LA 
 
 333 
 •N4A5 
 
 R^. 
 
MONOGRAPH 
 
 No. 6 
 
 Syllabus on Health 
 
 PUBLIC SCHOOLS OF NEWARK, N. J. 
 
 MnnosrrapVi 
 
Syllabus on Health 
 
 for the 
 
 Public Schools of Newark, New Jersey 
 
 Grades 1 -6 
 
 ,» BOARD OF EDUCATION 
 
 NEWARK, NEW JERSEY 
 Adopted October 28, 1920 
 

 LIBRARY OF CONGRESS 
 
 MAY 231921 
 
 DOCUMENT^. L..V.JION 
 
^-^^ Contents 
 
 e <i Page 
 
 c^ fc=r 
 
 C Introduction 5 
 
 Health Leagues 6 
 
 Purpose and Value of 6 
 
 Organization of 6 
 
 Morning Health Inspection 7 
 
 What Inspectors and Secretaries Record 7 
 
 Individual Inspection 7 
 
 Room Inspection 7 
 
 How to Keep Health Record 8 
 
 Health Association, Organization of 9 
 
 Syllabus lo 
 
 First and Second Year lo 
 
 Tooth Brush Drill 1 1 
 
 Tooth Brush Drill Song 12 
 
 Morning Hygiene Drill 12 
 
 Health Fairies Don'ts 13 
 
 Third Year 14 
 
 Ten Tenets of Good Health 14 
 
 Ten Good Habits of Cleanliness 14 
 
 Ten Things to Think About Clothes 15 
 
 Ten Things to Do with Food 15 
 
 Ten Rules for Sleep 16 
 
 Ten Points about Air 16 
 
 Fourth Year — B Grade 17 
 
 Ten Tenets of Good Health 17 
 
 The Value of Cleanliness 17 
 
 Why We Should Know How to Dress 19 
 
 Why We Should Know How to Eat 20 
 
 Why Sleep Is Necessary .■ 22 
 
 Fourth Year— A Grade 23 
 
 Air and Health 24 
 
 Ten Rules for Exercise 25 
 
 Rules for Polite Manners for Boys 25 
 
 Twelve General Rules for Politeness 26 
 
 Ten Rules for Bathing 26 
 
 Fifth Year— B Grade 2j 
 
 Ten Hints on Digestion 2j 
 
 Why One Should Exercise 28 
 
 Use of Exercise 28 
 
 Abuse of Exercise 28 
 
 Lack of Exercise 29 
 
 The Disposition and What Makes One Agreeable . . 29 
 
Fifth Year— A Grade 3o 
 
 Twelve General Rules for Politeness 30, see 26 
 
 Rules for Polite Manners for Boys 30, see 25 
 
 Special Rules of Conduct for Girls 30 
 
 Thirteen Rules of Conduct at the Table 31 
 
 Hygiene of Bathing 31 
 
 Twelve Rules for the Care of the Eyes 32 
 
 Sixth Year— B Grade 33 
 
 Digestive System 33 
 
 Explanation of 33 
 
 The Stomach 34 
 
 Digestion in the Stomach 35 
 
 Functions of the Stomach 35 
 
 The Small Intestine 36 
 
 Digestion in the Small Intestine 36 
 
 Absorption 37 
 
 The Large Intestine 38 
 
 Assimilation of Food 38 
 
 Hygiene of the Digestive 'I'racl 39 
 
 How Disease Germs Spread 41 
 
 The Microbe and Disease 42 
 
 Insect Enemies 43 
 
 Sixth Year — A Grade 44 
 
 Hygiene of the Teeth 44 
 
 The Circulatory System 46 
 
 a. The Blood 46 
 
 h. The Heart 47 
 
 c. The Arteries 47 
 
 d. The Capillaries 48 
 
 e. The Veins 48 
 
 Growth and Development 49 
 
 Character Building 50 
 
 First Aid — Fifth and Sixth Gradks 51 
 
 Important Things in First Aid 51 
 
 Shock of Collapse 51 
 
 Bleeding 52 
 
 Bleeding from Nose 52 
 
 Fainting 53 
 
 Wounds 53 
 
 Bruises 53 
 
 Poisons 53 
 
 Broken Bones 53 
 
 Burns or Scalds 53 
 
 Hygiene of the Classroom 55 
 
Introduction 
 
 The State of New Jersey in the statute for "Compulsory 
 Physical Education" provided that parallel with the regular ex- 
 ercises and games, correction of posture and instruction in per- 
 sonal and community health and safety, be a part of the "Course 
 of Study." 
 
 Although in many schools decided progress in health teach- 
 ing has of late been made, still on looking broadly over the entire 
 field, a condition far short of the ideal is found to exist. In the 
 mere matter of personal cleanliness there is in many instances 
 much room for improvement, especially in the lower grades. In 
 the upper grades under the departmental plan the subject of 
 teaching hygiene is almost entirely neglected. The simple and 
 fundamental laws of .health are constantly violated because of 
 lack of knowledge or of the failure to teach and train pupils in 
 correct health habits. 
 
 The importance of teaching hygiene and of exerting an ef- 
 fective influence on the formation of right habits of living and 
 thinking among children is fully realized. Likewise we know the 
 tremendous waste of industrial efficiency caused by indifference 
 to and defiance of the common rules and laws of health. It is the 
 province of the school to turn out healthy, vigorous boys and 
 girls. 
 
Health Leagues 
 
 PURPOSE AND VALUE OF HEALTH LEAGUE 
 
 Health Leagues and Morning Health Inspections have been 
 tried in several of our schools as an experiment. They are not 
 mere theoretical schemes of instruction but have proved to be 
 practical. Their influence upon the cleanliness of the pupils is 
 marked. Their influence in co-ordinating the medical inspection 
 of the schools in a practical way with home instruction is invalu- 
 able. In other words they have a "follow up" value. Their in- 
 fluence towards forming correct habits when children are most 
 impressionable cannot be over-emphasized. In fact, they help 
 to co-ordinate all the work of the schools — a ragged boy or girl 
 learns to use the sewing taught in the schools in a practical. man- 
 ner; the monitors and secretaries learn to figure percentages and 
 keep records by actual experience. The attention of the school 
 authorities is brought clearly to bear upon those individuals who 
 by nature are lax and undisciplined. Health is conserved by 
 closer attention to ventilation and to cleaner buildings. Above 
 all the children learn facts in regard to daily health routine which 
 in many cases can be learned in no other way. A growing inter- 
 est in matters pertaining to the health of the individual, his 
 schoolmates, and the family is aroused, resulting in far-reaching 
 benefits to all concerned. 
 
 ORGANIZATION OF HEALTH LEAGUE 
 
 The plan is to have each class of the first six grades in all 
 schools, under the direction of the teacher, organize a Health 
 League with the proper officers and with the suggested plan of 
 procedure given below : 
 
 Officers- 
 
 Chairman Elected by the pupils 
 
 Vice-chairman " " " 
 
 Boys' Secretary " " " 
 
 Girls' Secretary " " " 
 
 Boys' Inspector " '" " " 
 
 Girls' Inspector 
 
 In the upper grades officers are elected from their own class- 
 es. Below the fourth grade, pupils may be appointed from the 
 upper classes to fill the executive positions. 
 
HEALTH LEAGUES / 
 
 MORNING HEALTH INSPECTION 
 
 It is recommended that meetings of the league for the pur- 
 pose of inspection be held each morning five minutes before the 
 last bell is rung for school. This should help to prevent tardi- 
 ness and it should accomplish an important part of school work 
 without encroaching on school time. Those pupils who are late 
 for the meeting are given a demerit, a point taken ofif on their 
 health card. The inspection of these late comers is made at a 
 subsequent time during the day. In some cases the inspection 
 may be carried on as the children file into the room, no special 
 order being observed. In this way, no fuss or formality is made 
 of the task. 
 
 Another way of conducting inspection is to have the chair- 
 man open the meeting after the last bell in a parliamentary way. 
 The secretary and inspector, under the supervision of the teacher, 
 then proceed to examine the class, the inspector going down the 
 aisle looking over the pupils followed by the secretary, who re- 
 cords in the ])ook the code numbers of defects found. 
 
 WHAT INSPECTORS AND SECRETARIES RECORD 
 
 Individual Inspection 
 
 Code No. 
 
 1. Hair clean and brushed — all nits removed 
 
 2. Hands and wrists clean 
 
 3. Finger-nails clean 
 
 4. Face, neck and ears clean 
 
 5. Eyes clean 
 
 6. Teeth clean 
 
 7. Shirt clean and fastened closely at the neck and neck- 
 
 tie tied 
 
 8. Blouse clean and ribbons pressed and tied 
 
 9. No woolen sweaters or overshoes on in classroom 
 
 10. Clothes mended and brushed, no buttons missing, no 
 
 safety pins 
 
 11. Shoes cleaned and polished, and no broken shoe-strings 
 
 12. Clean pocket-handkerchief 
 
 13. Punctuality 
 
 Room Inspection 
 Code No. 
 
 1. Ventilation 
 
 2. Floors clean 
 
 3. No dust 
 
 4. Light 
 
 5. Temperature 
 
 6. Desk adjustment necessary 
 
8 SVLLAP.US ON HEALTH 
 
 HOW TO KEEP HEALTH RECORD 
 
 The secretary for the boys and the secretary for the girls 
 both keep an ordinary blank copy book, with inner pages cut like 
 an ordinary roll-book. On the first page they write the names 
 of the pupils, boys on the boys' book, girls on the girls' book. 
 In this way the monthl}- records of the pupils may De kept with- 
 out rewriting the names. Keep each month on a separate page, 
 using the code signs to tell just how the pupil failed in his morn- 
 ing inspection. When the pupil has received three marks against 
 him for the same defect, the secretary reports it to the school 
 nurse, the physical director, or to whomever may be chosen to 
 administrate these matters. The nurse takes up such a case and 
 if her own personal influence is not sufficient to bring about a 
 change she calls in such assistance as she may deem necessary, 
 i. e., principal, parent, doctor, etc. The nurse should call the 
 secretaries and inspectors together at least once a term for the 
 purpose of counsel and instruction in class inspection. 
 
 The inspectors also record the results of the room inspection 
 on the bottom of the page below the class record. This is given to 
 the teacher who shall make such adjustments as are necessary to 
 correct any irregularity or carelessness on the part of the class or 
 the janitor. 
 
 At the end of the month the secretary adds up the number 
 of marks recorded on her book and makes an average of the 
 class. This average is usually made during an auditorium period 
 under the supervision of the vice-principal, or principal of the 
 school, possibly under tho supervision of the president of the 
 Health Association. The percentages are determined in the fol- 
 lowing way : Assuming that there are twenty school days in the 
 month and forty pupils in the class, and that the pupils all were 
 perfect in every respect during the month, — no marks recorded 
 against them; we then have twenty perfect days by forty pupils 
 or 40 X 20 which equals 800. Deduct from this amount the num- 
 ber of pupils absent during the month. If, for example, there 
 were 9 absences, then 9 is deducted from 800 and the result 
 which in this case is 791 will represent the highest possible num- 
 ber of credits that can be obtained. Let us suppose there are 36 
 defects found; 36 from 791 is 755. This figure (755) shows the 
 actual points made during the month. To arrive at the percent- 
 age, the points made are multiplied by 100 (755 x 100 which 
 equals 75500) and the product is divided by 791, the highest ob- 
 tainable number of points, giving the percentage, which in this 
 case is 95.43%. Read the results of all classes at the end of the 
 month at the general meeting of the Health Association. 
 
Health Associations 
 
 ORGANIZATION OF A HEALTH ASSOCIATION 
 
 The entire school is organized into a Health Association, 
 and this association holds monthly meetings (auditorium period) 
 at which time the classroom reports are read and the banners and 
 stars awarded as hereinafter described. This association has the 
 following officers : 
 
 President elected by the pupils of school 
 
 Vice-President " " 
 
 Secretary " ' " " 
 
 Treasurer " " " " " 
 
 It is well to have a program at these monthly meetings which 
 includes besides the awarding of the merit stars and banners, a 
 speaker to talk on some health topic, for instance, ''Blindness," 
 "The Teeth." "The Germs Carried by Flies and Mosquitoes." 
 etc. 
 
 A felt banner is awarded to the class getting the highest per- 
 centage. This banner may change possession from month to 
 month as any of the other classes surpass the holder in percentage. 
 Each class should have hung in its room a small paper pennant 
 similar to the samples given out at the grade meetings. A class 
 having above 95% is awarded a gold star. Those classes who 
 receive between 90 and 95 %: are given a silver star. Those class- 
 es receiving less than 90% are given a blue star. All stars 
 are pasted month by month on the white cross of the health 
 league pennant which every class has hung in its room through- 
 out the year. Officers of the leagues may receive a health league 
 button. 
 
 The formation of Health Leagues and Associations, as de- 
 scribed above, was authorized by the Board of Education October 
 28, 1920. and their supervision was assigned to the Director of 
 Physical Education and his staff who, in co-operation with the 
 principal, vice-principal, and school nurse are establishing Health 
 Leagues in every classroom of the first six grades. The health 
 and hygiene instruction as outlined in this Syllabus is also to be 
 supervised by the Physical Education Department. 
 
lO 
 
 Syllab 
 
 US 
 
 The Health Leagues and the School Health Associations 
 having been organized and put into operation, it is necessary to 
 instruct the individuals in the subjects on which they are in- 
 spected. This goes on hand in hand with the morning inspection 
 and is usually best done by the class teacher although the clever 
 teacher will develop interest by leading the class to instruct 
 themselves. 
 
