The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-11-04
VEGETARIAN IDEA or FOOD.
Choice Limited TO Bread, Fruit. Roots
and oily Substances.


Dr. William A. Alcott in the Vegetarian.
The question is still asked: but what
may we eat? You reformers tell us we
must not eat this and that, and the other
article; but you are very slow to tell us
what we may eat. In truth, 1t sometimes
seems as though little. II anything. were
left us"
This inquiry. perfectly natural, and very
general, has not been wholly unattended
to; and yet It is to be confessed we have
none of US who have conducted this
journal. gone so deep into the work as
seems desirable. My present purpose is
to give a list of the various kinds Of
proper food, so plain that the least UNI
informed in hygiene may understand II.
/ shall divide the proper ailments for
the human stomach into four classes, viz:
/. Farlanceous or mealy substances. 2.
Fruits. 3. Roots. 4. Oily substances.
/. F9rinaceous Substances These may
be called breadstuffe; or, as they are some
times termed, bTead-corn; or, In simple
language, simply corn. There are varie-
ties almost innunerable, but the follow
ing list will include the most important
of them, as well as their numerous modes
of preparation:
]. Wheat, Indian corn, rye, barley and
the genuine oatmeal may be eaten without
any preparation except that Of cleaning the
grain carefully. Pereira supposes the heat
of the stomach and other digestive organs
is not sufficient TO render these uncooked
grains convertible into chyle and blood:
but facts, I'm great numbers, show the
reverse. Certain dyspepues Of particular
habits and temperament have recovered
under the exclusive use OF raw corn and
wheat both, and that, too, In very small
quantity. / do not recommend these as
the best things for human sustenance; and
yet for those who nave good teeth they
are not very Objectionable, especially in
cerbiration, or alienation, rather, with
fruits.
chestnuts, and perhaps a few other farin-
aceous articles may be tOrreied-i. e.,
roasted slowly in such a manner as TO
make them at once tender and friable.
Care should be taken not to have the
grains too much brOwned-above ALL burn
ed as in this case there Is sometimes
species of empyreuma developed which
Is irritating II not poisonous. But torre-
fed food is not so well adapted to any but
the stronger stomachs, except in very
moderate quantity.
3. Indian corn of all kinds. but especial
~ particular species of H. buckwheat, and
perhaps other kinds OF grain. may be
parched The process requires skill II
may be ground afterward and made into
cakes, bread, etc, but is quite as good
before ground as afterward, and best of
all eaten alone.
4. Boiled and steamed grains come nex,.
OF these we have many varieties belong
ing to the tribe of farinacea. Wheat rye.
oats barley, indian corn, chestnuts, buck
wheat, beechnuts, peas, beans, lentils, mill
let. rice, and sago are among the foremost
of this description.
5. Wheat, rye. Indian corn, chestnuts,
peas. beans, lentfls and rice may be crush
ed or bruised without grinding them fine,
ly, and, above all, without any separa-.
ton OF the coarser parts.
These crushed grains may be boiled
and by a little standing afterward consoi-
dated in which case they make excellent
food. Crushed a little more, however,
in other words, ground or broken a little
finer-for what is usually called flour,
should never be made or known-most Of
these substances may be consolidated i'm
medlately without boiling. They may be
wet with water and baked quickly in the
form of lOaves thicker or thinner accord
ing as fancy may dictate. In this phys.-
illogical. or rather hygiene view, we may
have graham bread made not only of
coarse wheat meal. but of the coarse meal
of corn. rye barley and Yperhaps peas,
beans and chestnuts. Wheat meal, re-
combined in this way. has usually been
called unleavened bread. but il Is hardly
necessary to give 10 this name, since a
substance which Is leavened IS no longer
entitled to the name of bread in the full
est sense Of the term as viii be seen when
ever we look carefully at the nature of
the process.
II. Fruits.-Of these we have a great
quantity. Apples, pears, peaches. pluns,
grapes, melons, cucumbers watermelons.