certain 
 relation to it. A natural affinity must exist 
 between the two, though they may possess 
 certain marked differences, but these must 
 act harmoniously and reciprocally. An en- 
 forced reception of new quaUties or conditions, 
 however good these may be in themselves, is 
 injurious, and must lead to disease and decay. 
 
AVXPTATION NOT ALWATS FAVOSABLS. 77 
 
 A striking example of development through 
 the gradual action of natural forces is pre- 
 sented in the record found in the rocks of 
 the earth's crust. The fossil remains here 
 stored up indicate a vast period of life, and 
 of the successive development of species, and 
 the laws thus acting must apply, not only to 
 the vast series of events that have resulted in 
 the existence of man in his present condi- 
 tion, but to this condition itself, and to all 
 the phenomena of our own daily life. With 
 this law of adaptation is associated that of 
 hereditary transmission. Adaptation without 
 transmission is of no permanent or scientific 
 importance. Complete adaptation does not al- 
 ways result in transmission, for there is 
 primarily in every organism a strong tendency 
 to transmit the original fixed characters of 
 the progenitor rather than those newly ac- 
 quired. This is called conservative trans- 
 mission. Haeckel says : " The uninterrupted 
 maintenance of the specific characters of a 
 species from generation to generation is the 
 general rule in all the highly developed plants 
 and animals." 
 
 Every organism resists each new quality 
 
78 CONDITIONS OF NA TURA L ADAPTA TION. 
 
 that is forced upon it ia the struggle for 
 existence, unless this new quality tends to 
 make the conditions of life more easy. The 
 efifort to resist change is therefore nothing 
 else than the struggle of the organism against 
 those changes that tend to limit its powers. 
 The permanence of an acquired character 
 depends upon its ability to transmit itself to 
 its posterity. In order, however, that a pe- 
 culiarity may be transmitted, it must first 
 become an integral part of the individual 
 who is to transmit it. This is not the case 
 with the use of flesh-food by man, for the 
 most refined flesh-eater, left entirely to his 
 own nature, is no longer able to subsist 
 upon it, for he is not able to appropriate 
 and prepare it, and still less is he able to 
 transmit to posterity a faculty which he does 
 not possess. 
 
 Essential Conditions of Natural Adap- 
 tation. — ^It is indispensably necessary to natural 
 adaptation that between the forces of nature 
 and the living organism there should inter- 
 vene no artificial agency. While this is true 
 with regard to adaptation, it is peculiarly true 
 with regard to transmission. Both these are 
 
CONDITIONS OF NATURAL ADAPTATION. 79 
 
 purely -physiological processes, and cannot there- 
 fore have an artificial basis. In what is called 
 "artificial propagation" it is not the art of 
 man which generates new forms. The part of 
 man consists in surrounding the object of his 
 care by the most favorable natural conditions. 
 These, freely acting, generate new qualities, 
 which, if surrounded by the conditions under 
 which they were produced, are transmitted to 
 posterity. This requisite of immediate contact 
 does not exist between man and the flesh 
 food to which he seeks to adapt himself. No 
 man is able to enter into direct physiological 
 relations with a living animal as food. In 
 order to accomplish this he must, with the 
 aid only of his natural faculties, kill and de- 
 vour the animaL But, if between the animal 
 and the man the work of the butcher and of 
 the cook must intervene, natural adaptation is 
 excluded, for these intermediate agencies render 
 the process unnatural ; and, since they cannot 
 be acquired or transmitted as individual traits, 
 they invalidate whatever seeming adaptation 
 may be associated with them. Only the 
 elements of nature can be allowed to enter 
 into the process. Every artificial preparation 
 
80 CONDITTOSS OF l^ATURAh ADAPTATION. 
 
 of flesh weakens the natural functions and 
 impairs nutrition. The diseases associated with 
 flesh-foods show that their tendency is not 
 toward a higher development, but that they 
 tend to deterioration and decay. 
 
 A farther condition of natural adaptation 
 is that the offspring should be capable of 
 complete adaptation to the acquired charac- 
 teristic ; that it should be to them natural and 
 in harmony with all their wants and instincts. 
 These conditions are not realized in the case 
 of a flesh diet. "Weaned childi-en do not at 
 once and of their own free-will partake of 
 it. On the contrary, they have to be accus- 
 tomed to it by degrees, and it is often neces- 
 sary to resort to artifice to induce them to 
 eat it. And when accepted ■ by them, its , 
 injurious effects become apparent by eruptions 
 upon the skin, and by other affections, all in- 
 dicating that a poisonous agent has been intro- 
 duced into the system. 
 
 The conditions requisite to complete adap- 
 tation and transmission may be summed iip 
 as follows: 
 
 1. The object to be adapted must be re- 
 ceived in its natural state. It must not 
 
CONDITIONS OF NATURAL ADAPTATION. 81 
 
 be of a nature to require artificial preparation. 
 
 2. The receptive organism must enter into 
 immediate contact with the object, which must 
 be in harmony with the previous conditions 
 of life. 
 
 3. The assimilated object must generate 
 no disease. 
 
 4. In order that a quality acquired by 
 adaptation may be transmitted by inheritance, 
 it must first become an integral part of the 
 parent organism. 
 
 If we now subject the use of flesh as food 
 to the test of these conditions, we find that 
 it meets no one of them. Its behavior 
 toward the system is in the nature of a poison, 
 and is therefore directly antagonistic to natural 
 selection. 
 
 Only a superficial acquaintance with the 
 laws of natural selection can lead to the opinion 
 that the accustoming one's self to any chosen 
 food can result in genuine adaptation. It is 
 plain that different articles of food exert a 
 different influence upon the human system; 
 and it has not been, and cannot be, shown 
 that man has, through any normal or physio, 
 logical process, been developed into a true flesh- 
 
83 COSDITIOSS OF SATURAJj J.DAPTATIOS. 
 
 eater. However widely the various races of 
 men differ, they are united in the fact of being, 
 when under conditions promotive of their 
 highest welfare, frugivorous. Neither the can- 
 nibalism of the New Zealand Maori during htm- 
 dreds of years, the strange clay food of certain 
 South American Indians, nor the train oil and 
 blubber upon which the dwarfish Eskimos sub- 
 sist, have been able to produce such changes 
 in the human system as to conceal from the 
 anatomist the frugivorous organization of man. 
 These, like other races, show in their entire 
 structure — ^in the teeth, in the smooth -tongue, 
 the stomach and intestines, the form of the 
 hands and feet, only the characteristics of the 
 fruit and grain eater. The consumption of 
 flesh for thousands of years may indeed have 
 given to man certain carnivorous character- 
 istics, but his anatomical structure and physio- 
 logical functions remain unchanged. In order 
 to effect such a transformation in these as 
 should convert man into a carnivorous animal, 
 something very different would be required 
 from anything that has as yet occurred in 
 his experience. 
 
 If, for example, vegetable foods should en- 
 
FOOD AND SOCIAL COSDZTlOyS. 83 
 
 tii-ely fail, and man should be compelled to 
 secure his food by lying in wait for and 
 devouring wild animals, he might in the course 
 of generations develop a cajnivorous nature. 
 His teeth might come to resemble those of 
 the tiger, his hands might be transformed into 
 claws, and his appetite for blood become 
 strictly normal. This would accord with the 
 laws of natural selection ; but while no such 
 process occurs — ^while man retains all the phys- 
 ical characteristics of a frugivorous animal — 
 we are justified in pronouncing him to be in 
 reality such, and in regarding his present 
 habit of flesh-eating as abnormal and antag- 
 onistic to the principles of natural adaptation. 
 And, since the human race constitutes but a 
 single species, we are justified in drawing 
 general dietetic conclusions, applicable to man 
 everywhere. Differences of ■ anatomical struc- 
 ture such as would rank one human family 
 among the Carnivora, and another among the 
 Frugivora, would indicate a variation far ex- 
 ceeding the proper limits to which a single 
 species are confined. 
 
 The delation of Food to Social Con- 
 ditions. — A glance at human histoiy — at what 
 
84 FOOD AUTD SOCIAL CONDITIONS. 
 
 •we may call comparative history — ^will exhibit 
 the moral and social bearings of this question. 
 Carnivorous men, like carnivorous animals, are 
 disposed to a roaming, savage and warlike 
 life; while frngivorous men, like frugivorous 
 animals, tend to much closer social relations: 
 gathering in communities and waging war, 
 rather in self-defense, or with a moral pur- 
 pose, than for the love of carnage. Agri- 
 cultural races have ever been least inclined 
 to strife, but the bravest and most stead- 
 fast in defense of right. The wild Indian, 
 thirsting for blood, vanishes before the peaceful 
 settler who, in defense of home and commu- 
 nity, engages in war only that the peace 
 and quiet which he loves may be perma- 
 nently secured. Thus the bone and sinew of 
 the conquering German armies have chiefly 
 consisted of the peace-loving peasants who 
 subsist mainly upon man's natural food. So 
 far as these have been led to wars of con- 
 quest, they have been stimulated to it by 
 the ambition of the flesh-consuming and cor- 
 rupt aristocracy which dominates at the great 
 political centers, where such wars are deter- 
 mined upon, and to which the peace-loving 
 
SVIDBNCB FROM BMBRYOLOOr. 85 
 
 agriculturist is unwillingly led, though hia 
 steadfast character is its chief support in the 
 hour of trial. 
 
 In the deviation from a frngivorons diet 
 ia to be found one of the causes of that 
 physical decay which is so apparent in all 
 great European cities, where a much larger 
 proportion of flesh ia consumed than in the 
 country. The population of cities has con- 
 tinually to be replaced by accessions from the 
 more fnigivorous inhabitants of the country. 
 It is said that a Parisian family scarcely 
 survives a third generation. Thus history 
 confirms the deductions which we have drawn 
 from science, and both justify us in asserting 
 that an agricultural life and a vegetable diet 
 constitute the physical basis of individual as 
 of national prosperity, and that through them 
 all natural forces of the human organism are 
 conserved and perpetrated, while, on the con- 
 trary, a flesh diet leads to disintegration and 
 decay. 
 
 Evidence from Embryology. — Embryology 
 also affords us important evidence bearing 
 upon this subject. The human embryo passes 
 through a succession of stages corresponding 
 
86 EVIDESCE FROM BMBRrOLOGT. 
 
 to tbose of the entii-e race. In these it 
 approaches more and more nearly to the 
 frugivorous anthropoid ape, and it is there- 
 fore unphilosophical to hold that man is 
 normally developed into a flesh-eater. Kather 
 would we expect him to continue the same 
 course upon which, by virtue of his organ- 
 ization, he had once entered. A knowledge 
 of the development of any organism is neces- 
 sary to a complete acquaintance with its 
 present condition and requirements. The suc- 
 cessive stages through which the human em- 
 bryo and fetus pass correspond to those of 
 the race. At first there is no distinction 
 apparent in the life germs of different animakj 
 including man. Professor Agassiz at one time 
 having neglected to attach a label to a certain 
 embryo in his collection could not tell after- 
 ward by the most minute microscopic exam- 
 ination whether it was that of a fish, a bird, 
 or a mammal. 
 
 Commencing thus upon a seeming level 
 with all the animals, the human germ passes 
 through successive stages of development, in 
 which it bears a resemblance to higher and 
 higher forms of animal life, terminating with 
 
EVIDENCE FROM EMBRTOLOQY. 87 
 
 that of the frugivorous anthropoid ape, in the 
 last stage of fetal life, and being, so to 
 speak, only bom as a man, for there only 
 do the features that distinctly characterize 
 the human species become fully apparent. 
 It is agreed by all modern naturalists that 
 the development of the individual corresponds 
 to that of the race to which he belongs, 
 and it follows from the facts presented that 
 human development has been progressively 
 toward a vegetable diet. Shall we then 
 assume that, man being developed, his further 
 course is backward toward the Carnivora! 
 Such is the nature of the argument for a 
 flesh diet, when based upon man's capacity 
 of adaptation to new conditions. It certainly 
 seems more philosophical to regard his fru- 
 givorous tendencies as normal and proper, 
 and his taste for flesh as something acquired 
 under the pressure of circumstances. 
 
 The natural course of development, as man 
 progresses from a savage to a civilized state, 
 is certainly not in the direction of flesh- 
 eating. The ability to kill and devour is of 
 a lower order than the ability to till the 
 son. The roaming savage subsists by the 
 
88 EYTDENCE FUOSr EXBRTOLOaY. 
 
 chase, and it is the especial care of the 
 Christiau missionary to convert liim into a 
 peaceful agriculturist, in which condition he 
 becomes more and more a vegetarian; and 
 this is true of the human race in general. 
 The testimony of the Indian chief in "Lorna 
 Doone" is especially in point here: "Do 
 you not see," says he, "that the -whites live 
 on corn, but we live on flesh; that the flesh 
 I'equires thirty moons to grow, and is often 
 scarce ; that every one of the wonderful seeds 
 which they scatter on the soil returns them 
 more than one hundred-fold; that the flesh 
 has four legs to run away, and we only two 
 to catch it ; that the seeds reinain and grow 
 where the white man sows them ; that winter, 
 which for us is the season of laborious hunts, 
 is to them a time of rest? It is for these 
 reasons that they live longer than we do. I 
 say, then, to every one who hears me, before 
 the maples of the valley cease to yield us 
 sugar, before the trees above our huts shall 
 have died of age, the race of the sowers of 
 corn wiU have extirpated the race of flesh- 
 eaters, unless the hunters resolve also to sow." 
 
TRAysmoyAL stages. 89 
 
 Transitional Stages of Development. — 
 Combining all the evidence we possess, and 
 tracing the developnaent of the individual from 
 the first germ of embryonic life, and of the 
 face from its mere brute origin, through all 
 stages, up to the ideally perfect man in a 
 perfected human society, we are justified in 
 regarding him as originally a frugivorous ani- 
 mal ; as then forced, by the lack of his 
 natural food, to subsist partially upon flesh; 
 again, as emerging from a savage state and 
 becoming a peaceful tiller of the soil, and 
 chiefly frugivorous, yet retaining his acquired 
 taste for fiesh, and indulging it most in the 
 more corrupted states of civilization and of 
 indolent luxury; and finally as recognizing 
 his own true nature, and returning to his 
 original diet, under the guidance of science 
 and the moral instincts. 
 
 The remarkable accordance between the 
 development of a race, and of the embryonic 
 life of the individuals belonging to it, which 
 we have here presented, is of the widest 
 application, and serves to show the dietetic 
 relationship of various groups of animals. 
 From it we deduce the general proposition 
 
90 TRASSlTlO.MJtx, ISTAGES. 
 
 that the dietetic character of the individual 
 is that of the race in miniature. Guided by 
 this double parallel between the race and 
 individual development, on the one hand, and 
 of comparative anatomy between man and 
 the other placental animals, on the othfer, 
 we have an excellent, even if not a conclu- 
 sive, evidence for the frugivorous character of 
 man. 
 
 The most important changes which man has 
 undergone in his process of development, since 
 he began to take on the distinctively human 
 character, relate to his external form ; as, for 
 example, his adaptation to life upon an open 
 plain, and his upright gait, and consequently 
 his fine development of limbs and hands, the 
 loss of his hairy clothing, and the change from 
 a prehensile to a flat foot. These purely me- 
 chanical changes could have occurred in a 
 considerably shorter time than that of the 
 claimed dietetic change, since they accord 
 with his instinctive feelings. Although we 
 are unable to state the duration of the sev- 
 eral paleontological periods of human existence 
 with exactness, this much is known: that for 
 man's gradual development, even within the ter- 
 
TRA IfSITIOlfA L STA OES. 9 1 
 
 tiary period, a vast amount of time was 
 requisite. It is therefore unreasonable, when 
 we consider the slowness of the process of 
 evolution, to assert that so great a change 
 as that from a fruit to a flesh diet occurred 
 within the comparatively short period that 
 must be assigned to it. The slowness of these 
 changes by natural selection appears at the 
 present day in the intermediate forms of Pin- 
 epedia and Lutrina, web-footed animals, among 
 which are found the common sea-dog and the 
 fish-otter. The former, which appears related 
 to the sea-horse, is developed, probably, from 
 the Pachyderms, the latter from a weasel-like 
 carnivorous animal. Although both are still in 
 process of transition, we find, nevertheless, 
 their transitional forms as far back as the 
 tertiary period. 
 
 An interesting addition to the known trans- 
 itional forms is believed to have been found 
 recently in the fossil remains of a hitherto 
 unknown ape, the Dryopithecus. This belongs 
 to the miocene period, and since it has been 
 found in Spain it affords evidence of the 
 existence of a European anthropoid in the 
 middle tertiary period. This animal may be 
 
92 TSASSITIOSAL BTAGSS. 
 
 regarded as an intermediate form between 
 the gorilla and man. 
 
 The opinion that man has, by the process 
 of development, been transformed from a fru- 
 girorous to a partially carnivorous animal is 
 hardly justified, in view of the fact that not 
 more than the tenth part of the human race 
 have ever been flesh-eaters, and that ancient 
 science and art flourished, especially, among 
 vegetarian races, as in Egypt, Assyria, Greece, 
 Italy and India. The history of the develop- 
 ment of races teaches us that the various 
 classes of animals, as the Carnivora, Omnivora, 
 Frugivora and Granivora, took on these dis- 
 tinctive characteristics at a very early period, 
 and that each tended strongly toward the 
 complete development of its peculiar form of 
 life. The present Carnivora may be traced 
 back through a succession of forms, to the 
 earliest periods of animal life, retaining every- 
 where their peculiar character. Another and 
 wholly distinct series of forms gave rise to the 
 various species that subsist upon the vegetable 
 kingdom. The line of distinction is every, 
 where preserved. The assumption that man 
 has passed this line, and been transformed into 
 
TRANSITIONAL STAGES. 93 
 
 a partially carnivorous animal, "within a com- 
 paratively recent period, is contrary to all 
 precedent and unsustained by the facts of his 
 actual history. 
 
 In the development of animal and plant 
 life, throughout all time, there exists a certain 
 relation highly instructive in our present 
 study. All Hfe originated in the water. The 
 lowest animal forms were nourished by the 
 lowest plant forms, the ancient fishes by the 
 sea-plants of that period, the monsters of 
 the carboniferous period by the coarse and 
 luxuriant vegetation now stored up in our 
 coal beds, while the higher grains and fruits 
 belong to the era of man and his immedi- 
 ate progenitors. 
 
 We have thus been led, by a review oi 
 all the sciences bearing upon this subject, to 
 the conclusion that man is a highly organ- 
 ized animal, whose proper food is that of the 
 vegetable kingdom, especially the higher fruits 
 and grains. This accords with all that we 
 have learned of his embryological develop- 
 ment, his anatomical structure and physiolog- 
 ical functions, his dietetic capacity and instinct* 
 
94: SCIENTIFIC PRINCIPLES OF DIET. 
 
 ive feelings, his moral consciousness and sense 
 of jastice to his feUow-creatures. 
 
 The laws of man's natm-e, as thus estab- 
 lished, cannot be suspended by the artificial 
 methods of civilization without injuiy. His 
 true position is that of harmony with nature ; 
 and in proportion as he rises in the scale of 
 being he will find his nourishment more and 
 more in the beautiful fruits and grains that, 
 above all else, tempt the unperverted appetite 
 and maintain the moral life. 
 
 Scientific Principles of Diet. — 'We have 
 now, upon the basis of our studies in anthro- 
 pology, the following principles of a scientific 
 diet: 
 
 1. Every species and every individual is, 
 or should be, nourished in accordance with 
 Ms organization. 
 
 2. The dietetic laws of the individual 
 correspond to those of the race, and are the 
 product of race development. 
 
 3. Man is by nature purely frugivorous, as 
 appears from our parallel study of embryotiic, 
 post - embryonic and race development and 
 anatomical structure. 
 
INFL UENCE OF FOOD. 9 5 
 
 Influence of Food on the Character of 
 Maces. ^-'RQienrng to human Mstory, we may 
 trace the character of races, and the cause of 
 many evils, in the dietetic character of the 
 people. It is not too much to assert that the 
 solution of the great social questions of the 
 present day would be greatly promoted by 
 attention to the question of food. The rejec- 
 tion of flesh would give a new direction to 
 human culture and industry. Agriculture 
 would be greatly developed. The numer- 
 oua diseases now traceable to a flesh-diet 
 would disappear, and with them the manifold 
 cruelties of the slaughter-house. The expense 
 of living would be greatly reduced, and thus 
 the poorer classes would be elevated. The 
 recent investigations of Mr. Napier, with regard 
 to vegetarianism as a cure for intemperance, 
 have shown that one of the greatest of social 
 evils would be in great part, if not wholly, 
 removed, by placing its victims upon a vege- 
 table diet. 
 
 The effect of a flesh-<Jiet upon the human 
 system is to excite evil passions, and to 
 make men not brave and steadfast, but restless 
 and quarrelsome — a condition exactly suited to 
 
96 ORIGIN OF FLESa-EATISa BY MAS. 
 
 the purposes of those political leaders and 
 ambitious monarchs whose lust for power de- 
 mands such material for the prosecution of 
 unrighteous wars. Such wars do not originate 
 with the sober and industrious peasantry, whose 
 food is mostly vegetable, and whose passions 
 are moderate. Only through their patriotism, 
 and sense of duty to their rulers, are these 
 led from their homes, as victims of a base 
 ambition. It is the rabble of the city, the 
 flesh-fed and corrupted victims of a false civil- 
 ization, that first applaud the decrees of war, 
 of which the steadfast peasantry are alike the 
 support and the victims. 
 
 Origin of Flesh -Eating hy Man. — K 
 flesh is unnatural food for man, wherein then 
 shall we seek the origin of its use ? We find 
 it in the fact that the question of existence takes 
 precedence of the question of food ; hence, any 
 animal will eat that to which he is not well 
 adapted rather than starve. A traveler who 
 sees the native Australian, whose means of 
 subsistence are exceedingly scanty, catching and 
 devouring the most loathsome worms and rep- 
 tiles, will hardly assert that these are his 
 most suitable food ; but will rather recognize 
 
CHAlfGES ly CLIMATE AND FOOD. 97 
 
 the stern necessity that drives him to this 
 means of sustaining life. Again, we find in 
 all the cultivated races a tendency to deviate 
 from the simple laws of nature to gratify a 
 perverse ingenuity, and to exhibit skill in the 
 production of attractive, through pernicious, arti- 
 cles of food. The artistic cook and the depraved 
 savage thus join hands in devising means for 
 perverting the natural appetite. 
 