 The class health instruction follows the Health Syllabus as 
 outlined on the following pages and is given fifteen minutes per 
 day for a period of ten weeks each term. The time allotted is 
 the assigned time for hygiene in the course of study. 
 
 The teachers of the lower grades may write the sentences 
 stating health truths on the blackboard. The children should 
 memorize important precepts and the pupils and teachers should 
 discuss and amplify each health topic. 
 
 In the first and second grades much of the instruction can be 
 given by telHng health stories or by showing health posters and 
 cartoons. Then, too, the use of the screen and slides as provided 
 by the Department of Visual Instruction will be valuable. 
 
 From the second through the sixth grades the instruction is 
 carefully outlined for each grade. The material in the syllabus, 
 however, will need, in some cases, to be explained more fully. 
 When such cases arise they should be amplified and reference 
 made to suitable text-books on hygiene or physiology. The teach- 
 er may assign topics to members of the class who shall look them 
 up in the reference books and report on them at a subsequent 
 lesson. 
 
 Mimeographed copies of the course of study for each grade 
 should be made in the school in numbers sufficient for each pupil 
 to have a copy. This simplifies the instruction for the teacher. 
 
 FIRST AND SECOND YEARS 
 
 Health Inspection each morning (under upper-grade pupils). 
 Refer to the directions under "Morning Health Inspection" on 
 Page 7. 
 
 Hygiene instruction by chairman or teacher. 
 
 Health Stories may be told by the teacher or upper-grade 
 officers. These stories may be amplified by posters or cartoons 
 drawn or printed. 
 
SYLLABUS ON HEALTH 1% 
 
 Moving pictures and lantern slides of health topics can be 
 obtained on applying to the assistant superintendent in charge of 
 visual instruction. 
 
 Tooth Brush Drill 
 
 This toothbrush drill is arranged after the form advised by 
 the Second District Dental Association. Two or three children 
 should be provided with toothbrushes, dentifrice, and cups. One 
 of these children should be chosen at different times to demon- 
 strate the Toothbrush Drill before the class, having water and a 
 basin as well. Every member of the class should follow the lead- 
 er in pantomime. "^ 
 
 Attention! (All in line, elbows close to side, with brushes 
 in right hand and cups in left.) 
 
 1. Ready — Dip! 
 
 2. Outside Surfaces. ( Brush ini-erted under cheek, teeth 
 
 closed. Brush gums as well as teeth.) 
 Left side — Ready— Count i to i6. Dip. 
 
 Right " — " — " ' 
 
 Front — '■ — " " '' " 
 
 3. Inside Surfaces. (Mouth wide open, straight motion front 
 
 to back.) 
 Upper Left Side — Readv — Count i to 16. Dip. 
 " Right " — " ' — " •• " " 
 
 Front — " — " " " " " 
 
 Lower Left " — " — '' " " " " 
 " Right " — '^ — •* " " " 
 
 Front — " — " " '* " " 
 
 4. Chewing Surfaces (scrubbing vigorously). 
 Upper Left Side — Readv — Count i to 16. Dip. 
 
 " Right " — " " — '• " " " 
 Lower Left " — " — " " " "• " 
 " Right •• — " _ " " " " 
 
 5. Empty cups and refill them — Ready — Count i to 16. 
 
 6. Rinse mouth _ " _ " " " " 
 
 7. Rinse brush ' ^ " _ " " " '' 
 
 (Shaking off excess water over basin.) 
 The counting by leader should be rather brisk but even and 
 should allow plenty of time for dipping and shaking of the 
 brushes. 
 Materials for leaders 
 
 I. Toothbrushes (brought to school in envelopes made by 
 leaders). 
 
12 SVLLABUS ON HEALTH 
 
 2. Dentifrice. 
 
 3. Individual cups (paper preferably) made by the leaders at 
 
 home, to be half filled with water by monitor. 
 
 4. One pitcher of water. 
 
 5. One tin basin. 
 
 Toothbrush Drill Song 
 (Tune, Tramp, Tramp, Tramp, the Boys are Marching.) 
 
 "Twenty baby teeth they grow, 
 Ten above and ten below. 
 
 What they're for I'm sure we do not have to tell. 
 If we brush them well each day 
 We will keep the holes away. 
 Then we all will be so happy, strong, and well. 
 
 Chorus' 
 
 Scrub ! scrub ! scrub ! are words of warning. 
 
 Keep all the grinders shining bright. 
 
 Use your powder, brush and paste, 
 
 You've no time to lose or waste, 
 
 Keep them clean by brushing morning, noon, and night. 
 
 Now just listen, do you know 
 
 Where our six-year molars grow ? 
 
 In behind the baby teeth they surely come. 
 
 Four in number there will be. 
 
 They're the largest teeth, you see : 
 
 Grinding food to them is nothing but good fun — but — 
 
 Chorus: 
 
 Scrub ! scrub ! scrub ! etc. 
 
 Around the age from nine to ten. 
 
 Then a change takes place £igain. 
 
 Baby molars bid good-bye, their time has passed, 
 
 Two bicuspids step in line, 
 
 Just to chop our food so fine. 
 
 And the twelve-year molars finish up the task. 
 
 Chorus: 
 
 Scrub ! scrub ! scrub ! etc. 
 
 Morning Hygiene Drill 
 
 Upon rising in the morning the hygiene drill, as given on 
 Page 13, should be every pupil's first duty. 
 
SYLLABUS ON HEALTH I3 
 
 A demonstration may be jnven in assembly by a selected 
 group of boys or girls for the jmrpose of teaching the remainder 
 of the school the proper way of going through the drill. 
 
 1. Rise promptly and yawn and stretch (informal stretch and 
 
 yawn). 
 
 2. Throw windows wide open and take deep breathing exer- 
 
 cises. Think while breathing — "This day is mine, 1 
 can make of it what 1 will." 
 
 3. Run on toes twenty times and take "two-minute setting-up 
 
 exercises." 
 
 4. Take prescribed exercise fo" faulty posture or organic de- 
 
 fect. (Flat feet, round shoulders, flat che.st, constipa- 
 tion, etc.) 
 
 5. Rinse mouth and drink a glass of water. 
 
 6. Brush teeth. Use toothbrush, dentifrice, cup, and towel. 
 
 7. Wash face, neck, ears, wrists, and hands. Use wash bowl, 
 
 wash cloth, scrubbing brush, soap, and towel. 
 
 8. Clean finger nails. Use orange stick. 
 
 9. Comb hair. Use comb and brush, cleaning both after use. 
 
 10. Clean shoes. Use poHsh and brushes. 
 
 11. Brush clothes and hat. Use whisk broom and hat brush. 
 
 12. Take pocket handkerchief. See that it is clean. 
 
 The Health Fairies' Don'ts 
 
 As soon as children can read sufficiently well, the following 
 precepts may be written on the blackboard : 
 
 1. Do not spit, if you can help it. Never spit on the floor or 
 
 sidewalk. Spit into a handkerchief if there is no other 
 place. 
 
 2. Do not put the fingers into the mouth. 
 
 3. Do not bite the finger-nails. 
 
 4. Do not pick the nose or wipe the nose on the hand or sleeve. 
 
 5. Do not wet the fingers in the mouth when turning the leaves 
 
 of books. 
 
 6. Do not put pencils in the mouth or wet them with the lips. 
 
 7. Do not put. money in the mouth. 
 
 8. Do not put pins in the mouth. 
 
 9. Do not put anything into the mouth except food and drink. 
 
 10. Do not "swap" apple cores, candy, chewing gum, half-eaten 
 
 food, whistles, or bean blowers, or anything that is put 
 into the mouth. 
 
14 SYLLABUS ON HEALTH 
 
 11. Do not cough or sneeze in a person's face. Turn your face 
 
 to one side and cover it with a hand or handkerchief. 
 
 12. Do not forget to keep your face and hands clean; wash the 
 
 hands with soap and water before each meal. 
 
 THIRD YEAR 
 
 Health inspection each morning. Refer to the directions 
 under "Morning Health Inspection" on Page 7. 
 Hygiene instruction by chairman or teacher. 
 
 The following precepts arranged in groups of ten are to be 
 memorized. The teacher may use her discretion as to the amount 
 of this memory work to be required. 
 
 Ten Tenets of Good Health 
 
 1. Be cheerful, smile, stand with chest up. 
 
 2. Eat regularly, moderately, and chew thoroughly. 
 
 3. Form a daily habit in the regulation of the bowels. 
 
 4. Keep clean, clean in body, mind, and dress. 
 
 5. Breathe fresh air — take two minutes of deep breathing, 
 
 morning, noon, and night. 
 
 6. Dress properly for comfort and protection. 
 
 7. Live in clean surroundings and secure all the sunshine pos- 
 
 sible. 
 
 8. Rest when tired. Go to ued early, and sleep nine hours. 
 
 9. Play and work. Play two or three hours a day. This is as 
 
 necessary as food or sunshine. 
 10. Drink plenty of pure fresh water and milk. Avoid tea and 
 coffee. 
 
 Ten Good Habits of Cleanliness 
 
 1. Clean the scalp. Shampoo when necessary. Any child is 
 
 likely to get nits in its hair. To allow them to remain 
 is a disgrace. They can be killed and removed. Con- 
 sult any school nurse for directions. 
 
 2. Brush the hair. Brushing the hair keeps it in good condition. 
 
 3. Wash out the eyes. Use boric acid solution if sore. 
 
 4. Clean the nose. Use nose douche on advice of physician. 
 
 If you cannot breathe through the nostrils consult the 
 nurse. 
 
 5. Brush the teeth after each meal. See the dentist every six 
 
 months. 
 
 6. Wash the ears and remove the wax — dirty ears are disgust- 
 
 ing. 
 
SYI^LABUS ON HEALTH 15 
 
 7. Wash the face and neck clean. (Remove coat, turn collar 
 
 of shirt in.) 
 
 8. Wash the hands and wrists. Turn up sleeves. 
 
 9. Clean the nails before eating. Use an orange stick. 
 10. Wash the feet before going to bed. 
 
 Ten Things to Think About Clothes 
 
 1. Put on a clean collar and shirt, or shirtv^aist as often as 
 
 necessary. Keep the cufi's clean by turning up the 
 sleeves when doing dirty work. 
 
 2. Put on clean stockings at least twice a week. 
 
 3. Brush the clothes every morning. Hang clothes up every 
 
 night. 
 
 4. Sweaters and overshoes should not be worn indoors. They 
 
 induce colds. 
 
 5. Clothes should be mended and missing buttons sewed on. 
 
 6. Have shoes clean and polished. Low heels and broad toes 
 
 are the best. 
 
 7. Change underwear at least once a week. 
 
 8. Wear different underclothes for night and day. 
 
 9. Take clean pocket handkerchief each morning. 
 10. Necktie or ribbons should be pressed and tied. 
 
 Ten Things to Do With Food 
 
 1. Drink a glass of water before going to bed and directly after 
 
 getting up. 
 
 2. Eat raw or stewed fruit for breakfast. This helps regu- 
 
 late the bowels. "An apple a day keeps the doctor 
 away." 
 
 3. Drink milk for breakfast. Avoid tea or coffee. 
 
 4. Eat nourishing food. Diet should be varied, not all one 
 
 kind of food. 
 
 5. Chew food well to aid digestion. 
 
 6. Make pleasant conversation and do not hasten at meals. 
 
 The finer we chew our food the more nourishment we 
 extract. 
 
 7. Set regular hours for meal time. 
 
 8. Have dinner at noon if possible. 
 
 9. Avoid eating between meals. It overworks the stomach. 
 TO. Keep flies out of the kitchen and dining room, and protect 
 
 food by keeping it in a sanitary place. 
 
-l6 SYLLABUS ON HEALTH 
 
 Ten Rules for Sleep 
 
 1. Go to bed early. Sleep is Nature's way of restoring energy. 
 
 2. Sleep nine or ten hours. "Early to bed, early to rise, makes 
 
 a man healthy, wealthy, and wise." 
 
 3. Sleep with arms outside of covers. 
 
 4. Sleep comfortably but not too warmly. 
 
 5. Sleep with mouth closed. 
 
 6. Get up immediately upon awakening. 
 
 7. The hours of sleep before midnight are more laeneticial to 
 
 health than those after; therefore avoid late hours. 
 
 8. Posture must not be harmed by faulty sleeping position. The 
 
 head must not rest on a high pillow, nor must the shoul- 
 der or arms be doubled up under the body. 
 
 9. Sleep with mind and body relaxed and with limbs extended 
 
 in order to get free circulation of the blood. 
 10. Sleep with the windows open. 
 
 Ten Points About Air 
 
 1. Fresh air is the most essential requisite for the living human 
 
 being. Without it life cannot be sustained. 
 
 2. Breathe through the nose. Mouth breathers are apt to 
 
 catch disease. 
 
 3. Take deep breathing exercises at the open window night 
 
 and morning. 
 
 4. Allow a current of fresh air to circulate freely through the 
 
 room. Throw the windows open. 
 
