FROM THE TENTH TO THE TWELFTH MONTH 298 FROM THE TWELFTH TO THE EIGHTEENTH MONTH 299 AFTER EIGHTEEN MONTHS 299 FOODS TO BE CAREFULLY AVOIDED 300 DISTRICT NURSING DISTRICT NURSING 301 TO MAKE A FIRE 302 TO WASH DISHES 303 SWEEPING AND DUSTING 303 BILLS OF FARE FOR SATURDAY, SUNDAY, MONDAY, AND TUESDAY: IN MAY 304-308 IN SEPTEMBER 308-310 IN JANUARY 310-313 LITERATURE A LIST OF BOOKS ON THE CHEMISTRY OF FOODS, BACTERIOLOGY, NUTRITION, HEALTH, PRACTICAL COOKING, AND ALLIED SUBJECTS, USEFUL FOR REFERENCE 313 CHARTS OF THE COMPOSITION OF VARIOUS FOODS FOR USE IN A COOKING-SCHOOL 314 APPARATUS FOR FURNISHING A COOKING-SCHOOL 315 INTRODUCTION The work of the nurse is to care for her patient, to watch, to tend, and to nurture him in such a way that he shall gain and maintain sufficient strength to overcome disease, that he may finally be restored to a state of health. Her greatest allies in this work consist in the proper hygienic surroundings of good air, warmth, cleanliness, and proper nourishment. The most scrupulous cleanliness in the care and preparation of food is an important point in her work, and practically to appreciate this, some knowledge of bacteriology is necessary, for the various fermentative and putrefactive changes (often unnoticed) which take place in both cooked and uncooked foods are caused by the growth of microscopic forms of life. Most of us realize the necessity for removing all visible impurities, but that is not enough; we should also combat those unseen agents which are everywhere at work, in order that we may prevent their action upon food material or destroy the products of their growth. Often these products are of a poisonous nature, and cause grave physical disturbances when they occur in our foods. When such knowledge is more general, we shall have arrived at a state of progress in the care and preparation of foods not yet universally reached.