FOOD AND 



intense or prolonged heat will 

 Frying is the worst possible meth< 

 penetrating the meat, or other articli? 

 and hardens it, and thus renders it indigt 



21. Trichina. It should be remembered that ham, 

 sausages, and other forms of pork, should never be eaten 

 in a raw or imperfectly cooked condition. The muscle of 

 the pig is often infested by a minute animal parasite, or 

 worm, called trichina spiralis. This worm may be intro- 

 duced alive into the human body in pork food, where it 

 multiplies with great rapidity, and gives rise to a painful 

 and serious disease. This disease has been prevalent in 

 Germany, and cases of it occur from time to time in this 

 country. 



22. Fish. The part of fish that is eaten is the muscle, 

 just as in the case of the meats and poultry. It closely 

 resembles flesh in its composition, but is more watery. 

 Some varieties are very easy of digestion, such as salmon, 

 trout, and cod: others are quite indigestible, especially 

 lobsters, clams, and shell-fish generally. A diet in which 

 fish enters as the chief article, is ill adapted to strengthen 

 mind or body, while its continued use is said to be the 

 fertile source of nearly every form of disease of the skin. 

 Some persons are so constituted that they can eat no kind 

 of fish without experiencing unpleasant results. 



23. Vegetable Food. The list of vegetable articles 

 of diet is a very long one, including the grains from which 

 our bread-stuffs are made, the vegetables from the garden, 

 and the fruits. All the products of the vegetable king- 

 dom are not alike useful. Some are positively hurtful; 

 indeed, the most virulent poisons, as strychnia and prussic 

 acid, are obtained from certain vegetables. Again, of such 



21 . What is " Trichina ?" How guarded against ? 



22. What part of fish is eaten? What does it resemble? Fish as food for 

 digestion ? Fish as a diet ? 



23. List of vegetable articles? Usefulness of the different vegetables? 

 Strychnia ? What further is said in relation to the nourishing and other qualities 

 of vegetables ? 