 5. Air the bed-clothing daily. In the morning put them near 
 
 the open window. 
 
 6. Do not sit in a draft, especially when overheated. The body 
 
 cools off too suddenly, causing a cold, catarrh, pneu- 
 monia, or other severe illness. 
 
 7. Place a pan of water in the room, where the air is dry or 
 
 lacks moisture. Dry air, because it absorbs the moist- 
 ure of the mouth, nose and air passages, causes Inflam- 
 mation of these parts. 
 
 8. Destroy the odor of foul air due to garbage, filth or sickness 
 
 by the use of chloride of lime or other disinfectants. 
 
 9. Do not work where foul odors caused by acids, fertilizers, 
 
 or other factory products exist, unless suitable methods 
 are used to prevent danger. 
 10. Take frequent hikes or outings in the country. Fresh air 
 and sunshine are enemies to disease. 
 
SYLLABUS ON HEALTH 1/ 
 
 FOURTH YEAR— B GRADE 
 
 Health inspection each morning. Refer to the directions under 
 "Morning Health Inspection" on Page 7. 
 
 Hygiene instruction by the chairman or teacher. 
 
 Ten Tenets of Good Health 
 
 (To be memorized.) 
 
 1. Be cheerful, smile, stand with chest up. 
 
 2. Eat regularly, moderately, and chew thoroughly. 
 
 3. Form a daily habit in the regulation of the bowels. 
 
 4. Keep clean, clean in body, mind and dress. 
 
 5. Breathe fresh air — take two minutes of deep breathing, 
 
 morning, noon, and night. 
 
 6. Dress properly for comfort and protection. 
 
 7. Live in clean surroundings and secure all the sunshine pos- 
 
 sible. 
 
 8. Rest when tired. Go to bed early and sleep nine hours. 
 
 9. Play and work. Play two or three hours a day. This is as 
 
 necessary as food or sunshine. 
 10. -Drink plenty of pure fresh water and milk. Avoid tea and 
 coffee. 
 
 The Value of Cleanliness 
 
 Our greatest duty to ourselves is to keep clean and avoid 
 dirt. Some kinds of dirt are worse than others. Dirt that con- 
 tains disease germs is the most dangerous. We must not use, a 
 second time, anything soiled or anything which has come in con- 
 tact with the hands, the mouth, nose, eyes, or body of another 
 person. After an article is washed and boiled, however, it be- 
 comes clean again because boiling kills germs. 
 
 A drinking cup that has been used by another child may look 
 clean but in reality may contain more harm than the mud on your 
 shoe because the rim of the glass when seen under the microscope 
 shows scales or particles from the lips of the child. These scales 
 may contain disease germs. By using the same cup these germs 
 are transferred to your mouth. Half of the sickness in the world 
 is brought about in this way. 
 
 You know the old expression — "Birds of a feather flock 
 together." Well, this is true when dirt is considered. The child 
 whose clothing and hands are usually dirty is not only unpleasant 
 to look at but he is much more likely to catch and carry com- 
 
l8 SVLLABUS ON HEALTH 
 
 municable disease germs. Germs multiply and live in dirt while 
 they die quickly in clean surroundings. This is why hospitals are 
 kept so immaculately clean. 
 
 Disease germs may lurk in dust, especially the germ of tuber- 
 culosis. Care should be taken in sweeping not to stir up the dust. 
 Our school janitors sweep in the right way because they sprinkle 
 damp sawdust on the floors which collects the dust. Boys and 
 girls should help the city keep its streets clean and free from 
 dust by telling their parents not to throw rubbish out without 
 putting it in a covered can or barrel. The way things are put 
 out on the street and allowed to blow around and scatter is care- 
 less when we think of the danger it may cause to the health of 
 every child on the street. 
 
 The greatest danger to our health comes from unclean or 
 careless habits of coughing and sneezing. When a person coughs 
 or sneezes, a spray of fine particles is thrown out from the mouth 
 containing many thousands of germs. A person suffering from a 
 cold must be very careful not to spread it t(^ other people. Colds 
 are catching and are easily spread. The common ways of spread- 
 ing colds are : 
 
 a. Putting down the handkerchief after using and asking 
 
 friends to give it back to you. 
 
 b. Coughing without placing a handkerchief in front of 
 
 the mouth. 
 
 c. If you cough and do not use the protecting influence of 
 
 the handkerchief the germs may settle on articles 
 which may later be used by other people. 
 
 d. These germs are taken up by any person coming in con- 
 
 tact with such articles, especially when they are 
 picked up with the hands. 
 
 e. The hands, in carrying a piece of bread to the mouth, 
 
 may transfer the germs to the bread. From the 
 bread they enter the mouth and, presto ! some one 
 else has a cold. 
 /. The germs expelled by coughing and sneezing when one 
 is suffering with a cold may directly enter the mouth 
 and throat of some one else, thus producing a cold. 
 Well-mannered people or well-informed people who know 
 the danger of the spitting nuisance never expectorate on the floor 
 or street. The city makes ordinances against this tilthy lial)it be- 
 cause doctors have told about the seriousness of such j^ractice. 
 But we are so careless and have so little forethought that \iola- 
 tions frequently occur, yet arrests are seldom made. 
 
SYLLABUS ON HEALTH 19 
 
 Many sicknesses are caused by taking in the germ of the 
 disease through the mouth. Colds, grippe, tuberculosis, tonsilitis, 
 whooping cough, dipththeria, scarlet fever, measles, cerebro- 
 spinal meningitis and probably infantile paralysis belong to this 
 class. 
 
 If this is so we certainly should learn not to put pencils or our 
 fingers into our mouths and we should avoid drinking from a 
 glass any one else has used. A good rule to follow is : Put noth- 
 ing into the mouth except things to eat and drink and the tooth- 
 brush and in eating and drinking touch only things that you know 
 have been cleaned, cooked, and prepared properly. 
 
 Wash your hands thoroughly before eating or handling food 
 with the fingers. Do not use a common roller towel, unless it is 
 used by you alone. People who wash their hands and faces 
 carefully and then use a towel that some one else has used first, 
 stand a chance of catching dangerous germs deposited there by 
 the last user. 
 
 Dirt is very dangerous in a cut or wound. The germs that 
 cause pus or festers may get in through any break of the skin. 
 These germs do not come from sick people but are very common 
 in dirt and earth of all kinds. Wash all dirt from scratches, cuts 
 and wounds with clean warm water and if more than a simple 
 antiseptic is needed call a doctor to dress it. 
 
 Why We Should Know How to Dress 
 
 The baby moves his toes almost constantly. Adults encase 
 their feet in shoes and of course without practice they lose control 
 of the toes. It will surely cause suffering if the foot is deformed 
 by wearing tight or ill-shaped shoes. The shoe should be high 
 in winter and low in summer. It should always have a low, 
 broad heel. The line of the inner sole of the shoes from the 
 instep to the toe should be straight. 
 
 Clothing may do serious damage to posture or health by 
 cramping the movements of the shoulders, ribs, or mternal or- 
 gans. In the winter unless we dress warmly the body loses heat 
 too rapidly. Some materials are better than others for keeping 
 heat in. Woolen clothes are warm because they are very porous 
 and hold a great deal of air, thus the warm air does not go to the 
 outside. Wool is a poor conductor of heat. Wool also absorbs 
 moisture and therefore perspiration is taken up and the clothes 
 do not seem wet, consequently the skin does not chill from wear- 
 ing wet woolen clothes. 
 
 Cotton, on the other hand, is softer and cooler and better 
 fitted for warm weather. 
 
20 SYLLABUS ON HEALTH 
 
 White cloth does not absorb the sun's rays; consequently 
 white or light cloths are better for summer. 
 
 It is well to remember that several layers of clothing are 
 warmer than one layer of thick clothing. So, too, a newspaper 
 folded under the clothes will give protection from cold because 
 of the layers of air between the folds of the newspaper. 
 
 If we wear too little clothing or if the cloth is so thin that the 
 body becomes chilled, colds and rheumatism and other diseases 
 may result. 
 
 We should wrap ourselves warmly when lying down in cold 
 air or after exercise, while we are cooling off. 
 
 Wet clothes or shoes may cause chills, because water con- 
 ducts heat away from the body. Always change wet or damp 
 •clothing at the earliest possible moment ; never sit down with 
 wet clothes on. 
 
 People who wear too many clothes also make a mistake. 
 When the skin cannot get rid of the heat fast enough, it not only 
 makes one dull and sleepy, but it weakens the action of the pores. 
 The system is unable to respond to changes in temperature, and so 
 one is susceptible to cold. 
 
 It is best to wear light clothing indoors and put on wraps 
 when we go out into the cold. 
 
 Mittens are warmer than fingered gloves, because the fingers 
 being together help to keep each other comfortable. 
 
 Rubbers and sweaters must be taken off indoors. They 
 ■cause perspiration which opens the pores of the skin. On sud- 
 denly going out into the cold air again, the shock on the system 
 comes too quickly and the ^kin not being able to adjust itself 
 to the new temperature, a favorable condition for a cold is pro- 
 duced. 
 
 Why We Should Know What to Eat 
 
 It is most wonderful to think of all of the many kinds of 
 things we eat. How do you suppose they were found out to be 
 good? Ask your teacher to tell you some of the interesting leg- 
 ends about the preparation and discovery of edible plants. 
 
 The main elements which go to make up food are water, 
 protein, starches, fats, and salts. 
 
 A consideral)le portion of all food is water. It is very inter- 
 esting to learn of tlie proportions of these food elements in the 
 things we eat. Thus, a thick slice of bread is 35% water and of 
 the remaining 65% the solid substances conta.in 1% mineral, 
 13% protein, 5% fat, and 81% carbohydrates. Good bread is a 
 •very good food. 
 
SYLLABUS ON HEALTH 21 
 
 Our own bodies are made up of 70% water and therefore 
 we ought to drink at least 6 glasses of water a day to make up 
 for the loss in perspiration or moisture breathed out by exhalation 
 and what is given ofif by the kidneys. 
 
 Protein is a substance found in meats, peas, beans, eggs, and 
 cheese. From it are taken the elements which form the muscles, 
 the nerves, and the organs of the body. 
 
 Starches are found in vegetables and cereals such as potatoes, 
 rice, corn, and wheat. Carbohydrates is another word for starch 
 and sugar. 
 
 Fats are of course found in meats but they also occur in 
 butter, eggs, and milk. 
 
 Foods contain mineral salts of iron, lime, and phosphorous 
 which are used by the body in making bones, nails, hair, and 
 other tissues. 
 
 Still another peculiar substance comes from raw and un- 
 cooked foods. We all are healthier if we eat a certain amount of 
 vegetables such as lettuce, tomatoes, celery, and fruits. Scientists 
 call the substance we speak of vitamins. 
 
 As we all know, food builds up the body, making new tissue, 
 replacing that which is constantly being used up in our move- 
 ments, or burned up to make energy to keep us going. 
 
 Proteins build up and repair the body. They are like the 
 bricks of a structure. 
 
 Carbohydrates and fats are the chief energy and heat-pro- 
 ducing foods. 
 
 The energy value of food is measured in units called calories, 
 just as weight is measured in pounds. The average grown person 
 needs about 2,500 calories a day. One egg, two slices of bread 
 and butter and a banana equal about 300 calories of food, so you 
 see, you have to eat more than this, three times a day, if you are a 
 big boy or girl. 
 
 As far as energy alone is coricerned we could get 2,500 cal- 
 ories a day from eating twenty ounces of sugar or ten ounces of 
 butter ; but we know that we cannot do this and keep well. Peo- 
 ple who eat rice alone are apt to suffer from a disease called 
 beri-beri. Sailors, who used to live on salt meat and hard-tack, 
 suffered from scurvy. We know that these diseases come from 
 lack of variety and proportion in food and that they are quickly 
 cured by change of diet. We all need variety in foods, and" above 
 all, we must have the kinds of food that give us the proper pro- 
 portion of the substances that the body requires. 
 
22 SYI^LABUS ON HEALTH 
 
 A good example of a balanced diet for one day is : 
 12 oz. of bacon or other meat 
 i8 oz. of bread 
 20 oz. of potatoes 
 2.4 oz. of beans 
 
 1.28 oz. of prunes or preserves or fruit 
 ^.2 oz. of sugar 
 
 10 oz. of whole milk, or 5 oz. of evaporated milk 
 .5 oz. of butter besides the seasoning needed in the 
 cooking. 
 
 We may eat too much, as well as eat too little. We need 
 about 15% of protein. If we eat more, our digestive system is 
 overloaded, poisons form in the intestines and this makes us feel 
 badly. An excess of sugar and starchy foods piles up flesh. 
 Most fat boys and girls eat too much of these carbohydrates. 
 
 Starchy foods must be cooked in order to break up the little 
 grains of starch, so that the digestion can change the starch into 
 sugar. 
 
 There are four methods of cooking food : lioiling. baking, 
 broiling and frying. Frying is the least desirable, because fried 
 things are usuallv cooked with fat, which makes them indigesti- 
 ble. 
 
 Learn to like all vegetables, fruits, cereals and tiie like. 
 
 Form the habit of eating slowly. You will be much less like- 
 ly to eat too much or to eat the wrong kinds of food if you follow 
 this rule. 
 
 Why Sleep Is Necessary 
 
 Sleep is the only complete rest of body and mind. 
 
