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Beginning of Part 2

OATS:

Known as a general body-builder, good for muscles, glands, teeth, hair
and nails. Oatmeal (mush) is hard to digest and not recommended for
children. It should be eaten sparingly by adults because it often
forms a gluey, constipating mass, causing much fermentation and gas
but is good fiber. 

OAT STRAW TEA:

Known as a fine drink  in cases of emaciation, impotency and general
mineral deficiency.

OKRA:

Known to help with stomach ulcers, pleurisy, colitis, enteritis,
obesity, sore throat and stones. Consider using  powdered okra if
fresh is not available. When taken regularly, it may reduce excessive
weight. 

OLIVES: (Natural—Sun-Dried)

Known for dyspepsia, nervousness, malaria, constipation, liver
disorders, emaciation, heart burn, gas diabetes and biliousness. 

OLIVE OIL: (virgin first pressed)

A very rich, nourishing, digestible vegetable oil. Known for
emaciation (if liver is not too sluggish), and general body-building,
but must be used in moderation. It may De used externally for soothing
and healing sun burn, other burns, skin eruptions, inflammations. Use
only the first pressed virgin oil available at herbal stores. Note:
(This is not the same as the commercial variety).

ONIONS:

Onions are known to be diuretic, slightly laxative and promote
expectoration of phlegm and the drainage of mucus in catarrh
conditions, including sinusitis. Onions have germ-killing properties.
They are good for hair, nails and eyes and also indicated in cases of
asthma, bronchitis, colds, tuberculosis, grippe or flu, pneumonia, low
blood pressure, acne, pimples and other eruptions, insomnia,
nervousness, vertigo, dropsy, dysuria, worms and other parasites, poor
circulation, neuritis and obesity. A poultice of crushed onions is
good for pleurisy and boils. Raw onions should not be eaten if one
Suffers with with gastritis, stomach ulcers or colitis. 

ORANGES:

Orange juice is known as a good blood cleanser. Known in cases of
asthma, bronchitis, tuberculosis, catarrh, sluggish liver, pneumonia,
fevers (diluted), rheumatism, arthritis, high blood pressure, and
alcoholism. If oranges produce skin eruptions or cause a person to
break out with a rash, it often indicates that there is poison in or
under the skin which is trying to be eliminated. Under these
conditions it is advisable to eat nothing but oranges or some other
fruit for a few days which may help drive out many toxins from the
body, thus enabling a person to eat oranges without causing the skin
eruptions, Oranges should not be eaten in cases of gastritis, stomach
ulcers, or colitis. A person can eat too many oranges very easily, in
some cases causing high mouth acidity and eroded teeth. 

ORANGE PEEL:

Aids digestion if eaten a few minutes before meals. It is also used
for flavoring and seasoning.
With the distribution processes of today, consider only organically
grown.

PAPAYA:

This tropical fruit contains a large amount of the digestive enzyme
papain (vegetable pepsin) and is known to be valuable in various
digestive weaknesses and disturbances. It is a very delicate food.
Weak, sensitive stomachs find it soothing and easily digested. Tastes
similar to a muskmelon, though it grows on a small tree, It is a mucus
solvent and a cleanser of the digestive tract. It is capable of
digesting many times its weight in protein food. If no other food is
eaten for several days it has a wonderful tonic, rebuilding effect on
the stomach and digestive tract. The milk-juice of papaya is used in
the treatment of colitis, pelvic disorders and in many ways as an aid
in dissolving and breaking down mucus and pus.

PARSLEY:

Rich in vital minerals contains more iron than any other green leafy
vegetable. Known for anemia, halitosis, nephritis, tuberculosis,
syphilis, menstruation disorders, fevers, congested liver and gall
bladder, diseases of the urinary tract, rheumatism, arthritis,
acidosis, obesity, high blood pressure, catarrh, dyspepsia and good
for removing garlic and onion odors from the breath.
To keep parsley fresh, place in a fruit jar, close the lid tightly and
keep in the refrigerator.

RAW PARSLEY JUICE:

Reported to be valuable in helping to eliminate poisonous drugs from
the body and in dissolving stones and treating venereal diseases, in
addition to disorders mentioned above.
PARSLEY TEA for diabetes. It also acts as a mild sedative. Consider
1/4 glass of juice and 3/4 glass of some other vegatable juice as the
parsley is quite a powerful remedy .

PARSNIPS:

Known for gout, tuberculosis, colitis, neuritis, insomnia, piles,
diarrhea, stomach ulcers and for general body-building. They are
slightly diuretic.

PEACHES:

Known as a good spring cleanser and blood purifier. Known to help in
cases of anemia, poor skin, sallow complexion, constipation, high
blood pressure, gastritis, nephritis, acidosis, bronchitis, asthma,
poor digestion, bladder and kidney stones.
Few people realize peaches rank next to oranges and grapes as food for
man. In appearance there is no fruit more attractive and beautiful
than a golden peach with a pink cheek. Nor is there any fruit more
inviting to the taste than a juicy, luscious peach. The main objection
against peaches is, that when ripe they will not keep like oranges and
grapes.

PEANUTS:

A very substantial, body-building food, especially the peanut butter;
however, it is high in fat and may be a little too rich for some
people. Known for low blood pressure and general run-down conditions.
The boiled peanuts fresh from the ground are delicious.  
Note: (Botanically, nuts are fruits from trees and peanuts are
legumes). 

PEARS:

A fine breakfast food and a good body cleanser. Known for cases of
poor digestion, nephritis, constipation, acidosis, skin eruptions,
high blood pressure, obesity, colitis and catarrh. 

PEAS: (All Varieties)

Known to be a all-around nourishing and strength restoring food.
Particularly valuable in cases of anemia and low blood pressure. Can
also be valuable for people that are underweight. 

PECANS:

One of the rich foods. May be also eaten in powdered form and as
butter. Known for emaciation, poor teeth, low blood pressure and
general weakness. 
Note: (Botanically, nuts are fruits from trees and peanuts are
legumes). 

PEPPERS:

BELL PEPPERS Eat them raw or juice if possible. Known for liver
disorders, obesity, acidosis, constipation, poor blood and high blood
pressure.  Has more vitamin C than oranges.

RED OR HOT PEPPERS:

Known for colds, asthma, sinusitis, worms and malaria. Use sparingly
or not at all if there is inflammation of stomach,bowels or kidneys.

PEPPERMINT:

Known for asthma, hay fever, colds, bronchitis, smallpox, catarrh,
anemia, tuberculosis, dyspepsia, poor complexion and digestive
weakness.

