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I I uul ECLECTIC EDUCATIONAL SERIES 
YOUTH’S 
TEMPERANCE MANUAL 
AN ELEMENTARY PHYSIOLOGY 
Prepared with Special Reference to the Nature of Alcoholic Drinks and 
Narcotics, and their Effects upon the Human System, and in 
Accordance with the Requirements of the Woman's 
Christian Temperance Union 
BY 
ELI F. BROWN, M.D. 
• 7 
NEW-YORK 
CINCINNATI 
CHICAGO 
AMERICAN BOOK COMPANY department of Scientific Unstruction of matronal THHoman’s Christian 
Ucmperancc Tflnion. 
THE ECLECTIC SERIES OF TEMPERANCE PHYSIOLO- 
GIES has been prepared with special reference to the nature of Alcoholic 
Drinks and other narcotics, and their effects upon the human system ; and 
in accordance with the requirements of the Department of Scientific In- 
struction, of the National Woman s Christian Temperance Union. 
We, the undersigned, therefore indorse and commend this series of 
books, as follows : 
THE HOUSE I LIVE IN’, (Revised Edition), for Primary Schools. 
THE YOUTH’S TEMPERANCE MANUAL, for Intermediate Schools. 
THE ECLECTIC PHYSIOLOGY, OR GUIDE TO HEALTH, for 
High Schools, and Advanced Classes in Common Schools. 
BOSTON, December 17, 1888. 
j£>. 
Superintendent. 
ALBERT H. PLUMB, 
DANIEL DORCHESTER, 
JOSEPH COOK, 
WILLIAM E. SHELDON. 
Advisory Board, 
Copyright, 1888, by Van Antwerp, Bragg & Co. 
Eclectic press ffiREF&CE; 
Youth is the season of growth. During this period 
the body develops in size, form, and strength, the mind 
acquires knowledge and force, and the manner of action 
becomes fixed in habit. 
During this period of formation, much can be done 
that will determine the character of both body and 
mind for the remainder of life. By intelligence and 
care, the foundations of health and strength may be 
firmly laid; by ignorance, neglect, or error, the seeds 
of weakness and ill health may be sown. 
No more important information can be gained by the 
pupil than that which teaches him how to live rightly. 
No more valuable guidance can be given to the pupil 
by his teacher than that which points out impressively 
to him the paths of health. 
The following lessons are designed for the instruction 
of young people in the right care and use of the body, 
especially during the period of its growth. 
The subject-matter is given in simple'language, and is 
arranged in suitable form for study and recitation. IV 
PREFACE. 
In learning these lessons the pupil should see that he 
is studying about his own body, and that the informa- 
tion he acquires is of the most important nature. 
The interest in the lessons may be increased by hav- 
ing the pupils refer to their own experience for illustra- 
tions. Anatomical charts and objective material, if 
skillfully used in the class, will add to the impressive- 
ness of the lessons. The pupils should see and handle 
the heart of a pig or sheep when they are learning 
about the heart, since it is much like their own in 
appearance and structure. 
Much space has been given to the effects of tobacco 
and alcoholic liquors on the human body. The pupils 
should study these portions of the text carefully. Boys 
are often disposed to use tobacco through the mistaken 
idea that chewing and smoking are manly accomplish- 
ments. They need to learn that the effects of tobacco 
are of the most harmful nature, and that they can not 
afford to form the habit of using it. 
In like manner all young people should learn that 
alcohol is a poison, that all drinks containing alcohol 
are poisonous, and that such drinks tend to destroy 
health, life, and character. 
All sections relating to the use of tobacco and alco- 
holic liquors have been revised by Mrs. Mary H. Hunt, 
of the National Woman’s Christian Temperance Union, 
whose earnest work in this field is bearing fruit in all 
portions of the United States. 
Eli F. Brown. 
Irvington, Ind., Sept., 1888. dafv^^ 
PAGE 
Introduction 7 
Chapter I.—The Form and Parts of the Body . . 9 
ll.—How we Stand . . . . . . 13 
“ lll.—Origin and Nature of Alcohol ... 26 
“ IV.—How we Move ...... 37 
V.—How we Eat ...... 47 
“ Vl.—What we Eat ...... 61 
“ Vll.—What we Drink 71 
“ VIII.—What we should not Drink ... 75 
“ IX.—How the Blood Circulates .... 87 
X.—How we Breathe 98 
“ Xl.—How the Body is Covered . . . .no 
“ XII.—How we Feel . . . . . .118 
“ XIII.—How we See ...... 131 
“ XIV.—How we Hear and Speak . . . .136 
Glossary 141 INTRODUCTION' 
We know that we live, for we can run and play, 
think and feel, and do many other things because we 
are alive. We know that we have a body, which is 
the house in which we live. We can see and feel the 
body. We can weigh and measure it. 
We can learn how to use the body properly, how to 
feed it, how to supply it with pure air, how to keep it 
clean, how to guard it from sickness and injury. 
We shall find that the health of our body is a very 
precious thing to us. It is only when the body is well 
that we are strong and free from pain. It is only 
when we are in good health that we are delighted to 
play, glad to do our work, clear in our thinking, and 
right in all our feelings. 
We live in accordance with laws that control human 
life. These laws are not such as are made by men; 
they are not changed. We can not be well and strong 
if we do not treat the body rightly. We shall suffer 
from weakness, sickness, or pain if we use it wrongly. 
Let us learn the lessons of health and strength, and 
use this valuable knowledge so that we may live to be 
strong and useful men and women. CHAPTER I. 
THE FORM AND PARTS OF THE BODY. 
The body stands erect, it is rounded in all its parts, 
and graceful and strong in its actions. The man of 
average size is five feet, eight and one half inches in 
height, measures thirty-six inches around the body, and 
weighs one hundred and fifty pounds. 
The parts of the body as we see them are as follows: 
(i) the head and neck, (2) the trunk, and (3) the ex- 
tremities. The head is formed of the face and the 
skull. The neck supports the head. The trunk has 
two parts: (1) the upper portion, called the chest, 
which contains the heart and lungs, and (2) the lower 
part, called the abdomen, which holds the liver, 10 
YOUTH’S TEMPERANCE MANUAL. 
stomach, and intestines. The extremities are of two 
kinds: (i) the upper, which form the arms and hands, 
and (2) the lower, which form the legs and feet, for 
supporting us when we stand or walk. 
A closer examination of the body shows us that it is 
formed of many curious parts, called organs, each of 
which has some special use. The principal organs are 
used as follows: the bones for support, the muscles for 
motion, the heart for circulating the blood, the lungs 
for breathing, the stomach and intestines for digesting 
the food, and the brain and nerves for feeling, and for 
controlling all the parts. 
Men have often taken bodies like our own to pieces, 
and have separated the curious parts from one another. 
In this way, and by the study of the living bodies of 
men and of animals, they have learned how the body 
is formed and how its parts are used. 
Questions and Answers. 
How do we know we live ? Because we can feel and think. 
How do we know we have a body ? We can see and feel it. 
What is the use of the body ? It is the house in which we live. 
What may we learn about the body ? How it is made and 
how to take care of it. 
Why is health so precious ? It is only when we are well that 
we are strong and free from pain. 
What laws control our bodies ? The laws of human life. 
How are these laws unlike the laws that men make ? The 
laws of human life do not change. 
What helps us to keep well ? Treating the body rightly. 
What will wrong use of the body cause ? Sickness, weakness, 
or pain. 
What is the form of the body ? Erect and rounded. 
What is the height of an average man ? Five feet, eight and 
one half inches. THE PARTS OF THE BODY. 
11 
How heavy is an average man ? He weighs one hundred and 
fifty pounds. 
What are the parts of the body ? Head and neck, trunk, and 
exti'emities. 
How is the head divided ? Into face and skull. 
How is the trunk divided ? Into chest and abdomen. 
How are the extremities named ? The upper and lower. 
What is an organ ? A part of an animal or vegetable body 
that has a special use. 
What are some of the chief organs of the human body ? 
Bones, muscles, heart, lungs, stomach, brain. 
For what are the bones ? They support the other parts. 
For what are the muscles ? They move all the parts. 
For what is the heart ? To circulate the blood. 
For what are the lungs? To breathe the air and purify the 
blood. 
For what are the stomach and intestines ? To digest the food. 
For what are the brain and nerves? To feel, and to control 
all parts. 
How have men learned how the body is formed ? By taking 
bodies of men and of animals to pieces, and also by examin- 
ing the living body. Plate I. 
Parietal. 
.Frontal 
-Superior Maxillary 
Inferior Maxillary. 
Spinal Column 
JClavicle 
Scapula (behind). 
Sternum_ 
Fifth Rib. 
Humerus„ 
.Spinal Column 
Ulna. 
-Pelvis 
Radius 
Carpalsl_ 
Metacarpals. 
Femur 
Phalanges. 
Patella 
Fibula.. 
Tibia„ 
Tarsals. 
Metatarsals.. 
Phalanges. 
THE SKELETON. CHAPTER 11. 
HOW WE STAND. 
The Skeleton.—The body has a strong frame-work 
of bones called the skeleton. (Plate I). Without this 
skeleton we could not stand; we could neither lift a 
hand nor take a step. 
The bones of the skeleton serve as follows: (i) they 
give general shape to the body; (2) they bear our 
weight; (3) they aid in motion ; and (4) they protect 
the delicate organs. 
There are two hundred and six* of these firm, hard 
bones, of various shapes and sizes, all nicely fitted to- 
gether for their different uses. 
The bones may be divided into three groups: (1) the 
bones of the head; (2) the bones of the trunk; (3) the 
bones of the extremities. 
The bones of the head form the skull and face. 
The eight bones of the skull are broad, curved bones, 
fitted together at their edges in firm seams or sutures, 
* The number of bones in the various parts of the body is as 
follows; skull, 8; ears, 6; face, 14; tongue, 1; spinal column, 
24; ribs, 24; sternum, 1 ; pelvis, 4; upper extremities, 64; lower 
extremities, 60. Total, 206. The teeth are not included with the 
bones. 14 
YOUTH’S TEMPERANCE MANUAL. 
and formed into a strong, hollow place for holding and 
protecting the brain. (Fig. i). 
The bones of the face 
are irregular in shape, 
and are firmly joined to 
form the brow, nose, 
cheeks, and jaws. 
A bone at the base of 
the tongue aids in mov- 
ing the throat. 
Six tiny bones, three 
in each ear, aid in hear- 
ing. In childhood there 
Fig. x. 
The Skull.—l. Sutures. 
are eight of these bones. 
The bones of the trunk form the chest, spinal 
column, and pelvis. 
The chest is made of twenty-four ribs, forming a 
bony cage for the heart and lungs. The ribs are joined 
behind to the spinal column, and are joined in front to 
the breast-bone by means of cartilage or gristle, ex- 
cepting the two lowest on each side, which are free. 
The ribs aid in moving the chest when we breathe. 
The spinal column consists of twenty-four bones 
called vertebrse, placed one upon another, with pads of 
cartilage * between. 
This column of bones is extremely strong, and yet it 
is easily bent in any direction. By the aid of the 
muscles it supports the head, and holds the trunk in 
* Cartilage is an elastic substance, somewhat like rubber. It 
is used between the bones in forming the joints to prevent jar 
and wear. It is used elsewhere in the body when there is need 
of a substance that is firm and elastic. HOW WE STAND. 
15 
position. It also protects the spinal cord which lies 
within it. The pelvis (Fig. 2) is formed of large bones 
firmly united in the form of a basin. It gives shape 
and support to the lower part of the trunk. The 
spinal column rests upon 
the pelvis, while the pelvis 
rests upon the two lower 
extremities. 
The bones of the up- 
per extremities fasten to 
the sides of the chest to 
form the shoulders, arms, 
Fig. 2. 
Pelvii.—l. Hip Bones. 2. Sacrum. 3. Coccyx. 
and hands. A flat, broad bone, called the shoulder- 
blade, forms the shoulder behind, and a long, curved 
bone, called the collar-bone, braces the shoulder in 
front. These two join at the point of the shoulder. 
A single long bone reaches from the shoulder to the 
elbow. Two slender bones, side by side, form the fore- 
arm from the elbow to the wrist. The bone on the 
inner side is called the ulna; the outer is known as the 
radius, because it twists about the ulna in turning the 
hand. At the wrist there are eight small, pebble- 
shaped bones; in the palm of the hand there are five 
bones; and in the fingers, fourteen. 
The bones of the lower extremities fasten to the 
pelvis to support us in standing and walking. The 
large bone extending from the pelvis to the knee is the 
longest bone of the body. A flat, round bone fits over 
the knee in front. Two bones, side by side, form the 
leg below the knee. The ankle has seven bones, which, 
with the five in the palm of the foot, form the instep, 
on which we bear our weight. Fourteen bones form 
the toes. 16 
YOUTH’S TEMPERANCE MANUAL. 
The Composition of the Bones.—The bones are 
composed of two kinds of matter: (i) a hard sub- 
stance, known as the mineral part, and (2) a jelly-like 
substance called the animal part.* 
The mineral substance makes the bones hard and 
firm, while the animal portion prevents their being 
brittle, and makes them slightly elastic. The bones of 
young people have less of the mineral matter in them, 
and do not break so easily as do those of old persons, 
whose bones have become brittle because they contain 
more of the mineral substance. 
The bones are not solid throughout; they are very 
hard in the outer portion, but the inside of a bone is 
spongy or hollow. The hollow portions are filled with 
a fatty substance called marrow. Thus, the bones are 
large and strong without being heavy. They are 
almost as strong as iron, yet nearly as light as wood. 
The Joints.—In cases where the bones are not in- 
tended to move on one another, they are joined in firm 
seams, as in the skull, or fastened solidly together like 
the parts of the pelvis. (See Figures 1 and 2). 
But wherever motion is needed, the bones are united 
in the nicest manner to form joints, so that one bone 
fits perfectly to the other and gives just the motion re- 
quired. 
* If we burn a bone carefully in a slow fire, the animal portion 
will be driven off by the heat, and the mineral part, which forms 
about two thirds of the bone, will remain in the form of a white, 
brittle body resembling chalk. By putting a fresh bone in weak 
acid for several hours, the mineral part will be dissolved away, 
and the animal portion will remain, having the shape and size of 
the original bone, but it will be so soft that it may be tied in a 
knot. HOW WE STAND. 
17 
The parts of the bones that form the joint are tipped 
with elastic cartilage to prevent the jar and wear that 
would occur if the bones rubbed against one another. 
This cartilage is also covered with a very smooth skin, 
called the synovial membrane, that lines the whole joint 
and keeps it moist, so that the joint moves with perfect 
smoothness. The joints move so freely that we can not 
feel their motion. 
The ends of the bones that form a joint are bound to 
each other by means of extremely strong bands, called 
ligaments. These ligaments prevent the ends of the 
Fig- 3- 
The Bones of the Finger. 
bones from separating, and make the joints as strong as 
the other parts of the body. Figure 3 shows the bones 
and joints of the finger. 
Some of the joints move only back and forth like the 
hinges of a door, and are for this reason called hinge- 
joints. The elbows, knees, and finger-joints are of this 
kind. In some cases the round, ball-shaped head of 
one bone fits into a cup or socket of another bone. 
Such joints are called ball-and-socket joints. The hip 
and shoulder joints are of this kind. In the wrists and 
ankles there are many small bones that move on one 
another, forming compound joints which have very free 
motion. The ulna and radius form pivot-joints in 
which one bone turns around another. 
How the Bones Grow.—The bones are so hard 
that we may wonder how they grow. Although they YOUTH’S TEMPERANCE MANUAL. 
are firm and seem solid, they have tiny passages 
through them so that the blood flows in them as well 
as it does in every other part of the body. 
At first the bones are soft, and formed only of animal 
substance. As they need to become stronger, they 
take mineral matter from the blood and build it into 
themselves until they become very hard. The bones 
are covered with a membrane,* called the periosteum, 
which is the chief means of nourishing them. If the 
periosteum is destroyed, the bone dies. 
Good food, and proper exercise in the open air are 
the best means of causing the bones to grow strong; 
the food furnishes the material, and the exercise causes 
the bones to use this nourishment in growing. 
How broken Bones are Repaired.—When a bone 
is broken, the blood surrounds the broken ends with a 
thin, jelly-like substance, which grows harder each day 
by taking mineral matter into itself from the blood, 
until, finally, hard bone is formed, which binds the 
broken ends together. Sometimes the mended portion 
is stronger than the original bone. 
The bone ought to be put in proper shape immedi- 
ately after it is broken, and the parts held in their right 
place and shape until they have grown together firmly, 
so that the bone will have its right length and form 
when it is repaired. 
erect, manly form with full chest, and shoulders well 
thrown back. If we wish to have such a form, we 
How to Have a Fine Form.—We all admire the 
* A membrane is a thin net-work of fibers that forms a skin or 
covering for some portion of the body. HOW WE STAND. 
19 
must be careful bow we stand and sit, for while we are 
young the frame of our body is growing, and our bones 
will easily take the shape we give them. We may give 
them the right form if we will, but to do this we must 
fix the habit of holding the body erect. 
By holding the shoulders back and making the chest 
full, we have more room for the heart and lungs; we 20 
YOUTH’S TEMPERANCE MANUAL. 
breathe more air and have better blood; not only shall 
we have a fine form, but we shall have better health 
and greater strength. 
joint is strong, but a sudden twist or a heavy fall may 
sprain the joint. This is a very painful injury, and will 
require a long time for its recovery. Sometimes the 
sprain is so great that the ends of the bones slip apart. 
This weakens the joint very greatly. We should avoid 
dangerous climbing, jumping from high places, and 
rough sports, else we may sprain our joints or break 
our bones. 
How the Joints and Bones may be Injured.—A 
Sometimes the bones are pressed out of their right 
form and caused to grow into an ugly shape. Close-fitting 
shoes cause corns and bunions, and prevent the bones 
of the foot from growing in the right manner. We 
should wear easy-fitting shoes, with low heels and broad 
soles, so that our feet may be well-formed and our step 
be firm and elastic. 
“Stooping shoulders” are caused by standing and 
sitting in a wrong position until the spinal column loses 
its right form. 
Compressed Waists.—Some foolish persons, in or- 
der to have small waists, press in their ribs with tight 
clothing. Such a waist does not correspond to the 
breadth of the shoulders. The protruding abdomen and 
hips below the small waist is a violation of that sense 
of proportion which is an essential element in real 
beauty. The condition of the parts of the body under- 
neath the compressed ribs of the pinched waist is pain- 
ful to consider. The customs of the Flathead Indians, 
who press the skulls of their children out of shape, and 
the Chinese, who pinch the feet of their girls, are con- HOW WE STAND. 
21 
sidered uncivilized customs, and are attributed to the 
ignorance of the people who practice them. The cus- 
tom of pinching the waist which fashion has dictated to 
whoever will follow it in civilized countries, is more 
injurious in its results, and shows an ignorance of, or 
an indifference to, the laws of health, that is a poor 
compliment to our boasted enlightenment. 
Effects of Tobacco and Alcohol on the Bones.— 
Poor food and impure air make weak bones. Young 
children who are left without exercise to breathe impure 
air, and who are fed on food that does not nourish the 
bones, are often unable to either stand or walk, because 
their bones are too weak to bear their weight. 
Tobacco injures the blood, and tends to stop the 
growth of the bones. It is especially injurious to boys 
whose bones are growing, and who need a plentiful 
supply from the blood of good bone-building matter. 22 
YOUTH’S TEMPERANCE MANUAL. 
Beer, wine, cider, and all drinks of that kind cause 
bad blood, and in that way prevent the proper growth 
of the bones. In the opinion of some physicians, they 
also injure the delicate membrane that covers and feeds 
the bones, and so cause serious bone diseases.* The 
growth of a child’s bones may be so stopped or 
checked by alcohol that it will never attain its full 
size. 
Gout, a very painful and often dangerous disease of 
the joints, is caused by the use of alcoholic drinks. 
A substance in the blood which settles around the 
joints and makes them very painful, is often produced 
by the use of such drinks, f 
Questions and Answers. 
What is the skeleton ? The bony frame-work of the body. 
What uses has the skeleton ? It supports, it protects, it gives 
shape, it aids in motion. 
How many bones are there? Two hundred and six. 
How are the bones described ? They are white and hard, and 
of various shapes and sizes. 
Into what groups are the bones divided ? The head, the 
trunk, and the extremities. 
* Dr, Pitzer, of St. Louis, says there is good authority for this. 
Dr. Mann, of Brooklyn, says that surgeons find the broken 
bones of habitual drinkers hard to unite, and that the periosteum 
often becomes inflamed, giving rise to chronic trouble. The 
synovial membrane of the joints, too, he says, often from this 
cause becomes subject to an inflammation hard to cure. 
t Dr. Garrood, who is regarded as authority on gout, says that 
it is always the effect of alcohol, either in the individual afflicted 
or his ancestors; and Dr. Pepper, of the University of Pennsyl- 
vania, says there is a vast amount of “latent” gout in our 
American communities which even a little alcohol may call out. HOW WE STAND. 
23 
What do the bones of the head form ? The skull and face. 
Of what is the skull formed ? Of broad, curved bones, to 
form a safe place for the brain. 
How are the bones of the face arranged ? To form the brow, 
nose, cheeks, and jaws. 
What bone is at the base of the tongue ? A small bone, to 
aid in moving parts of the throat. 
What bones are in the ear ? Three tiny bones in each ear to 
aid in hearing. 
What do the bones of the trunk form ? The chest, spinal 
column, and pelvis. 
How is the chest formed? Of twelve ribs on each side, joined 
to the spinal column behind and to the sternum in front. 
What are the uses of the ribs ? They protect the heart and 
lungs, and aid in breathing. 
How is the spinal column formed ? Of twenty-four vertebrae, 
one upon another, with cartilage between. 
What are the uses of the spinal column? To support the 
head and trunk, and to protect the spinal cord. 
How is the pelvis formed ? Of large bones firmly joined in 
the shape of a basin. 
What are the uses of the pelvis? To support the spinal 
column, and to form the lower part of the trunk. 
How are the upper extremities arranged? To form the 
shoulders, arms, and hands. 
Of what are the bones composed ? Of animal and mineral matter. 
What is the mineral part ? It is made of lime, and makes the 
bones hard. 
What is the animal part? It is jelly-like, and prevents the 
bones from being brittle. 
Are the bones solid ? They are not; the outer part is nearly 
solid, but the inner portion is hollow or has many openings. 
What fills the hollow ? A fatty substance called marrow. 
Why are the bones shaped in this way ? To give them size 
and strength, without being too heavy. 
How do the bones compare with wood or iron ? They are 
nearly as light as wood and almost as strong as iron. 
How are the joints formed for motion ? So that one bone may 
move on the other. 24 
YOUTH’S TEMPERANCE MANUAL. 
How are the ends of the bones shaped at the joints ? So that 
one fits nicely into the other. 
How are the ends covered ? With cartilage and a smooth 
membrane. 
How are the bones of the joint bound together? By strong 
ligaments that reach from bone to bone. 
What are the kinds of joints? Hinge, ball-and-socket, pivot, 
and compound. 
How do the bones grow ? They are cartilage at first, and be- 
come hard by taking mineral matter from the blood. 
How are they covered ? By the periosteum. 
How are they made strong ? By means of good food and 
proper exercise. 
How are broken bones repaired ? By a soft matter which 
comes from the blood, and which is afterward hardened into 
bone to bind the broken ends firmly together. 
