iwi3. 
U't-ItC RURAb NEW-YORKER 
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VEGETABLES AS FOOD. , 
Part II. 
Among the Citrus fruits the orange, 
lemon and grapefruit are most used for 
their stimulating effect of the citric acid. 
Saliva secretion is stimulated by sipping 
slowly dilute lemon juice. It is a cer¬ 
tain preventive and cure for scurvy. 
Fruit acids are good germicides, destroy¬ 
ing typhoid bacilli and other germs of 
disease. Apples and pears are mild 
laxatives. Rhubarb is a good antiscor¬ 
butic owing to the oxalic acid it con¬ 
tains. Bananas have more starch than 
any other known fruit, and are highly 
nutritive. The fig is rich in cellulose 
and acts as a laxative. Peaches, apri¬ 
cots and nectarines, and all the stone¬ 
bearing fruits, contain cellulose, and 
when thoroughly ripened have a tonic 
quality stimulating an appetite. Iron 
salts abound in the strawberry and are 
thought to be good for those who are 
nervous with lowered vital resistance. 
The pineapple contains a substance that 
aids digestion. Blackberries, raspberries 
and huckleberries have an influence to 
purify the blood and for laxatives. 
Next we will consider animalized 
vegetables or the flesh of animals which 
draw all their sustenance from the vege¬ 
table kingdom, the herbivorous. Flesh 
does not contain all the elements neces¬ 
sary for the proper building of the body. 
Flesh meat contains earthy and cal¬ 
careous matter which tends to harden 
the blood vessels, thereby preparing the 
way for apoplexy, kidney disease, rheu¬ 
matism, gout, arthritis deformans, a 
condition where there are enlarged 
joints by deposits of earthy salts, and 
early senility or old age. Each animal, 
human or otherwise, produces as much 
waste matter in its own body as it can 
dispose of. When the extra amount of 
waste products as uric acid occurs in 
one animal and is eaten by another, as 
is true of flesh eating, there is an in¬ 
creased amount of waste matter to be 
thrown off and the uric acid diathesis 
follows. The same is true of other 
poisonous wastes. The estimated amount 
of uric acid in one pound of meat is 
14 grains, besides other wastes equally 
deleterious to health. The only nutri¬ 
tive part of meat is the insoluble meat 
fibre. The solubles are mostly excre- 
mentitious wastes. 
Dr. Wiley says that there is no nour¬ 
ishment in broths or so-called meat ex¬ 
tracts. A dog fed on beef extracts died 
of starvation in 11 days, though given 
all he would eat. It is a stimulant and 
not a food. The stimulating properties 
are the poisonous wastes which tend to 
make the blood and tissues impure, 
thereby diminishing their vital resist¬ 
ance and predisposing to germ diseases, 
producing degeneracy and senility. 
Germs are communicated to man through 
the consumption of the flesh and blood 
of diseased animals. A member of the 
city board of health of Chicago said 
that if all diseased meat were to be re¬ 
jected the price would be one dollar per 
pound. This was said before the greatly 
advanced price of meats. A chief in¬ 
spector of meat said if all diseased meat 
were rejected half the population would 
have to go without it. 
Burton R. Rodgers, D. V. M., in an 
address published in 1904, said in four 
years’ work as inspector of meats he 
had seen no less than ten thousand dis¬ 
eased animals, to say nothing of a like 
proportion which two hundred other 
Federal inspectors had seen. The high¬ 
bred, high-priced pedigreed animals in 
prime fat are as liable to be thoroughly 
saturated with disease as the inferior 
and more neglected animals. Animals 
presenting every appearance of being 
healthy when slaughtered are found to 
be infected with tubercle bacilli. Meat 
that is eaten should be cooked and eaten 
as quickly as possible after killing, with¬ 
in a day or two, unless kept at freezing 
temperature. Ordinary cooking does not 
destroy the spore-bearing bacilli. Only 
the outer portion is brought to a tem¬ 
perature sufficient to kill germ life. 
Vegetable proteins are much less ob¬ 
jectionable than flesh proteins for this 
reason. They are entirely free from 
toxins or poisons, and consequently less 
readily undergo putrefaction in the in¬ 
testinal tract. It is far better to exclude 
poisonous matter than to try to elimi¬ 
nate it from the system. There is no 
germicide or antiseptic known in medi¬ 
cine but what will kill the patient long 
before it can destroy the germs. 
The relation of diet to disease is too 
self-evident for successful disputation. 
In this time when the fully up-to-date 
physician recognizes the frequency of 
auto-intoxication or self-poisoning by in¬ 
creased and retained poisonous wastes 
he loses no time in prescribing the rem¬ 
edy, i. e., a restricted diet—sometimes 
almost down to starvation limit. The 
frequency of abnormal growths, tumors, 
cancer, appendicitis, tuberculosis and al¬ 
most numberless and nameless diseased 
conditions may find their counterpart in 
the animals used for foods. Were it 
not for the defensive action of the liver 
in destroying poisons and waste products 
the meat eaters would necessarily suc¬ 
cumb to the inevitable death from pto¬ 
maine poisoning. 
