A Handbook of Health

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CHAPTER XVI

1. What are the uses of the skin to the rest of the body? 2. In what two
ways does the skin clean itself? 3. What should we specially avoid in
washing or scrubbing the skin? 4. What are the characteristics of a
good soap? 5. What are the dangers of a poor soap? 6. What are the
advantages of cold water in bathing? 7. How often should hot baths be
taken and why? 8. On what parts of the body should soap be most freely
used? 9. What is the best way of keeping the hair and scalp healthy?
10. Why is this important? 11. Why should hair tonics be let alone?
12. What causes dandruff? 13. How should the nails be trimmed and cleaned?
14. What should be done to the nail-fold? 15. Why is dirt under the nails
sodangerous? 16. What qualities should a good garment possess as to shape,
fit, and texture? 17. What are the advantages and disadvantages of wool?
18. What are the advantages and disadvantages of cotton? 19. Why are
furs unwholesome? 20. What is the best possible material for an
undergarment? 21. What are some of the causes of diseases of the skin?
22. What is the cause of sunburn and freckles? 23. What makes a good
complexion? 24. What is a corn? What causes it?

CHAPTER XVII

1. Name four processes that take place in the living body. 2. What two
kinds of waste do these processes cause? 3. What is the name of the
"body smoke"? 4. How is the body smoke carried away? 5. What do the
terms "soluble" and "insoluble" waste mean? 6. How does the insoluble
waste leave the body? 7. By what path does the soluble waste leave the
body? 8. How many times in an hour is all the blood in the body pumped
through the liver, kidneys, and skin? 9, Why is this done? 10. Why is
the blood from the food tube sent to the liver directly, instead of by
way of the heart? 11. Why is the liver such a large organ? 12. What does
the liver do to the blood? 13. What is the bile duct? 14. What is the
bile? 15. What is the gall bladder? 16. What do the terms "bilious" and
"jaundiced" mean? 17. What effect does alcohol have upon the liver?

CHAPTER XVIII

1. What is muscle? How much of your body weight is made up of the
muscles? 2. What two kinds of muscles are there? 3. How do muscles
change in shape? 4. What do we mean by voluntary and involuntary
muscles, and how do they differ in form and location? 5. Describe the
way in which the body muscles are arranged. What kind of actions do they
perform? 6. What exercise is good for the muscles over the abdomen? for
the muscles of the back? 7. What muscles are we using when we "bat" or
"serve" in ball and tennis? 8. How do the muscles of the limbs act for
you? 9. Where are the biceps and triceps muscles? Explain their use.
10. What are tendons? What is their use (function)? 11. How is your arm
fastened to your body? 12. Describe the arrangement of the muscles in
the lower limb. Why are they larger than the arm-muscles? 13. How does
exercising the muscles give you an appetite? What else does it do?
14. Why do you naturally love to play? 15. Why is muscular exercise in the
open air important in education?

CHAPTER XIX

1. What are the bones? 2. Make a rough sketch of the human skeleton.
3. In what sense are the bones the tools of the muscles? 4. How are the
bones of the skull arranged? 5. Give two functions (uses) of the spinal
column (back bone). 6. What bones and tendons do you use when you stand
on tip-toe? 7. How are the limbs fastened to the body and back bone?
8. Why is the collar-bone more likely to be broken than some of the other
bones? 9. How are the joints formed? 10. What is cartilage? 11. How does
it help in making the two kinds of joints we find in the body? 12. Is
there any arrangement for oiling the joints? If so, what is it? 13. When
you soak a bone in weak acid, what happens? What does this prove?
14. What causes disease or deformity of the bones?

CHAPTER XX

1. Why do we need a system of nerves? 2. What do we mean by motor
nerves? by sensory nerves? 3. How is the central system like a telephone
office? 4. What does the word ganglion mean to you? 5. What are the
ganglions (ganglia) for? 6. Is the brain a ganglion? 7. Give a rough
idea of the structure of the brain, and name its parts or divisions.
8. What does each one of these divisions do? 9. What is the result of
injury to any one of these parts? Give an instance. 10. Where do we find
the gray matter in the nervous system? 11. What is the white matter and
what does it do? 12. When the thumb is paralyzed, what do we know about
the brain? 13. Where in the body do we really smell, hear, and see?
14. What do we know about the speech centre? 15. Draw a picture of the
spinal cord and its branches. 16. Of what use are the ganglia (gray
matter) in the spinal cord? Give an example. 17. Why is it that some
children can't help wriggling when tickled? 18. Why is the medulla such
an important part of the nervous system? 19. When you touch a hot lamp
chimney, what happens in your nervous system? 20. Suppose you had seen
some tempting fruit, what would have happened in your nervous system
and in your digestive system? 21. What does the brain do with the
messages from the eyes, ears, and nose? 22. How does the
message-and-answer system protect the body? 23. How does it help us to
gain knowledge? 24. Why is it that when two people look at the same
thing at the same time they may have very different ideas of what it is?

