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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..83ae1af --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #50660 (https://www.gutenberg.org/ebooks/50660) diff --git a/old/50660-8.txt b/old/50660-8.txt deleted file mode 100644 index 1bf6e4f..0000000 --- a/old/50660-8.txt +++ /dev/null @@ -1,6371 +0,0 @@ -Project Gutenberg's Encyclopedia of Diet, Vol. 5 (of 5), by Eugene Christian - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - - - -Title: Encyclopedia of Diet, Vol. 5 (of 5) - -Author: Eugene Christian - -Release Date: December 10, 2015 [EBook #50660] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK ENCYCLOPEDIA OF DIET, VOL. 5 *** - - - - -Produced by Juliet Sutherland, Jane Robins and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - - - - - - ENCYCLOPEDIA OF - DIET - - _A Treatise on the Food Question_ - - IN FIVE VOLUMES - - EXPLAINING, IN PLAIN LANGUAGE, THE - CHEMISTRY OF FOOD AND THE CHEMISTRY OF - THE HUMAN BODY, TOGETHER WITH THE ART OF - UNITING THESE TWO BRANCHES OF SCIENCE IN THE - PROCESS OF EATING SO AS TO ESTABLISH NORMAL - DIGESTION AND ASSIMILATION OF FOOD AND - NORMAL ELIMINATION OF WASTE, THEREBY - REMOVING THE CAUSES OF STOMACH, - INTESTINAL, AND ALL OTHER - DIGESTIVE DISORDERS - - BY - - EUGENE CHRISTIAN, F. S. D. - - VOLUME V - - NEW YORK CITY - CORRECTIVE EATING SOCIETY, INC. - 1917 - COPYRIGHT 1914 - BY - EUGENE CHRISTIAN - ENTERED AT - STATIONERS HALL, LONDON - SEPTEMBER, 1914 - BY - EUGENE CHRISTIAN, F. S. D. - ALL RIGHTS RESERVED - - PUBLISHED AUGUST, 1914 - - - - -CONTENTS - -VOLUME V - - - _Lesson XVI_ _Page_ - - ADAPTING FOOD TO SPECIAL CONDITIONS 1145 - - Infant, Old Age, and Athletic Feeding; - Sedentary Occupations, Climatic Extremes 1147 - - Normal Diet 1152 - - Infant Feeding 1154 - - General Rules for the Prospective Mother 1157 - - Special Rules for the Prospective Mother 1159 - - The Nursing Mother 1162 - - Care of the Child 1164 - - Constipation 1169 - - Exercise 1171 - - Clothing 1171 - - Temperature of Baby's Food 1173 - - Bandage 1173 - - Emaciation 1173 - - General Instructions for Children after One Year 1174 - - General Diet from Ages One to Two 1174 - - Simplicity in Feeding 1175 - - Old Age 1178 - - Three Periods of Old Age 1181 - - Athletics 1188 - - Sedentary Occupations 1194 - - General Directions for Sedentary Worker 1198 - - Climatic Extremes 1199 - - - _Lesson XVII_ - - NERVOUSNESS--ITS CAUSE AND CURE 1209 - - Causes 1213 - - The Remedy 1217 - - Suggestions for Spring 1220 - - Suggestions for Summer 1222 - - Suggestions for Fall 1223 - - Suggestions for Winter 1224 - - - _Lesson XVIII_ - - POINTS ON PRACTISE 1231 - - Introduction to Points on Practise 1233 - - Suggestions for the Practitioner 1236 - - Value of Experience 1239 - - Value of Diagnosis 1241 - - Educate Your Patient 1242 - - Effect of Mental Conditions 1245 - - Publicity 1247 - - Be Courteous and Tolerant 1250 - - - _Lesson XIX_ - - EVOLUTION OF MAN 1253 - - What is Evolution? 1255 - - The Three Great Proofs of the Evolution of - Animal Life 1261 - - Man's Animal Kinship 1265 - - - _Lesson XX_ - - SEX AND HEREDITY 1277 - - The Origin of Sex 1279 - - A Rational View of Sexual Health 1285 - - Embryological Growth--Prenatal Culture 1289 - - Heredity 1293 - - What Heredity Is 1295 - - Summary of Facts regarding Sex and Heredity 1297 - - - _Lesson XXI_ - - REST AND SLEEP 1299 - - Rest 1301 - - The Old Physiology 1305 - - Rest and Recreation 1306 - - Sleep 1308 - - Some Reasons 1310 - - Oxidation and Air 1312 - - - _Lesson XXII_ - - A LESSON FOR BUSINESS MEN 1315 - - A Good Business Man 1320 - - The Routine Life of the Average Business Man 1322 - - Some Suggestions for a Good Business Man 1324 - - - _Lesson XXIII_ - - EXERCISE AND RE-CREATION 1327 - - Exercise 1329 - - Constructive Exercises 1330 - - Exercise for Repair 1331 - - Physiology of Exercise 1333 - - Systems of Physical Culture 1338 - - Program for Daily Exercise 1343 - - Re-creation 1346 - - - - -LESSON XVI - -<sc>Adapting Food to Special Conditions</sc> - -INFANT, OLD AGE, AND ATHLETIC FEEDING, -SEDENTARY OCCUPATIONS, CLIMATIC -EXTREMES - - -Diet may be divided into three distinct classes--normal, preventive, and -curative. In order to understand the application of diet to these -several conditions, it is necessary to observe the following rules: - - 1 Foods must be selected which contain all the desired nutritive - elements. - - 2 They must be so combined as to produce chemical harmony, or - should at least produce no undesirable chemical action. - - 3 They must be proportioned so as to level or balance their - nutritive elements; that is, to prevent overfeeding on some elements - of nourishment, and underfeeding on others. - -Many fine specimens of men and women have been produced without -knowledge of these laws, but in nearly every case it may have been -observed that the person was normal as to habits, and temperate in -eating, therefore led aright by instinct. - -If one lives an active life, spending from three to five hours a day in -the open air, the body will cast off and burn with oxygen much excess -nutrition, and will also convert or appropriate certain nutritive -elements to one purpose, which, according to all known chemical laws, -Nature intended for another. Much better results, however, will be -obtained by giving Nature the right material with which to work, thus -pursuing lines of least resistance. - -What foods to select, how they should be combined and proportioned, is -determined mainly by laws dependent upon the following conditions: - - 1 Age. - - 2 Temperature of environment--time of year or climate. - - 3 Work or activity. - - (1) As to age: - -If we wish the best results we must select and proportion our food -according to age, because the growing child or youth needs much -structural material--calcium phosphates--with which to build bone, -teeth, and cartilage. This is found in cereals and in all grain foods. -The middle-aged person needs but little of these--just enough for -repair, and the aged person needs practically none. - -While the growing child needs calcium phosphate, he also needs milk and -natural sweets, which named in the order of their preference are honey, -maple-sugar, dates, figs, and raisins. This does not mean that a -generous quantity of vegetables and fruit cannot be taken, but that the -articles first mentioned (cereals and starchy foods) should form a -conspicuous part of the child's diet. - -The adult needs a much less quantity of the heavier starchy foods, -because the structural part of the body has been built up. The diet of -the adult should consist of vegetables, nuts, and a normal quantity of -sweets, a normal quantity of fruits, milk and eggs, with rather a -limited amount of cereal or bread products, while the aged, or those -having passed sixty, could subsist wholly upon a non-starch diet -(non-cereal starch), such as vegetables, milk, nuts, eggs, salads, and -fruits, including bananas, which is not a fruit, but a vegetable, and -which contains a splendid form of readily soluble starch. - - (2) As to time of year: - -In selecting and proportioning our food we should observe the laws of -temperature or time of the year. We should not eat foods of a high -caloric or heating value at a time when the sun is giving us this heat -direct, thus building a fire inside, while the sun is giving us the same -heat outside. The violation of this simple law is the cause of all -sunstroke and heat prostrations. On the contrary, if we are going to be -exposed to zero weather, we should build a fire inside by eating foods -of a high caloric value. - - (3) As to work or activity: - -We should select and proportion our food according to the work we do, -because eating is a process of making energy, while work is a process -of expending energy, and we should make these two accounts balance. - - -THE NORMAL DIET - -[Sidenote: Effects of overfeeding on starchy foods and sweets] - -While in some respects each body is a law unto itself, there are a few -fundamental rules and laws that apply to all alike. For instance, -overeating of starchy foods, in every case, will produce too much uric -acid, and finally rheumatism. Also the overeating of sweets and starches -will cause the stomach to secrete an over-supply of fermentative acids, -the effects of which have been discussed in a previous lesson. - -[Sidenote: Temporary disturbances caused by radical changes in diet] - -In laying out the diet, under all conditions, the practitioner must be -governed by the above-named rules. He should exercise his judgment, -however, in each case according to the prevailing conditions. In -prescribing diet it is well to remember that Nature will not tolerate, -without protest, any radical change. It often occurs, therefore, that -the most correct and thoroughly balanced menu will cause violent -physical disturbances which the inexperienced may consider as -unfavorable symptoms, but in a majority of cases this is merely the -adjusting process, similar to that which occurs when the body is -suddenly deprived of narcotics and stimulants after their habitual use. - -The practitioner should exercise much care in diagnosis. He should study -all symptoms and lay out the diet so as to counteract prevailing -conditions, and to produce normality. - -[Sidenote: The stomach should agree with natural food] - -The tendency of the body, that has been incorrectly fed for many years, -to protest against the right kind and the right combinations of food, is -often very deceptive. It is not always correct to say that the food did -not agree with the stomach, but more correct to say that the different -foods did not agree with themselves. The patient should be thoroughly -acquainted with these facts, and mentally prepared for some temporary -discomforts or physical protest against the new system. - - -INFANT FEEDING - -[Sidenote: Large percentage of infant mortality due to incorrect -feeding] - -The tremendous mortality among infants and children is due to incorrect -feeding more than to all other causes. In the process of reproducing -animal life, nearly all abnormal conditions are eliminated. The best -that is in the mother is given to the child. The trend of Nature is -upward toward higher intelligence and more perfect physical development. -For this reason infants are usually healthier than their parents, though -millions of babies are rapidly broken in health by improper feeding. - -The economy of Nature is perfect, therefore all natural forces conspire -to preserve the life of the young. This is the natural law governing the -preservation and the development of human life, and that this condition -does not obtain is the most striking evidence of our lack of knowledge -in feeding the young. - -[Sidenote: Point of view to be considered in infant feeding] - -Infant feeding must be considered from two points of view: (1) Dealing -with the child or infant as we find it, where the mother has so violated -Nature's laws of nutrition and hygiene as to afford no breast-milk for -her child; (2) where this condition does not prevail, and the child -receives ample nourishment from the breast of the mother. - -We will first consider the diet and the conduct of the mother during -pregnancy and prior to it. - -Preparation for motherhood is one of woman's most sacred duties, because -it involves not only the happiness and health of herself, but it -shapes, in a large degree, the mental and the physical conditions of -another being which will wield an influence over its whole life. - -[Sidenote: The unwelcome child] - -The common error of most women is that they do not desire children when -they are first married, and in the pursuit of other pleasures they -violate and disregard the laws of Nature; the baby is a mere -accident--probably unwelcome. During the entire embryonic period the -same old habits and diet are indulged in; the mental and the physical -condition of the being-to-be has received no consideration, and, -unwelcome in a strange world, the little eyes are opened. Then the -instinctive love of the mother is kindled and lavished; the child's -every want is law; it needs maternal nourishment and the mother desires -to give it, but the natural fountain is insufficient, and probably dry. -The mother's thoughts and inspirations can no longer become a part of -the child, except through education in later years--they are two -separate beings; the opportunity to endow it with a part of her life is -forever gone. - -[Sidenote: Resistance to infant life should be removed as much as -possible] - -Under the most favorable conditions we meet a constant resistance to -life, and the higher we ascend in the scale of civilization the greater -is the resistance encountered. It is therefore the duty of the mother, -as also of the father, to remove every obstacle that would offer -resistance to the physical and mental growth of the child. In order to -do this it is necessary to carry out certain well-established laws -concerning diet, exercise, fresh air, sunshine, and mental training. - - -GENERAL RULES FOR THE PROSPECTIVE MOTHER - -From the time conception is recognized the following general rules -should be observed: - - 1 The corset or all tight-fitting garments that would in any way - interfere with freedom of exercise and thorough development of the - abdominal muscles should be discarded. - - 2 As much time as possible--at least two hours each day--should be - spent in the open air, and a system of moderate trunk exercises - followed, together with deep breathing, calculated to expand the - lungs to their fullest cell capacity, which is Nature's method of - burning or oxidizing waste matter, and thereby keeping the blood - pure. - - 3 The mental occupation should be an important factor in the daily - regimen. Some congenial study should be chosen with the view of - making it useful, while some remunerative employment should be - sought and indulged in for a portion of each day. Avoid idleness - by all means, or an idle roaming of the mind and spirit. Learn to - think, to concentrate, to work, and to do something for others, as - it is from these things that all happiness is gained. - - 4 The diet of the future mother should be governed somewhat by the - laws laid out in the first part of this lesson; that is, age, - temperature of environment, and occupation should be considered in - its selection. - - -SPECIAL RULES FOR THE PROSPECTIVE MOTHER - -[Sidenote: Suggestions for the diet] - -There are some specific rules in regard to diet, however, which every -mother should observe. The diet should be balanced so as to contain all -the needed elements of nourishment in approximately the right -proportions. The proportions, however, should differ in many cases from -that which she would take if she were in a normal state, especially in -regard to starchy foods or calcareous matter. An abundance of green -salads, sweet ripe fruits, fresh vegetables in season, eggs, milk, nuts, -and not more than two ounces of bread, potatoes, or dried beans should -be taken daily. If flesh food or something salty is craved, tender -chicken, or fish, may be allowed in small quantities. - -[Sidenote: Abnormal appetite during pregnancy] - -It should be borne in mind that I do not advocate the use of flesh -foods, but during pregnancy the appetite is varying and sometimes -tyrannical, and it has been found better to compromise with this -condition than to combat it. The use of a limited quantity of tender -meat, or any other article of good food for which there should arise a -craving, is therefore advisable. - -[Sidenote: Flesh of young animals preferred] - -In the selection of meats, the flesh of young animals is best, for the -reason that young animals are more healthy and less liable to -contamination by dis-ease. The meat of either fowl or fish is rather -appetizing, and often satisfies the craving that many pregnant women -have for the heavier meats such as pork or veal, which are, of course, -very much more difficult to digest. - -There is, notwithstanding the opinion foolishly held by many doctors, no -difference in the nutritive qualities of white or dark meat, as either -variety is nourished by identically the same blood supply, and contains -the same sort of protoplasm. - -So it is a mistaken idea to think that there is any appreciable -difference in the digestibility of white meat as compared with dark, -except as the effect of mental suggestion may be operative. Of course, -we know that if you tell a person often enough that a certain thing is -true, eventually he will act upon it automatically. And so it is with -the white and dark meat fetich. - - -THE NURSING MOTHER - -[Sidenote: Breast milk vs. artificial foods] - -If the mother supplies enough milk, this is infinitely superior to any -artificial combination of so-called infant foods. Unfortunately a large -majority of children are not breast-fed, and must depend upon the -various commercial infant-foods, or upon the judgment of the untrained -nurse, or the mother. - -[Sidenote: The lives of babies often depend upon the mother's diet] - -The majority of mothers, if so disposed, could, by studying their own -diet, supply the most robust child with ample breast-nourishment until -it is ten or twelve months old, after which period the infantile crisis -would be passed, and millions of little lives would thereby be saved. -However, the confinement and the trouble to which the mother is -subjected by the nursing baby causes the majority of infants to be -weaned within a few weeks after birth, and turned over to the hazard of -prepared food, soporific drugs, and nurses. - -[Sidenote: Child-love stimulated by nursing] - -If mothers could realize the love that is daily kindled and -strengthened; if they could be made to know how much more their children -would love them, and they would love their children; if they could look -into the years and see how the link of love between them and their -children had been shaped, molded, and fashioned by the simple act of -nurturing them from the breast (to say nothing of the lives that would -be saved), the artificially-fed baby would be a rarity, and the mother -would be queen in the hearts of the nation's children. - -The most beautiful thing that ever graced the canvas of art, or shed its -love into the cold realism of nature, is a nursing baby pushing from -its satisfied lips the mother's breast, and smiling its sweet content -into her face. - -It is almost criminal to withdraw the breast from an infant, and to turn -it over to the treachery of prepared foods, when, by devoting a little -time each day to the study of the science of eating, it is possible for -the mother to supply the child with her own milk. - - -CARE OF THE CHILD - -The following are general rules for feeding the infant from birth to -about one year of age. - -These rules cannot be made inflexible because all children differ in -temperament, vitality, and as to prenatal influences, but if the mother -will observe these instructions with reasonable care, her child can be -brought healthfully through the most critical period of its life, and -will enter the solid food age with good digestion, a strong body, and an -excellent chance to withstand all children's dis-eases. - -Where artificial feeding becomes necessary, then the preparation of the -baby-food is of primary importance. Cow's milk is, of course, the -logical food, but taken whole, that is, the entire milk, it is too high -in proteids, and deficient in sugar; therefore, in order to make a -healthful infant-food, it must be modified according to the requirements -of the infant body. - -The nurse or the mother should prepare a quantity sufficient for only -one day's supply at a time, after the following formula: - - Cream 2 ounces - Milk 2 ounces - Water 15 ounces - Milk-sugar 4 level teaspoonfuls - Lime-water 2 teaspoonfuls or 1/2 ounce - -This should be thoroughly mixed, placed in the bottle, and set in warm -water until it is brought to the temperature of breast-milk. The above -formula may be used during the first month of the baby's life. - -The quantity and the frequency of feedings should be according to the -following table: - - AGE FEEDINGS OUNCES INTERVALS OF - - 1st day 5 to 6 1 3 or 4 hours - 2d day 7 to 8 1 2-1/2 to 3 hours - 3d to 7th day 9 to 10 1-1/4 2 to 2-1/2 hours - 2d, 3d, and 4th weeks 10 2 to 3 2 hours - -Formula for the second and the third months: - - Cream 3-1/2 ounces - Milk 1-1/2 ounces - Water 14 ounces - Milk-sugar 5 teaspoonfuls - Lime-water 2-1/2 teaspoonfuls - -Quantity and frequency of feeding should be about as follows: - - MONTHS FEEDINGS OUNCES INTERVALS - - 2d and 3d 7 to 8 3 to 4 2 or 3 hours - -Formula for period from the fourth to the twelfth month: - - Cream 6 to 8 ounces - Milk 2 to 3 ounces - Water 10 ounces - Milk-sugar 5 to 6 teaspoonfuls - Lime-water 2 to 3 teaspoonfuls - -Quantity and frequency of feedings should be about as follows: - - MONTHS FEEDINGS OUNCES INTERVALS - - 4th, 5th, and 6th 5 to 6 4 to 6 3 to 3-1/2 hours - 7th, 8th, and 9th 5 6 to 7 4 to 4-1/2 hours - 10th, 11th, and 12th 5 6 to 8 4 to 4-1/2 hours - -The above formulas for infant-food are the best that can be made from -ordinary cow's milk. - -The milk-sugar and the lime-water herein named can be purchased at any -first-class drug store. - -[Sidenote: Avoid too frequent feeding] - -These tables are not given as exact. The mother should exercise careful -vigilance and judgment, especially in reference to the quantity of each -feeding, and the frequency. The moment the child shows symptoms of -overfeeding, which symptoms are usually evidenced by vomiting or -discomfort, the quantity of cream and the amount at each feeding should -be reduced. In fact, it is healthful, and often necessary for the child -to allow it the opportunity to get hungry. The digestion of many a baby -is totally ruined by continuous feeding, which is done out of motherly -sympathy, or merely to keep it quiet. - -[Sidenote: Importance of cleanliness in preparing child's food] - -The mother or the nurse should exercise great care in the cleanliness -and the hygienic preparation of children's foods. Milk should be fresh, -and of the very best. It should not be left uncovered or exposed. It -should be kept continually on ice until ready for use. The cream should -be taken from the top of the bottle, or from fresh milk. This insures -better quality of butter-fat than is generally supplied in ordinary -commercial daily cream. - -As the child advances in age, whole milk, cereal gruel, and egg mixture -(two whites to one yolk) may be administered according to the child's -normal appetite and digestion. The egg may be prepared by whipping the -whites and the yolks separately, adding to the yolk a teaspoonful of -cream and one of sugar, then whipping the beaten whites into this, and -serving. - - -CONSTIPATION - -The stools of natural, healthy children should be bright yellow and -perfectly smooth. If grainy and soft, food should be made richer. If in -curds, it evidences too rapid coagulation; therefore an alkali should be -added. If the stools are white and oily, it indicates an excess of -cream. If hard and dry, it indicates an insufficient amount of cream. -If green, reduce the quantity of milk, or omit it altogether, and -increase the quantity of barley-water. - -The majority of bottle-fed children suffer greatly from constipation, -caused largely by the milk, or the failure to modify the milk properly, -or to make it contain the constituent elements of breast-milk. This -condition can be relieved by giving the child sweet orange juice every -night and morning, or the juice from soaked prunes, if preferred. This -should be administered in quantities ranging from a dozen drops to two -or three teaspoonfuls, according to the age of the child and the -severity of the condition. Intestinal congestion can often be relieved, -however, by giving the abdomen gentle massage, preferably with a rotary -or kneading motion. - -In cases of diarrhea, infants from three to eight months old should be -given first an enema, and then a diet entirely of boiled milk mixed -with rice or barley-water. - - -EXERCISE - -All infants need some exercise. They should be gently rubbed and rolled -about after the morning bath, before they are dressed. There is nothing -more healthful than exposure of the baby-skin to fresh air in a normal -temperature. - - -CLOTHING - -Next in importance to the food of the infant is its clothing. The usual -style of dressing babies the first three months of their lives is -positively barbaric; not that it imitates uncivilized people, but -because it evidences the grossest ignorance and cruelest vanity. The -mother seems to have no way of expressing her pride in her child except -by bedecking it with elaborate garments. These usually consist of three -long skirts, two of them attached to bands which are fastened around -the body. The weight of this clothing prevents the free use of the -baby's feet and legs, putting it into a kind of civilized strait-jacket, -thus preventing it from exercising the only part of its anatomy that it -can freely move. - -It is nothing uncommon to see a beautiful baby sore, irritated, and -broken out with heat all over its little body by being heavily enveloped -in barbaric rags. The child, therefore, is made to suffer merely that it -may please a proud mother, and conform to an ignorant custom a thousand -years old. - -The only purpose clothing should serve is that of bodily warmth. When it -is made the instrument of painful adornment it is serving the same -purpose as "rings in the ears and bells on the toes," and the mind of -the mother who thus afflicts her child is in the same class as that of -the ignorant barbarian whom she imitates. - - -TEMPERATURE OF BABY'S FOOD - -It should be remembered that all liquid food for a child up to twelve or -fifteen months old should be administered at a temperature no lower than -blood-heat. The liquid mixtures named herein may be made in advance of -the needs, and placed upon ice merely to preserve them, but should be -warmed to a temperature of at least ninety-nine degrees Fahrenheit -before administering to the child. - -Pure water should be given to all children from the time they are two -weeks old. - - -BANDAGE - -The bandage should be removed about the close of the third month. - - -EMACIATION - -In case of slight emaciation or lack of fat, the child should be given -an olive-oil rub once or twice a week, rubbing gently into the skin -about one teaspoonful of oil. - - -GENERAL INSTRUCTIONS FOR CHILDREN AFTER ONE YEAR - -All children, whether breast-fed or bottle-fed, are subject to -practically the same health rules after they are about one year old. -Therefore I will now consider all children in the same class, and lay -out for them what may be termed general instructions in health and -hygiene. - -Care should be exercised to omit from the diet of children just -beginning to take solid food, all articles that will not dissolve -readily without mastication. - - -GENERAL DIET FROM AGES ONE TO TWO - -The diet from the first to the second year should consist of: - - Baked apples - Baked potatoes--sweet or white - Cereal--limited quantity (thoroughly cooked) - Cream soups--home-made, such as: - - Cream of celery Onion - Potato Rice - Tomato, etc. - - Eggs - Milk - Pulp of soft ripe fruits - Vegetables--thoroughly mashed, such as: - - {Asparagus - Fresh {Squash - {Spinach - -The above vegetables contain much cellulose or pulp which should be -entirely discarded, leaving only the meat or purée; but to the child -from eleven to fifteen months old, they should be administered in very -limited quantities. - - -SIMPLICITY IN FEEDING - -Especial attention should be given to simplicity in feeding: - - 1 Avoid giving too many things at the same meal; from three to four - articles at one time are sufficient - - 2 Mothers should be especially cautioned against giving a child - bread made with yeast, or baking powder, and against the old diet of - milk toast - - 3 All meat, flesh food, stimulants or narcotics of every kind should - be omitted from the diet of children - - 4 The crowning mistake of the doting mother is often made in feeding - her child from the conventional table, on such things as weakened - coffee or tea, meats, and condiments - - 5 The custom of giving children an excess of sweets has ruined - millions of little stomachs, and has given them a heritage of - dis-ease and suffering before they have entered their 'teens - - 6 All condiments, such as pepper, salt, vinegar, pickles, and all - pungent things should be eliminated from the diet of children--the - taste of the child is very susceptible to cultivation, and with very - little encouragement it will accept things that have no place in the - human economy, and which are positively harmful - - 7 When a child begins teething, it may be given a small piece of - hard water-cracker with safety - -If the above rules are observed, it is reasonable to assume that normal -hunger of the child will guide it very correctly in selecting, -proportioning, and combining its food through the period of childhood -until it enters the period of youth. - - -OLD AGE - -[Sidenote: Necessity for old age diet] - -There seems to be two critical periods in every life--the ages of thirty -and sixty. If the sixtieth year can be turned with good digestion, -normal assimilation and excretion, it is fair to assume that with -reasonable care the century mark may be easily reached. It is also -reasonable to assume that experience will have taught most thoughtful -people what to eat and what not to eat, but the mortality tables of -nearly all civilized countries, of which the writer has made a careful -study, prove that a majority of people do not reach their sixtieth year, -and but a very small per cent of those who do are blessed with good -digestion. Therefore an old age diet is quite as important to the -student as infant feeding. - -For purposes of convenience, I will put all cereal products, legumes, -and white potatoes in the starch or bread class, and henceforth they -will be referred to as such. - -[Sidenote: Meat and bread produce old age] - -The majority of disorders that mark the difference between youth and age -may be traced directly to the overconsumption of meat and bread, -especially cereal starch. The hardening of the arteries, the stiffening -of the cartilage, the enlargement of the joints, and the general lack of -flexibility throughout the body is due almost wholly to the -overconsumption of these two staples. - -[Sidenote: Uric acid in rheumatic conditions] - -Uric acid is always present in gouty and rheumatic conditions, but it is -there as Nature's defense against our sins, and not as a primary cause. -Meat is not the cause of uric acid as has been popularly taught. Uric -acid is one of the constituent elements of all animal bodies, and when -the normal supply in the human body is supplemented by that which is -contained in the body of the animal upon which we prey, we are -oversupplied. This is as far as meat-eating contributes toward uric acid -poisoning. - -[Sidenote: Soluble starches desirable] - -When the body is young and growing, it can consume and appropriate a -considerable quantity of starchy or structural material, but when it is -fully grown, or has turned forty, it can subsist healthfully upon a diet -containing only from three to five per cent of starch, and as one -becomes older the more soluble forms of starch should be taken, such as -the starch contained in green peas, beans, and corn, which, immature, is -readily soluble and assimilable. The starch in the banana is also easily -appropriated and easily oxydized, and will be found to agree with many -who cannot eat starch in any other form without producing fermentation. - -After the fiftieth year the diet becomes more and more a factor needing -special attention in the daily regimen, both as to selection and -quantity; and with advancing age the quantity of food should be -gradually reduced until the minimum which will support life healthfully -is reached. - -[Sidenote: Importance of diet with advancing age] - -In old age the diet should be governed by the same general rules as -those of younger people; that is, elderly people should select, combine, -and proportion their food according to temperature of environment, -labor, and age. Those performing manual labor can use and eliminate food -material which would produce uric acid and other poisons in the body of -the sedentary worker. - - -THREE PERIODS OF OLD AGE - -[Sidenote: Diet from fifty to sixty] - -Old age may be divided into three periods. From fifty to sixty the diet -should consist of a very limited quantity of bread products (not more -than two per cent); fresh green vegetables, fresh mild fruits, nuts, a -normal quantity of milk and eggs, a limited quantity of sugar, and a -moderate amount of fats. - -[Sidenote: Diet from sixty to seventy] - -From sixty to seventy the amount of cereal starch should be reduced to -one per cent, or not more than two per cent, while the other articles -named may be taken as suggested from fifty to sixty, gradually -eliminating starchy foods, and increasing foods containing proteids, -casein, and albumin. - -[Sidenote: Diet from seventy to one hundred] - -Between the ages of seventy and one hundred, the same general -suggestions as those above laid out should be followed, eliminating -entirely all cereal products. The more soluble forms of starchy or -carbohydrate foods, such as potatoes, bananas, and green peas, beans, -corn, etc., may be taken. (See Lesson XIII, Vol. III, p. 632.) - -The necessary amount of fats, albumin, casein, and proteids must be -governed by activity and temperature of environment. - -The following are suggestions for one day's menu, in spring and summer, -age between fifty and sixty. Choice of menus may be exercised, but each -menu should be taken in its entirety. - - MENU I MENU II - - BREAKFAST - - Melon or subacid fruit One or two very ripe bananas, - One egg--coddled with figs, cream, - A potato or a very little and nuts - coarse bread Choice of fruit--non-acid - A glass of clabbered milk or Two glasses of milk - buttermilk - Two tablespoonfuls of raisins, - with cream and nuts - - LUNCHEON - - Choice of peas, corn, beans, Choice of carrots, parsnips, - or creamed onions beans, squash, or asparagus - Eggs or buttermilk A baked sweet or a white - A baked potato potato - A salad or something green, A glass of buttermilk - with nuts Cream cheese, dates, and - A banana, with cream, nuts nuts - and dates A very small portion of - green salad, with grated - nuts - - DINNER - - One fresh vegetable--spinach, A green salad - cooked ten minutes Two fresh vegetables - One egg or a very small A sweet or a white potato, - portion of fish with sweet butter - A baked potato A glass of sour milk - Choice of dates, figs, or - raisins, with cream cheese - and nuts - -In cases of constipation, two or three tablespoonfuls of coarse wheat -bran (cooked, if desired) should be taken with the breakfast and the -evening meal, and a spoonful just before retiring, taken in a glass of -water. Such fruits as plums, peaches, or berries should be taken daily, -just after rising and just before retiring. - -The following are suggestions for fall and winter menus, for a person -between the ages of fifty and sixty: - - -BREAKFAST - - Oranges, apples, pears, or soaked prunes - An egg and a small portion of either plain boiled wheat or rice - A very ripe banana, with nuts and raisins - -NOTE: Sweet fruits may be taken instead of the acid fruits suggested, -and milk instead of eggs. - - -LUNCHEON - - One or two fresh vegetables, such as carrots, onions, turnips, - cabbage, or beans - Celery or any coarse plant - A potato or a very small portion of corn - -If not very active, the luncheon may consist of two glasses of -buttermilk and a spoonful of wheat bran. - - -DINNER - - Choice of two fresh vegetables - A baked potato - Choice of fish, eggs, or buttermilk - Corn bread or a very small portion of coarse cereal - -All fresh, watery vegetables should be cooked in a casserole dish. - -A sufficient quantity of water should be drunk at each of these meals to -bring the moisture up to about sixty-six per cent of the meal--two to -three glasses. - -These meals are mere suggestions, and are therefore subject to many -variations. - -All green salads may be substituted for one another; all starchy -products--grain, potatoes, and legumes--may also be substituted for one -another. - - -ATHLETICS - -[Sidenote: Every diet should be an athletic diet] - -The diet for the athlete really differs but little from that which -should be taken by every person in normal health, the object in all -cases being to secure the greatest degree of energy from the least -quantity of food. In order to do this, the laws governing the selecting, -the combining, and the proportioning of foods should be observed. When -the digestive, the assimilative, and the excretory organs are properly -performing their functions, the object should be to gain the highest -efficiency in food with the least amount of loss or waste. Every diet, -therefore, should be made an athletic diet. - -In dealing with the public at large, the work of the practitioner will -be confined very largely to prescribing for those who, by violation of -Nature's laws, have become dis-eased, or in some way physically -abnormal, and in these cases, of course, a remedial or counteractive -diet first becomes necessary. - -[Sidenote: General diet for normal athlete] - -In dealing with the athlete as a special class, however, we must -consider him as a normal creature, somewhere between the ages of twenty -and forty. We must also consider that his digestion and assimilation of -food, and elimination of waste are normal. Under these conditions, the -diet should consist of highly nitrogenous and proteid compounds, leveled -or balanced by the requisite amount of carbohydrates and fats. - -[Sidenote: Quantity of fat required at different seasons] - -If the athlete is training for action in summer, the quantity of fat -should be reduced according to temperature or climate. When the -thermometer ranges in the seventies and eighties, one ounce of fat each -twenty-four hours would probably be sufficient, while if the mercury is -down in the twenties or thirties, from two or three ounces may be -required to keep up bodily heat. - -The following are suggestions for summer athletic diet: - - -BREAKFAST - - Fruit or melon - *Corn, or boiled wheat, with nuts and cream - Eggs, whipped, with sugar and cream--lemon juice flavor - - -LUNCHEON - - Break from four to six eggs into a bowl, adding a heaping - teaspoonful of sugar to each egg; whip five minutes; while - whipping, add slowly one teaspoonful of lemon juice to each egg; to - this add half a glass of milk to each egg, and drink slowly - - *Corn or a potato - - -DINNER - - Fruit, berries, or melon - A salad of lettuce, tomato, and grated carrots; serve with dressing - of lemon juice, grated nuts and olive-oil - One fresh vegetable - An egg or tender fish - A baked potato - Buttermilk - -[Footnote: NOTE: Corn to be prepared as follows: - -Cut lightly from cob with a sharp knife and scrape down with a dull one; -serve uncooked with a little salt, sugar and cream.] - -The following are suggestions for winter athletic diet: - - -BREAKFAST - - A baked apple or an orange - One coarse cereal, with nuts and cream - Two eggs, either whipped or boiled two minutes - Very ripe bananas, with dates, nuts and cream (If bananas are not - very ripe, they should be peeled and baked) See recipe, Vol. III, - p. 677 - - -LUNCHEON - - Beans or lentils - Carrots, turnips, squash, or corn - Fish or eggs - A baked potato - Buttermilk - - -DINNER - - Two fresh vegetables - A green salad, with oil - Omelet, with grated nuts - A banana, with nuts and cream, and either dates or raisins - Buttermilk - -These menus, like those given for summer, are merely for the purpose of -suggesting selections, combinations, and proportions of food that will -meet the exigencies of temperature, environment, and work. The quantity -of food required will depend largely upon the size (physique) of the -individual, the severity of training, and the feats to be performed. It -is especially important that these suggestions be well considered at -least one day before engaging in any athletic event or work requiring -extraordinary physical effort, as the human body appropriates or uses -food from twenty-four to thirty-six hours after it is eaten. - -[Sidenote: Exposure to extreme cold or exertion] - -If one is to be exposed to extreme cold, an excess of fats should be -taken, beginning thirty-six hours before exposure. If much physical -effort is to be exerted, the diet should be balanced as to all nutritive -elements, with an excess of nitrogenous foods. In fact, these rules -should be observed by every one who desires to make feeding scientific, -and to make food his servant instead of his master, as our civilized -habits have a tendency to do. - - -SEDENTARY OCCUPATIONS - -[Sidenote: Cessation of activity means disintegration] - -Nature demands from every form of life a certain amount of activity or -motion. Any transgression of this law means disintegration. Rest is -merely the process adopted by Nature to reconvert matter into its -original elements. To whatever extent one ceases activity, Nature, under -normal conditions, inflicts this penalty. - -[Sidenote: The penalty of civilization] - -Man's civilized habits and customs have produced a class of workers who, -while at work, are deprived of their requisite amount of motion, and -who, therefore, pay the penalty by shortened periods of life, and by -numerous disorders which we have come to characterize as dis-ease. There -is but one method known to science by which these penalties may be -avoided, and by which the worker whose occupation must be sedentary may -become as healthful as his brother who can order his life in conformity -with Nature's laws. That method lies in the ordering of his diet. - -[Sidenote: Dis-ease is merely congestion] - -All dis-ease may be called _congestion_, or the failure of the body to -eliminate poisons and waste matter. The process of elimination is -assisted by activity (work or play). The accumulation of waste and -poisons in the body is measured or determined almost wholly by the diet. - -[Sidenote: Diet governed by work] - -The man who is swinging a pick or a sledge hammer in the open air may -eat or drink almost anything, because his powers of eliminating waste -are aided by his work. It follows, therefore, that those whose work is -of a sedentary nature must procure their nutrition from substances -containing the minimum of waste, and producing the maximum of energy, -and the quantity must be measured accurately by the demands of the -body, or autointoxication (self-poisoning) will result. - -Intestinal congestion (constipation), which is almost universal among -sedentary workers, is caused in nearly all cases by consuming a quantity -of food in excess of the physical demands, and which cannot be thrown -off owing to the lack of exercise. It is at this point that science must -lay out the dietetic regimen so as to make it conform to the occupation, -or to the lack of physical activity. - -The following are suggestions for a spring or summer diet for the -average sedentary worker: - - -BREAKFAST - - Cantaloup, berries or peaches, with sugar and cream - An egg - One or two bananas, with nuts, cream, and raisins (Bananas should - be baked, if not very ripe) - - -LUNCHEON - - Peas, beans, or asparagus - A heaping tablespoonful of nuts - A salad of lettuce and tomatoes, with nuts - A baked potato, tender corn, or a very little coarse bread - - -DINNER - - Melon or cantaloup - Two tablespoonfuls of nuts - One or two fresh vegetables, including an ear of tender corn - Fish, eggs, or buttermilk - Plain ice-cream, if something sweet is desired - - -GENERAL DIRECTIONS FOR SEDENTARY WORKER - -The student will recognize that in these menus the heavier foods are -prescribed sparingly, while the lighter or the more readily soluble -articles predominate. From these suggestions a fair idea of a fall and -winter diet can be drawn. - -Indigestion, sour stomach (hyper-chlorhydria), constipation, -malassimilation, and general anemia are the disorders with which the -sedentary worker is most commonly afflicted. - -In dealing with each and all of these conditions, including obesity, -which is often the result of sedentary habits, the first thing to be -done is to limit the quantity of food to the normal requirements of the -body, and in extreme cases a diet below the normal should be observed; -no one was ever made ill by underfeeding. Then, with proper care as to -the selection, combination, and proportions of food, and an increased -amount of exercise and deep breathing, the person of sedentary habits -should be made as healthy and strong as the outdoor worker in the fields -of manual labor. - - -CLIMATIC EXTREMES - -In considering a diet to meet the requirements of climatic extremes, -either hot or cold, it is necessary to reckon from normality, both as to -climate and as to the health of the individual. - -All the foregoing lessons, taken as a whole, are designed to teach one -method or theory, involving two principles: - - 1 Selections, combinations, and proportions of food that will - counteract and remove the causes of unnatural conditions called - dis-ease - - 2 Selections, combinations, and proportions of food that will bring - the body up to its highest degree of development and there maintain - it - -Under normal conditions the temperature of the body may be thoroughly -controlled by feeding. The principal process of metabolism is that of -making heat out of the fuel given to the "human boiler." The amount of -heat, therefore, that a given quantity of food will produce is -determined very largely by the amount of resistance that is met from -natural environment. - -[Sidenote: Amount of fat required in different temperatures] - -The human body, under ordinary conditions, in a temperature of 60° -Fahrenheit, will use about two ounces of pure fat every twenty-four -hours. If the temperature should drop to 30° Fahrenheit, it would -require about three ounces of fat every twenty-four hours to keep the -temperature of the body at normal. Under certain conditions of exposure -it might require as much as five and even six ounces of pure fat to -maintain normal temperature of the body, and in the extreme north, where -the temperature ranges in winter from 25° to 30° below zero, the natives -often take as much as sixteen ounces of fat during the day. Fat being -the principal heat-producing element, it is, therefore, the most -necessary thing to consider in a temperature of extreme cold. - -The student will readily understand that, in order to maintain a normal -standard of vitality and endurance, the selection of foods must be made -according to age, activity, and temperature. - -For a person undergoing a reasonable amount of exposure, and working in -a climate where the temperature is ranging between 20° and 30° -Fahrenheit, the following menus, covering one day, may be suggested: - -Immediately on rising, drink a cup of hot water, then take vigorous deep -breathing exercises, followed by a cool sponge bath and rub down. - - -BREAKFAST - -(An hour later) - - Add half an ounce of sugar to two or three eggs, and whip five - minutes; add a tablespoonful of lemon juice while whipping; mix - with this two glasses of rich milk - A tablespoonful of nuts - One very ripe banana, with cream - - -LUNCHEON - - One fresh vegetable - Lima or navy beans - A salad, with either olive-oil or nuts - A baked potato or boiled wheat (A liberal supply of butter or - cream) - - -DINNER - - A baked sweet potato - One or two vegetables - Eggs, or buttermilk, unskimmed - A baked white potato, with either olive-oil or butter - Dates, with cream cheese, or gelatin, with cream - -As the temperature becomes lower, the amount of fats and proteids should -be increased according to exposure and activity. - -The student should bear in mind that carbohydrates, proteids, and fats -are the most important factors in the winter dietary. Other articles can -be held level over a wide range of temperature, provided these three -staple nutrients are taken in the requisite proportions. - -[Sidenote: Summer diet requires scientific consideration] - -Nearly all people in normal health instinctively avoid heat-producing -foods in hot weather, and as in warm or hot climates people live more in -the open air, oxidation is therefore more perfect, and has a tendency to -aid elimination, so the errors of diet are not so serious. Nevertheless, -the food to be taken in hot climates, or the heated term of summer, -should receive scientific consideration. - -Anthropoid life, of which man is the highest type, originated in the -tropics, and nearly everything necessary for his highest physical -development grew prodigally in that country. His natural or primitive -diet was nuts, fruits, and salads (edible plants). - -Civilization has transplanted him in the north, and has laid heavier -burdens upon him, therefore he needs, in many instances, heavier and -different foods, such as the carbohydrates, proteids, fats, and the -albumin and the phosphorus in eggs. - -As the temperature becomes warmer, the heat-producing factors, such as -fats and carbohydrates (starch and sugar), should be gradually reduced. - -The following menus are suitable for the average person, in normal -health, between the ages of thirty and sixty, when the temperature is -ranging from 70° to 90° Fahrenheit: - - -BREAKFAST - - Cantaloup, peaches, or berries - Very ripe bananas, with grated nuts and cream - A glass of milk - - -LUNCHEON - - One whipped egg - A fresh vegetable - A teaspoonful of nuts - A lettuce and tomato salad - A baked sweet or white potato - - -DINNER - - Peas, beans, asparagus, or corn - A salad, with grated nuts and carrots - A potato - One whipped egg - Half a glass of milk - A service of gelatin - -These menus are mere suggestions, not invariable, and in following them -it should be remembered that all green salads may be substituted for one -another, and as a general rule such underground articles as beets, -carrots, turnips, and parsnips may be substituted for one another. Also -green corn, peas, and beans are in the same general class. (See -"Constipation," Vol. III, p. 761.) - -Observation of these rules will give the student rather a wide range of -articles to draw upon in selecting a diet for the normal person. - - - - -LESSON XVII - -NERVOUSNESS ITS CAUSE AND CURE - - -The nerves of the human body are the most important, the most complex, -and probably the least understood of any part of the human anatomy. In -conditions of health they are never heard from, therefore every -expression of the nervous system is a symptom of some abnormal physical -condition. - -[Sidenote: True meaning of nervousness] - -The usual term "nervousness" conveys to the mind of the average person -such conditions as sleeplessness, restlessness, lack of mental and -physical tranquillity, but to the trained mind of the food scientist or -physician, it means mental aberration, hallucinations, morbidity, mental -depression, lack of self-confidence, uncertainty, loss of memory, fear -of poverty, anticipation of accident, tragedy, death, insanity, and a -multitude of things that never happen. Language cannot adequately -describe or convey to the mind of another person the strange impressions -that sweep o'er the mind--the mental anguish caused by an ordinary case -of nervous indigestion. Those only who can understand why many good men -and women sometimes take their own lives, or commit some great crime, -are those who have experienced the same affliction. - -If we could correctly interpret the various symptoms given to the brain -from the nervous system, and would heed these symptoms, the body might -be kept in almost perfect health under all conditions of civilized life. - -[Sidenote: Relation of nutrition to nervousness] - -The lack of fresh air and exercise is always told by nervous expression, -but the most important and significant message conveyed by the nerves at -the brain is that concerning food and general nutrition. Instinct often -leads us to fresh air and exercise, but with our food it is vastly -different. We acquire a taste for certain things; the habit grows upon -us, and though the nerves tell the story to our senses over and over, we -heed it not because we are held behind the bars of habit by the tyranny -of appetite. In this respect the tobacco fiend, the drug fiend, and the -food fiend are all in the same class. - - -CAUSES - -Nervousness usually has its origin in disorders of the functions of -metabolism, assimilation and elimination. In other words, somewhere -between the time the food is first taken into the system, and the time -the poisonous débris of the food and the body waste is finally -eliminated, there are some grievous faults of function. - -Some deficiency in the activity and in the secreting power of any of -the digestive organs; some defect in the assimilation of the finished -pabulum; some short-coming in the process by which oxygen is carried -through the system to convert the "end-products" into less toxic -substances for final excretion--any or all of these causes may conspire -to produce nervousness. These may again, in their turn, be due to causes -that arise within the mind, inhibiting the proper functional activity of -the body. - -But overfeeding, or eating the wrong combinations of food, and lack of -proper elimination, are probably the most frequent causes of -nervousness. When we take into the system more food than the body -requires, there is bound to be a certain amount of it which cannot be -utilized to build tissue, or furnish heat, or supply mineral salts. - -This excess food, under the influence of fermentative processes, breaks -down into various poisonous products. This is especially true of the -albuminous elements of the food. For these, in the heat and moisture of -the small intestine, rapidly undergo a process of rotting--this is -exactly what it is--and develop some of the most virulent organic -poisons known to man. - -They exercise a profound depression upon all the physiological -functions, and cause an actual toxic degeneration of the nervous -protoplasm. This, in turn, causes nerve irritability, insomnia, and many -of those protean symptoms roughly grouped under the head of -neurasthenia. - -To completely relieve the condition means that a thorough reform in -habits,--and particularly in dietetic habits--must be undertaken. - -Excesses of every kind--even of play or work--must be stopped. All -possible sources of worry must be removed. Rest and recreation should be -made quite as important--in fact more so, than house-work or business. - -Sleep, and plenty of it, should be secured at all costs. Eight hours are -none too many--although ten would be better. - -Needless to say, the question of diet is of prime importance. The use of -tea, coffee, tobacco, alcohol, and all stimulant beverages, as well as -condiments, should be discontinued. - -Plain, wholesome food--with an ample supply of lecithin (or nerve fat) -such as eggs, milk, olive oil, etc., should be taken liberally. - -All sources of fermentation--especially those forms due to an excess of -starch, sugars, and acids, should be avoided. Careful attention should -be given to securing free bowel movement. - -And, above all, an equable frame of mind should be cultivated; the way -to defeat this purpose is to overwork and worry in order to accumulate -the thing called property. - -[Sidenote: Working for wealth alone defeats its purpose] - -The desire to accumulate property has for its excuse immunity from work -at some future time so that we can enjoy life, but experience teaches -us that the physical cost of this effort defeats the very purpose for -which we are striving. - - -THE REMEDY - -The victim of nervousness should first seek a complete change of -environment, and engage in pleasant, and, if possible, profitable -occupation. - -[Sidenote: Therapeutic value of working for the public good] - -Thousands of people become nervous wrecks by pursuing work for which -they have no natural taste or ability, and many become nervous from the -monotony of environment. This is especially true with women, and while -it is exceedingly difficult for countless housewives and mothers to -escape from this monotony, yet they can secure relief by becoming -interested in some work of a public or quasi-public nature, or by taking -up a "hobby" that has for its purpose some form of public good. - -All people love the plaudits and esteem of their fellow-creatures, and -there is nothing that will relieve the monotony and bring that -satisfaction which all of us desire more quickly than earnest labor in a -worthy cause. Therefore, this is one of the first and the best remedies -for that character of nervousness caused by the monotony and narrowed -life of the average woman. - -[Sidenote: The effects of wrong eating and drinking] - -The most prolific cause of nervousness, however, is incorrect, unnatural -habits of eating and drinking, therefore, the logical remedy must be -found in simplifying, leveling, and making the diet conform to the -requirements of the body governed, of course, by age, occupation, etc. - -The nervous person should eliminate from the diet acids, sweets (see -Lesson VIII, Vol. II, pp. 313 and 332), flesh foods, and all stimulating -beverages. - -The following menus, with variations according to the available supply -of fruits and vegetables in season, should be adopted: - - -SUGGESTIONS FOR SPRING - -Choice of the following menus: - -MENU I MENU II - - - BREAKFAST - - A cup of hot water Very little farina or oatmeal, - Two baked bananas with cream - Steamed wheat--cream A glass of buttermilk - - - LUNCHEON - - Corn hominy, with butter A white potato, baked - or cream A large, boiled onion - Raisins, nuts, cream cheese Corn bread - One or two glasses of water A glass of milk - - - DINNER - - A pint of junket One egg or a morsel of fish - Bran gems A baked potato - A coddled egg (For bran Choice of carrots, parsnips, - meal and coddled eggs, or onions - see Vol. III, pp. 677 and (A green salad or spinach - 683) may be eaten at this - Hot water meal, if desired) - -One or two glasses of water should be drunk at each of these meals. - -If there is a tendency toward constipation, a liberal portion of wheat -bran, thoroughly cooked, should be taken at both the morning and the -evening meal. - -Bran possesses valuable nutritive properties, such as mineral salts, -iron, protein and phosphates, and it harmonizes chemically with all -other foods. - - -SUGGESTIONS FOR SUMMER - -BREAKFAST - - - Melon, or any mild subacid or non-acid fruit, such as pears, baked - apples, sweet grapes, very ripe peaches, Japanese plums, or - persimmons - Choice of whipped egg or junket - A banana--natural, or baked, if the digestion is slightly impaired - - -LUNCHEON - - A fresh green salad, such as celery or lettuce, with oil or nuts - Onions, uncooked - A whipped egg - Carrots, peas, or beans - - -DINNER - - Corn, carrots, peas, beans, or squash - Half a cup of plain wheat bran, cooked - A baked potato - A glass of water - - -SUGGESTIONS FOR FALL - -In adopting the two-meals-a-day system, the noon meal should be omitted. -This gives the stomach and the irritated nerves a rest, and creates -natural hunger which augments both digestion and assimilation. (See -Lesson XIII, p. 630). - - -BREAKFAST - - Melon or peaches - A very ripe banana, with soaked prunes and cream - A spoonful of nuts - One or two spoonfuls of whole wheat, cooked very thoroughly - One egg, prepared choice--preferably whipped - One glass of water - -A green salad or some sweet fruit may be eaten at noon if very hungry. - - -DINNER - - Squash or pumpkin, cooked en casserole - Fresh string beans - A baked sweet potato - One or two tablespoonfuls of nuts--choice - Junket or gelatin - A glass of water - - -SUGGESTIONS FOR WINTER - -FIRST DAY: On rising, drink two cups of cool water, and devote from five -to ten minutes to vigorous exercises and deep breathing. - - -BREAKFAST - - A cup of hot water or thin chocolate - A small portion of boiled wheat - One exceedingly ripe banana, eaten with cream - One or two eggs, whipped--cream and sugar added - One or two figs, with cream and either nuts or nut butter - - -LUNCHEON - - Two eggs, whipped; add a flavor of sugar, orange juice, and a glass - of milk - A cup of hot water - - -DINNER - - Turnips, carrots, parsnips, onions--any two of these - A baked potato or baked beans - A small portion of fish, white meat of chicken, or an egg - -Just before retiring, take exercises as prescribed for the morning, and, -if constipated, two or three tablespoonfuls of wheat bran. - -SECOND DAY: The same as the first, slightly increasing the quantity of -food if hungry. - -THIRD DAY: The same as the second, adding one or two baked bananas to -the morning meal, and varying the vegetables according to the appetite -for the noon and the evening meal. Nearly all vegetables such as -turnips, beets, carrots and parsnips may be substituted for one -another. - - -FOURTH DAY: - -BREAKFAST - - - Tokay or Malaga grapes - A cup of hot water - Two eggs, lightly poached, or a very rare omelet - A whole wheat muffin or a bran gem - A cup of chocolate - A liberal portion of wheat bran (one-fourth oatmeal), cooked and - served as an ordinary cereal, eaten with butter - - -LUNCHEON - - Choice of either _a_ or _b_: - - _a_ Two eggs, prepared as follows: Break into a bowl. Add a - teaspoonful of sugar to each egg. Whip five minutes very rapidly - with a rotary egg beater. Add a glass of milk and a teaspoonful of - orange juice to each egg - - _b_ A quart of milk and half a cup of bran - One baked banana - - -DINNER - -Any green salad--celery or shredded cabbage (very little), with salt and -nuts - - Choice of any two fresh vegetables - - Choice of: - - _a_ One or two exceedingly ripe bananas, baked, eaten with butter or - cream - - _b_ Figs or raisins, with cream - A glass of water - - -Exercise the same as prescribed for the first day. - -FIFTH DAY: The same as the fourth day. - -SIXTH DAY: The same as the first, repeating these menus for a period of -three or four weeks. - -The nervous person should eat very sparingly of bread and cereal -products, with the exception of bran and a few coarse articles, such as -flaked or whole wheat or rye, and these should be taken sparingly while -under treatment. - -A generous quantity of water should be drunk at meals, and mastication -should be very thorough. - -If the body is overweight or inclined toward obesity, the diet should -consist of fewer fat-producing foods, such as grains, potatoes, milk, -eggs, and an excess of vegetable proteids. If underweight or inclined -toward emaciation, the fat-producing foods should predominate. - -Under all conditions of nervousness the patient should take an abundance -of exercise and deep breathing in the open air, and sleep out of doors, -if possible. An abundance of fresh air breathed into the lungs is the -best blood purifier known, and if the blood is kept pure, and forced -into every cell and capillary vessel of the body by exercise, the -irritated nerves will share in the general improvement. - -The cool shower or sponge bath in the morning, preceded and followed by -a few minutes' vigorous exercise, is a splendid sedative for irritated -nerves. - - -RECREATION - -The nervous person should divide the day as nearly as possible into -three equal parts--eight hours' pleasant but useful work; eight hours' -recreation, and eight hours' sleep. - -[Sidenote: Necessity for true recreation] - -Under modern civilized conditions the majority of people do not seem to -understand recreation. The summer seashore resorts, with their expensive -attractions and whirling life, the great hostelries in the hills and -mountains, and the lakes where thousands of people congregate, entail -upon them certain duties, anxieties, expectations, disappointments, and -often financial strain that deprive these places of all features of -recreation, and make the sojourn there one of labor and strife. The real -purpose that takes most people to these resorts is to be seen; to "star" -themselves before the multitude, which in its last analysis is a kind of -vanity, and it is obvious that from any effort in this direction no -recreation can be obtained. - -The nervous person should seek a few congenial and thoughtful -companions, and get back into the great heart of nature where -everything moves in obedience to supreme law. Associate intimately with -animals; study their habits, and notice how they respond to kindness; -admire their honesty; analyze the love and fidelity of a dog. This is -true diversion and recreation. This defines the purpose of life, if -there be purpose behind it. This draws a sharp distinction between the -condition that makes nervousness and the condition that makes honest, -thoughtful, useful human beings. - - - - -LESSON XVIII - -POINTS ON PRACTISE - - -INTRODUCTION TO POINTS ON PRACTISE - -The preceding lessons were written through a period of many years' -active practise in treating dis-eases by scientific feeding. They were -intended as a normal course to qualify doctors, nurses, and those who -wished to treat dis-ease by this method. However, the demand for this -class of information has come from people in every walk of life, -therefore the lessons, and all technical matter composing this entire -work have been most carefully revised and rewritten in simple language -so that any person of ordinary intelligence can comprehend them. - -The following lesson is intended for the guidance of the practitioner in -beginning his work in this branch of the healing art. - -Inasmuch as nearly all human ills are caused by errors in eating, the -preceding lessons have been confined almost wholly to dis-eases that -originate in the digestive organs. - - - - -Lesson XVIII - -POINTS ON PRACTISE - - -[Sidenote: Dietetic treatment is reconstructive] - -There are a great many abnormal conditions of the human body classed as -dis-eases that bear a very remote relation to diet, but in practise the -student will soon learn that many of these conditions, which have not -been considered in these lessons, will entirely disappear when the diet -is perfected. This is true because dietetic treatment, based upon the -fundamental laws of nutrition, is reconstructive, hence every part of -the anatomy shares in the general improvement. - -[Sidenote: Scope of scientific feeding] - -There are many logical arguments to support the theory that there are no -incurable dis-eases. There are many cases, however, where the vitality -has become so low that recovery from dis-ease is impossible, but if the -patient could be taken in time, the correct diagnosis made, and the -proper food, air, and exercise given, Nature would begin her work of -rebuilding at once. In view of these facts it is somewhat difficult to -fix a limit to the scope of scientific feeding. - - -SUGGESTIONS FOR THE PRACTITIONER - -[Sidenote: The value of letters] - -The science of prescribing diet is a work that can be best conveyed to -the patient in writing, hence one of the first and most important things -for the new practitioner to do is to study the art of polemics--acquire -the ability to write plain, convincing literature and letters. This is -one of the greatest arts within the scope of human learning, and is -probably susceptible of greater development than any other branch of -human endeavor. - -Every person has his own individual method of expression that should be -preserved and cultivated. Select some good author and copy his logic, -but not his language. For this purpose I would recommend the works of -Henry George, the great economic philosopher--and probably one of the -greatest polementitians that ever lived. - -[Sidenote: Writing is mental calisthenics] - -The student should begin by taking up some simple branch or certain -subject of his work, and writing a short argument or essay upon it, -using every fact that he can possibly command to convince imaginary -readers of the correctness of his theories. Select a new subject and -write something on it every day. This is merely mental calisthenics, and -after a month's training the thoughts and the language will flow with a -freedom that will enable the student to write just as he feels. - -[Sidenote: A booklet describing your work] - -It would be well to arrange an argument based upon each lesson -separately, dividing it into short chapters. These arguments or essays -should be logically arranged to form a booklet, with proper title, as -such representative literature is vitally necessary to the growth and -the success of your work. It will also be found that this will be -splendid mental exercise, and will serve well in presenting your work, -either orally, or by letter. - -[Sidenote: The personality of the writer] - -Every one should endeavor to be original in his literature; in other -words, no special effort should be made to quote any "authority" or to -copy the style of other writers. Put your own personality into your -work, for the most successful writer is not always the one who uses the -most learned, polished or scholarly language, but the one who can convey -his thoughts to the minds of others in the simplest and the most -comprehensive language. - -Language at best is but a vehicle for conveying the thoughts of one -person to the mind of another, and while there are accepted standards in -literature and letters, from which one should not make too radical a -departure, yet the ability to present one's convictions, or position -convincingly should be of first consideration. - -The most important thing in writing is to have something to say; then to -say it so that it can be understood. - - -VALUE OF EXPERIENCE - -Experience is the only method by which theory can be converted into -knowledge. The best possible source of information, therefore, is -personal experimentation. If the student should have any disorder, -especially of digestion and assimilation of food, or elimination of -waste, he should experiment upon himself along the lines laid out in -this course. He should keep an accurate record of selections, -combinations, and proportions of food, with results or symptoms. He may -thus be able to arrange menus for himself, even more effective than -those given as examples or guides throughout the course. - -If there are no personal disorders that will permit of such experiments, -then they should be made upon some other person with whom the student is -sufficiently familiar in order that accurate information concerning the -results may be secured. - -Though the student may be normal and healthy, it is possible to make -many valuable experiments in regard to special adaptations of diet, such -as combinations to induce natural sleep; to produce and to relieve -constipation and diarrhea; to produce excessive body-heat when exposed -to cold, or the minimum of heat in summer, or in warm climates. - - -VALUE OF DIAGNOSIS - -Correct diagnosis is one of the most important factors in the practise -of applied food chemistry, and when a correct diagnosis has been made -the remedy will suggest itself if the student has a thorough -understanding of causes. - -[Sidenote: Causes sometimes very remote] - -In diagnosis it is often necessary to ascertain the patient's general -habits of eating during the few years prior to the appearance of the -disorders. As an example, rheumatic conditions are often superinduced by -an overconsumption of starch, usually cereal starch and acids. This -overindulgence may have continued for several years before the -appearance of any rheumatic symptoms. The primary causes being residual -in the body, exposure, low vitality, or extreme climatic changes may -give expression to them in the form of rheumatism, or some kindred -trouble. - -[Sidenote: Value of limited feeding] - -After determining the causes, a diet should be designed which will -counteract existing conditions. This may usually be accomplished by -limiting the quantity of food somewhat below the demands of normal -hunger. This will give the digestive organs less work to do, and the -body an opportunity to take up or consume any excess of food matter that -may have become congested. In cases accompanied by loss of hunger, it is -sometimes necessary to put the patient upon an absolute fast from one to -three days, but in the majority of cases a semi-fast is best, -prescribing light, nutritious foods of a remedial character. - - -EDUCATE YOUR PATIENT - -In beginning treatment each patient should be made acquainted with the -fact that the radical change in diet may bring slight discomfort. While -the system is adjusting itself to the new regimen, there is usually a -slight loss of weight and a feeling of weakness or lassitude. - -[Sidenote: Curing a slow process] - -It should be impressed upon the mind of the patient that regaining -health and strength is in reality a process of growth or evolution, -hence slow and gradual; that when one has violated the laws of health -for many years, Nature will not, or probably cannot forgive all these -sins and repair all these wrongs in a month or two. However, when one -gets in harmony with the physical universe, and conforms to the laws of -his organization, Nature will construct (cure) much more rapidly than -she formerly destroyed (produced dis-ease). - -[Sidenote: The patient should agree with the diet] - -The practitioner may have many cases that for some seemingly mysterious -reason will not respond to a perfectly natural diet and will, therefore, -be called upon to change the diet from time to time in the vain hope of -finding combinations of food that will agree. In these cases the student -should not be led to deviate too far from what he knows to be a natural -and chemically harmonious regimen. If such a diet does not produce the -desired results, it is not always the fault of the food, but the fault -of the patient. If the food is right, and does not agree, it is the -patient that is wrong, hence the logical thing to do is to make the -rebellious patient agree with the food, instead of searching for a food -to agree with the patient. - -These facts should be impressed strongly upon the mind of the one under -treatment, and he should be prevailed upon, if possible, to conform -strictly to a correct diet until Nature is given time and opportunity to -bring about an adjustment between the individual and his food. - -It has been the custom of the medical profession for centuries to shroud -its work in mystery, to write prescriptions in a dead language, to keep -patients in ignorance of the remedies being applied. This seems to be -necessary, probably because an intelligent discussion of allopathic -drugs, their sources and their constituent elements would, no doubt, -prove fatal to their administration. The food scientist should follow -exactly the opposite course. He should make a very careful diagnosis, -taking into account the diet, habits of exercise and exposure to fresh -air prior to the appearance of the dis-ease, as well as at the time of -treatment. By giving the patient a thorough understanding of your work, -you gain his confidence and faith, which wield a very powerful influence -over the body. - - -EFFECT OF MENTAL CONDITIONS - -[Sidenote: Worry or fear causes stomach trouble] - -A very careful examination should also be made of the mental conditions. -Worry, fear, or anxiety often produce serious digestive trouble which -is generally attributed to other causes, and which should be treated -very differently from the same trouble caused by errors in eating. - -During my professional work many patients have come to me laden with -fear, caused by the thoughtless or perhaps reckless statement of some -physician. It is indeed as great a crime for a doctor to pass the -"sentence of death" upon a man who comes to him for help as it would be -for the judge of a court to pronounce the death sentence upon a prisoner -without hearing the evidence, and some day when the power of the mind or -suggestion is understood, it will be so considered. - -[Sidenote: What Christian Science has done] - -It is impossible to fully estimate the effects of fear on the human -body. Each year, I become more and more impressed with the fact that -fear is one of the most potent factors in the cause of dis-ease. -Christian Science has relieved thousands of people through the simple -presentation of a philosophy that induces the individual to throw off -this burden of fear. It matters not whether this burden is cast upon the -Gentle Nazarene or John Doe, the fact that it has been disposed of often -leads to relief and recovery. Christian Science has done the world a -great service--it has put out the fires of an orthodox hell by pouring -into it orthodox medicine. - -With a clear knowledge of the powerful psychological law, and the laws -of human nutrition, the student has at his command two of the greatest -forces in Nature for the relief of human suffering. - - -PUBLICITY - -[Sidenote: Value of truthful advertising] - -Judicious and truthful advertising is another important factor in the -success of the food scientist. Advertising has been considered unethical -by medical men for years. It has been discredited, not because it is -wrong, or because there is any harm in telling the public the truth -about one's business, but because so many spurious nostrums and patent -medicines were exploited by "quack" doctors, that the respectable -physician deemed it best to adopt the other extreme in his effort to -keep entirely out of this class. - -Advertising, however, is rapidly acquiring a more honest and upright -character. The best magazines and some weekly newspapers will no longer -accept advertisements of a questionable character, especially regarding -medical remedies. Many of these excellent publications go so far as to -vouch for and guarantee the honesty of everything exploited in their -pages. Such methods are gradually purifying the advertising atmosphere. - -[Sidenote: Advertising both virtuous and necessary] - -There is no logical reason why anybody who has a virtuous and useful -article, or who has discovered anything in the realm of science that -would be a benefit to humanity, as well as a profit to himself, should -not make it known as widely as possible through the instrumentality of -advertising. - -In preparing advertising literature, whether for magazines, booklets, or -letters, facts and truth concerning your work are all that is necessary. -No statement should be made that can in any way jeopardize your -reputation; nothing should be stated or claimed that cannot actually be -made good. - -For many years it has been my policy to keep my advertising -conservatively below the full limit of facts; in other words, the whole -truth concerning that which can be accomplished by scientific feeding -sometimes seems so startling to the lay mind that the experienced -advertiser will not state it as it really is. - -A patient of mine who had been in a wheel chair for twelve years, and -afflicted for twenty years with locomotor ataxia, was so much improved -within a year's time that he walked from Brooklyn to my office in New -York City to exhibit himself. He gave me a testimonial letter and the -privilege of using it in my advertisements. I wrote up the facts in -regard to his case and submitted them to my agent, who was an expert -advertiser, and he advised me not to state the facts as they were; the -public, he contended, would not accept them as true. - - -BE COURTEOUS AND TOLERANT - -It is almost impossible to estimate the moral effect of a broad-minded, -tolerant and courteous attitude toward others engaged in the practise of -the healing art. Medical doctors seldom agree, especially those of -different schools. They accuse each other of ignorance and -incompetence, and the public is sometimes inclined to concede that they -are right. - -In certainty and in truth one has confidence and strength which is -always conducive to tolerance. The food scientist, knowing the laws of -cause and effect in regard to nutrition, and knowing the proper use of -natural methods of diet and hygiene in the prevention and the cure of -specific dis-eases, needs neither to dispute with a fellow practitioner, -nor to argue with his patient. He can afford to state his position and -quietly allow Nature to prove his claims. - - - - -LESSON XIX - -EVOLUTION OF MAN - - -The following lessons, while they do not treat -directly of either the chemistry of food or the chemistry of the body, -are so closely allied to these subjects that this work would not be -complete without them. - - - - -LESSON XIX - -EVOLUTION OF MAN - -WHAT IS EVOLUTION? - - -If a resident of a city, who is not familiar with modern farm machinery, -should see a grain-binder at work, he would be impressed with the skill -and the ingenuity of man. In all probability he would think that the -machine was the product of one inventive mind. In this, however, he -would be mistaken. The reaper in its modern form is the result of -gradual development or growth. - -[Sidenote: An example of evolution] - -The earliest method of gathering grain was pulling it up by the roots. -Later, as cutting tools were invented, a rough knife was used to sever -the stalks just above the ground. An improvement upon this method was -the cycle; then came the scythe, then the cradle; and next came the -mower which was operated by horse-power. From the mower was developed -the self rake, which bunched the grain so that the hand-binders could -work with greater facility. The next improvement was a self-binding -machine. In the present machine we have all of these and many other -improvements, which give greater speed with less waste of labor and -time. - -This development of the grain-binder is a process of evolution. In order -to understand a machine so as to use it intelligently, or to make -improvements upon it, it is necessary not only to know the machine as it -actually is, but also to know the history of its development up to its -present form. - -[Sidenote: To know man is to know evolution] - -The story of the evolution of a machine is, at best, but a crude -illustration of the evolution of man. Nevertheless, the conclusion is -the same. If we are to understand man, we must study not only his -present physical and mental state, but also the history of his -development. Yet those whose work is concerned directly with -man--whether they be teachers, guiding the growth of the child; -statesmen, formulating the laws and regulations by which men are to be -controlled in their public actions; or physicians, who are supposed to -instruct and to guide men in the care of their physical well-being--are -often densely ignorant of the most rudimentary knowledge of the -evolution of man as it is now known and understood by the leading -scientists of the world. - -Our entire system of education, our ideas of health and dis-ease, our -social customs, the principles of our form of government; our ideas of -right and wrong, of rewards and punishments, are all fundamentally -concerned with the evolution of man, and when this knowledge is studied -with as much application as are the ancient languages, we may expect to -see humanity progress at a rate hitherto unknown. - -[Sidenote: Significance of the term "evolution"] - -The evolution of man has been very much misunderstood. The term -"evolution" is a broad one. It may refer to the growth of the -individual, or to the race. It may mean the development of strictly -physical organs, or of mental habits, of social customs, or of material -products of man's genius, as the great works of civilization in the form -of recorded learning, and the wonderful products of man's building -ingenuity as seen in modern cities. - -The subject of the evolution of the human race may be grouped into three -general kinds of development or growth: - - 1 The development of the physical man - - 2 The development of the mind - - 3 The development of custom and of external civilization - -Evolution in these three directions has taken place simultaneously. The -mind and the body depend upon each other for their life and actions; -while customs are merely the product of many minds working together and -communicating their ideas to each other. - - * * * * * - -The human race is but the sum of the individuals composing it. We cannot -consider the development of the individual without considering him in -his relation to the race, neither can we understand the development of -the race without understanding the growth of the individual. - -[Sidenote: Difference between inherited and acquired characteristics] - -One distinction too often overlooked by those who are not familiar with -physiological science is the difference between actual physical -inheritance and external customs. I wish to dwell at length upon this -distinction, because a lack of understanding upon this point has been -the source of many errors of judgment on the part of those who have been -interested in the subject of physical training and food science. - -At birth the individual inherits an organism with certain tendencies, -both physical and mental, but this inheritance should not be confused -with the physical habits which the child acquires by training from its -parents and its associates. Thus, the child may inherit a brilliant -mind, a weak stomach, or a sixth finger, but the child does not inherit -a liking for broiled lobster, or a fondness for golf, or for driving an -aeroplane. These are acquired and developed as habits, the same as the -child would learn English or French, or would cultivate a fancy for -parting his hair in the middle, or on the left side. - - -THE THREE GREAT PROOFS OF THE EVOLUTION OF ANIMAL LIFE - -At the present time scientists are agreed upon the general theory of the -evolution of man. The discussions pro and con regarding this, which -exist today, are either discussions of minor points which have not yet -been clearly worked out, or are the discussions of people who have -grasped only a portion of the idea of evolution, and who are ignorant of -its broader conception and of the facts which science has brought to the -light of day. - -The three great proofs of evolution are: - - 1 The actual history of the past recorded as fossils in the rocks - and in the relics of pre-historic races - - 2 The existence in the world today of a range of animals and plants - which shows living examples of earlier types - - 3 The repetition of the development of man as found in the growth of - the individual - -These three separate records of the development of living beings are -considered by scientists as a most conclusive proof of the truth of -evolution. Recorded as fossils in the rocks, we find the story of the -development of all life upon the earth, from its simplest to its highest -forms of plants and animals that live today, among which is man. - -[Sidenote: The earliest forms of animal life] - -The first forms of animal life were, in all probability, minute -one-celled organisms; these left no visible fossil remains. As soon as -animals developed hard parts in their bodies, such as shells and bones, -we find a record of their existence as fossils. The earliest recorded -forms of life were various kinds of sea-creatures, of which the modern -crustacea (lobsters, etc.), snails, clams, and various shell-fishes are -types. Later were developed boneless fishes, on the order of skates. -After these came true fishes; then amphibia (frogs, etc.); then -reptiles, birds, and, last of all, mammals, including man. - -The facts are the same, whether we take the history of the successive -forms as recorded as fossils in the rocks, or the living representatives -that remain to tell the story in another form. - -[Sidenote: The single cell is the nucleus] - -The third proof, which is the story of evolution recorded in the growth -and development of the individual, is yet more interesting. As life -developed from simpler forms, each individual animal or plant became -more complex, or carried a little further the process of growth. But the -method of reproduction of new individuals remained fundamentally the -same. Each individual began, like its ancestors, as a single-cell being. -By the process of nutrition these single cells in each case would grow, -divide, and produce various tissues and organs, but always repeating -the general story of the development of the race. - -[Sidenote: Gills in the human embryo] - -The growth of the human embryo offers many proofs of evolution, which -are wholly unexplainable upon any other theory of the origin of man, and -would in themselves prove the truth of this view of man's creation were -the proofs of geology entirely lacking. A single example will serve as -an illustration. The human embryo at a certain period develops gill -slits in the neck, the same as the embryo of a fish. This formation of -unused or rudimentary organs which are afterwards outgrown, is very -common throughout the animal world. In the upper jaw of a calf there are -formed at a certain period incisor teeth, which never grow through the -gums, but are reabsorbed and disappear as the calf develops. - -I will not go further into the proofs and facts of the general theory of -the evolution of animal life, but will now consider the later period of -the development of man, which will show us his relation to other -animals, and from which we can derive much valuable information -regarding his natural physiological requirements. - - -MAN'S ANIMAL KINSHIP - -The conception of man being descended from a monkey has been the subject -of much wit and mirth. - -[Sidenote: Man's relation to anthropoid apes] - -The scientist is not concerned with this theory; he only claims that man -is very closely related to certain monkey-like forms known as anthropoid -apes. The proofs of this assertion are abundant and conclusive. In fact, -anthropoid apes, such as gorillas, chimpanzees and orang-outangs, are -much more closely related to man than they are to other kinds of -monkeys. This relation is shown by very close resemblance between the -anatomy of man and apes, especially as to the teeth and digestive -organs. Other facts are now known, of which Darwin and early -investigators were ignorant, which prove this relation in a much more -striking manner. - -[Sidenote: Comparison of blood from man and apes] - -Late studies upon the growth of the embryo of anthropoid apes have shown -that they were at certain periods almost indistinguishable from human -embryos. Another proof, quite striking and interesting, is in the -similarity of the parasites and dis-eases of men and apes. Scientists -have, within the past few years, made a series of comparative -investigations upon the blood and serum of men and apes, which have -resulted in most remarkable discoveries. There are certain accurate -tests known to the physiological chemist by which human blood may be -distinguished from the blood of all other animals, but the blood of -these man-like apes is an exception to this, and cannot be distinguished -from human blood. - -[Sidenote: Difference in the development of man and apes] - -From these facts it is clear that the earlier types of men were -creatures whose physical development and whose habits were not very -different from those of apes. The development that has taken place since -that time is truly very wonderful and has resulted in a widening gap -between man and apes that today seems very great. The truth remains, -however, that this gap is not so much one of anatomy and physiology as -it is one of mentality and of external habits and material aids to -living that have resulted from man's greatly developed mental faculties. - -[Sidenote: Power of speech a factor in man's evolution] - -Thus, when the mind of man reached the stage of development in which the -use of articulate speech became possible, the evolution of intelligence -proceeded at a very much more rapid pace than had been possible before. -He could communicate his ideas to his fellow-creatures; concerted action -became possible, and the faculty of reason, or the ability to think was -multiplied by the number of beings who could communicate with each -other. - -The power of reason and the ability to communicate ideas resulted in the -formation of those habits which distinguish man from other animals. When -one primitive man learned the use of a club as a weapon, found how to -use sharp-edged stones as cutting tools, or discovered the wonders and -power of fire, he communicated his new-found knowledge to the other -members of his tribe, with the result that new ideas became common -property. - -[Sidenote: Man's bad habits have kept pace with his progress] - -This spreading of habits or customs took place very rapidly among men -and was the source of the various changes which distinguished civilized -life from savage life. But we must here point out that not only good -habits were so spread, but bad ones as well. The origin and the use of -opium and of alcohol, the injuries of fashionable dress and the -economic wrongs of tyrannical government originated along with the birth -of language, art, science, and all that uplifts and benefits mankind. - -Clearly, then, that man is misinformed who defends a wrong by referring -to its age and reasons that, if certain things were harmful, they would -not have survived. To the young thinker the existence of harmful ideas -and habits among mankind may at first seem inconsistent with the -principles of the survival of the fittest, but this difficulty will -disappear upon further investigation. - -[Sidenote: Factors that determine the survival of races] - -Since the beginning of recorded history many factors have helped to -determine what kind of individuals and races should survive. War, -economic wealth and poverty, intellectual beliefs, religions, and social -institutions have all been potent factors in determining who should -survive. With wealth and conquest came the opportunity to gratify -tastes and passions of which the poor individuals of weaker races could -not avail themselves. - -[Sidenote: Many habits and customs detrimental to life and health] - -Many of the habits and customs which man has developed are not necessary -to life, and may be positively detrimental to health and longevity. They -have been handed down from generation to generation, not because of -their benefit to man, but in spite of their detriment. - -Such condition of affairs would not be possible if man were not the -dominant animal. Man's intellectual supremacy has given him power over -the rest of nature, which has resulted in making his struggle for -existence much less severe. His use of weapons and of artificial -protection from natural destructive forces, as severe heat or cold, has -made it possible for him to live and to produce offspring in spite of -wrong habits and wrong methods of living, and the natural resistance of -life. - -[Sidenote: Man's organs have a limited power of adaptation] - -A prevalent error that is due to an incomplete knowledge of the facts of -evolution is the belief that organs readily change or adapt themselves -to the habits or environment of the individual. This is not true to the -extent that it is ordinarily believed. Each individual has a certain -limited power of adaptation. He may develop his lungs to a greater -breathing capacity, or train his hand for certain skilled work, but -these particular acquired habits of the individual are not inherited. - -Evolution of the race proceeds by the law of natural selection. Thus, if -those who are born with great vigor and strong lungs are enabled to live -where their weak-lunged neighbors will die, the result will be that -their offspring, having greater lung capacity, will form a race with -increased lung capacity. But the individual training of the lungs, or of -the hand, or of any other organ of the body, will not of itself change -the inherited tendency, or, to use a common term of the scientist, the -germ-plasm of the race. - -Organs and functions will change or become evolved by natural -selections; that is, where it is a matter of life and death. But where -the selective agencies depend upon other things, an organ may be used or -abused for thousands of successive generations, and yet the natural -inherited organ of the new-born child will be identical in development -and function to that of the remote ancestor. - -[Sidenote: Acquired characteristics are not inherited] - -There are abundant proofs that so called "acquired characteristics" are -not inherited. Were acquired characteristics inherited, Chinese women -would be born with small feet and the babies of the Flathead Indians -would inherit the flat head which has for generations been produced by -binding a flat stone on the soft skull of the new-born infant. - -In the light of this fact we may understand how it has been possible for -man to live through the varying dietetic habits and customs that the -constantly changing ideas and tastes of civilization have thrust upon -his physical organism. Each individual has transmitted to his offspring -the same type of digestive organs and functions that he himself -inherited from his remote anthropoid ancestors. - -[Sidenote: Meaning of expression "natural" diet] - -Thus, such terms as "back to nature," "natural diet," etc., only mean to -the food scientist the habits of life or the dietary which is most -suited to the unperverted physical organism of man. They do not imply -the meaning that is popularly given to the term, of casting aside all -the habits and customs of civilized man, but only the adapting of these -customs to the inherited physiological organism of man. - -Indeed, science may actually improve upon primitive conditions, and -still not be inconsistent with the requirements of the inherited -physiological machine. No intelligent man will dispute the advantage of -a house in a snowstorm. Yet the house is artificial. It is not "natural" -in the sense that the term is commonly used. - -Or, again, man has by the aid of civilization rendered it possible for -us to use foods far removed from their source of production, or, by -preservation, to have them at seasons of the year when nature does not -provide them. These artificial results of civilization are good. They -are a part of the story of evolution, the benefit of which no one can -question. - -[Sidenote: Man's dietetic development] - -But the great majority of the dietetic "frills" of modern man are -actually unsuited to his physiological make-up, and exceedingly harmful. -They have been developed as have habits of drink or personal adornment -and may be in direct antagonism to the ultimate well-being of the human -race. - -I have briefly reviewed the history of the evolution of man. The facts -to be remembered are: - - 1 That men are descended from earlier and more primitive types of - beings and are governed by the same general laws of heredity and - nutrition as are other forms of animals - - 2 Man, being a distinct species of animal, has particular laws that - apply only to him, and therefore we should be careful not to judge - him too closely by facts regarding other forms of animal life - - 3 Man has changed very materially in the few thousand years of his - civilization, in his external habits and customs, but very little in - his fundamental physiological processes; therefore we should be able - to judge what will be best suited for his needs by studying the - process of the development of his organs during the millions of - years that preceded the historic period. This plane of life is best - seen today in the case of savages unacquainted with fire, and in the - case of anthropoid apes. - -With this general survey of evolution, and a clear understanding of the -principles involved, I trust the reader will consider the facts here -presented in the unprejudicial spirit of the true scientist. - - - - -LESSON XX - -SEX AND HEREDITY - - -THE ORIGIN OF SEX - -That part of human life and living that is associated with the functions -of sex and reproduction is at once the cause of the world's greatest -misery and the world's greatest happiness. It is the subject of the -greatest popular ignorance and superstition, and at the same time the -field of the most wonderful of all scientific knowledge. - -For the origin of sex we must look back into the remote ages of creation -in the early stages of organic evolution. - -[Sidenote: Fundamental function of the cell] - -The first essential property of matter that makes life possible is the -power of nutrition, which means the ability of the living cell to -transform other chemical substances into its own protoplasm or living -substances. - -But this world would have remained a barren mass of igneous rock if -nutrition had been the only function with which the earlier forms of -life were endowed. Not only must the living cell be enabled to grow by -absorbing other substances, but it must reproduce itself, or multiply -the number of living individuals. - -[Sidenote: First form of reproduction] - -The first method by which this was accomplished was undoubtedly one of -simple division; that is, the living cell grew by absorbing other -substances and when sufficient size had been attained, divided, forming -two daughter-cells. This division process of reproduction is the form by -which all bacteria (so-called dis-ease germs) and many other lower forms -of life increase their numbers. - -[Sidenote: Second form of reproduction] - -[Sidenote: Strength in fusion of cells] - -This process of reproduction, by simple division, was early supplemented -by another process of reproduction in which two living cells first fused -or combined and then divided to form two or more daughter-cells. This -form of reproduction seems to have added stimulus or vitality to the -organisms. The supposed reason for this is that the isolated cell was -inclined to weaken or lose its chemical balance or tone. The exact -nature of this deterioration is not very clearly understood, but in a -higher form of life it is well illustrated by the tendency of certain -plants to "run out" when grown continually in the same soil, or of -animals to become weakened when inbred. At least, all scientists concede -that with the process of fusion or the combining of two cells there is -added a stimulating and invigorating force which enables life to combat -more successfully the unfavorable elements of its environment, and to -change or evolve into higher forms. - -[Sidenote: Sexual reproduction in plants] - -[Sidenote: Fertilization of orchids] - -Throughout the range of plant and animal life this process of cell -union, or sexual reproduction, has grown and become elaborated into most -varied and wonderful forms. Large volumes could be written describing -the many wonderful adaptations of plant and animal life, the purpose of -which is to secure sexual reproduction. All those who have studied -botany are familiar with the many ways in which the seeds of plants are -fertilized by pollen. For instance, certain species of orchids have a -receptacle in the blossom, shaped like a teapot, which is filled with a -fluid resembling water. This little teapot has an entrance and an exit. -Near the entrance is sweet-scented nectar which attracts the bee. As the -bee passes through this gateway he is tripped up on a little trap-door -arrangement and precipitated into the fluid. His wings having become -wet, he is obliged to crawl out through the exit. - -[Sidenote: The wonderful process of flower fertilization] - -The object of this elaborate device is as follows: In the entrance -passageway is located the stigma (female organ), while in the exit -passageway the male or pollen-bearing organ of the orchid is found. The -bee visits several of these flowers consecutively, and, as he makes his -exit from each flower, he bears away on his body a portion of the -pollen, which is transferred to the stigma of the next flower visited; -while the bee, being forced to go through a "plunge bath" before -visiting another flower, acquires a fresh load of pollen in each case. -This scheme is a certain means of securing fertilization or sexual -reproduction, and positively prevents inbreeding (the fertilization of a -flower by its own pollen). This is merely one of the wonderful -adaptations of nature in the solution of the sex problem. - -[Sidenote: Reproduction among fishes] - -[Sidenote: Nature's wasteful methods] - -In the animal kingdom the methods of sexual reproduction are also varied -and wonderful. In many of the lower forms of animals, such as the -various sea-creatures, the methods of reproduction may be those of -division, as first mentioned, or a method combining division with true -sexual reproduction. In the case of fishes, the eggs of the female are -deposited in the bottom of a stream and are later fertilized by the -sperm-cells of the male fishes. This involves a tremendous waste of -reproductive cells, scarcely less extravagant than the waste of pollen -in plants, such as is seen in a corn-field when the ground becomes -yellow, during the tasseling season, with the myriads of pollen grains -that failed to secure lodgment upon the silks of the young ears of corn. - -[Sidenote: Reproduction in higher forms of life] - -In the types of animals that are of higher form than fishes, that is, -reptiles, birds, and mammals, the fertilization of the germ-cell (egg) -takes place within the body of the female. In the case of the latter -group--mammals--the true egg is hatched within the body of the female, -and the offspring, or embryo as it is known to scientists, grows there -for a considerable period before birth. - - -A RATIONAL VIEW OF SEXUAL HEALTH - -The anatomy and the physiology of reproduction will not be considered in -detail in this work, as this would require a very lengthy and technical -treatise. The remainder of the lesson will be devoted to the relation of -the reproductive functions to general health and happiness. - -[Sidenote: Development of reproductive instincts] - -In the process of evolution this function of reproduction was vitally -essential to the life of the race. As a result there developed in all -animal life strong sexual or reproductive instincts. As is plainly -evident, all animals, including man, with such instincts most strongly -developed would be the most successful in producing young, and through -these offsprings the race or species would inherit like reproductive -desires. - -[Sidenote: Kinship of the sexual, paternal and social instinct] - -In the case of man and the higher form of animals, this general -instinct, the purpose of which was to produce offspring, became -diversified in to many instincts. Not only does the reproductive -instinct in this broad sense include what is commonly known as sexual -passion in man, but it may very truly be said to be the essence of -sexual love and parental love. Broad-minded scientists are even inclined -to believe that the so-called social instinct or love for our fellowmen -is but a distant reflection or shadow, as it were, of the original or -natural instinct to produce offspring. - -There has arisen among civilized man a tendency to separate and class as -two distinct things the strictly physical element of sexual desire, and -the associate emotion of intellectual love between the sexes. As a -matter of fact there is no distinct line of demarcation. - -[Sidenote: Overindulgence, degenerating and destructive] - -That the former instinct has grown into disrepute and has come to be -considered a forbidden topic in polite society, is due to the fact that -sexual passion, like all other human acts which may be a source of -gratification, can degenerate by overindulgence into a destructive and -demoralizing vice. This is equally true of other forms of appetite, but -the reason that the instinct of sex, when degenerated, becomes such a -tremendous source of destruction and death is because of the important -part played in the game of life by the reproductive function. - -[Sidenote: Relation of sexual functions to the nervous system] - -The functions of reproduction are, in both sexes, very intimately and -closely associated with the nervous or vital mechanism of the entire -body. For this reason, when the sexual function are perverted or abused -the result is serious injury to the general nerve tone or vital force of -the system. Likewise the contrary proposition is true; therefore, when -for any reason, the general nervous tone or vital force of the body is -deranged, the associated result is frequently abnormal passion or -weakened sexual functions. - -[Sidenote: Necessity for popular knowledge concerning sex] - -A great deal of literature has been written and circulated throughout -the country by well-intentioned individuals purporting to give popular -knowledge regarding the subject of sex. But such literature has greatly -exaggerated the evils and the dangers connected with sexual health. -Outside of specific germ dis-eases transmitted through the sexual -organs, and which, while serious, have been painted much darker than the -facts justify, there is little excuse for all this horror and scare -about sexual weakness and perversion. - -[Sidenote: Relation of nutrition to sexual health] - -Sexual health, like mental or muscular health, is a matter of common -sense and right living. Proper feeding, proper oxidation, proper -circulation (exercise), perfect elimination of waste-products, and a -suitable distribution of both mental and physical work will result in -perfect nutrition. This means normal, wholesome body-fluids and -body-cells. With these things gained, the sexual organs and sex-function -will have a fair opportunity for normal existence, and the matter of -sexual health, and the consequent happiness which accompanies it, is -then simply a matter of temperance, common decency, and self-control. - - -EMBRYOLOGICAL GROWTH--PRENATAL CULTURE - -[Sidenote: Superstition concerning prenatal culture] - -Upon the growth of the human embryo, or so-called prenatal culture, -there exists a great deal of popular superstition, which is utterly -groundless from the standpoint of accurate science. The views that have -been promulgated regarding prenatal culture are for the main part -harmless, and, for that matter, may be productive of good. - -[Sidenote: Theory of prenatal culturists] - -The idea of the prenatal culturist is that the mental as well as the -physical growth and development of the unborn child can be controlled by -the mother. The only ground for this belief is as follows: The child is -nourished from the blood or nutritive fluid of the mother, with the -result that the growth and the development of the child may be very -readily influenced by the nutrition of the mother. - -[Sidenote: Influence of fright, anger, etc.] - -The mental condition of the mother has an influence on the growth of the -child, but it is indirect. All organs and functions of the human body -are controlled by the nervous system, and if the nervous impulse be -deranged or weakened it may result in a serious impairment of nutrition. -For this reason fright, anger, and other strong passions may result in -lasting injury to the unborn child, but this injury is at most a matter -of stunting or malnutrition, and cannot result in the voluntary mental -life of the mother being transmitted to the child. - -[Sidenote: Mother's nutrition the only factor in influencing her child] - -As evidence of these assertions, I would call the reader's attention to -the fact that there is no nervous connection whatever between the embryo -and the mother, but after the fertilization of the germ-cell, the only -way in which the mother can influence the growth of the child is by the -nutrition which her blood supplies to the growing tissue of the embryo. - -[Sidenote: Birthmarks] - -As further proof of these statements, I will cite the investigations of -Darwin in regard to the popular superstition of birthmarks. At the -instance of Mr. Darwin, some seven or eight hundred women of a London -hospital were very carefully questioned before the birth of the child, -as to any incidents which had happened that, according to popular -notions, might result in birthmarks or deformities. In no instance was -any incident given which resulted in the expected deformity; but the -most interesting feature of the investigation was that several women -whose children were born with birthmarks recalled, upon seeing the -deformity, some incident which seemed to give a possible explanation, -thus showing to the mind of anyone familiar with psychology that the -true explanation of all so-called remarkable incidents of birthmarks and -of prenatal influence is merely one of superstition or self-deception. - - -HEREDITY - -How often we hear someone remark upon the wonders of heredity. People -are astonished because John should look like John's father. As a matter -of fact, the astonishment should come the other way. The child is but a -continuation of the life of the parents. The cells from which the child -develops have within them the power to grow and to produce individuals -like the parents. This is wonderful, but it is only another form of the -wonder of a willow twig growing into a willow tree when placed in moist -earth. - -[Sidenote: Why the child is not identical with parents] - -To the scientist, then, the wonder comes, not in the fact that the child -resembles the parent, but in the fact that the child is not identical -with the parent. Part of the explanation of this lack of identity, or, -as it is known to science, variation, is due to the fact of sexual -reproduction; that is, to the fact that the child has two parents -instead of one. - -[Sidenote: Microscopic study of reproductive cells] - -The physiological process which takes place in the union of two -reproductive cells is truly most wonderful. Of late years this has been -studied under powerful microscopes and has resulted in some very -wonderful revelations of the mysteries of Nature. - -[Sidenote: Chromosoms in different species] - -The nucleus (center of growth) of the parent cells contains little -thread-like structures known as chromosoms. These chromosoms are -considered to be the physical basis of heredity. In each species of -animal there is a definite and a different number. - -[Sidenote: Action of the chromosom] - -When the sperm-cell unites with the female or germ-cell, these -thread-like chromosoms pair off and unite each chromosom with the -corresponding structure from the other cell. The combined structures -then divide, and half of each chromosom is cast out of the cell-nucleus, -and plays no part in the life of the future being; the other half is -retained and divides as each new cell is formed. - -Thus we see that every part of the new individual is the result of the -fusion or combination of the two parents. This explains the variation of -inheritance, and through this source must be traced all traits of -heredity. After the original fusion of these microscopic physical -elements of heredity, the future development of the individual is wholly -a matter of environment and nutrition. - - -WHAT HEREDITY IS - -[Sidenote: General characteristics due to heredity] - -What heredity is and what it is not will now be considered in a -practical way. It is clearly a matter of heredity that a man is born a -man and not a monkey. Likewise, it is clearly a matter of heredity that -distinguishes the various races of men. We could go farther and trace -out and describe many of the physical distinctions which mark families, -and even individuals, such as general size of frame, form of -countenance, color of hair and eyes, etc. - -[Sidenote: Characteristics not attributed to heredity] - -Among mental traits we can safely ascribe to heredity only general -distinctions. Intellectual parents are more likely to give birth to -intellectual children than are parents whose natural mental faculties -are less developed. There is also no doubt that certain natural -characteristics of mind, such as quick temper, musical ability, etc., -may be inherited. The belief, however, in the inheritance of many less -distinct features, both physical and mental, is not well established by -scientific investigation. Strength of muscle, control of the nervous -system, susceptibility to, or freedom from dis-ease, etc., are more -matters of nutrition and environment than of inheritance. The idea that -consumption, alcoholism, etc., are inherited, or that the education or -training of parents along certain lines will result in children with -faculties adapted to similar education, is not in accordance with -scientific knowledge. - - -SUMMARY OF FACTS REGARDING SEX AND HEREDITY - - 1 The function of sex has been developed in the process of evolution - for the purpose of perpetuating life. - - 2 The sexual functions are very closely related to the life of the - individual, and can be normal only when the laws of nutrition and of - general hygiene are observed. - - 3 The idea of prenatal culture as commonly taught is a delusion; the - only method that the mother can employ to control the growth of her - unborn child is to live a wholesome, normal life, physically and - mentally, and thus supply her own body and that of the child with - perfect material for the building of living cells. - - 4 The powers of heredity are often overestimated, and many of the - weaknesses and disorders of life supposed to be inherent can be - overcome by proper nutrition and environment. All life, whatever be - the inherited tendencies, will be developed to the highest possible - capacity by obeying the laws of individual growth, for in the - individual, as in the race, Nature is always striving to bring the - products of her work to the highest degrees of perfection. - - - - -LESSON XXI - -REST AND SLEEP - - -REST - -[Sidenote: Opposing forces in nature] - -Throughout all nature we observe the phenomena of universal rhythm, -manifested in opposing forces, such as heat and cold, light and -darkness, construction and destruction, etc. The human body is as much -affected by this rhythm as is any other form of life. - -[Sidenote: Opposing forces in human system] - -There are two forces continually at work within us, one toward -destruction and disintegration, and the other toward construction and -upbuilding. The common physiological terms for these activities are -"waste" and "repair," and we observe them as one of the distinct -manifestations of the universal laws of growth, progress, and evolution. - -History moves in cycles. Even the life of nations depends somewhat upon -this same principle of the interplay of the positive and negative forces -of life. - -[Sidenote: Life and death in changes of seasons] - -We see the same thing in the changes of the seasons upon the face of the -earth. Throughout autumn and winter there is a process of decay, death, -and disintegration; leaves fall; plants and vegetables die; fruits -ripen, fall and decay. This process continues until former beautiful and -symmetrical bodies of matter are thoroughly disintegrated, and the -particles once composing them are separated into their original -elements, to be appropriated in new manifestations of life in springtime -and summer. - -[Sidenote: Human body compared to a machine] - -We are inclined to think of the human body as a machine--a marvelous, -intricate, and complex mechanism which serves our will and our desires; -as a tool with which we work out our earthly destiny. But unlike -man-made machines, it is self-repairing, self-adjusting, and contains -within itself the forces of construction, which are constantly tending -toward perfection, while our industrial machines are constantly tending -toward their own disintegration and destruction. - -[Sidenote: Constant changes in body-tissue] - -Every movement of the body, conscious or unconscious, even thought and -emotion, use up some part of the body-tissue which must be replaced by -new material. This constant change in the texture and the make-up of the -body we call "metabolism," involving the functions of digestion, -absorption, assimilation, and elimination. - -While we may regard the body as a machine, there are many points in -which the favorite comparison to a steam-engine is not exact. - -[Sidenote: Favorite comparison of the body with the steam-engine] - -The inert metal composing the steam-engine has no power in itself, nor -does power act through the different particles of metal, but it is -controlled by the external application of force, which is the result of -chemical changes caused by combustion in the fire-box. The metal of the -engine has no part in the production of this energy. It does not need to -take periods for rest, and if it were possible to supply it continually -with water and fuel, it could run steadily from the time it was started -until one or more of its essential parts were destroyed through -friction. - -[Sidenote: Necessity for rest] - -But the engineer and the fireman who drive the engine find it necessary -to rest from their labors at certain intervals, not merely for fuel and -water, but to prevent serious destruction of body-tissue. This is true -because man is compelled by hitherto unrecognized laws to give his body -an opportunity, not only for readjustment in its composition, but also -for the actual renewal of that power which animates him and makes him an -intelligent, self-adjusting, and self-controlled being. - - -THE OLD PHYSIOLOGY - -[Sidenote: The stomach as a fire-box] - -[Sidenote: Phenomenon of rest and sleep] - -According to the teachings of the old physiology, our stomachs were -fire-boxes of the human engine; food was fuel, and the stomach was -supposed to transform this fuel into work or energy by a process not -entirely clear. Just as it is impossible for the lifeless iron and -steel, within itself to transform coal and water into dynamic power, and -to apply that power to its own locomotion, so it is impossible and -entirely incompatible with reason for mere muscular tissue of the body -to extract enough energy from the food we eat to perform the work -necessary for that transformation itself, besides enough more to carry -on all the functional activities of the system, and at the same time to -do hundreds of foot-tons of physical labor. In this fact lies the key to -some understanding of the phenomenon of rest and sleep. - -The old physiology was really never able to explain how it was possible -for the digestive apparatus to extract, from the amount of food -consumed, the enormous amount of energy which the average person expends -each day. - - -REST AND RE-CREATION - -[Sidenote: Change of occupation not re-creation] - -These terms are often confused. When one is engaged in some occupation -or activity other than his regular vocation, it is commonly called -"re-creation." This is a misconception, because it is merely a change -in activity and must also be more or less destructive to other sets of -nerves or muscular tissue. It is not in reality re-creation--it simply -throws the life-power into a new channel, which is more responsive, and -calls for less action from those parts of the mechanism which have been -employed in the work from which one is seeking relief. It is for this -reason that we find some pleasure in a new and different activity, -though it, too, may be destructive to the human cell. - -[Sidenote: Specialization in business not conducive to health] - -One may alternate from one kind of activity to another indefinitely, -which would be better than _no_ change, but the human mechanism would -finally give way under such violation of fundamental law. The mental -worker may change, however, to any manual labor requiring little -thought, and the physical worker to some form of mental labor, with far -better effect. But, in our present civilization, specialization has -become so far advanced that the physical laborer is seldom qualified -for mental work, and the mental worker has almost neglected manual -training. - -_True rest and re-creation is found in mental tranquility and sleep._ - - -SLEEP - -From observation and study of the state we call sleep, we notice that as -night approaches and the activities of the day wear upon us, both the -nervous and the muscular organisms relax, so that it becomes more and -more difficult to maintain a positive and an active attitude of mind. -There is a tendency toward cessation and rest, which gradually brings -upon us that passive condition called sleep. - -[Sidenote: Evidence of acquired energy during sleep] - -In spite of the fatigue often experienced before we retire, we awake -again on the morrow with renewed strength and power. From these and -other reasons we are led to believe that during the hours of activity -the body is constantly expending vital energy in both internal and -external work, and that during the hours of sleep, through some unknown -process, the body is charged with vital energy which is stored up and -used gradually for carrying on the various functions and activities of -the system. - -[Sidenote: The mystery of energy] - -Just what this energy is, just where it comes from, just how it is -stored, just the manner in which it is delegated to the body, we cannot -say. We can only observe its workings, or effects, and formulate -therefrom a theory. We are led to believe, however, that this energy is -stored in the nervous organism, perhaps most largely in the brain, as -brain tissue is the last to break down or waste away in sickness, ill -health, dis-ease, or starvation, often maintaining its full weight up to -the point of death. - -[Sidenote: Vital processes expend energy during sleep] - -Even in sleep the expenditure of energy in the vital processes continues -vigorously, depending upon conditions immediately preceding sleep, but -usually in a much more passive degree than in the waking hours. These -activities, however, are no more pronounced in their constructive action -or repair, than in ordinary periods of rest during the waking hours. - - -SOME REASONS - -[Sidenote: Food furnishes but a fraction of the total body-energy] - -The processes of nutrition, alone, demand the expenditure of much -energy, and the degree of energy available from foods, even by perfect -combustion, would yield but a fraction of the energy expended by the -body. - -[Sidenote: Energy required for work in excess of energy obtained from -food] - -The average laborer in shoveling coal, swinging an axe or a pick, -expends energy far in excess of the amount that could possibly be -obtained from his food. A day laborer may eat a piece of beefsteak, two -or three potatoes, and a few slices of bread, and will shovel twenty -tons of earth to a height of five feet; a Japanese soldier will carry a -heavy load and walk all day, subsisting only on a handful of rice, and -besides this, will do some thinking, which consumes energy. - -[Sidenote: Evidence gained from "fasts" and "no breakfast" plan] - -We also have on record fasts, of from thirty to forty days, which, in -some cases, show a slight gain in strength. There are also hundreds of -students of natural living who adopted the "no breakfast plan" and again -many, only one meal a day, limiting their consumption of food to -comparatively small quantities of nuts, fruits, and vegetables, who have -found thereby a remarkable increase in vitality, strength, and general -physical and mental power. - -[Sidenote: Relation of sleep to expenditure of energy] - -Since the processes of nutrition, including digestion, circulation, -assimilation and excretion consume energy, and notwithstanding this we -are able to perform hundreds of foot-tons of labor a day besides; since -we have found it possible to continue to live, and in some cases to even -increase the amount of strength and work-power on a very limited diet; -since it is a mathematical impossibility to produce as much energy from -the food consumed as the body expends, we are forced to the conclusion -that we do not obtain all our energy from food. Therefore, from a -careful analysis of the phenomenon of sleep, we conclude that it is very -closely connected with this mystery. - - -OXIDATION AND AIR - -[Sidenote: Relative importance of air, food and water] - -One of the most important of the vital functions is breathing. -Physiologists, teachers, and lecturers continually remind us of the -comparative time we could live without food or water, and the remarkably -short time we could live if entirely deprived of air. - -[Sidenote: Oxygen not the only required element in breathing] - -Oxygen is vitally necessary for the purpose of purifying the blood and -supplying the various tissues and fluids in the body, of which oxygen -forms an important constituent. However, oxygen is not the only -necessary element which is utilized by the system in the process of -breathing, as human beings die immediately upon being placed in a -receptacle of undiluted oxygen. Just what this other factor is, science -has not clearly defined, but that it is concerned with rest and sleep we -have at least unconsciously recognized, as shown by our often referring -to periods of rest as "breathing spells"; from the fact that we have -found it of great importance to keep the air we are breathing moving -constantly about us, especially while asleep. From all these facts we -are forced to believe that sleep plays an important part in producing -and maintaining body-energy, besides constantly recharging the system -with oxygen. - - - - -LESSON XXII - -A LESSON FOR BUSINESS MEN - - -That which tends to make a good business man, in the popular mind, is -the establishment of great industries and enterprises, coupled with -accumulation of money by the individual. - -A careful review of the history of business men who have made a success -along these lines shows that the majority of them sacrificed their -health and their lives to their business. In the last and final -analysis, therefore, these were not good business men. - -The best musician is he who can bring more sounds into harmony. The best -artist is he who can best harmonize colors and reproduce nature. -Likewise, the best business man is he who can best harmonize or balance -the affairs under his control. - -Health being entirely under and within his control, if he disregards -it--gives it no thought--violates the laws that govern it, and finally -wrecks it, he is not a good business man, as all business depends upon -the power of the individual, and the powers of the individual depend -upon his health. - -[Sidenote: Examples of poor business men] - -The man who, from a cheap tin store, founded "The Fair" in Chicago, and -allowed the business to dethrone his reason, and to send him to his -death before he was sixty, could hardly be considered a good business -man. Measured on the same scale, Marshall Field, the merchant prince, -was not a good business man. President Roberts, who arose from the ranks -of a car-wheel molder, to the presidency of the Pennsylvania railroad, -and died at the age of fifty, was not a good business man. J. P. Morgan, -who accumulated many millions of dollars, and who died when he should -have been in his prime, was not a good business man. - -[Sidenote: Wealth at the expense of health] - -The accumulation of money and the founding of great industries is only -one requisite of the business man, and by no means the most important -one. What profiteth a man to make a great fortune; to put in motion a -million spindles; to chain continents together with cables; to flash his -silent voice over oceans and continents on currents of common air; to -make the ocean's billowed bosom a commercial highway; to transform the -oxcart into a palace, and set it on wheels and hitch it to the -lightning; to build sky-scraping structures of stone and steel; to -transfix human figures and faces on sensitized glass; to direct the -methods of burrowing in the earth for coal and gold until his name is -known around the world, and his fortune is a power in the land?--what -boots it, I say, to know all these things and to glide blindly into the -shambles of unrest and dis-ease, or to furnish a fashionable funeral at -forty? - -[Sidenote: The abnormal, or one-idea man] - -The religious fanatic who robes himself in sackcloth and eschews the -razor; the food crank who cries out "back to nature," and takes to -grass; the one-idea social reformer who preaches on the curb, and the -business man who allows his business to become his absolute master and -governor, are in reality all in the same class. The unfortunate thing is -that the business man sits him down and weaves about himself the meshes -of a prison. Every year puts in a new bar, every month a new bolt, and -every day and hour a new stroke that rivets around him what he calls -business, until he feels and really thinks he cannot escape. - - -A GOOD BUSINESS MAN - -A good business man is the man who can direct the wheels of industry, -who can draw a trial balance between his income and his expenses, and -who can measure his own ability on the yardstick of endurance. - -[Sidenote: Qualities of a good business man] - -He is a good business man who gives as much study to the laws of his own -physical organization as he does to the organization of his business, -and in the final analysis I doubt if he would not consider himself a -better business man, "Penniless," and in good health at ninety, than -sojourning in a sanatorium with a million at his call, but out of the -fight at fifty. - -[Sidenote: Knowledge of health-laws a public necessity] - -It is truly unfortunate that the general laws of health and hygiene are -not more universally taught and understood. We learn that best with -which we are thrown in most frequent contact. The business man would -absorb enough information on these subjects to extend his period of -longevity and usefulness many years, if they were taught in our public -schools, or were matters of general knowledge. - - -THE ROUTINE LIFE OF THE AVERAGE BUSINESS MAN - -[Sidenote: Bad habits of the business man] - -He rises between six and seven a. m., takes no exercise or fresh air; -eats a breakfast composed largely of acid fruit, cereal starch, meat, -and coffee. He then goes at once to his business, sits at a desk until -noon, takes luncheon at a neighboring cafe. This repast is composed of -meat, cereal, or potato starch, beer, or coffee. He hurries back to his -business, sits at his desk five or six hours longer, hurries home, takes -a dinner composed of more meat, more starch, more tea or coffee--no -exercise, no diversion, no association with the great authors; no music, -no poetry, no change. - -[Sidenote: The ancient remedy for Nature's warnings] - -A friend may come in, or he may go out to visit; then comes the soothing -and soporiferous cigar which may have been his companion since -breakfast. The market, the business, the chances for making or losing -dollars are the topics of discussion. He is in the power of his master, -"business," and must do him continual obeisance. Within the domain of -the tyrant he lives, moves, and has his being. If he has a headache, -sour stomach, indigestion, a tinge of rheumatism, dizziness, insomnia, -nervousness, or any one of the thousand symptoms or warnings that Nature -gives him for the violation of her laws, instead of thinking a little -and trying to ascertain the cause, he sends, with "chesty pride," for -His physician, and his physician writes out something in a dead -language--the only suitable language. The local druggist sends over the -"stuff," and it is swallowed with that childish confidence that fitly -becomes the modern business man who knows a great deal about business, -but nothing about himself. - -The days and the months go on, the symptoms or signals become more -numerous, more expressive, more impressive, more painful. His physician -is called more often; the dead language paper goes to the druggist more -frequently, and with faith he still swallows the drugs; they relieve him -for a little while, usually by paralyzing the little nerve fibers that -are carrying to the brain the messages of warning. - -[Sidenote: The ancient system declared a failure] - -HIS physician finally acknowledges a trip, or a sanatorium. It is either -this procedure or the fate that befell Messrs. Roberts, Morgan, Colonel -Ingersoll, and the uncounted thousands who had no reputation beyond the -domain of their own locality, and of whom we never hear. - - -SOME SUGGESTIONS FOR A GOOD BUSINESS MAN - -[Sidenote: Twelve health rules for the business man] - - Don't allow your business to become your master. - - Don't discuss business at home, or in social life. - - Immediately on rising, take a cool shower bath, followed by vigorous - exercise before an open window. - - Eat a very light breakfast an hour after rising, eliminating tea, - coffee, white bread and meat. - - Walk to your business, if possible; breathe deeply. - - Eliminate woolen underwear; dress as lightly as possible. - - Take an hour for luncheon. Omit tea, coffee, tobacco, beer, and - sweets. - - Keep your office well ventilated. - - Secure competent help and trust them. - - Love some one or some thing--a dog will do. - - Leave your office early enough to walk home, or at least a part of - the way. - - Masticate your food infinitely fine, and by all means _do not - overeat_. This is the crowning sin of the civilized table. - -Take from ten to fifteen minutes exercise before retiring; sleep in a -cold, thoroughly ventilated room. Spend as much time as possible in the -sunshine and open air. Drive an automobile, play golf, join a gymnasium, -dance, sing, kick and play with the boys, for it is infinitely better to -dig in the ditch for your dinner and be able to digest and enjoy it, -than to lie invalid in your self-made prison, and perhaps die. (Probably -if the truth were written on your tombstone, it would read: - - There was a fool who made a fortune, but he died; - The world called him great, but it lied.) - - - - -LESSON XXIII - -EXERCISE AND RE-CREATION - - -PROGRAM FOR DAILY EXERCISE - -_Every morning, just after arising, take a cup of water, and go through -the following deep breathing exercises_: - -EXERCISE No. 1 - -[Illustration] - -Stand erect, feet about 30 inches apart, extend arms above head, -clasping hands and holding elbows rigid, inhale deeply. Bend toward the -left and try to touch the floor with the clasped hands as far from the -foot and to the rear as possible. Exhale while returning to position. -Inhale deeply, reversing motion to the right. This movement should be -repeated about 24 times. - -EXERCISE No. 2 - -[Illustration] - -Rest the body upon tips of toes and the palms of the hands. Move the -body up and down as far as possible, bending only at the waist line. If -this position is too strenuous the tension can be reduced by resting on -the elbows, knees, or both, while executing the movement. Inhale deeply -while taking this exercise, and exhaust the breath suddenly, as if -coughing, with the downward motion. This movement should be repeated -about 12 times. - -EXERCISE No. 3 - -[Illustration] - -Rest the hands on the rim of a bathtub or on two chairs placed about 2 -feet apart. Assume position shown by cut. Lower the body until chest -touches the knee; rise, bringing the other knee under the chest, -repeating the movement. Execute this movement rapidly as if running, -rising first on one foot and then on the other, from 50 to 100 times. - -If sufficiently strong, this can be taken without support for the hands. -This exercise is especially recommended for those suffering from -constipation. - -_Every evening, just before retiring, take a glass of water and go -through the following movements and deep breathing exercises_: - -EXERCISE No. 3.