ficiency of nutritive matter in veal, eggs, and fish, vege Foolhardy

Daring without judgment; madly tables should be taken with them. Celery contains 18 per cent., salad 24 per cent., and cabbage-sprouts 10 per cent. of their dry weight of salts, alkalies, and alkaline earths. Vegetable food in general contains a large proportion of iron. In the human body iron is present in the blood, the bile, and other constituents. The presence of iron determines the color of the hair; and persons of a sanguine temperament have more iron in their bodies than those of a lymphatic nature. When the blood is deficient in iron, the physician prescribes either iron, steel, or chalybeate waters. The presence of this metal rash and bold; foolishly adventurous; precipitate; head- long. Fool'ing, n. The act of playing the fool. Fool'ish, a . Void of understanding or sound judgment; weak in intellect; unwise; imprudent; acting without discretion in particular things. is therefore nece ary in food. Prolonged absence from fruits and succulent vegetables brings on scurvy. The absence of the acids which they contain produces this effect; thus lime-juice is used by sailors with good effect on long voyages. Among the condiments used for flavoring food are mustard, cayenne pepper, black pepper, and various spices. They owe their action to the presence of a volatile oil. The volatile oils of fennel, thyme, parsley, anise, caraway, horse-radish, mustard, water-cre , . stimulate the system, but do not incorporate themselves. Condiments and sauces (which are usually fluid mixtures of condiments), in time generally weaken the organs which they at first stimulate. The only exceptions are salt and vinegar. - Drinks, for the most part, are simply liquid food. (See DRINK.) They may be divided into the following cla es: -1. Mucilaginous, farinaceous, or saccharine drinks, such as barley-water, eau sucrée , . They are a little more nutritive than drinking-water. 2. Aromatic or astringent drinks, such as tea, coffee, chocolate, cocoa, . They all contain principles which act with a slightly exhilarating action upon the nervous system; chocolate and cocoa contain oil and starch. 3. Acidulous drinks, such as lemonade, ginger-beer, raspberry-vinegar, . They allay thirst, and form cooling antiscorbutic drinks. 4. Drinks containing gelatine and ozmazome, including broths and soups. These, when properly made, ought to contain all the soluble constituents of the substance from which they are prepared. 5. Emulsive or milky drinks, such as animal milk, cocoa-nut-milk, almond-milk, . Animal milk contains the e ential ingredients of food; the others are slightly nutritive. 6. Alcoholic and other intoxicating drinks, including malt liquor or beer, wines and spirits. See ADULTERATION. Table showing the average quantity of nutritive matter in 1,000 parts of several varieties of animal and veg etable food. 98 250 IMG:content-0216.jpg:[blocks in formation] 42 Veal 250 Cabbage 73 IMG:content-0217.jpg:[blocks in formation] Beetroot 148 Pork....... IMG:content-0218.jpg:[blocks in formation] IMG:content-0219.jpg:[blocks in formation] IMG:content-0220.jpg:[blocks in formation] 260 Milk. 72 Peaches 200 IMG:content-0221.png:[blocks in formation] IMG:content-0222.jpg:[blocks in formation] Fool'ishly, adv . Unwisely; weakly; absurdly; wickedly. Fool'ishne , n. Folly; lack of wisdom, understanding, or good judgment. - A foolish practice; a deviation from the right. "Foolishne is properly a man's deviation from right reason." South.