Chapter 7

1 vegetable marrow, 3 ozs. grated nuts, 1 onion, 1 oz. 'Nutter,' 1 cup breadcrumbs, 2 teaspoonfuls tomato purée.

Cook marrow, taking care not to allow it to break; when cold, peel, cut off one end and remove seeds with spoon. Prepare stuffing:--chop onion finely; melt nut fat and mix ingredients together. Then stuff marrow and tie on decapitated end with tape; sprinkle with breadcrumbs and bake 30 minutes. Serve with gravy.

=15.--Stewed Celery=

1 head celery, 4 slices whole-meal bread, nut butter.

Slice celery into suitable lengths, which steam until soft. Toast and butter bread, place celery on toast and cover with pea, bean, or lentil sauce, (see Recipe No. 39).

=16.--Barley Entrée=

4 ozs. pot-barley, 1 lb. tin tomatoes, 1 chopped onion, 2 tablespoonfuls olive oil.

Cook barley until quite soft in smallest quantity of water (in double boiler). Then add tomatoes and oil, and cook for 10 minutes. To make drier, cook barley in tomato juice adding only 2 or 3 tablespoonfuls of water.

=Rice, Wheat, Macaroni, Lentil, Bean, Split-pea Entrées=

These are prepared in the same way as Recipe No. 16, substituting one of these cereals or légumes for barley.

=17.--Savory Pie=

Paste (Recipe No. 59), marrow stuffing (Recipe No. 14).

Line sandwich tin with paste; fill interior with stuffing; cover with paste or cooked sliced potatoes; bake in sharp oven.

=18.--Baked Bananas=

Prepare the desired number by washing and cutting off stalk, but do not peel. Bake in oven 20 minutes, then serve.

=19.--Barley Stew=

4 ozs. pot-barley, 2 onions, parsley.

Chop onions and parsley finely; cook ingredients together in very small quantity of water in double boiler until quite soft. Serve with hot beetroot, or fried tomatoes or potatoes.

=Corn, Rice, Frumenty, Pea-Vermicelli Stews=

These are prepared in the same way as Recipe No. 19, substituting one of the above cereals or pulses for barley.

=20.--Mexican Stew=

1 cupful brown beans, 2 onions, 2 potatoes, 4 tomatoes, 1 oz. sugar, 1 cupful red grape-juice, rind of 1 lemon, water.

Soak beans overnight; chop vegetables in chunks; boil all ingredients together 1 hour.

=21.--Vegetable Pie=

5 ozs. tapioca, 4 potatoes, 3 small onions, paste, (see Recipe No. 59), tomato purée to flavor.

Soak tapioca. Partly cook potatoes and onions, which then slice. Place potatoes, onions, and tapioca in layers in pie-dish; mix purée with a little hot water, which pour into dish; cover with paste and bake.

=22.--Rice Rissoles=

6 ozs. unpolished rice, 1 chopped onion, 1 dessertspoonful tomato purée, breadcrumbs.

Boil rice and onion until soft; add purée and sufficient breadcrumbs to make stiff; mould into rissoles; fry in 'Nutter,' and serve with parsley sauce, (Recipe No. 38).

=23.--Scotch Stew=

3 ozs. pot-barley, 2 ozs. rolled oats, 1 carrot, 1 turnip, 2 potatoes, 1 onion, 4 tomatoes, water.

Wash, peel, and chop vegetables in chunks. Stew all ingredients together for 2 hours. Dress with squares of toasted bread.

=24.--Plain Roasted Rice=

Steam some unpolished rice until soft; then distribute thinly on flat tin and brown in hot oven.

=25.--Nut Roast No. 1=

1 lb. pine kernels (flaked), 4 tablespoonfuls pure olive oil, 2 breakfastcupfuls breadcrumbs, 1/2 lb. tomatoes (peeled and mashed).

Mix ingredients together, place in pie-dish, sprinkle with breadcrumbs, and bake until well browned.

=26.--Nut Roast No. 2=

1 lb. pine kernels (flaked), 1 cooked onion (chopped), 1/2 cupful chopped parsley, 8 ozs. cooked potatoes (mashed).

Mix ingredients together, place in pie-dish and cover with layer of boiled rice. Cook until well browned.

=27.--Maize Roast=

8 ozs. corn meal, 1 large Spanish onion (chopped), 2 tablespoonfuls nut-milk, 1 dessertspoonful gravy essence.

Cook onion; dissolve nut-milk thoroughly in about 1/2 pint water.

