THE HEALTH FOOD COMPANI. v [A medical gentleman, who has made the subject of food a careful study for many years, was invited to acquaint himself with the plans and operations of the Health Food Company of New York, and to report hie conclusions for publication. Ho accepted the invitation, and his very readable and instructive account of his inter- view is herewith presented in his own language, as originally published.] Tour invitation to investigate and describe the doings ot the Health Pood Company, of No. 14 Fourth Avenue, New York City, is cheerfully responded to in the interest of that humanity, in behalf of which you are laboring so efficiently, and for the advancement of which they are far from being idle. Wiiile I cannot do justice to the subject in one article, I can at least explain their leading thought. They believe as everybody does who reasons—that the principal article of human food in America is a robbed, depreciated substance, incapable of sustaining human life. They believe that the human animal in America is drenched with starch, and destroyed by it. They believe that the ten thousand mills in America whioh are to-day engaged in pulverizing wheat and sifting from it its gray matter, are only to be classed as fchorteners of human longevity, as destroyers of human life, with the distilleries of the land, and that the extermination of one is not more to be desired than the annihilation of the other, j Thus far you will admit that they are not heretics ; with the next stage of their belief you will, I hope, as fully agree. They assert that upon the exterior surface of each and every grain of wheat there is a fibrous, si.iceous skin which is worthless as food, and injurious as an ingredient of food. They invite you to look through a powerful microscope at a grain of wheat of your own selection, and the object presented to your vision is not more attractive than the following drawing, is, in fact, rather more repulsive in appearance. A Magnified Gkain of Wheat. As vou look through the magnifier you discover a rough and bristling structure, shaggy as the bark of some gnarled old oak, with much dust and many insects' eggs stored away in the crevices, and you feel certain that the substance under examination could not have been designed for human food. You want to seize upon that monstrous, unclean cocoanut, and scrape, and brush, and scrub it, until you get through the unwhole- some rind, and expose the cleanly food to view. You are next invited to select from another parcel a second grain of wheat, which is then placed beneath the glass, and exposed to view. Here is what the eye rests upon, as nearly as a simple drawing can reproduce it. b swrnn; ite brtetlkg ***** *■ d^CtT oeet» andHii oeaeealed aooum* UtU»«75 fa act seeaaiagly lessened a erne. Magnified seettene 0/ wheat, hulled aad unhuDsd, added to some chemical tests, shew 70* that feat sfcaBy substance removed is mot food, and that all else contained k the berry if feed. Toa an then shown great quantities of the hulls, which yea examine in ▼ariona waya, aad with a constantly iacrceeing eeerri* tiem that thay are vicious things to be received into the human stoseeek At tab point 70a say apply a moat convincing teat You are told that nhfirtTj radicates nething nutritive in these shells, and that even the grainy fiavor is abeeat from them. Involuntarily yon pat a pinch of them m your month to determine their inaipidity. From that moment, H may be for many days, life is a burden to yon. Those particles of glees Car J lane they chiefly are—seine hold of the membranes of the month and tuoee, burrow into them, irritate, inflate, annoy you, until you wish you had taken the word of the philosopher in charge, who assured you that these penetrating particles were not good things to eat. From the wheat denuded of its protecting hull, various article* are made. By a pounding process which coarsely bruises the grain, a sub- stitute for crushed or cracked wheat is produced. By still more pound- ing, a wheat meal is secured. By a washing process the starch is re- moved from this meal, leaving only the gluten, which is sound to possess peculiar value as a medicinal food. They have also an article called Cold-Blast or Gold-Ground Whole Wheat Flour, which is a fine flour made from the entire berry, by the explosive power of eold compressed air, the ase of mill-stonee, aa well as bolts and sieves being avoided. This flour yields a very pleasant and nutritive bread. The hulk of oats are removed by a process similar to that employed upon wheat, and bv this means an article of great purity and palatabflity is secured, which they denominate M Pearled Oats." Barley and Rye are similarly hulled. When the question is asked the Health Food Company, u Is it not true that nutritious and innutritions matter should be taken into the stomach together, as that an active ■anwttisn of the alimentary eanal shall be se- cured and constipation avoided ? " they reply, " Certainly not; a grosser fallacy was never conceived of The object of eating is to take food and nothing else. If every atom of inert matter could be eliminated from sub- stances swallowed, indigestion would be almost unknown. You can not mix harsh substances with food without serious loss of the food-portion, which passes through the alimentary canal unaseimilated, by reason of he base association. Our exhaustive tests prove that not less than one-hall ef the real food contained in ' Graham Gems,' crushed wheat, etc., passes unchanged, and may be recovered from the excrement. A like result at- tends the swallowing of the skins and aeeds of grapes and apples. Our great work is to withdraw the trash from foods sad leave nothing but nu- triment We de not sift or bolt our cereals, nor do we remove a tangible amount of nutrient substance. From one hundred pounds of wheat we remove sevempounds of dirt and wood and euex—peeling each kernel as one peels s potato or a tomato. The akin is small in quantity, but wonderfully potest as aa irritant Its action upon the lower boweis is the action ef the oethar- (As. Cartharsis is depletion always, and habitual depletion is a oeadroeato he avoided. It can always be induced by substances which can set be sssajsahWd. Without emulsifioatioa assimilation is impossible ef course. One afloat of the habitual employment of substances which can net be re- dusad la a pulp, is to lessen stomachic aad intestinal energy. Now, no hiiaiiis stomach can emulsify wheat hulls. Ton could not boil them to * puip in water, in a century. Only a caustic alkali or a mineral add can uuntelve them. % Examine the substance voided from the boweis by these warn ewallew these hoHe, and you find the flake* unchanged. x Task UMPiftsflrn points are not blunted, their serrated edges are not dulled. 