Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1905-11-01
DIET FOR CONSERVATIVES.
Vegetables and Fruit Juices, and
What They do for the Blood.

SSSCtGOiGS anu OGiSCSf anu
What They do for the Blood.
! London Telegraph With regard TO
the claims OF Dr. Russell of New York
to have cured eleven consumptive pa
tients, DR. Josiah Oldfield expressed
the view that people should not
imagine that they could absolute be
cured by the juices of vegetables.
For a number of years, added DR..
Oldfeld, 4 have been in charge Of
fruitarian hospital at Bromley, aid
our clear experience has been that the
right use Of fruits and vegetable juices
is of the utmost importance in in
creasing the stamina of the b God cor
/ puscles of the body. l have come to
/ look upon flesh food as largely a slim
ulant, and therefore valuable in case
! of emergency, like alcoho. On the
other hand, certain number of fruits
/ and vegetables are specially feeding,
and therefore essentially nutritious.
put raisins as the first of all foods
that | know of, and far superior to
/ grapes, because the sugar has been
thoroughly matured and ripened and
] transformed ready for digestion. In
addition to raisins, another valuable
/ food is raisin syrup, not so called raj
sin wine. but non-alcoholic wine made
of raisins and few spices.
''Of the other fruits, one has to re-
member that what is suitable for one
/ climate is not necessarily suitable for
another, and that, therefore, what DR..
| Russell has found valuable in New
York is not necessarily the best for
the people in England. After raisins
comes apples and pears, and their
| juices, in the form of sweet cider and
sweet perry, practically non-alcoholic
Raw carrots appear to be the best of
all vegetables to use, grated, not chop
ped. Watercress is also good The
I reason why cooked vegetables have
not the same effect as raw vegetables
j is largely owing to the fact that the
water in which the vegetables have
/ been boiled, and which contains the
chief sa:ines of the vegetables, has
been thrown away. The prope- way
+ to cook vegetables. if you want 10 re
tain their curative value, is to retain
! the water in which they are cooked. or
| to steam them without water.
Vegetables themselves for curative
| purposes must be healthy. In Ameri-
ca, where they have so much virgin
| soil, circumstances are different: but
| here in England. l look upon vege-
| tables with a great amount Of suspi-
/ cion, because they are so often grown
| in unpleasant surroundings, and as
rapidly as possible to get the maxi
mum of weight in the minimum o.
tie. Ali the quick-growing vegetables,
especially cabbages and rhubarb. are
to be regarded as dangerous food, be
cause their tissues are overladen with
| incompletely transformed matter
Vegetables grown under certain condi-
lions may be not only not curative,
but even cause of human debility.
| Therefore, a word of warning should
sells principle and eat vegetables in
large quantities without troubling TO
select them.
Furthermore, I 1ooL upon the
liquor of grains as one of the most i'm
portant causes of the stamina of the
English people-that is to say, the
beer of old England To my mind, it
is not the alcohol in the beer, but it
is the salts which are obtained from
the barley wherein lie the merits of
the beverage. There are two things
which may be considered very yalu-
able in promoting the growth of the
English race-one has becn the beer,
and the other the Old Eng ish dish of
'furmenty." made Of barley corn. The
beer originally drunk was much more
Of the nature of barley tea than is the
beer to today. Anyone who has been
to the old farmhouse breweries will
/ know the meaning of sweet wort,
which is really malt tea. It is com
posed of mat barley put to stew, and
soaked in large quantities. and the
liquor, on being drawn OF, is really
strong. sweet beer. Such malt tea
contains a great amount of nerve
flood