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391
will let her views be fully understood. It may be well here to state,
however, that while she does not regard milk, taken in large quantities,
as customarily eaten with bread, the best article of food, her mind,
as yet, has only been called to the importance of the best and most
healthy condition possible of the cow, whose milk is used as an article
of food. She cannot unite in circulating publications broadcast which
take an extreme position on the important question of milk, with her
present light upon the subject. Such works may be well enough with
well-informed health reformers, and may be a proper guide in the
cooking department of our health institute at Battle Creek, after its
tables shall be cleared of the habitual use of milk. And such works
may have a greater influence among our people when our ministers,
who are ardent health reformers, shall leave the free use of cow’s milk.
Here is our weakness upon this subject. Our publications, which
go out to the untaught and those very susceptible to prejudices, are in
advance, upon some of these points, of the practices of those among
us who represent the health reform. Mrs. White pleads to have this
matter so reversed that our publications shall speak out only those
sentiments upon which those standing at the head of the reform are
agreed, and then in a style not to prejudice, and put good men and
good women beyond our influence. Let the united practices of health
reformers take the advance, and then let our publications follow, and
speak out well-matured sentiments as the untaught can bear them.
Mrs. White thinks that a change from the simplest kinds of flesh
meats, to an abundant use of sugar, is going from “bad to worse.”
She would recommend a very sparing use of both sugar and salt. The
appetite can, and should, be brought to a very moderate use of both.
In the case of salt, food with so reduced an amount that it would taste
insipid to the one accustomed to the use of much salt, after a few
[498]
weeks of very temperate use, will be painfully salty to the taste.
While tobacco, tea, and coffee may be left at once, one at a time,
however, by those who are so unfortunate as to be slaves to all, changes
in diet should be made carefully, one at a time. And while she would
say this to those who are in danger of making changes too rapidly,
she would also say to the tardy, be sure and not forget to change. The
plainest facts possible demand a change from the common habits of
life, but let them not be made so fast as to injure health or constitution.
The Review and Herald, November 8, 1870