The following practical information and suggestions will be found helpful by those who wish to test the advantages of living solely upon uncooked foods--as now recommended by so many progressive physicians, dietetic specialists, and teachers of hygiene. Although such a strictly simple and natural dietary may at first involve some gustatory self-denial, the benefits resulting from its use are declared by many who speak from personal experience to be well worthy of any inconvenience or sacrifice involved. =List of Foods and Fruits. etc., that can be eaten uncooked.= _Cheeses_--Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola, Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton, St. Ivel, Wenslet, Wensleydale, Wiltshire, etc. _Fruits_--(Dried) Apples, apricots, currants, dates, figs, muscatels, peaches, prunes or French plums, pears, raisins, sultanas, etc. (Fresh) Apples, bananas, blackberries, currants, cantaloupes, cherries, damsons, gooseberries, greengages, green figs, lemons, melons, mulberries, nectarines, orange, pineapple, pears, peaches, plums, pomegranates, quince, raspberries, strawberries, tangerines, etc. _Nuts_--(Fresh) Almonds, Barcelona, Brazil, cobs, coconuts, filberts, Spanish, walnuts, etc. (Shelled) Almonds, Barcelona, cashew, hazel, pea-nut, pine kernels, walnuts, etc. _Roots_--Artichokes, carrots, parsnips, turnips and potatoes (which must be very finely grated). _Vegetables_--Cabbage (red and white), cauliflower, corn salad, cucumber, celery, chicory, endive, lettuce, leeks, mustard and cress, onion, parsley, radishes, sprouts, spinach, salsify, seakale, tomatoes, watercress, etc. =RECIPES.= _Nut-meat_--2-ozs. shelled nuts, 1-oz. bread, 1 tablespoonful of milk. Put nuts and bread through a nut-mill. Mix together with milk. Roll out thin and cut into shapes with glass. This is sufficient for two. Look well over nuts before using, do not blanch almonds but rub them well with a cloth. _Unfired Pudding or Cakes_--1-oz. each of dates, sultanas, currants, candied peel and French plums, and 2-ozs. nuts. Put all through a nut-mill and mix well together. Roll out and make into cakes. For a pudding, put mixture in a well greased basin, press down, leave for an hour or so and turn out. If too moist add breadcrumbs. Serve with cream. _Unfired Dried Fruit Salad_--Ingredients as for pudding, but do not put through a mill; chop all the fruit and nuts and serve dry with cream. _Dried Fruits_, such as French plums, peaches or apricots should be put in soak for 12 hours. Do not cook. SALADS. _Brussels Sprouts_--Use hearts only, which cut into small pieces. _Cabbage_--Use hearts only, which cut into small pieces. _Cauliflower_--Use flower part only, which cut into small pieces. _Chicory or Seakale_--Cut into small pieces.