and diffuse a subtle poison through the whole
system.

_Hot_ biscuits; _hot_ griddle cakes, saturated with butter and
Stuart's syrup; and _hot_ coffee, scarcely modified at all by the
small quantity of milk usually added, are among the most deleterious
articles ever put upon a table. While these continue to be the staples
of our breakfasts, healthy stomachs and clear complexions will be rare
among us. Never eat or drink _any thing_ HOT.

Good bread is an unexceptionable article of diet. The best is made of
unbolted wheat flour. A mixture of wheat and rye flour, or of corn
meal with either, makes excellent bread. The meal and flour should be
freshly ground; they deteriorate by being kept long. If raised or
fermented bread is required, hop yeast is the best ferment that can be
used. [For complete directions for bread-making, see Dr. Trall's
"Hydropathic Cook-Book."]

The exclusive use of fine or bolted flour for bread, biscuits, and
cakes of all kinds, is exceedingly injurious to health. The _lignin_
or woody fiber which forms the bran of grains is just as essential to
a perfect and healthful nutrition as are starch, sugar, gum, and
fibrin, and the rejection of this element is one of the most
mischievous errors of modern cookery.

Johnny-cake, or corn bread, is an excellent article, which is not yet
fully appreciated. It is palatable and wholesome. Hominy, samp,
cracked wheat, oatmeal mush, and boiled rice should have a high place
on your list of edibles. Beans and peas should be more generally eaten
than they are. They are exceedingly nutritious, and very palatable. In
New England, "pork and beans" hold the place of honor, but elsewhere
in this country they are almost unknown. Leaving out the pork (which,
personally, we hold in more than Jewish abhorrence), nothing can be
better, provided they are eaten in moderation and with a proper
proportion of less nutritious food. They should be well baked in pure,
soft water. A sufficient quantity of salt to season them, with the
addition of a little sweet milk, cream, or butter while baking, leaves
nothing to be desired. If meat is wanted, however, a slice of
beefsteak, laid upon the surface, will serve a better purpose than
pork. Potatoes, beets, turnips, carrots, parsneps, and cabbages are
good in their place.

But Nature indicates very plainly that fruits and berries, in their
season, should have a prominent place in our dietary. They are
produced in abundance, and eve