What care should be taken with a broken bone ? To put the 
broken ends in proper place, and keep the bone quiet until it 
grows strong again. 
How may we have a fine form ? By holding the body in 
proper shape. 
How may the joints be injured ? They may be sprained by a 
sudden twist or a heavy fall. 
What should we avoid ? Any dangerous play that may injure 
the bones or joints. 
How does pressure injure the bones ? It gives them a wrong 
shape. 
How do tight shoes injure the feet? By pressing the bones 
out of shape, and making corns and bunions. 
How are “stooping shoulders” caused? By standing and 
sitting in wrong positions. 
What are some of the effects of tight lacing? The ribs are 
contracted and pressed in upon parts of the body which they are 
designed to protect. 
What injury is done by this ? These parts of the body are 
crowded out of their proper positions, and so made liable to 
disease. 
Why is a pinched waist ugly instead of handsome? Because 
it is out of proportion to the rest of the form. 
How does this custom compare with some that are practiced HOW WE STAND. 
25 
by uncivilized races ? It is fully as barbaric as the Indian custom 
of flattening the skulls of their children, or the Chinese custom 
of pinching the feet of their girls. 
How does poor food affect the bones of very young children ? 
It makes them too weak to bear the weight of the body. 
How does tobacco affect the bones ? It makes poor blood, 
and tends to stop the growth of the bones. 
Why is it especially bad for young boys ? Because their 
bones are growing, and hence need a good supply of bone- 
building material. 
Why should not a child who wishes to have a full-sized body 
drink beer or other alcoholic liquors ? Because the growth of a 
child’s bones may be so stopped or checked by alcohol that the 
child will never attain its full size. 
What disease of the bones is often caused by the use of alco- 
holic liquors? A painful and dangerous disease of the joints 
called gout. CHAPTER 111. 
ORIGIN AND NATURE OF ALCOHOL. 
Ripe fruits, as apples, berries, and grapes, are both 
good and pleasant to eat. The juices of these fruits are 
sometimes squeezed out and used as drinks. The juice 
is a healthful and delicious part of ripe fruit while it is 
protected by the skin of the fruit from any thing out- 
side. But when it is drawn off and left exposed to the 
warm, open air, a change quickly takes place that en- 
tirely alters its character. 
A poison forms in such a liquid. It is so treacherous 
and destructive, that the laws of three fourths of the 
States and Territories of the United States demand that 
the pupils in all their public schools shall be taught the 
nature of this poison, and its effects upon the human 
system. 
How Poison forms in Fruit Juices.—Something 
called a ferment, that is too small to be seen by the 
naked eye, is found floating in the air. Such ferments 
turn good fruit juices to a poison. By the aid of the 
microscope one may often see them resting on the skin 
of the grape and other fruits, but they can not get in 
to do their work until the juice is drawn off from the 
fruit. Then the ferments are quickly carried into such 
a fluid either from the skin of the fruit or from the air. ALCOHOL. 
Fruits and plants get whatever sweet taste they may 
have from the sugar, which, with their own peculiar 
flavor, and water, go to make up their juices. The 
sugar we use upon the table and elsewhere comes from 
boiling down such sweet juices. 
These ferments change fruit and plant juices to a 
poison by acting on this sugar. They will not attack 
dry sugar, nor any thing like a syrup that has an excess 
of sugar. 
But in the fruit juice as it is first squeezed out, the 
sweet principle of the fruit, or its sugar, is dissolved in 
the watery juice, and ordinarily in just the right pro- 
portions for the ferments. If this liquid is moderately 
warm, they will at once begin to work upon the sugar, 
turning it into two other substances, namely, carbonic 
acid gas * and alcohol. Much of this gas passes in 
bubbles up through the liquid and escapes into the air, 
carrying a froth to the top. The alcohol remains in 
the fluid. 
Alcohol is a colorless liquid poison, f Its presence 
makes what was before good fruit-juice a poisonous 
liquid. 
Fermentation.—The work which these ferments 
thus do in the fruit juice is one kind of fermentation. 
f “ Absolute or very strong alcohol is powerfully poisonous, 
destroying the vital functions of the tissues by abstracting their 
moisture.” Alfred H. Allen, F.1.C., F.C.S., in Commercial Organic 
Analysis (page 55, volume I). Dr. Taylor classifies alcohol with 
Narcotic Poisons, and speaks repeatedly of “ poisoning by 
alcohol.” See pages 605-611 of his Treatise on Poisons, a stand- 
ard authority in Medical Jurisprudence. Leading authorities in 
this and other countries agree with Drs. Taylor and Allen on 
this point. 
* Carbon dioxide. 28 
YOUTH’S TEMPERANCE MANUAL. 
There are many kinds, but we shall here learn of only 
two. The one we have just described is called Vinous 
Fermentation—the change of the sugar in a ferment- 
able liquid into alcohol and carbonic acid gas. 
We see that vinous fermentation producing alcohol 
takes place when sugar, water, heat, a ferment, and air 
are all present in the right proportion. All these con- 
ditions usually exist when the fruit-juice is drawn off 
and left exposed to the summer air. 
At one time people did not know that fermentation 
entirely changes the nature of any substance that it 
works upon. They thought that because fruit is good 
for food, the drink made from its juice, even if fer- 
mented, must also be good, if moderately used. They 
were mistaken. We now know that fermentation 
changes entirely the nature of the substance upon 
which it acts. In this case it turns a food to a poison. 
The attempt to drink fermented liquors moderately has 
led to the hopeless ruin of untold thousands. 
In a later chapter you will learn why the most 
moderate use of such liquors is dangerous. 
Vinous Fermentation and Bread.—The process 
of vinous fermentation in the preparation of food may 
sometimes be a benefit if the fermentation is stopped 
at the right point, and all the alcohol produced by it is 
driven off by heat. 
In flour made from grain, there is a little sugar called 
glucose. When such flour is mixed with water, and 
yeast is added, and the whole is kept warm, the yeast, 
which is one kind of ferment, will begin to act on the 
sugar, turning it into alcohol and carbonic acid gas. 
You remember that this gas quickly passes off into 
the air from a thin liquid; but when held in by the ALCOHOL. 
29 
sticky dough it puffs the dough up, making what the 
housekeepers call “light bread.” At last this gas escapes 
in the oven when the bread is baked. The heat of the 
oven also causes the alcohol to evaporate and pass out 
of the bread in the form of vapor. A light and 
spongy loaf is left in which there is no alcohol. 
People have thought that because a little alcohol is 
formed in the rising or fermenting process of making 
bread, and bread is good, that therefore fermented 
liquors containing alcohol must be good also. This is a 
mistake. The alcohol stays in the fermented liquors, 
making them a peril to whoever drinks them, but does 
not stay in the bread. Thus, such liquors are poison- 
ous, while the bread is good. 
The Nature of Alcohol.—Alcohol is a clear liquid 
that looks like water; but it is not at all like water. It 
burns with a bluish flame and no soot; it will dissolve 
gums and resins. As you have learned, it is a poison. 
All substances classed as poisons may not kill at once 
if taken in small quantities and not too frequently; 
but they thus act as slow poisons. It is the nature of 
alcohol not only to injure health, but to destroy char- 
acter also through its action on the brain. It does this 
in proportion to the amount drank. If a sufficient 
quantity of alcohol is taken at one time, or in repeated 
doses at not too great intervals, it will destroy life.* 
Alcohol has a great affinity for water, and will mix 
with it whenever the two chance to meet. This is one 
* Dr. Mitchell, in his Therapeutics (page 109), mentions the 
case of a boy ten years old who secretly drank from his father’s 
whisky bottle, and at once became insensible and died within an 
hour. This is but one instance of many that might be quoted. 30 
YOUTH’S TEMPERANCE MANUAL. 
reason why it does so much harm in our bodies when 
taken even in quantities too small to produce immediate 
death. About seven parts out of eight of the body, 
by weight, are water.* Even the bones contain 130 
parts water to 1,000 of solid matter. The brain has 
789 parts water out of 1,000; the muscles, 750 parts; 
the blood, 795. The fluids of the mouth and stomach 
are composed mostly of water, and all the delicate 
tissues which cover and line the inner organs of the 
body are kept soft and moist by water. They could 
not do their work without it. 
But alcohol always takes up water wherever it finds 
it. Weigh a piece of lean meat, and then let it stand 
in alcohol for a few days. You will find, on taking it 
out and weighing it again, that it is lighter than it was. 
It has lost nothing but water, which was drawn out of 
it by the alcohol. It will be dryer, harder, and tougher 
than it was when you put it in. 
Alcohol acts in much the same way when taken Into 
the body. Even though diluted by water in the drink 
containing it, as in beer or wine or cider, and still 
more diluted by the fluids of the mouth and stomach, 
it yet has the power of drawing water from the tissues 
with which it comes in contact, leaving them burning, 
inflamed, and hardened. You will learn more about 
this in later lessons. 
The Alcoholic Appetite.— It is the nature of 
alcohol, when taken even in small quantities, to create 
a thirst that demands more alcohol. This is the worst 
* See Lesson Book, (page 19), by B. W. Richardson, M. D., 
F.R.S., LL.D.; and Physiology and Hygiene, (page 370), by 
Huxley and Youmans. ALCOHOL. 
31 
and most dangerous characteristic of this poison. It is 
also very treacherous. The drinker at first intends only 
to take a moderate amount, ordinarily in the form of 
beer, wine, or cider; but the first effects are so decep- 
tive that he often does not realize that the alcohol in 
these drinks is creating an appetite for more, and still 
more, until the craving for alcohol drowns every other 
sense in his nature. Alcohol also has the power of 
making the desire for it cling to its victim with great 
tenacity. Even after it has been overcome for years, 
this appetite may be easily awakened by the taste of a 
very small amount of any liquor containing it. There- 
fore wine, brandy, or other alcoholic liquors should 
never be used to flavor jellies, sauces, or any kind of 
food. Such use tends to create a liking for alcoholic 
liquors, or may rouse a dormant drink-crave. While 
this appetite is not formed as readily in some persons 
as in others, no one can be sure how soon alcohol will 
become his master if he takes it in any form. 
Alcohol a Narcotic.—Narcotics are substances 
which tend to deaden the action of the brain and 
nerves. They lessen the power to feel and think, and, 
if taken in large quantities, they cause unconsciousness 
and death. 
It is important for you to remember that alcohol is 
a narcotic poison. 
Alcohol shortens Life.—No more impartial or re- 
liable testimony can be obtained than that given by life 
insurance companies, who study the effects of drinking 
habits on life from purely business motives. James W. 
Alexander, Vice-president of the Equitable Life Insur- 
ance Company, says: “How often what we designate 
as moderate drinking expands into immoderate drinking 32 
YOUTH’S TEMPERANCE MANUAL. 
and causes early death, is hardly realized by those who 
do not have the evidence brought before their eyes as 
we do.” 
Every user of alcoholic liquors may not suffer from 
all the diseased conditions produced by alcohol; but 
“all habitual drinkers sooner or later experience one 
or more of them.” * It is important to remember that 
it is the nature of alcoholic drinks to produce these re- 
sults in whoever takes them. 
Questions and Answers. 
When is fruit-juice healthful and delicious ? When it is in, 
and a part of, ripe fruit. 
How is it then protected ? It is protected by the skin of the 
fruit from any thing outside. 
Why are the juices sometimes squeezed out of fruits? That 
they may be used as drinks. 
What is usually done with such juices after they are squeezed 
out ? They are left exposed to the warm open air. 
What then happens ? A change takes place in the juice that 
entirely alters its nature. 
What can you say further of this change ? It produces in the 
liquid a poison called alcohol, which is very treacherous and has 
destroyed many people. 
To what has this led? To the demand, by law, in three 
fourths of the States and Territories of the United States, that all 
pupils in all their public schools shall be taught the nature of this 
poison and its effects upon the human system, so that they may 
be warned against its use. 
What turns good fruit-juices to a poison? Something called a 
ferment, that floats in the air, and is sometimes found resting on 
the skins or stems of fruit. 
*R. Newell Martin, M.D., Professor of Biology in Johns 
Hopkins University. The Human Body, (page 384). ALCOHOL. 
33 
How may these ferments be seen ? They are so small that 
they can only be seen by the aid of the microscope. 
When do these ferments get into the juice ? When the juice 
is pressed out, the ferments quickly enter it, either from the skin 
of the fruit or from the air. 
From what do fruits and plants get the sweet taste they some- 
times have ? From the sugar that forms a part of their juice. 
On what part of fruit and plant-juices do the ferments act ? 
Upon the sugar, which they change to a poison. 
When will they not attack sugar ? When it is dry, or when 
there is an excess of it in any liquid. 
When is sugar in a favorable condition for the ferments? 
When it is dissolved in water, as it is found in fruit-juice, and is 
left standing open in warm air. 
Into what is the sugar then changed ? It is changed by the 
ferments into carbonic acid gas and alcohol. 
What becomes of the gas ? It bubbles up through the liquid 
and escapes into the air. 
What becomes of the alcohol ? It remains in the fluid. 
What is alcohol ? It is a colorless liquid poison. 
How does it affect the character of the fruit-juice ? It makes 
what was before good fruit-juice a poisonous liquid. 
What name is given to the work done by the ferments in such 
a liquid? Fermentation. 
What can you say of the kinds of fermentation ? There are 
many kinds of fermentation. 
What kind has been here described ? Vinous fermentation. 
What is vinous fermentation ? The change of the sugar in a 
fermentable liquid into alcohol and carbonic acid gas. 
What conditions are necessary to produce vinous fermenta- 
tion ? Sugar, water, heat, a ferment, and air, all in the right pro- 
portions. 
What is the important fact to remember about fermentation ? 
That it entirely changes the nature of any substance upon which 
it works. 
What mistake has been made concerning fermented fruit* 
juices ? People have thought that because fruit is good to eat, 
drinks made from fruit-juice, even when they were fermented, 
must also be good. 34 
YOUTH’S TEMPERANCE MANUAL. 
What did they not know? That the nature of the juice is 
entirely changed by fermentation. 
What does the change in the case of vinous fermentation pro- 
duce ? It produces a poison from what was once a food. 
What other mistake has been made concerning fermented 
liquors ? People have thought they could escape harm by using 
them moderately. 
What has been the result of this mistake ? The attempt to 
use fermented liquors moderately has led to the hopeless ruin of 
untold thousands. 
When may vinous fermentation be used with benefit in the 
preparation of food ? When it is stopped at the right point, and 
all the alcohol driven off by heat, as in bread-making. 
Of what is bread made ? Of ground grain, or flour. 
What is mixed with the flour in making bread ? Water and 
yeast. 
What is yeast ? A kind of ferment. 
Where does the sugar which this ferment acts upon come 
from ? A little sugar, called glucose, is contained in the flour, 
and upon this the ferment works. 
What is produced by this fermentation ? Carbonic acid gas 
and alcohol in small quantities. 
What becomes of the gas ? It puffs its way up through the 
dough, making that light and spongy, and at last escapes in the 
oven. 
What becomes of the alcohol ? It is driven off in the form of 
vapor by the heat of the oven when the bread is baked. 
Why are fermented liquors poisonous, while bread raised by 
fermentation is not ? Because alcohol remains in the fermented 
liquors but does not remain in the bread. 
What does alcohol look like ? It looks like water. 
How does it differ from water ? It will burn with a blue 
flame; it will dissolve resins and other substances which water 
will not; and it is a poison. 
Do all poisons kill at once ? All substances classed as poisons 
may not kill at once if taken in small quantities and not too 
frequently. 
How may they then act ? They may then act as slow poisons. 
What is true of the nature of alcohol ? It is the nature of ALCOHOL. 
35 
alcohol to injure health by its action on the body, and to destroy 
character by its action on the brain. 
To what extent does alcohol do this? In proportion to the 
amount used. 
Will alcohol destroy life ? It will when a sufficient quantity 
is taken, either at once or in repeated doses at short intervals. 
For what has alcohol a great affinity? For water. 
What shows this ? It will mix with water wherever the two 
chance to meet. 
What is one result of this ? The harm which alcohol does 
when taken into the human body. 
How much of the body is water ? About seven eighths of the 
body, by weight, is water. 
What is one important use of this water ? It keeps the deli- 
cate tissues of the body soft and moist. 
How does alcohol interfere with this ? It extracts water from 
these tissues, leaving them shriveled, hardened, or inflamed. 
What is the most dangerous characteristic of alcohol ? The 
nature of alcohol, when taken even in small quantities, to create 
an uncontrollable thirst for alcohol that will demand more, is the 
worst characteristic of this poison. 
What, then, is an alcoholic appetite ? It is a craving for 
alcoholic liquors which, when once formed, can hardly be re- 
sisted. 
Why is every drinker of wine, beer, or cider in danger of 
forming this appetite ? Because it is the nature of the alcohol in 
such drinks to create a thirst for more alcohol in whoever uses 
them. 
Why are so many people deceived by alcohol ? Because they 
do not realize that alcoholic drinks are giving them this thirst 
until the craving becomes almost uncontrollable. 
How powerful does this appetite become ? So strong, in some 
cases, that its victims seem to care for nothing else so much as 
for strong drink, and they will often sacrifice every thing to 
obtain the poison that their diseased appetites crave. 
What can you say further of this alcoholic appetite ? It clings 
to its victims with great tenacity. When it has been overcome 
for a long time it may be easily aroused by the taste of only a 
little alcohol. 36 
YOUTH’S TEMPERANCE MANUAL. 
Why should wine or brandy never be used to flavor foods ? 
Because foods so flavored may rouse the drink appetite in some 
one who is trying to overcome it; or in some one who uncon- 
sciously has inherited such an appetite from drinking parents; 
or it may create a liking for these drinks where none before 
existed. 
What is a narcotic ? Any substance which, when taken into 
the blood, tends to deaden the action of the brain and nerves. 
Why is alcohol classed as a narcotic ? Because it has this 
effect on brain and nerve matter. 
What effect has alcohol upon length of life ? The use of any 
drinks containing alcohol tends greatly to shorten life. 
What class of business men testify to this ? Officers of life 
insurance companies. 
Why are they in a position to know ? Because it is to the 
interest of their business to know about any habit that tends to 
shorten life. 
What do they say about this ? They say that few people who 
do not study the subject, realize how often what is termed 
moderate drinking expands into immoderate drinking, causing 
early death. CHAPTER IV. 
HOW WE MOVE. 
The muscles are our flesh. They are the parts we 
use whenever we move. They pull the bones and bend 
the joints. The muscles give the body its graceful- 
ness, and its appearance of life and strength. (Plate II.) 
There are more than five hundred of these muscles, 
so connected that we can make any 
motion that is needed. Many of 
them are arranged in pairs and fast- 
ened on opposite sides of the bones, 
one for causing motion in a certain 
direction, and the other making the 
same bone move in the opposite di- 
rection. (Fig. 4). 
We can cause a muscle to draw 
itself together so that it becomes 
shorter and harder; this is called 
contracting the muscle. We can let 
it become soft and return to its 
former shape ; this is called relaxing 
the muscle. 
Fig. 4. 
Diagram op the Bicep* and 
Triceps Muscles of the Arm.— 
1. Fleshy part of biceps muscle. 
2. Fleshy part of triceps mus- 
cle. 3. Tendons. 4. Upper end 
of Humerus. 5. End of Ulna 
joining with the lower end of 
the Humerus. 
It is by contracting the muscles 
that we make them move the bones to which they are 
fastened. We can feel the biceps muscle of the arm as Plate 11. 
Frontalis_ 
.Temporal 
Orbicularis Oris.. 
Platysma Myoides_ 
Sterno-Cleido-Mastoid 
-Buccinator 
PectoraL 
.Deltoid 
Triceps_ 
..Biceps 
Serratus 
Magnus 
External Oblique. 
-Supinator 
..Pronator 
Sartorius.. 
.Annular 
\Ugament 
Adductor Longus. 
Rectus Femoris. 
.Vastus Externus 
..Gastrocnemius 
Tibialis Anticus.. 
.Annular Ligament 
Tendon of Achilles.. 
THE MUSCLES. HOW WE MOVE. 
39 
it contracts into a short, hard mass in order to raise 
the hand, and then relaxes to let the hand down again. 
In all our actions, if we could see how they are made, 
we would find them to be produced by the contraction 
and relaxation of muscles. 
The muscles are composed of thin layers, and small 
bundles of fleshy fibers which extend through them. 
These bundles are in turn made of still smaller fibers. 
All these parts of the muscle are covered with thin 
coats of tough membrane which bind them together 
and make the muscle very strong. 
The muscles that move the bones usually end in 
tough, white cords, called tendons, that are fastened to 
the substance of the bones. The muscles of the body 
are like the lean meat we use for food. We may pull 
the beef or mutton to pieces and see how the bundles 
of fibers are arranged. We may also see how the ten- 
don joins at one end to the muscle, and at the other 
to the bone. 
In shape, many of the muscles of the extremities 
are long and tapering; those of the trunk are broad; 
others are in the shape of rings and tubes. The mus- 
cles of the heart and stomach form hollow vessels for 
holding certain fluids. 
How to make the Muscles Strong.—-If we use 
our muscles properly, they will become strong. The 
muscles we use most are the strongest, provided we do 
not use them too much. The arm that we use most is 
the stronger. The arms of carpenters and blacksmiths 
are very strong because they use them so much. Men 
who work at healthful labor are strong. Boys and girls 
who work and play in the open air become stronger than 
those who remain in-doors and do not take exercise. 40 
YOUTH’S TEMPERANCE MANUAL. 
The muscles depend upon the blood to make them 
healthy and to give them strength; therefore we must 
have good food, and rich, pure blood. Exercise will 
cause more blood to flow to the muscles, and make 
them take more of the nourishment from the blood 
with which to grow and become strong. 
After the muscles have been properly exercised, they 
must be rested; to use them too long or too severely 
will make them tired and weak. 
Soldiers are made strong for their work by daily drills 
and marches. Sailors are made hardy by exercises in 
climbing, lifting, and pulling. Men are prepared for 
races and tests of strength by exercising in the open air 
for many weeks before they are put on trial. Thus, 
boatmen make their bodies strong by rowing, bicycle 
riders practice riding, ball players gain strength by bat- 
ting, catching, and running. In all these cases, the 
men are careful to exercise at the right time and in the 
proper manner, and not too much. They are not 
allowed, while under training, to use alcoholic drinks 
or tobacco, because these tend to make them weak. 
How to Exercise for Health.—Our muscles are 
intended to be used, and for this reason proper exercise 
is one of the surest means of promoting good health. 
Pleasant work is a great safeguard against sickness. 
Brisk walking, having the clothing loose about the 
body, is a simple and excellent exercise. Active out- 
door play is the best of all for girls and boys. 
If our work requires us to sit, we should seek relief 
in walking. If we use one set of muscles in work, we 
should employ a different set in exercising. If we are 
confined in-doors at study, we should take abundant 
exercise in the open air for change. HOW WE MOVE. 
41 
We are likely to exer- 
cise more by having an 
interesting object in view. 
We soon tire of walking 
if we have no purpose in 
view. We will often walk 
long distances without be- 
ing weary to see an inter- 
esting sight. We enjoy 
exercise more with com- 
panions than when alone. 
Calisthenics are valuable because they call the various 
muscles into action at regular intervals, followed by 42 
YOUTH’S TEMPERANCE MANUAL. 
suitable rests. They tend to give ease and gracefulness 
of motion. They tend, also, to give us better control 
of our muscles. 
The following simple rules may be followed: 
Exercise pleasantly and regularly every day. 
