tion available from ordinary scientific
sources anent the question of the life-force or of the animal
magnetism which animates our bodies and is the motive force common to
all organic structures whether animal or vegetable. We do know that
fresh fruits and vegetables are strongly magnetic because the
magnetism which they emit can be gauged by means of delicate
galvanometers. It has been found that leaves, flowers and seeds are
positively, and roots negatively, charged. We also know that the same
conditions are found in the human subject, since Dr Baraduc, who is a
celebrated French Psycho-Therapeutist, in his book, "The Vibrations of
Human Vitality," tells us that he has invented a machine called a
biometer to test these very vibrations. I have had one of these
machines myself and have experimented with it a great deal. By its aid
we can make the machine work differently with different persons, and
by careful tabulation of records Dr Baraduc has been able to elicit
some very remarkable information about the magnetic currents which are
constantly flowing into and out of the human body. If our
correspondent really wants to know more about the wonders of human
magnetism he should read some of the voluminous literature upon the
subject published by the Theosophical Society. Just recently also a Dr
Kilner has invented a form of coloured screen by which he and others
who have some psychic sight can actually see the magnetic emanations
which flow through a person placed in a darkened room.

SALT-COOKED VEGETABLES.

The one object of the vegetable kingdom is to build up, for the use of
the animal or organic realm, the constituents found in the mineral or
inorganic kingdom. These mineral constituents are dissolved, sorted
out and built up in the right proportions for the use of animals when
taken as foods. Whenever these foods are not so eaten they are sent
back again to the earth by the aid of microbes during the process of
decay, to be again available for plant use. Cooking is a process
invented by man which is analogous to that of decay, for it dissolves
and disintegrates the structures which Nature has built up. When man
eats food that is partially disintegrated he does not obtain from it
the right sort of nutriment which Nature intended him to have. To
intensify the wrong-doings of the cook, man further hastens the
disintegrating process by adding to the things that he cooks a due
proportion of a common and very stable