o

THAT JACK. H

C . N . M I L L A R. I

E MACMILLAN COMPANY

THE WONDERFUL HOUSE THAT JACK HAS

THE MACMILLAN COMPANY

NEW YORK • BOSTON • CHICAGO
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TORONTO

THE WONDERFUL HOUSE
THAT JACK HAS

A READER IN PRACTICAL PHYSIOLOGY
AND HYGIENE

FOR USE IN SCHOOL AND HOME

BY
COLUMBUS N. MILLARD

SUPERVISOR OF GRAMMAR GRADES, BUFFALO
. PUBLIC SCHOOLS

gotfc
THE MACMILLAN COMPANY

1908

AM rights reserved

COPYRIGHT, 1908,
BY THE MACMILLAN COMPANY.

Set up and electrotyped. Published June, 1908. Reprinted
October, December, 1908,

Ncrtoooti $re08

J. B, Cashing Co. — Berwick & Smith Co.
Norwood. M^ss., U.S.A.

TO
MY WIFE

ALICE KELLOGG MILLABD

IN APPRECIATION OF SYMPATHY AND HELP

IN THE PREPARATION OF

THIS BOOK

PREFACE

THE study of physiology in schools often counts
very little toward building stronger and better bodies.
Pupils memorize difficult technical terms, learn de-
scriptions of processes, and study statements of
hygienic facts, but passing examinations and complet-
ing the study are too often the chief results.

The following quotations were taken at random
from one of the best physiology text-books in com-
mon use : " The amoeba is a protozoan often found in
slime at the bottom of stagnant water." " The
twelve rib-supporting vertebrae are called the thoracic
vertebrae." " Glycogen is found in the liver." " When
oxygen is united with hemoglobin, it forms oxyhemo-
globin." " Vaso-constrictor nerves have their origin
in the spinal bulb." " The opening of the left upper
chamber of the heart is called the left auriculo-ven-
tricular orifice." " The building up or constructive
processes are included under anabolism, while ka-
tabolism designates the tearing down, or destructive
processes."

It may be that the difficulty in learning these and
numerous other technical terms prevents the excellent
facts of hygiene, also included, from making the
impression that they should. It is also quite possi-

vii

viii PREFACE

ble that at the age children usually undertake the
intensive study of physiology, habits of eating, breath-
ing, and care of the body are too firmly fixed to be
changed without persistent effort, of which the great
majority are incapable. Certain it is that many
people who are familiar with the benefits of plain
food and the bad effects of that which is indigestible
do not allow this knowledge materially to affect their
daily diet. Carelessness in regard to ventilation is
perhaps still greater, even though the injurious effects
of impure air are commonly known. In both cases
the lack of care is probably a natural result of having
gained knowledge of physiology and hygiene at a
time or in a way that did not lead to practical appli-
cation in daily habits.

The aim in the pages that followr is to present some
generally recognized important facts about the care
and building of the body in a way that will interest
and impress children enough to help in forming daily
habits most likely to insure future health and use-
fulness. The author believes that the reading and
discussion of these facts in the fifth or sixth year of
school, and again in perhaps the seventh or eighth,
will greatly help in familiarizing children with the
use of food, air, and water in body building. It
should also impress the fact that health and strength
are not due to luck, but to the wrise use of these
common things.

Throughout the book much is made of the fact

PREFACE ix

that more fun, better looks, and increased power to
do usually accompany improved health ; for all three
are powerful levers with children. That mental
attainments gained at the expense of health are often
of little practical use is also emphasized. Technical
terms and physiological facts are not given, unless
a knowledge of them will help better to impress
the importance of establishing correct bodily habits.
Questions that will induce intelligent word study and
stimulate full topical recitations are arranged at the
end of the book. A glossary giving possibly un-
familiar words is also included. Both of these
features will be of practical use to teachers and
parents.

Training pupils to gain power in correct oral ex-
pression is one of the most difficult problems of the
school. Should this book prove an aid in this respect,
it will afford the author much gratification. If the
information it contains causes even one child, who
might otherwise have been weak and sickly, to enjoy
better health and greater usefulness, the writer will
feel well rewarded.

Acknowledgments are hereby gratefully made to
Dr. Charles G. Stockton, Professor of the Principles
of Medicine and Clinical Medicine, University of Buf-
falo ; Dr. John H. Pryor, formerly Superintendent,
now Trustee, of the New York State Hospital for the
Treatment of Incipient Tuberculosis; Dr. F. Park
Lewis, President of the Board of Trustees of the State

X PREFACE

Asylum for the Blind at Batavia, New York ; Almon
H. Cooke, M.D. ; Myrtle M. Massey, M.D., and Thomas
C. Phillips, D.D.S., for helpful suggestions in regard
to omissions and improvements. Acknowledgments
are also due Francis J. Flagg, formerly Principal of
School No. 25 ; Miss Margaret Brennan, Principal
of School No. 13 ; Miss Ida Kempke, Method Teacher,
Buffalo State Normal School ; Charles P. Alvord,
Principal of Teachers' Training School (all of Buffalo,
New York) ; and Richard A. Searing, Superintendent
of Education, North Tonawanda, New York, for care-
ful reading and criticism of the manuscript.

CONTENTS

CHAPTER pA<3B

I. THE GREATEST TREASURE IN THE WORLD . . 1

II. THE WONDERFUL HOUSE THAT JACK HAS . . 4

III. How JACK'S WONDERFUL HOUSE BUILDS ITSELF . 6

IV. FOODS AS BUILDING MATERIALS FOR JACK'S HOUSE

— THE PROTEIDS 8

V. FOODS AS BUILDING MATERIALS — FATS, CARBO-
HYDRATES, MINERALS . . . . .10
VI. How JACK'S HOUSE EXTRACTS ITS BUILDING MATE-
RIALS— DIGESTION 16

VII. How JACK'S HOUSE EXTRACTS BUILDING MATERIALS

FROM FOOD — STOMACH AND INTESTINAL DIGESTION 22
VIII. THE BUILDING MATERIALS OF JACK'S HOUSE —

MILK AND ITS PRODUCTS 32

IX. OTHER ANIMAL FOODS 43

X. VEGETABLE FOODS AS BODY-BUILDING MATERIALS . 54
XL BUILDING MATERIALS FOR JACK'S HOUSE — BEVER-
AGES . 69

XII. FOOD HABITS — WISE AND OTHERWISE ... 86

XIII. THE MOST NECESSARY BUT LEAST APPRECIATED

MATERIAL USED IN JACK'S HOUSE — PURE AIR . 97

XIV. HOW TO HAVE THE BEST POSSIBLE VENTILATION . 118
XV. OTHER IMPORTANT FACTS ABOUT AIR . . . 135

XVI. BREATHING HABITS 143

XVII. How EXERCISE MAY IMPROVE JACK'S HOUSE . . 158

xi

xii CONTENTS

CHAPTER PAGE

XVIII. ADULTERATED AIR — TOBACCO . . . .177

XIX. THE LARGEST COMPONENT OF JACK'S HOUSE —

WATER .... .... 18o

XX. OUR WONDERFUL RIVER OF LIFE AND MARVEL-
OUS TELEGRAPH SYSTEM — THE BLOOD AND THE

NERVES 203

XXI. CLOTHING AS A PROTECTION TO JACK'S HOUSE . 209

XXII. HOW TO PROTECT OUR EDGED TOOLS — THE TEETH 221

XXIII. THE EYES AND HOW TO PROTECT THEM . . 233

XXIV. THE EARS AND HOW TO PROTECT THEM . . 262
XXV. REST AND SLEEP 276

XXVI. HOW TO PROTECT JACK'S HOUSE — WHAT TO DO

IN EMERGENCIES 283

XXVII. HOW TO PROTECT JACK'S HOUSE FROM CONTAGIOUS

DISEASES — CONSUMPTION 295

XXVIII. THE SACREDNESS OF JACK'S HOUSE . . .311

HELPS IN LESSON PREPARATION 315

GLOSSARY 345

INDEX , . 355

THE WONDERFUL HOUSE THAT JACK HAS

THE WONDERFUL HOUSE
THAT JACK HAS

CHAPTER I

THE GREATEST TREASURE IN THE WORLD

MANY interesting stories have been told about
gallant captains who sailed the seas, four hundred
years ago, in search of treasure. Perhaps we have
read of the daring adventures of men who in 1849
crossed the American prairies and mountains, in quest
of the newly discovered gold in California. Some of
us may know persons who are even now braving the
perils of Alaska to secure this precious yellow metal ;
and all around us, in every city and village, we see
people eagerly striving for wealth.

In fact, money seems to be the greatest treasure
in the world, because it can furnish so many comforts
and pleasures. Bovs and girls think they want to
learn to do that which will bring them great wealth.
As they grow older, they dream and plan how to
secure it, often neglecting a far greater treasure which
most of them might obtain, but which many allow to
slip away, a treasure so precious that no amount of
money can buy it.

2 THE WONDERFUL HOUSE THAT JACK HAS

What is this greatest treasure in the wo/i? Is
it something hidden away like a pirate's booty, or a
miser's hoard ? Must we search for it long years, and
perhaps be rewarded only by accident ? To secure it
must we journey to distant countries, spend long,
tedious years, and endure countless hardships? By no
means ! This wonderful treasure is simply a strong,
healthy body. With it, either rich or poor may be
comfortable and enjoy life. Without this best of all
wealth, no one can be perfectly happy, even though
he is rich, nor can he make the best use of knowledge
gained in school.

In order to win this priceless possession, it is
not necessary to slay mighty dragons, or to go on a
perilous search for a golden fleece. Its ownership is
not restricted to the highborn or the lucky. Only
two things are necessary for most people to possess it.
The first is to get well acquainted with our wonderful
house, the body. The second, to give our bodies the
same reasonable care we should give a dog or a pony,
if we expected to keep him strong and serviceable.

What gives girls and boys more real pleasure
than taking part in sports and games that require
strength and agility? What better capital is there
for men and women, just starting life's work, than to
be able to labor steadily and well without the handi-
cap of headaches or nervousness? What finer sight
is there than an erect, gray-haired old man or woman,
healthy in mind and body, and taking active interest

THE GREATEST TREASURE JJV THE WORLD 3

in the affairs of life ? If a good fairy were about to
open a magical box of treasures, how eagerly all
wT>uld crowd around to obtain some of its contents.
The joys of health and strength are greater than any
gift in any treasure box. We shall try to secure their
precious secrets from the chapters that follow.

CHAPTER II

THE WONDERFUL HOUSE THAT JACK HAS

EVERY one has read of the "Wonderful House
that Jack Built," but very few know what they should
about the Wonderful House that Jack Has. What
makes it all the more interesting is that James, Howard,
Mary, and Estelle, in fact, all of us, are house owners
of the same kind. And such a wonderful house it is !
Vastly more interesting than Spain's splendid palace,
the Alhambra, and certainly more curious than Italy's
far-famed Leaning Tower of Pisa ! In fact, you might
carefully study all the architecture of the world with-
out finding anything half so wonderful.

How does it happen that many know so little
about their bodies? Largely because the knowledge
is so easily obtained and its importance has not been
fully realized. It is said that many people living in
Philadelphia have not visited Independence Hall,
and residents of Buffalo who have not seen Niagara
Falls are by no means few. Thousands travel miles
to visit those celebrated places; and yet many living
near have not had their interest aroused. We
should not show such lack of enterprise in regard to
our bodies, but should let the fact that they are not
distant make their wonders of even greater interest.

4

TEE WONDERFUL HOUSE THAT JACK HAS 5

Of course all know this Wonderful House that
Jack Has is made up of the head, trunk, and limbs.
The head contains the brain, which controls and
directs the rest of the body, and is most strongly for-
tified by the skull. The trunk has two compartments.
In the upper, the chest, are the lungs and heart, well
protected by the strong ribs. In the lower, the ab-
domen, are the stomach, intestines, liver, kidneys,
and other important organs.

We sometimes wonder at the easy way the ball-
bearing wheels of modern machines move, but we shall
see that bicycles and automobiles do not begin to be
put together with such skill as are our bodies. It is
not very important to know that these houses of ours
contain about two hundred bones, or that our bones
are covered with six hundred or more muscles. But
it is very important to understand that our habits
of standing and sitting, what we eat, drink, wear, and
do, all affect the health and development of these
bones and muscles.

CHAPTER III
HOW JACK'S WONDERFUL HOUSE BUILDS ITSELF

A MOST curious thing about Jack's Wonderful House
is that it builds itself. True, it must have certain
materials in the right proportion and at the proper
time. When furnished with these, however, the
structure it produces is stronger and more beautiful
than the best architect can plan, or the most skilful
carpenter construct. What are these materials ? They
are nourishing food, pure air, and fresh, pure water.

An introduction to any of the three will not, of
course, be necessary; but many of us need to get
very much better acquainted with all of them. Too
many people know food as something eaten at meals
or at other times chiefly because of hunger. The
amount taken at a particular meal often depends upon
its taste. Many do not know or stop to think whether
what is eaten will help or hinder the growth of their
bodies.

How incompetent we should think a carpenter
who used his building materials so unwisely ! If he
used pine where a great deal of oak was necessary,
to give the building strength and durability, what
poor houses he would construct ! If he should make

6

HOW JACK'S WONDERFUL HOUSE BUILDS ITSELF 7

use of hickory and mahogany where softer timber
would answer the purpose better, how much of his
time and money would be wasted ! Like oak, some
foods give a great deal of strength and endurance,
and so are much needed in the House that Jack Has.
Of other foods, our bodies require only a little to assist
in their growth. Still others are of very little value
in large quantities, because so much labor is required
in making use of them.

We know that water is needed in preparing the
plaster and cement in an ordinary house. This fluid
is far more important in the House that Jack Has.
Indeed, this wonderful house could not get on com-
fortably a single day without water. Later we shall
see how very useful this sparkling liquid can be
made in keeping both the outside and the inside of
our bodies clean and wholesome.

A carpenter could hardly tell the material most
necessary for him to have always at hand. He
would say that it would depend on the kind oi house
he was building. But in these houses of ours that
build themselves, the one thing that should always
be ready for use, if the best building is to be done, is
pure air. We cannot have too much of it, nor is
there a moment during the day that we do not need
this precious material.

CHAPTER IV

FOODS AS BUILDING MATERIALS FOR JACK'S HOUSE —
THE PROTEIDS

OUR bodies are made up chiefly of bone, muscle,
fat, blood, and nerves, with an outside covering of
skin. These are constantly wearing away, and must
be daily supplied by the food we eat. Besides, during
the first twenty or more years of our lives, enough
more good building material must be furnished to
produce healthful development and growth of the
various tissues and organs of the body.

If we could use food to make up bodily waste
and supply necessary additions in the same way that
a builder uses lumber to repair the wall of a house or
stone to strengthen a cellar wall, but a little knowl-
edge of foods would be necessary. The conditions
are very different, however. Only certain compo-
nents of foods are helpful building materials. These
must be extracted and carried to the parts where
each is needed. The rest is waste which must be cast
out, as the carpenter throws aside the shavings and
ends that are cut off to make the parts fit properly
together.

The components of foods that are useful to the

8

FOODS AS BUILDING MATERIALS 9

body are proteids, fat, starch, sugar, and mineral mat-
ter such as salt, lime, iron, and phosphorus. Proteid
is derived from a Greek word which means first.
It is justly entitled to this name, for it is the most
important of the body's building materials. Since
blood, muscle, and all the vital organs contain pro-
teids as their chief component, we can readily under-
stand why much of our food should be rich in this
material.

What is proteid like ? Is it something that only
college professors and students with costly microscopes
can find and understand, or is it possible for school
children to get acquainted with this important sub-
stance ? Strangely enough many of our old friends in
the food family contain much of this useful material.
For instance, the white of egg, often called albumen,
is largely composed of it. Lean meat, the curd of
milk (the part from which cheese is made), the gluten
of flour, the legumen of peas and beans, are all good
examples.

Proteids contain a great deal of an important
element called nitrogen, and for this reason are often
spoken of as nitrogenous foods. While proteids can
take the place of fats, starch, and sugar in supplying
fuel and energy to the body, these foods cannot take
its place in forming new tissues. On this account we
should plan always to have plenty of proteids in our
food.

CHAPTER V

FOODS AS BUILDING MATERIALS — FATS, CARBO-
HYDRATES, MINERALS

WHO would ever suppose that fat could be of
any particular use to our bodies? It surely is not
interesting to look at, and is so distasteful to some,
in certain forms, that they do not eat the fat they see
in meat served to them at meals. They even say,
perhaps with more or less pride, that they never eat
fat. Nevertheless, if they use meat as food at all,
they must eat some fat, for between the fibers of lean
meat there is much of this substance that is not usually
seen.

It is also present in many other foods. There
is much fat in the cream of milk. Fish are liberally
supplied with it, and so are the yolks of eggs. Butter
is largely fat and olive oil has a great deal. The
various grains have some, and even nuts are rich in
this element. It certainly seems odd that anything
so hard and dry as grains and nuts should contain
fat. Yet chemists, by careful analyses, have dis-
covered these facts.

How fortunate it is that so many different foods,

some of which almost every one can relish, are well

10

FOODS AS BUILDING MATERIALS 11

supplied with this valuable food substance ! In what
way is it useful to our bodies? In the same manner
that coal is to an engine. It furnishes energy for mo-
tion and also supplies fuel for
keeping the body warm. The
body could get along without fat,
because proteids can supply both
tissue building material and fuel.
However, as one ounce of fat will
supply about two and one-half
times as much heat and energy
as the same amount of proteid,
it is usually far better to have
fatty foods in our diet.

When we eat sufficient fat to
furnish much of the heat and
energy our bodies need, it is pos-
sible for the proteids eaten to Olive Branch and Fruit.

perform their most useful work; Olives and nuts supply

nutritious oils. The olive
namely, building Up the tissues Of ia nearly black when ripe.

the body. For this reason, fats are Green olives are of no

value as food.

of great use to growing children,

especially those that are not naturally robust and
strong. Butter and cream are both very good fatty
foods, and olive oil is excellent. A spoonful or more
of the latter at each meal furnishes an excellent lubri-
cant for the digestive organs, as well as a very good
food. Many people have found this slight addition
to their daily diet a most effective aid to health.

12 THE WONDERFUL HOUSE THAT JACK HAS

Pork, lard, and other comparatively inexpensive foods
all contain much fat. They are not easily digested
by some, however, and it is often a mistake for such
people to use them as foods to any large extent.

More fat should be eaten in cold weather than in
the warm months, because our bodies need more heat.
For this reason, inhabitants of the frigid zones eat
what seems to us a prodigious amount of fatty foods,
often several pounds of fat meat, tallow, or whale
blubber in a day. For the opposite reason, people
living in tropical regions eat very little fat, but much
fruit, because the latter is cooling. Strange as it may
seem, the Eskimo enjoys his whale blubber or pure
tallow as we should broiled steak or roast turkey, and
even visitors to the Arctic regions soon relish such
fatty foods.

Dr. Kane, the famous Arctic explorer, says :
"Our journeys have taught us the wisdom of the
Eskimo's appetite, and there are few among us who
do not relish a slice of raw blubber or a chunk of
frozen walrus meat." A native of the frozen north
would no doubt regard a breakfast of oranges and
bananas with the same disgust that a dweller in the
tropics would sit down to a lunch of tallow candles.
The appetite of both is regulated by the need of the
body for heat. Try to think of a good reason why
men working at hard physical labor need more fat at
all times of the year than those whose occupation
requires but little exertion of the muscles.

FOODS AS BUILDING MATERIALS 13

Two other necessary food components that furnish
heat and energy are starch and sugar. They are
called carbohydrates. Starch is abundant in flour,
corn meal, oatmeal, and other cereals. Our fa-
miliar food friend, the potato, has a great deal
of starch, and so have 'rice, tapioca, and other
similar foods. Like fat, starch furnishes fuel for the
body. We know that wood does not furnish as much
heat as coal. The same is true of starch and fat.
The latter furnishes about two and one-half times as
much heat and energy as the former. Nevertheless,
in a temperate climate from six to eight times as much
starch should be eaten as fat.

Sugar is another fuel and energy furnishing
food. What visions of caramels, taffy, and other
candy favorites it brings to mind ! Although sugar
is the food children often like best, many are harmed
by eating too much. It produces about the same
amount of heat and energy that starch does, and,
in small quantities, is an excellent food. But when
much sugar is eaten, it is likely to get the digestive
organs out of order and cause poor health.

Is it found in any foods except the sugar, candy,
honey, sirup, and molasses with which all are so
familiar? Remarkable as it may seem, milk contains
a small amount, fruit has some, and beets, corn, and
other vegetables are well stocked with it. Few children
associate the cooked beets served at dinner with the can-
dies and other sweets that come with dessert. Never-

14 THE WONDERFUL HOUSE THAT JACK HAS

theless, even in our own country, many factories are
making hundreds of pounds of sugar daily from beets.

Common salt is one of the most important miner-
als necessary to the body. It is contained in many
animal foods, and, as we know, some is used for
seasoning. It is better to put in salt during the pro-
cess of cooking, as less is required to give a thorough
seasoning. A small quantity is necessary to the body,
but care should be taken not to form the habit of
eating too much. Lime is another mineral substance
which must be supplied in our food, if the bones and
other hard parts are to continue healthy and strong.
Small quantities of magnesia, soda, phosphorus,
iron, and other mineral matter are also found in the
blood and various tissues of the body. Magnesia
and soda are present in most vegetables that grow
underground. Phosphorus is contained in the yolk
of eggs, and iron is found in all green vegetables.

We have now read about the different com-
ponents of food, and their use to our bodies as build-
ing material. Shall we give these facts little or no
thought, and continue to eat what happens to please
our taste without regard to its benefit or injury?
Certainly none of us should be such foolish builders !
On the contrary, should we not make our food serve
the purpose of building strong, vigorous bodies, —
bodies in which the active muscles, the white teeth,
the ruddy complexion, the sparkling eye, — all shall tell
of wisely chosen building materials and perfect health ?

FOODS AS BUILDING MATERIALS 15

The following facts about foods are especially
important for us to remember. Proteids, fats, and
carbohydrates should all be included in our diet, the
amount being varied according to what we seem to
need. More heat producing food is required in cold
than in warm weather, and we can add to our comfort
at any season of the year by using judgment in our
choice of food. If we happen to have a dislike for
one of the important food components, we should
keep trying until we find some food containing it that
can be both relished and comfortably digested. It
is wise to eat temperately of sugars and other sweet
foods that please the taste for a moment but in large
quantities may do much injury.

What a great mistake it is for children to be al-
lowed to develop and persist in a dislike of necessary
foods ! In the first place, they do not receive the daily
body-building aid which these foods might supply.
Then there are dangerous diseases in which such foods
as milk and eggs, for instance, are about the only diet
that can be safely used. Naturally persons having
a preestablished dislike for these cannot relish them
at such a time, and so their chances for recovery are
greatly lessened. Indeed, children should l^e made
to eat staple foods, nor should they be allowed to form
detrimental habits in choosing improper diet. How
many cases of nervous troubles, poor digestion, and
weak bodies are due to lack of proper training in these,
respects, experienced physicians can testify.

CHAPTER VI

HOW JACK'S HOUSE EXTRACTS ITS BUILDING MATERIALS
— DIGESTION

WE want to learn a great deal about the foods
used in building Jack's house. First, however, as
a help in forming correct ideas, let us see how foods
are changed in our bodies to a form that can be carried
to every part, and made use of where needed for
repairs and additions. Compare a piece of bread with
a few drops of blood, and notice how different they are
in appearance. How strange it is that bread and other
solid foods we eat are changed to a form in which
they may be taken into the blood ! To understand
this marvellous process, we must know something
about chemistry. "Chemistry !" grammar school girls
and boys may exclaim: "Why that is one of the
difficult subjects in the high school ! How can you
expect us to know anything about Chemistry?"

Although Chemistry is a high school subject, it
has to do with many common things with which all
are familiar. The dictionary tells us that Chemistry
is the science which treats of the composition of
substances and the changes in the composition and

16

DIGESTION 17

constitution of their molecules. That sounds difficult.
But when we know that composition and constitution
mean simply how a substance is made up or of what
it is composed, and that molecules are the smallest
parts of a substance, it does not seem so hard to
understand.

Without consulting a dictionary, we can tell
the three different forms of matter, solids, liquids,
and gases. We know how sugar when heated turns
to sirup, how ice and snow change to water, how heat
turns water to steam, and how cold causes steam to
change back to water. We have seen yeast cause
the bread dough to rise, and heat make oatmeal expand.
In fact, hundreds of simple experiments will show
that material things are made up of different parts;
and that these parts can easily be made to separate
from one another and rearrange themselves in some
other form, if just the right process is used.

The passage in the body through which food travels
while it is being changed into body building material
is called the alimentary canal. This wonderful pas-
sage is about thirty feet long. Its parts in order
from the mouth are the pharynx, esophagus, stomach,
small intestine, and large intestine. At various sta-
tions along this remarkable canal are situated small
chemical shops called glands. In these are secreted
fluids that help dissolve food, and change it into such
form that it may be absorbed into the blood and
become useful building material.

18 THE WONDERFUL HOUSE THAT JACK HAS

The first one of these dissolving stations is in the
mouth, and the fluid secreted there is known as saliva.
The glands that secrete it open into various parts
of the mouth and are called salivary glands. Saliva
changes some of the starchy food we eat to sugar.
It does not digest proteids or fats, or completely digest
starch. It does, however, change starch to a form
in which it is much more easily digested by the fluids
in the intestines. On this account, it is especially
necessary that bread, potatoes, cake, and all starchy
foods should be well masticated. Proteids and fats,
too, when thoroughly chewed before being swallowed,
are much more readily acted upon by the digestive
juices with which they come in contact later. Saliva
is also said to stimulate the glands in the stomach
to greater action.

When we place bread and similar solid foods in
water, they soften and separate into small pieces.
Warm water causes such separation more rapidly
than cold. If certain acids or alkalies are added,
the change in form takes place more speedily and
completely. The finer the food is cut before being
placed in the water, and the more the solution is mixed,
the more quickly it is dissolved.

What can be learned from this simple experi-
ment ? Two most important things, if we are to build
strong bodies. The first is to keep the inside of the
mouth at its normal temperature while eating; the
second, to chew our food so thoroughly that it will

DIGESTION 19

become separated into very small parts, and be well
mixed with saliva before it is swallowed. If the
temperature of the mouth is frequently lowered by
cold drinks or food during mastication, or if food is
swallowed before it has been well chewed and mixed
with saliva, the fluids farther on in the digestive canal
cannot properly penetrate it and incomplete digestion
results. Consequently the blood does not receive
its due supply of new material in proper form, and
weakened health sooner or later follows.

Children sometimes swallow their food before it
is half chewed, or wash it down with water, or perhaps
soak pieces in coffee or some other liquid. Often this
is done because they are in a hurry to get out to play.
But what unwise builders and chemists such children
are ! Girls and boys who wish always to be in con-
dition for play, no matter how old they may become ;
those who would build bodies that will enable them
to take part actively and well in any game requiring
strength and agility, should form the habit of thor-
oughly chewing their food.

Another great benefit that comes from properly
masticating the food is that it helps to keep us from
eating more than is needed. If time is taken for
thorough chewing, the sense of taste is fully satisfied
when enough has been eaten to supply the body's
needs. When the food is hurried down, this sense is
naturally unsatisfied, and more food than is required
>s much more likely to be eaten. As a natural result,

20 THE WONDERFUL HOUSE THAT JACK HAS

discomfort and disorder are caused by the unnecessary
and badly prepared building material.

Some good authorities even assert that food should
not be swallowed until masticated into a liquid state.
They say that in a liquid state it is best prepared
for the juices of the stomach. They also claim
that with such mastication too much food is not so
likely to be eaten, because much more time is occupied
in chewing. Persons who have persevered in this
habit are most enthusiastic over the results, because
of recovered health and increased ability to endure
physical and mental exertion.

Boys will be interested in an experiment tried
at Yale University by some young men who were
active in athletics and had the habit of eating heartily,
with no especial care about chewing their food. They
were induced to make a special point of thorough
mastication for a certain period. As a natural result
of the increased length of time occupied in chewing,
the quantity of food they ate was largely decreased.
For this reason you might expect their activity and
endurance in games would have correspondingly
lessened. On the contrary, they were able to play
faster, longer, and more accurately. This is certainly
an excellent object lesson for all who want to do their
best at games and sports requiring strength and skill.

We learn early in life to use with care any
article or instrument that by cutting or burning may
hurt or mar our bodies. How important it is also to

DIGESTION 21

form the habit of thoroughly chewing our food ; for
careless habits of eating, by overworking and clogging
the digestive organs, may not only lessen our good
looks, but; what is far worse, weaken our power of
action.

One thing we have full power to control in the
process of preparing building material for our bodies,
is proper mastication. If we have not already formed
this good habit, we should certainly start, at the very
next meal, to make our teeth and tongue do the work
of thoroughly dividing and mixing the food with saliva.
From this very day, we should not allow any improp-
erly masticated food to pass into our stomachs.

The Hon. William E. Gladstone of England was
one of the most distinguished and successful men
of the past century. He lived to the ripe old age
of eighty-nine, and during his entire life worked un-
tiringly as business man, statesman, orator, and author.
So remarkable was the work he accomplished in the
latter part of his life that he was often admiringly
spoken of as the "Grand Old Man." Mr. Gladstone
believed the habit of thoroughly chewing his food to
be one of the principal causes of his long-continued
health and strength. Many less celebrated people
could give similar testimony. Thorough mastication
is only a matter of habit. By taking great pains to
form this habit now, our strength and usefulness in
the future may be largely increased.

CHAPTER VII

./..Salivary

Gland

— Pancreas

HOW JACK'S HOUSE EXTRACTS BUILDING MATERIALS
FROM FOOD — STOMACH AND INTESTINAL DIGESTION

WHEN food is swallowed, it passes quickly down
through a tube called the esophagus into the stomach.

The esophagus is di-
rectly behind another
tube, the trachea, com-
monly called the ivind-
pipe, through which air
passes to our lungs.
(See cut.) An intro-
duction to the stom-
ach is hardly necessary.
intestine From babyhood we have
heard it spoken of as
full or empty, and have
known that it has to
do with the food we
eat. Perhaps some
may have even learned

that when unwholesome foods get into the stomach,
pain results. The cut gives a good idea of the
stomach's shape, size, and position in the abdomen.

22

Ouod

-V" Small

Vermiform .
Appendix

Alimentary Canal.

STOMACH AND INTESTINAL DIGESTION 23

It is a wonderfully elastic, muscular bag, having an
inside lining that admits of great expansion. In
various parts of this lining is situated the second set
of chemical workshops that help to accomplish diges-
tion. These tubes or glands secrete a fluid called
gastric juice, the three most important ingredients of
which are pepsin, hydrochloric acid, and rennin.

What part has the gastric juice in the wonderful
process of making body building material from food?
It digests the proteid parts. While starch and fat
become more liquefied, passing from the stomach with
other substances in the. form of a grayish white sub-
stance called chyme, they are not digested, excepting
the action of saliva on starch, until acted upon by the
secretions of the intestines.

Must we depend upon doctors and books for
the information that gastric juice digests proteids,
or can we prove the fact ourselves ? An ounce of water
mixed with twelve drops of hydrochloric acid and one
grain of pepsin will completely dissolve the cooked
white of an egg in two hours, at the ordinary tem-
perature of the stomach, which is about ninety-nine
and one-half to one hundred degrees. A mixture of
five grains of pepsin, eighteen drops of strong hydro-
chloric acid, and six ounces of water is very like a
similar quantity of gastric juice. If a piece of meat
is placed in this mixture and left for two hours or
more, at a temperature of ninety-nine and one-half
degrees, it will be changed to liquid form.

24 THE WONDERFUL HOUSE THAT JACK HAS

The finer the meat is divided before being placed
in the fluid, the more quickly it will be changed. If
the mixture is diluted by pouring in more water, its
work is less effective. As the temperature falls below
the normal temperature of the stomach, dissolving
proceeds more slowly and finally ceases. We can also
observe that such a mixture does not affect the fat of
meat or starches in the same way that it does proteids.

What should we learn from this experiment?
First, to help the stomach by thoroughly chewing all
food before swallowing it. Second, not to dilute the
gastric juice by drinking too much water or other
liquid not a food, during meals, or for some time
afterward. Lastly, not to lower the stomach's tem-
perature by swallowing large quantities of cold drinks
during the hours food is therein.

For a similar reason, hard work or exercise, just
before or soon after meals, should be avoided, because
much exertion naturally draws an extra supply of
blood to the parts of the body that are being used,
thus making it more difficult for the stomach to get
its due share.

If, in an experiment like the one just described,
the meat is churned around rapidly in the fluid, the
dissolving takes place more quickly. In the mouth,
a similar mixing is done by the tongue, teeth, and
jaws. In the stomach, it is accomplished by three
layers of muscles, which operate in such a way that
when food enters, a churn-like motion is started.

STOMACH AND INTESTINAL DIGESTION 25

This moves the food around and around from one end
to the other, thus causing it to become thoroughly
mixed with gastric juices. As the glands in our
stomach need to secrete from one-eighth to one-tenth of
our weight in gastric juice daily to carry on the work
of digestion properly, we can understand why much
blood is needed by the stomach during the digestion
of a hearty meal.

It is not a hard problem in arithmetic to calcu-
late how much gastric juice our own stomachs must
secrete from the blood each day. If the weight is one
hundred pounds, ten pounds, or about five quarts,
must be secreted. Just think of it ! A gallon or more
of this useful fluid to be daily supplied by these busy
glands ! Surely even very young boys and girls can
see why it is unwise to handicap the stomach by lessen-
ing its supply of blood, diluting the gastric juice, or
compelling it to do more than its normal share of work.

Salt, pepper, and other seasonings are called con-
diments. A small amount of these, — better added
during the cooking, improves the taste, and so is
a healthful stimulant to the gastric glands. How-
ever, we should not get into the habit of seasoning
too much. Too much seasoning over-stimulates the
glands, causing more food to be eaten than the body
needs. Food that is pleasing in appearance is said
to cause the gastric glands to pour forth their secre-
tion more freely than that which is not tempting.
On this account, it is important to have our meals

26 THE WONDERFUL HOUSE THAT JACK HAS

skilfully cooked and daintily served, and of course
this is especially necessary for invalids.

It is also interesting to know that our state of
mind at meal time has great influence on the appetite
as well as on the nerves controlling digestion. The
old saying, " Laugh and grow fat," is thought to
have considerable foundation of truth. As a rule,
people who go to meals having their minds occu-
pied with work or worry, are more likely to have
insufficient appetite and poor digestion than those
who put such things aside for the time, and pass the
meal hour in pleasant conversation. The explana-
tion is simple. Mental exercise as well as physical
requires blood. Consequently, if we are absorbed in
thought while eating, an extra supply of blood is
required by the brain. On the other hand, in
pleasant conversation there is no special demand
for blood from any other organ, so the stomach may
obtain a larger share.

Besides, a happy state of mind no doubt gives
a healthful impetus to the glands, just as a pleas-
ant day is naturally stimulating to the mind and body.
Being wise body builders then, it is for us to be careful
in regard to all of these points. We will not swallow
our food in a great rush to get out to play, because
chewing it thoroughly will help us to play with greater
skill and relish when the proper time comes. We
will use but little seasoning, knowing that too much
is hurtful. We will go to our meals with minds

STOMACH AND INTESTINAL DIGESTION 27

free from work and care. We will also have a joyous
table atmosphere, both for the pleasure it affords
and the help it gives in accomplishing the purpose
of eating, which is to furnish our bodies building
material in the best form for their use.

Three other fluids aid in changing food to such
form that it may be taken into the blood. The first,
called bile, is secreted by the liver, which is the largest
gland in the body. As can be seen in the illustration
on page 22, the liver is situated in the right side of
the abdomen. Under normal conditions it is said to
secrete about one twenty-eighth of the body's weight
in bile daily. This, in a person weighing one hundred
forty pounds, would amount to about two and one-
half quarts, or five pounds.

In the same illustration we can see a curious
little sac shaped like a radish. This is called the bile
or gall bladder. It opens into the small intestine
about five inches beyond the point where the latter
joins the stomach. As chyme passes through the
small intestine, the bile pours out and quickly mixes
with it. Bile stimulates the flow of the two remain-
ing digestive juices, the pancreatic juice and the in-
testinal fluid, and better prepares chyme to be acted
on by them.

Pancreatic juice enters the small intestine at the
same place as the bile. The pancreas, the gland
which secretes it, can be seen in the illustration.
In a person "weighing one hundred forty pounds,

28 THE WONDERFUL HOUSE THAT JACK HAS

it secretes about ten ounces, or a little more than
a half pint daily. Pancreatic juice digests starch,
fat, and proteid. We found that the lining of the
stomach contained many small tubes which se-
creted gastric juice. In the lining of the small intes-
tine are also small tubes that secrete the last of
the digestive fluids, the intestinal juice. The fluid
that pours from these tubes is supposed to aid in
the digestion of proteids, fats, starches, and sugar.
These intestinal glands form, as it were, clearing up
workshops that help digest any food material which
arrives in an unprepared state. The intestinal tubes
are thought to secrete about one-half pint daily.

The quantity of the digestive fluids and the
special work of each have been discovered by ex-
periments. Many of these have been tried on dogs
and other animals. Much valuable information has
also been gained by doctors from patients with wounds
in some part of the stomach or intestines, through
which the digestive processes were watched.

After chyme has been acted upon by the di-
gestive juices of the intestines, it becomes changed to
a milky white fluid called chyle. How does chyle
get into the blood? All along the inner lining of the
small intestine, for a distance of about twenty feet,
there are small, hair-like projections called mill. These
are few in number near the stomach, but gradually
become so numerous that they give the inside of the
intestine a velvety appearance. These little villi

STOMACH AND INTESTINAL DIGESTION 29

contain blood vessels which take up or absorb the
digested part of the food. As the blood circulates
through the body, the building and fuel materials it
carries along are made use of where they are needed.

The waste and undigested parts of the food,
however, are forced out by the muscles of the abdomen
and intestines. We know how necessary it is for
ashes and clinkers to be removed from the lower part
of a furnace fire daily. If they are allowed to remain,
the fire will burn poorly and in time go out. In like
manner the functions of the body become disordered
if the waste and undigested materials do not pass
regularly from the intestines. Often these are highly
poisonous. When they remain an unduly long time
in the intestines, much of the poison may be absorbed
into the blood, and so-called bilious attacks, high
fever, vomiting, and other troubles frequently result.
These digestive disturbances are common in children,
and a daily thorough movement of the bowels is the
essential preventive. For several good reasons, soon
after breakfast each day is the best time to attend
to this important function.

The digestive glands have much to do, and we can
aid them in their work by eating temperately. Enough
has been learned to make us realize the foolishness
of taking large quantities of unnecessary food into
our stomachs. Nature has provided that these five
digestive fluids will usually prepare all the food the
body needs, and often even more. When they are

30 THE WONDERFUL HOUSE THAT JACK HAS

continually overworked, however, they become tired,
like other parts of the body, and cease to do their
labor properly, unless allowed to rest. People some-
times eat unduly large meals, and afterward take medi-
cine to help digest them. This is a very unwise habit.
While the medicines may quicken digestion, and hasten
the expulsion of waste material from the body, they
accomplish this by stimulating the digestive glands to
do an extra amount of work. Like other organs and
muscles of the body, these glands have to rest longer
after an extra effort, and, on this account, may not be
in good condition to digest the next meal. Instead
of taking medicine to whip them to overwork, a far
better way is to eat very little for a few meals, thus
giving the glands time to rest and get into good con-
dition again.

While there is little we can do to help the digestion
of food after it gets into the stomach, there are four
things within our control which all should form the
habit of attending to most carefully. The first is to
select food that has the building and fuel materials
we require, without being unnecessarily difficult to
digest. Because a food is difficult for one person to
digest, it does not follow that it will be so for others.
After a food has disagreed with any one several times,
it is wise to avoid it. The second is to partake of
food in reasonable quantities, no matter how good it
may taste. Our knowledge of body building cer-
tainly makes plain the foolishness of eating all the

STOMACH AND INTESTINAL DIGESTION 31

eggs one can at an Easter breakfast, or of seeing who
can dispose of the largest number of pancakes at a
meal. The complete mastication of food is the third
thing we should make our regular habit. The fourth
is giving a regular time daily for the intestines to
discharge the waste products of digestion.

Little but discomfort and unhappiness can come
from neglecting to form these habits. A strong,
active body, ability to enjoy, power to be and to do
our best, may result from forming them. What
precious treasures these are to be gained so easily !
Careful watchfulness for a few weeks will readily get
us into the last three habits. The facts given in the
following chapters will help us in selecting food that
is useful building and fuel material.

CHAPTER VIII

THE BUILDING MATERIALS OF JACK'S HOUSE — MILK
AND ITS PRODUCTS

IF a carpenter were not familiar with the pine,
hemlock, and other woods used in his work, what
a poor builder we should think him ! How much
more necessary it is for us to know all that is possible
about the foods we supply our bodies. Perhaps
our oldest and best food friend is milk. What build-
ing materials does this useful white fluid furnish us?

While the proportion of the different materials
varies according to the breed of cow and the time
of year, it is usually about as follows: nearly seven-
eighths water, about one twenty-fifth fat, a little less
proteid than fat, about one-twentieth sugar, and the
remainder various mineral salts. The fat of milk
forms from one-fifth to two-fifths of the cream, and the
casein, of which cheese is made, is the proteid.

In spite of its large amount of water, milk is the most
perfect food, because it has all the necessary elements
in such form that they can be readily digested and
taken into the blood. Some people have trouble in
digesting milk, but if lime-water is added the dif-
ficulty is often removed. Many young babies live

32

MILK AND ITS PRODUCTS

38

on milk alone, and when adults are sick with fever or
certain digestive troubles, it is often the main food
taken for a long time. This is because milk furnishes
the necessary building and fuel materials with little
tax on the digestive organs.

>f Reviews

A Hygienic, but Inexpensive Dairy Stable.

Skimmed milk has lost nearly all of its fat, and should
be much less expensive than pure milk. Nevertheless,
it still has the proteid, sugar, and salts, and is such
a useful food that two quarts, which cost about six
cents, have a greater building value than a quart of
oysters costing from twenty-five to forty cents. A
pint of milk and a few slices of bread will furnish as
much building material as a lunch of beef, vegetables,
bread, butter, and coffee, and at a much smaller cost.

34 THE WONDERFUL HOUSE THAT JACK HAS

As milk is so large a part of the food of invalids
and children, how important it is to know that we
are buying that which is pure. We should also under-
stand how to keep it in good condition for a reasonable
time after delivery. The most common ways of lessen-
ing the food value of milk are by removing a part of
the cream, or by adding water or skimmed milk.
The cream is removed because it brings a higher price
than milk, and water or skimmed milk is added to
increase the quantity. Of course, in all three cases
the value of the milk is decreased.

Borax, formaldehyde, salicylic acid, and other sub-
stances are sometimes put into milk by dealers to keep
it from souring. Their use is forbidden by law in many
cities, because the very quality in them that keeps
the milk from souring retards its digestion in the
stomach. Skimmed or watered milk is thinner than
pure milk, and has a bluish white color not noticeable
in the former. When pure milk is poured from a glass,
some of it will cling to the sides, and not run off as
will water or tea.

When pure milk is allowed to stand quietly in a
cool place for several hours, cream rises to the top.
If the cream is not from one-tenth to one-fifth of the
milk, then we may be sure its quality is inferior.
There should be no deposit in the bottom of a dish
from which milk has been poured. Its presence is
a sign of untidiness, lack of care in handling, or the
use of preservatives.

MILK AND ITS PRODUCTS 35

We have heard of the countless bacteria in the* air
that are too small to be seen, but are always ready to
enter vegetables and animal substances, if an oppor-
tunity is afforded. When food spoils, it is because
millions of these tiny organisms have attacked it.
If the housekeeper had been careful enough to prevent
them from doing injury, the food would still be fit
for use.

But how can such invisible foes be kept from doing
harm? In spite of their small size, many facts in
regard to these minute destroyers have been dis-
covered. For instance, most of them can do little
harm in a temperature of from thirty-two to fifty
degrees, while a temperature from one hundred fifty-
five to two hundred two degrees, if maintained from
fifteen to twenty minutes, readily destroys them.
They require a certain amount of moisture, and on
this account dried foods are not disturbed by them.
They do not thrive in anything that is highly spiced,
sugared, or mixed with salt, and this is the reason that
materials are canned, preserved, or salted.

Few foods are so easily destroyed by bacteria as
milk. What care should be taken to keep this useful
food at its best? Both stable and cows should be
kept as clean as possible, and the milker should wash
his hands and the cow's udder before commencing to
milk. As soon as the pail is filled, the milk should
be strained, not in the stable, but in a cool room ad-
joining, after which it should be poured over a cooling

36 THE WONDERFUL HOUSE THAT JACK HAS

aerator. It should then be placed in bottles or cans,
and kept on ice or in cool water until shipped.

Every dairy should also have an abundance of hot
water for cleaning all utensils used in handling the
milk, as it removes any bacteria that may have col-
lected on them. There should also be good food, a

Cooling and aerating Milk — Sinton Rustic Home Dairy,
Colorado Springs.

large supply of pure drinking water, and plenty of
clean bedding for the cows. Light, well ventilated
stables and kindly disposed attendants are also good
evidence of the fact that the source of the milk supply
is what it should be.

Milk that has been placed in bottles after being
aerated and cooled, keeps better than that which has
been placed in cans, as the bottles are more easily,

MILK AND ITS PRODUCTS 37

and hence, as a rule, better cleaned. On this account,
the best milk to buy is usually that which has been
transported from the dairy in bottles. The next best
is that which has been put into bottles after the large

Courtesy of Review of Reviews.
Bottling Milk in a Hygienic Dairy.

cans of milk have been brought from the railroad
station to the milkman's city dairy.

Some dealers carry their milk around in cans, dipping
out the quantity which each customer wishes. What
an opportunity this furnishes the ever present bacteria !
A can of milk frequently opened in the warm or dusty
air ! Another bad feature of this custom is that the
buyers first served are likely to get the greater part

38

THE WONDERFUL HOUSE THAT JACK HAS

of the cream. Having a faucet in the lower part of
the can is another method ; but milk from such a
source cannot be expected to keep as well as that
which is sold in bottles. Perhaps the most dangerous

Courtesy of Health Department
Milk Station in New York City.

way to buy milk is from a grocery or other store where
it is kept in a tin can under the counter, or in some
place where bacteria are likely to be present in large
numbers.

As soon as possible after milk has been delivered
to our homes, it should be covered and kept in the
coolest place in the house, when not in actual use.
If the milkman comes early in the morning, before
any of the family are up, there should be a covered

MILK AND ITS PRODUCTS 39

box in which the bottles can be placed. A small
lock-box fastened to the house near the back door
answers this purpose very well.

If the milk is delivered from a can, the dish into
which it is received should at once be covered and put
in a cool place. As milk takes up odors more readily
than do most foods, it should always be covered when
placed in the ice box. If we know milk has stood
for a time where it is warm, or if there is reason to
fear it contains bacteria, it should be heated at once
to a temperature of from one hundred fifty-five to two
hundred ten degrees and kept at that point for several
minutes. It can then be used without fear, and will
keep for some time, if reasonable care is taken. Milk
that has been kept for several minutes at a temperature
of one hundred fifty-five degrees is called pasteurized.
Milk that has been boiled for fifteen minutes or more
is called sterilized. In the process of sterilizing, some
of the good qualities of milk are lost, and for this
reason the pasteurized is often better. A floating
dairy thermometer is a useful article in every kitchen
to aid in taking care of the milk supply.

How foolish we should think a builder who was not
careful to buy lumber of first-class quality, or who did
not properly protect and preserve what he had pur-
chased. As milk is such important building material
for our bodies, we should insist that it be brought
to us in good condition, and then take all possible
care to keep it wholesome. If in doubt as to the

40 THE WONDERFUL HOUSE THAT JACK HAS

quality of milk we are receiving, it would certainly
be wise to visit the dairy where it is produced. Then,
if the conditions seen are not satisfactory, we should
purchase from a dealer whose dairy meets with our
approval.

We have now become well acquainted with our
first and best food friend, and should make that ac-
quaintance count in building strong, healthy bodies.
In warm weather, a glass of milk is just as refreshing
as the numerous other cool drinks, and furnishes a
supply of nourishing material of which they, as a rule,
have but little. When we are cold, a glass of hot
milk will warm and nourish as well. A cup of milk
at each meal may become just as pleasing to the taste
as tea or coffee, and is far better, especially for children.
An old proverb says, "A word to the wise is sufficient."
Shall we let these facts about milk help us to become
wise body builders?

The value of milk as a food is so well-known that the
nutritious part is prepared for shipment to distant
places where not enough cows are kept to furnish
the supply that is required. The mode of preparing
it is very simple. The milk is first placed in large
heated pans where the water evaporates. Then what
is left, nearly one-seventh of the original quantity,
is heated to a temperature of about one hundred eighty
degrees to kill any bacteria that may be present.
After sugar has been added, it is put into cans or jars
which are sealed tight and labeled " Condensed Milk."

MILK AND ITS PRODUCTS 41

Because it will keep indefinitely, condensed milk is
shipped any distance. As it contains all the building
elements of the original milk, it is a valuable food.

Butter is not quite as old a friend as milk, but,
nevertheless, it is a very valuable one. Happy,
indeed, is the childhood recollection of a buttercup
being held under the chin to tell whether we liked
butter. Fortunate, too, are the little folks who do
like this precious yellow food, for it is one of the most
pleasant tasting and easily digested of the animal fats.
"As fat as butter," an expression we have often heard,
is a good comparison, for fat is as large a part of butter
as water is of milk. Besides fat, butter is about
one-hundredth proteid, and from nearly one-twelfth
to about one-sixth water, but should not have more
of these substances. Like milk, butter should be
kept in the coolest place in the house. As it takes
up odors very readily, it should not be left uncovered
in the ice box. When these precautions are not
taken, butter becomes rancid and unpleasant to the
taste in a very short time.

A substance called oleomargarine, which looks like
butter, is made from fats. It is valuable food, and
in no way unwholesome, but, unfortunately, is often
sold as butter. As it is much less expensive to make
arid has not nearly so fine a flavor, it is a fraud to sell
it as butter. The difference can usually be told by
noticing the taste and texture. If one is not sure,
a good way to find out is to melt a lump of the sub-

42 THE WONDERFUL HOUSE THAT JACK HAS

stance in a small tin dish. When melted slowly and
then allowed to boil, oleomargarine will sputter
briskly, but produce little or no foam. Butter, on
the contrary, boils with little noise and produces
abundant foam.

Cheese made from whole milk is composed of all
the elements of the milk, except a large part of the
water and the sugar, which are lost in the souring
process. Cheese made from skimmed milk has less
fat, is not as nutritious, and should be much less ex-
pensive. A higher priced quality is made by adding
cream to pure milk. The more cream or fat cheese
contains, the softer it is, and, as a rule, the more it
costs.

That cheese is a valuable food for those who can
digest it without difficulty, can readily be seen from
the fact that one pound contains even more building
material than a pound of beef. When eaten in place
of meat, as it often is in France and Italy, with bread,
green vegetables, and oil, it makes an inexpensive as
well as a very nutritious meal. Toasted cheese is
especially difficult to digest. Sometimes, when mixed
with other substances, cheese is much more readily
digested by some people than in the usual solid form.
It is well to remove the rind before eating cheese,
as unwholesome substances are said to be used to
preserve it.

CHAPTER IX

OTHER ANIMAL FOODS

EGGS are another very valuable food friend. Who
has not heard the saying : " As full of meat as an egg" ?
Are we to judge from this fact that all the contents
within the shell are valuable body-building material ?
Strange to say, about seven-tenths of the inside of an
egg is water. The other components are about one-
eighth proteid ; a little less than one-eighth fat ; and the
remainder mineral substances, among which are both
phosphorus and sulphur. It is the sulphur of an egg
that tarnishes silver. The white of egg is almost pure
proteid, called albumen. Nearly all the fat of an egg is
in the yolk, which also contains considerable proteid.

Like milk, eggs are an especially valuable food, be-
cause the building and fuel materials they contain
are in such form as to be easily made use of by the
body. As heat hardens albumen and makes it less
easy to dissolve, hard-cooked eggs are more difficult
to digest than those that are soft-cooked. Frying
eggs increases their difficulty of digestion.

Eggs spoil very easily if proper care is not taken.
On this account, like milk and butter, they should be
kept in the coolest place in the house. In cities there

43

44 THE WONDERFUL HOUSE THAT JACK HAS

are large cold-storage houses in which eggs laid in the
spring and summer are kept for the winter market.
Where there are no such houses, eggs that are to be
kept for a long time are placed in some preservative.

Egg Producers.

Water glass, or liquid glass, as it is sometimes called,
seems to be the most effective of these preservatives.
Well-known dealers claim that they have preserved
fifty dozen for several months in a mixture of one-
tenth water glass and nine-tenths water. As eggs
are such valuable building material, it is important to

OTHER ANIMAL FOODS 45

know whether they are in good condition when de-
livered. Candling is the method most commonly
used for this purpose. An egg is held before a light,
and, if fresh, will appear unclouded and almost trans-
lucent. If dark spots are visible or the appearance is
clouded, it is not fresh.

