How to Avoid Drowning. In case of falling into the water, the chief thing to do is to try to keep calm and to keep your hands below your chin. If you do this and keep paddling, you will swim naturally, just as a puppy or a kitten would, even if you have never learned to swim. It is, however, pretty hard to remember this when you go splash! into the water. Everyone should learn to swim before he is twelve years old; and then in at least nine times out of ten, he will be safe if he fall overboard. Remember that, if you keep your mouth shut and your hands going below your chin, you can keep floating after a fashion, for some time; and in that time the chances are that help will reach you. If you can reach a log or apiece of board or the side of a boat, just cling quietly to that with one hand, and keep paddling with the other. Even if you can get hold of only quite a small limb or pole or piece of a box, by holding one hand on that and paddling with the other and kicking your feet, you will be able to keep floating a long time unless the water be ice cold. If you can manage to keep both your feet splashing on top of the water and both hands going, you can swim several hundred yards.



You may sometime be called upon to save another person from drowning. In such a case, as in every emergency, a cool head is the chief thing. Make up your mind just what you are going to do before you do anything,—then do it quickly! If no one is near enough to hear your shouts for help, and no boat is at hand, if possible throw, or push, to the one in the water a plank or board or something that will float, and he will instinctively grasp it. If you are thrown into the water with a person that can't swim, grasp his collar or hair, and hold him at arm's length, to prevent his dragging you under, until help arrives, or until you can tow him to safety.

Boys and girls, after they have learned to swim, may well practice rescuing each other, so as to be prepared for such accidents.

Artificial Breathing. The best way to revive a person who has been under water and is apparently drowned, is to turn him right over upon his chest on the ground, or other level surface, turning the face to one side so that the nose and mouth will be clear of the ground. Then, kneeling astride of the legs, as shown in the picture, place both hands on the small of the back and throw your weight forward, so as to press out the air in the lungs. Count three, then swing backward, lifting the hands, and allow the lungs to fill themselves with air for three seconds, then again plunge forward and force the air out of the lungs and again lift your weight and allow the air to flow in for three seconds. Keep up this swinging backward and forward about ten or twelve times a minute. This is the newest and by far the most effective way—in fact the only real way—of keeping up artificial breathing. It is very, very seldom that any one can be revived after he has been under water for more than five minutes,—indeed, after three minutes,—but this method will save all who can possibly be saved.

So perfect a substitute for breathing is it that if any one of you will lie down in this position upon his face, and allow some one else to press up and down on the small of his back after this fashion, ten or twelve times a minute, he will find that, without making any effort of his own to breathe, this pumping will draw enough air into his lungs to keep him quite comfortable for half an hour.

Don't waste any time trying to pour the water out of the lungs. As a matter of fact there is very little there, in drowned people. Don't waste any time in undressing, or warming or rubbing the hands or feet to start the circulation. Get this pendulum pump going and the air blowing in and out of the lungs, and if there is any chance of saving life this will do it; then you can warm and dry and rub the patient at your leisure after he has begun to breathe.



QUESTIONS AND EXERCISES

CHAPTERS I AND II

1. Look up in a dictionary the words physiology and hygiene. What does each mean? If you can, find the derivation of each. 2. Why should everyone learn about the human body? 3. How is the "man-motor" like an "auto"? Compare the fuel of each. 4. From what source do all the fuels get their force or energy? 5. How do plants get their fuel, or food? 6. What is meant in saying that man takes his food at second, or third, hand? 7. Why do we need a mouth? 8. Does a plant have a mouth? Where? 9. Draw a diagram showing how the food is carried into and throughout the body. 10. Describe the parts of the food tube through which it goes. 11. Tell how the body-motor uses bread as a fuel. How is its form changed before it can be used? 12. What are the salivary glands for? What work is done by their juice? 13. What other juices help to melt the bread? 14. Which foods need the most chewing? 15. How is the food carried down the food tube? 16. What is the appendix? Explain how it sometimes causes trouble. 17. How can you tell the difference between colic and appendicitis? 18. On which side is the appendix located? 19. In what parts of the food tube are (a) starch, (b) meats, (c) fat digested? 20. What causes constipation? How may it be avoided? 21. Is drinking water at meals hurtful? If so, how?

CHAPTER III

1. If we call the body an engine, what is the fuel? what is the smoke? what are the ashes? 2. Why and how far can we rely upon our natural desires and appetites for food? 3. How should we choose our foods? 4. Name two serious faults that foods may have. 5. Why do we need a variety of foods? 6. What is meant by the term "fuel value of food"? 7. How can we roughly tell to which class a food belongs or what its fuel value is? 8. Why should animal and vegetable foods be used together?

CHAPTER IV

1. Name and describe our most common meats. 2. When is pork a valuable food? 3. Why do we digest it slowly? 4. Why should we eat fish only once or twice a week? 5. What food-stuffs are found in milk? 6. Name some vegetables which contain protein food. 7. In planning a week's diet, how often would you use these vegetables, and why? 8. What is our greatest danger in eating meat? 9. Why is it dangerous to eat highly seasoned stews or hashes? 10. Should cheese be eaten in large amounts at a time? Why? 11. Describe the care taken at a good dairy. 12. Why is this necessary? 13. Why is dirty milk less nourishing than clean milk?

CHAPTER V

1. Explain the name "starch-sugars." To which class of fuel-food might we say that they belong? 2. Why are they cheaper than meat? 3. Why must these foods be ground and cooked? 4. Which is the better food, white or brown bread? Why? 5. Could we live on starch-foods alone? What is the reason of this? 6. In what foods do we find nitrogen? In what, carbon? 7. What is a "complete food"? Name some. 8. Why must the starchy foods be changed in the body into sugar, or glucose? 9. Name three ways by which bread is made "light." 10. What is yeast? 11. How is bread made? 12. Why should it be thoroughly baked? 13. What causes bread to become sour? 14. Name other important starchy foods. 15. Is sugar a valuable food? Why? 16. In what plants do we find it?

CHAPTER VI

1. Why are fats slow of digestion? 2. If they are so valuable as "coal foods," why do we not eat more of them at a meal? 3. Give some reasons for carrying fats as food supply on long voyages and expeditions. 4. In what forms are they best carried? 5. What makes up the emergency field-ration of the German army, and why? 6. What is the most valuable single fat, and why? 7. Name other fats in common use and describe their effects on digestion. 8. State the food values of bacon. 9. Why should nuts be eaten in moderate quantity only? 10. How do nuts compare in cost (a) with other proteins? (b) with other fats? 11. What is the peanut? 12. Why is it hard to digest? 13. What digestive juices "melt" fats? 14. What is oleomargarine and how does it compare with butter?

CHAPTER VII

1. What is the necessity of fruits and vegetables in our dietary? Why especially in summer? 2. Give some idea of the food value of fruits as compared with bread and meat. 3. Name the most wholesome and useful fruits. 4. What is the food value of bananas? Why is it very important that they be eaten in moderation only? 5. What does (a) boiling and (b) drying do to fruits? 6. Why seal the jars of preserved fruits? 7. Why can you not eat as much jam, at one time, as raw fruit? 8. What disease is caused by scarcity of fresh vegetables or fruits? 9. Name some of the common vegetables and give their fuel values. 10. Why do we need with our meals the lighter green vegetables, although they have little nutritive value? 11. What vegetables contain starch, what sugar, and what digestible protein? 12. In what form is most of the nitrogen of vegetables?

CHAPTER VIII

1. What changes occur in food when it is cooked? Describe some of the changes. 2. What are the advantages of cooking meats and vegetables? 3. Why is it necessary that food should taste good? 4. What has cooking to do with the cost of food? 5. Why is time well spent in cooking food? 6. Describe the different methods of cooking food and tell advantages of each. 7. In what ways can you help make the table attractive and preserve health? 8. In what ways may food be made less digestible and wholesome by cooking? 9. In what way can fried food be made digestible? 10. What is the supposed economy of boiling? 11. Write out a good menu for each meal of the day.

