Where there are not sufficient red blood corpuscles, it is of vital importance that one keep up a good circulation; the stomach, intestines, liver, and spleen must be strengthened through exercise and one must breathe deeply of pure air, for the red blood corpuscles are oxygen carriers, and the insufficient supply must do double duty or the waste of the system will not be oxidized and eliminated. A diet rich in iron must be supplied. It will most often be found that one whose blood is lacking in hemoglobin and in the proper proportion of red blood corpuscles, has had a dislike for the foods rich in iron, or, perhaps, has not been able to get the right kind of food. The yolks of eggs, the red meats (such as steak, mutton or the breast of wild game), and the deep colored greens, (such as spinach, chard, dandelions, etc.) contain a goodly proportion of iron. The dark color of greens and of the dark meats is given to them by the iron which they contain. The dark leaves of lettuce, celery, and cabbage contain iron, but these vegetables are apt to be bleached before being put upon the market. The yolks of two eggs are better than one whole egg, as the iron is in the yolk. A good way to take the yolk of eggs is in egg lemonade or in eggnog, with a little nutmeg for spice. FOOTNOTES: [2] Winfield S. Hall, Ph. D., M. D., Prof. of Physiology, Northwestern University Medical School, Chicago. Carbonaceous Foodstuffs The carbonaceous foods are those used by the body for heat and energy and are so named because they contain a large proportion of carbon,—heat producing element. It is the carbon in wood, which, uniting with oxygen, produces heat and light. The carbonaceous foods are all composed of carbon, hydrogen, and oxygen, the difference being in the different proportions in which these elements are combined. They are divided into two classes, Fats and Carbohydrates. The carbohydrates embrace the sugars and starches and include such substances as the starches of vegetables and grains (notably corn, rice, wheat, and the root vegetables), and the sugar of milk, of fruits, vegetables, and the sap of trees. Their chief office is to create energy. They are almost entirely absent from meat and eggs, the animal having converted them into fats. Carbohydrates are easily digested. * * * * * [Sidenote: Fat] Fat is the most concentrated form of fuel and is readily oxidized. It is almost pure carbon, hence less chemical work is required to convert it into fuel, but more oxygen is needed. A pound of fat has about three times as much fuel value as a pound of wheat flour, which consists largely of starch. Fat forms about fifteen per cent of the weight of the normal body, and it has about twice the fuel value of carbohydrates.