The Warner weekly sun. (Warner, Brown Co., Dakota [S.D.]) 1883-1885, 1884-04-25

A vegetarian gives xapsrience that May
De or value Co InvaIfdss

DIR. e. r. Allinson says that "d il
were not for flesh food physicians would
have very little to do" This idea lie
~eIucidates as follows in q letter to the
London Times:
Very few of our animals live a per-
fectly natural life, most Of them are
more or less diseased, especially the
fat ones. The excess Of nitrogen taken
into the system in eating flesh meat has
to be got rid of by the liver, kidneys
and lungs; hence these organs are over
taxed, and much disease is the c0nse-
quence. Man living in town cannot af-
fore to eat much flesh, because he does
not get sufficient exercise and oxygen to
burn up the excess of nitro
gen. If he does eat this flesh,
and if he eat much, then he must
suffer from complaints, such as indiges-
ton, bilious a~ttacts, congested liver,
hemorrhoids, gastric catarrah, and other
grstric troubles. Ii the habit be con-
tinued, gall stones or urinary cacuIi may
follow, or rheumatism and gout. Then
the kidneys become diseased and more
work is thrown on the heart, which also
becomes diseased; the end is death by
one Of the lingering diseases, which
shows d diseased organ somewhere.
Even epilepsy and many nervous dis
eases are aggravated by flesh. Cancer
is on the increase, and from some obser-
vations / have made it may be indirectly
traced to flesh"
On the contrary, with the vegetable
diet not only is no cruelty involved in
| obtaining Il food, but we can easily
see if it be wholesome or iii a decaying
condition the human system Is SO formed
as to utilize it with least expenditure OF
| vital force il contains abundant supply
of nutriment at first cost; by its use much
disease is prevented and even most
| chronic cases alleviated. Withal what
a varied list to choosefrom
Wheat, oats, barley maize, rice, sa-
go, tapioca, semolina, hominy, peas,
beans, ~lentils, etc, are all concentrated
foods, very rich in nutriment. Potatoes,
parsnips, beets, carrots, turnips, onions,
cabbage, sprouts, etc, give variety,
| bulk and flavor; to these may be added
sfae sweet herbs for making savory
dishes. Apples, pears, currants, goose
berries, plums. Strawberries, raspber-
ries, blackberries and other fruits, with
melons, peaches, grapes, ETC., are high
er-priced, but wholesome fruits. The
dried fruits, as dates, figs, apple rings,
currants, raisins, ETC., are cheap and
good. Thus one con see the immense
| variety of tasty things we have, and
these to suit all purses. we a add to
these milk, butter, cheese, eggs and
honey, which are got without killing
animals"
The doctor does not hesitate to take
his own prescription, and his example
especially shows to the poor a way Of
making the most of small resources OF
income.
Having left OFF flesh foods for two
years, and lecturing frequently on the
question Of food, I knew what to select,
Looking over my food accounts / found
milk, butter, eggs, and cheese, with tea
and coffee, were fairly expensive arti-
cles, and none of them necessary so /
gave them up for a time. to see results.
On October 10 i began my experiment
my weight was then nine stone eight
ounces. i continued this pure vegetari-
an diet for a month, when my weight
was nine stone three and one-quarter
pounds. ny friends said / looked well
II felt well and did my usual work
the same as ever. I walked from ten to
fifteen miles daily, seeing patients or
taking exercise. Here is an account of
my dietary, which cost me little more
than sixpence q day, and / could easily
live for less without Injuries.
ssBreakfast consisted Of a basin OF
porridge, made from a mixture Of oat-
meal and wheatmeal, which j found
more palatable than either, singly.
This / usually eat with bread to insure
thorough ensalivation. Then came
bread fried in refined cottenseed oil, or
fried vegetable haggis. Forsdrink 1
hod q cup of cocoa or fruit syrup with
warm water and sugar. The cocoa used
was an ordinary one with plenty 0 fstarch
In It, which makes d thick drink, and
no milk is then required. Dinner con
sisted Of a thick vegetable soup aud
bread, potatoe pie, savory pie, yegeta-
rian pie, vegetable stew, stewed rice
and tomatoes, etc. For second course
I had bread plum pudding. stewed rice
and fruit, baked sage, tapioca and APP
pies, stewed prunes, figs, raisins and
bread. Tea meal consisted of bread
and jam, stewed fruit, or some green
st.saf &c sa4esesess- eeiess .essstces
etc.
II had only three meals q day, and
frequently, when very busy, 1 had only
two, and 4 cup Of cocoa and q biscuit
for supper. / always use the whole
1891 .~o1 = y ~ =. 1o~a4va Ell nnn