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diff --git a/27245.txt b/27245.txt new file mode 100644 index 0000000..597c1c9 --- /dev/null +++ b/27245.txt @@ -0,0 +1,1240 @@ +The Project Gutenberg EBook of Food for the Traveler, by +Dora Cathrine Cristine Liebel Roper + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Food for the Traveler + What to Eat and Why + +Author: Dora Cathrine Cristine Liebel Roper + +Release Date: November 12, 2008 [EBook #27245] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK FOOD FOR THE TRAVELER *** + + + + +Produced by Bryan Ness, Tamise Totterdell and the Online +Distributed Proofreading Team at http://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive/American Libraries.) + + + + + + + + + + FOOD _for the_ + TRAVELER + + What to Eat and Why + + OVER 100 MENUS + for three meals per day + + PRICE 25 CENTS + + + + + Food for the Traveler + + What to Eat and Why + + _by_ + + Dora C. C. L. Roper, D.O. + + R. S. KITCHENER, PRINTER, OAKLAND, CAL. + 1916 + + + + + Copyrighted 1916 + by + DORA C. C. L. ROPER + All Rights Reserved + + + + + Man is composed of what he has assimilated from his + spiritual, mental and physical food + + + + +INTRODUCTION + + +These pages are dedicated to those who are seeking light on the question +of rational living and to all who are suffering from the effects of +wrong living. Thought along this line expresses growth and progress, and +with it comes knowledge. Common sense and judgment, following a natural +instinct, will go a long way toward attaining better health. But those +who, through the constant use of cooked, or highly spiced and fermented +food, have lost their natural instincts and intuitions, will find the +study of the science of dietetical chemistry of inestimable value toward +a better understanding of natural laws, and be enabled to make the +selections and combinations of foods more suitable to their temperament. + +Before the question as to meat eating and vegetarianism can be solved, +we must consider the first principle of nature, which is the law of +self preservation. Thereafter we may be able to think and strive to save +the lives of animals, now cruelly sacrificed largely for the sense +gratification of man. The artificial preparation of food is a fine art, +and no doubt has helped much toward the development of our central +nervous system. + +The ordinary mixed diet with the addition of meat two or three times per +week is the safest method for most people who are compelled to work +eight, ten, or twelve hours out of every twenty-four and have to deprive +themselves of the proper amount of fresh air, sunshine and physical +exercise, which brings all the muscles and organs of the body into +proper action. + +Inharmony, disease, and misfortune are largely caused by living a life +contrary to the laws of nature. + +The fulfillment of high ideals must be accompanied by common sense and +judgment, so it becomes an evolution instead of revolution. The evolving +of man from the stage of a jelly fish to a being possessed of a bony +framework in an upright position by the eating of animals has developed +a higher self. After having reached this stage of evolution the nature +of some people has become so highly sensitized that meat, as a food, +becomes repugnant to them. What they need is a stepping stone. The very +food which has produced this state of over refinement or destruction +must be used for construction and minimized by degrees. + +In examining the claims of the disciples of vegetarianism it is well to +consider those nations whose constitution and customs of work and +education resemble our own. And in doing so we find that while nearly +all European nations, as well as many of the Orient, practice moderation +in meat eating, still they are for the most part only "near +vegetarians," and therefore should not be used as examples in an +argument for vegetarianism. + +It is possible for normal individuals under fairly normal conditions of +life to nourish perfectly their bodies on a vegetarian diet, provided +they are willing to live mainly on sun-kissed foods instead of on a mass +of sloppily-cooked, devitalized, starchy vegetables, and soft +nitrogenous foods that burden the digestive organs and produce obesity +and slow consumption. + +I hope that the menus on the following pages will be a help to all who +seek simplicity from a standpoint of health as well as