 In sleep the blood supply going to the brain is so lessened, 
 that we lose consciousness, and we do not think or feel, or have 
 any knowledge of what is going 011 aliout us. 
 
 Half way between sleeping and waking is the land of dreams, 
 in which strange memories and associations form a curiously con- 
 fused picture, as the blood slowly goes back into the brain, and 
 the nerve cells begin to act again. 
 
 In deep sleep, the cells of the nervous system have their best 
 chance to free themselves of their waste products, and build them- 
 selves up again for the work of the next day. 
 
 An engine can work without stopping as lung as it is fed 
 with fuel, but the body can work only so long, then it needs rest. 
 
 When the engine wears out, we have to stop the engine and 
 replace the worn parts : but with the human engine, during re- 
 
SYLLABUS ON HEALTH 23 • 
 
 pose or sleep, the worn parts, or broken down cells are washed 
 away by the blood current, and new molecules of tissue take the 
 place of the old. 
 
 This process of replacing the waste products or broken down 
 tissue goes on all the time ; but it is evident that during sleep the 
 repair will be more rapid, because no work is going on to make 
 waste ; and so the body has a chance to catch up with the destruc- 
 tion of the tissues made during waking hours. 
 
 People who lead an active life usually enjoy sound, refresh- 
 ing sleep. They are very tired when they go to sleep. On awak- 
 ening they feel fresh and strong again, because new energy has 
 been produced. 
 
 Sleep and repose help the good microbes to fight, success- 
 fullv. the bad microbes of sickness. 
 
 Failure to secure the proper amount of sleep has a disastrous 
 effect upon the constitution. People who are compelled or choose 
 to go without sleep for even short periods lose weight; their 
 brain becomes dull and their movements lack vigor. They have 
 lowered their own vitality. 
 
 Individuals vary as to the amount of sleep required — chil- 
 dren need nine to ten hours, young people eight to nine hours, 
 older people need seven to eight hours. It never pays to reduce 
 the hours of sleep. It will most certainly shorten life. 
 
 A baby should sleep twelve hours at night and eight hours dur- 
 ing the day. Twenty hours out of the twenty-four the first month. 
 Then sixteen hours out of the twenty-four, until it is a year old. 
 The baby should sleep by himself in a bed of his own, which can 
 be made out of a clothes basket or a large box. 
 
 .Soothing syrups must not be given to keep the baby quiet. 
 They all contain opiates and are dangerous. 
 
 Pacifiers are just as bad, because they injure the shape of 
 the baby's jaw, while its soft parts are forming, and tend to cause 
 adenoids. 
 
 FOURTH YEAR— A GRADE 
 
 Health inspection each morning. Refer to the directions 
 under "Morning Health Inspection" on Page 7. 
 
 Hygiene instruction by chairman or teacher. 
 
24 SVLI.ABUS ON HEALTH 
 
 Air and Health 
 
 Good air is most important to health. 
 
 The air in a closed room quickly becomes bad for the follow- 
 ing reasons : 
 
 a. People breathe in the good air, take the oxygen out of it, 
 
 and breathe out bad air full of carbon dioxide. 
 
 b. Lighted lamps and gas lights also take up the oxygen 
 
 from the air and increase the carbon dioxide. 
 
 c. Humans also give out from their skins and mouths an 
 
 ill-smelling substance called miasma, a very poison- 
 otis gas. 
 
 d. The worst thing about the air of a closed room is its 
 
 heat and its excessive moisture. The average per- 
 son produces about as much heat as a candle flame, 
 and the lungs and skin together give to the atmos- 
 phere about three pints of water a day. You can 
 therefore imagine how quickly the air becomes 
 warm and full of moisture, when a number of peo- 
 ple are together in one room. 
 In a badly ventilated room the body temperature rises, the 
 pulse goes up and the blood pressure falls. This makes us feel 
 dull and listless with little desire to work. It has been found that 
 men do 15% less work at a temperature of 75 degrees and 37% 
 less work at a temperature of 86 degrees. They do their best 
 work at a temperature of 68 degrees. 
 
 Moving air in a room has been found to be much better than 
 still air, because the wind breaks up the layer of warm air, which 
 surrounds the body much like a blanket and brings cool air to 
 the body all the time. This causes a feeling of more comfort. 
 On the other hand, drafts or local currents of cold air on the body 
 are especially harmful. Excessively cold air is as bad as excess- 
 ive heat and will do as much harm to health. 
 
 Every school room and every living room should ha\e a 
 thermometer in it, and the temperature should be kept between 
 65 and 68 degrees. It is a good plan in the classroom to appoint 
 a pupil to act as a health officer, and to keep a record of the 
 temperature from hour to hour. 
 
 There is grave danger from dust flying about a room. The 
 ordinary fine dust does not harm, but dust from sweeping or from 
 chalk or from the street, not only is likely to contain germs, but 
 the hard particles themselves may hurt the delicate membranes 
 of the lung. 
 
SYLLABUS ON HEALTH ^5 
 
 Gas in a room is very dangerous and we should therefore 
 take care that the gas-cocks are turned off and do not leak. Gas 
 poisons the air by filling it full of carbon monoxide and other dan- 
 gerous gases. 
 
 From all that has been said we can very readily understand 
 the importance of ventilation. About 30 cubic feet of fresh air 
 per minute must be brought into a room for each person. 
 
 The simplest way to ventilate is to open the windows top and 
 bottom. Cold air is' heavier than warm air. If the window is 
 open at top and bottom, the cold air from the outside will enter the 
 bottom window, and the hot air, which has been breathed and 
 which has gone to the top of the room, will go out tlie top win- 
 dow. 
 
 Most of our city schools have artificial ventilating plants, 
 in which fans blow in fresh air through one vent and force the 
 bad air out another. Care should be taken, however, to find out 
 whether the artificial system really does the work. 
 
 There is nothing quite so good as life out-of-doors. Benjamin 
 Franklin said: "People who live in the forest, in open barns, or 
 with open windows, do not catch cold, and the disease called a cold 
 is generally caused by impure air, lack of exercise, or from over- 
 heating," and he was right. 
 
 Ten Ru!es for Exercise 
 
 Take a hike once a week. 
 
 Take five minutes of exercise on arising. 
 
 3. Play two hours every day. 
 
 4. Make the most of the gymnasium ; be one of the leaders. 
 Learn a new stunt every day. 
 Pass the Efficency Test. 
 Pass the Posture Test. 
 Be a member of a school team. 
 
 Be examined for physical disability. If necessary, get a pre- 
 scription from the physical director or the doctor. Take 
 corrective exercise according to your prescription. 
 
 10. Take deep breathing exercises to develop the minute capil- 
 laries of the lungs. 
 
 Rules for Polite Manners for Boys 
 
 Good manners are said to be one -half of a man's assets on the 
 
 road to success. 
 Be a gentleman. He is never rude to ladies and ever courteous 
 
 to men. 
 
26 SYLI^ABUS ON HEAI^TH 
 
 Take off your hat when in the presence of ladies and when in- 
 doors. 
 Rise from your seat when ladies enter the room. 
 Rise when a lady gets up from her seat and do not be seated until 
 
 she has departed or re-occupies her seat. 
 Pick up anything accidentally dropped by a lady and hand it t© 
 
 her. 
 Open the door for ladies and allow them to enter first. 
 Allow ladies to go down stairs first, but precede them in going 
 
 upstairs. 
 Take off your hat when you meet a lady you know. 
 Always offer to carry a lady's packages or books when walking 
 
 with her. 
 Be particularly kind and polite to your mother, showing her at all 
 
 times the courtesies you would show to other women. 
 Do not leave home without saying "good-bye." 
 Be deferential to elderly people. Assist them when an occasion 
 
 arises. 
 Do not pass in front of people, go behind. 
 Do not stand with hands in your pockets. 
 Be manly and unafraid and look all people straight in the eye. 
 
 Twelve General Rules for Politeness 
 
 1. Do not look over another's shoulder to see what he is read- 
 
 ing or writing without his permission. 
 
 2. Do not listen to the conversation of others without their 
 
 knowledge. 
 
 3. Do not interrupt another person who is speaking. 
 
 4. Do not stare at strangers. 
 
 5. Do not gossip, laugh or talk about the defects or failures or 
 
 misfortunes of others. 
 
 6. Do not pick the teeth at table or in pul:)lic. 
 
 7. Do not crowd in public places. 
 
 8. Do not make a promise that you do not keep. 
 
 9. Keep your appointments. 
 
 10. Always tell the truth. 
 
 11. Be prompt. 
 
 12. Do not chew gum while in school or in any public place. 
 
 Ten Rules for Bathing 
 
 Baths are conducive to good health. Circulation, respiration, 
 in fact all the physiological processes are stimulated. Sluggish- 
 
SYLLABUS ON HEALTH , T.'J 
 
 ness is changed into virile action. The pores are opened, allow- 
 ing waste matter to be thrown out. 
 
 I. Wash the hands after using the toilet. 
 , 2. Take a warm bath once or twice a week. 
 
 3. Take a sponge bath (2 minutes) every morning (cold 
 
 water). 
 
 4. Wash the feet every night ]:)efore going to bed. The feet 
 
 give otf a great amount of impurities. Washing them 
 removes these impurities and the accompanying offen- 
 sive odor. It also tones the muscles of the arch, stimu- 
 lates general circulation, draws the blood from the 
 brain and causes a feeling of vigor and relief. 
 
 5. Brush the teeth five times a day (on getting up, after each 
 
 meal, and before going to bed). 
 
 6. Wash the hair often enough to keep the scalp clean. 
 
 7. \\'ash the eyes with an eye cup, when the lids are sore or 
 
 when a foreign particle has lodged in the eye, using 
 boric acid solution. 
 
 8. Gargle the throat occasionally with 'salt water, one teaspoon- 
 
 ful of salt to a pint of water. 
 
 9. Do not go in swimming in dirty water or where sewage is 
 
 found. 
 10. Keep com]) and hairbrush clean l^y often washing them. 
 
 FIFTH YEAR— B GRADE 
 
 Health inspection each morning. Refer to the directions un- 
 der "Morning Health Inspection" on Page 7. 
 
 Hygiene instruction by chairman or teacher. 
 
 Ten Hints on Digestion 
 
 Physical exercise stimulates digestion and absorption. 
 
 A happy disposition and laughter are conducive to healthy 
 functioning of the digestive organs. 
 
 Well-digested food makes for health, strength, energy and 
 happiness. 
 
 Not what \'0U cat, l)Ul what you digest is what counts. There- 
 fore, do not swallow without chewing well. 
 
 Fast eating and faulty chewing are enemies to digestion. 
 
 Worrv, overwork and anger interfere with digestive pro- 
 cesses. 
 
28 SYLLABUS ON HEALTH 
 
 7. Undigested food is changed into poison. 
 
 8. These poisons, unless removed through the bowels, are ab- 
 
 sorbed and spread over the whole system, causing ill- 
 ness. 
 
 9. Too much pastry makes the skin break out. Too much 
 
 candy injures the teeth. 
 10. Blackheads indicate poor digestion and circulation. Push 
 them out with a clean cloth and apply peroxide to close 
 the pores of the skin. 
 
 Why One Should Exercise 
 
 A. Use of Exercise 
 
 Exercise is essential for the maintenance of health. 
 
 It develops and strengthens the muscles. 
 
 It makes one alert, quick to think and act. 
 
 It cultivates skill, grace^ and endurance. 
 
 It produces good posture and correct hibits of breathing. 
 
 It causes the heart to pump a greater amount of blood to the body 
 tissues. This strengthens the heart and brings nourishment 
 to all parts of the person. 
 
 It causes the skin to perspire freely, thereby giving oft" impurities. 
 
 It causes more fresh air to be inhaled. This purities the blood. 
 
 It causes the brain, owing to better" blood supply and nourish- 
 ment to be more active and to work better. 
 
 Exercise stimulates the* appetite and reacts favorably upon the 
 food taken in. causing it to be digested thoroughly, speedily. 
 
 Exercise makes one happy, healthy, and cheerful. 
 
 Exercise out-of-doors. It is the best. 
 
 Exercise prevents the person from gaining too much weight. 
 
 Judicious use of exercise according to one's powers of strength 
 and endurance is essential. 
 
 Periods of exercise must be followed by periods of rest. During 
 the rest periods the body becomes normal again. 
 
 Occasions arise sometimes during a lifetime where one is com- 
 pelled to make extreme exertions. The healthy and strong 
 will go through it without any ill eft'ect. where the life of 
 the weak is endangered. 
 
 It pays to keep the body fit, healthy, and strong. 
 
 B. Abuse of Exercise 
 Too much exercise is injurious. 
 
 Fatigue and exhaustion are brought on by over-exercise. 
 The heart, lungs, and kidneys are overtaxed. 
 
SYLLABUS OX HEALTH 29 
 
 The muscles become tired, because the blood cannot bring suffi- 
 cient amount of fresh air to the muscles. 
 
 The blood does not get time to collect and carry away all the 
 waste produced by over-exercise. The waste remains in the 
 system for the time being, causing fatigue and discomfort. 
 
 Individuals differ regarding the amount of exercise they can 
 take without injury. 
 
 Distance running is dangerous for growing boys. 
 
 Jumping and dancing too long is bad for girls. 
 
 C. Lack of Exercise 
 
 The lack of exercise causes ill-health and weakness. 
 