Exercise in the open air and sunlight. 
Exercise moderately rather than violently. 
Use many muscles at a time. 
Change often from one kind of action to another. 
Do not continue too long without resting properly. 
Do not become too warm by exercise. 
Do not cool off too quickly. 
Do not sit or lie on the ground to rest. 
We should not try to do what is beyond our 
strength. 
We should not exercise vigorously just before or 
after eating. 
Effects of Alcoholic Drinks.—The thin, tough 
skin which surrounds and binds the layers of muscles 
together, called “connective tissue,” also runs all 
through most of the organs of the body as a fine net- 
work. When the cook has cut up pieces of suet, you 
may have seen this connective tissue as a stringy 
membrane penetrating it in all directions. The use of 
any alcoholic drink, as brandy, beer, etc., tends to in- 
crease the growth of this tissue to such an extent that 
it crowds and weakens the muscles. 
These liquors also often cause an increase of unhealth- 
ful fat in the muscles of the drinker, which greatly 
weakens them. Beer, of all alcoholic drinks, is most 
apt to produce this worse than useless fat. The mus- 
cles of the heart sometimes become so clogged with fat 
from the same cause that the heart can not perform its HOW WE MOVE. 
43 
work, and it suddenly stops, ending the life thus short- 
ened by alcohol. 
Dr. Henry Monroe says that if we examine with a 
microscope a very fine section of muscle taken from a 
person in good health, we find it firm, elastic, and of a 
bright red color, made up of parallel fibers with beauti- 
ful crossings; but if we similarly examine the muscles 
of a man who leads an idle, sedentary life, and indulges 
in alcoholic drinks, we detect at once a pale, flabby, 
inelastic, oily appearance. 
By actual experiment it has also been proven that a 
man can not lift as heavy a weight after he has taken 
any alcoholic drink as before. He may think he can, 
because, as you remember, alcohol is a narcotic and 
deadens his feelings, making him unconscious of weak- 
ness or strength. 
Dr. B. W. Richardson says: “It is often thought 
that wine, beer, and spirits give strength to a man, that 
they make the muscles contract with more force, and 
sustain the action, I have put this matter to the test by 
means of experiments, and I have found that the idea 
of alcohol giving force and activity to the muscles is 
entirely false. I found that alcohol weakens the muscu- 
lar contraction and lessens the time during which the 
contraction can continue active.” It has been found 
also by other observers that men who have a great deal 
of work to perform of a muscular kind, who have to 
march as soldiers, to walk long distances against time, 
or to row with great force and rapidity as boat crews 
do, that all such men carry out their work much 
better when they avoid every drink containing alcohol. 
Strong and steady muscles that unflinchingly obey 
the will are necessary for skilled workmanship. Alco- 44 
YOUTH’S TEMPERANCE MANUAL. 
hoi not only weakens the muscles, but renders them 
unsteady, and unfit for exact service in the handling of 
delicate tools for fine work. 
Effects of Tobacco.—Tobacco will also diminish 
muscular strength and precision. It is rigidly pro- 
hibited to an athlete or an oarsman in training for 
a contest, in which the man of the strongest muscles 
under the most perfect control is most likely to 
win. 
A marksman who had been a fine shot lost his skill 
through the use of tobacco, which made his muscles 
unreliable. Whoever wishes to have strong and steady 
muscles should use neither tobacco nor alcoholic liquors 
in any form. 
Questions and Answers. 
What are the muscles ? The soft, lean flesh. 
What is their use ? To move the various parts. 
How many are there ? Over five hundred. 
Why are they usually arranged in pairs ? To move the parts 
back and forth. 
What is contracting a muscle ? Causing it to become shorter 
and harder. 
What is relaxing a muscle ? Permitting it to return to the 
former shape and size. 
How do we make the muscles move the bones ? By contract- 
ing them. 
Of what are the muscles composed ? Of layers and bundles 
of fleshy fibers. 
What are the tendons ? The strong white cords that join the 
muscles to the bones. 
What is the shape of the muscles ? They have various shapes 
according to their use. 
How are the muscles made strong ? By proper exercise. 
Which of our arms is the stronger ? The one we use most. HOW WE MOVE. 
45 
What men are strongest ? Those that work at healthful labor 
in the open air. 
What is best for boys and girls ? Active outdoor play. 
What kind of blood do the muscles need ? Rich, pure blood. 
What do the muscles need after being used ? They need 
proper rest. 
How are men made strong for feats of strength ? By regular 
exercises. 
In what ways are they careful in training? To exercise in the 
right manner; to do enough but not too much. 
In what way are they careful about food? To eat only good 
food. 
What are they careful not to use ? They do not use alcoholic 
liquors or any other poisons. 
How does muscular exercise affect the health ? Proper exer- 
cise is one of the surest means of promoting health. 
How should exercise differ from our work ? By using such 
muscles as our work does not employ. 
What are some of the best means of taking exercise ? Brisk 
walking and active play. 
Why are calisthenics valuable ? Because they give the mus- 
cles regular exercises and proper rests. 
How may we injure the muscles ? By using them too contin- 
uously or too severely. 
How may we take cold from exercise ? By getting too warm, 
by cooling off too quickly, or by sitting or lying on the ground to 
rest. 
What is connective tissue ? The thin, tough skin that sur- 
rounds the layers of muscles and binds them together. 
What effect do alcoholic drinks have upon this tissue ? They 
greatly increase its growth. 
What harm is done by this ? The muscle is crowded and 
weakened by the undue amount of tissue. 
What other damage to the muscle is caused by alcohol ? An 
unhealthy growth of fat is produced. 
What harm does this do ? The muscle is weakened by it. 
What one drink is especially apt to produce this fat ? Beer. 
What effect has alcohol on strength of muscle ? It weakens 
muscle. A man can not lift as heavy a weight while under the 
influence of alcoholic drink as he could before. 46 
YOUTH’S TEMPERANCE MANUAL. 
Why is he likely to think he can ? Because alcohol is a nar- 
cotic, and deadens the feelings, making the drinker not only 
unconscious of weakness, but leading him to think himself 
stronger than he really is. 
What does Dr. Richardson say about this ? He says he has 
found, by actual experiment, that alcohol weakens muscular con- 
traction, and lessens the time during which the contraction can 
continue active. 
What fact shows this to be true? Soldiers can march long 
distances with less fatigue, and boat crews can row with greater 
rapidity, when they avoid every drink containing alcohol. 
What kind of muscles are needed for skilled workmanship ? 
Strong and steady muscles that unflinchingly obey the will. 
What effect has alcohol upon the steadiness of muscles ? It 
renders muscles unsteady, and unfits them for handling delicate 
tools or doing fine work. 
What effect has tobacco upon the muscles ? It diminishes 
their strength and steadiness. 
To whom is its use forbidden ? To an oarsman or other 
athlete who is training for a contest. 
Why is this ? Because success in such cases depends upon 
having strong muscles under perfect control. 
How did a fine marksman once lose his skill ? Through the 
use of tobacco, which made his muscles unreliable. CHAPTER V. 
HOW WE EAT. 
We grow by adding new material to the various 
parts of the body, by which means they increase in 
size and strength. This new substance for growth is 
supplied to us in food and drink. 
We are constantly wearing out. Every motion we 
make, every thing we do, results in the waste of some 
portion of the body. These wasted parts must be re- 
newed. The new material for this repair comes from 
our food and drink. 
The food must be greatly changed from the form in 
which we eat it before it is ready to aid in growth and 
repair. It must be ground into fine particles, turned 
into liquid, and be separated, so that a portion can 
be used for nourishment, and the unfit part be re- 
jected. 
This change in the food which prepares it for the 
growth and repair of the body, is called digestion. The 
parts which perform this work are called the organs of 
digestion: they are the mouth, stomach, and intestines. 
The teeth are for cutting and grinding the food. 
The front teeth also aid us in speaking distinctly. 
We have two sets of teeth: (i) the temporary set, 
and (2) the permanent set. 48 
YOUTH’S TEMPERANCE MANUAL. 
The first or temporary set lasts us only during child- 
hood. There are twenty teeth in this set, ten in each 
jaw. 
The second, or permanent set, grows in the jaw be- 
neath the first set, and, by 
increasing in size, causes the 
temporary teeth to become 
loose and to come out. The 
second set consists of thirty- 
two teeth, sixteen in each 
jaw. The front eight, four 
above and four below, are 
flat and sharp, called incisors 
or cutting teeth. The next 
four, two in each jaw, have one point, and are called 
cuspids or eye-teeth. The next eight, four in each 
Fig. 5- 
Outside View of the Teeth op the Left 
Side.—l. Incisors. 2. Cuspids. 3. Bicuspids. 
4. Molars. 
jaw, have two points, and are 
called bicuspids. The hindmost 
twelve, six in each jaw, are broad 
and rough, for grinding the food, 
and are called the molars. The last 
four molars are called the wisdom 
teeth, and do not come until after 
maturity. (Fig. 5.) 
Each tooth has two parts: (1) 
the root, and (2) the crown. 
The root is imbedded in the jaw- 
bone, and holds the tooth firmly in 
place. 
Fig. 6. 
Enlarged Section of a Tooth. 
—l. Enamel. 2. Dentine. 3. Pulp. 
4. Nerves and blood-vessels. 
The crown is the portion we see 
in the mouth, and is intended to 
chew the food. The crown is covered with a thin 
shell of very hard substance called enamel. HOW WE EAT. 
49 
The enamel is the white, glistening part, and protects 
the crown from wear and decay. Though the enamel 
is very hard, it may be cracked by taking very hot or 
very cold food or drink, or by biting sharply on hard 
bodies like nuts. If the enamel is once cracked or 
broken it can not be mended, and the inner part of the 
tooth will soon decay. 
The main body of the tooth is made of dentine, a 
substance that is harder than bone. Inside of the 
dentine there is a soft, pulpy portion containing the 
nerves and blood-vessels of the tooth. (Fig. 6.) 
We should take care of the teeth. If we neglect 
them they are liable to decay, and, after painful 
“tooth-ache,” we shall lose them. 
We should brush them once or twice daily, using 
a soft brush and water. They should be white, and be 
smooth to the tongue and lips. If brushing will not 
remove the yellow matter from them, we may use pow- 
dered chalk or charcoal with the brush, or scrape them 
with a quill or piece of wood. The yellow substance 
on the teeth is tartar, and if it is not removed, it will 
cause them to decay. 
We should use tooth-picks of wood or quill, and care- 
fully remove the particles of food from between the 
teeth after eating. It is quite as important to pick the 
teeth well as to clean them with a brush. 
If the teeth begin to decay, we should attend to the 
matter at once. We should have a skillful dentist cut 
away the decaying portion, and fill the cavity thus 
formed with such metal as will prevent further decay 
of the tooth. 
We need to watch the teeth closely, for, even while 
we are children, they often begin to decay. By proper 50 
YOUTH’S TEMPERANCE MANUAL. 
care we may keep the teeth in a reasonably good con- 
dition during our whole life. 
Chewing and Swallowing,—The mouth is kept 
moist by the watery fluid, called the saliva, that is con- 
stantly flowing into it. When we are chewing, the 
saliva flows fast for the purpose of wetting the food 
and making it easy to swallow. The saliva also con- 
tains a substance that aids in changing the starch of the 
food to sugar. This is why bread becomes sweeter by 
chewing it and holding it in the mouth. 
The saliva is supplied by six glands, called the sali- 
vary glands,* that take the materials from the blood, 
make the saliva, and pour it into the mouth. 
When we have chewed the food, we press it far back 
in the mouth with the tongue, and swallow it. In 
swallowing, the food passes through a muscular tube 
called the esophagus, which leads from the mouth to 
the stomach. 
We should chew the food well, in order that it may 
be swallowed easily, and be in good condition for the 
stomach to use. 
We should not eat hastily, nor drink as we swallow 
food. Chew patiently and wait for the saliva to 
moisten the food. 
We should not chew gum. Constant chewing ex- 
hausts the salivary glands. 
* These salivary glands are under the muscles of the tongue 
and jaw, so that in chewing, the muscles press on the glands and 
make them work more rapidly. They are bunches of tiny, thin 
sacks, that take the fluids from the blood and so change them as 
to make saliva. Two of these glands are just in front of the 
ears, under the jaw; two others are under the lower jaw; 
another pair are under the tongue. HOW WE EAT. 
51 
We should not chew tobacco, as it wastes the saliva 
by the ugly habit of spitting. It stains the teeth, 
makes the mouth unclean, and gives the breath a bad 
odor. 
The stomach is a soft, fleshy bag into which our food 
and drink go when they are swallowed. It is in the 
abdomen, just above the central part of the trunk. It 
is oval, or pear-shaped, and will hold a quart or more. 
It has two openings,* one for admitting the food, the 
other for passing the food into the intestines. (Plate III.) 
The stomach is formed of three coats: the inner coat 
is a mucous membrane, like the lining of the mouth; 
the middle coat is made of muscle; the outer coat 
is a moist, smooth membrane. 
When we swallow our food, the stomach rouses from 
rest and begins its part of the work of digestion. The 
muscles move the food about with a churning motion, 
more blood flows to the stomach to aid in warming the 
food, and many tiny glands pour their gastric juice into 
the stomach to assist in dissolving the food. 
The gastric juice is taken from the blood by a great 
number of small glands located in the inner coat of the 
stomach. This juice is chiefly water, but contains a 
small quantity of acid and a peculiar substance called 
pepsin. The stomach is most effective in digesting the 
albuminoid foods, but at the same time it warms and 
softens the other kinds for complete change in the in- 
* These openings are held somewhat firmly closed by rings of 
muscle, so that food can not readily return into the esophagus, 
nor escape into the intestines until properly digested. The first 
opening is called the cordiac, because it is near the heart; the 
second is the pylorus, which means the “gate-keeper.” Plate HI. 
Gall Bladder.i 
—Esophagus 
Liver. 
_■Stomach 
Duodenum. 
Pancreas_ 
...Colon 
Colon- 
.Small Intestines 
Opening of the 5ma11.... 
Intestine into the colon 
.Rectum 
THE LIVER, STOMACH, AND INTESTINES. 
The parts are shown in their relative size and position. 
The liver is represented as turned so as to show its under surface. HOW WE EAT. 
53 
testines. The warm juices and the motion mix the 
food, make it soft, and change it so completely from its 
original form that it becomes a gray fluid, called chyme. 
Some of the more easily digested food passes directly 
through the lining of the stomach into the blood- 
vessels, but the greater part passes slowly into the 
intestines for further digestion. After two or three 
hours’ work the stomach’s task is done, and, having 
emptied itself, it should rest until the following meal. 
The intestines receive the partially digested food as 
it passes out of the stomach. (See Plate III.) The 
small portion of the intestines is joined to the stomach. 
It is a tube an inch or more in diameter, and about 
twenty feet in length. This long, soft tube is hung in 
folds in the middle of the abdomen. It leads into a 
much larger but shorter tube known as the large intes- 
tine, or colon, which is folded around the smaller. The 
colon leads out of the body. 
The Liver.—The food is moved slowly along the 
intestines, and is mixed with the bile from the liver* 
and the juice from the pancreas. The food remains 
several hours in the intestines, and has ample time for 
complete digestion. The portion that is digested is 
changed into a milky fluid called chyle. 
As the useful part of the food is made ready for nour- 
ishment, it is drawn from the intestines into the blood, 
and is hurried away to all parts of the body to aid in 
*The liver is a large gland to the right of the stomach, and is 
connected both with the digestion of food and the circulation of 
blood. It pours a bitter, green bile into the intestines. The 
pancreas is a gland back of the stomach, and pours a fluid like 
saliva into the intestines. These two fluids are not acid, as the 
gastric juice is, but are suited for digesting fat, sugar, and starch. 54 
YOUTH’S TEMPERANCE MANUAL. 
growth and repair. The taking of the food from the 
stomach and intestines into the blood is called absorp- 
tion. The undigested food passes into the colon, and is 
finally cast out. 
Proper Care of Digestion.—We should try to 
keep the stomach and intestines in healthy condition, 
for we are nourished only by the food which they 
digest. Weakness or disease of these organs will surely 
destroy our health and strength. Whatever will give 
us better blood will improve the action of these organs. 
Proper exercise makes more demand for nourishment, 
and causes the digestive organs to be stronger and to do 
their work better. 
We should choose only good food. It should be pre- 
pared properly and eaten in the right manner. If we 
eat too much, the stomach and intestines will be over- 
worked. It is estimated that a healthy man in a tem- 
perate climate needs about two pounds and a half of 
solid food, and about three pints of drink, each day. 
This is the smallest quantity that will serve him well. 
Hard labor and exposure will increase the amount 
needed. Men usually eat more than this quantity. If 
we eat too often, the stomach does not have proper 
intervals of rest. Eating between meals often disturbs 
the stomach. 
Effects of Tobacco and Alcohol.—When persons 
chew tobacco, some of its poison goes directly into the 
blood through the lining membrane of the mouth, and 
is taken by the blood to every part of the body; some 
of the poison of the tobacco is swallowed, though the 
person spits out most of the tobacco juice. In these 
two ways the tobacco reaches the stomach and weakens 
and interferes with its important work. So great is the HOW WE EAT. 
55 
harm done that persons who use tobacco usually suffer 
from poor digestion. 
Alcoholic drinks greatly hinder the work of the 
stomach. They cause the pepsin in the gastric juice to 
precipitate or sink to the bottom instead of remaining 
dissolved as it ought in this important digestive fluid. 
The gastric juice, thus deprived of its pepsin, loses its 
power to dissolve the food,* which therefore has to lie 
in the stomach until the glands can throw in enough 
new juice to dissolve it. 
This extra work in time exhausts the glands, and the 
person has dyspepsia. Alcohol, by extracting moisture 
from the mucous membrane that lines the stomach, 
burns and irritates it, causing congestion and inflamma- 
tion according to the amount taken. A very small 
quantity produces a slight irritation, which causes a 
watery fluid to pour out over the surface of the 
stomach. A reliable medical authority f says: ‘ ‘ There is 
no proof that this watery fluid sent out to soothe the irri- 
tated coat of the stomach is really gastric juice.” And 
if it is, what good does it do if the pepsin of the juice 
*Dr. Monroe, of the Hull Medical School, England, mixed 
pieces of bread and meat in a vial with some gastric juice. He 
then corked the vial and set it in a little box of warm sand, where 
it was kept about as warm as it would be in a healthy stomach. 
Occasionally he shook the box to imitate the motion of the 
stomach. He prepared another vial in the same way, only that 
he added pale ale. In the first vial the food was dissolved 
inside of ten hours, but in the vial containing the ale it did not 
dissolve, though he kept it warm for several days. The alcohol 
in the ale destroyed the power of the juice by precipitating the 
pepsin, causing it to separate from the juice. 
f Dr. Allen, in a paper read before the State Medical Associa- 
tion of Missouri. 56 
YOUTH’S TEMPERANCE MANUAL. 
is separated out of it by the alcohol ? The natural appe- 
tite which comes from exercise and fresh air shows how 
much food can be made into blood for the body’s 
present needs. Dr. Mann says, “Food is worse than 
useless to a person beyond his power of assimilating it, 
and alcohol destroys the power of assimilation.” 
When the stomach is often irritated by small quanti- 
ties of alcohol, such as a glass of ale at breakfast, 
another during the forenoon, a glass of wine at dinner, 
perhaps, and so on through the day, the mucous mem- 
brane becomes inflamed, and remains so, only that it 
all the while gets worse. Running sores and ulcers 
form, and a disgusting “catarrh of the stomach” pol- 
lutes all the food taken into it. 
Strange to say, a person’s stomach may be in this 
loathsome condition without causing any severe suffer- 
ing.* There will be only a little appetite for food, 
however, and a continual craving for more of the same 
alcohol that has made all the trouble. 
*This was demonstrated in the case of St. Martin, the man 
whose stomach was torn open by a shot, and healed, leaving a 
small opening, so that the process of digestion could be ob- 
served. Dr. Beaumont, who looked into his stomach every day 
for a number of years, and kept a diary of what he saw there, 
says that “ when the inner membrane of the stomach was exten- 
sively inflamed and covered with livid ulcerous spots, from 
which drops of thick, clotty blood exuded; and the gastric fluid 
was mixed with large proportions of thick, ropy mucus, tinged 
with blood ; even then St. Martin complained of no pain, except 
an uneasy sensation and a tenderness at the pit of his stomach.’’ 
This condition of St. Martin’s stomach always followed a hard 
spree, for his injury did not prevent him from indulging in drink 
at times. After Dr. Beaumont had put him on a strict temper- 
ance diet for a time, his stomach would begin to heal, and in 
time would resume its healthy appearance. HOW WE EAT. 
57 
This terrible condition the drinker often drifts into 
while apologizing to himself and to others that he “can 
take the drink or let it alone.” Thus, he often uncon- 
sciously passes into a condition where he can not ‘ ‘ let 
it alone ” without an effort he has not the strength to 
make. 
Alcohol and the Liver.—From the stomach, alco- 
hol is carried by the blood to the liver, where it slowly 
filters through all its delicate tissues, causing them 
sometimes to shrink and harden. A liver in this con- 
dition is said to be “hob-nailed.” Sometimes an ex- 
cessive growth of fat and connective tissue is produced 
by the alcohol, and the liver becomes enormous in size. 
But this fat does not perform the work of the true liver 
substance which is crowded by it. A liver in either of 
these conditions can not properly secrete bile, and the 
food is imperfectly digested; it can not separate sub- 
stances from the blood which ought not to be in it, and 
the blood becomes overloaded with impurities. 
Some of the consequences are dropsy, gout, and 
various other diseases which are often attributed to 
every cause but the right one. Dr. Harley and other 
recent investigators have shown that even in small 
quantities, alcohol, if taken frequently, is almost sure to 
injure the heart, liver, or kidneys; sometimes all these.* 
* Dr. George Harley, in the London Lancet (February and 
March, 1888), says: “The proportion of deaths from liver dis- 
eases is in reality six times greater among men exposed to the 
temptations of “ nipping ” (taking a little liquor at a time), than in 
that of all the other industries combined, the actual figures being: 
for brewers, 1,361; for vintners and other salesmen of wine, 
spirits, and beer, 1,521; and for waiters and bar-tenders (those 
most exposed to the temptation), no less than 2,205 I while for 58 
YOUTH’S TEMPERANCE MANUAL. 
Questions and Answers. 
How do we grow ? By adding new material to the parts of 
the body. 
From where do we get the new substance ? From our food 
and drink. 
What causes us to wear out ? Every thing we do tends to 
waste and destroy our body. 
How is this waste repaired ? By new matter from our food 
and drink. 
How must food be changed? From its natural form to a 
milk-like fluid that can enter the blood. 
What two parts of the food must be separated ? The useful 
portion from the unfit part. 
What is changing the food called ? Digestion. 
What organs digest the food ? The mouth, the stomach, and 
the intestines. 
What are the uses of the teeth ? To chew the food and to aid 
in speaking. 
What sets of teeth do we have ? Temporary and permanent. 
What is the temporary set ? Such as last only during child- 
hood, twenty in the set. 
What is the permanent set ? The teeth that come later in life 
to serve as long as we live, thirty-two in the set. 
What are the roots for ? To hold the tooth in place. 
What is the crown for ? To chew the food. 
What is the enamel? The hard, outer portion of the crown. 
What is the dentine ? The hard substance that forms the 
body of the tooth. 
What is the pulp ? The softer portion which contains the 
nerves and blood-vessels. 
