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