CHAPTER IX

1. Why is water necessary in the body? 2. How does the body take in water other than by drinking it? 3. Why is this water sure to be pure? 4. Why is drinking water likely to be impure? 5. Where and when is water perfectly pure? 6. What are our chief sources of water-supply? 7. What is a well? a spring? a reservoir? 8. Which source of water-supply is safest? 9. What are the dangers of well water? 10. How can they be avoided? 11. What are the dangers of river water? 12. What is a filter and how does it work? 13. What makes water rise in a spring or an artesian well? 14. How may water suspected of being unhealthful be made safe to drink? 15. How is sewage disposed of? 16. How can it be kept out of the drinking water? 17. Why does it pay cities to spend large sums to secure pure water? 18. How can a reservoir be protected? 19. What are the risks of house filters? 20. How do bacteria help us in keeping our water-supply pure? 21. Does your city or town have a central source of water-supply? Where is it? 22. Visit the waterworks of your city or town and describe to the class how the water is obtained, how prepared for use, and how distributed to buildings.

CHAPTER X

1. How can you prove that beverages are not real foods? 2. What is tea? What is coffee? What are chocolate and cocoa? 3. Why are tea and coffee, if stewed, bad for the digestion? 4. Why is it better for you to let these drinks alone? 5. How is alcohol made? 6. How is wine made? beer? cider? whiskey? 7. When does fermentation stop, and for what reason? 8. What is the difference between whiskey and brandy? Why are these the most harmful of these drinks? 9. Explain the effect of alcohol on the digestion. 10. Does it increase the warmth of the body? 11. Does it increase our working power? 12. How is it that at first people thought that alcohol was helpful, when really it was not? 13. What is the effect of alcohol on the nervous system? 14. Can the man who drinks alcohol tell how, or to what extent, it is injuring him? 15. Is alcohol a food or a medicine? 16. How does alcohol usually affect the mind and character? 17. Why is smoking a foolish habit? 18. Why is it harmful for boys? 19. What is nicotine? 20. What proof have we that smoking stunts growth? 21. How is it likely to hinder a boy's career?

CHAPTER XI

1. Where does the real "eating" take place in the body? 2. How is the food carried to these parts? 3. What does the name "artery" mean? 4. What are veins? 5. If you examine blood under a microscope, what will you find in it? 6. What are the uses of these two kinds of little bodies (corpuscles)? 7. Explain the process of inflammation. 8. Draw a diagram or rough picture showing the route of the blood through the heart and body. Mark the vena cava and the portal vein. 9. What are the capillaries, and what does the name mean? 10. Why do the veins have valves? 11. Explain how the different parts of the heart act, while they are pumping and receiving the blood. 12. How many strokes of the heart-pump are there per minute in a man? a woman? a child? 13. Which part of the heart has the thickest muscle and why? 14. Where are the strongest valves? 15. What blood vessels carry the blood to and from the lungs? 16. What blood vessel carries the blood from the heart over the body? 17. When you press your hand to the left side of your chest, what movement do you feel? 18. Where is the best place to feel the pulse? Why? 19. Which are generally nearer the surface, arteries or veins? Are they near each other? 20. Why does the heart beat faster when you run?

CHAPTER XII

1. Why is it bad for you to study or exercise while you are eating, or right after eating? 2. How does overwork, or over-training, affect the heart? 3. What kind of play or exercise strengthens it? 4. How does good food help it? 5. What is the best way to avoid heart diseases, rheumatism, consumption, and pneumonia? 6. How does outdoor air help heart-action? 7. How do alcohol and tobacco injure the blood system and heart? 8. Why is alcohol particularly bad for underfed and overworked people? 9. At what two points is the blood system most likely to give way? 10. What may cause this breakage, or leakage? 11. What "catching" diseases often cause organic disease of the heart? 12. Why should heavy muscular work or strain be avoided after an attack of one of these diseases? 13. How may valvular heart trouble be remedied? 14. In what way are the nerve and blood systems connected? 15. What signal have we that we are beginning to over-exercise the heart? 16. What do we mean by "tobacco heart"? 17. Tell how to take care of the heart.

CHAPTER XIII

1. How long can an animal live without eating? 2. How long can an animal live without breathing? 3. Why is your body like a sponge? 4. What are cells? 5. How do they get their food? 6. How many kinds of waste come from the body cells? 7. How is each kind carried away from the body? 8. What does the blood carry from the lungs to the body cells? 9. Why does it not carry air? 10. What process keeps your body warm? 11. What happens if the body cannot get oxygen? 12. How are the human lungs formed? 13. What is the windpipe? What are the bronchi? 14. Draw a picture of the lung-tree showing how the tubes branch. 15. What is at the end of each tiny branch? 16. How do the windpipe and the esophagus differ in form? 17. Why is the windpipe stiff? 18. In what four ways is the air you breathe out different from that which you took in? 19. Why does lime-water become milky when you breathe into it? 20. When you run, why do you breathe more quickly? Why does your heart beat faster? 21. How can you improve your "wind"? 22. In fever, why do you breathe more rapidly? 23. How do the ribs and muscles help in breathing?

CHAPTER XIV

1. Why is "caged air" dangerous? 2. How is outdoor air kept clean and pure? 3. What is air made of? 4. In what ways do people poison the air? 5. How do plants help to clean the air? 6. What is the best way to ventilate a room? Why? 7. Why do you have recess? 8. How does impure air make children look and feel? 9. Why is an open fire not the best means of heating and ventilating? 10. See if the room you are now in is properly ventilated. Why, or why not? 11. What are disease germs? 12. Why is dusty air unwholesome? 13. What is the safest way to clean a room? 14. Name three groups of disease germs that float in the air. 15. Name three ways in which you can protect yourself against these germs. 16. What is a cold? 17. What is the best way to cure a cold? 18. How can you prevent colds? 19. What causes consumption (tuberculosis of the lungs)? 20. Does the tubercle bacillus attack other parts of the body? 21. Why should a consumptive hold a cloth before his face when coughing? 22. Why should his sputum be burned? 23. Why should he go to a camp or sanatorium? Give two reasons. 24. About how much money could this country afford to spend in fighting consumption? Why? 25. Why need we no longer dread it as people did twenty-five years ago? 26. What methods are used in curing the disease? 27. What methods are used for preventing it? 28. Give two reasons why spitting should be prohibited. 29. What will fresh-air and sunlight do to the disease germs in the dust? 30. What do we know about the germs of pneumonia? 31. Do those who use alcohol stand a good chance in fighting pneumonia? 32. How may pneumonia be prevented?

CHAPTER XV

1. Why is the skin so important? 2. Name some of the things that it does. 3. How many layers has it? Describe each. 4. What glands are found in the skin? 5. What is sweat, or perspiration, and from what does it come? 6. Why should clothing be porous? 7. Why should clothing be frequently washed? 8. Describe a hair gland and its muscles. 9. Describe the process of "nail-making." 10. Is there any process like this among the lower animals? 11. Why do we need nails? 12. What causes the white crescent on the nail? 13. Explain how the skin is a heat regulator. 14. What is the "normal temperature" of the body? 15. How does perspiring affect the heat of the body? 16. What are the "nerve buds" or "bulbs"? 17. Name four things that they do.

CHAPTER XVI

1. What are the uses of the skin to the rest of the body? 2. In what two ways does the skin clean itself? 3. What should we specially avoid in washing or scrubbing the skin? 4. What are the characteristics of a good soap? 5. What are the dangers of a poor soap? 6. What are the advantages of cold water in bathing? 7. How often should hot baths be taken and why? 8. On what parts of the body should soap be most freely used? 9. What is the best way of keeping the hair and scalp healthy? 10. Why is this important? 11. Why should hair tonics be let alone? 12. What causes dandruff? 13. How should the nails be trimmed and cleaned? 14. What should be done to the nail-fold? 15. Why is dirt under the nails sodangerous? 16. What qualities should a good garment possess as to shape, fit, and texture? 17. What are the advantages and disadvantages of wool? 18. What are the advantages and disadvantages of cotton? 19. Why are furs unwholesome? 20. What is the best possible material for an undergarment? 21. What are some of the causes of diseases of the skin? 22. What is the cause of sunburn and freckles? 23. What makes a good complexion? 24. What is a corn? What causes it?

