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Show CELERY FOR RHEUMATISM. In celery there must be some special virtue, if we only know what it is. Nothing is made in vain, and the powerful smell and extraordinary taste of celery are intimations from nature that it has some special mission. Mr. Ward, of Perriston Towers, ?[Rous, Roos, or Ross] writes that rheumatism becomes impossible if celery is ?[freely] used as an article of diet. Unfortunately, he says cooked celery, for it is the article in its raw state to which we are all accustomed. "Cut the celery," he says, "into inch dice. Boil in water until soft. No water must be poured away unless drunk by the invalid. Then take new milk, slightly thicken with flour, and flavor with nutmeg; warm with the celery in the saucepan; serve with diamonds of toasted bread round the dish, and eat with potatoes." "Permit me to say," he adds, "that cold or damp never produces rheumatism, but simply develops it. The acid blood is the primary cause and the sustaining power of evil. While the blood is alkaline there can be no rheumatism and equally no gout." And Mr. Ward proceeds to say: "Let me fearlessly say that rheumatism is impossible on such a diet, and yet our medical men allowed rheumatism to kill, in 1876, 3,610 human beings-every case as unnecessary as a dirty face." |