CHAPTER XXVII

ACCIDENTS AND EMERGENCIES

Ordinarily, Accidents are not Serious. Accidents will happen--even in

the best regulated families! While taking all reasonable care to avoid

them, it is not best to worry too anxiously about the possibility of

accidents; for a nervous, fearful state of mind is almost as likely to

give rise to them as is a reckless and indifferent one. Fortunately,

most accidents, especially with growing boys and girls, are

comparatively trifling in their results, and to a considerable extent

must simply be reckoned as part of the price that has to be paid for

experience, self-control, and skill. To have keen senses, vigorous and

elastic muscles, and a clear head, is better protection against

accidents than too much caution; it is also the best kind of insurance

that can be taken out against their proving serious. The real problem is

not so much to avoid accidents as to be ready to meet them promptly,

skillfully, and with good judgment when they occur, as they inevitably

will. As the old masters of swordsmanship used to teach, "Attack is the

best defense."

Luckily, healthy children are as quick as a cat and as tough as

sole-leather--if they weren't, the race would have been wiped out

centuries ago. Children in their play, on errands, going to and from

school, and in excursions through the woods and the fields, run, of

course, a great many risks. But in spite of all these dangers, the

number of children killed, or even seriously injured, in these "natural"

accidents, is not half of one per cent of those who die from disease or

bad air or poor food or overwork.

Another cheering thing about accidents is that ninety-nine out of every

hundred of them are not serious; and if you are only wise enough to know

what to do--and still more what not to do--in taking care of them, you

can recover from them safely and quickly. The bodies of healthy children

have an astonishing power of repairing themselves. Their bones are not

so brittle as those of "grown-ups"; and even when one of them is broken,

if properly splinted and dressed, it will heal up in a little more than

half the time required by the adult. And wounds and scratches and

bruises, _if kept perfectly clean_, will heal very rapidly.

Probably the commonest of all accidents are cuts and scratches. So

common is it for us to "bark" our knuckles, or our shins, or scratch

ourselves on nails and splinters and drive pins into ourselves, or let

our pocket knives slip and cut our fingers, that, if the human skin had

not the most wonderful power of repairing itself,--not merely closing up

the cut or the scratch, but making the place "as good as new,"--we

should be seamed and lined all over our hands, arms, faces, and limbs

like a city map, or scarred and pitted like a tattooed man, before we

were fifteen years old. But of course, as you know, the vast majority of

cuts and scratches and tears heal perfectly. They hurt when they happen;

and they burn, or smart, for a few hours, or hurt, if bumped, for a few

days afterward; but they heal soon and are forgotten.

On the other hand, some cuts and scratches will fester and throb and

turn to "matter" (_pus_) and even give you fever and headache and blood

poisoning. What makes the difference? It is never the size, or depth, of

the scratch or cut itself, but simply _the dirt that gets into it

afterward_. If a cut, or scratch, no matter how deep or ragged, be made

with a clean knife-blade or sliver and kept clean afterward, it will

never "matter" (_suppurate_) or cause blood poisoning. So if you know

how to keep dirt out of cuts and scratches, you know how to prevent

ninety-nine per cent of all the dangers and damage that may come from

this sort of accident.

Not more than one cut or scratch in a thousand is deep enough to go down

to an artery, so as to cause dangerous bleeding, or to injure an

important nerve trunk. So, though no one would by any means advise you

to be reckless about getting cut and scratched, yet it is better and

safer to run some risk of cuts and scratches in healthy play when young,

and learn how to keep them clean, than to grow up pale and

flabby-muscled and cowardly.