CHAPTER XVII

1. Name four processes that take place in the living body. 2. What two kinds of waste do these processes cause? 3. What is the name of the "body smoke"? 4. How is the body smoke carried away? 5. What do the terms "soluble" and "insoluble" waste mean? 6. How does the insoluble waste leave the body? 7. By what path does the soluble waste leave the body? 8. How many times in an hour is all the blood in the body pumped through the liver, kidneys, and skin? 9, Why is this done? 10. Why is the blood from the food tube sent to the liver directly, instead of by way of the heart? 11. Why is the liver such a large organ? 12. What does the liver do to the blood? 13. What is the bile duct? 14. What is the bile? 15. What is the gall bladder? 16. What do the terms "bilious" and "jaundiced" mean? 17. What effect does alcohol have upon the liver?

CHAPTER XVIII

1. What is muscle? How much of your body weight is made up of the muscles? 2. What two kinds of muscles are there? 3. How do muscles change in shape? 4. What do we mean by voluntary and involuntary muscles, and how do they differ in form and location? 5. Describe the way in which the body muscles are arranged. What kind of actions do they perform? 6. What exercise is good for the muscles over the abdomen? for the muscles of the back? 7. What muscles are we using when we "bat" or "serve" in ball and tennis? 8. How do the muscles of the limbs act for you? 9. Where are the biceps and triceps muscles? Explain their use. 10. What are tendons? What is their use (function)? 11. How is your arm fastened to your body? 12. Describe the arrangement of the muscles in the lower limb. Why are they larger than the arm-muscles? 13. How does exercising the muscles give you an appetite? What else does it do? 14. Why do you naturally love to play? 15. Why is muscular exercise in the open air important in education?

CHAPTER XIX

1. What are the bones? 2. Make a rough sketch of the human skeleton. 3. In what sense are the bones the tools of the muscles? 4. How are the bones of the skull arranged? 5. Give two functions (uses) of the spinal column (back bone). 6. What bones and tendons do you use when you stand on tip-toe? 7. How are the limbs fastened to the body and back bone? 8. Why is the collar-bone more likely to be broken than some of the other bones? 9. How are the joints formed? 10. What is cartilage? 11. How does it help in making the two kinds of joints we find in the body? 12. Is there any arrangement for oiling the joints? If so, what is it? 13. When you soak a bone in weak acid, what happens? What does this prove? 14. What causes disease or deformity of the bones?

CHAPTER XX

1. Why do we need a system of nerves? 2. What do we mean by motor nerves? by sensory nerves? 3. How is the central system like a telephone office? 4. What does the word ganglion mean to you? 5. What are the ganglions (ganglia) for? 6. Is the brain a ganglion? 7. Give a rough idea of the structure of the brain, and name its parts or divisions. 8. What does each one of these divisions do? 9. What is the result of injury to any one of these parts? Give an instance. 10. Where do we find the gray matter in the nervous system? 11. What is the white matter and what does it do? 12. When the thumb is paralyzed, what do we know about the brain? 13. Where in the body do we really smell, hear, and see? 14. What do we know about the speech centre? 15. Draw a picture of the spinal cord and its branches. 16. Of what use are the ganglia (gray matter) in the spinal cord? Give an example. 17. Why is it that some children can't help wriggling when tickled? 18. Why is the medulla such an important part of the nervous system? 19. When you touch a hot lamp chimney, what happens in your nervous system? 20. Suppose you had seen some tempting fruit, what would have happened in your nervous system and in your digestive system? 21. What does the brain do with the messages from the eyes, ears, and nose? 22. How does the message-and-answer system protect the body? 23. How does it help us to gain knowledge? 24. Why is it that when two people look at the same thing at the same time they may have very different ideas of what it is?

CHAPTER XXI

1. Describe the arches of the feet and tell what they are for. 2. Describe the kind of shoe you ought to wear. 3. Do you grow while asleep? 4. How much sleep do you need? 5. Are there many diseases of the muscles and bones? 6. How does nature repair a broken bone? 7. What causes most of the diseases of bones? 8. What is a slouching gait due to? 9. What is the cause of headache? 10. How should headache be regarded and treated? 11. What are the dangers of taking patent or unknown medicines? 12. What do most patent medicines contain? 13. Are the nerves resistant to disease, or specially subject to its attack? 14. What causes many of the diseases of the nerves? 15. Name some poisons that injure the nerves. 16. How may diphtheria affect the nerves? 17. What does alcohol do to the nervous system? 18. Does our modern method of life tend to cause or to cure nervous diseases and insanity? Why?

CHAPTER XXII

1. How much of the body will muscular exercise develop? 2. Why should exercise and play be in the open air? 3. What is fatigue and what does it mean? 4. Name some games that are good exercise for the body and tell why they are so. 5. Why do marching and singing and drawing alternating with your other lessons, help you to grow? 6. Is playing a waste of time? Why? 7. How much exercise a day does a grown man or woman need? 8. How should this exercise be taken? 9. What senses and powers does base-ball develop? 10. In what respects is your progress in school work like your progress in learning to play games well? 11. What are good games for girls? 12. Why have we less sickness in summer than in winter? 13. Why is gardening a valuable occupation? 14. When should we do our hardest studying? 15. What is the best and most successful way to study? 16. How can you make school work as enjoyable as play? 17. What are your duties to-day? Plan the best way to do them so that you can also take exercise and rest and time for meals. Write this plan in the form of a day's programme.

CHAPTER XXIII

1. What is the "Lookout Department" of the body, and how is the work of this department distributed among the members? 2. Describe the inside structure of the nose. 3. In what sense is the nose like a radiator? 4. What are the cilia for? 5. How does the nose dispose of dust and lint? 6. What causes catarrh and colds? 7. Where is the sense of smell located? 8. When you have a cold, why do you often lose your sense of smell? of taste? 9. How do you tell the difference in flavor between an apple and an onion? 10. What does the tongue do? 11. What are the only tastes perceived in the mouth? 12. What does a coated tongue mean? 13. Is the sense of taste a safe guide in choosing foods? Why? 14. What are adenoids? What trouble do they cause? How can they be cured? 15. How does the eye help to choose food? 16. Name and describe the parts of the face around the eye. 17. Of what use is each? 18. How does the tear gland act? 19. What is the retina? the pupil? the iris? What is each for? 20. What do we mean by bringing the rays of light to a focus? How can you illustrate this by a burning glass? 21. When do eyes need glasses? 22. How can the eye change the form of its lens for near and for far sight? What is this action called? 23. Why do children born deaf become dumb? 24. Where do we find the key-board of hearing? Why do we call it the cochlea? 25. Draw a picture showing the position of the drum, "hammer," "anvil," "stirrup," and cochlea. 26. What has happened in your inner ear when something in your ear goes "pop"? 27. Why does a cold sometimes make you deaf? 28. Why do we have wax in the outer ear? What is the German proverb about cleaning the ear? 29. What is our "sixth sense"? Where do we find its organ located? What is it like?

CHAPTER XXIV

1. How is the voice a waste product? 2. What are the conditions required to make a good voice? 3. Are great singers usually strong? Why? 4. How was the windpipe made into the voice box? 5. Describe the vocal bands or cords. 6. How do they act in making voice sounds? when we breathe? 7. How do catarrh and adenoids affect the voice? 8. How is the voice box like a violin? 9. What part of the violin has most to do with the quality of the sound? How does this apply to the human voice? 10. What do the throat, the mouth, and the nose have to do with voice training? 11. What is one of the commonest causes of a poor voice? 12. How can you prove this? 13. What are spoken words? 14. How is a good, clear, distinct voice of value? 15. How can you build up a strong, clear, useful voice?

CHAPTER XXV

1. Give four reasons why the teeth are important. 2. To take proper care of the teeth, what other parts of the mouth need attention? 3. Draw a picture of a tooth and label the crown, the enamel, the root, the pulp. 4. Name the different teeth, making diagrams of the upper and lower jaws and tell how each kind of tooth is used. 5. Compare your own teeth with those of a dog, a sheep, and a squirrel and explain the difference in use. 6. In what order did your teeth appear in your mouth? 7. What are the milk-teeth? 8. How many teeth have you? Have any been pulled? 9. Will you have any more later? 10. Name three things to be remembered in exercising the teeth. 11. What is the best method to keep the teeth and gums clean? 12. Why are "gritty" tooth-powders bad for the teeth? 13. Are antiseptics good for them? 14. Why are dirty teeth a very common cause of disease in the body? 15. (Exercise) Write a letter to your teacher telling how you have been taking care of your teeth in the past, and how you purpose to do it in the future.

