Preface

IN th is l ittle vo lume, the autho r has so ught to present ina simple, but comprehensive way, those facts wh ich are o f

greatest interest and impo rtance in relation to the structure,the functions , and the proper care and training o f the body.The sc ientific facts adduced are inaccord w ith the latest andmo st authentic researches . The interpretations o f facts and

the conclusions reached, the autho r trusts the reader w i l l findwo rthy o f careful study and earnest consideration, and in

harmony with the fundamental teach ings o f both nature andHo ly Writ.

The Apostle Pau l in his declaration, Your body is thetemple o f the Ho ly Gho st ,” simply gave expression to a factwh ich the most pro found scientific researches in the fu llestdegree corroborate. So far as the author is aware, th is workrepresents the first attempt wh ich has beenmade to make asystematic study o f the body and its care fromthe standpo into f Paul ’s declaration, wh ich is unquestionably the expressiono f a great tru th , the s ignificance o f wh ich has been for agesoverlooked.

To meet in advance a question wh ich may arise in the

minds o f some, i t may perhaps be proper to state here thatwh i le many references to Scripture have been made in thiswo rk, -it has beenno part o f the author’s pu rpo se to wri te atheo logical treatise, but simply to study man from a physiological standpo int ; hence, in the use o f the word temple,”

4 PREFACE

as it appears upon the title - page and innumerous places inthe work, the physio logical , or l iteral , sense is to be understood . That man, considered as a spiritua l temple, canbe suchin the fu l lest sense only whenhe is ru led by a w i ll wh ich isin complete accord w ith that o f h is Creator, is self- evident .Of the several senses, then, in wh ich the word is used inthe Scriptures and in common speech, one only is employedin th is work, as explained above.

Certain popular modern theo ries have inculcated the ideathat man, starting from a lowlv origin on a level with or

scarcely above that o f the brute creation, has gradually attainedto h is present development, supposed to be the h ighest therace has ever reached . After having gained almo st universalacceptance, these theories o f humandevelopment have inrecenttimes come to be regarded with growing skepticismby manyauthorities eminent insc ience and ph ilosophy, because o f theirutter fai lure to account fo r the origin o f man or the animalcreation and because o f the overwhelming accumulation o f

facts wh ich indicate that on the whole the human race isdeclining in vigor and stamina rather than advancing. The

blight o f physical , mental , and moral decadence is weigh ingheavily upon the human race in every land, in every stage o fdevelopment. Who le tribes o f menare becoming extinct, wh ilenew species o f maladies and new varieties o f known diseases are constantly making their appearance. Insanity, epilepsy, and imbecil ity have increased three hundred per cent infifty years . At the present rate o f increase, these defectiveswill in fifty years mo re constitute one per cent o f the entirepopulation. The race is rapidly go ing down.

This multiplication o f disorders and degenerates is the

PREFACE 5

natural resu lt o f perverted habits and the cu ltivationo f abnor

mal appeti tes . Civi l ized man has departed far from the

natural , the divine way o f l i fe . The increase o f disease, o fmental and moral infirmities, is but the natural resu lt o f thegro ss transgressions o f the laws o f man’s being wh ich havecome to be almost universal . Departing fromthe way o f l i femarked out for himby h is Creator, manhas sought out manyinventions , the so u l and body- destroying influences o f wh ichare clearly evident to the tho ught fu l observer.

It is the earnest hope o f the author that th is l itt le workmay serve as a beacon l ight to some who are seeking a betterway o f l i fe ; that it may make clear to those who peruse itspages that there is no confl ict between true science and truerel igion, but that sound science canno t be irrel igious no r truerel igion unph ilomph ical ; that to be tru ly spiritual is to bein the h ighest sense natural ; that man i s not to tally depravedand turned over to the contro l o f malignant agenc ies , but isa ch i ld o f Heaven, a son o f God, the image and representat ive o f his Creator, placed in the world to stand as a ru lerand a prince, to subjugate everv force and every obj ect tonoble and divine purpo ses, and to wo rk out an eternal andf el icitous destiny through co - Operationwith the divine Spiritw ith in h im, wh ich created him, wh ich maintains him, wh ichheals h is diseases , wh ich shares h is gr iefs and so rrows and

al l his earth ly experiences , and wh ich is ever draw ing h imu pward toward heavenly and supernal ideals, supplying bo ththe incentive and the power requ isite fo r attaining to the bestin th is l i fe and inthe l i fe to come .

I f many o f the views presented in th is work diff er fromtho se wh ich the reader has previously entertained , the autho r

6 PREFACE

begs that they may not be rej ected without fair consideration;for although the sentences o f th is work have been somewhathurriedly penned in hours sto len frommuch - needed rest, theviews presented have not beenhastily formed, but are the outcome o f many years o f careful th inking and wide study o f

the fru its o f o thers’ th ink ing, and it is bel ieved wil l bear thetest o f carefu l and considerate scrutiny. I f th is vo lume shallbe the means o f awakening a few tru th - seeking men and

womento a clearer knowledge o f their divine originand theirnoble missionand destiny, and shal l serve to combat in evensome small degree the tide o f ignorance and error wh ich israpidly sweeping the race downward toward irretrievable ruinand ’

extinction, the author will feel amply rewarded for hiseff orts.

In conclusion, the author desires to acknow ledge h is indebtedness for many valuable suggestions and emendationsto A . T. Jones and Dr. E. J . Waggoner, as well as otherfriendly critics, who have carefu lly read the wo rk, either inthe manuscript or inproo f sheets . I . H . K.

$ANUARY 1, 1903 ,

BATTLE CREEK,MICE .

Contents

TH EMYSTERY or LIFEThe Bro therhood o f Being— God’

sMultiplicationTable—Li feNo t a Blind Fo rce— Divinely Instructed Bu ilders—Wonderful

Animal Intelligence Marve lo us Intelligence Mani fested by

Plants— The Strange Instincts o f Carnivo rous Plants— In

tel ligence in the Inanimate Wo rld—Gravitation, the Evidenceo f a Universal Uni fying Intelligence—The Infinity o f Power— The H iddenFo rces ina Snowbal l—The EnergyMani festedinSnow and Rain— God the Explanationo f Nature— Infinite

Intelligence a Personal Being Sons o f God Not Far fromEvery One o f Us

”—What IsMan?A GENERAL VIEW or TH E TEMPLE

A House No t Made with Hands — The Compo sition o f

H uman Dust— Can Atoms Think ? — The Divine Masterpiece— Creationa Continuous Process—The Structure o f the

Temple— The Smallest Animals Feeling without Nerves,Movement witho utMuscles, Breath ing without Lungs, Digestionw itho ut a Stomach— Larger Animal Fo rms— The LivingElements Which Fo rmthe Tissues Living Threads— TissuesWhich Thinks, Feel, and Work— Gland Cells—A Physio log

ical Puzzle —The Blood Cells—The Temple Furniture Fitly$o ined Together — The Unity o f the Body— Evidence o f a

D ivine Intelligence with inthe Body Instinct the Vo ice o f God.

TH E MA INTENANCE or TH E TEMPLEThe Vital Fire— The So urce o f Bodily Heat— Bodily Wear

and Tear fromWo rk The D ivine Sto res o f Life and Energy— Stored Sunlight— Light D ivine Energy—The Bread o f

H eaven— The Elements o f Food—z Starch Sugar— Dex

trin Fats Albumin Peptogens Man’s Natural D ietary.

TH EMIRACLE or D IGESTION

The Organs o f Digestion—Five Food Elements, Five D igestive Organs, and Five D igestive Flu ids What the Saliva Does— The Wo rk o f the Gastric $u ice— Wo rk Perfo rmed by the

Bile— The D igestive Wo rk Done by the Pancreatic $u iceThe Actiono f the Intestinal $u ice—Other Uses o f the D igest

7

8 THE LIVING TEMPLEive Flu ids— Evidence o f Divine Intelligence in the DigestiveProcess— Creative Power Manifest in Digestion— Why the

Stomach Does No t D igest Itself .TH E TRANSFIGURATION or FOOD

TheMiracle o f the Co rnFie ld Mou th Digestion— Tho rough

Chewing aMatter o f Greatest Conseq uence Pawlow’

s Interesting Experiment— The Remarkable D iscoveries o f Ho race

Fletcher Stomach Digestion Peptogens Biliary DigestionIntestinal D igestion Absorption Liver D igestion Cir

culation o f the Digested Food— Assimilation.

D IETETIC S INSThe D ivine Way inD iet Pure Food the Light o f the BodyLiving Tissues Transparent God Feeds the Wo rld Barbarous Temple Bu ilding Eating fo r D isease The Selection o f

Food Cereal Foods and Legumes Bread Wheat Co rn

and Oats Rye and Barley R ice Peas, Beans, and LentilsFru its Green Fru its Fru it Acids Erroneo us No tions

abo ut Fruits Predigested Food Elements in Fru its Fruit$u ices Destroy Germs TheMedicinal Use o f Fru its FruitSo up Fru it Cure o f Constipation The Fru it Diet Fru it3. Cleansing Food— Bananas— The Apple— The Pear—Peachesand Aprico ts Cherries The Plum The Fig The Pineapple The Strawberry Nuts The Almond The PecanThe Walnut The Filbert The Peanut The Chestnut

The Cocoanut Vegetables Food combinations The Po tato—The Tomato Milk Milk Germs— D iseases Due toMilkCow

’

s Milk No t an Essential Food Buttermilk ButterGerms Cheese Cheese Germs— The Use o fMilk by Savages VegetableMilk Milk and Cream fromNuts Eggs.

SHALL WE SLAY TO EAT ? .

Herbivo rous Animals So - called Carnivo ro us Animals No r

Originally Flesh Eaters Plants the Food Producers— The

Vegetables Sto res, the Animal Uses, Energy— Flesh EatingTends to Degeneracy Flesh Eating Weakens the De fenses o f

the Body— D iseases R esu lting fromthe Use o f Flesh FoodsTapeworm Fish Subject to Tapewo rm— Tapewo rmInfectionamong Dogs— The Deadly Trichinae— Tuberculo sis from the

Flesh o f Animals —Typho id fromOysters Hog Cho lera from

THE LIVING TEMPLELard—Meat Eating a Cause o f Go ut and Bright’s D iseaseFlesh Eating and Cancer Flesh D iet and Epilepsy—The Ethics o f Flesh Eating Biblical Flesh Eating— The Original Bil lo f Fare— The First Permissionto Eat Flesh— The Permissionto Eat Flesh Care fully Restricted— The Li fe Is in the Blood—Flesh Permitted as anEmergency Diet May Christians EatFish ? — Physio logical Objections to the Eating o f Blood.

TH E NATURAL WAY IN D IET .

Hygienic Cookery— Why Fats Render Food IndigestibleObjectionable Vegetable Fats— Chemical Bread RaisersMischie fs Arising f rom the Use o f Vinegar— Condiments the

Cause o f GinLiver— Cane Sugar a Cause o f Disease — Dex

trinized Cereals $wieback Grano la Grano se Browii ed

R ice Crystal Wheat Pro tose Malted Nuts Toasted

Wheat Flakes, Grano se, and Co rn Flakes— Raw FoodsHasty Eating— The Daily Ration— How to Arrange a Billo f Fare— Uric Acid— Balanced Bills o f Fare— Drinking

'

at

Meal s— Inj ury fromMineral Waters— Too Freq uent Eating— Irregu larity inTime o fMeals— Eating WhenExhausted— Vio let Exercise— Too Great a Variety at Meals— The

Temperature o f Food— Water Drinking— The Purest Water.

TH E HEART AND TH E BLOODA Living Pump— The Heart and the Blood Vessels— The Sys

temic Circulation— The Lung Circulation— The Po rtal Circu lation— The Lymphatic Circulation— The Battle in the

Lymph Glands— How the B lood Is Circulated— The PulseThe Regu lation o f the Blood Supply— The Mystery o f the

Heart Beat—The Power beh ind the Heart— The BloodThe Life inthe Blood— The Creating Power o f the BloodThe Heal ing Power o f the Blood— The Compo sition o f the

Blood— A CirculatingMarket— The Blood Cel ls MarvelousCreative Activity— The Red Blood Cells— The White BloodCells, o r Leucocytes— How the Blood Cells Combat GermsGodMani fest in the Flesh — How the Wh ite Cells DestroyMalaria$Germs— The B lood Serum Pure and Impure Blood— The Relationo f Food to Blood Purity Blood Po isoning byAlcoho l and Other Drugs— The Skin and the Blood— BloodBu ilding— B lood- bu ilding Foods— How Co ld Baths Improvethe Blood— How to Strengthenthe Heart.

10 THE LIVING TEMPLEWHAT TO Do IN CASE OF SUDDEN ILLNESS OR ACCIDENT . . 27 I

Fainting Hemo rrhage Hemo rrhage from the NoseBleeding o f the Gums— Hemo rrhage o f the Lungs— H emo rrhage from the Stomach— Hemo rrhage from the BowelsSunstroke Insect Stings A Bru ise Burns Wounds

The Dressing o f Wounds Sprains.

TH E BREATH OF L IFE .

Proper Breathing— The Use Of the Abdominal Muscles in

Breath ing— The No rmal Type o f Respiration inMen and

Women— The Two Breaths— W'

hy Ventilation Is R equ ired— The Rate at Which Air Is Needed How R espirationAidsthe Circu lation— Breathing and D igestion— R espirationDuring Sleep— Vital Capacity Cultivating Lung Capacity—WhyWe Breathe WhenAsleep.

DANCERS IN TH E AIR, AND H ow To AVOID TH EMBreath - Contaminated Air— Fo u l Air Outlets— The Ventilat

ing Shaft— Coal Gas Po isoning— Ventilation o f S leepingRooms— Draughts No t Necessarily Dangero us— Sleeping in

Co ld Air— Dust Germs— D iseases Due to Germs How

Germs Kill— The Marvelous Defenses o f the Body— GermsNo t a Direct Cause o f D iseases— H ow to Combat GermsD isinfectants D isinfection D isinfection w ith Fo rmal inD isinfection o f Clo thing— Disinfection o f the Hands— Soap

as a Disinfectant— Sunlight and D iff used Dayl ight DestroyGerms— How to Study Germs— Are Germs Use ful ?

TH E SK IN AND TH E KIDNEYSThe Structure o f the Skin— The Temperature Nerves— The

Wonderfu l Properties o f Light, and Its Eff ect upon the SkinSkinTraining— TheMorning Bath— The Cleansing Bath.

How TH E TEMPLE Is WARMEDThe Amo unt o f Body Heat Produced— R egu lationo f the BodyH eat— The Cause o f Chill— The Regulationo f Heat LossCoo ling o f the Body by Perspiration— Fever.

TH E CLOTH ING OF TH E TEMPLEThe Properties o f Diff erent $ Clo thing Materials— The Best

THE LIVING TEMPLE 11

Material fo r Underclo thing— White Garments Pre ferable to

Co lo red— Eq uable Clo thing Essential to Health — Usefu lH ints Respecting the Clothing— Common Evils in the Cus

tomary Dress o f Women— Waist Constriction Some Interesting Observations— The Defo rmities o f Civilized WomenSavage Fashions— The Barbarity o f PopularModes o f Dress

— Diseases Due to Fashionable Dress Eff ect o f Waist Constriction upon the Kidneys— Displacement o f Vital OrgansDue to Waist Constriction—Men Su ff er as Well as Women— Crippled Breathing— Why Woman Is

“the Weaker Ves

se l — Why Many Women Su ffer— The Ordinary Mode o f

Dress Inartistic— The Far- reachingMisch ief fromErro rs in

Dress— ReforminDress aMoral Obligation.

How To BE STRONGTwo Kinds o fMuscles— The Services Rendered the Body bythe Muscles How Muscles Act— Fatigue— Secondary Fa

tigue — A Day's Wo rk— Exercise and Respiration— Exercise

Assists D igestion—Muscular Development— Ro und Sho ulders and Flat Chest— Co rrect and Inco rrect S itting Attitudes—Exercises to Promo te General Health and DevelopmentThe Amount o f Exercise Requ ired— Estimation o f the Work

Done inTaking Exercise.

TH E BRAIN AND TH E NERVESFeeling Cells and Wo rking Cells— The Basal Ganglia— How

Habits Are Fo rmed R eflex Nervo us Action— AutomaticNervo us Action— The Sympathetic Nervous System Con

scio usness, Intelligence— The W indows o f the Mind— SightPictu res— How Eye Pictures Are Fo rmed— So und Pictures— The Sense o f Smell — The Sense o f Taste— The ProperFunctiono f the Sense o f Taste— Degradationo f the Sense o f

Taste— Perverted Tastes— The Skinand the Sense o f Touch

Memo ry How to Have a GoodMemo ry— Recent Interesting Discoveries abo ut Nerve Cells— The Influence o f Alcoho land Tobacco upon Nerve Cells Sleep— Insomnia NervePo isons A CommonCause o f Nervous Exhaustion How to

Have a Clear Head— The R elationo f D iet toMind and Char

acter Nerve Po isoning thro ugh Indigestion— The R e lationo fDiet to Intempe rance— R elation o f Glu ttony and ImpurityThe Reasoning Facu lty— How the HumanMind Difl'e rs from

12 THE LIVING TEMPLEMind inLower Animals HumanInstinct— The Law o f Life— The Ministry o f Pain— Pain a Natural Consequence, Notan Infliction Is There ThenNO Hope fo r the T ransgresso r ?

The Problemo f Heredity— How Are Individual Characteristics Transmitted ? — Personality— The Infinite Personal ityThe Intelligence D isplayed inthe Natural Wo rld Man’s Kinsh ip with HisMaker— The Two Wills InTune with the

Infinite ”— The Question o f Identity— The Sou l o fManI f aMan Die, Shall He Live Again? ” Somnambu lismHypno tism—Christian Science Pseudo Mind- Cure— RationalMind- Cure— Upli fting and Depressing Emo tions.

WH AT Is D ISEASE ?

The Rational Use o f Water Hydro therapy and Ho t WeatherCo ld Bathing— The Neutral Bath Sunstroke and Over

heating Stomach Diso rders— The Hydriatic Treatment o f

Typho id and Other Fevers— Usefu l H ints fo r the Lo cal Appl icationo f Water— A R etiring Bath—The Tonic Use o f WaterInflammations.

DRUGS WH ICH ENSLAVE AND KILLThe Evil Eff ects o f Alcoho l— Alcoho l Is a Chemical AgentAlcoho l Comes o f a Bad Family Alcoho l Is a Po ison to

Plants Alcoho l Is a Po isonto Animals Alcoho l Is a Po isonto Human Beings— Alcoho l Is a Narco tic— Alcoho l No t a

Food— Alcoho lic Degeneration— The Drunkard’

s Brain—TheDrunkard

’

s Stomach— The Stomach o f aModerate DrinkerThe Stomach o f a Hard Drinker— The Stomach inDeliriumTremens— The Effects o f Alcoho l uponD igestion— Alcoho licInsanity— A Drunkard

’

s Liver— Alcoho lic Consumption— Al

coho l vs. Strength — Alcoho l vs. Animal Heat— Alcoho l vs.

Longevity— Alcoho l No t a Stimu lant Eff ects o f ModerateDrinking— Alcoho lic Heredity Propo rtiono f Alcoho l inVarions Liquo rs— Bitters— The Medicinal Use o f Alcoho lAlcoho l Never Necessary— The Tobacco Habit— Tobacco Us

ing a Savage Custom— The Deadly Cigarette Appalling Statistics— Tobacco Using and Insanity— Legislation NeededTea and Co fiee Drinking Insidio us Po isons Po isons in theCup — Who lesale Po isoning — Tea Tippling and Drunkenness

Treatment o f the Cofi ee Habit.TH E QUESTION Box

Illu strations.

A COLONY OP WEAVER B IRDS NEST o r AMERICAN GOLDP INCH A CICADA FORTRESS BEAVER CONSTRUCT

ING A DAM.

WASPs BU ILDING PAPER CELLS A WASP’

S NEST NEST

OF TARANTULA HOME OF TRAP- DOOR SPIDER .

BOTAN ICAL CLOCK

AN IMAL AND VEGETABLE

CELL D IVIS ION . .

SALIVARY GLANDS LYMPH GLANDS PEPT IC GLANDSSTRUCTURE OF KIDNEY STRUCTURE OF L IVER .

BLOOD CELLS TH E HEART MALARIAL PARAS ITES .

TH E IMPRINT OF A HAND .

D IFFERENT FORMS OF

AN OR IENTAL MI LL— A SYR IAN MILL— AN INDIAN

MILL— AMExICANMILLSTRUCTURE OF A GRAIN OF WH EAT .

A VEGETAR IAN

COMPARATIVE ANATOMY OF TEETH .

MEASLY PORK PORK TAPEWORM BEEF TAPEWORMBLADDER

A SCENE IN TH E UN ION STOCK YARDS — A SLAUGI ITER

PEN

D IAGRAMOF TH E CIRCULATORY SYSTEMS — CAPILLARYCIRCULATION IN TH E WEB OF A FROG

’

S FOOT

TH E SPH YGMOGRAPH A SMOKER ’

S PULSE

B LOOD CELLS DESTROY ING GERMS .

H ow To STOP HEMORRH AGEBANDAGING

TH E VENUS DEMILO A FAS II ION - DEFORMED WOMAN . 348

13

14 THE LIVING TEMPLETH E EFFECTS OF TIGHT

EFFECTS OF TIGH T BANDS AND HEAVY SKIRTS .

D IAGRAMSHOW ING ABNORMAL POS ITION OF INTERNAL

CORRECT POSITION IN STANDING AND S ITTING .

NORMAL NERVE CELLS — NERVE CELLS IN$URED BY AL

COHOL

ABDOMINAL COMPRESS TI I E HEATING COMPRESS COLDCOMPRESS OVER TH E H EART— TH E HEAD COMPRESS . 501

TH E WET GIRDLE TH E FOOT BATH ROLLER CH EST

PACK — COLDMITTEN FR ICTION. .

WET- SH EET RUB

A HEALTH Y STOMACH — ULCERATED STOMACH — STOMAGE OF AMODERATE DRINKER — STOMACH IN DELIRIUMTREMENS .

A HEALTH Y L IVER NUTMEG LIVER FATTY LIVERINFLAMED LIVER HOBNA IL LIVER CANCER OF TH E

LIVER HEALTH Y KIDNEY FATTY KIDNEY

DRUNKARD’

S KIDNEY GIN KIDNEY FATTY HEART

HEALTHY MUSCLE DEGENERATEDMUSCLE.

TheMystery o f Life

OR ages men have sought to so lve the mystery o f l i fe.Ph i losophers have speculated, chemists and naturalists

have delved deep into the secrets o f matter, l iving and inertbut they have brought back only a report o f fathomless depthso f mystery, o f unknown and incomprehensible energies , toosubtle for the most del icate balance, too vast for apprehensionor expression, intangible, yet mighty inovercoming the forceso f the inanimate wo rld, and able to bu i ld up immense struc

tu res, such . as the giants o f the forests and the monarchs o fthe animal world, and equal ly active in the tearing asundero f mountain peaks, wh ich crumble beneath the disso lvingactiono f l ichens and mosses, and are spl it and pu lverized bythe wedge- l ike action o f the roo ts o f pines and o ther mountain trees .

The Brotherhood o f Being.

Th is wonderfu l l ife is active all about us in an infinitevariety Of forms ; in bird , insect, fish , reptile

, and all themil l ion creatures wh ich people the earth and sea , we recognize one common Life,— a kindred fo rce wh ich Springs inevery limb that leaps andmoves , wh ich throbs inevery beatingheart, thrills through every nerve, and quivers inevery brain.

W e beho ld also a l ike evident brotherhood or sisterhood o f

l i f e in vegetable fo rms, jo ining in one common family the

s tately cedars o f Lebanon’s rugged sides with the grasses o fth e plain, and the mo lds andmo sses o f the anc ient wall .

15

16 THE LIVING TEMPLEWh ile humanknowledge stands mute respecting the origin

o f l ife, investigation has gone far enough to Show that l ifeis one, that animal l ife and vegetable l i fe are not merelykindred lives, but are really one and the same.The mani festations o f l i fe are as varied as the different

individual animals and plants, and parts o f animated th ings .Every leaf, every blade o f grass

,every flower, every bird,

even every insect, as well as every beast or every tree, bearsw itness to the infinite versatil itv and inexhaustible resourceso f the one all - pervading, all - creating, all - sustaining L i fe.

As we go about pluck ing flowers and leaves, trampl ingUpon the grass, perhaps crush ing under our feet a score o f

ants, beetles, worms , or o ther humble creatures , we seldomstop to th ink o f the vast extent o f the abounding li fe aboveand al l about us . Th ink, for a moment, o f the grass, thatcommonest o f all plants . It is more interesting than it appearsto be , fo r the bo tanists have sorted out five thousand difl'erentspecies or more. What a magnificent carpet the green grassspreads over all the fertile earth in every clime where an

unencumbered so il is found, and every blade w itnesses to

active l ife, shaping and forming it down in the darkness o f

the so il , and push ing it up to the air and the sunl ight. And

then the leaves, 50 many that were they stripped from allthe trees , and Spread out upon the earth , a surface o f morethan forty - two mill ion square mi les wou ld be covered ; andyet no two leaves and no two blades Of grass have ever beenfound exactly alike .1 Calcu late the number o f blades o f grassin an acre, and in a square mile, and remember that everyone is a witness to the active presence o f the one infinite,abounding L i fe .

1 The au tho r once counted the blades o f dlfl‘

erent varieties o f grass growing onone

sq uare foo t o f a grassy bank , and foundmo re thanfou r hundred .

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18 THE LIVING TEMPLEsent forth to greet each rising sun, one grand, melodious,swelling no te o f praise. The thought is beau ti fu l ly expressedby Lowell :

Every clod feels a stir o f might,An instinct with in it that reaches and towers,

And, groping blindly above it fo r light,Cl imbs to a so u l ingrass and flowers.

God’sMu ltipl icationTable.

When au tumn comes, each tree , each shrub, each tinyplantlet, brings its sto re o f garnered energy in ripened seed ,in fru it, o r nut,— a l ittle bundle o f l i fe deftly wrapped and

sealed, carefu l ly prepared to serve its purpose inthe economyOf the world . Th ink o f the energy represented in all theacorns , all the wheat, all the corn, and al l the nuts and seedswh ich ripen in the sunl ight o f the late summer and earlyautumn days $ Each grain o f corn planted in the springtimehas beenmultiplied to several hundred grains . The farmermay carry h is seed cornto the field ina bag uponhis shoulder,but horses and wagons are needed to carry back the harvestin the fall . Th ink o f it $ each pound o f corn increased to

two , three, or four hundred, or even a thousand pounds .1Whence comes th is enormous, never- ceasing, inexhaustible

streamo f energy flow ing into the world through the mediumo f the vegetable kingdom? Th is is a question wh ich phi

lo sophy has sought in vain to fathom. But the mystery isnot so great as human philosophy has taught us . The real1 Each pound o f co rnrepresents more than seven thou sand units o f energy.

su ffi cient to l ift five milli onpounds one fo o t h igh . o r hal f a tonnearly amile h igh .

Mu l tipl ied by fou r hundred. thi s energy becomes sufli e ient to l ift two hundred wagonloads perpendicu larly to a heigh t o f onemile . Th is is one item inG od’

s mu l tipl ica~tiontable .

THE him o r A COLONY o r NEsT o r THE AMER ICAN GOLDPINCE .

WEAVER B IEDs.

FOETEEss CONSTRUC‘

I'

B D BY THE TowEE AMER ICAN BEAYEE CONSTRUCTINGBUILDING CICADA.

A DAM.

PAPER CELLS CoNsTRUCTED BY THE A WAsP’s NEST.

Po LISTEs.

THE UNDERGROUND LABYR INTH OF THE

NEST AND SUBTERRANEAN R ETREAT OPTRAF DOOR SPI DER

THE TARANTULA .

ANIMAL INTELLIGENCE 19

mystery is not in the fact, but is the outgrowth o f false rea

soning, inco rrect hypo theses, false premises, the attempt tomake facts conform to human theories , instead o f acceptingthe plain, simple teachings o f nature and the Word Of God.

Life Net a Bl ind Force.

Let us note that the operations o f l ife are no t blind, aimless , confused, uncertain, or indefinite, but uni form, logical ,intel l igent, sensible. When one looks into the processes o f

natu re, he is at once impressed with the infinite commonsense displayed ; he recognizes an intel l igence , a sense o f

fitnes s , o f propo rtion, o f adaptation, wh ich is l ike his own.

H e sees that the intel l igence mani fested in the activities o f

l iving things is akin to human intell igence. Let us no tice afew i llustrations .

Divinely Instructed Builders.

Consider, for example, the marvelous ingenu ity shownbyanimals and birds o f various species in the construction o f

their homes . What wonderfu l wisdom is displayed by the

or io le, and o ther birds , in the select ion Of su i table locationsfo r their nests $ What astonishing dexterity is exh ibited inweaving together the various materials employed intheir con

struction$ No te the wonderfu l mechanical skil l o f the beeinthe formationOf the cells inwh ich it sto res its sweet treasures . Observe the mechanical ski ll o f the mo le , the muskrat ,the beaver, and the various other bu i lders o f the woods andfields.

Wonderfu l Animal Intelligence.

How universal is the divinely implanted instinct o f motherlove. The most timid bird becomes marvelously courageou sand fearless in defense o f the l ittle hatchl ings in her nest .

20 THE LIVING TEMPLEIn Obtaining food,

in overcoming Obstacles, in extricatingthemselves fromemergenc ies , inescaping frompursuers, whathuman- like intell igence is mani fested by all the mil l ion tribesOf the animal k ingdom$ An eminent naturalist tel ls a sto ryOf a fox, wh ich , when pursued by hounds , threw its enemiesOff the scent by springing upon the back o f a sheep, and

cl inging fast, wh i le the frightened animal ran a suffi c ientdistance to break the trail wh ich the hounds were fo llow ing.

Doubling is a commondevice employed by hunted animals .Wo lves tire out their prey by driving the pursued animal ina circle and taking turns inthe chase . Partridges decoy dogsaway from their nests by fluttering near the ground as thoughwounded, to attract their attention, and after having ent icedthemto a safe distance, suddenly rise into the air w ith a no teo f triumph and defiance. Animals not infrequently assoc iatethemselves together, as do men, for defense against a commonenemy. Deer and bu ff alo have been known to surround apack o f pursu ing wo lves , and rush ing in upon them

,crush

them to death . In regions frequented by hunters , animalssoon learn the methods Of trappers and hunters , and becomeso dexterous inevading themthat humanendurance and witsare frequently taxed to the utmost to cope with them .

Marvelous IntelligenceManifested inPlants.

Inthe growth and habits Of plants, also , there is abundantevidence Of the presence Of th is universal Intell igence. Th i sis wonderfully seenin

.

the suddenawakening Of the vegetativel i fe o f earth inthe Springtime, answering the call o f the vernalsun, whose rays , creeping downthrough the clouds, wh isper tothe buried seeds and rootlets that the time has come to awakenfrom the long winter sleep , and enter upon the act ivities o f

the summer’s work. Th is marvelous Springtime resurrection

T$ME- KEEPING PLANTS 21

is to us such a commoncircumstance that we cease to wonderat it. It seems a matter o f course that the warmth and l ighto f the sunshould stimul ate plant l ife and growth, but how

and why? What is the diff erence betweenthe dead tree and

the l ive tree, between the l ive seed and the dead or blasted

A BOTANICAL CLOCK.

seed ? We say, L i fe has departed from the dead seed, butthis mere statement is not an explanation. The dead seedand the l ive seed look exactly al ike. In the Springt ime, thedead tree and the l ive tree mav resemble one ano ther so clo sely

s o

22 THE LIVING TEMPLEinoutward appearance that onlv an expert can tel l the di ff erence . One hears the call to activity, and responds ; the otheris deaf , because dead, l i feless .

Each plant comes forth at ju st the proper time . The trailing arbutu s blooms evenbefore the snow has left the ground .

W i ld roses come inJune ; other flowers come inAugu st, ando thers still later inthe year. Some flowers Openand close atregu lar hours Of the day, so that it is possible even to con

struct a bo tanical clock .

The attempt to explain, on purely physical grounds, thecurious fact that leaves always turn toward the l ight, the

sunflower even fo l lowing the sun with clo sest fidel ity fromsunrise until sunset , has utterly failed . An unerring Intelligence gu ides the plant to ho ld its leaves in such po sition asto receive , to the fu l lest extent , the V italizing light wh ichenergizes its cells , and carries forward the marvelous metamorpho sis by wh ich the gases Of the air and the so luble sub

stances brought up fromthe earth are transformed into wood,bark, leaves, flowers , and fru it .

The Strange Instincts o f Carnivorous Plants.

A strange, one might almost say a perverted , intel l igence ismanifested inthe order Of vegetable forms knownas insectivOrous, o r insect - eating plants . All plants need nitrogen, a substance wh ich is found inalbumin, and wh ich abounds inanimalforms Of all sorts , but is o ftenalmost entirely lacking inavai lable forms in the air and so il . Insectivo rous plants grow in

sandy or rocky places, or in bogs where almost no nitrogenis obtainable . It appears , then, that they capture insects onlybecause they are starved , and not because Of any particularl iking for th is mo st. extrao rdinary diet . When in captivity,and SIIppl ied w ith earth containing a suflicient amount Of

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24 THE LIVING TEMPLEw ings Of the wind . He sendeth the springs into the

valleys, wh ich runamong the h i lls . He watereth the billsfrom h is chambers : the earth is satisfied with the fru it o fthy wo rks The trees o f the Lord are fu ll Of sap ; thecedars o f Lebanon, wh ich he hath planted. He causeththe grass to grow for the cattle, and herb for the serviceo f man: that he may bring fo rth fo od out o f the earth .

”

Ps. 104 :3 , I o , 13 , 16, I4. H e giveth snow l ike woOl : hescattereth the hoarfrost like ashes . He sendeth out h is

word, and melteth them ‘

: he causeth h is wind to blow, and

the waters flow .

”Ps. 147 : 16, 18. Fo r he draweth up the

drops Of water, wh ich disti l in rain from h is vapo r ; wh ichthe sk ies po ur down and drop uponman abundantly. $ob

36: I , 27, 28, R . V .

G ravitation—The Evidence o f a Universal Unifying Intel ligence.

WhenNewtonObserved the apple fall ing froma tree, andset abou t wo rking out the princ iples wh ich govern the lawOf gravitation, he did not discover a new force or a new principle ; fo r men had known from the earl iest time that applesand o ther things fal l when released from a po int o f supportabove the earth . But Newtondiscovered that th is law extendsbeyond the earth ; that it rules the moon in its revolu tionsabout the earth, and the planets in their circling around thesun. And modernastronomers have discovered the same lawin Operation in star systems almo st infinitely far away in

space ; so we now know that if a new sun were created so

far away that light, travel ing at the rate Of one hundredand eighty thousand miles per second , wou ld reach us onlyat the end Of tenthousand years o r mo re, th is earth and everyother sun and planet in the universe wo u ld instantly feel the

GRAVITATION 25

pull o f the newbo rn o rb. H ere is unity , infinite , al l - comprehending, anevidence o f the universal presence wh ich comprehends every atom o f matter and every cubic inch o f spaceinall the wide universe .It i s only recently that meno f science have come to recog

nize the fact that, inthe presence o f th is great universal fo rceo f gravitat ion, we stand before the Infinite . But that divinelytaught master o f phi losophy, Paul o f Tarsus , expressed th iswonderful thought almost nineteen centuries ago , when he

wro te to the Co lo ssians , Fo r in him were all things cre

ated, that are in heaven, and that are in earth, visible and

invi sible , and he is be fo re al l th ings, and in h im all

things cons is t (margin, R . V . ,

“in h im all things ho ld

Co l . 17.

The Infinity o f Power.

The human mind canno t grasp the immensity o f powerby wh ich the worlds , the suns , the vast orbs wh ich spanglethe heavens , and send their l ight to us at distances almosttoo great for mathematical express ionare held inplace . The

earth weighs fifteen hundred bi ll ion bi l l ion tons, yet, compared with the sun, it is a mere speck . The moon is distant

mi les from the earth, and yet the sun is so vast thatif the earth were at its center, there wou ld be abundance o f

roomfor the moonto revo lve about it in its o rbit, with almosttwo hundred thousand miles o f space to spare . One o f our

nearest starry neighbors in the sky is a hundred times asgreat as the sun, and o ther stars may be immensely larger.

The earth is traveling through space at the rate o f nineteenmiles a second . To start a five - po und cannonball o ff throughthe air at th is rate wou ld require nearly two tons o f gun

powder, or about eight hundred times its ownweight ; hence

26 THE LIVING TEMPLEthe fo rce requ ired to start the earth o ff on its journey throughspace

,at the rate it is now travel ing if developed by the

explosionOf gunpowder, wou ld require not less than six hundred bi ll ionbill ion tons .Try to imagine the power requ ired to set inmotion such

giant planets as Jupiter and Saturn, such inconceivablygreater bodies , as our sun, and the still greater suns wh ichare scattered through the broad expanse o f infinite space.

The H iddenForces ina Snowball .

We l ittle appreciate the forces in operation right aboutus, for example, a half - pound snowball, wh ich a boy to ssesinto the air, represents , according to Pro fessor Tyndall ,between its snowy dust and the watery vapor into wh ich itmay be converted, a force suffi cient to propel it through the

air a distance o f two hundred and seventy miles, the distancebetweenDetro it and Ch icago . The force employed inho ldingtogether the atoms o f hydrogen and oxygen, o f wh ich it iscompo sed, would propel it from a cannon’s mouth with aforce sufficient to send it hal fway across the continent, or

fromNew Yo rk to Denver, and wou ld equal the force wh ichwou ld be exerted uponthe earth by a thousand pounds fall inga distance o f half ami le . Th ink o f th i s vast power wrapped upin one small snowball , and try to compu te the amount o f

energy represented ina compact layer o f snow , one foot deep,

covering one square mile, and then th ink o f the force h iddeninsuch a blanket o f snow covering a continent $

The EnergyManifested inSnow and Rain.

Water weighs sixty pounds to the cubic foo t . Computethe weight o f the water precipitated upon the earth by a oneinch rainfall cover ing one hundred square miles (nearly000 tons ) , and estimate the amount o f force requ ired to ele

SNOW AND RAIN 27

vate th is water to the height o f one mile, horsepower. It has beenestimated that the actual power requiredto evapo rate the water o f a single heavy rainover a hundredsquare miles is equal to the work o f eight thousand mi l l ionhorses, o r suffi cient to run all the mach inery o f the world.

Try to compute the energy o f wind moving at the rate o f

twenty - sevenmiles anhour, and exerting a pressure o f

po unds a square foot. Estimate the amount o f power wh ichwou ld be exerted by such a w ind uponthe side o f a mountainrange a mi le h igh and a thou sand miles long, wh ich would benearly tons. Th ink o f the terrific force exerted bya vo lcanic eruption, by an earthquake upheaval , by a tidalwave tenfeet h igh ro l ling against the side o f a continent.Whi le trying to grasp, in a meager way, the immensity

o f these great forces, let us remember that power belongethunto God.

”PS . 62 : I I .

The psalmist recognized th is fact, when he sang, o f Old,

The vo ice o f the Lord is uponthe waters : the God o f glo rythundereth : the Lord is uponmany waters . The vo ice o f

the Lo rd is powerfu l ; the vo ice o f the Lord is fu ll o f majesty .

The vo ice Of the Lord breaketh the cedars ; yea, the Lo rdbreaketh the cedars o f Lebanon. He maketh them also to

sk ip l ike a calf ; Lebanon and S irion l ike a young unico rn.

The vo ice o f the Lord divideth the flames o f fire . The vo iceo f the Lo rd ' shaketh the wilderness ; the Lord shaketh the

wilderness o f Kadesh . Ps. 29 :3—8. What a picturesque

description o f the earthquake, the vo lcanic eruption, and the

thunderstorm $ Let us, l ike David, recognize the vo ice and

the power o f God inthese mighty works o f nature .The astronomer, Herschel , when he first turned h is great

telescope upon the milky way, discovered that what was sup

po sed to be a cloud o f vapo r, was in fact a great bank o f

28 THE LIVING TEMPLEglowing suns so th ickly set together and so far away thattheir l ight commingles . The astronomer fainted, overwhelmed with themagnitude o f the conceptions wh ich crowdedinuponhis mind .

Surely, nature speaks to us in tones mo st maj estic and

overwhelmingly convinc ing, and her declaration is alwayspo sitive and clear that God worketh all in all (margin,“ all and in 1 Cor.

“The heavens declare the

glory o f God : and the firmament showeth his handiwork.

”

PS . 19 :1. L i ft up your eyes on h igh and see who hathcreated these th ings , that bringeth out their ho st by number.

Isa. 40 :25.

G od the Explanationof Nature.

There is a clear, complete, satisfacto ry explanation o f the

mo st subtle, the most marvelou s phenomena o f nature,namely, an infinite Intell igence working out its purpo ses . God

is the explanation o f nature, not a God ou tside o f nature,but in nature, mani festing h imsel f through and in all theobj ects, movements , and varied phenomena o f the universe.

Says one, God may be present by h is Spirit, or by h ispower, but certainly God h imsel f canno t be present everywhere at once We answer : H ow can power be separated from the source o f power ? Where God’s Spirit is atwo rk, where God ’s power is mani fested, God h imsel f is actually and tru ly present . Said anobjector, Godmade the tree,it is true , just as a shoemaker makes a boo t ; but the shoemaker i s not in the boo t ; so God made the tree, but he isnot in the tree .” The objector overlooked the fact that theprocess o f tree -making in the l iving tree, is never completeso long as the tree is al ive. The tree does not create itself ;a creative power i s constantly go ing fo rward in it . Buds

THE EXPLANATION OF NATURE 29

and leaves come forth fromwithin the tree ; does the treecreate them ? Acorns are put forth from with inthe oak tree ;each acorn is a little tree, which , when planted, may growinto anoak as large as the parent tree. Does the tree createthe acorn? Can a tree make trees ? If so , then every plant,every shrub, every insect is a creator, andman is a creator.

“It is he that hathmade us, andnot we ourselves.

”PS. 100 :3 .

Suppose now we have a boo t before us, not an o rdinaryboo t, but a l iving boot, and as we look at it, we see littleboo ts crowding out at the seams, pushing out at the toes,dropping Off at the heels, and leaping out at the top, scores,hundreds, thousands o f boots, a swarmo f boots continuallyissuing from our l iving boot, would we not be compelledto say, There is a shoemaker in the boot So there ispresent in the tree a power wh ich creates and maintains it,a tree - maker in the tree, a flower-maker in the flower, adivine arch itect who understands every law o f propo rtion, aninfinite artist who possesses a l imitless power o f expressionin co lor and form ; there is, inall the world about us, an infinite, divine, though invi sible Presence, to wh ich the unenl ightened may be bl ind, but wh ich is ever declaring itsel f byits ceaseless, beneficent activity. The heavens declare theglory o f God ; and the firmament showeth his handiwork.

”

Ps. 7 ; $ob Isa. 40 :12, 26.

Infinite Intelligence a Personal Being.

“But,

” says one, th is thought destroys the personal ityo f God. Do you not believe in a personal, definite God ?Mo st certainly. An infinite, divine, personal being is essentialreligion. Worsh ip requires some one to love, to obey, totrust. Bel ief ina personal God is the very co re o f the Chri stian rel igion. The conceptiono f God as the Al l - Energy, theinfinite Power, an all - pervading Presence, is too vast for

30 THE LIVING TEMPLEthe humanmind to grasp ; there must be someth ing moretangible, mo re restricted, upon wh ich to center the mind inworsh ip . It is for th is reason that Chr ist came to us in theimage o f God’s personality, the second Adam, to Show us

by his l ife o f love and self- sacrifice the character and the per

sonal ity o f God. We canapproach God only through Christ.Who being the brightness o f his glo ry, and the express

image o f his person, and upho lding all th ings by the word o f

h is power, whenhe had by h imself purged our s ins, sat downonthe right hand o f theMajesty onh igh .

”

Who being the effulgence o f his glory, and the impresso f his substance, and upho lding all th ings by the word o f his

power.

”

The apostle says, But we all, with open face beho ldingas ina glass the glory Of the Lord, are changed into the sameimage fromglo ry to glory, evenas by the Spirit o f the Lord .

”

2 Cor. 3 :18. How apt and beautifu l is th is figure $ By ho lding up a looking- glass a few inches square, we may see ini t an infinitely varied p icture, mountains , valleys, streams,lakes, forests , rocks, sky, and clouds, covering mi les and mileso f space, and we may see the reflection o f a star mil l ions o fmiles away . W ith a slight change o f position, the glass givesus a new picture, every change brings a new v iew . So , in

beho lding Christ inhis miracles, his temptations, his exhortations , h is l i fe o f self - abnegation, h is go ing about do inggood, we may beho ld the personal ity and power o f God.

And what a great hope there is for ‘us in the fact that inChrist we find qual ities not strange and foreign to humanity,but kindred mental and moral characteristics ; so that we areable to see and grasp an actual , rather thanmerely a theological o r abstract o r fig urative truth , in the declaration o f

the apo stle, Now are we the sons o f God. 1 John3 :2.

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32 THE LIVING TEMPLEme, or shall I be equal ? saith the Ho ly One . L i ft up your eyesonh igh, and beho ld who hath created these th ings, that bringeth out their ho st by number : he cal leth themall by namesby the greatness o f h is might, for that he is strong inpower ;not one faileth . H ast thou not known? hast thou not heard ,

that the everlasting God, the Lord, the Creator o f the endso f the earth, fainteth not, neither is weary ? There is nosearch ing o f his understanding. He giveth power to the faint ;and to themthat have no might be increaseth strength . Eventhe youths shall faint and be weary, and the young men Shallu tterly fall : but they that wait upon the Lord shall renewtheir strength ; they shall mount up with wings as eagles ;they shall run, and not be weary ; and they shal l walk, and

not faint. Isa. 11, 12,18, 21, 22, 25, 26, 28

—3 1.

H ere is a most marvelous descriptiono f God. H is hand,his arm, his bo somare mentioned. H e is described as sittingonthe circle o f the earth ,

”he metes out heavenwith the span,

he ho lds the waters in the ho l low o f h is hand ; so there can

be no question that God is a definite, real, personal being. A

mere abstract princ iple, a law, a force cou ld not have a hand,anarm. God is a person, though too great for us to comprehend, as $ob says , God is great and we know himno t.” $ob

A hand large enough to ho ld the waters o f the earthin its ho llow wou ld be as large as the earth itself . Henceno human eye cou ld ever see more than a very small fraction o f it at a time. A span great enough to mete out eventhe earthly heavens would cover at least square miles.Try to forma conceptiono f a hand o f such proportions ; .whenoutstretched, the distance from the tip o f the thumb to the

tip o f the l ittle finger wou ld be mi les. The height o fa person is nine times the length o f the span, so the height

GOD A PERSONAL BEING 3 3

o f a be ing w i th such propo rt ions must be at leastmiles. It is just as easy to conceive o f a person fil l ing allspace as o f a person having a height equaling ten times thediameter o f the earth .

Th i s great being is represented as sitting on the circle o fthe earth . The orbit o f the earth is nearly two hundred mi ll ionmiles indiameter. A being so great as to occupy a seat o f suchproport ions is quite beyond our comprehension as regardshis form. The prophet recognizes th is , and so diverts o ur

attention away fromspeculationrespect ing the exact size andform o f God by Showing us the absurdity o f trying to fo rmeven a mental image, intimating that th is is closely ak in to

ido latry . See verses 18—21. He then Shows us where tofind a true conceptiono f God, po inting us to the th ings wh ichhe has made : L ift up your eyes onh igh and beho ld who hathcreated these th ings.” Th is also was Pau l ’s idea : For the

invis ible th ings o f h im from the creation o f the world are

clear ly seen, being understood by the th ings that are made,evenh is eternal power and Godhead ; so that they are withoutexcu se. Rom.

D iscussions respecting the formo f God are utterly unpro f

itable , and serve onlv to bel ittle our conceptions o f h imwho

is above all th ings , and hence not to be compared in fo rmo r S ize or glory or maj esty with anyth ing wh ich man hasever seen or wh ich it is w ith in h is power to conceive. In

the presence o f questions like these , we have only to acknowl

edge our foo l ishness and incapacity, and bow our heads withawe and reverence in the presence o f a Personality, an Intell igent Being to the existence o f wh ich all nature bears definiteand po sitive testimony, but wh ich is as far beyond our comprehension as are the bounds o f space and time.

34 THE LIVING TEMPLESons o f G od.

From the earl iest ages the thought has existed In the

humanmind, that man is not a mere product o f the earth ,as

modernph i losophers would have u s believe, but a sono f God.

The earl iest traditions o f the Greeks and Romans, as wellas o f o ther nations, have recognized the fact that man is the“o ffspring (Acts o f a divine parent, that he is

the son o f God, and bound by kinsh ip to h is Progenitor,made “

in the image o f God. Gen. The image hasbecome debased by sin, disease, and degeneracy, yet, even inits worst estate, still represents someth ing o f tho se divineattributes wh ich l i ft the human race so immeasurable abovethe h ighest representatives o f the animal kingdom.

Th is doctrine was clearly taught by Pau l in his famoussermon del ivered fromMars ’ H i ll , at Athens, o f wh ich wehave a reco rd inActs 17 :22

—29. God that made the worldand all th ings therein, seeing that he is Lord o f heaven and

earth , dwelleth not in temples made with hands . For in

h imwe live, and move, and have our being ; as certainalsoo f your ownpoets have said, For we are also his ofl’spring.

”

Acts 17 :24:28.

King W ill iam I o f Germany once visited a Germanschoo l,and wh ile addressing the ch ildren, held up a stone, and askedthe question, To what kingdom does th is belong ? To

the mineral kingdom, S ir,

” a bright boy at once responded .

H o lding up a flower, the king asked , “And to what kingdom

does th is belong ? To the vegetable k ingdom, sir, repl iedano ther pupil . Then, po inting to h imself , the king inquired,“And to what kingdom do I belong ? ” There was silence.The loyal lads held their noble king in too great respectto classi fy h im along with ho rses , cows, dogs, and otheranimals, and for a moment there was no response. Then a

SONS OF GOD 3S

thoughtful boy arose, and w ith a grave and reverential air,repl ied, “

To God's kingdom, sir?” The boy was r ight ; the

text - books are wrong. Man canno t be classed with the l ions,tigers, apes, kangaroos, jackals , and o ther beasts o f the field .

”

He i s no t s imply an extrao rdinari ly smart ape— “a cooking

animal ,” as one has said: He is a creationby h imsel f, a son

o f God, and bo rn a king. It is a glo rious th ing fo r h im to

know th is . The writer wi ll never fo rget an incident wh ichimpressed th is thought indelibly uponh is mind : Wh ile in amiss ionmeeting, l istening to the testimonies borne by convicts,drunkards, gamblers, and o ther depraved menwho had beenrescued by the power o f the gospel o f Christ from their evill ives , a poor, Shabbily dressed co lo red boy arose, and with aringing vo ice and a beam ing countenance, beganhis testimonythus : Some people are pro ud o f their l ineage ,— I amproudo f mine ; I am the sono f a King ; I am a bro ther to JesusChrist .” The sincerity and the joyfu l exultationwhiCh rangforth inthe Clear vo ice o f the rescued lad thril led through theaudience like an electric shock, and probably every l istenerfelt more clearly than before, the real ity o f the kinsh ip thatexists betweenmanand hisMaker.

Not Far fromEvery One o f Us.

One o f the saddest mistakes manhas made, is in puttingGod so far away fromh imself . Said Pau l , God is “

no t far

fromevery one o f us .” Acts Christ said , “I amthe

l i fe (John and David said, He“ is the strength o f

my l i fe.” PS . Let us accept th is as a l iteral,physio

logical fact, as a scientific truth wh ich is attested by myriadso f witnesses inthe natural world abo u t us, as well as by theword o f God. Scientific men have ceased the attempt toprove manto be a mere product o f physical forces, but they

36 THE LIVING TEMPLErecognize inh is existence, and in every function o f h is body ,the presence o f an infinite Intell igence, wo rking, contro ll ing,creating, for man’s good . God dwells inman. He is the l ifeo f man. He is the servant o f man.

What IsMan?$ob asked the question, What is man? ” The atheist

answers, “A body.

”A certain class o f rel igious th inkers

have answered the question, “A body po ssessed o f a soul .”

A large number o f theo logians would answer, A soul possessing a body .

”Certainmodern teachers declare man to

be merely an idea. The B ible answers,Man is dust, animatedby a divine l i fe ; when th is l ife is withdrawn, and the spiritreturns to God who gave it, the body retu rns to dust fromwh ich it was made, andmanis naught .

In succeeding chapters we shall study the body from th isstandpo int, and shall be able to find in the bodi ly functionsthe most wonderful and interesting evidence o f the presenceo f a contro ll ing intell igence beneficently serving man withinfinite wisdom, patience, and forbearance.

A General View o f the Temple“ A HOUSE NOTMADE WITH HANDS .

HE o ldest autho rity on the nature and o rigino f humanl i fe is the book o f Genesis , in wh ich we are to ld

that the Lord God formed mano f the dust o f the ground .

Gen. 2 :7. So lomon, the wisest o f men,in describing death ,

says,

“Then shall the dust return to the earth as it was.”

Observationconfirms th is truth . The body o f a manor anani

mal subj ected to the act ion o f heat or o f chemical sub

stances may be qu ickly reduced to dust . In nature, the

change is eff ected by the aid o f minute animal and vegetableo rganisms wh ich, acting successively uponthe body, graduallyreduce it to the o riginal elements from wh ich it was bu i lded .

The Compositiono f HumanDust.An examination o f human dust shows that it is not a

miscel laneous co llect ion o f earthy elements, but compo sed o f

a few special fo rms o f dust or matter. The fo llowing tableshows the di ff erent kinds o f substances , and the amounts o feach sort wh ich enter into the formation o f the body o f apersonweigh ing one hundred and forty - eight pounds (Marshall )

Pounds.

Po tassium

38 THE LIVING TEMPLE

It must not be suppo sed that the elements above namedconstitute the who le body ; they represent, rather, what islef t af ter the l iving body has been destroyed , the ashes o fthe body, and may also be regarded as the dust out

o f wh ich the body was o riginally formed, either directly o r

indirectly. Wh ile combined inthe body, they as l ittle resemblethe elements wh ich the chemist handles as do the pigmentswh ich compo se the co lo ring o f a beautifu l portrait or a landscape resemble the formless mixtures spread out upon the

easel o f the artist. The art ist’s deft fingers mingle and temperthe raw material with wh ich he works, and with patience andskil l combine them on the canvas until a luminou s face, abril l iant sunset, or a sparkl ing waterfall beams forth . So the

divine Artist weaves from the humblest, crudest materialsthat exquisitely del icate and unsurpassingly beautiful fabricwh ich we call the body , but wh ich God h imsel f has designatedas a temple, and wh ich he has honored by making h is own

dwell ing place. Know ye not that ye are the temple o f God,

and that the Spirit o f God dwelleth in you $l iterally, l iveswith you$. 1 Cor.

CanAtoms Th ink ?

The wisest manonearth cannot produce the smallest specko f l ivingmatter out o f humandust. It is only God, theMasterBui lder, the infinitely ski lledModeler who canproduce l iving,sentient , th inking substance o ut o f the commonelements o f the.earth and air. Jo seph Cook, the celebrated Boston preacher,

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40 THE LIVING TEMPLEThou hast made me to serve with thy sins ; thou hast

wearied me with thine iniquities .” Isa.

The DivineMasterpiece.

A great artist once, by an infini te amount. o f painstakinglabor, painted his own portrait. Th is feat was looked uponas someth ing marvelous . Certainly it was great for humanach ievement ; but the po rtrait, after all, was noth ing mo rethana piece o f clo th with a th in layer o f paint upon it. But

the divine Artist not only made man in his own l ikeness, so

that he might reflect inhis fo rmand outward appearance thedivine symmetry and beauty o f the

‘ thought o f the MasterArtist, but after having made h im, or in the act o f fo rmingh im, God actually entered into the product o f h is creativeskil l, so that it might not only outwardly reflect the divineconception, but that it might th ink divinely, and act divinely,and thus fittingly constitute the masterpiece o f creative skill .A corpse is not a man; it is dust. The glory and the l ight

have faded away w ith the l i fe. The temple is deso late ; theShekinah has departed . Dust alone canno t constitu te a man.

Man is a product o f that wonderfu l creative skill wh ich con

structs fromdust a fo rmand dwells therein.

It is important that we should recognize the fact that Godcreates every man. We o ften fall into error by a careless orsuperficial use o f terms, we say that nature does th is or

that, forgetting that nature is not a creator. What we cal l“ nature ” is simply the picture o f divine activity wh ich wesee spread out about us in the universe . God is not beh indnature no r above nature ; he is innature, nature is the visible expression o f his power. Christ is all, and in all .”

Col .

THE STRUCTURE OF THE TEMPLE 41

Creationa Continuous Process.

$ob understood th is, for he says, The Spirit o f God hathmade me.

”

$ob So . also did David, fo r he said , H e

“hath made us , and not we ourselves .” Ps. 100 :3 . The

human bu ilder first builds his house, and when it is finished,moves into it. I f serious repairs are needed, he moves o ut

until they have been completed . The divine Bu i lder occupiesthe house as he bu ilds it, and remains a permanent occupantas long as the house stands . But the bu i lding o f the l ivinghouse is never finished . Its very l i fe depends upon a perpetual tearing down and rebui lding, a constant renewal bvreplacement, so that there is not a moment from birth to

death that the presence o f the divine Bu i lder is not abso lu telyessential . God not only forms a man from the dust o f theground, but continues to fo rmh imas long as he l ives ; andthe moment the creative process ceases , the walls o f the

temple totter and fal l, its timbers fall apart, and the who leedifice crumbles back to dust . Thi s thought, ever present withus, w i ll lead us to care tenderly for the temple ’s needs , toseek to harmonize our wills with that o f the divine occupant,to co - operate with God in such a way that we may be truewitnesses o f his skill and wisdom, his beneficence and power.

Ye are my w itnesses, saith the Lo rd.

”Isa. 43 :10.

The Structure o f the Temple.

The l iving temple is alive in all its parts ; each minutecell or particle, each micro scopic thread , has a li fe o f its own.

A bit o f tissue placed beneath a micro scope shows it to bemade up o f separate, distinct , perfectly formed , and exceedingly minute parts , varying greatly in shape, co lor, and use,but all comprised under the general name o f cel ls Th isis true o f all living forms . And, what is very remarkable and

THE LIVING TEMPLEinteresting, there is a wonderfu l similarity , and sometimesalmo st a complete identity , between the cells wh ich comprisethe bodies o f animals and tho se o f

.

vegetables . Th is will bevery clearly seen by reference to the accompanying illustrations, wh ich Show some o f the diff erent varieties o f cells .

Some vegetables, as the yeast plant, consist o f one singlecel l , and the minute vegetables knownas germs and microbesare o f th is class . There are also animals wh ich consist o f

a single cell . The ainteba, a minute animal found in ditchwater and stagnant poo ls, aff ords an excellent sample o f a

single - celled animal .

The Smal lest Animals.

It wi ll be interesting and instructive to study carefu l lyone o f these one - cel led animals . I f there is a ditch or pondnear by, it wou ld be easy, in the summer time, to obtainspecimens for study by the aid o f a good micro scope . I f

the ponds and ditches are frozenup, o r if none are accessible,a small pond may be easi ly arranged by putting a l ittle hayin a saucer with hydrant water, and sett ing it away for twoor three weeks in a warm place . Care must be taken to

supply water dai ly to take the place o f that wh ich evapo rates ,so as to keep the hay always mo ist. The assistance o f a goodmicroscope is requ ired , also one who is expert in the examination o f these minu te specks o f l i fe, as they are very small,and so di ff erent in appearance from larger animals , that onewou ld not suspect them to be animals at al l , if the fact hadno t been determined '

by carefu l study o f their habits . Theyappear to be simply minu te drops o f co lorless, transparentj el ly

,containing a few granu les wh ich give them a grayish

appearance . They are so small that eight hundred and fi fty o fthem,

arranged side by side, are requ ired to make a row an

LOWLY FORMS OF LIFE 43

inch long. Whenresting, o r dead, the ammba is qu ite round,a circular disc. When active, however, its shape is con

tinual ly changing. It has no mouth, and yet when inneedo f food, it eats, making a mouth for the purpo se . It flowsitsel f over or around the food particle, and engulfs it, justas a drop o f water flowing down a pane o f glass may pickup particles o f dust. Its food consists o f minute vegetables ,as germs, or evenanimated specks o f animal l i fe smaller thanitsel f.The amoeba has no legs or o ther o rgans o f lo como tion,

and yet it moves readily and qu ite rapidly from po int to po int.This is not so very remarkable , fo r many worms — the earthworm , for example— move without the assistance o f legs .When the amc a desires to travel , it stretches itself o ut l ikea worm, and so flows itself along from po int to po int . The

amoeba seems to negative the popular saying that watercanno t flow up bill ,” for wh ile it seems to be scarcely mo rethan ananimated liquid, it is able to flow up hi ll as well asdown. Let the reader cons ider how surprised he would beto find, some day, a drop o f water flow ing straight up the

Side o f a pane o f glass, and carrying along w ith it minutespecks o f dust, fragments o f insects ’ wings, l ittle bits o f cotton detached from clothing, and various o ther things . Th isis the remarkable appearance presented by the amoeba as itflows along, continually Changing its form .

Feel ing without Nerves, Movement without Muscles,Breathing without Lungs, Digestion without a

Stomach.

The ammba has no brainand no nerves, and yet it appearsto be able to feel, to will , to select , to pick its way amongobstacles . It can contract like a muscle, fee l and w il l l ike a

44 THE LIVING TEMPLEbrain, and digest like a stomach, and yet it has none o f

these organs. It eats, breathes , works, and rests . It exh ibitsal l the primary phenomena and functions o f l ife . It is j ustas clearly and distinctly ananimal as is a horse, anelephant,a whale, o r a man; yet so minu te that a hundred o f themcan sw im abou t with ease in a drop o f l iqu id wh ich wou ldhang on the po int o f a pin.

Larger Animal Forms.

The bodies o f large animals and vegetables are not S inglecel ls l ike the amoeba, but must rather be regarded as communities made up o f many mill ions o f cel ls , every one o f

wh ich is an independent , l iving organism, but all more or

less mu tually dependent . The body might be compared to

a swarmo f bees , only that in the case o f the bees, each one

may exist, for a considerable time, separate from the restif he chooses to do so . Th is is, to a smal l extent, true alsoo f the animal body, as it is po ssible to remove a portion o f

the tissue fromone animal , and graft it upon another animalo f the same kind . Doubtless the reader is qu ite famil iarwith the ordinary process o f graftn fruit trees, in wh icha bud o f one tree is planted in a l ittle sl it cut in the barko f another tree . When the work is deftly done, the bud

qu ickly becomes accustomed to its new home, readily becomesa part o f the tree, and is nourished by it, bu t grows and

bears leaves and fru it wh ich accord entirely with the natureo f the tree fromwh ich it was removed . It has become a praetice with surgeons to bo rrow bits o f skin from one personor several persons , to graft upon ano ther person who has

lo st, by burning o r some other acc ident, a large area o f skin.

An entire scalp has been reproduced in this manner afterhaving beento rno ff by anentanglement o f the hair inmach in

V AR IOU S FORMOF L IV ING CEL LS ANIMAL AND VEGETABLE .

HOW CELLS INCREASE BY D IVISION. (KARYOKINES IS)

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46 THE LIVING TEMPLEarranged to form the several o rgans, just as the wood, brick,stone, etc., o f wh ich a house is compo sed, are combined invariou s ways in the formation o f the various parts o f the

house. A large part o f the work o f the cells o f the bodyconsists inthe development and repair o f these tissues.

Living Threads.

In all parts o f the body there are found long, wh ite,thread - l ike fibers, wh ich are very tough and unyielding. Th isis the kind o f tissue needed to bind the di ff erent parts o f

the body together, and to make cords and pro tective coverings, for wh ich purposes it is used. Th is is known as whitefibrous tissue.

“Ano ther form o f fibrous tissue, somewhat similar to the

preceding, but yellow in co lor, coarser, and capable o f con

tracting after being stretched, very much like India - rubber,is knownas yel low elastic tissue.

The yellow elastic and wh ite fibrous tissues togetherforminall parts o f the body a finelv wovenmeshwork, calledconnective tissue. This marvelously strong, though del icatestructure is found inevery organo f the body, binding togetherthe various tissues, forming sheaths , membranes, bands,pouches, and coverings, and thus serving everywhere purposeso f pro tectionand support.

“In some parts o f the body the meshes o f the connective

tissues are occupied by cel ls wh ich are fil led w ith fat. Th isis adipose tissue. Th is so ft tissue forms cush ions fo r delicate organs like the eye, rounds out the form, and serves several o ther very usefu l purpo ses .

“A very dense tissue, the hardest in the body, forms the

ch ief part o f the bone, fromwh ich it is known as osseous

CELLS WHICH THINK AND WORK 47

tissue. This tissue has been experimentally shown to be

stronger than the toughest oak.

Some organs requ ire a tissue having someth ing o f the

rigidity o f the bones , and at the same time, capable o f yielding or bending a little under pressure. Th is requ irementis met by the cartilage tissue. Mo st cartilages are connectedw ith bones, which are themselves at first compo sed o f th iskind o f tissue. Ino ld age, many o f the cart ilages o f the bodybecome bony in character. Th is renders the chest rigid,and makes the bones brittle and extremely l iable to injuryby fracture.

TissuesWhich Think, Peel, andWork.Tho se po rt ions o f the body wh ich co rrespond to the lean

meat o f animals are made up o f muscu lar tissue . Muscu lartissue is compo sed o f minute fibers , each o f wh ich is ableto shortenand lengthen, somewhat as anearthwormcontractsand extends its body wheninmo tion.

The brain and nerves are compo sed o f cel ls and fiberspo ssessed o f properties the most remarkable to be found inl iving creatures . These cells and fibers constitute nervous

Covering the who le surface o f the body, and l ining allits cavities , are found layers o f curious cel ls . Inone localitythese cells assume one form, and in ano ther a very di ff erentone. They are called epithel ial cells, and the covering wh ichthey help to fo rmis called epithel ium.

”

Some o f the above, as, for example , the fibrou s structures,are not really cells, but are the products o f cel l work or

activity ; they are the t issue elements which are bu ilded bycells . Al l these different cells . and the tissues bui lded by them,

“fitly jo ined together,” constitu te the l iving body.

48 THE LIVING TEMPLEG land Cells.

Among the most wonderful o f the many mil l ions o f cellsin the body are the so - cal led gland cells . These are foundvery widely dispersed throughou t the body. There are manydi ff erent kinds ; they consist o f cells o f the same sort gatheredtogether, having a common purpose, wh ich is to form somepeculiar substance for the carrying on o f the work o f the

body. Several sets o f these cells form sal iva ; others makegastric j uice ; others are found inthe l iver, making bile. Mill ions o f l ittle groups o f cells, found inthe skin, make sweat ;others make fat, wh ich o ils the hair and the skin; others formpecu l iar substances wh ich are thrown into the blood, and,

circu lating through the body, influence the processes o f growthand nutrit ionto a wonderfu l extent.Other glands separate fromthe blood po isonous substances

wh ich are formed in the body. The kidneys and the l iverare especial ly active in removing from the blood these tissuepo isons, together with those wh ich may have been introducedwith food or drink.

The accompanying illustrations show some o f these different forms . In studying these cells and their activities, one

is constantly led to marvel at the intell igence mani fested,

the fai thfu lness , industry, and perseverance displayed . Inthe

actiono f a gland cell o r a tissue - bu ilding cell , we see creativeskill mani fested . The same creative power i s required to

enable a cell to build the minu test thread o f fibrous tissue aswas required to make the first man.

A Physiological Puzzle.

Why do the salivary glands make fromthe blood an alkal ine flu id , wh ile the glands o f the stomach make an acidflu id from the same blood ? Th is is a question wh ich the

THE TEMPLE FURNITURE 49

wisest physio logist or the most pro found phi losopher can

expla in only by recogniz ing the active presence o f infiniteintel l igence, not only supervising and contro l l ing, but actuallydo ing all the work that is carr ied forward by the variouscel ls and organs o f the body. That God worketh all inall ” is as true to - day as when Paul made the declarationnineteen hundred years ago , and it i s the only explanationwh ich the scientist cangive o f cell growth and act ivity.

The Blood Cells.

W e will not undertake just now to make a complete studyo f the blood, but only call attention to the cells wh ich are

found inth is wonderfu l , l iving fluid .

The blood owes its co lor to the vast number o f amberco lored cells wh ich it contains . Inone o f these cells is founda comparatively smaller number o f so - called white cel ls, o f

wh ich there are quite a number o f di ff erent kinds. The red

cells and the different kinds o f wh ite cells are Shown in the

accompanying cuts . The red blood cells are found only inthe blood vessels , wh i le the wh ite cells are found outside,inthe tissues, as well as inthe blood vessels.The wonderful functions '

o f these cells , their intimaterelationship to al l the l iving processes o f the body , as weshall later see, amply j usti fy the B iblical statement that “

the

blood is the life.”

The Temple Furniture.

The cel ls wh ich we have studied constitute the brick and

mortar o f the body, the animated stones wh ich are bu i ldedinto the temple walls by the divine Arch itect . These cells,

50 THE LIVING TEMPLEstructures, and tissues are variously jo ined together in the

formation o f parts wh ich are adapted to the performance o f

special o ffices or functions inthe body . The principal o f theseorgans, and tho se to wh ich our ch ief attent ionwill be givenin th is work, are the fo llow ing :

The bones, wh ich constitute the framework o f the body,and serve as levers to be u sed inmoving it abou t fromplaceto place, and inperforming various kinds o f mechanical wo rk.

The bones have various important offices, wh ich we shall consider later.

The muscles, wh ich employ the bones as mach ines or

levers inmoving the l imbs , in locomotion, in work, and in

bodily activities o f all sorts . Muscles also perform importanto ffices with in the body in connection with digestionand the

c irculation o f the blood, and o f o ther interesting functions ,o f wh ich we shall learn.

The brain and nerves, wh ich are the seat o f intell igence,consciou sness, and various sorts o f sensations, pain, touch ,

hearing, sight, etc. , and wh ich serve as a means o f reg ulating and contro ll ing all the organs and functions o f the

body .

The digestive organs, wh ich disso lve the food , and prepareit to be passed on into the blood vessels , wh ich distribute itto all parts o f the body, and return the waste elements tothe heart, fromwh ich they are sent to the proper organs forremoval .

The lungs, wh ich supply the air to the blood and removecarbonic acid gas .

The l iver, the o ffi ce o f wh ich is to make bile, aid digestion, and perfo rmmany other interesting functions , o f wh ichwe shal l learn.

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52 THE LIVING TEMPLEalways a little shorter thanthe middle finger ; the l ittle fingeris the smallest o f al l, and always remains the smallest, unlessit becomes swo llen or o therwise enlarged as the result o f

disease. What is said o f the hand may be said o f the variousfeatures o f the face, the two eyes, the ears, and all the cor

responding portions o f the two sides o f the face and o f the

body. The preservation o f the form and symmetry o f the

bodv in the midst o f the perpetual change o f matter wh ichis constantly taking place, is trulv a most remarkable fact

,

and shou ld cause us to pause a moment, and consider by whatmeans is maintained th is wonderfu l stabil ity in the midst o fperpetual change . A certain physio logist has defined an ani

mal as a form through wh ich a stream o f matter flows .”

Th is is j ust as true o f manas o f other animals . Anordinaryhuman being swallows , as food, from three to five poundsdai ly. The amount o f food eaten, onthe average each month ,

is practically equal to his ownweight. According to th is, anindividual , whenhe eats his ownweight every month , changeshis body about twelve times a year. The matter taken in asfood simply suppl ies the place o f that wh ich has been previously eaten, and discharged from the body. Th is rapidchange o f matter with in the body would qu ickly result in achange o f form , so that a personwould lose his own identity,— would scarcely be able to recognize h imself , were such achange not prevented by the permanence o f someth ing with inthe man. In th is permanence o f formand feature we havea physio logical proo f o f the existence with in the body o f

some power superior to the material compositionor substanceo f the body, wh ich exerc ises a constant supervisionand con

tro l whereby individual identity is maintained . Th is can be

no th ing less than the Power wh ich builds , wh ich creates,it is God h imself , the divine Presence in the temple. As

RATIONAL FAITH 53

Lord Herbert has well said, Whoever considers the studyo f anatomy, I believe will never be an atheist ; the frame o f

man’s body and the coherence o f its parts are so strange andparadoxical that I ho ld h imas the greatest miracle o f nature .

Another writer has suggested , “God is not too far o ff but

too near, for us to see him.

”The apo stle plainly says, Be

cause that wh ich may be knowno f God is mani fest in them;for God manifested it unto them . Fo r the invis ible th ingso f him since the creation o f the world are clearly seen, beingperceived through the th ings that are made, even his everlasting power and divinity ; that they may be withou t excuse .

”

Rom. I 19, 20 . R . V. So , although God is so near that heis actually with in us, a real , l iving, ever- present power, and

yet physical ly invisible, we may clearly see him, not by blindbel ief , but by the eye o f faith .

Faith is not trust nor bel ief without evidence. God does

not ask us to believe bl indly, but rather to accept the overwhelming evidence wh ich he has given us o f h is actual presence and h is constant care. God gives us the proo f o f hisexistence, the evidence o f his presence, in the marvelous phenomona o f l i fe wh ich presents to us a perpetual miracle, a

Spectacle o f creative power in actual operation.

We have not to look back many thou sands o f years to thebeginning o f the world ’s h istory to find evidence o f divine creative ski l l and power. The B ible record o f the creationo f manout o f dust is confirmed by the teach ing o f true science, especially the science o f bio logy. We constantly behold the miracleo f creationwrought out before our eyes in the growing o f ahumanbeing from infancy to adult age, and the maintenanceo f individual identity fromyear to year . As before remarked,the creation o f man invo lves, not simply the miracle o f the

making o f the first man, but the making o f every man, andnot the making o f the man once, but the continual process

54 THE LIVING TEMPLEo f creating and maintaining him frommoment to momentthroughout h is who le l ife . Man, without God, must instantlycease to be ; he must instantly become a mere miscellaneousheap o f dust.

The Unity of the Body.

It is interesting to note how th is bodily unity and symmetry are maintained . Th is is not the proper place for aminute inquiry into th is most interesting subj ect, but two or

three important po ints may be noted :1. The who le body is associated through the nerves . The

brain and Spinal cord send out minute, l iv ing threads , wh ichrun throughout the body, dividing and subdividing until theyreach every portion o f the body, bringing under their influence every individual cell, with the exception o f the floatingcells found in the blood . Through the nerves, all the organsand cells o f the body are kept in communication and in

sympathy .

2 . The blood affords another mediumby wh ich the organsand functions Of the body are harmonized . The blood isbeing continually moved about the body, and brought backagain to the heart . It is kept uniform in character and quality, so that all the tissues are supplied with the same qualityo f food . The quantity o f food is regulated by the size o f

the blood vessels, wh ich are proportioned to every part .

3 . A third influence o f a most wonderful character isbrought into play, every cel l manu factures a substancepeculiar to itself , wh ich, being thrown into the blood , isbrought into contact w ith and influences every other cel l .Th is , although the most subtle, is perhaps one o f the mostpowerfu l means by wh ich the processes o f growth and nutrition are influenced .

THE HOMING INSTINCT SS

Certain cel ls , especially tho se found in certain glands, asthe thyro id glands , the glands connected with the kidneys,and the sexual glands , exercise an astonish ing influence uponbodily growth and symmetry . Th is is clearly shownby the

influence o f certain diseases to wh ich attentionwill be cal ledlater in th is work.

Evidence o f the Divine Intelligence withinthe Body.

These functions are entirely independent o f man’s contro l .They are contro lled who l ly by the divine will , by divinevo ices with in us sayn continually , Th is is the way , walkye in it .” I f you were ever lost in the woods , you certainlyhave wished that you were possessed o f that wonderfu l instinctwh ich enables the homing pigeon to find its way back fromdistant and unfamiliar parts . The carr ier pigeon has beenknown to take a straight l ine for home when set loo se at adistance o f hundreds o f miles from the place where it hasbeen reared . The bird , when freed , rises into the air to aconsiderable distance, describes a circle, and then traces itsway home by the road over wh ich it has traveled , perhapsclosed ina dark box or under an anesthetic.What is th is inst inct ? To simply say that it is instinct

affords no explanation. To ascribe to a blind , unreasoningfacu ltv greater power than intell igence po ssesses , is absurd .

The Instinct wh ich leads the pigeon to return directly to

its home , enabling it to take the prOper direction withou tthe painful process o f trying and fail ing many times befo reattaining success , is anexh ibitiono f the h ighest intell igence,an intelligence far beyond that required for ordinary mentalprocesses . Th is homing instinct is not po ssessed by pigeonsalone ; many animals have the same faculty to a considerabledegree . The horseman lost in the woods o ften drops the

56 THE LIVING TEMPLEreins upon his horse’s neck , and trusts to h is faithfu l beastto guide him to h is destination. Here the intell igent man,the master, humbly bows before the h igher intell igence o f

the horse, and is saved by the divine vo ice wh ich the horsehears, but to wh ich h is ownmind is deaf.

Instinct the Voice of God.

There are many lessons we may learn from the studyo f th is h igher instinctive intell igence o f animals, as regardstheir physical well - being. Is it too much to bel ieve thatman once possessed th is same sort o f intelligence , so that hemight know the way home as well as does the pigeon, thehorse, or the cat ? IS it not more thanprobable that manhaslost touch with the h igher intel ligence through perversion, because o f his neglect to comply with the laws o f his be ing, in

other words, that he has lost his connection with God to agreat extent ? An intell igence wh ich cangu ide a stray pigeonhome without the aid o f landmarks o f any sort , or no tes o fany kind taken by the way , is so far above anyth ing knowno f human intellectual feats that we must believe it to be amani festation o f divine care. Instinct is simply God speaking to the creature , guiding it in those th ings wh ich requiregreater w isdom than that o f either animal or humanmind .

A mariner at sea , without chart or compass , without sighto f sun, moon, or stars , drivenby changing winds , soon findsh imsel f abso lutely lo st ; and yet the pigeon, carried five hundred mi les to sea, in a box, i f let loo se, is able to show the

mariner the way to the shore, or may carry a message homefor h im. Such intell igence, such power, is superhuman, butnot supernatural ; for it i s as natural to the pigeon as it isunnatural to theman; but it canno t be doubted that it representsone o f the glo rious faculties wh ich manhas lost through sin,

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58 THE LIVING TEMPLEnizes the hunger vo ice, but refuses to satis fy it by naturalmeans, and, instead, suppl ies th ings wh ich are not food. Saidthe great Teacher, “

I f your sonasks for bread, w i ll you givehima stone ? ” The body calls for bread, for l i fe - giving food,but how o ftenwe supply, instead, such indigestible, unwho lesome rubbish as pickles , greeno l ives, fried foods, and variousabominable mixtures wh ich bring into the body death ratherthan l ife.How o ften, too , the vo ice wh ich calls fo r pure, l i fe - giving

water is insanely answered by such disease - producing drinksas beer, wh isky, wine, tea, or co ffee, and the l ike.

Painmay be regarded as a beneficent vo ice, a divinelyinplanted instinct inwh ich God speaks to us to warn us thatdanger is at hand ; that the integr ity o f the body is threatened ; that law is being vio lated . Pain is an impo rtunateappeal, fairly shouting in the ear o f the transgresso r, Turn,turn, S inner, for why will you die ? ” Pain is no t punishment,but a divine fog- hornwarning the wrongdoer o ff the peri louscoast o f transgression.

Fatigue, a desire to Sleep, is ano ther divine vo ice wh ichappeals to the consciousness in behalf o f bodi ly needs, restfrom activity, the closure o f the eyes, the withdrawal o f themind and body from all the excitements and labors o f waking l ife, so that the worn, overheated, creaking wheels o f

l i fe may be coo led and regu lated, lubricated and repaired,by means o f God ’s “ sweet restorer,” natural sleep. It isduring sleep that the processes o f growth and repair ch ieflytake place. Ch ildren grow during sleep more than whenthey are awake. Plants as well as animals grow mo st rapidly during the hours o f darkness, gathering food material ,l ike animals, during the day, but appropriating th is materialduring sleep . Th is is the divine plan for all animated nature.

DIVINE MONITORS 59

The cal l to awaken from rest is as tru ly a divine vo iceas the cal l to sleep . It seems easy enough for one to go to

sleep , but when one is once asleep, how can he awaken?Isaiah understood th is physio logical tru th better than the

best o f modern physio logists, who confess their utter ina

bil ity to explainthe phenomena o f sleep and awakening. The

prophet said, He wakeneth me morning by morning.

”Isa.

It is God that calls us to S leep, and it is God thatawakens us when the purpo ses o f sleep have been aecompl ished, sending us o ff on our mission o f activity, to work ,

each in his own sphere, to witness for H im who is the

strength o f our l ife. 1 Sam.

There are many o ther divine vo ices wh ich are constantlysaying to us,

“Th is is the way , walk ye in it . Isa : 30 :21.

We have not space to consider th is phase o f our subj ectfurther at th is po int.I f we have tho ughtfu lly and carefu lly considered each o f

the topics thus far presented , we must be prepared to exclaimwith the psalmist, “

I am fearfu l ly and wonderfu lly made ”

(PS . 139 : and to agree w ith the sentiment expressed bya master mind who wro te,What a piece o f wo rk is man$How noble in reason$ How infinite in facu lty$In fo rmandmoving, how express and admirable $Inaction, how like anangel $ Inapprehension, how l ike a god $The beauty o f the wo rld, the paragon o f animals l ”

Shakespeare.

TheMaintenance o f the Temple

HE most substantial temple ever bu i lt by human hands,the strongest mach ine ever constructed by man, begins

to decay and steadily progresses toward destruction fromthe moment it is completed . Repairs must be constantly madeto render the destru ctive process as slow as poss ible. Thisis

,in a sense, also true o f the l iving temple, the body. A

mach ine deteriorates much more rapidly than a bu i lding, forthe reason that it works . Work invo lves wear and tear,the consumption o f energy , the destr uction and necessaryrepair or replacement o f the worn parts . The l iving templeis bo th a house and a mach ine : it works, hence it wears, andthe rapidity o f the wearing- out process is so great that theentire temple is rebuilded many times during a long life . It

will be profitable for us to consider some o f the sourceso f th is wear and tear by wh ich the temple is consumed.

The Vital Fire.

The most active o f all consuming agencies is fire, or combustion, chemical ly termed oxidation. There are various formso f combustion. What is o rdinari ly spokeno f as fire is anactive burning, accompanied by a fierce, devouring flame .When combustion is less active, the heat is less intense, and

there may be no visible flame . It is by th is sort o f combustionthat a dead tree, lying upon the ground in the woods , isgradually consumed . The amount o f heat produced by the

burning o f a tree is j u st the same, whether it rots in the

forest or is burned in a furnace , tho ugh in the furnace it isgiveno ff in a much Shorter time.

60

BODILY HEAT 61

The l iving humanbody is always warm . Its temperat ureis constantly maintained at about In some animals ,as certain birds , the temperature is h igher, even as h igh as110

°

to wh ile in animals said to be co ld - blooded, asfishes and frogs, the temperature varies with that o f the wateror air with wh ich the animal is in contact , but in coo l waterthe temperature o f the animal is always a l ittle above thato f the surrounding medium .

The Source o f Bodily Heat.What is the so urce o f th is heat, called animal heat ,

wh ich is always produced in the living animal body ? It isthe vital fire or combustion carr ied fo rward with in the bodyunder the contro l o f the presiding Intell igence wh ich carr iesforward all the bod ily functions , and cares for all i ts needs .The amount o f heat produced by the body has been esti

mated to be sufficient to raise two and one - half pints o f waterfromfreezing to the bo i ling po int, every hour, or to bo i l sevengallons o f ice water every twenty - four hours . The body giveso ff about the same quant ity o f heat hourly as does a foo t and ahalf o f one - inch ironpipe filled with steam . Th is is about thesame amount o f heat as would be produced by the burningo f two th irds o f a pound of coal, al tho ugh , to produce thesame result, a much larger amount o f coal would be requ ired ;as a large part o f the heat produced in the burning o f coalfor heating purpo ses is wasted in passing up the ch imney ,or by radiation to surrounding objects .AS another comparison, we may say that the amount o f

heat generated in the body is about the same as that wh ichwould be produced by a small kerosene lamp capable o f burning two th irds o f a pint o f o il every twenty - four hours , o r

by the continuous burning o f a couple o f ordinary candles .