--Same as in the morning. - -[Illustration] - -EXERCISE No. 4 - -Stand erect, feet about 30 inches apart, inhale deeply and strike a blow -toward the left with the right fist, passing the left fist behind the -back. Alternate this movement, striking toward the right with the left -fist, giving the body a swinging and twisting movement. - -EXERCISE No. 5 - -[Illustration] - -Stand erect, feet about 30 inches apart, hands clasped over head, elbows -rigid, inhale deeply. Bend toward the left, describe a complete circle -with the clasped hands. Exhale when erect. Reverse, describing a circle -in the opposite direction completes the movement. - - - - -LESSON XXIII - -EXERCISE AND RE-CREATION - -EXERCISE - - -[Sidenote: Civilization prevents the play instinct] - -The child from the time it begins to walk until it is ten or twelve -years old, or until the pressing hand of necessity forces upon it the -power of restraining duty, will in a great measure obey the play -instinct or the natural laws of exercise. However, our complex -industrial organism forces most of us into its vortex at the very time -we are beginning to change the body from the youth to the adult, and the -responsibilities with which we are laden, the struggles we carry on, -prevent the majority from giving attention to and maintaining a system -of development exercises which is so vitally important, and which would -provide a great store-house of energy to be drawn upon in after years. -Inasmuch, therefore, as the conditions under which we exist prevent the -free play of our instincts, and the exercise of our natural desire for -certain kinds of play or motion, it becomes necessary for us to devise a -method of overcoming the repressing influences that crush out the play -instinct of civilized man. - - -CONSTRUCTIVE EXERCISES - -[Sidenote: Constructive period of life from ages 15 to 25] - -Constructive exercises should be taken and practised regularly between -the ages fifteen and twenty-five. It is largely during this period that -the physical condition of the body for the balance of life is -determined. - -[Sidenote: Poisoning and purifying the blood] - -Many a college youth, endowed by Nature with a sound physical body and a -healthy brain, has irreparably injured both by sitting on the end of his -spine with his feet higher than his head, poisoning his blood with -tobacco narcotics from a stylish pipe and failing to keep it purified by -obeying the laws of motion and of oxidation. Constructive exercises -should employ every muscle in the body long enough once in every -twenty-four hours to generate sufficient heat to cause perspiration, or -at least to force twice the normal quantity of blood to the lungs for -purification. Exercise thus taken up to the point of fatigue, and of -sufficient duration to use all the nutrition taken in the form of food, -will, under favorable conditions, build the body to its highest degree -of physical strength, provided we keep Nature supplied with the right -kind of material (food) with which to do her work. - - -EXERCISE FOR REPAIR - -[Sidenote: In mature life exercise only for repair] - -After the body has reached maturity, or attained its full growth, the -only exercise needed is for repair. This it must have or Nature will -inflict her inexorable sentence in some form of congestion. - -[Sidenote: Why the "trunk" requires exercise] - -In various industrial and professional pursuits the legs, neck, and arms -are used enough to keep them in a fair state of repair. That part of the -body, therefore, that suffers most for want of motion, or exercise, is -the trunk. In this part of the anatomy are located the vital organs -controlling not only the circulation and the oxidation of blood, but -also those organs upon whose normal action depend solely the questions -of digestion, assimilation of food, and elimination of waste. - -[Sidenote: If properly nourished the body will demand a certain amount -of exercise] - -If the food is selected, combined, and proportioned so as to produce -chemical harmony in the stomach, and to meet the requirements of age, -temperature of environment, and work, the body will be kept sufficiently -charged with energy to demand a certain amount of exercise. If the -command is obeyed the body can be trained to work automatically, as it -were, but where the vocation is sedative, or prevents obedience to these -demands, the trunk should be exercised in the open air from thirty to -forty minutes daily by flexing, tensing, twisting and bending in every -possible way, long enough and rapidly enough to double the normal heart -action and inhalations of air. - - -PHYSIOLOGY OF EXERCISE - -[Sidenote: Necessity of motion for body development] - -By motion (exercise) the muscles are stimulated in growth, becoming -larger and more firm, thus giving strength and symmetry to the body. -Food, without proper motion, will not develop muscular tissue to its -highest degree. Exercise must be taken to stimulate the growth of the -tissues forming the muscle-cells. - -Among the benefits derived from exercise, the following may be noted: - -[Sidenote: Growth produced by exercise] - -First: Surplus nitrogen is usually cast from the body as waste matter -when it is not deposited as muscle tissue by proper exercise. If the -diet is balanced, regular exercise will add this nitrogenous substance -to the muscle-cells far beyond normal growth, thus causing an actual -increase in the size and the number of fibres. - -[Sidenote: Brain and nerve force increased] - -Second: A second benefit derived from muscle activity is the consequent -change that occurs in brain and in nerve activity. There are certain -cells in the brain and in the nervous system which control the movements -of the muscles. When these cells are not used, they degenerate, but -their use in exercise is not only beneficial in developing a -well-rounded nervous mechanism, but also in strengthening the -brain-cells that are used in intellectual work. - -[Sidenote: Blood circulation increased] - -Third: A third and perhaps most important of all the benefits to be -derived from exercise is the general increase in the circulation of the -blood. The muscles form a larger proportion of the body-weight than any -other group of organs. When general exercise involving the larger -muscles is participated in, the demand for food material in this -particular muscular tissue is so great as to cause a notable increase in -the strength and in the rapidity of the heart beat, and consequent deep -breathing. This acceleration of the circulation continues long after the -exercise has ceased, thus replenishing and building up the muscles. As a -result of the better circulation of the blood, all organs receive an -increased blood-supply, and every part of the body shares in the general -improvement. This explains why one can do better brain work, or digest -food with greater ease after taking moderate exercise. - -[Sidenote: Evil effect of long-continued exercise] - -Exercise is constructive up to the point of fatigue, but beyond that -point it is destructive. The waste products of all cell-metabolism are -harmful and poisonous. When exercise is long continued, the waste matter -accumulating therefrom weakens or poisons the cells that secrete them. - -[Sidenote: Different forms of exhaustion] - -The products of cell-metabolism are of two classes, and each class has -different effects. The first is due to oxidation. A runner, who falls -exhausted from shortness of breath, has simply been suffocated by the -excess of carbon dioxid in his muscles. After the breath is regained, -or, in other words, after the body has had time to throw off the carbon -dioxid, the runner is in nearly as good condition as before. A more -lasting and serious form of exhaustion is due to the accumulation of -nitrogenous decomposition products, which, not being in a gaseous form, -cannot be thrown off from the lungs, and hence are not as rapidly or as -easily removed from the tissues. The presence in the tissue of these -waste-products is the cause of extreme weakness and fatigue. - -[Sidenote: The causes of soreness or stiffness of the muscles] - -The well-trained muscles contain only healthy protoplasm, and give off -but a small percentage of nitrogenous decomposition products. Let the -well-fed person who takes but little exercise, run half a mile, or play -a simple game of ball, and the following day the muscles will be stiff -and sore; this unusual exertion has caused the breaking down of much -loosely organized tissue which could have been made firm and healthy by -daily muscular activity. - -[Sidenote: Why vegetarians have more endurance than meat eaters] - -Those subsisting upon a low nitrogenous diet, especially vegetarians, -are affected much less by fatigue than meat eaters whose muscles contain -larger quantities of unnecessary nitrogen and nitrogenous decomposition -matter. - -[Sidenote: The diet governs the production and the accumulation of -body-waste] - -The common laws of health demand that sufficient motion be taken every -day to prevent the accumulation of carbon dioxid or waste matter -throughout the body. Both the production and the accumulation of waste -matter depend very largely upon the diet. All animal flesh (food) is -undergoing gradual decomposition, and adds its waste matter to that of -the body, therefore meat eaters require a much greater amount of -exercise to maintain a given standard of blood-purity than do -vegetarians. - - -SYSTEMS OF PHYSICAL CULTURE - -Numerous schools of physical culture and artificial methods of exercise -have flourished in all civilized countries within the past few years. -This fact emphasizes the pressing need for a general change in our -methods of living. - -The various systems of indoor exercise popularly taught are at the best -weak substitutes for the more natural and wholesome forms of combined -exercise and re-creation found in outdoor life and outdoor sport. Some -of the methods referred to are as follows: - -[Sidenote: Tensing] - -Tensing, which consists of slow movements in which opposite muscles are -made to pull against each other. The student can easily grasp the -principle involved in this system, and from his own ingenuity extend it -as fully as he desires. - -[Sidenote: Vibratory exercises] - -Vibratory exercises, which are somewhat similar to the tensing system; -however, instead of slow movements, the arms or other portions of the -body are moved with a rapidly vibrating motion. The effect produced is -essentially the same as in the tensing system. - -[Sidenote: Heavy-weight exercises] - -Heavy-weight exercises, consisting in the use of heavy dumb-bells or -other apparatus in which the actual physical pull exerted by the body in -moving the weights is sufficient to try the muscles to their maximum -capacity. This system of exercise should be discouraged; while it may -add to the mere lifting strength, it takes from the muscles their -flexibility, and from the body its agile and supple activity. - -[Sidenote: Indoor exercises] - -Indoor exercise with light apparatus such as wooden dumb-bells, Indian -clubs, wands, Swedish and Delsartic movements. These forms of exercise, -which compose most physical culture drills, as given in schools and -gymnasiums, are to be highly recommended. For adults, however, such -exercises require considerable indulgence in order to gain much physical -benefit therefrom. - -[Sidenote: Exercise for school children] - -[Sidenote: Dancing as an exercise] - -Exercises of this nature are especially well adapted to school children. -They depend upon the rhythm of the music, the good fellowship of their -companions, and the pride of keeping up with the class to make them -interesting. For this reason they are not suitable to the individual who -must exercise alone in his room. Dancing can well be considered in this -class, and could be highly recommended as an important exercise and -re-creation, were it not so frequently associated with loss of sleep and -other forms of intemperance. - -[Sidenote: Importance of outdoor exercise] - -[Sidenote: Exercise for the city dweller] - -All of the above systems are not only at the best imperfect, but poor -substitutes for natural exercise, and not likely to be kept up by the -ordinary sedative worker. Every individual should, so far as possible, -indulge in some form of outdoor exercise, which gives all the advantages -of the indoor systems, together with the added advantages of fresh air, -mental pleasure, long range of vision, and the general exhilaration that -comes from close contact with nature. However, for the city man outdoor -exercises are too difficult to be practised with sufficient regularity -to bring the desired results; therefore, it is best to adopt some -definite daily program of vigorous muscular exercise which will keep the -body in fair physical condition. Exercises of this kind should be made a -regular daily habit, and though at times a little tiresome, can, by -practise, be made to become the expected thing, so that the day will not -seem complete until the daily exercises have been taken. - -[Sidenote: Exercises giving the best results] - -From long experience I have found that the following exercises give the -greatest benefits with the least expenditure of time and labor. They are -all especially designed to promote healthy action of the vital and the -abdominal organs which are so much neglected by the average person. - - -PROGRAM FOR DAILY EXERCISE - -Every morning, just after rising, and every night, just before retiring, -take a glass or two of pure cool water and execute vigorously the -following movements: - - -EXERCISE NO. 1 - -EXERCISE No. 1--Stand erect, feet about thirty inches apart. Extend arms -above head; clasp the hands; hold elbows rigid, and inhale deeply. Bend -toward the left and try to touch the floor with the clasped hands, as -far from the foot, and as far to the rear as possible. Exhale while -returning to position. Inhale deeply, reversing motion to the right. -This movement should be repeated from 25 to 50 times. - - -EXERCISE NO. 2 - -EXERCISE NO. 2--Rest upon the tips of the toes and the palms of the -hands. Move the body up and down as far as possible, bending only at the -waist line. If the movement is too difficult in this position, the -tension may be reduced by resting on the elbows, or on the knees, or on -both. Inhale deeply, and exhaust the breath suddenly as if coughing, -with the downward motion. This movement should be repeated from 20 to 30 -times. - - -EXERCISE NO. 3 - -EXERCISE NO. 3--Rest the hands on the rim of a bathtub, or on two chairs -placed about two feet apart. Assume position shown in cut. Lower the -body until the chest touches the right knee; rise, and lower the body -until the chest touches the left knee. Execute this movement rapidly as -if running, rising first on one foot and then on the other, swinging -the body from side to side with each step or movement. - -This exercise is especially recommended for those suffering from -torpidity of the liver, or from constipation. It should be executed from -100 to 500 times. - - -EXERCISE NO. 4 - -EXERCISE NO. 4--Stand erect, feet about thirty inches apart. Inhale -deeply, and strike a blow toward the left with the right fist, passing -the left fist behind the back. Alternate this movement, striking toward -the right with the left fist, giving the body a swinging and twisting -movement. - - -EXERCISE NO. 5 - -EXERCISE NO. 5--Stand erect, feet about thirty inches apart, hands -clasped overhead, elbows rigid; inhale deeply. Bend toward the left, -describing a complete circle with the clasped hands. Exhale when erect. -Reverse; describing a circle in the opposite direction completes the -movement. This exercise should be executed from 25 to 50 times. - - -RE-CREATION - -[Sidenote: Idleness contrary to natural law] - -[Sidenote: Exercise necessary for assimilation and elimination] - -The small boy who described work as "anything you don't want to do," and -play as "anything you do want to do," had in his mind the fragment of a -great truth. True re-creation should afford DIVERSION, ENTERTAINMENT, -and WORK. The average business man who is threatened with a breakdown, -and who goes away for a rest, should in reality go to work, but it -should be a different kind of work from his routine duties. No one was -ever benefited by idleness; it is contrary to nature--contrary to the -universal laws of construction which govern all forms of life. If -digestion and assimilation have been impaired, if, from errors in -eating, or from sedative habits, congestion has taken place in the -alimentary tract, then muscular work becomes absolutely necessary in -order to use more nutrition, to eliminate more poison and waste, and to -increase and normalize the peristaltic activity of the intestinal tract. - -[Sidenote: Hunting and fishing] - -The business man who likes to hunt and to kill innocent animals; who -runs, walks, and thinks, and perspires in the effort, is taking a good -kind of re-creation--perhaps the best he knows; but the fat man who sits -in a boat all day and catches fish that he cannot use, or slays a -cart-load of ducks that he has deceived with a decoy, has received -neither benefit nor re-creation; he has only yielded to his primeval -instincts to secure his food by slaughter and has been merely -entertained--probably debased. - -[Sidenote: True re-creation] - -[Sidenote: Worthless objects for which men struggle] - -True re-creation for the mental worker is manual work--labor in the open -air that requires but little thought. Every business man who values the -sacred heritage of health, should provide himself with a place where he -can go one day out of each week and chop wood, prepare soil, plant or -harvest something, get close to Mother Nature, and receive the blessings -of her life-giving sun by day, and rest in her open arms at night. Men -are but big children, and, like the child who cries and reaches for the -bubble because it reflects the prismatic colors of the sun, most of the -things for which they struggle are equally as worthless and deceptive. - -[Sidenote: The triad of all that is best in life] - -Mental supremacy, which means the keenest sense of love, justice, and -mercy, that great triad of all that is best in man, is all that really -pays. If, at the close of every life, the question, "What has brought -most happiness?" could be answered, it would be, "THE GRATITUDE OF MY -FELLOW MEN." The average business pursuit is not conducive to this end. -It is unfortunate that commercial and financial success are too often -secured by methods that produce just the opposite results, therefore the -whole life-work of the average man is really reduced to no higher object -than that of securing food and shelter, which is the primitive -occupation of the lowest forms of life. - -[Sidenote: Rest in solitude] - -One day in the week spent close to the soil with gentle cows and horses, -affectionate cats and admiring dogs that have no "axe to grind," and one -night every week spent in thought and reflection under the wilderness of -worlds that whirl through the abyss of space, will sharpen the senses of -love, justice, and mercy, give true diversion, true entertainment, true -work, and true rest. - - - - -INDEX - - - A - - ACETANILID _Vol._ _Page_ - composition of, II 358 - effects of, II 358 - - ACIDITY - sub, symptoms of, II 462 - ---- remedy for, II 463 - ---- diet in, II 464 - super, chart indicating dis-eases caused by, I 9 - - ACIDS - nitric, I 62 - ---- properties of, I 63 - hydrochloric, I 64 - ---- uses of, I 65 - ---- preparation of, I 66 - ---- elements of, I 67 - ---- purpose of, I 149 - ---- formation of, I 149 - bases of, I 68 - ---- tests for, I 69 - ---- neutralization of, I 70 - Relation of bases to, I 69 - organic, I 94 - ---- properties of, I 94 - acetic, I 95 - ---- process of making, I 95 - oxalic, I 97 - lactic, I 97 - malic, I 97 - tartaric, I 97 - citric, I 98 - uric, in rheumatism, V 1179 - - AIR - composition of, I 32 - liquefaction of, I 35 - and oxidation, V 1312 - relative importance of food, water and, V 1313 - - ALBUMIN - sources of, I 129 - solubility of, I 129 - coagulation of, I 129 - - ALCOHOL - varieties of, I 91 - effect of, II 367 - a poison, II 368 - - ALDEHYDES - and ethers, I 93 - - ALKALIS - principles of neutralization of, I 71 - rules governing neutralization of, I 71 - - AMIDO - compounds, I 128 - - AMMONIA - composition of, I 60 - uses of, I 60 - - AMYLOPSIN - properties of, I 154 - - APPENDIX (VERIFORM) - dis-eases of (see Appendicitis), II 580 - functions of, II 581 - - APPENDICITIS - symptoms of, II 582 - treatment of (mild cases), II 583 - a natural remedy for, II 583 - diet in, II 584 - list of foods for, II 585 - chronic cases of, II 586 - ---- treatment for, II 587 - ---- causes of, II 588 - diet a factor in, II 589 - coarse food a factor in, II 590 - old diagnosis of, II 582 - menus for, IV 1029 - - APPETITE - lack of, IV 1081 - difference between hunger and, IV 1081 - - ARTERIO-SCLEROSIS - causes of, I 170 - food in, I 171 - - ASSIMILATION - definition of, III 630 - - ASTHMA - described, II 519 - causes of, II 533 - symptoms of, II 533 - remedy for, II 634 - diet in, II 534 - foods to eat in, II 535 - foods to omit in, II 535 - - ATHLETES - selection, combination and proportioning of food for, - V 1188 - summer diet for, V 1191 - winter diet for, V 1192 - suggestions regarding diet in exposure to extreme - cold or for exertion, V 1201 - - AUTOINTOXICATION - defined, I 247 - bacteria in, I 247 - meat a factor in, I 247 - - - B - - BACTERIA - discussed, I 166 - origin of, I 167 - not all harmful, I 168 - species of, I 168 - producers of, I 168 - fermentation produced by, I 169 - growth of, I 169 - meat a producer of, I 259 - - BANANAS - varieties of, III 675 - how to select and ripen, III 676 - how to bake, III 677 - - BILE - defined, I 153 - function of, I 153 - purposes of, I 153 - - BILIOUSNESS - cause of, II 466 - symptoms of, II 466 - remedy for, II 466 - what to eat, II 467 - what to omit, II 467 - - BRAN - meal, composition of, III 683 - ---- bread made from, III 683 - wheat, composition of, III 681 - ---- medicinal properties of, III 681 - - BLOOD, THE - Antipepsin in, I 152 - glucose in, I 204 - process of oxidation of, II 346 - corpuscles of, II 386 - automatic action of, II 388 - incorrect feeding cause of impurity of, II 397 - defective circulation of, II 398 - exercise a factor in poisoning and purification of, V 1331 - increase of circulation of, V 1335 - - BRIGHT'S DIS-EASE - described, II 550 - causes of, II 551 - symptoms of, II 551 - prevention of, II 552 - treatment for, II 553 - general suggestion in feeding in, II 554 - foods to eat in, II 555 - foods to omit in, II 555 - - BROMIN - defined, I 73 - - BUSINESS MAN - a lesson for, V 1317 - examples of poor, V 1318 - wealth at the expense of health for the V 1319 - the abnormal, V 1320 - what is a good, V 1320 - qualities of a, V 1321 - routine life of the average, V 1322 - bad habits of the average, V 1322 - the ancient remedy for the average, V 1322 - the physician of the average, V 1324 - twelve rules of health for the, V 1324-1326 - - BUTTER - composition of, I 283 - its value as a food, I 284 - caloric value of, I 285 - cocoa, how made, II 338 - cocoanut, composition of, II 339 - home-made, how to make, III 674 - - BUTTERMILK - how made, III 674 - - BUTYRIN - defined, I 123 - - - C - - CALORIES - definition of, I 199 - method of determining numbers of, I 202 - - CARBOHYDRATES - classification of, I 106 - monosaccharids, I 109 - disaccharids, I 112 - polysaccharids, I 114 - purpose of, III 625 - - CARBON - sources of, I 81 - forms of, I 82 - properties of, I 83 - monoxid, properties of, I 87 - combining power of, I 88 - and hydrogen compounds, I 88 - dioxid of, I 83 - nature of, I 81 - - CASEIN - sources of, I 130 - vegetable, I 130 - - CATARRH - described, II 519 - causes of, II 527 - symptoms of, II 528 - remedy for, II 528 - diet for, II 529 - foods to eat in, II 530 - foods to omit in, II 530 - nasal, IV 922 - ---- food a factor in, IV 922 - ---- water drinking in the treatment of, IV 923 - ---- menus for, IV 925 - - CELLULOSE - in nutrition, I 119 - value of, I 119 - - CHART - showing number of so-called dis-eases caused by - superacidity, I 9 - - CHEESE - processes of making, I 282 - ripening of, I 283 - digestive value of, I 283 - limburger, I 283 - manufacture of, I 283 - - CHEMISTRY - its relation to food science, I 25 - combustion in, I 26 - common elements of, I 27 - number of elements in, I 28 - examples of changes due to, I 29 - symbols of, I 31 - list of elements in, I 32 - organic, I 81 - of foods, I 105 - of digestion, I 139 - of metabolism, I 193 - - COLDS - described, II 519 - causes of, II 520, - IV 915 - symptoms of, II 521 - overeating a cause of, II 521 - exposure a cause of, II 522 - remedy for, II 523 - foods to use for, II 524 - turkish baths for, II 525 - value of fresh air for, II 525 - foods to eat for, II 526 - foods to omit for, II 526 - - COCAIN - habit, II 354 - uses of, II 354 - in medicines, II 355 - - COFFEE - composition of, II 363 - effect of drinking, II 364 - - COOKING - chemical changes produced by, III 593 - starch, reasons for, III 598 - of food, an excuse, III 599 - food for animals, government experiments on, III 602 - a habit of civilization, III 603 - object of, III 669 - grains, III 669 - vegetables, III 670 - en casserole, III 671 - rice and macaroni, III 672 - fruits, III 672 - ---- canned, III 672 - - CHLOROFORM - uses of, II 372 - - CHLORIN - sources of, I 63 - properties of, I 64 - uses of, I 64 - - CHOCOLATE - see (cocoa), II 366 - - COAL TAR PRODUCTS - evil effects of, II 359 - - COCOA - analyzed, II 366 - - COMPOUNDS - chemical, I 29 - ---- derivatives, I 31 - carbon, I 83 - ---- inorganic, I 83 - ---- action of, I 85 - ---- organic, I 87 - ---- and hydrogen, I 88 - ---- organic, classification of, I 89 - ---- hydro, I 89 - alcohols, I 91 - glycerin, I 92 - aldehydes, I 93 - ethers, I 93 - organic acid, I 94 - ---- nitrogenous, I 99 - ---- ---- importance of, I 100 - amido, I 128 - vegetable, II 373 - - CONFECTIONS - evil effects of, II 332 - from the standpoint of food value, II 333 - allowable, II 333 - prohibited, II 334 - - CONGESTION - defined, V 1195 - - CONSTIPATION - milk a relief for, I 188 - relation of milk to, I 278 - milk diet for, I 278 - wheat bran, laxative effects in, II 299 - whole rye a remedy for, II 300 - ---- wheat, a remedy for, II 300 - ---- barley, a remedy for, II 300 - ---- oats, a remedy for, II 300 - causes of, II 434 - remedy for, II 436 - suggestions for relief of, II 437 - menus for, II 438 - exercise in, II 444 - beverages causing, II 446 - what to eat for, II 447 - what to omit for, II 447 - in infants, V 1169 - a factor in nervousness, V 1214 - - CONSUMPTION - conflicting opinions regarding the cause of, II 560 - conditions and occupations predisposing causes of, II 561 - modern treatment of, II 563 - general diet in, II 564 - spring and summer diet in, II 565 - special suggestions for treatment in mild cases of, II 566 - hygienic rules in, II 567 - breathing in, II 567 - sleep in, II 568 - what to eat in, II 568 - what to omit in, II 568 - nature's remedy for, IV 989 - foods in, IV 990 - the use of the spirometer in, IV 990 - - - D - - DIABETES - described, II 556 - causes of, II 556 - symptoms of, II 557 - remedy for, II 557 - diet for, II 558 - diet in extreme cases of, II 558 - foods to eat in, II 559 - foods to omit in, II 559 - special instructions regarding, II 560 - - DIAGNOSIS - purpose of, II 381 - only correct, II 382 - of "lump" in the stomach, II 419 - - DIARRHEA - causes of, II 474 - cathartics in, II 475 - treatment of, II 476 - diet in, II 476 - - DIET - important considerations regarding, I 164 - importance of correct standards in, I 221 - of primitive man, I 238 - flesh, unnecessary, I 238 - milk and eggs not a balanced, I 272 - wheat, II 290 - for constipation, II 429 - for nervous indigestion, II 458 - in subacidity, II 464 - suggestions in obesity, II 496 - in neurasthenia, II 509 - in catarrh, II 529 - in hay fever, II 531 - in asthma, II 534 - in influenza, II 537 - in insomnia, II 541 - in rheumatism, II 547 - in diabetes, II 560 - in consumption, II 564 - in heart trouble, II 573 - in dis-eases of the skin, II 579 - in appendicitis, II 584 - errors in, II 586 - for cold weather, IV 1133 - for hot weather, IV 1134 - three classes of, V 1147 - the normal, V 1152 - radical changes in, V 1152 - make patient agree with, V 1153 - during embryonic period, V 1156 - FOR CHILDREN (ages 1 to 2 years), V 1174 - special instructions regarding simplicity in feeding, V 1176-1177 - in old age, V 1178 - ---- importance of, V 1181 - for normal athlete, V 1189 - (summer) for athletes, V 1191 - (winter) for athletes, V 1192 - in climatic extremes, V 1193-1199 - under normal conditions, V 1200 - - DIGESTION - chemistry of, I 139 - uses of, I 139 - malt in, I 140 - energy required in, I 161 - mental influence upon, I 162 - secretion of juices in, I 163 - important rules to observe to insure good, I 164 - experiments in, I 175 - mechanics of, I 180 - action of enzyms during, I 181 - food prepared for, I 186 - during sleep, I 188 - how affected, I 188 - x-ray experiment in, I 188 - comparative, of cooked and uncooked grain, III 597 - true interpretation of the word, III 630 - necessity for thorough mastication an aid to, I 181 - "bolting" of food in, I 181 - secretion of enzyms in, I 182 - - DIGESTIVE EXPERIMENTS - to determine the amount of food the body uses, I 175 - to determine percentage of waste in food, I 176 - to determine amount of time required to pass through - the body, I 176 - to measure what percentage of food taken is digested, I 177 - to determine what foods aid digestion, I 178 - to determine what foods hinder digestion, I 178 - to determine the laws governing the production of - chemical harmony, I 178 - to approximately determine the amount of undigested - food, I 179 - to determine the digestibility of each particular food, - I 179 - - DIGESTIVE JUICES - gastric juice, I 144 - ---- composition of, I 147 - ---- formation of, I 148 - ---- action of, I 148 - pancreatic juice, I 153 - ---- composition of, I 153 - ---- action of, I 154 - amylopsin, properties of, I 154 - trypsin, properties of, I 164 - steapsin, properties of, I 154 - bile, I 153 - ---- function of, I 153 - pepsin, I 155 - ---- action of, I 155 - saliva, I 161 - ---- secretion of, I 161 - the influence of the mind upon the action of the, I 162 - - DIGESTIVE ORGANS - chemical changes in, I 165 - peristaltic action of, I 187 - - DISACCHARIDS - cane sugar, I 112 - beet sugar, I 112 - maltose, I 113 - lactose, I 113 - - DIGESTIVE TABLES - inaccuracy of, I 145 - - DIS-EASE - difference between ease and, I 14 - indications of, II 394 - true diagnosis of, II 396 - defined, II 407 - classification of, II 412 - nature's warning, II 674 - - DIS-EASES OF THE SKIN - kinds of, II 575 - causes of, II 575 - eczema, II 577 - ---- treatment of, II 578 - ---- diet for, II 579 - - DISORDERS (COMMON) - their causes and cure, I 405 - - DRUGS - analysis of, II 343 - declining use of, II 346 - alkaloids in, II 349 - opium, II 350 - morphin, II 351 - cocain, II 353 - nux vomica, II 356 - strychnin, II 356 - quinin, II 356 - acetanilid, II 358 - laudanum, II 360 - paregoric, II 360 - codein, II 360 - lyoscine, II 360 - atropin, II 360 - hellebore, II 360 - chloroform, II 372 - ether, II 372 - chloral, II 372 - mercury, II 373 - potassium iodid, II 374 - purgatives and cathartics, II 375 - authentic information on, II 377 - supposed magical effect of, II 384 - - - E - - EATING - flesh produces appetite for stimulants, I 243 - ---- habit disappearing, I 249 - correctly a cure for the drink habit, II 369 - over, II 413 - ---- causes of, II 414 - scientifically, III 667 - - ECZEMA - described, II 577 - treatment of, II 578 - chronic, diet in, II 579 - menus in, IV 1023 - - EGGS - food value of, I 269 - composition of, I 271 - nutritive contents of, I 271 - as a diet for convalescents, I 272 - tables of digestive harmonies and disharmonies of, III 610 - how to coddle, III 677 - uncooked, III 678 - baked omelet (how made), III 678 - - ELEMENTS - chemical, in the body, I 3 - chemical, I 27 - ---- number of, I 28 - mineral sulphur, I 73 - hydrogen sulfid, I 74 - carbon disulfid, I 74 - - EMACIATION (UNDERWEIGHT) - effects of, II 477 - causes of, II 479 - mental factors in, II 480 - symptoms of, II 481 - remedy for, II 482 - important factors in, II 483 - foods in, II 484 - milk and eggs in, II 484 - constipation a factor in, II 485 - chronic, its cause and remedy, II 486 - extreme, diet in, II 489 - weight, tables in, II 492 - in infancy, V 1173 - - ENERGY - food, a producer of, I 199 - how measured, I 200 - fat chief source of, I 209 - grain a source of, II 295 - explained, III 639 - determined, III 640 - the mystery of, V 1309 - food and, V 1310 - required for work, V 1311 - relation of sleep to expenditure of, V 1312 - - ENZYMS - properties of, I 139 - fermentation due to, I 140 - malt, a digestive, I 140 - - ETHER - uses of, I 94 - - EVOLUTION OF MAN - evolution, what it is, V 1255 - study of man in the, V 1255 - significance of the term, V 1258 - difference between inherited and acquired - characteristics in the, V 1260 - the three great proofs of the, V 1261 - early forms of animal life in the, V 1262 - the single cell, nucleus in, V 1263 - development of the human embryo in the, V 1264 - animal kinship in, V 1265 - blood comparisons in man and apes, V 1266 - difference in the development of man and apes, V 1267 - power of speech a factor in, V 1267 - habits and progress in, V 1268 - factors that determine survival of races during the, V 1269 - habits and customs detrimental to life in, V 1270 - changes of organs in, V 1271 - "natural" diet in, V 1273 - dietetic development in, V 1274 - facts regarding the, V 1275 - - EXERCISE - a necessity, II 444 - in infancy, V 1171 - in childhood, V 1329 - constructive ages 15-25, V 1330 - for purifying the blood, V 1331 - properly nourished body demands a certain amount of, V 1332 - physiology of, V 1333 - growth produced by, V 1334 - brain and nerve force produced by, V 1334 - blood circulation increased by, V 1335 - evil effects of long continued, V 1336 - different kinds of exhaustion produced by, V 1336 - the causes of soreness or stiffness of the muscles - due to, V 1337 - endurance of vegetable composition with meat eaters, V 1337 - body waste in, V 1338 - tensing as an, V 1339 - vibratory, V 1339 - heavyweight, V 1340 - indoor, V 1340 - for school children, V 1341 - dancing as an, V 1341 - importance of outdoor, V 1341 - for the city dweller, V 1342 - that give best the results, V 1342 - - EXERCISE - PROGRAM FOR DAILY EXERCISES - exercise No, 1, V 1343 - exercise No, 2, V 1344 - exercise No, 3, V 1344 - exercise No, 4, V 1345 - exercise No, 5, V 1345 - - EXHAUSTION - causes of, II 399 - - - F - - FASTING (AND NO BREAKFAST PLAN) - data secured from, V 1311 - - FATS - composition of, I 122 - formation of, I 122 - mineral, I 123 - olein, I 123 - butyrin, I 123 - butter dairy, I 123 - butter artificial, I 123 - stearin, I 123 - oleomargarin, I 123 - rancid, I 125 - digestion of, I 156 - unwholesome, I 157 - metabolism of, I 205 - absorption of body, I 206 - human, I 207 - distinction between tallow, lard, olive oil, I 207 - animal, I 254 - chemical change in frying, I 255 - chemical difference in, I 256 - effects of heat on, III 595 - tables of digestive harmonies and disharmonies of, III 609 - purpose of, III 626 - a source of heat, I 209 - the chief source of energy, I 209 - - FERMENTATION - causes of, I 172, - II 425 - symptoms of, II 426 - results of, II 427 - remedy for, II 428 - diet for, II 428 - - FISH - nutrients in, I 260 - as brain food, I 261 - superior to flesh food, I 261 - selection of, III 678 - preparation of, III 678 - - FLUORIN - a gas, I 73 - action of, I 73 - - FOOD - preparation of, I 15 - chemistry of, I 15, - I 21 - how to select, I 16 - how to combine, I 16 - how to proportion, I 16 - how to determine quantity, I 16 - science, I 19, - I 20 - importance of, I 4 - classes of, I 105 - analysis of, I 106 - maltose in, I 118 - predigested, I 141 - manufacture of, I 141 - predigested, comparison of, I 146 - mastication of, I 150-183 - digestibility of, comparative, I 159 - fermentation of, I 164 - decomposition of, I 173 - determining quantity of, I 177 - values, I 178 - breakfast, I 182 - tissue builder as, I 195 - importance of protein in, I 209 - standards of, I 217 - endurance tests of, I 219 - government standards of, I 220 - dietary standards of, I 222 - correct dietary standards of, I 225 - quantity required, I 226 - proportion of fat required in, I 228 - fallacy of nitrogenous, I 229 - influence of religion on, I 235 - a factor in producing physical and mental power, I 240 - unscientific to use meat as, I 241 - rare meat unfit for, I 258 - in contagious dis-eases, I 258 - fish as a, I 260 - superiority of fish as a, I 261 - oysters as a, I 262 - clams as a, I 262 - shell-fish as a, I 262 - poultry as a, I 262 - superiority of poultry as a, I 263 - comparative analyses of, I 264 - feeding of poultry for, I 265 - cheese as a, I 282 - butter considered as a, I 283 - wheat considered as a, II 290 - grain as a remedial, II 298 - white potato as a, II 321 - relative value of salads as, II 321 - relative value of water melon as a, II 323 - relative value of musk melon as a, II 323 - honey compared as a, II 330 - life dependent upon, II 345 - substitution of, II 439 - staples, II 440 - list of constipating, II 446 - list of laxative, II 446 - that reduces fat, II 498 - in obesity, II 502 - in locomotor ataxia, II 519 - to eat in case of colds, II 524 - to eat in catarrh, II 530 - in hay fever, II 532 - combinations, III 602 - quantity an important factor, III 604 - instinct a safe guide in selecting, III 605 - tables, how to interpret, III 607 - tables of digestive harmonies and disharmonies, III 609 - fats, III 609 - eggs, III 610 - milk, III 611 - nuts, III 612 - grains, III 613 - vegetables, III 614 - acid fruits, III 615 - sweet fruits, III 616 - sugars, III 617 - simple classification of, III 621 - based on principal nutritive substances, III 624 - purposes of different classes of, III 625 - difference between digestibility and assimilability - of, III 630 - table showing comparative assimilability carbohydrate - and water content of various classes of food, III 632 - purpose of the vieno table in, III 634 - vieno system of, III 645 - values, measurement of, III 639 - values, measurement of--(old system), III 642 - amount of nitrogen in, incorrect standards, III 645 - incorrect standards of measurement of, III 646 - what constitutes a true, III 647 - explanation of vieno system of food measurement, III 648 - edible portion of, III 650 - how to reduce foods to vienos, III 651 - nitrogen factor in, III 651 - direct method of calculating available nitrogen in, III 655, - III 663 - curative value of, III 668 - for children (see menus for children), III 687 - in cirrhosis of the liver, III 823 - in consumption, IV 989-990 - in pregnancy, IV 1033 - selection, combination and proportion of, V 1149, - V 1152 - according to age, V 1149 - according to time of year, V 1151 - according to work or activity, V 1151 - and energy, V 1310 - relative importance of air, water and, V 1313 - - FORMALDEHYDE - uses of, I 93 - an artificial preservative, I 93 - a poison to the human system, I 93 - - FOWL - selection of, III 678 - preparation of, III 678 - - FRUITS - composition of, II 309 - dietetic value of, II 310 - effect of acid, II 312 - classification according to acidity, II 312 - evils of acid, II 314 - value of sub-acid, II 315 - value of non-acid, II 316 - canned, II 316 - evaporated, II 316 - fresh, II 317 - tables of digestive harmonies and disharmonies of - acid, III 615 - tables of digestive harmonies and disharmonies of - sweet, III 616 - bananas, III 675 - - - G - - GALACTOSE - formation of, I 111 - - GAME - as a food, I 268 - - GAS DILATATION (GASTRITIS) - symptoms of, II 432-447 - what to eat in, II 432 - what to omit in, II 433 - causes of, II 449 - remedy for, II 450 - food to be used in treatment of, II 452 - - GASTRIC JUICE - composition of, I 147 - formation of, I 148 - its action on fat, I 148 - rennet of the, I 151 - - GASTRITIS - (also see gas dilatation), II 432 - causes of, II 449 - symptoms of, II 449 - diagnosis of, II 450 - treatment of, II 450 - diet in, II 450 - food in, II 452 - what to eat in, II 452 - what to omit in, II 452 - - GLOBULINS - sources of, I 129 - properties, I 129 - types of, I 130 - - GLUCOSE - percentage in the blood, I 204 - function of, I 204 - manufacture of, II 328 - composition of, II 328 - uses of, II 329 - an article of food, II 329 - - GLYCOGEN - sources of, I 118 - formation of, I 118 - - GOUT - causes of, II 546 - symptoms of, II 547 - remedy for, II 547 - diet in, II 548 - what to eat in, II 550 - what to omit in, II 550 - - GRAIN - cooked, I 184 - government experiments with, I 185 - uncooked, I 185 - nutritive value of, II 289 - wheat, II 290 - rye, II 291 - barley, II 292 - oats, II 293 - corn, II 293 - rice, II 294 - buckwheat, II 294 - uses of, II 295 - as a remedial food, II 298 - tables of digestive harmonies and disharmonies of, III 613 - - GUMS - varieties of, I 120 - - - H - - HABITS - man a creature of, I 223 - - HAY FEVER - described, II 519 - symptoms of, II 531 - remedy for, II 531 - diet for, II 531 - foods to eat in, II 532 - foods to omit in, II 532 - - HEALTH - influence of mind on, II 385 - laws of, II 396 - definition of, II 405 - - HEART TROUBLE - gas, a cause of, II 448-572 - early symptoms of, II 570 - medical misconceptions of, II 570 - causes of, II 571 - diet for, II 573 - exercise for, II 574 - - HEAT - production of, I 41 - body determination of, I 42 - a measure of energy, I 198 - units, I 199 - - HEMOGLOBIN - component parts of, I 130 - - HEMORRHOIDS - (see Piles), II 471 - - HEREDITY, V 1293 - so-called wonders of microscopic study of reproductive - cells in, V 1294 - chromosoms in different species, V 1294 - action of, V 1294 - what it is, V 1295 - characteristics not due to, V 1296 - summary of facts regarding sex and, V 1297 - - HERNIA - causes of, II 443 - - HONEY - food value of, II 330 - composition of, II 331 - - HUMAN ILLS - chiefly due to dis-eases and conditions originating in - the stomach, I 4 - (see chart showing dis-eases caused by superacidity), I 9 - - HYDROCARBONS - definition of, I 89 - uses of, I 89 - where found, I 89 - how formed, I 90 - - HYDROCHLORIC ACID - how formed, I 64 - action of, I 65 - its importance in digestion, I 66 - chemical symbols of, I 67 - - HYDROGEN - where found, I 42 - physical properties, I 43 - chemical properties of, I 43 - gas, I 45 - - - I - - INDIGESTION (ACUTE) - important suggestions regarding, III 807 - treatment for, III 807 - what to eat in, III 807 - - INFANT FEEDING - great mortality due to wrong, V 1154 - two points of view on, V 1155 - mothers' milk in, V 1162 - general rules to be observed in, V 1164 - modification of milk in, V 1165 - preparation of food in, V 1165 - quantity of food in, V 1166 - frequency of feeding, V 1166 - disastrous results of too frequent, V 1168 - importance of cleanliness in preparation of food, V 1168 - constipation in, V 1169 - composition and color of stools in, V 1169 - temperature of food in, V 1173 - general instructions in health and hygiene, V 1174 - - INFLUENZA - described, II 519 - causes of, II 536 - symptoms of, II 537 - remedy, II 537 - diet for, II 537 - food in, IV 939 - - INSOMNIA - causes of, II 538 - remedy for, II 539 - diet for, II 541 - foods to eat in, II 542 - foods to omit in, II 542 - similarity of symptoms in nervousness and, II 542 - - INTESTINAL JUICES - definition of, I 157 - action of, I 158 - - INULIN - value of, I 121 - - IODIN - description of, I 73 - - IRON - salts of, I 77 - in patent medicines, I 78 - - - L - - LACTOSE - where found, I 113 - indigestion, I 114 - - LAWS - natural, I 11 - - LAXATIVES - loss of vitality due to, II 376 - harmful results due to use of, II 436 - - LEGUMES - defined, II 307 - familiar types of, II 307 - rich in nitrogen, II 307 - require thorough mastication, II 308 - - LEVULOSE - composition of, I 111 - defined, I 111 - - LITMUS SOLUTION - tests for, I 69 - - LIVER, THE, I 137 - functions of, I 203 - cirrhosis of, II 468 - ---- causes of, II 468 - ---- symptoms of, II 468 - ---- treatment for, II 469 - ---- stimulants in, II 469 - ---- what to eat in, II 469 - ---- atrophic, III 822 - ---- hypertrophic, III 822 - ---- food in treatment for, III 823 - - LOCOMOTOR ATAXIA - causes of, II 511 - drug treatment harmful in, II 513 - symptoms of, II 514 - remedy for, II 515 - diet for, II 516 - exercise in, II 517 - massage in, II 517 - cured, obstinate case of, II 518 - foods to eat, II 519 - foods to omit, II 519 - - LUNGS, THE - functions of, II 390 - - - M - - MALNUTRITION - cause of, II 511 - remedy for, II 511 - - MALTOSE - composition of, I 112 - how formed, I 113 - - MEAT - fallacy of lean, I 228 - source of autointoxication, I 247 - classified, I 250 - composition of lean, I 250 - extractives of, I 252 - prejudice against pork, I 253 - cold storage of, I 256 - decomposition of cold storage, I 257 - "ripened", I 257 - scientific objections to use of, I 258 - - MEDICINES - effects of, II 343 - ancient belief concerning, II 344 - unscientific uses of, II 377 - - MENUS - - FOR NORMAL CHILDREN - - (_From 2 to 5 Years of Age_) - spring, III 687 - summer, III 688 - fall, III 689 - winter, III 690 - - (_From 5 to 10 Years of Age_) - spring, III 692 - summer, III 693 - fall, III 694 - winter, III 695 - - (_From 10 to 15 Years of Age_) - spring, III 696 - summer, III 697 - fall, III 698 - winter, III 699 - - FOR NORMAL PERSONS - - (_From 15 to 20 Years of Age_) - spring, III 700 - summer, III 701 - fall, III 702 - winter, III 703 - - (_From 20 to 33 Years of Age_) - spring, III 704 - summer, III 705 - fall, III 706 - winter, III 707 - - (_From 33 to 50 Years of Age_) - spring, III 708 - summer, III 709 - fall, III 710 - winter, III 711 - - (_From 50 to 65 Years of Age_) - spring, III 712 - summer, III 713 - fall, III 714 - winter, III 715 - - (_From 65 to 80 Years of Age_) - spring, III 716 - summer, III 717 - fall, III 718 - winter, III 719 - - (_From 85 to 100 Years of Age_) - spring, III 720 - summer, III 721 - fall, III 722 - winter, III 723 - - MENUS, CURATIVE - introduction, III 724 - - FOR SUPERACIDITY - (ABNORMAL APPETITE) - spring, III 726 - summer, III 728 - fall, III 729 - winter, III 730 - - FOR SOUR STOMACH AND IRRITATION OF STOMACH AND - INTESTINES - spring, III 731 - summer, III 733 - fall, III 734 - winter, III 736 - - FOR SOUR STOMACH, INTESTINAL GAS AND CONSTIPATION - spring, III 738 - summer, III 740 - fall, III 742 - winter, III 745 - - STOMACH AND INTESTINAL CATARRH - spring, III 747 - summer, III 750 - fall, III 751 - winter, III 752 - - FERMENTATION, INTESTINAL GAS, FEVERED STOMACH AND LIPS, - CANKERS ON TONGUE - spring, III 753 - summer, III 755 - fall, III 757 - winter, III 759 - - CONSTIPATION (CHRONIC) NERVOUSNESS - spring, III 761 - summer, III 765 - fall, III 767 - winter, III 769 - - CONSTIPATION, AUTOINTOXICATION, LOW VITALITY - spring, III 771 - summer, III 773 - fall, III 775 - winter, III 777 - - GASTRITIS - spring, III 779 - summer, III 781 - fall, III 782 - winter, III 783 - - NERVOUS INDIGESTION - spring, III 784 - summer, III 785 - fall, III 786 - winter, III 787 - - NERVOUSNESS - FOR BUSINESS MAN, THIN, NERVOUS, - IRRITABLE--INSOMNIA--STOMACH AND INTESTINAL TROUBLE - spring, III 789 - summer, III 790 - fall, III 793 - winter, III 798 - - FOR SUBACIDITY - INDIGESTION (CHRONIC) - spring, III 801 - summer, III 803 - fall, III 804 - winter, III 805 - - BILIOUSNESS - HEADACHE--SLUGGISH LIVER - spring, III 809 - summer, III 811 - fall, III 812 - winter, III 813 - - HEADACHE--TORPID LIVER - spring, III 814 - summer, III 815 - fall, III 816 - winter, III 820 - - CIRRHOSIS OF THE LIVER - general remarks, III 822 - food to be used in, III 823 - - MENU NO, 1 - spring, III 824 - summer, III 825 - fall, III 826 - winter, III 827 - - MENU NO, 2 - spring, III 828 - summer, III 829 - fall, III 830 - winter, III 831 - - DIARRHEA - spring, III 832 - summer, III 833 - fall, III 834 - winter, III 835 - - DIARRHEA--DYSENTERY - spring, III 836 - summer, III 840 - fall, III 841 - winter, III 842 - - EMACIATION--UNDERWEIGHT--RATHER ANEMIC - spring, III 845 - summer, III 847 - fall, III 848 - winter, III 850 - - RUN DOWN CONDITION--FLATULENCY--UNDERWEIGHT - spring, III 852 - summer, III 856 - fall, III 858 - winter, III 861 - - LOW VITALITY--UNDERWEIGHT--WEAK DIGESTION - spring, IV 863 - summer, IV 864 - fall, IV 865 - winter, IV 866 - - OBESITY--IRREGULAR HEART ACTION--NERVOUSNESS - spring, IV 870 - remarks, IV 871 - summer, IV 872 - fall, IV 872 - winter, IV 877 - - ABNORMAL APPETITE--OBESITY--DROWSINESS - spring, IV 882 - summer, IV 884 - remarks, IV 885 - fall, IV 886 - remarks, IV 887 - winter, IV 891 - - DECREASING WEIGHT--INCREASING STRENGTH - spring, IV 893 - summer, IV 894 - fall, IV 895 - winter, IV 896 - - NEURASTHENIA - spring, IV 897 - summer, IV 898 - fall, IV 899 - winter, IV 900 - - MALNUTRITION - spring, IV 901 - summer, IV 902 - fall, IV 903 - winter, IV 904 - - FOR A YOUTH - - ANEMIA--MALASSIMILATION--UNDERWEIGHT--NO APPETITE - spring, IV 905 - summer, IV 907 - fall, IV 908 - winter, IV 910 - - LOCOMOTOR ATAXIA - spring, IV 911 - summer, IV 912 - fall, IV 913 - winter, IV 914 - - COLDS - spring, IV 917 - summer, IV 918 - fall, IV 920 - winter, IV 921 - - NASAL CATARRH - late spring }, IV 925 - early summer} - late summer }, IV 927 - early fall } - late fall }, IV 928 - early winter} - late winter }, IV 930 - early spring} - - HAY FEVER - spring, IV 931 - summer, IV 932 - fall, IV 933 - winter, IV 934 - - ASTHMA - spring, IV 935 - summer, IV 936 - fall, IV 937 - winter, IV 938 - - INFLUENZA - Foods in, IV 939 - Menus for - (see menus for colds, catarrh, hay fever and asthma), - II 519 - - INSOMNIA--NERVOUSNESS--LOW VITALITY - spring, IV 940 - summer, IV 942 - fall, IV 943 - winter, IV 945 - - RHEUMATISM--GOUT--LUMBAGO--SCIATICA--ARTHRITIS - spring, IV 947 - summer, IV 949 - fall, IV 951 - winter, IV 953 - - ANEMIA--SLUGGISH LIVER--RHEUMATIC TENDENCY - spring, IV 955 - summer, IV 957 - fall, IV 962 - winter, IV 964 - - STIFFNESS AND PAIN IN JOINTS--STOMACH TROUBLE--CONSTIPATION--INTESTINAL - GAS--IRREGULAR HEART ACTION - spring, IV 967 - summer, IV 968 - fall, IV 970 - winter, IV 975 - - BRIGHT'S DIS-EASE - spring, IV 979 - summer, IV 980 - fall, IV 981 - winter, IV 982 - - DIABETES - spring, IV 983 - summer, IV 985 - fall, IV 987 - winter, IV 988 - - WEAK LUNGS--CONSUMPTION - general menu, IV 991 - - TUBERCULAR TENDENCY--CONSTIPATION--NERVOUSNESS--CATARRH - spring, IV 994 - summer, IV 998 - fall, IV 1000 - winter, IV 1003 - - TENDENCY TOWARD INTESTINAL CONGESTION - spring, IV 1005 - summer, IV 1007 - fall, IV 1008 - winter, IV 1011 - - DIS-EASES OF THE SKIN--ECZEMA - spring, IV 1013 - summer, IV 1015 - fall, IV 1016 - winter, IV 1019 - - WEAK DIGESTION--NERVOUSNESS--SLIGHT ECZEMA - spring, IV 1023 - summer, IV 1025 - fall, IV 1026 - winter, IV 1027 - - APPENDICITIS - spring, IV 1029 - summer, IV 1030 - fall, IV 1031 - winter, IV 1032 - - FOR THE PREGNANT WOMAN - food in pregnancy, IV 1033-1035 - - MENUS - spring, IV 1036 - summer, IV 1037 - fall, IV 1038 - winter, IV 1039 - - FOR THE NURSING MOTHER - foods to omit, IV 1040 - foods to use, IV 1041 - - MENUS FOR THE NURSING MOTHER - spring, IV 1042 - summer, IV 1043 - fall, IV 1044 - winter, IV 1045 - - MISCELLANEOUS - - WEAK DIGESTION (ALMOST INVALID) - spring, IV 1046 - summer, IV 1048 - fall, IV 1049 - winter, IV 1051 - - BUILDING UP THE NERVOUS SYSTEM--INCREASING VITALITY - spring, IV 1053 - summer, IV 1056 - fall, IV 1058 - winter, IV 1060 - - FOR AGED PERSON--BUILDING GENERAL HEALTH - spring, IV 1061 - summer, IV 1065 - fall, IV 1066 - winter, IV 1068 - - (Healthy Person) STRENGTH AND ENDURANCE - spring, IV 1069 - summer, IV 1070 - fall, IV 1071 - winter, IV 1073 - - MALASSIMILATION AND AUTOINTOXICATION - spring, IV 1074 - summer, IV 1076 - fall, IV 1078 - winter, IV 1080 - - NO APPETITE - distinction between appetite and hunger, IV 1081 - spring, IV 1081 - summer, IV 1084 - fall, IV 1085 - winter, IV 1086 - - ATHLETIC DIET - spring, IV 1088 - summer, IV 1089 - fall, IV 1090 - winter, IV 1091 - - (Chiefly Uncooked) - spring, IV 1093 - summer, IV 1094 - fall, IV 1095 - winter, IV 1097 - - FOR INVALID CHILD--MAKING MUSCULAR TISSUE--REGULATING - BOWELS - spring, IV 1098 - summer, IV 1100 - fall, IV 1101 - winter, IV 1104 - - FOR MENTAL WORKER--TO INCREASE BRAIN EFFICIENCY - spring, IV 1106 - summer, IV 1108 - fall, IV 1110 - winter, IV 1113 - - FOR SCHOOL TEACHER--ANEMIA--SLUGGISH LIVER--UNDERWEIGHT--NERVOUSNESS - spring, IV 1115 - summer, IV 1117 - fall, IV 1118 - winter, IV 1120 - - LABORING MAN UNDERWEIGHT--ANEMIC (LUNCH IN SHOP) - spring, IV 1122 - summer, IV 1124 - fall, IV 1126 - winter, IV 1129 - diet for cold weather, IV 1133 - diet for hot weather, IV 1134 - hot weather menu for the prevention of sunstroke and heat - prostration, IV 1135 - suggestions for the prevention of sunstroke, IV 1136 - - MENUS FOR BUILDING UP SEXUAL VITALITY - spring, IV 1138 - summer, IV 1139 - fall, IV 1140 - winter, IV 1141 - - SUGGESTIONS FOR PERSONS UNDERGOING MODERATE AMOUNT OF - EXPOSURE, - V 1201 - - MENUS - between temperature 20 and 30° F, V 1203 - between temperature 70 and 90° F, V 1206 - - MENUS FOR NERVOUSNESS - spring, V 1220 - summer, V 1222 - fall, V 1223 - winter, V 1224-1227 - - MENUS - Curative and Remedial, III 667, - IV 1143 - for constipation, II 438 - for obesity, II 500 - choice of, III 683 - normal, III 685 - introduction to, III 685 - - MERCURY - and its salts, II 373 - - METABOLISM - chemistry of, I 193 - process of, I 193 - described, I 194 - liberation of energy through, I 199 - carbohydrates in, I 202 - of fat, I 205 - of proteids, I 209 - - METALS - salts of, I 76 - uses of, I 77 - iron, I 77 - - MILK - sour, discussed, I 174 - mothers, I 246 - food values of, I 270 - a perfect food, I 273 - cows, I 274 - composition of cows, I 274 - varieties of cows, I 274 - nutritive value of, I 275 - coagulation of casein in, I 276 - harmonies, I 276 - adulteration of, I 276 - in sour stomach, I 277 - preservatives in, I 280 - pasteurization of, I 280 - natural souring of, I 281 - why constipating, II 442 - tables of digestive harmonies and disharmonies, III 611 - - MORPHIN - habit, II 351 - uses of, II 352 - - MOTHER, THE PROSPECTIVE - general rules for, V 1157 - the corset, V 1158 - exercise, V 1158 - deep breathing, V 1158 - mental occupation, V 1158 - special rules for, V 1159 - suggestions for the diet for abnormal appetite during - pregnancy, V 1160 - selection of food, V 1161 - starchy foods during pregnancy, V 1161 - - - N - - NARCOTICS - classification of, III 349 - - NASAL CATARRH, IV 922 - - NERVOUSNESS - true meaning of, V 1211 - relation of nutrition to, V 1212 - causes of, V 1212 - constipation a factor in, V 1214 - primary causes of, V 1215 - effect of stimulants in, V 1215 - overwork not a factor in, V 1216 - remedy for, V 1217 - effects of wrong eating and drinking in, V 1218 - special instructions for persons suffering from, V 1227 - recreation in, V 1228 - relation of sexual functions to, V 1228 - - NERVOUS INDIGESTION - described, II 453 - causes of, II 454 - symptoms of, II 455 - remedy for, II 458 - diet for, II 458 - remarks on, III 784 - - NEURASTHENIA - described, II 503 - a final warning, II 503 - causes of, II 505-507 - symptoms, II 506 - remedy, II 506 - importance of diet in, II 508 - mental attitude in, II 508 - what to eat in, II 510 - what to omit in, II 510 - - NITROGEN - described, I 58 - properties of, I 59 - compounds of, I 59 - daily amount required, I 231 - body requirement of, I 232 - grain a source of, II 297 - proportion in lean meat, III 641 - in food, how to compute, III 645 - a factor in food, III 651 - method of calculating available amount in food, III 655 - - NUTRITION - science of, I 14 - relation of sexual health in, V 1289 - - NUTS - pine, II 301 - ----, composition of, II 301 - almonds, II 303 - pecans, II 304 - brazil, II 304 - walnut, English, II 304 - hazel, II 305 - butter, II 305 - beech, II 305 - cocoa, II 305 - peanuts, II 306 - as heat producers, II 301 - nitrogen factor in, II 302 - tables of digestive harmonies and disharmonies of, III 612 - - - O - - OBESITY - prevention of, I 208 - remedies for, I 208, II 495 - unnatural, II 491 - the law governing, II 491 - weight tables in, II 492 - causes of, II 493 - eating in, II 494 - drinking in, II 494 - exercise in, II 495 - use of fats in, II 496 - chronic, diet suggestions in, II 496 - foods that produce, II 497 - foods that prevent, II 498 - foods in, II 500 - menus for, II 500 - symptoms resulting from change of food in, II 502 - foods to eat in, II 502 - foods to omit in, II 502 - - OILS - formation of, I 122 - composition of, I 122 - olive, I 123 - cotton seed, manufacturing of, I 123, II 337 - vegetable, I 123 - vegetable, value of, II 335 - poisonous, I 124 - grades of olive, II 336 - peanut, value of, II 338 - palm, II 339 - linseed, II 340 - - OLD AGE - meat and bread as articles of diet in, V 1179 - uric acid in rheumatic conditions in, V 1179 - soluble starches desirable in, V 1180 - importance of diet in, V 1181 - - DIET FOR THE THREE PERIODS IN OLD AGE - From 50-60 years of age, V 1181 - From 60-70 years of age, V 1182 - From 70-100 years of age, V 1182 - - SPECIAL SPRING AND SUMMER MENUS - For ages 50-60, V 1184 - - FALL AND WINTER MENUS - For ages 50-60, V 1186 - How food should be prepared for people between ages of 50-60, - V 1186 - - OLEIN - defined, I 123 - - OLEOMARGARIN - described, I 285 - how made, I 286 - - OPIUM - composition of, II 350 - effect of, II 351 - - OXYGEN - a substance, I 32-33 - manufacture of, I 33 - production of, I 36 - properties of, I 36 - chemical action of, I 36 - effect of, I 36 - a heat determiner, I 40 - not the only required element in breathing, V 1313 - - OXID - nitrous, I 62 - - OXIDATION - of the blood, I 39 - of waste matter, I 39 - laws governing, I 41 - and air, V 1312 - - OYSTERS (AND CLAMS) - unfit for food, I 262 - - - P - - PANCREAS, THE - functions of, I 138 - - PAIN - a warning, I 12 - - PATENT MEDICINES - Defined, II 347 - why alcohol is used in, II 370 - per cent of alcohol in, II 371 - - PENTOSES - from the standpoint of human food, I 110 - - PEPSIN - action of, I 155 - - PHOSPHORUS - uses of, I 75 - - PHYSICAL CULTURE - systems of, V 1333 - tensing in, V 1339 - vibratory exercise, V 1339 - heavy weight exercise, V 1340 - indoor exercises, V 1340 - - PHYSIOLOGY - the old, V 1305 - - PILES - causes of, II 471 - symptoms of, II 472 - treatment for, II 472 - diet for, II 473 - - POISONS - body, I 245 - generated by fear, I 246 - alkaloid, II 349 - narcotic, II 349 - - POLYSACCHARIDS - starch, I 114 - glycogen, I 118 - cellulose, I 119 - gums, I 120 - inulin, I 121 - - POTASSIUM IODID - effect of, II 374 - - POULTRY - method of fattening domestic, I 265 - marketing undrawn, I 266 - "hanging", I 267 - - PRACTISE OF DIETETICS, THE - Introduction, V 1233 - general treatment in, V 1235 - scope of scientific feeding in, V 1236 - the value of letters in, V 1236 - the art of polemics in, V 1236 - value of booklet describing your work, V 1238 - ability to prepare your own copy, V 1238 - value of experience in, V 1239 - diagnosis in, V 1241 - diet in, V 1242 - educate your patient in, V 1242 - patient should agree with the diet, V 1243 - mental factors in, V 1245 - publicity necessary in, V 1246 - value of truthful publicity, V 1248 - some cures too remarkable to advertise, V 1250 - courtesy an asset in, V 1250 - - PRENATAL CULTURE - embryological growth in, V 1289 - superstition concerning, V 1290 - theory on, V 1290 - influence of fright, anger, etc, in, V 1291 - mother's nutrition the only factor in, V 1291 - birthmarks, V 1292 - - PROTEIDS - defined, I 125 - classified, I 128 - peptones, I 130 - proteoses, I 130 - uses of, I 211 - replace worn-out cells, I 212 - action of, I 213 - converted into peptones, I 214 - composition of, I 215 - form body fat, I 215 - excess of, I 216 - animal requirements of, I 230 - digestibility of grain, II 298 - effect of heat on, III 595 - purpose of, III 626 - - PTOMAINS - formation of, I 128 - - PURGATIVES - salts as, II 375 - - - Q - - QUININ - uses of, II 357 - - - R - - RECIPES - for coddled eggs, III 677 - uncooked eggs, III 678 - baked omelet, III 678 - for preparing green peas in the pod, III 679 - pumpkin, III 680 - vegetable juice, III 680 - sassafras tea, III 680 - - REST - forces at work during, V 1301 - changes during, V 1302 - human body at, V 1303 - change in body tissue during, V 1303 - comparisons regarding necessity for, V 1304 - confusion of terms, V 1306 - - REST AND RE-CREATION - necessity for, II 400 - phenomenon of sleep and, V 1306 - where found, V 1308 - idleness in, V 1346 - exercise necessary for assimilation and elimination, V 1347 - hunting, V 1347 - fishing, V 1347 - true re-creation, V 1348 - worthless objects for which men struggle fail to give, V 1348 - the triad of all that is best in man the goal to strive for, - V 1348 - in solitude, V 1349 - - RHEUMATISM - described, II 543 - causes of, II 544 - symptoms of, II 545 - remedy for, II 547 - diet in, II 548 - ---- natural versus artificial, II 548 - perspiration in, II 549 - what to eat in, II 550 - what to omit in, II 550 - - - S - - SACCHARIN - food value of, I 91 - - SALIVA - secretion of, I 142 - mastication and, I 142 - - SALT - common, I 69 - in the body, I 73 - magnesium, I 77 - mineral origin of vegetable, I 131 - - SEX - relation of sexual functions to the nervous system, V 1288 - necessity for popular knowledge concerning, V 1288 - relation of nutrition to sexual health, V 1289 - summary of facts regarding heredity, and V 1297 - - SILICON - in the body, I 76 - - SLEEP - evidence of acquired energy during, V 1308 - the mysterious production of energy during, V 1309 - expenditure of energy during, V 1310 - and its relation to the expenditure of energy, V 1312 - - SOAP - process of making, I 96 - - SOLUTION - in nutrition, I 50 - in assimilation, I 51 - examples of, I 51 - - STARCH - sources of, I 114 - potato, I 115 - solubility of, I 116 - corn, I 116 - changing of, I 117 - - STOMACH, THE, I 137 - functions of, II 389 - disorders originating in, II 417 - "lump" in, II 419 - catarrh of, III 747 - - STRYCHNIN - effect of, II 356 - - SUGAR - grape, I 109 - ---- sources of, I 109, II 327 - pentose, I 110 - levulose, I 111 - galactose, I 111 - cane, I 112 - maltose, I 112 - lactose, I 113 - effects of heat on, III 594 - tables of digestive harmonies and disharmonies, III 617 - food value of, II 324 - beet sugar, II 325 - cane, value of, II 326 - process of refining, II 326 - maple, genuine, II 327 - ---- imitation, II 327 - milk, II 327 - - SULFUR - in the human body, I 75 - - SUNSTROKE - prevention of, IV 1136 - - SUPERACIDITY - chart indicating dis-eases caused by, I 9 - cause of, I 7, II 421 - diagnosis of, II 418 - symptoms of, II 421 - remedy for, II 423 - despondency produced by, II 430 - - SWEETS - relative order of, II 332 - application of term, II 334 - - SYMPTOMS - comparison of, II 389 - - - T - - TABLE OF WEIGHTS AND MEASURES, III 664 - - TEA - composition of, II 365 - - TEMPERATURE - fat requirements according to, V 1200 - - TISSUE BUILDING - food a factor in, I 195 - process of, I 196 - generation of heat and energy in, I 197 - proteids a factor in, I 210 - - TOBACCO - effect of nicotin in, II 361 - general effect of, II 362 - - TREATMENT - by disinfection, II 347 - - TRICHINOSIS - described, I 259 - - TRYPSIN - action of, I 155 - - - V - - VEGETABLES - groups of, II 318 - succulent, II 319 - ---- value of, II 320 - juices of, II 321 - white potato, II 321 - sweet potato, II 322 - carrots, II 322 - parsnips, II 322 - turnips, II 322 - beets, II 322 - tomatoes, II 323 - tables of digestive harmonies and disharmonies of, III 614 - - VEGETARIANISM - from animal standpoint, I 236 - from standpoint of scientific living, I 237 - - - W - - WATER - composition of, I 44 - properties of, I 45 - rain, I 46 - hard, I 46 - mineral, I 47 - salt, I 47 - effervescent, I 47 - sulphur, I 47 - distilled, I 48 - as a solvent, I 49 - chemical uses of, I 48 - proportion in the body, I 52 - uses in the body, I 54 - drinking, I 54 - necessity for drinking, II 434 - - WHEAT - composition of, II 291 - - * * * * * - - +---------------------------------------------------------------------+ - | Transcriber's notes: | - | | - | Added 'D' to index heading of D words. | - | 'shall fish' in index need be 'shell-fish', changed. | - | Added 'G' to index heading of G words. | - | Added 'H' to index heading of H words, misplaced. | - | Index HUMAN ILLA 'orginating' need be 'originating' in the stomach. | - | Taken out hyphen in 'Re-creation' from index. | - | Put in hypen in 'diseases' in index as in main text. | - | Both 'Re-creation' and 'Recreation' present, leaving. | - | Taken out hyphen in 'stand-point'. | - | Taken out hyphen in 'tea-pot'. | - | P.1145. Removed duplicate chapter heading in html file. | - | Index, O - Old Age: From 70-100 years of age V '1181' | - | need be '1182', changed. | - | Fixed various punctuation. | - | Note: underscores to surround _italic text_. | - +---------------------------------------------------------------------+ - - - - - -End of the Project Gutenberg EBook of Encyclopedia of Diet, Vol. 5 (of 5), by -Eugene Christian - -*** END OF THIS PROJECT GUTENBERG EBOOK ENCYCLOPEDIA OF DIET, VOL. 5 *** - -***** This file should be named 50660-8.txt or 50660-8.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/0/6/6/50660/ - -Produced by Juliet Sutherland, Jane Robins and the Online -Distributed Proofreading Team at http://www.pgdp.net - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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- color: black; - padding: 5px; - text-align: justify; - width: auto; - height: auto; - font-size: 18px; - } -} - -.container { - text-align: center; -} - - -/* Poetry */ -.poem { - display: inline-block; - margin-left:10%; - margin-right:10%; - text-align: left; -} - -@media handheld { - .poem { - display: block; - margin-left: 1.5em; - } -} - -.poem br {display: none;} - -.poem .stanza {margin: 1em 0em 1em 0em;} - -.poem span.i0 { - display: block; - margin-left: 0em; - padding-left: 3em; - text-indent: -3em; -} - -.poem span.i4 { - display: block; - margin-left: 4em; - padding-left: 3em; - text-indent: -3em; -} - -/* Transcriber's notes */ -.transnote {background-color: #E6E6FA; - margin-left: 10%; - margin-right: 10%; - color: black; - font-size:smaller; - padding:0.5em; - margin-bottom:5em; - font-family:sans-serif, serif; } - </style> - </head> -<body> - - -<pre> - -Project Gutenberg's Encyclopedia of Diet, Vol. 5 (of 5), by Eugene Christian - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - - - -Title: Encyclopedia of Diet, Vol. 5 (of 5) - -Author: Eugene Christian - -Release Date: December 10, 2015 [EBook #50660] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK ENCYCLOPEDIA OF DIET, VOL. 5 *** - - - - -Produced by Juliet Sutherland, Jane Robins and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - -</pre> - - -<div class="bord1"> -<h1>ENCYCLOPEDIA OF<br /> -DIET</h1> - -<p class="center"><strong><em>A Treatise on the Food Question</em></strong></p> - -<p class="center"><strong>IN FIVE VOLUMES</strong></p> - -<p class="center"><strong><span class="smcap">Explaining, in Plain Language, the Chemistry of Food and the Chemistry -of the Human Body, together with the Art of Uniting these Two Branches -of Science in the Process of Eating so as to Establish Normal Digestion -and Assimilation of Food and Normal Elimination of Waste, thereby -Removing the Causes of Stomach, Intestinal, and All Other Digestive -Disorders</span></strong></p> - -<p class="p2">BY</p> - -<p class="p6"><span class="smcap">Eugene Christian, F. S. D.</span></p> - -<hr class="sm" /> -<p class="center"><strong><span class="smcap">Volume V</span></strong></p> -<hr class="sm" /> - -<p class="center"><strong>NEW YORK CITY</strong><br /> -<strong>CORRECTIVE EATING SOCIETY, <span class="smcap">Inc.</span></strong><br /> -<strong>1917</strong></p> -</div> - -<hr class="tb" /> -<p class="center"><span class="smcap">Copyright 1914</span><br /> -BY<br /> -EUGENE CHRISTIAN<br /> -<span class="smcap">Entered at</span><br /> -<span class="smcap">Stationers Hall, London</span><br /> -<span class="smcap">September, 1914</span><br /> -BY<br /> -EUGENE CHRISTIAN, F. S. D.