1906 



GLEANINGS IN BEE CULTURE. 



673 



Pretty soon Mr. Terry himself came out, 

 bareheaded and in his shirtsleeves, although 

 it was a cool April morning. Said shirt- 

 sleeves, I found out, later on, had no flan- 

 nels nor any thing else under them. A very 

 thin cotton shirt was all that covered his 

 arms and chest; and my old friend who was 

 so near the grave live or six years ago was 

 one of the best specimens of well-developed 

 physical manhood I ever saw. He was just 

 like the begonia and the geranium. He 

 asked me if I would like to take a wrestle, 

 and then he told me to feel of the muscles 

 of his arms and legs. I tell you, my friends, 

 there were many "happy surprises" dur- 

 ing that visit of three hours. He has de- 

 veloped like a prizefighter— not so much 

 flesh, however; and when I felt of the mus- 

 cles of his arms it reminded me of pressing 

 on an automobile-tire after you have pumped 

 it up good and hard. There was nut a bit 

 of yield. Now, this beautiful physical de- 

 velopment — this picture of health and 

 strength— came largely from his way of 

 dieting. I am sure you vdll be patient with 

 me if I go over the minute details of that 

 visit. 



We talked, and answered questions for 

 fully three hours, with scarcely a let-up. 

 Even while I was taking my meal of uncook- 

 ed food I kept talking. Terry says that is 

 not the best way, however; for if your mind 

 is on something else you will forget and let 

 that deUcious uncooked food slip down your 

 throat before it ought to go down. 



He has two meals a day — breakfast at 

 eight and dinner at five — nothing whatever 

 between meals— not even fruit ; and no water 

 or any other liquid until two hours after 

 each meal. 



The first course of this uncooked food was 

 Pettijohn's rolled wheat. Terry says he 

 has a teacupful at a meal, and so I took a 

 teacupful — just a cent's worth. Then you 

 want a good allowance of butter, say ab lut 

 a cent's worth. Now, do rot touch the 

 fruit or nuts until you are through with the 

 first course. Take a little butter on your 

 spjon, then a spoonful of rolled wheat. 

 When you begin to chew, it will seem like a 

 dry ration. But do not yield to any tempta- 

 tion to take a bit of tea or coffee, nor even 

 water or fruit — not just yet. Chew those 

 dry flakes with the butter until the motion 

 of your jaws prompts a secretion of saliva. 

 Your mouth and your food will then be moist 

 enough. Now take another spoonful, and 

 keep on chewing. If I am correct, your 

 grain ration is the most important part of 

 the meal, and you want to take thirty or 

 forty minutes to eat that teacupful of wheat. * 



* Our second text tells us that the use of uncooked 

 food is so old that Jesus' disciples used it; and while 

 we are not told that Jesus himself ate of it, I think it is 

 quite likely he did. Before roller mills were invented, 

 or perhaps mills of any kind to make the beautiful fine 

 flour and snowy-white bread (?), people ate the wheat 

 just as God made it, and it may be worth our while to 

 get back in some things to the simple ways of humanity 

 in ages past. I suppose wheat nicely cleaned would an- 

 swer in place of the rolled wheat; but the rolling pro- 

 cess greatly assists chewing it. until it is in its very 

 best state to be assimilated by the digestive organs. 



Now, do not get impatient and say you 

 have no time for such "folderol." When 

 you need a doctor, and have to stay in bed. 

 it will cose you more than an hour for each 

 of the two meals. Chew the wheat and 

 butter until they are just a creamy liquid. 

 Of course, your teeth should be in good 

 shape. If they are not, go to a dentist and 

 have them fixed. By the way, I am talking 

 to sick people now. "Those that are whole 

 need not a physician," as Christ told us. 

 If you will be patient, and do just as I say, 

 you will find this part of your meal very en- 

 joyable. 



After you get done with your grain, take 

 some nuts. The nuts supply the place of 

 meat. They furnish the protein, if I have 

 got it right. Chew the nuts in the same 

 way. 7 liKe peanuts properly roasted. May 

 be Terry would say that is cooking. He 

 prefers the meats of English walnuts, and 

 he grinds them up in an Enterprise grinder 

 —the same kind we have described for 

 grinding beefste^.k; and when he goes out 

 on a trip he has just a can of ground meats 

 and a package of rolled wheat ; and he can 

 travel on the Pullman cars or any other 

 kind of cars and have his lunch at the usual 

 time and at an expense so trifling and insig- 

 nificant that the most poverty-stricken per- 

 son in the land can not urge that it is beyond 

 his means. 



After the careful and deliberate chewing 

 of the grain and nuts, you can have all the 

 fruit you want— any kind of fruit so it is 

 well ripened and ea.^y of digesti ^n. I told 

 friend Teri-y that bananas did not agree with 

 me. He said it was because I did not pick 

 out those that are perfectly ripe— the ones 

 that are black all over, and which you can 

 usually get at a low price. As soon as he 

 suggested it I remembered I knew it before 

 but I had forgotten it. Many kinds of fruit 

 are not easily digested until they are so dead 

 ripe they come pretty near decay. Please 

 do not understand that I recommend decay- 

 ed or rotten fruit by any means. One spring 

 a wagon came along when apples were verj 

 scarce, and the driver had some Fallawater 

 apples that had be^n kept in cold storage. 

 They were so mealy one could peel them just 

 as you would a very ripe peach; and the apple 

 would almost mush up in your hands. When 

 I c"'uid not eat ordinary wilted or tough ap 

 pies I could eat these in any quantity, and 

 feel happy. -Look out for green fruits or 

 wilted strawberries. 



By the way, you had better work into 

 the'ie things gradually. My impression is 

 that anybody can eat and digest the rolled 

 wheat I have described, but I may be mis- 

 taken. With nuts or any thing that your 

 stomach is unused to, take only a little at 

 first. 



I believe that the fruit I enjoyed most 

 was some uncooked dried peaches. Instead 

 of cooking these dried peaches they were 

 soaked for 48 hours in water. I am sure 

 this fruit must have been ripe and mellow 

 when it was dried or evaporated, because 

 the peaches seemed almost equal to the ripe 



