In making the change from cooked to uncooked food, the unassisted novice will experience more or less inconvenience, usually; and this will arise from one of three causes; perhaps two or even all three causes will combine to create the uneasiness (and indigestion, even, sometimes) experienced: (1) the stomach, adapted, so far as possible, to the digestion of cooked foods, requires some time (and experience or practice) to adapt itself to the new order of things,[76] hence indigestion, varied in extent according (_a_) to the abruptness of the change, and (_b_) the quantity of the new food taken; (2) accustomed to distention from the bulky character of the old diet, if only a physiological ration of the pure and more nutritious food be swallowed, the stomach misses the stimulus of distention: time will be required (in some cases) for the stomach to remodel itself as regards _size_——unless a large proportion of fruit[77] is used in conjunction with the cereals. Some dyspeptics, to be sure, by their “mincing” diet occasioned by nausea and lack of appetite, seem to have reduced the size of their stomachs, even below the normal dimensions of that organ; (3) the uncooked grain being more nutritious than the bread formed from it (and especially than bread made from wheat _starch_——“white bread”), one may readily take an overdose if the wheat _meal_ be used and dressed with milk; but if the whole grain be employed he will be content with a modest ration; the new exercise of chewing——putting the teeth to their normal use——soon wearies the muscles of the face, and he will be tempted to pass to the “second course”——the fruit——quite early in the engagement. The amount of grain food necessary to thoroughly nutrify the body, is comparatively small. In the form of bread, we are apt to eat altogether too much. But given pure food, and each individual may be safely left to decide the proportion of grain, fruit, and water to suit his own case; the point is to maintain strength and avoid flatulence, and all other symptoms of indigestion. [Footnote 76: It has been observed that cows are temporarily affected adversely by _any_ change from their established diet——give less milk, _at first_, when grain is _added_ to their pasture rations, as well as when they are deprived of an accustomed feed of grain. “The effect is due to the action of the stomach, to adapt its character to the digestion of an established food. The food may change suddenly, but the action of the stomach can only change slowly, and hence defective digestion follows.”——(_National Live Stock Journal_). With humans, as has been already remarked, a change from a very unwholesome to the purest system of diet may, at first, result in defective digestion; but if the change be made discreetly the final result will assuredly be as satisfactory as that which follows a favorable modification of the cow’s diet.]