SUMMARY. 
223 
COCOES (p. 134). 
Description. — Cocoes (called in some parts eddoes , or tanias) are 
from the tuberous root-stock of the coco plant (Colocasia). 
The leaves are net- veined, unlike nearly all those of other plants with 
one seed-leaf. 
The inflorescence, or flower-spike, has male flowers on the upper part 
and female flowers below. These have neither sepals nor petals. 
Soil.— The most suitable is a sandy loam, very moist, and rich in humus. 
The usual work of ploughing, harrowing, and lining is needful. 
Propagation. — The head of the root-stock, when buried, throws out 
a number of shoots. These may be separated, and planted a yard apart. 
Uses: 
1. The tubers; for food. 
They consist chiefly of starch. 
2. The leaves; for fodder. 
3. The plants; for shade. 
PART IV.— HEALTH. 
WHY WE EAT (p. 136). 
The Body and its Work. — The body is built up of various 
substances, such as bones, fat, muscles, tendons, nerves, and blood. The 
materials of which these are formed are supplied by the carbon, oxygen, 
nitrogen, hydrogen, sulphur, phosphorus, and other elements which are in 
our foods. 
Necessity for Food. — To supply material for: 
1. The growth of the body. 
2. The repair of the tissues. 
3. Producing warmth and strength. 
Kinds Of Foods. — Foods may be classed according to: 
1. Their source, into Animal, Vegetable, and Mineral Foods. 
2. Their state, into Solids, Liquids, and Gases. 
3. Their composition, into Nitrogenous (Flesh Formers); containing 
nitrogen. Carbonaceous (Heat Givers); without nitrogen, and containing 
a large proportion of carbon. Mineral’, such as water, salt, lime, &c. 
HEAT-GIVING FOODS (p. 140). 
Heat Of the Body. — The temperature of the body in health is 
the same at all seasons and in all climates, and is about 98° F. The heat 
of the body is constantly passing away, and the loss must be made good. 