CHAPTER XXI

1. Describe the arches of the feet and tell what they are for.
2. Describe the kind of shoe you ought to wear. 3. Do you grow while
asleep? 4. How much sleep do you need? 5. Are there many diseases of the
muscles and bones? 6. How does nature repair a broken bone? 7. What
causes most of the diseases of bones? 8. What is a slouching gait due
to? 9. What is the cause of headache? 10. How should headache be
regarded and treated? 11. What are the dangers of taking patent or
unknown medicines? 12. What do most patent medicines contain? 13. Are
the nerves resistant to disease, or specially subject to its attack?
14. What causes many of the diseases of the nerves? 15. Name some poisons
that injure the nerves. 16. How may diphtheria affect the nerves?
17. What does alcohol do to the nervous system? 18. Does our modern method
of life tend to cause or to cure nervous diseases and insanity? Why?

CHAPTER XXII

1. How much of the body will muscular exercise develop? 2. Why should
exercise and play be in the open air? 3. What is fatigue and what does
it mean? 4. Name some games that are good exercise for the body and tell
why they are so. 5. Why do marching and singing and drawing alternating
with your other lessons, help you to grow? 6. Is playing a waste of
time? Why? 7. How much exercise a day does a grown man or woman need?
8. How should this exercise be taken? 9. What senses and powers does
base-ball develop? 10. In what respects is your progress in school work
like your progress in learning to play games well? 11. What are good
games for girls? 12. Why have we less sickness in summer than in winter?
13. Why is gardening a valuable occupation? 14. When should we do our
hardest studying? 15. What is the best and most successful way to study?
16. How can you make school work as enjoyable as play? 17. What are your
duties to-day? Plan the best way to do them so that you can also take
exercise and rest and time for meals. Write this plan in the form of a
day's programme.

CHAPTER XXIII

1. What is the "Lookout Department" of the body, and how is the work of
this department distributed among the members? 2. Describe the inside
structure of the nose. 3. In what sense is the nose like a radiator?
4. What are the cilia for? 5. How does the nose dispose of dust and lint?
6. What causes catarrh and colds? 7. Where is the sense of smell
located? 8. When you have a cold, why do you often lose your sense of
smell? of taste? 9. How do you tell the difference in flavor between an
apple and an onion? 10. What does the tongue do? 11. What are the only
tastes perceived in the mouth? 12. What does a coated tongue mean?
13. Is the sense of taste a safe guide in choosing foods? Why? 14. What are
adenoids? What trouble do they cause? How can they be cured? 15. How
does the eye help to choose food? 16. Name and describe the parts of the
face around the eye. 17. Of what use is each? 18. How does the tear
gland act? 19. What is the retina? the pupil? the iris? What is each
for? 20. What do we mean by bringing the rays of light to a focus? How
can you illustrate this by a burning glass? 21. When do eyes need
glasses? 22. How can the eye change the form of its lens for near and
for far sight? What is this action called? 23. Why do children born deaf
become dumb? 24. Where do we find the key-board of hearing? Why do we
call it the cochlea? 25. Draw a picture showing the position of the
drum, "hammer," "anvil," "stirrup," and cochlea. 26. What has happened
in your inner ear when something in your ear goes "pop"? 27. Why does a
cold sometimes make you deaf? 28. Why do we have wax in the outer ear?
What is the German proverb about cleaning the ear? 29. What is our
"sixth sense"? Where do we find its organ located? What is it like?

CHAPTER XXIV

1. How is the voice a waste product? 2. What are the conditions required
to make a good voice? 3. Are great singers usually strong? Why? 4. How
was the windpipe made into the voice box? 5. Describe the vocal bands or
cords. 6. How do they act in making voice sounds? when we breathe?
7. How do catarrh and adenoids affect the voice? 8. How is the voice box
like a violin? 9. What part of the violin has most to do with the
quality of the sound? How does this apply to the human voice? 10. What
do the throat, the mouth, and the nose have to do with voice training?
11. What is one of the commonest causes of a poor voice? 12. How can you
prove this? 13. What are spoken words? 14. How is a good, clear,
distinct voice of value? 15. How can you build up a strong, clear,
useful voice?