economy. + +Note: For preparation of foods, consult Scientific Feeding. + + Some people think that we become like the food we eat. This + is true when the vibrations of what we eat are stronger than + the vibrations in our bodies. All food consumed has a + vibration of its own and unless the vital force within can + change the rate of vibration of the food eaten and tune it to + the vibration of the body itself, one cannot become + nourished, or in other words "he becomes like the food he + eats." There is but one force or energy in the body, which is + life or "spirit." Under normal conditions this force has in + itself all the power to harmonize with the vibrations of the + foods taken into the body. Provided there is a demand for + food in the form of true hunger. + + Natural diet, deep rhythmic breathing with corresponding + exercises awaken latent talents within us and rapid mental + and spiritual unfoldment takes place. Inharmony, disease and + pain are caused by living a life contrary to the laws of God + and Nature. + + + + +HOW TO BECOME A VEGETARIAN. + + +Adopting a vegetarian diet should be done with great care, and not in a +hurry, especially when the person is not in perfect health. + +The best time to begin is the Spring. People who have lived on excessive +meat should cut it down to two and three times per week, substituting +cured meat and fish part of the time. + +It may take months, or even years to educate the cells of the stomach to +act upon nuts, legumes, and other heavy protein foods, so as to be +properly nourished. An individual with great adaptability may make this +change without much discomfort, but many people who desire to leave off +meat, do so because they are already sick from wrong eating. If they +feel benefited by the change for a while it is generally because their +system is eliminating the toxins which are the result of excessive meat +eating. After this has taken place, the body requires food, properly +combined and proportioned, or else nerve starvation and obesity are the +result. + +To those who for various reasons desire to adopt a vegetarian diet I +would say, do not substitute bread and vegetables for meat. Do not spend +your energy making new and complex dishes as advocated in fashionable +vegetarian cook books. Compounds containing several soft proteins such +as beans, nuts, eggs and cream, besides starches, are a burden to the +liver and alimentary canal and lay the foundation for new diseases. + +If cooked foods are required, study carefully the preparation of +nutritious soups, well boiled cereals, salads, and add as many raw foods +as possible. + +Exercise more in the open air, live and work in sunny well ventilated +rooms, retire early and live as close to nature as you can. + +I hope that the following pages may serve as a stepping stone for all +who desire to eat less meat, as well as for those who wish to become +vegetarians. + + In adopting a raw food diet, or in reducing heat-giving + elements, such as artificial sugars and hot drinks, it is + important to apply more external heat to the body for a + while, or else have the morning meal served in a sunny room. + Plenty of outdoor exercise is necessary to properly utilize a + vegetarian diet. + + + + +FOOD REQUIREMENTS. + + +It is important that the diet should contain the proper amount of +protein, starches and fats, suitable to the individual needs. Age, +weight, height, occupation, season and climate must all be considered. +Numerous and careful researches regarding food requirements made during +the last fifty years have led to the realization that the majority of +civilized men and women consume from two to three times the amount of +food necessary. + + + + +FOOD FOR THE AGED. + + +Many people at the ages of sixty and seventy still lead an active life, +while others retire from activity at forty-five or fifty. Therefore, the +food should conform to the person's mental and physical requirements. If +the teeth are poor and the digestive powers weak, the food should be +light, consisting mainly of well cooked cereals, baked potatoes, rice, +cooked greens, a small amount of meat, raw fruits and raw greens in +combination with fatty foods, as salads, milk and buttermilk, toasted +breads and soups. + +The total fuel requirement depends upon whether the individual leads a +quiet or active existence. For a person who lives mainly indoors, and +makes little use