JARVIS'S PRACTICAL PHYSIOLOGY. 405 



180. How is the nervous temperament distinguished? What food 

 suits it? What does not? 



181. What accompanies the sanguine temperament? What food is 

 injurious ? 



182. How is the bilious temperament distinguished ? 



183. What examples? What food is proper for it? 



184. What may we observe among our associates ? 



185. What is the consequence of disregarding temperament in the 

 legulation of diet? 



CHAPTER XX. 



186. How does childhood differ from old age? 



187. What modification of diet does this difference require ? 



188. How should the habits of an individual modify diet? 



189. What relation has diet to employment? 



190. What is the consequence of neglecting this law ? 



191. What does a change from light to severe labor require? 



CHAPTER XXI. 



192. In all kinds of food what two things are to be considered ? Are 

 they identical? 



193. Who especially should make this distinction? Why? 



194. What are the natural effects of stimulation? Illustrate. 



195. Why are condiments and stimulants injurious to a healthy sto. 

 mach ? 



196. What is the effect of alcohol? 



197. How do all stimulants affect the natural sensibility of the tongue 

 and mouth ? 



198. Can the original sensibility be recovered? What has Dr. Kit- 

 chenor remarked ? 



199. What do we learn from this examination? 



200. What must every individual do ? 



201. Why cannot a dietetic code be framed suited to all men? 



PART II. 



CIRCULATION OF THE BLOOD AND NUTRITION. 

 CHAPTER I. 



202. What becomes of 'the chyle? 



203. What is the apparatus of the circulation of the blood ? 

 304. Describe the heart. 



