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up and dried, retaining their original salts, can be obtained in other foods. Many of those foods also furnish other valuable factors not found in the grains.

The entire nine organic salts, contained in oats, barley, buckwheat, corn, wheat, rice and rye are also found in nuts, in herbs, in the legume family and in vegetables as well as in fruits.

The percentage of salts varies in degree in the different kinds. The same salts may be found however.

All these salts as well as protein are found in lettuce and spinach. All green plants possess an element essential to life which no other kind of food contains. This is chlorophyll, which may be called condensed sunshine.

HULLED RICE.

We are still booming hulled rice and have not really told of it a third of what it deserves. Following is a letter from a rice milling firm which throws some interesting light on the subject: "We will furnish hulled rice in quantities of 1,000 pounds, or more. As you are probably aware, we are manufacturers, turning out a large quantity of rice every day, from one thousand to fifteen hundred 100-pound packets, and we have to sell by the car load in order to get rid of the output.

"Unpolished rice is a 'side line,' you might term it, but we believe in it and are willing to give it the necessary time and attention required in handling that we have found necessary to do, i. e., in small quantities. Now, if we take on ourselves the hulled rice proposition, we will probably find it necessary to put on more book-keepers and more stenographers, since there is as much routine work connected with the sale of one case of rice as there is with a carload.

"We are sorry you have become so enthusiastic over hulled rice, since it is our sincere belief that it will not take the place of unpolished rice. Unpolished rice is so much superior to the polished rice and it does have a chance to displace the polished. Why not everybody concentrate their efforts on the unpolished?

"However, as we have stated above, we will be glad to supply the hulled

This firm (McFaddin-Wies-Kyle Rice Milling Co., Beaumont, Texas) was the first firm to put unpolished rice in packages and sell at a livable price. They have gone to much expense to put their unpolished rice on the market. They have had to fight the small dealer and jobber, who wanted goods that would keep one hundred years without any loss to them, in other words, handle a rice in which no self respecting weevil would find itself, where no animal life would be attracted for food because the stuff was devoid of nourishment for even worms.

Unpolished rice is richer than the polished in nutritive qualities, therefore weevils will get out a search warrant and enter where this rice is. All real food has the same fault.

Cereals processed, kiln dried and converted into sawdust, will keep for years without being visited by insect life. We do not crave food that bugs do not want. Do you?

Rice, rich in oil and nourishment, as is the hulled rice, being in its original state, with only the shell, the hull removed, dealers do not care to stock up with, for if not sold within six months after coming from the field, it would be so inhabitated that they could not fool the people into eating it.

This, you see, is in self-interest. In consequence of this fact this rice milling company has had many obstacles to overcome. They put up in sealed packages the unpolished rice, superior to polished and talc coated rice of commerce, and deserve patronage. They say they believe in it. As millers they know its value. Again, as millers, they also know the greater value of hulled rice, but dealers will refuse to stock up with it, fearing loss of money.

They are not interested in loss of nutritive value of the rice to the public.

We are thus interested and for that reason we are "enthusiastic" over this hulled rice.

We have, within three months in

troduced it into five different states and have sent free samples to nearly every state in the Union to those who would be likely to put it in stock or interest their friends to club together and order it.

We are not in the commercial business, but we are on the war-path for honest foods, those complete in their entirety. We are for the masses and not for the few who wax rich on what they rob the public of.

Talk hulled rice to your friends, order it of the nearest dealer who has it. More will follow. Hunt up the dealers who now handle it and send to them for it. See their ads. in this magazine,

Hulled rice tastes more like hominy than rice when cooked. Try it once and it will regularly appear on your table thereafter.

ENTIRE WHEAT BREAD.

One of the secrets of good entire wheat bread is to so make it that the hands never touch it. In the days when the editor used yeast, she made bread by the following directions:

Into two quarts of entire wheat flour (be sure it is the real whole wheat flour and not a mixture of a poor quality of white flour and bran), add enough warm water, with the dissolved yeast cake, to make into a stiff batter. If liked, a spoonful of brown sugar may be added. This bread will taste very well with no salt, as most people use salted butter on their bread. Cover the batter and place it in a warm corner over night to rise. It will have risen about double its original size if kept in a moderate temperature night. The next morning use a strong, iron or wooden mixing spoon to stir with. Beat and stir the batter thoroughly. Oil four medium sized pans; take up the batter on the spoon and evenly divide in the pans, only half filling them. Set in a warm place to rise and when pans are nearly full, place in hot oven. After baking half an hour, turn the pans in the oven. Brush over tops with oil, to brown

over

and make a tender crust.

