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service, indirectly by increasing the maternal milk supply when this is 

 deficient and directly by supplying the best substitute for mother's 

 milk and cow's milk which has yet been discovered. 



A fact of importance in relation to the protein of nuts and other 

 plant proteins was pointed out first by Tissier of the Pasteur Institute, 

 and later by Torrey of Cornell University. These eminent bacteriolo- 

 gists both noted that plant proteins have little tendency to take on the 

 putrefactive changes which are always found present in animal pro- 

 teins exposed to the influence of warmth and moisture. 



My first experiments in an elfort to make nuts more digestible 

 led me to produce peanut butter. This was for several years produced 

 in small quantities by consumers with the aid of small hand mills es- 

 pecially devised for the purpose. It has now come to be a food staple 

 manufactured by numerous companies and may be found in every 

 grocery in the land. The methods of production now in general use, 

 however, are not altogether satisfactory. They involve roasting 

 processes in which some of the nuts are burned and thus rendered 

 very indigestible. 



In my efforts to find a substitute for milk, peanut butter did not 

 prove to be satisfactory. Although closely resembling nuts in its 

 composition, the peanut is a legume rather than a nut and contains 

 a considerable proportion of raw starch and so requires thorough cook- 

 ing before it can be well utilized by the human digestive apparatus. 

 By avoiding roasting and adopting special methods of cooking I suc- 

 ceeded in producing a product resembling malted milk, and for most 

 people fully as palatable, which has been quite extensively used under 

 the name of Malted Nuts. But true nuts are ready for immediate use 

 as they come straight from the hand of Nature without any culinary 

 preparation whatever and their digestibility is certainly not improved 

 by cooking. 



For complete nutrition, the protein and fats of which nuts consist 

 almost exclusively, must be supplemented by carbohydrates. In the 

 natural dietary these are supplied by fruits, green shoots and roots. 

 In cow's milk this element is represented by lactose, a carbohydrate 

 which is not only a food but a protective agent of the greatest value. 



Meat, which consists of protein and fat, quickly undergoes putre- 