CHAPTER XXVI

1. How may "catching" diseases be prevented? 2. What are disease germs, and how are they named? 3. How do disease germs grow? 4. Why should patients with the "diseases of childhood" be placed in quarantine. 5. What causes a cold? How should you take care of one? Why keep away from other people? 6. When and how did we find that diphtheria was due to germs? 7. Explain how "antitoxin" prevents it. 8. How much has the death rate in diphtheria been lowered? 9. Name the diseases for which we now have vaccines and antitoxins. How do we grow them? 10. Tell the story about Dr. Jenner and the milkmaids. 11. What good has his discovery done? 12. Explain why vaccination will cure as well as prevent smallpox. 13. What is quinine, and where does it get its name? 14. Who discovered the germ of malaria? Is it a plant or an animal? 15. What do we know about the connection between mosquitoes and malaria? 16. What is a quick way of killing the mosquito? 17. How does draining fields prevent malaria? Why is malaria not so common now as in pioneer days? 18. Why do we need disinfectants? Name some, and describe how they are used. 19. What is the best one in most cases? Why? In what ways may it be used? 20. How do the bacteria of the soil "feed" the green plants? 21. Explain why a crop of clover will enrich the soil. What other plants also do the same thing? 22. Name some other harmless bacteria. 23. Why ought one to wash the hands before eating? 24. Is it possible to kill all house flies? Why ought we to try to? How can it be done? 25. What do we find in dust? 26. What good does it do to sprinkle streets? 27. What is the best way to clean house?

CHAPTER XXVII

1. What is the best insurance against accidents? 2. Why do most cuts and scratches heal quickly, while some others do not? 3. What kind of dirt is dangerous to wounds? 4. If your knife should slip and cut you, how ought you to take care of the cut? 5. If you know the knife is dirty, what is the proper treatment? 6. Is "sticking-plaster" good for a wound? Why not? 7. Why does absorbent cotton make a good dressing? 8. Give two reasons why doctors can perform surgical operations now much more safely than some years ago. 9. Why must surgeons and nurses keep themselves and their patients perfectly clean? 10. What difference has this cleanliness made in the saving of life? 11. What is the treatment for bruises? Why are they not so dangerous as cuts? 12. What are boils and carbuncles? 13. How do we clean and heal them? 14. Where blood comes in spurts from a cut, what does this mean? 15. How does the blood itself protect us against infection in wounds? 16. If the wound is very deep, how can you check the bleeding? 17. Why should the tight bandage be slightly loosened in half an hour after it has been applied? 18. Why is it that we do not need to clean a burn? 19. Why is it wise to keep the air from a burn? How may it be done? 20. Why must the dressings be perfectly clean? 21. Why do we need a doctor in the case of a broken bone? 22. If you can't get a doctor, what is to be done? 23. What is a sprain? Tell how to bathe and bandage it. 24. In the case of swallowing poison, why should one drink warm water? 25. What else should be done? 26. What should be given when lye has been swallowed? 27. What is the important thing to remember in any such case? 28. If you fall into deep water, what four things should you remember? 29. Explain carefully just how to revive a person who has been under water. 30. What is the main purpose of this method?



GLOSSARY

OF IMPORTANT TERMS USED IN THE BOOK

[Transcriber's note: In the following section vowels are transcribed as: [)vowel] with breve [=vowel] with macron [.vowel] with dot above]

I. RELATING TO THE BODY AS A WHOLE

Ab'do men (or ăb dō'mĕn). The cavity of the trunk immediately below the diaphragm.

Car'ti lage. Tough, elastic tissue, generally more or less fibrous; called also gristle (grĭs'l).

Cell. The simplest form of living matter, with power to grow, develop, reproduce itself, and, with others of its kind, build up a living fabric.

Di'a phragm (dī'ȧ frăm). The muscular membrane that separates the thorax from the abdomen.

Duct. A tube through which fluid from a gland is conveyed.

Fa tigue' (fȧ tēg'). A condition in which the body cells are worn out faster than they are built up, so that waste matter accumulates in the body and poisons it.

Germ. The simplest form of life, from which a living organism develops.

Gland. A part, or organ, that has the power of making a secretion, peculiar to itself. A gland may be a simple pocket, or follicle, as is an oil gland of the skin, or it may be an aggregate of such glands, as is the liver.

Or'gan. Any part, or member, that has some specific function, or duty, by which some one of the body's activities is carried on; for example, the eye is the organ of vision, the liver is one of the organs of digestion.

Tho'rax. The cavity of the trunk immediately above the diaphragm.

Tis'sue (tĭsh'ū). A fabric, or texture, composed of cells and cell-products of one kind; as, for example, nervous tissue, muscular tissue, fatty tissue.

Se cre'tion. A substance made from the blood, the special character of which depends upon the kind of gland that makes, or secretes, it.

II. RELATING TO THE DIGESTIVE SYSTEM

Al i men'ta ry ca nal'. The food tube, or digestive tube, extending from lips and nose to the end of the rectum, with its various branches and attachments.

Bile. A yellow, bitter, alkaline liquid secreted by the liver, and especially valuable in the digestion of fats; sometimes called gall.

Co'lon. The large intestine.

Di ges'tion. The process in the body by which food is changed to the form in which it can pass from the alimentary canal to the blood vessels and lymphatics.

Di ges'tive sys'tem. The alimentary canal with all its branches and appendages; that is, all the organs that directly take part in the process of digestion.

E soph'a gus. The tube through which food and drink pass from the pharynx to the stomach; called also the gul'let.

Gall blad'der. The bile bladder; the sac, or reservoir, lying on the under side of the liver, in which the bile is received from the liver, and in which it is retained until discharged through the gall duct into the small intestine.

Gas'tric juice. The digestive liquid secreted by the glands of the stomach (pep'tic glands); it contains pepsin, acid, and ferments; called also peptic juice.

In tes'tine. The last part of the alimentary canal, extending from the pylorus. Its length is five or six times that of the body. The greater part of its length is called the small intestine in distinction from the remaining part, which, though much shorter, is larger in diameter, and is called the large intestine or co'lon. The intestine as a whole is sometimes called the bow'el.

Liv'er. The large gland that secretes bile and is active in changing or killing harmful substances; located in the upper part of the abdominal cavity, on the right side, and folds over on the pyloric end of the stomach.

Lym phat'ics. Small transparent tubes running through the various tissues, and containing a colorless fluid somewhat thinner than blood, called lymph. This fluid is composed of the leakage from the arteries and of wastes from the tissues, which are being carried to a larger lymph duct to be emptied into one of the larger veins. The lymphatics in the wall of the intestine take up some of the digested food from the cells and pass it on through the lymph glands of the abdomen to the lymph duct which empties into a vein near the heart.

Mas ti ca'tion. The process of grinding, or chewing, food in the mouth.

Mes'en ter y. The tissue (part of the peritoneum) which is attached to the intestine and, for a few inches, to the spinal column, to hold the coils of the intestine in place.

Mu'cous mem'brane. The lining membrane, or tissue, of the entire alimentary canal. It is very complex in structure, has different characteristics in different areas, and contains nerves, blood vessels, lymphatics, and in various parts special structures such as glands. It secretes mucous. It is continuous with the outside skin of the body, as may be seen at the lips.

Pan'cre as. The gland that secretes the pancreatic juice; located in the abdominal cavity near the stomach.

Pan cre at'ic juice. An alkaline digestive juice poured by the pancreas into the small intestine; especially valuable in the digestion of starches, fats, and proteins.

Per i to ne'um. The membrane lining the abdominal cavity and enfolding its organs.

Phar'ynx. The passage between the nasal passages and the esophagus: the throat.

Py lor'us. (1) The opening from the stomach into the small intestine. (2) The fold of mucous membrane, containing muscle fibres, that helps to regulate the passage of food through the pyloric opening.

Sa li'va. The digestive secretion in the mouth, consisting of the secretion of the salivary glands and the secretion of the mucous membrane of the mouth.

Stom'ach. The pouch-like enlargement of the alimentary canal, lying in the upper part of the abdominal cavity, and slightly to the left, between the esophagus and the small intestine.

III. RELATING TO FOOD AND DRINK

Ac'id (ăs'ĭd). A substance (usually sour tasting) that has, among other properties, the power of combining with an alkali in such a way that both substances lose their peculiar characteristics and form a salt.

