not fit to do its best work, and caused a defeat, which, perhaps, was unavoidable, greater than it otherwise would have been. I am aware that this statement has been disputed; but, as one present at the time, I am firmly convinced such was the case.
A third factor is the development of what is essential for perfect condition to a degree consistent with a proper working of all parts,—muscular, nervous, respiratory, and digestive.
All this Involves the consideration of the following matters:—
- The kind of food.
- The quantity of food.
- The methods of preparation.
- The variety.
- The conditions under which the food is used, as to time, relative to exercise and sleep, and the Interval between meals.
- The question of fluids; and
- Indirectly, the question of alcohol and tobacco.
The determination of the kind of food depends upon broad physiological principles. Each trainer may, and generally does, have a diet-list which he considers the only proper one. Yet each is so far good, and so far bad, as it coincides with, or departs from, the general principles of physiology. The human machine, reduced roughly to its lowest common denominator, is a mass made up of chemical elements; chiefly carbon, oxygen, hydrogen, nitrogen, together with lime, sulphur, phosphorus, and Iron.
The oxygen is, of course, chiefly supplied from the air, and, to a less degree, from water. Hence the necessity of good respiratory apparatus,—lungs that shall not only work well, but shall have as great volume as possible. The oxygen is rapidly consumed In the body. The greater the amount of exercise, the greater the waste, or rather expenditure, of material, including oxygen, and the greater the necessity for having large reservoirs from which to draw.
Wind is as essential, perhaps more essential than muscle; for a man in rowing, or running, may have plenty of muscle to go farther, but his exertions have expended more oxygen than