 Changes in the Earth's Surface and Cli- 
 mate, Causing Great Changes in Man's Food. 
 — The changes of surface and temperature, 
 through which the earth has passed within the 
 period of man's existence upon it, have had 
 an important bearing upon the supply, and 
 consequently upon the method, of nutrition. 
 Our best anthropologists and philologists agree 
 that man probably originated in the south of 
 Asia, middle Africa, and especially upon the 
 now sunken continent called Lemuria, lying 
 between Madagascar and the Sunda islands. 
 From here, as is evident from a study of com- 
 parative philology and the fossil remains of 
 man, the human race gradually spread and 
 became more cultured. In the miocene system 
 of the tertiary period are found, united with 
 
98 CHANGES m CLIMATE ASD FOOD. 
 
 the remains of large and ' long since extinct 
 man-like apes, the first traces of ape-men^ 
 though only in the form of fossils. It seems 
 probable that, at the time of the emergence 
 from the brute to the human condition, the 
 species thus developed had extended very 
 widely over the earth's surface. In support of 
 this assumption we have the fact that the 
 Dryopithecus, a large ape-man, existed in west- 
 ern Europe, even in the miocene period. The 
 first traces of culture appear after the begin- 
 ning of the glacial epoch. All the remains 
 that we possess belonging to that period con- 
 sist of bones, and indicate the existence of a 
 race of hunters. The glacial epoch was one 
 of very great change in the life conditions of 
 all beings under its influence. Previous to it, 
 during a vast period of time, a tropical climate 
 existed over the entire earth, even to the Poles, 
 as is plainly shown by the remains of plants 
 and animals now found. Here the original man 
 lived upon those wild fruits which he plucked 
 from the tretes, and ate without preparation. 
 But these conditions of Paradisical abun- 
 dance and indulgence were changed by the 
 transition through which the .earth passed as 
 
CBASGES Ilf CLIMA TS AlfS fOOD. 99 
 
 the enormous ice fields extended gradually to 
 the south, forcing the present tropical animals 
 southward, and subjecting the more enduring 
 and more ingenious race of man to altogether 
 new conditions, by which his intellectual re- 
 sources were greatly developed under the press- 
 ure of necessity. The " struggle for existence '' 
 must have been fearful, and compelled a re- 
 sort to kinds of food hitherto repulsive. 
 
 The glacial area did not extend as far as 
 the Tropics, and the conditions of life were 
 here not changed; as evidence of which we 
 find at the present time races in eastern Africa 
 and southern Asia which still live upon 
 vegetable food only. Within the glacial period 
 occurred also a great change in the configura- 
 tion of the land. The great continent of 
 Lemuria sank beneath the level of the ocean. 
 The waters of the Indian ocean broke through 
 the Red and Mediterranean seas, formed the 
 Persian gulf and opened the straits of Gibral- 
 tar. Man, hemmed in between the sea upOn 
 the south and the ice masses upon the north, 
 was reduced to the greatest want. The trop- 
 ical regions were probably as densely populated 
 then as now, since a long period favorable to an- 
 
100 CHANGES IN CLIMA TE AND FOOD. 
 
 imal life liad already elapsed. The multitudes 
 that were pressed southward, wherever the way 
 was open to them, must have come into violent 
 conflict with those whose territory they invaded. 
 Under such circumstances, the choice of food 
 was not natural, but forced, and hence might 
 well have originated the use of flesh foods. The 
 conditions of natural selection were by no. means 
 as perfect at this time as they had been during 
 the tertiary period; in which a favorable climate, 
 and especially the free migration of species, con- 
 tributed to the development of new forms and to 
 the ready adaptation to new and normal con- 
 ditions. It appears that where circumstances 
 did not favor migration, development through 
 natural selection was much more limited. 
 The present anthropoid apes had, at the time 
 of the glacial epoch, the same characteristics 
 as at present. The most important agencies 
 in natural selection were the isolation of 
 species by migration, elevation of the bed of 
 the sea to islands afterward peopled, and other 
 changes of the earth's surface. The great 
 climatic changes of the glacial period do not 
 appear to have caused the development of 
 new species, though it influenced the character 
 
A SEW EPOCH. 101 
 
 and habits of those ab-eady existing. The 
 present species had their origin apparently 
 within the enormously long tertiary period, 
 with its great changes in the configuration of 
 the earth's crust. So considerable a physi- 
 ological change as that involved in a real 
 transition from a frUgivorous to a flesh diet 
 would have carried with it anatomical 
 changes of so important a character as to 
 have generated a new species of the human 
 race, but this has not been the case. There 
 are tribes that have lived upon vegetable food 
 for thousands of years and yet show no differ- 
 ence in the form of their teeth from those 
 of the Europeans. Examples of this kind are 
 to be found in the inhabitants of some of the 
 islands of the Pacific ocean. 
 
 A New Epoch. — After the subsidence of 
 the ice period, the high north, which previous 
 to it had bloomed with tropical life, was con- 
 verted into an unfruitful and worthless region. 
 Europe, covered with impenetrable forests and 
 dismal swamps, lay under a gray sky and in 
 an atmosphere loaded with vapors. Man, fallen 
 from his condition as a fruit-eater, and impelled 
 by necessity, learned the use of fire and began 
 
102 !rBE STONE AGE. 
 
 to cook liis foodvwhich stUl consisted in part 
 of flesh. This -^as long before the stone age, 
 and is called the bone age, on account of 
 the great abundance of the bones of mfen 
 and animals found in the caves still existing, 
 in which men lived like beasts. The cave- 
 hekr and lion, the ure-ox and elkj giant stags 
 and mamnaoths, contended here with man in 
 a miserable struggle fOr existence, and the miii- 
 gled remains of all as now found indicate the 
 condition of human life at that remote period. 
 All the implements found among these 
 remains relate to hunting, being either the 
 weapons of the chase or tools used in making 
 such weapons, and all are made of the bones 
 of long extinct animals, such as the bear, 
 rhinoceros, and others. Hunger drove men 
 to fearful extremes, and the' chief energies of 
 life were consumed in its coarsest satisfaction. 
 Even carnivorous aaimals were devoured by 
 nien, as is apparent from the marks upon 
 the bones split open for the marrow. 
 
 The Stone Affe.-'—The men of the stone 
 age lived under more favorable conditions, as 
 we learn from the remains of their food still 
 found in their former dwelling-places. There 
 
ORIGIN OF AORICULTURE. 103 
 
 are traces of diflferent kinds of vegetablies, 
 apples and berries, yet the practice of flesh- 
 eating, once established by necessity, could not 
 easily be relinquished. The natural instinct 
 could not at once reassert itself, yet the gradual 
 improvement of society, and the thoughtful 
 study of the hiiman body, led thinking men by 
 degrees to the conclusion that man was not 
 organized to destroy other animals for food, 
 but that this practice tended to make him 
 savage and to lower his whole character. Thus 
 it is that the pure teachings of nature have 
 in all ages and among every people found, 
 here and there, a few capable of receiving and 
 applying them. 
 
 Origin of Agriculture. — Since men can- 
 not live on flesh alone, and since nature after 
 the glacial epoch provided fruits and grains, 
 spontaneously only in the warmer regions of 
 the earth, it became necessary that man should 
 provide them for himself. In this neces- 
 sity agriculture had its origin — and if there 
 is any evidence of the frugivorous nature of 
 man, aside from his anatomical structure, it 
 is in the fact that he tills the soil. It may 
 also be assumed that the necessity of pro- 
 
104 MAS BT NATtTRE FRXTGIVOROUS. 
 
 viding fruits and ^ grains for food developed 
 the understanding and led man to reflection, 
 
 Man by Wature Frugivorous. — There are 
 yet tribes in the south who practice the nat- 
 ural manner of living prevalent all over the 
 globe before the glacial epoch. They did 
 not even know the use of fire until Euro- 
 peans taught it to them. It is a fact that 
 they know little or nothing of disease and 
 live to an advanced age. It may be that 
 their methods of culture and their religious 
 opinions are very objectionable, nevertheless 
 they aflPord us good evidence that a frugiv- 
 orous diet is highly favorable to health of 
 body and length of life. 
 
 Since, also, the fossil bones of man found 
 in the tertiary are larger and stronger than 
 those of the liistorical epoch, we may conclude 
 that the fruit and grain foods on which he 
 then subsisted were more favorable to phys- 
 ical development than is the mixed diet of 
 our own time. In short, in whatever manner 
 we conduct this investigation, if it is only done 
 logically, and includes all the biological evi- 
 dence, we can only come to the conclusion 
 that man is by nature, by development, and 
 
MAN Br SATURE FRUQIVOROUS. 105 
 
 in all his tendencies, frugivoroas; that his 
 change to a flesh or mixed diet was purely 
 one of necessity ; and that the present use of 
 flesh food has its foundation only in custom, 
 and has become the source of many diseases 
 and infirmities. And if fruits and grains are 
 man's natural food, it is also evident that 
 they are able to give liim strength to endure 
 cold and to perform the most exhausting labors, 
 and that we are not benefited by departing 
 from their use. 
 
 Science has for its mission the discovery 
 of truth. It is satisfied with establishing the 
 facts; the wise application of them to the 
 necessities of daily life she leaves to man. 
 "Well, indeed, is it for those families who, with 
 a con-ect knowledge of the principles we 
 have here endeavored to establish, are able to 
 banish bloody food from their tables. In so 
 doing they have ennobled themselves. Their 
 choice of foods from the many fruits and 
 grains, vegetables and roots, is so great, the 
 changes which they can make are so manifold, 
 the fruits are so nourishing, so healthful, so 
 agreeable to the taste, so pure and refreshing, 
 
106 PSBSOSAL BXPSRIENCB. 
 
 that there is continually a new and . high 
 delight in each r6past. 
 
 Personal Experience. —- The number of 
 those who have chosen a natural diet is 
 steadily increasing, and such show in their 
 healthy appearance and their inward content' 
 ment Jiow truly Nature rewards the observance 
 of her laws. But even among these there yet 
 remains something to be wished. The force 
 of old custom, and the seeming necessities of 
 those whose health has already been impaired, 
 render an immediate and abrupt change diffi- 
 cult. Yet I can testify from my own experi- 
 ence that, when wisely entered upon, the 
 principles here advocated are strictly practi- 
 cable, and the more so when carried out to 
 their fullest extent — ^that is, by the adoption 
 of a diet consisting of fruit and bread only — 
 and I would especially recommend to those 
 who have the care of the young that they 
 pursue this course. This diet also bears the 
 test of scientific criticism, and to this science 
 must at last come if it pursues the right course. 
 
PART II. 
 
 PHYSIOLOGICAL ARGUMENT. 
 
 As already shown, the chief error which 
 has been committed in the establishment of 
 dietetic theories consists in estimating the 
 value of the various foods according to their 
 chemical elements, while leaving out of con- 
 sideration the character of the organism by 
 which they are to be assimilated. Eut the 
 question of a scientific diet is far more ana- 
 tomical than chemical. As evidence of this, 
 let us consider the digestive apparatus of man 
 and compare it with that of the lower animals. 
 
 The Saliva. — The saliva of a healthy man 
 has but a slightly alkaline reaction. The food 
 to be acted upon by it must consequently be 
 of such a nature that it may be saturated 
 by the saliva, and, to a certain extent, dis- 
 solved by it. We find this, howevei-, to be 
 
108 THE GASTRIC JUICE. 
 
 the case only with fruits; for flesh, eggs, alcohol 
 and other articles are but slightly affected by 
 saliva, and mostly only mechanically mixed 
 with it. The saliva of carnivorous animals 
 is slight in quantity, but sour, and thus 
 capable of dissolving the food whole. The 
 digestive organs and course of nutrition of 
 the anthropoids is essentially the same as 
 that of man. Yegetable food, when completely 
 masticated, affords a sweetish taste, because 
 the starch which it contains is, by the action 
 of the saliva, transformed into sugar. This 
 is especially the case with fruits and grains, 
 but not at all true of flesh. 
 
 The Gastric Juice. — A leading element of 
 the gastric juice is lactic acid (012. HIO. OlO. 
 2 HO.). This excites a slight fermentation of 
 the chyme, and thus exerts an influence upon the 
 digestion of vegetable, but not upon that of ani- 
 mal, food. It is far too weak to act upon 
 the fibers of animal flesh. All fats are 
 insoluble in water, spirits of wine, and acids. 
 Flesh, when eaten by man, tends to undergo 
 a process of decay in the stomach, causing 
 a scrofulous poisoning of the blood. In this 
 unnatural actioii lies the cause of many com- 
 
TBE GASTRIC JUICE. 109 
 
 plaints and disturbances of the system : as bad 
 breath, heart-burn, eructations, and vomiting. 
 In the case of the Carnivora the gastric juice 
 exerts a decomposing influence upon flesh 
 and causes its assimilation and excretion. 
 Since the pancreatic juice of the duodenum, 
 into which the chyme passes from the stomach, 
 bears a close resemblance to the saliva, it 
 follows that the chyme here, also, can have 
 only a slightly acid property, which it indeed 
 can only have when it is of a vpgetable 
 character. Bile, which is here poured into the 
 intestines, has only a slight alkaline reaction, 
 and its use seems to be limited to the preven- 
 tion of decay, which, however, can only occur 
 in the case of flesh-food; so that the effort of 
 nature to maintain flesh-food in its proper con- 
 dition by the secretion of bile must be excessive, 
 and must evidently cause an excitement and 
 weakening of the whole organism. 
 
 In the case of fermentation, through the de- 
 composition of sugar, alcohol is formed,* and 
 is essential to nutrition, being retained in the 
 
 *This statement, concerning the formation of alco- 
 hol in the system, has not yet been generally accepted 
 by physiologists. — Translator. 
 
110 EZCRETORr PRODUCTS. 
 
 blood, yet when taken in its pure state into 
 the system in the form of spirituous drinks 
 it acts most injuriously. In this form it 
 weakens the entire digestive system, and is 
 absorbed by the lymphatic glands of the 
 stomach, from which it passes into the blood 
 vessels, in a manner unnatural and injurious. 
 Let no one, therefore, be deceived by the pre- 
 text that a service is rendered to nature by 
 supplying it gratuitously with that which it 
 prepares for itself by a natural process, through 
 the action of the saliva and fermentation; 
 for that which has already fermented cannot, 
 upon being introduced into the system, again 
 take part in the normal process of digestion. 
 It acts only as a foreign body, which must 
 be carried or excreted at the expense of those 
 organs which are compelled to endure its 
 presence. 
 
 Excretory Products. — In accordance with 
 these principles, we find a marked difference 
 in the excretory products of different animals. 
 In the Camivora the reaction of the urine is 
 acid, while in the Herbivora it is alkaline. 
 In man it is usually acid, though it varies 
 with the nature of the food. It is a well- 
 
NATURE'S PROVISION FOR MAN. HI" 
 
 known fact that a diet consisting largely of 
 flesh may seriously change the urine, causing 
 it to be very offensive, -while that of those 
 who cousume much fruit is peculiarly free 
 from abnormal or offensive qualities. Simi- 
 larly, the perspiration of flesh-eating men is 
 rich in buttric acid and ammonia, and has an 
 offensive and decidedly sour smell/ The over- 
 loading of the blood with flesh-foods causes, 
 in order to their decomposition, an excessive 
 consumption of oxygen, and hence the diffi- 
 culty of breathing and asthmatical affections 
 of many flesh-eaters, and their excessive excre- 
 tion of carbonic acid. 
 
 Natures Provision for Man. — If now man 
 is, as shown by his development and organ- 
 ization, frugivorous, it must be that nature 
 provides for him all that he requires for his 
 sustenance, completely ready, and without the 
 necessity of artificial preparation, and this we 
 find to be actually the case. The original 
 southern home of man presents these fruits in 
 great abundance. The most of them are juicy; 
 and the most important among them are figs, 
 dates and almonds, olives, bananas, sweet 
 potatoes, melons and grapes, bread-fruit, chest- 
 
112 MATURITY OF FRUITS AND VARIETY IN FOOD. 
 
 nuts, cocoanuts, and, among grains, especially 
 Indian corn. In the north we have an enor- 
 mous treasure of juicy fruits, to the culture 
 of which too little attention is given. I refer 
 especially to cherries — of which we have many 
 varieties — currants, gooseberries, strawberries, 
 blackberries, mulberries, raspberries, plums, 
 prunes, peaches, apricots, apples and pears of 
 the most various kinds, grapes, melons, walnuts 
 and hazel-nuts. 
 
 Order of Maturity/ of Fruits. — It is a 
 remarkable fact, apparent throughout nature, 
 that the fruits mature with the seasons in the 
 order best adapted to the wants of man, their 
 qualities and abundance meeting his successive 
 requirements. The spring presents us with the 
 first refreshing fruit, the strawberry. In sum- 
 mer we have in great abundance the currant, 
 cherry, peach, raspberry and gooseberry; the 
 plum, prune and apricot. Autumn, with its cool 
 and rough weather, ripens the juicy and nutri- 
 tious pears, apples and grapes; while winter 
 warms us with fatty and oily nuts, almonds and 
 chestnuts. 
 
 Necessity of Variety in Food. — The human 
 system requires a great variety of fruits, and 
 
VARIETY IN I-OOD. 113 
 
 the natural appetite demands, at each season 
 and period of life, that which health requires. 
 The proper supply of carbonaceous and nitro- 
 genous material is thus, through obedience to 
 natural instinct, provided. Fruits and grains 
 afford all the elements requisite for the form- 
 ation of flesh, blood and bone, but these are 
 never found here in so concentrated a form 
 as in flesh. Beans and lentils also are an 
 exceedingly concentrated form of food, and 
 contain such an excess of nitrogenous material 
 as to load the system with it to an injurious 
 extent. An unperverted appetite will demand 
 fruits before such food. 
 
 A person who has lived too exclusively 
 or too long upon fruits will feel a craving 
 for more BoHd and concentrated food. The 
 teeth will demand something harder to mas- 
 ticate, and the stomach and intestines will 
 require the mechanical action which is peculiar 
 to grain foods. By the use of both fruits and 
 grains in the right proportion, the body is 
 supplied with all the elements of nutrition. 
 If nature required anything in addition, the 
 natural appetite would demand it, but it does 
 not, though a perverted appetite may. 
 
114r Omam OF COOKBRT. 
 
 As nature, through instinct, determines for nd 
 the proper quantity of food, so does it also de- 
 termine the manner in which it should be 
 eaten. The pefrfectly natural appetite requires 
 no artificial preparation of food, but accepts it 
 from the hand of I^ature, exactly as she has 
 prepared it. "We eat the ripened fruits as 
 they are plucked fron^ the tree^ and man, in 
 a state of nature, would also relish the various 
 grains without artificial preparation; as is 
 indeed the case among many southern tribes, 
 at present, and as doubtless was the case with 
 man everywhere in his primitive condition. 
 
 Origin of Cookery. — ^The practice of cook- 
 ing among northern races had its origin, not 
 in the necessity of warming the body by the 
 hieat of the food, but in the fact that less 
 of juicy fruits were found in, the north, and 
 it seemed therefore necessary to soften the 
 grain foods by cooking. The present custom 
 of cooking om* food seems necessary only 
 because it is customary. : In the existing tetate 
 of agriculture and horticulture^ it is quite pos- 
 sible to provide a sufficient variety of foods, 
 in' a natural state for the supply of all 
 wants. 
 
VALUE ASD BULK OF POOD. H 5 
 
 Value of Foods. — ^The value of the various 
 articles of food consists not, as is generally 
 supposed, in their chemical constituents, but 
 in a variety of other conditions, which wc 
 shall here mention: In the first place the 
 food must contain the necessary amount of wa- 
 ter to maintain the excretory processes through 
 the breath, perspiration and otherwise. Fruits 
 contain the most abundant supply of water, so 
 that when they are eaten freely the drinking 
 of water is almost entirely unnecessary, and 
 the vegetarians are really justifiable when 
 they say, " "We drink fruit " ; and they might 
 also add, " We eat water." 
 
 Sulk Necessary in Food. — An abundant 
 flow of saliva is essential to complete masti- 
 cation and digestion, but in order to its secre- 
 tion the food should contain a certain bulk, in 
 proportion to its nutritive constituents. Highly 
 concentrated foods fail to exert that mechanical 
 influence upon the digestive organs which is 
 essential to their complete activity. By reliev- 
 ing' these organs of their proper work, as 
 is the case when the food is too soft or 
 of too little bulk, the system! is enfeebled, just 
 
116 THE VITALITY OF FOOD. 
 
 as the muscles are by a lack of proper exer- 
 cise. 
 
 The Vitality/ of Food. — Finally — and this 
 is a point that physiologists have hitherto 
 quite overlooked — ^the food must contain a 
 certain electrical vitality. Although the real 
 origin and nature of the vital force is not yet 
 known, we believe that it is closely related to 
 electricity ; not less so, indeed, than to light 
 and heat. Electricity is abundant in all purely 
 natural products, and indeed everywhere where 
 a free and uninterrupted exchange of the 
 influences of light, heat and air exist. It is 
 less abundant in closed dwellings and sleeping- 
 rooms than in the open air. An outdoor 
 walk refreshes us, not only by the increased 
 consumption of oxygen, but by the increased 
 action of the electrical forces. The same vital- 
 ity is stored up in uncooked plants and fruits, 
 but is greatly impaired by all our culinary 
 processes. Fruits act also through their nat- 
 ural acids, their refreshing coolness, and the 
 easy assimilation of their albuminous products, 
 and other nourishing materials. 
 
