(3.) Alcohol leads to a rapid loss of heat from the body, because its first effect 

 is to drive all the blood to the surface. As our sensations are located in the skin, 

 the result is the feeling of pleasing warmth which gives rise to the misapprehension 

 that stimulants " warm," whereas most drunkards die of cold if exposed to wet or 

 severe weather when intoxicated. 



TO TAKE ALCOHOL BEFORE GOING OUT INTO THE COLD 



enhances all the risks from chill. On the other hand, a small dose of alcohol in 

 hot water after unusual exposure is sometimes beneficial, because its effect is to 

 drive back to the surface the blood which has been withdrawn to the deeper 

 parts of the body in order to maintain the body-temperature, and thus to lessen the 

 tendency to congestion of the internal organs. 



(4.) FOR SOME REASON, NOT YET ENTIRELY EXPLAINED, 



the effects of alcohol on human beings to-day, and through them upon their off- 

 spring, appear to be more pernicious than was formerly the case. Therefore, in the 

 interests of national health and Imperial stability, complete abstinence from alcohol 

 is demanded on the part of those who are not even tempted to take it to excess. 



MORE DETRIMENTAL THAN OCCASIONAL INTOXICATION 



is the habitual taking of " nips," which play grievous havoc with the tissues, 

 especially those of the brain, and result in a gradual deterioration throughout the 

 whole body. But this is a huge subject, impossible of detailed treatment in this 

 bulletin, the remainder of which must be devoted to a consideration of 



THE CONNECTION BETWEEN THE INDIVIDUAL AND HIS FOOD. 



Readers of this section are particularly requested to bear in mind that the 

 remarks made apply to the healthy adult, not to children or invalids. 



(1.) HOW THE TIME OF DAY AFFECTS THE FOOD EATEN. 



So many incidental allusions have been made to this factor in a suitable diet 

 that little need be added to them. A fairly light breakfast, the heaviest meal of 

 the day about or 7 p.m., a midday repast more or less substantial according to 

 occupation, age, and season, a very light supper, if for any reason dinner at 7 is 

 impossible ; these 'are good general rules for our guidance. 



TO BE HUNGRY IS FAR MORE WHOLESOME 



than to eat so often and so heavily that the next meal is offered before there is a 

 natural appetite to eat it. The stomach is not ready for a rich, heavy breakfast, 

 unless some hours of work are carried on before the meal ; and indigestion is being 

 courted if a heavy repast be taken just before the bed hour, especially if very tired. 



(2.) THE SEASON OF THE YEAR AND ITS INFLUENCE UPON FOOD. 



A healthy instinct is generally a safe guide in this matter if we have any choice 

 in the selection of dishes. Thick soups, pork and beans, stews and suet puddings, all 

 appeal to our appetite in cold weather ; root vegetables and onions are enjoyed, and 

 cooked cheese in its many forms is acceptable. 



With the first warm days of spring, not only is less food eaten, but a longing 

 for salads and lighter " desserts " is experienced. Stews become distasteful and must 

 be replaced by curried or hashed or minced meat. Milk-puddings and stewed fruit 

 commend themselves, 



WHILE THE SKILFUL COMBINATION 



of apples with rhubarb or cranberries or blackberries supply a sharpness and fresh 

 flavour which is must appreciated. It is just in the spring that new receipts will 

 appeal to the family; they should always be on hand for this season. 



Clear soups and purees of fresh vegetables are liked even in summer, when 



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