Chapter V: Valerian

Valerian root possesses a strong and rather unpleasant smell. It has a soothing effect upon the nerves and is often found to be useful in cases of sleeplessness.

Valerian Tea.

Place 1 tablespoonful of the crushed root in ½ pint of boiling water. Allow to stand for a few minutes and then drink. The best time to take it is just before going to bed.

VEGETABLES.

Green and root vegetables, on account of their valuable organic mineral salts, are desirable acquisitions for making soups and beverages, as has been indicated throughout this book. Such liquids possess strong waste-eliminating properties, so that they are particularly good for people suffering from catarrhal, gouty and rheumatic diseases.

The fresh juices extracted by means of the Enterprise Fruit Juice Press are the most valuable as eliminating agents, because their organic minerals are in no way impaired or devitalized by heat. These vegetable juices can be made into “unfired soups” which may be served iced in small cups as appetizers and waste eliminators.

The following cooked soups are examples of thousands of others:

Vegetable Soup.

Invaluable for use in a “vegetable fast.” Add to 1 pint of water in a saucepan, 2 large carrots, 2 turnips, 1 spanish onion, 1 small bunch of parsley, any apple peel, or stalks or outside leaves of cabbage, etc., 1 tablespoonful of pot barley or unpolished rice.

Method: simmer together for several hours until soft, rub through a wire sieve, and serve very hot.

If the soup is wanted quickly, first grate the root vegetables on a flat fine grater.

No salt, pepper, or soda should be added to this soup, but dried herbs can be used if necessary for flavouring if such is desired.

Devonshire Soup.

2 onions, 2 carrots sliced, pint split peas, 2 ozs. rice (unpolished). Put all into earthen pot with one gallon water, close, stew till thoroughly softened. Serve hot.

Strength Broth.

Take some roots and green vegetables in season, add small onion and some cabbage seeds. Cut or chop into small pieces, and simmer in butter for about 15 minutes. Then add enough hot water and allow all to become pulpy, put through fine sieve. Result: a fine strength-giving broth.

A Stock.

Mix 1 oz. wholemeal flour with 1 oz. butter until smooth, heat in a saucepan until golden colour, then, still churning and stirring, add to the soup to be thickened.

Vegetable Decoctions.

Water 14 pints, carrots 13 ozs., potatoes 10 ozs., turnips 3½ ozs., peas or haricot beans 3 ozs. Boil together for 4 hours. (_Hery._)

Vegetable Decoction.

Water 1 quart, fresh sorrel leaves 1½ oz., lettuce leaves ½ oz., chervil ¼ oz. Boil for an hour, then add 80 grains of butter.

Carrot Soup.

Scrape and wash half a dozen large carrots, put into a large stew-pan with enough water to cover them, include one head of celery and an onion cut into thin pieces. Cover stew-pan close, set on slow stove for 2½ hours, boil for 2 or 3 minutes, rub through sieve or tamis cloth with wooden spoon. Serve hot in a breakfast cup.

Rhubarb Soup.

Wash and drain 4 large sticks of rhubarb and put in a stew-pan with sufficient water, add 2 onions sliced, a carrot, a piece of butter, and minced or grated lemon peel. Stew until tender and serve.

Tomato Soup.

Obtain from 12 to 15 ripe tomatoes, take off stalks and cut into pieces, put in stew-pan with water, a capsicum, a clove and other spice. Cook slowly until dissolved, then rub through sieve or vegetable masher into stew-pan. Warm up again and serve.

VINEGAR

is made by fully fermenting any vegetable substances which contain starch, sugar or cellulose. The fermentation process is carried beyond the alcohol stage and the vinegar plant is usually used to ensure uniformity of the fermentative process.

Father Kneipp, the great continental Nature Cure exponent, used vinegar to increase the effect of cold water applications upon the skin, since it dissolves the surface layers of the skin in a corrosive way. In this way a deeper penetration of the water was found to be possible. In a strong form vinegar removes corns and warts, but it needs to be carefully applied lest injury to the skin should occur, which may induce eczema or other skin trouble.

Taken internally, vinegar injures the walls of the stomach and hinders the formation of the blood. It is for this reason that silly people sometimes drink it freely to become pale and thin. Its use in salad dressing is unwise. It should be replaced by fresh lemon juice.

A good lotion for the hair used by Father Kneipp was made by dissolving the heads of fresh stinging nettles in vinegar.

