904 



GLEANINGS IN BEE CULTURE. 



Dec. 1. 



THE SALISBURY TREATMENT; HOW TO PRE- 

 PARE THE LEAN MEAT. 



A LETTER FKOM DR. SALISBURY HIMSELF. 



Dear Mr. Root:— I notice in Gleanings for 

 Nov. 1, page 817, an article on the preparation 

 of '■ Salisbury steak." which is most decidedly 

 wroug. The writer evidently had no idea of 

 the fundamental principles of causes of the 

 various diseases. The whole reason why the 

 beef is ground is to extract the fiber from the 

 muscle-pulp. This fiber is the very element 

 which causes so much trouble by producing 

 thickenings of various ti>sues throughout the 

 body, and causing partial and complete paral- 

 ysis; and it is very essential that it should be 

 removed from the beef, as far as possible, espe- 

 cially in the cases of those who are very sick. 



The following is the correct Instruction for 

 the preparation of the beef: 



Eat the muscle-pulp of lean beef made into 

 cakes and nicely broiled. This pulp should be 

 as free as possible from connective of glue 

 tissue, fat. and cartilage. The "Enterprise 

 chopper No. X" (10) answers very well for 

 separating the connective tissue from the pulp. 

 When this machine is new the knife should 

 have the sharp edge taken off with a whet- 

 stone, so as not to cut the fiber, and the end- 

 plate should not be screwed up too tightly, but 

 left loose, to allow a small space between it and 

 the knife — enough to prevent citfting the fiber, 

 and allowing it to be caught by the knife and 

 by the holes in the end-plate. After grinding 

 half a pound or a pound it will be noticed that 

 the beef does not pass through. This is due to 

 the holes being filled with the fiber, and fiber 

 also collecting on the edge of the knife. Take 

 oflf the end-plate and knife, and remove the 

 fiber, and proceed as before. 



In order to get out all of the fiber or connec- 

 tive tissue it is necessary to unscrew the end- 

 plate and remove the fiber several times, and 

 to put the beef through the machine from three 

 to five times, according to the quality of beef. 

 Previous to cliopping. the fat, bone, tendons, 

 and fascise should all be cut away, and the 

 clean muscle cut up in pieces an inch or two 

 square. Steal<s through the center of the 

 round are the richest and best for this purpose. 

 Beef should be u.sed from well -fatted animals 

 that are from four to six years old. 



The pulp should not be pressed too firmly 

 together before broiling, or it will taste livery. 

 Make the cakes from half an inch to an inch 

 thick. Broil slowly and moderatelv well over a 

 fire free from blaze and smoke. When cooked, 

 put it on a hot plate and season to taste, with a 

 little butter. " pepper and salt." 



If you follow these directions you will have 

 fine cakes free of fiber— tender, and in all a 

 complete article of healthful diet. 



J. H. Salisbury. ~ 



170 W. 59th St., New York, Nov. 15. 



I am sure, doctor, we are ail of us greatly 

 obliged for these timely words from the discov- 

 erer and originator of this method of treating 

 disease. Ernest wisiies me to emphasize the 

 fact that there is great need of an intelligent 

 physician to direct, especially where the dis- 

 ease is a serious one, and where it is necessary 

 to come down to an absolutely lean-meat diet 

 and nothing else. I have known many cases 

 where people were greatly benefited by simply 

 using more meat and less vegetables, especially 

 avoiding the excessive use of suear and other 

 sweets. I can remember all along during the 

 past 25 years, especially when my work requir- 

 ed me to be in the office more than usual, Mrs. 



Root would again and again say something 

 like this: 



" Look here, dear husband, you are getting 

 into trouble jusi because you have neglected to 

 eat meat of late, and you are eating too much 

 other stuff that you should know by experience 

 you can not stand. Now just let me prepare 

 your food, and map out your diet for you for 

 only just a few days, and see how quickly you 

 will come out all right." 



Well, she did bring me out all right: but not- 

 withstanding I kept getting skeptical, or sug- 

 gesting that other things would do as well as 

 meat. By the way, there is one thing that I 

 wish to mention. A great many people say 

 that it mighi do for others, but it would never 

 answer for them at all. They could not eat it— 

 don't like it, and would starve to death, etc. 

 In fact, when I recently adopted the exclusive 

 meat diet I talked about the same way. In 

 just three or four days I began to like my meat, 

 and I can't remember a single occasion during 

 the whole past throe months when I did not 

 have a good appetite, and have eaten with a 

 good relish at least 10 or 12 ounces of the ground 

 meat. When I got to using sirloin meat instead 

 of the ground meat, at first I began to swallow 

 the hard or gristly portions after I had chewed 

 them pretty thoroughly. But I found this did 

 not answer; and since then I have been having 

 a small dish right beside my plate, where I put 

 all hard, tough, and gristly portions, after 

 chewing them enough to recognize what they 

 are. Where digestion is weak or impaired. I 

 am sure all these portions should be carefully 

 taken nut of the mouth. 



By the way. the publishers of the Salisbury 

 books. Kellogg & Co.. 1031 Sixth Ave.. New 

 York, or H2 Church St., Toronto, have kindly 

 furnished us a lot of little hints, in pamphlet 

 form, entitled. 'Who is Dr. Salisbury?" and 

 they give us a very complete history of Dr. 

 Salisbury's discovery, and much other valuable 

 information. We can mail them free of charge 

 to anybody who applies, or you can get them, 

 if more convenient, of the publishers, as above. 



EGGS AS A HEALTH FOOD. 



Dear Friend Root:— I hare rend with great inter- 

 est what you liave recently .said in Gleanings on 

 the subject of liealth. I have tried using: the broiled 

 beefsteak, with excellent results: hut I have 

 watched anxiously to see if any thing would be said 

 regarding- the use of fresh eggs. There are many 

 people who need a change of diet to help them out 

 of a bad condition of liealth, but they do not live 

 where they can procure fresh beef everj' day. 

 Those who live in the country can produce the fresh 

 eggs right at home: and I think that, when proper- 

 ly used, they aie very helpful. I have found that a 

 piece of toasted bread and two or three poached 

 eggs make a breakfast that seems to agree with a 

 disordered stomach as well, or nearly so, as the 

 steak. But eggs should be properl.v cooked. They 

 should not be boiled hard. l)ut cooked to a .ielly, 

 either by poaching or by placing them in boiling- 

 water, and then removing the dish containing them 

 to tJie back iiart of tlie stove, wliere they will cook 

 to the proper degree in about ten minutes. 



A man in Vernon Co , this State, died at the age of 

 106 years. He was asked what had been his princi- 

 pal food. His reply was that he had lived largely 

 on scalded eggs. I know it has been claimed 

 that the use of eggs is against purity: but I believe 

 it is no more true than the claim that lean beef 

 makes people "ferocious." 



I should like to know the opinion of yourself and 

 the doctors as to the use of eggs. Tliey are not veg- 

 etable food, neither does tlie procuring of them 

 necessitate the taking of life. 



Browntown, Wis., Nov. 6. H.\rry L.^throp. 



Friend L.. I have omitted to say that we are 

 permitted to have the white of an egg with our 

 beef-diet occasionally. As it is principally al- 