As eggs grow old, the water they contain evaporates
through the pores of the shell. On this account, they
naturally become lighter in weight. Dealers have
learned that a newly laid egg placed in a dish of brine
composed of two ounces of salt and one pint of water
will sink to the bottom. An egg one day old will sink
below the surface, but not to the bottom. One more
than three days old will float in the brine, the amount
of shell above the surface increasing with age. Of
course, the higher the temperature of a room in which
eggs are kept, the more quickly the water in them
evaporates.

When the shell is broken, a bad egg can always be
told by its offensive odor. If the yolk holds together
well after the shell is broken, it is usually a sign that the
egg is fit to eat ; but if the yolk spreads and separates,
the cook may be sure the egg is too stale to be whole-
some or appetizing. Although preserved eggs may pass
inspection, the process often lessens their food value.
On this account, invalids, especially, should be careful
to buy those that are strictly fresh.

It is fortunate that eggs can be prepared in many
different ways, for much use may be made of them

46 THE WONDERFUL HOUSE THAT JACK HAS

without having meals lack variety. As they are said
to be best for invalids when prepared soft-boiled or
poached, it is likely that in this form they can be most
readily digested by all. At any time, when fresh,
they are a most desirable part of breakfast or lunch;
and even in winter, when their cost is highest, they are
not a comparatively expensive food. At such times,
instead of omitting the egg or two for each member
of the family from breakfast or lunch, we should be
far wiser body builders to leave out of the dinner menu
the much less easily digested pies and cakes of which
eggs usually form a necessary ingredient.

Probably no food seems more natural body-building
material than meat, because it is so similar to our own
flesh and blood. What building elements does it
furnish our bodies? From two-fifths to three-fourths
is water, and the leaner the meat, the greater the
proportion of water. From about one-eighth to one-
fourth is proteid, from one-fourth to two-fifths is
fat, and from three-hundredths to one-twentieth
mineral matter. Like milk and eggs, most meats,
when properly prepared, are readily digested. Beef is
probably the best of the widely used meats, because
it has an appetizing flavor and a large amount of
nutrition, and at the same time is not difficult to digest.

Chicken, especially the white-meat part, is said to
be more easily digested than beef, but it usually costs
more, for the waste parts that cannot be used for food
are heavier. Veal (calf's meat) is not as nutritious as

OTHER ANIMAL FOODS 47

beef, and is said to require five hours or more to digest,
while beef usually takes from two and one-half to three
hours. Mutton is considered somewhat more easy to
digest than beef, and, for this reason, may be better
for a person with a weak stomach ; but it is not quite
so nutritious. Lamb furnishes less nourishment than
mutton, nor is it so easily digested.

While pork is rich in fat and has a good proportion
of proteid, it is, for many persons, the most difficult
of all meats to digest. For this reason, it should be
avoided by those who are delicate. Thoroughly
boiled ham is an exception to this rule, being much
used at health resorts because of its digestibility.
Dried beef is more difficult to digest than fresh beef,
but dried pork (ham and bacon) is digested more easily
than fresh pork. This is especially true of bacon,
which, when crisp and well done, is regarded as a very
wholesome heat and energy-giving food.

Of course, the digestive juices can more readily dis-
solve tender meat than that which is tough. The
tenderness of meat depends upon the character of the
muscle fibers and the connective tissues that bind
them together. In young and well-fed animals the
fibers are thin and the tissues small in amount. As the
animals grow older and are made to work, the walls of
these fibers and the connective tissue become thicker
and harder. Tough meat is sometimes made more
tender by being cut into thin slices and pounded across
the cut ends until the fibers are broken.

48 THE WONDERFUL HOUSE THAT JACK HAS

While raw meat is more readily digested than that
which has been cooked, civilized people cook meats
to improve the flavor, and to kill any harmful bacteria
they may contain. We found that in cooking eggs
heat hardens the albumen, and that the harder the
albumen becomes, the more difficult it is for the diges-
tive juices. In cooking meats to the best advantage,
this quality should be remembered. As albumen
is distributed throughout meat, if the piece being
cooked is subjected to great heat long enough, it will
become hardened all through, causing the meat to be
both inferior in taste and more difficult to digest.
When the heat is not great enough to harden the albu-
men on the surface of the meat, much of the water the
flesh contains escapes, carrying with it flavoring extracts
and making the meat less appetizing and nutritious.

We should remember that whether meat is broiled,
roasted, boiled, or fried, it should be subjected to very
high heat as soon as it is placed on the stove, so that
the albumen on the surface may be hardened and the
juices kept from escaping. As soon as this is accom-
plished, the heat should be much reduced, and the meat
kept on the stove only long enough for the fibers below
the surface to be changed to the condition desired.

It can be plainly seen that the less meat is cooked
after the albumen of the surface has become hardened,
the more easily the digestive juices will be able to dis-
solve it. On the other hand, the more thoroughly it
is cooked, the less the danger from harmful bacteria.

OTHER ANIMAL FOODS 49

As pork often contains injurious worms called trichinae,
which are invisible without the aid of a microscope,
it should never be served rare, but always well done.
Whenever there is doubt about the condition of any
meat, the same precaution should be taken. If pre-
pared at all, it should be thoroughly cooked.

How should a knowledge of the chemistry of meats
guide in the preparation of soups and stews ? In these
it is desirable to get out all of the juices possible. For
this reason but little heat is used, the meat being
allowed to simmer for several hours. Meats are gener-
ally considered to be the most difficult to digest when
fried, and the easiest to digest when rare-broiled or
roasted.

Another useful fact to know about, meats is that
cheaper cuts often contain a higher per cent of building
materials than those which are more expensive. For in-
stance, round steak usually has more proteid than
sirloin or " porter-house " and much less waste. Many
of the cheaper cuts from the neck or flank, when prop-
erly prepared, furnish a larger proportion of the use-
ful food elements than others that are more costly.

As meat is such a commonly used food, it is important
to be able to tell that which is not wholesome. Good
beef is of a clear dark red color. It is firm and
compact, contains no clots of blood, and, if it has been
well nourished, is marbled with spots of white fat.
The flesh of old animals is darker and drier than that
of young animals, and their fat is of a yellowish color.

50 THE WONDERFUL HOUSE THAT JACK HAS

A pale pink color indicates that the animal was un-
healthy, while a dark purple hue is a sign that it was
not slaughtered but died from disease, the blood re-
maining in the body.

Veal is pink in color and has tender white fibers.
"Bob veal" (that which has been killed too young)
may be recognized by its flabby flesh of a blue tinge.
It is very unwholesome. The fat of veal is not dis-
tributed through the lean as it is in beef, and the same
is true of mutton. Good meat has very little odor, and,
if any is noticed, it should not be disagreeable. Tainted
meat often gives off an unpleasant odor while being
cooked, and is not pleasant to the taste. If meat is
wet and flabby to the touch, it is not good, and
should it not remain dry and firm after being kept in
a cool place, it is probably not wholesome.

Bad pork is dotted with grayish white spots about
the size of a bean. Dishonest dealers often cut up such
pork into sausages. This practice and the ease with
which sausage can be adulterated in other ways make
it, to say the least, a very doubtful food. The follow-
ing story illustrates this point very well. A little boy
boasted that he could tell from what animals the
various meats came. The veal chops at luncheon he
readily assigned to the calf, and the leg of mutton at
dinner to the sheep. When sausage was placed on the
table next morning, the lad looked much puzzled.
However, he did not wish to fail completely in the
presence of the grown-up members of the family;

OTHER ANIMAL FOODS 51

and so, when questioned by an older sister as to the
origin of sausage, replied, "Only the butcher knows."

There are various ideas in regard to the value of
meat as a food. Some think that eating it at every
meal is necessary for the greatest strength and vigor.
Others believe themselves much healthier and stronger
without any meat. They reason that people afflicted
with certain diseases are advised to eat little or no
meat. Food that is harmful to an invalid, they think,
may, in time, injure a well person. Still others hold
that a moderate amount, once or twice a day, in small
quantities, is best, especially for brain workers.

A study of the chemistry of foods, as well as a
knowledge of the remarkable powers of endurance
shown by the Japanese and other people on a diet
composed largely of rice, certainly proves that it is pos-
sible to be strong and well without eating meat. We
also see meat eaters who appear to be enjoying the most
vigorous health. Undoubtedly the best plan is for
each person to regulate his diet by what seems to be
true of his own body. The truth of the old saying,
"What is one man's meat is another man's poison,"
has often been demonstrated. In the use of meat as of
other foods, it is for us to learn to be either wise or
foolish builders.

But what about fish? How do these finny dwellers
in the water world, which so many people greatly
enjoy luring from their liquid home, help in our struc-
ture ? Did the Creator place them in the streams

52 THE WONDERFUL HOUSE THAT JACK HAS

just to furnish us sport, or do they serve a more useful
purpose as well? On the average, they are composed
of from seven-tenths to eight-tenths water, one-tenth
to two-tenths proteid, one-twentieth to one-tenth fat,
and one one-hundredth to two one-hundredths mineral
matter. We can see they contain a good proportion
of the necessary building materials. This, together
with the fact that they are not difficult to digest,
makes them an excellent substitute for meat.

Fish caught in cold, clear, or running water are
usually preferable to those from stagnant, shallow, or
warm water. The kinds living in streams having a
rocky or sandy bottom are, as a rule, better than those
found in streams having muddy bottoms. Fish should
be killed as soon as caught. Allowing them to die
slowly not only is cruel, but also, according to some
authorities, makes the quality of the flesh less desir-
able. Some fish become soft and flabby when streams
grow warm in summer, and should never be eaten in
that condition.

The flesh of fish that die in the water from various
causes is spongy and yellowish, and has a foul odor.
Decaying fish also have a disagreeable odor, are bluish
in the under part, and feel flabby and sticky. Of
course these should not be eaten. Fish that have been
frozen and kept for a time after being thawed out are
especially likely to contain poisons called ptomaines.
If the water in which fish is being washed or boiled
blackens silver, we may be sure it is not fit to eat.

OTHER ANIMAL FOODS 53

Canned fish should not be left for any length of time
in the can after the latter is opened, nor should it be
long exposed to the air before being used as food.

The odor of fish is likely to taint other foods kept
uncovered in the same ice box. While fish contains
some phosphorus, there seems to be no reliable proof
of the oft -quoted statement that the finny tribe is an
especially good brain food. However, with the usual
dinner vegetables, fish makes a hearty meal, and its
use in place of meat might well be much greater than
it is in this country.

Oysters are among the most popular foods taken from
the water. Nevertheless, they have a comparatively
small amount of the useful food components, and so are
an expensive food. They are much liked for their flavor
and can be made a nutritious dish when cooked in milk.
Raw oysters are said to be more easily digested than
cooked, and fried oysters are probably more difficult
to digest than those cooked in other ways. Clams and
lobsters are also comparatively expensive foods ; but
in shrimps one usually gets better value, because they
contain a larger amount of proteid.

CHAPTER X

VEGETABLE FOODS AS BODY-BUILDING MATERIALS

BREAD is often called the " staff of life." What
building materials does wheat contain to merit this
proud title ? About one-seventh is water, nearly
one-eighth proteid, one-hundredth sugar, two-hun-
dredths fat, two-hundredths mineral matter, and a
little more than three-fifths starch. We notice that
the proportion of water is much smaller than in ani-
mal foods, and that the amount of starch is very
large. Of course the fat and proteid are somewhat
increased in bread by milk and other substances
added in its preparation.

But what about the other grains ? Are they equal to
wheat in the food elements furnished? The composi-
tion of rye is very similar to that of wheat, the proteid
being somewhat less in amount. Its flour, however,
is likely to be infested with a harmful substance called
ergot, which gives the bread a bitter taste and is poison-
ous. Corn has less proteid than wheat, and more than
twice as much fat, but its building materials are not as
readily separated from the non-nutritious parts of the
flour by the digestive organs as are those of wheat. It
iSj nevertheless, a very useful food.

54

VEGETABLE FOODS

55

Oatmeal contains three times as much fat, twice as
much mineral matter, and only a little less proteid
than wheat. In Scotland it has long been a highly
prized food, the great strength and endurance of the

Threshing Wheat.

Scotch Highlanders being thought by many to be due
to the national dish of oatmeal and milk. It is cer-
tainly an inexpensive food, and, when sufficiently
cooked, an excellent body builder. Try to tell why
both oatmeal and corn meal are good winter foods,
and give a good reason for wheat foods being more
desirable for summer use.

Rice is about three-fourths starch, less than six-
hundredths proteid, and has about the same amount
of fat as wheat. ' Being low in its percentage of
both proteid and fat, it is the least nutritious of all
the grains in common use in this country; but its

56 THE WONDERFUL HOUSE THAT JACK HAS

large amount of starch and ease of digestion make it so
valuable that in China and Japan it is the principal
food.

Let us consider something that is really very curious
about the common, everyday process of bread making.
Yeast, which is commonly used to make bread dough
rise, is made up of very tiny plants that are closely
related to bacteria. When these yeast plants are
placed in the dough, they increase rapidly, and, uniting
with the sugar, produce carbonic acid gas and alcohol.
The gas in attempting to escape raises the dough,
making it light, and the alcohol evaporates. Yeast
grows best in a temperature of from seventy to ninety
degrees, the higher being desirable in winter, because
of the coldness of the flour.

If the yeast is allowed to grow too long or at too
high a temperature, it acquires a sour flavor. The
number of hours allowed bread to rise depends upon
the temperature, from five to ten being the usual
number. The oven should be hot when the dough
is placed within, in order that the yeast plant may
be quickly destroyed. Afterward the heat should be
reduced, and the bread kept in long enough to be
thoroughly baked.

Baking powders are used instead of yeast in making
biscuit and similar preparations. These powders con-
tain mineral substances, which, when united with
water and flour, form carbonic acid gas that raises the
dough. If yeast or something similar were not used

VEGETABLE FOODS 57

to leaven bread, the loaves would be heavier, much
smaller, and not nearly so appetizing. After bread is
baked, it should be left where it can be aerated. A
wire dish in which air has a chance to circulate freely
is excellent for this purpose. The bread should then
be placed in a covered tin box, both to keep mold
spores off and to prevent it from becoming dry and
unpalatable.

Moldy bread is unwholesome and should not be
eaten. Dry bread can be made more palatable by
steaming or by dipping it in water and rebaking, as
this supplies water in place of what has been evapo-
rated. Flour when exposed to air absorbs moisture,
in which condition mold is likely to develop. On
this account it should be kept in a covered box or
barrel in a dry place. The box or jar in which
bread is kept should be frequently washed out with
hot water to remove any mold spores that may
have collected.

Many foolish customs are the result of fashion.
Perhaps one of these is the preference many house-
keepers seem to have for the whitest bread. Knowing
this, manufacturers naturally try to produce flour
of the whitest possible brand. To do so the outside
husk must be sifted out, and as these layers contain
much of the proteid and the mineral components of the
grain, very useful materials are not included. How
foolish it would seem to put beef through some pro-
cess that would separate all the fat, just because the

58 THE WONDERFUL HOUSE THAT JACK HAS

lean meat might appear handsomer! And yet, from
the standpoint of food value, separating the outside
layers from the kernel of wheat to produce whiter flour
is similar.

Whole wheat or entire wheat flour contains all
the layers of the kernel ground up together. It can
be obtained by grocers in the same sized sacks that
are used in shipping wrhite flour, and at almost the
same expense. The coarser bran it contains is usually
a helpful stimulant to the muscles of the intestines.
Physicians often recommend it on this account, as
well as because of its great nutrition.

Another important fact to know about bread is that
the home-made article is usually cheaper and more
wholesome than that which is purchased from the store.
This follows because alum and other harmful sub-
stances are often added to make baker's bread light.
The actual cost of the materials of a loaf of bread is
estimated at about two cents. As a patent bread
maker has recently been invented that greatly lessens
both the time and the work of making bread, the labor
required is much less than it used to be. By baking
at home, money can be saved and better bread ob-
tained. Then there is no doubt as to how and where
the dough was handled, nor, in the clean home pan-
try, do the germs that infest the air have the oppor-
tunity that is given them in the bake shop, store, and
wagons where the loaves must necessarily be placed
before reaching our homes.

VEGETABLE FOODS

59

But what about the digestibility of bread? Is it
ever necessary to be careful about such plain food, and
will a knowledge of chemistry aid our judgment in
this respect? If people were always well, such infor-
mation would not be
necessary, but as almost
every one is likely now
and then to feel ill, facts
about this common food
may be useful. Bread a
day or more old is more
easily digested than new-
ly baked bread, as the
latter may cause fermen-
tation in a delicate stom-
ach. During the process
of baking, heat changes
some of the starch of
flour to dextrine, or grape
sugar, which is more
easily digested than
starch. On this account,
and because it is lighter, well-done bread is easier to
digest than that which is soggy. For a similar reason,
toast is a very excellent form of bread food. Another
advantage of toast is that it must of necessity be chewed
more thoroughly than bread before being swallowed;
but this advantage is lost when it is soaked in milk
or some other liquid.

The Chautauqua Bread Mixer.
A child can operate it.

60 THE WONDERFUL HOUSE THAT JACK HAS

Plain, well-done bread or toast is undoubtedly the
best form of body-building material prepared from
flour, and much more easily digested than biscuit,
muffins, and various forms of hot bread. Pancakes,
pastry, doughnuts, and other cakes are probably the
least digestible forms into which flour is made. While
the eggs, butter, sugar, and other materials united with
flour to form the numerous pies and cakes may them-
selves be excellent foods, the combination resulting is
often far less easily digested than the single components.
One reason why muffins, biscuit, and the various cakes
are not as wholesome as bread, is that they cannot be
cooked long enough to properly break up the starch
granules as is done by the thirty or forty minutes'
baking given to bread. These minute starch gran-
ules, when subjected to heat the necessary time, pop
open like kernels of pop-corn. When the starch gran-
ules are not broken open in this way, they are nec-
essarily more difficult to digest.

The best that can be said for pies and cakes is that
they should be eaten only in small quantities, if at all.
Usually they are in a form that does not admit of much
chewing. On this account, they are often swallowed
half masticated, the digestive juices in the stomach
and intestines being left with an unnecessarily large
amount of work to perform. To depend upon such
foods for the proteid, starch, fat, and sugar our bodies
need for repair and growth, is as unwise as it would be
for the carpenter to make large use of woods that are

VEGETABLE FOODS 61

the most difficult to be shaped and changed to the
form his building needs.

Children often eat a second piece of pie or cake at
meals, or buy doughnuts or other indigestible bread-
stuffs at the baker's shop between meals, and feel great
satisfaction because for a few moments their taste is
pleased. But what foolish enjoyment this is ! To
load our digestive organs with cumbersome food when
they could get a greater amount of building material
far more easily from other sources ! How often it
happens that people who please their palates in this way
lose much of the real fun and satisfaction that come from
the full enjoyment of play and work ! How many times
children who are naturally pleasing and bright become
disagreeable and dull in school, largely because their
digestive organs are burdened with indigestible food !

What a poor trade it is to spend pennies, that might
buy something useful, for food that handicaps the body !
How thoughtless children are to exchange the chance
of doing their best work in school and having the
fullest enjoyment of play for just a few moments of
pleasing the taste ! We should remember that bread,
if simply and properly prepared, may well be called
the " staff of life/7 for, when eaten with butter or
some other food rich in fat, it furnishes a good pro-
portion of all the building elements. We should also
keep in mind the fact that flour, when made into pies
and cakes, makes a weak staff, indeed, and one we
should lean upon very little.

62 THE WONDERFUL HOUSE THAT JACK HAS

Next to wheat, no vegetable product is more com-
monly used in this country than potatoes. Although
they may seem one of our most valuable food friends,
the amount of building substances potatoes contain
is really very small. About three-fourths is water,
a little less than one-fifth starch, and nearly one-
hundredth, salts. If a person were compelled to rely
on potatoes alone for food, from twelve to fifteen
pounds would be required daily. Why, then, is this
tuber so commonly eaten? Simply because it grows
well in a great variety of soils and climates, and
also keeps in good condition throughout the winter.
Besides, as its starch digests readily, and its min-
eral salts are valuable, the potato becomes a very
useful food when eaten with meat, butter, and other
foods that supply what it lacks of fat and proteid.

Much of the valuable part of potatoes is often lost
in their preparation for the table. When they are
pared and soaked in cold water before cooking, or
placed in cold or moderately warm water to boil,
there is likely to be much loss of the nutritive parts.
These are best retained when potatoes are boiled or
baked with the skins on. They should be put into
very hot water for boiling, or into a hot oven for bak-
ing, so that the surface may quickly become hardened,
and the loss of useful materials prevented. Baked
potatoes are considered the most easily digested, and,
whether boiled or baked, those that are of a mealy
texture when served are to be preferred to the soggy

VEGETABLE FOODS 63

ones. Probably fried potatoes are the most difficult
to digest. The starch in potatoes, like that in flour,
requires at least thirty minutes' cooking to become
digestible.

Most other vegetables in common use are valuable
chiefly because of their flavor and good effect on the
digestive organs and blood. As a rule, they contain
much water, little proteid and fat, and a small per-
centage of sugar, besides useful salts. For instance,
turnips, carrots, and parsnips contain from eight-
tenths to nine-tenths water, about one-hundredth
each of proteid and mineral salts, about one-half
as much fat as proteid, from one-twentieth to two-
twentieths starch, and from two-hundredths to six-
hundredths sugar. Nevertheless, they are all highly
prized for their flavor and salts.

Lettuce, onions, and celery are considered especially
good for the blood and nervous system. Spinach,
dandelions, and rhubarb are regarded as healthful
stimulants for the liver and digestive organs; while
asparagus, carrots, tomatoes, and others are by many
rated equally valuable for various reasons. All are
useful in furnishing a variety of diet and in adding
to the bulk of food in the intestines. As bulk helps
the muscles of the intestines to perform the work of
getting rid of waste material, this is an important
service. Constipation, especially in children, is fre-
quently caused because the bulk of food is insufficient.

The vegetables that have comparatively the largest

64 THE WONDERFUL HOUSE THAT JACK HAS

amount of building and fuel materials are the legumes.
Peas and beans are the most common specimens of
these used in America and Europe. In their ripened
and dried state beans are about one-eighth water,
a little more than one-fifth proteid, two-hundredths
fat, three-fifths starch and sugar, and about three-
hundredths salts. Peas have a little less water and
fat, but a slightly larger percentage of proteid,
starch, and sugar. As legumes are so inexpensive,
and at the same time so abundantly supplied with
proteid, why are they not more largely relied upon
for tissue-building food ? Chiefly because it is difficult
for some people to digest them on account of the tough
outer fiber.

If dried peas and beans are soaked several hours
before being placed on the stove, and are cooked a long
time, this fiber does not cause so much disturbance.
If, after such preparation, they are put through a
colander, the fibrous part is largely removed, and what
passes through may be made into broth that is nourish-
ing and not so difficult to digest. String-beans and
green lima beans are much less nutritious than the
ripened dried beans, and green peas have the im-
portant food substances in considerably smaller
amounts than ripe dried peas. When canned, all three
lose about one-half their useful food components.

Nuts are also very nutritious foods. They contain
from about one-seventh to one-fourth proteid, from
one-fourth to three-fifths fat; from one-twentieth to

VEGETABLE FOODS 65

one-fifth sugar and starch, and from one-hundredth
to three-hundredths salts. Walnuts, almonds, and
peanuts are the most nutritious varieties in common
use. Like legumes, they are difficult to digest, and,
as a rule, should not be eaten in large quantities.
Nevertheless, their body-building value is highly es-
teemed, some people even claiming that they have
kept in good health on nuts and fruits without
other foods. Attempts have been made to prepare
nuts in a form that will be more easily digested.
Probably peanut butter is the most widely used of
such preparations.

Although apples have from three-hundredths to
eight-hundredths of proteid, and bananas as high
as six-hundredths of proteid and about one-hun-
dredth of fat, the building and fuel value of most
fruits is small. As a rule, they are composed of
water and from one-hundredth to one-fifth of sugar.
Fruits are, however, highly prized for their delicious
flavors and good effect on the digestive organs. For
the latter, they are a natural stimulant, and, when
ripe, may be very beneficial. Money spent for fruit,
especially for breakfast, is a good health investment.

The fibrous and cellular parts of fruits are the least
easily digested, but are valuable in adding to the bulk
of food in the intestines. Bananas, though difficult to
digest, are much used as a staple food in tropical coun-
tries, because they contain some proteid and fat as w^ell
as sugar. Under the skin of bananas, adhering to the

66 THE WONDERFUL HOUSE THAT JACK HAS

solid part, is a stringy, white, fibrous substance that
does not add to the flavor and is especially indigestible.
Some who have not been able to digest bananas
readily with this covering unremoved, find that when
it is scraped off, the difficulty is greatly lessened.
Apples, as a rule, are not difficult to digest and are
prized for their beneficial effects. Baked apples are
usually very easily digested. For many, oranges
are excellent, because of their refreshing acid and ease
of digestion.

Raspberries have comparatively little juice, and as
their seeds may irritate the intestines, some people
find it best not to eat them. Both green and decayed
fruits are unwholesome and should not be eaten, as
they are likely to cause serious sickness. For a similar
reason, factory-prepared jellies and jams should be
avoided, unless the makers are known to be reliable,
as unwholesome fruits are said to be used in their
manufacture. Although the digestibility of some
fruits, notably apples, is improved by cooking, stewed
or canned fruits are not as beneficial as fruit in the
fresh state, for, as a rule, their acids have been
changed, and the large amount of sugar usually added
increases the difficulty of digestion.

Like legumes, fruits contain a much larger portion
of nutritive material when dried than when fresh.
Dried figs, dates, prunes, and grapes (raisins) are com-
paratively rich in food value, and, when freed from
the skins and seeds, are not indigestible. Prunes, after

VEGETABLE FOODS 67

being soaked and stewed, are especially prized for their
laxative effect on the intestines. Dried apples, peaches,
and apricots, when prepared in a similar manner, are
an inexpensive and useful food for those who find
fresh fruits too costly. Fruit that has been 'put up in
tin cans should not be left standing in these after being
opened, nor should it remain long uncovered in any
dish. If the bottom of a tin can of fruit or vegetables
bulges out, it is a sign of fermentation. On this ac-
count, the contents of the can should not be eaten, for
they are unwholesome.

Is it necessary to look out for bacteria and mold in
canning fruit ? During the entire process, care is taken
to guard against them. Both fruit and vegetables
are subjected to high heat to kill all of these little
destroyers that may be on them. Sugar is added tq
fruit, not only to season it, but also because bacteria
do not readily work in substances having much sugar.
Cans and jars are also covered or tightly sealed to keep
out the air with its ever present destructive army.

A cool, dry part of the cellar is the best place in
which to keep canned fruit, because bacteria and
mold work less readily in a low temperature and dry
air. A dark place is also considered better for glass
cans of fruit than one that is light. Where there is
not a closed fruit closet, paper is often wrapped about
such cans to exclude the light. In fact, though they
may not know it, the great struggle of housewives in
the canning process is to exclude the invisible mold

68 THE WONDERFUL HOUSE THAT JACK HAS

spores. The same thing is true in keeping fresh fruit,
and for this reason it should always be kept covered in
a cool place. If some of the fruit purchased is found to
be partly decayed, it should at once be removed from
the rest, as mold spores spread rapidly to the sound
fruit.

To prevent the spreading of mold spores, oranges,
lemons, and other fruits are frequently wrapped in
light paper before shipment. Wiping the, skin off oc-
casionally with a cloth aids in the preservation of some
fruits, because this removes the mold spores. Per-
haps, when we have seen the old apple woman pol-
ishing her wares, we may have thought it was simply
to make them more attractive ; but she knows it also
helps to prevent decay. Fruit that is found to be
too green for present use will usually ripen and become
wholesome, if kept for a time.

Because of its cost and health-giving qualities, fruit
should not be allowed to waste. We should cherish
it as a most helpful building ally, and one that will
greatly assist the body in getting the most good from
other foods rich in the necessary building and fuel
materials. It is excellent for desserts, especially when
eaten in place of the rich pastry and cake in common
use. It satisfies the craving for sweets without crowd-
ing the already filled stomach with bulky foods from
which our digestive organs cannot readily separate the
nutriment.

CHAPTER XI

BUILDING MATERIALS FOR JACK'S HOUSE — BEVERAGES

WE have found out how most foods commonly served
at the table may help keep our bodies in healthful
condition. What about the familiar acquaint ances,
coffee and tea? Of what use are they to our bodies?
No one claims that they furnish food materials, ex-
cept in the cream and sugar used in their seasoning.
Though tea is made from the leaves of one plant, and
coffee from the seeds of another, both contain a sub-
stance that acts as a stimulant.

When properly prepared, they are possibly healthful
stimulants to many people, especially when sufficient
nutriment is supplied by other foods. Some have
stopped using tea or coffee, because they found it made
them sleepless, or injured their digestion. Others are
strong in the belief that the use of one or both is very
beneficial to them. The greatest difficulty, no doubt,
is that many use them to excess, and, forgetting that
they are only stimulants, get into the habit of depend-
ing on the cup of coffee or tea and some food not rich
in nutrition to furnish strength for hours of work.
Like other food questions, this is something each
adult should settle for himself, being governed not by

69

70 THE WONDERFUL HOUSE THAT JACK HAS

appetite, but by what experience shows is best for his
body. As far as children are concerned, there is no
question. Growing bodies need nutriment, not stimu-
lants, and young people who care to be healthy and
vigorous should not risk using either coffee or tea.

Tea leaves contain a substance called tannin, which,
when dissolved in the process of making, gives a bitter
taste to the liquid and retards the digestion of other
foods. On this account, tea should be prepared as
follows : pour boiling water on the tea leaves and allow
it to remain without boiling four minutes. Then strain
the liquid into a hot earthen pot. Do not allow the
leaves to stay in the hot water a longer time, as
the harmful tannin will be dissolved. Tea that tastes
bitter should not be drunk, for this is a sure sign that
it contains tannin.

But how is it with the beverage friends, chocolate
and cocoa? Do they simply stimulate the body
without giving building and fuel materials ? They are
both made from the cocoa bean, which, like coffee, is
the seed of a small tree. Besides, having stimulating
properties very similar to those of coffee and tea,
cocoa seeds are about one-fifth proteid, one-half fat,
and one-tenth starch. When these seeds have been
roasted and divested of their husks, they are known
as cocoa nibs. These are ground into an oily paste,
mixed with sugar and flavoring matter, usually vanilla,
and allowed to harden into small cakes, to make choco-
late.

BEVERAGES

71

Cocoa is the nibs alone, from which most of the oil
has been extracted, either ground or unground, dried or
powdered, or the crude paste dried into flakes. On
this account, cocoa is easier to digest than chocolate,

Cocoa Pods and Leaves.

this being especially true of some varieties from which
about half the fat has been extracted in the course
of manufacture. In making tea or coffee, care is
taken to dissolve only the part that is stimulating;
but in preparing chocolate or cocoa, the entire sub-
stance is dissolved in hot milk or water, making a
nutritious as well as a healthfully stimulating food.
Why it is wise to let such beverages displace coffee and
tea can readily be seen. Few try faithfully to do so
without becoming equally fond of the substitutes.

72 THE WONDERFUL HOUSE THAT JACK HAS

In regard to soda water, ginger ale, pop, and the
numerous so-called soft-drinks, the value of the little
nutriment they may possess is usually lessened by
the presence of some flavoring extracts that are diffi-
cult to digest. Unless made from pure fruit juice,
such drinks are, from the standpoint of the good of
the body, poor investments. The popular ice-cream
soda furnishes much better value, though plain ice-
cream is probably more readily digested. The habit of
taking any of these after a hearty meal, when the
digestive organs are already occupied with sufficient
food, is not a wise one. By chilling the stomach they
check its activity. Such drinks may also cause sour
stomach.

As to beer, ale, wine, whisky, and other alcoholic
drinks, the claim cannot be made that they furnish
any building material to our bodies. Besides water,
their most important ingredient is alcohol, which is
a stimulant and in' no important degree a food.
People who select their diet wisely use any food or
drink for one of two good reasons. First, that it
furnishes the necessary tissue-building or energy-
producing materials. Second, that it helps the diges-
tive organs to make better use of nutritious foods
that have been eaten.

Do alcoholic drinks serve either of these purposes?
Wine is made from grapes, beer from barley, and
whisky from rye. No one can dispute that grapes,
barley, and rye contain helpful building materials.

BEVERAGES 73

Why should not their product be similar? Our little
acquaintances, the yeast plants, help to answer this
question. In the process of manufacturing alcoholic
drinks, multitudes of these tiny plants change the
sugar of these substances to alcohol and carbonic acid
gas. The carbonic acid gas passes off, and leaves
alcohol and water the principal ingredients.

Then surely alcoholic drinks must help the digestive
organs to make better use of other foods, or they would
not be so largely used ! On the contrary, it has been
found that alcohol, instead of helping, retards digestion,
especially of proteids. If such drinks are used to any
great extent, they weaken the muscles, harden the
tissues, and so derange the heart, liver, kidneys, and
other important organs that a person's comfort, useful-
ness, ability to resist disease, and length of life may
all be greatly lessened.

Some people swallow an alcoholic drink when they
are cold, thinking it will warm their bodies. It does
seem to do so, because alcohol makes the heart beat
faster and drives blood to the surface of the body.
It must soon rest from this over-stimulation, however,
and the general warmth will become diminished. A
cup of hot lemonade or hot milk is far better, be-
cause either warms the body without causing over-
stimulation and consequent reaction. A drunkard
freezes easily because alcohol causes the heart to drive
too much blood to the surface of the body, and so an
undue amount of heat radiates from the skin.

74 THE WONDERFUL HOUSE THAT JACK HAS

Few inhabitants of temperate zones ever have to
endure such cold as do explorers who visit the arctic
regions. Men who have been engaged in such ex-
peditions testify that they endured the cold much
better when they abstained from alcoholic drinks. In
a recent interview, the distinguished explorer, Com-
mander Robert E. Peary, said: "A man must abstain
from all stimulants in the polar regions. Liquor is
altogether out of the question there." Under some
conditions, however, such liquors are considered use-
ful ; for instance, when, because of disease, accident, or
fainting, one's vitality is at a very low ebb and some-
thing is needed that will quickly stimulate the heart's
action. Yet, like other poisonous medicines, they
should be used only when prescribed by a physician.

It is not necessary to describe the effect of alcohol
on the muscles and the will. Unfortunately the sight
of a drunkard is too common. Nearly all have learned
from observation how this spurious food, instead of
nourishing or helping the body, causes the brain to
lose control of the muscles and sends its victim stag-
gering along the streets.

What reader of the morning paper does not daily
learn of its degrading effect on men's wills? One per-
son has conducted himself in a boisterous or shameful
manner. Another has beaten a wife or child. Perhaps
a third has been killed, or maybe has taken another
person's life. And each account ends with the same
explanation, "He was drunk." What community

BEVEEAGES 75

has not men who were once truly respected, but who
have gradually fallen in the estimation of their neigh-
bors to objects merely of pity or contempt? Why?
Because alcoholic drinks, instead of nourishing their
bodies or healthfully stimulating them, have simply
served as a poison to paralyze the muscles and piti-
fully weaken both body and will ! What prison does
not show liquor to be the cause of the disgrace of nine-
tenths of its occupants? What poor-house or insane
asylum but records the same unhappy tale ?

The habit of using too much coffee, tea, or rich
food may impair vigor, and change a man's disposition
enough to make him less companionable at times.
By one or both of these results, his material pros-
perity and that of his family may be affected.
Such excesses, however, rarely lead to disgrace, and
the great injury usually ends with himself. The
results from over-indulgence in alcoholic drinks are
far different. The person may become not only un-
companionable but brutal. Habits of work often
change so that business and property are allowed to
go to ruin. WTife and children, besides being over-
whelmed with disgrace, are robbed of the comforts
and advantages which would have been theirs, had the
appetite for alcohol never been formed. No one can
tell the hopes, the ambition, the sweetness, and the
love that have been blighted by intoxicating drinks.
What misery and despair they have caused, none can
picture. It is beyond the power of words.

76 THE WONDERFUL HOUSE THAT JACK HAS

But many persons use liquor daily and never become
drunkards. In fact, they live reasonably long lives,
and think themselves healthier and stronger because
of the habit. A slight acquaintance with the chemis-
try of foods shows that this cannot be true. If any
one who considers himself in better health because of
using liquor will go without it for two months, honestly
trying to find out which is better for his body, he will
not hesitate to give up the habit. This he will do,
not only on account of the money saved, but also
because health is bound to be better when the digestive
organs are spared the unnecessary burden of getting
rid of liquors that are not foods. Instead of furnish-
ing nourishment, such drinks bring on diseases which
develop insidiously and cut off many useful men in
the prime of life. The fact that any one needs alcohol
or any stimulant except on rare occasions is, to say the
least, a confession of weakness. It is borrowing at a
high price, for severe penalty is sure to follow.

The digestive organs of dogs are so much like our
own that the effect foods and medicines will have on
men may often be judged by their effect on these
animals. If it is nourishing or helpful to them, it
will, as a rule, be useful to men. If any substance
is poisonous to them, or lessens their strength and
vitality, it is likely to have a similar effect upon people.
Of course, a greater quantity is generally required to
produce a corresponding effect on men because of the
difference in size.

BEVERAGES 77

Dr. C. F. Hodge of Clark University, Worcester,
Massachusetts, has reported some interesting experi-
ments in feeding alcohol to dogs. He selected four that
were born on the twenty-second day of February, 1895.
Of these two, Nig and Bum, were brothers, and the
other two, Topsy and Tipsy, were sisters from another
litter. Nig and Topsy were placed in a kennel by
themselves and given the ordinary dog food. Bum
and Tipsy were likewise placed in a kennel by them-
selves, but, as their names might indicate, alcohol
was mixed with their food each day. They would
not have eaten such food if they could have procured
other, for in this respect, at least, dogs are wiser than
some men.

No special difference was noticed in the occupants
of the two kennels for a long time. However, in about
two years, an epidemic broke out among the dogs of
Worcester. Bum and Tipsy were among the first to
take it, and both were very ill. For weeks they would
eat almost nothing, and both were blind for several
days. The alcohol was stopped, but it was only after
long and careful nursing that they were restored to
health. Nig and Topsy, on the other hand, were
scarcely sick at all. They showed hardly any loss
of appetite, did not grow thin, and suffered very little
during the time they were affected.

After Bum and Tipsy had regained health, the al-
cohol diet was resumed. Later Dr. Hodge gave the
following test to see which pair of dogs was the stronger

78 THE WONDERFUL HOUSE THAT JACK HAS

and more active : each day he took them to a
gymnasium, where he threw a ball the entire length
of the building to see which dogs would bring it back
first. The score, which was carefully kept, showed
that Nig and Topsy brought the ball back twice as
often as did Bum and Tipsy. Now, you would natu-
rally think that the winners in these games would have
been more tired than the losers, for they had neces-
sarily worked faster. Each day, however, after the
test was made, Bum and Tipsy showed they were
far more tired than were their non-alcohol-using com-
petitors.

Other important differences in these pairs of dogs
were observed by Dr. Hodge. Bum and Tipsy and
other dogs that were being fed alcohol showed little
curiosity about what happened near their kennels.
They also frequently exhibited timidity and fear not
at all natural in healthy dogs. During the years of
the experiment, Bum and Tipsy had twenty-three
puppies, only four of which lived to be mature dogs.
Of the others, eight wTere born cripples and nine were
dead when born. Nig and Topsy had forty-five puppies,
four of which were not allowed to live because they were
deformed. The others grew up to be healthy dogs.

Dr. Hodge stopped mixing alcohol with the food
given to Bum and Tipsy at the end of three years.
He wanted to see if they could, in time, regain their
strength and become like other dogs. Tipsy died
soon afterward, but Bum grew stronger every day.

BEVERAGES 79

He played as much as Nig and could even bring the
ball back nearly as often. Nevertheless, during his
fifth year, he began to have trouble with his eyes and
was soon entirely blind. Later he had a skin disease,
eczema, which lasted a long time. Bum looked and
acted like an old dog. His twin brother, Nig, on the
contrary, was still strong and frisky. Indeed, you
might easily have taken him for Bum's grandson, so
great was the contrast between them.

But these experiments were with dogs. Surely
alcohol has never been shown to have similar effect
upon people. Unfortunately there is abundant proof
of this fact. Time and again physicians have found
that both drunkards and moderate drinkers get well
much less frequently from pneumonia, typhoid fever,
and other dangerous diseases, because of their pre-
vious use of alcohol. Neither are they so likely as
total abstainers to recover from a severe surgical op-
eration. Such investigators as Professor Demme also
assert that children of alcohol-using parents are much
more likely to be born idiots or epileptics, or other-
wise ailing or deformed in mind or body, than children
of parents who are total abstainers.

It" is a well-known fact that coaches of college crews
and baseball teams insist that those under their charge
shall not use alcoholic drinks during the period of train-
ing. This rule is made because their experience has
shown that boys can play games with greater strength,
endurance, and skill without such drinks. At the

80 THE WONDERFUL HOUSE THAT JACK HAS

international athletic contests held in Athens, Greece,
in 1906, the American contestants won by far the larg-
est number of prizes. It is interesting testimony that
in Germany, a country where much wine and beer are
drunk, the newspapers attributed the success of the
Americans to the fact that they did not use alcoholic
drinks during the period of training. If one is stronger
and more capable at such a time without alcohol, it is
reasonable to conclude that he will be healthier and
more capable at all times without it.

For a long time insurance companies have kept
account of the ages of people they insure, the diseases
with which they die, and their age at the time of death.
Some have also recorded whether the persons insured
used liquor or were total abstainers. As such records
have been kept strictly for business purposes, and not
to prove or disprove anything in regard to the use
of alcohol, they are entitled to considerable weight.
These records show that, other things being equal,
persons who do not use alcohol live, on the average,
from fifteen to twenty years longer than do moderate
drinkers. Very old men who have used liquor for
many years are sometimes seen, and people conclude
that alcohol has prolonged the lives of these persons,
or has, at least, not shortened them. That in such
cases the length of life has been in spite of, not because
of, using alcoholic drinks, these insurance- records
unquestionably indicate. Few people would willingly
give up fifteen years of life, and yet, by continu-

BEVERAGES 81

ing the use of liquor, many are thoughtlessly doing
this.

But eating too much of desserts, meats, and other
foods undoubtedly causes some of the same ailments
and results. Why should we be more particular
about abstaining from liquors than from these? If
one were absolutely sure that he could use alcoholic
drinks without ever becoming a drunkard, then there
would be only this difference between using them and
too rich foods. The rich foods contain building ma-
terials in form unnecessarily difficult for the diges-
tive organs. The liquors have no building materials
and furnish an unnatural stimulus.

However, no one is able to tell for certain whether
he can keep from forming the drink habit. Parents
have used alcoholic drinks for years without seeming
to lose control of their appetites, while their children
have become drunkards on the very threshold of life.
Alcohol has the dread power of creating an appetite
for itself. A person takes the first glass just to be
social, or, perhaps, because it seems to be the thing
to do, with no intention of forming a dangerous habit.
Gradually and unthinkingly, through the unfortunate
treating custom, the amount is increased to several
glasses. The saloon ceases to be repulsive. Slowly
and surely the appetite grows until the harmful habit
becomes fixed. Perhaps it may be only daily to burden
the digestive organs with liquids that may bring on
disease at the end of a long period of years. Perhaps

82 THE WONDERFUL HOUSE THAT JACK HAS

it is destined to hasten its victim to drunkenness and
disgrace.

Beginning to drink alcoholic liquors is like starting
to swim the whirlpool rapids at Niagara Falls. At
any moment one may be dragged down by the eddy-
ing whirlpools and undertows. Possibly, by sheer
luck, he may be carried through on the turbulent
current, only to sink at the end or perhaps to be hauled
out from the ingulfing torrent by helpful friends.
The managers of railroads and other large corpora-
tions realize that the liquor habit is likely to affect
a man's trustworthiness, and in certain positions will
not employ men whom they know have the " strong
drink "habit, as the following notice plainly indicates:

" NEW YORK CENTRAL AND HUDSON RIVER RAIL-
ROAD COMPANY.

"The use of intoxicating drinks on the road or about
the premises of the corporation is strictly forbidden.
Their use, or the frequenting of places where they are
sold, is sufficient cause for dismissal.

"C. F. SMITH, General Superintendent."

The Lake Shore, the Pennsylvania, the Canadian
Pacific, and many other railroads, have similar rules.
In fact, any employer must have greater confidence in
helpers who abstain from such drinks, for it is well
known that this habit is the primary cause of most
of the crimes and vices.

BEVERAGES 83

There are doubtless many people who take only
an occasional glass at an after-theater or chafing-
dish party. They have no craving, in fact, not even
a liking for liquor. Can there be any possible harm

Many railway managers do not allow a man who drinks alcoholic liquors of
any kind to run an engine. If you were traveling on a train, would you
prefer the engineer to be a drinking man or one who never drank ?

in this? They dislike to be considered unsocial, and
what is the need when their digestive organs cannot
possibly be deranged by such infrequent slight in-
dulgences? Besides, with little fondness for the
taste, there can be no danger of forming the habit.

Many strong, noble men have been confident of their
power to resist, but when some unexpected fortune
or misfortune came, have fallen victims to "John
Barleycorn," chiefly because the way has been paved
by previous occasional glasses. But even though a
person were sure this could never happen, using

84 THE WONDERFUL HOUSE THAT JACK HAS

liquors at all is dangerous on account of our influence.
Persons who drink intoxicating liquors only once in
a while are often of strong character and good stand-
ing in the community. Among their friends are some
of weaker wills who may be started in forming the
habit, because their stronger willed acquaintances,
respected perhaps in church and society, drink an
occasional glass. On this account, educated Christian
people who now and then visit places where liquor is
sold, drink it at private or public dinners, or allow
it to be used on their own tables, lend respectability
to a traffic they abhor. By so doing they often un-
thinkingly help others to misfortune and disgrace.

Young men and even young ladies sometimes par-
take of liquor at an entertainment for fear it might
seem puritanical or impolite to refuse. But what a
mistaken idea this is ! No such refusal made in a quiet
way but inspires the deepest respect. Why will not
all young ladies, with due regard to their sex, make
this one of their most sacred rules of conduct? It is
the wife and the mother who are the innocent but often
the greatest sufferers from the strong drink habit. If
young ladies would never taste strong drink them-
selves, and would exclude from their companionship
young men whom they know are not total abstainers,
the influence of their action would be most salutary.

The law, recognizing the dangers of alcoholic drinks,
makes it a misdemeanor to sell them to minors (persons
under twenty-one years of age). We do not hear

BEVERAGES 85

of laws prohibiting the sale of good bread, pure milk,
or fresh meat ; but there are ordinances in almost
every city against selling impure milk or bad meat
to any one. This is because, like alcoholic drinks,
they may do great harm. Young people are also
usually protected from the danger by the fact that
few parents will allow their children even to taste
liquor. The principal reason girls and boys should
learn about the effects of alcoholic drinks is not that
they are likely to use them, but that they may form
the right ideas about their use in the future.

Knowing these facts, we should always regard alco-
holic drinks with the same horror felt at the first 'sight
of a staggering drunkard, and resolve never to use
them. May we all grow up to manhood and woman-
hood with these ideals and purposes firmly established :
To respect our minds and bodies and want them always
to be at their best. To love our companions, and let
no act of ours lead them to degrade their bodies or
cripple their wills. To wish them and ourselves to
be and to do all the good and noble things that a kind
Creator has given ability for being and doing. To
refrain always from handicapping our bodies by using
any drink that may disease or degrade them.

CHAPTER XII

FOOD HABITS — WISE AND OTHERWISE

SMALL boys and girls sometimes have much dread
of terrible monsters which they hear and read about,
but which never do them harm because they do not
exist. A dragon which they have real cause to fear
is sugar, and the dainties made from it. The very
idea of anything so sweet as sugar being a dragon !
How can such a delicious substance be harmful when
we seem to crave it so ?

Horses crave sugar just as much as human beings do.
Let one taste a lump and he will follow you about
eagerly for more. Why do owners not allow their
horses to have all the sugar they want? Because
they know that more than a little will lessen their
appetite for the oats and hay that make them strong.
Besides, they are aware that sugar will also get the
digestive organs of these useful animals out of order.
Its effect on people is similar^ When eaten in small
quantities, sugar is a good food, because it supplies
heat and energy and digests easily. When too much
is eaten, the digestive organs become clogged, and loss
of appetite, headache, and other ailments result.

Is it not strange that so many parents seem to use

86

FOOD HABITS — WISE AND OTHERWISE 87

better judgment in regulating the food of their horses
than that of their children? Of course, this is not
on account of any lack of love or interest, but because
the harm done is not realized. In their desire to please
and satisfy, the possible injury is overlooked. Money
to spend is given, or large supplies of candy are fur-
nished, without thinking of the consequences. How
many children spend almost every penny they get
for candies and other sweets ! How many older people
even will munch candy during an entire evening's
entertainment !

Whether it is the best food or whether their bodies
need nourishment at all, is not considered. Nothing
is thought of but the pleasant taste. Drugs or the
doctor are employed to get rid of the dull feeling or
headache that may follow the next day. What caused
it is often given little thought. We have read enough
about body building to know that if the appetite
for plain food is continually diminished, enough
proteid and fat will not be furnished our bodies to
supply the necessary tissues and fuel. Nor do we
have to be doctors to understand that we cannot have
our greatest possible health and vigor without a liberal
supply of these materials. The very cheap candy
so largely sold to children is especially bad, as harmful
adulterants are often used in its manufacture.

Loss in health and vigor means similar loss in zest
for school and play, and greater tendency to pale
complexion and decaying teeth. Now let us weigh this

88 THE WONDERFUL HOUSE THAT JACK HAS

sugar habit in the scales of common sense, and see
if it really pays. On one side we can place, chiefly,
the pleasant taste during the few moments it is being
eaten. On the other, loss of interest in school, less
skill and enjoyment in play, and impairment of dis-
position and good looks, to say nothing of pennies
wasted.

How foolish it is to continue any habit at such a
great sacrifice ! A few pieces of candy as part of the
dessert at meals may add to the body's energy. A
little at any entertainment where it is served will do
no harm; but let our motto be, Only a little. "Non-
sense!" some children may say: "I eat candy when-
ever I can get it, and who can see that I am any the
worse ?" In the same way the carpenter might insist
on using all the papier-mache he could possibly place
in a house. It might be easier and pleasanter to work
with, and perhaps look just as well for a time. But
he knows if the building is to endure the storms of
years, it must be strongly supported with stone and
wood. We are building our bodies not for a day but
for a lifetime. Food, water, air, exercise, and rest are
our materials. Let us daily use them in the way that
will make the strongest and most enduring structure.

The Bible tells of a young man by the name of
Esau, who, being the oldest son, was entitled to his
father's blessing and his great estate. Returning
one evening tired and hungry from a day's hunting,
he begged his brother Jacob to let him have the mess

FOOD HABITS — WISE AND OTHERWISE 89

of pottage Jacob had prepared for himself. Jacob,
greatly coveting his older brother's right to the father's
blessing and property, saw a chance to drive a shrewd
bargain. So he offered his pottage in exchange for the
birthright, and Esau quickly accepted.

The birthright of almost every child is a healthy
body, not for a few years but for a lifetime. Who
has not felt pity for Esau because he allowed his
greed for pottage to lose him a commanding position
and valuable estates? Are we sure we are not giving
up our birthright for a mess of pottage? A healthy,
vigorous body is a far more valuable possession than
the great estate Esau was to receive. Candy and
rich desserts are the pottage most likely to lure away
our precious inheritance. Let us hope that no readers
of this book will be so unwise as Esau.

Another harmful habit is eating between meals.
Healthy digestive organs are ready to take care of
a reasonable amount of building material furnished
them at the three ordinary meals. Like other parts
of the body, they cannot work their best all of the
time without rest. If compelled to work overtime,
they .naturally lose tone and vigor. The result is the
loss of appetite at regular meals, and a general
derangement of health.

If the body really needs nourishment, bread and
milk, a sandwich, or even a glass of milk will sup-
ply the required strength in a form easy to digest,
and will satisfy hunger as well. But we are often

90 THE WONDERFUL HOUSE THAT JACK HAS

invited to evening entertainments where an abundance
of indigestible food is sure to be served. Plow can
burdening the body at such a time be avoided ? Wise
body builders can be careful to make the preceding
meals very light ones, or be regulated during the even-
ing by the motto, Only a little.

People often make a breakfast of a cup or two of
coffee and a few pancakes liberally covered with butter
and sirup. Why is this not a good start in the day's
body building? The coffee, as we have learned,
stimulates, but furnishes no nutriment. The flour
in the cakes is in a form difficult for digestion, and
so soft that it is usually swallowed without much
chewing. The sirup and butter are good foods, but
are likely to form altogether too large a proportion of
the meal.