How shall we take care of the teeth ? Clean them carefully 
with brush and pick. 
How should decayed teeth be treated ? Have the decayed 
part cut out and the cavity properly filled. 
malsters, who are concerned only with the materials from which 
intoxicants are manufactured and not with the intoxicating 
liquids themselves, the death rate is only 830.” HOW WE EAT. 
59 
What is the saliva ? The watery fluid that moistens the 
mouth and wets the food. 
What are the salivary glands ? The glands that supply the 
saliva. 
Where are these glands ? Beneath the tongue and inside the 
jaw. 
What is the esophagus ? The muscular tube leading from the 
mouth to the stomach, through which we swallow food and drink. 
Why should we chew the food well ? To make it easy to 
swallow and ready for the stomach. 
Why should we not chew gum ? Constant chewing exhausts 
the salivary glands. 
State some of the reasons why we should not chew tobacco. 
It exhausts the salivary glands, stains the teeth, and gives the 
breath a bad odor. 
What is the stomach ? A fleshy bag for receiving and digest- 
ing the food. 
Of what is it formed ? Of three coats: a mucous lining, then 
a muscular coat, with a moist, smooth coat outside. 
What does the stomach do to the food ? It moves the food 
about, and mixes it with juices until the food is changed to chyme. 
What becomes of the food ? Part of it is taken into the 
blood, but the greater portion passes into the intestines. 
What are the intestines ? The long, soft tube that receives 
the food from the stomach for complete digestion. 
What do the intestines do to the food ? They move the food 
slowly, and mix it with other juices that turn the useful portion 
into a milky fluid called chyle. 
How may we keep the digestive organs in good condition ? 
By proper exercise, good food, and a right manner of eating. 
What should we avoid ? Bad food, eating too much, eating 
too rapidly, or eating at the wrong time. 
When tobacco is taken into the mouth, where is some of the 
poison carried ? Directly into the blood, through the lining 
membrane of the mouth. 
Where does more of it go ? Into the stomach, some of the 
poison being swallowed, even though the person spits out most 
of the juice. 
How does tobacco affect the stomach ? It weakens the 
stomach and interferes with its important work. YOUTH’S TEMPERANCE MANUAL. 
What effect has it on digestion ? Persons who use tobacco 
usually suffer from poor digestion. 
What effect has alcohol upon digestion ? Alcohol greatly 
hinders the process of digestion. 
In what way does it do this ? By separating the pepsin from 
the gastric juice. 
How does this hinder digestion ? The gastric juice, when de- 
prived of its pepsin, loses its power of dissolving food. 
What disease does this produce ? Dyspepsia. 
What further harm does alcohol do in the stomach ? It irri- 
tates and inflames the mucous membrane that lines the stomach. 
To what extent is this sometimes done ? To such an extent 
that sores sometimes break out on the coat of the stomach. 
What kind of appetite will there be when the stomach is in 
this condition? Very little appetite for food, but an intense 
craving for more alcohol. 
What effect in the stomach follows the use of a very small 
quantity of alcohol ? A small quantity of alcohol, as in a glass 
of cider or beer, will produce a slight irritation of the stomach. 
Why does the drinker feel so little discomfort from this irri- 
tation ? Partly because the stomach has few nerves of feeling, 
and partly because those nerves are so deadened by alcohol that 
their action is impaired. 
What proportion of alcohol taken into the stomach reaches 
the liver ? Almost every drop of alcohol taken into the stomach 
is carried directly to the liver. 
What does it do there ? It slowly filters through all the deli- 
cate tissues of the liver. 
What effect has it upon the liver ? It may cause the liver to 
become greatly enlarged and loaded with fat, or to shrink into a 
rough, hardened mass called “ hob-nailed ” liver. 
What is the result of this ? A liver in either of these condi- 
tions can not do its work properly. 
To what will this lead ? To impurity of the blood, which 
gives rise to various diseases. 
What has Dr. George Harley, a great London physician, re- 
cently shown on this point ? That alcohol, if taken frequently, 
even in small quantities, is almost sure to injure the liver, or 
kidneys, or heart,—sometimes all these. CHAPTER VI. 
WHAT WE EAT. 
We must have food and drink in order to live; 
they supply the new matter for the growth and repair 
of the body, and furnish the material that is sometimes 
called fuel because of the purpose it serves in keeping 
the blood warm. Without food, men die of hunger 
and starvation in a short time. Without water, persons 
soon perish of thirst. 
There are many common articles that serve for food. 
The flesh of animals, the grains of the field, the veg- 
etables of the garden, and the fruits of the orchard, all 
give us the greatest variety of things suited for food. 
These common articles may be divided into the fol- 
lowing kinds: (i) albuminoid foods; (2) starch and 
sugar foods; (3) fatty foods; (4) mineral foods. 
Albuminoid foods are the most valuable because 
they serve best to renew the wasted parts and restore 
the strength of the whole body. They are good for 
persons who work or who take much exercise. They 
are needed, too, by persons who are growing. 
They are called albuminoids because they contain 
substances that resemble the albumen of white of egg. 
The most common articles of this kind are bread, lean 
meat, eggs, fish, beans, and milk. 62 
YOUTH’S TEMPERANCE MANUAL. 
The starch and sugar foods 
contain much starch and sugar. 
They are almost as valuable as 
the albuminoids, for they both 
nourish and warm the body. We 
obtain them in great abundance 
at small cost. 'They are easily 
prepared for the table, and when eaten they readily 
change to form rich, new blood. 
Starch and sugar have nearly the same composition. 
The starch we eat is changed to sugar by the digestive 
fluids before it enters our blood. WHAT WE EAT. 
63 
Wheat, oats, corn, barley, and other grains are rich 
in starch. These grains are our chief sources of food. 
Wheat is rich both in albuminoid food and in starch. 
It is the most valuable of all the grains, and in this 
country it is the chief article of food. 
Corn is rich in starch. We use it not only for food, 
but we make starch from it for various other uses. 
Rice is almost wholly starch. It is the chief article 
of food in some parts of the world. Perhaps more 
people live upon rice than upon any other single kind 
of grain. 
Peas and beans are very nutritious food, for they are 
rich both in albuminoid food and in starch. Potatoes 
contain scarcely any thing but starch and water. Beets, 
cabbage, turnips, and other garden products contain 
much water, together with starch and sugar. 
Fruits contain a small quantity of starch. As the 
fruit ripens, this starch turns to sugar. The fruits are 
not as nutritious as the starchy grains. In addition to 
their sugar, the fruits contain some salts and acids that 
we need. Their spicy taste and odor please us, and 
they excite the stomach so that they aid in the diges- 
tion of other food. 
Ripe fruits in season should always form a fair part 
of our diet. Their regular use in moderate quantities 
aids greatly in keeping us in good health. 
Unripe fruit is improved by cooking. Fruit that has 
been kept in cans or other metallic vessels until it has a 
bad odor or taste, should not be eaten. The sugar we 
buy for the table is usually made from the juice of the 
sugar-cane. The canes are crushed between rollers that 
press out the sweet juice. By boiling this juice care- 
fully, much of the water is driven off and the sugar and 64 
YOUTH’S TEMPERANCE MANUAL. 
molasses are left in the boiling pan. In some countries 
sugar is made from beets. * Melons have much sugar 
in them; so have grapes. Honey, which is made by 
the bees from the juices and gums of flowers, is nearly 
pure sugar. Candy is made from sugar or molasses. 
In the making of candy, various substances are added 
to the sugar to give flavor and color. Pure candies are 
no more harmful than sugar, but it is often true that 
substances unfit to eat are used in making the candies. 
Clay is used to adulterate the sugar in very cheap can- 
dies ; sometimes poisonous substances are used to give 
bright colors. We should avoid the colored candies, 
and in any case eat of candy but sparingly. 
The fatty foods are obtained from the fat of ani- 
mals, and from the oils of grains, seeds, and nuts. We 
use these fatty foods to keep up the heat that warms 
every part of the body. 
The people in the Arctic countries live chiefly on the 
fat of seals and other animals. Fat to them is as deli- 
cious as sugar is to us. Such food enables them to 
bear the great cold. 
We need some fatty food at all times, but we need it 
most and like it best in winter. 
Tallow is made from the fat of beef and mutton. 
Lard is made from the fat of pork. The marrow of 
the bones is fat. Butter is made from the cream of 
milk, and is nearly pure fat. 
Mineral Foods.—In the foods we eat there are 
various kinds of salt, some of which we need for 
* In Germany, it is estimated that twelve pounds of sugar, at a 
cost of two cents a pound, can be made from one hundred 
pounds of beets. WHAT WE EAT. 
65 
growth and repair. There are salts of iron and lime 
in all meats and grains, and in the water of most springs 
and wells. The iron we get from food seems to benefit 
the blood, and the lime aids in building the bone. 
We also need common salt, such as we use for 
seasoning food. There is not as much of this salt in 
our food as we desire, so that we usually add some in 
preparing the food to eat. When men are deprived of 
salt, they become very hungry for it. In some cases 
they become diseased from want of salt. If used in 
moderate quantities, common salt aids in keeping us in 
good health. Too much salt causes thirst, and is in- 
jurious in other ways. The animals of the farm thrive 
better by having a little salt. The wild deer and 66 
YOUTH’S TEMPERANCE MANUAL. 
buffalo will travel long distances to find a salty place on 
the ground at which they can lick. 
Common salt is obtained in vast quantities from 
mines; it may be taken from the water of the sea and 
of salt springs. 
We often add to our food such things as pepper, 
spices, and vinegar. These are not in themselves nu- 
tritious foods. Small quantities of them may do no 
harm, though they may cause us to eat too much by 
making the food “taste good.” 
Pickles are not a wholesome food. We like them 
because they are sour. The acid fruits, as lemons and 
limes, would be better for us. 
Highly-seasoned food can not fail to excite the 
stomach and intestines. Such food is more or less in- 
jurious. By the habitual use of these strong sub- 
stances we lose our taste for plain and natural food. 
It would be better for us to cultivate a liking for the 
grains and fruits which nature has provided as the best 
of all foods. 
Cooking is designed to make our food more inviting, 
more tender, and more easily digested. Cooking 
changes the appearance of food and develops its flavors. 
Thus, raw meat has but a slight odor or taste, but when 
nicely cooked it becomes very pleasing to our senses. 
Great care should be taken in the preparation of 
food, as well as the selection of such as will furnish the 
kind of nutriment needed by the body. People are 
sometimes led into using alcoholic drinks because they 
are not properly nourished with the right kind of food. 
The deficiency produces a craving which alcoholic 
liquors allay by deadening the nerves of the stomach. 
Such drinks do not supply the need. They only silence WHAT WE EAT. 
67 
for a time the demand, and may produce a craving for 
alcohol. 
Food is often roasted in an oven. This is an excellent 
way of cooking, especially for all kinds of meats. 
Food is boiled by being cooked in boiling water. 
This will make it tender, but the water mixes with the 
food, changes the taste, and dissolves out some of the 
parts. 
The most objectionable way of cooking is to fry the 
food in hot grease. If meat, potatoes, or other food is 
fried, the hot grease mixes with it, and by covering the 
good particles with hot fat makes a greasy mass that is 
not easy to digest. Many persons can not eat fried 
food. 
Wheat bread is the principal article of food; it is 
the one thing that is ordinarily provided for each meal 
of the day and for every family. It is rich in nutri- 
tious matter, pleasant to the taste, and easy of diges- 
tion. If made of “whole wheat flour,” and eaten 
with butter, it is almost a perfect diet for people who 
live in a temperate region. 
Wheat bread alone will support life longer than any 
other kind of food, excepting milk. Wheat must be 
sound and clean in order to produce such flour as will 
make good bread. The flour should be kept dry, and 
free from dust and insects. The least particle of mold 
from old or damp flour will spoil the bread. The yeast 
with which the rising is started should be sweet and 
fresh, else the bread can not be light and sweet. 
The bread should be baked in a moderately hot oven, 
with uniform heat, for forty-five minutes or more, ac- 
cording to the size of the loaves. Light bread is much 
more easily digested than that which is heavy, and 68 
YOUTH’S TEMPERANCE MANUAL. 
“well done” bread is better than that which is imper- 
fectly baked. Fresh, hot bread is apt to make a pasty 
mass in the stomach, and this is not as wholesome as 
bread which has had time to cool. Hot biscuits, if 
well baked, are very pleasing and tempting, but they 
are not as healthful as the plain light bread. 
Graham bread is made from flour in which a portion 
of the bran of the wheat has been retained; it is 
sweeter than white bread, and contains more of the 
albuminous portion of the wheat. 
Meat from healthy animals is good food. It should 
always be well cooked, as it sometimes contains germs 
of disease and very small living things called parasites, 
which are dangerous to life if taken in food. 
Beef, mutton, chickens, and turkey are among the 
best of meats. Veal and lamb are less nutritious and 
more difficult to digest than the flesh of older animals. 
Lean pork is not as good food as lean beef. Pork 
contains too much fat for constant use, and is much 
more likely to be diseased, or to contain the germs of 
parasites. Many persons can not eat pork. In any 
case, it should be well cooked before it is eaten. Smok- 
ing and salting do not destroy the germs of disease, so 
that salt pork is unsafe if eaten without cooking. 
We should be careful in selecting meats. The flesh 
of healthy animals is free from spots; the lean parts 
are uniform in appearance and equally firm to the 
touch. Meats that are spotted when freshly cut, that 
are clammy to the touch, or that have an offensive 
smell, are unfit for food. 
Pure milk and fresh eggs are almost perfect food, 
and may be used in any way the taste prefers. 
Fresh fish and oysters rank among the best of foods. WHAT WE EAT. 
69 
They are rich in nourishment, free from extra fat, and 
easily digested. Stale fish is poisonous. 
Questions and Answers. 
Why do we need food ? For growth, repair, and warmth. 
What are the kinds of food ? Albuminoid, starch and sugar, 
fatty and mineral. 
What are albuminoid foods ? Such as are rich in some kind 
of albumen. 
Why are they so valuable ? Because they renew the parts of 
the body. 
What are the principal articles of this kind ? Bread, meat, 
eggs, fish, beans, and milk. 
What are starch and sugar foods ? Such as are rich in these 
substances. 
Why are they valuable ? They both nourish and warm the 
body. 
Why are they so generally used ? They are abundant and 
inexpensive. 
What are the principal articles of this kind ? Wheat, corn, 
rice, and potatoes. 
Are fruits good food ? Ripe fruits in season should always 
form a fair part of our food. 
From what is sugar usually made? From the juice of the 
sugar-cane. 
What are fatty foods? Such as contain much oily or fatty 
matter. 
What is their use as food? To serve as fuel in keeping the 
blood warm. 
Who need fatty food ? Persons exposed to great cold. 
When do we need such food most? In cold weather. 
What are mineral foods ? Common salt, and the salts of iron 
and lime. 
Why do we need these ? That all parts may be repaired. 
Why do we add common salt to our food ? Because there is 
not as much as we need in our food. 
What is true of its use? In moderate quantities it aids in 
preserving health. YOUTH’S TEMPERANCE MANUAL. 
What is said of the use of strong seasoning ? Much strong 
seasoning in food is injurious. 
Why do we cook food ? To improve its taste and make it 
more easy of digestion. 
How is food usually cooked ? It is roasted, boiled, or fried. 
What is the objection to frying food ? It mixes the food with 
hot grease and makes it difficult to digest. 
What is the principal article of food ? Wheat bread. 
Why is it good food ? It is very nutritious, pleasant to the 
taste, and easy to digest. 
What is needed to make good bread ? Good flour, fresh 
yeast, and proper knowledge and care in making. 
What makes the bread light ? The yeast ferments the sugar 
of the flour, and causes bubbles of gas to make the bread light. 
What kind of bread is best ? Sweet, light bread that is well 
baked. 
Why should meat be properly cooked? To kill any germs of 
disease or parasites that may be in it. 
What are the best kinds of meat ? Beef, mutton, chicken, 
and turkey. 
Why is pork not so good ? It contains too much fat, and is 
more likely to be diseased. 
What kinds of meat should we not eat ? Meat that is spotted, 
clammy to the touch, or offensive to the smell. CHAPTER VII. 
WHAT WE DRINK. 
Water is the chief part of the blood, brain, muscles, 
and other softer parts, and is also found in the bones 
and even in the teeth. Men need to take about three 
pints of water daily either as drink or in the juices of 
their food. Thirst tells us when we are in need of 
water. Water is the natural drink. It is clear, and 
free from odor or taste. Rain-water is nearly pure.* 
The water of clear, cold springs and deep wells is more 
apt to be pure than that which comes from the surface 
of the ground. 
We should use good water if we hope to have good 
health. We should not drink water from shallow wells, 
from unclean or leaky cisterns, or from any source that 
is near to stables, vaults, slaughter-houses, or sewers. 
Wells twenty feet deep or less are shallow. Wells 
should not be less than seventy-five feet from vaults of 
any kind. In cities it is almost impossible to get pure 
water from wells unless they are driven to a great depth, 
and unless the water near the surface is entirely ex- 
cluded. Thoughtless persons often permit slops to be 
* Water is never really pure. The word pure, as here used, 
means simply free from substances injurious to health. 72 
YOUTH’S TEMPERANCE MANUAL. 
thrown about the 
well or cistern. The 
earth should be 
raised about the 
opening of the well, and a close-fitting cover and curb- 
ing should prevent every unfit thing from getting into 
the water. Sickness, such as typhoid fever and diph- 
theria, is often caused by drinking foul water. 
Water that has a tainted odor or taste, or that pro- 
duces a scum when boiled, is unfit for use. Large 
cities are in some cases supplied with drinking water 
from adjacent rivers. Such water contains some of the 
impurities of the river. Large rivers are not always a 
safe source of water supply. Boiling and filtering will 
do much to rid water of any impurities it may contain. 
Filtering will make water clear, and remove offensive 
odor, but the germs of disease, which are the most 
dangerous of impurities, may pass through the filter. WHAT WE DRINK. 
73 
These germs may exist in water that seems perfectly 
clear, and is free from odor. Boiling destroys these 
germs and makes the water safe to use. Ice-water 
should be used sparingly as drink. Cold drink checks 
digestion until the contents of the stomach become 
warm again. A moderate quantity of warm drink 
favors digestion. 
Milk is both drink and food. It is chiefly water, but 
also contains the albuminoid portion that forms cheese, 
and the oily part that makes butter. Milk should be 
used only from healthy animals that are fed on sound 
and wholesome food, and that live in the open air. 
Foul milk will cause sickness as surely as will the use 
of impure water. 
Tea and coffee are extensively used as warm drinks 
because of their odor and taste. When taken in suffi- 
cient quantity they tend to weaken the stomach, and 
to make the heart unsteady in its action, to cause head- 
ache, wakefulness, and nervousness. Tea and coffee 
are injurious to young people, and doubtless all would 
be in better health without them. 
Questions and Answers. 
How much drink do we need ? About three pints daily. 
What is the proper drink ? Water. 
What water is safest to drink ? Rain-water, and such as 
comes from clear, cold springs and deep wells. 
Why should we use pure water ? Because impure water 
causes sickness. 
What water should we not use ? Such as comes from shallow 
wells, unclean cisterns, or that may have any filth in it. 
How can we know pure water ? It is clear and odorless, and 
will not form a scum when it is boiled. 74 
YOUTH’S TEMPERANCE MANUAL'. 
What will improve water ? Boiling and filtering. 
Why should we use but little ice-water ? It is too cold for the 
stomach. 
What is true of milk ? It is both food and drink. 
What care should we take in regard to milk ? The cows 
should be healthy and be fed on sound food. 
Why are tea and coffee used ? Because of their agreeable 
odor and taste. 
May they do us harm ? Strong tea and coffee cause headache, 
nervousness, and wakefulness. CHAPTER VIII. 
WHAT WE SHOULD NOT DRINK. 
Cider.—The juice of the apple, when drawn off from 
the pulp of that fruit, is called cider. At first it is 
called “sweet cider,” meaning that it is unchanged 
apple juice. It usually remains sweet only about six 
hours. The ferments from the air quickly enter it, and, 
if the temperature is moderately warm, little bubbles 
begin to rise and break at its surface. The ferments 
are turning the sugar of the juice into carbonic acid gas 
and alcohol. In cider made from sweet apples, there 
will be more alcohol because there is more sugar in the 
juice to be thus transformed. 
Sometimes the mill in which the apples were ground, 
perhaps the day before, is left wet with cider in which 
ferments have begun their work. This would act some- 
thing as yeast does to hasten fermentation in the juice 
of the next lot ground. The froth that appears at the 
opening at the top of the barrel in the early stages of 
this fermentation is carried there by the carbonic acid 
gas as it escapes into the air, leaving the alcohol in the 
cider, thus making it a dangerous drink. 
The cider may possibly be just beginning to ferment 
when the barrel containing it is quickly taken from the 
press and rolled into the farmer’s cellar. But each day 76 
YOUTH’S TEMPERANCE MANUAL. 
more and more alcohol is formed in it as the ferments 
keep at work upon its sugar, until there is often one 
glass of alcohol in ten glasses of cider. It is then 
called “hard cider.” Whoever keeps drinking this cider 
will therefore get a progressive amount of alcohol, 
whose nature it is to create a strong desire for more. 
Cider drinking has thus led many to drunkenness. The 
juice of the apple when taken with the fruit, as nature 
gives it to us, is both healthful and refreshing, but when 
made into cider it rapidly becomes a peril to whoever 
drinks it. 
You will remember that alcohol is a narcotic or dead- 
ener of sensibilities. In another chapter you will learn 
that through its action on the brain and nerves it dead- 
ens the finer feelings, while often the worst possibilities 
of human nature are aroused by it to unusual activity. 
It is observed that cider especially acts on the temper, 
often making its drinkers cross and ill-natured. 
Wine is made from the juice of grapes or berries. 
The ferments that produce vinous fermentation are often 
found resting upon the skin and stem of the grape, and 
from these, or the air, pass into its juice when pressed 
out. There they soon change the sugar of the grape- 
juice to carbonic acid gas and alcohol. Wine usually 
contains about one tenth alcohol. The heavier wines 
often have alcohol added to them. 
The idea that the drinking of wine will prevent the 
use of the stronger liquids, and will therefore be fol- 
lowed by less intemperance, is not based on truth. It 
is the nature of alcohol, even in such small quantities as 
are found in the lighter wines, to create an appetite not 
only for more wine, but for liquors that contain more 
alcohol. In France, a grape-growing and wine-drinking WHAT WE SHOULD NOT DRINK. 
77 
country, where much more light wine is drank than in 
this country, statistics* show that the same amount of 
distilled liquors is used, in proportion to the popula- 
tion, as in the United States. The use of the lighter 
*Col. Switzler, of the United States Bureau of Statistics, gives 
the total consumption of distilled spirits in this country for the 
year 1885 as 70,600,092 gallons; the per capita consumption, 1.24 
gallons. The total consumption of wine for the same year he 
gives as 21,900,457 gallons; the per capita consumption, 0.38 
gallons. In France, according to the annual report of the So- 
ciety of Statistics of Paris for 1886, the total consumption of wine 
during the same year was 961,264,428 gallons; the per capita 
consumption, 23.92 gallons; while the total consumption of dis- 
tilled spirits amounted to 46,858,078 gallons; the per capita con- 
sumption, 1.24 gallons, the same as in the United States. YOUTH’S TEMPERANCE MANUAL. 
wines tends to the formation of the alcoholic appetite 
rather than to the prevention of drunkenness. 