PEPPERMINT TEA:

Drink instead of regular tea, known to be a very healthful Herb For
colds, weakened digestion, dyspepsia, weak heart, diarrhea, pneumonia,
gas, nausea, heart burn, chills, appendicitis, gall bladder and liver
disorders. Great for use when eating unripe fruit and getting a
stomach ache.

PERSIMMONS:

Known to be a fine energy food and very soothing to the digestive
tract. Indicated for stomach and bowel ulcers, piles, colitis,
constipation, glandular hormones, pleurisy and sore throat.

PINEAPPLE:

Known as a mild, natural digestive stimulant, They should be eaten
more or less regularly. Pineapples contain papain, a valuable
digestive aid, and are rich in chlorine which also aids digestion of
proteins. Also indicated for bronchitis, diphtheria, constipation,
tumors, sore throat, obesity, goiter, dyspepsia, catarrh, high blood
pressure and arthritis.  Also known as a regulator of the glands. The
next time you get a sore throat or laryngitis, try eating a raw
pineapple (learned this in Hawaii). Excellent reports have been
achieved in 15 hours or less.

PLUMS:

Another good spring and summer cleansing food known in cases of
biliousness and other liver disorders, bronchitis, constipation,
piles, gas, rheumatism, weakened digestion, obesity, tumors,
dyspepsia, and skin eruptions. 

POMEGRANATES:

Known as a good blood purifier and indicated for tape worms and other
worms, constipation (eat seeds), dyspepsia, liver congestion,
tuberculosis, syphilis, genito-urinary tract, arthritis and high blood
pressure.
When drinking the juice it is best to dilute it, or at least, drink
small quantities at one time.

POTATOES:

IRISH: A general body-building because of the large quantities of
vitamins and minerals, but low in roughage. The nutrients are so close
to the skin that they cannot be saved if peeled. A mealy baked potato
is most healthful and easily digested. Known to be good food for
people suffering from stomach ulcers, conditions of the colon, low
blood pressure, and bad blood circulation. To drink the water from
boiled potato skins is good for acidosis. Fried potatoes cannot be
properly digested. Raw, crushed or scraped potatoes make a good
poultice in cases of erysipelas, sore eyes, boils and carbuncles; for
neuralgia have the poultice hot. For burns, apply the cold crushed
potato directly.
In the time of  Europe's great famine,  people  survived because of
the potato for many years.

SWEET: 

Known as a good, nourishing, body-building food for muscular workers,
Also indicated for piles, poor circulation, low blood pressure,
diarrhea, stomach ulcers and colitis. Eat the skins except in cases of
colitis or stomach and bowel ulcers. 

PRUNES:

Known for low vitality, constipation. piles, anemia and poor
circulation. They are more healthful if they are soaked over night
rather than stewed because of the oxalic acid. Prune juice, plain or
mixed with a little honey, is a good remedy for sore throat. 

PUMPKINS:

Known to help in cases cases of dropsy, piles, stomach ulcers,
colitis, low blood pressure and emaciation. 

PUMPKIN SEED: (tea)  

Known for tape worms and other worms, and for constipation. Contains a
male hormone food that is known to help relieve many prostrate
problems.

QUINCES:

Known to help with a sluggish liver, constipation, acidosis, and
arthritis.

RADISHES: (Red)

Good for teeth, gums, nerves. Known to help in cases of tuberculosis,
obesity, catarrh, constipation, gall stones, kidney disorders, poor
appetite, nerve exhaustion. They are slightly diuretic. 

RAISINS:

A very valuable, concentrated, body-building food. Known for anemia,
tuberculosis, low blood pressure, constipation, weak hearts, and  a
source of quick energy and warmth. The juice from soaked or stewed
raisins for catarrh, asthma and sore throat.

RASPBERRIES:

A good blood and skin cleanser. Known for menstrual cramps,
constipation, obesity, high blood pressure, many body worms and
congested liver. Tea made from the raspberry leaves is known for
diarrhea - drink it cold. Place one ounce of leaves into one and
one-half pints of water and simmer for twenty minutes, The warm tea
tends to produce normal menstrual flow, and if taken during pregnancy,
it helps make childbirth easier. 

RHUBARB:

Known to increase the flow of saliva, gastric juice, bile, and aids
peristalsis. It is a tonic and good for nursing mothers. Eat small
quantities. Do not eat if suffering with rheumatism because of the
oxalic acid. Also known in cases of constipation, obesity,
indigestion, tumors, neuritis, bronchitis and worms. 

RICE: (Natural Brown)

An easily digested starch - could be eaten more often instead of one
consuming so much bread. A nourishing, body-building food, good for
hair, teeth, nails, muscles and bones. Known for diarrhea and is
reported to be safely eaten in small quantities in cases of stomach or
bowel ulcers.

RUTABAGAS:

Known for constipation and they help to expel gas and worms. In the
old days, this was a miners staple food. 

SAGE:

Known for rheumatism, arthritis, tuberculosis, gas and weakened
digestion. Known to help afflictions of the throat, gargle as a tea .
For diphtheria, place one ounce of sage in one and one-half pints of
water and simmer for twenty minutes. Take one-half glass as frequently
as needed.
Warning, avoid excessive use.

SAUERKRAUT JUICE: (raw only)

Use the brands which contain the least amount of salt. The lactic acid
has a cleansing, tonic effect on the bowels. Known to help in cases of
constipation, colitis, catarrh, dyspepsia, high blood pressure. Good
for teeth and bones. Diluted sauerkraut juice with a little honey
added, makes a good drink. Also one-third sauerkraut juice and
two-thirds tomato juice makes a fine laxative drink when needed. A
good food for people suffering from diabetes.

SPINACH:

Spinach has much value though there are other greens higher in iron
and other minerals. Known for anemia, constipation, neuritis, nerve
exhaustion, tumors, insomnia, arthritis, high blood pressure,
bronchitis, liver, kidney and bladder disorders. Best eaten raw
because of the oxalic acid.

SQUASHES: (summer and zucchini)

Known for high blood pressure, obesity, constipation, kidney and
bladder disorders. Should be eaten freely in hot climates.