 The powers, which need exercise for development, remain dor- 
 mant. 
 
 Lazy people are dissatistied with themselves and make others 
 unhappy. 
 
 Soft and flabby muscles are the resuh. of inactivity. 
 
 People who are injured and prevented from taking normal ex- 
 ercise grow thin and pale. 
 
 Muscles which are inactive do not have much blood coming to 
 them. Therefore they receive no nourishment and as an in- 
 evitable result do not grow. 
 
 The heart, lungs, kidneys, skin, brain, and digestive organs act 
 sluggishly. They become weaker from lack of use, instead of 
 stronger. 
 
 The Disposition and What Makes One Agreeable 
 
 Get enough sleep. Lack of sleep makes one cross and dull. 
 Chew food well; undigested food causes sickness and sick people 
 
 cannot be agreeable or happy. 
 Do not drink tea and coffee. They stimulate the heart, that is, 
 
 W'hip up the heart io go faster. Perhaps we ought to whip 
 
 children, but not their hearts. 
 Do not stand or sit facing a light. Facing a light (window or 
 
 lamp) hurts the eyes and makes one uncomfortable. 
 Do not overwork, or play too hard. Fatigue is dangerous. Fa- 
 tigue, however, is often imagined when we are uninterested. 
 Play hard and fair ; be loyal to your mates and courteous to your 
 
 opponents. 
 Dare to be true, nothing can need a lie. 
 Be kind ! Be just ! Be merciful ! Do one act of kindness every 
 
 day. 
 Be a good sport. A good sport never loses his temper. 
 
30 SYLLABUS ON HEALTH 
 
 Be a good loser. A good loser is a leal sport. A bad loser is a 
 
 make-believe sport. 
 (See also "First Aid" on Pages 51-54.) 
 
 FIFTH YEAR— A GRADE 
 
 Health inspection each morning. Refer to the directions un- 
 der "Morning Health Inspection" on Page 7. 
 
 Hygiene instruction by chairman or teacher. 
 
 Twelve Genera! Rules for Politeness 
 
 Refer to Twelve General Rules for I^oliteness. Grade 4A, 
 Page 26. 
 
 Rules for Polite Manners for Boys 
 
 Refer to Rules for Polite Manners for Boys, Grade 4A, 
 Page 25. 
 
 Special Rules of Conduct for Qirls 
 
 A girl should not be boisterous. She should have a good time, but 
 avoid being conspicuous. Loud laughter and a shrill voice are 
 repellent and detract from feminine refinement. 
 
 A girl should never lose her temper. By frequent display of 
 temper she lowers herself in the respect of others and de- 
 velops a hardness in her features which takes away from 
 her beauty of expression. 
 
 A girl should never sulk. A sweet disposition and a smiling 
 countenance is a woman's greatest charm. 
 
 A girl should never tell tales. Meanness is a contemptible trait 
 and what is more contemptible than gossiping among your 
 classmates, friends, and neighbors. 
 
 A girl should never pretend. Pretense is make-believe. Making 
 excuses for shortcomings, and magnifying deeds does not in- 
 crease or change one's value. Such pretense is easily dis- 
 covered by others. 
 
 A girl should not be selfish. A selfish girl can never be popular, 
 or acquire the love and respect of others. 
 
 A girl should never speak unkindl>. Be gentle with all and 
 especially to younger and weaker playmates. Unkind words 
 cause unhappiness and ill-feeling. 
 
 A girl should never shirk her duty. An efficient girl is popular 
 at home and in company. 
 
SYLLABUS ON HKALTH 3^ 
 
 A girl should never boast. Modest girls will be the last to praise 
 themselves. . 
 
 A girl should never quarrel. It is a sign of coarseness and lU- 
 breeding to enter into a common quarrel. 
 
 A real girl will never forget to be neat in dress, gentle in manner, 
 sunny in heart, and unselfish in conduct. 
 
 A girl should always graciously acknowledge any courtesy extend- 
 ed to her by man, woman, or child. 
 
 Thirteen Rules of Conduct at the Table 
 
 1. Do not eat fast. 
 
 2. Do not make noise while eating soup. 
 
 3. Do not fill the mouth too full. 
 
 4. Do not smack the lips. 
 
 5. Do not open the mouth while chewing. 
 6 Wipe the mouth with a napkin. 
 
 7. Do not pick the teeth or put the fingers in the mouth at the 
 
 table. 
 
 8. Carry food to the mouth with fork or spoon. 
 
 9. Do not let the spoon remain in the cup ; lay it on the saucer 
 after stirring. 
 
 Do not laugh or talk with the mouth filled with food. 
 Do not lean on the table with elbows, arms, or body; sit 
 erect, 
 iz. Do not make gestures or point with knife, fork, or spoon. 
 13. Do not leave the table until all arise, unless you ask for per- 
 mission to do so from mother, or, if visiting, from your 
 hostess. 
 
 Hygiene of Bathing 
 
 The skin is a sort of breathing apparatus. As you have learned, 
 if the entire body of a person, or dog, is covered with paint, 
 or any substance that the air cannot penetrate, it will kill him 
 just as surely as shutting off his breathing, because the skin 
 cannot perform its function of breathing. 
 
 Another reason why death results from closing up the pores of 
 the skin is that the heat which is produced in the body cannot 
 escape by the natural outlet provided by the pores of the 
 skin. The temperature rises, causing fever and finally death. 
 
 The natural process of cooling the body is made possible because 
 of the sweat glands in the skin. These glands secrete water 
 which evaporates and cools the blood while it passes through 
 tinv little vessels near the surface of the skin. 
 
 10 
 II 
 
 12 
 
3^ SYLLABUS OX HEALTH 
 
 Then, too, waste products, poisons, and ill-smelling odors are 
 given out through the thousands of tiny glands in the skin. 
 Now you see why keeping the skin clean is necessary. If 
 the pores become clogged up with dirt, or the sweat is allowed 
 to dry on the body, the skin cannot possibly do its work. 
 
 If the perspiration is absorbed by the clothing it will soon begin 
 to have an unpleasant odor. Thus when the clothing has ab- 
 sorbed a certain amount of perspiration, the cloth loses its 
 power to take up more impurities and so they run out o\er 
 the skin and dry there. 
 
 Warm water is best for washing away these impurities. Only 
 good soap should be used with the water. 
 
 Bathing in warm water enlarges the blood vessels in the skin and 
 drains the blood away from the brain. This is the reason 
 why warm baths should be taken at bed time. 
 
 Cold boths contract the blood vessels in the skin and drive the 
 blood inward to the internal oigans and the brain. This 
 makes us feel keen and alert. 
 
 Cold baths are a great skin tonic. They train the blood vessels to 
 respond quickly to changes in temperature. 
 
 People who take cold baths regularl}- are usually hardy and little 
 subject to colds. 
 
 A cold bath must be followed by a reaction — that is, the blood, 
 which was driven inward, must rush backward into the ves- 
 sels on the surface again, so that the skin becomes warm and 
 glowing again. 
 
 Rubbing the body with a rough towel helps to secure this reac- 
 tion. If the reaction is not secured, or if one feels tired or 
 unwell after bathing, the cold bath was either too long or the 
 body is not strong enough to stand the shock. 
 
 No bath of any kind should be taken for an hour after eating. 
 The blood is needed in the stomach and intenstines to help 
 digestion at this time. It will certainly interfere with your 
 health if you draw the blood to the surface of the skin while 
 digestion is going on. 
 
 Twelve Rules for the Care of the Eyes 
 
 Take care of your sight; upon it depends much of your safety 
 and success in life. 
 
 1. Always hold your head up when you read. 
 
 2. Hold your book 14 inches from your eyes. 
 
 3. Be sure that your light is good and that there are no shadows 
 
 on the oage. 
 
SYLLABUS ON HEALTH 33 
 
 4. Never read in the twilight, in a moving car, or in a reclining 
 
 position. 
 
 5. Never read with the sun shining directly on the page. 
 
 6. Never face the light when reading. The light should come 
 
 in over the left shoulder. 
 
 7. Avoid books or papers printed in small type. 
 
 8. Rest your eyes frequently by looking away from the book. 
 
 9. Never rub your eyes with your hands or an unclean towel, 
 
 handkerchief or cloth. 
 
 10. Never use, in public places, any roller or hanging towels that 
 
 have been used by others; if you cannot get a clean 
 towel or paper towel, let your hands and face dry in the 
 air. 
 
 11. ^^'ash the eyes, using the eyecup, when foreign matter lodges 
 
 in them. If inflamed use a weak solution of boric acid. 
 
 12. Have your eyes examined by a competent oculist, if any sign 
 
 of weakness is noticed. 
 
 (See also "First Aid" on Pages 51-54-) 
 
 SIXTH YEAR— B GRADE 
 
 Morning Health Inspection. Refer to the directions under 
 "Morning Health Inspection" on Page 7. 
 
 Hygiene instruction by chairman or teacher. 
 
 Digestive System 
 
 The apparatus for the digestion of food is called the alimentary 
 canal. 
 
 It consists of the mouth, teeth, tongue, aesophagus or gullet, the 
 stomach, the small intestine and the large intestine. 
 
 The secretions of the glands of the mouth, the liver, the stomach, 
 the pancreas and the small and large intestines form ;m im- 
 portant part in the digestion of foodstuits. 
 
 Bxplaiiatioii 
 
 The bod)^ like a machine needs fuel to supply it with energy. 
 Food is the fuel of the body. Furnished in the right quan- 
 tity and quality and properly digested, food gives all the 
 material needed for growth, repair, and also provides the 
 human mechanism with the energy necessary for work. 
 
 The food has to undergo certain changes before it is made fit to 
 be used. The process of changing the food is called diges- 
 tion. 
 
34 SYLLABUS OX HEALTH 
 
 During the process of digestion certain substances from the body 
 
 are added to the food by the secretions of the sahvary glands. 
 
 the glands of the stomach, intestines, and pancreas. 
 The salivary glands continue to discharge their fluid quite freely. 
 
 The ground-up food takes on this watery substance and is 
 
 changed into a soft semi-liquid paste. 
 The salivary glands are situated on the sides of and underneath 
 
 the tongue. 
 The saliva is very useful in the process of digestion. 
 
 a. It moistens the food. 
 
 b. It lubricates the surface and organs of the mouth. 
 
 c. It softens the harder substances. 
 
 d. It prepares the food so it can easily be swallowed and 
 
 mixed readily with other digestive fluids. 
 
 e. By dissolving salts and sugars it brings out their taste. 
 Food pas.ses from the mouth through an inch tube called aesopha- 
 
 gus or gullet. 
 By contractions of the succeeding muscle fibers of this tube the 
 
 food is pushed downward to enter the stomach. 
 Food is eaten either in the raw state or is prepared l)y l)oiling, 
 
 baking. roa,sting. or frying. 
 
 The Stomach 
 The stomach, a nniscular pouch, is a continuation of the aesopha- 
 
 gus, located under the heart and diaphragm. 
 The food remains in the stomach to be further ground and mixed 
 
 up, for a period of from three to seven hours. 
 From the stomach the food is at intervals forced into the small 
 
 intestine. 
 Both ends, the point of entrance of the food, called cardia, and 
 
 the outlet, called pylorus (gatekeeper), have an arrangement 
 
 of circular muscular fibers, which contract and hold the food 
 
 in the stomach until the process of digestion is far enough 
 
 advanced. 
 The stomach is ten to twelve inches long, four to five inches wide, 
 
 weighs about four and one-lialf ounces and contains from 
 
 two to three pints. 
 The stomach has four coats of dift'erent structure. Each coat 
 
 has a definite function to perform. 
 The inner or mucous coat has rough ridges, like wrinkles. 
 It is lined with millions of glands which are excited to discharge 
 
 a clear, colorless and acid fluid, when food enters the stom- 
 ach. 
 This fluid is called gastric juice, and consists of three ferments — 
 
 pepsin, rennin, and lipa.se — and hydrochloric acid. 
 
SYLI.ABUS ON HEALTH 35 
 
 When the stomach is empty the surface presents a pale pink hue. 
 
 When food enters the stomach, the color of the stomach is chang- 
 ed to a bright red, due to the blood rushing to the minute 
 blood vessels in the submucous or second coat of the stom- 
 ach. 
 
 AVhen food enters the stomach the coats become stretched, to 
 accommodate the food. The stomach increases m size. 
 When the food passes out, the stomach gets smaller, that is, 
 the muscular fibers contract. 
 
 While the food remains in the stomach the muscular tibers are in 
 continual wavelike motion, turning the contents around. 
 
 At the same time the gastric juice is freely secreted from the 
 glands of the mucous coat of the stomach. 
 
 By the incessant contraction and motion of the stomach the food 
 is mixed thoroughly with the gastric fluid. 
 
 As soon as the food is liquefied sufficiently, the pylorus, or gate- 
 keeper, relaxes and permits of its discharge into the small 
 intestine. 
 
 At the time of exit the food is of a pulpy consistence dark in 
 color and is then known as chyme. 
 
 Digestion in the Stomach 
 The pepsin dissolves and changes proteid food and prepares it 
 
 for the completion of the digestive process in the intestines. 
 
