The Martha Washington is from our youngest daughter.  It became covered with the most beautiful lavender flowers and stayed nice in the house for some time and then we set is out on the porch where it got a new batch of flowers. 







     When it came fall time it was brought in the house and put in the bedroom window.  We were so surprised that it did so well, for all winter it thrived and grew lots of new leaves. 






























     Then in the spring it went outside and got some more buds and flowers.  What a blessing the Lord has given.







 "There are certain foods in which God has put the very same elements of nutrition that he has put into meat. They contain them in a pure state, while the meat of animals contains them in an impure, poisonous state. In a pound of beans, for instance, you find more actual food value than in a pound of beefsteak; in other words, there is a pound and a half of beefsteak in a pound of beans. 

Question. - What is the price of beans here?  

Answer. - About two and a half cents a pound.   

Ques. - How much would a pound of beef cost?    

Ans. - About ten cents.   

Or, one and one-half pounds, fifteen cents. Then beefsteak in the form of beefsteak, costs six times as much as beefsteak in the form of beans. And, in addition to that, it is full of poison. Peas are another good thing to take the place of beefsteak. This poison takes away a large proportion of the nutritive value of beefsteak, so that a pound of beans has three and a half to four times, nearly four times, the nutritive value of a pound of beef; in other words, a pound of beans will supply life nearly four times as long as a pound of beef.  

It is an actual fact; there is no sort of juggling about it. It is a fact that a pound of beans will support life as long as nearly four pounds of beef, besides, it is a more perfect food. Now the same thing is true of peas, beans, and lentils.   

(The fact was referred to that lentils could not be procured in many places, and it was suggested that people could club together, and send for them.)  

Now I must speak of green beans and green peas as having a high nutritive value, and of the same character as the nutritive elements of beefsteak; so when you stop the use of meat, you should use peas and beans both green and dry.  

Now we have another class of foods that is very important as a substitute for beef, and that is nuts; for we have in nuts not only the nutritive elements such as we have in meat, but we have, in addition, a fat, so that we have this difference: in the beef, with the fat attached to it, the fat is in the free state; and when you take it in this condition, it is very hard to digest; whereas, in the nut we take the fat in the natural state, all ready to be absorbed; so that in the nuts we have the fats of the most highly nutritious character. The peanut is an exceedingly valuable food, and anybody can prepare it for eating. You should simply remove the skin, and parboil the nuts; then pour off the water, and then boil the nuts for ten or twelve hours. They need to be boiled a long time. You can make a sort of butter of the peanuts by boiling them until they are soft, and then rolling them with a rolling pin. There are some other nuts that are exceedingly valuable, for instance, almonds. So that you can get foods that are almost in perfect imitation of meat, and have

 the nutritive properties of beefsteak; therefore we see that nature has not left us dependent upon meat for anything. We can get everything from the vegetable kingdom that we can get in the animal, and in a better form.

Great care should be taken when the change is made from a flesh-meat diet to a vegetarian diet, to supply the table with wisely prepared, well-cooked articles of food. So much porridge-eating is a mistake." 

March 1, 1897 N/A, GCDB 189