1. THE SOURCE OF FOOD.--The term _food_ includes all those substances, whether liquid or solid, which are necessary for the nourishment of the body. The original source of all food is the earth, which the poet has fitly styled the "Mother of all living." In her bosom, and in the atmosphere about her, are contained all the elements on which life depends. But man is unable to obtain nourishment directly from such crude chemical forms as he finds in the inorganic world. They must, with a few exceptions, be prepared for his use, by being transformed into new and higher combinations, more closely resembling the tissues of his own body. [Sidenote: 2. Usefulness and hurtfulness of plants? What then must man do? Parts of the same plant or tree?] 2. This transformation is effected, first, by the vegetable world. But all plants are not alike useful to man; while some are absolutely hurtful. Accordingly, he must learn to discriminate between that which is poisonous and that which is life-supporting. Again, all parts of the same plant or tree are not alike beneficial: in some, the fruit, in others, the leaves, and in others, the seeds only are sufficiently refined for his use. These he must learn to select; he must also learn the proper modes of preparing each kind for his table, whether by cooking or other processes. {54} [Sidenote: 3. Certain forms of vegetable creation? Example of the bee? Cattle? The inference?] 3. Again, certain forms of the vegetable creation which are unfit, in their crude state, for man's food, and which he rejects, are chosen as food by some of the lower animals, and are, by them, made ready for his use. Thus the bee takes the clover, that man cannot eat, and from it collects honey. The cattle eat the husks of corn and the dried grass, that are by far too coarse for man, and in their own flesh convert them into tissues closely resembling his muscular tissue. In this way, by the aid of the transforming processes of the vegetable and animal creations, the simple chemical elements of the mineral kingdom are elaborated into our choice articles of food. [Sidenote: 4. What classification? Define organic substances. Inorganic. Organic, how spoken of? The inorganic? Water and salt?] 4. INORGANIC SUBSTANCES.--The substances we use as food are classified as _organic_ and _inorganic_. By organic substances are meant those derived from living forms, such as vegetables and animals. Inorganic substances are those simpler inanimate forms which belong to the mineral kingdom. The former alone are commonly spoken of as food, but the latter enter very largely into the constitution of the body, and must therefore be present in our food. With the exception of two articles, water and common salt, these substances only enter the system when blended with organic substances.