Books with author James Winfield Scott

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Leather Binding on Spine and Corners with Golden Leaf Printing on round Spine (extra customization on request like complete leather, Golden Screen printing in Front, Color Leather, Colored book etc.) Reprinted in 2019 with the help of original edition published long back [1910]. This book is printed in black & white, sewing binding for longer life, Printed on high quality Paper, re-sized as per Current standards, professionally processed without changing its contents. As these are old books, we processed each page manually and make them readable but in some cases some pages which are blur or missing or black spots. If it is multi volume set, then it is only single volume, if you wish to order a specific or all the volumes you may contact us. We expect that you will understand our compulsion in these books. We found this book important for the readers who want to know more about our old treasure so we brought it back to the shelves. Hope you will like it and give your comments and suggestions. Lang: - eng, Pages 337. EXTRA 10 DAYS APART FROM THE NORMAL SHIPPING PERIOD WILL BE REQUIRED FOR LEATHER BOUND BOOKS. COMPLETE LEATHER WILL COST YOU EXTRA US$ 25 APART FROM THE LEATHER BOUND BOOKS. {FOLIO EDITION IS ALSO AVAILABLE.}

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1910 edition. Excerpt: ...simple anemia where the disturbance of nutrition is only slight, or at least has not reached the point where the specialist needs to bring his skill into action. In this stage no drugs need to be administered, as the condition can usually be corrected by a proper modification of the diet. If the general hygiene is not correct, that should, of course, also be modified. Mention has been made above of the importance of the iron-containing foods in these cases. The diet of the anemic person should have these two characteristics: it should be nourishing, and it should be easily digestible. Such a dietary as the following would be a rational one in this condition; BREAKFAST Eggs, two soft-boiled. Toast. Cereal coffee. Fruit, fresh. LUNCH Puree of split peas, croutons. Bread and butter. Celery-nut salad, mayonnaise dressing. Fruit, fresh, stewed, or canned. Cake. At 3 P.m. an egg lemonade. DINNER Bouillon. Tenderloin steak or lamb chops. Potato, baked. Spinach, egg garniture. Sliced tomatoes, mayonnaise. Dessert: Custard or gelatin fruit, or cornstarch fruit, or rice, with lemon or vanilla cream sauce. If the hygiene is correct, and if so nourishing and yet simple a diet as indicated above is digested and assimilated, there is no reason why, within a few weeks, there should not be a noticeable change in the color and general well-being of the individual. If the improvement is not noticeable within a month then the individual should consult a specialist. H. FOOD FOR THE AGED By aged in this connection we refer less to people who have reached a particular number of years of age than to people who have reached such an age as to have retired from all vigorous activities. Some people are aged at forty years; others are young at seventy. If one takes...

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1910 edition. Excerpt: ... CHAPTER II NATURAL FOODS A. FOODS FOR YOUNG PLANTS In the previous chapter something was said of the food required by a growing corn plant after it has reached a stage in its development in which it is independent of the parent plant and is able to live on the elements of the soil and air. When this corn plant began its growth from the seed which the farmer planted in the ground, it led a very different life, and one typical of young plants in general. The young corn plant lives upon the material provided for it by the parental organism, and stored away in the dry corn grain. When a dry grain is put into a warm, moist place it begins to swell and germinate. The young corn plant which has been lying asleep in the germ of the kernel is waked up by the warmth and moisture and begins to grow, taking its nourishment from the substance of the kernel. This nourishment consists of starch, oil, protein, and salts. The germinating corn plant digests these substances, dissolving them and making them a part of the plant's sap. From this sap, or circulating fluid, the young plant takes up the nourishing materials and assimilates them, or builds them up into plant tissues. After a few days of growth in the warm, moist soil of the field or garden the corn plant produces the bright-green pigment peculiar to most plants called chlorophyll. Through the help of this wonderful substance, chlorophyll, the growing plant is able to build up sugar and starch from the carbon dioxid of air and the water of the soil. It is able at this time to take up the nitrates, phosphates, sulphates, ehlorids, and other salts of the soil, and build them up into the plant tissues, thus becoming an independent living thing, able to maintain itself. It received its start in life...

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913 edition. Excerpt: ...dietary of the family. Having been accustomed to a milk diet, almost exclusively, when it begins to have solid food the transition should not be a sudden one. Nature makes no sudden transition. All transitions are gradual. So, following the general principle of a gradual change, the parents should give the child something that will tend to develop his digestive functions. The child of one year is cutting teeth. He needs something to bite on. The child is gradually developing the power to digest starches. He needs some starch to work on. A piece of dry toast answers this double requirement probably better than.anything else that could be devised. Rich whole milk may be freely given to most children during the second, third, and fourth years; in fact, one or two glasses of milk a day is altogether in place as a regular part of the dietary of any child until he enters the adolescent period. It makes, naturally, a progressively smaller and smaller part of the dietary after the first year. Cereals and fmits and eggs should make up the diet of a young growing child; while there is no objection to a small amount of meat, it should always be a small amount. The growing child is building up tissue, muscle, brain, bone, and gland. He must, therefore, have plenty of proteins; milk, eggs, and cereals will furnish these in abundance. At this stage in his development the child is acquiring habits, as clearly indicated in the preceding chapters; the habit of properly masticating the food is a most important one to acquire. It should be acquired during early childhood; it can only be so acquired by necessity. If the mother gives the child soft mushes and semi-liquid foods, these will be swallowed without chewing, very greatly to the detriment both of the...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.