There are many ways of saving in the purchase of food if you put your mind upon it. If you are buying prunes, you may pay as high as fifty cents or a dollar a pound for the big ones, and they are not a bit better than the tiny ones, which you can buy for as low as eight cents a pound in bulk. When bread is stale, the bakers sell it for half price, despite the fact that only then has it become fit to eat. If you buy canned peaches, you will pay a fancy price for them, and they will be heavy with cane sugar; but if you inquire, you find what are known as "pie peaches," put up in gallon tins without sugar, and at about half the price. The butcher will sell you what he calls "hamburg steak" at a very low price, and if you let him prepare it out of your sight, he will fill it with fat and gristle; but let him make some while you watch, and then you have a very good food. One of my diet rules is that I do not trust the capitalist system to fix me up any kind of mixed or ground or prepared foods. I have not eaten sausage since I saw it made in Chicago.
Also there is something to know about the cooking of foods, since it is possible to take perfectly good foods and spoil them by bad cooking. Once upon a time our family discovered a fireless cooker, and thought that was a wonderful invention for an absent-minded author and a wife who is given to revising manuscripts. But recent investigations which have been made into the nature of the "vitamines," food ferments which are only partly understood, suggest that prolonged cooking of food may be a great mistake. The starch has to be cooked in order to break the cell walls by the expansion of the material inside. Twenty minutes will be enough in the case of everything except beans, which need to be cooked four or five hours. Meat should be eaten rare, except in the case of pork, which harbors a parasite dangerous to the human body; therefore pork should always be thoroughly cooked. The white of eggs is made less digestible by boiling hard or frying. Eggs should never be allowed to boil; put them on in cold water, and take them off as soon as the water begins to boil. It is not necessary to cook either fresh fruit or dried. The dried fruits may be soaked and eaten raw, but I find that several fruits, especially apples and pears, do not agree with me well if they are eaten raw, so I stew them for fifteen or twenty minutes. I have no objection to canned fruits and vegetables, provided one takes the trouble in opening them to make sure there is no sign of spoiling. If you put up your own fruits, do not put in any sugar. All you have to do is to let them boil for a few minutes, and to seal them tightly while they are boiling hot. The whole secret of preserving is to exclude the air with its bacteria.
If you live on a farm, you will have no trouble in following the diet here outlined, for you can produce for yourselves all the foods that I have recommended; only do not make the mistake of shipping out your best foods, and taking back the products of a factory, just because you have read lying advertisements about them. Take your own wheat and oats and corn to the mill, and have it ground whole, and make your own breads and cereals. Try the experiment of mixing whole corn meal with water and a little salt, and baking it into hard, crisp "corn dodgers." I do not eat these—but only because I cannot buy them, and have no time to make them.
Another common article of food which I do not recommend is salted and smoked meats. I do not pretend to know the effects of large quantities of salt and saltpetre and wood smoke upon the human system, but I know that Dr. Wiley's "poison squad" proved definitely that a number of these inorganic minerals are injurious to health, and I prefer to take fresh meat when I can get it. I use a moderate quantity of common salt on meat and potatoes, because there seems to be a natural craving for this. I know that many health enthusiasts insist that I am thus putting a strain on my kidneys, but I will wait until these health enthusiasts make clear to me why deer and cattle and horses in a wild state will travel many miles to a salt-lick. I have learned that it is easy to make plausible statements about health, but not so easy to prove them. For example, I was told that it is injurious to drink water at meals, and for years I religiously avoided the habit; but it occurred to some college professor to find out if this was really true, and he carried on a series of experiments which proved that the stomach works better when its contents are diluted. The only point about drinking at meals is that you should not use the liquid to wash down your food without chewing it.
I can suggest two other ways by which you may save money on food. One is by not eating too much, and another is by eating all that you buy. The amount of food that is wasted by the people of America would feed the people of any European nation. The amount of food that is thrown out from any one of our big American leisure class hotels would feed the children of a European town. I think it may fairly be described as a crime to throw into the garbage pail food which might nourish human life. In our family we have no garbage pail. What little waste there is, we burn in the stove, and my wife turns it into roses. It consists of the fat which we cannot help getting at the butcher's, and the bones of meat, and the skins of some fruits and vegetables. It would never enter into our minds to throw out a particle of bread, or meat, or other wholesome food. If we have something that we fear may spoil, we do not throw it out, but put it into a saucepan and cook it for a few minutes. If you will make the same rule in your home, you will stop at least that much of the waste of American life; and as to the big leisure class hotels, and the banquet tables of the rich—just wait a few years, and I think the social revolution will attend to them!
CHAPTER XXII
FOODS AND POISONS
(Concludes the subject of diet, and discusses the effect upon the system of stimulants and narcotics.)
A few years ago there died an old gentleman who had devoted some twenty years of his life to teaching people to chew their food. Horace Fletcher was his name, and his ideas became a fad, and some people carried them to comical extremes. But Fletcher made a real discovery; what he called "the food filter." This is the automatic action of the swallowing apparatus, whereby nature selects the food which has been sufficiently prepared for digestion. If you chew a mouthful of food without ever performing the act of swallowing, you will find that the food gradually disappears. What happens is that all of it which has been reduced to a thin paste will slip unnoticed down your throat, and you may go on putting more food into your mouth, and chewing, and can eat a whole meal without ever performing the act of swallowing. Fletcher claimed that this is the proper way to eat, and that you can train yourself to follow this method. I have tried his idea and adopted it. One of my diet rules, to which there is no exception, is that if I haven't the time to chew my food properly, I haven't the time to eat; I skip that meal.
The habit of bolting food is a source of disease. To be sure, the carnivorous animals bolt their food, but they are tougher than we are, and do not carry the burden of a large brain and a complex nervous system. If you swallow your meals half chewed, and wash them down with liquids, you may get away with it for a while, but some day you will pay for it with dyspepsia and nervous troubles. And the same thing applies to your habit of jumping up from meals and rushing away to work, whether it be work of the muscles, or of brain and nerves. Proper digestion requires the presence of a quantity of blood in the walls of the stomach and digestive tract. It requires the attention of your subconscious mind, and this means rest of muscles and brain centers. If you cannot rest for an hour after meals, omit that meal, or make it a light one, of fruit juices, which are almost immediately absorbed by the stomach, and of salads, which do not ferment. You may rest assured that it will not hurt you to skip a meal, and make up for it when you have time to be quiet. I have been many times in my life under very intense and long continued nervous strain; for example, during the Colorado coal strike, I led a public demonstration which kept me in a state of excitement all the day and a good part of the night several weeks. During this period I ate almost nothing; a baked apple and a cup of custard would be as near as I would go to a meal, and as a result I came through the experience without any injury whatever to my health. I lost perhaps ten pounds in weight, but that was quickly made up when I settled back to a normal way of life.
I have been on camping trips when I had a great deal of hard work to do, carrying a canoe long distances on my back, or paddling it forty miles a day. On the mornings of such a trip I have seen a guide cook himself an elaborate breakfast of freshly baked bread, bacon, and even beans, and make a hearty meal and then go straight to work. My meal, on the contrary, would consist of a small dish of stewed prunes, or perhaps some huckleberries or raspberries, if they could be found. I will not say that I could do as much as the guide, because he was used to it, and I was not. But I can say this—if I had eaten his breakfast at the start of the day, I would have been dead before night; and I mean the word "dead" quite literally. I know a man who started to climb Whiteface mountain in the Adirondacks. He climbed half way, and then ate lunch, which consisted of nine hard boiled eggs. Then he started to climb the rest of the mountain, and dropped dead of acute indigestion.