60 as feel justified in removing them precisely as we would feel justified fa k£*nding vegetables of their skins, or fruits of their seeds, or in remov- sag ten ear feed any harsh, «r straw-like, or gritty tmbetaax* sieving ne feed veins and ne solubitity. W« hare proved to the tartan otian of a smiths*! ef aaastipatod dyspeptios that oar theory is cerreet They eame to as from eU quarters, and bear with them a look of nttonnetioii psanxul to behold, gome have relied on pills and many upon scan tor the eatthartic action. The pill-ewellower who began with one, lads a dozen Bniuflcrieat The other oommenoed with Graham bread or mush, and whan that proved inadequate he resorted to more bran, until a movement ef the bowels without the employment of a onasiderable quantity ef these reaping hulls became impoeaible. In both oases the drain upon the sys- tem fa enormous. Of course the field poured into the alimentary canal to protect it against the blfatering efiuot ef the enenuoal or the scratching power of the meehsuicel irritant ■»«■* inevitably sap the vital powers. It does net weaken use actual blood-letting, -bat it weakens, nevertheless. But this fa aot alL That very important part of the digestive process performed in the stomach, fa but imperfectly performed in the presence of harsh materials. The sensitive stomach ifscliass to contract upon and kneed aad agitate a mass of food which bristles with thorny snmnO It may attempt it but it will ne mere continue to discharge that important function with energy, than yen would oonseat to close your hand a ssoand time upon a cushion of eanoealed needles. Without thia action en the pert ef the stomach we have unarrested lermentation, in Men of what fa known as digestion, and unarrested fermentation fa attended with acaderuotations, regurgitation of food, nausea, headache, fisrnlenaa, * heartburn,* a sense ef weight and general dfaoomfort These are annoy- ing experiences, but they are trifling compered with the evils which acoomneny them. The mal-nutrition which times symptoms aaaounoe, paves the way for a multitude of devastating disss sea. Tune would safl us in alluding to all of these. There fa scarcely a disaass in the cata- logue ef diseases cf which imperfect nutrition may act be the forerunner and precursor. 44 We feed these sofferers if they are willing to he fed, and by feeding we cure them. We ask them to threw aside the chemical cathartic, such as calomel aad jalap, and aloes; the blfatering cathartic, such aa eroton oil, and the scratching, irritating oathartie, such aa cereal hulls. We tell them that all these purgativee are but temporary expedients, and must not be permanently employed, We show the drag takers that their physic has absolutely nothing in it but destruction, if long-continued j that there never was a pound ef flesh in the biggest ship-load of medicine brought from afar. We tell the bran-enter that there is a splendid feed- substance adhering to bis bran aa sifted from the flour, aad that but for the terrible fermentive and scouring influence ef the hulls upon which that food substanoe fa ooasoUdated by the grinding process, no food known to science oould be deemed half as valuable. We convert both Hasans, because reason and sdsnos easts in aa. We prescribe tins won- derfully bland, nutritive food—the pure huilese gluten of wheat rich fa blood-making and muscle making capacity, ana especially rich in una feed qualities demanded by the brain and nana tissual Inns the gang- BNutic nerve-centers ef the intestinal canal are nourished end eupeorted, asm there fa no each thing as torpor anywhere along the ehsanef ef di- gestion from the salivary glands to the lower sphincter. Constipation speedily hennmns a thing ofthe pest Hemorrhoids disappear like amgfe, first, twins ass new relatione, better conditions are instituted, and, see- oneuy, because all that remains to be oast off by way ef the bowefe fa bland and non-irritating, aad lacks the power to scratch, and tear, and lacerate she delicate membrane." *1 have given you a single item of the <4*teSdphy ef una Bfaahh Food Company, which they pronounce to the investigator with a good seal cf enthusiasm, aad accompany with a vast array of testimony from relieved ssnterers. They prepare a food for infants which they believe, as do many leading physicians, to be the best substitute for mother^ milk. They have a food for fat folks which fa intended to supply all aeeded nutriment, while inducing a gradual but sure lessening of adipose tissue. They furnish a food for diabetics and sufferers from diseases of the kid- neys, which, from the letters exhibited, I judge to be a highly valuable ■ubstance. In short they are earnestly seeking to provide foods which will do all that foods can do by way of preserving the health of the strong, and restoring health and strength to the enfeebled. They believe it possible to make a food palatable and appetising as well as wholesome aad sustaining. Whether their opposition to the use of bran is well or IB-based, it fa evident that it is winning favor among doctors of all schools, as well as advanced hygienists. Dr. Bulkley, the eminent der- matologist of the old-school practice, told me that he fully recognised the superior value of these improved foods. Dr. R. S. Newton, the head ef the lolectio faculty here, declared to me that the effect of these foods upon his patients had been little less than miraculous ; while Drs. Gum- sey aad Bayard—the very apostles of homoeopathy—are loud in their praises ef the products of this Company. Hereafter, if you desire it I will explain to you the phUosopay ef the Cold-Blast or Cold-Ground Whole Wheat Flour—a " Graham'," redueed as I have eaid, to a superfine powder, aad therefore free from all irritating tendency—in order that you may be able to pass judgment upon its merits as food. \. m DIABETES. V'Y W. W. IIall, A.M., M.D. There are two forms of this deadly disease, the diabetes insipidus and the diabetes melletis. The former ordinarily runs into the latter. The daily secretion of water is frequently enormous, reaching in some cases to five or six gallons. It is a wasting disease, and one which frequently ter- minates life in a few weeks or months, the sufferer meanwhile eating well, ■ad therefore feeling that nothing special is the matter, when, at the same time, a fatal disease has got hold of hira. The first symptom of this disease which arrests attention, is the fre- quent call to pass urine, and the fact that a large quantity is voided at each attempt. It is not uncommon for pain to accompany the operation At the same time there is great thirst, and often a voracious appetite. The mouth is apt to be dry, the tongue clammy and sticky, and