How to Prevent Infection in Wounds. It is not just dirt that is

dangerous,--although dirt of any sort is a bad thing to get into wounds

and should be kept out in every possible way,--but dirt that contains

those little vegetable bacteria that we call germs. The dirt most likely

to contain these germs--called pus germs, because they cause pus, or

"matter" in a wound--is dirt containing decaying animal or vegetable

substances (particularly horse manure, which may contain the tetanus, or

lock-jaw germ) and the discharges from wounds, or anything that has come

near decayed meat or unhealthy gums or noses or teeth. This is why a cut

or scratch made by a knife that has been used for cutting meat, or by a

dirty finger-nail, or by the claw of a cat, or by the tooth of a rat, is

often likely to fester and "run." Animals like rats and dogs and cats

often feed upon badly decayed meat; and hence their teeth, or claws, are

quite likely to be smeared with the germs that cause decay, and these

will make trouble if they get into a wound.

Fortunately, the care of a cut or scratch is very simple and practically

the same in all cases. Just make the wound thoroughly clean and keep it

so until it is healed. For a slight clean cut or scratch, a good

cleanser is pure water. Hold the hand or foot under the faucet or pump,

and let the cool water wash it out thoroughly. If you are sure that the

thing you cut it with was clean, let the blood dry on the cut and form a

scab over it. If the wound is large, or there is any danger of the water

of the well, or tap, having sewage in it (see chapter IX), it is better

to boil the water before using it. Unless the blood is spurting in jerks

from a cut artery, or bleeding very freely indeed, it is better to let

the wound bleed, as this helps to wash out any dirt or germs that have

got into it. When the bleeding has stopped, do not put on sticking

plaster, because this keeps out the air and keeps in the sweat of the

skin surrounding the wound, which is not healthful for the wound, and

may also contain some weak pus germs.

If the wound is small, the old-fashioned clean white rag that has been

boiled and washed is as good as anything that can be used for a

dressing. Tear off a narrow strip from one to two inches wide and as

many feet long, according to the position of the wound, roll it round

the finger or limb three or four times, and then take a turn round the

wrist or nearest joint, to keep the bandage from slipping off. If the

wound be likely to keep on oozing blood, put on first a thickness of

surgeon's cotton, or prepared cotton-batting, an ounce of which can be

purchased for ten cents at any drugstore. This is an excellent dressing,

because it not only sucks up, or absorbs any oozing from the wound, but

is a perfect filter-protection against germs of all sorts from the

outside. Ninety-nine simple wounds out of a hundred dressed in this way

will heal promptly and safely without danger of pus, or "matter."

If the wound happens to have been made with a knife or tool that you are

not absolutely sure was perfectly clean, or if the wound gets manure or

road-dirt or other filth rubbed into it, then it is best to go at once

to a doctor and let him give it a thorough _antiseptic_ dressing, which

consists of cleaning it out thoroughly with strong remedies, called

antiseptics,--which kill the germs, but do not injure living

tissues,--and then putting on a germ-proof dressing as before. This is

one of the "stitches in time" which will save not only nine, but

ninety-nine.

If you have a wound with dirt in it, and cannot reach a doctor, one of

the best and safest antiseptics to use is _peroxide of hydrogen_. This

is non-poisonous, and can be poured right into the wound. It will smart

and foam, but will clean out and kill most of the germs that are there.

Another safe antiseptic is pure alcohol. It is a good thing to have a

bottle of one of these in the medicine-closet, or in your "war-bag" when

camping out. A package of surgeon's cotton and two or three rolled

bandages of old cotton, linen, or gauze also should be on hand.

Dog-bites, rat-bites, or cat-bites should always be dressed by a doctor,

or made thoroughly antiseptic, mainly on account of the germs that swarm

round the roots of the teeth of these animals, and also because

treatment of this sort will prevent _hydrophobia_--although this danger

is a rare and remote one, not more than a few score of deaths from

mad-dog bites occurring in the whole United States in a year.

