CONTENTS. 



CHAPTER I. 



HUNGEE, THIEST, AND INANITION. 



General considerations Appetite Circumstances which modify the appetite 

 Influence of climate and temperature Influence of exercise and occupation 

 Influence of habit Influence of alcohol, tobacco, etc. Influence of extir- 

 pation of the spleen, or of one kidney Hunger Location of the sense of 

 hunger Thirst Location of the sense of thirst Inanition Loss of weight 

 in inanition Effects of inanition on circulation, respiration, animal tempera- 

 ture, and the nervous system Duration of life in inanition Insufficient ali- 

 mentation, , Page 13 



CHAPTER II. 



ALIMENTATION. 



General considerations Division of alimentary principles Nitrogenized aliment- 

 ary principles Musculine Albumen Caseine Fibrin Gelatine and Chon- 

 drine Vegetable albumen, fibrin, and caseine Gluten Non-nitrogenized 

 alimentary principles Sugar Starch Vegetable principles resembling 

 starch Fats and oils Inorganic alimentary principles Water Chloride of 



sodium Phosphate of lime Iron, 44 



^ 



CHAPTER HI. 



COMPOUND ALIMENTAEY SUBSTANCES. 



General considerations Aliments derived from the animal kingdom Meats 

 Animal viscera Animal products used as food Eggs Milk Butter Cheese 

 Fishes, reptiles, mollusks, and Crustacea Preparation of animal articles of 

 food Aliments derived from the vegetable kingdom Cereal grains Bread 

 Leguminous roots, leaves, seeds, etc. Condiments and flavoring arti- 

 cles, V 67 



