| | _
| | | a. _Beef._
| | | b. _Mutton._
| | | c. _Lamb._
| | 2. Value of dif- | d. _Pork._
| | ferent kinds | e. _Fish._
| | of food.........| f. _Milk._
| | | g. _Cheese._
| | |_h. _Eggs, etc._
| | _
| 8. HYGIENE..........| | a. _Coffee._
| | 3. The Stimulants...| b. _Tea._
| | |_C. _Chocolate._
| | 4. Cooking of Food.
| | 5. Rapid Eating.
| | 6. Quantity and Quality of Food.
| | 7. When Food should be taken.
| | 8. How Food should be taken.
| |_9. Need of a Variety
|
| 9. THE WONDERS OF DIGESTION.
| _
| | 1. Dyspepsia.
| 10. DISEASES........|_2. The Mumps.
| _
| | 1. Is Alcohol a Food?
| | 2. Effect upon the Digestion.
| | 3. Effect upon the Liver.
| 11. ALCOHOLIC | 4. Effect upon the Kidneys.
| DRINKS AND | 5. Does Alcohol impart heat?
| NARCOTICS.......| 6. Does Alcohol impart strength?
|_ | 7. The Effect upon the Waste of the Body.
| 8. Alcohol creates a progressive appetite
| for itself.
|_9. Law of Heredity.
DIGESTION AND FOOD.
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