IN HYGIENIC PHYSIOLOGY. 177 



which the blood has no use, and so lead to biliousness and other 

 diseases of the blood and digestive organs. 



11. Why are warm, biscuit and bread hard of diges- 

 tion ? 



They form a pasty mass, which the juices of the digestive 

 organs penetrate very slowly. 



12. Should any stimulants be used in youth ? 



No. The system is then vigorous, and all its functions 

 promptly performed. If stimulants are ever used, it should be 

 when the body needs forcing, as when recovering from disease, 

 or languid with the decay of the natural powers in old age. 



13. Why should bread be made spongy ? 



(See Question 11.) 



14. Which should remain longer in the mouth, bread 

 or meat ? 



Bread, since the pepsin is essential to the conversion of 

 starch into sugar. 



15. Why should cold ivater be used in making soup, 

 and hot in boiling meat ? 



In the former case, we desire to extract the juices of the 

 meat; in the latter, to retain them by quickly coagulating the 

 albumen on the surface of the meat. 



16. Name the injurious effects of over-eating. 



(See Physiology, p. 176.) 



17. Why do not buckwheat cakes, with syrup and 

 butter, taste as well in July as in January ? 



In tne winter, the system craves highly carbonaceous food ; 

 in the summer, it relishes cooling, acid drinks, and an unstimu- 

 lating diet. 



18. Why is a late supper injurious ? 



The system is wearied with the day's labor, and the stom- 

 acn is unfitted to undertake the task of digesting a meal as 



