55 IHE CHEMISTRY OF FOOD. 



hides rough and causes the hair to fall out, but also inter- 

 feres with the proper digestion of food. If it be withheld 

 persistently, they become entirely unable to appropriate 

 nourishment, and die of starvation. 



9. Salt is usually taken into the system in sufficient 

 quantities in our food. Even the water we drink often 

 has traces of it. The habitual use of much salt in cook- 

 ing, or as a seasoning at the table, is not wise; and while 

 it may not lead to consumption, as some writers declare, it 

 is a bad habit in itself, and leads to the desire for other and 

 more injurious condiments. 



10. Lime. This is the mineral substance which we 

 have spoken of before as entering very largely into the com- 

 position of the bones. It is the important element which 

 gives solidity and permanence to the framework upon 

 which the body is built. Calcium tri-phosphate, or " bone- 

 earth," is the chief ingredient of the bones and teeth, but 

 is found in the cartilages and other parts of the body in 

 smaller quantities. 



11. How does this substance find its way into the body? 

 Meat, milk, and other articles obtained from the animal 

 kingdom contain it, and it is abundantly stored away also 

 in the grains from which our bread is made, in wheat, rye, 

 and Indian corn. In early life, while the body is growing, 

 the supplies of this substance should be carefully provided. 

 The evil effects of the deprivation of it are too often and 

 painfully evident in the softening of the bones, and in the 

 predisposition to curvature of the spine deformities which 

 are most deplorable and which continue through life. 



12. Iron. This substance is probably the most abun- 

 dant and widely diffused of the metals. It is found in 



9. Salt, how taken into the system ? Its use in cooking ? Consumption ? 



10. Lime in the bones? What does it impart ? Chief ingredient ot the bones 

 and teeth ? Where else found ? 



11. How does lime find its way into the body? Early life? Effect of its 

 deprivation ? 



12. Iron, its abundance and diffusion ? Where found ? What part of the blood 

 is it ? How supplied to the system ? In case of loss of blood or wasting disease ? 



