IX.
HEALTHFUL FOOD.
Apportionment of elements in food: carbon, nitrogen, phosphorus, calcium, iron, silicon, etc.—Large proportion of water in the human body—Dr. Holmes on the interchange of death and life—Constituent parts of a kernel of wheat—Comparison of different kinds of food—General directions for diet—Hunger the proper guide and guard of appetite—Evils of over-eating—Structure and operations of the stomach—Times and quantity for eating—Stimulating and nourishing food—Americans eat too much meat—Wholesome effects of Lenten fasting—Matter and manner of eating—Causes of debilitation from misuse of food.