often very red; there Is flatulence and indigestion, and the bowels are usually con- stipated. With the fearful drain on the system which we have indicated, debility and emaciation must surely follow, together with pain, especially in the loins and back. The limbs become feeble and almost powerless, and ac- tive exertion is rendered impossible. There is a simple test which those whose evacuations of water is excessive would do well to apply, in order that appropriate remedies may be availed of. It is simply the addition of a Wbiespoonful of yeast to a pint of the fluid, which must then be stirred and left in a warm but not hot place. If fermentation follows, the pres- ence of sugar is established. Evaporation of another pint will enable the operator to secure the nugar crystals sot unlike those of the trap** Fat the purpose of determining that the disease exists, this test will suffice. It will also Indicate, approximately, by the acidity of the resulting fluid, the amount of sugar. A graduated tesM;ube, called a urinometer, is also-service- able, as by its daily use the varying per centage of sugar from day to day it to some extent detenumed. To void 2 qts. of urine daily, having a sp.gr. —---~~o *!»,». «Tiat«nfiR of dangerous saccharine diabetes. Fcr a long time there was no known cure for this disease, and its victim usually perished from debility or fell Into pulmonary consumption. AH attempts to cure the disease by medication have pssiud unavailing. Nearly every article of the nxaUrid nudica has bees tried from time to time, and while there have been occasional instances ef anwMoration, we have yet to see the first case permanently cured by drags. Tot hi the present state of our knowledge, we do not look upon diabetes as neces- sarily a highly dangerous disease. If taken early it earn bo cured in nine eases out of ten, provided, always, that the patient will submit to be con- trolled. Hot baths to induce perspiration are of great value. The truth fa, however, that the treatment is chiefly dietetic. The food aad drink must be regulated by science, and must be scanned as critically and pa spared aa carefully as if it were the food of an infant It must be totally devoid of starch and sugar. The best possible food is the pure Gluten of Wheat freed from white flour, and containing no particles of bran to irritate use internal viscera. This pure, bland Gluten appears to bo well nigh spe- cific in its action. It quickly regulates the bowels, and relieves the eon* stipation. It very rapidly nourishes and builds up the system. It re- stores the brain—which generally suffers in this disease—to a normal condition. , The sugar disappears from the urine, and the secretion gradu- ally lessens. When this point is reashed, bodily vigor and elasticity win" not be long delayed. To obtain the Gluten, address the Health Food Co. Milk and cream in moderation, and eggs and tender beef and mutton, aad such green things as spinach, may be partaken of in all stages of this disease, but the chief article of diet must be the pure Gluten, cooked1 in any simple way. The fact of the value of Gluten as a remedial food hi this terrible disease has been known for forty years. Dr. Camplin of London had diabetes, and relieved it by using Gluten. He thought the relief came from the employment of Wheat bran, and accordingly recom- mended bran-food for the purpose. Bran-crackers and bran-flour were as* sordingly prepared for use in such cases, and diabetes was relieved in many instances, and the patient starved to death instead. We hare con- versed with dozens of victims of the bran theory, some of whom have been toe feeble to repeat the story of their misery in a tone above a whisper. We have been able to convince them in a few days of the total fallacy of the bran theory, by restoring some of their old strength through the use ef pure, branless Gluten and other appropriate means. All the good de- rived by Dr. Camplin or any other diabetic patient from bran, came from she Gluten which fa always consolidated upon the outer chaff or hull of wheat by the weight of the upper mill stone. There fa a good deal of Gluten in all such bran, but it is inseparably associated with the hull, and the hulls when swallowed ruin the digestion. A tea made of clean, fresh bran would do good service, were it not that to drink it to any useful extent would necessitate swallowing more fluid than a diabetic patient sneuld take. For drinks in this disease only Gluten tea, or pure water, or Care*! Coflfee, or milk, or buttermilk are admissable. As we have said, vary ■ntie'fluid of any kind should be taken, the thirst being properly quenched e*Hh crumbs of ice. Ale, beers and wines, and liquors containing akmohol seast be scrupulously avoided, as if any of these are used, there fa no pos- sible ours. There are other very important regulations to be adhered to, wh*>h oan more properly bo oonunumcated by letter, than made public fa type. Sufferers from this or other disease, are privileged to address the Health Food Company with stamp to pay postage on the reply. The great difficulty in treating this disease fa, to induce the patient to de precisely as he is directed. He obeys implicitly for a few days, and, finding his worst symptoms abated, oonclndes that Ids case wasst a very severe one, after all, and plunges ii»to white flour bread, or potatoes, or stee-padding, or beer, or some other f. «tm of dissipation, and suddenly dis- severs mat the old esemyfa upon him /gain, harder then ever to shake est THE UmTSM&AL FO€>3. .^0 Bt I* LABKKsor, KJ). The chemist ef the Health Food Gssnpnay has occupied many months fa perfecting this food. Hfa idea has been t* prepare a food which should possess hi a superior degree these essential quabtiee, vk., an agrse- ahfa odor aad a palatable flavor; entire freedom from inert and insoluble particles: richness in the niUogeneus and phoepbatic alhumenoade; ready aeahnilabilHy, aad a sompletionof the cocking processes. The result fa a strong blood-making ana waste-repairing food, adapted te the infant, the adult ***&■ *h* ftfpC *«ady fo? instant nee, and capable cf being casBv and quickly digested, with the smallest possible demand upon the fluids and machinery involved. It fa not claimed to be a partly digested food—for that is an impossibility; hut It fa fully prepared for digestion, and awaits only the appropriate conditions—the admixture ef a suites** fluid vehicle and exposure to the juices of the stomach, to insure it We have proved by several careful experiments that if mixed with three or more volumes, ef milk or water in a glass tube, at a temperature of M* Fahr* h fa converted bite Wood-substance in from forty te fifty minutes by the addition of one velusae */ fresh gastric juice; the