The natural cure of consumption, constipation, Bright's disease, neuralgia, rheumatism, colds (fevers) etc. : how sickness originates, and how to prevent it a health manual for the people / by C.E. Page.

  • Charles Edward Page
Date:
[1883], ©1883
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Licence: Public Domain Mark

Credit: The natural cure of consumption, constipation, Bright's disease, neuralgia, rheumatism, colds (fevers) etc. : how sickness originates, and how to prevent it a health manual for the people / by C.E. Page. Source: Wellcome Collection.

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    to dispute the soundness of the position, speaking generally (as, indeed, Dr. Oswald, himself, was speak- ing),—in the frigid latitudes, where we have to dry and garner many vegetable products in order to survive the unproductive season, the process of cook- ing [some classes of] our food has advantages which fully outweigh such objections. To the very rational assumption that, few men with post-diluvian teeth would agree with Dr. Schlemmer that hard grain is preferable to bread, I would reply, that for people who could not or would not grind their own grist, as do our most robust animals — well nourished, but hard-working draught or road horses — the whole- wheat meal, freshly and coarsely ground, with a light dressing of rich milk,* or, more wholesome still, eaten with nuts and thoroughly masticated, is more deli- cious than bread, even if made from the same quality of Graham. If the Graham be taken dry, with a few raisins at each mouthful, it would require a fine taste to distinguish between this and the walnuts and rai- sins so generally acceptable to epicures. If the milk dressing is used, it should simply be poured over the (unsifted) Graham, and not made into a batter. With a dish of Graham as described, and such fruit as can usually be obtained all the year round, either fresh or (in winter) dried, as apples, raisins, dates, figs,t prunes (the last, like dried apples, peaches, etc., * See note 4 in Appendix, p. 280. t These three—raisins, dates, figs,—containing as they do in their natural state, about 14, 58 and 62 per cent., respectively, of sugar, require no addi- tion of saccharine matters to preserve them ; and, accordingly, they con- stitute, as we find them in the market, a perfectly natural and wholesome food, taken in due proportion, witli grain and the various nuts.