EVERYTHrNG THAT IS CALLED FOOD appears in one way or another and in one place or another in the experiences of humanity; but it may surprise most readers to know that a majority of the things eaten are not only not food but that they furnish the soil that invites disease, and more than this they furnish repellant conditions that cause people to lose their best friends at times and to lessen their influence in every walk in life. When man came on earth he had no one to tell him what to eat and what not to eat; nor had he the experience of his predecessors in testing out the value or danger contained in the things that were found growing about him. He had to try them for himself. If ho survived, they might be safe. If he died, some one of his family might have learned why. If he lived and suffered, he might have guessed what hurt him. It took time to learn all about foods, and the time has not yet expired. In the next lesson you will see what has yet to be learned in this line of experience.

In the preceding lesson you will find the great truths that arise concerning food selection; and the damage that is done to health, influence and life by the use of improper foods; and we advise you to re-read that lesson as you have the book open close to it now. It tells you vital things of the greatest importance. In the present lesson we intend to furnish a list of the foods that are proper, and that establish magnetic health, at the same time overcoming the extremely disagreeable conditions that may make a person repellant instead of attractive.

The following list contains foods from which you may select what you prefer. It is not necessary to use them all or even a halfor a third of them if you do not care for them. What will appeal to one person will not bo liked by another. The list is large enough to admit of selection and choice. Some persons use but few things in their dietary; we do not expect any one personto use all we hereby mention.

THE MAGNETIC FOODS

1. Almonds as a nutritious dessert; and Almond Coffee. This is the king of nuts, and the best of all nut-foods. It is rich in several of the special elements that are difficult to find in other foods. But almonds are never beneficial unless they are chewed into a fine meal; or else so ground before being eaten. Avoid the meat of peach pits, which is a poison. The habit of chewing roasted and salted almonds after a meal is the best of all aids to digestion, the making of pure blood, and the bringing of a fine complexion into the face and clear vision to the eyes; providing other Proper Foods are eaten at the meal. No other nut can approach the almond in these qualities.

Almond Coffee is used in place of the ordinary coffee. It is made from almonds that have been roasted to a dark brown, then ground in a coffee mill such as is found in all homes, After grinding, they should be pounded in a mortar or on a board into a fine meal. They are taken in a cup of hot milk. The heating of milk pasteurizes it, and if it is allowed to get cold it loses its vitamins; for which reason pasteurized milk is not beneficial compared with raw milk. Re-heating pasteurized milk will not restore the vitamins. But heating raw milk to any temperature and using it while hot or very warm, will not lose these qualities. Therefore in almond coffee, raw milk should be heated as hot as coffee usually is when served, and enough of the almond meal put in it as may suit the taste of the person. It should be well stirred not only when put in the milk, but re-stirred in drinking it, so that the meal may be thoroughly mixed with the milk. It is a deliciously nourishing drink with no bad qualities, and plenty of good ones.

2. Apples.—These should be sweet or mild, and should be perfectly mellow before cooking. They are best baked and eaten with cream or milk, and sweetened if desired. Apples should not be eaten on an empty stomach, and are best as a dessert.

3. Arrowroot well cooked.—A side dish only,

4. Artichoke.—A vegetable of light nutrition.

5. Asparagus.—This is an ideal vegetable either in season or canned.

6. Barley.—This is best used in the small form, called pearl barley, and is most readily suited as one of the ingredients of soups or stews.

7. Beef.—This meat if desired is the most nutritious of all foods of the animal kingdom. It should be cooked slightly underdone; and is to be preferred roasted. Tough beef is not very beneficial. Steer meat is, of course, the best of all. Beef broth, beef juice, and raw scraped beef spread on hot toast and well salted, make good foods.

8. Beets.—These should be young. The variety known as Detroit Red is much the best. They can be bought by the bushel in summer at almost any vegetable market, and the smaller sizes lower in price and make better food. If so bought or raised in the home garden they should be canned for winter and eaten freely.

9. Bread that is not new. All hot white flour products are hurtful, and so is fresh bread.

10. Buckwheat is slightly nutritious in the form of a pudding. In fried cakes it is injurious.

11. Buttermilk.—This is a medical food, which means that it is not only nutritious but has a decidedly curative value. It makes new blood quickly and helps to repair diseased organs. But it is a mistake to drink it. The best way is to sip it slowly alternating with other foods.

12. Buttered Toast.—Old bread should be toasted and when hot should be buttered, and eaten before it gets cold.

13. Cake.—If plain and not rich, any cake may be eaten at any meal.

14. Capon.

15. Carrots.

16. Celery.—This may be eaten raw with salt, or cooked in any form. It also is used raw in salads. As a puree it makes a valuable evening first course.

17. Cherries.—These should be perfectly ripe, mellow and sweet Avoid the small ones that are colored red with coal tar dyes.

