February, lyog. 



^Merican line Joarn^^ 



clog in his throat as though it were 

 dry bread. It is nearly impossible for a 

 healthy person to drink a glass of beer 

 or any substance containing atmospheric 

 oxygen products. As soon as it comes 

 in contact with the organized elements 

 of the system it effervesces, or else it 

 overpowers the living organisms it 

 meets and destroys their vitality. 



Effervescence is the process of sudden 

 disorganization into the finest atoms, 

 and these atoms are so fine that they 

 penetrate the nerve filaments so that the 

 organs which perform the swallowing, 

 or deglutition, laecome inactive, or for a 

 space of time, paralyzed. But this does 

 not prevent a glass of bad beer finding 

 its way into the stomach. The muscles 

 which compose the gullet, or esophagus, 

 can be brought into such a shape Ihat 

 the beer can be poured down, the same 

 as water can be poured through a 

 straight tube. By this method there is a 

 lack of the necessary deglutition. After 

 a few trials the drinker, becomes accus- 

 tomed to fixing the esophagus in the par- 

 ticular shape as his hand, eyes, nose, 

 tongue and his internal desires divine. 



After the esophagus has neglected to 

 perform its part of deglutition, the 

 neighboring organs, such as the salivary 

 and organs connected with and forming 

 the stomach, neglect to perform their 

 duties properly. Not only neglect to 

 perform their share of digestion, but in 

 time they become unable to do their 

 part. It is the same with bee-keepers. 

 They may think and presume to rear 

 queens, but put it off until some future 

 time, but unless they rear queens all 

 along they will find themselves unable to 

 rear queens at all satisfactorily. Words 

 and deeds are two different things. 

 They will be found trying to rear 

 queens. It will take a number of sea- 

 sons before their queens are of greater 

 account than lightning bugs. They will 

 compare with the milch cows which 

 dairymen talk about nowadays — that eat 

 their heads off. 



In the matter of food substances, 

 some commodities can be manufactured 

 more rapidly than they can be grown 

 from properly prepared soils, but we can 

 not reconstruct disorganized elements by 

 machinery. They may look tempting and 

 have some agreeable aroma, but electro- 

 magnetism has no aroma nor appear- 

 ance. Force can not be distinguished 

 by smell or taste. The system will be 

 compelled to utilize unorganized ma- 

 terials which sooner or later must cause 

 it to refuse to run from lack of power 

 in some organ. 



Honey contains the most organized 

 oxygen of any substances. It is not only 

 the most in quantity, out it is also strong 

 in carbon. The use of the carbon is to 

 produce friction, the same as sand in 

 the box of an axle. It assists to burst 

 and disintegrate the nutrient cells of 

 substances, which has the effect to pro- 

 duce a higher and quicker action, or, as 

 may be said, explosiveness. When a 

 nutritious substance comes into contact 

 with the muscular lining of the digestive 

 organs they are set into immediate ac- 

 tivity, but if those muscles have been 

 partly reconstructed of unorganized ma- 

 terial, the sensatory nerves are less pro- 

 tected, and the carbon acts as an irri- 

 tant, and causes a gripinpr pain. This 

 griping is usually located in the duode- 



num, or that part of the alimentary 

 tract immediately following the stomach. 

 It indicates that the bowels have been 

 accustomed to food substances which 

 excited less activity. These foods may 

 have been meats containing commercial 

 preservatives, bread, vegetables, or fruits 

 raised on poor soil, or any of the 

 health preparations which may have 

 been manufactured and stood on the 

 dealers' shelves considerable time. Their 

 only value is the sugar and cream or 

 butter. Tartaric acid and ammonia are 

 expanders, and they use up a large 

 portion of the electro-magnetic force in 

 the operation. In fact, they operate by 

 the use of the magnetic force of the 

 substance. Condensed foods like flour 

 or honey should be expanded by mixin? 

 them with bulky vegetables like beets, 

 carrots, cabbage, etc. 



Sugar dissolves more quickly than 

 honey because its atoms are unorgan- 

 ized. They are held together by ad- 

 hesion instead of affinity. Any one can 

 determine the difference between affinity 

 and adhesion by dissolving wheat flour 

 in cold water. If the flour is old it 

 will mix more readily than when new. 

 As a lubricant for the rolls of the 

 foundation mills I always use wheat- 

 flour paste — flour and water boiled to- 

 gether. They should be mixed before 

 the heat is applied. If the flour is a 

 year old, or if the flour is ground_ from 

 wheat which is 3 years old, the paste 

 will be so poor as to be of little account. 

 It will wash off from the rolls a good 

 deal like chalk, and the sheets of wax 

 will stick. In the boiling of poor flour 

 the paste will be thick in one or 2 min- 

 utes, but if the flour is from new wheat 

 it requires 10 to 15 minutes' boiling. 

