EFFECT UPON THE MIND AND SOUL.
Poisonous as is alcohol to the body, it is more fatal to the mind and heart. It clouds the brain, dwarfs and blots out the good impulses, and increases the power of the passions and the baser side of our nature.
The world is full of moral and mental wrecks caused by alcohol. You see them about you; the most wretched drunkard on which you ever looked was once a bright, hopeful boy like you. He could not have been made to believe he would ever fall so low.
Your only safety is to resolve never to touch alcohol in any form. Not only that, but it is your duty to do all you can to keep others from injuring themselves by its use.
Does alcohol exist in nature? What is alcohol? How are beer, cider, and wine produced? What element is alcohol?
What is said of alcohol? In what lies its great danger? What are its effects at first?
Show some of the evil effects of alcohol. Of what is it the direct cause?
Compare the cost of alcoholic drinks and the sums spent for education. How do the number of saloon-keepers compare with that of the ministers of the gospel? How many people does it kill annually?
To what are drinkers of alcohol liable? Illustrate this statement by what occurred in Russia. In New Orleans. In New York.
Prove the advantages of leaving tobacco and spirits alone by some facts respecting Sir John Ross.
What action was taken recently by the surgeons and officers of the Pennsylvania Railroad Company?
What does intoxication lead a person to do? What does it therefore take away?
What is one of the greatest mistakes of the young?
Suppose a person really could restrain himself to a moderate use of alcohol?
How does alcohol affect the mind and heart?
What is said of the most wretched drunkard in the land?
What is the only safety? What is the duty of every one?
SKELETON.
CHAPTER XIX.
BONES, SKELETON, ETC.
The bones are the frame-work of the body. Like the muscles, they are generally found in pairs, one for each side of the body. Their number is more than two hundred. When joined together, in their proper position, they make a skeleton, as shown in the picture on page [115], where the names of the principal bones are given.
THE SKULL.—(1) Frontal Bone, (2) Parietal Bone, (3) Temporal Bone, (6) Superior Maxillary (Upper Jaw) Bone, (7) Malar Bone, (9) Nasal Bone, (10) Inferior Maxillary (Lower Jaw) Bone
A bone is composed of animal and mineral substance. The animal part gives it elasticity, and the mineral, hardness. In youth there is more of the animal substance, but it grows less as a person becomes older. This explains why the bones of a child do not break so readily as those of an aged person, and why, when broken, they heal much sooner. Sometimes when a very old man or woman has a limb broken, the bone will not “knit,” or heal at all.
THE CHEST.—(a) The Sternum or Breastbone, (b to c) the True Ribs, (d to f) the False Ribs, (g, h) the Floating Ribs, (i to k) the Dorsal Vertebræ.
THE HAND.—(1) Radius, (2) Ulna, (4-4) Bones of the Wrist, (5-5) Bones of the Hand, (6-6) Bones of the Fingers.
The movable joints are joined by bands or ligaments, which are very strong. They often refuse to yield, when the bone to which they are fastened is broken. If a ligament is strained or hurt, a “sprain” is caused, which may be as bad as a broken bone.
Boys and girls are apt to form bad habits by which some of the bones become misshapen. You should hold your head erect, but not thrust forward; keep the chest expanded and the shoulders well back. You will find, after awhile, that this healthful posture is the most pleasant you can take, and it will give you the form which nature intends all of us to have.
What are the bones? How are they generally placed? How many bones have you? What is a skeleton?
Of what is a bone composed? What does the animal part give? The mineral? Why is the bone of a child less liable to break than that of an older person? What takes place sometimes when the bone of an old person is broken?
How are the movable joints joined? What is said of the strength of a ligament? What is a “sprain”?
What are boys and girls apt to do? What is the proper posture? What will you find?
CHAPTER XX.
A CHEERFUL DISPOSITION.
Every boy and girl should cultivate a cheerful disposition. You will have grief and trouble, and must shed many a tear; but cheerfulness does more than anything else to lighten the burdens of life.
Have a kind word for every one. If there is a deformed boy or girl in school, never notice it by look or word. If a boy has a drunken father or any disgrace attaches to his family, always act as though you never heard of it. If he is poor and in need, make him such presents as you can afford. It will add much to your own happiness if now and then you give something which you think you cannot afford.
If some little girl wears odd-looking dresses, do not hurt her feelings by laughing at her. Show her kindness and make her feel at home when in your company.
