Mazdaznan Dietetics Cookery Companion Book by Dr. Otoman Zar-Adusht Ha'nish.

In presenting the Mazdaznan Dietetics and Cookery Companion Book to the English-speaking people, we need advance no claims, but simply say: Pick out what is best, and let nature do the rest. We are certain that a long-felt want, will be supplied through the information, advice and counsel contained in this volume ; and it will become an impetus unto a thorough study of scientific living, which alone assures what we all long for: a life of never-ending joys. Should we succeed in adding one more joy and happiness to the daily lives of our patrons, we shall feel amply repaid for our efforts.

Ever remembering the seeker after truth.
We shall remain in all humbleness.
OTOMAN ZAR-ADUSHT HA'NISH.

CONTENTS

How to Eat and Drink
Work and Overwork
Mastication the Key to Digestion
Food for the Mind
Important Hints
Seasonable and Economic Studies
Health Guide
Dietary Rules
General Food Rules
Grains, Cereals, Nuts, Green Vegetables, Fruits
Invalids
Their Need to Change Climate
Diet for Invalids......rejuvenating Foods, For General Improvement
For Vitality and Mental Strength For Cure of Constipation
Fattening Foods
Thinning Foods
Foods Promoting Immoral and Sex
To Eliminate Sex Troubles
Heart Troubles
Nervousness
Indigestion and Dyspepsia
In Lung or Pulmonary Troubles
Bill of Fare for a Simple Life
Directions for the Christmas Season
Menus for the Winter Season
Directions for the Winter Season
Directions for the Lenten Season
Menus for Easter Week
Directions for Easter Week
Menus for the Early Spring Season
Menus for the Mid-Spring Season
Menus for the Late Spring Season
Directions for the latter part of Spring
Menus for the Summer Season
The Efficacy of Fasting
Selection of Time forFasting
Steps Necessary Precedinga Fast
Where One Should Takethe Fast
How to Conduct theFast
Breaking the Fast andRules After Fasting
ValuableHintsfrom Scientific Fasters
Fasting for Thirty-three Days
Scientifically conducted Thirty-day Fast
Fasted Fifty - sixDays
Fasted Forty-twoDays
Cancer and Tumour (Removed) by Fasting

PART TWO Cookery- Book.

Food Combinations

SMALL FRUITS.

Bilberries (Huckleberries) Blackberries Blueberries Cranberries Currants Gooseberries Loganberries Raisin Currants Raspberries Strawberries

Different kinds of Small Fruits may be used together, and they may be combined with Grains, Vegetables, Fruits, Nuts, and Dairy Foods.

Use no Sugar or Water with Small Fruits, although Honey is permissible.Cream is preferable to Milk.

NUTS.

Almond sBarcelonas BrazilsButter-nuts Cashews Chestnuts Cob-nuts Cocoa-nuts

Filberts

Different kinds of Nuts may be used together, and they may be combined with Grains, Pulses, Vegetables, or Fruits (but not with Vegetables and Fruits at the same meal), Small Fruits, and Dairy Foods.

Small quantities and often is better than using large quantities. Nuts, to be of greatest value, should be Hickory-nutsconverted into Nut Creams and Nut- Pea-nuts --Butters, and combined with acidulous juces

DAIRY FOODS.

Milk Dairy Foods may be used in some formsCreamwith all other kinds food. CheeseFermented Cheese should not be usedOther Milk Productswith any other kind of Dairy Food.

Eggs When taken raw no two kinds of Dairy Food should be used together.

The Germ of the Egg should always be removed before the Egg is used. (It is the thick white substance that adheres to the yolk,) and it is quite distinct from the ordinary white of the Egg.

MISCELLANEOUS FOODS.

Sago, Tapioca, St. John's Bread (Locusts), and many kinds of Flowers may be used with all other foods.

Savoury Herbs should be used with Vegetables, and a pinch of Spice should be used with Fruits and Small Fruits

GRAINS AND THEIR VALUE.

So long as man is made up of innumerable intelligences and collective elementaries to perform the work for which he is intended by Nature, and so long as self-preservation continues to be the first law in Nature, just that long he must continue to draw upon the two factors in life to perpetuate his state, and these two factors or provinces are breath, which sustains his intellect, and nutrition, which perpetuates his physical propensities.