62 THE LIVING TEMPLEWherever heat is produced, someth ing must be consumed,consequently the vital fires consume the body j ust as burningconsumes a candle or the fuel ina stove . We see, then, thatthe poetic reference to l ife as a flame is, after all, a seientific expressiono f a fact. Li fe is truly a flame, a consumingfire, and the body is the substance wh ich the flame consumes,especially the fo llowing

L i fe is a pure flame, and we live by an invisible sun

with inus.

”S ir Thomas Browne.

How th is burning is carried forward is one o f the so - calledmysteries o f science wh ich no one has undertaken to explain.

The more we know o f the intricate pro cesses o f nature, thedeeper does the mystery become, until we recognize God asthe explanation o f it all, not a God far away, directing and

contro ll ing blind forces , as a naval commander contro ls themovements o f the gunboats wh ich compo se his squadron, bymessages sent by signs and o therwise to the o ffi cers in command o f the several vessels, but as the one great source o f

power, the fountain o f all l i fe and energy, the rea l actor inall the operations o f the universe . The fire wh ich burns inthe body consumes the food’ as a furnace consumes fuel , wh ileat the same time leaving abso lutely uninjured the most del icate nerve filaments, the mo st fragile threads o f l iving pro toplasm . Th is fire is not such a burning as manmay kindle ,anordinary chemical combustion, a destroying flame, but is asacred fire ever burning inthe presence o f H imwho presidesin the temple, maintained by his own l i fe and energy so longas the temple stands . When at death the to ttering walls o f

the temple fall, its altar fires are quenched, and only ashesremain.

A LIVING ENGINE 63

Bodi lyWear and Tear fromWork.

Another mo st important source o f bodily waste is work.

Work always invo lves the consuming o f substance, j ust as

heat does . The locomotive cannot pull its traino f cars without the consumption o f coal , and the locomotive wh ich con

sumes the most coal pul ls the largest train, o ther th ings beingequal . The amount o f fuel consumed is always propo rtionateto the amount o f work done . In the case o f the locomo tive,the fuel is carr ied in a special receptacle, the “ tender.

”In

the Living Temple, the body, the temple itself is consumedby its work. The amount o f work wh ich the body is capableo f do ing daily has been carefu lly estimated , and has beenfound to be equivalent to the l ifting o f nine hundred tonsone foo t h igh . More than one seventh o f th is wo rk ( 124tons ) i s performed by the heart in circulating the blood .

About an equal amount o f wo rk is perfo rmed in the movements o f breath ing. The balance o f the wo rk is done bythe muscles o f the limbs and tr unk. To perform th is workintenho urs, a manwould have to l i ft more thanfo rty poundsper second , o r eleven pounds four feet h igh per second , or

h is ownweight a foo t h igh every three seconds. Th is work,performed by the legs alone, wou ld require a man to walkmore than one hundred miles in twenty - four hou rs, or to l i fth imself up a perpendicular ascent o f five mi les .Careful experiments have shown that the vital combustion

inthe work o f the body consumes it at the rate o f one eightietho f its weight every twenty- four hours. At th is rate, the

entire body wou ld be consumed ineighty days ; but it is notpossible for l i fe to continue until the last particle o f the body’ssubstance is consumed . Observations have shown that deathoccurs when about half the weight o f the bodv has beencon

sumed, o r at the end o f about forty days.

64 THE LIVING TEMPLED ivine Stores of Life and Energy.

From the above, it is Clearly evident that l ife canbe prolonged only by the constant supply o f l iving substance to takethe place o f that wh ich is consumed inwork and heat production. A beneficent providence has provided for th is imperative need in the substances which are commonly cal led“food,” especially those furnished by the vegetable kingdom .

Just here, it will be well for us to pause a moment, andconsider the important and characteristic diff erence betweenplants and animals. The plant is a storehouse ; the animal,a living machine. The plant gathers energy ; the animalexpends energy. The plant derives its energy fromthe sun

l ight. It is only under the influence o f the sun’s rays fal l ingupon the leaves and the bark o f the plant that the energylocked up inthe air and earth and water is mo lded into formswh ich render it available for use inthe animal or the humanbody ; ino ther words, it is the creative, miracle - working powero f the sunl ight which produces those substances wh ich are

capable o f being received into the body, or, being builded intothe wal ls and pillars o f the myriad del icate and intricate struetures o f the wonderful temple wh ich we call the body. The

l ight wh ich comes from the sun is energy, not simply sun

energy, but divine energy. The great apo stle enunc iatedth is basic, physio logical, and theo logical fact when he wro te,God is l ight.” 1 John

Stored Sunl ight.The l ight does not simply fall uponthe tree, it enters the

tree, it becomes a part o f the tree.We have proo f o f th is in the fact that we have only to

raise the temperature o f wood a few hundred degrees to seethe l ight sh ine out again the glowing bri lliance o f coal and

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66 THE LIVING TEMPLEveh icle o f energy to all living th ings ; it is the means bywh ich God enters into animate nature . The glorious sunl ightwh ich garnishes the sky, t ints the flowers, paints the rainbow,

and gl istens in the dew , is creative power at work. It isth is gloriou s l ight wh ich vital izes all living things by itswarmth . It is a propell ing power in the universe. It isthe l ight, with its accompanying heat, wh ich l i fts the waterfrom the lakes, rivers, seas, and dew -mo istened grass and

leaves to form clouds, and thus maintain the never- ceasingflow o f l ife - giving water which issues from the throne o f

God (the heavens, Rev. in fall ing rain and dew.

L ight is, to man, one o f the most powerful o f all vitalstimulants . It brightens the temple as it shines upon itswalls ; it heightens its co lors and stimulates its activities ;but there is no provision in the body temple, as inthe plant,whereby the sunl ight may be captured, held, and stored forfu ture use. L ight stimulates the consuming activities o f the

vital mach ine. Th is it does by increasing the appetite and

the digestive power. Appetite is no th ing more than a dispo sition to draw uponnature’s storehouse for a new supplyo f l iving substance.The reader must not consider that the statements above

made or the language employed are intended to be consideredas inthe sl ightest degree figurative . It is the purpose o f theauthor to express h is thoughts inthe plainest andmost l iterallanguage at his command. We canno t understand nature,neither can we understand God, who speaks to us throughnature, unless we lay as ide all prej udices and preconceivednotions, and turn a deaf ear to that twice - confused Babel oftongues, systematic theo logy, w ith its paradoxes and mysticisms and absurd hypo theses and reason- baffling tests o f faith,and Sit, as a humble l istener, at the feet o f h imwho says,

THE BREAD OF HEAVEN 67

Thine ears shall bear a word beh ind thee, saying, Th is isthe way, walk ye in it.” Isa. The great Teacher isspeak ing to us to - day just as truly and as really as when,clo thed in human fo rm, he walked the earth nineteen hundred years ago . But, to receive the thought o f himwho said,I am the way, the truth, and the l ife ” (John wemust empty ourselves o f tho se h indrances to the receivingo f truth wh ich are merely man-made inventions, and wh ichobscure rather than assist spiritual insight into Go d’sthought.

The Bread of Heaven.

We see, then, that food and the act o f eating are divinelyappo inted means o f supplying the body temple with l ivingsubstance wh ich may take the place o f that wh ich has beenconsumed. But only tho se th ings canbe so employed wh ichare living substances, or the product o f vital activity ; inotherwords, stored sunl ight, for th is is the only po ssible sourcefrom wh ich the body canderive heat and energy. Substancesf romwh ich the light has beengiveno ff canbe o f no service.We see, al so , that the purpo se o f eating cannOt be the meregratification o f the appetite, the enjoyment o f the agreeablesensation wh ich food produces in the mouth and throat asit passes through them, but that it has a h igher purpo se ,the i lluminating and energizing, the Vital izing and renewingo f the l iving substance o f the body, in wh ich and throughwh ich, God’s l ife and energy are displayed. Nevertheless,eating is agreeable, and it is right that the taking of foodshould be enjoyable, but only for the reasonthat the beneficentCreator has so arranged that his ways are ways o f pleasantness, and all his paths are peace (Prov. 3 : whenmanwalks after the divine order.

68 THE LIVING TEMPLEThe Elements of Food.

Let us now study, with some care, the particular character o f the substances wh ich are adapted to serve as foodfor man. The purpose o f food being to rebuild a constantlywasting temple, to replace with fresh, new , l ight- fil led substances those wh ich have given forth their energy and l ifeto the body, and hence have become darkened, and no longerfit to dwell ina body divinely ordained to be ful l o f l ight,”it is evident that the quality and the quantity o f food mustbe su ited to the bodily needs. If we study the body, we findthat it needs several diff erent sorts o f elements . These are

special ly the fo llowing :1. First o f all , we need material wh ich may be quickly

built into the body, and wh ich may be as easily and qu icklyconverted into heat and energy. Th is exists in the food inthe form o f sugar and starch , and in the body in the formo f glycogen, a sort o f animal starch . Glycogen is foundch iefly inthe l iver and the muscles .

2. There is also found in the body a considerable amounto f substance from wh ich heat and energy may be readilyderived, existing in the form o f fat, and wh ich is stored up,o ften in large amounts, to be drawn upon when requ iredby emergency. The fat o f the bodv serves the same purpose as the coal inthe tender o f a locomo tive, wh i le the starchand sugar correspond more clo sely to the coal already in thefurnace .3 . A th ird important class o f substances found inthe bodv

are those wh ich form anessential part o f the muscles, nerves ,glands, and all l iving cells . These are knownby the generalname o f albumins, or pro teids . These substances correspondto the iron, brass, and other material s out o f wh ich the locomotive is made.

FOOD ELEMENTS 69

4. Combined with the th ird class is a small, comparativelyinsignificant, yet essential class o f substances, commonly calledsalts . These are represented by the ashes left when the ani

mal body has been burned. These salts do not exist in the

body as m ineral substances , nor in the form in wh ich theyare found in the ashes o f an animal , but in an organizedor l iving form, the exact nature o f wh ich scientists have notyet beenable to discover.

An examinationo f substances wh ich are capable o f maintaining life, or wh ich mav serve as food, shows that theycontainal l these var ious elements , wh ich may be briefly enu

merated as starch, albumin, fats, sugar, and salts.

Starch.

Th is, the most abundant o f the food elements, is foundin vegetables , grains, in most seeds, and in nearly al l vegetable foods . It is also found in green fru its, but not inripe fruits, and, with a very few exceptions, is not to befound to any considerable extent in nuts . Grains containstarch in larger quantity thanany o ther element. More thanhal f their weight consists o f starch . Every species o f grain,and every vegetable containing this element, has its own

particular variety o f starch, but, in general, starch consistso f l ittle granules, each made up o f several layers o f a peculiarsubstance which is po ssessed o f most remarkable properties,and undergoes the most interesting changes in its entranceinto and so journ inthe body. The accompanying illustrationshows diff erent forms o f starch granules, found in the commongrains and vegetables.

70 THE LIVING TEMPLESugar.

Th is remarkable food substance, found in nearly al l

f ru its, is also found to some extent invegetable foods . Thereare many diff erent kinds o f sugars . Sugar furnished bythe sugar cane, the beet roo t, and the sap o f the mapletree, is known as cane sugar. The sugar o f fru its is fru itsugar, o r levu lose. A pecu l iar sugar produced in the sprouting or malting o f grain, is known as malto se. Beer is produced by the fermentation o f th is sugar . Another formo f sugar, commonly known as glucose, is art ific ial ly madeby treating starch w ith su lphuric acid . ThiS process isemployed on a large scale, at the present time, in greatfacto ries, and produces a very cheap, but inferior sort o f

sugar, wh ich canno t be safely substitu ted for the natural products o f the vegetable kingdom.

Sugar, though very unl ike starch in appearance, is almostidentical with it incompo sition, and serves practical ly the samepurpo se inthe body , since starch is, by the processes o f digestion, made into sugar, maltose,— as we shal l see later.

A sweet substance found inmi lk is knownas mi lk sugar.

Dextrin.

Ano ther substance, clo sely resembl ing both starch and

sugar, is dextrin; it di ff ers from starch in the fact that itis readily so luble inwater, wh i le starch is not.

Fats.

Oi ls, or fats , abound in certain foods ; they are especiallyabundant in nu ts . They are also found in the o l ive, afru it, and abound in certain o ther seeds, as the peanu t, and

so j a bean o f Japan. Fats are found only in small quant ity in the grains, w ith the exception o f co rn, wh ich con

ALBUMIN 71

tains about 5 per cent o f fat, and oats, wh ich containper cent. Fats are almost whol ly absent fromwheat, rice,barley, and rye. Fats are also found in animal substances,but in a diff erent state from that inwhich they occur in thevegetable kingdom. In the vegetable, fats occur in the formo f ~ very minute particles, or an emulsion. I f, for example,nuts are chewed inthe mouth , a cream - l ike substance is produced ; th is is due to the fat emulsionpresent innuts . Whena piece o f fat meat is chewed inthe month , ano ily substanceis produced ; th is is not an emulsion. Emulsions diff er fromfat in the ordinary state in the fact that they readily mixwith water. I f the hands are smeared with o il , soap is neededto remove the fatty substance, for the reason that soap iscapable o f forming anemulsion, wh ich may be readily washedaway by water. We shall see the importance of th is fact inthe cons iderationo f the subject o f digestion a l ittle later on.

Albumin.

Albumins, l ike fats, are found abundantly in both vegetable and animal substances ; but food albumins proper are

ch iefly found in vegetables and in eggs. I f a portion o f

wheat flour is mixed with water, and al lowed to stand fortwo or three hours, and thenwashed upon a sieve under astream o f water, the water wh ich firSt flows away will bemilky

,but after a time, when the mass has been cons ider

ably reduced in size, there will be left an elastic, rubberlike substance which no longer gives to the water a milkyappearance. Th is is knownas gluten. Gluten contains albuminand various all ied substances, one o f which is vegetableglue

, or gelatin, a substance similar - to the well - knowngelatinor isinglass. Elements practically identical with glu ten,although lacking invegetable glue or gelatin, hence a d iff er

72 THE LIVING TEMPLEent product physically, are found in all cereals, very abundautly innuts, and in large propo rtion in peas, beans, lentils,and other leguminous seeds . Th is element is almost entirelylacking, however, in fruits, and is present in only minuteproportions invegetables.A specimeno f almo st pure animal albumin is to be found

in the wh ite o f an egg. AS we have already learned, themuscles, nerves, brain, glands, and o ther l iving structureso f the body, consist ch iefly o f albumin, or proteid substances.But animal albumins, or pro teids, with the exceptiono f thosefound in eggs, diff er from those found in vegetables, in the

fact that they constitu te tissues, or wo rk ing parts ; they are apart o f the animal mach ine and intended to do work, wh ilethe albuminous substances found in seeds, l ike those foundin eggs, are stored albumin especially prepared and intendedby nature for food . The albumins o f the egg are intendedto serve as food for the young, growing animal unti l it isable to pro cure food for itsel f . The albumin found in seedsserves the same purpose for the young plant, or for animalsfor wh ich the seed may serve as food . The albumin o f tissues , meats o f a l l sorts , has been used already by the animal,and are no longer food albumin, but tissue albumin.

It is reasonable to suppo se that a lbumins especially prepared by an al l - wise Providence for use as food shou ld bebetter adapted to th is purpose thanalbumins wh ich have onceserved as food , and have been constructed into a mach inefo r the use o f food stu ff s invarious kinds o f work. A simpleillustration wi ll perhaps make th is fact clearer. The manwho bu i lds a locomo tive employs iron wh ich has been especial ly prepared for making the diff erent parts o f th is wonderful mach ine. A manwho bu i lds a sewing mach ine naturally uses iron which has been especially prepared for the

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74 THE LIVING TEMPLEPeptogens.

These are remarkable substances the nature o f wh ich hasnot yet been fu lly determined, but wh ich are found in allfoods . Peptogens have the wonderfu l property o f causing thestomach to produce gastric ju ice . Foods wh ich containnopeptogen are treated by the stomach l ike wood , as saw - dust,for examp le, or any o ther inert or indigestible substance .Some peptogens stimulate the fo rmation o f acid, and o thersencourage the formation o f pepsin. Certain foods are defi

c ient in peptogens. Th is is especial ly true o f potatoes and

o ther starchy vegetables . R ipe fru its and dextrinized grainscontain peptogens in abundance . Peptogens also abound inbro ths and soups prepared frompeas, beans, and lenti ls, andinmeltose , o r malt honey.

Man’s Natural D ietary.

Wh i le it is true that various food elements required foruse inthe body mav be obtained frombo th the animal and thevegetable k ingdoms , it i s by no means to be supposed thatit is a matter o f indi fference fromwh ich source their food isderived .

Granting, then, that man’s natural dietary is derived fromthe vegetable kingdom, we must sti ll recognize the fact thatal l vegetable products are not equal ly well adapted to supporthuman l i fe and activity. In Gen. we read, “

Beho ld,I have givenyou every herb bearing seed, which is upon theface o f all the earth , and every tree, in the wh ich is the fru ito f a tree yielding seed ; to you it shall be for meat.” The

most thoroughgo ing sc ientific research uponth is questionleadsmost certainly and unequ ivocally to the conclusion that thedictuni o f H o ly Writ in relation to man’s diet is the expressiono f a pro found bio logical fact. Many eminent authorities

MAN’

S NATURAL DIETARY 75

who have studied th is question exhaustively have bo rne testimony to th is fact.

The most po sitive confirmation o f these views is to befound in the undeniable fact that a large part o f the humanfamilv have, f rom the earl iest times , subsisted upon foodso f vegetable origin, ch iefly o f fru its, grains , nuts, and o therseeds. At the present time, these substances constitute theprinc ipal sustenance o f at least two th irds o f the entire humanfamily. The three hundred mil l ions o f India subsist almostexclusively upon rice and dahl, a species o f lentil , with al ittle o il, and sometimes melted bu tter, but preferably the o il

o f sesame or some other seed . The same is almost equallytrue o f the four hundred mi ll ions o f Ch ina and S iam, and the

sco res o f mill ions wh ich occupy the central po rtion o f the

Dark Continent, who l ive ch iefly upon fruits and nuts and

o ther natural vegetable products o f the forest . The cocoanut,the plantain, and the banana form a very large proport iono f the dietary o f the natives o f Central America , the WestIndies, and the w idely scattered islands o f the Pacific. OnlyEuropeans and a few savage tribes subsist to a very largeextent upon animal foods, and it is perhaps tru e that coarsevegetables, such as the cabbage, spinach , celery, and otherwoody stuffs , are more generally used by Europeans thanby any o ther class o f the human race, with the exception o f

a few degraded and belated tribes who , fo r lack o f o therbetter food , l ive upon roo ts, insects , and reptiles, and are

reduced to a state but little above that o f the beasts o f the

field .

One o f the first evidences o f gastric enfeeblement is the

inability to digest vegetables . Cereals, whenproperly cooked,are very quick ly digested . Fru its are served up by the hando f nature already digested , requiring only thorough mastica

76 THE LIVING TEMPLEtion to secure their rapid passage through the stomach to

the absorption reservo ir below . Nuts , an extremely coneencated, so that their firm structure is reduced to a creamypaste. Vegetables, however, l ike meats, are slow o f digestrated food, are readi ly digestible, when thoroughly mastition, because o f the large amount o f waste and indigestiblesubstance wh ich they contain.

It ' should be noticed, also , that fru its , grains, and nutsalways harmonize together in almost any sort o f combinationthat can be devised, whereas there is o ften a disagreementbetween vegetables and o ther food substances, part icu larlyfruits . Th is is certainly a strong h int that vegetables properwere never intended for human dietary. It should be understood that by vegetables is intended those coarse, woodysubstances o ther than the seeds or seed - bearing po rtions o f

plants . Th is class includes buds, as the cau l iflowers ; stems,as celery, asparagus ; underground stems, as the potato ; roo ts,as the turnip, beet, carro t, and parsnip ; and leaves, as cabbage, lettuce, and spinach . Of these various products, thepo tato most nearly resembles the cereals, and it may be saidin its favor that its starch is evenmore digestible than the

starches furnished by the cereals . The question o f cookery,however, must be taken into consideration. There is no doubtthat thorough cooking wonderfully increases the digestibil ityo f vegetables, so that by the aid o f th is process, wh ich is asort o f predigestion, we are able to make use o f many foodsubstances wh ich otherwise could be eatenonly at the risk o f

very great inj ury.

TheMiracle o f D igestion

‘IGESTION is the wonderfu l process by wh ich foodstuff s are changed into blood and then into l iving tis

sues . Although these foods contain all the elements wh ichare found o r needed in the body, these canno t be directlyappropriated. The food substances must be rendered fluidbefore they canbe taken into the blood and circu lated to the

tissues . Then by the tissues the l iqu id food conveyed bvthe blood is again transformed into so l id and semiso lid sub

stances .

The Organs o f D igestion.The processes by wh ich these changes are aff ected are as

truly miracu lous as anyth ing wh ich the imagination can picture but before we canundertake the study -

o f these remarkable processes, we must know someth ing o f the form and

structure o f the digestive organs , in wh ich these changestake place. These are essential ly five, and are arranged a longa tortuous tube, called the alimentary canal . They consisto f the mouth, the stomach, the l iver, the pancreas, and the

intestines.

The mou th contains the teeth — twenty in the ch ild,th irty - two in the adult and the tongue ; and there are con

nected with it several pairs o f glands, cal led the sal ivary

glands, wh ich form analkal ine secretion, the saliva.

The mouth is connected with the stomach by the nar

rowed upper po rtiono f the alimentary canal, called the esopha

gus, or gu llet. The stomach is a pear- shaped organ, ho lding77

78 THE LIVING TEMPLEabout three pints, or three fourth of an ounce for every incho f the individual ’s height.

The stomach is l ined by mucous membrane, and is coveredexternally by a delicate membrane, called the peritoneum, and

its walls are ch iefly made up o f muscular fibers, which giveto it great contractile power. In the walls o f the stomach,Opening into its cavity, are a great number o f minute glands,wh ich pour out an acid flu id. Other glands are active in theformation o f pepsin, wh ich, combined with the acid l iquid,forms the gastric ju ice.

Lying at the back o f the stomach, and partly overlappingit, is the next important digestive organ, the l iver, wh ichforms\ a l iquid, cal led the bile, and discharges it through asmall tube into the al imentarv canal j ust below the stomach.

Lying just beh ind the stomach is ano ther very large gland,the pancreas, wh ich forms another remarkable fluid, the pancreatic ju ice, wh ich is discharged into the intestine throughthe same Opening through wh ich the bile enters .

The small intestine, the largest and most important o f

all the digestive o rgans, is the narrow portiono f the alimentarvcanal, some twenty - five feet in length, wh ich connects thetwo dilated po rt ions , the stomach and the co lon. Its wallsare everywhere th ickly studded with glands, wh ich pour out

mucu s and o ther flu ids , and there are also present mi ll ionso f minute proj ections, wh ich serve to increase the extent o fthe abso rbing surface.The co lon, wh ich forms the lower five feet o f the smal l

intestine, is not a digestive organ proper, but is a reservo irin wh ich the food is stored up for a short time to allowopportunity fo r complete absorption o f the digested portions .

WHAT THE SALIVA DOES“

79

Five Food Elements, Five Digestive Organs, Five DigestiveFluids.

From the above it appears that there are five digestive

organs and five digestive flu ids.

Before beginning the study o f the several digestive flu ids,let us recall that there are five food elements ; namely, starch,albumin, fats, sugar, and salts. There are l ikewise five digestive fluids ; namely, the sal iva, the gastric ju ice, the bile, the

pancreatic ju ice, and the intestinal ju ice. It is important tounderstand the relation o f these several digestive fluids tothe diff erent food elements wh ich it is their duty to reduceto a liquid state, thus preparing them for abso rption into the

blood vessels and circulationto the needy tissues.

Noth ing in al l the realm o f nature.

is more remarkablethanthe transformationwhich takes place in the several foodelements under the influence o f the several digestive fluids .Th is wonderful alchemy we are now prepared to study.

What the Sal iva Does.

I f a hard bread cru st is chewed for some little length o f

time, i t becomes decidedly sweeter thanwhen introduced intothe mouth . Th is is due to the digest ive actiono f the sal iva,wh ich possesses the remarkable power o f converting tastelessstarch into sugar. To demonstrate th is it is only necessaryto add a teaspoonfu l o f sal iva to a tablespoonfu l o f pasteprepared from cornstarch. Thoroughly mingl ing the sal ivawith the starch paste, one at first observes no change ; but i fthe mass is kept warm at a temperature o f abou t blood heat,but a few minutes elapse before the thick paste has becomealmost as thinas water, and withina very short time a sweettaste may be readily detected.

It is the business o f the sal iva to digest starch by convert

80 THE LIVING TEMPLEing it into sugar. Th is sugar is o f the var iety known asmaltose, which is also found inmalt, and is the result o f thedigest ive actionOf diastase, a substance wh ich, l ike the saliva,is capable o f changing starch into sugar.

The process o f starch digestion is not confined to ani

mals . Inmany plants there are digestive principles capableo f transforming starch into sugar. Th is change always takesplace in the ripening o f fru its, transforming the starch o f

the greenapple, for example, into the sweet, who lesome flavorsfound in the ripe fruit . By a simi lar process, the starchstored up in the roots o f the maple tree in the fall is in thespring converted into sugar, and carried up in the sap to

furnish material fo r the production o f new buds and leavesso setting in Operation the vital processes o f the plant. It

is in th is way also that the honey o f plants is formed, to bedepo sited in the flower cups from wh ich it is co llected bythe industry o f the bee.

The digestive action o f the sal iva differs from that o f

vegetable diastase, however, in the fact that it is capable o f

acting only upon dextr in or cooked starch , whereas vegetablediastase acts upon raw starch , though much less rapidly thanuponstarch wh ich has beencooked . Th is fact has an important bearing upon the hygiene o f digestion.

The action o f sal iva begins in the mouth, and continueswh ile the food substances are retained in the mou th, and

may proceed for th irty to Torty minu tes after the food isswallowed into the stomach , or unti l a considerable quantityo f the acid gastric j uice is fo rmed. The saliva being a naturally alkaline flu id, its activity is checked by the presence o f

acid substances ; hence the digestive action o f the sal iva inthe stomach ceases as soon as the gastric j uice is secretedin sufficient quantity to render the saliva acid.

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82 THE LIVING TEMPLEwel l mixed, and then add one part o f o il . Note that whenthe o il is first added, the two l iquids remain distinct. Shaketho rough ly for a minute, when it wi ll become impo ss ibleto distinguish the o il from the gumwater. The result willbe a creamy liquid, wh ich, when added to water, produces amixture having a milky appearance. I f allowed to stand awh ile, the emulsion will rise to the top as cream rises uponmi lk .

The D igestiveWork Done by the Pancreatic $u ice.

Th is remarkable digestive flu id performs the work o f the

three digestive flu ids wh ich have already beenmentioned . In

o ther words, it converts starch into sugar, as does the sal iva ;it converts albumin into peptone, as does the gastric j uice ; andemu lsifies fats, as does the bile. It thus digests starch, al

bumin, and fats . The pancreatic j uice digests‘

raw as well ascooked starch .

The Actionof the Intestinal $u ice.

The intestinal ju ice digests cane sugar, and perhaps actsuponall the other food elements .The salts are disso lved by the several digestive flu ids,

some by the sal iva and the flu ids o f the intestine, others wh ichrequ ire acids for their so lutionbeing disso lved by the gastricj uice.

Briefly reviewing the actiono f the several digestive fluids,let us notice that the sal iva digests starch, the gastric ju icealbumin, and the bile fats . The pancreatic j uice digests starch,albumin, and fat. The intestinal j uice possibly digests allthe food elements, including cane sugar. The first threedigestive flu ids with which the food comes in contact digesteach one food element, whereas the fourth, the pancreaticj uice, does the work o f the three preceding fluids, and does

PROPERTIES OF THE DIGESTIVE FLUIDS 83

it better ; for it is able to digest raw starch as well as cookedstarch. It digests starch better thandoes the sal iva ; it digestsalbumin better than does the gastric ju ice, and digests fatsbetter than does the bile.We note that each o f the principal food elements is

digested by three distinct digestive flu ids . The starch isdigested by the sal iva, the pancreatic juice, and the intestinal j uice, wh ile albumin is digested by the gastric ju ice,the pancreatic j uice, and the intestinal j uice. Fats are

digested by the bile, the pancreatic ju ice, and the intestinalju ice . Cane sugar is digested in the intestines only, probablyby the actiono f the intestinal j uice ; and the salts are digestedby all the digestive fluids.

Other Uses o f the D igestive Flu ids.

The digestive flu ids perform o ther important functionsbesides the transfo rmation and so lution o f foods. Fo r example, the sal iva not only converts starch into malto se , but aidsin so ftening and disso lving the food, thus preparing it forpassage into the stomach . Recent observations have shownthat the sugar formed by the saliva disso lves the nutritivesalts o f the foods, thus aiding in supplying the necessary elements to the bones . Th is explains the fact that rickets inchildren is so o ften accompanied by inabi l ity to digest starch,shownby bloating o f the stomach and bowels .The gastric ju ice not only disso lves albumin, but acts

as anantiseptic, preserving the stomach contents fromputrefactionduring the digestive process. The stomach is, in fact,a sort o f disinfect ing chamber inwh ich germs are destroyedby the gastric j uice, thus preventing fermentation and pu trefaction and also protecting the body from such diseases as

84 THE LIVING TEMPLEtypho id fever, cho lera, and o ther maladies due to germs wh ichdevelop in the alimentary canal .

The pepsin, as well as the acid o f the gastric ju ice, iscapable o f destroying germs . The stomach mucus also proteets the stomach against the actionof germs and germpo isons. Both the acid and the pepsin protect the stomachagainst germpo isonand o ther toxic substances by neutral izing or destroying them. The mucous membrane o f the stomach eliminates certain po isons from the blood . It is a mostremarkable and interesting fact that the gastric ju ice, althoughitself so essential to l ife, is itself a po ison. When introducedinto the blood o f ananimal , it produces insens ibil ity and death .

The bile has a wonderfu l variety o f functions . It is notonly a digestive fluid, but it is an excretion, carrying certainpo isonous substances out of the body . It prevents the injurious action o f the gastric ju ice upon the mucous membraneo f the intestines by neutral izing its acidity. It aids absorp

tionand stimu lates intestinal activity.

Evidence of Divine Intel l igence inthe Digestive Process.

One canno t study the remarkable changes wh ich the foodundergoes in the digestive process without being fu lly persuaded o f the existence o f a presiding intell igence wh ichgu ides and contro ls each step o f the process by wh ich the

commonest food stuffs, such as bread, fruits, and vegetables ,are converted into the l iving, sentient, acting, th inking, sub

stances o f the human form d ivine. The wisest physio logist,for example, cannot explain on any other grounds than thato f a contro ll ing intell igence the fact that the sal ivary glandsform from the alkal ine blood an alkal ine fluid, whi le the

peptic glands formfromthe same blood an intensely acid

fluid.

THE MIRACLE OF DIGESTION 85

Creative PowerManifest inDigestion.

Let us no te, also , the fact that the productiono f the salivaand the gastric j uice, and o f each o f the o ther d igestive fluidsin connect ionwith the process o f digestion, is a special creative act requ iring more than human wisdom , and performedindependently o f the humanwill in connectionwith the digestiono f every meal . The secretiono f the saliva, for example,is regu lated to a nicety, the amount formed each momentbeing just the quantity necessary to mo isten and digest thesubstance undergo ing mastication. I f these substances are

already mo ist, the quantity o f sal iva produced is very smal l.When l iquid foods are taken, l ittle or no sal iva is secreted .

When very dry substances are chewed, sal iva is poured out

inabundance. The amount may even equal twice the weighto f the substance eaten.

The secretion o f the gastric ju ice is l ikewise regu latedina most exact manner, bo th inquantity and qual ity, to suitthe character o f the food eaten. Substances containing alarge amount o f albuminand pro teids call forth an abundantflow o f gastric j uice, whereas starchy and fatty substancesdo not excite the pept ic glands to activity.

The secretion o f the l iver and pancreas, and also o f the

intestinal glands, is inthe same subtle manner connected withthe sal ivary and gastric secretions in such a way that allco—0perate together, both inquantity and quality, incarryingforward the digestive process.

Why the Stomach Does Not Digest Itself.Ano ther most remarkable circumstance connected with

the gastric digestion is the fact that the stomach i tself , wh ileable to digest flesh identical with its ownsubstance, is nevertheless in some mysterious manner protected from the co rro

86 THE LIVING TEMPLEsive action o f its own secretion. No physio logist has as yetgivena satisfactorv explanationo f th is phenomenon. It mustbe looked uponas a certain evidence o f the constant presenceo f a beneficent Inte ll igence.

The transformation o f the miscellaneous food substanceswh ich enter the stomach, into one common homogeneo us red

blood, is as great a miracle as the turning o f water into wine.That the process is so o ft repeated that it becomes famil iarrenders it not in the least degree less wonderfu l , and cer

tainly makes no easier the explanationo f th is remarkable metamorpho sis wh ich the most astute ph ilosophers and the mostpro found scient ists have never yet beenable to o ff er.

D igestiondoes not end with the absorptiono f the digestedfoods into the blood current. The final end o f the processis inthe tissues , and the last act is the transformationwherebysubstances wh ich have been rendered flu id in the stomach ,

so that they might be absorbed and circu lated, are again ren

dered so l id , so that they may constitute a part o f the mach ineryo f the body, and assist incarrying on its work.

Remembering that there are five food elements, five digestive organs, and five digestive flu ids , let us now note thatthere are ten distinct digestive processes, some o f wh ich are

deserving o f a l ittle further study . These are mouth digestion,wh ich includes chewing o f the food and mixing it with the

sal iva, o r masticationand insalivation, deglu tition, or swallowing o f the food after it has beenmasticated, stomach digestion,bil iary digestion, pancreatic

‘

digestion, intestinal digestion,

absorption, l iver digestion, circulation, and assimilation.

The Transfigu ration o f Food.

HE facts which we have already stud ied clearly show usthat man is simply transfigu red dust . The miracle

working energy o f the sunl ight weaves the elements o f earthand air into the various substances wh ich serve manas food,

and these, by a series o f processes, are woven into the infi

nitely varied fibers and structures wh ich constitute the humanbody, so that the food we eat to - day, is to - morrow walkingabout, th inking and speaking. The car o f corn, the handfu lo f grain, insentient and unintell igent , but full o f po tentialenergy, has been converted into qu ivering muscles, warm,

Vitalizing blood, sensitive nerves, and th inking brain. The

ancient Saxons recognized this wonderful fact in the adage ,Every manhas lainonhis own trencher, wh ich means thatevery manhas seenh imsel f onh is plate. Food is vital ized, illuminated dust. Man consists o f digested, assimi lated, transfigu red food. The who le process, from dust to brainand humanthought, is a series o f successive transformations inwh ich thepresence o f the divine hand is everywhere discernible, li fting,illuminating, transfiguring. The power wh ich weaves the mysterious fabric o f l ife inthe formationo f l iving flesh from food isnot a mere mechanical , physical agent , a vibration, anundu lationinthe great ether ocean; it is the same creative energy whichmade the worlds, and holds them steady intheir circl ing paths.

God is l ight,” says Johnthe apostle ; so i f inthe gloriousrays o f the sunwe recognize the presence o f God, we mustsee the same in the fruits , the grains, the nuts, the bread ,al l foods. When the d ivine teacher said, I am the l iving

87

88 THE LIVING TEMPLEbread wh ich came down fromheaven (John6: his decla

ration was not merely a mystical figu re o f speech , but the

express i on o f a fact , a real ity, a sc ientific truth . And whenhe said, The bread which I wil l give is my flesh, for the l ifeo f the world (John 6:51, New Version) , he called our

attention to the fact that God h imsel f enters into our bodiesinthe taking o f food that he is the very substance o f food,the l iving bread fromwh ich all bodilv energy is derived, wh ichsupports and maintains every funct ion o f l ife

, and wh ich isthe veh icle by means o f wh ich our ever - wasting and decaying bodies are continual ly replenished and renewed, o r re

created .

The apostle Pau l recognized the same great tru th : In

whomwe l ive, and move , and have our being.

”Acts

We thus owe al l to God. We not only owe to himthe beginning o f ou r l i fe, but we constantly derive fromh imour nour

ishment, our suppo rt. We feed upon him, absorbing in our

food the very substance o f his body, a thought wh ich renderssacred and glorious everyth ing connected with the act o f cating, and forbids the use o f the palate merely as a source o f

pleasure.

TheMiracle o f the CornField.

We read w ith wonder, perhaps sometimes with questioningfaith , o f the restoration o f l i fe to the w idow ’s son, o f the

resu rrection o f Lazarus , o f the feeding o f five thousand witha few loaves . May not our feeble faith be strengthened as westand face to face with the miracle o f a great corn field— a

thousand acres , perhaps, o f tal l stalks bending low with theirgo lden burden o f grain— fi fty thousand bu shels — and everykernel a miracle ; every bushel capable, through the trans

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90 THE LIVING TEMPLEThorough Chewing aMatter o f G reatest Consequence.

Pro longed mastication is also o f the h ighest importancefor other reasons . Mouth digestion is the first o f a serieso f changes wh ich take place in different parts o f the al imentary canal , and wh ich together constitute the digestive process .I f the first o f the series o f change is performed inan imperfeet manner, all the succeeding changes are l ikew ise moreor less defective ; that is, stomach digestion cannot be wel lperfo rmed unless mou th digestion has beenwel l done. Tak

ing the food into the mou th is a signal to al l the digestiveorgans to prepare for work . Even the sight and the odoro f food may cause an outflow o f sal iva, and at the same timethe gastric ju ice begins to pour out into the stomach .

Pawlow’s Interesting Experiment.

Paw low , o f St. Petersburg, in experiments upon a dog,observed that when food was introduced into the animal ’sstomach through ano pening made for the purpose, no digestive activity fo llowed ; the gastric ju ice was not pou red out,

and the stomach apparently remained inert. On the o therhand, when the animal was al lowed to see and smell o f thefood, the saliva and the gastric ju ice poured fo rth abundantly,even though the animal did not actually taste a morsel . It

is impo rtant that the food shou ld be retained inthe mouth fora su ffic ient length o f time to make the proper impressionuponthe nerves o f taste, so that the entire digestive apparatus shallbe thoroughly prepared to carry the food substances throughthe successive steps o f the digestive process . Food shou ldremain inthe mo uth until reduced to a so ft

,pasty consistency

that w ill mix readily with the gastric juice and other digestiveflu ids.

HOW TO EAT PHYS IOLOGICALLY 91

The stomach is not capable o f grinding and reducing thefood. I f th is work is not done in the mouth by the teeth,that po rt ion o f the food which enters the stomach in the

form o f coarse particles will remain there a much longer timethan is necessary. The digestion o f food wh ich has beenproperly prepared in the mouth by tho rough chewing, is o f

great impo rtance , and should be mentioned here . The gastricj uice does not remain in the stomach for an indefinite time.Absorption begins after the food has remained in the stomach three or four hours, or long enough fo r digestion to takeplace under favorable conditions . It is thus very clear thatif the food is imperfectly chewed, some po rt ion o f it may beleft in the stomach after the gastric ju ice has beenpart iallyor

O

Who lly absorbed ; there is , consequently, no protect ionagainst germs wh ich enter the stomach through the mouth.

Fermentations and putrefactions readily take place . The undigested food stu ff s furnish abundant material for the germsto feed upon, so that they mu ltiply with great rapidity. I f

there are present in the food considerable quant it ies o f sugarand partially digested starch , there will be a rapid growth o f

germs which feed upon these substances, and the resu lt willbe the formation o f gases and acids in large amount. Sour

stomach, heartburn, and co l ic are some o f the maladies thusproduced . I f there is present in the undigested foods a con

siderable amount o f albumin or proteids , as whenmeats areeaten, the growth o f tho se germs wh ich feed upon these substances w ill be encouraged . These germs are o f a sort verydangerous and destructive. They do not give rise to fermentation, but cause putrefact ion, the resu lt o f wh ich is catarrho f the stomach, bil iousness , jaundice, and various inflammations o f the stomach and bowels . Th is condition encouragesthe development o f typho id fever, cho lera, and other infect ious

92 THE LIVING TEMPLEdiseases o f the stomach and bowels . The stomach is exhaustedby the long- continued efforts requ ired to empty itself o f itsfoul contents. Its muscu lar walls are weakened by inflammation. The consequence is dilatation. It may be in timestretched to twice its proper size' through distentionby gases .D i latation o f the stomach prepares the way for many diseases, by encouraging the growth o f germs.The importance o f mouth digestion, and o f the action of

the sal iva upon the food, has not been fully apprec iated untilrecently since it has beenmade clear that the action o f the

sal iva upon the starch, wh ich begins in the mou th, continuesfor th irty or forty minutes after the food has entered the

stomach. It shou ld be noted that the sal iva acts only upon

the starch, and that it has no influence whatever upon sugar,fats, or albumin.

The Remarkable Discoveries of Horace Fletcher.Mr. Horace Fletcher, a wealthy gentleman residing in

Venice, Italy, has recently called the attention o f the scien

tific world to the resu lts o f experiments conducted by h imselfand the physicians associated with him, wh ich show that thepro longed mastication o f food increases greatly its nutritivepower, so that the amount o f food eatenmay be very considerably reduced without diminish ing the bod ily strength or

weight. These experiments have been repeated in the laboratories o f the great university at Cambridge, England, underthe supervision o f Pro f.Michael Foster, the eminent Englishphysio logist, and the results obtained byMr. Fletcher havebeen verified.

Mr. Fletcher finds that when the food is chewed careful lyand thoroughly, it is, by a reflex action, moved forward bythe muscles at the back o f the throat at frequent interva ls

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94 THE LIVING TEMPLEfoods eaten are o f proper qual ity, and taken in the properquantity, and at su itable intervals.The activity o f the sal iva in the stomach continues only

until the gastric j u ice has been secreted in su fficient quantity to render the stomach contents acid . The action o f

the sal iva is interfered with by var iou s acids as well as thato f the gastric ju ice. Fo r example, vinegar, even in a smallamount, destroys its action entirely. A single teaspoonfu lo f vinegar taken at a meal is suffi cient to entirely destroythe action o f the sal iva upon the starch, even though the

proper amount may be secreted . The tannic acid foundin tea and cofl‘ee has precisely the same effect . Some strongvegetable acids — as , for example, oxal ic acid, wh ich is foundin pieplant destroy the action o f the sal iva when presentin so small a propo rtion as one part to six thousand . Citricacid, the acid o f lemons, sour oranges, l imes, and some otherfru its, whenpresent in large amount , also prevent the properaction o f the sal iva. Mal ic ac id , found in so ur apples , tartaric ac id , and the ac id o f grapes have the same efl‘ect i fpresent in considerable quantity, especially in hyperpepsia,in

'

wh ich an excess o f hydroch loric acid is secreted, cases o fwh ich are by no means uncommon.

Fats interfere w ith the actiono f the sal iva , whenmingledwith starch in the form o f o ils or unemu lsified fats . Fats ,ina state o f nature, are found inanemu ls ified condition, thatis

,divided into minute droplets . Emu lsified fat does not inter

fere with the action o f sal iva upon starch , for the reason thatthe fats and the starch remain separated ; but o ils, meltedbutter

, and o ther fats, whenbrought incontact with the starch ,permeate the starchy part icles, and render them imperviou sto the sal iva, thus interfering with the digestive change bywh ich starch is converted into sugar.

PEPTOGENS 95

Stomach Digestion.

The digestive work especial ly characteristic o f the stomachis the digestiono f albumins through the actiono f the gastricj uice. Th is should begin abou t th irty or forty minutes aftertaking food into the stomach, or as soonas the gastric ju icehas beensecreted inproper quantity, and at about the momentwhen the sal ivary digestion o f starch ends . The secretiono f the gastric j uice is call ed forth by certain elements o f thefood not previously mentioned, wh ich are knownas peptogens.

Peptogens.

There are various peptogenic substances found in foods ,some o f wh ich give rise to the formation o f peps in, wh ileothers stimulate the secretion o f hydrochloric acid. Thesepeptogens either exist already formed in the food, and are

disso lved by the sal iva, or are produced by it in its actionupon the food. The d igestive activity o f the stomach has

been found to be increased as much as twenty - five times bythe add ition o f these peptogens, wh ich constitute a sort o f

stomach food, or natural stimulus to the stomach, by wh ichits energy is called forth . A peptogen is probably more thana stimulant. It not only excites the stomach , but providesit with the material necessary to enable it to prepare the marvelously active substances by wh ich the albumins o f the foodare disso lved and converted into peptone, and thus preparedfor absorption. Pure albumintaken into the stomach is foundto provoke l ittle or no digestive activity. By the additiono f the peptogens which are largely found in fruits and properly prepared cereals, an abundance o f active gastric j uiceis formed.

The existence o f peptogens in the food, and especial lytheir production by the action o f the sal iva upon the food

96 THE LIVING TEMPLEelements, is one o f the most interesting o f all the numerousremarkable facts connected w ith the process o f digestion,

and shows us how the di ff erent digestive processes are l inkedtogether in such a way that the perfect performance o f eachone depends upon the thorough completion o f the precedingones .

The action o f the gastric ju ice is faci l itated by muscu larmovements, wh ich are ch iefly due to the contraction o f the

stomach walls and to the action o f the diaphragm. Thesevariou s movements combined constitute a sort o f churningprocess, by wh ich the food substances in the stomach are

thorough ly manipu lated and mingled, and, so far as possible,reduced to a flu id state. At the end o f three hours, theac id ity o f the stomach contents is at its maximum, also the

muscu lar activity o f i ts wal ls . The contractionfinal ly becomesso vigorous that the flu id port ions o f the food are forcedthrough the pylorus, wh ich is always well contracted, intothe intestines , where the bile and the pancreatic ju ice begintheir work .

Bi l iary Digestion.

As the food enters the intestines, the bile acts upon it,sapou ifies some o f the fat, and aids the pancreatic ju ice inthe complete digestion o f the food elements .

Intestinal Digestion.

The food is moved along in the intestines by the actiono f their muscu lar walls, wh ich contract at regular intervals .In the intestine, a spec ial class o f digestive ferments, knownas enzymes, act upon the several sugars, cane sugar, milksugar, and maltose. The ferment wh ich digests maltose, thesugar formed by the digestive actiono f the sal iva uponstarch,

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98 THE LIVING TEMPLEas one might say, inspected by the l iver, wh ich puts oncertainfinish ing touches , rej ecting any unusual or po isonous materials wh ich may have crept in. The starch wh ich has beenconverted into sugar, is , by the l iver, reconverted into ani

mal starch or glycogen, inwh ich form it is stored up in the

tissues o f the l iver until needed for body - work or heat production. when it is do led out as needed. The digestive funct ion o f the l iver is not the least o f its many most interestingand important activities, some o f wh ich will be consideredfurther on. There is no more marvelous manifestation o f

organic intel ligence inthe body than that shownby th is greatbrown gland in the regu lating o f the supply o f sugar to the

blood in the interimbetweenmeals . In th is respect the l ivermight be looked uponas a sort o f l iving, automatic stoker,”wh ich suppl ies fuel to the body as needed, as devices madefor the purpose supply coal to the furnaces o f steam bo ilers .Here we have another proo f, not only o f the marvelou s

benevo lence and wisdom o f man’s Creator, but o f his con

stant presence and unfail ing vigilance in guarding the

interests o f the body, and providing for its needs . I f al l thesugar formed fromthe digestion o f starch, wh ich constitutesmore thanhalf o f the bu lk and weight o f our natural d ietary,or about one pound a day, were thrownat once into the bloodand general circulation when absorbed from the stomach,the heat - making processes o f the body wou ld be execssively excited ; or, if the sugar was not oxidized, or burned,the k idneys wou ld be at once called into activity to eliminatethe sugar, and it would thus be lost to the body. This condition is sometimes present, as ina disease knownas diabetes,inwh ich varying quantities o f sugar are d ischarged throughthe kidneys .The l iver does not deal with all sorts o f sugars w ith equal

THE ASS IMILATION OF FOOD 99

facil ity . $ust as some fuels are mo re eas i ly handled thanothers , so some sugars are more easily stored and distributedby the l iver. Of al l the sugars, cane sugar and milk sugarare least readily dealt with by the l iver. Maltose, the sugarformed from starch in digestion, and levu lose , the sugar o f

fruits , are mo st readi ly util ized .

Circu lationo f the Digested Food.

After the food has passed through the l iver, it is carriedto the heart, fromwh ich it is distributed through the who lebody, carrying to each part po tential energy and materialfor rebu i lding the wasting tissues .

Assimilation.

The final act o f nutrition is the conversion o f the l iquidblood into so l id tissues, a change exactly the reverse o f thatwh ich occurs in the stomach . Here the transfigu ration iscompleted . Each tissue takes from the blood the materialneeded for its own repair, and bu ilds the nutritive elementsinto a fabric like itself. Assimilation is noth ing more norless than creation. It is the formation o f l iving substances ,the bu ilding o f tissues and organs , l iving mach ines, out o f

the blood, the stream o f l i fe wh ich serves as a sort o f cir

cu lating market, o r, one might say, a canal , along wh ich the

nutritive elements prepared in the stomach o r o ther digestive organs , are conveyed to the places where they are needed.

There are found in the tissues remarkable substanceswh ich play the part o f regulators o f the assimilative process .These enzymes are produced in the l iver, the pancreas, and

certain other o f the large internal glands . It is under the

influence o f these enzymes, wh ich are all ied to pepsin and

other digestive ferments, that the l iquid blood is converted

100 THE LIVING TEMPLEinto so l id tissue, and that the energy locked up in the food

is set free through the actiono f oxygenwith the elements o fth e food . There are a half dozen or more o f these enzymesin the blood, each charged w ith a certain du ty. There are

others in the muscles, o thers in the nerve centers . The won

derfu l action o f these enzymes can be explained inno o therway than by the recognition that they are divine agenc iesacting under the contro l o f that marvelous Intell igence whichguides and ru les all the activities o f the universe, and wh ichis so wonderfu l ly manifest inal l the l ife processes o f animatenature.

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102 THE LIVING TEMPLEo ther distinct deviation from the path marked out for us byH im who se o ff spring we are, and who invites us to feastuponhis ownbody presented to us in fruits and o ther o f the

h igher products o f the earth . The d ivine order o f l ife isrevealed inGen. wh ich presents , as man’s bill o f fare,a dietary o f fru its, nuts , and seeds . That th is was the originaland natural diet o f man is a demonstrable scientific fact .According to the most eminent naturalists, th is bill o f fareis clearly indicated by man’s very structure ; h is hands, h isteeth, h is stomach and intestines , his entire body, indicate thath is food should be drawn from the h igher products o f the

earth , the fru its and nuts and herbs .Whether therefore ye eat, or drink, or whatsoever ye do ,

do all to the glory o f God.

”1 Cor . IO :3 1. It is manifest

that the only way in wh ich one can really eat to the glo ryo f God is in eating the th ings wh ich God h imself createdto be eaten, wh ich he presented to man in the beginning assubstances especially designed for his sustenance. Eatingmust not be regarded as a pastime, as a means o f pleasurabledivers ion or entertainment . For many generations the palatehas beenmade a source o f pleasure

, and to the great detrimento f the race . A large share o f the physical degeneracy thatis increasing on every hand may be traced directly to improper eating, to the eating o f th ings never designed to beeaten, and wh ich no one wou ld ever th ink o f eating, exceptfor that fact that they momentarily give an agreeable sensation to the tongu e and palate. No thought or considerationis given to the po ssible eff ect o f these palate - tickl ing substances upon the stomach after they have entered it. A

gentleman once said to the author, “I eat mustard, pepper,

pepper- sauce, and similar hot substances for the reason that

I like things wh ich give my palate a twist.” Th is gentleman,

THE DIVINE WAY IN DIET 103

w ith mill ions o f others l ike him, quite overlooked the fact thatthose th ings which “ twist the palate are equally able totw ist the stomach, the liver, the nerves, the brain, and

every organand tissue with which they come in contact during their journey though the body . These palate - twistingor tickl ing substances have no food value, but are capable o fproducing a vast deal o f mischief in the vital economy ; theylay waste the l iving temple by introducing elements wh ich are

in the h ighest degree obstructive and destructive .

Pure Food the Light o f the Body.

Said the Christ, If thy who le body therefore be fu ll o fl ight, having no part dark, the who le shall be fu ll o f l ight ,as when the bright sh ining o f a candle do th give thee l ight.”Luke As we have elsewhere seen, pure food is ligh t,l ight stored , done up in bundles convenient to enter into

the service o f the temple, the vehicle bv means o f wh i chGod ’s own l i fe and energy become a part o f the l iving body.

Food is the fountainwh ich supplies the ever - wasting streamo f l i fe.Is it not apparent, then, that the fill ing o f the body with

l ight, i lluminating it, so to speak, is to be accompl ished by eating pure food ; and that, i f we wou ld have no part dark,we must be careful to introduce into it noth ing by wh ichdarkness will be communicated to it. Light is l i fe ; darknessis death . A body fu ll

,o f l ight is a body full o f l i fe, activity,

and energy ; a dark body is dead or dying. It is evident thatthe words o f the Christ have a pro found spiritual meaning ;but it is equally evident that, l ike o ther great fundamentaltru ths, their application i s as exact and apt in relation to

physical , as in relation to spiritual things . Indeed, whenwe come to look at nature andmanand their relations to God

104 THE LIVING TEMPLEin their true l ight, tho se

.

barriers and distinctions by wh ichmen are accustomed to separate spiritual and moral th ingsfromnatural th ings disappear fromview , the wall o f partitionbetween the natural and the spiritual is broken down, and allth ings become changed ; not that the spiritual is brought down,but that the natural and the physical are l ifted up, spiritualized,transfigu red. And it is the purpose o f th is book so to li ft upthe divine temple inwh ich God declares he h imself dwells, thatit wil l no longer appear, inany o f its functions or features, tobe gross, material , o r earthly, -but that it may appear thatglorious. and masterfu l work o f God wh ich it is created to

be , by the divine light wh ich sh ines w ith inand through it.

Living Tissues Transparent.

Let us no te, then, the exact tru th o f theMaster ’s words .H ere, for example, is a l iving earthwo rm. H o ld it up to the

sun, and observe the bright red glow o f the l ight throughits translucent t issues . Now find, if possible, a dead worm ;ho ld th is up beside the l iving one, and no te that it isopaque, the l ight does not readily sh ine through it. Hereis ano ther i llustrative experiment . W ind a string o r a rubberband about a finger insuch a way as to obstru ct the c ircu lation.

Presently the finger wi l l lose its ro sy co lo r, and acqu ire ablu ish appearance . Now ho ld the hand up be fore an electricl ight or a bright lamp, as close to the l ight as possible withou tburning, and a marked contrast w i l l be no ticed between the

constricted finger and the o thers ; it is evidently more Opaque .

I f the constrictionhas been applied fo r some time, the fingerwill be almo st entirely opaque or black, wh ile the other fingersw i ll present a bright red glow under the influence o f the l ightwh ich penetrates the t issues. L iving tissues are transparent ;dead tissues are Opaque ; and th is is the lessonwh ich we learn.

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106 THE LIVING TEMPLEdevour tho se who , l ike themselves, have been invited to eatthat wh ich is good.

”Convenient food is certainly not such

food as w il l produce disease and infirmity, shorten l i fe, bluntthe sensibil ities , cripple the faculties, debase the morals, or

o therwise lessen the beauty and dignity o f the image o f God,

ormar and deface the l iving temple. Neither canfood be calledconvenient wh ich is only obtainable at the expense o f such an

enormous amount o f su ff ering and such a prodigious sacrificeo f l i fe as is invo lved inthe preparationo f animals for use as

food .

We are now prepared to consider, more indetail , the particu lar evils wh ich arise fromnumerous common errors indiet, inthe use o f improper food, and indepartures from the

divine way.

Careless Temple Bu i lding.

The carelessness displayed inthe manner inwh ich c ivil izedhuman beings bu ild their l iving temples is equaled only bythe rude and uncouth fash ion inwh ich the ignorant savageso f the forest build the temporary hu ts in wh ich they dwell .The natives inhabiting the hot lands along the gu lf coasto f southernMexico constru ct their homes o f grass , wh ich ,

rendered crisp and inflammable as tinder by the hot torr idsun, may be igni ted by a spark, and ina few moments disappear ln smoke. On the rocky l pes o f the greatMexicandesert, where vegetationi s confined to a few shrubs and thornycacti , one may see hundreds o f humanbeings living inhabitations wh ich, at a l ittle distance, to be mere heaps o f

brush and rubbish jumbled together in the mo st miscellaneousmanner, aff ording only partial shelter from the sun, and not

the least protection from rain (wh ich fortunately seldomcomes) , and wh ich a little puff o f wind may at any time

CARELESS TEMPLE BUILDING 107

scatter broadcast over the sandv plain. A somewhat mo refo rtunate savage bu i lds a hut o f mud, wh ich excludes thesun and rain, but is readily disso lved , and carr ied OE by aflood. The Arab dwells ina temporary abode o f skins , wh ichforms a shade and shelter fromthe rain, but does not aff o rdmuch protection from the wind and dust storms that o ftensweep down

.

over the great desert on the bo rders o f wh ichhe l ives .The mo re wealthy and enl ightened c ivil ized man builds

his house o f stone or brick , or t imbers securely fastened to

gether. Instead o f huddl ing together such materials as he

finds mo st ready to h is hand , he brings so l id beams fromthe forest , granite blocks from the mountains, iron from the

mines , and if he has an abundance o f means , he spares nopains or expense to bring together the cho icest and mostenduring materials fromwh ich to constru ct the house inwh ichhe dwells .So the hut o f grass or boughs or mud or animal skins

wh ich the savage bu i lds becomes trans fo rmed into the mansion, the palace, the castle o f the civil ized man, a fit rep

resentation o f his growth in knowledge , in resources , inself - respect, in appreciation o f the privileges , bless ings, and

opportunities o f anel ightened l ife.How strange it is that wh i le c ivil ized man has thus im

proved the character o f his dwell ing, his tempo rary home,he shou ld have made apparently almo st no progress at al lhas even retrograded — in relation to the building o f his l iving temple. As the savage bu i lds h is hut o f tho se materialswh ich he finds clo se at hand, or most accessible with l ittlereference to their durabil ity or stableness , so he bu ilds hisbody o f tho se foods wh ich are most easi ly procurable, or

108 THE LIVING TEMPLEwh ich he finds most convenient to his taste, for wh ich hisappetite clamors, and wh ich produce the most agreeable sen

sations wh i le sl ipping by h is palate, or momentari ly detainedin contact w ith his tongu e . One tenth o f the time given tothe study o f dietetics wh ich is given to the study o f housebu i lding, selection o f materials with reference to strength ,

durabil ity, and adaptation to desired ends by most c ivilizedmenand women, wou ld lead to a thorough revo lution inprevail ing customs and habits inrelationto diet.The man who wou ld decline to have built into the front

wall o f his beauti fu l brick mansion imperfectly burnt brickwh ich he knows will soon crumble and mar the beauty and

strength o f the structure, or wou ld on similar grounds rej ectas bu ild ing material ch ips or blocks o f wood, bits o f coal,cinders, broken cro ckery, leaves, tin cans, o ld bottles, and

simi lar rubbish, wou ld , in giving thought to the selection o f

materials fo r the bu i lding o f h is body temple, exclude fromh is dietary such indigestible and hence unusable rubbish aspickles, green o l ives , brandied peaches, condiments o f allsorts wh ich are indigestible as wel l as irritating, and a longlist o f dishes spo i led by unwho lesome mixtures o f varioussorts, and labeled with foreignnames to h ide their ingredients . What wou ld be thought o f a man, who , inbui lding thehouse inwh ich he intended to shelter h imsel f and his family,putting into it the carefu lly boarded earnings o f many years,should, inconstructing the walls, put inhere and there a masso f tinder or straw or other easily combustible material ; nowand thenmixing in a few pounds o f gunpowder or nitroglycerin, W i th a handfu l o f percussion caps near by, withbo ttles o r cans o f gaso l ine, naphtha, benzine, co tton, or otherl ight material saturated with these inflammable l iqu ids, mixed

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110 THE LIVING TEMPLEmaterials here spread out, a fine , beau ti ful , enduring fabrico f brain and muscle and nerve and bone, capable o f h ighth ink ing, fine feel ing, strong and noble acting, a consistentconduct, and a faithful witnessing for God as a worthy specimeno f his handiwork ? I f you have not, let me ask you car

nestly i f these are not the questions wh ich shou ld interest youas a rational being, enl ightened as to your royal origin as ason or daughter o f God, and your high mission as a repre

sentative and ambassador o f God, a witness before the worldand the universe, and your po ssible destiny as a citizen o f arenovated earth, with an infinite l i fe unfo lding before you ?In the presence o f these gr eat facts and po ssibil ities, is it

not the duty o f every humanbe ing to take care that he shalleat to the glory o f God, and not to the po llutionand destruc

tion o f H is temple ? Is it not true o f one who pursues anoppo site course that he eateth and drinketh damnation to

h imsel f ” ? The consequence o f such eating and drink ing wesee all about us in the vast army o f dyspeptics , rheumatics,consumptives, and wretched subjects o f nervousness, nervousexhaustion, paralysis, and even insanity.

Eating for Disease.

A large share o f all human il ls may be properly traced tounworthy eating.

”H ere is a poo r dyspeptic, for example.

Ask himhow he became ill . He readily confesses it was bywrong eating. He says, I thought I could digest anyth ing,and so I ate everyth ing, as much as I wanted, and as o ftenas I could ; but now I caneat noth ing at all w ithout distress .I can d igest noth ing. The sunken eyes , the bent, wastedframe, the pale checks, the feeble pulse, the tottering steps,ind icate that the body temple is in ruins, that its walls are

tumbl ing down, that the go ldenbowl is broken, and that the

EATING FOR DISEASE 111

Shekinah, that light wh ich l ighteth every man that comethinto the wo rld,” is departing from the habitation that oncewas a th ing o f beauty and o f strength, ful l o f l i fe and joyand energy , now destroyed, not through neglect by the divineBuilder, but by the hand that was made to care for and to

keep it, to co - operate with the divine Architect and Builderinreplenish ing its stores o f energy, inembell ish ing and beautifying its walls , and maintaining continually inall its departments 3 sweet incense o f loyal, faithfu l service.

Let us no tice now some o f the particular ways inwh ichmen and women habitual ly err in supplying material fortemple building, in o ther words , in eating and drinking,

together w ith the reasons thereo f ; reference to the principlesalready considered will easily make this clear. Let us alsoseek to find out in each instance the right way that shouldbe substituted for the wrong one, so that our knowledge maybe positive as well as negative, and that we may know notonly what not to eat and how not to eat, but what to eatand how to eat it.

The Selectiono f Food.

Practical diet reform must begin before sitting down to

the table to eat. It must begin in the k itchen; indeed, wemust evengo beyond the kitchen. Eventhe wisest, most skillful and conscientious cook canno t prepare good food from poormaterials. The family steward, the one who provides thefood supplies

,is primari ly responsible, and hence must be

made intelligent in relation to thebodily needs.It seems almost needless to remark that food must be

sound, mature, in good condition, free from disease, suthcient in quantity, o f fine quality, and o f such sort as willfurnish the body with the elements wh ich it requires for com

112 THE LIVING TEMPLEplete nutrition. There must be sufl

'

icient variety to meet theneeds of all the members o f the fami ly, and prevent loss o f

appetite from too great mono tony in the bill o f fare. Evenhorses and cattle requ ire anoccasional change o f food.

The food supply should first o f all include a variety o f

grains, preferably who le - grain preparations, o f wheat, corn,oats, and rice. Rye and barley may sometimes be advan

tageously added, and even buckwheat ; but these grains are

inferior innutritive value to those mentioned , and canhardlybe considered as essential . The grains furnish ch iefly starch,with a fair but hardly sufficient allowance o f albumins .To secure a sufficient supply o f albumins and an adequate

allowance o f fats , a l iberal supply o f nuts must be provided .

Of our domestic nuts , the most valuable are the pecan, wh ichgrows abundantly in the South ; its near relative, the h ickorynut, wh ich grows inmost parts o f the North ; almonds, wh ichflourish inCali fornia ; and the peanut, a legume, a native o f

the South . Walnuts, butternuts , hazelnu ts, and beechnutsare also valuable nu ts, though less abundant and not so gen

eral ly accessible as the varieties mentioned . The chestnut isalso ‘a valuable food , but its composition is more nearly all iedto that o f the grains .Next must be mentioned a supply o f fru it, both fresh

and dried, and i f po ssible, canned fru its . Th is great countryaffords such a marvelous variety o f cl imates, our marketspresent at different seasons o f the year almost every who lesome and valuable fruit known to the who le earth . Peaches,plums, cherries, strawberries, raspberries, blueberries, whortleberries, nectarines , apricots, and grapes in great variety are

found abundantly in nearly all parts o f the United States,each in its season, and should constitu te at those times al iberal feature o f the daily bill o f fare. Every family shou ld

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114 THE LIVING TEMPLECEREAL FOODS AND LEGUMES.

Bread.

From the earl iest ages bread has constitu ted the staffo f l ife for the mo st enl ightened members o f the humanfamilv. Wherever agricu lture has been known, the

‘

mill insome form or ano ther and breadmaking have likewise beenknown. In the Or ient, one may sti l l see in use the ancienthand mi l ls wh ich have been employed in that country fromtime immemorial, and the no ise o f the grinding is sti ll heardin the villages o f Syr ia as in days o f o ld. The accompanying cut is made froma pho tograph o f a very anc ient Orientalmi ll brought by the au thor fromEgypt a few years ago . In

other cu ts are given views o f the primitive mil ls u sed by the

people o f di ff erent nations .Primitive bread consisted o f meal made from grain pre

viously washed, dried, and ground , mixed with a little water,formed into a thincake, and baked ona flat stone or tinoveran open fire . The Arab women and the Indian women o f

Mexico and the southernpart o f the United States still baketheir bread in precisely the same manner. The negroes o f

the Sou th have ingeniously modified the bread -making process in the making o f their hoe - cakes, an exceedingly who lesome bread wh ich consists o f cornmeal mixed with water anda l itt le salt, and baked upona board befo re anopenfire.

The bread -making cereals are wheat, corn, rye, barley, andoats . A word concerning each may be o f practical interest .

Wheat.

Wheat is the best o f all the bread -making grains,as

well as one o f the mo st nourish ing, because o f the largeamount o f glu tenwhich it contains . Gluten is analbuminoussubstance made up o f a number o f di ff erent k inds o f albumin

,

l . Ontxnru .Min .

2. humus Nu t.

3 . SvuuutMu n. 4.MBXRCANMm.

ANCIENT lMETI-IODS OF GR INDING MEAL.

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116 THE LIVING TEMPLEare necessary to properly nourish the bones and the teeth.

The deficiency o f these elements in the breadstuff s commonlyemployed may be in large measure responsible for the premature decay o f the teeth that is coming to be almo st universalamong c ivi l ized humanbeings , espec ially inthe United States.D i ff erent varieties o f wheat di ff er greatly inthe propo rtion

o f nutritive elements wh ich they contain. For example, as arule, wh ite wheat contains a mu ch larger proportiono f starchand less gluten than red wheat ; spring wheat is much richeringlutenthanwinter wheat , but has more bran. Good wheatought to contain one seventh o f its weight o f dried gluten.

In some special varieties o f wheat the proportion is cons iderably greater than th is, wh i le in the poorer varieties the proportionmay be scarcely more than one half that mentioned.

Flour must be good inquality . Not infrequently flour i smade frommusty wheat, o r fromwheat infected with germs,wh ich di ff er greatly in quantity and variety. Much o f the

trouble wh ich housekeepers experience inmaking bread isdue to the genu s found in the flour, and not to any fau lt o fthe bread maker. Th is diffi cu lty practically disappears whenany o f the variou s forms o f unleavened bread mak ing are

employed . Germs are most troublesome in the mak ing o f

raised bread and so - cal led gems,” or mo ist water bread,wh ich are inferior breads at the best, and may be profitablydiscarded fromthe bill o f fare.

Cornand Oats.

These splendid cereals rival wheat in their nutritive value,and are equally capable o f sustaining li fe when properly prepared. Both o f these are superior to wheat in the proport iono f fat wh ich they contain. Th is is part icu larly true o f corn.

The best varieties may be regarded as ful ly equal to wheat

GRAINS 117

in nutritive value. Neither o f these grains can be used inmak ing raised bread, fo r the reasonthat they containno vege

~

table gelatin, though they are rich in o ther album inou s elements. They also contain an abundance o f sal ts, or boneforming elements , and are readily digestible when properlyprepared. Both cornmeal and oatmeal make excellent waterbreads, especially with the addition o f a l ittle wheat flour.

They are best prepared in the form o f th in cakes,wh ich

should be baked until s l ight ly browned — so - called crisps.Ordinary co rn bread and bannocks present the grain in an

imperfectly cooked state, and are onth is account not the mostwho lesome, though superior to ordinary raised bread.

The mushes, gr its, hominy, and o ther forms inwh ich co rnand oats are commonly used, are perhaps preferable to coarsevegetables as food stuff s, but are by no means to be regardedas the best o f foods . As commonly eatenwith milk and sugarthey readily undergo fermentation in the stomach . Experi

ments have shownthat it is impo ssible to properly cook cerealsby bo il ing ina kettle . The temperature is no t su ffi c iently h ighto dextrinize the starch, which is consequently not preparedto undergo prompt and thorough digestion inthe stomach.

Rye and Barley.

These grains, i f sl ightly less rich innutritive elements thanwheat and corn, are nevertheless entirely who lesome, thoughgeenrally less well l iked thanthe grains previously ment ioned.

Rye contains a smal l propo rtiono f glu ten, and so canbe usedf or making raised bread, though o f inferior flavor. Thesegrains may best be used in combinationwith wheat flour forsecuring a desirable variety o f breadstu ff s .

118 THE LIVING TEMPLERice.

R ice is one o f the most widely used and usefu l o f cereals .Some varieties are exceedingly poo r in albuminor blood and

t issue - forming elements , consisting almost who l ly o f starch ,

fat being practically absent ; but o ther varieties, wh ich growin h igh , dry regions, the so - called upland or mountain rices ,containqu ite a large proportion o f pro teids or albumins . As

a ru le, however, it shou ld be understood that rice shou ld beu sed in connection with other food stu ff s that are rich in

albumin, su ch as peas, beans , and nu ts . As ordinari ly prepared, rice is imperfectly cooked, and hence not the mo steasily digestible in the stomach, although it is digested withless diffi cu lty thanare the pasty mushes prepared from grains.When sl ightly browned before cook ing, as elsewhere suggested, rice is an exceedingly who lesome, easily d igestible,and nu tritious cereal food .

Buckwheat, Kafiir corn,and various other seeds may be

to a greater or less extent substitu ted for wheat, corn, and

o ther cereals , but are in every way inferior to the splendidgrains wh ich have alreadv beennamed, and their use shou ldbe for the most part confined to occasions o f necessity or

emergency.

Peas, Beans, and Lenti ls.

These splendid food products, though qu ite widely u sed,are certainly too l ittle apprec iated . By reference to any tableo f food values it w i ll be no ted that these seeds are exceedingly rich inalbuminous elements, the propo rtionbeing abou ttw ice that o f wheat and fifty per cent greater than that o fbeefsteak. In o ther words , a pound o f peas o r beans con

tains practically the to tal nutritive elements found ina poundo f beefsteak, in addition to a still larger amount o f o ther

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120 THE LIVING TEMPLEproduct o f the so il, which experienced frontiersmen preferto all o ther foods.

Peas, beans , and lenti ls po ssess, besides a h igh nutritivevalue, remarkable peptogenic properties, due to the largeamount o f so luble sal ts wh ich they contain. They especiallyencourage the formationo f acid whenth is element is deficient.

Peas and beans are best prepared by thorough cooking,and subsequent baking until nearly dry. By this means, thestarch is uti l ized to some extent, and the food is thus preparedfor prompt assimilation. Persons who have strong digestivepowers may not find it necessary to remove the hu lls, thoughth is might be advantageouslv done inall cases. Persons whohave slow digestion shou ld never eat legumes o f any sortw ithout the removal o f the hu l ls by passing through a co l

ander. H ul led beans may be obtained at a moderate advanceover o rdinary prices from the Sanitarium Food Companiesand supply stores .The soy, or soja, beano f Japan di ff ers fromthe ordinary

bean in containing a large percentage o f fat, wh ich gives toit a compo sition similar to that o f nuts . Its composition isintermediate betweenthat o f the ordinary beanand the peanut.It requires longer cooking, and is less well flavored thanOrdinary beans, wh ich has prevented its general introduction asa food material in th is country. It is po ssible, however, thatth is flavor may be improved by cu ltivation. Th is bean isemployed inCh ina and Japan inmaking beancheese, whichis largely used inthose countries.

FRUITS 121

EDIBLE FRUITS.

Cuvier, Sir Everard Home , and o ther comparative anato

mists, assert that the diet o f primitive man consisted largelyo f sweet fru its . Certain it is that there is no article o f foodfor wh ich heal thy and unsoph isticated human beings showgreater rel ish than for fresh ripe fru it, an instinct wh ich isshared with all the members o f the monkey tribe, a class o fanimals which approach mo st clo sely to the human species,and with mo st other animals as well .The abundant product iono f fru its in the summer months

suggests the special value o f th is class o f food during the

warmseason; but fru its are valuable at all seasons, not becauseo f the large amount o f nutrit ive material wh ich they contain,for with a very few exceptions they consist ch iefly o f water,but because o f their valuable nu tritive properties, and especial ly the organic acids and peptogenic substances which theycontain.

Fresh Fruits.

Green fru its are very much l ike vegetables, consistingch iefly o f wood, water, starch , and tannic acid. During theprocess o f ripening, or cook ing inthe sun,

”as theMexicans

say, Coeido encl sol,”

the starch is converted into levulose, or fruit sugar,the sweetest o f all the sugars, and vege

table acids, citric, mal ic, or tartaric, according to the varietyo f the fruit. Thus, inripe fruits there is no starch ; fat is alsoabsent, and the amount o f albumin is so small as to be praet ically disregarded . R ipe fruit, then, practically consists o f

digested starch, or sugar, and fruit acids wh ich require nodigestion. It is, ino ther words, a digested food, the process

122 THE LIVING TEMPLEo f digestionhaving been completed by the magic influence o fthe sun’s rays during the process o f ripening.

Fru it Acids.

The amount o f acid in fru it varies . Some o f the sweetfru its contain a considerable quantity o f acid as well as thosewh ich are distinctly sour, the ac id being simply covered bythe considerable amount o f sugar present. Citric acid isch iefly found in lemons, sour o ranges, l imes , shaddocks, grapefru it, and cranberries . Mal ia acid abounds in sour apples,pears, peaches, apricots , goo seberries , currants, also in cherries and o ther sour fru its . Tartaric acid gives to sour grapestheir ac id flavor. Some very sweet varieties o f grapes containalmost no acid. The fo llowing table shows the nutritive valueo f the most common fru its, also the amount o f ac id containedineach o f the mo st commonfruits, and the percentage o f sugarto one o f acid

F ru i t To tal To tal FoodWate r Prote ld Pe eto se Sugar F ru i t Acid Sal ts Nu tri t ’e Uni ts inoz .

The nu tritive value o f the o rganic acids is about two - htiba that o f anequal

we ight o f starch or sugar.

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°

124 THE LIVING TEMPLEThe no tion that acid fruits must be avo ided by rheumatics

is another error wh ich is based on inaccurate observations .The fact is, rheumatics are greatly benefited by the use o f

fruit. At the same time they shou ld abstain from flesh foodso f all sorts, beef tea and animal bro ths , and all meat preparations, also tea and co ff ee, as well as alcoho l and tobacco . It

is, o f course, po ssible fo r one to take an excess o f acids , asone may take anexcess o f starch or any o ther food substances .Vegetable acids di ff er frommineral acids inthe fact that theydo not accumulate inthe body, but are assimilated or util izedinthe same way as sugar and all ied substances .

Predigested Food Elements inFruits.Fru its have an advantage over all other foods in that

they fu rnish to the animal, in a completely digested form,

ready for immediate assimilation, such material as is neededto re - enforce muscular energy. To this fact is due the refreshment wh ich is so promptly experienced by fruit j u ices whenone is tired, and to the craving for j uicy fru its under suchcircumstances . Most ju icy fru its furnish not only water, buta small amount o f digested food substance in the form o f

sugar which is taken at once into the bloo d, and being car

ried to themuscles , replenishes the stores o f energy wh ich havebeenreduced by act ivity, and so brings refreshment and re - en

forcement o f vigor and strength .

Fruits also aid the digestion o f o ther foods by promo tingthe formation o f the gastric ju ice, and particu larly the productiono f pepsin.

Fru it $u ices Destroy G erms.

Another advantage aff orded by the use o f fruits is the factthat fru it acids readily destroy nearly al l germs . Typho idfever germs, cho lera germs, and o ther germs l ikely to produce

CURATIVE VALUE OF FRUITS 125

acute disease are quickly killed by coming in contact w ithdi lute so lutions o f citric and malic acids . Lemon or sourapple j uice destroys germs almo st instantly. The j uice o f

lemonadded to anounce o f watermay be rel ied uponto renderthe water steri le withinhal f anhour, even though it may containthe germs o f typho id fever and cho lera. Th is precautionmay be advantageously takenby travelers, though , o f course,it would be better to avo id all risk by u sing only bo i led waterwhen traveling. The antiseptic propert ies o f fruit render itexceedingly valuable as a means o f cleansing the stomachand the al imentary canal . The germs wh ich grow inthe stomach are all qu ickly killed when placed in the pure j uice o f

fresh fru it. Th is explains '

the beneficial eff ect o f the grapecure, the apple cure, the peach cure, and various other fru itcures which have been for many years practiced in Switzerland and other port ions o f Europe, and have more recentlybeen employed in California, Oh io , and other parts o f this

country.

The Curative Value of Fruits.

The author has for a number o f years made use o f an

exclusive fruit diet in the treatment o f obesity, bi l iousness,and various forms o f indigestion. Inobesity anexclusive fruitdiet for three or four days causes a rapid loss o f flesh withoutany considerable amount o f discomfort. Fruit fills the stomach, and stays the crav ing for food, while furnish ing verylittle nutritive material . Acid fruits are preferable to sweetfruits for th is purpo se. It is a good plan for a personwho istoo fat to make his diet consist largely o f fruit, taking otherfood only at the midday meal . Persons suffering fromchronicbil iousness may pursue the same plan. Fru it is the best foodfor the last meal o f the day, as before indicated.

126 THE LIVING TEMPLEIn fevers, fruits, especially in the form o f fruit j uices o r

fruit soups, are a most convenient food, and certainlv the

most appropriate o f all foods . It is almost universally recognized as anestabl ished fact that beef tea and meat preparationso f all sorts should be who l ly proscribed in cases o f fever, asthe patient is already suff ering from the accumulation o f

waste matters to such a degree that the addition o f even the

smallest amount contained inbeef tea or a small piece o f meatmay be su ffi c ient to give rise to anexacerbationo f the diseaseand to lessen the patient ’s chances o f recovery.

Fruit Soup.

Germanphysicians make great ' use o f preparations o f fruitin fevers, particu larly o f fru it soups. Inmany parts o f Germany, fru it soup is made by bo i l ing fo r some time one parto f dried fru it o f some

j

sort with four o r five parts o f water.

In cases in which considerable gastro intestinal irritation exists, the soup or decoction thus prepared should be carefu llystrained, so as to entirely remove the skins and all o therextraneous matter. A l ittle cornstarch or rice flour may beadded if desired.

Lemon ju ice, the ju ice o f oranges, apples, cherries, grapes,raspberries, blackberries, and huckleberries, also the ju ice o f

tamarinds , currants, and cranberries may be added to water asa beverage in fevers . Thus used, they not only increase thequantity o f water wh ich the patient is able to drink, by givingto it a distinct and agreeable flavor, but also aid inthe eliminationo f the po isons with wh ich the system is struggling, by asl ight diuretic action. Fru it ju ices used in the same way are

l ikewise highly beneficial in Bright’s disease and o ther formso f kidney disease inwh ich it is desirable to increase andmaintainthe flow o f urine. The grap e fru it; the l ime. the shad

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128 THE LIVING TEMPLEbe sufficient to confine the diet to fruit for one o f the two

daily meals, as for breakfast. Persons who require a fruitdiet are generally benefited by the adoptiono f the two -meala- day plan, taking no th ing after three or four o

’clo ck in the

afternoon, so that the stomach canbe as thorough ly preparedas possible for the receptiono f food the next day.

If anything is tak en later, it should be only some j uicy,ripe fruit, as strawberries , oranges , peaches, or some similarfruit, containing l ittle so l id substance . Fruit j uice alone isbetter. There are cases in wh ich a diet consisting o f fruitsand nuts exclusively is o f very great service . Almonds,pecans, filberts, or hazel nuts , h ickory nuts, Engl ish walnuts ,and chestnuts, are best for the purpo se . Chestnuts must becooked ; other nuts may be eaten raw . They are more easilydigested whencrushed or ground to a paste. Whenthus prepared and mingled with fruits , the result is a very palatable,nutritious, and who lesome food .

There is no means by wh ich a coated tongue may be so

quickly rel ieved as by the exclusive use o f fruit or fru it andbread . Fruit alone may be taken for a few days ; or fruitonly for breakfast, and bread with fruit and perhaps a modcrate allowance o f nuts at dinner. The more closely the dietis confined to fruit and bread, the more rapid progress willbe made. The best form o f bread is granose biscu it or grahamzwieback or any fo rmo f water bread made from who lewheat meal or graham flour.

When the exclusive fru it diet is fo llowed, fruit may betaken four times a day. A considerable variety o f fru it maybe taken i f desired. Care must be observed to masticate thefru it thoroughly, especially fru it having a firmflesh, as apples,pears, and cherries . Such fruits, swallowed withou t be ingreduced to a complete pulp by chewing, are l ikely to produce

FRUITS FOR CHILDREN 129

fermentation and disturbances o f the stomach and bowels .Tho se who se teeth are aff ected , in eating apples , especially,shou ld take care to reduce the fruit to a pulp by scrapingw ith a knife, o r should adopt some o ther means o f do ingthe work the teeth are unable to do inpreparing the food to

enter the stomach . It should be remembered that wh ile aripe apple digests inanhour or two , a green apple will notdigest in any length o f time, but must be treated as a foreign substance inthe alimentary canal , andmay create inflammation and o ther serious disturbances . Even the greenapple, however, may be rendered digestible by thoroughcooking.

We are o ften asked the question, May fru it be givento young ch i ldren or infants ? ” There can be no questionthat the juices o f most fruits are well adapted to the digestiveorgans o f young ch ildren. Fruits contain ch iefly sugar and

dextrinwhich are ina conditionready for immediate absorption. They furnish j ust the sort o f material needed for building the plump l ittle body wh ich is characteristic o f infancy,and padding up the tissues with a th ick laver o f fat for protection aga inst cold , especially in winter.

Fru it a Cleansing Food.

The j uices o f fruits are h ighly valuable as a means o f

cleansing the stomach and al imentary canal . D isease - producing germs cannot grow in themto any extent . Th is is particularly true o f the j uices o f raw fru its. R ipe fruits , suchas strawberries , peaches, and even the scraped pulp o f applesand pears , may be taken without inj ury by most infants afew months o ld. Cooked fruits, such as baked apples, prunepur$e, and o ther so ft fru it pulps , may be used without inj uryfree from cane sugar and not eatenwith cow’s milk.

130 THE LIVING TEMPLEFru it should be taken at regu lar meal times , not between

meals . It especially combines well with cereal foods . Veryacid fru it j uices should not be given to infants . The ju iceo f sweet grapes, sweet apples, and o ther sweet fruits maybe used freely by infants as well as by adu lts .About the only caution wh ich need be given in relation

to fruits is, that they do not form a good combinationwithcoarse vegetables . This fact explains many cases of seriousgastric disturbance. Thoroughly healthy persons do not

always need to observe the ru le to avo id the use o f fru itsand vegetables at the same meal , but inval ids, and especiallypersons with dilated stomach or slow digestion, will generally be greatly benefited by observing th is precaution.

Fru its may be eaten either during, be fore, or at the end

o f the meal . Most persons, however, will profit by adoptingthe rule to eat j u icy fru its only at the end o f the meal .The reason for th is is that cereals and all starchy food stu ff srequire very thorough mastication, and abundant admixturewith sal iva, not only to mo isten them, but also to transformthe starch after the food has entered the stomach ,

thus assisting in reducing it to anassimi lable formand preparing it forthe action o f the gastric j uice . Whenwatery and especiallyacid fru its are taken with such foods , the flow of sal iva isdiminished and the actiono f the small amount o f sal iva produced is prevented, and thus the sal ivary digestion o f the

food in the stomach wh ich occupies the first thirty or fortyminutes o f the digestive work done in the stomach does nottake place

, and indigestion is likely to resu lt. I f one, how

ever, is making a meal o f fruits and nuts, or predigestedcereals in the formo f malt honey, granuto , malted nuts, ands imilar preparations, th is rule need not be observed, care

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132 THE LIVING TEMPLEinnumerable dangers and risks to li fe and health incident totravel in the portion o f the world inwh ich Stanley has ren

dered such great service as an explorer.