The wonderful progress made by surgery within the last twenty or thirty

years has been almost entirely due to two things: first, the discovery

of chloroform and ether, which will put patients to sleep, so that they

do not feel the pain of even the severest and longest operation; and,

second, but even more important, keeping germs of all kinds out of the

wound before, during, and after the operation. That sounds simple, but

it really takes an immense amount of trouble and pains in the way of

baking the dressings; boiling the instruments, and scrubbing with soap,

alcohol, hot water, and two or three kinds of antiseptics, or

germ-killers, the hands of the surgeon and of the nurse and the body of

the patient. How enormous a difference this keeping of the germs out of

the wound has made may be gathered from the fact that, while in earlier

days, before Lister showed us how to avoid this danger, surgeons used to

lose seventy-five per cent of their amputations of the thigh, from pus

infection, or blood poisoning, now they can perform a hundred operations

of this sort and not lose a single case. We can open into the skull and

remove tumors from the brain; open into the chest and remove bullets

from the lungs, and even from the heart itself; operate in fact upon any

part, or any organ, of the body with almost perfect safety and wonderful

success. Whereas, before, two-thirds of the patients so operated upon

would die, probably of blood poisoning.

How to Treat Bruises. Bruises are best treated either by holding the

injured part under the faucet, or pump, if convenient, or by plunging it

into very hot water and holding it there for ten or twelve minutes. Then

if the bruise still continues to throb or ache, wrap it up lightly with

a bandage of soft, loose cotton or linen cloth, and pour over it a

lotion of water containing about one-fourth alcohol until the bandage is

soaked, moistening it again as fast as it dries. This is also a useful

treatment for wounds that have been made by a fall, or by something

blunt and heavy, so that there is bruising as well as cutting. Most of

the household applications for wounds or bruises, such as arnica,

camphor, witch-hazel, etc., owe their virtues to the five or ten per

cent of alcohol they contain, which, by evaporating, cools the wound and

relieves inflammation, kills germs and so acts as an antiseptic, and

cleans the wound and the skin around it very thoroughly and effectively.

Bruises of all sorts, however, unless very severe, are much safer than

cuts or scratches, because they do not break the skin, and consequently

no germs can get into the tissues of the blood. Our skin, as you

remember, is one of the most wonderful water-proof, germ-proof,

hot-and-cold-proof coatings in the world; and as long as it remains

unbroken, none but a few of the most virulent disease-germs can get

through it into the body.

Boils and Carbuncles, their Cause and their Cure. Boils and carbuncles

are almost the only instances in which pus germs can get into the body

without some actual cut, tear, or breaking of the skin. They come always

from other boils or ulcers or discharging wounds and are caused by the

pus germs in these either being rubbed into the skin until it is almost

chafed through, or else being driven down into the mouth of one of the

hair follicles, or "pores." Here they proceed to grow and form a little

gathering, which soon turns to pus; and this stretches the skin and

presses upon the sensitive nerves in it so as to cause much pain. The

best way to treat them in the beginning is to give a thorough scrubbing

with hot water and soap, and then to drop right over the point, or

"head," of the gathering two or three drops of a strong antiseptic, like

formalin or peroxide or carbolic acid. If this does not check them, then

they had better be opened up freely with a sharp knife that has been

held in boiling water, or a needle that has been held in a flame until

it is red hot and allowed to cool. Then pour peroxide into the opening,

put on a light dressing, and keep soaked with alcohol and water, as for

a bruise. This evaporating dressing is far superior to the dirty,

sticky, germ-breeding poultice. If this does not clear it up within

twenty-four hours, go to a doctor and have him treat it antiseptically.

How to Stop Bleeding. If a cut should go deep enough to reach an

artery the size of a knitting needle, or larger, then the blood will

spurt out in jets. There is then some danger of so much blood being lost

as to weaken one. Our blood, however, has a wonderful power of clotting,

or clogging, round the mouth of the cut artery, so that the risk of

bleeding to death, except from quite a large artery, like that of the

thigh, or the armpit, is not very great.