Home-made Wines.—There is ordinarily as much 
alcohol in such home-made wines as are sometimes pro- 
duced from domestic fruits, as in that manufactured on a 
larger scale. Often there is more, as the housewife is 
apt to add sugar to the fruit-juice. Such wines are by 
no means safe drinks. 
Acetous Fermentation.—You remember that fer- 
mentation changes the nature of whatever it works 
upon. Vinous fermentation changes the sugar in fruit 
and plant-juices into alcohol and carbonic acid gas. It 
thus turns a food to a poison. 
If such fermented liquors as wine or cider remain 
open long enough to a warm air, another ferment will 
enter and turn their alcohol into an acid. What was 
before wine or cider is now called vinegar. There is 
no alcohol in vinegar. The process that produced this 
change is called acetous fermentation, or the change of 
alcohol in a fermented liquor into an acid called acetic 
acid or vinegar. This kind of fermentation changes a 
poison to a substance safely used to flavor food. 
Sour Bread.— Another instance of the change 
wrought in the character of a substance by fermenta- 
tion, sometimes occurs in the process of bread-making. 
Bread that is baked when the fermentation in the dougfli 
is at the right point, has a sweet and pleasant taste. 
But if it is allowed to stand too long, another kind of 
fermentation will commence in the dough, changing the 
alcohol to an acid entirely unlike alcohol. You remem- 
ber that the heat of the oven caused the alcohol to 
pass out of the bread as vapor; but this acid will not 
turn to vapor and pass out of the dough under heat, WHAT WE SHOULD NOT DRINK. 
79 
but stays in the bread, making it sour and indigestible 
after it is baked. If the dough is kept too warm dur- 
ing the process of the first or vinous fermentation, the 
formation of the acid, the result of the second fer- 
mentation, will be hastened. 
Beer is made from barley or other grains. These 
grains are composed mostly of starch. To make beer, 
the grain is first moistened and kept warm until it begins 
to sprout. The sprouting turns most of the starch into 
sugar. Enough heat is then applied to stop the sprout- 
ing. Grain thus treated is called malt. This malt is 
mashed or ground, and the sugar soaked out with water. 
As the same ferments referred to in cider and wine will 
not work as quickly in this fluid, yeast, which is one 
kind of ferment, is then put in with hops to give it a 
bitter taste, and the whole is kept warm. 
The ferments of the yeast begin at once to act upon 
the sugar of the barley juice, converting it into carbonic 
acid gas, which escapes, and into alcohol, which re- 
mains in the beer. 
The barley was a healthful grain; but the beer made 
from it is another instance in which vinous fermentation 
has changed a food to a poison. 
Beer often causes serious diseases of the liver and 
kidneys, even when only a little at a time is taken.* 
And it puts the whole body in such a condition that 
trifling wounds or slight attacks of cold or malaria 
often end fatally. 
Col. Greene, President of the Connecticut Mutual 
Life Insurance Company, from his unusually large op- 
portunity to study the effects of beer-drinking, says: 
*Dr. George Harley, in London Lancet, Feb., 1888. YOUTH’S TEMPERANCE MANUAL. 
“I protest against the notion so prevalent and so indus- 
triously urged, that beer is harmless. ... I had 
occasion to note the deaths among a large group of 
persons whose habits in their own eyes, and in those of 
their friends and physicians, were temperate; but they 
were habitual users of beer. When the observations 
began, they were upon the average something under 
middle age, and they were, of course, ‘selected lives,’ 
[that is, none who were known at first to be in bad 
health were allowed to join the number]. For two or 
three years there was nothing remarkable to be noted 
among this group. Presently death began to strike it; 
and until it had dwindled to a fraction of its original 
proportions, the mortality in it was astounding in ex- 
tent, and still more remarkable in the manifest identity 
of cause and mode. There was no mistaking it; the 
history was almost invariable. Robust, apparent health, 
full muscles, a fair outside, increasing weight, florid 
face; then a touch of cold or a sniff of malaria, and 
instantly some acute disease, with almost invariable 
typhoid symptoms, was in violent action, and ten days 
or less ended it. It was as if the system had been 
kept fair outside, while inside it was eaten to the shell, 
and at the first touch of disease there was utter col- 
lapse ; every fiber was poisoned and weak. And this 
in its main features, varying of course in degree, has 
been my observation of beer-drinking every-where. It 
is peculiarly deceptive at first; it is thoroughly de- 
structive at the last.” Of the whole group of alcoholic 
drinks, beer is said to have the worst effect upon the 
moral nature, making the drinker selfish and brutal. 
That workmen must have beer to quench their thirst, 
is a false idea. Besides being poisonous because of WHAT WE SHOULD NOT DRINK. 
the presence of alcohol, beer creates thirst. A whole- 
some and refreshing drink, much used in furnaces and 
foundries, is made from oatmeal and water. 
Home-made Beers.—These are often produced by 
steeping savory barks, herbs, and roots in water, and 
adding sweet in the form of sugar or molasses with 
yeast. The whole is then left exposed to a warm air. 
The ferments in the yeast will act on the sugar, and 
thus produce enough alcohol in the liquid to soon make 
it an unsafe drink. 
Distilled liquors are the strongest alcoholic liquors. 
They are made from the drinks we have described. If 
the weaker liquors are heated in a close vessel to a point 
just below boiling, the alcohol will turn to a vapor and 
pass off, leaving much of the water behind in the boiler. 
By passing this vapor through a cool coil of pipe, it 
will be turned to a liquid again, and will drip into 
another vessel at the end of the pipe. This second 
liquid will have nearly all the alcohol of the first, with 
less water, so that it is very strong with alcohol. 
Brandy is distilled in this way from wine. Whisky, 
rum, and gin are distilled liquors. 
The distilled liquors are about one half alcohol. 
They contain so much alcohol that they quickly ruin 
any one who drinks them. 
Before distilling came into practice, the strongest 
drinks that could be produced by fermentation were 
about 17 parts alcohol in 100 of water. The evil con- 
sequences of the use of fermented drinks have been 
greatly increased by the addition of distilled liquors to 
those before used. Fermented drinks are now often 
made stronger by putting in more alcohol to meet the 
demand of the increasing appetite. 82 
YOUTH’S TEMPERANCE MANUAL. 
Questions and Answers. 
What is cider? The juice of apples when drawn off from the 
pulp of that fruit, is called cider. 
What is meant by “sweet cider”? The juice as it is when 
first drawn off, before it has begun to change. 
How long will cider remain sweet ? Ordinarily only about six 
hours, if left open to warm air. 
What takes place when it is thus left ? Ferments enter it and 
turn the sugar of the juice to carbonic acid gas and alcohol. 
What is true of cider made from sweet apples ? It will con- 
tain more alcohol than that made from sour apples. 
Why is this ? Because there is more sugar in the juice to be 
turned into alcohol. 
How is the fermentation of sweet cider often hastened ? By 
mixing with a little of the cider left in the mill from the last lot 
ground. 
What is the action of the cider left in the mill upon the new ? 
It acts as yeast to hasten fermentation and shorten the time when 
the cider is sweet. 
What causes the froth to come to the top in the cider barrel ? 
It is carried there by the bubbles of carbonic acid gas as they 
ascend through the liquid and break at the top while the alcohol 
is forming. 
Why is cider a dangerous drink ? Because it contains alcohol. 
How much alcohol does cider sometimes contain ? As much 
as one glass of alcohol in ten glasses of cider. 
What is true of persons who drink, day after day, from a 
barrel of cider which may possibly have been sweet when taken 
from the mill ? They are getting, each day, more and more alco- 
hol in each glass of cider. 
Why ? Because in cider as usually kept, in barrels or bottles, 
the ferments keep at work, turning its sugar into alcohol, so that 
each day there is more and more alcohol in a given amount of 
cider. 
What is one of the most important reasons why you should 
not drink cider ? Because it is the nature of the alcohol in cider 
to create an uncontrollable appetite for more alcohol; therefore, 
we should never drink it. WHAT WE SHOULD NOT DRINK. 
83 
What is true of cider-drinking ? It has led many into drunk- 
enness. 
What has been observed of cider drinkers ? They are very 
likely to be cross and ill-tempered. 
From what is wine made? From the juice of grapes or 
berries. 
What produces fermentation in grape-juice ? Ferments. These 
are often found resting on the stem and skin of the grape. 
What do they do in the grape-juice ? They change the sugar 
of the grape-juice into carbonic acid gas and alcohol. 
How much alcohol does wine contain ? Usually about one 
tenth. 
How are wines made to contain more alcohol ? It is added to 
them after they are fermented. 
What false idea has been held regarding wine drinking? 
That it prevents the use of stronger alcoholic liquors. 
Does it do this ? Facts show that it does not. 
What reason can you give for this ? It is the nature of alco- 
hol, even in such small quantities as are found in the lighter 
wines, to create an appetite not only for more wine, but for 
liquors that contain more alcohol. 
What is true of wine-drinking in France ? Much more wine 
is drank in France every year than in the whole United States. 
What is true of the use of distilled liquors in that country ? 
The stronger liquors are used there in the same proportion that 
they are here. 
What does this show of the use of light wines ? That it tends 
to the formation of the alcoholic appetite rather than to the pre- 
vention of drunkenness. 
What is true of home-made wines ? They usually contain as 
much, and often more alcohol than those made on a larger scale. 
Why should you never drink wine ? Because there is alcohol 
in it. 
What fact about fermentation is it important to remember ? 
That it changes the nature of any substance upon which it works. 
What does vinous fermentation do in the case of wine or 
cider ? It changes healthful fluids to poisonous liquors. 
What takes place when wine or cider is left open to warm air ? 
A second ferment enters and changes the alcohol to acetic acid. 84 
YOUTH’S TEMPERANCE MANUAL. 
What is the result of this ? The wine or cider becomes 
vinegar. 
What is this change called ? Acetous fermentation. 
What is the result of acetous fermentation ? Acetous fermen- 
tation changes alcohol, a poison, into vinegar, which may be 
safely used to flavor food. 
What other instance can you give in which fermentation 
changes the nature of the substance upon which it works ? 
Sour bread. 
How can you explain this ? If the bread is not baked at the 
right time, and vinous fermentation is allowed to go on too long 
in the dough, another kind of fermentation will set in, turning 
the alcohol into an acid. 
Why does such bread taste sour when baked ? Because this 
acid is not, like alcohol, driven out of the dough by heat, but 
remains in the bread, making it sour and indigestible after it is 
baked. 
What will hasten the formation of this acid in the dough ? 
Keeping the dough too warm during the first or vinous fermenta- 
tion. 
What is beer ? An alcoholic drink made from barley or 
other grains. 
Of what are grains mostly composed ? Of dry starch. 
Will vinous ferments act on starch, turning it to alcohol ? 
They will not. 
What then must first be done to the starch of such grains in 
order that it may be turned to alcohol ? It must first be changed 
to sugar, and this is done by moistening the grain and keeping 
it warm until it begins to sprout. 
Why does a grain of sprouting corn or barley taste sweet? 
Because in sprouting its starch is turned to sugar. 
When both the sprouting of the grain has been stopped and 
its moisture dried off by heat, what is the grain called ? Malt. 
When the starch of the grain has been turned to sugar, what 
next must be added to produce vinous fermentation ? Water. 
Why is this necessary in the case of grain, and not in the 
case of fruit ? Because grain is dry and has not water in itself, 
as fruit has; hence, the malt is mashed or ground, and its sugar 
is dissolved out with water. WHAT WE SHOULD NOT DRINK. 
85 
How then is fermentation produced in this fluid ? Yeast, which 
is a kind of ferment, is added, and quickly turns the sugar in the 
fluid into alcohol and carbonic acid gas. 
What becomes of this gas and the alcohol ? The gas escapes 
into the air, but the alcohol remains in the beer, making it a 
poisonous drink. 
What gives the beer its bitter taste ? Hops, and other sub- 
stances that are added. 
Is there any food value in beer ? There is none to speak of. 
The food properties of the barley-juice are nearly all destroyed 
by the processes of fermentation. 
What was true of the barley from which the beer was made ? 
It was a healthful food. 
What has been made from fermentation ? A poisonous 
liquid. 
What diseases is beer liable to produce ? Diseases of the 
liver and kidneys. 
What is true of its effects upon the whole body ? It puts the 
whole body in such a condition that trifling wounds or slight 
attacks of cold or malaria often end fatally. 
What does the president of a great life insurance company 
say of beer-drinking ? He says, “ I protest against the notion so 
prevalent and so industriously urged, that beer is harmless. It is 
peculiarly deceptive at first and thoroughly destructive at last.” 
What is the effect of beer upon the moral nature ? It seems 
to have a great tendency to make the drinker selfish and brutal. 
Why is the use of beer by workmen to quench thirst unwise ? 
Because beer creates thirst. 
What wholesome drink is much used in furnaces and found- 
ries ? A drink made of oatmeal and water. 
What are “home-made” beers? Drinks made by steeping 
barks, herbs, or roots in water, to which is afterward added sugar 
or molasses, and yeast. 
What is the objection to these drinks ? The fermentation pro- 
duced by the yeast causes alcohol to form in such liquids, mak- 
ing them unsafe drinks. 
How much alcohol is found in the strongest liquors that can 
be made by vinous fermentation? About 17 parts of alcohol in 
100 parts of the whole fluid. 86 
YOUTH’S TEMPERANCE MANUAL. 
How are liquors containing more alcohol obtained? By a 
process called distillation. 
Will you describe it ? A fermented liquor is heated to a little 
below the boiling point, in a vessel with a pipe attached to a 
close fitting cover. A little before the water boils, the alcohol 
will turn to a vapor, pass through the pipe, which is kept cool, 
and drip into a vessel at the other end. 
What is this fluid thus formed ? It is a liquor very rich in 
alcohol, called a distilled liquor. 
What are some of the distilled liquors ? Rum, gin, brandy, 
and whisky. 
How much alcohol do they contain ? They are about one 
half alcohol and sometimes more. 
How do they affect those who use them ? They quickly ruin 
whoever drinks them. 
What has been the effect of the discovery of distillation ? 
The evils of intemperance have been greatly increased. 
What is now often done to fermented liquors ? Alcohol that 
is distilled from other liquors is often added to wine, beer, and 
sometimes to cider, to increase their strength and make them 
more acceptable to those who crave more alcohol. 
How does the alcohol in a fermented liquor differ from that in 
a distilled liquor? There is no difference; it is the same kind 
of alcohol, but there is more of it in the distilled than in the fer- 
mented liquors. 
What are adulterated liquors ? When alcohol, water, dyes, 
and drugs are mixed to make liquors that look and taste like 
various fermented and distilled liquors, they are called adulter- 
ated liquors. 
Why are adulterated liquors made ? Because they can be 
sold at a greater profit to the dealers. 
Why are unadulterated liquors but little better than those that 
are adulterated ? Because they all contain the same treacherous 
poison—alcohol. CHAPTER IX. 
HOW THE BLOOD CIRCULATES. 
Uses of the Blood.—A liquid, called the blood, 
flows through the body and bears to every part the new 
material received from the stomach and intestines. 
Each portion takes from the passing blood whatever it 
needs for growth and repair. No part could live with- 
out the blood to nourish it in this manner. 
The blood does another great service by gathering 
into itself the waste materials from these parts and car- 
rying these impurities away to be cast out of the body. 
No part could live if these poisonous impurities were 
not taken away. The blood is the sweeper and cleaner, 
as well as the feeder, of the living body. 
The blood also carries in its current the materials that 
warm every part. Any portion in which the blood did 
not flow would become cold and die. 
From these uses we see that the blood is the life of 
the body; it nourishes, cleans, and warms the whole. 
The Plan of Circulation.—The heart is the center 
of circulation. It sends the blood with great force into 
tubes, called arteries, that lead the blood away from the 
heart. These arteries divide into smaller and smaller 
branches, until they become so small that they can not 
be seen. These smallest tubes are called capillaries. 88 
YOUTH’S TEMPERANCE MANUAL. 
They distribute the blood to every portion of the 
body. 
The blood makes its way slowly through the capil- 
laries, and begins to flow into other and larger tubes, 
called veins, that convey the blood back toward the 
heart. These veins flow to others like the branches 
of a river, until they finally pour the blood into another 
part of the heart again and in a constant stream. 
The impure blood that the veins bring back to the 
heart is now sent through the lungs to be purified and 
returned to the heart a second time before it is ready to 
be hurried away again to the various parts of the body. 
In this wonderful manner the blood is at all times 
rushing away from the heart in rapid streams, bearing 
its life-giving properties to every needed place, then 
flowing back in constant streams to the heart, and 
thence to the lungs with its load of impurities. Thus 
it continues every moment of our life, never stopping 
in its flowing, never resting in its work. 
The blood is a liquid that looks red, and is heavier 
and thicker than water. It is composed of two parts; 
(i) the watery portion, called plasma; and (2) a vast 
quantity of very small, rounded particles, called cor- 
puscles, Some of these are colorless, but most of 
them are a yellowish red. Red corpuscles are so nu- 
merous that they make the whole liquid of the blood, 
or the plasma in which they float, look red. The red 
corpuscles have the power of absorbing and carrying 
gases back and forth as they (the corpuscles) float in the 
blood. You will learn in a later lesson that one of the 
important gases that compose the air is called oxygen. 
Every part of the body needs oxygen, and suffers if 
deprived of its necessary amount. The red blood cor- HOW THE BLOOD CIRCULATES. 
89 
puscles are oxygen carriers. In the lungs, they fill out 
with oxygen, which they give up wherever it is needed 
through the body. 
As food and the oxygen of the air are turned into 
the bones, nerves, muscles, etc., that compose the body, 
there is more or less waste matter thrown off. Carbonic 
acid gas is one of the chief waste substances thus made 
by the body, and must be removed. The red corpus- 
cles in turn carry this to the lungs, where it passes out 
on the breath. 
The blood also contains certain substances that cause 
it to thicken or clot when it comes in contact with the 
air. It is this thickening of the blood around the 
edges of a cut or wound that stops the bleeding. 
The heart pumps the blood through the body. It 
is placed near the center of the chest. We can feel its 
beating by putting the fingers lightly on the left side 
of the front of the chest, and can hear it at its work by 
placing the ear against the chest of another person. 
By counting, we shall find that it beats about seventy- 
two times in a minute.* 
The heart is made of dark, strong muscle, because it 
is a hard worker. It is about as large as the closed fist, 
and is rounded in form like a top or pear, the point be- 
ing downward and forward. It is hung in the chest, 
and inclosed in a smooth cover that permits it to move 
without friction. 
* The heart of a child beats faster than that of a grown per- 
son. The heart beats more rapidly during exercise than when 
we are quiet. The doctor learns how fast the heart beats by 
feeling the pulse at the wrist, and he ascertains whether the 
heart is in good health by listening to its sounds in the chest. YOUTH’S TEMPERANCE MANUAL. 
The heart is double, having its right and left sides 
separated by a thick wall of muscle. (Fig. 7.) Each 
side has two rooms, one 
over the other, making four 
in all. The two rooms on 
the right side are called the 
right auricle and right ven- 
tricle ; the two on the left 
side are named the left au- 
ricle and left ventricle. The 
auricles are above the ven- 
tricles, and open downward 
into the ventricles by valves, 
or doors, that permit the 
blood to pass down from the 
auricles into the ventricles, 
but not to return. 
Fig. 7. 
Diagram of the Heart.—l. Right auricle. 
2. Right ventricle. 3. Left auricle. 4. Left 
ventricle. 5. Vein from the bod}'. 6. Artery 
to the lungs. 7. Vein from the lungs. 8. 
Artery to the body. 
The auricles have thin walls, and receive the blood 
from the veins as it flows back to the heart. The ven- 
tricles are very strong, with thick walls for forcing the 
blood out of the heart. The right ventricle sends the 
blood to the lungs; the left ventricle is very powerful, 
and forces the blood into the large arteries that convey 
it to all parts of the body.* 
* The heart is a hard worker, yet it has its brief intervals of 
rest. The contraction of the ventricles is the work; the relaxa- 
tion is the rest. The time of contraction is nearly twice as long 
as that of relaxation. These short periods of relief amount to 
more than eight hours’ rest during the whole day. The heart 
beats more than one hundred thousand times a day, and throws 
out about two ounces of blood at each beat, or ten pounds in a 
minute; this amounts to more than seven tons within twenty-four 
hours. The entire amount of blood in the body—nearly two 
gallons—passes through the heart in less than three minutes. HOW THE BLOOD CIRCULATES. 
91 
It is the contractions of the strong ventricles that 
cause the heart to beat. They close upon the blood 
with such force that the heart rebounds and strikes the 
chest. After contracting they relax, to be filled again 
from the auricles. If they were to stop we should die. 
The arteries conduct the blood from the heart. 
They are tubes which are made of strong, white, elastic 
substance. The great artery which leads out of the 
left ventricle is called the aorta; it receives all the pure 
blood, and by its branches distributes it to every part 
of the body. The blood in the arteries is bright red, 
and flows rapidly in pulses. If an artery is cut, the 
blood will flow out in jets. For protection, the arteries 
are placed deep in the flesh and close to the bones. 
The capillaries are extremely small tubes, which 
receive the blood from the arteries, and which form a 
thick net-work of 
hair-like passages in 
the various portions. 
(Fig. 8.) The blood 
flows more slowly in 
the capillaries, so 
that an opportunity 
is given for the blood to do its work. 
Fig. 8. 
Formation of Capillaries.—l. End of an artery. 2. Cap- 
illaries. 3. Beginning of a rein. 
The veins receive the impure blood from the capil- 
laries. They are larger than the arteries, more crooked, 
and nearer the surface. The blood in the veins is 
darker than that in the arteries, and flows steadily 
toward the heart. The veins have valves in them 
which permit the blood to flow only toward the heart. 
Our muscles press on the veins when we move, and 
help to force the blood onward. The large veins pour 
the impure blood into the right auricle of the heart. 92 
YOUTH'S TEMPERANCE MANUAL. 
How to Avoid Injury.—We should use only good 
food and drink, for these make the blood. 
Clothing that binds too closely presses on the blood- 
vessels, and prevents the proper flow of the blood. We 
should, for this reason, avoid shoes that are closely 
laced about the ankles, tight garters, and clothing that 
binds the waist. 
Exercise improves the circulation, but too violent ex- 
ertion may injure the heart by making it work too hard 
or by causing bleeding of the nose or lungs. Slight 
wounds will stop bleeding with little care. If wounds 
bleed very freely, the blood may be stopped by pressing 
on the wound, or by wrapping a close bandage on it. 
When a large artery is cut, there is danger of bleed- 
ing to death. In such accidents, a strong cord can be 
tied between the cut and the heart, and be twisted so as 
to press firmly on the artery, and prevent the loss of 
blood until a surgeon comes. HOW THE BLOOD CIRCULATES. 
93 
The picture shows how the cord is put round the arm 
to stop the blood when the hand or fore-arm is badly- 
cut. Observe that a knot is tied in the cord, hand- 
kerchief, or whatever is used, and that this knot is 
placed so as to press on the large artery of the arm. 
The cord is put above the elbow because there is but 
one bone between the elbow and shoulder. If the foot 
or leg were cut, the cord should be placed above the 
knee, with the knot pressing behind or beneath. 
We can learn to locate some of the large arteries of 
our body by pressing on them and feeling the blood as 
it passes through them in pulses. If we learn where 
the arteries are, we shall know better how to stop the 
blood in case of a dangerous wound. 
