36 CONTENTS. 



CHAPTER V. 



THE PREPARATION OF FOOD — HOURS FOR MEALS. 



§ 1. The Philosophy of Cookery 126 



2. Modes of Cooking,— Local Practices with Criticisms 128 



3. Hours for Meals 131 



CHAPTER VI. 



INDIVIDUAL PECULIARITIES IN DIGESTIVE CAPACITIES. 



§ 1. The Theory of Individual Differences 139 



2. Concrete Examples 1*0 



CHAPTER VII. 



EXPENSE OF DIETARIES. 



§ 1. Taste vs. Expense in the Choice of Poods 145 



2. The Cost of a Dietary of Different Foods 146 



3. Local Expenses, with Practical Suggestions 149 



CHAPTER VIII. 



FRESH AIR, EXERCISE, AND REST IN THE PRODUCTION AND EXPENDITURE OF 



CEREBRAL ENERGY. 



§ 1. Function of Oxygen in the Organism 153 



2. Exercise 



3. Sleep 163 



CHAPTER IX. 



THE CONSERVATION OF ENERGY. 



§ 1. Wasteful Muscular Tensions 170 



2. The Daily Program 187 



3. " Tell me what company you keep, and I will tell you what 



you are " 196 