The late Dr. Kirk of Edinburgh, who was one of the pioneers of Nature Cure methods in Scotland, also used and recommended a particular brand of acetic acid (a refinement of vinegar) for external application. One of his favourite methods was to first bathe the part in hot water, then spread over it a thick lather of vegetable ash soap, repeating this several times, then rub pure acetic acid into the skin, and finally do the like with pure olive oil. (See _Papers on Health_, new edition, 1911, 2s. 6d. net).

Most food reformers are agreed that vinegar in the guise of food, should be entirely avoided, as a form of poison which is even more detrimental to the human tissues than alcohol itself. They use lemon or lime juice in its place.

The Romans used vinegar as a beverage, diluted with water, when on their marches; but probably this was in reality a very acid kind of cheap wine.

It has been asserted that “vinegar, or acetic acid, plays a double part in the body of first an acid of a neutral salt, and then in the form of carbonic acid as the acid of an alkaline salt. This valuable dietetic quality [which, by the way, is common to all fruit acids] is partly counter-balanced in English vinegar by the circumstance that sulphuric acid (1/1000 by weight) is allowed to be added to vinegar, the sulphuric acid being hurtful from the tendency to form insoluble salts of lime. This mineral acid is not necessary and its addition is not permitted on the continent.”

W

WATER.

There is obviously no remedy or drink so easily obtainable and of such general use as pure water. It is about the oldest beverage that man ever had and it still is by far the best. What is nicer, for example, than a glassful of cold spring water on a hot summer’s day, or more inspiring than a tumblerful of hot distilled water taken on waking in the morning to clean the digestive organs before they start on their daily round of inner toil.

Water is an essential constituent of all the tissues, and of all the secretions and excretions of the human body. Three-fourths of the surface of the globe is occupied by water and two-thirds of the human body is made up of the same commodity. This fact alone shews the supreme necessity of water to our organism.

The body expels through the lungs, the skin, the kidneys, etc. (_i.e._, through the various excreting organs) several pints daily. A very large amount of water is also used in the preparation of the saliva, gastric juice and other internal secretions of the system. It is obvious, therefore, that an intake equal to that lost must be supplied to make up the deficiency and to restore the balance.

Daily Requirements of the Body.

To maintain health, from 4 to 5 pints of water or the equivalent in fruit or suitable beverages, is needed to supply the daily wants of the system. It should be remembered, however, that practically all foods contain water to greater or less extent, and the quantity named above is not meant to indicate the amount of _water as such_ to be taken per diem. The water content of the entire diet is to be reckoned in.

This water is called for:

(1) To manufacture the various secretions, such as the saliva,
gastric juice, etc.

(2) To dilute the blood and enable it to fulfil its regular
functions of a common carrier of nutriment.

(3) To regulate the combustion constantly going on in the tissues,
as a result of the normal assimilation of our food.

(4) To clear and wash out the waste of the tissues.

(5) To moisten the food residue in the bowels and thus prevent
constipation.

From the above data it is clear that water plays an important part in the building up, purification and breaking down of the tissues of the body. It is essential then that water should be taken in proper quantity, for internal cleanliness is every whit as important as external cleanliness.

Water as a Curative Agent.

Water taken internally washes out (by the kidneys) the urea and the wastes and inorganic minerals for which the body has no need. It also clears out uric, oxalic, lactic and acetic acids or other injurious substances of an acid nature which have formed, as a result of fermentative and putrefactive changes occurring during the process of digestion and assimilation.

When disease has developed in the body, water serves the useful purpose of cleansing and increasing the fluidity of the blood and the tissues. By removing accumulated waste, which is the usual cause of most diseases, it places the tissues affected in a better state to take up and assimilate new food. Water is a universal solvent and thus unclogs the tissues of their waste, increases combustion and oxidation. In other words it favours the elimination of carbonic acid and the absorption of oxygen. This cleansing process, so frequently noticed in the case of fasting patients, who are freely drinking distilled water, and washing out the bowels by the douche treatment, promotes appetite, and often encourages an increase of weight among those who are too thin and reduces the weight of those who are too fat.

The So-called Medicinal Waters.

