able to masticate nuts
properly on account of defective teeth, and to insure the proper
assimilation even if not properly chewed, the writer some forty years
ago conceived the idea of converting the nuts by crushing and grinding
into a paste, in other words, chewing the nuts by machinery. The peanut
was first utilized in this way and rapidly won its way to public favor.
Now, many scores of carloads of that nut are eaten under the name of
"peanut butter."

Almonds were next used, and were found to make a delicious nut paste, or
butter, which by the addition of water and a little salt, became a most
delicious cream. In the form of almond cream or milk nothing could be
conceived in the way of nourishment which the body can more easily
appropriate and more fully utilize.

As regards the necessity for eating meat, this question was definitely
settled by the Inter-allied Scientific Food Commission which met during
the war, without doubt the most authoritative body on the subject of
food and nutrition that was ever brought together.

The question of a minimum meat ration was discussed by the Commission,
and it was decided to be unnecessary to fix a minimum meat ration,
since, in the words of the commissioners in their report, "no absolute
physiological need exists for meat, since the proteins of meat can be
replaced by other proteins, such as those contained in milk, cheese and
eggs, as well as those of vegetable origin."

Quite in line with this official action was an editorial in the _Journal
of the American Medical Association_, which states that "man's health
and strength are not dependent on the assumed superior virtues of animal
flesh as a dietary constituent."

A supreme advantage of nuts over meats is that they are absolutely free
from any possible taint of disease. Those delectable foods, the walnut,
the pecan, the hickory nut and the almond, are never the vehicle for
parasites or other infections. Nuts are not subject to tuberculosis or
any other disease which may be communicated to human beings.

Speaking of his childhood diet, Professor Stephen Mizwa says: "We had
chicken, too, but I rarely tasted one unless I was sick and the chicken
was sick." The voluntary eating of sick animals may be less common in
this country than in Poland, but the eating of the flesh of diseased
animals may nevertheless be much more extensive.

Within the year 1918 there were slaughtered in the United States a
hundred million beeve