While water cannot in the usual sense be called a food, it fills one of the most important offices in the nutrition of the body, and ranks next to oxygen as a supporter of life. It constitutes about three fourths of the whole body. It forms a large part of the muscular tissue, and is found even in the bones. It abounds in the blood and secretions, giving them the necessary fluidity, thus enabling them to dissolve the important materials they contain, transport them over the body, and carry away the used-up material.

Water is the great regulator of animal heat, for by its evaporation in perspiration it prevents or reduces any excessive temperature of the body.

We are constantly losing a large quantity of water through the lungs, skin, and kidneys. This loss must be supplied, or life cannot go on. A large amount of water must be taken as a beverage, and care must be taken to have it free from any harmful substance. Although it is found in all kinds of solid food, yet there are many foods to which it must be added in cooking.

Suggestion to the Teacher.

Review the lesson on making the fire and baking potatoes. Illustrate the table of measures and weights. Give a brief outline of the purpose of food and its classification, illustrating by the foods used in the two lessons.