This places the subject of preparing food on high ground. And were I to carry out my plan fully, I should exclude from a Christian system of food and cookery all mixtures, properly so called, and all medicines or condiments. Not that all mixtures are equally hurtful to the well-being of the race, nor all medicines. Indeed, considering our training and habits, some of both, to most persons, have become necessary. I know of many whose physical inheritance is such, that salt, if not a few other medicinal substances, have become at least present necessaries to them. And to those mixtures of substances closely allied, as farina with farina--meal of one kind with meal of another--I could scarcely have any objection, myself. Nature objects to incompatibles, and therefore I do; and medicine, and all those kinds of food which are opposed one to another, are incompatible with each other. When one is in the stomach, the other should not be. I have spoken of carrying out my plan, but this I cannot now fully do. It would not be borne, till, as Lord Bacon used to say, "some time be passed over." But, on the other hand, I am unwilling to give directions, as I did ten or twelve years ago, in my Young Housekeeper, such as shall pander to a perverted--most abominably perverted--public taste. Man is made for progress, and it is high time the public standard were raised in regard to food and cookery. Although grains and fruits are the natural food of man, yet there are a variety of shapes in which the grains or farinacea may be presented to us; and there are a few substances fit for food which do not properly belong to either of these classes. I shall treat first of the different kinds of food prepared from grain or farinaceous substances; secondly, of fruits; thirdly, of roots; and fourthly, speak of a few articles that do not properly belong to any of the three. While, therefore, as will be seen by the remarks already made, I have many things to say that the community cannot yet bear, it need not escape the observation of the most careless reader, that I aim at nothing less than an entire ultimate subversion of the present system of cookery, believing it to be utterly at war with the laws of God, and of man's whole nature. CLASS I.--FARINACEOUS, OR MEALY SUBSTANCES. The principal of these are wheat, oats, Indian corn, rice, rye, barley, buckwheat, millet, chestnuts, peas, beans, and lentils. They are prepared in various forms. DIVISION I.--BREAD. The true idea of bread is that coarse or cracked and unbolted meal, formed into a mass of dough by means of water, and immediately baked in loaves of greater or less thickness, according to the fancy. Some use bolted meal; most raise bread by fermentation; many use salt; some saleratus, or carbonate of potash; and, in the country, many use milk instead of water to form the paste. I might also mention several other additions, which, like saleratus, it is becoming fashionable to make.