 By the electrical vitality of a food, we do 
 not mean its nutritive worth, nor indeed any 
 
TBE TITALITT OF FOOD. 117 
 
 material element of it, but rather an imponder- 
 able fluid, which is related to the vital and 
 electrical forces of the human system. The 
 organic vital force has not incorrectly been 
 called the interrogation point of physiology, 
 and the physiologists and chemists of the 
 old school thought to maintain this force by 
 supplying albuminoids to the system. The 
 fact, however, is the reverse. The albuminoids 
 demand rather a great expense of vitality for 
 their solution and digestion. We know now, 
 with great certainty, and by practical experi- 
 ence, that the human system is maintained 
 and strengthened by the consumption of fresh 
 air, fresh water, and ripe fruits, and grains ; 
 but these essential means of sustenance are 
 reduced from the rank of vital to merely 
 nutritive substances by any treatment that, 
 through heat or otherwise, destroys their natm-al 
 vitality. Our physiologists have not hitherto 
 understood this difference between the vital 
 and the merely nutritive properties of food, and 
 hence, as we have already pointed out, have 
 regarded foods merely as chemical substances. 
 They have discovered and laid down, with 
 wonderful exactness, the chemical elements of 
 
118 QUALITIES OF FOOD. 
 
 the living body, and lience of the food requisite, 
 according to their views, to its maintenailce; 
 but we hope to show in the following pages 
 that their methods, and consequently their 
 dietetic conclusions, have been one-sided and 
 essentially erroneous. So long as the electrical 
 vitality of food is overlooked, and the bearings 
 of anthropology upon the question ignored, a 
 scientific system of diet must remain impos- 
 sible, . , 
 
 The Essential Qualities of Food. — The 
 value of foods consists not in their nu- 
 tritive properties alone ; but in their proper 
 proportion of fluids ; in the necessary bulk, by 
 ;which digestion is rendered possible; in the 
 natural stimulation of their juices and acids j in 
 the aroma by which the appetite is aroused 
 and its regular recurrence promoted; in their 
 chemically neutral character, which prevents 
 their generating acids or forming injurious 
 compounds in. the: stomach; in their freedom 
 from those unnatural stiniulants by which a 
 vicious appetite is created; .in the purity, which 
 guards the system against corrupt humors and 
 diseased conditions; in the refreshing coolness 
 which maintains tlie digestive organs at a proper 
 
INjmaOUS EFFECTS OF COOKING. 119 
 
 temperature and in a vigorous condition ; in 
 their perfect adaptation to the nature of the 
 digestive organs, so that they may be trans- 
 formed into blood without doing violence to 
 any part of the system ; and, finally, in that 
 electrical vitality -which renders them ana- 
 logous to living beings, and the absence pf 
 which reduces them to a condition of physi- 
 cal death. These properties are united in their 
 highest perfection only in uncooked fruits and 
 ^ains as they come from the hand of l^aturej 
 and the unperverted appetite demands nothing 
 
 Injurious Effects of Cooking. — Of all the 
 artificial forms of treatment to which foods 
 are subjected, that of cooking is the most 
 universal, and therefore demands here our 
 especial attention. If we rightly consider the 
 influence of this process upon all the natural 
 properties of a plant, we must concede that 
 it is in almost every case injurious, and that 
 it should be dispensed i withj so far as our 
 present habits of life will admit, iOf, and with 
 a view to its final and complete disuse. The 
 natural fluids of the plant are, in great part, 
 lost in cooking, and with them the natural 
 
120 INJURIOUS EFFECTS OF COOKINO. 
 
 aroma so agreeable to the senses and so 
 stimulating to tlie appetite. The water, sup- 
 plied artificially, does not possess the same 
 properties as that which has been lost, and 
 all the less so since it has been boiled. The 
 cellular tissue of the plant loses also its vi- 
 tality, and ripe uncooked fruits and grains, 
 with their unbroken cellular tissue, their 
 stimulating properties, their great content of 
 water, sugar and acids, and their electrical 
 vitality, are calculated to impart to the human 
 body a rosy freshness, to the skin a beautiful 
 transparency, and to the whole muscular system 
 the highest vigor and elasticity. Uncooked 
 fruits, especially, excite the mind to its highest 
 activity. After eating them we experience an 
 inclination to vigorous exercise, and also an 
 increased capacity for study and all mental 
 work; while cooked food causes a feeling oi 
 satiety and sluggishness. Not only do plants 
 lose their vital, but, to some extent, also their 
 nutritive, properties when cooked. The vege- 
 table acids and oUs, the latter being of es- 
 pecial value in the development of the bony 
 stmcture of the body, are, by cooking, dissi- 
 pated; while the albuminoids are coagulated, 
 
INJURIOUS EFFECTS OF COOKING. 121 
 
 and thereby less easily digested, so that the 
 nutritive value of the food is reduced to a 
 minimum. Another injury that results from 
 cooked food is that caused by the artificial 
 heat. All heat excites, through expansion, an 
 increased activity, but this activity is not 
 normal in the case of food eaten hot. 
 
 Again, the sensory nerves of the lips and 
 the nerves of taste az'e weakened by hot food 
 to such an extent that they no longer serve 
 as an infallible test of its quality, and hence 
 articles that seem in the mouth to be palat- 
 able and good may be very injurious to the 
 system, both on account of their natural prop- 
 erties and their artificial heat. In a similar 
 manner the sense of smell is blunted ; and not 
 less injuriously does hot food act upon the teeth, 
 the enamel of which is destroyed, rendering 
 them unfit for their work of mastication, in 
 consequence of which the food passes unpre- 
 pared into the stomach. The eyes are also 
 injured by the action of hot food upon the 
 nerves connected with them. That condition 
 of weak and watery eyes, so apparent in the 
 habitual drunkard, exists in a certain degree 
 with aU whose systems are enervated by hot 
 
122 lyjusroirs effects of cooking. 
 
 and stimulating foods. But the greatest harm 
 from hot food is caused in the stomach it- 
 self, the coats of which are irritated, reddened, 
 and unnaturally contracted by the heat, so 
 that they lose their vigorous activity and 
 capacity for the complete performance of their 
 natural functions. The blood excited by the 
 heat flows in excess to the stomach, and thence 
 feverishly through the body. One result of 
 this is the flushed condition of the head after 
 eating. Hot food also causes excess in eating, 
 so that it is rather by a sense of fullness and 
 oppression than by a natural satisfaction of 
 the appetite that one is prompted to cease 
 eating. An evidence of the weakening of the 
 stomach by hot food is seen when one eats 
 an apple immediately after the usual hot meal. 
 Fruit thus taken lies like a stone upon the 
 stomach, the enfeebled nerves being injuriously 
 affected by its presence; whereas, in theii* 
 normal condition, they are stimulated to a most 
 agreeable activity by it. 
 
 From the abuse of the organs of digestion 
 result a host of diseases. A life-long weakness 
 of the gastric nerves, with cramps and inflam- 
 mation of the stomach, are its common fruits. 
 
lyjimioirs effects of cooking. 123 
 
 To this cause also is attributable the almost 
 universal prevalence of colds, which are the 
 direct result of unnatural temperature con- 
 ditions of the body. The blood artificially 
 heated causes an excessive perspiration, since 
 it produces an increased, but injurious, activity 
 of the skin; and upon the least change of 
 temperature, the perspiration is condensed upon 
 the body, and causes colds and stiffness, and 
 this all the more certainly when the blood 
 is impure and the tissues overloaded. From 
 the same prolific cause results also the un- 
 easiness and languor experienced after eating 
 hot food. But the evil effect cannot be over- 
 come by the usual after - dinner nap. This 
 cannot replace the elements lost from our 
 food, nor give the enlivening impulse expe- 
 rienced after partaking of ripe fruits in their 
 natural state. 
 
 It is indeed argued that our northern climate 
 requires that food should be eaten hot as one 
 means of maintaining the bodily temperature; 
 but if this be true of man, it must apply with 
 equal force to all animals ; and since man alone 
 seems to require hot food, the argument loses 
 its force. In the polar regions, the conditions 
 
124 immRiotrs effects of cookiso. 
 
 of animal life show plainly that the natural 
 process of generating heat is not by putting 
 heated substances into the stomach, but by the 
 normal action of the vital forces upon food 
 taken in its natural state. Greater thirst is 
 experienced after eating cooked than uncooked 
 food, and this results both from the change 
 which the food has undergone and from the 
 perspiration caused by the increased heat of 
 the body. The artificial solution of the food 
 impairs its nutritive properties, and weakens 
 the natural functions of the body by depriving 
 them of their natural employment ; and this 
 has been so long continued that we are now 
 almost incapable of digesting uncooked grains, 
 so that their enlivening and invigorating action 
 is almost unknown. 
 
 The modern kitchen has thus perverted 
 the natural appetite, and enfeebled the natural 
 powers. It has, also, fostered injurious cus- 
 toms, and introduced articles of diet that would 
 otherwise have been excluded. Only through 
 its aid can the flesh of animals be rendered 
 palatable. Its abolition, gradually, if not at 
 once, would contribute much to restore man 
 to his normal dietetic conditions, and would 
 
SALT AXD OTBER COXDIMEXTS. 125 
 
 exclude the most injurious parts of his present 
 diet. 
 
 Salt and other Condiments. — ^With regard 
 to the artificial seasoning of food, we need 
 here to say little. All vegetarians disapprove 
 of it, for the most part, though many of 
 them still continue the use of common salt. 
 It seems in no way to build up the body, 
 and those who dispense with it altogether 
 soon experience an improvement in the sense 
 of taste which adds greatly to the enjoyment 
 of food. Some writers have asserted that it 
 is not possible to exist without salt ; that the 
 want of it causes a softening of the bones. 
 But they overlook the fact that all plants 
 contain salt sufficient for the requirements of 
 the system. Various other mineral substances, 
 as phosphorus, lime, and soda, enter into the" 
 composition of the human body; yet we do 
 not think it necessary to take them separately 
 into the stomach. 
 
 J^ilk. — Among animal products much con- 
 sumed by vegetarians, milk is one of the 
 most common. This, however, is not only 
 entirely unnecessary, but, in many cases, pos- 
 itively injurious. "Water answers every purpose 
 
126 MILK. 
 
 where it is necessary to add fluids to the 
 food. But even if pure imlk were beneficial, 
 the difficulty of procuring it is to be con- 
 sidered. The residents of cities seldom know 
 whether the milk which they purchase is 
 from healthy or unhealthy animals, or whether 
 it has been adulterated. -Diseases may be 
 transmitted to the human system through the 
 milk of an unhealthy animal, as well as to 
 an infant by the milk of an unhealthy nurse. 
 Tuberculous diseases are often prevalent among 
 neat cattle, and to their milk might be traced 
 many cases of like disease the causes of which 
 remain unknown. It is not at all certain 
 even that the boiling of milk destroys the 
 germs of disease which it contains. 
 
 If we consider the natural purpose of milk in 
 the case of all animals we must concede that 
 it is not designed for adults. Milk is every- 
 where the natural and proper food of the 
 new-born J and when once weaned from the 
 mother's breast, no animal, except man, re- 
 turns to it, or to a substitute for it, in the 
 form of nursing at the breast of lower animals. 
 This is, in effect, what man does, but it is 
 only one of the many examples of the per- 
 
BUTTER, CHEESE, AXD EOGS. 127 
 
 version of his natural instincts, in justification 
 of which he pleads his stipremacy over nature, 
 and over the "beasts of the field," from 
 which, however, he might well learn a useful 
 lesson here, as elsewhere. 
 
 Mutter, Cheese, and Eggs. — ^What we have 
 said of milk applies equally to butter and 
 cheese. These cause an excess of fat in the 
 system, and an offensive, slimy condition of 
 the mucous secretions in the mouth and nose, 
 quite apparent to those who, contrary to their 
 usual habit, eat of them. Their effects are 
 often apparent, also, in eruptions upon the 
 skin, especially upon the face. Let a person 
 thus disfigured disuse these articles, as well 
 as all fat meats and grease-cooked foods, for a 
 time, and if a clear complexion rewards the 
 sacrifice of old appetite, there will, perhaps, 
 follow still further effort, leading to a com- 
 pletely normal and healthful diet. Eggs, also, 
 are unnatural food. They are designed by 
 nature only for the nourishment of the em- 
 bryo, just as the seed is for the nourish- 
 ment of the germ within it. 
 
 The best evidence of a proper state of the 
 juices and secretions of the system is found in a 
 
128 BUTTER, CHEESE, AND EOOS. 
 
 pure and tasteless condition of the mouth. 
 Impurity of the fluids is apparent in a bitter- 
 ish, sour or saltish taste, and in a slimy or fatty 
 character of the mucous secretions. These im- 
 purities are most apparent after eating eggs, 
 butter, milk, cheese, honey and pastry, and are 
 often acccompanied by flatulence and eructa- 
 tion ; but these latter are only nature's methods 
 of expressing aversion to indigestible foods. 
 Butter, which seems, to most, an indispensable 
 article, is in reality very objectionable. It dis- 
 turbs digestion, causes heartbm-n in those at all 
 liable to this afieetion, generates an excess of 
 fat, and in many persons causes a general stu- 
 por of the system — the best evidence of which 
 is seen in the improved condition of the mind 
 when its use is for a time dispensed with. 
 Milk and cheese, having the same origin, 
 are of a similar nature. The nutritive value 
 of all these popular articles of food is more 
 than counterbalanced by the injury which 
 they do. With the foods commonly eaten they 
 seem necessary, but no one who is provided with 
 an abundance of man's genuine food, namely, 
 fruits, grains and nuts, will ever need to resort 
 to them, or experience a craving for them, when 
 
SUTTBR, CBBESE, AND EGOS. 129 
 
 once the system has been purified from their 
 effects. While it may be difficult to show, upon 
 theoretical grounds, that these articles are unsuit- 
 able as human food (excepting only milk for 
 infants), the greater mental clearness, and the 
 purity of the excretions and of the breath, when 
 they are replaced by ripe fruits, is an un- 
 answerable argument against them, to the 
 truth of which many can testify from actual 
 experience. 
 
 The argument in favor of butter, and other 
 fatty substances of an animal origin, based upon 
 the necessity of supplying the system with fat- 
 producing material, assumes that man is by na- 
 ture carnivorous, and that the carbonaceous or 
 fat-producing foods, which he requires to gen- 
 erate and sustain the proper heat of his system, 
 must come from the animal kingdom. In reply 
 to this we have but to refer to facts which 
 cannot be denied. Fat-producing elements 
 abound in the vegetable as well as in the 
 animal kingdom. The solid fat of the swine is 
 derived best of all from corn and apples, and yet 
 this animal is no strict vegetarian. He is pre- 
 cisely what the advocates of a flesh diet claim 
 that man is, namely, omnivorous. Judging from 
 
130 BOSBT AND SUOAR. 
 
 this standpoint, then, man should be able 
 to maintain his animal heat upon corn, sweet 
 apples and the other vegetable foods that give to 
 the swine such an enormous superfluity of fat; 
 and if, as we have endeavored to show, man is, 
 in his original nature, strictly a grain and fruit 
 eater, then may we all the more regard these 
 foods as sufficient for him in this respect. The 
 fattening quality of sweet apples is proverbial 
 among farmers, whose children are especially 
 noticeable for the plntopness of their forms dur- 
 ing the season of this fruit. 
 
 Nuts are especially to be recommended to 
 vegetarians. They satisfy a demand of the ap- 
 petite in winter, and their oily nature is apparent 
 to those who cannot see the same quality in 
 fruits and grains, where it nevertheless exists in 
 great abundance. 
 
 Honey and Sugar. — Of other articles injuri- 
 ously added to our food, honey and sugar are as 
 objectionable as they are popular. Both gen- 
 erate an unnatural acidity of the stomach, which 
 is apparent in the disagreeable eructations which 
 they cause. They blunt the nerves of taste and 
 leave a prickling sensation upon the tongue. In 
 addition to this, honey fills the system with 
 
PASTSy. TEA ASD COFFEE. 131 
 
 sethereal oils and wax, which can in no normal 
 way be appropriated. 
 
 Pastry. — The various articles of pastry are 
 also for the most part unsuitable food. They 
 contain unhealtliful ingredients which disturb di- 
 gestion and corrupt the blood. From a natural 
 diet we may well exclude them all as at the best 
 superfluous. 
 
 Tea and Coffee. — Tea and coffee are by some 
 writers said to promote digestion, but this asser- 
 tion only betrays an ignorance of physiological 
 law. The principal action of both these drinks is 
 caused by the peculiar aromatic alkaloids, thein 
 and caffein, two poisonous substances which ac- 
 celerate the action of the heart and abnormally 
 excite the nerves; and although from long use 
 their effects may be concealed, their secret in- 
 fluence is continued. That such poisons cannot 
 be converted into food, nor assist in digestion, 
 is self-evident. Their chief action consists in 
 the solution and softening of the food and ex- 
 crements. They promote, therefore, not diges- 
 tion, but excretion, and thus unduly hasten 
 the natural processes. The same is true of 
 chocolate, the claimed nutritive value of 
 
132 INTOXICATISG BRISKS. 
 
 which consists in its added ingredients of flour 
 and other articles. 
 
 Intoxicating Drinks. — These are of a simi- 
 lar character. The alcohol which they contain 
 unnaturally enlarges the blood vessels, consumes 
 the entire organism, causes a feverish heat, dis- 
 turbs the action of the brain, and, taken in great 
 quantities, leads to the softening of this organ 
 and to the demoralization of the entire system. 
 Schnapps taken to promote digestion temporarily 
 excite the nerves of the stomach, and cause thus 
 an excess of blood in that organ; but the theory 
 that they are really beneficial is wholly delusive. 
 
 Flesh Foods. — We come now to consider the 
 influence of flesh as food upon the bodily as well 
 as upon the mental and moral life of man. In 
 this we reach the vital point of the reform which 
 vegetarians are striving with so much zeal and 
 courage, and in such a spirit of personal self-sao- 
 rifice, to inaugurate. In the use of flesh is in- 
 volved the use of a great variety of not less inju- 
 rious substances, such as beer, coffee, tobacco, etc.; 
 and I shall now undertake to show that by far the 
 greater number of chronic complaints owe their 
 origin to flesh-eating, and this by a simple pre- 
 
FLESB FOODS. 133 
 
 Bentation of the facts of observation and ex- 
 perience. 
 
 With the flesh which we consume we must 
 consume also whatever living or dead substances 
 ai'e contdned in it, and thus take into our systems 
 in many cases the germs of disease, as in the case 
 of parasites, trichinae and the like. This danger 
 is all the greater since animals fattened for 
 slaughter are more or less diseased, in conse- 
 quence of their unnatural mode of life while 
 subjected to this process. Carnivorous animals 
 are not at all exposed to this danger, since they 
 prey upon wild animals, which live in a natural 
 state, and, besides, their own digestive organs are 
 perfectly adapted to such food. Man, however, 
 not only eats food for which he has no natural 
 adaptation, but eats it in a more or less diseased 
 condition. 
 
 Again, all flesh being a product of nu- 
 trition, it contains a certain amount of refuse 
 matter in process of elimination from the 
 system; and these worn-out particles, which 
 are in the nature of excrement, are necessarily 
 conveyed with all their impurities into the 
 human system when flesh is eaten. Among 
 these refuse materials are several which are 
 
134: FLESB FOODS. 
 
 intensely poisonous, especially creatine, an al- 
 kaloid equally as injurious as strychnine, or 
 as nicotine, the poisonous element of tobacco. 
 Its action is similar to that of alcohol and 
 tobacco. In contact with the waUs of the 
 digestive apparatus, it causes an unnatural 
 activity of the entire vascular and nervous 
 system, producing a condition similar to that 
 of intoxication. In proportion as foods thus 
 act, they lose their true nutritive value, for 
 a pure and simple food cannot stimulate, and 
 a stimulant cannot nourish. All true foods, 
 as bread and fruits, exert a quieting and 
 cooling influence upon the body. 
 
 A farther characteristic of flesh-foods is that 
 they enrich the blood unnaturally with fibrin, 
 and as a consequence produce unnatural heat, 
 or, rather, inflammation. This feverish activity 
 causes, again, an excessive secretion of gall, 
 which, as is known, adds still more to the 
 irritability of the system. "We may thus fairly 
 attribute the nervousness which with many 
 persons increases with age to a flesh diet. 
 The assertion that flesh is more easily digest- 
 ed than bread and fruit is quite erroneous. 
 Kice is digested in one hour, while veal requii'es 
 
DISEASES CAUSED BY FLESB-EATTS6. 135 
 
 from five to six hours. Leguminous plants, 
 milk and good bread are digested in two hours, 
 but swine's flesh requires five hours and some- 
 times much longer. 
 
 Diseases Caused hy Flesh-eating. — ^The 
 natural consequence of stimulating and excit- 
 ing food is the great tendency to fevers. The 
 immediate cause of fever is nervous excitement, 
 induced by the effort of the system to throw 
 off injurious substances which have been in- 
 troduced into the circulation. The devoted 
 mother, watching through the sleepless night 
 over her feverish child, knows not the cause 
 of its sufferings, or how to relieve it. Alas ! 
 when to the disease is added the use of 
 medicines, and of heating instead of cooling 
 remedies. The true remedy would be found 
 in a fresh-water bath and a suitable diet. 
 
 Rheumatism and Gout have their origin 
 also in a bad condition of the blood, in con- 
 sequence of which abnormal matter is depos- 
 ited in various parts of the system, especially 
 in the joints. This process may continue for 
 years unobserved, until a sudden cold brings 
 on the most painful inflammation of these 
 parts. 
 
136 CONSUilPTIOS. 
 
 Consumption. — ^In the great cities of the 
 civilized world, among populations living 
 largely upon flesh, from one-third to one-half 
 of all adults die of consumption. The exist- 
 ence of this disease cannot be charged to any 
 one cause. An unfavorable climate, impure air, 
 overwork, irregular habits, and various other 
 influences, combine to produce it. But it is 
 always closely related to the state of the blood, 
 and as this in turn is greatly influenced by the 
 food, we are I'ustified in regarding any vicious 
 system of diet as one cause of those diseased 
 conditions of the body which are gradually 
 developed into consumption. In this, as in 
 all affections of the blood, there is formed a 
 pus-like, scrofulous matter, and this, deposited 
 in the lungs, causes tuberculosis. The more 
 impure the blood becomes, in consequence of 
 a false diet, the more rapidly do the lungs 
 decay. 
 
 The medical treatment of consumption is 
 rarely successful, as it relies upon stimulation 
 rather than upon proper hygienic agencies. It 
 employs what are called strengthening foods 
 and drinks, such as flesh, wine and beer; but 
 it is a fact easily verified that, other conditions 
 
cossuxPTioy. 137 
 
 being equal, couBumption is most prevalent 
 where these things are most abundantly con- 
 sumed. 
 
 The constant use of flesh increases the ac- 
 tion of the heart, and thus prematurely ex- 
 hausts the vital forces. With this unnatural 
 increase of the animal heat there is a corre- 
 sponding excitement of the animal passions, 
 which is falsely regarded as courage and en- 
 ergy. The urine of the flesh-eater is sour, 
 and often deposits a thick sediment, the excre- 
 ment is highly offensive and. the evacuations 
 often painful and difficult. 
 
 The origin of so many diseases, through the 
 eating of flesh, is easily explained. The im- 
 purities thus introduced into the blood are de- 
 posited in various parts of the body, according 
 to the temperament and natural tendencies — ^in 
 one case as tubercles in the lungs, in another 
 as gouty or rheumatic deposits at the joints, 
 and in others as ulcers or abscesses in the 
 stomach and intestines For such affections the 
 only true remedies are those that restore natu- 
 ral conditions to the entire system. These 
 are light, air, water, exercise, rest, a proper 
 temperature, and a suitable diet. 
 
