IMAGE EVALUATION
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23 WIST MAM STMiT

WIISm,N.Y. 14StO

(716) •72-4503

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CIHM/ICMH

Microfiche

Series.

CIHIVl/ICIVIH
Collection de
microfiches.

Canadian Institute for Hisfirical tMicroraproduotioni / institut Canadian da nrticroraproductions historiquas

Tachnical and Bibliographic NotM/NotM tachniquM at bibiiographiquM

Tha inatituta haa attamptad to obtain tha baat
originai copy avaiiabia for filming. Faaturaa of thia
copy which may ba bibliographically uniqua,
which may altar any of tha imagaa in tha
raproduction, or which may aignificantiy changa -
tha uaual mathod of filming, ara chadcad balow.

D
D
D
D
D

D
D
D

Colourad covara/
Couvartura da coulaur

Covara damagad/
Couvartura andommagAa

Covara raatorad and/or laminatad/
Couvarture raataurte at/ou palliculte

Covar titia miaaing/

La titra da couvartura manqua

CcSourad mapa/

Cartaa gtegraphiquas an coulaur

Colourad inic (i.a. othar than blua or black)/
Encra da coulaur (i.a. autra qua blaua ou noira)

ColourfMi plataa and/or iiluatrationa/
Planchaa at/ou illuatrationa an coulaur

Bound with othar matarial/
Rail* avac d'autt'aa documanta

Tight binding may cauaa ahadowa or diatortion
along intarior margin/

La ra iiura aarrte paut cauaar da I'ombra ou da la
diatortion la long da la marga IntArieura

Bitink laavaa addrd during raatoration may
appaar within tha taxt. Whanavar poaaibla. tha«a
havn baan omittad from filming/
II aa paut qua cartainaa pagaa bianchaa ajout^aa
lora d'una raatauration appvralaaant dana la taxta,
mala, loraqua cala Atait poaaibla, caa pagaa n'ont
paa 4t4 filmtea.

Additional commanta:/
Commantalraa aupplAmantairaa;

L'Inaiitut a microfilm* la malllaur axamplaira
qu'ii lui a At* poaaibla da aa procurar. Laa dAtaiia
da cat axamplaira qui aont paut-Atra uniquaa du
point da vua bibllographiqua, qui pauvant modifiar
una imaga rap'oduita, ou qui pauvant axigar una
modification dana la mAthoda normala da filmaga
aont indiqute ci-daaaoua.

D
D

D
S
D
D
D
D

Cclourad pagaa/
Pagaa da coulaur

Pagaa damagad/
Pagaa andommagtea

Pagaa raatorad snd/or laminatad/
Pagaa raataurtea at/ou palllcuiAaa

Pagaa diacolourad, atalnad or foxad/
Pagaa dicoloriaa, tachatAaa ou piquAaa

Pagaa datachad/
Pagaa dAtachtea

Showthrough/
Tranaparanca

Quality of print variaa/
QuaiitA InAgala da I'impraaaion

Includaa aupplamantary matarial/
Comprand du material auppl6mantaira

Only adition avaiiabia/
Saula Mition diaponibia

Pagaa wholly or partially obacurad by arrata
wiipa, tiaauaa, crte., hava baan rafilmaid to
anaura tha baat poaaibla Imaga/
Laa pagae totalamant ou partiailamant
obaourclaa par un fauillat d'arrata, una palura,
ate, ont ink fllmtea i nouvaau ^m fa^on A
obtanir la maillaura imaga poaaibla.

Thia itam la fllmad at tha raductlon ratio chackad balow/

Ca do«umant mtfi fllmi au taux da rMuctton indiqu* ei-daaaoua.

1CX

14X

18X

22X

26X

aox

12X

16X

aox

a4x

aix

32X

di
ar
b<

rif
ra

Th« oopy f;im«d h«r* hut been r«produe«d thanks
to thtt g«n«iro«ity of:

Harold CampMI Vwtflitn MMitorial Library
Aoadia Unhranity

L'oxomplairo film* fut roprodult grAeo i la
OAnArotM do:

Harold Campbail Vautfhan Mamorial Library
Acadia Univaraity

Tho imagoa appoaring haro ara tha boat quality
posslbia considoring tho condition and iaglbility
of tha original eopy and In kaaping with tha
filming contract apacifications.

Las Imagas sulvantaa ont it* raproduitas avac la
plus grand soln, compta tanu da la condition at
da la nattati da i'axamplaira film*, at an
conformiti avac las conditions du contrat da
filmaga.

Original copias in printad papar covars ara filmad
baginning with tha front covar and anding on
tha last paga with a printad or iilustratad impras-
sion, or tha back covar whSti approprlata. Ail
othar original copiaa ara filmad baginning on tha
first paga with a printad or Iilustratad Impras-
sion, and anding on tha last paga with a printad
or iilustratad imprassion.

Las axamplalras orlginaux dont la couvartura 99%
papiar ast imprimis sont fiimAs an eommanpant
par la pramicr plat at an tarminant soit par la
darniira paga qui comporta una amprainta
d'impraasion ou d'liiustration, soit par la sacond
plat, salon la cas. Tous las autras axamplalras
orlginaux sont fllmis an commandant par la
pramlAra paga qui comporta una amprainta
d'impraasion ou d'iliustration at an tarminant par
la darnlAra paga qui comporta una talla
amprainta.

Tha last racordad frama on aach microflcha
shall contain tha symbol -^ (moaning "CON-
TINUED"), or tha symbol y (moaning "END"),
whichavai' appiias.

Un das symboias suivants apparaftra sur la
darnlAra imaga da chaqua microflcha, salon la
cas: la symbols -^ signifia "A SUIVRE", la
symbols V signifia "FIN".

Maps, platas, charts, ate. may ba filmad at
diffarant raduction ratios. Thosa too larga to ba
antlraiy inciudatf in ona axposura ara filmed
baginning in tha uppar laft hand cornar, isft to
right and top to bottom, as many framas as
raquired. Tha following diagrams iilustrata tha
mathod:

Las cartas, planchas, tableaux, ate, pauvant Atra
filmis A das taux da reduction diffirar^ts.
Lorsqua la document eat trop grand paur Atra
reproduit en un soul clichi, 11 est f ilmi i partir
da I'angle supirieur gauche, do gauche A droite.
et do haut en bas. en prenant la nombre
d'Imagas nicessaire. Las diagrammas suh/ants
illustrent la mithode.

1 2 3

HEALTH READER,

No. i.

*^^>^ ^■S- ^' -^ -It £. ^^j ^ «« A -

--„.,. .>.'•-"=' 'VV

]

PROGRESSIVE SCHOOL SERIES.

Health Reader,

No. 1

WITH SPECIAL REFERENCE TO THE EFFECTS OF ALCOHOL, TOBACCO, ETC.,

UPON THE HUMAN SYSTEM.

^^^^>^^(E

HALIFAX, NOVA SCOTIA:

T. C. ALLEN & COMPANY.

■^,1-..,^' .: ..'

K„te.d --ding to Aet of the Parliament of Canada, in the year 1893.
oy 1. U. Allen & Co., in the Department of Agriculture
(Copyright Branch).

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PREFACE

v;J-'?-2__c--s.

>^^^f^

IN order to carry out the will of the Legislature
as expressed in the two Acts of 1892, which are
published herewith, it was necessary to provide promptly
for use in our public schools, text books as accurate as
possible in statement, simple m style, and at a reason-
able price. For the High Schools a book was soon
found and prescribed. For the Common Schools, Nos.
I and II of the Pathfinder Series approached the con-
ditions required very closely in many respects. A
revision of these latter, with adaptations to Canadian
statistics, was made by a committee consisting of Dr.
A. P. Reid, President of the Halifax Medical College,
and Professor of Medical Jurisprudence and Hygiene ;
Dr. A. W. H. Lindsay, Reg. and Sec. of the Provincial
Medical Board of Nova Scotia, and Professor of Anat-
omy in the Halifax Medical College ; Hibbert Wood-
bury, D.D.S. ; Alexander McKay, Esq., Supervisor of the

V U E F A C E .

Public Scliools of Halifax City ; and Dr. MacKay^
Superintendent of Education for Nova Scotia. The
Council of Public Instruction thereupon prescribed this
Text Book for the use of pupils in the Common
Schools. Before the young pupils are able to read^
oral instruction based on the text is prescribed to be
given. With the increasing inducements for teacher*
to attend the Normal School, the value of this oral
instruction throughout the Province, it is hoped, will
gradually become more and more effective. Always,
however, the use of this text as a reader, as enjoined
by the Act, will subserve more than one useful end
in the hands of the pupils.

The following Acts of the Provincial Legislature of
Nova Scotia are more immediately responsible for the
publication of this book in its present form :

AN ACT TO PROVIDE FOR THE "MORE THOROUGH STUDY
IN THE PUBLIC SCHOOLS OF THE EFFECTS OF ALCO-
HOLIC DRINKS ON THE HUMAN SYSTEM."

(Passsed the 30th day of April, 1892.)

Be it enacted by the Governor, Council, and Assembly^
as follows :

1. Appropriate instruction shall be given regularly in
the public schools as to the nature of alcoholic drinks,
and narcotics, including tobacco, and special instruction
as to their effect upon the human system in connection
with the several divisions of the subjects of relative
physiology and hygiene. Such instruction regarding physi-

PREFACE.

©logical and Iiy<j[ienic laws and th(; t'tlects of alcoholic
drinks and narcotics, shall he given orally from a suit-
able t?xt-hook in the hands of the teacher to pupils
unahle to read, and such instruction shall he given to
all others with text books in the hands of tii<^ pupils,
and from text-books as well graded to the capacities of
the pupils as other text-books are, and such instruction
shall be given as aforesaid to the puj)ils in all public
schools in the province.

2. The text-books to bo used tor instruction re-
quired to be given by the preceding section of this
Act shall l)e prescribed by the Council of Public In-
struction, who shall notify the secretaries of the
respective Boards of Trustees, and of the School l^oards
of the several incorporated towns and cities within the
Province, of the choice of the text-books so selected by
them as aforesaid, and said text-books used in the
primary or intermediate grades shall give at least one-
fourth of their space to the consideration of the nature
and effects of alcoholic drinks and narcotics ; and the
text-books used in the higher grades shall contain at
least twenty pages of matter relating to this subject.

3. It shall be the duty of school officers and
school inspectors to report to the Council of Public
Instruction any failure on the part of the trustees or
the teachers of the section under their control to
carry out the provisions of this Act. Upon its being
shown to the Council of Public Instruction, either by
such school inspectors or school officers, or any rate-

. fe'-:.-,i.- ^L.4^.:

I-

V H E F A C E .

payer, that any toaehers or trustoos havo failed to carry
out the provisions of this Act, any such failure shall
be deemed sutHcient cause for withholding wholly or in
part from any such teacher or trustees, provincial or
county grants.

THE MINORS' PROTECTION ACT, 1892.
(I'aHHcd the 3(tth day of April, 1892.)

Be it enacted by the Governor, Council, and Assembly,
as follows :

1. Any person who shall sell or give, or cause to
be sold or given, any cigars, cigarettes, smoking or
chewing tobacco, snuff, or any other form or prepar-
ation of tobacco or opium for smoking, to any person,
having reasonable cause xo believe such person to
be under the age of sixteen years, shall on conviction
thereof, in a summary way, before any two justices of
the peace or a stipendiary magistrate, be liable to a
fine not greater than the sum of twenty dollars for
each offence under this section ; and in case of a fine,
or a fine and costs being awarded, and of the same
not being upon conviction forthwith paid, the justice
may commit the offender to the common gaol, there to
be imprisoned for any term not exceeding thirty days,
unless the fine and costs are sooner paid.

2. Any person who shall accept any money or other
valuable consideration to act as the agent of any person

1» U E F A (.' E .

XUl

uiulor sixteen years of a;^e, in procuriii«^ for sueli person
any ci^iir.s, eii^an^ttes, sniokin<>; or ohewin;; tol>acco, or
snurt", or liny other form or preparation of tohacco or
opium for smoking, or shall supply to any person unrler
ftixteen years of age any such cigars, cigarettes, or other
form or preparation of tobacco, or opium for smoking or
chewing, on the promise of any money or other valuable
consitleration, shall, on conviction thereof, upon information
under oath in a summary way, before any two justices of
the peace or a stipendiary magistrate, b(; liable to a lino
not greater than the sum of twenty dollars for each
ofl'ence under this section, and in case of fine or a
fine and costs being awarded and of tl same not
being upon conviction forthwith paid, the justice may
30Uimit the offender to the common gaol, there to be
imprisoned for any term not exceeding tliirty days, un-
less the fine and costs are sooner paid.