Alcoholic drinks put the blood of the drinker in a 
bad condition. The blood of such a one frequently 
becomes so thin and watery that a man will nearly 
bleed to death from a small cut. The blood does not 
thicken as it should around the edges of a wound. 
Surgeons are unwilling to perform operations on persons 
who are habitual drinkers, because the wounds in such 
cases often will not stop bleeding or heal like those of 
a total abstainer. 
When alcohol is present in sufficient quantities in the 
blood, it shrivels up the little red corpuscles by extract- 
ing water from them. They can not therefore carry so 
much oxygen from the lungs to the tissues, nor take 
out so much carbonic acid gas. The blood becomes 
loaded with fatty and other waste matters.* 
* A French chemist found 117 parts of fat in 1,000 parts of a 
drunkard’s blood, the highest estimate of the quantity in health 
being 8% parts, while the ordinary quantity is not more than 
two or three parts. 94 
YOUTH’S TEMPERANCE MANUAL. 
Dr. Richardson says: “In confirmed spirit drinkers, 
the face and hands are often seen of a dark, mottled 
color, and in very bad specimens of the kind the face is 
sometimes seen to be quite dark—almost the color of 
the skin of a mulatto. In these drinkers the process of 
oxidation of blood is impeded to an extreme degree by 
the presence of the alcohol. They are always very 
sensitive to cold, and in winter are subject more than 
most people to affections of the lungs which are serious 
in character. They die, in fact, in great numbers under 
such conditions of the air, for their vital organs, their 
liver, lungs, kidneys, brain, are, like their skin, con- 
gested readily; first, because the blood-vessels are defi- 
cient in power, and the course of the blood through the 
vessels is readily checked; secondly, because the blood 
itself can not take up the vital air in the natural de- 
gree. ” 
Sometimes alcohol causes the corpuscles to run to- 
gether in little masses which block up the small pas- 
sages in the minute blood-vessels, and obstruct the 
circulation. When a very large quantity of alcohol is 
taken, it may cause the fibrine of the blood to coagu- 
late, and this also blocks up the passages. If this 
occurs in the brain it causes paralysis; if in the liver or 
kidneys, cutting off the supply of blood, it results in 
fatal diseases. 
On the other hand, alcohol often weakens the walls of 
the blood tubes, so that these passages become larger. 
The capillaries, which are invisible in their healthy con- 
dition, become so enlarged and filled with blood that 
they can be seen in the flushed cheek, bleared eye, and 
red nose of the drinker. This is because the nerves in 
their walls which control these blood-vessels become HOW THE BLOOD CIRCULATES 
95 
relaxed by the paralyzing effect of alcohol, and let in 
more blood than they should. You will soon learn 
more about this. 
Sometimes the walls of the arteries become weakened 
by growths of fatty tissue. They swell out in places, 
and are liable to burst when they become thus thinned. 
The heart is a great muscle, and alcohol acts on it as 
it does on other muscles, causing an overgrowth of fat. 
It can not then throw the blood out with the right 
amount of force. Alcohol also weakens it in another 
way. You learned that to make your muscles strong 
they must have rest, or they become overworked and 
weak. The heart takes its rest between every beat. 
But when alcohol is taken, the time between each beat 
is shortened; consequently, it has less time to rest and 
becomes overworked. Thus, alcohol causes diseases of 
the heart, and shortens life. 
Serious diseases of the heart are also caused by the 
use of tobacco. One form is called by the physicians 
“ tobacco heart. ” Dr. Magruder, Medical Examiner of 
the United States Navy, affirms that “one out of every 
hundred applicants for enlistment is rejected because of 
irritable heart, arising from tobacco poisoning.” 
Questions and Answers. 
What are the uses of the blood ? It nourishes, cleans, and 
warms all parts. 
What is the center of circulation ? The heart. 
How does the blood flow constantly ? In two sets of streams, 
one set leading the blood from the heart to all parts, and the 
other returning the blood to the heart. 
How is the blood described ? It is a red liquid, heavier and 
thicker than water. 96 
YOUTH’S TEMPERANCE MANUAL. 
Of what two parts is it composed ? Plasma and corpuscles. 
What is the plasma ? The liquid part. It is colorless. 
The corpuscles ? Tiny red bodies that color the blood. 
What is the work of the red corpuscles ? To carry oxygen to 
the tissues from the lungs, and to carry out carbonic acid gas. 
Does alcohol ever interfere with the work of the red corpus- 
cles ? Yes, if taken in sufficient quantities. 
What is one important quality of the blood ? Its power of 
thickening or clotting around the edges of a wound to stop 
bleeding. 
How does beer-drinking affect this ? It sometimes makes the 
blood so thin and watery that clots will not form, and a person 
may bleed to death from a slight wound. 
What is the heart ? The central organ that circulates the blood. 
What is its size ? It is as large as its owner’s fist. 
How fast does it beat ? About seventy-two times a minute; but 
faster when we are exercising than when at rest. 
How is the heart constructed ? Of a hollow mass of muscles. 
It has two separate sides, and each side contains two rooms. 
What are the auricles ? The upper rooms of the heart, for re- 
ceiving the blood as it returns to the heart. 
What are the ventricles ? The lower rooms of the heart, for 
forcing the blood out of the heart. 
How does the heart force the blood away ? The ventricles 
contract with great force, and send the blood into the arteries. 
What are arteries ? Blood tubes leading from the heart. 
What are the capillaries ? The tiny tubes that receive the 
blood from the arteries and distribute it to every portion. 
What are veins ? Blood tubes leading back to the heart. 
Why should we use good food and drink? Because only 
good food and drink will make good blood. 
Why should we avoid tight clothing ? It prevents the free 
flow of the blood. 
What exercise may be injurious ? Exercise that is too severe 
causes the heart to overwork. 
How may we stop bleeding from severe wounds ? By pressure 
and bandages. 
How does alcohol affect the blood-vessels ? It weakens their 
walls, causing them to distend and sometimes to burst. It is HOW THE BLOOD CIRCULATES. 
97 
on account of this enlargement of the veins and capillaries that 
the cheeks, eyes, and nose of the habitual drinker are usually 
flushed. 
Why does this happen ? Because the nerves which control 
the blood-vessels become relaxed by the paralyzing effect of the 
alcohol, and let in too much blood. 
How does cold affect such persons ? They are unusually sen- 
sitive to cold, and liable to serious affections of their vital organs. 
Why is this the case? ist, the blood-vessels are weak; 2d, 
the flow of blood is readily checked; 3d, the blood can not carry 
enough oxygen. 
How does alcohol weaken the heart ? By clogging it with fat, 
and causing it to beat too fast. 
How does tobacco affect the heart? It weakens the heart 
and often causes heart disease. 
What does the Medical Examiner of the United States Navy 
say on this point? He says that one out of every one hundred 
applicants for enlistment in the United States Navy is rejected, 
because of irritable heart arising from tobacco poisoning. CHAPTER X. 
HOW WE BREATHE. 
The air is every-where about us. We breathe it 
into our lungs and out again continually. Men can 
live many days without food or water, but so great 
is the need of air that five minutes without breathing 
will cause death. 
About one fifth of pure air is oxygen. It is this 
oxygen that we use to purify the blood and support 
life. The oxygen of the air also unites with other sub- 
stances when they burn. 
We need to breathe for two very important reasons; 
(i) the air enters the lungs and gives some of its oxygen 
to the blood ; (2) the air in the lungs takes into itself 
some of the impurities from the blood. The air en- 
riches the blood and purifies it. 
The lungs are the organs of breathing. They fill 
the chest and surround the heart. Notice how we en- 
large the chest so that more air rushes in to fill the 
lungs, and how we press some of the air out again by 
making the chest smaller.* The air passes in and out 
about eighteen times every minute. 
*The muscles raise the ribs and cause the chest to become 
wider. The diaphragm which forms the arched floor of the HOW WE BREATHE. 
99 
Exercise causes us to breathe more rapidly; rest and 
sleep make the breathing slower. The lungs are com- 
posed chiefly of two sets of passages: (i) tubes for the 
blood, and (2) passages for the air. 
The blood tubes of the lungs consist of arteries that 
bring the impure blood from the heart, capillaries in 
which the blood is purified by the air, and veins which 
return the pure blood to the heart. 
The air reaches the lungs by going in through the 
nose and passing back to the trachea, or windpipe, 
which leads into the center of the chest. 
The trachea is about an inch in diameter, and four 
or five inches long. It is an open tube formed of 
cartilage. At the top of the trachea is the larynx, in 
which the voice is made. A curious doorf is fastened 
to the back part of the tongue, and when we swallow, 
this door shuts closely over the larynx to prevent the 
food or drink from getting into the air-passages. 
At the lower end, the trachea divides into branches 
called bronchial tubes; these subdivide, and finally end 
in clusters of tiny sacks called air-cells, which form the 
inner and closed ends of the air-passages. There are 
many millions of these air-cells in the lungs. 
In Fig. 9 (page 100) we see the larynx at the top, the 
trachea leading downward and dividing into branches. 
The dark portion of the figure represents the left lung 
chest is pulled down, and this makes the chest deeper. It is the 
pressure of the outside air that causes the breath to rush in when 
the chest is made larger. 
f The epiglottis. If a crumb of food or a drop of drink goes 
past this door into the larynx, it causes us to strangle and cough 
violently until we get it out. YOUTH’S TEMPERANCE MANUAL. 
entire; on the opposite side, the substance of the lung 
is removed to show how the bronchial tubes divide. 
The air-cells hold the 
air of the lungs; they are 
extremely small, and have 
very thin and delicate 
walls. * The capillaries that 
hold the blood as it passes 
through the lungs cluster 
closely about these cells, 
so that the air within the 
cells and the blood within 
the capillaries are separated 
only by a partition much 
thinner than the finest of 
tissue paper. 
Fig. 9. 
Ideal Diagram of Lungs and Air-passages. 
The Changes in the 
Air.—This partition is so 
very thin that the oxygen 
of the air readily passes through and enters the cor- 
puscles of the blood, while the carbonic acid of the 
blood passes out and enters the air. 
By these changes, the air we breathe into the lungs 
loses some of its oxygen and comes out loaded with 
impurities. Such air is unfit to be breathed again into 
the lungs. 
*The lining of the air-passages is extremely delicate, and be- 
comes inflamed when we “take cold” (page 11 5). This most 
often affects only the throat; when it affects the larnyx and vocal 
cords, we are hoarse and inclined to cough. If the soreness 
reaches the bronchial tubes, it is called bronchitis ; if it is located 
in the air-cells and the parts that surround them, it is pneu- 
monia ; if it affects the pleura, it is pleurisy. HOW WE BREATHE. 
The changes in the blood as it goes through the 
lungs, are just the opposite. The carbonic acid leaves 
the blood and passes into 
the air, while the oxygen 
of the air enters the blood. 
In these ways the impure, 
dark, venous blood be- 
comes pure, bright, arterial 
blood. 
The Two Circula- 
tions.—We can now see 
that there are two parts to 
the circulation of the blood. 
(Fig. io.) (i) The impure 
blood passes from the right 
side of the heart through 
the lungs to be purified, 
and is returned as pure 
blood to the left side of 
the heart; this is called the 
pulmonary circulation. (2) 
The pure blood passes from 
the left side of the heart 
to all parts of the system, 
and returns as impure blood 
to the right side of the 
heart; this is called the 
systemic circulation. 
Fig. 10. 
Diagram for Tracing the Complete Circu- 
lation of the Blood.—l. Capillaries of the 
lungs. 2. Right side of the heart. 3. Capillaries 
of the body. 
The circulation of the blood may be traced as follows; 
(l) It enters the right auricle of the heart, (2) passes 
into the right ventricle, (3) is forced through the pul- 
monary artery to the lungs, (4) circulates through the 
capillaries of the lungs to be purified, (5) returns to the 102 
YOUTH’S TEMPERANCE MANUAL. 
heart through pulmonary veins, (6) enters the left auricle, 
(7) passes into the left ventricle, (8) is forced into the 
aorta and is distributed through the body, (9) passes 
through the capillaries of the body and becomes impure, 
(10) returns through the veins to the right auricle. 
The temperature of the body is 98° Fahrenheit. So 
nicely is the warmth regulated that, in health, it re- 
mains the same at all times. Any change in the heat 
of the body, either above or below 98° Fahrenheit, in- 
dicates ill health. 
We need Pure Air for Health,—The rooms in 
which we live should have openings through which the 
impure air can escape, and pure air can come in. This 
change of the air of rooms is called ventilation. For HOW WE BREATHE. 
103 
this reason we should not shut them closely at night, 
but should leave openings at the windows or doors for 
change of air. To keep a lamp burning in the bed- 
room at night adds to the impurity of the air. In the 
morning, the sleeping-rooms should be opened to the 
air and sunlight. Rooms that are damp, or that are 
dark during the day, are unfit for sleeping-rooms. 
Churches, lecture-rooms, halls, and school-rooms need 
careful ventilation, because otherwise when many per- 
sons are in them the air would soon become impure. 
We can not study, think, or listen well in close rooms; 
we have headache, and are dull and restless if we do 
not have fresh air. If the windows or doors should be 
opened, those within should not remain in a draft of 
air from outside. It is usually best in cold weather to 
raise the windows at the bottom a few inches, and fit 
a board under the lower sash. 
Rooms in which there are sick persons need to be 
well ventilated. The fresh air should be admitted grad- 
ually and constantly. 
Consumption is one of the most common and fatal 
of diseases. It affects all the vital organs, but prin- 
cipally the lungs. Consumption appears to be generally 
caused by living in closed rooms, by breathing unfit 
air, or by compressing the chest so that the lungs do 
not have proper room. Taking cold may cause con- 
sumption. Children may inherit the tendency to con- 
sumption from their parents. In such cases the greatest 
care is necessary in order to avoid the disease. 
Medicine can do but little to prevent or cure con- 
sumption. What the person needs is pure, dry air, 
much outdoor life, and freedom from exposure to storm 
and sudden changes of temperature. 104 
YOUTH’S TEMPERANCE MANUAL. 
Tobacco and the Lungs.—Nicotine, the poisonous 
matter from tobacco, tends to deaden the nerves and 
weaken the muscles. By weakening the muscles that 
perform the act of breathing, the tobacco lessens the 
power of the lungs, and tends to destroy the health. 
Tobacco adds a poisonous impurity to the blood, and 
gives the lungs extra work to do. We can smell the 
tobacco on the breath of one who uses it, because the 
tobacco has made its way into the blood, and the lungs 
are throwing it off as an impurity. 
When persons smoke tobacco, its peculiar poison is 
taken into the blood through the mouth, the same as in 
chewing tobacco. The smoke of tobacco has a quiet- 
ing effect, because it dulls the nerves when they ought 
to be both strong and active. 
Cigarettes are more injurious than cigars, and there is 
a suspicion that they sometimes contain opium, in addi- 
tion to the poison of the tobacco. 
The burning tobacco, thus near the smoker’s nose, 
makes the air impure with smoke; this he breathes 
directly into his lungs. These fumes irritate the deli- 
cate membrane that lines the lungs. 
Young children, and non-smokers in delicate health 
have been known to suffer from breathing air loaded 
with fumes of tobacco smoked by others. 
Smokers often befoul the air which others must 
breathe, with the fumes of their pipes and cigars. This 
indifference to other people’s comfort is partly due to 
the effect of the tobacco itself, which, being a narcotic, 
tends to blunt the finer sensibilities. The same indiffer- 
ence is often shown by tobacco chewers in their disgust- 
ing habit of spitting in cars, on floors, stoves, sidewalks, 
steps, and other places where people must pass. HOW WE BREATHE. 
105 
Smoking injures the blood and the mucous mem- 
brane of the mouth, causing the throat to become sore ; 
it irritates the bronchial surfaces of the lungs, and 
makes a cough worse. 
Cancers, causing untold agony and finally death, are 
sometimes caused by smoking. 
Alcohol and the Lungs.—Alcohol enters the blood 
as a poisonous impurity. The lungs receive this im- 
pure blood, and begin to throw the alcohol off at once. 
We can smell the alcohol on the breath, because the 
lungs are expelling it with other impurities. Alcohol 
weakens the lungs, while it also gives them more work 
to do. 
The use of liquor hardens the delicate partition be- 
tween the air-cells and blood tubes of the lungs (see 
page 100). This hinders the purifying of the blood. 
Sometimes it causes the incurable disease, ‘ ‘ alcoholic 
consumption.” It has been thought that the use of 
liquor would cure consumption. This is a mistake. 
Nothing is more certain than that alcohol often causes 
consumption. 
Alcohol and Bodily Heat.—The notion that alco- 
hol in any form will help one to bear the cold, is a 
false one. The reverse is true. Men who use liquor 
can not endure exposure to cold and fatigue as well as 
men who do not. Alcohol lowers the warmth of the 
body and lessens all the powers of activity and endur- 
ance according to the amount used. 
Expeditions to the Arctic regions have proved that 
men endure cold better and do more work without 
alcohol than with it. Alcohol partly deadens the 
nerves in the walls of the blood-vessels that control the 
motion of the blood. These nerves relax, and more YOUTH’S TEMPERANCE MANUAL. 
blood than ought comes to the surface of the body, 
where it rapidly cools. For a few minutes the person 
feels warmer, but in a little while he is much colder 
than he would have been if he had not taken the alco- 
hol. Experiments on animals have shown that their 
temperature goes down after a dose of alcohol, and if 
the dose is large, it does not come up again to the 
standard for hours afterwards. In fatal doses the tem- 
perature keeps on sinking until death takes place. 
How other Impurities are Removed.—The waste 
matters in the blood are chiefly carbonic acid gas, 
water, and various salts. These are produced every- 
where through the body by the changing of food, air, 
and water into flesh, bones, nerves, etc. The blood 
gathers these impurities into itself, and certain organs 
through which it flows are constantly taking them from 
the blood and casting them out of the body. 
The lungs remove the carbonic acid gas, while the 
kidneys and skin are constantly taking out the water 
and salts. It requires the healthy action of all these 
organs to keep the blood properly purified. If they 
fail to do their work well, ill health is the result. 
The kidneys aid in purifying the blood ; they serve 
no other purpose. They are two small, red, bean- 
shaped bodies, about half the size of the owner’s 
clenched fist, located in the upper part of the abdomen, 
one on each side of the aorta. Branches from this 
great artery convey a portion of the blood through the 
kidneys. In the capillaries of the kidneys, some of 
the salty water of the blood is taken out and passed 
into the bladder, and the purified blood is returned to 
the general circulation. 
Alcohol in the Kidneys.—The kidneys of persons HOW WE BREATHE. 
who use alcohol are liable to various diseases. (1) They 
may be overworked. The thirst caused by alcohol 
leads to the consumption of a great deal of liquid 
which the kidneys must remove. (2) Substances which 
have not been properly prepared for removal by other 
organs, owing to the action of the alcohol, are brought 
into the kidneys and irritate them. (3) In the kid- 
neys, as in the muscles and liver, alcohol causes the 
growth of too much “connective tissue” and fat, which 
crowd out the real kidney substance. (4) Taken in 
large quantities, alcohol passes unchanged out through 
the kidneys, injuring their delicate tissues. 
A fatal disease of the kidneys called Bright’s disease, 
often results from the use of alcoholic liquors.* 
Questions and Answers. 
Where is the air ? It is every-where about us. 
How great is our need of it ? We can not live without it. 
Which part of the air do we use in breathing ? The oxygen 
gas, which forms about one fifth of the air. 
What is the nature of oxygen ? It unites with other sub- 
stances, causing what we call “burning.” 
Why do we need oxygen ? It becomes a part of the blood, 
and helps to warm and clean the body. 
Why do we need to breathe ? The oxygen enriches the blood 
and purifies it. 
What are the lungs ? They are the organs of breathing; they 
fill the chest and surround the heart. 
How often do we breathe ? About eighteen times in a 
minute; exercise causes us to breathe faster. 
Of what are the lungs composed ? Chiefly of blood tubes and 
air-passages. 
* London Lancet, March, 1888. YOUTH’S TEMPERANCE MANUAL. 
What are the blood tubes in the lungs for ? To convey the 
impure blood from the heart through the lungs to be purified, 
and to return the pure blood to the heart. 
What are the air-passages ? The nose, trachea, bronchial 
tubes, and air-cells. 
What is the use of the air-passages ? They permit the air to 
be breathed into and out of the lungs. 
What is the trachea ? The pipe that leads from the back of 
the throat to the lungs. 
What are the bronchial tubes ? The branches of the trachea 
in the lungs. 
What are the air-cells ? The tiny, thin sacks that form the 
inner and closed ends of the air-passages. 
How are the air-cells and blood capillaries arranged in the 
lungs ? They are placed side by side, so that the air and blood 
are separated only by a very delicate partition. 
What changes occur in the air in the lungs ? It gives some 
of its oxygen to the blood, and receives carbonic acid gas and 
other impurities from the blood. 
What changes occur in the blood in the lungs ? It receives 
oxygen from the air, and gives carbonic acid gas and other im- 
purities to the air. 
What is meant by the pulmonary circulation of the blood ? 
The flowing of the blood from the right side of the heart, through 
the lungs, and back to the left side of the heart. 
What is this circulation for ? To purify the blood and to give 
it oxygen. 
What is the systemic circulation ? The flowing of the blood 
from the left side of the heart, through all the body, and back 
to the right side of the heart. 
What is this circulation for ? To nourish and clean the body. 
How is the body warmed ? By the slow uniting of oxygen 
with the food and waste matter of the body. 
What is meant by ventilation ? Having openings in rooms so 
that fresh air may come in and impure air can pass out. 
Why should we ventilate rooms? Because the air becomes 
impure and needs to be changed. 
What rooms need special care in this respect ? Sleeping- 
rooms, sitting-rooms, school-rooms, and sick-rooms. HOW WE BREATHE. 
What is consumption ? A disease of the lungs caused by im- 
pure blood and the want of pure air. 
How does tobacco affect the strength of the lungs ? It weak- 
ens the muscles that perform the act of breathing. 
How does it give the lungs extra work to do ? By adding 
another impurity to the blood. 
What shows the presence of this impurity in the blood ? The 
fact that we can smell the fumes of tobacco on the breath of the 
person who uses it. 
How does tobacco smoke affect the lungs ? It irritates the 
delicate membrane that surrounds and lines the lungs. 
Are these results confined to the smoker alone ? They are 
not. Young children, and non-smokers in delicate health have 
been known to suffer from breathing air loaded with the fumes 
of tobacco smoked by others. 
What may be one cause of this carelessness in smokers ? 
The effect of the tobacco itself, which, being a narcotic, tends to 
make its users thoughtless. 
When is this thoughtlessness shown by tobacco chewers ? 
When they spit tobacco juice upon floors and other places where 
it interferes with the comfort of others. 
How does alcohol affect the lungs ? It gives them extra work 
by making the blood impure. 
How does alcohol affect the delicate partitions between the 
air-cells and blood tubes ? It hardens them. 
What disease may be caused by alcohol ? Consumption. 
Will the use of liquor cure consumption ? It more often 
causes than cures consumption. 
Does alcohol aid in warming the body ? No; it cools the body. 
How is this known ? From direct experiment with the ther- 
mometer on men and animals. 
What other organs purify the blood ? The skin and kidneys. 
What do the skin and kidneys chiefly do ? Remove water 
and salts from the blood. 
How may alcohol injure the kidneys ? By causing them to 
overwork, by clogging them with fat, and by irritating them. 
What fatal disease is often caused by alcohol ? Bright’s disease CHAPTER XL 
HOW THE BODY IS COVERED. 