To carry out the cleansing of the body which is an essential part of the treatment at Health Resorts and Hydropathic Establishments, water is the agent chiefly relied upon. The chief value of Spa and mineral waters in the nascent or free state, lies in the quantity of _water_ imbibed, together with the hygienic environment and pleasant occupation of the mind, which are the usual adjuncts of such health resorts. It is extremely doubtful if the various minerals present in these special “waters” are in any sense usable by the human body, though they may possibly act in some cases and under certain conditions as purgative agents.

The Action of Water in the Body.

When water is taken on an empty stomach, it first washes the stomach and the bowels, it is then absorbed by the veins of the stomach and passes _via_ the liver to the right side of the heart. The heart now pumps it through the lungs to reach the left side of the heart, from which, finally, the water is carried along the blood to every nook and cranny of the body. It is finally eliminated by the kidneys, or by the lungs as watery vapour, or by the skin as perspiration.

The absorption of water by the veins of the stomach is increased by a low pressure of the blood, which in turn, is produced by any sudden or rapid loss of the fluids of the body as in severe bleeding, diarrhœa, profuse perspiration, or as happens as a result of fasting and starvation.

Absorption is retarded, on the contrary, by a hard and unyielding state of the blood-vessels, mainly caused by a plethoric or over-nourished and over-watered condition of the body.

The Temperature of Water.

The temperature at which water should be taken is important. Very hot water is thought to constipate, tepid water to relax and cold water to be aperient. This is not always the case, since hot water, by relaxing the tissues and supplying heat to them, very often promotes the action of the bowels and other organs. This, to some extent, is brought about by the stimulating effect of the hot water upon the nervous system.

Water In Heart Disease and Dilatation of the Stomach.

The quantity of water taken should be much restricted in cases of heart disease and dilated stomach, since the water makes the task of a maimed heart more onerous, owing to the larger bulk of the blood that it has to pump along the blood-vessels. The quantity should especially be restricted when heart disease is complicated with kidney trouble and dropsy. Abstinence from water and other fluid beverages is also an essential factor in the successful treatment of the common disorder known as “Dilated Stomach.”

Water and Dropsy.

Excessive water drinking, combined with over-eating and the free use of salt and alcoholic drinks, also has a tendency to lead to the overworking, and consequent clogging up, of the kidneys and thus promotes dropsy, or when this is not the case, to a water-logged condition of the tissues (bloatedness or obesity).

When to Drink Water.

Water should not be taken with meals, unless in small amounts as beverages, for this practice retards digestion by unduly diluting the digestive juices at a time when they ought to be in a concentrated condition, and thereby encourages flatulence and acid dyspepsia.

It is also inadvisable to drink cold water when overheated, although in the Turkish and vapour bath the free consumption of water, hot or cold, is often strongly recommended.

Water in the Cure of Catarrh.

Water drinking, combined with a natural salt-free diet, is an invaluable remedy in cases of catarrh of the stomach. It increases digestive power and appetite by removing the mucus and poisonous fermenting material contained in this long-suffering organ. It thus arrests flatulence, heartburn and acidity, and enables the stomach to regain its healthy activity.

Water drinking has been found to be curative in almost every disease known to man, with, perhaps, the sole exception of heart disease or dilated stomach, and even these disorders might be prevented if water drinking had been resorted to in the early stages, before the disease had established itself.

Water in General “Nature Cure” Treatment.

As stated, combined with proper diet and hygiene, water is the remedy, _par excellence_, for practically all diseased states of the stomach and bowels. It is good for rheumatism, gout, defective eyesight, and all disorders directly or indirectly due to some perverted state of digestion or assimilation.

The best results are certainly obtained from the use of hot water, cold water being only used by those in a good state of health to quench thirst, or to relieve constipation, by means of the early tumblerful of cold water.

To follow out the hot water treatment by the methods usually advised, it is necessary to take about 2 to 4 pints daily in divided doses. The temperature of the water should be from 100°F. to 130°F., or that of an ordinary cup of tea properly made. 1 pint should be taken on rising, or before getting out of bed. Another should be imbibed at, or 1 hour before, bedtime. The remaining 2 pints should be consumed during the daytime and well between the meals, _i.e._, about 3 to 4 hours after a meal.

To get the best effect, the water must not be drunk quickly, but sipped very slowly and deliberately.

If nauseating, a little fresh lemon juice, or a little fresh fruit or tomato juice of some kind, can be used to make it more palatable.

