Health on the Farm: A Manual of Rural Sanitation and Hygiene
Free

Health on the Farm: A Manual of Rural Sanitation and Hygiene

By H. F. (Henry Fauntleroy) Harris
Free
Book Description

Table of Contents
  • THE YOUNG FARMER'S PRACTICAL LIBRARY
    • EDITED BY ERNEST INGERSOLL
  • HEALTH ON THE FARM
    • BY
    • H. F. HARRIS
      • The Young Farmer's Practical Library
    • The Young Farmer's Practical Library
  • HEALTH ON THE FARM
    • A MANUAL OF RURAL SANITATION AND HYGIENE
    • INTRODUCTION
    • TABLE OF CONTENTS
  • HEALTH ON THE FARM
    • CHAPTER I
      • IMPORTANCE OF OUR SUBJECT
      • FOOTNOTE:
    • IMPORTANCE OF OUR SUBJECT
    • FOOTNOTE:
    • CHAPTER II
      • CARE OF THE PERSON
    • CARE OF THE PERSON
    • CHAPTER III
      • SANITATION IN AND ABOUT THE HOUSE
        • Relation of Death-rate to Density of Population.
      • Relation of Death-rate to Density of Population.
      • FOOTNOTE:
    • SANITATION IN AND ABOUT THE HOUSE
      • Relation of Death-rate to Density of Population.
    • Relation of Death-rate to Density of Population.
    • FOOTNOTE:
    • CHAPTER IV
      • HYGIENE OF INFANCY AND CHILDHOOD
    • HYGIENE OF INFANCY AND CHILDHOOD
    • CHAPTER V
      • PROPER EATING—THE SECRET OF GOOD HEALTH
        • ADULT MALE OF AVERAGE WEIGHT.
      • ADULT MALE OF AVERAGE WEIGHT.
    • PROPER EATING—THE SECRET OF GOOD HEALTH
      • ADULT MALE OF AVERAGE WEIGHT.
    • ADULT MALE OF AVERAGE WEIGHT.
    • CHAPTER VI
      • BREAD AND ITS RELATIONS
    • BREAD AND ITS RELATIONS
    • CHAPTER VII
      • MEATS, SUGARS AND MILK
    • MEATS, SUGARS AND MILK
    • CHAPTER VIII
      • FOOD-VALUE OF VEGETABLES
    • FOOD-VALUE OF VEGETABLES
    • CHAPTER IX
      • DANGER IN FRUITS AND PICKLES
    • DANGER IN FRUITS AND PICKLES
    • CHAPTER X
      • DRINKS—PROPER AND HARMFUL
    • DRINKS—PROPER AND HARMFUL
    • CHAPTER XI
      • IMPORTANCE OF GOOD COOKING
    • IMPORTANCE OF GOOD COOKING
    • CHAPTER XII
      • SEVEN AVOIDABLE DISEASES
        • MALARIA FEVER.
        • TUBERCULOSIS.
        • TYPHOID FEVER.
        • HOOK-WORM DISEASE.
        • DIPHTHERIA AND ITS TREATMENT.
        • CEREBROSPINAL MENINGITIS.
        • HYDROPHOBIA.
      • MALARIA FEVER.
      • TUBERCULOSIS.
      • TYPHOID FEVER.
      • HOOK-WORM DISEASE.
      • DIPHTHERIA AND ITS TREATMENT.
      • CEREBROSPINAL MENINGITIS.
      • HYDROPHOBIA.
    • SEVEN AVOIDABLE DISEASES
      • MALARIA FEVER.
      • TUBERCULOSIS.
      • TYPHOID FEVER.
      • HOOK-WORM DISEASE.
      • DIPHTHERIA AND ITS TREATMENT.
      • CEREBROSPINAL MENINGITIS.
      • HYDROPHOBIA.
    • MALARIA FEVER.
    • TUBERCULOSIS.
    • TYPHOID FEVER.
    • HOOK-WORM DISEASE.
    • DIPHTHERIA AND ITS TREATMENT.
    • CEREBROSPINAL MENINGITIS.
    • HYDROPHOBIA.
    • CHAPTER XIII
      • HYGIENE OF THE SICK ROOM
    • HYGIENE OF THE SICK ROOM
    • CHAPTER XIV
      • EMERGENCIES AND ACCIDENTS
    • EMERGENCIES AND ACCIDENTS
    • CHAPTER XV
      • WHAT TO DO WHEN POISONED
        • VENOMOUS SNAKES AND SNAKE BITES.
      • VENOMOUS SNAKES AND SNAKE BITES.
    • WHAT TO DO WHEN POISONED
      • VENOMOUS SNAKES AND SNAKE BITES.
    • VENOMOUS SNAKES AND SNAKE BITES.
    • APPENDIX
      • RECIPES FOR COOKING COMMON FOODS By Dr. Mary E. Lapham
        • PREPARATION OF MEATS
        • PROPER COOKING OF CEREALS.
        • METHODS WITH CHICKEN.
        • MAKING GOOD SOUPS.
        • EGGS IN SEVERAL FORMS.
        • PROPER COOKING OF VEGETABLES.
        • SOME CAPITAL DESSERTS.
      • PREPARATION OF MEATS
      • PROPER COOKING OF CEREALS.
      • METHODS WITH CHICKEN.
      • MAKING GOOD SOUPS.
      • EGGS IN SEVERAL FORMS.
      • PROPER COOKING OF VEGETABLES.
      • SOME CAPITAL DESSERTS.
      • THE END
    • RECIPES FOR COOKING COMMON FOODS By Dr. Mary E. Lapham
      • PREPARATION OF MEATS
      • PROPER COOKING OF CEREALS.
      • METHODS WITH CHICKEN.
      • MAKING GOOD SOUPS.
      • EGGS IN SEVERAL FORMS.
      • PROPER COOKING OF VEGETABLES.
      • SOME CAPITAL DESSERTS.
    • PREPARATION OF MEATS
    • PROPER COOKING OF CEREALS.
    • METHODS WITH CHICKEN.
    • MAKING GOOD SOUPS.
    • EGGS IN SEVERAL FORMS.
    • PROPER COOKING OF VEGETABLES.
    • SOME CAPITAL DESSERTS.
    • THE END
    • INDEX
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