Boil onion, nut-milk, and essence together two minutes, then mix all ingredients together, adding sufficient water to make into very soft batter; bake 40 minutes.

=28.--Plain Savory Rice=

4 ozs. unpolished rice, 1 lb. tin tomatoes.

Boil together until rice is cooked. If double boiler be used no water need be added, and thus the rice will be dry and not pultaceous.

=29.--Potato Balls=

4 medium sized potatoes, 1 large onion (chopped), 1 dessertspoonful pure olive oil, breadcrumbs.

Cook onion and potatoes, then mash. Mix ingredients, using a few breadcrumbs and making it into a very soft paste. Roll into balls and fry in 'Nutter,' or nut butter.

=30.--Bean Balls=

4 ozs. brown haricot flour, 1 onion (chopped), 1 dessertspoonful pure olive oil, 1 tablespoonful tomato purée, breadcrumbs.

Cook onion; mix flour into paste with purée and oil; add onion and few breadcrumbs making into soft paste. Fry in 'Nutter.'

=31.--Lentil and Pea Balls=

These are made in the same way as Recipe No. 30, substituting lentil-or pea-flour for bean-flour.

=31.--Lentil Patties=

4 ozs. lentils, 1 small onion (chopped), 1 oz. 'Nutter,' or nut butter, 1 teaspoonful gravy essence, paste (see Recipe No. 59).

Cook ingredients for filling all together until lentils are quite soft. Line patty pans with paste; fill, cover with paste and bake in sharp oven.

=Barley, Bean, Corn, Rice, and Wheat Patties=

These are prepared in the same way as in Recipe No. 31, substituting one of the above cereals or beans for lentils.

=32.--Lentil Paste=

8 ozs. red lentils, 1 onion (chopped), 4 tablespoonfuls pure olive oil, breadcrumbs.

Boil lentils and onions until quite soft; add oil and sufficient breadcrumbs to make into paste; place in jars; when cool cover with melted nut butter; serve when set.

=33.--Bean Paste=

8 ozs. small brown haricots, 2 tablespoonfuls tomato purée, 1 teaspoonful 'Vegeton,' 2 ozs. 'Nutter' or nut butter, 1 cup breadcrumbs.

Soak beans over night; flake in Dana Food Flaker; place back in fresh water and add other ingredients; cook one hour; add breadcrumbs, making into paste; place in jars, when cool cover with nut butter; serve when set.

=34.--Spinach on Toast=

Cook 1 lb. spinach in its own juice in double boiler. Toast and butter large round of bread. Spread spinach on toast and serve. Other vegetables may be served in the same manner.

GRAVIES AND SAUCES

=35.--Clear Gravy=

1 teaspoonful 'Marmite,' 'Carnos,' 'Vegeton,' or 'Pitman's Vigar Gravy Essence,' dissolved in 1/2 pint hot water.

=36.--Tomato Gravy=

1 teaspoonful gravy essence, 1 small tablespoonful tomato purée, 1/2 pint water. Thicken with flour if desired.

=37.--Spinach Gravy=

1 lb. spinach, 1 dessertspoonful nut-milk, 1/2 pint water.

Boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water.

=38.--Parsley Sauce=

1 oz. chopped parsley, 1 tablespoonful olive oil, a little flour to thicken, 1/2 pint water.

=39.--Pea, Bean, and Lentil Sauces=

1 teaspoonful pea-, or bean-, or lentil-flour; 1/2 teaspoonful gravy essence, 1/2 pint water.

Mix flour into paste with water, dissolve essence, and bring to a boil.

PUDDINGS, ETC.

=40.--Fig Pudding=

1 lb. whole-meal flour, 6 ozs. sugar, 6 ozs. 'Nutter,' or nut butter, 1/2 chopped figs, 1 teaspoonful baking powder, water.

Melt 'Nutter,' mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=31.--Date Pudding=

1 lb. breadcrumbs, 6 ozs. sugar, 6 ozs. 'Nutter,' 1/2 lb. stoned and chopped dates, 1 teaspoonful baking powder, water.

Melt 'Nutter'; mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=Prune, Ginger, and Cherry Puddings=

These are prepared the same way as in Recipe No. 40, or No. 41, substituting prunes or preserved ginger, or cherries for figs or dates.

=42.--Rich Fruit Pudding=

1 lb. whole-meal flour, 6 ozs. almond cream, 6 ozs. sugar, 3 ozs. preserved cherries, 3 ozs. stoned raisins, 3 ozs. chopped citron, 1 teaspoonful baking powder, water.

Mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=43.--Fruit-nut Pudding No. 1=

1/2 lb. white flour, 1/4 lb. whole meal flour, 1/4 lb. mixed grated nuts, 6 ozs. 'Nutter' or nut butter, 6 ozs. sugar, 6 ozs. sultanas, 2 ozs. mixed peel (chopped), 1 teaspoonful baking powder, water.

Melt nut-fat, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=44.--Fruit-nut Pudding No. 2=

1/2 lb. white flour, 1/4 lb. ground rice, 1/4 lb. corn meal, 4 ozs. chopped dates or figs, 4 ozs. chopped almonds, 6 ozs. almond nut-butter, 6 ozs. sugar, 1 teaspoonful baking powder, water.

Melt butter, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

=45.--Maize Pudding No. 1=

1/2 lb. maize meal, 3 ozs. white flour, 3 ozs. 'Nutter,' 3 ozs. sugar, 1/2 tin pineapple chunks, 1 teaspoonful baking powder.

Melt fat, cut chunks into quarters; mix ingredients with very little water into batter; place in greased pudding basin and steam 2 hours.

=46.--Maize Pudding No. 2=

6 ozs. corn meal, 3 ozs. white flour, 2 ozs. 'Nutter,' 2 ozs. sugar, 3 tablespoonfuls marmalade, 1 teaspoonful baking powder, water.

Melt 'Nutter,' mix ingredients together with little water into batter; place in greased pudding basin and steam 2 hours.

=47.--Cocoanut Pudding=

6 ozs. whole wheat flour, 2 ozs. cocoanut meat, 2 ozs. 'Nutter,' 2 ozs. sugar, 1 small teaspoonful baking powder, water.

Melt fat, mix ingredients together with water into batter; place in greased pudding basin and steam 2 hours.

=48.--Tapioca Apple=

1 cup tapioca, 6 large apples, sugar to taste, water.

Soak tapioca, peel and slice apples; mix ingredients together, place in pie-dish with sufficient water to cover and bake.

=49.--Oatmeal Moulds=

4 ozs. rolled oats, 2 ozs. sugar, 4 ozs. sultanas, water.

Cook oatmeal thoroughly in double boiler, then mix ingredients together; place in small cups, when cold turn out and serve with apple sauce, or stewed prunes.

=50.--Carrot Pudding=

4 ozs. breadcrumbs, 4 ozs. 'Nutter,' 4 ozs. flour, 4 ozs. mashed carrots, 4 ozs. mashed potatoes, 6 ozs. chopped raisins, 2 ozs. brown sugar, 1 dessertspoonful treacle, 1 teaspoonful baking powder.

Mix ingredients well, place in greased pudding basin and steam 2 hours.

=51.--Sultana Pudding=

1/2 lb. whole meal flour, 1 breakfastcupful breadcrumbs, 4 ozs. ground pine kernels, pignolias or almonds, 1/2 lb. sultanas, 4 ozs. sugar, water.

Mix ingredients together into a stiff batter; place in greased basin and steam 2 hours.

=52.--Semolina Pudding=

4 ozs. semolina, 1 oz. corn flour, 3 ozs. sugar, rind of one lemon, 1-1/2 pints water.

Mix corn flour into paste in little water; place ingredients in double boiler and cook for 1 hour, place in pie-dish and brown in sharp oven.

=53.--Rice Mould=

4 ozs. ground rice, 1 oz. sugar, 1/2 pint grape-juice.

Cook ingredients in double boiler, place in mould. When cold turn out and serve with stewed fruit.

=54.--Maize Mould=

6 ozs. corn meal, 2 ozs. sugar, 1/2 pint grape-juice, 1-1/2 pints water.

Cook ingredients in double boiler for 1 hour; place in mould. When cold turn out and serve with stewed fruit.

=55.--Lemon Sago=

4 ozs. sago, 7 ozs. golden syrup, juice and rind of two lemons, 1-1/2 pints water.

Boil sago in water until cooked, then mix in other ingredients. Place in mould, turn out when cold.

=56.--Lemon Pudding=

4 ozs. breadcrumbs, 1 oz. corn flour, 2 ozs. sugar, rind one lemon, 1 pint water.

Mix corn flour into paste in little water; mix ingredients together, place in pie-dish, bake in moderate oven.

=57.--Prune Mould=

1 lb. prunes, 4 ozs. sugar, juice 1 lemon, 1/4 oz. agar-agar, 1 quart water.