Hot water, sipped and taken as thus directed, acts first of all as a diluent. By diluting the acids and poisons contained in a dilated and unhealthy stomach, it relieves headache, neuralgia and other symptoms and causes a dispersal of the irritants. As a stimulant it supplies to the tissues, and especially to the nerves, much needed energy. As a food it supplies heat which, otherwise, would have to be obtained from the heat-giving foods eaten.

The hot water treatment is also invaluable for sleeplessness, provided it does not produce an irritable state of the bladder.

The Salisbury Treatment.

This hot water method, combined with the use of minced lean beef, is an essential part of the well-known Salisbury Treatment. The immediate effects of this are highly salutary; the remote effects, however, are not good. Very few people can continue it strictly for more than a few days. It is very unnatural, artificial and revolting, and equally good results, which are permanent, accrue from simply drinking the water and greatly restricting the carbonaceous or starchy portion of the patient’s diet. This is practically what the Salisbury diet does in an extreme form, the meat being designed to supply proteid alone; to the exclusion of all starchy and sugary foods. As, however, much purer forms of proteid are obtainable in a pleasant form from “cottage cheese,” nuts, dried casein, etc., the meat is really quite unessential to the treatment.

Drink Water only Between Meals.

When water is ordered as part of a treatment, it should always be taken _alone_, and preferably _distilled_, for when mixed with any foods, such as milk, its virtue as a dissolvent--the very quality for which it was demanded--is practically lost.

Impurities in Water.

Water is liable, in one way or another, to become contaminated with various injurious elements. It may contain organic matter which may be a source of disease, and it always contains inorganic or crude mineral constituents, which it takes up from its contact with the earth.

If water contains organic animal or vegetable impurities, as might be the case when rain, spring or well water are the only sources available, it is imperative to treat this water in such a way that any living organic elements are destroyed. Impure water can only be rendered safe for human use by first thoroughly boiling. Then filtration will clear off its solid particles.

Rain Water.

Rain water possesses the great advantage of being soft and comparatively free from mineral constituents. It contains organic matter which it collects as it passes through the air. To a large extent this can be removed by boiling and filtration.

Tap Water.

Ordinary tap water as found in the regular supply of most towns is generally very hard, owing to the presence of lime and magnesia salts. Such water can be partially softened by boiling, which drives off the carbonic acid gas and so causes the carbonate salts to deposit. The remaining or permanent hardness due to other earthy salts, is not influenced by heat and can only be got rid of by distillation. Quicklime does the same thing as boiling, since it absorbs the carbonic acid gas, and allows the precipitated mineral salts to sink to the bottom of the vessel or vat used in treating the water.

The Virtues of Distilled Water.

Undoubtedly, the best means of purifying water consists in distillation, which completely removes any and every trace of mineral matter, besides all organic impurities. There are now quite a number of simple easily worked and inexpensive “stills” on the market, which can be used on an ordinary gas or oil stove, or on the kitchen range. Or distilled water can be bought as required in gallon jars from chemists.

Distilled water is probably the best possible form of water for all drinking and culinary purposes. It is, moreover, a magnificent solvent of bodily waste and if properly made and aerated is delicious to drink, either hot or cold.

Distilled Water not Unnatural.

The use of distilled water is not contrary to Nature, as some assert, for the purest water is rain water collected in a pure and lofty atmosphere. Moreover, rain water is distilled from the sea _via_ the clouds.

Do Children Need Hard Water?

It is asserted that distilled water is not always advisable in the case of young children, owing to its absence of lime and magnesia salts, which on a theoretical basis are the salts which contribute to the formation of bone, etc. This assumes, of course, that inorganic mineral matter can be assimilated by the human body, which is very much open to doubt. All lime and other mineral salts to be assimilated by the animal organism require to be made organic--that is built up into the living plant tissues of fruits, vegetables, cereals, etc.--before they can be utilised by living animal tissues.

Distilled Water as a Preventive of Old Age.

In adult and advanced life distilled water is unquestionably always most beneficial, for the reason that inorganic lime and magnesia salts deposited in the tissues and walls of the arteries, are the chief cause of old age. It is an old and true saying that a man is as old as his blood-vessels (arteries).

WHEY.

This is the clear part of the milk after the cream and curd have been extracted from it. On the Continent the “Whey Cure” is a popular method of treatment for certain diseases and the patient takes 5 pints daily with vegetables and fruit.