3. Any person under sixteen years of age who has in
his possession, or smokes, or in any way uses, cigarettes,
cigars, or tobacco in any form, shall, upon summary con-
viction therefor before a justice of the peace or a stipen.
diary magistrate, be subject to a penalty of not more than
five dollars for every ofTence, or to imprisonment in the
common gaol for any period not exceeding seven days, and
in case of a fine being awarded, if the same is not upon
conviction forthwith paid, the justice may commit the
ofiender to the common gaol, there to be imprisoned for
any term not exceeding seiven days, unless the fine is
sooner paid.

CHAPTER. p^^^

Title-page >j

Preface q

Contents 25

I. — Joints and Bones 17

II. — Muscles 26

III. — Nerves oi

IV.— What IS Alcohol? 41

V. — Beer ^y

VI. — Distilling 51

VII. — Alcohol g^

VIII. — Tobacco 5g

IX. — Opium gg

X. — What are Organs? 61

XL — What Does the Body Need for Food? QQ

XII. — How Food Becomes Part of the Body 76

XVI CONTENTS.

CHAl'TKR PAOH.

Xirf.— Stren(;ti[ SI

XIV.— TiiK Heart 87

XV.— The Lrxfjs 90

XVI.— The Skin 95

XVII.— The Senses 100

XVIIL— Heat and Cold 105

XIX.— Wasted Money Ill

CHAPTER I.

JOINTS AND BONES.

c>=^

^ITTLE girls like a jointed doll to play with,
^ because they can bend such a doll in eight or

Jointed doll8.

ten places, make it stand or sit, or can even play
that it is walking.

JOINTS AND BONES.

As yon study j'our own bodies to-day, you will
find timt you each have better joints than any dolls
that can be bought at a toy shop.

HINGE-JOINTS.

Some of your joints work like the hinges of a
door, and these are called hinge-joints.

You can find them in your elbows, knees, fingers^
and toes.

How many hinge-joints can you Und ?

Think how many hinges must be used by the
boy who takes oft" his hat and makes a polite bow
to his teacher, when she meets him on the street.

How many hinges do j'ou use in rurming up-stairs,.
opening the door, buttoning yovir coat or your boots^
playing Vmll, or digging in your garden ?

You see that we use these hin<jes nearly all the
time. We could not do without them.

BALL AND SOCKET JOINTS.

All our joints are not hinge-joints.

Youi" shoulder has a joint that lets your arm swing^
round and round, as well as move up and down.

Your hip has another that lets your leg move in,
much the same way.

This kind of joint is the round end or ball of a.
long bone, which moves in a hole, called a socket.

Youy joints do not creak or get out of order, as.

BONES.

those of doors an<l gates sometimes do. A soft, smooth
fluid, much like the wliite of an eg^', keeps them
moist and makes them woi-k easily.

The hip. joint

BONES.

What parts of our bodies are jointed together so
nicely ? Our bones.

How many bones have we ?

If you should count all your bones, you would
find that each of you has over two hundred.

Some are large ; and some, very small.

There are lon^ bones in vour leors and arms, and
many short ones in your fingers and toes. The back-
bone is called the spine.

ILi. .•,'»«.9Vi,k K«4i#,'-a'

^44 ^ e^ t 'aJ'-*

JOINTS AND HONES.

If you look at the backbone of a fish, you can
see that it is made up of many little bones. Your
own spine is formed in much the same way, of
twenty-four small bones. (For human backbone with
ribs, li'c., attached, see pa</e 4^K) An elastic cushion
of gristle (gris'l) fits nicely in between each little bone
and the next.

When you bend, these cushions are pressed together
on one side and stretched on the other. They settle
back into their first shape, as soon as you stand
straight ajijain.

Backbone of a fsh {without the ribs, &c.)

If you ever rode in a wheelbarrow, or a cart
without springs, you know what a jolting it gave you.
These little spring cushions keep you from being
shaken even more severely every time you move.

Twenty-four ribs, twelve on each side, curve around
from the spine towards the front, most of them be-
ing attached to the breast bone. (See page JfO.)

They are so covered with flesh that perhaps |[you
can not feel and count them ; but they are there.

Then you have two fiat shoulder-blades, and two
collar-bones that almost meet in front, just where your
collar fastens.

4<f>

BON ES.

Of what are the bones made ?

Take two little bones, such as those from the legs
or wings of a chicken. Put one of them into the
fire, when it is not very hot, and leave it there two
or three hours. Soak the other bone in some weak
hydrochloric (hy'-dro-klor'-Tk) acid. This acid can be
bought of any druggist.

Bone tied in a knot.

You will have to be careful in taking: the bone
out of the fire, for it is all ready to break. If you
strike it a quick blow, it will crumble to pieces.
This brittle matter is mostly a phosphate of lime.

The acid has taken the lime from the other bone,
so only the part which is not lime is left. You will

.1 () I N TS AN I) BON SS

be surprisetl to see how easily it will bend. You can
twist it and tie it into a knot ; but it will not
easily break.

You have seen gristle in meat. This soft part of
the bone is gristle.

Children's bones have more gristle than those of
older people ; so children's bones bend easily, and thus
ma}' become deformed.

CARE OP THE SPINE.

Because the spine is made of little bones with
cushions between them, it bends easily, and children
sometimes bend it more than they ought.

If you lean over your book or your writing or
an}'^ other woi*k, the elastic cushions may get so pres-
sed on the inner edge that they do not easily spring
back into shape. In this way, you may grow round-
shouldered or hump-backed.

Tills bending over, also cramps the lungs, so that
they do not have all the room they need for breath-
ing. While 3'ou are young, your bones are easily
bent. One shoulder or one hip may become higher
than the other, if you stand unevenly. This is more
serious, because you are growing, and you may grow
crooked before you know it. ■

Now that you know how soft your bones are, and
how easily they bend, you will surely be careful to
sit and stand erect. Do not keep your legs, or

OUGHT A BOY TO USE TOBACCO?

arms, or shoulders, in bail positions; for you want
to grow into straij:;ht and graceful men and women,
instead of being round-shouldered, or hump-backed, or
lame, all your lives.

When people are old, their bones contain more
lime and therefore break more easily.

You should be kindly helnful to old people, so
that they may not fall, and possibly break their bones.

CAR'S OP THE FEET.

Healthy children are always- out-growing their
shoes, and sometimes faster than they wear them out.
Tight shoes cause corns and in-growing nails, and other
sore places on the feet. All of these are very hard
to get rid of. No one should wear a shoe that
pinches or hurts the foot.

OUGHT A BOY TO USE TOBBACO?

Perhaps some boy will say : " Grown people are
always telling us, 'this will do for men, but it is not
good for boys.' "

Tobacco is not good for men ; but there is a very
good reason why it is worse for boys.

If you were going to build a house, would it be
wise for you to put into the stone-work of the cellar,
something that would make it less strong ?

Something into the brick-work or the mortar, the
wood-work or the nails, the walls or the chimneys,

JOIN T S A N D IM3 N E S .

that would make them weak and totterino;, instead of
strong and steady ?

It would he had enough if you should repair your
house witli poor materials; but surely it must be built
in the Hrst place with the best you can get.

You will soon learn that boys and girls are build-
ing their bodies, day after day, until at last they
reach full size.

Afterwards, they must be repaired as fast as they
wear out.

It would be foolish to build any part in a way
to make it weaker than need be.

Wise doctors have said that the boy who uses to-
bacco while he is growing, makes every part of his
body less strong than it otherwise would be. Even
his bones will not grow so well.

Boys who smoke can not become such large, fine-
looking men as they would if they did not smoke.

Cigarettes are small, but they are poisonous. Chew-
ing tobacco is a worse and more filthy habit even
than smoking. The frequent spitting it causes' is dis-
gusting to others and hurts the health of the chewer.
Tobacco in any form is a great enemy to youth. It
stunts the growth, hurts the mind, and injures in
every waj' the boy or girl who uses it.

Not that it does all this to every youth who
smokes, but it is always true that no boy of seven
to fourteen can begin to smoke or chew and have so

OUGHT A HOY To USE TOBA(^CO?

fine a body and mind when he is twenty-ono yearn
old as he would have had if he had never used to-
bacco. If you want to be strong and well men and
women, do not use tobacco in any form.

REVIEW QUESTIONS.

1. What two kinds of joints have you?

2. Describe each kind.

3. Find as many of each kind as you can.

4. How are the joints kept moist '!

ry. How many bones are there in youi- whole l>ody ?

H. Count the liones in your han<l.

7. Of how many bones is your spine matle ?

8. NVhy couKl you not use it so well if it were all in one piece?

9. What is the use of the little cushions between the bones of the

spine ?

10. How many riV)s have yon ?

11. Where are they?

12. Where aie the shouldei-blades ?
1.3. Where are the collar-bones?

14. What are bones made of?

15. How can we show this ?

16. W^hat is the difference between the bones of ehildien and the

bones of old people ?

17. Why do children's bones bend easily ?

18. What happens if you lean over your (lesk or work ?

19. How will this position injure your lungs?

20. What bones may be injured by wrong positions ?

21. Why do old people's bones break easily?

22. How should the feet be cared for ?

23. How does toliacco aftect the bones?

24. What do doctors say of its use ?

25. What is said abeut cigarettes ?

26. What about chewing tobacco?

27. To whom is tobacco a great enemy ? Why ?

28. What is always true of its use by youth?

I i

CHAPTER II.
MUSCLES.
^yJjlthTtiAT makes the limbs move ?

JS^ You have to take hold of the door to move
it back and forth ; but you need not take hold of
your arm to move it.

What makes it move ?

Sometimes a door or gate is made to shut itself,
if you leave it open.

This can be done by means of a wide rubber
strap, one end of which is fastened to the frame of
the door near the hinge, and the other end to the
door, out near its edge.

When we push open the door, the rubber strap is
stretched ; but as soon as we have passed through,
the strap tightens, draws the door back, and shuts it.

Tf you stretch out your right arm, and clasp the
upper part tightly with your left hand, then work
the elbow joint strongly back and forth, you can feel
something under your hand draw up, and then lengthen
out again, each time you bend the joint.

What you feel, is a muscle (mus'sl), and it works
your joints very much as the rubber strap works the
hinge of the door.

MUS,<'KES.

One end of the muscle is fHstened hij^li up near
the slioulder; and the uther end to the bone just
below the elbow joint.

When it tiirhtens or contracts, as we sav, it bends
the joint. When the arm is straightened, the muscle
returns to its first shape.

There is another muscle on the back of the arm
which stretches when this one shortens, and so helps
the working of the joint.

Every joint has two or more muscles of its own
to work it.

Think how many there must be to uiove our
lingers !

If we undertook to count all the nmscles that
move the various parts of our body, it would need
more counting than some of you could do.

The lean meat you see on the dinner table is
muscle.

Each muscle is a bundle of fibres, and there are
generally many bundles of them together. This is
why lean meat can be so easily parted into layers.
These bundles of muscle often at one or both ends
change into slender but strong, tough, 'white cords called
tendons (ten'donz) to be fastened to the bones. When
we open or close the fist or spread our fingers with
force, we can see these tendons stretched tiijhtlv like
€ords. and feeling nearly as hard as bone when we

M U S (J L E S .

. ;

i\f

press them with the fingers of the othor hand. The
muscles which contract and pull these tendons, and
thue move the bones of the fingers, are up in the
fleshy part of the arm, as is shown in this picture*
These tendons, therefore, save our wrists, hands and
fingers from being too bulky with the muscle neces-
sary to use them.

TENDONS.

Some of these tendons can be

seen in the leg of a chicken or
turkey changed into slender lines
or splints of bone. They some-
times hold the meat so firmly
that it is hard for you to get it
off. When you next try to pick a
"drum-stick," remember that you
are eating the strong muscles by
which the chicken or turkey
moved his feet and toes as he
walked about the yard. The
parts that have the most work
to do, need the strongest mus-
cles.

Did you ever see the swal-
lows frying about the eaves of
a barn ?

Do they have very stout legs?
TauUmitfOuhand. No! They have very small legs

.-.iv

E X E R (! I S E OF THE MUSCLES.

and feet, because they do not need to walk so much
as they need to fly.

The muscles that move the wings are fastened to
the breast. These breast muscles of swallows must be

large and strong.

EXERCISE OF THE MUSCLES.

People who work hard with any part of the bodj'
make the muscles of that part very strong.

The blacksmith has big, strong muscles in his arms
because he uses them so much.

You are using your muscles every {lay, and this
helps them to grow.

Once I saw a little girl who had been very sick.
She had to lie in bed for many weeks. Before her
sickness she had plenty of stout muscles in her arms
and legs and was running about the house from
morning till night, carrying her big doll in her arms.

After her sickness, she could hardly walk ten steps,
and would rather sit and look at lier playthings than
try to lift them. She became strong as her wasted
muscles grew to their proper size.

