71 25. State what is said in relation to fish. 71 26. What is stated of the usefulness and other properties of the products of the vegetable kingdom? 71, 72 27. What further is said of vegetable food? 71, 72 28. Why is bread made of wheat flour so important as an article of food? 72 29. State whatever else you can in relation to bread. 72, 73 30. Give the statement respecting the potato. 73 31. What is stated of fruits, the use of them, their nutritious qualities, etc.? 73, 74 32. How general is the existence of perfectly pure water? 74 33. What is stated in relation to drinking water? 74, 75 34. How does the action of water upon lead affect lead? 75 35. What further can you state on the subject? 75 36. What properties has coffee as an article of diet? 75, 76 37. In what circumstances has coffee been found peculiarly beneficial? 76 38. What comparison is made between coffee, tea, and chocolate? 76 39. How are the wines, and malt and other alcoholic beverages produced? 77 40. What articles are employed in their production? 77 41. Describe the physiological action of alcohol. 78 42. What comparison is made between tea, coffee, and alcohol? 78 43. What can you state of alcohol, as a poison, a stimulant, and article of diet? 78 44. What, then, can be said of alcohol as a recommendation? 78 * * * * * {80} CHAPTER VI. DIGESTION. _The Principal Processes of Nutrition--The General Plan of Digestion--Mastication--The Teeth--Preservation of the Teeth--Insalivation--The Stomach and the Gastric Juice--The Movements of the Stomach--Gastric Digestion--The Intestines--The Bile and Pancreatic Juice--Intestinal Digestion--Absorption by means of Blood-vessels and Lacteals--The Lymphatic or Absorbent System--The Lymph--Conditions which affect Digestion--The Quality, Quantity, and Temperature of the Food--The Influence of Exercise and Sleep._ [Sidenote: 1. Design of food? How accomplished?]