resulting fluid being closely allied, chemically, to pure arterial blood, £ There are several ecnsideratieno connected with this scientific food which may be profitably discussed. In the first plane, the Universal Food fa packed for shipment in the form sf a dry powder. Dryness fa an absolute necessity when concentration fa sought Ws can dilute, at- tenuate, by adding fluid, but we cannot than concentrate. This food fa made dry, therefore, for reasons which all will appreciate; first *** con- venience in handling and transporting: secondly, to secure the great- est possible concentration; and, thirdly, te render it imperishable for all time, under arl ordinary conditions ef exposure. Had it been offered as a fluid, it would have been necessarily weak in focd-coustrtnenta, and Would It from have demanded alcohol er ether deleterious antiseptic to preserve destreetiva ^-mentation. Aa amount of nutriment equal to that which fa contained in one package ef this Universal Food, would occupy as good cow's milk, 40 quarts, and would equal in blood-naaking power, W *£!*> 10 loa- *>eef ei* mutton, SO lbs. wheat, and 100 lbs efseenv eraokeraOln either ef these forms it would have \x*m bulky, hicumoii associated with a vast jwepeaderanee ef either inert er injurious mutter, or matter easily obtainable everywhere when desired te be added. The fluid part of all real food fa, and ever must be, water; and water fa, hap- pily, forever accessible. It fa therefore enrefeiry excluded from thfa feed. We aay this food is perfectly cooked. Now, the object ef cooking is net simply to impart a pleasant flavor; it fa equally to convert indigestible substances into digestible ones. The inadequate er imperfect perform- ance ef that process of vital import—the cooking preocss—avst uufre- qnently constitutes the sole difference between rajerieus food and admirable food. Aware of thfa truth, and that facilities for perfect seeking are not, always at hand, they thoroughly cook their Universal Feed, and thereby render it impossible for the careless cook to impair either its flavor, its digestibility, or its nutritive value. That the cock has the power to rum all, is sufficiently attested by the fact that the exposure of any known food-substance to a temperature of carbonizing power, bums up the nutritive albumen, volatilixes the phesphatio salts, and eearerts the fatty and other enrbono into empyreuma-^a deadly enemy of digestion. Wisely, therefore, thfa concentrated Universal Food present*^teelf in a oeoked form, precisely as does the more dilated l»cd—-wulk.h* first importance that we should seek to determine wh&t beverage v« shall habitually use. The late Mr. Greeley made it a practice to accom- pany his breakfast with a cup of hot water, rendered more palatable by the addition of a trifle of milk and sugar. He expressed to us the belief that some hot Or quite warm fluid was needed to give tone to the stomach at the morning meal, and to assist the digestive processes. He could not employ tea or coffee without suffering the pangs of indiges- tion. This is true of multitudes, many of whom are unaware of the rea- son for their gastric uneasiness. They continue to swallow the very fluid which destroys their comfort vainly imagining the while, that s stronger dose will give nature an extra jog, and accomplish some benigs result The troth is simply this: one half the human race cannot use an infusion of the tea-plant, nor that of the browned coffee berry, and at the same time maintain reasonably good digestion, and strong, sound serves. These infusions have a wonderful power to stimulate, snd aa equal power to depress. Under their influence the brain and nervous system are elevated, exalted, raised, refined. When their short-lived influence ceases, the facility of descent to a lower than the original plane, is startling. It is the brilliant ascent of the rocket and the dark, and gloomy fall of the stick. It elevates only to narcotise and destroy. © Cocoa and its products have been largely used as substitutes for the well-nigh universal tea and coffee, but they have proved heavy and some what difficult of digestion, by thousands. It is a pity that this fragrant bean could not be more generally employed, as it is inch in that ekinest which exists neither in tea nor coffee—we mean nutriment. But the majority declare it to be " sleepy •tuff,*' and although its use is happily extending, it can never become the universal beverage. Probably the cereal grains are the source to which we must go for the perfect food- beverage, in which nutriment and flavor shall be scientifically blended. This fa the thought which has actuated the Health Food Company in the preparation of their Cereal Coffee. It fa a strictly scientific preparation, compounded of the gluten of wheat and barley. In its manufacture the starch of the cereal is carefully excluded, and only tile nitrogenous flutes is employed. The barley portion fa carefully browned, so as te impart to the infusion a pleasant parched flavor. The portion derived from wheat fa thoroughly cooked, so that its nutritive qualities are speedily imparted to the iefuricm. Steeped in a mixture of milk and water, a •nourishing fluid results, having a flavor not wholly unlike that of Java coffee, sod containing more than ten times as much fbod-valne& If we compare this rich beverage with that obtained from real coffee, we dis- cover that the Cereal Coffee would be worth $8.00 jper lb.—equal fa nutriment to ten lbs. of old Java at 80 cents per lb. Chicory, and peas. and beans, and rice, and corn and rye, and sweet potatoes, and a host ef ether substances have been browned and infused in boiling water as sub- stitutes for eeflbe, but they have all failed, because they have all bees based upon starch in various forma Real coffee contains tittle starch, and any »iKXA3ssful substitute for it must be quite free from that tasteless and ■early useless food-substance. The Cereal Cofibo of the Health Food Company appears to fulfill every indication, and to meet the preofas want The beverage produced from it fa s powerful supporter of human life, snd fa an appetising and delicious adjunct te the daily bill ef for*, while leaving the brain and nerves uninjured by any aorieu* stimulating newer. Lacking the tannic acid and the powerful narcotising prineieU ef tea, it neither deranges digestion, induces mmatiaation, nor lowers flw vital tone, as does that potent agent for erij. The browning and parch* fag processes being conducted in vsewn. create ne desdly, empyr*ftiua1»* cal ©2, euoh as always exists in browned eonW and its substitutes GOLD. BLAST ?ATTniTI9Ww) Bt W. W. Hum. AJL, 1LBL We are not the especial organ of the Health Food Company, but we re* letbe in their success, and