ate in trees of any kind, for any purpose, is a step towards forest
conservation. Take your city dweller in New York City, get him
interested in a shade tree in front of his apartment house, or in a
group of shade trees in the adjoining park, and you have converted that
man along the line of King Forest. So we will be very glad to take any
seeds you have and give them excellent care.

NUTS THE NATURAL AND ADEQUATE SOURCE OF PROTEIN AND FATS

_By_

JOHN HARVEY KELLOGG, M. D., F. A. C. S.,

_Medical Director of the Battle Creek Sanitarium_

In the writer's opinion, the most important thing which can be done to
promote the nut growing industry is to make clear to men and women
everywhere the necessity for returning to natural and biologic living.
Since he left his primitive state, in his wanderings up and down the
face of the earth to escape destruction by terrific terrestrial
convulsions and cataclysmic changes in climate and temperatures, chilled
during long glacial periods, parched and blistered by tropic heats,
starved and wasted by drouth and famine, man has been driven by ages of
hardships and emergencies to adopt every imaginable expedient to survive
immediate destruction, and in so doing has acquired so great a number of
unnatural tastes, appetites and habits, perversions and abnormalities in
customs and modes of life, that it is the marvel of marvels that he
still survives.

Man no longer seeks his food among the natural products of field and
forest and prepares it at his own hearthstone, but finds it ready to
eat, prepared in immense factories, slaughter-houses, mills, and
bakeries and displayed in palatial emporiums. No longer led by a natural
instinct, as were his remote forebears, in the selection of his
foodstuffs, he finds his dietetic guidance in the advertising columns of
the morning paper, and eats not what Nature prepared for his sustenance,
but what his grocer, his butcher and his baker find most for their
pecuniary interest to purvey to him. The average man no longer himself
plants and tills and harvests the foods which enter into his bill of
fare, that is, "earns his bread by the sweat of his brow," but accepts
whatever is passed on to him by a long line of producers and purveyors
who do his sweating for him, depriving him of the opportunity of earning
both appetite and good digestion by honest toil. So he resorts to
condiments and ragouts, palate-tickling and tongue-tickling sauces and