Remembering that the aim of wise body builders is
to furnish the important materials, proteid, fat, starch,
and sugar, at each meal in a form that may be easily
digested, why is a lunch of egg or meat sandwiches,
a glass of milk and some fruit, far better than one of
bread and jam, pickles, pie, and cake? Because the
former has a liberal supply of proteid in a form easy
to digest. It also contains plenty of starch, and, in
addition, some fruit to serve as a healthful stimulus.
In the latter, the food is too largely starch, much
of it in a form difficult to digest, while neither the
jam nor the pickle helps the burden.

Why are broth, baked potatoes, broiled beef, toast,

FOOD HABITS — WISE AND OTHERWISE 91

and custard better for a person who is not feeling well
than coffee, boiled potatoes, fried meat, new bread,
and cake ? Because broth furnishes both stimulant
and nourishment, while coffee only stimulates. Baked
potatoes are more easily digested than boiled, and
broiled meat than fried meat. Toast is the form of
bread that is the easiest to digest, while new bread is
the most difficult. Custard, being composed largely
of eggs and milk, is both nutritious and easy to digest,
while pie and cakes are bulky and more difficult.

In leaving the question of food as building material,
we must remember that the kind and quantity best for
our bodies depend upon both our state of health and
our occupation. One who is strong and vigorous will
properly digest more food than one who is delicate.
Neither is it necessary for a vigorous person to be as
particular about what and how he eats, though the
simpler his food and the better his mastication, the
longer will his fullest strength be retained. A person
leading an active out-of-door life requires more food
and digests food more readily than one whose work
is indoors. A person doing mental work indoors
naturally requires less food, and especially less hearty
food, than one doing physical work.

The reason why so many brain workers suffer from
indigestion is because they eat sausage, fried m6ats,
pancakes, doughnuts, pie, and cakes, just as if they
were living an active, out-of-door life, in which their
bodies would need abundant heat and energy. If,

92 THE WONDERFUL HOUSE THAT JACK HAS

instead, they aim to furnish only the smaller amount
of energy and building material their bodies require
in a form that is easily digested, the difficulty soon
disappears.

All persons need more food when they are getting
abundant fresh air and exercise, because more tissues
and fuel are required for building and energy. How-
ever, this should not lead us to burden our stomachs
with too much food, or with that which is indigestible.
Such a practice is just as foolish as it would be to
keep overloading a horse because of his apparent
strength and willingness. Like the horse, our digestive
organs will sooner or later become weakened because of
the unnecessary strain.

Whether we are delicate or vigorous, whether our
work is outdoors or indoors, we should keep these pre-
cepts ever in mind: " Enough is as good as a feast."
The simpler our food, the better body-building material
it affords. A little seasoning is golden ; much season-
ing is leaden. Fried foods of all kinds are usually dif-
ficult to digest, and should be avoided when possible.
Additional minutes of mastication bring additional
years of perfect health. An ounce of rest for the di-
gestive organs is worth pounds of drugs and patent
medicines.

But must we give up all the good things of life ?
some may ask, and by "good things" they mean rich
foods and stimulating drinks. Suppose we consider
what the good things of life really are. When we think

FOOD HABITS — WISE AND OTHERWISE 93

of it carefully, how does pleasing the taste for a few
moments, three or four times a day, really compare
with looking our best, doing our best, and being our
best all of the time ? To look as wholesome and beau-
tiful as is naturally possible ; to play or work with
our greatest skill and vim ; to be in the condition
of mind and body that will make us the most thought-
ful and kind in our relations with others, and help
us to get the fullest enjoyment out of all the good
and beautiful things in the world about us; these,
certainly, are the good things of life that are best
worth having.

That carelessness in eating and drinking greatly
lessens the possibilities for enjoyment of all these
priceless good things for thousands of people, is a well-
known fact. Many physicians can testify that their
busiest time usually follows Sundays and holidays,
when many people indulge in the greatest excesses
of eating with the least exercise and fresh air. What
candid doctor will not say that too much food and drink
are the primary causes of much illness and disease ?
Other things being equal, the health of a family in
which the food is plain and not unlimited in quantity,
is usually much better than it is in homes where the
opposite conditions prevail.

In such families the children are not so likely to be
cross and irritable. They study better, eat better,
sleep better, and are even better looking, because of
the simple living. Such fortunate children are not

94 THE WONDERFUL HOUSE THAT JACK HAS

only enjoying the best of good things in childhood,
but are also storing up the most valuable bank account
for the future, — a sound, healthy, body. Without
such capital, all the knowledge gained in school and
college may add little to our usefulness or enjoyment.
With it we can, all of the time, make the most of our
ability to do and to enjoy.

History, as well as our own observation, proves the
wholesome effect of simple living. Perhaps one of
the most interesting examples is that of the Spartans
of ancient Greece. These people settled in a part
of Greece where they were largely outnumbered by
the native population, and, on this account, were
obliged to hold their position by superior strength and
skill in arms. Nevertheless, they were supreme in
that region for years, and even became the most
famous warriors among all the Greeks. This, his-
torians say, was largely because of their simple living,
which was compelled by law. " Black broth," made
from vegetables similar to peas and beans, bread, and
fruit were among the principal articles of food which
their laws required all to eat.

Another interesting example of the good effect of
simple living is related in the first chapter of the Book
of Daniel in the Bible. The famous king, Nebuchad-
nezzar, wished to train some young men to become
wise counsellors. So he directed one of his chief
officers to select several "in whom was no blemish,
but well-favored and skilful in all wisdom, and cunning

FOOD HABITS — WISE AND OTHERWISE 95

in knowledge, and understanding science, and such
as had ability in them to stand in the king's palace,
and whom they might teach the learning and the
tongue of the Chaldeans."

It was also directed that these young men were
to be provided for three years with a daily supply of
the king's meat and the wine which was used at the
king's table. At the end of that period, all were to
be brought before Nebuchadnezzar. Among the young
men selected were four Hebrews, the chief of whom,
Daniel, did not wish to partake of the rich food and
drink which the king provided. So he requested that
he and his friends might be given pulse (similar to
peas and beans) and water instead. But the officer
in charge replied: "I fear my lord the king, who
hath appointed your meat and drink ; for why should
he see your faces worse liking than the children which
are of your sort? Then shall ye make me endanger
my head to the king."

Daniel replied : " ' Prove thy servants, I beseech thee,
ten days. Let them give us pulse to eat and water
to drink. Then let our countenances be looked upon
before thee, and the countenance of the children
that eat of the king's meat ; and as thou seest, deal
with thy servants.' So he consented to them in this
matter, and proved them ten days; and at the end
of ten days their countenances appeared fairer and
fatter in flesh than all that did eat the portion of
the king's meat." When the period of three years

96 THE WONDERFUL HOUSE THAT JACK HAS

expired, all were brought before Nebuchadnezzar,
as had been commanded. It is related that among
the entire number were none like Daniel and his three
companions; and also that in matters of wisdom and
understanding the king found them ten times better
than all others.

It is for boys and girls to see to it that the early
formation of habits of simple living helps them to
become as handsome, able, and happy as possible.
We should remember that possessing the truly good
things of life to their fullest extent the longest possi-
ble time depends largely on keeping a healthy body ;
and that, odd as it may seem, the continued health
of the body is dependent to a large degree on what
and how we eat. Hurrying through our meals
to get out to play, hastens the time when we won't
care to play. Eating much food just because it
pleases the taste, hurries on the years when little or
nothing will taste good.

It is not necessary to be as abstemious as were
Daniel and his three companions, for fortunately there
are now many good foods that can be both simply and
appetizingly prepared. Being wise builders, shall we
not understand the food we eat, and know that it is
going to assist, not hinder,, our body's healthful de-
'velopment ? If we have not already done so, shall we
not start to-day to form food habits that will store
up the right health capital for the future ?

CHAPTER XIII

THE MOST NECESSARY BUT LEAST APPRECIATED MA-
TERIAL USED IN JACK'S HOUSE — PURE AIR

IN a previous chapter we read that food, air, and
water are the materials with which Jack's Wonderful
House builds itself. Of these air is no doubt by far
the least appreciated. For instance, when a picnic
is planned, how carefully every part of the lunch is
looked after, but how rarely the air of the crowded
cars or of the place to be visited is even considered.
If an evening party or banquet is being arranged,
much thought is given to the menu, but provision for
an abundance of pure air for each guest is often entirely
forgotten.

It is certainly correct to estimate our need of a sub-
stance by our dependence on it. Let us compare
air and food from this standpoint. Of which do we
use the more ? The air we breathe weighs many times
as much as the food we eat. Which can we do without
the longer? Any one can go without food a day or
more and not feel any great discomfort, and persons
have been known to fast for even thirty or forty days.
At the most, one could exist only a few moments

H 97

98 THE WONDERFUL HOUSE THAT JACK HAS

without air. Which must we have the oftener? Most
people eat three times a day. While the number
of breaths taken depends largely on how old a person is
and whether the body is active or at rest, the average
has been estimated at about eighteen a minute, one
thousand eighty an hour, or twenty-five thousand
nine hundred twenty a day ! Resting or working,
asleep or awake, a ceaseless tide of this wonderful
air is continually pouring in and out of our lungs.
As it is the material most needed by our bodies, we
should always have an abundance at hand and be
sure it is of the very best quality.

But as air is so entirely different from other sub-
stances with which we have to deal, how can we in any
way regulate it? Is it not an invisible, magical some-
thing that performs its work in a good-fairy-like
manner, whether we will or not? If we lived out-of-
doors, like Arabs or Gypsies, the air would certainly
do its part in building our bodies as well as the very
best of good fairies. Many of our hours are spent
indoors, however, and so we should learn to keep the
indoor air in condition to do its best work for us.

We have found that the building value of foods
depends upon the proportion of certain useful com-
ponents they contain. Strange as it may seem,
chemists have discovered that air, too, is made up of
several different components. They are agreed that
about four-fifths of air is a gas called nitrogen, a
little more than one-fifth is another gas called oxygen,

PURE AIR 99

and less than one-hundredth is watery vapor and car-
bonic acid gas. Any one who has studied chemistry
will remember that water is formed of one part
oxygen and two parts of another gas called hydro-
gen. Nitrogen, oxygen, and carbonic acid gas do not
unite to form air, as do hydrogen and oxygen to form
water. They simply mix or diffuse, each keeping its
own characteristics. As a rule, in the free air out-of-
doors these components wrill be found mixed in the
proportion given above, about four-fifths nitrogen,
about one-fifth oxygen, and less than one-hundredth
vapor and carbonic acid gas.

We found it useful to learn about the components
of food. Let us see whether a knowledge of these
mysterious air components is not equally valuable.
As oxygen is the most useful of all, w^e shall get ac-
quainted with it first. Some boys and girls may
think oxygen a very difficult acquaintance to make,
and may imagine a trip in a balloon or a long journey
in a flying machine really necessary to know it. But
what a mistaken idea ! This remarkable friend is not
distant or hard to reach. On the contrary, it is in,
about, and all around us. About five-sevenths of
our bodies, a little less than one-half of the earth's
crust, eight-ninths of the weight of the earth's water,
and, as we have already learned, nearly one-fifth of
its air are made up of oxygen. While there are many
interesting things about this useful element in the air,
the most important to know, at present, is that it

100 THE WONDERFUL HOUSE THAT JACK HAS

unites with the carbon of various substances to
cause the burning or combustion with which all are
familiar.

Of course, we know that this burning or combustion
is necessary to produce the heat that warms our houses
and the steam and energy that run engines and ma-
chinery. No boy or girl needs to be told that if the
draughts of a stove or furnace are all closed, the fire will
in time stop burning. Few are unfamiliar with the
fact that if the small holes below the chimney in a
lamp burner are covered, the light will go out. That
both of these things happen because the air is shut
off, is also well known. But that the freedom with
which fire burns depends upon the amount of oxygen
contained by the air that passes into it, may not be
as generally understood. Oxygen in the air is also
continually uniting with wood, iron, and other ex-
posed substances, and, though heat is generated, it
is riot sufficient to produce flame. The rust of the
iron and the decay of the wood are the results of the
combustion that we see.

Why should we speak of these common, everyday
things? Is it possible that our bodies are anything
like furnaces or engines? Oddly enough they are
very similar ; and the tissues of our bodies are the coal
and wood with which the oxygen, taken in through
the lungs and skin, unites to produce the heat that
keeps you and me warm, and the energy that gives us
the power of motion. But the union of oxygen with

PURE AIR 101

the tissues of our bodies does not produce flame as
in the stove or furnace, for the combustion is slow
and more like that which causes rusting of iron and
decay of wood. Without this useful oxygen the Won-
derful House that Jack Has would be supplied with
neither heat nor energy, and, as a consequence, its
destruction would soon follow.

As far as is known, nitrogen passes out of the body
without any change, its only apparent use being to
dilute the oxygen. This, however, is a very important
service. As we shall see later, if oxygen were much
stronger than it is in normal air, its union with carbon
would take place too fast.

But what about the carbonic acid gas, or carbon
dioxid as it is often called ? We have found out that
less than one-hundredth of the air is watery vapor and
this last named gas. Have chemists really discovered
how much of the latter there is in pure air? There is
such a small amount of it, compared with the whole
body of atmosphere, that it does seem almost magical
that an accurate estimate could be made. Never-
theless, chemists in various parts of the world agree
in the opinion that there is only about one part of
carbonic acid gas to every twenty-five hundred parts of
air. While this gas is a deadly poison, the very small
proportion in pure air has no ill effect when taken into
the lungs. The best authorities, however, are agreed
that twelve parts of carbonic acid gas to ten thousand
of air is the upper limit of safety, and that twenty-two

102 THE WONDERFUL HOUSE THAT JACK HAS

parts in ten thousand or about one five-hundredth is
dangerous to breathe. Fractions with such large
denominators are so difficult to picture mentally that
we can scarcely realize how small an amount of car-
bonic acid gas in our living rooms is dangerous to
health. But if we could imagine a room divided into
one thousand equal parts, and one of these parts
representing that amount, we should see that it is
indeed very small.

Carbonic acid gas is so dense that it can be poured
from one bottle to another. It is also much heavier
than air. This accounts for the fact that in vats,
cellars, wells, and mines where large amounts of this
gas are generated, it often settles in the bottom,
fatally injuring people who accidentally come in con-
tact with it. If a lighted lamp or candle goes out
when lowered into such a place, it is a sign that it
would be dangerous for human beings. However,
under ordinary conditions in out-of-door air, such a
thing does not take place, for it is a fixed law of nature
that in free air these three gases mix and keep in the
proportion, four-fifths nitrogen, about one-fifth oxygen,
and one twenty-five-hundredth carbonic acid gas.

In previous chapters we read that carbonic acid gas
is produced by fermentation both in bread making
and in the manufacture of alcoholic drinks. It is
also one of the products of combustion or burning,
for when oxygen unites with the carbon of wood or
coal, the tissues of our body, or any other fuel, car-

PURE AIR 103

bonic acid gas is produced as well as heat and energy.
Now, as this gas is poisonous, it is just as necessary
that the body should get rid of what is produced by
the combustion of its tissues as it is that the air
breathed should contain no more than its normal
amount. How the body supplies every part of its
tissues with the life-giving oxygen and at the same
time rids itself of the poisonous carbonic acid gas, is
a wonderfully interesting story.

But before we begin this story, let us devote a mo-
ment to the remaining component of the air, the watery
vapor. Although some is always present in normal
air, the amount varies with the locality and depends
considerably upon temperature, warm air holding a
much greater amount than cold air. Any observing
boy or girl knows how quickly the air takes up, or
evaporates, water. Who has not seen the damp tennis-
court or ball ground soon get into fine condition for
play, when the wind was blowing plenty of air over it,
even if there was not a single ray of sunshine? This
is because the air is like an exceedingly large sponge.
Heat expands it and makes it able to hold more
water, while cold contracts it, squeezing the water out
in the form of rain, dew, frost, or snow.

Let us see how this thirsty habit of air is of wonder-
ful service to our bodies. That our skin contains
millions of tiny pores is a well known fact. When
we exercise, sweat, or perspiration, comes out of
these pores. Now all the time these tiny tubes

104 THE WONDERFUL HOUSE THAT JACK HAS

are giving off moisture called insensible perspiration,
because it is so small in amount we do not realize
that it is passing out, and the air usually takes it up
before enough collects to dampen the underclothing.
As perspiration contains poisonous substances that the
body needs to get rid of, it is important that the air
should not be too moist to absorb perspiration readily
from the body. One of the reasons we often feel un-
comfortable on hot summer days when the air is full
of moisture, or humidity, as it is commonly called, is
because the perspiration is not readily taken up by
the air. On this account, the body is disturbed, for
it is not being relieved of all its poisons in the usual
way. It is also very important that the air we breathe
should not be too dry, for in that condition it takes
up moisture that the tissues really need. This can be
easily told from the parched condition of our throats
when we have been long in a room that is heated by
furnace air not containing enough moisture.

We are now ready to begin the interesting story of
how air aids our body building by bringing in the
necessary oxygen and carrying out the poisonous
carbonic acid gas. The first part of this story, the
passing of air through the nose and trachea, branching
off by way of the bronchial tubes and penetrating
into the very remotest air-cells of the lungs, can be
noticed at almost every breath. In the illustrations
the relative position of the trachea and lungs can
be seen. The appearance of the treelike bronchial

PURE AIR 105

tubes is also nicely shown in the left lung in the figure.
From books we can learn that the lungs are pink in
color, have thousands of air-cells, and are extremely
elastic.

The vital organs of many common animals are very
similar to our own. On this account, the best way

Trachea

Showing trachea, right lung, and bronchial tubes of left lung.

fully to realize the vast number of air-cells and blood-
vessels in our lungs and the remarkable power of
expansion these two most useful organs have, is to see
the lungs of some animal inflated. Children pay to
see many things in museums and other places, but few
of these are so curious and interesting as such an ex-
periment. The lightness and elasticity of the lungs are

106 THE WONDERFUL HOUSE THAT JACK HAS

truly remarkable. Nor can the arrangement of the
cells and the wonderful network of blood-vessels be
easily imagined until experiments have been made
with a pair of lungs.

The story thus far is not hard to understand, for it
is as easy to comprehend how oxygen gets into the
lungs as it is to see how air goes through the draughts
into a furnace. But how does this useful gas get to
the tissues in other parts of our bodies? The answer
to this question is so curious that it almost seems to
take us into Fairyland. We remember how the villi
in the intestines take up the digested food and pass
it on to the tiny blood-vessels. In tracing these
blood-vessels, we find that they gradually lead into
larger and larger tubes which finally join cordlike
canals.

By examining further, we discover that these canals,
or tiny pipes, extend into every part of the body,
but grow larger as they approach and join the heart.
Opening some of these pipes, we find they contain bright
red blood. Others appear to be of a bluish color and
carry darker blood. The former are called arteries,
the latter veins. The minute blood-vessels that con-
nect the arteries and veins are called the capillaries.

But what makes the blood run through these tube-
like canals? Some of them seem to go straight up-
hill. We know that when city water runs up a hill
higher than its source, there are great pumps that force
it to make the ascent. Can it be possible that our

PURE AIR

107

bodies are equipped in a similar way ? This is exactly
the case. Situated in the chest between the lungs,
and a little below the neck, is a thick muscular organ
called the heart. We can tell by the illustration that
it is shaped like a pear, and has its small end turned
downward and .a little to the left. If we were to
dissect a sheep's heart, which
is formed like our own, we
should find that it has two
distinct sides, and that each
side has two separate
chambers. The chambers on
the right side are named
right auricle and right ventri-
cle, while those on the left
side are the left auricle and
left ventricle.

If we could see the workings
of the heart, we should observe
that dark, impure blood

pours through two large veins, which come one from
above and one from below and lead into the right auri-
cle. As soon as this chamber is full, the contraction
of the muscles forces the blood it contains into the
right ventricle. This, contracting in turn, drives it
through the pulmonary artery and its many branches
into the countless blood-vessels that spread all through
the membrane of the five or six million air-cells of the
lungs. On its journey through these capillaries the

The Heart.

108 THE WONDERFUL HOUSE THAT JACK HAS

blood changes from a dark red to a bright red color,
finally passing through the large pulmonary veins into
the left auricle of the heart. Thence it is forced by
contraction into the left ventricle. This chamber
then contracts, forcing the blood into a large artery
called the aorta, through its numerous branches, to

the capillaries in the re-
motest part of the body,
and then back through
the veins into the right
auricle of the heart.

How remarkable all
this is ! A network of
tubes of many sizes car-
rying blood to every
part of our bodies ! The
water system of a great
city with its numerous
pipes running in and out
of the various houses
may be compared to it.

Diagram showing the course of the blood m, ,

through the heart. The large mam pipes

The vessels containing impure blood are drawn running from the pump-
darker than the others.

ing stations and along

the principal streets correspond to the great arteries that
run from the heart. The pipes leading from the streets
to the houses suggest the branching arteries, while those
which carry the waste water to the sewer and the
sewer pipes themselves serve a purpose similar to that

PURE AIR 109

of the veins, with this difference : the sewer pipes
carry the waste and unclean water away, but the
veins conduct the impure blood back to our pumping
station, the heart, which sends it to the lungs to be
purified. The network of pipes that conduct a city's
water supply is, indeed, a remarkable contrivance.
Nevertheless, it does not begin to compare in work-
manship with the wonderful blood-conducting system
of our bodies ; for in the latter are many more tubes
of different sizes, much more delicately constructed
and skillfully put together.

In pumping or forcing the blood, the two auricles
contract at the same time, both ventricles contracting
together immediately after the auricles. Skillfully
constructed valves between the auricles and ventricles
and between the ventricles and the tubes leading from
them keep the blood from going backward. The
passing of the blood through the arteries, capillaries,
and veins back to the heart again is called the circu-
lation (the act of traveling around). It is interesting
to know that before the fact of the circulation of the
blood was made well known to the medical world *by
Dr. William Harvey of England, in 1618, it was quite
generally thought that the arteries carried air. This
error arose because they were always found empty
immediately after a person's death.

The amount of blood a healthy person has is esti-
mated at about one-thirteenth of his body's weight.
The heart of males usually beats about seventy times,

110 THE WONDERFUL HOUSE THAT JACK HAS

and that of females eighty times, a minute. The
number may be greatly increased by either mental or
physical exercise, and is greater in youth and less in
old age. The beating of the heart is often spoken of
as a pulsation, and the arteries are so elastic that they
contract and relax as the blood flows through them.
This movement of the walls of the arteries helps to
hasten the flow of blood through them. By putting a
finger on an artery the heart pulsation, or pulse, as it is
usually called, can be felt and counted. The inside of
the wrist below the base of the thumb is the place where
the pulse is most readily felt. As the muscles are
involuntary (that is, work day and night without our
willing it), wTe can see that this wonderful little pump
of ours makes about four thousand five hundred con-
tractions an hour and over one hundred thousand a
day, to keep the blood traveling on its ceaseless round
through the body. The statement that the heart never
rests is sometimes made, but this is not true. There
is a short pause for rest between the beats.

But wiiy cannot the heart have long periods of
complete rest just like other muscles of the body?
This question brings us to the second chapter of how
the air assists in body building. We know how air
gets into the numerous cells of our lungs. We have
also seen how the dark blood is forced from the right
ventricle of the heart through the pulmonary artery
and into the minute capillaries of the lungs. By
examining a drop of blood with a microscope, we can

PURE AIR 111

see that besides a watery substance called plasma,
it contains thousands of minute disks commonly
named corpuscles. Now, these tiny boats in the
blood carry oxygen to the tissues of the body. On
their circuit through the capillaries the blood also
collects carbonic acid gas and other poisonous matter,
which it bears to the lungs.

Now let us consider the marvelous change that takes
place here. In the cells of the lungs is the air with its
oxygen. In the capillaries, separated from the air
only by the most delicate of membranes, is the blood
with its freight of carbonic acid gas. The separating
membrane is so thin that the law of diffusion of gases
still governs. The blood gives up much of its poison-
ous carbon dioxid through the thin membrane,
receiving in return the purifying oxygen, which at
once changes its color to a bright red. The oxygen
is then rapidly borne by the blood through the pul-
monary vein to the left side of the heart. The beat-
ing (contracting) of the heart sends it thence through
the aorta and its branching arteries to the remotest
capillaries of the body.

While passing through these capillaries, the blood
deposits its precious freight of oxygen wherever tissues
are ready to be burned. It also collects carbonic
acid gas where the oxidized tissues have produced it,
and comes back to the lungs again to give up its dark
cargo of poisonous gases and receive a fresh supply of
oxygen in return. The many thousands of air-cells

112 THE WONDERFUL HOUSE THAT JACK HAS

in our lungs can hold on the average more than a gallon
of air. All the vast membrane-surface of these air-
cells, penetrated by its net-work of capillaries, would,
if spread out flat, cover far more space than the out-
side surface of the entire body. These facts show us
how wisely the Creator has planned for the complete
purification of blood in the lungs.

Although the capacity of the lungs is from two hun-
dred fifty to three hundred fifty cubic inches, about
two hundred cubic inches usually remain in them.
On the average, then, only one-tenth of the entire
capacity, or thirty cubic inches (a little less than a
pint), is taken in at each ordinary breath, one-fifth
of this, or six cubic inches, being oxygen. It is esti-
mated that about one-fifth of this oxygen is given to
the blood through the membrane of the air-cells.
A little less carbonic acid gas, together with some
watery vapor, is thought to be received from the blood
and breathed out at every breath. Taking air into
the lungs is often called inspiring or inhaling, and
forcing the air out, expiring or exhaling. Respiration
is the name that includes both acts. When a person's
respiration is said to be twenty-five, the meaning is
that he breathes both in and out twenty-five times a
minute. An exchange of oxygen for carbonic acid
gas and watery vapor takes place every time men or
other animals breathe.

All animals are exchanging carbonic acid gas for
oxygen in this way. Everything out-of-doors con-

PURE AIR 113

taining carbon is slowly using up oxygen and giving
out carbon dioxid in a similar manner. How does
it happen, then, that the useful oxygen is not used up,
and all animal life destroyed by the poisonous gas
that takes its place ? Nature has wisely provided
against this calamity by having the trees, plants, and
all vegetable life in daylight breathe in carbonic
acid gas and breathe out oxygen. What a wise pro-
vision this is ! How interesting to know that in breath-
ing we may help to furnish necessary air material
for our friends, the trees ! How marvelous is the
knowledge that each tender leaf and tiny blade does
its humble part toward furnishing the oxygen that
helps so much in building our bodies.

The growing lily which brightens the sick room
with its fragrance and graceful foliage, cheers the pa-
tient by its beauty. At night, however, plants breathe
a very small amount of oxygen, and for this reason
or because of their fragrance they are usually taken
from a sleeping room where the circulation of air is
not good. In fact, at any time of day, very fragrant
flowers may not be altogether beneficial to one who is
ill. It should be remembered that pure air is the
important requisite.

But the story of the air's part in body building is
so strange. Is it really possible for us to see with
our own eyes that combustion goes on readily in oxy-
gen? Can we also find out that carbonic acid gas is
a product of combustion, and that neither the tissues

114 THE WONDERFUL HOUSE THAT JACK HAS

of our bodies nor other fuel will burn readily in air
that contains much of the latter gas? A few simple
experiments will plainly prove these facts.

In a previous paragraph we learned that a large
amount of oxygen is in the earth's crust. Chlorate
of potash and manganese dioxid are two solids that

Preparation of oxygen.

contain a great deal of oxygen. Half fill a large test-
tube with equal parts of these substances, and, using
apparatus similar to that shown in the cut, heat
the test-tube over a gas-jet or alcohol lamp flame.
The oxygen, being set free by the heat, will pass
through the connecting tubes and fill the inverted
glass bottle. Remove the bottle, being careful not
to allow the oxygen to escape. If a lighted candle
be lowered into the gas thus collected, it will burn
with many times its ordinary brightness. Lower into
a jar of oxygen a small piece of coal that has been
kindled, and it will blaze up as if it were charcoal.
Tie a small splinter of wood to a fine wire, and, after
lighting the splinter, lower both quickly into a jar

PURE AIR 115

of oxygen, and the wire, as well as the splinter, will
burn brightly. These experiments show~ oxygen to
be a wonderful supporter of combustion, and prove
how fortunate it is that this gas is diluted with a large
amount of nitrogen in the air we breathe.

To produce carbonic acid gas, place powdered mar-
ble and hydrochloric acid in a test-tube. Without
heating, carbonic acid gas will be set free from the
marble and will quickly fill a bottle. Put a lighted
candle in a bottle of this gas, and the candle will at
once go out. If a mouse be placed in a jar of gas made
in this way, it will quickly die unless air is let in. Thus
we see that carbonic acid gas will not support com-
bustion, and is destructive to animal life.

Pour a half-pint of lime-water into a bottle of pure
air or oxygen, shaking briskly, and no change in the
appearance of the lime-water will result. Try the
same experiment, using lime-water and carbonic acid
gas, and the former at once changes to a milky color.
This is a sure test for carbonic acid gas, for any unusual
amount always turns lime-water a milky color. Let us
use this test in a few simple experiments to see what
it will tell us of combustion and its products.

If we burn a lighted splinter in a bottle of air or
oxygen and then pour in lime-water, the latter becomes
milky. This shows that the burning of the splinter
must have produced carbonic acid gas. If we breathe
through a tube into a bottle of lime-water, the latter
becomes milky, and, on this account, we know car-

116 THE WONDERFUL HOUSE THAT JACK HAS

bonic acid gas must have been breathed out of our
lungs.

If we breathe into a bottle for a short time and then,
without allowing other air to get in, place a lighted
candle or splinter inside, the light will quickly go out.
This is because most of the oxygen has been breathed

Breathing into a jar through a
tube or hollow stem, passed
through a card. What happens
to a lighted candle inserted
into the jar? Explain this.

The bottle has been inverted on
the table, the card slipped
away, and the lighted candle
lifted into the bottle to see
whether it will still burn.

out, and the carbonic acid gas which has been breathed
in will not support combustion. If a mouse or other
small animal is placed under a glass receiver where
no air can get in, it will begin to show signs of discom-
fort as soon as its own breathing has considerably
increased the carbonic acid gas and decreased the
oxygen. Its distress will grow as unrenewed air
continues to be breathed. The moment fresh air is

PURE AIR 117

admitted, it will begin to revive, but if the air is not
renewed, it will finally die.

From these simple experiments three facts can be
readily seen. The first is that oxygen is needed in the
body to burn the waste tissues and generate necessary
heat and energy. The second, that the union of
oxygen and our bodily tissues produces carbonic acid
gas, which must not remain long in the body because
it is poisonous. The third, that the body rids itself
of much of this poisonous gas by expelling it with the
air that is breathed out of the lungs.

It is not a very difficult problem in arithmetic to
calculate the mighty task our heart and lungs perform.
If, as is estimated, two ounces of blood are sent to
the lungs by each contraction of the heart, and there
are about seventy heart beats a minute, 201,600 ounces,
or about twenty-five hogsheads, of blood are daily
driven through the lungs to be purified. Breathing
in thirty cubic inches of air at each breath eighteen
times a minute, twenty-four hours a day, 777,600
cubic inches, or upwards of fifty-three hogsheads, of
air are daily breathed into the lungs.

Are we assisting these hard-working organs in their
prodigious task by doing all in our power to have the
air we breathe as pure as possible ? Certainly few
things can count more toward health and happiness
than fixing the habit of having the air we breathe as
pure as conditions will permit.

CHAPTER XIV

HOW TO HAVE THE BEST POSSIBLE VENTILATION

WE live at the bottom of a mass of atmosphere many
miles high and so heavy that its pressure is estimated
at fifteen pounds to every square inch of surface.
Birds fly in the air as readily as fish swim through the
deepest water, and we move about in it easily, because
the pressure on all sides is equal. Two important laws
that insure the right supply of oxygen have already
been considered. The first was the law of diffusion
of gases so that nitrogen, oxygen, and carbonic acid
gas keep at a fixed per cent. The second was the
absorbing of carbonic acid gas and the giving out of
oxygen by plants. A simple experiment will help
us to understand a third law that is also essential to
our comfort and health.

If we blow a bladder or toy balloon partly full of
air, and, after closing its opening, hold it near a hot
fire, the sides will swell out just as if more air had been
blown in. This is because heat expands air (makes
it fill more space). But if the balloon is blown full
of air and then held in a cool place, after its opening
has been tightly closed, it will shrink in size, just as
if air had been let out. Thus we see cold contracts air

118

VENTILATION 119

(makes it occupy less space). Of course, expanded or
warm air is lighter than cold air and naturally rises,
cooler air rushing in to fill its place. In geography,
we learn that differences in altitude, the presence of
large bodies of water, such as lakes and oceans, and
other conditions continually cause differences in tem-
perature. As a natural result, warm air is almost
constantly rising and cooler air crowding in to fill its
place, thus causing the numerous air currents and
winds.

The greater the difference in temperature, the more
rapidly does the exchange of warm and cold air take
place. When the air inside the house is about the
same in warmth as out-of-door atmosphere, very
little exchange of air is noticeable on opening the
doors and windows. When the difference between
indoor and outside temperature is considerable,
however, the currents of air passing in and out are
strong. Standing in the doorway, at such a time, we
can readily feel warm air passing out toward the top
and cold air coming in through the lower part.

Let us see how this important law helps us to get
the best material for breathing. The air leaves our
lungs at the normal temperature of the body, ninety-
eight and six-tenths degrees. As the air breathed out
is usually warmer than the atmosphere about us, it
naturally rises with its poisonous carbonic acid gas
and watery vapor, cooler air rushing in to fill the
vacuum caused by its departure. On this account, the

120 THE WONDERFUL HOUSE THAT JACK HAS

air in the upper part of an occupied room is likely to
be both warmer and less pure than that in the lower
part.

We need not, then, be concerned about the air we
breathe out, for it quickly rises and becomes mixed
with the atmosphere surrounding us. The thing to
make sure of is that the air we breathe in is pure.
When out-of-doors we may, as a rule, be certain of a
pure supply, for the free atmosphere usually insures
quick diffusion of the air breathed out. When in-
doors, we should see that there is an opening for a
sufficient amount of pure air to get into a room and
another for the impure air to escape. The openings
should be so arranged as to keep the air in motion
and cause it to be continually changing. By such an
arrangement the atmosphere may be kept in good
condition for breathing. Replacing the foul air of a
room or building with pure air is called ventilation.

But some may say: "I don't see the need of being
so particular. Why is it not just as well to keep on
breathing the same air over and over? There can't
be much difference between the air breathed in and
the air breathed out, at least we cannot see any." This
is one of the important things we must believe with-
out seeing, for chemists have discovered that the air
breathed out contains one-fifth less oxygen, one hun-
dred times more carbonic acid gas, and twice as much
watery vapor as the air breathed in. And this watery
vapor differs from that of the air inhaled, because the

VENTILATION 121

breathing organs send along with it many particles
of fetid matter which have a noxious smell and may
also contain disease germs. Not only does this unclean
watery vapor pass from the lungs, but the pores of
the skin are also continually giving it out.

When we go into a poorly ventilated room contain-
ing a number of people, the disagreeable odor noticed
is not carbonic acid gas, though much of it may be
present, for that is odorless. It is the smell from the
fetid matter in the watery vapor breathed out by the
people in the room. If this could be seen, we certainly
should take much greater care to have a good circu-
lation of air in dwelling and assembly rooms. It is
unquestionably true that facts learned in physiology
lessons and emphasized only now and then, through
the sense of smell, do not make the same impression
as something visible.

People who are too particular to drink from the
same cup or glass others have used, often sit in close
rooms breathing in foul air that they and others have
breathed out, without any thought about its lack of
cleanliness or the numerous disease germs it may
contain. Without the slightest concern, they breathe
in noxious particles of tissue that have been expelled
from the breathing organs of others. Any irritation
of the throat or lungs, cold, headache, or other dis-
agreeable feeling, naturally resulting from breathing
impure air, is usually charged to cold air. An effort
may be made to remember when and where they were

122 THE WONDERFUL HOUSE THAT JACK HAS

careless enough to sit in a draught. As a matter of
fact, if enough windows had been opened to cause a
good circulation of air, the breathing supply would
have been kept pure and probably illness might not
have resulted. Free circulation of air in a room can
usually be had without forcing any of its occupants to
sit in a draught. The danger from such exposure
seems to be very generally understood, but if many
people were only half as fearful of breathing unclean
air as they are of being in draughts, vigorous health
would certainly be much more common.

But if we cannot see the filth in the air, is there any
way of telling whether the atmosphere we are in is
fit to breathe? Certainly the sense of smell cannot
be trusted. The noxious odor is quickly noticed when
we first enter a room where the air is impure. How-
ever, if we remain in such atmosphere for a time, or
have been one of the number present from the be-
ginning, our nostrils gradually become used to the
disagreeable odor and cease to give warning of the
danger. The best plan is to get into the habit of
noticing whether the arrangements for ventilating a
room are such as will keep the air pure. How large
a room is and whether there are openings for the air
to get in and out, can usually be told at a glance.

An artificial light usually consumes several times as
much air as each person. An oil lamp vitiates the
air of a room much faster than an ordinary gas jet.
The burning of a mantle gas-jet makes the air impure

VENTILATION 123

less quickly than an ordinary jet, and an incandescent
electric light is the most hygienic of all. Strange to
say, a candle makes the air impure more quickly
than any of the lights mentioned. Knowing these
facts, if we judge the atmosphere of a room must be
getting impure, we should ask to have some windows
opened.

Lucky, indeed, shall we be, if some draught-timid
person does not object to the open windows before
the air has had a chance to purify itself. Surely,
where politeness compels us to forego trying to secure
proper ventilation, it is justifiable to be excused as
soon as possible from remaining in such air. At first
thought, this may seem too particular, but do we not
really owe it to our bodies to furnish them with fresh
air? When we accidentally get into the presence of
decaying animal matter that can be seen, we either
have it removed or go away ourselves as soon as pos-
sible. May not furnishing one's guests foul air to
breathe be even more inconsiderate than it would be
to serve decayed food to eat ? The latter they would
easily discover themselves and let alone, with only a
few disagreeable moments as a result. The former
may go undetected for an entire evening, and cause
hours of discomfort afterward.

When officers of schools, churches, and other public
buildings realize that one of their most important
duties is to see that an abundant supply of clean, pure
air is furnished, it will be a great boon for all. It is,

124 THE WONDERFUL HOUSE THAT JACK HAS

of course, most essential to have plenty of pure air
in the schoolroom, for in it numerous pairs of lungs
must be supplied with oxygen five or more hours a
day. The vitality of many people may no doubt be
lessened by the impure air in churches and other large
assembly halls, and troublesome and even dangerous
diseases may be contracted as a result. The possi-
bility of serious injury, however, is not nearly as great
as in schoolrooms, because the sessions are shorter
and much less frequent.

Can it be proved that people have really been
injured by breathing impure air? Two often quoted
events establish this fact beyond a doubt. In the
year 1756, the Nawab of Bengal, having attacked the
employees of the East India Company in Calcutta,
made prisoners of one hundred forty-six. At eight
o'clock in the evening these prisoners were confined
in a room twenty feet square, having two small win-
dows. Soon their sufferings began to be terrible.
They fought for places near the windows, trampled
one another under foot, and even begged the guards
to shoot. At two o'clock in the morning but fifty
were living, and at daybreak, only twenty-three.
Ever since that terrible night this dungeon has been
known as "The Black Hole of Calcutta." As there
were two windows, a few persons might have survived,
even in that hot climate, but the supply of air was
far too small for the number of prisoners confined.

Some years ago the steamer Londonderry, which

VENTILATION 125

had set out from Liverpool, was overtaken by a great
storm. On this account, one hundred fifty steerage
passengers were compelled to go into a room below
the deck, and, to keep the water out, the cover to
the entrance was nailed down. This unwise pre-
caution also kept the air from getting in. " The
wretched passengers were now compelled to breathe
over and over again the same air. There occurred
a horrible scene of frenzy and violence, amid the groans
of the dying and the curses of the more robust.
Finally, one of the sufferers managed to force his way
on deck and alarm the mate, who was called to a fear-
ful spectacle. Seventy-two wrere already dead and
many were dying." All this occurred within six hours.

While other similar examples might be given, such
fatal results of rebreathing the air breathed out are
infrequent, because it is not usual for a large number
of persons to be in such a small space. Besides, few
rooms are built so tight that, in our climate, more or
less exchange of air does not take place through
various openings. These incidents do, however, viv-
idly emphasize this fact : the air breathed out from
our lungs will become harmful to rebreathe unless the
room we are in is well supplied with pure air.

It has been estimated that three persons in a tight
room fifteen feet long, twelve feet wide, and nine feet
high will vitiate the air in a little more than two hours.
If lights are burning, the air will be made unfit for
breathing much more quickly. Twelve persons in

126 THE WONDERFUL HOUSE THAT JACK HAS

a room sixteen feet long, twenty feet wide, and nine
feet high make the atmosphere impure in an hour,
provided there is no ventilation. Two persons sleep-
ing in a closed bedroom ten feet long, ten feet wide,
and eight feet high, make the air unfit for respiration
in less than two hours. During this short period
several ounces of watery vapor containing noxious
waste particles of matter have been given off from the
lungs and skin. If a third person should come from
pure atmosphere into such a room, the odor would
be almost unbearable. The sleepers' noses, however,
having become accustomed to it gradually, do not
warn them of the dangerous and disgusting air they
are breathing.

We know people are often in close rooms several
hours at a time without meeting any quickly fatal
results. What, then, is the harm? Impure air dulls
the senses, and also makes one physically restless and
uneasy. Often when pupils are stupid and inattentive
in school, the air, not the lack of brains or desire to
learn, is to blame. There is no better aid to successful
teaching or preaching than plenty of pure, fresh air.
Wise, indeed, are the teachers and preachers who
realize this fact. When the normal supply of oxygen
is reduced in the air we breathe, too much carbonic
acid gas and waste tissue are retained in the blood ;
and on this account all the organs and functions of
the body are impaired, for the time being at least.
When the use of such air is frequent, the vigor and

VENTILATION

127

tone of the body are naturally lessened. In such
condition the numerous disease germs that infest the
air are offered a good opportunity to give us colds,
catarrh, tuberculosis, and many other chronic diseases.

What can we do to
avoid such unpleasant
results ? Form the
habit of having the
air of rooms in wThich
we spend our time as
nearly like out-of-
door atmosphere as
possible. In summer
this should be done
by opening doors and
windows. But even
in warm weather some
people keep both

Closed, because SO Q.irl dusting With a cloth moistened in liquid
much dust enters. veneer or some similar preparation.

How unwise such a practice is! A few moments'
use of a moist cloth will remove the dust, but how
to make up for the vigor lost by rebreathing the
breathed-out air is difficult to tell. Many persons
try to do this by taking various medicines. This is,
at the best, an expensive and most unsatisfactory plan.
For Nature's remedies, fresh air, wholesome food,
pure water, and judicious exercise, medicines are,
indeed, poor substitutes.

128 THE WONDERFUL HOUSE THAT JACK HAS

While sleeping, all can have the air as nearly like
the out-of-door atmosphere as open windows can make
it. We cannot have such air during daytime in cold
weather, because artificial heat must keep the tempera-
ture warm enough for comfortable work while sitting.
At night, however, with the bedclothes to keep us
warm, the precious privilege of breathing the cool
bracing air from outside may be ours.

Persons afflicted with the dread " White Plague,"
consumption, who have gone to mountain resorts to
recover health, have found that the most important
factors in their treatment have been abundance of pure
air and nourishing food. When too weak to do much
walking, such patients sit out-of-doors all day, pro-
tected from storms by verandas. This practice is
followed in cold weather as well as in summer, fur
coats, steamer rugs, and hot soapstones being used to
help them keep warm without exercise. At night
the windows are left open, summer and winter, for
plentiful bed clothing and, when necessary, a hot-
water bag at the feet, keep the patient warm.

Occasionally patients reach such resorts so weak
that they have to be carried from their rooms to the
veranda. Nevertheless, they soon become gradually
accustomed to the out-of-door treatment and thrive
on it. The lives of hundreds of people afflicted with
this terrible disease have been saved in such resorts
by the use of abundant pure air and nutritious food.
Hundreds of others who have been unable to remain

VENTILATION- 129

until health was fully restored, have returned to their
homes and got completely well there. The enforced
stay in the mountains taught them the great value of
pure out-of-door air, and they made practical use of this
knowledge after coming back to the duties of home
and business life.

If such persons had learned fully to appreciate the
great value of pure, cold air, years before, the unhappy
experience of leaving business and friends for such a
long period might have been easily avoided. While
we hear more about out-of-door treatment in con-
nection with consumption than with other diseases,
there is no doubt about pure air being most helpful
in aiding the body to get rid of any illness. The prac-
tice of having every door and window shut so as to
keep air from patients ill with colds or other diseases,
is most unwise. Through such precautions, the very
best curative which an all-wise Creator has furnished
is kept from doing its benign work.

It is needless to say that if out-of-door air works
such wonders for sick people, all should have it abun-
dantly from babyhood to old age. That neglecting to
make free use of this " life-giving air from on high"
until failing health or dread disease compels it, is
most unwise, also goes without saying. The oxygen
that helps to give the merry skater rosy cheeks, spar-
kling eyes, and active grace is just outside our windows
on frosty nights. Why do we let it in so sparingly?
Often because a warm room is wanted to dress in next

130 THE WONDERFUL HOUSE THAT JACK HAS

morning. If we stop coddling ourselves in this respect
and let the useful oxygen have a chance to do its mar-
velous part in our building during sleeping hours,
we shall certainly form one of the most beneficial
health habits. Every boy and girl who wants to
be as strong and good-looking as possible should sleep
with open windows.

How noticeably healthy and rugged are the sailors,
farmers, omnibus drivers, and others whose work is out-
of-doors. It is a well-known fact that persons who
follow such vocations, and are not addicted to the use
of alcoholic drinks, usually enjoy perfect health. All,
of course, cannot engage in out-of-door occupations,
but, by becoming used to cold air and insisting that
the supply be as pure as possible, indoor workers may
enjoy much more of the same rugged health.

It is a promising sign that the benefits of out-of-
door air are becoming more generally appreciated.
The ventilation of buildings has been much improved
in recent years. Hospitals adapted for out-of-door
treatment have been established in several states.
Occasionally we hear of people who are sleeping \n
cots on their verandas. In cities, the practice1 of let-
ting babies, warmly wrapped, take their naps in their
carriages on the veranda or near a wide-open window,
is daily growing. The good results attending all of
such practices will surely extend them.

What can we do to make the air of our homes,
offices, and workshops as pure as possible? When

VENTILATION 131

the heat comes from a furnace, we can be careful to
see that the air supply is taken from outdoors through
a cold-air box and not from the cellar. This is a good
plan, because cellar air is likely to be impure, and,
at the best, is not equal to the outdoor atmosphere.
If our rooms are heated by stoves, there should be
sufficient draught to carry off poisonous gases, and
care should be taken that there are no leaking places.
Coal gas forms in large quantities when coal is first
put on a fire. For this reason, the drafts should be
previously so arranged that the gas will go up the
chimney and not get into the atmosphere of the living
rooms. This gas is very harmful, because the blood
takes it up from the lungs far more readily than it
does oxygen.

A gas stove that does not require pipe is sold, the
claim being made by some dealers that it does not
vitiate the air. This claim is not true. Oxygen is
used up in the burning, and carbonic acid gas results
from it just as in any other combustion. Unless there
is very free ventilation, such a stove is sure to make
the air unfit for breathing.

It should be possible to lower windows from the
top as well as to raise them from the bottom. Great
care should be taken to have the transoms of school
rooms open. If a few of the small ventilating win-
dows along the upper part of street cars are kept open,
there is a chance for both a free circulation of the
atmosphere and the escape of the impure air from

132 THE WONDERFUL HOUSE THAT JACK HAS

these commonly used vehicles. A device like the
one below is good in cold weather to help in ven-
tilating a room. The board holding up the lower
sash allows air to come in between the sashes in
such a way that injurious draughts
will not be caused. One of the
very best helps in securing good
ventilation is a fireplace. The
fire heats the air in the chimney,
causing it to rise. The air of
the room naturally crowds in to
take its place, and so, if there is
sufficient chance for pure air to get
into the room, the atmosphere
Ventilating in cold weather, may be kept in excellent condi-

keeping the lower sash of ti f breathing>
a window raised by a

board. Of course, at the best, indoor air

is a poor substitute for the free air outside. For this
reason, every one should be out-of-doors as much as
possible, earnestly aiming to become hardened to
wind and weather. How many people in waiting
for a car or train stay in a crowded station, breath-
ing air fairly reeking with waste particles of tissue
and microbes, just because the outdoor air is a little
cold. Walking up and down while taking in deep
breaths of the frosty air would give the glow of
natural warmth, together with a healthful toning up
of the nervous system. These, no doubt, would be
followed by keener relish of the evening meal and

VENTILATION

133

sounder and more restful sleep. Perhaps, if such
benefits were considered, this lack of hardihood would
be less common.

Many people eagerly spy their own ailments among
the thousand and one ills a new patent medicine is
advertised to cure, and do not delay giving it a trial.

A fireplace helps in ventilating a room.

If they hear of some person who knows some one else
who has a friend that has been cured by a new kind
of healer, they cannot rest until this person has exer-
cised his science or healing touch on them. But
God's wonderful air, which can be had without money
and without price, they shun as if it were a deadly
poison.

Do we wish to belong to the fortunate class who
have no need for patent medicines or other remedies?
Would we be among those who thoroughly enjoy both

134 THE WONDERFUL HOUSE THAT JACK HAS

work and play, and whose clear brains and ready
muscles are able to meet the demands made upon them
without nervousness or undue fatigue ? Then let
us improve every opportunity of being out-of-doors.
In summer we can read on the veranda rather than in
the house, and take the open car instead of the closed,
when riding is necessary. At any season we can walk
whatever distance time and strength will permit, to
avoid breathing the close air of a crowded car. In
fact, whenever we have a choice of being in or out of
doors, we can always let our preference be for the free,
bracing air outside.

When we are in places where the air must necessarily
be close, we should avail ourselves of an opportunity to
get a few breaths of fresh air as eagerly as we should
get a drink of cold water when thirsty. For instance,
on a railroad trip, when it is impossible to have the
car windows open, we can go to the platform at the
stopping places and fill our lungs with the oxygen-laden
air from outside. The car sickness and dull feeling
that often attend such journeys might thus be greatly
lessened. Whether in school, in church, at home, or
in business, let us use our influence for a pure air
supply, and be just as eager for it as if it were some
high-priced elixir. Of this we may be sure : there is
no elixir that begins to equal the pure air of heaven.

CHAPTER XV

OTHER IMPORTANT FACTS ABOUT AIR

So much is said about the difference between city
and country air, that we might think the latter has
much less carbonic acid gas and far more oxygen than
the former. Sea and mountain air have been found
to contain more of a bracing form of oxygen called
ozone than have other regions. The atmosphere is
so vast, however, and its movements are so far-reach-
ing that the law of diffusion usually keeps the percen-
tage of the important elements in outdoor air very
nearly normal. Yet there is a great difference in
cleanliness between air in the city and air in the country.
The amount of smoke and dust is far greater in city
air. It also naturally follows that where so many
people live, much more decaying animal and vegetable
matter and other waste materials are present to give
off their noxious gases.

Another important difference is the far greater
percentage of bacteria or microbes in city air. In
previous chapters we have learned of these little
organisms as destroyers of food, but there are many
different kinds. It has been found that some cause
various diseases with which our bodies can become

135

136 THE WONDERFUL HOUSE THAT JACK HAS

afflicted, and that such germs are numerous in dust and
dirt. Certain harmful kinds keep alive in damp,
unclean parts of a house or yard. If there were no
other, this alone would be sufficient reason for keeping
every part of our homes and premises thoroughly
clean.

In selecting a site for a house, high, well-drained
land should be chosen rather than that which is low
and holds water. Soil which is sandy and soaks up
rain quickly should be preferred to that which is
moist and difficult for the water to soak into. Lo-
calities near cemeteries should be avoided, especially
if the drinking water comes from a well or spring in
such a neighborhood. Care should also be taken
not to build houses near marshes or stagnant water.
If a house is situated in a damp place, the land should
be thoroughly drained.

Sunshine is one of the most helpful partners of pure
air in building our bodies. We know how a plant
that has almost died in a shady part of the yard
will grow and thrive when transplanted to a sunny
corner. This glorious sunshine will effect just as
magical results in our building, if we only let it.
Often there is nothing more beneficial to our bodies
than to be out in its health-giving rays. One of
the great benefits it performs is to make microbes
harmless, and, for this reason, it is most essential to
have our homes let in abundant sunshine as well as
fresh air. If trees and shrubbery keep too much sun-

OTHER IMPORTANT FACTS ABOUT AIR 137

shine away, they should be removed. The fact that
they are beautiful and add to the fine appearance of
the house should not save them. Healthfulness of
the home is the first consideration, and even beautiful
foliage should be sacrificed, if its presence makes the
indoor atmosphere damp and unwholesome.

By examining the air of different schoolrooms, it has
been found that microbes are not nearly as numer-
ous in well ventilated buildings as in those of opposite
character. A carpeted room which has been recently
swept and dusted has been discovered to have more
germs in its air than were present before the sweep-
ing. Therefore there is an advantage in having var-
nished or painted floors, covered with rugs instead of
carpets. The rugs may be cleaned out-of-doors, while
the damp cloths used to wipe up the dust from the
floors and furniture may be washed in hot water, thus
destroying the germs, or at least removing them from
the room. Dusting should always be done with a
cloth moistened in liquid veneer or some similar prepa-
ration, when it can be done without injury to
polished surfaces, for then the atmosphere may be
kept free from the dust and germs which are stirred
up by a dry cloth or duster.