STRAWBERRIES:

Known to be one of the best skin-cleansing foods ever known. Many have
reported that the cleansing process caused a break out with a rash
(allergic reaction). They did not look so good or feel very pleasant
for a few days,  nevertheless the strawberries gave them a good skin
and blood cleansing.  
Many people that are allergic to strawberries have reported that
washing them first under very hot then cold water, they did not have
the allergic reaction after the skin and blood cleansing process was
over. There is a suspected fuzz that gets removed from this washing
process.
Store them in the refrigerator in a colander. The cold air circulating
through the berries will keep them firm and fresh for days. 
Known to help in cases of sluggish skin and liver, poor complexion,
gout, rheumatism, skin cancer, high blood pressure, constipation,
syphilis, acidosis and catarrh. For ringworm or sore eyes, make a
poultice of crushed strawberries and apply to effected part.
It is also known to help remove tarter from the teeth and strengthen
the gums using the juice  as a mouth wash and the strawberries are
rubbed directly on the gums assisting with a tooth brush.

TANGERINES:

Known for bronchitis, pneumonia, rheumatism, arthritis, asthma,
catarrh, diabetes, fevers, congested liver, high blood pressure and
poor skin. 

TOMATOES:

Another natural antiseptic which may be used in some cases as
mentioned under Lemons. They protect against infection and are also
good skin and blood purifiers. Known in cases of congested liver gall
stones, biliousness, jaundice, dyspepsia, tumors, gout, rheumatism,
colds, tuberculosis, obesity, high blood pressure, catarrh, pimples
and sinus trouble.  For ringworm eat them and also apply externally as
a poultice. 

TURNIPS: (roots)

Use raw turnips freely in salads - good for teeth and gums - they are
also an excellent tooth cleanser. Known for tuberculosis, nervousness,
constipation and insomnia. 

(tops)  Turnip tops are rich in minerals and make good greens. Known
for anemia, tuberculosis, toxemia, acidosis, impure blood, poor
complexion, tumors, obesity, high blood pressure, gout, poor appetite,
bladder disorders, bronchitis, asthma, skin diseases, torpid liver,
and for the elimi-
nation of various drugs from the system.  

WALNUTS:

Known as a  rich, muscle- and body-building food. Good for teeth and
gums and emaciation. 
Botanically, nuts are fruits from trees and peanuts are legumes. 


WHEAT GERM:

A valuable source of many vitamins an minerals.

WATERCRESS:

Known as one of the very best body-cleansers and toxin-neutralizers.
Helps to rout out and eliminate old drug poisons from the body. Known
in eases of anemia, kidney and bladder inflammations and stones,
bronchitis, asthma, tuberculosis, rheumatism, arthritis, gout, poor
digestion, apoplexy, syphilis, liver disorders, pimples and other skin
eruptions, grippe and flu, constipation, dyspepsia, tumors and
weakened glands. It is known as the poor man's vitamin because it
contains potent amounts of vitamins and minerals.

YEAST:

An outstanding source of many vitamins and minerals.



AILMENT'S AND FORMULAS  USING YOUR JUICE EXTRACTOR

ACNE, Pimples, etc.—Impurities in the body trying to be eliminated
through the skin: Carrots 12 oz., Spinach 4 oz.

ANEMIA—Deficient;y of red blood corpuscles due to improper diet:
Carrots 12 oz., Beets 4 oz.

APPENDICITIS—Inflammation of the appendix due to prolonged retention
of waste matter in the colon: Carrots 10 oz., Celery 4 oz.

ARTHRITIS—Deposits of inorganic calcium in the cartilage of the
joints: Carrots 10 oz., Celery 6 oz.

ASTHMA—Extreme difficulty in breathing due to mucous accumulation in
bronchial tubes. Carrots, 10 oz., Radishes 3 oz., Celery 3 oz.

BILIOUSNESS—The result of incomplete digestion of fats causing
improper secretion and flow of bile from the liver: Carrots 10 oz.,
Parsley 2 oz., Celery 4 oz.

BOILS- CARBUNCLES—Purulent tumors caused by impurities in the blood
stream resulting in bacterial infection: Carrots 8 oz., Lettuce 4 oz.,
Spinach 4 oz.

BRONCHITIS—Inflammation of the bronchial tubes due to excessive mucus
in the system: carrots 10 oz., Beets 4 oz., Cucumbers 2 oz.

CANCERS—Groups of cells half starved from lack of proper organic
nourishment: Carrots 12 oz., Spinach 4 oz.

CATARRH—Copious secretions from the mucous membrane due to the
inability of the body to assimilate milk and concentrated starches:
Lemon Juice 1/4, pint, Ground Horseradish (not pressed) 4 oz.

CONSTIPATION Lack of coordination of the colon and bowel due to
excessive use of devitialized foods in the diet: Carrots 12 oz.,
Spinach 4 oz.

CRAMPS Pains due to the presence of gas in the intestinal region:
Carrots 12 oz., Beets 2 oz., Cucumbers 2 oz.

DEAFNESS (Catarrh)—Presence of mucus in the auditory channels: Carrots
10 oz., Celery 4 oz., Parsley 2 oz.

DIABETES—Inability of the Pancreas to metabolize carbohydrates due to
excessive use of concentrated starches and sugars: Carrots 8 oz.,
String Beans 3 oz., Brussel Sprouts 5 oz.

DIARRHEA—Loose bowels: Carrots 8 oz., Celery 30z., Parsley 2 oz.,
Spinach 3 oz.

DROPSY—Excessive water due to improper or insufficient elimination
through kidneys: Carrots 11 oz., Beets 2 oz., Cucumbers 3 oz.

DYSPEPSIA—Indigestion due to excessive acidity in the alimentary
tract: Carrots 8 oz., Celery 3 oz., Parsley 2 oz., Spinach 3 oz.

ECZEMA—Inflammatory condition of the skin due to excessive acidity:
(Carrots 12 oz., Spinach 4 oz.

EPILEPSY—Nervous spasms resulting from excessive toxemia: Carrots 11
oz., Beets 3 oz., Cucumbers 2 oz.

GALL-STONES—Inorganic matter solidifying in the Gall Bladder: Carrots
10 oz., Celery 4 oz., Parsley 2 oz.

GASTRITIS—Distress due to excessive formation of gas in the system:
Carrots 12 oz., Spinach 4 oz.

GOUT—Inflammation of the ligaments of a joint or bone, due to
excessive fat in the diet: Carrots 9 oz., Beets 4 oz., Cucumbers 3 oz.

HAY-FEVER—Abnormal mucous in the eyes and air passages: Carrots 8 oz.,
Celery 6 oz., Parsley 2 oz.

HEADACHES (Chronic)—Nature's warning, give body a thorough house
cleaning, thus reestablishing the equilibrium of the blood: Carrots 8
oz., Lettuce 4 oz., Spinach 4 oz.

HEART TROUBLE—Caused by the impure condition of the blood resulting in
improper activity: Carrots 12 oz., Spinach 4 oz.

