Also there is something to know about the cooking of foods, since it is possible to take perfectly good foods and spoil them by bad cooking. Once upon a time our family discovered a fireless cooker, and thought that was a wonderful invention for an absent-minded author and a wife who is given to revising manuscripts. But recent investigations which have been made into the nature of the "vitamines," food ferments which are only partly understood, suggest that prolonged cooking of food may be a great mistake. The starch has to be cooked in order to break the cell walls by the expansion of the material inside. Twenty minutes will be enough in the case of everything except beans, which need to be cooked four or five hours. Meat should be eaten rare, except in the case of pork, which harbors a parasite dangerous to the human body; therefore pork should always be thoroughly cooked. The white of eggs is made less digestible by boiling hard or frying. Eggs should never be allowed to boil; put them on in cold water, and take them off as soon as the water begins to boil. It is not necessary to cook either fresh fruit or dried. The dried fruits may be soaked and eaten raw, but I find that several fruits, especially apples and pears, do not agree with me well if they are eaten raw, so I stew them for fifteen or twenty minutes. I have no objection to canned fruits and vegetables, provided one takes the trouble in opening them to make sure there is no sign of spoiling. If you put up your own fruits, do not put in any sugar. All you have to do is to let them boil for a few minutes, and to seal them tightly while they are boiling hot. The whole secret of preserving is to exclude the air with its bacteria. If you live on a farm, you will have no trouble in following the diet here outlined, for you can produce for yourselves all the foods that I have recommended; only do not make the mistake of shipping out your best foods, and taking back the products of a factory, just because you have read lying advertisements about them. Take your own wheat and oats and corn to the mill, and have it ground whole, and make your own breads and cereals. Try the experiment of mixing whole corn meal with water and a little salt, and baking it into hard, crisp "corn dodgers." I do not eat these--but only because I cannot buy them, and have no time to make them.