Pains should also be taken not to let the tempera-
ture of an artificially heated room rise above seventy
degrees, and a few degrees lower is even better if it
does not cause discomfort. In Great Britain the
temperature of schoolrooms in cold weather is com-

138 THE WONDERFUL HOUSE THAT JACK HAS

monly kept from fifty to sixty degrees. Recently
five hundred British teachers visited the schools of
the United States, and our buildings seemed uncom-
fortably hot to them. One of the things some of them
commented unfavorably on was the pale, unhealthy
appearance of many of our school children. This,
they thought, might be due to the unnecessarily warm
atmosphere of the schoolrooms. Many good authori-
ties in our own country are of the opinion that, as
a general thing, an indoor temperature of sixty-five
degrees is more suitable than seventy, especially in
schools and other public places. As the temperature
of the room rises above seventy degrees, the occupants
become less active mentally and more inclined to be
nervous. In this condition it is, of course, not possible
to do the best work.

Remaining for some time in too warm a temperature
also gets one in just the condition to take cold easily
upon going into the cold air out-of-doors. It is
doubtless more important to form an early acquaint-
ance with a thermometer than with a clock. Every
living or working room should contain one, and it
should be consulted even more often than the familiar
friend that faithfully ticks the seconds away. In
schoolrooms watchfulness of temperature is especially
important. If the temperature of schoolrooms had
always been kept at seventy degrees or below, many
cases of colds, headache, and more serious diseases
would probably have been avoided. Numerous in-

OTHER IMPORTANT FACTS ABOUT AIR

139

40
30
20

stances of disobedience and inattention might also
have been prevented.

When we come from out-of-doors into a room where
the temperature is too high, the uncom-
fortable state of the air is readily noticed.
The occupants of the room, however, hav-
ing gradually become accustomed to the
warm atmosphere, are not aware of its con-
dition. It would be a fine thing to equip
schoolrooms and other assembling places
with alarm thermometers. If such a ther-
mometer would give notice of the harmful
condition of the air so vigorously that im-
mediate attention would be given to cool-
ing it, much benefit might result.

Some people have an idea that if the air
of a room is cold, it must necessarily be
fit for breathing. For this reason, no win-
dows are opened in their unheated sleeping
rooms in cold weather. While some air
will come through walls and windows when
the atmosphere outside is cold enough to have good
ventilation, there should be some openings through
which the breathed-out air may escape and the pure
air come in freely. We should remember that to
have our breathing supply pure, a free circulation
of air is necessary, and should arrange for it intelli-
gently in both winter and summer.

Any one can easily be convinced of the truth of this

Thermometer.

140 THE WONDERFUL HOUSE THAT JACK HAS

statement by passing from pure air into a closed cold
room in which people have been sleeping all night.
The lifeless, bad-smelling air observed is the best
possible argument. There is, however, foundation for
the prejudice some people have against night air,
especially in localities where the ground is moist.
In daytime the numerous germs that breed in such
ground are destroyed by the sunlight, but at night
they may be present in the lower strata of air. On
this account, it is usually more healthful to sleep on
the upper floors of a house than on the first floor.
The lower air naturally contains more dust, and for
this reason is less desirable.

As has been said in previous chapters, care must be
taken not to let the atmosphere of a room get too dry,
for then it will take up from our bodies moisture that
the tissues really need. A dry or parched feeling in
the nose or throat is usually a warning that the air
we are breathing needs more moisture. In caring for
a furnace the water box should be filled just as regu-
larly as coal is supplied. If this does not moisten
the air sufficiently, a small basin of water may be kept
before the registers of the rooms that are much occu-
pied. An open dish of water on either a coal or a gas
stove improves the quality of the breathing supply,
as the air takes up some of the water.

What boys and girls cannot tell how they like the
bread and eggs, the potatoes and beefsteak, that are
served for breakfast or dinner? As to whether these

OTHER IMPORTANT FACTS ABOUT AIR 141

shall be well or under done, seasoned little or much,
each has a definite choice. Surely the left-over scraps
from a former meal would not please many, unless
they were prepared again in an appetizing and whole-
some manner. We certainly ought to be even more
particular about our air supply. Surely we should
not take into our bodies air that we or others have
breathed out, if it has not had a chance to purify
itself by mixing with pure free air. There is good
reason for being more particular about taxing our
breathing organs and blood with air that is too warm
than about burning our mouths with food that is too
hot. • Nor can any one deny that we should be as
careful about breathing air with insufficient moisture
as we are about eating food that is too dry.

Unfortunately our senses do not warn us of bad air
conditions as readily as they do of the unsatisfactory
state of our food. Safety from injurious effects of
unfit air lies chiefly in the early forming of correct
ideas and habits concerning this precious material.
Whether our lives shall be blessed with long-continued
health, strength, activity, and happiness depends
largely upon the formation of such ideas and habits
now.

Have we been careless in regard to this most bene-
ficial gift of the Creator? Then we cannot start too
soon to have the air we breathe clean and pure,
without too much heat or insufficient moisture. Have
we been spending needless time indoors? Then we

142 THE WONDERFUL HOUSE THAT JACK HAS

should make it a point to be in the out-of-door air as
much as we can, and, when indoors, try to have the
air we breathe as near like the outdoor atmosphere as
possible. Do we realize the great value of being able
fully to enjoy both play and work? Do we know the
deep pleasure of always being and looking our best?
If so, we shall in the future let pure air have the best
possible opportunity for helping our bodies attain
their greatest strength and beauty.

CHAPTER XVI

BREATHING HABITS

To breathe was the first thing each of us did on
coming into the world, and we have kept on breathing
ever since. Surely this is one thing that all must have
done exactly right ! Strange as it may seem, there are
different ways of breathing, some of which are much
better than others. It is also true that if any person
is using one of the less effective methods, he can without
doubt become healthier and stronger, both physically
and mentally, by forming a better habit. Before
considering the different ways of breathing, it will be
well to notice the position of the lungs in the House
that Jack Has. We want also to observe how well they
are protected and how skillful is the arrangement by
which they are easily supplied with the health-giving
air.

On page 144 is shown the chest cavity, or thorax,
in which the lungs are found. We notice that the
thorax is a cone-shaped box with the small end at the
top, and that the outside of this box is formed by
the ribs, backbone, or spinal column, and breast-
bone, or sternum. The twelve pairs of ribs are joined

143

144 THE WONDERFUL HOUSE THAT JACK HAS

to the backbone, but only the upper seven are joined
to the sternum. The first seven pairs on this ac-
count are called true ribs. The eighth, ninth, and
tenth pairs are joined each to the one above and are

The Thorax, showing Lungs and Heart.

called false ribs. The eleventh and twelfth are not
fastened at all in front, and hence are named floating
ribs.

On page 145 is shown the position of the strong
muscle called the diaphragm. The latter separates the
chest from the abdomen, A semielas,tic substance

BREATHING HABITS

145

called cartilage lies between the ends of the ribs and
the backbone and between each false rib and the one
above it. Between the ribs are the intercostal
muscles. We can also observe that the ribs slope
slightly downward from the backbone to the point
where they are attached in
front, and that the dia-
phragm, which is a very
elastic muscle, is somewhat
the shape of an open um-
brella. Its top or convex
side is toward the chest,
reaching upward to about

the fifth rib, and its under a b

or concave side is toward showing positions of the dia-

phragm, sternum, and walls of

the abdomen. the abdomen in inspiration and

~ . , . expiration (Zuppke).

Curiously enough, it is

the sloping position of these ribs and the umbrella
shape of the elastic diaphragm that enable our bodies
to be easily supplied with air. The position of the
ribs and diaphragm, as seen in the cut, is as they
appear just after the air is breathed out. When we
breathe in, the intercostal muscles draw the front of
the ribs upward and the diaphragm goes downward,
becoming less convex. This pushes the lower ribs
outward and crowds the abdominal organs down, both
movements naturally enlarging the chest cavity, thus
enabling the elastic lungs to expand, so that air rushes
in to fill the space.

146 THE WONDERFUL HOUSE THAT JACK HAS

Now, as to the different kinds of breathing, all will
agree that the one which causes us to take in the great-
est amount of air with the least possible effort must be
the best. Of the common habits, the one known as
"high chest breathing'7 is the poorest. This is done
by raising the collar-bone and shoulders in such a way
as to elevate the upper ribs. This method is bad, be-
cause it calls for too difficult exertion and fills only the
upper and smaller part of the lungs. People who have
this habit are compelled to breathe very frequently
to supply the air the body must have to keep in good
health. The unused parts naturally become subject to
disease, and shortened life results.

11 Costal breathing " is the term applied when the chest
cavity is enlarged by raising the ribs with the inter-
costal muscles. When the space for the lungs to ex-
pand is made by pushing the apex of the diaphragm
downward, the breathing is said to be diaphragmatic.
This is, no doubt, the easiest and best of these methods.
It is, however, far better to get into the habit of forcing
the diaphragm downwards and using the intercostal
muscles at the same time. When the diaphragm
alone is used, the upper parts of the lungs are not filled
with air, and, on this account, may more readily become
diseased.

When the diaphragm goes down so that we feel a
good strong pressure on the organs of the abdomen,
and the intercostal muscles move sufficiently to make
plain the fact that new air is refreshing the upper regions

BREATHING HABITS 147

of the lungs, we may feel well satisfied with our habit of
breathing. Such a method is most excellent, not only
on account of the ease with wrhich a large amount of air
is furnished to the lungs, but also because the downward
pressure aids the muscles of the food canal in perform-
ing their work and stimulates the circulation of blood
throughout all organs of the abdomen.

There is no greater health talisman than the rhyth-
mic downward and upward movement of the dia-
phragm in our ordinary breathing. If we can feel
the alternate crowding down and return to position of
our abdominal organs along with this movement of the
diaphragm, our breathing habit is correct. We may
also be sure that we are filling our lungs and keeping the
surface of the air-cells active and healthy. If, as we
breathe, we cannot feel this regular rhythmic move-
ment of the diaphragm and abdominal organs, we are
not filling our lungs, nor are we furnishing our bodies
with the greatest possible supply of air with the least
possible effort. Children are born with this rhythmic
breathing habit. They grow out of it largely through
getting into bad sitting and standing positions, and
through wearing clothing which is tight about the waist
and abdomen. The foolishness of wearing such cloth-
ing can now be easily seen. It crowds the important
organs of the abdomen and prevents the breathing
muscles from doing their best work. Such clothing
also keeps the digestive organs from getting the assist-
ance that the full downward pressure of the diaphragm

148 THE WONDERFUL HOUSE THAT JACK HAS

on the abdomen would naturally give them. While
children's clothing is usually loose about the waist, it
is often too tight about the upper portion of the chest.
This is very harmful, and great care should be taken to
prevent it.

Boys and girls are taught many useful things.
Nevertheless, it is safe to say that if teachers and par-
ents regarded the habit of deep diaphragmatic breath-
ing as the most important lesson for children to learn
and were watchful that neither improper position nor
tight clothing should deprive them of this great
boon, health and happiness would be far more com-
mon. Much is made at home of the hundred per cent
and other excellent marks in their studies that chil-
dren's school report cards show. If this card also
recorded gain or loss in sitting or standing position, or
in rhythmic diaphragmatic breathing, and even half
as much attention were given to this information at
home as is given to the standing in studies, what an
excellent effect it might have on children's future
enjoyment and usefulness.

For children just starting life's battle, it is most
important to form the very best breathing habits.
Furnishing abundance of fresh air to our bodies will be
of the greatest help in producing pure blood, good
digestion, health, strength, and all the happiness that the
possession of these good things bring. Much is said
in books and health circulars about guarding against
disease germs. It is, indeed, wise to take such pre-

BREATHING HABITS 149

cautions. But by far the best preventive against all
diseases is the deep-breathing habit. In spite of
our greatest care, disease germs may be in the air
we breathe. Healthy tissues and bodily vigor are the
best armor against harm from these germs. The
largest possible supply of pure air in our regular breath-
ing is the best aid to health and vigor:

The following statements are taken from an article
on deep breathing in the New York Medical Journal
of September 8, 1906. The article is by Dr. John H.
Pryor of Buffalo, who was the first superintendent of
the New York State Hospital for Incipient Tuber-
culosis, and who, for many years, has had wide ex-
perience in treating diseases of the breathing organs.
" Very frequently breathing becomes a partial or incom-
plete function after childhood. Enough air is admitted
to the lungs to support life in a sedentary way, but
thorough ventilation becomes a rare experience. . . .
Many women have never learned how to breathe, and
the man who has given up vigorous exercise seldom fills
his lungs to their full capacity. . . . The average chest
expansion of all patients when they entered the New
York State Hospital for Incipient Tuberculosis was
two inches, and the breathing capacity was almost
invariably below the standard usually required. The
almost universal testimony of the patients was that they
had never been taught to breathe."

Are we filling just the small upper part of our lungs
by laborious chest breathing? Are we getting only

150 THE WONDERFUL HOUSE THAT JACK HAS

one-half or two-thirds of the pure air we might have,
because our habit of supplying our lungs is to give only
a slight downward pressure to the diaphragm, or a
little raising of the ribs by the intercostal muscles?
Then we have surely been deprived of our rightful
share of air long enough, and in a business-like way we
should set about getting the largest supply with the
least cost of effort. " But how can we do this? " some
may ask. " Isn't breathing one of the habits born with
us that our wills cannot regulate?" Certainly not!
Girls and boys can form correct breathing habits if
they persevere in trying to do so, and mature people
can greatly improve theirs. But before we consider
how this may be done, let us first give attention to one
more essential breathing habit, — the importance of
taking air through the nose.

The long narrow passages of the nose were designed
both to strain and to warm the air. The dust particles
not stopped by the numerous little hairs near the open-
ing of the nose are arrested by the moist mucous
membrane of the passages and expelled with its se-
cretion, whenever the use of the handkerchief is re-
quired. This membrane also arrests germs, and it is
likewise thought that its secretion tends to render them
harmless. That one can endure breathing impure air
through the nose much longer than through the mouth
is a well-established fact. When people have been in
the presence of some deadly fumes, those who breathed
through the mouth were fatally injured, while others,

BREATHING HABITS 151

who made use only of the nostrils, escaped with com-
paratively little harm. The nose certainly can make
poison-laden air less harmful, and the very best air is
better fitted for its work after passing through these
useful passages.

The inside of the nose having the normal tempera-
ture of the body, ninety-eight and six-tenths degrees,
properly warms the cold air in its journey to the deli-
cate lung tissue. The mucous lining of the nose may
also take up some vapor from air that is too moist.
How skillfully the nose is constructed to be the highway
of the air to the trachea and lungs, and how strange it
is that so many people neglect to make use of this
air-warming and cleaning contrivance of nature !
Why is it not just as well to breathe through the
mouth? Because the air goes in so rapidly that it is
neither properly warmed nor freed from dust. Con-
sequently irritation of the mucous membrane and other
difficulties of the bronchial tubes result.

That the shape, size, and extent of the nose passages
design them for properly preparing the air we breathe
for the lungs, is just as evident as that the teeth were
placed in the mouth to prepare the food we eat for the
stomach. How ridiculous it would seem to see any one
snuffing up food through his nose ! Yet, except at times
of most violent exertion, when enough air cannot reach
the lungs through the nose channel, the mouth was no
more intended as an air passage than the nose was de-
signed as a passageway for food.

152 THE WONDERFUL HOUSE THAT JACK HAS

But surely it cannot be harmful to breathe through
the mouth when the air is not cold and we cannot see
any dust in it. On the contrary, such a practice can
do much harm. In the first place, although the air
looks clean, it is scarcely ever free from dust. In the
second place, the slight amount of resistance offered
while breathing through the nose helps to keep the
chest properly developed, while in mouth breathers the
air gets in so easily that the chest muscles have little
to do and flat chests consequently result. Then, even
if no injury should result from putting the mouth to a
use for which it was not intended, harm is likely to
come from not using the nose as the highway for which
it was made. We know that when a path or road
remains unused, grass and weeds will grow up in it.
So when the natural roadways of the air to the trachea,
the nose passages, are not made use of, weeds in the
form of polypi and other growths may spring up in the
mucous membrane. These block the unused passages,
and, in the worst cases, even cause deafness.

Growths called adenoids are very common in chil-
dren. They plug both nostrils, causing all the evils
of mouth breathing and often greatly lowering the
general health. If large enough to be obstructive,
they should be removed by a physician, for no child
having them can thrive. Adenoids are among the
most common causes of mouth breathing.

The mouth-breathing habit, whether it results from
adenoids or some other cause, not only may weaken

BREATHING HABITS 153

the senses of hearing and smelling, but also often causes
foul breath and impairs the beauty of the countenance
by giving the mouth and teeth a distorted appearance.
Many persons seen in classrooms or audiences with
mouth open and an unbecoming, half-vacant stare are
naturally neither less intelligent nor less pleasing than
others; unfortunately they are deformed both in un-
derstanding and in appearance by the habit of mouth
breathing. Inability to use the nose necessarily causes
the mouth to be held open. The deafness resulting
from the adenoids or other causes naturally f makes
them unable to understand readily. Such persons are
often given up as hopelessly stupid and uninteresting,
when they might become active in mind and pleasing
in appearance.

How can such a desirable transformation be brought
about ? By having a skillful doctor remove the ade-
noids or other obstruction and by seeing to it thereafter
that the air is taken in through its proper channel.
Even if it happen that only one of the passages is
stopped up, the obstruction should be removed with-
out delay, for none of us can afford to be without our
full equipment for obtaining pure air.

The stoppage of one nostril often exists for a long
time without a person's being aware of the fact. On
this account, it is a good plan occasionally to test the
nose passages by holding one nostril closed for a mo-
ment and compelling the breath to pass through the
other. When either passage is found not to be fully

154 THE WONDERFUL HOUSE THAT JACK HAS

open, and no cold or other irritation exists, a doctor
should be consulted without delay.

Of course, after the nose passages are opened, it is
not easy to break the mouth-breathing habit, but it
can be done by any one who is in earnest. The main
thing is to become fully impressed with the importance
of nose breathing. In daytime one can usually think
to correct himself if the old habit comes back. If the
resolution to keep the mouth closed while sleeping is
firmly willed, just before retiring, and this determina-
tion is persevered in night after night, the correct habit
will soon be formed. When one does not succeed with
this plan, the mouth may be closed with a bandage
at night until the habit of nose breathing becomes
established.

But what can a person do when the nose is stopped
up by a cold in the head ? Simply persist, even though
it be with much difficulty, in breathing through the
nose. By and by the pure air will not only clear a
route for itself, but also greatly aid in getting rid of the
cold as well. How is it in running and other violent
exercise or work? Surely the larger supply of air
coming more quickly through the mouth will enable
the muscles to work faster and better. While in
extremely violent exercise an occasional breath through
the mouth may be necessary, taking the main supply
through the nose is far better. For example, in run-
ning one may seem to be getting out of breath for a
time, but if nose breathing is persisted in, the runner

BREATHING HABITS 155

soon gets what is called his " second wind." On the
contrary, the mouth breather, who may have seemed
stronger at first, quickly gets out of breath and has to
stop.

There are two reasons for this. The first, of course,
is that the air which reaches the lungs of the nose
breather is better fitted for its work. The second,
that when air comes in through the small orifices of the
nose the period of inspiration is longer, and the heart
can perform its work more easily than when the larger
and more direct route of the mouth is used.

Do we want to avoid the misfortune of distorted
faces? Is it our desire to understand as well as our
natural gifts permit? Do we wish to be as free as
possible from troublesome and dangerous diseases?
Would we be able to do our best in athletic games
and in vigorous work? Then we must fix the habit
of nose breathing as one of our most precious rights.

It is a well-known fact that mouth breathers are
much more likely to have croup, enlargement of the
tonsils, catarrh, bronchitis, pneumonia, consumption,
and other diseases than are those who breathe through
the nose. On this account, the right habit cannot be
started too early.

Snoring is one of the common signs of mouth breath-
ing. It is usual to regard snoring without particu-
lar concern. If referred to at all by other members
of the family, it is likely to be in a joking manner.
How Imich wiser and kinder it would be, if, instead

156 THE WONDERFUL HOUSE THAT JACK HAS

of joking, we should earnestly impress the snorer with
the importance of getting rid of the habit ! Fixing the
habit of nose breathing will stop the snoring and also
result both in better rest and in generally improved
health.

The atmosphere of houses heated by furnaces or
stoves in winter is not favorable to a healthy nose, un-
less care is taken to provide the air with sufficient
moisture. Such air takes up too much of the secretions
from the lining of the nose passages, and so the dust
of the air breathed in is hot stopped. On this account,
the mucous lining becomes irritated. Crusts are formed
which are likely to crack and be torn off, injuring the
tissues underneath and paving the way for germs. As
such crust often itches, children scratch or pull it off.
This should not be done, for germs are ever ready
to attack such delicate, unprotected places, a longer
period of soreness and discomfort being the natural
result. When the nose passages feel dry, it is an ex-
cellent plan to inject a plentiful amount of saturated
solution of boracic acid with an atomizer. This relieves
the dry, irritated condition, and helps to remove the
dust. Both the atomizer and the boracic acid solution
are inexpensive.

A healthy nose can take care of a normal amount of
dust. However, where one's employment is such that
an unusually large quantity of dust is in the atmos-
phere breathed, a respirator to strain the air should
be worn. This is especially necessary in such wbrk as

BREATHING HABITS 157

grinding or polishing steel or stone, in which dust par-
ticles continually fill the air surrounding the workers.
Many persons, too careless or too proud to wear such
protectors, either have been obliged to give up the
dangerous employment or have become the victims of
lung disease. Respirators, by keeping out much of
the dust, make the employment less harmful.

CHAPTER XVII

HOW EXERCISE MAY IMPROVE JACK'S HOUSE

BUT what about forming the habit of rhythmic deep
breathing? Suppose we are breathing through the
nose and also keeping our mouths shut except when
talking and eating, wrhat is the next
step ? Our aim is to take into our
bodies the largest possible amount of
air with the least possible effort. We
know that the larger the chest cavity
is made, the greater the expansion
of the lungs will be, and hence the
larger the amount of air that will
rush in to fill the space. We have
already learned that the greatest en-
largement of the chest cavity is made
by simultaneous movements of the
diaphragm and the intercostal mus-

C*\ C*Q

Improper position;

causes spine to curve Now in order to get the best and

to side ; raises one hip . ,

and shoulder above most natural movement ot these
the other. muscles, the spine must be in an erect

position with the shoulders well back, the chest in-
clined outward, and the abdomen inward. The head

158

EXERCISE

159

should also be well poised, being held neither forward
nor backward far enough to get the body out of balance.
Such is the position natural to people who are reared
in an out-of-door life. The American Indian, for in-
stance, was noted for his erect body,
well-developed chest, and breathing or-
gans. It is the unnatural, overheated,
indoor life of civilized men that has led
to ungraceful and injurious positions and
poor breathing habits.

Some persons get into the habit of
bending the spine too far back and carry-
ing the abdomen much too far forward.
This position they imagine is good, be-
cause they are conscious of not stooping.
However, such a manner of carrying the
body is not graceful, nor is it healthful,
because it makes the best diaphragma-
tic breathing impossible. Carrying the
chest outward and the abdomen inward
is the right position, and we must not be
satisfied until this is our habit. A pro-
truding abdomen and receding chest are
usually signs of weak breathing organs.
lessness as to how we sit and stand is the first step
toward weakening our lungs ; while one of the first
steps toward strengthening them is improving our
position in this respect.

Sitting in school or at home in incorrect positions,

free to expand,

u

from one foot

Often care-

160 THE WONDERFUL HOUSE THAT JACK HAS

Slipping down in seat. A poor position.

as are two of these
children, is one of the
most common causes of
curved spines and poor
breathing. The boy on
page 163 has lowered
the handles of his bicy-
cle, thinking he could
ride more easily and
faster. Such a stoop-
ing position, however,
hinders his breathing
muscles, to say nothing
of the ungainly posture.
Habitually walking or
standing in such posi-
tion as the child on
page 158, makes the
body less beautiful and
also starts poor breath-
ing habits.

Notice how greatly
the weak position of the
children on pages 158,
160, 162, and 163 takes
away from their pleas-
ing appearance, and
how much the erect
carriage of the body

EXERCISE

161

adds to the good looks of those on pages 159; 160,
and 161. Erectness of the body gives an impression
of strength and vigor ; while the opposite position sug-
gests weakness and lack of ambition. How fortunate
it is that good health and good looks thus go hand

An adjustable seat and desk as used for writing. From Dr. Mosher's " Hygi-
enic Desks for School Children," Educational Review.
Same seat and desk as used for reading.

in hand, and that, in striving for the former, we may
gain both ! Careful watching and persevering will re-
sult in the habit of correct position. Such reward is
certainly worth our best efforts.

But if the habits of stooping, sliding down in our
seats, allowing the chest to sink in and the abdomen
to protrude, have already been formed, can they be
broken ? The same rule applies here as in the break-

162 THE WONDERFUL HOUSE THAT JACK HAS

ing of other unwise bodily habits. If we become
sufficiently impressed with the necessity of making the
change to persevere in trying to improve, the erect
position will become just as easy and natural as was

the weak one. It is
most important to form
the habit of erect po-
sition early in life, be-
cause the bones are
then comparatively
flexible and readily
adapt themselves to a
change. As we grow
older, they gradually
become harder and
more brittle, making
a change of position
more difficult. It is a
well-known fact that
our bones break more
This, of course, is because

An incorrect sitting position.

readily as we grow older,
they become more brittle.

We have all seen advertisements in newspapers
showing a remarkable contrast in the appearance of
people before and after taking some patent medicine.
If children could look forward into the future and see
what a fine appearance they would make as erect,
strong, and healthy men and women, or how much
less pleasing they would be as awkwardly formed and

EXERCISE

163

perhaps weak or sickly, the advice to " straighten up"
would certainly be given more heed.

Granted now that we have succeeded in forming the
best position and breathing habits, what is the next
step in making
our respiratory
organs furnish us
the largest pos-
sible supply of
air ? In the first
place, we must
not be satisfied
until we are
conscious that
rhythmic move-
ment of the ab-
dominal organs
as we breathe is

An incorrect position for riding a bicycle.

our established habit. Many give much attention
to expansion of the chest. If the crowding downward
of the abdominal organs is secured while breathing,
the best enlargement of the chest is sure to follow.
Then practising such exercises as will best develop the
elasticity of the breathing muscles is the most impor-
tant thing. The diaphragm, the intercostal muscles,
the cartilage, the lung tissue, are all elastic and should
be given abundant opportunity to grow stronger
through use. The country boy helps in this develop-
ment by chopping wood, pitching hay, and other daily

164 THE WONDERFUL HOUSE THAT JACK HAS

chores. All children may develop these important
muscles through running, skating, climbing, and the
various active games that are so enjoyable. Singing
or playing a flute, horn, or other wind instrument is
also excellent, if the breath is taken through the nose.

But even with plenty of such exercises, practice
in deep breathing is of great benefit. The following
exercises are especially good : Standing erect with
hands on the waist, take in long deep breaths through
the nose, and let them out slowly through either the
mouth or the nose. Take in the breath in the same
manner, but let it out gradually in many short succes-
sive puffs through the smallest opening in the mouth.
While walking, take in long full breaths through the
nose, and exhale slowly through the smallest possible
opening of the mouth or through one nostril while
the other is closed. It is well to avoid the practice
of holding the chest long distended, for it makes
extra hard work for the heart. Exercises similar to
all of the above may also be profitably taken when
lying flat on the back or sitting erect in a chair. In
any of the positions described, variety may be added
and b6th singing and speaking improved by using the
voice with scale syllables or with vowel sounds.

The following is one of the very best exercises to in-
crease lung power. Stand erect, holding arms by the
sides. With palms downward, slowly raise hands in
front and as high as you can above the head, rising on
tiptoe so as to take in just as much air as possible.

EXERCISE 165

Then slowly lower hands as far as you can without
bending the knees, expelling the air as the body goes
downward. These movements compel great expan-
sion of the lungs. For this reason the exercise is very
helpful in developing breathing power, when practised
faithfully. If the arms are forcibly crossed just as the
body reaches its lowest point in this movement, com-
plete expiration is greatly assisted. It is far more
necessary for most people to practise for better ex-
piration than for improved inspiration, for it is in the
former that breathing is usually defective. If effective
expiration is accomplished, the inspiration of air will
naturally follow.

All exercises should be taken in pure air and, when
it is feasible, with wide-open windows. One should
begin moderately, gradually increasing the amount as
the muscles become stronger and more accustomed to
the work. It is most surprising how rapidly such
exercises will develop breathing power. Where they
are kept up regularly, even once a day, a gain of several
inches in chest expansion in a few weeks is not at all
uncommon. Gain in expansion, however, is not al-
ways due to increase in size of lungs or chest walls, but
to growth in muscle or to pulling the abdominal organs
up into the chest. Care should be taken to secure the
right kind of development. Otherwise efforts to in-
crease chest expansion may be easily overdone.

Each inch of expansion means greater capacity for
taking into our bodies; every time we breathe, this

166 THE WONDERFUL HOUSE THAT JACK HAS

useful air with all the benefits it can bring. The
engine that propels an automobile is spoken of as one,
two, three, or more, horse-power, according to its pos-
sible strength and speed. Other things being equal,
our power to play, to do, and to enjoy, can be estimated
by the quantity of purifying air with which we supply
our bodies. Shall it be only one horse-power, when
by care and practice we can readily make it more?
Such low power in an automobile would not satisfy
us, if we could honestly obtain one of higher power.
What foolish body builders we should be to estimate
our own gain in power so lightly.

Do we wish to equip our bodies with their greatest
possible air power ? The prescription is easy to remem-
ber. Fully appreciate the power to be gained. In-
telligently set about gaining it. Keep striving for it
unceasingly. Even ten deep breaths every night and
morning will cause remarkable progress. A deep-
breathing exercise at odd times during the day, when
walking, is good. The same exercise upon going into
the out-of-door air for a few moments' change after
long-continued work or study indoors, will always be
refreshing and beneficial. Above all we must not be
satisfied until rhythmic deep breathing is our regular
habit.

Breathing out all the air we can, immediately after
leaving a close street car, a theater, or other crowded
room, and then refreshing the lungs with several long
deep breaths of pure air is also a good practice.

EXERCISE 167

Upon discovering that unclean food has been taken into
our mouths, how quickly we eject it ! We know that
the atmosphere of crowded rooms must be more or less
unclean and poisonous. Certainly, then, we should
quickly expel all we can of the foul air that may be
retained, and eagerly refresh the lungs with extra
quantities of pure air.

Breathing exercises are not usually necessary for
adults engaged in hard physical labor, especially if
their employment be out-of-doors. However, those
whose work is largely mental, or persons who are weak
or not well developed, can improve greatly by prac-
tising them. Growing children can, by such practice,
store up capital in the form of healthy, capacious
breathing organs that will furnish them a most
bountiful supply of life's very best form of wealth,
good health. But some children may say, "I am
growing stronger and broader chested as the years
go by, and my general health is excellent without
giving these matters any particular attention." Some
are fortunate enough to have such good bodies, and
while .deep-breathing exercises might make them even
stronger and healthier, there may be no great need of
care and practice for them.

For children who are naturally delicate, however,
training in regard to position and exercises for the
development of the breathing and other muscles is a
most valuable part of education too often neglected.
Small chests, flat chests, and even deformity due to

168 THE WONDERFUL HOUSE THAT JACK HAS

rickets, a disease which is more common than is sup-
posed, may be remedied by deep breathing. How
encouraging it is for weak, sickly children to know that
with plenty of nourishing food and abundant exercise

out of doors, they may
grow to be healthy and
vigorous. What a sat-
isfaction is the knowl-
edge that many of the
world's most useful men
were children from
whom little was ex-
pected because of poor
health, but who, by
careful living and by
persevering in out-of-
door exercise, developed
into vigorous manhood.
One of the most notable
of such examples is that
of our energetic and
distinguished President,

Theodore Roosevelt. Though fond of active games in
childhood, he could not play as vigorously as did many
of his companions, because of lack of strength. Realiz-
ing that much of the enjoyment in life was derived
from being able both to work and to play one's best,
he determined to make himself strong and vigorous.
With this purpose, he gave much time to out-of-door

Theodore Roosevelt.

EXERCISE 16$

games and sports. Even after completing his college
course, he spent many months on a Western ranch,
where a large part of the day was passed in the saddle.

" What a waste of valuable months for a college
graduate!" one might say at first thought. But let
us see what kind of an investment it was. Persistence
in out-of-door games during school and college life
laid the foundation for good health, while the ranching
experience developed iron muscles and a vigorous
constitution. As Assemblyman, Police Commissioner
of New York City, Assistant Secretary of the Navy,
Colonel of the Rough Riders, Governor of New York
State, Vice-President and President of the United
States, this rugged health has been most useful
capital. The hardships of war in the tropics, the
strenuous exertions of speech-making tours, the vast
responsibilities of the presidency, have all been under-
taken without shrinking and performed with preemi-
nent success. No task has been too irksome, no
undertaking too vast, for his buoyant mental and
physical life.

What has given him this great capability for suc-
cessful achievement? No doubt the college training
has been of great value, but the underlying foundation
was the physical and mental reserve power stored up
during the years of devotion to active, out-of-door
life. Another valuable lesson that the life of our
universally beloved President teaches is that of the
benefit derived from regularly keeping up out-of-door

170 THE WONDERFUL HOUSE THAT JACK HAS

exercise. It is said that this is the one thing he will
not omit. How often have we read of the daily
horseback rides, the tennis and boxing matches, the
long cross-country walks ! These and occasional hunt-
ing trips have preserved vigorous health and enabled
him fully to enjoy the arduous duties of his various
offices and to keep in touch with many other important
interests besides.

The famous author, Sir Walter Scott, is another
well-known example of the beneficial effects of out-of-
door life. On account of extremely delicate health,

a large part of his child-
hood was spent in the out-
of-door country air, where
he developed a deep fond-
ness for walking and riding
through the beautiful high-
land regions of Scotland.
Although lame from baby-
hood, the early years in the
open air helped him to build
such a vigorous body that
in school he was noted for
activity and endurance.
During the first thirty years

of manhood, his literary labors were prodigious, the
English reading world being delighted with story
after story from his pen. Nevertheless, his health did
not suffer, because of the rugged constitution with

Sir Walter Scott.

EXERCISE 171

which the years of life in the open air had equipped
him, and his continued devotion to brisk daily rides
and walks.

At the age of fifty-five, through the failure of a pub-
lishing house with which he was connected, a debt of
$600,000 was suddenly thrust upon him. Many friends
urged that he relieve himself of this crushing load by
going into bankruptcy, and depend upon his popu-
larity to cause people soon to forgive such action.
But Sir Walter Scott said, "No !" The years of devo-
tion to out-of-door exercise had equipped him with
rugged honesty as well as nigged health. With the
lofty courage of the most chivalric knight in his own
stories, he declared that if God gave him health,
the debt should be paid in full, and that no one
should lose one penny on his account. Henceforth his
great aim in life was to pay this vast sum of money by
the work of his pen. During the ensuing years almost
every waking moment was spent in writing, story after
story being published and gaining wide popularity.

An ordinary man could not have endured such
strenuous mental labor. His constitution had grown
so strong, however, through years of devotion to active
exercise in the bracing air, that he was able to keep up
this terrible pace nearly five years, before paralysis
compelled him to stop. He died a few months later,
happy in the thought that the sale of his books would
soon wipe out the debt ; but leaving his friends and
admirers sad in the belief that, had the old habits

172 THE WONDERFUL HOUSE THAT JACK HAS

of daily exercise in the open air been kept up, his life
might have been spared many years. What an in-
spiration for sickly boys and girls is the life of this
great poet and novelist ! Devotion to out-of-door life
enabled him, a puny lad, to become one of the best-
known English authors. The character developed
under such circumstances helped him to furnish an
example of devotion to high ideals of honor and duty
that will be an inspiration as long as the records of his
noble life exist.

The careers of these two eminent men certainly
prove the truth of the old sayings : "The child is father
of the man/' and "As the twig is bent, the tree is in-
clined*" Children who would live the happiest and
most useful lives, should, like them, cultivate a fond-
ness for out-of-door exercises, and persist in gratifying
that love all their lives. Nor is this a hard thing to
do, for what gives more pleasure than active exercise
in the bracing air ? What delight there is in the games
themselves, and how the exercise sends the blood
bounding through the veins, filling every fiber of our
bodies with new life and vigor !

Do we wish to have bodies both strong in action
and powerful in resisting wind and weather? All
may not have such opportunities for out-of-door
exercise as Theodore Roosevelt or Walter Scott had
in boyhood. Still there are some forms that are pos-
sible for everybody. Either city or country children
can scorn to ride to school or any other place, if there

EXERCISE 173

is time to run or to walk. Certainly, unless the weather
is too rainy, this practice will be found beneficial.
"But should we not ride in the warm street cars on
cold winter days?" city children may ask. By no
means ! The colder the air, the more bracing it is.
Boys and girls who hurry on foot to school, breathing
in the exhilarating oxygen, both save the car fare and
store up for the day's work vitality and power that
no amount of money can buy. Fortunate are the
children who, because their parents cannot afford the
necessary car fares, get a larger supply of precious
oxygen ! Unfortunate indeed are those children whose
well-to-do parents do not realize that by enabling
their little ones to avoid exertion in the cold air, they
are unthinkingly depriving them of a great benefit !
Again, all of us can have ,our work out of doors
whenever that is feasible. When obliged to stay
indoors, we can also make sure that the atmosphere
of the room is as pure as possible. Furthermore, all
can form the habit of getting out of doors for some
active exercise whenever freedom from work and other
conditions permit, aiming to cultivate such a love
for some open-air game or sport, that we shall keep it
up regularly as we grow older. Horseback riding is
good, if we can afford it. Tennis, golf, base-ball,
skating, and many others are excellent. That is the
best for each which can be undertaken most readily,
for it is the one most likely to be kept up regularly.
Although, other things being equal, a game having

174 THE WONDERFUL HOUSE THAT JACK HAS

the element of contest is better than exercise which
is not a test of skill, yet even a brisk walk will
suffice when more absorbing exercise is not possible.

Walking is certainly far better than no exercise at
all, and is even to be preferred to games in gym-
nasiums, because the air in the best-ventilated of
such rooms cannot be as beneficial as the pure atmos-
phere outside. Active, out-of-door exercise is an
excellent thing for adults, because it keeps the heart
and breathing muscles strong and in good condition.
Men and women who do not continue some such ex-
ercise after entering business life, in time get out of
breath quickly when some sudden physical exertion
is necessary. This is because the heart and other
muscle tissues have become enfeebled from lack of
use. Such a condition .can easily be avoided by regu-
lar, active exercise.

Let us then persist in forming a love for out-of-door
life, both for the joy it will afford and the larger use-
fulness it is bound to give us. We may not all become
authors so celebrated as Sir Walter Scott, or war-
riors, authors, or statesmen so distinguished as our
versatile and beloved President Roosevelt. Never-
theless, no matter how humble our calling, honest,
useful lives are possible for all. If, like these two great
men, we improve the opportunity to make our bodies
vigorous and strong, like theirs, our lives will become
more honorable and useful than would otherwise have
been possible.

EXERCISE 175

In the Century Magazine of June, 1907, the famous
Australian singer, Madame Melba, gives the following
testimony, which should be of especial interest to girls :

"For perfect singing, correct breathing, strange
as it may sound, is even more essential than a beautiful
voice. No matter how exquisite the vocal organ may
be, its beauty cannot be adequately demonstrated
without proper breath control. . . . Phrasing, tone,
resonance, expression, all depend upon respiration ;
and, in my opinion, musical students, even when too
young to be allowed the free use of the voice, should
be thoroughly taught the principle of breathing.

"Indeed, the science of taking breath is a study
peculiarly suited to the years of childhood and ado-
lescence ; for, apart from other considerations, there
are few things so conducive to good health as good
breathing. And, owing to the greater elasticity of
the human frame in the time of youth, the chest is
then more easily developed and expanded. Any
exercises that give strength to the diaphragm are of
especial value, since this is the chief muscle of inspira-
tion. Expiration, however, is not so easily controlled
as inspiration, and on that score calls for the most
careful practice. . . .

U0f course robust physical health is of paramount
importance. Without it a great vocal career is ab-
solutely barred. ... I admit that there is much in
a singer's life conducive to this physical robustness,
as, for example, the vigorous use of the breathing

176 THE WONDERFUL HOUSE THAT JACK HAS

apparatus. . . . Plenty of fresh air, plain food,
a reasonable amount of exercise, and eight or nine
hours' sleep are all necessary to the young singer,
whose larynx is quick to reflect the general physical
condition.

"At the same time common sense and individual
temperament should be the best of all health rules.
I myself always suffer in a steam-heated apartment ;
I consider the general overheating in America a menace,
and never allow the temperature of my rooms to rise
above sixty degrees ; while at the same time the whole
range of my apartments is continually freshened with
pure air.

"The singer should aim at becoming a hardy plant
rather than a hot-house plant. I know that a girl
with a voice receives a painful revelation of the deli-
cacy of her vocal organs when she passes from a super-
heated room to the low temperature of a winter's
day outside. But I consider dry feet far more im-
portant than the wrapping up of the throat on raw,
slushy days."

CHAPTER XVIII

ADULTERATED AIR — TOBACCO

WE have learned how much pure bracing air has
to do with the enduring strength of the House that
Jack Has, and how the dust and smoke of cities often
hinder its best building work. How unwise it seems
for people knowingly to adulterate the air their bodies
are using ! And yet many do so through the practice
of smoking. Tobacco, the substance most generally
used by smokers, is called a narcotic because of its
peculiar effect on the nervous system. The fact that
severe sickness usually follows the first use of tobacco
is good evidence that it is naturally poisonous to the
human body.

Undoubtedly many tobacco users have lived to a
good old age. That they might huve been healthier
and longer lived without the tobacco is quite probable.
It is also a well-known fact that many of the most
useful old men of the world have been abstainers from
tobacco. Many smokers who have become alarmed
at getting out of breath quickly through any unusual
exertion, have found, on consulting a physician, that
they had a "Tobacco Heart. " This name is applied
N 177

178 THE WONDERFUL HOUSE THAT JACK HAS

to the too rapid and irregular beating of the heart
which is sometimes caused by the narcotic effect of
tobacco on the nerves. In such cases, if smoking is
given up for a time, the heart's action soon becomes
normal ; but, if the harmful habit is continued in spite
of such warning, serious injury may be done. Often
men whose employment makes very little physical
exercise necessary, have not realized the weak condi-
tion of their heart until refused life insurance on this
account.

In a magazine article published February, 1897,
Professor J. W. Seaver, Director of Yale University
Gymnasium, gave some remarkable information con-
cerning students who were tobacco users. For nine
years he had kept careful record of the age, height,
weight, chest girth, and lung capacity of all stu-
dents who entered that university. He also recorded
whether they had used tobacco before coming to
college. According to his records, the smokers who
entered Yale during that period averaged fifteen
months older than those who were non-users of tobacco.
This would certainly seem to prove that the tobacco
habit hinders boys from making their best progress
in school.

The measurements he made of the students who
entered, showed that while the smokers were, as a rule,
somewhat heavier, their average height and lung
capacity were both considerably smaller. Now as
they were, on the average, fifteen months older, they

A D UL TERA TED AIR — TOBA CCO 179

naturally should have been both taller and of greater
lung capacity.

Professor Seaver also kept accurate record of the
physical development made by the young men while
they were attending college. To find out what effect
tobacco might have in this respect, he grouped them
into three classes ; namely, those who never used
tobacco, those who had used it for at least a year,
and those who used it irregularly. His records showed
that those who never used it increased 'in weight about
one-tenth more than those who had used it for a year
or more, and nearly seven-hundredths more than those
who used it irregularly. In height, the gain of the
non-users was nearly one-fourth more than that of
those who had smoked a year or more, and a trifle
over one-tenth more than that of the irregular user.
The gain in girth of chest for the non-users was slightly
more than one-fourth greater than that of the irregular
smokers. But the gain in lung capacity for the non-
smokers was greatest of all. In this respect they
were more than three-fourths ahead of the year or
more smokers, and almost one-half better than the
irregular smokers.

Did the non-smokers also show greater ability as
students? Out of the hundred men who took the
highest rank at Yale while Professor Seaver was keep-
ing these records, only five were smokers. The other
ninety-five never used tobacco. Of all the students
taking rank below this hundred, however, three-fifths

180 THE WONDERFUL HOUSE THAT JACK HAS

were smokers. Dr. Hitchcock of Amherst College
has obtained similar figures from records kept of
students who were gaining an education there. Surely
any boy who wants to be able to do his best, either
in play or at study, can make Professor Seaver's
conclusions the very best of reasons why he will not
begin to use tobacco in any form.

Indeed, the bad effect of tobacco on the physical
and mental development of boys is so well known
that the law makes its sale to children a misdemeanor
punishable by fine or imprisonment. And such an
act should receive the severest punishment, for tobacco,
especially in the form of cigarettes, stunts children's
growth. It also dulls their minds, and makes them
listless and inattentive. Boys often commence smok-
ing in the belief that it will make them appear manly.
On the contrary, it takes away from their manly ap-
pearance by causing unnatural pallor and thinness.
Besides this, its effect on their wills may be so weaken-
ing that often boys who would not otherwise have
stooped to anything low or impure, disgrace them-
selves and their friends by doing mean and vicious
things.

The odor of tobacco is very penetrating, being
noticeable in both the clothes and the breath of its
users. Smokers and their immediate family and
friends get accustomed to this odor, but it is fre-
quently disliked by others. One of the unfortunate
things about the smoking habit is that those who

ADULTERATED AIR — TOBACCO 181

are fond of tobacco sometimes forget that it may be
offensive to others, and smoke in public conveyances
or meeting places without considering that others
present may prefer not to have the air made less pure
by ill-smelling smoke.

The habit of chewing tobacco is probably much
less common than smoking, but it has all the bad
features of the latter and is certainly much more
offensive. That smoking tobacco is an expensive
and more or less untidy habit cannot be denied.
That we often meet with men who wish they had never
started the habit, and rarely, if ever, find one who
does not regret having burned his money up in this
way, are facts well worth considering.

The following conclusions may be readily made
from the above facts. Genuine lovers of cleanliness
should avoid a habit that may cause them to be
offensive to others. Genuine lovers of pure air should
not begin a practice that will interfere with their
getting the fullest enjoyment of this best gift of na-
ture to their bodies. Genuine lovers of perfect health
should beware of a custom that has injured many
others, and may weaken their bodies. Most important
of all, boys should shun the tobacco habit as they
would smallpox or other dangerous disease, for it may
easily do undeveloped bodies even greater harm.
Surely all should remember that air is the most im-
portant element in body-building. We would not
think of adulterating the bread we eat by mixing

182 THE WONDERFUL HOUSE THAT JACK HAS

tobacco with its flour, nor should we be any less par-
ticular about the air we breathe. When asked if smok-
ers were desirable members of his polar expedi-
tions, Commander Robert E. Peary replied: "As
for taking a man with me who is dependent on the
use of tobacco, I should as soon think of taking a man
who had to have pie."

CHAPTER XIX

THE LARGEST COMPONENT OF JACK'S HOUSE — WATER

WATER is the largest component of the Wonderful
House that Jack Has. How much this common
liquid has added to our pleasure since babyhood !
In summer, we have sailed
tiny boats and gone swim-
ming in it. In winter,
many a merry hour of
skating on its frozen sur-
face has been our delight.
How often, when we have
been tired and thirsty, it ^^
has revived and strength- ^s"

Sailing tiny boats.

ened us ! We, perhaps,

have never thought why a glass of water is so refresh-
ing, though the pangs of thirst have told in no uncer-
tain way that it is absolutely necessary to our health
and comfort.

If two-thirds of a house were wood, and a certain
amount were worn off each day, the portion lost would
have to be replaced, or it would soon tumble down.
Now, strange as it may seem, chemists estimate that

183

184 THE WONDERFUL HOUSE THAT JACK HAS

at least two-thirds of the human body is water. Blood
is nearly four-fifths water, and flesh, cartilage, and
even bone, all have a share. In fact, if all the water
were to be pressed out of the tissues of a healthy
person weighing one hundred twenty pounds, the
substances remaining would not altogether amount
to more than forty pounds.

As the body is continually giving out water through
the skin, lungs, and kidneys, it must frequently receive
a new supply to keep up the normal proportion of
two-thirds. A dry, parched feeling in the mouth
and throat is a warning that the proportion of moisture
has been reduced below the normal amount, and that
the loss must be supplied if we are to feel comfortable.
From our study of foods, we know that bread, meat,
and vegetables all contain water, and that a part of
the body's need for this fluid is supplied by them.
The various liquids drunk during the day furnish the
remainder.

Why are we, as a rule, thirsty so much more often
in summer than in winter ? Simply because the greater
amount of water lost in perspiration must be supplied.
For a similar reason, we drink more freely when work-
ing or exercising than at times of slight activity.
At night there is normally the least craving for water,
because the body, being in a state of rest, loses but
a small amount through the pores of the skin.

But water performs other important services in
Jack's House. We know that it is used to soak up

WATER 185

dirt from soiled clothing. Making other substances
become a part of itself in this way is called dissolving,
or taking into solution. Notice how much salt, sugar,
or other substance a glass of water can take into
solution. This is an interesting experiment that all
can try. It is because of this dissolving power that
water is so useful in cleaning floors, furniture, and any-
thing else that is soiled. On account of the same
quality it is able to carry away waste and filth from
our homes through the sewer pipes.

A great deal of water must be used in bathing, if
we are to keep our skin clean and wholesome. It is
also just as necessary to make free use of this dissolv-
ing liquid to keep the inside of our bodies in a clean,
healthy condition. In studying about How Jack's
House Builds Itself, we found that it must get rid of
certain harmful acids, poorly digested materials, and
other waste products. Water is an important aid
in getting these out of the body. As it is able to soak
up dirt from clothes and carry waste through sewer
pipes, so it can take up acids and other injurious or use-
less substances, and carry them from the body through
the kidneys, lungs, and skin. It may also be of great
assistance to the intestines in getting rid of the solid
waste products of digestion.

Any boy knows that a bicycle runs its best when all
the parts are thoroughly clean. Like the bicycle,
our bodies can perform their best service when kept
thoroughly clean in all their parts. Drinking freely

186 THE WONDERFUL HOUSE THAT JACK HAS

of pure water is one of the greatest helps in accom-
plishing our inner house cleaning. In a previous
chapter we read that drinking too freely of water at
meals may be an injurious practice, because, if cold,
it is likely to lessen the supply of digestive fluids, and,
if taken in too large quantities, it may over-dilute
them.

But a glass or two of water just before retiring at
night, or two or three glasses a half hour or more
before meals, especially before breakfast, are most
effective in keeping the inside of our bodies clean and
healthy. At such times the work of stomach-di-
gestion of the previous meal is nearly or entirely com-
pleted. The water helps to cleanse the various organs
and tissues through which it is carried, and also stimu-
lates the kidneys to remove injurious products from
the blood. Thus, this liquid, so commonly used to
clean the outside of many things we can see, is equally
useful in cleaning the inside of our bodies which we
cannot see. There are people who get into the habit
of drinking little or no water except what is in their
coffee or tea. Some insidious disease forces them to
consult a physician, when they discover what a serious
mistake they have been making and how much benefit
they might have derived from drinking a plentiful
supply of pure water.

But what about the temperature of our drinking
water? Is that of any particular consequence? It
certainly is, for the stimulating effect of water depends

WATER 187

upon whether the difference of its temperature and
that of the body is great enough to affect the nerves
and muscles. When it is enough colder or warmer
than blood heat to stimulate the lining of the mouth
and stomach, the nerves and muscles along the digestive
canal are affected in a similar way. In fact, if the
intestines are not regularly and freely discharging the
waste products of digestion, a cup or two of cold or
hot water a half hour or more before breakfast is often
a most effective help. Of course, water should not
be hot enough to burn, and refreshingly cool is better
than ice cold. When either very hot or very cold, it
should be drunk slowly.

Hot water will take more materials into solution;
but many prefer cold water, because of its pleasant
taste and its tendency to give the lining of the di-
gestive canal a more vigorous tone. We all know
how refreshing cold water is to our hands and face,
and can readily understand why it may have a similar
effect on the mucous lining of the digestive organs.
How much better it is to assist the cleansing of the
inside of our bodies by the abundant use of water,
than by taking patent medicines and other drugs !
The drugs whip the glands into pouring out extra
large amounts of dissolving fluids. As a natural
consequence, they must rest to recover from such
unusual exertion, and so are not fully ready to take
care of the next meal when it reaches them. The
water, on the contrary, simply affords a natural stimu-

188 THE WONDERFUL HOUSE THAT JACK HAS

lant, and by softening the contents of the digestive
canal, it aids in the expulsion of waste.

