Moreigne has investigated the action of the grape cure, which consists in eating from one to six or even more pounds of grapes actually gathered from the vine itself. He reports that the urine is increased in quantity, is clarified, becomes less acid, and, as might be expected, considering no other food is eaten, contains much less uric acid. The chlorides and other mineral constituents are increased in quantity, despite the fact that the grapes contain no chlorine. Glycosuria never takes place, even although as much as 600 grams of laevulose and glucose may be ingested daily; the weight increases and the appetite improves. The grape cure is recommended for the treatment of constipation, hepatic congestion, abdominal plethora, haemorrhoids, gout, gravel, and certain skin diseases. Raisins or even sterilised grape juice make a fairly effective substitute. A lemon cure is also in vogue for the treatment of rheumatism and gout, but this only requires the addition of from six to ten lemons to the diet each day for ten days or a fortnight.

No observations by reliable investigators have been published which demonstrate the value of living exclusively upon a raw dietary. The nearest approach to such a study was that made by Professor M. E. Jaffe, of the California Agricultural Experiment Station. His observations were confined to the "fruitarians" of his own State, and he gives the following as a sample day's rations: apples, 475 grams; bananas, 110 grams; oranges, 850 grams; dates, 5 grams; olive oil, 10 grams; almonds, 55 grams; pine nut kernels, 70 grams; and walnuts, 50 grams - 1,325 grams (nearly 3 1/2 pounds) in all, containing 62 grams of protein and 2,493 calories of food value. He was satisfied that no more effort was required to digest the fruit and nuts in those accustomed to them than is required for milk and bread. There was, however, no attempt made to subsist on absolutely uncooked food, and in any case the standard of physical fitness produced by the system was not on a very high plane.

English fruitarians interpret the system on a much more liberal principle, as is evidenced by the following sample of a day's feeding: -

Breakfast

Porridge and honey or bread and milk, toast and butter with a little vytalle or olive oil, a dozen raisins (stewed), an apple, and a few nuts, a small cup of cocoa.

Dinner

Potatoes and greens and butter, with an occasional fried egg, a milk pudding, or a little cheese and salad and oil, half a glass of water.

Tea

A cup of cocoa, a slice of bread and butter, and a piece of currant cake, or jam, or fruit salad.

Supper

Bread and milk or cold rice-pudding with raisins, or bread and cheese with a glass of hot milk or oatenade (rolled oats simmered in milk and strained).

As might be expected, the results of living on such a system are much more satisfactory, and all experience goes to prove that recovery from disease is best brought about by the most careful attention to the cooking of the majority of food-stuffs, although the inclusion of a moderate but regular allowance of uncooked vegetable and fruit juices is often advisable and would frequently hasten convalescence.

The ordinary healthy man should have no difficulty in taking some raw fruit or vegetable with each of his daily meals - a banana, apples, or orange with breakfast; lettuce, tender asparagus, celery, pineapple with dinner; French plums, nuts, radishes with other meals. By this means he will obtain all the advantages, and none of the disadvantages, of uncooked food.

Any virtue in the raw-food theory lies entirely in its incentive to moderation. The very nature of the food suggested, however agreeable it may be rendered by its mode of preparation, is hardly conducive to overeating. Besides, it contains such a large quantity of ballast, or insoluble and indigestible material, that much less of it is absorbed into the circulation to become available for metabolic purposes. Hence there is less risk of supplying excessive quantities of nutriment to already overburdened organs.

The valuable quality of freshness has been over-emphasised, as if it were the only factor of importance in food. It would be quite as rational to say that because sugar is an excellent means of supplying the body with heat and energy, therefore we should confine ourselves to an exclusive diet of sugar. If, however, it succeeds in attracting attention to the estimable qualities of fresh fruit as an item of the daily menu and the equally valuable virtues of fresh vegetables, it will have effected a great service for civilised mankind. The conservative method of cooking vegetables so as to retain their fresh juices is capable of greater extension in this country, and we may well learn a lesson from France in this connection.