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Time required for baking is usually three quarters of an hour. These loaves will come out light and brown, as wholesome as bread made with ferment of any kind can be. Let the loaves cool without covering. When cold keep in a stone jar and they will be moist and sweet for a weekif it is possible to keep them so long. MIKADO SCONES.

Rub one cup of boiled, hulled rice through a sieve. Beat it until every atom is creamy and smooth. Warm and add two tablespoonsful of ko-nut, the beaten whites of three eggs, one cup of ground, hulled rice, mix well and pour into hot muffin pans, previously well oiled. They are good hot or cold.

RICE NOODLES.

'Grind hulled rice into a fine powder, or have your miller do it for you. Mound a quart of this flour in the center of a mixing board. Make a well in the centre of the mound. Separate four eggs and pour the yolks in this depression. Have the hands scrubbed clean and the nails well cleansed and use the hands to incorporate the eggs and flour. It will work into a stiff paste. Beat and pound it for a half hour after it is made into workable shape. Keep the board dusted with the rice flour. When ready to roll out, have a clean broom handle and use this instead of a rolling pin. Roll out to paper thinness with the handle. When, finally, all is rolled out that can be stretched, roll the sheet over the broom handle, smoothly, tightly and carefully slip the handle out, placing the roll on the board and with a sharp knife cut across into fine strings. When all is cut, shake them out and lay across the broom handle, laid across two chairs, in a sunny window and let dry for an hour or more.

These noodles are a fine addition to a nut roast, as given in this departThe noodles ment at various times. can be cooked in a small quantity of vegetable stock, tomatoes added. They will require a half hour cooking; after Meat catcooking add the tomatoes.

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ers use the noodles with chicken, veal and beef ragouts.

A FEW CEREAL DESSERTS. Here is a dessert made of bran, which will be found delicious when eaten with cream: Into a quart of boiling water slowly sift clean bran with the hand, stirring briskly with a wooden spoon, just as the old fashioned corn meal mush is made. Stir the bran in slowly until it is a thick, creamy mass. Set back on the stove and let it slowly cook for two hours. Again let it come to a boiling point and add the thickening, as follows: Mix two tablespoonsful of entire wheat flour with water to make a cream. After smooth, stir into the boiling bran gruel. Let it cook into a thick mass. Pour into moulds which have been dipped in cold water. The dessert should come out a nice, delicate jelly. This is pleasant` served with cream and honey. Bran is a most wholesome and nutritious food.

Corn meal of the yellow variety can also be made into quite as delicate a dessert when cooked in the same way. Barley flour can also be made into another nice dessert. Hulled rice, cooked into a mush, beaten and mashed until smooth, heated and cooked into a gruel, sufficiently thick to stiffen into a mould will be found nice. Raisins or other dried fruita can appropriately be added to these desserts.

ITALIAN POTATO PUFFS. Into two cups of mashed potatoes stir a third cup of pineapple grated cheese. Add a spoonful of sweet butter and a grating of garlic. Mould into cakes. Brush over with white of egg. Brown in oven. When nearly finished toss a bit of grated cheese over tops of cakes. Serve with lemon sections and parsley for garnishing. EMERGENCY SOUP.

Who has not come in from a long, cold drive, or jaunt, perhaps on a rainy or cloudy day, with no preparation for dinner and wished for a good, old fashioned bowl of soup, hot and steaming?

Here is a recipe which will help you out on such occasions and the ingred

ients can be varied to suit the larder:

Put through the chopping machine two raw potatoes, three medium sized carrots, chop an onion if liked and toss all in a pan in which two tablespoonsful of oil have been heated. Stir three minutes, or until brown. Into a quart of boiling water throw this and let it cook a half hour. If cold boiled rice, or any other vegetables are on hand add them. A half teaspoonful of celdust of sweet majoram bay leaves give piquancy A few slices of lemon will

ery seed, and a few to the soup. add pleasantness also. If a cup of canned tomato is about, that will lend' a delightful flavor. If desired a third of a cup of nuts may be flaked and annexed just before removing from the fire.

CHAFING DISH SUPPER.

MENTS.

A chafing dish supper of creamed carrots and toasted scones might be acceptable to vegetarian homes.

Some night, for a novelty, suspend from iron tripods, in the centre of the table, an old fashioned iron kettle, with an alcohol lamp under it. Have in the kettle a savory, vegetable stew and a long handled ladle for dipping the stew out in the plates.

The master of the house can attend to this part while the hostess splits, toasts and butters unleavened scones at the chafing dish and passes around.

