. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., THE In Fig. 83 arc seen all the glands of one side, in their pro-per situation. 1. The parotid gland. 2. Its duct. 3. Thesubmaxillary gland. 4. Its duct. 5. The sublin
. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., THE In Fig. 83 arc seen all the glands of one side, in their pro-per situation. 1. The parotid gland. 2. Its duct. 3. Thesubmaxillary gland. 4. Its duct. 5. The sublingual gland. Mastication.—A glance at the anatomical structure of theteeth is alone sufficient to impress the close observer of theteachings of natural history with the importance of eatingslowly and chewing deliberately. Fig. 84 exhibits a lateral view of all the teeth, in situ. Thefront incisor, or cutting teeth, arc sharp on the edges, for the 124 H YDS OP ATHIO COOK-BOOK, The Masticatory Orpins—The Soft Palate—Deglutition. Fig. ARRANGEMENT OF THE TEETH. purpose of cutting or dividing the food into smaller portions ;the cuspid, or eye-tooth, which projects a very little beyondthe others, grasps more firmly the alimentary substance ; thebicuspid come next, having two prominences on their points,to break the alimentary substances into still finer particles;and, lastly, the molars, or grinders, with four or five promi-nences and depressions each, to reduce and comminute the foodto a homogcneal and pulpy mass. Deglutition.—Fig. 85 is a view of the mouth, showingparticularly the soft palate, tonsils, and tongue. 1. Anteriorarch of the soft palate. 2. Posterior arch. 3. Tonsils. 5. Communication between the mouth and The tongue. 7. Anterior or nervous papilla?. 8. and and lower turbinated bones dividing the nostrils into(10) chambf is. The soft palate is composed of muscular fibers inclosed inthe mucous membrane of the mouth, and forms a mov
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
