. First book in physiology and hygiene . yellow hair. And now with Autumns moonlit eves Its harvest-time has come;We pluck away the frosted leaves And bear the treasure home. There, when the snows about us drift, And Winter winds are hands the broken grain shall sift, And knead its meal of gold. Let vapid idlers loll in silk Around their costly board;Give us the bowl of samp and milk, By homespun beauty poured ! Whereer the wide old kitchen hearth Sends up its smoky curls,Who will not thank the kindly earth, And bless our farmer girls ! Then shame on all the proud and vain, Whose fol
. First book in physiology and hygiene . yellow hair. And now with Autumns moonlit eves Its harvest-time has come;We pluck away the frosted leaves And bear the treasure home. There, when the snows about us drift, And Winter winds are hands the broken grain shall sift, And knead its meal of gold. Let vapid idlers loll in silk Around their costly board;Give us the bowl of samp and milk, By homespun beauty poured ! Whereer the wide old kitchen hearth Sends up its smoky curls,Who will not thank the kindly earth, And bless our farmer girls ! Then shame on all the proud and vain, Whose folly laughs to scornThe blessing of our hardy grain, Our wealth of golden corn ! — 33 — Let earth withhold her goodly root, Let mildew blight the rye,Give to the worm the orchards fruit The wheat-field to the fly. But let the good old crop adorn The hills our fathers trod ;Still let us, for his golden corn, Send up our thanks to God ! —John Greenleaf Whittier. — 34 —XIIL—A PICTURE LESSON. Write a list of foods made from XIV.—WHY WE COOK AXD HOW WE COOK. The Reasons Why.—Once a jDoet, when he wasthinking of a good meal, wrote : We can lire without friends, we can live without books,But civ^ilized man cannot live without cooks. Probably we could live without cooked food, butwe could not live loell. Let us see why. Before our bodies can make use of the food wegive them, the food must be very soft and it is soft and moist before we eat it, or if we cansoften it up in our mouths before we swallow it, ourstomachs will not have such hard work in diaestino^it. But raw potato would not be easy to softenin our mouths; even if we chewed it very fine, itwould be too hard for our stomachs to make use ofquickly. Peas and beans, carrots, turnips, and squash areall more soft and tender when cooked. Chickenand beef would be very hard indeed for ourstomachs to use if we ate them raw; but there aresome vegetables like celery and tomatoes, and thereare ripe fruits, th
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