Running, coasting, games of ball, and all brisk play
and work, help to make strong muscles.

Idle habits make weak muscles. So idleness is an
enemy to the muscles.

There is another enemy to the muscles about which
I must tell you.

i% ' , ,t .

MUSCLES.

WHAT ALCOHOL WILL DO TO THE

MUSCLES.

Muscles are lean meat. The fat of meat could not

work your joints for you as the muscles do. Alcohol

often changes a part of the muscles to a kind of fat»

and so takes away a part of their strength. People

often grow very fleshy from drinking beer, because it

contains alcohol, as you will soon learn. But they

can not work any better on account of having this

fat. They are not ?'eally any stronger for it.

REVIEW QUESTIONS.

1. How are the joints moved ?

2. Wher-e sire the muscles in your arms, which help you to move

your elbows ? Your fingers ?

3. Show why joints must have muscles.

4. What do we call the muscles of the lower animals?

5. What fastens the muscles to the bones?

6. Why do chickens and turkeys need strong muscles in their legs?

7. W^hy do swallows need strong breast muscles ?

8. What makes the muscles of the blacksmith's ar^n so strong ?

9. What will make your muscles strong ?

10. What will make them weak?

11. What does alcohol often do to the muscles?

12. Can fatty muscles work well ?

13. Why does not drinking beer make one stronger?

CHAPTER III

NERVES.

O W do the muscles know when to move ?
:^j— You have all seen the telegraph wires by
which messages are sent from one town to i*.nother,
all over the country.

You are too young to understan 1 how this is done,
but you each have something inside of you, bj"^ which
you are sending messages almost every minute while
you are awake.

We will try to learn a little about its wonderful
way of working.

In your head is your brain. It is the part of
you through which vour mind thinks.

As you would be very badly off' if you could not
think, the brain is a very precious part, and you have
a strong case made of bone to protect it.

We will call the brain the central telegraph office.
Little white cords, called nerves, connect the brain
with the rest of the body.

A large cord called the spinal cord, lies safely in.
a bony case made by the spine, and many nerves
branch off' from this.

;^2

NERVES.

V '1

Mtgrmn <ifth» iwnmtf lytMm.

NERVES.

If you put your finger on a hot stove, in an
instant a message goes on the nerve telegraph to the
brain. It tells that wise thinking part that your
finger will burn if it stays on the stove.

In another instant, from the brain comes back a
message to the muscles which move that finger, say-
ing : " Contract quickly, bend the joint, and take that
poor finger away, so that it will not be burned."

You can hardly believe that there was time for
all this sending of messages ; for as soon as j'ou felt
the hot stove, you pulled j'our finger away. But you
really could not have pulled it away, unless word had
come through the brain to the muscles to do it.

Now, you know what we mean when we say, "As
quick as thought." Surely nothing could be quicker.

You see that the brain has a great deal of work
to do, for it has to ' jceive and send so many orders.

There are some muscles which are moving quietly
and steadily all the time, though we take no notice
of the motion.

You do not have to think about breathinjr, and
yet muscles work all the time, moving your chest.

If we had to think about it ever}' time we
breathed, we should have no time to think of anv-
thing else.

There is one part of the brain that takes care of
si^ch work for us. It sends the messasres about
breathing, and keeps the breathing muscles and many

NERVES.

other muscles faithfully at work. It does all this
without our needing to know or think about it at
all.

Do you begin to see that your body is a busy
work-shop, where many kinds of work are being done
all day and all night ?

Although we lie still and sleep in the night, the
breathing must go on, and so must the work of those
other organs that never stop until we die.

OTHER WORK OP THE NERVES.

The little white nerve-threads lie smoothly side by
side, makino: small white cords. Each kind of mes-
saofe goes on its own thread, so that the messages
need never get mixed or confused.

Through these delicate nerves messages run to and
fro between every part of the body and the 'brain,
and by means of them we have many pains and
many pleasures.

If there was no nerve in your tooth it could not
ache. But if there were no nerves in your mouth
and tongue, you could not taste your food.

If there were no nerves in your hands, you might
ciit them and feel no pain. But you could not feel
your mother's soft, warm hand, as she laid it on
yours.

One of your first duties is the care of yourselves.

Children may say: "My father .-ind mother take

(;are of the brain and nerves.

care of me." But even while you are young, there
are some ways in which no one can take care ot'
you but yourselves. The older you grow, the more
this care will belong to you, and to no one else.

Think of the work all the parts of the body do
for us, and how they help us to be well and happy.
Certainly the least we can do is to take care of
them and keep them in good order.

CARE OP THE BRAIN AND NERVES.

As one part of the brain has to take care of all
the rest of the body, and keep every organ at work,
of course it can never go to sleep itself. If it did,
the heart would stop pumping, the lungs would leave
off breathing, all other work would stop, and the
body would be dead.

But there is another part of the brain through
which the thinking is done, and this part needs rest.

When you are sound asleep, you are not thinking,
but you are breathing and other work of the body
is going on.

If the thinking part of the brain does not have
good quiet sleep, it will soon wear out. A worn-out
brain is not easy to repair.

If well cared for, your brain may do good work
for you for seventy or eighty or more years.

The nerves and brain are easily tired out, and

NERVES.

they need much rest. Thej' ^at tired if we do one

thing too long at a time.

1 1>

IS ALCOHOL GOOD FOR THE NERVES

AND THE BRAIN?

Think of the wonderful work the brain is all the
time doing for you !

You ought to give it the best of food to keep

it in good working order. Any drink that contains
alcohol is not a food to make one strong ; but a
poison to hurt, and at last to kill.

It injures the brain and nerves so that they can
hot work well, and send their messages properly.
That is why a drunken person does not know what
he is about.

Newspapers often tell ns about people setting
houses on fire ; about men who forgot to turn the
switch, and so wrecked a railroad train ; about men
who lay down on the railroad track and were run
over by the cars.

Often these stories end with : "The person had
been drinking." .When the nerves are put to sleep by
alcohol, people become careless and do not do their
work faithfully; sometimes, they can not even tell
the difference between a railroad track and a place of
safety. The brain receives no message, or the wrong
one, and the person does not know what he is doing.

TOBACCO AND THE NERVES.

You may say that all men who drink liquor do
not do such terrible things.

Tl "it is true. A little alcohol is not so bail as a
great deal. But even a little may make the head
ache, and hurts the brain and nerves.

A body kept pure and strong is of great service
to its owner. There are people who are not drunk-
ards, but who often drink a little liquor. By this
means, they slowly poison their bodies.

When sickness comes upon them, they are less
able to bear it, and less likely to get well again,
than those who have never injured their bodies with
alcohol.

When a sick or wounded man is brought into
the hospital, one of the first questions asked him by
the doctor is: "Do you drink?"

If he answers " Yes 1 " the next questions are,
" What do you drink ? " and " How much ? "

Correct answers to these questions, would show
the doctor what chance the man has of getting well.

A man who never drinks liquor may get well,
where a drinking man would surely die.

TOBACCO AND THE NERVES.
Why does any one wish to use tobacco ?
Because many men say that it helps them, and
makes them feel better.

Shall I tell you how it makes them feel better ?

NERVES.

If a man is tired, or in trouble, tobacco will not
really rest him or help him out of his trouble.

It only quiets his nervos and helps him think
that ho is not tired, and that he does not need to
overcome his troubles, and helps him to be contented
with what ouojht not to content him.

A boy who smokes or chews tobacco, is not so
fjood a scholar as if he did not use the poison. He
can not remember his lessons so well.

Usually, too, he is not so polite, nor so good a
boy as he otherwise would be.

REVIEW QUESTIONS.

1. How do the muscles know when to move?

2. What part of you is it that thinks?

3. What are the nerves ?

4. Where is the spinal coid ?

6. Wliat message goes to the brair when you put your finger on
a hot stove ?

6. What message comes back from the brain to the finger?

7. What is meant by "As quick as thought"?

8. Name some of the muscles which work without needing our

thought.

9. What keeps them at work?

10. Why do not the nerve messages get mixed and confused?

11. Why could you not feel, if you had no nerves?

12. State some ways in which the nerves give us pain.

13. State some ways in which they give us pleasure.

14. What part of us has the most work to do?

15. How must we keep the brain strong and well?

16. What does alcohol do to the nerves and brain?

REVIEW QUESTIONS.

17. Why (IfMJB not a drunken man know what he is about?

18. What oauBCS most of the accidents we read of?

19. W^hy could not the man who had been drinking toll the dif-

ference ])etween a railroa«i track and a place of safety?

20. How does the freciuent drinking of a little liquor affect the

body ?

21. How does sickness affect people who often drink these liquors?

22. When a man is taken to the hospital, what (questions does the

<loctor ask ?

23. What (lepends upon his answers?

24. Why do many men use tobacgo?

25. How <loe8 it make them feel better?

2fi. Does it really help a jierson who uses it ?

27. Does tobacco help a boy to be a good scholar?

28. How does it affect his manners?

Bones of the human body

CHAPTER IV.

WHAT IS ALCOHOL?

W^ IPE grapes are full of juice.

.-^'V This juice is mostly water, sweetened with a
sugar of its own. It is flavored with something
which makes ns know, the moment we taste it, that
it is grape-juice, and not cherry -juice or plum-juice.

Apples also contain water, sugar, and apple flavor ;
and cherries contain water, sugar, and cherry flavor.
The same is true of other fruits. They all, when
ripe, have the water and the sugar ; and each has a
flavor of its own.

Ripe grapes are sometimes gathered and put into
great tubs called vats. In these the juice is squeezed
out.

In some countries, this squeezing is done by bare-
footed men who jump into the vats and press the
grapes with their feet.

WHAT IS ALCOHOL.

The grape-juice is then drawn off from the skins
and seeds and left standing in a warm place.

Bubbles soon begin to rise and cover the top of
it with froth. The juice is all in motion.

Picking grapes and making wine.

If the cook had wished to use this grape-juice to
make jellv, she would say : " Now, I can not make
my grape-jelly, for the grape-juice is spoiled."

WINE.

"WHAT IS THIS CHANGE IN THE
GRAPE-JUICE?

The sugar in the grape-juice is changing into
somethinsr else. It is turning: into alcohol and a
gas* that rises in little bubbles in the liquid to the
top, and goes oft' into the air. The alcohol is a thin
liquid which, mixed with water, remains in the grape-
juice.

The sugar has changed into alcohol which remains
and the gas which has gone.

This alcohol is a poison. Even a little of it may
harm any one who drinks it; much of it would kill
the drinker.

Ripe grapes are good food ; but grape-juice, when
its si^gar has turned to alcohol, is not a safe drink
for any one. It is made dangerous by the alcohol.

WINE.

This changed grape-juice is called wine. It is
partly water, partly alcohol, and it still has the
grape flavor in it.

Wine is also made from currants, elderberries, and
other fruits, in very much the same way as from
grapes.

* This gas is called car -bon'ic acid gas.

WHAT IS ALCOHOL.

People ^^-^-"^^^^

CvHIiAMT

some-
times
make it
at home from the
fruits that grow in
their own gardens,
and think there is no al-
cohol in it, because they do
not put any in.

But you know that the al-
cohol is made in the fruit-iuice
itself by the change of the A'
sugar into alcohol and the gas.

It is the nature of alcohol to
make the person who takes a little
of it, in wine, or any other drink,
want more and more alcohol. When
one iroes on. thus taking; more and
more of the drinks that contain al-
cohol, he is becoming a drunkard.

In this way wine has made
drunkards. Alcohol hurts both the body
and mind. It changes the person who drinks it.
Generally, it will make a good and kind person
cruel and bad ; and will make a bad person worse.

Not every one who takes wine becomes a drunk-

many

CIDER.

ard, but j'ou are not sure that you will not, if you
ilrink it.

CIDER.

Cider is made from apples. In a few hours after
the juice is pressed out of the apples, if it is lef
open to the air the sugar begins to change.

Like the sugar in the grape, it changes into alco-
hol and bubbles of gas.

At first, there is but little alcohol in cider, but
ev^n a little of this poison is dangerous.

More alcohol is all the time forming until in
twenty cups of cider there may be one cup of alco-
hol.

Cider and wine will turn into vineijar if left in
a warm place long enough.

REVIEW QUESTIONS.

1. What two things are m all fruit-juices ?

2. How can we tell the juice of grapes from that i -f plums ?

5. How can we tell the juice of apples from that of cherries?
4. What is often clone with ripe grapes?

6. What happens after the grape-juice has stood a short time?

6. Why would the changed grape-juice not be good to use in mak-

ing jelly?

7. Into what is the sugar in the juice changed?

8. What becomes of the gas?

9. What becomes of the alcohol ?
10. What is gone and what left?

WHAT IS ALCOHOL?