<br /> -ALL RIGHTS RESERVED</p> - -<hr class="tb" /> - -<div class="transnote"> -<p>There are four other volumes of this series at Project Gutenberg, which can be found here:<br /> -<br /> -<a href="http://www.gutenberg.org/files/46511/46511-h/46511-h.htm">Volume I</a>: see http://www.gutenberg.org/files/46511/46511-h/46511-h.htmm<br /> -<a href="http://www.gutenberg.org/files/48746/48746-h/48746-h.htm">Volume II</a>: see http://www.gutenberg.org/files/48746/48746-h/48746-h.htm<br /> -<a href="http://www.gutenberg.org/files/50213/50213-h/50213-h.htm">Volume III</a>: see http://www.gutenberg.org/files/50213/50213-h/50213-h.htm<br /> -<a href="http://www.gutenberg.org/files/47701/47701-h/47701-h.htm">Volume IV</a>: see http://www.gutenberg.org/files/47701/47701-h/47701-h.htm</p> -</div> - -<hr class="tb" /> - -<h2>CONTENTS</h2> - -<p class="p6a"><span class="smcap">Volume V</span></p> - - -<div class="center"> -<table border="0" cellpadding="4" cellspacing="0" summary=""> -<tbody> -<tr> - <th><a href="#Lesson_XVI"><i>Lesson XVI</i></a></th> - <th><i>Page</i></th> -</tr> -<tr> - <td class="tdl"><span class="smcap">Adapting Food to Special Conditions</span></td> - <td class="tdr"><a href="#Page_1145">1145</a></td> -</tr> -<tr> - <td class="tdla">Infant, Old Age, and Athletic Feeding;</td> - <td> </td> -</tr> -<tr> - <td class="tdla">Sedentary Occupations, Climatic Extremes </td> - <td class="tdr"><a href="#Page_1147">1147</a></td> -</tr> -<tr> - <td class="tdla">Normal Diet </td> - <td class="tdr"><a href="#Page_1152">1152</a></td> -</tr> -<tr> - <td class="tdla">Infant Feeding </td> - <td class="tdr"><a href="#Page_1154">1154</a></td> -</tr> -<tr> - <td class="tdla">General Rules for the Prospective Mother </td> - <td class="tdr"><a href="#Page_1157">1157</a></td> -</tr> -<tr> - <td class="tdla">Special Rules for the Prospective Mother </td> - <td class="tdr"><a href="#Page_1159">1159</a></td> -</tr> -<tr> - <td class="tdla">The Nursing Mother</td> - <td class="tdr"><a href="#Page_1162">1162</a></td> -</tr> -<tr> - <td class="tdla">Care of the Child</td> - <td class="tdr"><a href="#Page_1162">1164</a></td> -</tr> -<tr> - <td class="tdlb">Constipation</td> - <td class="tdr"><a href="#Page_1169">1169</a></td> -</tr> -<tr> - <td class="tdlb">Exercise </td> - <td class="tdr"><a href="#Page_1171">1171</a></td> -</tr> -<tr> - <td class="tdlb">Clothing </td> - <td class="tdr"><a href="#Page_1171">1171</a></td> -</tr> -<tr> - <td class="tdlb">Temperature of Baby's Food </td> - <td class="tdr"><a href="#Page_1173">1173</a></td> -</tr> -<tr> - <td class="tdlb">Bandage </td> - <td class="tdr"><a href="#Page_1173">1173</a></td> -</tr> -<tr> - <td class="tdlb">Emaciation </td> - <td class="tdr"><a href="#Page_1173">1173</a></td> -</tr> -<tr> - <td class="tdla">General Instructions for Children after One Year </td> - <td class="tdr"><a href="#Page_1174">1174</a></td> -</tr> -<tr> - <td class="tdlb">General Diet from Ages One to Two </td> - <td class="tdr"><a href="#Page_1174">1174</a></td> -</tr> -<tr> - <td class="tdlb">Simplicity in Feeding </td> - <td class="tdr"><a href="#Page_1175">1175</a></td> -</tr> -<tr> - <td class="tdla">Old Age </td> - <td class="tdr"><a href="#Page_1178">1178</a></td> -</tr> -<tr> - <td class="tdlb">Three Periods of Old Age </td> - <td class="tdr"><a href="#Page_1181">1181</a></td> -</tr> -<tr> - <td class="tdla">Athletics </td> - <td class="tdr"><a href="#Page_1188">1188</a></td> -</tr> -<tr> - <td class="tdla">Sedentary Occupations </td> - <td class="tdr"><a href="#Page_1194">1194</a></td> -</tr> -<tr> - <td class="tdlb">General Directions for Sedentary Worker </td> - <td class="tdr"><a href="#Page_1198">1198</a></td> -</tr> -<tr> - <td class="tdla">Climatic Extremes </td> - <td class="tdr"><a href="#Page_1199">1199</a></td> -</tr> -<tr> - <td class="tdla">Climatic Extremes </td> - <td class="tdr"><a href="#Page_1199">1199</a><span class="pagenum"><a name="Page_vi" id="Page_vi">[vi]</a></span></td> -</tr> -<tr> - <th><a href="#Lesson_XVII"><i>Lesson XVII</i></a></th> - <th> </th> -</tr> -<tr> - <td class="tdl"><span class="smcap">Nervousness—Its Cause and Cure</span></td> - <td class="tdr"><a href="#Page_1209">1209</a></td> -</tr> -<tr> - <td class="tdla">Causes </td> - <td class="tdr"><a href="#Page_1213">1213</a></td> -</tr> -<tr> - <td class="tdla">The Remedy </td> - <td class="tdr"><a href="#Page_1217"> 1217</a></td> -</tr> -<tr> - <td class="tdla">Suggestions for Spring </td> - <td class="tdr"><a href="#Page_1220">1220</a></td> -</tr> -<tr> - <td class="tdla">Suggestions for Summer </td> - <td class="tdr"><a href="#Page_1222">1222</a></td> -</tr> -<tr> - <td class="tdla">Suggestions for Fall </td> - <td class="tdr"><a href="#Page_1223">1223</a></td> -</tr> -<tr> - <td class="tdla">Suggestions for Winter </td> - <td class="tdr"><a href="#Page_1224">1224</a></td> -</tr> -<tr> - <th><a href="#Lesson_XVIII"><i>Lesson XVIII</i></a></th> - <th> </th> -</tr> -<tr> - <td class="tdl"><span class="smcap">Points on Practise</span></td> - <td class="tdr"><a href="#Page_1231">1231</a></td> -</tr> -<tr> - <td class="tdla">Introduction to Points on Practise </td> - <td class="tdr"><a href="#Page_1233">1233</a></td> -</tr> -<tr> - <td class="tdla">Suggestions for the Practitioner </td> - <td class="tdr"><a href="#Page_1236">1236</a></td> -</tr> -<tr> - <td class="tdla">Value of Experience </td> - <td class="tdr"><a href="#Page_1239">1239</a></td> -</tr> -<tr> - <td class="tdla">Value of Diagnosis </td> - <td class="tdr"><a href="#Page_1241">1241</a></td> -</tr> -<tr> - <td class="tdla">Educate Your Patient </td> - <td class="tdr"><a href="#Page_1242">1242</a></td> -</tr> -<tr> - <td class="tdla">Effect of Mental Conditions </td> - <td class="tdr"><a href="#Page_1245">1245</a></td> -</tr> -<tr> - <td class="tdla">Publicity </td> - <td class="tdr"><a href="#Page_1247">1247</a></td> -</tr> -<tr> - <td class="tdla">Be Courteous and Tolerant </td> - <td class="tdr"><a href="#Page_1250">1250</a></td> -</tr> -<tr> - <th><a href="#Lesson_XIX"><i>Lesson XIX</i></a></th> - <th> </th> -</tr> -<tr> - <td class="tdl"><span class="smcap">Evolution of Man</span></td> - <td class="tdr"><a href="#Page_1253">1253</a></td> -</tr> -<tr> - <td class="tdla">What is Evolution? </td> - <td class="tdr"><a href="#Page_1255">1255</a></td> -</tr> -<tr> - <td class="tdla">The Three Great Proofs of the Evolution of</td> - <td> </td> -</tr> -<tr> - <td class="tdla">Animal Life </td> - <td class="tdr"><a href="#Page_1261">1261</a></td> -</tr> -<tr> - <td class="tdla">Man's Animal Kinship </td> - <td class="tdr"><a href="#Page_1265">1265</a></td> -</tr> -<tr> - <th><a href="#Lesson_XX"><i>Lesson XX</i></a></th> - <th> </th> -</tr> -<tr> - <td class="tdl"><span class="smcap">Sex and Heredity</span></td> - <td class="tdr"><a href="#Page_1277">1277</a></td> -</tr> -<tr> - <td class="tdla">The Origin of Sex </td> - <td class="tdr"><a href="#Page_1279">1279</a></td> -</tr> -<tr> - <td class="tdla">A Rational View of Sexual Health </td> - <td class="tdr"><a href="#Page_1285">1285</a></td> -</tr> -<tr> - <td class="tdla">Embryological Growth—Prenatal Culture </td> - <td class="tdr"><a href="#Page_1289">1289</a></td> -</tr> -<tr> - <td class="tdla">Heredity </td> - <td class="tdr"><a href="#Page_1293">1293</a></td> -</tr> -<tr> - <td class="tdla">What Heredity Is </td> - <td class="tdr"><a href="#Page_1295">1295</a></td> -</tr> -<tr> - <td class="tdla">Summary of Facts regarding Sex and Heredity </td> - <td class="tdr"><a href="#Page_1297">1297</a></td> -</tr> -<tr> - <th><a href="#Lesson_XXI"><i>Lesson XXI</i></a></th> - <th> </th> -</tr> -<tr> - <td class="tdl"><span class="smcap">Rest and Sleep</span></td> - <td class="tdr"><a href="#Page_1299">1299</a></td> -</tr> -<tr> - <td class="tdla">Rest </td> - <td class="tdr"><a href="#Page_1301">1301</a></td> -</tr> -<tr> - <td class="tdla">The Old Physiology </td> - <td class="tdr"><a href="#Page_1305">1305</a></td> -</tr> -<tr> - <td class="tdla">Rest and Recreation </td> - <td class="tdr"><a href="#Page_1306">1306</a></td> -</tr> -<tr> - <td class="tdla">Sleep </td> - <td class="tdr"><a href="#Page_1308">1308</a></td> -</tr> -<tr> - <td class="tdla">Some Reasons </td> - <td class="tdr"><a href="#Page_1310">1310</a></td> -</tr> -<tr> - <td class="tdla">Oxidation and Air </td> - <td class="tdr"><a href="#Page_1312">1312</a></td> -</tr> -<tr> - <th><a href="#Lesson_XXII"><i>Lesson XXII</i></a></th> - <th> </th> -</tr> -<tr> - <td class="tdl"><span class="smcap">A Lesson for Business Men</span></td> - <td class="tdr"><a href="#Page_1315">1315</a></td> -</tr> -<tr> - <td class="tdla">A Good Business Man </td> - <td class="tdr"><a href="#Page_1320">1320</a></td> -</tr> -<tr> - <td class="tdla">The Routine Life of the Average Business Man </td> - <td class="tdr"><a href="#Page_1322">1322</a></td> -</tr> -<tr> - <td class="tdla">Some Suggestions for a Good Business Man </td> - <td class="tdr"><a href="#Page_1324">1324</a></td> -</tr> -<tr> - <th><a href="#Lesson_XXIII"><i>Lesson XXIII</i></a></th> - <th> </th> -</tr> -<tr> - <td class="tdl"><span class="smcap">Exercise and Re-creation</span></td> - <td class="tdr"><a href="#Page_1327">1327</a></td> -</tr> -<tr> - <td class="tdla">Exercise </td> - <td class="tdr"><a href="#Page_1329">1329</a></td> -</tr> -<tr> - <td class="tdlb">Constructive Exercises </td> - <td class="tdr"><a href="#Page_1330">1330</a></td> -</tr> -<tr> - <td class="tdlb">Exercise for Repair </td> - <td class="tdr"><a href="#Page_1331">1331</a></td> -</tr> -<tr> - <td class="tdlb">Physiology of Exercise </td> - <td class="tdr"><a href="#Page_1333">1333</a></td> -</tr> -<tr> - <td class="tdla">Systems of Physical Culture </td> - <td class="tdr"><a href="#Page_1338">1338</a></td> -</tr> -<tr> - <td class="tdla">Program for Daily Exercise </td> - <td class="tdr"><a href="#Page_1343">1343</a></td> -</tr> -<tr> - <td class="tdla">Re-creation </td> - <td class="tdr"><a href="#Page_1346">1346</a></td> -</tr> -</tbody> -</table></div> - - -<p><span class="pagenum"><a name="Page_1145" id="Page_1145">[1145]</a></span></p> -<hr class="chap" /> -<h2><a name="Lesson_XVI" id="Lesson_XVI"></a><span class="smcap">Lesson XVI</span></h2> - -<h3>ADAPTING FOOD TO SPECIAL CONDITIONS</h3> - -<p><span class="pagenum"><a name="Page_1147" id="Page_1147">[1147]</a></span></p> - -<p class="center"><strong>INFANT, OLD AGE, AND ATHLETIC FEEDING SEDENTARY OCCUPATIONS, CLIMATIC -EXTREMES</strong></p> - -<p>Diet may be divided into three distinct classes—normal, -preventive, and curative. In order to understand the application of diet -to these several conditions, it is necessary to observe the following -rules:</p> - -<ol> -<li class="indx">Foods must be selected which contain all the desired nutritive -elements.</li> - -<li class="indx">They must be so combined as to produce chemical harmony, or should at -least produce no undesirable chemical action.</li> - -<li class="indx">They must be proportioned so as to level or balance their nutritive -elements; that is, to prevent overfeeding on some elements of -nourishment, and underfeeding on others.</li> -</ol> - -<p><span class="pagenum"><a name="Page_1148" id="Page_1148">[1148]</a></span></p> - -<p>Many fine specimens of men and women have been produced without -knowledge of these laws, but in nearly every case it may have been -observed that the person was normal as to habits, and temperate in -eating, therefore led aright by instinct.</p> - -<p>If one lives an active life, spending from three to five hours a day in -the open air, the body will cast off and burn with oxygen much excess -nutrition, and will also convert or appropriate certain nutritive -elements to one purpose, which, according to all known chemical laws, -Nature intended for another. Much better results, however, will be -obtained by giving Nature the right material with which to work, thus -pursuing lines of least resistance.</p> - -<p><span class="pagenum"><a name="Page_1149" id="Page_1149">[1149]</a></span></p> - -<p>What foods to select, how they should be combined and proportioned, is -determined mainly by laws dependent upon the following conditions:</p> - -<ol> -<li class="indx">Age.</li> - -<li class="indx">Temperature of environment—time of year or climate.</li> - -<li class="indx">Work or activity.</li> -</ol> - -<blockquote><p>(1) As to age:</p></blockquote> - -<p>If we wish the best results we must select and proportion our food -according to age, because the growing child or youth needs much -structural material—calcium phosphates—with which to build -bone, teeth, and cartilage. This is found in cereals and in all grain -foods. The middle-aged person needs but little of these—just -enough for repair, and the aged person needs practically none.</p> - -<p><span class="pagenum"><a name="Page_1150" id="Page_1150">[1150]</a></span></p> - -<p>While the growing child needs calcium phosphate, he also needs milk and -natural sweets, which named in the order of their preference are honey, -maple-sugar, dates, figs, and raisins. This does not mean that a -generous quantity of vegetables and fruit cannot be taken, but that the -articles first mentioned (cereals and starchy foods) should form a -conspicuous part of the child's diet.</p> - -<p>The adult needs a much less quantity of the heavier starchy foods, -because the structural part of the body has been built up. The diet of -the adult should consist of vegetables, nuts, and a normal quantity of -sweets, a normal quantity of fruits, milk and eggs, with rather a -limited amount of cereal or bread products, while the aged, or those -having passed sixty, could subsist wholly upon a non-starch diet -(non-cereal starch), such as vegetables, milk, nuts, eggs, salads, and -fruits, including bananas, which is not a fruit, but a vegetable, and -which contains a splendid form of readily soluble starch.<span class="pagenum"><a name="Page_1151" id="Page_1151">[1151]</a></span></p> - -<blockquote><p>(2) As to time of year:</p></blockquote> - -<p>In selecting and proportioning our food we should observe the laws of -temperature or time of the year. We should not eat foods of a high -caloric or heating value at a time when the sun is giving us this heat -direct, thus building a fire inside, while the sun is giving us the same -heat outside. The violation of this simple law is the cause of all -sunstroke and heat prostrations. On the contrary, if we are going to be -exposed to zero weather, we should build a fire inside by eating foods -of a high caloric value.</p> - -<blockquote><p>(3) As to work or activity:</p></blockquote> - -<p>We should select and proportion our food according to the work we do, -because eating is a process of making energy, while work is a<span class="pagenum"><a name="Page_1152" id="Page_1152">[1152]</a></span> -process of expending energy, and we should make these two accounts -balance.</p> - -<h3>THE NORMAL DIET</h3> - -<div class="sidenote">Effects of overfeeding on starchy foods and sweets</div> - -<p>While in some respects each body is a law unto itself, there are a few -fundamental rules and laws that apply to all alike. For instance, -overeating of starchy foods, in every case, will produce too much uric -acid, and finally rheumatism. Also the overeating of sweets and starches -will cause the stomach to secrete an over-supply of fermentative acids, -the effects of which have been discussed in a previous lesson.</p> - -<div class="sidenote">Temporary disturbances caused by radical changes in diet</div> - -<p>In laying out the diet, under all conditions, the practitioner must be -governed by the above-named rules. He should exercise his judgment, -however, in each case according to the prevailing conditions. In -prescribing diet it is well to remember that Nature will not<span class="pagenum"><a name="Page_1153" id="Page_1153">[1153]</a></span> -tolerate, without protest, any radical change. It often occurs, -therefore, that the most correct and thoroughly balanced menu will cause -violent physical disturbances which the inexperienced may consider as -unfavorable symptoms, but in a majority of cases this is merely the -adjusting process, similar to that which occurs when the body is -suddenly deprived of narcotics and stimulants after their habitual use.</p> - -<p>The practitioner should exercise much care in diagnosis. He should study -all symptoms and lay out the diet so as to counteract prevailing -conditions, and to produce normality.</p> - -<div class="sidenote">The stomach should agree with natural food</div> - -<p>The tendency of the body, that has been incorrectly fed for many years, -to protest against the right kind and the right combinations of food, is -often very deceptive. It is not always correct to say that the food did -not agree with the stomach, but more correct to say that the<span class="pagenum"><a name="Page_1154" id="Page_1154">[1154]</a></span> -different foods did not agree with themselves. The patient should be -thoroughly acquainted with these facts, and mentally prepared for some -temporary discomforts or physical protest against the new system.</p> - -<h3>INFANT FEEDING</h3> - -<div class="sidenote">Large percentage of infant mortality due to incorrect feeding</div> - -<p>The tremendous mortality among infants and children is due to incorrect -feeding more than to all other causes. In the process of reproducing -animal life, nearly all abnormal conditions are eliminated. The best -that is in the mother is given to the child. The trend of Nature is -upward toward higher intelligence and more perfect physical development. -For this reason infants are usually healthier than their parents, though -millions of babies are rapidly broken in health by improper feeding.</p> - -<p><span class="pagenum"><a name="Page_1155" id="Page_1155">[1155]</a></span></p> - -<p>The economy of Nature is perfect, therefore all natural forces conspire -to preserve the life of the young. This is the natural law governing the -preservation and the development of human life, and that this condition -does not obtain is the most striking evidence of our lack of knowledge -in feeding the young.</p> - -<div class="sidenote">Point of view to be considered in infant feeding</div> - -<p>Infant feeding must be considered from two points of view: (1) Dealing -with the child or infant as we find it, where the mother has so violated -Nature's laws of nutrition and hygiene as to afford no breast-milk for -her child; (2) where this condition does not prevail, and the child -receives ample nourishment from the breast of the mother.</p> - -<p>We will first consider the diet and the conduct of the mother during -pregnancy and prior to it.</p> - -<p>Preparation for motherhood is one of woman's most sacred duties, because -it involves not only the happiness and health of herself, but it<span class="pagenum"><a name="Page_1156" id="Page_1156">[1156]</a></span> -shapes, in a large degree, the mental and the physical conditions of -another being which will wield an influence over its whole life.</p> - -<div class="sidenote">The unwelcome child</div> - -<p>The common error of most women is that they do not desire children when -they are first married, and in the pursuit of other pleasures they -violate and disregard the laws of Nature; the baby is a mere -accident—probably unwelcome. During the entire embryonic period -the same old habits and diet are indulged in; the mental and the -physical condition of the being-to-be has received no consideration, -and, unwelcome in a strange world, the little eyes are opened. Then the -instinctive love of the mother is kindled and lavished; the child's -every want is law; it needs maternal nourishment and the mother desires -to give it, but the natural fountain is insufficient, and probably dry. -The mother's thoughts and inspirations can no longer become a part<span class="pagenum"><a name="Page_1157" id="Page_1157">[1157]</a></span> -of the child, except through education in later years—they are two -separate beings; the opportunity to endow it with a part of her life is -forever gone.</p> - -<div class="sidenote">Resistance to infant life should be removed as much as possible</div> - -<p>Under the most favorable conditions we meet a constant resistance to -life, and the higher we ascend in the scale of civilization the greater -is the resistance encountered. It is therefore the duty of the mother, -as also of the father, to remove every obstacle that would offer -resistance to the physical and mental growth of the child. In order to -do this it is necessary to carry out certain well-established laws -concerning diet, exercise, fresh air, sunshine, and mental training.</p> - -<h3>GENERAL RULES FOR THE PROSPECTIVE MOTHER</h3> - -<p>From the time conception is recognized the following general rules -should be observed:</p> - -<p><span class="pagenum"><a name="Page_1158" id="Page_1158">[1158]</a></span></p> - -<ol> -<li class="indx">The corset or all tight-fitting garments that would in any way -interfere with freedom of exercise and thorough development of the -abdominal muscles should be discarded.</li> - -<li class="indx">As much time as possible—at least two hours each -day—should be spent in the open air, and a system of moderate -trunk exercises followed, together with deep breathing, calculated to -expand the lungs to their fullest cell capacity, which is Nature's -method of burning or oxidizing waste matter, and thereby keeping the -blood pure.</li> - -<li class="indx">The mental occupation should be an important factor in the daily -regimen. Some congenial study should be chosen with the view of making -it useful, while some remunerative employment should be sought and -indulged in for a portion of each day. Avoid idleness by all means,<span class="pagenum"><a name="Page_1159" id="Page_1159">[1159]</a></span> -or an idle roaming of the mind and spirit. Learn to think, to -concentrate, to work, and to do something for others, as it is from -these things that all happiness is gained.</li> - -<li class="indx">The diet of the future mother should be governed somewhat by the laws -laid out in the first part of this lesson; that is, age, temperature of -environment, and occupation should be considered in its selection.</li> -</ol> - -<h3>SPECIAL RULES FOR THE PROSPECTIVE MOTHER</h3> - -<div class="sidenote">Suggestions for the diet</div> - -<p>There are some specific rules in regard to diet, however, which every -mother should observe. The diet should be balanced so as to contain -all the needed elements of nourishment in approximately the right -proportions. The proportions, however, should differ in many cases<span class="pagenum"><a name="Page_1160" id="Page_1160">[1160]</a></span> -from that which she would take if she were in a normal state, especially -in regard to starchy foods or calcareous matter. An abundance of green -salads, sweet ripe fruits, fresh vegetables in season, eggs, milk, nuts, -and not more than two ounces of bread, potatoes, or dried beans should -be taken daily. If flesh food or something salty is craved, tender -chicken, or fish, may be allowed in small quantities.</p> - -<div class="sidenote">Abnormal appetite during pregnancy</div> - -<p>It should be borne in mind that I do not advocate the use of flesh -foods, but during pregnancy the appetite is varying and sometimes -tyrannical, and it has been found better to compromise with this -condition than to combat it. The use of a limited quantity of tender -meat, or any other article of good food for which there should arise a -craving, is therefore advisable.</p> - -<p><span class="pagenum"><a name="Page_1161" id="Page_1161">[1161]</a></span></p> - -<div class="sidenote">Flesh of young animals preferred</div> - -<p>In the selection of meats, the flesh of young animals is best, for -the reason that young animals are more healthy and less liable to -contamination by dis-ease. The meat of either fowl or fish is rather -appetizing, and often satisfies the craving that many pregnant women -have for the heavier meats such as pork or veal, which are, of course, -very much more difficult to digest.</p> - -<p>There is, notwithstanding the opinion foolishly held by many doctors, no -difference in the nutritive qualities of white or dark meat, as either -variety is nourished by identically the same blood supply, and contains -the same sort of protoplasm.</p> - -<p>So it is a mistaken idea to think that there is any appreciable -difference in the digestibility of white meat as compared with dark, -except as the effect of mental suggestion may be operative. Of course, -we know that if you tell a person often enough that a certain thing<span class="pagenum"><a name="Page_1162" id="Page_1162">[1162]</a></span> -is true, eventually he will act upon it automatically. And so it is -with the white and dark meat fetich.</p> - -<h3>THE NURSING MOTHER</h3> - -<div class="sidenote">Breast milk vs. artificial foods</div> - -<p>If the mother supplies enough milk, this is infinitely superior to any -artificial combination of so-called infant foods. Unfortunately a large -majority of children are not breast-fed, and must depend upon the -various commercial infant-foods, or upon the judgment of the untrained -nurse, or the mother.</p> - -<div class="sidenote">The lives of babies often depend upon the mother's diet</div> - -<p>The majority of mothers, if so disposed, could, by studying their own -diet, supply the most robust child with ample breast-nourishment until -it is ten or twelve months old, after which period the infantile crisis -would be passed, and millions of little lives would thereby be saved. -However, the confinement and the trouble to which the mother is<span class="pagenum"><a name="Page_1163" id="Page_1163">[1163]</a></span> -subjected by the nursing baby causes the majority of infants to be -weaned within a few weeks after birth, and turned over to the hazard of -prepared food, soporific drugs, and nurses.</p> - -<div class="sidenote">Child-love stimulated by nursing</div> - -<p>If mothers could realize the love that is daily kindled and -strengthened; if they could be made to know how much more their children -would love them, and they would love their children; if they could look -into the years and see how the link of love between them and their -children had been shaped, molded, and fashioned by the simple act of -nurturing them from the breast (to say nothing of the lives that would -be saved), the artificially-fed baby would be a rarity, and the mother -would be queen in the hearts of the nation's children.</p> - -<p>The most beautiful thing that ever graced the canvas of art, or shed its -love into the cold realism of nature, is a nursing baby pushing from<span class="pagenum"><a name="Page_1164" id="Page_1164">[1164]</a></span> -its satisfied lips the mother's breast, and smiling its sweet content -into her face.</p> - -<p>It is almost criminal to withdraw the breast from an infant, and to turn -it over to the treachery of prepared foods, when, by devoting a little -time each day to the study of the science of eating, it is possible for -the mother to supply the child with her own milk.</p> - -<h3>CARE OF THE CHILD</h3> - -<p>The following are general rules for feeding the infant from birth to -about one year of age.</p> - -<p>These rules cannot be made inflexible because all children differ in -temperament, vitality, and as to prenatal influences, but if the mother -will observe these instructions with reasonable care, her child can be -brought healthfully through the most critical period of its life, and -will enter the solid food age with good digestion, a strong body,<span class="pagenum"><a name="Page_1165" id="Page_1165">[1165]</a></span> -and an excellent chance to withstand all children's dis-eases.</p> - -<p>Where artificial feeding becomes necessary, then the preparation of -the baby-food is of primary importance. Cow's milk is, of course, -the logical food, but taken whole, that is, the entire milk, it is -too high in proteids, and deficient in sugar; therefore, in order to -make a healthful infant-food, it must be modified according to the -requirements of the infant body.</p> - -<p>The nurse or the mother should prepare a quantity sufficient for only -one day's supply at a time, after the following formula:</p> - -<div class="center"> -<table border="0" cellpadding="3" cellspacing="0" summary="CARE OF THE CHILD"> -<tbody> -<tr> - <td class="tdl">Cream </td> - <td class="tdl">2 ounces</td> -</tr> -<tr> - <td class="tdl">Milk </td> - <td class="tdl">2 ounces</td> -</tr> -<tr> - <td class="tdl">Water </td> - <td class="tdl">15 ounces</td> -</tr> -<tr> - <td class="tdl">Milk-sugar </td> - <td class="tdl">4 level teaspoonfuls</td> -</tr> -<tr> - <td class="tdl">Lime-water </td> - <td class="tdl">2 teaspoonfuls or ½ ounce</td> -</tr> -</tbody> -</table></div> - -<p>This should be thoroughly mixed, placed in the bottle, and set in warm -water until it is brought to the temperature of breast-milk. The<span class="pagenum"><a name="Page_1166" id="Page_1166">[1166]</a></span> -above formula may be used during the first month of the baby's life.</p> - -<p>The quantity and the frequency of feedings should be according to the -following table:</p> - -<div class="center"> -<table border="0" cellpadding="3" cellspacing="0" summary="frequency of feedings"> -<tbody> -<tr> - <td class="tdl"><b>AGE</b></td> - <td class="tdr"><b>FEEDINGS</b> </td> - <td class="tdc"><b>OUNCES</b> </td> - <td class="tdl"><b>INTERVALS OF</b></td> -</tr> -<tr> - <td class="tdl">1st day</td> - <td class="tdr">5 to 6 </td> - <td class="tdc">1</td> - <td class="tdl">3 or 4 hours</td> -</tr> -<tr> - <td class="tdl">2d day</td> - <td class="tdr">7 to 8 </td> - <td class="tdc">1</td> - <td class="tdl">2 ½ to 3 hours</td> -</tr> -<tr> - <td class="tdl">3d to 7th day</td> - <td class="tdr">9 to 10 </td> - <td class="tdc">1 ¼</td> - <td class="tdl">2 to 2 ½ hours</td> -</tr> -<tr> - <td class="tdl">2d, 3d, and 4th weeks</td> - <td class="tdr">10 </td> - <td class="tdc">2 to 3</td> - <td class="tdl">2 hours </td> -</tr> -</tbody> -</table></div> - -<p>Formula for the second and the third months:</p> - -<div class="center"> -<table border="0" cellpadding="3" cellspacing="0" summary="Formula for the second"> -<tbody> - <tr> - <td class="tdl">Cream </td> - <td class="tdl">3 ½ ounces</td> - </tr> - <tr> - <td class="tdl">Milk </td> - <td class="tdl">1 ½ ounces</td> - </tr> - <tr> - <td class="tdl">Water </td> - <td class="tdl">14 ounces</td> - </tr> - <tr> - <td class="tdl">Milk-sugar </td> - <td class="tdl">5 teaspoonfuls</td> - </tr> - <tr> - <td class="tdl">Lime-water </td> - <td class="tdl">2 ½ teaspoonfuls</td> - </tr> -</tbody> -</table></div> - -<p>Quantity and frequency of feeding should be about as follows:</p> - -<div class="center"> -<table border="0" cellpadding="3" cellspacing="0" summary="Quantity and frequency of feeding"> -<tbody> - <tr> - <td class="tdl"><b>MONTHS</b> </td> - <td class="tdl"><b>FEEDINGS</b> </td> - <td class="tdl"><b>OUNCES</b> </td> - <td class="tdl"><b>INTERVALS</b></td> - </tr> - <tr> - <td class="tdl">2d and 3d</td> - <td class="tdl">7 to 8</td> - <td class="tdl">3 to 4</td> - <td class="tdl">2 or 3 hours</td> - </tr> -</tbody> -</table></div> - -<p><span class="pagenum"><a name="Page_1167" id="Page_1167">[1167]</a></span></p> - -<p>Formula for period from the fourth to the twelfth month:</p> - -<div class="center"> -<table border="0" cellpadding="3" cellspacing="0" summary="Formula for period from the fourth"> -<tbody> -<tr> - <td class="tdl">Cream </td> - <td class="tdl">6 to 8 ounces</td> -</tr> -<tr> - <td class="tdl">Milk </td> - <td class="tdl">2 to 3 ounces</td> -</tr> -<tr> - <td class="tdl">Water </td> - <td class="tdl">10 ounces</td> -</tr> -<tr> - <td class="tdl">Milk-sugar </td> - <td class="tdl">5 to 6 teaspoonfuls</td> -</tr> -<tr> - <td class="tdl">Lime-water </td> - <td class="tdl">2 to 3 teaspoonfuls</td> -</tr> -</tbody> -</table></div> - -<p>Quantity and frequency of feedings should be about as follows:</p> - -<div class="center"> -<table border="0" cellpadding="3" cellspacing="0" summary="Quantity and frequency of feedings"> -<tbody> - <tr> - <td class="tdl"> <b>MONTHS</b></td> - <td class="tdl"><b>FEEDINGS</b> </td> - <td class="tdl"><b>OUNCES</b> </td> - <td class="tdl"><b>INTERVALS</b></td> - </tr> - <tr> - <td class="tdl">4th, 5th, and 6th</td> - <td class="tdc">5 to 6</td> - <td class="tdl">4 to 6</td> - <td class="tdl">3 to 3 ½ hours</td> - </tr> - <tr> - <td class="tdl">7th, 8th, and 9th</td> - <td class="tdc">5</td> - <td class="tdl">6 to 7</td> - <td class="tdl">4 to 4 ½ hours</td> - </tr> - <tr> - <td class="tdl">10th, 11th, and 12th </td> - <td class="tdc">5</td> - <td class="tdl">6 to 8</td> - <td class="tdl">4 to 4 ½ hours</td> - </tr> -</tbody> -</table></div> - -<p>The above formulas for infant-food are the best that can be made from -ordinary cow's milk.</p> - -<p>The milk-sugar and the lime-water herein named can be purchased at any -first-class drug store.</p> - -<div class="sidenote">Avoid too frequent feeding</div> - -<p>These tables are not given as exact. The mother should exercise<span class="pagenum"><a name="Page_1168" id="Page_1168">[1168]</a></span> -careful vigilance and judgment, especially in reference to the quantity -of each feeding, and the frequency. The moment the child shows symptoms -of overfeeding, which symptoms are usually evidenced by vomiting or -discomfort, the quantity of cream and the amount at each feeding should -be reduced. In fact, it is healthful, and often necessary for the child -to allow it the opportunity to get hungry. The digestion of many a baby -is totally ruined by continuous feeding, which is done out of motherly -sympathy, or merely to keep it quiet.</p> - -<div class="sidenote">Importance of cleanliness in preparing child's food</div> - -<p>The mother or the nurse should exercise great care in the cleanliness -and the hygienic preparation of children's foods. Milk should be fresh, -and of the very best. It should not be left uncovered or exposed. It -should be kept continually on ice until ready for use. The cream should -be taken from the top of the bottle, or from fresh milk. This insures<span class="pagenum"><a name="Page_1169" id="Page_1169">[1169]</a></span> -better quality of butter-fat than is generally supplied in ordinary -commercial daily cream.</p> - -<p>As the child advances in age, whole milk, cereal gruel, and egg mixture -(two whites to one yolk) may be administered according to the child's -normal appetite and digestion. The egg may be prepared by whipping the -whites and the yolks separately, adding to the yolk a teaspoonful of -cream and one of sugar, then whipping the beaten whites into this, and -serving.</p> - -<h3>CONSTIPATION</h3> - -<p>The stools of natural, healthy children should be bright yellow and -perfectly smooth. If grainy and soft, food should be made richer. If in -curds, it evidences too rapid coagulation; therefore an alkali should -be added. If the stools are white and oily, it indicates an excess of<span class="pagenum"><a name="Page_1170" id="Page_1170">[1170]</a></span> -cream. If hard and dry, it indicates an insufficient amount of cream. -If green, reduce the quantity of milk, or omit it altogether, and -increase the quantity of barley-water.</p> - -<p>The majority of bottle-fed children suffer greatly from constipation, -caused largely by the milk, or the failure to modify the milk properly, -or to make it contain the constituent elements of breast-milk. This -condition can be relieved by giving the child sweet orange juice every -night and morning, or the juice from soaked prunes, if preferred. This -should be administered in quantities ranging from a dozen drops to two -or three teaspoonfuls, according to the age of the child and the -severity of the condition. Intestinal congestion can often be relieved, -however, by giving the abdomen gentle massage, preferably with a rotary -or kneading motion.</p> - -<p>In cases of diarrhea, infants from three to eight months old should be -given first an enema, and then a diet entirely of boiled milk mixed -with rice or barley-water.<span class="pagenum"><a name="Page_1171" id="Page_1171">[1171]</a></span></p> - -<h3>EXERCISE</h3> - -<p>All infants need some exercise. They should be gently rubbed and rolled -about after the morning bath, before they are dressed. There is nothing -more healthful than exposure of the baby-skin to fresh air in a normal -temperature.</p> - -<h3>CLOTHING</h3> - -<p>Next in importance to the food of the infant is its clothing. The usual -style of dressing babies the first three months of their lives is -positively barbaric; not that it imitates uncivilized people, but -because it evidences the grossest ignorance and cruelest vanity. The -mother seems to have no way of expressing her pride in her child except -by bedecking it with elaborate garments. These usually consist of three -long skirts, two of them attached to bands which are fastened around<span class="pagenum"><a name="Page_1172" id="Page_1172">[1172]</a></span> -the body. The weight of this clothing prevents the free use of the -baby's feet and legs, putting it into a kind of civilized strait-jacket, -thus preventing it from exercising the only part of its anatomy that it -can freely move.</p> - -<p>It is nothing uncommon to see a beautiful baby sore, irritated, and -broken out with heat all over its little body by being heavily enveloped -in barbaric rags. The child, therefore, is made to suffer merely that it -may please a proud mother, and conform to an ignorant custom a thousand -years old.</p> - -<p>The only purpose clothing should serve is that of bodily warmth. When it -is made the instrument of painful adornment it is serving the same -purpose as "rings in the ears and bells on the toes," and the mind of -the mother who thus afflicts her child is in the same class as that of -the ignorant barbarian whom she imitates.</p> - -<p><span class="pagenum"><a name="Page_1173" id="Page_1173">[1173]</a></span></p> - -<h3>TEMPERATURE OF BABY'S FOOD</h3> - -<p>It should be remembered that all liquid food for a child up to twelve or -fifteen months old should be administered at a temperature no lower than -blood-heat. The liquid mixtures named herein may be made in advance of -the needs, and placed upon ice merely to preserve them, but should be -warmed to a temperature of at least ninety-nine degrees Fahrenheit -before administering to the child.</p> - -<p>Pure water should be given to all children from the time they are two -weeks old.</p> - -<h3>BANDAGE</h3> - -<p>The bandage should be removed about the close of the third month.</p> - -<h3>EMACIATION</h3> - -<p>In case of slight emaciation or lack of fat, the child should be given -an olive-oil rub once or twice a week, rubbing gently into the skin<span class="pagenum"><a name="Page_1174" id="Page_1174">[1174]</a></span> -about one teaspoonful of oil.</p> - -<h3>GENERAL INSTRUCTIONS FOR CHILDREN AFTER ONE YEAR</h3> - -<p>All children, whether breast-fed or bottle-fed, are subject to -practically the same health rules after they are about one year old. -Therefore I will now consider all children in the same class, and lay -out for them what may be termed general instructions in health and -hygiene.</p> - -<p>Care should be exercised to omit from the diet of children just -beginning to take solid food, all articles that will not dissolve -readily without mastication.</p> - -<h3>GENERAL DIET FROM AGES ONE TO TWO</h3> - -<p>The diet from the first to the second year should consist of:</p> - -<p><span class="pagenum"><a name="Page_1175" id="Page_1175">[1175]</a></span></p> - -<ul class="index"> - <li>Baked apples</li> - <li>Baked potatoes—sweet or white</li> - <li>Cereal—limited quantity (thoroughly cooked)</li> - <li>Cream soups—home-made, such as:</li> -</ul> - -<div class="center"> -<table border="0" cellpadding="4" cellspacing="0" summary="The diet from the first to the second"> -<tbody> -<tr> - <td class="tdl">Cream of celery</td> - <td class="tdl">Onion</td> -</tr> -<tr> - <td class="tdl">Potato </td> - <td class="tdl">Rice</td> -</tr> -<tr> - <td class="tdl">Tomato, etc.</td> - <td class="tdl"> </td> -</tr> -</tbody> -</table></div> - -<ul class="index"> - <li>Eggs</li> - <li>Milk</li> - <li>Pulp of soft ripe fruits</li> - <li>Vegetables—thoroughly mashed, such as:</li> -</ul> - -<div class="center"> -<table border="0" cellpadding="4" cellspacing="0" summary="year should consist of"> -<tr> - <td class="tdl"> </td> - <td class="tdl">{Asparagus</td> -</tr> -<tr> - <td class="tdl">Fresh</td> - <td class="tdl">{Squash</td> -</tr> -<tr> - <td class="tdl"> </td> - <td class="tdl">{Spinach</td> -</tr> -</table></div> - - -<p>The above vegetables contain much cellulose or pulp which should be -entirely discarded, leaving only the meat or purée; but to the child -from eleven to fifteen months old, they should be administered in very -limited quantities.</p> - -<h3>SIMPLICITY IN FEEDING</h3> - -<p>Especial attention should be given to simplicity in feeding:</p> - -<p><span class="pagenum"><a name="Page_1176" id="Page_1176">[1176]</a></span></p> - -<ol> -<li class="indx">Avoid giving too many things at the same meal; from three to four -articles at one time are sufficient</li> - -<li class="indx">Mothers should be especially cautioned against giving a child bread -made with yeast, or baking powder, and against the old diet of milk -toast</li> - -<li class="indx">All meat, flesh food, stimulants or narcotics of every kind should be -omitted from the diet of children</li> - -<li class="indx">The crowning mistake of the doting mother is often made in feeding her -child from the conventional table, on such things as weakened coffee or -tea, meats, and condiments</li> - -<li class="indx">The custom of giving children an excess of sweets has ruined millions -of little stomachs, and has given them a heritage of dis-ease and<span class="pagenum"><a name="Page_1177" id="Page_1177">[1177]</a></span> -suffering before they have entered their 'teens</li> - -<li class="indx">All condiments, such as pepper, salt, vinegar, pickles, and all -pungent things should be eliminated from the diet of children—the -taste of the child is very susceptible to cultivation, and with very -little encouragement it will accept things that have no place in the -human economy, and which are positively harmful</li> - -<li class="indx">When a child begins teething, it may be given a small piece of hard -water-cracker with safety</li> -</ol> - -<p>If the above rules are observed, it is reasonable to assume that normal -hunger of the child will guide it very correctly in selecting, -proportioning, and combining its food through the period of childhood -until it enters the period of youth.</p> - -<p><span class="pagenum"><a name="Page_1178" id="Page_1178">[1178]</a></span></p> - -<h3>OLD AGE</h3> - -<div class="sidenote">Necessity for old age diet</div> - -<p>There seems to be two critical periods in every life—the ages of -thirty and sixty. If the sixtieth year can be turned with good -digestion, normal assimilation and excretion, it is fair to assume that -with reasonable care the century mark may be easily reached. It is also -reasonable to assume that experience will have taught most thoughtful -people what to eat and what not to eat, but the mortality tables of -nearly all civilized countries, of which the writer has made a careful -study, prove that a majority of people do not reach their sixtieth year, -and but a very small per cent of those who do are blessed with good -digestion. Therefore an old age diet is quite as important to the -student as infant feeding.</p> - -<p>For purposes of convenience, I will put all cereal products, legumes, -and white potatoes in the starch or bread class, and henceforth they<span class="pagenum"><a name="Page_1179" id="Page_1179">[1179]</a></span> -will be referred to as such.</p> - -<div class="sidenote">Meat and bread produce old age</div> - -<p>The majority of disorders that mark the difference between youth and age -may be traced directly to the overconsumption of meat and bread, -especially cereal starch. The hardening of the arteries, the stiffening -of the cartilage, the enlargement of the joints, and the general lack of -flexibility throughout the body is due almost wholly to the -overconsumption of these two staples.</p> - -<div class="sidenote">Uric acid in rheumatic conditions</div> - -<p>Uric acid is always present in gouty and rheumatic conditions, but it is -there as Nature's defense against our sins, and not as a primary cause. -Meat is not the cause of uric acid as has been popularly taught. Uric -acid is one of the constituent elements of all animal bodies, and when -the normal supply in the human body is supplemented by that which is -contained in the body of the animal upon which we prey, we are<span class="pagenum"><a name="Page_1180" id="Page_1180">[1180]</a></span> -oversupplied. This is as far as meat-eating contributes toward uric acid -poisoning.</p> - -<div class="sidenote">Soluble starches desirable</div> - -<p>When the body is young and growing, it can consume and appropriate a -considerable quantity of starchy or structural material, but when it is -fully grown, or has turned forty, it can subsist healthfully upon a diet -containing only from three to five per cent of starch, and as one -becomes older the more soluble forms of starch should be taken, such as -the starch contained in green peas, beans, and corn, which, immature, is -readily soluble and assimilable. The starch in the banana is also easily -appropriated and easily oxydized, and will be found to agree with many -who cannot eat starch in any other form without producing fermentation.</p> - -<p>After the fiftieth year the diet becomes more and more a factor needing -special attention in the daily regimen, both as to selection and -quantity; and with advancing age the quantity of food should be<span class="pagenum"><a name="Page_1181" id="Page_1181">[1181]</a></span> -gradually reduced until the minimum which will support life healthfully -is reached.</p> - -<div class="sidenote">Importance of diet with advancing age</div> - -<p>In old age the diet should be governed by the same general rules as -those of younger people; that is, elderly people should select, combine, -and proportion their food according to temperature of environment, -labor, and age. Those performing manual labor can use and eliminate food -material which would produce uric acid and other poisons in the body of -the sedentary worker.</p> - -<h3>THREE PERIODS OF OLD AGE</h3> - -<div class="sidenote">Diet from fifty to sixty</div> - -<p>Old age may be divided into three periods. From fifty to sixty the diet -should consist of a very limited quantity of bread products (not more -than two per cent); fresh green vegetables, fresh mild fruits, nuts,<span class="pagenum"><a name="Page_1182" id="Page_1182">[1182]</a></span> -a normal quantity of milk and eggs, a limited quantity of sugar, and a -moderate amount of fats.</p> - -<div class="sidenote">Diet from sixty to seventy</div> - -<p>From sixty to seventy the amount of cereal starch should be reduced to -one per cent, or not more than two per cent, while the other articles -named may be taken as suggested from fifty to sixty, gradually -eliminating starchy foods, and increasing foods containing proteids, -casein, and albumin.</p> - -<div class="sidenote">Diet from seventy to one hundred</div> - -<p>Between the ages of seventy and one hundred, the same general -suggestions as those above laid out should be followed, eliminating -entirely all cereal products. The more soluble forms of starchy or -carbohydrate foods, such as potatoes, bananas, and green peas, beans, -corn, etc., may be taken. (See Lesson XIII, Vol. III, p. 632.)</p> - -<p>The necessary amount of fats, albumin, casein, and proteids must be -governed by activity and temperature of environment.<span class="pagenum"><a name="Page_1183" id="Page_1183">[1183]</a></span></p> - -<p>The following are suggestions for one day's menu, in spring and summer, -age between fifty and sixty. Choice of menus may be exercised, but each -menu should be taken in its entirety.</p> - -<p><span class="pagenum"><a name="Page_1184" id="Page_1184">[1184]</a></span></p> - -<h3>MENU I <span style="margin-left: 6em;"> MENU II</span></h3> - -<p class="center"><b>BREAKFAST</b></p> - -<div class="center"> -<table border="0" cellpadding="3" cellspacing="0" summary="BREAKFAST"> -<tbody> -<tr> - <td class="tdl">Melon or subacid fruit</td> - <td class="tdl">One or two very ripe bananas,</td> -</tr> -<tr> - <td class="tdl">One egg—coddled</td> - <td class="tdl"><span style="margin-left: .5em;"> with figs, cream, and nuts</span></td> -</tr> -<tr> - <td class="tdl">A potato or a very little</td> - <td class="tdl">Choice of fruit—non-acid</td> -</tr> -<tr> - <td class="tdl"><span style="margin-left: .5em;">coarse bread</span></td> - <td class="tdl">Two glasses of milk</td> -</tr> -<tr> - <td class="tdl">A glass of clabbered milk or</td> -</tr> -<tr> - <td class="tdl"><span style="margin-left: .5em;">buttermilk</span></td> -</tr> -<tr> - <td class="tdl">Two tablespoonfuls of raisins,</td> -</tr> -<tr> - <td class="tdl"><span style="margin-left: .5em;">with cream and nuts</span></td> -</tr> -</tbody> -</table></div> - -<p class="center"><b>LUNCHEON</b></p> - -<div class="center"> -<table border="0" cellpadding="3" cellspacing="0" summary="LUNCHEON"> -<tbody> -<tr> - <td class="tdl">Choice of peas, corn, beans,</td> - <td class="tdl">Choice of carrots, parsnips,</td> -</tr> -<tr> - <td class="tdla">or creamed onions</td> - <td class="tdla">beans, squash, or asparagus</td> -</tr> -<tr> - <td class="tdl">Eggs or buttermilk</td> - <td class="tdl">A baked sweet or a white potato</td> -</tr> -<tr> - <td class="tdl">A baked potato</td> - <td class="tdl">A glass of buttermilk</td> -</tr> -<tr> - <td class="tdl">A salad or something green,</td> - <td class="tdl">Cream cheese, dates, and nuts</td> -</tr> -<tr> - <td class="tdla">with nuts</td> - <td class="tdl">A very small portion of</td> -</tr> -<tr> - <td class="tdl">A banana, with cream, nuts and dates </td> - <td class="tdla">green salad, with grated nuts</td> -</tr> -</tbody> -</table></div> - -<p class="center"><b>DINNER</b></p> - -<div class="center"> -<table border="0" cellpadding="3" cellspacing="0" summary="DINNER"> -<tbody> -<tr> - <td class="tdl">One fresh vegetable—spinach,</td> - <td class="tdl">A green salad</td> -</tr> -<tr> - <td class="tdla">cooked ten minutes</td> - <td class="tdl">Two fresh vegetables</td> -</tr> -<tr> - <td class="tdl">One egg or a very small portion of fish </td> - <td class="tdl">A sweet or a white potato,</td> -</tr> -<tr> - <td class="tdl">A baked potato</td> - <td class="tdla">with sweet butter</td> -</tr> -<tr> - <td class="tdl">Choice of dates, figs, or</td> - <td class="tdl">A glass of sour milk</td> -</tr> -<tr> - <td class="tdla">raisins, with cream cheese and nuts</td> - <td class="tdl"> </td> -</tr> -</tbody> -</table></div> - -<p><span class="pagenum"><a name="Page_1185" id="Page_1185">[1185]</a></span></p> - -<p>In cases of constipation, two or three tablespoonfuls of coarse wheat -bran (cooked, if desired) should be taken with the breakfast and the -evening meal, and a spoonful just before retiring, taken in a glass of -water. Such fruits as plums, peaches, or berries should be taken daily, -just after rising and just before retiring.</p> - -<p>The following are suggestions for fall and winter menus, for a person -between the ages of fifty and sixty:</p> - -<p><span class="pagenum"><a name="Page_1186" id="Page_1186">[1186]</a></span></p> - -<p class="center"><b>BREAKFAST</b></p> - -<ul class="index"> - <li class="isub1">Oranges, apples, pears, or soaked prunes</li> - <li class="isub1">An egg and a small portion of either plain boiled wheat or rice</li> - <li class="isub1">A very ripe banana, with nuts and raisins</li> -</ul> - -<p><span class="smcap">Note:</span> Sweet fruits may be taken instead of the acid fruits suggested, -and milk instead of eggs.</p> - -<p class="center"><b>LUNCHEON</b></p> - -<ul class="index"> - <li class="isub1">One or two fresh vegetables, such as carrots, onions, turnips, cabbage, or beans</li> - <li class="isub1">Celery or any coarse plant</li> - <li class="isub1">A potato or a very small portion of corn</li> -</ul> - -<p>If not very active, the luncheon may consist of two glasses of -buttermilk and a spoonful of wheat bran.</p> - -<p class="center"><b>DINNER</b></p> - -<ul class="index"> - <li class="isub1">Choice of two fresh vegetables</li> - <li class="isub1">A baked potato</li> - <li class="isub1">Choice of fish, eggs, or buttermilk</li> - <li class="isub1">Corn bread or a very small portion of coarse cereal</li> -</ul> - -<p><span class="pagenum"><a name="Page_1187" id="Page_1187">[1187]</a></span></p> - -<p>All fresh, watery vegetables should be cooked in a casserole dish.</p> - -<p>A sufficient quantity of water should be drunk at each of these meals to -bring the moisture up to about sixty-six per cent of the meal—two -to three glasses.</p> - -<p>These meals are mere suggestions, and are therefore subject to many -variations.</p> - -<p>All green salads may be substituted for one another; all starchy -products—grain, potatoes, and legumes—may also be -substituted for one another.</p> - -<p><span class="pagenum"><a name="Page_1188" id="Page_1188">[1188]</a></span></p> - -<h3>ATHLETICS</h3> - -<div class="sidenote">Every diet should be an athletic diet</div> - -<p>The diet for the athlete really differs but little from that which -should be taken by every person in normal health, the object in all -cases being to secure the greatest degree of energy from the least -quantity of food. In order to do this, the laws governing the selecting, -the combining, and the proportioning of foods should be observed. When -the digestive, the assimilative, and the excretory organs are properly -performing their functions, the object should be to gain the highest -efficiency in food with the least amount of loss or waste. Every diet, -therefore, should be made an athletic diet.</p> - -<p>In dealing with the public at large, the work of the practitioner will -be confined very largely to prescribing for those who, by violation of -Nature's laws, have become dis-eased, or in some way physically -abnormal, and in these cases, of course, a remedial or counteractive<span class="pagenum"><a name="Page_1189" id="Page_1189">[1189]</a></span> -diet first becomes necessary.</p> - -<div class="sidenote">General diet for normal athlete</div> - -<p>In dealing with the athlete as a special class, however, we must -consider him as a normal creature, somewhere between the ages of twenty -and forty. We must also consider that his digestion and assimilation of -food, and elimination of waste are normal. Under these conditions, the -diet should consist of highly nitrogenous and proteid compounds, leveled -or balanced by the requisite amount of carbohydrates and fats.</p> - -<div class="sidenote">Quantity of fat required at different seasons</div> - -<p>If the athlete is training for action in summer, the quantity of fat -should be reduced according to temperature or climate. When the -thermometer ranges in the seventies and eighties, one ounce of fat each -twenty-four hours would probably be sufficient, while if the mercury is -down in the twenties or thirties, from two or three ounces may be<span class="pagenum"><a name="Page_1190" id="Page_1190">[1190]</a></span> -required to keep up bodily heat.</p> - -<p>The following are suggestions for summer athletic diet:</p> - -<p><span class="pagenum"><a name="Page_1191" id="Page_1191">[1191]</a></span></p> - -<p class="center"><b>BREAKFAST</b></p> - -<ul class="index"> - <li>Fruit or melon</li> - <li><a name="FNanchor_5_6" id="FNanchor_5_6"></a><a href="#Footnote_1" class="fnanchor">[1]</a>Corn, or boiled wheat, with nuts and cream</li> - <li>Eggs, whipped, with sugar and cream—lemon juice flavor</li> -</ul> - -<p class="center"><b>LUNCHEON</b></p> - -<ul class="index"> - <li>Break from four to six eggs into a bowl, adding a heaping</li> - <li class="isub1">teaspoonful of sugar to each egg; whip five minutes; while whipping,</li> - <li class="isub1">add slowly one teaspoonful of lemon juice to each egg; to this add</li> - <li class="isub1">half a glass of milk to each egg, and drink slowly</li> - <li><a href="#Footnote_1a" class="fnanchor">[1]</a>Corn or a potato</li> -</ul> - -<p class="center"><b>DINNER</b></p> - -<ul class="index"> - <li>Fruit, berries, or melon</li> - <li>A salad of lettuce, tomato, and grated carrots; serve with dressing</li> - <li class="isub1">of lemon juice, grated nuts and olive-oil</li> - <li>One fresh vegetable</li> - <li>An egg or tender fish</li> - <li>A baked potato</li> - <li>Buttermilk</li> -</ul> - -<div class="footnote"> - -<p><a name="Footnote_1" id="Footnote_1"></a><a name="Footnote_1a" id="Footnote_1a"></a><a href="#FNanchor_5_6" class="fnanchor"><span class="label">[1]</span></a><span class="smcap">Note:</span> Corn to be prepared as follows:</p> - -<p>Cut lightly from cob with a sharp knife and scrape down with a dull one; -serve uncooked with a little salt, sugar and cream.</p></div> - -<p><span class="pagenum"><a name="Page_1192" id="Page_1192">[1192]</a></span></p> - -<p>The following are suggestions for winter athletic diet:</p> - -<p class="center"><b>BREAKFAST</b></p> - -<ul class="index"> - <li>A baked apple or an orange</li> - <li>One coarse cereal, with nuts and cream</li> - <li>Two eggs, either whipped or boiled two minutes Very ripe bananas,</li> - <li class="isub1">with dates, nuts and cream (If bananas are not very ripe, they</li> - <li class="isub1">should be peeled and baked) See recipe, Vol. III, p.677</li> -</ul> - -<p class="center"><b>LUNCHEON</b></p> - -<ul class="index"> - <li>Beans or lentils</li> - <li>Carrots, turnips, squash, or corn</li> - <li>Fish or eggs</li> - <li>A baked potato</li> - <li>Buttermilk</li> -</ul> - -<p class="center"><b>DINNER</b></p> - -<ul class="index"> - <li>Two fresh vegetables</li> - <li>A green salad, with oil</li> - <li>Omelet, with grated nuts</li> - <li>A banana, with nuts and cream, and either dates or raisins</li> - <li>Buttermilk</li> -</ul> - -<p>These menus, like those given for summer, are merely for the purpose of -suggesting selections, combinations, and proportions of food that will -meet the exigencies of temperature, environment, and work. The quantity -of food required will depend largely upon the size (physique) of the<span class="pagenum"><a name="Page_1193" id="Page_1193">[1193]</a></span> -individual, the severity of training, and the feats to be performed. It -is especially important that these suggestions be well considered at -least one day before engaging in any athletic event or work requiring -extraordinary physical effort, as the human body appropriates or uses -food from twenty-four to thirty-six hours after it is eaten.</p> - -<div class="sidenote">Exposure to extreme cold or exertion</div> - -<p>If one is to be exposed to extreme cold, an excess of fats should be -taken, beginning thirty-six hours before exposure. If much physical -effort is to be exerted, the diet should be balanced as to all nutritive -elements, with an excess of nitrogenous foods. In fact, these rules -should be observed by every one who desires to make feeding scientific, -and to make food his servant instead of his master, as our civilized -habits have a tendency to do.</p> - -<p><span class="pagenum"><a name="Page_1194" id="Page_1194">[1194]</a></span></p> - -<h3>SEDENTARY OCCUPATIONS</h3> - -<div class="sidenote">Cessation of activity means disintegration</div> - -<p>Nature demands from every form of life a certain amount of activity or -motion. Any transgression of this law means disintegration. Rest is -merely the process adopted by Nature to reconvert matter into its -original elements. To whatever extent one ceases activity, Nature, under -normal conditions, inflicts this penalty.</p> - -<div class="sidenote">The penalty of civilization</div> - -<p>Man's civilized habits and customs have produced a class of workers -who, while at work, are deprived of their requisite amount of motion, -and who, therefore, pay the penalty by shortened periods of life, and by -numerous disorders which we have come to characterize as dis-ease. There -is but one method known to science by which these penalties may be -avoided, and by which the worker whose occupation must be sedentary may -become as healthful as his brother who can order his life in<span class="pagenum"><a name="Page_1195" id="Page_1195">[1195]</a></span> -conformity with Nature's laws. That method lies in the ordering of his -diet.</p> - -<div class="sidenote">Dis-ease is merely congestion</div> - -<p>All dis-ease may be called <em>congestion</em>, or the failure of the body to -eliminate poisons and waste matter. The process of elimination is -assisted by activity (work or play). The accumulation of waste and -poisons in the body is measured or determined almost wholly by the diet.</p> - -<div class="sidenote">Diet governed by work</div> - -<p>The man who is swinging a pick or a sledge hammer in the open air may -eat or drink almost anything, because his powers of eliminating waste -are aided by his work. It follows, therefore, that those whose work is -of a sedentary nature must procure their nutrition from substances -containing the minimum of waste, and producing the maximum of energy, -and the quantity must be measured accurately by the demands of the body, -or autointoxication (self-poisoning) will result.<span class="pagenum"><a name="Page_1196" id="Page_1196">[1196]</a></span></p> - -<p>Intestinal congestion (constipation), which is almost universal among -sedentary workers, is caused in nearly all cases by consuming a quantity -of food in excess of the physical demands, and which cannot be thrown -off owing to the lack of exercise. It is at this point that science must -lay out the dietetic regimen so as to make it conform to the occupation, -or to the lack of physical activity.</p> - -<p>The following are suggestions for a spring or summer diet for the -average sedentary worker:</p> - -<p><span class="pagenum"><a name="Page_1197" id="Page_1197">[1197]</a></span></p> - -<p class="center"><b>BREAKFAST</b></p> - -<ul class="index"> - <li>Cantaloup, berries or peaches, with sugar and cream</li> - <li>An egg</li> - <li>One or two bananas, with nuts, cream, and raisins</li> - <li class="isub1">(Bananas should be baked, if not very ripe)</li> -</ul> - -<p class="center"><b>LUNCHEON</b></p> - -<ul class="index"> - <li>Peas, beans, or asparagus</li> - <li>A heaping tablespoonful of nuts</li> - <li>A salad of lettuce and tomatoes, with nuts</li> - <li>A baked potato, tender corn, or a very little coarse bread</li> -</ul> - -<p class="center"><b>DINNER</b></p> - -<ul class="index"> - <li>Melon or cantaloup</li> - <li>Two tablespoonfuls of nuts</li> - <li>One or two fresh vegetables, including an ear of tender corn</li> - <li>Fish, eggs, or buttermilk</li> - <li>Plain ice-cream, if something sweet is desired</li> -</ul> - -<p><span class="pagenum"><a name="Page_1198" id="Page_1198">[1198]</a></span></p> - -<h3>GENERAL DIRECTIONS FOR SEDENTARY WORKER</h3> - -<p>The student will recognize that in these menus the heavier foods are -prescribed sparingly, while the lighter or the more readily soluble -articles predominate. From these suggestions a fair idea of a fall and -winter diet can be drawn.</p> - -<p>Indigestion, sour stomach (hyper-chlorhydria), constipation, -malassimilation, and general anemia are the disorders with which the -sedentary worker is most commonly afflicted.</p> - -<p>In dealing with each and all of these conditions, including obesity, -which is often the result of sedentary habits, the first thing to be -done is to limit the quantity of food to the normal requirements of the -body, and in extreme cases a diet below the normal should be observed; -no one was ever made ill by underfeeding. Then, with proper care as to -the selection, combination, and proportions of food, and an increased<span class="pagenum"><a name="Page_1199" id="Page_1199">[1199]</a></span> -amount of exercise and deep breathing, the person of sedentary habits -should be made as healthy and strong as the outdoor worker in the fields -of manual labor.</p> - -<h3>CLIMATIC EXTREMES</h3> - -<p>In considering a diet to meet the requirements of climatic extremes, -either hot or cold, it is necessary to reckon from normality, both as to -climate and as to the health of the individual.</p> - -<p>All the foregoing lessons, taken as a whole, are designed to teach one -method or theory, involving two principles:</p> - -<p><span class="pagenum"><a name="Page_1200" id="Page_1200">[1200]</a></span></p> - -<ol> -<li class="indx">Selections, combinations, and proportions of food that will counteract -and remove the causes of unnatural conditions called dis-ease</li> - -<li class="indx">Selections, combinations, and proportions of food that will bring the -body up to its highest degree of development and there maintain it</li> -</ol> - -<p>Under normal conditions the temperature of the body may be thoroughly -controlled by feeding. The principal process of metabolism is that of -making heat out of the fuel given to the "human boiler." The amount of -heat, therefore, that a given quantity of food will produce is -determined very largely by the amount of resistance that is met from -natural environment.</p> - -<div class="sidenote">Amount of fat required in different temperatures</div> - -<p>The human body, under ordinary conditions, in a temperature of 60° -Fahrenheit, will use about two ounces of pure fat every twenty-four -hours. If the temperature should drop to 30° Fahrenheit, it would -require about three ounces of fat every twenty-four hours to keep the -temperature of the body at normal. Under certain conditions of<span class="pagenum"><a name="Page_1201" id="Page_1201">[1201]</a></span> -exposure it might require as much as five and even six ounces of pure -fat to maintain normal temperature of the body, and in the extreme -north, where the temperature ranges in winter from 25° to 30° below -zero, the natives often take as much as sixteen ounces of fat during the -day. Fat being the principal heat-producing element, it is, therefore, -the most necessary thing to consider in a temperature of extreme cold.</p> - -<p>The student will readily understand that, in order to maintain a normal -standard of vitality and endurance, the selection of foods must be made -according to age, activity, and temperature.</p> - -<p>For a person undergoing a reasonable amount of exposure, and working in -a climate where the temperature is ranging between 20° and 30° -Fahrenheit, the following menus, covering one day, may be suggested:</p> - -<p><span class="pagenum"><a name="Page_1202" id="Page_1202">[1202]</a></span></p> - -<p>Immediately on rising, drink a cup of hot water, then take vigorous -deep breathing exercises, followed by a cool sponge bath and rub down.</p> - -<p><span class="pagenum"><a name="Page_1203" id="Page_1203">[1203]</a></span></p> - -<p class="center"><b>BREAKFAST</b></p> - -<p class="center">(An hour later)</p> - -<ul class="index"> - <li>Add half an ounce of sugar to two or three eggs, and whip five</li> - <li class="isub1">minutes; add a tablespoonful of lemon juice while whipping; mix with</li> - <li class="isub1">this two glasses of rich milk</li> - <li>A tablespoonful of nuts</li> - <li>One very ripe banana, with cream</li> -</ul> - -<p class="center"><b>LUNCHEON</b></p> - -<ul class="index"> - <li>One fresh vegetable</li> - <li>Lima or navy beans</li> - <li>A salad, with either olive-oil or nuts</li> - <li>A baked potato or boiled wheat (A liberal supply of butter or cream)</li> -</ul> - -<p class="center"><b>DINNER</b></p> - -<ul class="index"> - <li>A baked sweet potato</li> - <li>One or two vegetables</li> - <li>Eggs, or buttermilk, unskimmed</li> - <li>A baked white potato, with either olive-oil or butter</li> - <li>Dates, with cream cheese, or gelatin, with cream</li> -</ul> - -<p>As the temperature becomes lower, the amount of fats and proteids should -be increased according to exposure and activity.<span class="pagenum"><a name="Page_1204" id="Page_1204">[1204]</a></span></p> - -<p>The student should bear in mind that carbohydrates, proteids, and fats -are the most important factors in the winter dietary. Other articles can -be held level over a wide range of temperature, provided these three -staple nutrients are taken in the requisite proportions.</p> - -<div class="sidenote">Summer diet requires scientific consideration</div> - -<p>Nearly all people in normal health instinctively avoid heat-producing -foods in hot weather, and as in warm or hot climates people live more -in the open air, oxidation is therefore more perfect, and has a tendency -to aid elimination, so the errors of diet are not so serious. -Nevertheless, the food to be taken in hot climates, or the heated term -of summer, should receive scientific consideration.</p> - -<p>Anthropoid life, of which man is the highest type, originated in the -tropics, and nearly everything necessary for his highest physical -development grew prodigally in that country. His natural or primitive<span class="pagenum"><a name="Page_1205" id="Page_1205">[1205]</a></span> -diet was nuts, fruits, and salads (edible plants).</p> - -<p>Civilization has transplanted him in the north, and has laid heavier -burdens upon him, therefore he needs, in many instances, heavier and -different foods, such as the carbohydrates, proteids, fats, and the -albumin and the phosphorus in eggs.</p> - -<p>As the temperature becomes warmer, the heat-producing factors, such as -fats and carbohydrates (starch and sugar), should be gradually reduced.</p> - -<p>The following menus are suitable for the average person, in normal -health, between the ages of thirty and sixty, when the temperature is -ranging from 70° to 90° Fahrenheit:</p> - -<p><span class="pagenum"><a name="Page_1206" id="Page_1206">[1206]</a></span></p> - -<p class="center"><b>BREAKFAST</b></p> - -<ul class="index"> - <li>Cantaloup, peaches, or berries</li> - <li>Very ripe bananas, with grated nuts and cream</li> - <li>A glass of milk</li> -</ul> - -<p class="center"><b>LUNCHEON</b></p> - -<ul class="index"> - <li>One whipped egg</li> - <li>A fresh vegetable</li> - <li>A teaspoonful of nuts</li> - <li>A lettuce and tomato salad</li> - <li>A baked sweet or white potato</li> -</ul> - -<p class="center"><b>DINNER</b></p> - -<ul class="index"> - <li>Peas, beans, asparagus, or corn</li> - <li>A salad, with grated nuts and carrots</li> - <li>A potato</li> - <li>One whipped egg</li> - <li>Half a glass of milk</li> - <li>A service of gelatin</li> -</ul> - -<p>These menus are mere suggestions, not invariable, and in following them -it should be remembered that all green salads may be substituted for one -another, and as a general rule such underground articles as beets, -carrots, turnips, and parsnips may be substituted for one another. Also -green corn, peas, and beans are in the same general class. (See<span class="pagenum"><a name="Page_1207" id="Page_1207">[1207]</a></span> -"Constipation," Vol. III, p.761.)</p> - -<p>Observation of these rules will give the student rather a wide range of -articles to draw upon in selecting a diet for the normal person.