The Healthy Life, Vol. V, Nos. 24-28, by Various This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg L ppt

Project Gutenberg's The Healthy Life, Vol.. The sausage on the bicycle shown in theillustration may be taken to contain allthe gear and a little food.. This article, by one of the pionee

Project Gutenberg's The Healthy Life, Vol V, Nos 24-28, by Various

This eBook is for the use of anyone anywhere at no cost and with

almost no restrictions whatsoever You may copy it, give it away or

re-use it under the terms of the Project Gutenberg License included

with this eBook or online at

Editor: Charles William Daniel

Release Date: February 5, 2006 [EBook

#17682]

HEALTHY

LIFE

The Independent Health Magazine

VOLUME V

1913

LONDON GRAHAM HOUSE, TUDOR

ST., E.C.

VOLUME DECEMBER 1913

V.—JULY-Ballade of Skyfaring, A, S.Gertrude Ford, 490

Castles in the Air, E.M Cobham,

Doctors and Health, 633

Fasting, A Significant Case, A

Fruit-Oils and Nuts, 659

Futurist Gardening, G.G Desmond,

C a n a r y versus JamaicaBananas, 579; Can Malaria be

Prevented? 466; Cereal Food

in the Treatment of Neuritis,

619; Correct Blending of

F o o d s , 655; ConcerningCottage Cheese, 617;Deafness, 615, 616; Diet forObstinate Cough, 618; Diet forUlcerated Throat, 575; Dilated

H e a r t , 653; Difficulties inChanging to Non-Flesh Diet,

655; Dry Throat, 653; Eczema

as a Sign of Returning Health,

613; Excessive Perspiration,

574; Farming and Sciatica,

575; Faulty FoodCombinations, 536; Giddiness

and Head Trouble, 468; Going

to Extremes in the Unfired

D i e t , 543; Long StandingGastric Trouble, 470; MaltExtract, 539; Neuritis, 538;Onion Juice as Hair Restorer,

651; Phosphorus and theNerves, 577; Refined Paraffin

as a Constipation Remedy,

652; S a c c h a r i n e , 653;

S ta mme r i ng, 654; SevereDigestive Catarrh, 471;

S c i a t i c a , 651; Temporary

“Bright's Disease” and How

to Deal with it, 576;Ulceration of the Stomach,

541; Unfired Diet for a Child,

467; Water Grapes, 619; Whythe Red Corpuscles areDeficient in Anæmia, 654

Health and Joy in Hand-weaving,Minnie Brown, 591

Health through Reading, IsabellaFyvie Mayo, 517

Healthy Brains, E.M Cobham, 448,

Hired Help, Florence Daniel, 495,

Learning to Breathe, On, Dr J.Stenson Hooker, 630

Letters of a Layman, I., 633

Lime Juice, Pure, 534

Longevity, A Remedy for, Edgar J.Saxon, 491

Mental Healing, A Scientific Basisfor, J Stenson Hooker, M.D., 456

Midsummer Madness, Edgar J.Saxon, 454

Modern Germ Mania: A Case inPoint, Dr H.V Knaggs, 638

More About Two Meals a Day,Wilfred Wellock, 487

New Race, The, S Gertrude Ford,

Ode to the West Wind, Shelley, 555

Pickled Peppercorns, Peter Piper,

Remedy for Longevity, A, Edgar J.Saxon, 491

Remedy for Sleeplessness, 533

Salads and Salad Dressings, 462

Salt Cooked Vegetables, 506

Swan Song of September, The, S.Gertrude Ford, 523

Sea-sickness, Some Remedies,Hereward Carrington, 484

Semper Fidelis, “A.R.,” 526

Sleeplessness, A Remedy, 533

Scientific Basis for MentalHealing, A, J Stenson Hooker,M.D., 456

Scientific Basis of Vegetalism,

The, Prof H Labbé, 549, 584

Significant Case, A, A Rabagliati,M.D., 458, 492

Symposium on Unfired Food, A, D.Godman, 486, 648

Taste or Theory? Arnold Eiloart,B.Sc., 643

Travels in Two Colours, Edgar J.Saxon, 605

To-morrow's Flowers, G.G.Desmond, 451

Two Meals a Day, More About,Wilfred Wellock, 487

Vaccination, A Doctor's Reason forOpposing, Dr J.W Hodge, 597

Vegetalism, The Scientific Basis

of, Prof H Labbé, 549, 584

West Wind, Ode to, Shelley, 555

What makes a Holiday? C., 557

World's Wanderers, The, Shelley,

625

VOL V

NO 24

JULY1913

There will come a day when physiologists, poets, and philosophers will all speak the same language and understand one another.—Claude Bernard.

