into the stomach is the prime cause of our national disease, dyspepsia.

The habit of cooking is also responsible for a horde of things being eaten that were never designed for food and which only result in the overtaxing of the excretory organs which, unable to cope with the conditions, allow the accumulation in the body of foreign and disease producing matter. Still another grievous error for which cooking is chiefly to blame is the inharmonious combinations of foods taken at the same meal and the disorders of digestion of which this fault is the cause.

Of all the reasons proffered in defence of the cooking habit, only one finds support in the field of unbiased scientific research. It is stated that because of the presence of parisitic organisms in the flesh of animals, meat is an unsafe food unless subjected to the life destroying action of high degrees of heat. But the same scientists who have demonstrated this fact have also discovered that flesh contains the unexcreted waste products of the animal's cell activity, which, taken into the human system, doubles the danger of diseases caused by the presence of unexcreted purin products.

Subsistence upon natural foods would very materially limit the present bill-of-fare, but it needs limiting. There is no reform in the field of hygiene more necessary. Under a natural food regimen, the tastes become keener, more discriminating and susceptible of higher enjoyment, and normal appetite takes the place of abnormal craving. The conceptions of justice and mercy are higher and all the emotions become more active and refined. Freedom from disease is assured and the period of longevity is materially extended. Such results, marvelous though they seem, are in perfect harmony with the universal and natural laws that govern the conversion of the inanimate elements of the soil into vital nutritive compounds of food, which in

turn give expression in Nature's grandest achievement, the perfect human animal.

[Eugene Christian, the writer of the foregoing article, has made the subject of food his special study for quite a number of years. He advocates raw food and has good arguments to sustain him. Mr. Christian has prepared raw foods in a number of appetizing forms; and he will be glad to send you literature and catalog if you will address him, enclosing stamp for reply, as follows: Eugene Christian, 7 East 41st st., New York City, N. Y. His foods are for sale in large cities where he has demonstrators.]

This extract is from a traveling man's letter:

Keep up the good work in your department - it is setting people to thinking. At a house where I had dinner the other day, the lady who has known me for some years, asked me why I did not eat meat. I said, first, because my eyes had been opened to the words in the Bible, "Thou shalt not kill," and, second, because as I grew into this way of looking at things, I had grown away from my former appetite for meat, (in fact, I ate a piece of steak one day at a restaurant in Kalamazoo, and while it was cooked nicely and was very tender, I found I did not care for it, it did not agree with me in the least), and had now given it up entirely.-T. J. C.

We are trying to live according to the Rational Diet, and prove that it is practical. My husband through thinking right and following this diet has overcome nervousness and chronic afterdinner headaches.

When we decided to discontinue meat-eating, I was greatly assisted by "Mrs. Kellogg's Cook Book," and "A Guide to Nut Cookery," both published at Battle Creek. But we soon decided that the original nut could not be improved upon. Our attention was then drawn to the book Autology" (Know thyself), and "Autopathy" (Cure thyself), by Dr. Moras of Chicago. We found much good in this book. The author says it is a mistake to believe what is one man's food is another's poison, and endeavors to prove that it is the way in which we mix our food at a meal, absolutely regardless of chemical combinations, that causes trouble. We have tried this and find it true.

He states that one carbo-hydrate, one starch, and one vegetable, (except onions, which mix with anything) constitute a per

fect meal. Or, leaving out the vegetable, substitute fruit. Bu. fresh fruit and vegetables should not be taken at the same meal; neither should two of the same class of foods as fresh bread and potatoes, potatoes and rice, etc. Hence the value of a food table to the housewife, for, while I believe that all is good except that which causes the taking of life in any form, yet I believe we should use judgment in the selection of these foods. The person who discovered long ago that cherries and milk "disagreed" should have gone still further than to record the one lesson thrust upon him by Nature.

Harry Brooks, editor of "Care of the Body," in the Los Angeles Times, is surely living and doing a great good, and I wish that he might become interested in UNITY. It was through him that we were brought to realize the error of over-seasoning. Even salt is not needed in the system, and how much more we enjoy our food now that we really get the natural flavor. We did not prejudice our palates with "flat food" by leaving out the salt all at once, but little by little, until now more than a "pinch" would seem irritating.

From Otto Carque, 560 So. Hope St., Los Angeles, we obtained unpolished rice, the sustaining Cashew nuts of the desert, and delicious unfermented grape juice, both white and red.

