6. What causes catarrh and colds? 7. Where is the sense of smell located? 8. When you have a cold, why do you often lose your sense of smell? of taste? 9. How do you tell the difference in flavor between an apple and an onion? 10. What does the tongue do? 11. What are the only tastes perceived in the mouth? 12. What does a coated tongue mean?
13. Is the sense of taste a safe guide in choosing foods? Why? 14. What are adenoids? What trouble do they cause? How can they be cured? 15. How does the eye help to choose food? 16. Name and describe the parts of the face around the eye. 17. Of what use is each? 18. How does the tear gland act? 19. What is the retina? the pupil? the iris? What is each for? 20. What do we mean by bringing the rays of light to a focus? How can you ill.u.s.trate this by a burning gla.s.s? 21. When do eyes need gla.s.ses? 22. How can the eye change the form of its lens for near and for far sight? What is this action called? 23. Why do children born deaf become dumb? 24. Where do we find the key-board of hearing? Why do we call it the cochlea? 25. Draw a picture showing the position of the drum, "hammer," "anvil," "stirrup," and cochlea. 26. What has happened in your inner ear when something in your ear goes "pop"? 27. Why does a cold sometimes make you deaf? 28. Why do we have wax in the outer ear?
What is the German proverb about cleaning the ear? 29. What is our "sixth sense"? Where do we find its organ located? What is it like?
CHAPTER XXIV
1. How is the voice a waste product? 2. What are the conditions required to make a good voice? 3. Are great singers usually strong? Why? 4. How was the windpipe made into the voice box? 5. Describe the vocal bands or cords. 6. How do they act in making voice sounds? when we breathe?
7. How do catarrh and adenoids affect the voice? 8. How is the voice box like a violin? 9. What part of the violin has most to do with the quality of the sound? How does this apply to the human voice? 10. What do the throat, the mouth, and the nose have to do with voice training?
11. What is one of the commonest causes of a poor voice? 12. How can you prove this? 13. What are spoken words? 14. How is a good, clear, distinct voice of value? 15. How can you build up a strong, clear, useful voice?
CHAPTER XXV
1. Give four reasons why the teeth are important. 2. To take proper care of the teeth, what other parts of the mouth need attention? 3. Draw a picture of a tooth and label the crown, the enamel, the root, the pulp.
4. Name the different teeth, making diagrams of the upper and lower jaws and tell how each kind of tooth is used. 5. Compare your own teeth with those of a dog, a sheep, and a squirrel and explain the difference in use. 6. In what order did your teeth appear in your mouth? 7. What are the milk-teeth? 8. How many teeth have you? Have any been pulled?
9. Will you have any more later? 10. Name three things to be remembered in exercising the teeth. 11. What is the best method to keep the teeth and gums clean? 12. Why are "gritty" tooth-powders bad for the teeth?
13. Are antiseptics good for them? 14. Why are dirty teeth a very common cause of disease in the body? 15. (Exercise) Write a letter to your teacher telling how you have been taking care of your teeth in the past, and how you purpose to do it in the future.
CHAPTER XXVI
1. How may "catching" diseases be prevented? 2. What are disease germs, and how are they named? 3. How do disease germs grow? 4. Why should patients with the "diseases of childhood" be placed in quarantine.
5. What causes a cold? How should you take care of one? Why keep away from other people? 6. When and how did we find that diphtheria was due to germs? 7. Explain how "ant.i.toxin" prevents it. 8. How much has the death rate in diphtheria been lowered? 9. Name the diseases for which we now have vaccines and ant.i.toxins. How do we grow them? 10. Tell the story about Dr. Jenner and the milkmaids. 11. What good has his discovery done? 12. Explain why vaccination will cure as well as prevent smallpox.
13. What is quinine, and where does it get its name? 14. Who discovered the germ of malaria? Is it a plant or an animal? 15. What do we know about the connection between mosquitoes and malaria? 16. What is a quick way of killing the mosquito? 17. How does draining fields prevent malaria? Why is malaria not so common now as in pioneer days? 18. Why do we need disinfectants? Name some, and describe how they are used.
19. What is the best one in most cases? Why? In what ways may it be used?
20. How do the bacteria of the soil "feed" the green plants? 21. Explain why a crop of clover will enrich the soil. What other plants also do the same thing? 22. Name some other harmless bacteria. 23. Why ought one to wash the hands before eating? 24. Is it possible to kill all house flies? Why ought we to try to? How can it be done? 25. What do we find in dust? 26. What good does it do to sprinkle streets? 27. What is the best way to clean house?
CHAPTER XXVII
1. What is the best insurance against accidents? 2. Why do most cuts and scratches heal quickly, while some others do not? 3. What kind of dirt is dangerous to wounds? 4. If your knife should slip and cut you, how ought you to take care of the cut? 5. If you know the knife is dirty, what is the proper treatment? 6. Is "sticking-plaster" good for a wound?
Why not? 7. Why does absorbent cotton make a good dressing? 8. Give two reasons why doctors can perform surgical operations now much more safely than some years ago. 9. Why must surgeons and nurses keep themselves and their patients perfectly clean? 10. What difference has this cleanliness made in the saving of life? 11. What is the treatment for bruises? Why are they not so dangerous as cuts? 12. What are boils and carbuncles?