A gruel made o f the dried banana flour is not only h igh lynutritious, but in the h ighest degree who lesome, and is to lerated when ordinary farinaceous preparations, milk, buttermi lk , etc., are promptly rej ected . The banana contains a smallamount o f starch , but th is is so easi ly digested by the sal ivathat within an almost incredibly short space o f time the

digested mixture is found to contain a larger proportion o f

well - digested starch and similar substances previously existing in the banana not requ iring digestion than can be produced in the same length o f time with any cereal substanceplaced under the same conditions .

Bananas wh ich have beenpicked so greenthat whenfoundin the market they are wilted and tough , are entirely unfitto eat. Green bananas may be baked the same as apples,and are by some greatly rel ished when thus served, but theplantain is onthe who le better suited for use in th is way.

The Apple.

Apples may be eaten either raw, stewed, or baked . If

eaten raw, apples should be thoroughly ripened, else throughimperfect mastication large, hard masses o f apple wil l enterthe stomach, and give rise to fermentation or other disagreeable symptoms .R ipe sweet apples will digest more qu ickly thanany other

raw food substance. A thoroughly mealy apple may indeedbe looked upon as a dilute food substance, predigested, and

ready for absorption. I f reduced to a smoo th pulp by thoroughmasticationbefore swallowing, it will pass out o f the stomachwith inanhour, ready to undergo absorption in the intestine .

PEARS — PEACHES — APRICOTS 13 3

Baked sweet apples are digested by a personwho se stomachwill no t to lerate any o ther fruit.The acid o f sour apples is an excellent correct ive for

fou l conditions o f the stomach , such as exist in biliousness .Apples are also a most excellent food remedy in constipation.

When used for th is purpose, they should be taken beforebreakfast, being eatena quarter o f anhour before the rest o fthe meal . Sour apples are better for th is purpose than sweet .Fresh apple ju ice is a most who lesome, nourish ing bev

erage, greatly preferable to lemonade sweetened with canesugar. Cider, or fermented apple ju ice, is h igh ly injurious tothe stomach , and eas ily interferes with digestion. Its unwho lesomeness is due both to the alcoho l and the acetic acid wh ichit contains .

The Pear

Pears may be cooked the same as apples, but are lessu sefu l in rel ieving constipation, and are not always so readily obtained . Pears have the advantage over apples inthat theyare usually o f a sweeter and more palatable flavor, so thatthey do not requ ire the addition o f sugar, wh ich is o ftenadded to sour fru it in excessive quantities, and so gr eatlyto

,the detriment o f the dyspeptic patient that fruit to wh ich

sugar has been added must be considered unwho lesome and

proh ibited .

Peaches and Apricots.

These fruits are among the most easi ly digested o f all rawproducts . The nutritive value is small , and they contain aconsiderable amouht o f woody matter, but their acid - sweetj uices are exceedingly who lesome, and are o ftenwell receivedby stomachs wh ich will not to lerate any other fr uit

, o r at least

134 THE LIVING TEMPLEany o ther k ind o f acid fru it. Unfo rtunately, these fru i ts are

very perishable, so the seasono f fresh supply is very short. It

is easily po ssible, however, to lay in a good supply o f theseexcellent fruits by preserving them inglass cans in the ordi

nary way.

Cherries.

Th is fine fru it is one o f the most highly nutritious o f allfruits . The nu trit ive value o f the cherry is more than tw icethat o f the peach , and is much greater than that o f the appleor pear. The acid o f sour cherries is also h ighly valuable as aremedy for foul conditions o f the . stomach and bowels . The

sweet cherry has, o f the numerous varieties o f th is fru it, theh ighest food value. The cherry has a firm, tough flesh , wh ichmu st be carefully -masticated to insure good digestion. Neglecto f proper mastication i s the principal cause o f the indigestionwh ich sometimes fo llows the eating o f th is fruit.

The Plum.

The plum in all o f its varieties is a who lesome and valuable fru it. Sweet plums are o f the greatest value

,as they do

not require the use o f sugar, and are the most nutritious . In

some varieties, the skin is so tough that it is as indigestible aspaper, and should be rejected . Prune skins are o ftenretainedfor many days in a feeble or dilated stomach . Prunes are

best served in the form o f a pur$e . They require very thorough cooking. The eating o f prunes produces inmany persons excellent laxative eff ects.

The Fig.

Th is tropical fru it is now cultivated to such an extent inmany parts o f the United States, as well as near- by

- sub- tropical countries, that it may be quite readily obtained in the

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136 THE LIVING TEMPLEThere is, perhaps, no th ing better for checking hemo rrhage

from the stomach than the pure jui ce o f one or two lemonsswallowed qu ickly . Nosebleed may be stopped by snuflinglemon j uice into the nostri l from wh ich the blood issues .

NUTS.

Th is highly important class o f food stuff s doubtless constituted, in the early days o f the race, the substantial portiono f the bill o f fare . Nuts are the most concentrated and h ighlynutritious o f all food stuff s . Indeed, they may be consid

ered to be the most valuable o f all food preparation furnishedin their natural state . The characteristic o f most nuts is theabsence o f starch, the ch ief food elements being albuminand

fat. In the process o f r ipening, the starch wh ich was present in the greennut is converted into fruit sugar, as in theripening o f fru it. The fat o f the nut is ina state o f emulsion,and is found in the formo f cream; hence , it is prepared topass readily through the digestive process to be properlyassimi lated . The albumin innuts is also a most easi ly digestible formo f th is food element . It does no t fo rmhard curdsin the stomach, as does mi lk, but is qu ickly disso lved by thedigestive flu ids, and is ready for absorption.

It wi ll thus be seen that nuts are among the most valuable o f all food stu ff s . Nuts and fruits constitute a completedietary . Nuts and grains also form a perfect combination.

Nu ts and fru its furnish the food elements in a form wh ichpermits o f their ready assimi lation, and in part predigested ;the fats be ing emu lsified and the starch being converted intosugar, the albumin alone remains to be acted upon by the

gastric j uice . Cereals and nuts form a less perfect dietary,and one possibly to some extent less well adapted to man’s use.

EDIBLE NUTS 13 7

A diet o f fruits and grains is to some degree inadequatefor the reason that they are deficient in fat. Nuts, hence,become for those who discard the use o f meats and otheranimal products, very essential as a source o f fat

, one o f

the three most important food elements . Nuts also constitute an exceedingly valuable source o f albumin, wh ich isdeficient in all fru i ts and in some grains, especial ly rice.W ith these facts inmind, it is apparent that nuts may

be properly called the vegetable analogue o f meat. Theyare truly meat in the proper sense o f the term , original meato f the sort referred to inGen. To you they shall befor meat. A pound o f nuts , almonds for example, containsalmost as much albuminas a pound and a hal f o f beefsteak,besides two th irds as much fat as a pound o f butter.

The Almond.

Almonds are exceeded innutritive value by no other foodknown, except one or two nuts, wh ich have a slightly h igherpercentage o f food elements . The most abundant elemento f the almond is its highly digestible fat , wh ich constitu tesfifty

- three per cent o f the total weight o f the nut. The almondcontains twenty - one per cent o f a remarkable nitrogenoussubstance o f a chem ical composition resembling gluten, butdiff ering from it in the fact that it is more readily so lublein the digestive fluids, and also in the possess ion o f remarkable emulsi fying power. It is to the presence o f this emulsifying principle that the almond , whenground to a paste, owesits property o f being readily convert ible into a delic ious creamo r milk simply by the addition o f water. Almond creamo r

so - called almond bu tter, prepared from cru shed almonds, isa most delicious substitute fo r cow ’s mi lk. It has an advan

138 THE LIVING TEMPLEtage over animal products in that it does not form large,tough curds, and hence is not retained for an indefinite lengtho f time inthe stomach , producing biliousness, acidity, gaseousdistention, and o ther gastric disturbances .

The Pecan.

The pecan is a variety o f the h ickory nut or walnut. It

is not surpassed in digestibility by any o ther nut, and the

large amount o f fat wh ich it contains gives it a h igh nutritive value.

The Walnut.

The walnut, o f wh ich there are several varieties, is especial ly desirable for i ts del icate flavor, wh ich combines wellw i th that o f bread and grains . Crushed fine, they make ah igh ly nutritious foundation for the meat o f sandwiches and

for the flavoring o f cooked vegetables and grains .

The Filbert.

The filbert has a much h igher usefu lness than has yetbeen acco rded it. It Is closely all ied to the hazelnut . The

flavor is del icately sweet and the meat dry and fine - grained .

It contains about half its weight o f an eas ily digestible fat .

The Peanut.

Strictly speak ing, the peanut is not a nut at all, but aleguminous seed . Bo tanical lv, it is more nearly related to

the pea or lenti l . The composition o f the peanu t, however,di ff ers very greatly from that o f any leguminous or farinaceous seed. A ll legumes as well as cereals contain a largeproportion o f starch or carbohydrates ; inwheat, rye, barley,

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140 THE LIVING TEMPLEcreamy pu lp before it is swallowed . When chewed in th isthorough manner, all nuts are easily digestible . _

The chestnutand the peanut must be cooked , because o f the raw starchwh ich they contain.

In order to secure thorough mastication, it is well tocombine with nuts, when eating them, crackers, zwieback,granose biscu it, or some o ther s imilar hard, dry cereal foodwh ich will aid in securing thorough mastication. Th is diflicu lty is overcome by converting the nut into a paste, or

so—called nut bu tter, by crush ing or grinding in a suitablemill . F ilberts or hazelnuts, almonds, and peanuts are bestfor th is purpose, for the reason that the indigestible skinscan be removed by mechanical processes . Almonds , filberts,and pecans, as well as o ther nuts, may be eaten raw or madeinto a butter after sl ightly cooking. Peaunts requ ire thomughcooking. Roasting, however, is an objectionable method o f

cooking, for the reason that a few small nuts or particleso f nuts are certainto be burned or overheated, and the resultis the formation o f cresyl ic acid and o ther irritating sub

stances . The best peanut butter is made by steaming or bo i ling peanuts, drying them, and then converting into a paste bvgrinding or crush ing them. By the exercise o f great care, thenuts may be cooked inanovenemploying moderate heat, andputting a large pano f water inthe ovenat the same time . The

nuts may be steamed for several hours, dried, and thenground.

To cook peanuts : Blanch the raw nuts, and introduce intothe bo il ing water inthe proportiono f one pint o f the blanchednuts to two quarts o f water. Put them inan earthenjar or

bean pot, allow them to come just to a bo i l, and bake in aslow oven, continuously if po ssible, for eight or ten hours,

until the nuts are very so ft and the water mostly evaporated.

A tin oven over a kerosene- lamp stove furnishes an excel

FOOD VALUE OF THE CHESTNUT 141

lent means for cooking the nuts with almo st no care and

expense ; but a managing housewife will not find it hardto cook them at a time whenfire is needed for o ther purposes .When the nuts are done, rub through a fine co lander or

sieve, add salt i f desired, and util ize for gravies, seasoningo f soups and vegetables, as a substitute for butter on bread .

and for every o ther purpose for wh ich a nut butter is needed .

The pu lp will be o f a coarser grain thanmanufactured nutbutters, but it serves as a very fair substitute when thesecannot be obtained o f good quality . Most o f the nut buttersso ld ready made are carelessly prepared and unfit for food .

If desired , the nuts may be lightly browned (not roasted )before cooking, and the product will be a very tasty food.

If kept ina coo l place, it will remain fresh for several days .By mo istening and reheating in an oven for half an hourevery two days, it may be kept fresh for weeks .

The Chestnut.

Chestnuts diff er from nearly all other edible nuts, in thefact that they contain little fat and a very large percentage o fstarch . They may be bo i led or roasted . A convenient planis to begin the cooking by bo i l ing and finish by roasting inthe oven. Prepared in th is way, they are not so dry as whenroasted alone . American chestnuts are sweeter ' than the Italian, but on account o f the larger size, the latter are general lypreferred for food purposes . InItaly, the chestnut is largelyused as a substitute for wheat and other cereals. In someportions o f the country, especially in Lombardy, th is nut ismade into a meal, which is formed into cakes, which serveas bread .

142 THE LIVING TEMPLEThe Cocoanut.

The cocoanu t is more extensively used, perhaps, as a

food than any o ther nut. In certain o f the Pacific Islands,it constitutes almo st an exclus ive dietary. Cows, dogs, donkeys, chickens , in fact almost every living th ing, even certainspecies o f crabs, live on the cocoanut, ingeniously working away to the meat through the one open eye o f the nut. In

the country where it grows, the cocoanut is very largely eatenin the half - ripe state. At th is stage, the meat is j elly - l ikein consistency, and may be eaten with a spoon. It is verytoo thsome and nourishing. The meat o f the ripe nut is vervhard to digest, and can scarcely be masticated sufficiently toprepare it for entering the stomach. The best use wh ichcanbe made o f the meat o f the ripe cocoanut is inthe preparationo f cocoanu t cream, wh ich is an excellent substitute forbutter. Th is may be easily accomplished by the fo llowingmethod : Remove the meat, and put it through an ordinaryvegetable shredder. Pour over the pulp twice the quantity o f

bo i l ing water, and let stand for hal f an hour ; then strainthrough a fine cloth, and let the mi lk so obtained stand forthree or four hours ina cold place. A rich creamrises, wh ichmay be used inthe same way as dairy cream, or, l ike ordinarycream, may be worked into butter.

VEGETABLES.

There is less to be said concerning th is class o f foodstuff s than in relation to the preceding, for the reason t hatnotwithstand ing the great variety o f vegetable substanceswh ich are used as foods, and wh ich are not included underthe head o f fruits, nuts, and grains, there are comparativelyfew wh ich are o f any considerable nutritive value, and especially few wh ich can be recommended froma health stand

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144 THE LIVING TEMPLEform more easily dealt with by the digestive organs o f manthan any o ther.

The au thor has met many cases in wh ich inval ids werereally su ff ering, and that seriou sly , from ignorance o f thesefacts . To a person invigorous health and with strong digestive powers these principles may be ignored with comparativeimpunity for a long time ; but a personwhose digestive powers are feeble, especially one suff ering from dilatation o f

the stomach, an extremely common condition, especiallyamong women in consequence Of their inj urious mode o f

dress, o ften suffer seriously as the result o f the great laborrequ ired o f the digestive organs by the use o f such coarsevegetable products as celery, lettuce, and Salads o f varioussorts . In some instances, vegetables wh ich grow underground, roo ts, such as parsnips, beets, turnips, and such coarsesubstances as the cabbage

,celery, spinach, and various sorts o f

greens,” are the only articles wh ich need to be excluded fromthe dietary, wh ile in o thers all vegetables are a source o f

seriou s digestive disturbances.The comparative indigestibil ity o f vegetables may be in

large part due to a deficiency o f peptogens inthese substances .Th is diffi culty may be inpart overcome, however, by propercooking and combining peptogenic substances with vegetableproducts . Po tatoes wh ich have been very thoroughly bakedor browned in an oven are strongly peptogenic, wh i le bo i ledpo tatoes are not. Bro ths and pur$es o f peas, beans, and lentilsare also peptogenic, l ikewise nuts and malt honey or meltose.

Food Combinations.

W ith many persons the princ ipal evils arising from the

use o f vegetables are rendered conspicuous only when these

FOOD COMBINATIONS 145

articles are consumed in connect ion with others w ith wh ichthev do not wel l agree . Many persons have recognized thatvario us articles o f foo d can be eaten separately or with cer

taino thers, wh i le ino ther combinations they prove extremelyunwho lesome. The reason for this is the fact that fru its andvegetables require d igestive act ion so diff erent in degree andkind. A ruling princ iple in relation to the combination o f

foods is th is : Those articles o f food should be eatentogetherwh ich are digested together. In other wo rds , the bill o f fareshou ld be so arranged that the combinationo f food substanceswi ll harmonize with the action o f the digestive organs uponthose substances .

In applying th is principle to vegetables , we find that thestarchy vegetables are hard o f digestion, and that the largequantity o f po tash salts wh ich they contain is, according to

Bunge, a source o f irritation to the stomach, and interfereswith gastric digestion. The coarse, woody structure o f nearlyall vegetables also renders necessary the retention o f the

digested mass in the stomach for a long time, thus lengthening the time o f disintegration.

In the case o f fru its, on the o ther hand, when ripe and

properly cooked, we have substances wh ich are digested and

assimi lated with very great ease. The time requ ired for

the digestiono f cabbage is between four and five hours, whilea ripe apple digests in one hour. If these two articles are

taken into the stomach at the same time, bo th must remainthere unti l bo th are digested , as they will become so intimately intermingled that they canno t po ssibly be separated.

The apple, digested and ready to be passed on, is in partretained, and so ferments . It is a principle wh ich is constantlyrecognizable in relation to digestion, that the delay o f the

10

146 THE LIVING TEMPLEabsorption o f a food product after it has been d igested iscertain to result in its deterioration through fermentationand

decomposition, wh ich are set up by the numerous microbesconstantly present in the al imentary canal. The

‘ same istrue i f the digestive product o f one portion o f the alimentarycanal is not passed along with due promptness to ano therpart o f the digestive apparatus, where its further elaborationis to take place preparato ry to absorption. The reason forth is is found in the fact that after the work o f the digestiveflu id is done, i t is absorbed, thus leaving any food stu ff swh ich may remain in the stomach subj ect to the action o f

yeasts and germs .The combination o f fruits and vegetables is, for the rea

sons given, one o f the most unsuited o f all combinations fora person o f feeble digestive powers. As before remarked,persons with dilated stomachs are especially l ikely to su ff erfrom the use o f vegetables, and still more so from the combination o f vegetables with fruits, for the reason that withthese persons there is necessari ly a considerable delay o f the

food in the stomach in consequence o f the weakness o f the

muscular walls o f the stomach , and hence inabil ity o f the

organto empty itself with due promptness . Vegetables aloneare much less likely to ferment, for the reason that they con

tain very little material capable o f fermentation, the Oppositeo f wh ich is true o f fru its .

It is qu ite clear that vegetables might be who lly cl iminated from the bill o f fare for human beings without anyserious 1055 . Still , for healthy persons, these escu lents are

sometimes valuable, as they aff o rd an oppo rtunity for an

agreeable change in the bill o f fare.

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148 THE LIVING TEMPLEo f dextrin and sugar. These elements have not yet beenconverted into the inso luble starch, and hence are more perfectly adapted to the human digestive organs . One o f the

purposes o f cooking is to bring the starch back to the stateo f dextrin, thus increasing its so lubil ity and digestibility.

The cabbage is less l ikely to create gastric disturbancewhen eaten raw than i f cooked . The reason for th is is thatraw cabbage, the substance being stil l al ive, ferments lessrapidly than the cooked cabbage wh ich is dead. The raw

cabbage may remain in the stomach quite as long, and probably is even less digestible by the gastric j u ice than the

cooked cabbage, yet its slowness to take on fermentationenables it finally to escape into the intestine before fermentative or putrefactive processes begin. The food value o f cabbage is so small that it is hardly worth eating. The sameremark may be made with stil l greater emphasis in relationto such grass - l ike foods as celery, spinach, and

“

greens o f allsorts. Onions have quite a high nutritive value, but are

spo iled by the presence o f an extremely acrid and irritatingvo latile o il . At best, the onioncanbe to lerated only inminutequantities as a flavoring substance. A well - bred, hygienicpalate will be qu ite will ing to dispense with th is no isomesmell ing vegetable. Mushrooms, though belonging to the

vegetable kingdom, must be regarded as unfit for humanfood . They do not manufacture food elements as do properfood- making plants , but are parasites wh ich subsist upon thedecompo sing remains o f o ther forms o f l ife, and eke out amiserable, scavenger existence on th is secondhand diet. The

meaty or flesh - l ike odor o f the cooked mushroom shou ldarouse suspicion, and brand it as a secondhand source o f

nutriment, l ike the swine and o ther scavengers .

THE TOMATO 149

The Tomato.The tomato , wh i le bo tanically a fru it , is generally asso

cisted with vegetables . Its acid flavo r a ll ies it w ith fruits,while its coarse structure gives it dec ided affi l iations withvegetables . It is unquestionably a good food, though somewhat more l ikely to disagree with sens itive stomachs thanthe more refined fru its wh ich grow ontrees and shrubs . Raw

tomatoes must, on the who le, be regarded, from a dieteticstandpo int, as an acid vegetable.

Mi lk.

Milk is commonly regarded as one o f the mo st who lesome and easily digested o f all foods , but th is is true onlyin a modified sense. The members o f each class o f warmblooded animals provide food for their young exactly adaptedto their needs . Cow’s milk is adapted to the stomach o f

the cal f and its nutritive requirements . The calf’s stomachis a very complicated apparatus , being, in fact, a group o f

four stomachs , rather than a single organ. It is intended todigest coarse and bu lky materials, such as grass, twigs , andleaves. Cow’s milk adapts itself to such a stomach, forminglarge, tough curds, wh ich are eas ily enough digested by thecalf, but which in a human stomach o ftenbecome the sourceo f great misch ief, as the simple stomach o f human beings,o ld and young, is adapted to the digestion o f substanceswh ich are more easily disso lved . The natural food o f the

human infant accordingly forms small, so ft curds, wh ichare quickly disso lved in the digestive fluids . The mi lk o f

goats is more difficu lt to digest than that o f the cow . Thousands o f infants die annually because o f indigestion set upby the use o f cow ’s mi lk, and thousands o f human beings,probably nearly half o f all adults, are more or less injured

150 THE LIVING TEMPLEby the use o f cow’s mi lk, wh ich produces biliousness, s ickheadache, coated tongue, inactive bowels, and a variety o f

other disturbances . These are not all due to the toughnesso f the curds formed inthe stomach, but are partly the resu lto f the great numbers o f germs wh ich are always found inmi lk, and wh ich grow and set up fermentation and putrefaction in the stomach, unless .the mi lk is tho roughly cookedbefore eating.

Many persons have no ted that the eating o f milk gives riseto acidity or flatu lence, or bo th conditions . Th is is due to thefact, lately po inted out by aneminent Europeanobserver, thatlactose, the sugar o f milk, wh ile easily digested by infants, isnot well d igested by adu lts, because the latter do not possessthe proper digestive ferment, and hence ferments.

The conditions under wh ich milk is produced renders itespecially liable to contaminationwith germs. It is to thesegerms that cho lera infantum is due, also mo st o f the intestinal disorders fromwh ich young infants su ff er at all seasonso f the year, and especially inthe summer. The United StatesDepartment o f Agricu lture, in its Bu lletinNo . 25, gives thefo l lowing description o f the sediment that is found inmilkTh is dirt is largely compo sed o f manure, but the micro scope

has also revealed undigested hay,mo lds , hair, shavings, woo lenthreads, l inenthreads, earth , cobwebs, particles o f skin, humanhair, pieces o f insects, and down frombirds.”

Mi lk Germs.

The number o f germs found inmilk varies in di ff erentlocal ities . In Boston an examinationmade some time ago

showed the average number o f germs to the drop to be 160

000. Other observers have found as h igh as sixty mil l ionsto the drop . Competent authorities declare that in Euro

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152 THE LIVING TEMPLEfo llowing : In districts where large dairies are conducted,many farmers carry back the skimmed mi lk and feed it tothe calves , after the creamhas been separated . In the dairy,the milk is mixed together, so that if there happens to beat the beginning a single infected cow in the herd, it is notvery long until the infection is communicated to all the herdsinthe district wh ich are furnish ing milk to the same dairy.

It is evident that if milk is to be used, it must be cookedbefore eating, unless obtained from cows known to be perfectly healthy. The only way to determine that a cow isnot subject to tuberculos is is by the inj ection o f tubercul in,wh ich must be done by an experienced veterinary surgeon.

The fact that a cow has been raised on the premises is noguarantee that the animal is healthy. Cows kept in stablesor confined in yards where they have l ittle exercise are cer

tain to become diseased sooner or later, as these animals arevery subject to tubercu losis, much more so even than humanbeings .

If suffi cient care is taken in the milking, a large propo rtion o f the germs may be excluded. For th is purpo se,however, it is necessary that great care should be taken thatthe cow is kept thoroughly clean, by an abundant supplyo f bedding and a daily grooming and washing. Every farmerknows that a horse must be groomed daily and exercisedregularly to be kept ina state Of health and vigor. Th is is j ustas true o f cows as o f horses, but it is rare indeed that a cowenjoys such advantages. The animal is commonly shut upina closed stall or small yard , and is fed, watered, andmilked .

The idea seems to be to treat the cow as a sort o f filterthrough wh ich the hay, cabbage, po tatoes, bran, and slopso f various sorts— o ften including sw i l l from the house or

some neighboring ho tel is filtered , and somehow trans

COW’

S MILK NOT AN ESSENTIAL FOOD 153

formed into pure, sweet mi lk ; but unfortunately the transformation does not take place in th is way. Milk alwayspartakes more or less o f the nature o f the material fromwh ich it is made. Th is is amply demonstrated by the flavorimparted to mi lk by such rank - smelling foods as leeks, turnips, and onions .The cow o ften suffers from indigestion. The milk o f a

dyspeptic cow is qu ite unfit for human food . It is a wellknown fact that a nursing infant is very likely to become sickif the mo ther happens to have a fit o f indigestion. I f the

mother is febri le, the ch ild is l ikewise febri le, irritable, and

peevish . The cow fil ls the offi ce o f wet nurse to the who lefamily, and sustains the same relations to all who make useo f her milk as does the mother to a nurs ing infant. Thispatent fact appears to be little regarded. If cow’s mi lk is tobe u sed, the animal must be surrounded by the most thoroughly hygienic conditions . The food must be selected withthe greatest care, and the animal ’s health promoted by purewater, fresh air, proper exercise, daily grooming, and thor

ough cleanl iness .Mi lk and its products are unquestionably the most fil thy

articles wh ich come upon our tables . Milk generally con

tains the dung o f animals in such quantit ies that strainingis necessary before it canbe evento lerated, and after ordinarystraining the last drops from the pitcher are always foundto containa very disgu sting quantity o f stable cleanings .

Cow’sMi lk Not anEssential Food.

Wh i le it may be impossible at the present t ime to dispense w ith milk altogether as an article o f food,

its use iscertainly questionable, and it must be regarded as inferiorot the natural products o f the earth, and so l ikely to produce

154 THE LIVING TEMPLEdisease that its use shou ld be as l imited as po ssible ; whenit is clearly productive o f evil eff ects, as in those who su ff erfrom headache, coated tongue, constipation, or chronic biliousness, its use should be discarded altogether.

Cream inmoderate amount, i f well steril ized by bo il ing,i s less likely to produce evil eff ects than milk. For sterilizing mi lk or cream it is necessary that it should be heatedfor fifteen or twenty minu tes at a temperature sufficient toproduce a sl ight scum upon the surface. Th is will destroytypho id fever germs and the germs o f tuberculosis, but itwill not destroy the manure germs, wh ich are the cause o f

bowel troubles, especially in young infants, and are probablythe principal cause o f bil iousness . These germs are not

destroved even by ordinary bo il ing. To completely destroythem, milk must be bo i led fo r hal f an hour three days insuccession. A fter steril iz ing, milk should be coo led as qu icklyas possible .

F i lberts, almonds, and o ther nuts furnish such excellentsubstitutes for milk, that th is article o f food canbe dispensedwith without the lo ss o f any essential food substances. For

this purpose it is only necessary to blanch the nuts, thenremove their skins , reduce themto a paste or nut butter, andthendilute them with water to the proper cons istency. Watershould be added gradually, so that the mixture may be smoo th .

Prepared in th is way, nut cream or milk is almost exactlythe same in compo sition as cow’s mi lk, i t is equally nourishing, and is much more easily digested . It has the advantagethat it is thoroughly clean and free fromany taint o f germsor contamination o f any sort.

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156 THE LIVING TEMPLECheese.

After what has been said, it is hardly necessary to addanyth ing respecting the use o f cheese . Yet it is an articlewh ich enters so largely into the ordinary dietary, appearingas regularly as bread onmany tables, that it seems necessary to add a few words .Every eater o f cheese ought to be informed o f the fact

that ripe cheese always contains po isonous substances, produced by the actiono f germs. These are not ord inari ly present in sufficient quantity to render their presence apparent byseriou sly toxic symptoms ; but the fact that the cheese- eatermay at any time swallow unawares a fatal dose o f cheesepo ison, or a dose o f suffi cient s ize to imperil his l i fe and

entail great suff ering, is evidenced by the frequency withwh ich cases o f cheese po isoning are reported . Some yearsago , more thantwo hundred cases were reported to the StateBoard o f Health o f Oh io , all occurring with in a few days .The symptoms were vomiting, great pain inthe stomach, andvio lent purging, lasting from twelve to forty - eight hours,great prostration

, and in some cases syncope.

Cheese Germs.

According to Pro fessor Adametz, perfectly fresh cheesecontains to every gram (fifteen grains ) from to 140

000 microbes. The popu lation o f a soft cheese twenty - five

days o ld was found to number for every gram(one th irtieth o f an ounce) , wh i le the same quantity o f acheese forty- five days o ld was found to containmicrobes . One so ft cheese examined was found to contain,near its outer su rface , from to germs ina quantity o f cheese barely equal ing in s ize a smal l marble.Combining many observations

,it was found that cheese, on

CHEESE GERMS 157

an average, . contains in every pound nearly twice as manygerms as there are people upon the face o f the globe .Cheese must certainly be ruled o ff our tables as unfit

for human food . The sk ippers and mites wh ich cheese o ftencontains are evidence that it is food for scavengers ratherthan for human beings . Skippers are simply the larvae, or

maggo ts, o f a species o f fly, wh ich smells the cheese fromafar, and deposits its eggs in it, as other species o f fl iesdepo sit their eggs in the bodies o f dead animals, so that theyoung larvae may find suitable sustenance close at hand ,one o f the wonderful provisions Providence has made fo rthe d isposal o f decomposing matter.

How strange that manshould have so debased h is instinctsand perverted his appetite that he can consider a morsel o fro tting milk fil led with scavenger creatures so great a delicacythat he is will ing to swallow it, scavengers and all $ It isindeed pleasant to turn away from these germ - infected foodsderived from the animal kingdom, and feast our eyes uponthe pure germ- free products o f the trees and shrubs and

the waving fields o f grain, and know that in receiving thesebounties straight from Heaven’s hand, we are taking intoour bodies those substances wh ich are in the h ighest degreecalculated to replenish strength , vigor, and tissue waste, without i ncurring the risk o f inj ury or contaminationo f any sort.

The Use ofMilk by Savages.It is a fact that mi lk is very little used by wild or semi

savage tribes . Mo st savages who use mi lk at all — and the

same may be said o f nearly all Orientals and o f many Europeans— decline to use it in its natural state, but allow it firstto undergo fermentation, by wh ich so ft curds are formed,which are easily broken up in eating. Milk taken in th is

158 THE LIVING TEMPLEway

,that is, in the formo f curds o r sour milk, is much less

likely to give discomfort thanwhentaken in its o rdinary freshstate. Probably the majority o f humanbe ings who make useo f cow ’s mi lk take it in th is way .

A man carrying a dozeno r more pans o f sour milk, wh ichhe sells under the name o f matzoon, is a common sight inthestreets o f Constantinople . One always finds sour mi lk inthedairy shops o f Germancities .

VegetableMi lk.

Many savage tribes obtainmi lk supplies from vegetablesources . The milk o f the cocoanut furnishes a satisfactorysubstitute for cow ’s milk to the teeming mi ll ions o f manytropical countries ; wh ile the cow - tree o f South America provides a vegetable milk so rich in fatty matter that it mightbe mo re properly called vegetable cream.

”

Mi lk and CreamfromNuts.

All nuts contain fats in a state o f emu lsion; they alsocontain a large percentage o f proteid matters . By cru sh ingand. mixing with water, a so lution closely resembl ing mi lkmay be made frommost kinds o f nuts . The amount o f fatand pro teid substances contained in such a so lution does notdi ff er very greatly from the proport ions in wh ich they are

found inmilk. Such a preparationmade fromalmonds contains al l the elements o f nutrition, and in proportions betteradapted to the wants o f human beings than does cow’s milk.

The fat wh ich it contains is present in a state o f perfectlynatural emuls ion. The proteid or albumino id substances, corresponding to the albuminand caseino f milk, are practicallyidentical with the casein o f mother’s milk, and form in the

presence o f an acid, extremely fine and so ft curds, wh ich

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160 THE LIVING TEMPLEo f pro teids required for one day ; nine eggs , the amount o ffat. One dozen eggs and eighteen ounces o f zwieback or

two pounds o f bread furnish a day’s ration fo r an adu lt.It must be remembered that eggs are extremely l iable to

deterioration. A fresh egg is a l ive young animal inembryo .

It is easily aff ected by extremes o f heat o r co ld. A dead eggvery quickly undergoes decompo sition as does a dead animal .Stale eggs are as po isonous and as unfit for food as animalflesh wh ich has b egun to decay. The d iffi cu lty o f obtainingeggs wh ich are perfectly fresh, and the practical impo ssibi l ityo f knowing in advance that an egg is altogether who lesome,also places th is class o f food under su spicion.

It should also be mentioned that eggs are a concentratedalbuminous food, and hence when used, must be taken in

moderate quantity , as injury fromexcess o f pro teids or albuminmay easily resu lt whenthey are allowed to fo rmtoo largea part o f the diet . Eggs are o ften spo i led in cooking. Friedeggs , omelets, and hard - bo i led eggs are extremely diffi cu lto f d igestion. A thoroughly beatenegg is very easily digested .

Poached, so ft - bo iled, and curdled eggs are also very easilydigested. Curdled eggs are prepared by placing who le eggsinwater at a temperature o f about 180°

F . The containingvessel shou ld be put aside where the temperature canno t rise.At the end o f th irty or forty minutes the albumin o f the

eggs will be found inthe formo f a so ft j el ly, wh ich is muchmore digestible than the hard masses formed by cooking inthe usual manner.

Hard - bo i led eggs are very qu ickly digested if finely dividedby thorough chewing with zw ieback, toasted wheat flakes , oro ther dry foods .

Raw eggs remain longest in the stomach if swallowedw ithout beating.

Shal l We Slay to Eat ?

HE question is no t, Is it possible to subsist upon theflesh o f animals, and l ive ? ” but, “

Is it natural , who lesome, and wise so to do ?

”Inother words, is it inharmony

with the divine order o f l i fe for man to slay to eat ? We

have not space in th is small vo lume to enter into a fu ll discussion o f th is question, as has been done elsewhere.$ We

shall merely undertake to summarize the facts o f science andexperience in relation to th is great question, and to drawsuch instructionas we may from the teach ings o f Ho ly Writ.The diet o f every class o f animals is adapted to its strue

ture and to its needs . Th is fact is so clearly recognized, andso thoroughly understood by sc ient ists , that any competentanatomist will undertake to tell at once from the skeletono f ananimal , even though it be to h ima new one, the exactnature o f its diet in its natural state and the general strueture o f its d igestive organs. Let us no te some o f the peculiarities o f the diff erent classes o f animals inth is regard.

Herbivorous Animals.Herbivo rous animals, which subsist upon grasses, twigs,

leaves, and o ther coarse herbage, necessarily require a verycapac ious and very compl icated digestive apparatus. Theirteeth are formed for nipping and crushing the coarse herbage ou which they feed . The bill o f fare provided for themis indicated inGen.

“And to every beast o f the earth,

I Shal l We S lay to Eat? $ by $. H . Kell ogg .M. D . G ood H eal th Publ ish ingCompany. Battle Creek.Mich igan.

11

162 THE LIVING TEMPLEand to every fowl o f the air, and to every thing that creepethuponthe earth wherein there is l i fe, I have givenevery greenherb for meat : and it was so .

Other animals, as the squ irrel, monkey, and horse, alsothe cat, dog, l ion, and o ther animals, which subs ist upongrains, fruits, nuts, and the flesh o f other animals, have asimpler d igestive apparatus, consisting o f a s ingle stomachand a less compl icated intestinal canal . The teeth also o f

these animals indicate the simpler character o f their dietaries .The teeth o f the squirrel , for example, are exactly adaptedto cracking and picking from the broken shells the nu ts andacorns upon wh ich it naturally subsists . The teeth o f the

monkey, l ikewise, are precisely suited to its fare o f nuts andfruits. The teeth o f the so - called carnivorous animals, wh i lein many respects diff erent, still, to some extent , resemblethose o f the monkey and o ther fru it and nut- eating animals.Th is fact, however, does not indicate that the monkey isby nature a flesh - eater, but rather that carnivorous animals,wh i le not o riginally flesh eaters, have become such becauseo f circumstances. Th is fact is strongly suggested by the

eating habits o f t he squirrel , wh ich subsists uponnuts whenthey are readily obtained, but does not hesitate to prey uponsmall birds in case o f necessity. The common house rat,

l ikewise, wh ile closely all ied to the squirrel, and fond o f

nuts, also eats meat when occasion o ff ers ; although itsnear relative, the water rat, is strictly vegetar ian in its habits .We must not infer from th is latter fact that the water rat

is l iving beneath its privileges, but, rather, that the houserat has acqu ired a new and unnatural appetite for flesh . Dogsand cats thrive upona diet o f nuts, as do other animals generally classed as strictly carnivorous . The accompanying cut,

for example, shows the picture o f a wo l f wh ich belonged to

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164 THE LIVING TEMPLEeating animals, as well as flesh - eating animals, have s implestomachs.

So- called Carnivorous Animals Not Originally Flesh

Eaters.It is hardly to be supposed that the flesh - eating animals

were originally created to be destroyers o f o ther animals . It

seems more reasonable to regard them as animals which,while originally eaters o f nuts and fru its, have by the failure o f their natural food supply, been driven to the eatingo f o ther animals as their only means o f sustenance. A dog

can readily subsist upon a d iet o f nuts or even cookedcereals, but cannot subsist upon raw corn or other raw

grains . In fact, acco rding to the testimony o f hunters and

o ther keepers o f hunting dogs from wh ich the greatestfeats o f activity and endurance are required are only ableto do their best when fed upon a strictly non- flesh dietary ,consisting perhaps o f com-meal bread or s imi lar food. Dogsthus fed have a keener scent and better wind thanthose whicheat meat. I f, then, ananimal wh ich in its natural state subsists largely, if not exclusively, upon a meat d ietary becomesa more vigorous animal when fed upon a non- flesh diet, arew e not led at once to the conclusion that carnivorous animalsare such only as the result o f an unnatural state o f th ings ,wh ich has been brought about by the failure o f their naturalfood suppl ies ?Various domest ic animals have beenknownto adopt a diet

o f flesh when pressed by hunger. The cows o f Nantucket,for example, in the winter t ime, when the grass is deeplyburied beneath the heavy snows, are said to dig up with theirhoo fs the fish skins , wh ich l ie in great quantities along the

shore, and to greedi ly devour them. H orses and goats have

A L ITTLE CH ILD SHALL LEAD THEM.

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166 THE LIVING TEMPLEThe human tongue, wh ich has so soft and smoo th a sur

face, again places man with the non- flesh - eating class , and

associates himwith the ape, whose tongue exactly resemblesthat o f man. In the po ssession o f fingers and finger nails,man and the hairy apes are again associated . H erbivorousanimals have hoo fs, wh ile carnivorous animals have claws .If manwere intended to subsist onflesh, he should have beenprovided with claws with wh ich to capture and tear h is prey,as do the l ionand o ther flesh - eating beasts .The claimo f some scientists that the first animals, includ

ingman, were all carnivorous, overlooks the fact that inorderthat a few animals shou ld be carnivorous a large numbero f others must subsist upon the products o f the earth . I f

all animals were carnivorous, the universal carnage wh ichwould result would soon lead to the extermination o f animall i fe from the face o f the earth . In order, for example, thatthe l ionmay have a sheep for dinner every day, there mustbe three hundred and sixty- hye grass - fed sheep in preparation for his daily meals for one year, and the same fo r everyyear, reach ing the enormous number o f seven thousand threehundred sheep in the course o f twenty years, should the l ionl ive for that length o f time. It is evident that in order thatthere should be a few carnivorous animals there must be amultitude o f vegetable - eating animals, and th is state o f th ingsmust have existed as long as there have been carnivorousbeasts . It is impossible, then, that all animals were originallycarnivorous, and it is equally evident that fromthe beginningo f time the vast majority o f the members o f the animal kingdommust necessari ly have subsisted, as at the present dayuponthe products o f the earth .

THE NATURAL DIET OF MAN 167

Plants, the Food Producers.It is evident, then, that animals cannot be the original

source o f food for animals in general, nor for any animals ,except to a limited extent. When one animal subs ists uponano ther, he is only taking vegetable food at second hand.

The fundamental diff erence between‘

a plant and an ani

mal is that the former has the ability, under the influence o fl ight and the vital principle o f organization, to store up energyby bringing together the inorganic elements o f water, earth,and air into new combinations, knownas organized substances,such

'as starch , fat, sugar, albumin, and cellu lose, or wood ;these substances the products o f vegetable growth are

magazines o f energy.

Animals diff er from vegetables in that they are unableto store energy by combining the original elements intoorganic forms . They must take the stores o f energy wh ichhave been collected by plants, and through the aid of d igestionand assimilation transform them into simi lar substances,wh ich are inturnconverted into heat and energy by the body.The popular no tion that leanmeat is particu larly valuable

as a force producer was long ago recognized as anerror byphysio logists. The inferiority o f meat as a source of food isvery clearly shown by the facts presented in the followingtable, based upon the most recent researches, wh ich showsthe number o f food units , the measure o f food value, ineachpound o f the substance named

Fool uni t: inone ”and. Feel uni ts inone pound.

$92

347 H aze lnu ts1648

15m1515 Co coanuts

168 THE LIVING TEMPLEBy reference to th is table it will be seen that leanmeat

really contains only about one fourth as many food unitsas cereals and nuts . In o ther words , the value o f beef as asource o f energy is only from one fifth to one fourth thato f the best foods o f purely vegetable origin.

But flesh is not only inferior to the products of the yegetable kingdom in the quantity or proportion o f energyproducing elements wh ich it contains, but it is also inferiorin quality. The proteid, or albumino id substances, o f wh ichflesh food is ch iefly compo sed, are only usefu l in replenish ingor repairing the pro teid wastes o f the body, wh ich are com

paratively small , and are dec idedly inferior to vegetable fatsin energy- producing value.The popular idea that one must eat the flesh o f animals,

and especially leanmeat, in order to have strong muscles,is a great error. The notion that one must eat a strong ani

mal, anox for example, inorder to be strong, is a cannibalistic idea . The savage ch ief eats the rival ch ief whom he

conquers, in the belief that he may become thereby possessedo f his courage, not because he is particularly fond o f his

flesh . The man who eats beefsteak with the idea that hewill thereby become possessed o f the strength o f the ox,

is act ing upon the same principle. Common sense wouldnaturally lead one to suppose that if he wishes to eat for

strength , he should profit by the example o f the ox, and eat

that wh ich the ox cats, and thereby become strong. Ino therwords , as the ox and the horse acquire strength from the

use o f corn, manmay find strength in the same way. The

ox has eaten the corn, and consumed the greater part o f theenergy eaten. There is still left in the tissues unused aportion o f the energy derived from the corn wh ich may beu sed as food ; but it is very inferior food, for the reason

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170 THE LIVING TEMPLEuponthe products o f the vegetable kingdom ; as, for example,the gazelle, the reindeer, the h ippopotamus, the ox, the horse,and the gorilla.

It is from the vegetable world the coal and woodthat the energy is derived wh ich runs our steam engines,pulls our trains, drives our steamsh ips, and does the worko f civil ization. It is from the vegetable world that all animals, directly or indirectly, derive the energy wh ich is manifested by animal li fe through muscular and mental work .

The Vegetable Stores, the Animal Uses, Energy.

The vegetable stores up energy $ the animal expendsenergy. Vegetable albumen is stored food, wh ile animalalbumen is used food. Various wastes and po isonous prodnets result from the mani festation o f energy, whether bythe locomo tive o r by the animal . The ashes, cinders, and

smoke wh ich result from the combustion in the locomotive,are represented inthe animal by po isonous gases and varioussubstances wh ich escape through the lungs , skin, kidneys, ando ther excretory organs . There are also animal cinders represented

.

in uric acid, a po ison wh ich produces rheumatism,

calculi in various parts, hardening o f the arteries, prematureo ld age, apoplexy, and a variety o f ailments . The flesh o f

a dead animal , no diff erence how healthy it may have been,contains a great quantity o f these po isons, the el imination o f

which ceases at death, although their formation continuesfor some time after death .

Whenananimal is kil led by cutting its throat or shoo tingit through the head, its entire body does not die instantly .

It loses consciousness, its heart ceases to beat, its individualor somatic l i fe ends, but its tissues still continue to l ive forseveral hours . During th is time the activity o f the l iving

FLESH $UICES ARE POISONS 171

tissue consumes the so luble food material wh ich is in contactwith the cells and tissues , and thus continues to produce thewaste substances, wh ich during life are rapidly removed fromthe body through the kidneys, lungs, and other excretoryorgans . Whenthe heart ceases to beat, this cleansing processceases, and the po isons, wh ich are ever forming at a rapidrate, accumulate until the vital tissues are so saturated thatevery l iving structure is killed . So the flesh o f a dead animalconta ins nothing but venous blood and po isonous j uices, inaddition to the organized tissues which have not yet beenbrokendown.

Flesh Eating Tends to Degeneracy.

From these facts it is apparent that it is impo ssible forone animal to subsist upon ano ther animal w ithout increasingthe amount o f waste matters in its own tissues . As thesewastes accumulate, the vital ity and l ife o f the animal mustbe smothered, j ust as the accumulation o f ashes and smokesmo thers the fire in a stove or furnace. It is thus apparentthat the use o f flesh must lead to the hastening o f tho se degenerative processes which finally result ino ld age and death.

Flesh EatingWeakens the Defenses of the Body.

The body defends itself against germs by means o f the

germ - destroying activity o f certain o f its cells. The wh iteblood corpuscles, by means o f a property termed phagocytosis, are able to capture germs found inthe blood, and destroythem. Th is property is also po ssessed to a h igh degree bythe other cells found invarious parts o f the body . It is uponthe activity o f these cells that we especially depend fo r protection against the myriad o f microbes wh ich invade the al i

mentary canal . It has recently been determined, also , that

172 THE LIVING TEMPLEthe blood serum po ssesses the power to destroy microbes ina very remarkable degree. Th is power o f the serum o f the

blood to destroy germs apparently depends upon its alkal inity. Flesh eating diminishes the alkal inity o f the blood,thus weakening th is important defense o f the body.

The po isons produced by microbes, and to a great extenttho se produced in the body itself , are destroyed by the l iver.

Th is po ison- destroying property is, indeed, one o f the ch ieffunctions o f the l iver.

The significance o f these facts inrelationto vegetarianismis apparent whenwe cons ider that the germ - destroying activ

ity o f cells and o f the blood serumand the po ison- destroyingproperty o f the l iver are not unl imited . The blood cells andthe blood serum can destroy a

' certainnumber o f germs , butan indefinite number overwhelms them . It is unquestionablytrue that the j uices o f flesh , and also the po isons produced inflesh undergo ing putrefaction, paralyze the wh ite cells o f theblood and o ther o f the classes o f cells uponwh ich the defenseso f the body depend, rendering them incapable o f exercisingtheir most essential function in the destructiono f germs andgerm po isons .Paget, inhis Lessons onCl inical Surgery, asserts that

the h igher death rate fromoperations in cities ( inEngland) ,as compared with rural districts, is due to the fact that inhabitants o f cities l ive so largely uponmeat.

Diseases Resu lting fromthe Useof Flesh Foods.The association and relationsh ip existing between human

beings and the so - called food animals , is such as to tend inthe h ighest degree to the development o f disease in bo th .

Most domestic animals are subject to many o f the diseasesfromwh ich human beings suff er. The reverse is also true .

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174 THE LIVING TEMPLEanimals . In the bodies o f some o f these animals the youngtapeworms develop active embryos, wh ich work their wayinto the blood vessels, and are by th is means distributedthroughout the body . Reach ing the muscles, they becomeestablished, and undergo further development. Beef or porkwh ich conta in these cysts, or tapeworm embryos , is said to

be “ measly.

” Whenmeasly flesh is eaten, the cyst wall isdigested o ff by the gastric j uice, and the embryo i s set free ;passing into the intestine, it fastens itself to the mucous membrane, where it commences rapid growth, and produces all thedistressing and inconvenient symptoms arising from the presence o f the

. parasite in the al imentary canal f

As po inted out by Dr. Le idy, the famous Ph i ladelph iaanatomist, the tapeworm is, in the great majority o f cases ,derived from the use o f raw or underdone beef . In onlyabout one tenth o f the cases is the disease derived from pork .

Fish Subject to Tapeworm.

Some years ago the secretary o f theMich iganState Boardo f Health received from a correspondent o f the Board two

fishes (bass ) containing parasites o f some sort . Accompanying the fishes was a request fo r anOpinionas to whether or

not they were dangerous to publ ic health through parasiticinfection. Professor Cook, o f the Mich igan Agr icu lturalCo llege, made an examination of the parasites, and reportedas fo llows :

Th is is the cysticercu s stage, or encysted form, o f the

tapeworm,probably the bo thriocepalus latus , but we canno t

tel l from th is stage. That is the broad tapeworm o f man, andworks in fish . Such fish should be well cooked .

”

(Cookedtapeworm is a harmlessThe popular idea that fish are safe from infection is thus

A SCENE IN THE UNION STOCK YARDS , CH ICAGO.

A SLAUGHTER ING PEN.

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176 THE LIVING TEMPLEby these worms are, by the scattering o f their excreta, widelydispersed . H uman beings more and more are thus becominginfected, not w ith the tapeworm , but w ith the bladderworm,

as the first stage o f the parasite is termed. These bladders,or cysts , may be formed in the l iver, the brain, the eye, or

any other part o f the body to wh ich the very minute youngparasite may be carried by the blood current.

The Deadly Trichinae.

Th is parasite, first discovered in the human body in aGermandissectionroomabou t hal f a century ago , has becomenow so widespread and so well known that a description o f

it is scarcely necessary. It i s more than probable that themajori ty o f cases o f trichino sis are never recognized as such .

In its symptoms , the disease so closely resembles cerebrospinal meningitis , muscular rheumatism, winter cho lera, and

o ther maladies that it is very likely to be overlooked .

The disease is almost universally contracted by the useo f leanpork, most commonly inthe formo f hamand sausage,although with inthe last few years instances have beenreportedinwh ich trich inae have beenf ound infish and fowls . In itsnatural h istory the trich ina somewhat resembles the tapeworm .

In flesh infected with trich inae, the parasites will be foundinclosed in small cysts . The cyst walls are disso lved by thegastric j uice when the flesh is eaten, and the parasite is thusset free. It soon develops numerous young ’ paras ites, and

these quickly bo re their way through into the blood vessels,in wh ich they are swept along by the blood to the muscles .Here they lodge, becoming encysted in l ittle capsules, wherethey may remain in a quiescent state for years

,giving rise

to no further inconvenience in some cases than rheumatic o r

neuralgic muscular pains . In severe cases, however, other

TUBERCULOUS DISEASE FROMFLESH 177

symptoms arise, such as purging and vomiting, set Up by theirritationo f the mill ions o f parasites boring their way throughthe intestinal walls . During the migration o f the parasitesthrough the body, the patient suffers from fever, severe muscular pains , perhaps cramps or spasms, and other symptomsresembling rheumatism, spinal meningitis, and other maladies .Those who conso le themselves with the idea that protec

tion against these parasites is afforded by inspection, will notbe at all comforted by the recent assert iono f Dr. Salmon, o fthe United States Agricultural Department, that it is practically impo ssible to detect, evenby microscOpic inspect ion, allcases o f trichinae infection, for the reason that there may beno parasites in the tissue examined, while other po rtions o fthe body are swarming w ith them.

Tubercu losis fromthe Flesh of Animals.According - to a recent report by Dr. Salmon, tuberculosis

is increasing at a remarkable rate inth is country among cattleand sw ine. It is known that two or three out o f every hundred cows are infected , and in some districts twenty- five and

even fifty per cent o f the cows are suff ering fromth is germdisease . Pro fesso r Koch has undertaken to show that suchflesh is not dangerous : but very few scientists agree withhim, and various experiments wh ich have beenmade since h isannouncement o f th is idea have proved very conclus ively thatthe disease is communicable to humanbeings . A nurse inoculated with the genu s obtained froma cow infected with tubercu losis, has been takento a ho spital , suff ering with consumption. Three meninBerl inwho were inocu lated with materialobtained from a tuberculous cow , have also shown signs o f

the disease . A butcher inoculated h is thumb wh ile cutting

178 THE LIVING TEMPLEthe flesh o i a tuberculous animal , and contracted the disease.Numerous similar instances have been brought forward .

It is hence clear that Pro fessor Koch is mistaken, and thatthe flesh o f tuberculous animals must be condemned as abso

lutely unfit for use as food. The weekly report o f the offi cialsincharge shows that many tons o f such flesh .are condemnedevery week in the Union Stock Yards in Ch icago . Doubtless many times the quantity condemned, inwh ich the diseaseis sti ll in an incipient stage, escape the observation o f the

inspectors.

Typhoid fromOysters.

There is no direct evidence that typho id fever canbe contracted by the use o f the flesh o f warm - blooded animals, but ithas been for some years perfectly well known that the oysteris a frequent means o f communicating th is disease. Numerousepidemics o f typho id fever in France, England , and the

United States have been traced to the use o f oysters .

Hog Cholera fromLard.

A disease clo sely resembling the malady known as hogcho lera in swine has been observed in human beings, as theresu lt o f the use o f lard obtained from the bodies o f hogsthat have beenkilled while suff ering fromth is disease. Sucha case was reported a few years ago to theMich igan StateBoard o f Health , and the examination o f the lard showedthe germs o f hog cho lera to be present in great numbers .It is no ticeable that whenever th is disease breaks out in acommunity, great numbers o f hogs are immediately hurriedo ff to the nearest l ive - stock market .More than th irty thousand hogs are annually condemned

at the great pack ing establishments where inspection is main

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180 THE LIVING TEMPLEThe rapid decay o f teeth among civil ized nations is bo th

a consequence and a cause o f the race deterioration that isat present go ing onwith such rapidity, and is anevidence o fthe constitutional failure that l ies at the bottomo f al l struc

tural degeneration. That flesh eating is a most active causeo f decay o f the teeth no one at all acquainted with the factswill deny. The fibers o f leanflesh retained betweenthe teethundergo decay, harbo ring and encouraging the developmento f the germs that produce decay o f the teeth .

Thus it is seenthat flesh food begins its mischievous workas soon as it enters the alimentary canal . In the mouth the

teeth are destroyed . Inthe stomach and the intestines po isonsare formed, wh ich are absorbed into the blood, and wh ich setup mo rbid processes o f a most destructive character in all

parts o f the body.

A German chemist po inted out years ago that decompo sition, or decay, in animal substances is always accompaniedby the production o f deadly po isons . These are general lyknown as ptomains and toxins. There are many o f them so

subtile in character that a very minute quantity will producepo isonous eff ects. Certain savage tribes po ison their arrowsby striking the po ints into the bodies o f decomposing ani

mals . It is to these po isons that are due so - called dissectionwounds, wh ich sometimes prove fatal to medical students andphysicians . Butchers not infrequently suff er from woundso f the same nature, as the result o f cutting themselves w ithknives that have beenused in cutting meat.

The common practice o f keeping flesh until it is tenderis simply waiting for decompositionto advance

‘

to such a stagethat the muscular tissues have lost their natural tenacity ; inother words, until they are so ftened by the process o f decay .

The proprietor of a cold storage establishment o f Chicago

MEAT POISONING 181

to ld the writer that he was personally knowing to the factthat a poultry dealer once kept in h is establ ishment severalthousand ducks for a period o f mo re than two years . It isa common practice inmany districts for fowl intended forthe table to be hung up by the head out o f doors in the sun

until by decompo sition the t issues are so so ftened that thebody detaches itself from the head, and falls to the ground .

Prime beef so ld in the markets is always far advanced indecompo sit ion, and also a large share o f the game wh ich isexpo sed for sale, as is evidenced by the putrescent appearanceand odor o f the partridges, rabbits , and other species o f gameconstantly seenon sale in the city markets .

Canned meats are undoubtedly the most common o f all

sources o f meat po isoning. It is perhaps not generally knownthat canned meats decompo se with very great rapidity, and

develop deadly po isons, o ften with in a few hours after the

canis opened , so that deadly eff ects may be produced by eatingo f the contents o f a can opened and partially consumed ata previous meal . Numerous cases o f th is sort have beenreported. The only certainsafety fromth is source o f diseaseand death is inthe total disuse o f flesh foods, especially sinceit is now well understood that in certain forms o f decompo sitionthat take place inflesh , nonodorous substances are formedthat are most deadly po isons , so that neither smell nor tastecangive warning o f the existing danger.

The accumu lationo f waste substances withinthe body, asthe result o f idleness or excessive feeding, is a mo st pro l ificsource o f disease . When the flesh or tissues o f another ani

mal, with their po isons and waste matters, is taken into the

body, precisely the same eff ect is produced as that resultingfrom deficient exercise ; hence the combination o f sedentaryhabits with a flesh diet is h ighly productive o f disease.

182 THE LIVING TEMPLEMeat Eating a Cause o f Gout and Bright

’s Disease.

English gout, formerly attributed to the free use o f wine,is now well known to be due to English roast beef. The

blood becomes so saturated with the waste substances derivedfromthe flesh o f dead animals, inadditionto those generatedwithin the body, that uric acid and all ied substances, repre

senting the excrementitious elements , are deposited in the

vicinity o f the jo ints, giving rise to gout .Dr. H aig, an eminent English medical authority, asserts

that Bright’s disease is the result o f ou r meat - eating and

tea- drinking habits, and as these habits are common, so alsois the d isease, and much more common, I believe, thanavailable statistics at all serve to demonstrate.

Flesh Eating and Cancer.

Verneuil , o f Paris, and Roux, o f Lausanne, have recentlyannounced the startl ing theory that the use o f pork is thecause o f cancer. M. Verneuil some time ago stated that hisobservations had convinced him that the use o f meat as aregular d iet was the most probable cause o f cancer, and the

further study o f the subj ect has led himto the conclusionthatpork, i f not the so le cause o f cancer, is at least a very commonfactor inthe etio logy o f this disease.An eminent New York surgeon recently asserted that if

cancer should increase in the city o f New York during the

next tenyears as rapidly as it has during the last ten years,it would come to be the most deadly o f all maladies. It is

now pretty general ly recognized that cancer is a parasiticdisease. Meat eating, and the use o f meat preparations, evidently lessens the res isting power o f the body against th isparasite, a small animal organism, and thus prepares the wayfor its invasion o f the body.

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184 THE LIVING TEMPLEto deal with a food substance like meat irrespective o f the

po isons that it contains . Thus vast mu ltitudes o f personsare daily swallow ing quantities o f flesh food wh ich they can

not possibly digest, and wh ich necessarily decays inthe stomach and co lon, and invites and aggravates disease.

The Eth ics o f Flesh- Eating.

The basis fo r the eth ical argument against flesh eating isto be found in the fact that lower animals are, in commonwith man, sentient creatures. We have somehow becomeaccustomed to th ink o f our inferior brethren, the memberso f the lower orders o f the animal kingdom, as th ings ; wetreat themas sticks or stones , as trees and o ther nonsentientth ings that are not po ssessed o f o rgans o f sense and feeling.

We are wrong in th is ; they are not th ings , but beings. We

forget the wonderfu l l ikeness that exists between us and the

lower creatures . We neglect the fact that their brains are

l ike' our brains, their muscles l ike our muscles , their boneslike our bones that they digest as we digest ; that they havehearts that beat as ours beat, nerves that thrill as ours thrill ;that they po ssess to a wonderfu l degree the same capac ities,the same appetites, and are subj ect to the same impu lses aswe. Anox, a sheep , canhear, see, feel , smell , taste, and eventh ink, i f not as well as man, at least to some degree after thesame fash ion. The lamb gambo l ing inthe pastures enjoys l ifemuch the same as the l ittle ch ild chasing butterfl ies acro ssthe meadow . A horse or a cow can learn, remember, love,hate, mourn, rejo ice , and suff er, as human beings do . Its

sphere o f l ife is certainly no t so great as man’s, but l ife isnot the less real and not the less prec iou s to it ; and the factthat the quadruped has l ittle is not a good and su ffi c ient rea

ETH ICS OF FLESH - EATING 185

sonwhy the biped, who has much, should deprive his bro thero f the l ittle that he hath . For the most part it must be saidthat the lower animals have adhered far more closely to the

divine order establ ished fo r themthanhas man.

The divine order, as clearly shown by nature as well asby revelation, and by the traditions o f the ancient world, andil lustrated by the present practice o f a great part o f the humanrace, makes the vegetable world the means o f gathering and

sto ring energy, and making it into forms usable by the sen

tient beings that compose the animal world , the one gatheringand storing in order that the o ther may expend . Whenanimal eats vegetable, there is no pain, no sorrow, no sadness,no robbery, no deprivation o f happiness. No eyes fo revershut to the sunl ight they were made to see, no cars closedto the sweet melod ies they were omade to hear, no simpledel ights denied to the beings that God made to enjoy l i fe,the same l ife that he gave to his human ch i ldren.

A lady artist once remarked to a friend, How canyou

eat a th ing that looks out o f eyes ? The gentlemandeclaredthat from that moment whenever he sat down to a tablewhere mu tton was served, he saw a pair o f gentle sheep ’seyes peering at him, and was unable to touch his meat. Eyesimply a mind, an intel l igence, someth ing that has feel ing and

capacity for enjoyment, and that looks out upon the world,forms its Opinions, its l ikes , its disl ikes, enjoys, su ff ers, loves,hates, experiences in wh ich all creatures belonging to the

animal kingdomare one . So there is, ina certain sense, notonly a universal brotherhood o f man, although few recognize even th is fact, but there is l ikew ise a greater bro therhood, wh ich includes not only man, c ivil ized man, savage man,Christianman, heathenman, all men, but l ikewise man’s

186 THE LIVING TEMPLEhumble relatives o f the animal world, into whose nostrils aswell as into man’s God breathed the breath o f life.Man rears his cattle, his sheep, and his poultry much l ike

househo ld pets . H is ch ildrenmake his lambs their playmates.S ide by side his oxento i l with h iminthe field. Inreturn fork indness, they give affection. What confidence they reposein him$ how faithfu lly they serve $ W ith winter’s frost anevil day arrives,— a day o f massacre, o f perfidy, o f bloodshed and butchery. W ith knife and ax he turns upon h istrusted friends, the sheep that kissed his hand, the ox thatplowed his field. The air is filled with shrieks and moans,with cries o f terror and despair ; the so il is wet with warmblood, and strewn with corpses.The fact that our so—called Christiannations are beh ind

many heathennations in.

the estimation they put upon l ifeas manifested in animals below man in the scale o f being, iswithout doubt one o f the greatest obstacles that has stood inthe way o f the advancement o f Christianity inCh ina, Japan,India, Burma, and kindred countries .Let me ask you to peep into one o f the great abatto irs o f

a large city. Unless you have already been accustomed to

spectacles o f gore such as are aff orded by the townslaughterhouse, or butchering day on the farm, you may perhapsbe too shocked to proceed before you have completed the

tour o f one o f these stupendous slaughter- pens.Inthe UnionStockyards o f Ch icago enormous wealth has

constru cted a machine for killing, the most expensive to befound in the world. As the Cosmopol itan says, It is a

regiono f order and death, but a sight that wil l stir the mostcasual onlooker o r the deepest philosopher.

”And it does

stir— it changes every man who l ives in contact w ith it.

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188 THE LIVING TEMPLEout in one day $ In 1897 nearly four mil l ion cattle passedthrough these yards to death, and mo re than eight mill ionhogs, to say no th ing o f the vast numbers o f sheep and calves .The illustration shows one o f the yards into wh ich the

cattle are driveninsmall lots whenthey are to be slaughtered,and from wh ich they are crowded into a long alley. The

alley is divided into compartments , into wh ich the poo r bru tesare crowded two by two , and so closely hemmed in that theycanno t stir.

Confused, dazed by their new surroundings , frightenedby the drover’s wh ip, possibly imagining that they are beingparceled o ff to be fed, they meekly stand, waiting they knownot what. Presently an assass in, unseen, unexpected, slipsup beh ind , and deals each poor brute a s ledge - hammer blowbetween the eyes, wh ich fells him to the floo r, not dead, butinsensible.One o f the big doors shown in the picture now rises , and

the innocent victims are ro lled out upon the floor. At th ispo int they are seized, swung alo ft, flayed, eviscerated, drawn,quartered,and hung up to ripen by processes o f putrefaction until they become Christmas beef,” possessing just theright odor and flavor o f putrescence to suit the appetite o f theepicure, tender morsels to be torn into shreds by dainty teeththat are carefully cleansed and po l ished three times a day onlyto be as many times plunged anew into the decaying carcasso f some dead beast.Consider a moment, reader, how much blood is poured

out inth is slaughter. A calculationbased uponvery moderatefigures shows that the amount o f blood annually shed in the

Ch icago abatto irs alone is more than sufli cient to float fivegreat ocean steamsh ips . What crime have these poor brutescommitted that they shou ld thu s be executed ? What law o f

HORRORS OF THE SLAUGHTERHOUSE 189

God or man have they vio lated that they should thus prematurely die, that their blood shou ld be poured out uponthe so il as a fertil izer ? Veri ly, the blood o f multimill ions o finnocents cries from the ground.

The influence o f the abattoir, o f the common slaughterhouse, is equally shown in the moral deterioration evident inthe men

.

who se lives are devo ted to the slaughtering o f inno

cent beasts . The cars o f such menbecome deaf to the agoniz ing cry o f the intelligent brute that suspects its fate. The

spectacle o f a l iving being pouring out its l i fe - blood in agush ing stream, loses its ghastl iness ; the sight o f quiveringflesh, o f writh ing entrails, loses its gruesomeness ; l ife, thatdivine spark o f infinite energy wh ich animates all livingth ings, and makes all sentient creatures kin, th is wonderful ,mysterious, God- given l ife, loses its sacredness . eThe h iredassassinis almost always a butcher. The perpetrators o f manyo f the most atrocious and co ld - blooded crimes have beenmorefrequently butchers thanmen o f any other occupation. That

a man is by trade a murderer o f brutes — a butcher is almost universally, inChristendom, regarded as a disqualificat ionfor service upona ju ry inwh ich the questiono f responsibil ityfor humanl ife is invo lved .

Red blood is a mark o f kinship wh ich as humanbeings wemust recognize. The B ible declares the unity o f animal li fe.The Lord God formed man o f the dust o f the ground , andbreathed into his nostrils the breath of l i fe.” Gen. 2 :7.

“And

they went inunto Noah into the ark, two and two o f all flesh,wherein is the breath o f l i fe. Gen. 7 :15. There is a fraternity more comprehensive and more universal than the

brotherhood o f man Let us th ink and speak o f the

bro therhood o f being. Let us see inthe ox a patient , industrious kinsman, worthy o f respect. Let us see and recognize

190 THE LIVING TEMPLEin the sheep a meek and docile fellow creature appeal ing tous for pro tectionand adm iration.

BIBLICAL FLESH EATING .

Does the Bible forbid the. use of flesh food? In answerto th is o ft- repeated question, we must frankly say that wecanno t affi rm that flesh - eating is explicitly forbidden by anyB ible command . The same, however, might be said in relationto o ther unwho lesome practices , the evil character o f whichno one disputes . In what we have to say from a B ibl icalstandpo int, we have no hOpe o f convincing those who , whenconvicted o f physio logical faults, seek shelter beh ind the factthat there is no express B ible command to the contrary, andmaintain the right to transgress the most clearly defined lawso f health so long as they can find a seeming apo logy for so

do ing based uponanc ient usage , or the absence o f any B iblicalprecept directly forbidding the same . Such persons make noattempt to answer the scientific argument or to controvert theevidence o f science and experience. I f only a passage o f

Scripture can be quoted wh ich may possibly be so construedas to support the favorite sin, these persons are content. The

minds o f these individuals seemnot inthe least disturbed bythe fact that their mode o f argument, and their interpretationor use o f Scripture, arrays God against h imself, for the revelationo f God innature is as tru ly divine as is the revelationo fGod inthe inspired Word. For the invisible th ings o f himfrom the creationo f the world are clearly seen, being understood by the things that are made.

”Rom. The intel

ligent Christian, who regards as o f equal authority the divinelaws written in our bodies, and revealed in its varied functions, and the teach ings o f the inspired Word, will ho ld hism ind in a who l ly different attitude. I f we find an apparent

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192 THE LIVING TEMPLEdeciding what is truth through the leading o f that Spirit o fTruth wh ich is ever ready to guide into all truth the honestseeker after l ight and knowledge.The Original Bil l of Fare.

To beginwith , let us note the fundamental fact recordedin the first chapter o f Genesis : “

And God said, Beho ld, Ihave given you every herb bearing seed, wh ich is upon the

face o f al l the earth , and every tree, inthe wh ich i s the fru ito f a tree yielding seed ; to you it shall be for meat. And to

every beast o f the earth, and to every fowl o f the air, and to

everyth ing that creepeth upon the earth , wherein there is l ife,I have given every greenherb fo r meat.” Gen. 30.

H ere the fact is plainly stated that God gave to man fo rfood the seeds o f herbs ; that is, cereals and legumes, o r wheat,corn, oats, barley, rye, peas, beans, lent ils, and similar products, and in addition, the fru its o f trees, wh ich comprise notonly the vegetable products commonly called fru its, but alsonuts. H ence the dietary wh ich God gave the first man, andthrough h im to the who le human family , consisted o f fru itsand seeds. WhenGod placed man in the earth , he informedhim respecting the food which was especially

,

adapted to hisconstitution and needs, and for the digestion o f wh ich h is

digestive organs were especially fitted . Certainly no one

could be better acquainted w ith man’s needs thanh is Creator.

The bill o f fare givenAdamhas never beenw ithdrawn, andmust be as Well adapted to Adam to - day as six thousandyears ago .

The First Permissionto Eat Flesh .

But what abou t the permission given to Noah after the

flood ? F irst,let us inqu ire, Is i t l ikely that the constitution

Of the humanrace was so changed during the sho rt time Noah

A RESTRICTED PERMISSION 193

was confined in the ark that Adam, after the flood, requ ireda flesh diet, wh ich was not suited to Adambefo re the flood ?Such a propo sition is hardly po ssible. Did God make a mistake inprescribing a diet o f fru its, grains , and nuts to Adamin the first place ? D id the Almighty asc

'

e’

rtainby man’s experience that a mistake had beenmade i narranging his billo f fare ?A careful consideration o f the text in the ninth chapter

o f Genesis, in wh ich permission to eat flesh is granted, willshow us very clearly and unmistakably that such questionsneed not be raised . The several po ints presented in the firstfive verses o f th is chapter may be placed in the fo llowinglogical order :

1.Man is given permission to eat flesh ; Every movingth ing that l iveth shall be meat fo r you .

”

2 . He is given permission to eat grass and green herbso f all sorts.3 . The use o f blood is forbidden, an important restric

t ion: But flesh with the l i fe thereo f , wh ich is the bloodthereo f, shall ye not eat

4. Warning is given: And the fear o f you and the dreado f you shal l be upon every beast o f the earth .

”

5. A punishment is threatened : And su rely your bloodo f your l ives will I require at the hand o f every beast willI require it.” A l iteral translation o f the original j ustifiesthe fo llowing rendering : “

And tru ly your blood o f yourl ives will I seek ; by the hand o f every beast will I seek it.”

The Permissionto Eat Flesh Carefu lly Restricted.

Certainly no very - strong recommendation for flesh eatingcan be found in the forego ing permission. The simple factthat so far as the instru ctiongivento Adammight be consid

13

194 THE LIVING TEMPLEered a command to abstain from eating o ther foo ds thanfru its, grains, and nuts, th is restriction is removed , and manis given perm ission to eat “ every moving th ing that l iveth,”the

“

green her and, in fact, “al l th ings . Verse 3 . But

at the same time he is warned that i f he takes the l i fe o f animals, they wil l be afraid o f h im, they will flee from his presence ; and not only that , bu t they will in turn, in retribution,

seek to take his l i fe, to shed his blood. Surely there wasno th ing in th is cal cu lated to greatly encou rage Noah to addflesh to his bill o f fare.We may profitably consider briefly the important restric

t ion made respecting the use o f flesh, The blood thereofshall ye not eat .” Al l flesh contains blood, but th is blood mustnot be eaten, for it is the l ife o f the flesh.

The command to abstain from blood, that is, to removeit thorough ly before eating the flesh , is thus clearly shown,and appl ies to the who le human family since the flood, or toevery personwho has ever had permission to eat flesh .

According to Jewish wr iters , the Old Jews carefu lly separated the blood fromthe flesh by covering the flesh with saltand afterward wash ing it thoroughly. The orthodox Jewsdo the same to th is day. Whether or not the cleansing wasever done with the scrupu lous care wh ich the command o f

God requ ires, does not matter. The B ible inj unction is plain,the blood must not be eaten, for it is the l i fe o f the animal .

The Life Is inthe Blood.

There is a wonderfu l divine mystery in the

carries l i fe into every part to wh ich it flows .veh icle through wh ich the creating, maintaining,ing power manifested in the body is carried

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196 THE LIVING TEMPLEo f the animal is left in the body ; hence no Christianfish as so ld inthe markets without vio lating a distinctinjunction. See Leviticus 17.

The Jews, and some modernfish ing tribes, draino f blood after taking from the water, by makingincision.

Physiological Objections to the Eating of Blood.

That the B ibl ical restrict ionrespecting the use o f blood isno t anarbitrary one, is clear enough to any one famil iar withphysio logical facts . The blood contains the so luble wasteso f the body ; the tissues consist o f the inso luble l iving parts.The blood is the vehicle o f bo th l i fe and death to the tissues .It flows to each organo f the body, a l iving stream. It flowsout, freighted with the elements o f death, with po isonoussubstances wh ich , i f retained in the body for any length o f

time, must cause disease and death .

The rapidity with wh ich the blood becomes impure and

po isonous may be easily noted by observing how readily thel ips become blue when the breath is held, and the blue co lorqu ickly assumed by a finger when strangled - by winding astring about it .Wh i le the B ible certainly permits the use o f flesh as food,

those who appeal to it in defense o f the practice will do wellto th ink o f these th ings, and to study carefu lly foundationprinciples instead o f relying upon incidental references.Some th ings were permitted to the ancient Jews because

o f the hardness o f their hearts.

The Natu ral Way in D iet.

T is to be hoped that the reader who has carefully studiedthe forego ing pages o f th is vo lume will have fully satis

fied h imself respect ing the character o f the food wh ich mayproperly be eaten for the nourishment o f his God- givenbody,and that he i s able to make a wise selectiono f food substancessuited to his individual needs. Several very important questions remain, however, to be considered in relation to the

manner o f eating and the quantity o f food to be taken, thefrequency o f meals, preparationo f food, the questiono f varietyat meals, fasting, and other questions o f equal importance.We will now undertake to consider each o f these questionsina brief and carefu l manner :

Hygienic Cookery.

The very best food may be Spo i led inthe preparation. The

aim o f cookery should be to increase the digestibil ity o f food,as well as to render it inviting to the eye and to the palate.

Cooking should be regarded as a sort o f preliminary d igestionfor those food stu ff s which are not by nature prepared to

immediately enter the digestive apparatus. Cookery is especial ly required for the preparation o f cereals and vegetables.

Nuts and fr uits are also inmany instances improved by cooking,

although their natural adaptation to the human digestiveprocesses, and the absence o f raw starch in fru its and nuts,renders cooking less essential in their preparation.

Thoroughly hygienic cookery excludes from the kitchengrease inal l forms, vinegar, baking powder, mustard, pepper,

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198 THE LIVING TEMPLEand other irritating condiments, and o f course finds no use

for the conventional frying pan, meat bro i lers, and similarmisch ief -making contrivances .

Why Fats Render Food Indigestible.

Let us notice some o f the reasons why these articles mustbe excluded. Grease, whether in the form o f lard , tallow,

bu tter, co ttonseed Oil , o l ive o il , ko - nut, or o ther pure, separated fats , is not needed, fo r the reason that it cannot bemixed with the food withou t impairing its digestibil ity and

thus lessening its value. Nature provides fats in a state o f

emulsion, that is, in a condition o f division into minute particles, wh ich, when taken into the stomach , mingle readilywith the digestive flu ids and o ther food elements withoutinterfering with the d igestive process, and when passed on

into the small intestines are qu ickly absorbed into the circu

lation, and u ti l ized . It is in th is form that fats are foundinnu ts, nut bu tter, and other nut preparations , and in creamand milk. In the formo f butter, lard, tal low, and o ther fatsthe minute particles have beenmade to adhere together ina homogenous mass . When these fats are taken into the

stomach ,they merely float upon the digesting mass, smear

the walls o f the stomach , surround the part icles, and to a considerable degree interfere with the process o f gastric digestion,s ince the gastric ju ice has no eff ect whatever on fat. Thesesubstances canno t undergo digestion unti l passed on intothe small intestines , where they are brought in contact withthe pancreatic ju ice and the bile ; but being detained in the

stomach, and interfering with the digestion o f. o ther foodsubstances, they promo te fermentation and indigestion, giving rise to heart- bum, bil iousness, and other disorders.

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200 THE LIVING TEMPLEIn nature, the fat is separated o r held apart in minute

particles, or drops, and these are arranged with in the proteidmasses in such a way that they cannot be set free until afterthe proteid, or albumin, is digested .

Pure fats are very disturbing to the stomach insome forr'nso f gastric disorder, especially ingastric catarrh and dilatationo f the stomach . The cooking o f fats in connection withcereals and albumins greatly aggravates the difficu lty, forthe reason that the fluid fat penetrates the starch granules,thereby rendering their digestion impo ssible, even after corning in contact with the digestive flu ids . This is the reasonwhy fried foods, griddle cakes, doughnu ts, pastry, roastedpeanuts, and evennut butter made from roasted peanuts, disagree with so many persons.

Natural fats are in a state o f emulsion, as in cream. An

emu ls ionmay be diluted with water to an unl imited extent,as the Oil is in minute particles, wh ich are prevented fromuniting by the th infilmwh ich surrounds each globu le. Creamcanbe takenby many persons with whombu tter disagrees, butwith persons whose stomachs are dilated, creamand milkOftenproduce eff ects wh ich intheir intensity are almo st equ ivalent to those o f an active po ison, produ cing biliousness, s ickheadache, and o ther distressing symptoms .

Innuts , fats are presented inan emulsified state. Creamand milk made fromnu ts are entirely who lesome, and agreewith persons who c anno t take cow ’s mi lk and cream withoutvery harmfu l results on account o f inabil ity to digest casein.

The ripe o l ive is another who lesome source o f fat wh ichis worth cons idering. The o l ives must be thoroughly ripe

,

and before eating should be soaked long enough to extract thesalt wh ich they contain.

BAKING POWDER VINEGAR 201

There are now suppl ied ready for use a variety o f nut

fats wh ich are exceedingly who lesome and palatable, and

are perfect substitutes for all kinds o f animal fats and o i ls.Nut butter made from peanuts which have been cooked butnot roasted , almond butter, cocoanut cream , nutto lene, nut

meals, and various o ther nut foods, are good sources o f fat.

Chemical Bread Raisers.

Baking powder, and o f course soda , saleratus, and tar

taric acid commonly employed with these alkal ies, al thoughalmost universal ly used as a quick and convenient method o f

making toothsome breads and o ther cereal preparations, mustbe altogether condemned as unfit to enter the humanstomach.

These chemical substances form in the stomach a chemicalcompound well known under the name o f Rochelle salts.Though the daily use o f these drugs may be smal l , their

continued use, day after day, for months and years, not onlyinterferes with the action o f the gastric ju ice, but finallydestroys the power o f the stomach to make th is very necessary digestive fluid, and thus becomes a po tent source o f indigestion and all the terrible consequences wh ich fo l low th isconditionwhen long maintained . Most baking powders containalum and o ther substances wh ich are still more inj urious.

Bread made with these powders and fed to a .dog producedinflammation o f the stomach. The misch ief done by thesechemical substances does not stop at the stomach ; bo th the

l iver and the kidneys su ff er fromtheir presence, and the greatmisch ief done by them is widespread throughout the body.

Misch iefs Arising fromthe Uses o f Vinegar.

V inegar is ano ther chemical substance which hygieniccookery must discard from the kitchenand the table. A per

202 THE LIVING TEMPLEfect substitu te for the agreeable acid flavor o f vinegar is provided in lemons and other acid fruits. When lemons are notavailable, a supply of acid grape juice may be laid in storeby canning a quantity o f green acid grapes . Cranberries,goo seberries, and currants also aff ord agreeable and entirelywho lesome acid flavors that may well replace the unwho lesome acetic acid o f vinegar. Recent studies on the subjectby eminent French physicians have shown that the acid o f

vinegar is much more powerfu l than alcoho l in produc inginj ury to the l iver. Indigestion is certain to fo l low the useo f th is chemical substance , either by itself or in the formo f

pickles: A single teaspoonfu l Of vinegar is sufficient to prevent the actionOf the sal iva upon the starch contained in an

ordinary meal, as shown by Pro f. W ill iam Roberts, o f England, a few years ago .

V inegar is o ftenadulterated with muriatic acid, commonlyknown as spirits o f sea salt, a powerfully corro sive po isonwh ich inj ures the teeth and o ther organs with wh ich it comesin contact. So - called good cider vinegar generally containsquantities o f vinegar eels, wh ich may be seenswimming abou twhen a glass or bo ttle containing a port ion o f the vinegar isheld up to the l ight . V inegar eels, as has been recently discovered, o ften take up their abode inport ions Of the al imentary canal, becoming parasites like tapeworms and o ther similar unwelcome guests .

Condiments the Cause o f G inLiver.

Condiments, mustard, pepper, pepper sauce, ginger, ho rseradish , and the l ike must al l be discarded for the reason thatthey are not foods at al l , but simply irritants . They give anunnatural flavor to the food, and exc ite the palate and the

stomach in an unnatura l way, creating an artificial demand

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204 THE LIVING TEMPLEthe form o f candy, o r in connection with the use o f co ff ee,oatmeal mush, or o ther so - cal led breakfast foods .” Acco rding to these observations , three ounces o f sugar taken in

connectionwith a ful l meal would produce a so lution in the

stomach o f sufficient strength to give rise to a decided gastricirritation.

Ogata, in experimenting upon dogs for the purpo se o f

determining the eff ects o f cane sugar upondigestion, observedthat the addition o f one th ird o f an ounce Of cane sugar toa meal o f meat reduced digestion one fourth.

Cane sugar is derived froni roots and grasses and othercoarse vegetable growths. One o f the four stomachs o f the

cow digests cane sugar readily, but cane sugar is not digestible inthe humanstomach, and hence is not adapted to humannutrition.

The sugars to wh ich the stomach is natural ly adapted are,

milk sugar, or the sugar wh ich is normally found inmilk ;malt sugar, wh ich is produced by the actiono f the sal iva uponthe starch ; and fru it sugar, or levulose, the sweet element o ffru its, also found inhoney . Fruit sugar inthe form o f sweetfruits, as rais ins , figs, prunes, and malt sugar, wh ich maybe produced atrificial ly by digesting starch with diastase (malthoney or meltose ) , should be used inplace o f cane sugar.

In the process o f digestion, starch is converted into fruitsugar, passing through some th irty diff erent stages. Ordinary cooking or bo i l ing starch converts it into paste ; th isrenders its digestion in the stomach possible, i f it is retainedthere for a su fficient length o f time. The saliva cannot actupon raw starch . A more pro longed cooking at a h ighertemperature produces a h igher form o f dextrin, which is soluble, and wh ich is more easily acted upon by the saliva.Cooking at a temperature o f about 300 °

F . produces acro

VAR IOUS SWEETS 205

odextrin, wh ich is rapidly converted into mal t sugar whenbrought in contact with the saliva.

Recent experiments show that mal tose is much more easilydigested and uti l ized by adult persons thanare cane and milksugar, and hence is much more who lesome and less l ikely tocause fermentation. Fru it sugar and levulose are still moreeasi ly assimilated, requiring no digestive change. Lactoseor milk sugar is easily ass imilated by young infants, butexperiments have shown that the digestionand appropriationo f milk sugar rapidly diminishes after the age o f two years,being four times greater inan infant than inanadult. Cane

sugar is the least digestible o f al l sugars, and is the leasteasily appropriated by the system. Th is fact is shown bythe prompt appearance o f cane sugar in the urine when itis freely eaten in the form o f syrup, confectionery, or otherwise. A l iberal use o f sugar thus becomes the cause of dia

betes, a rapidly increasing malady.

