d every day, until it had grown together again.

So a dinner can both make and mend the different parts of the body.

REVIEW QUESTIONS.

1. What shall we have for dinner?

2. What is the first thing to do to our food?

3. Why do we cook meat and vegetables?

4. Why do not ripe fruits need cooking?

5. What is said about a good cook?

6. What is the first thing to do after taking the
food into your mouth?

7. Why must you chew it?

8. What does the saliva do to the food?

9. How can you prove that saliva turns starch into
sugar?

10. What happens if the food is not chewed and
mixed with the saliva?

11. What comes next to the chewing?

12. What is there wonderful about swallowing?

13. What must you be careful about, when you are
swallowing?

14. What happens to the food after it is
swallowed?

15. How is it changed in the stomach?

16. What carries the food to every part of the
body?

17. How can food mend a bone?

CHAPTER XIII.

STRENGTH.

[Illustration: H]ERE are the names of some of the different kinds of
food. If you write them on the blackboard or on your slates, it will
help you to remember them.

_Water._ _Salt._ _Lime._

Meat, } Sugar, }
Milk, } Starch, }
Eggs, } Fat, } for fat and heat.
Wheat, } for muscles. Cream, }
Corn, } Oil, }
Oats, }

Perhaps some of you noticed that we had no wine, beer, nor any drink
that had alcohol in it, on our bill of fare for dinner. We had no
cigars, either, to be smoked after dinner. If these are good things, we
ought to have had them. Why did we leave them out?

_We should eat in order to grow strong and keep
strong._

STRENGTH OF BODY.

If you wanted to measure your strength, one way of doing so would be to
fasten a heavy weight to one end of a rope and pass the rope over a
pulley. Then you might take hold at the other end of the rope and pull
as hard and steadily as you could, marking the place to which you raised
the weight. By trying this once a week, or once a month, you could tell
by the marks, whether you were gaining s