Soak prunes for 12 hours in water, and then remove stones. Dissolve the agar-agar in the water, gently warming. Boil all ingredients together for 30 minutes, place in mould, when cold turn out and decorate with blanched almonds.

=58.--Lemon Jelly=

1/4 oz. agar-agar, 3 ozs. sugar, juice 3 lemons, 1 quart water.

Soak agar-agar in the water for 30 minutes; add fruit-juice and sugar, and heat gently until agar-agar is completely dissolved, pour into moulds, turn out when cold.

This jelly can be flavoured with various fruit juices, (fresh and canned). When the fruit itself is incorporated, it should be cut up into small pieces and stirred in when the jelly commences to thicken. The more fruit juice added, the less water must be used. Such fruits as fresh strawberries, oranges, raspberries, and canned pine-apples, peaches, apricots, etc., may be used this way.

=59.--Pastry=

1 lb. flour, 1/2 lb. nut-butter or nut fat, 2 teaspoonfuls baking powder, water.

Mix with water into stiff paste. This is suitable for tarts, patties, pie-covers, etc.

CAKES

=60.--Wheatmeal Fruit Cake=

6 ozs. entire wheat flour, 3 ozs. nut-butter, 3 ozs. sugar, 3 ozs. almond meal, 10 ozs. sultanas, 2 ozs. lemon peel, 2 teaspoonsful baking powder.

Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper.

=61.--Rice Fruit Cake=

8 ozs. ground rice, 4 ozs. white flour, 4 ozs. 'Nutter,' 3 ozs. sugar, 6 ozs. stoned, chopped raisins, 1 large teaspoonful baking powder, water.

Rub 'Nutter' into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper.

=62.--Maize Fruit Cake=

8 ozs. corn meal, 6 ozs. white flour, 4 ozs. sugar, 4 ozs. nut-butter, 8 ozs. preserved cherries, 2 ozs. lemon peel, 2 teaspoonfuls baking powder, water.

Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper.

=63.--Apple Cake=

1 lb. apples, 1/4 lb. white flour, 1/2 lb. corn meal, 4 ozs. 'Nutter,' 4 ozs. sugar, 2 small teaspoonfuls baking powder, water.

Cook apples to a sauce and strain well through colander, rejecting lumps. Melt fat and mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper.

=64.--Corn Cake (plain)=

1/2 lb. maize meal, 3 ozs. 'Nutter,' 3 ozs. sugar, 1 teaspoonful baking powder.

Melt fat, mix all ingredients together into batter; bake in cake tins lined with buttered paper.

=65.--Nut Cake=

12 ozs. white flour, 4 ozs. ground rice, 4 ozs. 'Nutter,' or nut butter, 5 ozs. sugar, 6 ozs. mixed grated nuts, 2 teaspoonfuls baking powder.

Melt fat, mix ingredients together into batter, and place in cake tins lined with buttered paper.

=66.--Mixed Fruit Salads=

2 sliced bananas, 1 tin pineapple chunks, 2 sliced apples, 2 sliced oranges, 1/2 lb. grapes, 1/4 lb. raisins, 1/4 lb. shelled walnuts, 1/2 pint grape-juice.

=67.--Fruit Nut Salad=

1 lb. picked strawberries, 1/4 lb. mixed shelled nuts, 1/2 pint grape-juice. Sprinkle over with 'Granose' or 'Toasted Corn Flakes' just before serving.

=68.--Winter Salad=

2 peeled, sliced tomatoes, 2 peeled, sliced apples, 1 small sliced beetroot, 1 small sliced onion, olive oil whisked up with lemon juice for a dressing.

=69.--Vegetable Salad=

1 sliced beetroot, 1 sliced potato (cooked), 1 sliced onion, 1 sliced heart of cabbage, olive oil dressing; arrange on a bed of water-cress.

BISCUITS

The following biscuits are made thus:--Melt the 'Nutter,' mix all ingredients with sufficient water to make into stiff paste; roll out and cut into shapes. Bake in moderate oven.

These biscuits when cooked average 20 grains protein per ounce.

=70.--Plain Wheat Biscuits=

1/2 lb. entire wheat flour, 4 ozs. sugar, 4 ozs. 'Nutter,' little chopped peel.

=71.--Plain Rice Biscuits=

3-4 lb. ground rice, 4 ozs. sugar, 3 ozs. 'Nutter,' vanilla essence.

=72.--Plain Maize Biscuits=

1/2 lb. maize meal, 4 ozs. sugar, 3 ozs. 'Nutter.'