The Skin and its Uses.—The skin forms a soft, 
strong cover for the body. It is composed of two 
layers: (i) the outer portion, called the cuticle, and 
(2) the inner part, called the cutis. 
The cuticle is the part we see and touch. It is 
quite strong, and does not bleed or give us pain when 
it is injured. It protects the cutis, and permits us to 
handle ordinary objects without pain. 
The cuticle grows from the cutis, and is continually 
wearing off as dry scales on the outer surface; by this 
change it is made new for us every few days. 
On the inner side of the cuticle there are some grains 
of coloring-matter that give complexion to the skin. The 
color of the different races of men depends on the amount 
of coloring-matter in the skin. In white races there is 
little of this substance; in dark races there is much. 
Blondes have less coloring substance than brunettes. 
Exposure to the sunlight causes the skin to become 
darker; for this reason we are tanned in the summer. 
The cutis, or inner layer, is the true skin. It is very 
tough, and, with the aid of the cuticle, protects the 
delicate parts under it from injury. The cutis has nerves 
in it by which we feel when any thing touches us. HOW THE BODY IS COVERED. 
The cutis will bleed if we pierce or cut it, because it 
is filled with tiny blood tubes. It is the blood that 
gives the pink color 
to the skin, the rosy 
flush to the cheek, 
and the redness to 
the lips. The skin 
is warmed and nour- 
ished by the blood. 
If we were to ex- 
amine the skin with 
a strong magnifying 
glass, we could see 
that it has very 
many tiny holes or 
Fig. ii. 
Vertical Section of the Skin (Microscopic).—l. Cutis. 
2. Cuticle in layers. 3. Papilla. 4. Nerves of the Papilla. 5. 
Opening of Sweat Gland. 6. Sweat Gland entire. 7.Vessels for 
secreting coloring-matter, b. Blood-vessels. 
pores in it. These pores are the open ends of small 
tubes that are coiled into little glands which are buried 
in the skin (Fig. n). They are called the sweat glands. 
These sweat glands are surrounded by the blood 
capillaries of the skin so closely that some of the salty 
water of the blood is constantly passing out through 
these glands, and escaping into the air. This water 
from the blood is called perspiration or sweat. 
The perspiration comes off at all times, though we may 
not see it. In this way, more than a pint of water and 
some salts are thrown off daily as impurities from the 
blood. From this action of the skin we see that it aids 
the lungs and kidneys in purifying the blood. 
When we exercise or become very warm from any 
cause, more blood flows to the skin, and the little 
glands open, so that we perspire more freely. In such 
cases the perspiration runs out so fast that it wets the 
skin and causes us to be pleasantly cool. It is the 112 
YOUTH’S TEMPERANCE MANUAL. 
evaporation of the water that cools the skin and blood. 
The perspiration turns from water to vapor, and by so 
doing absorbs heat from the skin. 
It is the skin that regulates the warmth of the body; 
when we are cold, it closes its pores and becomes a dry, 
warm cover; when we are warm, it opens its pores and 
becomes a wet, cooling garment. 
Thus we see how important the skin is. (i) It pro- 
tects us from injury, (2) it gives us feeling, (3) it aids in 
warming us when we are cold, (4) it cools us when we 
are warm, and (5) it helps to purify the blood. 
Bathing.—We should keep the skin clean and its 
pores open so that it may do its part in purifying the 
blood. A clean, healthy, active skin is one of the 
surest safeguards against disease and “taking cold.” 
We need to bathe often. In most cases a daily 
bath is required. In bathing, we should use enough 
water and soap to loosen the oily substances, and should 
rub the surface well with cloth or brush to take off the 
dead scales of the cuticle. We should then dry all 
the parts perfectly, and, by rubbing with a dry towel, 
make the skin glow with warmth. 
The water and air may make us chilly at first, but 
the exercise and friction in rubbing and drying the body 
will warm us again. This warm feeling which follows 
bathing is called a reaction. When a reaction follows 
bathing, there is little danger of taking cold. If from 
any cause we can not produce a reaction, it is better 
not to bathe. 
A quick bath in cool water, with proper rubbing, 
helps to make the skin strong, and aids in preventing 
us from taking cold easily. Warm or hot bathing will 
clean the skin nicely, but makes it delicate. We should HOW THE BODY IS COVERED. 
113 
avoid bathing immediately after a hearty meal, when 
very tired, when very warm, or when we are feeling 
cold. We should not remain in the water too long. 
The skin is injured by the small, but continued use 
of alcoholic liquors. The small blood-vessels of the 
skin distend, and become overcharged with blood. 
This gives the skin a red and inflamed appearance, and 114 
YOUTH’S TEMPERANCE MANUAL. 
blotches and pimples often appear. The proper nour- 
ishment of the skin is prevented; it becomes scaly, 
and the sweat glands do not perform their work. What 
they leave undone falls upon the already overworked 
kidneys, and so helps to make them diseased. 
The hair is a part of the skin, and grows from it as 
the cuticle does. It serves in part as a protection. 
The old scales of the cuticle form dandruff on the 
scalp. Oil glands in the skin pour their oil upon the 
hair to keep it soft and glossy. We should keep the 
scalp clean, and we may do so ordinarily by using the 
brush and comb rightly; if they are not sufficient, we 
should wash the scalp clean as often as is necessary. 
The nails grow from the skin. They give firmness 
to the tips of the fingers, and enable us to pick up 
small objects; they also shield the ends of the toes and 
fingers from injury. 
We should keep the nails clean and closely clipped. 
We should not scrape them, but use a brush, if neces- 
sary, to remove the substance from their edges. 
Clothing keeps us warm by shielding us from the 
cold air. There is no warmth in the clothing itself. 
The heat is in the body, and the clothing simply pre- 
vents the heat from escaping rapidly. 
Woolen is best for winter wear. Soft flannel worn 
next to the skin is the best protection against severe 
cold and sudden changes of temperature. Loose 
clothing is warmer than that which fits closely. 
In exposure to very cold weather, we should dress the 
hands and feet as carefully as we do the other parts. 
Thin stockings, and shoes laced closely about the ankles 
are very poor protection against cold. 
Why we should wear clean Clothing.—The clothing HOW THE BODY IS COVERED. 
115 
absorbs moisture and other impurities from the skin. 
In this way the under-clothing soon becomes unclean, 
and should, therefore, be changed frequently. 
When we go to bed we should remove all the 
clothing worn during the day, and dress in clean gar- 
ments. In the morning the bedding should be 
thoroughly aired before the bed is made up. 
Damp clothing tends to chill the skin and to cause 
“cold.” It is dangerous to permit the clothing to dry 
upon the body, and to sit with wet feet, or with damp 
clothing about the ankles. Rubber overshoes or over- 
dress should be removed when we come indoors. 
“Taking Cold.”—What we call a “cold” generally 
comes from a feeble condition of the skin, from sudden 
exposure, or from chilling some part of the body. As 116 
YOUTH’S TEMPERANCE MANUAL. 
the skin does not perform its work properly, the blood 
becomes impure, and the lungs and other organs are 
injured by overwork. 
Questions and Answers, 
How is the body covered ? By the skin. 
Of what is the skin composed ? The cuticle and the cutis. 
What is the cuticle ? The outer layer that protects the cutis. 
What colors the skin ? A substance in the cuticle. 
What is the cutis ? The true skin that forms the inner layer, 
and that contains the nerves and blood-vessels. 
What are the nerves of the skin for ? To feel any thing that 
touches us. 
What are the pores of the skin ? The tiny tubes that open on 
the surface. 
What is the use of the pores ? They permit the perspiration 
and other impurities of the blood to escape. 
How does the skin regulate the heat of the body ? By be- 
coming wet to cool us when we are too warm, and by being a 
dry, warm cover for us when we are cold. 
Why should we bathe ? To keep the skin clean. 
How often should we bathe ? Very frequently. 
How may we avoid taking cold from bathing ? By drying all 
parts well, and rubbing enough to cause a reaction. 
When should we not bathe ? When very warm or tired. 
How is the skin injured by the use of liquor ? It becomes 
blotched and scaly, and the sweat glands do not work freely. 
What causes the blotches ? The small blood-vessels near the 
surface become enlarged and let too much blood flow there. 
What should control the movement of the blood in the blood- 
vessels ? The nerves in their walls. 
How does alcohol interfere with this ? It paralyzes these 
nerves, letting the blood-vessels become permanently expanded, 
as in the red nose of the habitual drinker. 
With what does this condition of the skin interfere ? With the 
proper nourishment of the skin. 
What is the result of this ? Such skin does not remove the 
impurities from the body as it should. HOW THE BODY IS COVERED. 
Upon what other organs does the work then fall ? Upon the 
kidneys, which are then made more liable to disease, from over- 
work. 
How should we take care of the hair ? It should be kept 
clean with comb and brush. 
What care do the nails require ? They should be kept clean 
and closely clipped. 
What is the best material for winter clothing ? Woolen. 
How does the under-clothing become unclean ? By absorb- 
ing the impurities from the skin. 
How often should it be changed ? Every few days. 
How should we prepare for sleep ? Remove all the clothes 
of the day and put on clean night garments. 
How do we “ take cold ” ? By chilling some part of the body. 
Why does a cold affect the lungs ? Because the blood is made 
impure, and the lungs have to work too hard. CHAPTER XII. 
HOW WE FEEL. 
The nervous system unites and controls the action 
of the various organs, so that they all work in har- 
mony as the parts of one body. This system consists 
of a large organ, called the brain, and a great number 
of long, thread-like nerves that connect the brain with 
all the other parts. 
The mind uses the brain as its seat of action, and 
has the nerves connecting the brain with the skin for 
feeling, with the muscles for motion, with the eyes and 
ears for seeing and hearing, and with the great organs 
for life. 
The nervous system is composed of soft, pulpy sub- 
stances of two kinds: (i) gray matter, which is col- 
lected into centers, and (2) white matter, which is 
formed into long nerves. 
The nervous system somewhat resembles the tele- 
graph. The centers of gray matter are like the offices 
for receiving and sending messages; the white nerves 
are like the wires that connect the offices and carry 
the messages. 
The Brain.—The brain is composed of gray matter 
in its outer part, and of white matter in its inner por- 
tion. For protection, it is wrapped in delicate covers HOW WE FEEL. 
and surrounded by the strong bones of the skull. 
The brain is egg-shaped, and weighs about three 
pounds. Its surface 
is composed of folds 
called convolutions. 
(Fig. 12.) 
The brain is almost 
double, being sepa- 
rated into a right and 
a left side, called 
hemispheres, which 
are united at the base 
of the brain. It is 
also divided into a 
large upper portion, 
Fig. 12. 
The Brain seen from the Right Side.—l. Front portion 
of the Cerebrum. 2. Back portion of the Cerebrum. 3. 
The Cerebellum. 4. The Medulla Oblongata. 5. The up- 
per end of the Spinal Cord. 
called the cerebrum, and a small lower part, known as 
the cerebellum. 
The cerebrum is much the larger portion, and fills the 
front and upper part of the skull. This part of the 
brain serves the mind in thinking. 
The cerebellum fills only the lower rear portion, and 
appears to govern the movement of the muscles. 
All parts of the brain join at its base and form an 
under and middle part called the medulla oblongata. 
From this part come off the nerves that connect the 
brain with the eyes, ears, nose, and mouth, and the 
nerves that lead to the lungs and stomach. 
The spinal cord extends from the brain down the 
back, inside of the backbone. It is the main trunk from 
which the nerves branch. It is composed of white 
matter, having some gray matter within. 
The nerves are long, slender bundles of white 
fibers. They branch from the spinal cord in thirty-one 120 
YOUTH’S TEMPERANCE MANUAL. 
pairs. These bundles separate into smaller and smaller 
divisions until their fibers are distributed to all parts 
of the body (Fig. 13). Some of these fibers have their 
outer ends in the skin, and are used 
in feeling. These are called sensory 
fibers. When any thing touches the 
skin, the message is sent along the 
fibers to the brain, and the mind 
learns that the body is touched at that 
place. Other fibers have their outer 
ends in the muscles, and are used in 
causing motion. These are called 
motor fibers. When we wish to move 
any part of the body, the brain sends 
Fig- 13- 
Portion op the Spinal 
Cord.—l. Body of Cord. 2. 
A Spinal Nerve from left 
side of Cord. 3. Anterior 
Roots of a Nerve. 4. Pos- 
terior Roots. 
the message along the fibers that lead to the proper 
muscles to make them contract. The muscles can do 
nothing of themselves; the brain and nerves give them 
their power to move, and guide them. 
If the nerves from any part of the skin were de- 
stroyed, we could not feel any thing touch that part, 
because no message could come to the brain. If the 
nerves that lead to the muscles of any part of the body 
were destroyed, we could not move that part, because 
no message or force could be sent from the brain to the 
muscle. Disease or injury that destroys our feeling or 
power of motion in any part, is called paralysis. 
Sympathetic Nerves.—The nerves that supply the 
heart with its great force for circulating the blood, 
and which are connected with the stomach and other 
great organs, are not joined directly with the brain. 
We do not need to think about these organs upon 
which our life depends, in order to keep them at their 
work. They work on at all times, even while we sleep HOW WE FEEL, 
and while we are busy at study. They receive their 
nerves from many small centers, or “little brains,” 
which are located wherever they are needed in the 
body. These small centers and their nerves are called 
the sympathetic nerves, because they join all the organs 
in such manner that life goes on, and so that one part 
can not suffer without the sympathy and aid of all the 
other organs. 
Touch.—The hand has more nerves of feeling in its 
skin than other portions of the body. Persons who 
are blind use the fingers in touching the raised letters 
of their books, and learn to read in this way. 
Smell.—We smell things with the delicate nerves on 
the inside of the nose. These nerves come directly 
from the brain into the nose for this purpose only. 
It is believed that in smelling any thing there are tiny 
particles that come from the object into the nose and 
touch the nerves of smell. 
Smell helps us to choose healthful food and drink, 
and to know when the air is impure. It is unsafe to 
use food or drink, or to breathe air that has a bad odor. 
Taste.—We taste with the nerves of the mouth. 
Some of the nerves of the mouth simply feel things, 
while others are used in tasting. The nerves of taste 
come directly from the brain and end on the rough 
surface of the tongue and in other parts of the mouth. 
When any substance is dissolved in the saliva and 
absorbed into the lining membrane of the mouth, the 
tiny particles thus absorbed touch the ends of the 
nerves and produce taste. We can only taste such 
things as can be dissolved in the saliva. Gold, silver, 
glass, and many other substances have no taste because 
the saliva can not dissolve them. YOUTH’S TEMPERANCE MANUAL. 
Taste helps us in the choice of our food. We should 
not eat any thing that has an offensive taste. Whole- 
some food usually has a pleasant taste. But some 
poisons are pleasing to the taste. 
We must not eat things simply because we like 
them. Substances of very strong or burning taste de- 
stroy the delicacy of these nerves. 
Tobacco is very strong, and partially deadens the 
nerves of taste. Persons who chew tobacco can not HOW WE FEEL. 
123 
taste delicate flavors. For this reason they are usually 
disposed to overseason their food. This only adds to 
the harm already done by the tobacco. 
Alcoholic drink destroys the acuteness of the nerves 
of taste. If any one holds weak alcohol in his mouth 
for a short time, he can scarcely taste any thing after- 
wards until the effect of the alcohol has passed off. 
Pain.—If the nerves are injured, or are too greatly 
excited in any way, the feeling they cause is painful. 
Our dread of pain makes us careful to avoid injury. 
If any part becomes diseased, we usually have pain in 
it because the nerves are sore. The pain frequently 
shows us where the disease is, and causes us to try to 
relieve it. If we use any part too roughly, or for too 
long a time, we have pain in it. Pain is a sure sign 
that we are or have been doing wrong. 
Care of the Brain.—The brain and nerves are 
easily injured by wrong use or overwork. They wear 
out rapidly, and, like all other parts, depend upon the 
blood for nourishment and repair. The brain requires 
more blood than any other part. To be well, the 
brain must be nourished by pure blood, fresh air, and 
good food. To be strong, it requires exercise of both 
body and mind. We must think and study, work and 
play; but not too hard nor too long at a time. 
After we use the brain it needs rest. Overwork, loss 
of rest, long sickness, great anxiety, or continued ex- 
citement, will weaken the brain. The brain may be- 
come so weakened or diseased that the person loses 
the right use of his mind, and we say he is insane or 
crazy. When a man is insane, that which is wrong 
may appear to him to be right. He may even try to 
take his own life or to kill his best friends. 124 
YOUTH S TEMPERANCE MANUAL. 
The best rest for a tired brain is sound sleep. During 
sleep the brain is relieved from work, and the blood re- 
pairs it for new service. But sleeping in close rooms 
will not rest the brain, because it is not supplied with 
pure air and pure blood. 
Persons who use the brain much need much sleep. 
Children need more than older persons because they are 
growing. Change of work partially rests the brain. 
If the brain is tired with hard study in school, we can 
rest it by outdoor play. 
The brain is easily injured by blows on the head and 
neck. Persons should never be struck about the face or 
head. A slight blow on the head may prove fatal. 
Alcohol and the Nerves,—Alcohol, passing from 
the stomach into the blood, is quickly swept through 
the system and brought into contact with the nerves, 
which it paralyzes in proportion to the amount taken. 
Alcohol has a greater attraction for brain and nerve 
matter than for any other part of the body. In cases 
of death from alcohol, more of the poison is often 
found in the brain and nerves than in any other organs. 
Enough has been found in the brain to burn and to 
dissolve camphor. Small blood-vessels are very nu- 
merous in the brain, and they are soon distended and 
gorged with blood after alcohol is drank. This excites 
the mind to work, but the quality of the work is unusu- 
ally poor, for the mind can not exercise close attention 
or good judgment.* Reason and conscience usually fail 
* Dr. B. W. Richardson tells the story of a boat race, rowed 
by well matched men. But one of them took two sips of whisky 
at starting, and was not able to use such good judgment or rivet 
his attention on his rowing so closely as his opponent, and in 
consequence lost the race. Normal Brain, All Convolutions Sound. 
Effects of Alcohol upon the brain of a boy seventeen years of age. The whole or- 
gan and its membranes and vessels were AFFECTED, He COMMENCED TO DRINK WHEN HE WAS 
ONLY TWELVE YEARS OF AGE. HOW WE FEEL. 
125 
first in the drinker. The will is then affected. A single 
drink of alcohol may weaken not only the judgment, 
but the will which controls the actions and emotions. 
A person who is only slightly under the effect of any 
liquor is often noisy, and may do things he would con- 
demn when perfectly sober. If more alcohol is taken, 
the voice of conscience and reason is silenced. The 
words of such a drinker are then apt to be still more 
offensive; his conduct is often dangerous until his brain 
and nerves become so deadened that he has no control 
over his muscles, and complete insensibility follows. 
He is then said to be dead drunk. The continued use 
of alcohol permanently injures the power to will, and 
to carry out the purposes of the will. But the en- 
feebled will yields to the temptation to drink as appetite 
increases, until all sense of right and wrong is gone. 
The kind and noble may thus become brutal and self- 
ish, and ready to commit any crime. The brain and 
whole nervous system are poisoned. A fearful disease 
called delirium tremens, or trembling madness, often 
ends with death the story of the effects of alcohol upon 
the human system. Most of the criminals in our jails 
and penitentiaries have been brought there by alcohol. 
Hereditary Effects of Alcohol.—As alcohol is a 
brain poison, it frequently causes insanity. The drink- 
ing habits of parents often cause idiocy in their 
descendants, involving not only their children, but 
grandchildren. When these results fall short of in- 
sanity or idiocy, children frequently inherit diseases of 
the brain and nerves as well as badly balanced mental 
and moral natures. An appetite for alcoholic liquors, 
and a naturally weak will with which to control it, are 
other legacies from this cause, often descending from 126 
YOUTH’S TEMPERANCE MANUAL. 
one generation to another.* Dr. B. W. Richardson 
says: “The drink craver is almost always a falsehood 
teller, and this tendency to untruthfulness descends to 
his children.” Thus, a person who begins to take alco- 
holic drinks runs the risk not only of blighting his own 
life, but that of his children and his grandchildren. 
Other Narcotics.—Tobacco contains a narcotic 
poison. A person soon forms an appetite for it, and 
thinks he can not do without it. He has a craving 
that nothing but tobacco will satisfy, while it injures 
both brain and nerves. 
Opium.—From the unripe seed-vessels of the white 
poppy is extracted a thick juice called opium. When 
dried, it forms a gum that may be smoked or chewed 
like tobacco. The effect of opium is that of a narcotic 
poison, producing giddiness, drowsiness, and stupor, 
which ends in death if a sufficient quantity is taken. 
Its continued use in small quantities leads to weakness 
of the muscles, failure of the nervous system and also 
of the digestive organs, to such an extent that the per- 
son sometimes dies of starvation. Opium, and other 
drugs prepared from it, are often given by doctors to 
relieve pain and cause sleep. 
Like alcohol, opium has the power to create a craving 
for itself that often proves irresistible. Persons who 
once form the habit of taking opium rarely quit its use. 
It weakens and degrades the mind in the most alarm- 
ing manner, ruins the health, and in sufficient quanti- 
ties will destroy life. 
Morphine.—Opium owes its poisonous properties 
largely to the presence of a powerful narcotic substance 
* See Heredity of Alcohol, by Dr. Williard Parker. HOW WE FEEL. 
called morphia, commonly known as morphine. Chem- 
ists find from ten to thirteen parts of morphia in a 
hundred parts of opium. Its effects are the same as 
those of opium, except that it does not so soon attack 
the digestive organs. The morphine habit, once formed, 
is one of the most difficult of all narcotic habits to 
break, and quickly ruins its victims. 
Soothing Syrups.—Patent medicines largely adver- 
tised as “Soothing Syrups” to cause sleep in infants, 
are often made from poppies or other substances having 
narcotic properties. A few doses of some of these 
have been known to cause the death of young children. 
No medicine to produce sleep in infants should ever be 
used except by the advice of a doctor. 
Absinthe is an oil distilled from wormwood. It has 
a marked effect upon the nervous system, producing 
headache, giddiness, and other symptoms of brain dis- 
order. A drink called absinthe is made by mixing 
this oil with alcohol and some other substances. The 
effects of this drink are those of a narcotic poison, re- 
sulting in loss of intellect, general paralysis, and death. 
Dr. Magnam states that epileptic attacks are specially 
referable to the use of absinthe. 
Questions and Answers. 
What is the nervous system ? The part of the body that con- 
trols all the other parts. 
What are its parts ? The brain and nerves. 
Of what is it composed ? Of soft and pulpy gray and white 
matter. 
What is each kind for ? The gray is collected into centers to 
receive and send messages; the white forms the nerves for carry- 
ing the messages. 128 
YOUTH’S TEMPERANCE MANUAL. 
What is the brain ? The great nervous center filling the 
skull. 
How is it described ? It is a soft, egg-shaped mass, weighing 
about three pounds, and covered with wrinkles. 
How is it divided ? Into right and left hemispheres, joined 
at the base. 
What are its parts ? The cerebrum, cerebellum, and medulla 
oblongata. 
What is the cerebrum ? The large, upper portion that is used 
in thinking. 
What is the cerebellum ? The small, lower portion used in 
controlling the muscles. 
What is the medulla oblongata ? The portion that unites the 
other parts and joins them to the spinal cord. 
What is the spinal cord ? The large nerve that extends from 
the brain, and lies in the backbone. 