are happy to commend to oar readers their ef- forts to supply pure and wholesome foods to the world. We daily experi- ence the advantages which follow the use of the genuine articles prepared by this company, and can freely say that we suffer a serious disappoint- ment whenever the table upon which our food is served lacks the appetis- ing and nutritious bread made from the Cold Air Attrition Flour, or the delicate, jelly-like mass which the Pearled Wheat affords, or the crisp, parched flavor of the Granulated Wheat Biscuit, or the deep ruby tint and fruity aroma of the Pomarius To us and to our family these and other choice products of the mills and ovens of the Health Food Co. have become a necessity, as we are confident they will to hundreds of thou- sands of other families, as soon as the merits of these superior foods are widely known. Besides, the Health Food Company were our neighbors until the demands of their growing trade compelled their removal to more spacious quarters. This proximity takes us behind the scenes and enables us to speak intelligently of their operations. We can vouch for the care which they exercise in the "preparation of all their products, as well as for their promptness and trustworthiness in all business affairs. We are witnesses, also, of much of the great good which they are all the time ac- complishing in the building up of broken-down bodies, and the relief of some of the most annoying and painful diseases. Nor is this alf We are in a position to testify to the great moral good accomplished by their efforts.' We almost daily hear men and women bearing glad and earnest testimony to the advantages which they have experienced from the exclu- sive use of these pure, strong, nutritious, simple, and genuine foods, in the place of a stimulating and artificial diet Some not only admit, but earnestly assert, that the taste for whisky and tobacco has departed under the benign influence of true foods. Our observation taught us long ago that a properly-fed person, with good digestive powers, has no uncontrolla- ble appetite for alcoholic fluids. It fa the uneasy, miserable, sour stomach wnich craves the biting stimulant or the poisonous sedative : which de- mands "noething, it knows not what, and accepts alcohol in some form because that potent fluid pricks the stomach up to a new sensation while narcotizing the brain and its radiating nerves into a less rivid con- sciousness of stomachic misery. Seeing all the good results from the Every earnest and honest work of our neighbors, why should we not say a ood word, as often as we have space, for the Health Food Company? »the interest of our readers and in the advocacy of that " higherlife " snmnmmS'S7, "V^V"? h*? *° ^ ^boredf. we ■"•«- continue te commend to our brother's lips the genuine foods which are here provided tro & intrL ^^ °laim3 to 8UPerior excellence, A few months fcSSnn w£lroSrSed*tte P^P*/^011 wi>i<* is known as the Cold Air Ab thn^nour^SJr* ™\ \?m Uat 0ctob<" number, we described emm nf ' "* ^ "^j™ to object to the name given it. As the prc- employed. Attrition» means "to wear with rubbing," and in the new rng the wheatrberry by grinding between stones could be described bv tins word more appropriately. The pulverizing power enUJved bv our *Z£ ft to atomsXTT* T^ "■* ^ ^X^iZ ftWtiL i!L^T8^+-h £reKnMmda'» force. We sometime ago suggested hSJ^J*? MtnUa** * ««*»•«. s^ that the flourgbe hereX 00U> BLAST WHOLK WHEAT rUttTB- Of this flour we can not speak in too high terms. It fa made from choke wheat, which, before pulverising, is very carefully cleaned. In fact its outer bark of woody fiber is removed. This is important «* *™ wheat-berry in its natural state is a rough, scaly structure, bristling with minute hairs and affording abundant hiding-places for the larva of insects. The pulverizing process by the cold-air blast reduces the grains to a fane powder leaving no bran to be sifted out. Those who eat. bread mads from this flour get all the nutriment the wheat contains, and that, too, m a form easy of digestion. In the whole wheat meal or flour known as lira- ham," even when made from sound wheat, which it is not, as a rule, the bran or hull remains in a coarse, flaky condition, and is not unfrequently a source of active and very unpleasant irritation to the stomach and bow- els Not only this, but the fact that the stomach contracts upon the contents in the natural process of digestion, and that it reluctantly and ^adequate- ly contracts when sharp and irritating points present themselves to the delicate lining membrane, shows that minute division of food is necessary to perfect digestion. The woody hull never digests, because it is not a food,substance. It is wise to get it out of ourfood if we can do so without . S%1 portion of the food-substance of the wheat at the same tbW By the process of grinding the wheat between ■tones, it mimposav ble to retain toe most nutritious part of the grain except in the form.of hulls This is because the chief nutriment lies next to the outer woody coat and is flattened upon it by tot finding act Sifting torough fine 5k bolting^loth separates the white from the dark, toe starch from the gluten andffhull; that is to say, the white and heateng from the dark and steen^th-ffiving food. If it were not for the hulls or woody fibers in the bra^w^Sd be a far better food than the white part which is barreled u?and. tcMIs* flour. But so long as* whiteness is cons.dered necessary, 5 long wfll our bread be nearly worthless as food. So long as mill-stones Ire used so long will the bran contain the best part of the wheat W hat Infferint' huma?ity\eeds is a fine flour containing all the food in the wheaTSThrfa found in the Cold-Blast Whole Wheat Flour, beyonda Mati fadually certain that toose who employ it wfll get m^re good from their bread than they have ever beforeeecured. To such, bread will ^^^^^^^ *■ *• r* *e r* 1 We navei laaen a&> information and recipes from all SSmbksouS. ICe of o™ Friends have succeeded admirably at once te baktog tofaflour, while others have experimented several days befor. LtSWectrekults. Miss Julia Colman, who is *™™ ^™**J ^HZSZrjTm. writer won foods, gives her experience with the Cold-Blast w^mearCirP?n] warmly commends iu.good ouaUues. ATery palatable and nutritious mush can be made from tois Gold-Blast WhohTwheat Flour, and that with scarcely any labor. We enjoy it very 3?.^3«3r.