of the muscles of the arms, shoulders and trunk, 1000 +to 1200 calories is sufficient for twenty-four hours. If more food is +eaten than the body requires, the excess will manifest itself by the +development of chronic ailments and obesity, or feeble-mindedness. + +The morning and evening meals should consist of fluid and semi-fluid +foods, or of toasted breads and salads. Meats, eggs (except the yolks), +cheese, beans, peas and nuts should be eaten only during the middle of +the day in small quantities. One can cut down his amount of food greatly +by thoroughly chewing each morsel. The demand for protein at this period +is small, while the amount of fat should be increased. + + + + +WHAT SHALL WE DRINK WITH OUR MEALS? + + +This question is often asked. It depends entirely on the quality and +combination of food which is eaten. + +A diet consisting of a variety of solids and vegetables with excessive +fluids gives the stomach nothing to do; the contents pass at once into +the intestines. Such mixtures are ingested instead of being digested; +they cannot be fully utilized because stimulation upon the drainage of +the body is lacking. + +If dry foods are eaten, such as sandwiches, rice, macaroni, potatoes or +dry cereals, without the addition of fruits, vegetables or soups, a +small amount of liquid should be taken. Such simple foods do not form a +perfect meal, therefore milk or broths are preferable to water. Water is +best taken from five to fifteen minutes before the meal or from one to +two hours after meals. + + Note: These pages are not a perfected plan of right eating to + be slavishly followed. Each man is a law unto himself, and + with a little self-study and practical application this book + may be worth its weight in gold to the true student of + natural laws. + + + + +RIGHT AND WRONG FOOD MIXTURES. + + +DO NOT MIX + + Fat Pork and Cucumbers. + Pork and Sweet Fruits. + Pork and Fancy Fruits. + Pork, Corn, Cucumbers. + Meat and Fish and Legumes. + Milk and Meat. + Cooked Vegetables and Nuts. + Boiled Eggs and Fresh Pork. + Bananas and Pork. + Boiled Eggs and Cheese. + Cherries and Raw Milk. + Fancy Fruits and Onions. + Fancy Fruits and Cucumbers. + Nuts, excess of Starchy Foods. + Potatoes, Tomatoes or Acid Fruits. + Potatoes, Fresh Yeast Bread. + Potatoes and White Bread. + Potatoes, Underground Vegetables. + Cooked and Raw Greens. + Cucumber, Sago and Pork. + Strawberries and Tomatoes. + Strawberries and Beans. + Bananas and Corn. + Raw Fruits, Cooked Vegetables. + Milk and Cooked Vegetables. + Raw Fruits and Cooked Cereals. + Cheese (except Cottage) and Nuts. + Boiled Eggs and Nuts. + Boiled Eggs and Canned Corn. + Boiled Eggs and Bananas. + Boiled Eggs and Cheese. + Bananas and Cucumbers. + Skim-Milk and Fruit. + Cheese and Bananas. + Beans and Bananas. + + +GOOD COMBINATIONS + + Raw Greens and Meat or Eggs. + Boiled Greens and Meat or Eggs. + Meats and Acids. + Eggs and Salted Meats. + Raw Fruits and Raw Cereals. + Raw Fruits, Raw Cereals and Nuts. + Raw Fruits, Raw Greens and Nuts. + Raw Cereals and Nuts. + Raw Cereals and Raw Milk. + Raw Cereals, Raw Vegetables. + Boiled Cereals and Boiled Milk. + Boiled Cereals and Boiled Cream. + Raw Greens, Eggs and Acid Fruits. + Boiled Greens, Eggs, Acid Fruits. + Fats and Acids. + Rye and Butter and Honey. + Rye and Cream and Honey. + Cream, Sweet or Acid Fruits. + Eggs or Nuts, Apples, Green Leaves. + Popcorn, Tomatoes and Lettuce. + Cucumbers, Milk, Cereal Food. + Cheese, Apples and Green Leaves. + Cheese and Rye and Apples. + Eggs and Pickled Vegetables. + Eggs, Acid Fruits, Leaf Vegetables. + Eggs and Greens and Rye. + Nuts, Apples, Sweet or Acid Fruits. + Nuts, Bananas, Sweet or Acid Fruits. + Almonds, Rice and Green Leaves. + Nuts, Raisins and Green Leaves. + Boiled Cereals and Raw Nuts. + + The harmony and inharmony between the different foods as + mentioned above are only stated in a general way. Certain + combinations are absolutely harmful to every individual, + others are either harmful to certain temperaments, or, to mix + them means a waste in the animal economy of the body. + + + + +MENUS FOR BREAKFAST. + + +People who feel the need of laxative foods during the spring season will +find here a number of suitable breakfast menus to choose from: + + 1. Cooked spinach or mustard greens, with rye or biscuit. + 2. Finely mashed boiled beets or turnips or carrots with parsley + and bacon. + 3. Mushroom