There may, of course, be times when medicine is
necessary to help in our internal house cleaning; but
it should be prescribed by a physician, or at least be
something of well established value in the household.
The habit of taking doses of any kind should be care-
fully avoided. Our bodies are wonderful self-oiling,
self-cleansing machines. Furnish them an abundance
of air, water, exercise, not too much food, and suffi-
cient rest, and they are likely to continue strong, clean,
and healthy. These are the natural ways to build
and repair them. Medicines should be rarely used
unless a doctor advises. Of this we may be certain :
if we learn to make the right use of these common
building and repair materials, we shall be so strong
and well that spending money for medicine will rarely
be necessary.

Let us review our knowledge of this useful liquid.
Where does it come from ? Is it all alike and equally
beneficial? We have all seen steam come out of the
teakettle and condense into water again as it strikes
the cold surface of the window. Water that is con-
densed from steam is called distilled water, and it is
very pure, for whatever mineral or other substance
might have been in solution before the steam was
formed, was left behind.

That greatest of all fires, the sun, is constantly
causing moisture to rise from that greatest of all tea-

WATER 189

kettles, the ocean, and from other bodies of water as
well, the salt and other substances in solution of
course being left behind. When clouds of this moisture
come in contact with cold currents of air, condensa-
tion ensues, and water falls to the ground in the form
of rain, hail, or snow. Rain would be as pure as dis-
tilled water, if it did not bring along ammonia, dust,
and other substances that are in the air. How clean
and pure the air seems just after a hard rain storm !
This is because the rain has given it a thorough
cleansing.

Much of the water that falls from the clouds drains
into small streams, and finally reaches the ocean.
A considerable quantity soaks down into the earth,
however, collecting in some rocky region through
which it cannot pass. Here it forms the sources of
various wells, or bubbles out of lower ground in the
form of springs. In passing through the ground, the
substances brought with it from the air are filtered
out, but it oft'en dissolves others in the earth through
which it passes. Water that has taken up considerable
lime or other mineral matter in passing through the
earth is called hard water. That which has very little
mineral substance in solution is called soft water.
Some waters have taken up salts, sulphur, or other
mineral matter that gives them valuable medicinal
qualities, and so sanitariums are built near such springs,
and their waters often have a large sale.

Why does the housewife prefer soft water for wash-

190 THE WONDERFUL HOUSE THAT JACK HAS

ing? Because it has less mineral substance in solu-
tion, and hence more readily takes up dirt from soiled
clothes. For a similar reason, soft water is often pre-
ferred for drinking, and distilled water, as far as dis-
solving power is
concerned, is bet-
ter still. The
salts of lithia in-
crease the dis-
solving powers of
water, and, on
this account,
much lithia water
is drunk.

A. good way to kill germs in drinking water — boil One thing Oil
twenty minutes. i • i -i i

which all are

agreed is that water polluted by waste material from
the human body should be avoided. Such water may
come from wells situated near out-houses or cemeteries.
This waste material may be in city water when the
source of supply is some river or other stream into
which sewage is drained. The danger most to be
feared from drinking such water is typhoid fever, be-
cause the germ of this disease is often in the waste
that passes from the intestines of human beings.
When there is any reason to fear that the drinking sup-
ply is polluted from sewers or any other source, it
should be boiled about twenty minutes after the steam
begins to rise. This will kill all germs. Another bene-

WATER 191

fit from boiling drinking water is that some of the sub-
stances in solution are deposited, both the clearness of
the water and its dissolving power being improved.
Filters are also often used to purify drinking water.
When we consider that thousands of deaths from
typhoid fever occur yearly, the necessity of being
careful about our drinking water can be easily appre-
ciated. The whole world marveled at the compara-
tively small number of deaths from disease in the
Japanese army during the Russian-Japanese war.
When a new camp was pitched, the drinking water
was examined, and if disease germs were found, it
was purified before being used for drinking. This pre-
caution prevented much sickness.

Drinking water should not be cooled by putting in
ice that has been cut from sewage-laden streams, as
freezing does not necessarily kill typhoid fever germs.
When the purity of the ice is in doubt, placing a bottle
of water on the ice is a safer way of cooling than putting
ice in the water. Water that has remained in water
pipes all night should not be drunk, as it may have
dissolved lead, which is poisonous. By allowing it
to run a few moments before the teakettle or pitcher
is filled, danger from this source is avoided. Water
very readily takes up gases or bacteria that may be in
the air, and for this reason should not be left long
uncovered when it is used for drinking. Such care
is especially necessary in the sick room.

Why is it better to force drinking water from a well

192 THE WONDEEFUL HOUSE THAT JACK HAS

with a pump than to draw it in a bucket? Because
when a bucket is used, the top of the well is more or
less open, but a tight covering is possible around a
pump. It is also a good plan to have the surface
surrounding the top of a well slope away from it.
Such grading causes the waste water to drain off instead
of flowing quickly back into the well and perhaps carry-
ing impure substances with it. Melted snow does not
make as pure drinking water as a good supply from
underground, because the substances taken up during
its passage through the air have not been filtered out
by the earth. The same thing is usually true of stored
rain-water.

Thus far we have considered the value of water to
the inside of the body. Let us now see how it per-
forms another very useful service in helping to keep
the outside clean and healthy. And what an inter-
esting outside covering the skin is ! Its outer or thin
layer, called the epidermis, is the part that is raised
by a blister, and its chief use is to protect the under
layer, called the dermis or true skin. The under side
of the epidermis is uneven, and the cells of which it is
composed are constantly working up to the surface
and being shed. The dermis with the underlying fat
serves as a protection to the body.

The skin contains two sets of tubes called the per-
spiratory glands and the oil glands. The perspiratory
glands are small tubes lying deep in the true skin or
the fat beneath. An outlet, or duct, runs from each

WATER 193

in a spiral manner to the surface of the skin. It
has been estimated, that if all these glands, which
a body of average size contains, were placed end to
end, they would reach twenty-eight miles. What a
remarkable arrangement this system of glands is !
How important it is that they should always be in
the best condition for work can be judged from the
fact that with the kidneys and lungs they form the
sewers through which the water of the body and any
substances that it has taken into solution are dis-
charged. Great pains are taken to prevent the sewer
pipes of a dwelling from becoming clogged, and when
for any cause they are stopped up, no time is lost in
clearing away the obstruction. That we should be
even more particular with the sewer pipes of our bodies
can be easily understood.

It is well known that waste water given out through
the pores is commonly spoken of as sweat or perspir-
ation. On warm days or when we are exercising
violently, perspiration can be seen or felt on the skin.
At other times the pores of a healthy skin give out
water, but in such small quantities that it is called
insensible perspiration. Like watery vapor from the
lungs, it sometimes has a disagreeable odor which is
noticed after perspiring freely. Though the water
evaporates, substances that it had in solution remain
on the skin or underclothing. But what other use have
these miles of pores ? They perform another great ser-
vice in so regulating the body's heat that in health it

194 THE WONDERFUL HOUSE THAT JACK HAS

normally remains at a temperature of ninety-eight
and six-tenths degrees, without regard to weather,
rest, or exercise. Suppose there were a stove that
would increase or decrease its heat to remain ninety-
eight and six-tenths degrees, regardless of the tem-
perature of the room in which it was placed, what
a fine invention it would be thought !

The pores of our skin are the safety valves in help-
ing Jack's House to be just such a stove. We know
that insensible perspiration is continually passing
from the body. Now when our body's temperature
rises above ninety-eight and six-tenths degrees because
of heat or exercise, these glands pour out so much ad-
ditional perspiration that all the heat not needed to
keep up the normal temperature is expended in evapo-
rating this water from the skin. How necessary the
work of these glands is to our life and comfort, may
be judged from the fact that if the skin were covered
with any substance that would stop up all the pores,
death would soon follow.

Of what use are the oil glands? They secrete
a fluid that lubricates and softens the skin. If oil
and the scales that are shed by the skin are allowed
to collect on its surface, they form a covering which
tends to obstruct the pores and interfere with the
proper performance of their work. When such a
condition is allowed to continue, the kidneys and lungs
are given an abnormal amount of labor in getting rid
of the liquid waste of the body. As a natural con-

WATEE 195

sequence, one or both of these important organs may
in time become diseased, especially if one's work is not
in the purifying out-of-door air. Some persons try
to improve their complexions by applying powder or
paint ; but as such a practice tends to obstruct the
pores, it is likely to prove an injury instead of a help
to the appearance of the skin.

It is generally known that bathing is the best way to
keep the perspiratory glands open and healthy. But
how often should baths be taken? We have learned
that insensible perspiration, oil, and scales are being
constantly given off by the body. It is evident, then,
that daily bathing of the entire body is essential for
cleanliness and health. Many people wash their
hands and face several times daily, because dust and
dirt show on them, but are not as careful about parts
of the body that are not visible. Surely when one
considers that the skin is giving off impurities con-
tinually, the need of bathing the entire body at least
once a day is plain. Who has not seen a baby enjoy-
ing its daily bath? How carefully the watchful
mother bathes the little one each morning, and how
much the babe is helped in gaining health and strength !
The morning bath is truly a custom that may be con-
tinued always with great profit.

Baths are spoken of as tepid, warm, hot, or cold.
We shall now learn about the value of each, and when
and how to take it. Tepid water cleanses the skin,
but, as it is neither hot nor cold, has little stimulat-

196 THE WONDERFUL HOUSE THAT JACK HAS

ing effect. Warm water cleanses more quickly and
thoroughly than tepid. It also induces more blood
to come to the surface of the skin; without greatly
stimulating the action of the heart. For this reason,
it has a quiet, soothing effect on the nervous system,
being useful not only in cleansing the skin, but also
in helping to bring restful sleep. People troubled
with insomnia often find that a warm bath just before
retiring is an excellent help in gaining a good night's
sleep, for uneven circulation or too much blood in the
head is often the cause of sleeplessness.

Hot water cleanses the skin more readily than warm,
and also has a much greater effect on the heart's action.
On this account, it is not as restful to some people,
making them wakeful if taken just before retiring.
A hot bath causes a profuse flow of perspiration.
Consequently it relieves the body of impurities, and,
if taken in time, often prevents a cold. Where there
is not opportunity for a full tub bath, soaking one's
feet in hot water will frequently ward off a cold, and
will likewise prove a valuable aid in inducing sleep.
Usually the best time for warm or hot baths is just
before retiring at night, or at least two or three hours
after meals. If they are taken near meal time, the
extra supply of blood drawn to the surface of the
body may hinder digestion.

Cold baths do not cleanse the skin as well as the
other kinds that have been mentioned. However,
when taken daily, and followed by thorough rubbing,

WATER 197

as they always should be, they keep the skin in ex-
cellent condition, especially if one also takes a hot
bath once a week. Some gymnastic exercises to
stimulate the circulation should precede a cold bath.
Wetting the head, face, neck, and arms with cold
water before getting into the tub is also a wise pre-
caution. This is likewise a good thing to do before
going in swimming, even on the warmest days. Daily
cold baths cleanse the skin and are an excellent means
of gaining strength and vigor for the entire body.
In the morning before breakfast is the best time to
take them. Their first effect is to drive blood from
the skin to the interior of the body. One's breathing
becomes deeper, first quickening but afterward be-
coming slower. On getting out of the bath, the arteries
near the surface of the body dilate, causing the skin
to grow red with blood. The bather then experiences
a delightful feeling of warmth and exhilaration. This
is called the reaction, and without it the practice
would prove harmful.

It is wise to begin the habit of taking cold baths in
summer, for the body gradually becomes used to cold
water as the fall and winter months follow. When
convenient, the best plan is to get into a tub of cold
water; but where this is not feasible a sponge bath
is a good substitute. After cold water has been applied
to the entire surface of the body, the skin should be
vigorously rubbed with a coarse, dry towel. A cold
bath of any kind is not complete without such rubbing.

198 THE WONDERFUL HOUSE THAT JACK HAS

The friction thus caused aids in the cleansing, improves
the circulation, and also helps to give tone and life to
the glands. The cold shower bath is excellent, but
few have such a privilege at home.

The bath in a tub of cold water gives a greater re-
action and is more stimulating than either the sponge
or the shower bath. One of the greatest benefits
from cold baths is the power they give to resist cold.
Those who take them do not often have the common
malady known as a cold. Their bodies, having be-
come accustomed to sudden changes of temperature,
are not' easily affected by draughts. It is a fact that
persons in delicate, health, threatened with consump-
tion or other serious disease, have helped to make
themselves strong and vigorous by taking the morning
cold bath. It is safe to say that those who have be-
come accustomed to this healthfully stimulating prac-
tice would willingly give up any physical pleasure of
the day rather than the morning bath. That so few
people make use of this simple health giving custom
is either on account of the time and trouble necessary,
or because they do not appreciate how much real joy
and zest it might add to each day's living.

The practice of cleansing the body by baths that
cause a copious flow of perspiration is very general.
Sometimes this is done by going into rooms rilled
with steam. These are called Russian baths. Often
air of a very high temperature is used instead of
steam. The latter are known as Turkish baths.

WATER 199

Both cause a free flow of perspiration, that of the
Turkish bath being greater, as dry air naturally
takes up moisture from the skin faster than air that is
full of steam. After the bather has stayed in the
steam or hot air room until he has perspired suffi-
ciently, he is thoroughly rubbed. An attendant then
cleanses his skin with soap and tepid water. After
going into the steam room cold
water is applied, and after a
thorough rubbing, he is ready for
a good night's sleep. Probably all
large cities of the United States
have one or more public baths of
this kind. That they are very
beneficial both in cleansing and in
stimulating thfe body can be judged
from their large patronage.

What is known as the cabinet
bath is an excellent home substi- Vapor Bath,

tute for the Russian bath. The cabinet is large enough
comfortably to inclose a person in a sitting posture.
It is usually made of rubber cloth and has an open-
ing in the top through which the bather's head
protrudes. A chair is put inside the cabinet and an
alcohol lamp having a small basin of water over its
flame is placed underneath. After getting inside the
cabinet, the bather arranges the fastenings so as to
keep the steam from escaping and stays until the de-
sired amount of perspiration has flowed. After com-

200 THE WONDERFUL HOUSE THAT JACK HAS

ing out, the cleansing process is continued with soap
and tepid water, usually followed by a cold sponge
bath and energetic rubbing with a coarse towel. In
this, as in other warm baths, perspiration flows more
freely if several glasses of water are drunk just before-
hand. Wood alcohol should not be used as the fuel
for such a bath, for its fumes are said to be injurious,
especially to the eyes.

The cabinet bath has several advantages in com-
parison with the public Russian or Turkish. The
only expense is a few cents for the alcohol burned,
while the public baths usually cost seventy-five cents
or more. A person jn the cabinet bath breathes the
pure, normally heated air of the home bath-room.
In the public baths, the air breathed is necessarily
very hot and sometimes not pure. While one may not
have an attendant to give the strenuous massage re-
ceived at public baths, he may derive benefit from
performing this work for himself. Children who play
hard out of doors, or adults doing active physical
labor, usually perspire enough without such baths.
For persons engaged in work requiring chiefly mental
effort, a weekly bath of this kind, especially in the
colder months, is very beneficial. It purifies, rests,
and strengthens the entire body. It is also one of
the very best beautifiers of the skin and complexion,
because it stimulates the pores to an active, healthy
condition.

How many other benefits of this useful liquid friend

WATER

201

might be mentioned ! Cold water quickly takes the
numbness out of frozen hands or feet. Drinking a
bowl of hot or tepid water will often relieve a head-
ache by carrying the offending substance from the
stomach or caus-
ing it to be
ejected. A bot-
tle of hot water
placed next to
any part of the
body suffering
from pain or
congestion often
brings quick re-
lief. These sim-
ple water reme-
dies, so easily
prepared, are
frequently as ef-
fective as costly
medicines, and
far better, be-
cause they do not unduly tax the body. " In these and
in many other ways that might be mentioned, water
helps to protect our bodies by keeping them in good
condition.

A familiar advertisement of a toilet article says, —
"The first step away from self-respect is lack of care
in personal cleanliness. The first move in building

Benjamin Franklin.

202 THE WONDERFUL HOUSE THAT JACK HAS

up proper pride in man, woman, or child is a visit to
the bath-tub. You cannot be healthy, or pretty,
or even good, unless you are clean." Perhaps a better
ending would be, "You cannot be your healthiest,
prettiest, or best, unless you are clean." Surely the
old saying, " Cleanliness is next to godliness/' should
always be remembered and unceasingly practiced.

In his interesting autobiography, Benjamin Frank-
lin tells of some fellow-workmen in a London shop
who drank much alcoholic liquor, thinking it made
them strong. These English workmen were greatly
astonished to find that the "Cold-Water American,"
as they had deridingly dubbed him, because he drank
no strong liquor, easily carried printing " forms" that
they could manage only with the greatest difficulty.
He also relates how he told them that they could get
much more strength from eating a penny's worth of
bread than from a quart of liquor that cost ten times
as much. This great statesman and philosopher
taught many useful lessons, but none that were wiser
or more practical. Truly, this common, sparkling
liquid is one of our strongest and best building allies.
As the days and weeks go by, we can, if we will, let
our knowledge of its usefulness help to keep us
healthy, happy, and wise.

CHAPTER XX

OUR WONDERFUL RIVER OF LIFE AND MARVELOUS
TELEGRAPH SYSTEM — THE BLOOD AND THE NERVES

WE have learned how to aid Jack's House in build-
ing and repairing itself, and why we should always
keep it clean and wholesome. Now in what ways
may this wonderful house be protected from the vari1
ous hurts and diseases that are likely to come? As
a first step toward an understanding of this important
question, let us get better acquainted with our wonder-
ful river of life.

What is our wonderful river of life? The blood,
of course, because it carries building material and
oxygen to every part of the body, and takes away
carbonic acid gas and other poisons that would destroy
life. If our only way of getting food were from the
delivery wagon that brings it to the door, the amount
we could have at our daily meals would depend upon
what this food vehicle brought, and how regularly
it came.

In a similar way, the amount of building material
the various parts of our bodies receive, depends entirely
upon how freely and regularly this wonderful red river

203

204 THE WONDERFUL HOUSE THAT JACK HAS

of life brings such material and carries away the waste
products. As long as a normal supply of pure blood
continues to come to any part of the body, that part
will be warm, healthy, and vigorous ; but it will weaken
or die as the usual amount lessens or fails altogether.

In a previous chapter we read that the passing of
the blood from the heart through the arteries, capil-
laries, and veins back to the heart again is called the
circulation. We also learned that the pumping or
beating of the heart is the force that propels the blood,
and that its passage is helped by the elastic arteries
vibrating along their course.

The arteries have small muscles that by relaxing
and contracting allow these blood canals to grow larger
or smaller, thus increasing or decreasing the amount
that flows through them at any particular time. Ex-
ercise of any part quickly increases the supply of
blood there. This follows because muscles, when
active, require a larger amount of blood than when at
rest, and the arteries expand to allow the increased
supply to come. Rubbing or massage also stimulates
the free flow of blood in the part of the body to which
it is applied, for friction tends to relax these little
controlling muscles. Hot-water bags or hot cloths
are good remedies in colds or other congestive troubles,
for applying heat to any part of the body also causes
the arterial muscles to expand and allow a larger
supply of blood to pass.

On the contrary, cold, by contracting the arterial

THE BLOOD AND THE NERVES 205

muscles, lessens the blood supply of the surface of the
body. Wet garments, too; have a similar effect,
because some of the heat of the body next them is
used in evaporating the water. On that account,
the temperature of the skin is lowered, the amount
of blood being made less, as the cold contracts the
arterial muscles. Binding the arteries by wearing
tight garters, belts, corsets, or other clothing is a
hindrance to free circulation that all can avoid. How
foolish we should think a hungry person who obstructed
his walks or doors so that little or no food could be
brought to him by the delivery man ! Keeping blood
from the hungry tissues by wearing tight clothing of
any kind is just as unwise.

An acquaintance with our marvelous telegraph
system is another important step toward a better
knowledge of how we may protect Jack's House. How
curious ! Have we really anything like a telegraph sys-
tem in our bodies? We certainly have, and a more
remarkable one than has ever been made by man. The
central office is the brain, and the main wire, the spinal
cord. This wire is protected by the vertebrae of the
spine (backbone) through which it runs. Numerous
smaller wires, or nerves, branch off from this all along
its course, dividing and subdividing until every part
of the body, no matter how small or how distant, is
reached. Sub-stations, called ganglia, are situated in
various parts of the body, being especially numerous
in the back.

206 THE WONDERFUL HOUSE THAT JACK HA8

The general arrangement of the nervous system (viewed from behind).
Showing the brain, the spinal cord, and the chief nerves that branch from it.

THE BLOOD AND THE NERVES

207

The next time you have chicken for dinner, separate
the vertebraB of its neck, and notice
the pithy cord extending through the
center of these bones. It is the
chicken's main telegraph wire, or
spinal cord, which is very much like
ours in appearance, though, of course, D
smaller.

The brain, the ganglia, and the spi-
nal cord with the thousands of nerves
extending from it, form what is com-
monly called the Nervous System.
When we see, hear, or smell any-
thing, the nerves of the eyes, ears,
or nose carry the information to the
brain. When a feeling of heat, cold,
pain, or any other sensation is re-
ceived, the brain is at once made
aware of the fact through the nerves
near the surface of the body. Nerves
accompany blood-vessels everywhere
in the body. They help control the
blood supply by telegraphing to the
brain the needs of the various parts,
and carrying back to the arterial
muscles the command to relax or
contract.

Knowing how the brain controls The backbone or spinal
all the muscles and other organs, column — side view,

208 THE WONDERFUL HOUSE THAT JACK HAS

we can realize the importance of the nervous sys-
tem and be very careful to protect it. Although nature
has strongly fortified the brain with the skull, and the
spinal cord with the backbone, yet we should take
especial care to guard these regions from injury. A
hard blow or a fall might cripple one for life.

CHAPTER XXI

CLOTHING AS A PROTECTION TO JACK'S HOUSE

THE normal temperature of our bodies, ninety-eight
and six-tenths degrees, is almost always higher than
that of the surrounding air. On this account, the
heat made by the union of oxygen and bodily tissues
would generally escape too quickly, if there were no
outside covering to prevent. The fur of animals and
the feathers of birds sufficiently regulate the passing
of their bodily heat. Man, having only a thin, delicate
skin for an outside covering, must conserve the warmth
produced by combustion in his body by means of
clothing.

People often speak of wearing apparel as warm or
cold, but clothing does not give warmth of itself. Its
power to keep us warm depends entirely upon how
slowly or how rapidly it allows the heat generated in
our bodies to pass away. Feathers and fur are very
poor conductors of heat, and make very warm clothing.
Dry air not in motion is also a very poor heat conductor.
Consequently cloth having numerous air spaces makes
warm clothing, while fabrics so closely woven as to
contain but a small number of air spaces are better

p 209

210 THE WONDERFUL HOUSE THAT JACK HAS

conductors of heat, and hence make cooler clothing.
Because of the non-conducting power of dry air, two
or more thin garments or quilts are warmer than one
of thickness equal to all the others. For a similar
reason, a loose garment is warmer than a tight-fitting
one.

Woolen naturally contains numerous air spaces, and
so is warm clothing. Cotton, linen, and silk, being
usually more closely woven, are cooler clothing. When
any of the last three is woven into a mesh-like cloth
containing numerous air spaces, it is much warmer
clothing than in the ordinary close weave. Dark-
colored cloth absorbs the sun's rays to a much greater
extent than fabric of light color, and, for that reason,
is warmer. These facts explain why fur and woolen
material are so generally wrorn in cold weather, and
light-colored cotton and linen in the warm months.

In a previous chapter, we read how the numerous
pores of the skin are continually giving out perspira-
tion containing bodily waste and impurities. On this
account, most civilized people wear next to the skin
underclothing of such weight and texture that it
can be easily and frequently washed. Undergarments
should not allow heat to pass off too quickly from our
bodies. Neither should they prevent its passing
to such a degree that any portion of the body will
become uncomfortably warm. Underwear should also
take up moisture readily and permit its rapid evapo-
ration. This is important, because, as moist air is a

CLOTHING 211

good conductor of heat, damp garments quickly cool
the surface of the body. Underclothing should also
be capable of frequent and thorough cleansing on
account of the impurities taken up from the perspira-
tion.

The fabrics commonly used in manufacturing un-
derwear are woolen, cotton, and linen. Many think
woolen best for a cold, damp, or changeable climate,

Picking cotton.

because it is a poor conductor of heat, and does not
cause colds by suddenly chilling the body through too
rapid absorption and evaporation of perspiration.
A generally admitted objection to woolen undergar-
ments is that they shrink in boiling water, and so
cannot be as thoroughly cleansed as other fabrics.
Even when carefully washed in tepid water, they
gradually shrink. Shrinking makes woolen fabric

212 THE WONDERFUL 'HOUSE THAT JACK HAS

less porous, till it becomes a sort of felt, and is conse-
quently less desirable for underwear.

Many persons do not like woolen underwear, because
its fiber irritates their skin or because it keeps them
uncomfortably warm. Cotton is a fabric often sub-
stituted. Unlike woolen, it can be thoroughly cleansed
in boiling water without shrinking. Being of closer
weave than wool, it is a better conductor of heat,
and hence makes cooler clothing. It also has the ad-
vantage of being cheaper. Cotton mesh underwear is
warmer than the ordinary close weave on account
of the many spaces it affords for dry air.

The so-called Linen Mesh underwear is very popu-
lar with many who have worn it. Numerous air
spaces make this cloth an excellent regulator of bodily
heat. The claim is made that it absorbs and evapo-
rates perspiration much more readily than either
woolen or cotton, and for this reason interferes less
with the natural functions of the skin. People who
have changed from thick woolen to linen mesh, even in
the coldest months of the year, testify that it is entirely
satisfactory as regards warmth, and that they have
been much less subject to colds than they were when
wearing woolen. It can be cleansed in boiling water
without shrinking, but is not as durable as either
cotton or flannel of the ordinary weave. It is also
more expensive than either. Nevertheless, few who
have worn linen mesh underwear would change to
woolen or cotton, for their gain in health and

CLOTHING 213

comfort more than counterbalances the extra ex-
pense.

Underclothing worn in daytime should not be kept
on at night. If the garments worn next the skin
during the day are hung at night where air, coming in
at the open window, can do its purifying work, they
will be cleansed of much of the impurities taken up
from the perspiration during the day. For a similar
reason the nightclothing, and the bed clothes as well,
should be thoroughly aired in the morning.

Many people make the mistake of having too much
covering over them when in bed, and of wearing too
heavy underwear or outer garments when dressed. By
using lighter covering, and less or thinner clothing, such
persons become more comfortable and healthy, because
both the air and the skin have a better chance to do
their important work. The habit of " bundling up/7
especially the head and neck, is very unwise. People
who do this have a continual dread of draughts, and
are frequently afflicted with colds and sore throat.
Few who have tried the sensible plan of giving the
air and skin a fair chance go back to heavy clothing
and the bundling process. If, for the sake of keeping
an overcoat from soiling a linen collar in the colder
months, a neck scarf is necessary, it should be of light
weight and never fastened tight enough to prevent free
circulation of air.

While old persons and very young children need
more clothing than others, it is a fact that many little

214 THE WONDERFUL HOUSE THAT JACK HAS

children, especially, are often much too warmly dressed.
Of course this is done with the kind intention of more
carefully protecting them; but, other things being
equal, children who cannot afford unnecessarily thick
and cumbersome clothing, are more likely to be healthy
and vigorous than those whose supply of clothes is
unlimited. An old proverb in regard to eating says,
" Enough is as good as a feast." The same is just
as true of clothing. With light, thoroughly cleansed
underclothing and enough outer garments to keep the
skin warm, one can be both healthier and happier than
if clothed in the richest furs and velvets.

The head is a part of the body that boys often clothe
too warmly. Nature has provided hair to protect
our heads, and ordinarily there is need of little else.
Baldness, which is so common among men, is thought
to result largely from wearing hats that fit too tight
or are too heavy. These interfere with the free cir-
culation of blood in the scalp and also keep air and
sunshine from cleansing and giving vigor to the roots
of the hair.

Fond parents buy fur and other warm caps for
children, aiming to provide the best possible protection
from the cold. Their little ones proudly wear them,
sometimes perhaps with the feeling that they are very
fortunate to possess such warm caps. Parents do
not realize that the unusual weight and warmth of
this expensive head-gear may cause the early thinning
and perhaps even the entire loss of the covering nature

CLOTHING 215

_Q_;

so bountifully provides. If they did, they would, no
doubt, furnish hats and caps that give both blood
and air a good chance to circulate.

If boys wish to escape future baldness, it is wise to
begin taking good care of the hair while very young.
Why is it unusual to see a woman who has become
bald? Largely because the hats girls wear from
childhood are so light that they do not bind the head
enough to interfere with the circulation of the blood,
nor do they keep out the air. From this fact boys
can certainly learn that their hair will be benefited
by going without hats as much as possible, and wear-
ing those of very light weight when any covering for
the head is necessary. The oft-quoted •" Blue Coat
School" of London, England, furnishes an excellent
example. One of the customs of the boys of this school
is not to wear any head covering. It is claimed that
the health of the pupils is not injured, and that bald-
ness among its graduates is unknown.

Such an extreme measure is probably unnecessary,
but its result in the case of the "Blue Coat" boys,
should teach the value of wearing very light hats. Stiff,
or " Derby," and high silk hats are among those that
do the most damage. As good style permits soft felt
" Fedora" hats, except on special occasions, the heavy
stiff hats need be worn but rarely. In childhood, the
small, light cap or hat should at all times be preferred.
Free circulation of the blood, and giving a chance for
air and sunshine to reach the scalp, help to prevent

216 THE WONDERFUL HOUSE THAT JACK HAS

excessive dandruff, which is one of the chief causes
of baldness. Brushing the hair vigorously once or
twice a day with a brush that may be readily cleaned,
and washing the head thoroughly about once in two
weeks with good soap and water, are also excellent
aids in keeping the scalp healthy.

Cold water every morning will not harm the hair,
if a vigorous rubbing follows, but the habit of fre-
quently plastering it down with a wet brush may be
injurious. Oiling one's hair daily is also likely to do
more harm than good. Vigorous brushing or rubbing
will bring out the natural oil, and if the supply of the
latter is not sufficient, a little vaseline rubbed in once
or twice a week is the least expensive and best sub-
stitute.

Boys with hair so thick and luxuriant that they
comb it with difficulty, give no thought to the possi-
bility of future baldness. The idea that they may
ever be bald like some of their elders, seems too im-
probable to think about seriously. Yet no doubt
the very men whose heads appear so unnaturally
shiny had just as thick hair in boyhood.

Year by year, as the circulation in the scalp grew
weaker, and the air and sunshine came less in contact
with the roots of the hair, its growth became less
vigorous. The dandruff increased in quantity, and
gradually hairs began to drop out. Finally a period
arrived when the hair began to fall out in larger and
larger quantities, and in a few years baldness was the

CLOTHING 217

result. This, in brief, is the story of the loss of hair
that almost every person who is bald could tell. If
the question was ever given any attention in childhood
the thought was, "With my thick hair I can never
be bald !" How incorrect such a conclusion is, many
grown men can testify.

It is right that all should try to retain any gift of
nature that improves the appearance. The loss of
much hair from the head certainly does not add to any
person's good looks. Health in the scalp and hair,
as in any part of the body, helps to give an impression
of youth and vigor. Every boy owes it to himself
to form the habit of looking out for the health of
his hair early in childhood. If he inherits a tendency
to baldness, wearing light head covering, brushing
and cleansing the hair, and daily rubbing the scalp
may all prove valuable preventives. In fact, care
in these respects has helped men to save their hair
after scalp disease had got a very good start. How
fine it is to see an old man with the head covering
nature gave him in childhood, changed perhaps in
color, but still vigorous in growth ! Any boy who has
the good sense to help nature preserve her own, may
keep his hair thus vigorous and abundant, if he lives
to old age.

We should also learn to be wise in clothing the op-
posite extremities of our bodies, the feet. The ground
is an excellent conductor of heat, for which reason,
in cold weather, material that is a poor conductor

218 THE WONDERFUL HOUSE THAT JACK HAS

should separate our feet from the earth. Neither
shoes nor stockings should be any heavier than is
required to keep the feet warm and dry. It is impor-
tant to have shoes fit perfectly. When they bind or
chafe in any way, the free circulation of both blood
and air is interfered with, annoying corns or bunions
often being the result. Shoes that are too large are
likely to chafe the skin and be uncomfortable.

An unhygienic shoe. A hygienic shoe.

Shoe leather should always be pliable, and the more
porous it is, the more healthful it will be for the feet,
provided the latter are kept warm and dry, because
a better circulation of air is possible and greater activity
of the skin results. On this account, patent leather
shoes, which are non-porous, are not good for continuous
wear. Rubbers should be worn in damp or stormy
weather. They should not, however, be kept on
longer than is absolutely necessary, for, not being
porous, they prevent free circulation of air. Children
sometimes sit for hours in school with their rubbers on,
and even adults frequently neglect to remove theirs

CLOTHING 219

while in church or at an evening entertainment.
Both young and old should avoid such an unwise
practice anywhere.

Shoes that lace are more hygienic than button shoes,
or the style called "Congress/7 because they give the
air a better chance to circulate. For a similar reason,
low shoes, when the weather will permit, are the best
of all. Shoes should be neither box nor narrow toed
in form, but should conform to the natural shape of
the feet.

High heels are injurious because they place the body
in an unnatural position. Low broad heels are far
handsomer and much more hygienic. Extension soles
are good because they protect the feet. While wear-
ing extremely thick heavy shoes may often enable
one to do without rubbers, it does not seem wise to
burden the feet all of the time that they may be pro-
tected some of the time. It is certainly far better to
wear shoes heavy enough to protect the feet properly
at ordinary times, and then put on light rubbers when
stormy weather makes extra covering necessary.
Where the feet sweat easily and are tender, frequent
changing of stockings and bathing in cold water give
both relief and strength.

Children are often so careless as not to avoid getting
their feet wet. They even purposely wade or run
through pools of water on their way to and from school.
The fun and excitement of splashing through the
fascinating water seem too enticing to resist. But

220 THE WONDERFUL HOUSE THAT JACK HAS

how little fun there is in the croup, colds, and fevers
that often follow ! How many good times are missed
through being kept in the house by such unnecessary
illness ! Active girls and boys would not voluntarily
choose to shut themselves up in the house away from
the jolly fun of out-of-door sports. They simply do
not consider the consequences of such carelessness.
Nor is loss of pleasure the only result, for chronic colds,
catarrh, or even more serious troubles are likely to
follow, if the careless wetting of feet and clothing is
often repeated.

CHAPTER XXII

HOW TO PROTECT OUR EDGED TOOLS — THE TEETH

A GOOD carpenter is careful to keep his edged tools
in the best possible condition for preparing building
material. What part of Jack's House serves a pur-
pose similar to the carpenter's sharp tools ? Any child
can easily guess the teeth. In a previous chapter
we learned the importance of thoroughly chewing our
food, and how much possible future illness and dis-
comfort might be prevented by forming that habit
early in life. All can see that well-formed, healthy
teeth look better than those that are irregular or
decayed. We also know that these ivory-like tools
in our mouths . are useful in giving distinctness to
speech. For these and many other reasons we should
protect our teeth so well that they will be efficient
servants as long as we live.

But are not the form and regularity of our teeth
natural characteristics that we cannot help to regu-
late? Are not these useful tools bound to decay in
time, and, for this reason, is there any use in trying
to prevent it? Fortunately care and attention at the
right time will aid in keeping teeth from being ir-
regular, and daily cleanliness will protect them from

221

222 THE WONDERFUL HOUSE THAT JACK HAS

decay. But to understand this, we must first learn
some important facts about their structure and history.

^^e Parfc °^ a tooth outside

the gum is called the crown>
and the part within the gum

_ _ is named the root. The white

COVering on the outside of
the crown is called enamel,

Showing the structure of a tooth an(J being the hardest Sut>-

(Zinns).

stance in the body, is well

fitted to protect the tooth from injury. Underneath
the enamel and forming the principal part of the
crown is the dentine, which is a hard substance, but
not so hard as enamel. Both the roots and the crown
are hollow, the space inside containing the nerve and
the blood-vessels.

Our first or temporary set, twenty in number, are often
called milk teeth. Few need to -be told that these are
followed by a permanent set of thirty-two. The cut
on p. 224 shows both milk teeth and the permanent
set. The teeth of the- lower jaw are similar to those
of the upper in both temporary and permanent sets.

The cut below shows how appropriately the various
teeth are named. Incisors mean cutters, and from their
shape it can be seen that these four teeth in each jaw
are well adapted for cutting. Canine means doglike,
and we observe that the two teeth in each jaw bearing
that name resemble the teeth of a dog. Next to the
canines on each side are the bicuspids. Cusp means

THE TEETH

223

point, and bi means two, and each of the bicuspids
has two noticeable points or projections. A glance at
the twelve largest teeth in the permanent set shows
how well they deserve the name of molars, which means
grinders or crushers. The last molar on each side of
both jaws is often called a "wisdom tooth/' because it

Form and names of permanent teeth. 1, 2, incisors ; 3, canine ; 4, 5, bicuspids ;
6, 7, 8, molars.

usually appears when one is from sixteen to twenty-
three years old; — several years later than the others.
How fine it would be if our teeth always kept as
white and healthy as they are on making their first
appearance ! How much more pleasing they would
look, and what a vast amount of bother and discom-
fort might be saved ! Let us see what causes teeth
to decay and how we may help to prevent it. But
surely this is too difficult for any one but dentists

224 THE WONDERFUL HOUSE THAT JACK HAS

and physicians to understand ! On the contrary, the
causes are very simple. The protective covering,
enamel, is largely composed of lime and other minerals
that dissolve in acid. Food decaying in the mouth
produces acid that dissolves some of the enamel with
which it comes in contact, thus laying the weaker
dentine open to similar attacks.

x\ \ec\\\

Temporary and permanent teeth.

Knowing these facts, it is certainly plain that we
should thoroughly clean our teeth after each meal, or,
if this is not possible, at least once a day. If only one
cleaning a day is convenient, just before going to bed
at night is the best time. The following is an excellent
way. Rinse the mouth with water, using the tongue and
muscles of the face to force the cleansing liquid about.
Next crowd dental floss (waxed silk thread) between

THE TEETH 225

*

the teeth to remove all food particles that may have
lodged between them. Rinse the mouth again, and
then use a tooth-brush, moving it from the roots up
and down rather than crosswise. The latter motion,
instead of removing the food particles, is likely to
deposit them between the teeth, which is the very
thing to be avoided. Rinse the mouth again with
water, and usually the teeth will be thoroughly
cleansed.

A tooth powder recommended by a reliable dentist
may be an excellent help in the cleansing process.
However, as some preparations are said to be harm-
ful, none should be used unless one is sure it will not
do injury. Plain precipitate of chalk makes an inex-
pensive but excellent tooth powder.

Using dental floss is a very important part of teeth
cleaning. If only a brush is used, food is likely to
remain between the teeth, especially when the latter
are close together. White linen machine thread No.
35 is cheaper than dental floss, and answers the pur-
pose even better, except when one's teeth are too close
together to admit it. In such cases, running the
thread over wax may cause it to slip between the teeth
readily. Sometimes persons who use a tooth-brush
three or four times a day wonder why, in spite of their
care, frequent visits to the dentist are necessary.
Often it is because the cleaning they have done has
not removed the food particles from between the
teeth. The use of dental floss or thread and a little

226 THE WONDERFUL HOUSE THAT JACK HAS

more rinsing would have made a better job, and very
likely have prevented much of the trouble.

Limewater, milk of magnesia, water in which some
bicarbonate has been dissolved, or some specially
prepared mouth wash may be profitably used for the
last rinsing. All are alkalies and neutralize acid,—
that is, they make the acid powerless to have any
solvent effect upon the teeth. If used just before
retiring, they help prevent decay during the night.
Where the tooth powder used leaves a slightly alkaline
reaction, that of itself will usually be sufficient. Plain
precipitate of chalk, being alkaline, fulfills this purpose.

But even with the best care daily, all decay may not
be prevented; and as a diseased tooth may infect
those adjoining, much injury may be done. Having
one's dentist examine the teeth at least once in six
months is an excellent safeguard. Usually a charge
is not made if an examination shows no work is neces-
sary ; and if cavities are discovered, the more quickly
they are filled the better. How foolish some people
are to put off visiting the dentist because they dread
the possible pain ! If one goes when the cavity is
first started, the dentist's work may cause little or no
pain. The larger the cavity and the nearer it gets to
the hollow part of the tooth, the more painful the
filling process may be.

If a cavity continues uncared for long enough, a
peculiar sensation is felt when cold water or food comes
in contact with it. When the nerve becomes exposed,

THE TEETH 227

the pain is so great that going to the dentist is usually
a necessity. The result often is that the patient,
dreading the pain and bother of the filling, or thinking
that the tooth is too far gone to warrant the expense
of such work, has it pulled out. By having the teeth
examined twice a year, and going to a dentist as soon
as there is reason to believe a cavity has been started,
such misfortunes may be prevented.

A hard, yellowish substance called tartar often col-
lects on teeth. If allowed to remain, it will crowd the
gums away and cause the teeth to become loose. Be-
sides it makes the teeth look unclean and is likely to
cause an unpleasant breath. Tartar will often collect
in spite of the most careful brushing. For this reason
we should have the dentist remove it twice a year
when the teeth are examined.

But acid is not the only cause of tooth disease.
Building material supplied by our wonderful river of
life, the blood, must contain lime and other salts
needed to replenish all parts of the teeth. Unless
our food contains such materials, the blood cannot fur-
nish them. Bread and breakfast foods made of entire
grain are especially well stocked with these salts.
White-flour foods do not contain them, because the
coarser parts of the grain which have this mineral
matter are not utilized in their manufacture. Milk,
eggs, meat, vegetables, — in fact, nearly all foods de-
scribed in previous chapters as wholesome and nour-
ishing, are good teeth builders. Non-nutritious or

228 THE WONDERFUL HOUSE THAT JACK HAS

indigestible foods, especially candies or other sweets,
should not be eaten much by those who wish to have
good teeth.

Like all other parts of the body, our teeth, to be
healthy, must have good circulation of the blood.
Active exercise helps their circulation just as it does
that of any other organ of the body. This is an
excellent reason for thorough mastication, as well as
for eating foods that require a great deal of chewing.
An adult who lives largely on soft foods is likely to
have poor teeth from lack of proper exercise, if for
no other reason. It is a mistake to cut up food in
very small pieces for a child after its teeth are able to
do their work properly, and the little one can be made
to understand that he must chew food thoroughly
before it is swallowed. Parents sometimes neglect to
give any instruction to children who are beginning to
eat solid food, and themselves set the example of too
rapid eating. Some even reprove young members of
the family who have the habit of eating slowly.

How fortunate are little folks whose parents insist
on thorough mastication of food from the beginning !
Habits formed early are likely to remain through life.
Proper exercise will result in healthier teeth and great
benefit to the digestive organs. The habit of over-
eating will not be formed, because, if food is thoroughly
chewed, the sense of taste is satisfied when enough has
been taken to supply the real building and fuel needs
of the tissues. Another good point to know is that

THE TEETH 229

when teeth show weakness and seem not to be well
nourished, rubbing the gums a few times a day will
often improve the circulation and result in general
benefit.

But surely it is not necessary to bother about keep-
ing the milk teeth clean, when, at the most, they serve
such a short period ! This is a mistaken idea which
many people have. The milk teeth should be kept
clean from the beginning. They should also be fre-
quently examined by a dentist, and any cavities
promptly filled. What a waste of time and money
such care seems to be ! Not so, when we consider the
damage that may follow if they are allowed to decay
or are removed too early. The upper central incisors
usually come into a baby's mouth about the fifth or
sixth month. The other milk teeth keep coming
gradually, the second molars, which appear from the
twenty-first to the thirty-sixth month, being the last.
The first of the permanent set, the sixth-year molars,
appear, as a rule, about the sixth year. They usually
come before any of the milk teeth are lost, and, for
this reason, are often thought to be temporary. How-
ever, if the number counted in either jaw is more than
ten, one may be sure the new arrival is a permanent
tooth.

The incisors, bicuspids, canines, and second molars
of the permanent set come in from the seventh to the
thirteenth years. As all the permanent teeth come
in; the roots of the first teeth are gradually absorbed

230 THE WONDERFUL HOUSE THAT JACK HAS

by the blood, while their crowns are forced out as the
permanent teeth appear. From these facts we can see
that several of the second set of teeth may be in the
mouth before all of the first set have been removed.
So, if the latter are allowed to decay, the disease
may be given to the newly arrived second teeth and
great damage done them. Too great pains cannot be
taken with the sixth-year molars, for dentists find that
these are often the first to become diseased. Care-
lessness with them may cause much trouble in the
future.

The regularity of the permanent teeth may also be
changed by losing the milk teeth before their natural
time. How may this happen? Let us imagine a
case. Because one of a child's canine teeth has been
allowed to become badly decayed, it is pulled. Now
the first bicuspids of the permanent set are pushing
their way through, but, since there is a vacant space
next to them, they crowd out in that direction, as
it is the path of least resistance. This tooth getting
out of position may cause others to change their
direction, and so the set of second teeth is much less
regular and beautiful than it might have been had the
milk teeth received proper care.

Some little children, while teething, get comfort from
continually sucking a thumb or something similar.
Parents allow this because it helps to keep little ones
from being fretful. The practice should not be per-
mitted, for; by pressing the teeth, it causes an ill-

THE TEETH 231

shaped mouth. The habit of constantly sucking in
the lower lip is harmful for a similar reason. Sucking
the thumb may be prevented by tying something
around it that will make it too large to be admitted
to the mouth. To stop lip sucking, doctors sometimes
insert a piece of rubber between the lips and teeth.
As we have learned in a previous chapter, the habit
of constant mouth breathing also causes a similarly
deformed appearance. It is now possible to have an
irregular set of teeth straightened by a dentist. Of
course this should be done as soon as possible after
the principal permanent teeth have come in.

Thus far we have read about what to do to keep the
teeth clean and healthy. Let us now consider some
things not to do. Cracking nuts with our teeth or bit-
ing any substance harder than food should be avoided.
Biting thread is an injurious habit which girls especially
need to guard against. The great force exerted to
bite the thread often injures the enamel of the under
teeth. Such use of our edged tools may break the
enamel and cause serious injury. Pins or any metallic
substances are likely to scratch the enamel and do
permanent damage. For this reason, picking the
teeth with any sharp or pointed metal is unwise. In
a previous chapter we learned that heat expands
and cold contracts air. Both have a similar effect
on the enamel of teeth. On this account, a hot food
or drink should not be immediately followed by one
that is cold, and vice versa. When expansion and con-

232 THE WONDERFUL HOUSE THAT JACK HAS

traction follow each other too closely, the enamel is
often injured.

Medicines containing iron or acids often injure
teeth, and, for this reason, should be taken through a
tube. The fact is, unless the doctor pronounces the
liquid harmless to teeth, this is a good precaution in
taking any medicine. Another thing builders of good
teeth will especially avoid is eating much candy or
other sweets, for this practice is likely to dissolve the
enamel. The noticeably bad teeth of people who
frequently eat candy is the best proof of this state-
ment. Smoking or chewing tobacco also discolors the
enamel of teeth. This is another excellent reason for
not forming either of these habits.

How much beautiful, healthy teeth are admired!
How greatly such edged tools may aid in keeping the
body strong and well ! How they add to the fine
appearance of those who have been wise enough to
preserve them ! No person is so handsome or so
homely that good teeth cannot improve or poor
teeth lessen his attractiveness. No one is so strong
that his health cannot be weakened by diseased teeth,
nor so weak that sound teeth may not be a source of
strength. Are we wisely building and preserving
our permanent teeth? Surely any who are careless
of edged tools that do such important work are,
indeed, foolish builders.

CHAPTER XXIII

THE EYES AND HOW TO PROTECT THEM

THE special senses, seeing, hearing, touching, tast-
ing, and smelling, might be called the windows of Jack's
House. These are all of great use to our bodies, but
nothing takes more from the real joy of living than the
loss of sight. Not to see our friends and the beautiful
world about us ! Not to be able to run, play, read,
write, or do any work that requires seeing ! Think
how heavily time would hang, and what would be
taken from every hour's pleasure by such a misfor-
tune ! How much is lost even by seeing indistinctly,
or by being limited as to our amount of reading and
other close work ! We need only try to do something
with the eyes closed to realize how dependent we are
on them every waking moment. In fact, the eyes are
so valuable that our highest success and happiness in
life depend largely upon how much and how well
they can be used.

To keep any machine in the best condition for use,
we should know the important things about its struc-
ture and working ; and the same is true of our eyes.

233

234 THE WONDERFUL HOUSE THAT JACK HAS

This page shows a view of the eye as it would ap-
pear if cut into two equal parts, as one might divide

an apple, and if
the flat, cut surface
were held up to
view.

By examining it
we can see that the
eye has three coats,
two humors, and a
lens. The sides and
back of the outside
coat, marked scle-
rotic but commonly
known as the
" white of the eye/'
are strong and opaque and serve as a protection. The
front part of the outside coat, the cornea, fits into
the sclerotic or white somewhat as a watch crystal is
set in its case. It is strong like the white, but differs
in being transparent.

The second or middle coat contains many blood-
vessels and pigment cells. It serves to absorb super-
fluous light. The back and sides of this middle coat
are called the choroid. Its front part, the iris, gives
color and beauty to the eye, and is the curtain that
softens the light entering it. When babies are born/
the iris is usually blue, but it often changes to harmonize
with the complexion of the person, a brunette, as a

A Section through the Eyeball.

THE EYES 235

rule, having dark eyes, and a blonde, eyes of a light
color.

By looking into a mirror we can see a little hole in
the iris which lets the rays of light pass into the inner
eye. This little round door, called the pupil, is con-
trolled by some wonderful muscles which have the
power of contracting, or making it grow smaller, when
the light is strong, and expanding, or making it become
larger, as the light grows weaker. All may have noticed
that on coming suddenly into bright light, the eyes
squint. This results from the quick effort of the
muscles to protect the eye.

In the cut on page 234 we notice that in front of the
iris is the aqueous (watery) humor, which seems to keep
the cornea bulged out. Back of the iris we also see
a convex-shaped humor called the crystalline lens,
which performs the same work as the lens of a camera,
for its office is to bring the rays of light to a focus on
the retina. The latter, we observe in the same illus-
tration, is the innermost coat of the eye. We also see
that between the lens and the retina there is the vitreous
humor. This is a jellylike substance, occupying about
four-fifths of the interior of the eyeball. It is color-
less and transparent, and besides maintaining the
form of the eyeball, helps to protect the sensitive retina.
The optic nerve, which the picture shows extending
from the back of the eye, transmits to the brain the
impressions received by the retina.

Comparing the eye to a camera helps us to under-

236 THE WONDERFUL HOUSE THAT JACK HAS

stand how we see. The pupil of the eye serves the
same purpose as the little hole in the camera which
is uncovered to let in the light while a picture is being
taken. The crystalline lens of the eye corresponds
to the glass lens of the camera, and the retina to the
sensitive plate or film on which the impression or
picture is taken. This sensitive plate or film is taken
from the camera, and the picture developed or brought
out. But in our eyes, the optic nerve transmits each
impression received on the retina to the brain, so
the same sensitive plate, the retina, is used all the
time.

Perhaps we know that after the sensitive plate, or
film, has been taken out of a camera, and developed
so that the picture is visible, it is called a negative.
We may also be familiar with the fact that a negative
will not be clear unless the rays of light entering the
camera are brought to a focus exactly as they reach the
sensitive plate or film. The same thing is true of the
eye. Vision is not clear and distinct unless the rays of
light are brought to a focus exactly on reaching the
retina. If they are focused before or after reaching
the retina, sight is more or less blurred.

When we are gazing at a distant object, if our eyes
are neither nearsighted nor farsighted, the rays of
light entering the eye are focused on the retina as
seen in the cut on page 237 without effort on our
part ; but if we look at near objects, as in reading and
writing, an effort of the eye is necessary to focus the

THE EYES 237

rays of light. Otherwise they would reach the retina
without coming to a focus at all.

Rays of light from a distance enter the eye in
parallel lines, but the natural convex shape of the
crystalline lens in a normal eye brings
them to a focus on the retina. Rays
of light from small objects do not enter
the eye in parallel lines, but an effort
of the muscles is necessary to make
the crystalline lens convex enough to
bring these divergent rays to a focus
on the retina. The eye has muscles
that do the important work of making parallel Rays fo-
this lens become more convex when it is °used on the

Retina.

necessary. The more convex a lens is,
whether it is the natural one in the eye, or a glass
lens in spectacles, the greater is its power to bend
divergent rays to meet at a point.

When a normal eye looks at distant objects, these
muscles are at rest, because the convexity of the crys-
talline lens is sufficient to focus the rays of light on
the retina. In looking at near objects, however,
as in reading, writing, sewing, and every kind of work
requiring close examination, these muscles are brought
into use. Although they are involuntary (that is,
they work without our willing it), effort is required
to keep the lens adjusted for work which has to be
held close to the eyes. On this account, it is restful
to the eyes when using them for such work, oc-

238 THE WONDERFUL HOUSE THAT JACK HAS

casionally to gaze off as far as possible into the dis-
tance, for during such an interval these muscles are
completely relaxed. Forming this habit is one of
the best ways to help keep the eyes strong and vig-
orous, for occasional complete rest has the same good
effect on them that it has on other organs of the
body.