HEMORRHOIDS—Excessive enlargement of the blood vessels in the lower
part of the rectum. When excessively enlarged they bleed and itch:
Carrots 9 oz., Spinach 5 oz., Watercress 2 oz., Turnips 2 oz.

HIGH BLOOD PRESSURE—Excessive tension of the blood in the arteries:
Carrots 11 oz., Spinach 5 oz.

INDIGESTION—The result of wrong combinations of food: Carrots 16 oz.

INFLUENZA AND COLDS—Caused by excessive retention in the system of
food waste resulting in a feeding and breeding bacteria affecting
principally the air passages but accompanied by fever and nervous
prostration: Whole Lemon Juice l/4 pint Ground Horseradish (not
pressed) 4 oz.

INSOMNIA—Inability to sleep. Nervous tension or excessive acidity:
Carrots 10 oz., Celery 6 oz.

ITCH—Caused by certain germs or bacteria attempting to leave the body
by way of the pores of the skin: Carrots 12 oz., Spinach 4 oz.

KIDNEY TROUBLE—The result of improper and excessive use of meat in the
diet: Carrots 10 oz., Celery 4 oz., Parsley 2 oz.

LIVER TROUBLE—The result of eating an excess of starches, sugars, tats
and meats: Carrots 12 oz., Beets 2 oz., Coconut 2 oz.

LOW BLOOD PRESSURE—Due to excessive use of devitalized foods resulting
in deficiency of vital elements in the blood: Carrots 7 oz., Celery 4
oz., Parsley 2 oz., Spinach 3 oz.

MEASLES—Germs and bacteria surging out through fine skin. one of
Nature's methods of house cleaning, particularly in childhood: Carrots
11 oz., Spinach 3 oz., Dandelion 2 oz.

NEPHRITIS—Inflammation of the kidneys resulting from excessive acids:
Carrots 11 oz., Parsley 5 oz.

NERVOUSNESS—Irritability of nerve centers due to organic alkaline
deficiency: Carrots 10 oz., Celery 6 oz.

NEURALGIA—Intense pain in the nerve which has been improperly
nourished: Carrots 10 oz., Celery 4 oz., Parsley 2 oz.

PARALYSIS—Loss of power to control or coordinate the muscles due to
starvation of the nerve centers: Carrots 10 oz., Spinach 6 oz.

QUINSY—Inflammation due to the excessive body and food waste in one
system: Carrots 7 oz., Celery 3 oz., Spinach 4 oz., Parsley 2 oz.

RICKETS—Deficiency of organic calcium and other elements resulting in
softness or flexibility of the bones: Carrots 8 oz., Celery 8 oz.

RHEUMATISM—Inflammation affecting muscles and joints, resulting from
the presence of excessive matter in the body: Celery 6 oz., Carrots 8
oz., Parsley 2 oz.

SCIATICA—Inflammation of the Sciatic nerve, usually due to the
presence of excessive uric acid: Carrots 8 oz., Celery 5 oz., Beets 3
oz.

SCURVY—The result of an improperly balanced diet with insufficient
organic nourishment: Carrots 7 oz., Celery 5 oz., Parsley 2 Oz.
Spinach 2 oz.

SINUS TROUBLE—Usually due to excessive mucus resulting from excessive
use of milk and starches and sugar: Lemon Juice 8 oz., Horseradish
Ground (not pressed) 4 oz. Also see the heading Ear Wax and Sinus
Infections below.

SLEEPLESSNESS—The result of excessive nervous tension and improper
elimination of waste from the body: Carrots 10 oz., Celery 6 oz.,
Pressed Celery Tops and Stalks.

THROMBOSIS—The result of the coagulation of a clot of blood
obstructing a blood vessel due to a deficiency of organic elements to
maintain the purity of the blood: Carrots 11 oz., Spinach 5 oz.

TONSILLITIS—Inflammation due to an over-acid condition of the body:
Carrots 6 oz., Celery 4 oz., Spinach 4 oz., Parsley 2 oz.

TUBERCULOSIS—The result of excessive mucus in the system causing the
tubercular germ, which by its presence is destructive to the tissues
of the lungs: Carrots 10 oz., Celery 6 oz.

ULCERS (chiefly gastric)—A disease caused by unhealthy tissue as a
result of eating incompatible combinations of food: Carrots 12 oz.,
Spinach 4 oz.

URTICARIA (Hives)—An excessively acid condition of the body trying to
become normal by means of excretion through the skin: Carrots 6 oz.,
Celery 5 oz., Parsley 2 oz., Spinach 3 oz.

FRUITS AND VEGETABLE NAMES DATES AND ORIGINS

Apple (Malus Pumila)                       Southwestern Asia, 400 BC
Apricot (Prunus armeniaca)              Western Asia, ? BC
Artichoke (Cynara scolymus)            Western Mediterranean, 500 BC
Asparagus (Asperagus officinalis)     Eastern Mediterranean, 200 BC
Avocado (Persea americana)              Central America, AD 1000
Banana (Musa sapientum)                  Tropical Asia, 100 BC—AD 100
Beet (beta vulgaris)                             Mediterranean, 200 BC
Broccoli (Brassica oleracea)                Mediterranean, AD 100
Brussels Sprouts (Brassica oleracea)   Northern Europe, AD 1100
Cabbage (Brassica oleracea)                Europe, 500 BC
Cantaloupe (Cucumis melo)                Western Asia, Africa, 2000 BC
Carrot (Daucus carota)                        Afghanistan, 500 BC
Cauliflower (Brassica oleracea)          Eastern M editerranean, 600
BC
Celery (Apium graveolens)                 Western Asia, 850 BC
Cherry (Prunus avium)                        Europe and Asia 300 BC
Chives (AIlium scoenoprasum)           Eastern Mediterranean, 100 BC
Corn (Zea mays)                                  Central, South
America, 2000 BC
Cucumber (Cucumis sativus)              India, 200 BC
Date (Phoenix dactylifera)                  Southwestern Asia, Africa,
7 BC
Garlic (AlIium sativum)                     Western Asia, 3000 BC
Grape (Vitus vinifera)                        Eastern Mediterranean,
4000 BC
Grapefruit (Citrusparidisi)                  West Indies, AD 1600—1750
Green pea (Pisum sativum)                Central Asia, 2500 BC
Lemon (Citrus limon)                        Southeast Asia,100 BC—AD
100
Lettuce (Lactuca sativa)                    Mediterranean, Asia Minor,
500 BC
Lime (Citrus aurantifolia)                  Southern Asia,100 BC—AD
100
Onion (AIlium cepa)                          Western Asia, 4000 BC
Orange (Citrus sinensis)                     Indochinese Peninsula,
2000 BC
Parsnip (pastinaca sativa)                   Eastern Europe, 100 BC
Peach (Prunus persica)                       China, Western Asia, 2000
BC
Peanut (Arachis hypogaea)                 South America, AD 750
Pear (Pyrus communis)                      Western Asia, 1000 BC
Pepper (Capsicium frutescens)           South America, AD 500
Plum (Prunus domestica)                   Western Asia, 2000 BC
Potato (Solanum tuberosum)              Andes of South America, AD 100
Radish (Raphanus sativus)                 China, 2000 BC
Rhubarb (Rheum rhaponticum)            Asia Minor, 3000 BC
Soybean (Soja max or Glycine soja)     China, 2000 BC
Spinach (Spinacia oeracea)                   Iran, AD 600