The free use o f cane sugar at the table and in cooking, inthe form o f preserves, syrups, and mo lasses, and sweet beverages, is unquestionably a most pro l ific source o f injury to thestomach . It is no longer difficult to dispense with th is toothsome but m isch ief- making substance, since most excellent andwho lesome substitutes are provided at a price wh ich rendersthem access ible to all who are not able to supply themselveswith anabundance o f sweet fruits, especially raisins and figs.

Dates are not altogether to be commended, for the reason thatthey are prepared by soak ing inmo lasses or by a l iberal addition o f cheap sugar. This is not true o f the finest varietyo f Tunis dates, but is pract ically universally true o f Turkishand Egyptiandates, the commondate o f commerce, wh ich are

in their native state very dry and quite unpalatable. The

206 THE LIVING TEMPLEnatives prepare them by stewing, as apples and o ther dryfruits are prepared in th is country.

Sorghum, maple sugar, and maple syrup are essentially thesame as cane sugar andmo lasses, the sweet element being thesame under ano ther name. The sugar o f honey is less l ikelyto produce indigestion than cane sugar, but because o f the

admixture o f various foreign substances wh ich are gatheredby the bees in the co llect ion o f sweets from many diff erentsources , honey disagrees with many persons whenfreely used .

The glucose o f commerce is manufactured from the starcho f cornand other substances by bo il ing it with su lphuric acid.

This formo f sugar is qu ite unl ike the sugar formed by thedigestive processes . There is no doubt that the large use o f

gluco se, or grape sugar, in the form o f candy, syrups, adu lterated honey, and various other sweets wh ich are incommonuse, is respons ible for a very large number o f cases o f diabetes, a disease wh ich is rapidly increasing.

Dextrinized Cereals.

Insufiicient cookery is an evil which is most o f all conspicuous inour moderncuisine. Kettle - cooked cereals o f farinaceous foods, such as preparations o f wheat, oats, corn, etc.,

and starchy vegetables, are always imperfectly cooked, for thereason that a temperature o f 212

°F . is barely su fficient to

convert the starch into paste. A temperature o f about 300°

is required to convert the starch into dextrin, wh ich is necessary to render it easy o f digestion. Th is thorough cookingalso develops peptogenic properties wh ich aid the stomach inthe secretion o f the gastric j uice. Starch wh ich has beenthoroughly dextrinized by cooking in an oven until sl ightlybrown is quickly converted into malt sugar by the action o f

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208 THE LIVING TEMPLETh is thorough dextrinization or predigestion o f starch is

the foundationo f mo st o f the valuable health foods preparedby the Battle Creek Sanitarium H ealth Food Co . and itsbranches. A brief descript ion o f these health foods may bein place.

$ w ieback consists o f l ight bread , which, after thoroughbaking, has beencu t insl ices, and returned to the oven, whereit is baked a second time at a slow heat until each sl ice isbrowned throughout the whol e th ickness . By th is means theentire loaf is as thoroughly cooked as the outside crust, thesuperior sweetness and digestibility o f wh ich has long beenrecognized .

Grano la cons ists o f a combination o f grains wh ich are

first made into a biscuit,wh ich i s baked in a slow oven until

sl ightly browned, then coarsely ground .

Granose is a preparation in large , th in, toasted flakes ,each flake representing a single graino f wheat. I f freely used,it renders laxative pills and mineral waters unnecessary . It

is a blood brain and bone - bui lding food , containing al l the

elements o f nu trition. It contains the who le wheat , yet thebran is

_

perfectly subdivided, so as to be nonirritating. The

starch is perfectly cooked and dextrinized, and ready to beinstantly disso lved in the stomach and converted into sugar.

It is the only dry food that canbe perfectly masticated withoutteeth , hence is good for infants as soonas they begin to cutteeth , and fo r o ld people who have lo st their teeth .

Browned R ice consists o f rice wh ich has been subjectedto the pro longed action o f heat at a h igh temperature untilsl ightly browned . It is part ially digested and readi ly assimilated, being qu ickly so luble in the digestive flu ids . It makesa verv de l ic ious art icle o f food, much superior to o rdinaryrice, and canno t be made heavy or pasty.

RAW FOODS 209

Crystal Wheat is a cereal preparation consisting o f wheatwh ich has been tho roughly cooked, dried , and browned . It

only requ ires soak ing in o rder to prepare it for use as food.

It is improved , however, bv steaming, either in an ordinarysteamer o r by placing in an oven, after adding a suffi cientquantity o f water.

Protose is a vegetable substitute for meat , consisting o f

the proteids obtained from vegetables , combined with nuts . It

looks much l ike meat, tastes like meat, and has the chemicalcompos ition o f meat ; hence, it is a vegetable substitute formeat. A pound o f protose contains twenty - five per cent morenourishment than does a pound o f meat, and has the advan

tage that it is free fromthe uric acid conta ined inbeef . Beefcontains sixteengrains o f uric acid to the pound .

Malted Nuts is a preparation inwh ich nuts are combinedwith cereals , the cereals having been perfectly digestedthrough the action o f vegetable diastase . In other words, itis a food containing practically no starch , the starch havingbeen converted into malto se , and so prepared for promptabsorption, mal to se being the most easily assimilable form o f

sugar.

Toasted Wheat Flakes, Granose, and Corn Flakes are

cereal preparations in wh ich the grain is first thoroughlycooked, then partially dried and compressed into th in flakes ,wh ich are afterward baked until sl ightly brown, by wh ichprocess they are tho roughly dextrinized and prepared for

prompt digestion and assimilation.

The list o f scientificallyp repared health foods includes several other carefu lly prepared articles . The above are the

mo st commonly known. However, the attentiono f the publ icshould be cal led to the fact that there are at present numerous

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210 THE LIVING TEMPLEimitations in the market , some o f wh ich po ssess in part themerits o f the original , wh ile o thers are altogether unwho lesome.Raw foods , w ith the exceptiono f ripe raw fruits and nuts ,

are acted upon in the stomach only to a very slight extent .The starch is not changed at all , and on th is account raw

substances are very imperfectly broken up in the stomach , so

that the gastric ju ice canno t gain ready access to the proteidsor albumins.wh ich are entangled with the starch . In experi

ments made in the labo rato ry o f the AmericanMedicalMissionary Co llege, it has been shown that raw wheat undergoesvery little change in the stomach . The same is true o f o thergrains and vegetables . The idea is sometimes advanced thatraw foods are preferable to cooked foods . Th is is true onlyas relates to certain fru its and nuts, and thenonly inrelationto so ft fru its and nuts , wh ich canbe easily reduced by mastisation to a creamy paste . Raw foods are certainly less likelyto ferment in the stomach than cooked foods, at least whenproperly eaten, and there are doubtless certain cases inwh ichthe use o f raw foods, particu larly fresh fr uits, may be, fora time at least, adopted with advantage . Meats o f all sortsare rendered less digestible by the cooking process . The

facts in relation to th is question enable us to say that, on

the who le, vegetable foods are improved by cooking, wh ileanimal foods are rendered less digestible ; and hence the useo f raw food is not, on the who le, to be commended, unlessone intends to confine h imsel f to a meat diet, and even thencooking become qu ite necessary as a precau tionagainst infectionwith trich inae and o ther parasites .

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212 THE LIVING TEMPLEmush , gruel , and o ther mo ist foods cause the secretion o f

only a very smal l amount o f sal iva, less thanone fourth thatproduced by the same food in a dry state . In the wonderfu leconomy o f nature, no th ing is thrown away. I f the food ismo ist, sal iva is not needed to mo isten it, and the impressiono f dryness not being made inthe mouth, the sal ivaryglands are not stimulated to pour out the flu id that is necessary not only to mo isten it but to digest the food . Fishes musto f necessity take their food mo ist, and hence have no sal ivaryglands ; whereas cows, wh ich natural ly take their food in adry state, have large salivary glands . Humanbeings are l ikewise fumished with proportionately large glands for the secretiono f saliva .

Wh ile it is better that the food should be taken dry, so

as to requ ire thorough mastication, it shou ld also be remembered that inthe taking o f foods wh ich are already sufli cientlvmo ist, mastication is al l the more essential , as the secretiono f saliva being more scanty, a longer time will be necessaryfor the development o f the requ ired amount.Thorough mastication serves as an excellent means o f

preventing overeating; as time is aff orded for the absorptiono f a suffi cient amount o f food to reach the hunger centers inthe brain, and thus arrest the demand for nutriment. Overeating is a fault closely associated with hasty eating.

The Dai ly Ration.The amount o f food required depends uponhow the indi

vidual is employed, or the amount o f work he does , and the

temperature o f the air to wh ich he is exposed . A large personnaturally needs more food thana small one, although theproport ion is not a direct one ; that is, a personwho weighstwo hundred pounds does no t require twice as much food as

THE DAILY RATION 213

one who weighs one hundred po unds . The actual requ irements o f the person o f lesser weight are about two th irds asmuch as the amOtmt demanded by the larger. The proportionately larger amount o f food required by the smaller personis ch iefly due to the fact that the skin surface o f the persono f smaller weight is larger inproport ion to the size than thato f the larger person. A personweigh ing one hundred pounds ,for instance has a skin surface o f about thirteen square feet,or nineteensquare inches for each pound o f weight , whereasa person weighing two hundred pounds has a ‘ skin surfaceo f about twenty—one square feet, or fifteen square inches perpound.

Three fourths o f all the food eaten is required for fuel ;that is, it is burned within the body to maintain the bodyheat, hence the amount o f surface in relation to weight is o fpractical importance. A chi ld weighing twenty pounds hasa skin surface o f th irty - five square inches for each pound o f

weight, and lo sesheat so rapidly that it requires more thanone fourth as much food as a personweigh ing one hundredand sixty pounds, although his weight is only one eighth asmuch as that o f the grownpei'son; that is , the infant requirestwice as much food inproport ionto its s ize as does the adult.Th is is the primary reason why infants and young ch ildrenrequire more frequent feeding thando adults .For a similar reason, mengenerally eat more thanwomen.

Their expo sure out o f doors to a lower temperature, and theirgreater muscular activity also create a demand for a largeramount o f food. Persons who l ive indoors and those o f

sedentary habits require much less food than those who leadan active, out - o f—door l ife. For example , a person sitt ingquietly indoors , with the air at a temperature o f seventy degrees will consume about nine tenths o f the food he eats in

214 THE LIVING TEMPLEheat product ion, employing only one tenth in work, ato talo f about eight thousand five hundred heat units in all . An

o ther person o f the same weight, engaged in active work out

o f doo rs, will util ize at least one fourth o f the to tal foodconsumed inwork, the o ther three fourths serving to maintainheat, a to tal o f about ten thousand five hundred heat units .Th is diff erence o f two thousand heat units wou ld represent,in food, about two ounces o f fat or four ounces o f starch .

I f the sedentary person eats as much as the manwho worksout o f doo rs , th is four ounces o f starch consumed will bestored up inhis body inthe formo f fat or so - called residualor reserve tissue, so he will gain in flesh . After a time hewill become overburdened with surplus material ; in o therwords, obese . Onthe other hand, if the manworking out o f

doo rs eats only the amount requ ired by a sedentary life indoorshe will be obl iged to consume a portion o f h is own body inorder to maintain his body temperature, and will be certainto lose several ounces inweight each day so long as the foodsupply remains deficient .The normal daily ration, as determined by experiments

by the author and o thers , consists o f sixteenounces o f starch,three ounces o f albumin, and one and one - hal f ounces o f fat.These figures represent water- free substances ; that is , thefood stuff s are calcu lated as being perfectly dry. The actualweight and bulk will o f course vary with the amount o f wateradded in its preparation for the table, the average being threeto four times the amount named for dry food, or four to fivepounds o f ord inary food, including fru its and such l iquid foodsas milk and soups .The accompanying table gives approximately the amount

o f different elements and the number o f food units found invarious substances as served at the table when prepared inaccordance with recognized hygienic recipes.

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216 THE LIVING TEMPLE

We igh t FoodUnitsFo od Measureo z .

Pro teid Fat Carbo .

per o z .

Pear (Canned )Prune (S tewed 56water )R aisins (S tewed 56water)S trawberryWho rtleberry

Many o f the quantities given inthe above table, o f course,are approximate only, as to amount. Th is is especial ly trueo f the cooked foods . Ingeneral the rec ipes for the prepareddishes are the same as those given inMrs. Kel logg’s Scienceinthe Kitchen.

”

How to Arrange a Bill of Fare.

It is o f the h ighest importance in arranging the bill o ffare to provide the proper propo rt iono f the diff erent foodelements . A deficiency o f starch may be largely compensatedfor by an increased quantity o f fat. Th is renders it possiblefor a person to subsist indefinitely upon a d iet consistingwho lly o f fru its and nuts. Fromsuch a dietary starch wou ldbe excluded, but wou ld be represented inmoderate amountsby its equivalent, sugar, and further replaced by fat. It isimpossible, however, to replace the album inor proteid by any

other element, hence it is o f importance to make sure thateach bill o f fare contains the proper amount o f proteid ; thatis, the equivalent o f three ounces o f dried albumin. The

fo llowing table shows the amount o f peas , beans, lentils, andother foods required to furnish three ounces o f albumin forthe daily ration:

Ounces .

Peas Walnu ts

Lentils Pro to se

Almonds Co rnmealPecans Who le- wheat bread

SYMMETRICAL BILLS OF FARE 217

01mm .

Oranges

Tomato BananaTurnips Porterhou se steakAsparagus CreamCabbage Egg s

Apples MilkA lbuminor some equivalent proteid , such as gluten, is the

most essential element. A deficiency inalbumin causes pallorfrom impoverished blood and weakness fromwasting o f the

blood and other vital tissues.

By reference to the above table it will be easi ly possibleto prepare a full bill o f fare wh ich shall certainly containthe needed amount o f albumin. Two , three , or hal f a dozenconstituents may be selected.

As the amount given for each substance is sufficient tofurnish the albuminnecessary for one day, we may eas ily construct a bi ll o f fare by tak ing o f each o f the articles selected,the amount necessary to give it the desired proport ion o f the

who le. For example, i f one desires to l ive for one day uponbread and beans, he may take such quantities o f each as wil lgive himone half the needed albumin in the form o f breadand the other hal f inthe form o f beans . These quantities willbe obtained by dividing by two the quantities given in the

table, o f bread ounces, o f beans ounces, a l ittle morethan a pound o f bread with a trifle in excess o f a th ird o f apound o f beans . I f one des ires different proportions, theymay be easily arranged . To obtaintwo th irds o f the albuminfrom beans, and one third from bread, one would takeounces o f beans and I I ounces o f bread. A more varied billo f fare may be easily arranged, as for example the fo llowing,inwhich four articles are selected in convenient proportions

218 THE LIVING TEMPLEPeas , ounces (one - fourth part ) ; po tatoes, ounces(one - tenth part ) protose, ounces (one - fourth part )bread, ounces ( four - tenths part ) . I f the food is takenattwo meals, the quant ities for each meal must be properly proportioned, the amounts being such as to aggregate the quantity required for one day ’s rations.It will be observed that the amount o f albumin in fruit

is so very small that it may be ignored in arranging the billo f fare ; i . e ., any ord inary juicy fru it may be added to the

o ther foods selected, without running the risk o f any harmfu l results, provided the total quantities are kept within rea

sonable bounds . The total bu lk o f the food taken at a singlemeal must not exceed two and a half to three pints or pounds .Inmany cases the amount may be with great advantage madeconsiderably less thanth is by avo iding the use o f l iquid foodsor j uicy fruits.

Uric Acid.

Wh ile a deficiency o f albumin is productive o f serious misch ief if continued for a considerable length o f time, becauseo f the lack o f blood brain nerve and muscle - buildingmaterial, a considerable excess o f proteids results not muchless disastrously. There is not the same provision for the

storage o f proteids that is made for the dispo sal o f surplusstarch or fat . The latter are easily converted into adipo setissue, wh ich may accumulate in quantities so great as toactually double a person’s weight . Proteids, onthe o ther hand,if not used, become at once a source o f injury . Whenperfectly oxidized, or bu rned, proteids are converted into urea,wh ich is carried o ff through the k idneys ; but an excess cannot be readily bumed for the reasonthat the supply o f oxygenis exhausted, and hence is left inan imperfectly burned state,

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220 THE LIVING TEMPLEfai lure on the part o f those who have undertaken to make areform in diet, but who have neglected to supply suffi cientfatty material in the form o f nuts or some o ther equivalentfat- containing substance. The amount o f fat required per

diemwill be furnished by the quant ities o f various substancesrich in fat shown in the fo llowing table, wh ich indicates thequantities o f various food substances requ ired to furnishounces of fat

Table Showing the Amount o f Various Food SubstancesRequ ired to Supply the Quantity o f Fat Dai ly Needed.

ou um. Ounces .

Peas

Beans

Lentil s

Grano seG rano laOatmealCornmealR ice

Po tato

CreamMilkEggs

From the above table it,may be very readily seen that

there is a special class o f substances rich infats wh ich must berel ied uponas a source for th is element, and that the amounto f fat contained in cereal foods as wheat flour, and cornand

rice products is so small that it may be practically igno red.

No one could eat in one dav so much as eight and a halfpounds o f wheat’ flour, nor even two and a half pounds o f

co rnmeal . So inpractice one may calculate bread stuff s andcereals as furnish ing no fat, supplying the needed amount byadding to the bill o f fare a suffic ient amount o f foods knownto be rich in th is element . It may be proper to cal l attentionto the fact shown by reference to the previou s table that

FAT- CONTAINING FOODS 221

fourteen ounces o f protose — a vegetable meat— contain j ustthe proper amount o f both fat and albumin, needing onlythe add ition o f the proper amount o f some substance richin starch or fruit or malt sugar ( 16 oz .) to constitute acomplete day’s ration. Thus fourteenounces o f protose and apound o f rice would supply adequate nourishment for a day,and inright proportion. If the starch is furnished by who lewheat bread, however, we must diminish the protose somewhat, as who le - wheat meal contains quite a large percentageo f albumin or pro teid in the formo f gluten. The starchwill be suppl ied by about one and a half pounds o f bread,which will supply two - thirds o f the albumin. We may thentake one th ird o f the albumin in the formo f protose (aboutfive ounces) and two th irds o f the fat inthe formo f almonds(two ounces ) or cream (three and two - th irds ounces ) or anyother fat containing food in proper proportion, as may beeasily determined by the use o f the above table.Cane sugar canno t be substituted for fat or starch, on

account o f its irritating eff ects uponthe stomach, as previouslyshown. Sweet fru its and fruit j uices, particularly prunes,ra isins, and figs, andmeltose o rmalt honey, may be substitutedfor starch , and for fat inpart.

Balanced Bills of Fare.

The fo llowing represents a few simple balanced bills o f

fare. The quant it ies givenbeing one half the amount requireddai ly, or the amount needed for a s ingle meal by a persontaking his food in two daily meals o f equal quantity. The

total number o f food units, amount o f dried, water- freefood substance, ounces ( total daily ration ounces )required amount o f each element, pro teids, ounces ; fats,.75 ounces ; carbohydrates, 8 o unces.

222 THE LIVING TEMPLE

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O

Co ttage chee se

The above table represents the average amount required bywork ing menand women, and is abo ut one sixth or one seventh larger than is required by a person o f sedentary habits .

Drinking atMeals.

Hasty eating naturally leads to the drinking o f large quantities o f l iquids to facil itate the wash ing o f the food intothe stomach . Drink ing at meals l ikewise leads to insuffi

cient mastication, so these two evils are associated. L iquidso f all sorts are obj ectionable at mealtime for the reasonthat they d iminish the flow o f sal iva. Co ld liquids, as wellas co ld foods , ice cream, fru it ices, etc ., are objectionable,

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224 THE LIVING TEMPLEthe meal or with other foods during the meal, generally ob~

viates entirely the necessity for l iquids o f any sort at mealtime .Both tea and co ff ee injure digestion, not only because o f

their harmfu l eff ects upon the nervous system, but becauseo f their interference with the digestion o f starch , one o f the

most important food elements . Hal f a cupful o f tea is amplysuffi c ient to who lly prevent the digestion o f the starch takenat an ord inary meal . No th ing cou ld be a more unscientificor absurd combination than. the conventional tea and toast .

Too Frequent Eating.

H ealthy digestion requires at least five or six hours, and

one or two hours fo r rest before ano ther meal is taken. Th ismakes six or seven hours necessary for the dispo sal o f eachmeal . I f o rdinary food is takenat shorter intervals, the stomach must su ff er disturbance sooner or later, s ince it will beallowed no time for rest . Again, i f a meal is taken beforethe preceding meal has been digested and passed from the

stomach , the portion remaining, from its long exposure tothe influence o f warmth and mo isture, is likely to undergofermentation, in spite o f the preserving influence o f the gas

tric j uice. Thus the who le mass o f food is rendered less fitfo r the nutritiono f the body, and what is still more seriou s,the stomach is l iable to suff er permanent injury from the

acids developed.

Too frequent eating occasions too long contact o f the

acid contents'

o f the stomach with the gastric j uice, wh ichproduces catarrh and u ltimately ulceration o f that o rgan.

The number o f daily meals requ ired depends somewhatupon the age, and especially upon the character and the

quantity o f the food takenat the meals . There canbe no ques

TOO FREQUENTMEALS 225

tionthat ingeneral the practice o f eating tw ice a day is muchto be preferred to more frequent meals . Th is custom pre

vails w ith the great majority o f humanbeings, and has beena prevalent custom inthe world from the most remo te ages .According to H ippocrates, the ancient Greeks ate but two

meals a day . The same was true o f the ancient Hebrews andPersians . Th is is also the custom o f the natives o f India,o f South America, ando f many semicivil ized nations . Amongthe savage tribes, one meal a day is the prevail ing custom.

The Esk imo walrus hunter sets out fasting inhis kajak on

a day’s hunt at the break o f day, but eats no th ing until afterhe returns from his perilous work, j ust before sunset.The modern frequency o f meals is the outgrowth o f the

gradual los ing sight o f the true purpose o f the eating o f food ,the gratification o f the palate being too much considered,instead o f the nourishment o f the body. That the systemcan be well nourished on two meals a day is beyond con

troversy, seeing that not only did our vigorous forefathers ,many centuries ago ,

require no more, but that “ thousands o fpersons inmodern times have adopted the same customwithout inj ury, and with most decided benefit to themselves . Stu

dents, teachers, clergymen, lawyers , and other l iterary and

pro fessional men are especially benefited by this plan. The

writer has fo llowed th is mode in eating for more than th irtyyears, and with great benefit. The special advantages gainedby it '

are, ( 1) the stomach is allowed a proper interval forrest ;

1

(2) sleep is much more recuperative when the stomachis allowed to rest with the balance o f the body ; (3 ) d igestioncannot be well performed during sleep.

Dujardin- Beaumetz, an eminent French physician, Bouchard, and other well - kn0wnEuropean authorities

,insist that

15

226 THE LIVING TEMPLEseven hours is the proper length o f time to be allowed forthe digestion o f each meal . I f th is plan is fo llowed , and theproper length o f time allowed to elapse be fore retiringafter the last meal , it will be found impo ssible to make any

arrangement by wh ich opportunity can be secured fo r the

necessary eight hours ’ sleep at night . Not more than two

meals canbe takenwhen a person complies with all the lawso f health .

I f more thantwo meals are su ited to any class, it is tho sewho are engaged for twelve or more hours per day in

’ severemuscu lar labor. Such persons are better prepared to digesta th ird meal than those whose Occupation is mental or sedentary, and they may at least take it with less detriment ;though a th ird meal is not needed , even for such , providedthe two meal s are taken at suitable ho urs . For many yearsthe practice at the Battle Creek Sanitariumhas been to fur

nish its guests with two regu lar meals daily, the first atA. M., the second at P. M. The docto rs, nurses, and

o ther employees , numbering at the present wri ting someth ing more than eight hundred , are also furnished w ith buttwo meals , at A. M. and P. M. The universal testimony o f all who have become accustomed to these hoursfor eating is that more work and better wo rk can be accompl ished thanwhen three meals are taken. In cases requ iringmore than two meals, as when l iqu id food or only smal lquantities o f food can be taken at a time , we find it wiseto supply in addition two minor meals , at M. and

P. M. These meals consist o f fru it j u ice, fru it pur$e,some r ipe, juicy fru it, or some simple liquid food .

Eating late at night, when the muscu lar and nervous systems are exhausted by the labors o f the day , and retiring

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228 THE LIVING TEMPLEfru it, confectionery , nu ts , sweetmeats , etc betweenmeals , isa certain cause o f dyspepsia. No stomach can long enduresuch usage. Those who indu lge in this manner usually complain o f a poor appetite, and wonder why they have no rel ishfor their food, strangely overlooking the real cau se, and utterlydisregarding one o f the plainest laws o f nature.Th is harmful practice is o ften begun in early ch i ldhood ;

indeed, i t is too o ften cultivated by mo thers and the wou ld - be

friends o f l ittle ones, who seek to please and gratify thembv

presents o f confectionery and o ther tidbits o f various sorts .Under such indulgence, it is not singu lar that so many thousands o f ch ildren annually fall victims to stomach and ‘ intestinal diseases o f various forms . In great numbers o f cases,early indiscretions o f th is kind are the real cause o f fu llydeveloped dyspepsia in later years . What a sad thought thatthe l ives o f so manv thousands shou ld be thu s damaged and

their characters more o r less depraved by the morbid influence o f disordered digestion resu lting from parental indiscretion.

i rregu larity inTime o fMeals.

Another cause o f dyspepsia, wh ich is closely related to

the ones ju st mentioned,is irregu larity respecting the time

o f meals . The human system seems to fo rm habits, and to

be in a great degree dependent upon the perfo rmance o f its

functions in accordance with the habits formed. In respectto digestion, this is espec ial ly observable. I f a meal is takenat a regular hour, the stomach becomes accu stomed to receiv

ing food at that hour, and is prepared fo r it . I f meals are

eaten irregu larly, the stomach is taken by surprise, so to

speak, and is never in a proper state o f readiness for the

prompt and perfect performance o f its work. The habit

EVILS OF IRREGULAR EATING 229

wh ich many pro fessional and bu siness men have o f allowingtheir business to intrude upon their meal hours, frequentlyeither who lly depriving them o f a meal o r obl iging them to

take it anhour or two later than the usual time, u ltimatelyundermines the best digestion. The hour for meal shou ldbe considered a sacred one, not to be intruded upon,\e eept

by some unu sual c ircumstance. Eating is a matter o f too

momentou s importance to be interrupted or delayed by matters o f ordinary business

.

or convenience .The habit o f regu larity in eating should be cultivated

early in l i fe . Ch ildren shou ld be taught to be regular attheir meals , and to take noth ing betweenmeals . Th is ruleapplies to infants as well as to o lder ch ildren. The praetice o f feeding the l ittle one every time it cries resu lts inmost serious injury to its weak digestive organs. An infant’sstomach, though it needs food at more frequent intervalsthananadult’s, every two to four hours, according to age,

requires the same regularity wh ich is essential to the

maintenance o f healthy digestion in o lder persons . Irregu

larity in feeding is undoubtedly one o f the causes o f the largenumber o f deaths among infants fromdisorders o f the digestive organs shownby our mortuary records .The action o f the digestive o rgans, l ike that o f al l the

o ther organs o f the body, is rhvthmical . The discharge o f

the al imentary residue, the daily movement o f the bowels,normally occurs after the first meal o f the day. It is theresult o f the peristaltic movements set up by the introductiono f food into the stomach . By th is increased activity o f the

al imentary tube, the fecal matters resting in the middle andlower po rtions o f the co lon are moved downward into the

rectum,thereby provoking a desire for evacuation o f the

bowels ; wh i le the digested food stuff s undergo ing absorp~

230 THE LIVING TEMPLEtion in the cecum and first part o f the co lon, having beento some degree conso l idated by the absorption o f the mo reflu id parts , are moved along the co lon to make room for the

newly digested material soon to enter. By th is means , theact ivities set up by each meal move the contents o f the intestine to the next station, resu lting, in a healthy person, in the

discharge o f the al imentary residue fromthe body at a statedhour each day. If a meal is omitted , or i f meals are takenat irregu lar hours, this rhythmical action is broken up , and

constipation i s the natural result.It thus appears that eating at too frequent intervals is

not the only evil in the way o f irregu larity inmeals . It isfar better, however, to omit a meal than to introduce intothe stomach a new supply o f food be fore that already con

tained in it has been properly digested and the o rgan givenanopportunity for rest .

In the normal pro cess o f digestive activity,‘

the hydrochloric acid, an essential element o f the digestive flu id, i sabsorbed at the end o f two and a half to three hours. Foodintroduced at th is time canno t be promptly digested

,for the

reason that the stomach glands are not prepared to formhydrochloric acid , having been exhausted by the work wh ichthey have already performed, and the acid previously pouredout having been absorbed . The stomach requ ires a certainperiod o f abso lute rest after the digestion o f food before itis ready to renew the work o f digest ive activity.

Eating when exhausted is a most certain cause o f derangement o f digestion, and one to wh ich a very large numbero f cases o f dyspepsia may be traced . The third meal o f theday is almost always taken when the system is exhaustedwith the day’s labo r. The who le body is tired

,the stomach

as well as o ther parts o f the organism. The idea that by the

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232 THE LIVING TEMPLEo f energy. It is, therefore, admissible that a very smallamount o f food be takenby anexhausted person, but it shouldbe o f a kind wh ich is easily digested, and the quantity shouldbe very small . Nitrogenous food, such as meat and eggs,is especially detrimental to a person in th is condition. Th in,hot, well - bo iled gruel , grano la porridge, a little rice, a crusto f bread, or zwieback well chewed, a cup o f vegetable broth ,

fru it soup, a bunch o f grapes, an orange, a glass o f fruitju ice, a bit o f ripe fru it o f some o ther k ind, or a l ittle honeyor malt honey or meltose, are most su itable for th is purpose.Fruit ju ice and malt honey are best o f al l .

Too G reat aVariety atMeals.

Wh ile variety is necessary to promo te appetite and gooddigestion, the stomach may be easi ly overworked by anexecssive number o f different kinds o f food stu ff s takenat a singlemeal . Animals wh ich are adapted to complicated and variedfood stu ff s, l ike the sheep, the goat, and the cow , wh ich , inthe course o f the morning’s grazing, may swallow a hundredor more di ff erent kinds o f herbs , have compl icated stomachs .The same is true o f predatory fishes, wh ich are o ften provided with more than hal f a dozen d ifferent stomachs forthe performance o f their complicated digestive work. A

whale has seven stomachs . Man, with a single stomach ,o ften sits down to a feast at wh ich the who le world o f appctites and stomachs might find ample satisfaction and ocenpation. For example, taking an o rdinary bill o f fare foril lustration, we find fishes suflicient in variety to occupy theseven- stomach power o f the whale’s d igestion. There are

meats o f various sorts for the meat - digesting stomach o f

the dog ; there are nuts and fruits for the fruit and nut

digesting stomach o f the monkey ; grass and herbs for the

TOO GREAT A VAR IETY ATMEALS 23 3

four stomachs o f the cow and the goat, variety enough to

tax the digestive power o f th irteen stomachs $ Yet man sitsdown to such a task with his one small stomach , expectingto enjoy h imsel f. Whatever pleasure he may el icit by the

long procession o f viands as they sl ip by his palate on the

way to h is stomach, is certain to be more than o ff set by theafter pains o f indigestion, wh ich , when this unseemly con

glomeration gathered from the bills o f fare o f al l the beastso f

'creation, becomes, a few hours later, a seeth ing, fermenting,putrescent mass, swarming with myriad germs, emitting disgu sting odors , and generating po isons o f various propertiesand potencies . There is only one animal on the face o f the

earth capable o f digesting such a dinner, and that is the woodchuck, wh ich, acco rding to Pro fesso r Draper, has fou rteenstomachs .S implic ity is the corner stone o f good digestion. The

normal appetite is easily satisfied with a small number o f

foods simply and who lesomely prepared. Variety is properenough , but the number o f kinds taken- at a single meal shou ldbe l imited to three or four. If the bil l o f fare is confined tonuts, fru its , and cereals, th is questionbecomes less important,for the reason that all fru its agree . Cereals are practical lyidentical in their relation to digestion, and nuts are l ikewisepractical ly uni form in their relation to digestion and nutrit ion; but when vegetables are added, substances wh ich are

very d iff erent incharacter, and requ iring very di ff erent digestive action, are introduced, and the greatest care must beexercised to avo id harmfu l resu lts from the presentation to

the stomach o f a too complex and arduous task.

234 THE LIVING TEMPLEThe Temperature o f Food.

Very co ld foods are no t easily digestible, for the reasonthat they ch ill the stomach, and thu s h inder the secretion o f

the gastric ju ice. Hot foods , on the o ther hand, wh ile theymomentarily exc ite the stomach, tend to relax and lower itstone, weaken its muscles, and lessen digestive vigor. It isprobable that on the who le the h ighest degree o f digestiveactivity is secured by the use o f food at a temperature a littlebelow that o f the body, or at ordinary temperature.

WATER DRINKING .

Wh ile water drinking at meals is not to be commended,the free use o f water as a drink is o f the h ighest importance .

The practice o f water drink ing is qu ite too largely neglected.

Many persons never drink except at meal times, and manyseldom swal low any o ther beverage than tea, co ff ee, or somesimilar adu lterationo f water. Such persons frequently suff erseriously for lack o f flu id with which to cleanse their so iledtissues . The sense o f th irst, wh ich to a normal person isa suffi cient gu ide in relation to water drink ing, is o ften inact ive as the resu lt o f neglect. Water should be taken freely,but never intoo large quantities at one time. Half a glass fulor a glassfu l is Mply suflicient for a single drink ing. Whenseveral glasses o f water are swallowed in qu ick succession,the stomach is likely to be overweighted, and becomes distended, and thus more or less permanently inj ured.

It is particularly perniciou s to drink at once a large quantity o f co ld water. Such a practice is sometimes h ighly dangerons, especially when a person is in a state o f exhaustionfrom vio lent exerc ise . Co ld water may be taken i f desired,

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236 THE LIVING TEMPLE“l ater may be rendered more acceptable by the addition

o f fru it ju ice o f some sort. Cane sugar shou ld be avo ided.

Fru it ju ices and the j uice o f melons may be freely u sedto great advantage, especially in the summer season; butin eating melons , the pu lp shou ld always be rejected. It isqu ite indigestible, and l ikely to give rise to sour stomachand o ther disorders . Overripe melons are exceedinglyunwho lesome. There is perhaps some foundation for the

popu lar belief that the free use o f melons late in the seasonmay encourage the development o f malarial fever, or a febriledisorder resembl ing malarial disease.So ft water is preferable to hard water. D istilled water

is best o f al l , when it has been properly aerated. But goodspring or deep well water, i f free from contamination, isperfectly who lesome, even though a l ittle hard . No injuriouseffects are l ikely to fo llow the use o f water containing notmore than twenty to th irty grains to the gal lon o f l ime or

magnesia salts. Very hard water is inj urious .

The PurestWater.

The greatest care shou ld be taken to secure abso lutelyclean water ; that is, water wh ich is not contaminated withgerms , animal organisms, or th

'

$ excreta o f animals. Dis

tilled water is certain to be pure. Water wh ich has beenfresh ly bo iled for fifteen or twenty minu tes is safe. F iltered

water cannot be rel ied upon, as the filter easily becomes contaminated, and if not thorough ly cleansed, may increase thecontamination o f the water passing through it. Dug wel lsor shallow wells are unsafe sou rces for drink ing water.

Water from surface wells is always dangerous,because o f

the great facil ity with wh ich drainage fromcesspoo ls, vau lts,

WATER SUPPLIES 23 7

bamyards, and filth depo sited upon the surface, even severalrods d istant, may find its way into the well by perco lationthrough the so i l . The author is acquainted with a case inwh ich a who le family were made very sick by the use o f

water from a well which was contaminated with barnyardfilth deposited ina ho le onthe opposite s ide o f the road, ful lysixteen rods away.

City water suppl ies sometimes becomes contaminated withdangerous germs, expo s ing hundreds, even thousands o f peopic to infection. The water supply o f a town in Pennsvlvania some years ago became contaminated with typho id fevergerms washed down froma mountain side by a spring thaw .

Nearly half the population were sick, and scores d ied in

consequence .Deep- bored wells, so - called artesian wells, are perhaps

the safest sources o f natural water supply. The wel l shou ldbe cased, and shou ld penetrate one or more dense layers o f

rock, so as to reach what is sometimes called the second water,to insure against contamination fromthe surface.Typho id fever, cho lera, malaria fever, and many bowel

disorders are due to the use o f contaminated water, and henceare unnecessary

.

afflict ions, as they may be prevented byproper precautions . City water suppl ies are seldom cleanenough for use without steril ization by bo i l ing. It is usefulto remember that water may be steril ized by means o f acidfru it j uice. The j uice o f a small lemonwill inhalf anhourdestroy any disease germs wh ich may be present ina glassfu lo f water.

Ice as well as water may be a source o f contamination,as ice is o ften gathered from ponds and rivers wh ich are

po lluted with sewage. Such water i s certa into containgerms,

238 THE LIVING TEMPLEwhich, not being injured by freezing, become active as soonas the ice is melted .

Carbonated water or water containing the ju ice o f acidfruits is more readily absorbed than plain water. In pre

paring beverages from fruit j uices, however, concentratedmixtures should be avo ided, and also the free use o f canesugar, which is l ikely to increase the th irst, besides injuringthe stomach and overtaxing the liver when taken in con

siderable quantities.

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240 THE LIVING TEMPLEup together in the same bundle, beating at the same time ,l ike two men keeping step, or two carpenters keeping timewith their hammers . There are valves in the heart, verysimilar to tho se in a pump, so arranged that when the heartcontracts, emptying itse l f , the blood forced out canno t return.

A very ingeniou s check - valve arrangement relieves the hearto f the pressure o f the blood wh ich has been forced out o f it.

By plac ing the car at a po int below the fifth rib, abou ttwo inches to the left o f the sternum, where the heart movements are felt, one may hear two distinct sounds made everytime the heart beats, wh ich closely resemble the syllableslub—dup. These sounds are produced by the movement

o f the heart and the clo sure o f its valves , and are analogousto the thumping and cl ick ing sounds wh ich accompany the

operationo f a water pump .

The Heart and the B lood Vessels.

The heart, o r, to speak more properly, the Ci rcu lationorgan, is no t confined to the chest

,but extends throughout

the who le body, consisting o f the central part, the heart .

and two sets o f branch ing tubes connected therewith . One

o f these sets o f tubes starts at the right heart, the o ther atthe left heart. The system wh ich begins at the left heartextends throughou t the who le body, ending at the right heart ;the one wh ich begins at the right heart is distribu ted to the

lungs only, and ends at the left heart . In each set o f - tubesthere is a main tube starting out from the heart, dividinginto many branches , wh ich , after becoming very small, combine to form larger ones, finally mak ing large trunks, wh ichagain jo in the heart . The tubes leading o ut from the heartare called arter ies ; those wh ich lead back to the heart are

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Ant l lu

DIAGRAMOF THE CIRCULATORYSYSTEMS.

CAPILLARY CIRCULATION IN THE WEB OF FROG'

S FOOT.

THE HEART 241

veins . The minute vessels wh ich jo in the . arteries and the

veins are called capillaries . (See accompanying cut. )The walls o f the arteries , and to some extent also the

wal ls o f the veins, are muscular, and hence are able to con

tract . The walls o f the arteries and veins are th ick and

strong ; the walls o f the capillaries, however, are extremelyth in, far more del icate than the finest gossamer s ilk. Theyare, indeed, transparent, so that by placing under a microscope a bit o f th in tissue, l ike the web o f the foo t o f a l ivingfrog, one may easily see the blood moving through theseminute vessels, and study their rhythmical contractions . The

contractions o f the heart mav also be studied, either by placing under a microscope some minute l iving creature, as avery young minnow , or some still smaller animal form, suchas the minute animalcula wh ich are o ften seen swimmingabout in stagnant water. The heart o f a turtle or a frogwill continue to beat for some time after removal from the

body.

The Systemic Circu lation.

The left heart works to supply the body with blood for

the building up o f its tissues . The right heart works forthe purpo se o f pumping to the lungs for purificationthe bloodwh ich is rendered impure by circulation through the tissues .The blood that goes out from the left side o f the heart throughthe arteries is returned through the veins to the right s ide.It is then pumped to the lungs by the right heart , and afterpurification it is returned from the lungs to the left heart .The bloo d thus passes through two circuits, the larger, starting with the left side o f the heart and ending with the rightside, is termed the systemic circulation; the smaller, starting

242 THE LIVING TEMPLEout from the right heart and ending w ith the left heart, iscalled the pulmonary, or lesser, circu lation.

Each heart is divided into two compartments , one whichreceives the blood , and the other wh ich sends it out. The

receiving compartment is called the auricle, from its fanciedresemblance to an ear ; the compartment wh ich forces out

the blood is termed the ventricle.All the blood in the body, or rather, a vo lume o f blood

equal to the to tal amount contained in the body, passesthrough each s ide o f the heart about once every minu te. Someport ions o f the blood , however, complete the circu it in abouthal f th is time. The blood travels in the arteries very rapidly,but in the capillaries the blood movements are so slow as tobe almost imperceptible. The length o f the capillaries , however, is so very short that the time occupied ia passing throughthem is brief .

The network o f capillaries in the skin is spread out overanarea o f more thanten thou sand square feet . Those o f therest o f the body must be su ffi c ient to cover many times th issurface. It has been calcu lated that the capacity o f the capil

laries is several times that o f the arteries, wh ich accountsfor the slow movement o f the blood in th is part o f the cir

cu latory system.

The capacity o f the veins is twice that ‘

o f the arteries,consequently the blood travels much more slowly in the veinsthan in the arteries . Its fo rce is also very much less, wh ichaccounts for the fact that when an artery is cut the bloodspurts out with considerable force, and in j ets correspondingwith the beats o f the heart ; whereas the flow o f blood froma cut vein is in a steady stream, with very l ittle force . The

veins differ from the arteries in that they are supplied at

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244 THE LIVING TEMPLEThe Lymphatic Circulation.

The th in walls o f the capillaries permit the escape o f aconsiderable quantity o f the blood elements into the tissues .In o ther words, there is a constant leakage from the bloodvessels . The pressure with in the vessels naturally preventsa return o f the blood into the circu lation; consequently , spe

cini provision is made for the gathering up o f these escapedblood elements ina special set o f vessels called the lymphaticsystem. The flu id wh ich flows in the lymphatic vessels istermed lymph . There are located along the vessels at certainpo ints small bodies, called lymphatic glands. The

°

vessels

do not pass through these glands, but empty their contentsinto the glands, wh ich are drained by vessels on the oppositeside, so that the lymph is in reality passed along from one

to another o f a series o f glands, until it finally reaches apo int in the center o f the body near the heart, where thevarious lymphatic vessels converge, and discharge their con

tents into large veins . At these po ints the blood pressurewith in the veins is practical ly no th ing, so that there is nodanger o f a reflux o f blood from the veins into the capil

laries, wh ich might occur i f the connectionbetweenthe lymphvessels and the veins were made at a po int farther fromthe

heart.The lymph vessels are furnished with numerous valves

wh ich prevent a returnmovement o f the blood . The won

derfu l wisdom displayed in the arrangement o f the lymphatic systemwill be better understoo d after we have becomeacquainted with the character o f the blood and its uses inthe body.

THE LYMPH GLANDS 245

The Battle inthe Lymph G lands.The lymph glands are constantly the scene o f a fierce

battle waged between the blood cells and the various ene

mies o f l i fe wh ich are continually finding access to the body.

The swell ing o f one or more o f these glands, so o ftennoticedin the neck and o ther parts where they are present in con

siderable numbers , is an evidence that a ho tly contested battle o f unusual character is being found . Germs wh ich enterthrough the skinand find their way into the lymphatics cannot reach the deeper and vital parts o f the body withoutrunning the gauntlet o f many hundreds o f these wonderfu llymphatic glands, wh ich act as fi lters , detaining the germs,and giving the wh ite cells o f the blood, wh ich are alwayspresent in these parts in great numbers, an oppo rtunity to

destroy them. The lymphatic glands are placed in greatnumbers at those portions o f the body where germs are particu larly l iable to enter. It is for th is reason that they are

so numerous abou t the neck.

How the Blood is Circulated.

Having studied the several paths through which the bloodtravels in the body, it is important to learn how i t is madeto travel along these several channels . Unquestionably the

main impu lse is given to the blood movement by the heart,wh ich contracts with suffic ient force to elevate the blood to

a height o f several feet ina tube connected with a mainartery.

The to tal amount o f work done by the heart in twentyfour hours in its contractions, in an average man, is aboutone hundred and twenty - four foot - tons that is, it is equivalent to l i fting one hundred and twenty- four tons one footh igh, or l i fting a one - hundred pound weight one foot h igh

246 THE LIVING TEMPLEtimes , o r at the rate o f about four times a minu te for

ten hours . By some au thorities the amount o f work doneby the heart is estimated still h igher than th is, but even theexpenditure o f th is amount o f energy is not suffi c ient tomaintain the movement o f the blood current . Other forcesare brought into operationwh ich greatly assist in th is important wo rk . The movements o f the body produced by con

tractions o f the large muscles o f the l imbs and trunk, aid thecircu lation by compressing the veins, and thus forcing the

blood fo rward, a return flow being prevented by the valveso f the veins . The movements o f respiration, as we shall alsosee later, produce a sort o f suctionaction in the chest , wh ichdraws the blood in the lungs toward the heart.

The circu lation is also aided to an important extent by therhythmical contraction o f the small arteries and capillaries,fo rc ing the blood onward in a steady stream into the veins .The c ircu lation o f the blood is thu s operated by four

forces, one wh ich acts as a force pump at the starting po int,the heart ; a second wh ich acts at the junctiono f the arteriesand the veins ; a th ird wh ich operates by compressing the

veins, the mu scles ; and still ano ther, the chest, wh ich acts asa suctionpump at the retu rnend. Manhas constru cted manyingenious pumping mach ines, but what human device can

compare with th is wonderfu lly simple and, at the same time,astonish ingly powerfu l and efficient arrangement.

The Pu lse.

The beating o f the pulse goes steadily on from birth to

death, withou t any interruption. How can th is be possiblei f the heart is a mu scle, and, l ike other mu scles, requ iresrest ? An explanation is to be found in the fact that the

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248 THE LIVING TEMPLEo f the heart. Through the influence o f these nerves , the

muscular walls o f the vessels are made to contract o r dilateas may be necessary. I f more blood is requ ired, the vesselsdilate, thu s widening the channel and increasing the supply ;i f less blood, the vessels contract, thus diminish ing the size o fthe channel through wh ich the blood must flow . These nervesare brought into actionwhen co ld , heat, friction, or chemicalirri tants are appl ied to the skin. Co ld causes contractiono f the

vessel walls, wh i le heat, friction, and o ther irritants dilatethem . The contraction fromthe effect o f the co ld, however,is qu ickly fo llowed by a dilatationo r so - called reaction. The

dilatation produced by co ld diff ers from that cau sed by heat,inthat it is more permanent, and is accompanied by an‘activemovement o f the arteries whereby th is increased amount o fblood is pumped through the dilated vessels . H eat apparently dilates the veins more than the arteries, and does notincrease the activity o f the blood current through the skin.

It is fo r th is reason that heat gives to the skin a dusky red

hue, wh ile the reaction produced by a short appl ication o f

co ld produces a crimson red co lo r. Pro longed co ld producesa bluish co lor by so contracting the small vessels that themovement o f blood through the skin is almo st entirely suspended . The l ittle blood that remains in the veins becomesso intensely charged with carbonic ac id gas that it acquiresa deep blue co lor, to wh ich the co lor o f the skin is due.

TheMystery of the Heart Beat.It will be apparent that the regu lat iono f the heart ’s action

is a matter o f the utmo st importance ; and the questionmusthave already arisen in the reader’s mind , How is th is regulation effected ? By what means is the heart made to go on

beating rhythmically a who le li fetime, pumping ju st the

THE MYSTERY OF THE HEART BEAT 249

quantity o f blood needed by the body at each particularmoment, increasing its rate when called to support vigorousactivity, slowing down at night to permit o f sleep, neverfail ing to respond to a cal l for blood made by the stomach,liver, muscles, or brain, wh ich , with every organ, dependupon a constant and adequate blood supply to mainta in theiractivity ? This is one o f the questions which physio logistshave never beenable to answer.

There are nerves passing out from the brain and spinalcord, the influence o f which uponthe heart is to increase itsaction. There are also o ther nerves which slow its action.

These nerves seem to operate like the contro lling levers o f

an electric car, one o f wh ich increases the speed o f the car,

wh ile the o ther puts onthe brakes and slows it down. Physio logists have found the levers by which the heart ’s actionis contro lled, but what about the power that Operates the levers ? On th is po int the scientist acknowledges his igno rance.The heart is a muscle. A muscle is simply a l iving

mach ine. It contracts only when it is commanded to do so .

One may beat the table with his fist. The armmuscles contract and ra i se the hand, thenbring it downwith force ; butthe arm strikes only when it is ordered so to do . Whenno command is given, it remains passively inactive. The

heart is only a muscle, and no more capable o f activity independent o i a wil l to command than is the arm. Each timethat it contracts, it does so in obedience to a will beh ind it,o f wh ich it is the servant.Let us make an experiment wh ich w ill show this . Put

the fingers o f the right hand upon the left wrist, and find

the beating artery there . It will be readily felt onthe thumbside o f the arm, at a po int j ust above the bend o f the wrist.You have found the artery . You fee l it beating. Count the

250 THE LIVING TEMPLEnumber o f beats per minute. The rate is seventy - two , wewil l say . Now command vour heart to beat at the rate o f

eighty times a minute, o r order it to st0p fo r a few minutes .No tice, does it obey ? Count again. There may possibly be'

a sl ight variation inthe pu lse rate, but certainly you are per

suaded that your heart is inno wise subject to your will .You canno t command it to qu icken or slow its rate, or if

you do ,your commands are not obeyed . Has the heart a

will o f its own? Is it a separate and distinct creature thatcanbehave as it l ikes ? Certainly th is is not po ssible.

The Power Beh ind the Heart.As a part o f you r body , the heart is an important depart

ment inthe l iving temple. In its marvelous power, its ceaseless activity, the ready adaptationo f its actionto the changingneeds o f the body, it aff ords us a most convincing and indubitable evidence o f the operationwith inour bodies o f ano therwill besides our own, o f ano ther intel l igence, another con

sciousness, independent o f our human or consciou s intel l igence, and go ing beyond it in its power to recognize and

instantly supply our ever- changing needs . There is onlyone so lution to this mystery . The power beh ind the heart,the hand wh ich grasps the levers wh ich contro l its everchanging action, is the hand o f H im who said, “

I willstrengthen th ine heart .

”The intell igence wh ich adapts its

movements to every changing bodily need is that o f H imwho conceived and constructed th is wonderfu l mechanism,

who made the heart. The consc iousness who se never- fail ingwatch fu lness maintains the act ivity o f th is throbbing engineo f l i fe wh ile we sleep as well as wh ile we are awake, is thato f H imwho said , “

I am thy l ife, and whose actual presence and constant indwell ing in every cell and every organ

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252 THE LIVING TEMPLEthe l i fe thereo f. Lev. The l i fe o f the flesh isin the blood.

”Lev. Recall ing the declaration o f

Moses, who ,in exhorting the ch i ldren o f Israel , declared

o f God,“He is thy l i fe, we are brought squarely face to

face with the fact that the Author o f all l i fe, the Creatoro f the blood, is h imself present in th is marvelous flu id wh ichwe are now about to study, and wh ich we shal l find surpassingly interesting as a marvelous evidence and i llu stration o f

the presence, with inthe temple, o f its divine Author.

The Creative Power of the Blood.

John H unter’s experiment c learly showed that it is theblood wh ich maintains the l i fe o f the tissues through wh ichit flows. The creative power o f the blood continual ly replen

ishes the worn- out cells and fibers , so that the body is con

stantly renewed. The eyes with wh ich we look out uponthe world to - day are not the same in substance as thosewh ich pictured for our brain the happenings o f the outerworld a year or two ago . The muscles wh ich move us

about, the brain and nerves with wh ich we th ink and feel ,are l ikew ise new . Al l the so ft parts o f the body are so

rapidly changed that the great mass o f the body is probably renewed every few months , or every few years, atthe longest. It is through the agency o f the blood that th isconstant renewal o f the tissues, th is body rebuilding, reereating, is constantly carried fo rward.

The Healing Power o f the Blood.

The same power wh ich creates and maintains must alsobe the power that heals, for the healing process wh ich iscarried forward in the restoration o f an inj ured part is inno wav d ifferent in essence from that by means o f wh ich

HOW THE BLOOD HEALS

the ordinary, every - day repairs o f the body are eff ected . It

is through the blood that the work is done. Wherever apart is injured, wh ite cells accumulate in great numbers .They push themselves through the walls o f the vessels, Spreadthemselves over the surface o f the wounded parts, and dexterously weave a new fabric to cement the ends o f a brokenbone, or to cover over a surface wh ich has been denuded .

Inthe formationo f a new covering for a portion o f the sur

face from wh ich the skin has been removed, we have an

ocular demonstrat ion o f the creating, healing power, wh ich,through the agency o f the blood, is be ing continually carriedforward in the body .

It is, then, evident that in combating disease and injuryo f every sort , pure blood is o f h ighest impo rtance. Pureblood performs marvels and miracles o f healing. Impurebloo d o ften fails entirelv in its attempts to heal, becauseo f the paralyzing influence o f the po isons with which itis contaminated . Th is accounts for the fact, well knownto surgeons , that butchers and beer- sellers are poor sub

jects for surgical Operations . Wounds which appear to betrifl ing, and wh ich in a man with pure blood would healwithou t diff icu lty, Often become in such men desperatelydangerous to l ife.

The Compositionof the B lood.

The chemical and micro scopical examinationo f the bloodshows it to be compo sed ch iefly o f water, in wh ich are

disso lved the elements o f the food wh ich have been abso rbedafter having been transformed by the digestive processesand the l iver, and certain very minute, round forms , termedcells

,wh ich we shall study further presently . There are

fo und also in the blood small amounts o f po isonous gases

254 THE LIVING TEMPLEand other po isonou s substances , wh ich , as we have previouslylearned, are being constantly formed in the tissues . As

Bouchard, an eminent French physio logist, has well re

marked, the body is a factory o f po isons .” In every organwhere activity is go ing on, po isons are being formed, j ustas smoke and ashes are being formed wherever a fire isburned , and for the same reason. Activity, whether o f brain,muscle, or gland , results in the using o f food and its con

vers ion into po isonous substances.

A C ircu latingMarket.The digested food substances are taken into the blood,

and by it carried to the waiting tissues in all parts o f the

body . The minu test l ittle cell, the frailest filament o f t issue, no matter how far removed from the great centerso f l ife, receives its due share o f nutriment through the

medium o f the blood, wh ich has well been termed a travel ing market,” or, perhaps more properly, a travel ingexchange ; for wh i le the blood carries to each tissue material for the repairing o f lo sses su stained in its work, for

the building up o f its structure, it takes in exchange forthe new material wh ich it suppl ies, the o ld, wo rn- out po i

sonous material , the waste, the rubbish o f the tissues,thus

securing a constant change o f matter. Th is change is essential to l ife. In fact, the intensity o f l i fe depends upon the

rapidity o f the change. The more rapid the change o f matter in the body through the medium o f the blood, that is,the more rapidly old material is carried away, and new material deposited in its place, the h igher the degree o f vital activity, the more rapidly the wheels o f l i fe turn, the greater theamount o f wo rk done, the more one really lives. It maybe said that the body is a l iving form,

a mo ld, through

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256 THE LIVING TEMPLEMarvelous Creative Activity.

Each o f these l ittle cel ls is a distinct l iving creature. It

has its own individual l ife ; it grows, works, breathes, and

feeds in the blood current as truly as does a fish in the

water or a bird in the air. The l i fe o f a blood cell is onlyabout six weeks . Pause a moment, reader, to consider the

significance o f th is . Every six weeks every one o f th isvast multitude o f minute l iving forms grows o ld, and dies,and must be replaced . In o ther words, th irty millions Of

mi ll ions o f blood cells must be created anew every six weeks .Th is requires the making o f blood cells at the rate o f sevenhundred thousand mill ions daily or about th irty thousandmill ions every hour, five hundred mil l ions every minu te, o r

more than eight mi ll ions per second . Th ink o f it $ At everytick o f the clock eight mil l ionblood cells die, and eight mill ionmore are created to take their places . The number o f

l iving creatu res whose dead bodies must be disposed o f everysecond more than equals all the men, women, and ch ildrenin the largest city on the globe, and in less than three minutes the number o f dying and newly created cells more thanequal s the total population o f the earth .

These facts are given for the purpose o f\ getting clearly

before our minds someth ing o f an idea o f the marvelouscreative work which is being continua lly carried forwardin the body. In the presence o f such an inconceivablecreative activity, can we doubt the presence o f an infinitelywise and beneficent Creator ? These wonderfu l facts mavperhaps enable us to enter into the inspired thought o f the

revelator when he exclaimed, Great and marvelou s are thy

works, 0 Lord God Almighty. Rev. 15 :3 .

THE RED BLOOD CELLS

The Red Blood Cells.

A closer look at these wonderfu l blood cells revealsthe fact that they are o f many forms and sizes . The smallerones are the most numerous . They have the shape o f flat

tened, biconcave disks , and are o f faint amber co lor. Theseare the oxygen- carr iers o f the blood. As they are sweptalong in the blood current to and fro between the lungs andthe tissues, they transpo rt in one direct ion from the lungsto the tissues the V italizing, l i fe -

giving oxygen upon whichevery funct ion o f the body depends . Each corpuscle car

ries six times its own vo lume o f oxygen. Just how the

l i fe - giving gas is captured by the corpuscle, and carriedin the blood to the

,po int where it is needed , human inves

tigation has never yet explained. We only know the fact .The time occupied by the passage o f the blood through the

lungs is extremely brief , only a few seconds, and yet th isis suffi cient for the unloading o f the po isonous carbonicacid gas wh ich is received from the t issues , and the takingon o f a load o f oxygen. The lungs may be regarded asthe ch imney o f the body , the carbonic ac id gas is the

smoke , and the oxygen the air wh ich comes in through the

draught ; thus the lungs serve the purpo se o f a draught, aswell as that o f a ch imney . Suppose that a stove were con

structed with but one small opening for the entrance o f air

or oxygen and the ou tlet o f the smoke. The fire might bestarted in such a stove, but it would be qu ickly smo theredby the accumulation o f smoke

,wh ich wou ld prevent the

entrance o f fresh air. The same th ing wou ld happen to the

body were it not for the oxygen- carr iers, the so - called red

corpuscles . These carry in the fresh air, and carry out the

smoke, just as menmight carry into a laundry buckets o f

17

258 THE LIVING TEMPLEpure water and carry out the dirty water resulting from the

wash ing processes .The red co rpuscles must not be looked upon as simply

mechanical carriers like the l ittle buckets o f a chain pumpor a grain elevator ; they are l iving burden bearers , l ikethe hod carriers who convey the brick and mortar for the

construction o f a building. They gather their load, and

discharge it, not in a haphazard way, but precisely at theplace where it is needed . But o f course they canno t carryoxygen unless it is supplied to them, a fact wh ich it is wellfor us to remember whenwe allow ourselves to sit in close,unventilated rooms, or when we carelessly take into our

lungs infected or po ison- ladenair, wh ich carries death insteado f l i fe, and embarrasses rather than facil itates the laborso f these mil l ions o f tireless workers who are to il ing in

our behal f .

TheWhite Blood Cells or Leucocytes.

The large blood cells present a very cons iderable varietyin size and form, as will be seen by reference to the aecompanying cut. In their natural state, the wh ite cells are

transparent, spherical forms, o f the cons istency o f j ellydrops, wh ich float in the blood stream or creep along the

inner surface o f the vessel . Often they may be seen passing straight through the walls o f the capillaries . Ju st howthey accomplish th is withou t leaving a gap beh ind them isano ther o f the mysteries for wh ich science has for many yearsin vain sought a so lution.

These cells are almost constantly inmo tion, changing theirforms continually, reach ing out a process, called a foo t,”

first in one direction, then in another, stretch ing themselves

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THE BLOOD CELLS DESTROY GERMS 259

out inwo rm- l ike shapes , againgathering themselves togetherin smoo th ,

round masses .

How the Blood Cells Combat G erms.

Each cel l seems to have a w i l l o f its own, and to bepo ssessed o f a pecu l iar

'

intel l igence whereby it is unerringlyled to the po int where it is needed . Suppose, for example,a few germs are introduced into the tissues. If the experi

ment is made with some transparent tissue , as the web o f

a frog’s foo t o r the wing o f a bat, exactly what happens maybe no ted w ith a powerfu l micro scope, and the revelation istruly astonish ing. Watch ing clo sely, one may see the wh itecells beginning to accumulate onthe wall o f the blood vessel ,j ust oppo site where the germs have entered. The cells movemore and mo re slowly, creeping carefully along, as thoughseeking the way, as one Often sees a dog carefu lly trackingh is master or game o f some sort. By and by the movingmass o f cells comes to a stop. Theneach cell begins to pu shout a minu te thread o f its Own t issue thrusting it thro ughthe wall o f the vessel . L ittle by little, the farther end o f

the delicate filament wh ich has beenpushed through the wallgrows larger and larger, wh ile the po rt ion o f the cell with inthe vessel diminishes, and after a l ittle time each cel l is foundou tside the vessel, and yet no openings are left beh ind . The

vessel wall remains as perfect as it was before. Apparently, each cell has made a minu te Opening, and has thentucked itsel f through, as one might tuck a pocket handkerch ief through a ring, deftlv closing up behind itsel f the opening made.Once outs ide the vesse l , these wonderful body defenders,

moving here and there , qu ickly discover the germs, and proceed at once to swallow them. I f the germs are few in

260 THE LIVING TEMPLEnumber, they may be in th is way destroyed , for the wh itecel ls no t only swa l low germs, but digest them. I f the number i s very great , however, the cells sacrifice themselves inthe eff ort to destroy the germs, taking in a larger numberthan they are able to digest and destroy . When th is o ccurs ,the germs continue to grow ; more wh ite cells make theirway out o f the blood vessels, and a fierce and Often longcontinued battle is waged between the l iving blood cel ls andthe invading germs .

G odManifest in the Flesh .

Some secret influence, wh ich the scientists cannot understand and do not undertake to explain brings the wh itecells hastening to the scene o f the confl ict from all partso f the bo dy, until the number accumu lated may be so greatas to greatly distend the parts . It is in th is way that a bo il ,or an abscess , is formed , and the so - called pus wh ich isdischarged consists o f these wh ite blood cells wh ich haveleft the blood and have laid down their lives in the defenseo f the body. The number o f these cells wh ich may be

sacrificed in such a battle , when it is waged day after day,as in pro longed suppuration, may be appreciated when the

fact is stated that a single ounce o f pus may contain as

many as 15o ,ooo ,ooo ,ooo o f these fighting cells wh ich havedied in their eff orts to repel the invading germs . Th isimmense number may be better apprec iated , perhaps , i f weconsider that if the cells were placed close together ina row ,

the l ine wou ld be miles inlength .

Fromthe above facts it is clearly evident that these minutespecks o f l i fe wh ich we call the wh ite blood cells, are eachcontro lled by an intel l igence wh ich directs every movementwith precision and accuracy toward the accompl ishment o f

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262 THE LIVING TEMPLEQ

prevent ing the usual consequences o f expo sure to malarialinfection. It is thus clear that it is o f the h ighest importancethat one’s wh ite cells shou ld be in good fighting conditionthat they may have the power to resist and destroy the germswh ich enter the blood invarious ways .

Recent investigation has shown that the bite o f a singlemosquito is sufli cient to produce a viru lent and even a fatalattack o f malarial or o f yellow fever. Th is canbe true, however, only in persons whose wh ite cells have been so

injured that they are not able to defend the body withtheir usual activity and success . We owe our pro tect ionor recovery from infectious diseases o f a ll sorts ch ieflyto the activity o f these wonderfu l organisms . A l ittle laterwe shal l consider some o f the means by wh ich the activityo f the wh ite cells is lessened, and the abil ity to defend the

body destroyed .

The Blood Serum.

The serum, o r fluid portion o f the blood in wh ich the

corpuscles float, and inwh ich the nutritive elements absorbedfrom the food are disso lved, is alkaline, when the blood is ina naturally pure state . Th is alkal ine condition is necessaryfor the maintenance o f the activity o f the blood cells and thetissues wh ich are bathed by the blood . The absorption o f

waste substances from the tissues and o f the ac ids formedby fermentations fromthe stomach and intestines lessens th isalkalinity . It is al so lessened by sedentary habits, by neglectto take proper exerc ise, by impure air, by the use o f alcoho l,excessive quant ities o f sugar, and by various diseases, as feverand rheumatism, especially the latter disease. Certain articleso f food, espec ially meat, wh ich contains a large amount o furic acid, may lessen the alkal inity o f the blood. Th is is a

PURE AND IMPURE BLOOD 263

matter o f great importance, fo r the reason that the serum,

l ike the cells, when in a state o f health has the power to

destroy germs ; but when its alkal inity is diminished by thecauses above mentioned, th is power is to a large extent lo st,and as the resu lt , the power o f the body to de fend itsel fagainst infection with germs is materially lessened . Th is isone o f the reasons why persons su ffering from indigestionare

more l iable to contract typho id fever, cho lera, and o ther germdiseases, than are those who have sound stomachs.

Pure and Impure Blood.

The popu lar no tion that the prompt healing o f a cut or

o ther wound is an evidence o f pur ity o f blood, has a soundscientific basis . When the skin is broken, germs in largeor small numbers are thereby admitted to the sacred precints o f the tissues fromwh ich they are ordinarily excludedby the dense structures o f the skin. When the tissues are

maintained in a healthy state by pure and vigo rou s blood,the few germs wh ich enter are qu ickly destroyed, so thatthe formationo f pus , o r so - called suppuration, does not o ccur ;but when the blood is not pure, so that the serum and

the cells are not able to make the necessary active defense,the genu s grow and develop, suppuration occurs , .

and

the wound, if a large one, may requ ire a very long time toheal .What is true with reference to wounds is true o f al l the

maladies wh ich depend upon the entrance o f germs w ith inthe body . H ence it is o f the h ighest importance that theblood shou ld be maintained in the h ighest state o f purity .

Let us no tice some o f those causes which are wel l knownto produce impure blood , remembering that th is is a question o f the h ighest importance to very human being, fo r

264 THE LIVING TEMPLEsince the blood is the l i fe, weakened blood means weakenedl i fe

,impure blood means a contaminated and infected body .

As an eminent French physio logist once remarked,

“Al l

l ife is under water. The cells o f the body are bathed inthe blood, or at least in the flu id which drains out from the

blood vessels , the lymph or the serum. I f the blood is impure,every cell , every fiber Of the body, is bathed by an impurefluid

, and must be more o r less inj ured thereby.

Picture in your mind a glass globe filled with water and

fishes and other small creatures swimming about in it. Now

imagine that indigo ,ink, or co loring matter Of some other

so rt, is dropped into the water. It will immediately becometinged, and i f the co loring matter is o f a po isonous character

, the fishes wil l soon show uneasiness, and unlessrel ieved by a replacement o f the impure water by a freshsupply

,will soon die. Th is is ju st the condition o f the

l iving cells o f the body when bathed in impure blood ; thestomach cells wh ich secrete the gastric ju ice, the musclecells which contract, the l iver cells wh ich make bile, the

brain cells wh ich th ink, every one is definitely and seriously injured by the impurities brought in contact with it .Impure blood, then, must be regarded as the foundation Of

a large proportion o f all the diseases from wh ich humanbeings suff er. It is h ighly important that we be wellinfo rmed respecting the causes o f blood impurity.

The Relationof Food to Blood Purity.

In th is l ist we must include all foods wh ich themselvescontain po isons, or unwho lesome substances wh ich may beabsorbed into the blood, such as alcoho l ic beverages o f

every description, including home -made wine, cider, beer,ale

,small beer, and the various sorts of family bitters wh ich

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266 THE LIVING TEMPLEportion o f tho se who vo lunteer for mi litary service are

rejected because they are found to have tobacco heart .Alcoho l produces deterio ration o f the muscles o f the heartand blood vessels, finally resu lting in a disease commonlyknown as arterio sclerosis , or hardening o f the arterial walls ,thus produc ing prematu re Old age .

The Skinand the Blood.

Neglect to maintain the proper activity o f the sk in, kidneys, bowels , and lungs leaves po isonous matters to .accumulate ih the blood . I f the lungs are not rendered active byproper exercise, the amount o f oxygen taken into the bloodvimbe deficient, and the accumu lating wastes will no t beburned, or oxidized, and consequently w i l l be deposited in

the skin and other tissues , producing a dingy sclero tic , o r

muddy complexion, and o ther evidences Of blood contamination. By exerc ise, the amount o f air taken into the lungsmay be increased sevenfo ld , and blood pu rificationmay beproportionately increased . Neglect to keep the skin activeby sweating baths, or better sti ll , perspiration induced byexerc ise, and dai ly co ld bath ing, prevents the el imination o f

the po isons wh ich naturally pass Off through th is channel .When the bowels are al lowed to become constipated

,the

po isonous matters wh ich are retained are absorbed into the

blood, and become a source o f universal disturbance and

inj ury throughout the body. I f a suffi c ient amount o f wateris not taken to di lute the blood , wash the tissues , and encou r

age the kidneys in removing the ac id po isons wh ich it is itsparticu lar duty to separate from the blood

,these h ighly

inju rious substances are retained, giving r ise to rheumatism,

gout, headache, and many other maladies . V igo rous exer

c ise out o f doors is one o f the mo st impo rtant means o f maintaining blood purity.

BLOOD BUILDING 267

The idea that the blood may be purified by medicine o f

any sort is a very great error, and one wh ich has beenproductive o f a vast deal o f misch ief . There are no herbs or

drugs o f any sort the tak ing o f wh ich w i ll puri fy the blood .

The blood is not to be purified by putting someth ing intoit , but requ ires that something he removed from it . “lateris the universal cleansing agent , and its free use is essentialto bloo d purification. To undertake to puri fy the blood bymeans o f pills is about as reasonable as to undertake to

launder a dirty sh irt or any o ther so iled garment by the samemeans .

Blood Bu ilding.

The blood must be enriched by an ample supply o f purefood elements, as well as purified by the removal o f wastematerials and the exclusion o f unwho lesome material .No th ing cou ld be further from the truth than the very generally entertained no tion that the blood must be fed byblood ; in o ther words , that the qu ickest and most certainmeans o f enrich ing the blood is by the taking o f the bloodo f some animal , either in the fresh state or in the preparedform in wh ich it is presented in various well - known medicines . There is no foundationwhatever for th is idea. Ani

mal bloo d differs from human blood as much as animalintelligence differs from human intel l igence . Even whenthe warm, fresh blood o f an animal is inj ected directly intothe veins o f a human being, the blood cells thus introducedqu ickly disappear, be ing somehow destroyed in the bodyas unusable . They are recognized as strangers , as invaderswh ich canno t be to lerated , and w ith in a few hours after theyare introduced, even tho ugh the quantity mav be very large,no t one can be found . \t u taken into the stomach , blood

268 THE LIVING TEMPLEmust pass through the same processes o f digestion as doesordinary food, to wh ich it is rendered decidedly inferior bythe fact that its nutrient value is low,

wh ile it contains alarge propo rtion o f the po isonous elements wh ich the bodyis continually exerting itself to exclude.

Blood- Bu ilding Foods.

For the making o f pure blood the first essential is purefood, and not blood or blood - containing food . I f the bloodhas been greatly reduced in quantity, it is important to takefood rich in pro teids . These are furnished in abundance bymany o f the natural foods wh ich Heaven has prepared forman’s use . Among the cho icest o f these are nuts, especiallyalmonds, peanuts, Turkish hazelnuts , or filberts, pecans , and

all nuts fromwh ich the outer shells and sk ins can be readily removed . A pound o f nuts contains more blood - formingmaterial than a pound and a hal f o f the very cho icest(so - called ) beefsteak . Peas, beans, and lentils are alsosplendid bloo d fo rmers, containing more thanone fourth theirweight o f blood - making material , and each pound equal infood value to three pounds ‘

o f beef .Who le -meal bread and gluten preparations o f all sorts

are also good blood -making foods . Al l foods wh ich h inderdigestion, and wh ich give rise to fermentation or o ther disturbances, must be carefu lly avo ided, as the acids formed bythe souring o f the foods serves to lessen the alkal inity o f the

blood, and thus to deteriorate its qual ity. Th is is not trueo f the acids found in fru its . These are food substances,and unless taken in very great excess are inno wise harmful , but on the o ther hand are h ighly beneficial . These acidfruits encourage the action o f the k idneys , and thus aid in

the removal o f po ison, wh i le they at the same time disinfect

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270 THE LIVING TEMPLEc ircu lated properly by vigo rous heart action. The heart isrendered strong by exercise, j ust as is any o ther muscle .The heart o f an idle or sedentary man is always weak . Th isis one o f the ch ief reasons why such menquickly get out o f

breath when called upon to make some unusual exertion.

The same exercise wh ich strengthens the legs in running, orthe arms in rowing, strengthens the heart also by compell ingit to do the amount o f work necessary to supply the neededblood to the active muscles , and to carry it to the lungsfor pur ification. Persons, however, who have weak heartsmust avo id vio lent exerci se, but shou ld put themselves undercareful training, beginning with general exercises , and gradual ly increasing the vigor o f the muscu lar work fromday today. Care should be taken to avo id getting greatly out o f

breath, or exciting the heart to such a degree as to producea very rapid pulse. If some shortness o f breath is inducedby the exercise, it should subside on resting with in’ four or

five minu tes . The pulse also shou ld return with in a fewminutes to its normal rate . Walking, and especially mountain cl imbing, is a most excellent means o f strengtheningthe heart, i f not excessively weak . I f , however, the heartis so weak as to cause swelling o f the ankles, one o f the

indications o f a very weak heart, mountain cl imbing is toosevere a formo f exerc ise. Evenwalking

,may be necessari ly

proh ibited in some cases . Still more gentle exercise mustbe employed, but in such cases the individual should placeh imself under the care o f a physic ian who is thoroughlyacquainted w ith the appl ication o f physio logical therapeutics .

THE S PHYGMOGRAPH .

NORMAL PULSE.

IR REG ULAR PULSE

A su o xaa’s PULSE .

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272 THE LI VING TEMPLEtowel rub are particu larly wel l adapted to cases o f th is sort .Extremes o f temperature, very ho t baths, and very coldbaths, shou ld be avo ided by persons who faint easily.

Hemorrhage. The blood Spurts froma wounded artery .

The blood flows in a steady stream from a wounded vein.

Venous blood is also darker in co lor than arterial blood .

To stop the flow o f blood from a wounded artery, pressureshou ld be made on the side o f the wound toward the heart .It is not always best to make the pressure directly upon the

wound . The pressure shou ld be made instead upon somepo int above the wound where the arterial trunk comes nearthe surface, and where it can be brought between the thumbor fingers and the bone, so that it can be influenced by firmpressure . The accompanying cuts show$ the points at wh ichpressure should be made to contro l hemorrhage in diff erentparts o f the body. It is well t o practice compression o f the

arteries at these several po ints so that one may be preparedto act quickly whenoccasion requires . I f the part injured isa limb, it should be raised at once as h igh as possible. and

compression should be made upon the bleeding po int, carebeing taken that the compressing fingers are clean; or the

wounded part may be pro tected by a l ittle pad formed o f cleanmusl in, placed over the part. Mo istening the pad with lemonju ice aids in contro ll ing hemorrhage, by causing contractiono f the blood vessels . Th is alone will o ften contro l a sl ighthemorrhage. I f the bleeding does not cease, and compress ioncanno t be applied or continued until a physician can be procured , more permanent compressionmay be appl ied by meanso f a l ittle pad consisting Of cloth or paper ro l led up and

placed over the artery, and compressed by means o f a bandplaced about the limb or over the body, then twisted unti lsuffi ciently tight to contro l the bleeding. The greatest dis

SUNSTROKE 273

patch must be used , as a large and o ftenfatal amount o f bloodmay be lost ina sho rt space o f time if the vessels are o f con

siderable size .Hemorrhage fromthe Nose. R each ing bo th hands h igh

over head, bath ing the face with very ho t water, placing bitso f ice inthe nostrils , rubbing ice onthe back o f the neck, and

compressing the no se frequently betweenthe thumb and fingerfor several minutes, are useful measures in checking nasalhemorrhage . Care shou ld be taken to ho ld the head erect .Bath ing the face with co ld water wh ile bending the head forward over a wash basino ften increases the bleeding.

Bleeding o f the G ums, fo llowing extractiono f the teeth,may be checked by plac ing a bit o f ice uponthe bleeding po int,or making a little wad o f co tton or musl in, saturating th iswith lemon ju ice, and ho lding it upon the aff ected part byclosing the teeth upon it .Hemorrhage o f the Lungs is a very serious and some

times a fatal accident . B leeding from the lungs , however,is not so dangerous as is supposed , as it is very seldomthatthe bleeding continues long enough to produce fatal resu lts .When the patient becomes faint, the heart ’s action decreasesto such a degree that the bleeding ceases inmost cases . Ice

to the front o f the chest, short , very hot fomentations to the

back o f the chest, hot to the feet and legs, and ice inthe hands,are the most eff ective means o f checking hemorrhage fromthe lungs .Hemorrhage fromthe Stomach canusually be contro lled

by abso lute rest inbed and the withdrawal o f food . Insomecases the patient shou ld not be allowed to dr ink so long asthere is a tendency to hemorrhage . There is usually pain inconnectionwith gastric hemorrhage, because o f ulceration o f

274 THE LIVING TEMPLEthe stomach . So long as there is paininthe stomach, no foodshould be given, and inmany cases drink also should be withheld. The patient shou ld be nourished with nutritive enemas.Ice over the stomach, inmo st cases ice to the back, Oppo sitethe stomach, and inmost cases anenema every two hours areeffective.Hemorrhage fromthe Bowels. The patient should be

required to remainclosely inbed . Apply hot to the legs, andtwo or three ice bags to the bowels . Two or three pints o fice water may be inj ected into the rectum.

Sunstroke. Remove the patient to the shade at once.Remove the cloth ing, apply co ld to the head, and pour co ldwater uponthe body froma height o f several feet, or as h ighas possible. The patient shou ld be vigorously rubbed by twopersons at the same time that the co ld water is being applied,so as to insure thorough and prompt reaction. Very few l iveswill be lo st by sunstroke when th is measure is promptly and

eff iciently appl ied.

Insect Stings. Apply compresses wet with soda, or asoap poultice. Incase the patient has beenstung several times,as whenattacked by a swarm o f bees, administer a cons iderablequantity o f hot water, bo th by the stomach and by the rectum.

Make the patients drink two or three pints o f ho t water or

hot, weak lemonade as quick ly as possible . A sweating bath .

especially an electric- light bath, fo l lowed by a vigo rous co ldbath, will be helpful . The swo l lenparts may be fomented everythree or four hours for four or five minu tes, and during theintervals between the fomentations, covered w ith clo ths wetin soda, two ch arm to the pint.A Bru ise is best relieved by a hot fomentationappl ied as

soon as po ssible after the accident, and repeated at intervals

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WOUNDS 275

o f two or three hours, as long as the bru ise remains sore andpainfu l . During the interval apply a compress consisting o f

a towel wrung as dry as possible from co ld water, appliedover the part, and covered first w ith o i lcloth, and thenw ithseveral th icknesses o f flannel , to maintain warmth. Gentlemanipu lation o f the surrounding parts will serve to maintaingood circulation, and so prevent disco loration inmany cases .

Burns may be successfully treated in various ways. I f

the skinhas not beenremoved, apply cloths wet ina saturatedso lutiono f p icric acid. The eff ect will be a hardening o f the

skin, wh ich becomes a sort o f pro tectionfo r the injured parts .Care shou ld be takento avo id removing the skin, evenalthoughit may be eas ily detached .

When the skin is destroyed, the part must be carefu llycovered with some emo ll ient by wh ich it will be pro tectedfrom the air. Wh ite vasel ine is good for the purpo se. Wh iteo f egg, baked flour, or cornstarch and various simple domesticemo llients are good. When powders are used, they must bekept mo ist, so as to avo id irr itationo f the inj ured tissues bycontact with the air. Cloths wrung out o f co ld water is anexcelent means o f rel ieving pain. The cloths should beremoved as soonas they become sl ightly warm. They shou ldcover the who le burned surface.Wounds.

— A cleanwound, infl icted by a sharp kni fe, generally heals very quick ly, unless some large artery o r internalpart has beeninj ured . An infected wound, however,may leadto general infectionor diff use suppuration, and mo st unhappyresults .The Dressing o f Wounds — Care shou ld be takento check

the bleeding if th is is considerable, then the parts should becarefu lly cleansed with hot, strong soapsuds . Soap is an

efli cient disinfectant . Greensoap is excellent for the purpose.

276 THE LIVING TEMPLE '

After the cleansing, a steril ized dressing should be appl ied.

Cheeseclo th is the most satisfactory material . It shou ld bebo iled, dried, o r baked in an oven at a temperature o f threehundred degrees , until sl ightly browned , to prepare it for theaseptic dressing o f wounds . Such cotton shou ld be onhand,ready for use, inevery househo ld. It may be readily preservedby keeping ina glass jar. Anordinary fruit jar is suitable forthe purpose. A fter cleansing the wound, apply the antisepticdressing, wh ich may be held in place by a suitable bandage.Sprains require prompt and thorough attention. They

sometimes give rise to permanent inj ury. Soak the aff ectedpart in hot water for twenty to th irty minutes . The watershould be maintained at as h igh a temperature as po ss ible bythe addition o f very hot water at frequent intervals . The

duration o f a hot foot bath shou ld be ten to twenty minutes,after wh ich anelastic bandage shou ld be applied to the affectedjo int in such a way as to prevent swelling on the outside o fthe bandage. The foo t should be elevated fo r a few hours,until the tendency to inflammation has subsided . After the

first twenty- four hours , very gentle rubbing o f the l imb maybe employed. The rubbing movement shou ld be in a dircetion from the injured part, toward the heart. H ot bath ingo r a hot fomentation should be administered two or threetimes daily, and the heating compress should be wornbetween.

The fomentation is an excellent means o f increasing localcirculation. In certain cases co ld appl ications are also usefu l .As a rule, however, the fomentationo r the hot compress, fo llowed by the heating compress , is preferable. The fomentationmay be appl ied three or four times a day. The heatingcompress should be changed each time the fomentation isemployed.

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278 THE LIVING TEMPLEbreath ; they die. Ps. 104 :29. As the body withoutbreath $margin$, so faith without wo rks is dead also .

”

James It is as much the duty o f every enl ightenedperson to give thought to the quality o f the air he breathes,and to the manner o f breath ing, as to give attention to the

food he cats, and the manner inwh ich it is served and eaten.

Pure air may indeed be regarded as one o f our mo st necessary foods . In fact, death occurs more quickly whenthe bodyis deprived o f air than when deprived o f other food or o f

water.

Here we have another evidence o f the beneficent activityo f a divine intelligence in the body, protecting it fromdan

ger, maintaining its powers in the h ighest degree o f activityso long as man h imself co - operates by obeying tho se lawswh ich are essential to his physical well - being. I f man suff ersfrom the inroads o f germs, it is not anarbitrary afl‘liction o f

Providence ; it is not because God is unmindful o f him and

wi ll ing that he should suff er, but because by his own actshe has brokendown the wall o f defense wh ich God has builtabout his body temple, and has thus by his ownwill Openedthe temple door to admit the destroyer. Here is a text fora who le chapter upon the moral obligation o f hygienic and

sanitary duties, but the l imitations o f space forbid us to

dwell upon th is interesting po int longer than to indicate theprinciple, the broad appl ications o f wh ich, in various l ines,the reader wi ll do well to fo llow out.

Proper Breathing.