salad, lettuce, French dressing, bread and butter. + 4. Bacon with string beans, bread and butter, stewed prunes. + 5. Lettuce with dressing, baked potatoes, creamed beef. + 6. Celery with French dressing, fried sweet potatoes, cranberry + sauce. + 7. Corned beef hash with eggs and buttered triscuits. + 8. Lettuce with syrup dressing and buckwheat cakes. + 9. Grated carrots with lettuce, unfired bread with nut-cream. + 10. Buttered toast with apple or apricot sauce, cheese. + 11. Cooked cereals with hot cream and dried sweet fruits. + 12. Baked apples with cream, toast and cream cheese. + 13. Rice with prunes, bacon, black crusts. + 14. Cooked cereal with hot cream or butter, cucumbers cut in halves. + 15. Sliced bananas and grapefruit with nut or mayonnaise dressing. + 16. Cabbage salad, hard boiled eggs, bread and butter. + 17. Strained canned tomato juice and bananas with lettuce. + 18. Fish cakes, steamed potatoes, parsley and butter, black crusts. + 19. Baked or plain boiled cauliflower with chipped beef. + 20. Boiled cauliflower with tomato sauce, bread, butter and cheese. + 21. Tomato puree with fried parsnips, black toast with butter. + 22. Radishes, green onions, whole wheat bread and butter. + 23. Asparagus salad with ham hash, bread and butter. + 24. Salted mackerel with creamed potatoes, milk. + 25. Pineapple with grapefruit, fish, apple salad, lettuce. + 26. Cherries with water eggnog, triscuit with chipped beef. + 27. Cherries with pineapple, cream cheese, egg food or fish. + 28. Bananas with tomato, cranberry or rhubarb compote. + 29. Apple or apricot sauce with Imperial Sticks or fruit toast. + + People who have difficulty in digesting eggs will find it + more agreeable to eat the yolks and whites at different times + of the day; the former prepared in salad dressing or boiled + custards; the latter in the form of baked eggs with lemon and + green vegetables. + + Learn by experience to select the kinds of food which yield + nourishment and avoid those which disagree. + + + + +MENUS FOR DINNER. + + + 1. Apple salad, lettuce, broiled steak, shredded wheat with butter. + 2. Cream of pea soup, beef or roast pork, potatoes, stewed prunes. + 3. Broiled chops, young peas, creamed potatoes, oranges. + 4. Tomato salad, lettuce, veal with mushrooms and rice. + 5. Cream of tomato soup, veal chops with peas, stewed prunes. + 6. Sweet potatoes with roast beef, tomato puree, celery, nuts. + 7. Lettuce salad, mashed carrots, baked beans with lemon, bacon. + 8. Beefsteak with eggs and potatoes, celery, prunes. + 9. Pea soup with crackers, fish with apple salad, celery. + 10. Sour roast with potato dumplings, lettuce salad, prunes. + 11. Broth with egg, apple salad and lettuce, pork chops. + 12. Pea soup with toast, fish with apple rice, coffee and crusts. + 13. Game or pork with sauerkraut and potato dumplings. + 14. Tongue with mushroom sauce and potatoes, crusts and coffee. + 15. Boiled beef with string beans, potatoes with white sauce. + 16. Baked oatmeal with cranberry sauce and celery, nuts. + 17. Fish with potato salad and lettuce, grapes or pie. + 18. Roast mutton with peas and baked potatoes, celery. + 19. Bean soup with raw carrots, bread and butter. + 20. Barley soup with crackers, Swiss cheese and apple salad. + 21. Lettuce salad with omelet, stewed prunes or cranberries. + 22. Tomato and lettuce salad with pork tenderloin, oranges. + 23. Mashed carrots or beets with fat or lean meat, green grapes. + 24. Pea soup with fried bread, calves' liver with apple salad. + 25. Lentil soup, fried bread, codfish balls with apple sauce. + 26. Roast beef, greens, apples or potatoes, gelatine. + 27. Chicken soup, asparagus or peas, potatoes, meat. + 28. Spinach or lettuce, macaroni, cheese, pea or tomato puree. + 29. Tomato soup or salad, baked beans, lettuce, prunes. + + Drink sufficient pure natural water between your meals. There + is danger in over-drinking as well as in under-drinking. + + All who are in the habit of eating more than their systems + require and especially those who indulge in large amounts of + bread at dinner, would do well to begin their meal with a + soup. Legume and cream soups will furnish a satisfactory meal + by themselves. Take toast or sun-dried bread at the end of + the meal, with black coffee or postum. + + + + +LIGHT LUNCHES FOR CHILDREN, STUDENTS AT COLLEGE AND PEOPLE WHO HAVE TO +TOIL INDOORS. + + + 1. Corn and tomato soup with