ood are the conditions of all sound mental
work, whether done by man or woman.

For the clerk or bookkeeper closely confined to desk or counter, much the
same regimen is needed, with brisk exercise at the beginning and end of
the day,--at least always walking rather than riding to and from the
office or store; while in all the trades where hard labor is necessary,
heartier food must be the rule. And for all professions or trades, the
summing-up is the same: suitable food, fresh air, sunlight, and perfect
cleanliness,--the following of these laws insuring the perfect use of
every power to the very end.

As old age advances, the food-demand lessens naturally. Nourishing food
is still necessary, but taken in much smaller quantities and more often,
in order that the waning powers of the stomach may not be overtaxed.
Living on such principles, work can go on till the time for work is over,
and the long sleep comes as quietly as to a tired child. Simple
common-sense and self-control will free one once for all from the fear,
too often hanging over middle life, of a paralytic and helpless
invalidism, or the long train of apoplectic symptoms often the portion
even of middle life.

I omit detail as to the character and effects of tea, coffee, alcohol, &c,
such details coming in the chapters on the chemistry of food.

CHAPTER X.

THE CHEMISTRY OF ANIMAL FOOD.

Animal food has a wider range than is usually included under that head.
The vegetarian who announces that no animal food is allowed upon his table
offers a meal in which one finds milk, eggs, butter, and cheese,--all
forms of animal food, and all strongly nourishing. A genuine vegetarian,
if consistent, would be forced to reject all of these; and it has already
been attempted in several large water-cures by enthusiasts who have laid
aside their common-sense, and resigned with it some of the most essential
forces for life and work. Meat may often be entirely renounced, or eaten
only at rare intervals, with great advantage to health and working power,
but the dietary for the varied nourishment which seems demanded must
include butter, cheese, eggs, and milk.

Meats will be regarded as essential by the majority, and naturally they
come first in considering food; and beef is taken as the standard, being
identical in composition with the structures of the human body.

BEEF, if properly fed, is in perfection at seven years old. It should then
be a light red on the