V.--UNFIRED FOOD.

The true unfired feeder is an ideal, _i.e.,_ he exists only in idea, at
least so far as my experience goes! To be truly consistent the unfired
feeder should live entirely on raw foods--fruit, nuts and salads. But most
unfired feeders utilise heat to a slight extent, although they do not
actually cook the food. In addition, most of them use various breadstuffs
and biscuits which, of course, are cooked food. "Unfired" bread is sold by
some health food stores, and is a preparation of wheat which has been
treated and softened by a gentle heat.

Cereals should never be eaten with fruit, but may be eaten with salads and
cheese. The mid-day meal of the unfired feeder should consist of nuts or
cheese and a large plate of well-chopped salad with some kind of dressing
over it; olive oil and lemon-juice or one of the nut-oils and lemon-juice.
Orange-juice or raw carrot-juice may be used if preferred. When extra
nourishment is desired a well-beaten raw egg may be mixed with the
dressing. Fresh cream may also be used as dressing.

Fruit is best taken at the evening meal, from 1-1/2 to 2 lbs. Nothing
should be taken with it except a little nut-cream or fresh cream and white
of egg.

Distilled water is a great asset to the unfired feeder, because it softens
dried fruits so much better than hard water. It can be manufactured at
home, or the "Still Salutaris" bought through a chemist or grocer. The
"Still Salutaris" water is about 1/3 per gallon jar. If the water is
distilled at home, a "Gem" Still will be needed. (The Gem Supplies Co.,
Ltd., 67, Southwark Street, London S.E.). It is best to use this over a
gas ring or "Primus" oil stove. The cost of the water comes out at about
one penny per gallon, according to the cost of the fuel used.

Distilled Water should never be put into metal saucepans or kettles, as it
is a very powerful solvent. A small enamelled kettle or saucepan should be
used for heating it, and it should be stored in glass or earthenware
vessels only. It should not be kept for more than a month, and should
always be kept carefully covered.

For salads it is not necessary to depend entirely upon the usual salad
vegetables, such as lettuce, endive, watercress, mustard and cress. The
very finely shredded hearts of raw Brussel sprouts are excellent, and even
the heart of a Savoy cabbage. Then the finely chopped inside sticks of a
tender head of celery are very good. Also young spinach leaves, dand