To prepare it, warm 1 pint of milk to blood heat, then add to it a glassful of white wine or cider, set on one side till the curd has settled. Pour off the clear whey and season to taste. The curd, if washed in two changes of water, makes an excellent cream cheese, which is specially palatable when some fresh cream is added to it.

Lemon or Orange Whey

is specially advantageous for babies suffering from infantile scurvy. To make it, add the juice of 1 orange or lemon to a quart of milk, warm slowly (but do not boil) until the curds form, then strain and cool for use. A little honey or black treacle can be added to sweeten, if found too sour.

WINTERGREEN.

Wintergreen leaves and berries contain a good deal of natural salicylic acid and are thus an excellent remedy for rheumatism. The herb is usually taken in the form of an infusion or “tea,” made by pouring a pint of boiling water upon 1 oz. of the leaves. This is poured off the leaves when drawn, and a wineglassful taken at intervals.

Y

YEAST EXTRACTS.

Mushrooms, and edible fungi, among which we must include the yeasts used by bakers and brewers, are saprophytes, or parasites, living upon the products of rotting vegetation and decaying organic matter. Nature uses these living vegetable organisms or plants for the purpose of rapidly clearing such objectionable matter from the earth. The one thing in their favour is that they are very rich in potassium salts and in neuclein, which latter is said to be the product which is released when our own tissues undergo disintegration and decay.

It is a popular belief that mushrooms are equal in nutritive value to beefsteak, but this is a double-faced delusion. 10 lbs. of mushrooms only equal 1 lb. of prime beef in proteid content, and the same quantity of beef, containing as it does 80 per cent. of water, is far surpassed in food value by about ½ lb. of pine kernels, almonds, or ordinary cheese, because these latter are nearly free from water, and are (an important point) toxin-free.

Singularly enough, yeast extracts are now largely used as beverages, and as vegetable substitutes for meat extracts. They are often employed by vegetarians for flavouring soups and entrées so as to give these a “meaty” character. Yeast in its fresh state, as well as in the form of extracts, exerts a marked curative action upon boils and abscesses, being administered for this purpose in the form of yeast extract beverages. It has been said that this treatment merely suppresses the complaint, but as, in the author’s experience, people so treated seem to be _permanently_ benefited, it is difficult to see how this can be so.

The Yeast Cure--a Contrast.

Apropos of this statement the following letter appeared in the August (1909) issue of the _Vegetarian Messenger_ signed by E. Lewis:--

“The letter by ‘T’ last month amused me very much, and brought to
my mind the following:--The wife of a friend of mine had been ailing
for some considerable time. I tried very hard to get her to give
up yeast-raised bread, but failed to do so, but she continued with
various mixtures for a few weeks longer, when, to my surprise, I
found she had left home to undergo a month’s special treatment. It
was some time before I could get to know what the treatment was. I
was astonished when her husband told me it consisted of one gill of
brewers’ yeast every morning before breakfast. I thought they had
gone mad, and feared the lady would be dead before the month end, but
I got another surprise when she arrived home in the pink of health,
and now, after eleven years’ hard work, she is still in splendid
health. Ask any old man and woman what the simple teaspoonful of
brewers’ yeast did to their children, and they will smile, shake
their heads and say, ‘make bonny lads and lasses of them.’ They ate
little or no fruit, and seldom vegetables, but plenty of plain bread,
oat cake, buttermilk, and ‘fatty cake.’”

This letter is inserted deliberately, for the idea of eating yeast or drinking yeast extracts is repugnant to most advocates of an unfired diet. It is chiefly the cooked food votaries who need the cleansing action of yeast extracts to help them to get rid of the fermenting devitalized pabulum which they take into their digestive organs. The yeast extract exerts a cleansing action upon the contents of the stomach and bowels, when filled with fermenting food waste, and thus prevents the entry into the blood of the poisonous acids and toxins, to get rid of which the white corpuscles of the body are called out.