Al'co hol. A colorless liquid formed by the fermentation of starch-sugars or certain other substances, which is highly inflammable and burns without smoke or waste; it is a stimulant and an antiseptic.

Al'ka li. A substance that has, among other properties, the power of neutralizing acids and forming salts with them. (See Acid.)

Car'bo hy'drates. Plant or animal substances composed of carbon, hydrogen, and oxygen. (Called also starch-sugars.)

Chlo'ro phyll. The green coloring matter of plants, formed by the action of sunlight on the plant cells. It is a necessary part of the plant's digestive system, since without it the plant could not break up the carbon dioxid of the air into the carbon which it uses in preparing its starch food, and the oxygen which it gives off as waste.

Fer men ta'tion. A chemical change in plant or animal substance, produced usually by the action of bacteria, in the process of which the substance is broken up (decomposed), and new substances are formed.

Nar cot'ic. Any substance that blunts the senses, or the body's sensibility to pain or discomfort.

Ni'tro gen. A tasteless, odorless, colorless gas, forming nearly four-fifths of the earth's atmosphere; and constituting a necessary part of every plant and animal tissue.

Pro'te ins. Foods containing a large amount of nitrogen; such as meat, fish, milk, egg, peas, beans.

IV. RELATING TO THE BLOOD AND THE CIRCULATORY SYSTEM

A or'ta. The main artery of the body; it leads out from the left ventricle of the heart, carrying arterialized blood (blood that has been acted upon by oxygen) to all parts of the body except the lungs.

Ar'te ries. The blood vessels and their branches that carry blood from the heart to all parts of the body. The pul'mon a ry artery carries impure (ve'nous) blood to the lungs.

Au'ri cles (o'rĭ klz). The two chambers of the heart that receive blood from the veins.

Cap'il la ries. The minute blood vessels which form a network between the ends of the arteries and the beginnings of the veins.

Cir cu la'tion. The passage of the blood from the heart into the arteries, and from them through the capillaries into the veins, and through the veins back into the heart.

Cor'pus cles (cor'pŭs'lz). Minute jelly-like disks or cells. These are of two kinds, red and white, the red (the oxygen carriers) being about 350 times as many as the white, and giving the blood its color.

Heart. A muscle-sac located in the thorax between the lungs, its lower point, or a'pex, being tilted somewhat to the left; the centre and force-pump of the circulatory system.

Ox i da'tion. Combining with oxygen.

Ox'y gen. A colorless, odorless, tasteless gas, which forms about one-fifth of the earth's atmosphere. It is found in all animal and vegetable tissues. When it combines with other substances, a certain amount of heat is produced; and if the process is sufficiently rapid, a flame is seen.

Pulse. The regularly recurring enlargement of an artery, caused by the increased blood flow following each contraction of the ventricle of the heart.

Veins. The blood vessels and their branches through which blood flows from all parts of the body back to the heart. All the veins except the pulmonary veins carry impure (venous) blood; the pulmonary veins carry arterialized (oxidated) blood from the lungs. Ve'na ca'va. Either of the two large veins discharging into the right auricle of the heart. Por'tal vein. The large, short vein that drains the liver and adjacent parts.

Ven'tri cles. The two chambers of the heart that receive blood from the auricles and force it into the arteries.

V. RELATING TO THE RESPIRATORY SYSTEM AND ORGANS OF EXCRETION

Al ve'o li (ăl vē'o lī). (Plural of alveolus). Air cells. The cells, or cavities, that line the air passages and air sacs at the ends of the bronchial tubes.

Breath. Air taken in or sent out in respiration; that breathed out containing carbon dioxid, watery vapor, and various impurities.

Bron'chi (brŏn'kī). (Plural of bronchus). The two main branches of the trachea. These branch into numerous smaller branches, called the bron'chi al tubes.

Car'bon di ox'id. A gas formed of carbon and oxygen; colorless and odorless; has a somewhat acid taste, and is used for aerating soda water and other beverages; is present naturally in mineral and spring waters. It is present largely in the fissures of the earth and makes the choke-damp of mines. Called also car bon'ic acid.

Ep i glot'tis. The valve-like cover that prevents food and drink from entering the larynx.

Ex cre'tion. A waste substance thrown out, or rejected, from the system; for example, carbon dioxid, sweat, ur'ine, the fe'ces.

Lar'ynx. The enlargement of the windpipe, near its upper end, across which are stretched the vocal cords.

Lungs. Two spongy organs in the thorax, entered by the bronchi with their bronchial tubes; they contain in the walls of their air cells the capillaries through which the blood passes from the branches of the pulmonary artery to the branches of the pulmonary veins.

Rec'tum. The lowest and last section of the alimentary canal, being the discharge pipe of the large intestine, and excreting the solid wastes in the form of the feces.

Res pi ra'tion. Breathing; the action of the body by which carbon dioxid is given off from the blood and a corresponding amount of oxygen is absorbed into the blood.

Skin. The continuous outer covering of the body, in the deeper layer (der'ma) of which are located the sweat glands, which secrete sweat (a watery, oily substance containing impurities from the blood) and excrete it through the sweat ducts and their openings (pores) in the surface of the skin.

Tra'che a (or trā chē' ȧ). The windpipe between the larynx and the bronchi.

U'ri na ry system. The organs concerned in the secretion and discharge of urine: the kid'neys (two glands in the abdominal cavity, back of the peritoneum, which receive wastes from the blood, and excrete them as urine), the u re'ters (ducts through which the urine flows from the kidneys to the bladder), the blad'der (an elastic muscle-sac in which the urine is retained until discharged from the body).

VI. RELATING TO THE NERVOUS AND MOTOR SYSTEMS

Brain. The soft mass of nerve tissue filling the upper cavity of the skull. Its cellular tissue is gray, and its fibrous tissue white. With the spinal cord it controls all the sensory and motor activities of the body.

Cer e bel'lum. The part of the brain lying below the hind part of the cerebrum.

Cer'e brum. The upper or fore part of the brain; it is divided by a deep fissure into two hemispheres, its cor'tex (surface) lies in many con vo lu'tions (folds), and its fibres run down into the spinal cord. In this part of the brain are the centres, or controlling nerve cells, of the senses and most of our conscious activities.

Gang'li a (găng'lĭ ȧ). (Plural of ganglion). Nerve knots, or groupings of nerve cells, forming an enlargement in the course of a nerve.

Me dul'la. A portion of the brain forming an enlargement at the top of the spinal cord and being continuous with it; the channel between the brain and the other parts of the nervous system.

Muscle (mus'l). A kind of animal tissue that consists of fibres that have the power of contracting when properly stimulated. A bundle of muscle fibres, called a muscle, is usually attached to the part to be moved by a ten'don, or sinew. Muscles causing bones to bend are termed flex'ors; those causing them to straighten, ex ten'sors. The movements of muscles may be voluntary (controlled by the will), or involuntary (made without conscious exercise of the will).

Nerve. A fibre of nerve tissue, or a bundle of such fibres, connecting nerve ganglia with each other or with some terminal nerve organ. Nerves running inward toward the spinal cord and the brain are called sen'so ry nerves; those from the brain and spinal cord outward, mo'tor nerves.

Nerv'ous system. The nerve centres with the sensory and motor nerves and the organs of sense.

Neu'rons. The cells of the spinal cord and the brain.

Re'flex. A simple action of the nervous system, in which a stimulus is carried along sensory nerves to a nerve centre, and from which an answering stimulus is sent along motor nerves to call into play the activity of some organ, without consciousness, or without direct effort of the will.

Spi'nal cord. The soft nerve tissue that extends from the medulla almost to the end of the spinal column, being encased by it. It controls most of the reflex actions of the body.

Stim'u lus. Anything that starts an activity in the tissues on which it acts; for example, light is a stimulus to the nerve tissues of the eye.



INDEX

Abdomen, 204.

Accommodation, 264.

Acetanilid, 237 note.

Acid, as an antidote, 325; butyric, 53; carbonic, 11; explained, 11; in changing starch, 41; in leavening, 44, 45; in fruits, 57, 58, 59; in starch-sugars, 283; in digestive juices, 11 note; in mouth, 283, 285; lactic, 43.

