Uncooked Foods & How to Use Them - Soil and Health Library

When the average mind thinks of uncooked foods, it is
wont, it seems, to fly to a meat store, more politely called a
butcher shop, for proof infallible that the scheme is wrong;
and draw a picture of one dining from the swinging carcass of
a cow or hog, or going to the corn bin and gnawing through a
crack at an ear of yellow corn.
Instead, picture a dainty table in a quiet corner, covered
with spotless linen and laden with milk, cream, egg-nog,
pecan meats, walnuts, almonds, grapes, grape fruit, bananas,
pears, apples, dates, figs and raisins, luscious red melons and
golden cantaloupes, lettuce, cucumbers, ripe olives, celery,
olive oil and a dozen other delicious things, all of which
being natural, satisfy hunger, furnish the highest form of
nutrition, and quickly appeal to and excite the highest sense
of taste and enjoyment. It is too bad that so many good people
go through the world from the cradle to the coffin, and, after
leaving the maternal fount, never enjoy, never taste, one
good, clean, pure, delicious meal.