FOOD AND WATER, STIMULANTS, ETC. 85 



digested than food cooked in other ways. In the process 

 of frying, the fat is so thoroughly mixed with the food, that 

 it renders it partly proof against the stomach-juices. 



Cake contains too much sugar and butter, in proportion 

 to its other nutritive matters, to be wholesome in large 

 quantities. 



30. Cookery is an art which is very important to health 

 and comfort. It must be learned by practice. But those 

 who understand the principles of chemistry and physi- 

 ology, on which it rests, will acquire it more readily, and 

 be more completely masters of it. 



MINERAL SUBSTANCES. 



31. Mineral substances are mingled with all our food. 

 Salt is the only solid mineral matter that we take pure. 

 It enters into every part of the body, solid or fluid, and 

 aids the processes of life. 



Mineral matters are not commonly changed by digestion. 



WATER. 



32. Water forms about seventy of every hundred parts 

 in the body. It must be constantly supplied, therefore, to 

 make up for the waste of the parts. Digestion, absorp- 

 tion, and circulation would stop without water. The 

 craving for it is stronger than for food. 



33. Waters used for drinking always contain a small 

 portion of mineral salts, of gases, and of vegetable mat- 

 ter. Water which is absolutely pure as only distilled 

 water is is flat and tasteless. The mineral matters in 

 drinking-waters are such as are not harmful to the sys- 

 tem, unless there is too much of them. In that case, they 

 are irritating to the bowels and kidneys. When water is 



