54 



THF BEE-KEEPERS' REVijlW. 



account of his health that he will make this 

 change. 



«^«jr«*^* «■«■•»*« 



Baknet TavijOR writes as follows: "Dear 

 Hutchinson, I congratulate you and the Re- 

 view on the great article of Allen Pringle's. 

 It is the best of anything that has ever ap- 

 peared in the Review. I endorse every 

 word from personal experience. I don't 

 accept even your slight editorial criticism. 

 What a pity it is that every one cannot know 

 and accept these great truths before their 

 health is broken down. To those who will 

 heed it, Mr. Pringle's article is worth more 

 than a gold mine. " 



■»"^»ii^i<^«««". 



SUPEKIOE GRAHAM ELOUK. 



Mr. T. F. Bingham in congratuling me on 

 the Pringle article said " We use in our fam- 

 ily a kind of graham of which Mrs. Bingham 

 makes raised griddle cakes the same as buck- 

 wheat cakes are made. She also uses it in 

 making gems. They are nearly white and 

 very nice, and everybody likes them. They 

 are the whole wheat except the coarsest hulls 

 orbran. I go to a roller-mill and ask for 

 "brake-stock 'just before it goes to the 

 ' grater. ' They know what I waut and get 

 it for me. It has all of the gluten and 

 everything of value that is in the wheat. 

 It seems coarse like meal but cooks quite like 

 tlour. " 



ME. pringle's paper. 



If any doubts existed in my mind regard- 

 ing the advisability of publishing Mr. 

 Pringle's paper, they have been dispelled by 

 the reciept of numerous congratulatory let- 

 ters, samples of which appear in this issue. 



In this number Mr. Pringle explains and 

 elucidates in regard to ths points on which 

 we differed. In regard to the first point we 

 don't really differ, as he admits that a fire 

 takes air out of a room ftiid that more finds 

 its way in if there are sufficient cracks and 

 crevices— and few houses are so tight that 

 air would not find its way in if a vacuum 

 were created inside. 



He admits that fresh beef, from healthy 

 animals, well cooked, is a wholesome food, 

 but thinks just as good food can be found 

 in the vegetable kingdom. Perhaps he is 

 right, but it has always seemed to me that 

 meat contained exactly the same elements 

 as are found in our bodies, with less foreign 

 or useless elements for the body to handle 

 than is the case with most other foods, 



Take a cabbage or a turnip, for instance, 

 the amount of nutriment is very small. In- 

 stead of eating the turnip ourselves we feed 

 it to the cow and she digests it, absorbing 

 and storing away in her flesh what nutri- 

 ment there is in the cabbage, and in eating 

 her flesh we are getting simply the nutri- 

 ment in the cabbage. I am aware that there 

 are other vegetable foods that contain more 

 nutriment than is to be found in a cabbage 

 or a turnip, but I chose them simply to 

 make the illustration stronger. To sum up 

 the matter in a few words, it seems as though 

 meat furnishes the body the most nutriment 

 with the least exertion at digestion. I am 

 aware that there are points to be considered; 

 for instance, " What's one man's meat is 

 another's poison. " 



The illustrations regarding the use and 

 non-use of medinines are fair, but it seems 

 as though equally fair ones might be found 

 to show their usefulness. For instance, a 

 physician attending Mrs. Hutchinson once 

 decided, as she was recovering from a fit of 

 sickness, that there was too great an amount 

 of acid ( I have forgotten the name he gave 

 iti) In her system, and prescribed common 

 baking soda with wonderfully good effect. 

 From the reading of Mr. Pringle's former 

 article I gathered that he approved of using 

 "drug poisons as antidoties to other poisons" 

 and it is possible that this case of Mrs. 

 Hutchinson's would come under that head. 



However much we may differ on some of 

 these points ( and I don't think that Mr. 

 Pringle and myself really differ to any great 

 extent when we come to understand each 

 other fully ) we all agree that it is better to so 

 live that we will not be sick, and when sick 

 employ hygienic treatment as far as possible, 

 using drugs only as a last resort. For one, 

 I am very thankful to Mr. Pringle for his 

 article, and I am trying to profit by his ad- 

 vice. We are using graham instead of the 

 fine white flour, have abandoned tea and 

 coffee for the liome-made, bran and honey 

 coffee and are using boiled, soft water instead 

 of hard , well-water. By the way, we were sur- 

 prised at tie p ila'ablene s o' the home-made 

 coffee— it really tastes like coft'ee. I think 

 t'lat most of uur sickness has come from the 

 water we have used. I doa't think it has 

 really contained disease-germs, but has 

 been so saturated with fcrc^ign substances 

 that the eliminating organs became clogged 

 and the symtem overloaded, resulting in 

 the so-called " billiousness. " 



