WILL OTHER READERS DO LIKEWISE?
Mrs E. Bumpus writes (7th October 1913):—
I am ordering two copies each month from my local newsagent.... I thought he might be induced to show copies of your publication in his window.
[An attractive blue poster is supplied each month free by the Publishers to all genuine agents who apply for the same.—Eds.]
THE HEALTHY LIFE IN THE LIBRARIES.
Mr C.H. Grinling writes (25th October 1913):—
I note the suggestion on [p. 580] of the [October number] of The Healthy Life. A friend enables me to ask you to send The Healthy Life regularly for one year to the Woolwich Public Library, William Street, Woolwich. I enclose 2s. The librarian will see that it appears on the magazine-room table regularly.
[There is every reason why The Healthy Life should be known and read in every public library in the United Kingdom. In this we are entirely dependent upon those readers who are ready to follow the excellent example of the above and other correspondents. A year's subscription—2s.—is a very small price to pay for bringing the message of this magazine before the public in this way. We should like to hear from readers in all parts.—Eds.]
FRUIT-OILS AND NUTS.
Westcliff-on-Sea, 22nd Oct. 1913.
To the Editors,
Sirs,
With reference to the last paragraph of “[Phosphorus and the Nerves]” on [p. 579] of the [October number], I should be obliged if I could be informed through your correspondence columns (1) what are the “fruit oils” recommended therein and (2) how they are to be taken. (3) Is olive oil good to take? (4) Is it good for children? If so how is it to be administered? (5) What nuts are richest in phosphorus? I enclose my card, and remain, yours truly,
W.W.
(1) Any olive oil that bears a thorough guarantee of purity (such as “Minerva” Olive Oil, “Crême d'Or” Olive Oil, etc.); also any pure nut oil (such as supplied by Mapleton's or The London Nut Food Co.); also the pure blended oil sold as “Protoid Fruit Oil.” Our advertisement pages should be studied for further details.
(2) Suggestions were given on pp. xxxiii and xxxv of the [November number].
(3) Yes, excellent.
(4) Yes, they usually take it more readily than adults, for the latters' palates are generally spoilt. For its use see Right Diet for Children, by Edgar J. Saxon, 1s. net.
(5) Almonds and walnuts. If the nuts are found difficult to digest try them in a finely prepared form, as in Mapleton's Almond Cream, “P.R.” Walnut Butter, or “Protoid” Almond Butter.—[Eds.]
PICKLED PEPPERCORNS.
Lady Cheylesmore was wearing a magnificent cock pheasant's plume. The eagle eye of the customs official caught sight of it and handed her a pair of scissors to help her detach it.—Daily News.
Now we know what a really well-trained eagle eye can do.
Perhaps the only remnant of the awful sameness characteristic of the typically English kitchen is the bacon and egg breakfast to which the average Briton clings with wonderful tenacity. The mere possibility of infidelity to that national dish is enough to make one shudder. No one could be such an iconoclast as to suggest a variant from the traditional breakfast; it would be table-treason of the worst kind.—Daily Telegraph.
A middle-aged Briton named Leary,
Of bacon and eggs got so weary,
That for no other reason
He committed high treason—
But whether he shuddered's a query.
Silver-fox furs are rapidly becoming more and more rare, and this fact lends a special interest to the wonderful collection of these skins now being shown this week by Revillon Frères at 180 Regent Street. These beautiful silver foxes, to the number of over a hundred, are grouped in eight large showcases on the ground floor, and represent the latest arrivals from Revillon's Canadian outposts, where they have special facilities for securing these rare skins.—Daily Chronicle.
A ninth large showcase containing specimens of the steel traps in which “these beautiful silver foxes” are caught, and in which they remain till “collected,” would give added interest to the collection at 180 Regent Street.
Sixty-six persons banqueted at Gorleston on a single “sea-pie,” which weighed 200 lbs. Prepared by an old smack skipper, it was built in three stories. The foundation consisted of beef bones, and inside were six large rabbits, half-a-dozen kidneys, thirty pounds of beef steak.—Daily Chronicle.
Not to be confused with the Gorleston Mausoleum.
Peter Piper.