AN INDICATION.

ome laymen are very fond ofdeprecating the work of specialists,holding that specialisation tends tonarrowness, to inability to see more thanone side of a question

It is, of course, true that the specialisttends to “go off at a tangent” on hisparticular subject, and even to treat withcontempt or opposition the views ofother specialists who differ from him.But all work that is worth doing isattended by its own peculiar dangers It

is here that the work of the

non-specialist comes in It is for him tocompare the opposing views of thespecialists, to reveal one in the lightthrown by the other, to help intoexistence the new truth waiting to beborn of the meeting of opposites.

Specialisation spells division of labour,and apart from division of labour certaingreat work can never be done To doaway with such division, supposing animpossibility to be possible, wouldsimply mean primitive savage But wehave no call to attempt the abolition ofeven the minutest division of labour.What is necessary is to understand andguard against its dangers

Specialisation may lead to madness, as

electricity may lead to death But no

specialist need go far astray who, once

in a while, will make an honest attempt

to come to an understanding with theman whose views are diametricallyopposed to his own For thus he willretain elasticity of brain, and gainrenewed energy for, and perhaps freshlight on, his own problems.—[Eds.]

CAMPING OUT.

IV The Five-Foot Sausage.

he question of blankets andmattresses may be taken as settled

We can now sleep quite comfortably,take our fresh air sleeping and waking,and find shelter when it rains But thatsame fresh air brings appetite and wemust see how that appetite is to beappeased

Take a frying-pan It should be ofaluminium for lightness; though a good

stout iron one will help you make goodgirdle-cakes, if you get it hot and dropthe flour paste on it You must find someother way of making girdle-cakes, and ifyou take an iron frying pan with you,don't say that I told you to.

Though it is obviously necessary that afrying-pan should have a handle, I wasbound to tell Gertrude that I do not find

it convenient to take handled saucepanswhen I go camping I take for all boilingpurposes, including the making of tea,what is called a camp-kettle Mostironmongers of any standing seem tokeep it, and those who have it not instock can show you an illustration of it

in their wholesale list It is just like thepot in which painters carry their paint,

except that it has an ordinary saucepanlid You should have a “nest” of these—that is, three in diminishing sizes goingone inside the other The big lid then fits

on the outer one and the two other lidshave to be carried separately

The Five-Foot Sausage

You hang these camp-kettles over the

fire by their bucket handles, from thetripod or other means of getting over thefire Sometimes the bough of a tree highout of the reach of the flames will do.Sometimes a stick or oar thrust into thebank or in a crevice of the wall behindthe fire is more convenient than a tripod.Again, you can do without any hanging atall, making a little fireplace of bricks orstones and standing the saucepans “onthe hob.”

It is a simple thing to tie the tops of threesticks together and make a tripod Thenfrom the place where they join youdangle a piece of string, pass it throughthe handle of the kettle and tie it to itself,

in a knot that can be adjusted up or down

to raise or lower the kettle from the fire

This knot is our old friend the two hitches Pass the loose end round thedown cord, letting it come back underthe up cord, then round again with thesame finish, and lo! the up cord makestwo half-hitches round the down cord.You can slip, them up and put themwhere you like and they will hold, butyou have to undo them to take the kettleclean away from the fire So we add toour equipment a few pot-hooks or pieces

half-of steel wire shaped like an S Their usewill be obvious If we have three ofthem it is quite easy to keep three kettlesgoing over one fire They swing cheek

by jowl when they all want the sameamount of fire, but each can be raised orlowered an inch or several inches to let

them respectively boil, simmer or justkeep warm.

These are the cooking utensils A biscuittin would make an oven and Gertrudesays she must have an oven For my part

I would not attempt baking whencamping out and I will say no moreabout ovens, except that all the biscuittins in the world won't beat a hole in theground first filled with blazing sticksand then with the things to be baked andcovered with turves till they are done

I had great difficulty in persuadingGertrude to feed out of tin dishes likethose which we use sometimes formaking shallow round cakes or settingthe toffee in They are ever so much

better than plates, being deep enough forsoup-plates and not easy to upset whenyou use them on your lap Any number ofthe same size will go into one anotherand a dozen scarcely take up more roomthan one.

It was worse still when it came to a stillmore useful substitute, the campequivalent of the teacup In the firstplace we abolish the saucer, for thesimple reason that we have no earthlyuse for it in camp We take tin mugs withsloping sides and wire bucket handles.They fit into one another in the sameaccommodating way as the eating dishes.Gertrude was nearly put off this devicealtogether by Basil's remark that he hadonly seen them in use in poulterers'

shops, where they are put under hares'noses

“Basil, you, you monster,” criedGertrude, and I had to push those tinmugs as though I had been a travellerinterested in the sale of them

The drinking of hot tea out of these mugs

is quite a beautiful art You hold thewire handle between finger and thumband put the little finger at the edge of thebottom rim It is thus able to tilt the mug

to the exact angle which is mostconvenient for drinking When Gertrudehad learnt the trick, she became perfectlyenamoured of the mugs She sometimesbrings one out at ordinary afternoon teaand insists that the tea is ever so much

better drunk thus than out of spode.

