... Dicfstiox.- Process ition—Substances capable of yielding Nutrition Differences of Vegetable ami Animal Substances—Differences the power of uill'erent Stomachs-Effectsof Cookery ilie Digestion and Nutritious qualities of Food —Use of Condiments—Use and Abuse ot Fermented Liquors —Use and Abuse of 1 ea— Quantity of Food taken different Meals- Conduct be pur-u-d previous and subsequent to Meals ...