The meat, vegetables, and bread must be cooked. Cooking prepares them to be easily worked upon by the mouth and stomach. If they were not cooked, this work would be very hard. Instead of going on quietly and without letting us know any thing about it, there would be pains and aches in the overworked stomach. The fruit is not cooked by a fire; but we might almost say the sun had cooked it, for the sun has ripened and sweetened it. When you are older, some of you may have charge of the cooking in your homes. You must then remember that food well cooked is worth twice as much as food poorly cooked. "A good cook has more to do with the health of the family, than a good doctor." THE SALIVA. Next to the cooking comes the eating. As soon as we begin to chew our food, a juice in the mouth, called saliva (sa lī´vá), moistens and mixes with it. Saliva has the wonderful power of turning starch into sugar; and the starch in our food needs to be turned into sugar, before it can be taken into the blood. You can prove for yourselves that saliva can turn starch into sugar. Chew slowly a piece of dry cracker. The cracker is made mostly of starch, because wheat is full of starch. At first, the cracker is dry and tasteless. Soon, however, you find it tastes sweet; the saliva is changing the starch into sugar. All your food should be eaten slowly and chewed well, so that the saliva may be able to mix with it. Otherwise, the starch may not be changed; and if one part of your body neglects its work, another part will have more than its share to do. That is hardly fair. If you swallow your food in a hurry and do not let the saliva do its work, the stomach will have extra work. But it will find it hard to do more than its own part, and, perhaps, will complain. It can not speak in words; but will by aching, and that is almost as plain as words. SWALLOWING. Next to the chewing, comes the swallowing. Is there any thing wonderful about that? We have two passages leading down our throats. One is to the lungs, for breathing; the other, to the stomach, for swallowing. Do you wonder why the food does not sometimes go down the wrong way? The windpipe leading to the lungs is in front of the other tube. It has at its top a little trap-door. This opens when we breathe and shuts when we swallow, so that the food slips over it safely into the passage behind, which leads to the stomach. If you try to speak while you have food in your mouth, this little door has to open, and some bit of food may slip in. The windpipe will not pass it to the lungs, but tries to force it back. Then we say the food chokes us. If the windpipe can not succeed in forcing back the food, the person will die. HOW THE FOOD IS CARRIED THROUGH THE BODY. But we will suppose that the food of our dinner has gone safely down into the stomach. There the stomach works it over, and mixes in gastric juice, until it is all a gray fluid.