“... But I must hasten to answer your queries. 1st. As to how we prepare our food in winter. We have apples, raisins, oranges, and figs, which need no preparation. Wheat and rye we grind first in a large mill and finish off in a spice mill, and usually eat it dry with juicy fruits. I can eat rye, apples, nuts, and raisins, and make a good meal. We confine ourselves to what we raise here, chiefly because we think it best. We raise our own peanuts, and if you will take them _unroasted_, and grind with your grain, you will get a very palatable, strengthening food, alone or with raisins; they contain a very sweet oil which, as we learn, is beginning to be appreciated in England. I prefer the peanuts in this form because they need to be very finely masticated. I can work longer after such a breakfast and not feel hungry than anything else I have tried. We have delicious musk-melons now, also water-melons, but the latter are deteriorating, being out of season. Our ripe tomatoes are nearly over; after these are gone we shall use our dried peaches, pears, and apples, merely soaked in cold water until soft——not sloppy. We use rain-water in winter. I make a salad for dinner, often, as follows: lettuce washed and cut small, a few ripe tomatoes peeled and cut up, and one or two green peppers cut fine; pouring over a dressing of raisin syrup, made by soaking black raisins for twenty-four hours, and straining. This salad I vary by substituting celery for lettuce. I assure you it is a most healthful dish, and so sweet and nice with rye. We use oatmeal soaked for twelve hours in just enough water to soften it, and then well beaten; with either raisins [grapes] or dried fruits it is very delicious. I did not at first like rye, but after a little we all came to regard it the sweetest grain we have. The children are very fond of cauliflower——just the flour part——and green pease, fresh-picked are a great dish with us. Some like radishes and garden cress and a few things of that nature. I prefer fruits with my grain, and we can have them fresh, of some sort, all the year round. Strawberries come in about March——indeed, we have a few even now [February]. I’m going to make a ‘natural fruitcake,’ this week, for our little girl’s birthday. I shall send a piece by post to Mrs. Page, with full directions for making it. We had one at New Year’s, and even those who live on cooked food pronounced it ‘as good as they ever tasted.’ But very little of our time, however, is taken up, usually, with the preparation of our food; only, on special occasions, we amuse ourselves a little in such ways, for the children’s sake. At all times, however, we have a good variety of food; in fact, too much, I sometimes think. We eat more in quantity than others, but a large proportion is fruit, which furnishes all our liquid food except fresh water. We all enjoy our food _thoroughly_; the children never ask for anything between meals [two meals