First day weight was 171 lbs.

Sixth day " " 165+1/2 "

Seventh day " " 163+1/2 "

Twelfth day " " 158 "

Fifteenth day " " 155+1/2 "

Eighteenth day " " 150+1/2 "

Twenty-fifth day " " 142+1/2 "

Forty-seventh day " " 129+1/2 "

Forty-ninth day " " 127+1/2 "

Fast ended on fifty-sixth day. On the sixth day after breaking the fast the weight was 128 lbs. On the next day it had risen to 133 lbs.

and on the following day to 138 lbs. In the first 47 days of the fast the loss of weight was 43.5 lbs., or an average loss of .888 lbs.

daily (43.5/49=.888 lbs.) The loss of weight for the last 8 days before the fast was broken is not known as patient was in bed, though it probably was at much the same rate as during the other times of the fast when the weight was taken on the scales.

The following comparative measurements are interesting. Of course he had been eating for a week after the termination of his fast, so that the measurements taken on that day would be higher probably than if they had been taken seven days before, when he broke the fast.

BODILY MEASUREMENTS.

_At Commencement_ _At Termination_ _of Fast._ _of Fast._

Forearm 11 inches 9+5/8 inches Arm 11+1/2 " 8+3/4 "

Hips 38 " 32+1/2 "

Thigh 21+1/4 " 16 "

Pelvis 37+1/2 " 30+1/2 "

Calf[1] 15+1/4 " 13+1/2 "

Neck 14+1/2 " 12+1/2 "

Chest 38 " 31+1/4 to 34+1/2 "

[1] There was a bundle of varicose veins behind right calf.

Patient kept a diary during his fast, but it does not seem necessary to reproduce its statements here. It shows that he walked about during the time, notes the state of the weather as foggy or very foggy or freezing, mentions that water was taken, sometimes hot apparently, as on 15th March, "after gla.s.s of hot water, pulse 70, temperature 98+1/2 degrees." No doubt drinking the hot water had elevated temporarily the mouth-temperature, as it does. The diary also notes that he felt weak, had a bath, or did not have a bath, notes the pulse-rate, etc., as also the effects of the daily enemata. On the twenty-ninth day of the fast he took a bottle of Apenta Water. Such are samples of statements from the diary.

A. RABAGLIATI, M.A., M.D.

_The remainder of this article deals with conclusions of great interest and value, and will appear in our next issue._--[EDS.]

HEALTHY LIFE RECIPES.

SALADS AND SALAD DRESSINGS.

For salads it is not necessary to depend entirely upon the usual salad vegetables such as lettuce, watercress, mustard and cress.

The very finely shredded hearts of raw brussel sprouts are excellent, and even the heart of a savoy cabbage. Then the finely chopped inside sticks of a tender head of celery are very good; also young spinach leaves, dandelion leaves, endive, sorrel and young nasturtium leaves.

Then there are the onion family (for those who can take them), the tender kinds, such as spring onion, chive and shallot being very good when chopped finely and used as a minor ingredient in any salad.

The root vegetables should also be added in their season, raw carrot, turnip, beet, artichoke and leek, all finely grated.

A taste for all the above-mentioned vegetables, eaten raw, is not acquired all at once. It is best to begin by making the salad of the ingredients usually preferred and mixing in a small quant.i.ty of one or two of the new ingredients.

For those who find salads very difficult to digest, it is best to begin with French or cabbage lettuce and skinned tomatoes only, or, as an alternative, a saucerful of watercress chopped very finely, as one chops parsley.

Any salad, however made up, should be served in as dainty and pleasing a fashion as possible. It is, perhaps, usually best to serve it ready chopped and shredded, and to allow each person at the table to take his or her own helping of "dressing."

English people seldom serve salad in the French fashion--that is, quite dry, save that the dressing is well mixed in an hour before the meal. Readers who have been to France may have seen French peasant women whirling a wire salad-basket round their heads in order to dry the materials after the cleansing has been done. When dry, the green-stuff is torn with the hands, the dressing (and the French know all about salad dressings) is added and the whole allowed to stand some little time, so that by the time the meal is served there is a complete blending of all flavours.

Not everyone likes this method; but it is certainly better than the customary method here, which too often leaves a little puddle of water at the bottom of the bowl.

There are many ways of preparing good salad dressing without resort to vinegar, salt and pepper. The two prime necessities are (1) really good oil and (2) some kind of fresh fruit juice. Most people prefer lemon juice or the juice of fresh West Indian limes, well mixed into either olive oil, nut oil or a blended oil such as the "Protoid Fruit Oil" or Mapleton's Salad Oil. The ordinary "salad oils" obtainable at grocers are seldom to be recommended; they almost invariably contain chemical preservatives and other adulterants. It is better to have the best oil and use it sparingly if need be, than take any faked product just because it is cheap.

With most people the addition of pure oil a.s.sists the digestion of the salad, as well as serving other purposes in the body.

Many excellent salad recipes and suggestions for novel yet simple "dressings" will be found in _Unfired Food in Practice_, by Stanley Gibbon.[2]

[2] 1s. net; 1s. 1+1/2d. post paid, from the office of _The Healthy Life_, 3 Amen Corner, London, E.C.

PICKLED PEPPERCORNS.

_This, which is a regular feature of THE HEALTHY LIFE, is not intended as a household guide or home-notes column, but rather as an inconsequent commentary on current thought._--[EDS.]

An interesting booklet by Raymond Blathwayt with samples of Bath Mustard will be sent free on application to J. & J. Colman, Ltd.

(Dept. 49) Norwich.--Advt. in _Punch_.

Rumours are also afloat that G.K. Chesterton has written a brilliant booklet on Eiffel Tower Lemonade, and that the Attorney General has been commissioned to write a highly interesting brochure on American macaroni.

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"I enclose you a photo of my baby, Willie, aged fifteen months.

He was given up by two doctors, and then I consulted another, who advised me to try ----'s Food, which I did, and he is still having it. You can see what a fine healthy boy he is now, and his flesh is as hard as iron."--From an advt. in _Lady's Companion_.

Evidently a case of advanced arterio-sclerosis.

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HEALTH BISCUITS. Nice and Tasty, handled by our 55 salesmen daily.--Advt. in _Montreal Daily Star_.

One reason, perhaps, why both the public and the sales have declined.

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