Many physicians who specialize in diseases of the intestinal tract are advising the use of uncooked foods. Dr. Kellogg, in his book, Colon Hygiene, sums up one strong argument in simple, non-technical language when he says on page 223: “Raw food resists the destructive changes which are produced by bacteria, while cooked food makes no such resistance.”

Nut meat is practically the only source of both protein and fat, in large proportions, which it is safe to eat uncooked. This statement is readily proved by high authority.

In the Congressional Record for January 6, 1917, we read: “Nuts occupy a unique position in the list of important food products, in that, with the possible exception of a few other fruits, in the raw condition they alone afford a fairly complete and balanced food for human beings.”

The fact that nut importations in 1917 were nearly ten times as great in value as those in 1900—while the consumption of animal flesh had failed to even keep pace with the increase in population—is evidence of increasing public recognition of the great and varied advantages of nut meat over animal flesh.

Possibly you will find this increase in the consumption of nut meats even more surprising when you consider that there was practically twenty per cent. less butter sold from America’s farms in 1909 than in 1899, according to U. S. census figures. In other words, the consumption of butter, which is the principal table article competing with nuts in fatty content, was falling off to four-fifths during practically the same period while the consumption of nut meat was increasing so rapidly.

Perfected pecan nuts contain more protein than beefsteak, and almost as much fat as butter. Isn’t it only natural that people should want their nourishment and fat in this concentrated form—hermetically sealed and kept pure by nature? Is there any such assurance of purity and cleanliness on butter—or on beefsteak?

Place a Hess Brand Paper Shell Pecan on a hat-pin, light the nut meat and notice that it burns like a candle because it is seventy per cent. fat.

“At this age (eight to ten years) the best parts of the orchards under the most favorable conditions and in favorable years will not infrequently produce from twelve to fifteen pounds per tree. The average number of trees per acre of the orchards already planted is twenty. Twenty trees per acre, each averaging twelve pounds, yield two hundred and forty pounds per acre.” Speech of Congressman Frank Park, Jan. 6, 1917, as reported in the Congressional Record.