All Correspondence should be addressed (and all contributions submitted) to the Editors, The Healthy Life, 3 Tudor Street, London, E.C.

COTTAGE CHEESE.

Wilderton, Bournemouth.
Bournemouth.

To the Editors,

Dear Sirs,

Re Mrs C.E.J.'s letter and the reply thereto: I should be inclined to doubt the wisdom of making this from unboiled or uncooked milk unless one had it from one's own cows and could supervise the dairy oneself. The average milk that comes into towns from country farms is—well, it's unthinkable. There's a saying that what the eye doesn't see the heart doesn't grieve over, but that doesn't alter the fact that the average cow is none too clean, the average milker's hands and clothes (to say nothing of his face, hat and head) none too clean, the milking-place none too clean, and the circumstances of transit such as don't make for cleanliness. I have put it very moderately, as those who know country dairy farms will admit. Those who particularly want clean cheese from uncooked milk should buy it from a County Council dairy farm or similar institution. Yours truly,

B.C. Forder.

WILL OTHER READERS DO LIKEWISE?

Mrs E. Bumpus writes (7th October 1913):—

I am ordering two copies each month from my local newsagent.... I thought he might be induced to show copies of your publication in his window.

[An attractive blue poster is supplied each month free by the Publishers to all genuine agents who apply for the same.—Eds.]

THE HEALTHY LIFE IN THE LIBRARIES.

Mr C.H. Grinling writes (25th October 1913):—

I note the suggestion on p. 580 of the October number of The Healthy Life. A friend enables me to ask you to send The Healthy Life regularly for one year to the Woolwich Public Library, William Street, Woolwich. I enclose 2s. The librarian will see that it appears on the magazine-room table regularly.

[There is every reason why The Healthy Life should be known and read in every public library in the United Kingdom. In this we are entirely dependent upon those readers who are ready to follow the excellent example of the above and other correspondents. A year's subscription—2s.—is a very small price to pay for bringing the message of this magazine before the public in this way. We should like to hear from readers in all parts.—Eds.]

FRUIT-OILS AND NUTS.

Westcliff-on-Sea, 22nd Oct. 1913.

To the Editors,

Sirs,

With reference to the last paragraph of “Phosphorus and the Nerves” on p. 579 of the October number, I should be obliged if I could be informed through your correspondence columns (1) what are the “fruit oils” recommended therein and (2) how they are to be taken. (3) Is olive oil good to take? (4) Is it good for children? If so how is it to be administered? (5) What nuts are richest in phosphorus? I enclose my card, and remain, yours truly,

W.W.

(1) Any olive oil that bears a thorough guarantee of purity (such as “Minerva” Olive Oil, “CrÊme d'Or” Olive Oil, etc.); also any pure nut oil (such as supplied by Mapleton's or The London Nut Food Co.); also the pure blended oil sold as “Protoid Fruit Oil.” Our advertisement pages should be studied for further details.

(2) Suggestions were given on pp. xxxiii and xxxv of the November number.

(3) Yes, excellent.

(4) Yes, they usually take it more readily than adults, for the latters' palates are generally spoilt. For its use see Right Diet for Children, by Edgar J. Saxon, 1s. net.

(5) Almonds and walnuts. If the nuts are found difficult to digest try them in a finely prepared form, as in Mapleton's Almond Cream, “P.R.” Walnut Butter, or “Protoid” Almond Butter.—[Eds.]