11. What is alcohol?

12. What does alcohol do to those who drink it?

13. When are grapes good food ?

14. When is grape-juice not a safe drink ?

15. Why?

16. What is this changed grape-juice called?

17. What is wine?

18. From wliat is wine made?

19. What do people sometimes think of home-made M-ines?

20. How can alcohol be there when none has been put into it?

21. What does alcohol make the person who takes it want?

22. What is such a one called?

23. What has wine done to many persons?

24. What does alcohol hurt ?

25. How does it change a person?

26. Are you sure you will not become a dninkard if you drink wine?

27. Why should you not drink it?

28. What is cider made from ?

29. What soon happens to apple-juice?

30. How may vinegar be made ?

oh:apter v.

B £j £j XV .

LCOHOL is made from grain as well as from

fruit. The grain has starch instead of sugar

If the starch in your mother's starch-box at homo

should be changed into sugar, you would think it a

very strange thing.

Every year, in the spring-time, many thousand
pounds of starch are changed into sugar in a hidden,
quiet way, so that most of us th" ik nothing about
it.

8 ■

STARCH AND SUGAR.

All kinds of grain are full of starch.

If you plant them in the ground, where thev are
kept moist and warm, they begin to sprout and
grow, to send little roots down into the earth; and
little stems up into the sunshine.

These little roots and stems must be fed with
sugar; so in a way, which is too wonderful for you
to understand, as soon as the seed begins to sprout,
its starch begins to turn into sugar.

BEER.

If you should chew two grains of wheat, one be-
fore sprouting and one after, you could tell by the
taste that this is true.

Barley is a kind of grain from
which the brewer makes beer.

He must first turn its starch
into sugar, so he begins by
sprouting his grain.

Of course he does not plant

it in the ground, because it would

need to be quickly dug up again.

He keeps it warm and moist

in a place where he can

watch it, and stop the

sprouting just in time to

save the sugar, before it

is used to feed the root and

stem. This sprouted grain

is called malt.

The brewer next soaks
the malt in plenty of water,
because the grain has not
water in itself, as the grape has.

He then puts in some yeast which by its growth
changes the suga. into gas* and alcohol.

Sometimes hops are also put in, and give it a
bitter taste.

* Car-bon'ic acid gas.

STARCH AND SUGAR.

The brewer watches to see the bubbles of gas
that tell, as plainly as words can, that sugar is
going and alcohol is coming.

When the work is finished, the barley has been
made into beer.

It might have been ground and made into barley-
cakes, or into pearl barley to thicken our soups, and
then it would have ^)een good food. Now, it is a
drink containing alcohol, and alcohol is a poison.

You should not ilrink beer, because there is alco-
hol in it.

Two boys of the same age begin school together.

One of them drinks wine, cider and beer. The other
never allows these drinks to pass his lips. These
boys soon become very different from each other, be-
cause one is poisoning his body and mind with alco-
hol, and the other is not.

A man wants a good, steady boy to work for
him. Which of these two do you think he will
select ? A few years later, a young man is wanted
who can be trusted with the care of an engine or
a bank. It is a good chance. Which of these young
men will be more likey to get it ?

REVIEW QUESTIONS,

1. Is there sugar in grain ?

2. What is in the grain that can be turned into sugar?

3. What can you do to a seed that will make its starch turn

into sugar?

BEER.

4. What does the brewer tlo to the barley to make its starch

turn into sugar V
6. What is malt?

6. What does the brewer put into the malt to start the working?

7. Wliat gives the bitter taste to beer?

8. How does the brewer know when sugar begins to go and al-

cohf)l to come?

9. Why does he want the starch turned to sugar?

10. Is l)arley good for food ?

11. Why is beer not good for food?

12. Why should you not drink it ?

13. Why did the two l)oys of the same age, at the same schooU

become so inilike ?

14. Which will have the best chance in life?

OHAPTER VI.

DISTILLING.

ISTILLING (dis-tliring) may be a new word to

you, but you can easily learn its meaning.

You have all seen tlistillinfr goinor on in the

kitchen at home, many a time. When the water in

the tea-kettle is boiling, what comes out of the

nose ? Steam.

What is steam ?

You can find out what it is by catching soine of
it on a cold plate, or tin cover. As soon as it
touches any thing cold, it turns into drops of water.

When we boil water and turn it into steam, and
then turn the steam back into water, we have dis-
tilled the water. We say vapor instead of steam,
when we talk about the boiling of alcohol.

It takes less heat to turn alcohol to vapor than
to turn water to steam ; so, if we put over the fire
some liquid that contains alcohol, and begin to collect
the vapor as it rises, we shall get alcohol first, and
then water.

But the alcohol will not be pure alcohol ; it will

DISTILLING.

be part water, l)ecaiise it is so ready to mix with
water that it has to be distilled many times to be
pure.

But each time it is distilled, it will become
stronger, because there is a little more alcohol and
a little less water.

In this way, brandy, rum, whiskey, and gin are
distilled from wine, cider, and the liquors which
have been made from corn, rye, or barley.

The cider, wine, and beer had but little alcohol
in them. The brandy, rum, whiskey, and gin are
nearly one-half alcohol.

A glass of strong liquor which has been made by
distilling, will injure any one more, and quickerj than
a glass of cider, wine or beer.

But a cider, wine, or beer-drinker often drinks so
much more of the weaker liquor, that he gets a
great deal of alcohol. People are often made drunkards
by drinking cider or beer. The more poison, the
more danger.

REVIEW QUESTIONS.

1. Where have you ever seen distilling going on ?

2. How can you distill water ?

3. How can men separate alcohol from wine or from any other

liquor that contains it ?

4. Why will not this be pure alcohol?
6. How is a liquor made stronger?

DISTILLING.

6. Name some of tin; distillcMl Iujuoih.

7. How are they nuule?

8. 'How much of them is alcohol ?

9. Which in the m<»st harmful— the ciistilled lifjuor, or heer, wine,

or cider?
10. Why tloes the wine, cider or beer-drinker often get as much
alcohol ?

CHAPTER VII.

ALCOHOL.

LCOHOL looks like water, but it is not at all
like water.

Alcohol will take tire, and burn if a lighted
match is held near it ; but you know that water
will not burn.

When alcohol burns, the color of the flame is
blue. It does not give much light ; it makes no
smoke or soot ; but it does give a great deal of
heat.

A little dead tree-toad was once put into a bottle
of alcohol. It was years ago, but the tree-toad is
there still, looking just as it did the first day it
was put in. What has kept it so ?

It is the alcohol. The tree-toad would have soon
decayed if it had been put into water. So you see
that alcohol keeps dead bodies from decaying.

Pure alcohol is not used . as a drink. People who
take beer, wine, and cider get a little alcohol with
each drink. Those who drink brandy, rum, whiskey,
or gin, get more alcohol, because these liquors are
nearly one half alcohol.

i^P.Wf|if««

A L (' O H () L .

;

You may wundor tluit people wisli to umo such
poisonous (Iriuks at all. Hut alcohol is a (lec«iiver.
It often cheats the man who takes a little, into
thinkinix it will he fzoud for him to take more.

Sometimes the appetite which hej^s so liarcl for
the poison, is formed in childhood. If you eat wine-
jelly, or wine-sauce, you may learn to like the taste
of alcohol and thus easily he(jin to drink some weak
liquor.

The more the drinker takes, the more he often
wants, and thus he ^oes on from drinkinj^ cider,
wine, or beer, to drinking whiskey, brandy, or rum.
Thus drunkards are made.

People who are in the habit of taking drinks
which contain alcohol, often care more for them than
for any thing else, even when thej'^ knov/ they are
beina: ruined by them.

REVIEW QUESTIONS.

1. How does alcohol look ?

2. How does alcohol l)urn 'i

3. What will alcohol do to a dead l)ody ?

4. What drinks contain a little alcohol?

5. What drinks are about one half alcoliol ?

6. How does alcohol cheat people ?

7. When is the appetite sometimes formed?

8. Why should you not eat wine-sauce or wine-jelly ?

9. How are drunkards made?

CHAPTER VIII.

TOBACCO.

t FARMER who had been in the habit of plant-
ing his fields with corn, wheat, and potatoes,
once made up his mind to plant tobacco instead.

Let us see whether he did any good to the world
by the change.

The tobacco plants grew i:ip as tall as a little
boy or girl, and spread out broad, green leaves.

By and by he pulled the stalks, and dried the
leaves. Some of them he pressed into cakes of to-
bacco; some he rolled into cigars; and some he ground
into snuff.

If you ask wdiat tobacco is good for, the best
answer will be, to tell you what it will do to a
man or boy who uses it, and then let you answer
the question for yourselves.

Tobacco contains something called nicotine (nik'o-
tin). This is a strong poison. One drop of it is
enough to kill a dog. In one cigar there is enough,
if taken pure to kill a man.

Even to work upon tobacco, makes people pale
and sickly. Once I went into a snuff mill, and the

T ( ) li A C C O .

:^7

■SP

man who had the care of it showed nie liow the
work was done.

The mill stood in a pretty place. V)eside a little
stream which turned the mill wheel. Tall trees

windows. Yet the smell of the
tobacco was so stronc;^ that I had to go to the door
many times, for a breath of pure air.

I asked the man if it did not make him sick
to work there.

T O R A (.' C O .

He said : '• It made me very sick for the first
few weeks. Then I began to get used to it, and
now I don't mind it."

He was like the boys who try to learn to smoke.
It almost always makes them sick at first ; but they
think it will be manly to keep on. At last, they
get used to it.

The sickness is really the way in which the boy's
body is trying to say to him : '' There is danger
here ; you are playing with poison. Let me stop you
before ixreat harm is done."

Perhaps you will say : " I have seen men smoke
cio-ars, even four or five in a day, and it didn't kill
them."

It did not kill them, because they did not swal-
low the nicotine. They only drew in a little with
the breath. But taking a little poison in this way,
day after day, can not be safe, or really helpful to
an 3'^ one.

REVIEW QUESTIONS.

1. What did the fanner plant instead of corn, wheat and pota-

toes ?

2. What was done with the tohacco leaves?

3. What is the name of the poison which is in tobacco?

4. How much of it is needed to kill a dog ?

5. What harm can the nicotine in one cigar do, if taken pure

6. Tell the story of the visit to the snutF mill.

7. Why are boys made sick by their first use of tobacco?

8. Why does not smoking a cigar kill a man?

9. What is said al)out a little poison

CHAPTER IX
OPIUM.

Ya^.

\'/^, LCOHOL and toltacco are called narcotics (nar-

;^J^ kot'iks). This means that they have the power
of putting the nerves to sleep. Opium (6'pi uin) is

another narcotic.

Don't give Sootlting Syrup to children.

It is a poison made from the juice of poppies,
and is used in medicines.

OPIUM.

Opium is put into soothing-syrups (sir'ups), and
these are sometimes given to babies to keep them
from crying. They do this by injuring the tender
nerves and poisoning the little bod3\

How can any one give a baby opium to save
taking patient care of it ?

Surely the mothers would not do it, if they knew
that this soothing-syrup that appears like a friend,,
coming to quiet and comfort the baby, is really an
enem3^

Sometimes, a child no older than some of you
are, is left at home with the care of a baby brother
or sister ; so it is best that you should know about
this dangerous enemy, and never be tempted to quiet
the baby by giving him a poison, instead of taking
your best and kindest care of him.

REVIEW QUESTIONS.

1. What is a narcotic?

2. Name three nai-cotics.

3. From what is opium made?

4. For what is it used ?

5. Why is soothing-syrup dangerous?

CHAPTER X.

WHAT ARE ORGANS?

N organ is a part of the body whicli has some
special work to do. The eye is the organ of
sight. The stomach (stumak) is an organ which
takes care of the food we eat.

THE TEETH.
Your teeth do not look alike, since they must do
different kinds of work. The front ones cut, the back
ones grind.

Different kkule <4 MM.

WHAT ARE ORGANS?

They are made of a kind of bone covered with
a hard smooth enamel (en am'el). If the enamel is
broken, the teeth soon decay and ache, for each
tooth is furnished with a nerve that very quickly
feels pain.

CARE OF THE TEETH.

Cracking nuts with the teeth, or even biting
thread, is apt to break the enamel ; and when once
broken, you will wish in vain to have it mended.
The dentist can fill a hole in the tooth ; but he can
not cover the tooth with new enamel.

Bits of food should be carefully picked from be-
tween the teeth with a tooth-pick of wood, never
with a pin or other hard and sharp thing which
might break the enamel.

The teeth must also be well brushed. Nothing
but perfect cleanliness will keep them in good order.
Always brush them before breakfast. Your breakfast
wdll taste all the better for it. Brush them at nicrht
before you go to bed, lest some food should be de-
caying in your mouth during the night.