crusts or raw greens. + 2. Cream of tomato soup with zwieback or raw greens. + 3. Green pea soup with zwieback and celery, pie or pudding. + 4. Broth with egg, sandwiches with bologna or cold meat. + 5. Buttermilk with graham toast, stewed prunes with cream. + 6. Fresh milk with tomato toast, stewed prunes with cream. + 7. Fruit gruel with white of eggs, and buttered toast. + 8. Strained tomato juice with whole wheat toast and butter, celery. + 9. Orange juice, cooked leaf vegetable with fried bacon and eggs, + toast. + 10. Pineapple salad with whipped cream and toast or triscuit. + 11. Apple or banana salad, lettuce, orange juice, nuts. + 12. Potato salad with lettuce and soft boiled eggs, ham or bacon. + 13. Strawberries or raspberries with rich milk and zwieback. + 14. Cherries and egg food, fish or nut foods, lettuce. + 15. Cream cheese with apples and sandwiches, lettuce salad. + 16. Fig or date butter with ryenuts and rich fresh milk. + 17. Raw huckleberries (3/4 cupful) with bread and butter or zwieback. + 18. Lettuce, bananas, one glass of cranberry or tomato juice. + 19. Apple salad with lettuce and almond cream or almonds. + 20. Apples, raisins, six to twelve nuts, lettuce, celery. + 21. Gelatine of fruit, or bread and bran with cream and toast. + 22. Clam broth or cream soup with toast and raw celery. + 23. Muskmelon with lemon and berries or cherries. + 24. Baked apples in gelatine with fish salad, lettuce. + 25. Ambrosia or apple sauce with whites of eggs and toast, malted + milk. + + + + +MENUS FOR SUPPER. + + + 1. Rice with milk, black toast with fig butter or honey. + 2. Pea broth, tripe with tomato sauce and toast with butter. + 3. Melon, berries, codfish cakes with bread and butter. + 4. Cream of corn soup, tomato toast with milk. + 5. Rice flour with hot cream or milk, toast with eggs. + 6. Milk rice, soda crackers or toast or cake, coffee. + 7. Apple salad, puffed wheat with butter and fried bacon. + 8. Broth with egg, cracker, sprouts, lamb, toast, butter, oranges. + 9. Apple and celery salad, fruit cake with coffee or milk. + 10. Raspberries or strawberries, shredded wheat or cake, rich milk. + 11. Tomato or blackberry toast, one or two glasses of rich milk. + 12. Fruit gelatine with cream, sandwiches or cake, coffee or milk. + 13. Sterilized blackberry juice with zwieback, omelet, fruit sauce. + 14. Clabber milk with cream and dry toast, nuts if desired. + 15. Lemon pie with fresh milk, or sand tart with fruit salad. + 16. Raw huckleberries and zwieback with sweet butter, nuts. + + For those who require a liberal amount of food, add cream + cheese, cottage cheese, Swiss cheese, fish, lamb chops, meat + cakes, eggs, egg-toast, legume soups, etc. Apples, tomatoes + and prunes combine well with many of the above mentioned + foods. + + + + +MENUS FOR DINNER (WITHOUT MEAT). + + + 1. Asparagus or celery root salad with lettuce, pea loaf. + 2. Young peas, mashed potatoes, fried egg-plant. + 3. Mushroom salad with lettuce, Imperial Sticks, rice, nuts. + 4. Legume cheese or croquettes, carrot puree, celery, olives. + 5. Radishes, water cress salad, stuffed peppers and tomato puree. + 6. Apple pie or black bread, grated Swiss cheese, grapes or oranges. + 7. Spinach, eggs or omelet with tomato puree, olives. + 8. Raw soaked oats or wheat with dried soaked fruit and cream, nuts. + 9. Tomato cream soup or tomato salad, eggs, shredded wheat. + 10. Vegetable pudding or legume roast, string beans, carrots. + 11. Polenta with apricot or cranberry sauce and cheese. + 12. Boiled wheat with butter or hot cream and fruit, nuts. + 13. Baked rolled oats with cranberry sauce, celery, nuts. + 14. String beans, lima beans or cow beans with green salad. + 15. Asparagus salad, pea cheese with tomato sauce, prunes. + 16. Cherry soup, German pancakes with lettuce and syrup dressing. + 17. Blackberry soup, cereal or bread omelet, lettuce, honey dressing. + 18. Milk soup with sago, German pancakes, gooseberry compote. + 19. Cabbage, salad or stewed, steamed or plain bread pudding. + 20. Bread soup with apples, rice pudding with dried fruit. + 21. Bran or bread soup, apple salad with grated cheese, lettuce. + 22. Milk or huckleberry soup, unleavened apple pancakes. + 23. Clabber milk with cream and grapenuts or stale bread, nuts. + 24. Corn bread with apple salad and lettuce, nuts. + 25. Plain milk rice with currants, nuts or cheese. + 26. Bread dumplings with stewed prunes