For a wound in the hand or foot, that spurts in this way, it will

usually be sufficient to grasp the arm firmly above the wrist or the

elbow, or the ankle, as the case may be, with the thumb over the artery,

or even to press directly over the wound, until the bleeding stops and

the blood is thus given a chance to clot. If the wound is small and

deep, like that made by the stab of a knife, or the slip of a chisel,

then firm pressure directly over the wound itself with a thumb, or both

thumbs, will usually be sufficient to stop the bleeding.

[Illustration: A TOURNIQUET

A stone laid above the cut under the bandage will help to increase the

pressure at this point.]

Should, however, the spurting be from an artery like that of the pulse,

or from that at the bend of the elbow or the knee, then the best thing

to do is to tie quickly a handkerchief or strip of tough cloth loosely

around the limb above the wound and, slipping a short stick or bar into

the loop, twist upon it, as shown in the picture, until the blood ceases

to flow from the wound. It is much better to use a handkerchief or piece

of cloth than a cord, because the latter may cut into and damage the

tissues, when drawn as tight as is needed to stop the circulation. It is

not best to allow a bandage twisted tight enough to stop the

circulation--called a _tourniquet_--to remain tight for more than half

an hour at a time, as this may give rise to very dangerous congestion,

or serious "blood starvation" of the tissues below it. It should be

gently untwisted every half hour until the arm, or limb, below it

reddens up again, and then, if the spurting begins, should be tightened

as before. There is, however, a good chance that if the cut artery is

not too large, the blood will have clotted firmly enough in this time

to stop the bleeding; though the tourniquet had better be left on the

arm, ready to be tightened at a moment's notice, until the doctor comes.

The Treatment of Burns. Burns require more careful treatment on

account of the wide surface of the skin usually destroyed. The layer of

the skin that is most alive and most active in the process of repair is

the outer layer (the epithelial, or epidermis). A burn, or scald, if at

all severe, is likely to destroy almost the entire thickness of this,

over its whole extent. This gives both a wide surface for the absorption

of pus germs and a long delay in "skinning over," or healing. As the

same heat that made the burn has usually destroyed any germs that may be

present, it is not necessary to wash or clean a burn, like a wound,

unless dirt has been rubbed or sprinkled into it after it has been made.

The first thing to be done is to coat it over so as to shut out the air;

and this, for a slight burn, can be very well done by dusting it over

with baking soda or clean flour or with one of the many dusting, or

talc, powders on the market, containing boracic acid, or by laying over

the burn a clean cloth soaked in perfectly clean olive oil or vaseline.

If the oil or vaseline is not perfectly clean, put it on the top of a

stove and heat it thoroughly before using. Dress with soft, clean cotton

rag or lint as before, keeping wet with the alcohol lotion (one part of

alcohol to eight of water) if there be much pain, or throbbing.

If the burn is deep or the pain at all severe, it is best to call in a

doctor, as bad burns are not only agonizingly painful, but also very

dangerous on account of the wide, raw surface that they leave open to

entrance of pus germs for days and even weeks. Until a doctor can be

secured, coat it over with some non-irritating powder or oil, as for

lighter burns, or hold it in warm water to exclude the air. Do not try

to clean a burn. You only increase the pain of it and probably add to

the risk of infection.

If your clothing ever catches fire, wrap yourself up at once in a

blanket or rug to smother the flame. Remember that running will supply

more air to the flame and cause it to do more damage. If you have

nothing at hand in which to wrap yourself, lie down on the floor, or

ground, and roll over and over until you have smothered the flame.

What should be Done in the Case of Broken Bones, or Fractures. Broken

bones, or fractures, as they are called, are more serious, but

fortunately not very common. They should, of course, always be treated

by a doctor, to prevent shortening of the limb, or to prevent the bones

from growing together at an angle, or in a bad position, so as to

interfere with the use of it. Where a doctor cannot readily be had, or

the patient has to be taken to him,--as, for instance, where the

accident occurs out in the woods,--take two light pieces of board, or

two bundles of straight twigs, or two pieces of heavy paper folded

fifteen or twenty times--two folded newspapers, for instance--and,

wrapping them in cloth or paper, place one on each side of the broken

limb, at the same time gently pulling it straight. Then take strips of

cloth, or bandage, and bind these splints gently, but firmly and snugly,

the length of the limb, so that it cannot be bent in such a way as to

make the ends of the bone grate against each other. The patient can then

be lifted, or carried, with comparative comfort. Most fractures, or

broken bones, in children or young boys or girls, heal very rapidly; and

if the limb be properly straightened and splinted by competent hands, it

will be practically as good and as strong as before the accident.