</p> - -<p><span class="pagenum"><a name="Page_1209" id="Page_1209">[1209]</a></span></p> - -<hr class="hrchap" /> -<h2><a name="Lesson_XVII" id="Lesson_XVII"></a>LESSON XVII</h2> - -<p><span class="pagenum"><a name="Page_1211" id="Page_1211">[1211]</a></span></p> - -<h3><span class="smcap">Nervousness Its Cause and Cure</span></h3> - -<p>The nerves of the human body are the most important, the most complex, -and probably the least understood of any part of the human anatomy. In -conditions of health they are never heard from, therefore every -expression of the nervous system is a symptom of some abnormal physical -condition.</p> - -<div class="sidenote">True meaning of nervousness</div> - -<p>The usual term "nervousness" conveys to the mind of the average person -such conditions as sleeplessness, restlessness, lack of mental and -physical tranquillity, but to the trained mind of the food scientist or -physician, it means mental aberration, hallucinations, morbidity, mental -depression, lack of self-confidence, uncertainty, loss of memory, fear -of poverty, anticipation of accident, tragedy, death, insanity, and<span class="pagenum"><a name="Page_1212" id="Page_1212">[1212]</a></span> -a multitude of things that never happen. Language cannot adequately -describe or convey to the mind of another person the strange impressions -that sweep o'er the mind—the mental anguish caused by an ordinary -case of nervous indigestion. Those only who can understand why many good -men and women sometimes take their own lives, or commit some great -crime, are those who have experienced the same affliction.</p> - -<p>If we could correctly interpret the various symptoms given to the brain -from the nervous system, and would heed these symptoms, the body might -be kept in almost perfect health under all conditions of civilized life.</p> - -<div class="sidenote">Relation of nutrition to nervousness</div> - -<p>The lack of fresh air and exercise is always told by nervous -expression, but the most important and significant message conveyed by the -nerves at the brain is that concerning food and general nutrition.<span class="pagenum"><a name="Page_1213" id="Page_1213">[1213]</a></span> -Instinct often leads us to fresh air and exercise, but with our food it -is vastly different. We acquire a taste for certain things; the habit -grows upon us, and though the nerves tell the story to our senses over -and over, we heed it not because we are held behind the bars of habit by -the tyranny of appetite. In this respect the tobacco fiend, the drug -fiend, and the food fiend are all in the same class.</p> - -<h3>CAUSES</h3> - -<p>Nervousness usually has its origin in disorders of the functions of -metabolism, assimilation and elimination. In other words, somewhere -between the time the food is first taken into the system, and the time -the poisonous débris of the food and the body waste is finally -eliminated, there are some grievous faults of function.</p> - -<p>Some deficiency in the activity and in the secreting power of any of the -digestive organs; some defect in the assimilation of the finished<span class="pagenum"><a name="Page_1214" id="Page_1214">[1214]</a></span> -pabulum; some short-coming in the process by which oxygen is carried -through the system to convert the "end-products" into less toxic -substances for final excretion—any or all of these causes may -conspire to produce nervousness. These may again, in their turn, be due -to causes that arise within the mind, inhibiting the proper functional -activity of the body.</p> - -<p>But overfeeding, or eating the wrong combinations of food, and lack of -proper elimination, are probably the most frequent causes of -nervousness. When we take into the system more food than the body -requires, there is bound to be a certain amount of it which cannot be -utilized to build tissue, or furnish heat, or supply mineral salts.</p> - -<p>This excess food, under the influence of fermentative processes, breaks -down into various poisonous products. This is especially true of the<span class="pagenum"><a name="Page_1215" id="Page_1215">[1215]</a></span> -albuminous elements of the food. For these, in the heat and moisture of -the small intestine, rapidly undergo a process of rotting—this is -exactly what it is—and develop some of the most virulent organic -poisons known to man.</p> - -<p>They exercise a profound depression upon all the physiological -functions, and cause an actual toxic degeneration of the nervous -protoplasm. This, in turn, causes nerve irritability, insomnia, and many -of those protean symptoms roughly grouped under the head of -neurasthenia.</p> - -<p>To completely relieve the condition means that a thorough reform in -habits,—and particularly in dietetic habits—must be -undertaken.</p> - -<p>Excesses of every kind—even of play or work—must be stopped. -All possible sources of worry must be removed. Rest and recreation -should be made quite as important—in fact more so, than house-work -or business.</p> - -<p><span class="pagenum"><a name="Page_1216" id="Page_1216">[1216]</a></span></p> - -<p>Sleep, and plenty of it, should be secured at all costs. Eight hours are -none too many—although ten would be better.</p> - -<p>Needless to say, the question of diet is of prime importance. The use of -tea, coffee, tobacco, alcohol, and all stimulant beverages, as well as -condiments, should be discontinued.</p> - -<p>Plain, wholesome food—with an ample supply of lecithin (or nerve -fat) such as eggs, milk, olive oil, etc., should be taken liberally.</p> - -<p>All sources of fermentation—especially those forms due to an -excess of starch, sugars, and acids, should be avoided. Careful -attention should be given to securing free bowel movement.</p> - -<p>And, above all, an equable frame of mind should be cultivated; the way -to defeat this purpose is to overwork and worry in order to accumulate -the thing called property.</p> - -<div class="sidenote">Working for wealth alone defeats its purpose</div> - -<p>The desire to accumulate property has for its excuse immunity from work -at some future time so that we can enjoy life, but experience teaches<span class="pagenum"><a name="Page_1217" id="Page_1217">[1217]</a></span> -us that the physical cost of this effort defeats the very purpose for -which we are striving.</p> - -<h3>THE REMEDY</h3> - -<p>The victim of nervousness should first seek a complete change of -environment, and engage in pleasant, and, if possible, profitable -occupation.</p> - -<div class="sidenote">Therapeutic value of working for the public good</div> - -<p>Thousands of people become nervous wrecks by pursuing work for which -they have no natural taste or ability, and many become nervous from the -monotony of environment. This is especially true with women, and while -it is exceedingly difficult for countless housewives and mothers to -escape from this monotony, yet they can secure relief by becoming -interested in some work of a public or quasi-public nature, or by taking -up a "hobby" that has for its purpose some form of public good.<span class="pagenum"><a name="Page_1218" id="Page_1218">[1218]</a></span></p> - -<p>All people love the plaudits and esteem of their fellow-creatures, and -there is nothing that will relieve the monotony and bring that -satisfaction which all of us desire more quickly than earnest labor in a -worthy cause. Therefore, this is one of the first and the best remedies -for that character of nervousness caused by the monotony and narrowed -life of the average woman.</p> - -<div class="sidenote">The effects of wrong eating and drinking</div> - -<p>The most prolific cause of nervousness, however, is incorrect, unnatural -habits of eating and drinking, therefore, the logical remedy must be -found in simplifying, leveling, and making the diet conform to the -requirements of the body governed, of course, by age, occupation, etc.</p> - -<p>The nervous person should eliminate from the diet acids, sweets (see -Lesson VIII, Vol. II, pp. 313 and 332>), flesh foods, and all stimulating -beverages.</p> - -<p><span class="pagenum"><a name="Page_1219" id="Page_1219">[1219]</a></span></p> - -<p>The following menus, with variations according to the available supply -of fruits and vegetables in season, should be adopted:</p> - -<p><span class="pagenum"><a name="Page_1220" id="Page_1220">[1220]</a></span></p> - -<h3>SUGGESTIONS FOR SPRING</h3> - -<p class="center"><strong>Choice of the following menus:</strong></p> - - - - -<div class="center"> -<table border="0" cellpadding="4" cellspacing="0" summary="THE REMEDY, SUGGESTIONS FOR SPRING"> -<thead> -<tr> - <th>MENU I</th> - <th>MENU II</th> -</tr> -</thead> -<tbody> -<tr> - <th class="tha" colspan="2">BREAKFAST</th> -</tr> -<tr> - <td class="tdl">A cup of hot water</td> - <td class="tdl">Very little farina or oatmeal,</td> -</tr> -<tr> - <td class="tdl">Two baked bananas</td> - <td class="tdla">with cream</td> -</tr> -<tr> - <td class="tdl">Steamed wheat—cream</td> - <td class="tdl">A glass of buttermilk</td> -</tr> -<tr> - <th class="tha" colspan="2">LUNCHEON</th> -</tr> -<tr> - <td class="tdl">Corn hominy, with butter</td> - <td class="tdl">A white potato, baked</td> -</tr> -<tr> - <td class="tdla">or cream </td> - <td class="tdl">A large, boiled onion</td> -</tr> -<tr> - <td class="tdl">Raisins, nuts, cream cheese</td> - <td class="tdl">Corn bread</td> -</tr> -<tr> - <td class="tdl">One or two glasses of water </td> - <td class="tdl">A glass of milk</td> -</tr> -<tr> - <th class="tha" colspan="2">DINNER</th> -</tr> -<tr> - <td class="tdl">A pint of junket</td> - <td class="tdl">One egg or a morsel of fish</td> -</tr> -<tr> - <td class="tdl">Bran gems</td> - <td class="tdl">A baked potato</td> -</tr> -<tr> - <td class="tdl">A coddled egg (For bran</td> - <td class="tdl">Choice of carrots, parsnips,</td> -</tr> -<tr> - <td class="tdla">meal and coddled eggs,</td> - <td class="tdla">or onions</td> -</tr> -<tr> - <td class="tdla">see Vol. III, pp. 677 and </td> - <td class="tdl">(A green salad or spinach</td> -</tr> -<tr> - <td class="tdla">683)</td> - <td class="tdla">may be eaten at this</td> -</tr> -<tr> - <td class="tdl">Hot water</td> - <td class="tdla">meal, if desired)</td> -</tr> -</tbody> -</table></div> - -<p>One or two glasses of water should be drunk at each of these meals.</p> - -<p><span class="pagenum"><a name="Page_1221" id="Page_1221">[1221]</a></span></p> - -<p>If there is a tendency toward constipation, a liberal portion of wheat -bran, thoroughly cooked, should be taken at both the morning and the -evening meal.</p> - -<p>Bran possesses valuable nutritive properties, such as mineral salts, -iron, protein and phosphates, and it harmonizes chemically with all -other foods.</p> - -<p><span class="pagenum"><a name="Page_1222" id="Page_1222">[1222]</a></span></p> -<hr class="tb" /> - -<h3>SUGGESTIONS FOR SUMMER</h3> - -<p class="p2">BREAKFAST</p> - -<ul class="index"> - <li>Melon, or any mild subacid or non-acid fruit, such as pears, baked apples, sweet grapes, very ripe peaches, Japanese plums, or persimmons</li> - <li>Choice of whipped egg or junket</li> - <li>A banana—natural, or baked, if the digestion is slightly impaired</li> -</ul> - -<p class="p2">LUNCHEON</p> - -<ul class="index"> - <li>A fresh green salad, such as celery or lettuce, with oil or nuts</li> - <li>Onions, uncooked</li> - <li>A whipped egg</li> - <li>Carrots, peas, or beans</li> -</ul> - -<p class="p2">DINNER</p> - -<ul class="index"> - <li>Corn, carrots, peas, beans, or squash</li> - <li>Half a cup of plain wheat bran, cooked</li> - <li>A baked potato</li> - <li>A glass of water</li> -</ul> - -<p><span class="pagenum"><a name="Page_1223" id="Page_1223">[1223]</a></span></p> - -<hr class="tb" /> -<h3>SUGGESTIONS FOR FALL</h3> - -<p>In adopting the two-meals-a-day system, the noon meal should be omitted. -This gives the stomach and the irritated nerves a rest, and creates -natural hunger which augments both digestion and assimilation. (See -Lesson XIII, p. 630).</p> - -<p class="p2">BREAKFAST</p> - -<ul class="index"> - <li>Melon or peaches</li> - <li>A very ripe banana, with soaked prunes and cream</li> - <li>A spoonful of nuts</li> - <li>One or two spoonfuls of whole wheat, cooked very thoroughly</li> - <li>One egg, prepared choice—preferably whipped</li> - <li>One glass of water</li> -</ul> - -<p>A green salad or some sweet fruit may be eaten at noon if very hungry.</p> - -<p class="p2">DINNER</p> - -<ul class="index"> - <li>Squash or pumpkin, cooked en casserole</li> - <li>Fresh string beans</li> - <li>A baked sweet potato</li> - <li>One or two tablespoonfuls of nuts—choice</li> - <li>Junket or gelatin</li> - <li>A glass of water</li> -</ul> - -<p><span class="pagenum"><a name="Page_1224" id="Page_1224">[1224]</a></span></p> - -<hr class="tb" /> -<h3>SUGGESTIONS FOR WINTER</h3> - -<p><span class="smcap p6b">First Day</span>: On rising, drink two cups of cool water, and devote from five -to ten minutes to vigorous exercises and deep breathing.</p> - -<p class="p2">BREAKFAST</p> - -<ul class="index"> - <li>A cup of hot water or thin chocolate</li> - <li>A small portion of boiled wheat</li> - <li>One exceedingly ripe banana, eaten with cream</li> - <li>One or two eggs, whipped—cream and sugar added</li> - <li>One or two figs, with cream and either nuts or nut butter</li> -</ul> - -<p class="p2">LUNCHEON</p> - -<ul class="index"> - <li>Two eggs, whipped; add a flavor of sugar, orange juice, and a glass of milk</li> - <li>A cup of hot water</li> -</ul> - -<p class="p2">DINNER</p> - -<ul class="index"> - <li>Turnips, carrots, parsnips, onions—any two of these</li> - <li>A baked potato or baked beans</li> - <li>A small portion of fish, white meat of chicken, or an egg</li> -</ul> - -<p><span class="pagenum"><a name="Page_1225" id="Page_1225">[1225]</a></span></p> - -<p>Just before retiring, take exercises as prescribed for the morning, and, -if constipated, two or three tablespoonfuls of wheat bran.</p> - -<p><span class="smcap p6b">Second Day</span>: The same as the first, slightly increasing the quantity of -food if hungry.</p> - -<p><span class="smcap p6b">Third Day</span>: The same as the second, adding one or two baked bananas to -the morning meal, and varying the vegetables according to the appetite -for the noon and the evening meal. Nearly all vegetables such as -turnips, beets, carrots and parsnips may be substituted for one another.</p> - -<p><span class="pagenum"><a name="Page_1226" id="Page_1226">[1226]</a></span></p> - -<p class="p6b"><span class="smcap">Fourth Day</span>:</p> - -<p class="p2">BREAKFAST</p> - - -<ul class="index"> - <li>Tokay or Malaga grapes</li> - <li>A cup of hot water</li> - <li>Two eggs, lightly poached, or a very rare omelet</li> - <li>A whole wheat muffin or a bran gem</li> - <li>A cup of chocolate</li> - <li>A liberal portion of wheat bran (one-fourth oatmeal), cooked and</li> - <li class="isub1">served as an ordinary cereal, eaten with butter</li> -</ul> - -<p class="p2">LUNCHEON</p> - -<p class="p5a">Choice of either <i>a</i> or <i>b</i>:</p> - - -<ul class="index"> - <li><i>a</i> Two eggs, prepared as follows: Break into a bowl. Add a teaspoonful of sugar to each egg. Whip five minutes very rapidly</li> - <li class="isub2">with a rotary egg beater. Add a glass of milk and a teaspoonful of orange juice to each egg</li> - <li>A quart of milk and half a cup of bran One baked banana</li> -</ul> - -<p class="p2">DINNER</p> - -<ul class="index"> - <li>Any green salad—celery or shredded cabbage (very little), with -salt and nuts</li> -</ul> - -<p><span class="pagenum"><a name="Page_1227" id="Page_1227">[1227]</a></span></p> - -<p class="p5a">Choice of any two fresh vegetables</p> -<p class="p5a">Choice of:</p> - -<ul class="index"> - <li><i>a</i> One or two exceedingly ripe bananas, baked, eaten with butter or cream</li> - <li><i>b</i> Figs or raisins, with cream A glass of water</li> -</ul> - -<p>Exercise the same as prescribed for the first day.</p> - -<p><span class="smcap p6b">Fifth Day</span>: The same as the fourth day.</p> - -<p><span class="smcap p6b">Sixth Day</span>: The same as the first, -repeating these menus for a period of three -or four weeks.</p> - -<p>The nervous person should eat very sparingly of bread and cereal -products, with the exception of bran and a few coarse articles, such as -flaked or whole wheat or rye, and these should be taken sparingly while -under treatment.</p> - -<p>A generous quantity of water should be drunk at meals, and mastication -should be very thorough.</p> - -<p>If the body is overweight or inclined toward obesity, the diet should -consist of fewer fat-producing foods, such as grains, potatoes, milk,<span class="pagenum"><a name="Page_1228" id="Page_1228">[1228]</a></span> -eggs, and an excess of vegetable proteids. If underweight or inclined -toward emaciation, the fat-producing foods should predominate.</p> - -<p>Under all conditions of nervousness the patient should take an abundance -of exercise and deep breathing in the open air, and sleep out of doors, -if possible. An abundance of fresh air breathed into the lungs is the -best blood purifier known, and if the blood is kept pure, and forced -into every cell and capillary vessel of the body by exercise, the -irritated nerves will share in the general improvement.</p> - -<p>The cool shower or sponge bath in the morning, preceded and followed by -a few minutes' vigorous exercise, is a splendid sedative for irritated -nerves.</p> - -<h3>RECREATION</h3> - -<p>The nervous person should divide the day as nearly as possible into -three equal parts—eight hours' pleasant but useful work; eight<span class="pagenum"><a name="Page_1229" id="Page_1229">[1229]</a></span> -hours' recreation, and eight hours' sleep.</p> - -<div class="sidenote">Necessity for true recreation</div> - -<p>Under modern civilized conditions the majority of people do not seem to -understand recreation. The summer seashore resorts, with their expensive -attractions and whirling life, the great hostelries in the hills and -mountains, and the lakes where thousands of people congregate, entail -upon them certain duties, anxieties, expectations, disappointments, and -often financial strain that deprive these places of all features of -recreation, and make the sojourn there one of labor and strife. The real -purpose that takes most people to these resorts is to be seen; to "star" -themselves before the multitude, which in its last analysis is a kind of -vanity, and it is obvious that from any effort in this direction no -recreation can be obtained.</p> - -<p>The nervous person should seek a few congenial and thoughtful -companions, and get back into the great heart of nature where<span class="pagenum"><a name="Page_1230" id="Page_1230">[1230]</a></span> -everything moves in obedience to supreme law. Associate intimately with -animals; study their habits, and notice how they respond to kindness; -admire their honesty; analyze the love and fidelity of a dog. This is -true diversion and recreation. This defines the purpose of life, if -there be purpose behind it. This draws a sharp distinction between the -condition that makes nervousness and the condition that makes honest, -thoughtful, useful human beings.</p> - -<p><span class="pagenum"><a name="Page_1231" id="Page_1231">[1231]</a></span></p> - -<hr class="chap" /> -<h2><a name="Lesson_XVIII" id="Lesson_XVIII"></a><span class="smcap">Lesson XVIII</span><br /> - -<span class="smaller">POINTS ON PRACTISE</span></h2> - -<p><span class="pagenum"><a name="Page_1233" id="Page_1233">[1233]</a></span></p> - -<hr class="chap" /> -<h3><a name="INTRODUCTION_TO_POINTS_ON_PRACTISE" id="INTRODUCTION_TO_POINTS_ON_PRACTISE"></a>INTRODUCTION TO POINTS ON PRACTISE</h3> - -<p>The preceding lessons were written through a period of many years' -active practise in treating dis-eases by scientific feeding. They were -intended as a normal course to qualify doctors, nurses, and those who -wished to treat dis-ease by this method. However, the demand for this -class of information has come from people in every walk of life, -therefore the lessons, and all technical matter composing this entire -work have been most carefully revised and rewritten in simple language -so that any person of ordinary intelligence can comprehend them.</p> - -<p>The following lesson is intended for the guidance of the practitioner in -beginning his work in this branch of the healing art.</p> - -<p>Inasmuch as nearly all human ills are caused by errors in eating, the -preceding lessons have been confined almost wholly to dis-eases that -originate in the digestive organs.</p> - -<p><span class="pagenum"><a name="Page_1235" id="Page_1235">[1235]</a></span></p> - -<hr class="chap" /> -<h2>Lesson XVIII<br /> - -<span class="smaller smcap">Points On Practise</span></h2> - -<div class="sidenote">Dietetic treatment is reconstructive</div> - -<p>There are a great many abnormal conditions of the human body classed as -dis-eases that bear a very remote relation to diet, but in practise the -student will soon learn that many of these conditions, which have not -been considered in these lessons, will entirely disappear when the diet -is perfected. This is true because dietetic treatment, based upon the -fundamental laws of nutrition, is reconstructive, hence every part of -the anatomy shares in the general improvement.</p> - -<div class="sidenote">Scope of scientific feeding</div> - -<p>There are many logical arguments to support the theory that there are no -incurable dis-eases. There are many cases, however, where the vitality -has become so low that recovery from dis-ease is impossible, but if<span class="pagenum"><a name="Page_1236" id="Page_1236">[1236]</a></span> -the patient could be taken in time, the correct diagnosis made, and the -proper food, air, and exercise given, Nature would begin her work of -rebuilding at once. In view of these facts it is somewhat difficult to -fix a limit to the scope of scientific feeding.</p> - -<h3>SUGGESTIONS FOR THE PRACTITIONER</h3> - -<div class="sidenote">The value of letters</div> - -<p>The science of prescribing diet is a work that can be best conveyed -to the patient in writing, hence one of the first and most important -things for the new practitioner to do is to study the art of -polemics—acquire the ability to write plain, convincing literature -and letters. This is one of the greatest arts within the scope of human -learning, and is probably susceptible of greater development than any -other branch of human endeavor.</p> - -<p><span class="pagenum"><a name="Page_1237" id="Page_1237">[1237]</a></span></p> - -<p>Every person has his own individual method of expression that should be -preserved and cultivated. Select some good author and copy his logic, -but not his language. For this purpose I would recommend the works of -Henry George, the great economic philosopher—and probably one of -the greatest polementitians that ever lived.</p> - -<div class="sidenote">Writing is mental calisthenics</div> - -<p>The student should begin by taking up some simple branch or certain -subject of his work, and writing a short argument or essay upon it, -using every fact that he can possibly command to convince imaginary -readers of the correctness of his theories. Select a new subject and -write something on it every day. This is merely mental calisthenics, and -after a month's training the thoughts and the language will flow with a -freedom that will enable the student to write just as he feels.</p> - -<div class="sidenote">A booklet describing your work</div> - -<p>It would be well to arrange an argument based upon each lesson -separately, dividing it into short chapters. These arguments or<span class="pagenum"><a name="Page_1238" id="Page_1238">[1238]</a></span> -essays should be logically arranged to form a booklet, with proper -title, as such representative literature is vitally necessary to the -growth and the success of your work. It will also be found that this -will be splendid mental exercise, and will serve well in presenting your -work, either orally, or by letter.</p> - -<div class="sidenote">The personality of the writer</div> - -<p>Every one should endeavor to be original in his literature; in other -words, no special effort should be made to quote any "authority" or to -copy the style of other writers. Put your own personality into your -work, for the most successful writer is not always the one who uses the -most learned, polished or scholarly language, but the one who can convey -his thoughts to the minds of others in the simplest and the most -comprehensive language.</p> - -<p><span class="pagenum"><a name="Page_1239" id="Page_1239">[1239]</a></span></p> - -<p>Language at best is but a vehicle for conveying the thoughts of one -person to the mind of another, and while there are accepted standards in -literature and letters, from which one should not make too radical a -departure, yet the ability to present one's convictions, or position -convincingly should be of first consideration.</p> - -<p>The most important thing in writing is to have something to say; then to -say it so that it can be understood.</p> - -<h3>VALUE OF EXPERIENCE</h3> - -<p>Experience is the only method by which theory can be converted into -knowledge. The best possible source of information, therefore, is -personal experimentation. If the student should have any disorder, -especially of digestion and assimilation of food, or elimination of -waste, he should experiment upon himself along the lines laid out<span class="pagenum"><a name="Page_1240" id="Page_1240">[1240]</a></span> -in this course. He should keep an accurate record of selections, -combinations, and proportions of food, with results or symptoms. He may -thus be able to arrange menus for himself, even more effective than -those given as examples or guides throughout the course.</p> - -<p>If there are no personal disorders that will permit of such experiments, -then they should be made upon some other person with whom the student is -sufficiently familiar in order that accurate information concerning the -results may be secured.</p> - -<p>Though the student may be normal and healthy, it is possible to make -many valuable experiments in regard to special adaptations of diet, such -as combinations to induce natural sleep; to produce and to relieve -constipation and diarrhea; to produce excessive body-heat when exposed -to cold, or the minimum of heat in summer, or in warm climates.</p> - -<p><span class="pagenum"><a name="Page_1241" id="Page_1241">[1241]</a></span></p> - -<h3>VALUE OF DIAGNOSIS</h3> - -<p>Correct diagnosis is one of the most important factors in the practise -of applied food chemistry, and when a correct diagnosis has been made -the remedy will suggest itself if the student has a thorough -understanding of causes.</p> - -<div class="sidenote">Causes sometimes very remote</div> - -<p>In diagnosis it is often necessary to ascertain the patient's general -habits of eating during the few years prior to the appearance of the -disorders. As an example, rheumatic conditions are often superinduced by -an overconsumption of starch, usually cereal starch and acids. This -overindulgence may have continued for several years before the -appearance of any rheumatic symptoms. The primary causes being residual -in the body, exposure, low vitality, or extreme climatic changes may -give expression to them in the form of rheumatism, or some kindred -trouble.</p> - -<div class="sidenote">Value of limited feeding</div> - -<p><span class="pagenum"><a name="Page_1242" id="Page_1242">[1242]</a></span></p> - -<p>After determining the causes, a diet should be designed which will -counteract existing conditions. This may usually be accomplished by -limiting the quantity of food somewhat below the demands of normal -hunger. This will give the digestive organs less work to do, and the -body an opportunity to take up or consume any excess of food matter that -may have become congested. In cases accompanied by loss of hunger, it is -sometimes necessary to put the patient upon an absolute fast from one to -three days, but in the majority of cases a semi-fast is best, -prescribing light, nutritious foods of a remedial character.</p> - -<h3>EDUCATE YOUR PATIENT</h3> - -<p>In beginning treatment each patient should be made acquainted with the -fact that the radical change in diet may bring slight discomfort. While -the system is adjusting itself to the new regimen, there is usually<span class="pagenum"><a name="Page_1243" id="Page_1243">[1243]</a></span> -a slight loss of weight and a feeling of weakness or lassitude.</p> - -<div class="sidenote">Curing a slow process</div> - -<p>It should be impressed upon the mind of the patient that regaining -health and strength is in reality a process of growth or evolution, -hence slow and gradual; that when one has violated the laws of health -for many years, Nature will not, or probably cannot forgive all these -sins and repair all these wrongs in a month or two. However, when one -gets in harmony with the physical universe, and conforms to the laws of -his organization, Nature will construct (cure) much more rapidly than -she formerly destroyed (produced dis-ease).</p> - -<div class="sidenote">The patient should agree with the diet</div> - -<p>The practitioner may have many cases that for some seemingly mysterious -reason will not respond to a perfectly natural diet and will, therefore, -be called upon to change the diet from time to time in the vain hope<span class="pagenum"><a name="Page_1244" id="Page_1244">[1244]</a></span> -of finding combinations of food that will agree. In these cases the -student should not be led to deviate too far from what he knows to be a -natural and chemically harmonious regimen. If such a diet does not -produce the desired results, it is not always the fault of the food, but -the fault of the patient. If the food is right, and does not agree, it -is the patient that is wrong, hence the logical thing to do is to make -the rebellious patient agree with the food, instead of searching for a -food to agree with the patient.</p> - -<p>These facts should be impressed strongly upon the mind of the one under -treatment, and he should be prevailed upon, if possible, to conform -strictly to a correct diet until Nature is given time and opportunity to -bring about an adjustment between the individual and his food.</p> - -<p>It has been the custom of the medical profession for centuries to shroud -its work in mystery, to write prescriptions in a dead language, to keep -patients in ignorance of the remedies being applied. This seems to<span class="pagenum"><a name="Page_1245" id="Page_1245">[1245]</a></span> -be necessary, probably because an intelligent discussion of allopathic -drugs, their sources and their constituent elements would, no doubt, -prove fatal to their administration. The food scientist should follow -exactly the opposite course. He should make a very careful diagnosis, -taking into account the diet, habits of exercise and exposure to fresh -air prior to the appearance of the dis-ease, as well as at the time of -treatment. By giving the patient a thorough understanding of your work, -you gain his confidence and faith, which wield a very powerful influence -over the body.</p> - -<h3>EFFECT OF MENTAL CONDITIONS</h3> - -<div class="sidenote">Worry or fear causes stomach trouble</div> - -<p>A very careful examination should also be made of the mental conditions. -Worry, fear, or anxiety often produce serious digestive trouble which<span class="pagenum"><a name="Page_1246" id="Page_1246">[1246]</a></span> -is generally attributed to other causes, and which should be treated -very differently from the same trouble caused by errors in eating.</p> - -<p>During my professional work many patients have come to me laden with -fear, caused by the thoughtless or perhaps reckless statement of some -physician. It is indeed as great a crime for a doctor to pass the -"sentence of death" upon a man who comes to him for help as it would be -for the judge of a court to pronounce the death sentence upon a prisoner -without hearing the evidence, and some day when the power of the mind or -suggestion is understood, it will be so considered.</p> - -<div class="sidenote">What Christian Science has done</div> - -<p>It is impossible to fully estimate the effects of fear on the human -body. Each year, I become more and more impressed with the fact that -fear is one of the most potent factors in the cause of dis-ease. -Christian Science has relieved thousands of people through the simple<span class="pagenum"><a name="Page_1247" id="Page_1247">[1247]</a></span> -presentation of a philosophy that induces the individual to throw off -this burden of fear. It matters not whether this burden is cast upon -the Gentle Nazarene or John Doe, the fact that it has been disposed of -often leads to relief and recovery. Christian Science has done the world -a great service—it has put out the fires of an orthodox hell by -pouring into it orthodox medicine.</p> - -<p>With a clear knowledge of the powerful psychological law, and the laws -of human nutrition, the student has at his command two of the greatest -forces in Nature for the relief of human suffering.</p> - -<h3>PUBLICITY</h3> - -<div class="sidenote">Value of truthful advertising</div> - -<p>Judicious and truthful advertising is another important factor in the -success of the food scientist. Advertising has been considered unethical -by medical men for years. It has been discredited, not because it is<span class="pagenum"><a name="Page_1248" id="Page_1248">[1248]</a></span> -wrong, or because there is any harm in telling the public the truth -about one's business, but because so many spurious nostrums and patent -medicines were exploited by "quack" doctors, that the respectable -physician deemed it best to adopt the other extreme in his effort to -keep entirely out of this class.</p> - -<p>Advertising, however, is rapidly acquiring a more honest and upright -character. The best magazines and some weekly newspapers will no longer -accept advertisements of a questionable character, especially regarding -medical remedies. Many of these excellent publications go so far as to -vouch for and guarantee the honesty of everything exploited in their -pages. Such methods are gradually purifying the advertising atmosphere.</p> - -<div class="sidenote">Advertising both virtuous and necessary</div> - -<p>There is no logical reason why anybody who has a virtuous and useful -article, or who has discovered anything in the realm of science that<span class="pagenum"><a name="Page_1249" id="Page_1249">[1249]</a></span> -would be a benefit to humanity, as well as a profit to himself, should -not make it known as widely as possible through the instrumentality of -advertising.</p> - -<p>In preparing advertising literature, whether for magazines, booklets, or -letters, facts and truth concerning your work are all that is necessary. -No statement should be made that can in any way jeopardize your -reputation; nothing should be stated or claimed that cannot actually be -made good.</p> - -<p>For many years it has been my policy to keep my advertising -conservatively below the full limit of facts; in other words, the whole -truth concerning that which can be accomplished by scientific feeding -sometimes seems so startling to the lay mind that the experienced -advertiser will not state it as it really is.</p> - -<p><span class="pagenum"><a name="Page_1250" id="Page_1250">[1250]</a></span></p> - -<p>A patient of mine who had been in a wheel chair for twelve years, and -afflicted for twenty years with locomotor ataxia, was so much improved -within a year's time that he walked from Brooklyn to my office in New -York City to exhibit himself. He gave me a testimonial letter and the -privilege of using it in my advertisements. I wrote up the facts in -regard to his case and submitted them to my agent, who was an expert -advertiser, and he advised me not to state the facts as they were; the -public, he contended, would not accept them as true.</p> - -<h3>BE COURTEOUS AND TOLERANT</h3> - -<p>It is almost impossible to estimate the moral effect of a broad-minded, -tolerant and courteous attitude toward others engaged in the practise of -the healing art. Medical doctors seldom agree, especially those of -different schools. They accuse each other of ignorance and -incompetence, and the public is sometimes inclined to concede that<span class="pagenum"><a name="Page_1251" id="Page_1251">[1251]</a></span> -they are right.</p> - -<p>In certainty and in truth one has confidence and strength which is -always conducive to tolerance. The food scientist, knowing the laws of -cause and effect in regard to nutrition, and knowing the proper use of -natural methods of diet and hygiene in the prevention and the cure of -specific dis-eases, needs neither to dispute with a fellow practitioner, -nor to argue with his patient. He can afford to state his position and -quietly allow Nature to prove his claims.</p> - -<p><span class="pagenum"><a name="Page_1253" id="Page_1253">[1253]</a></span></p> - -<hr class="chap" /> -<h2><a name="Lesson_XIX" id="Lesson_XIX"></a><span class="smcap">Lesson XIX</span><br /> - -<span class="smaller">EVOLUTION OF MAN</span></h2> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_1254" id="Page_1254">[1254]</a></span></p> - -<p>The following lessons, while they do not treat directly of either the -chemistry of food or the chemistry of the body, are so closely allied to -these subjects that this work would not be complete without them.</p> - -<p><span class="pagenum"><a name="Page_1255" id="Page_1255">[1255]</a></span></p> - -<h3>WHAT IS EVOLUTION?</h3> - -<p>If a resident of a city, who is not -familiar with modern farm machinery, -should see a grain-binder at work, he -would be impressed with the skill and -the ingenuity of man. In all probability -he would think that the machine was the -product of one inventive mind. In this, -however, he would be mistaken. The -reaper in its modern form is the result of -gradual development or growth.</p> - -<div class="sidenote">An example of -evolution</div> - -<p>The earliest method of gathering grain -was pulling it up by the roots. Later, -as cutting tools were invented, -a rough knife was -used to sever the stalks just -above the ground. An improvement<span class="pagenum"><a name="Page_1256" id="Page_1256">[1256]</a></span> -upon this method was the cycle; then -came the scythe, then the cradle; and -next came the mower which was operated -by horse-power. From the mower was -developed the self rake, which bunched -the grain so that the hand-binders could -work with greater facility. The next -improvement was a self-binding machine. -In the present machine we have all of -these and many other improvements, -which give greater speed with less waste -of labor and time.</p> - -<p>This development of the grain-binder -is a process of evolution. In order to -understand a machine so as to use it -intelligently, or to make improvements -upon it, it is necessary not only to know -the machine as it actually is, but also to -know the history of its development up -to its present form.</p> - -<div class="sidenote">To know man -is to know -evolution</div> - -<p>The story of the evolution of a machine -is, at best, but a crude illustration of -the evolution of man. Nevertheless, the -conclusion is the same. If we are to understand<span class="pagenum"><a name="Page_1257" id="Page_1257">[1257]</a></span> -man, we must study not only -his present physical and mental state, -but also the history of his -development. Yet those -whose work is concerned -directly with man—whether they be -teachers, guiding the growth of the child; -statesmen, formulating the laws and -regulations by which men are to be controlled -in their public actions; or physicians, -who are supposed to instruct and -to guide men in the care of their physical -well-being—are often densely ignorant -of the most rudimentary knowledge of -the evolution of man as it is now known -and understood by the leading scientists -of the world.</p> - -<p>Our entire system of education, our -ideas of health and dis-ease, our social -customs, the principles of our form of -government; our ideas of right and -wrong, of rewards and punishments, are -all fundamentally concerned with the -evolution of man, and when this knowledge<span class="pagenum"><a name="Page_1258" id="Page_1258">[1258]</a></span> -is studied with as much application -as are the ancient languages, we may -expect to see humanity progress at a -rate hitherto unknown.</p> - -<div class="sidenote">Significance -of the term -"evolution"</div> - -<p>The evolution of man has been very -much misunderstood. The term "evolution" -is a broad one. It may -refer to the growth of the -individual, or to the race. -It may mean the development of strictly -physical organs, or of mental habits, of -social customs, or of material products of -man's genius, as the great works of civilization -in the form of recorded learning, -and the wonderful products of man's -building ingenuity as seen in modern -cities.</p> - -<p>The subject of the evolution of the -human race may be grouped into three -general kinds of development or growth:</p> - -<ol> -<li class="indx">The development of the physical man</li> - -<li class="indx">The development of the mind</li> - -<li class="indx">The development of custom and of external civilization</li> -</ol> - -<p><span class="pagenum"><a name="Page_1259" id="Page_1259">[1259]</a></span></p> - -<p>Evolution in these three directions has -taken place simultaneously. The mind -and the body depend upon each other -for their life and actions; while customs -are merely the product of many minds -working together and communicating -their ideas to each other.</p> - -<hr class="tb" /> - -<p>The human race is but the sum of the individuals composing it. We cannot -consider the development of the individual without considering him in -his relation to the race, neither can we understand the development of -the race without understanding the growth of the individual.</p> - -<div class="sidenote">Difference between -inherited -and acquired -characteristics</div> - -<p>One distinction too often overlooked by those who are not familiar with -physiological science is the difference between actual physical -inheritance and external<span class="pagenum"><a name="Page_1260" id="Page_1260">[1260]</a></span> customs. I wish to dwell at length upon -this distinction, because a lack of understanding upon this point has -been the source of many errors of judgment on the part of those who have -been interested in the subject of physical training and food science.</p> - -<p>At birth the individual inherits an organism with certain tendencies, -both physical and mental, but this inheritance should not be confused -with the physical habits which the child acquires by training from its -parents and its associates. Thus, the child may inherit a brilliant -mind, a weak stomach, or a sixth finger, but the child does not inherit -a liking for broiled lobster, or a fondness for golf, or for driving an -aeroplane. These are acquired and developed as habits, the same as the -child would learn English or French, or would cultivate a fancy for -parting his hair in the middle, or on the left side.</p> - -<p><span class="pagenum"><a name="Page_1261" id="Page_1261">[1261]</a></span></p> - -<hr class="chap" /> -<h3>THE THREE GREAT PROOFS OF THE EVOLUTION -OF ANIMAL LIFE</h3> - -<p>At the present time scientists are agreed upon the general theory of the -evolution of man. The discussions pro and con regarding this, which -exist today, are either discussions of minor points which have not yet -been clearly worked out, or are the discussions of people who have -grasped only a portion of the idea of evolution, and who are ignorant of -its broader conception and of the facts which science has brought to the -light of day.</p> - -<p>The three great proofs of evolution are:</p> - -<ol> -<li class="indx">The actual history of the past recorded as fossils in the rocks and in -the relics of pre-historic races</li> - -<li class="indx">The existence in the world today of a range of animals and plants -which shows living examples of earlier types<span class="pagenum"><a name="Page_1262" id="Page_1262">[1262]</a></span></li> - -<li class="indx">The repetition of the development of man as found in the growth of the -individual</li> -</ol> - -<p>These three separate records of the development of living beings are -considered by scientists as a most conclusive proof of the truth of -evolution. Recorded as fossils in the rocks, we find the story of the -development of all life upon the earth, from its simplest to its highest -forms of plants and animals that live today, among which is man.</p> - -<div class="sidenote">The earliest forms of animal life</div> - -<p>The first forms of animal life were, in all probability, minute -one-celled organisms; these left no visible fossil remains. As soon as -animals developed hard parts in their bodies, such as shells and bones, -we find a record of their existence as fossils. The earliest recorded -forms of life were various kinds of sea-creatures, of which the modern -crustacea (lobsters, etc.), snails, clams, and various shell-fishes are -types. Later were developed<span class="pagenum"><a name="Page_1263" id="Page_1263">[1263]</a></span> boneless fishes, on the order of -skates. After these came true fishes; then amphibia (frogs, etc.); then -reptiles, birds, and, last of all, mammals, including man.</p> - -<p>The facts are the same, whether we take the history of the successive -forms as recorded as fossils in the rocks, or the living representatives -that remain to tell the story in another form.</p> - -<div class="sidenote">The single cell is the nucleus</div> - -<p>The third proof, which is the story of evolution recorded in the growth -and development of the individual, is yet more interesting. As life -developed from simpler forms, each individual animal or plant became -more complex, or carried a little further the process of growth. But the -method of reproduction of new individuals remained fundamentally the -same. Each individual began, like its ancestors, as a single-cell being. -By the process of nutrition these single cells in each case would grow, -divide, and produce various tissues and organs, but<span class="pagenum"><a name="Page_1264" id="Page_1264">[1264]</a></span> always repeating the -general story of the development of the race.</p> - -<div class="sidenote">Gills in the human embryo</div> - -<p>The growth of the human embryo offers many proofs of evolution, which -are wholly unexplainable upon any other theory of the origin of man, and -would in themselves prove the truth of this view of man's creation were -the proofs of geology entirely lacking. A single example will serve as -an illustration. The human embryo at a certain period develops gill -slits in the neck, the same as the embryo of a fish. This formation of -unused or rudimentary organs which are afterwards outgrown, is very -common throughout the animal world. In the upper jaw of a calf there are -formed at a certain period incisor teeth, which never grow through the -gums, but are reabsorbed and disappear as the calf develops.</p> - -<p>I will not go further into the proofs and facts of the general theory of -the evolution of animal life, but will now<span class="pagenum"><a name="Page_1265" id="Page_1265">[1265]</a></span> consider the later period of -the development of man, which will show us his relation to other -animals, and from which we can derive much valuable information -regarding his natural physiological requirements.</p> - - -<hr class="tb" /> - -<h3>MAN'S ANIMAL KINSHIP</h3> - -<p>The conception of man being descended from a monkey has been the subject -of much wit and mirth.</p> - -<div class="sidenote">Man's relation to anthropoid apes</div> - -<p>The scientist is not concerned with this theory; he only claims that man -is very closely related to certain monkey-like forms known as anthropoid -apes. The proofs of this assertion are abundant and conclusive. In fact, -anthropoid apes, such as gorillas, chimpanzees and orang-outangs, are -much more closely related to man than they are to other kinds of -monkeys. This relation is shown by very close resemblance between the -anatomy of man and apes, especially as to the teeth and<span class="pagenum"><a name="Page_1266" id="Page_1266">[1266]</a></span> digestive -organs. Other facts are now known, of which Darwin and early -investigators were ignorant, which prove this relation in a much more -striking manner.</p> - -<div class="sidenote">Comparison of blood from man and apes</div> - -<p>Late studies upon the growth of the embryo of anthropoid apes have shown -that they were at certain periods almost indistinguishable from human -embryos. Another proof, quite striking and interesting, is in the -similarity of the parasites and dis-eases of men and apes. Scientists -have, within the past few years, made a series of comparative -investigations upon the blood and serum of men and apes, which have -resulted in most remarkable discoveries. There are certain accurate -tests known to the physiological chemist by which human blood may be -distinguished from the blood of all other animals, but the blood of -these man-like apes is an exception to this, and cannot be distinguished -from human blood.</p> - -<p><span class="pagenum"><a name="Page_1267" id="Page_1267">[1267]</a></span></p> - -<div class="sidenote">Difference in the development of man and apes</div> - -<p>From these facts it is clear that the earlier types of men were -creatures whose physical development and whose habits were not very -different from those of apes. The development that has taken place since -that time is truly very wonderful and has resulted in a widening gap -between man and apes that today seems very great. The truth remains, -however, that this gap is not so much one of anatomy and physiology as -it is one of mentality and of external habits and material aids to -living that have resulted from man's greatly developed mental faculties.</p> - -<div class="sidenote">Power of speech a factor in man's evolution</div> - -<p>Thus, when the mind of man reached the stage of development in which the -use of articulate speech became possible, the evolution of intelligence -proceeded at a very much more rapid pace than had been possible before. -He could communicate his ideas to his fellow-creatures; concerted action -became possible, and the<span class="pagenum"><a name="Page_1268" id="Page_1268">[1268]</a></span> faculty of reason, or the ability to think was -multiplied by the number of beings who could communicate with each -other.</p> - -<p>The power of reason and the ability to communicate ideas resulted in the -formation of those habits which distinguish man from other animals. When -one primitive man learned the use of a club as a weapon, found how to -use sharp-edged stones as cutting tools, or discovered the wonders and -power of fire, he communicated his new-found knowledge to the other -members of his tribe, with the result that new ideas became common -property.</p> - -<div class="sidenote">Man's bad habits have kept pace with his progress</div> - -<p>This spreading of habits or customs took place very rapidly among men -and was the source of the various changes which distinguished civilized -life from savage life. But we must here point out that not only good -habits were so spread, but bad ones as well. The origin and the use of -opium and of alcohol, the injuries of fashionable<span class="pagenum"><a name="Page_1269" id="Page_1269">[1269]</a></span> dress and the economic -wrongs of tyrannical government originated along with the birth of -language, art, science, and all that uplifts and benefits mankind.</p> - -<p>Clearly, then, that man is misinformed who defends a wrong by referring -to its age and reasons that, if certain things were harmful, they would -not have survived. To the young thinker the existence of harmful ideas -and habits among mankind may at first seem inconsistent with the -principles of the survival of the fittest, but this difficulty will -disappear upon further investigation.</p> - -<div class="sidenote">Factors that determine the survival of races</div> - -<p>Since the beginning of recorded history many factors have helped to -determine what kind of individuals and races should survive. War, -economic wealth and poverty, intellectual beliefs, religions, and social -institutions have all been potent factors in determining who should -survive. With wealth and conquest came<span class="pagenum"><a name="Page_1270" id="Page_1270">[1270]</a></span> the opportunity to gratify tastes -and passions of which the poor individuals of weaker races could not -avail themselves.</p> - -<div class="sidenote">Many habits and customs detrimental to life and health</div> - -<p>Many of the habits and customs which man has developed are not necessary -to life, and may be positively detrimental to health and longevity. They -have been handed down from generation to generation, not because of -their benefit to man, but in spite of their detriment.</p> - -<p>Such condition of affairs would not be possible if man were not the -dominant animal. Man's intellectual supremacy has given him power over -the rest of nature, which has resulted in making his struggle for -existence much less severe. His use of weapons and of artificial -protection from natural destructive forces, as severe heat or cold, has -made it possible for him to live and to produce offspring in spite of -wrong habits and wrong methods of living, and the natural resistance of -life.</p> - -<p><span class="pagenum"><a name="Page_1271" id="Page_1271">[1271]</a></span></p> - -<div class="sidenote">Man's organs have a limited power of adaptation</div> - -<p>A prevalent error that is due to an incomplete knowledge of the facts of -evolution is the belief that organs readily change or adapt themselves -to the habits or environment of the individual. This is not true to the -extent that it is ordinarily believed. Each individual has a certain -limited power of adaptation. He may develop his lungs to a greater -breathing capacity, or train his hand for certain skilled work, but -these particular acquired habits of the individual are not inherited.</p> - -<p>Evolution of the race proceeds by the law of natural selection. Thus, if -those who are born with great vigor and strong lungs are enabled to live -where their weak-lunged neighbors will die, the result will be that -their offspring, having greater lung capacity, will form a race with -increased lung capacity. But the individual training of the lungs, or of -the hand, or of any other organ of the body,<span class="pagenum"><a name="Page_1272" id="Page_1272">[1272]</a></span> will not of itself change -the inherited tendency, or, to use a common term of the scientist, the -germ-plasm of the race.</p> - -<p>Organs and functions will change or become evolved by natural -selections; that is, where it is a matter of life and death. But where -the selective agencies depend upon other things, an organ may be used or -abused for thousands of successive generations, and yet the natural -inherited organ of the new-born child will be identical in development -and function to that of the remote ancestor.</p> - -<div class="sidenote">Acquired characteristics are not inherited</div> - -<p>There are abundant proofs that so called "acquired characteristics" are -not inherited. Were acquired characteristics inherited, Chinese women -would be born with small feet and the babies of the Flathead Indians -would inherit the flat head which has for generations been produced by -binding a flat stone on the soft skull of the new-born infant.</p> - -<p><span class="pagenum"><a name="Page_1273" id="Page_1273">[1273]</a></span></p> - -<p>In the light of this fact we may understand how it has been possible for -man to live through the varying dietetic habits and customs that the -constantly changing ideas and tastes of civilization have thrust upon -his physical organism. Each individual has transmitted to his offspring -the same type of digestive organs and functions that he himself -inherited from his remote anthropoid ancestors.</p> - -<div class="sidenote">Meaning of expression "natural" diet</div> - -<p>Thus, such terms as "back to nature," "natural diet," etc., only mean to -the food scientist the habits of life or the dietary which is most -suited to the unperverted physical organism of man. They do not imply -the meaning that is popularly given to the term, of casting aside all -the habits and customs of civilized man, but only the adapting of these -customs to the inherited physiological organism of man.</p> - -<p>Indeed, science may actually improve upon primitive conditions, and -still not<span class="pagenum"><a name="Page_1274" id="Page_1274">[1274]</a></span> be inconsistent with the requirements of the inherited -physiological machine. No intelligent man will dispute the advantage of -a house in a snowstorm. Yet the house is artificial. It is not "natural" -in the sense that the term is commonly used.</p> - -<p>Or, again, man has by the aid of civilization rendered it possible for -us to use foods far removed from their source of production, or, by -preservation, to have them at seasons of the year when nature does not -provide them. These artificial results of civilization are good. They -are a part of the story of evolution, the benefit of which no one can -question.</p> - -<div class="sidenote">Man's dietetic development</div> - -<p>But the great majority of the dietetic "frills" of modern man are -actually unsuited to his physiological make-up, and exceedingly -harmful. They have been developed as have habits of drink or personal -adornment and may be in direct antagonism to the ultimate well-being of -the human race.</p> - -<p><span class="pagenum"><a name="Page_1275" id="Page_1275">[1275]</a></span></p> - -<p>I have briefly reviewed the history of the evolution of man. The facts -to be remembered are:</p> - -<ol> -<li class="indx">That men are descended from earlier and more primitive types of beings -and are governed by the same general laws of heredity and nutrition as -are other forms of animals</li> - -<li class="indx">Man, being a distinct species of animal, has particular laws that -apply only to him, and therefore we should be careful not to judge him -too closely by facts regarding other forms of animal life</li> - -<li class="indx">Man has changed very materially in the few thousand years of his -civilization, in his external habits and customs, but very little in -his fundamental physiological processes; therefore we should be able to -judge what will be best suited<span class="pagenum"><a name="Page_1276" id="Page_1276">[1276]</a></span> for his needs by studying the -process of the development of his organs during the millions of years -that preceded the historic period. This plane of life is best seen today -in the case of savages unacquainted with fire, and in the case of -anthropoid apes.</li> -</ol> - -<p>With this general survey of evolution, and a clear understanding of the -principles involved, I trust the reader will consider the facts here -presented in the unprejudicial spirit of the true scientist.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_1277" id="Page_1277">[1277]</a></span></p> - -<h2><a name="Lesson_XX" id="Lesson_XX"></a><span class="smcap">Lesson XX</span><br /> - -<span class="smaller">SEX AND HEREDITY</span></h2> - -<hr class="tb" /> - -<p><span class="pagenum"><a name="Page_1279" id="Page_1279">[1279]</a></span></p> - -<h3>THE ORIGIN OF SEX</h3> - -<p>That part of human life and living that is associated with the functions -of sex and reproduction is at once the cause of the world's greatest -misery and the world's greatest happiness. It is the subject of the -greatest popular ignorance and superstition, and at the same time the -field of the most wonderful of all scientific knowledge.</p> - -<p>For the origin of sex we must look back into the remote ages of creation -in the early stages of organic evolution.</p> - -<div class="sidenote">Fundamental function of the cell</div> - -<p>The first essential property of matter that makes life possible is the power of<span class="pagenum"><a name="Page_1280" id="Page_1280">[1280]</a></span> -nutrition, which means the ability of the living cell to -transform other chemical substances into its own protoplasm or living -substances.</p> - -<p>But this world would have remained a barren mass of igneous rock if -nutrition had been the only function with which the earlier forms of -life were endowed. Not only must the living cell be enabled to grow by -absorbing other substances, but it must reproduce itself, or multiply -the number of living individuals.</p> - -<div class="sidenote">First form of reproduction</div> - -<p>The first method by which this was accomplished was undoubtedly one of -simple division; that is, the living cell grew by absorbing other -substances and when sufficient size had been attained, divided, forming -two daughter-cells. This division process of reproduction is the form by -which all bacteria (so-called dis-ease germs) and many other lower forms -of life increase their numbers.</p> - -<p><span class="pagenum"><a name="Page_1281" id="Page_1281">[1281]</a></span></p> - -<div class="sidenote">Second form of reproduction</div> - -<div class="sidenote">Strength in fusion of cells</div> - -<p>This process of reproduction, by simple division, was early supplemented -by another process of reproduction in which two living cells first fused -or combined and then divided to form two or more daughter-cells. This -form of reproduction seems to have added stimulus or vitality to the -organisms. The supposed reason for this is that the isolated cell was -inclined to weaken or lose its chemical balance or tone. The exact -nature of this deterioration is not very clearly understood, but in a -higher form of life it is well illustrated by the tendency of certain -plants to "run out" when grown continually in the same soil, or of -animals to become weakened when inbred. At least, all scientists concede -that with the process of fusion or the combining of two cells there is -added a stimulating and invigorating force which enables life to combat -more successfully the unfavorable<span class="pagenum"><a name="Page_1282" id="Page_1282">[1282]</a></span> -elements of its environment, and to change or evolve into higher forms.</p> - -<div class="sidenote">Sexual reproduction in plants</div> - - - -<p>Throughout the range of plant and animal life this process of cell -union, or sexual reproduction, has grown and become elaborated into most -varied and wonderful forms. Large volumes could be written describing -the many wonderful adaptations of plant and animal life, the purpose of -which is to secure sexual reproduction. All those who have studied -botany are familiar with the many ways in which the seeds of plants are -fertilized by pollen. For instance, certain species of orchids have a -receptacle in the blossom, shaped like a teapot, which is filled with a -fluid resembling water. This little teapot has an entrance and an exit. -Near the entrance is sweet-scented nectar which attracts the bee. <span class="sidenote">Fertilization of orchids</span> As the -bee passes through this gateway he is tripped up on a little trap-door -arrangement and precipitated<span class="pagenum"><a name="Page_1283" id="Page_1283">[1283]</a></span> into the fluid. His wings having become -wet, he is obliged to crawl out through the exit.</p> - -<div class="sidenote">The wonderful process of flower fertilization</div> - -<p>The object of this elaborate device is as follows: In the entrance -passageway is located the stigma (female organ), while in the exit -passageway the male or pollen-bearing organ of the orchid is found. The -bee visits several of these flowers consecutively, and, as he makes his -exit from each flower, he bears away on his body a portion of the -pollen, which is transferred to the stigma of the next flower visited; -while the bee, being forced to go through a "plunge bath" before -visiting another flower, acquires a fresh load of pollen in each case. -This scheme is a certain means of securing fertilization or sexual -reproduction, and positively prevents inbreeding (the fertilization of a -flower by its own pollen). This is merely one of the wonderful -adaptations of nature in the solution of the sex problem.</p> - -<p><span class="pagenum"><a name="Page_1284" id="Page_1284">[1284]</a></span></p> - -<div class="sidenote">Reproduction among fishes</div> - -<p>In the animal kingdom the methods of sexual reproduction are also varied -and wonderful. In many of the lower forms of animals, such as the -various sea-creatures, the methods of reproduction may be those of -division, as first mentioned, or a method combining division with true -sexual reproduction. In the case of fishes, the eggs of the female are -deposited in the bottom of a stream and are later fertilized by the -sperm-cells of the male fishes. This involves a tremendous waste of -reproductive cells, scarcely less extravagant than the waste of pollen -in plants, such as is seen in a corn-field when <span class="sidenote">Nature's wasteful methods</span>the ground becomes -yellow, during the tasseling season, with the myriads of pollen grains -that failed to secure lodgment upon the silks of the young ears of corn.</p> - -<div class="sidenote">Reproduction in higher forms of life</div> - -<p>In the types of animals that are of higher form than fishes, that is, reptiles,<span class="pagenum"><a name="Page_1285" id="Page_1285">[1285]</a></span> -birds, and mammals, the fertilization of the germ-cell (egg) takes place -within the body of the female. In the case of the latter -group—mammals—the true egg is hatched within the body of the -female, and the offspring, or embryo as it is known to scientists, grows -there for a considerable period before birth.</p> - -<h3>A RATIONAL VIEW OF SEXUAL HEALTH</h3> - -<p>The anatomy and the physiology of reproduction will not be considered in -detail in this work, as this would require a very lengthy and technical -treatise. The remainder of the lesson will be devoted to the relation of -the reproductive functions to general health and happiness.</p> - -<div class="sidenote">Development of reproductive instincts</div> - -<p>In the process of evolution this function of reproduction was vitally -essential to the life of the race. As a result there developed in all -animal life strong sexual<span class="pagenum"><a name="Page_1286" id="Page_1286">[1286]</a></span> -or reproductive instincts. As is plainly evident, all animals, -including man, with such instincts most strongly developed would be the -most successful in producing young, and through these offsprings the -race or species would inherit like reproductive desires.</p> - -<div class="sidenote">Kinship of the sexual, paternal and social instinct</div> - -<p>In the case of man and the higher form of animals, this general -instinct, the purpose of which was to produce offspring, became -diversified in to many instincts. Not only does the reproductive -instinct in this broad sense include what is commonly known as sexual -passion in man, but it may very truly be said to be the essence of -sexual love and parental love. Broad-minded scientists are even inclined -to believe that the so-called social instinct or love for our fellowmen -is but a distant reflection or shadow, as it were, of the original or -natural instinct to produce offspring.</p> - -<p><span class="pagenum"><a name="Page_1287" id="Page_1287">[1287]</a></span></p> - -<p>There has arisen among civilized man a tendency to separate and class as -two distinct things the strictly physical element of sexual desire, and -the associate emotion of intellectual love between the sexes. As a -matter of fact there is no distinct line of demarcation.</p> - -<div class="sidenote">Overindulgence, degenerating and destructive</div> - -<p>That the former instinct has grown into disrepute and has come to be -considered a forbidden topic in polite society, is due to the fact that -sexual passion, like all other human acts which may be a source of -gratification, can degenerate by overindulgence into a destructive and -demoralizing vice. This is equally true of other forms of appetite, but -the reason that the instinct of sex, when degenerated, becomes such a -tremendous source of destruction and death is because of the important -part played in the game of life by the reproductive function.</p> - -<div class="sidenote">Relation of sexual functions to the nervous system</div> - -<p>The functions of reproduction are, in both sexes, very intimately and -closely<span class="pagenum"><a name="Page_1288" id="Page_1288">[1288]</a></span> associated with the nervous or vital mechanism of the entire -body. For this reason, when the sexual function are perverted or abused -the result is serious injury to the general nerve tone or vital force of -the system. Likewise the contrary proposition is true; therefore, when -for any reason, the general nervous tone or vital force of the body is -deranged, the associated result is frequently abnormal passion or -weakened sexual functions.</p> - -<div class="sidenote">Necessity for popular knowledge concerning sex</div> - -<p>A great deal of literature has been written and circulated throughout -the country by well-intentioned individuals purporting to give popular -knowledge regarding the subject of sex. But such literature has greatly -exaggerated the evils and the dangers connected with sexual health. -Outside of specific germ dis-eases transmitted through the sexual -organs, and which, while serious, have been painted much darker than the -facts<span class="pagenum"><a name="Page_1289" id="Page_1289">[1289]</a></span> justify, there is little excuse for all this horror and -scare about sexual weakness and perversion.</p> - -<div class="sidenote">Relation of nutrition to sexual health</div> - -<p>Sexual health, like mental or muscular health, is a matter of common -sense and right living. Proper feeding, proper oxidation, proper -circulation (exercise), perfect elimination of waste-products, and a -suitable distribution of both mental and physical work will result in -perfect nutrition. This means normal, wholesome body-fluids and -body-cells. With these things gained, the sexual organs and sex-function -will have a fair opportunity for normal existence, and the matter of -sexual health, and the consequent happiness which accompanies it, is -then simply a matter of temperance, common decency, and self-control.