Snap Beans (Phaseolus vulgaris)          The Americas, AD 750
Sweet Potato (Ipomoea batatas)            Central America, AD 850
Tomato (Lycopersicum esculentum)     South, Central America, AD 700
Turnip (Brassica rapa)                           Western Asia, 400 BC
Watermelon (Citrullus vulgaris)           Central Africa, 2000 BC
Yams (Dioscorea)                                 Africa, AD 800

Auto-Intoxication

This means "self -poisoning". This form of poisoning is common among
children. Auto-intoxication is very frequent among adults, the so
called "bilious attack" being, in fact, nothing more or less than
auto-intoxication.
Auto-intoxication may arise from a large number of causes, cheif among
which may be; eating too much or hearty food; taking food too often;
improper combinations of foods; retention of food in the digestive
tract; fermention of food in the digestive tract.; enlargement of the
stomach; poor digestion; constipation; inactive kidneys and skin.
Take a cooked ham, steak or some other food stuffs, set it out on the
counter top for 3-5 days at 98 degrees, the same temperature of the
body. See for yourself what food can do inside the body if  the food
does not digest properly and move along. If the food is allowed to
undergo this kind of decomposition will give rise to poisonous gases
and organic substances. Both are absorbed from the alimentary canal,
and interfere with the delicate mechanism of the human body. Chemical
analysis has demonstrated that some of the poisons can act like the
alkaloids. For instance, one has a narcotic effect, like morphine;
another can act like atropin, another like strychnin.
Every living cell, form a germ-cell or a yeast cell to the complex
living organism, produce waste substances which are poisons, if
retained will destroy life. Every time we think a thought or move a
muscle, with every heart beat and inhalation of air, waste matter is
produced in the body. When a person is sick, these wate products are
greatly increased. 
Under normal conditions the functions of the body take care of these
poisons, and eliminate them through the liver, bowels, kidneys, lungs,
and the skin. When the equilibrium between the amount of waste formed
and the amount eliminated is disturbed, the trouble is quickly
manifested. Sometimes the process can be a gradual accumulation of
these poisons. Many persons suffer from auto-intoxication, not knowing
what is the trouble.
Proper colemas and a change in the diet can be a shortcut to the whole
situation before it manifests itself into a full blown disease.

COLONICS

Here is part of what is contained in a book  "THE GOSPLE OF PEACE" by
Edmond Bordeaux Szekely.  
"Seek therefore a large trailing gourd, having a stalk the length of a
man; take out its inwards and fill it with water from the river  which
the sun has warmed. Hang it upon a branch of a tree, and kneel upon
the ground brfore the angel of water, and suffer the end of the stalk
of the trailing gourd to enter your hinder parts, that the water that
the water may flow through all your bowels. Afterwards rest kneeling
on the ground before the angel of water and pray to the living god
that he will forgive you all your past sins, and pray the angel of
water that he will free your body from every uncleanness and disease.
Then let the water run from your body, and that it may carry away from
within it all the unclean and evil-smelling  things of satan... And
this HOLY BABTISING by the angel of water is: Rebirth unto the new
life." 
(See references for the address. Send $1.00 and $4.00 postage)
This man researched the archives in Austria many years ago before they
were guarded. Many years ago all the religious leaders were concerned
that the World may be destroyed because of a violent war. They
corresponded back and forth for some time until all the religious
leaders of every denomination agreed that there needs to be one place
where all the important scrolls of ancient, into one safe haven.
Hapsburg, Austria was the site choosen for this purpose. Today all the
scrolls are kept in a vault hidden away from the masses. Only a select
few can enter the archives today. Edmond Szekely in his day,
specialized in the Essenes. 
For more information about colonics, contact Bernard Jensen, D.C.
Nutritionist, Route 1, Box 52, Escondito, CA. 92025. Get the book
called Tissue Cleansing Through Bowel Management, and the VHS tape
(movie) about colonics. You will be glad you did. 

EAR WAX AND SINUS INFECTIONS

Using hydrogen Peroxide has helped my family for years. We pour the
Hydrogen Peroxide in each ear, and let the solution stand in the ear
2-5 minutes. We do this every couple of weeks while taking a bath or
when a cold or some illness is comming on. We then rinse out each ear
with raw (not bottled) strained lemon juice that has been sitting at
room temperature. After a few minutes, again flush with plenty of
water.  
Strain the lemon juice through a paper towel or coffee filter to get
all the pulp removed. This mildly acid solution seems to help fight
bacteria that can cause infections. 
Since the eyes, ears, nose, tonsils, etc., is all tied in,  we also
make a salt water solution as strong as we gargle with or a solution
at the rate of a tablespoon of salt to a quart of water. Put the
solution in a nose drop bottle and follow the directions on the bottle
snuffing this salt water up each nostril. If the sinus is real sore
>from  long standing infection,  it will really burn. If the sinus is
ok, then it burns the same as, say "jumping in a swimming pool
backwards "getting water in the nostrils.
A member of our family had a sinus infection for 30 years and used
every thing on the shelves all that time. Three applications of the
salt water in two days and two days rest from using the solution, he
claimed the infection was gone for the first time in 30 years. He
continues to use this solution every couple of weeks to keep his sinus
in check from everyday dust and bacteria that is always present in the
air and collects in the sinuses all the time. He swears by the stuff!
For the eyewash, we found our eye cup at a health food store for
around $2.00. We make up a boric acid solution using one heaping
tablespoon of boric acid to a pint of boiled water. Stirred and set
aside to cool. We also add a heaping tablespoon of chamomile flowers
to the boiled water "optional".  Boric acid is sold at many pharmacies
in 4 oz bottles costing less than a couple of dollars and it goes a
long, long way. We strain the solution through a coffee filter or
paper towels  into a bottle and leave it in the refrigerator until we
want to use it. By doubling up on the ingredients, we found the
solution can be warmed up with a little hot water on a fly without
dilluting the solution too much. We wash our eyes every time we take a
bath or when they get irritated some way.
We have been told that salt water solution in little nose drop bottles
are currently being sold for children in the pharmacy sections. Also
the Hydrogen Peroxide for the ears. We have never checked since it
came from a reliable source.
Some people, especially the elderly seem to get dizzy while doing any
of this. The equilibrium might be weakened or damaged from a long
standing condition. Capsules of ginger root is sold at health food
stores for sea sickness and jetlag, etc.. If the condition can be
restored, the Ginger root may not be necessary any more.
Caution; If you have any medical problems in this area or even simple
earaches, consult both a nutritionist and doctor before doing any of
these home remidies. 