138 THE SKIN. 
 
 The Skin. — The condition of the skin has 
 an important influence upon health, and in 
 this connection we have to mention the use of 
 soap as a means of cleanliness. This article 
 is not necessary, but only injurious to the 
 healthy body. Where the diet is proper the 
 excretions of the skin are so pure and so 
 slight that simple washing with water is all 
 that is necessary for its cleanliness, softness, 
 and beauty. The principal ingredient of soap 
 is an animal fat combined with sethereal oils, 
 corrosive lyes, and other injurious substances. 
 These not only excite the skin and increase 
 its sensitiveness to atmospheric changes, but 
 actually consume its outer tissues and tend 
 to give it a rough and wrinkled appearance. 
 These substances are, also, in consequence of 
 the absorptive power of the skin, taken into 
 the system, where they give rise to various 
 diseased conditions. 
 
 "WTiere anything more than pure water is 
 needed for cleansing the skin, fine sand or 
 corn meal may be used and will be found 
 to answer every pui-pose. This with the vig- 
 orous use of the towel is all that is in any 
 ordinary case necessary to the utmost clean- 
 
QlTANTITr OF FOOD. 139 
 
 liness, and to that beauty and fresliuess of 
 complexion for the attainment of which so 
 many useless and even injurious means are 
 employed. The fashionable cosmetics have of 
 course no place among the natural means of 
 health or beauty. They are to be classed 
 only -with the many other products of the 
 laboratory and of the kitchen by which it is 
 sought to counterfeit health or to produce by 
 artifice the vigor and elevation of spirits which 
 rightly result from a simple and natural mode 
 of life. 
 
 The disuse of soaps and cosmetics, and tho 
 replacing of them with natural means of 
 cleanliness and beauty, causes a great im- 
 provement in the mental as well as physical 
 condition. 
 
 Quantity of Food. — It has been falsely 
 held that in proportion as the labor is severe 
 the food should be taken in a more concen- 
 trated form. But in reahty the demands of 
 the system are more for fluid than for solid 
 substances. During severe labor, thirst is 
 more keenly felt then hunger. This shows 
 that the fluids of the body are more rapidly 
 exhausted than the solids, and hence all that 
 
140 QUANTITT OF FOOD. 
 
 is requisite in case of increased labor is an 
 increase in the quantity of the food; but 
 there is no real occasion for changing its 
 character. 
 
 The experience of foot soldiers and of 
 travelers in mountains is that, with an abun- 
 dant supply of good water, the longest marches 
 can be made ; and, after such fatigue, a meal 
 of fruit and bread refreshes and reinvigorates 
 much sooner than one of a more concentrated 
 and albuminous character. Cooked nitrogen- 
 ous foods suffice, indeed, for nutrition, but not 
 for enlivening and refreshing. It is a false 
 principle of the modern chemical theory of nu- 
 trition, that the body should be nourished with 
 as little digestive labor as possible, by means 
 of flesh, eggs, and other concentrated albu- 
 minous foods. 
 
 It is a significant fact in nature that the 
 more nutritive a food is, as, for example, wheat, 
 leguminous plants, nuts, seeds, or dried fruits, 
 the harder they are and the more they require 
 to be masticated and insalivated. In this Na- 
 ture seems to give us an intimation that we 
 should eat proportionably less of them and 
 should satisfy the natural instinct for more 
 
CASBONACEOtJS ELEMENTS OF FOOD. 141 
 
 jnicy and vitalized fruits, in preference to the 
 dry, hard, and concentrated albuminous pro- 
 ducts. "We have here, also, an indication that 
 we do not require so great a quantity of 
 solid nutritive matter in any form as is gen- 
 erally supposed, or as is claimed in support 
 of the current theories of nutrition. 
 
 Carbonaceous Elements of Food. — ^Within 
 the past few years the theory concerning nitro- 
 genous foods has been considerably modified. 
 It is now known that vigorous muscular labor 
 causes a very great increase in the consump- 
 tion of carbonaceous elements in the system, 
 while this has not been shown to be the case 
 with regard to nitrogenous elements. That 
 carbon is largely consumed in muscular action 
 we know from the following facts: 
 
 1. That the worn-out particles of matter 
 in the system are conveyed back into the 
 blood, chiefly through the muscles. 
 
 2. That this effete matter contains a large 
 proportion of carbonic acid, as is seen in the 
 more venous condition of blood taken from 
 a muscle when in action, 
 
 3. That during muscular action a consid- 
 erably increased amount of carbonic acid is 
 
142 CARBONA CEO US ELEilENTS OF EOOD. 
 
 exhaled. From these facts it is plain that the 
 body is sustained during physical labor more 
 largely by the consumption of carbonaceous 
 than of nitrogenous foods. Although the 
 muscles themselves consist principally of nitro- 
 gen-bearing albuminous products, yet in their 
 action they consume carbonaceous matter great- 
 ly in excess of albuminous. In this they may 
 be compared to a furnace which though con- 
 sisting of iron does not largely consume this 
 material, but which is fed by the carbonaceous 
 coal and wood which is supplied to it. If the 
 exhaustion and rebuilding of the muscular tis- 
 sues, through the supply and elimination of 
 nitrogenous substances, were as great as is gen- 
 erally believed, or as might be inferred, from 
 the great consumption of nitrogenous foods, 
 there would result great exhaustion and weak- 
 ness in these tissues. They could not have 
 that firmness and strength that results from 
 retaining their elements longer and being more 
 slowly exhausted and renewed. 
 
 In these facts we find an explanation of 
 the difference between plant and flesh eating 
 animals. The former are much more endur- 
 ing, and capable of steady and protracted 
 
CARBOSA CEOUS ELEMENTS OP FOOD. 143 
 
 labor, because their food contains a very large 
 proportion of carbonaceous elements. The 
 Camivora, on the other hand, although having 
 powerful muscles, are far less enduring. The 
 case is similar with man. The excessive sup- 
 ply of nitrogenous elements through the eat- 
 ing of flesh, or even of the more nitrogenous 
 vegetable foods, as beans and other legumin- 
 ous plants, is not calculated to increase the 
 strength. 
 
 How often do we see a person, who, ac- 
 cording to his own opinion and that of his 
 pbysician, lives well and upon " strengthening 
 foods" and drinks, yet who, with wan and 
 pale face, and bloated abdomen, goes shiver- 
 ing and groaning through Hfe. In such a 
 case relief can only be obtained by the aban- 
 donment of this "strengthening food," falsely 
 so-called. Fourteen days of a fruit and bread 
 diet would reduce the thick paunch and give 
 more color to the cheeks and less color to the 
 nose, thus showing that the sufferer had 
 chosen the true road to health. That fruit 
 and grain foods afford every element of nu- 
 trition is apparent, not only from the instinct 
 that demands them, and from the health and 
 
Hi PERCENTAGE OF ELEMENTS. 
 
 satisfaction which they give, but from the 
 chemical analysis also, as presented in the fol- 
 lowing chemical elements of food: 
 Pkecentage of Elements. 
 
 "Wheat: starch, 65; fat, 1.42; albuminoids, 
 15.20. 
 
 Apples : sugar, 8 ; pectin, 6.5 ; pectose, 1.2 ; 
 albumen, 0.39. 
 
 Pears: sugar, 11.5; dextrin, 2.07; albumen. 
 0.21. 
 
 Cherries: sugar, 13.11; pectin and dextrin, 
 2.69; albumen, 0.9. 
 
 Strawberries : sugar, 7.57 ; pectin, 0.11 ; pec- 
 tose, 0.9; albumen, 0.35. 
 
 Gooseberries : sugar, 6.2 ; dextrin, 0.7 ; albu- 
 men, 0.8. 
 
 Currants : sugar, 6.4 ; pectin, 0.1 ; pectose, 
 0.9 ; albumen, 0.5. 
 
 Kaspberries : sugar, 4.7; pectin, 1.7; pee- 
 tose, 0.5 ; albumen, 0.5. 
 
 Huckleberries : sugar, 5.7 ; pectin, 0.5 ; pec- 
 tose, 0.2; albumen, 0.7. 
 
 Apricots : sugar, 11.6 ; dextrin, 4.8 ; albu- 
 men, 0.9. 
 
 Peaches: sugar, 6.6; pectin, 6; Albumen, 
 0.3. 
 
PERCEITFAGE OF ELEMENTS. 145 
 
 Plums : sugar, 6.7 ; pectin, 6.4 ; pectose, 
 0.4; albumen, 0.3. 
 
 Figs : sugar, 62.5 ; dextrin, 5.2 ; fat, 0.9. 
 
 Dates: sugar, 58; pectin, 1.3; dextrin, 
 3.4. 
 
 Grapes: sngar, 13.7; pectin, 0.5; albumen' 
 0.8. 
 
 These figures are, of course, only approxi- 
 mately correct, varying with character of the 
 soil, climate, and mode of culture. The right 
 use of these and other fruits, in accordance 
 with the requirements of an unperverted ap- 
 petite, will be found to yield nearly all the 
 necessary elements of nutrition, both nitrogenous 
 and carbonaceous, and to largely replace the 
 daily waste of solid matter in the system, 
 amounting to about eighteen ounces. 
 
 Such nutrition, when all other conditions 
 of health are observed, is perfect and genuine. 
 It gives a pure, rich and fresh blood, which 
 warms, without exciting by excessive heat; and 
 since the temperature of the body is mod- 
 erate, it is less sensitive to outside heat and 
 cold, and less liable to be affected by conta- 
 gious disease. A quiet and regular pulse of 
 about sixty beats per minute indicates a mod- 
 
146 OBSTACLES. 
 
 erate waste of tissue, and promises in con- 
 sequence a longer life. The foods that 
 nature in its purity affords give to the in- 
 ternal organism its highest perfection, and to 
 the muscles the greatest strength and power 
 of endurance. The step becomes elastic, the 
 form erect, the voice clear, and the whole 
 appearance, beautiful. The mind, too, is en- 
 livened, the emotions purified, and the whole 
 inoral nature brought . into harmony with 
 Nature and her eternal truths. A true diet 
 is thus the basis of moral as well as physical 
 health, and from it as a starting-point must 
 the race proceed to the realization of its 
 ideal perfection. The greatest obstacle to this 
 realization exists not in the world without. 
 The foolish seek it there and charge their 
 faults upon the order of Nature, of which 
 they know so little. But its real existence 
 is within us. It is imcontroUed appetite with 
 the passions that it engenders. This is our 
 great enemy; this the fiend that holds off the 
 millennium. To subdue this cunning tempter 
 that ever offers us unnatural food and to 
 restore the appetite to that normal state in 
 which only the good is desired, is to return 
 
IDEALS. 147 
 
 again to the paradise^ from which the lust 
 of forbidden fruit has driven the race. 
 
 It is true indeed that this ideal cannot at 
 once be realized by those who have inherited 
 perverted tastes, and who up to mature life 
 have indulged them ; but we may keep a high 
 ideal beforie ns and advance toward it, and 
 especially may we keep our children, from 
 birth, in the right way; nay, more, we may so 
 live that they shall enter upon life under more 
 favorable conditions of organization than we 
 did, and, beginning thus, may have scarce a 
 thought but to obey their natural instincts; for 
 these with the rightly born are pure and 
 simple, demanding only such nourishment as 
 is exactly suited to the maintenance of the 
 body and mind in their highest condition. It 
 has been our purpose thus far to show that 
 this natural diet is found only in the various 
 grain and fruit products, which flourish in all 
 regions of the earth in which man can exist in 
 a state admitting of development. K a dwarf- 
 ish race, driven to the polar region, is com- 
 pelled to subsist upon such animal flesh as 
 it can secure, there is in this no justification 
 of such a diet for those whose lot is cast in. 
 
148 SEAL NATURE OF DISEASE. 
 
 lands abounding in nutritious grains and de- 
 licious fruits. 
 
 The Ileal Nature of Disease. — It is in 
 the nature of every aninaal to seek to throw off 
 whatever foreign substance may have been 
 imposed upon it contrary to its natural require- 
 ments. But 80 long as only those elements 
 of food, air, and water which it requires are 
 conveyed to the body, the generation of dis- 
 eased conditions is impossible. But as soon 
 as any of the various unnatural foods or means 
 of excitement which have been named are sup- 
 plied to the system, not only the possibility, 
 but the active cause, of disease exists. Imme- 
 diately after taking alcoholic drinks there is a 
 sense of intoxication, after tea or coffee an un- 
 natural heat, and so on. When the senses are 
 in good condition and the nerves sound, the 
 action of every kind of food or drink upon 
 the system may be detected by the sensations 
 which they cause. Every enervating, exciting, 
 intoxicating, heating, or other like action of a 
 food or drink, affords unquestionable evidence 
 that some disease-producing element has been 
 introduced. The effort of the body to eliminate 
 such materials is erroneously called disease. 
 
REAL NATURE OF VISEASE. 149 
 
 In tnitli, however, the disease precedes all ex- 
 ternal manifestations, and the crisis called dis- 
 ease is simply the phenomena which accompanies 
 the final effort at elimination, and the conse- 
 quent restoration of normal conditions. 
 
 In this light it is apparent how false have 
 been the theories which have sought to sup- 
 press this ehminating process by medicines, 
 instead of removing its cause by prophylactic 
 means — ^that is, by estabhshing normal and 
 healthful conditions. The introduction of im- 
 proper elements into the system is, in the 
 view here taken, the real cause of disease, and 
 it is no exaggeration to assert that in a hun- 
 dred cases of disease, over ninety will be found 
 to originate in the consumption of improper 
 foods. When the entire body is saturated with 
 impurities, the slightest cause may suffice to 
 precipitate an inflammatory crisis. It is 
 fortunate when such action takes place upon 
 the skin, thus sparing the more vital organs, 
 the lungs, stomach, etc. When these are 
 attacked the remedial action is often delayed 
 for years, and can only be perfected upon the 
 simplest diet. A chronic affection may thus 
 
150 REAL NA TUBE 01? DISEASE. 
 
 require even ten years for its complete devel- 
 opment. 
 
 One of the most frequent causes of a crisis 
 is that of taking cold. This consists essentially 
 in a suppression of the excretions of the skin, 
 leading to various rheumatic and gouty affec- 
 tions of an acute or chronic character. 
 
 In a similar manner as by taking cold the 
 crisis may be precipitated by a sudden ghock 
 or by pressure. A pressure upon any part 
 of the body causes an increased circulation of 
 blood in that part, and hence an increased 
 secretion of impure matter, resulting, when 
 pus is formed, in an eruption upon the , skin, 
 and this is nothing else than the act of na- 
 ture in providing a channel for the escape of 
 the offensive material. This remedial action 
 is apparent after vaccination for emaUpox, and 
 sometimes also after, the first eating of flesh 
 or fat, through eruptions upon the head and 
 hands, through sores or abscesses in the stom- 
 ach or upon the skin, through sties upon the 
 eyes, pimples upon the face, mouth, and other 
 parts of the body, and in various other ways. 
 
 In like manner do other poisonous or di^" 
 eased materials act upon the system. The 
 
OREA T VALUE OF APPLES. 151 
 
 continuous use of beer and wine tends esp& 
 cially to produce hemorrhoids. Tea and coffee 
 often causes affections of the heart, as, for 
 instance, a hardening or deterioration of its 
 substance. Tobacco and spices cause intes- 
 tinal ulcers or inflammation of the stomach 
 or of the mucus membrane of the intestines. 
 The exact manner in which impurities are 
 eliminated from the system depends upon the 
 habits of life. A body which exercises freely 
 in the open air excretes these foreign elements 
 in a more natural way — through the skin, the 
 kidneys, and the intestines ; while the affec- 
 tions to which we have referred appear oftener 
 with persons of a sedentary habit. From the 
 above considerations, based upon experience 
 and Bcientifie observations, we derive the fol- 
 lowing physiological law of dietetics; namely: 
 Evei-y artificial change of the natural food, 
 every unnatural method of nutrition, and every 
 artificial drink, leads to some diseased condi- 
 tion of the system. 
 
 Great Value of Aj)ples. — Of all fruits the 
 apple takes the chief rank. One of its great- 
 est advantages is its almost universal adapta- 
 tion to all climates. It requires, also, no cspe. 
 
152 OREAT VALUE OF APPLSS. 
 
 cially good soil, and in unfavorable weather 
 yields a proportionably larger return for tlie 
 attention bestowed upon it than any other 
 fruit. Another great advantage of the apple 
 is the ease with which it is preserved ; in- 
 deed, in our Northern climate, it is almost 
 the only fruit that can be kept throughout 
 the winter. Of all fruits, too, it is the most 
 nutritious, being the richest of all in sugar 
 and albumen. 
 
 Apples should be stored in a dry and 
 well-ventilated room, to which the sunlight is 
 also admitted, and should be placed in layers, 
 as loosely together as possible. It is also 
 well to cover them with fine-cut straw. Where 
 light is excluded, the air becomes impure, and 
 the fruit, in consequence, is injured. By the 
 careful observation of these suggestions, ap- 
 ples may be well preserved until the reap- 
 pearance of berries and cherries in the spring; 
 and this is, indeed, an important consideration 
 with those who make fruits their leading arti- 
 cles of diet. The firmness and consistency 
 of apples also enables them to be transported 
 with less injury than most other fruits. With 
 a few apples in the pocket one may make a 
 
GREAT VALUE OF APPLES. 153 
 
 considerable journey, and no food is more suit- 
 able for excursions upon foot. 
 
 The juciest apples are the naost digestible, 
 but the mealy sorts ai-e nevertheless to be 
 preferred, since they are more nutritious and 
 more fully answer all the above-mentioned 
 requirements. A good apple is digested in 
 about one hour and a half, and, with wheat, 
 constitutes the best possible food, and forms 
 the most excellent bodily tissue. Kightly, 
 then, is the apple regarded by vegetarians as 
 the noblest of all foods. Its nutritive value 
 is unquestionable. It does not, indeed, con- 
 tain as high a percentage of the chemical 
 elements of nutrition as wheat, but it sup- 
 plies what the wheat lacks, and herein lies 
 its greatest value. As wheat is the chief of 
 grains, so is the apple the chief of finiits. 
 
 The most important elements found in the 
 apple, and, indeed, also, in greater or less pro- 
 portion, in all other fruits, are as follows: 
 Sugar, malic acid, tannic acid, albumen, gluten, 
 pectin, fibrin, starch, traces of free salts, and 
 water, which latter constitutes three-fourths of 
 the entire bulk. The skin, seeds, vegetable 
 fiber and gluten constitute the soHd parts. 
 
154: GREAT YALUE OF APPLES. 
 
 The fibria is, indeed, not completely digestible, 
 but when the fruit is fully ripe it passes into 
 a soluble condition. The specific weight of 
 the apple is about .8 — ^that is, considerably less 
 than water — and there are about 15 per cent. 
 of solids. The specific gravity 'of the solids 
 when dry is 1.4:7. 
 
 The part of the apple nearest the skin 
 has a finer and more aromatic taste and smell 
 than the part immediately surrounding the 
 core, which has often a more watery taste, and 
 has also a less specific gravity, than the outer por- 
 tion. The more solid apples, as the russet and 
 Borsdorf varieties, are the most palatable and 
 nutritious. While ripening, the fruit gives off 
 carbon in the form of carbonic acid, and while 
 it remains upon the tree it increases in solid- 
 ity, since there is a constant flow of sap to 
 it, and the fibrin increases, but the conditions 
 are different where fruit ripens after it is 
 plucked. In this case the proportion of fibrin 
 and of water is less, while that of sugar is 
 greater, so that such fruit is sweeter, but loses 
 in freshness and fragrance. 
 
 The apple has not only the greatest nuiH- 
 ber of varieties of all fruits^— over twelve 
 
GREAT VALUE OF APPLES. 155 
 
 hundred — ^but it is also the most widely dif- 
 fused over the earth. It accompanies man 
 everywhere except to the extreme polar region, 
 nevertheless its true worth is seldom appre- 
 ciated. In the country, apples and other fruits 
 often constitute the almost exclusive food of 
 children, but the inhabitants of cities often 
 complain that they cannot relish them: that 
 they cause flatulence, and that after eating 
 much of them they observe a loss of physical 
 strength. But all these symptoms only in- 
 dicate a weakened or diseased stomach. In 
 most cases it is warm food and stimulating 
 drinks that have thus impaired the natm-al 
 capacity for the digestion of fruits. In those 
 families where much fruit is eaten, especially 
 apples, the children, and indeed all who thus 
 live, are distinguished by their healthy appear- 
 ance, red cheeks, and cheerful temper; while 
 those who eat little fruit, and whose food is 
 that of our fashionable tables, are often quite 
 the reverse in appearance and disposition. Al- 
 though the nutritious quahties of apples differ 
 somewhat with different varieties, they are all 
 alike in their refreshing and enlivening qual- 
 ities. 
 
156 GRZA T VALUE OF APPLES. 
 
 According to the well-known experiments 
 of Dr. Beaumont with Alexis St. Martin, and 
 from the actual experience of others, a ripe 
 apple is digested by a healthy stomach in 
 from one to one and a half hours. It does 
 not, however, follow from this that after 
 the lapse of this time it is necessary to eat 
 again, but only that within this time the food 
 passes into the form of blood and begins to 
 nourish the body. 
 
 One experiences after eating apples rather 
 an increase of muscular strength and capacity 
 for work, as well as an elevation of spirits 
 which, under a mixed diet, is often sup- 
 planted by feverish symptoms. Even after 
 intentionally eating an excess of apples I 
 have felt no disagreeable sensations. 
 
 Of the apples that grow upon a single 
 tree the largest are the best. The color, as 
 is known, is the evidence of ripeness, and 
 the deeper the color of an apple the riper 
 it is. Ked apples should be very dark; the 
 lighter sorts should have a soft, yellow tint; 
 green apples have usually reddish spots when 
 completely ripe. K a person has not been 
 accustomed to eating apples, or cannot relish 
 
GREAT VALUE OF APPLES. 157 
 
 them, he should begin moderately, taking 
 only a morsel at first, and increasing gradu- 
 ally from day to day, until he can, without 
 inconvenience, make an entire meal of them. 
 Such a process may be called a gymnastic 
 culture of the stomach. It is essential that 
 apples should be well masticated and insali- 
 vated. Apples eaten without proper mastica- 
 tion not only fail to nourish, but cause dis- 
 turbances, belcliing, diarrhea, etc. The apple 
 should enter the stomach in the form of a 
 completely masticated and insalivated pulp. 
 Digestion then immediately commences. But 
 apples should not be eaten as a dessert. 
 They differ too widely in their nature from 
 other food, and when so eaten are apt to 
 cause flatulence or rumbling in the stomach. 
 It is best to make each meal of not more 
 than two articles, and for this purpose apples 
 and wheat are the best, the latter being eaten 
 in the form of brown bread. 
 