 (Meats, eggs, beans, peas, almonds, fish, bread, oatmeal, 
 
 cheese, lentils, nuts.) 
 Rennin changes milk to casein. Before milk can be digested by the 
 
 gastric juices it must go through the process of coagulation. 
 Lipase is capable of decomposing fats, It prepares the oils and 
 
 fats for absorption. 
 When food enters the stomach it is alkaline in nature. Hydro- 
 chloric acid, coming in contact w ith it, changes it into an acid 
 
 state. 
 Hydrochloric acid exerts, some slight action on sugars. It also 
 
 is a powerful antiseptic for it destroys certain bacteria. 
 
 Functions of the Stomach 
 
 It acts as a reservoir for the food. 
 
 It is the most important digestive organ. 
 
 In it the proteids and albuminoids are changed through the addi- 
 tion and action of the gastric juice, so that they become ab- 
 sorbable in the intestines. 
 
 Certain kinds of foodstuffs are absorbed directly from the stom- 
 ach (alkaloids, salts, water, fruit juices) and a small amciinl 
 of soluble proteids. 
 
36 SYLLABUS ON HEALTH 
 
 It has an antiseptic function. 
 
 It liquefies and grinds the food, avoidino^ irritation and mere or 
 less injury in the intestines. 
 
 The Small Intestine 
 Through the pyloric opening the food passes from the stomach 
 
 into the small intestine. 
 The small intestine is a fleshy winding tube about 20 feet in length 
 
 and one and one-half inches in diameter. 
 The process of digestion of food is continued and finished in the 
 
 small intestine, and from here it is absorbed by the blood. 
 It has, like the stomach, four coats. 
 
 The inner coast is thickly set with villi and secreting gb.nds. 
 The submucous or second coat is rich in lymphatics and has an 
 
 abundant blood supply. 
 The fibers of the muscular or third coal are partly longitudinal 
 
 and partly circular. 
 The serous coat or outer covering is continuous with the lining of 
 
 the peritoneum. 
 The nervous control of the small intestine is furnished by the 
 
 sympathetic nervous system. 
 
 Digestion in the Small Intestine 
 
 The chyme or the product of the digestive process of the stom- 
 ach is acid as it enters the intestines, but it is changed to an 
 alkaline condition by the secretion of the bile and pancreatic 
 juice. 
 
 The gall bladder is the storehouse of the bile which is produced 
 by the liver. 
 
 When needed the bile is discharged from the gall-bladder through 
 the common bile duct into the upper part of the small intes- 
 tine (duodenum). 
 
 The bile is an important agent to digestion. 
 
 a. It aids in rendering alkaline, the intestinal juice. 
 /'. It emulsifies fat. 
 
 c. It forms soap and promotes the absorption of fats. 
 
 d. It promotes the al)sorption of fats by stimulation of the 
 
 the intestinal villi. 
 
 e. It produces intestinal peristalsis. 
 
 The pancreas is a gland situated below and near the stomach. It 
 produces the pancreatic juice. 
 
 The pancreatic juice is poured out and mixed with the bile in 
 the upper portion of the small intestine. The presence of 
 hydrochloric acid in the chyme ( partly digested food ) com- 
 ing from the stomach causes the pancreatic juice to flow intO' 
 
SYLLABUS ON HEALTH 37 
 
 the intestine. It acts on the foods ah'eady acted on in the 
 stomach. It is the most important digestive juice and con- 
 tains three enzymes which finish the act of digesting pro- 
 teins, starches, and fats. An enzyme is an organic substance 
 which is capable of changing other substances in most cases, 
 by adding water. The foodstuffs taken in must undergo 
 several changes before they are ready to serve their many 
 functions such as providing material for growth, repairing 
 worn out tissues, furnishing heat and energy to work. 
 
 The muscular coat of the small intestine continually contracts 
 and relaxes. By so doing the contents of the intestines are 
 squeezed along. 
 
 This action is called peristalsis. The circular fibers at a definite 
 place contract, making the ring narrower. These fibers then 
 relax, but other fibers nearby contract. A constant wave-like 
 motion is maintained by this process. At the same time the 
 longitudinal fibers contract, making the gut smaller, to relax 
 again to their normal size. This combined action of con- 
 traction and relaxation of the circular and longitudinal mus- 
 cle fibers produces a most favorable condition for the squeez- 
 ing of the food remnants through the long winding trail of 
 the intestines. 
 
 By the action of the bile and certain substances contained in the 
 intestinal and pancreatic juices the fat is made into a white 
 and milky fluid, termed chyle. 
 
 The chyle holds in solution the digestible portions of the food. 
 
 This completes the process of digestion. The food is now ready 
 to be carried to all parts of the body. This is accomplished 
 by the process called absorption. 
 
 Absorption 
 
 Absorption is the process by which the digested liquefied food 
 is conveyed directly or indirectly into the circulating blood. 
 
 The largest amount of absorption takes place from the small in- 
 testine. There is less absorption from the stomach and large 
 intestine. 
 
 Absorption is accomplished by two avenues, — (a) the minute 
 blood vessels called capillaries connected with the stomach 
 and intestines; (b) lacteals. 
 
 Capillaries — 
 
 A very extensive system of blood vessels is connected with the 
 villi and other parts of the mucous or inner coat of the small 
 intestine and stomach. 
 
38 SYLLABUS ON HEALTH 
 
 During digestion the villi dip into the canal and take up the di- 
 gested food, giving it to these blood vessels to be taken up 
 by the blood. 
 
 The minute blood vessels form veins, and these veins emi)tv the 
 blood with the collected food into the portal vein. 
 
 The portal vein carries the blood to 'he liver, dividing in smaller 
 t)ranches. Certain changes take place in the food while pass- 
 ing through the liver. 
 
 The divisions of the veins unite again, the blood goes via hepatic 
 vein into the lower vena cava ?.nd enters the regular circu- 
 lation. 
 
 Lacteals — 
 
 Alongside of the small blood vessels in the small intestine is an- 
 other peculiar set of vessels called lacteals. 
 
 They have their beginnings in the little villi and al:)Sorl) mostlv 
 fatty products (chyle j. 
 
 The lacteals derive their name from their milky white appear- 
 ance. 
 
 By a system of uniting, the smaller vessels form a few larger ones. 
 
 This process is continued until one tube is formed, the thoracic 
 duct. 
 
 The thoracic duct passes upward through the thorax or chest and 
 empties its contents into the internal jugular and stibclavian 
 veins. These veins empty their contents into the heart to be 
 sent out with the pure blood to feed all parts of the body. 
 
 The Large Intestine 
 
 The large intestine is the continuation of the small intestine. 
 
 It is about five feet in length. Its diameter is much greater than 
 that of the small intestine. 
 
 It also has four coats, the mucous, submucous, muscular and se- 
 rous. 
 
 The mucous coat has many glands, the secretion of which lubri- 
 cates the surface of the canal. 
 
 The large intestine is made up of three parts ; the caecum, a short 
 wide pouch ; the colon with the ascending, transverse, and 
 descending portion, and the sigmoid flexure. 
 
 Absorption takes place in the ascending colon. 
 
 It is the main office of the large intestine to receive the indigesti- 
 ble residue of the food and in time to expel it from the body. 
 
 Assimilation of Food 
 The food which has been eaten, digested and absorbed by the 
 blood is now ready to serve its many purposes. 
 
SVI^IvABUS OX HEALTH 39 
 
 But that cannot be done while the nutritive material is held in the 
 
 confines of the blood vessels. 
 It must now be brought in contact wiih the tissues, to enable them 
 
 to select from the material such substances as are needed to 
 
 meet their particular demand. 
 This takes place in the smallest and minutest blood vessels (cap- 
 illaries), the walls of which are very thin. 
 By a physical process called osmosis some of the constituents of 
 
 of the blood (lymph), containing the nutrient material, pass 
 
 through these thin walls. 
 They are received by the tissue spaces where contact with the 
 
 tissue cells is established. 
 The tissue cells are now enabled to make their selection. 
 
 a. Some may need more material for growth. For this the 
 
 muscles, nerves, bones and the connecting tissues 
 select different substances. The substance needed 
 for growth and repair of tissue is derived mainly 
 from proteid food. 
 
 b. Some cells may need repairing. A constant wearing and 
 
 breaking down of tissue goes on in the living body. 
 The material for repair or replacement of wornour 
 tissue is furnished by the proteid food we eat. 
 
 c. Some have to be supplied with energy needed for work. 
 
 Bread, potatoes, rice, sugar, so-called carbohydrates, 
 furnish the energy-producing material. 
 
 d. The body may be compared with an engine at work. 
 
 Fuel in the form of oil, wood, or coal must be put 
 into the fire box, ignited and with oxygen added 
 through the draft these substances burn and supply 
 the heat to keep the engine at work. The same is 
 true with the human machine. Fats such as butter, 
 lard, fat of meat, nuts, oil and oxygen furnish the 
 heat-producing elements for the human machine. 
 
 Hygiene of the Digestive Tract 
 
 Food should be clean and well prepared. It must contain all the 
 elements which are needed for groAvth, repair and animal 
 function. 
 
 Do not eat unripe or decomposed fruit. 
 
 Keep fingers put of the mouth. 
 'Use private drinking cup. 
 
 Keep teeth clean by brushing. 
 
 Have dentist look after teeth and keep them in good healthy con- 
 dition. 
 
40 SYLLABUS ON HEALTH 
 
 Unclean and decaying teeth cause bacteria to be mixed with the 
 food. This may disturb the digestion in the stomach. 
 
 Keep the mouth clean, rinse it daily. 
 
 Chew food well and eat slowly ; by so doing a favorable condition 
 is produced for its digestion. Saliva has a good chance to 
 mix with it. The food particles are completely broken up, so 
 that all the nutriment can be derived from it. 
 
 The stomach is not prepared to break imperfectly chewed food. 
 
 Fast eaters suffer from indigestion. 
 
 Eat moderately. 
 
 Rapid eaters usually overeat. 
 
 Gluttony is a bad habit. It causes discomfort and may result in 
 serious illness. 
 
 Do not eat too much meat. 
 
 A dry and coated tongue due to indigestion or constipation takes 
 away the taste of food and with it the enjoyment of eating. 
 
 Eat regularly. Eating between meals overtaxes the stomach. 
 
 The stomach, like every organ, needs an occasional rest. 
 
 Eat freely of fruits and vegetables. They are easily digested and 
 form the bulky contents of the alimentary canal. They favor 
 the peristaltic action of the stomach and intestines, avoiding 
 constipation. They produce a healthy state of the intestinal 
 mucous membrane. 
 
 Exercise, except immediately after eating, stimulates digestion 
 Trunk bending causes the bile and other juices to flow freely. 
 
 Do not exercise immediately after eating, because after a meal 
 blood is needed to furnish the secretion of the glands in the 
 digestive apparatus. Exercise on the other hand draws the 
 blood to the active muscles. Th-jt is the reason why exercise 
 immediately after eating is not wise. 
 
 Without the digestive juices there is no digestion and when the 
 blood is drawn away from the abdomen it cannot supply the 
 needed digestive juices. 
 
 For the same reason do not bathe immediately after eating. Bath- 
 ing draws the blood to the skin. 
 
 The amount of food eaten should be in proportion to the work 
 which has been or is to be accomplished. 
 
 Do not eat when fatigued from phvsical work or brain work. 
 When fatigued the organs are in no condition to respond to. 
 the duty which is imposed upon them. In such. cases rest be- 
 fore eating. 
 
 Drink plenty of fresh water every day. About two quarts a day. 
 Some people err in this respect and the body becomes caked 
 for lack of fluid in the svstem. 
 
SYLI.ABUS ON HEALTH 4I 
 
 Occasionally drink hot water ; it regulates the stomach and stimu- 
 lates bowel movement. 
 
 Erect posture has a strong influence upon digestion. 
 
 Do not wear tight belts or corsets. They interfere with the nor- 
 mal action of the stomach, liver, and intestines. 
 
 During the meal time be happy. A happy disposition and laugh- 
 ter stimulate a free flow of all digestive juices and affect the 
 muscles of the diaphragm and the abdominal wall. 
 
 Anger and a sullen disposition check the digestive secretions. 
 
 Refrain from worry, envy, jealousy, over-responsibility and other 
 undesirable mental states. They derange the nutritive pro- 
 cesses. 
 
 Eyestrain interferes with digestion. Remove the cause l^y wear- 
 ing suitable spectacles, or by not reading books printed with 
 small type, or by reading only with light over the left shoul- 
 der. 
 
 How Disease Germs Spread 
 
 Disease germs may lurk in water, miik, food, or in dust on cloth- 
 ing, books, or things that people handle. 
 
 The germ must. come, however, from a person or an animal al- 
 ready infected with that particular disease. 
 
 Disease germs may spread like wildhre, because the sick person 
 may be going about among well people, sowing the germs, not 
 realizing what he is doing. Measles are most catching, when 
 the child is just beginning to be sick, and seems only to have 
 a cold in the head. People may recover from diphtheria 
 and typhoid fever and yet cany around the germs of the 
 disease, which have continued to live and grow in their bo- 
 dies. Then there are people known as "carriers," who, al- 
 though the disease germs seem to have no effect on their sys- 
 tem, still carry the growing, living germs wherever they go to 
 infect others. 
 
