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Food and Flavor: A Gastronomic Guide to Health and Good Living by Henry T. Finck

4. It is, furthermore, an apparatus for filtering the air on its way

85 words  |  Chapter 11

to the lungs, which is done with the aid of fine hairs and _cilia_ in the nostrils. Persons who breathe through the mouth have at the age of thirty a gramme of dust in their lungs which they can never get rid of. Mouth-breathing is a cause of catarrh, of unrefreshing sleep, of snoring. Moreover, in the words of Dr. T. R. French, "the habit of breathing through the mouth interferes with general nutrition. The subjects of this habit are usually anemic, spare and dyspeptic."
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Chapters

1. Chapter 1 2. introduction of chemicals for preservative purposes. The court which 3. Chapter II may be regarded as an Intermezzo--but a most important one, 4. 118. Italy rises to 15; Sweden contributes 10, Holland 8, Poland 7, 5. introduction into our public and private schools as an important branch 6. episode in Bayreuth where, one summer, the family that gave us lodging 7. 1909. The slaughter houses of Denmark deal with over a million pigs 8. 1. "The fate of innumerable girls has been decided by a slight upward 9. 2. No less important is the nose as a condition of beautiful speech 10. 3. The nose is a sort of funnel for warming the air before it enters 11. 4. It is, furthermore, an apparatus for filtering the air on its way 12. 5. The nose is a sentinel, warning us not to tarry where the air is 13. 6. Lavender water, eau-de-Cologne, attar of roses, and other perfumes 14. 7. The seventh and most important function of the nose is the one 15. chapter XI; 16. Chapter XII; 17. 4. Both the forms bœuf and boeuf have been used in the original book.

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