 The objection is often m^de to a fruit diet 
 that it causes an overfilled and uncomfortable 
 feeling in - the stomach, without the real satis- 
 faction of the appetite. But this, as already 
 mentioned, results from the previous bad con- 
 
168 GREAT VALUE OF, APPLES. 
 
 dition of the stoniach, not from the quality 
 of the fruit food. Look at the usual mode 
 of life of the factory laborer. He spends the 
 entire day in impure air and subsists upon a 
 diet, of coffee, bad bread, beer or Schnappsj 
 potatoes and bad meat. It is no wonder, then, 
 that such, a spoiled stomach cannot endure a 
 fresh apple. Where the stomach has long been 
 accustomed to a flesh diet, it may be necessary 
 to introduce the fruit diet gradually, for other- 
 wise the weakened organs are not in a condition 
 to digest it properly. If fruit causes diarrhea, 
 nausea, or other unfavorable symptoms, it is 
 an evidence of a previously diseased condi- 
 tion of the system, the fruit being, not a cause 
 of disease, but rather a means of bringing the 
 disease out, and opening the way to a cure. 
 What has been said of the apple is nqt 
 equally applicable to pears, which require 
 greater care and a warmer climate for their per- 
 fect development. There are many coarse, 
 woody varieties of pears, which are not to be 
 recommended, and which are usually eaten 
 cooked ; but this is objectionable, since the real 
 value is not thereby increased. It is also more 
 
STOSB PMUITS AJfD BERRIES. 159 
 
 difficult to preserve pears than apples, and this 
 gives to the latter a decided advantage. 
 
 /Stone Fruits and £erries. — These are ad- 
 mirable articles of food. We have plums, 
 prunes, peaches, apricots, gooseberries, currants, 
 strawberries, blackberries, and raspberries. 
 These are of themselves sufficient to cure 
 many diseases and to restore the system to 
 its normal condition. A person suffering with 
 fever often feels an intense desire for juicy 
 fruits or berries, and with them cools the 
 blood and calms the heated brain. The re- 
 freshing and life-giving juice of the fruit 
 enters the blood, and passes as a messenger of 
 health throughout the system. The severest 
 cases of chronic disease may often be perma- 
 nently cured by a fruit diet. Hemorrhoids, 
 rheumatism, gout, scorbutus, scrofula, and con- 
 sumption, all of which have their origin chiefly 
 in a fatty and diseased condition of the blood, 
 are greatly relieved by this method of treat- 
 ment. The ancients understood this subject, 
 and banished lepers to the forest, where they 
 were obliged to remain, until by a continuous 
 diet of berries the blood was purified, and the 
 disease thus removed. 
 
160 TBE STRA WBERRY AND GRAPE. 
 
 The Strawberry. — Oh, thou modest yet beau- 
 tiful strawberry I Like the violet, thoa bloomest 
 in secret. In thee lies concealed a joyous life, 
 which thou art able to impart to man, and 
 which he so much needs; but proudly and 
 indifferently he passes thee by in thy humble 
 retreat, seeking strength and health rather in 
 the carcass of an ox — such is the folly of 
 man. 
 
 The Orape. — If the apple is the king of 
 fruits, the grape, the aristocrat of the garden, 
 may well be called the queen. It flourishes 
 only upon a good soil and in a warm or tem- 
 perate climate, and is therefore attractive on 
 account of its rarity, as well as its beauty and 
 excellence. Its beneficial influence upon health 
 is well known, and hence the so-called "grape 
 cure;" but not only in sickness, but at all 
 times, it is a most excellent food. The ma- 
 jority of people, we regret to say, prefer not 
 to " take their wine in the form of pills." 
 Father Noah is described as the first one who 
 employed the grape, after it had passed into 
 decay, as a means of intoxication. This is, 
 indeed, a great perversion of its proper use 
 
CHARACTER AS AFFECTED BY STIMULANTS. 161 
 
 and an evidence of the condition of human 
 society. 
 
 Character as Affected by Stimulants. — 
 The drinking habits of a people are an im- 
 portant indication of their character and de- 
 gree of cultm'e. Wine-drinking people are 
 excitable and visionary — ^passionate in hate and 
 in love, but without enduring energy. Beer- 
 drinking people are lymphatic — slow to act 
 and slow to think. Schnapps are the worst 
 of all drinks. They eat into the stomach like 
 a corroding ulcer, and destroy the life of a 
 . . people. A nation given to the free di'inking 
 of Schnapps is incapable of any great intellect- 
 ual achievement. The number of popular 
 drinks is legion, and all, according to their 
 character, exert a marked influence on the 
 mental and physical, as also upon the moral 
 and political, condition of a race. The in- 
 fluence of narcotics is not less marked than 
 that of drinks. Tobacco, when chewed, has 
 a brutalizing tendency; taken in the form of 
 snuff it leads to uucleanliness of habit; and 
 when smoked, to a phlegmatic condition of 
 body and mind. Opium is still more power- 
 ful in its effect. It not only intoxicates tern- 
 
162 THE BUCKLEBERBT. 
 
 porarily, but permanently lowers the entire 
 character of those who use it. With regard 
 to water-drinkers, we find excesses among 
 them also. There are those who pour water, 
 as others do beer, by the quart, into the stom- 
 ach. But we may disregard the excessive water- 
 drinkers as a class, and only remark that those 
 who have lived to be centenarians have, as a 
 rule, avoided narcotics and spirituous liquors. 
 It is easy to see how very beneficial and 
 healthful in its moral and political influence 
 would be the entire disuse of all artificial 
 drinks and narcotics. The preparation of in- 
 toxicating drinks from the grape exercises a 
 directly impoverishing influence upon the wine- 
 producing countries, as recent statistics show 
 with great certainty. This is Nature's revenge 
 for the violation of her laws. More agree- 
 able and refreshing than any intoxicating, drink 
 are the juices of acid fruits^ to which water 
 has been added, and their enjoyment leaves no 
 sting behind. 
 
 The Huckleberry. — Of berries there now 
 remains especially worthy of commendation 
 only the huckleberry. No more dehghtful 
 breakfast can be imagined than one of buckler 
 
ojum FOODS. 163 
 
 bciries and bread. The physiological action 
 of all berries is essentially the same — ^purifying, 
 opening, refreshing and strengthening. 
 
 Grain Foods. — There can be no doubt 
 that the various grains, as well as fruits, were 
 originally eaten by man in their natural and 
 nncooked state. Even as late as the time 
 of the Soman republic, the baking or other 
 cooking of grain was regarded as injurious. 
 When the grains are first broken, but not 
 finely ground, they may be eaten in this way 
 with fruit, if one gradually accustom him- 
 self to it. Let it not be said that this is 
 going too far, for in the recognition and ap- 
 plication of truth we cannot go too far ; rather 
 have those gone too far who have deviated 
 from this method. 
 
 Pure cracked wheat is very nourishing. 
 The diflference between it and the usual bread 
 is always considerable. The latter is only 
 nourishing, but not at the same time enliv- 
 ening — that is to say, it answers the place 
 of nutrition, but does not increase the elec- 
 trical vitality. The bread consumes in its 
 digestion the power which it itself supplies, 
 while the wheat not only nourishes, but, 
 
164 RWRT CULTURE OF WHEAT. 
 
 like fresh fniit, increases the vital strength. 
 As all fruits by the cooking process, so 
 does wheat by baking, lose a portion of 
 nutritive value, since the changed condition 
 of the cells is united with a chemical change 
 in the albuminous molecules. The correctness 
 of this assertion is best substantiated by ex- 
 periment. Fresh kernels of grain, eaten raw, 
 and being only well husked, are exceedingly 
 palatable and healthful. Nevertheless, the per- 
 verted mouth, taste, and stomach are not gener- 
 ally capable of taking raw grain foods — and 
 this indeed is not necessary, since the man- 
 ner of making coarse flour bread is at least 
 not injurious to the grain. 
 
 HiffAt Culture of Wheat. — If wheat is to 
 maintain its fuU nutritive value, especial at- 
 tention must be given to the manner of its 
 culture. A good fertile soil, a good manure 
 firom which crude animal substances are ex- 
 cluded, and in general an intelligent mode 
 of culture, are necessary. The kernels of- 
 grain, quite dry, should be shaken in a 
 seive to free them from dust, and then 
 the imperfect grains should be removed, and 
 the choicest only ground. The bran is an im- 
 
AITALYSIS OF WHEAT. 165 
 
 portant part of the grain and should not be 
 separated from it. When removed there ia 
 also a loss of gluten, which adheres to it. 
 The natural office of the peculiar tissue of 
 the bran is the promotion of the otherwise 
 weak peristaltic action of the stomach and 
 intestines, by which means digestion and a 
 normal evacuation of the bowels is promoted. 
 Over fourteen per cent, of the gluten adheres 
 to the bran.* 
 
 Analysis of Wheat. — The external layers 
 of wheat contain of oily matter, 1.42 per 
 cent.; of phosphate of lime, .16 per cent.; 
 which latter is an indispensable element of 
 the bony tissue. An analysis of the whole grain 
 shows the following constituents : Starch, over 
 65 per cent. — of which, however, about 5 
 per cent, is transformed into gum and sugar; 
 gluten, 14 per cent.; phosphate of lime, .16 
 per cent.; fat, 1.42 per cent.; woody fiber, 8 
 per cent.; mineral matter, 1 per cent.; a little 
 
 * A process of removing the outside cuticle from wheat 
 ■without removing the gluten is now coming into use in 
 this country, apparently improving the flour. The 
 Health Food Company, of New York, has given especial 
 attention to this subject. — Tromdator. 
 
166 BREAD. 
 
 common salt, and from 10 to 12 per cent, 
 of water. The nutritive elements of wheat 
 are thus very rich and abundant, and since it 
 may, in case of need, be eaten in its nat- 
 ural state, unground and uncooked, we may 
 well say that " every kernel is a loaf." 
 
 Bread. — ^Bread made of the unbolted wheat 
 flour is greatly superior to that made from 
 the superfine, and when properly baked re- 
 tains its nutritious properties for a longer 
 time. Since the bran requires more thorough 
 mastication and insalivation, it exerts a stim- 
 ulating influence on the stomach and small 
 intestinal glands, increases the secretion of 
 the digestive fluids, and thus promotes the 
 digestion of the gluten, gum, dextrin, albu^ 
 men, etc. The whole wheat flour is prepared 
 .simply with water, thoroughly kneaded, then 
 set to rise near the fire, and finally baked 
 about two hours. Such bread properly, made 
 is, in union with fruit, the most delicious, 
 healthful and nutritious of foods. It answers 
 completely the purposes of nutrition. One is 
 never surfeited with it. At every meal and 
 at all seasons it is always the same. 
 
FBUIT AXJ> BREAD DIET. 167 
 
 Simplicity and Beauty of the Fruit and 
 Bread Diet. — ^We thus have fruit and bread 
 as articles of food which do not excite or 
 depress, which do not weary or effeminate, 
 and whose influence is wholly pure and nor- 
 mal. No repast can be more simple, natu- 
 ral and agreeable, none more healthful and 
 beneficial after vigorous labor out of doors. 
 A few cherries, plums, berries, grapes an,d 
 apples and a little bread suffice to replace the 
 used-up tissue. How pure and artistic, how 
 in the highest degree humanizing, is such a 
 meal. It brings us into harmony with nature 
 and satisfies every want. Lightness of spirit, 
 gentleness of disposition and an impulse to 
 labor are the result; indeed this is the only 
 food immediately after the eating of which 
 we may apply ourselves to work or study 
 without injury. Take, for example, a man 
 who lives in the free air and in daily com- 
 munion with Nature, who enjoys the bless- 
 ings of willing labor, who eats of the 
 juicy fruits of the garden, and drinks 
 from the pure fountain, whose eye is clear 
 and whose cheek is crimsoned by the blessed 
 sunlight, and compare him with one who Jives 
 
168 NATURE'S TRTTM BEVERAQE. 
 
 in the foul air of some great factory and who 
 subsists upon flesh and potatoes, beer and coffee. 
 Look only at two such men standing as the 
 representatives of two distinct systems of diet 
 and of life, and say which system is to be 
 preferred. 
 
 Natures True Beverage. — ^The only perfect 
 means of quenching thirst is water. Next to 
 air it is the most essential element of life. It 
 constitutes about eighty per cent, of our bodies. 
 All the organs consume it, and the skin takes 
 it up BO eagerly that even thirst may be 
 quenched by its absorption. It dissolves and 
 carries away the humors of the blood, equalizes 
 the circulation and causes the heart to beat 
 uniformly and without excitement. Used in 
 bathing, it stimulates the surface, and fortifies 
 the system against colds. Water-drinkers 
 have, of all men, the coolest judgment, and are 
 the most alert, joyous, and enduring. High 
 above all other drinks stands water, for, 
 
 " To the days of the aged it addeth length ; 
 To the might of the strong it addeth strength ; 
 It freshens the heart, it brightens the sight ; 
 'T is like quaffing a goblet of morning light." 
 
 Air is Food. — ^As the light and heat of 
 
AIR IS POOD. 169 
 
 the sun was necessary to tlie development of 
 organic life on the globe, so the atmosphere 
 is indispensable to its continuance, for it is 
 an essential means of nourishing our bodies. 
 From aU parts of the circulation venous blood 
 flows to the heart, loaded with worn-out, effete 
 tissue and carbonic acid, and is incapable longer 
 of maintaining life. The heart drives this spoil- 
 ed blood to the open sea of air in the lungs. 
 Here, in those delicate membranes surrounding 
 the air cells, it meets the oxygen, which it at 
 once absorbs. It is this oxygen which changes 
 the blood to a bright red color, and imparts 
 to it freshness and life. From this one 
 sees how important it is to have pure air. 
 Nothing is better calculated to undermine the 
 health than breathing an impure, poisoned 
 atmosphere, yet this must occur where the sup- 
 ply of fresh air is cut off. It is deeply to be 
 regretted that the science of atmospheric diet- 
 etics is so ignored, even by our physicians and 
 men of science. How often do we see them 
 holding their scientific meetings in unventilated 
 rooms. How often do their best remedies fail, 
 when a simple and natural diet, with bathing 
 
170 FRESH AIR AT NIOBT. 
 
 and fresh air, are alone sufficient to restore 
 the sick one to health. 
 
 Fresh Air at Night. — Every one should 
 take special care every day, and at all times, 
 to provide fresh air in his rooms and to 
 breathe it often from that limitless sea, out- 
 of-doors; and not only must fresh air be fur- 
 nished by day, but at night, also. There is 
 an old and absurd superstition that night air 
 is injurious ; but I can testify, from fifteen years' 
 experience, that sleeping with open windows 
 is not injurious. Those persons, however, 
 who excite their systems with hot foods and 
 drinks, which weaken the skin and cause undue 
 perspiration, will, as a matter of course, have 
 colds and rheumatisms if they sleep by open 
 windows. Those, however, who live on fruit 
 and bread will find fresh air at night most 
 agreeable and healthful. It may, however, 
 be necessary to accustom one's self gradually 
 to it, opening the windows a little at first, and 
 then more and more, as may be found pru- 
 dent by experience. It is shocking to see in 
 what a disgusting atmosphere whole families 
 remain the entire night, constantly breathing 
 over and over again the gaseous emanations 
 
BOW TO BREATHE. 171 
 
 of their own bodies. It is on account of this, 
 especially, that we meet so many people in our 
 large cities with pale faces and sunken cheeks. 
 It is, also, an indisputable fact that inflamma- 
 tion of the throat may come from sleeping in 
 unventilated rooms, and it is well known that 
 it is best cured by fresh air and light. The 
 popular expression that eating and drinking 
 are the most important of the physiological 
 functions is not true. More important than 
 jjther is breathing. We may even regard fresh 
 air as a plastic means of nourishment, like other 
 food, from the fact that a night of sleep in a well- 
 ventilated room, after a day of hard work, is so 
 truly refreshing. The cause of this does 
 not lie in the repose of the organs, but in 
 the rebuilding of the tissues, and this could 
 not take place without the oxygen, which is 
 carried to all parts of the body. Six hours 
 of sleep in a well-ventilated room is worth more 
 than ten in an unventilated one. That so 
 many become prematurely old is due to the 
 fact that they do not derive sufficient electrical 
 vitality from the air and from water and fruit. 
 How to Breathe. — ^It may be remarked in 
 this connection that it makes a great differ- 
 
172 SmiMARY OF DIETETIC LA WS. 
 
 ence how we breathe. It is hardly to be be- 
 lieved that among many thousands of persons 
 we find so few who use their lungs as they 
 should. On account of the peculiar structure of 
 the body, natural breathing should take place 
 through the nose, the inhalations should be 
 deep, and the chest uncramped and held up- 
 upright. Many persons, however, breathe 
 through the mouth. This is a serious vio- 
 lation of the true law of breathing. The 
 nose has its walls covered with mucus, 
 which helps to separate dust and other 
 impurities from the air. Then, too, the 
 sense of smell warns us of any poisonous sub- 
 stance that may be present. The air, too, 
 is warmed in its passage through the nose. 
 Breathing through the mouth may be the 
 cause of various diseases, more especially of 
 the teeth, throat and lungs, as has been 
 shown by Mr. Catlin, in his remarkable work 
 upon this subject. 
 
 Summary of Dietetic Laws. — "We may 
 now emimerate the principal laws that relate 
 to physiological dietetics : 
 
 1. The food acts by virtue of its nourishing 
 power and its refreshing qualities, its albumin^ 
 
SUMMARY OF DIETETIC LA WS. 173 
 
 ous products, its vital electricity, its salts, 
 acids and oils, its water and bulk, its physio- 
 logical purity, and its stimulating and solvent 
 power. 
 
 2. Every change from natural foods and 
 drinks to unnatural ones leads to diseased con^ 
 ditions. 
 
 3. The uninterrupted enjoyment of pure 
 air and water, both of which are food, are es- 
 sential conditions to the maintenance of health. 
 
PART III. 
 
 DIETETIC ARGUMENT. 
 
 We have now to consider the question of 
 the practical adoption of the dietetic theories 
 which have been advocated in the preceding 
 pages. Are these theories better than those 
 sanctioned by ages of nsage, and, if so, is it 
 now possible to stem the tide of popular preju- 
 dice, and to make of our faith a living reality ? 
 That the manner of life here proposed is, in 
 truth, the best, we claim, simply upon the 
 ground that it has been shown to be nat- 
 ural — ^that is, to be in harmony with physio- 
 logical law — and it only remains to present 
 its practical details, and to venture some sug- 
 gestions as to the most prudent methods of 
 its introduction. With regard to children, 
 there is no difficulty whatever in the mat- 
 ter. Their appetites demand most eagerly 
 
PRACTICAL ADAPTATION. 176 
 
 the glorioiis fruits that, above all else, are 
 capable of imparting to their cheeks the rosy 
 blush of health. If, directly after weaning, we 
 give them crushed fruit and good bread, we 
 shall retain their love for a pure and nat- 
 ural diet, and they will rarely desire any 
 other food. After the growth of the teeth 
 the child is nourished independently of the 
 mother; and the larger and stronger these 
 become, the easier and more agreeable it is 
 to use solid food. A desire to chew hard 
 substances now takes place, and this hint from 
 nature must not be disregarded, if we would 
 lay a good foundation for the future of the 
 child. It is not necessary to feed it longer 
 on pap, and all kinds of broth, as if it were 
 still only a suckhng. 
 
 How often we may observe in children, 
 and know &om our own experience, that 
 they set aside cooked food, in order to 
 gratify a desire to devour raw fruits or 
 some appetizing root. In this way they 
 practice the scientific diet instinctively. Only 
 on such food, united with abundance of 
 fresh au" and out - of- door exercise, can 
 healthy, rosy-cheeked children be raised: 
 
176 THE BEST SEASON FOR CBASGE. 
 
 sound in body and in inind, in understand 
 ing and in will. 
 
 If, in the case of adults, through custom 
 or want of energy, a relapse from a natural 
 diet is justifiable, there is no excuse for 
 accustoming children to any unnatural food. 
 It must be admitted that it is more diffi- 
 cult in the case of adults who have all their 
 lives followed unnatural methods of living, and 
 in their cases it is very necessary, for the 
 first half year, of the new method, to only ex- 
 clude flesh, tobacco, and intoxicating drinksw 
 
 The Best Season for Ohange.-^-K com- 
 plete change to a natural diet can, however, 
 only be made in the warm season of the 
 year, for then one does not miss the heat 
 and excitement which have been derived 
 from the customary diet. The glorious sun- 
 shine fills and more than fills the place of 
 a stimulating diet. Perhaps when cherries 
 ripen is a more suitable season than any 
 other. Both the morning and evening meal 
 may be simply of cherries and bread, variedj 
 as the season advances, ■with other fruits. 
 The various grain foods in the form of pud- 
 ding, with fruit sauce and without under- 
 
IHX BSST SSASaH FOR tIBA SQE. 177 
 
 ground vegetalJes, will make an abundant 
 dinner, which may be eaten cold, even if 
 cooked. The taste will soon be adapted to 
 the change, and natural food only will be 
 relished. Thus supported by all the enliven- 
 ing influences of light and air, l^e whole 
 system improves as if infused with a new 
 life. The muddy eomplexioiii improves, the 
 pimples depart, sores heal, and there is 
 a pure, sweet taste in the mouth; the nose is 
 freed from muciis secretions; and, in short, 
 a new man is bom. The advantages of this 
 diet are so comprehensive, and the delight it 
 gives is so great, that we willingly bid defi- 
 ance to all those hindrances that obstruct its 
 enjoyment. The first cold, wet day does not 
 make ns dull and hea^, for we have expe- 
 rienced the blessing of living in harmony 
 with nature. 
 
 If we continue this manner of living, we 
 shall scarcely feel the approach of winter, or 
 shiver at the cold, as formerly. Should, how- 
 ever, the mid-day meal of fruits, grains, and 
 nuts fail at first to satisfy, we have only to 
 be patient, for this manner of life should 
 not give pain, but joy and freedom. It may, 
 
178 TBS BEST SEASON F0R CBANQE. 
 
 however, in such cases be well to return for 
 a while at dinner to our ordinary food 
 simply cooked, though there will be a loss of 
 freshness, accompanied, it may be, by a feel- 
 ing of satisfaction. But this comfortable feel- 
 ing which one experiences after eating such 
 food is inferior to the fresh, buoyant sens- 
 ation after a natural meal. There is no 
 cause of a relapse to the former diet but 
 the want of an earnest will and energy. He 
 only deserves freedom and life who gains it 
 by the daily conquest of self. Without this 
 victoiy nothing can be accomplished. 
 