or pears, celery, nuts. + 27. Buttermilk soup with dried fruit, nuts or eggs. + 28. Peas with mashed carrots and lettuce salad. + 29. Rice and tomato soup, cabbage, plum pudding. + + For people of a bilious temperament eggs should not be mixed + with milk or sweet foods at the same meal. Tomatoes, tart + apples or green leaves, raw or cooked, are anti-bilious + foods. + + If certain foods do not agree, or produce indigestion, study + their combination and preparation carefully, also the + proportion and time of the day when most suitable. If this + does not prove satisfactory leave them alone. + + + + +MENUS SUITABLE FOR ANY MEAL. (WITHOUT MEAT) + + + 1. Cereal salad of rye with bananas or carrots, milk, green leaves. + 2. Raw or cooked lima beans with tomatoes or carrots, leaf salad. + 3. Apple and lettuce salad, fruit cake or fruit pie, Swiss cheese. + 4. Plain cake, gelatine, cream or green salad, milk or lemonade. + 5. Bananas with strained tomato juice and raw green peas. + 6. Plum salad, lettuce, mayonnaise dressing, walnuts. + 7. Strawberries, lettuce and oil or mayonnaise dressing, almonds. + 8. Apple or tomato salad, cheese and raw bread. + 9. Clabber milk, triscuits or zwieback, dried fruits, nuts. + 10. Raw blackberries or lemonade, zwieback, or raw bread. + 11. Raspberries or strawberries, rich milk, raw bread or nuts. + 12. Banana salad, lettuce, cherries or sweet fruits, almonds. + 13. Fruit pie or fruit toast, a glass of milk, pecans. + 14. Green grapes, black bread, Swiss or cream cheese. + 15. Cereal or fruit salad and lettuce, nuts. + 16. Fruit butter with cream or toast and almonds. + 17. Cherries with eggs or omelet or corn bread. + 18. Melon with lemon, banana salad, pecans or almonds. + 19. Bean salad with lettuce and raw carrots. + 20. Potato or carrot salad, lettuce, walnuts. + 21. Fruit soup (warm or cold) eggs or nuts. + 22. Pear salad with cranberries and celery, raw bread. + 23. Buttermilk or sweet milk with toast or raw bread. + 24. Raw rolled oats, plain or with fruit and cream. + 25. Mixed rylax and wheat with cream and fruit. + 26. Cabbage salad with hard boiled eggs, bread and butter. + 27. Peach or apricot salad, wheat or rye and nuts. + 28. Soaked whole wheat with cream, prunes or dates. + 29. Raw corn or bananas and strained tomato juice. + 30. Cooked pea or string bean salad and raw carrots. + 31. Baked apples with cream, toast with cheese. + 32. Carrot or tomato salad, olives, lettuce, legumes any style. + 33. Sweet potatoes, baked or boiled, buttermilk. + 34. Raw huckleberries, zwieback or raw wheat, butter, cream, nuts. + 35. Green pea soup, celery, bananas or sweet potatoes, cranberries. + 36. Bananas with berries and lettuce. + + Laxative foods: Fruit juices, plums, tomatoes, apples, pears, + grapes, figs, fruit-soups, fruit-gruels, raisins, gelatines, + corn, oats, spinach, oranges, carrots, parsnips, bran, oil, + butter, cream, olives, yolks of eggs, pecans, walnuts, Brazil + nuts, cucumbers, onions, greens, butter sauces. + + Constipating Foods: Skim-milk, liquid foods, fine flour + bread, potatoes, tapioca, white of eggs, gluten, mush, cheese + made from skim-milk. + + + + +DIET AND HYGIENE FOR BRAIN WORKERS. + + +Proper growth and activity of the brain and nervous system are promoted +by a healthy flow of blood. Pure air and sufficient food properly +combined and proportioned are essential. Choose more of the lighter +forms of protein and starchy foods, as fish, eggs, almonds, green peas, +bacon, a moderate amount of lamb and beef, rice, sago, wheat, and +vegetable gelatines. Foods rich in minerals are celery, apples, +tomatoes, greens, oranges, and practically all the fresh fruits and +vegetables, especially the small berries. Melons and starchy vegetables +in large quantities are suitable for muscular workers. Use as little as +possible of so-called pure chemical substances, such as refined sugar +and flour. + +Avoid poisonous beverages, tobacco and all forms of drugs. Sleep at +least nine hours in a well ventilated room, facing east or south. Avoid +constipation. Combine mental work with moderate amounts of useful and +enjoyable exercise and physical work. Protect the eyes from strong +artificial light. Keep the feet warm. Relax before and after meals. A +certain amount of manual labor is absolutely necessary for the +brain-worker. It favors deep breathing and creates a demand for more air +and water, and thus