CHAPTER XXV

1. Give four reasons why the teeth are important. 2. To take proper care
of the teeth, what other parts of the mouth need attention? 3. Draw a
picture of a tooth and label the crown, the enamel, the root, the pulp.
4. Name the different teeth, making diagrams of the upper and lower jaws
and tell how each kind of tooth is used. 5. Compare your own teeth with
those of a dog, a sheep, and a squirrel and explain the difference in
use. 6. In what order did your teeth appear in your mouth? 7. What are
the milk-teeth? 8. How many teeth have you? Have any been pulled?
9. Will you have any more later? 10. Name three things to be remembered in
exercising the teeth. 11. What is the best method to keep the teeth and
gums clean? 12. Why are "gritty" tooth-powders bad for the teeth?
13. Are antiseptics good for them? 14. Why are dirty teeth a very common
cause of disease in the body? 15. (Exercise) Write a letter to your
teacher telling how you have been taking care of your teeth in the past,
and how you purpose to do it in the future.

CHAPTER XXVI

1. How may "catching" diseases be prevented? 2. What are disease germs,
and how are they named? 3. How do disease germs grow? 4. Why should
patients with the "diseases of childhood" be placed in quarantine.
5. What causes a cold? How should you take care of one? Why keep away from
other people? 6. When and how did we find that diphtheria was due to
germs? 7. Explain how "antitoxin" prevents it. 8. How much has the death
rate in diphtheria been lowered? 9. Name the diseases for which we now
have vaccines and antitoxins. How do we grow them? 10. Tell the story
about Dr. Jenner and the milkmaids. 11. What good has his discovery
done? 12. Explain why vaccination will cure as well as prevent smallpox.
13. What is quinine, and where does it get its name? 14. Who discovered
the germ of malaria? Is it a plant or an animal? 15. What do we know
about the connection between mosquitoes and malaria? 16. What is a quick
way of killing the mosquito? 17. How does draining fields prevent
malaria? Why is malaria not so common now as in pioneer days? 18. Why do
we need disinfectants? Name some, and describe how they are used.
19. What is the best one in most cases? Why? In what ways may it be used?
20. How do the bacteria of the soil "feed" the green plants? 21. Explain
why a crop of clover will enrich the soil. What other plants also do the
same thing? 22. Name some other harmless bacteria. 23. Why ought one to
wash the hands before eating? 24. Is it possible to kill all house
flies? Why ought we to try to? How can it be done? 25. What do we find
in dust? 26. What good does it do to sprinkle streets? 27. What is the
best way to clean house?

CHAPTER XXVII

1. What is the best insurance against accidents? 2. Why do most cuts and
scratches heal quickly, while some others do not? 3. What kind of dirt
is dangerous to wounds? 4. If your knife should slip and cut you, how
ought you to take care of the cut? 5. If you know the knife is dirty,
what is the proper treatment? 6. Is "sticking-plaster" good for a wound?
Why not? 7. Why does absorbent cotton make a good dressing? 8. Give two
reasons why doctors can perform surgical operations now much more safely
than some years ago. 9. Why must surgeons and nurses keep themselves and
their patients perfectly clean? 10. What difference has this cleanliness
made in the saving of life? 11. What is the treatment for bruises? Why
are they not so dangerous as cuts? 12. What are boils and carbuncles?
13. How do we clean and heal them? 14. Where blood comes in spurts from
a cut, what does this mean? 15. How does the blood itself protect us
against infection in wounds? 16. If the wound is very deep, how can you
check the bleeding? 17. Why should the tight bandage be slightly
loosened in half an hour after it has been applied? 18. Why is it that
we do not need to clean a burn? 19. Why is it wise to keep the air from
a burn? How may it be done? 20. Why must the dressings be perfectly
clean? 21. Why do we need a doctor in the case of a broken bone? 22. If
you can't get a doctor, what is to be done? 23. What is a sprain? Tell
how to bathe and bandage it. 24. In the case of swallowing poison, why
should one drink warm water? 25. What else should be done? 26. What
should be given when lye has been swallowed? 27. What is the important
thing to remember in any such case? 28. If you fall into deep water,
what four things should you remember? 29. Explain carefully just how to
revive a person who has been under water. 30. What is the main purpose
of this method?

GLOSSARY

OF IMPORTANT TERMS USED IN THE BOOK

[Transcriber's note: In the following section vowels are transcribed as:
[)vowel] with breve
[=vowel] with macron
[.vowel] with dot above]

I. RELATING TO THE BODY AS A WHOLE

Ab'do men (or [)a]b d[=o]'m[)e]n). The cavity of the trunk immediately
below the diaphragm.

Car'ti lage. Tough, elastic tissue, generally more or less fibrous;
called also gristle (gr[)i]s'l).