 One never feels more vigorous, or more 
 agreeably aroused, than when he makes a 
 breakfast, on a bitter cold winter morning, 
 of bread, apples, and a glass of water. 
 With what ease, indeed — even with what a de- 
 lightful feeling — ^the external cold is borne, and 
 that by virtue of an inner freshness and power 
 of endurance. When one does not succeed in 
 adapting himself to a diet of fruit and bread, 
 the cause is not in a deficiency of nourishment, 
 but rather in the fact that an apple with 
 bread requires a . stronger stomach than the 
 more easily assimilated milk aud soft bread. 
 
ADVANTAGES OF FRUIT AND BREAD. 179 
 
 The fii'st reqmsite in such cases is to regain 
 a good constitution, and to this end a grad- 
 ual change is much better than a sudden 
 one. It is also essential to spend several 
 hours daily in the fresh out - of- door air, 
 and when the transition is not made too 
 abruptly, not the least difficulty wiU be ex- 
 perienced. Even the muscular strength of 
 those who do hard work will not diminish. 
 In my own case I work several hours daily 
 in my garden, and am perfectly satisfied with 
 bread and apples. 
 
 Great pains must be taken to have a per- 
 fect bread. It must be thoroughly baked, 
 neither too soft nor too hard, and capable of 
 being cut into thin slices. The drinking- 
 water must be clear and free from any taste 
 except tliat which naturally belongs to it. 
 
 Advantages of the Fruit and Bread Diet. 
 The fruit and bread diet leads ns to avoid 
 unhealthful influences, such, for instance, as 
 sitting for hours in a room saturated with the 
 fumes of tobacco. The sleep, also, is more 
 natural wlien the stomach is not overloaded, 
 and hence the mouth is closed and the breath- 
 ing is through the nostrils, as it should be. 
 
180 COST OF THIS DIET. 
 
 In the morning we nimbly spring out of our 
 beds at an early hour, and take a real delight 
 in the invigorating bath with its accompanying 
 friction. With what joy we ascend the moun- 
 tain and cast ourselves on the bosom of mother 
 natm-e. With what a dehghted vision we be- 
 hold the valley, the wilderness, the blue heavens 
 above. How joyously we feel ourselves aroused 
 by the breath of Nature, for we know we are 
 in harmony with her, and with her laws. 
 Emancipated from the shackles of an unnatural 
 hyperculture, we regain a freedom which the 
 soul has sought for thousands of years, but 
 foimd neither in new systems of philosophy, 
 nor in new forms of goverment; neither in 
 dreamed-of ideals, nor in momentary pleasures. 
 Cost of this Diet. — The cost of the fruit 
 and bread diet is less than any other. A 
 strong man, doing hard work, may be well sup- 
 ported on it for one dollar a week, and, when 
 fruit is abundant and cheap, for less. What 
 a difference in price from other ways of living. 
 A still more striking advantage lies in the entire 
 independence it gives one of time and place 
 and of the whims and caprices of others. This is 
 especially the case when we journey, and would 
 
BMANClPATTOy OF WOMAK. 181 
 
 hold ourselves unincumbered by all relations 
 to meal-time. Fruit may be obtained almost 
 everywhere, and bread may be carried with 
 slight inconvenience. 
 
 The fruit and bread diet is in much more 
 general use in Germany than many suppose; 
 for, since it is the cheapest, there are in all 
 great ©ities many workmen who are forced to 
 use it. This may be observed in summer, 
 when at night they may be seen coming home 
 from wotk, eating fruit from the market. As, 
 however, they eat white instead of brown bread, 
 they are less benefited than they otherwise 
 would be. 
 
 Etnancipation of Woman. — ^With the bread 
 and fruit diet comes the emancipation of woman. 
 She will then no longer be a slave to the 
 kitchen, for it will hardly exist. The time 
 which she formerly devoted to so much codcing 
 she will then devote to the wise education of 
 her children, to garden work, and to her own 
 culture. 
 
 Prints Concerning Eating. — ^There yet re- 
 main a few words to be said concerning eating 
 and drinking. The appetite is best controlled 
 and most normal when satisfied at regular 
 
182 HINTS COSCERSISa EA TISB. 
 
 intervals. Many dietetic reformers eat but 
 twice a day — at ten in the morning and at four 
 or five in the afternoon — ^yet in my opinion 
 three meals are preferable. If one arises in the 
 morning between four and five o'clock, then 
 a breakfast will be greatly enjoyed at about 
 eight. Dinner, however, will be the chief meal, 
 and is best eaten between twelve and one 
 o'clock. 
 
 Under the old system of diet, the day is 
 distinctly divided into two halves by the mid- 
 day meal, a long pause and a time of dullness 
 and rest being necessary, where the food so 
 surfeits the system and taxes its vital ener- 
 gies; but all this has no appKcation to the 
 bread and fruit diet, which in no way unfits 
 the body for continued exertion, and thus 
 each day is a unit of labor and of health. 
 
 l?he best hour for the evening meal is between 
 six and seven o'clock, and, if one would sleep 
 sweetly and naturally, this meal should be light. 
 The English custom of taking the chief meal 
 between five and six o'clock in the evening is 
 open to serious objections and is evidently 
 unnatural. This appears from the following 
 considerations: The cause of all organic life 
 
HINTS COXCSJtSHfO EATING. 183 
 
 on the planet, so far as we know, is the light, 
 heat, and chemical force of the snn, and all 
 vegetable and animal activity depends upon 
 it. The greatest activity of the human body 
 in all its functions is in the middle of the day. 
 Man's power of work increases up to this 
 hour ; and since the demand for nourishment is 
 greatest when the bodily and mental activity 
 are at the highest point, digestion and assimi- 
 lation being most perfect then, the most impor- 
 tant meal should be at about this time. It 
 is better to commence a meal with soft juicy 
 fruits, and small bits of bread. The bread 
 should not be heavy, but firm, light and good, 
 so that mastication, which is a very agreeable 
 process, may be complete. K the food is not 
 perfectly prepared and thoroughly chewed, 
 and insalivated before it is swallowed, diges- 
 tion cannot be perfectly performed, and thus 
 much, not only of the electrical vitality of 
 the food, but also of its nourishing properties, 
 is lost. A very important use of fruit is to 
 restore to the tissues the fluids which have been 
 lost by evaporation, exhalation and excretion. 
 When a knife is used for cutting fruit, it 
 should be made of silver, horn, or crystal. Steel 
 
184 POSITION IN EATING. 
 
 knives impart to fruit a disagreeable taste. 
 Position in Eating. — ^Whea one ia not too 
 weary, it is much better to take lie food while 
 standing or walking. This may at first thought 
 seem unnatural, but in truth man is the only 
 animal, or certainly the only one of the higher 
 vertebrates, "vdio habitually sits or reclines while 
 eating, and there is no good reason why he 
 should constitute an exception here more than 
 in various other respects, which we have had 
 occasion to point out. Where tb,e food is natural, 
 the method of preparing it, and the physical 
 posture while eating it, may also well be na- 
 tm-al. "While eating fi'uit one does not experi- 
 ence the drowsiness that is induced by flesli 
 foods, and there is therefore much less cause 
 to sit. The usual position at table somewhat 
 obstructs the circulation in the chest and ab-- 
 domen, and this hinders digestion when it should 
 be most active. It also admits of the stomach 
 being overloaded much more readily and im- 
 perceptibly, the first sense of fuUness being 
 often experienced only upon rising. Those 
 who sit at table should at least sit erect. The 
 natural sensations will then more certainly 
 indicate the proper quantity of food. 
 
8LMSP. 185 
 
 Sle^. — In the evening there is a relaxation 
 of the system, which many persons seek to 
 overcome by stimulation with tea, beer, wine, 
 or tobacco, but a certain diminution of strength 
 in the evening is a perfectly natural result of the 
 labors of the day and of the absence of light. 
 To prevent this relaxation by stimulation is un- 
 natural, for the most important want of na- 
 ture as the hours of night come on is rest. 
 We should, then, retire early, and rise again 
 early in the morning. By so doing the re- 
 quirements of nature are kept, and the reward 
 is health. It is one of Nature's open secrets 
 that we must live in harmony with her arrange- 
 ments, not only as to our food, but in all 
 other respects, if we would prolong our lives. 
 That old couplet, 
 
 " Early to bed and early to rise, 
 Makes a man healthy and wealthy and wise, 
 
 is well founded in science. 
 
 Adaptation to the Fruit and Bread Diet. 
 
 ^When one first begins the fruit and bread 
 
 diet, it often happens that he loses in flesh, 
 and is troubled with gases in the stomach. 
 Tliis does not occur in perfectly healthy persons. 
 In such instances, let no one be mislead by falsa 
 
186 ADAPTATION TO FRUIT AND BREAD. 
 
 conclasions. This simply shows that the process 
 of adaptation has not been perfected. Kedness 
 of the face, especially if it extends over the 
 head and neck, is not always an evidence of 
 high health ; but, rather, of an enlargement of 
 the arteries in their ramifications through the 
 skin, often rendering them visible. At the 
 same time the skin is apt to be wrinkled and 
 rough. In perfect health the tint of the skin 
 is clear and beautiful, and the eheeks have 
 a natural and rosy glow. The pale, faded 
 complexion so common is caused by unnatural 
 nourishment and insufficient aeration of the blood. 
 In order to guard against the paleness of face 
 unjustifiably charged to a fruit a bread diet, 
 it is advised that diligent exercise be taken, 
 out of doors; especially in the woods, or 
 by mountain climbings; and -where this 
 is not practicable, by work in the garden, 
 or gymnastic exercises. The transition to 
 this diet is more easily made when abun- 
 dant exercise is taken, and the depression 
 which sometimes comes from it is largely 
 prevented by this means. It may be that 
 at fiist there will be experienced a certain 
 longing after fatty foods. In such cases soft 
 
ADAPTATION TO FRUIT AND BREAD. 187 
 
 bread, nuts and almonds, wil^ give more last- 
 ing satisfaction than it is possible to obtain 
 from animal fat. That craving for excite- 
 ment which animal food gives has its origin 
 principally in deficient exercise, or a long- 
 continued, one sided activity, which is to be 
 counteracted by such out-door exercises as 
 have been mentioned. The gastric juice 
 changes somewhat with a change of food. 
 Fats and flesh impair its natural qualities. 
 The fibers of the stomach are weakened, 
 and the digestive fluids so changed, that an 
 apple is not easily dissolved. K one, however, 
 makes the change gradually, and continues 
 the natural food patiently, tlie digestive fluids 
 return to their natural strength, and the walls 
 of the stomach become once more accustomed 
 to the presence of raw fruit, so that it is 
 easily digested. The system then takes on 
 flesh, and the cheeks become fall and rosy, 
 as they ought to be in a normal condition. 
 At flrst one misses the stimulus of heat that 
 is carried fi-om the stomach to every part 
 of the body, but I can testify from my own 
 experience that if the change to a cooling diet 
 is made in summer this loss of excitement 
 
188 QUAlfTlTT OF POOD. 
 
 is easily and wiljiiigly bbrne, and after a short 
 time a more agreeable and refreshing feeling 
 is experienced on a fruit and bread than on a 
 mixed diet. The excessive perspiration which 
 is caused by hot foods, and which so weak, 
 ens the system, disappears, and as soon as 
 we become accustomed to the change we do 
 not in the least miss the stimulus of unna- 
 tural food. 
 
 Quantity of i'bO(f.<— Closely related to the 
 questions we have been discussing is another 
 of very great importance in the establishment 
 of a scientific diet. This relates to the quantity 
 of food necessary to the maintainance of perfect 
 health, and here as elsewhere an unperverted 
 appetite is the best 'guide. Especially is this 
 true with those who have continued the fruit 
 and bread diet for a long time. Most 
 people eat more than they require, and, the 
 worst of it is, this excess acts injuriously by 
 its quantity more than by its quality. It 
 may however be said in favor of th6 fruit and 
 bread diet, that it never acts injuriously by 
 its quality, and in excess is less injurious than 
 any other. An overloaded stomach causes, 
 first of all, discomfort and Ul-humor, while a 
 
CRASOB op DIET. IgQ 
 
 joyous feeling is maintained in no way bo well 
 as by moderate eating. An instinctive feeling 
 should always teU us when we have eaten 
 enough. If we eat more, this voice of nature 
 becomes silenced, and we may go on stuflfing 
 at the expense of health. 
 
 Change of Diet. — Is it necessary that we 
 should occasionally change our diet, as chem- 
 istry claims to teach us ? Evidently, not 
 further than the seasons indicate, by con- 
 stantly presenting to us new fruits and grains, 
 unless our food is so illy adapted to our 
 wants that it does not thoroughly nourish 
 our bodies. In wheat, according to analy- 
 sis, we have the most perfect grain food. 
 But we must not forget that it is a one- 
 sided view of this subject to take into ac- 
 count only the amount of nourishment a 
 food may contain, and leave unconsidered its 
 power to impart elasticity and buoyancy of 
 feeling. This latter is obtained abundantly 
 from fruit, which, according to chemistry, is 
 much poorer in nourishment than wheat. 
 
 Those who would live upon the least possi- 
 ble variety of food should choose apples and 
 wheat. In these are found all the elements 
 
190 CHANGE OF DIET. 
 
 necessary to the support of the body. I have 
 myself lived for months at a time on fruits 
 alone, and these in no great variety, and have 
 upon this diet experienced no loss of strengthj 
 while there has been an evident increase of 
 the electrical vitality of the system. If I were 
 compelled to choose a single article of food 
 upon which to subsist exclusively, I should at 
 once select the Heine tte apple, which is pecu- 
 liarly rich in nutritive elements. There are 
 well-authenticated instances of persons subsist- 
 ing for a long time, either from choice or ne- 
 cessity, upon a single article of food. In one 
 case apples constituted the almost exclusive 
 food of a farmer for forty years, the health and 
 strength being preserved in the highest de- 
 gree. 
 
 A certain variety of food is, however, to 
 be recommended. But at a single meal va- 
 riety is neither necessary, nor, to the normal 
 appetite, agreeable. The fewer the number of 
 dishes the sooner the appetite is satisfied, while 
 too great a variety acts as an improper stim- 
 ulant. It is a flagrant violation of natural law 
 to indulge in course after course of wholly dif- 
 ferent foods, in the manner seen at our fash- 
 
TTNRIPB FR VIT. 191 
 
 ionable tables. Snch excesses lead only to 
 gluttony and disease. 
 
 I may mention in this connection an ex- 
 isting prejudice against eating fruit and drink- 
 ing water at the same meal. This feeling has 
 no justification in fact, and, indeed, one of the 
 best tests of a sound condition of the digestive 
 organs is the ability to receive uncooked fruit 
 and cold water at the same time. Only a 
 weak stomach will refuse them. 
 
 Unripe Fruit. — ^In regard to eating fruit 
 before it is perfectly ripe, it may be said that 
 an unperverted instinct is om* best guide. A 
 fruit is best when it is most agreeable to a 
 healthy palate. Unripe finiit contains more 
 add, and ripe fruit more sugar. An excess 
 of acid is neither healthful nor agreeable. It 
 is very natural that unripe fruit should cause 
 congestion in weak stomachs, yet children in the 
 country who have been accustomed to eating 
 fruits, and whose instincts do not go far astray, 
 sometimes crave unripe fruits, and are not, 
 apparently, injured by them, though city chil- 
 dren going to the country have to be very 
 cautious in this respect. 
 
192 XASTTCATIOlf, 
 
 Mastication, — " Food well chewed," says 
 an old proverb, "is half digested." This is 
 especially the case with fruit and bread. 
 When not well chewed and mixed with saliva 
 it distresses the stomach, »nd its nourishing 
 qualities cannot be appropriated- The muscles 
 suffer, there is a loss of strength and courage, 
 with paleness of the face and emaciation. A 
 careful investigation wiU always reveal the fact 
 that these appearances have their origin, not 
 in the food, but in the way of taking it. Pov- 
 erty of blood, common m. this age, has a 
 chief cause in rapid eating. Those, there- 
 fore, with whom the fruit and bread diet dis- 
 agrees, should not at once lay %j& blame tp 
 it, for the real cauB© may lie in the manner 
 of eating aad in imperfect insalivatiop, unless, 
 as before stated, the stomach has previously 
 been ruined, in which case it must be made 
 normal by wise measures. A thorough p;rep- 
 araMoa of the food in the mouth adds to its 
 flavor, and gives a more immediate supply of 
 nom-ishmenti The general demand for the 
 ffftificial stimulation of beer, wiue, tob£|,cco, tea 
 and coffee, is caused partly by an overloaded 
 stomach ; but when the food is well masticated 
 
BINTS OS DRINKWa. 193 
 
 this craving is seldom felt. Imperfect masti- 
 cation is also the frequent cause of acidity 
 of the stomach. 
 
 Mints on Drinking. — ^With reference to 
 drinking, little can be said that the thoughtful 
 man does not akeady know. Let one drink 
 only when thirsty, regardless of the hour or 
 the season of the year. Let the temperature 
 of the water be such as is most natural and 
 agreeable — neither too cold nor too warm. 
 When overheated, but little cold water should 
 be taken, on account of the injurious effects 
 it may have upon the stomach, heart, lungs 
 and brain. It may not so seriously injure a 
 healthy person, still it is always better to rest 
 a little and cool off the hands and face, after 
 a march or run, before drinking. On marches 
 and long walks the proper quantity of pure 
 water is enlivening, and promotes endurance. 
 
 Changes Must he Gradual. — ^When it is 
 impossible to continue the fruit and bread diet 
 throughout the year, or when the constitu- 
 tion is such that this is not admissible, which 
 is rarely the case, it may at least be adopted 
 to advantage during the summer and autumn 
 months, in order to give the system an oppor- 
 
194 TBE EXCRMMEHTT. 
 
 tunity to cast out its old refuse matter, and 
 accumulate fresh and healthy blood. In gen- 
 eral, those with weakened constitutions are 
 advised to regard the fruit and bread diet as an 
 ideal, and to strive as far as possible to carry it 
 out. The conditions of modern society render 
 it difficult at times to live in a natural manner, 
 but we may, if both the theory and the will 
 are right, gradually approach the true standard. 
 The Excrement. — The exceedingly offen- 
 sive character of the human excrement, so 
 different from that of the lower animals, 
 may fairly be regarded as an indication that 
 human food is not in accordance with physio, 
 logical- law ; and this primorfacie evidence is 
 strikingly confirmed by the fact that the ex- 
 crement of persons living upon a purely veg- 
 etable diet, consisting largely of fruits, is far 
 less offensive than that of the same persons 
 when eating flesh with its usual accompani- 
 ments. Animals in a state of nature, sub- 
 sisting upon their own chosen foods, are 
 capable of fully digesting the nutritive ele- 
 ments, leaving only an inoffensive residue, 
 while the unsuitable character of human 
 foods is sufficiently indicated by the horrible 
 
THE EXCREMENT. 195 
 
 and disease-breeding product which they yield. 
 It is not strange that fastidious writers 
 on medicine, who investigate every other sub- 
 ject, turn away from the examination of so 
 repulsive a material with disgust, or with 
 only the slightest mention. But it is not a 
 matter of indifference whether a disagreeable 
 odor is given off with the breath, and whether 
 the exhalations from the skin are full of bad- 
 smelling substances. Nor is it a matter of 
 indifference whether the excrement is foul, 
 for it is only an index of what our food 
 and its transformations have been. The last 
 process of digestion takes place in the duo- 
 denum, and leaves only a weak acid odor, 
 and this should be the only smell given off 
 from human excrement. This is the case 
 when the diet consists of fruit and bread, 
 but the slightest change from this may at 
 once be observed in the feces ? If the food 
 is not thoroughly masticated, a bad smell in 
 the excrement is one of the results, and this 
 should teach us the importance of attending 
 to apparently trifling matters. The subject 
 here treated is instructive, if not agreeable, 
 and cannot be omitted from a full discussion of 
 
196 EVIDENCE FROH PBOTOGRAPOT. 
 
 dietetic questions. It certainly affords direct 
 evidence in favor of the fruit and bread diet. 
 
 Evidence from Photography. — ^We have in 
 photography an excellent means of determining 
 the condition of the blood. Acqording to its 
 quality, the blood deposits more or less impure 
 material in all the cellular tissues. Such de- 
 posits occur also in the sebaceous glands pf the 
 skin, which secrete a natural fat and deposit it 
 in the mucus layer between the true skin and 
 epidermis. Although the color of the mucus 
 layer is visible through the epidermis, its finer 
 shades are not seen in this manner, yet they 
 appear in the photographic negative with such 
 sharpness that the slightest impurities are here 
 apparent as dark specks. 
 
 This phenomena is due to what may be 
 called the photography of the invisible — that is, 
 to that remarkable property of light by virtue 
 of which the chemical action of color rays fall- 
 ing upon the plate varies with the rapidity, of 
 their transmission to it. It is interesting to ob- 
 serve the accuracy with which the condition of 
 the skin is thus shown, varying as the shade 
 upon the plate does, from the utmost delicacy 
 and pm-ity to a peculiar seive-like character— 
 
COMPLETE REFOUM. 197 
 
 that is, appearing as if punctured with innumer- 
 able little holes ; these in the -worst cases being 
 irregularly united, so as to present a more or 
 less ragged and unsightly appearance. After 
 a person has taken mUk, fat, beer, flesh, tobacco 
 and other like injurious substances into the 
 system, even for a little time, the negative 
 exhibits this punctured appearance ; while in 
 the case of those whose manner of life is 
 wholly corrupt, these defects are often mag- 
 nified into such blotches as are seen upon the 
 face itself in skin diseases. 
 
 CoTTvplete Reform. — It is true that those 
 previously accustomed to a flesh diet, and whose 
 general habits of life have also been bad, will 
 find an immediate and complete change diffi- 
 cult. To this there is necessary a moral as 
 well as a physical element, and the change 
 undertaken should therefore by no means be lim- 
 itied to the single matter of food. Let a per- 
 son convinced of the importance of dietetic 
 reform undertake with it every other needed 
 improvement. Let him rise early in the morn- 
 ing and retire early at night. Let him devote 
 the morning hours to mental culture, the mid- 
 day to business or physical labor, and the 
 
198 COMPLETE BEFOBHr. 
 
 evening to innocent recreation. Let him 
 breathe, both day and night, pure air, for this 
 alone is the real "breath of Ufe." Let him 
 bathe in pure water, in the pure sethereal ocean 
 too, and in the glorious sunlight. 
 