£S5rwS raw wheat as no other Pro^88 f . doughnuts, pte-crust^-iu rninutes, and it m done. £^d8fro°m ^Tur maybeUde from as the result, telling us a* «*^ ^ ^ and prmt thcsr .held pobliBh »ach •"•"*™"T-£ £* £■£»* mJu ex**i wans whsat aurrsx. Ten thiamins' nulls in the United States are actively engaged in desteeyins; our most valuable cereal—the wheat The destructive pro- cesses are, first, grinding Between hot stone*, and, second, bolting er atta- ins; out n*ariy all the food-portion. The Health Food Company now essas to ties rescue, and start one little mill in just the opposite direction. In place ef the grinding and sifting and bolting, they pulverise by the oeleVblast and by pounding; instead of robbing the puhreraJent Bases ef its chief food value—its gluten and phosphorous—as do the other has thousand milters, they eliminate its starch by careful processes, and taw provide a very delicate, gray-colored substance, full of nutriment and which when boiled and allowed to cool assumes the form of a trembling jelly, easily digested, powerful as a builder-up of weak and delicate per- sons, and better capable of sustaining the life of the laborer with body of brain, than any other food we have ever seen. It fa, in short a concen- trated food, being 93 per cent gluten, and very rich in phosphatic salts. For nursing mothers and for infante it fa a wonderful food. The lacteal secretion fa not only increased, but fa marvelouslv enriched by its use. It has still another value, and one of the highest importance to a large class of sufferers. It ha* proved itself to possess something Woe a speof/U influence over diseases of the kidneys.' A case of diabetes has been greatly modified, and, the patient declares, absolutory cured, under out eye, within the past two months by tile use of this White Wheat Gluten te the exduakm of all other food. The case was a severe one, the secretten being five gallons every twenty-four boars on the averngCv One of out patients, afflicted with tins dangerous and dsvastating disease, told as he had experienced untold comfort from the use of the Gluten. It then occurred to us that the venerable sufferer from diabetes might alas find relief by its use. So we ordered it at once, and gave strict injunc- tions to toe patient and attendants that no other food should be sates. The effect was visible in four hours in the diminished secretion, and ha* beeK* followed by what seems to be a perfect cure. The theory ef tins gratifying result is evident but we need not state it here \ We will try to discuss it in a future issue. Dr. Camplin, of London, announced H to the Boyal Medical Cnirurgieal Society as hang ago as 1862. He asserted (fast by freeing the wheat from starch, and retaining only the nitrogen, oil, diastase, and salts, and feeding the patient upon this rich food, the class ef diseases of which we speak could be readily controlled. This we wifl say, here and now, that this White Wheat Gluten fa absolutely the best single food we have ever tested, and fa well worth a dollar a pound, instead of 25 cento. As for tile manner of cooking it, perhaps the sim- plest and best fa to make it into mush or porridge. This » done by stirring H into boiling water until thick enough, and then keeping up tim boding process for fifteen minutes. A little salt butter, and sugar added at the close, improve the flavor. Diabetic sufferers urns* not eat sugar with it; all others can. Cream fa always adnifassbia, as is butter or milk. The White Wheat Gluten may be made into bread dao»meas " Granulated Wheat * (fine) or Cold-Blast Flour. Mixed with agjrs, butter, and milk, and baked in thin cakes in a quick oven, it wffl be found very palatable. An excellent breakfast griddle-cake fa mads by taking one quart sweet milk, or milk and water, one heaping teesjKxm&ri pure eressBcf-terter mixed dry with the Gluten, or stirred into a stiff batter ef Gluten aad oeld water; one teaspcenful pure bicarbonate of soda dm- solved m milk and stirred into the batter, and a little salt vThin the batter with milk or water so that it will run readily from tee apenm prep a spoonful cf the batter en th* griddle, bavins; very slightly greased ti first to prevent sticking. H tee griddle fa of soapntone, no grease wK be aesdeslmljrt the oaks* ascents brawn, 8ear milk works spssadaffr with Gluten, but tint oreas*e£*nrtar must be omitted when tinsTfa need Tinegar ntixed with water, works wnfi in the ataman of orwue-oMartax. 9UUTEN. BT FRAKX VUIAER, A. M., K. U. Until the Hiauu Food Coicpawt, of Now York, called the attention ef the prcfosaien and the public to the value of cereal gluten as a bbbbo- gonous aliment little was known in this country concerning it In Amoti- on net an ounce ef gluten had ever been completely separated from the stares, and bran with which it fa associated in nature. It had long boon known and used in Europe as a precious and oestly food for Diabetics, and a few packages of Connor's Gluten bad reached this country from Paris, and had been sold at a dollar a'pound. The gluten made by Con- nor, as well as that made by Van Abbott in London, has served a useful purpose, since it has furnished an indifferent substitute for broad for those te whom ordinary bread, containing starch, fa simply pofaon: yet the for- rigs glutens are not only very eostly,but are tasteless, insipid, and almost repulsive as foods. The two glutens produced by the Health Food Co, are really palatable foods when skillfully cooked, and the consumer *P«ed- Qy becomes greatly attached to their fine, cleanly, grainy flavor. From a great number ef microsoopio observations I have made the following drawing for the purpose of showing precisely what gluten ia A VALUABLE BILL OF FA 12K. The best bill of fire for diabetica, which we have aeon, has recently been given to the world by Mr. C. C. Waite, proprietor of the " Brevoort" and * Windsor " Hotels, in this city. It differs in some particulars from all lists of foods for this class of sufc ferers, to be found in the books, aud its admitted value rests in the fact that each and every article herein recognized as allowable, has been tested and found useful by the author, and every article disallowed has been proved harmful by the same excel- lent authority. These facts render this schedule ot foods very valuable to all diabetic patients, aud impel us to present it to our readers in this issue. Mr. Waite decides, as we did long ago, that the disease alluded to is not to be cured by medicines. His experience clearly shows the uselessness of drugs, and the value of appropriate diet and regimen. He was reduced from strength to weakness, from vigorous health to death's door by this terrible disease before he knew its • character. Then he sought counsel of the doctors and swallowed what thev pre- scribed. He took steamer for Panama, attended by a physician, and returned lack- ing sufficient strength to walk from the carriage to his rooms in one of his hotels. He learned that Prof. Bouchardat, of Paris, was deemed the best authority in the world on the disease in question, and determined to sail for that city. The