Air is made to enter the chest by enlarging the chestcavity, or thorax. This is accomplished by a downwardmovement o f the diaphragm and an outward movement inall directions o f the lateral chest walls. Th i s is largely

THE BREATH ING MUSCLES 279

accomplished by the muscles wh ich l i ft the ribs and pu ll themoutward from the center o f the body . The lungs are

emptied by the natural return o f the parts to a passive state,when the muscles cease their pulling upon the chest wall s.In ordinary deep respiration, when the breath ing movements are not interfered with , the movement consist ch ieflyo f an enlargement o f the trunk in the region o f the waist .There is at the same time a marked bu lging forward o f the

abdominal wall . Th is style o f breath ing is sometimes, thoughincorrectly, termed abdominal respiration. In abdominal respirationproper there is a forward movement o f the abdomen.but without marked enlarging o f the waist. Abdominal respiration is most frequently seen in sedentary men and in

infants . The oppo site style o f breath ing, known as costalbreath ing, is seen in women who habi tually wear waist - constricting garments . The principal movement is at the tog o f

the chest .Neither co stal nor abdominal respiration is capable o f

bringing the lungs fully into action. Only such portions o fthe lungs act as lie in contact with a portion o f the chestwall wh ich moves during the respiratory eff ort, and in thoseparts wh ich l ie in contact with portions o f the chest wallwh ich remain idle, the air stagnates . Carbonic acid gas and

other po isonous matters accumulate. The l iving cells are

thereby po i soned and paralyzed . Pneumonia germs and

o ther disease - producing microbes, and especially the germso f tuberculo sis, are l ikely to find lodgment inthese idle parts .The paralyzed cells are easily overcome by the invading germs,and so an acute inflammationmay be set up, or, stil l worse,that dreadful disease, pulmonary tuberculosis, or consumption,obtains a foo tho ld.

280 THE LIVING TEMPLEThe Use o f the AbdominalMuscles inBreathing.

It is important to cu ltivate a proper mode o f breath ing,taking pains to expand the lower part o f the chest . One

does not use the abdominal muscles actively in ordinaryrespiration, but they are used passively in aiding respiration.

As the breath is drawn in when the fu ll chest is expanded,especially the lower part, the abdominal muscles are

stretched . The diaphragm, in descending, presses the ah

dominal o rgans outward, thus rendering tense the muscleswh ich form the front wall o f the abdomen. In expiration,the muscles contract, as does rubber when released afterstretch ing, and by the pushing o f the abdominal organsupward, aid in crowding the air out o f the chest and preparing for another incoming breath . In order to serve th isuseful purpose, the abdominal muscles must . be strong and

tense . Flaccid muscles can render no service . In forciblerespiration, as in speaking, the abdominal muscles, as well asthe muscles o f the chest, must be kept under constant contro l ,sometimes being contracted with vigor to give increased forceto the vo ice . This action is especially necessary in publ icspeaking and singing.

In speaking, one should breathe deep enough to feel distinctly the movements o f the abdominal muscles . By th ismeans greater vo lume will be given to the vo ice, the eff orto f speaking will be found much less laborious, and the vo icewill be much less easily fatigued . A h igh - pitched, strainedvo ice shou ld be particu larlv avo ided as h ighly irritating to

the throat, exhausting to the speaker, and disagreeable to the

audience .Persons who have not learned the use o f the abdominal

muscles in speaking or in singing, or in whom they are so

.weak as to be o f no service, habitually use the muscles o f

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282 THE LIVING TEMPLEthat the ribs wh ich form the framework o f th is port ion o f

the chest wal l are sho rter and more firmly held in po sit ion,wh ile the lower ribs are supplied w ith long, flexible cartilages, which readi ly yield under the pull ing actiono f the muscles o f respiration.

The normal rate o f respiration is s ixteen to eighteentimes a minute, or about one breath for every four heartbeats . The rate o f respiration di ffers greatly in di ff erentanimals . The h ippopotamu s, for example, breathes but oncea minute, wh i le the sparrow breathes ninety times a minute,and the rat two hundred times in the same period . The ox,

the dog, and the horse breathe at about the same rate asman.

The amount o f air wh ich passes out and in the lungs during respiration i s about twenty - five cubic inches . Th is represents, however, but a small part o f the actual capacity o f the

lungs . The average man is able to take into the lungs , afteran ordinary inspiration, one hundred or more cubic inches ,and to force out o f the lungs after an ordinary expirationan equal amount . There is stil l left in the lungs , after asmuch air as possible has been forced out o f them, about onehundred cubic inches , making the to tal lung capacity o f the

average manabout three hundred and twenty- five cubic inches,or nearly one and a hal f gallons .

The Two Breaths.

The purpo se o f breath ing is to obtain from the air asupply o f oxygen, wh ich the blood takes up and carries tothe tissues . Oxygen is one o f the most essential o f al l thematerial s requ ired fo r the support o f l ife . Its function inthe body is to set free or to bring into action the energystored inthe tissues inthe form o f digested and ass imilated

VENTILATION 283

food. We have previously learned that th is energy is o riginallv derived from the sun, that it is in fact sunl ight . The

purpo se o f the oxygen, then, is simply to set free the sun

l ight wh ich has been captured by the plants , o rganized intofood , and appropriated by the body, and it is the real sourceo f l i fe and energy inthe bodv: The amount o f oxygennecessarily required for th is purpo se is about one and one - fourthcubic inches for each breath . As the blood passes throughthe lungs , th is amount is absorbed whenthe breath ing movements are sufl‘iciently deep and active, and the air inhaled iso f good quality . In place o f the one and one - fourth cubicinches o f oxygen taken into the blood, a cubic inch o f car

bonie acid gas is given o ff , and along with i t are thrownOff

various o ther sti ll more po isonous substances wh ich find anatural exit through the lungs . The amount o f these combined po isons thrown o ff with a single breath i s sufli cient

to contaminate and render unfit to breathe three cubic feet,

or three fourths o f a barrel , o f air. Counting an average o ftwenty breaths a minute for ch i ldrenand adu lts, the amounto f air contaminated, per minute, would be three times twenty,o r sixty cubic feet, or one cubic foot a second.

Here is an important fact wh ich mav be easily remembered, and made o f pract ical use as a means o f determiningthe amount o f fresh air required for a family or the ventilationo f a schoo lroom or a church . The importance o f a con

stant supply o f fresh air may be readily illustrated by s implyhOlding the breath . Very few persons have sufli cient resolution to stop breath ing for two or three minutes , thoughexperienced divers are sometimes able to ho ld their breathfor a somewhat longer time . The breathlessness wh ich resultsfrom a few moments’ active exercise is due to the urgentdemand o f the tissues for oxygen.

284 THE LIVING TEMPLEWhy Venti lationIs Requ ired.

It is not, however, the need o f oxygen wh ich rendersimportant a constant ‘ and adequate supply o f air by meanso f ventilation. Ventilation is needed ch iefly for the purpo seo f wash ing away the impurities which have been thrown o ff

fromthe lungs, and wh ich have rendered the air o f the occu

pied apartment unfit fo r further breath ing. There is an

abundance o f oxygen, but it is impure and unfit to breathe.Every one should become intelligent in relation to the

matter o f ventilat ion, and should appreciate its importance.Vast and irreparable inj ury frequently results from the con

finement o f several scores or hundreds o f people ina schoo lroom, church , or lecture room w ithout adequate means o f

removing the impurities thrown o ff from their lungs and

bodies. The same air being breathed over and over becomesdensely charged with po isons, which render the blood impure,lessen the bodily resistance, and induce susceptibil ity to tak

ing co ld and to infect ion with the germs o f pneumonia,

consumption, and other infectious diseases, wh ich are alwayspresent in a very crowded audience room.

The Rate atWhich Air Change Is Needed.

Suppose, for example , a thousand persons are seatedin a room forty feet inw idth , s ixty in length, and fifteen inheight ; how long a time wou ld elapse before the air o f sucha room wou ld become unfit for further respiration? Re

membering that each person spo i ls one foo t o f air everysecond, it is clear that one thousand cubic feet o f air willbe contaminated for every second that the room is occupied.

To ascertain the number o f seconds wh ich would elapsebefore the entire air contained in the roomwill be contam inated, so that it is unfit for further breath ing, we have only

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286 THE LIVING TEMPLEmore tense and well developed the muscles o f the abdominalwall, and the stronger the muscles o f respiration the

stronger will be th is upward movement o f the blood . Whenthe abdominal muscles are weakened by improper dress,tight lacing, or by the wearing o f belts or bands, or by sedentary habits, especially s itting in a stooped position, the

weakened muscles yield to the downward pressure o f the

diaphragm, thus neutralizing to a large degree the beneficialinfluence o f th is action. Th i s condition is unquestionably acause o f chronic disease Of the l iver and stomach , inactivebowels, and possibly lays the foundation o f cirrhosis o f the

l iver, spleen, and other grave disorders o f the abdominalviscera.These facts call our attention to the wonderfu l ly intimate

relations wh ich exist between the functions o f di fferentparts o f the body. V igorous breath ing not only benefits thelungs and purifies the blood, but aids digestion, promo testhe absorption o f food, and assists the portal blood throughthe second set o f capillaries inwh ich it is spread out in the

l iver.

Breath ing and Digestion.

The stomach l ies j ust below the diaphragm, and a portiono f the mechanical work o f the stomach , the mingl ing o f the

food and the digestive fluids , is performed by the diaphragm,

wh ich, as it moves up and down, kneads the stomach and

its contents, and so greatly aids digestion. In o rdinarybreath ing in'

a quiet person the movements o f the chest areso slight as to be scarcely noticeable, and the action o f the

diaphragm produces l ittle eff ect ; but by moderate exercisethese movements are greatly increased, more than doubled,and the stomach is energetically kneaded. In th is way, mod

UNCONSCIOUS RESPIRATION 287

erate exercise after eating is benefic ial . The practice o f breathing movements such as those wh ich are described elsewherein th is work is also very helpful for persons who have slowdigestion.

Exercise out o f doors is especially helpfu l . Fresh air,

and especially co ld air, sharpens the appetite, and creates ademand for food by burning up the waste matters with wh ichthe tissues are clogged, and preparing the way for new

material , wh ich digestion introduces into the blood.

RespirationDuring Sleep.

During sleeping hours the breath ing movements are moresuperficial than when one is awake and active . They are

also slower. The‘lungs and chest are a great central engine ,

wh ich influences the activitv o f every ‘

organ, even everycell in the entire body . Lessened breath ing during sleeps lows down every function. It is necessary that activityshould be lessened in order that sleep and rest may be

secured , but the work o f the l iver, kidneys , and the repairingwork o f the l iving cells goes on during sleep , and th isrequires oxygen. Hence the body should be suppl ied w ithan abundance o f fresh air during sleep by proper ventilation o f the sleeping rooms . The lassitude experienced on

ris ing in the morning after sleeping in a close, overheatedroom,

is evidence o f the inj ury resulting from such a practice. The temperature o f the sleeping room should neverbe above 60°

F . ,when a h igher temperature can be avo ided,

and a lower temperature will be found beneficial . Sleepingincoo l air, provided the body is kept warm, is farmore refreshing,

invigorating, and energizing than ina warm atmosphere.Co ld air has a tonic eff ect upon the tissues wh ich is h ighlybeneficial.

288 THE LIVING TEMPLEThe amount o f air taken induring sleep may be increased

by development o f the vital capacity and the activity o f the

lungs through su itable exercise, and th is to a very remark

able degree . An eminent French physio logist found that theamount o f air taken into the lungs during sleep was doubledin students whose general breath ing capacity had been in

creased by exercise . Exercise ina gymnasium, chopping and

sawing wood, digging, laundry work , scrubbing, running o f

errands , al l sorts o f active house work and farm work,are excellent means o f developing the chest . Any exercisewhich accelerates the breath ing, compell ing deep , full breathing, is valuable as a means for developing the lung capac ity .

Languor, nervousness , and mental cloudiness are drivenaway by the increased ventilation o f the body secured bydeep breath ing. The pure oxygen taken in burns up the

rubbish wh ich obstructs the brain and the tissues, while thedeep breath ing movements accelerate the circulation, drawing the impure blood toward the chest for purification, and

so cleansing the tissues o f the paralyzing po isons wh ich are

sure to accumulate in them unless constantly removed byvigorous movement o f the blood and energetic breath ing.

The heightened co lor o f cheeks, the increased luster o f eyeand general buoyancy o f feeling wh ich fo llow a brisk walkon a frosty morning, are evidences o f the benefits to be

derived from taking into the body an increased supply o f

oxygen through active breath ing.

Vital Capacity.

The measure o f the vital capacity is obtained by meanso f a simple instrument known as a spirometer, into wh ic ha person breathes after having previously inflated the lungs.

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290 THE LIVING TEMPLECu ltivating Lung Capacity.

NO physical endowment is o f more importance for a longand a vigorous l i fe than capac ious lungs . The intensity and

eff i ciency o f an individual ’s l i fe depends yery largely uponthe amount o f air he habitually passes inand out o f his lungs,j ust as the intensitv o f a fire, granting plenty o f fuel , depends upon the rate at wh ich the air is brought in contactwith the fuel . It has been found that lung capac ity dependsvery largely upon the height ; thus , the taller a person, thegreater his lung capacity, o ther th ings being equal . The

fo llowing table shows the lung capacity, or rather the amountOf air wh ich can be forced out o f the lungs, the so - calledvital capacity, for men o f di ff erent heights :

Height . W eigh t. 47 i ta l Capaci ty.

( inches ) (pounds) (cu . in.)64 115 20565 12666 126 23067 133 24468 131 24869 140 25470 141 25671 150 27272 151 287

WhyWe BreatheWhenAsleep.

While the lungs are to some extent subject to vo luntarycontro l, their action is, l ike that o f the heart, automatic .During sleep as well as during the waking hours their movements are carried onwith rhythmical regu larity, except whennecessarily interrupted by speech, and without any consciousor vo luntary eff ort. H ere again, as in the case o f the heart,is an indubitable evidence o f the presence with in the body o f

an intell igent contro ll ing power wh ich presides over everyfunction, each moment adapting every vital action to everyo ther one, comprehending all, overlooking noth ing, neglect

BREATH ING EXERCISES 291

ing not the sl ightest detail . Beho ld he that keepeth Israelshall neither slumber nor sleep . Ps.

Runners always have large and act ive chests, whereassedentary persons have chests o f l imited capacity and rigidwalls . When a chest is not stretched to its utmost capacitymany times daily, it rapidly loses its flexibil ity . Th is isespecially true after the age o f th irty. In persons who havepassed middle l i fe, the rigidity o f the chest is so greatthat there can be no very considerable increase in size. By

development o f the respiratory muscles the chest capacitymay be to some degree increased, but the proper time forchest development is in ch ildhood and youth . At th is period,also , the integrity o f the heart renders po ssible withoutinj ury those vigorous exercises wh ich are essent ial to securethe h ighest degree o f chest development.

Probably the best o f all exercises for the developmento f the chest and breath ing powers is sw imming. The position o f the body, the head held well back and the chestwell forward, and the active movements o f the arms and

l imbs, render swimming a most effi cient breath ing exercise.The contact o f cold water with the skin also actively stimulates the movement o f the chest, wh i le at the same time itrenders poss ible pro longed and vigorous muscular movements by increasing the energy and activity o f the muscles.Special breath ing exercises, as well as those active mus

cular movements wh ich induce a th irst for air, are beneficialto the lungs by maintaining the flexibil ity o f the chest,strengthening the respiratory muscles, and ventilating the

lungs . These movements also exercise a most extraordinarybeneficial eff ect upon the stomach, l iver, and o ther organswhich l ie below the diaphragm. Each time the diaphragm

292 THE LIVING TEMPLEcontracts, it gives the l iver, stomach , and adjacent organsa hearty squeeze, so to speak, emptying out the blood con

tained in these parts as one may by compression empty amo ist sponge. All movements wh ich increase the strengtho f the abdominal muscles are an important means o f aidingand improving the breath ing function. In a subsequentchapter, Special directions will be given for such exercisesas are well calculated to develop the muscles o f the trunk ,including those most concerned inbreathing.

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294 THE LIVING TEMPLEpounds daily, andmuchmo re whenthe sweat glands are stimulated by exposure o f the body to heat . A manworking veryhard on a ho t day may evaporate from his skin as much asone fifth o f his ownweight o f perspiration.

The lungs throw o ff every twenty - four hours nearlygallons — one hundred barrels — o f po ison- laden air, everypint o f wh ich is capable o f rendering unfit to breathe awho le barrel fu ll of air. A l ittle computation will showthat the air breathed in a s ingle day, to say no th ing o f the

contamination resu lting from emanations from the skin,amounts to more than seven hundred thousand barrels o f

air. Adding the effect o f the skin emanations , we havenearly three fourths o f a mi ll ionbarrels o f air wh ich are ren

dered unfit for breath ing by each human body every twentyfour hours . To maintainair purity it is necessary that th isimpure air shou ld be constantly replaced by pure air.

A savage living in a hut o f boughs, or a so ldier l ivingin a tent, needs to give no attention to ventilation, for an

abundant supply o f fresh air will easily work its way intosuch a rude habitation. The same may be said o f the log

but o f the p ioneer, heated with a capacious Open fireplace .But those who l ive in modern air- tight houses o f stone,brick, or wood must depend upon some systematic mechanical means by wh ich the needed supply o f air will be con

stantly and automatically furnished . Whena house is heatedby Open grates, the problem is practical ly so lved withoutfurther consideration, for the fireplace itself, and the widech imney connected with it, acts as a most efficient ventilatoras well as heater. The open grate is the most healthful o fall means o f heating. The radiant energy, fall ing upon the

walls,warms them, and they in turnwarm the room. The

consumption o f fuel is necessari ly large, but the saving in

BREATH - POISONED AIR “95

improved health and resistance to co lds and disease o f al l

sorts is very great.The character o f air contaminated by respiration may

readily be shownby two s imple experiments . The first experiment requires a bit o f candle, a wire, a deep, narrow glassjar or a wide- mouth bo ttle, and a piece o f tubing a foo t o rtwo in length . Either rubber o r glass tubing may be used, oreven a long dandel ion stem, or a small comstalk in l ieu o f

anything better. The wire is attached to the candle so thatafter it is lighted it may be let downto the bo ttomo f the jar.

Putting one end o f the tube in the,

mouth, place the o ther inthe jar, taking care that the end o f the tube reaches the bottomo f the jar. Now cover the top o f the jar as closely as possible, and breathe into it through the tube for half a minute,taking care to draw air into the lungs only through the nose,and breath ing it out only through the tube . By th is meansthe jar will be completely filled w ith air from the lungs . Keepthe top o f the jar covered , so that the impure air wh ich itcontains will not escape . A bit o f candle wh ich has previouslybeen l ighted so as to be ready fo r immediate use, is now letquickly down to the bottom o f the jar. Watch the flameclosely. It at once begins to diminish insize, becoming smallerand smaller, and finally goes out. It should be no ted that i fthe mouth o f the jar is left too widely open, draf ts may becreated wh ich may change the air o f the jar, and so permitthe candle to burn. This may be obviated by partly closingthe mouth o f the jar, i f necessary. Th is experiment showsthat the expired air contains someth ing wh ich is capable o f

ext inguish ing a burning candle . The candle goes out becauseo f the presence o f carbonic ac id gas in the o ut- go ing breath .

That the air wh ich will extingu ish a candle flame is alsoincapable o f supporting respiration is shownby the fo llowing

296 THE LIVING TEMPLEexperiment : After having filled a jar w ith air fromthe lungs,inthe manner above directed, put into it a small mouse, takingcare to cover the mouth o f the jar immediately after the mouseis dropped in. Very qu ickly the animal wil l show signs o f

great uneasiness . Its breath ing w ill become very rapid, and,i f fresh air is not admitted, it will soon become stupid, theninsensible, and unless removed, it w i l l speedily d ie . Frogs ,l izards, and insects will also die when deprived o f air, but

will l ive a much longer time thanwarm - blooded animals, astheir l i fe processes are so sluggish that they require muchless oxygen.

Fou l Air Outlets.

In the absence o f a fireplace, a special arrangement forthe removal o f foul air must be provided . Th is should beconstructed on the plan o f the fireplace,

‘

an opening nearthe floor connected with the chimnev or an upright ventilating shaft. The size o f the Opening must depend uponthe number o f people for whom air is to be supplied . An

opening o f two by twelve inches shou ld be provided for eachindividual . Th is wou ld require a space tenby twelve inchesfor five persons . It shou ld be remembered that th is must befree space. I f a grating is put over the opening, as isusually the case, the size o f the opening must be at least onehalf larger, or, for five persons, twelve by fifteen inches .Th is opening shou ld communicate as directly as po ssible withanupright shaft o f equal size, the top o f wh ich shou ld extendabove the roo f l ike a ch imney.

The Ventilating Shaft.The ventilating shaft should always be located in an

inside wal l, and, i f possible, it shou ld be placed next to a

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298 THE LIVING TEMPLEgas produced by the burning is left in the air, and mayaccumu late in such quantities as to produce deadly effects .The heaters sometimes used for burning natural gas are

Open to the same objection. Such heaters are o ften used fora long time w i thout ill effects, for the reason that there ai

ways happens to be left Open a door or a w indow wherebysufficient air is admitted to prevent immediate ill cou sequences ; but more or less injury is being continually produced, and sooner or later mani fests itsel f . Coal stovesfurnished with dampers are also a frequent source o f air

contamination.

The matter o f ventilation should be carefu lly consideredin the construction o f a house. I f the house is to be heatedby a furnace, a duct should be brought from out o f doorsdirect to the furnace to secure a supply o f pure air. The

furnace shou ld never be allowed to take air from the basement nor fromany part o f the house itsel f. Those who putin furnaces sometimes insist on taking the air from the hallor some other part o f the house as a matter o f economy.

This plan saves fuel, but at the expense o f health, and henceis the worst sort o f economy.

Venti lationof Sleeping Rooms.The thorough ventilation o f sleeping rooms is a matter

o f special importance. During the day the frequent opening o f doors secures anoccasional change o f air at least .During sleep, which constitutes about one third o f the totall i fe o f the average individual, the impurities wh ich mayaccumulate in a closed apartment may contaminate the air

to such an extent that a person coming in from out o f

doors w ill observe a distinct odor. Probably every readerhas at some time had anOpportunity to observe the pecul iar

SLEEPING ROOMS 299

fusty odor o f such a room. No person can stay any lengtho f time insuch a place without injury to health . The vital ityo f the body will be so weakened as to lessen its power to

resist d isease. The po isons o f the breath seem espec ially topredispose to consumption or lung tuberculosis, a diseasewh ich is yearly becoming more frequent.Post - mortem examinations show that nearly one half o f

those who l ive and die in c ities have at some time su fferedin some way from th is dreadfu l disease. Many recover, butone fourth o f all adu lts who die succumb to th is malady .

That the disease is largely due to the breathing o f impureair. through l iving indoo rs , is shown by the fact that thebest remedy yet discovered for consumption is an active outo f - door l ife. Many have recovered by exchanging the clo sehouse for a tent, and making a canvas but their abode fora year o r two , even during qu ite cold weather.

Draughts Not Necessari ly Dangerous.

The popu lar notion that draughts are dangerous, cer

tainly leading to the taking o f co ld; and that one shou ldnever sleep with a draught blowing uponhis face

,is re5pon

sible for much sickness and general vital weakness . Arctictravelers, so ldiers who l ive out o f doo rs, and consumptiveswho have been induced to adopt an out- o f - door l i fe, nevertake co ld because o f expo sure to co ld air during sleep .

One takes co ld , not by expo sure to co ld air, nor by suddencoo l ing o f the body, but by the slow coo l ing wh ich resultsfrom the evaporation o f water from a mo ist skin. Manya person has taken a fatal co ld as the resu lt o f the Openingo f a window in an overheated church , causing a draught o fco ld air to blow upon the overheated and perspiring bodieso f the aud ience. Even impure air is less dangerous than a

300 THE LIVING TEMPLEdraught o f co ld air when one is perspiring and not activelyexercising. Exercise maintains the circulation, and so pre

vents the taking o f a co ld . Impure air does its work insiduously, slowly undermining the constitution.

Sleeping inCo ld Air.

A personmay take co ld during the night, i f wh ile sleeping in an overheated room with a smal l opening for the

admittance o f air there may happen to be a change in the

weather or the wind, so that a strong draught o f co ld air

falls upon the overheated sleeper. To insure against co ldwh ile asleep, during the co ld season o f the year, it is onlynecessary to provide plenty o f blankets , woo len blanketsare preferable to qu i lts , and are more easily aired and

washed,— a warm woo len gown, a sleeping jacket or robe,and if necessary a flannel cap . The cap especial ly is necessary for persons whose hair is th in. A person so protectedmay sleep in a temperature below freezing without the

slightest danger . A warm sleeping jacket or robe is especial ly necessary for ch i ldren, who , inmoving about, are l ikelyto become uncovered during sleep, and thus take co ld. It

is dangerous to go to sleep in a warm sleeping roomwh ichis l ikely to become co ld before morning, fo r the obviousreason that the body is l ikely to be overheated and insuffi

ciently protected, and thus exposed to ch i ll suffic ient to

induce a severe co ld, evenw ithou t awakening the s leeper. A

co ld is o ften contracted in this way in sleeping cars, wh ichare o ftenmade veritable death - traps through the ignorance orcarelessness o f porters.

Dust Germs.

All dust is more or less dangerous . Examination o f the

lungs after death shows that wh ile these organs are in infants

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302 THE LIVING TEMPLEear, and mo st diseases o f the skin, are also attribu table togerms which are more or less constantly present in the air.

Exper iments seem to show that infection with these germsdepends very largely uponthe number with wh ich one comesin contact . The healthy human body is perhaps able to

defend itsel f against all forms o f germs, but there are few

people who are so healthy as to be able to resist an overwhelming number o f these misch ievous organisms . No one

canafford unnecessari ly to expo se h imself to infection.

How G erms Ki l l .Wh ile the smal lest o f all l iving th ings, germs are the

most deadly enemies o f l i fe to wh ich human beings are

expo sed. Their power for misch ief is ch iefly due to two

th ings : first, the great rapidity with which they grow underfavorable circumstances ; and second, their power to formdeadly po isons, so - called toxins and ptomains . Some o f

these germ po isons are more deadly than any o ther po isonsknown to man, being capable o f producing most powerfu lpo isonous effects in doses so minute as to be almost imponderable.

Each germ produces its own particular sort o f po ison,wh ich is capable o f producing characteristic effects. Somegerms, for example, produce narco tic po isons, o ther irritantpo isons, still o ther po isons wh ich paralyze, and wh ich maycause almost instant death to every l iving cell with wh ichthey come in contact. The elevation o f temperature whichoccurs in fevers o f various sorts is due to the presence inthe blood o f fever- producing po isons formed by the partieular germs wh ich are active in the individual case. The

processes o f ulceration, inflammation, and suppuration are

due to these germ - formed po isons .

BODY DEFENDERS 303

TheMarvelous Defenses o f the Body.

It is impo rtant to understand, however, that the healthybody is able to de fend itsel f against germs in a great varietyo f ways . For example , the skin is practically impervious togerms . The mucu s o f the nose , mouth , and intestines prevents the development o f germs , and to some extent destroysthem. The cells which cover the two thou sand feet o f lungsurface are constantlv engaged in capturing and destroyinggerms . As we have already learned, the wh ite cel ls o f the

blood and the serum o f the blood destroy germs when the

blood is pure . The lymphatic glands are active germ destroyers . The germ - destroying process is also carried onin the mill ions o f l ittle lymph - filled pouches wh ich dot the

mucous membrane o f the intestines . Ordinary germs canno tlive for any length o f t ime in contact with the l iving tissues,but when the body is deteriorated by wrong habits, such asimproper eating, overeating, the use o f tea,

f

eo ff ee, tobacco ,

and alcoho l , the breath ing o f impure air, by sedentary habits,and whatever serves to lower vital ity and tissue activity, thecells

,being no longer able to defend themselves , permit the

germs to enter and gain a foo tho ld . Having once enteredthe body, they may extend their ravages frompo int to po intuntil every organ is invo lved, and death occurs .

G erms Not a Direct Cause of Disease.

It thus appears that the cause o f germ disease is not thegerms themselves, but the weakening o f the body by incorrect habits o f l ife . A simple, natural li fe is the most eff ective .

means o f defense against germs . Nevertheless, i t is o f the

h ighest importance that we should avo id these agenc ies o f

death in every po ssible way. NO person shou ld throughcarelessness expose h imsel f to contact with germs by the

304 THE LIVING TEMPLEinhalation o f germ - laden dust or by contact with personssuff ering from infectious diseases . Doctors and nurses, inpursuance o f the duties o f their pro fessions, must o ften run

great risks, wh ich others are not justified in do ing. No one

can be certain at any time that the state o f his resistanceis such as to enable himto successfully endure contact witha large number o f viru lent germs . I f one is necessarily expo sed, the danger Of contagion may be greatly lessened byco ld bath ing, pure food, out- o f - door exercise, and o ther meanswh ich increase vital resistance.

How to Combat G erms.

F irst o f all , dust should be carefully avo ided. Housedust is particularly dangerous , as it general ly comprises agreat variety o f germs wh ich have been brought in fromthe street on the feet, wh ich have floated in with the air,

and wh ich have in other ways accumulated. Mere sweepingand dusting wi ll not rid the house o f dust. Sometimes theseprocesses merely serve to keep germs floating, and to in

crease the danger o f injury from them . The modern carpetsweeper shou id be substituted for the o ld- fash ioned broom,

so far as po ssible, at least, so as to avo id the stirring up o f

the dust . Dusters should be discarded they only whisk thedust into the air, and it quickly settles back againonwindowsills, furniture, window curtains, and doors , ready to be dislodged again. The dust should be carefully wiped up withdamp clo ths, which shou ld afterward be bo iled or burned, sothat the accumulated dust may be destroyed . Carpets shouldbe discarded and rugs substituted. These should be takenout o f the room, and beatenOr shakenat least two or threetimes a week, more frequently in dusty or muddy weather.

All sources o f air contamination with germs should be re

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306 THE LIVING TEMPLE1. Open doors and windows as widely as po ssible .so

as to allow the admission o f the largest possible amount Ofl ight and the freest circu lation o f air.

2 . R emove the o ld paper from the walls, and burn it.Wash the bare walls with strong soapsuds, and then applywh itewash to the ceil ing. Cleanse the woodwork with a so lutiono f fresh chloride o f l ime, one pound to the gallon.

3 . Remove the carpet from the floor, the bedding fromthe bed, and every o ther fabric from the room, and thoroughly disinfect thembefore replacing.

Ordinary scrubbing, wh itewash ing, and ventilation are

useful and necessary, but are not sufli cient. D isinfection isrequ ired . One o f the most convenient and eff ective meanso f disinfection is fumigation by the burning o f common sulphur. The fo llowing is the best method o f do ing th is

Into a tub or a large dishpanpour water to the depth o f

an inch . Place inthe vessel two bricks laid flatwise and neartogether. Set upon the bricks an o ld iron kettle. Put intothe kettle a proper quantity o f flour o f su lphur mixed with an

equal quantity o f pounded charcoal . The amount required isfour pounds for each one thousand cubic feet o f air. Mixwith the sulphur and charcoal a few pieces o f newspaper.

Before the sulphur is lighted, all clo th ing and o ther articlesin the room should be so disposed as to allow the fumes o fthe su lphur to come in contact with them to the fullest extent .The efficiency o f the fumigation is also very greatly increasedby saturating the walls, and everything the room contains,with steam. Th is may be very readily done by bo il ing watervigorously upon a stove in the room for an hour or two

previous to l ighting the sulphur. Dry sulphur fumes willdestroy growing germs, but not the dried spores wh ich maybe co llected upon walls and in cracks and corners. When

ROOMDISINFECTION 307

all is in read iness , l ight the sulphur, and leave the room assoon as it is evident that it is go ing to burn well . I f the

door o f the roomcommunicates with o ther rooms, the crackaround the door must be tightly closed by pasting th ick paperover it. The room must be kept closed for twenty - fourhours, at the end o f wh ich time it should be opened, and leftto air for ano ther twenty - four hours, when it may be con

sidered thoroughly disinfected.

”

Disinfectionwith Formal in.

The fo llowing is an efficient method o f room disinfectionwith formal in, a new and very powerful dis infectant, wh ichis somewhat more convenient in use than is sulphur, and isalso more efficient :The d is infection o f rooms with formaldehyde (the gas o f

the l iqu id formalin) is easy, inexpensive, thorough, and qu itepreferable to other methods in private homes, as it does notdeco lorize nor inj ure the most delicate fabric.The windows , doors, and cracks shou ld be sealed by strips

o f paper made to adhere with starch paste. Books shou ld besuspended by their covers ; cloth ing, etc., being hung loo selyona line inthe room .

To insure more thorough disinfection, the room may besaturated with steam before the introduction o f the gas, byvigorously bo i l ing an open pan o f water in the room, and

sprinkl ing with water the art icles most infected . All vesselscontaining water should be removed fromthe room, however,before beginning the disinfection.

F ive ounces o f commercial formalin are required for the

disinfection o f one thousand cubic feet o f air space. The

amount required for the room can be easily determined bycalculating the cubic contents by multiplying together the

308 THE LIVING TEMPLElength, breadth , and height, and dividing by Allow5 ounces for each cubic feet. Suppose, for example,the cubic contents o f a roomto be cubic feet 15 ounceso f formalinwou ld be requ ired . The process is facil itated byadding one - fourth dram o f bo rax to each ounce o f formal in.

Formaldehyde may be produced by s imply heating the

formalin in the room, after having carefully pasted up the

cracks around the windows and about the door, after closingit, so as to retain the disinfecting vapors as long as possible.The l iquid may be inj ected into the room by means o f

the ordinary Davidson’s syringe. The l iquid may be pumpeddirectly fromthe bottle by passing into it the supply tube o f

the syringe. Care should be taken to avo id inhal ing the

fumes, as they are decidedly irritating, although not directlypo isonous .

The best method o f vaporizing fo rmal in is the fo llow ingPlace inthe middle o f the rooma wide, th ick board . Place onthe board a half - inch layer o f sand, and on th is lay a coupleOf bricks wh ich have been placed in the fire until quite hot.Pour the formalin qu ickly into a tin pan, set th is upon the

bricks, and quickly leave the room, or the pan containing theformal inmay be placed upon a lighted kerosene stove. An

o ld pan is better for the purpo se, if it does not leak, as thevessels used for evaporating the formal in w il l certainly bespo iled, since the heat will continue long after the formal inhas evaporated, it being unsafe to enter the roomto turndownor remove the kerosene stove . Close the door tightly, and

paste up the cracks at once.Special apparatus which has been suggested by Dr. F . G.

Novy affords the most reliable resu lts . Th is cons ists o f a tincan, inwh ich the formalin is bo iled by means o f a gas jet,kerosene lamp, or kerosene stove beneath it. This lamp is

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310 THE LIVING TEMPLE4 . Expose fo r several hours , ina clo sed box, to the fumes

o f burning su lphur. Air thoroughly afterward, and wash .

”

Disinfectionof the Hands.

The disinfection o f the hands is a matter wh ich shouldreceive daily attention. Fortunately, th is is not a difficu ltmatter. Recent experiments have shown that ordinarypo tash soap is one o f the verv best disinfectants . For disinfection o f the hands it 18 only necessary to smear themby rubbing with a cake o f yellow soap wh ich has beendipped in warm water. The soap should be thorough lyrubbed in for ten or fifteen minutes, and should then bewashed Off with hot water, and the hands thoroughly rinsedwith pure water and dried . Ordinarily, simply wash ing the

hands with strong hot soapsuds prepared from laundry soapis suflicient, but when the hands have been expo sed to someinfectious material , such as the discharge from a suppuratedwound , or by contact with o ther infectious matter, theyshould be disinfected inthe special manner indicated.

D isinfection with soap is also important in the care o f

fever patients . The who le skin surface o f patients sufferingfrom typho id fever inparticular should be carefully cleansedwith soap daily. The soap may be rubbed over the who lebody inthe manner directed, thenafter tenor fifteenminutesit shou ld be washed o ff with a cloth dipped inwarm water.

Spec ial attention should be given to those parts o f the bodylikely to be contaminated with the bowel discharges . Theseparts shou ld be thoroughly dis infected with soap after everymovement o f the bowels .It should be remembered also that the air germs with

wh ich we come in contact accumu late in the cloth ing and

upon the body. They also lodge in the mouth, under the

SUNLIGHT A DISINFECTANT 311

nails, and accumulate, sometimes even mu ltiplying in the

creases o f the ° body, that is, beneath the arms , in the gro ins,etc ., wherever the skin becomes mo ist ; hence the importanceo f giving daily attention to the cleansing o f these parts.

Soap as a D isinfectant.

As stated above, soap has been shown to be one o f the

best o f disinfectants . The disinfecting power o f soap isdue to the alkal i wh ich it contains . Potash soaps are moreeff ective thansoda soaps . Greensoap, wh ich may be obtainedat any drug store, is excellent, for the purpose. There isnoth ing, however, superior to ordinary so ft soap, such as isused for laundry purposes . Good, strong laundry soap o f

any sort may be relied upon. SO- called antiseptic soaps ,containing carbo l ic acid , tar, and o ther substances, have beenshownby experiment to be no more eff ective as a disinfectantor cleansing agent than ordinary good soaps . Oily soapsare

'

not efficient for disinfecting purpo ses . Care should betaken to thoroughly remove all traces o f the soap by thoroughly rinsing the hands in so ft water, or better still , washing in a running stream. The latter is the only really satisfacto ry method o f cleansing the hands .

Sunl ight and Diffused Daylight Destroy G erms.

Nature ’s great disinfectant is sunl ight . It is a mo st interesting fact that th is wonderfu l sunl ight, wh ich promotesthe growth o f usefu l plants and sustains animal l i fe, at thesame time destroys by its very brightness all sorts o f germswh ich are brought in contact w ith it . It is th is fact alonewh ich renders the earth habitable . Germs develop w ith suchmarvelous rapidity that they would qu ickly overwhelmus bytheir very numbers if not constantly destroyed by the sun.

312 THE LIVING TEMPLEA little computationw il l readily show th is . Some germs arecapable o f such rapid mu ltipl ication that theymay doubleevery fifteenminu tes under favorable conditions o f temperature and food supply . Estimate the number o f germs wh ichmight be produced in a single day o f twenty - four hours, o r

ninety - six doublings . The number wou ld be more thanthirty - two thousand bill ion bil l ions

, or su fficient to covereighty thousand square mi les a foo t deep, o r fill a space o f

more than fifteen cubic miles . The increase o f a minuteorganism occupying a cubic space o f not more than one

twenty - thousandth o f an inch to such prodigiou s magnitudeis beyond comprehension, and practically canno t o ccur ; forwh i le the germmay grow at th is immense rapidity for a shorttime, the po isons wh ich it produces become destructive to

itself. The material upon wh ich it feeds is also exhausted,so that its growth ceases .

Doubtless all have noticed the fact that mo ld grows during the night and in dark, damp cellars . Bright sunl ightqu ickly destroys germs , mo ld, and other parasitic o rganisms .D iffused daylight does not act nearly so rapidly, but aecompl ishes in the course o f a few hours what bright sunl ightis capable o f do ing in a few minutes . It is clearly evident,then, that in order that our houses shou ld be kept free f romgerms, they, l ike our bodies , should be made fu l l o f l ight.The shutters shou ld be opened, the curtains raised, and the

l ight admitted to every room in the house, closets included,so that the disinfecting power o f l ight may be exerc ised inevery nook and corner o f the dwell ing.

Although these minu te organisms are growing about us

ingreat numbers they are for the most part so mingled w itho ther gro sser matters that they are h idden from sight.A powerfu l micro scope is necessary to reveal the individual

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314 THE LIVING TEMPLETake one o f the po tatoes from the cooker, and care

fully cut it inhalves , protecting it as much as possible fromthe air. Do not bring the po tato in contact with the table orany o ther object. Avo id turning the cut surface upward .

Raise the glass bowl , place the two halves upon the plate,with

.the cut surfaces ~ upward, turn the glass bowl over

them, and pour bo i l ing water to the depth o f a quarter o f

an inch on the plate . Cover all with a black cloth , and keepin a moderately warm place. After two or three daysmake a carefu l inspection. I f the work has been carefu llv

done, no change will be noticed in the potato . The cut surfaces will remainperfectly wh ite and clear. I f the cleansinghas not been thoroughly done, o r i f su ffi cient pains hasnot been taken to avo id infection, a wh ite, green, yellow ,

bluish , or reddish growth will be found spread over the cutsurface o f the po tato . The co lor o f the growth will dependupon the part icular variety o f mo ld or yeast wh ich happensto have come in contact with the po tato . If the surface o f

the potato remains wh ite and clear, germs may be plantedby co l lecting dust from a window sill, the pantry, and fromvarious other places and transferring the dust by means o f

a knitting needle to the center o f the potato . The knittingneedle should be first bo iled, then the end should be dippedinbo i ling water to mo isten it. When th is is brought incon

tact with the dust wh ich it is desired to plant, a portionwilladhere. The adhering particles may be rubbed upon the

center o f the potato . A mere touch is all that is requ ired.

Sometimes several different kinds o f germs will be plantedat once in th is way, and the growth will be mixed ; at o thertimes a pure culture wil l be obtained.

The po tato may be inoculated with sal iva germs by first

GERMS 315

touch ing the tip o f the tongue with the end o f the knittingneedle after it has been dipped in bo i l ing water or passedthrough a flame.A very great variety o f germ growths may be obtained

in th is way, some o f wh ich are very curious and interesting.

A remarkable growth wh ich sometimes appears is brightred in co lor, and it grows very rapidly. The same germis sometimes found inmilk wh ich has been set overnight .There may be little red patches scattered here and there overthe surface o f the mi lk , or the who le may have acquireda red co lor. One variety o f red germs grows upon bread,rice, and other farinaceous substances . In Germany thereis a church where these germs abound . Bread expo sed inthe church is the next morning found to be co lored red asthough smeared with blood . This fact has been takenadvantage o f , and the appearance is claimed to be supernatural, and is called the miracle o f the bleeding bread .

Thousands visit th is musty o ld church annually to witnessa miracle which can at any time be reproduced in the laboratory. Some years ago the author received from a gentleman residing in the West a specimen o f rice wh ich wascovered with these germs , wh ich appeared overnight, greatlyto the astonishment o f the household .

Another method o f cultivating germs is the fo llowingTake an ordinary wide -mouth bo ttle . Put into it a table $

spoonful o f wh ite o f egg. Put a cork in the mouth o f the

bo ttle. Put the who le in the oven, and bake for hal f an

hour. The wh ite o f egg should be coagulated, but shouldnot be browned or burned . To avo id overbaking, it is agood plan to bake the bottle for an hour before addingthe wh ite o f egg, then return to the oven until the egg iscoagulated . Material from diff erent sources may now be

316 THE LIVING TEMPLEtransferred to the surface o f the egg in the bottle by meanso f the steri l ized knitting needle, as before directed . In

passing the needle into the bottle, the mouth o f the bo ttleshould be held down to prevent the entrance o f germs . On

withdrawing the needle, the co rk should be introduced wh ilethe bo ttle is still held mouth downward, and the bo ttle shouldthen be put in a warm place. Ointment bo ttles ho ldingtwo or three ounces are convenient for th is purpo se . Theycan be easily c arr ied in the pocket, thereby keeping themwarm by means o f the body heat . During the night warmthmay be maintained by binding the bottles to some part o f

the body, o r wrapping them up with a j ug filled with waterat about 100°

F . It will be found very interesting to noticethe di ff erent modes o f growth o f the di ff erent varieties o f

germs, and the di ff erences in co lor and odor wh ich characterize them. Care must be taken, however, not to becomeinfected, as it is po ssible to come in contact in th is way withsome very active and virulent germs . Dangerous germs shouldnot be handled inth is way.

Are G erms Usefu l ?We hear so much about the deadly work o f germs, we

are qu ite likely to sometimes ask ourselves the question, Whywere these pernicious organisms created ? forgetting thatwhile germs are constantly exercising their banefu l activityin the destruction o f human l i fe, they are equally active incarrying forward many natural processes wh ich are moreo r less essent ial to the maintenance of animal and vegetablelife. It is through the action of germs, for example, thatmultitudes o f animal and vegetable forms o f l ife which are

constantly dying are reduced to dust. By their work in theso il, material is prepared for the nourishment o f plants. Many

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The Skin and the Kidneys.

HESE two o rgans are so very much alike, though quiteremote from each other, that they may properly be

considered together, as their functionand even their intimatestructure are very similar. Bo th el iminate water in consid

crable quantities , and bo th remove from the blood acid and

sal ine substances and various po isons . The hygienic ru leswh ich apply to one organ are also appl icable to the other.

One who will take care to maintain a tho roughly healthyskinwill be l ikely to have healthy kidneys also .

The Structure o f the Skin.

The outer covering o f the body temple is remarkablyadapted to its pro tection. When viewed with a microscope,its surface is found to be made up o f seve ral layers o f hornyscales, wh ich form a protective layer that is a poo r con

ductor o f heat and electricity, but affords a considerabledegree o f resistance to the entrance o f foreign bodies, thebites o f insects, and the introduction o f po isons . It alsoprotects aga inst the

‘

entrance o f germs . Beneath th is layerare found the active port ions o f the skin, glands, nerves,and blood vessels, by wh ich are performed the various functions that are carried . on by th is remarkable organ. Of the

glands, there are two kinds, we may perhaps say three.They are the perspiratory, or sweat, glands, consisting o f

a long tube leading from the surface to the deeper layerso f the skin, ending in a l ittle co i l . The walls o f these tubesare filled with blood vessels, and, spread out, would cover

318

THE TEMPERATURE SENSE 319

a surface o f ten or eleven thousand square feet. Theseglands secrete water containing salt and various waste substances . Under certain conditions, the sweat may also con

tain a slight amount o f ac id . Under o rdinary conditionsthese glands pour out perspiration upon the skin at the rateo f about one and a half ounces per hour. H eat and exer

cise may increase their activity to more than forty times theord inary rate.There are also found in the skin small glands wh ich

secrete fat. This is poured out uponthe skinas a protective.The fat glands also probably to some extent act as purifiersof the blood by removing wastes .Here and there are found l ittle pockets in the skin from

wh ich grow the hairs, wh ich, l ike the nails, are hardenedgrowths fromthe skin.

The skin is very rich in blood vessels, the capillaries o f

wh ich, by a pecul iar arrangement o f the skin structures,are made to l ie between bands o f muscular tissue. These,under some circumstances , are able to contract and compress the vessels insuch a way as to almost completely emptythem.

The Temperature Nerves.

The skin is a most remarkable structure inthe large number and variety o f the nerves wh ich it contains. It receivesspecial nerves for its glands, o thers for its blood vessels,nerves wh ich appreciate pain, pressure nerves, the tactilenerves, wh ich enable us to recognize the locationo f any partwh ich is touched, and the temperature nerves o f two kindsthe so - called hot and co ld nerves . There are at least seven

or eight d ifferent kinds o f nerves in the skin. As several

320 THE LIVING TEMPLEo f these will be considered elsewhere, we will here consideronly the temperature nerves .

By the aid o f the temperature nerves , the skin becomesl ike the eye, an o rgan by wh ich it is possible to recognizel ight . The skinmay in a certain sense be considered an

extended eye. Some lower animals possess no other eyesthan their skins, wh ich are, however, extremely sensitiveto l ight. Th is function o f the skin is quite generally overlooked. Its importance can scarcely be appreciated unti lwe have learned someth ing more o f the nature o f l ight, oneo f the most wonderfu l o f all the forces with wh ich we are

daily in contact. A word further, however, in reference tothe thermic nerves .There are two kinds o f temperature nerves, as can be

easily demonstrated by touch ing the skin w ith hot and co ldpo ints . It w i ll be found that the hot po ints are felt at certainplaces and the co ld po ints at certaino ther places . Thoseparts o f the skinwh ich are sensitive to co ld are not sensitiveto heat, and vice versa . These hot and co ld areas are, o f

course, very small, and can only be detected by very careful observat ion. The information communicated by the therm ic nerves is relative rather than positive . An object is feltas co ld when it has a lower temperature than the skin or

some other object wh ich has j ust be fore been in contact withthe skin. In th is way one hand may be made to report anobject as warm, wh i le the o ther hand repo rts it as coo l orco ld . Very hot and very co ld objects are not felt as such ,but give rise to impressions o f pain. Temperatures nearthat o f the body are said to be neu tral , because they do notstimulate either the hot or the co ld nerves . The skin ismore sens itive to co ld thanto heat, and co ld is more quickly

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322 THE LIVING TEMPLEAl l these visible and invisible rays are associated with the

sunbeam, and exert a powerfu l influence uponhumanbeings,as well as upon animals and plants . The powerfu l stimulating eff ect o f l ight is shown by its influence upon vegetation in the spring.

Unquestionably, the civil ized portion o f the human racesuff er greatly because o f their exclusion from the influenceo f the sun’s rays by th ick and dark - co lored clo th ing, and

by dwell ing so much indoors . Th is evil shou ld be remedied,so far as po ss ible, by out- o f - doo r l i fe and frequent exposureo f as large a portion o f the body as possible to the activeinfluence o f the sun’s rays, by swimming in the open air, bymeans o f the sunbath , the air bath, and the sand bath . Everyschoo l, and when poss ible , every home, should have con

nected with it a large out- o f—doo rs gymnasium, inwhich the

benefits o f the sun’s rays may be enjoyed inthe summer time.Sun rooms should also be connected with every home, wherethe beneficial effects o f l ight may be enjoyed to the fullestextent possible, as one means o f counteracting the deteriorating influence o f civil ized modes o f l i fe.

SkinTraining.

An enormous amount o f time is devoted to the trainingo f the hand, the eye, and the brain, but the training o f the

skin is seldom thought o f . Nevertheless, a wel l - trained skinis more essential to heal th than almost any o ther kind o f

bodily culture. The neglect o f the sk inmust be regardedas the foundation cause o f a large number o f chronic maladies . It may almost be asserted that a man who will keeph is skin in a thoroughly healthy conditionmay defy almostany known disease. The experienced horseman knows very

THE DAILY COLD BATH 323

well the impo rtance o f attending to the skin o f the animalunder his care . A horse wh ich has a h idebound skin, withthe hair dry and rough , is by th is fact alone known to be

in a state o f disease . A manwhose sk in is h idebound, withthe hair dry and dingy, du ll and l i feless , inappearance, showsby th is fact that his who le body is in a state o f disease .

A healthy skin is warm, sl ightly mo ist, smoo th, reddensqu icldy when rubbed or expo sed to the action o f hot or co ldwater, is supple and elastic, perspires readily under exer

cise o r the applicationo f heat, and is free frompimples, cruptions, and disco lorations .To maintain th is condition, the skin must be subjected

to daily bath ing and grooming. H orsemen rub and groomtheir charges daily . W i ld and domestic animals left free inthe field habitually groom themselves by vigorous rubbingagainst trees or o ther objects . Hunters are famil iar w ithth is fact, and o ften secrete themselves near a rubbing tree,as a means o f getting an easy sho t at their game. Man,o f all animals, neglects to groom h imsel f, and th is is especially true o f civil ized man, fo r, as is well known, the savageand hal f - civilized nations from time immemorial have practiced rubbing o f the body as a means o f maintaining health .

TheMorning Bath.

A daily bath shou ld be taken regularly on rising. The

temperature o f the water shou ld be co ld, or at least coo l ,so that a strong reactionmay be produced. The appl icationshould be brief , not more than half a minu te to one or two

minutes at the longest, and shou ld be fo llowed by qu ickdrying and vigorou s rubbing w ith the towel . The lower thetemperature o f the water, the shorter shou ld be the durationo f the bath . The purpo se o f the morning bath i s not clean

324 THE LIVING TEMPLEl iness, although it aids inkeeping the skin clean, but is skingymnastics o r training. When very co ld water is appliedto the skin, there is a sudden contraction o f the blood ves

sels . Th is is qu ickly fo llowed, after the application, especially when the skin is tho roughly rubbed, by a dilatationo f the vessels o f the skin, wh ich cau ses reddening o f the

surface and a feel ing o f warmth , though the skinmay stillbe coo l , and a general sensation o f buoyance, exh i laration,and vigor.

Th is so rt o f bath is a real exercise or vasomo tor gymnasties for the skin. When taken daily, the nerves and vessels o f the skin are maintained in so healthy and vigorousa state that they are able qu ickly to react whenexpo sed to theco ld, thus avo iding the injurious effects wh ich fo llow slightexposure, and inmost persons give rise to what is commonlyknownas

“ a co ld ,” a conditionwh ich not infrequently servesas an introductionto pneumonia, consumption, chronic catarrho f the nose, throat, o r chest, rheumatism, and various othermaladies . Persons who practice daily co ld bath ing are l ittlesubject to co lds .The idea that the daily bath is debi l itating and inj urious,

and especially that co ld baths are weakening and dangerousand lead to consumption, etc ., is entirely an error. It isonly the abuse o f the bath that is to be condemned. A

short co ld bath taken in a warmroom,fo llowed by vigorous

rubbing and exercise until a good circu lation is established,has never been known to injure any person; but care mustbe taken to secu re prompt and thorough reaction. I f the

hands and feet continue co ld for some time, or the headaches , the bath should be shorter, the rubbing more vigorous, or perhaps the exerc ise shou ld be continued for a

longer time. By degrees the abil ity to react improves, so

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326 THE LIVING TEMPLEthe regulations impo sed upon the ch i ldren o f Israel by Jehovah throughMoses . In the performance o f their daily service in the temple, the priests were requ ired to maintain the

mo st scrupulous cleanl iness by frequent baths and by cleansings o f various so rts . The Egyptian priests bathed in co ldwater four times daily. The prophet Ezekiel says, Thenwill I sprinkle cleanwater uponyou , and you shall be Cleanfrom all your filthiness.

”Said $ob, “

I f I wash me w ithsnow water, and make my hands never so clean,” recognizingthe fact that so ft water is the best o f cleansing agents . The

apostle Pau l exhorts the Co rinth ians, Let us cleanse our

selves from all filthiness o f the flesh and spirit, perfectingho l iness in the fear o f God. 2 Co r. 7 : I . It is as muchone’s duty to maintain a clear sk in as a clean consc ience.There is unquestionably an intimate relation be tween the

two , and we are assured that cleanl iness is next to godl iness .” A famous divine, on being asked on wh ich side o f

godliness cleanl iness should be placed, wisely repl ied, On

both sides .”

The cleansing bath is preferably taken at night, justbefore retiring. Th is lessens the danger o f tak ing co ld, for thecleansing bath, in order to be thoroughgo ing, must be takenat such a temperature as will induce perspiration. A personwhose occupation is not sufficiently active to produce vigorousperspiration daily should secure a good sweat at least twicea week, and, better, three times. Sweating need not be prolonged more than ten or fifteenminutes, and even a lessertime will be found beneficial . Sweating is necessary to relaxthe skin, to fill the blood vessels, to excite the respiratoryglands to activity, and thus prevent their becoming pennauently inactive by disease, and so ftens and loo sens from the

THE CLEANSING BATH 327

skint he accumulated waste and po isonous substances whichhave been separated from the blood by the sweat glands anddepo sited uponthe skin.

The cleansing bath may consist o f either a full bath, a

vapo r bath , a wet- sheet pack, o r any convenient form o f

sweating bath, the methods o f tak ing which will be founddescribed in the chapter devoted especially to baths .

H ow the Temple is Warmed .

S we have already learned , there is a slow combustiontaking place inthe body all the time by the burning o f

the food . The several food elements starch, sugar, fats,albumins, and even vegetable acids furnish fuel for the

maintenance o f the bod i ly heat . Of the several different kindso f fuel - food, fats furnish the largest amount o f heat . The

body requires, per diem, about ten thousand heat units ; thatis, about as much heat as would be required to raise the temperature o f ten thou sand pounds, or five tons, o f water one

degree in temperature. Each ounce o f fat produces aboutone thousand heat units, or heat enough to raise a thousandpounds o f water one degree in temperature ; hence, the totalamount o f heat requ ired for the body would be producedby ten ounces o f fat . An ounce o f starch, sugar, or albumin produces abou t half as much heat as an

'

ounce o f fat,or five hundred heat units. Hence tw ice the amount o f thesesubstances would be needed, or twenty ounces.

The Amount o f Body Heat Produced.

The amount o f heat required depends upon the amounto f clothing worn, upon the temperature o f the surroundingair, and to some extent upon the amount o f mo isture con

tained in the air ; hence, there must be a . constant regulationo f the heat functions o f the body so that the temperatureo f the body may be maintained at the ri ght po int, which isat about one hundred degrees, neither falling much belownor rising much above the normal temperature. The ordi

328

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330 THE LIVING TEMPLEbe remarked, however, that the sugar wh ich is found in

the ju ice o f fru its and o ther natural sugars , is, when takenin its natural state, not only a complete and perfect substitute for starch, but has an advantage in that it is alreadycompletely d igested, and ready fo r immediate absorption.

This remark does not apply to the cane sugar o f commerce,for reasons given below .

Albumin is not a good fuel - food, for the reason that itcanno t be readily stored in the body, as can starch and fat.These latter elements, when taken in greater quantities thaniieeded for immediate use, are stored in the l iver and the

muscles in the form o f glycogen or animal starch ; but i ftaken in still greater excess

,are stored as fat beneath the

skin and in o ther convenient places . Albumin, i f taken ingreater quantity than is needed for the repair o f muscles,nerves, and o ther l iving parts, is by partial burning convertedinto uric ac id and other very po isonou s substances, tissuecinders , wh ich cause rheumatism, nervousness, neuralgia,Bright’s disease, and a great variety o f maladies .Th is error is almo st unavo idable whenmeat is freely used

as a food . Meat eaters nearly always consume much too

large a quantity o f albumin or pro teid, and hence are sub

ject to rheumatism,gout, and o ther diseases wh ich arise from

uric acid po isoning. Dr. Haig, aneminent English au thority,has by a long series o f experiments, extending through manyyears, clearly demonstrated the co rrectness o f th is view.

Cane sugar is not a goo d fuel - food, for the reason thatwhen taken in evenmoderate quantities it irritates the mucous membrane o f the stomach, and gives rise to catarrh and

chronic inflammation o f the stomach, wh ich may extend to

the smal l intestine, the l iver, and o ther parts . Its large use

BODY HEAT 3 31

gives rise to diabetes, rheumatisminelderly persons, to ricketsin ch ildren, and indigestion in all classes . Cane sugar isfound ch iefly in grasses and vegetables . It is excellent foodfor cows, but not well adapted to human use .

Regu lationof the Body Heat.We have already learned that the l iver stores up in itself

a large part o f the starch that is taken at each meal , do l ingit out in small do ses as the body requ ires it for use as fueland in wo rk. In th is function we have a wonderfu l il lusfration o f the divine intell igence displayed in the body inthe continual and momentary provision for its needs . In

addition to th is method o f heat regu lation, a wonderfullyinteresting arrangement

,i s prov ided, whereby the process o f

heat-making wh ich is carried forward in the,

muscles, thech ief source o f heat, is regu lated by certain nerve centersin the brain and spinal co rd. Spec ial nerves connect thesecenters w ith the muscles , so that the process o f heat production is under constant and abso lu te contro l . When the

body is exposed.

to the influence o f co ld air or co ld water,or is inany way coo led so that the temperature o f the bloodis lowered, even in the sl ightest degree, nerve centers in the

brain recognize the lowered temperature, and immediately excite increased act ivity in the

.

heat -making organs .An ordinary thermometer is so sensitive to heat that

the tip o f the finger placed upon the bulb will cause the mercury to begin ascending at once . A body thermometer o f

the kind wh ich is used by physicians in taking the temperature o f patients is stil l more sensitive . But the heatcenters in the brain are far mo re sensitive than any thermometer, detecting the sl ightest changes in the tempera

332 THE LIVING TEMPLEture o f the bloo d, and adj usting the heat -making processthereto .

These heat centers are also influenced by impressionso f heat or co ld made upon the surface o f the body throughthe action o f the temperature .nerves wh ich are connectedwith them . A sharp, co ld impression, for example, causesthe nerve centers to immediately start the heat -mak ing pro cesses in ant icipation o f the coo l ing o f the blood before thecoo l ing has taken place . S imi larly, a very hot appl icationto the skin causes a lessening o f the heat produ ction, and

before the appl ication has been continued long enough to

raise the body temperature. This fact is exceedingly interesting, and is constantly made o f practical use by lumbermen,who, whenworking in the woo ds in the winter season, finding their feet in danger o f freezing from the intense co ld,o ften remove their boo ts and stock ings, and quickly rub theirfeet with snow, with the result that the feet are qu ickly warmedby the reactionand the local increase o f heat wh ich is therebyproduced .

Short, very hot appl ications are sometimes made to the

skin in case o f fever, as a means o f lessening the heat production, when for any reason co ld applications cannot beused .

The Cause of Chill .

When the coo l ing o f the body is continued to such apo int as to produce a considerable fall in the temperatureo f the blood, a ch ill is u sually produced. Sh ivering consistsin a rapid contraction o f the muscles, in wh ich nearly allthe muscles o f the body participate. As muscular act ion isalways accompanied by heat production, th is is an automatic

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3 34 THE LIVING TEMPLEto the sk in causes it to become pale at once by contractiono f the vessels, whereas a hot appl ication causes reddeningo f the skinby dilatation. The face and even the who le sur

face will be flushed and red when the body is exposed to

a warm atmosphere, because o f the general dilatation o f

the surface vessels . By these changes in the c ircu lation o f

the skin, the heat lo ss may be increased to three or four timesthe normal amount, or diminished in l ike proportion.

Cool ing o f the Body by Perspiration.

Another very interesting method by means o f wh ichthe heat loss is mod ified is the regu lation o f the action o f

the sweat glands . By the evaporation o f the sweat a largeamount o f heat is carried o ff . In the evapo ration o f one

pound o f water as much as one thousand heat units are

absorbed ; that is, as much heat is consumed in the evapo

ration o f a pound o f water as wou ld be required to raisehal f a ton o f water one degree in temperature . About twoand a hal f pounds o f water are evapo rated from the skindaily, representing a heat loss o f abou t two thousand fivehundred heat units , o r one fourth o f the entire amount o f

heat generated inthe body. The amount o f water throwno ff

by the sweat glands may be increased by exerc ise and exposure o f the body to heat, and hence by th is means the heatloss through evaporationmay be greatly increased .

The remarkable arrangements for the regu lation o f heatproductionand loss are among the most interesting and neces

sary phenomena o f l i fe, and demonstrate in a mo st strikingmanner the presence o f an intell igent contro l o f every bodilyfunction in the interests o f the general wel fare o f the body.

S imilar provision is made for the lower animals which belong to the warm - blooded class , though no t altogether in the

FEVER 335

same way. In flesh - eating animals the skin does not sweat,but the blood is coo led by the evapo ration o f mo isture fromo ther su r faces . In the dog, fo r example, this evaporationtakes place from the surface o f the lungs . Th is is why adog pants when overheated either by exercise or by hot air.

By the act o f panting, the air is rapidly passed out and in

the lungs, and so by the evaporation o f mo isture coo ls theblood . The common house cat has large and active sweatglands on the so les o f its feet.So - cal led co ld - blooded animals, such as fishes or frogs ,

have but little power to regulate their temperature, and

consequently assume a temperature near that o f the wateror air with wh ich they are surrounded . Ch ildren and agedpersons have less power to regu late their temperature thanhave healthy adults . In o ther words, they are mo re nearlyl ike co ld - blooded animals , and hence requ ire special care toprevent injury from extreme coo l ing o r overheating o f the

body .

Fever.

In fever, the heat centers are disturbed by the po isonswh ich are c ircu lating inthe blood, and insuch a way that heatproduction and lo ss are not so perfectly contro lled as inhealth . In some fevers, as , for example, in typho id fever,the body seems to establ ish a new standard o f temperatureat abou t 101° to 102

°F ., or 2

°

to F . above the normal .Let us see the reason for th is .W ith ina few years a remarkable fact has beendiscovered

that aff ords still ano ther il lustration o f a divine intell igencein the body, and the constant exercise o f a beneficent willin defending the body against the enemies o f l ife, as wellas in the carrying forward o f the ordinary funct ions. It

336 THE LIVING TEMPLEhas been ascertained by experiment upon animals and obser

vation on human beings that elevation o f the temperatureo f the blood is one o f the most eff ective means o f destroying the disease germs which are present in the body in fever.

In the exact adaptation o f the processes o f heat productionand perspiration to the changing temperature o f the sur

rounding atmo sphere and the varying conditions o f the body,we have a most marvelous evidence o f an intell igent presence,a most beneficent care . These processes are abso lutely beyondthe contro l o f the humanwill . It is quite impossible for one

to raise the temperature o f his body one hal f a degree by an

effort o f the will . One cannot by mere th inking cause a perspirationto appear uponhis brow, nor canhe arrest perspiration by commanding the skin to cease its activity. One can

contro l h is muscles, at least a part o f them, by an effort o fthe w ill, but the sweat glands and heat - producing organs areas much beyond the contro l o f the will as are the heart, thestomach, the l iver, and most o f the other vital activities ; yetthese heat - regulating functions are all contro lled with a nicetywh ich is altogether beyond our comprehension. A change o ftemperature o f one degree, or even less, necessitates a readjustment o f the process o f heat - making and the throwing o ff

o f heat. The Opening o f a door or a window, the opening or

closing o f a register, necessitates a change in the finely balanced adjustments whereby the body temperature is maintained at the normal standard.

In the presence o f such evidence o f d ivine care and protection, who can doubt that the Creator o f al l th ings is intimately, constantly, and personally interested in each one o f

the creatures he has made. We are thus continually remindedthat the God revealed to us innature, as well as inthe inspiredWord, although but dimly recognized by the Athenians o f o ld,

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The Clo thing o f the Body.

HE natural clo th ing o f the body is the sk inand the hair.

Th is is true o f manas well as o f other animals . Sav

age tribes who l ive in the mi ld cl imate to wh ich man isnaturally adapted, find little o r no cloth ing necessary fo r

either health o r comfort .Civil ized man requ ires cloth ing bo th for pro tection and

to satisfy the demands o f modesty . Cu stom goes farther,and finds in cloth ing a means o f body decoration or o rnamentation, even go ing so far as to change the formo f various po rt ions o f the body, producing the most cruel and

h ideous deformit ies , and o ften w ith the most disastrousresu lts .

Protection o f the body by clo th ing is requ ired, first toprevent too rapid a lo ss o f the body heat , and second, tosh ield the body from the chemical rays during expo sure tointense sunl ight . Experiments have shown that it is notpo ss ible for the body to maintain its temperature if exposedwithout cloth ing to air in a temperature o f less than about86

°

F . The temperature in wh ich an individual actuallylives is that o f the air next to the body inside o f the clo thing, and suff ic ient clo th ing mu st be worn to maintain thistemperature, wh ich , ordinarily, is about 77° to 86

°

F . In

temperate cl imates, considerable cloth ing must be wo rn in

summer as well as in winter to accomplish th is . The ordinary man requires from six to eight pounds o f clo thing insummer, and about twice as much inthe winter season. Th isrefers, o f course, to those who are expo sed to the out- o f

UNDERCLOTH ING 3 39

doo r temperature . Those who l ive altogether indoo rs, re

quire very little mo re cloth ing inwinter than in the summerseason.

Animals regu late their sk in cloth ing to suit the season,

shedding their th ick hair in the spring, and growing a dense,th ick covering for protection in the winter season.

The Properties of Different ClothingMaterials.

D iff erent substances behave very.

diff erently in relationto the transmission o f heat, absorption o f mo isture, and permeabil ity to air ; and consequently the material with wh ichcloth ing is made has a very important relation to health .

The co lor is also important , as we shall see . L inen absorbsmo isture much more rapidly than does woo l, and dries mo rethan twice as quickly. Th is is also t rue o f co tton to a lessdegree, and to a sti ll lesser degree o f silk. Quick mo isteningo f a fabric is a test wh ich is constantly employed to d ist inguish l inen from co tton.

The BestMaterial for Underclo th ing.

As the skin is constantly throw ing o ff mo isture, it is veryimportant that the clo th ing shall be able to take it up and

transmit it to the air. Woo len goods ho ld the mo isture fo ra long time, and accumulate it, and with it o f course are

retained the various excretory substances wh ich escape fromthe body inthe sweat . It is on th is account not well adaptedfor garments to be wornnext to the skin. L inen is superiorto all other fabrics for th is purpose. Cotton stands next invalue. The fact that the quick drying o f l inen expo ses theskin to rapid coo l ing by evapo ration, necessitates the wearing o f outer garments o f woo l to prevent the too rapid loss

340 THE LIVING TEMPLEo f heat during those seasons o f the year when extra precau tion is required, wh ich means practically every day inthe year innearly all parts o f the world . The only exceptionsare those extremely hot local it ies in the tropics inwhich the

temperature ranges h igh bo th day and night.Loosely woven garments are decidedly preferable to

close fabrics, for the reason that they are more permeableto air, and hence allow a frequent change o f the air in con

tact with the body. Warmth may be obtained by increasedth ickness . The air inclosed in the meshes o f a fabric con

stitutes an excellent nonconductor. Several thin garmentsare on th is account much warmer than one thick one, the

interposed layers o f air having a h igh protective value.It is interesting in th is connection to note the fact that

in the ancient Jew ish service the priests were required to

be clo thed with l inen (Exodus They shall be clothedwith l inen garments ; no woo l shall come upon them, whilesthey minister in the gates o f the inner court they shallnot gird themselves with anyth ing wh ich causeth sweat.”

Eze. 44 : I 7, 18.

The false shepherds o f Israel were reproved because theyate fat and clothed themselves w ith woo l. Eze. 34 :3 . The

progress o f sc ience, especially inmodern times, has broughtout more and more clearly from year to year the fact thatin all the sanitary regulations o f theMosaic code there wasa sound scientific basis, and a physical as well as a spirituals ignificance.

The wearing o f l inennext to the body is certainly con

ducive to cleanl iness. L inen undergarments prevent undueheating o f the skin and accumulation o f mo isture, wh ichhas the eff ect to relax the skinand maintain constantly in amo ist and decomposing state the excretory substances thrown

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342 THE LIVING TEMPLEwith the addition o f a mo ist clo th laid inside upon the head,

i f necessary . The heads o f wo rk ho rses may w ith advantagebe pro tected in l ike manner by means o f a straw hat and awet sponge .On the who le, wh ite garments o ff er advantages over

those o f any o ther co lor, fo r the reason that they transmita cons iderable amount o f l ight . Contact o f l ight with the

skin is necessary for its health . Expo sure o f the skin to

the direct rays o f the sun is also advantageous and pro

motive o f skin cleanl iness , as by th is means manv diseaseproducing germs which accumu late upon the skinmay bedestroyed

,even though they may have escaped removal by

the bath .

The exhortation o f the prophet, Come ye, and let us

walk in the l ight o f the Lo rd ”

( Isa. 2 : has a physicalas well as a spiritual appl ication. L ight is energizing and

V italizing to a marvelous degree . The body o f one who

clothes h imself in wh ite garments is continually bathed inl ight during the hours o f daylight. It is the universal custom o f the peasantry inMexico and other hot countries toclothe themselves inwh ite garments at all seasons , a customwh ich might with advantage be adopted in al l civi l izedcountries .

Equable Clouting Essential to Health .

A matter o f the h ighest impo rtance is the equable clothing o f the body so that there shall not be undue accumulation o f heat in certain parts, while o ther parts are insuffi

ciently pro tected . The arms and legs, and particularly the

feet, require special protection, for the reason that they

are farthest from the body, wh ile they present a larger

H INTS ABOUT CLOTH ING 343

surface in propo rtion to their weight and the amount o f

blood supplied to them than does the trunk . Many personssuffer greatly from insufli eient cloth ing o f the l imbs in the

co ld seasons and on co ld mornings and evenings, w ithoutbeing aware o f the cause o f their illness . Congestion o f the

head, and various disturbances o f the stomach and bowelsand other internal o rgans , and especially lung aff ect ions,are the resu lt o f th is neglect . When the arms and the l imbsare ch i lled, their blood vessels are contracted, and someinternal part must o f necessity be overcrowded w ith blood,or congested . A state o f congestion is always one o f weakness and lowered resistance to disease, and is the introduction to chronic malad ies and even degenerations and organicchanges .The rumblossom o f the drunkard is the result o f the

fact that h is nose receives too much blood, and grows toolarge in consequence. When the l iver is habitually overcharged with blood because o f ch il l ing o f the lower extremities

, the resu lt w i ll be to encourage enlargement o f the l iverand the dropsical and other aff ections wh ich fo llow, o ftento a fatal resu lt . Women are particu larly prone to carelessness in th is regard , and ch ildren are o ften neglected . Fre

quently persons who se feet are habitual ly co ld have becomeso accustomed to th is conditiont hat they are quite uncon

sc ious o f it , and it is hecessary to especially call their attention to the fact. The chest and the abdomen requ ire extraprotection for out- o f - door exercise in co ld weather, for the

reason that the skin o f these parts is much th inner and far

more sensitive to co ld than the back . Th is port ion o f the

body is also more expo sed than the back, because o f the

direction inwh ich the body moves.

344 THE LIVING TEMPLEUseful H ints Respecting the Clothing.

A few don’ts in relation to cloth ing may be foundhelpfulDon

’t dress the neck too warmwhen go ing out in co ldweather. A l ittle extra pro tection is requ ired for the ears ,but it is not necessary to muffle up the neck with th ick fursto protect the ears . A l ight scarf or ear mu ff s are al l thatis needed. Warm ' wrappings about the neck cause the skino f the neck to become mo istened with perspiration. Whenthe wrappings are removed indoo rs, the slow coo l ing wh ichtakes place inconsequence o f the evapo ration, ch i lls the parts,and may produce so re throat or nasal catarrh .

Don’t wear rubbers indoo rs, nor out o f doo rs, except

when it is necessary to prevent wetting the feet. Rubbersbeing impervious to air, prevent evaporation, so that theperspiration i s retained

,and the shoes and stockings become

damp fromthe perspiration. Whenthe rubbers are removed,evapo ration ch i lls the feet, the same as though they had beenwet by the rain or by walking on a wet pavement. On

removing the rubbers after they have been worn fo r sometime, it is a good precautionto remove the shoes and stockings and put on dry ones . I f this cannot be convenientlv

done, care should be taken to keep the feet warm until theshoes are dry. The rubbers should be dried before wearingagain.

Don’

t wear a mackintosh or rubber overcoat, except whennecessary ; and on removing the waterproo f, when it has

beenworn for some hours, don’t forget to change the undercoat also . The clo th ing is saturated with mo isture from the

skin, and a ch il l may be induced by evaporation fromthe

mo ist ’

clothing.

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346 THE LIVING TEMPLECommonEvi ls inthe Customary Dress o f Women.

The general ly recognized fact that the average civil izedwoman is far inferio r in strengt h to

_

the average c ivil izedman is in large part due to the unhealthfu l and unnaturaldress almost universallv wornby c ivilized women. The evilsto wh ich we refer are not tho se wh ich arise from what istermed tight lacing, but those that are due to the o rdinarydress that is wo rnby every civil ized woman, almost withoutexception, who is sixteen years o f age o r over, and not

infrequently by girls at a sti ll younger age . The l imits o f

th is vo lume will not permit o f an extended discussion uponthe subject o f dress . We have space only to notice the ch iefobjections to the common style o f women’s dress, and to

note the methods by wh ich these evils may be corrected.

Waist Constriction.

It is rare to find a womanwho will admit that her clothing is too tight, and yet it is equal ly hard to find a womanwhose clo th ing is not so tight as to do serious damage.Unfo rtunately, the idea prevails among women that a small,round waist is a mark o f beauty and a th ing much to bedesired. Men probably to a considerable extent entertainth is same erroneous notion. The fact is that womennaturallyhave larger waists thanmen, compared with their height.Th is is due to two facts : I . That the stomach, l iver, bowels,spleen, and o ther o rgans are larger in women than inmeno f the same size ; 2 . That women are natural ly a little morefleshy thanmen, and have plumper figures . I f a womanhasa smaller waist than a mano f the same height, it is becauseshe has made it so by an unnatural mode o f dress ; just asthe Ch inese women make their feet ridicu lously smal l by

INTERESTING OBSERVATIONS 347

compression, so the American woman makes her waist ahsurdly narrow in the same way .

The autho r has measured the waists o f a large numbero f civil ized women o f different national ities, American,English, French, and German, Indian women, Mexicanwomen, Chinese women, $ u lu women, Arabian women,Egyptian women, negro women from far up the Nile,and has invariably found that womenwho have never beendeformed by wearing the clo thes wh ich the civil ized womanhabitual ly wears, have waists larger in proport ion to theirheight than have men o f the same race. The author hastakenthe pains, also , to measure a large number o f ancientmodels as represented infamou s statuary. He finds the sameth ing to be true. H ere are some figures. The circumferenceo f the waist o f the Venus de Milo is nearly one hal f thato f the height o f the figure, the exact proport ion beingper cent o f the height . The fo llow ing table shows the figuresobtained by modern measurements

Pna Cum onH uron-

r .

French peasant women.

Ch inese women.

Average o f forty- three Americanwomen. e igh teento tw enty- dve years o f age

wearing heal th ful dre ssVenu s deMil oAverage o f two thou sandmen, e igh teento twenty- five years o f age ,measured

by D r . Seaver o f Yale .

Average o f e levenhundred womenwearing o rdinary dress

Apo l lo Belvidere .

From the above figures we see that the waist measurement o f the Apo llo Belvidere is more than two per centless than that o f the Venus deMilo . The waist measuremento f two thousand men, measured by Dr. Seaver, i s nearly3 per cent less than that o f the average French woman,

per cent more than that o f the average Americanwoman,2 per cent less than that o f the average American woman

348 THE LIVING TEMPLEwhen wearing a healthfu l dress . The proportions o f the

Venus de Milo , recognized by art ists as the finest modelin existence, show a waist measurement five per cent greaterthan that o f the average Americanman. That th is propo rtion is not abnormal is shown at once by a glance at the

reproduction of this beautiful Greek statue shown in the

accompanying cut.

Some InterestingObservations.The author is able to produce other evidences o f an

equal ly convincing character. Ten or twelve years ago ,

wh i le visiting the Yuma Indians at old Fort Yuma, inNewMexico , an exceedingly primitive tribe, for the purpose o f

studying natural proportions, a young Indian woman,twenty- six years o f age, who presented herself for measurement, was found to have a remarkably symmetrical and

beautiful physique. On measurement, the waist proportionwas determined to be or the precise measurement o f

the Venus deMilo . Several years later, wh i le visiting Cairo ,Egypt, an opportunity o ff ered for obtaining the measurement o f a Nubian woman o f about the same age. The

waist proportion was found to be precisely th e same, wh i lethe average waist proportion o f a dozen Arab, Egyptian,$ u lu, and Nubianwomenwas found to be but a trifle less .The measurements o f abnormally fleshy persons were nottaken, but none o thers were excluded.

These facts show beyond controversy that women do notnaturally have smaller waists thanmen, but larger waists,and there are physio logical reasons why th is is necessary.

At the Battle Creek Sanitarium, which receives every yearone to two hundred young ladies into its nurses’ trainingclass, it is a constant observation that the waist measurement

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350 THE LIVING TEMPLEendure the inconveniences o f being a cripple and the lo sso f the use o f her feet and legs rather than forego the pleasure o f being in fash ion. I f the sacrifices wh ich the civil izedwoman makes to fash ion were no greater, there wou ld becomparatively small ground fo r complaint ; but the habitualgirding o f the waist resu lts inmisch iefs o f vastly greatermagnitude than those wh ich the Ch inese woman infl icts uponherself.

Savage Fashions.

As the flat - headed woman watches with interest and

grow ing pride the progressive depression o f her infant ’sskull , wh i le fromday to day she binds more tightly upon itthe flattened disk o f wood ; and as the Ch inese womanglories in the shriveled and misshapen stump o f what wasonce her ch i ld’s foo t, as a developing mark o f aristocraticgenti l ity, in l ike manner does the c ivil ized mother prideherself on the smallness and roundness o f her daughter’scorset- deformed waist, disregarding alike the suggestionso f art, the warnings o f science, and the admonition wh ichnature gives in the discomfort and distress occasioned bythe eff ort to secu re a change in the natural contour o f the

human form,wh ich is more monstrous in its vio lations o f

the laws o f beauty, more widely at variance with the die

tates o f reason, and more disastrou s in its consequences tobodily health and vigor, than any similar barbarity praeticed upon themselves o r their ch ildren by the memberso f any savage o r semisavage tribe . How such a disfigure

ment o f the physique could ever have come to be cons idereddesirable or beauti fu l , is a problem hard to so lve, since itinvo lves not only an enormous loss o f strength and vigor,but a vio lation o f all the relevant principles and precepts o f

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352 THE LIVING TEMPLEspleen, and the greater part o f the co lon l ie above a l ine connecting the lowest ribs . These impo rtant organs occupy theupper part o f the abdominal cavity , in the very center o f

the trunk . These organs are ch iefly supported from belowby the pressure o f the abdominal

’

muscles, being attachedabove only by th inmembranous bands, wh ich may easily bestretched by continuous pressure or traction to a very con

siderable degree.In an accompanying illustration i s shown the eff ects

wh ich actually resu lted fromthe compression o f an ordinarydress . This lady was certain that she had never worn hercloth ing tight. She had never intended to , her cloth ing wasalways comfortable ; but bo th her k idneys were found floating,and they had fallen several inches below the ribs

, her stomach had fallennearly to the umbi l icu s, the co lon was lyingstil l lower down, and the patient was in an exceedinglywretched state as the resu lt. It is not necessary that thewaist shou ld be greatly constricted that these eff ects shou ldresu lt . Pressure o f the belts just tight enough to preventexpansion o f the waist in breath ing will ultimately result inpush ing the important organs wh ich l ie above the waistdownward to the extent o f several inches . Th is resu lt isproduced by the expansion o f the lungs in deep breath ing.

In cough ing, l i fting, s inging, or as a result o f deep breathing induced by exercise, the diaphragm forces the stomachand o ther organs downward

,When there is opportuni ty

for the waist to expand, the additional room requ ired forexpansiono f the lungs is obtained by separation o f the r ibs,allowing a lateral expansion o f the abdominal space ; butwhen th is expansion o f the lower part o f the chest is prevented by belts , bands, tight waists, or a corset, the stomachand other organs must be crowded downward below their

c . d .

t. $a c. EXERC ISES TO (‘

ORRECT srannmc COR RECT svr-

rmc POSTURE.

POS ITION .

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354 THE LIVING TEMPLEis general ly known. The autho r recently made a carefu lexamination respecting the po sition o f the stomach , l iver, andbowels infi fty working menand seventy - one work ing women,

all o f whom were in o rdinary health . In the seventy - one

women examined , pro lapsus o f the stomach was found in

fifty- six cases . Innineteen o f these cases , the right k idney

was found pro lapsed, and in one case, bo th k idneys . The

fi fteen cases in wh ich the stomach and bowe ls were not prolapsed were al l persons under twenty - four years o f age . Noneo f these had ever laced tightly, and four had never wo rn

corsets or tight waistbands , having always worn the clo th ingsuspended fromthe shou lders . It is noticeable that ina number o f cases inwh ich co rsets had never beenwo rn, tight waistbands had produced very extensive displacement o f the stomach,

bowels , and k idneys . Inone o f these the l iver was displaced downward.

MenSuffer asWell asWomen.In the fi fty men, the au thor found only six inwhom the

stomach and bowe ls cou ld be said to be pro lapsed . In one ,

the right k idney was pro lapsed . Inonly three was the degreeo f pro lapse anyth ing at all comparable w ith that observed inthe women, and in these three it was found, on inqu iry, thata belt or someth ing equ ivalent had beenworn as a means o fsustaining the pantaloons . In another case the patient veryproperly attributed his condition to the wearing o f a trussfurnished with a belt drawn tightly abou t the waist.From the above facts it appears that pro lapse o f the

abdominal o rgans was found present in eighty per cent, o r

four fi fths ( four o ut o f five ) o f the wo rk ing women, al l o fwhom considered themselves in ordinary health . Pro lapse

CRIPPLED BREATH ING 355

o f the stomach , but considerably less in degree , was fo undinonly one o f every eightmenexamined . Fromthis it appearsthat pro lapse o f the stomach and bowels is abo ut s ix timesas frequent among menas among women. The reason is notfar to seek . Pro lapse is produced inmen, as in women,

bywearing belts instead o f suspenders to suppo rt the cloth ing.

A mil itary ofli cer who was under the author’s care severalyears ago had a floating kidney wh ich was the resu lt o f theconstriction o f the sword belt . H e had been in the habit o fcarrying a heavy sword for many years . In the case o f ablacksmith inwhom a floating kidney was found, it was dueto the practice the manhad o f tying his leathernapronstringstightly about h is body wh i le shoeing horses . In both thesecases the patients were su ff ering much pain and distressbecause o f the condition o f .the k idney, but were who l lyoblivious to the misch ief wh ich had been done by the practiceo f girding the waist. Such are not rare among men, althoughby no means as commonas among women.

Crippled Breathing.

The crippled condition o f respiration in a womanwhosewaist is constricted by a co rset or tight bands, is clearlyshown by the readiness with wh ich such a woman gets outo f breath when cal led upon to make unusual exertion, or

when there is a special demand for lung activity from anyo ther cause. The first th ing done for a fainting woman isto cut her waistbands and corset strings ; but no one wou ldever think o f tearing open a man’s vest or sl itting up his

sh irt front under the same c ircumstances .The proper action o f the chest may be aptly compared

to that o f a pair o f bel lows . The lower ribs , to wh ich the

strong breath ing muscles are attached, serve as handles .