improves digestion, oxidation and nutrition. The +body poisons are carried off quicker and nervous headaches and +despondency are avoided. Short walks out of doors before retiring are +very beneficial for people who suffer with cold hands and feet. + + Dress by an open fire or in a sunny room. A chill before + breakfast produces indigestion and a desire for unnecessary + hot foods. Never sleep by night lamps or any other artificial + light. They are injurious to the eyes and absorb oxygen. + + Avoid fresh breads, inferior cakes and pastry. Do not eat + unless you are hungry. Do not over-indulge in athletic or any + other kind of exercise. Remember that natural feeding, pure + air and sufficient sleep call for natural breathing and + natural exercise. Unnatural feeding and late hours create + disease or nervousness. + + + + +"THE IMMIGRANT." + + +All who leave the land of their birth should make themselves acquainted +with the art of living and the peculiarities of the new country in which +they intend to live. + +To depart entirely from their old customs and habits is as dangerous as +to neglect the study of the new environment or the failure to adopt +necessary changes. + +In some portions of the United States the climatic conditions are very +changeable; we have extreme heat and cold, an excess of rain with wind +storms and dryness alternating within a short time. West of the Rocky +Mountains we have a mild sea air. In the Southern States and near the +Pacific Coast we have low districts where malaria and catarrhal +conditions are easily acquired. + +Tropical fruits and vegetables which are looked upon as luxuries in +Northern Europe are necessary articles of food in the country where they +grow, therefore the stranger should make himself acquainted with such +foods, and by degrees learn to eat them. + + + + +TRAINING CHILDREN IN CORRECT HABITS OF EATING. + + +A child should have his face and hands washed before and after each +meal. He should not be allowed to carry foodstuffs and candy about the +house, or touch carpets and furniture with sticky and greasy fingers. If +he requires food between meals, give him four or five meals per day, but +have him eat his food in the proper place. + +The breeding of flies, mosquitoes and other disease carriers is greatly +favored by allowing children to eat at any and all times without +napkins, or special preservation of their dress, or without cleaning +their hands before and after eating, or before and after playing with +animals and pets. + +The American child is given too much consideration at the table. There +is a great difference between the saying "I don't like a certain food" +and "I don't want it," because there are things which taste better. + +To leave one's plate half full of foodstuffs and ask for, or accept, +other food is customary, but before the law of our Creator it is unclean +and disrespectful, wasteful and dangerous. + +The physiological laws of our bodies are based on very economical plans: +nature utilizes everything and wastes nothing. Cooked foodstuffs, +whether they are wasted within our bodies by over-indulgence, or in the +garbage can, create decomposition and germs. + + + + +MENUS FOR DINNER FOR YOUNG CHILDREN. + + + 1. One-half orange, one ounce boiled fish, one-half of an apple, + toast. + 2. One-half of an apple, one or two eggs, one to two tablespoons + raw rylax. + 3. Cereal salad with carrots and fish. + 4. Legume soup, butter and bread, raw carrots. + 5. Well boiled macaroni, two tablespoons of cold grated cheese. + 6. Light rice with cold grated Swiss cheese. + 7. Cereal salad with apple and eggs. + 8. Lettuce, baked potatoes, beachnut bacon and one egg. + 9. Mashed carrots, two tablespoons of young peas, bacon. + 10. String beans with stale bread and butter, bacon and egg. + 11. Finely chopped spinach, bacon, egg, stale bread, butter. + 12. Three to five cherries, light omelet, lettuce. + 13. Cereal salad with apples, two to three tablespoons of cottage + cheese. + 14. Baked oats with prunes or cranberry sauce and bacon. + 15. Whole wheat with sterilized cream and celery. + 16. Peach and cereal salad, beachnut bacon and one egg. + 17. Baked potato greens, meat, egg or fish. + 18. Legume puree or soup, carrots, bacon. + +Legumes are a very important food for young children, and their use +should begin during the second year. They are easily digested if +prepared in the form of soups and