thermometer into the water, heat to about 145° F. or 

 Pj. a little over, and then set the pan on 



p . the back of the stove, moving it back and 



M .„ forth now and then to keep the tempera- 



ture, for half an hour, as near 145° as 

 possible, say between 140° and 145°. If no milk thermometer 

 is at hand it will be almost as well to heat the pan till 

 the water boils and then let it stand on the back of the 

 stove for half an hour, although this may give the milk a 

 slight cooked taste. 



Foods of all sorts should be carefully protected from dust 



Oth ^ f an( * ^ es ' wn * cn ma y carr y disease germs, 



- f and from unnecessary handling. It is im- 



~, - portant that foods should not be handled 



by those who are "coming down" with any 

 communicable disease; and foods to be eaten raw should be 

 purchased only from careful and responsible dealers. The 

 greatest care should be taken to avoid tainted meats and to 

 keep perishable foods from spoiling. 



EXERCISE AND REST 



The heart, the lungs, the blood vessels, the bowels de- 

 generate if they are not given their proper 

 Value of work to do, and on the other hand they 



Exercise suffer if too heavy a burden is placed upon 



them. 



The muscles make up more than one-half the total weight 

 of the human body, and their proper use is essential, not 

 only for their own growth but on account of the inter- 

 relation between the health of the muscles and that of the 

 rest of the organs. Vigorous physical exercise not only de- 

 velops the muscles themselves, it stimulates the heart and 

 the blood vessels, it deepens the breathing, it keeps up the 

 tone of the digestive system, it frees the tissues from the 

 accumulation of harmful waste products. 



14 



