The legumes are rich in vegetable protein, and differ from flesh foods on account of being richer in protein and minerals and less stimulating. They are free from animal intoxication. DRIED PEAS. Green peas are richer in minerals than yellow peas, beans or lentils, the protein being in the form of legumin and easier to digest. They are very purifying and should be eaten freely, especially during the cold winter or rainy season. They are a suitable food for the brain-worker as well as for the muscular-worker, and can be prepared in many different ways. Yellow peas are an excellent food for muscular-workers. DRIED BEANS. They contain more of the protein than peas, lentils or beef. They are therefore a very rich food and should not be consumed in large quantities. The brown, red, and black beans are richer in iron and minerals, and are therefore more suitable in cold weather. The hulls of all legumes are difficult to digest, therefore it is important to soak legumes before cooking. In countries where the water is hard, it is well to have soft water on hand for the cooking of legumes. If rain water cannot be obtained, boil a kettle of water each day and set aside to cool for cooking purposes. Legumes may be soaked with hot or cold water. Green lima beans should be put to cook in boiling water without soaking, like all green vegetables. LENTILS. They are rich in iron and should be used freely in cold weather. Boiled onions are a good addition, in place of fat meat. GREEN PEAS AND BEANS. Green peas differ from other green vegetables. They are richer in protein and can serve as a meat substitute during the summer. String-beans resemble the green leaf vegetables in their composition, but do not contain sufficient protein to serve as a meat substitute. They are very purifying to the liver and intestines, and should be eaten freely by people of a bilious temperament. CABBAGE. Cabbage is rich in minerals. It can be made very indigestible by careless preparation. Raw cabbage is easily digested if chopped very fine and mixed with grated potato and mayonnaise dressing. Cooked cabbage should be treated with acid and mixed with the yolk of an egg if it disagrees. Some people prefer sprouts to cabbage. They resemble each other very much in composition. Cabbage contains more water and cellulose. It is best to use only the innermost part of cabbage, if it disagrees. CAULIFLOWER. This belongs to the cabbage family. It is rich in sulphur and is one of the most easily digested vegetables, if properly prepared. If it disagrees, treat it with acid or serve it for breakfast instead of for dinner. CELERY.