Smaller mugs of the same shape do foregg-cups, and the egg-spoons I take tocamp are the bone ones, seldom askedfor but easy to get in most oil-and-colourshops Dessert spoons and forks andtable knives are of the usual pattern, butthe former can be had in aluminium andtherefore much lighter than Britanniametal

The camping-out valise is by all meansthe rucksack Never the knapsack I amalmost ashamed to say this, because asfar as my knowledge goes the knapsack

is now obsolete It may be, however,that it lingers here and there If you seeone, buy it for a museum if you like but

not for use The bundle should beallowed to fit itself to the back, as itdoes in a canvas bag Suppose now thatyou fix the V point of a pair of bracessomewhere near the top of the sack andbringing the webs over your shoulders,fix them, nicely adjusted, to the lowercorners of the sack, it will ride quitecomfortably upon your back—that is,you have made it from a plain sack into arucksack or back-sack Get or make asmany good large strong ones as you haveshoulders in the party to carry them.Have them made of a waterproof canvas,green or brown, to reeve up tight withstrong cord passed through a series ofeyelet-holes and, if you would be quitecertain of keeping out the rain, with a

little hood to cover the reeved bag end.The great bulk of your luggage you willgenerally find it best to carry bywheeling it on a bicycle Spread yourground-sheet on the floor On that layyour blankets, doubled so as to make asmaller square, tent, mattress cover andbed suits on that, then your campingutensils and all other paraphernalia androll the whole up into a sausage aboutfive feet long, when the loose ends of theground-sheet have been tucked over as

in a brown-paper parcel Tie it wellwith whipcord and fasten it to the topbar of your bicycle frame, leavingfreedom of course for the handles andthe front wheel to move and steer Pushthe tent-poles through the lashings and

start for your camp at a comfortable four

or five miles an hour You will find iteasy to move camp at the rate of twentymiles a day and will see a great deal ofcountry in the course of a fortnight

The sausage on the bicycle shown in theillustration may be taken to contain allthe gear and a little food The rucksackswill take the rest and each man's mostprecious personal belongings There is asmall parcel tied to the handle-bar,scarcely to be seen because it is smallerthan the end of the sausage It is acomplete tent tied up in its ground-sheet

C.R Freeman

HOW MUCH

SHOULD WE EAT: A WARNING.

This article, by one of the pioneers of modern dietetics, is in the nature of a challenge, and is certain to arouse discussion among all who have studied the food question closely.—[Eds.]

hen men lived on their natural food,quantities settled themselves When

a healthy natural appetite had been satedthe correct quantity of natural food hadbeen taken

To-day all this is upside down, there is

no natural food and only too often nonatural healthy appetite either Thus thequestion of quantity is often asked andmany go wrong over it The all-sufficientanswer to this question is: “Go back tothe foods natural to the human animaland this, as well as a countless number

of other problems, will settlethemselves.”

But supposing that this cannot be done,suppose, as is often the case, that theanimal fed for years on unnatural foodhas become so pathological that it can nolonger take or digest its natural food?Those who take foods which arestimulants are very likely to overeat, and

when they leave off their stimulants theyare equally likely to underfeedthemselves Flesh foods are suchstimulants, for it is possible to intoxicatethose quite unaccustomed to them with alarge ration of meat just as well as with

a large ration of alcohol The one leads

to the other, meat leads to alcohol,alcohol to meat Taking any stimulanteventually leads to a call for otherstimulants

How are we to tell when a given person

is getting enough food, either natural orpartly natural? Medically speaking, there

is no difficulty; there are plenty ofguides to the required knowledge, some

of them of great delicacy and extremeaccuracy The trouble generally is that

these guides are not made use of, as thecause of the disaster is not suspected Aphysiologist is not consulted till too late,perhaps till the disorder in themachinery of life is beyond repair.

Diminishing energy and power,decreasing endurance, slowingcirculation, lessening blood colour,falling temperature, altered bloodpressure, enlarging heart and liver, aresome of the most obvious signs withwhich the physician is brought intocontact in such cases But every one ofthese may, and very often does, passunnoticed for quite a long time by thosewho have had no scientific training Thepublic are extremely ignorant on suchmatters because the natural sciences

have been more neglected in this country

in the last fifty years than anywhere else

in Europe, and that is saying a gooddeal Hence diet quacks and all thosewho trade on the ignorance andprejudices of the public are having agood time and often employ it in writingthe most appalling rubbish in reference

to the important subject of nutrition.Being themselves ignorant and withouthaving studied physiology, even in itsrudiments, they do not appear toconsider that they should at least abstainfrom teaching others till they have gotsomething certain for themselves

If the public were less ignorant theywould soon see through their