Another muscular effort necessary in using the eyes
for close work is convergence. By this is meant turning
the eyeballs inward so that both may look at the same
object at the "same time. By holding a small object
three or four inches from the eyes and looking at it
closely, the effort to turn the eyes inward can be
distinctly noticed, and, if continued, the act will
soon become painful. Whenever the range of vision
for close work changes, both of these sets of muscles
have to accommodate the form of the lens and the
position of the eyeballs to correspond with the size
and position of what is being examined.

The ability of the eye to make these changes is
often spoken of as its power of accommodation. In
health, these muscles in a normal eye work together
in perfect harmony ; but if either set becomes weakened,
they do not work well together, and weak or painful
sight is the result. From these facts, it can be readily
seen that the usual cause of weak sight in persons
having otherwise normal eyes, is that these muscles
have been made tired and sensitive by overwork.
Now, the accommodation muscles in normal eyes are

THE EYES

239

not used in looking at a distance, and they must be em-
ployed in close work. Therefore if one's eyes feel weak
and painful, the very best way to improve and cure
them is to do the least possible amount of close work,
and frequently use the eyes in distant vision. If, while
studying, we look away into the distance during
the necessary periods of thinking, the eyes will be
rested and the think-
ing power improved
at the same time.

The following points
should also be care-
fully observed by all
who would protect
and preserve their
eyes. See that the
light for reading,
sewing, and similar
occupations is always
sufficient, and that it
falls properly upon
the work. Do not
use the eyes for close

work while facing either the sun or artificial light.
The light should come from behind and above, and,
when one is writing, preferably from the left side
for those who are right-handed, as a shadow is cast
by any object coming between our source of light and
the surface at which we are looking. We should not

Correct Position for Reading.

240 THE WONDERFUL HOUSE THAT JACK HAS

do close work by bright sunlight, as it is likely to injure
the eyes. When one's eyes feel uncomfortable be-
cause of the reflection of intense sunlight from sand,
snow, or any other light surface, the protecting power
of the iris should be supplemented by wearing colored
plane glasses. Where such care is not taken, eyes may
become so irritated and sensitive that it is necessary
to remain days or weeks in a dark room. Even
blindness sometimes results from such exposure.

One should not wear colored glasses where intense
sunlight does not make it necessary, unless so advised
by an oculist, for the eyes may be weakened by such
subdued light. It is also unwise to do close work by
twilight, since the changing light necessitates rapid
change in the accommodation of the eyes. Besides,
the light often becomes insufficient before the fact
is noticed.

Any light used in reading should be strong and
steady, because a flickering light makes the muscles
work unnecessarily hard. Artificial light is much
more trying than daylight. On this account, when
our eyes feel weak and tired, we should use them
as little as possible in the evening. A complete rest
from such occupations, even for a day, will often give
great relief. It is much easier for the muscles of
accommodation, if any close work we are doing is kept
in a firm, steady position. For this reason, reading
while riding on a car or any moving vehicle is trying
to the eyes, as the jar resulting from the motion con-

THE EYES 241

tinually changes the position of the book or paper,
making frequent change in accommodation necessary.
One should at least be particular to read only good
print at such a time.

An erect position of the body is best for close work.
When we read in a stooping position, the circulation
of blood in the eye is interfered with and vision is
made more difficult. For the same reasons we should
be careful not to let what we are reading lie flat on
the table or desk but should always hold it up toward
the level of the eyes. This is a very important caution
to keep in mind. One has but to compare the ease
of reading in the two positions to realize how very
much harder it is for the eyes when the book or paper
lies on the desk. Short-sightedness and other disorders
may be started by neglecting to be careful in these
respects.

The habit of reading while lying down, especially
by artificial light, may be the cause of much serious
eye trouble, for in this position the muscles are
given far more difficult work than they would nor-
mally have. We should also be very careful not to
use our eyes for close work when, because of illness,
the rest of the body is in a weak condition. It is not
reasonable to expect the muscles of the eye to be strong
at a time when the other muscles of the body are
weak. For a similar reason, delicate children should
not begin to attend school until they grow strong,
because the muscles of the eye, like the rest of the

242 THE WONDERFUL HOUSE THAT JACK HAS

body, are weak. If, when in this condition, the
eyes are given the extra strain that naturally at-
tends school work, they may easily be permanently
injured.

From every standpoint it is far better for weak,
sickly children to postpone entering school until they
become well and strong. The time lost by so doing
will soon be made up, and they will not be crippled
for life by weakness of the eyes. Many people with
painfully weak sight could trace it either to reading
while recovering from some illness, or to entering
school when they were weak, sickly children. Girls
sometimes injure their eyes by doing needle-work on
dark materials by artificial light. Such work is very
trying to the eyes, and should be done only by day-
light. Another practice of the feminine sex that may
prove injurious is that of wearing veils, especially
those that are thick or spotted. Surely few will
dispute that anything in the way of style or appear-
ance gained by wearing such articles would indeed
prove costly, if it injured in the least the precious
power of seeing.

In a previous paragraph the importance of screening
the eyes from the glare of intense light was mentioned.
One should take special pains not to expose his eyes
to a very bright light after having been in darkness,
for, in spite of the contraction of the pupils, severe
injury and even blindness have been known to follow.
Sometimes it is necessary to adjust a very bright light,

THE EYES 243

but, in doing this, one can protect the eyes with the
other hand. We should be careful not to look through
a microscope or any other optical instrument for too
extended a time, as it is very trying to the eyes.

When our eyes feel uncomfortable, they should not
be rubbed with the warm hand, but bathed in cold
water. Rubbing is likely to add to the irritation, while
cold water cleanses and refreshes. On rising each
morning, or after a nap, bathing the eyes in cold
water is an excellent practice. Cold water has the
same bracing, refreshing effect on the eyes that it has
on other parts of the body, and so the bath furnishes
an excellent stimulus for any work that is to follow.

Especial care should be taken with the eyes of
infants. Shortly after birth their eyes are sometimes
sore and give an unpleasant discharge. At such times
a physician should always be consulted and his direc-
tions should be faithfully followed, or blindness may
result. It is estimated that one-tenth of all blindness
is due to lack of attention to this discharge from the
eyes of infants. In a recent report, Dr. F. Park
Lewis, President of the Board of Trustees of the New
York State Asylum for Blind Children at Batavia,
states that of one hundred forty-nine patients in
that institution, thirty-nine per cent or almost four-
tenths were blind because this discharge of their eyes
in early infancy was neglected. The right solution
applied at the right time will stop the discharge and
save the eyes. Parents would not neglect to call a

244 THE WONDERFUL HOUSE THAT JACK HAS

physician at such a time if they realized the possible
danger. Care should also be taken that none of this
discharge gets to the eyes of other members of the
family, as the disease is contagious. The eyes of
young babies should at all times be screened from
strong light, for, as the tiny beings are too helpless
to protect themselves, the delicate tissues of their
eyes may be greatly injured.

Some diseases are accompanied by a discharge,
which, if it comes in contact with the eyes of other
persons, will cause the same disease. The cloths used
to cleanse the eyes or wipe the faces of persons having
such a discharge should on this account be washed
separately or burned, and, of course, no one else should
use them. This is one reason why it is dangerous to
wipe one's face on a towel in a public place. We do
not know what disease others who previously used the
towel may have had, or what injurious germs we
may take from it. Of course, where individual towels
are available, as they now are in the public rooms
of many good hotels, such danger does not exist.
Any disease of children's eyes causing a discharge
should receive the immediate attention of a physician.
This is a matter which may possibly have such serious
consequences that parents should not, under any
circumstances, neglect it.

As distant vision rests the eyes, and near vision
causes greater exertion, care should be taken not to
make their work unnecessarily difficult by holding

THE EYES 245

what we are reading too near. The printed page should
not be held nearer than is necessary to make the print
perfectly sharp and distinct. Type not readily made
out when held eighteen inches from the eyes, should
not be read continuously even by persons who are not
nearsighted. The spacing and the paper are also
important, as well as the size of the type. If too little
space is left between words, they appear to run to-
gether, thus making the print indistinct. White,
glazed paper may be injurious because of its glare.

Other things being equal, books and newspapers
should be chosen in which the print is readily legible.
A few cents more for reading matter of such character
are indeed well invested, because of the strain that is
spared the muscles of the eyes. One of the very best
things about penmanship as now taught in our schools
is the benefit both teachers and pupils derive from the
greater ease with which written exercises can be read.
By acquiring a plain, legible style of handwriting,
we certainly do both ourselves and our friends a real
kindness.

But we must protect our eyes not only by not using
them improperly, but also by keeping them from being
injured by substances that may accidentally get in
from outside. The bony socket of the eye, the eye-
brows, the eyelashes, and the eyelids all help to
protect from outside injuries. The tear gland is also
of great assistance in this respect. When small par^
tides of dust get into the eye, the tears will often wash

246 THE WONDERFUL HOUSE THAT JACK HAS

them down into one corner from which they can be
easily taken with a handkerchief.

After getting a particle of dust or a cinder into the
eye, close the lid for a moment to allow the tears to
collect. Then take hold of the centre of the upper
lid with the thumb and finger and draw it forward so
as to lift the lid from the eyeball, and pull it down
over the skin of the lower lid, and the intruder will
often be deposited thereon. Should a metallic particle
lodge in the eye, it can often be removed by a strong
magnet.

In case any foreign substance is not promptly re-
moved by these methods, an oculist should be visited
at once. Much discomfort and even serious permanent
injury may follow if this is not done. One of the
greatest sources of danger to children's eyes is the
use of the percussion caps which are so popular about
the Fourth of July. Pieces of these caps often fly
into the eyes of the one who explodes them. The
fun realized from the noise made does not begin to
make up for the possible danger. .

While working in places where splinters of metal,
stone, or wood are likely to strike the eyes, men should
wear spectacles with strong plane glasses. Such
glasses are also good protection against getting sparks
or cinders in the eyes during railway traveling. Rid-
ing with one's back to the engine is another good way
to keep cinders from getting into the eyes. Some-
times when the eye has been irritated for a. time by

THE EYES 247

a cinder or other foreign body, the uncomfortable
feeling will keep up, and the eye appear inflamed,
even after the removal of the cause ; but usually the
discomfort and 'inflammation soon disappear. A little
saturated solution of boracic acid dropped into the
eye is an excellent remedy in such cases. Because of
its soothing qualities this lotion is very healing to
the eye when sore or inflamed from any cause. If
the inflammation continues, however, an oculist should
be consulted without delay.

But dust and cinders are not the only things from
outside that may cause injury to the eyes. A particle
of quick-lime, mortar, or any strong acid may do great
harm. When either of the first two substances has
fallen into the eye, it is well to drop sweet oil in as
soon as possible, and then to syringe out the eye with
warm water to wash away all particles of the lime.
When strong acid gets in, a safe remedy is to drop
in some milk, and then syringe the eye with warm
water. Although a weak solution of soda-water or
other alkali would be the best antidote for acid in the
eye, a person not a physician might do injury by
having such a solution too strong.

Wood alcohol, and other liquids made from it, which
are often used for cooking or heating purposes, are dan-
gerous to the eyes. People have been made blind by
accidentally drinking even small quantities of these
preparations. Cases have also been reported where
blindness or other serious injury to the eyes has resulted

248 THE WONDERFUL HOUSE THAT JACK HAS

from working in a small or poorly ventilated room
with shellac or varnish that has considerable wood
alcohol in its composition. Burning wood alcohol
or any of its products in a cabinet bath, or for light
or heat in a bedroom, has been known to injure the
eyes. Harm results from such uses, because the
fumes are taken into the body through the lungs.
Wood alcohol as fuel for a chafing-dish may cause
injury to the sight, unless great care is taken.

As some form of wood alcohol is now often used as
a substitute- for grain alcohol in patent medicines,
Jamaica ginger, and various flavoring extracts, there
is likelihood of injuring one's eyes by making too free
use of such liquids. This again emphasizes the fact
that water, air, and food are the only safe remedies
for people to take without the advice of a physician.
Beware of quick-lime, acids, wood alcohol and any of
its products, is a safe rule for all who would wisely
protect their eyes. The danger from any one of them
is so great that an oculist should be visited as soon as
possible after the best known immediate relief has
been given.

It is needless to say that fresh air, pure water,
nourishing food, healthful exercise, and anything
that tends to improve the general health is good for
our eyes, while impure air and water, improper diet,
and lack of exercise lessen their power. One of the
very best things for weak eyes is plenty of sleep, for
the muscles are given complete rest for a long time,

THE EYES 249

and by going to bed early the trying artificial lights are
avoided. The following is a good motto to remember :

Early to bed, not too early to rise,
Is an excellent balm for tired eyes.

But how foolish it seems to be careful of so many
things concerning such little organs as the eyes ! Ask
a person with weak eyes for his opinion, or get the next
blind man you meet to tell what he thinks about it.
What would they not give for your eyes ! What care
they would take of theirs, if through any good fortune
the lost power of seeing should be restored ! A fact
well worth considering in this connection is that a
distinguished authority, Dr. Cohn of Breslau, estimates
that of one thousand cases of blindness only two hun-
dred twenty-five were unavoidable, while four hundred
forty-nine were possibly preventable, and three hundred
twenty-six were positively avoidable. As far as our eyes
are concerned, the old adage, "An ounce of prevention
is worth a pound of cure," is most true. Let us use
the full ounce of prevention, and thus avoid the un-
happiness and discomfort of the necessary cure.

If all were born with perfectly formed eyes, the ounce
of prevention might be sufficient to keep these organs
healthy and useful servants for a lifetime. But all
do not have such good fortune. On a previous
page, we read that to have distinct vision, the rays
of light entering the eye must be brought to a focus
on the retina, as seen on page 237, Now some people

250 THE WONDERFUL HOUSE THAT JACK HAS

Parallel Rays fo-
cused in front of
the Retina.

are born with eyeballs so deep from front to rear
that the rays of light are brought to a focus before
reaching the retina. In such eyes, the
accommodation muscles are of little use.
In truth, they are even worse than
useless, because, when exercised, they
make the lens more convex, tending
to focus the rays of light sooner, thus
increasing, instead of lessening, the dif-
ficulty. Such a condition is called near-
sightedness.

To make vision clear for nearsighted
people, it is necessary to prevent the
rays of light from being focused too
quickly after entering the pupil. This is done by
placing before the eyes glasses so hollowed out that
they are thinner at the center than at the edges.
Such glasses are called concave. By correcting the
defective form of the eyeball, they prevent rays of
light from being focused before reaching the retina,
thus making vision distinct.

Nearsight is not always inherited, but unfortu-
nately is often caused by children's stooping over
books or holding them too near the eyes while reading
or studying. Such position interferes with the normal
circulation of blood in the eye, thus weakening the
tissues. As the latter are very soft and plastic in child-
hood, such long continued improper position gradually
changes the form of the eyeball, at the same time

THE EYES 251

affecting the focusing power. In such cases, vision is
hazy and indistinct unless one's work is brought very
near. If children persist in holding books abnor-
mally near when reading, it is a sure sign that they
are nearsighted, or that such trouble is developing.
If when a slightly concave glass is placed before their
eyes vision becomes more distinct, it is quite certain
that the advice of an oculist should be sought.

Some years ago the government of Germany, alarmed
at the large number of young men unfit for military
service because of shortsightedness, ordered an inves-
tigation. The expert oculists who conducted this
investigation reported that the principal cause of
the prevalence of shortsightedness was that so many
children were stooping over their books while studying
in school. The government thereupon ordered that
iron frames which would prevent such stooping position
should be fastened to the desk of any children showing
a tendency to form such a harmful habit. The de-
crease of shortsightedness in Germany, since that time,
is ample proof of the wisdom of the government in
starting such a practice.

Because of the increased amount of close work
required by lessons, nearsightedness may be noticed
at any period from the time a child enters school until
about the age of twenty-three. Few cases develop
at a later period in life, for the eye tissues, like those
of the rest of the body, gradually become tougher and
less plastic as we grow older. The same reason ex-

252 THE WONDERFUL HOUSE THAT JACK HAS

plains why many persons are obliged to put on glasses
at about the age of forty-five, for the lense of the eye
has become so inelastic it cannot be controlled by the
muscles as it formerly was. Complete rest from close
work will sometimes cure cases of nearsightedness at
the beginning, and glasses will usually correct those
that are not curable by rest. Whether the trouble is
temporary or permanent, an oculist should be con-
sulted, for the child's future comfort and working power
are deeply concerned.

Farsightedness is a defect of the eye exactly the op-
posite of nearsightedness. In this the eyeball is so
flat or shallow that, in spite of the assistance of the
muscles of accommodation, the rays of
light reach the retina before being fo-
cused, as seen in the cut. On this
account, vision is blurred and indistinct.
A farsighted person does not see clearly
and easily at any distance. Street signs
are not discerned readily, written work
on the blackboard is made out with

Parallel Rays fo- 8reat difficulty> Sma11 ^P6 Cannot be

cased behind the read quickly or accurately, nor can dis-

Retina. .

tant objects be seen as well as by
others who have properly formed eyes. In farsighted-
ness the lines on the eye-test cards in common use
cannot be read at the ordinary distances. If convex
glasses placed before such a person's eyes improve the
vision, that is good evidence of farsightedness.

THE EYES 253

We remember that a normal eye does not need to use
its accommodation muscles when looking at distant
objects, but only in reading, writing, and other close
work, requiring extra focusing power. However, a
farsighted eye must exert itself to focus the rays of
light at all distances, and so there is no rest for the
muscles except during sleep. Of course the remedy
for farsightedness is convex glasses, just the oppo-
site of the concave lenses that are used for near-
sightedness. How convex the glasses should be made
depends upon how faulty the formation of the eye
may be. That is a matter for the oculist to deter-
mine.

A common defect usually
due to unequal curvature of
the cornea is called by the
long name astigmatism. Usu-
ally this condition dates from
birth, though it may not be
troublesome enough to attract
attention until the eyes are Test for Astigmatism. The Lines

put tO Considerable USe in should appear of Equal Black-
ness.

reading, study, or similar oc-
cupations. This defect in the form of the eyeball
causes inability to see horizontal and vertical lines
equally well. On the eye-test card, there are dia-
grams having lines of equal blackness radiating from
a center. If, when this test card is at a distance of
about twenty feet, any of these lines appear less

254 THE WONDERFUL HOUSE THAT JACK HAS

black to the eyes than others, it is regarded as evidence
of astigmatism.

This defect is a hindrance to clear and easy vision,
as letters are made up of lines running in different
directions. Its cure is in the use of glasses that correct
the defect in the form of the eye. Neither the concave
glasses helpful in nearsightedness, nor the convex lenses
that relieve farsightedness, will be of any use. In
fact, if neither of the above glasses gives the desired
ease and clearness of vision, it is almost a sure sign
that one's trouble is astigmatism. The relief and
comfort following the use of the properly fitting
glasses is so great that one feels his oculist is, indeed,
a benefactor.

There are important parts of the eye that have not
been mentioned in this chapter. Many interesting
things concerning these useful organs have also been
purposely omitted, for the aim has been to give only
names and facts necessary to such an understanding of
our eyes as will enable us to keep them in the best
condition for service. There are also many disorders
of the eyes to which no reference has been made. The
three defects that have been described are the most
common ones that the use of glasses will permanently
correct, and many others that have not been men-
tioned result from a lack of correction of these.

For example, squint or cross-eye is often caused by
farsightedness or some other defect too severely over-
taxing certain sets of muscles. Squint usually starts at

TEE EYES 255

a time when children begin to occupy themselves with
near objects. At first it is noticeable only when the
eyes are examining something near at hand. Then it
is occasionally observed when a more distant object
is looked at, especially if the child, because of sickness,
is less equal to the strain than usual ; and finally, one
or both eyes remain constantly turned in toward
the nose. Parents often think the squint is a result
of some sickness such as measles, or scarlet fever, as
these diseases frequently occur at about the time squint
is developed. While such sickness may act as an excit-
ing agent by weakening the patient so that his eyes are
less able to bear the strain, the real cause is a defect
in focus due to improper formation of the eye. Squint
or cross-eye should receive attention at the earliest
moment possible.

When a person has squint, it is difficult for him to
use both eyes at the same time, and so the eye affected
gradually becomes diseased, and, in time, accurate
vision in it may be lost. At the commencement of
squinting, if the child is old enough, the trouble may
be cured by wearing glasses that correct the defect.
If the oculist thinks it too late for glasses to correct
the trouble, he may restore the normal position of the
eye by the simple operation of cutting the affected
muscles. This can be done very quickly and with but
little pain. After such an operation, there is danger
of the squint's returning, unless glasses are worn that
correct the improper form of the eye. Besides bring-

256 THE WONDERFUL HOUSE THAT JACK HAS

ing on loss of sight in the eye affected, squint also
lessens one's good looks. Any one having this trouble
ought to be very thankful that it can be cured so
easily.

Do we seem not to see as well as the average boy and
girl with whom we associate? Have we a dislike for
reading and other occupations requiring use of our
eyes on near objects? Do headaches and other un-
comfortable feelings result from our study and similar
work ? Then it is quite probable that our eyes need
attention. Either rest is necessary, or they have
some defect which only glasses can remedy. Nor
should we feel any hesitation or shame about trying
to find out the existence of such defect or weakness
or any foolish pride about letting others know we
have it. As a rule, it is not something for which we
ourselves are responsible, and it may be present tin the
very young or very strong, as well as in the old or the
weak.

"We don't want to wear glasses because they make
us look old!" some children may say. How foolish
such an idea is ! How little the question of looks really
amounts to, compared with the great misfortune of
future weak sight or possible blindness ! How very
small, indeed, is such a consideration, when we know
that going without glasses means only half seeing things
or seeing with difficulty, and naturally prevents us
from doing our best either at play or at work ! How
trifling is the question of looks when, without glasses,

THE EYES 257

we may never form a liking for reading and other
occupations that add so much to the joy of living!
Especially are all these things true, when we realize
that one of the greatest elements of beauty in the eyes
is the ability to keep them wide open and to look
frankly at those with whom we are conversing.
Those with weak or defective eyes usually cannot do
this without the aid of glasses.

"But it isn't the looks we care for, it's the bother V
others may say. Something a bother that helps a boy
to throw or hit a ball more accurately, or that aids a
girl to draw or play with greater dexterity ! Some-
thing a bother that gives greater eye power for every-
thing during a lifetime, and may prevent much sickness
and discomfort as well ! People who have long been
under the treatment of a doctor for stomach troubles,
headaches, or nervousness have had these ailments
disappear, after the glasses that corrected their eye
defects had been worn for a time. The undue strain
on the nerves and muscles of the eyes had affected
other parts of the nervous system, which naturally re-
covered their normal condition when the eye strain
was relieved by glasses.

Why is it better to wear spectacles than nose-glasses,
provided an oculist tells us our eyes need correction?
That they are much less likely to be mislaid or broken,
is a very good reason. The chief advantage, however,
is that they keep their proper position before the eyes.
Nose-glasses are frequently put on at an angle different

258 THE WONDERFUL HOUSE THAT JACK HAS

from that which the oculist intended, and so the full
benefit from the lenses is not received. Another
danger is that they are not always put on at the same
angle, thus giving the muscles the extra strain of ac-
commodating themselves to different positions. Since
spectacles will prove less expensive and more ser-
viceable, they are certainly far better than nose-glasses
for most persons, even though they may not seem
quite as pleasing. All know we can see through dusty
windows much less clearly than through those that are
clean. The same thing is true of eye-glasses. On
this account they should be frequently cleaned.

The service our eyes will perform, when properly
protected and cared for, is truly marvellous. And yet,
no doubt, there are many who have never had the full
enjoyment of seeing. Mr. Francisque Sarcey, who was
born with the defect of nearsightedness, gives the fol-
lowing interesting account of his experience : "One day,
for fun, I got hold of the large silver spectacles my
father used to wear, and put them on my nose, as chil-
dren will do in play. That was fifty years ago, yet the
sensation experienced is still vivid in my memory.
I uttered a cry of astonishment and delight. Before
that day I had never seen the foliage which arched
above my head, except as a large, compact, green
sheet, through which no ray of light penetrated.

"All at once I saw with surprise and rapture that
there were openings in the dome through which the
light penetrated ; that the foliage was composed of

THE EYES 259

separate leaves not soldered to one another; that the
sun's rays filtered through and played among them,
illuminating some and leaving others a darker shade of
green. What astonished me most, and caused an en-
chantment of which I cannot speak even now without
emotion, was that, through some holes in the foliage,
I suddenly perceived far-away bits of blue sky. I
clapped my hands, and was in ecstasy ! I was mad with
admiration and joy. I could not rest until they gave
me a pair of spectacles. I felt a sort of intoxication in
looking about me. All the objects I had hitherto
believed to be of indistinct outline assumed for me new
and singular appearances. Views unfolded themselves
to my eyes and were an inexhaustible source of dis-
coveries and wonder, for things that had previously
appeared all confounded with one another, now seemed
to detach themselves and recede from or approach
the eye."

Are we missing all or even a small part of the joy
glasses revealed to Francisque Sarcey? If so, what a
pity that such misfortune should continue a day longer
than is absolutely necessary. If, because of having
to hold print abnormally close to our eyes, lack of
power to see at a distance as well as our comrades,
or other difficulty or discomfort of sight, some defect
is suspected, how foolish we shall be to lose any time
in finding out and correcting it. If our eyes have
normal accommodation, they will be able to read fine
type at twelve inches in good daylight.

260 THE WONDERFUL HOUSE THAT JACK HAS

Every doctor and almost every school now has an
eye-test card and every home can possess one. All
the lines on these cards should be read easily and ac-
curately with each eye, while the other is closed, at
the distances indicated in figures above them. The
horizontal, vertical, and oblique lines radiating from
the same centers in the cards should appear of equal
blackness. In all eye tests, it is important to try each
eye while the other is covered, for, if they do not see
alike, it is a sign that attention is needed. Perhaps the
teacher or principal can test our eyes with one of these
cards, but if not, some one who can should be
consulted.

Should defects be discovered or suspected from such
an examination, or if, for any other reason, we suspect
their existence, we should go to an oculist without
delay. But perhaps we may live where there is no
oculist. For what better purpose can a visit to a city
be made than to have full power and comfort restored
to our eyes? Nor need the question of expense long
delay, for what person cannot earn the necessary funds
to secure the blessing of improved sight, if he sets out in
real earnest to accomplish that end ? Cities often have
infirmaries where persons who cannot afford to pay
may be cared for by well qualified physicians, but none
except the very poor should make use of this opportu-
nity.' Indeed, all should be anxious to pay for such a
precious possession as the full power of seeing, and there
are few oculists who will not allow a reasonable time for
payment.

THE EYES 261

Do we now fully appreciate the blessing of good
sight ? Then we shall ever be on the alert to guard and
protect our eyes. We shall remember that sufficient
light from above and behind us in doing close work,
rest from close work, and especially rest from close
work by artificial light, are among the principal things
to be careful about in our daily life. We shall not
forget that while weak eyes may be greatly helped
by rest and careful treatment, defective eyes can be
permanently remedied only by the proper glasses. On
first meeting a person, we often decide largely by his
eyes whether he is interesting, fun-loving, bright, or
soulful. In fact, eyes are often spoken of as windows
of the soul. Weak or defective eyes cannot be the
truest mirrors of our inner selves. By proper care,
we can have them both look and see their best. May
we ever strive to make our eyes reflect the best that
is in us, and bring in the best that is around and
about us.

CHAPTER XXIV

THE EARS AND HOW TO PROTECT THEM

THE ears are also very important windows of Jack's
House. Just how much good hearing contributes to
our usefulness and pleasure, no one can fully appreciate

until he becomes
deaf. There are
occupations in
which only per-
sons having the
ability to hear
well can be em-
ployed, and, to
be fitted for
these, our ears
must be in
healthy condition. Indeed, there are few lines of work
in which inability to understand readily in conver-
sation is not a handicap, hence even slight deafness
may be a hindrance in almost any business. But the
worst feature of slight derangement of hearing is
that it may gradually lead to greater or even to total
deafness.

262

Section through the Ear.

THE EAES 263

One can partly realize the greatness of such a calam-
ity by trying to think how much would be removed
from life, if the voices of the friends we love and the
various other sounds that are dear to us were never
again to be heard as we know them now. What
foolish house-owners we should be, not to do all in
our power to prevent such a misfortune from coming
into our lives ! We shall now consider some facts
about the structure of our ears and the process of hear-
ing that may help us more intelligently to protect
and preserve this wonderful sense of hearing that God
has given us. While there are many interesting
things that might be mentioned concerning the ears,
only what is necessary for a clear understanding will
be given.

The ear has three divisions, — namely the outer,
the middle, and the inner ear. The outer ear consists
of the auricle (the visible outside part that is usually
called the ear), and the auditory canal, which we can
see leading from the auricle to the middle ear, or drum.
This canal is about one and one-fourth inches long, and
the skin lining it contains the earwax glands. These
glands secrete a bitter sticky wax which catches dust
and usually stops insects that may enter. This wax is
of great importance, for as long as the outer end of
the canal is covered with it, the skin will not itch
and the ear will be comfortable. Besides being a
protection against dust and insects, earwax also pre-
vents the growth of mold. The skin of the auditory

264 THE WONDERFUL HOUSE THAT JACK HAS

canal grows outward, carrying with it any worn-out
skin and superfluous earwax. Consequently, the ordi-
nary daily washing of the auricle and the outer opening
of the auditory canal is sufficient. Trying to swab or
dig out more of the wax may do injury by packing it in
or by wounding the drumhead. The auditory canal is
slightly curved. On this account an insect or a flying
missile cannot go straight against the drumhead.

The latter is the partition between the auditory
canal and the middle ear or drum, and is commonly
spoken of as the "ear-drum." However, it is no more
entitled to that name than is a part of anything to be
called by the name of the whole. The drumhead is
circular, about one-fourth of an inch in diameter, and
extremely thin. The cavity of the middle ear or drum
is about half an inch in height and width, and from one-
twelfth to one-sixth of an inch deep. It contains the
three tiniest bones of the body, which join together so
as to form a chain or bridge from the drumhead to the
inner ear. In the front part of the drum cavity is an
opening into a little passage, called the Eustachian
tube, leading to the throat. This tube is of great im-
portance, for through it the middle ear gets its supply
of air. The inner ear is a shell-shaped hollow in one
of the bones of the skull. It contains a fluid and has
a lining from which float delicate nerve endings.

Now let us consider how we hear. When anything
has been set into vibration, at a certain rate of rapidity,
waves of sound travel from it just as ripples of water

THE EAES 265

pass from the place in a stream where a stone has
been thrown. It is estimated that sound moves
through air at the freezing-point at the rate of one
thousand ninety feet a second. When a wave of air
reaches the head, part of it is taken up by the auricle,
and directed into the auditory canal, where it sets the
drumhead in motion. The drumhead imparts this
motion to the chain of little bones that connects it
with the middle ear. The movement of the bones sets
the liquid of the inner ear in motion, and nerves
attached to the floating soft parts of the inner ear
carry the impressions thus received to the brain.

So we see that the following are three of the things
that are essential to good hearing. The auditory
canal must be kept open and unobstructed. The
drumhead must be in proper position and condition
to respond to vibration. The chain of bones must be
free to move forward and backward in response to the
vibrations of the drumhead. Let us now give atten-
tion to a few common causes of disorder of these im-
portant parts, and find out how we may try to prevent
them.

The auditory canal may be obstructed by impacted
earwax, by some object or substance that has ac-
cidentally got in, or by something that has been placed
in for a certain purpose and forgotten. The earwax
obstruction, as has been stated, has usually been packed
down by trying to swab or dig out an undue amount.
Trying to get out only what may be removed by wash-

266 THE WONDERFUL HOUSE THAT JACK HAS

ing and thoroughly drying the auricle and the outer
orifice of the auditory canal, will usually obviate
trouble from this source. In rare instances an excessive
accumulation of wax can be removed only by syringing.
Such accumulation is sometimes large enough to cause
deafness in the affected ear ; but syringing, by removing
the wax, restores the hearing. One can easily imagine
the great relief of the patient, especially if he has imag-
ined something far more serious to be the trouble.
A physician should do the syringing.

There is little need of the great alarm often caused by
getting a foreign body into the ear. Whether it be a
live insect or an object without life, slight discomfort,
or, at the most, a partial blocking of the auditory
canal, is the worst immediate effect, for the drumhead
will prevent anything from getting into the inner or
middle ear where harm might be done. However,
such foreign bodies should not be allowed to remain an
unduly long time, as they may produce irritation and
serious injury. If the auricle is drawn upward and
outward to straighten the canal as much as possible,
and the head is inclined to the side of the affected ear
and gently shaken, the object will often drop out. A
light held close to the auricle of the ear will sometimes
attract an insect from the auditory canal.

When this fails, gently syringing with some luke-
warm water while the head is inclined to the side
affected, may cause the object to come out with the
returning water, A small syringe sold by druggists

THE EARS 267

for such purpose should be used, and always operated
gently. The water should not be syringed directly
in, for this might drive the object still farther on, but
it should be directed toward the walls of the canal.
To get rid of live insects, the auditory canal should be
filled with warm water, which will quickly destroy
them. Under no circumstances should an attempt be
made to pick out such foreign bodies with a wire or
similar instrument, for greater damage may be done in
this way than the object could possibly cause. If
the two simple means described fail, a physician should
be consulted.

The drumhead may be punctured by instruments
carelessly used to poke out foreign bodies, or by pencils,
hairpins, or something similar accidentally thrust into
the ear. It may receive too severe a shock from a loud
report near by, through loud shouting into the ear,
or by a sudden severe blow on the ear. Even picking
one's ear with a pencil or any pointed object is danger-
ous, for, by playfully jogging the elbow, some one may
cause the drum to be punctured. The foolishness of
suddenly shouting into the ear to startle a person, and
the cruelty and danger of boxing any one, especially
a child, on the ear, can be readily understood.

When we are going where loud explosions are ex-
pected to take place, the drumhead may be protected
by a covering. It may also be well to remember that
if one swallows at the instant an explosion occurs, the
Eustachian tube will be opened, and air will be sent into

268 THE WONDERFUL HOUSE THAT JACK HAS

the middle ear with sufficient force to assist the drum-
head in warding off the shock. The danger from loud
explosions is one that should be carefully guarded
against, for severe shocks to the nerves often cause
temporary or even permanent injuries to the ears.

But one of the gravest and most common dangers is
the stoppage of the Eustachian tube, for such a stoppage
cuts off the middle ear's supply of air. Then, when
the air it contained before the stoppage is absorbed,
a vacuum is created, and the air outside the drumhead
naturally breaks through it to fill this vacuum. The
result is that hearing becomes permanently deranged
because of the puncturing of the drumhead and the
change in position of the chain of bones.

The lining of the Eustachian tube is simply an ex-
tension of the lining of the throat and nose. Conse-
quently, colds, catarrh, adenoids, and kindred troubles
are common causes of the stopping up of the Eu-
stachian tube, because anything that affects the inside
of the throat naturally passes to the inner part of this
tube. Continuous mouth breathing, by irritating the
lining of the throat, may also cause the Eustachian
tube to become stopped up. If there is any derange-
ment of hearing after or during a cold, an aurist should
be at once consulted. Parents should watch their chil-
dren carefully for evidence of the ears being affected,
for deafness is so insidious that often it is not sus-
pected until accidentally found out by a physician.

The same harmful result frequently attends certain

THE EARS 269

children's diseases, such as measles and scarlet fever.
The latter being especially dangerous, the slightest
symptoms of pain or of sounds in the ear should be
reported to the attending physician without delay.
In the case of young children who give evidence of pain,
but are not able to tell where it is, a finger may be
pressed below the auricle, and, if the pain is in the ear,
the fact will be made evident by the child. These
statements make it plain that wise protectors of the
ear should do all they possibly can to avoid catching
colds. This, in brief, means that all should make
abundant use of pure air and cleansing water, and
avoid handicapping their bodies with too much food or
improper clothing.

Deafness and unusual sounds in the ear are signs
that the Eustachian tube may be stopped up. Some-
times a vigorous blowing of the nose will open the tube
and give relief. Where this fails, or, as in the case of
an infant, is impossible, a doctor should be consulted.
Care should be taken to test the hearing of infants
frequently, especially if they have had measles, scarlet
fever, or similar diseases, or have suffered much with
colds. Children who become totally deaf are likely
also to become dumb, for, not being able to hear others
speak, they never learn to talk in the ordinary way.

Earache may often be cured by placing a hot-water
bag, or cloths wrung out of hot water, back of and be-
low the auricle. Breathing into the ear will sometimes
quiet a slight attack of earache, the warmth of the

270 THE WONDERFUL HOUSE THAT JACK HAS

breath having a soothing effect. One should not pour
sweet oil, glycerine, or similar liquids into the ear to
cure earache, unless advised to do so by a physician.
Although such fluid, if heated, may relieve the pain for
a time, it is likely to become rancid and furnish soil
for the growth of harmful mold.

A discharge of pus from the ear may always be con-
sidered a symptom so dangerous to the sense of hearing
that an aurist should be consulted. Such discharge is
usually thin and mild in its character at first. If
allowed to continue, it becomes greater in quantity,
very irritating, and of a most disagreeable odor. Its
cause is usually severe inflammation of the outer or
middle ear, a condition which often follows an attack
of scarlet fever or measles. When the discharge is
from the middle ear, the inflammation has brought
about a puncture of the drumhead. Even when the
inflammation is in the outer ear, there is danger of
puncturing the drumhead, if the trouble is not relieved.
Displacement of the chain of bones and impairment of
hearing usually follow permanent injury to the drum-
head. Nor is impairment of hearing the only danger.
Such inflammation may extend through the middle and
inner ear to the brain and even cause death.

One of the things boys like best to do is to go in
swimming, though few realize that too frequent and
too careless visits to the old swimming hole have
caused many a lad to be handicapped for life by poor
hearing. Jumping into the water from high places

THE EAES 271

without holding the nose may forcibly send this liquid
through the Eustachian tube, causing irritation of the
middle ear. When water remains in the auditory
canal after swimming, heat of the ear is required to
evaporate it. Colds and inflammation are likely to
follow such a condition, for the ear is very susceptible
to colds.

The ears may be protected by holding the nose
when jumping or diving. Having the head above
water as much as possible during the swim, and get-
ting all of the water we can out of the ears after the
bath, are both wise precautions. A good way to get
the water out is to stand on one foot and kick back-
ward strongly with the opposite leg, while the side of
the head is inclined downward. Of course, for the
time being, there may be more fun in jumping and
diving all we like, staying in the water as long as we
want to, and dressing without thought of the health
of our ears. However, few will question that even
such good fun got at the expense of hearing power is
a very poor bargain.

Cotton plugs may be worn in the ears for a short
time without doing any harm ; for example, while in
swimming. They should not, however, be kept in for
any extended period, especially while within doors.
One's hearing may be injured by the continuous clatter
of machinery. On this account, boiler makers and
men doing similar work are often made deaf. Such
misfortune may be avoided by wearing ear protectors.

272 THE WONDERFUL HOUSE THAT JACK HAS

Hearing is also sometimes injured by substances be-
ing forcibly snuffed up the nose, as some of the
liquid or powder gets into the Eustachian tube, causing
inflammation. Atomizers that spray gently will do
no harm, but a quantity of liquid or powder forcibly
impelled or snuffed up the nostrils can do little good to
the nose or throat, and may cause injury to the ears.
Taking too much quinine is another cause of deafness.
This drug is often used in cases of colds or fevers, and,
when long continued, sometimes causes loss of hear-
ing. In tropical countries, where it is largely used
as a remedy for fevers, many persons can be found
whose hearing has been impaired by its use.

One of the greatest dangers of deafness is that the
affliction comes on so gradually that it is often not
noticed or considered seriously until ordinary conversa-
tion becomes difficult to hear. This follows naturally,
because persons slightly deaf are likely to think that
their inability to hear is due either to their own care-
lessness or to the indistinct speech of others. These
faults they try to correct by the most eager listening,
as well as by watching the lips of those with whom they
are conversing : and the latter, noticing that they are
frequently misunderstood, raise their voices a little
or speak more distinctly. This mutual help prevents,
for a time, a discovery of the real source of trouble.
As the idea of being deaf is disagreeable, friends hesitate
to call attention to anything about which they think
one may be sensitive. For these reasons the danger-

THE EARS 273

ous condition of the ears is often not realized until it
is too late for much relief.

There have been discovered many cases of stupid and
disorderly pupils who, when the cause of deafness had
been removed, became bright and intelligent. Having
only partially heard, they could not fully understand,
and hence seemed to be stupid and unruly. Not real-
izing that they were not hearing as well as others, they
did not know that the help of a physician should be
sought. This emphasizes the importance of testing the
ears of school children. Both wasted time and much
unhappiness may be saved by such tests.

But suppose we are attending schools where ear tests
are not given, how may we find out whether our hearing
is defective ? The low-spoken voice should be heard at
a distance of twenty feet. A watch having a loud tick
may usually be heard about three feet, and one with a
low tick from twelve to fifteen inches. All such tests
should be made with one ear, while the other is covered.
If the ear fails to hear these sounds, or if for any other
reason we think our hearing is not normal, there
should be no delay in consulting an aurist.

Frequent earache, pus or odor from the ear, con-
tinued roaring or other unusual sounds in the ear, are
all dangerous warnings that should never be long un-
heeded. Inability to breathe through both nostrils is
also a sign that the advice of an expert should be
sought. When attended to in time by one who is
competent, these often do not result in permanent

274 THE WONDERFUL HOUSE THAT JACK HAS

harm, but by neglecting them or experimenting with
patent remedies, precious hearing power may be lost.

Some people are not concerned about deafness in
one ear. They seem to think either that increased
power in the other will make up the loss, or that they
can get along well enough with one good ear, and that
it is not worth while to bother about the other. This
is a great mistake. Even if there is no chance of re-
storing the lost power to the diseased ear, the same
difficulty may occur in the good ear, and deafness in
both result. No pains or trouble should be spared to
restore the affected ear to a state of health. Very
likely deafness may exist for years in one ear, while
hearing in the other remains perfect. On the other
hand, the possibility of the healthy ear becoming
affected is always present, and the slightest cause
may bring about such a grave result.

Altogether too little attention is directed to the dis-
abling effects and the unpleasant features of deafness.
The groping of the blind always excites sympathy.
The inability of the deaf to understand unfortunately
seldom makes much impression. It does not require
great imagination to feel for those who are blind, be-
cause the pathos of their loss is so self-evident. But
few are moved fully to sympathize with deaf persons,
since their loss and discomfort are not so noticeable.
Very deaf persons speak in abnormally loud or in ex-
tremely low tones, because they cannot hear themselves.
Often they are troubled by roaring and other unnatural

THE EARS 275

sounds in the ears that must have an unpleasant effect
on the entire nervous system.

They are also sensitive and shy, frequently imagining
that others are having fun at their expense, and even
becoming morbid and melancholy as a result of their
affliction. We have learned how even slight careless-
ness may cause some or all of these great misfortunes.
May the knowledge we have gained lead us to keep
our ears healthy and serviceable as long as we live.

CHAPTER XXV

REST AND SLEEP

"You must not burn the candle at both ends," is a
caution often heard. In other words, work and play
must be followed by sufficient rest and sleep, or serious
consequences will result. During sleep the brain and
all other parts of the body rest and regain lost strength.
Therefore, if we do not sleep enough, the body cannot
be in its best condition, for it has not had a chance
to get fully rested.

But how much sleep is necessary? That depends
on one's age and various other conditions. A very
little baby usually sleeps a large part of the day.
Growing children need from fifteen to nine hours daily,
the number decreasing as age advances. Adults should
sleep from eight to ten hours. Provided our bedtime
is early enough, it is a safe rule to sleep as long as we
are naturally inclined. If we awake fully refreshed and
rested in a shorter time than is ordinarily needed, that
period is sufficient. However, it is very unwise to
decide, after a short experiment, that we can get along
well on an unusually small number of hours' sleep.
While for a time there might be no serious consequences

276

BEST AND SLEEP 277

from such a practice, loss of strength and vitality is
quite likely to come if it is continued. It is far wiser
and more economical, in the long run, to exceed rather
than to cut short the sleeping hours ordinarily consid-
ered necessary. When we feel ill or nervous, it may
even happen that quietly resting in bed a few hours
or days will completely restore our strength.

Certain conditions help the body to gain the greatest
possible benefit from sleep. The first is a plentiful
supply of pure, cool air. One may sleep all night with
windows closed, because of wintry atmosphere outside,
and yet feel languid and nervous in the morning.
This is because the large amount of carbonic acid gas
in the room during the latter part of the night has
had a depressing effect. A person may not wake
once through a hot summer's night, and still not be
rested next day, for, even with wide-open windows,
there may not have been sufficient circulation of air to
keep the atmosphere pure and bracing. A sleeping-
room having two or more windows should always be
preferred to a chamber with but one, as good ventila-
tion is much more easily secured, especially in summer.

Then there should be just enough bed clothing to
keep the body comfortably warm. An unnecessarily
heavy covering is too warm, and does not afford suffi-
cient chance for air to circulate near the skin. Usually
it is well to sleep with the head on a low pillow. A
firm, compact mattress is also more hygienic than the
feather and straw ticks that were formerly in com-

278 THE WONDERFUL HOUSE THAT JACK HAS

mon use. Of course we should not sleep with bed
clothing over the head if we want to breathe pure air.

" Early to bed and early to rise" is unquestionably a
good motto, for it is more natural to sleep at night than
by daylight. While nearly all healthy persons can
get accustomed to almost any conditions, quiet sur-
roundings are more favorable to restful sleep than are
the opposite. Habit is a powerful factor in sleeping
as well as in other things the body has to do. On this
account it is well to have a regular time for retiring and
rising. We shall then not be troubled with wakefulness
when we go to bed, nor shall we need an alarm clock in
the morning. Sleeping and waking at the right time
will become simply a matter of habit.

It is perhaps needless to say that sleeping with
a person who has a contagious disease is dangerous.
Another fact not as well understood is that children
should not sleep with invalids or with very old per-
sons. With no apparent cause, children who do so
have gradually become weak and sickly. If, on ac-
count of a doctor's advice, or for any other cause, the
practice of sleeping with the older person is discon-
tinued, the child has usually regained health and
vigor. Wherever it is possible, it is well, for many
good reasons, that children should sleep alone.

As a rule, growing children are not troubled with
insomnia (sleeplessness). Their difficulty, as far as
sleep is concerned, is to wake up at the required time
in the morning. Adults, however, sometimes get into

REST AND SLEEP 279

a state of serious sleeplessness. Perhaps they lie
awake a long time after going to bed, or maybe wake
up far too early in the morning. Possibly the wake-
fulness continues through the greater part of the night.
The body's reclining position and lack of effort may
be restful to their muscles, but their brains get little
rest without sleep. People thus affected may continue
their regular duties for a long time. They cannot,
however, work with their accustomed skill or vigor.
Nor, if regular habits of sleep are not restored, can
they escape the nervous prostration or other break-
down that is sure to follow.

Sleeplessness is thought to be caused by some dis-
order of the circulation. It may be too much blood
in the head. Perhaps some digestive difficulty causes
an uncomfortable accumulation of gas, or there is some
nervous irritation. Plain food and fresh air purify the
blood and strengthen the circulation. Hence both are
conducive to sleep. It is also true that indigestible
foods and impure air help to bring on sleepless con-
ditions. Hard study or other difficult or exciting
mental work just before retiring, draws an extra sup-
ply of blood to the head, and so it should not be done
by any one inclined to wakefulness. For a similar
reason, worry, which is a common cause of sleepless-
ness, should be carefully guarded against. Forget
both work and worry is a good rule for any one to put
into practice on retiring at night.

It also naturally follows that anything which draws

280 THE WONDERFUL HOUSE THAT JACK HAS

extra blood from the head to the other parts of the
body tends to prevent being wakeful. Light exercise,
a warm bath, or soaking the feet in warm water are
among the most useful practices of this kind just
before going to bed. Some also find that a glass of
hot milk or other simple food taken at bedtime accom-
plishes the same purpose, as it calls blood to the
stomach. However, neither rich food nor a hearty
meal late at night is conducive to restful sleep.

People whose occupation requires chiefly mental ef-
fort are much more likely to be troubled with sleepless-
ness than those engaged in physical labor. Therefore
such people should not neglect to take enough physical
exercise to keep their circulation even and active. In
fact, whatever tends to keep the body in a normal,
healthy condition induces restful sleep. Notice how
peacefully a little child sleeps. Not a muscle is tense.
If you try to lift him while sleeping, he is almost as
limp as a rag. By fully relaxing the muscles in a
similar way, adults, too, may help to bring sound sleep.

Pupils sometimes sit up late at night studying for
next day's examination. They try to cram all possible
information into their minds, expecting to be better
prepared for the questions. Why is this an unwise
investment of time? Simply because the brain does
an extra large amount of work without having a suffi-
cient chance to get rested. How much more sensible
it is to give the brain its usual rest ! Then nervous-
ness will not prevent memory and reason from doing

REST AND SLEEP 281

their best next day, for the brain will be clear and
strong.

In some cities much is heard about children's
breaking down in health. Parents and doctors fre-
quently say school work is to blame for this. They
declare there are too many studies or that too much
home study is required. Nevertheless, the difficulty is
often one that can be corrected only at home. It may
be due to lack of nutritious food or to incorrect eating
habits. Often the trouble is too much candy. Perhaps
there is not enough out-of-door play before and after
school, or maybe the sleeping-room is kept too warm
or is not well ventilated. Very often, instead of going
to bed at nine o'clock or before, dancing school, theater,
or parties cause sleep to be postponed until a much
later hour than usual. How wise are the parents who
insist that if such pleasures are indulged in at all
during the school year, they shall be allowed only on
Friday or Saturday nights.

Young men and women sometimes have the foolish
notion that they can study or work till very late at
night and resume the same or other work very early
in the morning. They are young and strong and
perhaps have rarely been ill. They are ambitious
to excel or to advance rapidly. " Surely no one so
strong and well can be injured by the loss of sleep,"
they think. Unfortunately many have found that
thus burning the candle at both ends did not pay.
Knowledge got at the price of health profits little.

282 THE WONDERFUL HOUSE THAT JACK HAS

Grades skipped at school through cutting off needed
rest at night are a poor bargain when, as is often
the case, nervousness and ill health are among the
consequences.

About three hundred years ago, Cervantes, a well-
known Spanish author, made one of the characters
of his most famous book say: "Now blessings
light on him that first invented sleep. It is the cloak
that covers men's thoughts. It is meat for the hungry,
drink for the thirsty, cold for the hot, and heat for the
cold. It is the money that purchases all the pleasures
of the world cheap. It is the balance and weight that
equals the shepherd with the king, the simple with
the wise." Carefully study the meaning of this quota-
tion, and decide whether the same benefits might not
be justly claimed for sleep to-day. An American
poet, John G. Whittier, includes "Sleep that wakes
with laughing day" among the greatest joys of the
barefoot boy. By remembering the value of such
sleep, and daily allowing ourselves a reasonable amount,
can we not keep it among our precious possessions?

CHAPTER XXVI

HOW TO PROTECT JACK'S HOUSE — WHAT TO DO IN
EMERGENCIES

JACK'S House may receive hurts that ordinarily do
no lasting harm, but, if not taken care of properly,
are likely to cause permanent damage. It may also
meet with injuries so severe that to know what to do
until a doctor comes is of great value. While many
go through life without having such misfortunes,
persons in every occupation are liable to them.
Certainly any one who knows how to do the right
thing at the right time may be of great service ; and,
by being careful, all may prevent their own slight
injuries from becoming serious.

Cuts are among the most common injuries to the
body. As a rule, if not deep, the blood soon thickens
over such wounds, arid healing is only a question of
time. If the wound is made by something dirty, or
if the surface under the skin is left exposed to the air,
germs may get in that will cause inflammation and
serious trouble. It is wise immediately to cleanse
such wounds, and then wrap them up with gauze or
muslin cloth. When they are neglected, long-con-

283

284 THE WONDERFUL HOUSE THAT JACK HAS

tinned inflammation and soreness may ensue and
sometimes even blood poison may develop. Blood
poisoning has often compelled the amputation of a part
or a whole of an arm or a leg, and is not an infrequent
cause of death.

Cuts are sometimes deep enough to sever a vein.
Persons thus injured should lie down and have clean,
cold, damp cloths pressed firmly against the wound.
This will often stop the bleeding or cause it to be
retarded until some one comes who knows just what
to do. If the doctor's arrival is long delayed and the
loss of blood seems alarming, a bandage may be fastened
on firmly enough to stop the flow of blood. It should
not, however, be placed between the wound and the
heart. The dark color and the steady flow of blood
indicate that a vein has been
cut. When an artery has been
severed, the blood is of a bright
red color and comes out in jets.