THE WONDER OF WATER

When one observes the planet Earth, it is very apparent that this is a
water world. Approximately three-quarters of its surface is covered
with water. On Mother Earth's surface, all living things are
water-oriented. 
Each one of us before we are born spends about nine months in our
mother's womb as a "sea being animal" up until the time the water
breaks. When we are first born, 90 - 95 percent of our body is water,
and even as we mature more than two-thirds of our bodies is water. No
scientist will deny that water is essential for the growth of all
living things.


THE  HEALING CRISIS


A healing Crises is in effect when the body is in the process of
elimination. Reactions may be mild or they may be severe. One should
expect this and work toward it.
She body's inherent desire is for perfect health . We have the ability
to earn our way back so that state.
The body must so through an elimination process to achieve good
health. There will be ups and downs. One does not go immediately into
good health. This elimination process we call the "healing crisis".
A healing crisis is the result of every body system in Concert to
eliminate waste products and set the stage for regeneration. Old
tissues are replaced with new. A disease Crisis, on the other hand,
is not a natural one and works against the body ' s natural processes.
Symptoms may be identical to the disease, but there is an important
difference - elimination. A cleansing, purifying process is underway
and Stored wastes are in a free-flowing state. Sometimes pain during
the healing crisis is of greater intensityy than when building the
chronic disease. This may explain why there my be a brief flareup in
one's condition.
The Crisis will usually bring about past conditions in whatever order
the body is capable of handling at that time.
People often forget the diseases or injuries they have had in the
past, but are usually reminded during the Crisis.
Reactions could include skin eruptions, nausea, headache. sleepiness,
unusual fatigue, diarrhea, head or chest cold, ear infections, boils,
or any other way the body uses to loosen and eliminate toxins.  The
crisis usually lasts three days but if the energy of the patient is
low, it may last for a week or more.
The body needs juices  and especially water, to help carry off the
toxins.  This  is a time for rest - mental, as well as physical rest.
One crisis is not always enough for a complete cure. The Person in a
chronic state, who has gone through many disease processes in life
must go through these processes again .
Often the crisis will come after one feels their very best, setting
the stage for the elimination. The whole body must get into action.
Most people feel an energy boost the first few days. Then toxins are
dumped into the blood stream for elimination - go as slowly as your
body reeds to so your elimination is gradual and comfortable.
With a more serious condition there may be many small crises to go
through before the final one is possible. Everything must be
considered and given its proper place in the build-up to a healing
crisis. One should expect it and work toward it.
 

HOW TO SELECT FRESH FRUITS AND VEGETABLES:

Apples

The many varieties of apples differ widely in appearance, flesh
characteristics, seasonal availability, and suitability for different
uses.

For good eating as fresh fruit, the commonly available varieties are:
Red Delicious, McIntosh, Granny Smith, Empire, and Golden Delicious.
For making pies and applesauce, use tart or slightly acid varieties
such as Gravenstein, Grimes Golden, Jonathan, and Newtown.

For baking, the firmer fleshed varieties--Rome Beauty, Northern Spy,
Rhode Island Greening, Winesap, and York Imperial--are widely used.

Look for: Firm, crisp, well-colored apples. Flavor varies in apples,
and depends on the stage of maturity at the time that the fruit is
picked. Apples must be mature when picked to have a good flavor,
texture, and storing ability. Immature apples lack color and are
usually poor in flavor. They may have a shriveled appearance after
being held in storage.

Most apples are marketed by grade, and consumer packages show the
variety, the grade, and the size. U.S. grades for apples are: U.S.
Extra Fancy, U.S. Fancy, U.S. No. 1, and combinations of these grades.
U.S. Utility is a less desirable grade. Apples from the far Western
States are usually marketed under State grades which are similar to
the U.S. grades.

Avoid: Overripe apples (indicated by a yielding to slight pressure on
the skin, and soft, mealy flesh) and apples affected by freeze
(indicated by internal breakdown and bruised areas). Scald on apples
(irregularly shaped tan or brown areas) may not seriously affect the
taste.

Generally, look for a rich deep coloring, especially around the stem.
The darker the better instead of just green. Delicious apples that
have optimum ripeness and sweetness usually have some brown lines and
speckled skin. Consider the New Zealand Gala, Fuji, and Barbarian for
the best quality.

Apricots

Most fresh apricots are marketed in June and July, but a limited
supply of imported apricots is available in large cities during
December and January. Domestic apricots are grown principally in
California, Washington, and Utah.

Apricots develop their flavor and sweetness on the tree, and should be
mature but firm at the time that they are picked.

 Look for: Apricots that are plump and juicy looking, with a uniform,
golden-orange color. Ripe apricots will yield to gentle pressure on
the skin.

Avoid: Dull-looking, soft, or mushy fruit, and very firm, pale yellow,
or greenish-yellow fruit. These indicate overmaturity or immaturity,
respectively.

Avocados

Avocados, grown in California and Florida, are available all year. Two
general types, and a number of varieties of each, are grown. Depending
upon type and variety, avocados vary greatly in shape, size, and
color. Most tend to be pear-shaped, but some are almost spherical.
Fruits weighing under 1/2 pound are most commonly available. Some have
rough or leathery textured skin, while others have smooth skin. The
skin color of most varieties is some shade of green, but certain
varieties turn maroon, brown, or purplish-black as they ripen.

Despite this variation in appearance, avocados are of good eating
quality when they are properly ripened, becoming slightly soft. This
ripening process normally takes from 3 to 5 days at room temperature
for the quite firm avocados usually found in food stores. Ripening can
be slowed by refrigeration.