Breath imparts the knowledge of things and upholds instinct in the grosser, and intuition, blended with reason in the more cultured, leading one's senses to make such selections from the immense storehouse of bountiful Nature as will sustain the organic functions in their healthy state.

While fruits are of excellent tonic value and vegetables are largely eliminators, neither of them contain enough nutritious value to sustain energy and vitality, although man may live on them to a goodly old age. The "staff of life," owing to the concentrated nature of compounds basic in their make-up, will continue to be realised by the grains, of which there are numerous varieties to select from, and which are of inestimable value in their time and season, and in accordance with climatic conditions. At times one should have barley, and at other times oats or rye, and again one should alternate these with Indian com, rice, buckwheat, wheat, and so forth. Still, in any clime, the wheat will continue to remain the main product, filling the bill of fare, and sustaining perfect health.

The wheat, as well as all other grains, is an improvement due to the ingenuity of man prompted by inspiration. But although most grains are homogeneous to this planet in a wilder state, the wheat is a cross of grains perfected by the world-renowned agriculturist and horticulturist, Zarathushtra, who lived many thousands of years before Plato, according to Greek chronology.

Upon thorough examination and analysis, it is found that the wheat contains all the essential ingredients corresponding to the elements of the human anatomy. The arrangement of its various qualities is of such a nature that, beginning at the glume as its life centre and following layer upon layer to its outer coating, every element conducive to health is embodied therein, performing or assisting the organs of the body to perform the diverse functions as commanded by Nature. In the glume we find the soluble phosphates in quantities sufficient to quicken the ganglionic system ; next to it, in the inner halves, something likened to the ovaries, and which constitute the greater portion of the kernel, are the starches and albumin, which impart heat and energy; inclosing these ovaries are the nitrogenous substances so necessary for the sustenance of the muscular tissues ; and encircling it all like unto a protecting layer of the skin are seed coats containing potassium, sodium, calcium, and such salts as assist to convert starch into sugar and consequently quicken digestion and promote assimilation. The layer next to this contains fixed phosphates, sulphur, silicon, chlorine and other minerals which sustain the bones, teeth, sinews, etc. The outer skin has iron, magnesium and such minerals as are absolutely necessary to promote peristaltic action, assuring proper flushing of the system, giving zest and vigour to the alimen-taries, a condition absolutely necessary to sustain harmonic operations throughout the more delicate system, assuring mental brightness, and sustaining man in a condition that will keep him in tune with the Infinite.

Although through manifold processes, predigestive and of electrification, all other grains may be improved to take the place of wheat, the latter will continue to hold its own, owing to the fact that no process can be devised to improve upon what Nature has so fully determined in the crystallising of organised elements. Just as water cannot be distilled to a point so fine as to equal fruit juices, so no preparing, however scientific, can bring other grains to a point so highly developed as wheat. For this reason wheat has been man's ideal food for thousands of years, and has ever been the ambrosia, the manna of heaven, unto the health of the nations.

The discovery of wheat was made quite early in the history of man and the fact became generally known that it was indeed the most balanced and most nutritious of all grain foods.

BREAD MAKING.

Supplying in natural proportion all the properties so essential to the building and development of perfect health in the human body.Once the full value of wheat and its treatment in preparing dishes is realised, man will be able to simplify his methods of living to the extent of realising the words of our Greater Teacher that " man lives not for food alone, but for the very word which pro-ceedeth from the mouth of our Creator." Yea, man will know that there are greater enjoyments, more healthful to the body, and by far more ecstatic experiences conducive to the unfoldment of treasures latent in the mind, than those induced by eating and drinking, and then again to his senses shall be recalled the wonderful words of the Master, saying: " The Kingdom of the Creator, does not consist of mere eating and drinking."

With the application of a little ingenuity man can soon learn to prepare innumerable grain dishes which will completely fill the bill; and which, used alternately in regular order, with the addition of such vegetables and fruits as are in season, gives him the assurance of reaching the goal he strives after?perfect health; prolonged happiness, and a harmonious home.