When a wound is deep enough
to cut an artery, if it be in an
arm or a leg, the following is an
excellent way to stop the bleed-
ing. Make a pad of a towel

or something round and hard
Knot tested on^Artery tied in & doth> Rind thig with

a handkerchief around the limb

near the wound and between it and the heart. If
such a bandage does not stop the bleeding, loosen the

EMERGENCIES 285

handkerchief enough to slip in a strong, round stick.
This may be twisted around until pressure stops the
flow of blood. The stick may be kept from untwist-
ing by tying it to the injured limb. This is called a
Spanish windlass or tourniquet and by it one can get
great pressure. Holding a wounded arm above the
head will help to stop the flow of blood. If one of
the lower limbs is cut, lying down on the ground or
floor and supporting the limb on a chair or something
of equal height will be helpful. A physician should
always be summoned in case of severe bleeding, for
the judgment of an inexperienced person as to whether
an artery or a vein has been cut might not be safe.

When companions are present, and the hurt is where
a tight bandage will not be effective, one should
thrust a clean cloth against the wound and press hard,
while another hastens for a doctor. If a person
receives a severe cut while out of doors alone, one of
the best plans is to press the cleanest cloth he has
against the wound and hold it there firmly until he
finds assistance. Of one thing we may be certain,
bleeding from any wound must be stopped, or our
wonderful river of life will be exhausted and death
will ensue. Instead of being frightened or fainting
at the sight of blood, we should have the good sense
to check its flow until some one can stop it. Pressure
will usually do this, if enough is used at the right
place. Bleeding from the nose may often be stopped
by sitting upright, bathing the he-ad and heck with

286 THE WONDERFUL HOUSE THAT JACK HAS

cold water, or applying cold to the nose. If these
simple remedies fail, a doctor should be sent for with-
out delay.

Sometimes a severe blow does not break through
the skin, but wounds the soft tissues below it, causing
bleeding and discoloration under the skin. What
is commonly spoken of as a " black eye" is a familiar
example. To such a bruise, apply hot water first and
afterward cold. When a cut is wide, the edges should
be fastened close together so that a scar will not be
left to disfigure the skin. A doctor should put some
stitches in such wounds, for otherwise a scar is likely
to remain.

Another common injury to our bodies comes from
the effect of too great heat. The simplest and
best home remedy is to bind on powdered baking
soda with damp cloths. Sweet oil or vaseline may be
applied later. When the burned surface is large, a
physician should be immediately summoned, as the
danger of serious results is often great. When cloth-
ing accidentally takes fire, the best thing to do is to
smother the flame by wrapping oneself up in a quilt,
coat, or any other heavy covering that is at hand.
This keeps the air away, and fire cannot burn without
air. To become frightened and run is the very worst
mistake to make, because it gives the air the very
best chance.

Burns from oil of vitriol or other strong acids should
be treated with limewater, soda and water, or a so-

EMERGENCIES 287

lution of any other alkaline substance that can be
obtained most quickly. Water containing vinegar,
lemon juice, or other readily obtained acid should be
applied to burns caused by lye, lime, or other alkalies.
These are the best remedies to use in such cases,
because acids and alkalies neutralize each other; that
is, they make each other incapable of having the
effect that each might have alone. Severe burns
caused by either are so serious that no time should
be lost in getting a physician. Children should never
touch electric wires, for serious injury and even death
may result from coming in contact with them.

Sunstroke is another injury from heat to which
Jack's House is subject. It usually occurs on a hot,
muggy day. Often it is preceded by pains in the
head and a general feeling of oppression which result
finally in a loss of consciousness with heavy, labored
breathing and very dry, hot skin. The patient should
be taken to a cool place, and his clothing should be
removed. Sunstroke is often followed by permanent
injury to the mind, so a physician cannot be too
quickly summoned. Absence of perspiration in the
presence of great heat is often the cause of sunstroke.
Therefore, while one is perspiring freely, such misfor-
tune is less likely.

People are sometimes exhausted by heat when
the cause is not sunstroke, but the depressing effect
of long-continued high temperature on the system.
This is called heat exhaustion. In such cases the skin

288 THE WONDERFUL HOUSE THAT JACK HAS

is moist and cool, instead of hot and >dry. As in sun-
stroke, a physician should be obtained as soon as
possible.

But our bodies may be injured by cold as well as
by heat. What relief can be give"n when they are
frost-bitten or frozen? When only a small part,
such as an ear, a nose, or a toe is affected, rubbing
with snow or with cloths wet in cold water, or, as in
the case of the hands or feet, placing the frozen part
in cold water is an excellent help. When a larger
portion of the body is frozen, rubbing, blankets, ex-
tra clothing, warm drinks, and, where the person still
retains the power of motion, exercise, may all be help-
ful. Care should be taken, however, not to bring the
sufferer into a warm room, for the blood-vessels of
the frozen part are choked and swollen, and, when
heated suddenly, are likely to burst, causing unneces-
sary suffering and bothersome wounds. After the
circulation has been restored, vaseline, sweet oil, or
othe? healing lotions will be beneficial.

In a previous chapter we learned why the lungs
must receive a regular supply of pure air, and we
can readily understand that life will not continue if
breathing stops. Drowning is one of the common ac-
cidents that stop breathing. As even the best swim-
mers may be in danger of this misfortune, all should
know how to give aid at such a time. The two things
necessary are to remove anything that may obstruct
the entrance of air, and to reestablish the movements

EMERGENCIES 289

of the chest that take place in the act of breathing.
While waiting for a doctor, wipe out the mouth of
the rescued person as far back as you can reach with
a finger covered with several thicknesses of cloth,
to remove anything that may be obstructing the
mouth or windpipe. Strip off any clothing that may
hinder breathing. Then turn the patient on his face,
and, grasping him under the abdomen, quickly jog
him up and down to expel the water from the breath-
ing passages. To further assist this end, rest the
patient's face on his arm with a large roll of clothing
under his abdomen, and, placing a hand on either
side of the small* of the back, press heavily.

Then turn him on his back, and if breathing has
not commenced, give him several hard slaps over
the pit of the stomach. Artificial respiration should
now be immediately tried. What is known as " Syl-
vester's Method" is generally regarded as the best.

After wiping out the mouth and expelling the water
as previously directed, place the patient on his back,
with a large roll of clothing under his shoulders.

Then pull out his tongue and have another person
hold it to keep it from going back to obstruct his
windpipe. If no helper is at hand, the tongue may
be held out by a rubber band fastened under the
chin. Another way is to push a pin, needle, or some
other sharp instrument through the tongue about half
an inch from the tip. This will rest against the upper
and lower lips and keep the tongue from falling back.

290 THE WONDERFUL HOUSE THAT JACK HAS

Then, kneeling behind the person's head, grasp his
arms halfway between the elbows and wrist, draw
them quickly and steadily up over his head until his
hands touch the ground behind, and keep them there
about two seconds, as in the cut. This motion, by

drawing the ribs
upward, expands
the chest and
causes air to enter.
Then move the
arms back until
they rest against
the sides of the
chest, the forearms
a little on top,
pressing them
firmly downward
and inward against

the chest for about one second, as on page 291.
This contracts the chest cavity and forces the air out.
These movements should be continued alternately
about sixteen times a minute, until natural breathing
is restored. Care should be taken to avoid too rapid
artificial respiration, for that is a common mistake.
From fourteen to sixteen times a minute brings the
best results.

The first feeble attempts at natural breathing should
be aided by timing the artificial breathing to it, and
may be stimulated by applying ammonia to the nose

Artificial Respiration — First movement:
Inspiration.

EMERGENCIES

291

and dashing cold water on the chest. While artificial
respiration is being carried on, another person may be
massaging the legs of the patient, being careful to rub
toward the heart. Warm sand, clothing, hot water,
or anything else that is available may be used to
make the body
warm. Small
doses of hot drinks
and other stimu-
lants may also be
given, when they
can be swallowed
without difficulty.
The instructions
of the doctor in

Artificial Respiration — Second movement:
Expiration.

regard to where to
move the patient
and when it will be safe to leave him alone should
be strictly followed, because, for some time after
such an experience, breathing may suddenly cease
with little or no warning. Although a person may
have been under water a half-hour or more, the
restoration of breathing should be attempted, and
should not be given up until a physician pronounces
recovery impossible.

Breathing may also be stopped by gas or smoke,
by hanging or choking, and by hard substances getting
into the windpipe. In case of gas or smoke, removal
from the cause is the first step. If gas has been

292 THE WONDERFUL HOUSE THAT JACK HAS

escaping, a match should not be lighted nor a lamp
brought in, no matter how dark a room may be, for
injury by explosion is almost sure to follow. After
a suffocated or strangled person has been removed
to pure atmosphere, the same methods for restoring
artificial respiration may be used as in the case of
one apparently drowned. Where something has got
into the windpipe, one of the quickest methods of
relief is to turn the person head downward and give
some quick hard slaps between the shoulders. This
is likely to dislodge the obstruction and cause it to
fall out. If it does not, a doctor should be immediately
sent for, as prompt and skillful action is necessary.

A person's fainting often produces needless excite-
ment. As the cause of such condition is too little
blood in the brain, the thing to do is to make it easier
for a normal supply of blood to reach the brain. On
this account the best position for one who has fainted
is flat on the back with the head a little lower than the
feet, so that the heart does not have to overcome
the resistance of gravity. Any clothing about the
neck or body should be unloosed, while smelling salts
are held to the nose and water is sprinkled on the
forehead.

Unconsciousness also results from severe blows on
the head, diseases of the brain, and shocks to the
nervous system resulting from accidents and various
other causes. A good rule to follow until a physician
arrives is to lower the head and give stimulants when-

EMERGENCIES 293

ever the face is pale, as this usually indicates the
need of more blood in the head ; but to raise the head
and not give stimulants when the face is flushed,
for such condition indicates too much blood in the
head. When an unconscious person's skin is cold
and clammy, heat should be applied to the entire body,
especially to the region of the stomach and heart.
An abundance of pure air is always necessary for any
one in an unconscious condition, so it is a mistake for
others to crowd around and keep the air away.

Another common injury to Jack's House comes
from poisoning. Any substance is poison that when
taken into the system tends to destroy life or impair
health. Poisonous drugs or medicines sold at stores
must bear a label containing a picture of a skull and
cross-bones and marked " Poison." Such bottles should
never be kept where children can get at them. Some-
times poisoning results from eating meat or fish in
certain stages of decay. Ice cream, cream puffs, and
other foods also occasionally contain poisons called
ptomaines.

First of all, a physician should be sent for when
poisoning is suspected. As a general rule, the best
thing to do while awaiting his arrival is to induce
vomiting by drinking large quantities of warm water.
If the poison taken is known to be an acid, some alkali,
such as limewater, baking soda, tooth-powder, soap,
or even plaster from the walls, may be put into the
water. If it is an alkali, some convenient acid, such

294 THE WONDERFUL HOUSE THAT JACK HAS

as vinegar or lemon juice, should be used. Copious
draughts of milk, raw eggs, or flour and water
may be given after the vomiting to lessen the bad
effects of the poison on the digestive organs. Where
pallor or coldness of the skin is present, heat and
stimulants may be used, but usually a doctor will
have taken charge before this condition exists.

There are also many plants that are poisonous
to the body. A good rule for all is not to eat the
berries or any other part of a plant or shrub not
absolutely known to be harmless. The berries
may appear tempting and perhaps seem pleasant to
the taste. The root of the plant may be very similar
to some well-known cultivated vegetable, and yet
either the berries or the root may be very poisonous.

Perhaps few plants give boys more bother and
discomfort than poison ivy. It is an ornamental vine,
bearing its leaves in clusters of three and gracefully
spreading over the neighboring ground and shrubbery.
Its grayish white colored berries are poisonous, but
it is not through these that its mischief is usually done.
The whole plant has the power when touched, or some-
times when even approached, of exciting a swollen, irri-
tated condition of the skin. In case of such poisoning,
witch-hazel and other healing lotions have a soothing
effect.

CHAPTER XXVII

HOW TO PROTECT JACK'S HOUSE FROM CONTAGIOUS
DISEASES — CONSUMPTION

IN a previous chapter we learned how minute plants
are destructive to foods. There are also tiny plants
and animals that are injurious to our bodies for
the reason that they cause disease. Consumption,
pneumonia, diphtheria, typhoid fever, malaria, in-
fluenza, and colds are some of the common diseases
that are due to these tiny plants or animals. These
minute organisms do not thrive, as a rule, in healthy,
vigorous body tissue. But if they get into an organ
or some part of the body, when, on account of ex-
posure, over exertion, lack of nutrition, loss of sleep,
or any other cause, it is not able to resist, then, mul-
tiplying rapidly, they produce disease.

The rapidity with which certain of these organisms
can multiply under favorable conditions is most re-
markable, specialists estimating that one can increase
to a colony of several millions in twenty-four hours.
In consumption, pneumonia, influenza, and colds, the
organisms are in the lungs or air passages, and so
are ejected with expectoration. In typhoid fever they
are present in the intestines, and pass out with the

295

296 THE WONDERFUL HOUSE THAT JACK HAS

waste from the bowels. In smallpox, scarlet fever,
measles, and some other diseases they are contained
in particles given off from the skin. They may get
from one body into another in milk, water, or solid
food. After being dried, these organisms become so
light as to float easily in the air. Hence they may
be taken by one in the same house with a sick person,
or carried on clothing from one house to another, and
in some diseases infect persons living in the latter.

A fly alighting on some substance or object contain-
ing disease germs may take them up and deposit
them on food, and of course a person eating the food
will get the deposit in his stomach. The very best
way to protect the body against such enemies is to
keep it in vigorous health, for then they are not likely
to do harm. As we have learned, the very best
way of keeping such health is to be wise in our use
of pure air, water, nourishing food, exercise, and rest.

Since there are times when we may be unable to
resist attacks of disease germs, it is wise to do all
that is possible to destroy any that may come from
a person having one of these diseases. Boiling water,
steam, solutions of carbolic acid, and formaldehyde
are some of the agents commonly used for this pur-
pose. During the period in which there is danger of
contagion, the patient should usually occupy an
upper room of the house away from other members
of the family, and as few as possible should wait
on him.

CONTAGIOUS DISEASES 297

If the disease is one in which infection from ex-
pectoration is possible, all sputum should be deposited
where it can be soon destroyed. There have been
invented small covered spittoons holding paper cups
that (are excellent in such cases. The expectoration
is deposited in the paper cup, which should be
renewed daily or oftener, the old one being im-
mediately destroyed by burning. If an ordinary spit-
toon is used, it should contain a five per cent solution
of carbolic acid (three teaspoonfuls to a glass of
water), and should be washed daily in boiling hot
water. There are also patent pocket flasks that
patients may carry with them when away from home,
but these must be frequently disinfected. When a
patient is coughing, small particles of expectoration
often fly into the face of an attendant or into the
surrounding atmosphere. A paper napkin or cloths
that may be immediately burned should be held in
front of the mouth to prevent the disease from spread-
ing in this way. As expectoration dries very quickly
on cloths, they should not be carried in the pockets,
but should be burned at once.

In typhoid fever, the bed-pan and similar articles
should contain a solution of carbolic acid. These
should also be frequently cleansed in boiling water.
This precaution is likewise a good one to take in
diseases where the infecting organism comes from the
surface of the body. All clothing used by the patients
or those attending them should be handled by itself

298 THE WONDERFUL HOUSE THAT JACK HAS

and washed in boiling hot water. Dishes and other
utensils for food should also be reserved for their
especial use, and should be washed separately. In
short, every possible precaution that may help to
prevent infection should be taken.

At the beginning of the illness, all rugs, draperies,
pictures, contents of bureau drawers, and any other
favorable lodging places for germs should be removed.
During its continuance the room should be cleaned
by wiping up the dust with cloths moistened in a
solution of carbolic acid, and these should afterward
be burned. All instructions given by the doctor in
regard to burning bedding and other articles, and
disinfecting and redecorating the bedroom, should
be faithfully followed, as some germs may be able to
cause disease for months afterward.

Probably all villages and cities have a health officer.
One of the most important duties of this official is
to see that due precautions are taken to prevent the
spread of diseases. Physicians are required to report
cases of contagious diseases to him, and he notifies
school principals of the houses in which such diseases
exist. Children from these homes are then com-
pelled to stay out of school until they bring a permit
stating that danger of contagion is past. Pupils are
excluded from school on account of mumps, whooping
cough, and all diseases of the skin and eye, as well
as diphtheria, smallpox, scarlet fever, and measles.
In the most serious of these diseases the families are

CONTAGIOUS DISEASES 299

warned not to attend church or other public gatherings,
and, as far as possible, not to mingle with others during
the period of danger. In cases of smallpox, scarlet fever,
and diphtheria, placards are placed on the patients'
houses to warn the public that the dangerous disease
is within. Such cards must not be removed until
the health officer or one of his assistants is satisfied
that there is no longer danger of contagion. These
officers are also expected to see that there is proper
disinfection of the room and premises afterward.

While some people have had smallpox, scarlet fever,
or measles two or three times, having had any one
of them once seems, as a rule, to make one immune
from a second attack of the same disease. It is well
known that we can protect ourselves from smallpox
by vaccination. In many cities, children must be
vaccinated before they enter school, and again in four
or five years. It is also wise to be revaccinated later
in life whenever one is where a smallpox epidemic
prevails.

Some children and parents try to evade vaccination.
This seems a very foolish thing to do, because results
show that its benefits have been great. In the year
1900, the deaths in the United States from smallpox,
according to the census returns, numbered three
thousand four hundred eighty-four. If the rate had
equalled that of England and Wales before the dis-
covery of vaccination, the number would have been
two hundred sixteen thousand. In the latter two

300 THE WONDERFUL HOUSE THAT JACK HAS

countries, before vaccination was discovered, the
number of deaths from smallpox annually averaged
about three thousand to a million inhabitants. Less
than a hundred years later, in 1890, their records
showed that the deaths from smallpox for an entire
year were only fifteen. In Germany, where the
vaccination of infants is compulsory and children
must be revaccinated at the age of twelve, smallpox
is almost unknown. A few days of sore arm or leg
and some little discomfort are the only unpleasant
effects usually following successful vaccination.

Unfortunately people are often very careless about
mingling with others 'in public places when some
member of their own family has a contagious disease.
The neighbors and acquaintances of such inconsiderate
folk should not hesitate to avoid them nor to report
their names to the proper authorities for such negli-
gence. We get out of the way of a mad dog quickly,
nor do we consciously allow ourselves to be burned
by fire. Surely we should be just as particular to
protect our bodies from contagious diseases which
may do even greater harm. Rules of health depart-
ments are made by men of wisdom and experience
for the benefit of the entire community. All should
obey their instructions without hesitation and as
faithfully as possible.

Certain diseases, such as smallpox, usually make
one very ill rapidly, and their danger is well known.
Consequently the advice of a physician is, as a rule,

CONTAGIOUS DISEASES 301

quickly sought, and his instructions are carefully
obeyed. But there is a contagious disease far more
common, to which but little heed is often given until
too late. This disease, tuberculosis of the lungs, com-
monly called consumption, is so fatal throughout the
civilized world that it is often spoken of as " The Great
White Plague." Statistics show that about twelve
deaths out of every hundred occurring in the United
States result from this disease. In New York State
during the year 1899, the deaths from consumption
alone were thirteen thousand four hundred twelve,
while the total number from smallpox, typhoid fever,
diphtheria, croup, measles, and whooping-cough was
only six thousand seven hundred eighty-three. These
figures unquestionably show the terrible danger from
"The Great White Plague" and why our bodies
should be more carefully guarded against it.

The following information concerning this greatest
body destroyer may help in protecting our bodies from
its ravages. While there is a type called quick or gallop-
ing consumption, which develops with great rapidity
and often ends fatally in a comparatively short time,
this form is not common. In the great majority of
cases the progress of the disease is slow, lasting for
months or years, and, along with the periods of tem-
porary improvement, there is, without proper care,
gradual progress to a fatal issue. As we have learned,
the bacilli must have got their start at a time when
the body's vitality was lowered because of some

302 THE WONDERFUL HOUSE THAT JACK HAS

illness, too long-continued over-exertion, lack of nutri-
tion, loss of sleep, or some other condition that tends
to make one less able to resist attack.

The usual beginning place of the bacilli's work is
in the topmost part, called the apex, of either one or
both lungs. If the disease is not arrested, it spreads
to other parts of the lungs. Should the vitality of
the patient not be restored to such a degree that the
bacilli cannot go on with their work, lung tissue will
be destroyed, cavities will be formed, and finally death
will result.

Occasionally an early warning of the disease comes
from the spitting of blood. More commonly, how-
ever, its progress is so slow and insidious as to escape
notice for a considerable time. The patient's friends
may observe his gradual loss of flesh, and he himself
may be conscious of becoming weak and tired more
easily than was usual with him. He has a persist-
ent cough, either at intervals during the day, or per-
haps only at night and on rising in the morning; and
his reply to the inquiries of solicitous friends is that
he never had a cold hang on like this one. There
may be occasional slight pains in the chest, shoulders,
and back, though these often do not occur or are not
noticed.

Feverish symptoms, indicated by rise of the body
temperature above its normal point, ninety-eight and
six-tenths degrees, in the afternoons and particularly
in the evenings, may be present from an early period.

CONTAGIOUS DISEASES 303

This daily rise in temperature, together with the per-
sistent cough and loss in flesh and strength, are such
marked signs of consumption that no time should be
lost in having a physician give the lungs and expecto-
ration a thorough examination. Every home should
possess a clinical thermometer (the small kind used to
take the body's temperature), which some members of
the family should learn to use. Such a thermometer
is placed under the lower part of the tongue and left
there three or four minutes, the lips being kept tightly
closed. If, when it is taken out, the mercury has
risen higher than ninety-eight and six-tenths degrees
it is evidence of fever.

The higher the temperature the greater the fever,
and the more serious the condition of the sick person.
Any one whose temperature is above normal is not in
fit condition for work. If, after rest, such temperature
continues, especially when other alarming symptoms are
present, a doctor should be consulted. A temperature
of one hundred four degrees is very high. A person
becomes delirious at one hundred five degrees, and at
one hundred six degrees death may ensue. A tem-
perature below normal should also receive attention,
if found afternoons or evenings. The temperature
of a sick person is likely to be lower in the morning,
and higher towards evening, than at other times.
A record of a patient's temperature at various times
of the day is one of the most important sources of
information by which physicians watch the progress of

304 THE WONDERFUL HOUSE THAT JACK HAS

the disease and judge whether the patient's condition
is growing more or less favorable. The beating of the
heart at a rate higher than normal is also an indication
of fever. For this reason, it is important that some
member of the family should be able to find out the
pulse rate. The pulse and the temperature are two
things by which necessity for the immediate attention
of a doctor may largely be judged in any disease.

Besides the daily rise in temperature, there are three
other marked signs of consumption that sometimes
cause little alarm. These are gradual loss of appetite,
increase in the amount of expectoration, and night
sweats. The night sweats, perhaps, start mildly in the
early stage of the attack, but often become so copious
that a patient's sleeping garments are wet with per-
spiration in the morning. Such unnatural perspiring
should be remembered as a very serious symptom
of the progress of consumption. Under no circum-
stances should any one having night sweats neglect to
put himself under a doctor's care. Allowing such a
warning to go unheeded nearly always means another
victim for "The Great White Plague." There are
sometimes other symptoms of this disease, but the
points that have been mentioned are especially impor-
tant for all to know, because they frequently do not
arouse any particular concern.

How may this dread disease be prevented from
spreading in a family or neighborhood? The main
thing is to keep the bacilli in the patient's expectora-

CONTAGIOUS DISEASES 305

tion from infecting other people. For this reason, all
the precautions mentioned on pages 297 and 298
should be taken. (What were they?) Especially
should patients be careful to keep their mouths
covered while coughing, so that particles of phlegm
may not fly off into the air or the faces of attend-
ants. Persons having consumption should sleep alone.
Men consumptives should be smooth shaven, since it
is difficult to disinfect either beard or mustache.
Neither should those ill with this disease kiss or be
kissed. If possible, the windows and doors of a patient's
house should be well screened to prevent flies from
spreading the germs.

That the bacilli of consumption may infect others
may be judged from the fact that twenty-four deaths
from this disease in one house and one hundred two in
one block have been traced to the same source. Some
years ago, after one member of a family had died from
consumption, others, and occasionally all, followed.
With due care taken to destroy bacilli, it has frequently
happened in recent years that but one member of a
family has been affected.

The great decrease in the number of cases of consump-
tion in regions where particular care has been taken
to teach people how to prevent its spread is another
strong proof of the wisdom of those precautions.
The United States census of 1900 shows that in the
region where registration is compulsory, the death rate
from consumption was one-hundred eighty-seven per

306 THE WONDERFUL HOUSE THAT JACK HAS

one hundred thousand of population. In 1890 the
same region reported two hundred forty-five and four-
tenths per one hundred thousand. In Prussia, for some
years before 1887, the death-rate from consumption
had averaged about three hundred ten to every one
hundred thousand of population. Through changes
in the care and treatment of patients, the rate has
gradually decreased, until, in 1900, it was two hundred
ten to every one hundred thousand. These figures
furnish arguments altogether too strong to be allowed
to go unheeded. Although the precautions advised
may seem unreasonable, yet, if occasion demands,
we shall be wise to use them as far as possible. In
dealing with consumption, at least, we are safe in
assuming that facts are facts and that figures don't lie.
Why does the law often impose a fine for spitting in
street cars and other public places? There probably
are in every large city many consumptives who do not
know that they have this disease and who mingle
freely with others. Many other persons with colds,
influenza, and similar ills having bacilli in the expec-
toration are also often in public places. Know-
ing these facts, concern for public health as well
as public cleanliness should prompt all to obey this
law, and to insist that others do the same. Healthy
people should observe such regulations just as cheer-
fully as those who know that they are sick. Then
those affected with disease, but not aware of it, will
have no excuse for being heedless.

CONTAGIOUS DISEASES

307

No doubt the improved methods of treating con-
sumption, as well as the pains taken to prevent its
spread, have had much to do with the decreasing death-
rate. Formerly any one having the disease was sup-
posed to be fated to die. Drugs were used to stimu-

Raybrook Sanitarium, Adirondacks. — Sleeping out in Summer.

late or ease the patient, but with little or no hope of
effecting a cure. Now, this dread disease, if not too
far advanced, is regarded as curable; though it is
generally conceded that medicines, and especially
patent medicines, are valueless. Many patients, who
might have recovered had they consulted a doctor at
the outset, lose their lives because of a period of trying
various patent remedies, which can only deceive and
delay. The aim is to increase the patient's vitality
to such an extent that he will be able to resist the

308 THE WONDERFUL HOUSE THAT JACK HAS

inroads of the bacilli and in time destroy them. An
abundance of pure air and nourishing food are the chief
factors relied upon.

While some simple tonic is often used to stimulate
the digestive organs, if they are not working well,
this is discontinued as soon as the need for it ceases.
Milk, eggs, bread, butter, and fruit are among the foods
that are considered the most beneficial. A tablespoon-
ful or more of olive oil is often taken at meals, as it
lubricates the bowels and is an excellent food as well.
Cold dry air and sunshine are considered very useful
in fighting this disease. For this reason, patients are
often sent to regions of high altitude or long-continued
bright weather. Where this cannot be afforded, all
possible outdoor air at home is the best substitute.

In this country, the Adirondack Mountains in New
York State, as well as the highlands of Colorado, Ari-
zona, and other states are localities which are bene-
ficial for consumptives. In such regions patients are
advised to be out of doors during the daytime, and
to sleep at night with their windows wide open
without regard to temperature. The amount of food
that one can digest under these conditions is aston-
ishing, from a half-dozen to a dozen eggs, and from
one to two quarts of milk a day being often taken,
in addition to three hearty regular meals. Very little
except easy walking is done until the . daily rise in
temperature has ceased. Then light exercise is com-
menced with the advice of a physician, and system-

CONTAGIOUS DISEASES

309

atically increased with the gain in weight and general
condition.

Frequent baths, followed by brisk rubbing to keep
the third lung, the
skin, in active con-
dition, are very use-
ful. If the body
is gradually accus-
tomed to cold water,
the morning cold
bath may be of
great value. In
brief, much that is
given in the chap-
ters on food, air,
water, and exercise
may be profitably
reread in this con-
nection. One point
generally agreed
upon is that alco-
holic drinks of any

kind hinder, rather
than help, a pa-
tient's recovery. It
is also true that any one who has previously been ad-
dicted to the use of such drinks is less likely to
recover because of that habit.
The tuberole bacilli also attack other parts of the

Raybvook Sanitarium, Adirondacks. — On the
Porch in Cold Weather.

310 THE WONDERFUL HOUSE THAT JACK HAS

body. The lungs are so often the place affected, how-
ever, that consumption and tuberculosis of the lungs
are generally regarded as the same thing. Who are
likely to be attacked by this dread disease ? While no
person is immune, and no one can be said to be fated,
statistics show that the following are especially vulner-
able : persons who work in impure air or where there is
much irritating dust ; persons who are narrow-chested
or round-shouldered ; persons who do not employ deep
breathing; persons who are subject to frequent colds
or catarrh ; persons whose ancestors or relatives have
had the disease ; persons not well fed or fully nourished,
— especially those living in dark, poorly ventilated
rooms.

Do we belong to any of these classes ? If so, let us
be watchful that ours is not one of the deaths credited
to this great destroyer. Taking up an out-of-door
occupation ; developing our greatest breathing capac-
ity; in every way making the best use of food, air,
water, exercise, and rest; even planning to spend life
in the most favorable climate, — these are among the
effective weapons to be employed in our defense.
How thankful all should be that having or escaping
consumption is not a matter of luck or inheritance,
but simply a question of keeping up strength and
vitality !

CHAPTER XXVIII

THE SACREDNESS OF JACK'S HOUSE

GOD has given this world many wonderful and
beautiful things, but the most wonderful and beautiful
of all is the human body. This gift is always wonder-
ful because of its many different parts, each so skillfully
fashioned, so perfectly adapted for service, and whether
large or small, strong or delicate, so necessary for the
highest good and usefulness of the whole. Of our
bodies it may well be said : —

" Nothing useless is or low,

Each thing in its place is best,
And what seems but idle show,

Strengthens and supports the rest."

This gift may not always be beautiful in form and
features, but, however plain these may be, persevering
effort will cultivate a gracious bearing, which, with
wholesome cleanliness, abundant health, a kindly
spirit, and sincere sympathy, will make it capable of
the greatest usefulness. When we see the beautiful
things in the world about us, how splendid it is to
realize that man is the most wonderful of all the Crea-
tor's works ! How inspiring to know that we have been

311

312 THE WONDERFUL HOUSE THAT JACK HAS

made after His image, and that, with proper care and
training, we may become strong and noble in body and
mind ! What a charge to keep we have, and with
what care and prayerfulness we should guard and
shape so precious and sacred a gift !

But if full-grown oaks are to be straight, strong,
well-proportioned, and sturdy, they must not be bent
and weakened when saplings. So if the joyous, healthy,
active boys and girls of to-day are to become happy,
vigorous, well-poised, and capable men and women of
the future, they must train these wonderful gifts to
achieve their highest and best possibilities. In the
preceding chapters we have read how to make food, air,
waiter, exercise, and rest serve the best growth and
development of these bodies God has given us. These
are rules easily remembered and readily made our
habit of living, if only begun early enough. While
fleeting pleasure may attend their transgression, the
truest joy and highest satisfaction accompany their
keeping. "More to be desired are they than gold,
yea, than much fine gold : sweeter also than honey
and the honeycomb. Moreover by them is thy servant
warned : and in keeping of them there is great reward."

How truly these words used by the Psalmist in
describing the laws of the Lord may be applied to the
simple laws of health ! If we regard our bodies as
precious, sacred gifts, which, keeping pure and clean
within and without, we try to shape and develop to
their highest and best, then we can more proudly and

, THE SACEEDNESS OF JACK'S HOUSE 313

hopefully offer up the daily prayer: "Let the words of
my mouth and the meditation of my heart be accep-
table in Thy sight, 0 Lord, my Strength and my
Redeemer." With our bodies thus in full harmony
with what our kind Heavenly Father would have them,
it will surely be less difficult to keep our lips and minds
in accord with His teachings. May a part of our daily
prayer ever be : Kind Father in Heaven, I know
my body is a sacred gift from Thee. Guard it this day
from accident and harm. Give me wisdom to keep it
sound, strong, and serviceable. Help me to preserve
it clean, pure, and undefiled.

THE CRANIUM.

MALAR (CHEEK) BONE.
-SUPERIOR MAXILLARY BONES

INFERIOR MAXILLARY BONE
SPJNAL COLUMN. CERVICAL REGION.

--CLAVICLE (COUAR BONE)

The Skeleton, showing Names of Bones.

HELPS IN LESSON PREPARATION

DURING the study period pupils should prepare complete
answers to the following : —

CHAPTER I

1. Why does money seem to be the greatest treasure in
the world ? 2. What is the greatest treasure in the world,
and why? 3. Tell the two things that are necessary for
most people to possess a strong, healthy body. 4. (Note :
Synonyms are words that have similar meanings. An-
tonyms are words that are opposite in meaning.) Give
synonyms of gallant, perils, precious, striving. 5. Tell
the meaning of pirate's booty and miser's hoard. 6. Give
antonyms of tedious, comfortable, erect. 7. What is meant
by without the handicap of headaches and nervousness ? By
the word contents, page 3 ?

CHAPTER II

1. Give the meaning of vastly, far-famed, and archi-
tecture, page 4. 2. Explain why many people know so little
about their bodies. 3. Give a synonym of each of the
following words, page 4: importance, realized, residents, cele-
brated, enterprise. 4. What part of the body is called the
trunk? 5. Tell what is said about the brain. 6. What
organs are in the chest, and how are they protected?
7. Mention some organs that are in the abdomen. 8. Give
the meaning of the following words: fortified, compart-

315

316 HELPS IN LESSON PREPARATION

ments, page 5. 9. Tell some facts about our bodies that
are of the greatest importance for us to know.

CHAPTER III

1. Mention the materials with which Jack's Wonderful
House builds itself. 2. Give the meaning of the following :
right proportion, architect, construct, nourishing food, page 6.
3. For what purpose, besides satisfying hunger, should we
eat food? 4. Why are some foods like oak? 5. Tell
why some foods in large quantities are of very little value
to our bodies. 6. On page 6, what is meant by the fol-
lowing: an introduction, chiefly, particular? 7. Explain
the meaning of -the following words : incompetent, dura-
bility, construct, require, large quantities, pages 6 and 7.
8. What is said about water? 9. Tell what is said about
pure air. 10. Give the meaning of an ordinary house,
comfortably, and sparkling liquid, page 7. 11. Give an
antonym of pure, page 7.

CHAPTER IV

1. Of what are our bodies chiefly made up? 2. Give
two reasons why we must supply our bodies with food.
3. Give the meaning of components and extracted; of
substances, mineral, and organs, page 8. 4. Name the
components of, or substances in food that are helpful
.building materials. 5. Give the meaning of proteid, and
state why it is justly entitled to its name. 6. Mention
some common foods that contain proteid. 7. Why should
we have plenty of proteids in our food? 8. What is a
microscope f

CHAPTER V

1. Give the meaning of distasteful and fibers, liberally
supplied, various grains, and chemists, page 10. 2, Give

HELPS IN LESSON PREPARATION 317

the meaning of energy, naturally robust and strong, excellent,
page 11; comparatively inexpensive foods, and large extent,
page 12. 3. Tell the meaning of inhabitants, prodigious,
whale blubber, Arctic explorer, disgust, appetite is regulated,
etc., physical labor, occupation, page 12. 4. Of what use is
fat to our bodies? 5. Name five foods having much fat.
6. State what is said of olive oil. 7. Tell why it is a mis-
take for some people to eat much pork. 8. Explain why
more fat is needed in cold weather than in warm weather.
9. Compare the diet of an Eskimo with that of an inhabitant
of the tropics. 10. Give antonyms of similar and re-
markable, page 13. 11. Name some foods in which starch
is found. 12. Compare fat and starch as to the amount
of heat and energy each furnishes the body. 13. Why
should sugar not be eaten to excess? 14. Mention five
different foods in which sugar is found. 15. State five
important facts given about foods on page 15. 16. What
two good reasons are given for not allowing children to persist
in a dislike of necessary foods? 17. Give the meaning
of pr ^established dislike, chances for recovery, staple foods,
improper diet, experienced physicians, page 15.

CHAPTER VI

1. Give an antonym of correct, different, and solid,
page 16. 2. What are the three different forms of matter?
3. Give the meaning of expand, rearrange, process, situated,
and absorbed, page 17. 4. About what is the length of the
digestive canal? Name its parts. 5. What are salivary
glands ? 6. Mention three uses of saliva. 7. Why should
our food be thoroughly masticated? 8. Explain why
children who eat rapidly in order to get out quickly to play,
make a mistake. 9. Why does properly masticating
our food help to keep us from eating more than is needed ?

318 HELPS IN LESSON PREPARATION

10. Give the meaning of good authorities, liquid state, per-
severe, enthusiastic, exertion, eating heartily, induced, activity
and endurance in games, more accurately, page 20. 11. Tel)
about the experiment of the athletes at Yale University.
12. Give the meaning of admiringly, principal, less cele-
brated, page 21. 13. Tell what is said about Mr. Glad-
stone.

CHAPTER VII

1. What is meant by alimentary canal? 2. Where is
the esophagus? 3. Where is the windpipe? 4. Give
the meaning of elastic, of great expansion, ingredients, page
23. 5. What component of food does gastric juice digest ?
6. Explain the meaning of diluted, less effective, and ex-
periment, page 24. 7. Mention three things that we can
learn from the experiment in digesting meat. 8. Why
should hard work or violent exercise just before or im-
mediately after meals be avoided ? 9. Tell how the
muscles of the stomach assist digestion. 10. Give syno-
nyms of calculate, compelling, normal, page 25. 11. What
is said about the use of seasonings? 12. Give the mean-
ing of state of mind, controlling, considerable, foundation,
insufficient, absorbed in thought, page 26. 13. Explain
how our state of mind at meal-time influences digestion.
14. Give the meaning of table atmosphere, accomplishing,
page 27. 15. Why should we have a joyous table atmos-
phere? 16. Tell three important things about bile.
17. What is said of pancreatic juice? 18. What foods
does the intestinal fluid digest ? 19. Explain the meaning
of quantity and information, page 28. 20. Give the
meaning of projections, numerous, velvety, page 28.
21. What are villi? Tell their use. 22. Give the meaning
of become disordered, regularly, unduly long, essential, pre-
ventive, page 29. 23. Give antonyms of careful and

HELPS IN LESSON PREPARATION 319

reasonable, page 30. 24. Tell the four things in regard to
digestion concerning which we should be careful to form
correct habits.

CHAPTER VIII

1. Mention the building materials usually found in milk.
2. State why milk is the most nearly perfect food. 3.
Give the meaning of adults, tax on the digestive organs,
skimmed milk, and expensive, page 33. 4. What are the
common ways of lessening the food value of milk?
5. Give antonyms of retards, thinner, inferior, untidiness,
page 34. 6. Give the meaning of opportunity, afforded,
attacked, invisible, moisture, thrive, page 35. 7. What care
should be taken to prevent bacteria from destroying the
food value of milk? 8. For what purpose is hot water
useful in dairies? 9. Mention other evidences of a good
dairy. 10. What is the best milk to buy? The next
best? 11. Why is it not well to buy of a dealer who
dips the milk from tin cans? What is probably the most
dangerous way to buy milk? 12. When and why should
milk be put in the coolest place in the house after it
is delivered? 13. Give antonyms of foolish, important,
page 39. 14. Tell how condensed milk is prepared. Give
meaning of indefinitely and original, page 41. 15. Why
is the expression, "as fat as butter," a good comparison?
16. Tell why butter should not be left long uncovered, and
why it should be kept in a very cool place. 17. Give
the meaning of precautions and rancid, page 41. 18. Tell
why it is a fraud to sell oleomargarine as butter. How
may the difference between oleomargarine and butter be
told? 19. Explain from what cheese is made, and why
it costs more to make some kinds than others. 20. Why
is cheese a valuable food? 21. With what is cheese often
eaten in France and Italy ?

320 HELPS IN LESSON PREPARATION

CHAPTER IX

1. Tell what you have learned about the components
of an egg. 2. Which are more easily digested, soft-cooked
or hard-cooked eggs ? What effect does frying have on the
digestibility of eggs? 3. Where should eggs be kept?
Why? 4. Explain what candling eggs is. 5. Why do
eggs become lighter as they grow older? 6. Tell how
one may usually judge without tasting, if eggs are too stale
to be appetizing. 7. Give the meaning of comparatively,
expensive, omitting, menu, page 46. 8. Mention the
body-building materials in meat. 9. Why is beef prob-
ably the best of the much-used meats? 10. Compare
chicken with beef; compare veal with beef. 11. What
is said about mutton and lamb ? 12. Tell what you have
learned about each of the following: pork, ham, dried
beef, bacon. 13. How is tough meat sometimes made
more tender? 14. Give antonyms of civilized, harmful,
advantage, page 48. 15. Why, when meat is being cooked,
should it be at once subjected to great heat? 16. Why
should pork always be thoroughly cooked? 17. Tell
how to prepare soups from meat. 18. How may you tell
that beef is good ? 19. How may bad veal be recognized ?
20. Why are sausages often a doubtful food? 21. Tell
why some people think it best to eat only a moderate amount
of meat. 22. What proof have we that it is possible to
be well and strong without eating meat? 23. What is the
meaning of finny dwellers in the water world,, sport, substitute,
preferable, stagnant, pages 51 and 52? 24. Tell three things
page 52 teaches about fish as food. 25. When are fish
not good food? 26. What is said about oysters as food?
About clams, lobsters, an4 shrimps?

HELPS IN LESSON PREPARATION 321

CHAPTER X

1. Tell the food materials in wheat, and state how it
compares with animal foods in respect to these. 2. What
is said about rye ? About corn ? About oatmeal ? 3. Com-
pare rice with wheat as to the amount of starch, proteid,
and fat contained. Mention countries in which rice is the
principal food. 4. Give the meaning of consider, curious,
closely related, attempting, evaporates, destroyed, and reduced,
page 56. 5. Explain about the use of yeast in bread-
making. 6. Give the meaning of mold spores, unpalatable,
page 57. 7. Tell why flour should be kept in a dry place.
8. Why should the bread jar be frequently washed out with
hot water? 9. Define fashion, preference, included, page 57.
10. Tell what Entire Wheat Flour is, and why it is often
recommended by physicians. 11. About what is the actual
cost of the materials of a loaf of bread ? 12. Why is home-
made bread better than baker's bread? 13. Give an-
tonyms of plain, aid, ill, lighter, page 59. 14. Which
is more easily digested, newly baked bread or bread a day
or more old? Well-baked bread or that which is soggy?
What is said about toast? 15. Name some of the least
digestible of the flour preparations. Explain the reason.

16. Tell why it is unwise to depend on such foods as pie
and cakes for the building substances our bodies need.

17. Why is it a poor exchange for children to spend their
pennies for cakes and other sweets? 18. What is said
of the building substances in potatoes? Why are potatoes
such a widely used food ? 19. Give the meaning of prepa-
ration, moderately warm, and nutritive, page 62. 20. Ex-
plain how to prepare potatoes for the table and best
retain their nutritive substances 21. What is said of
baked potatoes? Of fried potatoes? Which are more
easily digested, those that are mealy, or those that are soggy,

322 HELPS IN LESSON PREPARATION

after being baked or boiled? 22. Give synonyms of
flavor and prized, page 63. 23. Why are vegetables
highly prized as food? Name some vegetables that are
considered especially good for the blood and the nervous
system. 24. Name some that are healthful stimulants
to the liver and other digestive organs. 25. Tell the
meaning of variety of diet, bulk, insufficient, page 63.

26. What vegetables contain a large amount of proteid?

27. How may peas and beans be made more easily digestible ?

28. What is said about string beans ? Lima beans? Green
peas? Canned peas and beans? 29. Why are almonds,
walnuts, and peanuts good body-building foods? What
is said of their digestibility? 30. What components
are usually found in fruits? Give two fruits that contain
some proteid. Why are fruits a highly prized food ?

31. Tell how bananas may be made more easily digestible.

32. Why are stewed and canned fruits usually not as bene-
ficial as fresh fruit? What is said of dried apples? Of
fruit put up in tin cans? 33. How may we guard against
bacteria and mold when canning? 34. Explain how to
keep fresh oranges, apples, etc., from decaying.

CHAPTER XI

1. Give the meaning of beverages, beneficial, and diffi-
culty, page 69. 2. Tell from what coffee is made. From
what is tea made? What do both contain? 3. Why
should children drink neither tea nor coffee? 4. What
is tannin? Tell the best way to prepare tea, and why.
5. Why are cocoa and chocolate much more nutritious
beverages than coffee or tea? 6. Tell what is said about
the numerous "soft drinks." Why should ice cream soda
not be taken immediately after a hearty meal ? 7. Give
the meaning of multitudes, ingredients, and derange, page 73.

HELPS IN LESSON PREPARATION 323

8. What is said about alcohol as a food ? 9. Explain
why alcoholic drinks do not warm persons who are cold.
What does Commander Peary say about alcoholic
drinks? 10. Give the meaning of spurious, degrading,
boisterous, community, gradually, page 74. 11. Tell the
meaning of less companionable, material prosperity, ex-
cesses, overindulgence, brutal, overwhelmed, and blighted,
page 75. 12. Compare the effects of too much food
on the body with the effects of too much alcoholic drink.
13. Tell why a little alcohol each day is a hindrance rather
than a help to the body. 14. Give the meaning of in-
sidiously, page 76. 15. What dogs were selected by
Dr. Hodge for his experiment? 16. What effect had
the epidemic on Bum and Tipsy ? On Nig and Topsy ?
17. Tell about the experiment with the dogs in the gym-
nasium. 18. Tell other bad effects of alcohol on Bum
and Tipsy. 19. What is said about users of alcoholic
drinks getting well from dangerous diseases ? 20. Why
are college boat crews and ball teams not allowed to use
alcoholic drinks during the period of training? 21. Give
the meaning of international, contestants, capable, recorded,
total abstainers, prolonged, unquestionably, indicate, page 80.
22. What do insurance records show about the average
length of life of those who use and those who do not use
alcohol ? 23. Tell the meaning of desserts, abstaining, un-
necessarily, unnatural, page 81. 24. Give synonyms of
threshold, dread, creating, social, repulsive, page 81. What
dread power has alcohol? 25. Explain why beginning to
drink alcoholic liquors is like starting to swim the whirlpool
rapids at Niagara Falls. 26. Who are not employed by
railroads in certain positions of trust? 27. Why have
many strong men fallen victims to "John Barleycorn"?
28. Tell why it is wrong for educated Christian people to
visit places where liquors are sold, or to allow liquor to be

324 HELPS IN LESSON PREPARATION

used on their tables, even though they are temperate in its
use. 29. Give antonyms of prohibiting, protected, right,
page 85. 30. Tell the four ideals and purposes mentioned
on page 85.

CHAPTER XII

1. Why are horses not fed all the sugar they want?

2. Why should we eat sugar only in small quantities?

3. Give the meaning of consequences, page 87. 4. Why
is cheap candy especially harmful ? 5. Tell why the sugar
habit does not pay. 6. Give the meaning of papier-
mache, supported, enduring structure, page 88. 7. Relate
the story of Jacob and Esau. 8. What is likely to lure
away our most precious inheritanc ? Give the meaning
of greedy. 9. Tell why eating between meals is a bad habit.

10. Give the meaning of liberally, nutriment, page 90.

11. Explain why our occupation should, to some extent,
regulate both the kind and quantity of our food.

12. Why do so many brain-workers suffer from indi-
gestion? 13. State the food precepts given on page 92.
14. Mention the good things of life that are really best
worth having. 15. What are often the busiest times
for physicians, and why? 16. Give antonyms of valuable
and usefulness, page 94. 17. Tell what is said about the
Spartans. 18. Relate the incident of Daniel and his
three companions. 19. What is the effect of hurrying
through our meals to get out to play ? Of eating much
food just because it pleases the taste ?

CHAPTER XIII

1. Give synonyms of previous, appreciated, banquet,
page 97. 2. Compare air and food from the stand-
point of our need of each. 3. About what is the average
number of breaths taken per minute ? Does a baby take

HELPS IN LESSON PREPARATION 325

more or less than the average? 4. Give the meaning of
ceaseless, tide, continually, page 98. 5. Mention the prin-
cipal components of air. 6. About what part of pure
air is oxygen? 7. Why does a furnace fire or a lamp
light go out when the draughts are closed? 8. State how
our bodies are like furnaces and engines. 9. What is
produced by the union of oxygen and the tissues of our
bodies? 10. What component of air serves to dilute
the oxygen? 11. State the proportion of carbonic acid
gas in pure air. 12. What amount of carbonic acid gas
in air is the upper limit of safety? Give the meaning of
imagine and representing, page 102. 13. How can you
judge whether or not the air of a vat or well is dangerous
to breathe? 14. What poisonous gas is produced by the
union of oxygen and the tissues of our bodies? 15. Which
has the more moisture, warm air or cold air? 16. What
is insensible perspiration? 17. Explain why we often
feel more uncomfortable on moist summer days than we
do on days that are hotter but not as moist. 18. Give
synonyms of penetrating, remotest, relative position, page
104; of extremely, vital, inflated, museum, and elasticity, page
105. 19. Give the meaning of comprehend, tracing, ap-
proach, and contain, page 106. 20. What are the capillaries?
21. How many separate chambers has the heart? What
are they called? 22. Of what use is the heart? 23. In
the water system of a great city, what corresponds to the
arteries of our body? What to the veins? 24. How is
the blood kept from flowing backward ? 25. What is
meant by the circulation ? 26. Tell what is said about the
number of times the heart beats per minute. 27. How is
oxygen carried from the lungs to the tissues of the body ?
How is the carbonic acid gas brought from various parts
of the body to the lungs? 28. Where does the blood
exchange its carbonic acid gas for oxygen? 29. Give the

326 HELPS IN LESSON PREPARATION

meaning of on the average and purification, page 112.
30. About how much air will the cells of the lungs hold on
the average ? About how much space would the surface of
the air cells of the lungs cover if spread out flat? 31. De-
fine inspiring or inhaling, expiring or exhaling, respiration.

32. What exchange of gases should take place every time
we breathe? What is meant by the capacity of the lungs?

33. Why is it that oxygen is not all used up? 34. Tell
how you know oxygen is a wonderful supporter of combus-
tion. 35. Give three proofs of the fact that carbonic
acid gas will not support combustion. 36. What effect has
lime-water on pure air? On carbonic acid gas? What
proof have we that burning a splinter in a bottle produces
carbonic acid gas? That breathing into a bottle also pro-
duces carbonic acid gas? 37. Describe the experiment with
the mouse and the glass receiver. 38. State the three
facts proved by these experiments.

CHAPTER XIV

1. Give antonyms of heavy, deepest, simple, essential,
page 118. 2. Describe the experiment with a bladder
or toy balloon. 3. How can we tell that warm air is
lighter than cold air? 4. Name some conditions that
cause differences in temperature in the atmosphere. 5. Tell
how the fact that warm air rises helps us to get pure air to
breathe. 6. How will the temperature in the upper part
of an occupied room usually compare with the temperature of
the air in the lower part? 7. Why are we usually sure
of pure air when out of doors? 8. Define ventilation.
State what openings are necessary for the good ventilation
of a room. 9. Compare the components of the air breathed
out with those of the air breathed in. 10. Tell about the
watery vapor that is given out from the lungs and the skin".
11. Give the meaning of disagreeable, odorless, fetid, page

HELPS IN LESSON PREPARATION 327

121. 12. What is said about people who are too partic-
ular to drink from the same cup another has used?
13. Why cannot the sense of smell be trusted to detect
the bad odor of the air in a room of which we are one of
the occupants? 14. In order to protect ourselves from
foul air, what should we get into the habit of noticing?

15. How does the amount of air consumed by an artificial
light compare with the amount a person will use?

16. .What artificial light consumes the least air? What
light consumes the most ? Compare a kerosene lamp with
a gas jet ; a gas jet having a mantle with an ordinary gas
jet. 17. Give the meaning of justifiable, accidentally, un-
detected, page 123. 18. Why is furnishing impure air for our
guests to breathe even worse than serving them decaying
food to eat? 19. Give synonyms of confined, terrible, sur-
vived, page 124. 20. Relate the incident of the " Black
Hole of Calcutta." 21. Give the meaning of steerage, com-
pelled, frenzy, violence, contriving, spectacle, page 125.
22. Tell the story of the steamer Londonderry. 23. State
why such fatal results of rebreathing air that has been
breathed out are infrequent. 24. What fact do the " Black
Hole of Calcutta" and the Londonderry incidents empha-
size? 25. Mention several bad effects of breathing im-
pure air, page 126. 26. State why it is unwise to have doors
and windows closed in summer time to keep out the dust.
27. What are Nature's remedies? 28. How can we have
pure air while sleeping? 29. Tell about the treatment
of consumptives at mountain resorts and sanitariums.

