1895 



GLEANINGS IN BEE CULTURE. 



871 



with greater appetite and zest than I ever ate 

 any thing before in my life, I verily do believe. 

 Of late I am allowed with this meat diet say 

 about one ounce of zwieback, such as I have de- 

 scribed; and. by the way, one ounce, if it is 

 made right, is a pretty good slice of bread. I 

 am also allowed a piece of butter about as large 

 as will lie on a teaspoon without heaping it 

 up very much; and for the past few weeks the 

 doctor has permitted me to make some explora- 

 tions in the line of testing different kinds of 

 vegetable food. P^or instance, when I insisted 

 that I could digest corn-meal mush when thor- 

 oughly cooked a long while, he told me to try it 

 — eat a small sauce-dishful for breakfast only— 

 not any other vegetable food during the day. 

 The one experiment satistied me that the doc- 

 tor was right. Corn meal is by no means the 

 grain to choose, if you want one easy of diges- 

 tion. Bread made from whole-wheat fiour is 

 ever so much better, but the zwieback is still 

 better. Rice, when cooked a long while, is per- 

 haps as easy of digestion as ^ny thing else un- 

 less it is the zwieback. Some' of the patients 

 eat green peas, witliout trouble — that is, when 

 the peas first begin to ripen, and none are old 

 and hard. The green peas did not do for me at 

 all. They were even worse than the corn meal. 

 I need not tell you of other experiments made; 

 but my final conclusion was that the doctor 

 knew his business, and had a better knowledge 

 of my particular case than I had myself.* 



I have always had a great fondness for baked 

 apples; but the doctor felt pretiy sure I had 

 not got to the point yet where I could manage 

 them, and one or two tests showed me he was 

 right. A few days ago. however, it occurred to 

 me that a little baked apple, or plain apple- 

 sauce without sugar, would go well with my 

 granose, and notdoharm. Mrs. Root made some 

 plain sauce for me out of rambo apples, cooking 



* Perhaps I had better acknowledsc rig'ht liei'e 

 that I have had an attack of my chills since T liave 

 been on the meat diet. After 1 liad been experi- 

 mentniK on corn meal, green peas, and baked ap- 

 ples, it bappened 1 was called to a cliurch confer- 

 ence in a remote part of our county. It was in a 

 small town wliei-e there was neither hotel nor meat- 

 market. I did not discover tliis until .iust at meal- 

 time, alter a prolon<;i'd at'teninon session. J tliousht 

 I would ask one of tlie waiters to yet me some meat 

 of .some kind ; but there was a greater crowd to dinner 

 than they e.xpec-ted. and eveiybodj' was hurried and 

 worried; so for once I ate a promiscuous dinner of 

 chicken-pie, soft fresh bisciiit.s, cookies, etc. There 

 did not seem to be any help for it unless I intruded 

 my " peculiar notions" (as people might call them), 

 and so I submitted. The next morning- I had sore 

 throat; then T was called away from home ag^ain, 

 ate two more " reg-ular meals." and got my digestive 

 apparatus completely out of tune, took "one of my 

 old severe colds, had to be bundled up with fur caj) 

 and overcoat, und flnally became so hoarse a part of 

 one afternoon that I could not speak a word, and 

 for the flr.st time in my life I had to write on a piece 

 of paper what I wanted to say. Nobody could read 

 my hasty wi'iting (not even Mrs. Boot herself), and I 

 tell you T was in real trouble. Sick, sore, weary, 

 cold and cliill.v, I could not speak a word. I finally 

 decided to go back to the doctor and confess my 

 shortcomings. He said it was just what I might 

 have expected, and that it was entirely the result of 

 my backsliding and getting away from m.v regular 

 meals and habits. Rut he finally told me to "l)e of 

 good cheer;" for if I would get right back to clean 

 ground meat, and nothing else, for four or five days, 

 all would be straight. At the diet-house Mrs. Fer- 

 guson gave me new courage hy saying she liad seen 

 the doctor get his patients out of similar trouttles 

 again and again. " Why," said she, " he just 'cleans 

 the cold right out of them ' by his doses of hot water, 

 and strict meat diet, and they are all riglit again in 

 two thi'ee days." It took me about a week to get 

 back into the straiglit path from which I had stray- 

 ed away, and it left me perhaps a little sadder, and I 

 trust a little wiser, for my experience. 



them several hours. About as much of this 

 sauce as one ordinarily gets in a piece of apple- 

 pie was given to me in a saucer. Instead of 

 putting my spoonful of buiter on the meat I 

 spread it ovej' the warm apple sauce. Then I 

 sifted on about lialf an ounce of granose. An 

 ounce of granose tnaktis a great heaping saucer- 

 ful, as you will notice if you try it. Well, this 

 made my delicious pie. The butter furnishes 

 the shortening, and the granose the crust. 

 Surely there was never made by housewife or 

 anybody else a more crisp, flaky, toothsome, and 

 delicious pie-crust than the granose formed. 

 With my spoon I mashed it iiown into the melt- 

 ed butter and sauce. I have now eaten a simi- 

 lar dish perhaps half a dozen times, and it 

 agrees with me to perfection. The other half- 

 ounce of my granose is sprinkled in the gravy, 

 with my sirloin steak: and if the combined 

 culinary art can get up a more delicious meal 

 — that is, from my point of view — I have never 

 yet found it — meat, fruit, and grain combined. 

 If your apples are made into sauce, without 

 sugar, they preserve the distinctive flavor of 

 each variety; and the fact that I can now eat 

 the different apples that are talked about, in 

 the way I have described, and enjoy tbem as I 

 never enjoyed them before, fills me with grati- 

 tude and thanksgiving. 



Yesterday afternoon, when I awoke from my 

 nap. almost before consciousness was fully re- 

 stored, the thought came into my mind — 

 " T'raise God, from whom all blessings flow:" 

 and I greatly enjoyed singing it out loud; and 

 not only the words but the sentiment welled up 

 from the bottom of my heart. 



Some of Dr. Miller'.s friends felt troubled be- 

 cause I got down to 110 lbs.; so they will feel 

 glad to know that to-day. Nov. li. T have got up 

 to 117,H' lbs., antt T feel happy, sti'ons. and well, 

 every hour of the 24. and especially the half- 

 hour or fifteen minutes before cli.nt}cr-time.* 



The gluten mush I spoke of in the last issue 

 is tiptop; but it is a very powerful and concen- 

 trated food, and does not seem to answer for 

 every meal jiiite a* well as the zwieback. All 

 these things, however, are nice for a change. 



FORTY POTATOES OF THE CI5AIG SEEDLING. 



Above we give you the picture mentioned in 

 our last issue. The Craig potato is remarkably 

 fine-shaped, a flattened oval, with eyes very 

 nearly level, so that it is easy to pare; no knobs 



* To-day, Nov. 13, 1 have got up to 121»4 lbs. 