356 THE LI VING TEMPLEThe breath ing apparatus o f a woman whose waist is con

stricted by a corset or tight bands, is nearly as much emharrassed in its actionas wou ld be a pair o f bellows with thehandles tied together. The clavicu lar respiration, so con

spicuous in women who constrict the waist, is not seenamong savage women, nor in a woman whose respiratoryorgans have not been restricted in their action by impropercloth ing.

In natural breath ing, the action is chiefly at the wai st,although the entire trunk wall and every organ within the

trunk participates in the movement. The act ion begins withexpans ion, first the sides , and then in front, finally a slightelevation o f the upper chest, and, in forced respiration, asl ight drawing ino f the lower abdomenat the same time w iththe chest elevation.

It is thus evident that, in its interference with the properrespiration, as well as from the mechanical injuries wh ichi t infl icts, the commonmode o f dress , wh ich invo lves con

strict ion o f the waist, is the most po tent means o f impairingthe health and vigor o f the whole body, and may be justlyreckoned as perhaps the greatest o f all factors in the generaldecadence in phys ical vigor so apparent among women o f

the present day.

WhyWomanIs theWeaker Vessel .

That there has not been a general rebell ion against th isunnatural and misch ief-making mode o f dress on the parto f the intell igent womeno f this enl ightened age, is probablydue to the popu lar but fallacious idea wh ich seems to be so

thoroughly fixed in the minds o f bo th men and women,that woman is the weaker vessel,” and natural ly subjectto ai lments and weaknesses and general physical ineffi ciency

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355? THE LIVING TEMPLEthe two hundred women po rters whom he employed on one

o f h is expeditions proved to be the best po rters he ever hadin Africa .

When in England , a few years ago , the author made anexpedition into the black country for the purpose o f

studying the women brickmakers and nailmakers o f thatregion. He found at Lye some o f the finest specimens o f

well - developed women he ever saw anywhere, women who

had spent al l their l ives in brickyards or before the fo rge,swinging the blacksmith ’s hammer, and making the anvilring. These women never go in out o f the '

rain for fearthey wil l get wet and take co ld, and although working in

mud and water a great share o f the time, have no otherprotection for their feet than shoes , o ften fu ll o f ho les and

almost without so les , and who lly inadequate to protect thefeet from water. They are constantly engaged in l i ftingheavy weights . One woman was seen tossing and kneadingupon a block a mass o f clay , wh ich by actual test weighedover sixty pounds . She handled it in her hands as thoughit were only a small mass o f dough ; and although thus employed fromearly morn til l late at night, she was inno wayinjured by her occupation.

WhyManyWomenSuffer.Most invalid women complain o f pain when on the feet,

dragging pain in the bowels and the lower portion o f the

back, pain at the extreme lower end o f the spine, sorenessand pain in the regiono f the naval , a feel ing o f lack o f sup

port in the lower abdomen, a sensation commonly describedas goneness at the pit o f the stomach, weakness o f the

lower l imbs, pain in the back, crawl ing, tingling, numbness,stinging, and other sensations in the legs, co ld hands and

DRESS REFORM 3 59

feet,burning o f the so les and palms . Sometimes the patient

says that when on her feet she is only comfortable whenho lding up the bowels with the hands . Such patients tenaciously cling to the corset becau se they evidently need somesuppo rt . These patients also o ften complain that when theyundertake to stand withou t a corset, there is such a sink ingat the stomach that they are compelled to sit down. The

evident cause is the dragging o f the pro lapsed bowels and

stomach occasioned by the relaxation o f the abdominal muscles , by wh ich the branches o f the pneumogastric and sympathetic nerves are put under an unnatural strain.

Health corsets are a device o f the devil to keep inbondage womenwho are seek ing for del iverance from the weakness and misery fromwh ich a real ly health fu l mode o f dressmight emancipate them. Shoulder braces and harnesses o f

every description are on the who le a snare and a delusion.

The only correct principle is to suspend everyth ing from the

shou lders by means o f a waist wh ich will equally distributethe weight uponnatural bearings, and at the same time givelatitude for the greatest freedom o f waist movement .

The OrdinaryMode o f Dress lnartisti c.

Neither a proper know ledge o f the requ irements o f the

body nor a just consideration o f the principles o f beautyjustifies the popular mode o f dress . The idea that a smal lwaist or a round waist is beautifu l, is a misch ievous and dangerons no tion wh ich ought to be eradicated from the publ icmind . God never made a waist ro und, sl ight, o r tapering,as though it were ch iseled out o f a block o f wood ; and whyshou ld we allow ou rselves to be persuaded by the fash ionmongers to regard as beau ti fu l a th ing wh ich fromanartisticstandpo int is tru ly h ideous, monstrous , and repu ls ive ? An

360 THE LIVING TEMPLEart ist who should make an undraped figure with the waistmodeled after a French corset, would not be allowed to

exhibit his work inany respectable gallery.

We see in the enormous busts and bustles wh ich fashionprescribes , an evident attempt to cover up by means o f theseexcrescences the uncouthness o f form wh ich the corset ando ther fash ionable modes o f torture have induced, and bytheir aid to approach as far as po ssible to the ideal figure,which, in its native grace and beauty, requires no such accessortes.

The Far- reachingMischief fromErrors inDress.

A carefu l study o f the accompanying figures will assistinfixing in the mind the terrible damages to the body resulting froman unnatural mode o f dress . Women are not the

only suff erers . The sons o f the mo thers whose constitutionshave been weakened by the fo llowing o f customs in dress ,are bornwith feeble vital ity and l ittle power to resist disease.Th is must be regarded as one o f the causes which is operating to produce the rapid race deterioration wh ich we see

go ing on all about.

Healthfu l Dress aMoral Obl igation.

Whenmen and women recognize the body as a sacredtemple given them to care for as a most precious treasure,the first question wh ich is asked in relation to dress willnot be, Is this garment in fash ion? Is i t the latest style ?but, W i ll it answer the demands o f modesty and protectionwithout in any way interfering with any bodily function? ”

The wearing o f a dress wh ich inany way deforms the body orinterferes with any vital process, is a sin against H eaven, isno thing more nor less thana defacing and pro fanationo f the

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362 THE LIVING TEMPLEmaking. There are many firms wh ich make a specialty o f

manufacturing healthfu l garments o f various sorts , also patterns, by the aid o f wh ich any dressmaker or sk il led needlewomanmay construct garments for women and girls , wh ichare thoroughly inharmony with physiological principles . The

publ ishers o f this work will be glad to give the addresses o f

such firms, with other usefu l information to any who mayapply to themby letter for the same.

Inconclusionwe wou ld remark that a womanwho desiresto make a thoroughgo ing reform in dress must also undertake a regular course o f body development whereby her

general physique and bodily shape may be improved . A

good figure and a gracefu l standing po ise is essent ial to the

good appearance o f a healthful dress . How this may beacquired w i ll be po inted out inthe next chapter.

H ow to be Strong.

HE mu scles and the bones constitute together the mach inery, the levers, by wh ich the body is moved abou t,

and movements o f all sorts executed . Every muscle is al iving mach ine, every bone is a lever or a fu lcrumwh ich somemuscle or group o f muscles uses in do ing work. F ive hundred pairs o f vo luntary muscles act upon two hundred bonesin performing the different k inds o f work the body has the

power o f do ing.

Two Kinds ofMuscles.Besides the vo luntary muscles, wh ich constitu te about

hal f the bu lk o f the body, there are also invo luntary muscles ,muscu lar structures wh ich act

’

independent o f the w ill ,innumbers too great to be even estimated . The sk in is aperfect network o f l ittle muscles. Every hair has a minutemu scle attached to it by wh ich it may be made to standerect . The stomach is a muscu lar sac . The intestine is along, muscu lar tube . The air tubes o f the lungs have muscu lat walls . There are muscles in the spleenand o ther internal organs. The heart, the great pumping engine o f the

circu lation, is a wonderful muscular structure.Al l these muscles, vo luntary and invo luntary, contract

under the influence o f nerves . The vo luntary muscles are

the servants o f the human will , and enable it to execute itspurposes . The marvelous ski ll o f hand shown inpiano playing, in drawing, and in various arts, the sou l - stirring toneso f the orator, the musical notes o f the so lo ist, al l are depend

364 THE LIVING TEMPLEent upon the action o f muscles . Th is is equally true o f alarge part o f all the experiences o f l ife . Those suddenchanges o f the face wh ich constitute what we call expression,are due to the play o f delicate muscles wh ich by their actionpull the skin o f the face about, th is way and that, as maybe necessary to express a mental state or a moral sentiment .W ithout the vo luntary muscles, man, if he could l ive, wouldbe quite unable to express his thoughts or feel ings, or to

communicate them inany way.

The two sets o f muscles , vo luntary and invo luntarv,very

forcibly call our attention to the two wills existing with inthe body, wh ich seemeach to have its special set o f musclesto carry out its orders . The human will contro ls , i f notabso lutely, to a large degree, the movements o f the largegroups o f muscles wh ich clothe the bones and help to formthe walls o f the trunk and chest, the vo luntary mu scles, wh i lethe invo luntary muscles, acting who lly independent o f the

human will , are contro lled by the so—called automatic will .What is th is automatic will ? Let us see what it does for us.

The Services Rendered the Body by theMuscles.Wh ile we are asleep, as well as whenwe are awake, the

automatic will maintains the never- ceasing rhythm o f the

heart and lungs . Whenwe take food into our mouths, afterwe have chewed it and passed it to the back part o f the

throat , through the direction o f the au tomatic wi l l the muscles o f the esophagus seize it and carry it to the stomach .

Under the same contro l, the food is acted upon by the muscles o f the stomach walls, passed into the intestines, and in

due order moved along frompo int to po int until it has beenacted upon by the various digestive fluids, and absorbed

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366 THE LIVING TEMPLEWhena muscle acts inobedience to the w ill , it is by short

cu ing, or contracting. As it shortens , it at the same timeth ickens, but the most remarkable changes wh ich occur in amuscle are invisible to the eye . When the muscle begancontracting, it may have beenpale ; but as it begins to work,

its arteries d ilate, and fill w ith blood, for it is the bloodthat brings to the muscle the energy wh ich it requires fo rwork . A working muscle is warmer than one at rest , forthe reason that muscular contraction is always accompaniedby the formation o f heat by the burning up o f some o f the

material wh ich is stored in the muscle and brought to itin the blood .

Fatigue.

When any large group o f muscles, for example those o f

the legs , are set in active Operation, as in j umping or run

ning, one becomes very quickly out o f breath . This is aspec ies o f fatigue. It is due

’

to the fact that when the muscle is at work, it throws into the blood wh ich passes throughit a large quant ity o f carbonic acid gas , which is po ison to

the body, and must be hastened out through the lungs . The

greater the amount o f° th is gas thrown into the blood, the

qu icker one becomes out o f breath, and the more rapid and

urgent the breath ing movements. Under the influence o f

active exercise the lungs are expanded to their u tmost capacity by strong chest movements, wh ich are made withou tvo luntary eff ort, for the process o f breath ing is under the

contro l o f the h igher will . The breath ing movementsinduced by vigorous exercise are deeper than those that canbe induced in any o ther way, because they are executed in

obedience to an imperative command from the nerve centersthrough wh ich the automatic will contro ls the lungs.

FATIGUE

If the exercise is less vio lent and continued for a longertime , one may no t get out o f breath , but after a wh ile themuscles wil l become wearied , so that movement is difficu lt ,and may become impo ssible . This fatigue , or exhaustion,is due, not to the using up o f the supply o f energy withwh ich the mu scles are stored , but to the productiono f certainpo isonous substances wh ich result fromthe mu scle work, andwh ich have the eff ect to paralyze the muscle . I f one restsfor a time, the sensationo f fatigue will disappear, the fatiguepo isons having been washed out by the blood . The fatigu

ing exerc ise may now be repeated .

Secondary Fatigue.

After very pro longed and vio lent exercise, especiallyexercise to wh ich one has not been accustomed , one may findh imself su ffering frommuscu lar soreness, stiffness , togetherperhaps with great lassitude, and even fever, i f the exercisehas been very vio lent or pro longed . These symptoms donot generally appear until some hours , perhaps a day or evenlonger, after the exercise producing them. Th is is knownas secondary fatigue .

The fatigu e induced by a short period o f exercise is veryqu ickly recovered from, po ssibly disappearing with in a fewminutes . The longer and the more arduous the work performed , the longer the period Of rest required for recuperation. Exertionmay be carried to such a po int that deathmay resu lt from the fatigue induced . Runners have sometimes dropped dead at the end o f a long course . Horseshave been known to d ie suddenly from the same cause, alsodogs when attempting to fo l low their master on a long and

fast bicycle ride. Carrier pigeons not infrequently fall to the

368 THE LIVING TEMPLEground dead from exhaustion after a long and rapid fl ight.In such a case the death is due to the rapid accumu lation Of

the fatigue po isons formed by the overacting muscles . Fa

tigue may be said to be always a condition o f po isoning,whether it be local or general fatigue .

It is interesting to note that exercise o f a portion o f the

muscles may give rise to general fatigue. For example, one’sarms become tired as the result o f running, although not

to any extent actually employed in the exercise.The brain and nerves are also wearied as well as the

muscles by pro longed muscular work. It is important tonote the fact that one is more l ikely to become fatiguedwhen performing exercise to wh ich he is not accustomed .

Whenhe becomes used to the work, it canbe done with lessfatig ue, or perhaps none at all, and the smal ler amount o fcarbonic acid gas produced shows that the work done bythe muscle is less .Mental work requires much less food than does physical

labor. Recent careful experiments wh ich have beenmade,show that men engaged in active mental labor and abstaining frommuscular exertion, require practically no more foodthanmen at rest . This is a fact o f very great importancefor students, ministers, and o ther pro fessional men whoseoccupation does not requ ire any considerable amount o f

eff ort, since the taking o f food in excess o f that wh ich isrequired results in the fill ing o f the blood with po isons, andin consequence crowding o f the tissues with tissue wastes andpo isonous matters wh ich interfere with all the bodily functions , and especially with the functions o f the brainand nerves .

Mental activity is clouded, sleep may be prevented, and all theeff ects o f nervous exhaustion produced by a comparatively

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370 THE LIVING TEMPLEextremely from secondary fatigue . A slight co ld, or anyunusual digression in diet , such as is l ikely to occur on

Christmas or o ther ho l iday o ccasions, may increase the

amount o f tissue po isons to the extent o f provoking anattacko f rheumatismor gou t .The soreness and sti ffness wh ich accompany secondary

fatigue u sually disappear ina few days , and unless the exer

tion has been exceedingly vio lent , so that the parts usedhave been strained o r o therw ise injured, the muscles are

stronger than before, and able to endure more work, and

the same exerc ise may be repeated withou t injury . The

soreness and sti ffness wh ich fo llow the first attempts withany new form o f exercise or any unusual amount o f exer

cise,should not discourage one, but sho u ld be regarded as

an indication that nature is preparing the muscles for betterservice by strengthening the muscu lar fibers and storing up

a larger amount o f energy.

Those who have not been accustomed to active exercisegenerally manifest a very great reluctance to engage invigo rou s or pro longed muscular eff o rt o f any sort . The fatigueexperienced is disagreeable, mo re o r less distress ing, perhaps ;but perseverance will work such a change in the musclesand in the who le body as to make active muscular exertiona pleasure and a del ight instead o f a disagreeable task . All

animals del ight to wo rk . A healthy ch i ld canwith diflicu ltybe restrained from almo st constant activity when awake .Man is natural ly constitu ted to be the mo st agile, enduring,and active o f all the members o f the animal creation.

A Day’

s Work.

The amount o f work wh ich can be performed by the

who le body is much greater than one wo u ld natu ral ly sup

A DAY’

S WORK 3 71

po se . The human body is in fact one o f the most perfectworking mach ines in existence . It makes more economicaluse o f the food taken into it as fuel than does the mo stimproved form o f locomo tive. The body is able to util izeone fourth o f Its food - fuel in energy, three fourths go ingto the production o f heat, whereas the mo st economicalsteam engine ever constructed can util ize only about one

sixth o f the energy o f the fuel, five s ixths being wasted asheat .The to tal strength o f all the muscles in the body o f a

very strong man, as shown by the dynamometer,‘an instru

ment by which muscle strength is tested , is about ten thousand pounds . The strength o f the average healthy man isabout two th irds as much , or, we may say, six thousandpounds . Of course no person can l i ft a weight o f

pounds . The figures given represent the sumo f all the l i fts ,pushes, and pulls wh ich the various groups o f muscles o f thebody can execute . The anatomist knows each o f the fivehundred pairs o f vo luntary muscles by name. Th is greatnumber o f muscles is divided into about thirty groups , butfor our purpo se we may s impl i fy still more , and divide themuscles o f the body into five groups, those o f the legs , arms,trunk, chest, and back.

It is interesting to no te someth ing o f the relative strengtho f these several regions o f the body . The strength o f the

legs is almost exactly one half that o f the entire body, and

twice that o f the arms ; so the strength o f the arms is aboutone fourth that o f the who le body. The combined strengtho f the trunk and the chest equals that o f the arms . The

strength o f the average woman is about one half that o f theaverage man.

372 THE LIVING TEMPLEExercise and Respiration.

We have already learned that exercise, especially veryactive effort, greatly accelerates the breath ing movements,and increases the depth o f respiration. At first the breathing is slightly diflicu lt, but after a short time, when the run

ner has his second wind,” respiration becomes easier, dueto the fact that the entire lung surface has beenbrought intoaction by the complete distention o f every part o f the lungs .Th is fact has in it an important lesson, namely, that in ordinary breath ing the entire lungs are not brought into use, andhence are l ikely to become diseased unless brought into fulland act ive movement by taking daily such exercises wh ichnecessitate deep and fu ll respiration. Such exercises shouldbe taken several times a day.

Running or rapid walking in the open air is the bestmeans o f securing the necessary lung capacity. I f this is notconvenient, however, the same results may be secured byexercise taken indoo rs with doors and windows widelyOpened so as to secure free ventilation. It is not evennecessary to run about the room. One may run in place,” exeeuting the movements of running by throwing the weightfirst upon one foot and then upon the other, l i fting backward the foo t wh ich is not in use. Various other exercisesmay be employed to excite the lungs, but active movementso f the legs are on the who le o f the greatest service. Veryrap id running, carried to the extent of extreme breathlessness, is likely to be injurious to persons who have passedthe age o f twenty- five years . SO- called sprinting is injurious to the heart, and in t ime leads to o ther inj uries .The deep breathing induced by running continues for sometime afterward. Those who habitually walk or run much ,

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374 THE LIVING TEMPLEThe value o f a brisk walk on a co ld, frosty morning in

developing the appetite fo r breakfast, is well knownby everyone. L i fe out o f doors may be justly regarded as one o f the

most important means o f promo ting health and securingsound digestion and proper assimi lation o f the food . Exer

cise also aids digestion by promoting activity o f the bowelswhereby the body rids itself o f waste matters, lack o f attention to wh ich may result in chronic po isoning, a conditionfromwh ich thousands constantly suff er who might find com

plete and entire rel ief by the s imple means indicated .

Exercise quickens the streamo f l i fe, increases the actiono f the heart, lungs, stomach ,

l iver, and every vital organ;and by cleansing away the rubbish wh ich accumulates in the

tissues as the result o f work, prepares the way for new

material, and so is one o f the greatest o f all means o f promoting l i fe and health . All examples o f extraordinary longevitywh ich have been reported have beeno f persons who had ledactive, even laborious, l ives , and whose habits in diet and inother respects were simple and regular.

Muscu lar Development.The development o f the muscles themselves, though not

the greatest o f the advantages derived fromactive and regular muscu lar exercise, is a very important advantage gained .

The general increase in bodily vigor wh ich accompaniesincrease in muscular development is an important aid in

combating the enemies o f l i fe with which we are continuallysurrounded. Strong muscles indicate a strong heart, forexercise o f mu scles necessarily develops the heart. A strongheart secures vigorous circulation and an ample supply o f

blood to every part.Muscles d iff er from all mach ines o f human construction

MUSCULAR DEVELOPMENT 3 75

in the fact that they grow stronger w ith wo rk, at least unti la maximum development has been secured . Certain individuals show a remarkable capacitv for development. Dr. W in

sh ip , fo r example, by systematic practice acqu ired the abil ityto l ift two thousand eight hundred po unds ; and St. Cyr, aCanadian,

surpassed th is extrao rdinary feat by nearly athousand pounds ; but bo th o f these men died prematurely,having derived no real benefit from the extraordinary, perhaps, one may say, destructive development o f their muscles .The possession o f strong muscles , however, is an immenseadvantage in every trade o r pro fession, and in al l the wa lkso f l i fe, fu rnish ing a background Of vigo r and energy wh ichis a vital capital o f inestimable value .The vigorous development o f the muscles o f the trunk is

o f even greater impo rtance than the development o f the armand leg muscles . The development o f the muscles o f the

chest is essential to the healthy actiono f the lungs . Development o f the abdominal muscles is necessary to maintain the

abdominal organs in their po sitionand to assist inbreath ing.

Strong back muscles are especially necessary to maintain a

healthy po ise o f the body, wh ich is essential to healthfu l lungaction, and to the healthy action o f all the organs o f the

chest and abdomen. The neglect to develop the muscleso f the back leads to weakness o f the respirato ry and abdominal muscles and to various bodily deformities

,external and

internal,such as flat and ho llow chest, round shou lders

,

spinal curvatures and twistings , and displacements o f the various internal organs . These defo rmities are in part the resu lto f abnormal attitudes , and in women are largely due to

improper dress , wh ich bv constrictionprevents the proper ac

tiono f the muscles o f the trunk . It will be well for us briefly

376 THE LIVING TEMPLEto consider here some o f the most common deformities andthe best methods o f correcting them.

Round Shoulders and Flat Chest.Th is is one o f the most common o f deformities . The

two conditions, flat or ho llow chest and round shoulders, gotogether. A round - shou ldered person is one who is s implycarrying his chest beh ind instead o f in front o f h im. Th isdeformity is not necessarily indicative o f a weak chest o r

small lungs, but rather o f weak back muscles and the habito f sitt ing in a stooped or relaxed position. Th is habit naturally results frommuch sitt ing at study, writing, the keepingo f accounts, and simi lar occupations . Most persons who s itmuch , or whose employment naturally tends to a stoopedpo sition, are round shouldered . Th is condition is nearly ascommon among farmers whose occupation is ch iefly out Of

doors, as among clerks, students , and business men, becauseo f the careless habit farmers have o f sitting in a stoopedposition in driving or when resting fromactive work. Evenathletes are not infrequently very round shouldered . Th isdeformity not only gives a person a weak and ungracefu lappearance, but lessens the breath ing capacity, and leadsto inactivity o f the upper part o f the lungs , thus invitingconsumption and o ther diseases , wh ich arise from the lodg

ment o f germs in contact with inactive and weakened portions o f the lung tissues .

Persons who have flat chests or round shoulders shou ldsleep ona hard mattress , on the back if poss ible, with a veryth inpil low o r none at all .

Correct and Incorrect SittingAttitudes.

When a person s its with the chest flattened, and the

shoulders rounded, the muscles o f the trunk are relaxed.

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3 78 THE LIVING TEMPLEpo sition, resulting in relaxation o f all the muscles o f the

trunk, and extreme flattening o f the chest .It is well to bear inmind that one should never l ie down

when sitting up, but should maintain an erect po sit ion. The

chest should be well raised forward, and the abdominalmuscles well drawn in. To do th is will at first require atten~t ion and an eff ort . One must every few moments correcth is po sition. After a whi le the habit o f correct s itting willbe acquired, and great advantages healthwise will therebybe gained .

One o f the obstacles to assuming and maintaining a co r

rect po sition in sitting is a weak, over - stretched condition o f

the muscles o f the back . Correct sitting is a splendid exercisefor these muscles, but certain exerci ses aid greatly in develOping them. It is worse than useless to say to a roundshouldered person, Put your shou lders back .

”The proper

th ing to do is to instruct himto put the chest forward. H is

shoulders will thennaturally fal l back in the eff ort to balancethe body. The shoulders may be put back without in the

sl ightest degree correcting the deformity.

The correct standing po sition is shown in the accompanying plate. Th is position is eas ily acqu ired by a little practice.The improvement in health and personal appearance is so

great as to make it worth whi le to make the eff o rt to Obtaina good po ise and graceful carriage . F irst o f all , it is necessary to get a correct idea o f the erect po sition. W ith the aido f a teacher, th is canbe acqu ired in a few minutes . H avingno teacher, one may employ a wall as a trainer .

Standing against the wal l , fac ing the center o f the room,

place the heels, h ips , shou lders , and back o f the head firmlyagainst the wall . Reach the arms downward as far as pos

sible, ho lding them to the sides with the thumbs turned out

HEALTH EXERCISES 379

ward . The doo r, o r the side o f a doorway , ismore convenientthan a plastered wall . as there is no baseboard .

W’

h ile keeping the heels and hips against the wall, bendthe head backward as far as po ssible, keeping it also incon

tact with the wall , and push ing the shoulders and chest forward as far as possible. Ho lding the chest in the forwardpo sitionwh ich it has reached, raise the head forward, drawin the chin, taking care not to allow the chest to fall or theshoulders to come incontact with the wall. I f th is movementhas been executed co rrectly , the proper standing po sitionwillbe acquired . By noting the “ feel ing givenby th is po sition,one may easily be able to instantly assume it without the aido f a wall .

Exercises to Promote General Health and Deve lopment.As before remarked , there is no th ing better than labor

for promo ting muscular development and securing the ad

vantages wh ich come from exerc ise . But care should betaken continually to keep as nearly as possible in a correctpo ise. Ignorance, carelessness , or weariness Often leads aperson to assume awkward and unhealth fu l po sitions wh ileengaged in work , which , in consequence o f the irregu larmuscu lar development thereby induced, become fixed deformities . It shou ld also be remarked that some employmentsgive undue exercise to special muscles, and th is leads to

deformities . A carpenter, blacksmith, or‘cabinetmaker may

be generally known fromother art isans by the way inwh ichthey carry their arms . The strongly developed flexor muscles overbalance the extensors , so that the arms are con

stantly bent when at rest as well as at work.

For ch i ldren, out- o i - door play,l ight work, assisting in

cultivating small fru its , do ing chores , and similar occupations

380 THE LIVING TEMPLEare the very best k inds o f employment . Elderly peoplerequire a considerable amount o f exercise, but shou ld carefully avo id vio lent exercise o f all sorts . They should especial ly be careful not to become greatly overtaxed, or not

to become greatly out o f breath . The chest wall being rigid,the lungs cannot expand as inyou th , and the heart may alsobe easily overworked . Elderly people who are accustomedto exercise do not so quickly experience a sensation o f

fatigu e because o f diminished nervous sensibil ity. They are

consequently very liable to overwork , not be ing aware o f

the fact until a day o r two later, when the symptoms o f

secondary fatigue appear. It is very important that elderlypeople should understand th is fact, wh ich applies to mentalas well as physical work . An elderly manmay be able tocompete with a youngmaninexert ionwithout apparent injuryat the time, but will later suff er, wh i le the young man willexperience no inj ury, though at the time greatly exhausted.

Women as a class su ff er more than do men in conse

quence o f lack o f exercise. Their exercises must be less violent than those o f men, as they have but half the mu scularstrength, and are less accustomed to vigorous mu scular exer

tion. Breath ing exercises are especially important for

women and aged persons .Running exercises are not to be recommended for adu lt

womennor fo r persons past middle age . Boys and girls o ftwelve to eighteen years o f age may run until quite fatiguedwithout inj ury. Their hearts and lungs are sound and not

easily damaged . Adults, unless from youth accustomed to

running, must content themselves with a very slow pace,and should avo id exercising until extreme breathlessness isproduced. The pulse and the respiration shou ld returnwith in a few minutes to the normal rate. When the pulse

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382 THE LIVING TEMPLEnation o f hundreds o f patients , the author has Observed thattho se patients who have extremely dilated stomachs haveextremely weak abdominal muscles . The maintenance o f

strong and vigorous external vo luntary muscles mu st thenbe regarded as directly related to the health o f the importantorgans o f the trunk uponwh ich maintenance o f li fe primarilyand immediately depends .

Exercise may be classified as gentle, moderate, and vio

lent . Gentle exerc ise is that wh ich does not produce eitherfatigue or breathlessness . Moderate exercise produces fatigue when sufl‘iciently long continued , but not breathlessness .Vio lent exerc ise produces breathlessness, wh ich is one formo f fatigue ; and if continued for any length o f time, producesexhaustion. Gentle exercise is adapted to invalids and veryfeeble persons . V io lent exerc ise is permissible only to youngpersons and adu lts who have been accustomed to vigorousexercise all their l ives . Moderate exercise is the sort wh ichis especial ly indicated for health in all classes . It must notbe cons idered, however, that exercises are harmfu l that causea person to breathe deeply . Deep breath ing is one o f the

most beneficial eff ects derived from the exercise .

Estimationo f the Work Done inTaking Exercise.

The total amount o f work wh ich may be done in a dayby an o rdinary laboring man is about equal to the l i ftingo f foo t pounds , o r l ifting nine hundred tons one

foo t h igh . Th is is equ ivalent to l ifting a hundred - tonweighta foot h igh th irty times a minute during ten hours . A mancou ld not accompl ish th is with h is arms alone, but by employing bo th h is arms and his legs , th is enormous amount o f

work, and even more, may be accomplished . Indeed, the

body has such a wonderful capac ity for work that it is pos

ESTIMATION OF WORK DONE 383

sible fo r a strong man to pu t fo rth the enormous amounto f eff o rt abo ve indicated in a fraction o f a day by taxinghis energies to the utmo st in such vio lent exerc ise as a row

ing contest .It is sometimes usefu l to make calcu lation o f the amount

o f wo rk wh ich one perfo rms in a given exerc ise . For example, in such a simple exerc ise as walking, the amount o fwork done is much larger thanwou ld be suppo sed . At eachstep

, the bo dy is l i fted abou t one and one - hal f inches.

Allowing two and one - hal f feet fo r each step, eight stepswould cover a distance o f twenty feet . In taking these eightsteps

, and raising the body one and one- hal f inches at eachstep

, the body would be raised in all just one foo t. It thusappears that the amount o f eff o rt requ ired . to walk twentyfeet on a level surface at the rate o f three mi les an houris just the same as wou ld be expended in li fting the bodyperpendicularly one foo t . The same amount o f work wouldbe accompl ished if one should walk ten feet and at the sametime ascend a grade at the rate o f six inches to ten feet, ora trifle more thanhal f aninch to the foo t .

Let us suppo se the amount o f wo rk wh ich a person iscapable o f do ing in a day is equal to the l i fting o f

pounds one foo t h igh . Th is is the amount stated by eminentau thorit ies to be the average day’s wo rk o f wh ich the bodyis capable . Let us determine how far a person would haveto walk in order to perform th is wo rk in l ifting his bodyalong a ho rizontal surface . Supposing the weight o f the

person to be one hundred and eighty pounds , dividing000 pounds by one hundred and eighty, we learn that itwou ld be necessary to l i ft his own body ten thousand feetin order to do the required amount o f work . If the workdone inwalk ing twenty feet is equivalent to l i fting the body

384 THE LIVING TEMPLEone foo t, the distance to be traveled to do the requiredamount o f work will be obtained by multiplying ten thousandby twenty, wh ich equals two hundred thousand feet . D ividing th is by the number o f feet in a mile, we haveth irty - eight mi les as the distance to be traveled. If the journey invo lved the ascent o f a mountain five thousand feetin height, the required distance wou ld be only one half asgreat, or nineteenmiles . By simi lar calcu lations it is easy todetermine the amount o f work done in traveling either on

a level or in climbing h i lls or mountains , provided the distance traveled and the alt itude ascended are accurately determined . The amount o f work done may be increased, o f course,by carrying a burden o f any sort . I f , for example, a manweigh ing one hundred and eighty pounds should carry in

additionto his ownweight a burdenweigh ing ninety pounds ,the distance traveled would be proport ionately less000 divided by 270 equals It is thus apparent thata very fat person will accompl ish a larger amount o f workin travel ing a given distance than a person o f less weight.The body is always at work . The heart and lungs do

work amounting to much more than one hundred foo t tonsduring twenty - four hours . The simple acts o f sitt ing or standing require expenditure o f energy . Rapid walking may morethandouble the energy expended ina given time, and inrun

ning, the amount o f work accomplished may be several t imesas much as that performed in walk ing at the rate o f threemiles anhour.

Ordinary slow walking invo lves very little muscular exer

tion for a person in ordinary health . When the rate o f

walking is increased to five or six miles per hour, the amounto f muscular work invo lved is considerable . Walk ing at therate o f three miles an hour is equivalent to l i fting the body

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386 THE LIVING TEMPLEtwo chairs or other supports, and letting the body downas lowas po ssible, and then raising it to position, the so - calleddipping movement . In the last - named exercise the work

l is done by the arms.To do one hundred and fifty foo t- tons o f work, a man

weigh ing one hundred and fifty pounds would have to walkforty thousand feet, o

'

r about sevenand one - half miles , at therate o f three miles

.

per hour d ivided by 150 times 20,

equals The same manpracticing heel raising at therate o f one hundred movements a minute, for sixteenminu tes,rising two inches each time, would do as much work as inwalking a mile ( 150 times one - sixth times 16 times 100, equals

He would have to continue the exercise for two hoursto l i ft h is one hundred and fifty foo t - tons . As th is wouldmake the legs do all the work, it would be better to dividethe work betweenthe arms and the legs . This may be aecomplished by making the arms assist, by resting the hands uponthe back o f two chairs , the foo t o f the bed, a table, or anyo ther convenient support, and making a downward push withthe arms each time the heels are raised.

A larger amount o f work may be done in the same timeby lifting a pair o f irondumbbells with the arms at the sametime the heel - raising movements are executed. For example,a person weigh ing one hundred and fifty pounds, ho ldinginhis hands a pair o f dumbbells weigh ing twenty - five poundseach , making the total weight l i fted two hundred pounds ,raising h imself two inches th irty times a minute, would dowork amounting to foo t- pounds each minute, orfoo t- pounds inanhour.

If at each movement, a pair o f dumbbells weigh ing ten

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The Brain and the Nerves

HE brain and the nerves constitu te the means throughwhich man the creature comes closely in touch with

God the Creator. The brain and the nerves together constitute the seat o f the mind, the consciousness, the will , thethinking, feel ing, governing organs.

The brain and nerves are commonly described separatelyas independent o rgans , but in reality they are one. The

th inking and feeling organ, as the who le together might becalled , centers in the cranial cavity, but occupies the who lebody . The smallest brain conceivable is a minute mass o f

transparent material , o f irregu lar shape, and so smal l thatseveral hundred ranged in l ine wou ld make a row only an

inch long. The scientific name o f such a structure is a nervecell, or neuron.

A neuron consists o f a body with elongations or branching parts . One o f these branches is commonly very greatlyelongated, Often to the extent o f several inches, ending in adel icate tu ft . The accompanying cut gives a representationo f a typical neuron. Nerve cells have many diff erent forms.A very interesting branch ing form is presented in the cut.

Every cell o f th is sort is a center o f nervous activity,a seat

o f intelligence, a source o f energy, a l iving battery inwh ichenergy is generated, or rather in wh ich the energy derivedfromthe food is set free, and made to appear in vital work.

The mass o f matter within the cranium that we call thebrain, is s imply an assemblage o f these l ittle brains, comprising in all the enormous number o f more than

388

NERVE CELLS 389

S imilar cells are found in all parts o f the body,ln the heart, the lungs, the stomach, the l iver, in the wallso f the blood vessels, in the skin. Their prolonged branchesconstitute the nerve trunks, and serve to connect the cellsin different parts o f the brain, and o f different parts o f

the body, and especially to connect the central brain withthe lesser brains and various other organs o f the body. The

number o f these cells and fibers in the body is so great thatif all other structures were removed, the skin, bones, bloodvessels

,muscles, etc., nerve fibers and cells only being left,

the form o f the body would stil l be abso lutely completeand so l id in appearance, so that our th inking and feel ingorgans, that is, the brain and nerves, really occupy the

who le body, j ust as do the circu lating organs, the heart andblood vessels .

It will be interesting to notice a l ittle more carefu lly thestructure o f a neuron. It consists o f a body with a nucleus,or center, and branches, wh ich may be very few or exceedinglynumerous . A carefu l examinationo f the branches showsthat they are covered with minute buds . It is suppo sed thatthese buds are for the purpo se o f contact, either directly or

indirectly with other cel ls. Th i s contact occurs by means o f

the tu fts wh ich form the ends o f the long, branch ing filaments. The cell branches , as well as the matter compo s ingthe center o f the cell, consist o f transparent, jelly- l ike matteras clear as water, yet po ssessed o f the most marvelous andvaried properties o f any knownsubstance . Bymeans o f thesel iving threads, wh ich are many times smaller than the finestspider web, the nerve cells, or little brains o f the differentparts o f the body, are in constant communication with one

another, just as various po ints and cities o f a country are in

communication by means o f telegraph and telephone w ires.

390 THE LIVING TEMPLEThe nerve cell is the battery ; the nerve fiber, the wire. Whois the operator ?

Feel ing Cells and Working Cel ls.There are various sorts o f nerve cells or brains . Two

diff erent classes may be recognized ; cells wh ich feel , or

receive impressions, and cells wh ich send out impu lses to

organs wh ich are capable Of do ing work o f various kinds .The cells Of feel ing, or so - called sensory cells, comprise manydifferent groups, each o f wh ich is the seat o f some particular kind o f sensation, o f wh ich we may enumerate the following so - called special senses : sight, hearing, smell, taste,touch, pressure, weight, temperature, and various generalsensations, as pain, hunger, nausea, thirst, fatigue, the senseo f suffocation, and o thers .The nerve cells, or rather groups o f cells wh ich have

contro l o f vital work, are too numerous to name, for everyacting organ in the body down to the smallest muscle fiberor the most minute gland cell, is stimulated to action byimpulses received from nerve cells or groups of cells. Bod

ily movements Of'

every sort, although performed by muscles, o riginate in the nerve cells which contro l the muscles .Nerve cells arranged in groups , called centers , in the brainand spinal co lumn, likewise contro l the work of the l iver,the stomach , the kidneys , the lungs, the heart, even everyind ividual blood vessel and sweat gland. Special centers are

provided to contro l such acts as cough ing, sneezing, vomiting, defecation, emptying the bladder, the di latation and

closure Of the pupil, the balancing of the body, the heat

making processes, speech, and writing.

These various centers are located in diff erent parts o f

the brain. The cells which are the seat o f feel ing, vo luntary

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392 THE LIVING TEMPLEthe word he wishes to write, and the hand produces it underthe contro l o f these subo rdinate ganglia . Th is is true alsoo f typewrit ing, o f speech, o f piano playing, and o f everyhabitual act.

How Habits Are Formed.

It thus appears that the formation o f a physical habitinvo lves the education o f a portion o f the brain; and whenthe habit has once been formed, the act may be performedalmost independently o f the wil l or the h igher brain. Th isfact shou ld impress us most pro foundly with the importanceo f forming right habits, since it is apparent that the gettingrid o f a wrong habit invo lves not only the formation o f aright habit, but the far more tedious and diffi cult work o f

undo ing the evil work wh ich has been done in the wrongeducation o f the brain. Th is same principle appl ies to the

h igher centers wh ich are concerned only inmental acts, as

we shall see later. It is indeed a most momentous thoughtthat every act o f our l ives not only emanates from the brain,but modifies and changes the brain, thus influencing our

characters .

Reflex Nervous Action.

Farther down, in the canal o f the spine, there are locatedo ther groups o f nerve cells or centers wh ich perform specialkinds o f work . A frog without a head may be made to

jump‘ by pinch ing the skin o f h is back . It jumps 'with its

spinal cord, showing that there is personal ity still present.The body is sometimes paralyzed by injury to the spinalcord at its upper part . Insuch a case, i f the so le o f the foo tis tickled, the leg will be drawn up, showing that the spinalcord controls the leg, independent o f the brain to a certaindegree.

AUTOMATIC NERVES 393

When the hand comes in contact with a hot object, itis instantly drawnaway. One does not have to reflect, Myhand is in contact with someth ing hot ; it is l ikely to beburned, so I had better draw it away.

”The hand is pulled

away at once before there has been t ime for thought or con

sideration. Actions o f th is sort are called reflex, and theyare o f immense importance inprotecting the body from injuries o f various sorts . Even during sleep the reflexes are stillactive, .drawing up the foot when the so le is l igh tly touched,or pu ll ing away the hand if pricked. That these reflex movements are independent o f the will is shown by the fact thatthe time o ccupied is much less than that required for a vol

untary movement . The time requ ired for a person to givea signal in response to a touch is about one eighth o f a second. Th is is called the reaction time. The reaction time o fa reflex movement is less thanth is .The eyelid is closed when the eyeball is touched, another

il lustration o f reflex action. The acts o f winking, swallowing, sneezing, cough ing, and vomiting are reflex. Al l theseare pro tective movements, and may be set in operation so

vigo rou sly as to make vo luntary suppression impo ssible.Sneezing, for example, is for the purpose o f dischargingsome off ending object from the nose ; cough ing, fo r removing some object from the air passages ; vomiting, to emptythe stomach o f some o ff ending material .Since the wil l does not contro l these so - called reflex move

ments, we may well inquire who does contro l them? How

are they contro lled ?

Automatic Nervous Action.

Even during the most pro found sleep, some o f the cen

ters o f the spine remain in active operation. For instance,

394 THE LIVING TEMPLEif the temperatu re o f the room rises too h igh , the vesselso f the skin become dilated , and perspiration pours out for

the purpo se o f coo l ing o ff the blood wh ich has been sl ightlyoverheated . Th is action takes place without the slightestvo luntary direction; nevertheless, it is an intelligent and

purpo sive action o f the most important and beneficent sort.I f, on the other hand, the temperature o f the surroundingatmosphere falls, perspiration wi ll be lessened, the sk invessels will contract, and ch il l, wh ich consists in vigorousmuscu lar contraction, may take place, although the individual is sound asleep, unless he is awakened by the sh ivering. H ere again is an intell igent and important operationperformed withou t conscious eff ort. The beating o f the

heart and movements o f breath ing are carried on duringsleep with the same regularity and the same adaptation to

bodily needs as during the waking state . For example, arise in the temperature o f the room will hasten respirationand the heart beat, wh ile a

l

lowering o f the temperature willproduce the oppo site eff ect.These intelligent adjustments o f the bodily mach inery are

evidences o f a purpo se as definite and positive as that wh ichdictates the movements o f the hand in placing an object tothe mouth, in. directing a pen or a pencil, or in any o thervo luntary movement . These movements are not promptedby the humanmind, they are not regulated by the humanwill , for they occur du ring the most pro found sleep, whenthe mind and will are in abeyance. Intelligence and purposeare displayed, but they are not o f the human order. Theyare above it. They are the evidence o f a mind that comprehends all and provides for all, o f a will that never slumbersnor sleeps . Beho ld , he that keepeth Israel shall neitherslumber nor sleep.

”Ps.

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396 THE LIVING TEMPLEfeet, flushings o f heat in the face and other parts. are otherexamples o f sympathetic disturbance connected with a disordered stomach .

Consciousness Intelligence.

Consciou s mental activity is the most wonderfu l o f allthe functions o f the brain. How do we th ink ? Fromwhence do thoughts come ? Does the brain make thoughts,as the l iver makes bile ?Mind must be regarded as one o f the mani festations o f

l i fe. Every living formgives evidence o f design, o f creativethought. How could the sunflower know wh ich way to

look to find the sunwithout direction? How could the l ittleduckling with a henmother learnto swimwithou t a teacher ?How could the carrier pigeon find its way home withouta guide ?The perplexities in relation to mind are largely the out

growth o f a false ph ilosophy, wh ich recognizes as the foun

dation o f all existence two classes o f th ings, natural and

supernatural, physical and metaphysical, material and spiritual , matter and mind. Th is classification is abso lutely artificial , and has led to all sorts o f confusions and theo logicalmysticisms . Intell igence is one o f the forces o f the universe,one o f the manifestations o f the all - pervading life whichcreated and creates, animates and sustains .

Intell igence, l ike gravitation and magnetism,is universal .

Every object wh ich canrecognize the force o f gravitationhasweight. Every Object wh ich can recognize and mani fest themagnetic force is a magnet . The brain is an organ so con

stru cted that it is able to mani fest intell igence. Many fantastic theories have been developed respecting the fanciedinfluence o f one mind upon another, or so - cal led thought

CONSCIOUSNESS 397

transference. Al l these invo lve gro ss errors . Thought cannot be transferred from one mind to ano ther, but two humanbrains far apart may receive a kindred idea at the samemoment, not because one brain is influenced by ano ther, butbecause bo th are at the same time intouch with the universalmind .

There is but one original, universal, all - knowing, allcontro l ling intelligence. The human brain is an organ so

constructed that it is able to mani fest intell igence. The humanwil l to some extent directs the intell igent Operations o f the

brain, and enables an individual to determine the direction inwh ich his intell igence shall be mani fested, whether it shallbe appl ied for good or for evil , whether it shall operate inOppo sitionto the divine will or inharmony w ith it. The ope

rations o f the human intell igence are as unfathomable to

humanwisdom as are all other o f the bodily functions. Thereis no process known to manwhereby food can be convertedinto b lood except by the divine alchemy o f digestion. Deepwith inthe recesses o f the gray mass o f cells and fibers, wh ichis called the brain, intricate and subtle processes are takingplace that resu lt in the product ion o f ideas wh ich come intothe field of consciousness already formed. Who canmakeideas to order ? Every one recognizes the fact that ideas cometo him from somewhere outs ide o f his own consciousness .Says one, “

A good idea came to me recently,” or“A thought

struck me j ust now .

”

Every - day experience shows us that there are intellectualOperations taking place w ithin us o f which we are uncon

scious. For example, a problem - social, bus iness, or religions— troubles us . We canno t so lve it, and lay it asidefor the time being. A few hours later

, or some days later,the same problem presents itsel f again, and with a satis

3 98 THE LIVING TEMPLEfactory so lu tion. We are not conscious o f having spentany time whatever in weigh ing the question, but al l the

po ints invo lved have been carefu lly arranged inproper orderto show their proper relation one to ano ther, and the diffi

cu lty wh ich we experienced has disappeared . Th inking hasbeen done outside the consciousness .The only explanationo f the mysteries o f the varied intel

lectual processes is the operation o f a' divine, ever- present,

all - pervading Intell igence. The one explanation o f Naturewh ich makes every mystery clear, is God, who both createsandmaintains, who made al l th ings and operates all th ings.

The Windows of theMind.

It requ ires no argument to demonstrate that a largeshare o f our ideas at least originate in pictures made uponour brains by impressions wh ich are received through the

several senses . The material thus received from the outsideworld might be called the mind food or

“ thought - stu ff .

”

We may profitably spend a l ittle time in the study o f theseseveral avenues to the mind, and o f the nature o f the material wh ich they bring in.

Sight Pictures.

The eye is a picture - making instrument, very much l ikean ordinary photographer’s camera, only much more del icately and perfectly constructed. The eye of an ox recentlykilled may be prepared in such a way that one can clearlysee the picture wh ich is formed by the lens o f the eyeupon the dark curtain stretched across the back o f the eyeglobe. Just in front o f the co lored screen is a fine networko f nerves and nerve cells wh ich are connected with the

brain. In some way which no physio logist has ever been

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400 THE LIVING TEMPLEany mechanism upon wh ich pictures cou ld be made . Somecurious experiments, however, have seemed to show thatwhen one recalls vividly any object wh ich he has seen, apicture o f the object is simu ltaneouslv reproduced in his

eye . One observer even claims to have taken a pho tographo f such a picture.1

Th is view may or may not be true, but we know that itis true that in the mind, at least, we may o ften reproducein a most distinct and accurate manner eye pictures wh ichhave been formed years before . It is related that a famousartist once reproduced frommemory a copy o f an inacces

sible picture hanging in a gallery in a distant city, wh ichwas so l ike the original that it cou ld no t be distinguishedfrom it. Th is is what the brain is do ing all the time.

How Eye Pictures Are Formed.

Ano ther interesting and remarkable fact in relation to

eye pictures is that, instead o f being painted upon the eyeby the sun’s rays as in the case o f the chemically preparedgrass or paper o f the photographer, the picture is bleachedby destruction o f the co loring matter o f the screen wherethe rays are focused, producing a picture in wh ite . Th isnecessitates the constant reproduction o f the co loring matter o f the eye. In o ther words , a new screenmust be pre'

pared for every new picture that is formed . Just as one

having made a chalk picture upon a blackboard, must eff acethe picture made before another one can be drawn, as o therwise the l ines wou ld be mixed and the pictures indistinct,so the eye picture must be eff aced befo re a new picture isformed .

Here we are againbrought incontact with an intell igence,a power which , fortunately fo r us, reaches far beyond the

l Popu lar Selena Monthly, September, 1896.

EYE PICTURES 401

human will , that operates beneficently and incessantly whi lewe are awake and making use o f o ur eyes , but who l ly outs idethe consc iou sness . During every waking moment, yes , dur~ing every moment o f our l ives, a master artist stands ondutyin every eye, animal as well as human, taking note, copying,one might say, and transmitting to the brain and recordingthere every picture made, and instantly preparing the pic

ture -making apparatus for the taking o f another picture,not by rubbing Off the picture, as when chalk is eff acedfrom a blackboard, but by produc ing anew, creating fromthe blood, new co loring matter, and filling in upon the l iving curtain every bright l ine, every l ight or hazy spo t, thatano ther picture may be received. SO rapidly is th is workdone that it is po ssible for one to form a clear, distinctpicture o f a new and separate object eight times a second.

I f objects are presented too rapidly, the image formed isblurred, for the picture o f one is not completely finishedbefore the next is formed, so that several pictures blendtogether.

The images o f very bright Objects which have beengazedat for some time, remain long upon the retina, as may berecognized by a single experiment. After looking for amoment directly at a window through wh ich the l ight isshining brightly, turn the head away from the window, and

tightly close the eyes . After waiting for a few moments,a distinct image o f the window will be seen, perhaps o f adiff erent co lor, but the form and the outlines o f the sashwill be readily made out. Sometimes even the fine traceryo f a lace curtainmay be readily seen w ith the eyes tightlyclosed . Certain d iseases and various drugs have the eff ectto greatly lengthen the duration o f these eye pictures, thus

an

402 THE LIVING TEMPLEinterfering with the vis ion. Tobacco in particular has th iseff ect, also alcoho l .

Sound Pictures.

The ear, l ike the eye, is a means by which impressionsare made upon the brain wh ich have a definite form or

value, but diff ering altogether from the pictures receivedthrough the eye. Though less intricate in appearancethan the eye, the ear is no less wonderfully made. How

the great variety o f air movements wh ich constitute no iseso f every possible description, and mu sical notes coveringa range from eight vibrations a second to more than fortythousand vibrations per second, or abou t a dozen octaves ,canbe received by nerves and transmitted to the brain, eachpreserv ing its own particular qual ity and quantity, is stillan unfathomable mystery, after hundreds o f years o f studyo f th is interesting organ.

Acro ss the lower end o f the canal o f the ear is stretcheda membrane, wh ich vibrates l ike the head o f a drum whenbeaten. Inside, a number o f curious l ittle bones are arrangedon a plan simi lar to that employed in the sounding instrument o f the telephone for magnifying sound. There are

also arrangements for lessening the intensity o f sound wheni t is too loud, Most wonderfu l o f all is the musical instrument o f the ear, the organ o f Corti , wh ich resembles botha harp and a piano keyboard. The mus ical instrument o f

the ear is provided with mo re than twenty thousand stringsor fibers, each o f wh ich has its particu lar function to per

fo rm in connectionwith the functiono f the ear.

During sleep , the eyelids are closed . It seems , in fact,necessary that the eyelid should be closed in o rder that

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404 THE LIVING TEMPLEferent musical notes, and the eye special nerves for differentco lors.The nose, l ike the ear, is an ever- wakefu l sentinel . A

personmay be awakened by a strong odor, as o f ammonia,or any strongly disagreeable scent.

The sense o f smell is perhaps the most abused o f al l thesenses . Those neglects by wh ich the nose becomes the seato f chronic catarrh, may lead to entire loss o f smell by destruction o f the mucou s membrane, or obstruction o f the air

passages by accumu lating secretions , or by th ickness o f the

mucous membrane, so that the odorous particles carried bythe air canno t come in contact with the nerves o f smell . The

use o f tobacco destroys the sense of smell by producing disease o i the mucous membrane and paralyzing the nerves .The use o f snuff and cigarette - smoking are especially destruct ive to th is usefu l sense.The sense o f smell seems to be so nearly extinct inman,

as compared with lower animals, that its value is very largelylost. In the dog, and in some lower animals, the sense isso acute that it appears to be o f greater service o ften thanthe sense o f sight. The sense o f smell whennormally acuterenders exceedingly valuable information o f the qual ity o f

the air we breathe, warning us o f the entrance o f po isonousand irrespirable gases, and o f the proximity o f decomposingmatter, wh ich may be a pro l ific source o f germs . The keenness o f the

‘ sense o f smell, as in the case o f o ther senses,when its warnings are neglected , is rapidly lessened, so thatit no longer gives notice o f the presence o f danger. Th is iswell illustrated by the sensation experienced on coming intoa close, warm room, as , for example, an unventilated bedroomor a crowded assembly room

, after a walk out o f doo rs .One is surprised that the persons in the room can to lerate

THE SENSE OF TASTE 405

the terrible odor easily recognized as present in the room.

Th is principle appl ies to bo th the physical and the mo ralinstincts . I f the promptings o f consc ience are not heeded ,they after a time cease, so that one experiences no compunctionin do ing that, the very thought o f wh ich would previouslyhave given alarm. Thus the to lerance o f evil may so changeus in time that we cease to be able to recognize evil as such.

The Sense of Taste.

Besides the o rdinary sensations o f touch and pain, thereare four spec ial sensations wh ich are recognized by the

tongue ; these are sweet, sour, sal ine, and bitter. B itter ismost distinctly recognized at the roo t o f the tongue ; theother flavo rs are most accurately recognized at the tip and

sides o f the tongue. It has been proved that each o f theseflavors is recognized by a special set o f nerves . The flavoro f many substances is o ftenmore due to the odor wh ich theyemit, and which is recognized by the sense o f smell, thanto any characteristic properties wh ich are recognized by thesense o f taste. An onion, for example, has scarcely anyflavor at all when eaten with the nose closed, or by one

who has a hard co ld. The same principle appl ies to numerous food substances . A personwhose sense o f smell is destroyed has much less appreciationo f the fine flavors o f naturalfoods thandoes one whose o lfactory sense is intact.

The Proper Functionof the Sense of Taste.

The ch ief use o f the sense o f taste is in combinationw iththe sense o f smell to inform us respect ing the qual ities o f

food, and to assist us in gauging its quantity in accordancewith our needs . When one is hungry, or has an appetite,

406 THE LIVING TEMPLEalmost every sort o f who lesome food may be eaten withrel ish. When the sense o f hunger is satisfied, we cease torel ish the same substances wh ich a short time before weremost agreeable, andmay even loath them.

The sense o f taste, combined with the o lfactory sense,was doubtless intended as a perfect guide to man inhis eating, as is still apparently the case with the lower animals.Inorder that th is should be the case it is necessary, however,that the sense o f taste shou ld be natural , and that it shou ldhave opportunity for exercise. Nerves o f taste wh ich havebeen abused by the use o f pepper, mustard, and o ther con

diments, cannot recognize the del icate flavors o f naturalfood, and are not ready to respond to those del icately balanced reflexes by wh ich the body gives notice when a sufficient amount o f food or drink has been taken. Such aperverted taste may, however, be educated so that it againbecomes normal, and is able to perform th is function, so

important to nutrition. It is abso lutely necessary, however, that food should be taken very slowly. It should beeaten ina dry state, so that it may be chewed for a sufficientlength o f time to enable the saliva to disso lve and set freeits natural flavors, so that by contact with the nerves o f

taste, they may notify the stomach and other digestive organsthrough the connecting nerves o f the service expected o f

them, thus enabling themto make the necessary preparationand to be in readiness . When food is taken in the l iqu idform, so that it is swallowed readily, or is rinsed downwithwater or other l iquid, there is no opportunity for the exer

cise o f th is important function.

For our own well - being it is necessary that we shouldlearn to recognize in the sense o f taste not simply a meanso f pleasure, a gustatory instrument upon wh ich , by the aid

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408 THE LIVING TEMPLEknowing well enough by experience the certain consequenceso f indu lgence.

The sense o f taste, when properly used, i s one o f the

body’s most impo rtant safeguards . An unperverted palateis a wise and ever- wakefu l sentinel , wh ich says promptlyto the eater, Enoug when he has swallowed a su fficient amount o f nutrient material to meet the presentrequ irements o f h is body. On the o ther hand, the pervertedand abu sed palate is one o f the most certainand expeditiousagents for defil ing the body temple, destroying its beau ty,externally as well as internally, and Opening the door to

a who le legion o f evil spirits, through wh ich the templemay become the ho ld o f every unclean and hatefu l bird .

”

From the Thanksgiving feast to the bacchanalian revel, the

saloon, the dance hall, the gambling hell , the bro thel , is ashort road with few turns . The palate was givenman, notas an instrument o f pleasure, but as a gu ide whereby hemight select in proper quantities foo d substances o f the

qual ity suited to his needs . The debasement o f th is function to the ends o f pleasure is the beginning o f a prostitution o f the body wh ich ends only in abandonment to the

gro ssest forms o f sel f- indu lgence, and ends in prematureexhau stion o f the vital resources, early decay o f the body ’sforces , and ignominious death ; for no death can be con

sidered honorable wh ich is the direct consequence o f one’sown acts, or suicide. Said an eminent French writer, Mandoes not die, he kills h imself.”

Perverted Tastes.

$ob asked the question, Is there iniqu ity inmy tongue ?canno t my taste discernperverse things ? ” $ob Wh ileperhaps it is hardly fair to ho ld the tongue respons ible, even

PERVERTED TASTES 409

in the most flagrant departure from dietetic rectitude, itmust be admitted that the tongue as an organ o f taste iscertainly made an instrument o f the grossest and most inexcusable selfishness in ho l iday gormandizing and social feasting. How many may say with truth, Canmy taste discernperverse th ings ? ” Multitudes o f men and womenhave departed so far away from the natural order, and have so longeducated their palates invic ious ways , that the sense o f tasteis no longer a safe guide, but instead has come to be a sourceo f temptation and a snare . Morbid cravings o f the mostdestructive character demand gratification. The appetite formustard, vinegar, h ighly spiced and greasy foods, pickles,cheese, even flesh meats, is altogether unnatural ; and as theresult o f vicious training and perversion the palate wh i chhas thus been mistrained may actually refuse to recognizeas good and satisfying the very best and most who lesomelyprepared natural foods, and w ill turn away from bread to

choose a stone or someth ing equally indigestible.It is doubtless tru e that the present is pre- eminently an

age o f go rmandizing. There never has been a time in the

h istory o f the world when so much time and attention and

money were given to the gratification o f appetite by the

masses . Wh i le there are a few who are seeking to knowthe divine order indiet and in every habit o f l i fe, the multitude are saying to themselves, Let us eat, drink, and bemerry,” qu ite forgetting the sickness, suff ering, and deathwh ich the morrow is sure to bring. Whose end is destruction, whose god i s their belly, and ~whose glory is theirshame.” Ph i l . 3 :19. In these po inted words the apo stlePaul draws a quick and graph ic picture o f

.

a man given to

the indulgence o f appetite. It must have been the same sortof amano f whomSo lomon Spoke whenhe wro te, “

All the

410 THE LIVING TEMPLElabor o f a man is for his mouth (Eccl . 6:7) and to whomthe prophet Isaiah referred, Yea, they are greedy dogs$margin, strong o f appetite wh ich can never haveenough .

”The end o f such a man, as the apo stle Pau l truly

says , “ is destruction. Physical destruct ion surely comessooner or later to every man who disregards tho se naturallaws wh ich governthe appetite, and wh ich i f fo l lowed wou ldlead him to take into h is stomach only su ch foods as are

in the h ighest degree fit to sustain the noblest work o f God,

and in such quantity as is necessary to meet his daily re

qu irements.

The Skinand the Sense of Touch.

The sense o f touch , with its modifications, the sense o f

pressure and temperature located in the skin, and the associated - sense o f weight located in the muscles, are otherchannels through wh ich we receive an immense amount o f

information concerning the world about us. The constantplay o f external stimulating influences upon the skin is one

o f the most important means by wh ich the wheels o f l i fe arekept in incessant activity. The marvelous influence o f l ightupon the skin, and through it upon the nervous system and

other organs, has already beenconsidered, as also the influenceo f temperature acting through the hot and co ld nerves. Electricity perhaps also plays its part as a physio logical stimulant .All these influences combined, and perhaps others with

wh ich we are unacquainted , send in upon the brain, the

spinal cord, and the sympathetic nerve centers a constantstorm o f impulses that are reflected to every o rgan and

tissue,exciting activity, movement, secretion, blood circu la

tion, every form o f bodily activity . The skin exercise whichresults fromthe daily co ld bath is a training o f the brain

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412 THE LIVING TEMPLEthetic responses, and help to make o f l i fe a grand and noblesymphony, a tunefu l song, sending out into the world abou tsweet no tes o f thought and act, o f kindly words and helpfu l deeds . Let us not forget that the sunl ight is God’s smileo f benediction; that the sunsh ine is Heaven’s l ight and l i feand glory, the true Shekinah , the real presence with wh ichthe temple needs most to be filled ; that the coo l ing breezeis the breath o f heaven, a veritable messenger o f l i fe, carrying heal ing on its wings . DO not let one day pass, exceptf rom dire necessity, inwh ich these mighty l ife - saving agenciesshall not have an opportunity for anhour or two at least todo their work o f cleansing, heal ing, energizing, and beantifying.

How We Remember.One o f the mo st remarkable o f all the mental processes

is memory. How are sight pictures and sound pictures and

o ther impressions stored in the mind, and how are we ableto recall them? H ere again we are in the presence o f awonderful miracle, and at best we can only seek to makeclear the fact by illustration and comparison. There are

certainbod ies possessed o f a property known as pho sphorescence. After having been exposed to daylight for a time,these bodies give o ff l ight in the dark. They store upcertain portions o f the sunbeam, and give them o ff again.

Th is is a sort o f a physical memory . These pho sphorescentbodies simply continue in the dark that wh ich they do in

the sunl ight.In some way the impressions made through the eye, ear,

and other senses induce such actions and changes in the

nerve cells wh ich are connected w ith these organs that underthe right sort o f stimulu s the same actionmay be reproduced, and brought with in the range o f consciousness. Th is

MEMORY 413

reproduction o f past impressions is secured through the

connection o f that port ion o f the brain wh ich is the seato f consciousness with o ther portions in wh ich impressionsare stored by means o f the del icate nerve branches previouslydescribed. The numerous connections o f these nerve fibersbring them in direct or indirect association with all the different parts o f the brain. In trying to remember, one o ftenis conscious o f an effort, and the brainmay be very muchwearied ina long- continued eff ort to recal l impressions wh ichhave been partially eff aced. The mental effort consists inenergiz ing the fibers so as to make them proj ect forwardtheir delicate endings , thus making numerous contacts, perhaps millions, with diff erent cells, until by and by the particu lar cell or group o f cells in which the desired word or

o ther impression was made is recognized. When one isweary, it is Often difficult, sometimes impo ssible, to recal lnames or data o f various sorts wh ich may be entirely familiar. Th is is because o f the impossibil ity o f energizingthe nerve cells sufficiently to make the desired contacts.Anyth ing wh ich benumbs the nerves, as alcoho l, tobacco,tea, co ff ee, Opium, may have the eff ect to benumb the nervous sensibility and lessennervous energy, and thus operatedeleteriously upon memory. Memory, however, is perhapsmost seriously inj ured by loss o f sleep, whereby brain energybecomes exhausted. Sometimes the memory may be for thetime being almost entirely eff aced by long- continued loss o fsleep.

Depreciation o f memory in old age is one o f the firstindications o f fail ing mental power. It is interesting to no te,however, that the memory o f events wh ich happened inearlyl ife are o ften remembered, whi le others o f recent occurrencequickly pass from the mind.

414 THE LIVING TEMPLE

How to Have a GoodMemory.

The essentials o f a good memory are, first, good attention.

The permanence Of the impressionmade will depend upon itsintensity. The longer the impression continues, the deeperthe impressionmade. The more active the mind in relationto the impressionmade, and the larger the number o f nervecells invo lved in it, the longer it is l ikely to be retained. It

is necessary to dwell long and repeatedly upon tho se thingswh ich it is desired to permanently fix inthe memory.When one seeks to memorize a passage o f Scripture o r

the words o f any author, he shou ld beginby making a carefu lanalysis o f the thought conveyed and o f the relat ion to eacho ther o f the various subdivisions o f the subject. Suppo se,for example, that one desires to memorize the 116th psalm.

We first read the psalm through . Then we will begin acareful analysis o f the thought o f each sentence and eachverse. We will consider the first two verses by way o f illustration:

“I love the Lord

,because he hath heard my vo ice

and my supplications . Because he hath incl ined his ear

unto me, therefore will I call upon him as long as I l ive.”

What is David ’s declaration? I love the Lord.

” Why didhe love the Lord ? Because he hath heard my - vo ice and

my supplications .” We now have clearly before the mindthe who le thought o f the first verse . We know that Davidloved the Lord, and the reason why, and we will not belikely to forget it. The who le verse should be repeatedcarefu lly each time with the analysis . Now let us considerthe second verse in the same way. We find the language o fthis verse is inverted . The principal thought comes last,the secondary first . David declares that he will call uponthe Lord as long as he l ives, and gives h is reason, Because

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416 THE LIVING TEMPLEFor example, sleep is the result o f the retractiono f the nervebranches whereby the communication between the seat o f

consciousness and various other parts o f the brain is interrupted through the breaking o f contact o f the nerve cel ls .Opium, cocain, alcoho l, ch loro form, ether, and o ther narco tic po isons have been shown to have the power to cau sethe nerve branches to contract . Th is explains the eff ect o fthese substances in producing insensibil ity to pain, uncon

sciousness, and sleep .

The effort to recall a fact or a circumstance is simplyan act o f the will stimulating the nerve cells, and causingthemto stretch out their branches in various directions . The

moment the right contact is made, the desired fact or pictureflashes before the mind . Del irium and insanity are simplythe result o f abnormal contacts wh ich are caused by someirritating substance in the blood, or a disease process in the

blood.

Influence of Alcohol and Tobacco uponNerve Cells.

These facts make very clear the influence o f unwho lesomediet and various po isonous drugs , not only upon the brainandmind, but uponthe character. Alcoho l renders a mantempo rarily insane by paralyzing certain Of the nerve cells, so

that the brain is unable to make tho se contacts necessaryfo r the formationo f correct judgment. Irregu lar and unh atural combinations are formed o ftenwith the most disastrousresu lts . A manwho naturally is peaceable, under the influenceo f l iquor becomes vio lent, destructive, a veritable beast inferocity. In the disease known as del irium tremens the

nerve contacts become curiouslymixed up, so that the su ff erersees snakes, reptiles, and all sorts o f monsters and strangeshapes before him. Such a patient once mentioned to the

ALCOHOL AND TOBACCO 417

author that he saw a sheep with a huge probo scis l ike anelephant, and ch ickens with enormous heads and j aws l ikecrocodiles , w ith their mouths w ide Open, ru sh ing at him.

The terro r wh ich he experienced was a good lesson for him,

and led h im to repentance and reform.

These facts fo rcibly impress upon one the evil effects o f

alcoho l, tobacco , and o ther po isons wh ich paralyze the nervecells, destroying those cell groupings which are necessary forthe maintenance o f health o f mind and body. It is evidentalso that the brainand nerves may be subjected to grave disturbances through the actiono f po isons wh ich may be formedin the stomach and intestines as the resu lt o f indigestionand

the putrefaction o f food stu ffs , wh ich readily undergo thesechanges whennot promptly absorbed . H ere is an explanation o f mental confusionand du llness so commonly met within dyspeptics, drowsiness, irritabil ity , depress ion, and variouso ther distressing symptoms fromwhich so many su ff er . Mustard, pepper, pepper- sauce, and other irritants also act in adestructive way uponnerve cells, as well as upono ther partso f the l iving o rganism.

Ano ther class o f po isons wh ich are to a h igh degreeparalyzing and irritat ing in eff ect are u ric ac id, oxalic ac id,and o ther po isons wh ich are naturally generated in the bodywhen right conditions fo r health are not maintained . Thesepo isons are especially l iable to be formed in persons whoeat excessively, and especial ly flesh eaters, those who makefree use o f sugar, candies, and other sweets, and those whodo not take a su ffi c ient amount o f exercise. Sedentary persons, especially those who eat heartily, sooner or later becomerheumatic through the accumu lation o f those tissue po isonswh ich represent incompletely oxidized or half- burned food

27

418 THE LIVING TEMPLEsubstances , the c inders , the extremely po isonous character o f

wh ich has beenpreviously po inted out.

Sleep.

During perfectly sound sleep the brain is who lly inactive .The blood recedes to o ther parts o f the body, the spacesabou t the nerve cells are filled with lymph, and the partsworn by use undergo repair. During the activity o f wakefulness, there is l ittle opportunity for repair o f tissue. Th iswork is done almost who lly during sleep. During unsoundsleep the brain i s active in a partial and disordered way, so

that confused and indistinct pictures are brought before theconsciousness . The result is dreaming.

Dreams Often afford important indications respecting the

conditiono f the brain. Whenone constantly dreams at nighto f the work wh ich he has been do ing, it is an indication thatthose portions o f the brain employed in the daily occupationsare overwrought and congested, so that they are not beingproperly rested and restored at night, and are in a way to

become seriously diseased . A person su ff ering in th is wayshould immediately suspend h is ordinary pursu its by a vacation, and should seek diversiono f mind ina change o f ocenpatiou , and should dismiss fromhis mind so far as possiblethe subject o f his dreams .

Dreams are a lso to a certain extent an index to the character. One dreams mo st o f those th ings o f wh ich he th inksmost. I f one’s dreams are o f an abho rrent or impure character

, the remedy must be first o f all sought in proper diseispl ine o f the mind during the waking hou rs . Frightfu l dreamso f physical struggle, and dreams o f combat, are in the h ighest degree exhausting, and demand the application o f reme

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420 THE LIVING TEMPLE

Nerve Poisons.

Alcoho l, tobacco , tea, co ff ee, opiates, and a host o f drugstaken in the form o f nostrums and patent medicines and

much - vaunted drugs , are po isons . Some obtund nervou ssens ibil ity, giving case from pain, weakness , worry, and

other d iscomforts, but only by deceiving, by covering up thecause instead o f removing it . So - called tonic drugs are, l ikenarco tics, deceptive in their eff ects , producing an impressiono f strength and vigor wh ich real ly does not exist . The art ificial felicity induced by the use o f nerve - deceiving drugs isso great that the habit is readily formed . Many thousandso f persons go down to unt imely graves annually through the

influence o f alcoho l , Opium, tobacco , cocaine, and o therequally destructive drugs . Drug habits o f all sorts may beovercome by j udicious management i f the individual h imsel fdesires to be set free. A simple dietary, excluding fleshfoods,warm baths, rest, and good nurs ing, will greatly aidinrel ieving the nervousness and other distress wh ich immediately fo llow the removal o f a narcotic drug, and the dailyco ld bath and the continuance o f a simple natural dietaryw i ll aid greatly inbu ilding up the nervous system and fortifying it against a relapse .Neurasthenia, or nervous exhaustion, wh ich is an exceed

ingly commonmalady, deserves at least brief attention. The

brain i s one o f the most enduring o rgans o f the body . It

receives one fifth o f all the blood supply, and canno t easilyoverwork as long as other conditions are normal . Wholesome food and a good digestion, with plenty o f out- o f - doorexercise and a proper amount o f sleep, will so forti fy the

brain as to enable it to do each day as much work as it canbe made to accomplish . Lo ss o f sleep breaks down the

DRUG HABITS 421

energy o f the brain and nerves very rapidly, as proper op

portunity is not given for the repair o f the damage done bywo rk . Continuous use o f a single facu lty or a circumscribedport ion o f the brain in some part icular pursu it more Oftenleads to nervous breakdown than does much more arduouswork o f a more general character. Variety inmental laboris one o f the best means o f resting the brain. Worry tearsdown the mental forces by preventing reparative and nu tr it ive changes . Worry is nearly always carried into the sleepin dreams, preventing sound and refresh ing sleep.

A CommonCause of Nervous Exhaustion.

The mo st common o f all causes o f nervous exhau stionis au to intoxication, or saturation o f the body with its own

po isons . These po isons lessen the natural energies o f the

brain, rendering the brain cells less acute and less capableo f mental eff ort . Au to intoxication is mo st commonly produced by meat eating, though it may be the result o f execss ive eating o f any sort, especially in sedentary persons whodo not exercise sufli ciently to burn up the food materialwh ich they take in. It should be remembered that a sedentary person, no matter how hard he works his brain, con

sumes in work only two fifths as much food as does themanwho actively engages inmuscu lar pursu its . I f he eatsas much; the three- fifths excess wh ich he takes into his system is rapidly converted into waste, clogging material, cin

ders, wh ich po ison and hamper every tissue, exercising theirpernicious influence upon the brain and nerves

,part icularly

as shown in depression o f mind, irritability o f temper, con

fusion o f thought, inabil ity to concentrate the mind, indecision, despondency, and suspicion.

All these conditions may be combined in a single case

422 THE LIVING TEMPLEo f neurasthenia . The most eff ective remedy is to be foundin a simple dietary, excluding flesh foods o f all sorts . It is

best to take dry food, and to masticate it very thorough ly .

Cereals and fruits, with a moderate allowance o f nu ts, are

the cho icest food stuff s for a case o f th is sort. The dailyco ld bath taken every morning on rising, the warm bath on

retiring, are measures o f the h ighest value. An out- o f - door

l i fe, with moderate exercise sufficient to maintain activi tyo f the skinand lungs, is an admirable means o f building up

a depreciated nervous system, puri fying the blood, stimulating to act ion the chest and heart, thus cleansing the tissuesand urging to increased activity every vital funct ion.

The influence o f dress uponthe nervous system, especiallyinthe case o f women, is a questionwh ich canno t be ignored .

Compression o f the waist, either by corsets, tight bands,or heavy skirts, inj ures the nervous system,

not only bydeterioration o f health and interference with breath ing, bu tby forcing down the stomach , bowels, kidneys, and o therimportant vital organs, and thus impo sing a damaging strainupon the delicate nerve fibers wh ich are supplied to theseorgans. As the resu lt o f th is abnormal strain, numerou sreflex disturbances arise, among wh ich may be mentionedpain in the back, between the shou lders, in the back o f the

neck, the top o f the head, the eyes, depressiono f spirits, painin the legs, numbness, and general nervous exhaustion.

How to Have a Clear Head.

The manwho desires to have a clear head, a brainkeenlyal ive to the subtle influences o f the universe about him,

alert to respond to every call made upon it by the bodilyorgans under its supervision, ready to receive impressionsfrom the infinite source o f universal thought, and capable

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424 THE LIVING TEMPLEwas spiritual . 1 Co r. Pau l distinctly puts the bodyfirst, not in importance, but in time . Physio logy clearlyteaches the precedence o f the body in the development o f thehuman being. The palpitating, grow ing body exists longbefore there is the first beginning o f mental or moral activity .

The new - born ch ild is simply a breath ing, eating, sleepingbundle o f l iving cells, but incapable o f intelligent action o f

any sort . Its movements are altogether automatic, governedby an intelligence h igher than its own.

Mind and character are the products o f an after development in wh ich the body plays a fundamental part. Men,

long ago , learned that muscles are made out o f food, and

that there is a most intimate relation between food and

strength, between eating and capacity .fo r muscular wo rk .

From the times o f the ancient Greeks, when men weretrained fo r publ ic games and other contests, down to the

present day, men in training for a special effort o f any sortrequ iring an unusual exh ibition o f mu scu lar power, havebeen requ ired to submi t to a rigorous restriction o f theirdietary to such foods as experience has shown to be bestadapted to support the h ighest degree o f muscular activityand endurance. The most igno rant and unobservant peasantrecognizes the intimate relation between the quality and

quantity o f the food supplied to his horse or h is ox and the

work wh ich the animal can do .

It is strange indeed that so l ittle attention has beengiven to eating in its relation to mental work . The majo rityOf men give l ittle or no attention to their eating except tosecure a su ffic ient amount o f food po ssess ing the right sorto f palate - tickl ing flavors to satis fy hunger and taste, w ithout considering what qual ity o r quantity o f food stu ff s will '

best support the muscle and nerve activities in which they

DIET AND CHARACTER 425

may be engaged. A starved brainmust be a weak brain, andincapable o f the h ighest degree o f activity. Nevertheless,ina starving man the brain remains active when the muscleshave lost their power, by reason o f the fact that, recogniz

ing the paramount importance o f cerebral activity, naturerobs the rest o f the body to feed the brain. The braino f the

overfed man, on the other hand, may be crippled throughthe clogging influence o f the imperfectly oxidized wastesubstances wh ich paralyze the brain cells and cloud the

intellect .The bo dy is l ike a furnace. The food substances taken

into it are bu rned, or oxidized , in the body just as is coalin a stove or a furnace . The products o f combustion escapefrom the furnace through a smoke pipe or ch imney. So the

products o f v ital combustion or Oxidation escape ' from the

body through the lungs, skin, and o ther excretory organs .When too large an amount o f food is taken, the situationo f the body is the same as that o f a stove or furnace wh ichis overcrowded w ith fuel ; the combustion being incomplete,vo lumes o f smoke are produced which choke the fire, and

may extingu ish i t. An excess o f food fills the body w ithorganic smoke or imperfectly oxidized waste substances, o f

wh ich uric ac id is the best known representative, and o f

wh ich rheumatism,neurasthenia, or nervous prostration, neu

ralgia, nervous headache, bilious attacks, apoplexy, paralysis,and various o ther disorders, are the natural resu lts.

The body is a factory o f po isons . I f these po isons,wh ich

are constantly being produced in large quantities in the

body, are imperfectly removed, or are produced in too greatquantity, as the resu lt o f overfeeding, the fluids wh ich sur

round the brain cells and all the l iving tissues are contaminated w ith po isonous substances, wh ich asphyxiate and

426 THE LIVING TEMPLEparalyze the cells, and so interfere with their activity. Th isfact explains, in part at least, the stupidity wh ich is a common after - dinner experience with many persons, and withsome people who are habitually gross eaters, is a confirmed,ever- present state .

Th is is as true o f the brain as o f every other organ. A

brain wh ich receives impoverished blood is hampered in itsactivities. A brain surcharged with blood is, on the o therhand, overexcited. The result may be sleeplessness and ir

ritabil ity, even frenzy, mania, or insanity. If the blood ischarged with irritating substances, the organs through wh ichit c irculates will be naturally exposed to abnormal irritation,excitation, and disturbance o f function. A brain receivingtoo large a supply o f blood must suff er first and most in th isregard. Whatever is taken into the stomach and absorbed,enters the blood, and circulates through the body. The Odoro f nico tine wh ich hangs upon the breath o f the smoker, thealcoho l ic odors wh ich emanate fromthe body o f the inebriatefor many hours after he has ceased drinking, are evidenceso f th is .

Nerve Poisoning through Indigestion.Bouchard has shown, by incontrovertible evidence, that

the changes wh ich Often take place in the stomach and intestines when in a state o f indigestion resulting in fermentationand putrefaction, give rise to po isonous substances wh ich,

when absorbed into the body, may produce effects entirelysimilar to those produced by strychnia, Opium, alcoho l, and

other well- known dr ugs . W’

hen food is retained in the

stomach beyond the normal time, either because o f its indigestibility, the taking o f too large a quantity o f it, or a crippled state of the stomach, these changes are certainto take

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428 THE LIVING TEMPLEsome variety o f tonic bitters, ready prepared or o therwise ,and in a little time the man gets to buying bitters for h imsel f . A manwas found drunk on the streets some years agow ith a bottle wh ich had held B itters in h is po cket.Certain bitters contain sixty per cent o f alcoho l, more thanthe best Scotch whisky . Saloons keep patent medic ines and

bitters o f various sorts on their shelves, for many o f theircustomers prefer them to o ther drinks .The mo re serious and deeper reasonwhy stimulating foods

lead to intemperance , is in the perversion o f the use o f the

sense o f taste . Certain senses are given us to add to our

pleasure, as well as for the practical, almost indispensable,use they are to us . For instance, the sense o f sight is no tonly useful, but enables us to drink in beauty , if amongbeautifu l surroundings, without do ing us any harm. The

same is true o f music and o ther harmonies wh ich may cometo us through the sense o f hearing. But the sense o f tastewas given to us to distinguish between who lesome and nu

who lesome foods, and canno t be used for merely sensuousgratificationwithout debasing andmak ing o f it a gross th ing.

An education wh ich demands the enjoyment o f pleasurethrough the sense o f taste

,is who lly artificial ; it is coming

down to the animal plane, or below it, rather, for the instinctso f the brute creation teach it to eat to l ive.The eff ects o f grati fying the sense o f taste di ff er mate

rially fromthose o f grati fying the h igher senses o f s ight andhearing. What we see is gone ; no th ing remains but the

memory . And the same is true o f the sweetest sounds wh ichmay reach us through the ears . But what we taste is takeninto the stomach and what has thus given us a brief pleasurethrough the gratification o f the palate, requires the incessant

DIET AND INTEMPERANCE 429

labo r o f mi ll ions o f glands and o ther structures connectedwith the alimentary canal for many hours befo re it is dispo sed o f .

The proper regu lationo f the dietary may he certainly madeone o f the greatest o f al l helps to purity. The personwhosenerves are habitually h ighly stimu lated and irritated, whosebloo d is excited and made feverish by the daily use o f con

diments, pungent sauces , and tea and co ff ee, may not possessthe needed mo ral strength to resist successfu lly the temptations to impurity wh ich may assail h imand to wh ich his nuwho lesome diet has rendered h imespecially susceptible . The

descent fromvirtue to vice is a gradual one, not a suddentransition fromone state to the other. When the animal instinctsare excited by the habitual use o f stimulating foods , the resisting power o f the w i ll is gradually undermined ; l ittle by l ittle,the conscience is silenced, and the lower instincts gain the

ascendency.

The influence o f flesh foods in stimulating the animalinstincts is too well understoo d and recognized to requ ireenforcement by argument . The fru it - eating savage

,although

unrestricted by either c ivil o r moral laws , is less impure inconduct than are mu ltitudes o f the meat - eating dwellers incivil ized lands .The feverish blood, the excitabi l ity o f nerves and nerve

centers, the contamination o f the body with waste and excre

mentitious matters wh ich result from the use o f flesh food, ’

are antagonistic to purity . Parents who encourage theirch i ldren in the use o f flesh foods , or who do not excludesuch articles from the dietary o f their ch ildren, are themselves to a considerable degree responsible for the departures frompurity wh ich are so o ften charged to the influenceo f companions, or to pure wantonness. A writer has well

430 THE LIVING TEMPLEsaid : Keep yoursel f fromOppo rtunities, and God w i ll keepyou from sin. A diet wh ich tends to excessive irr itabil ityo f the brain and nerves , creates incitements for impurity inchildren fromwh ich the most carefu l mo ral teach ing may notsave them. Th is principle applies to o lder persons as well asto ch i ldren.

Relationo f G luttony and Impurity.

Purity o f the mind is a condition qu ite incompatible withgluttonous habits o f eating. The pages o f h istory are

crowded with facts wh ich clearly show that the successivedegeneracy o f each o f the nations wh ich ruled the world,began with luxuriousness in diet . Dante, in h is picture o f

the infernal region, puts the glutton and the sensual ist inthe same circle. Plato insisted that all books wh ich picturedgratificationineating and drinking should be banished .

The sacred Scriptures incu lcate the same principle. Sim

pl icity in habits o f l i fe and purity o f character are everywhere associated . Wh ile leading the simple l ife o f a shepherd lad, David developed those elements o i character wh ichfitted h im to become the greatest among all the kings o f

Israel . John the Baptist found in the natural products o f

the wilderness a bill o f fare, the simplicity o f wh ich compo rted perfectly w ith the purity o f his divine mission. And

by h is forty days’ fast in the wilderness, our Lord taught usa mo st important lesson respecting the necessity for bringing the appetite under full subjection.

Sel f - contro l is the keynote to purity o f conduct. SaidPaul , I keep my body under.

”H e who will govern his

appetite in accordance w ith nature’s laws , will thereby gaina powerful advantage inthe contro l o f other animal instincts .S impl icity in habits o f eating, and the avo idance o f all

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432 THE LIVING TEMPLEhe begin to cl imb toward the heights from wh ich he has

fallen,where he may once more stand forth as the crown

ing glo ry o f creation, the masterpiece o f God, the beautyo f the wo rld, the paragono f animals .”

The Reasoning Facu lty.

Although man possesses in the h ighest degree o f al learthly l iving forms the faculty o f reasoning, he does notalways reason, and is by no means always reasonable. The

facu lty o f reason is not pecu l iar to the human race. Reasonseems to be the common possession o f all animals that havebrains. Wherever there is an eye, there is a brain beh ind ,an intell igence looking out. It is such a common practice todeny th is, and to ascribe to manalone the power o f reasoning,maintaining that the animals are gu ided by instinct alone, itseems proper to introduce at th is po int a few illustrative factswh ich w il l show the contrary .

Animals show reason in a variety o f ways . To reasonis to draw conclusions, to connect a result with a cause .Cats and dogs learn to unlatch doors by watch ing theirmasters, to raise the l ids o f boxes, and to do many similarth ings . Horses and cows learn to unfasten fence gates .Monkeys have been taught to pick cotton and to do otherusefu l work . Pro fessor Darwin tells o f an ape that wasable to “

r ise and fall the scale .” The explo its o f shepherddogs in herding cattle show a h igh degree o f reason. The

arch i tectural feats o f the beaver show reason to an extentalmost beyond bel ief. The ability o f animals to adapt themselves to emergencies , especially in the bu ilding o f theirnests and in coping with their enemies, o ften exh ibits a con

siderable exercise o f the reasoning facu lty. A bird, for ex

THE REASON 433

ample , sheltered her little ones in a nest during a shower bybu i lding over them a roo f with a large leaf wh ich she fastened in po sitionw ith a straw hook .

The most insignificant insect gives unmistakable evidenceo f sagacity and o f reason. There are ants wh ich are agriculturists , cultivating the crop o f seed - bearing grasses uponwh ich they feed, nipping o ff the buds o f o ther plants . Someants provide in their underground homes chambers inwh ichthey raise fungi for food . Inplaces subj ect to floods, certainspecies o f ants actually build ch imneys o f mud wh ich serveto admit air during a flood . Stil l o ther spec ies go onregularmarauding expeditions , travel ing in regular battal ions, and

recogniz ing and obeying commanders . They assault and

capture other species o f ants, and reduce them to slavery,and l ike some men l ive as aristocrats wh i le o thers to i l forthem. A certain species o f ants carries on a regular dairybusiness, enslaving and regularly caring for an insect, theaph ides , wh ich produces honey. When the ant desires a sipo f honey, he strokes the insect cow with h is feelers , and

presently a small drop o f honey appears , upon wh ich he

regales h imsel f , and passes on.

The wise man o f o ld clearly recognized the reasoningfaculty in lower animals when he said, “

There be fourth ings wh ich are l ittle upon the earth ,

but they are exceeding w ise : the ants are a people no t strong, yet they preparetheir meat in the summer ; the conies are but a feeble fo lk,yet they make their houses in the rocks ; the locusts haveno king, yet go they forth al l o f them by bands ; the l izardtaketh ho ld w ith her hands, and is ink ings ’ palaces . Prov.

30 24—28 (R . V . )

434 THE LIVING TEMPLE

How the HumanMind Differs fromMind in Lower

Animals.

Man is distingu ished from the lower members o f the

animal creation by the po ssession o f the reasoning faculty toa h igher degree than any other l iving creature, and specialreasoning powers wh ich creatures below him in the scale o f

existence do not po ssess . There are some particu lars , however, inwh ich the animal seems to show better sense, i f nota superior reasoning faculty, than does man. Th is is particu larly true as regards the animal ’s regard to the conditions wh ich relate to i ts well - being. It may be tru th fu llysaid that man o f all l iving creatures has departed farthestfrom the natural course o f l i fe marked out fo r h im by the

Creator. The go ri lla, the ox, the horse, each adheres tothe original bill o f fare provided for it by its Creator. The

gori lla may ki ll the hunter who invades his forest home, bu the would never so il his teeth with the hunter’s flesh, scrupu

lously adhering to his natural dietary o f fru its and nu ts .

The cow feeds upon grass and coarse herbs, the horse upongrasses and grains . Those who bel ieve that some animalswere created

'

with carnivorous instincts, po int out the wo l fand the l ionwh ich subsist upon flesh, wh ile in the sea thereare l ikewise found animals wh ich are vegetable feeders, ando thers which l ive by prey. One would never expect to finda gorilla or a monkey l iving upon grass no r a horse uponflesh . These animals turned loo se in the forest have nodifficulty in selecting the foods wh ich are adapted to theirindividual needs . They do not requ ire teachers to instructthemwhat or how much they should eat or when they shoulddrink . The natural sense o f the horse guides him in al l

these matters and leads him rightly, but man has, so to

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436 THE LIVING TEMPLEThere canbe no quest ion that he does. The des ire for food,

th irst, hunger for the woods , and del ight in out- o i - doo r l i fecommon to al l no rmal human beings, the paternal instinct ,the maternal instinct, the instinctive love o f l ife, are al l manifestations o f instinct wh ich shou ld no t be regarded as mereblind facu lties, but shou ld be looked upon as proo fs o f an

active, alert, ever- present, and infinitely wise intell igence ,

po inting out the way o f l i fe, happiness, du ty, and well - being .

Perhaps the mo st important o f al l instincts, and clo selyassociated with them, is the moral instinct manifestedthrough the consc ience, prompting man to do right. Th i sis the law o f God written in the heart . Rom. 2 Co r .

4 :2 ; John The conscience prompts to right conduct .

It suggests the cho ice o f right instead o f wrong. It is the“ true l ight wh ich l ighteth every man (John and to

the leading o f wh ich David desired to surrender h imsel fwhenhe prayed, O, send fo rth thy l ight and thy truth , and

let them lead me. Ps. That the consc ience does no talways lead w isely is due to the fact that it may be misinterpreted as the resu lt o f wrong education, and, l ike al lo ther instincts , may be wel l - nigh smo thered and even extin

gu ished, in fact, seared as with a hot iron.

”1 Tim.

The Law o f Life .

Man alone po ssesses a consc ience , he alone has moralfacu lties andmo ral responsibil ities . It is the conscience wh ichlays the foundation for rel igion, the sense o f duty, and o f

moral obligation. A wel l - trained consc ience w ill recognizethat duty and obligationare not the resu lt o f arbitrary enactment, or o f rules impo sed uponman, or modes o f conductartific ial ly o r arbitrari ly marked out for h im, but rather thenatural and necessary conditions o f the divine order o f l ife ;

THE GREAT DECALOGUE 43 7

that they are the outgrowth o f the nature o f th ings, o f h is

ownnature, and o f his relation to h imsel f and to the world,

to h is fel low men and to God. R ecognizing th is fact, itis impossible to select a few o f the conditions wh ich belongto the divine order, and to say o f them, These are moralobligations wh ich must be obeyed, and to place to one sideall the rest, and say o f them, These are physical obl igations and relations wh ich it is well to obey, but wh ich man isat l iberty to disobey if he choo ses .

There is but one law, and that is the law of l ife. It in

cludes al l possible relations o f man to h imself, to h is fel lows,to God, and to the world . Man’s obl igation to obey does notdepend alone upon the fact that God has made h im; thathe is the creature, God the Creator, and that he must obey,because God is greater than he, and has given him al l thathe po ssesses. The obl igation is far greater thanth is .Man’s obl igationto God is the outgrt o f

1. The fact that God created him in his image, to be his

representative in the earth,to be h is witness (Acts to

have dominion over the earth and everyth ing in it (Gen.

to be godl ike k ing o f the world .

2 . The fact that inorder that he might be the true imageo f God, a true witness and a royal ru ler o f the world, Godput h imsel f into him, became his servant ( Isa. thathe might be godlike.3 . That God is ever present inman, showing h imthrough

his instincts, bo th physically and morally the way in wh ichhe should go ,

so that he need never be in doubt as to whatcourse o f action he should pursue, what his conduct shouldbe

,tell ing h im when to eat, how much to eat, and what

to eat ; what to drink and when to drink and how much to

drink ; how to breathe ; warning h imagainst physical dangers

438 THE LIVING TEMPLEthrough the sensations o f smell , taste, touch , pain, and o th e rsenses ; warning h im against moral dangers by the con

sc ience.4. That He ever stands ready to give h imthe power and

the wisdomnecessary to enable him to walk in the way laiddownby the law written in the heart .

5. That Obedience to the divine order is essential to h i s

ownhappiness and well being, the necessary conditiono f l i fe ,

here and hereafter.

Paul declared that the heathen were morally respons ibleeven though the gospel had never been preached to them,

because the law was written in their hearts . The consc ienceto ld them when they did wrong. They knew instinctive l ythe diff erence between right and wrong, just as they knewby ano ther instinct the diff erence between hot and co ld,

between sweet and sour. Both are due to the presence inthe mano f a divine intell igence, ever drawing h imto the waywhich leads to l ife.The sumo f all the obligations that are the outgrowth Of

man’s relationsh ips to h is fel lows and the presence o f an

indwel l ing mentor and an unfai l ing source o f power, con

stitutes the great decalogue o f l i fe, man’s rule o f conduct inth ings physical , mental, and moral .Man’s obl igation to do right is based upon the fact that

he has a conscience by wh ich he may know right.and wrong,

and an indwell ing spirit wh ich , i f he so wil ls, will enable h imto do r ight. A manwithout a conscience is a moral imbecile,and themost savage o f beasts . Inthe fact that manhas a conscience wh ich prompts h im to do right and to inquire aftertruth ,

lies the only po ssible hope o f rescuing him from his

condition o f darkness and degradation, physical and moral .I f man had no natural instinct capable of guiding him in

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440 THE LIVING TEMPLE

TheMinistry o f Pain.

For one who has su ff ered much, it may be diffi cult tounderstand that there is anyth ing good in pain. Neverthe

less, pain rightfu lly regarded is one o f the greatest po ssibleblessings to erring mo rtals . Suppo se the hand cou ld be

thrust into the fire w ithout feel ing pain; suppo se no painwere produced by cutting o r burning the tissues ; what wouldbe the natural consequences ? — Certainly the resu lt wou ld besuch neglect to care for the bo dy as wou ld soon lead to i tsdisfigu rement, crippl ing, or actual destruction.

The author was some years ago acquainted with a gent leman who had lost several fingers o f his left hand . On

being questioned respecting the cause o f the injury, he explained that the nerves o f feel ing o f h is left armwere paralyzed by a severe wound o f the arm received from a saw .

Some years later, wh ile work ing out o f doo rs ona very co ldday , feeling no inconvenience, he neglected to care for h ishand , and on returning home found it to be so severely frozenthat several fingers sloughed Off .

Pain, then, is a divine vo ice leading us away fromwrong,tel l ing us o f the right, and warning us o f danger.

“Fo r

God speaketh once , yea tw ice, yet man perceiveth i t not.He is chastened also with pain upon h is bed, and the mu lt itude o f h is bones with strong pain: so that h is l i fe abhorrethbread , and h is soul dainty meat . He looketh upon men,and i f any say, I have sinned, and perverted that wh ich wasright, and it profited me no f ; he w i ll del iver h is sou l fromgo ing into the pit, and h is l i fe shall see the l ight. Lo , allthese th ings worketh God o ftentimes with man, to bring backhis sou l fromthe pit, to be enl ightened with the l ight o f thel iving.

”

$ob. 33 : 14, 19, 20-

30. This is indeed the common

THE MINISTR Y OF PAIN 441

experience w ith man. We choo se evil rather than goodbecause o f our perverse tendenc ies, unti l we find that it

profiteth not.”

Then only are we willing to turn awayfrom evil .

PainaNatural Consequence, Not anInfl iction.

Wh ile pain is not anarbitrary infl iction, but is the naturalconsequence o f wrongdo ing, the basic princ iple o f God ’smethod o f discipl ining and dealing with man is expressedaxiomatically by

'

Pau l , the Christian ph ilosopher, in the

words , Whatsoever a man soweth , that shall he also reap .

”

Gal . 6:7. The idea that God infl icts pain, or that pain isin any sense an arbitrary or retributive punishment, is ano tion altogether foreign to a proper conception o f God.

The Creator, the Lawgiver, dwel ls in the temple ; whateverthe temple suff ers, he must share . Inth is way the indwell ingpresence bears all our pains and sorrow, and takes uponh imself all our punishments . Th is is true for every man. God isno respecter o f persons .

But the experience o f pain i s profitable only to those whosay o f sin,

“It profiteth me not,

”and who , tired o f the

wrong way, having learned by experience, have turned theirface steadfastly toward the right ; and as they have reapeda harvest o f pain from the seed - sowing o f sin, they nowbegin to sow seeds o f l ife and peace in right do ing, and willsurely reap the harvest thereo f . For he that soweth to

h is flesh shall o f the flesh reap corruption; but he thatsoweth to the Spirit shall o f the Spirit reap li fe everlasting.

”

Gal . 6:8. To sow to the flesh is the B ible mode o f expressing the transgression o f law , departure from the divine ordero f l i fe . Whether in physical or moral conduct, the sowingto the Spirit is simply obedience to the vo ice o f God speaking

442 THE L IVING TEMPLEto us through our instincts, thro ugh the inspired Word,through every source o f truth wh ich po ints out the way o f

l ife. Sowing to the flesh is a misuse o f the appetites and

energies wh ich God has placed at our command . Sow ing tothe Spiri t is the impl ic it fo llowing o f the gu idance o f thatinner vo ice, the Spirit o f truth

’

wh ich created man, wh ichdwells in h im, and wh ich is ever pleading with him,

“This

is the way, walk ye in it .”

Wh atever man suff ers , then, is simply the reaping o f aharvest from a seed sowing. The sowing may have takenplace many years before ; indeed, the seed sowing may havebeen done several generations back, for the iniqu i ties o f the

fathers are visited uponthe ch ildreno f the th ird and fourthgenerations o f ‘ them that hate God and righteousness . Ex.

20 :5.

“The fathers have eaten sour grapes , and the ch i l

dren’s teeth are set on edge.” Ex. Th is is not an

arbitrary princ iple, but the operation o f the great law o f

heredity. The sono f the drunkard or o f the tobacco user, o fthe glutton, or the manwho has wasted h is energies inyouthby rio tous l iving, must reap the harvest wh ich the father hasplanted, for the reason that the sonand the father are reallyone being. The son’s l ife is simply an extension o f the

father’s l ife. A tw ig cut from a willow tree and plantedin the ground becomes a new tree, but is s imply an extension o f the tree fromwh ich it was taken. So also the ch i ldis a bud from the parent stock, and bears the iniqu ities o f

his father j ust as he bears h is l ikeness , and for the samereason. I f the father’s nerves have beenwrecked by exhausting expenditures o f vital ity, the son will be nervous, feeble,po ss ibly epileptic . I f the father has been a drunkard, theson is l ikely to be insane or idio tic. Every human beingbears a heavy burdeno f tendencies to sinand predispo sitionto

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444 THE LIVING TEMPLEpleasure at all that the w icked shou ld die ? . saith the Lo rd

God : and not that he should return from his ways , and

l ive ? ” Eze. 23 .

“He looketh uponmen, and if any

say, I have sinned, and perverted that wh ich was right, and itprofiteth me not ; he w i ll del iver h is sou l fromgo ing into the

p it, and his l i fe shall see the l ight .” $ob 28.

After several centuries’ exposure to the debasing and degenerating influences o f Egypt, the chi ldren o f Israel were,under the leadersh ip o fMoses, givena schoo l ing inobediencewh ile wandering forty years in the wilderness, the assurancebeing held out to themthat if they would recognize and obeythe principles presented to them for their government, intheir individual and soc ial li fe, they should be delivered fromthe leprosy and plagues, and various o ther maladies wh ichaffl icted the Egyptians and the people who dwelt in the landto wh ich they were go ing, and shou ld be healed from the

hereditary tendencies wh ich they might have acquired fromtheir environment.Th is fact is made clear by the fo llowing text : I f thou

wilt diligently hearken to the vo ice o f the Lord thy God, andwilt do that wh ich is right in h is sight, and wilt give ear tohis commandments, and keep all his statutes, I will put noneo f these diseases upon thee, which I have brought upon the

Egyptians : for I amthe Lord that healeth thee .” Ex.

Deut. 28 :15, 22 . Fromthe above it is seenthat the H ebrewswere to be healed even before they were sick . This bringsprominently before us the important fact that the man who

is smitten down by an acute disease does not become ill sosuddenly as circumstahces would appear to indicate. Althoughthe appearance o f the illness is sudden, his body has beenundergo ing for a long time a preparation for the disease wh ichhas come upon h im. Through wrong habits o f some sort ,

RENEWAL OF THE TEMPLE 445

the resistance o f h is body has beengradually lessened, until itis no longer able to cope with the assaults made upon it bygerms , or the influence o f o ther causes o f disease, wh ich inaperfectly healthy state are not capable o f producing any disturbance . In other wo rds, the man who is taken suddenlv

sick has beenill for a long time before . This is what is knownas predispo sition to disease . This pred isposition may beacquired by wrong personal habits or by heredity. The Lordpropo sed to heal the Hebrews before they were s ick ; that is,to remove through their Obedience pred ispos ition to disease,thus making them capable o f resisting the germs or o thercauses o f disease with wh ich they might come in

,

contact.

Th is renewal o f the body, th is renovation o f the constitu q

tion, this reconstruction o f the temple wh ich is promised to

the manwho obeys , who puts h imsel f in harmony with Godand his laws , is a veritable new creation. It is the replacement o f a diseased, perverted, sinfu l soul and body by a souland body wh ich are sound morally and physically . The

apo stle refers to such a change whenhe speaks o f putting o ff

the o ldmanand putting on the new : That yet'

put o ff con

cerning the former conversationthe o ldman, wh ich is corruptaccording to the deceitfu l lusts ; and be renewed in the spirito f your mind ; and that ye put on the new man, wh ichaf ter God is created in righteousness and true ho l iness .Eph . 4 :22

—24.

H ere is the hope fo r the transgressor, no matter how umfortunate may have been the entailments o f h is birth . Al

though a terrible incubus o f degenerating tendenc ies mayhave been inherited fromh is earthly parents, the great Fathero f all men, fromwhom all men are descended, whose o ff

spring we are (Acts has provided a way by whichthrough repentance (change o f mind ) and obedience, we may

THE LIVING TEMPLEbe t e - created

,restored, and l ifted above the thraldomo f dis

ease and sin. That we do not see such del iverance real ized,

is due only to humanstubbornness and igno rance. W ith abso

lute will ingness to Obey, and abso lute know ledge o f the wayo f l i fe, the way is opento escape fromall the consequences o fdisobedience ; for the same God who said, Obey and l ive,”

embodying inan abso lute command a mo st glorious promise ,said also , H e giveth power to the faint ; and to them thathave no might he increaseth strength .

”Isa. 40 :29. Let

the wicked forsake his way, and the unrighteous man his

thoughts : and let h im return unto the Lord, and he wil lhave mercy uponhim; and to o ur God, for he will abundantlypardon.

”Isa. 55 :7. Th is is the covenant that I w i ll make

with the house o f Israel after those days, saith the Lord ; Iwill put my laws into their mind , and write them in theirhearts : and I wi l l be to thema God, and they shall be to mea people.” Heb. 8 : 10. I beseech you therefore, brethren,by the mercies o f Go d, that ye present your bodies a livingsacrifice, ho ly, acceptable unto GOd, wh ich is your reasonableservice.” Rom.

The manwho has inherited a feeble constitution, by sow

ing the seeds o f health may build up vigor and strength .

The man born with a predispo sition to consumptionmay so

develop h is lungs and his vital resistance as to be less susceptible to th is disease than is the ordinary man. The lawo f seed sow ing and harvest is a universal one in relation toal l man’s conduct in li fe. A degenerate plant may be improved by cultivation; so a weakened and diseased body maybe healed by obedience.The promise made by Jehovah to the ch i ldreno f I srael is

held out to all mankind. Now therefore hearken, O Israel ,unto the statutes and unto the judgments

,which I teach you,

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448 THE LIVING TEMPLE

The Problemo f Heredity.

L ike father, l ike son,” is a common adage. The facts

o f heredity are well known. Ch ildren resemble their parentsand sometimes their grandparents or o ther relatives . Veryclose likenesses may be sometimes traced through severalgenerations . The influence o f heredity is seen in races aswell as in individuals, as inthe Jewish race and various o thernational ities . But wh ile the phenomena o f heredity are so

famil iar to all , who can explain the principle or the metho dby which individual characteristics are transmitted from one

generation to ano ther ? How can it be po ssible that the microscopic speck o f l i fe wh ich constitutes the earl iest beginningo f a humanbeing can contain all the potential ities o f a kingor a ph ilosopher ? Using an illustration suggested by the

late Ol iver Wendell Ho lmes , every individual human beingis simply “

the summing up o f a long co lumno f figures reaching back to Adam.

”How is it po ssible that so great a sum

can be contained in so smal l a speck ? Practically cut loo sefrom the parent stock, only absorbing nutriment from i t ,this minute speck grows, expands, develops, unfo lds, unti lbeing born into the world, a helpless l ittle bundle o f tenderflesh and bones, apparently l ittle different frommi l l ions o f

o ther human buds, and yet in actual fact as widely distinctfrom any o ther living th ing as when i t shall have attainedmature development $

How Are Individual Characteristics TransmittedP

Natural science gives no reply. No theo ry o f heredityhas been propounded wh ich meets the requirements. But

Christian ph ilo sophy finds the answer in the law o f consistency or continu ity. The divine mind is ever consistent in

HEREDITY 449

all its processes . Wheat always produces wheat . Tobaccoseed grows tobacco ; th istle seed, th istles. Do men gathergrapes o f thorns , o r figs o f th istles ? ” Matt. A twigfrom an apple tree grafted into a thorn bush bears apples ;a rosebud imp lanted upon an apple stem bears roses sti l l ;a willow tw ig cut o ff from the parent tree, and thrust intothe ground , grows up a willow, and not an oak. And why?

Because infinite consistency wi ll not permit o f confu

sion. Laws are not arbitrary enactments, but simply God’shabit o f do ing things . The ro sebud grafted onthe apple treeis st il l a part o f the o riginal stock, simply growing ina di ff erentplace, but as much a part o f it as before . The ch i ld is a bud,

anextensiono f the parents , no t o f the parents’ l i fe only, but o ftheir bodies, their personalities, their souls.

Adam, though as an individual dead, still l ives in the

race — the race is Adam. The who le human race is simplyan extensiono f the first pair. For the ch ild to be unl ike h isancestors would be as inconsistent and unreasonable as forthe leaves o r fruit o f a young tree to be unl ike those o f the

parent stock ; fo r the ch i ld is s imply a branch ,a developing

bud. The same creative power wh ich observes the law o f

consistency by bu i lding each branch and twig and leaf o f

each part icular tree in abso lutely cons istent harmony withthe conditions under which the individual tree and all itspredecessors have grown, and are grow ing, stands by the

unfo lding human bud , and builds it up to manhood or

womanhood inharmony with th is same pr inciple o f cons istency.

Inno o ther way could the law o f sowing and reaping befulfilled . Parents sow ; great grandch ildren reap. WhenDavid said, “

All my members were written in thy book,”he was simply expressing a truth wh ich appl ies to every

450 THE LIVING TEMPLEhuman being, a principle wh ich concerns the who le race,and embodies th is great law o f the extension o f l i fe and

individuality from one generation to another, wh ich seesthe true individual, wh ich sees the real and the greater man,not inthe individual man, but inthe race . Heredity is God ’smethod o f bookkeeping. There are items o f debit and credi t,and a final reckoning day fromwh ich none can escape.

Personality.

Wherever there is manifested a plan, a des ign, a purposive movement, th is fact alone is evidence o f a personalitybehind the plan, a power behind the movement. I f one

should find in the center o f a forest a house, whether con

structed o f logs or o f marble, the fact to himwould be evidence that some humanbeing had beenthere before him, and

had planned a building. A bird’s nest, anant heap, a spider’sweb, is equally evidence o f a personal ity, o f an intel l igencewh ich has planned and executed. Every animal po ssesses apersonality. The power to will , to plan, i s °

one of the ' essential distinctions between the animal and the vegetable .Personality is not confined to large animal forms . It ispo ssessed as well by the most m inute creatures . Those mioro scopie Specks o f l ife, the wh ite corpuscles o f the blood,move about in a manner wh ich indicates purpos ive action.

They change their form , they move from place to place,they engage in a great variety o f activities wh ich are in

harmony with their mission in l i fe. We see in the worldabout us mi l lions o f creatures exhibiting personal ity.Inmanthe power to will, to plan, to execute, to originate,

to create, is mani fested ina h igher degree than inany o therl iving creature. The lower animals do not invent nor impro

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452 THE LIVING TEMPLEenough manifested by the evidences o f intel l igence displayedin every object and operation o f the natural world. A

skeptic, walking one day across the plains o f Texas , pickedup a little flower known as the Texas star. He counted itsfive petals, its five stamens, its five green sepals, and thenasked himself the question, How did it happen that th i sl ittle flower shou ld have exactly the same number o f stamens ,petals, and sepals ? Applying the doctrine o f chance, multiplying together the three fives, he found that there wasbut one chance in one hundred and twenty - five that sucha combination would occur. But r ight about h is feet hefound a hundred such stars, and each one w ith five stamens ,five petals, and five sepals . The probabil ity that chance shouldhave produced a hundred su ch flowers was but one in

twelve thousand five hundred ; but as be cast his eye overthe plain, he saw that here was not only one hundred, buthundreds and thousands o f mi ll ions o f such stars, and thatevery year for ages mill ions uponmil l ions o f these flowers hadbeen produced, always the same . He recognized the overwhelming weight o f the argument. That such a th ing couldcome by chance was utterly beyond belief . The only con

sistent conclus ion to wh ich he could come was that theTexas star was the product o f a des igner, a personality, a

power, capable o f planning and executing on a scale beyondall human calcu lation. Then as he thought o f the starsoverhead, and the incalculable distances wh ich separate them ,

the infinite number, the infinite space through wh ich theyare scattered, yet all bound together in one vast systemby a force wh ich every instant thrills and pulsates throughout the l imitless bounds Oi infinite space, without an

instant’s loss o f time, without overlook ing the smallestgrainof sand, the atom, so that orbs so far apart as to be

INFINITE ENERGY 453

invis ible sti l l keep time ; whenhe reflected upon th is majesticmani festation o f infinite power beneath h is feet and spreadout in the blue universe over his head, he was compelled toexclaim aloud, “

There is indeed a God who knows all anddoes all .”

The Intel l igence D isplayed inthe Natural World.

It is exceedingly interesting to no te the mani festationso f mind in nature, even in inanimate th ings . Observe . the

nice balance between the weight o f the air and that o f thesmoke, by wh ich the po isonous gases are carried upwardin a gentle ris ing cloud, wh ile the pure air cl ings to earthwhere it is needed for the support o f animal l i fe. Notethe remarkable arrangement bv wh ich ,

in the freezing up o f

rivers and lakes in the fall , eno rmous quantities o f heat aregiven o ff by the water in the formation o f the ice, thusmodifying the temperatu re o f the chilly air, and so graduating the change from summer to winter ; and again in the

melting o f‘

the ice in the spring, the same quantities o f heatare absorbed from the air, thus favorably modi fying the

oncoming summer’s heat, wh ich o therw ise might become toointense . The minutest detai ls o f nature exh ibit these wonderfu l adaptations and intell igent provisions in wh ich are

mani fested a common sense, anadjustment o f means to ends,wh ich are entirely akin to the same faculties mani fested inthe Operations o f the humanmind .

In o ther wo rds , man recognizes that the great mind o f

nature is in essence l ike h is own, only vastlv transcendingit ; that the infinite personal ity is l ike h is own personality,a truth wh ich was uttered by the apostle Pau l , who declaredthat the divine man, ‘

Christ, is “the image o f God,

”The

embodiment o f the divine nature . (Twent ieth Centu ry ver$

454 THE LIVING TEMPLEs ion) (2 Cor. H eb. and that we , the sons o f

Adam, who was also made in the image o f God, may be“ changed into the same image . 2 Cor.

Man’s Kinsh ip with H isMaker.The more one learns o f nature, the more deeply one

looks into the secrets o f God ’s creative work, the mo reclearly does one recognize the kinsh ip which exists be

tween the humanmind and the infinite, between the h igherand nobler mani festations o f human thought and the divinethoughts wh ich are expressed in the sunl ight, the clouds ,

the flowers, the trees, the fields o f waving grain, the fra

grant meadows , the ru shing torrent, the heaving ocean, thewho le moving, speak ing universe

'

about us.

And again, we are reminded o f the remarkable declarationo f the apo st le inh is impressive address to the Athenians, thatwe are the o ff spring o f God.

”Acts 17 :29. All menare sons

o f God, hencemust be related to h im. Wh ile the who le humanrace has wandered far away fromuprightness and fi aturalness ,so that man has lo st h is high estate and become perverted ,deformed, debased, and full o f iniquity, the fact st ill standsthat he is a sono f God ; and the invitation is ever held out to

himto recognize th is sonsh ip, and to avai l h imsel f o f its privileges by accepting h is Creator as h is master and ruler, byplacing his mind and all his intellectual powers, h is emotions,and every faculty o f h is being wh ich is under the contro l o fhis w i ll, under abso lute submiss ion to the divine w il l ; so thatthe same beneficent Intel l igence wh ich unerringly and unceasingly guides and guards his heart, his stomach , h is liver, ando ther o f h is bodily o rgans, may preside with equal constancvover al l the activities o f his brain, directing al l h is consciou smovements, actuating al l h is plans and mo tives, thus taking

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456 THE LIVING TEMPLEand o ther defensive acts , are al l indications o f the working‘within the body o f a personal ity, a will wh ich is distinct fromthe human will or personality, a being wh ich Shows itssuperiority to that o f man by the fact that its vigi lanceis never relaxed, i t neither slumbers nor sleeps ; also in

that it carries forward tho se bodily functions wh ich are

essential to the body ’s wel fare, not only without the assistance o f the human will , but o ften in spite o f oppo sitiontherefrom. A manmay ho ld his breath fo r two or three minutes, but he is obliged at last to yield to the instinctive demandfo r air. The strongest eff ort to restrain the movements o f

the chest fails . The respiratory center, or rather the w illbeh ind it , seizes the reins o f contro l , and compels the chestto expand . One canno t by any eff ort o f the wi ll suppressthe perspiration o r produce a ch i ll . One cannot awakenh imself when he has fal len asleep, neither can he compelh imself to sleep, though he may much desire to do so . Be

fo re we conclude that th is w ill wh ich operates w ith in the

body independent o f the consc iousness is o f ano rder below thato f the humanwill , let us recal l further some o f the wonderfulthings wh ich it does, the miracles o f digestionand o f heartaction; the creation o f mill ions o f blood co rpuscles everysecond to take the place o f those wh ich die, and the dispo sal o f the mi ll ions o f dead bodies o f tho se wh ich haveperished ; the wonderfu l miracles o f sight, hearing, smell ,taste

, and feel ing ; and that greatest miracle o f all , the

bui lding o f the body itself from a minute speck o f l i feto the adu lt man or woman. Th is wi l l, th is being,outside o f the human consc iou sness, by means o f wh ich al lthese marvelous miracles are performed , can be no th ingless than the power wh ich made the wo rlds, and wh ich ru lesthe universe, a fact wh ich $ob recognized when he said,

THE TWO WILLS 457

The Spirit o f God hath made me, and the breath o f the

A lmighty hath givenme l ife . $ob Moses, in h is

wonderfu l song, complained o f Israel that they had for

gotten God that formed them.

”Deu t. 32 : 18. $ob tel ls us

that “ there is a spirit inman ($ob and Paul declaresthat th is spirit is the Lord, the Christ , the Spirit o f God

(2 Cor. 3 : and“the Spirit o f God dwelleth in you .

1 Cor.

InTune with the Infinite.

”

The human body, then, represents an instrument, a harpo f a mi ll ion strings, at wh ich two players preside, the one

human, the o ther divine ; the one fall ible , err ing, the o therinfal l ible, unerring. When these two players move in harmony, the song o f l ife is sweet and melodious , a symphony ;when the human player strikes even one disco rdant no te, theharmony is broken, the melody is Spo i led . The one th ingneedfu l fo r success , fo r happiness in l ife , is to l ive in harmony with God, to keep in tune with the Infinite,” to makethe human w i ll conform in every purpo se , in every v

’

o lun

tary thought or act, w ith God ’s order o f l i fe as revealed tous by the instinctive vo ices wh ich speak to us fromw ith in,by the teach ings o f experience, and by the instruction o f

Ho ly Writ, the garnered, winnowed, spiritual wisdom o f the

ages . To l ive “in tune with the Infinite ” is to walk with

God ; it is to be inharmony with all the laws o f being,phys

ical and mental ; it is to l ive at peace with one’s self , as we llas with the world about him. H er ways are ways o f pleasantness, and all her paths are peace.” Prov.

The man whose stomach is the seat o f fermentations,

putrefactions, gaseous commotions, and chemical reactions,suff ers bumings, pains, pangs, aches, twinges, depressions ,

458 THE LIVING TEMPLEand miseries o f various sorts . H e is out o f tune. H e is no tin harmony with God. He is at war with h im, either con

sciously or unconsciously . The man whose mind is full Offorebodings , wo rries, doubts, and suspic ions , is equally out

o f tune. “Thou wilt keep him in perfect peace, whose

mind is stayed on thee . Isa. 26:3 . To have one’s mindstayed onGod is to be ever study ing h is will , and earnestlyendeavoring to do his will as revealed to us in the B ible andthe book o f nature , and even inour Ownbodies . We are no t

competent to care for the temple o f the body unless we studyit, unless we seek earnestly to become acquainted with al lits parts , and to know their several needs, and to find the

divine method o f satisfying them.

We are o ften out o f tune w ith H eaven becau se we foo lishly attempt to draw a line Of distinction between physicalduties and spiritual duties, fo rgetting that everyth ing physical wh ich has a relation to the well - being o f the templehas a spiritual significance. L i fe is a unit, not a duality .

It is impo ss ible to divide li fe into a spiritual and a physicalpart .

’

There is but one l i fe, and that is the l i fe o f God.

As mani fested inman, th is l i fe presents various phases wh ichwe call physical , mental , moral, or spiritual ; but these al lspring from one fountain, and are as necessarily relatedas the several branches o f a tree . Noth ing could be moreabsurd than to imagine that the h ighest wel fare o f one can

be secured wh i le neglecting the interests o f the others . As

well might two players at a single instrument expect to

produce melody by taking care to harmonize a portion o f

their chords, wh ile striking discordant notes inothers . Everynote must harmonize. The who le human l i fe, physical ,mental, and moral , must conform to the great decaloguewh ich is written upon the human constitution itsel f , and

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460 THE L IVING TEMPLEa noble

'

image o f the personal ity wh ich conceived h im, and

modeled h im from clay , and animated h im by mak ing h imthe temple o f the l iving God.

The Questionof Identity.

When we have learned that the human body is presidedover by a dual personality, a human and a divine, man and

God, we are prepared to study a question wh ich has beenhereto fore l ittle discu ssed

,apparently because o f the impos

sibil ity o f finding inany o f the popular systems o f psycho logyor physio logy any princ iple upon which to base a cons istentdoctrine o f identity . The author wrote someth ing upon th issubject more than twenty - five years ago . W ith in that timethe thought has grown, and assumed a somewhat simplerfo rm; but there has appeared no necessity for any essentialdeparture from the princ iples then laid down. The essentials o f a consistent doctrine o f human identity may be verybriefly stated .

What our humanminds require for identification dependsas much upon our knowledge o f th ings as upon the th ingsthemselves ; hence, through imperfect knowledge we may failin our identification. For instance, we sometimes mistakeone person for another. A closer acquaintance with eitherone or bo th o f the individuals wou ld have prevented the

error ; our know ledge was insuffi c ient . It is not th is sort o fidentificationwe must consider, but rather that abso lute identification wh ich we shou ld be able to make i f we were possessed o f abso lu te knowledge in relation to the person or

th ing concerned . Such an identification presuppo ses completeknow ledge .

In ou r search for the identi fying pr inc iple o f th ings or

any individual th ing, it must be constantly bo rne inmind

HUMAN IDENTITY 461

that the identi fying element, whatever it may be, must besometh ing wh ich has continuousness or continuity o f existence from the very beginning to the very end o f the existence o f the th ing concerned . It does not seemnecessary todiscuss th is propo sition, for it will be apparent at once thati f there should be a break in the existence o f the identi

fying element at any po int, someth ing would be neededwhereby to connect th is identi fying element with that o f thesubsequent period o f existence, in order that we might knowthat the obj ect concerned was the same object known in aprevious period , rather than a new and distinct object. The

moment we bring such another i denti fying principle into use,we have dispensed with that which preceded it, having shownit to be ineff ective, and hence useless, and the new principleintroduced must be recognized as the true identi fying principle. Whatever may happento the object identified , its identifying element must be preserved in order that it may bereproduced ; o therwise there is no means o f knowing that thereproduction is not a new th ing.

H ow do we know that a certainmanwhomwe have metto - day is the same manwe met tenyears ago or twenty yearsago , if we knew him at that time ? How does he h imsel fknow that he is the same man? There are various waysin wh ich we assist our consciousness to make the identi

fication, but the real reason why the man is the same isthat his individuality has beenpreserved by a stable principleo f identification. Before we can answer th is question, wemust study more minutely into the nature o f th ings ingeneral,and o f the laws o f identification.

Al l objects consist o f two th ings , matter, or substance,and form. In considering the world about us, we find thatthere are three classes o f objects : first, tho se that change.

462 THE LIVING TEMPLEthe ir fo rm without changing the ir substance ; second, thosethat change their substance withou t any essential change o f

form; th ird,those wh ich wh i le changing to a greater o r less

extent both their substance and their form, still retain suffic ient o f their form or substance to connect later stages o f

existence w ith fo rmer ones . Let us no tice a few objects representing these several classes .

The first class may be represented by a bushel o f wheator sand . So long as the quantity remains the same and the

material the same , it matters not what form it may assume .

The wheat may be in a round basket, a square box, a bag,or spread out upon the ground ' it is a bushel o f wheat j u stthe same . Its substance, both in character and amount, re

mains the same . The identi fying principle in th is case, then,

is the substance o f the wheat . If the material were exchangedfo r barley or oats , we shou ld at once recognize the change .

The identification wou ld fai l . A bushel of wheat does notnatural ly undergo any change o f substance, but it is naturally subject to change o f form. We might, o f course, bedeceived ; for the wheat might be exchanged for o ther wheat .Such a deception cou ld be prevented by sufliciently closescrutiny .

Let us no tice another class o f objects, that in wh ichthe substance changes , wh i le the form remains essentiallythe same . A river, a lake, a community , a rainbow, a tree,are illustrations o f objects o f th is class . A river is a streamo f water flowing through the land . The water continuallychanges, but the river remains the same . The course maychange somewhat

,its banks may widen, its bed may deepen,

but it is still the same river. It may flow at one moment arush ing to rrent, at another it may be merely a tiny rivulet,but it remains the same river ; and th is is true even though

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464 THE LI VING TEMPLEthat it was not the same tree, for it is impossible for treesto change their nature in such a way.

We require for the identification o f any obj ect o f th isclass only that the essentials o f the form shall be retained ;that there shall be only such change in form as natural lyoccurs without art ificial intervent ion. The change inmatter ,though complete, is natural , and hence does not destroy theobject’s identity ; but an artificial or fo rc ible change woulddestroy its identity, as in. objects o f the first class. We see ,

then, that the identifying principle depends upon the nature

of the th ing to be identified. Objects wh ich naturally undergochange o f form w ithout change o f substance requ ire permanence Of substance, and it is by th is means that we determinetheir identity. Objects wh ich naturally undergo change o f

substance, but without essential or entire change o f form,

do not require permanence o f substance, and hence substanceis no t at all essential to their identification. It is by their formalone that we determine their identity. This class is wellrepresented by a song. We recognize a song as the samesong, though presented by a diff erent s inger and at a diff erent place, provided only that the arrangement o f the mus icaltones remains essentially the same ; in other words, we identify the song by its form, as inthe case o f the rainbow. The

song is the same, whether sung in America or Africa, and

whether sung by a peasant o r prima donna.I f we wish to determine what is the identi fying element

o r principle inman, we must first inquire to wh ich o f the

diff erent classes he belongs . It requ ires l ittle knowledgeto decide that he doe s not belong to the first class, s incethe change o f matter in h is body is so rapid as to requirehim to take daily food, and in quantity sufficient to amount

THE IDENTIFYING PR INCIPLE 465

to nearly h is own weight every month o f his l i fe. The

young ch ild eats his own weight o f food several times amonth . An eminent physio logist defines man as a streamo f matter flowing through a certain form.

”Th is definition

may be appl ied also to every animal, for all animal bodiesconstantly undergo a change o f their constituent substance.It is generally be lieved that the human body undergoes acomplete change o f the matter compo sing it at least once inseven years . Whether th is be true or not, it is well enoughknown that the soft parts o f the body undergo completechange much more frequently than th is . The blood changesevery six weeks . Other so ft tissues certainly change everyfew months . L i fe is, in fact, dependent uponth is constantchange o f

\substance. Fresh matter is brought into the body

it does its wo rk, performs its part in the rhythmic danceo f l ife, then falls out, giving place to other matter, wh ichfo llows in its turn. The intensity o f l i fe, its efficiency,depends largely upon the rapidity with wh ich th is changetakes place. The more rapid the change, the higher rises thevital tide.We are then shut up to the conclusion that man’s iden

tity resides, not in the substance wh ich compo ses h is body,but rather inthe formwh ich th is substance takes uponentering it. In o ther words, human individuality and personalityare maintained , not by the continuousness o f substance frombirth to death, but by the preservation o f tho se individualcharacteristics or qual ities wh ich are the result o f specialorganization or construction. In other words, the individuality o f the temple, and the means o f its identification, do notdepend uponthe particu lar atoms o f oxygen, carbon, hydrogen,and o ther forms o f substance wh ich enter into its walls, but

466 THE LIVING TEMPLEuponthe formand stru cture o f the wal ls, the planand arrangement o f the temple. The fo rm is preserved, j ust as is theform o f the river ; as each particle o f matter moves out,

another moves in to take its place. A deep scar made uponthe sk in remains during a who le l ifetime, no twithstandingthe skin is renewed many times , for the reason that thenew particles are arranged in prec isely the same order as

the o ld, so that there is no essential change o f form . JohnBrown, grown o ld, is the same person as John Brown,

the boy o f five years, though h is body has changed con

siderably in size and form, and has many times changed insubstance.

It is interesting to note that the change in substance o f

the body takes place, not under the direction o f the humanwil l, but under the direction o f the higher will or personality wh ich presides in the body temple. Al l the processeso f growth and nutrition are fortunately under the charge o f

this higher intell igence. “Wh ich o f you by taking thoughtcanadd one cubit unto his stature ? ” Matt . 6:7. Th is pres iding intel l igence

,infinite in capacity o f memory, sleepless,

present inevery cell and fiber o f the entire body, is po ssessedo f abso lutely complete knowledge respecting man’s form, his

organization, the constructiono f h is body. For he knowethou r frame.” Ps. 103 :14. God constru cts the instrument onwh ich bo th the divine and the human w il l perform . Manmars the instrument by h is bad treatment o f it ; but God repairsand preserves it.

The character is the record o f the music wh ich the instrument plays . A sweet and lovely character is a melody ; anevil character is a succession o f discords. A pure and noblecharacter can no more be the ou tcome o f a gro ss , sensual ,abused

, and degraded body, a damaged sou l instrument,

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468 THE LIVING TEMPLEIt is the studied eff ort o f the author in this work to find a

so l id scientific basis for every proposition presented, and

to seek constantly a basis for harmony between the teachings o f nature and the teach ings o f inspiration. Conse

quently no time will be spent in combating current ideas .

D ivesting ourselves o f preconceived opinions and prejudices ,we shall simply seek to find the truth in relation to th is

important question.

The fact that the essential purpose o f the sou l is to identi fythe individual in the fu ture world, to connect the experienceo f th is l ife with that o f the fu ture, really leaves us scarcelymore to do than to find what is th is identi fying element.There have been those who sought to maintain that the material substance o f the body is the means o f identification inthe world to come . So able a commentator as AdamClarkeheld th is view. Nevertheless, the well - known facts o f scienceforbid us to entertain th is notion. The constant changingo f the matter o f the body destroys its value as an identi

fying element.’

The fact that the same matter may havesuccessively occupied, even at the moment o f death, manydiff erent human bodies , also raises an insurmountable objec

tion to the material substance o f the body as the identi

fying principle, or the sou l o f man, the essence o f humanindividual ity.

Man is not during li fe identified by the sameness o f

matter or substance, for h is material make - up is subj ect toperpetual change, as we have seen. It is incredible to suppose that a th ing wh ich during li fe is immaterial for the

maintenance o f personality or individual ity,should after

death become abso lu tely essential. The identifying principle cannot change . Continu ity or continuousness o f existence is its essential element . It cannot identi fy the body unless

WHAT IS THE SOUL ? 469

it has been with it al l the time . The identifying principleinman,

as we have seen, is form, organization. The sumtotal o f individual characteristics constitutes the identifyingelement . The plano f the temple is its sou l ; not the externalform, nor merely the internal arrangement, but the entiretemple scheme, including the minutest details o f bodi ly formand stru cture . Every brain cell , every nerve fiber, everystring o f the l iving harp , every tone wh ich i t produces , acomplete description o f the human instrument and everyparticle o f its work in human acts and words and thoughts,— al l these are recorded ; where ? — Ih the universal mind ,

in the memory o f H imwho said , .Before I formed thee I

knew thee .” $er. Said David, “In thy book all my

members were written, wh ich in continuance were fash ioned,when as yet there was none o f them .

”Ps. 139 : 16. The

same power that formed David in accordance with a planwh ich existed before he did, carrying forward thi s same planrepresented in David’s character, his personal ity, remembered in the mind o f God even from before h is birth , can

reformh iminthe future world, and so secure to h ima fu turel i fe. David recognized the existence o f such a record beforehis birth, and the B ible inmany places recognizes the existence o f such a reco rd o f all human l ives . $er. Isa. 4 :3

Rev.

God’s presence in the temple gives him the minutest

information po ssible respecting every detail o f its h i story ;not an outward act nor an innermost thought can escapeh is not ice. Although a man may die, although h is verythoughts may perish , h is persona l ity, h is character, surv ives .W ithou t a human brain there can be , o f course , no humanthink ing , no humanw i ll ing, no human jo y o r so rrow . W iththe death o f the body the man ceases to be : the spirit o f

470 THE LIVING TEMPLEl i fe, the vital power wh ich animates the dust o f wh ich h isbody is compo sed , and makes h im a l iving sou l , returns toGod who gave it . The human will surrenders its “authorityand contro l . God no longer serves . Mangoes to h is longhome ,” the dust ; the divine spirit wh ich dwelt in the temple ,

the creative power wh ich formed him, which cared for h imduring li fe, wh ich shared all his sorrows, his griefs, h is struggles , bore h is burdens, wh ich “

knoweth h is frame ” in its

minutest detail , survives the wreck o f the body. And thuswh i le man’s body smo lders in the dust, his individual ity, h is“ li fe ,” his soul (not h is human consciousness) , is safelylodged in the great heart o f God, awaiting that criticalmoment to wh ich the ages have looked fo rward when a purihed universe will permit o f the rehabil itation o f the sou ls o fthose who have loved righteousness and truth , and are hencesu ited to an endless l ife in tune with the Infinite .” Suchw il l enter upon a state o f endless spiritual human existencethrough the bu i lding for each o f a body su ited to its character,and capable o f reach ing the h igh ideals and responding to theh ighest purpo ses to wh ich the sou l in its previous state o f

existence may have aspired , but wh ich , through weakness o fthe flesh it could but imperfectly attain.

The soul is that subtle and mysteriou s element wh ichdetermines what shall be the individual form and characteristics o f every human being. even from the earl iest momento f its existence . NO matter how diverse c ircumstances and

conditions may be fromtho se natural to the individual , i f l i feis maintained , the characteristic features are developed and

preserved . The negro infant develops into a negro man,whether bo rn in the tropical j ungles o f Africa or among thesnowfields o f the arctic regions . We see the same principlein Operation in lower l iving fo rms as w ell as inman in th

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472 THE LIVING TEMPLEthe full significance o f hunger is not simply that food is

needed , but that there is food to satisfy the need . If therewere not food, there would be no hunger. A kind Creatorwou ld not give to man, as a race o f beings , anappetite wh i chcould never be satisfied . H unger says

,

“There is food to

satis fy your need ; reach out your hand, and take it .” The

sense o f th irst says , “There is water

,a river o f l i fe, flowing

for your refreshment ; drink, and be satisfied .

”

The love o f l i fe is the most imperious o f all humaninstincts . We labor, to i l , endure hardsh ips and su ff erings, inorder that we may l ive. The animal has no instinct leadingit forward to a future state o f existence . It l ives in the present only, and provides only to meet its present needs, o r thoseo f the immediate fu ture. Man, o f all l iving creatures , graspsa conception o f l i fe beyond the grave ; espec ially when he

sees h is present l i fe drawing toward its close, how eagerlyhe grasps the hope o f a l i fe beyond . Th is instinct is thedivine vo ice wh ich answers for the race the o ld question, I f

a man die, shall be l ive again? ” and assures him o f a lifebeyond the grave . Th is conception, th is belief , is necessaryfor the development o f that wh ich is best and noblest inmanin th is l i fe, and is essential ‘as a stimu lu s to hini to make theneeded preparation fo r the next .The apostle Pau l evidently recognized that inthe develop

ment o f a plant from its seed , there is an exact symbo l o fthe resurrection. In the few words in wh ich Paul presentsthe Christian doctrine o f the resurrection ( 1 Cor. 15 35

—38,

42 we find the expression o f the soundest ph ilosophyand the truest science .

That wh ich thou sowest is not qu ickened , except it die ;and that wh ich thou sowest, thou sowest not that body that

THE SOUL NOT THE MIND 473

shall be , but bare grain, it may chance o f wheat , o r o f someother grain: but God giveth it a body as it has pleased h im,

and to every seed h is own body.

Paul recognized the fact that the seed and the fu ll - grownplant are one in reality, but differing in form . The l ivingelements o f the plant are not inthe seed as a who le, but intheminute germ connected with it. The body o f the seed dies ,but the germ inwh ich resides the l iving principle onwh ichthe growth o f the plant depends, does not die. Through the

actiono f the germ, the perish ing particles o f the grain are

revital ized, quickened, ormade alive , and bu i lded into the newbody the beautified and glorified form o f the plant, wh ich,though differing widely in appearance from the seed, is oneand the same organism, po ssessing the same l i fe, the same sou l ,the same individuality , hence identical with it, not throughthe Operation o f any mechanical or chemical principle, butthrough the direct manifestation o f the power o f God, whoseinfinite consistency requ ires that he shou ld give to everyseed h is ownbody.

It is evident, then, that the sou l o f man is not the humanwill nor the human intell igence. It i s not the ego con

sidered as a being or anentity, separate and apart fromGod,but it is personality or individuality wh ich in l ife is repre

sented by the body with wh ich it is connected, but in death,no longer active, exists only in the mind o f the Infinite, l ikethe melody o f a song wh ich has been sung. The singing isno longer heard, but so long as the melody, the tune, is preserved, the song may be reproduced.

God knew David before he was born; David’s personal itywas recognized before h is body was formed“ Th ine eyesdid see my substance, yet being imperfect ; and in thy bookal l my members were written, wh ich in continuance were

474 THE LIVING TEMPLEfash ioned, whenas yet there was none o f them. PS . 139 :16.

In l ike manner, David ’s personality, his sou l, h is individual ity,still exists:no twithstanding David h imself has been dust fo rthousands o f years . The sou l o f man is h is personality The

spirit o f man is the divine l ife wh ich animates him. Thereis a spirit inman: and the inspirationo f the Almighty giveththem understanding.

”

$ob

Somnambu lism.

Sleep - walking is a remarkable mental state, inwh ich mo stcomplicated acts are executed, some so difficult, even, thatthe individual wou ld scarcely undertake them when awake .A sleep- walker moves in a mechanical way, with the eyesopen, yet apparently seeing no th ing. H is condition is generally the result o f a disordered state o f the nervous system ,

and because o f the danger invo lved , should be overcome as

soon as possible by resto ration to health . In the meantime,care shou ld be taken to watch the subj ect at night, so as toprotect himfrom injury.

Hypnotism.

The so - cal led hypnotic, or mesmeric, state, in at leastone o f i ts stages, somewhat resembles somnambu l ism; anotherphase very closely resembles

’

real sleep, wh i le in still ano ther,the subject remains capable o f ahnost any form o f activity,but moves only whendirected so to do by the hypnotizer.

The idea that a person’s mind may be influenced directlvby another humanmind is a misch ievous error. It is impossible for any individual by an effort o f his w ill to influencethe mind o f ano ther personwithou t in some way impressingh im through his senses . A hypnotized person is one who

has beenmade to believe that h is will is subj ect to that o f

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476 THE LIVING TEMPLEquently Observed s imultaneous development of a new truthinmany different parts o f the world at the same time. God

is everywhere. Human nature is essentially the same the

world over, and its needs are much the same . H ence it isnot surprising that k indred gi fts from the same source o f

tru th shou ld come at the same time to widely separated portions o f the race.

ChristianScience.

Th is comparatively new method of treating disease has

with in a few years acqu ired a large number o f fo llowers.

Doubtless many have gotten well, under the assurances and

encouragements held out by the teach ings o f Christian Science. It must be bel ieved, however, that those who havethus apparently received benefit fromth is method have notbeenhelped by any special force or influence wh ich it bringsinto Operation, but by the natural healing powers o f the body,which are always ready to performwonders o f heal ing whengiven the opportunity to do so . Christian Science is cer

tainly, in the great majority o f cases , a great improvementonnostrum- taking, and the fo llowing o f many o f the popularmedical fads and fancies o f the day ; but the corner stone o fthe Christian Science ph ilosophy is unsound, and hence thewho le fabric o f doctrine is, to say the least, strongly tincturedw ith error.

The Christian Scientist starts out with the propositionthat there is no such th ing as disease, and proves it thus :God is good ; disease is evi l . God created al l th ings, and

pronounced them good. A good God can create no evilthing, hence disease does not exist. This is very plausiblereasoning, but nevertheless contains a fatal fallacy. It istrue that God created all th ings , and also that he did not

CHR ISTIAN SCIENCE 477

create any evil th ing ; but disease nevertheless exists, for itis not a th ing, but a relation o f th ings . Whi le God createdal l th ings, he did not create all relations. Ingiving man awill and the power o f cho ice, be enabled himto establ ish an

infinite number o f new relations, evil as well as good . Dis

ease is the outcome o f evil relations wh ich manh imself establ ishes . Thus disease is o f man’s creation, rather thanGod’s .It is the outgrowth o f the vio lationo f law, the natural cou sequences o f sinful seed sowing.

To say that disease does not exist is as absurd as to say

that pro fanity, murder, insanity, and depravity do not ex ist,when we know from daily experience that they do exist ;and it may be equally shown that God d id not create them,

but that they are the outgrowth o f evil human conduct, o f

man’s vio lation o f law. Our Christian Science friends seemto have overlooked the fact that a relation is not a thing.

In recognizing that God created all th ings, we do not enterinto the category of relations, wh ich are as diff erent fromth ings as abstract is from concrete, as the distance betweentwo places, or the direction o f one place fromanother, is

diff erent from the places themselves .Christian Science teaches not s imply that God dwells in

man, but that manhimself possesses powers which properlybelong only to God, such as the abil ity to heal, to performcu res at a distance, the abil ity to command and set inoperationby an eff ort o f the wil l that creative and healing powerwh ich belongs to God alone.

PseudpMind- Cure.

Mi lton must have been thinking of mind- cure when hesaid :

The mind is its ownplace, and initselfCanmake a heaveno f hell, a hell o f heaven.”

478 THE LIVING TEMPLEMi lton did no t, however, believe that the mind can set a

broken leg or make new arms shoo t out from an armlesstrunk. In putting these words into the mouth o f the fallenSatan, the great poet simply recognized the tremendous powero f mind over mind, and over matter in so far as the lattermay be influenced by the will and the emotions. Recentexperiments have Shown that the will can contro l the bodyto a marvelous degree. It is stated that if the attention befixed upona particular part o f the body, there may be a riseo f temperature in the part. If one th ink intently about one

o f his hands, for instance, the thermometer will show a sl ightlyh igher temperature in that hand . AnEnglish physician succeeded in bringing onan attack o f gout in his foo t, simplyby persistently th inking o f it and will ing it.

The physical eff ect o f fear is used by the native judgein India as a means o f discovering criminals . All the sus

pected persons accused o f theft or some other crime are

brought before the judge. He orders a handfu l o f dry riceput into each o f their mouths, and makes them chew it forfive minutes . Their mou ths are then examined, and the manwho has a drymouth is the th ief. This is a perfectly scien

tihe method o f detection; for the culpri t’s fear that he isgo ing to be found out so paralyzes the sal ivary glands thatthey cannot make sal iva, and hence he cannot mo isten the

rice.The appetite fo r food o ften disappears under the influ

ence o f bad news or sudden fright. Despair, gloom, and

despondency prevent digestion, because they prevent the

activity o f the glands wh ich make sal iva and gastric j uice.Inthese days, a great deal is said about mind- cure. There

are many kinds o f mind - cure, but the di ff erent mind curesmay be summed up in two classes — the tru e and the false.

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480 THE LIVING TEMPLEThink health, and health will find youAs certain as the day ;

Disease will lag behind you,And lo se you onthe way.

I f th inking health wou ld only make us well , we neednever be sick . But we mu st do someth ing besides th inkheal th ; we must live health ; we must conform to the con

ditions o f health . Th is kind o f mind - cure is qu ite as sensible as that suggested by a magazine parody on the forego ingverses

Think bread whenyou are hungry,And sho rtly you

’ll be fed.

Think rest whenyou are weary,

And you’ll find yo ursel f inbed.

I f one can change the conditions o f h is system s implyby th inking, i f by th inking he can remove a wart fromh is face or a corn fromhis toe, or cause a dislocated shou lder to replace itself , thenhe might just as well th ink himse l ffed whenhe is hungry, or inbed whenhe is weary.

There is a certain class o f moral maladies wh ich requirethe applicat ion o f mental or moral remedies. A great number o f chronic invalids are sick because they th ink they are

sick. They imagine they are suff ering from diseases wh ichthey have never had. Al l that is necessary to cure a mano f such a malady is to substitute a di ff erent bel ief ; dislodgethe thought o f disease from his mind, and he will be well .A great many instances might be given o f people who havebeen thus cured o f maladies wh ich they did not have. At

the time o f the Charleston earthquake there was a womanin the city who had lain inbed for eight or nine years withparalysis . When she felt the earth trembling and the building shaking, she jumped Ol i t o f bed, and ranout o f the house,

RATIONAL MIND - CURE 481

and, according to the published account, she was from thatmoment cured.

Unquestionably,many people keep themselves sick by magnifying their maladies, by fixing the mind upon the diseaseso f their bod ies . A man imagines that his l iver is torpid, andhe keeps th inking about it until his l iver actually is torpid.

I f one th inks that his stomach is disordered, and is constantlyexpecting bad symptoms, these symptoms are almo st sure tofo llow. Just as one way of th inking may encourage disease,so another way o f thinking may discourage disease, and

encourage health. Faith is the active factor in mind- cure,be it true or false.No doubt the fetish o f the African savage and the amulets

so much worn inEastern countries, and the cabal istic wordsrepeated by Mohammedan and Pers ian physicians, are in

some ways helpful remedies . The Tartar physician visitshis patient, and i f he does not happen to have in his bagthe remedy wh ich he wishes to administer for his disease, hewrites the name o f the remedy onpaper, ro l ls it up, and makesthe patient swallow it, with the assurance that the demonins ide will recognize it as a sort o f writtennotice that a drugthat wi ll kill him is com ing, and that he would better leavebefore it arrives. The patient swallows the paper pill withthe greatest satisfactionand faith . I f he is cured, it is throughhis own faith , and not through the exercise o f any occu ltpower by the Lama doctor. Much o f the pill - taking and

the widespread use o f patent medicines rest on the same

RationalMind- Cure.

The po tent element o f mind - cure is bel ief. Abso lute,unfaltering belief is always an eff ective force. Bel ief in the

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482 THE LIVING TEMPLEfetish o f the heathen, bel ie f in the w itch doctor, the Indianmedicine man, the magnetic healer, the hypnotizer, the patent medicines, bel ie f inthese and o ther pretended “

hea l7,

ers, may be sometimes capable o f causing tempo rary cures .But it is impossible to cure a real disease w ith a counterfei tfaith , although there may be a pall iation o f the symptoms .

It i s as impo ssible to accompl ish th is, as it is impossible tocure a real disease by the application o f remedies that haveno relation to the cause o f the disease. An inflammation o f

a kidney, for instance, will continue its progress j ust thesame, no matter what the patient bel ieves abou t it . By and

by the l imit o f endurance will be reached, and the suff ererwill succumb in spite o f his bel ief .Rational mind- cure does not undertake to cure structu ral

diseases by purely psycho logical means . Rational mind - curedoes not undertake to cure diseases which are in themselvesincurable, and those wh ich requ ire the surgeon’s kni fe. It

does not undertake to cure a tumor, for i t is only necessaryto cut it o ff nor a broken l imb, wh ich only needs to be set .It does not undertake to reduce a dislocated shoulder wh ichmust be brought back into place by mechanical means . Ra

tional mind - cure promises less thanfalsemind - cure, but aecomplishes more.The basis for true mind- cure is to be found in genu ine

rel igion, sound, common- sense rel igion. The prejudiceagainst rel igion entertained by too many, is largely the resulto f confus ing rel igionwith superstition. Many intell igent persons ho ld themselves aloo f from‘

rel igious associations and

activities, not because they are altogether irrel igious, or be

cause they are inheart opposed to the principles o f righteou sness

,but because they have beeneducated to look uponrel igion

as someth ing unnatural , sentimental , sensational , or theo log

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484 THE LIVING TEMPLEin systematic order, h ither and th ither, grouping themselvesafter fixed laws .The same forces that are work ing in gravitation, in the

growth Of the trees, in the l ightning, in the sto rm ,in the

tidal wave,in the hurricane, and inall the great processes Of

nature,are at wo rk with in us .

There is as great a miracle in the purple fru it o f a greatvineyard as in the turning o f the water in to wine at Cana.

There is as great a miracle in a vast co rnfield as in the

feeding o f the five thousand . The power that takes the l ittlegrains o f wheat and kernels o f corn, expands them into leaves ,rears them up in stalks, and manufactures five hundred kernels ou t o f one , th is power is j ust as mysterious as thepower wh ich expanded the five loaves to feed five thousandpeople. It i s the same th ing. One o f these phenomena wecall natural , the o ther a miracle, because we are accustomedto see the one and no t the o ther. Th is same miracle- workingpower is ever at work in o ur bodies, creating, heal ing, regulating, direct ing, harmonizing al l the mysterious forces wh ichthrob and thrill with in us .The miracles o f heal ing and o ther marvelous works

wrought by Christ were only a manifestation o f the samecreative power wh ich is at work in the comstalk, the grapevine, and inall the wo rld o f l i fe about us. We do not ordinari lyapply the word “miracle to the creative energy mani festedin the product ion o f the l iving bread in the waving fields o fgrain and the vast acres o f grow ing ‘corn, because the phemomena o f vegetable l ife has become commonplace throughour fami l iarity w ith i t and because these are the o rdinary andregular methods by wh ich the creative hand suppl ies o ur dailyneeds . Nevertheless, we may with profit learn fromthe spe

THE TRUE MIND - CURE 485

cial mani festations o f creative power seen inChrist’s miraclesthe lesson that the source o f power is one and the same,although the manifestation is diff erent. Th is view does notbel ittle Christ or h is power, or lessenthe authority or sanctityo f his work, but rather l ifts the ordinary Operations o f natureto the same level, and enables us to see in them all the activebeneficence o f - himwho made us each, who actively and con

stantly interests h imself in our behalf in providing for our

daily and constantly returning needs .Bel ief inGod is the basis o f the true mind - cure. Bel ief

gives r ise to hope, and hope is one o f the most powerfulstimulants to wh ich the body can be subjected . I f a manhave no thing to hope for, he must be depressed, melancho ly, cheerless. The emotions have a marvelous influenceover the body. We know how joy l ights up the face, and

makes the eyes sparkle ; how despair and melancho ly darkenthe countenance, and draw the l ines down. If any manneeds to have a sound basis for hope and good cheer, itis the sick man. The manwho believes in God, and who

knows that he cares for each one o f us, has a great foundation upon wh ich to base faith and hope .

I f we bel ieve ih God, in th is ever- present intelligenceand ever- present w i ll that is seeking to guide us right, thatis always striking harmonious chords, that is always drawing us upward to that which is for our good, that is alwaysleading us onward toward that wh ich is truest, most beautiful,sweetest, and best, and to that wh ich w ill bring into our l ivesthe greatest joy, peace, and satisfaction, i f we really bel ieveinth is power with inus, we shall be led by that bel ief to putour wills into harmony with that will, to cO- Operate w ith th isdivine will in do ing those th ings that make for our own

486 THE LIVING TEMPLEhappiness and peace . A rel igious l i fe is simply a state o f

harmony with God.

Whena manbel ieves that God i s ever present withinhim,

and that not the smallest hair o f his head may fall withou tGod’s no ticing it ; whenhe feels that there is a mighty powerworking with inhim; that he is not left to depend alone upona fall ible doctor, who makes mistakes and blunders, andmakeswrong d iagnoses and wrong prescriptions ; that he is not le ftto depend upon his own poor humannature, or upon somefeeble, perhaps who lly u seless , remedy ; that he is not le ftto depend uponany human agency, or system, or ph ilosophywh ich may po ssibly prove false and futile, nor someth ingmystical o r questionable or unreasonable, but that the mightypower that made the universe is the groundwork of his hopeand confidence ; whenhe feels that the same power cares fo rh imwh ich maintains the sunsh ine, that keeps the earth tuming regu larly onits axis and the planets circl ing intheir orbits,— then he knows that he has h is feet upon a firm founda

tion; he can l i ft h is head above the doubts and apprehen

sions o f disease, fancied or real , and with $ob candeclare,“I know that my Redeemer l iveth ; and with Daniel, can

say, “He is the strength o f my l i fe ; ” “

who forgiveth allmine iniquities, who healeth all my diseases . “

He thatdwelleth in the secret place o f the Most H igh, shal l abideunder the shadow o f the Almighty.

Prayer is the natural method by wh ich the bel iever inGod looks upward toward the Infinite, and inhumble recognition o f h is Own helplessness, pu ts his w i ll inharmony withGod’s places his sou l in tune with the Infinite. True prayeris not an eff ort to informGod o f someth ing wh ich he doesnot know, to persuade h im to do someth ing wh ich he is not

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488 THE LIVING TEMPLEPrayer, then, does not change God, but changes man.

Prayer does not modi fy God ’s plans Or purposes, but bringsman into harmony therewith , and is anadvertisement to mano f what God has in store for h im. H ere is the physiological , the scientific basis for faith . We are certain to

receive the th ings for wh ich we sincerely pray, for our

des ire to pray is put into our h earts by the all - wise Beingwho knows our needs and desires to supply them, and adoptsth is mode o f preparing us to receive the th ings needfu l forour welfare .We must pray w ith the spirit and with the understanding .

To pray thus is to pray in harmony w ith the divine w il land purposes , with a desire to glorify God, and not to

aggrandize ourselves o r to satisfy any selfish or unworthyambition. When the boys o f a Western co l lege held aprayer meeting, and besought Providence to give their baseball team the victory over that o f a rival co llege, they mayhave prayed in the spirit, but it was not the right sort o fspirit . It was a mean, narrow, selfish spirit wh ich led themto desire to defeat their fellows in order that they mightexu lt over their downfall , that they might demonstrate to

the wo rld their physical superiority, the spirit the apostlePaul calls vainglory.

The very essence o f Christianity is k indliness, charity,self- abnegation, “

in honor preferring one another.

”All

our petitions must be in harmony with the noble principleslaid downby the apostle Pau l in 1 Cor. 13 4

—8. The churchpastor who commended the Washburn Co llege students fortheir exercise o f faith, evidently forgot that God was j ustas much interested in one team as in the o ther, and that hewould be in no wise glorified by the outcome o f such a

contest, since there was no principle o f truth at stake ; wh ile

EMOTIONS 489

there was a very strong probabil ity that divine templesmight be damaged by vio lent exertions or rude jostling, or

physically, mentally, or morally inj ured inother ways . Sucha pastor would unquestionably pray that victory might perchon the banners o f his countrymen, i f engaged in war withanother country, irrespective o f the merits o f the contestand o f the fact that the victory cou ld only be won by the

destruction o f many precious human l ives , perhaps not one

o f whom could be justly accused o f any wrong whateverin the matter at i ssue, and every one a temple o f the l ivingGod. Such prayers are blasphemy. The only way inwh ichthey can be answered is by an awakening o f the petitionersto a broader conception o f God, and to better ideas o f the

divine system o f government.

Upl ifting and Depressing Emotions.

There are certain emotions , such as hope, faith , courage,love, and cheerfu lness , wh ich exerc ise a h ighly beneficialinfluence upon all the bodily functions , prompting gooddigestion, active and equable circu lation, perfect assimilation. Laugh and grow fat is a homely adage wh ichembodies a practical truth . Cheerfu lness o f mind promotesevery natural function. On the other hand, fear, anger,and despondency are h ighly depressing emotions, the longcontinuance o f wh ich may produce disease through the deleterious eff ects o f these mental states upon the action of the

heart, stomach, l iver, and the o ther vital organs.

What is D isease ?

ISEASE diff ers fromhealth essentia l ly in the fact that,in consequence o f some wrongdo ing on the part o f the

individual , the harmony o f his bodi ly functions is disturbed.

We o ften speak o f disease germs , but it should be understood that germs themselves are not capable o f producingdisease. It is only when the resistance o f the body has

been reduced by wrong habits, by the vio lat ion o f divinelaw , by sin, that the body becomes a prey to so - called diseasegerms . Typho id fever germs are incapable o f inj uring amanwhose stomach is sound , for the reason that the gastr icju ice o f the stomach is capable o f destroying, even digesting,typho id fever germs . The same is true o f cho lera germsand other germs that enter the body through the stomach .

Consumption germs can do the body no harm until afterthe bodily resistance has been reduced by sedentary habits,inhalation o f bad air, impure blood through wrong eating,and similar digressions .D isease does not di ff er fromhealth, except inthe fact that

in a state o f disease the body is work ing under unfavorableconditions , and consequently is not able to perform its workproperly, whereas in health the work o f the body, beingdone under favorable conditions , is normally performed .

D isease is not an entity, but a condition; it is not a th ing,but a relation.

The healing process is always being carried forward inthe body even in health . When one has exercised until

490

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492 THE LIVING TEMPLEby the removal o i the po isonou s substances wh ich paralyzethe nerve centers , the primary source o f energy in the body .

The true remedies for disease, or rather the true aids torecovery, are those measures wh ich are essential to the maintenance o f health , for the body in disease is essentially thesame as the body inhealth . Indisease the body requires spe

cial ass istance, but not diff erent ink ind fromthat wh ich i t receives in health . L i fe is maintained by means o f the energywh ich is introduced into the body bymeans o f food, water, air,l ight , and heat . The advantages of these agents are securedby the regu lation o f the diet, clo th ing, exercise, sleep, and

the various no rmal conditions o f l ife .Those means by wh ich these natural forces may be made

available in the treatment o f disease are known as physiological remedies, and their use is termed physio logical therapeutics, o r the physio logical treatment o f disease . Th is isnow a thoroughly developed and organized system, the principles Of wh ich may be grasped by any intelligent person,and util ized to a most usefu l extent in dealing with a greatvariety o f commonmaladies . It is not with in the scope o f

th is work to undertake to enter into a pro found discussiono f th is subj ect, but a few practical h ints in relation to the

use o f physio logica l remedies may be o f service.

The Rational Use o f Water.

Water is a physio logical agent . A drug is an anti

physio logical agent . Water acts upon the body, and the

body reacts to it . A drug does not act upon the body the

body simply acts upon the drug to get rid o f it . Waterappl ied to any part o f the skin causes it to contract, and

thus stimu lates an internal portion associated with that part.The port ion o f the skin overlying the stomach is so inti

THE USES OF WATER 493

mately associated with the stomach by the vasomotor nervesthat whatever happens to the skin over the stomach happensto the stomach ; that is, as regards its circu lationand nervesupply.

Over the heart an area o f the skin about as large asthe two hands is associated with the heart . When we wishto slow the heart beat, we put an ice bag over th is part o fthe skin, and when we wish to make the heart beat faster,we remove the ice bag. Whatever is done to excite the skinover the heart, excites the heart also . The skin overlyingthe l iver is associated with the l iver ; hence, i f a cold appl i

cation is put on th is surface, it contracts the blood vesselso f the l iver ; but i f a hot appl ication is made to the skin,it di lates the blood vessels . Therefo re

,if the l iver is con

gested, the blood can be removed ; and i f its vessels are ob

structed, healthy blood canbe made to pass through it, and i twill be healed, for it is the blood that heals .When one feels drowsy, i f he bathes his face in cold

water, he will be aroused .

If a person has an internal congestion or inflammation,we may put him into a tubful o f hot water, and the heatwill dilate the surface vessels , and will thus bring the bloodinto the skin in su ch quantities that the inflamed part wi l l bedrained o f the surplus blood, and thus relieved. This is thesimplest th ing in the world .

Here is a man whose heart is running away. Alcoho lmay be given him to slow the heart . How long will it bebefore the alcoho l reaches the heart ? It must be firsttaken into the stomach, absorbed, c ircu lated , and distributedall over the body ; it goes to the head and the heels and allthe places between, and the heart gets only a l ittle o f it .I f we put a co ld applicationover it, that very instant the heart

494 THE LIVING TEMPLEfeels the influence o f the application. Why ? — Because theimpu lse travels over the nerves directly to the heart, and i t goesat the rate o f two hundred feet a second . How far is it to

the Spinal cordP— About a foo t. And how far is it to the

heart ? Say a foo t. That is two feet to the spinal co rdand back to the heart . So i t requ ires only one one - hundredtho f a second before the co ld applications begins to do its wo rk .

Suppo se a person faints away, and falls upon the floo r ;we have only to dash a little co ld ‘water upon the patient 'sface, and the heart begins to beat again, the chest expands,the eyes open, and the patient l ives .

Every case inwh ich an organ has ceased to do its workis ina certainsense a case o f fainting. Here is a stomach thathas fainted away at the descent o f an enormou s dinner ; thepoo r stomach is unable to do its work . What is to be done ?Shall we swallow pepsin, the digestive principle frOma pig’sstomach , o r some stimu lant ? Better apply a ho t fomentation over the stomach , fo l lowed by a Sho rt co ld applicationand massage . The stomach is energized by the applications,and goes to wo rk.

So it is with every bodily organ. I f one knows whereto apply the water, hot or co ld, as the case may be, he can

wake up any o rgan o f the body. Water i s a remedy thatwill revive a sluggish o rganalmo st instantly. It is analmostuniversal remedy, and it is wel l to know how to apply it insimple cases .Malarial disease is curable by qu inine . Th is is a parasitic

disease, and the qu inine k i lls the parasite ; but it does notcure the man, because he succumbs to the disease again if heis expo sed to a new infection. W’ater operates diff erently.

By co ld water properly appl ied , the strength and vigor o f

the body are increased to such a degree that it is able to

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496 THE LIVING TEMPLElonger, and may gradual ly be lengthened to ten or fifteenminutes . I f the water is rather co ld, one should not rema ininmore thanfive o r tenminutes if it is very cold, not mo rethan three or four seconds , just long enough to get the impressiono f co ld upon the skin. Fleshy people canremain inthe water longer than th inpeople, and adults longer than thevery young.

The benefit to be derived from sea bath ing is due ,

first o f all , to the low temperature o f the water, the temperature o f sea water seldom being above 70° or 75

°F .

Water at th is temperature very rapidly extracts heat fromthe body, so that if a person remains in water at that temperature a very great length o f time, he lo ses considerableheat. So large an amount o f heat may be carried o ff in

th is manner that one will su ff er from shock , and the nextday he may feel great depression as the resu lt. Fresh wateris usually warmer than salt water ; but in salt water, reactionoccurs more qu ickly than in fresh water, so that one mayremain in it a l ittle longer. The reaction after a cold bathshou ld always be prompt and complete.Co ld has the marvelous property o f increasing vital work

o f all kinds . When co ld water is appl ied to the skin, impulses are sent inward that awaken every organo f the body .

Let us see what takes place : When a person dashes intoco ld water

, the first th ing he does is to draw a deep breath ;the lungs swell out, a deep inspiration is taken, and the

heart begins to beat with wonderfully increased vigor and

strength. Th is deep breathing is purely invo luntary, j ustas is the j erk ing o f the leg when the bo ttom o f the foo t ist itillated ; it is one o f the organic functions carr ied on bythe bodily forces entirely independent o f the will .Th is deep breath ing increases lung activity, thus bring

THE NEUTRAL BATH 497

ing inmore oxygen; it increases heart activity, so that theblood is circulated with greater fo rce ; hence we have mo reblood and purer blood carr ied into every tissue o f the body.

The result is a stirring up o f the bodi ly forces, and a distribution throughout the system o f a larger amount o f

h ighly vital ized and oxygenated blood . Thus we see thatthe blood - making powers o f the body are increased by seabathing or by the applicationo f co ld water inany form.

Another very important activity wh ich is increased by theapplication o f co ld or by co ld bath ing is the digestive function, by wh ich the food is absorbed and taken into the blood .

The appl ication o f co ld water to the sk in has the eff ect tostimu late the secretion o f gastric jui ce. Every one knowsthe eff ect o f taking a walk ona coo l morning, or o f sea bathing— what an appetite it gives . D igestion as well as appctite is wonderfully stimulated by co ld . That is why the

Eskimo can l ive on blubber and other food the digestion o f

wh ich wou ld be quite impossible to the ordinary stomach .

Co ld air stimu lates the formation o f gastric ju ice by thepeptic glands . The liver and the sal ivary glands are stimulated inthe same way.

All the functions o f the body are stimu lated by a generalapplicationo f co ld water or co ld air.

The Neutral Bath .

The neutral bath is a ful l bath at a temperature o f from92

°to In co ld

’

weather a little warmer water may beused thaninsummer. The neutral bath is anexcellent remedyfor sleeplessness, and for nervousness inboth adults and ch ildren. A long neutral bath is an excellent means o f antagonizing the effects o f excessive summer heat.

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498 THE LIVING TEMPLESunstroke and Overheating.

Suppo se one has been overheated, or had an attack o f

sunstroke ; what is to be done ? Water is the l ife saver, thebest means in the world o f rescu ing one from the effectso f sunstroke or overheating. H ippocrates, who l ived three

hundred years before Christ, had a very Simple method o f

treating people for sunstroke. H is plan was to have one

person pour coo l water on the patient, wh ile two or threeo thers rubbed h imvigorously. The appl icationo f co ld wateralone is dangerous , because it drives the blood inward ; bu twhen co ld water is applied , and accompanied by vigorousrubbing, the blood is kept at the surface, and the body israpidly coo led.

When sunstroke is about to occur, there is an elevationo f temperature, the skin is dry, and the man stops sweating, so that there is no evaporation. But perspiration, theevaporation o f wh ich is constantly coo l ing us o ff , carriesaway the heat o f the body so rapidly that the temperaturedoes not o rdinarily rise above 100

°

(98 5°in the mouth , or

100°

in the interior o f the body) . Th is is the temperatureat wh ich the vital processes are naturally carried on, and

i f the temperature ri ses above that, there is usually disease.At a temperature o f death occurs quickly ; at

very qu ickly. I f we apply co ld water to the skin, and at thesame time rub the surface vigorously, th is brings the bloodinto the skin, and keeps it there, thus encouraging the coo ling o ff .

Sunstroke is a very dangerous accident, and is likely . to

prove fatal withou t proper treatment ; but by the aid o f coldwater poured from a height o f five or six feet, the waterbeing about 60°

or co lder ( ice water, if you canget it) , and

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500 THE LIVING TEMPLEabou t twenty to the hundred . Under skill ful treatment bybaths , the mortality has been reduced to two or three per

cent and even less.First, let us remark the importance o f water drinking as

a means o f washing out the po ison through the kidneys andthe skin. The patient must drink hal f a glass o f water everyhour when awake, and more i f he will, and whether he isth irsty or not. He does not drink to quench th irst, but tocleanse the blood from the typho toxin and other po isonsproduced in th is disease . The water may be advantageouslyflavored with fru it juices o f various sorts , but shou ld notbe sweetened with sugar. If the patient will not drink, an

enema at 80°F . must be given three times a day, and re

tained as long as possible. An enema to cleanse the bowelsmust be

_ given dai ly besides .

The fever is best contro lled by the coo l ing wet - sheet pack.

H eadache is best rel ieved by the head compress, changedas soonas it begins to warm , and anice co l lar about the neck,or a towel wrung out o f ice water.

The coo l abdominal compress must be appl ied from the

beginning o f the disease during its entire course.For the cough, wh ich is sometimes troublesome in ty

pho id, apply a chest pack, as shown in accompanying illustrations.

If the patient becomes del irious, the prolonged wet- Sheetpack or the long full bath at 92° F . will aff ord rel ief. The

bath may continue from hal f an hour to an hour or evenlonger. The patient must be gently rubbed fromtime to time,to prevent chill ing. Whenthe pack is employed, the wet sheetshou ld be changed as soonas it becomes warm, and repeateduntil the patient

’

s temperature falls, anhour or more if necessary .

a . WET G IRDLE. FLANNBL COVERING .

6. roor BATH .

c. ROLLER canst PACK.

d. COLD mrr an FR ICTION .

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502 THE LIVING TEMPLEthe hair, and putting on an o il -musl in o r mackinto sh bathingcap to be worn overnight.For a severe pain due to inflammation in the hand or

finger, immerse the elbow in co ld water.

For a lung cough, apply the chest pack. There is no otherremedy so eff ect ive, and at the same time harmless , as thechest pack. The compress should warmup at once and keepwarm .

For a sleepless man, who has too much blood in his

head, there is no th ing better thana bath at 92° F. for th irtyminu tes at bedtime, and a wet girdle to be worn during thenight . The girdle is a towel long enough to reach once anda half around the body, wrung dry out o f co ld water, and

covered so it will warm up quickly, with a th ick woo lenbandage.For a crick in the back, a large fomentation appl ied

at bedtime and fo llowed by a towel wrung out o f cold waterand covered warmwith flannel to remainovernight, is wortha hundred porous plasters and all the l iniments o f the pharmacy, “ pain- killers,” “ wizard o ils ,” “ kidney pads,” “ electricbelts,” and all the rest o f the quackish ilk.

For pain in the eyebal l , apply a light fomentation overthe eye and forehead, j ust above the eye, not the cheek.

For co l ic pain, give a hot enema, apply a fomentation,and afterward a wet girdle for an hour. Repeat this procedure if necessary.

Pain in the pelvis is almo st always rel ieved by a veryhot foot bath , which rel ieves the congestion by divertingthe blood into the legs . A hot h ip and leg pack is still moreeff ective.

THE TONIC USE OF WATER 503

A Retiring Bath.

I fo

one is exhausted by a hard day’s work, what is the

best th ing to give relief and to secure a comfortable night ?— A hot bath , beginning at a temperature o f from 102

°

to

at bedtime, coo led after one minute to L ie inth isneu tral bath unti l you feel sleepy, then rouse yoursel f, rol linto bed , and you will have a comfortable night’s rest. A hot

bath refreshes the system, stimu lates the el iminationo f fatiguepo isons , relieves irritation, and secures a comfortable conditionfor sleep.

The Tonic Use of Water.

Water is the universal tonic, but fo r tonic eff ects , mustbe applied co ld . There are several ways inwh ich co ld watermay be appl ied for produc ing tonic eff ects . The mo st efli cientare the co ld towel rub, co ld mitten friction, wet - sheet pack,the co ld shower bath, and the shallow bath .

The best time for taking a co ld bath for general toniceff ects is just after getting out o f bed in the morning, whenone is warm from the bed . A co ld bath should never betaken when one is ch il led. One not accustomed to co ldbath ing should begin carefully. The water shou ld not bevery co ld at ( first ; 75° F . is coo l enough . By graduallylowering the temperature, water at even lower, may beapplied . The bath must be short, not to exceed a minute,and for feeble persons not more thanfifteen to th irty secondswhen the water is appl ied to the who le surface. The bathshould be immediately fo l lowed by rubbing and exercise forfifteen to th irty minutes . There should be good reaction;that is, the who le surface, including the hands and feet, shouldquickly become warm. The bath should not be fo llowedby languor, headache, lass itude, or o ther indications o f execs

504 THE LIVING TEMPLEsive reaction. When one exper iences symptoms o f th is so rt,the indication is that the bath was too long or too co ld, o r

that it was not fo llowed by sufficient rubbing or exercise .

The bath should not be given up, but should be continu edwith the necessary amount o f mod ification. The co ld bathshould be taken by every person every day. The fo l lowingis a brief description o f the best methods o f taking tonicbathsInorder to Obtainefl‘icient tonic eff ects, the water must be

applied at a low temperature, and the appl icationmust be brie f.There are several convenient methods o f application wh ichmay be employed. When a bath tub is accessible, an excellent means is as fo llows : Draw into the tub co ld water to thedepth o f three or four inches . In the summer time water asco ld as can be obtained from the pipe shou ld be employed.

When inw inter time the temperature o f the pipe water fallsas low as 40°

to most persons will find it advantageou sto raise the temperature to 55° or 60

° at least, and for feeble,young, or elderly persons, a h igher temperature, 65° to

is essential to avo id il l eff ects from deficient reactionof overstimulation.

Care should previously have beentakenthat the bath roomis su itably warmed, so that reaction after the bath may notbe hindered . D isrobe qu iOkly, and, standing at the side o f

the bath tub, bathe the face, neck, arms, and chest . Thenstep into the tub, and sitting down in it, rub first the legs,then the chest and abdomen, applying the water freely to

all parts o f the trunk which can be reached . After five or

six seconds, l ie down in the tub long enough to count five,rubbing the sides o f the body at the same time . Then, risingto the s itting posture again, renew the rubbing o f the l imbsand trunk. The sitting and the lying po sitionmay thus

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506 THE LIVING TEMPLEFor feeble persons who canno t safely receive so vigo rous

an application, and for those who do not have access to abath tub, the co ld mitten friction or the co ld towel rub maybe employed . The co ld mitten friction i s applied by the aido f a clo th sack someth ing like a mitt, but made w ithout athumb, the who le hand being introduced. Th is is wet inco ldwater, and then appl ied to the surface with vigorous rub

bing. It is applied first to the chest, wh ich is rubbed unt i lred. The part is then dried and rubbed . One armand then

the o ther, and in succession the abdomen, the legs, and the

back receive attention, until the who le body has been goneover. Assistance is required for the back.

The co ld towel rub is appl ied by means o f an ordinarylinen towel, wh ich is wrung out o f co ld water, shaken out,

and applied to as'

large a surface as it will cover. It Shouldbe applied first to the front o f the body, thento the two arms ,the legs, and the back successively, care being taken to dtv

and rub each part until it is well reddened before proceedingto the next.

Persons who are fairly strong, and those who have beenaccustomed to co ld bath ing, so that they are able to reactwell

,may employ the wet - sheet rub. One or two assistants

are needed for th is bath . A sheet is wrung out o f water atthe proper temperature (60°

to and qu ickly wrappedaround the bather, as Shown in the accompanying cut. The

assistant thenvigorously rubs the sheet uponthe outside unt i lit becomes warm . A dry sheet is thenapplied, and the patientwel l dried and rubbed unt il reaction is well establ ished .

Inf lammation is generally due to infection by germs .

The mo st important th ing to be done is to increase the re

sistance o f the body and the blood supply o f the inflamed part .

THE TONIC USE OF WATER 507

At the beginning o f the inflammation, whenthe process isvery acute and painful, an ice bag should be applied over theafl

'

ected part . At the same time hot applications Should bemade to the lower extremities. This may consist of a hot

blanket pack for fifteen or twenty minutes, followed by a

heating compress, consisting o f towels wrung out o f water

at a temperature o f sixty degrees, covered first with mackintosh and thenwith flannel . When ice bags are employed,they should be removed every half hour for five minutes. The

application o f the fomentation aids in producing a vigorousreaction, thu s preparing the skin to react promptly when the

ice bags are applied . All internal inflammations are treatedon essentially the same plan.

Drugs Which Enslave and Kill .

LL drugs wh ich produce so - called medicinal effects are

more or less harmful and destructive to health and l i fewhen habitually used . They excite nervous or o ther formso f vital actionwithou t afl‘o rding support for the same. Food

promo tes vital activity, wh i le at the same time sustaining o r

furnish ing material to supply the waste resu lting from vitalaction. This is the difference betweena food and a drug.

Various drugs create a sensation o f strength or warmthwhich is unreal . The apparent warmth is only the h iding o f

the real conditionby benumbing the temperature nerves, andthe apparent strength is due simply to the obtunding o f the

nerves wh ich report weariness or exhaustion. To rely upona drug o f any sort for artificial aid is a fatal mistake, theresu lt o f wh ich will sooner or later be physical , probably alsomental and moral , bankruptcy. Very rarely indeed is itjustifiable to make use o f drugs for the relief o f pain; thenonly when a transient effect is desirable, as in the use o f

anesthetics . Chronic as well as acute pains generally yieldqu ite promptly to the use o f measures wh ich remove the causeo f the pain. In hopeless cases inwh ich the cause cannot beremoved, and the pain is unendurable, narco tic drugs find ausefu l place as a boon to despairing, suffering humanity.

It is a singular fact that certain drugs, part icularly thosewh ich are capable o f producing pleasurable sensations or an

artificial state o f well - be ing, have come to be qu ite widely usedby human beings , civil ized and uncivilized . The best known

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510 THE LIVING TEMPLEThe weary man takes a glass o f intoxicating liquor fo r

the rel ief o f pain, a weakness o f the nerves, a sinking at th e

stomach , a general discomfort. H is misery disappears. H e

congratulates h imself that he has a never- fail ing remedy, a

panacea uponwh ich he may always rely . But he soon findsthat his malady, h is misery, is aggravated instead o f cured.

His weak nerves, when the influence o f the l iquor is gone ,

are weaker than before. He is completely unstrung. Mo rel iquor is required to put to sleep

'

his crying nerves and to

relieve his discomfort.Alcoho l is in every way a deceiver. It fulfil ls none o f

its promises . It relieves hunger because it destroys the appct ite and the power to digest food ; but it does not nourish thebody. It destroys painby paralyzing the nerves ; but it doesnot remove the cause o f the pain. It makes the poor manfeel for a brief time that he has boundless wealth ; but it leaveshim poorer than before. I f a man is co ld , it gives him a

sensat ion o f warmth ; but he i s actually co lder than before .The man who is weak imagines he is strong, wh ile he isactually weaker than befo re.In the fo llowing pages we shall present in a brief and

concise manner the facts wh ich modern scientific discoveriesand the experience o f the race have shownto be true respecting alcoho l facts to whose truth the mo st eminent scientificphysicians throughout the world will bear w itness.

Alcohol Is a Chemical Agent.It is co lorless when pure, and very inflammable , burning

with a pale, blue flame. It is closely allied to such chemicalcompounds as naptha, turpentine, benzine, fuse$ o il , kerosene,and burning fluid. It is seldom found pure, usually containing fromtwo to fifty per cent o f water, besides various impu

ALCOHOL A POISON 511

rities, ch ief among wh ich is fuse l o il , another variety o f alcohol . The active chemical propert ies o f alcoho l render it notonly unfit for introduction into the body, but actually dangerous when

\

lna pure state. It destroys instantly all l iving tissues with wh ich it comes incontact . Abso lutely pure alcoho lis almost as destructive as caustic when brought in contactwith unpro tected living tissues .

Alcohol Comes of a Bad Family.

A man is knownby the company he keeps . Th is adageis equally as appl icable to some other th ings as to men. It

ho lds good respect ing alcoho l at least . There are numerousalcoho ls . Fusel o il , a consti tuent o f bad wh isky, is one ;

naptha, or wood spirit, is another ; carbo l ic ac id and creosoteare chemical substances wh ich are related to alcoho l . The

chemical compo sition o f these substances is closely all ied .

Thev al l belong to the same general fami ly o f chemical compounds, and are so presented inworks on chemistry.

Alcohol Is a Po isonto Plants.

V ital properties are very much the same ina general way,whether mani fested by a mushroomor a man, and any substance wh ich w i ll destroy the l ife o f a plant is not likely tobe who lesome for humanbeings . If a plant be watered witha weak so lution o f alcoho l, its leaves soonwither, turn yellow, and the plant dies , evenwhen the proportion o f alcoho lis so small as one part inone thousand parts o f water. Whena sundew is expo sed to the vapor o f alcoho l , i t quickly becomes stupefied and incapable o f manifesting its wonderfulabil ity to catch small insects . Pro longed exposure to air

saturated with the vapor o f alcoho l destroys the l i fe o f the

plant.

512 THE LIVING TEMPLEAlcoho l Is a Poisonto Animals.A tadpo le dropped into a vessel containing alcoho l w i l l

die in a minute. Leeches and o ther smal l animals succumbin l ike manner.

A French physician administered alcoho l in the form o f

brandy and absinth to fowls . The animals took kindly to the

use of stimulants, and soon became so addicted to themthatit was necessary to l imit them to a daily allowance. In

two months absinth drinking kil led the strongest cocks ; thebrandy- drinking fowls lived four months and a half, wh ile thewine drinkers held out three months longer. But finally al l

died the death o f the drunkard. The late Pro fessor Dujard inBeaumetz, one o f the leading physicians o f the world , in ex

periments uponpigs, found its effect to be uniformly that o fa po ison.

P . Co lo l ian, an eminent European investigator, has re

cently shownby experiments onfish that all the alcoho ls aredeadly po ison. Tento fifteenparts o f ordinary alcoho l inone

thousand parts o f water very promptly produced deadly ef

feets on the fish immersed in the so lution. - Ethylic alcoho l,or wood naptha, was found to be less po isonous thanordinaryalcoho l . Th is investigator also po inted out the interestingand impressive fact that wh ile certain po isons, such as nicotine and atropia, may be takenby certain animals, as rabbitsand goats, without inj ury , alcoho l is a universal po ison. It

kills everyth ing with wh ich it comes in contact, animal o rvegetable.

Alcoho l Is a Poisonto HumanBeings.

Notwithstanding the‘

apparent impunity with which dilutedalcoho l in the form o f various l iquors may be taken, purealcoho l is rapidly and certainlv fatal when taken into the

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514 THE LIVING TEMPLEand water, l ived in spite o f the alcoho l instead o f by the

aid o f it.

After repeated refutations o f the idea, it is strange thatpeople shou ld still cl ing to the notion that lager beer is nou rishing. I f a manhas lost his appetite, and seems to be fa i ling in strength or losing weight, his next - doo r neighbo radvises him to drink daily a few glasses o f lager beer. I f

a nursing mother has insuflicient nouri shment for her infant,wise o ld ladies prescribe lager beer o r ale.Pro fessor Baron L iebig, a German chemist o f great re

nown, says, We can prove with mathematical certainty thatas much flour or meal as would l ie on the po int o f a tableknife is more nutritious than five measures' (ten quarts ) o f

the best Bavarian been”.

Powerful nutriment, indeed $Water is the only drink, that is, the only l iqu id capable

o f supplying the demand o f the systemfor fluid . The var iou sbeverages incommonuse are o f value only to the extent thatthey contain water, the universal so lvent. Alcoho l , then, isneither food nor drink. It satisfies the craving for food, butdoes not replenish the tissues. Although a l iqu id, insteado f supplying the needs o f the system for l iquid food, alcoho lcreates a demand and a necessity for more.Scientific medical men the wo rld over are now pract ically

agreed that alcoho l canno t be considered inany proper sensea fo od . It is never assimilated, that is, it never becomes apart o f the body. Themere fact that it is burned, or oxidized,

in the body, thus serving to economize heat or heat - makingsubstances, does not constitute it a food . The same may besaid o f a great number o f chemical substances, none o f wh ichwould for a moment be accepted as a food, as, for example,fusel o il, wood naptha, ether, chloro form, Opium, and variousother drugs.

THE DRUNKARD’

S BRAIN 515

Alcoholic c eration.

Degeneration o f the muscles , heart, brain, nerves, l iver,kidneys, and in fact al l the organs o f the body, is induced bythe habitual use o f alcoho l . Dr. Carpenter is au thority for theassertion that the changes in the corpuscles and in the fibrino f the blood take place whennot more thanone part o f alcoho lto five hundred o f blood is employed . Thus it will be seenthat the very weakest wines are unsafe, s ince none o f themcontain less than from three to five per cent. Even smallbeer and cider might be capable o f do ing m ischief in th isway, i f taken in sufli cient amount, and mav be the cause o f

far greater misch ief by leading to the use o f strong drink.

The Drunkard’s Brain.

The brain, when in a normal condition, is so so ft that itwou ld not retain its exact form but for the suppo rt o f theskull . The sharpest kni fe is required to cut it without mangling its structure . It is necessarv to immerse the organ inalcohol for weeks or months in order to harden it, whena carefu l examination is essential . A drunkard ’s brain presents amarked contrast . It is already hardened . A celebratedanatomist declared that he could tell a drunkard ’s brain inthe dark by the sense o f touch alone .

By means o f delicate instruments it is poss ible to measurethe exact length o f time it takes a person to feel , to th ink.to see, to hear, and to act . A careful experiment made bythe au thor for the purpo se o f determining the influence o f

alcoho l upon these various senses and uponmental activityshowed that the length o f time requ ired was more thandoubledas the result o f tak ing two ounces o f wh isky.

- Th is clearly

516 THE LIVING TEMPLEshows the paralyzing influence o f alcoho l uponthe brainand

nerves .Recent researches have shown that when alcoho l is intro

duced into the circulation, some o f the del icate nerve cellsalmo st immediately become shriveled, misshapen, and incapable o f performing their duty. The del icate arms by wh ich thenerve cells come incontact with

,

each o ther, thus making possible the various functions o f mind , memory, reason, judgment, etc. , become retracted so that the contact o f the variou scells is more or less completely interrupted by the changes inshape which take place, and irregu lar and abnormal con

tacts may be made. This fact explains the delirium, halluci

nations, and other mental disturbances , as well as changeso f character, wh ich occur in those who make free u se o f

alcoho l ic beverages . That these changes occur is not a mattero f theory or supposition. Experiments upon l iving animalshave shown that these changes, wh ich are illustrated in the

accompanying cuts, actually occur, and with inso short a timeas fifteenminutes after the introduction o f alcoho l into the

system o f the animal . After the recovery o f the animals fromthe eff ects o f the intoxicating close, the cells regain their normal appearance ; but whenthe use o f alcoho l is habitual , largenumbers o f the cells and the brain, mind, and character hecome permanently damaged .

The Drunkard’s Stomach.

A microscopical examination o f the l ining membrane o f

the stomach shows it to be traversed by a dense networko f blood vessels, wh ich are who lly invisible so long as theorgan remains ina healthy condition. L ittle po ckets are alsofound inwh ich are located the peptic glands wh ich form the

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THE DRUNKARD’

S STOMACH 517

gastric j uice, the essential agent in the process o f stomachdigestion. In the small intestine below the stomach we havea similar arrangement Of blood vessels and glands .Inthe well - knowncase o f Alexis St.Mart in, who su ffered

from a gunsho t wh ich carried away a cons iderable po rt iono f the abdominal wall , and penetrated his stomach , leavinganOpening after healing, Dr. Beaumont made some most interesting experiments regarding the eff ects Of al coho l upon the

stomach , with the fo llowing results

The Stomach of.

aModerate Drinker.The eff ect o f alcoho l , as well as Of condiments, was to

produce a state o f excitement and irr itat ion in the stomach,the result Of wh ich, when frequently repeated was permanentcongestion and numerous forms o f dyspepsia. But alcoho ldoes more than simply irritate the stomach . By its narcoticinfluence , it paralyzes the glands o f the stomach, wh ile byits chemical properties , it

'

destroys the activity Of the gastricju ice. It thus does triple misch ief.

The Stomach of a Hard Drinker.

In the stomach Of the hard drinker the blood vessels aredilated as inthe case o f the moderate drinker, and inaddition,small ulcers are seen scattered over the diseased surface . The

stomach o f an Old toper may be in an ulcerated conditionwithout h is being conscious o f the fact, as the nerves Of thestomach are so paralyzed by alcoho l that their normal sensibility is quite lost.

The Stomach inDel iriumTremens.In a

‘

person who is suffering with del irium tremens, or

acute alcoho l ism, the mucous l ining o f the stomach is ina stateo f intense inflammation, so that its funct ions are who lly sus

518 THE LIVING TEMPLEpended . Dr. Beaumont observed on one occasion, whenAlexis St.Martinhad been drinking heavily for a few days ,that although his stomach was ina state Of inflammationand

ulceration, he was unconscious o f pain, and felt no local inconvenience, only su ff ering from a severe headache.

Post -mortem examinations o f persons who have died o f

deliriumtremens have disclosed the fact that the stomach hasbeen the seat o f intense inflammation.

The Effects of Alcoho l uponDigestion.

Pro fessor Kochlakofl‘, o f St. Petersburg, has experimentedon five healthy persons , aged from twenty to twenty - fouryears, with reference to the eff ects Of alcoho l upon digestion.

Tenminutes before each meal , each personwas given aboutthree ounces o f alcoho l ic l iquor, containing fromfive to fiftyper cent o f alcoho l , which is about the proportion found ino rdinary l iquors. The fo llowing resu lts were Obtained

Under the influence o f alcoho l the ac idity o f the gastricj uice and the quantity o f hydrochloric acid, as well as thedigestive power o f .the gastric j uice, are dimini shed . Th isenfeebl ing o f the digestion is especially pronounced in persons unaccustomed to the use Of alcoho l . The author’s expericuce and Observations fully confirm these statements.

Dr. Figg, Of Edinburgh, made the fo llowing experimentsto test the eff ect o f alcoho l upondigestion: He fed two dogsequal quantities Of roast mu tton. He then administered to

one dog, by passing a tube into the stomach , one and one

fourth ounces Of alcoho l . After five hours both dogs werekilled and examined . The one wh ich had takenno alcoho lwas found to have digested the meal entirely, whereas digestion had scarcely begun in the animal to wh ich alcoho l hadbeen administered .

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ALCOHOL AND DI GESTION 519

Several years ago , the author made anexperiment for thepurpo se o f determining the influence o f alcoho l upon digestion, in the fo llowing manner : A young manwas given a

test meal consisting o f anounce and a half o f bread and two

ounces o f water. At the end o f one hour the digesting foodwas removed from the stomach, and the progress o f digestioncarefully noted . The experiment was then repeated upon thesame young man, two ounces o f water being replaced by an

equal quantity o f claret, when it was found that the amountOf digestive wo rk was reduced to one th ird o f the formeramount. Repeating the experiment again, replacing two

ounces o f water by an equal amount o f brandy, the digestivework accompl ished was found to be less than one eighth the

normal amount, the stomach being almost completely paralyzed.

Alcoholic Insanity.

The condition o f a man under the influence o f l iquor isprecisely that o f an insane man, as regards his mind . Whengetting drunk is frequently repeated, the conditiono f the mindinduced by drink may become permanent, making the individual a fit subject for an insane asylum.

Intemperance, mo re thanany other cause, fil ls our lunaticasylums and institu tions for the feeble minded. Accordingto the statistics o f insanity inFrance, th irty - four per cent o fthe cases o f lunacy among males is due to intemperance. One

half o f the inmates Of the Dublin insane asylum owe theirdisease to the use o f l iquor. Lord Shaftsbury, chairmano f the English commission on lunacy, inh is report to Parl iament, stated that six out o f every ten lunatics inthe asylumswere made such by alcoho l .

520 THE LIVING TEMPLEA Drunkard’s Liver.

The appearance Of a drunkard ’s liver is characteristic .Hob-nailed l iver is ano ther name for the diseased organas found in spirit drinkers . It is shrunken, hard, and almostto tally useless , benumbed al ike to painand proper sensibil ity.

Externally it looks like the hob-nailed so le Of an Englishcartman’s shoe, from wh ich resemblance it received its name.Th i s kind o f l iver is found in tho se who have freely indulgedin drink fo r several years . The l ivers Of more moderatedrinkers are found filled with fat.These derangements o f the l iver give rise to numerous

other disturbances, Of wh ich abdominal dropsy is one commonform . D iabetes , a very fatal malady, especially in spiritdr inkers, is a peculiar disease wh ich is generally caused bysome o f these derangements o f the l iver. Fatty l iver, inwhichthe organ sometimes becomes enormously enlarged and

changed to fat, and nutmeg degeneration,” inwh ich it comesto resemble the smoo th surface o f a hal f - grated nutmeg, arealso among the commoneff ects o f alcoho l uponhabitual userso f the po ison.

Alcoholic Consumption.

Sir B . W . R ichardson po inted out the fact that alcoho l,instead o f preventing, actually produces consumption, and

that o f a most fatal type . He stated that a person suff eringfrom alcoho l phth isis shows no improvement under treatment. The disease steadily, surely, and usual ly qu ite rapidly,progresses to a fatal termination.

Alcoho l vs. Strength.

The laborer, the traveler, and the so ldier use alcoho l underthe delusion that it produces strength . When fatigued, thelaborer takes a glass o f grog, and feels better, or th inks he

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522 THE LIVING TEMPLEKing, Dr. Kane, Captain Kennedy, and Dr. Hayes may alsobe cited as ho lding to this opinion. In the last expeditionin search o f Sir John Franklin, the who le crew were tectotalers .Pro fessorMi l ler states that the Russianmil i tary authori

ties interdict its use abso lutely in the army '

when troops are

about to move under extreme cold, part o f the duty o f the

corporals being to smel l carefully the breath o f each manon the morning parade, and to turn back from the marchthose who have indu lged in spirits , it having been found thatsuch menare peculiarly subject to be fro st bitten and otherwise injured .

”

Dr. Carpenter is authority fo r the statement that the Hud

son Bay Company have for many years entirely excludedspirits from the fur countries Of the North, over wh ich theyhave exclusive contro l, “

to the great improvement,” as S irjohnR ichardsonObserved , o f the health andmo rals o f theirCanadian servants and o f the Indian tribes .”

Alcohol vs. Longevity.

It is very easy to prove that the influence o f alcoho l , aso f every o ther po ison, is to shorten l i fe. Dr. W illard Parker,o f New York, shows from statistics that for every ten temperate persons who die between the ages o f twenty - one and

th irty, fifty- one intemperate persons die. Thus it appearsthat the mortality Of l iquor users is five hundred per centgreater than that o f temperate persons. These statementswere based on the tables used by life insurance companies .No twithstanding the constant protest Of bo th moderate

and immoderate drinkers, that alcoho l does not harm them,

that it is a necessary stimulus , a preventive o f fevers, co lds,consumption, etc ., and the assertion Of certain chemists that

ALCOHOL NOT A STIMULANT 523

it is a conservative agent, preventing waste and so pro longing l ife, the distinguished English actuary,Mr. Nelson, hasshown fromstatistical data wh ich cannot be controverted, thatwh ile the temperate manhas at twenty years o f age anaveragechance o f l iving forty - four and one - fifth years , the drink ingmanhas a prospect o f only fifteenand one- half years o f l i fe.At th irty years o f age the temperate manmay expect th irtysix and One - half years more o f l ife, wh ile the dram- drinkerwill be pretty certain to die in less than fourteen years.The R echabite societies inEngland show statistics clearly

indicating that total abstinence from the use o f alcoho l is inthe h ighest degree conducive to longevity.

Alcoho l Not a Stimu lant.

The popular idea that alcoho l i s a stimu lant is doubtlessthe ch ief occasion for its use as a remedy by physicians . But

modern researches have shown that alcoho l canno t in any

proper sense be regarded as a stimulant . It lessens vital activity inal l diseases . The giving o f alcoho l to weak and fainting persons is a most pernicious and inju riou s practice, as thedrug serves to still further depress and weakenthe vital forces .The feel ing o f increased strength imparted by alcoho l i s deceptive, as we have already seen. Th is is true in relation to

bo th mental and muscu lar effect.

Effects ofModerate Drinking.

It is quite useless for moderate drinkers to suppose that byusing alcoho l in small quantities they w i ll escape its evileff ects . It is a po ison inal l doses . As Dr. Smith says, “

In

whatever dose, the directiono f the actiono f the alcoho l mustbe the same .”

524 THE LIVING TEMPLEDr. Chambers says, The actiono f frequent divided drams

is to produce the greatest amount o f harmo f wh ich alcoho l iscapable, with the least amount o f gThe eff ect o f the constant action o f a small quantity o f

the po ison is far greater than that o f excessive but only Occasional quantities . H ence the habitual moderate drinker, eveno f wine, beer, or hard cider, is much more subject to chronicnervous disorders and degenerations o f various so rts thanthe manwho goes ona spree once intwo or three months .

Alcohol ic Heredity.

Dr. S . G . H owe, attributed one half o f the cases o f idiocyin the State o fMassachusetts to intemperance, and he i s sustained in h is opinion by the most rel iable authorities . Dr.

H owe states that there were seven idio ts inone family wherebo th parents were drunkards . One hal f the idio ts in England are o f drunkenparentage, and the same is true inSweden,and probably inmo st European countr ies . It is said that inSt. Petersburg mo st o f the idio ts come o f drunkenparents.Dr. Legrain, an eminent French physic ian, sums up the

resu lts o f his investigations o f alcoho l ic inheritance as fo lIOWS '

“In the first generation from inebriety, the mental

and physical degenerates were 77 per cent o f all ; in the

second generation, 96 per cent were defectives ; in the th irdgeneration, not one escaped ; all were idiots, insane, hysterical,o r epileptics .”

Bourneville observed that o f a series o f idiots ex

amined by him, 62 per cent were o f alcoho l ic parentage ;Marro noted an alcoho l ic parentage in46 per cent o f criminals, wh i le 45 per cent o f the inmates in the Sw iss prisonsfor juvenile o ff enders, showed a similar past ; andMadame

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526 THE LIVING TEMPLEe ff ervesces, as it is certain to do after it is a few hours o ld,

it invariably contains alcoho l.

Bitters.

Many persons are unsuspectingly led into habits o f intemperance by the use o f various kinds o f patent medicines advertised as “ bitters ,” “ tonics ,” etc . Few, if any, o f these mixtures are free from alcoho l . Some that are said to be freefrom alcoho l , and on that account are called temperancebitters ,” actually containmore alcoho l than some wh ich makeno such claim. Some o f the most popu lar o f these no strumscontain as much alcoho l as the strongest l iquors . “ Jamaicaginger contains so much alcoho l that it will burn ina spiritlamp. The habitual use o f these compounds is quite as harmful as the use o f alcoho l inany o ther form, and sometimes evenmore injurious on account o f the presence o f other harmfuldrugs.

TheMedical Use o f Alcohol.

The general faith inalcoho l as a remedy is unquestionablyan evil o f stupendous propo rt ions . The widespread faith in

alcoho l as an invaluable remedy in co llapse, fainting, and inalmost every emergency has led to the almost universally prevalent customo f keeping onhand a supply o f brandy, wh isky,po rt wine, o r some o ther form o f alcoho l, ready for useshould occasion seem to demand . The brandy or whiskybo ttle nearly always finds a place in the conventional traveling bag.

I f one is either to hot o r too co ld, alcoho l, is suppo sedto be equally good ; if one is weak or exhausted, alcoho l isthe remedy ; if one is overexc ited , alcoho l is again appealed

ALCOHOL NOT NEEDED 527

to . Alcoho l is taken as an aid inovercoming drowsiness andis administered for sleeplessness . It i s looked upon as an

almo st universal panacea, and i t seems to j usti fy the confi

dence reposed in it in many cases by apparently rel ievingthe symptomwh ich has been the occasion o f its administration, but th is appearance of benefit is purely delusive.

Alcohol Never Necessary.

It is probably not too much to say that there is no con

dition under wh ich the use o f alcoho l is necessary, and it is

indeed difficult to conceive o f any conditionunder wh ich its useas a remedy could be in any way real ly beneficial . Alcoho lhas for generations beenregarded as the sovereign remedy incol lapse and all conditions o f great pro stration, such as are

found in persons who have been rescued from drowning, or

who are suff ering from sunstroke, or heatstroke, or co llapsefo l lowing hemorrhage or severe injury . At the same time,however, such eminent medical authorities as Dr. V ictorHorsley, of London, and o thers equally prominent, do nothesitate to express themselves in unequivocal terms againstthe use o f alcoho l . Says Dr. Horsley, Surgeons o f formerdays used alcoho l extensively to combat shock ; but the o ld

theories o f shock have been proved erroneous, and alcoho lhas consequently become unnecessary. It will be less and

less u sed in the future, and the discredit into wh ich i t hasfallen is j ustified .

”

Fortunately there are always simple remedies at hand wh ichare capable o f do ing everyth ing wh ich alcoho l is suppo sedto do , but wh ich it does not do . In co llapse, for example, themo st impo rtant th ing to be done is to arouse and energize theheart . Th is can be admirably accomplished by chafing the

528 THE LIVING TEMPLEl imbs, spatting the surface vigorously, especially the chest,and rubbing the surface o f the body with co ld water, employing either the hands or a small cloth dipped inco ld water. A

towel wrung out o f co ld water and appl ied over the heart isan excellent means o f energiz ing this organwhenweakenedfrom any cause, as in fainting, the state o f co llapse whichsometimes Occurs in fevers and similar condit ions.Sometimes alternate applications o f heat and so ld are pref

crable to co ld applications alone. A short, very hot appl ication should precede the co ld appl ication when the surfaceo f the patient is co ld. The co ld appl ications must be o f sho rtduration, and accompanied by vigorous rubbing whenappliedto the surface o f the who le body. The surface should bedried and well covered afterward. The co ld compress overthe heart should be renewed as soonas it becomes appreciablywarm. When allowed to become heated, the efiect is theoppo site to that desired.

THE TOBACCO HABIT.

The po isonous character o f tobacco , and the great evi lsresulting from its use, are so universally recognized it isperhaps unnecessary to devote very extended space to the discussion o f th is subj ect. The use o f tobacco originated withthe AmericanIndian, who chewed it, smoked it ina pipe, madecigars o f i t, and reduced the dry leaves to powder for useas snuff . Although four centuries have elapsed since the

discovery o f th is po isonous weed, and no twithstanding its use

by many mill ions o f civil ized humanbeings, there has beennoessential change, certainly no improvement, in the manner o f

its use.

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530 THE LIVING TEMPLEAdamClarke said on one occasion that if he were go ing

to make a sacrifice to the devil , it should consist o f a pigstuff ed with tobacco . Anold cigarette smoker would certainl ybe the proper sort o f a person to ofliciate as priest on suchan occasion. The number o f men, and women too , we are

sorry to add , who are burning up their l ives along with the

tobacco wh ich they consume wh ile o ff ering incense to the

image of the dead Indian wh ich stands in front o f everytobacco shop, and the resulting disease, degeneration and

death , is simply appall ing. I f the intell igent menand womeno f civil ized countries could be made to appreciate the evi ldone by tobacco , they would r ise enmasse and proh ibit theculture, sale, or use o f this dirty and noxious weed.

Appall ing Statistics.

The magnitude o f the tobacco evil canbe in some degreeestimated by a glance at statistical facts . For many years theamount o f money expended for tobacco in the United Statesalone has beenmore thanhal f a bill ion do llars , or more thanthe cost o f food. In the year 1896 more than four bill ioncigarettes were manufactured, sufficient to furnish half ahundred o f these death - dealing devices to each inhabitant o f

the United States . The evil resu lting from the use o f tobaccoWas made remarkably conspicuous inconnectionwith the mil itary examinations during the war with Spain. The examining physicians refused a very large proportion, in some instances as many as th irteen out o f fourteen o f all applicants,ch iefly for tobacco heart from smoking.

Nicotine, wh ich tobacco contains in large amount, is oneo f the most deadly o f all knownpo isons . A fractiono f a drop

APPALLING STATISTICS 531

will kill a cat in two minutes. Tobacco was once used as amedic ine, but has long since been discarded as too rank and

destructive a po ison to be thus employed.

Tobacco Using and Insanity.

The rapid increase in the number o f insane, epileptics,and o ther forms o f degeneracy, with in the last fifty years, isunquestionably inlarge part due to the use o f tobacco . When,in 1862, the attention o f Napo leon III was called to the factthat the number o f lunatics, paralytics, and epileptics to befound in the ho spitals o f France was five times as great inproportion to the population as th irty years before, togetherwith the fact that the use o f tobacco had increased in aboutthe same proportion, be appo inted a commiss ion o f eminentscientific men to make acareful investigation o f the subject .This commissionmade a very careful study o f th is question,particularly inthe government training schoo ls, inwh ich theydivided the students into two classes— smokers and non

smokers— and carefully noted the physical condition, and

the amount o f work wh ich each class were able to do . The

non- smokers were found so much superior, physically, mentally, and morally, to the smokers, that a law was immediatelypromulgated prohibiting the use o f tobacco by students inallschoo ls under government supervision.

Some years later the English government was led to enacta similar law in relation to the use o f tobacco in the navaland mil itary schoo ls, actual experiment having shown thatthe use o f tobacco was decidedly prejudicial, both to the

physical and mental development o f the student.Dr. Jay W . Seaver, Pro fessor o f Physical Cu lture in

Yale Co llege, who has for many years made a carefu l study

532 THE LI VING TEMPLEo f the influence o f tobacco uponphysical and mental development, found that the nonsmokers during their course o f

study increased in height twenty - four per cent more thanthe tobacco users . The increase in chest capacity was morethan seventy - seven per cent in favor o f the nonsmokers .Dr. H itchcock, o f Amherst College, has made similar Obser

vations.

LegislationNeeded.

It is clearly the duty o f all intell igent menand women totake a strong stand against th is evil, and to make earnest eff ortsto secure such legislation as will proh ibit the manufacture,sale, and publ ic use o f th is most pernic ious drug.

TEA AND COFFEE DRINKING .

Probably very few o f the millions who daily make use o ftea and co ff ee as a beverage are aware o f the fact that thesecommondrugs contain fromthree to six per cent o f a deadlypo ison. The amount o f tea and co ff ee impo rted annually intothe United States alone is more than one billion pounds, or

five hundred thousand tons, containing more thanfifteenthousand tons o f a po isonso deadly that twenty grains might produce fatal resu lts if administered to a fu ll - grownman at asingle dose, amounting to more than tenbilliondeadly doses,or s ix times as much as would be required to kill every man,woman, and ch ild on the face o f the earth .

Insidious Poisons.

The question is asked, Why, then, are not these deadlyeff ects more apparent, and more frequently mani fested ? ”Inreply it may be said, first, that the po isonous efi ects o f the

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534 THE LIVING TEMPLEconclusionto be drawn fromthis experience is not that co ff eeo r tea is necessary or benefic ial , but the very reverse. The

evidence o f its harmfu l and po isonous character is conclus ive .

No such resu lts fo llow the incidental temporary withdrawalo f ordinary foo d substances to wh ich one has beenaccustomed.

It is only artificial stimu lants o r narco tics the withdrawal o fwh ich is accompanied by such unpleasant efiects.

Poisons inthe Cup.

Tea and co ff ee contain, in addition to c'aff ein, tannic acid

and various vo latile po isons . Roasted co ffee also containscaffein. Each o f these po isons produce characteristic harmfu leff ects . The vo latile o i ls give rise to nervous excitabil ity, andafter a time provoke seriOus nervous disorders . Cafi ein is anarco tic, wh ich has been shown to diminish the activity o f

the peptic glands and to interfere with digestion.

Wo l fe has shown that three grains o f caffein, an amountwh ich might easily be furnished by an ordinary cup o f tea

o r co ff ee, greatly impairs the quality o f the gastric j uice,lessening its to tal acidity.

Robert showed that bo th tea and co ff ee interfere with the

actiono f the sal iva uponthe starch o f the food, andmay evenwho l ly destroy its eff ect .

Dr. Wood proved that the dai ly use o f a decoction prepared from one ounce o f tea leaves produces decidedly po isonous symptoms .A German physio logist found the digestion to be reduced

one th ird by the use o f tea . The tannic ac id o f tea not onlyinterferes w ith the digestion o f starch , but also preventsthe proper digestion o f albumin.

TEA TIPPLING AND DRUNRENNESS 535

Wholesale Poisoning.

The fact that co ff ee, or some similar substance, is verywidely used, does not lessenthe force o f the argument againstit. An intell igent observer residing in Brazi l declares thatalmost the entire country is ina perpetual state o f semi - intoxication from the free use o f co ffee. There are several civilized countries where a similar state o f things exists. Tea

drunkards are repo rted to be very common inEngland and

Australia, especially among the poorer classes .

Tea Tippling and Drunkenness.

The habitual use o f tea and co ff ee unquestionably provokesanappetite for tobacco , alcoho l, and other narco tics . Unques

tionably many a ch ild has been trained to a drunkard’s l ifeby tea tippling at his mo ther’s table . The rapid increase o f

the opium and cocaine habits, wh ich are assuming alarmingproportions inthe United States and other civil ized countries,is unquestionably the natural result o f the increasing addietion to the tea and co ffee habit. Those whose use o f thesedrugs is confined to sipping a half cupful o f weak tea or

co ffee probably suffer slightly more thansome disturbances o fthe digestion. Such persons do not drink tea or co ffee forthe nervous effect, but only as a matter o f habit, or to pleasethe palate. Those who suffer most from the use o f thesedrugs are the persons who take several cups, three, six, or

more cups daily, and who suff er inconvenience whenthe usualcup o f tea or co ff ee is omitted .

No one can aff ord to su ff er the inj ury wh ich must resu ltfromthe use o f tea and co ff ee, or their congeners, even to a

l imited extent ; but tho se who recognize a dependence uponthe cups that cheer but not inebriate, have already suf

536 THE LIVING TEMPLEfered serious damage through the more or less permanent impress ion wh ich has beenmade upon their nervous systemsby these po isons, and should reform at once if they wish to

save themselves from complete nervous sh ipwreck, neurasthenia, and even worse disorders.

Treatment of the Coffee Habit.

The best means o f ridding one’s self o f the tea or co ff eehabit is to adopt a dry dietary, making free use o f fruits ,especially fresh fruits, also stewed fruits and fruit j uices .Flesh foods and animal broths and extracts unquestionablyexcite the nerves, and create a demand for the soo th ing eff ecto f a narcotic. Hence, a personwho desires to free h imsel ffromthe alcoho l , the tobacco , or the tea or co ffee habit, mustfirst o f all dispense with flesh foods o f all sorts . Condimentsmust also be discarded, as these irri tate and excite the nerves,creating a desire for the sooth ing eff ect Of some narcoticdrug.

The nervousness and irritabil ity wh ich fo llow the withdrawal o f the accustomed drug may be wonderfully rel ievedby the pro longed warm bath at a temperature o f 93 ° toThe duration o f the bath may be indefinite, several hours, ifnecessary. If there is palpitationo f the heart, or a rap id pulsewith a feel ing o f distress through the chest, th is may be re

l ieved by the appl icationo f anice bag over the heart, by sponging the Spine alternately with hot and co ld water, or applyingfirst hot and then co ld compresses to the spine, alternatingevery minute.Rubbing the who le surface o f the body with the hands,

dipping them frequently in co ld water, is an excellent meanso f re - enforcing the heart. The wet - sheet pack wi ll some

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The Question Box.

N the fo llow ing pages are represented, w ith brie f answers, a

few o f the mu ltitude o f questions wh ich have beenasked theau thor by interested inqu irers, covering ina general way the leading po ints relating to hygienic l iving.

1. What evidence have we that the natural diet of manshould consist of fru its, grains, and nuts ?Ana— Acco rding to the B ible (Gen. the Creator gave

to manas his bil l o f fare, f ru its and seeds, including nu ts, wh ilethe lower animals were intended to subsist uponthe coarser prodnets o f the earth . Acco rding to the B ible record ne ither mannoranimals were in creation intended to subsist upon flesh foods.

There is no reco rd o f any permission to eat flesh until after theflood. The permission thenwas a qual ified one, the blood mustbe excluded. Th is requ irement was strictly observed by the

anc ient $ews (Lev. and was enjo ined upon the Ch ristianchurch by the apostles and elders (Acts After re

moval o f ’ the blood by thorough bleeding o f the animal and washing o f its tissues, flesh meats ‘

are nearly tasteless, and wou ld beby no one considered a desirable article o f food, except in caseo f great emergency and inthe absence o f other food. The eatingo f animal fat was also proh ibited, and for good physio logicalreasons. The earl iest traditions o f the most anc ient nations agreein testifying to the nonflesh character o f the diet o f primitiveman. Man’s physical structure, h is teeth and o ther digestiveo rgans, as wel l as h is affinity w ith the go rilla, the ch impanzee,and other f ru it and nut- eating animals, agree w ith the anc ientreco rds in indicating that his natural dietary consists o f fru its,nuts, and so ft grains, excluding flesh foods o f every description.

2. Do not the findings o f geo logists prove that the diet of primitivemanconsisted almost exclusively of the flesh of animals ?Ans. No . The findings o f geo logists relate not to the first

menwho l ived be fore the flood, but to the degenerate menwho538

THE QUESTION BOX 539

after the flood became flesh eaters either through cho ice or

necessity.

3 . Do not sick persons requ ire flesh food as anaid to recovery?Ans. We know o f no conditionwh ich abso lu tely requ ires the

use of flesh food, except the absence o f o ther su itable nourishment ; and the experience o f the writer and o f scores o f o therphysic ians has amply demonstrated that all cu rable diseased con

ditions canbe managed evenmo re successfu l ly w ithout flesh foodsthan w ith meats o r meat preparations o f any sort . Indeed, a

large proportiono f persons su ff ering f romch ronic diseases, unlessthe ir cases are already hopeless, w il l rapidly recover by the un

aided eff orts o f nature when the cause o f the i llness is removed,

and a natural dietary o f fru its, grains, and nuts is substitu tedfo r the ordinary unwho lesome bil l o f fare.

4 . But do not the sick requ ire broths and other liqu id nourishment?and if flesh and animal extracts are discarded

,what canbe used as a

substitute ?Ans. L iqu id nourishment is o ftenvery essential for the sick.

Fortunately, abundant provision is made innature fo r the needso f inval ids, as wel l as fo r the needs Of those in good health.

In the ju ices o f f ru its, we have nutriment o f a sort exactlyadapted to the sick. Fru it ju ices consist o f pure water ho lding in so lu tion food substances perfectly digested and readyfor immediate abso rption, and o f the h ighest value as nu trient materials. The ju ices o f animal flesh , on the o ther hand,represented in animal broths and meat extracts, consist almostwho lly o f waste or excrementitious substances, the impurities o f

the tissues, wh ich when removed from the body constitu te the

u rine and o ther excretions. The chemical analysis shows beef

tea and u rine to be practically identical in compo sition. It cou ldnot be o therwise ; for the urine is simply anextract o f the tissues.

Beef tea is an extract prepared by the cook ; the u rine is an

extract prepared by the kidneys. The ju ices o f ac id fru its are o f

great value inmost acu te,

and chronic maladies. Fru it pu rees,prepared by tho rough cooking and removal o f the skins and al l

inso luble parts o f fru its, are very rarely contraindicated. Whenacid fru it canno t be bo rne, the ju ice o f stewed raisins, or o f

540 THE LIVING TEMPLEl

prunes and o ther sweet fru its aff ords most who lesome nourishment. When l iqu id albuminous foods are requ ired, raw wh ite o f

egg disso lved in water, with or w ithou t the addition o f a li ttlefru it ju ice, is far superio r to any meat broth o r extract. Fresh

buttermi lk aff o rds a diet wh ich is seldomobjectionable. Beateneggs, w ith the addition o f fru it ju ice, aff o rd easily assimilablenourishment o f the most valuable so rt, presenting al l the elementsOf nutritioninaneasily digestible fo rm.

5 . Canthe strength he maintained ona nonflesh diet ; that is, cana personwho is engaged inhardmanual labor abandonthe use of fleshwithout loss of capacity for work ?Ans . Most certainly. Th e strongest and most enduring ani

mals are nonflesh eating. The elephant, the camel, th e ox, the

ho rse, all our wo rk animals in fact, are o f strictly vegetarianhabits. The strongest and most enduring men are l ikew isestrictly vegetarians. Th is is true Of the peasantry o f all countries,and espec ial ly o f those countries the inhabitants o f wh ich are

noted fo r great longevity, as Hungary and Ireland.

6. Indiscardingmeat, shou ldnot one add to h is dietary some suite

able substitute ? and, if so, what ?Ans. Th is is a matter o f the greatest importance. To drop

meat f romone’

s dietary w ithou t adding someth ing to take its place,w il l rob the body o f nutritive elements wh ich are essential forthe maintenance o f strength and health . Meat eaters dependch iefly uponflesh for a supply o f nitrogen, o r albumin, o f wh ichthe body requ ires daily a certainamount. Whenmeat is discarded,th is element must be obtained fromsome o ther su itable sou rce.

Peas, beans, and lentils are excellent vegetable substitu tes fo rmeat. Each pound o f these substances contains more albumino r nitrogen thana pound o f the best meat.Eggs also are a convenient sou rce o f albumin, a pound o f eggs

containing nearly as much albumin as a pound o f the best steakand ina mo re easi ly digestible form.

Almond cream, prepared by blanch ing almonds, and similarpreparations o f o ther nuts, fromwh ich the skins and other indigestible parts have been removed, are perfect substitutes for meatpreparations o f al l so rts, fu rnish ing the nutritive elements found

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542 THE LIVING TEMPLEAn obj ection has been raised to the substitutionOf peas and

beans’

for meat, based upon the fact that the albumin inmeat ismo re completely abso rbed than that in peas and beans. Th isObj ectionis not based uponsound facts. Max Rubner, aneminentGerman au tho rity, has recently shown that wh ile there is lesswaste through the intestines f rommeat than f rombread and o ther

vegetable foods, a much larger waste occurs through the kidneys,so that the actual amount uti l ized by the system is much less inthe case o f meat thano f bread, potatoes, andmany o ther vegetable

9 . Are fish, chicken, and small game as objectionable as beefsteakand redmeats ?Ans . Wh ile the ch icken is perhaps somewhat more digestible

than some o ther meat, fish, including Oysters, must be regardedas the most obj ectionable of al l meats, becau se Of the readinessw ith wh ich they undergo decompo sition inthe stomach and intestines. The fish used as food are fo r the most part carnivorousinthe ir habits. There seems to be no good reasonwhy one cou ldobj ect to eating a carnivo rous animal, such as a cat o r a dog,wh ile no t hesitating to eat a carnivorous fish . The oyster is a

scavenger, l iving upon the animalcu lae wh ich abound in the sl imeand oo ze o f the sea bo ttom. W i ld game, as o ff ered in the markets, is general ly qu ite far advanced indecomposition, and therebyrendered unwho lesome.

10. Is it best to dispense with animal fats ? and, if so, what sub

stitute shou ld be employed ?Ans. The body requ ires about one and one - hal f ounces of

fat per diem. Th is must be fu rnished fromsome source . It is

better to make use Of animal fats than to undertake to subsistupon a dietary in wh ich th is element is defic ient ; but animalfats, even including bu tter, may be discarded w ithout inconvenience by substituting nu ts and ripe o l ives, wh ich are exceedinglyrich in easily digestible fats. Nu ts and o l ives may be used inthe ir natu ral state, o r prepared in various ways, as nu t creams,nu t bu tters, and in various combinations w ith cereals and fru its.

Steril ized cream and steri l ized bu tter are the least objectionableforms o f animal fat.

THE QUESTION BOX 543

11. Are animal o ils necessary as medicine under some circum~

stances ?

Ans . No . The only po ssible use wh ich the body canmake o f

animal Oils is as a food. Nu t Oils are much more easily digestible thananimal o ils, and in every way preferable to them. The

same may be said o f dairy cream. Al l the benefits wh ich can

be derived from animal Oils may be more easily obtained f romthe use o f almonds, pecans, hazelnuts, ripe o l ives, and other yege

table products rich in fat.

12. Has not the humanconstitutionbeenso changed by longcustomthatmannow requires a flesh dietary, although his original bi ll of faredid not include meat ?

Ans . I f th is princ iple is true fo r man, it ought certainly to

be found true Of such animals as the dog and the cat, which are

recognized as strictly carnivo rous animals. It is amatter Of common experience, however, that both cats and dogs thrive betterw ithou t meat than w ith it, provided su itable vegetable food isfurnished. Hunting dogs, for example,when in preparation fo rthe chase, are not fed uponmeat, bu t uponcornmeal mush , bread,and o ther similar foods, experience having shown that they havebetter w ind— that is better endurance— and a keener sensewhen thus fed than when fed w ith meat. Many dog fancierscarefu lly w ithho ld all meat preparations fromthe ir animals. Th isis also a customw ith dog trainers. They find their animals moretractable andmuch more amiable whenmeat is w ithheld.

13 . What shall a persondo who cannot digest nuts ?Ana—There must be very few persons who cannot make use

o f nuts in some fo rm,i f not in the ir natu ral state, in some o f

the numerou s preparations o f wh ich many very palatable and

easi ly digestible varieties are now o ff ered. Almond creamw i llhardly be rejected by the feeblest stomach . I f any case shou ldbe found inwh ich there seems to be a distinct idiosyncrasy againstnuts

, the nitrogenous elements requ ired may be easily obtainedfrommacaroni , glu ten preparations o f various sorts, and evenbuttermi lk o r cottage cheese.

544 THE LIVING TEMPLE14 .

.

Why is sweet mi lk and fresh fru it a bad combination?Ans. Mi lk is always apt to sour and decompo se in the stom

ach i f it has anyth ing l ike a fair chance to do so , and fru it isconduc ive to the fermentative process.

15 . Is it wise that creamshou ld be heated for the purpose of steri lizing it or rendering it more digestible ?Ans. The pu rpose is to steri lize it, as recent observations

have shown that cream contains nine tenths o f the germs o f

the mi lk.

16. What is a good fat- producing diet?

Ana— A diet o i - fru it, grains, and nuts. Protose, nutto lene,

grano la, granose, grand t, malt honey, malted nu ts, browned rice ,zw ieback, bromose, ripe o l ives, sweet f ru its and fru it ju ices, andpo tatoes are al l fattening foods. Cream is very fattening, bu tdisagrees w ith many persons.

17 . It has beenrecommended that peas, beans, and foods havingskins onthem, shou ld have the skins removed. Is it not necessaryto have a certainamount of waste material inour food?Ans. Yes ; but in cases in wh ich the stomach is dilated, o r

unable to empty itsel f readily, a condition wh ich sometimescau ses constipation o f the stomach , such coarse substances as

the skins o f fru its are l ikely to remain in the stomach, encour

aging disturbance and promo ting infection. The skins o f peasand beans are no more digestible thanpaper, wh ich they resemblein character. A considerable amount o f indigestible material isleft over after the skins have been removed, wh ich is su ffic ientfo r the purposes o f digestion. Beans, peas, and lenti ls are h ighlynourish ing foods, and are no t obj ectionable for persons w ithstrong digestive powers, bu t give rise to gastric disturbancesinpersons who have dilated stomachs, or whose stomachs are so

weak that they canno t expel the tough , indigestible hu lls, wh ich ,though so ftened by pro longed cooking, cannot be disso lved bythe digestive flu ids. These may be removed by passing the

cooked legumes through a co lander. Processes are also now in

use for removing the hu l ls before cooking, so that hu l led peas

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546 THE LIVING TEMPLE24 . Are the dried fru its found ingroceries digestible if well chewed?Ans. Dried f ru its are who lesome, but shou ld be so ftened by

soaking and thoroughly cooking.

25 . Is the commonpreserved date a valuable food?Ans. Yes ; it is a food, but similar to o ther fru its wh ich

are preserved in cane sugar. The commerc ial date is a cheapvariety wh ich has l ittle natu ral sweetness. As one finds the

native date in the markets o f Cairo and Constantinople, hewou ld scarcely be able to recognize it as the same date Of

commerce. The natives stew these dried ‘

and almost tastelessdates inpreparing them for use, and thus render thempalatable.

For expo rt, dates are soaked inmo lasses o r cheap brown sugar,

and thenpressed. This gives rise to the two wel l - knownvarietieso f date, the wh ite, o r sugar date, and the black, o r mo lassesdate . The only variety o f date wh ich canbe really recommendedis the Tunis date, wh ich is very fat and sweet w ithou t artific ialtreatment ; but these dates are very expensive . They cannot bebought inCairo for less thansevencents a pound, wh i le the ordinary date canbe pu rchased fo r one and a hal f cents a pound. The

Tunis dates are transpo rted long distances on the back Of camelsin getting them to market, wh ich adds greatly to the price. In

th is country they are so ld at a price wh ich almost proh ibits theirgeneral use.

26. Is honey a healthful article of diet?

Ans. The use Of sweet fru its is general ly pre ferable to the

u se o f honey as well as cane sugar. Honey is a more who lesomesweet than cane sugar. It is wel l, however, to steri l ize it bybo i l ing for an hour in a double bo i ler, thus kil l ing the germswh ich promote fermentation, o f wh ich honey contains large numbers. H oney disagrees w ith many people because o f the essentialOi ls gathered fromthe flowers, and perhaps insome cases becauseo f an excess o f formic acid introduced by the bees to preventfermentation.

27 . Wi ll fruit and grano la perfectly nourish the body for ania

definite length of time ? If so, how much is necessary for ameal ?

THE Q UESTION BOX 547

Ans. Yes ; w ith the addition o f some food containing fat,

as nu ts or nut products. The body requ ires abou t twenty and

one- hal f ounces o f food aday, o f wh ich sixteen ounces, approximately, must be starch, three ounces albumin, and one and one

hal f ounces fat. A pound o f grano la, six to e ight ounces o f pro

tose, o r a quarter o f a pound o f nu ts, and a couple o f po unds o f

fru it wou ld easi ly constitute a sustaining diet.28 . Is grano la, cooked ormo istened, subject to the same objections

as other mushes for one observing a dry diet?Ans. No ; for the reason that the starch wh ich it contains is

very largely predigested. Sti ll, a dry diet is best inmost cases.29. Are tomatoes classed as fru its or as vegetables ?

AM. Froma dietetic standpo int the tomato shou ld be classedas a vegetable, although bo tanically a fru it.

3 0. Does greencornagree well with fru its ?Ans. Yes, when properly cooked. Roasting is the best

method.

3 1. Do cooked fru its digest as well, and combine as well with otherfoods as do raw fruits ?Ans . There is l ittle o r no di ff erence, provided cane sugar is

no t used fo r sweetening. Cane sugar increases the l iabil ity to

fermentation.

32. Is it detrimental to eat co ldmeals ?Ans. No , unless the temperatu re is very low . Food taken

at ordinary temperatures is, onthe who le, more natu ral andmorewho lesome thanhot foods.

3 3 . Are almonds and filberts who lesome whenroasted just enoughto cause the skins to fall off easily, and eaten dry with who le -wheat

bread

Ana—Yes ; most excel lent.3 4 . Are squash , turnips, and carrots healthful ?Ana—The vegetables mentioned are who lesome, but by no

means the best food for persons su ff ering f romdilatation o f the

548 THE LIVING TEMPLEstomach, o r slow digestion. They requ ire mo re tho rough cookingthan is possible at a bo il ing temperature.

3 5 . Are cereal or starchy food indigestible whencooked infats, asinfrying? If so , why?

Ans. Yes ; because saturated with fat. The most importantelements o f food are starchyalbumin, and fat. The starches andalbumins are digested in the stomach by. the gastric ju ice, butfats are no t changed until they are brought in contact w ith the

bile and the pancreatic ju ice in the intestines. The presence o f

fats ina separated state in the stomach interferes w ith digestionby smearing over the masses o f starch and albumin, and preventing the contact o f the sal iva and the gastric ju ice . The food isalmost entirely protected from the action o f the sal iva and the

gastric ju ice, and digestioninthe stomach is consequently exceedingly slow . The food is retained in the stomach too long, and,as the resu lt, fermentation takes places, particu larly butyric and

lactic ac id fermentation, whereby irritating acids are formed, andheartburn and other disorders produced. Frying is an impropermethod o f cooking any kind o f food.

36. Are sevenhours too long an interval between breakfast anddinner?

Ans. No ; th is interval is Oftennecessary, and is very commonly prescribed by leading French physicians in cases o f slowdigestion.

3 7 . With a fru it diet shou ld anyth ing warmbe taken?

Ans. There is no harmintaking hot fru it ju ice or hot lemonade inmoderate quantity.

3 8 . Is ice creaminjurious ?Ans. Most certainly. No one ever takes ice creamas food ;

ice cream is eatenmerely fo r the pleasure aff o rded by th is un

natural preparation. The ch il l ing o f the stomach, and the cousequent suspension o f digestive wo rk, Often gives rise to fermentationand decompositiono f the food.

3 9 . When you say that grains are good food, do you mean that

they are to be made into bread, or bo iled?

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550 THE LIVING TEMPLEEmu lsified fats, such as nu t creams, may be employed w ith

out disadvantage. Ordinary creamis preferable to suet, nut o ils,or fats.

45 . What foods are best for one who wishes to avo id starchy foods?Ans. Fru its and nuts. In the majority Of cases it is not

necessary to avo id starchy foods. It is only essential that mushesand starchy vegetables be avo ided, and that the cereals shou ldbe taken in the formo f breads well - baked, or twice- baked, thatis, tho rough ly dextrinized.

46. Does simply toasting or baking bread twicemake good zwieback?Ans. Yes, i f the bread is good, and i f the baking is con

tinned su fficiently long to brown the sl ice throughout.

47 . Are raw fruits as good as cooked?

Ans . Yes, and formost persons better. Care shou ld be taken,however, that the fru its are wel l ripened, and that they are thorough ly masticated, so that they may pass readi ly ou t o f the

stomach.

48 . Howmaynuts be prepared for use?Ans. By removing the ir shel ls and skins, grinding to a paste,

and cook ing long at a low heat, w ith the additionOf a l ittle salt,i f desired.

49 . Are nut o ils,cottonseed o il , and similar preparations of vegetable o i ls to be consideredwho lesome?

Ans. No . The ch ief obj ectionto the use o f o il, lard, tallow,

butter, and o ther fo rms o f grease,” is that they present the fat

in an artific ially concentrated form, in wh ich it do es not harmonize w ith the o ther elements o f food wh ile undergo ing digestion inthe stomach . Innatu re the fat is separated o r held apartinminute particles, or drops, and these are arranged w ith in the

masses o f albumin in such a way that they canno t be set freeunti l after the pro te id, o r albumin, is digested. Th is arrangemento f the fat w ith the pro teid prevents its interfering w ith digestion;but when fat inthe fo rmo f o il, lard, bu tter, etc.,

is added to the

THE QUESTION BOX 551

food, it smears over the particles o f gluten, albumin, etc., so thatthe gastric ju ice cannot get access to them to digest them; fo rthe gastric ju ice cannot act upon fats.

50. Is fat essential as anarticle o f diet?

Ans. Most certainly. Its use facil itates intestinal digestion,encourages the action o f the bowels, and aids nu trition in a

remarkable way. Th e amount o f fat needed is not large, onlyone and a hal f ounces per diem; but th is amount is very essentialto health . The neglect to supply a su fficient amount o f fat is avery commonmistake w ith persons who undertake to adopt avegetarian regimen. The vital ity Of the tissues fails under the

hal f - starvation diet, and in many cases tubercu losis in someform, generally pu lmonary tubercu losis, is the final resu lt. An

unsuccessfu l attempt to use raw nuts has lead many persons toreturn to the use o f animal fats, w ith al l the attendant risk o f

infectionw ith consumptionand o ther germs wh ich are known to

survive inbutter for weeks. The substitutiono f Ol ive Oil, cotton

seed Oil , cocoanut Oil , and similar products, is a very sl ight improvement uponthe use o f lard, tallow ,

butter, etc.

51. What are the best combinations of foods?Ans . Fru its, grains, and nuts agree wel l together. Fru its

and vegetables, fru its and milk, and fru its and meats are bad

combinations. Fats in the fo rmOf Oil o r grease disagree w ithall o ther articles o f food when th e digestion is feeble. Mi lkagrees better w ith grains than w ith meats o r f ru its. Mi lk disagrees w ith most persons whose digestionis slow , and is a commoncause o f bil iousness, headache, and sleeplessness.

52. What are the best fruits?

Ans . Peaches, apricots, grapes, strawberries, blueberries,blackberries, raspberries, oranges, bananas, lemons, apples, pears,plums, cherries, figs, pineapples, and, in tropical countries, thecustard apple, sapo ta, mango , and numerous exceedingly who lesome f ru its may be obtained. The Ol ive, green and sal ted, isextremely indigestible ; the ripe Ol ive, properly prepared, is who lesome, and one Of the few fru its that containfat. Inthe forego ing

552 THE LIVING TEMPLEl ist the o rder in wh ich the names occur indicates very nearlytheir relative nu tr itive value.

53 . What about jellies and preserves ?

Ans . Ordinary j el l ies and preserves are very indigestible, andmust be discarded by persons w ith dilated stomachs and slowdigestion, conditions wh ich exist w ith nearly al l chronic dyspepticsandmost inval ids.

54 . How about the additionof cane sugar to sour fruits ?

Ans . Cane sugar does no t neutral ize the ac ids o f sour fru its,having none o f the properties o f an alkal i wh ich destroys an

ac id by entering into combinationw ith it. Cane sugar only coversthe ac id flavo r. I f ac id fru its do not agree w ith the stomach,the addition o f cane sugar aggravates the difficu lty, instead o f

rel ieving it. Acid f ru its may be sweetened by the addition Of

sweet fru its. Raisins, figs, prunes, sweet apples, and other sweetf ru its may be used fo r th is purpose. Mal ted nuts, malt honey,mal to l, and bromOse are sweet preparations wh ich are readi lyaccepted by the stomach, and wh ich may be combined w ith fru itsin various ways. The sugar o f f ru its is fru it sugar ; that Ofbromose, malted nuts, and malt honey, is mal tose, the naturalproduct wh ich resu lts from the action o f the sal iva or diastaseupon starch . Maltose equals cane sugar in sweetness ; levu lose,the sugar o f f ru i ts and honey, is sweeter.

55 . If potatoes are nearly all starch and water, why canthey, nulike other vegetables, bc eatenwith fruit ?Ans. Potatoes contain less woody material, o r cel lu lose, than

most o ther vegetables, and are the most easily digestible o f al l

vegetables. Recent experiments show that they leave less nuusable residue than bread, meat, or evenmilk. They must bewell cooked, preferably baked, and verymealy, and eateninpropercombinations.56. Do acid fruits combine we ll with peas and beans ?

Ans. There is no necessary incompatibi l ity, bu t the hu lls o f

the peas and beans delay the food so long in the stomach thatf ru its taken w ith themare l ikely to ferment. Purees prepared

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554 THE LIVING TEMPLEAns. Any time is better thannone at all . A very good time

is at night just befo re retiring, on rising in the mo rning, and at

noon. It is better to devo te a short time to exercise two or th ree

times a day than to exercise bu t once a day. Suflicient exerc iseis requ ired to induce vigo rous breath ing and active perspiration.

62. Is tenor fifteenminutes’ exercise on a pulling mach ine justbefore retiring beneficial ?Ans. Yes, but mo re wo rk is needed ; wh i le for most persons

at least anhour o f active exerc ise out o f doo rs daily is requ isitefor the maintenance o f sound health .

63 . For one employed at desk work, wou ld you advice gymnasiumwork inadditionto outdoor exercise ?

Ans . Yes, so as to aff o rd anOppo rtunity to engage inspec ialco rrective exercises for the pu rpo se Of combating th e de forminge ff ects o f desk wo rk. Sw imming is, perhaps, the best Of all exercises wh ich can be taken fo r th is purpose, as it expands the

chest and develops the breath ing muscles, wh i le compel l ing cor

rection Of the tendency to curvatu re o f the upper spine, resu lting in round shou lders and flat chest.64. Howmany hours o f sleep, exercise , and study shou ld a co llege

student observe ?Ans . Eight hou rs o f sleep, two hours o f vigo rous exercise,

and eight to ten o f study, including class work.

65 . What is a good menu for a de licate child a year old, who has

but a few teeth ?Ans. There are many who lesome foods wh ich cou ld properly

be taken by such a ch i ld, a few o f wh ich are zw ieback w ithstewed prunes, o r fru it ju ice, rice w ith fru it ju ice, granose,grano la, bromose, malted nuts, stewed fru it, baked sweet apples,and stewed prunes.

66. What is the best diet for a baby four months old who is con

stipated?

Ans. Cow’

s mi lk is generally harmfu l in such cases. Stewedf ru its and fru it j u ices, w ith grano la o r wel l - browned zw iebackground fine, may be safely used. Wh ite o f egg shou ld be added

THE QUESTION BOX 555

to the fru it ju ice, to fu rnish the proper amount o f nitrogen; propo rtion, the wh ite o f one egg to hal f a pint o f fru it j u ice.

67 . What is the best diet for a baby between one and two years

of age ?

Ans. Granose, zw ieback, malted nu ts, browned rice, crystalwheat, grano la, zw ieback w ith fru it ju ice, stewed fru it pu rees,ripe peaches, aprico ts, strawberries, and o ther so ft f ru its.

68 . At what age shou ld a ch ild be weaned, and at what time of theyear ?

Ana— A ch i ld may be weaned when it has acqu ired su fficientteeth to eat and chew wel l crackers, zw ieback, and o ther simplepreparations o f fru its and grains. The proper time to wean ach ild is when it is ready to be weaned. I f the ch i ld is fed on

proper food, properly prepared, there is no danger in weaningit at any season Of the year. The coo ler months are perhaps

to be preferred.

69. At what age is safe to beginto feed ch ildrenfruit ?

Ans . Fresh and thorough ly ripened f ru it may be given atany time.

70. What is heartburn?

Am. The fermentation o f food in the stomach.

7 1. What causes a bad taste inthe mouth ?Ans. Decomposition o f food substances in the stomach, de

caying teeth , and the growth o f germs in the mou th , causing a

coated tongue . A bad taste in the mouth indicates that the vitalresistance o f the body is lowered ; that is, that the body has lostits power to de fend itsel f against germs. The mucus inthe mou this natural ly capable o f destroying germs. When the tongue iscoated, it is because the germic idal power o f the mucus has beenlost ; hence , a coated tongu e indicates a general lowering o f the

vital resistance and a predisposition to disease, wh ich shou ldlead to such changes in the habits o f l i fe as w i ll correct thesedangero u s conditions as speedi ly as po ssible.

556 THE LIVING TEMPLE72. How canone te ll whenhe is cured of dilatationo f the stomah ?Ans. When the breath is pure and sweet ; when the tongue

is no t coated ; when the mind is clear, and there is a feel ing o f

well - being. I t is not always that a pro lapsed stomach can be

perfectly and permanently resto red to its normal position; but ifthe dietary is so managed that the stomach is able to digest thefood properly, the serious inconveniences which arise from th isconditionmay, for the most part, be made to disappear.

73 . What causes anintense hunger whenone has sufficient food,and wh ich cease inanhour or so ?

Ans . Inmost cases, hyperpepsia, a condition inwh ich thereis anexcessive secretion o f hydroch loric acid, generally the resu lto f congestion and irritation o f the sympathetic nerve centers.74 . What is beneficial for bi l l iousness ?

Ans . B il iousness is an indicationo f a fou l stomach . A fru itdiet fo r two o r three days, taking fru it only fo r breakfast, drycereal food at dinner, and no supper, are among the best meansfo r rel ieving bil iousness. Nuts and o ther who lesome foods maybe taken after the first day or two . Keep the bowels open, if

necessary, by the use o f the enema daily fo r a few days. It isbetter, however, to regu late the bowels by adopting a diet consisting o f f ru its, grains, and nut preparations, wh ich w i l l verysoon eradicate bi liousness.75 . Canyou recommend any compound to aid inthe digestionof

starchy food ?Ans. NO aid is needed. Noth ing is better than sal iva. It

is only necessary to eat dry foods, and to chew themtho rough ly,to obtainal l the requ ired assistance .

76. Why should oatmeal cause constipation?Ans . As a ru le, oatmeal is imperfectly cooked, and for th is

reason is a pro l ific sou rce o f digestive disorders.

77 . What will remove brownspots fromthe face of one troubledwith constipation?

Ans . The bowels must be regu lated by a proper dietary, exercise, and simple hydro therapeutic measures, and th e general

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558 THE LIVING TEMPLEeach meal is a good prescription. Pecans are particu larly helpful .R ipe Ol ives are also usefu l . Steamed figs and well - cooked prunesare excellent.83 . What diet is best inconstipation?Ana— Take a large bow l fu l o f granose flakes w ith each meal ,

eating it dry or w ith a poached egg. Al l nuts and nut prepara

tions have a sl igh tly loosening tendency. Milk shou ld be avo ided,as well asmeats and sweets. Use fru i ts and grahambread freely.

84 . With what diet canacidity be most successfully combated?Ana—With a dry dietary. Dry granose, or zw ieback, w ith

avo idance o f vegetables and animal fats Of all kinds, and the freeuse Of nu t preparations is the best plan. The food shou ld be eatenslow ly, and shou ld be tho roughly masticated. R ipe fru it w ithoutsugar may be eatenhal f anhour after the meal .85 . What diet is best for hyperpepsia?Ana—The diet for hyperpepsia and that for hypopepsia need

no t diff er very much. Inhyperpepsia there is Oftengreat sorenessat the pit o f the stomach and painafter eating, which renders itnecessary to abstainf romthe use o f al l ac id fru its. A dry dietaryis especially to be recommended. Coarse vegetables must be carefu lly avo ided.

86. Why should one be troubled with flatulence after adopting a

healthfu l dietary, whenformerly he was not so troubled?Ana—Th is is undoubtedly due to fermentationo f starch, caused

by wrong combinations o f foods, and by imperfect mastication.

Avo id the use o f mushes. Take care to take the food dry, and

masticate it tho roughly. Bread shou ld be taken in the formo f

zw ieback o r crisps. Granose, grano la, and simi lar health foodsare to be recommended ; also malt honey and o ther foods inwh ichthe starch is predigested. Keep the bowels regu lar.

87 . Why shou ld one who has indigestionbe troubled with co ld feet ?

Ana— Th is disturbance o f the c ircu lation is o ften caused bythe abso rption o f po isons produced in the stomach as the resu lto f fermentation. These po isonous substances have an irritative

THE QUESTI ON BOX 559

eff ect upon the sympathetic nervous system, wh ich contro ls the

c ircu lation, and cause spasms o f the vessels o f the l imbs and o therparts.

88 . What diet and mode of l ife are best for one who has beentroubled regularly for twenty years with diarrhea?Ana—The diet shou ld consist o f browned rice, grano la, zw ie

back, f ru it j u ices, and a moderate allowance o f simple nut preparations. A co ld bath shou ld be takendaily, and amo ist abdominalbandage shou ld be wo rn at night. Out- Of - doo r li fe, espec ial lysun- bath ing, wi ll be found helpfu l . Care shou ld be takento emptythe co lon tho roughly at least tw ice a week by means o f a large,

hot enema. Wear th e mo ist abdominal bandage at night, and takea co ld towel rub every morning.

89. Is there a dietetic remedy for headache ?Ana— The headache wh ich fo llows soonafter eating cangen

eral ly be rel ieved by regu lating the diet. H ere is a planwh ichsu its the majority o f cases : omit the supper. I f th is does no tcure the mo rning headache, adopt the plano f eating only fru it forbreakfast. Th is w il l seem a l ittle hard at first, and w il l perhaps necessitate taking dinner a l ittle earl ier. A good plan is totake breakfast at e ight o ’clock, and dinner at three. I f there isdiscomfo rt because o f an emptiness, and an all - gone sensationinthe stomach , o f wh ich so many dyspeptics complain, eat a l ittlefru it at twelve o r one o

’clock, o r, better, take a l ittle fru i t ju ice.

Avo id cane sugar. This w i l l cause the stomach very l ittletrouble, as the fru it w i ll be digested in an hour o r two , and

some energy w i l l be derived f romthe fru it sugar contained in it.Thus the stomach w i l l be comforted. Keep the bowels Open.

‘Exerc ise in the Open air two hours daily, and take a co ld bathevery morning.

90. What is the cause of incessant headache during hot weather ?Ana— The cause may be cerebral congestion. The

“

pro longedneutral bath at and a co ld compress to the head

, are to

be commended. The headache may resu lt f rom indigestion or

from constipation. Expo su re to excessive heat may irritate the

brain, espec ial ly th e direct rays Of the sun.

560 THE LI VING TEMPLE91. Is wind inthe lower bowel caused by a pro lapsed co lon?Ana— The cause is probably retention Of fecal matter wh ich

has not beenpromptly discharged. Th is may be due to pro lapseor irritation o f the co lon. An abdominal supporter shou ld beworn for tempo rary rel ief . The abdominal muscles shou ld bestrengthened by walking in the open air daily, by sw imming,and by spec ial exerc ises, such as leg raising, whi le lying on the

back, and by the employment o f spec ial exerc ises.92. Is it a natural conditionfor one to pass gas from the lower

bowels ? What causes it?Ans. No ; it is caused by unnatural fermentationand pu tre

faction in the co lon th rough retentionOf the fecal matters. The

co lonmust be emptied two or three times a week by a cOpious

enema, employing water at a temperature Of 70°to

93 . What is the cause of pimples onthe face ?

Ana—A disordered state o f the blood, and lowered resistance,inconsequence o f wh ich the germs wh ich are always to be foundupon the skin, find their way into the ducts o f the fat glands,there undergo ing development, and producing inflammation.

94 . What should be the tre atment and diet to remove pimples fromthe face ?

Ans. Keep the face abso lutely clean, by wash ing dai ly w ithstrong soap, afterward cleansing thorough ly w ith pure water.

Greensoap, wh ich canbe Obtained fromthe druggist, o r so ft soap,is best fo r the purpose. Smear the who le diseased surface w iththe soap, and leave it on for hal f an hour, rubbing it in thoroughly. Wash Off w ith very hot water. It is wel l to bathe the

face with hot water for five to tenminutes, two or th ree times aday. Employ a diet '

o f fru its, grains, and who lesome nut preparations. Avo id the use o f roasted peanuts and o ther preparationsprepared fromroasted nuts. A dai ly co ld bath, abundance o f ou t

Of - door exerc ise, free water drinking, and the avo idance . Of greasy

foods, rich, gravies, butter, and o ther animal fats, are necessary

restrictions.95 . What diet do you recommend for people with weakened digestion

and uric acid inthe system?

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562 THE LIVING ‘ TEMPLE100. Do you consider toasted who le -wheat bread, peanuts, oranges,

apples, and peaches safe articles of diet for a diabetic personwho isable to workAns. Recent observations show that the po tato is the most

who lesome o f al l starchy food for persons su ff ering fromdiabetes.

Breadstu ff s o f all so rts made fromwheat and o th er cereals mustbe taken invery l imited quantity, the less the better. Ac id fru itsmay be used, but no t sweet f ru its. Nut preparations Of all so rts

are who lesome.

101. What are the most prominent symptoms of neurasthenia ?

Ana— The symptoms o f neurasthenia include those o f almostal l nervous diso rders. The patient is generally depressed, easi lyexcited, nervous, o ften haunted by morbid fears, restless sleep,languo r, easi ly tired, headache, especially in the back Of the head,nervous headaches, creeping, crawl ing, and various o ther sensa

tions about the l imbs, hands, and feet.102. What is the best diet and treatment for neurasthenia?Anan—The cause must be removed. The most commoncause

is diso rder o f the digestion. By the proper diet, proper exerc ise,out - o f - doo r l i fe, and su itable hydro therapeutic measures, rel ief canu sual ly be Obtained ina reasonably short space Of time. The use

o f fattening and blood-making foods is o f great service inmostOf these cases. The nervousness is generally rel ieved by a prolonged bath at 92

°to 95

°

( 15 to 30 minutes, to be takendai ly ) .

Fo r the general weakness, the mo rning co ld bath, fo llowed byvigorous rubbing, is benefic ial . As a ru le, th e treatment o f

these cases requ ires the carefu l supervision o f an experiencedphysician.

103 . Howmay obesity be overcome ?Ans. Mild starvation is generally necessary for reduction

o f flesh. One Of the best means o f accompl ish ing th is is to givethe patient a mono tonous diet, that is, requ ire h imto eat a singlearticle o f food. H e w i ll soon get so tired o f th is that he w i llbe very carefu l no t to eat too much . The rationprovided mightconsist o f some such simple food as granose, grano la, or granut.

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Inadditionto th is simple diet, wh ich shou ld be as f ree as po ssiblef rom sugar and fat, the patient shou ld take a co ld bath daily.

The co ld bath shou ld be pro longed as much as possible ; hence,swimmming is especial ly advantageous. I f the bath is taken ina tub, the temperature should be 75° to and shou ld be prolonged fo r ten or twenty minu tes, o r as long as possible w ithou tunpleasant ch il l ing. The patient shou ld rub h imsel f vigo rouslywh ile inthe bath, so as to maintainactive c ircu lation inthe skin.

He shou ld l ie down and sit up in alternation, rubbing the l imbswhi le sitting up and the arms and chest wh i le lying down. Ex

ercise shou ld be taken immediately after the bath until vigorousperspiration is produced. The process o f fat reductionmay beaccelerated somewhat by a sweating bath for twenty to th irtyminutes befo re th e co ld bath. I f walking is chosenas the formo f exerc ise to be taken, the amount requ ired shou ld be ten to

twenty mi les daily, on a level surface. The exerc ise shou ld no tbe taken al l at once, but shou ld be divided into th ree o r four

stages. I f the ful l amount o f exercise cannot be taken at first,itmay be gradually increased day by day as the strength increases.

The we ight shou ld be takenand reco rded daily, so that the exacteff ect o f the diet and exercise may be obtained.

104 . What diet shou ld one fo llow who has frequent attacks o f nervous asthma?Ana—A dry diet consisting o f fru its, breads, and nu ts, avo id

ing coarse vegetables. Eat tw ice a day. Wear a mo ist abdominal bandage at night.105 . How canone who is susceptible to co lds avo id them?Ana— Take a co ld bath every mo rning, fo l lowed by vigo rous

rubbing and exerc ise out o f doo rs fo r hal f anhour.

106. Is the vapor bath a good remedy for catarrh o f the head andthroat ? and what subsequent treatment shou ld be given? Also , whatother treatment should be pursued?

Ana—The cold morning bath is to be recommended in placeo f the steam bath fo r catarrh . In acu te co lds in the head, aho t bath at night is o ften benefic ial . The vapor bath , as wellas al l other hot baths, shou ld be fo llowed by a co ld bath o f some

564 THE LIVING TEMPLEso rt, such as the rubbing shallow bath, the shower bath, the wetsheet rub, o r the co ld towel rub.

107. Is dampness ' inthe atmosphere unfavorable for catarrh ?Ans. Dampness alone w ill no t produce catarrh. By proper

care o f the body and preservation o f the health the skin and

mucous membrane may be kept ina state o f health inany cl imate.

108 . What is the remedy for acute catarrh o f the throat ?

Ana. Fomentations to the throat at night, fo l lowed by a

heating compress to be worn during the nigh t, are excellent asa pall iative measure. The heating compress consists Of a l inenclo th wrung out o f very co ld water, appl ied abo ut the th roat,and covered w ith three o r fou r th icknesses o f flannel , su ffi cientto keep it warmduring the night and to prevent complete drying.

109 . What prescriptionwould you advise to be used in theMagicPocket Vaporizer for dry catarrh ?

Ana—An excel lent preparation for general use is Oil o f eucalyptu s and mentho l, equal parts.

110. What causes ringing inthe ear ?

Ans . Probably catarrh o f th e middle car.

111. What will produce natural sleep ?Ans . Good digestion, sufli cient exerc ise to produce gentle

fatigue, and, i f necessary, a bath at from92°to 95

°for hal f an

hour, just be fo re retiring. The mo ist abdominal bandage is alsouse fu l . The l atter is appl ied by means o f a towel wrung ou t o f

co ld water so that it w il l not drip, and covered w ith several th icknesses Of flannel . The dai ly co ld mo rning bath may also be employed as a means o f improving the general health.

112. What canbe done for salt- rheum?Ans. Salt rheum, or eczema, is a germdisease due to lo ss

o f resistance by the tissues, and is Often the resu lt o f di latationo f the stomach . The disorder o f the stomach must be cured befo re any permanent improvement can be secured in the skinmalady. A diet Of fru its, grains, and nu ts, especially the f ree use

o f fru its, and the avo idance o f meats, milks, and al l animal prod

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566 THE LIVING TEMPLE116. What is good for co ld feet ?Ana—The co ld rubbing foo t bath is the best single remedy for

co ld feet. Th is bath may be takeninanordinary bath tub. Turn

onthe co ld water, but only partially clo se the escape vent. Then,stand in the tub on one foo t, at the same time rubbing it vigo ro usly w ith the o ther ; then alternate. Th is shou ld be continueduntil the feet are red. Rub well w ith a dry towel.117. What causes flatfoot, and what canbedone for it ?

Ana—Weakness o f the l igaments wh ich support the arch o f

the foo t. It is sometimes caused by long standing o r tak ing a

long walk. Exerc ise by walking on the toes w ith the heelsturned outward, and the shoes and stockings removed. Inchroniccases, it is necessary to use a plate inside the shoe to suppo rt thearch o f the foo t. Th is canbe obtained fromany surgical instrument maker.

118 . How is glutenprepared ?Ans. By wash ing the starch fromflour. The process is some

what difficu lt, and cannot be economically done on a large scalew ithout the use o f spec ial mach inery. Fo r home use, glutenmaybe prepared as fo l lows : Mix fine wheat flour and water to a

rather sti ff dough , taking care to mix very tho roughly, and kneada long time. Let it stand anhour o r two . Place ina sieve, andallow a stream o f co ld water to flow upon i t, kneading at the

same time. The starch w i ll be washed away, wh ile the glutenremains on the sieve. The wash ing shou ld continue unti l thewater wh ich runs away no longer presents a mi lky appearance.

119. Wh ich is preferable for winter underwear, l inenor flannel ?Ans. L inennext to the body, supplemented by woo lenunder

garments.

120. What kind and size of pillow is the best ?

Ans . It is best no t to use a pillow at all, but i f one must beemployed, it shou ld be th in, o f hair, woo l, o r co tton.

121. What is the most healthful material for a bedmattress ?Ana—The best mattress is a rather hard one, composed o f

woo l, hair, co tton, o r o ther vegetable fiber of some sort.

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122. Are feather beds objectionable inwinters as well as insummer?Anon—Yes ; because they are h ighly hygroscopic. Waste matter

is throwno ff by the body, and retained by the feathers during theday whenthe bed is co ld, but is throwno ff againduring the night,thus surrounding the body o f the sleeper w ith an intensely po isonous atmosphere wh ich cannot be o therw ise than injurious.

123 . What is your opinionof the theory that tuberculosis is far

more prevalent amongvegetariananimals thanamong the carnivorous ?Ana—The statement is true, but the reason is that the carniv

o rous have been expo sed to tubercu losis in their use o f diseasedflesh foods fo r so long a time that tho se very susceptible to tubercu losis have beenweeded out ; thus a certainhereditary immunityhas been establ ished for those left beh ind.

124 . Is the after- dinner nap healthful ?Ans . No . The nap shou ld be taken before dinner, instead

o f after. Anafter- dinner nap may be , to some degree, beneficialin certain cases o f hyperpepsia, but even in these cases it wou ldbe better to sleep before dinner thanafter. The process o f digestion requ ires for its perfect perfo rmance the wakefu l activity o f

the brain. Digestion cannot be we$ perfo rmed during sleep,neither is sleep as sound and refresh ing as it shou ld be while

the stomach is occupied w ith the process o f digestion.

125 . How long after ameal should the mind be at rest?

Ans. Persons o f ordinary health do no t need to give attentionto th is matter, only refraining from intense appl ication fo r an

hour to an hour and a hal f after eating ; but chronic inval ids,espec ial ly those persons su ff ering f romhypopepsia, should avo idmental work fo r at least two hours after eating.

126. Will not food takenjust before going to bed conduce to soundsleep?Ana—The brainmust be active to insure good digestion, and

the stomach must be empty to insure good sleep. Th is is a phys

io logical law long ago recognized. The sense o f du llness, or drowsiness, wh ich fo llows soon after eating, is the resu lt o f indigestion; it is not a physio logical condition. Tho se who practice

568 THE LIVING TEMPLEeating just befo re retiring o ften sleep soundly for from two to

four hours, thenawaken, and find difficul ty ingetting asleep again.Th is is due to irritation o f the so lar plexus, set up by the labo r

o f digestion under unfavorable conditions. The lack o f appetitefor breakfast after supper has been indulged in, is evidence o f the

exhausted state o f the stomach, as is also the coated tongue andunpleasant taste inthemouth .