Be respectful to old age. Elderly persons are sometimes fretful and say provoking things to children; but it is easy for you to keep back all impudent replies and to show that you feel no ill will toward them.
You should not only be obedient to your parents, but should feel pleasure in obeying them. No matter how you are employed, or what your own wishes are, show an eagerness to do whatever they may request. When father and mother leave you forever, you will be thankful beyond expression, if you can say you never caused them to shed a tear or feel any sorrow.
Be respectful and obedient to your teacher. Strive to obey all his rules in spirit and letter. Be attentive to what he says, and show by your conduct as well as by your words that you are grateful for his interest in and labors for you. It is you who will feel the most pleasure at all times, by striving to be cheerful. In truth, you will not have to strive long, for it will come natural to be cheerful.
Don't sulk and never repay evil for evil. If some one has done you an injury, the best way to “get even” is by an act of kindness; but be ready to protect the helpless against those who would oppress them. There are persons whose coming is like so much beautiful sunshine; there are others who are cross and disagreeable and whom no one likes. Strive, every day, to make some one happy, and live by the Golden Rule, “Do unto others as you would have others do to you.”
What should every boy and girl cultivate? Why?
What about kind words? Suppose you have a deformed class-mate, or one to whom some disgrace attaches?
Suppose some little girl wears odd-looking clothes?
What of old age?
In what does true obedience to your parents consist? What will be the result of such obedience?
How should you treat your teacher? Who is most benefited by such a course of action?
What of sulking? What is the best manner of “getting even” with some one who has done you a wrong? What should you strive every day to do? What is the Golden Rule of life?
CHAPTER XXI.
THE DIGESTIBILITY OF SOLID FOODS.
The following table is given in order to show the time required for the digestion of the most ordinary articles of food:
| Kind of Food. | Mode of Cooking. | Time required for Digestion. | |
|---|---|---|---|
| Hours. | Minutes. | ||
| Pork | roasted | 5 | 15 |
| Cartilage | boiled | 4 | 15 |
| Ducks | roasted | 4 | 00 |
| Fowls | roasted | 4 | 00 |
| Fowls | boiled | 4 | 00 |
| Beef | fried | 4 | 00 |
| Eggs | fried | 3 | 30 |
| Eggs | hard boiled | 3 | 30 |
| Cheese | 3 | 30 | |
| Oysters | stewed | 3 | 30 |
| Mutton | roasted | 3 | 15 |
| Mutton | boiled | 3 | 00 |
| Beef | roasted | 3 | 00 |
| Beef | boiled | 2 | 45 |
| Chicken | fricasseed | 2 | 45 |
| Lamb | broiled | 2 | 30 |
| Pig (suckling) | roasted | 2 | 30 |
| Goose | roasted | 2 | 30 |
| Gelatin | boiled | 2 | 30 |
| Turkey | boiled | 2 | 25 |
| Eggs | roasted | 2 | 15 |
| Cod Fish (cured, dry) | boiled | 2 | 00 |
| Ox Liver | broiled | 2 | 00 |
| Venison Steak | broiled | 1 | 30 |
| Salmon Trout | boiled | 1 | 30 |
| Eggs (whipped) | raw | 1 | 30 |
| Tripe (soused) | boiled | 1 | 00 |
| Pig's Feet (soused) | boiled | 1 | 00 |
| Cabbage | boiled | 4 | 00 |
| Beetroot | boiled | 3 | 45 |
| Turnips | boiled | 3 | 30 |
| Potatoes | boiled | 3 | 30 |
| Wheaten Bread | baked | 3 | 30 |
| Carrot | boiled | 3 | 15 |
| Indian Corn Bread | baked | 3 | 15 |
| Indian Corn Cake | baked | 3 | 00 |
| Apple-dumpling | boiled | 3 | 00 |
| Potatoes | baked | 2 | 33 |
| Potatoes | roasted | 2 | 30 |
| Parsnips | boiled | 2 | 30 |
| Sponge Cake | baked | 2 | 30 |
| Beans | boiled | 2 | 30 |
| Apples (sour) | raw | 2 | 00 |
| Barley | boiled | 2 | 00 |
| Tapioca | boiled | 2 | 00 |
| Sago | boiled | 1 | 45 |
| Apples (sweet) | raw | 1 | 30 |
| Rice | boiled | 1 | 00 |