This makes a jolly and informal dinner, simple, wholesome and real oldtimey, minus the roaring fire-place and log cabin with the winter wind stealing through the chinked walls.

In each of these menus a fair balance has been given, carbonydrates, portein, fat, mineral salts and a green, furnishing chlorophyll, so essential to the health of the animal body.

In the dried fruits we get carbohydrates. In nuts we also get carbohydrates, fat and protein combined, as well as organic salts, which we also find in all these uncooked, unprocessed and natural foods.

Honey is a carbohydrate, as well as furnishing organic salts which cannot be found in sugar or manufactured syrups.

The dried olives are rich in organic salts, calcium, potassium and sodium being especially rich salts in these products and furnishing fat, about 75 per cent pure olive oil.

In the green herbs we obtain chlorophyll, that element so essential to life, which builds up the ox, the horse, all herbiverous animals grazing in the fields of live green. Green herbs furnish this element which no other food does. For palatability we get the crisp, the green, the savory in nuts, as well as something hard to chew, the acid in the citrus fruits, the sweet in the dried fruits and honey.

These elements and needs are required according to custom and tradition, usually sought in the five course cooked dinner.

Here we have all these elements and requirements in simple, natural form. In a form which the digestive organs can readily take care of. They do not throw undue labor on the ex

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cooked foods we do so because such foods generate and maintain life and vitality.

They are vital foods. Cooked foods, whether grape nuts, flaked wheat or whatever has been processed and the vital forces in them destroyed, are not in any way better than a baked potato or roasted wheat. They are devitalized, therefore a poor substitute for food.

1

It should always be remembered the action of artificial heat chemically changes food so that it is not, in the strict sense of the word, any longer food. It is merely filling. It is matter that clogs the system and casts much labor upon the excretory organs to eliminate. What is not eliminated remains to poison the system; hence creates disease.

Disease is but the result of an inability of the system to throw off the poisons generated in the animal body. If the food is wrong there will be that much extra labor thrown on the organs of waste and the body lose vitallity through unnecessary effort to adjust itself to conditions.

We suggest in these menus vital foods which will furnish the body with necessary elements to build and maintain the body. These foods furnish fuel, heat and energy.

In them we get carbohydrates, fat, muscle-makers, flesh formers, the ash and a combination which in every way replaces the power taken from maintains the body during life and the natural equipoise required for health and potency.

There is nothing distasteful in these menus, nothing which one would not eat at an ordinary course dinner, salads being intermediate, nuts and dried fruits after one had sufficiently dined on previous food, the citrus fruits as a prelude.

When, however, these sustaining foods are offered in all their completeness, minus the usual filling, one imagines he is not dining sumptuously.

You are dining well; you are taking real food and that which will build and not destroy.

Alfred Tomson, Omaha, Neb., writes: "I am handing you herewith, through the aid of Uncle Sam, Nos. 1 and 2 of the Fellowship Messenger. You will perceive an improvement in the second issue, which, barring some typographical errors and the omission of the date line, is not to be sneezed at, so far as appearances go. The Messenger will still be improved and made as perfect as may be. It is my intention to make it a 12-page soon and publish it regularly monthly.

"Will you put the Messenger on your exchange list?

"Of course it don't come up to your magazine yet, but it will grow.

"I shall be glad in some future issue to give your magazine special mention in the Messenger.

"I wish you success and a Happy New Year."

M. E. Yergen, author, Chicago:"The booklet, 'Food as a Medicine,' is out of print at present and cannot be supplied. Through pressure of other matters, I had neglected to speak of this until my attention was called to it by receiving several orders for the booklet.

"I am refunding all money that has reached me in response to the review in the Vegetarian Magazine.

"The subject matter of the booklet is under revision and will appear in a better and more complete form, it is expected, sometime during the next few months. I am pushing the

matter with all possible haste as I feel intensely the great need of accurate and practical knowledge regarding Nature's neglected health storers and health preservers.

re

"In the meantime, any one wishing to communicate with me about health matters in this connection, should address me at Chicago, Illinois. Mail reaches me promptly without any street address."

Jo Carey. "At the last meeting of the Vegetarian Society Dr. Drews,. the eminent author and dietician, stated that nearly all ailments or diseases of mankind, if taken in hand during the early stages, could be cured by a proper course of dieting." There is no doubt of the truth of the statement in the minds of all thoughtful, reasoning people who have given the subject any consideration; but a local punster writes and prints in a city daily, on the inspiration of Dr. Drews' address:

MODERN THERAPEUTICS.