 In the process of change diligent out- 
 door labor is especially to be recommended. 
 The heat of the body being thus maintained 
 in a perfectly natural manner, there is much 
 less of that craving for artificial stimulants which 
 is especially generated by a life of indolence 
 or by laboring in the confined and impure air 
 of factories. There are whole classes of work- 
 men who are notorious for their injurious drink- 
 ing habits, and who attribute their unnatural 
 thirst to the state of the air in their over- 
 crowded and ill-ventilated workshops. For 
 such persons a reformation in diet would be 
 scarcely possible unless that other element of 
 their food, the air — -for air is really food — could 
 also be purified. The much vaunted " dignity 
 of labor " does not exist where all the attend- 
 ant conditions are physically injurious. A 
 food reformation, however good in itself, is 
 therefore of little significance without a com- 
 plete elevation of life and character. 
 
COMPLETE REFORM. 199 
 
 The objection often made to a simple diet, 
 that it requires the sacrifice of appetite and of 
 social pleasures, has no justification in fact. 
 He who returns to nature returns to the sweet- 
 est enjoyment. The sense of taste is rendered 
 much more acute by eating only of natural 
 and unseasoned food, and the pleasure experi- 
 enced in eating is thus greatly increased. One 
 whose food is thus pure is able, for example, to 
 determine from the flavor of an apple whether it 
 has been grown upon a fertile or a poor soil. 
 Injurious substances in food are quickly de- 
 tected. Thus while the taste is keenly alive to 
 agreeable sensations, it experiences no long- 
 ing for those unnatural stimulants or pleasures 
 which reason has rejected. To it the simple 
 fruits of the garden are most delicious as they 
 come from the hand of nature, while beer and 
 tobacco, flesh and condiments, are disagreeable, 
 and often even disgusting. It requires, therefore, 
 no efibrt of self-control to restrain the purified 
 appetite from unhealthy foods, however tempt- 
 ing they may seem to others. Those who 
 have, happily, learned the better way are un- 
 conscious of having made any real sacrifice, 
 but rather feel that both the appetite and the 
 
200 COMPLETE REFORM. 
 
 means of its enjoyment have been greatly im- 
 proved by the change. 
 
 But the improvement does not stop here. 
 The purification of the physical system most 
 naturally leads to the improvement of the 
 intellectual and moral, and thus a reform com- 
 mencing with the lowest of the appetites and 
 passions is carried up through all the faculties, 
 and made to include the entire man. When 
 thus complete there can be no thought of a 
 return to a lower plane of Hfe, or to those 
 disease-producing foods that have been so wil- 
 lingly rejected. Only a diseased stomach de- 
 mands unhealthy food. In the adoption of 
 a natural diet, the necessity of caution 
 is greatest in the case of adults and of 
 invalids. Toimg people in good health may 
 make the change at once and eompletely, 
 though it may be well to precede it with a 
 day of fasting. The empty stomach will then 
 the more readily accept the new food, and no 
 precaution is necessary but that against over- 
 eating. It does indeed sometimes happen that 
 the change is attended for a little tune by 
 irruptions upon the skin; but this is not an 
 unfavorable symptom. It is only the necessary 
 
COMPLETE RSFORM. 201 
 
 resolt of the increased vital action of the sys- 
 tem, which removes impurities in this manner. 
 No treatment is necessary in snch cases farther 
 than that of a proper regulation of the food 
 and drink: A steady continuance in a right 
 course of living will result in a rare purity and 
 clearness of the skin. 
 
 A similar excretory process through the skin 
 takes place often at the beginning of winter; 
 the bracing atmosphere of the season causing 
 increased activity of the vital forces, and the 
 consequent elimination of impurities in this 
 manner. This, however, is often attributed 
 to a lack of nourishment, though the existence 
 of these impurities is more often due to the 
 excessive richness of the food. StUl another 
 cause of these cutaneous eruptions may exist 
 in the impurities which those wlio try to live 
 naturally are compelled to take into the system 
 when their chosen food cannot be obtained. 
 The delicacy of the sensations causes a rapid 
 elimination of the injurious material thus 
 introduced into the blood. The best treatment 
 in such cases, and indeed of all affections 
 of a similar nature, is by the local application 
 
202 COMPLETE REFORM. 
 
 of cold-water compresses, and by increased 
 attention to diet and out-door exercise. No other 
 treatment is necessary in such cases. The ob- 
 jections urged against natural diet are very 
 numerous, and relate especially to the seeming 
 aversion of the stomach to simple and unstimu- 
 lating food ; yet I have known many, and es- 
 pecially young people, to adopt it with enthu- 
 siasm, and with complete success; and it is 
 here worthy of note that those who have most 
 readily adapted themselves to it, and who 
 have derived the most advantage from it, have 
 been persons of previous good habits, and of 
 moral tendencies. There seems, indeed, to be 
 necessary to it a certain simplicity and purity 
 of character. In not a few cases I have leai'ned 
 that persons whose habits of life have long 
 been corrupt, and especially those who have 
 been sexually diseased, find it very difficult to 
 exchange their stimulating diet for a simple 
 and natural one. That such persons might be 
 permanently cured by the change may well be 
 believed, yet it is at first peculiarly uncongenial 
 to their acquired tastes, their complaint being 
 that cool unstimulating food "does not agree 
 witli the stomach." 
 
SATURAL DIET. 203 
 
 Tlie true test of a proposed system of diet 
 is, however, its adaptation to the requirements 
 of those -who are sound and healthy. Such 
 will in no case find the food which nature 
 has designed for man otherwise than agreeable 
 and strengthening; and one whose system has 
 been corrupted, and whose appetite has been 
 perverted by evil habits, will find such foods 
 agreeable just in proportion as the system is 
 cleansed, and the whole life improved. Where 
 an invalid has the will to adopt and adhere 
 to a pure and natural diet, the adaptation to 
 it will be certain, even if gradual. 
 
 Improvement commences with the digestive 
 system. The appetite becomes normal and the 
 action of the bowels regular. The pulse be- 
 comes less rapid, and the nervous system calm. 
 Thus all the vital forces are relieved, and 
 whatever impurities may exist in the system 
 are eliminated by nature's own processes. 
 When the normal functions are thus restored, 
 and "the obstacles to their healthful activity 
 removed, the cure of disease is complete, and 
 the resulting condition is that of health. And 
 this is all there is of a true remedial system. 
 Nature alone cures. The physician has but to 
 
204 CONCLUSION. 
 
 see tliat no obstacles are thrown in her way, 
 and that t-he elements which her processes re- 
 quire are furnished; and these are so. simple, 
 BO in harmony with the natural instincts, that 
 the wisdom of a child is sufficient to find and 
 to use them ; for what but freedom does a 
 child require in order that it may dwell in 
 the sunlight, and drink at the fountain, and 
 pluck the ripe fruit as" its food. 
 
 Conclusion. — The study which we have here 
 made of the human system, and the facts of 
 experience which have been presented, have 
 led to the conclusion that fruit and grain food 
 constitute the true scientific diet of man, and 
 thus is answered the great question : " What 
 shall we eat ? " Strange indeed it is that there 
 should ever have been so mucH controversy re- 
 garding it ; for that man's original organization 
 was best adapted to this food is clear, and 
 that his remote progenitors were frugivorous 
 in their habits is generally conceded by phy- 
 siologists; and, since the physical organization 
 has not changed, it follows with certainty that 
 the food properly remains the same ; for man 
 is not independent of nature. He is, with all 
 his faculties and capabilitieB, in all that re- 
 
CONCLUSION. 205 
 
 lates to his race and individual development, 
 but one member in tbe great unity of animate 
 nature. The laws of organic life apply to 
 him as well as to every other living creature, 
 and by no arbitrary will or act of his can 
 they be set aside. 
 
 In determining these laws we are greatly 
 aided by our natural instincts, the expression 
 of which is found in many beautiful and poetic 
 customs. The ear of wheat has ever been 
 regarded as the emblem of industry, and the 
 apple as the emblem of love. The artist em- 
 bodies his ideal of humanity in a figure holding 
 a basket of fruit and flowers. Ceres, the god- 
 dess of agriculture, is represented as the tamer 
 of wild passions, and as the loving mother 
 who would lead her children back to simplic- 
 ity and pm-ity of life. What Ceres was in 
 Koman mythology, Iduma was in the Northern 
 — she was the protectress of the apple, the 
 food by which the gods preserved their immor- 
 tality. 
 
 In the religious observances of the German 
 people this sentiment appears in a beautiful 
 form. The apples that adorn the Christmas 
 tree are held to symbolize the infinite love 
 
206 CONCLUSION. 
 
 of God in giving his only son for the redemp- 
 tion of man. 
 
 There is no more delightful festal day in 
 the farmer's home than that which celebrates 
 the gathering of the fruit, for it brings with 
 it health, wealth and contentment. On this 
 joyous occasion, the tables are spread with 
 the choicest fruits of the season. On each 
 vase lie in profusion swelling grapes, luscious 
 plums and peaches, deliciously sweet pears, 
 and rosy-cheeked apples. How the joyous 
 flock of healthy children look with longing 
 eyes on the beautiful sight. Life-renewing, 
 life-preserving, is the delicious nectar which 
 flows into the blood, and to the hearts of these 
 pure creatm'es. Happy the lot of those who 
 thus live in the simlight, and breathe the air 
 of the forest and the field, and gather their 
 food from the soil. They alone are the true 
 children of Nature. Upon their brows 
 she sets her seal, and in their speaking eyes 
 is revealed a harmony with all her laws. 
 
 The following is a brief synopsis of what 
 has been said in these pages: 
 
 1. According to the results of scientific 
 
CONCLUSION. 207 
 
 study, man is by nature frugivorous, and this 
 is in harmony with his instincts and feelings. 
 Any departure from this must prove injurious 
 to the health and to the mental and moral 
 nature. 
 
 2. Climate and surroundings cannot change 
 the nature of man with regard to food. 
 
 3. The use of ilesh-food has a corrupting 
 influence on the body, is distasteful to the 
 sensitive nature, and in causing the death of 
 the animal is immoral, for the work of the 
 butcher is inhuman and barbarous. 
 
 4. There is no further necessity of contin- 
 uing a flesh diet in middle Europe or America, 
 as we can from our present supply of fruits, 
 nuts and grains, live on bread and fruit for 
 at least nine months of the year, and by pro- 
 per care may extend this time to fully twelve 
 months. 
 
 5. The wise adoption of the fruit and bread 
 diet would ultimately result in a great physical 
 and social benefit to mankind. 
 
 6. The only excuse for using flesh is a 
 scarcity of other food. 
 
208 COKCLUSIOS. 
 
 The scientific diet, therefore, which answers 
 all the requirements of nature, being in beauti- 
 ful harmony with her laws, and which I once 
 more recommend to the reader is, 
 
 Fbcit and Bbead. 
 
GEEMAN AOT) ENGLISH WOEKS 
 QUOTED BY THE ATJTHOE. 
 
 1. R. Virchow. Lecture upon Foods. From the Col- 
 lection of Popular Scientific Lectures, published by 
 Virchow & Holzendorf , Berlin. 
 
 3. Thomas Huxley. Man's Place in Nature. 
 
 3. Carl Gegenbauer. Outlines of Comp. Anatomy. 
 
 4. Ernst Hseckel. On the Origin and Descent of the 
 Human Race. Two Lectures, 1868. 
 
 5. A. E. Brehm. Animal Life Illustrated. [Of all 
 similar works, this is the most scientific and valuable.] 
 
 6. Ernst Hseckel. Anthropogeny ; or, History of the 
 Development of Man. Popular Scientific Lectures. 
 
 7. Thomas Huxley. An Introduction to the Classifi- 
 cation of Animals. 
 
 8. Carl Vogt. Lectures upon Man: His Place in the 
 History of the Earth. 
 
 9. Charles Darwin. The Descent of Man, and Sexual 
 Selection. 
 
 10. Ernst Hseckel. General Outlines of Organic Mor- 
 phology. 2 vols. Vol. I. General Anatomy of Organ- 
 isms, or Science of the Development of Organic Forms. 
 Vol. n. General History of the Development of Organ- 
 
210 WOSKS QUOTED BY THS AUTBOS. 
 
 11. August Schleicher. The Darwinian Theory, and 
 Philology. 
 
 13. Korltz Wagner. The Darwinian Theory, and the 
 Migration of Organisms. 
 
 13. Thomas Huxley. Outlines of Physiology. 
 
 14. Leonhard Baltzer. The Food of Han in its Chemi- 
 cal Composition and Physiological Significance. 
 
 15. Theodore Hahn. Handbook of Hygienic Treat- 
 ment. 
 
 16. Edward Reich. Medical Essays. 2 vols. [This 
 excellent writer and physician explains the causes of 
 prevalent physical and social diseases upon purely an- 
 thropological principles.] 
 
APPENDIX. 
 
 A LETTER FROM DR. JAMES C. JACKSOIT.* 
 My Dear Br. EdOrtook : 
 
 I am now sixty-six years old. Until I ■was thirty-six, 
 my habits of life were such as were common to the people 
 of my day and station. I knew nothing of the laws of 
 life and health; I ate, drank, dressed, worked, played, 
 rested, slept, and did as was the fashion of my day. 
 Early in life I became ill, owing, as I now think, very 
 much to errors in diet; but I did not then know, nor did 
 my father, who was an old-school physician of high 
 standing, know, that my ill health arose from dietetic 
 errors. He contended against it from the side of admin- 
 istrative medicine, but I grew worse ; and before I came 
 to puberty it was said by the best physicians of that time 
 that I had organic disease of the heart, and could not 
 live long. 
 
 I do not know how many diseases the two hundred 
 physicians I have had employed for me, or employed for 
 myself, declared I had, each one of which tried his best 
 by medicines to cure me. During the last twenty years 
 of this period of my life, I have no recollection of ever 
 
 * St. Jackson is, and for many yeats has been, physician-in-cbief to 
 "Onr Home" Hygienic Institntion, located at Dansville, Livingston 
 Connty, Kew York, one of tlie largest institations of its kind in tba 
 United States. 
 
212 A LETTER FROM DR. J. C. JACKSOHT. 
 
 having passed a day without taking some medicine pre- 
 scribed for me by some physician. The autumn before 
 I came to be thirty-six years of age, I was taken sick 
 away from home, and was in the hands of a physician 
 all winter, who had the good sense not to give me any 
 medicine, saying, it was of no use to me, because, in his 
 judgment, I could never get well. I lingered in great 
 suffering until spring, when, bolstered up with pillows, 
 I was carried from my friend's house to my own, never 
 expecting to leave it again; when, incidentally, I heard 
 of what was then called The Water Cure Treatment. 
 I knew nothing about it, had no faith in it; but such 
 stories were told of it as to interest me and interest my 
 family and friends to investigate it; the result of which 
 research was, that I went to a Hydropathic establish- 
 ment for treatment. 
 
 The physician of the institution was a graduate 
 of an Allopathic medical college, believed in giving 
 medicine to his patients, knew little or nothing more 
 than any other physician of his day about the laws of life 
 and health, and paid little attention to diet while I was 
 under his care. As all of my other physicians had done 
 before, he pronounced me incurable, and preferred that I 
 shou1d.not remain, but consented to my earnest appeals, 
 and so I spent the summer with him. 
 
 While I lay one night upon my bed tossing with pain, 
 an impression came to me that there was one thing which 
 I had not tried from which I might receive benefit. The 
 impression was, that I should change my manner of life, 
 and it took hold of me with such force that I felt impelled 
 to state it to my doctor, which I did; and while he 
 thought nothing could come of it, he was willing I 
 should make the experiment. So I began a revolution in 
 my habits of living. I made a tabulated statement of 
 my habits as far as I could call them up in order; and 
 when I had gone through the whole list, I examined them 
 carefully to see if my experience in the past as an in- 
 valid could furnish me any light upon the subject 
 
A LETTER FRON DR. J. C. JACKSOy. 213 
 
 of the effect of such hahits upon my health. I was 
 compelled to recognize the fact that quite a large propor- 
 tion of them might just as well be dispensed with as not; 
 that in no way could I possibly be any worse, and I 
 might be much better; and so where I thought I could 
 make changes without injury, I crossed them out from 
 my list, and cut down the whole one-half at one 
 sitting. After I had done this I was surprised to see 
 to what extent I had invaded those indulgences which 
 were connected with my food and drink; or if not direct- 
 ly, were sympathetically, related. This led me to a very 
 serious thought, wherein I was forced to argue the ques- 
 tion of food and its uses in its relation to healtli and disease 
 from what was to me an original standpoint. The con- 
 sequence was, that during that season, I came to the con- 
 clusion that if I could live, it must be through a very 
 radical change in foods and drinks; t?uti I, at least, needed 
 food which was nutritious, but non-stimulating ratJier tJuin its. 
 opposite. To know, therefore, what food to use and what 
 to avoid, I had but to recollect how certain articles had 
 always affected me. If I ate bread and milk, I felt 
 no immediate increase of strength; but if I ate largely of 
 beef steak or roast beef, within ten minutes I felt very 
 much strengthened. If I drank cold water, it did not seem 
 to add to my available nervous vigor; but if I drank 
 strong tea or coffee it did. If I ate food so concocted 
 that there were in it no spices nor common salt, it af- 
 fected me immediately much less in the development of 
 nervous force than if I ate the same kinds of food 
 exactly having plenty of spice or of salt in them. 
 So I ran through the whole list of foods to which 
 I had been accustomed, and in which I had liberally 
 indulged, and drew a line of separation between those 
 which furnished at length a certain amount of nutrition 
 and so of strength, and those which seem to furnish an 
 immediate increment of strength. The latter I discarded, 
 the former I adopted and used. I knew I was assuming 
 a serious responsibility in doing this, but I felt at liberty 
 
214 A LETTER FROM DR. J. C. JACKSOK. 
 
 to do it, because my doctors had all given me up to die; 
 and when a man has sentence passed upoa him and is 
 awaiting execution, he need not consider very seriously 
 in what light public opinion regards his actions. 
 
 Under the changes which I made I suffered physi- 
 cally; I lost flesh, and grew feeble in physical strength ; 
 nevertheless I had my compensations in a very great 
 mitigation of some of my bodily maladies, and I took on 
 better mental and emotional conditions. I slept better, 
 could look out upon men and things through the loop, 
 hole of my retreat with a more patient, philosophic, and 
 less despairing eye. I found that my affection for my 
 family and my interest in the general welfare of my 
 fellow-men were increasing, and I said, as Kature does 
 really her best in all her ministrations unto men to 
 render equivalents, how do I know that in depriving 
 myself of the accustomed stimulations in my food and 
 drink, and so suffering loss in weight and strength 
 thereby, I am not to more than make it good in gain of 
 nervous energy ? There came to me an idea then which 
 I have never lost sight of, that many diseases which put 
 on a nervous type originate in abrasion of the nerve 
 tissue and consequent depreciation of nervous power. 
 So I argued that possibly the incapacity of my stomach 
 to digest food, of my bowels properly to defecate their 
 contents, of my heart to beat rythmically and symmetri- 
 cally, of my brain to furnish my mental faculties with 
 force to act profitably, might be owing to my having 
 used such food and drinks as had not made my nerve 
 tissue good as against the waste to which, under my 
 conditions of living, it had been subjected. If this was 
 so, then I needed not to die, but only needed time to 
 build, and so I followed out my thought and discarded 
 all flesh meats, all stimulating drinks, all stimulo-nar- 
 cotic beverages, all condiments of every kind (unless 
 sugar be considered a condiment), and lived for twenty- 
 three years on grains, fruits and vegetables, simply 
 cooked, without any deviation. I ate no flesh of animals; 
 
A LETTER FROM DR. J. C. JACKSOy, 215 
 
 I used no milk, nor butter, nor salt, nor spices; and 
 nearly every disease which had cursed me through life, 
 spoiling my childhood, embittering my young manhood, 
 and ruining me for anything like earnest endeavor in 
 my maturer years, passed away, and I came to be free 
 from all ailments except two, both of which were 
 organic — one a disease of the heart and the other a dis- 
 ease of the kidneys. 
 
 About this ^ime an incident occurred which some- 
 what changed my habits of diet for a whole year. I was 
 paralyzed by an accident, and my kidneys refused to 
 perform their duty. I had an accident insurance policy 
 which entitled me to a stipend while I was incompetent 
 to attend to business. The physician of the company, 
 upon report of my incapacity being made to him, visited 
 Ke. He found me in a very dangerous state. There 
 had not been as much secretion of urine in the fortnight 
 between the time of my accident and his visiting me as 
 an ordinarily healthy man would make at one flow. It 
 was understood that unless the kidneys could be made to 
 act I must die. 
 
 Knowing, as he did, my utter disinclination to take 
 medicine, he said to me : " Having been so long without 
 any stimulating food, it might be that were you to eat 
 plentifully of meat for a while, the kidneys would be so 
 affected as to resume their functions." I replied: "I 
 have no scruples against eating meat, except on the 
 ground that its use in my early life, I am satisfied, did 
 me a great deal of harm. If you think it will be well 
 for me to try it, I will." He said he thought it would, 
 and so I tried it. The effect of a meal of mutton was 
 wonderfuL In less than three hours after I had eaten it 
 I passed more than three pints of urine. I then went on 
 eating it for three or four days, when, all at once, my 
 kidneys refused to act under its use. I went back to my 
 old diet for a month, eating very sparingly and very 
 simply of grains and fruits, and then tried meat again. 
 It produced the same effect upon me for a few days, 
 
216 ^ LETTER FROM DR, J. C. JACKSON. 
 
 with the same relapse. I tried it in this way for nearly 
 a year, and then discontinued its use altogether. 
 
 Just about this time I had a severe attack of dyspepsia. 
 I attributed it largely to the disturbance caused in my 
 sympathetic nervous system and brain by my very mod- 
 erate use of meat. My family was desirous that I should 
 go to Europe for my health. I was full of business, 
 with large responsibilities on my hands, and I declined 
 to entertain the idea. I went to bed one night, and in 
 the morning I arose, told my wife I had been to Europe 
 and got home again. She laughed and wanted to know 
 what I meant. I said : " I have become convinced that 
 I eat too frequently." I had then been eating, for 
 twenty-three years or more, only twice a day. I said : 
 " Now I can do better on one meal a day than I can on 
 two; I can digest it better, it will tax my nervous system 
 less, I shall feel better, sleep better, and be stronger." 
 She and my children seriously objected to it, but I said, 
 " Let me try it." So I had myself accurately weighed, 
 and just four weeks from that day I was weighed again 
 and found I had gained eight pounds. I kept on gaining 
 until I went from 134 to 1431, which was within eight 
 ounces of as much as I ever weighed in my life. I have 
 lived since that time on what may be called an anti-flesh 
 diet, once in a great while using flsh, when I have been 
 so situated that I had to eat it or go without food. I 
 think it will be accorded to me that I have done as much 
 work, of both brain and body, as any man in my region 
 of the country. For all the wealth of India I would not 
 resume the dietetic habits of the first half of my life. 
 