Sprains. Sprains are twists or wrenches, of a joint, not severe enough

to "put it out," or dislocate it, or to break a bone. A mild sprain is a

very trifling affair, but a severe one is exceedingly painful and very

slow in healing. The best home treatment for sprains is to hold the

injured joint under a stream of cold water for ten or fifteen minutes

and then to bandage it firmly and thoroughly, but gently, with a long

"figure-of-eight" bandage, wound many times, and to keep this moist with

an alcohol lotion. Then keep the limb at rest. If the cold water does

not relieve the pain, plunge the joint into water as hot as you can

comfortably bear it and keep it there for ten or fifteen minutes, adding

fresh hot water to keep up the temperature; then bandage as before.

If the pain should not go down under either of these treatments within

six or eight, certainly within ten or twelve, hours, it is far wisest to

call a doctor, because severe sprains very often mean the tearing of

some important tendon or ligament, and the partial fracture of one of

the bones of the joint. Unless these conditions are promptly corrected,

you may be laid up for weeks, and even months, and left with a

permanently damaged--that is, stiffened--joint. You will often hear it

said that a sprain is harder to heal than a fracture; but that kind of

sprain usually includes a fracture of some small portion of a bone,

which has escaped notice and proper treatment. If the sprain is mild, so

that it does not pain you when at rest, then the bandage should be

removed every day, and the joint gently rubbed and massaged, and the

bandage replaced again. Should there be any one in reach who understands

massage, a thorough massaging right after the accident is quite helpful;

but no amateur had better attempt it, as unskilled rubbing and

stretching are likely to do more harm than good.

What to Do in Case of Poisoning. Poisoning is, fortunately, a rare

accident; and the best thing to be done first is practically the same,

no matter what poison--whether arsenic, corrosive sublimate, or carbolic

acid--has been swallowed. This is to dilute the poison by filling the

stomach with warm water and then to bring about vomiting as quickly as

possible. This can usually be done by adding a tablespoonful of mustard

to each glass of warm water drunk. If this cannot be had, or does not

act within a few minutes, then thrusting the finger as far down the

throat as it will go, and moving it about so as to tickle the throat,

will usually start gagging; or a long feather may be dipped in oil and

used in the same way. It is also a good thing to add milk or white of

egg or soap to the water, or to mix a little oil or plaster scraped off

the wall with it, as these tend to combine with the poison and prevent

its being absorbed. If the poison happens to be an acid, like vitriol,

then add a tablespoonful or more of baking soda to the hot water; if an

alkali, like lye or ammonia, give half a glass of weak vinegar. The main

thing, however, is to set up vomiting as quickly as possible.

[Illustration: POISON IVY

It may be distinguished from woodbine by its _leaves in groups of three_

(not five), _glossy_ and _smooth-edged_ (not dull and saw-toothed); its

_berries greenish-white_ (not blue).]

Another rather frequent and most disagreeable accident, which may happen

to you when out in the woods, is poisoning by poison ivy. This is due to

the leaves or twigs of a plant, which many of you probably know by

sight, touching your hands or face. If you do not happen to know what

poison ivy looks like, you had better get some one who knows to point

out the shrub to you the next time you go into the woods, and then you

should try to keep as far away from it as possible. It is sometimes

called poison oak, but both these names are incorrect, as the shrub is

really a kind of sumac. It takes its different names because it has the

curious habit of either climbing like a vine, when it is called "ivy,"

or growing erect like a bush, or shrub, when it is called "oak."

