The sun., 1896-09-13

| an,, y,lua of fruita While ho comedies TO
/ ,h.m an important place in alimentation, ne
| deprecin,es their nutritivo Importance. TO
sustain his contention he quotes Brillet-Sav-
arln, who finds II difiicult In our present etato
OF civilization to fimagine people existing
| exclusively on fruits and vegetables. sueh u
ncopIe. sayarin believes. would inevitably sue
cumb 10 those who ate meat; the Hindoos' Tor
example, wero easily vanouishcd by every
carnivorous nation by whom they were at
| tackled. Saynrin cites other cases, whore
rnces devoted entirely tn a fruit and vegetable
diet have encountered similar fate, and were
held In bondage until they adopted the food oil
| their conauerors, when they became valient
and aggressive That meat diot Ia not al
ways d: oductive of this result, we have an ex-
ample in the Highland Eskimos, who subsist
entirely on flesh, but are peaceful. unwariike'
and gentle To the highest degree. DIR. Dupoury
divides fruits into i've classes. each OF which
possesses n special hyRienic value-the acid.
the sweet. the astringent. the oily, and the
mealy. To the first, including cherries, straw
apples. lemons, and qrsnses, hc as; sSSSTds ;S;is
entirely etT to those affected with neuralgia OF
the stomach. Strawberries and rasnberrios 10
thoric. and equity tempera oent, and denie,
them to those on whom diabetes preseh,dt ps,dops OF
that piums are OF .peciaI hygienio value. and
even d preventive in gout aud articular rheu-
matism. To the grape he aceords the ,si; very
first place. As this is the season for that fruit,
his remarks thereon are particularly appli-
cable. He Is an ardent advocate of what In
grapes for several days form the exclusive all
ment. The patient commences with the, con-
with srnGual f increase to eight & or ten pourds
After q few DAYS or this diet marked improve
the
and rapid. and increased capacity to withstand
the fatigue Of t-door exercise is noticeable;
The grape cure Is particularly recommended
in diseases OF the iiver, and in gout.
Tho employment OF a special diet as n
hygienic agent and prolonger Of life is Mt
tracting considerable attention in the United
States. What is called ''Ralstoni,In" claims
to have large following. The policy Of Its
disciples appears to be 10 dissolve the osseous
deposits of the body. For this purpose dis.
titled water is looked upon az specific What
is called "glame" appears also TO be AZ active
agent. This is so subtle q product that
whereas It is present In the warm, freshly
drawn milk of COW Of n temperature OF 9s'.
It disappears whom the tenn perature falls TO
960. AS distilled water and glame cannot
always bs procured. Ralstonians are recon-
mended to eat freely at all seasons of Juicy
and uncooked apples. pears grapes orange Juice.
poultry. and young mutton in moderation.
Ralstonians do not encourage inebriation.
Bran water is considered a sufflcien; aid 20
hilarity and q tired brain, while the impulse
to overstimulaton is satisfied in the use OF
bran lemonade. That this compound Is
effective there is every reason to believe. as
yerts to Ralstonism.. What may be disguised
under the name Of the system is another
s.e and frS 10, @ s nSn as hGDpsa B
discover what food could best be assimilated
by the human stomaeh. experimental on
give. the outcome OF an experience with the
periodical. who undertook 1t after an interview
with u professor. OF the cult, was sent TO
confronted with the following menu: Ground
beef. made into cakes and broiled; Salt.
nSaRs Tss Ss eo%Snscp Enssa
rstnforced en viii three glasses Es Of hot water
days. when he was threatened with heart fail.
urc and was obliged u desist. 1t is a fact
te!c cctual force and robust health. and have
attained to great age. have ALWAYS in
he TsnS eer m
equipped for the battle OF life than those who
are ever seeking weird and grotesque forms
OF alimentatiun.
Edward Connor. in an article on the "Pecu-
'ihi i'icS va tiS iapie. III lDt iUD' OF it1DCDu.
says with truth that the better a people eats
the more IT will be found advanced in knowl-
edge. politeness and urbanity: that there is a
close correlation between culinary perfection
and its tendencies in the arts and letters. Gas
tronomic del!cacy OF taste and elegance Of
selection find their complement In intellectual
refinement. Mr.. Cor1or illustrates this in the
PantaSruelian feasts OF the English. which ap-
pear to give the keynote o the nation He
does not specify what that is. but those who
have had relations with Englishmen will not
bo in doubt. This keynote to ma ional charac
terlstics he develops further in a review OF
Italian and German cooking. As Italy gave
birth to plays based on intrigue and buftoonery
its culinary art reflects those qualities. Every
dish is fdrct or mosaic of condiments from
prdlpetti and dcdteili to rdrfoii. DR.. Thudi-
chum says that the civilization of a nation
OF the Italians, while outwardly inviting and
beautiful. lacks substance. and Is full OF de
mon among that people DR.. Connor says
That German cookery is the upheaval OF gastron-
9my nsy %1s %Pa ,bs %i{ and Dis
nnt9n, AZ AZ TeGards the service Of meals the
France in 1914 prohibited any subject from
partaktnR of more than one dish and one en-
sion Two dishes with bacon SOUP were allowed.
Charlie. !. prohibited the serving OF, flesh and
iinh ~ thc otln- meal. ana only ht bridal han
Duets were three courses permitted Louis
Nil. went even further. II an individual
dined at n tavern he was not to ex oend more
than crown. and IL at home his service was
not 10 exceed three dishes.
II is we'll known that brW champagne.
which is entirely free from sugar. has had
great vogue in England for the last few
years. This fashion has largely extended TO
the United States. Tho principal merit nc.
corded TO birH its supposed freedom,
from tendency to cause diseases OF the
liver and gout. All England has recently
been greatly disturbed by an announcement
made by DIR. Harley. the distinguished spe
ciaiist in those disorders. who sayc that brut
champagne is n potent factor in producing
them, and that the sweet variety is n far
SAFER @ drink Dealers and yiniculturists who
assailinE DR.; Harley and working vicorousiy
10 helittle his assertions. The former say
that dry chamragne contains only 3 per
cent OF liqueur or sweetening. extra dry !.
per cent, and brat none at all and thai r.
l.ak ulferpnca win ~