So far I have discussed this subject as if all foods grew on bushes outside your kitchen door, and all you had to do was to go and pick off what you wanted. But as a matter of fact, foods cost money, and under our present system of wage slavery, the amount of money the average person can spend for food is strictly limited. In a later book I am going to discuss the problem of poverty, its causes and remedies. All that I can do here is to tell you what foods you ought to have, and if society does not pay you enough for your work to enable you to buy such foods, you may know that society, is starving you, and you may get busy to demand your rights as human beings. Meantime, however, such money as you do have, you want to spend wisely, and the vast majority of you spend it very unwisely indeed. In the first place, a great many of the simplest and most wholesome foods are cheap--often because people do not know enough to value them. We insist upon having the choice cuts of meats, because they are more tender to the teeth, but the cheaper cuts are exactly as nutritious. We insist upon having our meats loaded with fat, although fatness is an abnormal condition in an animal, and excess of fat is a grave error in diet. I live in a country where jack rabbits are a pest, and in the market they sell for perhaps one-fourth the cost of beef, and yet I can hardly ever get them, because people value them so little as food; they prefer the meat of a hog which has been wallowing in a filthy pen, and has been deliberately made so fat that it could hardly walk! I have already spoken of prunes, a much despised and invaluable food. All the dried fruits are rich in food values, and if we could get them untreated by chemicals, they would be worth their cost. I was brought up to despise the cheaper vegetables, such as cabbage and turnips; I never tasted boiled cabbage until I was forty, and then to my great surprise I made the discovery that it is good. Raw cabbage is as valuable as any other salad; it is a trifle harder to digest for some people, but I do not believe in pampering the stomach. Both potatoes and rice are cheap and wholesome, if only we would get unpolished rice, and if we would leave the skins on the potatoes until after they are cooked. Nearly all the mineral salts of the potato are just under the outer skin, and are removed by the foolish habit of peeling them.