"Adam's apple," 272.

Adenoids, 253, 256, 257, 274.

Ague. See Malaria.

Air, circulation of free, 140, 149; composition of, 132; indoor currents of, 148-150; per person, 142; pure and impure, 139-146.

Alcohol, a medicine, 96, 100; an antiseptic, 318, 319, 324; a narcotic, 90, 98, 99; a toxin, 94; decreasing use of, 101-103; effect of, on character, 101; in beverages, 94, 95; in patent medicines, 237; not a food, 90, 96; physical effects of, 97-100, 122-124, 166, 197, 199, 201, 239; source of, 93, 95.

Aldehydes, 94.

Ale, 94.

Alimentary canal, 8, 9; digestion in, 9-19. See also Gullet, Intestine.

Alkali, as an antidote, 325; as medicine, 14, 15; explained, 11; digestive juices, 11 note; in leavening, 44, 45; in meat, 283; in soap, 186.

Alveoli, 135.

Ameba, white corpuscles compared to, 109, 110.

Amherst, experiments with smokers at, 107.

Ammonia from decay, 74, 308.

Animals and plants contrasted, 5-7.

Anopheles, 302.

Antidotes. See Poisoning.

Antipyrin, 237 note.

Antiseptics, use of, 317-320.

Antitoxins, 293-296.

Anvil, 267.

Aorta, 112, 113, 115, 118, 119, 200.

Apex of heart, 117.

Apoplexy, 123.

Appendicitis, 20.

Appendix vermiformis, 20.

Appetite, from exercise, 208; juice, 9.

Appetites, explained, 21.

Apples, fermented, 94; food value of, 58; fuel value of, 26.

Aqueduct, 85.

Arrack, 96.

Arteries, bleeding from, 320-322; defined, 108, 109; function of, 17; position of, 113; red blood in, 111; stiffening of, 123; also, 112, 196, 200.

Artery, pulmonary, 118; radial, 118.

Articulation, of bones, 212; of sounds, 276.

Artois, wells of, 82.

Astigmatism, 263.

Athletics, 175, 176, 242.

Atropin, 265 note.

Auricle, 116, 117, 118.

Bacilli, cultivation of, 293; explained, 152-154, 286; method of naming, 286; multiplication of, 288. See also Bacteria and Germs.

Backache, 204.

Backbone. See Spinal column.

Bacon, fuel value of, 52, 54, 55.

Bacteria, explained, 17; harmless, 152; in feces, 19; in food, 22; in milk, 33-38; in small intestine, 17; of disease, 152, 286; of soil, 74, 76, 78, 79, 83, 86, 308; of yeast, 43. See also Bacilli and Germs.

Bakeries, 45, 46.

Baking-powders, 44, 45.

Banana, 58, 59.

Barley, in making beer and ale, 94.

Bathing, need of, 184; preventive of colds, 155; right and wrong, 184-186.

Beans, 32.

Beef-tea, 26, 31.

Beer, 89. See also Alcohol.

Beets, 26, 59.

Berries, 58, 59.

Beverages, 89-93. See also Alcohol.

Biceps, 203, 206.

Bile, 11 note, 16, 17, 198, 199; duct, 197, 199.

Biliousness, 23, 197.

"Black bread," 48.

"Black Death," 288.

Bladder, 200. See also Gall bladder.

Bleeding. See Wounds.

Blood, alkaline quality of, 11 note; anemic, 173, 192; arterial, 111; circulation of, 110-113, 118, 119; color of, 109, 111, 112, 173, 174; composition of, 109, 110; heat, 175; impure, 198; poisoning, 295, 315, 319; purifying of, 196; result of food, 18.

Blood vessels, 108, 109. See also Arteries, Capillaries, Veins.

Board of Health, and infections, 286, 291; control of water supply, 77, 81, 88; examination, 105; milk inspection, 34, 38, 39, 78.

Boils, 295, 320.

Bolus, 9.

Bones, composition and growth of; 210, 211; disorders of, 229, 230, 234, 235; fractures of, 323; kinds of, 212-214; number of, 211; structure of, 215; tuberculosis of, 157.

Bowel. See Intestine.

Brain, 216-220; development of, 167.

Brandy, 94, 95.

Bread, baking, 43, 44; crust of, 44; fuel value of, 58; kinds and values of, 42, 46, 48; leavening, 42-46; souring of, 43, 44.

Breakfast foods, 47.

Breathing, control of, 226; need of continuous,130; operation of, 138; rate of, 142; variations in, 137, 138.

Bright's Disease, 201.

Bronchi, 135.

Bronchial tubes, 135.

Bruises, 319.

Brushes, hair, 193-194; nail, 189; skin, 188.

Bubonic plague, 288.

Burns, 322, 323.

Butter, 51, 52-54.

Cabbage, 26, 58, 60.

Caffein, 91.

Callus, 194, 195, 234.

Candy, 50, 52.

Capillaries, 110, 111, 112, 113, 114, 118, 119, 200.

Carbohydrates, 27, 41, 48, 141. See also Starch-Sugars.

Carbon, 42.

Carbonates, 136.

Carbon dioxid, in air, 140, 141; in blood, 174; in body cells, 112; in breath, 137; in lungs, 111, 196; in spring water, 74, 83; in yeast, 43.

Carbuncles, 320.

Carrots, 59.

Cartilage, 136, 210, 214.

Casein, 30, 36, 39.

Catarrh, 253, 256, 274.

Cathartic, 19.

Cecum, 20.

Celery, 58, 61.

Cells, 9, 14, 15, 17, 18, 201, 287; eating done by, 108, 110, 112, 131; of liver, 111; of lungs, 135; of muscles, 202, 203, 209; of skin, 169, 170; waste from, 131, 132; water 111, 70.

Cereals, 42. See also Breakfast Foods and Oatmeal.

Cerebellum, 270.

Cheese, 39.

Chemical change, 42.

Chickenpox, 290.

Children's diseases, 289-291; from dirty milk, 37.

China, wearing nails long in, 173.

Chincon, Countess of, 301.

Chloral, 97.

Chloroform, 97, 199.

Chlorophyll, 5.

Choking, cause of, 135.

Cider, 94.

Cigarette habit, 104, 107.

Cinchona. See Quinine.

Circulation, blood vessels of skin and, 184; color an index to, 174; control of, 226; rate of, 196.

Clothing, 179-183. Also 190, 247.

Coal-tar remedies, 237 note.

Cocci, 153; of pneumonia, 154, 166.

Cochlea, 267.

Cocoa, 90, 91-93.

Coffee, 26, 89, 90, 91-93.

Colds, 125, 154-156, 199, 201, 291-293.

Colic, 23.

Colon, 8, 18.

Complexion, 114, 115, 176.

Concha, 268.

Cones, 264 note.

Constipation, 19, 20, 204.

Consumption, 152, 153, 157-166. See also Tuberculosis.

Contraction, 203.

Convolutions, 219.

Cooking, 62-68.

Corn, 47, 60.

Cornea, 259, 260, 261.

Corns, 194, 195.

Corpuscles, malaria germs in red, 301; red, 109, 111, 132; renewal of, 215; white, 109, 110.

Cortex, 219, 223.

Cowpox, 296, 297.

Crystalline lens, 263.

Cucumbers, 26, 58, 61.

Culex pipiens, 302.

Dandruff, 191.

Dentine, 279.

Derma, 168.

Dextrin, 44.

Diaphragm, 8, 13, 276.

Diarrhea, 23, 47, 157. See also Children's diseases.

Digestion, by body cells, 17, 18; by liver, 198; food route in, 8; in intestines, 16-20; in mouth, 10-12; in stomach, 13-15; juices aiding, 9-12, 14-17; preparatory, 9.

Digestive system, 7-9.

Diphtheria, 293-295; germs of, 286, 310.

Disease, causes of, 286-288; effects of, 238; germs of, 17 note, 152-154, 286, 301; growth and spread of, 288-290; hip-joint, 157.

Diseases, children's, 289-291; nervous, 239, 240; occupation, 153, 195.

Disinfectants, 193, 287, 303-307, 318.

Disinfection, 303; methods of, 304-307; of wounds, 316-319.

Dispensaries, tuberculosis, 160.

Drafts, 143, 144.

Drainage, extent of wells, 77; of sewage, 75-79; of swamps, 302, 303.

