Progress and Achievements of the Colored People / Containing the Story of the Wonderful Advancement of the Colored Americans—the Most Marvelous in the History of Nations—Their Past Accomplishments, Together With Their Present-day Opportunities and a Glimpse Into the Future for Further Developments—the Dawn of a Triumphant Era. A Handbook for Self-improvement Which Leads to Greater Success

by Kelly Miller; Joseph R. Gay

First, some explanations of the terms used in these connections: We divide all nature into three classes of objects, those belonging to the Animal, Vegetable and Mineral Kingdoms, and all things belong in one or another of these. They are also divided into organic and inorganic bodies. The first are those having organs by which they grow, such as animals and plants. Inorganic bodies are those which are without life of their own, such as air, water, stone and the like. All inorganic bodies are included in the mineral kingdom. Those organic bodies which have no power to feel are included in the vegetable kingdom, and those which have the power to feel form the animal kingdom. There are things in nature which are so close to this dividing line that even scientists disagree as to whether they belong to the vegetable or animal kingdom.

The parts of an organized body, such as the mouth or the foot of an animal, the root or the leaf of a plant, are called the organs, and the work which an organ is intended to perform is called its function. The material out of which any organ is composed is called tissue, and in the human body, for instance, at least six different kinds of tissue are found, forming the various organs. We will speak of the various solids and fluids of the body by name, only in connection with their ailments and their care hereafter. The tissues themselves are composed of fifteen of the sixty-five chemical elements, or simple substances, known to exist in nature.

The various organs of similar structure and common purpose found in the human body, when taken together, are called a system.

These are the Osseous System, the Muscular System, the Digestive System, the Circulatory System, the Respiratory System and the Nervous System. The Osseous System means the skeleton, which gives shape to the body and supports it, enables us to move and extend our limbs, and protects the delicate organs from injury. The Muscular System is the flesh of the body, forming a pad or covering around the bones, and thus also serving as a protection, in addition to producing at will the motions of our limbs and the controllable organs. The Digestive System is composed of those organs which receive, transmit and dispose of our food, separating the waste matter from the useful, and giving the latter to our nourishment and strength. The mouth, the stomach, the intestines, and various other organs are included in this service.

The Circulatory System includes the heart, the arteries, the veins and the capillaries, those organs which transmit and purify the blood, building up all other organs by this essential fluid which is life. The Respiratory System is that which transmits the air and makes use of it in the body for purifying the blood, thus including the lungs, and the passages and valves which lead thither. The Nervous System is that part of the organism by which the different parts of the body are controlled and caused to work together, and through which mind and body are connected. The brain, the spinal cord, the nerves and the ganglia of the nerves are the organs of the Nervous System. They have been compared most appropriately to an intricate telegraph system, of which the brain is the head office or directing intelligence, the spinal cord is the main line, the nerves are the wires running to every station, and the ganglia are the stations themselves.

In addition to these general systems which have been named we must take note also of the skin, which covers the whole exterior of the body; the mucous membrane, which covers the open cavities and lines the organs; the urinary organs, which separate and discharge the liquid waste of the body and thus are akin to the digestive system; and the organs of generation and reproduction by which the race is perpetuated.

PROPER FOOD AND ITS IMPORTANCE

To keep all of these various tissues and organs in health, as has been suggested heretofore, we must be properly nourished by the most suitable food. It is of prime importance, therefore, to know the true value of foods in order that we may select wisely. To a higher degree than is commonly realized, our physical welfare depends on this matter. We are not speaking here of food for the sick, but of food for the well, not of special delicacies, but of the every-day food of the average household the practical subject for the practical man, woman or child. Let us see what we may learn from the researches of the wisest students who have considered the subject. It is not necessary here to go into the chemical analysis which has proved the following facts, for facts they are. They may be accepted absolutely as safe guides, with the assurance that only benefit can result.

The popular division of foods into animal and vegetable is neither scientific nor satisfactory. Not that it is a matter of indifference whether man lives on a purely animal or purely vegetable diet or on one derived from both kingdoms, but the differences depend not on the source whence the foods are obtained, but on the proportions in which the various food elements are combined, and on the digestibility and other special properties of the foods selected. The materials supplied in the form of food, and digested and absorbed by the body, are partly employed for building up growing organs and making good the wear and tear—the loss of substances—which they are constantly undergoing, and partly as fuel for the production of heat and of energy.

Speaking roughly, raw meat of ordinary quality consists of water seventy-five per cent, albumen and nitrogenous matters twenty per cent, and fat five per cent. Although meat becomes more tender by keeping, it is more wholesome while fresh, and freshness should not be sacrificed for a tenderness really due to the beginning of decomposition. The flesh of mature cattle, that is, four or five years old, is more nutritious than that of younger ones. It is a matter of experience that beef and mutton are more easily digested than veal and pork. Veal broth, however, contains more nutritious matter than mutton broth or beef tea. Poultry and wild birds, if young, yield a tender and digestible meat. Fish vary much in their digestibility, salmon, for instance, being utterly unfit for weak stomachs. Crabs and lobsters are notoriously indigestible.