What are the nerves ? Branches from the spinal cord leading 
to all parts of the body. 
What are sensory nerves ? The nerves that end in the skin, 
and that convey feelings to the brain. 
What are motor nerves ? The nerves that join the muscles to 
the brain, and that we use in moving the muscles. 
What are sympathetic nerves ? The centers and nerves that 
control the action of the vital organs. 
What is touch ? The sensation the mind gets from the skin 
when it comes in contact with any thing. 
What is smell ? The sensation of odor we get from the 
nerves of the inside of the nose. 
What is taste ? The sensation we get from some of the 
nerves in the mouth. 
What is pain? The feeling that comes from injury to our 
nerves. 
What is necessary in order to have a healthy brain ? Pure 
blood, pure air, and good food. 
How may we make the brain strong ? By exercising it and 
resting it properly. 
How is the brain rested ? By good sleep and change of work. 
What may cause us to lose the proper use of the mind ? 
Overwork and the use of alcohol. HOW WE FEEL. 
129 
Why should persons not be struck on the head ? Because 
even a slight blow may injure the brain. 
How does alcohol affect the nerves ? It tends to paralyze them. 
What property in the alcohol causes this ? Its narcotic quality. 
Why do persons who use alcohol or tobacco desire highly 
seasoned foods ? Because the nerves of taste have been blunted 
by these narcotics. 
Why does alcohol so seriously affect the brain and nerves ? 
Because an unusually large proportion of it goes to those organs. 
What is the effect of alcohol on the small blood-vessels of 
the brain ? They soon become gorged with blood after alcohol 
is drank. 
How does this affect the mind ? The mind is excited. 
What is true of work done under such excitement ? It is 
poorer in quality than that done when the mind is in a natural 
state. 
What faculties of the mind are weakened by alcohol ? The 
sense of right, judgment, reason, and the power of giving close 
attention. 
What is true of persons slightly under the effects of any 
alcoholic liquor? They are often noisy, and say and do things 
which they would condemn when sober. 
What is the consequence if more liquor is taken ? The per- 
son is liable to be still more offensive in his words and actions. 
Not only his reason, but his conscience is silenced. 
What is the condition of the nerves and brain of a person who 
is dead drunk ? They are so deadened that he has no control 
over his muscles, and complete insensibility follows. 
How does the continued use of alcohol affect the will ? It 
greatly weakens the power to make and to carry out any good 
resolutions. 
What is the effect of alcohol upon the moral sense of the 
habitual drinker ? He becomes indifferent to duty, selfish, un- 
kind, and often brutal, and ready to commit the worst crimes. 
What fearful disease often ends the life of the drunkard ? 
Delirium tremens, or “trembling madness,” 
What is true of alcohol and insanity ? It is the chief cause 
of insanity. 
How do the drinking habits of parents affect their children ? 130 
YOUTH’S TEMPERANCE MANUAL. 
Such habits in parents often cause idiocy, epilepsy, insanity, or 
badly balanced mental and moral natures in their children and 
children’s children. 
What is often true of the alcoholic appetite ? An appetite for 
alcoholic liquors, and a naturally weak will with which to control 
it, often descend from one generation to another. 
What does Dr. B. W. Richardson say of the drink craver ? 
He says that the drink craver is almost always a falsehood teller, 
and this tendency to untruthfulness descends to his children. 
What double risk does a person take who begins to drink any 
alcoholic liquor ? The risk of blighting his own life and that of 
his descendants. 
What is tobacco ? The dried leaves of a plant. 
What does tobacco contain ? A depressing narcotic poison. 
What is generally true of the tobacco appetite ? It weakens 
the will until it becomes the master of the individual, who can 
not then give it up. It often leads to a craving for alcohol. 
What is opium ? A gum taken from the seed-vessels of 
poppies. 
What is the nature of opium ? It is a narcotic poison. 
What are some of the effects upon the nervous system ? It 
deadens the nerves and brain, causing stupor that ends in death 
when a sufficient quantity is taken. 
What is true of its continued use in small quantities ? It will 
weaken and degrade the mind, ruin the health, and shorten life. 
What is true of the craving for opium ? The craving for this 
drug, like that for all narcotics, is easily formed, and so hard to 
resist that it is rarely overcome. 
What is morphine ? A narcotic poison that is extracted from 
opium, and possesses its dangerous characteristics. 
What other dangerous forms of opium should be avoided ? 
Preparations of opium called “Soothing Syrups,” that are often 
given to infants, greatly endangering their health and lives. 
What is absinthe ? It is an intoxicating fluid made from oil 
of wormwood and alcohol. Its effects are those of a narcotic 
poison. 
What should we remember of all narcotics ? That they are 
treacherous and dangerous, and that we should never form the 
habit of taking them. CHAPTER XIII. 
HOW WE SEE. 
We see with the eyes. In seeing things we do not 
have to feel them as we do in touching, tasting, and 
smelling. The objects may be a great distance from 
us, yet we can see them. 
We see things by the light which comes from them 
to us. Light is not a substance sent off from objects, 
but is generally believed to be waves in the ether that 
fills all space; these waves pass off in all directions in 
straight lines from luminous bodies. The stars are 
many millions of miles from us, yet their light is 
brought to us by the ether that fills the region between 
them and us. 
The light from the thing that we see comes into the 
eye and forms a small image, or picture, of the object 
on the inside of the back portion of the eye. The 
crystalline lens, which is in the front part of the eye, 
brings the lines of light together to form an exact but 
very small image of the object on the retina in the back 
part. A whole landscape may be pictured in the eye 
on a space not larger than the nail of the little finger. 
The nerves of sight are called the optic nerves. They 
lead from the retina to the brain. The mind learns of 
the image in the eye by the sensation which these 132 
YOUTH’S TEMPERANCE MANUAL. 
nerves cause in the brain. .Ex- 
perience teaches the mind to judge 
of the proper size and position of 
the real object from 
this sensation produced 
upon the brain by its 
minute image on the 
retina. 
The sense of sight 
guides us in moving 
among the things / 
that surround us; 
it guards us by 
showing us dan- , - 
ger; it enables us 
to find what we / 
wish; it gives 
us the shape, 
color, and dis- 
tance of ob- 
jects, and helps 
us to become 
educated. 
The eye-ball 
is nearly round, and about an inch in diameter. It has 
three coats that form its walls: (i) The sclerotic is the 
outer coat, and is white and tough; (2) the choroid is HOW WE SEE. 
133 
the middle coat, and is black and full of blood-vessels; 
(3) the retina is the inner coat, and contains the delicate 
nerves of sight. 
The front part of the eye is like a curtained window 
for admitting the light. The outside coat of this por- 
tion, the cornea, is clear; the second coat, called the 
iris, gives color to 
the eye, and has a 
round hole in its cen- 
ter called the pupil. 
The iris regulates the 
amount of light that 
goes into the eye by 
making the pupil 
smaller when the 
light is strong, and 
opening the pupil 
when the light is 
weak. (Fig. 14.) 
Fig. 14. 
Section of the Eye.—l. Optic Nerve. 2. Retina. 3. Vit- 
reous Humor. 4. Crystalline Lens. 5. Aqueous Humor. 6. 
Cornea. 7. Iris. 8. Pupil. 
The ball is filled with three kinds of clear, jelly-like 
substances called humors: (1) The humor in the front 
is called the aqueous, because it is like water; (2) the 
second is just behind the pupil, and is called the crys- 
talline lens, because it resembles crystal and has the 
shape of a lens; (3) the humor that fills the back por- 
tion is called the vitreous, because it is glassy in ap- 
pearance. 
The eye is protected in many ways. A bony arch 
surrounds it, and shields it from blows, except in front. 
The brow and lashes shade the eye, and help to pre- 
vent the perspiration from running into it. 
The lids close over it in sleep, and shut quickly if 
there is danger of any thing striking the ball. 134 
YOUTH’S TEMPERANCE MANUAL. 
The under side of the lid is covered with nerves, 
which feel the least speck that gets under the lid or on 
the ball. 
The tears flow upon the ball to keep it wet and clean, 
and to help to wash out any thing that may scratch or 
otherwise injure the ball. 
The eye rests upon a soft, fatty cushion, behind and 
beneath it. 
The Care of the Eye.—We should not strain the 
eyes nor make them tired by doing fine sewing, or read- 
ing small print im a dim light. If the eyes smart or 
burn, they need rest. We should shield them from 
very brilliant lights, and should not allow a strong light 
to shine directly into the eye. 
In reading, the light should come upon the page 
from the rear or side of the person. This will light the 
page and shield the eye. 
We should hold the book at least a foot from the 
eyes. To hold the book very near tends to make us 
near-sighted. We should not rub the eyes. If any 
thing gets under the lid, we should let the tears wash it 
out. Rubbing and wiping the eye inflame it. 
We may improve our eyes by proper and careful 
use. By noticing what we see, the eyes will become 
sharper. Practice in judging size, direction, distance, 
and color will make our eyes quick and accurate. 
Alcohol injures the delicate nervous surface of the 
retina upon which the image of all objects we look at 
is first impressed. All the senses, but particularly 
sight, are blunted by small doses of alcohol. 
Tobacco smoke also injures the eye. It causes an un- 
due opening of the pupil, confusion of vision, bright 
lines, specks, and long retention of images on the retina. HOW WE SEE. 
135 
Questions and Answers. 
How do we see ? With the eyes. Light from an object forms 
a small, bright image of the object on the back part of the inside 
of the eye, which causes in the brain the sensation of sight. 
How do we learn of the real object? By seeing the image of 
it in the eye. 
What is the name of the nerve of sight ? It is called the 
optic nerve, and leads from the eye to the brain. 
What are the coats of the eye ? The ball has three coats that 
form its wall; sclerotic, choroid, and retina. 
How is the front of the eye formed ? Like a window for let- 
ting in the light. 
What is the iris ? It is the colored curtain in front of the eye 
for regulating the quantity of light admitted. 
How does it do this ? By opening the pupil when the light is 
dim, and closing the pupil when the light is strong. 
What are the humors of the eye? The clear, jelly-like sub- 
stances that fill the eye. 
What humors are there ? Aqueous, crystalline, and vitreous. 
How are the eyes protected? By a bone around the eye, by 
the lids, the lashes, and the tears. 
How may we injure the eyes? By straining them on fine 
work, or by using them too long without resting them. 
How should the light fall on the book we are reading ? From 
behind us or from our side. 
How does alcohol affect the eye ? It injures the delicate 
nervous surface of the retina. It blunts all the senses, particu- 
larly sight. 
How does tobacco smoke affect the eye ? It causes the pupil 
to dilate, bright lines and specks to appear on the retina, and 
confusion of vision. CHAPTER XIV. 
HOW WE HEAR AND SPEAK. 
We hear with the ears. We do not touch the thing 
we hear, but the sound comes from the object to us 
and enters the ear. Sound is not substance, but con- 
sists of waves that are sent off from the sounding object 
and carried in all directions by the air. We hear the 
school bell by the sound that comes from it, through 
the air, to us. 
The sound enters the ear, and by moving the deli- 
cate nerves of the inner portion of the ear, causes a 
sensation which we call hearing. 
The nerves of hearing are called the auditory nerves; 
they connect the inner part of the ear with the brain. 
The most important use of hearing is that it guides 
us in the use of language. Children that are born 
deaf seldom learn to speak any language, because they 
can not hear. 
The ear has three divisions: (i) outer, (2) middle, 
(3) inner. The outer portion is the part we see, and 
the tube that leads into the middle part; this tube is 
about an inch long. The outer portion of the ear 
aids in catching the sound. 
The middle portion of the ear is a small room sepa- 
rated from the outer ear by a thin membrane that is HOW WE HEAR AND SPEAK. 
137 
stretched across the tube of the ear. This membrane 
is called the tympanum, or drum of the ear. The 
middle portion is 
filled with air, and 
has a curious chain 
of bones extending 
across it. (Fig. 15.) 
The inner portion 
is the real ear, 
which contains the 
nerves of hearing; 
the outer and mid- 
dle parts bringing 
the sound to the 
inner portion. This 
Fig. 15- 
Diagrammatic Section op Left Ear.—l. Concha. 2. Ex- 
ternal Canal. 3. Middle Ear. crossed by the Ossicles. 4. Inner 
Ear. 5. Petrous Bone. 6. External Membrane of the Middle 
Ear. 7. Eustachian Tube. 8. Auditory Nerve. 
part is surrounded by a strong, bony wall, and is filled 
with a fluid like water. The delicate nerves are moved 
by this fluid as the sound causes it to jar and move. 
We should keep the ears clean, but should not pick 
them with pins or sticks. We should avoid deafening 
sounds. We should not expose the ears to very great 
cold, nor to draughts of cold air. Under no circum- 
stances should any one be struck on the ear. 
Of the effect of tobacco on the ear, Dr. T. F. Allen 
says; “Two distinct affections of the ear are produced 
by the use of tobacco; one is an injury of the auditory 
nerve, causing a roaring sound and diminished acute- 
ness of hearing; the other a frequently recurring in- 
flammation of the middle ear.” 
The larynx is the curious box in which the voice 
is made. It is in the front part of the neck, below the 
back portion of the tongue, and at the upper end of 
the trachea. It forms a part of the air-passage to the 138 
YOUTH’S TEMPERANCE MANUAL. 
lungs. It is triangular in form, about two inches long, 
and an inch in diameter. (Fig. 16.) 
The vocal cords which make the sound are in the 
larynx. They are formed of folds of the membrane 
that lines the larynx. 
When we are not making a sound, these folds are 
loose and simply form the lining of the larynx; but 
Fig. 16. 
External View of the Left Side op the 
Larynx.—l. Front portion of hyoid bone. 2. 
Upper front edge of larynx. 3. Lower portion 
of larynx. 4. Second ring of trachea. 
Fig. 17. 
Cross Section op the Larynx above the 
Vocal Cords.—l. Right vocal cord. 2. Left 
vocal cord. 3. Cartilages to which the vocal 
cords are attached behind. 4. Front edge of 
the larynx. 
when we wish to make a sound, we draw upon certain 
muscles that stretch these folds across the larynx, so 
that the force of our breath against them causes them 
to vibrate and make the sound. (Fig. 17.) 
The sounds of the voice are made by the vocal 
cords. We can alter the cords in several ways so that 
they will make many different sounds. We also use 
the nose, tongue, teeth, and lips for changing these 
sounds, and for making the syllables and words of our 
language. Besides making the sounds of our voice, we HOW WE HEAR AND SPEAK. 
139 
also express our thoughts by the muscles of the face, 
and by signs that we make with the hands and other 
parts of the body. Persons who are deaf and dumb 
express their thoughts by “sign language.” To have a 
full, strong voice, we must have a full, strong chest, 
and speak with plenty of air in the lungs. 
We can improve the force and distinctness of the 
voice by proper exercises of the vocal organs in speak- 
ing. Singing, and reading aloud tend to improve the 
voice. 
The habitual use of tobacco often injures the quality 
and character of the voice. Smoking creates a reedy 
sound which hinders purity of tone, and renders the 
voice more or less grating to the ear. Chewing, by its 
exhausting effect on the salivary glands, causes the 
voice to become dry, hard, and bitter. 
Questions and Answers. 
How do we hear ? With the ears. 
What comes into the ears ? Sound from the object we hear. 
How does the sound affect the ear? The sound moves the 
delicate nerves of hearing in the ear so that we hear. 
Of what great use is hearing ? It enables us to learn to speak 
as we hear others speak. 
How many parts to the ear? Three: outer, middle, inner. 
Which contains the nerves of hearing ? The inner part. 
What are the outer and middle parts for? To aid in bringing 
the sound into the inner part. 
How should we take care of the ears ? Keep them clean, but 
not pick them. 
What should we avoid ? The ear should not be exposed to 
severe cold. It should not be struck in any way. 
How does tobacco affect the hearing ? It causes inflamma- 
tion and dulls the sense of hearing. 140 
YOUTH’S TEMPERANCE MANUAL. 
What is the larynx ? The box in which the voice is made. 
Where is it ? At the upper end of the trachea. 
What are the vocal cords ? The folds of membranes in the 
larynx that make the sound. 
What causes the sound ? We stretch the cords across the 
larynx so that our breath causes them to vibrate. 
How do we change the sounds? By altering the cords, and 
by using our tongue, lips, and teeth in speaking. 
How may we improve the voice ? By proper exercises in 
speaking, singing, and reading. 
How does the use of tobacco affect the voice ? Smoking 
creates a reedy sound, which hinders purity of tone, and chew- 
ing causes the voice to become dry, hard, and bitter. GLOSSARY. 
Ad-duc'tor-Longus. The large muscle that draws the leg in- 
ward. 
Al-bTno. A person who has no coloring-matter in the cuticle. 
Anhau-lar. Having the form of a ring. 
A-orTa. The large artery that conducts the blood from the left 
ventricle of the heart. 
A'que-ous. Like water. 
Au'di-to-ry. Pertaining to hearing. 
AuTi-cle. The upper cavity on either side of the heart. 
Bleeps. Having two heads. 
Bi-cus/pid. Having two points. 
Bron'cbi-al. Pertaining to the divisions of the trachea. 
Bron-chTtis. Inflammation of the bronchial tubes. 
Buc-qi-xia'tor. The muscle of the cheek. 
CapTl-la-ry. A very small tube resembling a hair. 
Car-bonTc At/id. An acid gas, composed of one part of carbon 
and two parts of oxygen. 
Car'di-ac. Pertaining to the heart. 
Car'pus. The wrist. 
Car'ti-lage. An elastic substance, firm but flexible. 
Cgr-e-bSlTum. The smaller portion of the brain lying in the 
lower, rear part of the skull. 
Cer'e-brum. The larger portion of the brain, filling the upper and 
front parts of the skull. 
Chest. The cavity containing the heart and lungs. 
Chlo/ral-hy/drate. A narcotic, used for allaying pain and produc- 
ing sleep. 
Chl6/ro-f6rm. A narcotic used for allaying pain and causing sleep. 142 
YOUTH’S TEMPERANCE MANUAL. 
Choroid. The middle coat of the eye-ball. 
Chyle. The juice formed by digestion of food in the intestines. 
CiavT-cle. The collar-bone. 
Co-caine'. A narcotic used for allaying pain. 
CoTon. The large intestine. 
CQn-vo-liPtion. A fold or wrinkle. 
Cor'ne-a. The outer coat of the front portion of the eye. 
Cor'pus-gles. Tiny bodies that give the blood its red color. 
CrysTal-line. Resembling crystal. 
Cuspid. Having one point. 
DePtoid. Muscle on the shoulder for lifting the whole arm. 
Dentine. The substance that forms the body of the tooth. 
Diph-the'ri-a. A disease in which a false membrane forms in the 
throat. 
Du-o-de'num. The first part of the small intestine. 
E-soplPa-gus. The tube that conducts the food to the stomach. 
EH-sta'chi-an Tube. The tube from the middle part of the ear 
to the throat. 
FeTnur. The thigh-bone. 
Fer-men-taTion. The changing of sugar into alcohol and carbonic 
acid gas. 
Fibber. A tiny thread. 
Fib'u-la. The outer bone of the leg. 
Front'al. Pertaining to the fore part. 
Gall. The bile. 
GSs'tric. Pertaining to the stomach. 
Gas-troc-neTni-us. The large muscle of the leg. 
Gland. An organ designed to separate certain fluids from the blood. 
Hu'me-rus. The bone of the arm. 
HxPmor. The contents of the eye. 
The bone at the base of the tongue. 
In-gPsor. A name applied to the front teeth. 
In-tes'tines. The canal leading from the stomach. 
I'ris. The colored coat in the front of the eye. 
Kidneys. Organs in the abdomen for purifying the blood. 
Lar'jmx. The box containing the vocal cords. 
Lig'a-ments. The tough membranes that bind the joints together. GLOSSARY. 
143 
Max-ilTa. The jaw-bone. 
Me-dulTa Ob-lon-gaTa. The body that joins the parts of the 
brain with the spinal cord. 
Met-a-car'pus. The body of the hand. 
Met-a-tar'sus. The body of the foot. 
Mu'cous Mem'brane. The coat that lines the air-passages, and 
the inside of the mouth, stomach, and intestines. 
My-oLdes. A name applied to the muscles of the neck. 
War-cotTc. Allaying pain, benumbing feelixrg, producing sleep. 
WTtro-gen. The gas that forms four fifths of the air. 
Oe-gipT-to Pront-aTis. The muscle upon the front and back por- 
tions of the head. 
Or-bic-u-larTs O'ris. The muscle surrounding the mouth. 
Or'gan. A portion of a living body designed to perform some par- 
ticular work in the life of the body. 
Os'si-cle. A tiny bone. 
ParLere-as. A gland adjacent to the stomach, which aids in 
digestion. 
Par'a-site. Living germs contained within other living beings. 
Pa-ri'e-tal. Pertaining to the wall of a cavity. 
Pa-rotTd. A name applied to the salivary glands near the ear. 
Pa-telTa. The small bone fitting into the knee in front. 
Pec-tor-alis. Pertaining to the chest. 
Pel'vis. The basin of bones which supports the trunk upon the 
lower extremities. 
Per-i-osTe-um. The membrane that covers the bone. 
PeTrous. Rock-like. 
PhaTanx. Any bone of the fingers or toes. 
Phar'ymx. The upper portion of the esophagus. 
Plasma. The watery part of the blood. 
Pla-tysTna My-oTdes. The broad, thin muscle on the front of 
the neck just under the skin. 
Pneu-mdTii-a. Inflammation of the air-cells of the lungs. 
Pro-na/tor. Applied to muscles that turn the hand with the palm 
down. 
Pso'as. A muscle of the loin. 
PulTno-na-ry. Pertaining to the lungs. 
Pu'pil. The opening in the iris. 
Py-16/rus. The opening from the stomach into the intestines. 144 
YOUTH’S TEMPERANCE MANUAL. 
RS'di-iis, The outer bone of the fore-arm. 
RScTum. The lower end of the colon. 
Rec'tus. Straight, erect. 
Ret/in-a. The inner coat of the back portion of the eye. 
Sa-lUva. The fluid that keeps the mouth moist and which wets 
the food. 
Sar-to'ri-us. A muscle of the thigh. 
ScapTi-la. The shoulder-blade. 
Scle-roUic. The outer coat of the eye-ball. 
Senfiso-ry, Pertaining to feeling. 
Ser-raTus. Notched. 
Ster'no CleTdo MasToid. The large muscle of the neck, in front. 
SteUnum. The breast-bone. 
Sub-lln/gual. Under the tongue. 
Sub-maxTl-la-ry. Under the jaw-bone. 
Su-pi-naTor. The muscle that turns the hand with the palm up- 
ward. 
Syn-o'vi-a. The fluid in the joints causing them to move smoothly. 
Tar'sus. The ankle. 
TenTpo-ral. Pertaining to the temples. 
Terffdon. The fibrous end of the muscles, joining muscles and 
bones. 
Ten'don of A-chiTles. The tendon that joins the heel with the 
large muscle on the back of the leg. 
Te'res. Round. 
Tib'i-a. The shin-bone. 
Tib-i-aUis anTi-cus. The muscle that lies along the tibia. 
Trihjgps. Muscles having three heads. 
Ty'phoid. Applied to fever of a low kind that affects the intestines. 
UlTia. The inner bone of the fore-arm. 
Vastus. Great. 
VSrfftri-cle. The lower cavity on either side of the heart. 
VUnoiis. Pertaining to wine. 
ViUre-ous. Like glass.