(If made into soft batter these can be dropped like rock cakes).

=73.--Banana Biscuits=

1/2 lb. banana meal, 4 ozs. sugar, 4 ozs. 'Nutter.'

=74.--Cocoanut Biscuits=

1/2 lb. white flour, 3 ozs. sugar, 2 ozs. 'Nutter,' 4 ozs. cocoanut meal.

=75.--Sultana Biscuits=

3-4 lb. white flour, 4 ozs. sugar, 4 ozs. 'Nutter,' 6 ozs. minced sultanas and peel 2 ozs. almond meal.

=78.--Fig Biscuits=

1/2 lb. entire wheat flour, 3 ozs. sugar, 4 ozs. 'Nutter,' 3 ozs. minced figs.

(If made into soft batter these can be dropped like rock cakes).

=Date, Prune, Raisin, and Ginger Biscuits=

These are prepared in the same way as Recipe No. 76, using one of these fruits in place of figs. (Use dry preserved ginger).

=77.--Brazil-nut Biscuits=

8 ozs. white flour, 2 ozs. ground rice, 3 ozs. sugar, 4 ozs. grated brazil kernels.

(If made into a soft batter these can be dropped like rock cakes).

=78.--Fruit-nut Biscuits=

3/4 lb. white flour, 4 ozs. ground rice, 4 ozs. sugar, 5 ozs. 'Nutter,' 6 ozs. mixed grated nuts, 6 ozs. mixed minced fruits, sultanas, peel, raisins.

=79.--Rye Biscuits=

1 lb. rye flour, 8 ozs. sugar, 8 ozs. nut butter, 8 ozs. sultanas.

=80.--Xerxes Biscuits=

3/4 lb. whole wheat flour, 2 ozs. sugar, 1/2 breakfastcupful olive oil.

BREADS (unleavened)

These are prepared as follows: Mix ingredients with water into stiff dough; knead well, mould, place in bread tins, and bake in slack oven for from 1-1/2 to 2-1/2 hours (or weigh off dough into 1/2 lb. pieces, mould into flat loaves, place on flat tin, cut across diagonally with sharp knife and bake about 1-1/2 hours).

=81.--Apple Bread=

2 lbs. entire wheat meal doughed with 1 lb. apples, cooked in water to a pulp.

=82.--Rye Bread=

2 lbs. rye flour, 3/4 lb. ground rice.

=83.--Plain Wheat Bread=

2 lbs. finely ground whole wheat flour.

=84.--Corn Wheat Bread=

1 lb. whole wheat flour, 1 lb. cornmeal.

=85.--Rice Wheat Bread=

1 lb. ground rice, 1 lb. whole wheat flour, 1 lb. white flour.

=86.--Date Bread=

2 lbs. whole wheat flour, 3/4 lb. chopped dates.

=87.--Ginger Bread=

3/4 lb. whole wheat flour, 3/4 lb. white flour, 1/4 lb. chopped preserved ginger, a little cane sugar.

=88.--Cocoanut Bread=

1 lb. whole wheat flour, 1 lb. white flour, 1/2 lb. cocoanut meal, some cane sugar.

=89.--Fig Bread=

1-1/2 lbs. whole wheat flour, 1/2 lb. white flour, 1/2 lb. chopped figs.

=90.--Sultana Bread=

1/2 lb. ground rice, 1/2 lb. maize meal, 1/2 lb. white flour, 1/2 lb. sultanas.

=91.--Fancy Rye Bread=

1-1/2 lbs. rye flour, 1/2 lb. currants and chopped peel, a little cane sugar.

PORRIDGES

=92.=--Maize, Meal, Rolled Oats, Ground Rice, etc., thoroughly cooked make excellent porridge. Serve with sugar and unfermented fruit-juice.

FRUIT CAKES

The following uncooked fruit foods are prepared thus: Mix all ingredients well together; roll out to 1/4 inch, or 1/2 inch, thick; cut out with biscuit cutter and dust with ground rice.

=93.--Date Cakes=

1-1/2 lbs. stoned dates minced, 1/2 lb. mixed grated nuts.

=94.--Fig Cakes=

1-1/2 lbs. figs minced, 1/2 lb. ground almonds.

=95.--Raisin-Nut Cakes=

1/2 lb. stoned raisins minced, 6 ozs. mixed grated nuts.

=96.--Ginger-Nut Cakes=

1/2 lb. preserved ginger (minced), 1/2 lb. mixed grated nuts. 4 ozs. 'Grape Nuts.'

