CONTENTS. IX 



PAGK 



on plants Non-oxidizable foods Definition of foods All 

 mentary principles The nutritive value of various foods 

 Alcobol Tea and coffee Cooking The advantages of a 

 mixed diet 110 



CHAPTER XL 



THE DIGESTIVE ORGANS. 



General arrangement of the alimentary canal Glands The 

 mouth The teeth Hygiene of the teeth The tongue A 

 furred tongue The salivary glands The tonsils The 

 pharynx The gullet The stomach Palpitation of the 

 heart The small intestine The large intestine The liver 

 The pancreas 128 



CHAPTER XII. 







DIGESTION. 



The object of digestion Uses of saliva Swallowing The gas- 

 tric juice Chyme Chyle The pancreatic secretion The 

 bile and its uses The intestinal secretions Indigestible sub- 

 stances Dyspepsia Appetite Absorption from the ali- 

 mentary canal The lacteals Appendix 152 



CHAPTER XIII. 



BLOOD AND LYMPH. 



Why we need blood Histology of blood The blood corpuscles 

 Hgeniaglobin The coagulation of blood Uses of coagu- 

 lation Blood serum Blood gases Summary Hygienic 

 remarks Quantity of blood in the body The lymph 

 Dialysis The lymphatic or absorbent vessels Summary 

 Appendix 174 



CHAPTER XIV. 



THE ANATOMY OP THE CIRCULATORY ORGANS. 



The organs of circulation Functions of the main parts of the 

 vascular system The pericardium The heart The vessels 

 connected with the heart How the heart is nourished 

 The valves of the heart- 1 The main arteries of the body 

 The properties of the arteries The capillaries The veins 

 The course of the blood The portal circulation Arterial 

 and venous blood Appendix 192 