Take care of these cutters and grinders, that they
may not decay, and so be unable to do their work
well.

THE CHEST AND ABDOMEN.

You have learned about the twenty-four little
bones in the spine, and the ribs that curve around
from the Spine to the front, or breast-bone.

THE CJ H E S T AND ABDOMEN.

These bones, with the shoulder bhi<les anil the
collar-bones, form a bony case or box.

In it are some of the most useful organs of the

body.

This box is divided across the middle by a strong

muscle, so that we may say it is two stories high.

The upper room is called a chest; the lower one,
the abdomen (ab do'men).

In the chest, are the heart and the lungs.

In the abdomen, are the stomach, the liver, and

other organs.

THE STOMACH.

The stomach is a strong bag, as wonderful a bag
as could be v.iade, you will say, when I tell you
what it can do.

The outside is made of muscles; the lining pre-
pares a juice called gastric (gas'trik^ juice, and keeps
it always ready for use.

Now, what would you think if a man could put
into a bag, beef, and apples, and potatoes, and bread
and milk, and sugar, and salt, tie up the bag and
lay it avvay on a shelf for a few hours, and then
show vou that the beef had disappeared, so had the
apples, so had the potatoes, the bread and milk,
sugar, and salt, and the bag was filled only with a
thin, grayish fluid? Would you not call it a magical
bag?

WHAT ARE ORGANS?

Now, your stomach and mine are just sucli ma^'-
ical bags.

We put in our breakfasts, dinners, and suppers ;
and, after a few hours, they are changed. The gas-
trie juice has been mixed with them. The muscles
that form the outside of the stomach have been
squeezing the food, rolling it about, and mixing it
together, until it has all been changed to a thin,
grayish fluid.

HOW DOES ANYBODY KNOW THIS?

A Canadian soldier was once shot in the side in
such a way that when the wound healed, it left an
opening leading into his ston.ach. ^

A doctor wW^ wished to learn aH^ the stomach,
hired him for ^^^^ervant and used tV^ study him
every day.

He would push as^^^he little flap of skin and
put into the stomach a^l^kind of food that he
pleased, and then w^atch to^ee what happened to
it.

In this way, he learned a great deal and wrote
it down, so that other people might know, too. In
other ways, also, which it would take too long to tell
you here, doctors have learned how these magical
food-bags take care of our food.

WHY DOES THE FOOD NEED CHANOINCi?

WHY DOES THE FOOD NEED TO BE

CHANGED?

Your inanima tells you .sometimes at breakfast
that you must eat oat-meal and uiilk to make you
grow into a big man or woman.

Did you ever wonder what part of you is made
of oat-meal, or what part of milk ?

That stout little arm does not look like oat-meal ;
those rosy cheeks do not look like milk.

If our food is !)d make stout arms and rosy
cheeks, strong bodies aWtl busy brains, it mu^t first
be i^anged into a form \ which it can get to each
part {^nd feed it.

When the food in the stomach is mixed and pre-
pared, it is ready to be taken into the blood and
sent through the body. It is then carried to the
bones, to the muscles, to the nerves and brain, to
the skin, and even to the finger nails, the hair, and
the e^'es. Each part needs to be fed in order to
grow.

WHY DO PEOPLE WHO ARE NOT GROW-
ING NEED FOOD.

Children need each day to make larger and larger
bones, larger muscles, and a larger skin to cover the
larger body.

Every day, each part is also wearing out a little,
and needs to be mended by some new food

WHAT ARE ORGANS?

People w)io have grown up, need their food for this
work of mending.

CARE OF THE STOMACH.

One way to take care of the stomach is to give
it only its own work to do, The teeth must first
do their work faithfully.

The stomach should have rest, too. I have seen
some children who want to make their poor stomachs
work all the time. They are always eating apples,
or candy, or something, so that their stomachs have
no chance to rest. If the stomach does not rest, it
will wear out the same as a machine would.

The stomach can not work well, unless it is quite
warm. If a person pours ice-water into his stomach
as he eats, just as the food is beginning to change
into the gray fluid of which you have learned, the
work stops until the stomach gets warm again.

ALCOHOL AND THE STOMACH.

You remember about the man who had the open-
ing into his stomach. Sometimes, the doctor put in
wine, cider, brandy, or some drink that contained al-
cohol, to see what it would do. It was carried away
very quickly ; but during the little time it stayed, it
did nothing but harm.

It prevents the proper action of the gastric juice,,
so that it does not digest the food so well.

TOHAIMJO AND THE MOUTH.

If tho doctor had put in more alcoliol, day after
day. as one does who drinks li(|uor, sores would per-
haps have come on tlie (Udicatc lininj^ of tht^ stomach.
Sometimes the stomach is so liurt by alcohol, that
the drinker dies. If the stomach can not <lo its
work well, the whole body must suffer from want of
the ffood food it needs.*

TOBACCO AND THE MOUTH.

The saliva in the mouth helps to prepare the
food, before it goes into the stomach. Tobacco niakes
the mouth vei-y dry, and more saliva has to How
out to moisten it.

But tobacco juice is mixed with the saliva, and
that must not be swaHowed. It must be spit out,
and with it is sent the saliva that was needed to
help prepare the food.

Tobacco discolors the teeth, makes bad sores in
the mouth, and often causes a disea^^e of the throat.

You can tell where .some people have been, by the
neatness and comfort they leave after them.

You can tell where the tobacco-user has been, by
the dirty floor, and street, and the air made unfit to
breathe, because of the smoke and strong, bad smell
of old tobacco from his pipe and cigar and from his
breath and clothes.

The food is partly prepared by the liver and some other organs.

WHAT AUE ORGANS?

1.
2.
3.
4.

T).
6.

9.
10.
11.
12.
1.3.
14.

16.
17.
18.
19.
20.
21.
22.
23.

REVIEW QUESTIONS.

What are orj^ans ?

What work <lo the front teeth <1«»? The back teeth?

What are the teeth inade <tf ?

What cauHes the toothache?

How Ih tlie enamel often broken ?

Why Hliouhl a tooth-piek he used ?

Why shouhl the teeth he well bruHhed ?

When sliould tliey be bruaheti?

What boneH form a ease or box ?

What is the upper room of this box called ? The lower room?

What organs are in the chest? The abdomen?

What is the stomach ?

What does its lining do ?

What do the stonuich and the gastric juice do to the food we

have eaten ?
How did anybo<ly find out what the stomach could do?
Why must all the food we eat be changed ?
Why do you need food ?

Why do people who are not growing need food ?
What does alcohol do to the gastric juice? To the stomach?
What is the use of the saliva?
How does the habit of spitting injure a person ?
H<)W does tobacco aflect the teeth? The mouth?
How does the tobacco-user annoy oth* ; people?

CHAPTER XI.

WHAT DOES THE BODY NEED FOR

POOD?

TOW that you know how the body is fetl, you
^V; must next loarn what to feed it witli ; and
what each part needs to make it grow and to keep
it strong and well.

WATER.

A large part of your body is made of water. So
you need, of course, to drink water, and to have it
used in preparing- your food.

Water co.iies from the clouds, and is stored up
in cisterns or in springs in the ground. From these
pipes are laid to lead the water to our houses.

Sometimes, men dig down until they reach a
spring, and so make a well from which they can
pump the water, or dip it out with a bucket.

Water that has been standing in lead pipes, may
have some of the lead mixed with it. Such water
would be very likely to poison you, if you drank it.

Impurities are almost sure to soak into a well if
it is near a house drain or a stable.

^BBBBSS^fSS

70 WHAT DOES THE BODY NEED B^OR FOOD?

If you drink tlio water from such a well, you
inaj' be made very sick by it. It is better to j^o
thirsty, until you can <:^et good water.

A sulticient (juant'ty of pure water to drink is
just as important for us, as good food to eat.

Lime bef/ng prepared /w vur. use..

We could not drink all the water that our bodies
need. We take a large part of it in our food, in
fruits and vegetables, and even in beefsteak and
bread.

'.]

;

LIME.
LIME.

Bones need Ihne. You roinernber the ])one that
was like criimblini]: lime after it had been in the
fire.

Where shall we get lime for our bones?

We can not eat lime ; but the grass and the
grains take it out of the eartli. Tlien the cows eat
the ('rass and turn it into milk, and in the miik
we di'ink, we get some of the lime to feed our
bones.

In the same way, the grain growing in the tield
takes up lime and other things that we need, but
could not eat for ourselves. Tlie lime that thus be-
comes a part of the grain, we get in our bread, oat-
meal porridge, and other foods.

SALT.

Animals need salt, as childi-en who live in the
country know very well. They have seen how
eairerlv the cows and the sheep lick up the salt that
the farmer gives them.

Even wild cattle and bufialoes seek out places
where there are salt springs, and go in great l)erds
to get the salt.

We, too, need some salt mixed with our food. If
we did not put it in, either when cooking, or after-
ward, we should still ixet a little in the food itself.

72 WHAT DOES THE BODY NEED FOR FOOD?

FLESH-MAKING POODS.

Muscles are loan meat, that is flesh ; so muscles
need flesh-making foods. These are milk, and grains
like wheat, corn and oats; also, meat and eggs. Most
of these foods really come to us out of the ground.

i i

Esquimaux catching walrus.

Meat and eggs are made from the grain, grass, and
other vegetables that the cattle and hens eat.

WHAT WILL MAKE FAT?

FAT-MAKING FOODS.

We need cushions and wrappings of fat, here and
there in our bodies, to keep us warm and make us
comfortable. So we must have certain kinds of food
that will make fat.

There are right places and wrong places for fat,
as well as for other thinofs in this world. When al-
cohol changes the muscles partly into fat, it is fat
badly made and in the wrong place.

The good fat made for the parts of the body
which need it, comes from fat-making foods.

In cold weather, we need more fatty food than
we do in summer, just as in cold countries people
need such food all the time.

The Esquimaux, who live in the lands of snow
and ice, catch a great many walrus and seal, and
eat a great deal of fat meat. You would not be
well unless you ate some fat or butter or oil.

WHAT ^ILL MAKE FAT?

Sugar v'ill make fat, and so will starch, cream,
rice, butter, ind fat meat. As milk will make muscle
and fat and bones, it is the best kind of food. Here,
again, it is the earth that sends us our food. Fat
meat comes from animals well fed on grain and
grass ; sugar, from sugar-cane, maple-trees, or beets ;
oil, from olive-trees ; butter, from cream ; and staich,
from potatoes, and from corn, rice, and other grains.

74 WHAT DOES THE BODY NEED FOR FOOD?

Green apples and other unripe fruits are not yet
ready to be eaten. The starch which we take for
food has to be changed into sugar, before it can
mix with the blood and help feed the body. As the
sun ripens fruit, it changes its starch to sugar. You
can tell this by the difference in the taste of ripe
and unripe apples.

CANDY.

Most children like candy so well, that they are in
danger of eating more sugar than is good for them.
You would starve if fed only on suirar.

We would not need to be quite so much afraid
of a little candy if it were not for the poison with
which it is often colored.

Even what is called pure, white candy is some-
times not really such. There is a simple way by
which you can find this out for yourselves.

If you put a spoonful of sugar into a tumbler
of watCi', it will dissolve and disappear. Put a
piece of white candy into a tumbler of water;
and, if it is made of pure sugar on\j, it will dis-
solve and disappear.

If it is not, you will find at the bottom of the
tumbler some white earth. This is not good food for
anybody. Candj'-makers often put it into candy in
place of sugar, because it is cheaper than sugar.

REVIEW QUESTIONS.

1.
2.
3.

9.
10.
11.
12.
13.
14.
15.
16.
17.

REVIEW QUESTIONS.

Why <lo we need food?

How do people get water to drink ?

Why is it not safe to drink water that has been standing in

lead pipes ?
Why is the water of a well that is near a drain or a stable,

not tit to drink?
What food do the bones need ?
How do we get lime for our bones?
What is said al)oat salt ?
What food do the nuiscles need ?
Name some tlesh-making foods?
Why do we need fat in our bodies?
Wliat is said of the fat made by alcohol?
What kinds of food will make good fat ?
What do the Ks(iuimaux eat?
How does the sun change unripe fruits ?
Why is colored candy often j)oisonous?
What is sometimes put into white candy ? Why ?
How could vou show this ?

CHAPTER XII.

HOW POOD BECOMES PART OF THE

BODY.

ERE, at last, is the bill of fare for our dinner:

Roast l)eef,

Bread,

Peaches,

Potatoes,

Butter,

Bananas,

Tomatoes,

Salt,

Oranges,

Squash,

Water,

(xrapes.

What must be done first, with the different kinds
of food that are to make this dinner ?