</p> - -<h3>EMBRYOLOGICAL GROWTH—PRENATAL CULTURE</h3> - -<div class="sidenote">Superstition concerning prenatal culture</div> - -<p>Upon the growth of the human embryo, or so-called prenatal culture, -there<span class="pagenum"><a name="Page_1290" id="Page_1290">[1290]</a></span> exists a great deal of popular superstition, which is utterly -groundless from the standpoint of accurate science. The views that have -been promulgated regarding prenatal culture are for the main part -harmless, and, for that matter, may be productive of good.</p> - -<div class="sidenote">Theory of prenatal culturists</div> - -<p>The idea of the prenatal culturist is that the mental as well as the -physical growth and development of the unborn child can be controlled by -the mother. The only ground for this belief is as follows: The child is -nourished from the blood or nutritive fluid of the mother, with the -result that the growth and the development of the child may be very -readily influenced by the nutrition of the mother.</p> - -<div class="sidenote">Influence of fright, anger, etc.</div> - -<p>The mental condition of the mother has an influence on the growth of the -child, but it is indirect. All organs and<span class="pagenum"><a name="Page_1291" id="Page_1291">[1291]</a></span> functions of the human body -are controlled by the nervous system, and if the nervous impulse be -deranged or weakened it may result in a serious impairment of nutrition. -For this reason fright, anger, and other strong passions may result in -lasting injury to the unborn child, but this injury is at most a matter -of stunting or malnutrition, and cannot result in the voluntary mental -life of the mother being transmitted to the child.</p> - -<div class="sidenote">Mother's nutrition the only factor in influencing her child</div> - -<p>As evidence of these assertions, I would call the reader's attention to -the fact that there is no nervous connection whatever between the embryo -and the mother, but after the fertilization of the germ-cell, the only -way in which the mother can influence the growth of the child is by the -nutrition which her blood supplies to the growing tissue of the embryo.</p> - -<p><span class="pagenum"><a name="Page_1292" id="Page_1292">[1292]</a></span></p> - -<div class="sidenote">Birthmarks</div> - -<p>As further proof of these statements, I will cite the investigations of -Darwin in regard to the popular superstition of birthmarks. At the -instance of Mr. Darwin, some seven or eight hundred women of a London -hospital were very carefully questioned before the birth of the child, -as to any incidents which had happened that, according to popular -notions, might result in birthmarks or deformities. In no instance was -any incident given which resulted in the expected deformity; but the -most interesting feature of the investigation was that several women -whose children were born with birthmarks recalled, upon seeing the -deformity, some incident which seemed to give a possible explanation, -thus showing to the mind of anyone familiar with psychology that the -true explanation of all so-called remarkable incidents of birthmarks and -of prenatal influence is merely one of superstition or self-deception.</p> - -<p><span class="pagenum"><a name="Page_1293" id="Page_1293">[1293]</a></span></p> - -<h3>HEREDITY</h3> - -<p>How often we hear someone remark upon the wonders of heredity. People -are astonished because John should look like John's father. As a matter -of fact, the astonishment should come the other way. The child is but a -continuation of the life of the parents. The cells from which the child -develops have within them the power to grow and to produce individuals -like the parents. This is wonderful, but it is only another form of the -wonder of a willow twig growing into a willow tree when placed in moist -earth.</p> - -<div class="sidenote">Why the child is not identical with parents</div> - -<p>To the scientist, then, the wonder comes, not in the fact that the child -resembles the parent, but in the fact that the child is not identical -with the parent. Part of the explanation of this lack of identity, or, -as it is known to science, variation, is due to the fact of sexual -reproduction; that is, to the fact that<span class="pagenum"><a name="Page_1294" id="Page_1294">[1294]</a></span> -the child has two parents instead of one.</p> - -<div class="sidenote">Microscopic study of reproductive cells</div> - -<p>The physiological process which takes place in the union of two -reproductive cells is truly most wonderful. Of late years this has been -studied under powerful microscopes and has resulted in some very -wonderful revelations of the mysteries of Nature.</p> - -<div class="sidenote">Chromosoms in different species</div> - -<p>The nucleus (center of growth) of the parent cells contains little -thread-like structures known as chromosoms. These chromosoms are -considered to be the physical basis of heredity. In each species of -animal there is a definite and a different number.</p> - -<div class="sidenote">Action of the chromosom</div> - -<p>When the sperm-cell unites with the female or germ-cell, these -thread-like chromosoms pair off and unite each chromosom with the -corresponding structure from the other cell. The combined<span class="pagenum"><a name="Page_1295" id="Page_1295">[1295]</a></span> structures -then divide, and half of each chromosom is cast out of the cell-nucleus, -and plays no part in the life of the future being; the other half is -retained and divides as each new cell is formed.</p> - -<p>Thus we see that every part of the new individual is the result of the -fusion or combination of the two parents. This explains the variation of -inheritance, and through this source must be traced all traits of -heredity. After the original fusion of these microscopic physical -elements of heredity, the future development of the individual is wholly -a matter of environment and nutrition.</p> - -<h3>WHAT HEREDITY IS</h3> - -<div class="sidenote">General characteristics due to heredity</div> - -<p>What heredity is and what it is not will now be considered in a -practical way. It is clearly a matter of heredity that a man is born a -man and not a monkey. Likewise, it is clearly a matter of heredity<span class="pagenum"><a name="Page_1296" id="Page_1296">[1296]</a></span> -that distinguishes the various races of men. We could go farther and -trace out and describe many of the physical distinctions which mark -families, and even individuals, such as general size of frame, form of -countenance, color of hair and eyes, etc.</p> - -<div class="sidenote">Characteristics not attributed to heredity</div> - -<p>Among mental traits we can safely ascribe to heredity only general -distinctions. Intellectual parents are more likely to give birth to -intellectual children than are parents whose natural mental faculties -are less developed. There is also no doubt that certain natural -characteristics of mind, such as quick temper, musical ability, etc., -may be inherited. The belief, however, in the inheritance of many less -distinct features, both physical and mental, is not well established by -scientific investigation. Strength of muscle, control of the nervous -system, susceptibility to, or freedom from dis-ease, etc., are more -matters of nutrition and environment<span class="pagenum"><a name="Page_1297" id="Page_1297">[1297]</a></span> -than of inheritance. The idea that consumption, alcoholism, etc., are -inherited, or that the education or training of parents along certain -lines will result in children with faculties adapted to similar -education, is not in accordance with scientific knowledge.</p> - -<h3>SUMMARY OF FACTS REGARDING SEX AND HEREDITY</h3> - -<ol> -<li class="iifrst">The function of sex has been developed in the process of evolution for -the purpose of perpetuating life.</li> - -<li class="ifrst">The sexual functions are very closely related to the life of the -individual, and can be normal only when the laws of nutrition and of -general hygiene are observed.</li> - -<li class="ifrst">The idea of prenatal culture as commonly taught is a delusion; the -only method that the mother can employ to control the growth of her -unborn child is to live a wholesome, normal life,<span class="pagenum"><a name="Page_1298" id="Page_1298">[1298]</a></span> physically and -mentally, and thus supply her own body and that of the child with -perfect material for the building of living cells.</li> - -<li class="ifrst">The powers of heredity are often overestimated, and many of the -weaknesses and disorders of life supposed to be inherent can be -overcome by proper nutrition and environment. All life, whatever be the -inherited tendencies, will be developed to the highest possible capacity -by obeying the laws of individual growth, for in the individual, as in -the race, Nature is always striving to bring the products of her work to -the highest degrees of perfection.</li> -</ol> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_1299" id="Page_1299">[1299]</a></span></p> - -<h2><a name="Lesson_XXI" id="Lesson_XXI"></a><span class="smcap">Lesson XXI</span></h2> - -<h3>REST AND SLEEP</h3> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_1301" id="Page_1301">[1301]</a></span></p> - -<h3>REST</h3> - -<div class="sidenote">Opposing forces in nature</div> - -<p>Throughout all nature we observe the phenomena of universal rhythm, -manifested in opposing forces, such as heat and cold, light and -darkness, construction and destruction, etc. The human body is as much -affected by this rhythm as is any other form of life.</p> - -<div class="sidenote">Opposing forces in human system</div> - -<p>There are two forces continually at work within us, one toward -destruction and disintegration, and the other toward construction and -upbuilding. The common physiological terms for these activities<span class="pagenum"><a name="Page_1302" id="Page_1302">[1302]</a></span> -are "waste" and "repair," and we observe them as one of the distinct -manifestations of the universal laws of growth, progress, and -evolution.</p> - -<p>History moves in cycles. Even the life of nations depends somewhat upon -this same principle of the interplay of the positive and negative forces -of life.</p> - -<div class="sidenote">Life and death in changes of seasons</div> - -<p>We see the same thing in the changes of the seasons upon the face of -the earth. Throughout autumn and winter there is a process of decay, -death, and disintegration; leaves fall; plants and vegetables die; -fruits ripen, fall and decay. This process continues until former -beautiful and symmetrical bodies of matter are thoroughly disintegrated, -and the particles once composing them are separated into their original -elements, to be appropriated in new manifestations of life in springtime -and summer.</p> - -<div class="sidenote">Human body compared to a machine</div> - -<p>We are inclined to think of the human body as a machine—a -marvelous,<span class="pagenum"><a name="Page_1303" id="Page_1303">[1303]</a></span> intricate, and complex mechanism which serves our will and -our desires; as a tool with which we work out our earthly destiny. But -unlike man-made machines, it is self-repairing, self-adjusting, and -contains within itself the forces of construction, which are constantly -tending toward perfection, while our industrial machines are constantly -tending toward their own disintegration and destruction.</p> - -<div class="sidenote">Constant changes in body-tissue</div> - -<p>Every movement of the body, conscious or unconscious, even thought and -emotion, use up some part of the body-tissue which must be replaced by -new material. This constant change in the texture and the make-up of the -body we call "metabolism," involving the functions of digestion, -absorption, assimilation, and elimination.</p> - -<p>While we may regard the body as a machine, there are many points in -which<span class="pagenum"><a name="Page_1304" id="Page_1304">[1304]</a></span> the favorite comparison to a steam-engine is not exact.</p> - -<div class="sidenote">Favorite comparison of the body with the steam-engine</div> - -<p>The inert metal composing the steam-engine has no power in itself, nor -does power act through the different particles of metal, but it is -controlled by the external application of force, which is the result of -chemical changes caused by combustion in the fire-box. The metal of the -engine has no part in the production of this energy. It does not need to -take periods for rest, and if it were possible to supply it continually -with water and fuel, it could run steadily from the time it was started -until one or more of its essential parts were destroyed through -friction.</p> - -<div class="sidenote">Necessity for rest</div> - -<p>But the engineer and the fireman who drive the engine find it necessary -to rest from their labors at certain intervals, not merely for fuel and -water, but to prevent serious destruction of body-tissue. This<span class="pagenum"><a name="Page_1305" id="Page_1305">[1305]</a></span> -is true because man is compelled by hitherto unrecognized laws to give -his body an opportunity, not only for readjustment in its composition, -but also for the actual renewal of that power which animates him and -makes him an intelligent, self-adjusting, and self-controlled being.</p> - -<h3>THE OLD PHYSIOLOGY</h3> - -<div class="sidenote">The stomach as a fire-box</div> - -<p>According to the teachings of the old physiology, our stomachs were -fire-boxes of the human engine; food was fuel, and the stomach was -supposed to transform this fuel into work or energy by a process not -entirely clear. Just as it is impossible for the lifeless iron and -steel, within itself to transform coal and water into dynamic power, and -to apply that power to its own locomotion, so it is impossible and -entirely incompatible with reason for mere muscular tissue of the body to<span class="pagenum"><a name="Page_1306" id="Page_1306">[1306]</a></span> -extract enough energy from the food we eat to perform the work<span class="sidenote">Phenomenon of rest and sleep</span> -necessary for that transformation itself, besides enough more to carry -on all the functional activities of the system, and at the same time to -do hundreds of foot-tons of physical labor. In this fact lies the key to -some understanding of the phenomenon of rest and sleep.</p> - -<p>The old physiology was really never able to explain how it was possible -for the digestive apparatus to extract, from the amount of food -consumed, the enormous amount of energy which the average person expends -each day.</p> - -<h3>REST AND RE-CREATION</h3> - -<div class="sidenote">Change of occupation not re-creation</div> - -<p>These terms are often confused. When one is engaged in some occupation -or activity other than his regular vocation, it is commonly called -"re-creation." This is a misconception, because it is merely a<span class="pagenum"><a name="Page_1307" id="Page_1307">[1307]</a></span> -change in activity and must also be more or less destructive to -other sets of nerves or muscular tissue. It is not in reality -re-creation—it simply throws the life-power into a new channel, -which is more responsive, and calls for less action from those parts of -the mechanism which have been employed in the work from which one is -seeking relief. It is for this reason that we find some pleasure in a -new and different activity, though it, too, may be destructive to the -human cell.</p> - -<div class="sidenote">Specialization in business not conducive to health</div> - -<p>One may alternate from one kind of activity to another indefinitely, -which would be better than <em>no</em> change, but the human mechanism would -finally give way under such violation of fundamental law. The mental -worker may change, however, to any manual labor requiring little -thought, and the physical worker to some form of mental labor, with far -better effect. But, in our present civilization, specialization has -become so far<span class="pagenum"><a name="Page_1308" id="Page_1308">[1308]</a></span> advanced that the physical laborer is seldom qualified for -mental work, and the mental worker has almost neglected manual training.</p> - -<p><em>True rest and re-creation is found in mental tranquility and sleep.</em></p> - -<h3>SLEEP</h3> - -<p>From observation and study of the state we call sleep, we notice that as -night approaches and the activities of the day wear upon us, both the -nervous and the muscular organisms relax, so that it becomes more and -more difficult to maintain a positive and an active attitude of mind. -There is a tendency toward cessation and rest, which gradually brings -upon us that passive condition called sleep.</p> - -<div class="sidenote">Evidence of acquired energy during sleep</div> - -<p>In spite of the fatigue often experienced before we retire, we awake -again on the morrow with renewed strength and power. From these and -other reasons we<span class="pagenum"><a name="Page_1309" id="Page_1309">[1309]</a></span> are led to believe that during the hours of -activity the body is constantly expending vital energy in both internal -and external work, and that during the hours of sleep, through some -unknown process, the body is charged with vital energy which is stored -up and used gradually for carrying on the various functions and -activities of the system.</p> - -<div class="sidenote">The mystery of energy</div> - -<p>Just what this energy is, just where it comes from, just how it is -stored, just the manner in which it is delegated to the body, we cannot -say. We can only observe its workings, or effects, and formulate -therefrom a theory. We are led to believe, however, that this energy is -stored in the nervous organism, perhaps most largely in the brain, as -brain tissue is the last to break down or waste away in sickness, ill -health, dis-ease, or starvation, often maintaining its full weight up to -the point of death.</p> - -<p><span class="pagenum"><a name="Page_1310" id="Page_1310">[1310]</a></span></p> - -<div class="sidenote">Vital processes expend energy during sleep</div> - -<p>Even in sleep the expenditure of energy in the vital processes continues -vigorously, depending upon conditions immediately preceding sleep, but -usually in a much more passive degree than in the waking hours. These -activities, however, are no more pronounced in their constructive action -or repair, than in ordinary periods of rest during the waking hours.</p> - -<h3>SOME REASONS</h3> - -<div class="sidenote">Food furnishes but a fraction of the total body-energy</div> - -<p>The processes of nutrition, alone, demand the expenditure of much -energy, and the degree of energy available from foods, even by perfect -combustion, would yield but a fraction of the energy expended by the -body.</p> - -<div class="sidenote">Energy required for work in excess of energy obtained from food</div> - -<p>The average laborer in shoveling coal, swinging an axe or a pick, -expends energy far in excess of the amount that could<span class="pagenum"><a name="Page_1311" id="Page_1311">[1311]</a></span> -possibly be obtained from his food. A day laborer may eat a piece -of beefsteak, two or three potatoes, and a few slices of bread, and -will shovel twenty tons of earth to a height of five feet; a Japanese -soldier will carry a heavy load and walk all day, subsisting only on -a handful of rice, and besides this, will do some thinking, which -consumes energy.</p> - -<div class="sidenote">Evidence gained from "fasts" and "no breakfast" plan</div> - -<p>We also have on record fasts, of from thirty to forty days, which, in -some cases, show a slight gain in strength. There are also hundreds of -students of natural living who adopted the "no breakfast plan" and again -many, only one meal a day, limiting their consumption of food to -comparatively small quantities of nuts, fruits, and vegetables, who have -found thereby a remarkable increase in vitality, strength, and general -physical and mental power.</p> - -<p><span class="pagenum"><a name="Page_1312" id="Page_1312">[1312]</a></span></p> - -<div class="sidenote">Relation of sleep to expenditure of energy</div> - -<p>Since the processes of nutrition, including digestion, circulation, -assimilation and excretion consume energy, and notwithstanding this we -are able to perform hundreds of foot-tons of labor a day besides; since -we have found it possible to continue to live, and in some cases to even -increase the amount of strength and work-power on a very limited diet; -since it is a mathematical impossibility to produce as much energy from -the food consumed as the body expends, we are forced to the conclusion -that we do not obtain all our energy from food. Therefore, from a -careful analysis of the phenomenon of sleep, we conclude that it is very -closely connected with this mystery.</p> - -<h3>OXIDATION AND AIR</h3> - -<div class="sidenote">Relative importance of air, food and water</div> - -<p>One of the most important of the vital functions is breathing. -Physiologists, teachers, and lecturers continually remind<span class="pagenum"><a name="Page_1313" id="Page_1313">[1313]</a></span> -us of the comparative time we could live without food or water, and the -remarkably short time we could live if entirely deprived of air.</p> - -<div class="sidenote">Oxygen not the only required element in breathing</div> - -<p>Oxygen is vitally necessary for the purpose of purifying the blood and -supplying the various tissues and fluids in the body, of which oxygen -forms an important constituent. However, oxygen is not the only -necessary element which is utilized by the system in the process of -breathing, as human beings die immediately upon being placed in a -receptacle of undiluted oxygen. Just what this other factor is, science -has not clearly defined, but that it is concerned with rest and sleep we -have at least unconsciously recognized, as shown by our often referring -to periods of rest as "breathing spells"; from the fact that we have -found it of great importance to keep the air we are breathing moving<span class="pagenum"><a name="Page_1314" id="Page_1314">[1314]</a></span> -constantly about us, especially while asleep. From all -these facts we are forced to believe that sleep plays an important part -in producing and maintaining body-energy, besides constantly recharging -the system with oxygen.</p> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_1315" id="Page_1315">[1315]</a></span></p> - -<h2><a name="Lesson_XXII" id="Lesson_XXII"></a><span class="smcap">Lesson XXII</span></h2> - -<h3>A LESSON FOR BUSINESS MEN</h3> -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_1317" id="Page_1317">[1317]</a></span></p> - -<p>That which tends to make a good business man, in the popular mind, is -the establishment of great industries and enterprises, coupled with -accumulation of money by the individual.</p> - -<p>A careful review of the history of business men who have made a success -along these lines shows that the majority of them sacrificed their -health and their lives to their business. In the last and final -analysis, therefore, these were not good business men.</p> - -<p>The best musician is he who can bring more sounds into harmony. The best -artist is he who can best harmonize colors and reproduce nature. -Likewise, the best business man is he who can best harmonize or balance -the affairs under his control.</p> - -<p><span class="pagenum"><a name="Page_1318" id="Page_1318">[1318]</a></span></p> - -<p>Health being entirely under and within his control, if he disregards -it—gives it no thought—violates the laws that govern it, and -finally wrecks it, he is not a good business man, as all business -depends upon the power of the individual, and the powers of the -individual depend upon his health.</p> - -<div class="sidenote">Examples of poor business men</div> - -<p>The man who, from a cheap tin store, founded "The Fair" in Chicago, and -allowed the business to dethrone his reason, and to send him to his -death before he was sixty, could hardly be considered a good business -man. Measured on the same scale, Marshall Field, the merchant prince, -was not a good business man. President Roberts, who arose from the ranks -of a car-wheel molder, to the presidency of the Pennsylvania railroad, -and died at the age of fifty, was not a good business man. J. P. Morgan, -who accumulated many millions of dollars, and who died when he should -have been<span class="pagenum"><a name="Page_1319" id="Page_1319">[1319]</a></span> in his prime, was not a good business man.</p> - -<div class="sidenote">Wealth at the expense of health</div> - -<p>The accumulation of money and the founding of great industries is only -one requisite of the business man, and by no means the most important -one. What profiteth a man to make a great fortune; to put in motion a -million spindles; to chain continents together with cables; to flash his -silent voice over oceans and continents on currents of common air; to -make the ocean's billowed bosom a commercial highway; to transform the -oxcart into a palace, and set it on wheels and hitch it to the -lightning; to build sky-scraping structures of stone and steel; to -transfix human figures and faces on sensitized glass; to direct the -methods of burrowing in the earth for coal and gold until his name is -known around the world, and his fortune is a power in the -land?—what boots it, I say, to know all these things and to glide -blindly into the<span class="pagenum"><a name="Page_1320" id="Page_1320">[1320]</a></span> shambles of unrest and dis-ease, or to furnish a -fashionable funeral at forty?</p> - -<div class="sidenote">The abnormal, or one-idea man</div> - -<p>The religious fanatic who robes himself in sackcloth and eschews the -razor; the food crank who cries out "back to nature," and takes to -grass; the one-idea social reformer who preaches on the curb, and the -business man who allows his business to become his absolute master and -governor, are in reality all in the same class. The unfortunate thing is -that the business man sits him down and weaves about himself the meshes -of a prison. Every year puts in a new bar, every month a new bolt, and -every day and hour a new stroke that rivets around him what he calls -business, until he feels and really thinks he cannot escape.</p> - -<h3>A GOOD BUSINESS MAN</h3> - -<p>A good business man is the man who can direct the wheels of industry, -who can draw a trial balance between his<span class="pagenum"><a name="Page_1321" id="Page_1321">[1321]</a></span> -income and his expenses, and who can measure his own ability on the -yardstick of endurance.</p> - -<div class="sidenote">Qualities of a good business man</div> - -<p>He is a good business man who gives as much study to the laws of his own -physical organization as he does to the organization of his business, -and in the final analysis I doubt if he would not consider himself a -better business man, "Penniless," and in good health at ninety, than -sojourning in a sanatorium with a million at his call, but out of the -fight at fifty.</p> - -<div class="sidenote">Knowledge of health-laws a public necessity</div> - -<p>It is truly unfortunate that the general laws of health and hygiene are -not more universally taught and understood. We learn that best with -which we are thrown in most frequent contact. The business man would -absorb enough information on these subjects to extend his period of -longevity and usefulness many years, if they were taught in our public -schools, or were matters of general knowledge.</p> - -<h3>THE ROUTINE LIFE OF THE AVERAGE BUSINESS MAN</h3> - -<p><span class="pagenum"><a name="Page_1322" id="Page_1322">[1322]</a></span></p> - -<div class="sidenote">Bad habits of the business man</div> - -<p>He rises between six and seven a. m., takes no exercise or fresh air; -eats a breakfast composed largely of acid fruit, cereal starch, meat, -and coffee. He then goes at once to his business, sits at a desk until -noon, takes luncheon at a neighboring cafe. This repast is composed of -meat, cereal, or potato starch, beer, or coffee. He hurries back to his -business, sits at his desk five or six hours longer, hurries home, takes -a dinner composed of more meat, more starch, more tea or coffee—no -exercise, no diversion, no association with the great authors; no music, -no poetry, no change.</p> - -<div class="sidenote">The ancient remedy for Nature's warnings</div> - -<p>A friend may come in, or he may go out to visit; then comes the soothing -and soporiferous cigar which may have been his companion since -breakfast. The<span class="pagenum"><a name="Page_1323" id="Page_1323">[1323]</a></span> market, the business, the chances for making or losing -dollars are the topics of discussion. He is in the power of his master, -"business," and must do him continual obeisance. Within the domain of -the tyrant he lives, moves, and has his being. If he has a headache, -sour stomach, indigestion, a tinge of rheumatism, dizziness, insomnia, -nervousness, or any one of the thousand symptoms or warnings that Nature -gives him for the violation of her laws, instead of thinking a little -and trying to ascertain the cause, he sends, with "chesty pride," for -His physician, and his physician writes out something in a dead -language—the only suitable language. The local druggist sends over -the "stuff," and it is swallowed with that childish confidence that -fitly becomes the modern business man who knows a great deal about -business, but nothing about himself.</p> - -<p>The days and the months go on, the symptoms or signals become more -numerous,<span class="pagenum"><a name="Page_1324" id="Page_1324">[1324]</a></span> more expressive, more impressive, more painful. His physician -is called more often; the dead language paper goes to the druggist more -frequently, and with faith he still swallows the drugs; they relieve him -for a little while, usually by paralyzing the little nerve fibers that -are carrying to the brain the messages of warning.</p> - -<div class="sidenote">The ancient system declared a failure</div> - -<p>HIS physician finally acknowledges a trip, or a sanatorium. It is either -this procedure or the fate that befell Messrs. Roberts, Morgan, Colonel -Ingersoll, and the uncounted thousands who had no reputation beyond the -domain of their own locality, and of whom we never hear.</p> - -<h3>SOME SUGGESTIONS FOR A GOOD BUSINESS MAN</h3> - -<div class="sidenote">Twelve health rules for the business man</div> - -<blockquote><p>Don't allow your business to become your master.</p> - -<p>Don't discuss business at home, or in social life.</p> - -<p><span class="pagenum"><a name="Page_1325" id="Page_1325">[1325]</a></span></p> - -<p>Immediately on rising, take a cool shower bath, followed by vigorous -exercise before an open window.</p> - -<p>Eat a very light breakfast an hour after rising, eliminating tea, -coffee, white bread and meat.</p> - -<p>Walk to your business, if possible; breathe deeply.</p> - -<p>Eliminate woolen underwear; dress as lightly as possible.</p> - -<p>Take an hour for luncheon. Omit tea, coffee, tobacco, beer, and sweets.</p> - -<p>Keep your office well ventilated.</p> - -<p>Secure competent help and trust them.</p> - -<p>Love some one or some thing—a dog will do.</p> - -<p>Leave your office early enough to walk home, or at least a part of the -way.</p> - -<p>Masticate your food infinitely fine, and by all means <em>do not overeat</em>. -This is the crowning sin of the civilized table.</p></blockquote> - -<p><span class="pagenum"><a name="Page_1326" id="Page_1326">[1326]</a></span></p> - -<p>Take from ten to fifteen minutes exercise before retiring; sleep in a -cold, thoroughly ventilated room. Spend as much time as possible in the -sunshine and open air. Drive an automobile, play golf, join a gymnasium, -dance, sing, kick and play with the boys, for it is infinitely better to -dig in the ditch for your dinner and be able to digest and enjoy it, -than to lie invalid in your self-made prison, and perhaps die. (Probably -if the truth were written on your tombstone, it would read:</p> - -<div class="container"> -<div class="poem"> - <div class="stanza"> - <div class="i0">There was a fool who made a fortune, but he died;</div> - <div class="i0">The world called him great, but it lied.)</div> - </div> -</div> -</div> - -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_1327" id="Page_1327">[1327]</a></span></p> - -<h2><a name="Lesson_XXIII" id="Lesson_XXIII"></a><span class="smcap">Lesson XXIII</span></h2> - -<h3>EXERCISE AND RE-CREATION</h3> -<hr class="chap" /> - -<p><span class="pagenum"><a name="Page_1328" id="Page_1328">[1328]</a></span></p> - -<h3><a name="PROGRAM_FOR_DAILY" id="PROGRAM_FOR_DAILY"></a>PROGRAM FOR DAILY EXERCISE</h3> - -<p><em>Every morning, just after arising, take -a cup of water, and go through the -following deep breathing exercises</em>:</p> - -<h4>EXERCISE No. 1</h4> - -<div class="figcenter"> -<img src="images/illus1239a.jpg" width="315" height="560" alt="" /> -</div> - -<blockquote><p>Stand erect, feet about 30 inches apart, extend arms above head, -clasping hands and holding elbows rigid, inhale deeply. Bend toward the -left and try to touch the floor with the clasped hands as far from the -foot and to the rear as possible. Exhale while returning to position. -Inhale deeply, reversing motion to the right. This movement should be -repeated about 24 times.</p></blockquote> - -<h4>EXERCISE No. 2</h4> - -<div class="figcenter"> -<img src="images/illus1239b.jpg" width="560" height="266" alt="" /> -</div> - -<blockquote><p>Rest the body upon tips of toes and the palms of the hands. Move the -body up and down as far as possible, bending only at the waist line. If -this position is too strenuous the tension can be reduced by resting on -the elbows, knees, or both, while executing the movement. Inhale deeply -while taking this exercise, and exhaust the breath suddenly, as if -coughing, with the downward motion. This movement should be repeated -about 12 times.</p></blockquote> - -<h4>EXERCISE No. 3</h4> - -<div class="figcenter"> -<img src="images/illus1240.jpg" width="560" height="371" alt="" /> -</div> - -<blockquote><p>Rest the hands on the rim of a bathtub or on two chairs placed about 2 -feet apart. Assume position shown by cut. Lower the body until chest -touches the knee; rise, bringing the other knee under the chest, -repeating the movement. Execute this movement rapidly as if running, -rising first on one foot and then on the other, from 50 to 100 times.</p> - -<p>If sufficiently strong, this can be taken without support for the hands. -This exercise is especially recommended for those suffering from -constipation.</p> - -<p><em>Every evening, just before retiring, take a glass of water and go -through the following movements and deep breathing exercises</em>:</p></blockquote> - -<h4>EXERCISE No. 3.—Same as in the morning.</h4> - -<div class="figcenter"> -<img src="images/illus1241.jpg" width="499" height="560" alt="" /> -</div> - -<h4>EXERCISE No. 4</h4> - -<blockquote><p>Stand erect, feet about 30 inches apart, inhale deeply and strike a blow -toward the left with the right fist, passing the left fist behind the -back. Alternate this movement, striking toward the right with the left -fist, giving the body a swinging and twisting movement.</p></blockquote> - -<h4>EXERCISE No. 5</h4> - -<div class="figcenter"> -<img src="images/illus1242.jpg" width="560" height="549" alt="" /> -</div> - -<blockquote><p>Stand erect, feet about 30 inches apart, hands clasped over head, elbows -rigid, inhale deeply. Bend toward the left, describe a complete circle -with the clasped hands. Exhale when erect. Reverse, describing a circle -in the opposite direction completes the movement.</p></blockquote> - -<p><span class="pagenum"><a name="Page_1329" id="Page_1329">[1329]</a></span></p> - -<hr class="chap" /> -<h2><a name="Lesson_XXIIIA" id="Lesson_XXIIIA"></a>LESSON XXIII</h2> - -<h3><span class="smcap">Exercise and Re-creation</span></h3> -<hr class="chap" /> - -<h3>EXERCISE</h3> - -<div class="sidenote">Civilization prevents the play instinct</div> - -<p>The child from the time it begins to walk until it is ten or twelve -years old, or until the pressing hand of necessity forces upon it the -power of restraining duty, will in a great measure obey the play -instinct or the natural laws of exercise. However, our complex -industrial organism forces most of us into its vortex at the very time -we are beginning to change the body from the youth to the adult, and the -responsibilities with which we are laden, the struggles we carry on, -prevent the majority from giving attention to and maintaining a system -of development<span class="pagenum"><a name="Page_1330" id="Page_1330">[1330]</a></span> exercises which is so vitally important, and which would -provide a great store-house of energy to be drawn upon in after years. -Inasmuch, therefore, as the conditions under which we exist prevent the -free play of our instincts, and the exercise of our natural desire for -certain kinds of play or motion, it becomes necessary for us to devise a -method of overcoming the repressing influences that crush out the play -instinct of civilized man.</p> - -<h3>CONSTRUCTIVE EXERCISES</h3> - -<div class="sidenote">Constructive period of life from ages 15 to 25</div> - -<p>Constructive exercises should be taken and practised regularly between -the ages fifteen and twenty-five. It is largely during this period that -the physical condition of the body for the balance of life is -determined.</p> - -<div class="sidenote">Poisoning and purifying the blood</div> - -<p>Many a college youth, endowed by Nature with a sound physical body and a -healthy brain, has irreparably injured both by sitting on the end of his -spine<span class="pagenum"><a name="Page_1331" id="Page_1331">[1331]</a></span> with his feet higher than his head, poisoning his blood -with tobacco narcotics from a stylish pipe and failing to keep it -purified by obeying the laws of motion and of oxidation. Constructive -exercises should employ every muscle in the body long enough once in -every twenty-four hours to generate sufficient heat to cause -perspiration, or at least to force twice the normal quantity of blood to -the lungs for purification. Exercise thus taken up to the point of -fatigue, and of sufficient duration to use all the nutrition taken in -the form of food, will, under favorable conditions, build the body to -its highest degree of physical strength, provided we keep Nature -supplied with the right kind of material (food) with which to do her -work.</p> - -<h3>EXERCISE FOR REPAIR</h3> - -<div class="sidenote">In mature life exercise only for repair</div> - -<p>After the body has reached maturity, or attained its full growth, the -only exercise<span class="pagenum"><a name="Page_1332" id="Page_1332">[1332]</a></span> needed is for repair. This it must have or Nature -will inflict her inexorable sentence in some form of congestion.</p> - -<div class="sidenote">Why the "trunk" requires exercise</div> - -<p>In various industrial and professional pursuits the legs, neck, and arms -are used enough to keep them in a fair state of repair. That part of -the body, therefore, that suffers most for want of motion, or exercise, -is the trunk. In this part of the anatomy are located the vital organs -controlling not only the circulation and the oxidation of blood, but -also those organs upon whose normal action depend solely the questions -of digestion, assimilation of food, and elimination of waste.</p> - -<div class="sidenote">If properly nourished the body will demand a certain amount of exercise</div> - -<p>If the food is selected, combined, and proportioned so as to produce -chemical harmony in the stomach, and to meet the requirements of age, -temperature of environment, and work, the body will be kept sufficiently -charged<span class="pagenum"><a name="Page_1333" id="Page_1333">[1333]</a></span> with energy to demand a certain amount of exercise. If the -command is obeyed the body can be trained to work automatically, as it -were, but where the vocation is sedative, or prevents obedience to these -demands, the trunk should be exercised in the open air from thirty to -forty minutes daily by flexing, tensing, twisting and bending in every -possible way, long enough and rapidly enough to double the normal heart -action and inhalations of air.</p> - -<h3>PHYSIOLOGY OF EXERCISE</h3> - -<div class="sidenote">Necessity of motion for body development</div> - -<p>By motion (exercise) the muscles are stimulated in growth, becoming -larger and more firm, thus giving strength and symmetry to the body. -Food, without proper motion, will not develop muscular tissue to its -highest degree. Exercise must be taken to stimulate the growth of the -tissues forming the muscle-cells.</p> - -<p><span class="pagenum"><a name="Page_1334" id="Page_1334">[1334]</a></span></p> - -<p>Among the benefits derived from exercise, the following may be noted:</p> - -<div class="sidenote">Growth produced by exercise</div> - -<p>First: Surplus nitrogen is usually cast from the body as waste matter -when it is not deposited as muscle tissue by proper exercise. If the -diet is balanced, regular exercise will add this nitrogenous substance -to the muscle-cells far beyond normal growth, thus causing an actual -increase in the size and the number of fibres.</p> - -<div class="sidenote">Brain and nerve force increased</div> - -<p>Second: A second benefit derived from muscle activity is the consequent -change that occurs in brain and in nerve activity. There are certain -cells in the brain and in the nervous system which control the movements -of the muscles. When these cells are not used, they degenerate, but -their use in exercise is not only beneficial in developing a -well-rounded nervous mechanism, but also in strengthening the -brain-cells that are used in intellectual work.</p> - -<p><span class="pagenum"><a name="Page_1335" id="Page_1335">[1335]</a></span></p> - -<div class="sidenote">Blood circulation increased</div> - -<p>Third: A third and perhaps most important of all the benefits to be -derived from exercise is the general increase in the circulation of the -blood. The muscles form a larger proportion of the body-weight than any -other group of organs. When general exercise involving the larger -muscles is participated in, the demand for food material in this -particular muscular tissue is so great as to cause a notable increase in -the strength and in the rapidity of the heart beat, and consequent deep -breathing. This acceleration of the circulation continues long after the -exercise has ceased, thus replenishing and building up the muscles. As a -result of the better circulation of the blood, all organs receive an -increased blood-supply, and every part of the body shares in the general -improvement. This explains why one can do better brain work, or digest -food with greater ease after taking moderate exercise.</p> - -<p><span class="pagenum"><a name="Page_1336" id="Page_1336">[1336]</a></span></p> - -<div class="sidenote">Evil effect of long-continued exercise</div> - -<p>Exercise is constructive up to the point of fatigue, but beyond that -point it is destructive. The waste products of all cell-metabolism are -harmful and poisonous. When exercise is long continued, the waste matter -accumulating therefrom weakens or poisons the cells that secrete them.</p> - -<div class="sidenote">Different forms of exhaustion</div> - -<p>The products of cell-metabolism are of two classes, and each class has -different effects. The first is due to oxidation. A runner, who falls -exhausted from shortness of breath, has simply been suffocated by the -excess of carbon dioxid in his muscles. After the breath is regained, -or, in other words, after the body has had time to throw off the carbon -dioxid, the runner is in nearly as good condition as before. A more -lasting and serious form of exhaustion is due to the accumulation of -nitrogenous decomposition products, which, not being in a gaseous<span class="pagenum"><a name="Page_1337" id="Page_1337">[1337]</a></span> -form, cannot be thrown off from the lungs, and hence are not as rapidly -or as easily removed from the tissues. The presence in the tissue of -these waste-products is the cause of extreme weakness and fatigue.</p> - -<div class="sidenote">The causes of soreness or stiffness of the muscles</div> - -<p>The well-trained muscles contain only healthy protoplasm, and give off -but a small percentage of nitrogenous decomposition products. Let the -well-fed person who takes but little exercise, run half a mile, or play -a simple game of ball, and the following day the muscles will be stiff -and sore; this unusual exertion has caused the breaking down of much -loosely organized tissue which could have been made firm and healthy by -daily muscular activity.</p> - -<div class="sidenote">Why vegetarians have more endurance than meat eaters</div> - -<p>Those subsisting upon a low nitrogenous diet, especially vegetarians, -are affected much less by fatigue than meat eaters whose muscles contain -larger quantities<span class="pagenum"><a name="Page_1338" id="Page_1338">[1338]</a></span> -of unnecessary nitrogen and nitrogenous decomposition matter.</p> - -<div class="sidenote">The diet governs the production and the accumulation of body-waste</div> - -<p>The common laws of health demand that sufficient motion be taken every -day to prevent the accumulation of carbon dioxid or waste matter -throughout the body. Both the production and the accumulation of waste -matter depend very largely upon the diet. All animal flesh (food) is -undergoing gradual decomposition, and adds its waste matter to that of -the body, therefore meat eaters require a much greater amount of -exercise to maintain a given standard of blood-purity than do -vegetarians.</p> - -<h3>SYSTEMS OF PHYSICAL CULTURE</h3> - -<p>Numerous schools of physical culture and artificial methods of exercise -have flourished in all civilized countries within the past few years. -This fact emphasizes<span class="pagenum"><a name="Page_1339" id="Page_1339">[1339]</a></span> -the pressing need for a general change in our methods of living.</p> - -<p>The various systems of indoor exercise popularly taught are at the best -weak substitutes for the more natural and wholesome forms of combined -exercise and re-creation found in outdoor life and outdoor sport. Some -of the methods referred to are as follows:</p> - -<div class="sidenote">Tensing</div> - -<p>Tensing, which consists of slow movements in which opposite muscles are -made to pull against each other. The student can easily grasp the -principle involved in this system, and from his own ingenuity extend it -as fully as he desires.</p> - -<div class="sidenote">Vibratory exercises</div> - -<p>Vibratory exercises, which are somewhat similar to the tensing system; -however, instead of slow movements, the arms or other portions of the -body are moved with a rapidly vibrating motion. The effect produced is -essentially the same as in the tensing system.</p> - -<p><span class="pagenum"><a name="Page_1340" id="Page_1340">[1340]</a></span></p> - -<div class="sidenote">Heavy-weight exercises</div> - -<p>Heavy-weight exercises, consisting in the use of heavy dumb-bells or -other apparatus in which the actual physical pull exerted by the body in -moving the weights is sufficient to try the muscles to their maximum -capacity. This system of exercise should be discouraged; while it may -add to the mere lifting strength, it takes from the muscles their -flexibility, and from the body its agile and supple activity.</p> - -<div class="sidenote">Indoor exercises</div> - -<p>Indoor exercise with light apparatus such as wooden dumb-bells, Indian -clubs, wands, Swedish and Delsartic movements. These forms of exercise, -which compose most physical culture drills, as given in schools and -gymnasiums, are to be highly recommended. For adults, however, such -exercises require considerable indulgence in order to gain much physical -benefit therefrom.</p> - -<div class="sidenote">Exercise for school children</div> - -<p>Exercises of this nature are especially well adapted to school children. -They<span class="pagenum"><a name="Page_1341" id="Page_1341">[1341]</a></span> depend upon the rhythm of the music, the good fellowship of -their companions, and the pride of keeping up with the class to make -them interesting. For this reason they are not suitable to the -individual who must exercise alone in his room. Dancing can well be -considered in this class, and could be highly recommended<span class="sidenote">Dancing as an exercise</span> as an -important exercise and re-creation, were it not so frequently associated -with loss of sleep and other forms of intemperance.</p> - -<div class="sidenote">Importance of outdoor exercise</div> - -<p>All of the above systems are not only at the best imperfect, but poor -substitutes for natural exercise, and not likely to be kept up by the -ordinary sedative worker. Every individual should, so far as possible, -indulge in some form of outdoor exercise, which gives all the advantages -of the indoor systems, together with the added advantages of fresh air,<span class="pagenum"><a name="Page_1342" id="Page_1342">[1342]</a></span> -mental pleasure, long range of vision, and the general exhilaration -that comes from close contact with nature.<span class="sidenote">Exercise for the city dweller</span> However, for the city man -outdoor exercises are too difficult to be practised with sufficient -regularity to bring the desired results; therefore, it is best to adopt -some definite daily program of vigorous muscular exercise which will -keep the body in fair physical condition. Exercises of this kind should -be made a regular daily habit, and though at times a little tiresome, -can, by practise, be made to become the expected thing, so that the day -will not seem complete until the daily exercises have been taken.</p> - -<div class="sidenote">Exercises giving the best results</div> - -<p>From long experience I have found that the following exercises give the -greatest benefits with the least expenditure of time and labor. They are -all especially designed to promote healthy action of the vital and the -abdominal organs<span class="pagenum"><a name="Page_1343" id="Page_1343">[1343]</a></span> -which are so much neglected by the average person.</p> - -<h3>PROGRAM FOR DAILY EXERCISE</h3> - -<p>Every morning, just after rising, and every night, just before retiring, -take a glass or two of pure cool water and execute vigorously the -following movements:</p> - -<h4>EXERCISE NO. 1</h4> - -<blockquote><p><span class="smcap"><strong>Exercise No.</strong></span> <b>1—</b>Stand erect, feet about thirty inches apart. Extend -arms above head; clasp the hands; hold elbows rigid, and inhale deeply. -Bend toward the left and try to touch the floor with the clasped hands, -as far from the foot, and as far to the rear as possible. Exhale while -returning to position. Inhale deeply, reversing motion to the right. -This movement should be repeated from 25 to 50 times.</p></blockquote> - -<p><span class="pagenum"><a name="Page_1344" id="Page_1344">[1344]</a></span></p> - -<h4>EXERCISE NO. 2</h4> - -<blockquote><p><span class="smcap"><strong>Exercise No.</strong></span> <b>2—</b>Rest upon the tips of the toes and the palms of the -hands. Move the body up and down as far as possible, bending only at the -waist line. If the movement is too difficult in this position, the -tension may be reduced by resting on the elbows, or on the knees, or on -both. Inhale deeply, and exhaust the breath suddenly as if coughing, -with the downward motion. This movement should be repeated from 20 to 30 -times.</p></blockquote> - -<h4>EXERCISE NO. 3</h4> - -<blockquote><p><span class="smcap"><strong>Exercise No.</strong></span> <b>3—</b>Rest the hands on the rim of a bathtub, or on two -chairs placed about two feet apart. Assume position shown in cut. Lower -the body until the chest touches the right knee; rise, and lower the -body until the chest touches the left knee. Execute this movement -rapidly as if running, rising<span class="pagenum"><a name="Page_1345" id="Page_1345">[1345]</a></span> first on one foot and then on the -other, swinging the body from side to side with each step or movement.</p> - -<p>This exercise is especially recommended for those suffering from -torpidity of the liver, or from constipation. It should be executed from -100 to 500 times.</p></blockquote> - -<h4>EXERCISE NO. 4</h4> - -<blockquote><p><span class="smcap"><strong>Exercise No.</strong></span> <b>4—</b>Stand erect, feet about thirty inches apart. Inhale -deeply, and strike a blow toward the left with the right fist, passing -the left fist behind the back. Alternate this movement, striking toward -the right with the left fist, giving the body a swinging and twisting -movement.</p></blockquote> - -<h4>EXERCISE NO. 5</h4> - -<blockquote><p><span class="smcap"><strong>Exercise No.</strong></span> <b>5—</b>Stand erect, feet about thirty inches apart, hands -clasped overhead, elbows rigid; inhale deeply.<span class="pagenum"><a name="Page_1346" id="Page_1346">[1346]</a></span> -Bend toward the left, describing a complete circle with the clasped -hands. Exhale when erect. Reverse; describing a circle in the opposite -direction completes the movement. This exercise should be executed from -25 to 50 times.</p></blockquote> - -<h3>RE-CREATION</h3> - -<div class="sidenote">Idleness contrary to natural law</div> - -<p>The small boy who described work as "anything you don't want to do," and -play as "anything you do want to do," had in his mind the fragment of a -great truth. True re-creation should afford <span class="smcap">Diversion</span>, <span class="smcap">Entertainment</span>, -and <span class="smcap">Work</span>. The average business man who is threatened with a breakdown, -and who goes away for a rest, should in reality go to work, but it -should be a different kind of work from his routine duties. No one was -ever benefited by idleness; it is contrary to nature—contrary to -the universal laws of construction which govern all forms<span class="pagenum"><a name="Page_1347" id="Page_1347">[1347]</a></span> -of life. If digestion and assimilation have been impaired, if, from -errors in eating, or from sedative habits, congestion has taken -place in the alimentary<span class="sidenote">Exercise necessary for assimilation and elimination</span> tract, then muscular work becomes absolutely -necessary in order to use more nutrition, to eliminate more poison and -waste, and to increase and normalize the peristaltic activity of the -intestinal tract.</p> - -<div class="sidenote">Hunting and fishing</div> - -<p>The business man who likes to hunt and to kill innocent animals; who -runs, walks, and thinks, and perspires in the effort, is taking a good -kind of re-creation—perhaps the best he knows; but the fat man who -sits in a boat all day and catches fish that he cannot use, or slays a -cart-load of ducks that he has deceived with a decoy, has received -neither benefit nor re-creation; he has only yielded to his primeval -instincts to secure his food by slaughter and has been merely -entertained—probably debased.</p> - -<p><span class="pagenum"><a name="Page_1348" id="Page_1348">[1348]</a></span></p> - -<div class="sidenote">True re-creation</div> - -<p>True re-creation for the mental worker is manual work—labor in the -open air that requires but little thought. Every business man who values -the sacred heritage of health, should provide himself with a place where -he can go one day out of each week and chop wood, prepare soil, plant or -harvest something, get close to Mother Nature, and receive the blessings -of her life-giving sun by day, and rest in her open arms at night. Men<span class="sidenote">Worthless objects for which men struggle</span> -are but big children, and, like the child who cries and reaches for the -bubble because it reflects the prismatic colors of the sun, most of the -things for which they struggle are equally as worthless and deceptive.</p> - -<div class="sidenote">The triad of all that is best in life</div> - -<p>Mental supremacy, which means the keenest sense of love, justice, and -mercy, that great triad of all that is best in man, is all that really -pays. If, at the close of every life, the question, "What has<span class="pagenum"><a name="Page_1349" id="Page_1349">[1349]</a></span> -brought most happiness?" could be answered, it would be, "<span class="smcap">The -Gratitude of my Fellow Men</span>." The average business pursuit is not -conducive to this end. It is unfortunate that commercial and financial -success are too often secured by methods that produce just the opposite -results, therefore the whole life-work of the average man is really -reduced to no higher object than that of securing food and shelter, -which is the primitive occupation of the lowest forms of life.</p> - -<div class="sidenote">Rest in solitude</div> - -<p>One day in the week spent close to the soil with gentle cows and horses, -affectionate cats and admiring dogs that have no "axe to grind," and one -night every week spent in thought and reflection under the wilderness of -worlds that whirl through the abyss of space, will sharpen the senses of -love, justice, and mercy, give true diversion, true entertainment, true -work, and true rest.</p> - - -<p><span class="pagenum"><a name="Page_1351" id="Page_1351">[1351]</a></span></p> - -<hr class="chap" /> -<h2><a name="INDEX" id="INDEX"></a>INDEX</h2> - -<p class="p6">A</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">ACETANILID <span class="rightline"><em>Vol.</em> <em>Page</em></span></li> - <li class="isub1">composition of, <span class="rightline">II 358</span></li> - <li class="isub1">effects of, <span class="rightline">II 358</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ACIDITY</li> - <li class="isub1">sub, symptoms of, <span class="rightline">II 462</span></li> - <li class="isub1">—— remedy for, <span class="rightline">II 463</span></li> - <li class="isub1">—— diet in, <span class="rightline">II 464</span></li> - <li class="isub1">super, chart indicating dis-eases caused by, <span class="rightline">I 9</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ACIDS</li> - <li class="isub1">nitric, <span class="rightline">I 62</span></li> - <li class="isub1">—— properties of, <span class="rightline">I 63</span></li> - <li class="isub1">hydrochloric, <span class="rightline">I 64</span></li> - <li class="isub1">—— uses of, <span class="rightline">I 65</span></li> - <li class="isub1">—— preparation of, <span class="rightline"> I 66</span></li> - <li class="isub1">—— elements of, <span class="rightline"> I 67</span></li> - <li class="isub1">—— purpose of, <span class="rightline"> I 149</span></li> - <li class="isub1">—— formation of, <span class="rightline"> I 149</span></li> - <li class="isub1">bases of, <span class="rightline"> I 68</span></li> - <li class="isub1">—— tests for, <span class="rightline"> I 69</span></li> - <li class="isub1">—— neutralization of, <span class="rightline"> I 70</span></li> - <li class="isub1">Relation of bases to, <span class="rightline"> I 69</span></li> - <li class="isub1">organic, <span class="rightline"> I 94</span></li> - <li class="isub1">—— properties of, <span class="rightline"> I 94</span></li> - <li class="isub1">acetic, <span class="rightline"> I 95</span></li> - <li class="isub1">—— process of making, <span class="rightline"> I 95</span></li> - <li class="isub1">oxalic, <span class="rightline"> I 97</span></li> - <li class="isub1">lactic, <span class="rightline"> I 97</span></li> - <li class="isub1">malic, <span class="rightline"> I 97</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1352" id="Page_1352">[1352]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">tartaric, <span class="rightline"> I 97</span></li> - <li class="isub1">citric, <span class="rightline"> I 98</span></li> - <li class="isub1">uric, in rheumatism, <span class="rightline">V <a href="#Page_1179">1179</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">AIR</li> - <li class="isub1">composition of, <span class="rightline">I 32</span></li> - <li class="isub1">liquefaction of, <span class="rightline">I 35</span></li> - <li class="isub1">and oxidation, <span class="rightline">V <a href="#Page_1312">1312</a></span></li> - <li class="isub1">relative importance of food, water and, <span class="rightline">V <a href="#Page_1313">1313</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ALBUMIN</li> - <li class="isub1">sources of, <span class="rightline">I 129</span></li> - <li class="isub1">solubility of, <span class="rightline">I 129</span></li> - <li class="isub1">coagulation of, <span class="rightline">I 129</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ALCOHOL</li> - <li class="isub1">varieties of, <span class="rightline">I 91</span></li> - <li class="isub1">effect of, <span class="rightline">II 367</span></li> - <li class="isub1">a poison, <span class="rightline">II 368</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ALDEHYDES</li> - <li class="isub1">and ethers, <span class="rightline">I 93</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ALKALIS</li> - <li class="isub1">principles of neutralization of, <span class="rightline">I 71</span></li> - <li class="isub1">rules governing neutralization of, <span class="rightline">I 71</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">AMIDO</li> - <li class="isub1">compounds, <span class="rightline">I 128</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">AMMONIA</li> - <li class="isub1">composition of, <span class="rightline">I 60</span></li> - <li class="isub1">uses of, <span class="rightline">I 60</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">AMYLOPSIN</li> - <li class="isub1">properties of, <span class="rightline">I 154</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1353" id="Page_1353">[1353]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">APPENDIX (VERIFORM)</li> - <li class="isub1">dis-eases of (see Appendicitis), <span class="rightline">II 580</span></li> - <li class="isub1">functions of, <span class="rightline">II 581</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">APPENDICITIS</li> - <li class="isub1">symptoms of, <span class="rightline">II 582</span></li> - <li class="isub1">treatment of (mild cases), <span class="rightline">II 583</span></li> - <li class="isub1">a natural remedy for, <span class="rightline">II 583</span></li> - <li class="isub1">diet in, <span class="rightline">II 584</span></li> - <li class="isub1">list of foods for, <span class="rightline">II 585</span></li> - <li class="isub1">chronic cases of, <span class="rightline">II 586</span></li> - <li class="isub1">—— treatment for, <span class="rightline">II 587</span></li> - <li class="isub1">—— causes of, <span class="rightline">II 588</span></li> - <li class="isub1">diet a factor in, <span class="rightline">II 589</span></li> - <li class="isub1">coarse food a factor in, <span class="rightline">II 590</span></li> - <li class="isub1">old diagnosis of, <span class="rightline">II 582</span></li> - <li class="isub1">menus for, <span class="rightline">IV 1029</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">APPETITE</li> - <li class="isub1">lack of, <span class="rightline">IV 1081</span></li> - <li class="isub1">difference between hunger and, <span class="rightline">IV 1081</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ARTERIO-SCLEROSIS</li> - <li class="isub1">causes of, <span class="rightline">I 170</span></li> - <li class="isub1">food in, <span class="rightline">I 171</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ASSIMILATION</li> - <li class="isub1">definition of, <span class="rightline">III 630</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ASTHMA</li> - <li class="isub1">described, <span class="rightline">II 519</span></li> - <li class="isub1">causes of, <span class="rightline">II 533</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 533</span></li> - <li class="isub1">remedy for, <span class="rightline">II 634</span></li> - <li class="isub1">diet in, <span class="rightline">II 534</span></li> - <li class="isub1">foods to eat in, <span class="rightline">II 535</span></li> - <li class="isub1">foods to omit in, <span class="rightline">II 535</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1354" id="Page_1354">[1354]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">ATHLETES</li> - <li class="isub1">selection, combination and proportioning of food for, <span class="rightline">V <a href="#Page_1188">1188</a></span></li> - <li class="isub1">summer diet for, <span class="rightline">V <a href="#Page_1191">1191</a></span></li> - <li class="isub1">winter diet for, <span class="rightline">V <a href="#Page_1192">1192</a></span></li> - <li class="isub1">suggestions regarding diet in exposure to extreme cold or for exertion, -<span class="rightline">V <a href="#Page_1201">1201</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">AUTOINTOXICATION</li> - <li class="isub1">defined, <span class="rightline">I 247</span></li> - <li class="isub1">bacteria in, <span class="rightline">I 247</span></li> - <li class="isub1">meat a factor in, <span class="rightline">I 247</span></li> -</ul> -</div> - - -<p class="p6">B</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">BACTERIA</li> - <li class="isub1">discussed, <span class="rightline">I 166</span></li> - <li class="isub1">origin of, <span class="rightline">I 167</span></li> - <li class="isub1">not all harmful, <span class="rightline">I 168</span></li> - <li class="isub1">species of, <span class="rightline">I 168</span></li> - <li class="isub1">producers of, <span class="rightline">I 168</span></li> - <li class="isub1">fermentation produced by, <span class="rightline">I 169</span></li> - <li class="isub1">growth of, <span class="rightline">I 169</span></li> - <li class="isub1">meat a producer of, <span class="rightline">I 259</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BANANAS</li> - <li class="isub1">varieties of, <span class="rightline">III 675</span></li> - <li class="isub1">how to select and ripen, <span class="rightline">III 676</span></li> - <li class="isub1">how to bake, <span class="rightline">III 677</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BILE</li> - <li class="isub1">defined, <span class="rightline">I 153</span></li> - <li class="isub1">function of, <span class="rightline">I 153</span></li> - <li class="isub1">purposes of, <span class="rightline">I 153</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BILIOUSNESS</li> - <li class="isub1">cause of, <span class="rightline">II 466</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 466</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1355" id="Page_1355">[1355]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">remedy for, <span class="rightline">II 466</span></li> - <li class="isub1">what to eat, <span class="rightline">II 467</span></li> - <li class="isub1">what to omit, <span class="rightline">II 467</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BRAN</li> - <li class="isub1">meal, composition of, <span class="rightline">III 683</span></li> - <li class="isub1">—— bread made from, <span class="rightline">III 683</span></li> - <li class="isub1">wheat, composition of, <span class="rightline">III 681</span></li> - <li class="isub1">—— medicinal properties of, <span class="rightline">III 681</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BLOOD, THE</li> - <li class="isub1">Antipepsin in, <span class="rightline">I 152</span></li> - <li class="isub1">glucose in, <span class="rightline">I 204</span></li> - <li class="isub1">process of oxidation of, <span class="rightline">II 346</span></li> - <li class="isub1">corpuscles of, <span class="rightline">II 386</span></li> - <li class="isub1">automatic action of, <span class="rightline">II 388</span></li> - <li class="isub1">incorrect feeding cause of impurity of, <span class="rightline">II 397</span></li> - <li class="isub1">defective circulation of, <span class="rightline">II 398</span></li> - <li class="isub1">exercise a factor in poisoning and purification of, <span class="rightline">V <a href="#Page_1331">1331</a></span></li> - <li class="isub1">increase of circulation of, <span class="rightline">V <a href="#Page_1335">1335</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BRIGHT'S DIS-EASE</li> - <li class="isub1">described, <span class="rightline">II 550</span></li> - <li class="isub1">causes of, <span class="rightline">II 551</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 551</span></li> - <li class="isub1">prevention of, <span class="rightline">II 552</span></li> - <li class="isub1">treatment for, <span class="rightline">II 553</span></li> - <li class="isub1">general suggestion in feeding in, <span class="rightline">II 554</span></li> - <li class="isub1">foods to eat in, <span class="rightline">II 555</span></li> - <li class="isub1">foods to omit in, <span class="rightline">II 555</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BROMIN</li> - <li class="isub1">defined, <span class="rightline">I 73</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BUSINESS MAN</li> - <li class="isub1">a lesson for, <span class="rightline">V <a href="#Page_1317">1317</a></span></li> - <li class="isub1">examples of poor, <span class="rightline">V <a href="#Page_1318">1318</a></span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1356" id="Page_1356">[1356]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">wealth at the expense of health for the <span class="rightline">V <a href="#Page_1319">1319</a></span></li> - <li class="isub1">the abnormal, <span class="rightline">V <a href="#Page_1320">1320</a></span></li> - <li class="isub1">what is a good, <span class="rightline">V <a href="#Page_1320">1320</a></span></li> - <li class="isub1">qualities of a, <span class="rightline">V <a href="#Page_1321">1321</a></span></li> - <li class="isub1">routine life of the average, <span class="rightline">V <a href="#Page_1322">1322</a></span></li> - <li class="isub1">bad habits of the average, <span class="rightline">V <a href="#Page_1322">1322</a></span></li> - <li class="isub1">the ancient remedy for the average, <span class="rightline">V <a href="#Page_1322">1322</a></span></li> - <li class="isub1">the physician of the average, <span class="rightline">V <a href="#Page_1324">1324</a></span></li> - <li class="isub1">twelve rules of health for the, <span class="rightline">V <a href="#Page_1326">1324-1326</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BUTTER</li> - <li class="isub1">composition of, <span class="rightline">I 283</span></li> - <li class="isub1">its value as a food, <span class="rightline">I 284</span></li> - <li class="isub1">caloric value of, <span class="rightline">I 285</span></li> - <li class="isub1">cocoa, how made,<span class="rightline">II 338</span></li> - <li class="isub1">cocoanut, composition of, <span class="rightline">II 339</span></li> - <li class="isub1">home-made, how to make, <span class="rightline">III 674</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BUTTERMILK</li> - <li class="isub1">how made, <span class="rightline">III 674</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">BUTYRIN</li> - <li class="isub1">defined, <span class="rightline">I 123</span></li> -</ul> -</div> - - -<p class="p6">C</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">CALORIES</li> - <li class="isub1">definition of, <span class="rightline">I 199</span></li> - <li class="isub1">method of determining numbers of, <span class="rightline">I 202</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CARBOHYDRATES</li> - <li class="isub1">classification of, <span class="rightline">I 106</span></li> - <li class="isub1">monosaccharids, <span class="rightline">I 109</span></li> - <li class="isub1">disaccharids, <span class="rightline">I 112</span></li> - <li class="isub1">polysaccharids, <span class="rightline">I 114</span></li> - <li class="isub1">purpose of, <span class="rightline">III 625</span></li> -</ul> -</div> - - -<p><span class="pagenum"><a name="Page_1357" id="Page_1357">[1357]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">CARBON</li> - <li class="isub1">sources of, <span class="rightline">I 81</span></li> - <li class="isub1">forms of, <span class="rightline">I 82</span></li> - <li class="isub1">properties of, <span class="rightline">I 83</span></li> - <li class="isub1">monoxid, properties of, <span class="rightline">I 87</span></li> - <li class="isub1">combining power of, <span class="rightline">I 88</span></li> - <li class="isub1">and hydrogen compounds, <span class="rightline">I 88</span></li> - <li class="isub1">dioxid of, <span class="rightline">I 83</span></li> - <li class="isub1">nature of, <span class="rightline">I 81</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CASEIN</li> - <li class="isub1">sources of, <span class="rightline">I 130</span></li> - <li class="isub1">vegetable, <span class="rightline">I 130</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CATARRH</li> - <li class="isub1">described, <span class="rightline">II 519</span></li> - <li class="isub1">causes of, <span class="rightline">II 527</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 528</span></li> - <li class="isub1">remedy for, <span class="rightline">II 528</span></li> - <li class="isub1">diet for, <span class="rightline">II 529</span></li> - <li class="isub1">foods to eat in, <span class="rightline">II 530</span></li> - <li class="isub1">foods to omit in, <span class="rightline">II 530</span></li> - <li class="isub1">nasal, <span class="rightline">IV 922</span></li> - <li class="isub1">—— food a factor in, <span class="rightline">IV 922</span></li> - <li class="isub1">—— water drinking in the treatment of, <span class="rightline">IV 923</span></li> - <li class="isub1">—— menus for, <span class="rightline">IV 925</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CELLULOSE</li> - <li class="isub1">in nutrition, <span class="rightline">I 119</span></li> - <li class="isub1">value of, <span class="rightline">I 119</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CHART</li> - <li class="isub1">showing number of so-called dis-eases caused by superacidity, <span class="rightline">I 9</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CHEESE</li> - <li class="isub1">processes of making, <span class="rightline">I 282</span></li> - <li class="isub1">ripening of, <span class="rightline">I 283</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1358" id="Page_1358">[1358]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">digestive value of, <span class="rightline">I 283</span></li> - <li class="isub1">limburger, <span class="rightline">I 283</span></li> - <li class="isub1">manufacture of, <span class="rightline">I 283</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CHEMISTRY</li> - <li class="isub1">its relation to food science, <span class="rightline">I 25</span></li> - <li class="isub1">combustion in, <span class="rightline">I 26</span></li> - <li class="isub1">common elements of, <span class="rightline">I 27</span></li> - <li class="isub1">number of elements in, <span class="rightline">I 28</span></li> - <li class="isub1">examples of changes due to, <span class="rightline">I 29</span></li> - <li class="isub1">symbols of, <span class="rightline">I 31</span></li> - <li class="isub1">list of elements in, <span class="rightline">I 32</span></li> - <li class="isub1">organic, <span class="rightline">I 81</span></li> - <li class="isub1">of foods, <span class="rightline">I 105</span></li> - <li class="isub1">of digestion, <span class="rightline">I 139</span></li> - <li class="isub1">of metabolism, <span class="rightline">I 193</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">COLDS</li> - <li class="isub1">described, <span class="rightline">II 519</span></li> - <li class="isub1">causes of, <span class="rightline">II 520, IV 915</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 521</span></li> - <li class="isub1">overeating a cause of, <span class="rightline">II 521</span></li> - <li class="isub1">exposure a cause of, <span class="rightline">II 522</span></li> - <li class="isub1">remedy for, <span class="rightline">II 523</span></li> - <li class="isub1">foods to use for, <span class="rightline">II 524</span></li> - <li class="isub1">turkish baths for, <span class="rightline">II 525</span></li> - <li class="isub1">value of fresh air for, <span class="rightline">II 525</span></li> - <li class="isub1">foods to eat for, <span class="rightline">II 526</span></li> - <li class="isub1">foods to omit for, <span class="rightline">II 526</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">COCAIN</li> - <li class="isub1">habit, <span class="rightline">II 354</span></li> - <li class="isub1">uses of, <span class="rightline">II 354</span></li> - <li class="isub1">in medicines, <span class="rightline">II 355</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1359" id="Page_1359">[1359]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">COFFEE</li> - <li class="isub1">composition of, <span class="rightline">II 363</span></li> - <li class="isub1">effect of drinking, <span class="rightline">II 364</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">COOKING</li> - <li class="isub1">chemical changes produced by, <span class="rightline">III 593</span></li> - <li class="isub1">starch, reasons for, <span class="rightline">III 598</span></li> - <li class="isub1">of food, an excuse, <span class="rightline">III 599</span></li> - <li class="isub1">food for animals, government experiments on, <span class="rightline">III 602</span></li> - <li class="isub1">a habit of civilization, <span class="rightline">III 603</span></li> - <li class="isub1">object of, <span class="rightline">III 669</span></li> - <li class="isub1">grains, <span class="rightline">III 669</span></li> - <li class="isub1">vegetables, <span class="rightline">III 670</span></li> - <li class="isub1">en casserole, <span class="rightline">III 671</span></li> - <li class="isub1">rice and macaroni, <span class="rightline">III 672</span></li> - <li class="isub1">fruits, <span class="rightline">III 672</span></li> - <li class="isub1">—— canned, <span class="rightline">III 672</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CHLOROFORM</li> - <li class="isub1">uses of, <span class="rightline">II 372</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CHLORIN</li> - <li class="isub1">sources of, <span class="rightline">I 63</span></li> - <li class="isub1">properties of, <span class="rightline">I 64</span></li> - <li class="isub1">uses of, <span class="rightline">I 64</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CHOCOLATE</li> - <li class="isub1">see (cocoa), <span class="rightline">II 366</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">COAL TAR PRODUCTS</li> - <li class="isub1">evil effects of, <span class="rightline">II 359</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">COCOA</li> - <li class="isub1">analyzed, <span class="rightline">II 366</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">COMPOUNDS</li> - <li class="isub1">chemical, <span class="rightline">I 29</span></li> - <li class="isub1">—— derivatives, <span class="rightline">I 31</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1360" id="Page_1360">[1360]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">carbon, <span class="rightline">I 83</span></li> - <li class="isub1">—— inorganic, <span class="rightline">I 83</span></li> - <li class="isub1">—— action of, <span class="rightline">I 85</span></li> - <li class="isub1">—— organic, <span class="rightline">I 87</span></li> - <li class="isub1">—— and hydrogen, <span class="rightline">I 88</span></li> - <li class="isub1">—— organic, classification of, <span class="rightline">I 89</span></li> - <li class="isub1">—— hydro, <span class="rightline">I 89</span></li> - <li class="isub1">alcohols, <span class="rightline">I 91</span></li> - <li class="isub1">glycerin, <span class="rightline">I 92</span></li> - <li class="isub1">aldehydes, <span class="rightline">I 93</span></li> - <li class="isub1">ethers, <span class="rightline">I 93</span></li> - <li class="isub1">organic acid, <span class="rightline">I 94</span></li> - <li class="isub1">—— nitrogenous, <span class="rightline">I 99</span></li> - <li class="isub1">—— —— importance of, <span class="rightline">I 100</span></li> - <li class="isub1">amido, <span class="rightline">I 128</span></li> - <li class="isub1">vegetable, <span class="rightline">II 373</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CONFECTIONS</li> - <li class="isub1">evil effects of, <span class="rightline">II 332</span></li> - <li class="isub1">from the standpoint of food value, <span class="rightline">II 333</span></li> - <li class="isub1">allowable, <span class="rightline">II 333</span></li> - <li class="isub1">prohibited, <span class="rightline">II 334</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CONGESTION</li> - <li class="isub1">defined, <span class="rightline">V 1195</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CONSTIPATION</li> - <li class="isub1">milk a relief for, <span class="rightline">I 188</span></li> - <li class="isub1">relation of milk to, <span class="rightline">I 278</span></li> - <li class="isub1">milk diet for, <span class="rightline">I 278</span></li> - <li class="isub1">wheat bran, laxative effects in, <span class="rightline">II 299</span></li> - <li class="isub1">whole rye a remedy for, <span class="rightline">II 300</span></li> - <li class="isub1">—— wheat, a remedy for, <span class="rightline">II 300</span></li> - <li class="isub1">—— barley, a remedy for, <span class="rightline">II 300</span></li> - <li class="isub1">—— oats, a remedy for, <span class="rightline">II 300</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1361" id="Page_1361">[1361]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">causes of, <span class="rightline">II 434</span></li> - <li class="isub1">remedy for, <span class="rightline">II 436</span></li> - <li class="isub1">suggestions for relief of, <span class="rightline">II 437</span></li> - <li class="isub1">menus for, <span class="rightline">II 438</span></li> - <li class="isub1">exercise in, <span class="rightline">II 444</span></li> - <li class="isub1">beverages causing, <span class="rightline">II 446</span></li> - <li class="isub1">what to eat for, <span class="rightline">II 447</span></li> - <li class="isub1">what to omit for, <span class="rightline">II 447</span></li> - <li class="isub1">in infants, <span class="rightline"> V <a href="#Page_1169">1169</a></span></li> - <li class="isub1">a factor in nervousness, <span class="rightline"> V <a href="#Page_1214">1214</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">CONSUMPTION</li> - <li class="isub1">conflicting opinions regarding the cause of, <span class="rightline">II 560</span></li> - <li class="isub1">conditions and occupations predisposing causes of, <span class="rightline">II 561</span></li> - <li class="isub1">modern treatment of, <span class="rightline">II 563</span></li> - <li class="isub1">general diet in, <span class="rightline">II 564</span></li> - <li class="isub1">spring and summer diet in, <span class="rightline">II 565</span></li> - <li class="isub1">special suggestions for treatment in mild cases of, <span class="rightline">II 566</span></li> - <li class="isub1">hygienic rules in, <span class="rightline">II 567</span></li> - <li class="isub1">breathing in, <span class="rightline">II 567</span></li> - <li class="isub1">sleep in, <span class="rightline">II 568</span></li> - <li class="isub1">what to eat in, <span class="rightline">II 568</span></li> - <li class="isub1">what to omit in, <span class="rightline">II 568</span></li> - <li class="isub1">nature's remedy for, <span class="rightline">IV 989</span></li> - <li class="isub1">foods in, <span class="rightline">IV 990</span></li> - <li class="isub1">the use of the spirometer in, <span class="rightline">IV 990</span></li> -</ul> -</div> - -<p class="p6">D</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">DIABETES</li> - <li class="isub1">described, <span class="rightline">II 556</span></li> - <li class="isub1">causes of, <span class="rightline">II 556</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 557</span></li> - <li class="isub1">remedy for, <span class="rightline">II 557</span></li> - <li class="isub1">diet for, <span class="rightline">II 558</span></li> - <li class="isub1">diet in extreme cases of, <span class="rightline">II 558</span></li> - <li class="isub1">foods to eat in, <span class="rightline">II 559</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1362" id="Page_1362">[1362]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">foods to omit in, <span class="rightline">II 559</span></li> - <li class="isub1">special instructions regarding, <span class="rightline">II 560</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIAGNOSIS</li> - <li class="isub1">purpose of, <span class="rightline">II 381</span></li> - <li class="isub1">only correct, <span class="rightline">II 382</span></li> - <li class="isub1">of "lump" in the stomach, <span class="rightline">II 419</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIARRHEA</li> - <li class="isub1">causes of, <span class="rightline">II 474</span></li> - <li class="isub1">cathartics in, <span class="rightline">II 475</span></li> - <li class="isub1">treatment of, <span class="rightline">II 476</span></li> - <li class="isub1">diet in, <span class="rightline">II 476</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIET</li> - <li class="isub1">important considerations regarding, <span class="rightline">I 164</span></li> - <li class="isub1">importance of correct standards in, <span class="rightline">I 221</span></li> - <li class="isub1">of primitive man, <span class="rightline">I 238</span></li> - <li class="isub1">flesh, unnecessary, <span class="rightline">I 238</span></li> - <li class="isub1">milk and eggs not a balanced, <span class="rightline">I 272</span></li> - <li class="isub1">wheat, <span class="rightline">II 290</span></li> - <li class="isub1">for constipation, <span class="rightline">II 429</span></li> - <li class="isub1">for nervous indigestion, <span class="rightline">II 458</span></li> - <li class="isub1">in subacidity, <span class="rightline">II 464</span></li> - <li class="isub1">suggestions in obesity, <span class="rightline">II 496</span></li> - <li class="isub1">in neurasthenia, <span class="rightline">II 509</span></li> - <li class="isub1">in catarrh, <span class="rightline">II 529</span></li> - <li class="isub1">in hay fever, <span class="rightline">II 531</span></li> - <li class="isub1">in asthma, <span class="rightline">II 534</span></li> - <li class="isub1">in influenza, <span class="rightline">II 537</span></li> - <li class="isub1">in insomnia, <span class="rightline">II 541</span></li> - <li class="isub1">in rheumatism, <span class="rightline">II 547</span></li> - <li class="isub1">in diabetes, <span class="rightline">II 560</span></li> - <li class="isub1">in consumption, <span class="rightline">II 564</span></li> - <li class="isub1">in heart trouble, <span class="rightline">II 573</span></li> - <li class="isub1">in dis-eases of the skin, <span class="rightline">II 579</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1363" id="Page_1363">[1363]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">in appendicitis, <span class="rightline">II 584</span></li> - <li class="isub1">errors in, <span class="rightline">II 586</span></li> - <li class="isub1">for cold weather, <span class="rightline">IV 1133</span></li> - <li class="isub1">for hot weather, <span class="rightline">IV 1134</span></li> - <li class="isub1">three classes of, <span class="rightline">V <a href="#Page_1147">1147</a></span></li> - <li class="isub1">the normal, <span class="rightline">V <a href="#Page_1152">1152</a></span></li> - <li class="isub1">radical changes in, <span class="rightline">V <a href="#Page_1152">1152</a></span></li> - <li class="isub1">make patient agree with, <span class="rightline">V <a href="#Page_1153">1153</a></span></li> - <li class="isub1">during embryonic period, <span class="rightline">V <a href="#Page_1156">1156</a></span></li> - <li class="isub1">FOR CHILDREN (ages 1 to 2 years), <span class="rightline">V <a href="#Page_1174">1174</a></span></li> - <li class="isub1">special instructions regarding simplicity in feeding, <span class="rightline">V <a href="#Page_1176">1176-1177</a></span></li> - <li class="isub1">in old age, <span class="rightline">V <a href="#Page_1178">1178</a></span></li> - <li class="isub1">—— importance of, <span class="rightline">V <a href="#Page_1181">1181</a></span></li> - <li class="isub1">for normal athlete, <span class="rightline">V <a href="#Page_1189">1189</a></span></li> - <li class="isub1">(summer) for athletes, <span class="rightline">V <a href="#Page_1191">1191</a></span></li> - <li class="isub1">(winter) for athletes, <span class="rightline">V <a href="#Page_1192">1192</a></span></li> - <li class="isub1">in climatic extremes, <span class="rightline">V <a href="#Page_1193">1193-1199</a></span></li> - <li class="isub1">under normal conditions, <span class="rightline">V <a href="#Page_1200">1200</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIGESTION</li> - <li class="isub1">chemistry of, <span class="rightline">I 139</span></li> - <li class="isub1">uses of, <span class="rightline">I 139</span></li> - <li class="isub1">malt in, <span class="rightline">I 140</span></li> - <li class="isub1">energy required in, <span class="rightline">I 161</span></li> - <li class="isub1">mental influence upon, <span class="rightline">I 162</span></li> - <li class="isub1">secretion of juices in, <span class="rightline">I 163</span></li> - <li class="isub1">important rules to observe to insure good, <span class="rightline">I 164</span></li> - <li class="isub1">experiments in, <span class="rightline">I 175</span></li> - <li class="isub1">mechanics of, <span class="rightline">I 180</span></li> - <li class="isub1">action of enzyms during, <span class="rightline">I 181</span></li> - <li class="isub1">food prepared for, <span class="rightline">I 186</span></li> - <li class="isub1">during sleep, <span class="rightline">I 188</span></li> - <li class="isub1">how affected, <span class="rightline">I 188</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1364" id="Page_1364">[1364]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">x-ray experiment in, <span class="rightline">I 188</span></li> - <li class="isub1">comparative, of cooked and uncooked grain, <span class="rightline">III 597</span></li> - <li class="isub1">true interpretation of the word, <span class="rightline">III 630</span></li> - <li class="isub1">necessity for thorough mastication an aid to, <span class="rightline">I 181</span></li> - <li class="isub1">"bolting" of food in, <span class="rightline">I 181</span></li> - <li class="isub1">secretion of enzyms in, <span class="rightline">I 182</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIGESTIVE EXPERIMENTS</li> - <li class="isub1">to determine the amount of food the body uses, <span class="rightline">I 175</span></li> - <li class="isub1">to determine percentage of waste in food, <span class="rightline">I 176</span></li> - <li class="isub1">to determine amount of time required to pass through the body, <span class="rightline">I 176</span></li> - <li class="isub1">to measure what percentage of food taken is digested, <span class="rightline">I 177</span></li> - <li class="isub1">to determine what foods aid digestion, <span class="rightline">I 178</span></li> - <li class="isub1">to determine what foods hinder digestion, <span class="rightline">I 178</span></li> - <li class="isub1">to determine the laws governing the production of chemical harmony, <span class="rightline">I 178</span></li> - <li class="isub1">to approximately determine the amount of undigested food, <span class="rightline">I 179</span></li> - <li class="isub1">to determine the digestibility of each particular food, <span class="rightline">I 179</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIGESTIVE JUICES</li> - <li class="isub1">gastric juice, <span class="rightline">I 144</span></li> - <li class="isub1">—— composition of, <span class="rightline">I 147</span></li> - <li class="isub1">—— formation of, <span class="rightline">I 148</span></li> - <li class="isub1">—— action of, <span class="rightline">I 148</span></li> - <li class="isub1">pancreatic juice, <span class="rightline">I 153</span></li> - <li class="isub1">—— composition of, <span class="rightline">I 153</span></li> - <li class="isub1">—— action of, <span class="rightline">I 154</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1365" id="Page_1365">[1365]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">amylopsin, properties of, <span class="rightline">I 154</span></li> - <li class="isub1">trypsin, properties of, <span class="rightline">I 164</span></li> - <li class="isub1">steapsin, properties of, <span class="rightline">I 154</span></li> - <li class="isub1">bile, <span class="rightline">I 153</span></li> - <li class="isub1">—— function of, <span class="rightline">I 153</span></li> - <li class="isub1">pepsin, <span class="rightline">I 155</span></li> - <li class="isub1">—— action of, <span class="rightline">I 155</span></li> - <li class="isub1">saliva, <span class="rightline">I 161</span></li> - <li class="isub1">—— secretion of, <span class="rightline">I 161</span></li> - <li class="isub1">the influence of the mind upon the action of the, <span class="rightline">I 162</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIGESTIVE ORGANS</li> - <li class="isub1">chemical changes in, <span class="rightline">I 165</span></li> - <li class="isub1">peristaltic action of, <span class="rightline">I 187</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DISACCHARIDS</li> - <li class="isub1">cane sugar, <span class="rightline">I 112</span></li> - <li class="isub1">beet sugar, <span class="rightline">I 112</span></li> - <li class="isub1">maltose, <span class="rightline">I 113</span></li> - <li class="isub1">lactose, <span class="rightline">I 113</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIGESTIVE TABLES</li> - <li class="isub1">inaccuracy of, <span class="rightline">I 145</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIS-EASE</li> - <li class="isub1">difference between ease and, <span class="rightline">I 14</span></li> - <li class="isub1">indications of, <span class="rightline">II 394</span></li> - <li class="isub1">true diagnosis of, <span class="rightline">II 396</span></li> - <li class="isub1">defined, <span class="rightline">II 407</span></li> - <li class="isub1">classification of, <span class="rightline">II 412</span></li> - <li class="isub1">nature's warning, <span class="rightline">II 674</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DIS-EASES OF THE SKIN</li> - <li class="isub1">kinds of, <span class="rightline">II 575</span></li> - <li class="isub1">causes of, <span class="rightline">II 575</span></li> - <li class="isub1">eczema, <span class="rightline">II 577</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1366" id="Page_1366">[1366]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">—— treatment of, <span class="rightline">II 578</span></li> - <li class="isub1">—— diet for, <span class="rightline">II 579</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DISORDERS (COMMON)</li> - <li class="isub1">their causes and cure, <span class="rightline">I 405</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">DRUGS</li> - <li class="isub1">analysis of, <span class="rightline">II 343</span></li> - <li class="isub1">declining use of, <span class="rightline">II 346</span></li> - <li class="isub1">alkaloids in, <span class="rightline">II 349</span></li> - <li class="isub1">opium, <span class="rightline">II 350</span></li> - <li class="isub1">morphin, <span class="rightline">II 351</span></li> - <li class="isub1">cocain, <span class="rightline">II 353</span></li> - <li class="isub1">nux vomica, <span class="rightline">II 356</span></li> - <li class="isub1">strychnin, <span class="rightline">II 356</span></li> - <li class="isub1">quinin, <span class="rightline">II 356</span></li> - <li class="isub1">acetanilid, <span class="rightline">II 358</span></li> - <li class="isub1">laudanum, <span class="rightline">II 360</span></li> - <li class="isub1">paregoric, <span class="rightline">II 360</span></li> - <li class="isub1">codein, <span class="rightline">II 360</span></li> - <li class="isub1">lyoscine, <span class="rightline">II 360</span></li> - <li class="isub1">atropin, <span class="rightline">II 360</span></li> - <li class="isub1">hellebore, <span class="rightline">II 360</span></li> - <li class="isub1">chloroform, <span class="rightline">II 372</span></li> - <li class="isub1">ether, <span class="rightline">II 372</span></li> - <li class="isub1">chloral, <span class="rightline">II 372</span></li> - <li class="isub1">mercury, <span class="rightline">II 373</span></li> - <li class="isub1">potassium iodid, <span class="rightline">II 374</span></li> - <li class="isub1">purgatives and cathartics, <span class="rightline">II 375</span></li> - <li class="isub1">authentic information on, <span class="rightline">II 377</span></li> - <li class="isub1">supposed magical effect of, <span class="rightline">II 384</span></li> -</ul> -</div> - - -<p><span class="pagenum"><a name="Page_1367" id="Page_1367">[1367]</a></span></p> - -<p class="p6">E</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">EATING</li> - <li class="isub1">flesh produces appetite for stimulants, <span class="rightline">I 243</span></li> - <li class="isub2">—— habit disappearing, <span class="rightline">I 249</span></li> - <li class="isub1">correctly a cure for the drink habit, <span class="rightline">II 369</span></li> - <li class="isub1">over, <span class="rightline">II 413</span></li> - <li class="isub2">—— causes of, <span class="rightline">II 414</span></li> - <li class="isub1">scientifically, <span class="rightline">III 667</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ECZEMA</li> - <li class="isub1">described, <span class="rightline">II 577</span></li> - <li class="isub1">treatment of, <span class="rightline">II 578</span></li> - <li class="isub1">chronic, diet in, <span class="rightline">II 579</span></li> - <li class="isub1">menus in, <span class="rightline">IV 1023</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">EGGS</li> - <li class="isub1">food value of, <span class="rightline">I 269</span></li> - <li class="isub1">composition of, <span class="rightline">I 271</span></li> - <li class="isub1">nutritive contents of, <span class="rightline">I 271</span></li> - <li class="isub1">as a diet for convalescents, <span class="rightline">I 272</span></li> - <li class="isub1">tables of digestive harmonies and disharmonies of, <span class="rightline">III 610</span></li> - <li class="isub1">how to coddle, <span class="rightline">III 677</span></li> - <li class="isub1">uncooked, <span class="rightline">III 678</span></li> - <li class="isub1">baked omelet (how made), <span class="rightline">III 678</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ELEMENTS</li> - <li class="isub1">chemical, in the body, <span class="rightline">I 3</span></li> - <li class="isub1">chemical, <span class="rightline">I 27</span></li> - <li class="isub2">—— number of, <span class="rightline">I 28</span></li> - <li class="isub1">mineral sulphur, <span class="rightline">I 73</span></li> - <li class="isub1">hydrogen sulfid, <span class="rightline">I 74</span></li> - <li class="isub1">carbon disulfid, <span class="rightline">I 74</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">EMACIATION (UNDERWEIGHT)</li> - <li class="isub1">effects of, <span class="rightline">II 477</span></li> - <li class="isub1">causes of, <span class="rightline">II 479</span></li> - <li class="isub1">mental factors in, <span class="rightline">II 480</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 481</span></li> - <li class="isub1">remedy for, <span class="rightline">II 482</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1368" id="Page_1368">[1368]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">important factors in, <span class="rightline">II 483</span></li> - <li class="isub1">foods in, <span class="rightline">II 484</span></li> - <li class="isub1">milk and eggs in, <span class="rightline">II 484</span></li> - <li class="isub1">constipation a factor in, <span class="rightline">II 485</span></li> - <li class="isub1">chronic, its cause and remedy, <span class="rightline">II 486</span></li> - <li class="isub1">extreme, diet in, <span class="rightline">II 489</span></li> - <li class="isub1">weight, tables in, <span class="rightline">II 492</span></li> - <li class="isub1">in infancy, <span class="rightline">V <a href="#Page_1173">1173</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ENERGY</li> - <li class="isub1">food, a producer of, <span class="rightline">I 199</span></li> - <li class="isub1">how measured, <span class="rightline">I 200</span></li> - <li class="isub1">fat chief source of, <span class="rightline">I 209</span></li> - <li class="isub1">grain a source of, <span class="rightline">II 295</span></li> - <li class="isub1">explained, <span class="rightline">III 639</span></li> - <li class="isub1">determined, <span class="rightline">III 640</span></li> - <li class="isub1">the mystery of, <span class="rightline">V <a href="#Page_1309">1309</a></span></li> - <li class="isub1">food and, <span class="rightline">V <a href="#Page_1310">1310</a></span></li> - <li class="isub1">required for work, <span class="rightline">V <a href="#Page_1311">1311</a></span></li> - <li class="isub1">relation of sleep to expenditure of, <span class="rightline">V <a href="#Page_1312">1312</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ENZYMS</li> - <li class="isub1">properties of, <span class="rightline">I 139</span></li> - <li class="isub1">fermentation due to, <span class="rightline">I 140</span></li> - <li class="isub1">malt, a digestive, <span class="rightline">I 140</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">ETHER</li> - <li class="isub1">uses of, <span class="rightline">I 94</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">EVOLUTION OF MAN</li> - <li class="isub1">evolution, what it is, <span class="rightline">V <a href="#Page_1255">1255</a></span></li> - <li class="isub1">study of man in the, <span class="rightline">V <a href="#Page_1255">1255</a></span></li> - <li class="isub1">significance of the term, <span class="rightline">V <a href="#Page_1258">1258</a></span></li> - <li class="isub1">difference between inherited and acquired characteristics in the, <span class="rightline">V <a href="#Page_1260">1260</a></span></li> - <li class="isub1">the three great proofs of the, <span class="rightline">V <a href="#Page_1261">1261</a></span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1369" id="Page_1369">[1369]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">early forms of animal life in the, <span class="rightline">V <a href="#Page_1262">1262</a></span></li> - <li class="isub1">the single cell, nucleus in, <span class="rightline">V <a href="#Page_1263">1263</a></span></li> - <li class="isub1">development of the human embryo in the, <span class="rightline">V <a href="#Page_1264">1264</a></span></li> - <li class="isub1">animal kinship in, <span class="rightline">V <a href="#Page_1265">1265</a></span></li> - <li class="isub1">blood comparisons in man and apes, <span class="rightline">V <a href="#Page_1266">1266</a></span></li> - <li class="isub1">difference in the development of man and apes, <span class="rightline">V <a href="#Page_1267">1267</a></span></li> - <li class="isub1">power of speech a factor in, <span class="rightline">V <a href="#Page_1267">1267</a></span></li> - <li class="isub1">habits and progress in, <span class="rightline">V <a href="#Page_1312">1268</a></span></li> - <li class="isub1">factors that determine survival of races during the, <span class="rightline">V <a href="#Page_1269">1269</a></span></li> - <li class="isub1">habits and customs detrimental to life in, <span class="rightline">V <a href="#Page_1270">1270</a></span></li> - <li class="isub1">changes of organs in, <span class="rightline">V <a href="#Page_1271">1271</a></span></li> - <li class="isub1">"natural" diet in, <span class="rightline">V <a href="#Page_1273">1273</a></span></li> - <li class="isub1">dietetic development in, <span class="rightline">V <a href="#Page_1274">1274</a></span></li> - <li class="isub1">facts regarding the, <span class="rightline">V <a href="#Page_1275">1275</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">EXERCISE</li> - <li class="isub1">a necessity, <span class="rightline">II 444</span></li> - <li class="isub1">in infancy, <span class="rightline">V <a href="#Page_1171">1171</a></span></li> - <li class="isub1">in childhood, <span class="rightline">V <a href="#Page_1329">1329</a></span></li> - <li class="isub1">constructive ages 15-25, <span class="rightline">V <a href="#Page_1330">1330</a></span></li> - <li class="isub1">for purifying the blood, <span class="rightline">V <a href="#Page_1331">1331</a></span></li> - <li class="isub1">properly nourished body demands a certain amount of, <span class="rightline">V <a href="#Page_1332">1332</a></span></li> - <li class="isub1">physiology of, <span class="rightline">V <a href="#Page_1333">1333</a></span></li> - <li class="isub1">growth produced by, <span class="rightline">V <a href="#Page_1334">1334</a></span></li> - <li class="isub1">brain and nerve force produced by, <span class="rightline">V <a href="#Page_1334">1334</a></span></li> - <li class="isub1">blood circulation increased by, <span class="rightline">V <a href="#Page_1335">1335</a></span></li> - <li class="isub1">evil effects of long continued, <span class="rightline">V <a href="#Page_1336">1336</a></span></li> - <li class="isub1">different kinds of exhaustion produced by, <span class="rightline">V <a href="#Page_1336">1336</a></span></li> - <li class="isub1">the causes of soreness or stiffness of the muscles due to, <span class="rightline">V <a href="#Page_1337">1337</a></span></li> - <li class="isub1">endurance of vegetable composition with meat eaters, <span class="rightline">V <a href="#Page_1337">1337</a></span></li> - <li class="isub1">body waste in, <span class="rightline">V <a href="#Page_1338">1338</a></span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1370" id="Page_1370">[1370]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">tensing as an, <span class="rightline">V <a href="#Page_1339">1339</a></span></li> - <li class="isub1">vibratory, <span class="rightline">V <a href="#Page_1339">1339</a></span></li> - <li class="isub1">heavyweight, <span class="rightline">V <a href="#Page_1340">1340</a></span></li> - <li class="isub1">indoor, <span class="rightline">V <a href="#Page_1340">1340</a></span></li> - <li class="isub1">for school children, <span class="rightline">V <a href="#Page_1341">1341</a></span></li> - <li class="isub1">dancing as an, <span class="rightline">V <a href="#Page_1341">1341</a></span></li> - <li class="isub1">importance of outdoor, <span class="rightline">V <a href="#Page_1341">1341</a></span></li> - <li class="isub1">for the city dweller, <span class="rightline">V <a href="#Page_1342">1342</a></span></li> - <li class="isub1">that give best the results, <span class="rightline">V <a href="#Page_1342">1342</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">EXERCISE</li> - <li class="isub1">PROGRAM FOR DAILY EXERCISES</li> - <li class="isub2">exercise No, 1, <span class="rightline">V <a href="#Page_1343">1343</a></span></li> - <li class="isub2">exercise No, 2, <span class="rightline">V <a href="#Page_1344">1344</a></span></li> - <li class="isub2">exercise No, 3, <span class="rightline">V <a href="#Page_1344">1344</a></span></li> - <li class="isub2">exercise No, 4, <span class="rightline">V <a href="#Page_1345">1345</a></span></li> - <li class="isub2">exercise No, 5, <span class="rightline">V <a href="#Page_1345">1345</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">EXHAUSTION</li> - <li class="isub1">causes of, <span class="rightline">II 399</span></li> -</ul> -</div> - - -<p class="p6">F</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">FASTING (AND NO BREAKFAST PLAN)</li> - <li class="isub1">data secured from,<span class="rightline">V <a href="#Page_1311">1311</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">FATS</li> - <li class="isub1">composition of, <span class="rightline">I 122</span></li> - <li class="isub1">formation of, <span class="rightline">I 122</span></li> - <li class="isub1">mineral, <span class="rightline">I 123</span></li> - <li class="isub1">olein, <span class="rightline">I 123</span></li> - <li class="isub1">butyrin, <span class="rightline">I 123</span></li> - <li class="isub1">butter dairy, <span class="rightline">I 123</span></li> - <li class="isub1">butter artificial, <span class="rightline">I 123</span></li> - <li class="isub1">stearin, <span class="rightline">I 123</span></li> - <li class="isub1">oleomargarin, <span class="rightline">I 123</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1371" id="Page_1371">[1371]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">rancid, <span class="rightline">I 125</span></li> - <li class="isub1">digestion of, <span class="rightline">I 156</span></li> - <li class="isub1">unwholesome, <span class="rightline">I 157</span></li> - <li class="isub1">metabolism of, <span class="rightline">I 205</span></li> - <li class="isub1">absorption of body, <span class="rightline">I 206</span></li> - <li class="isub1">human, <span class="rightline">I 207</span></li> - <li class="isub1">distinction between tallow, lard, olive oil, <span class="rightline">I 207</span></li> - <li class="isub1">animal, <span class="rightline">I 254</span></li> - <li class="isub1">chemical change in frying, <span class="rightline">I 255</span></li> - <li class="isub1">chemical difference in, <span class="rightline">I 256</span></li> - <li class="isub1">effects of heat on, <span class="rightline">III 595</span></li> - <li class="isub1">tables of digestive harmonies and disharmonies of, <span class="rightline">III 609</span></li> - <li class="isub1">purpose of, <span class="rightline">III 626</span></li> - <li class="isub1">a source of heat, <span class="rightline">I 209</span></li> - <li class="isub1">the chief source of energy, <span class="rightline">I 209</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">FERMENTATION</li> - <li class="isub1">causes of, <span class="rightline">I 172, II 425</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 426</span></li> - <li class="isub1">results of, <span class="rightline">II 427</span></li> - <li class="isub1">remedy for, <span class="rightline">II 428</span></li> - <li class="isub1">diet for, <span class="rightline">II 428</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">FISH</li> - <li class="isub1">nutrients in, <span class="rightline">I 260</span></li> - <li class="isub1">as brain food, <span class="rightline">I 261</span></li> - <li class="isub1">superior to flesh food, <span class="rightline">I 261</span></li> - <li class="isub1">selection of, <span class="rightline">III 678</span></li> - <li class="isub1">preparation of, <span class="rightline">III 678</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">FLUORIN</li> - <li class="isub1">a gas, <span class="rightline">I 73</span></li> - <li class="isub1">action of, <span class="rightline">I 73</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1372" id="Page_1372">[1372]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">FOOD</li> - <li class="isub1">preparation of, <span class="rightline">I 15</span></li> - <li class="isub1">chemistry of, <span class="rightline">I 15, I 21</span></li> - <li class="isub1">how to select, <span class="rightline">I 16</span></li> - <li class="isub1">how to combine, <span class="rightline">I 16</span></li> - <li class="isub1">how to proportion, <span class="rightline">I 16</span></li> - <li class="isub1">how to determine quantity, <span class="rightline">I 16</span></li> - <li class="isub1">science, <span class="rightline">I 19, I 20</span></li> - <li class="isub1">importance of, <span class="rightline">I 4</span></li> - <li class="isub1">classes of, <span class="rightline">I 105</span></li> - <li class="isub1">analysis of, <span class="rightline">I 106</span></li> - <li class="isub1">maltose in, <span class="rightline">I 118</span></li> - <li class="isub1">predigested, <span class="rightline">I 141</span></li> - <li class="isub1">manufacture of, <span class="rightline">I 141</span></li> - <li class="isub1">predigested, comparison of, <span class="rightline">I 146</span></li> - <li class="isub1">mastication of, <span class="rightline">I 150-183</span></li> - <li class="isub1">digestibility of, comparative, <span class="rightline">I 159</span></li> - <li class="isub1">fermentation of, <span class="rightline">I 164</span></li> - <li class="isub1">decomposition of, <span class="rightline">I 173</span></li> - <li class="isub1">determining quantity of, <span class="rightline">I 177</span></li> - <li class="isub1">values, <span class="rightline">I 178</span></li> - <li class="isub1">breakfast, <span class="rightline">I 182</span></li> - <li class="isub1">tissue builder as, <span class="rightline">I 195</span></li> - <li class="isub1">importance of protein in, <span class="rightline">I 209</span></li> - <li class="isub1">standards of, <span class="rightline">I 217</span></li> - <li class="isub1">endurance tests of, <span class="rightline">I 219</span></li> - <li class="isub1">government standards of, <span class="rightline">I 220</span></li> - <li class="isub1">dietary standards of, <span class="rightline">I 222</span></li> - <li class="isub1">correct dietary standards of, <span class="rightline">I 225</span></li> - <li class="isub1">quantity required, <span class="rightline">I 226</span></li> - <li class="isub1">proportion of fat required in, <span class="rightline">I 228</span></li> - <li class="isub1">fallacy of nitrogenous, <span class="rightline">I 229</span></li> - <li class="isub1">influence of religion on, <span class="rightline">I 235</span></li> - <li class="isub1">a factor in producing physical and mental power, <span class="rightline">I 240</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1373" id="Page_1373">[1373]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">unscientific to use meat as, <span class="rightline">I 241</span></li> - <li class="isub1">rare meat unfit for, <span class="rightline">I 258</span></li> - <li class="isub1">in contagious dis-eases, <span class="rightline">I 258</span></li> - <li class="isub1">fish as a, <span class="rightline">I 260</span></li> - <li class="isub1">superiority of fish as a, <span class="rightline">I 261</span></li> - <li class="isub1">oysters as a, <span class="rightline">I 262</span></li> - <li class="isub1">clams as a, <span class="rightline">I 262</span></li> - <li class="isub1">shell-fish as a, <span class="rightline">I 262</span></li> - <li class="isub1">poultry as a, <span class="rightline">I 262</span></li> - <li class="isub1">superiority of poultry as a, <span class="rightline">I 263</span></li> - <li class="isub1">comparative analyses of, <span class="rightline">I 264</span></li> - <li class="isub1">feeding of poultry for, <span class="rightline">I 265</span></li> - <li class="isub1">cheese as a, <span class="rightline">I 282</span></li> - <li class="isub1">butter considered as a, <span class="rightline">I 283</span></li> - <li class="isub1">wheat considered as a, <span class="rightline">II 290</span></li> - <li class="isub1">grain as a remedial, <span class="rightline">II 298</span></li> - <li class="isub1">white potato as a, <span class="rightline">II 321</span></li> - <li class="isub1">relative value of salads as, <span class="rightline">II 321</span></li> - <li class="isub1">relative value of water melon as a, <span class="rightline">II 323</span></li> - <li class="isub1">relative value of musk melon as a, <span class="rightline">II 323</span></li> - <li class="isub1">honey compared as a, <span class="rightline">II 330</span></li> - <li class="isub1">life dependent upon, <span class="rightline">II 345</span></li> - <li class="isub1">substitution of, <span class="rightline">II 439</span></li> - <li class="isub1">staples, <span class="rightline">II 440</span></li> - <li class="isub1">list of constipating, <span class="rightline">II 446</span></li> - <li class="isub1">list of laxative, <span class="rightline">II 446</span></li> - <li class="isub1">that reduces fat, <span class="rightline">II 498</span></li> - <li class="isub1">in obesity, <span class="rightline">II 502</span></li> - <li class="isub1">in locomotor ataxia, <span class="rightline">II 519</span></li> - <li class="isub1">to eat in case of colds, <span class="rightline">II 524</span></li> - <li class="isub1">to eat in catarrh, <span class="rightline">II 530</span></li> - <li class="isub1">in hay fever, <span class="rightline">II 532</span></li> - <li class="isub1">combinations, <span class="rightline">III 602</span></li> - <li class="isub1">quantity an important factor, <span class="rightline">III 604</span></li> - <li class="isub1">instinct a safe guide in selecting, <span class="rightline">III 605</span></li> - <li class="isub1">tables, how to interpret, <span class="rightline">III 607</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1374" id="Page_1374">[1374]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">tables of digestive harmonies and disharmonies, <span class="rightline">III 609</span></li> - <li class="isub1">fats, <span class="rightline">III 609</span></li> - <li class="isub1">eggs, <span class="rightline">III 610</span></li> - <li class="isub1">milk, <span class="rightline">III 611</span></li> - <li class="isub1">nuts, <span class="rightline">III 612</span></li> - <li class="isub1">grains, <span class="rightline">III 613</span></li> - <li class="isub1">vegetables, <span class="rightline">III 614</span></li> - <li class="isub1">acid fruits, <span class="rightline">III 615</span></li> - <li class="isub1">sweet fruits, <span class="rightline">III 616</span></li> - <li class="isub1">sugars, <span class="rightline">III 617</span></li> - <li class="isub1">simple classification of, <span class="rightline">III 621</span></li> - <li class="isub1">based on principal nutritive substances, <span class="rightline">III 624</span></li> - <li class="isub1">purposes of different classes of, <span class="rightline">III 625</span></li> - <li class="isub1">difference between digestibility and assimilability of, <span class="rightline">III 630</span></li> - <li class="isub1">table showing comparative assimilability carbohydrate and</li> - <li class="isub2">water content of various classes of food, <span class="rightline">III 632</span></li> - <li class="isub1">purpose of the vieno table in, <span class="rightline">III 634</span></li> - <li class="isub1">vieno system of, <span class="rightline">III 645</span></li> - <li class="isub1">values, measurement of, <span class="rightline">III 639</span></li> - <li class="isub1">values, measurement of—(old system), <span class="rightline">III 642</span></li> - <li class="isub1">amount of nitrogen in, incorrect standards, <span class="rightline">III 645</span></li> - <li class="isub1">incorrect standards of measurement of, <span class="rightline">III 646</span></li> - <li class="isub1">what constitutes a true, <span class="rightline">III 647</span></li> - <li class="isub1">explanation of vieno system of food measurement, <span class="rightline">III 648</span></li> - <li class="isub1">edible portion of, <span class="rightline">III 650</span></li> - <li class="isub1">how to reduce foods to vienos, <span class="rightline">III 651</span></li> - <li class="isub1">nitrogen factor in, <span class="rightline">III 651</span></li> - <li class="isub1">direct method of calculating available nitrogen in, <span class="rightline">III 655, III 663</span></li> - <li class="isub1">curative value of, <span class="rightline">III 668</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1375" id="Page_1375">[1375]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">for children (see menus for children), <span class="rightline">III 687</span></li> - <li class="isub1">in cirrhosis of the liver, <span class="rightline">III 823</span></li> - <li class="isub1">in consumption, <span class="rightline">IV 989-990</span></li> - <li class="isub1">in pregnancy, <span class="rightline">IV 1033</span></li> - <li class="isub1">selection, combination and proportion of, <span class="rightline"><a href="#Page_1149">V 1149, </a> <a href="#Page_1152">V 1152</a></span></li> - <li class="isub1">according to age, <span class="rightline"><a href="#Page_1149">V 1149</a></span></li> - <li class="isub1">according to time of year, <span class="rightline"><a href="#Page_1151">V 1151</a></span></li> - <li class="isub1">according to work or activity, <span class="rightline"><a href="#Page_1151">V 1151</a></span></li> - <li class="isub1">and energy, <span class="rightline"><a href="#Page_1310">V 1310</a></span></li> - <li class="isub1">relative importance of air, water and, <span class="rightline"><a href="#Page_1313">V 1313</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">FORMALDEHYDE</li> - <li class="isub1">uses of, <span class="rightline">I 93</span></li> - <li class="isub1">an artificial preservative, <span class="rightline">I 93</span></li> - <li class="isub1">a poison to the human system, <span class="rightline">I 93</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">FOWL</li> - <li class="isub1">selection of, <span class="rightline">III 678</span></li> - <li class="isub1">preparation of, <span class="rightline">III 678</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">FRUITS</li> - <li class="isub1">composition of, <span class="rightline">II 309</span></li> - <li class="isub1">dietetic value of, <span class="rightline">II 310</span></li> - <li class="isub1">effect of acid, <span class="rightline">II 312</span></li> - <li class="isub1">classification according to acidity, <span class="rightline">II 312</span></li> - <li class="isub1">evils of acid, <span class="rightline">II 314</span></li> - <li class="isub1">value of sub-acid, <span class="rightline">II 315</span></li> - <li class="isub1">value of non-acid, <span class="rightline">II 316</span></li> - <li class="isub1">canned, <span class="rightline">II 316</span></li> - <li class="isub1">evaporated, <span class="rightline">II 316</span></li> - <li class="isub1">fresh, <span class="rightline">II 317</span></li> - <li class="isub1">tables of digestive harmonies and disharmonies of acid, <span class="rightline">III 615</span></li> - <li class="isub1">tables of digestive harmonies and disharmonies of sweet, <span class="rightline">III 616</span></li> - <li class="isub1">bananas, <span class="rightline">III 675</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1376" id="Page_1376">[1376]</a></span></p> - -<p class="p6">G</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">GALACTOSE</li> - <li class="isub1">formation of, <span class="rightline">I 111</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">GAME</li> - <li class="isub1">as a food, <span class="rightline">I 268</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">GAS DILATATION (GASTRITIS)</li> - <li class="isub1">symptoms of, <span class="rightline">II 432-447</span></li> - <li class="isub1">what to eat in, <span class="rightline">II 432</span></li> - <li class="isub1">what to omit in, <span class="rightline">II 433</span></li> - <li class="isub1">causes of, <span class="rightline">II 449</span></li> - <li class="isub1">remedy for, <span class="rightline">II 450</span></li> - <li class="isub1">food to be used in treatment of, <span class="rightline">II 452</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">GASTRIC JUICE</li> - <li class="isub1">composition of, <span class="rightline">I 147</span></li> - <li class="isub1">formation of, <span class="rightline">I 148</span></li> - <li class="isub1">its action on fat, <span class="rightline">I 148</span></li> - <li class="isub1">rennet of the, <span class="rightline">I 151</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">GASTRITIS</li> - <li class="isub1">(also see gas dilatation), <span class="rightline">II 432</span></li> - <li class="isub1">causes of, <span class="rightline">II 449</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 449</span></li> - <li class="isub1">diagnosis of, <span class="rightline">II 450</span></li> - <li class="isub1">treatment of, <span class="rightline">II 450</span></li> - <li class="isub1">diet in, <span class="rightline">II 450</span></li> - <li class="isub1">food in, <span class="rightline">II 452</span></li> - <li class="isub1">what to eat in, <span class="rightline">II 452</span></li> - <li class="isub1">what to omit in, <span class="rightline">II 452</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1377" id="Page_1377">[1377]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">GLOBULINS</li> - <li class="isub1">sources of, <span class="rightline">I 129</span></li> - <li class="isub1">properties, <span class="rightline">I 129</span></li> - <li class="isub1">types of, <span class="rightline">I 130</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">GLUCOSE</li> - <li class="isub1">percentage in the blood, <span class="rightline">I 204</span></li> - <li class="isub1">function of, <span class="rightline">I 204</span></li> - <li class="isub1">manufacture of, <span class="rightline">II 328</span></li> - <li class="isub1">composition of, <span class="rightline">II 328</span></li> - <li class="isub1">uses of, <span class="rightline">II 329</span></li> - <li class="isub1">an article of food, <span class="rightline">II 329</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">GLYCOGEN</li> - <li class="isub1">sources of, <span class="rightline">I 118</span></li> - <li class="isub1">formation of, <span class="rightline">I 118</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">GOUT</li> - <li class="isub1">causes of, <span class="rightline">II 546</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 547</span></li> - <li class="isub1">remedy for, <span class="rightline">II 547</span></li> - <li class="isub1">diet in, <span class="rightline">II 548</span></li> - <li class="isub1">what to eat in, <span class="rightline">II 550</span></li> - <li class="isub1">what to omit in, <span class="rightline">II 550</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">GRAIN</li> - <li class="isub1">cooked, <span class="rightline">I 184</span></li> - <li class="isub1">government experiments with, <span class="rightline">I 185</span></li> - <li class="isub1">uncooked, <span class="rightline">I 185</span></li> - <li class="isub1">nutritive value of, <span class="rightline">II 289</span></li> - <li class="isub1">wheat, <span class="rightline">II 290</span></li> - <li class="isub1">rye, <span class="rightline">II 291</span></li> - <li class="isub1">barley, <span class="rightline">II 292</span></li> - <li class="isub1">oats, <span class="rightline">II 293</span></li> - <li class="isub1">corn, <span class="rightline">II 293</span></li> - <li class="isub1">rice, <span class="rightline">II 294</span></li> - <li class="isub1">buckwheat, <span class="rightline">II 294</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1378" id="Page_1378">[1378]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">uses of, <span class="rightline">II 295</span></li> - <li class="isub1">as a remedial food, <span class="rightline">II 298</span></li> - <li class="isub1">tables of digestive harmonies and disharmonies of, <span class="rightline">III 613</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">GUMS</li> - <li class="isub1">varieties of, <span class="rightline">I 120</span></li> -</ul> -</div> - -<p class="p6">H</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">HABITS</li> - <li class="isub1">man a creature of, <span class="rightline">I 223</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HAY FEVER</li> - <li class="isub1">described, <span class="rightline">II 519</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 531</span></li> - <li class="isub1">remedy for, <span class="rightline">II 531</span></li> - <li class="isub1">diet for, <span class="rightline">II 531</span></li> - <li class="isub1">foods to eat in, <span class="rightline">II 532</span></li> - <li class="isub1">foods to omit in, <span class="rightline">II 532</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HEALTH</li> - <li class="isub1">influence of mind on, <span class="rightline">II 385</span></li> - <li class="isub1">laws of, <span class="rightline">II 396</span></li> - <li class="isub1">definition of, <span class="rightline">II 405</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HEART TROUBLE</li> - <li class="isub1">gas, a cause of, <span class="rightline">II 448-572</span></li> - <li class="isub1">early symptoms of, <span class="rightline">II 570</span></li> - <li class="isub1">medical misconceptions of, <span class="rightline">II 570</span></li> - <li class="isub1">causes of, <span class="rightline">II 571</span></li> - <li class="isub1">diet for, <span class="rightline">II 573</span></li> - <li class="isub1">exercise for, <span class="rightline">II 574</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HEAT</li> - <li class="isub1">production of, <span class="rightline">I 41</span></li> - <li class="isub1">body determination of, <span class="rightline">I 42</span></li> - <li class="isub1">a measure of energy, <span class="rightline">I 198</span></li> - <li class="isub1">units, <span class="rightline">I 199</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1379" id="Page_1379">[1379]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">HEMOGLOBIN</li> - <li class="isub1">component parts of, <span class="rightline">I 130</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HEMORRHOIDS</li> - <li class="isub1">(see Piles), <span class="rightline">II 471</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HEREDITY, <span class="rightline">V <a href="#Page_1293">1293</a></span></li> - <li class="isub1">so-called wonders of microscopic study of reproductive cells in, <span class="rightline"><a href="#Page_1294">V 1294</a></span></li> - <li class="isub1">chromosoms in different species, <span class="rightline"><a href="#Page_1294">V 1294</a></span></li> - <li class="isub1">action of, <span class="rightline"><a href="#Page_1294">V 1294</a></span></li> - <li class="isub1">what it is, <span class="rightline"><a href="#Page_1295">V 1295</a></span></li> - <li class="isub1">characteristics not due to, <span class="rightline"><a href="#Page_1296">V 1296</a></span></li> - <li class="isub1">summary of facts regarding sex and, <span class="rightline"><a href="#Page_1297">V 1297</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HERNIA</li> - <li class="isub1">causes of, <span class="rightline">II 443</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HONEY</li> - <li class="isub1">food value of, <span class="rightline">II 330</span></li> - <li class="isub1">composition of, <span class="rightline">II 331</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HUMAN ILLS</li> - <li class="isub1">chiefly due to dis-eases and conditions originating in the stomach, <span class="rightline">I 4</span></li> - <li class="isub1">(see chart showing dis-eases caused by superacidity), <span class="rightline">I 9</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HYDROCARBONS</li> - <li class="isub1">definition of, <span class="rightline">I 89</span></li> - <li class="isub1">uses of, <span class="rightline">I 89</span></li> - <li class="isub1">where found, <span class="rightline">I 89</span></li> - <li class="isub1">how formed, <span class="rightline">I 90</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1380" id="Page_1380">[1380]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">HYDROCHLORIC ACID</li> - <li class="isub1">how formed, <span class="rightline">I 64</span></li> - <li class="isub1">action of, <span class="rightline">I 65</span></li> - <li class="isub1">its importance in digestion, <span class="rightline">I 66</span></li> - <li class="isub1">chemical symbols of, <span class="rightline">I 67</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">HYDROGEN</li> - <li class="isub1">where found, <span class="rightline">I 42</span></li> - <li class="isub1">physical properties, <span class="rightline">I 43</span></li> - <li class="isub1">chemical properties of, <span class="rightline">I 43</span></li> - <li class="isub1">gas, <span class="rightline">I 45</span></li> -</ul> -</div> - -<p class="p6">I</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">INDIGESTION (ACUTE)</li> - <li class="isub1">important suggestions regarding, <span class="rightline">III 807</span></li> - <li class="isub1">treatment for, <span class="rightline">III 807</span></li> - <li class="isub1">what to eat in, <span class="rightline">III 807</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">INFANT FEEDING</li> - <li class="isub1">great mortality due to wrong, <span class="rightline"><a href="#Page_1154">V 1154</a></span></li> - <li class="isub1">two points of view on, <span class="rightline"><a href="#Page_1155">V 1155</a></span></li> - <li class="isub1">mothers' milk in, <span class="rightline"><a href="#Page_1162">V 1162</a></span></li> - <li class="isub1">general rules to be observed in, <span class="rightline"><a href="#Page_1164">V 1164</a></span></li> - <li class="isub1">modification of milk in, <span class="rightline"><a href="#Page_1165">V 1165</a></span></li> - <li class="isub1">preparation of food in, <span class="rightline"><a href="#Page_1165">V 1165</a></span></li> - <li class="isub1">quantity of food in, <span class="rightline"><a href="#Page_1166">V 1166</a></span></li> - <li class="isub1">frequency of feeding, <span class="rightline"><a href="#Page_1166">V 1166</a></span></li> - <li class="isub1">disastrous results of too frequent, <span class="rightline"><a href="#Page_1168">V 1168</a></span></li> - <li class="isub1">importance of cleanliness in preparation of food, <span class="rightline"><a href="#Page_1168">V 1168</a></span></li> - <li class="isub1">constipation in, <span class="rightline"><a href="#Page_1169">V 1169</a></span></li> - <li class="isub1">composition and color of stools in, <span class="rightline"><a href="#Page_1169">V 1169</a></span></li> - <li class="isub1">temperature of food in, <span class="rightline"><a href="#Page_1173">V 1173</a></span></li> - <li class="isub1">general instructions in health and hygiene, <span class="rightline"><a href="#Page_1174">V 1174</a></span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1381" id="Page_1381">[1381]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">INFLUENZA</li> - <li class="isub1">described, <span class="rightline">II 519</span></li> - <li class="isub1">causes of, <span class="rightline">II 536</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 537</span></li> - <li class="isub1">remedy, <span class="rightline">II 537</span></li> - <li class="isub1">diet for, <span class="rightline">II 537</span></li> - <li class="isub1">food in, <span class="rightline">IV 939</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">INSOMNIA</li> - <li class="isub1">causes of, <span class="rightline">II 538</span></li> - <li class="isub1">remedy for, <span class="rightline">II 539</span></li> - <li class="isub1">diet for, <span class="rightline">II 541</span></li> - <li class="isub1">foods to eat in, <span class="rightline">II 542</span></li> - <li class="isub1">foods to omit in, <span class="rightline">II 542</span></li> - <li class="isub1">similarity of symptoms in nervousness and, <span class="rightline">II 542</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">INTESTINAL JUICES</li> - <li class="isub1">definition of, <span class="rightline">I 157</span></li> - <li class="isub1">action of, <span class="rightline">I 158</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">INULIN</li> - <li class="isub1">value of, <span class="rightline">I 121</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">IODIN</li> - <li class="isub1">description of, <span class="rightline">I 73</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">IRON</li> - <li class="isub1">salts of, <span class="rightline">I 77</span></li> - <li class="isub1">in patent medicines, <span class="rightline">I 78</span></li> -</ul> -</div> - - -<p class="p6">L</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">LACTOSE</li> - <li class="isub1">where found, <span class="rightline">I 113</span></li> - <li class="isub1">indigestion, <span class="rightline">I 114</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">LAWS</li> - <li class="isub1">natural, <span class="rightline">I 11</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1382" id="Page_1382">[1382]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">LAXATIVES</li> - <li class="isub1">loss of vitality due to, <span class="rightline">II 376</span></li> - <li class="isub1">harmful results due to use of, <span class="rightline">II 436</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">LEGUMES</li> - <li class="isub1">defined, <span class="rightline">II 307</span></li> - <li class="isub1">familiar types of, <span class="rightline">II 307</span></li> - <li class="isub1">rich in nitrogen, <span class="rightline">II 307</span></li> - <li class="isub1">require thorough mastication, <span class="rightline">II 308</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">LEVULOSE</li> - <li class="isub1">composition of, <span class="rightline">I 111</span></li> - <li class="isub1">defined, <span class="rightline">I 111</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">LITMUS SOLUTION</li> - <li class="isub1">tests for, <span class="rightline">I 69</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">LIVER, THE, I 137</li> - <li class="isub1">functions of, <span class="rightline">I 203</span></li> - <li class="isub1">cirrhosis of, <span class="rightline">II 468</span></li> - <li class="isub2">—— causes of, <span class="rightline">II 468</span></li> - <li class="isub2">—— symptoms of, <span class="rightline">II 468</span></li> - <li class="isub2">—— treatment for, <span class="rightline">II 469</span></li> - <li class="isub2">—— stimulants in, <span class="rightline">II 469</span></li> - <li class="isub2">—— what to eat in, <span class="rightline">II 469</span></li> - <li class="isub2">—— atrophic, <span class="rightline">III 822</span></li> - <li class="isub2">—— hypertrophic, <span class="rightline">III 822</span></li> - <li class="isub2">—— food in treatment for, <span class="rightline">III 823</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">LOCOMOTOR ATAXIA</li> - <li class="isub1">causes of, <span class="rightline">II 511</span></li> - <li class="isub1">drug treatment harmful in, <span class="rightline">II 513</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 514</span></li> - <li class="isub1">remedy for, <span class="rightline">II 515</span></li> - <li class="isub1">diet for, <span class="rightline">II 516</span></li> - <li class="isub1">exercise in, <span class="rightline">II 517</span></li> - <li class="isub1">massage in, <span class="rightline">II 