=97.--Prune-Nut Cakes=

1/2 lb. stoned prunes (minced), 1/2 lb. grated walnuts.

=98.--Banana-Date Cakes=

8 ozs. figs (minced); 4 bananas; sufficient 'Wheat or Corn Flakes' to make into stiff paste.

=100.--Cherry-Nut Cakes=

8 ozs. preserved cherries (minced); 1/2 lb. mixed grated nuts; sufficient 'Wheat or Corn Flakes' to make into stiff paste.

* * * * *

The Health Culture Co.

For more than a dozen years the business of the Health-Culture Co. was conducted in New York City, moving from place to place as increased room was needed or a new location seemed to be more desirable.

In 1907 the business was removed to Passaic, N. J., where it is pleasantly and permanently located in a building belonging to the proprietor of the company.

There has never been as much interest in the promotion and preservation of personal health as exists to-day. Men and women everywhere are seeking information as to the best means of increasing health and strength with physical and mental vigor.

HEALTH-CULTURE, a monthly publication devoted to Practical Hygiene and Bodily Culture, is unquestionably the best publication of its kind ever issued. It has a large circulation and exerts a wide influence, numbering among its contributors the best and foremost writers on the subject.

THE BOOKS issued and for sale by this Company are practical and include the very best works published relating to Health and Hygiene.

THE HEALTH APPLIANCES, manufactured and for sale, include Dr. Forest's Massage Rollers and Developers, Dr. Wright's Colon Syringes, the Wilhide Exhaler, etc. and we are prepared to furnish anything in this line, Water-Stills, Exercisers, etc.

CIRCULARS and price lists giving full particulars will be sent on application.

INQUIRIES as to what books to read or what appliances to procure for any special conditions cheerfully and fully answered. If you have any doubts state your case and we will tell you what will best meet it. If you want books of any kind we can supply them at publisher's prices.

DR. FOREST'S Massage Rollers

Dr. Forest is the inventor and originator of MASSAGE ROLLERS, and these are the original and only genuine MASSAGE ROLLERS made. The making of others that are infringements on our patents have been stopped or they are inferior and practically worthless. In these each wheel turns separately, and around the centre of each is a band or buffer of elastic rubber.

The rollers are made for various purposes, each in a style and size best adapted for its use, and will be sent prepaid on receipt of price.

=No. 1. Six Wheels, Body Roller, $2.=

The best size for use over the body, and especially for indigestion, constipation, rheumatism, etc. Can also be used for reduction.

=No. 2, Four Wheels, Body Roller, $1.50.=

Smaller and lighter than No. 1; for small women it is the best in size, for use over the stomach and bowels, the limbs, and for cold feet.

=No. 3, Three Wheels, Scalp Roller, $1.50.=

Made in fine woods and for use over the scalp, for the preservation of the hair. Can be used also over the neck to fill it out and for the throat.

=No. 4, Five Wheels, Bust Developer, $2.50.=

The best developer made. By following the plain physiological directions given, most satisfactory results can be obtained.

=No. 5, Twelve Wheels, Abdominal Roller, $4.=

For the use of men to reduce the size of the abdomen, and over the back. The handles give a chance for a good, firm, steady, pressure.

=No. 6, Three Small Wheels, Facial Roller, $2.50.=

Made in ebony and ivory, for use over the face and neck, for preventing and removing wrinkles, and restoring its contour and form.

=No. 7, Three Wheels, Facial Massage Roller, $1.50.=

Like No. 6, made in white maple. In other respects the same.

=No. 8, Eight Wheels, Abdominal Roller, $3.50.=

This is the same as No. 5, except with the less number of wheels. Is made for the use of women, for reducing hip and abdominal measure.

With each roller is sent Dr. Forest's Manual of Massotherapy; containing 100 pages, giving full directions for use. Price separately 25c.

THE ATTAINMENT OF EFFICIENCY

Rational Methods of Developing Health and Personal Power

By W. R. C. Latson M. D., Author of "Common Disorders," "The Enlightened Life," Etc.

This work by Dr. Latson indicates the avenues that lead to efficient and successful living, and should be read by every man and woman who would reach their best and attain to their highest ambitions in business, professional, domestic or social life. Something of the scope of this will be seen from the following

TABLE OF CONTENTS.

=How to Live the Efficient Life.=--Man a Production of Law--Determining Factors in Health and Power--The Most Wholesome Diet--Practical Exercises for Efficiency--Influence of Thought Habits.