great French doctor examined him carefully, and told him that his salvation depended entirely upon himself; that medicines could avail little; that food, exercise, bathing, etc., were competent to save or slay him, according as they were wisely or unwisely used. He told him what to do, and how to live, and sent him back, to America to recover, as it proved, and to assist many others in their efforts to rise from death to life. Physicians will notice that Mr. Waite's bill of fare omits several articles which the majority ot food chemists deem advisable for diabetics. Dr. Donkin has written two books* to show that skim-milk is a valuable agent in the treatment of diabetes. Why skim-milk instead of whole milk we could never understand. Pretty much all the lactose, or milk sugar, found in the milk, exists in the skimmed fluid and not in the cream. Mr. Waite commends cream, very properly, we think, and condemns milk. Nearly all writers allow tomatoes and celery; Mr. Waite permits the use of neither. All the doctors favor the use of tea; Mr. Waite declares it to be little less than poison to the diabetic. When asked why he opposes these articles, he tells us that they proved injurious to him. His plan has been to test all things, hold fast to that which has proved good, and put a black mark against anything which has proved harmful. His hardest task was the effort to find a bread-stuff which at once met the de- mands of appetite and thoroughly agreed with him. Bouchardet told him to use gluten bread only, as being free from starch—starch being known to nourish the dis- ease and not the patient. So he brought from Paris a quantity of Connor's gluten, and the bread made from it. He tried u live on it, but it was as dry as a chip, and tasted like medicine. All the delicious butter of the "Brevoort" and " Windsor" would not make it palatable. By accident he learned that a better gluten flour was made in New York. A guest of the " Brevoort"—the Hon. Frederick Billings— was told by Prof. Austin Flint that the gluten flour made by the Health. Food Company, of 74 Fourth avenue, New York, was a very valuable lood, and more acceptable to the palate than any of the foreign glutens. This fact was at once com- municated to Mr. Waite, who lost no time in securing a quantity. The flavor pleased him, and its continued use proved very advantageous. So he places it at the head of.tho list of allow ble foods, and uses it freely at each and every meal. So firmly had the disease fastened itself upon him, 60 improbable did it seem that he should ever recover, s~ large was the circle of his acquaintance, and so gene- ral were the facts known, that his complete recovery excited great interest. It would have been scarcely less a miracle had on risen from the dead. Multitudes called opon him, and he was besieged with communications from the sick aud suffering, asking the name of the wonderful medicine which had made him whole. All he could say was tliat medicine had very little to do wi'h the cure. He freely told them, besides, that relief, perhaps cure, rested with themselves. He wrote out a good many food-lists, and added useful hints bout Turkish baths, exercise, etc. The New York Daily World, which devotes a good deal of space to an intelligent discussion of food topics, got hold, of one of these and printed it. It was republished in the medical journals, and has been adopted by many physicians, who look upon it as more trust- worthy than any similar pchedulo to be found in their books. Iu presenting this Bill of Fare to all of those who are interested in the subject. and in expressing the decided opiiaion that it is in all respects superior to any food- list for diabetic sufferers which we have ever seen, and that the advice, so. modestly conveyed, as to baths, exercise, etc., will prove of great value to patients of thisclaM, we wish to call their attention to the vast good which intelligent laymen can accom- plish by keeping a careful record of the facts connected with every case of pro- longed suffering from wasting disease, and final recovery, and making it public. BILL OF PARE, AND SUGGESTIONS FOPv SUFFERERS FROM DIABETES. 0 YSTERS AND CLAMS, Raw or cooked without flour mixtures. SOUPS. All those without flour, rice, vermicilli,or other starchy substances, or the prohibited vegetables. FISH, Of all kinds, fresh or salted, including lobsters and crabs, sardines, and other fish in oil. MEATS, Of all kinds, more particularly beef and mutton, (livers not used). Also Tripe, Ham, Tongue, Bacon and Sausages. POULTRY AND GAME, Of all kinds. Avoid sweet jellies and sauces, with the Game. SALADS, In all varieties except Potato. Use freely of Lettuce, Cucumber, Romaine, Water-crcsf, Brussels Sprouts, Chicory, Dandelions, Young Onions, and Cold Slau, also Olives. Celery, As- paragus and Tomatoes, questionable. VEGETABLES, Of all kinds except Potatoes, Beets, Carrots, Turnips, Parsnips, Peas, Beans, Rice, or those containing sugar or starch. Cauliflower, Spin- ach,' Cabbage and String Beans have been found particularly valuable. Sour apples cut in quarters, clipped in beaten eggs, rolled in cooked Gluten, and fried in very hot fat, "make a good substitute for Potatoes, and may be used moderately. FR HITS. All kinds of tart fruits. Peaches and Strawberries in profusion, with cream (no sugar). MILK AND CHEESE Milk in some cases. Cream, Butter, Buttermilk, and all kinds of Cheese, freely. Very old Cheese injurious. BREAD. Only that made from Wheat Gluten flour. From Gluten a number of pllatable Breads, Rolls, Pancakes, Fritters, Crullers, Griddle Cakes, Mushes and Puddings are made, rendering ordinary bread un- necessary. nuts. Almonds, Walnuts, Brazl-nute, Filbert*, Pecan-nuts and Butternntfl. They should It freely salted. PASTE Y. None, unless made from Gluten flour, without sugar. EG GS. Plenty of them. If boiled, let the time not exceed two minutes. Use in any wav except in sweet omelettes and custards. Picked Codfish" with eggs. Scrambled Eggs with Chipped Beef. COFFEE AND COCOA Moderately, with cream and glycerine or licorice (no sugar). Cereal Coffee particularly recommended. Tea objectionable. SPIRITS OR LIQUORS. None, and no wine except Claret, Burgundy, Rhine, or other acid varieties. Claret preferred. No malt liquors. Eat slowly, and in moderate quantities. Take as little liquid as possible during meals, and throughout the day. The tendency is to a dry skin, and perspiration being highly important, frequent warm baths are advised; the evening is the best time. Cold or Tepid baths may be taken with advantage in the morn- ing, exercising afterward to restore the circulation. Turkish "baths are also recommended, once or twice a week, if approved by your Physician. Exercise as freely as