240 



GLEANINGS. IN BEE CULTURE 



Health Notes 



"good health and a good bank account 

 at one stroke." 

 I have thought fit to copy the following 

 iiom theYoungstown Telegram, contributed 

 by Ella Wheeler Wilcox, because it hits so 

 completely just what Terry and I have been 

 ior years trying to drum into the minds of 

 mankind. It not only hits squarely the high 

 cost of living, but it also hits just as square- 

 ly a method of avoiding expensive medi- 

 cines and doctors' bills. 



ONE man's diet, and WHAT IT DID FOR HIM; SUCH 



A MENU CALLS FOR GREAT SELF-DENIAL ON THE 



PART OF MOST HUMAN BEINGS, BUT IT 



SAVED THIS MAN FROM THE GRAVE. 



In an exchange a man writes an account of how 

 he keeps his family in health and with appetites sat- 

 isfied on an incredibly small sum of money. Three 

 people live on two dollars a week, and enjoy the best 

 oi vigor. There has been no physician called in the 

 last seven years, and the bank account has grown 

 steadily. 



The diet prescribed by this man would call for 

 great will power and continual self-denial on the 

 part of most human beings. 



It is a curious fact that even those men and wom- 

 en who believe themselves to be quite spiritual in 

 tleir ideas of life, and who would Lo horrified to 

 think any one regarded them as carnal or gross in 

 their tastes, are yet unable to eliminate from their 

 diet for any length of time the foods which they 

 know to be injurious (or at least unnecessary to the 

 sustaining of strength and health). A very charm- 

 ing young woman, who is filled with high ideals of 

 life, declared she would rather die and be done with 

 it than force herself to give up her favorite foods 

 and beverages (coffee in particular) in order to 

 benefit her health. 



Nevertheless, when a man makes such positive 

 statements regarding the benefits resulting from such 

 a diet, benefits to body and purse, it is worth con- 

 sidering. Let us listen to what he says: 



" Here's a well-balanced ration for one day. I eat 

 only a little fruit for my breakfast. 

 " Breakfast — One apple or banana. 

 " Dinner — One dish of home-made corn flakes, one 

 dish of boiled wheat cereal, one dish of vegetable 

 salad, two or three slices of whole-wheat bread, one 

 La nana. 



" Supper — One dish of home-made wheat flakes, 

 one dish of home-made hulled hominy, one baked 

 potato, one dish of fruit salad, whole wheat or gra- 

 liam bread. 



■' I suppose you will say that sounds monotonous, 

 but I don't eat to gratify a discerning and whetted 

 appetite. I eat to be strong and well, and to supply 

 uiy body with the foods that it really needs. 



" Nine years ago I was a wreck — worse than that, 

 tvo doctors gave me from two to four months to live. 

 " The food elements needed by the body may be 

 divided into seven classes — protein, starch, sugar, 

 fats, salts, cellulose, and water — and these again 

 into about fifteen different chemical elements, all of 

 which are found in a sirgle kernel of wheat, in just 

 about the correct proportions. 



" No other food in the world equals wheat in per- 

 fection. I have lived on wheat in various forms 

 with about 10 per cent of nuts, for weeks at a time'. 

 " I am careful about buying my supplies, so that 

 they will cost me the least money. I have a flakin"- 

 machine. You can buy one, and make your own 

 flakes at one cent a pound. I buy the corn and 

 wheat for flakes by the bushel, and watch for op- 

 portunities to buy the fruits and vegetables at lowest 

 cost. The apples and bananas usually cost me about 

 three cents a pound, and my bananas I always get 

 dead ripe — just turning black, as thev are best then 



" I buy bread one or two days old at the rate ot 

 five for ten cents, for nothing would induce me to 

 ear, new bread. Cabbage and many other vegetables 

 I eat raw. 



'■ If I sometimes feel that I am not getting enough 

 protein I add raw peanuts when I am making, flakes 

 and a little soaked di'ied fruit, such as figs, raisins, 

 or dates, to make it a little more palatable. 



" And all I drink is water — but plenty of it — 

 though never near meal time. 



" Now, that is my rule for health, and that is what 

 I eat. "What do you say to it? If you could have 

 seen me nine years ago and could see me now you 

 would know that there is something in it, for I am 

 about the healthiest person you ever saw." 



While the men and women who are enjoying good 

 health may not feel interested in this menu, it should 

 be clipped and saved, and tried by the many dyspep- 

 tics who are paying useless money for patent medi- 

 cines and feeing doctors with no results. 



Poor people who are trying to sustain life on 

 cheap food badly cooked, and who find the food 

 trusts an insurmountable obstacle to economy, could 

 not do better than to give this diet a fair trial for a 

 few months. 



Health and a good bank account may result — two 

 great factors in happiness. 



This man has a fruit meal for breakfast 

 instead of supper, as I do. The dinner is 

 nbout like mine; and, of course, if he has a 

 fruit breakfast he wants something differ- 

 ent for supper. " No other food in the world 

 can equal wheat." Terry and I have come 

 lo that conclusion exactly. Can some one 

 rell us about this flake-making machine? 

 Biead two or three days old is what I al- 

 Avays call for if I can get it. I also eat raw 

 peanuts occasionally — parched, of course. 

 When fresh fruits are scarce I "go for '' 

 the dried or evaporated fruit as you may 

 remember. Drinking water between meals 

 is also a very important matter. I heartily 

 agree with the writer where she says you 

 had better clip out the above and paste it 

 ujj where you can see it often. Now please 

 note the concluding sentence — ■" killing two 

 birds with one stone " with a vengeance — 

 (jood health and a good bank account at one 

 stroke. Are you not ready to exercise a 

 little self-control as above? 



We submitted the above to friend Terry, 

 and he replies as follows : 



The " flaking-machine " which Mr. A. I. Root re- 

 fers to in a recent letter, and which is mentioned 

 in inclosed proof, is made by The Dana Mfg. Co 

 Cincinnati, Ohio. It is called " The Dana Food- 

 chopper." I bought one several months ago, of the 

 Chicago man referred to by Ella Wheeler Wilcox, 

 for $1.25. It will " flake " into narrow stringy rib- 

 bons wheat which has been soaked for four or five 

 hours until soft clear through. I tried this " flaked 

 wheat " faithfully, both raw and cooked. For cook- 

 ing we much prefer wheat cracked finely, or granu- 

 lated, in our hand mill, and it is much less trouble 

 to prepare it. 



The Dana is a much better cutter than we have 

 had before, and it is far easier to wash, as there 

 are only two pieces, and they are easv to get at. 

 Ours is No. 20, a small size. 



It is possible that this raw flaking-machine wheat 

 is better food than our cooked cracked wheat, but I 

 am doubtful about it, and we like the cracked wheat 

 better. I think it well to be slow about accepting at 

 tlicir face value all the statements in that ariicle 



Hudson, Ohio, Nov. 3. T. B. Terry 