Look for: For immediate use, select slightly soft avocados which yield
to gentle pressure on the skin. For use in a few days, buy firm fruits
that do not yield to the squeeze test. Leave them at room temperature
to ripen.

Irregular light-brown markings are sometimes found on the outside
skin. These markings generally have no effect on the flesh of the
avocado.

 Avoid: Avocados with dark sunken spots in irregular patches or
cracked or broken surfaces. These are signs of decay.

An extra tip: When preparing avocados, to avoid the browning of
avocado flesh when exposed to air, immediately place the peeled fruit
in lemon juice until ready for use.

Bananas

Unlike most other fruits, bananas develop their best eating quality
after they are harvested. This allows bananas to be shipped great
distances. Almost our entire supply of bananas, available year-round,
is imported from Central and South America. Bananas are sensitive to
cool temperatures and will be injured in temperatures below 55 øF. For
this reason, they should never be kept in the refrigerator. The ideal
temperature for ripening bananas is between 60 and 70 øF. Higher
temperatures cause them to ripen too rapidly.

Look for: Bananas which are short and firm because these tend to ripen
the best. Rarely do green bananas ripen well at home. Look for a nice
yellow  color from end to end, bright in appearance, and free from
bruises or other injury. The state of ripeness is indicated by skin
color. Best eating quality has been reached when the solid yellow
color is specked with brown. At this stage, the flesh is mellow and
the flavor is fully developed. Bananas with green tips or with
practically no yellow color have not developed their full flavor
potential. A banana that turns a solid brown color without speckling
should be avoided.

Avoid: Bruised fruit (indicating rapid deterioration and waste);
discolored skins (a sign of decay); a dull, grayish, aged appearance
(showing that the bananas have been exposed to cold and will not ripen
properly).

Blueberries

Fresh blueberries are on the market from May through September.
Generally, the large berries are cultivated varieties and the smaller
berries are wild varieties.

Look for: A dark blue color with a silvery bloom is the best
indication of quality. This silvery bloom is a natural, protective,
waxy coating. Buy blueberries that are plump, firm, uniform in size,
dry, and free from stems or leaves.

Avoid: Soft, mushy, or leaking berries.

Cherries

Excellent as dessert fruit, most sweet cherries found in the food
store are produced in the Western States and are available from May
through August. Red tart cherries, also called sour or pie cherries
and used mainly in cooked desserts, have a softer flesh, lighter red
color, and a tan flavor. They generally are shipped to processing
plants and are sold frozen or canned.

Look for: A very dark color is your most important indication of good
flavor and maturity in sweet cherries. Bing, Black Tartarian, Schmidt,
Chapman, and Republican varieties should range from deep maroon or
mahogany red to black for richest flavor. Lambert cherries should be
dark red. Rainier cherries should be straw-colored. Good cherries have
bright, glossy, plump-looking surfaces and fresh-looking stems.

Avoid: Overmature cherries lacking in flavor, indicated by
shrivelling, dried stems, and a generally dull appearance. Decay is
fairly common at times on sweet cherries, but because of the normal
dark color, decayed areas are often inconspicuous. Soft, leaking
flesh, brown discoloration, and mold growth are indications of decay.

Cranberries

A number of varieties of fresh cranberries are marketed in large
volume from September through January. They differ considerably in
size and color, but are not identified by variety names in your food
store.

Look for: Plump, firm berries with a lustrous color provide the best
quality. Duller varieties should at least have some red color.

Avoid: Brown or dark, discolored berries and soft, spongy, or leaky
berries should be sorted out before cooking, because they may produce
an off-flavor.

Grapefruit

Grapefruit is available all year, with most abundant supplies from
January through May. While Florida is the major source of fresh
grapefruit, there also is substantial production in Texas, California,
and Arizona. Several varieties are marketed, but the principal
distinction at retail is between those which are "seedless" (having
few or no seeds) and the "seeded" type. Another distinction is color
of flesh. Pink- or red-fleshed fruit is most common, but white-fleshed
varieties are also available.

Grapefruit is picked "tree ripe" and is ready to eat when you buy it
in the store.

Look for: Firm fruits, heavy for their size, are usually the best
eating. Thin-skinned fruits have more juice than coarse-skinned ones.
If a grapefruit is pointed at the stem end, it is likely to be
thick-skinned. Rough, ridged, or wrinkled skin can also be an
indication of thick skin, pulpiness, and lack of juice.

Grapefruit often have skin defects such as scale, scars, thorn
scratches, or discoloration. This usually does not affect how the
fruit tastes.

Avoid: Soft, water-soaked areas, lack of bright color, and soft,
tender peel that breaks easily with finger pressure are symptoms of
decay.

Grapes

Most table grapes available in food stores are of the European type,
grown principally in California and Arizona. Only small quantities of
Eastern-grown American-type grapes are sold for table use.

European types are firm-fleshed and generally have high sugar content.
Common varieties are Thompson seedless (an early, green grape), Red
seedless (an early, red grape), Tokay and Cardinal (early, bright-red,
seeded grapes), and Emperor (late, deep-red, seeded grapes). These all
have excellent flavor when well-matured.

American-type grapes have softer flesh and are juicier than European
types. The outstanding variety for flavor is the Concord, which is
blue-black when fully matured. Delaware and Catawba are also popular.

Look for: Well-colored, plump grapes that are firmly attached to the
stem. White or green grapes have the highest sugar content when the
color has a yellowish cast or straw color, with a tinge of amber. Red
varieties are better when good red predominates on all or most of the
berries. Bunches are more likely to hold together if the stems are
predominantly green and pliable. The red seedless varietys have good
keeping qualities. Black seedless grapes have tough skins but have a
bold flavor. Smaller grapes are usually better than the larger ones.

Avoid: Soft or wrinkled grapes, or bunches of grapes with stems that
are brown and brittle; these are the effects of freezing or drying.
Also avoid grapes with bleached areas around the stem ends (indicating
injury and poor quality), and leaking berries (a sign of decay).

Kiwifruit

The kiwifruit is a relatively small, ellipsoid-shaped fruit with a
bright green, slightly acid-tasting pulp surrounding many small,
black, edible seeds, which in turn surround a pale heart. The exterior
of the kiwi-fruit is unappealing to some, being somewhat "furry" and
light to medium brown in color. (While the furry skin is edible, some
prefer to peel the fruit before eating.) Domestic kiwifruit is
produced primarily in California, but imported kiwifruit is also
commonly marketed.

Look for: Plump, unwrinkled fruit, either firm or slightly yielding.
Kiwifruit is fully ripe when it is yielding to the touch but not soft.
Firm kiwifruit can be ripened at home in a few days by leaving it at
room temperature. Use of a ripening bag or bowl will speed the
process.

