THE COOKING OF FOOD breaks the little cells, and softens the fibers of which it is composed. In broiling or roasting meat, it should be exposed to a strong heat at once, in order to coagulate the albumen upon the outside, and thus prevent the escape of the nutritious juices. The cooking may then be finished at a lower temperature. The same principle applies to boiling meat. In making soups, on the contrary, the heat should be applied slowly, and should reach the boiling point for only a few moments at the close. This prevents the coagulation of the albumen. Frying is an unhealthful mode of cooking food, as thereby the fat becomes partially disorganized. RAPID EATING produces many evil results. 1. There is not enough saliva mixed with the food; 2. The coarse pieces resist the action of the digestive fluids; 3. The food is washed down with drinks that dilute the gastric juice, and hinder its work; 4. We do not appreciate the quantity we eat until the stomach is overloaded; 5. Failing to get the taste of our food, we think it insipid, and hence use condiments that overstimulate the digestive organs. In these various ways the appetite becomes depraved, the stomach vexed, the system overworked, and the foundation of dyspepsia is laid. [Footnote: When one is compelled to eat in a hurry, as at a railway station, he would do well to confine himself principally to meat; and to dilute this concentrated food with fruit, crackers, etc., taken afterward more leisurely.] (See p. 324.) THE QUANTITY AND QUALITY OF FOOD required vary with the age and habits of each individual. The diet of a child [Footnote: In youth, repair exceeds waste; hence the body grows rapidly, and the form is plump. In middle life, repair and waste equal each other, and growth ceases. In old age, waste exceeds repair; hence the powers are enfeebled and the skin lies in wrinkles on the shrunken form.] should be largely vegetable, and more abundant than that of an aged person. A sedentary occupation necessitates less food than an outdoor life. One accustomed to manual labor, on entering school, should practice self-denial until his system becomes fitted to the new order of things. He should not, however, fall into the opposite error. We read of great men who have lived on bread and water, and the conscientious student sometimes thinks that, to be great, he, too, must starve himself. [Footnote: As Dr. Holland well remarks, the dispensation of sawdust has passed away. If we desire a horse to win the race, we must give him plenty of oats.] On the contrary, many of the greatest workers are the greatest eaters. A powerful engine needs a corresponding furnace. Only, we should be careful not to use more fuel than is needed to run the machine. (See p. 325.) The season should modify our diet. In winter, we need highly carbonaceous food, plenty of meat, fat, etc.; but in summer we should temper the heat in our corporeal stoves with fruits and vegetables.