 Germs gradually die, if allowed to stand quietly in sun and air. 
 They may survive for a time in drinking water, on the fin- 
 gers, on the edge of drinking cups, or on towels, but their 
 number is always growing less (except in milk). In order 
 to be communicable the germs nmst be carried quickly from 
 one person to another. There ore three principal ways that 
 this may be done : fingers, food, flies — the three F's of sani- 
 tation. 
 
 Fingers may mean contact or spreading germs by touching things. 
 
42 SYI,I,ABUS ON HEALTH 
 
 Sneezing or coughing in people's faces may also spread germs 
 directly. 
 
 Food spreads germs to people when it is infected, and as the 
 germs are invisible, it is extremely important that we drink 
 only water and milk that have been analyzed and vouched 
 for by the city, and that all uncooked foods be thoroughly 
 washed and cleaned. Cooking kills germs. 
 
 Insects and especially flies are the most dangerous carriers of 
 disease germs. They pick up infected material on their legs 
 and bodies and distribute germs on everything they touch. 
 Yellow fever is carried from person to person by a certain 
 variety of mosquitoes. We should all do our utmost to ex- 
 terminate flies and mosquitoes. 
 
 Dogs, cats, rats carry germs. Rabies, a most terrible disease, is 
 contracted from the bite of a mad dog. The bubonic plague 
 is spread by rats and fleas. 
 
 The Microbe and Disease 
 
 Some of the commonest communicable diseases are : 
 Diphtheria 
 Scarlet fever 
 Measles 
 
 Whooping cough 
 Tuberculosis 
 Colds 
 The above diseases are communicated by the germs of the dis- 
 ease being taken into the mouth through water, food, or 
 some article touched by the lips. 
 The most remarkable discovery made in modern times has been 
 the art of sanitation, or the art of protecting man from the 
 many diseases that start in this way. 
 It was Louis Pasteur who first gave us the idea of microbes or 
 germs. He discovered tiny living organisms in the tissues 
 through the use of his microscope. These microbes or germs 
 (as they are called), if taken ini.o the body, grow and multi- 
 ply very much as mold grows on jelly and this poisons the 
 tissues of the body and causes us to feel dull and heavy, gives 
 us a headache, and makes us grow hot and feverish. 
 There are a great many different kinds of microbes, some of 
 which play an important part in the betterment of the world. 
 Others are dangerous microbes 2.nd cause the diseases men- 
 tioned above. Some microbes or germs turn milk sour, others 
 turn jelly moldy, others cause meat to decay. It is a gemi 
 which makes certain kinds of cheese taste as they do. 
 
SYI,I,ABUS ON HEALTH 43 
 
 Some microbes are little animals, and some are little plants. The 
 microbe which causes malaria is an animal. The yeast, which 
 makes our bread, is a plant microbe. 
 
 '1 he most iniportant of all the microbes are a group called bac- 
 . tena. 1 iiey are so small that four hundred million of them 
 could be packed in a grain of gianulated sugar. They look 
 like tmy rods or dots, or mmute sausages, or corkscrews. 
 
 Bacteria grow very fast, when they have plenty of food, and 
 when one bacterium grows to a certain size, it simply splits in 
 half, making two. This may happen every twenty minutes 
 and you can figure out for yourself, how many bacteria can 
 grow in ten or twelve hours. 
 
 Bacteriologists in their laboratories cultivate all sorts of bacteria. 
 They do it in rows of glass test-tubes filled with jelly. On 
 top of the jelly they cultivate the germ or bacteria. 
 
 When the bacteriologist wishes to plant a new garden of bacteria, 
 he simply carries a tiny bit over from one garden to the 
 next on the point of a fine wire. 
 
 By growing bacteria in different kinds of fluid or jelly he can 
 study their action on proteins, sugars, and other substances. 
 
 When the bacteriologist wishes to find out if there are germs in 
 milk or water, or any substance, he mixes some of the milk 
 with a melted jelly containing food which the microbes can 
 eat. He then keeps this at a certain temperature favorable 
 to germ life. Soon the microbes begin to grow and multiply. 
 Then he can begin to study them. 
 
 Insect Enemies 
 
 The germs of some diseases are carried by insects on their feet 
 or their proboscides, from which they may be deposited on 
 the food which we eat, or directly into the blood by a bite. 
 
 The "black death" which swept over Europe in the fourteenth 
 century was spread in this way; and our own bubonic 
 plagues are caused by the bites of fleas, who take the germs 
 from infected rats. 
 
 The dread disease typhus fever, sometimes called ship or camp 
 fever, is the result of a germ carried from person to person 
 by the bite of the loathsome louse. 
 
 The insect which we must be most wary of is the common fly. 
 A fly carries, on the average, from fourteen thousand to over 
 a million microbes, depending upon the filth in which the fly 
 lives and breeds. 
 
 In our Spanish War one out of every twenty-five of our soldiers 
 had typhoid fever, and it was found that the fly was the 
 cause of the spread of the disease. 
 
44 SYLLABUS ON HEALTH 
 
 It has been found that summer complaint, from which disease 
 many babies lose their lives, is also the result of germs car- 
 ried by flies. 
 
 Flies, therefore, are not only a nuisance but a real danger to 
 health ; and we should protect ourselves against them by anti- 
 fly campaigns, screening the windows, "swatting the fly," 
 and by eft'ective methods for preventing their breeding. 
 
 As the flies' favorite breeding place is manure and decaying rub- 
 bish, we can control the development of flies by cleaning up 
 the rubbish, and by keeping the manure in the stable in dark 
 tight covered bins, disinfected with borax. 
 
 Trapping flies is also an important measure of control. Fly traps 
 and fly paper may be effectively used. 
 
 It was once thought that malaria was caused by a gas that rose 
 from marshes, or from earth that had been recently turned 
 over. But it is now known that malaria is due to a germ, 
 from the bite of a mosquito. Of course, as the mosquitoes 
 come from marshes and stagnant water, the mystery of the 
 gas theory is explained. 
 
 The way to control the breeding of mosquitoes is to drain all 
 channels of sluggish water, empty all barrels, pails, tin cans, 
 or water containers. Where this cannot be done, pour a little 
 kerosene on top of the water every two weeks. The oil 
 spreads out in a thin layer on the surface and kills the larvae 
 or wigglers, when they come up to breathe. 
 
 It is not a bad idea for each classroom to organize a sanitary 
 squad, to war on both flies and mosquitoes. Such a squad 
 can do a real service for the community and for their own 
 health. 
 
 (See also "First Aid" on Pages 51-54.) 
 
 SIXTH YEAR— A GRADE 
 
 Health inspection each morning. Refer to the directions un- 
 der "Morning Health Inspection" on Page 7. 
 
 Hygiene instruction by chairman or teache^. 
 
 The Hygiene of the Teeth 
 
 Our first teeth begin to grow when we are four months old. 
 
 At the end of the second year we usually have all of our first 
 teeth, twenty in all. 
 
 At six years of age these teeth begin to come out and are re- 
 placed by the second or permanent set. 
 
SYLLABUS ON HEALTH 45 
 
 By the time we are twelve years of age we generally have all of 
 
 our second teeth. 
 The last teeth to grow are the four v/isdom teeth and they appear 
 
 between the ages of 17 and 25. 
 
 We have four kinds of teeth — 
 
 4 sharp cutting teeth called incisors in the front of each 
 
 jaw. 
 6 molars or flat grinding teeth at the back of each jaw. 
 2 cuspids. 
 4 bicuspids (partly for cuttmg) at the sides of each jaw. 
 
 The part of a tooth above the gum is called the crown and that 
 underneath the gum the root. 
 
 The greater part of the tooth is made up of a hard strong sub- 
 stance called dentine. 
 
 On the crown this is covered with a still harder layer of enamel. 
 
 On the root the tooth is covered with cement. 
 
 Inside the tooth or dentine is a soft mass of pulp containing 
 nerves and blood vessels. 
 
 When particles of food are left between the teeth they decay 
 and the chemicals produced by microbes eat the enamel and 
 gradually destroy it. 
 
 Pyorrhea is a disease of the gums caused by a different kind of 
 microbe. These loosen the teeth so that they fall out. 
 
 Neglect of teeth produces all sorts of trouble. First there is the 
 unpleasant odor from decaying teeth ; second, when the tooth 
 decays, it becomes sensitive to heat, cold, sweet and hard sub- 
 stances, with the consequence that the chewing of food is 
 neglected and food reaches the stomach in an indigestible 
 condition ; third, the microbes themselves get into the blood 
 and cause poisons which make the worst kind of sickness, 
 as, for instance, rheumatism and heart disease. 
 
 Chewing hard food such as crusts of bread is good for the teeth, 
 but one should never crack nuts with the teeth, because the 
 enamel is brittle and will chip off rather easily. 
 
 The most important item in keeping the teeth sound is the tooth- 
 brush. The teeth should be brushed after each meal. Once 
 a day dentifrice should be used, the other times plain water 
 will do. Vinegar may be used to take the place of tooth 
 powder or tooth paste. 
 
 It is necessary to know how to brush the teeth. Here is the rule. 
 Three to five minutes are needed ; first, go over the back and 
 front of the teeth in both jaws; second, brush the crowns 
 or top of the teeth ; third, the gums must be cleaned ; fourth, 
 between the tonmie and the teeth at the sides of the mouth 
 
4^ SYLIvABUS ON HEALTH 
 
 must be cleaned. Press the toothbrush against the teeth 
 and then brush with a rotary motion (scrubbing). After 
 this rinse the mouth, forcing warm water violently between 
 the teeth and around the gums. Then it may be necessary to 
 use dental floss to remove particles that have wedged them- 
 selves between the teeth. 
 We should visit the dentist at least twice a year for inspection. 
 He will remove the tartar and take care of the teeth that 
 threaten decay. Then he can tell us if our teeth fit right. 
 Yes, sometimes teeth are crowded together so that they do 
 not meet properly when the two jaws are brought together. 
 In this case we cannot chew our food properly. The dentist 
 can straighten these teeth if we go to him while young boys 
 and eirls. 
 
 The Circulatory System 
 
 The Blood 
 
 It is absolute]}' essential to life and nnist flow constantly through 
 
 the body. 
 It brings nourishment and fresh air ( oxygen ) to all parts of the 
 
 body. 
 It collects and carries away waste matter. 
 In case of an injury the blood contains the substances needed fcr 
 
 repair and brings it to the part in need. 
 The blood has in it a substance which destroys disease germs. 
 The blood passes constantly through the circulatory system from 
 
 the heart otitward through the arteries and returns through 
 
 the veins- back to the heart. 
 The outgoing blood is red, the returning ])lood is purplish ( im- 
 pure). 
 The blood is composed of red and white corpuscles and a watery 
 
 liquid (serum). 
 The red blood corpuscles carry the oxygen to the body tissues. 
 The white blood corpuscles contain the substance, which destroys 
 
 disease germs. 
 The serum carries the nourishment absorbed from the food to the 
 
 tissues and returns with the waste matter. 
 Keep blood in good condition by good nourishment, fresh air, 
 
 rest, pure water, etc. ; also by keeping the skin in healthy 
 
 functioning condition, through exercise and bathing. 
 Poor and insufficient nourishment impoverishes the blood. 
 Impoverished blood and that loaded V\?ith poisons and unhealthful 
 
 things will tend to lower the health. 
 
SYLLABUS ON HEALTH 4/ 
 
 The Heart 
 The heart is hkened to a pump, which constantly forces the blood 
 
 through the blood vessels. 
 The human heart is about the size of a fist. 
 It is situated in the upper left portion of the chest. 
 It consists of four chambers : 
 
 a. the right auricle 
 
 b. the right ventricle 
 
 c. the leit auricle 
 
 d. the left ventricle 
 
 The outlet of each one of these chamljers has a protecting valve, 
 preventing the blood from flowing back. 
 
 a. The right auricle has a "tricuspid" valve. 
 
 h. The right and left ventricles each have a "semilunar" 
 
 valve. 
 c. The left auricle has the "mitral" valve. 
 
 The heart is a muscle with the power to contract and to return 
 to its normal size. 
 
 The chambers in turn contract and force the blood out of one 
 cavity into another chamber or blood vessel as the case 
 may be — 
 
 In this order : The venous blood enters the right auricle, when 
 filled it contracts and forces the iilood into the right ventricle. 
 Upon contraction the blood is forced through the pulmonary 
 artery into the lungs to give off impure air (gases and water) 
 and to take up fresh air (oxygen). It then returns through 
 the pulmonary vein into the left auricle, which contracts 
 when filled, the blood entering into the left ventricle. From 
 here it is forced by the contraction of the left ventricle into 
 the aorta, starting on its journey through the body, to return 
 and to continue in the same way again. 
 
 The contractions of the heart and the closure of the valves cause 
 the heart-beat. 
 
 The heart beat can be heard by placing the ear against the left 
 side of the chest. 
 
 Average heart beat in baby 120-140 beats per minute, in adults 
 yz times per minute. 
 
 Exercise, excitement, fear, anger, and illness (fever) make the 
 heart beat faster. 
 
 Arteries 
 The arteries are tubes that take the blood from the heart. 
 These tubes are made up of three different coats, each one with a 
 different function. 
 
48 SYLLABUS ON HICALTH 
 
 The inner coat is smooth to allow the blood to pass on without 
 much friction. 
 
 The next coat is composed of muscular and elastic fibers. By 
 contracting it accelerates the flow of blood in the right direc- 
 tion. 
 