Cell. The simplest form of living matter, with power to grow, develop,
reproduce itself, and, with others of its kind, build up a living
fabric.

Di'a phragm (d[=i]'[.a] fr[)a]m). The muscular membrane that separates
the thorax from the abdomen.

Duct. A tube through which fluid from a gland is conveyed.

Fa tigue' (f[.a] t[=e]g'). A condition in which the body cells are
worn out faster than they are built up, so that waste matter accumulates
in the body and poisons it.

Germ. The simplest form of life, from which a living organism
develops.

Gland. A part, or organ, that has the power of making a secretion,
peculiar to itself. A gland may be a simple pocket, or follicle, as is
an oil gland of the skin, or it may be an aggregate of such glands, as
is the liver.

Or'gan. Any part, or member, that has some specific function, or duty,
by which some one of the body's activities is carried on; for example,
the eye is the organ of vision, the liver is one of the organs of
digestion.

Tho'rax. The cavity of the trunk immediately above the diaphragm.

Tis'sue (t[)i]sh'[=u]). A fabric, or texture, composed of cells and
cell-products of one kind; as, for example, nervous tissue, muscular
tissue, fatty tissue.

Se cre'tion. A substance made from the blood, the special character of
which depends upon the kind of gland that makes, or secretes, it.

II. RELATING TO THE DIGESTIVE SYSTEM

Al i men'ta ry ca nal'. The food tube, or digestive tube, extending
from lips and nose to the end of the rectum, with its various branches
and attachments.

Bile. A yellow, bitter, alkaline liquid secreted by the liver, and
especially valuable in the digestion of fats; sometimes called gall.

Co'lon. The large intestine.

Di ges'tion. The process in the body by which food is changed to the
form in which it can pass from the alimentary canal to the blood vessels
and lymphatics.

Di ges'tive sys'tem. The alimentary canal with all its branches and
appendages; that is, all the organs that directly take part in the
process of digestion.

E soph'a gus. The tube through which food and drink pass from the
pharynx to the stomach; called also the gul'let.

Gall blad'der. The bile bladder; the sac, or reservoir, lying on the
under side of the liver, in which the bile is received from the liver,
and in which it is retained until discharged through the gall duct into
the small intestine.

Gas'tric juice. The digestive liquid secreted by the glands of the
stomach (pep'tic glands); it contains pepsin, acid, and ferments;
called also peptic juice.

In tes'tine. The last part of the alimentary canal, extending from the
pylorus. Its length is five or six times that of the body. The greater
part of its length is called the small intestine in distinction from
the remaining part, which, though much shorter, is larger in diameter,
and is called the large intestine or co'lon. The intestine as a
whole is sometimes called the bow'el.

Liv'er. The large gland that secretes bile and is active in changing
or killing harmful substances; located in the upper part of the
abdominal cavity, on the right side, and folds over on the pyloric end
of the stomach.

Lym phat'ics. Small transparent tubes running through the various
tissues, and containing a colorless fluid somewhat thinner than blood,
called lymph. This fluid is composed of the leakage from the arteries
and of wastes from the tissues, which are being carried to a larger
lymph duct to be emptied into one of the larger veins. The lymphatics in
the wall of the intestine take up some of the digested food from the
cells and pass it on through the lymph glands of the abdomen to the
lymph duct which empties into a vein near the heart.

Mas ti ca'tion. The process of grinding, or chewing, food in the
mouth.

Mes'en ter y. The tissue (part of the peritoneum) which is attached to
the intestine and, for a few inches, to the spinal column, to hold the
coils of the intestine in place.

Mu'cous mem'brane. The lining membrane, or tissue, of the entire
alimentary canal. It is very complex in structure, has different
characteristics in different areas, and contains nerves, blood vessels,
lymphatics, and in various parts special structures such as glands. It
secretes mucous. It is continuous with the outside skin of the body, as
may be seen at the lips.

Pan'cre as. The gland that secretes the pancreatic juice; located in
the abdominal cavity near the stomach.

Pan cre at'ic juice. An alkaline digestive juice poured by the
pancreas into the small intestine; especially valuable in the digestion
of starches, fats, and proteins.

Per i to ne'um. The membrane lining the abdominal cavity and enfolding
its organs.

Phar'ynx. The passage between the nasal passages and the esophagus:
the throat.

Py lor'us. (1) The opening from the stomach into the small intestine.
(2) The fold of mucous membrane, containing muscle fibres, that helps to
regulate the passage of food through the pyloric opening.

Sa li'va. The digestive secretion in the mouth, consisting of the
secretion of the salivary glands and the secretion of the mucous
membrane of the mouth.