Drink, 69-103. See also Alcohol, Beverages, Water, etc.

Drowning, treatment for partial, 327-330.

Duct of a gland, development of, 10 note.

Dust, 22, 153, 154, 312, 313.

Dysentery, 199. See also Diarrhea.

Dyspepsia, 47, 199, 204, 264.

Ear, care of, 268, 269; development of, 167, 252, 253; structure of, 266-270.

Eczema, 59, 191.

Effervescence, 11, 43, 44.

Egg, digestion of, 14, 17.

Enamel, 279.

Energy in food and fuel, 4, 5.

England, smallpox in, 296, 297.

Epidermis, 168.

Epiglottis, 135.

Epithelial cells, 168, 169.

Eruptions, 193.

Esophagus, 7. See also Gullet.

Ether, 97.

Ethers, 94.

Eustachian tube, 257.

Exercise, 241-251; appetite and, 208; heart and, 120-122, 126, 127, 128; muscles and, 204, 205, 208, 209. Also 154, 162, 163, 176, 238.

Extensors, 206.

Eyes, care of, 266; development of, 167, 252, 253; structure of, 259-265.

Eye-strain, 236.

Fat, 51-55; fuel value of, 27, 51, 52; in digestion, 16, 17, 51; in liver, 198, 199; in milk, 30, 39.

Fatigue, 241-243.

Feces, 9, 18, 19, 192.

Femur, 214.

Fermentation, 94.

Fever, 175-177; effect of, on heart, 125; in consumption, 124.

Fibula, 213.

Filters, domestic, 88; nature's, 74, 75, 83, 85, 86; of waterworks, 85, 86.

Fish, fuel value of, 29; wastes from, 201.

Fission of a bacillus, 288.

Flexors, 206.

Flies, 309-312.

Food, absorption of, 17-19; appetizing, 9-10; as fuel, 4-7, 21, 25, 26; changed into blood, 18; cleanliness of, 22; "coal," 25, 26, 27-55; digestion of, 9-18; in blood, 110-113; irritating, 55, 59, 60; "kindling," 25, 26, 56-61; "paper," 25, 26, 31, 56-61; preservation of, 22, 23; sunlight in, 5-7; variety in, 23-25; water in, 73.

Food tube. See Alimentary canal.

Foot, 230-232.

Formaldehyde, 305-307.

Formalin, 305-307.

Fractures, 323, 324.

Freckles, 190.

Fruits, composition of, 24, 57, 58; fuel value of, 26, 58; in diet, 23-25; tainted, 22.

Furs, as clothing, 182.

Gall bladder, 199.

Gall stones, 199.

Games, 242-251.

Ganglia, 217, 221, 223.

Gardening, 61, 247, 248.

Gas, illuminating, 143; sewer, 143. See also Carbon dioxid, Carbonic acid.

Gastric juice, 198.

Gelatin, in veal, 29; for bacteria culture, 293, 309.

German proverb, 269.

Germany, smallpox in, 197; typhoid in, 80 note.

Germicides. See Disinfectants.

Germs, 17 note, 301. See also Bacilli, Bacteria, Cocci, Disinfection, Disease.

Glands, development of, 10, 11 note; hair, 171, 172; lachrymal, 261; lymph, 17; of ear, 269; of intestine, 17-19; of stomach, 15,16; of throat, 256; oil, 171; parotid, 10; salivary, 10, 11; sublingual, 10 note; submaxillary, 10 note; sweat, 170, 171.

Glucose, 41.

Gluten, 28, 42, 48, 63.

Glycogen, 198.

"Goose-skin," 171.

Gout, 32.

Gray matter, 219, 221.

Gristle. See Cartilage.

Gullet, 7, 9, 12, 13, 15, 134, 135.

Habit, regularity of physical, 19.

Hair, 70, 171, 172 and note; care of, 172, 193, 194; diseases of, and scalp, 191, 193.

Ham, 54, 55.

Hammer, 267.

"Ham-string" muscle, 208.

Hang nail, 189.

Headache, 235-237, 264.

Heart, alcohol and, 99, 123, 124; beat, 9, 13, 117, 118, 119, 126-129; blood vessels connecting with, 111, 112; care of, 122; disease of, 123-128; exercise and, 120-122, 241, 243; function of, 108; nerves and, 126-128; repairing power of, 122, 123; structure and action of, 115-117, 118, 119; tea and coffee and, 128.

Heart-burn, 13.

Heat of body, normal, 175; radiation of, 175-177.

Heating, 149, 151.

Hemispheres, 216.

Hives, 59.

Hookworm, 191-193.

Humerus, 213.

Humus, risks to water from, 73, 74.

Hydrophobia, 287, 318.

Hygiene, 1-3.

Hyperopia, 262, 264.

Influenza. 239. See also Colds.

Insanity, 239, 240.

Insect pests, 309-312.

Instincts, 3, 21.

Intestine, absorption in, 14, 16-19; digestion in, 9, 15-18, 20; effect of fibrous foods on, 47, 60; hookworm in, 192; muscles supporting, 204.

Iris, 265.

Jaundice, 199.

Jenner, Dr., 296-298.

"Joint oil." See Synovial fluid.

Joints, 213, 214; injury to, 323, 324.

Kidneys, 196, 197, 199-201. See also Wastes.

Kipling quoted, 231.

Klebs-Loeffler bacillus, 286, 293.

Knee cap. See Patella.

Lactose, 30.

Lard, 52, 54.

Larynx, 272-276.

Laveran, 301.

Leavening, 43-45.

Legumin, 32.

Leprosy, 178.

Lettuce, 26, 61.

Lime, carbon dioxid and, 137; in body, 70, 210, 211; in water, 88.

"Lime-juicers," 57 note.

Liver, 197-199; development of, 11 note; function of, 110, 111; juice of, 16, 17; position of, 13; vein entering, 110; weight of, 16. See also Wastes.

Lungs, 133-136; capillaries in, 111; function of, 111; diseases of, 153, 157-166. See also Wastes.

Lymphatics, 17.

Malaria, 199, 300-303.

Maltose, 94.

Marrow, 215; "spinal," 223 note.

Mastication, 11, 12.

Mastoid, 269.

Measles, 193, 239, 290, 291.

Meat, digestion of, 14, 17; fuel value of, 27-29, 58; tainted, 22, 32, 335. wastes from, 201.

Medulla, 223, 226.

Meningitis, cerebro-spinal, 295; tubercular, 157.

Mesentery, 16.

Microbes. See Bacteria.

Milk, bacteria in, 22, 33-39, 308, 309; digestion of, 14, 17; fuel value of, 28-31; inspection of, 34, 38, 39, 78; stations, 30, 92.

Mosquitoes, 302, 303.

Mouth, 7, 8, 9; in speaking and singing, 274-276; infection from, 285; breathing, 253, 256, 257, 283.

Mucous membrane, 14, 110, 118, 255, 256, 275.

Mucus, 255.

Mumps, 290.

Muscles, 202-209; and nerves, 220-227; controlling hair, 171; disorders of, 229, 230, 233, 234; exercise of, 241-248; in breathing, 138. See also 7, 12, 13, 15, 214, 261, 262.

Myopia, 262.

Myosin, 28.

Nails, 172-174. See also 70, 188, 189.

Narcotics, 90, 97, 237, 238.

Nerves, and heart, 126-128; and muscles, 203, 220-227; auditory, 266; optic, 260; sciatic, 222, 223, 224; sensory and motor, 220; spinal, 220, 221.

Nervous system, 216-227; alcohol and, 97-103, 239; development of, 167; disorders of, 235-240; effects of disease on, 238; eyes and, 264; fatigue and, 241-243; tobacco and, 105, 106.

Nettle-rash. See Hives.

Neurons, 223.

Nicotine, 105.

Nitrogen, as food, 27, 46, 47, 132, 201, 133 note; in air, 132; in soil, 308.

Nose, 167, 252-255, 274-276.

Nuts, 32, 55.

Oatmeal, 42, 47, 48.

Ohio River, pollution of, 87 note.

Oil, in killing larvae, 302, 303, 311.

Oleomargarine, 53, 54.

Onions, 58, 60.

Opium, 97, 238. See also Narcotics.

Orbit, 260.

Oxidation, 131-133.

