All kinds of squashes and cucumbers for those who wish to tone up the blood and enjoy a fair complexion. Baked potatoes only to be used now, while corn should be eaten raw or steamed. If possible, do not drop cobs into boiling water, and do not eat corn with butter if you wish to assimilate. Remember, indulge in raw or baked dishes only. Let fried, cooked, boiled and stewed dishes alone, especially those that call for water in cooking. Bear in mind that only cereals or flour call for water; vegetables and fruits never. Pawpaws are in effect similar to persimmons and in addition to their eliminating properties they are very nutritious. Scalp treatments are in order. The scalp responds at this time. First oil the scalp for several days with cocoanut or almond oil. Rub it in well. After ten days' treatment wash the scalp and steam it with vinegar. Dip a cloth in hot vinegar, apply it to scalp and cover with a dry towel to allow steaming. One ounce of sulphur to twelve ounces of crude oil makes an excellent dandruff remover. Apply for ten days or more. Το take off grease from the hair add sal soda to the water. Avacadoes are in season and should be used with salads, or made into a cream dressing, aiding assimilation. A WORD ON DIET Now just one word, and that word is-eats. But we would like to have it understood that "the Kingdom of Heaven does not consist of mere eating and drinking." There is a lot of talk about food whichever way one turns. In every walk of life, the hospital and the laboratory, they talk-eats. Eminent men and women write upon that particular theme. One thing is certain, it avails us nothing to talk on eats as long as we have an idea that we have to satisfy our appetites and cater to an abnormal craving for food. What we need is to realize that anything material is after all but habit, and that habits must be curbed. Next to curbing appe tites we need to know something about selection, and to select rightly, not only as to variety but also quantity, we need to be guided. The only way to be guided right is to eat all of our dishes in their sun-kissed way. This is a good season to do so as the market affords a large variety of fruits and vegetables. Confining one's meal to raw foods one soon learns to make the proper pick and determine the quantity necessary to keep up strength and vitality. Following a rigid raw-food diet there is no danger of overeating as mastication is more laborious, and the jaws grow tired from chewing the food thoroly. It is the best and only practical lesson in fletcherizing. From one-half to one-third the quantity of raw-food is needed to meet nature's demand. Altho we would lay no stress upon the subject of economy in connection with raw-food diet, we surely economize on vitality and strength, thus retaining and storing up reserve power for days of emergency. It behooves each thinker and advanced student of the science of life, to at least give the raw-food diet a trial during the summer months, and thus become convinced that even in this direction many lessons may be learnt which the average man never dreams of and yet ought to know, understand and demonstrate, if the perplexing problems of the daily walks of life are to be solved beyond the slightest shadow of a doubt. BREATH AND BREATHING The value of breathing is too well recognized to call for lengthy discussion, and yet it seems that even the best informed forget that breathing is the real first-aid in every case, be the need of a physical or a mental nature. To breathe means to either in-spire or re-spire. In low altitudes we have to respire more frequently and arrest action after an exhalation, while in high altitudes we need to pay attention to inhalation, as the rarity of the air is liable to make us forget to inhale. After an inhalation we have to pay attention to retentment, if the exercise is to be of use to us. Furthermore, it is quite safe to adjust one's mode of breathing from time to time, say every three hours of the day at least. We should pay attention to the emptying of the lungs where we are engaged in labor, while if mentally occupied we must attend to inhalation more frequently. PROLONGATION Recent progress in physical chemistry permits us to state that the spontaneous disintegration of the body which sets in with death (at the proper temperature and proper degree of moisture) is a process of digestion, comparable to that which the food we eat undergoes in our stomach and intestines. The essential feature of digestion is in this case the transformation of the solid food into soluble products by two ferments-pepsin, which exists in the stomach, and trypsin, which exists in the intestines. The successive treatment of food by the two ferments results in the breaking up of the large insoluble molecules into the small soluble molecules of amino acids which are absorbed by the blood and carried to the cells of the body, where they are utilized to build up new solid cell matter. These two ferments, pepsin and trypsin, |