 The blood passing through the arteries does so in spurts. It is 
 pushed on by heart beats. 
 
 The heart beat is felt on dififerent i)arts of the body where the 
 arteries are close to the surface. This is callea "pulse." 
 
 The arteries form a system. The large artery (aorta) divides, 
 one branch going up to the head, the other starting down- 
 ward. At intervals these branches divide again, each division 
 forming subdivisions and the subdivisions forming many 
 branches. The arteries in this Vv'ay become more numerous 
 but smaller in size until they are so small that they cannot 
 be detected with the naked eye. 
 
 The small blood vessels are called capillaries ( hairlike j. 
 
 Tobacco, alcohol and old age cause the arteries to lose their elas- 
 ticity. 
 
 The arteries become brittle, do not push the blood along and 
 often rupture. This is especially true when the heart beat 
 is fast as under undue excitement. 
 
 Right living and the abstinence from tobacco and alcohol will 
 influence greatly the healthy condition of the arteries. 
 
 One is as old as one's arteries. 
 
 If an artery is cut, the blood spurts out in jerks as the heart push- 
 es it on. 
 
 In such a case apply a tourniquet between the wound and the 
 heart to stop loss of blood. 
 
 Xhe Capillaries 
 
 The capillaries are the minute blood vessels. They are the con- 
 necting link between the arteries and veins. 
 
 In the capillaries the blood gives ofit" the oxygen and nourishment 
 to the cells. It also collects here the accumulated waste 
 matter and carries it into the veins. 
 
 The capillary net work is present everywhere in the body. 
 
 The Veinr, 
 
 The veins are the tubes that carry the blood back to the heart. 
 
 The veins have valves at certain intervals compelling the blood 
 to go in one direction, preventing it from flowing backward. 
 
 The veins carry the blood which has been deprived of the oxygen 
 and nutriment and which has in uirn taken up the waste mat- 
 ter collected on its path. 
 
SYLLABUS ON HEALTH 49 
 
 The structure of the vein consists of ihree coats, the inner, middle 
 and outer coat. 
 
 On its passage to the heart the veins take up the contents of the 
 lymphatics, containing the food, which has been absorbed. 
 
 Should a vein be severed by an accidental cut, apply tourniquet 
 beyond the seat of the injury. 
 
 The venous system begins in small vessels which are gathered in- 
 to larger trunks. This process is continued until they ter- 
 minate in the superior and inferior vense cavas entering the 
 heart. 
 
 Growth and Development 
 
 After a child is born it is weak and helpless, wholly dependent 
 upon its parents. Then slowly day by day, week by week, 
 and month by month it grows in size, weight, strength and in- 
 telligence. It learns to creep, then walk, to coo and then to 
 speak and finally gains possession of all the powers of full 
 maturity. 
 
 At birth, as a rule, the baby weighs six to nine pounds, and is 
 less than twenty inches long. By the end of the first six 
 months the weight has doubled. By the fifth year he weighs 
 an average of forty younds, by the tenth year sixty and by the 
 fifteenth year one hundred pounds. The growth is rapid at 
 first, but the per cent, of increase grows less ana less as a per- 
 son grows older. 
 
 During all this time a person grows in size, he develops in ability 
 to think and to do things. It is the place of education to train 
 .children and make them grow into useful man or woman- 
 hood. 
 
 For the first twenty or thirty years of life, the child and the 
 young man or woman grows bigger and stronger physically 
 and mentally. 
 
 From thirty to fifty years, the man or woman is in the full prime 
 of life and vigor. At fifty the body begins to decline gradu- 
 ally, finally old age comes on. 
 
 Poor food, overwork, loss of sleep and rest, bad habits, lack of 
 fresh air, sunshine, exercise and overstudy interfere with 
 normal growth and development. 
 
 Smoking also has a detrimental efifect upon growth. 
 
50 SYLLABUS ON HEALTH 
 
 Healthful habits are particularly important in youth, because it 
 is during this period that the strength and beauty of the 
 mature body are determined. The forming of habits of con- 
 duct is also important at this time, because the habits estab- 
 lished in youth remain with one during a lifetime. 
 
 Character Building 
 
 Train yourself in obedience, punctuality and promptness. 
 
 Be orderly in the home, in school and on the street. 
 
 Be honest to yourself and to others. 
 
 Be truthful at work ; at play ; in speech and action. 
 
 Co-operate willingly at home and in school. 
 
 Cultivate friendliness, sympathy and loyalty. 
 
 Develop courage and bear pain with fortitude. 
 
 Show gratitude and return kindness. 
 
 Keep appointments and promises. Better not to promise, than 
 
 not to keep. 
 Be patriotic. Live rightly. 
 
 (See also "First Aid" on Pages 51-54.) 
 
51 
 
 First Aid 
 
 In introducing here a few important directions on "First 
 Aid" it is intended that the pupils of the fifth and sixth grades 
 be taught in the regular hygiene period after the completion of 
 the outlined course the following high points in "first aid," so that 
 they may be prepared to give immediate help in case of accident. 
 
 A knowledge of "first aid" has frequently been used by young 
 children in giving assistance and relief to injured people. There 
 are authentic cases on record of children saving a parent's life by 
 using the tourniquet efifectively. 
 
 First aid is the practice of giving immediate help to an in- 
 jured person on the scene of an accident before a doctor arrives. 
 
 Important Things in First Aid 
 
 Send for a doctor. 
 
 Keep cool. 
 
 If no older person be present, take charge of the situation. 
 
 Gently but firmly remove the patient, if possible, to a quiet, 
 
 airy place with moderate temperature. 
 Place patient in comfortable position, preferably on back. 
 Give patient lots of fresh air. Loosen clothing. 
 Keep crowd away. 
 
 If clothing covers wound, carefully cut the clothing in the 
 seam. 
 
 Dress all wounds as quickly as possible. 
 
 If bleeding occurs stop it before the wound is dressed. 
 
 If patient be unconscious, watch him carefully. 
 
 Shock or Collapse 
 
 Shock is common after serious injury. The signs of shock 
 are a cool, clammy skin, vomiting, weak, rapid pulse, irregular 
 breathing, half-opened eyelids and dullness of mind, and the skin 
 is of gray or greenish hue. 
 
 Treatment — Send for a doctor. Place patient in a warm bed 
 or wrap him in coats or blankets. Keep head low. Remove 
 clothing at once, cutting it to save delay. Bandage wounds and 
 broken bones. Apply heat to heart and stomach as well as inside 
 
52 SYLLABUS OX HEALTH 
 
 of legs and arms. Do not apply heac to the head. Give hot drinks 
 unless skull is fractured or there is concussion of the brain or 
 severe bleeding. Hot water, tea, or milk are good, or one-half 
 teaspoonful aromatic spirits of ammonia in half a cup of water 
 every fifteen minutes. No intoxicants. Cracked ice in patient's 
 mouth relieves vomiting. 
 
 Bleeding 
 
 Arterial — Arterial bleeding is very dangerous and may cause 
 death in a few minutes. Arterial blood is bright red — scarlet — 
 spurting. It flows away from the heart. 
 
 Venous — Venous blood is dark red and flows toward the 
 heart. 
 
 Capillary — Capillary blood is red, bright or dark. Slowly 
 oozes out. 
 
 Treatment — Send for a doctor. Have patient lie on back. 
 Elevate wounded part. In every form of bleeding keep patient 
 warm by artificial heat — hot-water bags, extra coats, etc. Cut 
 away clothing to expose wound. Apply pressure and bind wound 
 with clean cloths or dry gauze bandage. When bleeding stops 
 give hot drinks and carefully loosen bandage. Cold water or ice 
 often stops bleeding — hot water encourages it. 
 
 To control arterial bleeding apply pressure directly on the 
 wound with several thicknesses of gauze. Then apply pressure 
 a short distance above the spurting point between the wound and 
 the heart, using a tourniquet. A tourniquet can be made from a 
 cord or rubber band, or suspenders, a knotted handkerchief, etc. 
 It is placed around the injured part between the wovnid and the 
 heart with the knot directly over the artery and then twisted with 
 a pencil or piece of wood, etc., until it tightens so that the flow of 
 blood is stopped. Every ten minutes the tourniquet must be 
 loosened and a little blood allowed to flow, then tightened up 
 again ; this prevents mortification setting in. For cuts on the 
 hand or fingers, bind and raise the injured arm above head. Apply 
 slight pressure at wrists. 
 
 Bleeding from the Nose 
 
 Apply cold cloths or cracked ice over nose and at back of 
 neck. Drop head forward slightly. Pinch nostrils together. If 
 bleeding is persistent, push small pieces of cotton into the nostrils 
 with a pencil, making a tight plug. Keep this in several hours if 
 necessarv. 
 
FIRST ATI) 53 
 
 fain till (J 
 
 A mild form of shock. Lay palient on the floor or couch, 
 lower head, keeping limbs elevated; apply warmth to body. Give 
 lots of fresh air, loosen clothing. Give one-half teaspoonful aro- 
 matic spirits of ammonia, in half glass of water. Use smelling 
 salts. 
 
 Wounds 
 
 Send for doctor. Place patient in comfortable position. Stop 
 bleeding. Cleanse with warm water and bandage. Tincture of 
 iodine is useful to prevent infection. Swab ordinary wounds 
 gently with a solution of iodine on gauze or cotton as soon as 
 possible. 
 
 Bruises 
 Apply surgically clean gauze or cloth dipped in hot water 
 to the wound. In severe cases involving fainting, apply warm 
 blankets, etc. Give hot drinks, preferably coffee. No intoxicants. 
 
 Poisons 
 
 Send for a doctor. Give milk, white of an egg, or oils to 
 cause vomiting. 
 
 Snake Bite — Tear open clothing to expose wound quickly. 
 Draw a handkerchief or rope around the limb above the wound 
 just tight enough to stop circulation. A very. successful plan is 
 to suck the wound to extract the poison. This should not be done 
 by any one suffering from sore mouth or abrasions of any sort in 
 the mouth. Care should be taken not to swallow the poison. 
 
 Stings of ordinary insects, spiders, moscjuitoes, bees, etc., 
 should be wet with a solution of table salt or ammonia. Cold 
 water, alcohol, or common mud is also good. 
 
 Broken Bones 
 
 Treatment — Place patient in comfortable position supporting 
 the injured part upon a pillow, etc. 
 
 Handle fractured limb as tenderly as possible. Do not at- 
 tempt to set bone. If necessary to move the patient, first bind the 
 fracture to prevent the bones from tearing more of the flesh. If 
 the broken bone comes through the flesh (compound fracture), 
 try first to stop the flow of blood. Apply a splint, using an um- 
 brella, long stick, etc, and wait for doctor. 
 
 Burns or Scalds 
 Cover slightly burned or scalded spots with pieces of lint 
 or clean cloth dipped in a baking soda solution (one teaspoonful 
 to one pint of water) ; cover this witli absorbent cotton and band- 
 
54 SYLLABUS ON HEALTii 
 
 age. In severe cases saturate cloth with fresh salad oil, ohve oil. 
 sweet oil, or vaseline and apply to burn. Linseed oil and lime 
 water are very useful in emergencies. Lacking oils, starch, flour 
 or talcum powder are good. Cover the whole area with a layer of 
 absorbent cotton and bandage. 
 
55 
 
 Hygiene of the Class Room 
 
 ' General instructions to teachers : 
 
 A 
 I. Seating ; 
 
 Pupils should be seated with regard to the following 
 points. 
 
 1. Height — Seats should be adjusted so that pu- 
 
 pils can sit with hips well back, thighs 
 resting on seat, feet flat on the floor. 
 
 2. Pupils should be watched for defective vision 
 
 and hearing and placed at a proper dis- 
 tance from blackboard and teacher's desk. 
 
 3. Light should fall from the left and from be- 
 
 hind. 
 
 II. Temperature : 
 
 Classroom temperature should be maintained between 
 65 degrees and 68 degrees. 
 
 III. Ventilation : 
 
 Windows should be opened from top and bottom after 
 every class period, during two-minute drills, regu- 
 lar gymnastic play, and singing periods. Except 
 as noted, windows should be closed when the 
 forced ventilation is in operation. Drafts must 
 be avoided. 
 
 IV. Order and cleanliness of room : 
 
 Children should be urged to take pride in the order and 
 cleanliness of their desks and classrooms. 
 
 V. Leaving the room : 
 
 Pupils should not be restrained from leaving the room 
 to go to the toilet. If the teacher suspects that a 
 pupil is abusing the privilege, appropriate mea- 
 sures may be taken subsequently. 
 
 B 
 
 Symptoms of Illness in Children 
 Children showing any of the following symptoms should be 
 
56 
 
 s^•l-LAP.Us ON iiivA];i'ii 
 
 taken from the class immediately and sent to the nurse for special 
 examination or sent home to parents with a written explanation : 
 
 General Symptoms 
 
 1. Drowsiness 
 
 2. Cheeks flushed or pallid 
 
 3. Fever 
 
 4. Chills 
 
 5. Vomiting 
 
 6. Cough. 
 Local 
 
 1. Pain 
 
 2. Eruptions, rashes, itching, irritation of skin 
 
 3. Red eyes 
 
 4. Running ears, deafness 
 
 5. Mouth breathing 
 
 6. Sore throat 
 
 7. Swelling in the neck.