13. How do we clean and heal them? 14. Where blood comes in spurts from a cut, what does this mean? 15. How does the blood itself protect us against infection in wounds? 16. If the wound is very deep, how can you check the bleeding? 17. Why should the tight bandage be slightly loosened in half an hour after it has been applied? 18. Why is it that we do not need to clean a burn? 19. Why is it wise to keep the air from a burn? How may it be done? 20. Why must the dressings be perfectly clean? 21. Why do we need a doctor in the case of a broken bone? 22. If you can"t get a doctor, what is to be done? 23. What is a sprain? Tell how to bathe and bandage it. 24. In the case of swallowing poison, why should one drink warm water? 25. What else should be done? 26. What should be given when lye has been swallowed? 27. What is the important thing to remember in any such case? 28. If you fall into deep water, what four things should you remember? 29. Explain carefully just how to revive a person who has been under water. 30. What is the main purpose of this method?
GLOSSARY
OF IMPORTANT TERMS USED IN THE BOOK
[Transcriber"s note: In the following section vowels are transcribed as: [)vowel] with breve [=vowel] with macron [.vowel] with dot above]
I. RELATING TO THE BODY AS A WHOLE
Ab"do men (or [)a]b d[=o]"m[)e]n). The cavity of the trunk immediately below the diaphragm.
Car"ti lage. Tough, elastic tissue, generally more or less fibrous; called also gristle (gr[)i]s"l).
Cell. The simplest form of living matter, with power to grow, develop, reproduce itself, and, with others of its kind, build up a living fabric.
Di"a phragm (d[=i]"[.a] fr[)a]m). The muscular membrane that separates the thorax from the abdomen.
Duct. A tube through which fluid from a gland is conveyed.
Fa tigue" (f[.a] t[=e]g"). A condition in which the body cells are worn out faster than they are built up, so that waste matter acc.u.mulates in the body and poisons it.
Germ. The simplest form of life, from which a living organism develops.
Gland. A part, or organ, that has the power of making a secretion, peculiar to itself. A gland may be a simple pocket, or follicle, as is an oil gland of the skin, or it may be an aggregate of such glands, as is the liver.
Or"gan. Any part, or member, that has some specific function, or duty, by which some one of the body"s activities is carried on; for example, the eye is the organ of vision, the liver is one of the organs of digestion.
Tho"rax. The cavity of the trunk immediately above the diaphragm.
Tis"sue (t[)i]sh"[=u]). A fabric, or texture, composed of cells and cell-products of one kind; as, for example, nervous tissue, muscular tissue, fatty tissue.
Se cre"tion. A substance made from the blood, the special character of which depends upon the kind of gland that makes, or secretes, it.
II. RELATING TO THE DIGESTIVE SYSTEM
Al i men"ta ry ca nal". The food tube, or digestive tube, extending from lips and nose to the end of the r.e.c.t.u.m, with its various branches and attachments.
Bile. A yellow, bitter, alkaline liquid secreted by the liver, and especially valuable in the digestion of fats; sometimes called gall.
Co"lon. The large intestine.
Di ges"tion. The process in the body by which food is changed to the form in which it can pa.s.s from the alimentary ca.n.a.l to the blood vessels and lymphatics.
Di ges"tive sys"tem. The alimentary ca.n.a.l with all its branches and appendages; that is, all the organs that directly take part in the process of digestion.
E soph"a gus. The tube through which food and drink pa.s.s from the pharynx to the stomach; called also the gul"let.
Gall blad"der. The bile bladder; the sac, or reservoir, lying on the under side of the liver, in which the bile is received from the liver, and in which it is retained until discharged through the gall duct into the small intestine.
Gas"tric juice. The digestive liquid secreted by the glands of the stomach (pep"tic glands); it contains pepsin, acid, and ferments; called also peptic juice.
In tes"tine. The last part of the alimentary ca.n.a.l, extending from the pylorus. Its length is five or six times that of the body. The greater part of its length is called the small intestine in distinction from the remaining part, which, though much shorter, is larger in diameter, and is called the large intestine or co"lon. The intestine as a whole is sometimes called the bow"el.
Liv"er. The large gland that secretes bile and is active in changing or killing harmful substances; located in the upper part of the abdominal cavity, on the right side, and folds over on the pyloric end of the stomach.
Lym phat"ics. Small transparent tubes running through the various tissues, and containing a colorless fluid somewhat thinner than blood, called lymph. This fluid is composed of the leakage from the arteries and of wastes from the tissues, which are being carried to a larger lymph duct to be emptied into one of the larger veins. The lymphatics in the wall of the intestine take up some of the digested food from the cells and pa.s.s it on through the lymph glands of the abdomen to the lymph duct which empties into a vein near the heart.
Mas ti ca"tion. The process of grinding, or chewing, food in the mouth.
Mes"en ter y. The tissue (part of the peritoneum) which is attached to the intestine and, for a few inches, to the spinal column, to hold the coils of the intestine in place.