 There is also a variation in the water. 

 It may be soft like rain water, or it 

 may be what is known as "hard" water, 

 obtained from some wells, and con- 

 tains lime or carbon. Hard water makes 

 paste in less time, but it is not so good 

 for use. 



The age of vegetables makes a varia- 

 tion in the time required for them to 

 cook. When young there is no organ- 

 ized oxygen. If cooked whole the out- 

 side is cooked several times while the 

 inside part may not be cooked enough. 

 The overdone portion is rendered un- 

 nutritious by expelling its organized 

 oxygen and unorganized oxygen of the 

 air taking its place, and a decided dif- 

 ference can be noticed in their digestion. 

 If reheated, the atmospheric oxygen will 

 be expelled and digestion will be im- 

 proved, but the electro-magnetism is not 

 there, and less strength will be pro- 

 duced. 



The life of the flour paste is within 

 the gluten cells. ^Heat applied bursts 

 these cells. If cooked too long the vi- 

 tality will be driven out and the paste, 

 though soft and plastic, will not adhere 

 sufficiently to shut out atmosphere by 

 what is called suction. These points 

 may seem small to the honey-producer, 

 but to him who makes much foundation 

 it pays to look to the paste or lubri- 

 cant used on the rolls. It will require 

 electro-magnetism. Bees have no use 

 for dry granulated honey, because it is 

 deficient in electro-magnetism. It has 

 changed its organized oxygen for the 

 unorganized atmospheric oxygen by mu- 

 tual contact. If the bees added water 



and consumed such granulated honey, 

 it would produce general debility in 

 their systems. If we heat up a couple 

 of gallons of such honey by adding 

 water and set it off to cool, in a few 

 hours there will be no sweetness in it. 

 The atmosphere carries it away. If its 

 sweet were organized cells of magnet- 

 ism, such a phenomenon could not hap- 

 pen except to a very slight extent. 



When we wish to start fermentation 

 in honey, we mix it with water the 

 same as we irrigate a piece of land to 

 make vegetation grow. If sufficient 

 honey is put in no other ferments can 

 thrive, because all other ferments grow 

 bv the aid of atmospheric oxygen. These 

 spores of fermentation come from the 

 atmosphere as the atmosphere carries 

 every variety of spore. The variety 

 of ferment in a sweetened liquid will 

 be decided by the amount or percentage 

 of richness in the sweet liquid. If no 

 ferment is exactly suited to use the. 

 particular amount of sweetness, then a 

 ferment will be propagated bv the proc- 

 ess of one ferment succeeding another 

 until' a suitable ferment is produced by 

 evolution. All other ferments will be 

 choked out until the honey ferment has 

 run its course. After this point is 

 reached there will be no more honey 

 in the liquid. There may be some ves- 

 tiges of partially-developed cells, and 

 from that down to ordinary vegetable 

 protoplasm, albumen and gluten. The 

 organized oxygen and electro-magnetism 

 have disappeared. If this fermentation 

 has taken place in the muscle cells it 

 would have produced power but no in- 

 toxication. Its atoms were not of suffi- 

 cient fitness to penetrate the nerve fila- 

 ments. This ferment is not alcoholic 

 any more than stomach digestion is alco- 

 holic. But the successive and succeed- 

 ing ferments which start up and utilize 

 the unorganized substances which re- 

 main are alcoholic. After one alcoholic 

 ferment has run its course another 

 starts, continuing to utilize the refuse 

 remaining from the preceeding ferment. 

 Each succeeding ferment is more rapid 

 than the preceding. As they can ob- 

 tain a supply of oxygen only from the 

 surface of the liquid, ferments are 

 propagated which can thrive with less 

 and still less oxygen until the dearth 

 of oxygen operates as a vacuum. It is 

 a substance that is badly out of order in 

 respect to its equivalent elements, es- 

 pecially oxygen and electro-magnetism. 

 It is less than the atmosphere. It is 

 nearly identical to ether, which occupies 

 the space 50 miles from our planet. 

 Ether penetrates where air is shut out. 

 Some varieties of corn attain to the 

 height of 15 feet, and others not more 

 than 2 or 3 feet. White clover gets 

 about 6 inches high where red clover 

 grows 2 or more feet. I have seen pines 

 12 feet in diameter growing beside other 

 varieties of pine which never attain a 

 diameter of greater than 12 inches. The 

 polar bear may weigh nearly a ton, 

 while tliere are other bears which do not 

 exceed the size of a house-cat. Be- 

 cause some colonies of bees do not ex- 

 ceed 10,000 to 15,000 bees, while others 

 number 75,000 to 100,000 bees, does not 

 change the variety of bees. Ferment 

 fungi are varied by environment also. 

 The consistency of honey is governed 

 or varied by the plants from which it is 