In view of the liability of disease be¬ 
ing transmitted through the use of dis¬ 
eased animal food and the frequency 
of these conditions, would it not be far 
wiser to return to a natural diet—the 
one given by God as recorded in Genesis 
1:29? “And God said, Behold (observe 
with care) I have given you every herb 
yielding seed which is upon all the face 
of the earth, and every tree in which is 
the fruit of a tree yielding seed; to you 
it shall be for food.” A diet which an¬ 
swers to every requirement of a food 
in supplying heat and energy, building 
tissues and repairing wastes. 
A testimony might be added from one 
who had earned the reputation for a 
quarter of. a century or more as a lover 
of good things (?) and an after-dinner 
speaker. The Montauk Club of Brook¬ 
lyn has for some years given Senator 
Chauncey M. Depew an annual birth¬ 
day dinner. On the occasion of cele¬ 
brating his seventy-fourth birthday Mr. 
Depew made a speech from which some 
parts are quoted. He had been quite ill 
the preceding year, but at this time he 
presented himself in perfect health, an¬ 
nouncing the fact that his good health 
began with the giving up of flesh and 
fowl for vegetables. He said: “When 
a man passes seventy no question in¬ 
terests him so much as the secrets of 
longevity, and when he passes eighty 
the subject is still more absorbing. I 
sat opposite Chevreul at the dinner given 
to him on his hundredth birthday and 
asked him to what he ascribed his great 
age. He replied that it was due to the 
fact that since he was eighteen he had 
a salary from the government which, 
though small, was sufficient for his sim¬ 
ple needs, and therefore he never wor¬ 
ried ; that he had been a light eater and 
never touched wine or tobacco. I said, 
‘What do you drink?’ He answered, 
‘The waters of the Seine.’ That river 
is notoriously charged with more poison¬ 
ous bacteria and typhoid germs than any 
other stream in the world, yet there 
was living in Paris at that time a sol¬ 
dier of the Napoleonic wars earning a 
precarious livelihood as a messenger who 
was three years older than Chevreul. 
He was killed the next year by tum¬ 
bling downstairs when lie was drunk, 
having gone to bed in that condition for 
half a century. The proper inference 
from this is that if he had lived like 
Chevreul he might have passed his two 
hundredth mark. I notice when news¬ 
papers speak of people giving up beef 
because of the rising prices there is 
universal ridicule. I date my freedom 
from almost chronic rheumatism to the 
day when I stopped eating beef; and 
sleep, digestion and clarified vision such 
as I never had before known have kept 
increasing as I have dismissed flesh and 
fowl for vegetables. With nine-tenths 
of the world the greatest happiness in 
life is the table piled with things one 
loves to eat and drink, and the pleas¬ 
ures of a gorge. But for that, from my 
experience, the hospital and the grave¬ 
yard would be largely out of business.” 
I. L. GREEN, M.D. 
Disking the Peach Orchard. 
A. L. V .—At a horticultural meeting in 
Delaware Joseph Barton stated that after 
a peach orchard came into bearing it should 
not be plowed but worked with a disk har¬ 
row instead. Is this correct, and does 
Mr. Barton advise such disking on our 
heavier soils in North Jersey? 
Ans. —Our chief object is economy. 
Here in the sandy soils of South Jersey 
a good disk harrow answers every pur¬ 
pose from the standpoint of cultivation, 
and is much cheaper than the plow. 
But always remember that an orchard 
which has been disked for a term of 
years cannot safely be plowed, because 
the roots are unquestionably nearer the 
surface and would be too much muti¬ 
lated. As to whether the disk would 
answer for the stiffer soils of the upper 
end of the State is a question that must 
be decided by each grower for himself. 
Personally 1 think the results from 
shallow plowing in that section would 
be preferable. I repeat that our chief 
object in using the disk is economy, 
being thoroughly satisfied that for us 
it answers every purpose. 
JOSEPH BARTON. 
The 
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CIRCULAR 148 Rivor St., Kent, Ohio 
IMPERIAL 
PULVERIZER 
CLOD CRUSHER 
AND ROLLER 
LEADS THEM ALL 
for the soil only. Our Agri¬ 
cultural Lime can be applied 
at the time of seeding and 
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CALEDONIA MARL CO., Caledonia, N. Y. 
These Harrows Are For 
Intensive Tillage 
Forged. 
edge 
Disk « 
Remember, the CUTAWAY disk is the otiginal 
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compactly hung on one rigid main frame, m JJ 
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action harrows. That is one reason why 
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The Soil and Intensive Tillage." 
Cutaway Harrow Co. 839 Main street. Higganum, Conn. 
Makers of the original CLARK “ Cutaway ’’ implements 
All Cut Air ay 
Single Action 
Hnrrmvs Are 
Reversibls 