The meat, vef]^etables, and bread must be cooked.
Cooking prepares them to be easily worked upon by
the mouth and stomach. If they were not cooked,
this work would be very hard or impossible. In-
stead of goinor on quietly and without letting us
know any thing about it, there would be pains and
aches in the overworked stomach.

The fruit is not cooked by a fire ; but we might
almost say the sun had cooked it, for the sun has
ripened and sweetened it.

When you are older, some of you may have
charge of the cooking in your homes. You must

THE SALIVA.

then remember that food well cooked is worth twice
as much as food poorly cooked.

"A good cook has more to do with the health of
the family, than a good doctor."

THE SALIVA.

Next to the cookinj:: comes the eatinir.

As soon as we begin to chew our food, a juice
in the mouth, (called sa li' vil), moistens and mixes
with it.

Saliva has the wonderful power of turning starch
into sugar; and the starch in our food needs to be
turned into sugar, before it can be taken into the
blood.

You can prove for yourselves that saliva can turn
starch into sugar. Chew slowly a piece of dry
cracker. The cracker is made mostly of starch, be-
cause wheat is full of starch. At first, the cracker
is dry and tasteless. Soon, however, you find it
tastes sweet ; the saliva is changing the starch into

sugar.

All your food should be eaten slowly and chewed
well, so that the saliva may be able to mix with
it. Otherwise, the starch may not be changed ; and
if one part of your body neglects its work, another
part will have more than its share to do. That is
hardly fair.

78 HOW FOOD BECOMES PA II T OF THE BODY.

If you swallow j^our foo(i in a hurry and do not
let the saliva do its work, the stomach will have
extra work. But it will find it hard to do more
than its own part, and, perhaps, will complain.

It can not speak in words ; but will by aching,
and that is almost as plain as words.

SWALLOWING.

Next to the chewin^i^, comes the swallowinir. Is
there any thing wonderful about that ?

We have two passages leading down our throats.
One is to the lungs, for breathing ; the other, to
the stomach, for swallowino:.

Do you wonder why the food does not sometimes
go down the wrong way ?

The windpipe leading to the lungs is in front of
the other tube. It has at its top a little trap-door.
This opens when we breathe and shuts when we
swallow, so that the food slips over it safely into
the passage behind, which leads to the stomach.

If you try to speak while jou have food in your
mouth, this little door has to open, and some bit of
food may slip into the windpipe. Then we say the
food chokes us. If it is not coughed out of the
windpipe the person may die.

HOW THE FOOD IS C A U U I E 1) . ETC.

HOW THE FOOD IS CARRIED THROUGH

THE BODY.

But we will suppose that the food of our dinner
has gone safely down into the .stomach. There
the stomach works it over, and mixes in gastric
juice, until it is all a gray fluid.

Now it is ready to go into the intestines, — a long,
coiled tube which leads out of the stomach, — from
which the digested food is taken into the blood. •

The blood carries it to the heart. The heart
pumps it out with the blood into the lungs, and
then all through the bod}', to make bone, and muscle,
and skin, and hair, and eyes, and brain.

Besides feeding all these parts, this dinner can
help to mend any parts that may be broken.

Suppose a boy should break one of the bones of
his arm, how could it be mended ?

If you should bind together the two parts of a
broken stick and leave them a while, do you think
they would grow together ?

No, indeed !

But the doctor could carefully bind together the
ends of the broken bone in the boy's arm and leave
it for awhile, and the blood would bring it bone
food every day, until it had grown together again.

So a dinner can both make and mend the different
parts of the body.

80 HOW FOOD BECOMES PART OF THE BODY.

3.
4.
5.
6.

10.

11.
12.
13.
14.
15.
16.
17.

REVIEW QUESTIONS.

What shall we have for dinner?

What i.s the first thing to do to our food ?

WMiy <lo we cook meat and vegetables?

Why do not ripe fruits need cooking?

What is said a])out a good cook ?

What is the first thing to do after taking the food into your

mouth ?
Why must you chew it?
What does the saliva do to the food ?
How can you prove that saliva turns starch into sugar?
What happens if the food is not chewed and mixed with the

saliva ?
What comes next to the chewing ?
What is there wonderful about swallowing?
What must you be careful about, when you are swallowing?
What happens to the food after it is swallowed?
How is it changed in the stomach ?
What carries the food to every part of the body?
How can food mend a bone?

CHAPTER XIII.
STRENGTH.

Ti_J I'^A^I'^ »Ji'^ tlio iwuiics ol' some of tlie (lifKorent
K^'^*- kinds of food. If you write tliom on tho
blackboard or on your .slates, it will help y.^u to re-
ineiJibcr them :

\Vat<r. Salt.

l/niv

Meat, "l
Milk,

Wheat,

Corn,

Oats,

more
for nuisclcs.

Sulfur,

Starch,

Fat,

(,'reaiii.

Oil,

more
for fat and heat.

Perhaps some of you noticed that we had no
wine, beer, nor any drink tliat liad alcohol in it, on
our bill of fare for dinner. We had no ci-jjars,
either, to be smoked after dinnei*. If these are good
thincTs, we ought to have had them. Why did we
leave them out?

We Hhotdd eat in order to (jroir strong (ind keep
atrong.

STRENGTH OF BODY.

If you wanted to measure your strength, one waj'
of doino- so w^ould be to fasten a heavy weiirht to one

STKEN(iTII.

end of a rojx! and pass the rope over a pulley. Then
you mi^dit takr hold at the other en<l of the rope
and pidl as hard and steadily as you could, marking
the plac(! to vvhieh you raised thii weight. By trying
this once a week, or once a month, you coidd tell by
the marks, whethei* you were gaining strength.

But how can we gain strength /

We must exercise in the open air, and take pure
air into oiu* lungs to help purify our blood, and plenty
of exercise to make our muscles grow.

We nnist eat good and simple food, that the blood
may have supplies to take to every part of the body.

ALCOHOL AND STRENGTH.

People used to think that alcohol made then:»
strong.

Can alcohol make good muscles, or bone, or nerve,
or brain ?

You have already answered " No !" to each of these
questions.

If it can not make muscles, nor bone, nor nerve^
nor brain, it can not give you any strength.

B £j £j xvi .

Some people may tell you that drinking beer
will make you strong.

The grain from which the beer is made, would

have given you strength. If you should measure

(' I I»K It.

your strcrii^'tl) hct'orc uml ul'tcr driiikiii'^ Ikmt, vou
wuiiM tiiid tlint you lui<l not i;airuMl miy. Most of
tl»e footl part of tlu' ^n-iiiri 1ms liueii tin'n».Ml into al-
roliol.

CIDER.

The juice of upplcs, when frcslily cruslied, you
know, is culled svvuet cider. As soon as the cider
becjfins to turn sour, or "hard," as people say, alco-
hol lie^rins to form in it.

Pure water is ;^ood, and apples are ^^ood. But
the apple-juice begins to be a poison as soon as there
is the least drop of alcohol in it. In cider-inakiiH^-
the alcohol forms in the juice, you know, in a few
hours after it is pressed out of the apples.

None of the drinks in which there is alcohol,
can give you real strength.

Then why do people think they can ?

Because alcohol puts the nerves to sleep, they
can not, truly, tell the brain how hard the work
is, or how heavy the weioht to be lifted.

The alcohol has in this way cheated men into
thinking they can do more than they really can.
This false feeling of strength lasts only a little
while. When it has passed, men feel weaker than
before.

A story which shows that alcohol does not L'ive
strength, was told me by the captain of a ship, who
sailed to China and otlier distant places.

s T II E N a T n

I ^

1 .5

S T R K N ( ; T II < ) I " MIND.

.S5

Maiiv years ai^o, wlicn po()i)l(' tlioiiiilit a littK' al-
coliol was Liood, it was IIil' custom to can•^■ in every
ship, a great deal of niiii. This li(]Uor is distiUed
from molasses and contains al)i:)r*t one half alcohol.
This rum was 'jjiven to tlu; sailors every day to
<lrijik ; and, if there was a ^reat stoi-m, and they
had vory hard work to do, it was the custom to
give them twice as much rum as usual.

The captain watched h.is men and saw that they
wei'e really made no strongt-r l)y di-inkiiig th(^ I'um ;
hut that, aftei- a littler while, they felt weaker. So
lie determined to ijjo to sea with no rum in his
ship. Once out on the ocean, (jf course the men
could not get any.

At tirst, they did not lik(^ it; hut the captain was
very careful to have their food good an ' plentiful ;
and, when a storm came, and they were wet and
cold and tired, he 'y-Ave them hot coffee to drink.
B}' the time tliey had crossed the ocean, the men
said : " The captain is right. We have worked l>etter,
ami we feel stronfjcr, for ujoinj]: without the rum."

STRENGTH OP MIND.

We have been talking about the strength of mus-
cles ; but the very best kind of strength we have is
brain strength, or strength of mind.

Alcohol makes the head ache and deadens the
nerves, so that they cin not carry their messages

l.i

STRENGTU.

correctly. Then the brain can not tliink well. Alco-
hol does not stren^^then the mint).

Some people have little or no money, and no
houses or lands; but every person ought to own a
body and a mind that can work for hiin, and make
him useful and happy.

Suppose you have a strong, healthy body, hands
that are well-ti-ained to work, and a clear, thinking*-
brain to be master of tlie whole. \V-,.uld you be
willing to change places with a man who.-^e body and
}}}'}J}^ Ji^i<J ^'een poisoned by alcohol, tobacco, and opium,
even though he lived in a palace, and had a niillion
of dollars ?

If you want a mind that can study, understand,
and thiidv well, do not let alcohol and tobacco have
a chance to reach it.

REVIEW QUESTIONS.

1. What things were left out of our ])ill of fare?

2. How can you measure your strength '!

3. How can you gain strength ?

4. Why does drinkmg beei' not make you strong?

5. Show why drinking wine or any other alcoholic di-iuk will not

make you stf ona ?

6. Why do people imagine that they feel sit ,ng after taking these

drinks ?

7. Tell the story which «fi/>W8 that alcohol does not help Bailors do

tlieir work.

8. What is the bewt kind of strength to have?

0. How does alcohol affect the strength of the mind ?

CHAPTER XIV.

THE HEART.

rrPHE licart is in the chest, tlie upper part of the
\yt). strong box which the ribs, spine, shoulder-
blades, and collar-bones make for each of us.

It is made of very thick, strong muscles, as you
can see by looking at a beef's heart, which is much
like a man's, but larger.

HOW THE HEART WORKS.

Probably some of you have seen a tire-engine
throwing a stream of water through a hose upon a
burning braiding.

As the engine forces the water through the hose,
so the heart, by the working of its stron^r muscles,
pumps the blood through tubes, shaped like hose,
which lead by tliousands of little branches all through
the bodv. These tubes are called arteries (ar' ter iz).

Those tubes which bring the blood back again to
the heart, are called veins (vanz). You can see some
of the smaller veins in your wrist.

■

THE HEART.

If you press your finf^or upon an artery in your
wrist, 3^ou can feel the steady beating of tlic pulse.
This tells just how fast the heart is pumping and
the blood flowinix.

The doctor feels your pulse when you are sick,
to find out whether the heart is working too fast,
or too slowly, or just right.

Some way is needed to send the fluid that is
made from the food we eat and drink, to every
part of the body.

To send the food with the blood is a sure way
of making it reach every part.

So, when the stomach has prepared the food, the
blood takes it up and carries it to every part of
the body. It then leaves with each part, just what
it needs.

THE BLOOD AND THE BRAIN.

As the brain has so much work to attend to, it
must have very pure, good blood sent to it, to
keep it strong. Good blood is made from good food.
It can not be good if it has been poisoned with al-
cohol or tobacco.

We must also remember that the brain needs a
great deal of blood. If we take alcohol into our
blood, much of it goes to the brain. There it
affects the nerves, and makes a man lose control
over his actions.

DOES ALCOHOL DO A N V H A II M ?

Sf>

EXERCISE.

Wlioii you run, you can feel your hawt beat-
inf'. It irets an insfcant of rest between tlio Ijeats.

Good exercise in tlie fresh air makes thi; lieart
work well and warms the body better than a tire
could do.

DOES ALCOHOL DO ANY HARM TO THE

HEART?

Your heart is made of muscle. You know wdiat
harm alcohol does to the muscles.

Could a heart whose nuiscle is partly chan<^ed into
fat work as well as a good muscular h(>art ? No
more than a fatty arm could do the work of a
muscular arm. Besides, alcoliol make.'; the heart beat
too fast, and so it gets too tired.

REVIEW QUESTIONS.

1. Where is the heart placed?

2. Of wliat is it made ?

3. What work does it do?

4. Wliat are arteries and veins ?

5. What does the pulse tell us?

6. How does the food we eat reach all pails of the .)ody?

7. How does alcohol in the hlood affect the biain ?

8. When does the heart rest ?

9. How does exercise in the fresh air help the heart ?
10. What harm does alcohol do to tlie heart?

J. I

CHAPTER XV.

