FORMULAS
The following Formulas are given entirely as a matter of courtesy
by the Norwalk Laboratory of Nutritional Chemistry and Scientific
Research for use with Special Vegetable Juice Equipment. They
represent the result of expensive and laborious research by this
Laboratory in Raw Vegetable Juice Therapy.
It is essential to bear in mind that satisfactory results from the
use of these combinations have been obtained with juices made with
the Electric Triturator (Pulverizer) and Hydraulic Press. Such
equipment has been found to extract the Vitamins, Minerals and other
Vital Elements from vegetables and fruits and to retain the Enzymes
more completely than by any other method.
When any other type of Juice Extractor was used, it was found
necessary to considerably increase the indicated quantity. Any juice,
so long as it is fresh and raw, is better than no juice at all.
We belong to the kingdom next higher than that of animals. We
have a free will and the ability to use it and develop it. If man persists
in the transgression of Nature's laws, Providence steps in to save him
from annihilation, if possible.
Our fundamental object and goal in life should be to gain vast
and abundant knowledge, and learn to apply it intelligently. Of what value is life, let alone longevity, unless we live intelligently?
We can teach Wisdom, but we cannot make one learn Wisdom. If
it is too much trouble to learn how to attain and maintain health, and
to put such knowledge into practice, then the easier way out is to
follow the line of least resistance and hope fervently that the grave is
not too far away.
Whether or not you have studied anatomy and the physiology of
its functions, it is always best to have a doctor who has had personal
experience with Raw Vegetable Juices to check your condition and
consult him in regard to it. If you have studied carefully all the
preceding pages, your own conviction and intelligence should help
you to follow the course of Natural Healing which has been so
consistently helpful to others.
FORMULA PROPORTIONS found to be consistently helpful
when used in the COMBINATIONS and PROPORTIONS indicated,
are listed below.
One Pint = 16 Ounces
#1 Carrot l6oz
#2 Carrot 7oz
Celery 4 oz
Parsley 2 oz
Spinach 3oz
#3 Beet & Tops l6oz
#4 Brussel Sprouts l6oz
#5 Cabbage l6oz
#6 Celery l6oz
#7 Cucumber I 6oz
#8 Dandelion I 6oz
#9 Endive (Chicory) 16 oz
#10 Green Peppers 16 oz.
#11 Juice I whole Lemon to
1/4 pt. (4oz.)
Horse Radish ground but
not pressed.
#12 Lettuce 16 oz
#13 Parsley 16 oz
#14 Radish & Tops 16 oz
#15 Spinach 16 oz
#16 String Beans 16 oz
#17 Turnip & Tops 16 oz
#18 Watercress 16 oz
#19 Alfalfa 16 oz
#20 Apple 16 oz
#21 Coconut 16 oz
#22 Grapefruit 16 oz
#23 Lemon 16oz
#24 Orange l6oz
#25 Pomegranate 16 oz
#26 Carrot 13 oz.
Beet 3 oz. Note: Use beet tops and roots.
#27 Carrot 7oz
Apple 6oz
Beet 3oz
#28 Carrot 8oz
Beet 3oz
Celery 5oz
#29 Carrot 11oz
Beet 3oz
Coconut 2oz
#30 Carrot 10oz
Beet 3oz
Cucumber 3oz
#31 Carrot 9oz
Beet 3oz
Lettuce 4oz
#32 Carrot 7oz
Beet 3oz
Lettuce 4oz
Turnip 2oz
#33 Carrot 10oz
Beet 3oz
Spinach 3oz
#34 Carrot 11oz
Cabbage 5oz
#35 Carrot 7oz
Cabbage 4oz
Celery 5oz
#36 Carrot 8oz
Cabbage 4 oz
Lettuce 4 oz
#37 Carrot 9oz
Celery 7oz
Note: If celery tops
(greens) are used, then
change the proportion to
10 oz.
Carrot. 6 oz.
Carrot. 6 oz.
#38 Carrot 9 oz
Celery 5 oz
Endive (Escarole) 2 oz
#39 Carrot 7 oz
Celery 5 oz
Lettuce 4 oz
#40 Carrot 9 oz
Celery 5 oz
Parsley 2 oz
#41 Carrot 8 oz
Celery 5 oz
Radish 3 oz
#42 Carrot 7 oz
Celery 5 oz
Spinach 4 oz
#43 Carrot 8 oz
Celery 6 oz
Turnip 2 oz
#44 Carrot 12 oz
Cucumber 4 oz
#45 Carrot l2oz.