This, of course, is the theory I have evolved as the result of considerable experience in the use of yeast extracts in the cure of boils, and I have often watched the white corpuscles steadily decrease in the blood, and the general condition of the blood improve, under their influence. I am aware that this is at direct variance to the Wallace theory, that the yeast cell is identical with the white corpuscles of the blood. It must be remembered that the late Joseph Wallace did a colossal amount of work when he first began his investigations upon the blood, and he acquired by such means an insight into the state of the body which was remarkable. Investigation of the fresh living blood is the only satisfactory way of diagnosing disease in a thorough manner. One of the things that Mr. Joseph Wallace was most emphatic about in his long-continued pioneer observations was the identity of yeast and the white corpuscle. For many years I tried to work on his lines and confirm this identity, but in vain, for the more I investigated, the more I was convinced that yeast cell and white corpuscle were absolutely distinct from each other, _although they both did the same sort of work_,--the one as scavenger in the vegetable kingdom, the other in the animal realm. The white blood corpuscle reproduces itself in the animal way, and is often seen to have amœboid movements. The yeast cell always reproduces itself by what is called budding, and never appears to have any amœboid movements at all. The following cutting from the _Herald of Health_ indicates the “Wallaceite” attitude towards yeast extracts:--

“YEAST VERSUS BEEF-TEA. A complaint is being made in the _British
Medical Journal_ that ‘yeast extract is being largely used as a
cheapener in so-called beef teas.’ Students of _Physianthropy_
know that it is the yeast, and the products of yeast fermentation,
essential to all dead flesh, that are among the worst features
of flesh foods when eaten by the human subject. From the
disease-producing standpoint beef-tea is not so injurious as
yeast extract, yet yeast compounds, minus the beef-tea, are
largely patronised by those vegetarians who aim at getting as
near as possible the fleshpots of old without resorting to the
slaughter-house.”

TRANSCRIBER’S NOTES

Minor punctuation changes have been made.

Missing header “Y” has been added on page 125.

The following corrections have been made:

Changed ‘acount’ to ‘account’ in “on account of its strong” on page
39.

Changed ‘refrigerent’ to ‘refrigerant’ in “a cooling refrigerant
drink” on page 52.

Changed ‘prefered’ to ‘preferred’ in “much to be preferred to the” on
page 61.

Changed ‘forbears’ to ‘forebears’ in “our own Anglo-Saxon forebears”
on page 65.

Changed ‘tripsin’ to ‘trypsin’ in “powerful ferment or vegetable
trypsin” on page 84.

Changed ‘necesssitates’ to ‘necessitates’ in “early morning tea
necessitates the stirring” on page 103.

Changed ‘dypspepsia’ to ‘dyspepsia’ in “flatulence and acid
dyspepsia” on page 118.

Changed ‘saphrocytes’ to ‘saprophytes’ in “saprophytes, or parasites”
on page 125.

Changed ‘I’ to ‘It’ in “It was some time” on page 126.

The following changes have been made for consistency:

Changed ‘Nature-Cure’ to ‘Nature Cure’ in “the rationale of Nature
Cure methods” on page 6.

Changed ‘pot-barley’ to ‘pot barley’ in “flaked rice or pot barley”
on page 19.

Changed ‘breakfast-cup’ to ‘breakfast cup’ in “strainer into a
breakfast cup” on page 21.

Changed ‘sterilized’ to ‘sterilised’ in “after first being
sterilised” on page 30.

Changed ‘sterilizing’ to ‘sterilising’ in “used for sterilising
purposes” on page 30.

Changed ‘sterilized’ to ‘sterilised’ in “and then sterilised” on page
30.

Changed ‘waste eliminating’ to ‘waste-eliminating’ in “action of the
waste-eliminating organs” on page 45.

Changed ‘well-known’ to ‘well known’ in “It is well known that the
French people” on page 49.

Changed ‘spring-time’ to ‘springtime’ in “grow freely in the
springtime” on page 53.

Changed ‘airtight’ to ‘air-tight’ in “kept in an air-tight tin” on
page 54.

Changed ‘two thirds’ to ‘two-thirds’ in “contain more than two-thirds
water” on page 60.

Changed ‘sterilized’ to ‘sterilised’ in “they have been sterilised”
on page 62.

Changed ‘sterilized’ to ‘sterilised’ in “sterilised grape juice” on
page 63.

Changed ‘Food-Flaker’ to ‘Food Flaker’ in “through the Dana Food
Flaker” on page 77.

Changed ‘long continued’ to ‘long-continued’ in “its long-continued
use” on page 80.

Changed ‘utilize’ to ‘utilise’ in “which the body cannot utilise” on
page 91.

Changed ‘stewpan’ to ‘stew-pan’ in “put in stew-pan with water” on
page 110.

Changed ‘blood vessels’ to ‘blood-vessels’ in “pump along the
blood-vessels” on page 117.