Part 26

BANANAS varieties of, III 675 how to select and ripen, III 676 how to bake, III 677

BILE defined, I 153 function of, I 153 purposes of, I 153

BILIOUSNESS cause of, II 466 symptoms of, II 466 remedy for, II 466 what to eat, II 467 what to omit, II 467

BRAN meal, composition of, III 683 ---- bread made from, III 683 wheat, composition of, III 681 ---- medicinal properties of, III 681

BLOOD, THE Antipepsin in, I 152 glucose in, I 204 process of oxidation of, II 346 corpuscles of, II 386 automatic action of, II 388 incorrect feeding cause of impurity of, II 397 defective circulation of, II 398 exercise a factor in poisoning and purification of, V 1331 increase of circulation of, V 1335

BRIGHT'S DIS-EASE described, II 550 causes of, II 551 symptoms of, II 551 prevention of, II 552 treatment for, II 553 general suggestion in feeding in, II 554 foods to eat in, II 555 foods to omit in, II 555

BROMIN defined, I 73

BUSINESS MAN a lesson for, V 1317 examples of poor, V 1318 wealth at the expense of health for the V 1319 the abnormal, V 1320 what is a good, V 1320 qualities of a, V 1321 routine life of the average, V 1322 bad habits of the average, V 1322 the ancient remedy for the average, V 1322 the physician of the average, V 1324 twelve rules of health for the, V 1324-1326

BUTTER composition of, I 283 its value as a food, I 284 caloric value of, I 285 cocoa, how made, II 338 cocoanut, composition of, II 339 home-made, how to make, III 674

BUTTERMILK how made, III 674

BUTYRIN defined, I 123

CALORIES definition of, I 199 method of determining numbers of, I 202

CARBOHYDRATES classification of, I 106 monosaccharids, I 109 disaccharids, I 112 polysaccharids, I 114 purpose of, III 625

CARBON sources of, I 81 forms of, I 82 properties of, I 83 monoxid, properties of, I 87 combining power of, I 88 and hydrogen compounds, I 88 dioxid of, I 83 nature of, I 81

CASEIN sources of, I 130 vegetable, I 130

CATARRH described, II 519 causes of, II 527 symptoms of, II 528 remedy for, II 528 diet for, II 529 foods to eat in, II 530 foods to omit in, II 530 nasal, IV 922 ---- food a factor in, IV 922 ---- water drinking in the treatment of, IV 923 ---- menus for, IV 925

CELLULOSE in nutrition, I 119 value of, I 119

CHART showing number of so-called dis-eases caused by superacidity, I 9

CHEESE processes of making, I 282 ripening of, I 283 digestive value of, I 283 limburger, I 283 manufacture of, I 283

CHEMISTRY its relation to food science, I 25 combustion in, I 26 common elements of, I 27 number of elements in, I 28 examples of changes due to, I 29 symbols of, I 31 list of elements in, I 32 organic, I 81 of foods, I 105 of digestion, I 139 of metabolism, I 193

COLDS described, II 519 causes of, II 520, IV 915 symptoms of, II 521 overeating a cause of, II 521 exposure a cause of, II 522 remedy for, II 523 foods to use for, II 524 turkish baths for, II 525 value of fresh air for, II 525 foods to eat for, II 526 foods to omit for, II 526

COCAIN habit, II 354 uses of, II 354 in medicines, II 355

COFFEE composition of, II 363 effect of drinking, II 364

COOKING chemical changes produced by, III 593 starch, reasons for, III 598 of food, an excuse, III 599 food for animals, government experiments on, III 602 a habit of civilization, III 603 object of, III 669 grains, III 669 vegetables, III 670 en casserole, III 671 rice and macaroni, III 672 fruits, III 672 ---- canned, III 672

CHLOROFORM uses of, II 372

CHLORIN sources of, I 63 properties of, I 64 uses of, I 64

CHOCOLATE see (cocoa), II 366

COAL TAR PRODUCTS evil effects of, II 359