Oxygen, gas jets and, 143; in blood, 109, 110-113, 132; in water, 86.

Ozone. See Oxygen.

Palate, 8.

Panama, malaria in, 303.

Pancreas, 11 note, 16.

Pancreatic juice, 11 note, 12, 16, 17.

Papillae, 258.

Paralysis, 178, 239; infantile, 300.

Parasites, animal, in the skin, 191-193.

Parsnips, 59.

Patella, 207.

Patent medicines, 237, 238.

Peaches, 58.

Peanuts, 55.

Pears, 58.

Peas, 32.

Pelvis, 214.

Pemmican, 52.

Pepsin, 14, 16.

Peptic juice, 11 note, 14, 15.

Periosteum, 215, 234.

Peritoneum, 20.

Peroxide of hydrogen, 318.

Perspiration. See Sweat.

Pharynx, 8, 254, 256.

Phenacetin, 237 note.

Philippine Islands, smallpox in, 297.

Physiology, 1-3.

Pigment, 191.

Pneumonia, 165, 166; coccus of, 154; effects of, on heart, 125.

Poisoning, treatments for, 324-327.

Poison ivy, 325, 326.

Portal vein, 110, 198.

Post mortem, 101.

Potatoes, 26, 27, 40, 41, 42, 48, 56, 57.

Privy vault, dangers from, 78, 79, 81, 192.

Proteins, 27, 28; changed by liver, 198; in food, 28, 30, 31, 32, 47; wastes from, 199.

Protozoa, 287, 288.

Ptomaines, 22.

Ptyalin, 11.

Pulse, 112, 117, 118.

Pupil, 265.

Pylorus, 8.

Quarantine, 291, 298.

Quinine, 301.

Radius, 213.

Reading, position in, 228.

Recti, 261.

Rectum, 9, 18.

Reflex, 221, 222.

Reservoirs, 84-86; also, 79, 80, 85 note.

Respiration, artificial, 329, 330.

Retina, 260, 262, 263, 264.

Rheumatism, 123, 125, 292, 295.

Ribs, 138.

Rice, fermented, 96; fuel value of, 48.

Ringworm, 191.

Rods, 264 note.

Russia, smallpox in, 297.

Rye, 48.

Sake, 96.

Saliva, 9-11, 12, 16.

Salts, 6; from deep soil, 75; in vegetables, 57, 59, 60; in water, 77, 83, 88; laxative, 6 note, 19.

Scabies, 191.

Scapula, 213.

Scarlet fever, 193, 201, 239, 290, 291.

School, gardens, 247, 248; luncheons, 68; physician, 121, 122; recesses, 146.

Sclerotic coat, 261.

Scrofula, 157.

Scurvy, 57.

Seaver, Dr., experiments with smokers, 106.

Selection, power of, 197.

Semi-circular canals, 269, 270.

Sense, of hearing, 266; of pain, 177, 224; of sight, 260; of smell, 256; of taste, 257-259; of temperature, 177; of touch, 177, 178 and note; sixth—of direction or balance, 269, 270.

Senses and ideas, 225, 226.

Septum, 254.

Shoes, 195, 231, 232.

Skeleton, 211, 212.

Skin, 167-178; accidents to, 315-320, 322; brushes, 188; diseases of, 157, 178, 187, 189, 190, 191, 193. See also Wastes.

Skull, 212.

Sleep, 232, 233.

Smallpox, 287, 295-299.

Smoking. See Tobacco.

Snake-bite, 327.

Soaps, 11, 186, 187, 190.

Socket. See Orbit.

Soda water, 11, 57.

Soup, 26, 31.

Spinal column, 212, 213; curvatures of, 229; tuberculosis of, 157.

Spinal cord, 212, 220-223, 300.

Spitting, 159, 160.

Sprains, 323, 324.

Sputum, infection from, 158, 159, 166.

Starch, as fuel, 24, 27, 41; compared with sugar, 49; digestion of, 11, 12, 16, 17, 41, 42; in foods, 24, 31, 40, 41, 42-44, 48, 57, 59, 60; teeth and, 283.

Starch-Sugars, 27, 31, 42.

State control of health, 122.

Sterilizing, 304.

Stirrup, 267.

Stomach, 7, 13-15; and nervous system, 227. See also 4-6, 8, 10 note, 12, 204.

Stradivarius, 274.

Strawberries, 26, 58, 59.

Study, how to, 248, 249.

Sugar, digested starch, 11, 12, 16, 17, 41, 42; fuel value of, 27, 49, 50, 52, 208; in digestion, 198; in foods, 30, 36, 48, 49, 57-60; teeth and, 283.

Sulphur, as a disinfectant, 306; in cabbage, 60; in water, 77.

Sulphuric acid, 11.

Sunburn, 190.

Sweat, 11 note, 132, 133, 170, 181-184, 208.

Synovial fluid, 214.

Tannin, 91, 93.

Tattooing, 169.

Tea, 26, 89, 90-93.

Teeth, 7, 277-282; care of, 282-285; infection from, 141, 285.

Temperance, 101-103. See also Alcohol.

Tendons, 117, 203, 207, 208.

Tetanus, 288, 295.

Thein, 91.

Theobromin, 91.

Thigh, 207, 208.

Thirst, 71.

Tibia, 213.

Tissues, 18. See also Cells.

Tobacco, 103-107; and heart, 128, 129; and nervous system, 239.

Tomatoes, 60, 61.

Tongue, 7, 9, 10, 257, 259.

Tonsil, 256.

Tourniquet, 321.

Toxins, 22.

Trachea, 134. See also Windpipe.

Triceps, 206.

Trypsin, 16.

Tubercle bacillus, 157, 158; toxin of, 164.

Tuberculin test, 164.

Tuberculosis, deaths from, 156; effects of, 123, 201; expense of, 158, 161; kinds of, 152-154, 157; prevention and cure of, 157-164, 309; symptoms of, 164, 165.

Turner, 147.

Turnips, 60.

Tympanum, 257, 267, 268.

Typhoid, bacillus of, 286, 295; effect of, on heart, 125; from milk, 37, 38; from water, 79-81; in Germany, 80. See also 201, 309.

Ulna, 213.

Urates, 199.

Urea, 199, 200.

Ureters, 200.

Urinary system, 200.

Urine, 11 note, 132, 200, 201.

Vaccination, 295-299.

Vaccine. See Antitoxin.

Vaccinia, 299.

Vacuum, process, of cleaning, 153, 154; of milking, 36.

Valves, of heart and veins, 116-118; disease of heart, 123, 124-126.

Vegetables, fuel value of, 26, 31, 32, 40, 56, 57, 58; in diet, 23-25, 59, 201; salts in, 57, 59; water in, 56, 72.

Veins, denned, 108; function of, 110-113; position of, 113. See also 9, 17.

Vena cava, in, 113, 115, 116, 118, 119, 200.

Ventilation, diseases from poor, 154; methods of, 144-149; need of, 141-143.

Ventricle, 115, 116, 117, 118.

Vertebrae, 212.

Vitreous humor, 260.

Vitriol. See Sulphuric acid.

Vocal cords, 272-275.

Voice, 271-276.

Warts, 195.

Wastes, disposal of, 75-77, 78, 79; in the body, 70, 71, 196, 208.

Water, body's need of, 69-71, 201; boiled, 87, 88; carbon dioxid in, 74, 83; filtration of, 74, 75, 83, 85, 86, 88; in food, 71, 72; marsh, 74; minerals in, 75, 77, 83; natural purifiers of, 72, 74-79, 86, 87; rain, 73; sources of impurities in, 72-80; supply 75, 79-86; when and how to drink, 15, 57.

Water-brash, 13.

Wells, artesian, 81-83, 86; dangers to, 75-77, 78, 79; permanent, 83.

Wheat, 27, 31; fermented, 94; food value of, 42; whole, 46.

Whiskey, 94, 95. See also Alcohol, Beverages.

White matter, 219, 221.

White swelling, 157.

Whooping cough, 290, 291.

Windpipe, 134-136, 271, 272.

Wine, 94. See also Alcohol.

Wings, 254.

Wounds, treatment of, 315-319.

Yale. See Seaver.

Yeast, as leavening, 43-45; in making alcohol, 93, 94, 309.

Yellow fever, 287.

THE END