purees, and combined as directed in +the different menus. They should not be given at night. + + Mothers of girls should think it more important to furnish + healthful exercise, wholesome food and restful sleep during + the years of budding womanhood, than to worry about lessons + in music and art, or a business education. All these can be + taken up with much greater benefit after maturity. Arrested + development of the organs of reproduction will lay the + foundation for many years of unhappiness and suffering. + + Many parents are impressed with the idea that their children + require a large amount of sweets, in order to make them grow. + We cannot force nature without paying the penalty. At + maturity, we reap what has been sown for us, or what we have + sown for ourselves. + + + + +MEMORANDUM + + + + +Prevention of Disease, Insanity and Crime + +CONTENTS: Wet or Dry? The alcohol we take, the alcohol we make. +Treatment of chronic alcoholism. Preventative treatment. Mineral +starvation. Price 15 Cents + + +The Epicure of Medicine + +The Key to successful treatment of chronic, so-called incurable diseases. +153 Pages. Cloth, $1.25; postpaid, $1.35. Paper, $1.00; postpaid, $1.10 + + +EXTRACTS FROM REVIEWS AND LETTERS + + Your book, "The Epicure of Medicine," is worth its weight in + gold. + + DR. F. SCHURMANN, Honolulu, T. H. (The Schurmann Institute). + + A knowledge based on such experience is worthy of the + profoundest consideration. This accounts for the sincerity of + the mode of writing. + + DR. AXEL EMIL GIBSON, Los Angeles, Cal. + + The book is interesting and has value. The author's account + of her own struggles with disease leads one to wonder how she + could be alive and able to write a book. Few such struggles + have ever been recorded. It is interesting to follow the + author in her account of the combats she has had with the + disease. There are many new and strange teachings in the book + of which we shall express no opinion. + + THE THERAPEUTIC RECORD, Louisville, Ky. + + The study of the book shows that the author, like many + American physicians, is not a staunch believer in "drug + cures," but considers that spiritual, mental and physical + healing applied in the natural way are the only means to + produce chemical changes within our bodies. + + PRACTICAL MEDICINE, Delhi, India. + + After a careful reading and understanding of DR. ROPER'S new + work, I can heartily endorse her efforts to bring the right + style of living before the people. Such a work as this seems + a blessing to humanity. + + MRS. LOTTIE HALL, Pres. of Lincoln School Mothers' Club, Berkeley. + + The only cook book which I have seen, which gives the proper + chemical combinations for each meal of the day. + + MRS. ESTHER TALBOTT, Oakland, Cal. + + Your book deserves to be circulated by the millions. Our club + would consider it a favor if you could give us a lecture and + demonstration on nutritious soups. + + MRS. IDA HOUGHTALING, Berkeley, Cal. + + "Scientific Feeding" is an open door to health. After being + under the care and supervision of DR. ROPER for two months I + feel confident that she has knowledge which leads to health + through right living. + + MISS ELISABETH JEWETT, Kindergarten Director, Cleveland, O. + + Your book is a regular gold mine. I particularly like the + chapter, "Study of Food." A copy should be in every school + library. + + ELEANOR MERROW (Public School Teacher for Ten Years). + + + + + DR. DORA C. C. L. ROPER + + DIETETIC EXPERT + + NERVOUS AND MENTAL DISEASES + OBESITY A SPECIALTY + + Dietetic Instructions by Mail Accommodations for Patients + For terms, state case and enclose addressed stamped envelope. + R. F. D. 1, Box 188, Oakland, Cal. + + Courses in Dietetic Chemistry given to nurses; in classes and by + correspondence. + + + + + +End of the Project Gutenberg EBook of Food for the Traveler, by +Dora Cathrine Cristine Liebel Roper + +*** END OF THIS PROJECT GUTENBERG EBOOK FOOD FOR THE TRAVELER *** + +***** This file should be named 27245.txt or 27245.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/7/2/4/27245/ + +Produced by Bryan Ness, Tamise Totterdell and the Online +Distributed Proofreading Team at http://www.pgdp.net (This +file was produced from images generously made available +by The Internet Archive/American Libraries.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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