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The Source of Food—Inorganic Substances—Water—Salt—Lime—Iron—Organic Substances—Albumen, Fibrin, and Casein—The Fats or Oils—The Sugars, Starch, and Gum—Stimulating Substances—Necessity of a Regulated Diet.

CHAPTER V.

FOOD AND DRINK 64 Necessity for Food—Waste and Repair—Hunger and Thirst—Amount of Food—Renovation of the Body—Mixed Diet—Milk—Eggs—Meat—Cooking—Vegetable Food—Bread—The Potato—Fruits—Purity of Water—Action of Water upon Lead—Coffee, Tea, and Chocolate—Effects of Alcohol. CHAPTER VI. DIGESTION 80 The Principal Processes of Nutrition—The General Plan of Digestion—Mastication—The Teeth—Preservation of the Teeth—Insalivation—The Stomach and the Gastric Juice—The Movements of the Stomach—Gastric Digestion—The Intestines—The Bile and Pancreatic Juice—Intestinal Digestion—Absorption by means of Blood-vessels and Lacteals—The Lymphatic or Absorbent System—The Lymph—Conditions which affect Digestion—The Quality, Quantity, and Temperature of the Food—The Influence of Exercise and Sleep. CHAPTER VII. THE CIRCULATION 101 The Blood—Its Plasma and Corpuscles—Coagulation of the Blood—The Uses of the Blood—Transfusion—Change of Color—The Organs of the Circulation—The Heart, Arteries, and Veins—The Cavities and Valves of the Heart—Its Vital Energy—Passage of the Blood through the Heart—The Frequency and Activity of its Movements—The Pulse—The Sphygmograph—The Capillary Blood-vessels—The Rate of the Circulation—Assimilation—Injuries to the Blood-vessels. CHAPTER VIII. RESPIRATION 123 The Objects of Respiration—The Lungs—The Air-Passages—The Movements of Respiration—Expiration and Inspiration—The Frequency of Respiration—Capacity of the Lungs—The Air we Breathe—Changes in the Air from Respiration—Changes in the Blood—Interchange of Gases in the Lungs—Comparison between Arterial and

Venous Blood—Respiratory Labor—Impurities of the Air—Dust—Carbonic Acid—Effects of Impure Air—Nature's Provision for Purifying the Air—Ventilation—Animal Heat.

CHAPTER IX. THE NERVOUS SYSTEM 148