517</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1383" id="Page_1383">[1383]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">cured, obstinate case of, <span class="rightline">II 518</span></li> - <li class="isub1">foods to eat, <span class="rightline">II 519</span></li> - <li class="isub1">foods to omit, <span class="rightline">II 519</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">LUNGS, THE</li> - <li class="isub1">functions of, <span class="rightline">II 390</span></li> -</ul> -</div> - - -<p class="p6">M</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">MALNUTRITION</li> - <li class="isub1">cause of, <span class="rightline">II 511</span></li> - <li class="isub1">remedy for, <span class="rightline">II 511</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">MALTOSE</li> - <li class="isub1">composition of, <span class="rightline">I 112</span></li> - <li class="isub1">how formed, <span class="rightline">I 113</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">MEAT</li> - <li class="isub1">fallacy of lean, <span class="rightline">I 228</span></li> - <li class="isub1">source of autointoxication, <span class="rightline">I 247</span></li> - <li class="isub1">classified, <span class="rightline">I 250</span></li> - <li class="isub1">composition of lean, <span class="rightline">I 250</span></li> - <li class="isub1">extractives of, <span class="rightline">I 252</span></li> - <li class="isub1">prejudice against pork, <span class="rightline">I 253</span></li> - <li class="isub1">cold storage of, <span class="rightline">I 256</span></li> - <li class="isub1">decomposition of cold storage, <span class="rightline">I 257</span></li> - <li class="isub1">"ripened", <span class="rightline">I 257</span></li> - <li class="isub1">scientific objections to use of, <span class="rightline">I 258</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">MEDICINES</li> - <li class="isub1">effects of, <span class="rightline">II 343</span></li> - <li class="isub1">ancient belief concerning, <span class="rightline">II 344</span></li> - <li class="isub1">unscientific uses of, <span class="rightline">II 377</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">MENUS</li> - <li class="isub1a"><span class="smcap">For Normal Children</span></li> - <li class="isub1a">(<i>From 2 to 5 Years of Age</i>)</li> - <li class="isub1">spring, <span class="rightline">III 687</span></li> - <li class="isub1">summer, <span class="rightline">III 688</span></li> - <li class="isub1">fall, <span class="rightline">III 689</span></li> - <li class="isub1">winter, <span class="rightline">III 690</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1384" id="Page_1384">[1384]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">(<i>From 5 to 10 Years of Age</i>)</li> - <li class="isub1">spring, <span class="rightline">III 692</span></li> - <li class="isub1">summer, <span class="rightline">III 693</span></li> - <li class="isub1">fall, <span class="rightline">III 694</span></li> - <li class="isub1">winter, <span class="rightline">III 695</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">(<i>From 10 to 15 Years of Age</i>)</li> - <li class="isub1">spring, <span class="rightline">III 696</span></li> - <li class="isub1">summer, <span class="rightline">III 697</span></li> - <li class="isub1">fall, <span class="rightline">III 698</span></li> - <li class="isub1">winter, <span class="rightline">III 699</span></li> -</ul> - -<ul class="index"> - <li class="isub1a"><span class="smcap">For Normal Persons</span></li> - <li class="isub1a">(<i>From 15 to 20 Years of Age</i>)</li> - <li class="isub1">spring, <span class="rightline">III 700</span></li> - <li class="isub1">summer, <span class="rightline">III 701</span></li> - <li class="isub1">fall, <span class="rightline">III 702</span></li> - <li class="isub1">winter, <span class="rightline">III 703</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">(<i>From 20 to 33 Years of Age</i>)</li> - <li class="isub1">spring, <span class="rightline">III 704</span></li> - <li class="isub1">summer, <span class="rightline">III 705</span></li> - <li class="isub1">fall, <span class="rightline">III 706</span></li> - <li class="isub1">winter, <span class="rightline">III 707</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">(<i>From 33 to 50 Years of Age</i>)</li> - <li class="isub1">spring, <span class="rightline">III 708</span></li> - <li class="isub1">summer, <span class="rightline">III 709</span></li> - <li class="isub1">fall, <span class="rightline">III 710</span></li> - <li class="isub1">winter, <span class="rightline">III 711</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">(<i>From 50 to 65 Years of Age</i>)</li> - <li class="isub1">spring, <span class="rightline">III 712</span></li> - <li class="isub1">summer, <span class="rightline">III 713</span></li> - <li class="isub1">fall, <span class="rightline">III 714</span></li> - <li class="isub1">winter, <span class="rightline">III 715</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1385" id="Page_1385">[1385]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">(<i>From 65 to 80 Years of Age</i>)</li> - <li class="isub1">spring, <span class="rightline">III 716</span></li> - <li class="isub1">summer, <span class="rightline">III 717</span></li> - <li class="isub1">fall, <span class="rightline">III 718</span></li> - <li class="isub1">winter, <span class="rightline">III 719</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">(<i>From 85 to 100 Years of Age</i>)</li> - <li class="isub1">spring, <span class="rightline">III 720</span></li> - <li class="isub1">summer, <span class="rightline">III 721</span></li> - <li class="isub1">fall, <span class="rightline">III 722</span></li> - <li class="isub1">winter, <span class="rightline">III 723</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">MENUS, CURATIVE</li> - <li class="isub1">introduction, <span class="rightline">III 724</span></li> -</ul> - -<ul class="index"> - <li class="isub6">FOR SUPERACIDITY</li> - <li class="isub1a">(ABNORMAL APPETITE)</li> - <li class="isub1">spring, <span class="rightline">III 726</span></li> - <li class="isub1">summer, <span class="rightline">III 728</span></li> - <li class="isub1">fall, <span class="rightline">III 729</span></li> - <li class="isub1">winter, <span class="rightline">III 730</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">FOR SOUR STOMACH AND IRRITATION OF</li> - <li class="isub1a">STOMACH AND INTESTINES</li> - <li class="isub1">spring, <span class="rightline">III 731</span></li> - <li class="isub1">summer, <span class="rightline">III 733</span></li> - <li class="isub1">fall, <span class="rightline">III 734</span></li> - <li class="isub1">winter, <span class="rightline">III 736</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">FOR SOUR STOMACH, INTESTINAL GAS</li> - <li class="isub1a">AND CONSTIPATION</li> - <li class="isub1">spring, <span class="rightline">III 738</span></li> - <li class="isub1">summer, <span class="rightline">III 740</span></li> - <li class="isub1">fall, <span class="rightline">III 742</span></li> - <li class="isub1">winter, <span class="rightline">III 745</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">STOMACH AND INTESTINAL CATARRH</li> - <li class="isub1">spring, <span class="rightline">III 747</span></li> - <li class="isub1">summer, <span class="rightline">III 750</span></li> - <li class="isub1">fall, <span class="rightline">III 751</span></li> - <li class="isub1">winter, <span class="rightline">III 752</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1386" id="Page_1386">[1386]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">FERMENTATION, INTESTINAL GAS, FEVERED</li> - <li class="isub1a">STOMACH AND LIPS, CANKERS ON TONGUE</li> - <li class="isub1">spring, <span class="rightline">III 753</span></li> - <li class="isub1">summer, <span class="rightline">III 755</span></li> - <li class="isub1">fall, <span class="rightline">III 757</span></li> - <li class="isub1">winter, <span class="rightline">III 759</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">CONSTIPATION (CHRONIC) NERVOUSNESS</li> - <li class="isub1">spring, <span class="rightline">III 761</span></li> - <li class="isub1">summer, <span class="rightline">III 765</span></li> - <li class="isub1">fall, <span class="rightline">III 767</span></li> - <li class="isub1">winter, <span class="rightline">III 769</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">CONSTIPATION, AUTOINTOXICATION, LOW VITALITY</li> - <li class="isub1">spring, <span class="rightline">III 771</span></li> - <li class="isub1">summer, <span class="rightline">III 773</span></li> - <li class="isub1">fall, <span class="rightline">III 775</span></li> - <li class="isub1">winter, <span class="rightline">III 777</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">GASTRITIS</li> - <li class="isub1">spring, <span class="rightline">III 779</span></li> - <li class="isub1">summer, <span class="rightline">III 781</span></li> - <li class="isub1">fall, <span class="rightline">III 782</span></li> - <li class="isub1">winter, <span class="rightline">III 783</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">NERVOUS INDIGESTION</li> - <li class="isub1">spring, <span class="rightline">III 784</span></li> - <li class="isub1">summer, <span class="rightline">III 785</span></li> - <li class="isub1">fall, <span class="rightline">III 786</span></li> - <li class="isub1">winter, <span class="rightline">III 787</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">NERVOUSNESS</li> - <li class="isub1a">FOR BUSINESS MAN, THIN, NERVOUS,</li> - <li class="isub1a">IRRITABLE—INSOMNIA—STOMACH AND</li> - <li class="isub1a">INTESTINAL TROUBLE</li> - <li class="isub1">spring, <span class="rightline">III 789</span></li> - <li class="isub1">summer, <span class="rightline">III 790</span></li> - <li class="isub1">fall, <span class="rightline">III 793</span></li> - <li class="isub1">winter, <span class="rightline">III 798</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1387" id="Page_1387">[1387]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub6">FOR SUBACIDITY</li> - <li class="isub1a">INDIGESTION (CHRONIC)</li> - <li class="isub1">spring, <span class="rightline">III 801</span></li> - <li class="isub1">summer, <span class="rightline">III 803</span></li> - <li class="isub1">fall, <span class="rightline">III 804</span></li> - <li class="isub1">winter, <span class="rightline">III 805</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">BILIOUSNESS</li> - <li class="isub1a">HEADACHE—SLUGGISH LIVER</li> - <li class="isub1">spring, <span class="rightline">III 809</span></li> - <li class="isub1">summer, <span class="rightline">III 811</span></li> - <li class="isub1">fall, <span class="rightline">III 812</span></li> - <li class="isub1">winter, <span class="rightline">III 813</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">HEADACHE—TORPID LIVER</li> - <li class="isub1">spring, <span class="rightline">III 814</span></li> - <li class="isub1">summer, <span class="rightline">III 815</span></li> - <li class="isub1">fall, <span class="rightline">III 816</span></li> - <li class="isub1">winter, <span class="rightline">III 820</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">CIRRHOSIS OF THE LIVER</li> - <li class="isub1">general remarks, <span class="rightline">III 822</span></li> - <li class="isub1">food to be used in, <span class="rightline">III 823</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">MENU NO, 1</li> - <li class="isub1">spring, <span class="rightline">III 824</span></li> - <li class="isub1">summer, <span class="rightline">III 825</span></li> - <li class="isub1">fall, <span class="rightline">III 826</span></li> - <li class="isub1">winter, <span class="rightline">III 827</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">MENU NO, 2</li> - <li class="isub1">spring, <span class="rightline">III 828</span></li> - <li class="isub1">summer, <span class="rightline">III 829</span></li> - <li class="isub1">fall, <span class="rightline">III 830</span></li> - <li class="isub1">winter, <span class="rightline">III 831</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1388" id="Page_1388">[1388]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">DIARRHEA</li> - <li class="isub1">spring, <span class="rightline">III 832</span></li> - <li class="isub1">summer, <span class="rightline">III 833</span></li> - <li class="isub1">fall, <span class="rightline">III 834</span></li> - <li class="isub1">winter, <span class="rightline">III 835</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">DIARRHEA—DYSENTERY</li> - <li class="isub1">spring, <span class="rightline">III 836</span></li> - <li class="isub1">summer, <span class="rightline">III 840</span></li> - <li class="isub1">fall, <span class="rightline">III 841</span></li> - <li class="isub1">winter, <span class="rightline">III 842</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">EMACIATION—UNDERWEIGHT—RATHER ANEMIC</li> - <li class="isub1">spring, <span class="rightline">III 845</span></li> - <li class="isub1">summer, <span class="rightline">III 847</span></li> - <li class="isub1">fall, <span class="rightline">III 848</span></li> - <li class="isub1">winter, <span class="rightline">III 850</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">RUN DOWN CONDITION—FLATULENCY—UNDERWEIGHT</li> - <li class="isub1">spring, <span class="rightline">III 852</span></li> - <li class="isub1">summer, <span class="rightline">III 856</span></li> - <li class="isub1">fall, <span class="rightline">III 858</span></li> - <li class="isub1">winter, <span class="rightline">III 861</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">LOW VITALITY—UNDERWEIGHT—WEAK DIGESTION</li> - <li class="isub1">spring, <span class="rightline">IV 863</span></li> - <li class="isub1">summer, <span class="rightline">IV 864</span></li> - <li class="isub1">fall, <span class="rightline">IV 865</span></li> - <li class="isub1">winter, <span class="rightline">IV 866</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">OBESITY—IRREGULAR HEART ACTION—NERVOUSNESS</li> - <li class="isub1">spring, <span class="rightline">IV 870</span></li> - <li class="isub1">remarks, <span class="rightline">IV 871</span></li> - <li class="isub1">summer, <span class="rightline">IV 872</span></li> - <li class="isub1">fall, <span class="rightline">IV 872</span></li> - <li class="isub1">winter, <span class="rightline">IV 877</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1389" id="Page_1389">[1389]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">ABNORMAL APPETITE—OBESITY—DROWSINESS</li> - <li class="isub1">spring, <span class="rightline">IV 882</span></li> - <li class="isub1">summer, <span class="rightline">IV 884</span></li> - <li class="isub1">remarks, <span class="rightline">IV 885</span></li> - <li class="isub1">fall, <span class="rightline">IV 886</span></li> - <li class="isub1">remarks, <span class="rightline">IV 887</span></li> - <li class="isub1">winter, <span class="rightline">IV 891</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">DECREASING WEIGHT—INCREASING STRENGTH</li> - <li class="isub1">spring, <span class="rightline">IV 893</span></li> - <li class="isub1">summer, <span class="rightline">IV 894</span></li> - <li class="isub1">fall, <span class="rightline">IV 895</span></li> - <li class="isub1">winter, <span class="rightline">IV 896</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">NEURASTHENIA</li> - <li class="isub1">spring, <span class="rightline">IV 897</span></li> - <li class="isub1">summer, <span class="rightline">IV 898</span></li> - <li class="isub1">fall, <span class="rightline">IV 899</span></li> - <li class="isub1">winter, <span class="rightline">IV 900</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">MALNUTRITION</li> - <li class="isub1">spring, <span class="rightline">IV 901</span></li> - <li class="isub1">summer, <span class="rightline">IV 902</span></li> - <li class="isub1">fall, <span class="rightline">IV 903</span></li> - <li class="isub1">winter, <span class="rightline">IV 904</span></li> -</ul> - -<ul class="index"> - <li class="isub6">FOR A YOUTH</li> - <li class="isub1a">ANEMIA—MALASSIMILATION—UNDERWEIGHT—NO APPETITE</li> - <li class="isub1">spring, <span class="rightline">IV 905</span></li> - <li class="isub1">summer, <span class="rightline">IV 907</span></li> - <li class="isub1">fall, <span class="rightline">IV 908</span></li> - <li class="isub1">winter, <span class="rightline">IV 910</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">LOCOMOTOR ATAXIA</li> - <li class="isub1">spring, <span class="rightline">IV 911</span></li> - <li class="isub1">summer, <span class="rightline">IV 912</span></li> - <li class="isub1">fall, <span class="rightline">IV 913</span></li> - <li class="isub1">winter, <span class="rightline">IV 914</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1390" id="Page_1390">[1390]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">COLDS</li> - <li class="isub1">spring, <span class="rightline">IV 917</span></li> - <li class="isub1">summer, <span class="rightline">IV 918</span></li> - <li class="isub1">fall, <span class="rightline">IV 920</span></li> - <li class="isub1">winter, <span class="rightline">IV 921</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">NASAL CATARRH</li> - <li class="isub1">late spring } <span class="rightline">IV 925</span></li> - <li class="isub1">early summer}</li> - <li class="isub1">late summer } <span class="rightline">IV 927</span></li> - <li class="isub1">early fall }</li> - <li class="isub1">late fall } <span class="rightline">IV 928</span></li> - <li class="isub1">early winter }</li> - <li class="isub1">late winter } <span class="rightline">IV 930</span></li> - <li class="isub1">early spring }</li> -</ul> - -<ul class="index"> - <li class="isub1a">HAY FEVER</li> - <li class="isub1">spring, <span class="rightline">IV 931</span></li> - <li class="isub1">summer, <span class="rightline">IV 932</span></li> - <li class="isub1">fall, <span class="rightline">IV 933</span></li> - <li class="isub1">winter, <span class="rightline">IV 934</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">ASTHMA</li> - <li class="isub1">spring, <span class="rightline">IV 935</span></li> - <li class="isub1">summer, <span class="rightline">IV 936</span></li> - <li class="isub1">fall, <span class="rightline">IV 937</span></li> - <li class="isub1">winter, <span class="rightline">IV 938</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">INFLUENZA</li> - <li class="isub1">Foods in, <span class="rightline">IV 939</span></li> - <li class="isub1">Menus for (see menus for colds, catarrh, hay fever and asthma), - <span class="rightline">II 519</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">INSOMNIA—NERVOUSNESS—LOW VITALITY</li> - <li class="isub3">spring, <span class="rightline">IV 940</span></li> - <li class="isub3">summer, <span class="rightline">IV 942</span></li> - <li class="isub3">fall, <span class="rightline">IV 943</span></li> - <li class="isub3">winter, <span class="rightline">IV 945</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1391" id="Page_1391">[1391]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">RHEUMATISM—GOUT—LUMBAGO—SCIATICA—ARTHRITIS</li> - <li class="isub1">spring, <span class="rightline">IV 947</span></li> - <li class="isub1">summer, <span class="rightline">IV 949</span></li> - <li class="isub1">fall, <span class="rightline">IV 951</span></li> - <li class="isub1">winter, <span class="rightline">IV 953</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">ANEMIA—SLUGGISH LIVER—RHEUMATIC TENDENCY</li> - <li class="isub1">spring, <span class="rightline">IV 955</span></li> - <li class="isub1">summer, <span class="rightline">IV 957</span></li> - <li class="isub1">fall, <span class="rightline">IV 962</span></li> - <li class="isub1">winter, <span class="rightline">IV 964</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">STIFFNESS AND PAIN IN JOINTS—STOMACH<br /> TROUBLE—CONSTIPATION—INTESTINAL</li> - <li class="isub1a">GAS—IRREGULAR HEART ACTION</li> - <li class="isub1">spring, <span class="rightline">IV 967</span></li> - <li class="isub1">summer, <span class="rightline">IV 968</span></li> - <li class="isub1">fall, <span class="rightline">IV 970</span></li> - <li class="isub1">winter, <span class="rightline">IV 975</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">BRIGHT'S DIS-EASE</li> - <li class="isub1">spring, <span class="rightline">IV 979</span></li> - <li class="isub1">summer, <span class="rightline">IV 980</span></li> - <li class="isub1">fall, <span class="rightline">IV 981</span></li> - <li class="isub1">winter, <span class="rightline">IV 982</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">DIABETES</li> - <li class="isub1">spring, <span class="rightline">IV 983</span></li> - <li class="isub1">summer, <span class="rightline">IV 985</span></li> - <li class="isub1">fall, <span class="rightline">IV 987</span></li> - <li class="isub1">winter, <span class="rightline">IV 988</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">WEAK LUNGS—CONSUMPTION</li> - <li class="isub1">general menu, <span class="rightline">IV 991</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1392" id="Page_1392">[1392]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">TUBERCULAR TENDENCY—CONSTIPATION—NERVOUSNESS—CATARRH</li> - <li class="isub1">spring, <span class="rightline">IV 994</span></li> - <li class="isub1">summer, <span class="rightline">IV 998</span></li> - <li class="isub1">fall, <span class="rightline">IV 1000</span></li> - <li class="isub1">winter, <span class="rightline">IV 1003</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">TENDENCY TOWARD INTESTINAL CONGESTION</li> - <li class="isub1">spring, <span class="rightline">IV 1005</span></li> - <li class="isub1">summer, <span class="rightline">IV 1007</span></li> - <li class="isub1">fall, <span class="rightline">IV 1008</span></li> - <li class="isub1">winter, <span class="rightline">IV 1011</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">DIS-EASES OF THE SKIN—ECZEMA</li> - <li class="isub1">spring, <span class="rightline">IV 1013</span></li> - <li class="isub1">summer, <span class="rightline">IV 1015</span></li> - <li class="isub1">fall, <span class="rightline">IV 1016</span></li> - <li class="isub1">winter, <span class="rightline">IV 1019</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">WEAK DIGESTION—NERVOUSNESS—SLIGHT ECZEMA</li> - <li class="isub1">spring, <span class="rightline">IV 1023</span></li> - <li class="isub1">summer, <span class="rightline">IV 1025</span></li> - <li class="isub1">fall, <span class="rightline">IV 1026</span></li> - <li class="isub1">winter, <span class="rightline">IV 1027</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">APPENDICITIS</li> - <li class="isub1">spring, <span class="rightline">IV 1029</span></li> - <li class="isub1">summer, <span class="rightline">IV 1030</span></li> - <li class="isub1">fall, <span class="rightline">IV 1031</span></li> - <li class="isub1">winter, <span class="rightline">IV 1032</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">FOR THE PREGNANT WOMAN</li> - <li class="isub1">food in pregnancy, <span class="rightline">IV 1033-1035</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">MENUS</li> - <li class="isub1">spring, <span class="rightline">IV 1036</span></li> - <li class="isub1">summer, <span class="rightline">IV 1037</span></li> - <li class="isub1">fall, <span class="rightline">IV 1038</span></li> - <li class="isub1">winter, <span class="rightline">IV 1039</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1393" id="Page_1393">[1393]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">FOR THE NURSING MOTHER</li> - <li class="isub1">foods to omit, <span class="rightline">IV 1040</span></li> - <li class="isub1">foods to use, <span class="rightline">IV 1041</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">MENUS FOR THE NURSING MOTHER</li> - <li class="isub1">spring, <span class="rightline">IV 1042</span></li> - <li class="isub1">summer, <span class="rightline">IV 1043</span></li> - <li class="isub1">fall, <span class="rightline">IV 1044</span></li> - <li class="isub1">winter, <span class="rightline">IV 1045</span></li> -</ul> - -<ul class="index"> - <li class="isub6">MISCELLANEOUS</li> - <li class="isub1a">WEAK DIGESTION (ALMOST INVALID)</li> - <li class="isub1">spring, <span class="rightline">IV 1046</span></li> - <li class="isub1">summer, <span class="rightline">IV 1048</span></li> - <li class="isub1">fall, <span class="rightline">IV 1049</span></li> - <li class="isub1">winter, <span class="rightline">IV 1051</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">BUILDING UP THE NERVOUS SYSTEM—INCREASING VITALITY</li> - <li class="isub1">spring, <span class="rightline">IV 1053</span></li> - <li class="isub1">summer, <span class="rightline">IV 1056</span></li> - <li class="isub1">fall, <span class="rightline">IV 1058</span></li> - <li class="isub1">winter, <span class="rightline">IV 1060</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">FOR AGED PERSON—BUILDING GENERAL HEALTH</li> - <li class="isub1">spring, <span class="rightline">IV 1061</span></li> - <li class="isub1">summer, <span class="rightline">IV 1065</span></li> - <li class="isub1">fall, <span class="rightline">IV 1066</span></li> - <li class="isub1">winter, <span class="rightline">IV 1068</span></li> -</ul> - -<ul class="index"> - <li class="isub6">(Healthy Person)</li> - <li class="isub1a">STRENGTH AND ENDURANCE</li> - <li class="isub1">spring, <span class="rightline">IV 1069</span></li> - <li class="isub1">summer, <span class="rightline">IV 1070</span></li> - <li class="isub1">fall, <span class="rightline">IV 1071</span></li> - <li class="isub1">winter, <span class="rightline">IV 1073</span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1394" id="Page_1394">[1394]</a></span></p> - -<div class="line"> -<ul class="index"> -<li class="isub1a">MALASSIMILATION AND AUTOINTOXICATION</li> - <li class="isub1">spring, <span class="rightline">IV 1074</span></li> - <li class="isub1">summer, <span class="rightline">IV 1076</span></li> - <li class="isub1">fall, <span class="rightline">IV 1078</span></li> - <li class="isub1">winter, <span class="rightline">IV 1080</span></li> -</ul> - -<ul class="index"> -<li class="isub1a">NO APPETITE</li> - <li class="isub1">distinction between appetite and hunger, <span class="rightline">IV 1081</span></li> - <li class="isub1">spring, <span class="rightline">IV 1081</span></li> - <li class="isub1">summer, <span class="rightline">IV 1084</span></li> - <li class="isub1">fall, <span class="rightline">IV 1085</span></li> - <li class="isub1">winter, <span class="rightline">IV 1086</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">ATHLETIC DIET</li> - <li class="isub1">spring, <span class="rightline">IV 1088</span></li> - <li class="isub1">summer, <span class="rightline">IV 1089</span></li> - <li class="isub1">fall, <span class="rightline">IV 1090</span></li> - <li class="isub1">winter, <span class="rightline">IV 1091</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">(Chiefly Uncooked)</li> - <li class="isub1">spring, <span class="rightline">IV 1093</span></li> - <li class="isub1">summer, <span class="rightline">IV 1094</span></li> - <li class="isub1">fall, <span class="rightline">IV 1095</span></li> - <li class="isub1">winter, <span class="rightline">IV 1097</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">FOR INVALID CHILD—MAKING MUSCULAR TISSUE—REGULATING BOWELS</li> - <li class="isub1">spring, <span class="rightline">IV 1098</span></li> - <li class="isub1">summer, <span class="rightline">IV 1100</span></li> - <li class="isub1">fall, <span class="rightline">IV 1101</span></li> - <li class="isub1">winter, <span class="rightline">IV 1104</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">FOR MENTAL WORKER—TO INCREASE BRAIN EFFICIENCY</li> - <li class="isub1">spring, <span class="rightline">IV 1106</span></li> - <li class="isub1">summer, <span class="rightline">IV 1108</span></li> - <li class="isub1">fall, <span class="rightline">IV 1110</span></li> - <li class="isub1">winter, <span class="rightline">IV 1113</span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1395" id="Page_1395">[1395]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">FOR SCHOOL TEACHER—ANEMIA—SLUGGISH</li> - <li class="isub1a">LIVER—UNDERWEIGHT—NERVOUSNESS</li> -<li class="isub1">spring, <span class="rightline">IV 1115</span></li> -<li class="isub1">summer, <span class="rightline">IV 1117</span></li> -<li class="isub1">fall, <span class="rightline">IV 1118</span></li> -<li class="isub1">winter, <span class="rightline">IV 1120</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">LABORING MAN UNDERWEIGHT—ANEMIC</li> - <li class="isub1a">(LUNCH IN SHOP)</li> -<li class="isub1">spring, <span class="rightline">IV 1122</span></li> -<li class="isub1">summer, <span class="rightline">IV 1124</span></li> -<li class="isub1">fall, <span class="rightline">IV 1126</span></li> -<li class="isub1">winter, <span class="rightline">IV 1129</span></li> -<li class="isub1">diet for cold weather, <span class="rightline">IV 1133</span></li> -<li class="isub1">diet for hot weather, <span class="rightline">IV 1134</span></li> -<li class="isub1">hot weather menu for the prevention of sunstroke</li> -<li class="isub2">and heat prostration, <span class="rightline">IV 1135</span></li> -<li class="isub1">suggestions for the prevention of sunstroke, <span class="rightline">IV 1136</span></li> -</ul> - -<ul class="index"> - <li class="isub1a">MENUS FOR BUILDING UP SEXUAL VITALITY</li> -<li class="isub1">spring, <span class="rightline">IV 1138</span></li> -<li class="isub1">summer, <span class="rightline">IV 1139</span></li> -<li class="isub1">fall, <span class="rightline">IV 1140</span></li> -<li class="isub1">winter, <span class="rightline">IV 1141</span></li> -</ul> - -<ul class="index"> - <li class="isub1">SUGGESTIONS FOR PERSONS UNDERGOING</li> - <li class="isub1">MODERATE AMOUNT OF EXPOSURE, - <span class="rightline"><a href="#Page_1201">V 1201</a></span></li> -</ul> - -<ul class="index"> -<li class="isub1a">MENUS</li> -<li class="isub1">between temperature 20 and 30° F, <span class="rightline"><a href="#Page_1203">V 1203</a></span></li> -<li class="isub1">between temperature 70 and 90° F, <span class="rightline"><a href="#Page_1206">V 1206</a></span></li> -</ul> - -<ul class="index"> - <li class="isub1a">MENUS FOR NERVOUSNESS</li> -<li class="isub1">spring, <span class="rightline"><a href="#Page_1220">V 1220</a></span></li> -<li class="isub1">summer, <span class="rightline"><a href="#Page_1222">V 1222</a></span></li> -<li class="isub1">fall, <span class="rightline"><a href="#Page_1223">V 1223</a></span></li> -<li class="isub1">winter, <span class="rightline"><a href="#Page_1224">V 1224 </a>- <a href="#Page_1227">1227</a></span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1396" id="Page_1396">[1396]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">MENUS</li> - <li class="isub1">Curative and Remedial, <span class="rightline">III 667, IV 1143</span></li> - <li class="isub2">for constipation, <span class="rightline">II 438</span></li> - <li class="isub2">for obesity, <span class="rightline">II 500</span></li> - <li class="isub2">choice of, <span class="rightline">III 683</span></li> - <li class="isub2">normal, <span class="rightline">III 685</span></li> - <li class="isub2">introduction to, <span class="rightline">III 685</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">MERCURY</li> - <li class="isub1">and its salts, <span class="rightline">II 373</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">METABOLISM</li> - <li class="isub1">chemistry of, <span class="rightline">I 193</span></li> - <li class="isub1">process of, <span class="rightline">I 193</span></li> - <li class="isub1">described, <span class="rightline">I 194</span></li> - <li class="isub1">liberation of energy through, <span class="rightline">I 199</span></li> - <li class="isub1">carbohydrates in, <span class="rightline">I 202</span></li> - <li class="isub1">of fat, <span class="rightline">I 205</span></li> - <li class="isub1">of proteids, <span class="rightline">I 209</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">METALS</li> - <li class="isub1">salts of, <span class="rightline">I 76</span></li> - <li class="isub1">uses of, <span class="rightline">I 77</span></li> - <li class="isub1">iron, <span class="rightline">I 77</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">MILK</li> - <li class="isub1">sour, discussed, <span class="rightline">I 174</span></li> - <li class="isub1">mothers, <span class="rightline">I 246</span></li> - <li class="isub1">food values of, <span class="rightline">I 270</span></li> - <li class="isub1">a perfect food, <span class="rightline">I 273</span></li> - <li class="isub1">cows, <span class="rightline">I 274</span></li> - <li class="isub1">composition of cows, <span class="rightline">I 274</span></li> - <li class="isub1">varieties of cows, <span class="rightline">I 274</span></li> - <li class="isub1">nutritive value of, <span class="rightline">I 275</span></li> - <li class="isub1">coagulation of casein in, <span class="rightline">I 276</span></li> - <li class="isub1">harmonies, <span class="rightline">I 276</span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1397" id="Page_1397">[1397]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">adulteration of, <span class="rightline">I 276</span></li> - <li class="isub1">in sour stomach, <span class="rightline">I 277</span></li> - <li class="isub1">preservatives in, <span class="rightline">I 280</span></li> - <li class="isub1">pasteurization of, <span class="rightline">I 280</span></li> - <li class="isub1">natural souring of, <span class="rightline">I 281</span></li> - <li class="isub1">why constipating, <span class="rightline">II 442</span></li> - <li class="isub1">tables of digestive harmonies and disharmonies, <span class="rightline">III 611</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">MORPHIN</li> - <li class="isub1">habit, <span class="rightline">II 351</span></li> - <li class="isub1">uses of, <span class="rightline">II 352</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">MOTHER, THE PROSPECTIVE</li> - <li class="isub1">general rules for, <span class="rightline"><a href="#Page_1157">V 1157</a></span></li> - <li class="isub1">the corset, <span class="rightline"><a href="#Page_1158">V 1158</a></span></li> - <li class="isub1">exercise, <span class="rightline"><a href="#Page_1158">V 1158</a></span></li> - <li class="isub1">deep breathing, <span class="rightline"><a href="#Page_1158">V 1158</a></span></li> - <li class="isub1">mental occupation, <span class="rightline"><a href="#Page_1158">V 1158</a></span></li> - <li class="isub1">special rules for, <span class="rightline"><a href="#Page_1159">V 1159</a></span></li> - <li class="isub1">suggestions for the diet for abnormal appetite during pregnancy, <span class="rightline"><a href="#Page_1160">V 1160</a></span></li> - <li class="isub1">selection of food, <span class="rightline"><a href="#Page_1161">V 1161</a></span></li> - <li class="isub1">starchy foods during pregnancy, <span class="rightline"><a href="#Page_1161">V 1161</a></span></li> - </ul> -</div> - -<p class="p6">N</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">NARCOTICS</li> - <li class="isub1">classification of, <span class="rightline">III 349</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">NASAL CATARRH, <span class="rightline">IV 922</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">NERVOUSNESS</li> - <li class="isub1">true meaning of, <span class="rightline"><a href="#Page_1211">V 1211</a></span></li> - <li class="isub1">relation of nutrition to, <span class="rightline"><a href="#Page_1212">V 1212</a></span></li> - <li class="isub1">causes of, <span class="rightline"><a href="#Page_1212">V 1212</a></span></li> - <li class="isub1">constipation a factor in, <span class="rightline"><a href="#Page_1214">V 1214</a></span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1398" id="Page_1398">[1398]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">primary causes of, <span class="rightline"><a href="#Page_1215">V 1215</a></span></li> - <li class="isub1">effect of stimulants in, <span class="rightline"><a href="#Page_1215">V 1215</a></span></li> - <li class="isub1">overwork not a factor in, <span class="rightline"><a href="#Page_1216">V 1216</a></span></li> - <li class="isub1">remedy for, <span class="rightline"><a href="#Page_1217">V 1217</a></span></li> - <li class="isub1">effects of wrong eating and drinking in, <span class="rightline"><a href="#Page_1218">V 1218</a></span></li> - <li class="isub1">special instructions for persons suffering from, <span class="rightline"><a href="#Page_1227">V 1227</a></span></li> - <li class="isub1">recreation in, <span class="rightline"><a href="#Page_1228">V 1228</a></span></li> - <li class="isub1">relation of sexual functions to, <span class="rightline"><a href="#Page_1228">V 1228</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">NERVOUS INDIGESTION</li> - <li class="isub1">described, <span class="rightline">II 453</span></li> - <li class="isub1">causes of, <span class="rightline">II 454</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 455</span></li> - <li class="isub1">remedy for, <span class="rightline">II 458</span></li> - <li class="isub1">diet for, <span class="rightline">II 458</span></li> - <li class="isub1">remarks on, <span class="rightline">III 784</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">NEURASTHENIA</li> - <li class="isub1">described, <span class="rightline">II 503</span></li> - <li class="isub1">a final warning, <span class="rightline">II 503</span></li> - <li class="isub1">causes of, <span class="rightline">II 505-507</span></li> - <li class="isub1">symptoms, <span class="rightline">II 506</span></li> - <li class="isub1">remedy, <span class="rightline">II 506</span></li> - <li class="isub1">importance of diet in, <span class="rightline">II 508</span></li> - <li class="isub1">mental attitude in, <span class="rightline">II 508</span></li> - <li class="isub1">what to eat in, <span class="rightline">II 510</span></li> - <li class="isub1">what to omit in, <span class="rightline">II 510</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">NITROGEN</li> - <li class="isub1">described, <span class="rightline">I 58</span></li> - <li class="isub1">properties of, <span class="rightline">I 59</span></li> - <li class="isub1">compounds of, <span class="rightline">I 59</span></li> - <li class="isub1">daily amount required, <span class="rightline">I 231</span></li> - <li class="isub1">body requirement of, <span class="rightline">I 232</span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1399" id="Page_1399">[1399]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">grain a source of, <span class="rightline">II 297</span></li> - <li class="isub1">proportion in lean meat, <span class="rightline">III 641</span></li> - <li class="isub1">in food, how to compute, <span class="rightline">III 645</span></li> - <li class="isub1">a factor in food, <span class="rightline">III 651</span></li> - <li class="isub1">method of calculating available amount in food, <span class="rightline">III 655</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">NUTRITION</li> - <li class="isub1">science of, <span class="rightline">I 14</span></li> - <li class="isub1">relation of sexual health in, <span class="rightline"><a href="#Page_1289">V 1289</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">NUTS</li> - <li class="isub1">pine, <span class="rightline">II 301</span></li> - <li class="isub2">——, composition of, <span class="rightline">II 301</span></li> - <li class="isub1">almonds, <span class="rightline">II 303</span></li> - <li class="isub1">pecans, <span class="rightline">II 304</span></li> - <li class="isub1">brazil, <span class="rightline">II 304</span></li> - <li class="isub1">walnut, English, <span class="rightline">II 304</span></li> - <li class="isub1">hazel, <span class="rightline">II 305</span></li> - <li class="isub1">butter, <span class="rightline">II 305</span></li> - <li class="isub1">beech, <span class="rightline">II 305</span></li> - <li class="isub1">cocoa, <span class="rightline">II 305</span></li> - <li class="isub1">peanuts, <span class="rightline">II 306</span></li> - <li class="isub1">as heat producers, <span class="rightline">II 301</span></li> - <li class="isub1">nitrogen factor in, <span class="rightline">II 302</span></li> - <li class="isub1">tables of digestive harmonies and disharmonies of, <span class="rightline">III 612</span></li> - </ul> -</div> - -<p class="p6">O</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">OBESITY</li> - <li class="isub1">prevention of, <span class="rightline">I 208</span></li> - <li class="isub1">remedies for, <span class="rightline">I 208, II 495</span></li> - <li class="isub1">unnatural, <span class="rightline">II 491</span></li> - <li class="isub1">the law governing, <span class="rightline">II 491</span></li> - <li class="isub1">weight tables in, <span class="rightline">II 492</span></li> - <li class="isub1">causes of, <span class="rightline">II 493</span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1400" id="Page_1400">[1400]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">eating in, <span class="rightline">II 494</span></li> - <li class="isub1">drinking in, <span class="rightline">II 494</span></li> - <li class="isub1">exercise in, <span class="rightline">II 495</span></li> - <li class="isub1">use of fats in, <span class="rightline">II 496</span></li> - <li class="isub1">chronic, diet suggestions in, <span class="rightline">II 496</span></li> - <li class="isub1">foods that produce, <span class="rightline">II 497</span></li> - <li class="isub1">foods that prevent, <span class="rightline">II 498</span></li> - <li class="isub1">foods in, <span class="rightline">II 500</span></li> - <li class="isub1">menus for, <span class="rightline">II 500</span></li> - <li class="isub1">symptoms resulting from change of food in, <span class="rightline">II 502</span></li> - <li class="isub1">foods to eat in, <span class="rightline">II 502</span></li> - <li class="isub1">foods to omit in, <span class="rightline">II 502</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">OILS</li> - <li class="isub1">formation of, <span class="rightline">I 122</span></li> - <li class="isub1">composition of, <span class="rightline">I 122</span></li> - <li class="isub1">olive, <span class="rightline">I 123</span></li> - <li class="isub1">cotton seed, manufacturing of, <span class="rightline">I 123, II 337</span></li> - <li class="isub1">vegetable, <span class="rightline">I 123</span></li> - <li class="isub1">vegetable, value of, <span class="rightline">II 335</span></li> - <li class="isub1">poisonous, <span class="rightline">I 124</span></li> - <li class="isub1">grades of olive, <span class="rightline">II 336</span></li> - <li class="isub1">peanut, value of, <span class="rightline">II 338</span></li> - <li class="isub1">palm, <span class="rightline">II 339</span></li> - <li class="isub1">linseed, <span class="rightline">II 340</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">OLD AGE</li> - <li class="isub1">meat and bread as articles of diet in, <span class="rightline"><a href="#Page_1179">V 1179</a></span></li> - <li class="isub1">uric acid in rheumatic conditions in, <span class="rightline"><a href="#Page_1179">V 1179</a></span></li> - <li class="isub1">soluble starches desirable in, <span class="rightline"><a href="#Page_1180">V 1180</a></span></li> - <li class="isub1">importance of diet in, <span class="rightline"><a href="#Page_1181">V 1181</a></span></li> -</ul> - -<ul class="index"> - <li class="isub1a">DIET FOR THE THREE PERIODS IN OLD AGE</li> - <li class="isub1">From 50-60 years of age, <span class="rightline"><a href="#Page_1181">V 1181</a></span></li> - <li class="isub1">From 60-70 years of age, <span class="rightline"><a href="#Page_1182">V 1182</a></span></li> - <li class="isub1">From 70-100 years of age, <span class="rightline"><a href="#Page_1182">V 1182</a></span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1401" id="Page_1401">[1401]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1a">SPECIAL SPRING AND SUMMER MENUS</li> - <li class="isub2">For ages 50-60, <span class="rightline"><a href="#Page_1184">V 1184</a></span></li> -</ul> - -<ul class="index"> - <li class="isub1a">FALL AND WINTER MENUS</li> - <li class="isub2">For ages 50-60, <span class="rightline"><a href="#Page_1186">V 1186</a></span></li> - <li class="isub2">How food should be prepared for people between ages of 50-60, <span class="rightline"><a href="#Page_1186">V 1186</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">OLEIN</li> - <li class="isub1">defined, <span class="rightline">I 123</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">OLEOMARGARIN</li> - <li class="isub1">described, <span class="rightline">I 285</span></li> - <li class="isub1">how made, <span class="rightline">I 286</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">OPIUM</li> - <li class="isub1">composition of, <span class="rightline">II 350</span></li> - <li class="isub1">effect of, <span class="rightline">II 351</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">OXYGEN</li> - <li class="isub1">a substance, <span class="rightline">I 32-33</span></li> - <li class="isub1">manufacture of, <span class="rightline">I 33</span></li> - <li class="isub1">production of, <span class="rightline">I 36</span></li> - <li class="isub1">properties of, <span class="rightline">I 36</span></li> - <li class="isub1">chemical action of, <span class="rightline">I 36</span></li> - <li class="isub1">effect of, <span class="rightline">I 36</span></li> - <li class="isub1">a heat determiner, <span class="rightline">I 40</span></li> - <li class="isub1">not the only required element in breathing, <span class="rightline"><a href="#Page_1313">V 1313</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">OXID</li> - <li class="isub1">nitrous, <span class="rightline">I 62</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">OXIDATION</li> - <li class="isub1">of the blood, <span class="rightline">I 39</span></li> - <li class="isub1">of waste matter, <span class="rightline">I 39</span></li> - <li class="isub1">laws governing, <span class="rightline">I 41</span></li> - <li class="isub1">and air, <span class="rightline"><a href="#Page_1312">V 1312</a></span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1402" id="Page_1402">[1402]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">OYSTERS (AND CLAMS)</li> - <li class="isub1">unfit for food, <span class="rightline">I 262</span></li> - </ul> -</div> - -<p class="p6">P</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">OXIDATION</li> - <li class="ifrst">PANCREAS, THE</li> - <li class="isub1">functions of, <span class="rightline">I 138</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PAIN</li> - <li class="isub1">a warning, <span class="rightline">I 12</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PATENT MEDICINES</li> - <li class="isub1">Defined, <span class="rightline">II 347</span></li> - <li class="isub1">why alcohol is used in, <span class="rightline">II 370</span></li> - <li class="isub1">per cent of alcohol in, <span class="rightline">II 371</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PENTOSES</li> - <li class="isub1">from the standpoint of human food, <span class="rightline">I 110</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PEPSIN</li> - <li class="isub1">action of, <span class="rightline">I 155</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PHOSPHORUS</li> - <li class="isub1">uses of, <span class="rightline">I 75</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PHYSICAL CULTURE</li> - <li class="isub1">systems of, <span class="rightline"><a href="#Page_1333">V 1333</a></span></li> - <li class="isub1">tensing in, <span class="rightline"><a href="#Page_1339">V 1339</a></span></li> - <li class="isub1">vibratory exercise, <span class="rightline"><a href="#Page_1339">V 1339</a></span></li> - <li class="isub1">heavy weight exercise, <span class="rightline"><a href="#Page_1340">V 1340</a></span></li> - <li class="isub1">indoor exercises, <span class="rightline"><a href="#Page_1340">V 1340</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PHYSIOLOGY</li> - <li class="isub1">the old, <span class="rightline"><a href="#Page_1305">V 1305</a></span></li> -</ul> -</div> - -<p><span class="pagenum"><a name="Page_1403" id="Page_1403">[1403]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">PILES</li> - <li class="isub1">causes of, <span class="rightline">II 471</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 472</span></li> - <li class="isub1">treatment for, <span class="rightline">II 472</span></li> - <li class="isub1">diet for, <span class="rightline">II 473</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">POISONS</li> - <li class="isub1">body, <span class="rightline">I 245</span></li> - <li class="isub1">generated by fear, <span class="rightline">I 246</span></li> - <li class="isub1">alkaloid, <span class="rightline">II 349</span></li> - <li class="isub1">narcotic, <span class="rightline">II 349</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">POLYSACCHARIDS</li> - <li class="isub1">starch, <span class="rightline">I 114</span></li> - <li class="isub1">glycogen, <span class="rightline">I 118</span></li> - <li class="isub1">cellulose, <span class="rightline">I 119</span></li> - <li class="isub1">gums, <span class="rightline">I 120</span></li> - <li class="isub1">inulin, <span class="rightline">I 121</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">POTASSIUM IODID</li> - <li class="isub1">effect of, <span class="rightline">II 374</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">POULTRY</li> - <li class="isub1">method of fattening domestic, <span class="rightline">I 265</span></li> - <li class="isub1">marketing undrawn, <span class="rightline">I 266</span></li> - <li class="isub1">"hanging", <span class="rightline">I 267</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PRACTISE OF DIETETICS, THE</li> - <li class="isub1">Introduction, <span class="rightline"><a href="#Page_1233">V 1233</a></span></li> - <li class="isub1">general treatment in, <span class="rightline"><a href="#Page_1235">V 1235</a></span></li> - <li class="isub1">scope of scientific feeding in, <span class="rightline"><a href="#Page_1236">V 1236</a></span></li> - <li class="isub1">the value of letters in, <span class="rightline"><a href="#Page_1236">V 1236</a></span></li> - <li class="isub1">the art of polemics in, <span class="rightline"><a href="#Page_1236">V 1236</a></span></li> - <li class="isub1">value of booklet describing your work, <span class="rightline"><a href="#Page_1238">V 1238</a></span></li> - <li class="isub1">ability to prepare your own copy, <span class="rightline"><a href="#Page_1238">V 1238</a></span></li> - <li class="isub1">value of experience in, <span class="rightline"><a href="#Page_1239">V 1239</a></span></li> - <li class="isub1">diagnosis in, <span class="rightline"><a href="#Page_1241">V 1241</a></span></li> - <li class="isub1">diet in, <span class="rightline"><a href="#Page_1242">V 1242</a></span></li> - <li class="isub1">educate your patient in, <span class="rightline"><a href="#Page_1242">V 1242</a></span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1404" id="Page_1404">[1404]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">patient should agree with the diet, <span class="rightline"><a href="#Page_1243">V 1243</a></span></li> - <li class="isub1">mental factors in, <span class="rightline"><a href="#Page_1245">V 1245</a></span></li> - <li class="isub1">publicity necessary in, <span class="rightline"><a href="#Page_1246">V 1246</a></span></li> - <li class="isub1">value of truthful publicity, <span class="rightline"><a href="#Page_1248">V 1248</a></span></li> - <li class="isub1">some cures too remarkable to advertise, <span class="rightline"><a href="#Page_1250">V 1250</a></span></li> - <li class="isub1">courtesy an asset in, <span class="rightline"><a href="#Page_1250">V 1250</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PRENATAL CULTURE</li> - <li class="isub1">embryological growth in, <span class="rightline"><a href="#Page_1289">V 1289</a></span></li> - <li class="isub1">superstition concerning, <span class="rightline"><a href="#Page_1290">V 1290</a></span></li> - <li class="isub1">theory on, <span class="rightline"><a href="#Page_1290">V 1290</a></span></li> - <li class="isub1">influence of fright, anger, etc, in, <span class="rightline"><a href="#Page_1291">V 1291</a></span></li> - <li class="isub1">mother's nutrition the only factor in, <span class="rightline"><a href="#Page_1291">V 1291</a></span></li> - <li class="isub1">birthmarks, <span class="rightline"><a href="#Page_1292">V 1292</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PROTEIDS</li> - <li class="isub1">defined, <span class="rightline">I 125</span></li> - <li class="isub1">classified, <span class="rightline">I 128</span></li> - <li class="isub1">peptones, <span class="rightline">I 130</span></li> - <li class="isub1">proteoses, <span class="rightline">I 130</span></li> - <li class="isub1">uses of, <span class="rightline">I 211</span></li> - <li class="isub1">replace worn-out cells, <span class="rightline">I 212</span></li> - <li class="isub1">action of, <span class="rightline">I 213</span></li> - <li class="isub1">converted into peptones, <span class="rightline">I 214</span></li> - <li class="isub1">composition of, <span class="rightline">I 215</span></li> - <li class="isub1">form body fat, <span class="rightline">I 215</span></li> - <li class="isub1">excess of, <span class="rightline">I 216</span></li> - <li class="isub1">animal requirements of, <span class="rightline">I 230</span></li> - <li class="isub1">digestibility of grain, <span class="rightline">II 298</span></li> - <li class="isub1">effect of heat on, <span class="rightline">III 595</span></li> - <li class="isub1">purpose of, <span class="rightline">III 626</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PTOMAINS</li> - <li class="isub1">formation of, <span class="rightline">I 128</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">PURGATIVES</li> - <li class="isub1">salts as, <span class="rightline">II 375</span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1405" id="Page_1405">[1405]</a></span></p> - -<p class="p6">Q</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">QUININ</li> - <li class="isub1">uses of, <span class="rightline">II 357</span></li> - </ul> -</div> - -<p class="p6">R</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">RECIPES</li> - <li class="isub1">for coddled eggs, <span class="rightline">III 677</span></li> - <li class="isub1">uncooked eggs, <span class="rightline">III 678</span></li> - <li class="isub1">baked omelet, <span class="rightline">III 678</span></li> - <li class="isub1">for preparing green peas in the pod, <span class="rightline">III 679</span></li> - <li class="isub1">pumpkin, <span class="rightline">III 680</span></li> - <li class="isub1">vegetable juice, <span class="rightline">III 680</span></li> - <li class="isub1">sassafras tea, <span class="rightline">III 680</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">REST</li> - <li class="isub1">forces at work during, <span class="rightline"><a href="#Page_1301">V 1301</a></span></li> - <li class="isub1">changes during, <span class="rightline"><a href="#Page_1302">V 1302</a></span></li> - <li class="isub1">human body at, <span class="rightline"><a href="#Page_1303">V 1303</a></span></li> - <li class="isub1">change in body tissue during, <span class="rightline"><a href="#Page_1303">V 1303</a></span></li> - <li class="isub1">comparisons regarding necessity for, <span class="rightline"><a href="#Page_1304">V 1304</a></span></li> - <li class="isub1">confusion of terms, <span class="rightline"><a href="#Page_1306">V 1306</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">REST AND RE-CREATION</li> - <li class="isub1">necessity for, <span class="rightline">II 400</span></li> - <li class="isub1">phenomenon of sleep and, <span class="rightline"><a href="#Page_1306">V 1306</a></span></li> - <li class="isub1">where found, <span class="rightline"><a href="#Page_1308">V 1308</a></span></li> - <li class="isub1">idleness in, <span class="rightline"><a href="#Page_1346">V 1346</a></span></li> - <li class="isub1">exercise necessary for assimilation and elimination, <span class="rightline"><a href="#Page_1347">V 1347</a></span></li> - <li class="isub1">hunting, <span class="rightline"><a href="#Page_1347">V 1347</a></span></li> - <li class="isub1">fishing, <span class="rightline"><a href="#Page_1347">V 1347</a></span></li> - <li class="isub1">true re-creation, <span class="rightline"><a href="#Page_1348">V 1348</a></span></li> - <li class="isub1">worthless objects for which men struggle fail to give, <span class="rightline"><a href="#Page_1348">V 1348</a></span></li> - <li class="isub1">the triad of all that is best in man the goal to strive for, <span class="rightline"><a href="#Page_1348">V 1348</a></span></li> - <li class="isub1">in solitude, <span class="rightline"><a href="#Page_1349">V 1349</a></span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1406" id="Page_1406">[1406]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">RHEUMATISM</li> - <li class="isub1">described, <span class="rightline">II 543</span></li> - <li class="isub1">causes of, <span class="rightline">II 544</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 545</span></li> - <li class="isub1">remedy for, <span class="rightline">II 547</span></li> - <li class="isub1">diet in, <span class="rightline">II 548</span></li> - <li class="isub1">—— natural versus artificial, <span class="rightline">II 548</span></li> - <li class="isub1">perspiration in, <span class="rightline">II 549</span></li> - <li class="isub1">what to eat in, <span class="rightline">II 550</span></li> - <li class="isub1">what to omit in, <span class="rightline">II 550</span></li> - </ul> -</div> - -<p class="p6">S</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">SACCHARIN</li> - <li class="isub1">food value of, <span class="rightline">I 91</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SALIVA</li> - <li class="isub1">secretion of, <span class="rightline">I 142</span></li> - <li class="isub1">mastication and, <span class="rightline">I 142</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SALT</li> - <li class="isub1">common, <span class="rightline">I 69</span></li> - <li class="isub1">in the body, <span class="rightline">I 73</span></li> - <li class="isub1">magnesium, <span class="rightline">I 77</span></li> - <li class="isub1">mineral origin of vegetable, <span class="rightline">I 131</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SEX</li> - <li class="isub1">relation of sexual functions to the nervous system, <span class="rightline"><a href="#Page_1288">V 1288</a></span></li> - <li class="isub1">necessity for popular knowledge concerning, <span class="rightline"><a href="#Page_1288">V 1288</a></span></li> - <li class="isub1">relation of nutrition to sexual health, <span class="rightline"><a href="#Page_1289">V 1289</a></span></li> - <li class="isub1">summary of facts regarding heredity, and <span class="rightline"><a href="#Page_1297">V 1297</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SILICON</li> - <li class="isub1">in the body, <span class="rightline">I 76</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SLEEP</li> - <li class="isub1">evidence of acquired energy during, <span class="rightline"><a href="#Page_1308">V 1308</a></span></li> - <li class="isub1">the mysterious production of energy during, <span class="rightline"><a href="#Page_1309">V 1309</a></span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1407" id="Page_1407">[1407]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">expenditure of energy during, <span class="rightline"><a href="#Page_1310">V 1310</a></span></li> - <li class="isub1">and its relation to the expenditure of energy, <span class="rightline"><a href="#Page_1312">V 1312</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SOAP</li> - <li class="isub1">process of making, <span class="rightline">I 96</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SOLUTION</li> - <li class="isub1">in nutrition, <span class="rightline">I 50</span></li> - <li class="isub1">in assimilation, <span class="rightline">I 51</span></li> - <li class="isub1">examples of, <span class="rightline">I 51</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">STARCH</li> - <li class="isub1">sources of, <span class="rightline">I 114</span></li> - <li class="isub1">potato, <span class="rightline">I 115</span></li> - <li class="isub1">solubility of, <span class="rightline">I 116</span></li> - <li class="isub1">corn, <span class="rightline">I 116</span></li> - <li class="isub1">changing of, <span class="rightline">I 117</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">STOMACH, THE, <span class="rightline">I 137</span></li> - <li class="isub1">functions of, <span class="rightline">II 389</span></li> - <li class="isub1">disorders originating in, <span class="rightline">II 417</span></li> - <li class="isub1">"lump" in, <span class="rightline">II 419</span></li> - <li class="isub1">catarrh of, <span class="rightline">III 747</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">STRYCHNIN</li> - <li class="isub1">effect of, <span class="rightline">II 356</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SUGAR</li> - <li class="isub1">grape, <span class="rightline">I 109</span></li> - <li class="isub1">—— sources of, <span class="rightline">I 109, II 327</span></li> - <li class="isub1">pentose, <span class="rightline">I 110</span></li> - <li class="isub1">levulose, <span class="rightline">I 111</span></li> - <li class="isub1">galactose, <span class="rightline">I 111</span></li> - <li class="isub1">cane, <span class="rightline">I 112</span></li> - <li class="isub1">maltose, <span class="rightline">I 112</span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1408" id="Page_1408">[1408]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">lactose, <span class="rightline">I 113</span></li> - <li class="isub1">effects of heat on, <span class="rightline">III 594</span></li> - <li class="isub1">tables of digestive harmonies and disharmonies, <span class="rightline">III 617</span></li> - <li class="isub1">food value of, <span class="rightline">II 324</span></li> - <li class="isub1">beet sugar, <span class="rightline">II 325</span></li> - <li class="isub1">cane, value of, <span class="rightline">II 326</span></li> - <li class="isub1">process of refining, <span class="rightline">II 326</span></li> - <li class="isub1">maple, genuine, <span class="rightline">II 327</span></li> - <li class="isub1">—— imitation, <span class="rightline">II 327</span></li> - <li class="isub1">milk, <span class="rightline">II 327</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SULFUR</li> - <li class="isub1">in the human body, <span class="rightline">I 75</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SUNSTROKE</li> - <li class="isub1">prevention of, <span class="rightline">IV 1136</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SUPERACIDITY</li> - <li class="isub1">chart indicating dis-eases caused by, <span class="rightline">I 9</span></li> - <li class="isub1">cause of, I 7, <span class="rightline">II 421</span></li> - <li class="isub1">diagnosis of, <span class="rightline">II 418</span></li> - <li class="isub1">symptoms of, <span class="rightline">II 421</span></li> - <li class="isub1">remedy for, <span class="rightline">II 423</span></li> - <li class="isub1">despondency produced by, <span class="rightline">II 430</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SWEETS</li> - <li class="isub1">relative order of, <span class="rightline">II 332</span></li> - <li class="isub1">application of term, <span class="rightline">II 334</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">SYMPTOMS</li> - <li class="isub1">comparison of, <span class="rightline">II 389</span></li> - </ul> -</div> - -<p class="p6">T</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">TABLE OF WEIGHTS AND MEASURES, <span class="rightline">III 664</span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1409" id="Page_1409">[1409]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">TEA</li> - <li class="isub1">composition of, <span class="rightline">II 365</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">TEMPERATURE</li> - <li class="isub1">fat requirements according to, <span class="rightline"><a href="#Page_1200">V 1200</a></span></li> -</ul> - -<ul class="index"> - <li class="ifrst">TISSUE BUILDING</li> - <li class="isub1">food a factor in, <span class="rightline">I 195</span></li> - <li class="isub1">process of, <span class="rightline">I 196</span></li> - <li class="isub1">generation of heat and energy in, <span class="rightline">I 197</span></li> - <li class="isub1">proteids a factor in, <span class="rightline">I 210</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">TOBACCO</li> - <li class="isub1">effect of nicotin in, <span class="rightline">II 361</span></li> - <li class="isub1">general effect of, <span class="rightline">II 362</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">TREATMENT</li> - <li class="isub1">by disinfection, <span class="rightline">II 347</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">TRICHINOSIS</li> - <li class="isub1">described, <span class="rightline">I 259</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">TRYPSIN</li> - <li class="isub1">action of, <span class="rightline">I 155</span></li> - </ul> -</div> - -<p class="p6">V</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">VEGETABLES</li> - <li class="isub1">groups of, <span class="rightline">II 318</span></li> - <li class="isub1">succulent, <span class="rightline">II 319</span></li> - <li class="isub1">—— value of, <span class="rightline">II 320</span></li> - <li class="isub1">juices of, <span class="rightline">II 321</span></li> - <li class="isub1">white potato, <span class="rightline">II 321</span></li> - <li class="isub1">sweet potato, <span class="rightline">II 322</span></li> - <li class="isub1">carrots, <span class="rightline">II 322</span></li> - <li class="isub1">parsnips, <span class="rightline">II 322</span></li> - <li class="isub1">turnips, <span class="rightline">II 322</span></li> - <li class="isub1">beets, <span class="rightline">II 322</span></li> - </ul> -</div> - -<p><span class="pagenum"><a name="Page_1410" id="Page_1410">[1410]</a></span></p> - -<div class="line"> -<ul class="index"> - <li class="isub1">tomatoes, <span class="rightline">II 323</span></li> - <li class="isub1">tables of digestive harmonies and disharmonies of, <span class="rightline">III 614</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">VEGETARIANISM</li> - <li class="isub1">from animal standpoint, <span class="rightline">I 236</span></li> - <li class="isub1">from standpoint of scientific living, <span class="rightline">I 237</span></li> - </ul> -</div> - -<p class="p6">W</p> - -<div class="line"> -<ul class="index"> - <li class="ifrst">WATER</li> - <li class="isub1">composition of, <span class="rightline">I 44</span></li> - <li class="isub1">properties of, <span class="rightline">I 45</span></li> - <li class="isub1">rain, <span class="rightline">I 46</span></li> - <li class="isub1">hard, <span class="rightline">I 46</span></li> - <li class="isub1">mineral, <span class="rightline">I 47</span></li> - <li class="isub1">salt, <span class="rightline">I 47</span></li> - <li class="isub1">effervescent, <span class="rightline">I 47</span></li> - <li class="isub1">sulphur, <span class="rightline">I 47</span></li> - <li class="isub1">distilled, <span class="rightline">I 48</span></li> - <li class="isub1">as a solvent, <span class="rightline">I 49</span></li> - <li class="isub1">chemical uses of, <span class="rightline">I 48</span></li> - <li class="isub1">proportion in the body, <span class="rightline">I 52</span></li> - <li class="isub1">uses in the body, <span class="rightline">I 54</span></li> - <li class="isub1">drinking, <span class="rightline">I 54</span></li> - <li class="isub1">necessity for drinking, <span class="rightline">II 434</span></li> -</ul> - -<ul class="index"> - <li class="ifrst">WHEAT</li> - <li class="isub1">composition of, <span class="rightline">II 291</span></li> - </ul> -</div> - -<hr class="full" /> - -<div class="transnote"> - -<p class="smcap p6a">Transcriber's notes:</p> - -<p>Added 'D' to index heading of D words.</p> -<p>'shall fish' in index need be 'shell-fish', changed.</p> -<p>Added 'G' to index heading of G words.</p> -<p>Added 'H' to index heading of H words, misplaced.</p> -<p>Index HUMAN ILLA 'orginating' need be 'originating' in the stomach.</p> -<p>Taken out hyphen in 'Re-creation' from index.</p> -<p>Put in hypen in 'diseases' in index as in main text.</p> -<p>Both 'Re-creation' and 'Recreation' present, leaving.</p> -<p>Taken out hyphen in 'stand-point'.</p> -<p>Taken out hyphen in 'tea-pot'.</p> -<p><a href="#Page_1145">P.1145.</a> Removed duplicate chapter heading in html file.</p> -<p>Index, O - Old Age: From 70-100 years of age V '1181' need be '1182', changed.</p> -</div> - -<hr class="full" /> - - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Encyclopedia of Diet, Vol. 5 (of 5), by -Eugene Christian - -*** END OF THIS PROJECT GUTENBERG EBOOK ENCYCLOPEDIA OF DIET, VOL. 5 *** - -***** This file should be named 50660-h.htm or 50660-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/0/6/6/50660/ - -Produced by Juliet Sutherland, Jane Robins and the Online -Distributed Proofreading Team at http://www.pgdp.net - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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