CELERY.

Temuka Leader, Issue 229, 29 January 1880, Page 3

CELERY.

Celery is a cure for rheumatism, and lias been proved a good purifier of the blood. The following is the best way of preparing celery ; —First of all wash' and clean it in two waters, having- previously iut off the rough prats of the freen stuff. Chop one-half of a stick, ividtd lengthways into half inch ’pieces arid set on the fire to stew, in a liberal supply of water. Let it sunnier till pretty tender, preserve the liquid in , which it has been stewed and drink it ; it is not in the least disagreeable to the palate. Finish the stewing of tho vegetable, by mixing a tabic spoonful of Hour in ; half a pint of sweet milk, and add that to the celery. Let it heat thoroughly but do not let it do more than come to the boil. Pour the whole over a slice of bread toasted, and cut into small pieces. Take this once a day or even twice for the first threo or four days ; it is excellent food even if it were not a cure for rheumatism, “ Celery cooked,” says a recent writer, “is a very fine dish, both as nutriment and as a purifier of the bleed.” “ While the blood is a.kaline there can be no iheurr atism and equally no gout,” says another writer. Let all that be as it may, I hope what I have stated above will prove useful in cases of rheumatic pains. The cure is a simple one—it is not expensive ; and, if it accomplishes no good lam sure it will do no evil. As I have stated before, lam not 'a professed vegetarian, but I am an advocate for ■‘justice to the stomach,” and a presistence in vegetable food for three weeks or « month wiT in most cases be beneficial to all who have the courage to try the experiment. -