Children do well on milk alone for many months, but it is Nature's food for the infant bovine, not the human, and carries over three times as much protein in the form of casein as does the human mother's milk, for the reason that the bovine young grow more than three times as fast as do the young of the human animal, so require this proportion of building material over that provided by Nature for the human.

For this reason it is not well to continue the milk feeding too long, as the child will be overfed with protein and in this way acquire a high habit of protein consumption, which will affect the dietary habit throughout life, and we have to be careful not to take too much protein as long as we live, for it is of all foods the highest in acid-forming potentiality.

The children on the raw milk all did well, most of them gaining in weight and strength, growing faster than the average at this age, while of those fed on the pasteurized milk and the concentrated milk the latter did best, but growth was slower and the general condition not so good as in the case of the raw milk group.

Both the concentrated and pasteurized groups showed deficiencies, and continuing the experiment long enough would have brought on rickets, without question, but the experimenters were under bond not to go far enough to injure the health of any.

Yet we insist on pasteurized milk under the impression that we safeguard children from the hypothetic danger of bovine tuberculosis!

Pasteurized milk is dead milk, dead food, and every farmer knows that he may keep a calf on heated milk for about so long, and after that it must go back to raw milk, if it is to do well.

For diarrhoeas the farmer usually feeds the calf on boiled or superheated milk for a time, but he knows too much of calves to continue this practice indefinitely.

Out of cooked foods we can get the chemical ingredients for reinforcing our depleted alkalin reserves, but we cannot get the vital elements, all of which are destroyed by heat, and it matters nothing whether we call this principle that is lost a vitamine or whether we recognize, with the chemist, that heat alone does something to chemistry.

No food that is cooked can possibly be called a natural food, for its original chemistry has been changed by heat, so no food that is cooked will ever grow again, its vitality is gone, it cannot reproduce itself.

A certain amount of vitality is inherent or potential in the human body at birth, and this may be conserved by proper living or it may be gradually dissipated by many things not natural for the human body.

It surely is thinkable that if our foods are dead, if they can in no way reinforce our vitality, it is easy for us to decline with our varied activities and living stresses.

It is possible for any one to live indefinitely and in good health on nothing but a very small amount of fruits, vegetables and nuts, as these in natural form all represent every element required by the body, and there are those who do this.

A friend of the great George Hackenschmitt, the former world's champion wrestler, and holder of some world's records for strength, recently told the writer that he had visited with this physical giant at his home in England, and while he is now very near the sixty year mark, yet he looks the best he has ever looked, his health is as near perfect as it could be, he is just as strong and as agile as he ever was, handles the same weights as formerly in his prime (he is still in his prime) and does not carry any visible fat, though weighing two hundred pounds, all muscle and frame and internal works, no handicaps in the form of aldermanic bay window or fat.

Hackenschmitt eats nothing since during the war except raw vegetables and fruits and nuts, his usual day's rations consisting of one head of cabbage, one head of lettuce and from six to twelve Brazil nuts.

His Spartan meal is usually eaten at one time, as his custom is one meal a day, and since he retired from the wrestling mat he has devoted himself largely to scientific studies, and is today the author of a ten volume work on applied psychology that is popular in England.

He was defeated for the world's championship in a match with the American, Frank Gotch, because he had a bad knee, a synovitis, or inflammation of the lining membrane of the joint, and Gotch's favorite hold being a toe hold, he secured this in the first few minutes of the match, and nearly ruined Hackenschmitt, who did not use the leg again for a long time, and was unable to come back for a second fall, thus losing his championship of the world.

After returning to England he undertook a serious study of his own condition, to see why he, a big strong man, should have such an acid condition, and it was these studies that led him to his present way of living.

His knee recovered promptly, and he could, no doubt, again win the world's title at heavyweight, but he is not interested, having found something so much more satisfying in his present manner of life and his present line of study.

He told his friend that they had a cook stove, but it was never used, and any one who would take it away was welcome to it.

He has in this way simplified life for himself and his little wife, who lives similarly.

Eating is so much habit that one can form any habit at the table that he outlines for himself, and to say that he lives under continual self-denial is not correct, for he enjoys his meals even better than the epicure who devotes much time each day to planning more elaborate and expensive meals.

Epicurus himself was the soul of simplicity and abstemiousness, and when we speak of Epicureanism today it is with a complete misunderstanding of the principles expounded by this ancient sage.

It was he who said he was happier with his barley cake than was the king with his stalled ox, and who can doubt it?

He taught that man should eat only the vital foods, and even these one at a time, that is, when hunger calls look for the thing that is called for, eat it and wait for the next call of hunger, but the kernel of his teaching was enjoyment in the flavors of his chosen food, which was not to be swallowed as the dog does, but to be chewed and tasted and thoroughly enjoyed, and he taught a real science of eating that exalted taste to the position of a natural guide to nutrition, as Nature undoubtedly intended.