Avoid: Fruit that shows signs of shriveling, mold, or excessive
softening, all of which indicate spoilage. Some kiwifruit may appear
to have a "water-stained" exterior. This is perfectly normal for the
fruit and does not affect interior quality in any way.

Note: Kiwifruit contains an enzyme, actinidin, similar to papain in
papayas, that reacts chemically to break down proteins. (It has been
used as a "secret ingredient" to tenderize meat.) Actinidin prevents
gelatin from setting, so if you are going to serve kiwifruit in a
gelatin dish, cook the fruit for a few minutes before adding it to the
gelatin.

Lemons

Most of the Nation's commercial lemon supply comes from California and
Arizona, and is available year-round.

Look for: Lemons with a rich yellow color, reasonably smooth-textured
skin with a slight gloss, and those which are firm and heavy. A pale
or greenish-yellow color means very fresh fruit with slightly higher
acidity. Coarse or rough skin texture is a sign of thick skin and not
much flesh.

Avoid: Lemons with a darker yellow or dull color, or with hardened or
shriveled skin (signs of age), and those with soft spots, mold on the
surface, and punctures of the skin (signs of decay).

Limes

Most limes sold at retail are produced in Florida or imported from
Mexico, and are marketed when mature. Imported limes are mostly the
smaller "seeded" lime.

Look for: Limes with glossy skin and heavy weight for the size.

Avoid: Limes with dull, dry skin (a sign of aging and loss of acid
flavor), and those showing evidence of decay (soft spots, mold, and
skin punctures.)

Mangos

Look for multicolor mangos as these are the best ones. The round ones
are usually better than the  long ones. If the mango is very aromatic,
it is ready to eat. They should be soft to the touch but  not mushy.	

Melons

Selection of melons for quality and flavor is difficult, challenging
the skill of even the most experienced buyer. Although no absolute
formula exists, considering several factors when judging a melon will
increase the likelihood of success.

Cantaloupe (Muskmelons)

Cantaloupe, generally available from May through September, are
produced principally in California, Arizona, and Texas. Some are also
imported early in the season.

Look for:  First, the stem should be gone, leaving a smooth
symmetrical, shallow base called a "full slip." If all or part of the
stem base remains, or if the stem scar is jagged or tom, the melon is
probably not fully matured. Second, the netting, or veining, should be
thick, coarse, and corky, and should stand out in bold relief over
some part of the surface. Third, the skin color (ground color) between
the netting should have changed from green to yellowish-buff,
yellowish-gray, or pale yellow to a golden tan. Fourth, the ripe
cantaloupe will smell very pleasant.

Signs of ripeness: A cantaloupe might be mature, but not ripe. A ripe
cantaloupe will have a yellowish cast to the find, have a pleasant
cantaloupe aroma, and yield slightly to light thumb pressure on the
blossom end of the melon.

Most cantaloupe are quite firm when freshly displayed in retail
stores. While some may be ripe, most have not yet reached their best
eating stage. Hold them for 2 to 4 days at room temperature to allow
completion of ripening. After conditioning the melons, some people
like to place them in the refrigerator for a few hours before serving.
Do not purchase them while they are green because they do not ripen
properly off the vine. Check the opposite end of the stem, if  you can
feel the softness when pushing softly, it is ready to eat.

Avoid: Overripeness is indicated by a pronounced yellow rind color, a
softening over the entire find, and soft, watery, and insipid flesh.
Small braises normally will not hurt the fruit, but large bruised
areas should be avoided, since they generally cause soft, water-soaked
areas underneath the find. Mold growth on the cantaloupe (particularly
in the stem-scar, or if the tissue under the mold is soft and wet) is
a sign of decay.

Casaba

This sweet, juicy melon is normally pumpkin-shaped with a very slight
tendency to be pointed at the stem end. It is not netted, but has
shallow, irregular furrows running from the stem end toward the
blossom end. The rind is hard with light green or yellow color. The
stem does not separate from the melon, and must be cut in harvesting.
The casaba melon season is from July to November. Casabas are produced
in California and Arizona.

Look for: Ripe melons with a gold-yellow rind color and a slight
softening at the blossom end. Casabas have no aroma.

Avoid: Dark, sunken, water-soaked spots which indicate decay.

Crenshaw

Its large size and distinctive shape make this melon easy to identify.
It is rounded at the blossom end and tends to be pointed at the stem
end. The rind is relatively smooth with only very shallow lengthwise
furrowing. The flesh is pale orange, juicy, and delicious; and
generally considered outstanding in the melon family. Crenshaws are
grown in California from July through October, with peak shipments in
August and September.

Look for: There are three signs of ripeness. First, the rind should be
generally a deep golden yellow, sometimes with small areas having a
lighter shade of yellow. Second, the surface should yield slightly to
moderate pressure, particularly at the blossom end. Third, the melon
should have a pleasant aroma.

Avoid: Slightly sunken, water-soaked areas on the rind are signs of
decay.

Honey Ball

The honey ball melon is very similar to the honey dew melon, except
that it is much smaller, very round, and slightly and irregularly
netted over the surface. Use the same buying tips for this melon as
for the honey dew melon.

Honey Dew

The outstanding flavor characteristics of honey dews make them highly
prized as a dessert fruit. The melon is large (4 to 8 lb.), bluntly
oval in shape, and generally very smooth with only occasional traces
of surface netting. The rind is firm and ranges from creamy white to
creamy yellow, depending on the stage of ripeness. The stem does not
separate from the fruit, and must be cut for harvesting.

Honey dews are available to some extent almost all year round, due in
pan to imports during the winter and spring. Chief sources, however,
are California, Arizona, and Texas. The most abundant supplies are
available from July through October.

Look for: A soft, velvety texture indicates maturity. Slight softening
at the blossom end, a faint pleasant fruit aroma, and yellowish-white
to creamy rind color indicate ripeness.

Avoid: Dead-white or greenish-white color and a hard, smooth feel are
signs of immaturity. Large, water-soaked, braised areas are signs of
injury; and cuts or punctures through the rind usually lead to decay.
Small, superficial, sunken spots do not damage the melon for immediate
use, but large decayed spots will.

Persian

Persian melons resemble cantaloupe, but are more nearly round, have
finer netting, and are about the same size as honey dews. The flesh is
thick, fine-textured, and orange-colored. Grown primarily in
California, they are available in fair supply in August and September.

Look for: The same quality and ripeness factors listed for cantaloupe
apply to Persian melons.


END OF PART 2




References: