G. G. Putnam - "Nonsenseorship"

Alan Alexander Milne - "Mr. Pim Passes By"

Eliza Lee Follen - "The Pedler of Dust Sticks"

G. P. R. James - "The King's Highway"

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FlatSigned Press Alleges Don Imus Remarks Damage Legacy of President Gerald R. Ford
NEW YORK, N.Y. -- Nathan Yungerberg, an accomplished model scout and professional child photographer is launching a nation-wide casting call to find the cover model for his highly anticipated book release, 'The Model Child: A Parents Guide to the Child Modeling Industry' (ISBN: 978-0-9817018-0-6).

Books: The American Woman\'s Home

C >> Catherine E. Beecher and Harriet Beecher Stowe >> The American Woman\'s Home




The excessive use of certain portions of the brain tends to withdraw
the nervous energy from other portions; so that when one part is
debilitated by excess, another fails by neglect. For example, a person
may so exhaust the brain power in the excessive use of the nerves of
motion by hard work, as to leave little for any other faculty. On the
other hand, the nerves of feeling and thinking may be so used as to
withdraw the nervous fluid from the nerves of motion, and thus
debilitate the muscles.

Some animal propensities may be indulged to such excess as to produce
a constant tendency of the blood to a certain portion of the brain,
and to the organs connected with it, and thus cause a constant and
excessive excitement, which finally becomes a disease. Sometimes a
paralysis of this portion of the brain results from such an entire
exhaustion of the nervous fountain and of the overworked nerves.

Thus, also, the thinking portion of the brain may be so overworked as
to drain the nervous fluid from other portions, which become debilitated
by the loss. And in this way, also, the overworked portion may be
diseased or paralyzed by the excess.

The necessity for the _equal development_ of all portions of the brain
by an appropriate exercise of _all_ the faculties of mind and body, and
the influence of this upon happiness, is the most important portion of
this subject, and will be more directly exhibited in another chapter.




VIII.

DOMESTIC EXERCISE.


In a work which aims to influence women to train the young to honor
domestic labor and to seek healthful exercise in home pursuits, there
is special reason for explaining the construction of the muscles and
their connection with the nerves, these being the chief organs of
motion.

The muscles, as seen by the naked eye, consist of very fine fibres or
strings, bound up in smooth, silky casings of thin membrane. But each
of these visible fibres or strings the microscope shows to be made up
of still finer strings, numbering from five to eight hundred in each
fibre. And each of these microscopic fibres is a series or chain of
elastic cells, which are so minute that one hundred thousand would
scarcely cover a capital O on this page.

[Illustration: Fig. 51.]
[Illustration: Fig. 52.]

The peculiar property of the cells which compose the muscles is their
elasticity, no other cells of the body having this property. At Fig.
51 is a diagram representing a microscopic muscular fibre, in which
the cells are relaxed, as in the natural state of rest. But when the
muscle contracts, each of its numberless cells in all its small fibres
becomes widened, making each fibre of the muscle shorter and thicker,
as at Fig. 52. This explains the cause of the swelling out of muscles
when they act.

Every motion in every part of the body has a special muscle to produce
it, and many have other muscles to restore the part moved to its natural
state. The muscles that move or bend any part are called _flexors_,
and those that restore the natural position are called _extensors_.

[Illustration: Fig. 53]

Fig. 53 represents the muscles of the arm after the skin and flesh are
removed. They are all in smooth silky cases, laid over each other, and
separated both by the smooth membranes that encase them and by layers
of fat, so as to move easily without interfering with each other. They
are fastened to the bones by strong tendons and cartilages; and around
the wrist, in the drawing, is shown a band of cartilage to confine
them in place. The muscle marked 8 is the extensor that straightens
the fingers after they have been closed by a flexor the other side of
the arm. In like manner, each motion of the arm and fingers has one
muscle to produce it and another to restore to the natural position.

The muscles are dependent on the brain and nerves for power to move.
It has been shown that the gray matter of the brain and spinal marrow
furnishes the stimulating power that moves the muscles, and causes
sensations of touch on the skin, and the other sensations of the several
senses. The white part of the brain and spinal marrow consists solely
of conducting tubes to transmit this influence. Each of the minute
fibrils of the muscles has a small conducting nerve connecting it with
the brain or spinal marrow, and in this respect each muscular fibril
is separate from every other.

When, therefore, the mind wills to move a flexor muscle of the arm,
the gray matter sends out the stimulus through the nerves to the cells
of each individual fibre of that muscle, and they contract. When this
is done, the nerve of sensation reports it to the brain and mind. If
the mind desires to return the arm to its former position, then follows
the willing, and consequent stimulus sent through the nerves to the
corresponding muscle; its cells contract, and the limb is restored.

When the motion is a compound one, involving the action of several
muscles at the same time, a multitude of impressions are sent back and
forth to and from the brain through the nerves. But the person acting
thus is unconscious of all this delicate and wonderful mechanism. He
wills the movement, and instantly the requisite nervous power is sent
to the required cells and fibres, and they perform the motions required.
Many of the muscles are moved by the sympathetic system, over which
the mind has but little control.

Among the muscles and nerves so intimately connected, run the minute
capillaries of the blood, which furnish nourishment to all.

[Illustration: Fig. 54]

Fig. 54 represents an artery a _a_, which brings pure blood to a muscle
from the heart. After meandering through the capillaries at _c_, to
distribute oxygen and food from the stomach, the blood enters the vein,
_b_, loaded with carbonic acid and water taken up in the capillaries, to
be carried to the lungs or skin, and thrown out into the air.

The manner in which the exercise of the muscles quickens the circulation
of the blood will now be explained. The veins abound in every part of
every muscle, and the large veins have _valves_ which prevent the
blood from flowing backward. If the wrist is grasped tightly, the veins
of the hand are immediately swollen. This is owing to the fact that
the blood is prevented from flowing toward the heart by this pressure,
and by the vein-valves from returning into the arteries; while the
arteries themselves, being placed deeper down, are not so compressed,
and continue to send the blood into the hand, and thus it accumulates.
As soon as this pressure is removed, the blood springs onward from the
restraint with accelerated motion. This same process takes place when
any of the muscles are exercised. The contraction of any muscle presses
some of the veins, so that the blood can not flow the natural way,
while the valves in the veins prevent its flowing backward. Meantime
the arteries continue to press the blood along until the veins become
swollen. Then, as soon as the muscle ceases its contraction, the blood
flows faster from the previous accumulation.

If, then, we use a number of muscles, and use them strongly and quickly,
there are so many veins affected in this way as to quicken the whole
circulation. The heart receives blood faster, and sends it to the lungs
faster. Then the lungs work quicker, to furnish the oxygen required
by the greater amount of blood. The blood returns with greater speed
to the heart, and the heart sends it out with quicker action through
the arteries to the capillaries. In the capillaries, too, the decayed
matter is carried off faster, and then the stomach calls for more food
to furnish new and pure blood. Thus it is that exercise gives new life
and nourishment to every part of the body.

It is the universal law of the human frame that _exercise_ is
indispensable to the health of the several parts. Thus, if a
blood-vessel be tied up, so as not to be used, it shrinks, and becomes
a useless string; if a muscle be condemned to inaction, it shrinks in
size and diminishes in power; and thus it is also with the bones.
Inactivity produces softness, debility, and unfitness for the functions
they are designed to perform.

Now, the nerves, like all other parts of the body, gain and lose
strength according as they are exercised. If they have too much or too
little exercise, they lose strength; if they are exercised to a proper
degree, they gain strength. When the mind is continuously excited, by
business, study, or the imagination, the nerves of emotion and sensation
are kept in constant action, while the nerves of motion are unemployed.
If this is continued for a long time, the nerves of sensation lose
their strength from over-action, and the nerves of motion lose their
power from inactivity. In consequence, there is a morbid excitability
of the nervous, and a debility of the muscular system, which make all
exertion irksome and wearisome.

The only mode of preserving the health of these systems is to keep up
in them an equilibrium of action. For this purpose, occupations must
be sought which exercise the muscles and interest the mind; and thus
the equal action of both kinds of nerves is secured. This shows why
exercise is so much more healthful and invigorating when the mind is
interested, than when it is not. As an illustration, let a person go
shopping with a friend, and have nothing to do but look on. How soon
do the continuous walking and standing weary! But, suppose one, thus
wearied, hears of the arrival of a very dear friend: she can instantly
walk off a mile or two to meet her, without the least feeling of
fatigue. By this is shown the importance of furnishing, for young
persons, exercise in which they will take an interest. Long and formal
walks, merely for exercise, though they do some good, in securing fresh
air, and some exercise of the muscles, would be of triple benefit if
changed to amusing sports, or to the cultivation of fruits and flowers,
in which it is impossible to engage without acquiring a great interest.

It shows, also, why it is far better to trust to useful domestic
exercise at home than to send a young person out to walk for the mere
purpose of exercise. Young girls can seldom be made to realize the
value of health, and the need of exercise to secure it, so as to feel
much interest in walking abroad, when they have no other object. But,
if they are brought up to minister to the comfort and enjoyment of
themselves and others, by performing domestic duties, they will
constantly be interested and cheered in their exercise by the feeling
of usefulness and the consciousness of having performed their duty.

There are few young persons, it is hoped, who are brought up with such
miserable habits of selfishness and indolence that they can not be
made to feel happier by the consciousness of being usefully employed.
And those who have never been accustomed to think or care for any one
but themselves, and who seem to feel little pleasure in making
themselves useful, by wise and proper influences can often be gradually
awakened to the new pleasure of benevolent exertion to promote the
comfort and enjoyment of others. And the more this sacred and elevating
kind of enjoyment is tasted, the greater is the relish induced. Other
enjoyments often cloy; but the heavenly pleasure secured by virtuous
industry and benevolence, while it satisfies at the time, awakens fresh
desires for the continuance of so ennobling a good.




IX.

HEALTHFUL FOOD.


The person who decides what shall be the food and drink of a family,
and the modes of its preparation, is the one who decides, to a greater
or less extent, what shall be the health of that family. It is the
opinion of most medical men, that intemperance in eating is one of the
most fruitful of all causes of disease and death. If this be so, the
woman who wisely adapts the food and cooking of her family to the laws
of health removes one of the greatest risks which threatens the lives
of those under her care. But, unfortunately, there is no other duty
that has been involved in more doubt and perplexity. Were one to believe
all that is said and written on this subject, the conclusion probably
would be, that there is not one solitary article of food on God's earth
which it is healthful to eat. Happily, however, there are general
principles on this subject which, if understood and applied, will prove
a safe guide to any woman of common sense; and it is the object of the
following chapter to set forth these principles.

All material things on earth, whether solid, liquid, or gaseous, can
be resolved into sixty-two simple substances, only fourteen of which
are in the human body; and these, in certain proportions, in all
mankind.

Thus, in a man weighing 154 lbs. are found, 111 lbs. oxygen gas, and
14 lbs. hydrogen gas, which, united, form water; 21 lbs. carbon; 3
lbs. 8 oz. nitrogen gas; 1 lb. 12 oz. 190 grs. phosphorus; 2 lbs.
calcium, the chief ingredient of bones; 2 oz. fluorine; 2 oz. 219 grs.
sulphur; 2 oz 47 grs. chlorine; 2 oz. 116 grs. sodium; 100 grs. iron;
290 grs. potassium; 12 grs. magnesium; and 2 grs. silicon.

These simple substances are constantly passing out of the body through
the lungs, skin, and other excreting organs.

It is found that certain of these simple elements are used for one
part of the body, and others for other parts, and this in certain
regular proportions. Thus, carbon is the chief element of fat, and
also supplies the fuel that combines with oxygen in the capillaries
to produce animal heat. The nitrogen which we gain from our food and
the air is the chief element of muscle; phosphorus is the chief element
of brain and nerves; and calcium or lime is the hard portion of the
bones. Iron is an important element of blood, and silicon supplies the
hardest parts of the teeth, nails, and hair.

Water, which is composed of the two gases, oxygen and hydrogen, is the
largest portion of the body, forming its fluids; there is four times
as much of carbon as there is of nitrogen in the body; while there is
only two per cent as much phosphorus as carbon. A man weighing one
hundred and fifty-four pounds, who leads an active life, takes into
his stomach daily from two to three pounds of solid food, and from
five to six pounds of liquid. At the same time he takes into his lungs,
daily, four or five thousand gallons of air. This amounts to three
thousand pounds of nutriment received through stomach and lungs, and
then expelled from the body, in one year; or about twenty times the
man's own weight.

The change goes on in every minute point of the body, though in some
parts much faster than in others; as set forth in the piquant and
sprightly language of Dr. O. W. Holmes [Footnote: Atlantic Almanac,
1869, p. 40.], who, giving a vivid picture of the constant decay and
renewal of the body, says:

"_Every organized being always lives immersed in a strong solution
of its own elements._"

"Sometimes, as in the case of the air-plant, the solution contains all
its elements; but in higher plants, and in animals generally, some of
the principal ones only. Take our own bodies, and we find the atmosphere
contains the oxygen and the nitrogen, of which we are so largely made
up, as its chief constituents; the hydrogen, also, in its watery vapor;
the carbon, in its carbonic acid. What our air-bath does not furnish
us, we must take in the form of nourishment, supplied through the
digestive organs. But the first food we take, after we have set up for
ourselves, is air, and the last food we take is air also. We are all
chameleons in our diet, as we are all salamanders in our _habitats_,
inasmuch as we live always in the fire of our own smouldering
combustion; a gentle but constant flame, fanned every day by the same
forty hogsheads of air which furnish us not with our daily bread, which
we can live more than a day without touching, but with our momentary,
and oftener than momentary, aliment, without which we can not live five
minutes."

"We are perishing and being born again at every instant. We do literally
enter over and over again into the womb of that great mother, from
whom we get our bones, and flesh, and blood, and marrow. 'I die daily'
is true of all that live. If we cease to die, particle by particle,
and to be born anew in the same proportion, the whole movement of life
comes to an end, and swift, universal, irreparable decay resolves
our frames into the parent elements."

"The products of the internal fire which consumes us over and over
again every year, pass off mainly in smoke and steam from the lungs
and the skin. The smoke is only invisible, because the combustion is
so perfect. The steam is plain enough in our breaths on a frosty
morning; and an over-driven horse will show us, on a larger scale, the
cloud that is always arising from own bodies."

"Man walks, then, not only in a vain show, but wrapped in an uncelestial
aureole of his own material exhalations. A great mist of gases and of
vapor rises day and night from the whole realm of living nature. The
water and the carbonic acid which animals exhale become the food of
plants, whose leaves are at once lungs and mouths. The vegetable world
reverses the breathing process of the animal creation, restoring the
elements which that has combined and rendered effete for its own
purposes, to their original condition. The salt-water ocean is a great
aquarium. The air ocean in which we live is a 'Wardian case,' of larger
dimensions."

It is found that the simple elements will not nourish the body in their
natural state, but only when organized, either as vegetable or animal
food; and, to the dismay of the Grahamite or vegetarian school, it is
now established by chemists that animal and vegetable food contain the
same elements, and in nearly the same proportions.

Thus, in animal food, carbon predominates in fats, while in vegetable
food it shows itself in sugar, starch, and vegetable oils. Nitrogen
is found in animal food in the albumen, fibrin, and caseine; while in
vegetables it is in gluten, albumen, and caseine.

[Illustration: Fig. 55]

It is also a curious fact that, in all articles of food, the elements
that nourish diverse parts of the body are divided into separable
portions, and also that the proportions correspond in a great degree
to the wants of the body. For example, a kernel of wheat contains all
the articles demanded for every part of the body. Fig. 55 represents,
upon an enlarged scale, the position and proportions of the chief
elements required. The white central part is the largest in quantity,
and is chiefly carbon in the form of starch, which supplies fat and
fuel for the capillaries. The shaded outer portion is chiefly nitrogen,
which nourishes the muscles, and the dark spot at the bottom is
principally phosphorus, which nourishes the brain and nerves. And these
elements are in due proportion to the demands of the body. A portion
of the outer covering of a wheat-kernel holds lime, silica, and iron,
which are needed by the body, and which are found in no other part of
the grain. The woody fibre is not digested, but serves by its bulk and
stimulating action to facilitate digestion. It is therefore evident
that bread made of unbolted flour is more healthful than that made of
superfine flour. The process of bolting removes all the woody fibre;
the lime needed for the bones; the silica for hair, nails, and teeth;
the iron for the blood; and most of the nitrogen and phosphorus needed
for muscles, brain, and nerves.

Experiments on animals prove that fine flour alone, which is chiefly
carbon, will not sustain life more than a month, while unbolted flour
furnishes all that is needed for every part of the body. There are
cases where persons can not use such coarse bread, on account of its
irritating action on inflamed coats of the stomach. For such, a kind
of wheaten grit is provided, containing all the kernel of the wheat,
except the outside woody fibre.

When the body requires a given kind of diet, specially demanded by
brain, lungs, or muscles, the appetite will crave food for it until
the necessary amount of this article is secured. If, then, the food
in which the needed aliment abounds is not supplied, other food will
be taken in larger quantities than needed until that amount is gained.
For all kinds of food have supplies for every want of the body, though
in different proportions. Thus, for example, if the muscles are worked
a great deal, food in which nitrogen abounds is required, and the
appetite will continue until the requisite amount of nitrogen is
secured. If, then, food is taken which has not the requisite quantity,
the consequence is, that more is taken than the system can use, while
the vital powers are needlessly taxed to throw off the excess.

These facts were ascertained by Liebig, a celebrated German chemist
and physicist, who, assisted by his government, conducted experiments
on a large scale in prisons, in armies, and in hospitals. Among other
results, he states that those who use potatoes for their principal
food eat them in very much larger quantities than their bodies would
demand if they used also other food. The reason is, that the potato
has a very large proportion of starch that supplies only fuel for the
capillaries and very little nitrogen to feed the muscles. For this
reason lean meat is needed with potatoes.

In comparing wheat and potatoes we find that in one hundred parts wheat
there are fourteen parts nitrogen for muscle, and two parts phosphorus
for brain and nerves. But in the potato there is only one part in one
hundred for muscle, and nine tenths of one part of phosphorus for brain
and nerves.

The articles containing most of the three articles needed generally
in the body are as follows: for fat and heat-making--butter, lard,
sugar, and molasses; for muscle-making--lean meat, cheese, peas, beans,
and lean fishes; for brain and nerves--shell-fish, lean meats, peas,
beans, and very active birds and fishes who live chiefly on food in
which phosphorus abounds. In a meat diet, the fat supplies carbon for
the capillaries and the lean furnishes nutriment for muscle, brain,
and nerves. Green vegetables, fruits, and berries furnish the acid and
water needed.

In grains used for food, the proportions of useful elements are varied;
there is in some more of carbon and in others more of nitrogen and
phosphorus. For example, in oats there is more of nitrogen for the
muscles, and less carbon for the lungs, than can be found in wheat.
In the corn of the North, where cold weather demands fuel for lungs
and capillaries, there is much more carbon to supply it than is found
in the Southern corn.

From these statements it may be seen that one of the chief mistakes
in providing food for families has been in changing the proportions
of the elements nature has fitted for our food. Thus, fine wheat is
deprived by bolting of some of the most important of its nourishing
elements, leaving carbon chiefly, which, after supplying fuel fur the
capillaries, must, if in excess, be sent out of the body; thus
needlessly taxing all the excreting organs. So milk, which contains
all the elements needed by the body, has the cream taken out and used
for butter, which again is chiefly carbon. Then, sugar and molasses,
cakes and candies, are chiefly carbon, and supply but very little of
other nourishing elements, while to make them safe much exercise in
cold and pure air is necessary. And yet it is the children of the rich,
housed in chambers and school-rooms most of their time, who are fed
with these dangerous dainties, thus weakening their constitutions, and
inducing fevers, colds, and many other diseases. The proper digestion
of food depends on the wants of the body, and on its power of
appropriating the aliment supplied. The best of food can not be properly
digested when it is not needed. All that the system requires will be
used, and the rest will be thrown out by the several excreting organs,
which thus are frequently over-taxed, and vital forces are wasted.
Even food of poor quality may digest well if the demands of the system
are urgent. The way to increase digestive power is to increase the
demand for food by pure air and exercise of the muscles, quickening
the blood, and arousing the whole system to a more rapid and vigorous
rate of life.

Rules for persons in full health, who enjoy pure air and exercise, are
not suitable for those whose digestive powers are feeble, or who are
diseased. On the other hand, many rules for invalids are not needed
by the healthful, while rules for one class of invalids will not avail
for other classes. Every weak stomach has its peculiar wants, and can
not furnish guidance for others.

We are now ready to consider intelligently the following general
principles in regard to the proper selection of food:

Vegetable and animal food are equally healthful if apportioned to the
given circumstances.

In cold weather, carbonaceous food, such as butter, fats, sugar,
molasses, etc., can be used more safely than in warm weather. And they
can be used more safely by those who exercise in the open air than by
those of confined and sedentary habits.