O. Hashnu Hara of London says, "Every adult requires from twelve to sixteen ounces of dry food daily." To supply this pound shelled nuts and 4 pound dried fruit must be used. In addition to this two or three pounds fresh fruit in season goes to complete the day's allowance.

This seems very little until one goes to weighing it. We have found it plenty, and believe that we live better than our neighbors, who are meat eaters and are constantly complaining for lack of variety.

For example: Arise at six. Have a cup of hot grape juice or glass of fresh orange juice. Go into the garden and work for an hour or walk in the fresh morning air. Unpolished rice, cooked the day before, may be put into the steamer with dried figs (thoroughly washed) and steamed for fifteen minutes. Served with cream makes a delicious breakfast. Sliced bananas, bananas and cream, and whole-wheat bread makes a delicious lunch; while for supper there are all the variety of nuts, raisins, figs, dates, dried prunes and vegetables (or fresh fruit) to choose from.

Having no room in our yard for vegetables, it being a bower of flowers and young trees, I obtained permission to "farm" the two lots adjoining us, and what a pleasure and profit it is! Yours for the more perfect manifestation of Harmony everywhere.-M. F. L.

VEGETARIAN RECEIPTS.

The following are some of the receipts which Mrs. Huldah Gates, the new Manager of Unity Inn, uses:

Peanut Croquettes: One pound ground peanuts; two cups ground whole wheat bread or brown bread; one egg; pepper and salt to taste. Milk to moisten so it can be made into patties. After these have been shaped, put them into a dripping pan and pour gravy, made of brown flour, over them and bake about half an hour.

Beets with dressing: Take two quarts of beets, boil till tender, then peel and cut in dice shape; add dressing made as follows: One tablespoon of flour, one-half cup of vinegar, one-half cup sugar, pepper and salt, one-third cup Wesson oil. Put the beets in a stew pan, pouring dressing over them and heat through. Serve hot.

Vegetable hash: Use left over protose or peanut croquet, and the following left-over boiled vegetables: Cabbage, turnips, and potatoes. Add a little onion or parsely, to taste, and salt and pepper; season with cooking oil, and bake in oven one-half hour.

Black Cake: One cup sugar; one-half cup syrup; one cup buttermilk; two-thirds cup Wesson oil; two eggs; one teaspoon soda; two teaspoons cream of tartar. Spice and raisins to suit taste. Bake in layers. Sliced bananas, or jelly, between the layers.

Pie crust made with Wesson oil: One and a half cups of Wesson oil; one cup buttermilk; one-half cup ice water; and one-half teaspoon soda; put soda in milk, and mix in other ingredients, the same as though lard were used. This receipt will make enough crust for three big pies, and if rightly made, will prove as tender and flaky as the best lard crust.

Spinach greens: Take one peck of picked-over Spinach; boil till tender. Drain and put in a skillet with three beaten eggs; one cup cooking oil; one pint bread crumbs. Heat them together, stirring them well. Add a halfcup vinegar, and pepper and salt.

Bill of fare at the Unity Inn for Sunday dinner, June 30:

Practical Christianity

CHARLES FILLMORE, Editor.

MYRTLE FILLMORE, Associate Editor.

JENNIE H. CROFT, Assistant Editor.

LOWELL FILLMORE, Business Manager.

Entered in the postoffice at Kansas City, Mo., as second-class matter.

Published on the 15th of every month by

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The Mid-Continent Conference of Practical Christians will be held in Kansas City the first week in October. Our program committee will have a more extended announcement in the August UNITY.

The sixth annual session of the Summer School of Progressive Thought opened June 29th at Upland Farms, Oscawana-onHudson, N. Y. Dr. Charles Brodie Patterson will be at the School all summer, and a score of prominent teachers will be in attendance and give instruction along various lines.

The first number of Power, Mr. Prather's new magazine, has been received and commented on by the UNITY critics. Without a single exception the verdict has been "good." It is of standard magazine size, with thirty-six pages and cover, full of Truth from such writers as Henry Wood, Eleanor Kirk, Nona Brooks, Henry Frank, Walter DeVoe, John D. Perrin, Agnes Galer and Mr. Prather. The standard is high and it will be a credit to the Denver Divine Science Center. $1.00 per year. Power Pub. Co., 730 Seventeenth Ave., Denver, Colo.