Stom'ach. The pouch-like enlargement of the alimentary canal, lying in
the upper part of the abdominal cavity, and slightly to the left,
between the esophagus and the small intestine.

III. RELATING TO FOOD AND DRINK

Ac'id ([)a]s'[)i]d). A substance (usually sour tasting) that has,
among other properties, the power of combining with an alkali in such a
way that both substances lose their peculiar characteristics and form a
salt.

Al'co hol. A colorless liquid formed by the fermentation of
starch-sugars or certain other substances, which is highly inflammable
and burns without smoke or waste; it is a stimulant and an antiseptic.

Al'ka li. A substance that has, among other properties, the power of
neutralizing acids and forming salts with them. (See Acid.)

Car'bo hy'drates. Plant or animal substances composed of carbon,
hydrogen, and oxygen. (Called also starch-sugars.)

Chlo'ro phyll. The green coloring matter of plants, formed by the
action of sunlight on the plant cells. It is a necessary part of the
plant's digestive system, since without it the plant could not break up
the carbon dioxid of the air into the carbon which it uses in preparing
its starch food, and the oxygen which it gives off as waste.

Fer men ta'tion. A chemical change in plant or animal substance,
produced usually by the action of bacteria, in the process of which the
substance is broken up (decomposed), and new substances are formed.

Nar cot'ic. Any substance that blunts the senses, or the body's
sensibility to pain or discomfort.

Ni'tro gen. A tasteless, odorless, colorless gas, forming nearly
four-fifths of the earth's atmosphere; and constituting a necessary part
of every plant and animal tissue.

Pro'te ins. Foods containing a large amount of nitrogen; such as meat,
fish, milk, egg, peas, beans.

IV. RELATING TO THE BLOOD AND THE CIRCULATORY SYSTEM

A or'ta. The main artery of the body; it leads out from the left
ventricle of the heart, carrying arterialized blood (blood that has
been acted upon by oxygen) to all parts of the body except the lungs.

Ar'te ries. The blood vessels and their branches that carry blood from
the heart to all parts of the body. The pul'mon a ry artery carries
impure (ve'nous) blood to the lungs.

Au'ri cles (o'r[)i] klz). The two chambers of the heart that receive
blood from the veins.

Cap'il la ries. The minute blood vessels which form a network between
the ends of the arteries and the beginnings of the veins.

Cir cu la'tion. The passage of the blood from the heart into the
arteries, and from them through the capillaries into the veins, and
through the veins back into the heart.

Cor'pus cles (cor'p[)u]s'lz). Minute jelly-like disks or cells. These
are of two kinds, red and white, the red (the oxygen carriers) being
about 350 times as many as the white, and giving the blood its color.

Heart. A muscle-sac located in the thorax between the lungs, its lower
point, or a'pex, being tilted somewhat to the left; the centre and
force-pump of the circulatory system.

Ox i da'tion. Combining with oxygen.

Ox'y gen. A colorless, odorless, tasteless gas, which forms about
one-fifth of the earth's atmosphere. It is found in all animal and
vegetable tissues. When it combines with other substances, a certain
amount of heat is produced; and if the process is sufficiently rapid, a
flame is seen.

Pulse. The regularly recurring enlargement of an artery, caused by the
increased blood flow following each contraction of the ventricle of the
heart.

Veins. The blood vessels and their branches through which blood flows
from all parts of the body back to the heart. All the veins except the
pulmonary veins carry impure (venous) blood; the pulmonary veins carry
arterialized (oxidated) blood from the lungs. Ve'na ca'va. Either of
the two large veins discharging into the right auricle of the heart.
Por'tal vein. The large, short vein that drains the liver and adjacent
parts.

Ven'tri cles. The two chambers of the heart that receive blood from
the auricles and force it into the arteries.

V. RELATING TO THE RESPIRATORY SYSTEM AND ORGANS OF EXCRETION

Al ve'o li ([)a]l v[=e]'o l[=i]). (Plural of _alveolus_). Air cells.
The cells, or cavities, that line the air passages and air sacs at the
ends of the bronchial tubes.

Breath. Air taken in or sent out in respiration; that breathed out
containing carbon dioxid, watery vapor, and various impurities.

Bron'chi (br[)o]n'k[=i]). (Plural of _bronchus_). The two main
branches of the trachea. These branch into numerous smaller branches,
called the bron'chi al tubes.

Car'bon di ox'id. A gas formed of carbon and oxygen; colorless and
odorless; has a somewhat acid taste, and is used for aerating soda water
and other beverages; is present naturally in mineral and spring waters.
It is present largely in the fissures of the earth and makes the
choke-damp of mines. Called also car bon'ic acid.

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