18. Chestnuts cut partly open and boiled or roasted.

19. Chicken.

20. Chicken Broth.

21. Carp.

22. Clear Soup, or bouillon.

23. Cocoa, if pure; or cocoa shells.

24. Codfish, fresh. Avoid all other forms of this article. 25. Corn, green in season or canned. 26. Corn Meal.

27. Corn Starch.

28. Crackers of the bready kind.

29. Cream.

30. Cream Cheese if made at home.

31. Dates.—These are the most valuable of all the food-fruits. They can be eaten in any form; but cut up in milk they are very beneficial as a part or all of a breakfast.

32. Double-baked Bread; meaning old bread that has been sliced and again baked in an oven, and laid away for use. Broken in milk, or toasted and buttered, it is wholesome.

33. Eggs.—These may be taken raw or lightly cooked, or boiled two hours, and eaten with butter and salt. If not boiled two hours, they should be merely made hot in the water, or what is called soft-boiled. The two hours of cooking alters their character and renders them digestible and highly nutritious. Never eat them fried.

34. Figs.

35. Flour from whole wheat. Remove the coarse bran by a sieve; and use three times as much yeast if bread is to be made, as for white flour. It is best served as a boiled pudding or mush.

36. Haddock, fresh.

37. Halibut, fresh.

38. Herring, fresh.

39. Hominy.—This should be long cooked. It 1b a better food than white flour which causes constipation.

40. Junket; a light food for weak stomachs.

41. Lamb; if young and not cooked to a hard, dry mass.

42. Lentils.

43. Lettuce.—This exceedingly valuable vegetable may be eaten raw, and in this state it may be made a part of a salad Or it may be cooked, and in a puree makes a splendid first course for an evening meal.

44. Macaroni, or spaghetti, or the like.

45. Mackerel, fresh.

46. Milk.—The best form is in the raw state when handled cleanly. Pasteurizing takes away much of its value. Certified raw milk is merely a notice to the public that unclean farmers and milkers have been watched some of the time. Pasteurized milk is notice that dirty milk, or possibly dirty milk, has been cooked to cover up the dangers coming from dirty milking. Ah milk is the basic food of all peoples of all times and ages, a public official should be appointed in each community to see that this, the most vital need of life, should be made safe and avoid an excess of cost for cleanliness that takes more money out of the people than the Federal Income Taxes; all under the pretence of safety for which the vendors must be bribed.

It should be understood that pasteurizing does no harm if the heat can be retained, or the milk when hot sealed up in canning jars. But when it becomes cold in the air the vitamins are lost. If you heat raw milk remember to use it before it gets cold, either at the table, or mix it in some ingredient like a pudding, which will prevent loss of vitamins.

47. Milk Toast. Or cream toast.

48. Moss, Irish, Iceland or any sea moss. It is a light food.

49. Oatmeal.—This should be cooked three hours, or better still all night in a tireless cooker.

50. Olives; not when ripe.

51. Onions.—These should be eaten boiled, never raw or fried.

52. Oysters; always cooked, preferably in stew, or fancy roast, or steamed, or scalloped; never raw, nor fried.

53. Parsnips.

54. Peas.—These are good food in season, and also canned.

55. Pigeon, young.

56. Potatoes, white.—Sweet potatoes and yams are not good food. The best way to prepare white potatoes is to bake them; next to boil them. They are good scalloped, or sliced and cooked in a pan with milk. Avoid fried potatoes. Saratoga chips have caused many deaths from indigestion. Very new white potatoes areindigestible, as their starch cells have not been developed.

Old waxy potatoes are injurious, as are those with green on skin.

57. Raisins.—Use the seeded kind in preference to the seedless; and avoid dried currants. Seeded raisins are very nutritious.

58. Rice.—Get the unpolished kind which is for sale everywhere.

59. Rye.

60. Sago.

61. Salsify.

62. Sole. Or any good fresh fish.

63. Spinach in milk, cream or butter dressing.

64. Squash, or pumpkin.

65. Sweets.—White or brown sugar is essential to the health, Maple sugar is not so good, but may be used. Honey is the best of all sweets. Molasses is very useful and very nutritious, besides containing valuable salts, which are also in brown sugar. The juice of cornstalks will not digest, but passes through the system unaltered. Bought candies are not always safe, and must be excluded from this list.

66. Tapioca.

67. Tomatoes.—These contain malic acid, citric acid, and some of them a small amount of oxalic acid. But if used sparingly, as in purees, they may not do harm to a system that is not afflicted with rheumatism, neuralgia, neuritis, or headaches.

68. Trout.

69. Turbot, or any good fresh fish.

70. Tuekey, if not too expensive.

71. Veal.—This meat is a poison to some persons, due to its being too young. From a calf six months old, it is safe; and the older the calf the better is this meat as a source of nutrition.

72. Vegetables.—These may include almost everything that is raised, if not cooked by frying. Lettuce and spinach lead in value as food and for vitamins. Cabbage, turnips, parsnips, carrots, celery, beets, green peas fresh or canned, green beans fresh or canned, limas, string beans, and others are good food. But avoid radishes and cucumbers, as both set up intestinal indigestion and poisoning; and hold a large mortality list.

73. Vermicelli.