BRIGHT'S DIS-EASE described, II 550 causes of, II 551 symptoms of, II 551 prevention of, II 552 treatment for, II 553 general suggestion in feeding in, II 554 foods to eat in, II 555 foods to omit in, II 555 BROMIN defined, I 73 BUSINESS MAN a lesson for, V 1317 examples of poor, V 1318 wealth at the expense of health for the V 1319 the abnormal, V 1320 what is a good, V 1320 qualities of a, V 1321 routine life of the average, V 1322 bad habits of the average, V 1322 the ancient remedy for the average, V 1322 the physician of the average, V 1324 twelve rules of health for the, V 1324-1326 BUTTER composition of, I 283 its value as a food, I 284 caloric value of, I 285 cocoa, how made, II 338 cocoanut, composition of, II 339 home-made, how to make, III 674 BUTTERMILK how made, III 674 BUTYRIN defined, I 123 C CALORIES definition of, I 199 method of determining numbers of, I 202 CARBOHYDRATES classification of, I 106 monosaccharids, I 109 disaccharids, I 112 polysaccharids, I 114 purpose of, III 625