All sorts of absurd stories are told about the leaves of the shrub being

so poisonous that it is not safe to go within ten feet of it, when the

dew is on it, or to walk past it when the wind is blowing from it toward

you. But these are pretty nearly pure superstitions, because it has been

found that the substance in the leaves or bark of the shrub which

poisons the skin is an oil, which is _non-volatile_, that is to say,

will not give off any vapors to the air and, of course, cannot be

dissolved in dew or other watery moisture. You must actually touch the

leaves in order to be poisoned; but, unfortunately, this is only too

easy to do without knowing it when you are scrambling through the woods

or hunting for flowers or picking berries.

The remedy for poison ivy is a very simple one, and within the reach of

anybody, and is as effective as it is simple. This is a thorough

scrubbing of the part poisoned, just as soon as it begins to itch, with

a nail-brush and soap and hot water. This makes the skin glow for a

little while, but it washes out all the burning and irritating oil and,

if used promptly, will usually stop the trouble then and there. It is a

good idea if you know that you have touched poison ivy, or even if you

have been scrambling about actively in woods or patches of brush where

you know that the ivy is common, to give your hands a good washing and

scrubbing with sand or mud, if there is no soap at hand, in the first

stream or pool that you come to. This will usually wash off the oil

before it has had time to get through the natural protective coating of

the skin.

Snake-bite is one of the rarest of all accidents and not one-fiftieth as

dangerous as usually believed. Not more than one person in twenty bitten

by a large rattlesnake will die, and only about two in a hundred bitten

by small rattlers or by copperheads. The average poisonous snake of

North America cannot kill anything larger than a rabbit, and any

medium-sized dog can kill a rattlesnake with perfect safety. Our

horror-stricken dread of snakes is chiefly superstition. Of those who

die after being bitten by North American snakes, at least half die of

acute alcoholic poisoning from the whiskey poured down their throats in

pints; and another fourth, from gangrene due to too tight bandaging of

the limb to prevent the poison from getting into the circulation, or

from pus infections of the wound from cutting it with a dirty knife.

Alcohol is as great a delusion and fraud in snake-bite as in everything

else; instead of being an antidote, it increases the poisoning by its

depressing effect on the heart. If you should be bitten, throw a bandage

round the limb, above the bite, and tighten as for a cut artery. Then

make with a clean knife two free cuts, about half or three-quarters of

an inch deep, through the puncture, one lengthwise and the other

crosswise of the limb, and let it bleed freely. Then throw one or, if

there be room, two or three other bandages round the limb, three or four

inches apart, and tighten gently so as to close the surface veins by the

pressure, without shutting off the flow in the arteries. After thirty or

forty minutes loosen the first bandage to the same tightness and leave

it so unless the heart weakens or faintness is felt, in which case

tighten again. If this be done, there isn't one chance in a hundred of

any serious result.

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.

[Illustration: Pressing out the air in the lungs.

Allowing the lungs to fill themselves.

THE NEW METHOD OF ARTIFICIAL BREATHING

Devised by a celebrated physiologist, Professor Schaefer of Edinburgh,

and now being adopted by life-saving stations and crews everywhere.]

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 [)a]b d[=o]'m[)e]n). The cavity of the trunk immediately

below the diaphragm.

Car'ti lage. Tough, elastic tissue, generally more or less fibrous;

called also gristle (gr[)i]s'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 (d[=i]'[.a] fr[)a]m). The muscular membrane that separates

the thorax from the abdomen.

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

Fa tigue' (f[.a] t[=e]g'). 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 (t[)i]sh'[=u]). 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 ([)a]s'[)i]d). 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 (ô'r[)i] 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'p[)u]s'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 ([)a]l v[=e]'o l[=i]). (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 (br[)o]n'k[=i]). (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 tr[=a] ch[=e]' [.a]). 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 (g[)a]ng'l[)i] [.a]). (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 larvæ, 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.

Saké, 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.