30. Give antonyms of occasionally, gradually, abundant,
nutritious, completely, practical, pages 128 and 129.

31. What has an enforced stay at mountain resorts taught
some people ? 32. Why is the practice of having the doors
and windows of any sick person's room closed usually
unwise? 33. Give synonyms of needless, wonders, spark-

328 HELPS IN LESSON PREPARATION

ling, sparingly, coddling, page 130. 34. How may indoor
workers enjoy more rugged health? 35. Give some
evidences that the benefits of out-of-door air are be-
coming more generally appreciated. 36. From where
should the air supply of a furnace be taken? Why?
37. Why should the draught in the pipe be wide open when
coal is being put on a furnace fire? 38. Why are gas
stoves without pipes dangerous? 39. Tell why windows
should be lowered from the top. 40. Explain how a fire-
place helps in ventilating a room. 41. Why should all
try to be out of doors as much as possible? 42. State
why it is unwise to stay long in crowded depots and other
public waiting places, if one can just as well be in the open
air. 43. Give the meaning of ailments, delay, shun, page
133. 44. How may we be among the fortunate class
that have no need for patent remedies? 45. Why should
we be more eager for pure air than for any high-priced
medicine ?

CHAPTER XV

1. Name three of the principal differences between city
and country air. 2. In which are disease germs com-
paratively numerous? 3. Tell several things one should
consider in selecting a site for building a house. 4. State
some of the benefits of sunshine. 5. What should be done
with trees and shrubbery that keep too much sun from
the house? 6. State the advantages of having varnished
floors and rugs instead of carpets. 7. The temperature
of an artificially heated room should not be allowed to
rise above what point? Why? 8. Tell what the British
teachers thought about the temperature of our schoolrooms,
and why. 9. Why is watchfulness of the temperature of
schoolrooms especially important? 10. State why cold
air is not necessarily pure air. How may we prove the

HELPS IN LESSON PREPARATION 329

truth of this statement ? 11. What is the danger of hav-
ing the air of a room too dry and how may this be pre-
vented? 12. Tell why we should be just as particular
about the air we breathe as about the food we eat.

CHAPTER XVI

1. Describe the thorax or chest. Draw a picture of it.
2. What strong muscle forms the base of the thorax or
chest, and what does this muscle separate? Describe the
diaphragm. 3. What is cartilage? 4. What and where
are the intercostal muscles? 5. Describe "high chest"
breathing; "costal" breathing; "diaphragmatic" breath-
ing. 6. What is the bes method of breathing? 7. How
may we tell whether or not we are employing rhythmic
deep breathing? How does such breathing aid digestion?
8. Give the meaning of alternate, effort, prevents, assistance,
page 147. 9. State two of the principal causes of get-
ting out of correct breathing habits. 10. Why is the
deep breathing habit one of the most important lessons
for all to learn? 11. What is one of the very best aids
to health and vigor? 12. Give the meaning of function,
sedentary, vigorous, universal, testimony, incipient, tuber-
culosis, page 149. 13. Tell what Dr. Pryor says about
breathing. 14. What was the almost universal testi-
mony of patients at he New York State Hospital for
Incipient Tuberculosis? 15. For what were the long,
narrow passages of the nose designed ? 16. State two im-
portant uses of the secretion of the nose passages. 17. Tell
why it is not just as well to breathe through the mouth.
18. Give the meaning of resistance, page 152. 19. How
does nose breathing benefit the chest ? Give the meaning
of obstructive, page 152. 20. Tell what is said about
adenoids. 21. What effect may the stoppage of the nose
passages have on hearing? On one's appearance? How

330 HELPS IN LESSON PREPARATION

may these be remedied? 22. How may we make sure
that we are breathing through both nostrils ? Why should
we be certain of this fact ? 23. Give the meaning of firmly,
determination, persevered, bandage, page 154. 24. Tell
why it is better to breathe through the nose as much as
possible when exercising violently. 25. What is said of
snoring? 26. What care must be taken in order to have
the atmosphere of a heated building favorable to a healthy
nose ? 27. Tell how too dry air affects the nose passages.
28. What simple remedy will often relieve the dry condition
of the nose passages? 29. Explain the benefit of a res-
pirator in some trades.

CHAPTER XVII

1. Describe the position of the spine, shoulders, chest,
and abdomen when the body is in the sitting or standing
position most favorable to deep breathing. 2. Tell why
bending the spine backward and carrying the abdomen
outward is not a good position. 3. What are usually
signs of weak breathing organs? 4. Give synonyms of
ungainly, posture, habitually, erect, carriage, impression,
suggests, pages 160 and 161. 5. How may habits of
incorrect position be broken? 6. State why habits of
correct position should be formed early in life. 7. How
does the country boy usually make his breathing muscles
strong? How do most children help in developing these
important muscles? 8. Describe the breathing exercises
given on page 164. 9. Describe the last breathing exer-
cise given. Try it. 10. State why it is usually more
important to practice for better expiration than for im-
proved inspiration. 11. In what kind of air should such
exercises always be taken? 12. Tell why gain in chest
expansion does not always indicate increase in size of lungs

HELPS IN LESSON PREPARATION 331

or chest. 13. By what may we usually estimate our
power to play and to work? 14. Why is it a good plan
to breathe out all the air we can immediately after leav-
ing a crowded car or room ? 15. Who have the greatest
need for practicing breathing exercises? 16. Tell about
President Roosevelt's health in boyhood. 17. How did
he make himself strong and vigorous? How has he in his
years of responsibility kept in the physical condition that
enables him to do such a large amount of mental work?
18. Who was Sir Walter Scott? Tell about the benefits
of out-of-door life and exercise for him. 19. Mention
ways we may help ourselves to gain such benefits. 20. Why
should every person keep up some active physical exercise?
21. Relate what Madame Melba says about correct breath-
ing. 22. What is her idea about the proper temperature
of a room? 23. Tell what she means by saying a singer
should become a "hardy plant."

CHAPTER XVIII

1. Why is it thought that using tobacco is naturally
poisonous to the human body? 2. Tell what is meant
by a "Tobacco Heart" and how smokers sometimes discover
they have that difficulty. 3. Give the meaning of chest
girth, progress, page 178; of accurate, physical development,
irregularly, page 179. 4. In Professor Seaver's experi-
ment, how much older on the average were the smokers
who entered Yale than the non-smokers? Compare the
development of the smokers and non-smokers during their
college course. 5. What is said about the ability both
showed in mental work? 6. Give the meaning of stunts
growth, listless, pallor, page 180. 7. What effect does
the use of tobacco have on the growth of children's bodies?
What effect on their wills? 8. Give antonyms of
offensive and ill-smelling, page 181, 9. Give the four

332 HELPS IN LESSON PREPARATION

conclusions that are stated on page 181. 10. What did
Commander Peary say about taking on his Polar expeditions
men who were dependent on tobacco ?

CHAPTER XIX

1. Tell what is said about the amount of water in the
human body. 2. Why must the body frequently receive
a new supply of water? State how this need is supplied.
3. Explain what is meant by taking into solution. 4. Tell
how water is helpful in cleaning the inside of the body.
5. How may drinking water with one's meals be harm-
ful? 6. Mention times of the day that are favorable
for drinking freely of water. 7. What is said about the
temperature of water? 8. Tell why drinking freely of
water to help cleanse our bodies is usually much wiser
than taking patent medicines. 9. Why should the habit
of dosing with medicines of any kind be avoided ?
10. What is distilled water? 11. Explain what causes
rain. 12. How does rain differ from distilled water?

13. Tell about the formation of wells and springs.

14. Why does the housewife prefer soft water for wash-
ing? 15. Give the meaning of polluted and sewage, page
190. 16. How may water that is suspected of being
polluted be made safe to drink ? 17. State a good reason
for being careful about the quality of our drinking water.
18. Tell what is said about the Japanese. 19. What
is the safest way to cool water for drinking, and why?
20. Tell why a pump is better than a well. 21. Of
what use is the epidermis? The dermis or true skin?
22. State why the perspiratory glands are like the sewer
pipes of a house. 23. Besides furnishing an outlet for
perspiration, what other useful service do the perspira-
tory glands serve? 24. Tell the use of the oil glands.
How may they obstruct the skin? 25. Show how the

HELPS IN LESSON PREPARATION 333

practice of trying to improve the complexion by applying
paint and powder may be harmful. 26. State how often
baths should be taken, and why. Why should we be as
careful about having all parts of the body clean as we
are about the hands and face? 27. Compare tepid and
warm baths. 28. How may a hot bath help to relieve
a cold ? 29. How may warm water be an aid to sleep ?
30. Mention a good time to take hot baths. When
should hot baths not be taken? 31. With what is
it well to precede cold baths? 32. Describe the effects of
cold baths. 33. What is the reaction ? How can wre tell
if the practice of taking cold baths is harmful to us?
34. Mention the best time of the year to start the cold-bath
practice. Explain the benefits of energetic rubbing after
taking cold baths. 35. Tell some of the benefits of cold
baths. 36. State the difference between Russian and
Turkish baths. 37. What are some of the advantages
of a cabinet bath? 38. In what way is it beneficial to
drink several glasses of water before taking a cabinet or
other hot bath? 39. Why should wood alcohol not be
used as a fuel for a cabinet bath? 40. State why baths
that cause a profuse flow of perspiration are more necessary
in winter .than in summer. 41. Mention other benefits
of water, page 201. 42. Relate the incident concerning
Benjamin Franklin.

CHAPTER XX

1. (a) Define the circulation. (6) Tell why it is necessary
to keep the circulation of blood normal in every part of the
body. 2. Mention several things that cause the arterial
muscles to relax. What makes these muscles contract ?

3. Tell how tight clothing may hinder the circulation.

4. Describe our marvellous telegraph system, naming the
central office, the main wire, etc. 5. How does our

334 HELPS IN LESSON PREPARATION

telegraph system work, page 207 ? 6. Why should all be
especially careful not to injure the head or back?

CHAPTER XXI

1. Tell why human beings in cold or temperate climates
need clothing. 2. Name several substances that are poor
conductors of heat. 3. Why are two or more thin quilts
warmer than one quilt of thickness equal to all the others?
Why is loose clothing warmer than that which is tight?
4. Tell why woolen is warm clothing. 5. How does cot-
ton-mesh clothing compare in warmth with closely woven
cotton? Why? 6. Why should underclothing be capable
of frequent and thorough cleansing? 7. Give the advan-
tages of and the objections to woolen underclothing.
8. State the advantages and disadvantages of cotton under-
wear. 9. Tell what is said of linen mesh. 10. State
the benefits of airing our underclothing at night. 11. Why
is it not best to wear too much clothing daytimes or to have
too much over us while sleeping? 12. What is said about
neck-scarfs? 13. Why is it unwise for parents to dress
their children too warmly? 14. Mention the harm of
wearing too heavy hats or caps. 15. Why is it unusual
to see bald-headed women? 16. Tell about the "Blue
Coat School" boys. 17. Mention several things boys
should do to help prevent baldness. 18. Tell how bald-
ness of the head usually develops, page 216. 19. Why
should shoe-leather be pliable? What is the advantage of
porous leather? 20. What is said about patent leather
shoes? About rubbers? 21. State the advantage of laced
shoes; of low, broad heels; of medium weight soles.
22. Tell how to relieve tender feet. 23. Why should all
avoid getting shoes and stockings wet?

HELPS IN LESSON PREPARATION 335

CHAPTER XXII

1. Give some advantages of well-formed, healthy teeth.
2. What is the crown of a tooth? The root? What is
the enamel? The dentine? 3. How many teeth are in
the temporary set? In the permanent set? 4. De-
scribe the incisors; the canines; the bicuspids; the molars.
What are the wisdom teeth? 5. Tell what causes teeth
to decay. 6. Describe a good way for thoroughly cleans-
ing the teeth. If this is done but once a day, what is the
best time? 7. Explain the benefit of using dental floss.
8. Why is it well to follow the cleansing of our teeth with
an alkaline mouth wash? 9. What makes an inexpensive
but excellent tooth powder? 10. How often, at least, is
it well to have one's dentist examine the teeth? 11. Ex-
plain why it is foolish to delay going to a dentist when we
know we have a cavity in a tooth. 12. Tell what tartar
is, and why it should be removed. 13. State with what
the blood must supply our teeth in order to keep them
healthy. What foods supp'y such materials to the
blood? What foods do not? 14. Of what benefit to
the teeth is active exercise? 15. Why should the first,
or temporary teeth, be kept clean and free from decay?
16. Explain about the sixth-year molars. 17. Show
how losing temporary teeth before their natural time may
cause the permanent set to be irregular. 18. What harm
may come to the teeth of a little child from allowing it
continually to suck its thumb, or something similar? How
may this be prevented? 19. By whom can an irregular
set of teeth be straightened ? When should this be done ?
20. Explain the possible harm from cracking nuts; biting
thread; picking the teeth with a pin, knife, or any sharp
instrument; following hot drinks or food with cold, or vice
versa. 21. Why should medicines containing iron or

336 HELPS IN LESSON PREPARATION

acid be taken through a tube? 22. Describe the harm
that may come to the teeth from eating candy; from using
tobacco.

CHAPTER XXIII

1. What may be called the windows of Jack's House?
2. Describe the white of the eye. 3. Tell what is said of
the cornea. 4. What and where is the iris? What pur-
pose does it serve? 5. What is the pupil of the eye?
6. What part of the eye performs the same work as the
lens of a camera? 7. Tell what the retina is, and to what
part of a camera it corresponds. 8. In order to have
vision of the eye distinct, where must the rays of light come
to a focus? 9. If our eyes are neither nearsighted nor
farsighted, on what part of the eye are the rays of light
focused when we look at a distant object? 10. When
we look at near objects, what is necessary in order to bring
the rays of light to a focus on the retina, provided our
eyes are normal? 11. Why are the muscles of a normal
eye at rest when a person is looking at distant objects?
Why must its muscles always work when one is looking at
near objects? 12. Why is it restful to the eyes occasion-
ally to look off into the distance when we are doing close
work? 13. Tell what is meant by convergence, page 238.
14. State what is usually the cause of weak sight in persons
having otherwise normal eyes, and tell a good way to cure
it. 15. Give the points mentioned on pages 239 and 240
that we should be careful about while reading. 16. When
and why should colored glasses be worn? Why
should they not be worn at other times unless advised
by an oculist? 17. Give two good reasons why we should
neither read nor sew by twilight. 18. Why should we not
read by a flickering light? 19. When should we not do
close work by artificial light? Why? 20. Tell why read-

HELPS IN LESSON PREPARATION 337

ing while riding in a car is trying to the eyes. 21. State
why an erect position of the body is best for the eyes while
we are reading or studying. 22. Why is it well not to
have what we are reading lie on a desk or other flat surface ?

23. What is said about reading while lying down?

24. Why should one not read when the body is weak from
illness? 25. Give a good reason why delicate children
should not commence attending school until they become
strong, page 241. 26. Tell why one should not sew on
dark materials by artificial light. 27. Why should thick
or spotted veils not be worn? 28. State why we should
be careful not to expose our eyes suddenly to intense
light. 29. What is said about using a microscope, page
243? 30. Why is washing the eyes in cool water
when they feel uncomfortable better than rubbing them ?
31. Who should always be consulted when there is a dis-
charge from an infant's eyes? How much of all blind-
ness is said to be due to lack of attention to such condition
of babies' eyes? 32. What proportion of the children
in the Batavia Asylum for the Blind are there because of
attention not having been given to such discharge from
their eyes when they were infants? 33. What care should
be taken that none of such discharge gets into the eyes of
other people? 34. State why the eyes of infants should
at all times be screened from strong light. 35. Tell some
other things to be careful about in regard to our reading,
page 245. 36. Mention one great benefit of legible writing.
37. Tell how to get a particle of dust or a cinder out of the
eye. 38. If a cinder is not removed by such attempts,
why should an oculist be at once consulted ? 39. Why are
percussion caps a great source of danger to children's eyes ?
40. How may workmen protect their eyes? 41. What
should be done when quicklime or mortar gets into the
eye? When an acid gets in? 42. Tell what is said

338 HELPS IN LESSON PREPARATION

about the dangers to the eye from wood alcohol and
substances made from it. 43. Why may patent medi-
cines, Jamaica ginger, etc., injure the eyes? 44. State
why one should avoid using a towel that persons having a
disease may have used. 45. Why is plenty of sleep good
for the eyes? 46. Tell the estimate Dr. Cohn makes in
regard to one thousand cases of blindness, page 249.

47. State why concave glasses correct nearsightedness.

48. Tell how school children often bring on nearsightedness.

49. Describe the experiment in regard to nearsightedness
which the German government made. 50. Give some
good evidences of farsight. What kind of glass corrects
farsight? 51. To what is astigmatism usually due?
How may it be recognized, page 254? When neither
concave nor convex glasses correct the eye's defect, what
is usually the difficulty? 52 What is the usual cause of
squint or cross-eye? Tell why it should be immediately
attended to. 53. Mention some warnings of the fact that
our eyes probably need glasses to correct some defect.
54. Give some good reasons why it is very foolish for chil-
dren not to wear glasses when they have some defect of
vision. 55. Why are spectacles better than nose glasses?
56. Relate the experience of Francisque Sarcey. 57. In
all eye tests, why is it important to keep one eye covered
while the other is being tested ? 58. Why should the ques-
tion of expense not delay us in having our eyes treated
by an oculist? 59. Give some good rules to guide us
daily in the use of our eyes. 60. State how weak eyes
may be benefited. How may defective eyes be cor-
rected ?

HELPS IN LESSON PREPARATION 339

CHAPTER XXIV

1. Tell how good hearing contributes toward our use-
fulness and pleasure. 2. Mention the three divisions of
the ear. 3. What is the auricle? The auditory canal?

4. What are the earwax glands, and what is their use?

5. Why should we not try to dig or swab out the earwax?

6. Describe the drumhead. 7. What is the Eustachian
tube? 8. Tell how sound impressions get to the brain,
page 265. 9. What is said about impacted earwax,
pages 265 and 266? 10. State how a foreign body may
be removed from the ear. How should it not be removed,
and why? 11. Tell how the drumhead is sometimes
punctured. 12. Explain why picking the ear with a pen-
cil or any pointed instrument is dangerous. 13. Ex-
plain the danger of suddenly shouting into a person's ear;
of boxing or striking any one on the ear. 14. Why is
the stoppage of the Eustachian tube one of the gravest
dangers to the ears? Tell why colds, catarrh, etc., cause
this tube to become stopped up. 15. Why should an
aurist be at once consulted if there is any derangement
of hearing with or after a cold ? 16. The stoppage of the
Eustachian tube also often occurs after what two serious
diseases of children? 17. Of what are unusual sounds in
the ear a sign? 18. Why should little children's hearing
be frequently tested? 19. Tell how earache may be
relieved, page 269. 20. Explain why an aurist should
be at once consulted when there is a discharge from
the ear. 21. State why diving and jumping into the
water are likely to injure the hearing. 22. How may
our ears be protected when we are going where loud explo-
sions will take place? 23. How may persons who work
around noisy machinery protect their ears? 24. Men-
tion a drug that is said to cause deafness. 25. What is

340 HELPS IN LESSON PREPARATION

one of the greatest dangers of deafness, page 273?

26. What is often the cause of pupils being stupid and
disorderly in school? How may this cause be removed?

27. Tell how ears may be tested. 28. Mention several
signs that are warnings of possible ear trouble, page 274.
29. Why should deafness in only one ear be a matter of
serious concern? 30. Mention some of the discomforts
of deaf persons.

CHAPTER XXV

1. Tell some of the benefits of sleep. 2. How many
hours of sleep should children have? Adults? 3. What
benefit will sometimes come from a few hours' or a few days'
rest in bed? 4. Tell why pure air is necessary to restful
sleep. 5. What is said on page 277 about bed-clothing?
Pillow? Mattress? 6. Why is "Early to bed and early
to rise" a good motto? 7. Tell why it is well to have a
regular time for retiring and rising. 8. What is said on
page 278 about children's sleeping with an old person?

9. Mention some causes of sleeplessness, page 279.

10. How may we help to avoid sleeplessness? Why
should persons doing mental work take special pains in
these respects? 11. Tell why it is unwise to sit up late
at night to prepare for next day's examination. 12. Men-
tion the causes given on page 281 that often result in
breaking down the health of school children. 13. If children
attend dancing school or theater, it should only be on what
nights? 14. What is said on page 281 about knowledge
gained by cutting off needed rest at night ?

CHAPTER XXVI

1. Tell why it is wise immediately to cleanse and cover
cuts. 2. Why should a physician always be sent for in

HELPS IN LESSON PREPARATION 341

case of a severe cut? 3. Describe a Spanish windlass
or tourniquet. 4. If a person receives a severe cut while
out of doors alone, what is the best plan? 5. What will
usually stop or retard the flow of blood from a cut, at least
until the doctor comes? 6. How may bleeding from the
nose usually be stopped? 7. What is said about a wide
cut, page 286? 8. What is the simplest and best home
remedy for a burn? 9. Why should a physician be at
once summoned if more than a small surface is burned?
10. State the best thing to do when clothing accidentally
takes fire. 11. How should burns from acid be treated?
Burns from alkali? 12. Tell what is said about sunstroke;
about heat exhaustion. 13. What is a good remedy when
only a very small part of the body is frozen? 14. Tell
how to treat a severely frozen person before the doctor
comes. 15. Describe Sylvester's method for restoring
respiration. 16. Tell what else may be done while
artificial respiration is in progress. 17. What is one
of the quickest ways of relieving a child who has got
something in his windpipe? 18. Tell the usual cause of
fainting, and state how to relieve this condition. 19. In
cases of unconsciousness, what is a good rule to follow
until a physician arrives? 20. As a rule, what is the
best thing to do in a case of poisoning while awaiting a
physician's arrival? 21. Mention some remedies that
may be used if the poison is known to be an acid; if it is
known to be an alkali. 22. Tell what is said of poison
ivy.

CHAPTER XXVII

1. Mention some diseases that are caused by minute
plants or animals. 2. In what kind of tissue do these
usually not thrive? When are they likely to get a start
in the body? 3. Tell about the rapidity with which they

342 HELPS IN LESSON PREPARATION

increase. 4. In cases of consumption, pneumonia, etc.,
where are these germs? In cases of typhoid fever? In
scarlet fever, measles, etc. ? 5. How may disease germs
get from one person to another? 6. Mention several
ways of destroying disease germs, page 296. 7. De-
scribe the patent spittoons for the use of consumptives. If
an ordinary spittoon is used, what solution should it con-
tain? 8. What should a patient be careful to do while
coughing? 9. Why should rugs, pictures, etc., be removed
from the room of a person ill with a germ disease?
10. Mention some of the duties of a city or village health
officer. Why should his instructions always be carefully
obeyed? 11. Tell the benefits of vaccination. 12. What
disease is called uThe Great White Plague"? 13. How
did the deaths from tuberculosis alone in the United States
in 1899 compare with the total number of deaths from
diphtheria, smallpox, typhoid fever, and whooping-cough?
14. When do consumption germs usually get their start?
Where is the usual beginning place? 15. Mention several
of the usual symptoms of the beginning and progress of
consumption. 16. Why should every house possess a
clinical thermometer? 17. What is said about temper-
ature on page 303? About the pulse-rate? 18. Tell
three marked signs of consumption that are often given
little attention, page 304. 19. Tell how consumption
may be prevented from spreading in a family or neigh-
borhood. Give some arguments in favor of this statement.

20. Explain why a fine is imposed for expectorating in
street-cars, etc. Tell why all should obey such rules.

21. Why is it a great mistake for any one who may have
incipient tuberculosis to try patent medicines? 22. What
are the two things most useful in increasing a consumptive's
vitality and power of resistance? 23. Name some foods
that are excellent for tuberculosis patients. Why is olive

HELPS IN LESSON PREPARATION 343

oil especially good? 24. Mention some regions to which
tuberculosis patients are sent. 25. Tell about the out-
of-door life of tuberculosis patients in such regions. 26. Are
alcoholic drinks a help or a hindrance to persons ill with
tuberculosis? 27. Mention some classes of people who
are likely to have tuberculosis, page 310. 28. Tell some
special precautions that such persons should take.

GLOSSARY

KEY TO THE MARKINGS

(From

Webster's International Dictionary)

a

as in

fate

e as in

fern

u ;

^s

in

rude

a

u u

sen'ate

e " "

re-cent

u

tt

"

full

a

tt It

care

I " "

Ice

n

tt

«

up

a

U t t

iim

. f " "

t-de'a

u

tt

tt

urn

a

it (4

arm

1 tt 1 1

111

y

tt

u

pit'y

a

U U

ask

o " "

old

00

"

"

food

a

it t ;

fi'nal

6 " "

6--bey

00

. t

u

foot

a

u it

all

6 " "

6rb

ou

tt

u

out

e

(t tt

eve

6 " "

odd

oi

tt

"

oil

g

U tt

£-vent

u " "

use

n (like

ng)

as in bank

e

U tl

end

ft " "

u-nite'

' indicates primary accent.
" indicates secondary accent.

abnormally (Sb-nor'mal-ly), adv., in a manner not normal or natural.

absorb (fib-sorb'), v.t., to take up like a sponge.

abstainer (&b-stan'er), w., one who abstains.

accidentally (&k"si-den'tal-ly), adv., by chance.

accommodate (ak-kom'mo-dat), v.t., to adapt or adjust.

accommodation (ak-kom"mo-da/shun), n., the act of adapting or adjusting.

accomplish (S,k-kom'plish), v.t., to complete or fulfill.

accountable (Sk-kount'a-b'l), a., answerable.

accumulation (ak-ku/'mu-la/shun), w., that which is collected or increased.

activity (ak-tlv'i-ty), n., the state of being active or lively.

admiration (ad"mi-ra'shun), w., wonder mingled with pleasure.

admiringly (Sd-mlr'Ing-ly), adv., with admiration.

adolescence (Sd"6-les'sens), w., the state of growing from childhood to

maturity ; youth.

adult (a-dulf), w.. a person who has reached his growth.

345

346 GLOSSARY

advantage (a"d-van'ta"j), n., gain or benefit.

aerate (a'er-at), v.t., to supply with common air.

Alhambra (Al-ba'm'bra), n., the palace of the Moorish kings at Granada,
Spain.

alimentary (ai"i-men'ta-ry), a., pertaining to food or to the functions
of nutrition.

alternate (Sl'ter-nat), v.t., to perform by turns or in succession.

anxiety (an-zl'e-ty), n., care, uneasiness.

appreciate (Sp-pre'shi-at), v.t., to value.

architect (ar'ki-tekt), n., a person skilled in the art of building.

architecture (ar'ki-t6k"tur), n., the art of building.

artery (ar'ter-y), n., one of the cordlike canals through which blood
passes from the heart to various parts of the body.

atmosphere (&t'mos-fer), n., the air of a place; any surrounding influ-
ence or condition.

auditory (a/di-to-ry), a., pertaining to hearing.

aurist (a'rist), n., one skilled in treating disorders of the ear.

authority (a-thor'i-ty), n., rightful power.

autobiography (a/'to-bt-og'ra-fy), n., the story of one's life written by
one's self.

B

bandage (band'aj), n., a strip of cloth used in binding up wounds.

banquet (ban'kwet), n., a feast.

benefactor (ben"e-f<ik'ter), w., one who confers a favor.

beneficial (ben"e-fish'al), a., helpful.

beverage (bev'er-aj), «., drink.

blight (blit), v.t., to destroy.

blubber (blub'ber), w., the fat of whales and other large sea animals.

boisterous (bois'ter-us), a., rough; noisy.

booty (boo'ty), n., plunder.

calculate (kal'ku-lat), v.t., to estimate; to count.

cavity (kav'i-ty), n., a hollow place.

ceaseless (ses'less), a., without pause or end.

celebrated (sel'e-bra/'ted), a., famous.

chafe (chaf), v.t., to rub ; to wear by rubbing.

characteristic (kar"&k-ter-is'tik), n., a distinguishing quality.

chemist (kem'ist), n., a person skilled in chemistry.

coddle (kod'd'l), v.t., to treat with too much tenderness.

GLOSSARY 347

companionable (kom-pan'yun-a-b'l), a., agreeable; sociable.

comparatively (kom-pa'r'a-tiv-ly), adv., relative to other things.

compartment (kom-part'ment), w. , one of the parts into which an in-
closed space is divided.

community (kom-mu'ni-ty), n., place or neighborhood.

compel (k5m-pel'), v.t., to force.

completely (kom-plet'ly), adv., fully.

component (kom-po'nent), n., one of the parts that make up a thing.

comprehend (k5m"pre-hend'), v.t., to understand.

compulsory (k5m-pul'so-ry), a., enforced by law.

concave (kon'kav), a., hollow and curved. The opposite of convex.

considerably (k5n-sid'er-a-bly), adv., much.

constipation (kon"sti-pa'shun), n., a state of the bowels in which the
expulsion of waste is not regular or sufficiently frequent.

construct (kon-strukf), v.t., to build ; to make.

content (kon-tent'), v.t., to satisfy.

contestant (kon-te"st'ant), n., an opponent; one who contests.

continually (kon-tm'u-al-ly), adv., unceasingly; without stopping.

contrive (k5n-triv'), v.t., to plan ; to devise.

convex (kon'veks), a., rising or swelling into a rounded form. The oppo-
site of concave.

counterbalance (koun"ter-baTans), v.t., to oppose with an equal weight or
power.

create (kre-af), v.t., to cause to exist.

cumbersome (kum'ber-sum) , a., burdensome or hindering.

D

degrade (de-grad'), v.t., to bring shame on ; to disgrace, to debase.

derange (dg-ranj'), v.t., to disturb ; to throw into disorder.

derangement (de-ran j'ment), n., disorder; confusion.

determination (dS-ter"mi-na'shun), n., decision.

development (de-vel'op-ment), n., growth.

diet (di'et), n., what is eaten and drunk habitually.

difficulty (dif'fi-kul-ty), n., a thing hard to do ; obstacle.

dilute (dl-lut'), v.t., to thin by mixing.

disgust (dis-gust'), v.t., to cause loathing ; to provoke strong distaste.

dispute (dis-puf), v.t., to question the truth of.

distasteful (dis-tast'ful), a., unpleasant ; offensive.

distinctness (dis-tmkt'ne'ss), n., state of being clearly seen.

distort (dis-tort'), v.t., to twist out of shape.

348 GLOSSARY

divergent (di-vgr'jent), a., going farther and farther from each other,
draught (draft), w., a current of air moving through an inclosed place.
dub (dub), v.t., to call,
durability (dfi"ra-bii'I-ty), n., the state of lasting.

E

effective (Sf-feVtiv), a., able to accomplish results.

elastic (5-las'tik), a., having the power of returning back to the form
from which a substance has been bent or pressed ; springy.

elasticity (e'Mcts-tls'I-ty), w., quality of springing back.

emergency ( earner 'jen-sy), w., an unforeseen happening.

emotion (e-mo'shun), w., excitement of the feelings.

endurance (en-diir'ans) , n. , the act of bearing or suffering.

enduring (Sn-dur'mg), a., lasting.

energy (6n'er-jy), w., force; power.

enterprise (8n'ter-priz), n., project; that which is undertaken.

enthusiastic (e"n-thu"zi-aVttk), a., filled with zeal or interest.

estimation (eVti-ma'shun), n., opinion of the worth of anything.

evaporate (e-v£p'6-rat), v. i. , to pass off in vapor.

excess (Sk-seV), w., that which goes beyond what is usual or proper.

exertion (Sgz-er'shun), w., a laborious effort.

exhilaration (6gz-il"a-ra'shun), w., joyousness ; high degree of good feel-
ing.

expand (Sks-pand'), v.t., to spread out.

expansion (gks-p&n'shun), w., the act of spreading out.

experience (eks-pe'ri-ens), w., practical wisdom gained by personal knowl-
edge, feeling, or action.

experiment (eks-per'i-ment), n, , a practical test.

expulsion (8ks-pul'shun), w., the act of expelling or sending out.

extension (eks-ten'shun), ?i., enlargement; increase.

extract (6ks-tr3,kt'), v.t., to draw out or forth.

feasible (fe'zi-b'l), a., capable of being done ; practicable.

fetid (feVid), a., having an offensive smell.

fiber (fl'ber), n., the delicate, thread-like portions of which the tissues of

plants and animals are in part constituted.

flavor (fla'ver), n., the quality of anything that affects the taste.
focus (fo'kus), w., a point at which the rays of light meet and at which

the image is formed.

GLOSSARY 349

formaldehyde (f6r-m51'd£-hid), w., a colorless liquid often used in pre-
serving milk and other food.

fortify (f6r'ti-fi), v.t., to furnish with power to resist attack.

foundation (foun-da'shun), w., that on which anything stands or by which
it is supported.

frenzy (fren'zy), n., any violent agitation of the mind.

frequently (fre'kw6nt-ly), adv., often; repeatedly.

function (funk'shun), ?i.,the appropriate action of any special organ or
part of an animal.

G

gallant (gal'lant), a., brave,
general (je"n'er-al), a., common to many,
girth (gerth), w., the measure around the body,
gradually (grad'u-al-ly), adv., slowly, by steps or degrees.

H

habitually (ha-bit'u-al-ly), adv., as a matter of habit.

handicap (han'di-kap), n., hindrance.

hardship (hard'ship), n., that which is hard to bear.

hoard (hord), n., hidden treasure.

hygienic (hi^ji-e'n'ik), «., sanitary; having good health conditions.

immune (im-munf), <z., protected from.

immunity (im-mu'ni-ty), n., freedom from,

impairment (Im-par'ment), w., injury.

impetus (im'pe-tus), n., momentum ; force.

impression (Im-pre'sh'un), n., influence or effect on the senses or the

intellect.

improbable (im-prob'a-b'l), a., unlikely to be true,
incipient (in-sip'i-ent), a., beginning to be or to show itself,
incompetent (m-kom'p^-tent), a., incapable ; unfit,
inconsiderate (m"kon-sid'er-ate), a., not regarding the rights of others,
indefinitely (m-defi-mt-ly), adv., not definitely,
indistinct (In'Mis-tlnkt') , a., not clear,
induce (in-dus'), v.t., to influence.
inexperienced (m"eks-pe'ri-enst), a., unskilled,
inflammation (m^flam-ma'shun), w., the state of being swollen,
innate (in-flat'), v.t., to expand ; to enlarge.

350 GLOSSARY

ingredient (m-grg'di-ent), «., one of the parts that make up or compose
a mixture.

inherit (m-her'it), v.t., to receive by birth ; to come into possession of.

insidiously (m-sid'I-us-ly), adv., deceptively; without marked symptoms.

insufficient (m"suf-fish'ent), a., not enough.

intelligently (in-teTli-j«nt-ly), adv., with readiness of understanding.

intense (in-tSns'), a., extreme in degree.

intentional (m-ten'shun-al), a., done by design.

international (In"ter-n3,sh/un-al), a., between nations.

introduction (m"tro-duk'shun), n., formally making persons known to
each other.

intrude (m-trud'), v.t. & i., to enter without invitation or welcome.

investigation (in-veVti-ga'shun), n., the act of inquiring into or
thoroughly examining.

investment (In-v6st'inent), n., that which is invested or put into some-
thing with a view of obtaining profit.

invisible (in-viz'i-b'l), a., not able to be seen.

irregularly (ir-reg'u-lar-ly), adv., not natural ; not uniform.

irritable (ir'ri-ta-b'l), a., easily made out of temper or angry.

isolated (I'so-la-tSd), a., separated from others.

J
justifiable (jus"ti-fl'a-b'l), a., in a manner shown to be just.

languid (laVgwid), a., not disposed to exert one's self ; not active,
liberally (Hb'er-al-ly) , adv., generously.

listless (list'lgss), a., having no desire or inclination; spiritless,
lubricate (lii'bri-kat), v.t., to make smooth or slippery.

M

marvelous (mar'vel-us) , a., wonderful; astonishing.

massage (mas'-s£j), n., a rubbing or kneading of the body.

menu (me-nu'), n., bill of fare.

microscope (ml'kro-sk5p), n., an instrument for making an enlarged

image of a small object.

miser (mi'zer), n., one who lives miserably to increase his wealth.
moderately (mod'er-at-ly), adv., in a manner not extreme or violent,
moisture (mois'tur), n., liquid in small quantities.
multitude (mul'ti-tud), n., a great number; a crowd.

GLOSSARY 351

museum (mu-ze'um), n., a collection of curiosities or works of art.
mysterious (mis-te'ri-us), a., difficult to understand ; containing mystery.

N

necessitate (ne-ses'si-tat), v.t., to make necessary ; to compel,
nervousness (nerv'us-ness), n., the state of being easily excited.
normal (ndr'inal), «., according to established rule or regular form,
nourish (nur'ish), v.t., to feed and cause to grow.
nutriment (nu'tri-ment), n. , that which nourishes ; food,
nutritious (nu-trish'us) , a., giving nutriment.

O

obstruction (ob-struk'shun), n., that which bars or obstructs

obviate (5b'vi-at), v.t., to make unnecessary.

oculist (ok'u-list), n., one skilled in treating diseases of the eye.

odorless (o'der-less), a., free from smell.

offensive (6f-fen'siv), a., displeasing.

oil of vitriol (vit'ii-ul), n., strong sulphuric acid.

opaque (6-pak'), «., not transparent.

ornamental (6r"na-men't«l), a. , that which ornaments or beautifies.

overindulgence (o''ver-in-dul'j«ns), /i., taking too much of anything.

overwhelm (o"ver-whelm'), v.t., to cover over completely ; to oppose over-

poweringly.
oxidize (oks'i-dlz), v.t., to combine with oxygen.

pallor (pal'ler), n., want of color.

papier-mache' (pa"pya-ma"sh£'), w., a hard and strong substance made
of a pulp from paper mixed with glue.

parallel (par'al-lel), a., extended in the same direction, and in all parts
equally distant.

penetrate (pen'e-trat), v.t., to enter into.

percussion cap (per-kush'unk3,p), n., a small copper cap containing gun-
powder.

peril (peVIl), n., danger.

persist (per-sist ), v.i., to keep trying ; to persevere.

physical (fiz'i-kal), «., relating to the bodily structure.

physician (fi-zish'an), «., a person skilled in the art of healing ; a doctor
of medicine.

pirate (pl'rftt), n., a robber on the high seas,

352 GLOSSARY

Pisa (Pe"'za;, n., city in Italy, having a famous leaning tower-
pollute (pol-luf), v.t., to make unclean,
porous (por'us), a., full of pores or small openings.
posture (pos'tur), n., position of the body,
precaution (pre-ka'slmn), n., previous care,
preestablish (pre"es-tab'lish), v.t., to establish beforehand,
preferable (pref Sr-a-b'l), a., worthy to be chosen before something else,
preference (pr6f'er-ens), n., choice,
preparation (prep"a-ra'shun), n., a making ready,
preserve (pre"-zerv'), v.t., to keep or save from injury.
prevalence (preVa-lens), n., the state of being widespread,
preventive (pre-ve"nt'iv), n., that which hinders,
principal (prin'si-pal), a., most important,
process (pros'Ss), n., way of doing.
prodigious (pro-dij'us), a., very large.
profuse (pro-fus'), a., large in quantity.
prohibit (pro-hib'it), v.t., to forbid.
projection (pro-j6k'shun), /i., a part jutting out.
proportion (pro-por'shun) , »&., proper share.
prosperity (pr5s-per'i-ty) , n. , good fortune ; success.
puncture (punk'tur), n., a small hole made by a point.
purification (pu"ri-fi-ka'shun), n., the act of making pure or clean,
putrid (pu'trid), a., foul, or decayed.

R

radiate (ra'di-at), v.t . , to send out in direct lines from a point or points.

rancid (rS,n'sid), a., having a rank smell or taste ; musty.

realize (re'al-iz), v.t., to understand to be real ; to comprehend fully.

rearrange (re"&r-ranj'), v.t., to place in a different way.

reduce (re"-dus'), v.t., to dimmish ; to lower.

reflection (re-fl£k'shun), n., the act of thinking over or considering;

state of being reflected.

refrain (re"-fran'), v.i., to keep one's self from action ; to abstain,
regularity (re~g"u-laVI-ty), w., the condition or quality of being regular,
regularly (reg'u-ler-ly), adv., in due order or time,
regulate (rgg'u-lat), v.t., to direct by rule,
relax (reviaks'), v.t., to loosen.

reliable (r^-li'a-b'l), a., trustworthy ; fit to be relied on.
remote (r&-mOt'), a., far away,
repulsive (re"-pul'slv) , a., forbidding ; offensive.
resident (rez'I-d/nt), n, one who dwells in a place for some time.

GLOSSARY 353

resistance (re"-zlst'ans), n., opposition ; the act of withstanding,
responsible (re"-sp6n'si-b'l), a., able to answer for one's conduct,
rhythmic (rith'inlk), a., having a regular succession of motion,
robust (r6-busf), a., strong ; vigorous.

sanatorium (s&n"a-t5'ri-um), n., a resort for invalids.

sedentary (sSd'Sn-tii-ry), a., inactive ; much sitting.

sewage (su'a'j), n., the contents of a sewer or drain.

shun (shun), v.t., to avoid ; to keep clear of.

solicitous (s6-lis'it-us) , a. , eager ; anxious.

solution (so-lu'shun), n., the state of being dissolved.

sparingly (spar'ing-ly), adv., savingly.

spectacle (spSk'ta-k'l), n., a remarkable or noteworthy sight.

spurious (spu'ri-us), a., false ; not genuine.

stagnant (stag'nant), a., not flowing.

staple (sta'p'l), a., regularly produced in large quantities.

steerage (ster'aj), n., the space in the after part of a vessel, under the

cabin.

structure (struk'tur), n., arrangements of parts; a building,
stunt (stunt), v.t., to stop or to lessen,
substance (sub'stans), n., material.

substitute (sub'sti-tut), v.t., to put in the place of another person or thing,
suffocate (suf fo-kat), v.t., to stifle ; to smother.
supplement (sup'ple"-ment), v.t., to add something to.
systematic (sis"t6m-at'ik), a., proceeding according to regular method,
systematically (sis"t6m-3,t'I-kal-ly) , adv., in a systematic manner.

tax (tSks), v.t., to lay a burden upon.

tedious (te'di-us), a., tiresome.

temperature (t6m'per-a-tur), »., condition with respect to heat or cold.

temporary (tem'po-ri-ry), a., lasting for a time only.

tendency (t6nd'en-sy ) , n. , direction or course toward any place, object,

effect, or result ; disposition or inclination for.
testimony (teVti-m6-ny), n., evidence ; proof of some fact,
threshold (thre"sh'5ld), n., entrance, beginning.
thrive (thrlv), v.i., to grow vigorously.
transmit (trans-mif), v.t., to cause to pass over or through.
2A

354 GLOSSARY

U

undefiled (un-d^-fll'd'), a., pure ; not corrupted or unclean,
undetected (un-de"-t6k'ted), a., not found out.
ungainly (un-gan'ly), a., clumsy ; awkward,
universal (u"m-ver'sal), a., unlimited; all-reaching,
unnaturally (un-naVu^-ral-ly), adv., contrary to the order of nature,
unnecessarily (un^'ngs-gs-s^'ri-ly), adv., needlessly.
unpalatable (un-paTa-ta-b'l), a., not agreeable to the taste.
unquestionably (un-kwes'chvin-a-b'ly), adv., without doubt.
unwholesome (un-hol'sum), a., not tending to promote health.

variety (va-rl'e-ty), n., the state of being different.

various (va'rl-us), a., different.

vein (van), n., one of the cord-like canals through which blood passes to

the heart.

vibration (vi-bra'shun), n., motion to and fro as a pendulum,
vigorous (vig'er-us), a., strong; robust.
violence (vl 6-lens), w., force; highly excited action,
vision (vizh'un), w., sight.
vital (vi'tal), a., necessary to life.
vitality (vi-tal'i-ty), n., life ; vital force,
vulnerable (vul'ner-a-b'l), adv., capable of being wounded.

W
well-poised (wel-poiz'dr), a., well-balanced.

INDEX

Absorption, 28, 29.

Adenoids, 152.

Air, 7, 97-182.

Albumen, 43, 48.

Alcoholic drinks, 72-85, 309.

Alimentary canal, 17.

Almonds, 65.

Amherst College, 180.

Aorta, 108, 111.

Apples, 65, 66.

Aqueous humor, 235.

Arteries, 106, 284.

Artificial lights, 122, 240.

Artificial respiration, 289, 290.

Astigmatism, 253.

Athletic training, 79, 80.

Atomizer, 156, 272.

Auditory canal, 263.

Bacilli, 301, 308.

Bacon, 47.

Bacteria, 35, 3Q, 67, 135, 136,

295.

Baked potatoes, 91.
Bananas, 65, 66.
Baseball, 173.
Baths, 195-202, 309.
Beans, 64.
Beef, 46, 47.
Between meals, 89, 90.
Beverages, 69-85.
Bile, 27.

Black Hole of Calcutta, 124.
Blood, 106-112, 147, 172, 196,

197, 198, 203-205, 215, 218,

222, 228, 241, 279, 283-285,

291, 292.

Blood poisoning, 284.
Bones, 5, 143, 144, 264, 314.
Boracicacid, 156, 247.
Bowels, evacuation of, 29.
Brainworkers, 91.
Bread, 56-61.
Breathing, 143-157.
Broiled meats, 91.
Bronchial tubes, 105.
Broth, 90.
Burns, 286.
Butter, 41.

Cabinet bath, 199, 200.

Cake, 60.

Camera, 235.

Candling eggs, 45.

Candy, 86-89.

Canned fruits, 66, 67.

Canned vegetables, 64.

Canning, 67.

Capillaries, 106, 111, 112.

Carbohydrates, 13.

Carbon dioxid or carbonic acid gas,

101-104, 111-113, 115-118,

121.

Cartilage, 163.
Cervantes, 282.
Chain of bones, 264.
Cheese, 42.
Chicken, 46.
Chocolate, 70, 71.
Choking, 291.
Choroid coat, 234.
Chyle, 28.
Chyme, 27, 28.
Cigarettes, 180.

355

356

INDEX

Circulation, 107-111, 197, 203,
205, 216, 218, 228, 241, 279,
280, 288.

Clinical thermometer, 303.

Clothing, 209-220.

Cocoa, 70, 71.

Coffee, 69, 70, 90, 91.

Cohn, Dr., 249.

Colored glasses, 240.

Combustion, 100-103, 113, 115,
116.

Complexion, 195.

Concave glasses, 250.

Condensed milk, 40, 41.

Constipation, 63.

Consumption, 128, 295, 301-313.

Contagious diseases, 295-313.

Convex glasses, 253.

Corn, 55.

Cornea, 234.

Corpuscles, 111.

Cotton, 210-212.

Cream, 34.

Cross-eye, 255.

Crystalline lens, 235.

Custard, 91.

Cuts, 283, 284.

Daniel, 94, 96.

Deafness, 153, 262, 263, 269, 272-

275.

Deep breathing, 148, 149, 158.
Dental floss, 225.
Dermis, 192.

Diaphragm, 144, 145, 163.
Diaphragmatic breathing, 146.
Digestion, 16-31.
Diphtheria, 298.
Doughnuts, 60, 91.
Draught, 122.
Dried beef, 47.
Dried fruits, 66.
Drowning, 288-290.
Drumhead, 264.
Dusting, 137.

Ear, 262-275.

Earache, 269.

Ear-drum, 263, 264.

Earwax, 263, 264.

Eggs, 43-48.

Emergencies, 283-294.

Entire wheat flour, 58.

Epidermis, 192.

Esau, 88.

Esophagus, 22.

Eustachian tube, 264, 268, 269,

272.

Exercise, 163-176.
Expectoration, 295, 297.
Eyes, 233-261.

Farsightedness, 252.

Fat, 10-12.

Fireplace, 132.

Fish, 51-53.

Food, 6-96.

Food habits, 86-96.

Formaldehyde, 34, 296.

Franklin, Benjamin, 201, 202.

Freezing, 288.

Fruit, 65-68.

Gall bladder, 27.
Gastric juice, 23, 25.
Germs, 295, 296.
Ginger ale, 72.
Gladstone, William E., 21.
Glazed paper, 245.
Golf, 173.
Greeks, 94.

Hair, 214-217.
Ham, 47.

Harvey, Dr. William, 109.
Health officer, 298.
Heart, 106-109, 117.
Heat exhaustion, 287.
Hitchcock, Dr., 180.
Hodge, Dr. C. F., 77.
Horseback riding, 173.

INDEX

357

Humidity, 104.
Hydrochloric acid, 23.

Ice cream, 72.

Influenza, 295.

Insensible perspiration, 104,

193.

Insomnia, 278.
Insurance, 80, 178.
Intestinal digestion, 27, 31.
Intestinal juice, 28.
Intestines, 17, 22.
Intercostal muscles, 163.
Iris, 234.
Iron, 14.

Jacob, 88.
Jam, 66, 90.
Jamaica ginger, 248.
Japan, 56.
Japanese, 51, 191.
Jellies, 66.

Kane, Dr., 12.
Kidneys, 193, 194.

Lamb, 47.
Legumes, 64.
Lewis, Dr. F. Park, 243.
Lime, 14.

Limewater, 32, 115, 226.
Liquid glass, 44.
Liver, 22, 27.

Londonderry, steamer, 124.
Lungs, 105, 112, 117, 119, 145,
193, 194.

Magnesia, 14.

Mastication, 18-21, 228.

Measles, 269, 296, 298, 299.

Meat, 46-51.

Medicines, 30.

Melba, Madame, 174-176.

Milk, 32-41.

Mouth breathing, 150.

Mumps, 298.
Mutton, 47.

Nearsightedness, 241, 250, 251.

Nebuchadnezzar, 94.

Nervous system, 205-208.

Night sweats, 304.

Nitrogen, 9, 101, 115.

Nitrogenous foods, 9.

Nose, 150.

Nosebleed, 285.

Nose breathing, 150-157.

Nose glasses, 258.

Nuts, 64, 65.

Oatmeal, 55.

Oil glands, 192, 194.

Oleomargarine, 41, 42.

Olive oil, 11, 308.

Olympic games, 79, 80.

Optic nerve, 235.

Oranges, 66.

Oxygen, 99-101, 106, 111, 112,

114-117, 132.
Oysters, 53.

Pancakes, 60, 90.

Pancreas, 22, 27.

Pancreatic juice, 27, 28.

Pasteurized milk, 39.

Pastry, 60, 61.

Patent medicines, 133, 187.

Peanut butter, 65.

Peanuts, 65.

Peary, Commander R. E., 74, 182

Peas, 64.

Pepsin, 23.

Perspiration, 193.

Perspiratory glands, 192.

Phosphorus, 14.

Pickles, 90.

Pie, 60, 91.

Plants, 113.

Pneumonia, 295.

Poisoning, 292,

358

INDEX

Poison ivy, 293.

Polypi, 152.

Pop, 72.

Pores, 193.

Pork, 49, 50.

Potatoes, 62.

Preserving fruit, 68.

Proteid, 9.

Pryor, Dr. John H., 149.

Ptomaine, 52, 293.

Pulmonary artery, 107, 110.

Pulmonary vein, 108, 111.

Pulse, 110, 304.

Pupil, 235.

Quinine, 272.

Railroad employees, 82.

Raspberries, 66.

Rennin, 23.

Respiration, 112.

Respirator, 156.

Rhythmic breathing, 148, 149,

158, 163.
Ribs, 144, 145.
Rice, 55, 56.
Roosevelt, Theodore, 168, 169,

172, 174.

Russian baths, 198.
Rye, 55, 56.

Saliva, 18.

Salivary glands, 18.

Salt, 14, 25.

Sarcey, Francisque, 258.

Sausage, 50, 91.

Scarlet fever, 269, 296, 298, 299.

Schoolrooms, 137.

Sclerotic coat, 234.

Scott, Sir Walter, 169-172, 174.

Seaver, Professor J. W., 178-180.

Shoes, 218.

Silk, 210-212.

Sixth- year molars, 229,

Skating, 173.

Skin, 192, 309.

Sleep, 276-281.

Smallpox, 296, 298, 299.

Snoring, 155.

Soda, 14.

Soda water, 72.

Soups, 49.

Spanish windlass, 285.

Spartans, 94.

Spectacles, 257.

Squint, 255.

Starch, 13.

Sterilized milk, 39.

Stewed fruits, 66.

Stews, 49.

Stomach, 22, 23.

Stomach digestion, 22-27.

Suffocation, 291.

Sugar, 13, 14.

Sugar habit, 86-89.

Sunshine, 136.

Sunstroke, 287.

Tartar, 227.

Tea, 69, 70.

Teeth, 221-232.

Temperature, 138, 139, 194,

303.

Tennis, 173.
Thermometer, 139.
Thirst, 184.
Thorax, 143-145.
Toast, 59, 60, 91.
Tobacco, 177-182.
Toothpowder, 225.
Trachea, 22.
Trichinae, 49.
Turkish baths, 199.
Type, 245.
Typhoid fever, 190, 295, 297.

Unconsciousness, 292.

Vaccination, 299.
Valves, 109.

INDEX

359

Veal, 50.

Vegetables, 63.

Veils, 242.

Veins, 106, 107, 284.

Ventilation, 118-134.

Villi, 28.

Vitreous humor, 235.

Walking, 173.
Walnuts, 65.
Water, 183-202, 309.

Watery vapor, 98, 103, 104, 112,

126, 193.
Wheat, 54.
Whittier, 282.
Whole wheat flour, 58.
Whooping cough, 298.
Windpipe, 22, 291.
Wood alcohol, 247.
Woolen, 210-212.

Yale University, 21, 178.

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