

TABLE OF CONTENTS. 



for respiration proportions of nitrogen afforded by plants phosphorous and 

 phosphates of food and the body chlorine of the blood, etc. sodium-- 

 calcium magnesium potassium, etc. 



ALIMENTARY PRINCIPLES OF VEGETABLES, p. 165 Divisions seeds prox- 

 imate and ultimate principles composition of flour and meal, etc. 



Farinaceous principles Proportions in the grains uses as food time of 

 digestion, etc. 



Lignine or woody fibre, p. 167 Skin and husks of grains and fruits prac- 

 tice of eating effects vegetable jelly, etc. 



Albuminous principles Nutrition, etc. 



Oleagenous principles, p. 169 Fixed and volatile oils fatty matter uses 

 and composition butler preparation volatile oils essences, etc. Protieu- 

 aceous principles their importance, fibrine, casseine, etc. 



Vegetable albumen, p. 172 Elements gluten proportion in grains quali- 

 ties uses, etc. 



Mucilaginous alimentary principles. Gums proportions in plants, etc. 



WATER, p. 174. Proportions in plants and animals drinks essential 

 properties in the body qualities divisions well, pump, river, spring, rain, 

 lake and marsh waters properties, etc. Analysis of Croton water Man- 

 hattan Boston and Philadelphia water filtration distillation Sea water > 

 composition Mineral waters kinds, etc. 



NUTRITIVE QUALITIES OF FOOD, p. 177. Proportion of solid matter, 

 water, carbon, nitrogen, and time of digestion of principal vegetables con- 

 clusions of Magendie, etc. secretion and composition of gastric juice pro- 

 cess of digestion cooking mastication, etc. 



Time of eating, p. 180 Quantity of food return of hunger children fed 

 too little food before exposure to disease or miasma, etc. luncheon break- 

 fast dinner, etc. Amount of food to be eaten intervals between meals 

 respiration and growth in children apetite remarks future volume. 