THE LUNGS.

'T^HE blood flows all through the body, carrying
u-fl, g(jod food to every part. It also gathers up
from every part the worn-out matter that can no
longer be used. By the time it is ready to be
sent back by the veins, the blood is no longer
pure and red. It is dull and bluish in color, be-
cause it is full of impurities.

If you look at the veins in your wrist, you will
see that they look blue.

If all tliis bad blood goes back to the heart,
w^ill the heart have to pump out bad blood next
time ? No, for the heai-t has neighbors very near at
hand, ready to change the bad blood to pure., red
blood again.

THE LUNGS.

These neighbors are the lungs. They are in the
chest on each side of the heart. When you breathe,
their little air-cells swell out or expand, to take in
the air. Then they contract again, and the air

•

T HE LI' N (J S

pasHes out* tlii'ouf;]! ycnir inoutli or nose. The lun;^.s
must have plenty of fresli air, and plenty of room
to work in.

If your clothes are too tii^'ht and the luncfs do
not have room to expand, they can not take in
so much air as thev should. Then the Mood can

The luiiijs, heart, aiid a ir pii.'i.s(((/i:.'i.

not bo made pure enough and the whole \xn\y will
suffer.

For every good V»reath of fresh' air the lungs
take in, they send out one of inipuie aii'.

In this vva3% hy taking out what is bad, they
prepare tl^e blood to go back to the heart pure

INH

THE LUNGS.

and red, Jind to be pumped out through the body

again.

How the lungs can use tlie fresli air for doing
this good work, 3'ou can not yet understand. By
and by, when you are older, you will learn more
about it.

CARE OF THE LUNGS.

Do tlie luniks ever rest ?

You never stop breathing, not even in the night.
But if you watch your own breathing you will
notice a little pause between the breaths. Each pause
is a rest. But the lungs are ver}' steady workers,
both by night and by day. The least we can do
for them, is to give them fresh air and plenty of
room to work in.

You may say: "We can't give them more room
than they have. They are shut up in our chests."

I have seen people who wore such tight clothes
that their aings did not have room to take a full
breath. If any part of the lungs can not expand, it
will become useless. If your lungs can not take
in air enough to purify the blood, you can not be
so well and strong as Ood intended, and your life
will be shortened.

If some one was sewing for you, you would not-
think of shutting her up in a little place where she
could not move her hands freely. The bings are

r HE A 1 u .

!)3

breatbinir f<>»* yf>", tii^^l "*'^'^1 room < )i()ii<,'li to do tlicir
work.

THE AIR.

• The lunnr.s ])reHUio out tliu vvasto inattor that
they liave taken from the blood. This waste matter
poisons the air. If we sliould close all the door.s
and windows, and the fire-place or opening into
the chimney, and leave not even n crack by
which the fresli air could come in, we would die
simply from staying in such a room. The lungs
could not do their work for the blood, and the
blood could not do its work for the body.

Impure air will poison yon. You should not
breathe it. If your head aches, and you feel dull
and sleepy from V)eing in a close room, a run in the
fresh' air will make you feel better.

The good, pure air makes your blood pure ; and
the blood then Hows (juickly thiough your wliole
body and refreslies every part.

We nnist be careful not to stay in close rooms
in the day-time, nor sleep in close rooms at night.
We must not keep out the fresh air that our bodies
so much need.

It is better to breathe through the nose than
throuo-h the mouth. You can soon learn to do so, if
you try to keep your mouth shut when w^alking or

running

If you keep the mouth shut and breathe through

T HE LUNGS.

the noso, thv, little liairs on the inside of the nose
will catch the dust or other impurities that aro
floatin^if in the air, and so save their going to tho
lungs. You will get out of breath less quickly when
running if you keep your mouth sliut.

DOEP ALCOHOL DO ANY HARM TO THE

LUNGS?

The little air-cells of the lungs have very delicate
walls. Every time we breathe, these walls have to
move. The muscles of the chest must also move, as
you can all notice in yourselves, as you breathe.

All this muscular work, as well as that of tho
stomach and heart, is directed by the nerves.

You have learned already what alcohol will do to
' muscles and nerves, so you are ready to answer for
stomach, for heart, and for lungs. Is alcohol a help
to them ?

REVIEW QUESTIONS.

Besides can-ying food all over the body, what other work doea

the blood do ''.
Why does the blood in the veins look blue ?
Where is the blood made i)ure and red again ?
Where is it sent from the lungs ?

W^hat must the lungs have in order to do this work ?
When do the lungs rest ?
Why should we not wear tight clothes?
How does the air in a room l)ecome spoiled ?
9. How can we keep it fresh and pure ?

10. How should we breathe?

11. Why is it better to breathe through the nose than through

the mouth ?

12. Why is alcohol not good for the lungs?

2.
3.

4.
o.
6.
7.

CHAPTER XVI.

THE SKIN.

tHERE is anotlior part of your body parrying
V. .. away waste matter all the time— it i.s th<'

skin.

The body is covered with skin. It is lined on
the inside with a more delicate kind of skin. Von
can see where the outside skin and the lining skin
meet at your lips.

There is a thin outside layer of skin which we
can pull off' without hurting ourselves; but I advise
you not to do so. Because under the outside skin
is the true skin, which is so full of little nerves
that it will feel the least touch as pain. When the
outer skin, which protects it, is torn away, we must
cover the true skin to keep it from liarm.

In hot weather, or when any one has been work-
incy or playing hard, the face, and sometimes the
whole body, is covered with little drops of water.
We call these drops perspiration (per spi ra' shiin).

Where does it com*' from? It comes through

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HSSi

T H ^ SKIN.

many tiny holes in the skin called pores (porz). Every
pore is the mouth of a tiny tube which is carrying

oft' waste matter and water from
your body. It* you could piece
together all these little perspira-
tion tubes that are in the skin
of one person, they would
make a line more than tliree
miles lonjTf.

Sometimes, you can not see
the perspiration, because there is
not enough of it to form
drops. But it is always coming
out throuu^h your skin, both in
winter and sunnner. Your body
is kept healthy by having its
worn-out matter carried off in
this way, as well as in other

Perspiratory tube. \VayS.

THE NAILS.

The nails grow from the skin.

The finger nails are little shields to protect the
ends of your fingers from getting hurt. These finger
ends are full of tiny nerves, and would be badly off
without such .shields. No one likes to see nails that
have been bitten.

CARE OF THE SKIN

CARE OF THE SKIN.

Waste matter is all the time passing out through
the perspiration tubes in the skin. This waste matter
must not be left to clog up tlie little openings of
the tubes. It should be washed otf with soap and
water.

When children have been playing out-of-doors,
they often have very dirty hards and faces. Any
one can see, then, that they need to be washed.
But even if they had been in the cleanest place all
day and had not touched any thing dirty, they
would still need the washing; for the waste matter
that comes from the inside of the hoily is just as
hurtful as the mud or dust of the street. You do
not see it so plainly, because it comes out very
little at a time. Wash it otf well, and j'our skin
will be fresh and health v, and able to do its work.
If the skin could not do its work, you would die.

Do not keep on jouv rubber boots or shoes all
through school-time. Rubber will not let the perspira-
tion pass off, so the little pores get clogged and
your feet begin to feel uncomfortable, or your head
may ache. No part can fail to do its work without
causing trouble to the rest of the body. But you
should always wear rubbers out-of-doors when the
ground is wet. Certainly, they are very useful then.

When 3'ou are out in the fresh air, you are giv-

THE SKIN.

, i:
■ f-

ing the other parts of your body such a good chance
to perspire, that your feet can bear a little shutting
up. But as soon as you come into the house, take
the rubbers off.

Now that you know what the skin is doing all
the time, you will understand that the clothes worn
next to your skin are full of little worn-out particles,
brought out by the perspiration. When these clothes
are taken off at night, they should be so spread out,
that they will air well before morning. Never wear
any of the clothes through the night that you have
worn during the day.

Do not roll up your night-dress in the morning
and put it under your pillow. Give it first a good
airing at the window, and then hang it where the
air can reach it all day. By so doing, you will have
sweeter sleep at night.

You are old enough to throw the bed-clothes off
from the bed, before leaving j'our rooms in the
morning. In this way, the bed and bed-clothes may
have a good airing. Be sure to give them time
enough for this.

WORK OP THE BODY.

You have now learned about foui- important kinds
of work : —

1st. The stomach prepares the food for the blood*

WORK O F T H E B O I) V

2nd. The blood is pumped out of the licart to
cany food to every part of tlie body, and to take
away worn-out matter.

8rd. The lungs use fresh air in making the dark,
impure blood, bright and pure again.

4th. The skin carries away waste matter through
the little perspiration tubes.

All this work goes on, da}" and night, without
our needinjj to think about it at all ; for messatTes
are sent to the muscles by the nei-ves which keep
them faithfully at work, whether we know it or not.

REVIEW QUESTIONS.

1. What covers the body?

2. What Imes the body?

3. Where are the nerves of the skin ?

4. What is perspiration ? What is the eonuuan name for it ?

5. What are the pores of the skin ?

6. How does the perspiration help to keep you well ?

7. Of what use are the nails ?

8. How should they be kept ?

9. What care should be taken of the skin ?

10. Why should you not wear rubber boots or overshoes in the

house ?

11. Why should you change underclothing niglit and morning?

12. Where should the night-dress be placed in the morning ?

13. What should be done with the V)ed-clothes ? Why ?

14. Name the fou;' kinds of work about which you have learned ?

15. How are the organs of the body kept at work ?

CHAPTER XVII.

'I'

THE SENSES.

^^iTE have five ways of learning about all things
around us. We can see them, touch them,
taste them, smell them, or hear them. Sight, touch,
taste, smell and hearing are called the five senses.

You already know something about them, for you
are using them all the time.

In this lesson, j^ou will learn a little more about
seeino" and hearino-.

:' i

THE EYES.

In the middle of your eye is a round, black spot,
called the pupil. This pupil is only a hole with a
muscle around it. When you are in the light, the
muscle draws up, and makes the pupil small, because
you can get all the light you need through a small
opening. When you are in the dark, the muscle re-
laxes, and the pupil opens wide to let in more light.

The pupils of the cat's eyes are very large in
the dark. They want all the light they can get, to
see if there are any mice about.

CA«E OF THE EYES.

101

The pupil of the eye opens into a little, round
room filled with a clear fluid, where the nerve of
sight is. This is a safe place for this delicate nerve,

which can not bear too

much light. It carries

to the brain an account

of every thing we see.

We might say the

-■ .'"-. 6ye is taking pictures

for us all day long,

and that the nerve of

/ sight is describing these

The eyelashes anrf, the tear glands. pictureS to the brain.

CARE OP THE EYES.

The nerves of sight need great care, for they are
very delicate.

Do not face a bright light when you are reading
or studying. While writing, j-ou should sit so that
the light will come from the left side ; then the
shadow of your hand will not fall upon your work.

One or two true stories may help you to remem-
ber that yovL must take good care of your eyes.

The nerve of sijxbt can not bear too brisfht a
light. It asks to have the pupil made small, and
even the eyelid curtains put down, when the light is
too strong.

102

THE SENSES.

Once, there was a boy who said boastfully to
his playmates : " Let us see which of us can look
straight at the sun for the lonjicest time."

Then they foolishly beojan to look at the sun.
The delicate nerves of sight felt a sharp pain, and
begged oO have the pupils made as small as possible
and the eyelid curtains put down.

But the foolish boys said " No." They were try-
ing to see which would bear it the lonorest. Great
harm was done to the brains as well as eyes of
both these bovs. In this case the one who looked
'longest at the sun died.

The second story is about a little boy who tried
to turn his eyes to imitate a school-mate who was
cross-eyed. He turned them ; but he could not turn
them back again. Although he is now a gentleman
more than fifty years old and has had much painful
work done upon his eyes, the doctors have never
been able to set them quite right.

You see from the first story, that you must be
careful not to give your eyes too much "light. But
you must also be sure to give them light enough.

When one tries to read in the twilight, the
little nerve of sight says : " Give me more light ; I
am hurt, by trying to sec in the dark."

If you should kill these delicate nerves, no others
would ever grow in place of them, and you would
never be able to see again

CARE OF THE EARS.

103

THE EARS.
What you call your ears are only pieces of
gristle, so curved as to catcli the sounds and help
pass them along to the true ears. These are deeper
in the head, where the nerve of hearing is wait-
ingr to send an account of each sound to the brain.

CARE OF THE EARS.