possible in the open air, and sleep eight hours of the twenty-four. This Bill of Fare is the result of the experience of a sufferer from Dia betes, to whom these foods have proved not only unobjectionable, but conducive to a cure. In view of the fact that the highest medical au thorities have decided that medicines are of little or no avail in this diV ease; that the chief reliance is upon appropriate food; that improper 'food surely encourages the disease, while suitable foods unfailingly retard its progress ; and that very few who suffer *from this trouble are accurate- ly informed as to what foods are admissible, and what are objectionable or dangerous, he offers this list as containing nothing which has proved injurious in his own case. The suggestions in regard to bathing, exercise, and most of the foods are the results of his consultations with eminent medical men in America and Europe, among whom may be mentioned Prof. Bouchardat, of Paris ; and their value as curative agents are borne out in his own experience. As the elimination of sweets and starches has proved beneficial in ner- vous prostration and brain exhaustion, it is believed that the above Bill of Fare may be wisely adopted by all nervous suflferers. The Gluten Flours, Cooked and Uncooked, as well as the Cereal Cofieet may be obtained of the Health food Co., 74 Fourth Avenue, -*>*•■ Tenth Street, New York. s Paurr Food.—This is a laxative mixture of fruit and o»ts and coars* wheat, mads palatable whh honey. It has all the scratching, scouring power of coarse foods, and thus induces somewhat active movemeata oi the bowels. It acts a good deal like Graham bread, only more ao. It is probably bettor than ptlh* or other purgatives, and is certainly pleaa&uter to take. The Health Food Co. look upon all such things as matters to be avoided, because it believes that the world needs feeding, not physicings and that it will have good digestion when fed jus.t right. Still, for those who can't get proper food, and who, therefore, suffer from torpid bowels, the Fbuit Food comes in as a ready aid and comforter. Indgrstion Relieved by Food.—Dyspepsia and constipation—those twin horrors from which the sedentary brain-workers suffer in America —are invariably relieved, and often entirely overthrown, by the Health Foods. Although employed for a quarter of a century in private practice, by the founder of the Company, it is only five years since these delicate nutriments were first offered to the general public, and in that period more than 30,000 sufferers have found health and comfort in their use. The testimony of their value comes from all sources, and from none more cheerfully and cordially than from physicians. Medical journals have given them favorable mention, and the Cold Blast (Attrition) Whole Wheat Flour received special encomiums at the January (1878) meeting ot the New York State Medical Society, at Albany. All the hospitals now use these Foods to a greater or less extent, and physicians send their patients to the office of the Health Food Company with a food-prescrip- tion, just as they were wont to send them to the drug store. Who shall say that this is not a revolution and a reform ? Opinions DrPFsn.—Dr. L. Duncan Bulkley, the eminent Dermatolo- gist, thinks the Health Food Company's Whole Wheat Flour the best food extant. Dr. John Douglass, Dr. Mattson, and a thousand other Doctors, and ten thousand laymen, characterize the Company's White Wheat Gluten as the best food known to science ; Dr. Jennings, aud multitudes besides, declare the Universal Food to be the one thing needed lor infants, and invalids, and all sorts of feeble folks. Cyrus Brad- bury, of Hopedale, Dr. Hanaford, of Reading,* Mass J and hundreds besides, declare, tnat as constipation is wetl-uigh universal among Americans, and as the Gluten Suppositories a] ways cure that trouble, the aforesaid Suppositories must necessarily be the best article made by the Company. Dr. Dunbar says: " Abandon all besides, and devote your energies to the manufacture of the Extract of Gluten and Baklet, which is so effectual in Consumption, Scrofula, Paralysis, and all wasting diseases." Dr. Stone says: "Drop all the rest and supply the world with your Gluten Soap, so that humanity shall be beautiful as well as healthful." Prof Austin Flint cordially commends the Company's Glu- ten' Floub, and the bread made from it, to all Diabetics, And so it goes, all around ; there is not an article manufactured by the Health Food Co. which is not considered by somebody the best thing in the toorld.*-sMore than 100 letters have been received and published by ths New Yoke. Daily Witness since the first day of December, 18T8, from doctors, clergymen, and other intelligent persons, all bearing earnest testimony to the great value of the Health Food Company's products in various diseases. This goes to show that each article is invaluable in its place. N o one food will meet every case which presents itself. Foods must differ quite as much as diseases. Carbonaceous substances, in a condition to t«- very largely digested, may be just the thing for the consumptive, and yet may be of small value for the atheromic—the sufferer from fatty degeneration of the heart and other tissues. The sufferer who consults the highest authority, aud is made whole by a given food, naturjlQy thinks that the best for every other sick person. A careful perusal of all the printed matter published by the Health Food Co. will enlighten the reader upon all these points, and enable him to select intelligently. Hbaoth Foods in Hotels.—Hundreds ask each month—" What ho- tels in New York City supply the Health Foods ? " To all such we say, that the leading hotel of New York—the Windsor—obtains from the Health Food Co. a variety of its exc client products, takes special care te see that they are properly cooked, and displays them prominently upon its Bills of Fare. The Bsevoort—the oldest and best hotel on the Eu- ropean plan in America—coo\s the Health Food Company's Gluten, as well as the coarse and fine Granulated Wheats, in the most perfect style, every day in the year. The Stubtbvant House placed several of the Health Food Co.'b articles on its Bill of Fare in 1877, and has supplied immense quantities of them to the patrons of this excellent house ever since. Very large quantities of these articles are also made use of by Smith ^LT2sTCT^>^k.IJ OFFICE. Health Pood Company, 74Fourth Armne. - ... . Cor. 10th St., (Adjoining Stewart's,) NEW YORK -A^GrEISTOIJES. New York City, Pauk & Tii.fokd. iirooldyu, S. B. Rice, 9 Clinton Street. i^ton I^lton, Bartlett & Blain,694 Washington St., Agts. for N.E. rhilndetphta, Geo. I. Wilson, 032 Arch Street. ITar'ford, Ct., Fox & Co. New Haven, C%, D. M. Welch.