 Beneficial, however, aS has been my strictly farina- 
 ceous, fruit and vegetable food upon my physical and 
 bodily health, and gratifying to me as my improvement 
 in this respect has been, I count it but small compared 
 with the increased intellectual and moral eflBciency 
 which has resulted therefrom. More than this, I declare 
 that my spiritual faculties have been wonderfully ener- 
 gized; that I have grown into a better, truer, and more 
 
A LETTER FROM DR. J. C. JACKSOlf. 217 
 
 advanced knowledge of Christ and of the wants of 
 humanity. I appreciate principles and forces, motives 
 and plans for the amelioration of my fellow-men vastly 
 better than when I lived under the old regime. I keep 
 my passions, propensities, and appetites within my own 
 handling. Every quality of my nature relates itself to 
 normal expression much more readily and eflfectually ; 
 and I do most heartily commend abstinence from the 
 flesh of animals as food to every human creature under 
 the sun who wishes to put away from himself the lusts 
 of the flesh and put on the graces of the Spirit. 
 
 During these years I have been able, under God's 
 good providence, to give back health and strength and 
 hope and heart and home to very many of my fellows, 
 who, like myself, had been living in the gall of bit- 
 terness and the bonds of iniquity, by inducing them to 
 forego substantially the use of the flesh of animals as 
 their staple food. I am sure that there is a divine phi- 
 losophy underlying the question how men shall eat and 
 how they shall drink, and that it is very desirable to all 
 who would rise to a higher plane of consciousness that 
 they should do as I have tried to do — to eat and to drink 
 to the glory of God, 
 
A CURE FOR INTEMPERAKCE. 
 
 A Paper read by Mr. Cha/rks 0. Oroom Ncvpter, F. Q 8., 
 Member of the Anthropologieal Institute, etc., etc., before 
 sub-Seetion D {Physiology) of the British Association, at 
 
 More than twenty years ago I read in Liebig's 
 "Animal Cliemistry" (translated by Gregory, page 97) 
 how the use of cod-liver oil had a tendency to promote 
 the disinclination for the use of wine, and how most 
 people, according to Liebig, find that they can take 
 wine with animal food, but not with farinaceous or 
 amylaceous food. I was at that time a vegetarian, 
 and felt in my own person the truth of this statement 
 of Liebig, as also two members of my own family, one 
 in old age, and another in middle life. They had for 
 two years adopted the vegetarian diet, although brought 
 up in the moderate use of alcoholic liquors, for which, 
 after becoming vegetarians, they felt no inclination. I 
 was induced by this seeming proof of the accuracy of 
 Liebig's theory to endeavor to find whether it might not 
 be valuable for the cure of intemperance. Having ap- 
 plied it successfully to twenty-seven cases, I will briefly 
 give the results : 
 
 1. A military officer, 61 years old, of an aristocratic 
 Scottish family, had contracted habits of intemperate 
 whisky drinking while on service with his regiment in 
 
A CURE FOR IKTEMPERASCE. 219 
 
 India, but was well satisfied with himself, although a 
 torment to his wife and children. His habit was to eat 
 scarcely any bread, fat, or vegetables. His breakfast 
 w^as mostly salt flsh and a little bread. His dinner con- 
 sisted of joint, and very little else. He consumed during 
 the day from a pint to a quart of whisky, and was 
 scarcely sober more than half his time. His face and 
 neck were very red. By my advice his wife induced him 
 to return to the oatmeal porridge breakfast on which he 
 had been brought up, and to adopt a dinner of which 
 boiled haricot beans or peas formed an important ingre- 
 dient. He did not like this change at first, and com- 
 plained that he could not enjoy his whisky as much as 
 formerly. About this time there was a great panic 
 among flesh-eaters in consequence of the cattle plague, 
 and his wife became so alarmed that the whole family 
 was put on a vegetarian diet. The hxisband grumbled 
 very much at first. But his taste for whisky entirely 
 disappeared, and in nine months from the time he com- 
 menced, and two months from the time he became an 
 entire vegetarian, he relinquished alcoholic liquors and 
 has not returned to either flesh or alcohol since. 
 
 2. An analytical chemist of some talent, but of in- 
 temperate habits, about 32 years of age, was desirous to 
 be cui'ed of his vice. I called his attention to the state- 
 ment of Liebig^ He said he feared that a vegetarian 
 diet would not suit his constitution, and that he felt that 
 he had eaten nothing unless he dined largely on flesh. 
 I told him that I had suffered from the same delusion 
 myself, but I was now convinced of its fallacy, and 
 begged him to give the vegetarian diet a fair trial. He 
 was a bachelor, and had no one to consult but himself, 
 so, after several more objections had been answered, 
 he consented to give it a month's trial. He ate his first 
 vegetarian dinner — ^which consisted principally of mac- 
 caroni — ^with little appetite. Next day I took him a long 
 walk, which detained us three hours beyond his usual 
 dinner hour, so that he returned with such a hearty 
 
220 A CURE TOR lyTEXPERAirCJE. 
 
 appetite that he ate his maccaroni cold, being too impa- 
 tient to wait until it could be warmed. From that day- 
 he persevered, aided by the diet, and befoie the end of 
 six weeks he was a total abstainer. 
 
 3. A lady of independent means, about 43 years of 
 age, accustomed to live freely, eat very largely of meat, 
 drink a bottle of wine daily, besides beer and brandy, 
 was accused by her friends of being intemperate. Her 
 sister, who had great influence over her, took her, by 
 my advice, 100 miles away from home, by the seaside, 
 and after long walks they sat down regularly to a vege- 
 tarian dinner. In nine weeks her intemperance was so 
 far cured as to be satisfied with about half a glass of 
 brandy on going to bed, drinking nothing alcoholic 
 during the day. 
 
 4. A clergyman of habitually intemperate habits was 
 induced to adopt vegetarianism, and was cured in about 
 13 months. He was about 44 years of age. 
 
 5. A country gentleman, after 11 months of vegetari. 
 anism, was entirely cured of intemperance. 
 
 6. A girl of 19, who from association with intem- 
 perate people had been led into this vice, was cured 
 in about five weeks by vegetarian diet. After two years 
 she went to visit those who had first misled her, and 
 returned to a flesh diet and drunkenness. From this re- 
 lapse she was cured a second time by vegetarianism. 
 Unfortunately she returned again to a flesh diet and 
 drunkenness, but was again cured a third time. 
 
 7. 8, 9. A man, his wife and sister, all above 40, 
 who had been addicted to intemperance for some years, 
 were cured by vegetarianism within one year. 
 
 10. A bed-ridden gentleman, slightly addicted to in- 
 temperance, was entirely cured by a vegetarian diet in 
 36 days. 
 
 11. A captain in the merchant service was entirely 
 cured of drunkennes in 44 days by the same means. 
 
 12. A half -pay officer in the navy was cured of drunk- 
 enness by vegetarianism in about 90 days. 
 
A CURE FOR INTSXPERAyCE. 221 
 
 13, 14 A clergyman and his wife, both addicted to 
 intemperance, although of a secret and quiet kind, were 
 cured, one in four months the other in six months. 
 
 15, 16, 17. Similar cases, all bachelors of intemperate 
 habits, were cured within 13 months by a diet mainly 
 farinaceous. 
 
 18. A gentleman of 60, who had been addicted to in- 
 temperate habits for 85 years, his outbreak averaging 
 one a week. His constitution was so shattered that he 
 had great difficulty in insuring bis life. After an attack 
 of delirium tremens which nearly ended fatally, two 
 brothers, who had much influence over him, induced 
 him to adopt a farinaceous diet, which cured him en- 
 tirely in seven months. He was very thin at the begin- 
 ning of the experiment, but at the end of the seven 
 months had increased in weight 28 lbs., being then 
 about the normal weight for a man of his height. 
 
 19, 20. Two sisters, members of a family notorious 
 for their intemperate habits. They were induced to 
 adopt vegetarianism, and were cured in about a year. 
 
 21. A clerk of great ability, who had lost several 
 good situations on account of his intemperate habits, 
 adopted vegetarianism as an experiment, and with such 
 perfect sucC'^ss that one of his old employers took him 
 back at a higher salary than he had ever received before. 
 
 32. A governess, aged about 40, who lost a good 
 situation on account of her drunkenness, was cured by 
 a farinaceous diet in nine weeks. 
 
 23, 24. Both military pensioners, aged respectively 
 56 and 63, who had contracted habits of intemperance in 
 India. They led wretched lives on small pensions, until 
 induced to adopt vegetarianism. They were cured in 
 about six months. 
 
 25, 36, 27. Three old sailors, above 50. They were 
 cured by vegetarianism in about six months. 
 
 Prom these 27 cases, in which the vegetarian system 
 has been within my knowledge successful, I conclude 
 that it is a very valuable remedy, and worth a trial. I 
 
222 A CURE FOR INTEMPERANCE. 
 
 will now give a list of articles of food which are pre- 
 eminent in their antagonism to alcohol. 
 
 1st. Maccaroni, which when boiled and flavored with 
 butter is palatable and very substantial. I believe no 
 person can be a drunkard who eats half a pound a day 
 of maccaroni thus prepared. 
 
 2d. Haricot beans and green dried peas and lentils 
 stand next. They should be soaked for 34 hours, well 
 boiled with onions, celery, or other herbs, and plenty of 
 butter or oil. Rice is useful, but less important than 
 maccaroni or peas and beans. The various garden vege- 
 tables are helpful, but a diet mainly composed of them 
 would not resist alcoholic drinking so efEectually as one 
 of maccaroni and farinaceous food. 
 
 3d. Highly glutinous bread is of great use from this 
 -point of view ; it should not be sour, for sour bread has 
 the tendency to encourage alcoholic drinking. Bread 
 that is imperfectly fermented and liable to become sour 
 is in very common use, and, in my opinion, greatly con- 
 tributes to foster intemperance ; as also the use of meat 
 of the second or third quality. The use of salted food 
 tends to promote intemperance, while regular hearty 
 meals of fresh, wholesome, glutinous food tend to dis- 
 courage it. 
 
 I can speak from experience as having benefited in 
 health greatly by adopting a vegetarian diet, and all 
 whom I have induced to adopt it have been benefited 
 likewise. It has the tendency to encourage the develop- 
 ment of the intellect ; to give increased capacity for 
 mental labor ; and to promote longevity and economy. 
 The price of meat is double what it was twenty-five 
 years ago ; while the price of wheat, which varies of 
 course with seasons, has not increased. Incomes and 
 wages in general have risen, so that the poor man who is 
 willing to live on wheaten products is better off than 
 ever. He only feels the pressure when he attempts to 
 live greatly on flesh, -which induces a thirst for alcoholic 
 liquors, for in all the cases of intemperance which I have 
 
A CURE FOR ISTEXPERANCE. 223 
 
 examined there is a special distaste for a farinaceous 
 diet. Those who object to vegetarianism often complain 
 of a want of appetite for such diet. Let such try seaside 
 or mountain air, a good long walk fasting, or a ride on 
 the top of an omnibus, and they will seldom want an 
 appetite. The drunken mechanic, who when sober 
 works hard, loses more time through drunkenness than 
 he would in taking country walks, if such are advisable 
 for his health. 
 
 If we inquire the cause of a vegetarian being disin- 
 clined to alcoholic liquors, we find that the carbonace- 
 ous starch contained in the maccaroni, beans, or oleagin- 
 ous aliment, appear to render unnecessary, and conse- 
 quently repulsive, carbon in an alcoholic form. Liebig 
 says " alcohol and fat oil mutually impede the secretion 
 of each other through the skin and lungs." Nations liv- 
 ing on a diet composed largely of starch, such as the 
 rice-feeding populations of the tropical East, are less 
 given to drunkenness than meat-eating populations. 
 The meat-eating people of the north of France consume 
 much alcohol per head — as much, if I may believe statis- 
 tics, as the inhabitants of any part of Europe. The 
 bread they consume is very generally raised with vine- 
 gar. One class of fermented food appears to attract 
 another. I have observed that a taste for spicy condi- 
 ments, butcher's meat and alcoholic liquors is associated, 
 and that a taste for plain-favored vegetables, fats and 
 oils is likewise associated. I have known persons in the 
 habit of taking alcoholic liquors daily, when eating 
 butcher's meat, who find they must give them up en- 
 tirely when living on a farinaceous diet without meat — 
 their action under those circumstances being too irritating 
 to be endured without great inconvenience — such as 
 sleeplessness, burning in the hands, and headache, and 
 even nausea ; and that in the same individual, who a 
 few days before, with a meat diet, seemed to require 
 several glasses of wine to prevent physical exhaustion. 
 
224 A CURE TOR ISTEWPERASCE. 
 
 Lastly, ■were the ground now occupied in groiving 
 barley for malting purposes devoted to growing wheat or 
 oats for bread and porridge, our national wealth would 
 be greatly increased. But little wheat would need to be 
 brought from foreign countries at a great expenditure of 
 gold ; while intemperance itself, which is the chief cause 
 of pauperism and crime, may be greatly discouraged by 
 the cultivation of vegetarianism. 
 
INDEX. 
 
 Actions, critical, Ml 
 
 Agricnlttire, origin of, 103 
 
 Air, fresh, at night, 170 
 
 Air is food, 168 
 
 American Indian, bloodtlurstiiiess 
 
 of, 84 
 Animals, placental, dassiflcation 
 
 of, 46 
 Animals, placental pecnliarities 
 
 of, 48 
 Apes in captivity, death of, by con- 
 
 eomption, Tl 
 Apee, the anthropoid, effects on, of 
 flesh food and intoxicating 
 drinks, 42 
 Ape, the, blood corposcles of, T4 
 Appendix, 211 
 Apples, best variety of, 190 
 Apples, great valne of, 161 
 Apples, sweet, their fattening prop- 
 erties, 130 
 Argnment, the Anthropological. 
 
 Parti, T 
 Argnmeat,theIHetetic Fartni,lT4 
 Argnment, the Physiological. 
 
 Tart II, 101 
 Antbor, the personal experience 
 
 of, lOS 
 
 B. 
 Beans and lentils too concen- 
 trated, 113 
 Beantif ol poetic cnstoms, 205 
 
 Berries and stone fmits, 1B9 
 Blood, similaritjr of, between that of 
 
 man and animals, 89 
 Bread, 166 
 Batter, cheese and eggs, 127 
 
 Camlvora, blood corpuscles of, 78 
 Camivora, the, 22 
 Ceres,the goddess of agricoltnre, 204 
 Character as affected by stimn- 
 
 lants, 161 
 Cheese, bntter and eggs, 127 
 Children, hard food for, 176 
 Children, tlie appetites of, 174 
 Children, weamng of, 176 
 Christmas tree, apples on, 205 
 Comparison between man and the 
 
 ape, 31 
 omp a risons, anatomical, table 
 
 of; 68 
 ConclnsionsSS, 204 
 Consumption Bom flesh-eating, 136 
 Cookery, origin of, 114 
 Cooking, injurious effects of, 119 
 Corpulency relieved by fruit, 143 
 
 Development, tr^isitlonal stages 
 
 of, 89 
 Diet, anatomical theoiT of, 9 
 Diet, ancient zoological theory of, 10 
 
226 
 
 INDEX. 
 
 Diet, change of, 189 
 Diet, change of, heat seaBoh for, 176 
 Diet, change of, obstacles to, 146 
 Diet, changes of, must be grad- 
 ual, 193 
 Diet, chemical theory of, 8 
 Diet, scientific principles of, 94 
 Dietetic couclusione Mawnfrom the 
 placental pecoliaritieB of ani- 
 mal?, 5T 
 Dietetic laws, summary of, 172 
 Dietetics, flrst principles of, 16 
 Digestion most vigorous at mid- 
 day, 183 
 Disease, nature of, 14S 
 Diseases from flesh-eating, 13S 
 Drinking^ bints on, 193 
 Diinks, mtoxicatiug, bad effects 
 
 of, 132 
 Dwellers in forests, courage of, 67 
 
 E. 
 
 Eating, hints concerning, 181 
 
 Eating, position in, 184 
 
 Eating, proper hours for, 182 
 
 Edentata, the, 22 
 
 Eggs, butter and cheese, 127 
 
 Einbryology, evidence from, 85 
 
 Embryo, the human, 47 
 
 Epoch, the glacial, 99 
 
 Epoch, the new, 101 
 
 Every kernel a loaf, 166 
 
 Evolution theory, the, in its applica- 
 tion to dietetacs, 13 
 
 Excrement, character of, 194 
 
 Excretory products, 110 
 
 Excretory products in man, 110 
 
 Excretory products in the Camlv- 
 ora, 110 
 
 Excretory products in the Herbiv- 
 ora, 110 
 
 Experience, personal, 191 
 
 F. 
 Festal day of German peasants, 206 
 Flesh-eating by man, origin of, 96 
 Flesh-food, its efiiects, 95 
 Flesh-food, its influence, 132 
 Flesh, more of it eaten in the city 
 
 than in the country, 85 
 Food, carbonaceous, elements of, 140 
 Food, its influence on the character 
 
 of races, 95 
 Food, its relations to social con- 
 ditions, 83 
 Food, man's, change in, following 
 
 climatic and other changes, 97 
 Food, necessity of variety in, 112 
 Food, percentage of dinereut ele- 
 ments in, 144 
 Food, quantity of, 139, 188 
 Food, strengthening, 143 
 
 Food, the, as indicated by organiza- 
 tion, 16 
 
 Food, uncooked, children's love 
 for, 176 
 
 Foods, bulk necessary in, IIB 
 
 Foods, carbonaceous, supply of, 113 
 
 Foods, electrical vitality of, 116 
 
 Foods, essential qualities of, 118 
 
 Foods, value of, 116 
 
 Forests, destruction of, 67 
 
 Forest, the, man's original home, 05 
 
 Frugivora, the, 19 
 
 Fruit and bread diet, adaptation 
 to, 185 
 
 Fruit and bread diet, advantages 
 of, 179 
 
 Fruit and bread diet, cost of, 179 
 
 Fruit and bread diet, simplicity and 
 beauty of, 167 
 
 Fruits, order of maturity of, 112 
 
 Fruit, unripe, 191 
 
 G. 
 
 Germans, rellgioas observances 
 
 of, 206 
 Germ.the human, development of, 86 
 Gorilla, the, ii 
 Grain foods, 163 
 Grapes, 160 
 
 H. 
 Harmony between the structure of 
 
 animals and their food, 60 
 Harmony between the stractnre of 
 
 man and his food, 69 
 Health, improvement of, 177 
 Herbivora, the, 18 
 Honey and sugar injurious, 130 
 How to breathe, 171 
 Huckleberry, the, 162 
 Huxley, Prof., views of, 31 
 
 lduma,a protectress of the apple, 205 
 Industry, wheat emblematic of, 205 
 Insectivora, the, 24 
 Instinct and its impulses, 64 
 Instinct, education of, 70 
 Instinct, morals and science har- 
 monize, 69 
 
 Jackson, Dr. James C, letter 
 
 from, 209 
 Juice, the gastric, in man, 108 
 Juice, the gastnc, in tbe Camiv- 
 
 ora, 109 
 
 L. 
 
 Lemuria, the submergence of, 99 
 Life, embryonic, stages of, 61 
 Life, simplicity and purity of, 205 
 
INDET. 
 
 227 
 
 M. 
 
 Mammalia, the, IT 
 Man a child of nature, 64 
 Mail, blood corpnaclea of, T4 
 Man, civilized, his instinct nearly 
 
 lost, 67 
 Man, conditions of, his adaptation 
 
 to new circamBtances, 78 
 Man, fetal life of, 4S 
 Man, fragivorons nature of, 104 
 Man, higtiest culture of, 72 
 Man, hiB adaptation to new con- 
 
 ditiODB not always favorable, 76 
 Man, individual life of, 45 
 Man, life of, 45 
 Man, life of the race of, 45 
 Man, Nature's provision for. 111 
 Man, no change in the nature of, 74 
 Man, original condition of, 73 
 Man, past history of, 46 
 Man, place in Nature of, 37 
 Man, post-fetal life of, 45 
 Man, teeth of, 26 
 
 Man, the primitive, did not cook, 93 
 Man, the primitive, wild fruits the 
 
 diet of, 98 
 Man, what is bis nature? 15 
 Mastication, 193 
 Men, the carnivorous, roaming, 
 
 savage and warhke, 84 
 Men the f rugivorous, fight in self- 
 defense, 84 
 Milk not the natural food of the 
 adult man, 125 
 
 N. 
 Napier, Chas. O, Groom, on the 
 
 cure of intemperance, 215 
 Natural selection, essential prin- 
 ciples of, 76 
 Nature, true beverage of, 168 
 Nichols, Prof., views of, 30 
 Nitrogen, excess of, in food, 143 
 Nuts specially commendable to 
 vegetarians, 130 
 
 Parisian families, early death of, 85 
 Pastry unsuitable food, 131 
 Photography, evidence from, 196 
 Phytophaga, the, or plant-eaters, IT 
 Placenta, decidnate,two kinds of, 48 
 
 Placenta, discoidal decidnate, 62 
 Placenta, non-deciduate, 48 
 Placenta, non-deciduate, of the 
 
 Herbivora, 50 
 Placenta, the zonary deciduate, 50 
 Placental forms, 51 
 
 E. 
 Reform complete, 197 
 Hesemblance between the new-born 
 
 . ape and the new-born child, 62 
 I&eumatism and gout from flesh- 
 
 eating, 135 
 Bocks, the record of the, 77 
 Kodentla, the, 20 
 
 Bcmans m cities, enervation of, 67 
 Buminants, the, 17 
 
 a. 
 
 Saliva of the Camivora, acidity 
 of, 108 
 
 Saliva, the human, alkalinity of, 107 
 
 Salt and other condiments, 125 
 
 Sea Carnivora, the, 18 
 
 Sldn, the, as affected by flesh-eat- 
 ing, 138 
 
 Slaughter-house, the, horrors of, 70 
 
 Sleep, 185 
 
 Stone age the, men of, and their 
 food, 102 
 
 Strawberry, the, 160 
 
 Structure internal, of man and other 
 animals, peculiarities of, 33 
 
 Synopsis, 206 
 
 T. 
 Tea and cofEee, bad effects of, 131 
 Teeth of man and other animals 
 
 compared, 27 
 Theory, the Barwinian, its relation 
 
 to the subject, 11 
 Translator's Preface, 5 
 Two or three meals a day, which? 182 
 
 W. 
 Wheat, analysis of, 105 
 Wheat, right culture of, 164 
 Woman, emancipation of, 181 
 Works, German and English, quoted 
 by the author, 209 
 
 Z. 
 
 Zoophaga, the, or flesh-eaters, 17 
 
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