Instruction in the rudiments of Physiology in schools does not necessitate the general practice of dissections, or of experiments upon animals. The most important subjects may be illustrated by {4} drawings, such as are contained in this work. Models, especially those constructed by AUZOUX of Paris, dried preparations of the human body, and the organs of the lower animals, may also be used with advantage. The writer desires to acknowledge his indebtedness to R. M. WYCKOFF, M.D., for valuable aid in the preparation of the manuscript for the press; and to R. CRESSON STILES, M.D., a skilful microscopist and physician, for the chapter "On the Use of the Microscope in the Study of Physiology." Mr. AVON C. BURNHAM, the well-known teacher of gymnastics, furnished the drawing of the parlor gymnasium and the directions for its use. _Brooklyn, N. Y., 1870._ * * * * * {5} CONTENTS. CHAPTER I. PAGE THE FRAMEWORK OF THE BODY 15 _The Bones--Their form and composition--The Properties of Bone--The Skeleton--The Joints--The Spinal Column--The Growth of Bone--The Repair of Bone._ CHAPTER II. THE MUSCLES 25 _The Muscles--Flexion and Extension--The Tendons--Contraction--Physical Strength--Necessity for Exercise--Its Effects--Forms of Exercise--Walking--Riding--Gymnastics--Open-air Exercise--Sleep-- Recreation._ CHAPTER III. THE INTEGUMENT, OR SKIN 41 _The Integument--Its Structure--The Nails and Hair--The Complexion--The Sebaceous Glands--The Perspiratory Glands--Perspiration and its uses--Importance of Bathing--Different kinds of Baths--Manner of Bathing--The Benefits of the Sun--Importance of Warm Clothing--Poisonous Cosmetics._ CHAPTER IV. THE CHEMISTRY OF FOOD 53 _The Source of Food--Inorganic Substances--Water--Salt--Lime--Iron-- Organic Substances--Albumen, Fibrin, and Casein--The Fats or Oils--The Sugars, Starch, and Gum--Stimulating Substances--Necessity of a Regulated Diet._ {6} CHAPTER V. FOOD AND DRINK 64 _Necessity for Food--Waste and Repair--Hunger and Thirst--Amount of Food--Renovation of the Body--Mixed Diet--Milk--Eggs--Meat--Cooking --Vegetable Food--Bread--The Potato--Fruits--Purity of Water--Action of Water upon Lead--Coffee, Tea, and Chocolate--Effects of Alcohol._ CHAPTER VI. DIGESTION 80