The ear nerve is in less danger than that of the
eye. Careless children sometimes put pins into their
ears and so break the 'drum." That is a very bad
thing to do. Use only a soft towel in washing your
ears. You should never put any thing hard or sharp
into them.

I must tell you a short ear story, about my
father, vvhen he was a small boy.

One <lay when playing on the floor, he laid his
car to the crack of the door, to feel the wind
blow into it. He was so young that he did not
know it was wrong ; but the next day he had the
earache severel". Althousjh he lived to be an old
man, he often had the earache. He thought it began
from the time when the wind blew into his ear
from under that door.

ALCOHOL AND THE SENSES.
All this tine work of touching, tasting, seeing,
smellinor and hearino: is nerve work.

104

THE SENSES.

The man who is in the habit of usinff alcoholic
drinks can not touch, taste, see, smell, or hear so
well as he ought. His hands tremble, his speech is
sometimes thick, and often he can not walk straight.
Soaietimes, he thinks he sees things when he does
not, because his poor nerves are so confused by alco-
hol that they cannot do their work.

Answer now for your taste, smell, and touch, and
also for your sight and hearing; should their beauti-
ful work be spoiled by alcohol ?

REVIEW QUESTIONS.

1. Name the live senses.

2. What is the pupil of the eye ?

3. How is it made larger or smaller?

4. W hy (^.oes it change in size ?

5. VV^hat can a cat's eyes do ?

6. Where is the nerve of the eye ?

7. What work does it do ?

8. Why must one be careful of his eyes ?

9. Where should the light be for reading or studying ?

10. Tell the story of the boys who looked at the sun.

11. Tell the story of the boy who made himself cross-eyed.

12. Why should you not read in the twilight ?

13. What would be the result, if you should kill the nerves of

sight ?

14. Where are the true ears?

15. How m-^y the nerves of hearing be injured '

16. Tell the story of the boy who injured his ear.

17. How is the work of the senses affected by drinking liquor?

CHAPTER XVIII.

HEAT AND COLD.
WHAT MAKES US WARM?

Y thick, warm clothes make ine warm," says
some child.

No ! Your thick, warm clothes keep you warm.
They do not make you warm.

Take a brisk run, and j'our blood will flow faster
and you will be warm very quickly.

On a cold day, the teamster claps his hand and
swings his arms to make his blood flow quickly and
warm him.

Ever}'' child knows that he is warm inside ; for if
his fingers are cold, he puts them into his mouth to
warm them.

If you should put a little thermometer into your
mouth, or under your tongue, the mercury (mer'ku ry)
would rise as high as it does out of doors on a hot,
summer dav.

This would be the same in summer or winter, in
a warm country or a cold one, if you were well
and the work of your body was going on steadily*

lOG

HEAT AND COLD.

WHERE DOES THIS HEAT COME PROM?

Some of the work which is all the time ^oing
on inside your boily, makes this heat.

The blood is thus warmed, and then it carries
the heat to every part of the body. The faster the
blood flows, the more heat it brings, and the warmer
we feel.

In children, the heart pumps from eighty to
ninety times a minute.

This is faster than it works in old people, and
this is one reason why children are generally much
warmer than old people.

But we are losing heat all the time.

You may breathe in cold air ; but that which you
breathe out is warm. A great deal of heat from
your warm body is all the time passing oti* through
your skin, into the cooler air about you. For this
reason, a room full of people is much warmer than
the same room when empty.

CLOTHING.

We put on clothes to keep in a portion of the
heat which we already have, and to prevent the
cold air from reaching our skins and carrying oft
too much heat in that way.

Most of you children are too young to choose what
clothes you should wear. Others decide for you. You

ALCOHOL AND COLD.

107

know, however, that woollen unrler-garmcnts keep you
warm in winter, and that thick boots and stockings
should be worn in cold weather. Thin dresses or
boots may look pretty ; but they are not safe for
winter wear, even at a party.

A healthy, happy child, dressed in clothes which
are suitable for the season, is pleasanter to look at
than one whose dress, though rich and ^ andsome, is
not warm enough for health or comfort.

When you feel cold, take exercise, if possible.
This will make the hot blood flow all through your
body and warm it. If you can not. you should
put on more clothes, go to a warm room, in some
way get warm and keep warm, or the cold will
make you sick.

TAKING COLD.

If your skin is chilled, the tiny mouths of the
perspiration tubes are sometimes closed and can not
throw out the waste matter. Then, if one part fails
to do its work, other parts must suffer. Perhaps the
inside skin becomes inflamed, or the throat and lungs
and you have a cold, or a cough.

ALCOHOL AND COLD.

Some people think that nothing would warm one
so well on a cold day, as a glass of whiskey, or
•other alcoholic drink.

108

HEAT AND COLD.

It is true that, if a person drinks a little alcohol
he will feel a burning in the throat, and presently
a glowinc; heat on the skin.

The alcohol has made the hot blood rush into
the tiny tubes near the skin, and he thinks it has
we.rined him.

But if ail this heat comes to the skin, the cold
air has a chance to carry awa}' more than usual. In
a very little time., the drinker will be colder than
before. Perhaps he will not know it; for the cheat-
ing alcohol will have deadened his nerves so that
they send wronoj messages to the brain. Then he
may not have sense enough to put on more clothing
and may freeze. He may even, if it is very cold^
freeze to death.

People who have not been drinking alcohol are
sometimes frozen ; but they would hav^e frozen much
more quickly if they had drunk it.

Horse-car drivers and omnibus drivers have a hard
time on a cold winter day. They are often cheated
into thinking that alcohol will keep them warm ; but
doctors have learned that it is the water-drinkers who
hold out best against the cold. Alcohol can not really

keep a person warm.

All children are interested in stories about Arctic
expl rers, whose ships get frozen into great ice-fields,
who travel on sledges drawn by dogs, and sometimes.

ALCOHOL AND COLD.

109

live in Esquimaux liuts, and drink oil, and eat walrus
meat.

These men tell us that alcohol will not keep them
warm, and you know why.

Scene in the Arctic regions.

The hunters and trappers in the snowy regions of
the Rocky Mountains say the same tldng. Alcohol
not only can not keep them warm ; but it lessens
their power to resist cold.

110

HEAT AND COLD.

Many of you have heard about the Greely party
who were brought home from the Arctic seas, after
they had been starving and freezing for many months.

There were twenty-six men in all. Of these,
nineteen died. Seven were found alive by their
rescuers; one of these died soon afterward. The first
man who died, was the only one of the party who
had ever been a drunkard.

Of the nineteen who died, all but one used
tobacco. Of the six now living, — four never used
tobacco at all ; and the other two, very seldom.

The tobacco was no real help to them in time of
trouble. It had probably weakened their stomachs, so
that they could not make the best use of such poor
food as the}' had.

REVIEW QUESTIONS.

1. Why do you wear thick clothes in cold weather ?

2. How can you prove that you are warm inside ?

3. What makes this heat ?

4. What carries this h' it through your body ?

5. How rapidly does y ur heart beat?

6. How are you losing heat all the time ?

7. How can you warm yourself without going to tho fire ?

8. Will alcohol make you warmer, or colder ?

9. How does it cheat you into thinking that you will be warmer

for drinking it ?

10. What do the people who travel in very cold countries, tell

us about the use of alcohol ?

11. How did tobacco affect the men who went to the Arctic seaa

with Lieutenant Greely ?

CHAPTER XIX.

WASTED MONEY.

COST OP ALCOHOL.

OW that you have learned about your bodies,
and what alcohol will do to them, you ought
also to know that alcohol costs a great deal of
money. Money spent for that which will do no good,
but only harm, is certainly wasted, and worse than
v/astcd.

If any of you save ten cents a week, you can
save a dollar in ten weeks.

You can all think of many good and pleasant
ways to spend a dollar. What would the beer-
drinker do with it? If he takes two mugs of beer
a day, the dollar would be used np in ten days.
But we ought not to say used, because that word
will make us think it was spent usefully. We will
say, instead, the dollar will be wasted in ten days.

If he spends it for wine or whiskey, it will go
sooner, as these cost more. If no money was spent
for liquor in this country, people would not so often
be sick, or poor, or bad, or wretched. We should

112

WASTED MONEY.

not need so many policemen, and jails, and prisons, as
we have now. If no liquor were drunk, men, women.,
and children would be better and happier.

COST OF TOBACCO.

Most of you have a little money of your own.
Perhaps you earned a part, or the whole of it, your-
selves. You are planning what to do with it, and
that is a very pleasant kind of planning.

Do you think it would be wise to make a dollar
bill into a tight little roll, light one end of it with a
match, and then let it slowly burn up? That would be
wasting it, you say !

Yes! it would be wasted, if thus burned. It would
be worse than wasted, if, while burning, it should also
hurt the person who held it. If you should buy
cigars or tobacco with your dollar, and smoke them,
you could soon burn up the dollar and hurt your-
selves besides.

Do you know how much tobacco is used in Canada
in one year? ^^Jeven million pounds. How long
would it take you to count eleven millions, if you
counted one every second during the five hours you
are in school each school day of the year ? Well, it
would take you about three years. And that
is the number of pounds of tobacco used in one year
in this country ! How much tobacco is smoked or

COST OF TOBACCO.

113

nsons, as
, women,.

3ur own.

it, your-

it, and

a dollar
t with a
tvould be

It would
:)uld also
uld buy
ce them,
rt your-

i Canada
ow long
it' you
)ur.s you
Well, it
nd that
r)ne year
oked or

chewed each day on an average, then, do you think?
Over 30,000 lbs., or more than 15 tons each daj^.

We know one half the people in our country are
women and they do not use tobacco. And one halt*
the men are too young to use it. And very many
of the grown men do not use it. The remainder,
therefore, use all the smoke of this bonfire of 15
tons of tobacco each day.

Supposing each pound of tobacco, whether in the
form of cigars, cigarettes or plugs, costs these smokers
on an average only fifty cents a pound, how much
money is thus burned up in a year in this country ?
$5,500,000, How much in one day ? Over $15,000.

How long will it take to burn a dollar note by
lighting at a candle? Perhaps the third part of a
minute. Could a person then burn these notes as
rapidly in a candle as their value is consumed in
tobacco in this Dominion? No, not even if he worked
day and night without losing a second to eat or
drink or sleep. At least three dollars and a half a
minute, day and night, every day of each year, goes
up in tobacco smoke in Canada.

How, do you think, might all this money be bet-
ter spent?

114

WASTED MONEY.

REVIEW QUESTIONS.

1.
2.
3.
4.
6.
6.
7.
8.
9.

How may one waste money ?

Name some good ways for spending money.

How does the liquor-drinker spend his money ?

What could we do, if no money was spent for liquor?

Tell two ways in which you could burn up a dollar bill.

Which would be the safer way?

How much tobacco is used yearly in this country?

How much daily?

If tobacco in the form of cigars, cigarettes and plugs, costs on

an average only fifty cents a pound, vhat is the annual

cost? What the daily cost?

115

^ on
inual

We keep the largest stock in the Maritime Provinces of

MISCELLANEOUS BOOKS for PRIZES,

POETS IN VARIETY Of BINDINGS.
Teachers Bibles, Periodicals, Etc., Etc.

Every School Room should have a copy of

PHY8ISAL Df^ILL FOR PUBLIS SSHOOLS,

In Four Parts, with Illustrations.

BY —

SERGT. -MAJOR BAILEY, Military Gymnastic Instructor.

PRICE, 35 CTS.

You can acquire a better knowledge of German in less time and with

less energy by using

CONVERSATION METHOD IN GERMAN

HANS LOTHER BOBER, Teacher of Modern Languages.

AND

A. McKAY, Supervisor of Public Schools, Halifax, N. S.
than by any other method.

PRICE, $I.OO; POST FREE.

IN OUR

PRINTING DEPARTMENT

WE DO ALL KINDS OF

SCHOOL PRINTING, COPPERPLATE PRINTING,

AND EMBOSSING FROM DIES.

WE MAKE A SPECIALTY OF

Wedding and Invitation Cards, At Home, Visiting, Menu and
Programme Cards, and Society Stationery Generally.

T. C. ALLEN & CO., ^""^'•"'"^l^"^'^^ ^™*'"''

116

T. C. ALLEN & CO.,

Booksellers, Stationers and Printers,

124 AND 126 GRANVILLE STREET,

HALIFAX, N. S.
Keep a well assorted stock of the latest and most approved

School and College Text- Books,
Globes, School Bags,

Maps, Chalk,

Exercise Books, Slates,

Scribbling Books, Slate Pencils,

Note Books, Lead Pencils,

Drawing Books, Rulers,

Drawing Blocks, Pens,

Drawing Papers, Inks,

School Mathematical Instruments,
Scales, Ball Frames,

Protractors, Scholars Companions,

Artists Material,

and everything required in the School Room.

K^ X j^j^ vi^ -