The Athlete for 1866

HINTS ON TRAINING. 123 materials for tho repair of the tissue, andproduction of heat. In the very minute terminations of the capillary arteries in those structures, where the molecular change of the body goes on, the current of the blood is very slow, to enable the warmth and sustenance of the body to be keptup by the chemical actions ofdestruction and reproduction of tissue. The oxygenin the arterial blood obtained from the lungs is carried throughout the system and assists these actions, therefore perfect respiration and pure air are the great promoters of. change oftissue. This shows the necessity of the blood being in asufficiently Kquid state to hold gases and nutritive matter in solutionfor the purposes of oxydizing tissue, and of forming fresh. The amount of water in the blood determines, to a great extent, the health ofthe body ; the blood being the organ of the vital processes of change ; the severe restrictions on liquid imposed on •those in training, who,by arduous exercise, waste much tissue andneed much repair, are. therefore, physiologically wrong. The action ofthe air on the skin stimulates the secretion and exercise, indirectly raising the heat of the body, induces perspiration, which is nature's remedy to keep the temperature of the body constant. Evaporation and secretion require water. On a daily average, 21b.of water is thrown off by the skin in moderate exercise. Water forms 70 per cent,of the whole body, and for the digestive fluids the proportion of water to solid is as 12 to 1. Liquidity is necessary, also, for the actual pro­ cesses of decay and repair,by causing the passage of Huids of difi'erent densities through the various animal membranes from the oxydation ofvenous blood in the moist air ofthe lung cellsto the repair of tissue by the smallest capillary in the extremities. Want ofliquid causes a stagnationof the circulation, an inflammatory state of the body, and excites the nervous system to an extraordinary degree; owing to this want, under the usual system of training regimen, the body is frequently in a state of fever about the second week, until, either the trainee gives up tho preparation, or his constitution has temporarily accommodated itself to the change at the expense of his vital energy. The nourishment of the bodyby the foodtaken i§ important in its regard to health, and its variety. The primary object of food is to form blood, and according to the condition in which the body receives it,greater or less nutri­ ment, at the samexpense ofvital activity, can be obtained. The assistauce of Mature, by proper cooking and careful selection of articles, is in our own hands. Our vegetables should be well cooked, and the animal foodought to be done so as to retain the juices of the meat. Let it be rather under than overdone ; brown meat ismore nutritiousthan white.If the digestion is good, the athlete need not be particular as to description offood, rich sauces are not to be recommended, or even heavy puddings, but jellies and light ones are most acceptable. A healthy robust man, in hard work, may eatnearly anything inmoderation. The food should be well masticated, to enable the saliva to dissolve the starchy matter in it, and also to prevent a sudden loading of the stomach. The blood during digestion is principally employed about the stomach, exercise or mental work therefore directly after a me l willretardtheoperationof digestion by taking away theblood tothelimbs orbrain. The time oftakiugmeals, and the quantity at each, may vary with eachindividual. Two good meals, and oue light one, a day are sufficient for any athlete. Let him rise at seven, andtake a cold bath to refresh himselfand to close the pores of theskin after the relaxing warmth of ike bed, and then a brisk walk of from ten to twenty minutes ; then breakfast at 8 or 8.30 on anything in the shape of plain food that is fancied, tea is usually preferred to coffee, the difference,however, is immaterial. If the exer­ cise takes place in the afternoon, a moderate meal some 24 hours before can be taken; if, however, it is later in .the evening,a good substantial meal may be