The most important problem which confronts the health-seeker is that of bread-making. Unless acquainted with the chemistry of cookery, erroneous ideas and actions often lead to the production of an article fit only for a Gatling gun. An old aphorism has it that " bread is the staff of life," but bread as it is made to-day? by the majority of housewives could fittingly be dubbed the  Staff of Death.!  With reference to the aphorism, we might suggest its analysis. " Staff of life " would literally mean " supporting life," and in this sense it would be advisable to know the kinds of bread which are and which are not life-supporting, that discrimination may the more easily be made.

The bread used by the majority of American and European people is made from white wheat flour, or fine flour, and contains 75 per cent, starch. As there is No Nutriment in starch, this kind of bread leads to partial Starvation. Many physical and mental derangements may be traced to its excessive use.

Budding manhood and womanhood subjected to the strain of school-room work, often reap as their reward the blighting touch of brain fever instead of a meritorious education, when nerve force is depleted by partaking unwisely of carbonaceous foods. Children  should Not be given White bread, especially when spread with butter. It acts as a slow poison to their systems and lays the foundation for untimely ill-health.

All superfine flours now on the market are sadly deficient in food values, which have been lost in the milling process and it is neither profitable nor safe to use them to any extent in bread-making (biscuits and griddle cakes are included in the category).

There is a white flour called " low-grade," procured generally only at a flouring mill, which contains good food value. It is a creamy yellow in colour, and if properly used will make nutritious bread. The cost is less than one-half that of the " high patent," and it is far superior as a food, though, of course, somewhat inferior to the whole-wheat or graham flour.

Most graham flour on the market is merely a blending of patent flour and coarse bran.

Whole-wheat flour is not truly whole wheat, but is merely called so because of the demand for whole-wheat flour. The whole of the wheat ground never makes pure white flour, but is rather yellowish and when baked into bread is of a dark colour.

The whole wheat ground in a (  Mazdaznan Mill) will give better satisfaction in the making of bread than any flour ground in a regular mill, unless that mill uses the old-fashioned Stones for grinding purposes. But even then the flour should be used while it is fresh and not be exposed to air and moisture.

For daily use unfermented bread only should be used for food,( as Yeast bread increases the fermentative action, Destroying the life-giving properties of the food and forcing Alcoholic productions upon the Organism which prove detrimental to the Heart, and consequently to the Nervous system.)

After a little practice it will become just as easy to make the unfermented as it is to make yeast bread.

The secret of making unfermented bread, and making it light and sweet, is to have fresh flour, using it while warm.

Metal burrs affect the grain in grinding to a great degree, especially when the metal becomes heated during the milling process, consequently only as much grain as needed is to be ground.

It is an established fact that Indian corn which has been ground in an old-fashioned mill will rise when baked even without baking powder, and, in fact, be lighter and more palatable than com ground in roller mills. Roller-ground Indian corn necessitates the use of baking powder, and when used for such purpose never comes up to the old-fashioned Indian com bread. What is true of Indian corn and wheat is also true of every other grain and cereal.

It has been demonstrated by chemical analysis and innumerable experiments that Wheat contains all the elements necessary to Sustain life indefinitely. By the use of whole-wheat and graham flour the " staff of life " will ever be at hand to stay the presence of the " grim destroyer." Many new brands of such flour are now on the market, all possessing points of merit. Equal proportions of bolted flour and middling, or shorts, will make a fine bread.

Next to wheat, as food grains, come rye and barley. Barley though rich in nitrogenous matter, is deficient in true gluten, and must therefore be mixed with either wheat or rye to make good bread. Rye contains more saccharine than does either wheat or barley, and its nitrogenous matter is closely allied to casein, making it an admirable food.

Oats as a food can be considered as such only during cold weather, or in the northern clime, but even then it must be combined with enough vegetables or fruits to eliminate its heating properties. Combined with other grains, it serves a good purpose in its own season. Oatmeal porridge, unless cooked in a double boiler for from five to seven hours, is practically indigestible and exceedingly harmful to children.

Buckwheat should be used sparingly on account of its heating properties. It will overheat the blood and cause skin eruptions unless combined with the free use of large quantities of fruit.

Rice, when unpolished, serves as an excellent article of food.! and so an.  pages;346