Dandelion 4 oz.
#46 Carrot 9oz.
Dandelion 3 oz.
Lettuce 4 oz.
#47 Carrot l0 oz.
Dandelion 3oz.
Spinach 3 oz.
#48 Carrot 11 oz.
Dandelion 3oz.
Turnip 2oz.
#49 Carrot I 3oz .
Endive (Escarole) 3 oz.
#50 Carrot 7oz.
Celery- 5oz.
Endive (Escarole) 2 oz.
Parsley 2 oz.
#51 Carrot 12 oz.
Green Peppers 4 oz.
#52 Carrot l0oz.
Lettuce 6 oz.
#53 Carrot 9oz.
Lettuce 4 oz.
Alfalfa 3oz.
#54 Carrot 7oz.
Lettuce 5oz.
Cucumber 4 oz.
#55 Carrot 8oz.
Lettuce 5oz.
Spinach 3oz.
#56 Carrot 9oz.
Lettuce 4 oz.
String Beans 3oz.
#57 Carrot 6 oz.
Lettuce 4 oz.
String Beans 3oz.
Brus. Sprouts 3oz.
#58 Carrot lOoz.
Lettuce 4 oz.
Turnip 2oz.
#59 Carrot 12 oz.
Parsley 4oz.
#60 Carrot 11 oz.
Radish 5oz.
#61 Carrot 10 oz.
Spinach 6 oz.
#62 Carrot 8oz.
Spinach 4 oz.
Turnip 2oz.
Watercress 2oz.
#63 Carrot 12 oz.
Turnip 4 oz.
#64 Carrot lOoz.
Turnip 3oz.
Watercress 3oz.
#65 Carrot l2oz.
Watercress 4 oz.
#66 Carrot 12 oz.
Alfalfa 4 oz.
#67 Carrot 9oz.
Apple 7oz.
#68 Carrot 9oz.
Fennel 7oz.
#69 Carrot 13 oz .
Coconut 3oz.
#70 Grapefruit 6oz.
Lemon 3oz.
Orange 7oz.
#71 Carrot I I oz.
Orange 5oz.
#72 Carrot 11oz.
Pomegranate 5oz.
#73 Carrot 9oz.
Beet 3 oz.
Pomegranate 4 oz.
#74 Carrot 7oz.
Lettuce 5oz.
Pomegranate 4 oz.
#75 Cabbage 5 oz.
Celery I I oz.
#76 Celery 8oz.
Cucumber 3oz.
Parsley 2oz.
Spinach 3 oz.
#77 Celery lOoz.
Cucumber 4 oz.
Turnip 2oz.
#78 Celery 8oz.
Dandelion 4 oz.
Spinach 4 oz.
#79 Celery I I oz.
Endive (Escarole) 3 oz.
Parsley 2oz.
#80 Celery 7oz.
Lettuce 5oz.
Spinach 4 oz.
#81 Celery lOoz.
Spinach 4 oz.
Parsley 2oz.
#82 Celery 12oz .
String Beans 4 oz.
#83 Brus. Sprouts 7oz.
String Beans 9oz.
#84 Carrot 6 oz.
Brus. Sprouts 5oz.
String Beans 5oz.
#85 Carrot 8oz.
Radish 4oz.
Lettuce 4 oz.
#86 Carrot 8oz.
Radish 4oz.
Watercress 4oz.
#87 Carrot 6oz.
Parsnip 4 oz.
Potato 4oz.
Watercress 2oz.
NOTE: UseTopsAND Roots of Beets, Dandelion, Radish and Turnips.
When preparing Carrots cut off the tops Vi inch below the ring where
the green stems start and snip off the tail of the carrot.
To remove sprays, etc., we wash vegetables thoroughly with plenty
of cold, running water, using a stiff brush when necessary.
AILMENTS & FORMULAS:
Certain prevailing laws require that contagious and infectious
ailments be treated under the direction of a doctor. Whenever
possible, we would seek a Doctor who is familiar with the benefits
which are derived from colon irrigations AND the use of fresh
raw vegetable and fruits juices and diet, instead of drugs, serums
and "shots".