CONTENTS. 



CHAPTER V. 



PAG15 

 FOOD AND DRINK 64 



Necessity for Food Waste and Repair Hunger and Thirst Amount 

 of Food Renovation of the Body Mixed Diet Milk Eggs Meat 

 Cooking Vegetable Food Bread The Potato Fruits Purity 

 of Water Action of Water upon LeadGoffer, Tea, and Chocolate 

 Effects of Alcohol. 



CHAPTER VI. 



DIGESTION 80 



The Principal Processes of Nutrition The General Plan of Digestion 

 Mastication The Teeth Preservation of the Teeth Insalivation 

 The Stomach and the Gastric Juice The Movements of the 

 Stomach Gastric Digestion The Intestines The Bile and Pan- 

 creatic Juice Intestinal Digestion Absorption by means of Blood- 

 vessels and Lacteals The Lymphatic or Absorbent System The 

 Lymph Conditions which affect Digestion The Quality, Quan- 

 tity, and Temperature of the Food The Influence of Exercise and 

 Sleep. 



CHAPTER VII. 

 THE CIRCULATION 101 



The Blood Its Plasma and Corpuscles Coagulation of the Blood The 

 Uses of tJie Blood Transfusion Change of Color The Organs of 

 the Circulation The Heart, Arteries, and Veins The Cavities 

 and Valves of the Heart Its Vital Energy Passage of the Blood 

 through the Heart 1 he Frequency and Activity of its Movements 

 The Pulse The Spygmograph TJie Capillary Blood-vessels The 

 Bate of the Circulation Assimilation Injuries to the Blood-vessels. 



CHAPTER VIII. 

 RESPIRATION 123 



The Objects of Respiration TJie Lungs The Air- Passages Vie Move- 

 ments of Respiration Expiration and Inspiration TJie Frequency 

 of Respiration Capacity of the Lungs The Air ice Breathe 

 Changes in the Air from Respiration Changes in the Blood In- 

 terchange of Oases in the Lungs Comparison between Arterial and 



