Health-Building Diet

some were found as far as 60 [sixty] feet down at times, to gather minerals and earthy essences of rare value.

Alfalfa contains vitamin B complex, B8, vitamin K, the blood-clotting vitamin; also potassium, phosphorus, and calcium, which are essential minerals needed for tissue building, brain function and bone, teeth and blood building.

All sprouting is done best in the dark, in a warm place and by steady moisture. The seeds must be washed three or four times a day to free them of slime. They must never be allowed to get dry. And they must not stand in water while sprouting or they will sour. Perfect drainage is essential at all times while sprouting any seeds.

Sprouting Seeds for Food

First, soak the seeds to be sprouted for 12 [twelve] hours - overnight. Then place them about two or three thick, one-eighth of an inch or so, on the bottom of a container with fine holes in it for good drainage. A plastic screen is ideal for this purpose. A wooden bowl or a strainer, or a fine wire mesh screen is all that is needed, with a cloth on the bottom and top, or a clay tray with a hole in it will do. If the holes are too large, a layer of cloth is necessary to keep the seeds and moisture in. They are then covered with a wet cloth, doubled, to hold steady moisture. Keep in the dark and warm. Wash the seeds three times a day with a pressure spray hose, if you have it, to get the slime off; otherwise, dump the seeds into a strainer and wash the bottom and top cloth well and wash the seeds in the strainer with cool running water and put them back on the cloth in the tray.

A tray or strainer with fine holes saves all that work when washing them, because it needs no cloth below; but only a double or triple thickness on the top to keep the seeds moist. In 72 [seventy-two] hours, you will have fine sprouts, ready for use or storage in your refrigerator or in a cool place when put into a jar. They will keep for several days, if kept cool.